Monthly Archives: October 2007

Brown sugar and chocolate chip pound cake with maple-espresso glaze

Brown sugar and chocolate chip pound cake
Originally uploaded by jenianddean.

I was so excited when I found this recipe in this month’s Bon Appetit. I had been look for a fall-ish dessert recipe to take to the mountains for the weekend and as soon as I saw the maple-espresso glaze I knew I had found it.

The cake was moist and dense and glaze was just sweet enough to not over power the chocolate chips in the cake. The recipe is not at all complicated. If you have a dinner party or an office party, this is a great cake to take.

The only change I made to the recipe was I used pure maple syrup in the cake instead of maple extract.

Brown sugar and chocolate chip pound cake with maple-espresso glaze
Bon Appétit | October 2007

Makes 12 servings

Nonstick vegetable oil spray
1 12-ounce package semi-sweet chocolate chips
3 cups all purpose flour, divided
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
2 1/2 teaspoons vanilla extract
1 teaspoon maple extract
4 large eggs
1 cup buttermilk
1 cup powdered sugar
2 tablespoons pure maple syrup
2 tablespoons (or more) whipping cream
1 1/2 teaspoons instant espresso powder

For cake:
Preheat oven to 325°F.

Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dustpan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.

Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan,about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.

Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise,they may sink to the bottom).

For glaze:
Combine powdered sugar,maple syrup, 2 tablespoons cream,and espresso powder in medium bowl.Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.


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Filed under Bon Appetit, Cake, Chocolate, Desserts, Pound Cake

Red Velvet Cupcakes

red velvet cupcakes
Originally uploaded by jenianddean.

Sorry it’s been so long since I updated this blog. No excuses.

I love red velvet cake, but I have never made one myself. I remember seeing Paula Deen making one quite sometime ago, and of course you all know I love her recipes so I thought what the heck. I ended up making the recipe into cupcakes because I served these at Dean’s office staff party that we had back in September. They were a hit! Instead of using the marshmallow – cream cheese frosting that is with this recipe, I just used a basic cream cheese frosting*. I also did not top them with pecans because I thought they looked perfect with toasted coconut.

The recipe made around 30-34 cupcakes. The bake time was about 20-24 minutes, but I would start checking them around 18 minutes. Also red food coloring is very potent.
Be very careful when working with it – wear your apron to protect your clothing, and if you don’t want red fingers, wear gloves.

Grandmother Paul’s Red Velvet Cake
Recipe courtesy Paula Deen

2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners’ sugar
1 cup shredded coconut
1 cup chopped pecans

Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

Basic Cream Cheese Frosting
1 stick butter, softened
2 (8 oz) packages cream cheese, softened
1 box confectioner’s sugar
1 tsp vanilla

Blend cream cheese and butter together in a mixing bowl. Add sugar and blend. Add vanilla and blend.

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Filed under Cake, Chocolate, Coconut, Desserts, Frosting/Icing, Paula Deen, Tips