German Apple Cake With Cream Cheese Frosting #Recipe #ThrowbackThursday

#Repost of a recipe from 2016 of one of our favorite #cake recipes #ThrowbackThursday

I don't know about you, but Halloween sort of exhausted me this year. Between cooking and baking, and parties and trick-or-treating, I needed a rest. Of course, these are all things I love doing and love spending time with my family, but it's a nice lull right now before the Thanksgiving madness starts.

I've been wanting to make this German Apple Cake for awhile now, ever since I saw the recipe in one of my Taste Of Home magazines. The combination of apples and walnuts are one of my favorites, especially during this time of year. The recipe actually calls for pecans, but since I had just bought a giant 5 pound bag of shelled walnuts, I used them instead and it worked out great.

I like this cake as one you can take on a fall picnic, or tailgating at the game, or to someone's house. It's sturdy and smells and tastes just like fall. The cream cheese frosting is one of my favorites, and absolutely worth the effort to make it. I really don't like the taste of already-made frosting anymore even though it's convenient in a pinch. But honestly, there's nothing like homemade.

Recipe for German Apple Cake With Cream Cheese Frosting

Ingredients:

3 large eggs

2 cups sugar

1 cup vegetable oil

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

4 cups chopped and peeled apples

3/4 cup pecans (or walnuts)

For frosting:

1 package (8 oz.) cream cheese, softened

2 teaspoons butter, softened

2 cups confectioners' sugar

Directions:

Preheat oven to 350 degrees.

In a large bowl, beat the eggs, sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Fold in apples and nuts.

Pour into a greased 13x9-inch baking dish. Bake for 45-50 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a small bowl, beat cream cheese and butter. Add confectioners' sugar, beating until smooth. Spread on cooled cake.

Makes 12 servings.



Flourless Chocolate Espresso Tart

Do you adore chocolate like I do? Maybe that's a silly question because it seems like everyone is in love with chocolate. Whether it's cake, or brownies, or candy, it seems like a real favorite with all my friends and family. Especially this time of year.

We've had quite a few people over for dinner lately, which is fun for me, because I love cooking and baking. And planning menus actually gets me excited! I'm no Martha Stewart for sure, but I do enjoy entertaining and everything it entails.

I needed a dessert last week for after dinner, and I really wanted something chocolaty. I had had this recipe for Flourless Chocolate Espresso Tart that a friend had written down for me, but I hadn't tried it yet. It's surprisingly simple and only requires six ingredients.

Well let me tell you, it turned out delicious. So rich and chocolaty, with the flavor of espresso coming through perfectly. Yum, is all I can say. Do use top quality ingredients if you can, because it really does make a difference.

If you want to impress guests or just indulge in your love of chocolate, I highly recommend you make this tart. I'm going to make it again on Christmas Eve to go with a couple of other desserts for when we have family and friends coming over. Oh, and if you like, you can add a little whipped cream on top to make it extra special.

Recipe for Flourless Chocolate Espresso Tart

Ingredients:

4 ounces fine-quality bittersweet chocolate

3/4 cup sugar

1/2 cup unsalted butter, melted and cooled to room temperature

3 large eggs, lightly beaten

1 cup unsweetened cocoa powder, plus more for dusting

1 1/2 tablespoon instant espresso

whipped cream if desired

Directions:

Preheat the oven to 375 degrees. Butter an 8-inch round cake pan.

In the top pan of a double broiler, melt the chocolate over (but not touching) simmering water. Scrape the melted chocolate into a large bowl, add the sugar and melted butter, and stir to mix well. Add the eggs and mix well. Sift in the cocoa powder and espresso and stir until the batter is smooth and well blended.

Pour into the prepared pan and bake until the top begins to form a fudge-like crust, 20-25 minutes.

Remove the cake from the oven and let cool in the pan for 10 minutes, then invert onto a serving plate. Dust tart with cocoa powder, and top with whipped cream if desired. Cut into wedges and serve.

Makes 6 servings.

-Post by Patricia



German Apple Cake With Cream Cheese Frosting

I don't know about you, but Halloween sort of exhausted me this year. Between cooking and baking, and parties and trick-or-treating, I needed a rest. Of course, these are all things I love doing and love spending time with my family, but it's a nice lull right now before the Thanksgiving madness starts.

I've been wanting to make this German Apple Cake for awhile now, ever since I saw the recipe in one of my Taste Of Home magazines. The combination of apples and walnuts are one of my favorites, especially during this time of year. The recipe actually calls for pecans, but since I had just bought a giant 5 pound bag of shelled walnuts, I used them instead and it worked out great.

I like this cake as one you can take on a fall picnic, or tailgating at the game, or to someone's house. It's sturdy and smells and tastes just like fall. The cream cheese frosting is one of my favorites, and absolutely worth the effort to make it. I really don't like the taste of already-made frosting anymore even though it's convenient in a pinch. But honestly, there's nothing like homemade.

Recipe for German Apple Cake With Cream Cheese Frosting

Ingredients:

3 large eggs

2 cups sugar

1 cup vegetable oil

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

4 cups chopped and peeled apples

3/4 cup pecans (or walnuts)

For frosting:

1 package (8 oz.) cream cheese, softened

2 teaspoons butter, softened

2 cups confectioners' sugar

Directions:

Preheat oven to 350 degrees.

In a large bowl, beat the eggs, sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Fold in apples and nuts.

Pour into a greased 13x9-inch baking dish. Bake for 45-50 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a small bowl, beat cream cheese and butter. Add confectioners' sugar, beating until smooth. Spread on cooled cake.

Makes 12 servings.



Praline Topped Apple Bread Recipe

Last night we celebrated Halloween with family and a few friends who came over for dinner and trick-or-treating. It was a lot of fun, especially since out new neighborhood here in Nevada is so walker friendly. My grandchildren brought home a ton of candy, so of course they thought the night was a huge success. Halloween has always been one of my favorite holidays, and this year made it all the better by sharing it with those we love.

So now that the month of November is here, I wanted to share this yummy apple dessert with everyone. There's something about November that makes me want to make cozy apple recipes, they just speak to me of home, and family.

This recipe for Praline Topped Apple Bread is from Taste Of Home Fall Baking Magazine. I've really come to love this magazine and the cookbooks too, they are filled with wonderful and easy recipes for home cooks.

I made this apple bread for my family and it was a big hit. The flavor is rich and intense, and the apples and pecans blend together beautifully. I'll be making it again for friends and neighbors at Thanksgiving, this time in miniature loaves. The little loaves are so cute, and a food gift is always special and appreciated.

Recipe for Praline Topped Apple Bread

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1cup sugar

1 cup (8 ounces) sour cream

2 large eggs

3 teaspoons vanilla extract

1 1/2 cups peeled and chopped apples

1 1/4 cup chopped pecans, divided

1/2 cup butter, cubed

1/2 cup packed brown sugar

Directions:

Preheat oven to 350 degrees. In a large bowl, mix flour, baking powder, baking soda and salt. In another bowl, beat sugar, sour cream, eggs and milk until well blended. Stir into flour mixture just until moistened. Fold in apples and 3/4 cup pecans.

Transfer to a greased 9x5 inch loaf pan. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes. Remove to a wire rack to cool completely.

In a small sauce pan, combine butter and brown sugar. Bring to a boil, stirring constantly to dissolve sugar, boil 1 minute. Spoon over bread. Sprinkle with remaining pecan. Let stand until set.

-Post by Patricia 

Pumpkin Pecan Cobbler

If you're a pumpkin dessert lover than this is one recipe that you will simply fall in love with. It's truly that good. It's sweet and spicy, and has a rich pumpkin flavor that simply can't be beat.

I found the recipe last year over on Lauren's Latest blog and finally got around to making it yesterday. And boy am I glad because this one is a keeper. I'm going to make it again, doubling the recipe and serve it on Halloween night for dessert. We have family and a couple of neighbors coming over after trick-or-treating, and I know they'll love this.

It's an easy recipe that most home cooks and bakers have the ingredients on hand for in the pantry already. The exception might be the canned pumpkin, but if you're anything like me, you have already stocked up with lots of cans in preparation for fall and winter baking.

Here's the crazy thing about this recipe, the thing that made me wonder if this dessert would really turn out right. After you make the batter and topping and spread it in the baking dish, you pour HOT WATER on top of it. And you don't stir it but simply put it into the oven.

Somehow that hot water works it's magic and turns into a rich caramel flavored sauce that can be spooned over the top. And it's perfect with vanilla ice cream and added pecans.

Recipe for Pumpkin Pecan Cobbler

Ingredients:

1 cup + 3 tablespoons all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup granulated sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 cup pumpkin puree

1/4 cup milk

1/4 cup melted butter or vegetable oil

1 1/2 teaspoons vanilla extract

For topping:

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 cup chopped pecans

1 1/2 cup very hot water

Directions:

Preheat oven to 350 degrees. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.

In a smaller bowl, stir pumpkin, milk, melted butter (or vegetable oil) and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a 8-inch casserole dish with high sides.

In a separate bowl, stir sugar, brown sugar, and pecans together. Spread evenly over top of batter. Pour hot water over all of it. DO NOT STIR. Bake for 40 minutes or until the middle is set.

Serve warm. Add vanilla ice cream and additional pecans if desired.

Makes 6-8 servings.

-Post by Patricia

 



Apple Cream Torte Recipe

One of the best things about fall is the abundance of delicious apple recipes that I love finding and making. Of course, I love baking and cooking with pumpkins this time of year too, but there is just something about apple desserts that I find cozy and comforting.

I've never gone apple picking, but judging by all the pics on Instagram I've been seeing, there are a lot of people that do. It's definitely something I want to do one of these days, and preferably in a beautiful orchard with a plaid blanket and gorgeous picnic, and wine, and... ok, so not everything on Instagram is the way it appears, but dang, they make it look so good!

Anyway, back to this delicious Apple Cream Torte that I found in the September issue of Sunset Magazine. A cream torte is like a cross between a cake, a custard, and a Dutch baby, according to the magazine, and I completely agree with them. It's absolutely more custardy than a regular cake, and that's one of my favorite things about it.

The recipe calls for 3-4 thinly sliced apples, and I went with four and think that's the perfect amount for this torte. I love, love, love how the slices of apples bake on top of each other for this gorgeous effect you see when you slice into it. You can use a variety of different apples like Cameo, Fuji, or Gala, and I used Gala just because they are so easy to find. But next time I make this torte I'll try a different kind to see if it makes a difference in taste.

I made this for dessert for my family one night and they all loved it. The recipe is a keeper for sure, and one that I'll be sure to make again and again. If you wanted you could add a little crème fraiche or whipped cream on top, but I thought it was perfect without it.

Recipe for Apple Cream Torte

Ingredients:

1 1/2 lbs. (3 or 4) tender sweet apples, such as Cameo, Fuji, or Gala 

3 large eggs, at room temperature

1 cup granulated sugar

3/4 cup heavy whipping cream

1 teaspoon vanilla extract

1 cup flour

1 1/2 teaspoons baking powder

1/2 teaspoon table salt

powdered sugar

Directions:

Preheat oven to 325 degrees. Butter and generously flour a 9-inch spring form pan. Shake out excess flour and set aside.

Using a paring knife or sharp corer, core apples from stem down through seeds and base to remove in one cylinder. Peel apples and slice crosswise into 1/4-inch rings. Set apples aside.

In a large bowl, using a mixer with whisk attachment, beat eggs and granulated sugar on high speed until pale and slightly thickened , 1 1/2 to 2 minutes. Reduce speed to medium and add cream and vanilla. Beat about 30 seconds more to blend. Add flour, baking powder, and salt and blend on low speed until evenly combined.

Add apples (including any uneven end pieces) to batter and stir gently with a spatula to coat, separating slices. Pour mixture into prepared pan and arrange apples flat.

Bake cake until golden brown on top and a toothpick inserted into center of cake (rather than an apple piece) comes out clean, 1 to 1 1/4 hours. Let cake cool on a rack 20 minutes, then run a slender knife between edge of cake and pan. Remove pan rim and cool cake at least 10 minutes more.

Serve warm or at room temperature, dusting with powdered sugar.

-Post by Patricia



Fresh Peach Cake Recipe From Back In The Day Bakery Made With Love Cookbook

It sort of feels like I should call this cake the "end of summer fun cake". Tomorrow my grandchildren will start a brand new school, in a brand new town, in this brand new to us, state of Nevada.

I think my daughter and son-in-law have prepped them well for this new adventure, emotionally, and with the must have new clothes, backpacks, and shoes. I think, and hope, and pray that the new school will be a great place for them.

When you live with your grandchildren like I do, there isn't really the emotional separation from their lives like other grandparents have. And so I can get caught up in what is happening to them, and just like a parent, I want everything to always go smoothly for them, and life just isn't like that as we all know.

So all I can do is offer them love and support, and cake. Trust me, cake helps. I made this delicious cake for dessert for them last night and they loved it. Who doesn't love yummy cake with peaches and whipped cream, right?

This is actually another cake recipe from the Back In Day Bakery Made With Love Cookbook, by Cheryl and Griffith Day. I absolutely love their southern style way of life and baking. It's become one of my favorite cookbooks.

I found delicious peaches on sale at the grocery store and thought this cake would be a great end of summer dessert for us, and it was. So good!!

Recipe for Fresh Peach Cake

Ingredients:

1 cup unbleached all-purpose flour

1 teaspoon baking powder

10 large peaches, peeled, pitted, and cut in half

1 tablespoon fresh lemon juice

8 tablespoons (1 stick) unsalted butter, at room temperature

1/2 cup plus 3 tablespoons granulated sugar

1/2 cup packed light brown sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

Directions:

Position a rack in the middle of the oven and preheat the oven to 350 degrees. Butter an 8-inch square (or round, like I used) cake pan, then line the bottom with parchment paper and butter it as well. Lightly dust the pan with flour, tapping the pan on the counter to shake out the excess.

Stir together the flour and baking powder. Set aside.

In a large bowl, toss the peaches with the lemon juice. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a hand held mixer), cream the butter, 1/2 cup of the granulated sugar, and the brown sugar on medium-high until very light and fluffy, 3 to 5 minutes.

With the mixer on low speed, gradually add the dry ingredients, mixing just until incorporated.

Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl with a rubber spatula as necessary. Add the vanilla and mix until just incorporated.

Remove the bowl from the mixer and use the rubber spatula to incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. Scrape the batter into the prepared pan and gently smooth the top with the spatula. Tap the pan firmly on the counter to remove any air bubbles from the batter.

Arrange the peaches on top of the batter, cut side down. Stir together the remaining 3 tablespoons granulated sugar and the cinnamon and sprinkle on top of peaches.

Bake for about 1 hour, or until a cake tester inserted in the center of the cake comes out clean. Cool for 15 minutes, then remove from the pan, peel off the parchment, and transfer to a wire rack to cool.

- Post by Patricia













Strawberry Buttermilk Cake Recipe From Back In The Day Bakery Made With Love Cookbook

I'm rarely dazzled by celebrities, or movie stars, but I am a little star-struck when it comes to my favorite cooks and cookbook authors. I have a major couples crush on Cheryl and Griffith Day, who own the Back In The Day Bakery in Savannah, Georgia.

I just love their easygoing Southern style, and the way they produce such gorgeous cookbooks that make me want to bake every single recipe.

Their beloved bakery is a neighborhood hangout for locals, where you can have a cup of coffee or tea and a delicious made from scratch treat. If I ever make it to Georgia, their bakery is on the top of my list to visit.



But back to this fabulous recipe for Strawberry Buttermilk Cake. I love desserts made with fruit, and I love the wonderful depth of flavor that baking with buttermilk provides. There are both in this recipe, and I just know it's going to become one of my family's favorite cake desserts.

The recipe calls for baking it in a deep dish pie plate but I baked it in a 9-inch round cake pan. I wanted to be able to put it on a cake stand, so this worked out well. If you want to do this, just butter the pan and use a round piece of parchment paper in the pan.

The recipe is from the Day's second book, Made With Love. It's packed with more than 100 recipes and projects that is made for cooks of all levels. I can't wait to get into the kitchen and try some more of their recipes, especially the cakes, pies, and cookies.

Recipe for Strawberry Buttermilk Cake

Ingredients:

1 1/2 cups unbleached all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

6 tablespoons unsalted butter, at room temperature

1 cup granulated sugar

1 large egg, at room temperature

1/2 cup buttermilk

1 teaspoon pure vanilla extract

1 pound strawberries, hulled and halved

Confectioners' sugar for dusting

Directions:

Position a rack in the middle of the oven and preheat the oven to 350 degrees. Lightly butter a 9-inch deep-dish pie pan.

Sift together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl, using a handheld mixer) cream the butter and sugar together on medium high speed for 3-5 minutes, until light and fluffy. Add the eggs, buttermilk, and vanilla and mix until blended, about 1 minute.

With the mixer on low speed, gradually add the flour mixture, mixing until just combined.

Remove the bowl from the mixer and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. Scrape the batter into the prepared pie plate and gently smooth the top with a spatula. Tap the pan firmly on the counter to remove any air bubbles from the batter. Arrange the strawberries in a concentric rings on top of the batter, cut side down.

Bake the cake for 10 minutes, then reduce the temperature to 325 degrees and bake for 50-60 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool in the pan on a wire rack.

Before serving, dust the top of the cake with confectioners' sugar. The cake can be stored in the refrigerator for up to 2 days.

Serves 8.

-Post by Patricia   

Birthday Celebration and Recipe For Birthday Cake

It was my birthday at the end of June, and I had a great day celebrating with my family. We had a delicious barbeque dinner out on the deck, and then enjoyed this three-layer yellow cake with classic buttercream frosting.

My granddaughter Ashley and I made my birthday cake. Maybe it's odd to make your own cake, but since I love baking, it was the perfect opportunity to try out a recipe I've been wanting to make for awhile now.

The recipe comes from the cookbook Homemade Decadence, by blogger Joy The Baker. It's perfect for a birthday cake, and I've never baked a cake that got more compliments.

It's just so moist and delicious, and has a tender, buttery flavor. And the buttercream frosting, which I tinted pink, is pure heaven.

It's hard to get a picture with these little monkeys where everyone is smiling, and looking at the camera at the same time. They were being silly, and I loved it, of course.

One of the things I am more and more grateful for as each birthday passes is my children and grandchildren. I love being a mom and grandmother, and my family is at the center of my world.



I almost didn't put the sprinkles on the cake but it was a unanimous vote by the grandkids that they go on, and that they put them on themselves!!

They did a great job, and I love how the cake turned out. Since it was three layers, the cake was big enough that we had some leftover, and I ate a big piece for breakfast the next morning. It's my birthday so I had fun indulging myself, yum!!

This cake really is the perfect birthday cake, and whoever is lucky enough to have one baked for them will be extremely happy.

Recipe for Basic Three-Layer Yellow Cake from Homemade Decadence

Ingredients:

For cake:

4 cups cake flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

2 cups sugar

1 tablespoon pure vanilla extract

4 large eggs, at room temperature

2 cups buttermilk

For buttercream frosting:

2 cups (4 sticks) unsalted butter, at room temperature

5 to 6 cups confectioners' sugar, sifted

1/4 teaspoon salt

3 teaspoon pure vanilla extract

About 1/4 cup heavy cream

Directions:

1. Put oven racks in the center and upper third of the oven and preheat the oven to 350 degrees. Grease and flour three 9-inch round baking pans.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating for 1 minute between each addition.

Beat in the vanilla extract. Reduce the mixer speed to low, add half of the flour mixture, and beat well. Add the buttermilk in a slow stream and beat well. Add the remaining flour mixture and beat until just combined. Finish stirring with a spatula. Divide the batter among the 3 prepared pans.

4. Bake until golden brown on top and a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pans for 20 minutes before inverting onto wire racks to cool completely before frosting.

5. If you're not using right away, double-wrap the cake layers in plastic wrap, and freeze for up to 7 days. When ready to frost, remove from the freezer, unwrap, and frost frozen.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until soft, about 1 minute. Add 2 cups of the confectioners' sugar, the salt, and the vanilla. Beat on low speed until the sugar is well incorporated. Add another 2 cups sugar and the cream. Add remaining 2 cups of sugar as needed to thicken the frosting. Beat on medium speed until the frosting is smooth and fluffy, about 4 minutes.

Frost and put together layers of cake, sprinkle with colored sprinkles if desired.

Makes one 3-layer 9-inch cake.

-Post written by Patricia 

Chocolate Pound Cake Recipe From Homemade Decadence Cookbook

Pound cake is one of those good old-fashioned desserts that everyone seems to love. I always think of homey comfort when I think of pound cake, whether it's a slice with a cup of tea, or the basis of strawberry shortcake.

As much as I love regular pound cake, when I found this recipe for Chocolate Pound Cake from the cookbook Homemade Decadence from Joy The Baker, I knew I had to make it.

It's filled with chocolate chips, and has a deep rich chocolaty flavor, and made with coffee in it. The addition of coffee to a chocolate cake recipe just really brings out the chocolate flavor. Joy made her recipe with a chocolate glaze on top, but I wanted to top mine with whipped cream and raspberries, so I left it off.

Every time I bake with buttermilk I'm always reminded of how much goodness it brings to baked goods. It just really improves the flavor and richness of almost every recipe.

A sweet neighbor of ours came over with lots of delicious raspberries to share, so I've been using them up in recipes and smoothies. That's definitely one of the things I love about summer, all the luscious berries available.

I'm adding this recipe to my favorites list and I can't wait to make it with the glaze on top of it. I added the recipe for the glaze too, yum!

Recipe for Chocolate Pound Cake from Homemade Decadence

Ingredients:

Cake:

1/3 cup unsweetened Dutch-processed cocoa powder
1/3 cup hot coffee
1 3/4 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/4 cup buttermilk
3/4 cup dark chocolate chips

Glaze:

1 1/2 cups confectioners' sugar, sifted
3 tablespoons unsweetened Dutch-processed cocoa powder
Pinch of salt
3 to 4 tablespoons milk or water
2 teaspoons pure vanilla extract

Directions:

1. Put a rack in the center of the oven and preheat the oven to 350 degrees. Grease and flour a 9 x 5 inch loaf pan and set aside.


2. For the cake, in a small bowl, whisk together the cocoa powder and hot coffee.


3. In a medium bowl, whisk together the flour, baking powder, and salt.


4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, one at a time, beating for one minute after each addition. Beat in the vanilla. With the mixer on low speed, gradually add the flour mixture and beat until just combined. Add the cocoa-coffee mixture and beat well. Beat in the buttermilk. Fold in the chocolate chips. Spoon the batter into the prepared pan and smooth the top.


5. Bake until a wooden pick inserted in the center of the cake comes out clean, with just a few crumbs, 50 to 60 minutes. Let cool for 20 minutes before inverting the cake onto a wire rack to cool completely.


6. Meanwhile, for the glaze, in a small bowl, whisk together the confectioners' sugar, cocoa powder, salt, milk, and vanilla.


7. Once the cake has completely cooled, drizzle the chocolate glaze on top. Let set for 30 minutes before serving.


8. The cake will keep, well-wrapped and at room temperature, for up to 4 days.


Makes one 9 x 5-inch loaf.

Raspberry Crumble Bars Recipe

There are lots of recipes out there for crumble bars, and these yummy jam filled treats are ones that I really love making for family and friends.

There is something about them that reminds me of being a kid. Maybe it's because I ate a whole lot of jam sandwiches growing up that my mom made for me, and that's where the association comes from. Food can bring up so many memories of the past for us. And fortunately for me, I grew up in a house where my mother was a good cook and we never went without full bellies and treats after dinner.

Sometimes you take things for granted and don't realize until years or decades later just how lucky you were.

Now as a grandmother, cooking and baking for my family is something I truly enjoy doing, and I hope they remember all of it with the love and affection that is put into whatever I make for them.

Anyhow, this is Ina Garten's recipe from her cookbook, Foolproof. Everyone who knows me knows I adore Ina, she has been a real inspiration for me for years now.

Recipe for Barefoot Contessa Raspberry Crumble Bars

Ingredients:

1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2 1/3 cups all-purpose flour
1/2 teaspoon kosher salt
10 to 12 ounces raspberry jam
2/3 cup granola without dried fruit
1/4 cup sliced almonds
Confectioners' sugar for sprinkling if desired

Directions:

Preheat the oven to 350 degrees.
Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4 inch up the sides.
Spread with the jam, leaving a 1/4-inch boarder. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it onto the top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
Cool completely and cup into 9 or 12 bars. Sprinkle lightly with confectioners' sugar if desired.

The recipe is actually quite easy to make and other kinds of jam would work well here too. I love the crust on these bars, it's soft and a little chewy.

Be sure to let them completely cool before slicing them so that they don't fall apart. I cut into them too early and had this problem, and had to let them sit longer so they would be firmer.

If you're looking for a treat to take on a picnic or the beach, these are a great choice, and they travel well. And they are just so yummy!!

Chocolate Chip Bread Pudding Recipe

I think there are two kinds of people in this world, those that love bread pudding and those that don't. I'm a bread pudding lover through and through, but most of my kids and grandkids don't care for it at all, which makes me sad that they don't love this homey and comforting dessert that is a favorite of mine.

But I guess that means that there's just more for me, ha-ha. This recipe for Chocolate Chip Bread Pudding is just beyond yummy. It's moist and rich, and tastes great warm or chilled.

Can you see that I made it extra fabulous and added a small scoop of chocolate ice cream? Of course it didn't need the ice cream, but I don't think you can ever have too much chocolate anything. It's a theory I'm sticking by!

You can also make this bread pudding in a 9x5 inch loaf pan if you want. I happen to like using my ramekins for individual desserts that I think are sort of special. And don't forget that good old whipped cream makes a super yummy topping for any kind of bread pudding you make.

Recipe for Chocolate Chip Bread Pudding

Ingredients:

4 eggs
2 cups milk
1 cup sugar
1 tablespoon vanilla extract
4 cups cubed stale white bread
1 cup semisweet chocolate chips


Directions:

Preheat oven to 350 degrees. Spray six 3-inch ramekins with baking spray.
In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread and chocolate chips, let stand for 10 minutes for bread to absorb liquid.
Fill ramekins 2/3 full, and bake in the oven for 25-30 minutes, or until custard is set.
Serve warm from the oven or chilled. Top with ice cream or whipped cream if desired.

Strawberry Clafoutis Recipe

This recipe for making a Clafoutis is becoming one of my favorites. It's sort of like a flan and a tart, and it's French, so how can you go wrong?
I know when I have read about making this dessert, it seemed like something I would never attempt. My first and only try at making flan was somewhat of a disaster, so a Clafoutis would have the same fate I thought.

But I was wrong, and it turned out delicious. So here I am again, using strawberries to make this one, and it's amazing.
A Clafoutis is very simple to make, and you can use different fruits in it for different tastes. It's creamy and smooth, and just fancy enough to impress your guests.
After it bakes in the oven, let it cool for a bit, then sprinkle it with powdered sugar. And you could even top it with a tiny bit of whipped cream if you like.



Recipe for Strawberry Clafoutis

Ingredients:

 2 tablespoons unsalted butter, melted
1 cup half-and-half
2 eggs
1 egg yolk
3/4 cup granulated sugar
1/4 teaspoon almond extract
1/2 cup all-purpose flour
1 1/2 cups fresh strawberries
Confectioners' sugar, for dusting

Directions:

 Preheat oven to 325 degrees. Brush a 9-inch ceramic pie plate or casserole dish with the melted butter.
In a large bowl, whisk together the half-and-half, eggs, egg yolk, sugar and almond extract. Add the flour and whisk just until smooth, being careful not to overmix. Pour the batter into the prepared baking dish and scatter the raspberries evenly over the top.
Bake for 30 to 35 minutes, until the Clafoutis is just set and the surface is golden brown. Dust with confectioners' sugar and serve warm. 

Serves 6.