Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 3  cups  powdered sugar
• 2/3  cup  unsweetened cocoa
• 2 teaspoons instant espresso powder, dissolved in 2 tablespoons hot water
• 2  teaspoons  vanilla extract
• 1/2  cup  butter, softened
• 3  to 4 tablespoons milk or cream

Directions:

Whisk together sugar and cocoa in a medium bowl. Combine espresso and vanilla.

Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar mixture alternately with coffee mixture, beating at low speed until blended. Beat in milk, 1 tablespoon at a time, until smooth and mixture has reached desired consistency.

Makes enough icing to cover a 9×13 cake.

Nutrition:

Substitutions:

I added an extra cup of powdered sugar to get the proper consistency.

Recipe courtesy of My Recipes

Read my review of this recipe.

Ingredients:

• 1 cup confectioners’ sugar
  
• 1 cup creamy peanut butter
  
• 5 tablespoons unsalted butter, at room temperature
  
• 3/4 teaspoon pure vanilla extract
  
• 1/4 teaspoon salt
  
• 1/3 cup heavy cream

Directions:

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth, about 5 minutes.

Makes enough for about 18 cupcakes.

Nutrition:

Substitutions:

Perfect match for Chocolate Cupcakes.

Recipe courtesy of Ina Garten.

Read my review of this recipe.

Ingredients:

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  
• 2/3 cup granulated sugar
  
• 2/3 cup light brown sugar, packed
  
• 2 extra-large eggs, at room temperature
  
• 2 teaspoons pure vanilla extract
  
• 1 cup buttermilk, shaken, at room temperature
  
• 1/2 cup sour cream, at room temperature
  
• 2 tablespoons brewed coffee
  
• 1 3/4 cups all-purpose flour
  
• 1 cup good cocoa powder
  
• 1 1/2 teaspoons baking soda
  
• 1/2 teaspoon kosher salt
• Peanut Butter Frosting
• Chopped salted peanuts, to decorate, optional

Directions:

Preheat the oven to 350 degrees. Line cupcake pans with paper liners.In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.

Divide the batter among the cupcake pans (1 standard ice cream scoop per cup is the right amount, about 1/4 cup). Bake in the middle of the oven for 12 to 18 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Frosting and sprinkle with chopped peanuts, if desired.

Makes 24 cupcakes.

Nutrition:

Substitutions:

One batch of the Peanut Butter Frosting barely covered all 24 cupcakes, so next time I will make one and a half batches.

Recipe courtesy of Ina Garten.

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:

Bars:

• 3/4 cup butter, softened
• 1 1/8 cup packed brown sugar
• 3 eggs
• 1 1/2 tablespoon milk
• 1 1/2 teaspoon vanilla extract
• 1 1/8 cup all-purpose flour
• 1 1/8 cup quick-cooking oats
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cup English toffee bits
• 1 cup pecans, chopped

Frosting:

• 3 cups powdered sugar
• 3/4 cup butter, softened
• 1 tablespoons vanilla extract
• 1/4 cup milk or cream
• Dash of salt
• Green food coloring and sugar sprinkles (optional)

Directions:

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, milk and vanilla. Combine flour, oats, baking powder and salt in a separate bowl; gradually add to creamed mixture. Fold in the toffee bits and pecans. Spread into a greased 9 x13 inch baking pan. Bake at 350° for 25 minutes or until a toothpick comes out clean. Cool on a wire rack.

In a large bowl, beat the butter until smooth and well soft.Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add l or 2 tablespoons more milk if too dry. Add food coloring until desired color is obtained. Spread frosting over cooled bars and sprinkle with green sugar.

Makes about 3 dozen bars.

Nutrition:

Substitutions:

Recipe adapted from Taste of Home and Joy of Baking.

Read my review of this recipe.

Ingredients:

• 1 1/2 pounds milk chocolate, chopped and melted
  
• 1 cup heavy whipping cream
  
• 1 cup raspberry jam
  
• 1 teaspoon raspberry flavoring, optional

Directions:

Combining all ingredients in a medium-sized bowl. Stir until well mixed. Ganache will be about as thick as frosting. If it is too thick, thin with a little cream or milk.

Nutrition:

Substitutions:

Excellent with Double Chocolate Cake.

Recipe courtesy of Food Network.

Read my review of this recipe.

Ingredients:

• 4 ounces (1 baking bar) Ghirardelli Unsweetened Chocolate, broken into 1-inch pieces
• 2 teaspoons granulated instant coffee
• 2 tablespoons boiling water
• 2/3 cup butter
• 2 cups confectioners’ sugar
• 1/3 cup milk
• 1 1/2 teaspoons pure vanilla extract

Directions:

Melt the chocolate pieces in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is smooth. Dissolve the instant coffee granules in the boiling water. Stir the coffee mixture into the chocolate, remove from the heat, and set aside. In a large mixing bowl, beat the butter until fluffy. Gradually add the confectioners’ sugar, milk, and vanilla extract, mixing until smooth. Add the melted chocolate and mix until well combined.

Nutrition:

Substitutions:

Excellent with Double Chocolate Cake.

Recipe courtesy of Ghiradelli

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:

• 1 pound powdered sugar
• 4 ounces cream cheese
• 1/2 cup butter or margarine
• 1 teaspoon vanilla
• 5 tablespoons peanut butter
• 1/4 cup milk

Directions:

In a large bowl, add all the icing ingredients and beat until smooth and creamy. Add extra milk if necessary.

Makes enough icing for one 9×13 cake.

Nutrition:

Substitutions:

I added probably a cup of peanut butter. Goes great with Wacky Cake or Double Chocolate Cake.

Recipe courtesy of SuAnn Ritter.

Read my review of this recipe.

Ingredients:

• 1/4 cup margarine, melted
• 1/2 cup unsweetened cocoa powder
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 3 1/2 cups confectioners’ sugar

Directions:

In a large bowl, beat margarine and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners’ sugar until desired consistency is achieved. Adjust with more milk or confectioners’ sugar if necessary.

Makes enough to frost a 9×13 cake or two 8-inch or 9-inch cakes.

Nutrition:

Substitutions:

I used an extra 1/4 cup of cocoa powder and about 1/2 cup of milk. The frosting goes great with this Oatmeal Cake.

Recipe courtesy of www.allrecipes.com