Tuesday, November 30, 2010

TWD- Devilish Shortcakes

How was everyone's Thanksgiving? I feel so out of the loop because were visiting my parents, who just moved into a new house and have no Internet yet. What's that about? I felt like my right hand was missing.
I have made this week's TWD recipes for Devilish Shortcakes, but apparently I haven't taken pictures of it. These are a wonderful alternative to regular shortcake- I love it with macerated mixed berries. I have a tendency to overbake these, which makes them very dry. I usually err on the side of caution and underbake them a tiny bit. Head here for the recipe.

Saturday, November 20, 2010

CS- Cinnamon Pudding Cake

This cake is AMAZING. I made it twice in three days because my family and friends loved it so much. It's super easy and tastes delicious. It is a cinnamon cake with a caramel-type topping (more caramel than pudding). You pour the topping over the top of the unbaked batter and magically, it ends up on the bottom.
When you turn it out, this gooey, buttery, caramel sauce tops the warm, spicy moist cake. Make it. Now.

November’s Cake: Cinnamon Pudding Cake
Makes one 8 inch square pudding cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
For the Caramel Topping
1 cup plus 2 tbsp packed light brown sugar
¾ cup water
1 tbsp unsalted butter
½ tsp salt

For the Cake
2 cups all-purpose flour
2 tsp baking powder
2½ tsp cinnamon
½ tsp salt
2 tbsp unsalted butter, softened
1 cup granulated sugar
1 cup whole milk
1 tsp vanilla extract

Method – Topping
Heat the oven to 350F. Spray the bottom and sides of an 8 inch square baking pan with nonstick cooking spray.
Combine the brown sugar, water, butter and salt in a small saucepan and bring to a boil, whisking occasionally, then set aside to cool.

Method – Cake
Combine the flour, baking powder, cinnamon and sakt in a medium mixing bowl.
Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 2 minutes.
With the mixer on medium-low speed, add a third of the flour mixture to the bowl. Add half of the milk and the vanilla. Add another third of the flour, followed by the remaining milk and the rest of the flour. Scrape down the sides of the bowl and beat on medium speed for 30 seconds.
Scrape the batter onto the prepared pan and smooth the top with a rubber spatula. Pour the topping over the batter (the pan will be very full). Carefully transfer the pan to the oven and bake until set, 20-30 minutes.
Let the cake cool in the pan for 15 minutes, invert it onto a large rimmed serving platter and serve warm.
Let any leftover cake cool completely before storing in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.

Tuesday, November 16, 2010

Harry Potter Sorting Hat cake

For an 18th birthday. Covered in fondant, decorations are fondant/gumpaste, house shields are edible images.

Tuesday, November 9, 2010

TWD- Not-Just-for Thanksgiving Cranberry Shortbread Cake

 Do you like cranberries? They, it seems to me, are conflicted. They can be yummy- dried is pretty much the only way I like them. Doused with sugar and canned is the only way most other people I know like them. But this week's TWD was a great new twist to the fickle fruit. Dorie's Cranberry Shortbread Cake is a layer of cranberry jam sandwiched in shortbread. 
The cranberry jam was quick- orange and cranberry cooked with sugar and water:
The recipe says to cook the jam for about 5 minutes- mine took closer to 12.
I wasn't really sure what to expect with this- it says "shortbread" but it also says "cake." Which is it? I'm going to say it was really more like shortbread cookies with a layer of jam between.
My kids loved this- they ate it for dessert Sunday night, and then one of them wanted it for breakfast the next morning. I think next time I would leave out the orange zest- the orange flavor almost overpowered the cranberries. Or, skip the cranberries altogether and make with raspberries! Yum!
The recipe will be here.

Tuesday, November 2, 2010

TWD- Peanuttiest Blondies

After this cake last weekend, I wasn't much in the mood for running to the store for the things I didn't have for this recipe- non-natural (unnatural?) peanut butter and peanuts. Dorie says not to use natural peanut butter, but I did and it was really good. These blondies are great- the texture reminded more of a bar cookie than blondies/brownies, though. And my baking time was about half of what the recipe calls for. I loved the addition of cinnamon in these!
Bakeologie had the recipe!