During the holidays, party invites are piling up, trees are getting sold out, and you have no idea what to bring to the family potluck. Look no further than my list of desserts you should try baking this holiday. -Hazel phillips, 7th grade
During the holidays, party invites are piling up, trees are getting sold out, and you have no idea what to bring to the family potluck. Look no further than my list of desserts you should try baking this holiday. This article will contain recipes for Tiramisu pudding cake, Apple bundt cake, Vanilla cake with Raspberry Cream Cheese frosting, Figgy pudding and a Croquembouche
Red Velvet Cake Pops
Cake pops are always fun and delicious additions to parties, especially holiday ones. They are bite sized and are easy to transport. They are little treats that will make your holiday party feel complete.
Ingredients: icing (can be pre made), lollipop sticks or popsicle sticks, 3-4 sticks chocolate (any kind), sprinkles (green and white are best), one red velvet cake (can be made from box mix)
Recipe: Crumble one full red velvet cake into a bowl. (do this while the cake is still warm!!) Then, ad in frosting one fourth cup at a time until cake is moist and can be held together. Amount varies from cake to cake. Take a spoon full of cake and roll it between your hands until it's in the shape of a ball. Stick a popsicle stick or lollipop stick into the center, not piercing the other end. Repeat until all of the cake is gone. Lay all of your cake pops on a baking sheet with parchment paper and refrigerate until firm. (1-2 hours) Melt chocolate in double boiler. When semi cool, put into a bowl. Take out your cake pops and dip them into the melted chocolate. Pour sprinkles into a bowl and dip cake pops into them.Then, place back on baking sheet and refrigerate for 2-3 hours. Enjoy!
Citatitions: all my knowledge of cake pops
Croquembouche
A Croquembouche is a show stopping dessert sure to impress your guests. It is essentially a giant tower of cream puffs drizzled with caramel. Told you, show stopping. (Beginners to baking should not attempt.)
Ingredients: 1/4 -ounce packet unflavored gelatin (2 1/2 teaspoons), 4 cups whole milk, 2 vanilla beans, 12 large egg yolks, 1 cup sugar, 6 tablespoons cornstarch,1/4 teaspoon salt, 5 tablespoons unsalted butter, 6 ounces bittersweet chocolate (chopped), 1 tablespoon powdered espresso, 1 1/2 cups heavy cream, 10 tablespoons unsalted butter, cut into pieces, 1 1/2 teaspoons sugar, 1/2 teaspoon salt, 1 1/2 cups all-purpose flour, 6 large eggs, 3 cups sugar, 3 tablespoons light corn syrup
Recipe: For the Cream Filling: Prepare the cream fillings: Sprinkle the gelatin over 1/4 cup cold water in a bowl and set aside to bloom. Place the milk in a pan. Halve the vanilla beans lengthwise; scrape out the seeds with a paring knife, then add the seeds and pods to the milk. Bring to a simmer, then cover and remove from the heat. Whisk the egg yolks, sugar, cornstarch and salt in a medium bowl until smooth. Remove the vanilla pods from the milk. Gradually whisk one-third of the warm milk into the egg mixture. Whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking constantly, until mixture boils and thickens, 6 minutes. Continue boiling until the mixture is custard-like, 3 minutes. Remove the pan from the heat. Slice the butter into pieces and whisk into the custard, then stir in the gelatin mixture. Microwave the chocolate until melted, 2 to 3 minutes, stirring. Mix 2 tablespoons hot water with the espresso. Transfer half of the cream filling to a bowl, then stir in the chocolate and espresso. Transfer the remaining cream filling to another bowl. Press plastic wrap directly onto the surface of the chocolate and vanilla cream and refrigerate until cold and firm, at least 2 hours. When ready to fill the puffs, whip the heavy cream to soft peaks with a mixer. Fold half into the vanilla cream filling and half into the chocolate filling. Transfer each filling to a large pastry bag with a 1/4-inch tip and set aside. (To do this cleanly, cuff the open end of the pastry bag over your hand.) For the Cream puffs: Unfilled puffs can be frozen for up to a week. To re-crisp, thaw, then brush with a beaten egg; bake 5 minutes at 350 degrees. While the fillings chill, make the pastry puffs: Preheat the oven to 450 degrees. Bring 1 1/2 cups water, butter, sugar and salt to a simmer in a saucepan over medium heat, stirring to melt butter. Remove from the heat and stir in the flour with a wooden spoon to make a paste. Return to heat and cook, stirring constantly, until the paste is shiny and pulls away from the pan, 6 to 7 minutes. Cool slightly. Transfer the paste to a stand mixer and beat with the paddle attachment on medium-low speed to cool, 1 minute. Beat in eggs one at a time. Scrape down sides of bowl as needed. Transfer the dough to a large pastry bag with a 1/2-inch tip. Line 2 baking sheets with parchment paper, dabbing a bit of dough under the corners to keep the paper in place. Pipe 1 1/2-inch balls of dough onto the paper (about 48 total). Smooth the dough peaks with a wet finger. Bake until puffed, 15 to 20 minutes, then lower the temperature to 350 degrees and bake until golden, 15 minutes. Turn off the oven; keep the puffs inside 10 minutes to dry out. Pierce each puff with a dry piping tip; transfer to a rack to cool. To Assemble: Fill half of the puffs with chocolate cream and half with vanilla: Insert the tip of the pastry bag into the hole and squeeze until full. Chill the filled puffs 30 minutes before assembling the tower. Make the caramel: Mix sugar, corn syrup and 1 cup water in a saucepan, cover and bring to a boil over high heat; don't stir. Uncover and boil, swirling the pan, until the syrup turns deep amber, 20 minutes. Immediately dip the bottom of the saucepan in a large bowl of ice water for a few seconds to stop the cooking. Transfer caramel to a measuring cup and cool slightly (it should still be liquid). Be careful the caramel will still be hot. Draw a 7-inch circle on parchment paper. Partially dip each filled puff into the caramel and let the excess drip off. Arrange the puffs around the circle. If the caramel hardens, microwave until soft, 45 seconds. Fill the base circle with more puffs for stability, then continue building a conical tower of smaller circles. Top the tower with a single puff. Line your work surface with parchment paper-the next step can be messy. Dip the tip of a fork into the caramel and quickly wave it in circles around the tower to create a web of caramel strands. Repeat. Let set, then slide two spatulas under the paper and transfer the croquembouche to a platter. Tear off the excess paper around the base. To serve, crack the caramel web with the back of a knife, then dismantle the tower and transfer the cream puffs to plates.
Citations: Sara Gumataotao
Apple Bundt Cake
Apple Bundt Cakes are cozy and rustic cakes that scream “Family!” They feel homely and humble and overall very warm and fuzzy. They feel like hot cocoa by the fire wrapped in blankets with your family. They feel like a warm hug greeting aunts and uncles who you haven't seen in years.
Ingredients (for cake): 1 1/2 cups vegetable oil, 2 cups of sugar, 3 eggs, slightly beaten, 3 cups of white flour, 1 1/2 teaspoon baking soda, 1 teaspoon vanilla, 1 teaspoon salt, 1 teaspoon cinnamon, 3 cups chopped and peeled apples,
Glaze: 1/2 stick sweet butter, 1 cup brown sugar, 3 tablespoons milk
Recipe: Preheat oven to 350°. First we are going to make the cake batter. Beat together the sugar and oil. Add the eggs. In a separate bowl, stir together the flour, baking soda, salt and cinnamon. Add dry ingredients to oil, sugar, egg mixture in thirds, incorporating fully after each addition. Mix in the vanilla and apples. Bake: Bake at 350°F in a greased and floured bundt cake pan for about 1 hour. Test around the centers with a toothpick to make sure the cake is done. Cool and remove from pan. When cool enough to handle, gently remove from pan. Let sit on a rack to cool completely. If the dough has raised substantially around the middle areas of the bundt ring, you may need to use a bread knife to gently level off the cake so that it sits even. Glaze the cake. Blend ingredients for glaze then cook over low heat until melted. Place the cake on its serving dish. Prick all around the top of the cake with a fork so that when the glaze is applied it easily seeps into the cake. You can use a spoon to dribble the glaze on the cake.
Citations: Gma
Figgy Pudding
If your Danish, you know that every christmas the fig pudding is brought to the table, you light the sauce on fire and everybody sings the “figgy pudding” song. But if your not
Danish, you've probably never heard of this and probably think the Danes are crackheads. Fair, but that does not change the fact that fig pudding is good, and you should try it. Sæt figen budding i brand, så spis den!
Ingredients: A crazy Danish friend to help you, 1 1/2 cups chopped dried pitted dates, 1/2 cup chopped dried figs, 2 cups water, 1 teaspoon baking soda, 7 tablespoons butter (softened), 1 cup superfine sugar, 2 eggs, 2 1/2 cups self-rising flour, 2 1/2-ounces dark chocolate, grated, butter for coating ramekins, Ice cream or whipped cream, for garnish. Sauce: 2 cups brown sugar, 2 cups heavy cream, 200 grams (7-ounces or 14 tablespoons) butter, Fresh figs, quartered, for garnish, Vanilla ice cream, optional, Whipped heavy cream, optional
Recipe: Preheat the oven to 350 degrees F. Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree. Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate. Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes. Prepare the sauce by stirring the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated. Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross on the top of the puddings for the sauce. Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm. THEN LIGHT IT ON FIRE, SING THE FIGGY PUDDING SONG AND EAT IT!
Citations: Mormor
Vanilla Cake with Raspberry Cream Cheese Frosting
Just as the name implies. Sounds fancy but is probably pretty easy. Fact is, it tastes good and people want to eat it and will love you if you bring it to a holiday party. So try something new!! Try it!!!
Ingredients: 1 bar of white chocolate, raspberries, 1 (8 ounce) package cream cheese, softened, ¼ cup butter, softened, 1 cup confectioners' sugar, 1/2 teaspoon raspberry extract, 1 tablespoon seedless raspberry jam (plus extra for middle), 2 sticks unsalted butter, at room temperature, plus more for the pans, 3 cups all-purpose flour, plus more for the pans, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 1/4 cups sugar, 4 large eggs, at room temperature, 1 tablespoon vanilla extract, 1 1/4 cups whole milk (or 3/4 cup heavy cream mixed with 1/2 cup water)
Recipe: Frosting: Beat cream cheese and butter in a bowl with an electric mixer until smooth. Add confectioners' sugar and raspberry extract; beat until smooth. Fold in raspberry jam. Cake: Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess. Whisk 3 cups flour, baking powder and salt in a bowl until combined. Beat 2 sticks butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth. Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long knife to make them level, if desired. Cut cake in half horizontally and spread jelly evenly. Put back together and frost cake.
Citations: a scrap of paper i found in my kitchen
Tiramisu Pudding Cakes
Coffee flavored italian dessert and pudding, uh, yes please?? If you bring this to a holiday party, it will make you look fancy, classy and talented. Which you are of course already, just even more.
Ingredients: 1 stick unsalted butter, plus more for the dish, 1/2 cup whole milk, 1 cup granulated sugar, 1 tablespoon pure vanilla extract, 1/4 teaspoon salt, 1 1/4 cups all purpose flour, 2 teaspoons baking powder, 1/4 cup packed light brown sugar, 2 tablespoons unsweetened cocoa powder, 2 tablespoons instant espresso powder, 1 1/4 cups hot water, Confectioners sugar for dusting
Recipe: Preheat the oven to 350 degrees. Butter six 8-ounce ramekins (google it if you don't know what these are) and set on a baking sheet. Put the butter and milk in a medium microwaveable bowl and microwave in 30-second periods until all the butter is melted. Add 1/2 cup granulated sugar, vanilla and salt and whisk until smooth. Add the flour and baking powder and whisk until smooth. Divide among the prepared ramekins.Combine the remaining 1/2 cup granulated sugar, the brown sugar, cocoa powder and espresso powder in a small bowl; sprinkle over batter. Pour the hot water over the batter in the ramekins (about 3 tablespoons per ramekin); do not stir. Bake until a toothpick inserted into the center comes out clean (without many crumbs), about 30 minutes. Remove from the oven and brush the tops with the liqueur, if desired. Lightly dust the top of each with cocoa powder and confectioners' sugar. Let stand at least 30 minutes before serving.
Citations: Gma
Red Velvet Cake Pops
Cake pops are always fun and delicious additions to parties, especially holiday ones. They are bite sized and are easy to transport. They are little treats that will make your holiday party feel complete.
Ingredients: icing (can be pre made), lollipop sticks or popsicle sticks, 3-4 sticks chocolate (any kind), sprinkles (green and white are best), one red velvet cake (can be made from box mix)
Recipe: Crumble one full red velvet cake into a bowl. (do this while the cake is still warm!!) Then, ad in frosting one fourth cup at a time until cake is moist and can be held together. Amount varies from cake to cake. Take a spoon full of cake and roll it between your hands until it's in the shape of a ball. Stick a popsicle stick or lollipop stick into the center, not piercing the other end. Repeat until all of the cake is gone. Lay all of your cake pops on a baking sheet with parchment paper and refrigerate until firm. (1-2 hours) Melt chocolate in double boiler. When semi cool, put into a bowl. Take out your cake pops and dip them into the melted chocolate. Pour sprinkles into a bowl and dip cake pops into them.Then, place back on baking sheet and refrigerate for 2-3 hours. Enjoy!
Citatitions: all my knowledge of cake pops
Croquembouche
A Croquembouche is a show stopping dessert sure to impress your guests. It is essentially a giant tower of cream puffs drizzled with caramel. Told you, show stopping. (Beginners to baking should not attempt.)
Ingredients: 1/4 -ounce packet unflavored gelatin (2 1/2 teaspoons), 4 cups whole milk, 2 vanilla beans, 12 large egg yolks, 1 cup sugar, 6 tablespoons cornstarch,1/4 teaspoon salt, 5 tablespoons unsalted butter, 6 ounces bittersweet chocolate (chopped), 1 tablespoon powdered espresso, 1 1/2 cups heavy cream, 10 tablespoons unsalted butter, cut into pieces, 1 1/2 teaspoons sugar, 1/2 teaspoon salt, 1 1/2 cups all-purpose flour, 6 large eggs, 3 cups sugar, 3 tablespoons light corn syrup
Recipe: For the Cream Filling: Prepare the cream fillings: Sprinkle the gelatin over 1/4 cup cold water in a bowl and set aside to bloom. Place the milk in a pan. Halve the vanilla beans lengthwise; scrape out the seeds with a paring knife, then add the seeds and pods to the milk. Bring to a simmer, then cover and remove from the heat. Whisk the egg yolks, sugar, cornstarch and salt in a medium bowl until smooth. Remove the vanilla pods from the milk. Gradually whisk one-third of the warm milk into the egg mixture. Whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking constantly, until mixture boils and thickens, 6 minutes. Continue boiling until the mixture is custard-like, 3 minutes. Remove the pan from the heat. Slice the butter into pieces and whisk into the custard, then stir in the gelatin mixture. Microwave the chocolate until melted, 2 to 3 minutes, stirring. Mix 2 tablespoons hot water with the espresso. Transfer half of the cream filling to a bowl, then stir in the chocolate and espresso. Transfer the remaining cream filling to another bowl. Press plastic wrap directly onto the surface of the chocolate and vanilla cream and refrigerate until cold and firm, at least 2 hours. When ready to fill the puffs, whip the heavy cream to soft peaks with a mixer. Fold half into the vanilla cream filling and half into the chocolate filling. Transfer each filling to a large pastry bag with a 1/4-inch tip and set aside. (To do this cleanly, cuff the open end of the pastry bag over your hand.) For the Cream puffs: Unfilled puffs can be frozen for up to a week. To re-crisp, thaw, then brush with a beaten egg; bake 5 minutes at 350 degrees. While the fillings chill, make the pastry puffs: Preheat the oven to 450 degrees. Bring 1 1/2 cups water, butter, sugar and salt to a simmer in a saucepan over medium heat, stirring to melt butter. Remove from the heat and stir in the flour with a wooden spoon to make a paste. Return to heat and cook, stirring constantly, until the paste is shiny and pulls away from the pan, 6 to 7 minutes. Cool slightly. Transfer the paste to a stand mixer and beat with the paddle attachment on medium-low speed to cool, 1 minute. Beat in eggs one at a time. Scrape down sides of bowl as needed. Transfer the dough to a large pastry bag with a 1/2-inch tip. Line 2 baking sheets with parchment paper, dabbing a bit of dough under the corners to keep the paper in place. Pipe 1 1/2-inch balls of dough onto the paper (about 48 total). Smooth the dough peaks with a wet finger. Bake until puffed, 15 to 20 minutes, then lower the temperature to 350 degrees and bake until golden, 15 minutes. Turn off the oven; keep the puffs inside 10 minutes to dry out. Pierce each puff with a dry piping tip; transfer to a rack to cool. To Assemble: Fill half of the puffs with chocolate cream and half with vanilla: Insert the tip of the pastry bag into the hole and squeeze until full. Chill the filled puffs 30 minutes before assembling the tower. Make the caramel: Mix sugar, corn syrup and 1 cup water in a saucepan, cover and bring to a boil over high heat; don't stir. Uncover and boil, swirling the pan, until the syrup turns deep amber, 20 minutes. Immediately dip the bottom of the saucepan in a large bowl of ice water for a few seconds to stop the cooking. Transfer caramel to a measuring cup and cool slightly (it should still be liquid). Be careful the caramel will still be hot. Draw a 7-inch circle on parchment paper. Partially dip each filled puff into the caramel and let the excess drip off. Arrange the puffs around the circle. If the caramel hardens, microwave until soft, 45 seconds. Fill the base circle with more puffs for stability, then continue building a conical tower of smaller circles. Top the tower with a single puff. Line your work surface with parchment paper-the next step can be messy. Dip the tip of a fork into the caramel and quickly wave it in circles around the tower to create a web of caramel strands. Repeat. Let set, then slide two spatulas under the paper and transfer the croquembouche to a platter. Tear off the excess paper around the base. To serve, crack the caramel web with the back of a knife, then dismantle the tower and transfer the cream puffs to plates.
Citations: Sara Gumataotao
Apple Bundt Cake
Apple Bundt Cakes are cozy and rustic cakes that scream “Family!” They feel homely and humble and overall very warm and fuzzy. They feel like hot cocoa by the fire wrapped in blankets with your family. They feel like a warm hug greeting aunts and uncles who you haven't seen in years.
Ingredients (for cake): 1 1/2 cups vegetable oil, 2 cups of sugar, 3 eggs, slightly beaten, 3 cups of white flour, 1 1/2 teaspoon baking soda, 1 teaspoon vanilla, 1 teaspoon salt, 1 teaspoon cinnamon, 3 cups chopped and peeled apples,
Glaze: 1/2 stick sweet butter, 1 cup brown sugar, 3 tablespoons milk
Recipe: Preheat oven to 350°. First we are going to make the cake batter. Beat together the sugar and oil. Add the eggs. In a separate bowl, stir together the flour, baking soda, salt and cinnamon. Add dry ingredients to oil, sugar, egg mixture in thirds, incorporating fully after each addition. Mix in the vanilla and apples. Bake: Bake at 350°F in a greased and floured bundt cake pan for about 1 hour. Test around the centers with a toothpick to make sure the cake is done. Cool and remove from pan. When cool enough to handle, gently remove from pan. Let sit on a rack to cool completely. If the dough has raised substantially around the middle areas of the bundt ring, you may need to use a bread knife to gently level off the cake so that it sits even. Glaze the cake. Blend ingredients for glaze then cook over low heat until melted. Place the cake on its serving dish. Prick all around the top of the cake with a fork so that when the glaze is applied it easily seeps into the cake. You can use a spoon to dribble the glaze on the cake.
Citations: Gma
Figgy Pudding
If your Danish, you know that every christmas the fig pudding is brought to the table, you light the sauce on fire and everybody sings the “figgy pudding” song. But if your not
Danish, you've probably never heard of this and probably think the Danes are crackheads. Fair, but that does not change the fact that fig pudding is good, and you should try it. Sæt figen budding i brand, så spis den!
Ingredients: A crazy Danish friend to help you, 1 1/2 cups chopped dried pitted dates, 1/2 cup chopped dried figs, 2 cups water, 1 teaspoon baking soda, 7 tablespoons butter (softened), 1 cup superfine sugar, 2 eggs, 2 1/2 cups self-rising flour, 2 1/2-ounces dark chocolate, grated, butter for coating ramekins, Ice cream or whipped cream, for garnish. Sauce: 2 cups brown sugar, 2 cups heavy cream, 200 grams (7-ounces or 14 tablespoons) butter, Fresh figs, quartered, for garnish, Vanilla ice cream, optional, Whipped heavy cream, optional
Recipe: Preheat the oven to 350 degrees F. Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree. Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate. Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes. Prepare the sauce by stirring the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated. Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross on the top of the puddings for the sauce. Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm. THEN LIGHT IT ON FIRE, SING THE FIGGY PUDDING SONG AND EAT IT!
Citations: Mormor
Vanilla Cake with Raspberry Cream Cheese Frosting
Just as the name implies. Sounds fancy but is probably pretty easy. Fact is, it tastes good and people want to eat it and will love you if you bring it to a holiday party. So try something new!! Try it!!!
Ingredients: 1 bar of white chocolate, raspberries, 1 (8 ounce) package cream cheese, softened, ¼ cup butter, softened, 1 cup confectioners' sugar, 1/2 teaspoon raspberry extract, 1 tablespoon seedless raspberry jam (plus extra for middle), 2 sticks unsalted butter, at room temperature, plus more for the pans, 3 cups all-purpose flour, plus more for the pans, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 1/4 cups sugar, 4 large eggs, at room temperature, 1 tablespoon vanilla extract, 1 1/4 cups whole milk (or 3/4 cup heavy cream mixed with 1/2 cup water)
Recipe: Frosting: Beat cream cheese and butter in a bowl with an electric mixer until smooth. Add confectioners' sugar and raspberry extract; beat until smooth. Fold in raspberry jam. Cake: Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess. Whisk 3 cups flour, baking powder and salt in a bowl until combined. Beat 2 sticks butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth. Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long knife to make them level, if desired. Cut cake in half horizontally and spread jelly evenly. Put back together and frost cake.
Citations: a scrap of paper i found in my kitchen
Tiramisu Pudding Cakes
Coffee flavored italian dessert and pudding, uh, yes please?? If you bring this to a holiday party, it will make you look fancy, classy and talented. Which you are of course already, just even more.
Ingredients: 1 stick unsalted butter, plus more for the dish, 1/2 cup whole milk, 1 cup granulated sugar, 1 tablespoon pure vanilla extract, 1/4 teaspoon salt, 1 1/4 cups all purpose flour, 2 teaspoons baking powder, 1/4 cup packed light brown sugar, 2 tablespoons unsweetened cocoa powder, 2 tablespoons instant espresso powder, 1 1/4 cups hot water, Confectioners sugar for dusting
Recipe: Preheat the oven to 350 degrees. Butter six 8-ounce ramekins (google it if you don't know what these are) and set on a baking sheet. Put the butter and milk in a medium microwaveable bowl and microwave in 30-second periods until all the butter is melted. Add 1/2 cup granulated sugar, vanilla and salt and whisk until smooth. Add the flour and baking powder and whisk until smooth. Divide among the prepared ramekins.Combine the remaining 1/2 cup granulated sugar, the brown sugar, cocoa powder and espresso powder in a small bowl; sprinkle over batter. Pour the hot water over the batter in the ramekins (about 3 tablespoons per ramekin); do not stir. Bake until a toothpick inserted into the center comes out clean (without many crumbs), about 30 minutes. Remove from the oven and brush the tops with the liqueur, if desired. Lightly dust the top of each with cocoa powder and confectioners' sugar. Let stand at least 30 minutes before serving.
Citations: Gma
