Displaying items by tag: dessert

Chocolate Layer Cake with Cream Cheese Frosting

2 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 cup packed dark brown sugar
3/4 cup granulated sugar
4 large eggs at room temperature
2 oz unsweetened chocolate, melted
1 1/2 teaspoons vanilla extract
1 1/2 cups buttermilk, coconut milk or sour cream
1 recipe Chocolate Cream Cheese Frosting


  • Preheat oven to 350 degrees F.
  • Place rack in the center of oven.
  • Butter and flour 2 9"_round cake pans, lining the bottoms of each with parchment paper.
  • Sift flour, cocoa, baking soda, and salt into a small bowl.
  • Cream together butter, sugars and eggs until smooth.
  • Incorporate melted chocolate and vanilla extract.
  • Alternating in thirds, add flour then buttermilk until all the ingredients are incorporated. Do not over mix batter.
  • Bake for 25-40 minutes or until a tester inserted in the center comes out clean.
  • Allow to cool completely in the pan that is inverted onto a wire rack before icing.


Chocolate Cream Cheese Frosting
(omit the cocoa powder if you prefer)
3 8-ounce packages cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
2 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder (optional)
  • In the bowl of a mixer together until smooth cream cheese and butter.
  • Add vanilla, powdered sugar and cocoa and beat slowly until incorporated.
  • Turn mixer up to medium and beat until light, fluffy and very creamy.
  • Works best put on the cake immediately. (Frosting sets up fairly firm when refrigerated.)
Published in Recipes
Thursday, 23 May 2013 08:07

Rustic Apple Galette

1 prepared pie crust, not in a baking pan
6 gala apples, skins on
1 teaspoon fresh lemon juice
1 stick unsalted butter
1/4 cup all purpose flour
1/4 cup light brown sugar
2 heaping Tablespoons maple
butter (available in baking aisle)
1/2 cup or to taste, sugar
1/2 teaspoon cinnamon
1 Tablespoon heavy cream

Core the apples and then slice with skins on into 1/8" slices. Sprinkle with lemon juice and toss to coat all apple slices.

Place in a large pan with butter and heat over medium-high heat until tender, but not browned. Do not stir apples very often to prevent them from breaking up. Once apples are tender, add remaining ingredients and bring to a boil to thicken sauce. When sauce is as thick as syrup, remove from heat and refrigerate filling until cold.

Place ready pie crust on baking sheet lined with parchment paper.

Spoon apple cold filling into the center of the pie crust leaving 3-4" around the edges. Fold edges up to enclose the filling, leaving the center open. Brush pie dough with cream and sprinkle with raw sugar.

Chill in refrigerator while oven preheats. Preheat oven to 425 degrees F. Bake galette for 20-30 minutes, until crust is golden brown.

Published in Recipes
Wednesday, 16 November 2011 09:09

The Wiz's Caramel Corn

My son and I made a tradition of making this every year when The Wizard of Oz came on television. Now days, you can watch The Wizard of Oz anytime you want to, but this would still make a nice memory.

6 quarts popped popcorn
2 sticks butter or margarine
2 cups firmly packed brown sugar
1/2 cup corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
Melt butter in a large saucepan. Stir in brown sugar, corn syrup and salt. Bring to
a boil, stirring constantly. Remove from the heat and add remaining two
ingredients. (It will bubble up a bit, that is normal.) Pour over popped popcorn.
Mix well witha fork. Turn into two large shallow baking pans. Bake at 250
degrees F for one hour, stirring every 15 minutes. Set pans out of oven to cool.
For popcorn balls let cool slightly and gently press into balls. Or, once
completely cooled, break into pieces. Store in an airtight container at room
temperature for up to 3 days.
Published in Recipes