Lemon Gooey Butter Cake

This may be one of the simplest recipes I make, but it's probably also the most requested.  The original recipe calls for yellow cake mix, but I think the lemon makes it even better.  Feel free to experiment with other cake mix flavors!

Mix the cake batter, butter and an egg together to form the crust.

Mix the cream cheese filling and spread on top of the crust.

Bake for about 45 minutes and enjoy!

Lemon Gooey Butter Cake

Crust:

1 package (18.25 ounces) lemon cake mix

8 tablespoons (1 stick) butter, melted

1 large egg

Filling:

1 package (8 ounces) cream cheese, room temperature

2 large eggs

1 teaspoon vanilla extract

8 tablespoons (1 stick) butter, melted

3 ¾ cups confectioner’s sugar

1. Preheat oven to 350°F.  Set aside an ungreased 13 by 9 inch cake pan.

2. Prepare the crust by blending the cake mix, melted butter and egg in large mixing bowl with an electric mixer at low speed for 2 minutes.  After blending, scrape the sides of the bowl with a rubber spatula and bring the batter together in a ball.  Pat the batter evenly into the bottom of the cake pan, and set aside.

3. For the filling, beat the cream cheese with the electric mixer on low speed for 30 seconds, until fluffy (it is not necessary to clean the bowl or beaters between mixing the crust and filling).  Add the eggs, vanilla and melted butter and continue beating for 1 minute at medium speed.  Slowly add the confectioner’s sugar, and continue beating until the sugar is completely incorporated, about 1 minute.  Pour the filling into the pan over the crust, and spread evenly with a rubber spatula.

4. Bake the cake at 350°F for 45-47 minutes.  The cake should be well browned, and the center should still jiggle if you shake the pan.  Cool the cake in the pan on a wire rack.  Cake can be kept at room temperature for up to 4 days or refrigerated for up to 1 week.    

Adapted from the recipe for Gooey Butter Cake in The Cake Mix Doctor by Anne Byrn, available for purchase at http://www.amazon.com/Cake-Mix-Doctor-Anne-Byrn/dp/0761117199/ref=sr_1_1?ie=UTF8&qid=1303430930&sr=8-1

-Posted by Jennifer

Daring Bakers' Challenge- Filled Meringue Coffee Cake

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

I haven’t had a lot of luck when making yeast breads in the past, so I was a little nervous about this challenge.  It turned out that I had nothing to worry about!  The recipe is simple, the dough was rich and delicious, and the meringue layer was absorbed by the dough while baking, adding moisture.  I chose to fill my coffee cake with cinnamon sugar, pecans, and chocolate chips, and the resulting cake was perfect for either breakfast or dessert! 

Mixing the dough

I allowed the dough to rise for one hour

I rolled the dough into a rectangle and added the meringue, cinnamon sugar, pecans and chocolate chips

I rolled up the dough with the filling, and formed a ring

I allowed the filled dough to rise for another hour

After baking, I dusted the cake with powdered sugar just before serving

Filled Meringue Coffee Cake

Makes 2 coffee cakes

For the yeast coffee cake dough:

4 cups (600 g / 1.5 lbs.) flour
¼ cup (55 g / 2 oz.) sugar
¾ teaspoon (5 g / ¼ oz.) salt
1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast
¾ cup (180 ml / 6 fl. oz.) whole milk
¼ cup (60 ml / 2 fl. oz.) water
½ cup (135 g / 4.75 oz.) unsalted butter (room temperature)
2 large eggs (room temperature)

Filling:

1 cup (110 g / 4 oz.) chopped pecans
2 Tablespoons (30 g / 1 oz.) granulated sugar
¼ teaspoon ground cinnamon
1 cup (170 g / 6 oz.) semisweet chocolate chips

Meringue:

3 large egg whites
¼ teaspoon salt
½ teaspoon vanilla
½ cup (110 g / 4 oz.) sugar

  

Egg Wash:

1 egg

To Finish Coffee Cake:

Powdered sugar

Mix the yeast with ¼ cup lukewarm water and 1 teaspoon sugar.  Let the mixture stand for 10 minutes, until it doubles in volume.

Combine 1 ½ cups of the flour, the sugar, the salt and the yeast in a large mixing bowl.

Combine the milk, water and butter in a saucepan, and warm over medium heat until the butter is just melted. Slowly add the warm liquid to the flour mixture, beating with an electric mixture at low speed.  Once mixture is well blended, increase mixer speed and beat for an additional 2 minutes.  Add 1 cup of flour and the eggs and beat for an additional 2 minutes.

Stir in the remaining flour with a wooden spoon, adding enough flour as necessary to form a dough that holds together.  Knead dough on a floured surface for 8 to 10 minutes, adding extra flour if needed. 

Place the dough in a bowl, lightly greased with vegetable oil.  Cover the bowl with plastic wrap and a small towel, and allow dough to rise in a warm place until doubled in size, about one hour.

Prepare filling by mixing the cinnamon and sugar together in a small bowl.

Once dough has doubled in size, make the meringue by placing the egg whites and salt in a clean plastic or metal bowl, and beat with an electric mixture at low speed for 30 seconds, then increase speed to high and beat until the mixture is foamy.  Add the vanilla, and continue beating at high speed while slowly adding the sugar.  Beat mixture until it holds stiff peaks.

Punch down the dough and divide it into 2 equal halves.  Roll out each half into a 20 x 10 inch rectangle.  Spread half of the meringue over each rectangle, and sprinkle on the cinnamon sugar, pecans and chocolate chips.  Roll up the rectangles jelly-roll style, lengthwise, and pinch the seams to seal the roll.  Transfer the filled rolls to a lined baking sheet, and carefully bring the ends of the roll together to make a ring.  Pinch the ends together to seal.  Use a sharp knife to make cuts along the top of the ring, spacing the cuts 1 inch apart.

Cover the cakes with plastic wrap and allow them to rise in a warm place for 1 hour.

Preheat oven to 350°F.  Beat an egg for the egg wash.  Brush the cakes with egg wash and bake in the oven for 25 to 30 minutes, until golden brown and well risen.  Allow cake to cool on a wire rack.  Dust the tops of the cakes with powdered sugar just before serving.

Adapted from the recipe for Filled Meringue Coffee Cake at thedaringkitchen.com

-Posted by Jennifer

Mint Oreo Truffles

Sooo, I wanted to make something to post for St. Patricks Day.  I did manage to make these in time, but somehow never could find the time to upload everything until now.  But I promise these will be delicious no matter when you make them!

Place 1 box Mint Oreos in food processor and process until finely ground

Mix in cream cheese using the back of a spoon

Using your hands, shape into balls - it can get quite messy

Place on wax-paper lined baking sheet and place in freezer

Once firm, dip in melted candy coating/almond bark/chocolate



Refrigerate until firm; add decorations if desired

I got the recipe from Bakerella but had to make a few minor changes.  The packages have been downsized, so I didn't quite have 32 cookies.  Also, I couldn't find Double Stuf Mint, so I decided to just use all the cream centers.

-Posted by Karen 

Flu Fighter Cookies

Would you rather go to the doctor's office and get a flu shot or eat one of these beauties?  Well, they may not be that effective, but when you combine the antiviral compounds of ginger, antioxidants of cranberries, selenium of oats, zinc of walnuts, and active cultures of yogurt, your immune system will get one hefty boost! 

Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt

Cream the butter and brown sugar.  Then add the eggs, one at a time

Add molasses, yogurt, ginger and lemon zest and beat until smooth

Fold in the oats

Combine the toasted walnuts, dried cranberries, and golden raisins; mix half into dough

Drop heaping tablespoonfuls of dough onto a parchment lined baking sheet

Use the remaining cranberry/walnut/raisin mixture to top each cookie

Chill for 30 minutes, then bake at 375 for 10-12 minutes

Enjoy



Flu-Fighter Cookies

Active time: 30 minutes

Total time: 1 hour 10 minutes

Makes: about 30 cookies

2 ¼ cups all-purpose flour

1 ¼ teaspoons baking powder

¾ teaspoon baking soda

¾ teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

Pinch of ground cloves

¼ teaspoon salt

1 stick unsalted butter, at room temperature

1 cup packed dark brown sugar

2 large eggs

¼ cup molasses

¼ cup low-fat plain Greek yogurt

1 Tablespoon freshly grated ginger

2 teaspoons finely grated lemon zest (about 1 lemon)

½ cup old-fashioned oats

1 ¼ cups golden raisins

1 ¼ cups dried cranberries

1 ¼ cups roughly chopped walnuts, toasted

1. Line 2 baking sheets with parchment paper and set aside.  Combine the flour, baking powder, baking soda, ground cinnamon, freshly grated nutmeg, ground cloves, and salt in a medium bowl and whisk together.

2. With an electric mixer on medium speed, cream the butter and sugar.  Beat in the eggs, one at a time.  Beat in the molasses, yogurt, ginger, and lemon zest.  With the mixer on low speed, beat in the flour, being careful not to overmix (batter will be sticky).  Fold in the oats.  Mix the dried fruit and nuts in a small bowl; fold half the nut/fruit mixture into the batter.

3.  Drop heaping tablespoonfuls of dough onto the parchment-lined baking sheets.  Use the remaining fruit/nut mixture to top each cookie.  Place in the refrigerator and let chill for 30 minutes while your oven heats up to 375 degrees.

4.  Bake the cookies for 10 to 12 minutes, or until dark golden but still soft.  Let cool on a wire rack.

-Adapted from the recipe in the October 2009 issue of Food Network Magazine or it can be found here on their website.

Daring Bakers' Challenge- Panna Cotta and Florentines

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

I'd actually never tasted Panna Cotta before attempting this challenge, so this recipe was completely new to me.  I was surprised by how simple the recipe is and how little time it took to complete.  The resulting dessert was light and creamy, with just the right amount of sweetness.  While Panna Cotta is traditionally made with gelatin, I have altered the recipe to make it vegetarian, using agar agar flakes in place of the gelatin.  

I've always loved chocolate Florentines, and was excited to learn how to make them for the first time.  I found that the batter spread in the oven much more than I expected, so I had to use very small spoonfuls of batter to prevent the cookies from baking into one large sheet.  The Florentines were amazing paired with the Panna Cotta, as the crispness of the cookies and the creaminess of the custard were a perfect contrast.

I sprinkled the agar agar flakes over the milk and heated the mixture over the stovetop, allowing it to simmer.

I added the cream, sugar, honey and salt, and continued cooking the mixture until all the ingredients had dissolved.  After removing from the heat, I added the vanilla and strained the mixture into glasses to set.

I served the Panna Cotta with fresh strawberries.

I melted the butter, and mixed in all of the ingredients for the Florentines.

I baked the Florentines until they were crispy and golden brown.

I sandwiched the finished cookies with melted semi-sweet chocolate.

The Panna Cotta can either be unmolded onto a plate or served in a glass.

Vanilla Panna Cotta

1 cup (240 mL) whole milk

2 tablespoons agar agar flakes

3 cups (720 mL) whipping cream

1 tablespoon honey

1/2 cup granulated sugar

Pinch of salt

2 teaspoons vanilla extract

1. Sprinkle the agar agar flakes over the whole milk and pour the mixture into a pot.  Heat the mixture over medium heat until it comes to a boil, whisking occasionally, and allow it to simmer for about 5 minutes.

2. Add the whipping cream, honey, granulated sugar and salt.  Continue cooking for about 6-8 minutes,stirring occasionally, until all ingredients have dissolved.  Remove from heat and stir in the vanilla extract.

3. Let the mixture cool slightly before straining into molds or glasses for serving.  Cover and place in refrigerator for at least 2 hours.  Add fruit or other garnishes and serve.

Chocolate Florentines

2/3 cup (160 ml) (150 gm) (5.3 oz) unsalted butter

2 cups (480 ml) (160 gm) (5 2/3 oz) quick oats
1 cup (240 ml) (230 gm) (8 oz) granulated sugar
2/3 cup (160 ml) (95 gm) (3⅓ oz) plain (all purpose) flour
1/4 cup (60 ml) dark corn syrup
1/4 cup (60 ml) whole milk
1 tsp (5 ml) vanilla extract
pinch of salt
1½ cups (360 ml) (250 gm) (9 oz) dark or milk chocolate

1. Preheat oven to 375°F (190°C).  Line a baking sheet with parchment paper or a Silpat.

2. Melt butter in a pot over medium heat.  Remove from heat and stir in the quick oats, sugar, flour, dark corn syrup, milk, vanilla and salt.  Mix well.

3. Divide the batter into 1/2 teaspoon sized drops and place on prepared baking sheet.  Leave plenty of room for the cookies to spread.  Flatten the drops of batter slightly with the back of a spoon before baking.

4. Bake for 7-8 minutes, until the cookies are crisp and golden brown.  Allow cookies to cool on baking sheet before moving to wire rack.

5. Melt chocolate in microwave or over a double boiler.  Drizzle melted chocolate over the Florentines, or spread a thin layer on the back of half of the cookies, and sandwich the other cookies on top of the chocolate layer.

Recipes adapted from the recipes for Giada's Vanilla Panna Cotta and Nestle Florentine Cookies, both found at http://www.thedaringkitchen.com/.  The original recipe for the Panna Cotta can also be found at http://www.foodnetwork.com/recipes/giada-de-laurentiis/panna-cotta-with-fresh-berries-recipe/index.html

Posted by Jennifer

Raspberry Macarons with Lemon Curd Filling

I absolutely love everything about French pastries! When I had a chance to visit Paris a couple of years ago, one of the first places I stopped at was Ladurée, which is considered by many to be the best macaron shop in the world.  I've been obsessed with macarons ever since, and the endless combinations of flavors that you can create.  This was my first attempt at making macarons at home, and I chose to make raspberry macarons with a lemon curd filling, which were delectable.

I made a meringue and folded in the mixture of almond flour, powdered sugar and dried raspberries

It's important to spread the batter against the side of the bowl and flip it to give the finished product a shiny crust.

Repeat this process about 15 times

I piped the batter in one-inch circles on the baking sheet

You can see the "pied", or foot, of the finished macaron

I made a lemon curd over the stove top to fill the macarons

Enjoy!

Raspberry Macarons
Makes about 2 dozen macarons

2/3 cup (3 ounces/85 g) ground almonds

 1 ½ cups (5.25 ounces/150 g) powdered sugar

3 large egg whites, at room temperature

5 tablespoons/65 g granulated sugar

1 teaspoon vanilla extract

2 tablespoons dried raspberries, ground in food processor

1. Line a baking sheet with parchment paper, and draw 1 inch circles on the paper to use as a guide when piping out the macaron batter.  Space the circles at least ½ inch apart

2. Grind the almonds, powdered sugar, and dried raspberries together in a food processor and sift the mixture twice.

3. Beat the egg whites at high speed until they become foamy, and then slowly add the granulated sugar.  Continue beating the meringue until it is glossy and holds stiff peaks.  Carefully stir in the vanilla extract.

4. Carefully add half of the almond mixture to the meringue and fold it in with a spatula.  Add the rest of the almond mixture and mix it lightly until completely combined.

5. When the almond mixture is completely combined with the meringue, spread the batter against the side of the bowl.  Next, scoop the batter from the bottom and flip it over.  Repeat 15 times.  This step is called “macaronnage", and gives the finished macarons sheen.  When the mixture is done, the batter will be firm and will drip slowly when scooped up by a spatula

6. Use a pastry bag to pipe the batter onto the prepared baking sheet.   Allow space for the macaron batter to spread slightly.

7. Rap the baking sheet against a countertop a couple of times, and let the batter dry for 15 to 30 minutes.  A thin crust should form on top of the macarons while drying.  The macarons are ready to bake if the batter does not stick to your fingers when touched.

8. Preheat oven to 375°F (190°C).  Stack the baking sheet with macarons onto an empty baking sheet for baking.  Using two baking sheets ensures that the bottoms of the macarons do not overbake.  Bake for about 15 minutes.  When done, the macarons should look slightly crisp.

9. Allow macarons to cool on baking sheet on a wire rack.  Remove from baking sheet when completely cool, and sandwich together with filling.

Lemon Curd

2 large egg yolks

1/4 cup sugar (divided use)

1/4 cup unsalted butter, diced (divided use)

1/4 cup freshly squeezed lemon juice

1 tsp grated lemon zest

1 tablespoon cornstarch

1.  Blend egg yolks with about one-third of the sugar and set aside

2. Combine two-thirds of the butter, the remaining sugar, the lemon juice and lemon zest in a saucepan and bring the mixture to a boil over medium heat.  Be sure to stir the mixture constantly.  Once mixture boils, temper the egg yolks by gradually adding about one-third of the hot butter mixture to the yolks.  Whisk constantly.  Once combined, add the rest of the hot butter mixture, and return the mixture to the stove.  Continue cooking over medium heat, stirring constantly, until mixture comes to a boil again.  Once mixture boils, add the cornstarch and remaining butter, reduce the heat, and whisk until completely combined.

3. Remove pan from heat and strain the curd through a sieve to remove any pieces of curdled yolk.  Place the bowl of curd in an ice bath to cool, stirring occasionally. 

Recipe for macarons was adapted from the basic macaron recipe in the book I Love Macarons by Hisako Ogita, available for purchase at http://www.amazon.com/I-Love-Macarons-Hisako-Ogita/dp/0811868710/ref=sr_1_6?ie=UTF8&qid=1298253582&sr=8-6

Recipe for lemon curd was adapted from the recipe in the book Baking at Home with the Culinary Institute of America, available for purchase at http://www.amazon.com/Baking-Home-Culinary-Institute-America/dp/0471450952/ref=sr_1_1?s=books&ie=UTF8&qid=1298253734&sr=1-1

Posted by Jennifer

Strawberry Trifle







I was trying to think of something to make for Valentine's Day, and my mom suggested making something with strawberries.  She bought a trifle bowl awhile ago, but still hadn't used it, and I'd never made a trifle, so we decided to make one together.  When she bought the bowl from Pampered Chef, the consultant gave her a packet with tons of trifle recipes.  There were so many to choose from, but we finally settled on this one - and it's quite delicious!

Slice your strawberries

Combine your sugar, 1/4 cup water, and 1 cup strawberries

Boil the strawberry mixture, add the cornstarch mixture, and cook until thickened

Prepare the pudding mixture while the strawberry glaze cools

Once the sweetened condensed milk and water are combined, beat in the pudding mix

Cut pound cake into bite-size cubes

Beat whipping cream until stiff

Fold whipped cream into chilled pudding mixture

Layer ingredients as directed

Yum!





Strawberry Trifle

2 pints strawberries, washed and hulled

½ cup granulated sugar

2 cups water, divided

1 ½ Tablespoons cornstarch

1 Tablespoon lemon juice

1 (14-ounce) can sweetened condensed milk

1 (3.4-ounce) package instant vanilla pudding mix

2 cups whipping or heavy cream

1 (12-ounce) ready-made pound cake (I made this recipe and used 1 of the loaves)

Mint leaves (optional)

1. Set aside a few berries for garnish and slice the remaining berries.  Place the sugar, ¼ cup water, and 1 cup of sliced berries in a saucepan and bring to a boil.  Cook for 3 minutes, then take off the heat.  Mix the cornstarch and ¼ cup cold water; stir into the strawberry mixture.  Put back on the heat, and stir until thickened (about 2 minutes).  Add the lemon juice, and set aside to cool to room temperature.
2. Combine the remaining 1 ½ cups water and sweetened condensed milk in a large bowl.  Add the pudding mix and beat well.  Place in the refrigerator to chill for 5 minutes.
3. Cut your pound cake into bite-size pieces.
4. Beat cream until stiff peaks form, then fold into the pudding mixture.
5. Layer pudding, pound cake, sliced strawberries, and strawberry mixture, then repeat the layers.  Garnish with the reserved strawberries and some mint leaves.

This was in a packet of recipes given to me by a Pampered Chef consultant

I've linked up to Sweet as Sugar Cookies' Sweets for a Saturday.  Go check out all the yummy desserts!

-Posted by Karen