3-Layer German Chocolate Cake!

       Alright everyone, so I just have to say that before someone asked me to make them a German Chocolate Cake for a custom order, I’d never attempted to make one.   To be honest, I’d never even liked German Chocolate Cake (I know, I know...).  Then when the time came for me to have to make it, I scavenged the internet looking for a good recipe but couldn’t find one that I was happy with.  So I decided to come up my own recipe and this is the result.  I hope you ENJOY! 

(Editor's note:  Unlike Brian, I have enjoyed many a good German Chocolate Cake through the years!  I have to say this is probably the best one I've ever tried...the cake is so moist and the icing is rich but not too sweet and adds a nice crunch.  Yeah, I just really like it!) 

Here’s what you'll need…

4 ounces German Sweet Bakers Chocolate

½ cup water

2 cup all-purpose flour

1 tsp baking soda

½ tsp + ½ tsp salt, divided

1 cup butter

2 tsp vanilla extract

1 tsp butter flavor

1 ½ cup sugar

½ cup brown sugar

4 eggs, separated

1 cup buttermilk

       Preheat oven to 350°F.  Grease and flour three 9” round pans then set aside until needed.

        In a double boiler, melt the chocolate and water together until completely liquid and smooth.

       In two small bowls, separate the eggs and set aside.

       In a large bowl with an electric mixer, cream together butter, sugars, vanilla extract, and butter flavoring.  Add in egg yolks, mix well.  Stir in the melted chocolate then set aside.

       In a medium bowl, mix together flour, baking soda, and ½ tsp salt.  Slowly stir the dry ingredients into the creamed mixture in intervals, alternating with the buttermilk.  Continue adding and stirring until all of the ingredients are fully combined.

  In a small bowl with an electric mixture, whip egg whites and ½ tsp of salt until stiff and foamy. Gently fold egg whites into the batter then pour batter into the three prepared pans.

       Bake for 25-30 minutes or until a toothpick comes out clean.

After the cakes have finished baking, allow them to cool for several minutes in the pans before carefully transferring onto a cooling rack. Allow to cool completely before icing.

Coconut Caramel Topping

2 cups evaporated milk

8 egg yolks

1 ½ cups sugar

1 ½ cups brown sugar

3 tsp vanilla extract

1 ½ cups butter

3 cups shredded sweetened coconut

½ cup pecan pieces 

       In a large saucepan, combine evaporated milk, egg yolks, sugars, vanilla extract, and butter.  Melt down over low heat.  After everything is melted, raise the heat up to medium.  Stir constantly to make sure it doesn't scorch on the bottom.   Continue stirring and allow the mixture to cook for 10 – 15 minutes.  It will thicken into a nice caramel texture.

Remove from heat and stir in shredded coconut and pecans. Once the cakes have cooled, add the caramel topping between each layer until you have assembled the three-layer cake!  Pour remaining icing on top.

 (Note: the pictures shown are of a two-layer version of this recipe, for which I had adjusted the ingredients.)

Enjoy!

SPICED PUMPKIN MUFFINS!

        Okay, okay, so I may not have come up with this concept entirely on my own.  I may or may not have been inspired by a muffin that you can only buy this time of year at a certain well-known coffee shop of international acclaim.  I won't say which coffee shop...let's just say it's the one that has the little green straws.  Wherever the inspiration came from, this turned out to be quite the delicious muffin once it was baked, stuffed with Cinnamon Cream, and served with a nice hot cup of coffee.  I hope you enjoy!

        Here’s what you’ll need… 

2 cups sifted all-purpose flour

1 1/2 teaspoons nutmeg 

1 tsp cinnamon 

1 tsp clove

1/2 teaspoon salt

1 teaspoon baking soda 

1 cup sugar 

1/3 cup coconut oil 

1 cup pumpkin puree (not pumpkin pie mix) 

2 eggs 

2 tsp vanilla 

1/4 cup buttermilk 

1/3 cup roasted pumpkin seeds 

Makes about 9 Jumbo cupcakes-

        Preheat oven to 350°F.  Prepare two jumbo 6-cup muffin tins by greasing.

   In a medium mixing bowl, combine flour, spices, salt, and baking soda.  Set aside.

        In a separate bowl, mix together sugar, coconut oil, and pumpkin puree.  Then add in eggs and vanilla. 

  

      Stir in half the flour mixture.  Then mix in the buttermilk, followed by the second half of the flour mixture.  Mix until combined then fold in pumpkin seeds. 

        Fill muffin tins halfway full then bake for 18-20 minutes or until a toothpick comes out clean.

         Once they have finished baking, allow to cool in the muffin tins for three minutes then transfer to a cooling rack.  Allow to fully cool before filling with Cinnamon Cream.

Cinnamon Cream Filling 

8oz cream cheese, softened

½ cup powdered sugar 

1 tsp vanilla

1 tsp cinnamon 

        In a bowl, using an electric mixer, whip the cream cheese until it’s no longer a brick.  Whip in the rest of the ingredients until the mixture is thick but creamy. 

        To assemble, core out the center of each of the muffins then stuff with Cinnamon Cream (to find out how I prefer to core out the centers, check out my  recipe for Mango Stuffed Banana Muffins).  Sprinkle the tops with the roasted pumpkin seeds to add a nice crunch.  Then grab a cup of coffee and enjoy!

Gluten-Free Spiced Vanilla Chai Cupcakes

(That are ridiculously good!)

       Recently, I've posting a lot of pumpkin, cinnamon spice, and apple recipes for fall.  Today's post has a slightly different take on this trend, so this recipe could also be used year-round.  Rest assured, this decadent cupcake will be enjoyed by all, even the most adamant of gluten-free naysayers.  I fooled my gluten-loving brother into eating one and he didn't even know it was gluten-free!

I hope you enjoy this sweet and spicy flavor combo!

You'll need… 

1 tsp cardamom

½ tsp ginger

2 tsp cinnamon

1 tsp clove

¼ tsp cayenne

-

½ cup butter, softened

1 cup sugar

1 egg

1 tsp vanilla

-

1 ½ cups Bob’s Red Mill Gluten-Free Flour 

1 ½ tsp Xanthan gum

½ tsp salt

2/3 cup buttermilk 

       Preheat oven to 350°F.  Grease either a standard 12-cup muffin tin or a jumbo 6-cup muffin tin and set aside.

       In a small bowl, place the cardamom, ginger, cinnamon, clove and cayenne.  Mix well then set aside until needed. 

       In a large mixing bowl using an electric mixer, cream together butter and sugar until light and fluffy.  Then beat in the egg and vanilla extract.

        In a separate bowl combine the flour, xanthan gum, baking powder, salt and two teaspoons of the spice mixture. 

       Gradually add the flour mixture into creamed mixture, alternating with the buttermilk and beating well after each addition. 

       Pour batter into muffin tin and fill the cups two-thirds full.

       Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. 

       Cool for 10 minutes before removing from muffin tin to a wire cooling rack to cool completely.

Savory Buttercream Frosting 

1 stick of butter, softened 

3 cups powdered sugar 

½ tsp salt 

1 tbsp heavy whipping cream 

       In a large bowl with an electric mixer, whip the butter until fluffy.  Whip in one cup of powdered sugar then add in salt and heavy cream.  Keep whipping until the mixture thins.  Then whip in the remaining two cups of powdered sugar, beating well between each addition.  Spread or pipe the frosting onto the cupcakes, then sprinkle the tops with the remaining spice mixture.

       *Brian’s tip: By now you know how I feel about stuffing cupcakes!  So I cored out just about an inch from the center and then piped icing into the hollowed core.  This is optional of course, it just gives a nice little surprise when someone bites into the cupcake!

       I hope you enjoy!

Gluten-Free Pumpkin Spice Bundt Cake

       It’s finally that time of year...we can officially break out the flannel shirts, boots, and most importantly, autumn flavors!  What is more autumn than pumpkin?  I whipped up this recipe a few weeks ago to give it a try and since that time, I have had several custom orders for the whole cake!  I’d like to thank everyone for their awesome support and feedback.  I hope you enjoy this wonderfully moist cake! 

What you’ll need…

2 ¼ cup Bob’s Red Mill Gluten-Free All-Purpose Flour

1 ½ tsp xanthan gum

2 tsp baking powder

1 tsp baking soda

3 tsp cinnamon

2 tsp nutmeg

1 tsp clove

¼ tsp salt

-

1  15oz can of pumpkin

¾ cup buttermilk

3 tsp vanilla extract

-

¾ cup butter, softened

1 ¼ cup sugar

3 eggs

       Preheat oven to 350°F.  Grease and flour a 10 inch Bundt cake pan.

       In a medium mixing bowl, combine flour, xanthan gum, baking powder, baking soda, spices, and salt.  Set aside.

       In a separate bowl, combine pumpkin, buttermilk, and vanilla then mix together until combined.

       In a third bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy.  Add in the eggs one at a time, whipping in after each addition.  Once the eggs are mixed in, slowly add in the dry ingredients and pumpkin mixture, alternating adding them into the creamed butter, mixing well throughout the process.  After all of the ingredients are combined,

 pour the batter into the prepared Bundt pan and bake for 45 to 50 minutes or until a butter knife comes out clean.

       Once the cake has baked, allow to cool in the pan for about three minutes, then flip the pan onto a cooling rack.  Allow to cool completely before icing (My tip: place the cooling rack and cake directly into the fridge.)

Cinnamon Glaze

3 cups powdered sugar

3 tsp cinnamon

1 tsp vanilla

heavy whipping cream

       In a small bowl, combine powdered sugar, cinnamon, and vanilla.  Stir together until everything is mixed.  Next, add in two tablespoons of whipping cream then stir until the mixture turns into a thick paste.  Slowly stir in more whipping cream until you have a thick glaze consistency.  I have tried to measure the exact amount but each time it varies slightly, so my educated guess is that it takes about a  ¼ cup of whipping cream total.

       Once you have a nice thick glaze, place the cooling rack over a cookie sheet, then spoon the glaze overtop the cake.  Continue until the cake is completely covered.  Place directly into the fridge so that the glaze will harden. Then serve and enjoy the taste of autumn!  

Emily’s Famous Chocolaty Brownies

Emily’s Famous Chocolaty Brownies!

(With Mocha Cream Topping)

       Just so you know, I am risking my life today to bring you this top secret recipe.  My sister, Emily, is internationally famous for her fudgy brownies and up until this time, the recipe has been carefully guarded.  (Well, okay, so international might be a bit of a stretch but in certain circles she was quite well-known.)  She would get requests all the time for her brownies because they always turned out perfectly.  

       When she moved out-of-state a few years ago, I may or may not have surreptitiously made a copy of her recipe to save for myself.  (Spoiler: yes, I in fact, did.)  So now I bring to you my sister's famous chocolate brownies, which I put my own twist on by topping with a mocha cream.  We had better start making these quickly, before she realizes I've posted her recipe...

       Here’s what you'll need…

1 cup Butter, softened

2 2/3 cups Sugar

4 Eggs

1 tbsp Vanilla Extract

2 cups Flour

1 cup Cocoa

1 tsp Salt 

       Preheat oven to 325°F.  Grease a glass 13x9 pan and set aside.

        In a medium mixing bowl, cream together the butter and sugar until fluffy.  Then add in eggs and vanilla.

       In a separate bowl, sift together flour, cocoa, and salt.  Slowly add the flour mixture into the creamed ingredients, mixing well until fully combined.

       Spread into the prepared pan and bake 25-30 minutes.  Allow to cool completely topping with the mocha cream.

Mocha Cream

1 cup + 1 tbsp Heavy Whipping Cream, divided

3 tbsp powdered sugar

3 tbsp cocoa

2 tsp instant coffee granules

        In a medium bowl, whip one cup of heavy cream with an electric mixer until stiff peaks form.  Add in the powdered sugar and cocoa, then whip on high speed until light and fluffy.  In a small cup, stir the instant coffee into one tablespoon of whipping cream until fully dissolved.  Then add the coffee to the whipped cream and mix well.

       Once the brownies have fully cooled, top them with the mocha cream, then cut and serve.  I hope you enjoy my sister's brownies as much as I always have!

Classic Lemon Poppy Seed Muffins!

       So, I’m all about trying new things and coming up with new creations, but sometimes...you just need to go back to the basics.  When you think of a muffin, one of the first classics you might think of is a Lemon Poppy Seed Muffin!  That tried-and-true standby was the inspiration for today's post.  I hope you enjoy!

 

You'll need…

1/2 cup butter, softened

2/3 cup sugar

2 eggs, separated

1 1/3 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tbsp poppy seeds

Zest of two lemons

1/2 cup buttermilk

2 tbsp freshly-squeezed lemon juice

2 tsp vanilla

        Preheat oven to 350°F.  Grease either a standard 12-cup muffin tin or a jumbo 6-cup muffin tin and set aside.

        In a medium mixing bowl, cream butter and sugar until light and fluffy. Add in egg yolks and continue to mix until fully combined.

        In a separate medium bowl, combine flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.

        Start to slowly add the dry ingredients into the creamed mixture, alternating with the buttermilk*.

·       Tip and trick time: Don’t have buttermilk?  No problem!  Simply add 1/2 tablespoon of vinegar to each 1/2 cup of regular milk, let it sit for a few minutes, and voila!  There you have it, a quick and easy homemade alternative to buttermilk.

 

 In a small bowl using an electric mixer, whip

the egg whites until they become stiff and foamy.  Gently fold them into the batter and then scoop the batter into the prepared muffin tin. 

       Bake for 20-25 minutes, depending on the size of muffins you chose to make.  Keep checking them after the first 20 minutes.  Let them continue to bake until a toothpick comes out clean.

        After the muffins have finished baking, transfer to a cooling rack and allow to cool before serving.  Then serve and enjoy!