Packing on the Pounds

I have a favorite Snickerdoodle Cake. I love it. However, some complain that it is too dry for their taste. Since one of those complainers was coming to dinner the other night, I figured I better come up with something 'not so dry.' I decided to try a Pound Cake approach to Cinnamon Cake and see if that would be any better. I wouldn't say it was better (because I love my Snickerdoodle Cake recipe) -- but it was at least as good!

Brown-Sugar-Cinnamon Pound Cake (adapted from Smitten Kitchen)
1 1/2 cups (3 sticks) unsalted butter, room temperature
8-oz. Philadelphia brand Whipped Brown Sugar & Cinnamon Spice Swirl cream cheese, room temperature
3 c. granulated sugar
6 large eggs, room temperature
2 tsp. pure vanilla extract
2 tsp. ground cinnamon
3 c. all-purpose flour
1 tsp. salt
Cinnamon Glaze

Preheat oven to 325 degrees and lightly spray a 12-cup bundt pan with baking spray, such as Baker’s Joy.

Place butter and cream cheese in mixing bowl and beat on medium speed until smooth. Add sugar, increase mixer to high speed, and beat for 5 minutes, until mixture is light and airy. Add eggs, one at a time, beating after each addition. Add vanilla and cinnamon, then flour and salt all at one time. Beat just until incorporated.

Pour batter into prepared pan and even out the top. Bake until cake is golden brown and a cake tester comes out clean, 1 hour and 15 minutes. Remove cake from oven to a cooling rack. Cool in pan for 20 minutes. Remove from pan and allow to cool completely. Glaze with cinnamon glaze.

Cinnamon Glaze
1 c. powdered sugar
2 Tbsp. milk
1/2 tsp. ground cinnamon

Mix ingredients in a small bowl until smooth. Drizzle over cooled cake.

Football and Baking

(I wrote this on Saturday, but posted it today)

Yes. That's what I said. Football. and. Baking. They go together at my house. If there's a BYU football game, I'll be watching it -- either in the stadium or on TV. Well, today it's on TV.

While I watch, I bake. Yes, BAKE. The floorplan of my house allows me to watch TV from the kitchen with no problem at all. So, today the TV's on, the volume is up and my KitchenAid mixer is doing its thing. The oven is preheated and my experimental Buttermilk Cake is just minutes away from being taste-tested. I am a happy girl.

Buttermilk Cake with Berries in Ginger Syrup
For the Cake:
2 C cake flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 C unsalted butter, softened
1 C sugar
1 tsp vanilla
2 large eggs, room temperature
1 C buttermilk

Preheat oven to 350 degrees F. Line bottom of a buttered 9x2 round cake pan with parchment paper. Spray PAM onto paper.

Whisk together flour, baking powder, baking soda and salt. Set aside. In a large bowl with an electric mixer, beat together butter and sugar until light and fluffy (about 5-6 minutes). Beat in vanilla. Add eggs, one at a time, beating well after each addition. Set mixer to low speed and beat in all of the buttermilk, just until combined. Add flour mixture in three batches, mixing after each addition just until combined. Do not overbeat batter.

Spoon batter into cake pan and smooth the top. Bake until golden, about 40-45 minutes. Cool in pan on a rack for 10 minutes, then run a thin knife around edges of cake to loosen it from pan. Invert onto rack then invert back onto a cake plate.

For the syrup:
3/4 C ginger ale
3/4 C water
3/4 C sugar
2-inch piece fresh gingerroot, peeled and coarsely grated
1 1/2 C raspberries
1 C blackberries or 1/2 C blueberries

Bring ale, water, sugar and ginger to a boil, stirring occasionally. Continue cooking until mixture reduces to about 1 cup (about 15 minutes).
While syrup is simmering, place berries in a deep bowl. Pour hot syrup through a fine sieve onto the berries, then stir to combine them. Make sure the berries are covered in the syrup. Let berries stand at least 20 minutes, but no more than 2 hours before serving.

To assemble:When cake is cooled, lightly pierce the outside edge of the cake with fork tines. Drizzle just a bit of the gingered syrup along the outside edge of the cake. Next, place soaked berries in the center of the cake. Add a dollop of whipped cream on top of the berries.

Note: this cake can tend to be a little bit dry for my taste, so when I serve individual slices, I drizzle a bit more of the ginger syrup on the edge of the cake slice that doesn't have berries on it.

The End... As We Know It

Fresh fruit season has come to an end. The peaches are all gone. The apple stand I pass going to work has been closed the past two days. Sigh. Deep, deep sigh. Oh well... it gives me a reason to start looking forward to next year.

While perusing my photos I found these. I hadn't realized I'd never posted this recipe. I adore this recipe. It is delicious over sweet shortcake biscuits for a summer brunch. It is also delicious over a decadent poundcake for dessert.

Warm Berries and Peaches Compote (adapted from Morning Food)
For the fruit mixture:
2 cups blueberries
2 tablespoons white sugar
1 tablespoon lemon juice
1/2 teaspoon cornstarch
Pinch of salt
2 small or 1 large peach, peeled, and cut into eighths
3 cups raspberries
1 tablespoons raspberry syrup
1 tablespoon water

To prepare the fruit: Combine the blueberries, 2 tablespoons sugar, lemon juice, cornstarch, and salt in a non-aluminum saucepan. Bring to a boil and reduce the heat, simmering until the mixture thickens and a sauce forms, about 10 minutes. Stir occasionally to prevent sticking. Add the peaches and cook for 1 minute, then remove from heat, and gently fold in the raspberries, raspberry syrup and water. Set aside.

Shortcake Biscuits
2 cups flour
6 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup unsalted butter, cut into 1-teaspoon-sized pieces, and frozen
2 cups and 2 tablespoons heavy whipping cream, divided
1 egg yolk
1/2 teaspoon vanilla extract

To prepare the biscuits: Preheat oven to 375 degrees F. In a food processor, place the flour, 2 tablespoons sugar, baking powder, and salt. Blend briefly. Add the butter and pulse until the butter is the size of peas. Pour mixture into a bowl, add 1 cup of the cream, and combine with a fork until moistened. Immediately turn out onto a lightly floured board and knead about 10 times. Small lumps of butter should be visible. Roll out to a 3/4-inch thickness. Keep dough in a square shape. Cut into 6 pieces and place on an ungreased cookie sheet.

Mix the egg yolk with 2 tablespoons of cream and 1/2 teaspoon vanilla, and brush on the tops of the biscuits. Sprinkle with 2 tablespoons sugar. Bake 15 to 20 minutes or until golden brown.

Use the final 1 cup of whipping cream to whip up (along with some powdered sugar). Slice the biscuits in half, pour some fruit compote over bottom half, add a dollop on top of the fruit mixture. Place the other half of the biscuit on top and serve.

Or, if you prefer:

Pound Cake (from Sweet Melissa)
3 large eggs, at room temperature
1 C sugar
1/4 tsp kosher salt
1 3/4 C cake flour
1/2 tsp baking powder
2 1/2 tsp vanilla
1/2 C heavy cream, at room temperature
6 Tbsp unsalted butter

Preheat oven to 350 degrees. Lightly butter and flour a loaf pan.

In a large bowl, whisk together the eggs, sugar and salt until smooth. In a separate bowl, whick together the flour and baking owder. In a small bowl, stir together the vanilla and heavy cream. Melt the butter and let it sit to cool slightly.

Sift one-third of the flour mixture over the egg mixture and whisk together until mostly incorporated. Pour half of the cream mixture over and whish until mostly combined. Repeat with one-third more of the flour, followed bythe remaining half of the cream mixture and the remaining flour. Do not overmix! Pour the melted butter over the batter and fold in gently until incorporated.

Pour the batter into the loaf pan. Bake for 50 minutes or until a cake tester inserted in the center comes out clean. Remove to a wire rack to cool for 20 minutes befure removing the cake from the pan.

With A Little Help From My Friends

It really helps to have foodie friends. Especially ones that have food blogs. I have to give a serious shout-out to Rookie Cookie. Not only did she save me from a boring dinner Monday night with her Roasted Chicken with Sweet Potatoes, but she also posted a delicious-sounding recipe for Swirled Chocolate Pumpkin Gingerbread.

As I read through that one, I kept thinking, “Flake, not only would that be delicious as written, but imagine it with Dulce de Leche instead of chocolate.” For three days I spun it around in my head. Finally last night, I made it, just a bit modified from Rookie's original.

Mr. Doughboy and I were at another friend’s house for dinner and a movie. I kind of took over her kitchen and said, “Don’t worry about dessert. I’ve got it covered.” After making myself at home pulling out flour, sugar and spices from her cupboards, I whipped out the can of pumpkin puree, a bottle of molasses, and a container of dulce de leche that I had brought from home. (Well, okay, actually I forgot the dulce de leche so Mr. Doughboy ran home to get it. As you can see, dessert production is a full-family commitment.)

Fifty minutes later, we were all blissfully eating this delectable gingerbread -- warm out of the oven.


Dulce de Leche Pumpkin Gingerbread
2 cups flour
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp ground ginger
1/8 tsp white pepper
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup molasses
1/2 cup pumpkin puree
1/2 cup boiling water
4 Tbsp dulce de leche, divided
Whipped cream, for serving

Set oven to 350 degrees. Spray a 9x13 inch pan with non-stick spray and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, white pepper and salt; set aside. In a large bowl, combine the sugar and butter and beat until light and fluffy. Add eggs and mix until incorporated. Stir in molasses and pumpkin. Stir in the boiling water. Add the flour mixture and stir until well incorporated.

Pour half the batter into the prepared pan. Place two 1-Tbsp dollops of dulce de leche on top of the batter and, using a butter knife, swirl to incorporate. Pour on the remaining batter and then top with the final two dollops of dulce de leche. Use the butter knife again to swirl the dulce.

Bake for 30-40 minutes or until an inserted toothpick comes out clean. Serve with a dollop of whipped cream.

I'm Not Laughing At You

Really, I'm not. When I say "Snicker," it has nothing to do with you. It has everything to do with this cake. Snickerdoodle Cake.

This is a shortcut cake. Rather than make the batter from scratch, I use a cake mix and then doctor up the other ingredients. But the result is delish... especially if you are a cinnamon freak like I am.


Snickerdoodle Cake
1 pkg plain white cake mix
1/2 C sour cream
1 C whole milk
3 large eggs
1 tsp vanilla extract
2 tsp ground cinnamon
1/2 tsp nutmeg
Cinnamon Buttercream Frosting

Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans. Cut two circles, 9 inches in diameter, out of parchment paper and place them at the bottom of each cake pan.

Combine the cake mix, sour cream, milk, eggs, vanilla and cinnamon in a large mixing bowl. Using an electric mixer, blend on low speed to incorporate all the ingredients. Increase the speed to medium and beat for two minutes. The batter will be thick. Divide the batter equally (or as close as you can get it) between the two prepared cake pans. Smooth with a spatula.

Bake the cakes until they are golden brown and spring back to the touch, about 28 minutes. When they are done, place the cake pans on a wire rack and let cool for 10 minutes. Invert the cakes onto a rack and remove the cakes from the pans. Then turn them back over on another rack so they are right side up again. Cool completely. When cooled, frost with Cinnamon Buttercream Frosting.

Dressing Up Leftovers

Leftover frosting. Both my favorite chocolate frosting and some dulce de leche frosting. Did you have a mom or a grandma that put leftover frosting on graham crackers and made graham cracker sandwiches? I did. So did Mr. Doughboy. I used to do that for my kids as well. But now our Doughnut Holes are 27, 24, 21, 19, 18 and 18 respectively. (Here's a riddle: the two 18-year-olds are not twins. They are a day apart.) So, I'm thinking graham cracker frosting sandwiches wouldn't be high on their favorite dessert list.

My solution for Sunday dinner's dessert was to make a chocolate cake. I put the dulce de leche frosting in the center and then frosted the top and sides with the chocolate frosting. It was ruled a hit by those that ate it (none of whom happened to be our children).

This chocolate cake recipe ranks right up there for taste, crumb and height. It is dense and rich with flavor. It tastes best if you make it the day before and give the flavors a chance to ripen.

The Best Chocolate Cake Ever
4 C all-purpose flour

2 tsp baking soda

1 C unsweetened cocoa (best quality you've got)

1 C unsalted butter, softened

2 C sugar

2 large eggs

2 Tsp vanilla extract

1 C sour cream

1 C hot water

Preheat the oven to 350 degrees F. Lightly oil two 9-inch round cake pans. Line them with parchment paper and then grease and flour the paper.

In either a medium bowl or on top of a piece of wax paper (my preference), sift the flour, baking soda and cocoa together; set aside. In a separate bowl, using your electric mixer, mix the butter and sugar until it is pale yellow and fluffy (about 3 minutes). Then add the eggs, one at a time, beating until they are well incorporated. Add the vanilla and mix well. Add the dry ingredients to the butter mixture in thirds, alternating with the sour cream and the hot water. Begin and end with the dry ingredients.

Divide the batter between the pans. When filled, tap the pans sharply one time on the counter to release any air and settle the batter. Bake in the center of the oven for about 45-50 minutes or until the cakes are puffed and spring back when lighly touched.

Transfer the cakes to a wire rack to cool. When they are cooled, remove them from the cake pans. Trim the domed top off of one layer so that it is flat. Invert that layer on a serving plate so that the cut side is down. Frost the top of that layer using whatever frosting you desire. Place the second layer of cake, domed side up, on top of the first. Cover it with the remaining frosting. This cake is best served the next day.

Note: Because I was making this cake to use up leftover frosting, I used a dulce de leche frosting in between the layers and My Favorite Chocolate Frosting on the top and sides. To enhance the subtle dulce de leche flavor, I also placed three tablespoonfuls of dulce de leche (not the frosting, but actual dulce de leche) on top of the batter in each cakepan and swirled it with a knife to incorporate it into the batter before baking.

Zucchini's Redeeming Grace

I am not a big zucchini fan. My friends tell stories of squash gone wild. A few cute little seeds put in the ground and next thing you know: A zucchini invasion. For this reason I never plant zucchini. I simply don't like it enough to endure all the zucchini casseroles and breads responsible home gardeners everywhere have to come up with to use up what these overactive plants create.

However. However. There is one thing I love. It's a specific recipe for Chocolate Zucchini Cake that my friend Michelle introduced me to about four years ago. She says she got it from Penzey's Spices. All I know is I got it from her. Twice. The first time I tasted this cake I loved it. Seriously. It was at a church social function. I immediately went into stealth mode and stole two extra pieces. Yes, I said "stole" and "church" in the same paragraph. Glass houses, people. Glass houses and stones. That's all I've got to say about that.

I immediately requested the recipe and blissfully used it. Unfortunately I lost it a couple of years ago when we packed up and moved. This summer, as my friends began to bemoan their overabundant zucchini harvests, I began to fixate on that cake. So another lovely friend, Julie, was kind enough to give me three zucchinis. Which I promptly grated up and used to make this cake. Ahhh bliss.

Now, normally, this cake batter is topped with chocolate chips and nuts and then you put it in the oven. This is the best way to taste the essence of the zucchini that's in it. When you make this cake for the first time, I recommend you do that. This time, however, I was in a serious chocolate mood. (My youngest son moved to Florida yesterday and my daughter has been gone for a week into her own place. As you can see, I was in serious need of chocolate.) So, I decided to shake things up a little. I incorporated the chips and the walnuts into the batter and baked it. After letting the cake cool, I frosted it with my all-time favorite chocolate frosting. The cake is delicious and the flavor that is front and center is total chocolate.


Chocolate Zucchini Cake
1/2 C butter, room temperature
1/2 C vegetable oil
1 3/4 C white sugar
2 large eggs, room temperature
2 tsp vanilla extract
1/2 C milk mixed with 1/4 tsp white vinegar (sour milk)
2 1/2 C all-purpose flour
4 Tbsp cocoa powder
1 tsp baking soda
1/4 tsp ground cloves
1/4-1/2 tsp ground cinnamon
1/2 tsp salt
2 C peeled and finely grated zucchini
1 C chocolate chips
1/4 C chopped nuts (optional)

Grease and flour a 9x13 baking pan. If using a glass pan, preheat oven to 325 degrees F. If using a metal pan, preheat to 350 degrees F. Mix butter, oil and sugar until well blended and creamy. Add the eggs, vanilla and sour milk. Blend well. In a separate bowl, whisk together flour, cocoa, baking soda, cloves, cinnamon and salt. Add to the butter mixture and stir by hand to combine. Add grated zucchini and stir well. Sprinkle the chocolate chips and nuts on top and bake for about 45 minutes, until a toothpick inserted in the center comes out clean.

Chocolate Heaven

Here it is: my super-secret, all-time favorite chocolate frosting recipe. Special thanks to Joy the Baker for the secret ingredient idea.

Chocolate Buttercream Frosting
1 1/2 C (2 sticks) butter, room temperature
scant 1 C cocoa powder
3/4 tsp salt
4 C powdered sugar
1 3/4 tsp vanilla
1/8 tsp almond extract
1/4 C milk
3/4 C whipping cream
1/2 C Ovaltine powder (yes, Ovaltine. The original Ovaltine)

Cream together the butter, cocoa powder and salt. Turn off the mixer and scrape down the sides and bottom of the bowl thoroughly (the cocoa powder may have ended up there and may still need to be incorporated). Add all the powdered sugar. Turn the mixer on low and while the powdered sugar gets incorporated pour in the milk, vanilla extract and almond extract. Increase mixer speed and thoroughly beat the frosting until smooth. In a small bowl, stir together the cream and Ovaltine. Pour cream mixture into frosting slowly while beating at medium speed until frosting is the consistency you want it. You may not need all of the cream mixture, so add it in slowly.

Where the Wild Things Are

(Don't you wish you had a beautiful food model like my daughter-in-law?)

I'm taking a break from cinnamon today. Instead, we'll go to Africa. Land of lions, hyenas, cheetahs, impalas and... zebras. Okay, so this is a lame way to introduce today's recipe: Zebra Cake. I like making Zebra Cake because it feels like playing... like making a mess when you were a kid. Pouring things on top of each other and seeing what happens. Zebra Cake is fun to slice and serve. Guests aren't expecting what they get.

Zebra Cake
4 large eggs, at room temperature
1 cup granulated sugar
1 cup whole milk, at room temperature (I've also used 2% and had it turn out)
1 cup canola oil
2 drops almond extract
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons Dutch-processed dark cocoa powder (I don't recommend using Hershey’s natural unsweetened cocoa. It is a bit too bitter and takes away from the sweetness of the cake.)

Preheat the oven to 350 degrees F. Lightly grease a 9-inch round cake pan with oil then line it with parchment paper cut in a circle to fit in the pan.

In a large mixing bowl, combine eggs and sugar and beat until the mixture is creamy and light in color. Add milk, oil, and almond extract. Continue beating until well blended. In a separate bowl, combine and mix flour and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. DO NOT OVERBEAT. You do not want air pockets forming in the batter.

Divide the mixture equally 2 mixing bowls. In one of the bowls, add the cocoa powder to the batter and mix well.

Using two ladles or two 1/4 cup measuring cups, pour 1 scoop of the plain batter into the middle of the baking pan. Then pour 1 scoop of the cocoa batter in the center on top of the plain batter. IMPORTANT! Do not stop and wait until the previous batter spreads. It isn't necessary to spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them.

Bake in the oven for about 35-40 minutes. Test for doneness by inserting a toothpick or cake tester into the cake. If it comes out clean, the cake is done. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake. Invert the cake onto a cooking rack and immediately turn the cake back over and let cool. When cool, sprinkle cake with confectioner's sugar.

Okay, so I hope you are all so dazzled by my daughter-in-law's photogenic playfulness that you haven't noticed the dish rag hanging from the kitchen faucet in the background. Move along... move along... Nothin' to see here, folks. Geesh!

The Secret to Getting Teenagers to Attend Family Functions

When my children were 5, 3, and 2 (yes, be impressed), I became acquainted with a woman who amazed me. Her name was Avonell (cool name, don't ya think?) and she had 10 children. They were all grown and out of the house by the time I met her. As I lived through my bleary tired days and my interrupted nights, I wondered how in the world she had mothered 10 children and kept her sanity... not to mention her refined and classy aura. My meeting her when she was 62 years old was proof positive that young children, and even teenagers, were survivable. Whenever she spoke, I would listen. One little bit of wisdom she gave out always stuck with me: "If you want your teenagers to participate in family home evenings, family get-togethers or family meetings, make sure the food is good... and always serve dessert." Avonell had a veritable arsenal of delicious desserts that she could be counted on to bring to any church pot luck or neighborhood block party. And, lucky for me, she was willing to share recipes.

This recipe is a favorite of my children, and now my stepchildren as well. It's quick and easy because it uses a boxed cake mix. I like it because it is cool. Not as in Joe Cool, but as in temperature cool and refreshing. Because of the whipped topping frosting, any leftover cake (as if!) has to be kept in the refrigerator. Somehow, that makes it taste even more satisfying to me when I sneak a second (who are we kidding??? um... third) piece after everyone else has gone to bed.

(Sorry about the quality of the picture. It got eaten so quickly I didn't have time to snap any good pictures before it was served up.)

Heath Bar Cake
Mix together:
1 box yellow cake mix
2 C warm water
2 eggs

Add 1 small pkg instant chocolate pudding. Mix well. Grease 9x13 pan and pour mixture in it. Bake at 350 degrees F. for 35-40 minutes. Cool.

Frosting:
Mix together 1/4 cup melted butter and 1 cup powdered sugar. Fold in 8 oz whipped topping. Spread on cake. Sprinkle 3-4 crushed Heath or Skor bars over top of whipped topping mixture. Store cake in refrigerator. Hint: It helps to freeze the candy bars and then crush them with a hammer while they are still in the package.