Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

Cake:

• 1 1/2 cups pecans, toasted and finely chopped, divided
• 3 cups (420 grams) all-purpose flour
• 2 cups (400 grams) sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 large eggs, beaten
• 3/4 – 1 cup (180 ml) vegetable or canola oil
• 1 1/2 teaspoons vanilla extract
• 1 (8-ounce) can crushed pineapple, undrained
• 2 cups mashed bananas (3 – 4 medium bananas)

Cream Cheese Frosting:

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 (16-ounce) package powdered sugar, sifted
• 1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees and place the rack in the center of the oven. Butter or spray two – 9 inch round cake pans and line the bottoms of the pans with a circle of parchment paper.

Place all the pecans on a baking sheet and bake in the oven for about 7 minutes or until lightly browned and fragrant. Let cool and then chop finely. Set aside.

In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon. Set aside. In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and 1 cup of the chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

To make the frosting, beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla and remaining 1/2 cup of chopped pecans. Frost between the layers, on the top and sides of the cake. Garnish with additional pecan halves if desired. Store in the refrigerator.

Nutrition:

Substitutions:

I accidentally bought pineapple chunks, so I just put them in my food processor for a couple of pulses to get crushed pineapple.

Recipe adapted from Southern Living.

Read my review of this recipe.

Ingredients:

Cake:

• 4 ounces German’s Sweet Chocolate
• 1/2 cup boiling water
• 2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter
• 2 cups sugar
• 4 eggs, separated
• 1 teaspoon vanilla
• 1 cup buttermilk

Frosting:

• 12 ounces evaporated milk
• 1 1/2 cups sugar
• 3/4 cup butter
• 4 egg yolks, slightly beaten
• 1 1/2 teaspoons vanilla
• 7 ounces coconut flakes (about 2-2/3 cups)
• 1 1/2 cups chopped pecans

Directions:

For the Cake:

Preheat oven to 350 degrees. Line bottoms of 3 (9-inch) round cake pans with parchment paper; grease sides of pans.
Mix chocolate and boiling water; stir until chocolate is completely melted. Cool.
Mix flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating well after each addition.
Beat egg whites in separate small bowl with electric mixer on high speed until stiff peaks form. Gently fold into chocolate batter. Pour evenly into prepared pans.
Bake for 30 minutes or until toothpick inserted in centers comes out clean. Immediately run spatula around side between cakes and side of pans. Cool 15 minutes; remove from pans. Remove parchment paper. Cool completely on wire racks.

For the Frosting:

Mix milk, sugar, butter, and egg yolks in a large saucepan. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
Add vanilla, coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.
Frost in between the layers and the top of the cake.

Nutrition:

Substitutions:

Recipe courtesy of Nancy Boylan.

Read my review of this recipe.

Ingredients:

• 1 cup Guinness (or other dark stout)
• 1 cup (2 sticks) unsalted butter
• 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
• 2 cups all purpose flour
• 2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 2/3 cup sour cream
• 6 ounces good semisweet chocolate chips
• 6 tablespoons heavy cream
• 1 teaspoon instant coffee granules

Directions:

Preheat oven to 350°F. Butter or spray a bundt pan.

Bring stout and butter to a simmer in heavy saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool 10 minutes. Turn cake out onto rack and cool completely.

For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Allow to cool slightly and then drizzle over the top of cooled cake.

Nutrition:

Substitutions:

Recipe adapted from Epicurious.

Read my review of this recipe.

Ingredients:

Sponge Cake:

• 3 large eggs
• 1/2 cup (115 grams) granulated white sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup plus 2 tablespoons (85 grams) all purpose flour
• 2 tablespoons unsalted butter, melted

Pastry Cream:

• 2 cups whole, 2 percent fat, or 1 percent fat milk
• 6 egg yolks
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon pure vanilla extract

Chocolate Glaze:

• 4 ounces semi-sweet chocolate, chopped
• 1/2 cup heavy cream

Directions:

Sponge Cake: Preheat oven to 350 degrees and place rack in center of oven. Grease and line the bottom of an 8 inch cake pan with parchment paper.
Beat the eggs and sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). At this point beat in the vanilla extract. Sift 1/2 of the flour over the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in. Whisk about 1/2 cup of the batter into the melted butter (to lighten it) and then gently fold the butter mixture back into the rest of the batter. Pour immediately into the prepared pan and bake for about 25 minutes or until springy to the touch. (A toothpick inserted in the middle will come out clean.) Remove from oven and place on a wire rack to cool. Run a spatula or sharp knife around the inside of the pan and then invert the cake onto a wire rack. Remove parchment paper.

Pastry Cream: In a medium-sized stainless steel bowl, mix the sugar and egg yolks. (Never let the mixture sit too long or you will get pieces of egg forming.) Add the cornstarch to the egg mixture, mixing until you get a smooth paste. Set aside. Meanwhile in a saucepan bring the milk to boiling over medium heat. (The milk will foam up to the top of pan when done, so watch carefully.) Remove from heat and add slowly to the egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another 30 – 60 seconds until it becomes thick. Remove from heat and whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.

Chocolate Glaze: Place the chopped chocolate in a small heatproof bowl. Set aside. Bring the cream just to a boil in a saucepan over medium heat. Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes. Stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.

To assemble: With a serrated knife slice the cake in half horizontally. Remove the top half and set it aside. Place the bottom half on your serving plate, cut side up. Pour or spoon the pastry cream onto the cake, spreading to make an even layer. Place the top half of the cake (cut side down) onto the filling.Pour the glaze onto the center of the cake and carefully spread the glaze, with an offset spatula, to the edges of the cake. Refrigerate a few hours before serving to allow the glaze to set and flavors to mingle.

Nutrition:

Substitutions:

I used a 9-inch cake pan and baked the cake for 20 minutes. It worked fine, but I had to be careful when cutting the cake in half, since it wasn’t quite as tall as it should have been.

My adaptation of many recipes.

Read my review of this recipe.

Ingredients:

• 3 ounces fine-quality semi-sweet chocolate
• 1 1/2 cups hot brewed coffee or 1 tablespoon instant coffee granules dissolved in 1 1/2 cups hot water
• 3 cups sugar
• 2 1/2 cups all-purpose flour
• 1 1/2 cups unsweetened cocoa powder (not Dutch process)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons salt
• 3 large eggs
• 3/4 cup vegetable oil
• 1 1/2 cups well-shaken buttermilk
• 2 teaspoons vanilla

Directions:

Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Nutrition:

Substitutions:

I usually make this cake in 3 9-inch cake pans, baking the cakes at 325 degrees for about 30 minutes. This recipe makes enough cake batter for a 13×9 cake plus a 9-inch cake.

Recipe courtesy of epicurious.

Read my review of this recipe.

Ingredients:

Coconut Milk:

• 2 ounces freshly grated coconut, approximately 1/2 cup
• 1/2 cup boiling 2 percent milk

Coconut Cream:

• 4 ounces freshly grated coconut, approximately 1 cup
  1/2 cup boiling 2 percent milk

Coconut Cake:

• Vegetable oil, for cake pan
• 14 1/4 ounces cake flour, plus extra for pans, approximately 3 cups
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 cup fresh coconut milk
• 1/2 cup fresh coconut cream
• 8 ounces unsalted butter, room temperature
• 16 ounces sugar, approximately 2 1/4 cups
• 1 teaspoon coconut extract
• 4 egg whites
• 1/3 cup coconut water

7-Minute Frosting:

• 3 large egg whites
• 12 ounces sugar, approximately 1 3/4 cups
• 1/3 cup coconut water
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon kosher salt
• 1 teaspoon coconut extract
• 1/2 teaspoon vanilla extract
• Fresh grated coconut from 1 coconut, approximately 8 to 10 ounces

Directions:

Cook’s Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.

For the coconut milk:
Place 2 ounces of the coconut into a small mixing bowl and pour over the boiling milk. Stir to combine. Cover tightly and allow to sit for 1 hour. Transfer the mixture to the carafe of a blender and process for 1 minute. Place a tea towel over a mixing bowl and carefully pour the mixture into it. Gather up the edges and squeeze until all of the liquid has been removed. Discard the coconut. You may use the milk immediately or store in the refrigerator for up to 2 days.

For the coconut cream:
Repeat the same procedure as above only using 4 ounces of freshly grated coconut.

For the Coconut cake:
Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.

Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.

Combine the coconut milk and coconut cream in small bowl and set aside.

Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.

With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.

In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.

Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.

For the 7-minute frosting:
Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.
To Arrange:

Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.

Makes one cake.

Nutrition:

Substitutions:

I ended up using unsweetened grated coconut in between the cake layers. Read more here.

Recipe courtesy of Alton Brown

Read my review of this recipe.

Ingredients:

For the cake:

• 3 1/2 cups sifted cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 3/4 cups granulated sugar
• 1/4 cup light brown sugar
• 1 cup butter, softened
• 6 eggs
• 1 teaspoon vanilla extract
• 1 cup milk

For the caramel filling:

• 1 1/2 cups brown sugar
• 1/4 cup butter
• 1/2 cup evaporated milk

For the frosting:

• 1/4 cup light brown sugar
• 10 tablespoon butter, divided
• 1/3 cup heavy whipping cream
• 8 ounces cream cheese, softened
• 1/2 teaspoon vanilla extract
•  Dash of salt
• 1 3/4 cups powdered sugar

Directions:

For the cake:

Preheat oven to 350°. Grease 2 (9-inch) round cake pans; line with lightly greased parchment or wax paper.

Combine flour, baking powder, and salt in a bowl; set aside. Place granulated sugar, light brown sugar, and butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition. Pour into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire rack. Place 1 layer on a cake plate.

For the filling:

Combine brown sugar, evaporated milk, and butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook (without stirring) until a candy thermometer registers 238°. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set.

For the frosting:

Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally. Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.

Spread a thin layer of the frosting over filling. Top with second layer. Frost cake. Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight. Let stand 10 minutes at room temperature before serving.

Nutrition:

Substitutions:

Recipe courtesy of Cottage Living

Read my review of this recipe.

Ingredients:

• 2 cups self rising flour
• Pinch of salt
• Pinch of ground cloves
• 1/2 cup butter, at room temperature
• 3 or 4 cooking apples
• 1/2 cup sugar, plus some for top of cake
• 2 eggs, beaten
• Milk, to mix

Directions:

Preheat the oven to 375 degrees and butter a 8-inch cake pan.

Sieve the flour, salt, and cloves into a bowl. Cut in the butter and run in until the mixture is like fine breadcrumbs. Peel and core the apples. Slice them thinly and add to the rubbed mixture with the sugar. Mix in the eggs and enough milk to make a fairly stuff dough, then turn the mixture into the prepared tin and sprinkle with more sugar.

Bake in the preheated oven for 30 to 40 minutes, or until springy to the tough. Cool on a wire rack. Cake can be served warm or cold.

Makes 1 cake.

Nutrition:

Substitutions:

In place of self rising flour, I used 2 cups of all purpose flour, 3 teaspoons baking powder, and 1/4 teaspoon salt.

Recipe courtesy of Irish Food & Cooking.

Read my review of this recipe.

Ingredients:

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions:

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Serve with fresh whipped cream.

Serves 6-8.

Nutrition:

Substitutions:

I omitted the nutmeg due to personal preference. As a side note, this will definitely serve at least 15 people. I cannot image eating an eighth of this dessert.

Recipe courtesy of Paula Deen.

Read my review of this recipe.

Ingredients:

For the cake:

• 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
• 1 1/2 cups granulated sugar
• 3 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/4 cups sour cream
• 2 1/2 cups cake flour (not self-rising)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

For the streusel:

• 1/4 cup light brown sugar, packed
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon kosher salt
• 3 tablespoons cold unsalted butter, cut into pieces
• 3/4 cup chopped walnuts, optional

For the glaze:

• 1/2 cup confectioners’ sugar
• 2 tablespoons real maple syrup

Directions:

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Serves 8-10.

Nutrition:

Substitutions:

I made the cake in a bundt pan that I sprayed with cooking spray for baking (the type with flour in it). Because I needed to flip the cake after baking it, I put half the streusel in the bottom of the pan and then the other half in the middle. As a substitute for cake flour, I used 2 1/2 tablespoons of corn starch plus enough all-purpose flour to make 2 1/2 cups.

Recipe courtesy of Ina Garten.