Tag Archives: dessert

Espresso-Brown Butter Banana Bundt Cake

Ingredients

For the cake:

1 cup (2 sticks) butter
1 1/4 cups sugar
3 large eggs
1 cup finely mashed ripe bananas (about 3 medium bananas)
1 tablespoon vanilla extract
1/2 teaspoon salt
1 2/3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons espresso powder
2/3 cup chocolate chips (dark or milk work great here)

For the glaze:

1 cup powdered sugar
1/2–1 teaspoon espresso powder
1/2 teaspoon vanilla
1 tablespoon milk

Instructions

Heat the oven to 350F degrees.

Butter and flour a 10-cup bundt pan.

Melt the butter in a medium saucepan over medium-low heat. Once the butter is melted, cook it slowly, letting it bubble, until it smells nutty or like butterscotch and turns a deep golden hue, 5 to 10 minutes. Let the butter cool until it’s warm, 5 to 10 min.

Once the butter is cool, transfer it to a large bowl and whisk in the sugar and eggs until nice and smooth. Then stir in mashed bananas, vanilla and salt.

Sift the flour, baking soda and expresso powder directly onto the batter; stir just to combine. Gently stir in the chocolate chips.

Spoon the batter into the prepared bundt pan, spreading it evenly with the rubber spatula. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, about 45 min.

Set the pan on a rack to cool for 15 minutes. Invert the cake onto the rack and remove the pan. Let cool completely.

To make the glaze, stir together the powdered sugar, espresso powder, vanilla and milk. Use more espresso powder if you like a stronger coffee flavor. Adjust with milk and/or powdered sugar to achieve desired consistency. Drizzle glaze over completely cool bundt cake.
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Blackberry Cobbler

Ingredients

2 1/2 cups fresh or frozen (thawed and drained) blackberries (do not use blueberries)
1 cup sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
Cream, whipped cream or ice cream, if desired

Instructions

In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.

In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.

Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.

Expert Tips:

A basic cobbler dough, which is like a drop biscuit, should be mixed with a light hand so it will rise up through the berry mixture and have a light texture. Mix just until the dry ingredients are moistened.

Add 1/2 teaspoon of a warm baking spice—cinnamon, ginger, nutmeg, or cardamom—to the cobbler dry ingredients to add an aromatic edge. And a teaspoon of pure vanilla stirred into the berries will enhance their natural sweetness.

Summer berries can take a basic cobbler beyond an everyday dessert. Try adding raspberries to the blackberries for a different flavor combination.

Try mixing grated lemon or lime zest in with the fruit before baking for a fresh flavor twist.
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Lunch Lady Brownies

A cross between a brownie and cake, these are perfectly fudgy.
Yield: 24 brownies

Ingredients

for the brownies:

1 cup (2 sticks) unsalted butter
1/2 cup unsweetened cocoa powder
2 cups granulated sugar
4 eggs, room temperature
1 tablespoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt

for the chocolate icing:

1/4 cup butter, room temperature
1/4 cup milk
1/4 cup unsweetened cocoa powder
3 cups powdered sugar
small pinch of salt

Instructions

Preheat oven to 350F degrees.

Grease a 9×13 pan with either cooking spray or butter; set aside.

Melt butter in a medium sized pan over medium heat.

Add cocoa powder and sugar. Use a whisk until smooth. Whisk in eggs one at a time. Stir in vanilla extract. Lastly, stir in flour and salt just until combined.

Pour batter into a prepared baking pan.

Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean taking care not to over bake. Remove brownies from oven and let cool for 10 minutes. You want frost the brownies while they’re still warm.

To make the icing, beat all ingredients until smooth. Spread evenly over still warm brownies and then let cool completely before cutting into 4 squares.

Author’s notes: Apparently this recipe (or a variation close to) originated from a sweet lunch lady in Idaho over 50 years ago. It’s such a simple recipe- I literally use one pan – and the ingredients are basic and familiar.

You could easily add some espresso powder or mint extract if you want to jazz these up.
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High Altitude Chocolate Bundt Cake

A tried and true high altitude recipe for Chocolate Bundt Cake.

Ingredients

for the cake:

1 tablespoon butter for buttering the pan
1 1/4 cups strong coffee, just barely warm
3/4 cup cocoa powder
2 cups granulated sugar
1 cup flavorless oil such as grape seed, avocado, or vegetable
1 teaspoon kosher salt
2 teaspoons baking soda
3 large eggs
1 cup buttermilk
1/4 cup full fat, plain Greek yogurt
1 tablespoon vanilla extract
2 1/2 cups + 2 tablespoons all-purpose flour

for the frosting:

1/4 cup butter
1/4 cup milk
3 tablespoons cocoa powder
2 cups powdered sugar

Instructions

Preheat oven to 375F degrees.

Use the 1 tablespoon butter to thoroughly butter a 10-inch bundt cake pan, using your fingers to get in all the nuks and crannies. Use a tablespoon of cocoa powder or flour to coat the bundt pan- shaking it back and forth- to coat the pan; set aside.

Put the coffee and cocoa powder in a small bowl and stir until cocoa is dissolved.

In an electric mixer fitted with the wire whisk attachment, mix together the sugar, oil, salt, baking soda, and eggs on low speed about 30 seconds. Add the buttermilk, Greek yogurt, vanilla extract and mix for another 30 seconds. Add the flour and stir just until combined. Add the cocoa/coffee mixture mix on high speed until well incorporated, about 30 seconds.

Pour the batter into the prepared cake pan and bake for 60 minutes or until cake is done. You can test it by inserted a clean toothpick in the center. If the toothpick comes out clean, the cake is done. Remove from oven.

Let cake cool for 10-15 minutes in pan before removing it to cool on a cooling rack.

While cake cools, prepare frosting as you want to pour it over a slightly warm cake.

To make the frosting, melt butter, milk, and cocoa powder over medium heat. Stir frequently until chocolate is smooth. Remove from heat and whisk in powdered sugar until there are no more lumps. Pour frosting over barely warm bundt cake, taking care to cover the cake evenly. It’s cool if the frosting pools in the center of the bundt cake – easier to stick your finger in!

Allow the cake to cool completely before serving.

Author’s note: While it could totally handle some add-ins like mini chocolate chips, or chopped up peanut butter cups, or even some crushed up Oreos, I like it just the way it is. I’ve made it minus the icing- and served it just with a sprinkle of powdered sugar – but I like it best with the icing. The cake + the icing = the perfect combo.
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Dutch Oven Apple Crisp

Yield: 6 to 8 servings

Ingredients

Apple Mixture:

10 cups apples, peeled and sliced
1/4 cup lemon juice
1 tablespoon lemon zest
3/4 cup sugar
1/2 cup golden raisins

Topping Mixture:

1 1/2 sticks butter
1 1/4 cups all-purpose flour
1 1/2 cups light brown sugar
1 1/2 cups oats
2 tablespoons lemon zest
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
Vegetable oil or cooking spray

Directions

Combine all of the ingredients for the apple mixture in a bowl.

In another bowl, cut the butter into the flour and stir in the remaining topping ingredients.

Spray the interior of a camp Dutch oven with cooking spray or wipe with vegetable oil. Spread the apple mixture in the bottom of the camp Dutch oven. Top with the topping mixture.

Bake at 350 degrees F by placing 8 coals under the camp Dutch oven and 16 coals on top of the lid.

Continue cooking until the apples are cooked and the topping is brown.

Serve warm with ice cream or whipped cream.
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High Altitude Spice Cake

Ingredients

2 c all purpose flour
1/4 c cornstarch
1 c sugar (-1 tblspn)
1 tsp baking powder (-1/8 tsp)
3/4 tsp baking soda
1 tsp salt
1 tsp ground cloves
1 1/2 tsp cinnamon
3/4 c shortening, butter flavor
1 c buttermilk
3 eggs
1/4 tsp allspice, ground

Directions

Preheat oven to 350 degrees F. Grease and flour 2 9 inch round cake pans.

Sift together flour, cornstarch, sugar, baking powder, soda, salt, cloves, cinnamon and allspice into a large bowl. Add shortening, buttermilk and eggs, beat for 2 minutes on high. Pour batter into prepared pans.

Bake for 30-35 minutes or until done.

Frost with a cream cheese frosting.
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Easter Peek-a-Boo Pound Cake

High Altitude Pound Cake

Ingredients

2 2/3 cups all-purpose flour
1 3/4 cups granulated sugar
1 teaspoon baking powder
1 teaspoon salt
4 large eggs
3/4 cup milk
3/4 cup butter
10 drops lemon essential oil (optional)
1 1/2 teaspoons vanilla extract

Instructions

Preheat oven to 350F.

Sift together flour, sugar, baking powder, and salt.

Break eggs into another bowl.

Add butter and cream with beater.

Add milk to the eggs and butter; mix.

Beat together the butter and egg mixture with the flour mixture on medium speed for 3 minutes.

Add milk, lemon essential oil, and vanilla.

Beat batter on medium speed for 2 minutes.

Pour batter into 2 greased and floured 9-inch loaf pans.

Bake for 1 hour, or until a toothpick inserted in the center comes out clean.

Cool completely with cake upright in the pan.
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Assembling the Peek-a-Boo Cake

You will need

1 recipe of pound cake
cookie cutter of your choice that is not taller than your pan
food coloring of your choice

Directions

Mix up one recipe of pound cake batter. Do not bake at this point.

Divide batter in half and tint one half to your desired color, leaving the other half uncolored.

Pour colored batter into 1 9-inch loaf pan and bake according to recipe directions.

Cover the uncolored half and set aside until ready to use.

When colored cake is baked, allow to cool completely.

Slice cake into slices as wide as your cookie cutter.

Use your cookie cutter to cut a shape out of each slice.

 

Spoon a thin layer of uncolored cake batter onto the bottom of a greased and floured 9-inch loaf pan.

Carefully place cut-outs down the middle of the pan and place them as close together as possible.

Spoon remaining batter over the cut-outs. You may find you don’t need to use all the batter. (I found it easier to keep the shapes from tipping or breaking by using a piping bag to squeeze the batter around the shapes.)

Bake at 350F for another 60 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool 10 minutes in the pan, then remove and cool completely on a wire rack.
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