cake · chocolate

>German Chocolate Cake

Two things I missed at camp was 1.baking 2.desserts. Camp food is not good it was bearable but not good. It’s OK though because I wasn’t there for the food. But the dessert if they offered it was horrific. One night we had pears cut up in a little cup with flavorless yogurt it tasted like it had been sitting out for awhile. I don’t blame them there was 600 kids but still it was something I missed. So when I got home I made German Chocolate Cake I knew it would fulfill my need for sweetness,creaminess,indulgence, it did the trick to say the least.
For cake layers
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup whole milk
6 tablespoons unsalted butter, melted
1 large egg
1 large egg yolk
3/4 teaspoon vanilla
1/8 teaspoon almond extract
3/4 cup boiling-hot water
For filling
7 ounces sweetened flaked coconut
4 ounces coarsely chopped pecans (1 cup)
14-ounces can sweetened condensed milk
1 tablespoon vanilla
For glaze
2 1/2 sticks unsalted butter
10 ounces fine-quality semisweet chocolate
3 tablespoons light corn syrup
equipment: 3 (9-inch) round cake pans
Preparation Make cake layers:
Preheat oven to 350°F and oil cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.
Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.

Make filling:
Reduce oven temperature to 325°F.
Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.
Increase oven temperature to 425°F.
Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath.
Stir in coconut, pecans, and vanilla and keep warm, covered with foil.
Make glaze while milk is baking:
Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.
Assemble cake:
Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.
Chill cake until firm, about 1 hour. Transfer cake to a plate.

bite-size · cupcakes

>Mini Matcha Cupcakes

Yes I have joined the craze for Matcha baked goods. I couldn’t help myself and with all my mini liners I couldnt resist, so I made minis but you could make them regular size. These are really tasty. I’m leaving for high school camp with my church tomorrow morning at 5 am so I won’t be on for a week. It will be somewhere in LA so I’m excited but I decided I needed to leave something fresh on my page before I leave. So there you go enjoy.

Makes 24 cupcakes
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon matcha
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
1 tablespoon green food coloring(optional)
1 teaspoon vanilla extract
Whipped cream frosting
8 oz heavy whipping cream
sugar (however much you want)
1 teaspoon of matcha
To make cupcakes: Preheat the oven to 350° F. Line 2 (12-cup) muffin pans with cupcake papers or mini ones like I did.
In a medium mixing bowl, sift together the flour, sugar, baking soda,salt, and matcha. In a different bowl mix together the oil, buttermilk, eggs, food coloring, and vanilla. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Then fill cups 3/4 of the way full and put in the oven for 20 minutes,test with tooth pick,then let cool.
Put the cream, mathca and sugar in a mixing bowl whip until stiff peak forms. Put in a bag with tip of choice and decorated cupcakes.


>Lemon Ricotta Cookies


These cookies are summer. There cakey and light with a great lemon taste.
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Preheat the oven to 375 degrees F.

In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Summer school has been taking over my life but I have been baking just not posting. Here’s some cool ice cubes we made for fourth of July.

We used red and blue Gatorade to make the ice cubes it was very festive.Here are just some plain ole sugar cookies decorated in red white and blue.

Hope you all had a good fourth.