Best Vanilla Cake EVER

Cam wanted a vanilla cake for his birthday, so I set out upon a quest to make him the yummiest vanilla cake ever. "Would you like it to have a banana cream or coconut filling?" I ask. "Nope." "Can I make a flavored icing?" "Nope, just vanilla cake?" Should I make it two layers?" I try to give this cake just hint of character. "Nope, just square and plain cream cheese icing, please." Finally, I relent and make a one layer vanilla cake with cream cheese frosting, he did allow almond flavored frosting though. It was after all, HIS birthday. As is the case many times, Cam's limitation for imagination in cooking won out and produced one of the simplest and yummiest cakes I have tasted in a very long time. I hate to admit it, but Martha steps up to the plate again and we have a winner! I appologize in advance for the lack luster appearance of the finished product, not much you can do with square and vanilla. I will include a "borrowed" image of Martha's much more exciting photo of the cake.

OBVIOUSLY MARTHA'S. As always, I did add one little touch. I made a quick vanilla simple syrup and brushed it over the cake prior to icing the cake. The crumb of this cake was wonderful, dense yet light and very moist, must have been my syrup! : )

INGREDIENTS: 1 cup (2 sticks) unsalted butter, room temperature 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 1/2 cups sugar 2 large eggs 3 large egg yolks 2 teaspoons pure vanilla extract 1 cup low-fat buttermilk Cooking Spray SIMPLE SYRUP: 1 C granulated sugar 1 C water Stir together in a small sauce pan bring to a boil, stirring and allow to simmer until it thickens slightly. Approximately 5 minutes, cool slightly and brush over cake.

PREPARATION: Preheat oven to 350 degrees. Grease and flour two 8-by-2-inch cake pans or one 10" square pan, tapping out excess flour. (I was SOOO tempted to line with parchment, because I ALWAYS line with parchment, but I listened to Martha and, she was right, the cake came out of the pan beautifully!) In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined. The batter is very thick, so don't worry. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. While the cake is baking make your frosting. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool 5-10 minutes while you prepare the simple syrup. This is where my imagination wanted to run wild and create all kinds of crazy flavors with coconut, raspberry or butter pecan liquors I have in the cabinet, but Cam kept me grounded and I kept it plain and simple. Allow the syrup to cool slightly and brush over the cake allowing it to soak in and brush again. I used approximately 1/4 C of the syrup. Frost the cake with your desired type of frosting and flavor. FROSTING: 1 Stick of butter, I use salted but unsalted is fine too, room temperature 1 8oz. block of cream cheese, room temperature 16oz. powdered sugar 1 tsp. flavoring, I use almond, but vanilla is fine

PREPARATION: In a mixing bowl, cream butter and cream cheese on medium speed until well blended and no lumps appear. Add flavoring. Add sugar in small batches on low, until combined.

My finished product:

Carrot Cake Muffins TWO ways

This is a great carrot cake recipe I have been making for more than 20 years. Back in the day when I was a buyer, one of our vendors sent me a cookbook to place in our stores . . . don't remember if I ever bought this particular one, I think I did, but I found this recipe and loved it! The book is Bobwhite Quail & Buttermilk Biscuits.
When the kids were little I would make it for Easter. I have a bunny head shaped muffin pan that was perfect and we would ice and decorate. Recently, I baked them as regular muffins but still wanted that cream cheese flavor without icing them and turning them into more of a cupcake. This is what I came up with. . . a cream cheese filling adapted from another recipe and it worked beautifully. I have included all of the icing variations offered in the book. I have never tried the Glaze, but now that I have taken a closer look, I may have to try it soon!
I also love that this batter can be mixed so easily by hand.



INGREDIENTS:
1 1/2 C Salad Oil, I use Canola or Vegetable oil
2 C Sugar
2 C Cake flour, I use all purpose
2 tsp. Baking Powder
3 C Grated Carrots
1 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Salt
4 Eggs
1 C Chopped Pecans, optional

PREPARATION:
Grease and flour 3, 9 inch round cake pans, or line muffin pans with paper liners, or grease and flour a shaped pan, your call.
Preheat oven to 325 degrees.
Combine oil and sugar in a large bowl, mix well. Sift together the dry ingredients. Sift half of the dry ingredients into the sugar/oil mixture. (I don't double sift as it describes in the recipe, I sift once then follow the remaining directions.) Sift remaining dry ingredients alternating with the eggs one at a time. Add carrots and mix well. Stir in pecans. Pour batter into the prepared pans. If baking muffins, fill cups 3/4 full, bake plain or add a teaspoon full of the cream cheese mixture. I did half and half.
Cake: Bake for 25 minutes, rotating if necessary and test with a toothpick. Muffins: bake approximately 15 minutes, I always rotate half way through baking and test a couple of minutes prior to test for doneness. Every oven bakes differently, so get to know yours and adjust temperatures and cooking times accordingly.

CREAM CHEESE FROSTING:
1 Stick Butter, softened
8 oz. Cream Cheese, softened
1 C Finely Chopped Pecans
1 box Confectioners Sugar
1 tsp. Vanilla, I also like almond extract for a change
I don't put nuts in both the cake and the frosting, I think it is a little overkill.

PREP: Combine butter, cream cheese, sugar and vanilla. Add nuts and spread on the cake.

CARROT CAKE GLAZE:
1 C Sugar
1/2 C Buttermilk
1 tsp. Baking Soda
1 T. Light Corn Syrup
Dash of salt

PREP: Place all ingredients in a saucepan and cook until thickened, about 2 or 3 minutes. That is all the recipe says, I am guessing you just pour or spread it over the cake layers??? I will have to try this.

CREAM CHEESE FILLING:
5 1/2 oz. Cream Cheese, room temperature
1 egg, room temperature
1/3 C powdered sugar

PREP: Mix cream cheese and egg until combined well. Mix in the powdered sugar. Scoop a full teaspoon into the center of each muffin and bake.

Gingerbread Caramels (Martha Stewart's)

THANKS MARTHA!!!
What a great discovery. This caramel recipe is so easy and the perfect holiday gift! Martha Stewart does it again. One slight change, since I made them with a friend, who happens to not enjoy nutmeg, we left that out. Didn't really notice any great difference, they still had an amazing gingerbread flavor. The best part is you can cut them however big or small you like. We had a ridiculous yield from a double batch. Everyone I gave them to couldn't thank me enough. These will become a staple in my holiday baking.

I also drizzled some with chocolate and of course you could dip the entire caramel as well. The best part is these tiny squares of buttery goodness can be kept for one month. The perfect do-ahead treat! Take full advantage of that. **These need to sit over night prior to cutting and they do take a while to wrap, so give yourself plenty of time, they are not a last minute job.
I have included Martha's directions almost word for word, along with some of the things I have found helpful.



INGREDIENTS:
4 C heavy cream
2 C light corn syrup
4 C sugar
6 oz. unsalted butter, 12 T. cut into small pieces
1 1/2 C unsulfered molasses
1 tsp vanilla
3/4 tsp salt
1 tsp cinnamon
3/4 tsp ginger
3/4 tsp nutmeg
1/4 tsp ground clove
Pam, cooking spray

PREPARATION:
Prepare your pan, spray a half sheet pan with cooking spray and line with two pieces of parchment paper, allowing it to overhand the sides and ends of the pan. Spray parchment with cooking spray and set aside.

In a large pot (I use a heavy copper pot, it is the best conductor of heat) over high heat, bring cream, corn syrup, sugar, butter, and molasses to a boil, stirring until sugar has dissolved. Continue to cook over medium-high heat, stirring constantly, until mixture reaches 248 degrees (firm-ball stage) on a candy thermometer, about 20 minutes. (Martha says 20 minutes, but it usually takes longer)

I SAY: Have your spices mixed and ready to go, it is a good idea to put them through a fine sieve, and sprinkle evenly over the surface of the caramel. If you just drop them in, they tend to clump. MARTHA SAYS: Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. (I scrape the pot, just not the bottom) It is great to do this with a friend, the extra pair of hands are such a blessing. Let stand, uncovered, 24 hours at room temperature (do not move pan).

I SAY: If you use a large plastic cutting board, you do not need to coat it with additional cooking spray. I don't worry about the exact size in inches. I begin by cutting the piece of caramel in half, then again in half and again, until I have each original half cut into quarters. It is much easier to manage the smaller pieces and just eyeball it. I do not like the waxed paper wrappers. You can find cellophane on line in packages of 1,000. You will be surprised how quickly you will go through the wrappers. MARTHA SAYS: Generously coat a large cutting board with cooking spray. Lifting it by the parchment overhang, invert caramel onto the cutting board; use a sharp knife to loosen parchment, and remove. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper. Caramels can be stored up to 1 month in airtight containers.