Tag Archives: Cake

Bacon Chocolate Cupcakes

8 Feb

What’s that you said? Bacon Chocolate Cupcakes? Oh yes……

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We got a sample magazine for AllRecipes in the mail in the beginning of the fall. I guess the online site is dipping their toe into the print world. The magazine is actually pretty cool – they have a great layout and some good features. They incorporate tips from readers – always helpful!

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Anyway….back to the bacon……and the chocolate.

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Robb perused the magazine and folded down some pages of interest. This was one of the pages. It is pure gold. I knew right away that I wanted to try it – and that my co-workers would also try it too 🙂

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The only annoying part about this recipe is cooking the bacon. No – you can not use baco-bits. No – you can not use pre-cooked bacon either.

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It has to be the real thing……And you have to cook it on the stove to get it crispy. Beyond that, it’s as easy as making any cake recipe from scratch.

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I don’t know who came up with the idea to pair bacon with chocolate. But I think I love them. Don’t tell Robb.

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Now when the cupcakes came out, they were good but not “amazing”. You could definitely taste the bits of bacon in the cake, but it wasn’t an overwhelming bacon-y taste.

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However when the chocolate icing went on, it was like magic. The icing just pulled it all together and made it SING! The only fault is that this recipe does not come with a recipe for chocolate frosting. So you will need to use your own favorite recipe (don’t buy storebought icing – gross!!!). Or you can do what I did and use my fave chocolate ganache.

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This batter makes a LOT of cupcakes. And I am not sure why, but I didn’t think it would be enough for my team at work, so I doubled the recipe.

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It made so many cupcakes! I had 2 full trays of them to bring into the office. I think there was one for everyone in the company!

They were a crowd-pleaser for sure! What a huge hit. How can you resist bacon and chocolate? That’s right – you cant. Everyone fell victim to the salty sweet confection.

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People – this is your endorsement: When Robb tasted the cake alone, he said “eh, it’s allright…nothing special”. But when I put the icing on top I got the special look with the words I love to hear: “you’ve outdone yourself” and a high five.

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Bacon Chocolate Cupcakes

Ingredients:

  • 12 slices bacon
  • 2 cups flour
  • ¾ cup plus 1 tblsp unsweetened cocoa powder
  • 2 cups sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ sp sea salt
  • 2 eggs
  • 1 cup strong-brewed coffee, cold
  • 1 cup buttermilk
  • ½ cup vegetable oil

Directions:

Preheat oven to 375. Cook bacon in a skillet on medium-high heat until evenly brown. Drain, crumble, and set aside.

In a large bowl, stir together flour, ¾ cup cocoa powder, sugar, baking soda, baking powder, and salt. Make a well in the center and pour in eggs, coffee, buttermilk, and vegetable oil. Stir just until blended. The batter will be thin – don’t worry!

Mix in ¾ of the bacon, reserving the rest for garnish. Spoon batter into prepared cups, dividing equally.

Bake for 20-25 minutes (until tops spring back when touched). Mine were done in 20 minutes exactly.

Cool in pan set over wire rack. When cool, frost with chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with remaining cocoa powder.

 

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Cranberry Greek Yogurt Coffee Cake

1 Dec

I saw this recipe online at foodgawker last fall. It was full-on cranberry season, and I wanted something sweet to make on a Sunday afternoon.

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This was the perfect thing!

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It comes together in a snap. Then bakes up nice and goldenIMG_1315.

You can either do a glaze for this cake (maybe a nice orange-flavored glaze would be nice) or powdered sugar.

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We kept it simple with powdered sugar. Look how nice it looks.

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It was so moist and delicious. I could see this as being a perfect breakfast cake or housewarming cake.

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Cranberry Greek Yogurt Coffee Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 1 cup plain Greek yogurt
  • 1/2 tsp. vanilla extract
  • 12 ounces fresh or frozen cranberries

Directions:

Preheat oven to 350 degrees. Grease and flour a Bundt pan.

In a medium bowl, combine the flour, baking power and salt and mix well.

In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter and sugar together until fluffy. Add the eggs and vanilla and mix until well-combined. Fold in the Greek yogurt and about half of the cranberries.

Spread half of the batter into the prepared pan and spread the remaining cranberries on top of that layer. Cover with the remaining batter.

Bake in the preheated oven for 55-65 minutes until the edges are golden brown and a toothpick inserted in the middle of the cake comes out clean. Cool completely before cutting.

Blueberry Breakfast Cake

8 Sep

Blueberries are in season!!!! There are so many blueberries everywhere and I love it.

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What to do with so many blueberries……make a casual cake!

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This cake is absolutely simple and yummy. It uses lemon zest and buttermilk to set it apart from other blueberry cakes.

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This cake would be great to serve for a casual get-together in the evening, or a brunch in the morning!

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Blueberry Breakfast Cake

Ingredients:

  • ½ cup unsalted butter, room temperature
  • 2 tsp. lemon zest or more — zest from 1 large lemon
  • 7/8 cup* + 1 tablespoon sugar**
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 cups fresh blueberries
  • ½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

Directions:

Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness.

If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Blackberry Buttermilk Cake

12 May

It’s almost blackberry time! I love this time of year, PERIOD, for so many reasons!!! But it’s always great when berries start to come into season.

I wanted to have a simple dessert to showcase the abundance of blackberries (and raspberies) I had in my fridge.

Raspberries and Blackberries – beautiful!

Spectacular berries…..dont you just want to stick your face in the bowl?

This cake goes together so easily – and uses buttermilk, along with basic ingredients you have in your pantry.

Doesnt that look beautiful before it’s even baked?

And then it looks even more amazing when it’s cooked!

It was so moist and delicious. We made 2 cakes and just sprinkled with sugar prior to baking.

Since this cake is more of a casual brunch/afternoon cake, it doesn’t need icing. The sugar on top was all it really needed to accompany the moistness of the cake and sweetness of the berries. You can also top with whipped cream and more berries.

Enjoy!

Blackberry Buttermilk Cake

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, softened
  • 2/3 cup plus 1 1/2 tablespoons sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup buttermilk, at room temperature
  • 1 1/4 cups blackberries, plus more for serving
  • Sweetened whipped cream, for serving (if desired)

Directions:

Preheat the oven to 400°. Butter a 9-inch-round cake pan and line the bottom with parchment paper. Butter the paper.

In a small bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, using a mixer, beat the butter with the 2/3 cup of sugar at medium-high speed until fluffy, 3 minutes. Beat in the egg and vanilla. At low speed, beat in the buttermilk and dry ingredients in 3 alternating batches, ending with the dry ingredients; do not overbeat. Gently fold the batter just until blended, then scrape into the pan and smooth the top.

Scatter the 1 1/4 cups of blackberries over the batter; lightly press them in. Sprinkle the remaining 1 1/2 tablespoons of sugar over the cake. Bake for about 30 minutes, until a cake tester inserted in the center comes out clean.

Transfer the cake to a rack to cool for 10 minutes. Turn out the cake and remove the paper. Turn the cake right side up and let cool completely. Serve with whipped cream/powdered sugar and more blackberries.

Makes one 9-inch cake.

New York-Style Crumb Cake

25 Jul

I dont even know why I wanted to make this cake.

Ingredients

I found it on foodgawker and both the pics and the mixture of spices for the crumb topping suckered me in. There was cinnamon and cardamom – yum!

Crumb Topping

Wet mixture in dish

I love dishes where you can see distinct layers in the food!

Look at the layers

Baked layers

It was so easy to throw together.

First piece!!

Look at that dish of sweet goodness

It was great to take to an early morning meeting that I had with clients – and then was nice to leave at my client’s office, rather than in my house 🙂

Look at the crumbs

New York-Style Crumb Cake

(makes a 9″ x 13″ cake)

For the topping:

  • 2 1/2 cups all-purpose flour
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground cardamom
  • 1 cup (2 sticks) unsalted butter, melted and warm

For the cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup 100% whole wheat flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2) sticks unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs at room temperature
  • 1 1/4 cups sour cream at room temperature
  • 1 teaspoon pure vanilla extract

Directions:

Preheat the oven to 350 degrees and position the rack in the center. Butter the sides and bottom of a 9″ x 13″ pan. You can use glass or metal, but the sides of the cake may get a bit crispier if you use metal.

For the crumb topping, mix flour, both sugars, salt, cinnamon and cardamom together in a medium bowl. Add the melted butter and whisk or stir until well incorporated. Set aside.

For the cake, sift both flours, baking powder, baking soda and salt together in a medium bowl. Set aside.

In a large bowl, beat the butter with a hand or stand mixer until completely smooth. Add the sugar and beat until the mixture begins to look pale and fluffy. Add the eggs, one at a time, and beat until well mixed. Scrape down the sides of the bowl and mix again for 30 seconds. Add the sour cream and vanilla and beat until well incorporated. Add the dry ingredients in three batches, scraping down the bowl before each addition. Be careful not to overmix.

To assemble the cake, pour all of the batter into your prepared pan. Use your hands to scoop up a handful of crumb topping and squeeze it in your fist until it holds together. Break off in chunks and drop them over the cake. Repeat until you’ve used all the topping (and yes, there’s a lot of it).

Bake the cake for 45 to 55 minutes (rotating the pan once or twice) or until a toothpick inserted into the middle comes out clean. Let cool completely on a wire rack before cutting; about 30 minutes.

Lemony Cream Butter Cake

4 Jun

I saw this cake online somewhere right before memorial day weekend…..and it sounded so good. I had been craving cheese danish lately and this seemed like cheese danish plus lemon – who wouldnt love that?

Ingredients

It seemed easy enough and chock FULL of lemon – both zest and extract! Look at this plate of zest!!!

Zestalicious

This cake would be excellent for a brunch or light dinner accompaniment. It’s so fresh and simple, but yet still elegant. I would garnish with a sprig of rosemary.

Here is the filling and then the cake batter:

Filling

Cake batter

And the finished product – notice how you leave 1/2 inch or so around the border of the cake when pouring the filling:

Ready to bake

I totally goofed when I made this the first time. I made the entire cake and had it in the oven and then I saw that I had forgotten the melted butter in the batter!!!! How could I have done that? I had to scrap the entire cake, clean everything up, get out all the ingredients again, and run to Wawa for more cream cheese. What a mess.

Done!

Thank god it turned out amazing!

First piece….

Slice of goodness

Lemony Cream Butter Cake

Ingredients for the cake:

  • 2/3 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt (heaping)
  • 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
  • 2 eggs
  • 2 tablespoons lemon juice (which was about 1 lemon for me)
  • 1/2 teaspoon vanilla
  • zest of two lemons

For the cream cheese filling:

  • 8 oz cream cheese, at room temperature
  • 3 tablespoons unsalted butter, melted
  • 1 egg
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • zest of 1/2 lemon
  • 1 cup confectioners’ sugar

Directions:

Preheat oven to 325 degrees. Grease or spray a 9″ springform pan with vegetable spray.

Make the filling — In a large bowl or bowl of a standmixer, beat the cream cheese on medium-high to high speed for about 5 minutes, until smooth and creamy.

Add confectioners’ sugar and beat for another 2 to 3 minutes. Add egg and beat until completely combined, about 1 minute. Add butter, both extracts and lemon zest. Beat until completely combined, about 1 minute. Set aside.

Make the cake — In large bowl, whisk together flour, sugar, baking powder and salt. Whisk in melted butter, eggs, lemon juice, vanilla extract and lemon zest until combined. Do not overmix.

Pour batter evenly into springform pan. Carefully pour filling mixture evenly over the cake batter to within about 1/2 inch of the edge of the pan. (The filling should cover all but the outer 1/2 inch, at which point the cake batter will be visible.)

Bake for about 35 to 40 minutes, or until the cake has puffed up and toothpick inserted near edge of cake comes out clean.

Allow to cool in pan on a wire rack for 10 minutes. Carefully remove springform sides and allow to cool on rack for 1 hour. Transfer to refrigerator and chill completely before serving.

Serve chilled, with a little sprinkling of confectioners’ sugar.

Brown Butter Vanilla Cake with Dark Chocolate Buttercream Icing

22 May
Deliciousness

Deliciousness

I saw this recipe in Food and Wine (Feb ’12) and it looked good and had wonderful photos attached. It also called for whole vanilla beans (split and seeds scraped) and my gurrrrl, Beth, brought me some whole vanilla beans from her travels to Indonesia or Bali or some place “over there” like that.

Ingredients!

Ingredients!

Whip it…..whip it good

Vanilla seed scrapings and sugar!

I decided to make it a month or so ago, and while it’s a smidge more laborious than some other vanilla cakes, it’s totally worth it! The cake was soooooooooooooooooooo moist and delicious and buttery.

Golden cakes

(Here is the recipe for the cake part. The Dark Chocolate Buttercream frosting recipe follows.)

Brown Butter Layer Cake

Ingredients:

  • 3 sticks unsalted butter (12 ounces), plus more for greasing the pans
  • 2  ¼ cups all-purpose flour, plus more for dusting the pans
  • 2  ¼ teaspoons baking powder
  • 1 tsp salt
  • 1 and 2/3 cups sugar
  • 1 vanilla bean, split and seeds scraped
  • 3 large egg yolks
  • 2 large eggs
  • 1 and ¼ cups milk, at room temperature

1)     Preheat oven to 325°. Butter two 9-inch pans (I used 8 inch) and line the bottoms of the pans with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.

2)     In a medium saucepan, melt the 3 sticks of butter. Cook over low heat, stirring occasionally, until foamy, about 5 minutes. Continue to cook, stirring frequently, until the milk solids turn brown and the butter smells nutty, about 4 minutes longer. Scrape the melted butter and browned bits into a large heatproof bowl. Set the bowl in an ice water bath until the butter begins to set around the edge, about 8 minutes.

3)     Meanwhile, in a medium bowl, whisk the flour with the baking powder and salt.

4)     Remove the bowl from the ice water bath and scrape up the hardened butter. Transfer the butter to the bowl of a standing electric mixer fitted with the paddle and beat until creamy. Add the sugar and vanilla seeds and beat at medium-high speed until fluffy, about 3 minutes. Beat in the egg yolkds followed by the whole eggs. Beat in the dry ingredients and milk in 3 alternating additions, scraping down the side and bottom of the bowl as necessary.

5)     Pour the cake batter into the prepared pans and bake in the center of the oven for about 40 minutes, rotating the ans halfway through baking, until the cakes are golden and a tootpick inserted in the centers comes out clean. Cool the cakes in the pans for 20 minutes and then invert them onto a rack to let them cool completely. Peel off the parchment paper.

Now for the Chocolate Buttercream…….

Ingredients for Buttercream

Egg whites, salt, and sugar mixture

Egg whites, salt, and sugar mixture

This Rich Chocolate Buttercream tastes delicious! It’s not too dark and it’s so light and fluffy.

Melted chocolate

Beating in melted chocolate

Frosted cake!

Let me just have a piece

Rich Chocolate Buttercream

Ingredients:

  • 1 cup sugar
  • 3 large egg whites
  • ¼ teaspoon salt
  • ½ teaspoon pure vanilla extract
  • 2 sticks plus 2 tablespoons unsalted butter (9 ounces), cut into tablespoons, at room temperature
  • 4 ounces extra-bittersweet chocolate, melted and cooled

1) In a blender or food processor, pulse the sugar until powdery. Transfer the sugar to a medium heatproof bowl and whisk in the egg whites and salt. Set the bowl over a saucepan of simmering water and whisk gently until the sugar is completely dissolved, 5 minutes.

2) Transfer the warm egg-white mixture to the bowl of a standing electric mixer fitted with the whisk. Add the vanilla and beat at medium-high speed until stiff and glossy, about 8 minutes. Beat in the butter a few pieces at a time, making sure it is fully incorporated before adding more. The buttercream should be light and fluffy; if it appears runny at any time, transfer the bowl to the freezer for 5-10 minutes, then return it to the mixer and continue.

3) Beat in the melted chocolate until fully incorporated, scraping down the side and bottom of the bowl. Remove the bowl from the mixer and beat with a wooden spoon to remove any air bubbles. Then spread frosting on cake.

Layering the cake:

Invert one of the cakes so that it sits upside-down on a platter. Spread the filling/icing over the top of the cake in a thin layer and put the other cake right side-up on top of the cake. Put in the fridge (if necessary) to set for 5 minutes.  Finish icing the rest of the cake starting with sides first and then top. Refrigerate the cake until frosting is firm – 15 minutes.

Doesnt this look amazing?????

Deliciousness

Deliciousness

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