New York-Style Crumb Cake

New York-Style Crumb Cake
(Source: Cook’s Illustrated, May 2007)
Serves 8 to 10
Don’t be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake. If you can’t find buttermilk, you can substitute an equal amount of plain, low-fat yogurt. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.
Crumb Topping
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)
Cake
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting
1. FOR THE TOPPING: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
2. FOR THE CAKE: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Following photos below, break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.

Perfect Party Cake

Perfect Party Cake
(Source: Dorie Greenspan “Baking: From My Home to Yours” p. 250)
For the Cake
2 1/4 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest [I substituted orange zest]
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract [I substituted orange extract]
For Finishing
2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable [I used raspberry jam]
About 1 ½ cups sweetened shredded coconut [I omitted this]
Getting Ready
Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
To Make the Cake
Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean
Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).
To Assemble the Cake
Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half.
Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.
Spread it with one third of the preserves.
Cover the jam evenly with about one quarter of the frosting.
Top with another layer, spread with preserves and frosting and then do the same with a third layer (you’ll have used all the jam and have frosting leftover).
Place the last layer cut side down on top of the cake and use the remaining frosting to frost the sides and top.
Serving
The cake is ready to serve as soon as it is assembled, but I think it’s best to let it sit and set for a couple of hours in a cool room – not the refrigerator. Whether you wait or slice and enjoy it immediately, the cake should be served at room temperature; it loses all its subtlety when it’s cold. Depending on your audience you can serve the cake with just about anything from milk to sweet or bubbly wine.
Storing
The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.

Orange Cream Cheese Frosting
(Adapted from quirky cupcake)
12 ounces cream cheese, softened
1 cup butter
2 teaspoons fresh orange juice
8 cups powdered sugar
In a medium mixing bowl combine cream cheese, butter and orange juice. Beat on low to medium until light and fluffy. Gradually add 4 cups powdered sugar, beating well. Gradually beat in the remaining powdered sugar until frosting reaches spreading consistency.

Mexican Lasagna

Mexican Lasagna (Serves 6-8)
Cooking Oil Spray
6 Corn Tortillas, cut into quarters
1 Large Egg
1/4 Cup Milk
1/4 Cup Sour Cream
1 Cup Mild Chunky Salsa
1 lb Chicken Breast, cooked and shredded
4 oz Cream Cheese, half inch cubed
2 Tbsp Fresh Cilantro, chopped
3 Scallions, chopped
1 Tsp Kosher Salt
2 Cups Mexican Cheese Blend (or a blend of Monterey Jack and Mild Cheddar), divided
1. Preheat oven to 350 F°.
2. Place the quartered tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.
3. Bake for 5 minutes, remove and set aside.
4. In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.
5. Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.
6. Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.
7. Bake uncovered for 35 minutes.
8. Serve.

Margarita Cupcakes

 

 

 

 

 

Margarita Cupcakes
adapted from Hostess Blog
Makes about 30

Cupcakes
1 cup butter
2 cups sugar
1 1/2 tsp vanilla extract
1/2 tsp lime oil
4 eggs
2 3/4 cups flour
3 tsp baking powder
1 tsp salt
1 cup milk
1 cup 1800 Margarita Mix

Preheat the oven to 350º F, and grease or line 30 cupcake cups.
- Combine salt, baking powder, and flour in a bowl.
- Combine the milk and margarita mix in a container with a spout (the mixture will curdle, but that’s okay).
- Cream butter and sugar in the mixer and then add eggs one at a time until incorporated. Add lime oil and mix to incorporate.
- Gradually beat in the flour mixture and the liquid mixture, alternating them, making sure to start and end with the flour mix. Beat as little as possible, just until the batter comes together.
- Divide the batter evenly among the cupcake cups.
- Bake about 25 minutes, or until a toothpick inserted in the center of a cupcake comes
out clean. Let cool.

*

Frosting
2 packages cream cheese
1 stick butter
1/2 cup powdered sugar
3 tablespoons 1800 Margarita Mix
1/2 tsp lime oil
Whip everything together, adding a drop of green and yellow food coloring for affect. Pipe onto the cooled cupcakes and top with slices of sugar coated lime
slices or if you prefer, rim with coarse salt.

Red Velvet Pancakes with Cream Cheese Glaze

Red Velvet Pancakes with Cream Cheese Glaze

1 1/3 cup whole wheat flour
2/3 cup all purpose flour
2 tbsp cocoa powder
2 tbsp sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs
2 tbsp melted butter
1 1/2 cups milk
2 tsp vanilla extract
1 1/2 tsp red food coloring
1/3 cup mini chocolate chips, plus more for sprinkling/garnish

Cream Cheese Glaze

4 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla
1 tbsp milk

Whisk cream cheese, powdered sugar, vanilla and milk until combined and smooth to form glaze. Set aside.

In a separate, larger bowl, combine flours, cocoa powder, baking soda, baking powder and salt. Add eggs, melted butter, milk, vanilla and food coloring. Stir to combine. Fold in mini chocolate chips. Spoon onto a hot, greased griddle or large skillet. Flip when the edges begin to dry, cooking evenly on both sides. Drizzle generously with cream cheese glaze and sprinkle with additional mini chocolate chips.

Knock you Naked Brownies

 

 

 

 

 

 

 

Ingredients

• 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
• 1 cup Finely Chopped Pecans
• ⅓ cups Evaporated Milk
• ½ cups Evaporated Milk (additional)
• ½ cups Butter, Melted
• 60 whole Caramels, Unwrapped
• ⅓ cups Semi-Sweet Chocolate Chips
• ¼ cups Powdered Sugar

Preparation Instructions

Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.
*Adapted from the standard/classic “Knock You Naked Brownies” recipe. These brownies don’t really knock you naked…but almost.

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas
6 Tbsp honey
5 Tbsp fresh lime juice (1-2 limes)
1 Tbsp chili powder
1 tsp garlic powder
2-3 skinless, boneless chicken breasts, cooked and shredded
8 – 10 flour tortillas (depending on size)
1 lb of a Mexican blend cheese (monterey jack, colby, cheddar), shredded
1 large can of green enchilada sauce
Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken.  Allow it to sit for at least 1/2 hour or you could do it hours before and just cover and refrigerate.
Pour 1/2 cup of enchilada sauce into bottom of a 9 x 13 pan.  Place chicken and cheese into middle of a tortilla and spoon about 1 tablespoon of enchilada sauce over it and roll up.  Place seam down in the pan.  Reserve about 1-2 cups of cheese to sprinkle on top of enchiladas.  Pour enchilada sauce over the top of rolled enchiladas (reserve a little bit to add after they are baked) and sprinkle with remaining cheese.
Bake at 350 degrees for about 25 minutes or until lightly browned and bubbly.