chocolate stout cake

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We celebrated my friend’s 40th birthday by eating meat and drinking beer. He’s a hunter with friends who are hunters, so we had two types of venison, Barbary sheep, rabbit, quail, partridge, and dove. We also compared ten different stouts. It was a nice manly birthday party.

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Obviously chocolate stout cake is the perfect birthday cake for Game and Stout Night. (And just wait until I tell you about the perfect ice cream for Game and Stout Night.) For one thing, a glazed bundt cake is simple to put together compared to a layered, filled, iced, and decorated cake, which was good because I also contributed baguettes, ravioli filled with homemade venison sausage, and ice cream.

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Small slices of bundt cake are also easier to handle than a triple-layer wedge of cake when you’ve been eating meat and drinking heavy beer all night. But there’s a lot of flavor packed into a small serving, with lots of rich chocolate and a hint of bitterness from the stout and the espresso powder in the glaze. I left the leftovers with the hosts, and I was so annoyed the next morning when I didn’t have any cake to eat with my coffee, but at least it was the perfect cake for Game and Stout Night.

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Printer Friendly Recipe
Chocolate Stout Cake (via Bon Appetit via Smitten Kitchen)

Cake:
2 cups (9.6 ounces) all-purpose flour
2 cups (14 ounces) granulated sugar
1½ teaspoons baking soda
¾ teaspoon salt
1 cup stout (such as Guinness)
16 tablespoons (2 sticks) unsalted butter
¾ cup unsweetened cocoa powder (preferably Dutch-process)
2 large eggs, room temperature
⅔ cup sour cream

Glaze:
6 ounces good semisweet chocolate, chopped
6 tablespoons heavy cream
¾ teaspoon espresso powder

1. For the cake: Heat the oven to 350 degrees. Spray a bundt pan with baking spray, or spray with cooking spray and then dust with flour. In a small bowl, whisk together the flour, sugar, baking soda, and salt.

2. In a medium saucepan over medium heat, heat the stout and butter together until the mixture comes to a simmer; add the cocoa powder and whisk until smooth; set aside to cool slightly.

3. In a large bowl, whisk the eggs and sour cream until smooth. Slowly whisk in the stout mixture. Add the flour mixture; using a rubber spatula, fold the flour into the batter until just combined. Pour the batter into the prepared pan and smooth the top.

4. Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Cool the cake on a rack for 10 minutes, then invert onto the rack to cool completely.

5. For the glaze: In a heatproof bowl set over a saucepan containing 1 inch of simmering water, melt the chocolate, cream, and espresso powder until smooth and glossy. Drizzle over cooled cake.

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triple chocolate cupcake comparison

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left – annie; right – josie

Annie and Josie, two peas in a pod as usual, published chocolate cupcakes with chocolate ganache and chocolate frosting within a week of each other. They differed, however, on the recipes they used. Josie chose the recently published Cook’s Illustrated recipe, while Annie went a different direction with a combination of Martha Stewart’s cake recipe filled with Dorie Greenspan’s ganache recipe and frosted with Martha Stewart’s recipe.

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annie

Clearly, as I said four years ago, a comparison was in order. There were two main differences between the recipes – the cake recipe itself, including the ingredients and the mixing method, and the way the ganache is added to the cake. I did not compare the frosting recipes associated with each cupcake recipe, because I did that in a past comparison it was late and I was tired and I ran out of chocolate.

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annie

Annie – This cupcake starts out in an usual way, in that the butter is melted with the sugar, and then that mixture is beaten together. The rest goes like most cake batters do – an egg is added, then a mixture of cocoa and hot water, and finally the dry ingredients alternating with the wet ingredient, in this case sour cream. The only source of chocolate is cocoa. A hole is carved out of the baked cupcakes and is filled with ganache.

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annie

Josie – The wet ingredients and chocolatey ingredients (cocoa and bittersweet chocolate, plus coffee) are whisked together, then the dry ingredients are added. The batter is divided between the muffin cups, and then, before baking, the ganache is placed on top of the cupcakes (see photo of ganache looking either like poop or intestines; I’m sorry).

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josie

This was the first time I’ve brought a comparison to work and had my coworkers vote, but I loved it – and I suspect they didn’t mind either. The overwhelming favorite was the recipe from Annie’s blog. There were a couple complaints of bitterness in the recipe from Josie’s blog (Cook’s Illustrated’s recipe), which could be due to the coffee.

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left – josie; right – annie; no filling in either

The real key though was adding ganache to the center of the cupcake after it was baked; people loved that chunk of chocolate in the middle of the chocolate cupcake. When the ganache was added before baking, it seemed to meld into the cupcake itself. You can see that there’s no distinct ganache in the finished cupcake, but I assure you that it was added.

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left – annie; right – josie; both with fillings

I’m so glad to have a clear winner in a comparison post for once, although, let’s face it, with this much chocolate in the kitchen, my coworkers were the real winners. As with almost all comparisons I do, both recipes were stars, which is why having the side-by-side is so helpful.  The real lesson seems to be to add ganache to a baked cupcake for the ultimate chocolatey experience.  Josie and Annie, thanks for two great very chocolately recipes.

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Printer Friendly Recipe
Triple Chocolate Cupcakes (rewritten from Annie’s Eats, cake adapted from Martha Stewart, ganache adapted from Dorie Greenspan)

12 to 14 cupcakes

For the cupcakes:
¼ cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
¼ cup plus 2 tablespoons hot water
1½ cups (7.2 ounces) all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon table salt
12 tablespoons (1½ sticks) unsalted butter
1 cup plus 2 tablespoons (7.85 ounces) granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
½ cup sour cream, at room temperature

For the ganache filling:
½ cup plus 1 tablespoon heavy cream
4 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter, cut into 4 pieces, at room temperature

1. For the cake: Adjust a rack to the middle position and heat the oven to 350 degrees. Line a 12-cup muffin pan with paper liners. In a small bowl or measuring cup, whisk together the cocoa and water. In a medium bowl, mix the flour, baking soda, baking powder, and salt.

2. In a medium saucepan, melt the butter, then stir in the sugar. Transfer the mixture to the bowl of a mixer fitted with the paddle attachment (or a large bowl with a handheld mixer) and beat on medium-low speed until cooled to room temperature, 4-5 minutes. Add the eggs, one at a time, then beat in the vanilla and cocoa mixture. Reduce the mixer speed to low and add one-third of the dry ingredients, followed by half of the sour cream. Repeat with another third of the dry ingredients, the remaining sour cream, and the remaining dry ingredients, beating just until combined.

3. Divide the batter between the prepared cupcake liners. Bake until a toothpick inserted into a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack; after five minutes, remove the cupcakes from the pan and let cool completely on a wire rack before filling and frosting.

4. For the ganache: In small saucepan, heat the cream until it just simmers; pour it over the chocolate. Let set about one minute, the whisk to combine. Whisk in the butter. Chill, uncovered, until solid but not hard, stirring occasionally, about 20 minutes.

5. Use a paring knife to remove a 1½ inch-diameter cone from the center of each cupcake. Cut off the bottom of each cone and discard. Fill the well will ganache, then cover with the top of each cone. Frost as desired.

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josie

Printer Friendly Recipe
Ultimate Chocolate Cupcakes (from Cook’s Illustrated via Pink Parsley)

12 cupcakes

Ganache Filling
2 ounces bittersweet chocolate, chopped fine
¼ cup heavy cream
1 tablespoon confectioners’ sugar

Chocolate Cupcakes
3 ounces bittersweet chocolate, chopped fine
⅓ cup (1 ounce) Dutch-processed cocoa
¾ cup hot coffee
¾ cup (4⅛ ounces) bread flour
¾ cup (5¼ ounces) granulated sugar
½ teaspoon table salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

1. For ganache filling: Place chocolate, cream, and confectioners’ sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.

2. For cupcakes: Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.

3. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.

4. Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.

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pumpkin chocolate chip bars

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I try to bring something for my coworkers to snack on once a week. Sometimes I feel guilty for ruining people’s diets, but mostly people seem to appreciate it, and, honestly, I don’t do it for them. I do it so I get to do some baking without doing lots of eating.

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Although squeezing baking into a weeknight isn’t always so easy. By the time we get home, work out, make and eat dinner, and maybe fold some laundry, there isn’t a lot of leftover time. I usually end up staying up later those nights, not to mention making us late for work the next morning while I garnish or cut into squares or whatever each particular dessert requires.

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Recipes like this one make it easy.  It’s mixed like a basic cookie dough, butter then sugar then eggs, half a can of pumpkin, stir in a bag of chocolate chips. There are no individual cookies to scoop, no fillings or toppings, just spread the batter in a pan and bake. And, most importantly, the bars that come out of the oven are soft and tender, pumpkiny and chocolately, and perfectly sized for someone to grab a quick square with their morning coffee.

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Printer Friendly Recipe
Pumpkin Chocolate Chip Bars (adapted from Martha Stewart via Sparks from the Kitchen)

2 cups (9.6 ounces) all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
¾ teaspoon salt
1¼ cups (8.75 ounces) sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips

1. Heat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. In a medium-sized bowl, combine the flour, spices, and baking soda.

2. Place the butter in the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if you’re using a hand-held mixer). Beat the butter on medium-low speed until it’s smooth, then add the salt and sugar. Continue beating on medium-low until the mixture is light and fluffy, about 2 minutes, scraping the sides of the bowl as needed. With the mixer running, add the egg, then the vanilla. Beat in the pumpkin until blended. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until evenly combined. Stir in the chocolate chips.

3. Spread the batter evenly in the prepared pan. Bake until a toothpick inserted into the center of the pan comes out dry, 35 to 40 minutes. Transfer to a wire rack to cool completely before serving.

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almond lemon cream cheese coffee cake

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I’ve gotten in the habit of eating just crumbs of each treat I bake. This sounds stingier than it is. While the goal really is to limit my indulging, what inevitably happens is that I “accidentally” create crumbs. Maybe one square of a bar cookie is too rectangular compared to the rest; I better shave a sliver off. Or maybe, in the work kitchen, someone only ate half a cookie (always the same person, and she usually comes back for the other half soon enough); that doesn’t look appetizing, so I’d better eat the other half. Oops, while I was cutting slices of cake, a whole chunk fell off this one; there’s no size limit on crumb, so it counts and I get to eat it.

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The result is that I eat more and enjoy it less. Instead, I’ve started cutting myself a serving and setting it aside until I get home from work, so I can sit down and truly savor it. That’s exactly what I did with this cake, and I was so excited to get home at eat my slice. Especially once my coworkers started coming by my office to rave about how good the cake was. This went faster than anything I’ve ever brought in!

Which, unfortunately, means it was gone by the time I found out that Dave had eaten my piece – in addition to the piece he’d already grabbed from the office kitchen. Oh, I know, it sounds terrible, but as much as I wanted to give him the guilt trip to end all guilt trips, the fact is that it wasn’t exactly his fault. I’d cut my slice and then set it on the counter too close to where he was laying out his lunch. He thought I put it there for him. Still, I was very, very sad.

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This did not stop the stream of coworkers telling me how good the cake was. Obviously I needed to make it again, so I did, less than a week later (I would have made it that very night if I’d had time!), and this time I hid my slice so there’d be no confusion. And it was as good as they said – Buttery and sweet, lemon-scented, some crunchy bites with almonds, and of course my favorite was the streak of cheesecake through the middle. It all worked out in the end, but I definitely learned a lesson.

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Printer Friendly Recipe
Lemon Almond Cream Cheese Coffee Cake (from Cook’s Illustrated)

I made almost no changes to the original recipe. I did substitute ¼ cup Greek yogurt for ¼ cup of the sour cream. Also, my tube pan has a detachable bottom, so I removed the sides, and then the cake was kind of stuck on the bottom portion with the center tube. The cake was too delicate to lift off of the bottom. I ended up chilling the cake overnight and removing the cake from the base in the morning, when it was firm. Then I let it warm up before serving.

Lemon sugar-almond topping:
¼ cup (1.75 ounces) sugar
1½ teaspoons finely grated zest from 1 lemon
½ cup sliced almonds

Cake:
2¼ cups (11¼ ounces) unbleached all-purpose flour
1⅛ teaspoons baking powder
1⅛ teaspoons baking soda
1 teaspoon table salt
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened but still cool
1 cup plus 7 tablespoons sugar
1 tablespoon finely grated zest plus 4 teaspoons juice from 1 to 2 lemons
4 large eggs
5 teaspoons vanilla extract
1¼ cups sour cream
8 ounces cream cheese, softened

1. For the topping: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Stir together the sugar and lemon zest in a small bowl until combined and the sugar is moistened. Stir in the almonds; set aside.

2. For the cake: Spray a 10-inch tube pan with nonstick cooking spray. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl; set aside. In a stand mixer fitted with the paddle attachment, beat the butter, 1 cup plus 2 tablespoons sugar (7.875 ounces), and the lemon zest at medium speed until light and fluffy, about 3 minutes, scraping down the sides and bottom of the bowl with a rubber spatula. Add the eggs 1 at a time, beating well after each addition, about 20 seconds, and scraping down the beater and sides of bowl as necessary. Add 4 teaspoons vanilla and mix to combine. Reduce the speed to low and add one-third of the flour mixture, followed by half of the sour cream, mixing until incorporated after each addition, 5 to 10 seconds. Repeat, using half of the remaining flour mixture and all of the remaining sour cream. Scrape the bowl and add the remaining flour mixture; mix at low speed until the batter is thoroughly combined, about 10 seconds. Remove the bowl from the mixer and fold the batter once or twice with a rubber spatula to incorporate any remaining flour.

3. Reserve 1¼ cups batter and set aside. Spoon the remaining batter into the prepared pan and smooth the top. Return the now-empty bowl to the mixer and beat the cream cheese, remaining 5 tablespoons sugar, lemon juice, and remaining teaspoon vanilla on medium speed until smooth and slightly lightened, about 1 minute. Add ¼ cup of the reserved batter and mix until incorporated. Spoon the cheese filling mixture evenly over the batter, keeping the filling about 1 inch from the edges of the pan; smooth the top. Spread the remaining cup of reserved batter over the filling and smooth the top. With a butter knife or offset spatula, gently swirl the filling into the batter using a figure-8 motion, being careful to not drag the filling to the bottom or edges of pan. Firmly tap the pan on the counter 2 or 3 times to dislodge any bubbles. Sprinkle the lemon sugar-almond topping evenly over the batter and gently press into batter to adhere.

4. Bake until the top is golden and just firm, and a long skewer inserted into cake comes out clean (skewer will be wet if inserted into cheese filling), 45 to 50 minutes. Remove the pan from the oven and firmly tap on counter 2 or 3 times (the top of the cake may sink slightly). Cool the cake in the pan on a wire rack for 1 hour. Gently invert the cake onto a rimmed baking sheet (the cake will be topping-side down); remove the tube pan, place a wire rack on top of the cake, and invert the cake sugar-side up. Cool to room temperature, about 1½ hours. Cut into slices and serve.

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mixed berry buttermilk bundt cake

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If Labor Day is the last hurrah of summer and fall officially starts September 23, what does that make the rest of September? It’s getting darker, but the leaves aren’t changing yet, and tomatoes are really picking up this time of year. Plus, there was a 2-for-1 sale on berries at the grocery store this week!

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I didn’t intend to add even more berries than the recipe calls for, but I confess I got carried away by the sale. Somehow, I ended up with at least three times more berries than this cake required. Adding an extra cup to the cake didn’t make a dent in the excess, but I couldn’t resist.

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And then I was at the store a few days later, and they announced that berries were on an even better sale! It was so hard to resist, but we hadn’t finished the last batch!  Maybe I need to make more cake, before the last vestiges of summer are gone.

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Printer Friendly Recipe
Mixed Berry Buttermilk Bundt Cake (adapted from Cory Schreiber and Julie Richardson’s Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More via Smitten Kitchen)

Cake:
2½ cups (12 ounces) plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
16 tablespoons (2 sticks) unsalted butter, at room temperature
zest of 1 lemon
1 teaspoon table salt
1¾ cups (12.25 ounces) granulated sugar
3 large eggs, room temperature
½ teaspoon vanilla extract
¾ cup buttermilk, room temperature
3 to 4 cups (12 to 16 ounces) mixed berries

Glaze:
1½ cups (6 ounces) powdered or confections’ sugar
juice of 1 lemon
1 tablespoon unsalted butter, very soft

1. Heat the oven to 350 degrees. Grease and flour a Bundt pan or spray with baking spray. In a medium bowl, combine the flour and baking powder.

2. Place the butter, lemon zest, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color. Mix in the eggs one at a time, until incorporated, then add the vanilla. With the mixer on low speed, add one-third of the flour mixture, followed immediately by half of the buttermilk, mixing just until incorporated. Repeat with another third of the flour and the rest of the buttermilk, then the last of the flour. Scrape down the sides of the bowl and mix for 15 seconds longer. Carefully fold in the berries.

3. Transfer the batter to the prepared baking pan, smoothing the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.

4. Combine the powdered sugar, lemon juice, and butter; whisk until smooth. Spoon over the cooled cake.

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chocolate chip cookie dough cupcakes

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I might have mentioned, once or twice, that I am a fan of cookie dough. Any cookie is good, but chocolate chip is the best. And not any of those new recipes that are based on melted butter, those make greasy dough. I want the classic light and fluffy, pale, grainy dough. For me, the chocolate chips are mostly a distraction, but I figure they’re part of the package.

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But it’s my birthday, and I guess chocolate chip cookie dough is not an appropriate celebratory dessert to share. I figured these were the next best thing. A yellow cake adapted with extra brown sugar and chocolate chips, an eggless cookie dough filling, frosting with brown sugar and even raw flour, all topped off with the most adorable chocolate chip cookies you’ve ever seen. Do you know how many opportunities this was to eat something resembling chocolate chip cookie dough? A lot.

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I have to admit that my favorite part was the filling – pure dough, with none of this cake distraction. The frosting was impressive too, the raw flour and brown sugar really made it resemble cookie dough. It was pretty much the perfect birthday cake for me, especially because there’s extra filling in the fridge for the rest of the weekend.

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Printer Friendly Recipe
Chocolate Chip Cookie Dough Cupcakes (adapted from Annie’s Eats and Martha Stewart’s Yellow Cake recipe)

Makes 30 cupcakes

I baked the cookies a week early and froze them. I made the filling two days early. I made the cupcakes the night before, then filled, frosted, and garnished them the morning before I served them.

For the cake:
1½ cups (7.2 ounces) all-purpose flour
1½ cups (6 ounces) cake flour
2 teaspoons baking powder
½ teaspoon baking soda
12 tablespoons (1½ sticks) unsalted butter, softened
1¼ cups (8.75 ounces) brown sugar
½ cup (3.5 ounces) granulated sugar
1 teaspoon salt
4 large eggs, at room temperature
¼ cup canola oil
2 teaspoons vanilla extract
1¼ cups buttermilk, room temperature
1 cup (6 ounces) chocolate chips

For the filling:
8 tablespoons (1 stick) unsalted butter
½ teaspoon salt
½ cup (3.5 ounces) brown sugar
¼ cup (1.75 ounces) granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup plus 2 tablespoons (5.6 ounces) cups all-purpose flour
½ teaspoon baking soda
1 cup (6 ounces) chocolate chips

For the frosting:
16 tablespoons (2 sticks) unsalted butter, at room temperature
½ teaspoon salt
½ cup (3.5 ounces) light brown sugar, packed
2 cups (8 ounces) confectioners’ sugar
⅔ cup (3.2 ounces) all-purpose flour
2 teaspoons vanilla extract

For the garnish:
mini chocolate chip cookies (optional)
chocolate chips (optional)

1. For the cake: Adjust an oven rack to the middle position; heat the oven to 350 degrees. Line 24 muffin wells with paper cups. In a medium bowl, whisk together the flours, baking powder, and baking soda.

2. In a stand mixer fitted with the paddle attachment (or a large bowl if using a hand-held mixer), beat the butter, sugars, and salt on medium speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as necessary. Add the eggs one at a time, beating well after each addition, then mix in the oil and vanilla. Reduce the mixer speed to low; add the dry ingredients in three additions, alternating with the buttermilk and ending with the dry ingredients. Beat each addition just until incorporated. Stir in the chocolate chips.

3. Divide the batter between the prepared muffin cups, filling each cup about two-thirds full. Bake for 16-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool. Remove the cupcakes from the pan after 5 minutes. Cool completely before filling and frosting.

4. For the filling: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a stand mixer), beat the butter, salt, and sugars on medium speed until light and fluffy, 1-2 minutes. Add the egg, beating until incorporated, then mix in the vanilla. Reduce the mixer speed to low and gradually add the flour, mixing just until incorporated. Stir in the chocolate chips.

5. For the frosting: In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Add the brown sugar and salt; beat at medium speed until pale and fluffy. Reduce the speed to low and slowly add the confectioners’ sugar and flour; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape the bowl, add the vanilla, and beat at medium speed until incorporated, about 10 seconds, then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down the bowl once or twice.

6. To assemble: Use a paring knife to carve a cone out of the center of each cupcake, leaving at least ¼-inch of cake on the bottom of the cupcakes. Fill each divot with filling. Frost the cupcakes, completely covering the filling. Garnish with cookies and additional chocolate chips, if desired.

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goat cheese almond strawberry cheesecake

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Sometimes you just nail it. I remember years ago, when I was barely starting to get into making rustic breads, I baked the best baguettes I’d ever made. I don’t remember what meal I cooked to serve with the bread, but I distinctly remember having leftovers of the main dish while we filled up on bread. Later, despite my best efforts, I was never able to reproduce that bread.

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Let’s hope this cheesecake doesn’t go the way of that bread, because I nailed it again and I definitely want it to be just as good next time. It might sound like an odd idea – how could goat cheese in cheesecake be even better than cream cheese? Honestly, I don’t know; I was trying to use up a big package of goat cheese.

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But, it was better. It was the best cheesecake I’ve ever made. Everyone who ate it raved; some said it was the best thing I’ve baked. Most said they wouldn’t have been able to taste the goat cheese if they hadn’t known it was there, and I agree; it was subtle, just a bit of extra tartness. The almond flavor wasn’t noticeable and even the strawberry was on the subtle side, but I’ll tell you this – there is not one thing I’d change about this, because it was perfection. And it had better be just as good, just as soft and creamy, next time I make it.

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Printer Friendly Recipe
Goat Cheese Almond Strawberry Cheesecake (adapted from Love and Olive Oil)

Crust:
8 ounces vanilla wafers, ground to make 2 cups crumbs
1 ounce (¼ cup) almond meal
pinch salt
5 tablespoons butter, melted

Filling:
2 (8-ounce) packages cream cheese, room temperature
8 ounces goat cheese, room temperature
1 cup (7 ounces) granulated sugar
⅛ teaspoon salt
¼ cup sour cream or Greek yogurt
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
½ teaspoon almond extract
3 eggs, room temperature
6 ounces whole fresh or frozen strawberries, thawed and drained if frozen, pureed

1. For the crust: Heat the oven to 350 degrees. Spray the bottom of a springform pan with nonstick spray. Either grind the cookies with a food processor or place them in a ziptop bag and crush with a rolling pin. Add the almond meal, salt, and butter to the crumbs and stir until evenly mixed. Press the crumbs into an even layer covering the bottom of the prepared pan.

2. Bake the crust for 10 minutes, or until fragrant. Let cool on a wire rack. Reduce the oven temperature to 300 degrees.

3. For the cheesecake: With a mixer fitted with the paddle attachment (or with a hand mixer), beat the cream cheese and goat cheese at medium-low speed until smooth. Add the sugar and salt; continue mixing for about 2 minutes, until the mixture is light and creamy. Add the sour cream and flour, then vanilla and almond extracts, and the eggs one a time, mixing just until each one is incorporated.

4. Pour ¾ of the batter into the cooled crust. Mix the strawberry puree into the remaining batter. Dollop it over the plain batter in the crust and use a butter knife to gently swirl it.

5. Bake for 55 to 65 minutes or until the top is just barely jiggly. Remove the cake from the oven and place on a wire rack; run a thin knife or spatula around the edge to release the cake from the sides of the pan. Let cool completely to room temperature, then cover with plastic wrap and refrigerate overnight before serving.

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kentucky butter cake

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I’ve told you before that my coworkers go crazy for pound cake. They’re always appreciative of treats that I bring in – I work with good people – but pound cake disappears the fastest.

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Even pound cake gone wrong. The first time I made this, I messed it up, and not in a minor way. I forgot to add not just the baking powder, but the buttermilk. Basically, instead of making a cake, I made a giant ring-shaped cookie.

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first attempt

It was still pretty good, so I brought it in to share at work anyway. You wouldn’t believe the number of people who came by claiming it was the best thing I’ve ever baked – in three years of almost weekly treats! I’m glad it was so popular, because I didn’t feel bad making it again a few days later, this time with all the ingredients.

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Most people said it was better with the buttermilk, lighter and more tender. A few didn’t notice the difference. One stalwart fan said that while both were good, the first version was better. So there you have it – you really can’t go wrong with this cake, even when you do actually go wrong.

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One year ago: Meyer Lemon Semifreddo
Two years ago: Strawberry Cream Cake
Three years ago: Strawberry Chocolate Ice Cream Pie
Four years ago: Strawberry Lemon Sorbet
Five years ago: Franks and Beans

Printer Friendly Recipe
Kentucky Butter Cake (adapted from allrecipes via Beantown Baker)

Makes one 9-inch Bundt cake

I do have some uncertainty with the glazing method. The recipe instructions are to pour all of the glaze onto the cake while it’s still in the pan, so you’re essentially saturating the bottom of the cake. The cake is left in the pan until it cools completely, which presumably gives the glaze (which is now more of a soaking liquid than a glaze) a chance to soak into the cake. I did this the second time I baked the cake, wanting to follow the directions exactly.

The first time, I poured only about half of the glaze onto the cake before unmolding it and pouring the remaining glaze down the sides. I liked this method better, because the glaze formed a delicious hard crust on the cake (although a lot of it dripped right off the cake too). However, it’s possible that it only worked this way on the firmer more cookie-like cake, and would simply soak into the top of the cake when it’s made correctly. It’s good either way.

For the cake:
3 cups (14.4 ounces) unbleached flour
1 teaspoon baking powder
½ teaspoon baking soda
16 tablespoons (2 sticks) unsalted butter, softened
1½ cups (10.5 ounces) granulated sugar
1 teaspoon table salt
4 eggs, room temperature
2 teaspoons vanilla
1 cup buttermilk

For the glaze:
5 tablespoons unsalted butter
½ cup (3.5 ounces) granulated sugar
⅛ teaspoon table salt
2 tablespoons water
2 teaspoons vanilla extract

1. Heat the oven to 325 degrees. Grease and flour a Bundt pan or spray with baking spray. In a medium bowl, combine the flour, baking powder, and baking soda.

2. Place the butter and salt in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color. Gradually add the sugar to the butter mixture. Mix in the eggs one at a time, until incorporated, then add the vanilla. With the mixer on low speed, add one-third of the flour mixture, followed immediately by half of the buttermilk, mixing just until incorporated. Repeat with another third of the flour and the rest of the buttermilk, then the last of the flour. Scrape down the sides of the bowl and mix for 15 seconds longer.

3. Transfer the batter to the prepared baking pan, smoothing the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.

4. Shortly before the cake is removed from the oven, combine the butter, sugar, salt, and water in a small saucepan over medium heat, stirring until the butter melts. Remove from the heat and stir in the vanilla.

5. Pour about half of the glaze mixture over the cooling cake. After the cake has been cooling for at least 10 minutes, invert it onto the wire rack, removing the pan. Place a baking sheet below the cooling rack to catch drips, then spoon the remaining glaze over the top of the glaze. Cool completely before serving.

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rhubarb snack cake

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I never got around to telling you about my New Awesome Recipe Database back when it was new. It’s still awesome. But now that it’s well over a year old and has over 1500 recipes entered into it, it definitely isn’t new.

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I love it. I built it myself, something I’d wanted to do for at least a decade. I remember getting Microsoft Access for Dummies from the library shortly after I moved out of my parents’ house for graduate school. But without anything to really push me or anyone around to help me, the project never got off the ground. It wasn’t until I had to use databases at work that it finally clicked.

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I seem to have a bit of a natural aptitude for them, probably because I love organizing things and playing with data. There were a couple online recipe databases I could have downloaded and built upon, but they didn’t have all of the categories and features that I was looking for, so I made my own database from scratch. And almost a year and a half later, I still absolutely love it.

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One of the ways it’s so useful is that when the grocery store carries relatively fresh-looking rhubarb, I snatch it up whether I have a plan for it or not. And then I can go to my Not-New Awesome Recipe Database and do a search of all the recipes I’ve saved over the last few years that include rhubarb.  Narrowing down to the one that only includes ingredients I already have and can be made after work takes no time at all.  The only problem, other than the tedium of entering recipes (my goal is 6 per weekday), is that searching for recipes is so easy and fun with my database that I hardly use my beautiful and inspiring cookbook collection anymore.  Until someday, when I enter those recipes into my Awesome Recipe database, and then I’ll have the best of both worlds.

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One year ago: Shrimp Ricotta Ravioli
Two years ago: Barbecued Pulled Pork
Three years ago: Cream Cheese Spritz
Four years ago: Orange-Oatmeal-Currant Cookies
Five years ago: Snickery Squares

Printer Friendly Recipe
Rhubarb Snack Cake (adapted from Smitten Kitchen)

Makes about 24 servings

Crumb:
1 cup (4.8 ounces) all-purpose flour
¼ cup (1.75 ounces) light brown sugar
⅛ teaspoon table salt
¼ teaspoon ground cinnamon
4 tablespoons unsalted butter, melted

Cake:
1¼ pounds rhubarb, trimmed and cut into ½-inch lengths
1 tablespoon lemon juice
1⅓ cup (9.65 ounces) granulated sugar, divided
8 ounces (1 stick) unsalted butter, softened
½ teaspoon finely grated lemon zest
2 large eggs
1⅓ cups (6.4 ounces) all-purpose flour
1 teaspoon baking powder
¾ teaspoon table salt
¼ teaspoon ground ginger
⅓ cup (2.75 ounces) sour cream

1. To make the crumb mixture: In a small bowl, whisk the flour, brown sugar, salt, and cinnamon together, then stir in the melted butter. Set aside.

2. Heat the oven to 350 degrees. Spray the bottom and sides of a 9-by-13-inch baking pan with nonstick cooking spray, then line the bottom with parchment paper, extending the lengths up two opposite sides of the pan to form a sling. In a medium bowl, stir together rhubarb, lemon juice and ⅔ cup (4.67 ounces) sugar; set aside.

3. For the cake: In the bowl of a stand mixer fitted with the paddle attachment (or in a medium-sized mixing bowl with a hand-held mixer), beat the butter, remaining ⅔ cup (4.67 ounces) sugar, and the lemon zest until light and fluffy. Add the eggs, one at a time, scraping down the sides after each addition. In a small bowl, whisk together the flour, baking powder, salt and ground ginger. Add one-third of this mixture to the batter, mixing until just combined. Continue beating, adding half of the sour cream, half of the remaining flour mixture, the remaining sour cream, and then the remaining flour mixture, mixing between each addition until just combined.

4. Spread the batter in the prepared pan. Pour the rhubarb mixture over the batter, spreading it into an even layer. Scatter the crumbs evenly over the rhubarb layer.

5. Bake the cake for 50 to 60 minutes, or until a tester comes out free of the cake batter. It will be golden on top. Cool completely in the pan on a rack. To serve, use the parchment sling to remove the cake from the pan; cut into 2-inch squares.

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banana cake with cream cheese frosting

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I was very excited about both making and eating this cake, so of course I screwed it up. Things were going suspiciously smoothly while I was baking it, as they should have been, considering that I’d put extra effort into making sure it was an easy process. All that means is that I already had the dry ingredients measured and the rest of the ingredients and equipment out and ready to go, but every little bit helps when you’re squeezing cake-baking into short weekday evenings.

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All I had to do was mix up a simple batter, then make an easy dinner while the cake baked in the oven. The cake was done right about when dinner was, but I thought it might be on the early side of ready, so I left it in the oven for a few more minutes while I served up our meal. I did turn the oven off, but apparently the plate of hot food in front of me was too distracting, because I wandered off to enjoy my dinner, completely forgetting about the cake still in the oven.

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When I took it out, it was more brown than the blonde I had planned on.  Fortunately, bananas keep desserts nice and moist, so even fifteen minutes of extra baking couldn’t ruin this cake. It wasn’t quite as fluffy and tender as I’d been counting on, but it was far from inedible, especially once smeared with cream cheese frosting. I know no one who ate the cake noticed that it wasn’t perfect except for me, and I loved it anyway – not that that means I’ve completely forgiven myself for screwing it up.

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One year ago: Black Bean Avocado Brownies
Two years ago: Almond Biscotti
Three years ago: Oatmeal Raisin Muffins
Four years ago: Tofu Croutons
Five years ago: Potstickers

Printer Friendly Recipe
Banana Cake with Cream Cheese Frosting (adapted from allrecipes via Just Baked)

Makes one 9-by-13-inch pan; 18-24 servings

For the cake:
2 cups (9.6 ounces) all-purpose flour
1 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, softened
½ teaspoon salt
1¼ cups (8.75 ounces) sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 3 bananas)
1 cup sour cream, room temperature

For the frosting:
1 (8-ounce) package cream cheese, softened
8 tablespoons (1 stick) unsalted butter, softened
salt
2 cups (8 ounces) powdered sugar
1 teaspoon vanilla extract

1. Heat the oven to 350 degrees. Spray a 9-by-13-inch pan with baking spray (or spray it with regular nonstick spray and distribute flour over the spray). In a medium bowl, combine the flour and baking soda.

2. Place the butter and salt in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes, until light and creamy. Gradually add the sugar to the butter mixture while the mixer is running. Add the eggs one at a time, beating well after each addition. Add the vanilla and banana, mixing until incorporated. With the mixer on low speed, add one-third of the flour mixture, followed immediately by half of the sour cream, mixing just until incorporated. Repeat with another third of the flour and the rest of the sour cream, then the last of the flour. Scrape down the sides of the bowl and mix for 15 seconds longer.

3. Transfer the batter to the prepared pan, smoothing the top. Bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Transfer to a wire rack to cool.

4. For the frosting: Place the cream cheese, butter, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until creamy, about 1 minute. Gradually add the powdered sugar, and mix on medium-high speed until smooth, about 2 minutes, scraping the sides of the bowl as necessary. With the mixer on medium-low speed, blend in the vanilla. When the cake has cooled completely, spread the frosting evenly over the surface. Cut the cake into squares and serve.

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