Raspberry Filled Vanilla Butter Layer Cake

We love chocolate at my house.  Well most of us.  There are some who prefer vanilla over chocolate.  Unfortunately, whenever I make something vanilla, I usually offset it with something chocolate.  This cake, then, is for my oldest Hungry Puppy.  Just because.  The cake is a fabulously fun cake to make.  You combine all of the dry ingredients (flour and all!) then beat the butter into that.  Then add the milk and eggs.  Seem totally backwards?  It totally works!  And you don't have to worry about adding the wet then the dry, in which order, and how many additions.  Super simple.  Super delicious.

Raspberry Filled Vanilla Butter Layer Cake

Vanilla Butter Cake:
2 3/4 cup all purpose flour
1 1/2 cups granulated sugar
3 3/4 teaspoons baking powder
3/4 teaspoon salt
12 Tablespoons (1 1/2 sticks) butter, room temperature
3/4 cup milk, room temperature
2 teaspoons vanilla extract
4 eggs, room temperature

1 cup canned raspberry pie filling

Bakery Style Frosting:
1 cup shortening
1/4 cup powdered non-dairy creamer
1/2 teaspoon almond extract
1/2 teaspoon clear vanilla (for really white frosting)
16 ounces (about 4 cups) powdered sugar
4-6 Tablespoons water
Sprinkles (optional)

Preheat the oven to 350F.  Spray 2 9-inch round cake pans with cooking spray, then dust with flour, tapping out any excess.

In a large bowl, combine the flour, sugar, baking powder, and salt.  Add the butter, and beat on low speed until the mixture resembles crumbs (no larger than pea size).  Add the milk and vanilla extract and beat until well blended.  Add the eggs one at a time, beating well after each addition.

Pour the cake batter evenly in the two pans, using a spatula to smooth out the top.  Place the cakes in the preheated oven and bake for about 25 minutes, or until a toothpick inserted in the center of the cakes comes out clean.  Remove the cakes from the oven and place on a wire rack for 20 minutes to cool.  Run a butter knife around the edge of each cake, then turn the cakes out of the pans.  Place the cakes on the cooling rack to cool completely. 

For the frosting, cream together the shortening, creamer, almond extract, and vanilla extract.  Gradually beat in the powdered sugar (mixture will be very dry and maybe a bit crumbly).  Add the water (starting with 4 Tablespoons and adding more if necessary) and beat the frosting until smooth.

To assemble the cake, place one cake layer upside-down on a serving plate.  Spread with the raspberry pie filling to within about 1/2 inch of the edge of the cake.  Place the second cake layer upside-down on top of the raspberry filling.  Frost the top and sides of the cake with frosting, decorate with sprinkles and piped designs if desired.  Makes 12 to 16 servings.

Enjoy!  -Cardamommy

Five-Spice Raspberry Almond Nests

I have recently discovered Chinese Five Spice.  What is that you ask?  It is a blend of cinnamon, cloves, fennel, star anise, and szechuan pepper.  Whoa.  Where have you been all my life?  I used it in a savory chicken dish last week, and knew immediately that I had to try it in something sweet.  My fabulous sister is surprise visiting this weekend, and we decided that with our powers combined, we could totally come up with something fabulous.  And oh did we ever.  These cookies are so wonderful.  They are warm and nutty, and the five spice gives them a complexity that leaves you wondering "what spice, exactly, did I just eat?".  Amazing.  If you don't like almonds, use pecans or hazelnuts...whatever you like.  Not a fan of raspberry?  Same goes for you...make it lemon or strawberry, choose your favorite!

Five-Spice Raspberry Almond Nests

1/4 C Packed Brown Sugar
1/4 C Shortening
1/4 C Butter, softened
1/2 tsp Vanilla
1 Egg, separated
1 C All-Purpose Flour
1/4 tsp Salt
1 tsp Chinese 5-Spice
1 C Finely Chopped Almonds
About 6 T Jelly or Jam (any flavor, but we used raspberry)

1. Heat oven to 350 F. In a medium bowl, beat brown sugar, shortening, butter, vanilla and egg yolk with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

2. Shape dough into 2-inch balls. In small bowl, beat egg white slightly with fork. Place nuts in small bowl. Dip each ball into egg white; roll in nuts. On ungreased or parchment linied cookie sheets, place balls about 1 inch apart. Press thumb into center of each cookie to make indentation, but do not press all the way to cookie sheet.

3. Bake 12-14 minutes or until light brown. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from cookie sheets to cooling racks. Fill each with about 1 tbsp jelly.  Makes  about 1 dozen.

Enjoy and Malzheit!  -Cardamommy and Coriaunty

Marbled Orange Chocolate Chunk Cookies

A super long time ago, I tried to make a marbled cookie.  It was a horrendous flop.  Of epic proportions.  The problem?  Getting both the chocolate and the vanilla dough to be the same consistency so that they spread the same amount in the oven.  Quite vexing.  Until the other day when I envisioned this cookie and had an epiphany.  Maybe I should use the same dough for the chocolate and the vanilla, just add cocoa powder to the chocolate dough.  Please don't laugh at my incompetence if this was obvious to you forever ago.  At least I figured it out, and the result is amazing!  This is not a difficult cookie to make, nor is it significantly more time consuming than a regular drop cookie.  Just scoop the dough like normal and roll the chocolate and vanilla together before baking.  Simple, gorgeous, and delicious.

Marbled Orange Chocolate Chunk Cookies

1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
grated zest of 2 oranges
1 teaspoon vanilla
2 eggs
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup all purpose flour (for the vanilla dough)
1/4 cup cocoa powder (for the chocolate dough)
1 cup semi sweet chocolate chunks
1 cup milk chocolate chips

Preheat the oven to 375F.  Line a baking sheet with parchment paper.  

Cream together the butter, sugar, brown sugar, and orange zest.  Beat in the vanilla and eggs.  Add the flour, baking soda, and salt, and beat until combined.  Divide the dough in half and place one half in a separate bowl.  Stir in the 1/4 cup flour to one bowl, and the 1/4 cup cocoa powder to the other bowl.  Stir in  1/2 cup chocolate chunks and 1/2 cup milk chocolate chips to each bowl.

Scoop each type of dough into 1 tablespoon balls and place on a piece of wax paper until all of each dough has been scooped into balls.  Spray your hands with cooking spray, then take a ball of vanilla dough and a ball of chocolate dough and gently press together.  Roll until a ball forms, then place on the prepared baking sheet.  Repeat with remaining dough balls.  If you prefer, you can combine and roll the dough into balls as scoop each one, but I found that it was easier and less messy to scoop all of the dough into balls, then marble them all afterwards.  

Bake the cookies for 12 minutes, or until just set on the top.  Remove cookies from the oven and transfer to a cooling rack to cool completely.  Makes 2 dozen cookies.

Enjoy!  -Cardamommy

Double Chocolate Caramel Oatmeal Cookies

I found this recipe over on www.somethingswanky.com, and I love it!  I made a few changes, and we definitely have a keeper here.  One quick note, the cookie dough is quite soft.  Soft enough that you will want to add more flour.  Don't do it.  (In the form of trial and error, I tried and I erred). These cookies are chocolatey and oaty with bursts of caramel and chocolate chunks.  I am loving the chocolate chunks lately.

Double Chocolate Caramel Oatmeal Cookies

1/2 cup butter, room temperature
1/2 cup shortening
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup old fashioned oats
1 cup chocolate chunks
3/4 cup caramel bits

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

Cream together the butter, shortening, brown sugar and granulated sugar. Beat in the eggs and vanilla extract.  Add the flour, cocoa powder, baking soda, and salt, and beat until combined.  Beat in the oats, then stir in the chocolate chunks and caramel bits.

Drop dough onto the prepared baking sheet using a cookie scoop (about 2 tablespoons). Bake for 10 to 12 minutes, or until the cookies are just set in the middle.  Remove cookies from the oven and let cool on the pan for several minutes before transferring to a cooling rack to cool completely.  Makes about 2 dozen cookies.

Enjoy!  -Cardamommy

Oatmeal Cookie Dough Bars

I found this recipe on picky-palate.com, and decided that it was brilliant, and that I had to try it out for myself.  I am so glad that I did.  These little bars are completely amazing.  They are a perfect combination of chewy bar and gooey cookie dough.  I love cookie dough.  So much in fact that I rarely (if ever) get the number of cookies that the batch is supposed to make.  A little too much dough never makes it's way to the oven.  These bars are a perfect solution.  You can use whichever combination of chocolate chips you like best.  I'm thinking that chocolate covered raisins would be delicious too.  And I think that I may be forced to recreate this recipe in a brownie/brownie batter combination.  Ooooh, the possibilities.

Oatmeal Cookie Dough Bars

Bars:
1 stick butter, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup quick oats
1/2 teaspoon kosher salt (or use about 1/4 teaspoon table salt)
1/2 teaspoon baking soda
1/2 cup butterscotch chips
1/2 cup white chocolate chips

Cookie Dough Frosting:
1 stick butter, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup quick oats
1/4 teaspoon kosher salt (or 1/8 teaspoon table salt)
1-2 Tablespoons milk
1/2 cup white chocolate chips

Preheat the oven to 350F.  Line an 8x8 inch baking pan with aluminum foil.  Lightly grease the foil using cooking spray.  Set aside.

For the bars, cream together the butter, sugar, and brown sugar.  Add the egg and vanilla, and beat until incorporated.  Add the flour, oatmeal, baking soda, and salt and beat until just combined.  Transfer the dough to the prepared pan and use a large spoon to spread evenly.  Bake the cookie bars in the preheated oven for 30 minutes, or until set in the center and golden.  Remove the cookie bars from the oven and let cool completely.

For the cookie dough frosting, cream together the butter, sugar,  brown sugar, and vanilla until light and fluffy.  Beat in the flour, oatmeal, and salt.  Add the milk, one tablespoon at a time until the frosting comes together.  Stir in the white chocolate chips.  

Use the edges of the foil to lift the cooled cookie bars out of the pan.  Spread the cookie dough frosting over the cooled cookie bars.  Cut into squares.  Makes 16 bars.

Enjoy!  -Cardamommy

Caramel Sauce

I posted this caramel sauce before, when I made the Chocolate Caramel Whipped Cream Cake.  However, this sauce is so delicious and so versatile, I decided that I had to post it on its own.  This sauce is not difficult to make, so please don't be intimidated.  It is delicious served over cakes, or pies, or ice cream.  You can even mix it into your buttercream frosting.  Did I mention that it is incredibly rich and delicious?  You'll never want to buy caramel sauce again after this.

Caramel Sauce

Caramel Sauce:
1 cup granulated sugar
1/4 cup water
1/2 cup butter
1/2 cup heavy cream
1 teaspoon vanilla
Pinch of kosher salt

In a heavy bottomed saucepan, combine the sugar and the water.  Cook over medium heat (do not stir, just swirl the pan lightly) until the sugar dissolves, about 4 or 5 minutes.  Increase the heat to medium-high and cook the sugar syrup for 7 or 8 minutes until it is amber colored.  Add the butter and lightly stir or swirl the mixture until it melts, being careful not to splash the sauce up the sides of the pan.  When the butter is melted, remove from the heat and stir in the cream, vanilla, and salt.  Let cool before transferring to a jar.  Store in the refrigerator.  Makes about 1 1/2 cups.

Enjoy!  -Cardamommy

Flourless Chocolate Chip Peanut Butter Cookies

I have been meaning to make these flourless chocolate peanut butter cookies for a very long time now.  You know I am not a huge fan of peanut butter cookies, but I've never done one like this, so I had to try it.  These cookies are super easy to put together.  I didn't even use a hand or stand mixer.  Just a bowl and a big spoon.  The cookies turned out nice and soft and tender.  It was a nice textural change from a traditional peanut butter cookie.

Flourless Chocolate Chip Peanut Butter Cookies

1 cup creamy peanut butter
1 cup brown sugar
3 Tablespoons cocoa powder
1 egg
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup chocolate chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.  Set aside.

In a large bowl, combine the peanut butter, brown sugar, cocoa powder, egg, baking soda, and salt, and stir together until smooth and combined.  Stir in the chocolate chips.  Scoop the dough with a cookie scoop and drop on the prepared baking sheet.  Flatten the cookies slightly.

Bake the cookies for 10 minutes, until just set.  Remove cookies from the oven and let cool on the baking sheet for 1 to 2 minutes.  Transfer cookies to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Slow Cooker Baked Beans

I really like baked beans, and have been looking for a slow cooker baked bean recipe for forever.  Forever.  I wanted a recipe that was made from scratch...no canned or prepared beans involved.  I found this recipe on Chow.com, and I love it.  It uses dried beans, which means you have to soak them, so the preparation takes a bit longer, but it is worth it.  I changed just a couple of minor things from the original recipe, and I absolutely love the result.  You could also easily change up the flavors.  Want sweeter baked beans?  Increase the brown sugar just a bit.  Or try substituting dark beer or bourbon for some of the water.  Add some chipotle chiles (or chipotle chile powder) for a little extra kick.  You can totally make these beans your own.

Slow Cooker Baked Beans

1 pound dried navy beans

Water for soaking the beans

8 ounces thick-cut bacon slices (about 6 slices), cooked and diced

1 medium yellow onion, chopped

2 1/2 cups water

1/2 cup ketchup

1/4 cup dark molasses

1/4 cup packed brown sugar

1 tablespoon cider vinegar

1 tablespoon Dijon mustard

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon ground cloves

Pour beans onto the counter (a little at a time) and pick out any rocks or stones.  Place the picked through beans in a large bowl.  Fill the bowl with cold water about 3 inches over the beans.  Allow the beans to soak uncovered at room temperature for at least 8 hours, or overnight.  Drain the beans.

Place the beans, bacon, onion, and 2 1/2 cups of water in the slow cooker.  In a medium bowl, whisk together the ketchup, molasses, brown sugar, vinegar, mustard, salt, black pepper, and cloves.   Pour the ketchup mixture into the slow cooker and stir until well combined.  Cover the slow cooker and cook on low heat for about 12 hours or high heat for about 6 hours, until the beans are tender.  Liquid will thicken as it cools.

Enjoy!  -Cardamommy

Chocolate Layer Cake with Vanilla Malt Frosting

This was not my original plan for this cake.  Not by a long shot.  However, in the kitchen, you have to roll with the punches.  Sometimes disasters happen.  Major epic fail disasters.  So you try to salvage what you can and keep on moving.  Like my lemon pie that was so bitter we only ate the crust and threw out the filling.  Or my delicious chocolate bundt cake, half of which overflowed and ended up on the oven floor.  Or my chocolate and butterscotch mousse filling that turned out to be more like soup and is now ice cream.  This cake was meant to be with the chocolate and butterscotch mousse, but we saved the day with an absolutely delicious vanilla malt frosting.  Probably the best I've ever had.  And the chocolate cake is amazing.  As far as failures go, this one turned out pretty well.  


Chocolate Layer Cake with Vanilla Malt Frosting

Chocolate Cake:
2 1/3 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup cocoa powder
1 cup boiling water
3/4 cup milk
1 cup (2 sticks, 16 Tablespoons) butter, room temperature
2 2/3 cup granulated sugar
2 teaspoons vanilla extract
4 eggs

Vanilla Malt Frosting:
1 cup (2 sticks, 16 Tablespoons) butter, room temperature
1/2 cup shortening
3 cups powdered sugar
3/4 cup malted milk powder
2 teaspoons vanilla extract
1/2 teaspoon french vanilla extract (optional)
Malted milk balls, chopped or halved, for garnish (optional)

Preheat the oven to 350F.  Grease 2 9-inch round cake pans, then line the bottoms with parchment paper, then grease the parchment.  Set aside.

In a small bowl, stir together the flour, baking soda, and salt.  Set aside.  In another small bowl, place the cocoa powder, then slowly whisk in the boiling water.  Once combined, whisk in the milk.  Set aside.  

In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.  Beat in the vanilla extract, and the eggs, one at a time until completely incorporated.  Add 1/3 of the flour mixture to the creamed mixture and beat until just blended.  Beat in half of the chocolate mixture, followed by another 1/3 of the flour mixture, again mixing until just combined.  Beat in the rest of the chocolate mixture followed by the remaining flour mixture, mixing until completely combined.

Divide the batter evenly between the two prepared pans, smoothing out the top with a spatula.  Place cakes in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.  Remove cakes from oven and let cool for 15 to 20 minutes on a cooling rack.  Run a knife around the edge of the cake to loosen, then turn out of the pan and place on the cooling rack to cool completely.

For the vanilla malt frosting, cream together the butter and shortening.  Beat in the powdered sugar, 1 cup at a time until incorporated.  Beat in the malted milk powder, vanilla extract, and french vanilla extract (if desired).  

To assemble the cake, place one cake layer upside down on a serving plate.  Spread with frosting, then place the remaining layer upside down on top.  Use the remaining frosting to frost the top and sides of the cake.  Garnish with malted milk balls.  Makes 10 to 12 servings.

Enjoy!  -Cardamommy