SHORT CUT APPLE PIE CUPCAKES

 

SHORT CUT APPLE PIE CUPCAKES

yields 24 cupcakes PREP 15 minutes COOK 15 minutes TOTAL 30 minutes

A fun and easy apple pie cupcake recipe made with a spicy cinnamon roll dough, spicy apples and a sweet crumble topping. Is there anything better than the sweet smell of an apple pie baking? I think not.

APPLE FILLING
6 tablespoons unsalted butter
6 large Granny Smith apples, peeled, cored and diced in to 1/4-inch cubes
6 tablespoons brown sugar
2 teaspoons QUALITY ground cinnamon (I use red ape)
3/4 teaspoon FRESH ground nutmeg
SCANT 1 teaspoon salt
Juice from LARGE lemon

• Melt butter in a large skillet over medium-high heat.
• Add the diced apples and cook 5 minutes or so, tossing occasionally, until they start to soften.
• Stir in brown sugar, cinnamon, nutmeg and the salt.
• Cook 5 more minutes, or until tender.
• Stir in lemon juice.
• Set aside.

CRUMBLE
6 tablespoons unsalted butter
3/4 cup WONDRA
3/4 cup dark brown sugar
1/4 teaspoon QUALITY cinnamon
1 teaspoon FRESH grated nutmeg
3/4 cup chopped walnuts

• Add the flour, brown sugar, cinnamon, nutmeg and walnuts to a medium bowl.
• Grate the butter with a cheese grater over the bowl.
• With a pastry cutter work the butter in until crumbly.
• Set aside.

CUPCAKES & ASSEMBLY
3 cans (8 count) refrigerated cinnamon roll dough (store bought or home made is up to you!)

• Heat oven to 400°.
• LIGHTLY spray muffin tins with cooking spray.
• Separate cinnamon roll dough into 24 rolls.
• Flatten each into 4-inch round then place into each muffin cup so it comes up the sides evenly.
• Divide the cooled apple filling mixture evenly into muffin cups.
• Top with the crumble topping.

• Bake the cupcakes 15 minutes or until bubbly and tops are light brown.
• Cool in the pan 5 minutes then transfer to a cooking rack.

TOPPING – your choice – store bought or home made is up to you!
Whipped cream
Ice cream
Caramel sauce drizzle

• Serve the cupcakes with topping of choice.

ZEBRA CAKE

While this recipe didn’t turn out exactly as planned, the flavor was amazing so we will be trying again for a better stripe and a better picture. 😀

ZEBRA CAKE

VANILLA LAYER
2 ¾ cups cake flour
2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter softened to room temperature
⅔ cup avocado oil
¾ cup whole milk, room temperature
½ cup sour cream
1 tablespoon clear vanilla extract
6 LARGE or EXTRA LARGE egg whites, room temperature

• In a stand mixer sift together flour, sugar, baking powder, and salt until thoroughly combined.
• Turn your mixer to low speed and add butter, one tablespoon at a time, not adding the next tablespoon until the first is completely incorporated. When you’re finished, the mixture should resemble coarse sandy crumbs.
• Add oil and stir until combined.
• In a measuring cup, whisk together milk, sour cream, and vanilla extract and stir into batter until thoroughly incorporated.
• In a separate clean, dry, chilled and grease-free bowl use clean beaters to beat egg whites to stiff peaks.
• Use a spatula to gently fold egg whites into batter – DO NOT OVER MIX, but make sure there are no lumps of egg white remaining either.
• Portion 3 cups of batter into a separate bowl. You’ll be left with 5 cups in the first bowl that will be used to make into the chocolate batter.

CHOCOLATE LAYER
scant ¼ cup dark cocoa powder
2 tablespoons boiling water
2 tablespoons sour cream
2 tablespoons granulated sugar

• In a large measuring cup, stir together hot water and cocoa powder – it will be thick!
• Add sour cream and sugar, whisking until well combined.
• Stir into the smaller bowl of batter and use a spatula to carefully stir together until completely combined
  

BAKING ASSEMBLY

• Preheat your oven to 350°.
• Prepare two 8 inch round cake pans AT LEAST 2” deep by lining each of the bottoms with a round of parchment paper and generously spraying the sides with baking spray.
• Dollop approximately ⅓ cup of white batter into the center of each of your prepared cake pans.
• Using a clean scoop, scoop just shy of ⅓ cup of chocolate batter and drop that directly onto the center of the white batter.
• Repeat, alternating batter flavors, until you have used all of the batter.
• Take a reasonable amount of care so that your white batter doesn’t touch another ring of white batter nor does a ring of chocolate overlap with any of the other chocolate batter, this will keep your stripes looking like stripes and not like marbled swirls.
• Carefully transfer pans to oven and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
• Allow to cool in pans for 15 minutes then run a knife around the edges of the cake to loosen from the sides (if needed) and carefully invert onto a cooling rack to cool completely.
• If needed, carefully level the cakes with a sharp serrated knife once completely cooled.
• Decorate.

NOTES:

• THIRD STRIPE If you would like a 3rd color stripe make a half batch of the vanilla cake and add food coloring accordingly. You’ll also need to use 9 inch pans. If making it a red strip I use a half portion of my red velvet cake recipe.
• CAKE FLOUR I recommend cake flour for two reasons with this cake: 1) it has a lighter texture and when you use all-purpose flour the cake ends up a bit heavier and tends to sink in on itself a little bit. 2) it produces a finer crumb, which makes the stripes even bolder and more defined.
• VANILLA EXTRACT you may substitute regular vanilla extract, but clear extract helps to keep the cake batter pure white.
• COCOA POWDER I use “special dark” cocoa powder because it makes the zebra stripes darker and closer to black, but you may substitute natural cocoa powder.

RED VELVET CAKE
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon QUALITY cocoa powder
1 1/2 cups avocado oil
1 cup buttermilk, room temperature
2 LARGE eggs, at room temperature
2 tablespoons QUALITY red food coloring
1 teaspoon white distilled vinegar
1 teaspoon PURE vanilla extract

• Preheat the oven to 350°.
• Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
• In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
• In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
• Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
• Divide the cake batter evenly among the prepared cake pans.
• Place the pans in the oven evenly spaced apart.
• Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
• Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans.
• Invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

FINAL ASSEMBLY

• Place 1st layer, rounded-side down, in the middle of a rotating cake stand.
• Using a palette knife or offset spatula spread 1/4 to 1/2 inch layer of the frosting over the top of the cake.
• Carefully set second layer on top, rounded-side down, and repeat.

SWISS MERINGUE BUTTERCREAM (not as sweet as an American buttercream)
Yield: 5 cups

Swiss Meringue Buttercream is not as sweet as American buttercream which makes it PURE perfection in my book because it’s the ideal balance of sweet AND creamy, without being as sugary as American buttercream, but still as thick and pipe-able.

6 LARGE FRESH egg whites (approximately 230g)
2 cups (400g) granulated sugar
1 and 1/2 cups (3 sticks; 350g) unsalted butter, cut into tablespoon sized pieces and softened but still cool *see note*
2 teaspoons PURE vanilla extract
1/8 teaspoon salt

• Separate the eggs one at a time into a small bowl before placing them in a heat proof bowl.
• Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water.
• Whisk the egg whites and sugar together 4-5 minutes until sugar is COMPLETELY dissolved and the mixture has thinned out. (The mixture will be thick and tacky at first and then thin out and be frothy white on top.) To test that it’s ready, use your finger. Lightly and quickly dip your finger into the mixture (BE CAREFUL it will be very hot) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. OR use an instant read thermometer – the temperature should read 160°F (71°C).
• Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment while it’s still warm.
• Beat on medium high speed 10-15 minutes until stiff glossy peaks form and the meringue is no longer warm to the touch. This will take a few minutes more on particularly humid days. MOISTURE IN THE MAKES A DIFFERENCE. If it’s still not reaching stiff peaks, stop the mixer, place the uncovered bowl in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form and the mixture has cooled to room temperature. You can put it in the refrigerator for a couple minutes if needed. If it’s too warm, the butter will melt instead of blend.
• Switch to the paddle attachment.
• On medium-high speed, add the butter 1 tablespoon at a time. Wait for the butter to fully mix in before adding the next tablespoon.
• Add the vanilla, salt and flavor if using beating 30 seconds until completely incorporated. It should be thick, creamy and silky smooth.

NOTES

TROUBLESHOOTING TOO THICK  If the meringue has separated, curdled, or is too thick at any point after you mix in all of the butter, place the mixture in your heat-proof bowl back over a pot of 2 inches of simmering water – DO NOT STIR. Let the edges of the meringue warm up 1-2 minutes and become liquid while the center of the meringue is still be solid. Remove from heat and return to the mixer. Beat meringue on low speed for 30 seconds, then switch to medium-high speed and beat until smooth, about 2 minutes.

TROUBLESHOOTING TOO THIN If the meringue becomes too thin after you add the butter, place the entire bowl in the refrigerator for no more than 20 minutes at a time (any longer will make the butter solid) to cool down. Return it to the mixer and beat on medium-high speed until thickened.  If it’s still soupy, place back in the refrigerator again before re-whipping again.

EGG WHITES For best success use FRESH eggs. FUN FACT – eggs separate much easier when they’re cold. Be sure and separate the egg whites one at a time into a small bowl and then place the egg white into a large heat-proof mixing bowl, double boiler or the metal mixing bowl from your stand mixer before separating the next. This way, if a yolk breaks in one of them, you don’t waste the whole batch.

BUTTER This buttercream will become liquid-y (too thin) if the butter is too warm. Make sure you’re using butter that is slightly cooler than proper room temperature butter. Remove butter from the refrigerator and set it out for just 30-40 minutes before you need to add it to the meringue.

FLAVORS adding flavors can be tricky. Substituting extracts for the vanilla is one of the most fool proof ways.  Or even a teaspoon of espresso powder or frozen fruit powder. Taste, then add a touch more if desired. For potent extracts, like peppermint or almond use just 1/2 teaspoon. For chocolate, beat 8 ounces of PURE (like Baker’s OR Ghiradelli) melted and slightly cooled chocolate of choice into the buttercream at the same time you add the vanilla and salt.

COLORS If you are coloring use gel food coloring so it does not add any liquid.

HALVING OR DOUBLING If you halve the recipe the time to reach stiff peaks and cook time will be less. I DO NOT recommend doubling this recipe. If you need a double recipe make it in separate batches so you don’t overcrowd the bowls.

OR

CREAM CHEESE FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
juice of 1 LARGE lemon
2 teaspoons PURE vanilla extract
3-4 cups powdered sugar

• In a medium bowl beat cream cheese and butter until smooth.
• Add lemon juice and vanilla. Beat until blended.
• Add powdered sugar gradually until well blended and smooth and you reach desired consistency.
• Ice first layer and then add 2nd cake top and ice again including sides of cake.
• Refrigerate 1 hour to set icing before serving.

CINNAMON BUN CUPCAKES

  

CINNAMON BUN CUPCAKES
CUPCAKES
1 1/4 cup all-purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon cinnamon
2 LARGE eggs
1/2 cup canola oil
3/4 cup sugar
2 teaspoons PURE vanilla extract
1/2 cup sour cream

• Pre-heat oven to 350°.
• Line cupcake tins with papers.
• Sift flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
• Whisk eggs for about 1 minute. They will become frothy and lightened in color.
• Add oil and whisk again until combined.
• Add sugar and whisk for about 1 minute.
• Add vanilla extract.
• Add sour cream to the batter, whisking until combined
• Now add the sifted dry ingredients to the bowl and whisk gently. Whisk batter until JUST until combined. DO NOT OVERMIX!

CINNAMON SWIRL
1 1/2 tablespoons ground cinnamon
2 tablespoons brown sugar
2 tablespoons white sugar

• Make the Cinnamon Swirl: mix 1 1/2 tablespoons of ground cinnamon with 2 tablespoons of brown sugar and 2 tablespoons of white sugar. Set aside.

ASSEMBLY

• Now start by pouring about 1 heaping tablespoon of the batter on the bottom of each cupcake tin.
• Sprinkle with 1/2 teaspoon of the Cinnamon Swirl mixture.
• Top with another heaping tablespoon of batter.
• Now, sprinkle another 1/2 teaspoon of Cinnamon Swirl mixture over batter.
• Top with another heaping tablespoon of batter.
• Using a toothpick, swirl the batter a few times to create a swirl effect.
• Top already swirled cupcakes with one final 1/2 teaspoon of the Cinnamon Swirl mixture.
• Bake for 10-12 minutes, checking halfway to rotate pans.
• Remove from the oven once cupcakes are lightly golden brown and puffed.
• Cool 10 minutes.

GLAZE
+/- 1 cup powdered sugar sifted
+/- 2 tablespoons milk

• Mix powdered sugar and milk together.

NOTES: There are many factors that will affect your glaze consistency. The brand of sugar you use, whether you use a scale or a measuring cup… If your glaze is too thin and runny, add more sifted powdered sugar and test for consistency again. If the glaze is too thick and not spreading, add a very, very small amount (1 teaspoon) of milk at a time, until you achieve your desired consistency.

GRAN'S APPLE CAKE

Today would have been my dad’s birthday. In his honor I bake a cake each year. This year I chose this yummy apple cake because this is the perfect season for a spiced apple and sweet glazed simple apple cake that fits like your favorite sweater or boots. It also makes the perfect dessert for any fall gathering, church supper or just plain old comfort food for brunch that is sure to bring a smile to everyone’s face. A little spicy and a little sweet, but seriously comforting each and every bite.

GRAN’S APPLE CAKE

CAKE
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 teaspoons apple pie spice
1 1/2 cups avocado oil
2 cups sugar
3 LARGE eggs, room temperature
2 teaspoons PURE vanilla extract
1 teaspoon FRESH lemon juice
3 medium apples, peeled and thinly sliced
1 cup chopped toasted walnuts
1/2 cup shredded coconut, (optional)
1 cup golden raisins
1/4 cup rum

• Preheat oven to 300°.
• In a small bowl pour rum over raisin and set aside.
• Spray bottom of a 10 inch spring form pan with non-stick cooking spray. I like my square shaped spring form pan.
• Whisk together flour, baking soda, salt and apple pie spice. Set aside.
• In a large bowl, beat oil, sugar and eggs until pale and slightly thick, about 2 minutes.
• Beat in vanilla and lemon juice.
• Add dry ingredients; stirring just until moistened.
• Drain raisins well.
• Fold in apples, raisins, walnuts and coconut if using (batter will be thick).
• Transfer to prepared pan.
• Bake until a toothpick inserted in center comes out clean, 55- 60 minutes.
• Cool cake in pan on rack.

GLAZE
1 cup powdered sugar
2 tablespoons FRESH lemon juice

• Whisk together the powdered sugar and lemon juice until well blended and smooth.
• Drizzle over cake.
• ENJOY!

NOTE: Japanese pears or crisp red pears work really nice in this cake also.

STRAWBERRY CAKE

I needed a birthday cake for a friend's birthday today. SHHHH!!!! it's a secret for tomorrow. Not a BIG party or anything, but just a little surprise. She manages a sports bar and we've arranged for a dozen or so friends to pop in for a little get together. In case you hadn't guessed, her favorite fruit is strawberry which makes for a very pretty cake.

I found this adorable little pedestal for part of her present. It'll work for her small personal cake or for a soap holder or ???? whatever she chooses. We ate this cake. What? It had to be taste tested. I baked her a fresh one as well as the same recipe as a sheet cake for easy cutting with the group.

STRAWBERRY CAKE
2 cups white sugar
1 small package (3 ounce) strawberry gelatin
1 cup butter, softened
3 JUMBO eggs
2 ¾ cup cake flour
2 ½ teaspoons baking powder
1 cup WHOLE milk
1 tablespoon PURE vanilla extract
½ cup strawberry puree (use FRESH or unsweetened frozen strawberries that have been thawed and drained of excess moisture)

• Preheat oven to 350°.
• Spray three 9 inch round cake pans with baking spray. (I got creative with this one because it was for a birthday present fitting on a specific size pedestal)
• In a large mixing bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy.
• Beat in eggs one at a time, mixing well after each egg.
• Add puree and vanilla, blending well.
• Combine flour and baking powder.
• Add the flour and milk alternately to the batter beginning with flour and ending with flour.
• Pour into prepared pans.
• Bounce pans to remove air bubbles.
• Bake for 20 minutes or until a toothpick inserted into the center of the cake comes out clean. DO NOT OVER BAKE!!
  
• Cook pans on a wire cooling rack for 8-10 minutes.
• Turn cake out onto a cooling rack and allow to cool completely before icing.

STRAWBERRY ICING
½ cup butter, softened
¼ cup strawberry puree
3 1/4-3 1/2 cups powdered sugar

• Using an electric mixer, cream all ingredients together until smooth. 
• Frost, cover and chill until serving.

NOTE: Change the flavor by changing the gelatin and fruit. Peach and cherry work really well.

BLACK FOREST DUMP CAKE

 

There’s an original version of this cake from the 1980’s, but there are ever so many possibilities to build on the flavors and make your own version! BLACK FOREST is one of my ALL time favorite versions. The other is the CARAMEL APPLE PECAN. 😀 That recipe will be coming up soon. 😀

BLACK FOREST DUMP CAKE
1 LARGE can crushed pineapple, drained, but save the juice!
21 ounce can COMSTOCK country cherry pie filling
1 box MOIST devil’s food cake mix
1/2 cup sweetened coconut
1/3-1/2 cup crushed pecans
1/2 cup butter, melted

• Preheat oven to 350°.
• Lightly spray 9×13 cake pan with non-stick spray.
• Pour crushed pineapple into pan.
• Pour cherry pie filling into pan. You can stir to mix them up a bit, but it is not necessary. Let your OCD decide 😀
• Evenly sprinkle dry cake mix over the pineapple cherry mixture and press down lightly.
• Whisk together the pineapple juice and the melted butter.
• Pour butter mixture over dry cake mix evenly making sure to cover all the dry cake mix.
• Sprinkle with coconut and pecans.
• Bake 35-40 minutes.
• Cool slightly.
• Top with whipped cream if desired

NOTE: If you still have dry cake mix showing, use a sheet of wax paper over the top of the cake and lightly press coconut and pecans into cake mix and butter. You can use a fork instead of the wax paper, but it takes a bit longer and then you have to lick the fork at the end. 😀

PINEAPPLE UPSIDE DOWN CAKE with PINK PEPPERCORN CARAMEL

 

PINEAPPLE UPSIDE DOWN CAKE with PINK PEPPERCORN CARAMEL adapted from Alex Guarnaschelli

CAKE
8 tablespoons unsalted butter, softened
1 large pineapple, skinned, cored and cut into eight or nine 3/4-inch-thick slices  OR 1 LARGE can of pineapple slices or crushed works too
3/4 cup dark brown sugar 
1/2 cup WHOLE buttermilk  (do NOT use light or reduced fat)
1 teaspoon PURE vanilla extract
2 LARGE eggs, lightly beaten 
1 cup all-purpose flour 
3/4 cup granulated sugar 
1 teaspoon kosher salt 
3/4 teaspoon baking powder 
1/4 teaspoon baking soda
Maraschino cherries 

• Preheat the oven to 350°.
• Heat a cast iron 9-inch skillet over medium heat and melt 2 tablespoons butter.
• Add the slices of pineapple in a single layer and sprinkle the brown sugar over the fruit.
• Add a maraschino cherry in the center of each pineapple ring.
• Cook until the pineapple browns slightly, 2 to 3 minutes. Flip the pineapple slices. Turn off the heat and keep warm.
• Whisk together the buttermilk, vanilla, eggs and the remaining 6 tablespoons butter in a medium bowl until smooth.
• Use a rubber spatula to stir in the flour, granulated sugar, salt, baking powder and baking soda until completely smooth. (The batter will be fairly stiff)
• Pour the batter over the pineapple.
• Transfer the skillet to the center of the oven and bake until a toothpick inserted in the center of the cake emerges clean, 40 to 45 minutes.
• Cool for about 10 minutes before carefully inverting onto a serving platter. Cooling any longer may make cake stick. If you cool too much, quickly heat the bottom of the skillet before inverting.

CARAMEL
1 cup granulated sugar
2 tablespoons light corn syrup 
Juice from 1 LARGE lime 
1/4 cup COLD water
2 teaspoons (pink) peppercorns 

• Combine the granulated sugar, corn syrup, lime juice and 1/4 cup cold water in a medium stainless saucepan.
• Stir in the pink peppercorns and bring to a gentle simmer, cooking until the sugar is dissolved, and then cooking 10 minutes more.
• Pour through sieve to remove large pepper pieces.
• Set aside to cool slightly.
• After cake is inverted pour the caramel over the cake.

BLUEBERRY LIME NO BAKE CHEESECAKE

 

BLUEBERRY LIME NO BAKE CHEESECAKE
CRUST
1 3/4 cups graham cracker crumbs
1/2 teaspoon ground ginger
1/4 cup packed brown sugar
1/3 cup unsalted butter, melted

• Stir together the graham crackers, ginger and brown sugar.
• Add the melted buttered mix until well blended.
• Press the crumbs firmly into bottom of a 9 inch springform pan.
• Place in refrigerator while you prepare the sauce and cheesecake.

SAUCE
1 1/2 cups WILD blueberries
1/8 cup sugar
1 tablespoon water

• Stir together the blueberries, sugar and water in a medium saucepan.
• Cook over 5 medium heat 5 minutes until berries break down.
• Use an immersion blender to blend well.
• Pour entire mixture through a sieve into a clean sauce pan.
• Cook a few minutes on medium heat until mixture thickens slightly.
• Cool in refrigerator also while preparing cheesecake.

CHEESECAKE
3/4 cup heavy whipping cream
2-8 ounce cream cheese, softened at room temperature
1/3 cup sugar
1 tablespoon lime zest
2 tablespoons powdered sugar
1 teaspoon PURE vanilla
2 teaspoons FRESH, FINELY grated ginger

• Whip whipping cream 2-3 minutes in the bowl of a stand mixer bowl until stiff peaks form.
• Transfer whipped cream to a clean bowl and refrigerate.
• Add cream cheese and sugar to stand mixer bowl.
• Mix on medium 2-3 minutes until creamy and smooth.
• Add line zest, powdered sugar, vanilla and fresh ginger, mixing 1-2 minutes until fully incorporated.
• GENTLY (so as not to deflate the whipped cream) fold in one third of the whipped cream with a spatula to lighten the cream cheese.
• GENTLY fold in remaining whipped cream until ALMOST fully incorporated.
• Pour over chilled crust and smooth out evenly.
• Drop several spoonfuls of blueberry sauce over cheesecake.
• Using a thin knife or wooden skewer, swirl sauce into cheesecake.
• Chill at least 2 hours before serving.

LIME WHIPPED CREAM
1 cup heavy whipping cream
2 teaspoons lime zest
1 teaspoon powdered sugar

• Whip the whipping cream on high 3 minutes until stiff peaks form.
• Add the lime zest and powdered sugar, whipping until incorporated.
• Serve the cheesecake with a dollop of whipped cream and a drizzle of blueberry sauce.

NOTE:

• Using a copper mixing bowl and beaters that have been chilled in the freezer make a for quicker whipping and fluffier whipped cream.
• Blackberries substitute really well also.

P# ~ PISTACHIO PLUM PLATZ

Anyone remember the old nightclub on the show Charmed? That is what inspired me to name this wonderful German Platz aka coffee cake.

P3 ~ PISTACHIO PLUM PLATZ
CAKE
2 1/2 cups all purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup unsalted butter,SOFTENED
2 LARGE eggs, lightly beaten
1/2 cup WHOLE milk
1 teaspoon PURE vanilla
3 LARGE black plums, sliced

• Preheat oven to 350°.
• Spray shallow baking dish(es) with non-stick cooking spray.
• Whisk together the flour, sugar, baking powder and salt.
• Add the softened butter with a pastry cutter or using gloved hands (my preference) until mixture is like coarse crumbs.
• Stream in eggs, milk and vanilla until well combined. Be sure to scrape down sides with a spatula to incorporate all the dry mixture. Mixture will be thicker and possibly lumpy JUST like it should be 😀
• Pour batter into prepared pan and smooth out evenly.
• Place plums slightly overlapped on top of batter. Set aside and make crumb topping.

CRUMB TOPPING
1/2 cup unsalted butter, softened
1 cup brown sugar
1/2 cup flour
1/4 teaspoon baking powder
3/4 cup crushed roasted with salt pistachios

• Mix all together using your hands again until it resembles coarse crumbs.
• Distribute topping evenly over top of plums.
• Bake 35-40 minutes or until fruit is soft and cake is cooked through.

NOTES: Other fruits that substitute well are peaches, cherries or nectarines .

CHOCOLATE BUTTERMILK CAKE

I’ve always called this Aunt Sharon’s Chocolate Buttermilk cake because I got the recipe from her when I was a teenager, but I have been making it from scratch with my own flourish (specialty quality ingredients as in the homemade rum vanilla, cocoa and cinnamon) for more years than I care to admit, so is it hers or is it mine now? I have tried other recipes over the years, always looking for that new PERFECT recipe, but ALWAYS come back to this one because it just works EVERY time!

CHOCOLATE BUTTERMILK CAKE

CAKE
2 cups KING ARTHUR all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup QUALITY buttermilk
1 teaspoon baking soda
1 teaspoon PURE vanilla extract
2 LARGE eggs
2 sticks butter, room temperature
4 heaping tablespoons QUALITY cocoa powder
1/2 teaspoon QUALITY cinnamon
1 cup boiling water

• Preheat the oven to 350°.
• If you are going to cut and layer this cake prepare the jelly roll pan with parchment paper and non-stick cooking spray, otherwise leave it un-greased.
• In a large bowl, sift together the flour, sugar and salt. Set aside.
• In another bowl, stir together the buttermilk, baking soda, vanilla and eggs. Set aside.
• In a medium saucepan, melt the butter and add the cocoa.
• Whisk together to combine.
• Pour the boiling water in the pan and allow it to bubble a bit, then turn off the heat.
• Pour the chocolate mixture into the flour mixture stirring together for a minute to cool the chocolate.
• Pour in the egg mixture, stirring together until smooth, then pour into a jelly roll pan (rimmed baking sheet) and bake for 20 minutes.

CHOCOLATE FROSTING for sheet cake
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
4 heaping tablespoons cocoa powder
1/2 teaspoon QUALITY cinnamon
6 tablespoons WHOLE milk
1 teaspoon PURE vanilla extract
3 1/2 cups (1 pound bag) powdered sugar

• Melt the butter in a saucepan over medium-low heat.
• Add the cocoa powder and stir until smooth.
• Add the milk, vanilla and powdered sugar, stirring together.
• Immediately after removing the cake from the oven, pour the warm icing over the top. You’ll want to avoid doing much spreading, so try to distribute it evenly as you pour.

CHOCOLATE BUTTERCREAM for layer cake
1 pound butter, softened
7 cups (2-1 pound bags) powdered sugar
4 heaping tablespoons QUALITY cocoa powder
4 heaping tablespoons cocoa powder
1/2 teaspoon QUALITY cinnamon
1 teaspoon PURE vanilla extract
1 tablespoon WHOLE milk

• Cream butter.
• Sift together the cocoa, cinnamon and powdered sugar into the creamed butter and blend well.
• Add vanilla, blending well. If too stiff add 1 tablespoon WHOLE milk to thin.

APPLE SLAB PIE – 3 WAYS – APPLE CARAMEL, APPLE CHEDDAR & APPLE STREUSEL

I’ve been working on this post since last July when I promised to find my slab pie recipes for my nieces.  Katie and Lulu I am so sorry this took so long – I sure hope you enjoy them!  I hope having all 3 versions together inspires you to make your own.

Today I made “half” pies in the same pan so they almost looked more like a galette, but they tasted perfect!

APPLE CHEDDAR SLAB PIE
Pie Crust dough for a 2 crust pie (homemade or Pillsbury)
3/4 cup + 1/4 cup + 1/4 cup finely shredded sharp cheddar cheese
3 pounds Granny Smith apples, peeled, cored and cut into 1/4 inch slices
1/2 cup sugar
Juice of 1 LARGE lemon
1/8 teaspoon salt
1/2 cup flour
1/2 cup rolled oats
1/2 cup packed brown sugar
4 tablespoons COLD unsalted butter, cubed
1 LARGE egg, beaten

• Preheat oven to 400°.
• Lightly flour your work surface.
• Unroll first pie crust and sprinkle with 1/4 cup finely shredded cheddar cheese. Top with second crust and roll out to a 17×12 inch rectangle.
• Place crust in a 15×10 jelly roll pan. Refrigerate while you prepare the filling.
• In a large mixing bowl toss apple slices with lemon juice, salt, sugar and 1/4 cup of the flour.
• Remove piecrust from refrigerator.
• Spread apple mixture evenly into crust.
• Sprinkle with 1/4 cup cheddar cheese.
• In food processor pulse together the brown sugar, rolled oats, 1/4 cup flour and cold butter until crumbly.
• Sprinkle evenly over pie.
• Fold crust edges over pie like a Galette.
• Brush with egg.
• Bake 35-45 minutes until browned.
• Cool 1 hour.
• Cut into squares and serve with a dollop of vanilla ice cream.

APPLE STREUSEL SLAB PIE
1 1/2 cups brown sugar
1 teaspoon +1 teaspoon QUALITY cinnamon
1/4 teaspoon FRESH ground nutmeg
1/2 teaspoon salt
1 3/4 cups all purpose flour
12 ounces COLD unsalted butter, cubed
1/4 cup + 2/3 cup chopped walnuts
1/2 cup golden raisins
3 pounds Granny Smith apples, peeled, cored and cut into 1/4 inch slices

• Preheat oven to 400°.
• Lightly flour your work surface.
• Unroll first pie crust and sprinkle with 1/4 cup finely chopped walnuts and 1 teaspoon cinnamon.
• Top with second crust and roll out to a 17×12 inch rectangle.
• Place crust in a 15×10 jelly roll pan.
• Refrigerate while you prepare the filling.
• Combine brown sugar, cinnamon, nutmeg and salt.
• Combine 3/4 cup of the sugar mixture with 1 1/2 cups of the flour, the butter and 2/3 cup chopped walnuts cutting in butter until coarse crumbs form. Set aside.
• Combine remaining sugar with apples and 1/4 cup flour.
• Spread apple mixtures over crust evenly.
• Fold crust edges over pie like a Galette.
• Sprinkle with crumb mixture.
• Bake 35-45 minutes until browned and bubbly.
• Cool 1 hour.
• Cut into squares and serve with a dollop of vanilla ice cream.

I did save the BEST for last, at least in my opinion.  This pie tastes just like a caramel apple! The beauty though is that there is a thin and flaky crust that houses the juicy apples and crispy crust and is drizzled with a luscious homemade caramel for a melt in your mouth tasty treat.

CARAMEL APPLE SLAB PIE

CRUST
2¼ cups all-purpose flour
¾ teaspoon salt
⅔ cup CRISCO butter-flavored shortening
8 tablespoons cold water

• Spray a 15x10x1 inch jelly roll pan with non stick cooking spray and set aside.
• In a large bowl combine flour and salt. Using a pastry blender cut in the shortening until it resembles coarse crumbs.
• Sprinkle 1 tablespoon of the cold water over the mixture and toss with a fork. Repeat using 1 tablespoon of water at a time until it is moistened and knead the dough into a ball.
• Preheat oven to 375°.
• On a lightly floured surface, roll dough into a 19×13-inch rectangle.
• Wrap it around the rolling pin and unroll it into the prepared baking pan.
• Ease dough into the pan and up the sides, being careful not to stretch it.
• Trim dough to ½ inch beyond edge of pan.
• Fold dough edge over and flute as desired.

APPLES
⅔ cup sugar
⅓ cup all-purpose flour
2 teaspoons QUALITY ground cinnamon
1/2 cup golden raisin, optional
3½ pounds granny smith apples, peeled, cored, and cut into ¼-inch-thick slices (about 10 cups)

• In an extra large bowl combine the sugar, ⅓ cup flour, cinnamon, raisins and apples.
• Toss until coated.
• Spoon the mixture on the dough and spread evenly.

CRUMB TOPPING
1 cup quick-cooking rolled oats
1 cup packed brown sugar
½ cup all-purpose flour
½ cup butter, cold

• In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour.
• Using a pastry blender, cut in butter until topping mixture resembles coarse crumbs.
• Sprinkle EVENLY on top of apples.
• Bake for 40-45 minutes or until apples are tender.
• Cool slightly.

NOTES:

• IF you are in a hurry, melting the butter and using a fork to mix it all together works well too.
• IF TOP IS BROWNING TOO QUICKLY, COVER LIGHTLY WITH A PIECE OF FOIL.

CARAMEL
1 cup PACKED brown sugar
4 tablespoons butter
½ cup half-and-half
1 tablespoon PURE Vanilla
Pinch of salt

• Mix all ingredients together until smooth in a medium saucepan over medium-low to medium heat.
• Cook while whisking gently for 5 to 7 minutes, until thicker.
• Turn off heat.
• Serve warm or refrigerate until cold.
• Drizzle on top of apple slab pie.

NOTE:  If you don’t use all your streusel topping, it stores perfect in the freezer.

CHOCOLATE CHINESE 5 SPICE CAKE

So, I admit it, the Kid’s Baking Championship inspired me on this one! If they can do it, I can do it I figured and this time it worked!

CHOCOLATE CHINESE FIVE SPICE CAKE

CAKE
1 cup AP flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 teaspoon Chinese 5 Spice Blend
1 teaspoon QUALITY cinnamon
2/3 cup finely chopped or grated bittersweet chocolate
1/4 cup brewed coffee or espresso, Chai tea, or apple cider vinegar
1/2 cup buttermilk
1 teaspoon PURE vanilla extract
1 large egg
1 cup sugar

• Preheat oven to 350°.
• Whisk the flour, baking powder, salt, Chinese Five Spice Powder and baking soda in a bowl.
• In a small bowl, mix the coffee (or chai tea/apple cider vinegar) and diced chocolate.
• Stir vigorously until the chocolate has fully melted – don’t leave any lumps of chocolate.
• Add vanilla extract and buttermilk to mixture, and blend well.
• Set mixture aside.
• In a large bowl, beat the egg and sugar in a bowl until light and airy, about 3 minutes.
• Add the chocolate mixture and mix well with a large spoon.
• Add the flour mixture and stir until fully mixed with no lumps.
• Pour mixture into two well prepared cake pans.
• Bake for 30 minutes or until a skewer inserted into the center comes out clean.
• Remove cake pans from oven and let cool fully to room temperature.
• Remove from cake pans.
• When pans are cool to the touch, remove from pans and let sit on cooling rack at least another hour to cool, otherwise chocolate ganache will melt if cake is still warm.

GANACHE
1 cup heavy cream
12 oz semi-sweet chocolate chips
1/2 teaspoon Chinese 5 spice powder

• Place chocolate chips in a heat proof bowl.
• Sprinkle with Chinese 5 spice powder.
• Heat heavy cream to JUST before boiling.
• Pour over chocolate chips and spice and let sit for 4-5 minutes – do not stir.
• Whisk the mixture until it thickens and becomes a rich, dark chocolate brown.
• Pour a small amount of ganache over top of one layer of cake and top with other layer. Set aside to cool.
• Let remaining ganache cool to room temperature, so it is thick, but still spreadable.
• Generously coat cake in ganache, running a flat spatula along the sides and top to make a smooth cake.
• Top with chocolate sprinkles, cinnamon Sticks, and a very light dusting or five spice powder or cinnamon sugar, or crushed walnuts.
• Chill for 2 hours, up to two days before serving.
• Cut into slices and serve.

APPLE LEMON HARVEST BUNDT CAKE

 

I combined my 3 favorite recipes; Shenandoah Apple Cake, Meyer Lemon Cake and Apple Cream Cheese Swirl Cake into a single recipe to make my Harvest bundt cake. and love it so much that this is now my favorite recipe!  This recipe makes two 9-inch bundt cakes or one 10-inch plus 2 small decorative bundt cakes or 6-8 small decorative bundt cakes.

The secret is the swirl of orange cream cheese that winds its way through the sweet tartness of the Meyer lemons and the crisp sweetness of the Honey Crisp apples to combine into the quintessential Thanksgiving dessert.

APPLE LEMON HARVEST BUNDT CAKE
SWIRL
8 ounces cream cheese, room temperature
1/2 cup powdered sugar
2 tablespoons WONDRA flour
1 LARGE egg
1 tablespoon FRESH orange zest

• On medium speed beat cream cheese until creamy in a medium mixing bowl.
• Reduce speed to low and add powdered sugar, flour, egg and orange zest, beating until smooth.
• Cover and chill while preparing batter.

BATTER
2 3/4 cups sugar
2 tablespoons Meyer lemon zest
1 tablespoon orange zest

• In a mixing bowl combine sugar and zest with a fork.
• Set aside 10-20 minutes so flavor infuses sugar.

3 cups unbleached flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon QUALITY cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon FRESH ground nutmeg
1/2 cup avocado oil
1/2 cup (1 stick) unsalted butter
1 teaspoon PURE vanilla
6 LARGE eggs at room temperature
1/4 cup apple cider
1/4 cup Meyer lemon juice
1 cup sour cream
2 LARGE Honey Crisp or Granny Smith apples, peeled, cored and diced

• Preheat oven to 350°.
• Prepare bundt cake pan(s) with non-stick cooking spray and a flour dusting.
• In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Set aside.
• In the bowl of your stand mixer cream the avocado oil and butter together.
• Add the infused sugar, beating until well incorporated, light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add apple cider, vanilla and lemon juice, blending well.
• Alternately add flour mixture and sour cream, starting and ending with flour mixture JUST until blended after each addition.
• Fold in apples.
• Spread half of mixture into prepared pan(s).
• Remove swirl mixture from the refrigerator and spoon evenly on top of batter, avoiding the edges.
• Top with remaining batter.
• Using a knife, gently pull the blade back and forth through the cake to swirl the cream cheese mixture into the batter. You don’t want to mix, just gently swirl.
• Bake 60-75 minutes for a LARGE bundt pan until tester comes out clean. For the smaller decorative pans I start checking them around 35 minutes.
• Let cool 15-20 minutes.
• Invert and transfer to a wire rack to COMPLETELY cool before the syrup and glaze.

SYRUP
1/4 cup FRESH Meyer lemon juice
1/2 cup sugar
1/4 cup water

• Combine ingredients in a small saucepan over low heat, stirring until sugar is COMPLETELY dissolved.
• Brush over COOLED cake.
• Allow cake to COMPLETELY cool again before glazing.

GLAZE
2 cups powdered sugar
1/4cup WHOLE milk
3tablespoons QUALITY honey
2 tablespoons FRESH Meyer lemon juice
2 tablespoons Meyer lemon zest

• Whisk all together in small bowl until smooth.
• Drizzle over COMPLETELY cooled cake.
• Garnish with additional zest.

NOTE:

• THE BEST ADVICE, I can offer you on this recipe is prep work! Do ALL of the zesting, juicing and chopping before you begin a single step!!!
• Then infuse the sugar as directed as your second step before you begin the swirl so it allows more time for the sugar to be flavor infused.

Pumpkin Pineapple Crunch Cake aKa modified HARVEST DUMP CAKE

Once upon a time this would have been called a DUMP cake, but when I saw a version of it on FaceBook from My Baking Addiction where they called it a Pumpkin Crunch Cake I knew I had to make my own version. This cake epitomizes fall flavors and is wonderful cold or even at room temperature! Don’t forget a dollop of whip cream and a sprinkle of cinnamon. I made some other modifications for taste and we now call it Pumpkin Pineapple Crunch Cake aKa modified HARVEST DUMP CAKE.

Pumpkin Pineapple Crunch Cake aKa modified HARVEST DUMP CAKE Serves 12-18

Prep Time: 10 minutes Cook Time: 1 hour Chill Time: 3 hours Total Time: 4 hours 10 minutes

1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
1 (8 ounce) can crushed pineapple (drained WELL)
4 LARGE eggs
1/2 cup sugar
1/2 cup packed light brown sugar
2 teaspoons PURE vanilla extract
1 tablespoon pumpkin pie spice (apple pie spice works well too)
1 teaspoon salt
1/2 cup golden raisins or currants (currants are my favorite)
1 box yellow or white cake mix
1 cup chopped walnuts divided 3/4 cup + 1/4 cup
1 cup unsalted butter, melted
cinnamon sprinkle

• Preheat oven to 350°.
• Butter a 9x13 inch baking pan.
• In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, vanilla, pumpkin pie spice and salt and well combined and smooth.
• Fold in crushed pineapple and raisins.
• Pour mixture into prepared pan and spread into an even layer.
• Sprinkle dry cake mix evenly over the pumpkin mixture, followed by the 3/4 cup of chopped walnuts and use you hands to gently press it into the pumpkin batter.
• Evenly drizzle the melted butter over the entire cake.
• Bake in preheated oven for 45 minutes. Check your cake. If the top is becoming too brown, cover the cake with a piece of foil for the remaining bake time. Continue baking an additional 15-20 minutes or until set.
• Remove pan to a wire rack to cool completely.
• Chill for a few hours before serving.
• If desired, top with whipped cream, remaining chopped walnuts and a sprinkle of cinnamon before serving.

NOTES:

• Even if serving at room temperature be sure to chill the cake first!
• If you don't have any evaporated milk you can substitute 3/4 cup whole milk and 1/4 cup heavy cream.

PINEAPPLE RAISIN STREUSEL PUMPKIN PIE

The streusel topping is what turns this ordinary pumpkin pie into something spectacularly perfect for your fall holiday celebrations!

PINEAPPLE RAISIN STREUSEL PUMPKIN PIE
PIE
1 batch your favorite pie crust dough or 1 sheet Pillsbury pie crust
3 LARGE eggs
15 ounce can solid pack pumpkin
1 1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup PACKED brown sugar
1/2 teaspoon salt
1 tablespoon QUALITY cinnamon
1 teaspoon Pumpkin Pie Spice blend

• Preheat oven to 350°.
• On a lightly floured surface prepare pie crust and transfer to a 9 inch deep dish pie plate. Trim and flute edges.
• In a large bowl, whisk together the pumpkin, eggs, heavy cream, sugars and spices.
• Pour into crust.
• Bake 45 minutes.

STREUSEL
1 cup AP flour
1/2 cup PACKED brown sugar
1/2 cup chopped walnuts
1/2 cup COLD butter, cubed
1/3 cup FINELY chopped crystallized pineapple
1/3 cup golden raisins

• In a small bowl combine the flour, brown sugar and walnuts.
• Cut in butter pieces until crumbly.
• Add in pineapple pieces and raisins mixing until well coated and distributed.
• Remove pie from oven and GENTLY sprinkle streusel over the pumpkin filling.
• Lay a piece of foil over top gently to prevent burning.
• Bake 15 minutes more, remove foil and bake another 10 minutues or until a knife comes out clean when inserted into pie center.
• Cool on wire rack.
• Refrigerate leftovers.

CHOCOLATE FUDGE MARBLE CAKE ~ THE PERFECT CELEBRATION CAKE

For the life of me I cannot remember where I adapted this recipe from, but it is a serious home run! It's actually more sugar than I can tolerate and hubby said it was good, but felt we could go without the fudge layer completely and that it would still be great. I had also added a thin layer of blackberry jam that I will omit next time.

CHOCOLATE FUDGE MARBLE CAKE ~ THE PERFECT CELEBRATION CAKE

This recipe uses 1 batter 2 ways (vanilla and chocolate) swirled with a fudge ripple to create a simply delicious layer cake topped with a fudgy buttercream frosting. This was a scratch recipe that I’ve adapted to use weights trying for a more exact baking science.

VANILLA CAKE BATTER
3 cups all-purpose flour or 390 grams by weight
3 cups granulated sugar or 600 grams by weight
2 1/2 teaspoons baking powder or 10 grams by weight
1 teaspoon salt or 5 grams by weight
1 cup butter or 225 grams by weight unsalted butter, at room temperature
2 teaspoons or 10 grams by weight PURE vanilla extract
1 cup egg whites or 245 grams by weight - about 6 LARGE egg whites
1 1/2 cups buttermilk or 360 grams by weight, at room temperature
1/8 cup vegetable oil or 30 grams by weight

• Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.
• Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
• Pour in egg whites, and mix on low until just incorporated.
• Mix in the buttermilk in two installments, on a low speed.
• Add in vanilla and oil, and mix at a low speed until fully incorporated.
• Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
• Pour half of the batter (950 GRAMS) into a separate bowl and set aside.

CHOCOLATE CAKE BATTER
1/3 cup or 35 grams by weight unsweetened baking cocoa powder
1/4 cup or 50 grams by weight granulated sugar
1/2 teaspoon or 2 grams by weight baking powder
1/4 teaspoon or 1 gram by weight salt
1/4 cup egg whites or 60 grams by weight (about 2 egg whites)
1/4 cup or 45 grams by weight buttermilk

• Whisk together the cocoa powder, sugar, 1/4 salt, and baking powder into the remaining batter.
• Add the egg whites and buttermilk, mixing on a low speed until smooth.

CHOCOLATE FUDGE SWIRL
1 cup or 150 grams by weight MINI semi-sweet chocolate chips
1/4 cup or 55 grams by weight unsalted butter, at room temperature
1/4 cup or 60 grams by weight heavy cream, room temperature

• Combine the chocolate chips, butter, and heavy cream into a heatproof bowl.
• Heat in microwave for two 30-second intervals, stirring in between.
• Allow the mixture to cool 1 minute, then stir until smooth and set aside to cool.

CAKE PREPARATION

• Preheat oven to 350°.
• Line three 9 inch round cake pans with parchment paper AND grease with non-stick baking spray.
• Alternate spoonfuls of vanilla cake batter with the chocolate cake batter into the prepared cake pans, filling them roughly one inch high with batter.
• Randomly add small dollops about one inch in diameter of fudge swirl on top of the vanilla and chocolate cake batter.
• Drag an offset spatula or butter knife through the batter in horizontal and vertical lines to create a marbled pattern.
• Bake for 33-35 minutes until tester comes out clean.
• Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
• Level the cakes with a serrated knife as necessary once they're fully cooled.

FUDGE BUTTERCREAM FROSTING - if simply icing without fancy decoration halve this recipe.

1 1/2 cups unsalted butter or 325 grams by weight (3 sticks) unsalted butter at room temperature
5 1/2 cups or 685 grams powdered sugar
1/2 teaspoon or 3 grams by weight salt
1/4 cup or 30 grams by weight heavy cream
1 tablespoon or 15 grams by weight PURE vanilla extract
1/2 cup or 40 grams by weight unsweetened baking cocoa
1/2 cup or 90 grams by weight semi-sweet or dark chocolate chips

• Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
• Mix in the vanilla extract and salt on a low speed.
• Gradually add powdered sugar, 1 cup at a time. Alternate with cream.
• Mix on low for a couple minutes until the ingredients are fully incorporated, and the desired consistency is reached.
• If the frosting is too thick, add in more cream 1 tablespoon at a time or if frosting is too thin, add in more powdered sugar 1/4 cup at a time.
• Mix in baking cocoa powder and the melted chocolate chips.
• Place half of the buttercream into a separate bowl.

CAKE ASSEMBLY

• Stack the cake layers on a grease proof cake round or large serving plate.
• Spread a thin dab of buttercream on the center of the board, to help your cake layer stay in place.
• Next, center the first cake layer the cake board.
• Spread an even layer of buttercream onto the cake layer with an offset spatula.
• Repeat with remaining cake layers.
• Place the top cake layer upside down.
• Cover the cake in a thin layer of frosting, and smooth using a bench scraper.
• Chill the cake in the freezer for about 5 minutes, until the frosting is firm to the touch.
• At this point you can get creative with your decorating or add a final layer of buttercream smoothing as you go.

NOTES

• You can make the parts in advance and freeze them to make the process A LOT less tedious.
• Make your frosting ahead of time too and store in an airtight container in the refrigerator. Be sure to stir it well to smooth the consistency.
• You can add a marmalade or berry layer on top of each buttercream layer for a bit of an added oomph!
• A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious! If you cut into the cake and have any leftovers, you can use remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

ALTERNATE CHOCOLATE CREAM CHEESE BUTTERCREAM
8 ounces cream cheese - 1 brick, 226 grams by weight, softened to room temperature
1/2 cup unsalted butter - 1 stick, 113 grams by weight, softened to room temperature
4 cups powdered sugar - 455 grams by weight, sifted
3 tablespoons QUALITY cocoa powder
1/2 teaspoon salt
3 teaspoons PURE vanilla extract

• Beat the cream cheese, butter until fluffy.
• Add vanilla and blend until creamy.
• Add powdered sugar, cocoa, and salt on low until combined.
• Beat on high 3-4 minutes until smooth, light, and creamy.
• Decorate as desired.

CARAMEL APPLE HAND PIES

 

CARAMEL APPLE HAND PIES
DOUGH
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) cold unsalted butter, cut into cubes
1/2 cup cold sour cream

• Whisk together the flour, salt and baking powder in a large bowl.
• Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
• Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
• Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle.
• Roll the dough into an 8×10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
• Rotate the dough 90º and roll it out again into an 8×10-inch rectangle.
• Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.

FILLING
2 cups small peeled and SMALL diced Granny Smith apples (about corn kernel size)
Juice of 1 lemon
1 teaspoon cinnamon
1/2 teaspoon PURE vanilla
1/2 cup packed brown sugar
2 teaspoons all-purpose flour
2 tablespoons unsalted butter, melted

• In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.

ASSEMBLY
Egg wash – 1 egg lightly whisked with 1 Tablespoon water
LARGE flake sea salt
Crystal sanding sugar

• Preheat the oven to 425º.
• Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14×14-inch square.
• Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles.
• Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling.
• Top the apple filling with a pinch of sea salt.
• Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.
• Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie.
• Sprinkle the pies with crystal sanding sugar.
• Bake the pies until they’re golden brown, about 15 minutes.
• Remove the pies from the oven and allow them to cool for 10 minutes before glazing.

GLAZE
Juice of 1 Large lemon
+/- 1/2 cup powdered sugar

• Blend together to desired consistency.

NOTES:

• I like to use a FULL wine bottle to roll the dough as the weight helps it stay smoother.
• I also roll the dough between 2 sheets of wax paper so I don’t need t add as much flour.
• Large flake sea salt is available in most specialty supermarkets.

BLUEBERRY CRUMBLE CAKE

This wonderfully moist coffee cake is loaded with FRESH blueberries, topped with a delectable brown sugar crumble and  drizzled with a creamy vanilla glaze that hardens as it cools. You’ll end up with a super moist and chewy cake with a crunchy crisp sweet topping.  The glaze is optional and no even really needed! 

CRUMB TOPPING
1/2 cup PACKED light brown sugar
1/4 cup granulated sugar
1/3 cup plus 3 tablespoons all-purpose flour
1/3 cup plus 2 tablespoons butter, room temperature

• In medium bowl stir all the dry ingredients together.
• Cut butter into smaller chunks and mix with mixer until combined or using fingers or pastry cutter mix until butter is combined and you can squeeze together to form clumps.
• Chill mixture until ready to use.

CAKE
2 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup salted butter, room temperature
3/4 WHOLE cup milk
1 egg, rood temperature
2 cups FRESH** blueberries, washed and dried
1/4 cup WONDRA flour, for blueberry dusting

• Preheat oven to 375°.
• Spray 9″ springform pan with nonstick spray and if desired, cut out a piece of parchment paper for easier transfer to serving dish.
• In large mixing bowl, combine flour, sugar, baking powder and salt stirring to combine.
• Add milk, egg and softened butter, in chunks mixing until mostly smooth and combined. The batter will be thick, but if too thick, add additional 1/4 cup milk.
• Dust blueberries with WONDRA flour.
• Gently fold in blueberries into the batter.
• Pour into prepared 9″ springform pan. If you use a smaller pan for a deeper cake add 10 minutes baking time and if you use a larger pan for a larger shallower cake, decrease baking time by 10 minutes.
• Remove crumble from refrigerator and crumble on top of coffee cake batter in marble sized chunks.
• Bake 50-65 minutes until top is golden and center is firm, toothpick may or may not come out clean.
• Remove from oven and cool 10 minutes on a wire rack.
• Glaze.

GLAZE (optional)
1 cup powdered sugar
1 1/2 – 2 teaspoons vanilla extract
2-3 tablespoons milk or cream

• While cake is cooling, mix together the powdered sugar, vanilla and milk/cream until smooth and pourable consistency.
• Pour over top of warm cake for glaze that hardens and melts into cake, or if preferred, wait until cake is cooled completely then pour glaze over.

TO SERVE:

• To serve, using a butter knife, gently run around the edge of the spring form pan.
• Transfer to serving platter and enjoy.

NOTES:

• **Frozen blueberries may be used, if possible thaw and drain, toss gently in a couple tablespoons of flour to coat, that will help the blueberries to not bleed as much.
• You can substitute any other sliced or diced berries; strawberries, blackberries, raspberries… to make you happy.
• *Glaze is GREAT, but can definitely be left off the cake and still be flavorful and moist.

BROWN BAG APPLE PIE

There are a lot of recipes out there for Brown Bag Apple Pie, but I honestly haven’t found one that compares to grans. ALL of those others will tell you that their pie is the most incredible one! Once again I haven’t found one that compares with gran’s old recipe. I can agree that no matter what recipe you use, the paper bag is THE key ingredient! It truly makes for a crust that doesn’t burn, but is a lightly textured and deep golden flaky crust, sweet and delicately flavored center and a crunchy topping. Don’t forget the luscious vanilla ice cream on a nice warm piece of pie!

BROWN BAG APPLE PIE
CRUST
1 cup all-purpose flour
1 ½ teaspoons SUPERFINE sugar
6 tablespoons UNSALTED butter
2 ½ tablespoons COLD vodka or more as needed

• Whisk the flour and white sugar together in a bowl until well-combined.
• Cut the unsalted butter into the flour until the mixture resembles coarse crumbs; sprinkle with the vodka, a little at a time, mixing the dough together lightly with a fork until it barely holds together.
• Form the dough into a ball and roll it out to a circle about 1/8-inch thick.
• Gently ease the dough into pie dish, pressing to fit pie pan.
• Cut off any excess pastry with a knife.
• Finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish.
• Set the crust aside.

FILLING
5 pounds Granny Smith apples – peeled, cored and sliced thinly
½ cup PACKED brown sugar
2 tablespoons WONDRA flour
2 teaspoons PURE ground cinnamon
3/4 teaspoon ground nutmeg
1 pinch QUALITY ground ginger
Juice from 1 LARGE lemon
2 tablespoons ginger snap crumbs

• In a large mixing bowl toss the apples with the brown sugar, flour, cinnamon, nutmeg, ginger, and lemon juice.
• Set aside.

CRUMB TOPPING
½ cup all-purpose flour
½ cup COLD butter
1/4 cup superfine sugar
1/4 cup PACKED brown sugar
1 1/2 teaspoons QUALITY cinnamon 



• Combine the flour, sugars and cinnamon, whisking to combine.
• Cut in butter pieces until you have a crumbly coarse mixture.


ASSEMBLY


• Sprinkle the ginger snap crumbs over the bottom of the pie crust evenly.
• Fill the pie with the apple mixture.
• Sprinkle the crumb topping mixture evenly over the filling.
• Preheat oven to 425°.
• Place pie in a brown paper bag (grocery size) so that bag is folded over, but not actually touching the pie itself.

• Bake for 1 hour. DO NOT PEEK while baking.
• Remove from the oven, carefully remove paper bag from around pie and let cool; serve warm.
• Store leftovers in refrigerator.


NOTE: ALTERNATE METHOD TO AN ACTUAL PAPER BAG

• Tear off two 30 inch long pieces of parchment paper.
• Place them perpendicular to each other on a work surface.
• Place the filled pie in the center of the two pieces of parchment, bring the paper ends up over the pie and fold and staple the parchment paper over the pie to COMPLETELY enclose and seal in the pie inside.
• The paper should not touch the top or sides of the pie.
• Place on a baking sheet to catch any drips.

AUSTRALIAN CHEESECAKE - LEMON CHERRY

I found this recipe in an old (1960’s) cookbook put together for a lake area homeowner’s association. I have no idea what makes it “AUSTRALIAN” and Ruth Traum is unknown to me so I can’t even ask her. I tried to do research and found several recipes called “Australian), but none of them said WHY they were “AUSTRALIAN”. Best I can tell it’s just a version of a no-bake cheesecake, but it’s SUPER airy and light.
Ruth’s recipe used lemon jello, but it is a simple thing to change up the flavor to your liking. I mixed a box of cherry and lemon, using only half then and saving the other half for another time. You can also substitute ginger snaps for the vanilla wafers or mix in some pretzels for and extra crunch…

AUSTRALIAN CHEESECAKE ~ LEMON CHERRY
1 small box Vanilla Wafers (crushed to make 2 cups of crumbs)
6 tablespoons butter, melted
8 ounces cream cheese, softened to room temperature
1 cup sugar
1 teaspoon vanilla
Juice and zest of 1 LARGE lemon + hot water to equal 1 cup
1 LARGE can Carnation milk (VERY COLD)
1 can pie cherries in glaze (optional)

• Preheat oven to 300°.
• Crush wafers and mix with melted butter until well mixed.
• Press crumb mixture into the bottom of an 8 or 9 inch spring form pan.  If you use the 8 it will COMPLETELY fill the pan.  If you use the 9 inch it provides a couple more pieces, just not as tall. 😀
  
• Bake for 10 minutes and then cool.
• Whisk jello into hot water mixture until dissolved.
• Beat cream cheese, sugar and vanilla until smooth.
• Add in jello mixture until well blended.
• Beat carnation milk with chilled beaters until very stiff.
• Fold whipped milk into cheesecake mixture and pour into cooled crust pan.
• Chill AT LEAST 8 hours, but this cheesecake is best made 24 hours in advance!
• Top with whipped cream or pie cherries and enjoy!