Author Archives: patty

Chocolate Harvest Cake

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Prep: 30 min Bake: 35 min Servings: 14 Looks like a Boston Cream Pie

INGREDIENTS

CAKE:

  • 1 cup buttermilk
  • 1 cup water
  • 2/3 cup canola or vegetable oil
  • 2 cups granulated white sugar
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder

PUMPKIN CREAM FILLING:

  • One 8-ounce package cream cheese, at room temperature
  • 1/3 cup unsweetened pumpkin puree
  • 1/4 cup granulated white sugar
  • 1/4 teaspoon ground cinnamon

GLAZE:

  • 1/2 cup whipping cream
  • 4 ounces semisweet chocolate, chopped

GARNISH:

  • seedless red grapes, whole blackberries or raspberries, toasted hazelnuts, shredded orange peel (as desired)

INSTRUCTIONS

  1. Preheat oven to 350°F. Grease and flour two 9-inch round baking pans; set aside.

PREPARE THE CAKE:

  1. In a large bowl combine the buttermilk, water, oil, sugar, eggs, baking soda, and salt. Whisk until well combined. Add the flour and cocoa powder; whisk vigorously until smooth. Divide the batter between the prepared pans.
  2. Bake for 30 to 35 minutes, or until the top springs back when lightly touched in the center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.

PREPARE THE FILLING:

  1. In a medium bowl, whisk together the cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread the filling over the top. Top with the second cake layer.

MAKE THE GLAZE:

  1. In a saucepan bring the whipping cream just to boiling over medium-high heat. Remove from heat. Add the chocolate (do not stir). Let stand 5 minutes. Then stir until smooth. Cool 15 minutes or until slightly thickened. Pour over the top of the cake, allowing the glaze to drip down the sides. Chill until set, about 30 minutes. Top with desired toppers.

Serious Vanilla Ice Cream via AB

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Ingredients

2 cups half-and-half

1 cup whipping cream

1 cup minus 2 tablespoons sugar

2 tablespoons peach preserves (not jelly)

1 vanilla bean, split and scraped

Directions:

  1. Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.
  2. Freeze mixture in ice cream freezer according to unit’s instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
  3. NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.

Magical Cream Cheese Frosting

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NOT NEARLY ENOUGH!!!! TRIPLE THIS RECIPE

prep 25 min cook 10 min chill time 2hr yield 3c (24 cupcakes, 1 6” triple cake 1 8” cake)

Ingredients

Instructions

  1. Place the sugar, flour, cornstarch and salt in a small pot and whisk to combine.
  2. Gradually whisk in the milk, ensuring there are no lumps.
  3. Place over medium-low heat and cook, stirring often, until thickened.
  4. Pass the mixture through a fine mesh strainer, and into a heat-safe container.
  5. Refrigerate for 2 hours.
  6. Place the cooled mixture in a large mixing bowl, along with the lemon juice and vanilla, and whip on medium-high speed.
  7. Whip in the cream cheese, a tablespoon at a time, allowing each addition to fully incorporate before adding the next. 
  8. Whip in the butter, a tablespoon at a time, allowing each addition to fully incorporate before adding the next.
  9. Turn the mixer up to high speed, and continue to whip until very fluffy.