Chocolate Turtle Cake

Wow.  October has been flying by.  We've had a steady stream of company and a whole host of other things come our way in the last few weeks.  Consequently, there has not been as much cooking around these parts as eating out (or so it seems) and when I have been making food, there hasn't been a whole lot of attention paid to making sure to snap a pretty picture.

Sometimes, a recipe doesn't need a lovely shot to be enticing, though.  At least, that's what I would think when mentioning such a thing as Chocolate Turtle Cake.  While my parents were visiting, I really wanted to try out this recipe on them knowing that they have a weakness for the chocolate, caramel pecans combination.  I'm so glad I did (and especially glad there were extra people to help spread out the calories!).

Inspired by the beloved candy, this version consists of chocolate cake (use a box, if you please! I sure did.) is layered with gooey caramel and crunchy pecans, covered in rich chocolate frosting and then topped with a final dressing of caramel. 

Chocolate Turtle Cake
1/2 cup heavy cream
2 cups pecans, toasted
1 pound soft caramels (I used a 14 oz. bag of Kraft brand and it worked well despite not being quite 1 pound)
1/8 teaspoon salt
1 recipe Grandma Kaye's Fudge Frosting (recipe below) or 1 recipe Chocolate Icing (also below)
2 (8-inch) baked chocolate cake rounds

Directions: 
For the caramel: Finely chop 1 1/2 cups pecans.  Heat caramels, remaining cream and salt in a microwave safe bowl by cooking on 50% power in microwave, removing bowl and stirring every 30 seconds until caramel is smooth and melted.  Reserve 3/4 cup caramel mixture for topping.  Stir chopped pecans into remaining caramel mixture. 

To assemble: Place 1 cake layer on cake serving platter.  Spread the pecan-caramel mixture in an even layer over the top, leaving 1/2 inch border around the edges.  Pour a very small amount of chocolate frosting around the caramel filling to keep it from spilling over the edges (see photo).  Top with second cake layer.  Pour or spread chocolate frosting over top and sides of cake, allowing to set slightly.  Spread reserved caramel mixture over top of cake, allowing caramel to drip over sides (reheat caramel in microwave for just a few seconds if it has gotten too stiff to pour).  Garnish with remaining pecans.  Slice and serve

Making a "dam" of chocolate frosting to keep the caramel from spilling out.  Kindly disregard the very torn cake edges.  I was meant to relearn a lesson in properly greasing the cake pans.  Oops.

Note: the original recipe called for a chocolate ganache icing instead of the "Grandma Kaye's Fudge Frosting."  I changed it up mostly for the sake of time (the ganache has to cool for much longer).  If you would like to use it instead, I've included it below.

Grandma Kaye's Fudge Frosting
1 cup sugar
1/3 cup evaporated milk (you can also substitute half and half)
1/2 stick (1/4 cup) butter, cut into small pieces
1 cup mini marshmallows
a pinch of salt
1 teaspoon vanilla
1 cup milk chocolate chips (or a combination of milk and semi-sweet)

In a medium saucepan over very lowest heat, combine sugar and evaporated milk. Stir thoroughly until sugar starts to dissolve. Add butter and marshmallows. Stir constantly until butter and marshmallows are completely melted. Remove from heat and stir in salt, vanilla and chocolate chips, stirring until chips are melted and frosting is smooth. Use immediately as it will stiffen up quickly.

notes: after a lot of experimenting, I have found that it is very important to make sure to combine the milk and sugar first, otherwise the sugar crystals will never fully dissolve and your frosting will remain grainy. It is also important to keep the heat as low as possible. Finally, you can certainly play around with the chocolate used. We just prefer milk chocolate. 

Chocolate Icing:
1/2 cup heavy cream
6 ounces bittersweet chocolate, chopped
2 tablespoons light corn syrup
In a medium saucepan, cook cream, chocolate and corn syrup over medium-low heat, whisking constantly, until smooth.  Transfer mixture to medium bowl and refrigerate until thickened but still spreadable, about 2 hours, stirring occasionally (alternatively, refrigerate mixture overnight until set.  Let sit at room temperature until softened and spreadable, about 1 hour).

Recipe Adapted from: Cook's Country Magazine

Boston Cream Cupcakes

After awhile of deliberation (and thinking about all the clever things I might say about Boston Cream Cupcakes), 
I decided these cupcakes don't need much of an introduction.    
Here goes:
Cake.  Good.
Vanilla Custard.  Good.
Chocolate.  Good.
Topped with a cherry.  All very good.
 
This is not the first appearances for recipes of both the pastry cream and chocolate ganache (you can see them featured in such posts as cream puffs and strawberry pie--as long as you promise not to make too much fun of my terrible photography).  I think the moral of the story is that it can be really satisfying to have a few recipes up your sleeve that can be reworked in so many different ways.  Here's to a mash up.  Of sugar.  Sweet. 

p.s. These seem like they might make a cute addition to a 4th of July celebration.  There's something a bit patriotic feeling about them.

Boston Cream Cupcakes
1 batch yellow cupcakes
1 batch pastry cream
1 batch chocolate ganache
maraschino cherries for garnish
To assemble: Use a serrated knife to slice the tops of the cupcakes off right where they meet the paper liner.  Spread a generous amount of pastry cream on the base of the cupcake.  Replace the top of the cupcake and dip the top or spread a thick layer of the chocolate ganache on the top of the cupcake.  While ganache is still wet, top with a maraschino cherry.  Store leftovers in the refrigerator (the cold cake with the cream is really fabulous).

Cupcakes:
1 box yellow cake mix (I used butter recipe golden)
1 stick (4 ounces/8 tablespoons) butter, softened
1 cup sour cream
1/2 cup warm water
4 eggs

Preheat oven to 350 degrees.  Line muffin tins with paper liners.  In a large bowl, combine cake mix, butter, sour cream eggs and water.  Mix on low speed until thoroughly combined.  Stop mixer and scrape down sides of bowl.   Mix on medium speed for about 2 minutes.  Spoon batter into paper liners and bake according to cupcake directions on box.  Remove from oven and allow to cool completely. 

Pastry Cream Filling
Note: For a full box of cake mix worth of cupcakes (about 18-24), prepare a double batch.  This will fill about 12
2 cups milk or half and half
1/2 cup sugar, divided
pinch salt
3 tablespoons corn starch
3 egg yolks
1 teaspoon vanilla

In a medium sauce-pan, combine milk, 1/4 cup of sugar and salt.  Bring milk to a simmer over medium heat, stirring frequently. 

While milk is coming to a simmer, combine remaining sugar and egg yolks in a medium bowl.  Stir in corn starch, one tablespoon at a time, until fully incorporated and mixture is thick and lemon-colored. 

Slowly add a ladle-full of steaming milk to egg mixture, stirring constantly, to help temper the egg mixture (brings up the temperature of the egg mixture slowly so you don't get scrambled egg yolks).  Continue to add remaining milk, slowly and stirring constantly.  When all of milk is added, return entire mixture to the sauce-pan and stirring constantly, bring to a boil over medium heat.  Allow to boil (still stirring) for 1-2 minutes or until mixture is thick.  Remove from heat.  Stir in vanilla. 

Pour pastry cream into a shallow dish and place a piece of plastic wrap directly on the surface to keep from forming a skin on the top.  Allow to fully chill in the fridge.

You can also use pastry cream recipe for cream pies and other pastries!

Chocolate Ganache
1/2 cup heavy cream
2 cups good quality chocolate chips or bar chocolate chopped into small pieces (I like a combination of milk and dark chocolate, personally)

In a small, microwave-safe, bowl, heat heavy cream until it comes to simmer (about 30 seconds-1 minute--watch very closely so it doesn't boil over!).  Remove from microwave and stir in chocolate.  Stir constantly until chocolate is fully melted and mixture becomes thick and shiny.  Use immediately.  If mixture becomes too hard, microwave on high for 15 second intervals, stirring well until softened.



 And for your (mostly my) enjoyment...

Notice the little hand creeping in the background...

Yoink!

Maraschino cherry bliss...

Carrot Cake

Last week was my Father-in-Law's Birthday.  He loves carrot cake and for the last several years, this is the recipe for the cake I've made for him.  It's a purist's carrot cake: no nuts, no raisins, no pineapple, no coconut.  Carrot cake, pure and simple.  And, after trying a lot of carrot cakes over the years, I have to say this one is my favorite.  Another plus is that it is the only carrot cake I've ever tried that doesn't feel greasy or heavy.  Thank you, Alton Brown, your cake recipe is a winner!  This would make a really lovely addition to your Easter (or another Springtime celebration).  Also, for a really impressive presentation (and serious, cake-eating crowd), double your cake and frosting recipes for a two-layered mammoth of a carrot cake. 

Carrot Cake
makes one 9 inch cake
12 oz carrots, peeled and grated, medium grate (approx. 6 medium carrots)
2 1/2 cups flour
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg (freshly grated, if possible)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup brown sugar
3 large eggs
6 ounces (2/3 cup) plain yogurt
1 teaspoon vanilla extract
6 ounces (2/3 cup) vegetable oil
cream cheese frosting, recipe follows

Butter and flour a 9 inch cake or spring form pan and line with parchment or waxed paper cut to fit in the bottom.  Set aside.  Preheat oven to 350 degrees.  In a food processor (which by the way is a lovely way to grate the carrots if you happen to have one), combine flour, spices, baking powder, baking soda and salt.  Pulse for about 5 seconds to combine thoroughly.  If you do not have a food processor (and had to painstakingly grate those carrots by hand), just stir together the dry ingredients in a large bowl.  Add the carrots and toss flour mixture and carrots together until carrots are coated with the flour mixture.

In the bowl of the food processor (or in a blender if you didn't have the food processor--they really are great kitchen tools, though!), combine the sugars, eggs, yogurt and vanilla extract.  With the processor or blender running, slowly drizzle in oil.  If you are really unfortunate and have neither food processor nor blender, combine all the wet ingredients in a bowl, mixing well.  Then, slowly drizzle in oil mixing continuously.  The important thing here is to get a good emulsion (where the oil is incorporated into the other ingredients--think like shaking up a salad dressing).  That will get you an ungreasy carrot cake.  Pour this mixture into the carrot mixture and stir just until combined.  Pour into prepared pan and bake at 350 degrees F. for 45 minutes.  Then, lower oven temperature to 325 degrees for another 20 minutes or until toothpick comes out clean.

Remove the pan from the oven and allow to cool in the pan for about 15 minutes.  Turn cake out onto a cooling rack and allow to cool completely.  Frost with cream cheese frosting after cake is completely cooled.

Cream Cheese Frosting:
1 8 oz. package Reduced Fat cream cheese (or regular, I just was trying to cut back where I could), softened to room temperature
1/2 stick (4 tablespoons) butter, softened to room temperature
1 teaspoon vanilla extract
2 cups powdered sugar

With an electric mixer, beat together cream cheese and butter in a large bowl until well combined.  Mix in vanilla extract.  Slowly add powdered sugar in small increments (about 1/2 cup at a time), beating after each addition.  Beat until smooth and fluffy.  Allow frosting to chill in the fridge for about 10 minutes before frosting the cake.

*Also, some helpful frosting tips: a cold cake is easier to frost than a room temperature one.  Wrap your cake in plastic wrap and freeze overnight or chill in the fridge beforehand.

If desired, you can just generously frost the top of a carrot cake for a rustic appearance.  For a more polished look, frost the entire cake.  For easiest results, frost a chilled cake with a very thin layer of the frosting (a "Crumb Coat") to ensure you don't get all kinds of crumbs in your frosting.  Chill crumb coated cake in the fridge for at least 10 minutes and then cover with additional, thicker layer of frosting for a finished cake. 

Recipe heavily adapted from Alton Brown's Carrot Cake

Brooklyn Blackout Cupcakes

I get it.  I realize that dessert is more exciting than broccoli or salad (seriously more exciting than when you pair the two together!).  Therefore, let me share a mother of desserts (seriously, I don't know of a mother who wouldn't like this cupcake--granted, I haven't done any formal research...), a serious chocolate fix, Brooklyn Blackout Cupcakes.  The story goes that there used to be a famous bakery in Brooklyn that served "Blackout Cake," an intense chocolate cake that was filled and frosted with rich chocolate pudding and topped with crumbled chocolate cake crumbs.  Yummy!  The bakery closed long ago, but the memory of the cake lives on, has been introduced to new generations of chocolate lovers and is now being passed on to you in a personal-sized cupcake form.  Enjoy!

Brooklyn Blackout Cupcakes
1 recipe Darn Good Chocolate Cake, baked into cupcakes (see below)
1 recipe filling and frosting (see below)

Once cupcakes and frosting are fully cooled, remove paper from and crumble 4+ (more as needed) cupcakes onto a plate or in a wide, shallow bowl.  Set aside.  Using an offset spatula or butter knife, spread a generous amount of the frosting (about 1-2 tablespoons) onto each cupcake.  Sprinkle with crumbled cake crumbs to decorate.  Store in the refrigerator until ready to serve.

Note: you can use an injector or pastry bag fitted with a pointed tip to add some of the frosting inside the cupcake as filling.  I have done this before and have decided that it's more work than it's worth and would rather just have extra filling on top of my cupcake but I thought I would throw it out there as an option if you feel more Martha Stewart than I usually do!

"Darn Good Chocolate Cake," adapted from "The Cake Mix Doctor"
1 box Devil's food chocolate cake mix
1/2 cup warm water
4 eggs
1/2 cup vegetable oil
1 cup sour cream
1 small package instant chocolate pudding
1 cup milk chocolate chips

Preheat oven to 350 degrees.  In a large bowl, combine all ingredients except for chocolate chips. With an electric mixer on low speed, mix to combine. Raise speed to medium and blend for about 2 minutes, stopping to scrape down the bowl. Stir in chocolate chips. To bake into cupcakes, spoon batter into paper lined muffin cups and bake at 350 degrees for 18-23 minutes or until cupcakes spring back when touched lightly.  Remove from oven.  Allow cupcakes to fully cool before frosting.

note: for a more intense, deep chocolate flavor, substitute miniature semi-sweet chocolate chips.

Chocolate Pudding Frosting:
1 package (3.4 ounces) "cook and serve" chocolate pudding mix
2 cups whole milk
1/2 cup semisweet chocolate chips
2 tablespoons butter
1 teaspoon vanilla

Whisk together pudding mix and milk in a 2-quart saucepan over medium heat.  Stir constantly over medium heat until mixture comes to a boil.  Boil for one minute, still stirring constantly.  Remove from heat.  Stir in butter, vanilla extract and chocolate chips.  Stir until chocolate melts and mixture is smooth.  Pour into a wide flat dish (like a pie pan) and immediately cover with plastic wrap placed directly against the surface of the pudding so that a skin doesn't form.  Allow to cool completely in the refrigerator.


-or, if you don't have cook and serve pudding mix-


1/2 cup sugar
1/3 cup baking cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups whole milk
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips

In a medium saucepan, combine sugar, cocoa, corn starch and salt.  Whisk to combine.  Slowly add milk, whisking constantly to fully dissolve cocoa mixture into milk.  Stir constantly over medium heat until mixture comes to a boil.  Boil for one minute, still stirring constantly.  Remove from heat.  Stir in butter, vanilla extract and chocolate chips.  Stir until chocolate melts and mixture is smooth.  Pour into a wide flat dish (like a pie pan) and immediately cover with plastic wrap placed directly against the surface of the pudding so that a skin doesn't form.  Allow to cool completely in the refrigerator.

Lemon Cornmeal Poundcake

We have officially entered Spring and even though that's not a guarantee for good weather, it makes me so happy to see the tulips and daffodils starting to poke out of the ground.  I am also very excited about the fact that it means sales on delicious, sweet strawberries in the stores.  To make use of some of those strawberries, this pound cake is an excellent alternative to the traditional strawberry shortcake.  It has a complex flavor and rustic crumb from the cornmeal and is moist from the ricotta (see about making your own) and is great with berries and whipped cream or just plain sliced. 

Lemon Cornmeal Poundcake
cooking spray
1 tablespoon cornmeal
1 cup sugar
1 stick (8 tablespoons) butter, softened to room temperature
Grated zest of 1 lemon (about 2 teaspoons)
1 teaspoon vanilla extract
3 eggs
1cup ricotta cheese
1 cup all purpose flour
1/2 cup cornmeal
1/2 cup stone ground grits or polenta (a really coarse cornmeal--for a less grainy texture, use an additional 1/2 cup cornmeal)
1/2 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 325 degrees.  Coat a loaf pan with cooking spray and dust with cornmeal.  In a large bowl, combine butter, sugar, lemon zest and vanilla extract.  Beat with an electric mixer at medium speed until light and fluffy.  Add eggs, 1 t a time, beating well after each addition.  Beat in ricotta cheese.

Combine flour, cornmeal, grits, salt and baking soda.  Stir into to wet ingredients and stir just until combined.  Pour into prepared loaf pan.  Bake at 325 for 50 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan 15 minutes on a wire rack.  Remove from pan and cool completely on rack.

Recipe adapted from The Best of Cooking Light

Marble Loaf Pound Cake

Sorry I've been gone quite awhile, we've had some crazy weeks around here.  Anyway, I thought it was high time there was another cake recipe to share (for those of you still keeping your New Year's resolutions, I'll post a salad recipe soon).  Back when I worked for Starbucks, there was a very popular pastry, the Marble Loaf Cake.  To be honest, I didn't really care for it that much.  No offense, Starbucks-affiliated Bakeries, but I never thought it was worth the calories (and I'm sure it had plenty!) and it was so delicate, it was really difficult to keep the pieces intact.  Here is a Marble loaf cake I can buy in to.  For a "pound" cake, it is actually pretty tame in the indulgence scale and the pudding and extra egg added to the cake mix make for sturdy slices (perfect for furtively eating out of hand while your four year old who you told "did not need a second piece of cake for the day" isn't looking...not that I would ever, ever do that). 

Marble Loaf Pound Cake
1 box yellow cake mix
1 small box (3.4 oz) instant vanilla pudding mix
4 eggs
1/3 cup vegetable oil
1 cup water
4 ounces semi sweet chocolate chips (about 1/2 cup)

Directions:
Grease and flour two 9x5x3 loaf pans.  Set aside.  Preheat oven to 350 degrees F.
In a large mixing bowl, combine cake mix, pudding mix, eggs, oil and water.  Blend on low speed with an electric mixer, just until combined (about 30 seconds).  Scrape down bowl and raise speed to medium, blending another two minutes.  Set aside.
In a small, microwave-safe bowl, melt chocolate chips in microwave at 50% power, stopping stirring in 30 second increments until chips are almost smooth.  Continue to stir until all the chips are melted.  Remove 1 cup of yellow cake batter and stir into melted chocolate until thoroughly combined. Set aside.
Divide yellow cake batter evenly into both loaf pans.  Drop the chocolate batter in large blobs (you don't have to be scientific about it) on top of the yellow batter in both pans.  Run a knife through the batter in each pan a few times (you can make some circles and drag the knife in all directions, if you want, have fun).  Just make sure you don't mix the batters together too much or it won't be "marble" anymore.
Bake at 350 degrees for 45-50 minutes or until a toothpick comes out clean and the top springs back when touched.  Remove from oven and allow to cool in the pans for about 15 minutes.  Run a knife around the edges of the pan to carefully loosen them and invert onto cooling racks.  Flip them back over and allow to cool completely.  Use a serrated knife for easy slicing.  

p.s. this is fun recipe to make with kids...wouldn't they love to do some (supervised) swirling???

Zucchini at its best

This is the time of year that zucchini have been growing furiously. You go to bed with blossoms and wake up the next morning with football-sized squash. I don't have a garden (I'm really pulling for my dad to come out and help me get started next Spring) and for now will just appreciate any extras that the neighbors may be able to pass my way (hint, hint ; ). That said, this recipe is good enough, I have even bought zucchini to make it! Oh, and for cake, you can rest easy knowing this is actually a very healthy recipe! Enjoy!

Pineapple Zucchini Cake with Cream Cheese Frosting
The recipe is adapted from The Pioneer Woman's Tasty Kitchen site.
1 1/2 c whole wheat flour
3/4 - 1 cup sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
3 Tablespoons canola oil
2 eggs
1 teaspoon vanilla
2 cups grated zucchini (allow to drain on paper towels while assembling rest of cake)
1 (20 oz) can crushed pineapple in juice, drained (reserve juice)

Frosting:
1 8 oz package reduced fat cream cheese (Neufchatel), softened
2 tablespoons butter, softened
2 cups powdered sugar
1 teaspoon vanilla
reserved pineapple juice (if necessary)
Preheat oven to 350°.
To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, and spices in a large bowl; stir well with a whisk.
Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into flour mixture. Batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of the pineapple juice.
Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack.
To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake.

Birthday Cake Heaven

Monday was my sister in law, Heidi's birthday and we celebrated with chocolate cake (really, is there any other way???). This is the cake she requested after I made the same one for her last year. I am realizing that I might be getting in trouble posting this recipe because the frosting recipe is highly treasured in my mom's family. Still, I think it really is too good not to share and it always makes me think fondly of my Mom and her late mom, my Grandma Kaye. My mom is an amazing baker and I used to call her every time I was making the frosting so she could tell me the recipe (I think also it was a nice excuse just to talk to her too!). Now, I can write it down from memory! Hopefully, she's not too upset with me for sharing!

The cake recipe comes from a really great cookbook, "The Cake Mix Doctor." I highly recommend any of her several books. It calls for using a Bundt pan, but if you don't have one, don't despair. It also makes awesome cupcakes or you can use the baking instructions on the back of the cake box to modify it to your desired pans.

"Darn Good Chocolate Cake"
adapted from Anne Byrn, aka "The Cake Mix Doctor"

1 box Devil's food chocolate cake mix
1/2 cup warm water
4 eggs
1/2 cup vegetable oil
1 cup sour cream
1 small package instant chocolate pudding
1 cup milk chocolate chips

Preheat oven to 350 degrees. Grease a Bundt pan with non stick cooking spray. In a large bowl, combine all ingredients except for chocolate chips. With an electric mixer on low speed, mix to combine. Raise speed to medium and blend for about 2 minutes, stopping to scrape down the bowl. Stir in chocolate chips. Pour into prepared pan and bake for about 45 minutes, or until cake springs back when pressed and toothpick comes out clean. Remove from oven. Allow to cool in pan for about 20 minutes, then turn out onto a cooling rack to cool completely. Transfer to a cake plate and frost (or dust with powdered sugar).

note: for a more intense, deep chocolate flavor, substitute miniature semi-sweet chocolate chips.


Grandma Kaye's Fudge Frosting
1 cup sugar
1/3 cup evaporated milk
1/2 stick (1/4 cup) butter, cut into small pieces
1 cup mini marshmallows
a pinch of salt
1 teaspoon vanilla
1 cup milk chocolate chips (or a combination of milk and semi-sweet)

In a medium saucepan over very lowest heat, combine sugar and evaporated milk. Stir thoroughly until sugar starts to dissolve. Add butter and marshmallows. Stir constantly until butter and marshmallows are completely melted. Remove from heat and stir in salt, vanilla and chocolate chips, stirring until chips are melted and frosting is smooth. Use immediately as it will stiffen up quickly.

notes: after a lot of experimenting, I have found that it is very important to make sure to combine the milk and sugar first, otherwise the sugar crystals will never fully dissolve and your frosting will remain grainy. It is also important to keep the heat as low as possible. Finally, you can certainly play around with the chocolate used. We just prefer milk chocolate.