The Best Chocolate Birthday Cake

Well, today is Gene's birthday and I figured I'd better come up with something better than I did in our early years of marriage, when I served him a whole wheat zucchini cake. (If you know Gene, you probably know that this kind of cake didn't go over so well.) So, I've made one of the cakes I served at Kelly and Clint's wedding. It's delicious and gorgeous too.

You can be sneaky like me and prepare the layers ahead of time and freeze them. Then it's even easier when you are frosting frozen layers. The layers are not nearly as fragile, and there aren't as many crumbs to deal with.

And this cake is especially moist due to a secret ingredient -- pumpkin. Your guests and the birthday boy or girl will never guess it's in there.

HAPPY BIRTHDAY GENE!!!

Chocolate Birthday Cake

Cake
1 1/2 sticks butter, softened
1 C dark brown sugar
1 C sugar
3 large eggs, plus 1 yolk
1 1/2 C flour
2/3 C cocoa
2 t baking powder
1 t baking soda
1/2 t salt
1/2 C buttermilk (or 1/4C plain yogurt or sour cream & 1/4 C milk)
1 C canned pumpkin
2 t vanilla extract

Frosting
6 oz. cream cheese, softened
1 1/2 C confectioner's sugar & 3/4 C confectioner's sugar, sifted
1 t vanilla
1 1/2 C heavy cream

Ganache
4 oz semisweet or bittersweet Ghiradelli chocolate bar, chopped
1 T butter
3 T corn syrup
1/2 C heavy cream

To Prepare Cake
Preheat oven to 375 degrees

Line the bottoms of three 8-inch cake pans with parchment paper and lightly butter bottoms and sides. Sprinkle with cocoa.

Beat the butter and sugars together using an electric mixer at medium high speed until light and fluffy -- around 4-5 minutes. Beat in the eggs and yolk, one at a time. Add the cocoa, baking powder, baking soda and salt to the mixture. Combine buttermilk, pumpkin and vanilla in small bowl. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixture just until combined. Pour the batter by measuring cup (so pans have an even amount) into the prepared pans. Bake 20-25 minutes or until a tester comes out clean.

To Prepare Frosting
Beat cream cheese with 1 1/2 C confectioner's sugar and vanilla on low speed, until combined.

In a separate chilled bowl, beat whipped cream with 3/4 C confectioner's sugar on medium high until soft peaks form.

Gently fold the whipped cream into the cream cheese mixture until well combined.

To Ice Cake
Spread around 1 C of frosting in between layers and use the rest to frost top and sides of cake. Chill the cake at least 30 minutes before topping with ganache.

To Prepare Ganache
Microwave heavy cream til boiling in a heat-safe measuring cup. Add chopped chocolate, butter and corn syrup and stir. Let sit 3 minutes. Stir, using a whisk, until smooth. Let sit 3-5 additional minutes (approximately), until ganache thickens and cools slightly. Pour the ganache onto the center of the frosted cake and let drip down sides.

As A Side Note: This cake can be turned into a harvest/Halloween cake by adding 1/4 t orange paste food coloring to the frosting while you're preparing it. This cake looks especially striking!

Rice Pudding

I think rice pudding is one of those foods that you either love or hate. Personally, it is one of my favorite comfort foods, though one that I don't eat a lot. Maybe that's because it seems so time consuming to prepare, or that I've tried recipe after recipe and none, before this, tasted the way I hoped.

Now, with a simple and tasty recipe, maybe I'll get to enjoy this comforting dessert a little more often.

Rice Pudding

3 C cooked rice
2 1/2 C milk & 1/2 C heavy cream (or all milk if you want to keep it lower in fat and calories)
1/2 C sugar
3/4 C raisins (optional, but a must for me!)
1 t cinnamon
1/8 t nutmeg
Finely grated (use microplane grater) rind of one lemon or orange
1 t good quality vanilla

Put all ingredients in heavy saucepan and simmer over medium heat for 15-25 minutes. (The timing seems to vary quite a bit from batch to batch.) If you will be serving warm, take off the heat when the pudding reaches the creaminess you want. Remove from heat while still extra creamy if you will be serving chilled since pudding thickens with cooling. Add vanilla and stir in.

When serving, sprinkle with additional cinnamon if desired.

(Quick Fix: If pudding does thicken up more than you hope once chilled, simply mix in some half and half or milk, until desired consistency.)

Blueberry Pie with Sugar Cookie Crust

When I found this unique recipe in our local paper last year, I remember being discouraged by how complicated it seemed to prepare. But, I made a few changes, and now it's even easier to make (and much prettier) than a regular blueberry pie.

You can substitute other fruits, such as peaches, cherries or apples. I'm sure it would be equally yummy! (I bet this would even be good at the holidays with a pumpkin filling.)

I'm not going to let another year go by before making this special treat again.

Blueberry Pie with Sugar Cookie Crust

Filling
2 pints blueberries
1/2 C sugar

Cookie Crust
1 C sugar
6 T butter, melted
1 egg
1 t good quality vanilla extract
1 t baking powder
2 C flour

Crumb Topping
1/4 C brown sugar
3 T sugar
1/4 C flour plus 2 T
2 T oatmeal
1 t cinnamon
1/4 C butter, melted

Preheat oven to 350 degrees.

Spray 9" round cake pan with cooking spray.

Prepare Filling: Cook blueberries with sugar in heavy pan over medium heat, stirring occasionally, about 10 minutes, until well heated through. Set aside.

Prepare Crust: In a large bowl beat together melted butter, sugar, egg and vanilla extract until creamy. Beat in baking powder. Mix in flour just until combined. Do not over mix.

Press dough into cake pan and 3/4 up the side of the pan, using a piece of plastic wrap to help manipulate the dough in the pan.

Prepare Crumb Topping: In a small bowl, combine brown sugar, sugar, flour, oatmeal, cinnamon and melted butter. It should be a bit dry. If not, add more oatmeal or flour until slightly crumbly.

To Assemble: Using slotted spoon, place cooked blueberries in prepared crust -- a little syrup is okay. (Save reserved blueberry syrup for other uses.) Sprinkle crumbs on top of filling with your fingers. Crumbs should not totally cover the blueberries.

Bake 350 for 35 minutes. After the pie totally cools, you can remove from pan if you'd like for serving. Run a knife along the side of the pan and place a plate over the top. Hold upside down giving it a few gentle taps on bottom if needed. Have another plate ready to slide the cake onto, right side up. (This is much easier than it sounds.)

Deep Dish Apple Crumb Pie

Last summer Matt was really into making pies. Now that he is more into physics, I decided to pick up a couple of the cookbooks he was given and see what I could do. I decided on this pie for two reasons -- I had the ingredients and I love crumb toppings!

This fruit pie is a bit unusual in that you really pile the filling above the crust in the center. I think that was the key to creating a nice thick pie. It also has a very long baking time compared to most pies and I worried that the crust would be as hard as a rock. My worries were unfounded -- it was absolutely delicious. I don't usually use Crisco in my crusts, instead opting for butter. Crisco (and maybe the vinegar in this crust) are definitely the way to go. The crust was the best I'd ever made -- so light and flaky. A perfect pie for me!! Next time I'm trying it with the dried cherries.

Deep Dish Apple Crumb Pie

NOTE: Allow extra time for freezing crust after preparation (20 minutes) and extra long double cooking time (40 minutes without topping and 40 to 50 minutes more with topping!)

Crust
1 1/2C flour
1 T sugar
1/2 t salt
1/8 t baking powder
1/2 C Crisco (stick), cut into small cubes
1/4 C ice water, or as needed to make dough come together
1 t apple cider vinegar (don't leave this out -- helps to make crust flaky)

Filling
1 C light brown sugar
3 T flour
2 t finely grated lemon peel (really adds to the overall flavor)
1 1/4 t cinnamon
6 to 8 medium Gala or Granny Smith apples, peeled, halved, cored, cut into 1/8" slices -- around 8 cups
1 C raisins (I made it with raisins and loved it, but you can leave them out or substitute dried cherries)
2 t vanilla extract

Crumb Topping
1 C flour
1/2 C light brown sugar
1 t cinnamon
1/8 t salt
1/2 C (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

Preparation

Crust
Blend flour, sugar, salt, and baking powder in processor. Add Crisco and pulse only until mixture resembles coarse meal. Mix 1/4 cup ice water and vinegar in small bowl; add slowly to processor and pulse until moist clumps form. If mixture is dry add more ice water by tablespoon. Gather dough into ball; flatten into disk between two sheets of plastic wrap and chill at least 1 hour. You can make the crust a day ahead and then take out of the fridge 15 minutes before needed -- allow the 20 minutes for freezing (see below).

Roll out dough on a Silpat (nonstick) if you have one or a floured surface. (You can continue to roll between the two sheets of plastic wrap. Drape over rolling pin to transfer to 9" deep-dish pie dish. Fold edges under and crimp slightly above the rim. Freeze crust 20 minutes.

Filling
Position oven rack in center and preheat to 375 degrees. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple slices, raisins, and vanilla; toss until well coated. Transfer filling to your frozen unbaked crust, mounding filling slightly in center. Place baking sheet or aluminum foil under pie to catch drippings!! Bake pie until apples begin to soften, about 40 minutes. (Apples will appear a bit dry in center, and that's okay.)

Crumb Topping
Mix flour, sugar, cinnamon, and salt in small bowl. Add cubes of butter and cut in with two knives or rub in with fingertips until mixture begins to clump together.

Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, about 40 to 50 minutes. Cover pie loosely with a sheet of foil if it browns too quickly. Cool pie on wire rack for at least 2 hours. (A perfect temp for serving -- still a bit warm, but slices really well!)

Cut pie into wedges and serve warm or at room temperature with whipped cream or vanilla ice cream. (I think it's also good served cold.)

I'm Addicted -- Coffee Jello Cubes

I think it was at Thanksgiving this year when I asked Matt if there was anything special he wanted me to make, and he requested the coffee jello cubes I made when he was a kid.

I kind of balked at the idea. I had no idea where the original recipe was and didn't really think that coffee jello was a great Thanksgiving dish.

Boy am I glad Matt asked for them!

I tracked down some recipes online that jogged my memory and adapted them to recreate those jello cubes I would make all the time when I had three young children in the house. (I think I said I was making it for them but now I know I probably was eating many of them myself!) I totally fell in love at first bite. I don't know what it is about the combination of good coffee and a bit of chocolate in that jelled form, but whatever it is, they make me happy. (And I bet they're not terrible in terms of calories when you use Splenda.) So, here's the now-treasured recipe for me, Matt and my grandbabies-to-be:

MY FAVORITE COFFEE JELLO CUBES

4 envelopes unflavored gelatin

1 C cold liquid – I used ½ C chilled coffee and ½ C half and half

2 ½ C hot, good quality coffee

¼ - ½ C chocolate chips (optional, but totally necessary for me!)

1/2 C splenda (can use all sugar or a combo)

Sprinkle gelatin over cold coffee and half and half. Let soften for one minute. Stir out as many lumps as possible.

Melt chocolate chips in coffee, heated to near boiling and add sugar.

Stir cold coffee mixture into the hot coffee, until gelatin is totally dissolved. (If mixture is at all lumpy, run it through a sieve, pressing with spoon, as you pour into the pan.)

Spray 9x9 pan with butter spray and pour mixture into pan. Chill. (You can do this quickly if you put in freezer for around 20 minutes.) Cut into pieces as you serve with a small spatula, so you can get under the pieces without breakage.

ENJOY!!

There is an alcoholic version of this that I want to try. When I do, I'll share the recipe.

Pumpkin Pie Redux

Thursday I had lunch with some friends from Sunday school. I sat next to Gail and she mentioned that she still wanted my recipe for the pumpkin pie I made at Thanksgiving, and then again at Christmas. I first tried the pie at my friend, Jill's house and it was so delicious I had to make it for the holidays. Our family ate the entire pie the first night! So, Gail, this recipe is for you. Hope you and your family enjoy it as much as we did.

TURTLE PUMPKIN PIE

Crust
2 cups graham cracker crumbs (I used cinnamon grahams)
5 tablespoons butter, melted
1/3 cup light brown sugar

Filling

1/4 cup caramel ice cream topping
1/2 cup pecan pieces
1 cup cold milk
2 pkg. (4 serving size) Jello vanilla instant pudding
1 cup canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
8 oz tub Cool Whip, divided

Topping
2 tablespoons caramel ice cream topping
2 tablespoons pecan pieces

1) Mix graham cracker crust ingredients together. Press firmly onto bottom and up sides of pie pan of desired size. If in a silver pan, bake 8-10 minutes at 350, and if in dark pan bake 8-10 minutes at 300. Bake til just lightly browned.

2) While crust is baking, beat milk, dry pudding mixes, pumpkin and spices until blended. Fold in 1 1/2 cups Cool Whip (half the container).

3) When crust is slightly cool, pour 1/4 cup caramel topping into crust and sprinkle with 1/2 cup pecans.

4) Add filling to pie. Refrigerate at least one hour. Top with remaining whipped topping (I like to pipe on from the snipped off tip of a ziplock style bag) and drizzle with caramel. Then sprinkle with remaining pecans.

5) Store in fridge.

Note: The last time I made this pie, rather than using the remaining 1/2 container of Cool Whip for topping, I made my own whipped cream, piped it on and then followed with caramel topping and pecans as noted above. See whipped cream recipe below.

Maple Whipped Cream
1 cup heavy whipping cream
1/4 cup confectioners sugar
1 tablespoon maple syrup

Using mixer (preferably with whisk attachment and chilled bowl) beat together whipped cream and confectioners sugar until peaks form. Add maple syrup and beat. You want it thick enough that it holds its shape well but don't beat it so long that it turns into butter.

Happy Birthday Josh!

I don't usually do a lot of special cooking for Josh; he prefers eating out to home cooking. But, he did like it last year (I think) when I made him a dessert he loves to get at The Cheesecake Factory -- Chocolate Chip Cookie Dough Cheesecake. Well ... things didn't go as planned today. I woke up this morning, pulled the cream cheese from the garage fridge and then noticed our Internet was down. The recipe I used was adapted from one at Recipezaar.com. Both Internet and TV were down all day, going back on just as I was heading out the door to pick Matt up from college. I'm still hoping to make this for him tomorrow. I guess better late than never.

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

Crust
1 1/2 cups chocolate cookie (Oreo) crumbs
1/4 cup sugar
3 tablespoons butter, melted

Cookie Dough
1/4 cup butter
1/4 cup brown sugar
1/4 cup white sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
1/2 cup flour
1 cup (Nestle) chocolate chips

Filling
3 packages (Philadelphia) cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs

Topping (Optional)
1 cup sour cream
1 cup confectioner's sugar

Directions
1) Preheat oven to 350 degrees.
2) Crust: Mix cookie crumbs, sugar and melted butter and press firmly into bottom of 9" springform pan.
3) Cookie dough: Cream butter and sugars together til creamy (several minutes). Add vanilla and salt. Then add flour and mix just til combined. Fold in chocolate chips.
4) Filling: Mix together cream cheese, sugar and vanilla til creamy. Add one egg at a time.
5) Pour filling into prepared crust and drop 1 teaspoon portions of cookie dough into filling, pressing down.
6) Bake 45 minutes or until set.
7) Cool. If using topping, mix together sour cream and confectioner's sugar and pour on top of cooled cheesecake. Refrigerate at least 3 to 4 hours or overnight.