Tag Archives: dessert

Chocolate Butter Cream Icing

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Pictured here on a moist delicious chocolate cake made with applesauce and buttermilk, it is a perfect (not too sweet) topping. Go ahead and mix it up though – instead of chocolate use raspberry jam for flavoring!

Chocolate Butter Cream Icing

1 cup salted butter

1/2 cup unsweetened cocoa powder

3 one ounce squares of melted semi sweet chocolate (make sure to cool it!)

1/2 tsp instant coffee

1-2 tbsp cream

3 – 3 3/4 cups icing sugar

Melt chocolate squares in microwave carefully, until they are smooth – stir and set asdie to cool

Whip the butter until light anf fluffy

Add cocoa powder, beating well

WHEN CHOCOLATE IS COOL, add to butter

Add instant coffe to 1 tbsp cream, then add to butter mixture

Now, add in enough icing sugar, 1 cup at a time until you have reached the consistency you are looking for – fabulous!

Chocolate Cake (your new favorite!)

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This cake is enough on it’s own, so moist and delicious with the buttermilk and applesauce – with a little chocolate butter cream icing on top, but if you are feeling fancy, go ahead and dress it up!  I have photos of this cake a couple of ways – always a hit!

Moist Delicious Chocolate Cake
2 cups butter milk (If you don’t have any buttermilk use regular milk, adding 2 tsp vinegar per cup)

1 cup apple sauce

2/3 cup oil

2 eggs

2 tsp vanilla

Blend well and set aside

In a separate bowl sift together:

2 cups flour

2 cups sugar

1 cup cocoa powder

2 tsp baking soda

Gently stir dry ingredients into wet, do not overmix.  When combined, pour into prepared (greased and floured)  baking dish –  9 x 13 baking pan, or 2 layer cake rounds.

Bake at 350 for 35 minutes – check to make sure it is well set before removing from oven.

When I want to fancy this up and make a special occasion cake, I like to use a vanilla cream in between the layers, and also pipe it on top with fruit and a dusting of icing sugar. (Vanilla cream is featured on my Boston Cream Pie recipe) 

I was really fortunate to get this recipe from Gayle – our office works closely with hers, and as a treat, she dropped off this cake to us one day … we were all hooked!

Chocolate Molten Lava Cakes

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Warm desserts are perfect on cold nights, and warm chocolate oozing out of these cakes with a bit of vanilla ice cream are a real treat – add a few raspberries for a bit of tartness.

Chocolate Molten Lava Cake

4 ounces semi sweet baking chocolate

1/2 cup butter

1 tbsp good red wine (I like Cab Sauv)

1 tsp vanilla

1 cup icing sugar

2 eggs

1 egg yolk

6 tbsp flour

1/4 tsp ground Saigon Cinnamon

1/4 tsp ground ginger

1/8 tsp ground cloves

Preheat oven to 400

Butter 4 6 oz custard cups and place on baking sheet

Microwave chocolate and butter in bowl at 30 second intervals just until butter is melted and you are able to melt the chocolate into it smoothly.  Stir in wine, vanila, and icing sugar until smooth.  Stir in eggs and yolk.  Add flour and spices.  

Pour batter into custard cups.

Bake for 13 minutes (until sides are firm but they are soft in center).  Let stand 1 minute.  

Carefully loosen edges (with knife if necessary) and invert onto serving plate.  Sprinkle with icing sugar and serve with fresh raspberries and a small bit of vanilla ice cream.

Peach Ice Cream

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Peaches - from the tree to ice cream!

5-6 fresh peaches, peeled and sliced

1 1/2 cups white sugar

juice of 1 large lemon

2 tsp vanilla extract

1/8 tsp almond extract

2 cups  whipping cream (don’t use 1/2 & 1/2 or milk)

In a large bowl, mix together peaches, sugar lemon juice and the extracts.  Allow to stand for 15 min, stirring occasionally until the sugar is dissolved.  Mash with a potato masher. 

Measure out 2 cups mashed peaches.  Reserve the remaining peaches in a small bowl and chill until very cold.

Puree the 2 cups peaches in blender, add heavy cream and pour into a clean bowl – cover and chill until VERY cold.  I do this in the morning, and allow it to sit in the fridge.  If you are in a hurry – put it into the freezer for about 20 minutes, but be sure to stir it occasionally so it doesn’t freeze to the side of the bowl.

Churn the cream/peach mixture according to your manufacturer directions.  During the last few minutes of churning, add the remaining chilled peaches.

Put in airtight container in freezer.  The ice cream is okay to eat now, as a REAL soft serve, but allowing it to set up in the freezer for a few hours improves both the texture and flavour.

Makes about 1 1/2 quarts.

All ice cream machines are slightly different – with the peach/cream mixture I determine how much more volume I can add with the peaches during the last few moments of churning time.

Fresh Peach Pie

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Anything you make with these amazing peaches will taste fantastic!

Anything you make with these amazing peaches will taste fantastic!

  • 3  tablespoons cornstarch
  • 1 cup white sugar
  • 1 cup orange juice
  • 1 cup water
  • 1/2 lemon, juiced
  • 10 fresh peaches – peeled, pitted and sliced

Bake prepared pie shell at 450 for 10 minutes – be sure to frick with a fork, and place pie weights in so the shell doesn’t puff up.  To guarantee a crispy, flaky pie crust brush lightly with egg white before baking.

  1. Stir together the cornstarch and 1 cup of sugar in a saucepan. Stir in the orange juice, water and lemon juice. Warm over medium heat, stirring occasionally until thickened and clear. Remove from heat, and chill.
  2. To assemble the pie, alternate layers of fresh sliced peaches with the chilled citrus sauce, beginning and ending with the sauce. Serve with whipped cream or ice cream.

Peach Pie

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One batch of my flaky pie crust

  • 5 cups peeled and sliced peaches
  • 3/4 cup white sugar
  • 1/4 cup unbleached flour or corn starch
  • 1 tbsp (15 mL) lemon juice
  • 1/8 tsp almond extract
  • 1 tbsp (15 mL) butter
  • Milk or cream
  • 1 sprinkle granulated sugar

Line pie shell with one layer of pie crust 

Prepare peaches and drizzle with the lemon juice – lightly stir so they all keep that gorgeous color.

Mix dry ingredients, and lightly (very gently) toss with peaches.

Place gently on top of pie crust, dot with the butter and cover with the 2nd pie crust.  Cut slits in the top to allow the juice and steam to escape.  Brush lightly with the milk or cream and sprinkle sugar over top.

I always find pies take longer than any recipe says to bake them – maybe it is because I use a heavy bottom pie shell…. 

At any rate, bake at 425 for 15 minutes, then reduce the heat to 35 and bake for another 40 minutes.  If you find the top crust getting too brown, lightly drape a tin foil sheet over top. 

I only remove the pie from the oven when I can see the juice bubbling up out of the slits, and starting to look thickened, and the crust golden brown.

Peaches right off the tree can't be beat!

Peaches right off the tree can’t be beat!

All peaches have a different water content – if you have very juice peaches, either increase the amount of your thickener (flour/corn starch) or allow the peaches to sit in the lemon for a bit and then drain before tossing with the dry ingredients.

Peach Cream Cake

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1 cup soft unsalted butter

2 cups white sugar

3 large eggs

2 3/4 cups unbleached flour – divided

1/2 tsp baking soda

1/2 tsp salt

1 cup sour crem

1 tbsp vanilla

1 cup diced fresh (or frozen but not defrosted) peaches

1 cup icing sugar

2 tbsp whipping cream

1 tbsp orange juice

Prehat oven to 375

Grease and flour a 10 in Bundt pan

In medium bowl, sift 2 1/2 cups flour, baking soda and salt

In bowl of stand mixer cream butte and sugar until light and fluffy.  Beat in the eggs one at a time, then add the sour cream and vanilla.  Mix well.

Scrape the bowl, then slowly add the flour mixture to thewet mixture, scape again.

Toss the peaches with the remaining 1/4 cup of flour.  

Scoop 1/3 of the batter into bundt pan and scatter 1/3 of the peaches, repeat twice, finishing with the batter.

Put in the oven, and turn the temperature down to 325.  Bake for 60-75 minutes, – make sure a toothpick comes out clean.

Allow cake to cool for at least 20 minutes in the pan, then turn out onto a wire rack and allow to finish cooling.  

Once cool – blend the icing sugar, whipping cream and orange juice and drizzle over top.

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Banana Chocolate Chip Cake

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P1110037P1100740This was one of those favorite school box recipes. The kids loved it for years – and it was one of Meghan’s favorites so when she got married this year, I made it once again and it was just as popular.

1 cup butter

2 cups sugar

2 large eggs

1 tsp vanilla

3 cups bananas

3 cups flour

2 tsp baking powder

2 tsp baking soda

1 tsp cinnamon

1 cup sour cream

1/2 cup brown sugar

1 1/2 cup chocolate chips

Cream butter and sugar.  Add eggs, one at a time – beating well with each until the batter is light, creamy and fluffy.  Add vanilla and banana.  Mix until smooth. 

Combine flour, baking powder and baking soda.  Add to butter, egg, banana mixture alternately with the sour cream. 

Combine brown sugar and cinnamon

Spread half in a greased and floured 9×13 baking pan. Sprinkle half the brown sugar, cinnamon mixture over and top with half the chocolate chips.  Add the rest of the batter, and complete with another topping of brown sugar, cinnamon and chocolate chips.

Bake at 350 for 50-60 minutes, until a toothpick – when inserted – comes out clean.

This can easily be converted to muffins if you don’t have enough over ripe bananas hanging around the kitchen counter …. today I only had half the bananas so I made 12 muffins by cutting the recipe in half.  Fabulous …. 

Banana Chocolate Chip Cake

White Cake Made Easy and Delicious!

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pink cupcakesEverybody needs a simple white cake recipe to use for birthday cakes, layer cakes, shape cakes or just an easy dessert with whatever fruit is in season – here it is!

 

1 cup white sugar

1/2 cup butter

2 eggs

1 tbsp vanilla

1 1/2 cups all purpose flour

1 3/4 tsp baking powder

1/2 cup, plus 2 tbsp whole milk

Preheat oven to 350

Grease and flour a 9×9 inch pan or prepare 12 muffin tins with paper liners or grease.

In medium bowl, or kitchen stand mixer – cream together butter and sugar.  Cream really well, until mixture is light and fluffy.  Add eggs 1 at a time, beating well between each one until batter looks full of air.  Add vanilla.  Combine flour with baking powder and sift.  Add to creamed mixture and mix well.  Pour in the milk and stir or blend until mixture is smooth and creamy. 

Pour into prepared cake pan or muffin tins.

Bake for 30 minutes for cake, or 20-25 for muffins (test at 20 minutes).

This recipe is so versatile – today’s mix was because Sloan wanted PINK cupcakes, and pink they were …. you can use this for a layer cake – just double for a 2 layer cake, or it makes 12 smaller cupcakes. 

Best & Easiest Brownies

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Best & Easiest Brownies

This brownie recipe is simply the easiest, quickest, and most kid friendly brownie I have found. Really – one pot, one spoon, a measuring unit or two and the baking pan … all done before you know it.

1/2 cup + 2 tbsp butter
6 tbsp cocoa powder
1 cup white sugar
2 tsp pure vanilla
2 eggs
3/4 cup flour
(optional – 1/2 cup chopped walnuts)
(optional – 1/2 cup chocolate chips)

Preheat oven to 350
Grease 8 x 8 x 2 square pan

In medium saucepan melt the butter and cocoa. Remove from heat, stir in sugar. Add eggs one at a time, beating well between each one. Add vanilla. Stir in flour and the walnuts (if using).

Bake for aproximately 30 minutes – test at 25 minutes to see if a toothpick comes out cleanly. Do not overbake.

Remove from oven, cool and eat – they won’t last long! If you chose to use the chocolate chips – I put them on top as soon as it comes out of the oven, allow to sit for a minute then spread until smooth. The chips melt pretty quickly.

By the time you think you are having a chocolate craving, these can be in the oven before you change your mind! Easy clean up too. The kids learned to make these on their own in elementary school and it is still a quick favorite around our house.