Matt's Favorite Cake

Or....Triple-Chocolate Peppermint Cake

Do you love chocolate? Peppermint? Ever wonder what a York Peppermint Patty would taste like if it were a cake? Well...then this is the recipe for you!

Now, this recipe isn't for the faint of heart. It does take some time...not a lot of active time. And I don't think it's incredibly difficult, but I've been making it for years now and did find it quite intimidating the first few times I made it. Now I only feel intimidated because of the expectations.

So, if you want a cake to impress...and have tons of chocolate and some time to kill then this is the cake for you! I promise...you won't be disappointed!

Triple-Chocolate Cake with Chocolate-Peppermint Filling
adapted from epicurious.com

Prep time: 30 minutes
Inactive time: 1 1/2 hours
Total time: about 2 - 2 1/2 hours
Yield: Makes 1-9" cake (12 servings)

Ingredients
Filling

• 8 ounces imported milk chocolate (such as Lindt...or I use the Trader Joe's which is delicious, but not imported), finely chopped
• 1/2 cup heavy cream
• 1 TBS light corn syrup
• 1/2 tsp peppermint extract

Cake

• 1 cup sifted all purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 1/3 cup packed brown sugar
• 2 tsp vanilla extract
• 3 large eggs
• 1/2 cup buttermilk
• 1 1/2 cups mini semisweet chocolate chips

Chocolate Glaze

• 8 ounces bittersweet or semisweet chocolate (NOT unsweetened!!)
• 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
• 1 TBS light corn syrup
• 3/r tsp peppermint extract

• Crushed red & white hard peppermint candies or candy canes (about 12 starlight candies or 24 mini candy canes)

Recipe

1. Make the Filling: Place chocolate in a medium bowl. Bring cream & corn syrup to a simmer in a small. heavy-bottomed saucepan. Pour hot mixture over chocolate; add the peppermint extract and let stand for 1 minute. Whisk until evenly mixed and smooth, then let stand at room temperature while cake is baking and cooling.
2. For Cake: Position the rack in the lowest thrid of the oven and preheat to 350 degrees F. Butter a 9" cake pan with 2" high sides. Line the bottom with parchment paper, then butter & flour the parchment.
3. Whisk together the flour, cocoa powder, salt, aking power & baking soda in a medium bowl to blend.
4. Using an electric mixer, beat the butter until fluffy. Then gradually beat in both of the sugars, then the vanilla. Add the eggs one at a time, beating well after each addition. Beat in the dry ingredients alternating with the buttermilk, in 2 additions for each.
5. Transfer the batter to a prepared pan. Bake the cake until a tester into the center comes out clean, about 1 hour and 5 minutes. Cook the cake in the pan on a rack for about 5 minutes. Turn the cake out onto a rack and cool completely.
6. Using an electric mixer, beat the filling until fluffy & lightened in color, about 30 seconds. Using a serrated knife, cut the cake horizontally in half. Place 1 layer, cut side up, on a rack set over a baking sheet, or on a cake plate lined with parchment paper. Spread the filling. Top with second layer, cut side down. Chill filled cake about 20 minutes.
7. Prepare the glaze while the cake is chilling: Stir chocolate, butter and corn syrup in a heavy small saucepan over low heat until melted and smooth. Mix in peppermint extract. Cool glaze until just lukewarm, but still pourable, stirring occasionally, about 20 minutes.
8. Pour 1/2 cup glaze over the center of the cake. Spread over top and sides of cake. Chill until glaze sets, about 15 minutes. Pour remaining glaze over the center of the cake, then spread quickly over the top and sides. Chill until the glaze sets, about 1 hour.
   
9. Sprinkle candies around top edge of cake.

This can be made 1 day ahead of time. Cover with cake dome & chill. Let stand at room temperature until softened, about 4 hours.


Enjoy!!

Cranberry and Cornmeal Cake with Caramel Walnut Topping

This year I was at a loss of what kind of dessert to make for our Christmas dinner. Part of me was just tired and didn't want to do anything. My usual stand-bys are being used for other occasions: my delicious Nutella Cake (recipe is posted already) is being brought to a Christmas Eve soiree, and my Triple Chocolate Peppermint Cake (Matt's favorite) will be brought out for New Years' Day.

So, I considered a variety of pie type items (french silk, peppermint, grasshopper, pecan), or cupcakes, or just plain cookies. But with a formal dinner (Matt's roasting a duck again this year with potatoes and brussel sprouts) it seemed like a more formal dessert was in order! I wanted something packed with flavor, but not too heavy after the duck. Something light, and refreshing. And thus, I came upon this recipe. While I'm not trying the cake til tomorrow (I'll report back!) the reviews on other websites are great, the batter looks delcious, and once baked the cake smells delicious. I also can't find a way to go wrong a caramel walnut topping.

Here you have it:

Cranberry and Cornmeal Cake with Caramel Walnut Topping
courtesy of The Food Network

Prep time: 15 minutes
Cooking time: 35 - 45 minutes
Cooling time: 20 minutes
Yields: 1-9" cake

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus extra for the pan
• 1 cup all-purpose flour, plus extra for dusting the pan
• 1/2 cup yellow fine cornmeal
• 1 teaspoon baking powder
• 1/8 teaspoon fine sea salt
• 1/4 cup orange zest (from 2 large oranges)
• 3/4 cup dried cranberries, chopped into 1/4-inch pieces
• 1 1/4 cups sugar
• 1/2 teaspoon pure vanilla extract
• 4 large egg yolks
• 2 large eggs
• Caramel Walnut Sauce, recipe follows

DIRECTIONS:

1. Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
3. Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes.
4. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)

Caramel Walnut Topping

Ingredients

Caramel-Walnut Sauce

Prep time: 10 minutes

Cook time: 25 - 30 minutes

Yields: 2 cups

• 2 cups heavy whipping cream
• 1 cup packed dark brown sugar
• 1/4 cup (1/2 stick) unsalted butter, at room temperature
• 1/2 cup chopped walnuts, toasted
• 3/4 teaspoon fine sea salt, optional

For the Caramel-Walnut Topping Sauce:

1. In a medium saucepan, mix together the cream, brown sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring constantly.
   
2. Reduce the heat and simmer until the mixture thickens, about 25 to 30 minutes.
   
3. Stir in the walnuts and sea salt, if using.
   
4. Allow the mixture to cool to room temperature before serving.

Enjoy!!

Gluten-Free Apple & Pear Crisp

I know what you're thinking: gluten-free?!? Well, I don't keep a gluten-free kitchen, and frankly I feel like most gluten-free has a bad rap. Plus, it requires a ton of ingredients and just seems like a lot of work. Honestly, I've never tried gluten-free baked goods before. I don't have any dietary need for it and I really do enjoy gluten-y items.

That said...this recipe is gluten-free, white sugar-free, and vegan. It was a challenge for a holiday party in which some of my friends DO have dietary restrictions and can't have the gluten, dairy, or white sugar. So, I set-out to find a recipe that I could make for them...that didn't require a lot of additional ingredients due to the impending move.

Hopefully if you need a dessert recipe for those with some additional dietary needs, this will fit the bill without breaking the bank!

Apple & Pear Crisp
adapted from the Gluten Free Goddess

Prep time: 15 minutes
Cook time: 35 - 40 minutes
Yields: 1-9" pie, serves 4

Ingredients for the fruit filling

• 2 Granny Smith apples, cored & sliced thin
• 2 Yellow Delicious apples, peeled, cored & sliced thin
  
• COOKS NOTE: I honestly just use an assortment of apples that appeal to me.
• 1 large red pear, cored, peeled & sliced thin
• 4 TBS unsweetened apple juice
• 1 TBS raw agave nectar
• 1/2 tsp gluten-free Apple Pie Spice, or cinnamon, nutmeg, allspice mix
• Pinch of Sea Salt
  
  For the crisp topping:
  
  • 3/4 cup organic light brown sugar
    
  • 3/4 cup gluten-free pancake and baking mix, such as Pamela's Baking & Pancake mix or Trader Joe's Gluten-Free Baking & Pancake mix
  • 1 tsp ground cinnamon
  • 3-4 TBS organic shortening or vegan margarine

1. Preheat the oven to 350 degrees F. Smear a deep 9-inch pie plate with vegan shortening.
2. In a medium to large bowl, toss the apple and pear slices in the apple juice, agave, spices, and a small pinch of sea salt.
3. In a separate bowl, stire together the organic brown sugar, gluten-free flour mix and cinnamon. Add the shortening in small pieces and rub between your fingers until the crumbs are moist and form a crumble topping mixture.
4. Sprinkle a handful of the crumble mixture into the bottom of the prepared pie plate. Spoon in the apple and pear slices; add all the liquid. Top with the remaining crumble mixture.
5. Bake at 350 degrees F, in the center of the over, for 35 to 45 minutes, or until the fruit is fork tender and the filling is bubbling and thickened. The top should be golden brown.
6. Cool a bit on a wire rack before serving warm or at room temperature. Cover and refrigerate leftovers.
7. The crisp may be reheated in the oven or a microwave, but it truly is best eaten the day you make it.

Enjoy!!


By the way...this was highly recommended by both those gluten-free & non. In fact, a lot of people enjoyed this not knowing it was a gluten-free dessert.

Heaven = Nutella Cake

Okay, for those of you out there that love chocolate & hazelnuts...this is the cake for you!! It's a flourless chocolate cake that incorporates, you guessed it, Nutella. It is the perfect cake - not too heavy, delicate, and delicious. It's also not that difficult but very impressive sounding, so a good cake to take with you to a holiday party. The other beauty about this cake is it doesn't have very many ingredients! And...I'm not an expert, but I believe that it's flour-less status by default makes this gluten-free? Though I think the Nutella may make it not-so. If your really interested, you should Google it.

So here you have it:

Nutella Cake

Ingredients - For the Cake

• 6 large eggs, separated
• pinch of salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 - 13-oz container of Nutella
• 1 TBS rum
• 1/2 cup finely ground hazelnuts
• 4 oz semi-sweet chocolate, melted & cooled

For the Ganache:

• 4 oz whole hazelnuts
• 1/2 cup heavy cream
• 1 TBS rum
• 4 oz semi-sweet chocolate

Getting down to baking:

1. Preheat the oven to 350 degrees F; butter a 9-inch springform pan.
2. In a large bowl (preferably metal, but I use glass and it works out just fine), whisk the egg whites and salt until stiff. In another bowl, cream the butter & Nutella, then add the rum, egg yolks, and ground hazelnuts. Fold in the melted chocolate.
3. Add a blob of beaten egg whites to the chocolate batter, and mix gently until well-combined. Fold in the remaining eggs whites, one-third at a time, very gently but thoroughly. Pour into springform pan and bake for 40 minutes. Test for doneness by inserting a tester, which should come out mostly clean; lightly pressing a finger into the top to check for a slight bouncing-back; and observing edges beginning to separate from the pan. Let cool completely, in the pan, on a rack.
4. Toast the hazelnuts in a dry skillet, shaking them around frequently, for about 5 minutes or until they are lightly browned, then let cool completely. If the hazelnuts came with the skins on, put them in a kitchen towel after toasting and rub around; this will remove the skins, if you are diligent. I never have the patience, so just get as much skin off as I can and have partially-skinned hazelnuts crowning my cake.
5. Chop the chocolate, and add to a sauce pan with cream and rum over medium-low heat. Once the chocolate is melted and components are combined, whisk until the mixture reaches its desired thickness, then cool.
6. Remove the rim of the cake pan and pour cooled ganache over, spreading lightly to create a smooth, shiny surface, and apply hazelnuts all over. Let the ganache settle and meld with the top of the cake, resting for about an hour, before serving. Goes well with a nice cup of coffee!

Enjoy!!

Gingered Sugar Cookies

These have a subtle gingery flavor...so don't be astounded if you're not thrown back from the taste of ginger. But this makes a lovely, delicate tea-like cookie.

Gingered Sugar Cookies
adapted from America's Test Kitchen Family Cookbook

Prep time: About 5 minutes
Total Time: 40 minutes plus cooling time
Makes: about 2 dozen cookies

Ingredients

• 2 cups sugar
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp grated ginger
  
• 14 TBS (1 3/4 sticks) unsalted butter, softened
• 2 tsp vanilla extract
• 2 large eggs
• 2 TBS chopped crystallized ginger
  

Recipe

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees F.
   
2. Process 1/2 cup sugar with the grated ginger in food processor until fragrant, about 10 seconds. Place sugar/ginger mixture in a shallow dish for coating and set aside.
3. In a separate bowl, whisk the flour, baking powder and salt together and set aside.
4. Beat the butter and the remaining 1 1/2 cups sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the vanilla, then the eggs, one at a time, and then add the crystallized ginger. Beat until well combined, scraping down the bowl and beaters as needed.
5. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Give the dough a final stir with a rubber spatula to make sure it is combined.
6. Using wet hands, roll 2 tablespoons of dough at a time into balls, then roll in the sugar mixture to coat. Lay the balls on two parchment-lined baking sheets, spaced about 2 inches apart. Flatten the cookies with the buttered bottom of a drinking glass, then sprinkle any of the remaining sugar over the flattened tops. Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking.
7. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cook completely.

Enjoy!!

Chocolate Hazelnut Diamonds

So, this is under the "holiday cookie" section of the America's Test Kitchen Cookbook...there are a bunch of recipes based off of one basic recipe. This is one of the variations...and is quite a pretty and delicious cookie with a delicate crumb.

Chocolate-Hazelnut Diamonds
courtesy of Americ'as Test Kitchen Family Cookbook

Prep time: 1 hour 5 minutes (includes making the dough)
Total time: 1 hour 30 minutes, plus cooking
Yields: about 50 cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 cup superfine sugar (Superfine sugar will give your cookies a finer crumb and crisper texture. If you don't have superfine sugar or can't find it in the store, process about 1 cup granulated sugar in a food processor for abotu 30 seconds, then measure out 3/4 cup for the recipe)
• 1/4 tsp salt
• 16 TBS (2 sticks) unsalted butter, cut into 1/2-inch pieces and softened
• 2 TBS cream cheese, softened
• 2 tsp vanilla extract
• 1 1/2 cups semisweet chocolate chips
• 1 1/2 cups hazelnuts, toasted, skinned, and chopped fine (If you don't have/like hazelnuts, you can substitute another nut. I chose to use almond slivers.)

1. Whisk the flour, sugar, and salt together in a large bowl.
2. Beat the butter into the flour mixture, one piece at a time, using an electric mixer on medium-low speed, then continue to beat 1 to 2 minutes. Beat in the cream cheese and vanilla until the dough just begins to form large clumps, about 30 seconds.
3. Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees F. Press the dough in an even layer into a parchment-lined rimmed baking sheet. Bake the cookies until they are light golden brown, about 20 minutes.
4. Immediately after removing the baking sheet from the oven, sprinkle evenly with the chocolate chips and let stand until melted, about 3 minutes. Using an offset spatula, spread the chocolate in an even layer, then sprinkle evenly with the shopped hazelnuts. Cool on a wire rack until just warm, 15 to 20 minutes.
5. Using a pizza cutter, cut into 1 1/2-inch diamonds. Transfew cookies to a wire rack and cool completely.
   

Brown Sugar Squares

This is a new find for me...but when going through my cookbooks for my big holiday bake-up this seemed quite tasty and easy....and I was right on both accounts!! This creates a chewy, sweet bar. I was a bit surprised at how few ingredients were necessary!!

Brown Sugar Bars
courtesy of Paula Deen / The Lady & Sons Just Desserts cookbook

Prep Time: 10 minutes
Cook time: 18 - 20 minutes
Yields: 16 2-inch squares


Ingredients

• 1 egg
• 1 cup light brown sugar
  
• 1 tsp pure vanilla extract
• 1/2 cup all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup chopped nuts (I used walnuts)

Recipe

1. Preheat oven to 350 degrees F. Grease an 8-inch square pan.
2. Stir together egg, sugar, and vanilla in a bowl.
3. Sift together flour, soda, and salt in another bowl. Quickly stir into egg mixture. Add nuts and spread in pan. Bake for 18 to 20 minutes. Cookies should be soft in center. Cut into squares.

Enjoy!