Coffee Pound Cake

Coffee and I have a long, complicated history with each other. I’ll swear it off for a while, feel like I’ve finally kicked the habit once and for all…then have just the right kind of bad day to where I’ll say “Screw it” and just throw myself back into the java river with no regrets. Until the time comes when I’m ready to swear it off again.

Wash. Rinse. Repeat. It’s a cycle that never ends. I should just stop trying to pretend like it will. Coffee and me may have a turbulent history, but we’ll always end up going back to each other. We break up to make up. And boy, do we know how to make up.

I’ve now reached the point in my fixation with coffee where I look for ways to use it for more than just a beverage. Because as it turns out, coffee is a great ingredient for use in both savory cooking and sweet baking.

Did y’all know that? No? Well, you do now. Even if you don’t like it all on its own, I think you’d still be hard pressed not to like the way it’s used in today’s recipe. It’s a real keeper.

When a special occasion comes around, I like to commemorate it by making a cake. My 28th birthday was the last week in September AND, this week will mark the fourth anniversary of Cooking is My Sport. I’d say those were kind of special occasions. Special enough to celebrate with a great cake, anyway.

I don’t feel twenty eight (two years from thirty, yikes) and it certainly doesn’t feel like I’ve been blogging for four years. I’m grateful that I’m one year older, and (hopefully) one year wiser. It’s been a HUGE year of change–the good kind. I’ve been able to continue cooking, baking and blogging through that change in location and routine, which has been a relief and an outlet for me. Y’all have been great. Thank you to everyone who follows, likes and comments on CIMS. It’s very, VERY much appreciated. I mean that.

Pound cake is the best cake there is. This isn’t just because it’s got a lot of butter and sugar in it (though that’s certainly a good enough reason). It’s also because pound cake is a blank cake canvas on which you have the option of either eating plain, or testing out MANY different flavor profiles most of which will turn out great. You can make a cake that’s already delicious on its own taste even better by adding your flavor of choice. A moist vanilla pound cake is unquestionably perfect, but in my own experimenting, I’ve found that almond, lemon, orange or marble flavored ones are equally scrumptious.

I can now also add coffee flavored pound cake to that list. After you try this recipe I’m pretty sure you’ll be ready to add it to yours too. A few notes for those who are ready to break out their mixers and have already preheated their ovens:

As you can see, this cake is big. VERY big. Any cake with seven eggs is going to rise high and I’m glad I followed my instincts and went ahead with my 16 cup tube pan rather than the 10 cup bundt pan. I’d have been left with a huge mess in my oven otherwise. If you don’t have a pan that big, I recommend you splitting the batter up between two loaf pans or two 8 or 9 inch round pans.

So far as the star ingredient here goes, I’ll say the same thing I do when using booze as an ingredient: don’t use something you wouldn’t be okay with drinking all on its own. If you buy and use a generic coffee with a flavor that you’re not fond of, chances are you’re going to end up with a cake flavor you’re not fond of either. Don’t use dark roast if you don’t like dark roast coffee. Don’t you light roast if light isn’t your fave. I do also recommend you use a coffee with its own unique taste; I used one that was a medium roast Creme Brulee flavor that I LOVE to drink.

Get the point? Good.

I used a mixture of brown and white sugar in the batter to give it a richer sweetness. The cinnamon works well with the bitterness of the coffee; you’re going to taste it but you likely won’t be able to place just what ‘it’ is. You’ll just know that you like it.

The cake bakes up so moist and rich. You could eat it totally plain and be satisfied, but I decided to go a step further and add a drizzle of icing flavored with some of the leftover coffee, and then a layer of melted semi-sweet chocolate drizzle. This bumped up both the look and taste. This really is one of the best cakes I’ve had in a good long while. I hope some of you fellow coffee lovers choose to give it a try.

Sharing at this week’s Fiesta Friday #193 co-hosted by Suzanne @ apuginthekitchen and Ginger @ Ginger and Bread.

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Coffee Pound Cake

Recipe Adapted from Kraft.com

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Ingredients

  • 4 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamom
  • 2 cups (4 sticks) unsalted butter, softened
  • 1 cup brown sugar (light or dark, it’s up to you)
  • 1 1/2 cup white sugar
  • 7 eggs
  • 1 1/4 cup freshly brewed coffee, divided and cooled (use something you would drink with its own distinctive flavor)

For Icing

  • 1 cup powdered sugar
  • 1/4 cup cooled coffee
  • 1/3 cup semi sweet chocolate chips, melted

Directions

Preheat oven to 350 °, Grease and flour a 16 cup tube pan or 2 loaf pans.

In a medium size bowl combine the flour, baking powder, salt and cinnamon together with a fork and set aside.

Using the paddle attachment of a standing mixer or a handheld mixer, cream together the butter and sugar until light & creamy. Beat in the eggs, one at a time. Alternate between adding the flour mixture and 1 cup of the coffee to the batter, beginning and ending with the flour.

Pour the batter into the tube pan, spreading the top with a spatula. Lift the pan up a little and let it tap down onto a countertop a few times to eliminate air bubbles. Place the pan on a half sheet pan and bake for 55-60 minutes, until a toothpick inserted deep into the cake comes out clean. (Pound cakes are done at an inner temp of 195-200 degrees Fahrenheit)

Allow to cool in pan for about 25 minutes, then turn out onto a wire rack to cool completely.

In a small bowl mix the powdered sugar with about 1 tablespoon of coffee at a time, mixing thoroughly until it forms a smooth but thick icing. (You probably won’t need to use all the coffee, it all depends on how thick or thin you like your icing to be.) Use a fork to drizzle the coffee icing over the cake and alternate between drizzling with the melted chocolate. Allow to harden/set for about one hour before serving.

Brown Sugar and Spice Shortbread

My interest in experimenting with stamped cookies began about two years ago when I saw a recipe in a Christmas magazine for a particular kind of German cookie called Springerle. The design came from intricately hand-carved wood molds that are only sold on select websites & sparse authorized retail dealers. As such, and because they are hand carved, they’re not cheap. I found this out pretty quick and this is the reason why my Springerle mold collection is currently at a grand total of…two. It’ll probably stay that way for a while.

For a while I accepted this.

Then after a little while longer, I…didn’t want accept it anymore. I’m just that stubborn (and cheap) So, I started looking up alternatives to wood molds and found that there are a number of options. They may not be as intricate or elaborate as some of the springerle wood molds, but they still can create a pretty nice product. You just have to know where to look and what to look for.

I had success in just looking up rubber cookie stamp sets, like the one I bought (very cheaply at that) and then used for these Vanilla Sugar Cookies.I also started looking outside of cookie cutters and stamps and into other baking gadgets & gizmos. Turns out that quite a few of the plunger fondant and pie crust cutters you can both online and in stores can double as cookie cutters & stamps. What’s more, since fondant is a decorative element to cakes, the designs that you can find the cutters in are virtually limitless.

Perhaps most importantly, as the majority of them are plastic, they are very inexpensive.

I found a set of four small plunger fondant crust cutters on Amazon. They were in the shape of leaves. They set me back $3.93. I decided to see if they could and work the same way as my springerle molds did. I was pretty sure they would, but if they didn’t, well…it was only a $4 risk.

Here’s a pro-tip I’ve come to notice/learn when wanting to make cookies that won’t spread or lose the intricacy of their design: cookies with very few, (if any) leavening in their dough turn out the best. The more leavening agents that are in them (like baking powder, baking soda, eggs) the more likely they are to puff up & rise which is bad news for cookies that you want to have a noticeable design.

Shortbread is a great choice for just about any printed cookie you’d want to make. It has no baking powder, baking soda or eggs in it and has a very tight crumb which will help to preserve the design as it bakes. Shortbread was the way I knew I wanted to go to test out my new leaf cutters and should you guys get some for yourselves, it’s where I suggest you start.

I think the warm, rich spices of cinnamon, nutmeg and cloves work nicely for a cookie to eat in autumn. They’re certainly good for dunking in coffee, I can attest to that personally. Plus, how about the results of the fondant cutters; turned out pretty nice didn’t it? I think I may have started something here. Stay tuned for more.

Sharing at the Fiesta Friday #192, co-hosted this week by Zeba @ Food For The Soul and Jhuls @ The Not So Creative Cook.

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Brown Sugar & Spice Shortbread

Recipe Adapted from Sweet Paul Magazine

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Ingredients

  • 1 cup (2 sticks) salted butter
  • 1/2 packed dark brown sugar
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 2 1/4 cups all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

Directions

In a small bowl combine the flour and the dry spices together and set aside.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the vanilla.

Slowly add the flour to the butter mixture, about 1/2 cup at a time, scraping down the sides of the bowl with a spatula to make sure the ingredients are thoroughly combined.

Scrape the dough onto a sheet of plastic wrap and shape into a disc. Wrap tightly and refrigerate overnight.

Preheat oven to 350°. Sprinkle a clean work surface (like a cutting board, wax paper you tape down to the counter, or a pastry mat) with flour. Separate the disc into quarters. Flour a rolling pin and roll/pat each quarter out to about 1/2  inch thick. Use whatever desired shape cookie cutter you wish (I used leaf fondant cutters) to cut out shapes. Immediately place the shapes on a half sheet pan you line with parchment paper, and place the half sheet in the freezer as you cut out the remaining dough. If the dough becomes too soft to work/cut out, just place it in the freezer and let firm up until easily rolled again, about 10 minutes.

Let the finished, cut shape dough firm up in the freezer, about 10 minutes. (This will keep them from spreading.) Take out the tray.

Bake in the oven on the middle rack for about 10-12 minutes, until they are just turning golden brown at the edges. Allow to cool for about 3 minutes on the pan, then remove to a wire rack to cool completely.

(Note: You don’t HAVE to use cookie stamps for this recipe. I think it would work just as well without it. Use whatever cookie cutters you have, or shape the dough into a log, freeze for about 30 minutes, then cut into slices and bake as directed. Also,  no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

Browned Butter Spice Cake

So…Amazon.

Amazon is a bookmarked tab on my web browser. I have the mobile app. I look on the website at least once a day. I can admit it: I’m slightly addicted. This addiction may be made even worse by the Wishlist feature. I feel like the Amazon Wishlist is a like the grown-up version of a kid’s Christmas List for Santa Claus.

The downside to that comparison is that when you’re an adult you’re (presumably) not going to believe in a rotund, elderly magical elf who visits your house on the night of December 24th to give you presents. You know that he doesn’t exist and that unless your loved ones decide to be gracious, you’re gonna have to shell out the money to buy yourself the things you want.

I don’t know about you guys but with the number of items that are currently saved on my wishlist (also taking into consideration the condition of moi’s funds), let’s just say that ‘WISH’ is the operative word of the term. Most of the time my visits to Amazon are spent browsing or just looking at all the items on my wishlist for the umpteenth time, as if by some miracle the necessary funds will appear in my bank account to afford them all.

It still hasn’t happened yet.

But occasionally, at times when it isn’t Christmas or your birthday where you may be gifted with something you want from someone else, you just want to play Santa and spoil yourself with a gift that you really want. I don’t do this often, but if I’m feeling like ‘loving on myself’ and the timing and price is right (meaning low enough) on a particular item on the Wish List…I’ll spoil myself.

That’s kinda what happened here.

When we moved out here to the West coast, I had to leave behind all of the lovely bundt pans in my mom’s collection that I would borrow to bake in.  That was harder than I thought it would be. I had two loaf pans and three round cake pans of my own to bring with me, but I still found myself missing baking with the bundt pans. They help cakes to bake so much more evenly, and some of the more intricate ones give them such a pretty shape when they come out.  I have several saved to my Amazon Wishlist. When I got a notification that two of them had their prices lowered, it so happened to come on a day when I felt like ‘spoiling myself’ so I went ahead and got them. One was a simple round bundt pan, the other had the beautiful swirled fan design that you see in this cake.

This cake. Let’s talk about that now.

I’ve already let you guys in on the best kept secret of browned butter in chocolate chip cookies and banana bread. Now you get to find out how awesome it can be in cake. As I’ve said before, browned butter has a very rich, nutty and toasted smell/flavor that comes through in whatever you put it in. That toasty caramelized flavor gets combined with a combination of warm spices that complement the approach of autumn: cinnamon, coriander, cloves, nutmeg. All that good stuff.

All of THAT good stuff combines together to form the VERY good stuff that is this cake. If your eyes aren’t doing enough of a job to convince you, get them checked. This cake is every bit as delicious as it looks. It’s moist. It’s sweet. It’s slightly spicy. It came from a bundt pan that was worth every penny. However, if you don’t have the one I do, don’t let that dissuade you from making this: any standard 10 cup cake pan will do, OR two loaf pans with the batter divided between them. Try this. Kinda not asking or suggesting.

Linking this up to Fiesta Friday #190, co-hosted  this week by Shinta @ Caramel Tinted Life and Diann @ Of Goats and Greens.

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Browned Butter Spice Cake

Recipe Adapted from Lauren Chattman

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Ingredients

For Cake

  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 (2 sticks) cup unsalted butter, cubed
  • 1 3/4 cup cake flour
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups packed light brown sugar
  • 2 eggs
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 2/3 cup whole milk

For Glaze

  • 1/4 cup unsalted butter, cubed
  • 1 1/4 cups powdered sugar
  • 1-3 tablespoons whole milk
  • 1 teaspoon lemon juice
  • Pinch of salt

 

Directions

Preheat oven to 325 degrees Fahrenheit. Grease or spray with cooking spray, a 10-cup Bundt or tube pan (you can also use two loaf pans). Sprinkle with flour & tap out excess. Set aside.

In a small bowl, combine the cinnamon, coriander, cloves and nutmeg. Set aside 1/2 teaspoon of this mixture for the glaze.

Heat the 1 cup of butter in a saucepan over medium heat, about 5-7 minutes, or until the milk solids on the bottom are dark brown and the mixture smells nutty& caramelized. Stir the rest of the spice mixture into the butter and let cook for about 10 more seconds. Immediately pour into a shallow dish and place in the freezer. Leave in there until the mixture is firm, like the texture of regular butter, about 20-30 minutes, stirring occasionally.

In a medium bowl, combine the flour, baking powder and salt. Set aside.

When the browned butter has become firm enough, place it in bowl of a standing mixer or a large bowl. Add the light brown sugar, then use the paddle attachment (or a handheld mixer) to beat at medium speed until creamed, light & fluffy. At medium low speed, add the eggs and egg yolks (one at a time EACH and beating well after each addition). Use a spatula to scrape the sides of the bowl down regularly to make sure the ingredients are well combined. Beat in the vanilla extract.

Alternate between adding the flour mixture & the whole milk to the batter, starting and ending with the flour mixture. After last addition, turn up to medium speed and beat for about 30 final seconds. Spread the batter in the pan, using the spatula to smooth the top out. Lift the pan up and tap it onto the countertop 2-3 times to prevent air bubbles while baking. Place the pan on a sheet pan and bake for 45-50 minutes, until golden brown, toothpick inserted in center comes out clean & inner temp reaches 195-200 degrees Fahrenheit. Cool in the pan for 20 minutes before turning out onto a wire rack to cool completely.

For Glaze: heat 1/4 cup butter in small saucepan over medium heat until milk solids on the bottom are dark brown and the mixture smells nutty& caramelized. Remove from heat & slight cool. Use a fork or a whisk to mix in the powdered sugar, 1 tablespoon of milk, lemon juice, salt and reserved 1/2 teaspoon of spice mixture. Adjust the thickness and thinness of glaze to your desired consistency. Use the tines of a fork to drizzle over the cake. Allow to set for about 40 minutes before serving.

Cinnamon Crumb Coffee Cake

First, let me just wish prayers, well wishes and safety to everyone in Texas, Florida, Puerto Rico, the Caribbean and everywhere else that are being affected by these terrible hurricanes.

Second, today’s post is about doing things that I haven’t done for a while.

I haven’t traveled very far for a long time. The last time I was on a plane was when we made the cross-country move to California, almost exactly a year ago. Since then I’ve pretty much stayed on the west side. But that’s about to change.

By the time you guys read this post, I’ll have already hopped a Red Eye flight and arrived back in the Mitten for a visit, for the first time in a full year.

Apart from the fact that I cannot believe a full year has passed so quickly since the move, it’s going to be good to get back in my hometown to see my family again. We’re fortunate to live in a time where technology like Hangouts, Facetime and Messenger exists and I can video chat with them, but it’s not the same as in-person contact. The huge distance factor creates this feeling where you it’s like you’re out there in a kind of ‘bubble’ where you’re apart from other things that are going on.

I’m looking forward to taking a brief pause in the everyday routine and get back to something that I’ve been away from for a while. Sometimes it takes actually revisiting a memory, place or person to make you realize how much you missed them. That’s certainly the case with my going back to the hometown, and it’s also the case with today’s recipe.

Cause y’know, I can find a way to make just about anything link back to my food. It’s kinda what I ‘do’.

Before I baked the recipe and wrote this post I really can’t remember the last time I ate coffee cake. And I did try to remember. It’s not likely that I can forget food that I ate and really enjoyed so the chances are, I either haven’t had coffee cake in close to a decade, or if I did, it was so Godawful that I’ve subconsciously blocked it out of my memory.

(And if it was awful, I’m choosing to just not count it as something I actually ate. Therefore, the calories I wasted by eating it don’t exist. Cause, I do what I want,)

One thing I can promise is that I’m not going to be able to forget eating this cake. Nor do I want to.

The sour cream inside the batter makes the cake soft, with a moist crumb that (unlike a lot of run-the-mill coffee cakes) isn’t overly dry and crumbly. A ribbon of brown sugary goodness runs through the middle. Then on top is my personal favorite: the buttery cinnamon sugar streusel topping that when baked, forms an almost crunchy texture contrast to the softness of the cake. And because I just don’t ever know when to quit, I topped all of it off with a smooth powdered sugar icing drizzle.

If you’re like me and it’s been a long time since you had coffee cake, do yourself a favor and let this be the recipe that makes you go back to it and remember why you love it so much in the first place.

Linking this up to this week’s Fiesta Friday #188, co-hosted this week by Jhuls @ The Not So Creative Cook and Nimmi @ Adorable Life.

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Cinnamon Crumb Coffee Cake

Recipe Adapted from King Arthur Flour

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Ingredients

For Cake

  • 8 tablespoons (1 stick)
  • 1 cup (7 ounces) sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (8 ounces) sour cream
  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder

 

For Filling

  • 1 cup light or dark brown sugar
  • 1 1/2 tablespoons ground cinnamon

For Streusel Topping

  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 1 cup all purpose flour
  • 1 tablespoon ground cinnamon
  • 6 tablespoons unsalted butter, melted

For Icing

  • 1 cup powdered sugar
  • 2-3 tablespoons milk

 

 

Directions

Preheat oven to 350°. Grease and flour a 9 or 10 inch tube pan and set aside.

In a small bowl, combine the ingredients for the filling. Set aside. In another small bowl, set aside the ingredients for the streusel topping. Set aside.

In a large bowl of a standing mixer (or using a handheld one) cream together the butter and sugar until light and fluffy. Add the eggs, one at a time. Add the sour cream and vanilla extract.

In a medium size bowl whisk together the flour, baking soda, salt and baking powder with a fork. Slowly fold in the dry ingredients into the wet. Place half of the batter into the bottom of the tube pan, using a spatula to spread it out.

Sprinkle the filling over the batter, then pour the rest of the batter on top of it. Use a butter knife to gently swirl the filling throughout the batter. Sprinkle the topping over the batter until completely covered.

Bake for 40-45 minutes in the oven, until a toothpick/tester inserted in the center comes out clean. Remove cake from oven, allow to cool in pan for about 20 minutes, then turn out and allow to cool completely on a wire rack.

Checkerboard Cookies

I’d be lying to you guys if I said I wasn’t kinda ready for the summer to end. In the first place, I don’t much care for extreme heat and as I’ve said in a couple of recent posts, the heat here has been unnecessarily extreme to the point where I’ve retreated to whole different cities for the day because this desert valley we’re in feels too much like a…desert valley. In the second place, the sooner the summer ends, the sooner we can get to the autumn which is my favorite season. The sooner autumn comes around, the sooner we can get to December and my favorite holiday of Christmas.

Because yes, my thoughts are definitely already drifting towards Christmas.

To be honest, I usually start getting the ‘itch’ for Christmas in July. It’s like a Christmas in July effect takes over and suddenly I’m listening to my holiday playlist again and planning what new stuff I’m gonna try to cook and bake for my family and the blog. As some of my followers know, I do a yearly Christmas series of recipes and although it’s a heavy undertaking, it is one that I still look forward to doing. I’ve already got a few pegged in my mind for the series, but one of them in particular was one that I thought would be a good idea to practice with first, as it is one I’ve never done before and would require a little bit more effort.

When I was little, I loved checkerboard cookies. I thought they just had to be some kind of food wizardry that could only be done in a huge Keebler-Elf style factory with a fancy machine.How else could they arrange those two different colors/flavors in such perfect patterns? I also may as well as admit that until only recently I had no idea how it was done or that it COULD be done by a home cook/baker in their own kitchen.

But I learned. And then after studying the technique a bit, thought “Well, might as well try it out. What’s the worst that can happen?”

(Waste of dough and ingredients was the answer, but that’s kind of obvious.)

I knew going into it that it wouldn’t be necessarily easy and I will keep it one hundred with you guys: I wouldn’t recommend trying this recipe if you don’t genuinely like to bake, have some experience with working with cookie dough and are willing to be patient with yourself and the process. I’m a decent baker with quite a bit of experience working with cookie dough, I love doing it and (as you can see) my first try at checkerboard cookies still wasn’t exactly perfect.  Nevertheless, I’m still pleased with how these turned out and that I decided to do a test run before trying to make a ‘Christmas-themed’ version for the 12 Days of Christmas series.

I tried to make the directions for these as clear and detailed as possible. So, should you want to make these for yourself (and I do think you should), a few pointers: a ruler is a must here. You’re making two different cookies doughs and when you cut them, you want the portions to be as straight as possible so that when you arrange the strips, they actually look like squares. It doesn’t have to be fancy invested in a regular old blue plastic ruler that measures inches/centimeters that I bought from Target and use strictly for baking; it does the job just fine. Also, when you’re putting the doughs together to create the pattern, don’t beat yourself up if your squares don’t line up perfectly in a row. Mine don’t and I still think the integrity of the ‘checkerboard’ is preserved in the overall aesthetic of the cookie. I plan to get better the more I practice this and I’m sure you will too.

You don’t have to make the two outer ‘wrappings’ for the cookies. I just thought it looked prettier so I decided to go ahead and make some. All you’ll need to do after making the cookie recipe is halve the base recipe and use the two different doughs from the halved recipe to wrap the cookies. It sounds complicated, but it’s not. Just read the recipe closely ahead of time and you’ll do fine.

Finally, don’t you dare throw out those scraps after you trim your dough logs! Cut them into mini pieces like I did and bake them off so that you get ‘bite sized checkerboards’ like the ones you see in the picture above. Aren’t they just as cute?

The labor alone involved in making these cookies make the finished product worth it–but I gotta say, the taste wasn’t a letdown either. Checkerboards have a close texture that’s slightly crisp on the outside, then buttery melt-in-the-mouth tender on the inside. The real dilemma here is going to be deciding which flavor you like better: the one where the vanilla dough is dominant or the one where the chocolate one is. I think I’m partial to vanilla, but that could very well change by Christmas time. We’ll have to see.

Linking this post up to Fiesta Friday #186, co-hosted this week by Colleen @ Faith, Hope, Love & Luck and Alex @ Turks Who Eat.

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Checkerboard Cookies

Recipe Adapted from “Classic German Baking” by Luisa Weiss

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Ingredients

  • 20 plus 1 tablespoons (300g) unsalted butter, softened to room temp
  • 18 tablespoons (150g) powdered sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 3 1/3 cups, minus 2 tablespoons (400g) all purpose flour
  • 5 tablespoons cocoa powder
  • 1 egg yolk
  • 2 tablespoons milk

Directions

In the bowl of a standing mixer or a large bowl using a handheld mixer, beat butter until it is light and creamy. Add the powdered sugar and salt and continue to beat about 1 minute more until creamy again. Add the vanilla extract and beat until just combined. Add the flour in 1/2 cup increments, until just combined. (Use a rubber spatula throughout mixing, scraping down the sides of the bowl to ensure even mixing)
Scrape out half of the dough, form into a flat disk and wrap in plastic wrap. Add the cocoa powder to the remaining dough in the bowl and mix until combined. Form the dough into another flat disk and wrap in plastic wrap. Place both in the refrigerator for at least one hour.

Remove dough from the fridge. Unwrap one of the discs, then place in between two sheets of wax paper or plastic wrap. Use a rolling pin to roll out into a rectangle, about 8 x 5 inches long. Repeat with the second dough. In a small bowl, beat together the egg yolk and milk. Using a pastry brush, brush the egg wash over the bottom rectangle of dough. Place one rectangle on top of the other. Press to adhere them to each other. Trim the edges with a sharp knife and save the striped strips in the fridge. Divide the rectangle lengthwise in half. Refrigerate the halves for about 15-30 minutes to allow to get firm.
Divide each of the halves into fourths, lengthwise. (A ruler or bench scraper works GREAT for ensuring straight lines) Use the four layers to make TWO checkerboard logs: Brush the tops of two of the layers with the egg wash, then place the other two on top of them. Make sure that you flip the top layers upside down before adhering so as to create the checkerboard pattern. Use your fingers or a spatula to press the logs together and smooth out the edges/corners, try to make them as square as possible. Wrap the logs in plastic wrap and refrigerate for at least one hour.

Preheat oven to 350°.

(If you would like to create the ‘outer wrapping’ for the cookies: halve the original cookie recipe and follow the same instructions, dividing the two colors, wrapping them in plastic wrap and placing in the refrigerator. After you’ve finished creating the two checkerboard logs, roll one of the reserved dough discs out between two pieces of plastic wrap or wax paper into a long rectangle. Place one of the chilled logs on the rectangle, on the edge closest to you. Wrap the dough around the log, press lightly on the bottom to seal and trim any excess. Repeat with the other color and log. Refrigerate both for about another 30 minutes to allow to firm up.)

Use a sharp knife or bench scraper to cut the log cross-wise into slices. Place sliced cookies on prepared baking sheets lined with parchment paper or aluminum foil. Bake in the preheated oven on the middle rack for 12-15 minutes, until just light golden brown. Allow to sit on baking sheet for about 60 seconds removing to wire racks to cool completely. Cut the reserved trimmings into bite sized nuggets and bake for about 13 minutes. Remove to a wire rack to cool completely.

(No one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

S’mores Cake

It’s summer time and in the summer time we eat s’mores. This is non-negotiable.

IF by some odd chance you think you don’t like s’mores, you’re dead wrong. More than dead wrong. You’re lost. You’re confused. You don’t actually believe that you deserve nice things.

Let me enlighten you. Let me bring you back into the light. Trust, I’m only here to help. You do deserve nice things in life and one of the greatest is a s’more, or (come to think of it), anything that is s’mores flavored.

If you’ve been following along with the blog for a bit then you know by now that I’m…fond of s’mores flavored desserts. So far I’ve hit you guys with popcorn, sandwich cookies and brownies–ALL of which, you should try because they’re friggin delicious.

Today I’m back with a new addition to the collection that I’m pretty proud of: a s’mores flavored layer cake.

The first thing that I want to point out about this recipe is rather obvious: this isn’t a conventional round layer cake. Most layer cake recipes call for you to have at least 2, and at times up to 4 or 6 different pans to bake the batter in, and even though I bake often I have 3 cake pans and never really feel like using them much. You have to measure out and weigh the batter in each pan to make sure there’s an even amount in each and sometimes I just can’t be be bothered. All of this cake’s batter bakes in one single loaf pan–the kind that MOST people already have in their cabinets. Rather than divvy up the batter between multiple pans, it’s baked into one cake that’s then split into three rectangular layers later on.

I’ve seen recipes for other s’mores cakes before and interestingly enough, the cake is often chocolate flavored. I…don’t understand this. The base of the s’more are graham crackers that house the marshmallow and chocolate inside. You’ve just got to have that graham cracker flavor to balance the other two. In this recipe, the cake batter is given a warm, nutty, caramel-y flavor with brown sugar and the essential graham base flavor by the addition of finely crushed graham cracker crumbs.

If that doesn’t sound yummy enough all on it’s own, after you split the layers of the cake and start to assemble it is where things get REALLY tasty. We’re not just putting melted marshmallows into the buttercream; to give it that special ‘campfire’ flavor, the marshmallows are first toasted underneath the broiler until they are JUST the right color and brownish hue (much like you’d get holding them over a flame on a stick), then mixed into a smooth buttercream. This buttercream gets spread in between and on top of all the cake layers along with…what else? Smooth, rich semi sweet chocolate. Once you’ve assembled the cake, it get completely covered with the toasted marshmallow buttercream then broken graham cracker shards and mini marshmallows are pressed into the gooey deliciousness and the whole thing gets drizzled with even more melted chocolate.

Guys, I am so proud of this thing. You don’t even know. It is soooo good. There’s not one single thing I would change and I’m excited to share what is trully a perfect summer dessert. Please try it. I’m sharing this cake at Fiesta Friday #182, co-hosted this week by Liz @ spades, spatulas & spoons and Jenny @ Jenny Is Baking.

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S'mores Cake

Recipe Adapted from Food & Wine and The Cookies & Cups Cookbook

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Ingredients

For Cake

  • 1 1/2 sticks unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 1 1/2 cups cake flour
  • 1/2 cup finely ground graham cracker crumbs, from half a sleeve
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons whole milk
  • 2 tablespoons heavy cream
  • 3 large eggs
  • 1 tablespoon vanilla extract

For Marshmallow Buttercream

  • 3/4 cup (1 1/2 sticks unsalted butter, softened)
  • 8 ounces mini marshmallows
  • 2 cups powdered sugar
  • 1-2 tablespoons heavy cream

For Chocolate Ganache

  • 1 cup semi sweet chocolate chips or chunks
  • 1/4 cup heavy cream

For decorating: extra graham crackers, broken into pieces and partially crushed, optional

 

Directions

Preheat oven to 325°F. Spray an 8 x 4 inch loaf pan with cooking spray and set aside.

In a medium bowl combine the cake flour, graham cracker crumbs, baking powder and salt. Set aside.

In the bowl of a standing mixer or using a hand held one, cream the butter and sugars together until light and fluffy.

In a small bowl combine the milk, heavy cream, whole milk, eggs and vanilla extract with a fork, whisking until egg yolks are broken and thoroughly combined.

Alternatively add the dry ingredients and egg mixture to the creamed butter mixture, starting and ending with the flour. Make sure you use a spatula to scrape down the sides of the bowl as you add the ingredients to ensure even mixing.

Pour the cake batter into the prepared loaf pan. Bake for about 50-55 minutes in the oven, until a toothpick inserted into the center comes out clean. (Pound cakes are done at about an internal temp of 195-200 degrees Fahrenheit if you have an instant thermometer.) Allow to cool for about 15 minutes in the pan, then turn out and cool completely on a wire rack.  Place the cake in the fridge for about one hour, or the freezer for 20 minutes to let it firm up.

For Marshmallow Buttercream: Preheat the broiler. In the bowl of a standing mixer cream the butter together with the powdered sugar until light and fluffy. Line a sheet pan with parchment paper and spray it lightly with cooking spray. Spread the marshmallows out in a single layer, keeping them close together. Place underneath the broiler and let them get lightly browned; DON’T WALK AWAY. This takes no more than 30-40 seconds. Using a rubber spatula you spray with cooking spray immediately scrape the toasted marshmallow into the creamed butter/sugar mixture. Mix on low speed until combined. If it seems too stiff, you may add the heavy cream to your desired consistency.

Gently heat the heavy cream in a microwave safe bowl (about 45 seconds should do it). Pour it directly over the chocolate in another bowl and gently stir until it completely melts. If it’s too stiff you can add more warm heavy cream.

Take the cake out of the fridge/freezer. Cut it into three layers (it’s okay if they’re not perfectly even. Mine weren’t either.) Level the tops of each cake. Line the edges of a cake platter with strips of parchment paper to keep the platter clean while you assemble the cake. Smear a little of the chocolate or buttercream in the center to keep the cake from moving around. Place one cake layer on the platter. Spread or pipe a border of the marshmallow buttercream around the edges, bringing them up almost like a fence. Fill in the center with more buttercream, then dollop the chocolate ganache on top, trying to keep it inside the buttercream ‘fence’. Add the second layer and repeat then place the third cake layer on top. Spread the top of the cake with the remaining buttercream. Using a spatula to smooth out the sides of the cake, dipping it in some warm water intermittently.

Press the broken graham crackers and crumbs onto the sides of the cake (They don’t have to cover it completely). Sprinkle more of the crumbs on the top, then use a fork to drizzle the rest of the chocolate ganache on the top.) Place the cake in the fridge to let the buttercream and chocolate to firm up a bit, 15-20 minutes before serving.

Cookies n’ Cream Layer Cake

There is a tangible difference in food that’s been made with care and love versus food that’s been made without them and don’t you let anyone tell you there isn’t. Anyone who says there isn’t has never had food made for them with love, and that’s truly unfortunate. When I was younger, I thought it just boiled down to some people were good cooks and some people weren’t–now that I’m older and that I’ve learned how to cook and bake rather well myself I understand that it’s a bit more complicated than that.

I’ve eaten in swank restaurants where the food was both expensive and undoubtedly delicious, but given the choice I still would’ve rather been in my grandma’s house eating a dish of her smothered steak and gravy.  I would take her Lemon Pound Cake over the most pricey, fancy souffle from the best pastry chef in the world ANY DAY.

Know why? Because regardless of whether or not the fancy food tastes delicious, I know for a fact that there is more love for ME personally in her dishes than anything a chef that doesn’t know me from Eve can put into his food, no matter how technically flawless it is. It may sound corny, but for me, food made with love tastes like home; the taste that gives you the ‘itis’ where you’re full, satisfied, and want to take a nap afterwards, then wake up and have a little bit more.

The only thing more gratifying for me than eating food made with love is being the one to make it for my loved ones, especially when it’s a special request/favorite of theirs. Because I know them, I know exactly what they want and how they’re going to want the food to taste and that knowledge makes me all the more determined to put as much care and consideration into what I’m doing to make sure the food meets their anticipation for it. My fellow food bloggers/cooks out there will know the immense feeling of satisfaction that comes with watching someone you love eat and rave over their favorite food and know that YOU were the one to make it for them. It’s a wonderful thing.

My twin sister came out to visit us a few months ago. There’s little to nothing that I don’t know about her, including the fact that she loves practically ANYTHING cookies and cream flavored. The Cookies and Cream flavor is best described as that of the Oreo sandwich cookie: a sweet vanilla base mixed with chocolate. She mostly eats ice cream, and we very well could’ve just got a pint of it to keep in the freezer but when she booked her flight to come out here I decided to make something that was bit more special than ice cream to surprise her with.

This may be the easiest layer cake I’ve ever made. Unlike most others that have lengthy ingredients and complex instructions this cake is so simple it doesn’t even require a standing or hand held mixer. If you’ve got a large bowl, a whisk (or even a fork), you can make this cake and have it baking in the oven in less than ten minutes, no joke. The recipe that I included does give instructions for making whipped cream from scratch. However. In the case that you don’t have a standing or handheld mixer….lean in closer. A little bit closer. Little bit closer.

*whisper*  You can buy pre-made cool whip that you thaw and it will still work out fine.

The finished product is what is probably the most “Cookies and Cream”-y thing I’ve ever seen or tasted. Normally I’m not even a huge fan of chocolate cake, but the combination of the cake with the cookies and cream whipped cream filling just really works. The cake texture itself is very moist, the chocolate flavor isn’t overwhelming and there’s a fluffiness in the whipped cream that adds lightness to the cake that cuts some of its richness. Then again, I DID make it with lots of love. That was bound to have an effect on the tastebuds.

Sharing this cake at this week’s Fiesta Friday #180  co-hosted this week by Tracey @ My Baja Kitchen and Jhuls @ The Not So Creative Cook.

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Cookies n' Cream Layer Cake

Recipe Adapted from Serious Eats

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Ingredients

For Cake

  • 1 1/2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1 plus 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plus two tablespoons white sugar
  • 1 cup plus two tablespoons sour cream (or plain yogurt)
  • 2/3 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract

For Whipped Cream

  • 50 Oreo cookies
  • 4 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon vanilla extract

 

Directions

Preheat oven to 350 degrees. Spray two 9 inch cake pans with cooking spray, then line with wax or parchment paper; spray the paper and set aside.

In a small bowl, combine the flour, cocoa powder, baking soda and salt with a fork or wire whisk and set aside.

In a large mixing bowl combine the sugar, vegetable oil, eggs and vanilla and beat with a fork or a whisk. Fold the dry ingredients into the wet ones and mix thoroughly.

Divide the batter evenly between the two pans and place the pans on a large sheet pan. Bake in the oven until cake separates from the sides of the pans and a toothpick or knife inserted in the center comes out clean, about 20-25 minutes.

Allow cakes to cool in pans for about ten minutes, then turn out and allow to cool completely on wire racks.

Take a knife and cut 10 of the Oreos in half and set aside. Put the rest of the cookies in a Ziploc plastic bag and use a rolling pin or the bottom of a glass to crush into crumbs.

In a mixing bowl beat the heavy cream in 2 batches, 2 cups at a time until the cream has stiff peaks. Beat the vanilla and powdered sugar in with the second batch, then combine them together. Reserve about 3/4 cup of whipped cream in a small bowl in the fridge.  Gently fold in all but about 1 cup of the crushed Oreo cookie crumbs with a spatula.

Level both cakes so that they are flat on the tops. Line the edges of a cake platter with strips of parchment paper to keep the platter clean while you assemble the cake. Place one cake layer on the platter.  Spread about half of the Oreo whipped cream onto the cake, then place the second cake layer on top. Use a spatula to cover the tops and sides of the cakes with a thin layer of the cream, then refrigerate for about 1 hour until the layer is firm, to allow a crumb coat to form.

Place the rest of the cookie cream on top and on the sides of the cake. Take the reserved cookie crumbs and press evenly onto the sides of the cake with your fingers. (This may get a little messy so you can place a layer of foil or wax paper underneath the cake to pick up any of the spare crumbs.) Take the Oreos you’ve sliced in half and press onto the top of the cake. Remove the bottom strips of parchment paper. Take the reserved whipped cream and pipe small rosettes in between the sliced Oreos and along the bottom of the cake to form a border. You can also place one whole Oreo in the center of the cake and pipe rosettes around that, if you like.

Refrigerate for about 1 hour to allow whipped cream to set before slicing and serving. Keep cake refrigerated when not eating.