Cake

Chocolate Sheet Cake

July 26, 2013 by Lynsey Leave a Comment

Sheet cake. It’s comfort food. It’s one of those recipes that immediately transports me back to my childhood. The days where my worries consisted of who was going to come over and play, whose house I was going spend the night at, and the days not lasting quite long enough for me to fit all that swimming and playing in. Now those were the days! Can I press rewind? If it were only that easy!

Even though I can’t press the rewind button and go back to the good ol’ days, I can make recipes that bring back all those warm, cozy feelings! Sheet cake is one of those recipes that is simple. Basic. And some would even it’s kind of boring. It’s definitely not one of the most impressive looking cakes that screams “come to me, I’m pretty, frosted and fancy”, it’s more of a humble cake that sits to the side and whispers “I’m here, come have a bite if you want”. The whisper is all it needs to have the crowds gather, it is one of the best tasting cakes I’ve ever sunk my teeth into. It’s also one of the most popular desserts at any “pot luck” or gathering, it’s always the first to disappear.

As much as I love baking cakes that are stacked, filled and embelished, I love making simple, basic cakes that are delicious and big in flavor. There is just something so comforting and unbeatable about those good ol’ recipes. This cake is incredibly simple to assemble; no mixer or special equipment needed. All you need is a sauce pan, bowl and sheet pan. A few simple steps and you’re on your way to enjoying the best chocolate cake ever. Another plus about this cake, you don’t have to wait for it to cool before frosting. You’re acutally supposed to frost it warm, that’s what gives the frosting that perfect texture. Pour the hot frosting over the hot cake, allow it to set and then the top of the frosting forms an ever-so-slight crisp layer that holds in a layer of fudgy goodness that sticks to your teeth the moment it hits your mouth. This cake is life changing, I tell ya.

If you can’t wait for the cake to cool completely before you dig in, that’s quite alright. The only consequence you’ll have is the top won’t be smooth, but who cares about looks when you have something this good? Not me! Upon cutting yourself a (large)piece of this cake, be sure to pour youself a giant cup of ice cold milk. Plop yourself on the couch, get cozy and be transported to the good ol’ days!

Chocolate Sheet Cake

Ingredients:

1 Stick (8Tbsp) unsalted butter
1/2 Cup vegetable or canola oil
1 Cup water
5 Tbsp cocoa powder
2 Eggs
1/2 Cup buttermilk
2 Cups flour
2 Cups sugar
1/2 Tsp salt
1 Tsp baking soda
1 Tsp vanilla

For the frosting-
1 Stick (8 Tbsp) unsalted butter
4 Tbsp cocoa
6 Tbsp pet milk (or regular milk)
1 Tsp vanilla
4 Cups powdered sugar, sifted

Directions:

For the cake-
Preheat oven to 350.

Spray a sheet cake pan (jelly roll pan) with non-stick cooking spray and set aside.

Place butter, oil and water in a sauce pan and place over medium heat. Bring the mixture to a boil, allowing to boil for 15 seconds and remove from heat. Set aside.

In a large bowl sift together cocoa powder, flour, salt, and baking soda. Add sugar and salt and stir to combine.

In a separate bowl combine eggs, buttermilk and vanilla and whisk together. Add to the flour mixture and whisk to combine. Add the butter mixture and whisk until just incorporated, being sure not to over mix.

Pour in the prepared pan, place in oven and bake for 20-25 minutes.

For the frosting-
Place butter, cocoa and milk in a medium sauce pan and place over medium heat. Bring the mixture to a boil then remove from heat. Combine butter mixture and powdered sugar and whisk to combine. Add vanilla and stir to combine. Pour over hot cake and spread evenly. Allow to sit for frosting to harden. Serve.

Recipe source: My mom

Cream Cheese Pound Cake

March 15, 2013 by Lynsey Leave a Comment

Pound cakes are classic. A cake recipe that has been a staple in kitchens for many generations. Growing up theres not a church event that comes to mind that didn’t have at least half a dozen different types of pound cake there. I believe pound cakes were ever so popular in our grandparents and great grandparents generation. They were a “go to” dessert anytime something sweet was needed; and I think one of the main reasons they were so popular is because when pound cakes initially came around the measurments were easy…a pound of butter, a pound of sugar and so on. There was no need for a written recipe because the measurements were so simple.

The popularity of the pound cake faded away for a brief period but I believe over the past few years it’s been making a comeback. The measurements have changed slightly, but the pound cake is making a return. With it’s return it’s not only bringing back the classic, buttery flavor, it’s also bringing an abundance of new flavors and twists.

This particular pound cake recipe does not stray too much from the more traditional cake and flavors. Pretty much the only difference this particular recipe has is the addition of cream cheese. The flavor of the cream cheese is subtle but the flavor is evidient. This cake has that rich buttery flavor that we all associate with pound cakes, but it also has a slight tang from the cream cheese. The tang and the rich buttery goodness compliment one another so well.

I adore the flavor of pound cakes and I could enjoy slice after slice, warmed slightly with nothing on it. But if you are looking to add a little more flavor to this already delicious cake fresh strawberries go perfectly with it, as well as vanilla ice cream or even a dollop of fresh whipped cream. I’ve got a little strawberry lover in my house, so we chopped up some strawberries for him to enjoy with his cake. As you can tell, he couldn’t fight it any longer…he had to help himself to a slice or 3 of strawberries!

Cream Cheese Pound Cake

Ingredients:

3 Cups all-purpose flour
1 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp salt
1 1/2 Cups (3 sticks) unsalted butter, room temerpature
1 (8oz) package cream cheese, room temperature
3 Cups sugar
6 Large eggs, room temperature
1 Tbsp vanilla
Zest of a lemon

Directions:

Preheat oven to 350.

Spray a 10 inch bundt pan with non-stick cooking spray and coat with flour. Set aside.

Sift flour, baking powder, baking soda and salt together in a large bowl and set aside.

Place butter and cream cheese in a large bowl and beat on high until creamy and smooth. Add the sugar, one cup at a time, beating well after each addition. After all of the sugar is added increase mixing spead to medium-high and beat mixture until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, being sure to mix well after each addition. Add the vanilla and zest and mix to incorporate.

Gradually add the flour and mix until incorporated, being sure not to over mix. Once all ingredients are thoroughly incorporated, pour the batter into the prepared pan. Place the cake in the preheated oven and bake for 1 hour to 1 hour and 20 minutes. Until cake is golden brown and a toothpick inserted comes out clean.

Place the cake on a cooling rack and allow to cool for 20 minutes in the pan. Using a knife, carefully scrape the sides of the cake pan to help release the cake from the pan, then invert onto a cooling rack and allow to cool completely.

*Allowing the cake to cool in the pan for 20 minutes will preven the cake from caving in.

Recipe source: Joy of Baking

Triple Chocolate Molasses Cake

December 20, 2012 by Lynsey Leave a Comment

It’s no surprise to any of you that I LOVE chocolate. Infact, I think that’s probably an understatement. I have a healthy obsession with it, to say the least. I also love anything and everything sweet. So when I stumbled across Crunchy Creamy Sweet blog and saw this cake it was love at first sight. I knew I must make this and make it soon.

I had been longing for some baking therapy for quite some time, and especially since the holidays are here. There’s just something about the holidays that makes me want to bake something sweet every. single. day. I’m not sure what it is but I find myself HAVING to bake during the time of year, every year. This cake fit the bill; baking therapy, a perfect recipe for the holidays and a cake big enough to share with lots of people. After all, this is the seaons of giving and sharing. And what better way to show others you care than with a big, rich, tasty and chocolate-y cake.

This cake is guaranteed to put a smile on anyone and everyone’s face. How you could not smile when you see a big piece of chocolate cake drizzled with more chocolate? It’s impossible!

This cake has it all. First, and foremost it’s delicious! It’s moist, bursting with so many levels of flavor and it’s practically effortless to put together. If you’re a chocolate fan this is the cake for you. We’re not talking about one layer of chocolate, or even two, but three. Yes, three layers of chocolate! Woohoo. The cake has cocoa powder, then it’s studded with a whole cup of mini chocolate chips that are studded throughout the cake when it’s cut into. Next, it’s then drizzled with a chocolate molasses glaze. The chocolate molasses combination is something I’ve never tasted before, but after having this cake it became an instant favorite. It’s amazing…life changing possibly. This cake is definitely a winner and the perfect addition to any holiday dessert table.

Triple Chocolate Molasses Cake

Ingredients:

For the cake-
3 Cups all-purpose flour
1/4 Cup unsweetened cocoa powder
1 Cup sugar
1 Tsp ground ginger
2 1/2 Tsp baking soda
2 Tsp baking powder
2 1/2 Tsp ground cinnamon
1/4 Tsp salt
1 Cup mini chocolate chips
1/2 Cup unsulphered molasses
1 Cup vegetable oil
2 Eggs
1/4 Cup milk
1/4 Cup unsalted butter, room temperature
2 Tsp vanilla extract
1 Cup boiling water

For the the glaze-
2 Oz semi-sweet chocolate
1 Tbsp unsalted butter
2/3 Cup confectioner’s sugar
1 Tbsp unsulphered molasses
1/2 Tsp vanilla extract
1-2 Tbsp hot water

Directions:

For the cake-
Preheat oven to 350. Grease and flour a bundt pan and set aside.

In a large bowl sift together the flour, cocoa powder, sugar, ginger, baking soda, baking powder, cinnamon, and salt. Add the chocolate chips and stir to combine. Set aside.

Combine molasses, oil, eggs, milk, butter and vanilla in the bowl of a stand mixer. Using the paddle attachment, beat until ingredients are incorporated and smooth. Once the ingredients are combined, pour them over the dry ingredients. Add the boiling water and fold to incorporate.

Evenly pour the batter in the prepared cake pan. Place in oven and bake for 40-50 minutes, until toothpick inserted comes out clean. Once the cake is thoroughly baked, remove from oven and immediately invert cake onto cake plate or serving platter.

For the glaze-
Combine chocolate and butter in a double boiler and place over medium heat. Leave over heat until chocolate has melted completely. Remove from heat and whisk to combine. Allow mixture to cool to room temperature.

Once the mixture has cooled, sift the powdered sugar over the chocolate and whisk to combine. Add molasses and vanilla and whisk to incorporate. Add water, 1/2 tablespoon at a time, until a drizzling consistency is achieved.

Evenly drizzle over the cooled cake.

Enjoy!

Recipe source: Crunchy Creamy Sweet

Cookies and Cream Cake

September 21, 2012 by Lynsey 3 Comments

So this past weekend we celebrated Spencer’s birthday and I simply could not pass up the opportunity to make him a cake. Because we all know that it’s not truly a birthday without cake! I can’t even begin to tell you how many ideas I had for his cake, but I know it was A LOT. To help narrow my options down, slightly, I had to determine if Spencer was in the mood for chocolate or something else particular. Once I got that nailed down I then had the daunting task of deciding which chocolate concoction to make! That was the hard part.

I searched threw all of my recipes I’ve compiled over time trying to seed out the ones that just didn’t fit and narrow it down to the ones that I thought would be perfect. I sent Spencer one recipe and idea after another, and then I found it. Yes, IT! I found this recipe on Butter and that was it. My search was over…for now! Spencer decided on a cookies and cream cake for his birthday. Now let me tell you, he was really excited about this cake but, honestly, I think I was even more excited!

The idea of a chocolate cake filled with a cookies and cream filling, coated in more cookies and cream buttercream then coated in crushed chocolate sandwich cookies. How could this possibly be bad? Does it really get any better than this? I think not, people! Not only did the idea of the cake and flavors excite me, but the fact that I had come across a recipe for German buttercream (a buttercream I had not yet made) excited me as well. I love trying new recipes, so this entire cake, filling, frosting and all was right up my alley.

The cake is a deliciously rich and moist chocolate cake. Honestly, I’ve been searching for the perfect chocolate cake that would be my “go to” recipe and I think I’ve found it. I honestly could have taken the cake and a fork, sat down and eaten the entire thing on the spot. But…I didn’t. Then there’s the buttercream. The glorious buttercream. This is a buttercream unlike any other I’ve ever had. The base of the buttercream is actually pastry cream. And if the pastry cream isn’t yummy enough on it’s own, butter is then beaten until light and fluffy and the pastry cream is then added. The result is a rich, yet light, buttery buttercream. A butter lover’s dream. If that’s not enough, chocolate sandwich cookies are then chopped and added. The cake is then filled and frosted with this deliciousness. And let’s not stop there, after the cake is filled and frosted another healthy dose of finely chopped cookie crumbes are then added to the sides and top of the cake. Let me just tell you now, it’s Uuuuu…mazing! I could honestly have a piece of this everyday. Yes, it’s that good. Needless to say, Spencer was very pleased with his birthday cake. Happy birthday, baby!

Cookies and Cream Cake

Ingredients:

For the cake-
2 Cups all purpose flour
2 Cups granulated sugar
1 Tsp salt
10 1/2 Tbsp (5.4oz) unsalted butter
1/4 Cup + 1 Tbsp vegetable oil
1/4 Cup good quality cocoa
1 Cup water
2 Eggs
1 Tsp vanilla
2 Tsp baking soda
1/2 Cup buttermilk

For the German Buttercream-
1 1/4 Cups milk
1/2 Cup sugar
1/4 Cup cake flour
1/4 Tsp salt
4 Egg yolks
1 Tsp vanilla extract
2 Cups + 2 oz (4 1/2 sticks) unsalted butter, room temperature

Additional ingredients:
30 Chocolate sandwich cookies (2/3 package)

Directions:

For the cake-

Preheat oven to 350. Grease and flour 2 (8inch) cake pans, line the bottoms with parchment paper (spray paper with nonstick cooking spray) and set aside.

In a large mixing bowl combine flour, sugar, and salt. Stir to combine and set aside.

Place butter, oil, cocoa and water in a medium saucepan over medium heat. Leave over heat until butter is melted and mixture is smooth, stirring occasionally. Once butter is melted remove mixture from heat and pour over the flour mixture. Mix on low to combine.

Place eggs in a small bowl or liquid measuring cup and lightly beat. While whisking continuously, slowly pour 1/4 cup of the chocolate mixture in with the egg mixture. (This will help temper the eggs to ensure you don’t cook any of the eggs with the hot liquid.) Add the egg mixture to the chocolate mixture and mix to combine. Add vanilla and baking soda and combine. Last, add the buttermilk and beat on low to incorporate. Once ingredients are completely incorporated, increase speed to high and mix for 60 seconds.

Divide the batter evenly between the two prepared pans. Place in preheated oven and bake for 30-45 minutes, until cooked through and a skewer inserted into the cake comes out clean. (Be sure not to overcook, as it will result in a dry cake) Once cakes are baked, remove from oven and allow to cool in pans for 5 minutes. Invert cakes onto a cooling rack and allow to cool completely.

For the German Buttercream-

First you must make a pastry cream-
Pour milk into a medium saucepan and place over medium heat allowing the milk to scald (heat until bubbles begin to appear around the edges, but mixture is not yet boiling).

Meanwhile, combine the sugar, flour, and salt in a small bowl and stir to combine. Set aside. In a large heatproof bowl combine the egg yolks and vanilla and stir to combine. While whisking continuously, add the flour mixture to the egg mixture and whisk until the mixture begins to thicken.

Once the milk is thoroughly heated, add to the flour mixture whisking continuously. Transfer mixture back to the saucepan and return to medium heat. Whisk the mixture vigorously and continuously utnil it begins to thicken. Once the mixture has thickened significatly whisk vigorously for 10 seconds and remove from heat. Transfer to a medium, heatproof bowl and cover with plast wrap (ensuring that the plastic wrap is touching the pastry cream) and refrigerate for at least 4 hours.

Once the pastry cream has chilled at least 4 hours the buttercream can be made. Place butter in a bowl of a stand mixer and beat until smooth, about 4-5 minutes. Add the pastry cream, in batches, beating to incorporate between each addition. Once all of the pastry cream has been incorporated beat on medium-high for about 5 minutes, until mixture is light and smooth.

Reserve 1 1/4 cups of the buttercream, and set aside.

To assemble-

Roughly chop/crush 1/4 of the chocolate sandwich cookies and mix with 3/4 cup of the reserved buttercream. This will be the filling for the center of the cake.

Crush the remaining chocolate sandwich cookies into fine crumbs and set aside.

Place a small dab of frosting in the center of a cake board (or cake stand) and place one chocolate cake on the board or stand. Evenly spread the filling over the top of the cake. Place the other cake, top side down, on the filling and gently press.

Spread a very thin layer of buttercream over the entire cake and place in the refrigerator for at least 30 minutes.* Meanwhile, mix half of the crushed chocolate sandwich cookies with the remaining buttercream. Frost the sides and top of the cake with the cookies and cream buttercream.

Place the cake over a layer of parchment paper or wax paper. Apply the remaining crumbs to the sides and top of the cake, the parchment paper will catch any crumbs that do not stick to the cake.

Place the remaining 1/2 cup of buttercream in a piping bag fitted with the tip of your choice (I used a star tip). Pip “stars” of buttercream around the top perimeter of the cake, if desired. Pipe a star in the center as well then top with an chocolate sandwich cookie.

*This is a crumb coat. It allows the top layer of buttercream to go on more smoothly and evenly. It also hides crumbs, and keeps crumbs out of the final layer of frosting but in this case doesn’t matter since the outside will be coated in cookies!

Recipe source: Butter

DB: Battenberg Cake (and a giveaway)-Closed

June 27, 2012 by Lynsey 13 Comments

Before you start asking yourself “what the heck is battenberg?” Let me explain! Here’s a brief history of battenberg cake and how exactly it became popular.

Battenberg cake is a light sponge cake. When cut in cross section, displays a distinctive two-by-two check pattern alternately coloured pink and yellow. The cake is covered in marzipan and, when sliced, the characteristic checks are exposed to view. It was originally invented by the chefs of the British Royal household to celebrate the marriage of Princess Victoria of Hesse and by Rhine and Prince Louis of Battenberg.

The chefs of the British Royal Family were introduced to the German style of cake making during Queen Victoria’s reign. This included the use of bright colours and marzipan.[1] The first Battenberg cake was made in that German style to celebrate the wedding of Queen Victoria’s granddaughter, Princess Victoria of Hesse and by Rhine, and was named after her husband to be, Prince Louis of Battenberg.
Due to anti-German resentment in Britain during the First World War, Prince Louis anglicised his name from Battenberg to Mountbatten; however the cake named after him continued to be called a Battenberg.
Source: quoted from Wikipedia

Now that you have a better knowledge of the cake and how it earned it’s name, let’s move forward with the challenge. This month Queen Elizabeth celebrated her Diamond Jubilee, 60 years on the throne! In honor of her Jubilee, the daring bakers went British with a Battenberg Cake. The inspiration of the recipe, the namesake and even the creator of this recipe are all British. What an exciting time in the Queen’s reign and life, and what a fun way to help her celebrate!

I loved making this cake, it was an incredibly fun challenge. This challenge takes two separate flavored cakes and combines them in a fun and festive, almost checkerboard pattern. There aren’t too, terribly many components to this cake but the end result is a beautifully fun and festive cake that is perfect for any celebration.

Mandy of What The Fruitcake?! came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry’s techniques and recipes to allow us to create this unique little cake with ease.

Now, for today’s giveaway!
One lucky reader with receive a $20.00 gift card to King Arthur Flour!

Picture source: King Arthur Flour

From fine chocolates, various types of flours, baking pans, and icing tips; King Arthur Flour is your one-stop-shop for all of your baking and cooking needs. I am so excited to be able to give one of you a $20.00 gift card to help stock your pantry or baking toolbox! Good luck!

~~To enter:~~

*Please leave a comment on this post stating:
~~“What your favorite cake recipe is?”~~

*US residents only, please. Sorry for all of those overseas readers, I still love ya!

~~For additional entries:~~
*Subscribe to Lynsey Lou’s via ~~RSS~~ or ~~email. Return to this post and leave a comment and tell me you subscribed, or already subscribe by leaving another comment.~~

*Become a ~~fan of Lynsey Lou’s on facebook. Return to this post and leave a comment and tell me you’re a fan by leaving an additional comment. If you are already a fan then leave a comment telling me you’re already a fan.~~

*Share this giveaway on ~~http://www.facebook.com/. Return to this post and leave a comment telling me you’ve done so by leaving an additional comment.~~

~~The fine print:~~
*You can earn a total of 4 entries.
*All entries must be received by midnight on Saturday, June 30.
*The winner will be announced on Monday, July 2. The winner will have 5 days to respond to claim their prize. If the winner has not claimed their prize within 5 days a new winner will be chosen.

~~Be sure to check out~~ ~~Monday’s~~ ~~giveaway and enter to win a Silpat baking mat and~~ ~~Tuesday’s~~ ~~giveaway and enter to win a Mezzaluna with chopping block .~~

Full disclosure: This giveaway is sponsored and paid for soley by Lynsey Lou’s.

Coffee and Walnut Battenberg

Ingredients:

For the cake:
¾ Cup (1½ sticks) unsalted butter, softened and cubed
¾ Cup sugar
1¼ Cups self-rising flour
3 Large eggs, room temp
½ Cup ground almonds (ground rice can be substituted)
3/4 tsp baking powder
3 tsp milk
½ tsp vanilla extract
1½ tsp instant coffee powder or granules
3 Tbsp walnuts, roughly chopped

For the buttercream:
½ Cup unsalted Butter
2 Cups powdered sugar
½ tsp instant coffee
1½ tsp milk or cream

To finish:
1 Cup (8 oz) Marzipan, natural or yellow

Directions:

Preheat oven to 350.
Grease an 8×8 cake pan and line with parchment paper, creating a divide in the middle of the pan using either parchment paper or foil (or prepare Battenberg tin by brushing the tin with melted butter and flouring). Set aside.

In a large bowl combine the flour, ground almonds, and baking powder and stir to combine, set aside. Place butter in a large bowl and beat on high for 2-3 minutes, until light. Add the sugar and beat on high an additional 1-2 minutes, until the mixture is combined and fluffy. Add the flour mixture to the butter mixture and mix until just combined. Evenly divide the mixture in two separate bowls. In one bowl add the vanilla, 1 1/2 teaspoons milk and the chopped walnuts and stir to combine. Spoon the walnut mixture into the one side of the prepared baking tin. Dissolve the coffee in the remaining 1½ teaspoon milk and add to the remaining batter, stir until just combined. Spoon the coffee batter into the other half of the prepared baking tin. Smooth the batter with a spatula, making sure batter is in each corner

Bake for 25-30mins until the cake is well risen, springs back when lightly touched and a toothpick comes out clean. Once baked completely, remove from oven and allow to cool in the pan for 5 minutes, then remove from pan and transfer to a wire rack to allow to cool completely.
For the frosting:
Place butter in a large bowl and beat on hight for 2-3 minutes, until light and creamy. Slowly add the powdered sugar, 1/2 cup at a time and mix until combined. Reduce mixing spead to low and slowly pour in the coffee and milk. Once all the liquids are added, increase speed to high and beat for an additional 1-2 minutes until mixture is combined and light and fluffy.

To assemble:
Once the cake has cooled completely, trim the edges serrated knife. Cut each cake in half, lengthways, so that you are left with four long strips of sponge. Clean the strips and trim as necessary so that your checkered pattern is as neat and even as possible.

Spread a thin layer of buttercream onto the strips of cake to stick the cake together in a checkered pattern (one vanilla next to one coffee cake. Then stack one coffee on top of the vanilla, next to the vanilla place the coffee). Dust a large, clean surface with powdered sugar then roll the marzipan in an oblong shape that is wide enough to cover the length of the cake and long enough to completely wrap the cake. Spread the top of the cake with a thin layer of buttercream. Place the cake on the marzipan, buttercream side down. Spread buttercream onto the remaining three sides. Press the marzipan around the cake, making sure the join is either neatly in the one corner, or will be underneath the cake once turned over. Carefully flip the cake over so that the seam is under the cake and score the top of the cake with a knife, you can also crimp the top corners with your fingers to decorate. Neaten the ends of the cake and remove excess marzipan by trimming off a small bit of cake on both ends to reveal the pattern.

Recipe source: Mary Berry, Baking Bible

Strawberry Buttermilk Cake

June 12, 2012 by Lynsey 2 Comments

I absolutely adore strawberries. There’s nothing much better than the sweet, juicy, deliciousness that a strawberry at it’s peak has to offer. This tasty little fruit is one of natures best gifts to us.
I have to admit, I’ve make countless trips to the grocery store and farmer’s market and each time I’ve left with an abundance of strawberries. For every container of strawberries I’ve bought, I’ve had several recipes in mind. Well, the thought of the recipe is about as far as I’ve gotten most of the time because I typically end up cleaing the strawberries and enjoying every. single. one of them in all their natural glory. Between myself and my little man, Tucker, we have enjoyed our share of strawberries this season and we honestly can’t get enough!

Although we’ve enjoyed a multitude of strawberries in their natural form, I have managed to actually do some baking with them, as well. When I saw this cake on Love and Olive Oil it immediately caught my attention. It’s not one of those multi-tiered cakes with the smooth frosting and detailed piping; it’s a simple, single-layer cake topped with fresh whipped cream and an additional berry or two. I love the simplicity of this cake; neither the preparation or the presentation are too involved or over the top but the taste is out of this world. The cake is light and fluffy, not overly sweet and truly highlights the fruit that is scattered over the top. The lime lends a slight tang to the cake that compliments the sweetness from the strawberries. This is definitely a new favorite in our house. I can’t wait to try this cake with various other fruits; the possibilities are endless!
Strawberry Buttermilk Cake

Ingredients:

1 Cup all-purpose flour
1/2 Tsp baking powder
1/2 Tsp baking soda
1/4 Tsp salt
1/2 Stick (4 tablespoons) unsalted butter, room temperature
2/3 Cup sugar
1 Tsp vanilla extract
2 Tsp grated lime zest
1 Large egg
1/2 Cup buttermilk
2 – 2 1/2 Cups fresh strawberries
1 1/2 Tbsp lemon sugar or granulated sugar

Directions:

Preheat oven to 400. Spray or butter an 8 or 9 inch pan then dust with flour, set aside.

In a medium bowl sifter together the flour, baking powder, baking soda and salt and set aside. In a separate bowl combine the butter and sugar and beat on medium-high until light and fluffy, about 3 minutes. Add the vanilla and lemon zest and mix to combine. Add the egg and beat well.

Decrease the speed to low and add the flour mixture to the butter mixture in 3 batches, alternating with the buttermilk. Once the mixture is combined, transfer to the prepared pan. Place the strawberries evenly in the cake batter then sprinkle with the lemon sugar.

Place the cake in the oven and allow to bake until golden, about 20-25 minutes. Remove from oven and allow to cool in the pan for about 10 minutes. Remove from pan and transfer to a wire rack and allow to cool completely. Top with fresh whipped cream, additional lime zest and strawberries and serve.

Recipe source: adapted from Gourmet, June 2009 via Love and Olive Oil

Devil’s Food Cake with Chocolate Frosting

May 18, 2012 by Lynsey 3 Comments

Putting it quite simply, this cake is a chocoholic’s dream come true. Devil’s Food Cake, where have you been all my life? I’ve tried various chocolate cake/cupcake recipes and none have compared to the pure chocolate goodness that is devil’s food cake. Don’t get me wrong, they’ve all been good. I mean, they were chocolate, of course. But this cake trumps them all, if I do say so.
Warning! This cake isn’t for the faint of heart. It’s a rich, moist cake that is packed with an intense chocolate flavor. The cake alone is enough to impress. It’s honestly one of the most moist cakes I’ve ever had. The addition of coffee in this cake really helps to intensify the chocolate flavor, and really takes it to a whole new level. The cake is then topped with a rich, fluffy, buttery frosting that is out of this world. I had to excersize complete selfcontrol, because I could have eaten the whole bowl of frosting. I’m talking sitting on the couch with a spoon, frosting and cold glass of milk and let me be. But, I managed to restrain myself and frost the cake instead!

I honestly think I’ve found my “go to” chocolate cake recipe. I can’t wait to make this again. I’m literally searching for any excuse whatsoever to make this cake again. Yes, it was that good! So, if you’re anything like me and could subsist on chocolate alone, these are for you. I loved it and I know you will too!

I’m not quite sure who enjoyed it more, me or Tucker!

Devil’s Food Cake

Directions:

For the cake-
1 Cup boiling water
3/4 Cup good quality unsweetend cocoa powder
1 3/4 Cup all-purpose flour
1 1/2 Tsp baking soda
1/2 Tsp sea salt
2 Cups granulated sugar
1 1/4 Sticks (10 Tbsp) unsalted butter, room temperature
3 Eggs, room temperature
1 Tsp vanilla
3/4 Cup buttermilk
1/2 Cup strong coffee

For the frosting-
3 3/4 Cups confectioners sugar
1 Cup good quality, unsweetened cocoa powder
1 Stick (8Tbsp) unsalted butter, room temperature
1 Tsp vanilla
1/2-1 Cup heavy cream, as needed

Directions:

For the cake-

Preheat oven to 350.

Spray two 8-inch cake pans with non-stick cooking spray. Place parchment paper in the bottom of each pan then flour the pan. Set aside.

In a heat safe bowl combine the boiling water and cocoa and whisk until smooth. Set aside and allow cool completely.

Combine flour, baking soda and sea salt and sift into a medium bowl and set aside.

Place the butter in the bowl of a mixer. Turn mixer on medium and beat butter utnil creamy, about 2 minutes. Add the the sugar, cream butter and sugar together until light and fluffy; an additional 2-3 minutes. Add eggs, one at a time, beating well after each addition. Add the vanilla and beat until incorporated. Add the cooled chocolate and mix until just combined.

Reduce the mixing speed to low. Add the dry ingredients in 3 additions, alternating with the wet ingredients and ending with the dry ingredients. Mix well after each addition, stopping occassionally to scrape down the sides. Once the batter is smooth, remove bowl from the mixer. Pour equal amounts of batter into prepared pans.

Place cakes in preheated oven and bake for 35-40 minutes, until edges begin to pull away from the sides of the pan and the middle is set. Once completely baked, remove from oven and allow to cool in pans for about 15 minutes. Remove cakes from pans and transfer to wire cooling racks and allow to cool completely.

For the frosting-

In a bowl of an electric mixer, sift together the confectioners sugar and cocoa powder. Add the butter to the mixture, turn mixer on low and mix until crumbly. Add vanilla and beat until incorporated. Gradually beat in the heavy cream, adding just enough to make the frosting a spreadable consistency.

To assemble-

Place a tablespoon of frosting in the center of the serving platter or cake board then place 1 cake layer on the prepared platter or board. Place a generous amount of frosting on the top of the cake layer, about 1/2 cup, and spread evenly across the top of the cake. Place the second layer, top side down, on top of the frosted cake. Spread the remaining frosting over the top and sides of the cake.

Recipe source: adapted from Williams-Sonoma

Blueberry Grilled Cheese

April 27, 2012 by Lynsey 3 Comments

April is national grilled cheese month! How awesome is that? A whole month that is strictly dedicated the amazing sandwich we all know and love, the grilled cheese. Not that I ever need a reason to indulge in a grilled cheese sandwich, but it’s always nice to have an excuse every now and then. Right? Right! Now, you didn’t think I would let the month of ~~grilled cheeses~~ April pass by without sharing some type fabulous grilled cheese recipe, did you? Of course not!

Again, not that I have to have a reason to indulge in foods, but it’s always nice to have an excuse and food holidays present that perfect opportunity to get in the kitchen and bake, broil, fry, saute or grill some wonderfully delicious food. I mean, it would be an insult not to acknowledge a particular food during it’s special day or month. We are going to end this week with a bang…and on a sweet note. Yes, a sweet note. A dessert grilled cheese!

In February we went to visit my brother-in-law and sister-in-law. They had mentioned something about a restaurant that offered a menu full of grilled cheeses. Yes, such a place does exist and we went there! You know me, I love my ooey gooey, cheesy goodness; and trust me, my meal was delicious. But as much as I like my savory, I LOVE my sweets. When I opened the menu I saw a picture of a dessert grilled cheese; a rich yet light and sweet blueberry-mascarpone filling sandwiched between two layers of pound cake, grilled to perfection then dusted with powdered sugar and drizzled with honey. I knew I HAD to have this. I NEEDED this. So I got it. Not only did it meet my expectations; it succeeded them. The outside of the bread is slightly crunchy and toasted, while the inner layer of bread is soft, moist and fluffy. The filling is sweet, but not overly sweet, and light and the fresh, sweet blueberries scattered throughout add a natural sweetness that compliments the filling perfectly. The light dusting of powdered sugar lends another layer of sweetness, and the drizzle of honey pulls everything together, making this dessert perfect. It’s sweet and indulgent, but surprisingly light.

I thoroughly enjoyed the original blueberry grilled cheese I had at the restaurant, but I knew my enjoyment would be shortlived since we don’t have one of these fabulous restaurants in our town. So what does every foodie do to ensure they are able to enjoy an appetizer, meal or dessert anytime they want? Why take notes and re-create the dish, of course. That’s exactly what I did with this dessert grilled cheese and I have to admit, I think my version is just as good as the original! Now go ahead, go make you a meal full of grilled cheese goodness; being sure to end with this sandwich, of course!

Blueberry Grilled Cheese

Ingredients:

4 Thick slices pound cake, homemade or storebought
1/4 Cup blueberries
2 Tbsp unsalted butter, room temperature
1/4 Cup mascarpone cheese
3 Oz cream cheese
1/2 Tbsp milk
4 1/2 Tbsp powdered sugar, plus more for topping
Honey, for drizzling

Directions:

Place mascarpone cheese and cream cheese in a medium bowl, using an electric mixer on medium beat the ingredients until light and fluffy, about 2-3 minutes. Add the powdered sugar and continue beating until incorporated. Then add milk and beat until combined. Mixture should be light and fluffy, spreadable but not runny. If the mixture is too thin add more powdered sugar, 1/2 tablespoon at a time, if it’s too thick gradually add more milk until desired consistency is achieved. Place in refrigerator and allow to chill.

Meanwhile, place a large skillet over low heat. Spread butter on one side of each slice of pound cake. Place cake, butter side down, on the hot pan and toast until until golden and slightly crispy. Remove from pan, place 2 pieces of bread ,toasted side down, and then place desired amount of filling on the bread. Sprinkle 1/8 cup blueberries onto the filling. Top each sandwich with remaining toasted bread, dust with powdered sugar and drizzle with honey.

Recipe source: inspired by Hammontrees

Cold Oven Pound Cake

April 3, 2012 by Lynsey 3 Comments

In my opinion, this is the quentessential of all pound cakes. I have grown up eating this pound cake and I absolutely love it. I’ve had a lot of other pound cakes through the years that were delicious, but every time I hear the word pound cake my mind automatically goes to this particular recipe. This has to be my favorite, and dare I say the best pound cake I’ve ever had!

There aren’t any off the wall ingredients in the recipe, honestly every ingredient in the particular recipe is probably a staple in your pantry, I know it is in mine. The flavors, and ingredients, are simple but the flavor is incredible. This pound cake is so smooth, light and fluffy, and the bottom of the cake develops a slightly crispy layer through the baking process that is incredible, and also add a little bit of texture as well. The lemon juice adds the slightest amount of tartness, but the tartness is quickly cut by the butter and the butter flavor really steals the show…as it should with whopping 3 sticks of butter! Hello, Paula Deen! The combination of sugar as well as brown sugar make for a winning combination, and makes the cake just that much more fabulous. Probably the biggest difference between this particular recipe and others is it starts out in a cold, non pre-heated oven. This is a big and necassary difference, this cake cannot go into a warm oven. I don’t know why, but it just doesn’t turn out properly if it goes into a warm oven, so be sure not to preheat the oven (it’s hard…and a habit…I know)!

This cake is delicious enough to be enjoyed on it’s own, with no toppings. However, if you are feeling the need to dress things up a bit then keep the flavors simple. Top with few fresh strawberries and a dab of fresh whipped cream. Although I have yet to try it, this fruit puree from Kelsey’s blog sounds incredible and would perfectly compliment the flavors of this dessert. However you decide to serve and enjoy this pound cake is up to you, just make sure you try it soon, you won’t be disappointed!

Cold Oven Pound Cake

Ingredients:

1 1/2 Cups (3 sticks) unsalted butter, room temperature
5 Eggs, room temperature
1 Cup milk
1 Tsp coconut extract
1 Tsp rum extract
1 Tsp lemon juice
1 Tsp vanilla
1 1/2 Cups brown sugar
1 1/2 Cups granulated sugar
3 Cups flour
1/2 Tsp salt
1/2 Tsp baking powder

Directions:

Spray bundt pan with non-stick cooking spray then coat with flour. Set aside.

Place eggs in a small bowl, lightly beat and set aside. In a medium bowl, sift the flour, salt and baking powder and set aside.

Place butter in a mixing bowl and beat on medium for 1 minute. Add the brown sugar and granulated sugar and beat on medium-high until light and fluffy, about 5 minutes. Add the coconut extract, rum extract, vanilla and lemon juice and mix to incorporate. Alternating between the milk and dry ingredients, gradually add the ingredients mixing well after each addition, beginning with the wet and ending with the dry.

Evenly pour the batter in the prepared pan and place in oven, turn oven on 325. Bake for 50-75 minutes, until cake is just set and golden brown and toothpick inserted comes out clean. Do NOT overbake. Remove from oven, allow to cool in pan for 5-10 minutes then transfer to cooling rack and allow to cool completely. Store in airtight container.

Recipe source: a former co-worker of my mom’s

Toasted Coconut Cake with Walnuts and Cranberries

February 8, 2012 by Lynsey Leave a Comment

Craberries. Walntus. Toasted coconut. Are you excited yet? I am! If these three foods alone don’t excite then maybe these three foods combined with cake and buttercream frosting will! I must say, I am pretty sure this is one of my favorite cakes to date. I’m an avid cranberry lover. If that isn’t evident then just take a look around and you’ll find an aray of recipes that include cranberries. From sweet to savory, I’m not picky, if it has cranberries you can count me in!

So enough about my fascination with cranberries, lets talk about this delicious cake! I love this cake for many reasons. Of course I love it because it’s sweet. It’s cake. It’s dessert. What’s not to love? The cake is so light, airy and fluffy but full of so much flavor. I love cakes like this because you don’t feel completely loaded down after you enjoy a dessert. On top of this light and subtly sweet cake there’s the frosting that is lightly flavored by coconut. This frosting is sweet but not overly rich. I’m telling you, this is one of the best cakes I’ve had the pleasure of making. The lightness of the cake, tart cranberries, walnuts, toasted coconut, and the fluffy sweet frosting are delicious. It truly was love at first bite! Another reason I love this cake is the exposed sides. I love how you can see the frosting, cranberries and walnuts between each layer. I think it gives it a rustic look but it looks so elegant at the same time. I honestly could go on and on about how much I love this cake, but I won’t keep you anymore beacuse you really should get in the kitchen and try this for yourself!

Toasted Coconut Cake with Walnuts and Cranberries

Ingredients:

For the cake-
2 2/3 Cups all-purpose flour
2 1/4 Tsp baking powder
1/4 Tsp baking soda
1/4 Tsp salt
3/4 Cup unsalted butter, room temperature
1 1/3 Cup sugar
6 Large egg whites
1 1/2 Tsp vanilla
1/2 Tsp coconut extract
3/4 Cup buttermilk

For the filling and topping-
2 Cups cranberry juice
1 1/2 Cups dried cranberries
1 Cup walnuts, chopped and toasted
1/4 Cup sweetened shredded coconut, lightly toasted
1/4 Cup unsweetened shredded coconut, lightly toasted
3/4 Cup unsalted butter, room temperature
1/3 Cup unsweetened coconut milk*
2 Pounds powdered sugar
1 Tsp coconut extract

*Can be found on the Asian food isle.

Directions:

Place a rack in the center of the oven. Preheat oven to 350. Grease and flour three 9-inch cake pans, set aside.

Place cranberry juice in a medium saucepan and bring to a boil. Add the dried cranberries and allow the juice to return to a boil. Reduce heat and allow to simmer for 1 minute. Remove from heat, cover and let stand for at least 20 minutes. Drain any excess juice.

For the cake-
In a medium bowl sift together the flour, baking powder, baking soda and salt and set aside. Combine the butter and sugar in a large mixing bowl and beat on medium until light and fluffy, about 3-4 minutes. Reduce the speed to low and slowly add the egg whites, vanilla, and coconut extract and mix until incorporated. Alternating between wet and dry, add the flour mixture and buttermilk in three additions, ending with the buttermilk addition. Evenly divide the batter among the three prepared pans.

Place the cake in the oven. Allow to bake for 18-20 minutes, utnil wooden pick inserted comes out clean. Remove pans from oven and allow to cool in the pan for 10 minutes. Remove the cakes from the pans and place on a wire rack and allow to cool completely.

For the frosting-
Place the butter in the bowl of a mixer and beat on medium speed until light and creamy. Slowly add 2 cups of powdered sugar, beating well to incorporate. Slowly add the coconut milk and extract until combined. Gradually add the rest of the powdered sugar until fluffy. (Beat in milk, 1 teaspoon at a time, if frosting appears to be too stiff or dry)

To assemble-
Place one cake layer on a cake plate. Spread 1/3 of the frosting over the cake layer and sprinkle with 1/2 of the cranberries and 1/3 of the walnuts. Place the second layer of cake on the cranberry filling and repeat the frosting process. Place the third cake layer on the cake and top with the remaining frosting, walnuts and coconut.

Recipe source: Better Homes and Gardens, November 2011

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