Espresso Cream Cheese Brownies

These recipes are from a wonderful book that is no longer in print.  Thank goodness I have a friend who

has a copy.  They come from Alice Medcrich's Cookies and Brownies.  See the recipe on this blog Super Rich Brownies.  Then follow the directions below to turn them into these perfectly balanced brownie.  Sweet rich chocolate with the creamy and slightly bitterness of espresso cream cheese topping.
My advice, this is a simple recipe as far as number of ingredients.
Make those ingredients count, use the best quality.  I use Plugra butter, Scharffenberger chocolate and Medaglia D'oro espresso powder.








This brownie is a variation of the brownie recipe listed earlier on the blog, The basic New Classic Brownie. This simple addition changes the brownie completely.

INGREDIENTS:
Ingredients from Super Rich Brownies on this blog.
I T. instant espresso powder
1 T water
8 oz. cream cheese, softened
1/3 C sugar
1 tsp. Vanilla extract
1 large Egg
9-inch square pan lined across the bottom and up 2 opposite sides with parchment or foil.  I lined with foil.

PREPARATION:
Preheat the over to 325 degrees.  Place rack in the lower third of the oven.  Mix the batter for the Super Rich Brownies on this blog.  Spread all but 1/2 Cup of that batter in the bottom of the lined pan, set aside.

Mix the espresso powder with the water, in a small measuring cup or bowl.  With an electric mixer, mix the cream cheese, sugar and vanilla until smooth.  Stir in the egg and coffee mixture.  Spread this mixture over the brownie batter.  Spoon dollops of the reserved brownie batter on top.  Using a table knife, pull the brownie batter through the other batters to marble.  **Be careful not to scrape the bottom of the pan with the knife.

Bake, 20-25 minutes.  Look for the brownies to begin to pull away from the side of the pan.  Cool on a wire rack.  Refrigerate and chill before cutting, about 2 hours.

Using the foil, lift the brownies out of the pan, peel away the foil and place brownies on a cutting board.  Cut into 16 squares or cut into 32 triangles as pictured, by cutting those squares in half on the diagonal.  This is the perfect size piece, they are so rich.  Can be kept, airtight in the refrigerator for 4-5 days.

Boozy Bundt Cakes

This is one of those recipes that has been around forever, but recently discovered by me. Originally known as the Bacardi Rum Cake. Long story . . . I was given a Grand Marnier bundt cake one Christmas, which was a hit with family and friends, but was unable to get the recipe.  (I hadn't had a bundt cake since 1977, it was delicious.)  I tried in vain to duplicate the cake, after several attempts, I threw in the towel, unable to duplicate the texture and flavor. Jump ahead 10 years, and while baking with a friend, she mentions that she is going to make this super easy rum cake for a holiday party.  I knew instantly it was the same cake, rays of light lit up the room, angelic voices filled the air, and the "Holy Grail" recipe I had been searching for was found!
The recipe is simple and makes a great make ahead gift, easily baked in a variety of bundt sizes and flavors.
This year, I made Grand Marnier and Coconut Rum.  You can find a number of variations on line, I have even seen chocolate, but not given that flavor a try, yet.

INGREDIENTS:
 1 c. chopped pecans or walnuts (I use pecans and also toasted coconut)

1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding ( I sub coconut pudding)
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Dark rum (80 proof)

Preheat oven to 325 degrees. Grease and flour 10 inch tube pan or 12 cup Bundt cake pan. Sprinkle nuts (and toasted coconut) over bottom of pan. Mix all ingredients together and pour over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used.  I also remove the cakes from the bundt pan, pour in glaze and then return the cake to the pan to soak up the glaze.  Both methods work and are equally sticky and slightly messy.

GLAZE INGREDIENTS:

1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. Bacardi dark rum

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in booze.   

This cake freezes well.  

 Coconut Rum 

Grand Marnier Minis

Vanilla Rum Pudding

Remember those yummy Butter Rum Life-Savers from your childhood? This pie filling/pudding transports you back to that time. Pour it into a pie crust, fill your favorite tart shell, or lick it, warm, straight from the spoon, BUT MAKE IT! Much to my dismay, I have to hand it to Martha once again, she doesn't hit the mark with every recipe, but when they are good they are really good.
I am only including the recipe for the filling, for the entire recipe including pie crust and flavored whipped cream, check out the link.

INGREDIENTS:
1 C granulated sugar
1/4 C cornstarch
1/4 tsp. salt
2 1/2 C milk
1 vanilla bean split lenghtwise, scrape seeds and save pod for the whipped cream
4 large egg yolks
1/4 C plus 1 T, rum. I used a little less, Martha suggests, Appleton the extra T is for the Whipped Cream
4 T unsalted butter, cut into tablespoons and room temperature

PREPARATION:
In a medium sauce pan over medium-high heat, combine: sugar, cornstarch and salt. Whisk in milk and vanilla seeds. Stir constantly until thick and bubbly. About 7 minutes total, 2 minutes after it comes to a boil it should thicken.

In another bowl, whisk yolks. Add cooked milk in a slow stream, whisking constantly, being careful not to scramble the eggs. Return the mixture to the pan and cook over medium heat, stirring constantly, until it returns to a boil. 1-2 minutes.

Strain pudding through a fine sieve to remove any lumps and stir in rum. Stir in butter one tablespoon at a time. Allow to cool, whisking occasionally for about 10 minutes.

Pour pudding into serving bowls, prepared crust or desired serving piece. Press plastic wrap directly on the pudding surface and refrigerate until set. 4 hours or up to 1 day.

Personally, I think it is a bit much served as a whole pie. I prefer to fill small pastry squares or pate choux.

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.

Watermelon Martini

This summer my garden went wild with viney fruits and vegetables. I grew so many watermelons that I was forced to get creative. This is a fun appetizer or dessert, just something a little different!


INGREDIENTS:
1/2 C Water
1/2 C Granulated Sugar
3 Basil leaves
4-5 Spearmint leaves
1/2 C Vodka
Watermelon, cubed and chilled

PREPARATION:
Heat water, sugar, basil and mint in a small sauce pan over medium heat. Bring to a simmer and cook until sugar is completely dissolved. Set aside and allow to cool. Stir in vodka and place syrup mixture in the freezer to chill. Meanwhile, cube watermelon and chill martini glasses. To serve, place watermelon cubes in chilled glasses and pour syrup over the fruit. Garnish with mint and basil.

The Best Apple Pie

This apple pie originated from an old Florida friend and it is the best I have ever tasted. I love a pie with a double crust, a yummy buttery crust is my favorite part and this pie does not disappoint! The sugars and juices from the pie bubble out and coat the edges to become sweet and crunchy treat. The cream that you stir into the pie at the very end of adds an extra layer of decadence. I even cheat and often use store bought crusts instead of taking the time to make and roll my own.

INGREDIENTS:
2 Pie Crusts
3/4 C Sugar
1/4 C Brown sugar
2 T Flour
2 T Cinnamon
2 T Butter, cubed
3/4 tsp. Nutmeg
3 1/2 C McIntosh apples (4-5) peeled, cored and sliced
3 C Granny Smith apples (4) peeled, cored and sliced
1 egg, whisked with a little water (egg wash)
Large grain decorators sugar
1/2 C Whipping cream

PREP:
Preheat oven to 400 degrees. Place one of the pie crusts in a 9 inch deep pie dish. (I baked it in a fluted tart pan shown above). Combine the sugar, flour and spices. Add the apple slices to the dry mixture and coat all of the slices. Fill the crust with apple mixture and dot with butter. Before placing the top crust you will need to cut holes to allow a place to pour in the cream. I usually tailor my cuts to the occasion. Stars are great for the summer/4th of July, apples, hearts, whatever shape strikes you. Place the decorated crust on top of the pie and pinch the edge closed. Brush crust with egg wash and sprinkle with decorative sugar. Bake for one hour or until the crust is golden and the apples are bubbling. Cover edges of crust with foil if they are getting too brown. Turn off the oven and remove the pie. Gently/slowly pour cram through the openings in the crust. Return the pie to the oven and allow it to remain in the warm oven for 20 minutes. Allow the pie to cool slightly, so the juices will set and the filling will not run everywhere, prior to cutting. Serve warm with vanilla ice cream. You can also reheat a slice in the microwave prior to serving, but this pie is much better served warm rather than cool.

Vanilla Bean Panna Cotta

I recently came across this recipe for Panna Cotta and decided to give it a try. Beep always orders the light dessert at one of our neighborhood restaurants, so I thought, "why not make it for him at home?" Perfect for summer, this cool, creamy, much easier option to creme brulee is a joy to prepare. Quick and simple, no baking, it has become my new go to dessert. Just be sure to give yourself enough time for the chilling process, this is not a make at the last minute dessert. I was so pleased with the accuracy of the recipe, I wouldn't change a thing.


INGREDIENTS:
2 C Heavy cream
1 Vanilla bean
1/2 C Sugar
1 1/2 tsp. unflavored gelatin
1/2 C Whole milk
1/2 C Whole milk Greek yogurt, I used 2% and it was fine
Sliced strawberries for garnish, I made a blueberry sauce, see recipe below

In a small saucepan heat the cream over medium heat, split the vanilla bean, scrapping the seeds, place the seeds and bean in the cream. Add the sugar to the pan and bring to a simmer over medium-low, stirring occasionally.
Meanwhile, sprinkle the gelatin over the milk and allow it to soften. When the cream reaches a simmer, remove the vanilla bean, turn off the heat and stir gelatin mixture into the hot cream until dissolved. Stir in the yogurt and pour into eight 4oz. ramekins. Place all ramekins on a rimmed baking sheet and cover with plastic wrap. Refrigerate until set, at least 6 hours or overnight.
To serve, un-mold by dipping the bottom 3/4 of the ramekin in hot water and loosen with a knife. Invert onto a serving plate and garnish with your choice of berries, sauce or honey, whatever you like. Beep likes blueberry sauce with his, so that is why I chose to make it.

BLUEBERRY SAUCE:
2 cups fresh blueberries
1/3 cup sugar
1 tablespoon fresh lemon juice, I used a lime, it was what I had on hand.
1/4 teaspoon salt
1/2 teaspoon vanilla extract

PREP:

Wash and crush blueberries with a fork; add sugar, lemon juice and salt. Mix well. In a small saucepan, bring blueberry mixture to a boil; boil 1 minute. Add vanilla. Chill. (I kept it at room temperature to serve with the panna cotta.) I also made half this recipe and it was just enough for the eight servings.
Serve over puddings, cake, or ice cream.

Blackberry Buckle

This is me trying to use all my constantly ripening blackberries! It also happens to be one of my favorite recipes for summer time fruit. The recipe is from, The Amish Cook, a book filled with great stories as well as recipes. The original is Rhubarb Crunch, but since I am the only one in my family who will eat Rhubarb, I make it will blackberries or blueberries or I end up eating the entire thing!
INGREDIENTS:
1 C Granulated sugar
1 1/2 C plus 3 T flour
3 C Rhubarb, diced, I use blackberries or blueberries whole
1 C Brown sugar firmly packed
1 C Rolled oats
1/4 C Butter, softened
I also add the following,
*1/2 tsp. cinnamon and 1/2 tsp almond extract in the fruit mixture
Warm milk or cream for serving, or serve the crunch warm with vanilla ice cream.

PREP:
Preheat the oven to 375 degrees. In a bowl, mix together the sugar and flour. Add the fruit and stir until evenly coated. Place in a greased 9X13, (I use a 10 inch round baking dish.) In another bowl, combine the brown sugar and oats, and cut in the butter to make a crumbly topping. Sprinkle the topping over the rhubarb mixture. Bake for 40 minutes, until the rhubarb juice bubbles up through the golden brown topping. Serve warm with milk or cream or ice cream.
Serves: 4-6

Super Rich Brownies

These brownies could quite possibly be the most decadent, chocolaty morsel you will ever put into your mouth. Please don't skimp, use a high quality chocolate. The method used in cooling these brownies gives them an almost truffle like texture.

INGREDIENTS:
4 oz. Butter, unsalted
4 oz. Unsweetened chocolate, chopped
1 1/4 C Granulated sugar
1 tsp. Vanilla
1/4 tsp. Salt
2 Large eggs
1/2 C All purpose flour
Foil
8 inch metal pan
Ice bath that will fit the 8 inch pan

PREP:
Line pan with foil, working in to corners and allowing a little to hang over the edges of the pan. Preheat oven to 400 degrees and place oven rack in lower third of your oven.
Melt butter and chocolate in a heat proof bowl over a pan of simmering water, stir to combine. Once melted, remove bowl from heat and stir in sugar, vanilla and salt, using a wooden spoon. Stir in eggs one at a time incorporating each completely. Stir in the flour and beat with the spoon about 1 minute, the batter should be smooth and glossy and come away from the sides of the bowl. Scrape batter into the prepared pan and bake 20 minutes. Rotate half way through cooking, I always do even if the recipe doesn't say so. The brownies should just begin to pull away from the sides of the pan and the top will look dry, but a toothpick WILL come out gooey.
While the brownies are baking prepare your ice bath. Immediately place baked brownie pan into the ice bath and allow them to cool completely in the bath. Take care not to splash any water on your brownies. When they have cooled, remove pan from ice bath and place on a dish towel to keep your work surface free of water. Lift brownies out of the pan using the foil overhang and invert onto cutting board. Peel away foil, invert again and cut into 16 squares. You can also make them go a little further for a party by cutting the squares in half into triangles as pictured. Trust me they are so rich even a small bite will satisfy your guests.

Thomas Keller's Pineapple Upside Down Cake

Don't allow the steps and number of ingredients listed in this recipe deter you, it is simple and well worth the 20 minutes or so of preparation. As a young girl, I remember my mom always making pineapple upside down cake, with those perfect canned rings and bright red cherry placed deliberately in the middle. I haven't really given the cake much thought since those days, but seeing Thomas Keller's version in Wine Spectator sparked my interest once again. I was visiting my best bud Becky in Nashville and thanks to the flood, had an extra day to spend there and do some baking. Not even Thomas escaped a few small changes, I have noted them in the ingredient list and instructions. I have made the cake twice now and although my husband commented that, "it is a little boozy," I plan on making it again! More recipes from Nashville to come, it was three solid days of rain and cooking.

INGREDIENTS:
Schmear:
8 T Butter, softened
1 1/2 T Honey, I used a very light honey
1/2 tsp. Dark Rum
1 C Brown sugar
1/4 tsp. vanilla, he suggests paste, I used liquid
Kosher salt

PREPARATION:
Mix all ingredients except salt until smooth. Spread 1/3 C in the bottom of a 9 inch silicone cake pan. Sprinkle with salt. Mr. Keller didn't say what to do with the remaining Schmear, so I used all but 2 T of it in the bottom of a spring form pan. Only use the spring form if you have a very tight seal. You can check it by filling the sealed pan with some water. The second time I used it I was with another friend and the pan leaked, you don't want that mess in your oven. I also greased and dusted the sides of the pan only, the cake pulls away beautifully.

Cake:
1 Pineapple
1 1/3 C Cake flour
2 tsp. Baking powder
8 T Butter, softened
1/2 C plus 2 T Granulated sugar
1/2 tsp. Vanilla
2 Large eggs
1 T plus 1 tsp. Milk
I also added 1/2 tsp. of the rum to the cake and a pinch of salt
PREPARATION:
Beat butter and sugar on medium speed for 3 minutes. In another bowl mix flour, baking powder and salt. Cut top and bottom ends off of the pineapple, cut away all the outer peel. Cut pineapple from end to end into quarters and trim away the core on each quarter. Slice wedges into 1/8-1/4 inch slices and arrange slices in a circle beginning at the outside of the cake pan and slightly overlapping the slices until you reach the center and the schmear is completely covered.
Scrape down the sides of the mixing bowl with butter mixture and add vanilla and the eggs one at a time, scraping again as needed. Add milk and beat in flour in 3 batches, just until combined.
Spread the batter over the pineapple and bake at 350 degrees, 15 minutes. Rotate the pan 180 degrees in the oven and bake for an additional 20-25 minutes. Test with a toothpick. Cool in the pan 20-30 minutes, if you can wait that long, we couldn't and it came out of the pan just fine. Run a knife around the pan to loosen the edges and invert onto a serving platter. The cake will store at room temperature for 2 days.

Ina's Peanut Butter & Jelly Bars

The first time I saw Ina make this on her beach volleyball episode, I fell in love with the recipe. Nothing goes together like peanut butter and jelly! The best part is you can pick your favorite flavor of jelly. We have done all the traditional flavors, strawberry, grape, cherry, but I recently used apricot and it may very well be my new favorite. One small note, not a lot of changes on this one, but in my opinion Ina's recipe makes a little bit too much peanut butter dough for the size of the pan. This can be remedied one of two ways, I use the desired amount and freeze the leftover dough for another time or use a slightly larger pan, two 8X8 pans will work. Haven't tried it yet, but I bet the dough would make great thumbprint cookies. I have tried baking it on its own as a shortbread dough, but something is lacking, it needs the fruit.
INGREDIENTS:
1/2 Pound unsalted butter, softened
1 1/2 C Granulated sugar
1 tsp. Vanilla
2 Jumbo eggs, room temperature
2 C (18oz.) Creamy peanut butter, Ina uses Skippy, I use Jiff
3 C Flour
1 tsp. Baking powder
1 1/2 tsp. Kosher salt
1 1/2 C (18oz) Jam, your favorite flavor
2/3 C Salted peanuts chopped optional, I don't usually add them

Prep:
Preheat the oven to 350 degrees. Spray, paper, spray your pan, Ina says to paper, grease and flour, but I don't. I hate messing with the flour coating the pan.
In you electric mixer, with the paddle attachment, cream the butter and sugar on medium until light yellow. 2 minutes. Add the vanilla, eggs and peanut butter, mix on low until combined.
Mix dry ingredients, Ina says sift them, but I just stir in the salt and powder then add them to the peanut butter mixture. Mix on low just until combined.
Ina says spread 2/3 of the dough into the 9X13 cake pan, I spread about a half inch layer. Spread the jam evenly over dough, an offset spatula works best as does stirring the jam well prior to spreading. Pinch small bits of remaining dough and place on top of the jam. Don't worry about covering all the jam completely. Sprinkle with chopped nuts if desired and bake about 45 minutes, until golden brown.
Remove from pan, cool and cut into squares. Enjoy with a really big glass of really cold milk!

Velvety Chocolate Cake

I know I say this a lot, but I have a few variations for this cake too. You can make the basic batter, pour it into the desired baking dish or spice it up with the variations listed below. This batter mixes for 10 minutes which may seem strange to some of you bakers, but believe me the mixing does not lead to a tougher batter. The version pictured above is a mini cupcake with plain icing. The cupcakes pop out perfectly even if your pan is ungreased, just allow to cool slightly and loosen edges with a knife and lift the cupcake out gently or flip pan over and allow them to spill out, continue cooling on a wire rack. Place wire racks over sheets of parchment and scoop a small amount of warm icing over each cupcake allowing it to run over the edges. Baked in paper loaf pans this cake makes a terrific gift.

CAKE INGREDIENTS:
4 3/4 oz. Cake flour
4 oz. Bread flour
3 1/2 oz. Cocoa powder
14 oz. sugar
3/8 oz. Baking soda
1/8 oz. Baking powder
Pinch Salt
8 oz. Coffee, cooled
8 oz. Buttermilk
5/8 C Eggs
4 oz. Butter, melted
1 1/2 tsp. Vanilla

VARIATION: add 1/4 oz. cinnamon to the dry ingredients
PREP:
Place all dry ingredients in the bowl of your electric mixer, mix just to combine with the paddle attachment. In a Large measuring cup combine coffee, buttermilk and vanilla. Pour 1/4 of this mixture into the melted butter. Slowly add the coffee/buttermilk mixture to the dry ingredients, mixing on low speed. Next add the butter mixture to the mixing bowl, mix until combined. Slowly add the eggs while mixing on low speed. Mix for 2 minutes on 1st speed, then mix for 10 minutes on 2nd speed. Spray, paper, spray your desired cake pans. Bake at 350 degrees for about 50-60 minutes for a large cake pan. Loaf pans check at 40 minutes with a tester, 40-50 minutes. Cupcakes 20-30 minutes depending on mini or regular size pan. **Cupcake pans do not need to be sprayed, but I remove them quickly before they cool, loosen the edges with a sharp knife and flip pan over to dump cupcakes onto a clean surface. Lift any stubborn cupcakes with the knife. Allow cakes to cool in pan on a wire rack.


ICING INGREDIENTS:
4 oz. Butter, melted
6 T. Buttermilk
1 1/2 tsp. Vanilla
16 oz. Powdered sugar
1/2 C Cocoa powder

VARIATIONS: Add 1 1/2tsp Instant espresso powder and 1/2 tsp. Cinnamon for a Mexican Chocolate Cake. Add 1 1/2 C chopped and toasted pecans to the icing.

PREP:
Melt butter over medium heat. Add all ingredients except sugar, whisk until smooth. Remove from heat. Place the sugar in the bowl of your electric mixer and pour the cocoa mixture over the sugar. Beat until smooth with whisk attachment. Stir in pecans if desired. Pour over cakes or cupcakes quickly before the icing sets.

Pecan Pastry

This is the same filling recipe that is listed in the Pecan Toffee cookie. I really like using it for individual pastries or as a large tart that can be cut into individual servings. Use the blitz pastry recipe, or if you are in a big hurry, use a box pastry dough, I have used it in other recipes, but I will list it individually as well.
The pastry that is pictured is cut with a square cutter approx. 2 1/2 inch for the bottom piece, the top is cut from the same size but with a 1 inch square cut to allow for the filling. To assemble, moisten the outside edges of the bottom piece of dough with a little water and place the center cut piece of dough on top and press lightly to seal the two together. Scoop a teaspoon or so of filling into the small square, I use a 70 scoop. Bake them at 350 degrees rotating once or twice during baking 25-28 minutes. I set the time every 7 minutes or so and just check them until they have puffed and are golden. You can skip all the fuss and stuff some pastry dough into a round 9 inch or so tart pan and pour all the filling in and bake until golden. Slice and serve warm with vanilla ice cream!
Add a touch of Kahlua for extra goodness. FYI: A triple batch of filling will yield approximately 70 individual tarts.

Filling:
2 eggs
1 1/2 C brown sugar
2 T melted butter
1/2 tsp. vanilla
1/2 C finely chopped pecans
you can also add a splash of Kalua along with the vanilla flavoring
powdered sugar for dusting

Lime Curd

Nothing screams Spring, like lime or lemon curd. Tart and fresh with that hint of sweetness, curd is the perfect wake up your palate dessert. This recipe is from Gale Gand, her recipe is for Lemon Curd, but you can substitute any citrus fruit you like. I made lime curd for these tarts, so I have written the recipe with lime juice.
I love the simplicity of this recipe, top the tarts with whipped cream or meringue. Gale serves the curd as a dip with phyllo triangles that have been coated with butter and sugar.

Ingredients:
2 Eggs
1/2 C. Sugar
Zest of 1/2 a lime
1/3 C. Freshly squeezed lime juice
2 T. Cold unsalted butter cut into cubes

PREP:
In a medium saucepan (your mixing bowl should be able to sit on top of the pan) bring about an inch of water to a simmer. Meanwhile, in a metal or glass mixing bowl, whisk the eggs and sugar together until very light yellow and fluffy. Whisk in the lemon zest and juice. Rest the mixing bowl over Cook, slowly, whisking often until the mixture is thickened and custardy, 10-15 minutes. The mixture should coat the back of a spoon and hold, run your finger through the custard and the line should stay in place and not run back together. Remove the bowl from the pan and whisk in the cold butter. Transfer to an airtight container and allow to cool completely. Cover and refrigerate once cool for at least 2 hours. The curd will hold in the refrigerator up to one week.

creme brulee

By far one of my all time favorite desserts, this is a simple recipe that works like a charm. This recipe is from Dallas Dish, the Junior League book I helped to create. Another great thing about this recipe is that it makes 12 desserts, and has a couple of flavor variations, it is easily cut in half if you don't have a crowd or split the mixture prior to adding the flavorings and make two different flavors. I have done both with absolute success. I, as usual, have made one small change to the recipe in the book, it is listed below. Note: Please use the BEST ingredients you can find/afford, when a recipe has so few ingredients it makes such a difference.

Ingredients
4 Cups Heavy Cream, Chilled
2/3 Cup Granulated sugar
Pinch of Salt
12 egg yolks, I use high quality eggs
1 tsp. vanilla extract, I use a vanilla bean*
1/4 Cup Turbinado or large grain sugar for dusting, I also use regular granulated
12 4 ounce ramekins

Variations:
White Chocolate:
8 ounces White Chocolate, chopped

Praline:
1 1/2 tsp. Praline liqueur
12 Pecan halves, toasted


Directions
Preheat oven to 300 degrees, move oven rack to lower third of oven. Prepare a baking dish that fits 12 ramekins or two with 6 ramekins each. Place a tea towel in the bottom of the baking dish and place ramekins on top. Bring a large teapot of water to a boil. This will be used to pour into the baking dish for a water bath.
Separate egg yolks into a mixing bowl and whisk, set aside.
In a small saucepan bring 2 cups of the cream, 2/3 c.sugar, vanilla bean and salt to a temperature of 155 over medium heat, stirring constantly. Remove from heat, stir in remaining cream and fish out the vanilla bean. Slowly stir warm mixture into the egg yolks while whisking. Split the bean with a sharp knife, scrape seeds, add them to the custard and mix well.
Pour an equal amount of custard into each ramekin and place baking dish on the oven rack. With the oven open, pour enough boiling water into the baking dish to reach 2/3 of the way up the sides of the ramekins. Bake 30-45 minutes. The centers should be set but show no color.
Remove ramekins to a wire rack to cool. Once the ramekins are at room temperature, place on a large baking sheet and cover with plastic wrap to refrigerate. Refrigerate at least 2 hours. This can be done up to 2 days ahead.
Remove custards at least 30 minutes prior to serving. Just before serving, blot any moisture from top of custard and dust with 1-2 teaspoons of sugar and caramelize the sugar using a kitchen torch or under your broiler. Watch carefully to prevent burning.
For the variations, add the flavoring to scalded milk and stir to incorporate. Be certain to melt and combine the chocolate completely. To garnish the praline, place a toasted pecan halve on the melted sugar before it hardens. Have fun with it and invent your own flavors!

Marscapone Pumpkin Swirl Cheesecake

Here's a yummy fall treat. Honestly, I had some left over ingredients that I needed to use, so I combined two recipes to create this creamy Autumn dessert. You can substitute vanilla wafers or ginger snaps for the crust, but a like the simple graham cracker. The picture is stock from Kraft, I am not a photographer, so when I can steal from someone who is, I do. My motto, "If someone has already done it better, let them."
Crust
1 1/2 C graham cracker crumbs
1 T sugar
4 oz. melted butter

Filling
16 oz. cream cheese
12 oz. mascarpone cheese
3/4 C sugar
3 large eggs
1/2 t. ground vanilla
1/4 t. salt
1 C canned pumpkin
1 t. ground cinnamon
1/4 t. freshly ground nutmeg
pinch ground ginger
pinch ground clove

Prepare Crust
Mix crumbs and sugar together, add melted butter and pat into a buttered 9 inch spring form pan or a buttered 9x13 square baking dish. Bake at 350 degrees for 10 minutes. Cool. Meanwhile mix filling.
Prepare Filling
Beat cream cheese and mascarpone cheese, add sugar and beat at medium high speed until fluffy, 3-5 minutes. Add eggs one at a time, beating after each addition. Add vanilla and salt, mix on low until combined. In a separate bowl combine pumpkin and remaining ingredients. Set aside 1 1/2 C of the vanilla cheesecake and stir the remaining vanilla mixture into the pumpkin mixture. Spoon half of the pumpkin mixture on to the crust, top with spoonfuls of the vanilla mixture. Repeat both layers and swirl with a knife.
Bake at 325 degrees: 25-30 minutes for the 9 inch version and 18-20 minutes for the 9x13 version. The center will still tremble slightly, cool at room temperature then cover and refrigerate 2-4 hours.

Easy Apple Turnovers

Apples could quite possibly be the perfect fruit of the Fall! No wonder Eve was tempted. I should have posted these recipes in October, but in Dallas it just started feeling like Fall. I suppose I am a product of my environment. Smelling the buttery pastry baking is like heaven. A fire in the fireplace, your favorite sweater and warm apples in your belly! YUM YUM
Puff Pastry 1 recipe below, or for the terminally lazy, 2 boxes of
Pepperidge Farm puff pastry sheets. You can brush finished turnovers with an egg wash and top with large crystal sugar or I like to top them with an almond glaze.
2 Granny Smith apples diced
2 McIntosh apples diced
2 T butter
1 T apple cider vinegar
3 T sugar
1 t cinnamon (Chinese Cassia)
1 tube almond paste


Quick Puff Pastry
1 pound flour
1 pound cold unsalted butter
1/4 ounce salt (dissolve in the water)
8 ounces ice-cold water
Place flour in mixing bowl. Cut the butter, which should be firm, but not hard, into 1 inch pieces. Mix butter & flour on low/med. speed until you have walnut/pea sized lumps. Add water mixture to four mixture and mix only until dough can be handled. There should be lumps of butter. Shape into a square and rest for 30 minutes in the refrigerator. Roll the dough to 1/2 inch thick into a rectangle. Give the dough three 4 fold turns, turning the dough 90 degrees after each fold before rolling back to 1/2 thickness. ( A 4 fold turn means you will fold the outer edges in to meet in the middle, also known as a book fold.)

To assemble the turnovers . . . Saute apples in butter in a skillet over medium heat, 2-3 minutes until they begin to soften. Add vinegar to pan, cook until evaporated, then add the sugar and cook until it dissolves. Remove pan from heat and stir in cinnamon. Set the apples aside to cool, roll out pastry to desired size. I like to cut mine in approximately 3X3 inch squares for a 3 bite turnovers. Pinch off about 1/2 tsp. amount of almond paste to place in the center of each turnover. Prepare a small bowl with water to seal your turnovers. You are ready for assembly. Add cooled apple filling to the center on top of almond paste, dipping your finger in the water bowl, line each edge of turnover with water then fold top left corner to meet the bottom right corner to form a triangle. Press to seal the edges and twist dough to seal or use the end of a fork, pressing edges to seal tightly. You can re-chill finished turnovers and bake, but I like to flash freeze them on the baking sheet and once frozen place them in a freezer zip-top bag to bake on a whim. (I love being able to take a few out of the freezer and bake when ever we want a sweet treat.) Prior to freezing you can brush with water or egg wash and top with sugar if desired.
Bake
Preheat oven to 350 degrees, place turnovers straight from the freezer on to a parchment lined baking sheet and bake until golden brown. Approximately 12-15 minutes. If you are baking more than one pan, rotate half way through cooking.

Almond Glaze
1 C powdered sugar
1 T. melted butter
1/2 tsp. almond extract
Warm Water 1 Tablespoon at a time until you reach desired consistency. I always just "eyeball" this part. Add melted butter and extract to sugar, then stir in warm water. Drizzle over warm turnovers.

YUM! Banana Foster Bread Pudding

Thanks to my ever diligent sister-in-law cruising food sites, I was the lucky recipient of this fantastic recipe. Courtesy of Emeril's Dlemonico, restaurant this was a breeze to make and a delicious twist on one of my favorite desserts. Of course I didn't follow the recipe exactly, I never do, but being a dessert I only veered slightly from Emeril's perfection. Pictured above: What could be more heavenly than bananas bubbling away in butter, brown sugar and cinnamon. The original recipe is listed above. Here are the changes I made: I cut the recipe in half, it still fillled a 10 inch deep pie plate and was too much for the 5 of us to finish over the course of a weekend. The only other moment I strayed, was to substitute banana rum for the dark rum, for no good reason other than the fact it was all I could find in the liquor cabinet at the time. I didn't bother with the caramel sauce, just substituted Dulce de Leche Hagen Daz.