30 Days of Holiday: Bourbon-Chocolate Cake with Praline Frosting

I recieved a request today for a Cake featuring bourbon.  This one comes from, you guessed it, Southern Living magazine and it is among my favorites.  Everything about this cake is special, from the way the bourbon complements the chocolate and nuts, to it's mouth-watering presentation.  The end result is an elegant cake you will be proud to serve holiday guests.

As you will read, there are quite  few steps to making this cake.  Some of them can be done ahead, so make it easy on yourself.  Don't save it all to do on the day you plan to serve it.  And, if this is your first experience with kitchen pyrotechnics, please be careful and follow all directions carefully.

Enjoy!

What's In It:

CAKE:  
1 c. butter (Read a margarine label and you'll understand why I never buy it.  We are cooking, not conducting a chemical experiment.)
1/4 c. unsweetened cocoa (I've tried lots of brands, from the ones with the French names down to a store brand and found little difference.)
1 c. water
1/2 c. buttermilk
2 lg. eggs (Thank you Sylvia, Pat, Chloe, and Lucy)
1 tsp. baking soda
1 tsp. vanilla extract (No imitation)
2 c. granulated sugar
2 c. all-purpose flour
1/2 tsp. salt

GANACHE:
2 c. (12 oz.) semisweet morsels (Use a good brand)
1/3 c. whipping cream
1/4 c. butter, cut into pieces

FROSTING:
1/2 c. chopped pecans
2 tbl. butter
1/2 firmly packed light brown sugar
3 tbl. whipping cream
1/2 c. powdered sugar
1/2 tsp. vanilla extract

GLAZE:
4 tbl. butter
1/4 c. granulated sugar
1/4 c. light brown sugar
1 tsp. vanilla extract
1/3 c. bourbon (If you wouldn't sip it, don't cook with it.)

How To Make It:

Let's Make the Cake:
Preheat oven to 350 degrees F.
Grease bottoms of 3 8" round cake pans.  Line with waxed paper.  Greas and flour wax paper and sides of pans.  Set aside.
Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until better melts and mixture is smooth.  Remove from heat.  Cool
Beat buttermilk and next 3 ingredients with electric mixer at medium speed until smooth.  Add butter mixture to buttermilk mixtrue, beating until blended.  Combine sugar, flour, and salt, and gradually add to buttermilk mixture, beating until blended.  (Batter will be thin.)  Pour batter evenly into prepared pans.
Bake for 25 to 28 minutes or until wooden pick inserted into center comes out clean. Cool in pans on wire racks for 10 minutes.  Remove from pans, cooling completely on racks.  (Layers should be thin.)

Let's make the ganache:
Microwave chocolate morsels and cream in glass bowl at 50% power 2 to 3 minutes or until morsels are melted, stirring after 1 1/2 minutes.  Whisk until smooth.  Gradually add butter, continuing to whisk until smooth.  Cool about 35 minutes, whisking every 10 minutes, until ganache reaches spreading consistency.

Let's make the frosting:
Bake pecans at 350 degrees F for 15 minutes, stirring once.  Nuts should be golden brown.
Bring butter, brown sugar, and cream to a boil in 2-qt. saucepan over medium heat, stirring often.  Continue boiling and stirring, 1 minute.
Remove from heat.  Whisk in powder sugar and vanilla until smooth.
Add toasted pecans and stir gently.  Frosting should begin to cool and thicken slightly.

Let's make the glaze:
Melt 4 tbl. butter in skillet over medium high heat.
Stir in sugars and vanilla.
Cook stirring constantly, 1 minute.
Remove skillet from heat and stir in bourbon.
Carefully ignite fumes just above liquid in skillet with a long multi-purpose lighter (such as a candle lighter or grill lighter)
Let stand until flames go out.

Let's assemble the cake:
Spread about 1/2 c. ganache between each cake layer.  Spread remaining ganache on sides of cake.  Do not frost top of cake.  Chill for 30 minutes.
Pour warm Praline Frosting slowly over top of chilled cake, spreading to edges.  Cover.  (You may do this ahead if you like.  Covered this cake can sit like this for up to 24 hours before you complete it.)
Pierce about 25 holes in top of cake using a metal skewer. (They're not just for kabobs anymore....)
Pour warm Bourbon Glaze over cake.

30 Days of Holiday: Rich's Bakeshop Coconut Cake

Personally, I think the whole shopping mall concept over-rated.  In fact, thanks to the internet, it's been years since I set foot inside one.  One reason I dislike malls is the way they're designed with an eye to forcing the shopper to pass as many auxillary stores as possible while making her way from one anchor store to another.  If, like me, that shopper happens to experience her world inside an ADD blur, the walk presents an unwelcome distraction.

I also resent what the presence of malls has taken from my shopping experience.  I remember shopping with my Mom when I was a young girl.  I remember dressing up and watching a parade of towering streetlights as we sped down the highway on our way Downtown.  When we got there, everything was shiny.  And, as the door opened a waft of air carrying chocolate, and nuts, and butter, and sugar brushed our cheeks in welcome. 

Rich's was the quintessential southern department store, and their bakery was the quintessential southern bakery.  You could purchase whole cakes, bread, cookies, and rolls, or you could lunch in the tea room which was every bit as quaint as it sounds. 

This cake is an Atlanta favorite, especially around the holidays. 

What's In It:

CAKE:
Shortening and flour for pans
2 1/4 c. cake flour
1 tsp. salt
1 tbl. baking powder
1 tbl. powdered milk
1/2 c. water
2/3 c. liquid milk (2% or whole, please)
3/4 c. shortening
1 1/4 c. granulated sugar
3 lg. eggs (Thank you Sylvia, Pat, Lucy, and Chloe!)

ICING:
1/2 c. shortening
1 tsp. vanilla (No imitation)
1 tsp. salt
1 lb. confectioner's sugar
2 tbl. powdered milk
1/2 c. water (To be used in dissolving milk powder)

ASSEMBLY:
2 lb. frozen shredded coconut (Sweetened or unsweetened, your choice)
2 tbl. water
2 tbl. granulated sugar
2 or 3 layers Rich's Bakeshop Yellow Cake (recipe to follow)
1 batch Rich's Bakeshop Icing (recipe to follow)

How To Make It:

Let's Make the Cake!

Preheat oven to 350 degrees F.
Prepare cake pans, greasing lightly and dusting with flour.
In large bowl, mix flour, salt and baking powder, set aside.
In small bowl or measuring cup, stir powdered milk into 1/2 c. water, mixing until dissolved.  Add liquid milk and set aside.
In large bowl cream shortening and sugar until fluffy.
Add eggs, one at a time, beating well after each addition.
Add about 1/2 of flour mixture, beating just until incorporated.
Add 1/2 the milk mixture, again beating just until incorporated.
Repeat with flour mixture followed by milk mixture and beat just until smooth (about 1 minute) being sure to scrape sides of bowl during mixing.
Pour batter into prepared pans and bake for 20 to 30 minutes. (Cooking time varies depending on how many layers you are cooking.)  Cake is down when it springs back when lightly pressed near the center.
Allow cake to cool for a few minutes in the pan before turning out onto cooling racks.

Let's make the icing!

Combine shortening, vanilla, and salt in large bowl and cream with electric mixer until incorporated.
Slowly add confectioner's sugar until mixture reaches a very thick consistency.
Dissolve powdered milk in 1/2 c. water and add gradually, just 1 or 2 tbl. at a time, until icing is a nice, spreadable consistency.

Let's assemble the cake!

In large bowl, thaw frozen coconut.  Set aside.
Place 1/2 c. coconut in a smaller bowl.
Combine 2 tbl. water and sugar.  Pour over smaller bowl of coconut. (Should make coconut very moist but not soupy.)
Place one layer of cake on a cake plate and spread with icing.
Spoon moistened coconut over that.
Place another layer on top and repeat procedure.
Continue this process until all layers are filled, however do not put coconut on top of the last layer, as it will be iced.
Use a thick coating of icing to prevent cake from showing through.
Press handfulls of dry, thawed coconut into the icing until is is completely covered, being sure to remove any stray pieces from cake plate as they fall.
Chill for about 1 hour before serving.


© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Fresh Apple Cake with Caramel Glaze

Apple cake, especially when served warm, tastes like brightly colored leaves, chilled breezes, and fuzzy blankets warming toes.  Apple cake tastes of Autumn, and is the perfect finish to Thanksgiving dinner.

This recipe comes from Scott Peacock, long time chef at Watershed in nearby Decatur, Georgia.  Earlier this year, Scott was named a semi-finalist by the James Beard Foundation in the category of Outstanding Chef.  One week later, he resigned as chef at Watershed to pursue writing and film-making.  Fortunately for us, he shared his apple cake recipe with the Atlanta Journal Constitution and many others in a book called "The Gift of Southern Cooking".

What's In It:

CAKE:
1 c. light brown sugar, packed
1 c. granulated sugar
1 1/2 c. vegetable oil
3 eggs (Thank you Sylvia, Chloe, Pat, and Lucy!)
3 c. unbleached all purpose flour
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. nutmeg (Fresh grated is always best!)
1/2 tsp. salt
5 Winesap apples, peeled and diced into 1/2" pieces (You may use Granny Smith if you prefer.  I find them sour, and prefer the taste of Winesaps.)
1 1/4 c. coarsely chopped pecans (Try toasting them!  It really enriches their flavor!)
2 1/4 tsp. vanilla (No imitation!)

GLAZE:
1/2 stick unsalted butter (Yes!  Butter!)
1/4 c. granulated sugar
1/4 c. light brown sugar
Pinch salt
1/2 c. heavy cream

How To Make It:

Let's make the cake!
Preheat oven to 325 degrees F.
Butter (Yes! Butter!) and flour an 8"x13" baking pan.
Beat both sugars and oil in large bowl until very well blended.
Add eggs one at a time, beating well after each addition.
Sift flour, baking soda, cinnamon, nutmeg, and salt together.  Gradually add to egg mixture, mixing just until blended.
Stir in apples, pecans, and vanilla.
Pour into prepared pan.
Bake 1 to 1 1/4 hours (begin checking donenes after 50 minutes), until a toothpick insered in the center comes out clean.
Remove from oven and allow to cool in pan while preparing glaze.

Let's make that glaze!
Melt butter in small saucepan.
Add both sugars and salt.  Stir until blended and cook over medium-low heat for 2 minutes.
Store in cream and boil for 2 minutes, stirring constantly.
Remove from heat.
Poke holes all over top of cake using a skewer or toothpick.
Pour glaze over surface.
Let set for 5 minutes.
Serve warm with dollop of whipped cream (Don't go store-bought.  Whip it!  You must whip it!  Whip it good!), if desired.


© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Bourboned Chocolate Pecan Pie

I'm not a fan of traditional Thanksgiving desserts.  While I like pumpkin done a number of ways, baked in a pie isn't one of them.  And, pecan pie was always too sweet for my taste.  The first time I heard of chocolate pecan pie was when my husband requested I make one.  It was, apparently, a tradition he carried from a previous relationship as we had only recently married when he exclaimed, "We always have chocolate pecan pie!".  That was shortly after he explained he would have bought the opal earrings but then he remembered my saying opals didn't compliment my skin tone.  Um...no. 

Thus began my search for the perfect recipe.  I landed, as I often do, at the feet of Tyler Florence.  There are lots of recipes for Chocolate Pecan Pie, and it's relatively easy to find one that calls for the addition of bourbon, but I really think this one is best.  For one thing, the crust is made of, you guessed it, more yummy pecans!

What's In It:

CRUST:
1 c. all-purpose, unbleached flour (Keep the bag handy.  You'll need more for dusting.)
1/4 c. finely ground pecans
1 tbl. sugar
Pinch salt
1 stick unsalted butter, cold and cut into small chunks
2 tbl. ice water, plus more if needed

FILLING:
1/2 stick unsalted butter (Yes, it does matter.  The presence of salt not only changes taste.  It changes the chemical make-up of the dish which can affect consistency as well.)
2 oz. unsweetened chocolate
3 lg. eggs (Thank you Sylvia, Chloe, Pat, and Lucy!)
1 c. sugar
3/4 c. dark corn syrup
1/2 tsp. vanilla extract (No imitation!)
3 tbl. bourbon (Use the good stuff.  If you wouldn't drink it, don't cook with it!)
1/4 tsp. salt
1 1/2 c. pecan halves (Even when you buy halves, you'll get pieces sometimes.  Inspect your nuts!)

How To Make It:

To make crust:  combine flour, ground pecans, sugar, and salt in large bowl.
Add butter and mix with pastry blender or hands until mixture resembles coarse crumbs.
Pour in ice water and work it in to bind the dough until it holds together without being too wet or sticky.
Squeeze a small amount together, if it is crumbly, add more ice water, 1 tbl. at a time.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
On a lightly floured surface roll dough into a 12-inch circle.  Carefully roll dough up onto the pin and lay it inside a 9-inch pie pan.  (Not everyone can do this.  Don't beat yourself up if you have to use your hands.)
Press the dough into the pan so it fits tightly and trim excess around the rim.
Place pan on cookie sheet to facilitate entry and exit from oven.

Preheat oven to 350 degrees F.

To make filling:  melt butter and chocolate in small saucepan over medium-low heat.  Remove from heat and let cool.
Beat eggs in large bowl until frothy.  Add sugar. 
Stir in syrup, vanilla, bourbon, salt, and melted butter mixture until well blended.
Arrange pecans on the bottom of the crust and carefully pour egg mixture over them.
Bake until filling is set and slightly puffy, about 45 minutes.
Pie is done when a thin knife inserted in the center of the pie comes out fairly clean.
Transfer pie to rack and cool completely before cutting.


© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Triple Chip Cheesecake

This recipe is one of those things you just stumble on...and the minute you see it you know you have to have it.  Sort of like a really sweet pair of slingbacks, you know?  The peep-toes with the bow?  Okay, I could get lost here....

My husband loved cheesecake and my boys were just beginning to appreciate it.  They hadn't really decided yet, but I knew there was no way they would be able to resist this one.  I made it for the first time to serve at Thanksgiving dinner, probably nine years ago.  Last week, my daughter called to tell me that the boyfriend she brought to that dinner, nine years ago, wondered if I'd be willing to make this cheesecake to serve at his wedding reception some time next year.  The passage of time is, in and of itself, remarkable.  The fact that he and my daughter have hardly shared a civil word during that time makes his request almost shocking (Not to mention ludicrous, but we won't go there.)

This cheesecake is THAT good.  It really is.

What's In It:

CRUST:  (Yes, I know you can buy this crust.  But think about this...For many, the crust is one of the best parts of a cheesecake.  For the love of all that's tasty, don't scrimp here.  Just make the dang crust, ok?)
1 1/2 c. graham cracker crumbs
1/2 c. powdered sugar, sifted (always...always sifted)
1/4 cocoa
1/3 c. butter, melted

FILLING:
3 8 oz. pkg. cream cheese (I always use store brand.)
3/4 c. sugar
1/3 c. sour cream
3 tbs. all purpose flour
1 tsp. vanilla extract (No imitation, please)
3 lg. eggs (Thank you Chloe, Sylvia, Pat, and Lucy)
1 c. each Nestle' Tollhouse Butterscotch flavored (no storebrand), semi-sweet chocolate (any brand), and white chocolate morsels

TOPPING:
1 tbsp. each of morsels listed above

How To Make It:

Preheat oven to 300 degrees F.
Butter 9-inch springform pan.

Let's make the crust:
Combine all ingredients under crust heading in small bowl, mixing well.
Press into bottom, and 1 1/2 inches up side of pan.
Bake 7 to 9 minutes.
Cool in pan.

Let's make the filling:
Beat cream cheese and sugar in large bowl until creamy. 
Beat in sour cream, flour, and vanilla.
Add eggs, beat until combined.
Melt 1 c. butterscotch morsels in medium, microwave-safe bowl at 70% power for 1 minute; stir.  If necessary, microwave at additional 10 second intervals, just until melted.
Stir 1 1/2 c. batter into melted morsels.
Pour into crust.
Repeat procedure with semi-sweet morsels, creating second layer.
Repeat procedure with white chocolate morsels, creating third layer and being sure to cover semi-sweet layer, completely.
Bake for 70 to 75 minutes.  Edges should be set and center should move, slightly.
Cool in pan 10 minutes.
Run knife around edge of cheesecake.  Let stand one hour.

Let's make the topping:  (Note:  I did not say this one would be easy...)
Place 1 tbsp. butterscotch morsels in small, heavy-duty plastic bag.
Microwave at 70% power for 20 seconds, knead.  Microwave at additonal 10-second intervals, kneading after, until smooth.
Cut tiny (Tiny!) corner from bag and squeeze to drizzle over cheesecake.
Repeat procedure with semi-sweet and white chocolate morsels.  (Get creative!  I usually start with a criss-cross pattern...)
Refrigerate several hours or overnight.  (I suggest overnight.  As you can see, this cake takes a little work.  Make it the day before.  That way, you can relax with your guests.)


© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Mud Cake with White Chocolate Ganache and Walnuts

Sometimes you just grow tired of the same old thing...
Okay...I'll say it.  I don't like pumpkin pie.  You know what else?  I don't really like pecan pie either, unless there's a whole lot of chocolate and a healthy shot of bourbon in it. 
So I'm always looking for something different for Thanksgiving dessert.  This cake fit the bill perfectly.  You can take it anywhere and the presentation is beautiful.  Inside all that dripping, shimmering gorgeous gooeyness is the real treat.  The cake is very dense and very rich which is why, despite being just one layer, it goes a long way.

What's In It:

1 c. firmly packed brown sugar
1 c. milk
1 1/2 sticks butter, cut up (Definitely butter!)
1/3 c. molasses
5 oz. white chocolate, coarsely chopped (No imitation)
2 c. all-purpose flour (Unbleached, please)
2 tsp. baking powder
1/4/ tsp. salt
2 large eggs, lightly beaten (Thank you Chloe, Sylvia, Pat, and Lucy!)
1 1/2 c. White Chocolate Ganache (Recipe follows)
12 walnut halves

How To Make It:

Preheat oven to 325 degrees.  Butter (yes, butter) a 9-inch round cake pan.  Line with waxed paper.
Mix sugar, milk, butter, molasses, and chocolate in saucepan.  Stir over low heat, without boiling, until smooth.  Set aside to cool.
Sift flour, baking powder, and salt into medium bowl.  Gradually stir dry ingredients and eggs into cooled sugar mixture.  Spoon batter into prepared pan.  Bake for 60-70 minutes, or until toothpick inserted into center comes out clean.
Cool cake in pan.  Turn onto a rack.  Carefully remove waxed paper and allow to cool completely.  Spread cooled cake with ganache.  Decorate with walnuts.

Easy White Chocolate Ganache

1 1/2 c. heavy cream
8 oz. white chocolate chips

Bring cream to boil in heavy saucepan.  Remove from heat.  Place chocolate chips in a large bowl and pour hot cream over them.  Let sit for 1 minute.  Whisk until smooth.  Transfer to refrigerator to cool, stirring occasionally.

When mixture is cold and thickened, beat with an electric mixer to soft peaks.  Beat last few strokes by hand with a whisk until thick and firm.  (Do not over-whisk as mixture can become grainy.)


© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Kahlua Brownie Trifle

My sister introduced me to this trifle.  Since then, I "borrowed" the recipe several times until I finally remembered to slide it into a sleeve and add it to my cookbook.  Her version called for mousse rather than pudding, and if you wanted to use mousse you could certainly do that.  Whatever you use, be prepared to make it over and over, again.
The reason this came to mind for today's posting was a question posed by a facebook friend and my son's incessant reminder, "Don't forget to make the trifle for Thanksgiving.  You promised!"
Fortunately for all of us, this recipe is very easy to make.  You don't have to use a trifle dish, but I recommend it as it makes for a showy presentation, and you won't have to worry about leaving the dish.  There won't be any leftovers...

What's In It:

1 13x9 pan of brownies  (You can use a mix or your favorite recipe.  Keep in mind, the better the brownie, the better the trifle.)
1/2 c. Kahlua
3 3.9 oz pkg. chocolate instant pudding mix (Fat free or sugar free is ok.  If you prefer to use mouse mix instead, you will need 2 boxes.  Prepare according to pkg. directions)
4 c. milk
1 12 oz container Cool Whip (I specify Cool Whip because I think there is a difference.  You may use "lite" if you prefer.)
6 1.4 oz (full size) Heath candy bars (You may use Skor.  I prefer Heath as it seems nuttier)

How To Make It:

Prick brownies with fork at 1-inch intervals.  Brush with Kahlua.
Allow to cool and crumble, with hands, into pieces.
Empty 3 boxes of pudding mix into large bowl.  Add 4 cups milk.  Mix well.
Place 1/3 crumbled brownies in bottom of trifle dish.
Top with 1/3 each:  pudding, Cool Whip, and candy bars.
Repeat layers twice more, ending with an additional layer of whipped topping.
Cover and chill at least 8 hours before serving.
Just before serving, top with additional candy pieces or chocolate curls.

Makes 16 servings.

Adapted from a recipe originally printed in Southern Living magazine.

© Copyright 2009-2010 Stacye Carroll All Rights Reserved