Yellow Cake with Fudge Frosting

So one of my friends had birthday a few weeks ago and we got her a small (6″, 3 layer) cake. Yellow cake with fudge frosting. It reminded me of my mom’s best cake. The one we all loved. But I haven’t tried to make it – yet. But I saw this and thought — okay, single layer – yes; frosting seems pretty simple – yes. I was going to try it and so a few days latter, I did. I am beyond pleased with it. MotH and the Boy both liked it though they are not big sweets fans. The office seemed to really like it too and that makes me happy. I will make this again. Really simple for a great tasting cake and frosting. Next time cupcakes??!!
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CAKE:
1 cup granulated sugar
8 Tbs. unsalted butter, room temperature
2 large eggs
1 tablespoon vanilla extract
3/4 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon baking soda
1 2/3 cups King Arthur all-purpose flour
1 cup sour cream (8 ozs)

FROSTING:
5 tablespoons butter
3 tablespoons unsweetened cocoa
1/4 cup vanilla yogurt (2 ozs)
1 teaspoon vanilla extract
2 1/2 cups confectioners’ sugar, sifted

Preheat the oven to 350°F. Lightly spray a 9″ round cake pan with cooking spray. Line the pan with a parchment round and spray again.

Beat together the sugar and butter until thoroughly combined.

Add the eggs one at a time, beating well after each addition. Beat at high speed for 2 minutes; the batter will lighten in color and become fluffy. Yes, very fluffy. Set your iPhone timer for this.

Add the vanilla, salt, baking powder, and baking soda, stirring to combine.

Starting and ending with the flour, alternately add the flour and sour cream to the mixture. Beat gently to combine after each addition. Scrape the bottom and sides of the bowl. Do not overwork.

Pour batter into the pan and smooth with a spatula (a Get it Right ultimate spatula). Bake the cake for 30 to 35 minutes turning the pan half way through, until it’s golden brown on top, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, or mostly clean

After 10 minutes, turn the cake out of the pan onto a rack to cool completely before frosting.*

Sift the confectioners’ sugar into a medium mixing bowl. Melt the butter in a small saucepan. Stir in the cocoa and vanilla yogurt. Bring the mixture to a boil, then remove from the heat. Stir in the vanilla. It may look like it is seperating, but just hang in there. Add the butter mixture to the confectioners’ sugar in the bowl, beating until smooth. Quickly pour over the cooled cake, while the frosting is still warm. Smooth with an off-set spatula.**

* You can make the cake up to this point and wrap in plastic (as long as you are sure it is cool) and refrigerate for a day or two before frosting. I did it – and it worked really well.

** This is a very simple frosting, but it works really well. I am stunned at how simple this whole cake is to make. Really. This could surely be a weeknight cake.

D&D_2196I will say, I would eat this cake any day without frosting. It is that good. Like a snack cake – wonder what it would take to put it in a loaf pan and decorate with a little powdered sugar when it is finished and cool?

Guess I will be chatting with the bakers from King Arthur Flour again. I love that you can just chat and ask the questions you need answers to – a great service to the KAF customers.

Blueberry Upside-Down Skillet Cake

I think this is such a great idea. I love blueberries.  A lot. I really am not too much of a fan of other fruits. There are just a few:  Blueberries, blackberries, nectarines, grapes, apples, esp. Granny Smith, raisins, but that is dried fruit but it is still fruit and I love that. Are cranberries a fruit? I am not sure, but I like them both fresh and dried. I guess they are a fruit. This just shows my lack of knowledge. And I am too lazy to check it out.

I think the orange juice in this in this recipe will likely make it. I have orange juice in my cranberry relish recipe for Thanksgiving and it makes me happy. It just works. Sometimes you just need that slight acidity with a little sweetness – not the over powering citrus like a lemon. But some times you need that too – Pecorino Chicken is a great example. Indeed.

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4 Tbs unsalted butter, cubed
1 cup packed light brown sugar
1/4 orange juice
1 cup fresh or frozen blueberries
1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 large egg, room temperature
1/2 cup whole milk
8 Tbs unsalted butter, melted
1/2 tsp vanilla

Preheat oven to 400 degrees. In a ten-inch oven proof* skillet, melt butter over medium low heat, stir in brown sugar until dissolved. Remove from heat. Stir in orang juice and the place blueberries over mixture.

In a large-ish bowl, sift together flour, sugar, baking powder, and salt. In a large bowl, mix together egg, milk, butter, and vanilla until blended. Add wet ingredients into flour mixture, until it just comes together – do not over mix. Pour over blueberry in the skillet.

Bake 18 – 22 minutes or until toothpick comes out clean. Cool 10 minutes before inverting onto serving plate. Dust with some powder sugar, or, whipped cream, or vanilla ice cream or whatever strikes your fancy.

Notes: I am going to make this again. I did not let it bake enough to set the cake. Boo. That said, the parts that I did eat were really good. I may make this the next time with frozen (organic – yes, I did it) blueberries which means I could make it just about any time.

Source: I got nothing. And I really feel bad about that. If someone recognizes this –  let me know. I want to give credit where credit is due. But sometimes I just mess up in this department.

* If you are not sure if your skillet, esp. the handle, is heat-proof at this temperature, just wrap the handle in a couple of layers of heavy duty foil. It works. See: Apple Sour Cream Butterscotch Upside-Down Cake that I make all the time, especially for the Boy’s birthday.

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Chocolate Guinness Cake – Nigella

I cannot help myself, but I really like Nigella. I know people get weird about the “domestic goddess” thing, but she has always seemed like my kind of cook – do not take it too seriously and have a good time, and that is what I really try to do.

I have her cookbooks “How to Eat,” and “How to be a domestic goddess.” Oh, and “Nigella Summer.” I would love to have such a cool name. When you have a name that many people have – my name, it is kind of annoying. Thankfully my mom was ahead of the curve. There were no other Jennifers in my classes, but lord help you if you were a few years younger than me, there were Jennifers aplenty. Sometimes it helps to be in the forefront of a popular name. And then it is still kind of a thing that I would like a unique name. I guess that is why Jj works for me.

D&D_1945I am always looking for the ultimate version of a Guinness cake, so let’s see how this one stacks up to the other I made last year. I know it is not strictly the Guinness time of year (March), but I don’t really care. It’s what I want to make so it is what shall be made.

Butter for pan
1 cup Guinness stout
10 Tbs unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 Tbs vanilla extract
2 cups all purpose flour
2 1/2 tsp baking soda

1 1/4 cups confectioners’ sugar
8 ozs cream cheese, softened
1/2 cup heavy cream

Preheat oven to 350 degrees. Butter a 9″ springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

In a small bowl, combine sour cream, eggs, and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place on wire rack and cool completely in pan.

Break up any lumps in confectioners’ sugar – I sift. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.

Remove cake from pan and place on platter. Ice top of cake only to resemble a pint of Guinness. Because that is just really cool.

St. Patrick’s Day – Preview Day, sort of

Unfortunately, I will be out of town for St. Patrick’s Day this year as I have been in several other years and it makes me sad. St. Patrick’s Day was our first date – ish. I do not think the MotH planned it as a date, but I think it was inevitable and now it is probably the second most important date for us – the wedding date being the most important. Or maybe the other way around. Interesting, that both days were really just amazingly relaxed. Guess that is just us. I think that may be what happens when two adults realize they have found the right person for them.  Okay – I shall stop now because that sounds too sappy. I do seem to do that on occasion.

So back to St. Patrick’s Day, since I will not be around in my kitchen, I will replay some of my favorites for you to enjoy. I guess I need to figure out when St. Andrew’s Day (November 30th) is as he is the patron saint of Scotland and I am Scottish on both sides of my family. You do not look like me or like the Boy without some Scottish in you. When I think back, my father really had the look about him, but I just did not recognize as I do now in hindsight. I guess I have to figure out Scottish food, but I’m not entirely sure that will be a good thing. ?

Reuben Casserole – as I have said, not pretty, so not pretty, but pretty amazing.

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Guinness Chocolate Cake with Cream Cheese Frosting. It’s like looking at a really good pour of Guinness. That is something that has to be done correctly and it takes time – just wait, it will be worth the reward.

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Guinness Brownies – I do not like brownies at all. But the first time I made these, well, hell, in small doses they were amazing. And I think the Boy liked the idea that there was stout in his brownies made him happy. Can not say that I blamed him for that.

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Bundt Pan problem – redux.

Dear lord, I do understand that I have too many bundt pans, but when you are a real Southern baking woman, can that really be true? Or are you a real baker? In my head, that is a no. Never too many bundt pans and never too many recipes for pound cake either. This is one of my William-Sonoma Gold Touch Pans. They are just too amazing. The bake is great – not too dark and not too light. They say they are non-stick-ish, but I never trust that and spray with baking spray, especially to get in the corners and what nots of these pans.

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All my Williams  Sonoma bundt pans are from Nordic Wear – a made in America company that has been around for ages and a day – since 1946. This one is the heritage bundt pan based on the German design of the kugelhopf. To be honest, this is one of the simplest of the bundt pans that I have, but it is one of my favorites.  It still is rather architectural and looks good with a simple bit of confectioners’ sugar on it.

Hey – look at that – I spelled confectioners’ right the first time – slightly amazing.

Sour Cream, Chocolate Chip, & Butterscotch Chip Cake

Yes, I take the Oxford comma seriously. That said, this kind of cake just sounded a little too good to be true. However, I think it delivers. Sour cream gives it a tang, and chocolate chips are really pretty good, but add the butterscotch chips and it seems a good balance – but I do have butterscotch thing. Always had. My father used to buy me butter rum lifesavers and bring them home after work. I seemed to always be checking his shirt pockets for lifesavers and the butter rum and cherry were my favorites. . The MotH* tried it and had some suggestions that I think will be good the next time I make it. His idea is to leave off the butterscotch chips and add some chopped pecans (Renfroe Pecans = local pecans) and to be honest, I think I could do without butterscotch and chocolate and just put in the pecans and this cake would be just, pretty much amazing.dd_1549

1 1/2 cups (6.8 ounces) all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
5 tablespoons unsalted butter, melted and cooled
2/3 cup granulated sugar
1 teaspoon of vanillla
1 cup sour cream
1 large egg
1/4 teaspoon plus a pinch of salt
1/3 cup semi-sweet chocolate chips
1/3 cup butterscotch chips

Vanilla Icing – sorry did not do this, but if it works for you – go on then.**
1 tablespoon unsalted butter
1/2 cup confectioners’ sugar
1-2 tablespoons milk
1/4 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan – I just love baking spray – it makes this part easier.

Sift together the flour, baking powder and baking soda together over a piece of waxed paper.

In a mixing bowl, stir together the cooled butter, sugar, vanilla, sour cream, egg and salt. Add the flour mixture to the sour cream mixture and stir until blended (batter will be thick), then stir in the chips. Transfer the batter to the loaf pan and bake for 45 minutes. Let cool for about 15 minutes in the pan, then carefully turn from pan and let cool on a wire rack.

*Man of the House.

**Again, did not do this – it seemed to be gilding the lily, but I am not a fan of overly sweet things. Melt the butter in a microwave-safe bowl or a 2 cup Pyrex measuring cup. Add the confectioners’ sugar and stir to coat it with butter – it will be thick and pasty. Slowly add the milk about 1/2 tablespoon at a time, mixing well and adding more until you get the consistency you like. Stir in the vanilla. Drizzle over the cooled cake.

Again, I think this vanilla icing is so not necessary. Just me though. To each her own.dd_1548

Source: Cookie Madness – once again. A great site with lots of recipes I really like. That does not mean I will not try modification of this idea – because that what people who cook/bake do. Everything is a springboard to something new.

Milton Bakery

Milton Bakery is an old school bakery. They make muffins, pastries, croissants, and lots of specialty cakes, and pies in the fall. They also bake breads and rolls. And they also make donuts.

Since our nephew mentioned it recently, I cannot forget Shipley’s donuts in Texas. Those donuts holes were amazing and I ate way more than I should. But would still love to eat so many more. I might even get up a little earlier for those next time we are in Texas. Not kidding, and I never do that on the weekend. Ever. Do not get me started about kolaches. That is a entire different story.

I have taken pictures of the Milton Bakery donuts, but, I did kind of decimate the box. Six donut holes out of a dozen. And I still want more. That is so not good.

D&D_1511This just reminds me of the Donut Shoppe in Jacksonville. My Dad would go and get donuts there pretty much every weekend. The shop was on University Boulevard, and right next to a 7-11, not very promising, but the donuts were pretty much amazing. Yep. It has moved since I lived there – still on University – next to a, wait for it, gas station, but the donuts are still amazing and dear lord they open at 5:00 am – ugh – who does that? I guess bakery people, but sure the hell, not me.

When we were kids we would always get donuts at the Donut Shoppe on our way out of town on our way to North Carolina to visit our parents’ families, and also go to the 7-11 for candy for the trip too. The donuts were eaten on our way and enjoyed. But the funny thing is that since we were on a road trip were were only allowed to bring a shoe box of our own stuff to pass the time, and I did fill my box with candy – especially the big ass (at the time but not anymore) everlasting gobstoppers. Yes, I did love Willie Wonka and the Chocolate Factory. Also did read the book which it was based on, Charlie and the Chocolate Factory. I was such a library dork. I guess I have always been a reader – not a bad thing, in the grand scheme of things.

Okay, back to donuts. I think I just might be going back to the Milton Bakery this weekend. I know Krispy Kreme is a Southern tradition, but my favorite way to eat them is without the glaze, and you can order them that way. Krispy Kreme was founded in Winston-Salem North Carolina and is an iconic Southern treat. When we lived in Chapel Hill, I had a colleague and friend whose father made the first neon Krispy Kreme sign for the first store. What a very cool story. But that being said, that glaze kind of makes my teeth hurt a bit. The Boy used to go by our one little Krispy Kreme for coffee and donuts before classes at high school, can not say that I blame him.

Either way, I am a giant fan of the Milton Bakery. It reminds me of my dad and that makes me happy. Oh, and can I have just about a dozen more donut holes, please.