Blackberry-Lime Cream Cheese Coffee Cake

Ingredients
1½ cups all purpose flour (188g) plus ¼ cup (31g) extra, for pan
½ teaspoon salt
2½ teaspoons baking powder
¾ cup packed brown sugar
2 tablespoons lime zest
⅓ cup butter, melted (75g)
1 egg
½ cup milk
1 teaspoon vanilla
1 pint blackberries (roughly 2½ cups)
Cream Cheese Layer
1 block 8oz cream cheese, at room temperature
1 egg
2 tablespoons sugar
Crumble Topping
½ cup flour
½ cup brown sugar
½ teaspoon cinnamon
¼ cup butter

Instructions
Pre-heat oven to 375°F.
Spray a 9-inch round springform pan, then add ¼ cup all purpose flour. Pat the pan to coat with flour. Discard excess flour and set pan aside.
In a large bowl, combine the flour, salt, baking powder, brown sugar and lime zest.
In a microwave-safe dish, melt the butter. Allow to cool 3-5 minutes, then mix in the egg, milk and vanilla. Mix the wet ingredients into the dry ingredients, until completely combined.
Gently fold in the blackberries.
Scrape the batter into the prepared cake pan.
Prepare the Cream Cheese Layer:
In a medium bowl, beat the cream cheese until smooth. Add the egg and sugar, and mix until completely incorporated. Spread the cream cheese layer evenly over the coffee cake.
Prepare the Crumble Topping:
In a medium bowl, mix together the flour, brown sugar and cinnamon.
Cut the butter in using a fork or a pastry tool, until crumbly.
Sprinkle the topping evenly over the cake.
Bake the cake for 35-45 minutes, until a toothpick comes out cleanly. 40 minutes was perfect in my oven.
Allow to cool 15-20 minutes before removing cake from the pan and serving.

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Notes
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Chocolate Birthday Cake

This cake is the perfect balance between being fudgy, but also light and moist at the same time, if that makes any sense at all. And the frosting is super light and fluffy. I gave the frosting a double dose of chocolate with both cocoa powder and melted semi-sweet chocolate. You can substitute melted dark chocolate if you like.

Ingredients
For the cake:
2 cups (250g) all-purpose flour, plus more for dusting the pans
¾ cup (65g) unsweetened cocoa powder, sifted
1 tablespoon instant espresso powder
¾ teaspoon baking soda
¾ teaspoon salt
1 ¾ cup milk (2% or whole is best)
1 tablespoon vanilla extract
18 tbsp. unsalted butter, softened but still cool (plus more for greasing the pans)
2 cups (370g) sugar
3 large eggs, at room temperature
For the frosting:
6 ounces (170g) good-quality semi-sweet chocolate, chopped (I used Ghirardelli semi-sweet chocolate chips)
2 cups (4 sticks) unsalted butter, at room temperature
2 tablespoons milk
2 teaspoons vanilla extract
pinch of salt
3 cups (360g) powdered sugar
½ cup (42g) unsweetened cocoa powder

Directions
Make the cake:
Preheat oven to 350 degrees F with rack in the middle position. Generously butter three 8-inch round cake pans. (I only have 2 pans so I bake 2 layers first and then bake the 3rd layer.) Cut out rounds of parchment paper to fit the bottoms of the pans, place parchment rounds in the pans. Butter the parchment and then dust pans with flour, tapping out the excess.
In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, and salt.
Place the milk and vanilla in a liquid measuring cup.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and shiny, about 30 seconds. With the mixer running, slowly add the sugar and beat until the mixture is pale, light, and fluffy, 3 to 5 minutes. Add the eggs 1 at a time, beating for 1 minute after each addition.
With the mixer on low speed, add about a third of the flour mixture, followed by a third of the milk mixture. Mix until barely incorporated and repeat with remaining flour and milk mixtures. Scrape the sides of the bowl and beat on low speed for 15 seconds more.
Divide the batter evenly between the three cake pans, spreading it out into even layers. Bake cakes until a tester comes out clean or with just a few crumbs attached, 23-26 minutes. Let cakes cool in pans on wire racks for 10 minutes.
Run a knife around the edge of each cake and invert pans onto racks; peel off parchment liners. Reinvert the cakes onto additional cooling racks. Cool cakes completely before frosting.
Make the frosting:
In a small bowl, melt the chopped chocolate in the microwave. (Heat 1 minute on high power, stir, and then heat in 15 second intervals, stirring in between, until melted.) Set aside to cool slightly.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until pale and fluffy, about 6 minutes.
Mix in the melted chocolate, milk, vanilla, and salt and beat until well combined.
With the mixer on low speed, gradually beat in the powdered sugar and cocoa powder and then continue to mix on medium speed until frosting is light and fluffy, about 4 minutes.
Assemble and frost the cake:
Place one of the cake rounds on a cake stand or plate. Spread a layer of frosting on top with a small offset spatula. Carefully place a second cake layer on top. Spread a layer of frosting on top and spread evenly. Set the third cake layer on top. Place a generous sccoop of frosting on top, spreading evenly with a small offset spatula and working your way down the sides until you have an even layer of frosting over the entire cake.
Cake can be stored at room temperature for a few hours; cover and store leftover cake in the refrigerator. Let cake come to room temperature before serving.




Notes
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Almond Butter Oat Chocolate Chip Blondies

If you make these Almond Butter Oat Chocolate Chip Blondies with gluten-free oats and chocolate chips, these dessert bars are gluten free as well. I’ve used a combination of oat flour and old-fashioned oats in these bars, along with plenty of almond butter. You can make your own oat flour in your blender or food processor, and I’ve included a note about that below the recipe.

Ingredients

• 1 cup almond butter
• ¼ cup (4 tablespoons) unsalted butter, melted
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• ½ cup oat flour*
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup old-fashioned oats
• ¾ cup chocolate chips

Directions
Preheat oven to 350 degrees F. Line an 8x8- or 9x9-inch square pan (I used a 9x9-inch metal pan) with parchment; lightly spray the parchment with cooking spray.
Using an electric mixer, beat the almond butter, melted butter and brown sugar until well combined. Add eggs and vanilla and beat until combined.
With the mixer on low speed, mix in the oat flour, baking soda, and salt.
Stir in the oats and chocolate chips.
Spread the batter evenly in the prepared pan with a rubber spatula. Bake in the preheated oven for 15 minutes. After 15 minutes, check blondies for doneness. If they are browning too much cover them with foil. Bake about 5 minutes more, until a tester inserted in the center comes out nearly clean. Let cool completely before cutting into bars.

Notes
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Chocolate Mousse Cheesecake

Over 100 of the very first recipes on Rock Recipes, with the enormous help of Spouse, were made, written and photographed from that wheelchair. One of the visual memories I carry from that time is of the kitchen door frame. My wheelchair just barely fit through that door and over the months, I gradually wore all the paint off the door frame from so many trips back and forth to the kitchen. I must have tried Lynn’s patience to the limit. I’m demanding enough at the best of times, so having me immobilized was no treat, to be sure!



Ingredients

• For the Cookie Crumb Crust
• 1 ½ cups Oreo Cookie Crumbs
• ⅓ cup melted butter
• 3 tbsp sugar
• For the Chocolate Mousse Cheesecake batter
• 1 ½ pounds cream cheese (three 8 oz blocks/3 cups)
• 3 squares unsweetened baking chocolate, melted ( In a pinch you can substitute ⅔ cup cocoa)
• 1 ¼ cups sugar
• 3 eggs
• 2 tsp vanilla extract
• 1 cup whipping cream
• 2 tbsp powdered sugar
• For the Ganache Glaze
• ¼ cup whipping cream
• ¾ cup semi sweet or dark chocolate chips

Instructions
For the Cookie Crumb Crust
Line the bottom of a 9 or 10 inch spring form pan with parchment paper. You can grease the bottom of the pan but using parchment paper is the best way to easily release a cheesecake from the bottom of the pan. I just lay a sheet over the bottom of the pan before clicking the side portion of the pan into place and then trim the excess paper.
Mix the crumbs sugar and melted butter well and press the crumbs into a 9 inch spring form pan that has the bottom lined with parchment paper. No need to grease or line the sides. set aside while you make the cheesecake batter.
For the Chocolate Mousse Cheesecake batter
Cream together well, the cream cheese, melted chocolate (or cocoa) and sugar.
Add the eggs, one at a time, beating well after each addition.
Beat in the 2 tsp vanilla extract.
In a separate bowl, whip the whipping cream and powdered sugar to soft peaks and then fold gently into the cheesecake batter.
Pour into prepared springform pan. Bake in a water bath (bain marie) at 300 degrees F for about an hour or until the surface of the cake no longer looks glossy. (60-75 minutes)
Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake. Cool completely in the pan. Top with chocolate ganache glaze.
For the Ganache Glaze
In a small saucepan, scald but do not boil ¼ cup whipping cream
Then melt in the chocolate chips on low heat:
Pour over cooled cake and garnish with fresh berries if you like.

Notes
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Lemon Glazed Pound Cake

Sometimes the simple things are the best and for us lemon lovers, this beautiful uncomplicated buttery lemon pound cake covered in sweet, tart lemon glaze epitomizes that very idea. A quiet cup of tea with a thick slice of this gorgeous cake makes a great afternoon break. To find a slice of this in a brown bag lunch or school lunchbox would be sure to make anyone’s day. Save the end slice with the most glaze for me though.

Makes 2 loaves.
Cream together
1 ½ cups butter
2 cups sugar
Add, one at a time, beating well after each addition until light and fluffy:
3 eggs
Add
2 tsp vanilla extract
2 tsp lemon extract
Sift together
1 1/2 cups all purpose flour
1 1/2 cups cake flour
4 tsp baking powder
Fold dry ingredients into the creamed mixture alternately with
1 cup warm milk
beginning and ending with the dry ingredients.
Fold in
zest of 3 lemons, finely grated and chopped
Bake in 2 greased and floured loaf pans lined with parchment paper. Bake at 325 degrees F for about 45 minutes or until a wooden toothpick inserted in the center comes out clean. Let rest for 10 minutes before cooling completely on a wire rack. Cover with lemon glaze.

Notes
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Almond Spice Cookie Tarts

We featured a summer fruit version of these cookie tarts a couple of months ago and I wondered about making a fall version too that might be good for the holidays. With Thanksgiving on the horizon here in Canada I thought maybe individual spiced nut tarts would be a good idea for dessert and these turned out spectacularly. Choose your own level of spices or switch them up to suit your own taste; a pinch of cloves or a little powdered ginger would also be good choices and a little chopped orange zest could add another flavor dimension. These are terrific served cold but try them warm with a scoop of ice cream for a really heavenly dessert.
Makes about a dozen large tarts.
Cookie Dough Crust
Sift together:2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Cream together until light and fluffy:
1 cup butter
2/3 cup sugar
Add and beat well:2 large egg yolks
1 tablespoon milk
2 teaspoon pure vanilla extract
Fold in the dry ingredients until crumbly, then press the dough into a ball , wrap in plastic wrap and chill in the fridge for a half hour. Press the cookie dough into 3 or 4 inch tart pans about a 1/4 inch thick on the bottom and sides. Greased muffin pans will also work but you will have to decrease the baking time.
Filling:
2 cups finely chopped almonds
1 cup brown sugar
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp freshly grated nutmeg
2 tsp vanilla extract
2 beaten eggs

Notes
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Sticky Toffee Apple Cake

Ingredients

• For the Toffee Apple
• ¼ cup butter
• ½ cup brown sugar
• 1 tsp vanilla extract
• 3 tbsp corn syrup
• 3 large diced apples
• For the cake batter
• ½ cup butter
• 1¼ cup firmly packed brown sugar
• 4 tsp vanilla extract
• ⅓ cup dark corn syrup (or golden syrup)
• 3 large eggs
• 2 cups apple sauce
• 2½ cups all purpose flour
• 3 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp fresh nutmeg
• ¼ tsp ground cloves

Instructions
To prepare the toffee apples
Grease tube pan or large bundt pan well. Preheat the oven to 350 degree oven.
Begin by making a brown sugar caramel for the bottom of the tube pan.
In a small saucepan melt the butter and add the brown sugar and corn syrup.
Bring to a boil and let simmer for only a minute or two over medium low heat. Remove from heat and stir in the diced apples.
Pour this mixture evenly over the bottom of the greased pan.
To prepare the cake batter
Cream together the butter, brown sugar, and vanilla extract well.
Add the corn syrup and again beat well.
Beat in the eggs, one at a time, beating well after each addition.
Blend in the apple sauce.
Sift together the flour, baking powder, cinnamon, nutmeg and cloves.
Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
Pour into the prepared pan and bake for 45 -55 minutes or until a toothpick inserted in the center comes out clean. Let the cake rest in the pans for 10 -15 minutes before inverting the cake onto a serving plate.
Note: Depending on the size of your bundt pan and the size of the apples in the recipe, you may have a little extra batter which can be baked in a couple of muffin tins if necessary. Don’t fill a bundt pan more than an inch from the top of the pan. Most regular tube pans should be large enough for this cake.

Notes
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Chocolate Grand Marnier Sour Cream Coffee Cake

Ingredients

• 1¾ cups flour
• 1½ tsp baking powder
• 1 cup butter
• 1 cup sugar
• 1 tsp vanilla extract
• 3 eggs
• 2 tsp vanilla
• 1 cup sour cream
• zest of ½ an orange, finely minced
• ¼ cup cocoa
• 2 tbsp milk
• 3 ounces Grand Marnier liqueur or other orange liqueur
• For the truffle glaze
• 1 cup dark chocolate chips (I used 50% cocoa chips)
• 1 tbsp butter
• 3 tbsp whipping cream
• /2 cup roughly chopped toasted hazelnuts for garnish (optional)

Instructions
Preheat oven to 350 degrees F. Grease and flour a 2 inch deep 9 inch baking pan; A spring form pan also works well.
Sift together the flour and baking powder and set aside.Cream together the butter and sugar well. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla and sour cream.
Fold in the dry ingredients and divide the batter in half. To one half fold in the orange zest and to the other half fold in the cocoa and milk.
Drop the batter by large spoonfuls randomly into the prepared pan, alternating between the chocolate and orange batters. Swirl slightly with the handle of a wooden spoon if you like for a more marbled effect.
Bake for 40-45 minutes or until a wooden toothpick inserted in the center comes out clean.
Let the cake rest in the pan for about 15 minutes before poking the entire surface of the cake with a wooden skewer. Pour or brush on the Grand Mariner liqueur.
Remove cake, right side up to a wire rack to cool completely.When cool, top with truffle glaze.
For the truffle glaze melt together the chocolate chips, butter and whipping cream in a double boiler.
When melted you can whisk in a small splash of Grand Marnier if you like. Spread over cooled cake and top with toasted chopped hazelnuts.

Notes
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Orange Creamsicle Pie

Ever need to make a dessert ahead of time? This is an ideal recipe for that purpose. It is creamy smooth straight out of the freezer with plenty of orange citrus flavor punch that reminds me of one of my favorite ice cream treats as a child. A great idea would be to make two of these at a time; one to enjoy now and one to have on hand as a last minute dessert rescue for unexpected dinner guests.

Mix together
2 cups cookie crumbs ( graham crumbs, vanilla wafer crumbs or digestive biscuit crumbs all will work well)
1/2 cup melted butter
2 tbsp sugar
Press into the bottom and sides of a 9 or 10 inch pie plate. Bake for 10 minutes at 350 degrees F. Set aside to cool.
Whip to soft peaks
1/2 cup whipping cream
1 rounded tsp icing sugar
1 tsp vanilla extract
Set aside.
In the bowl of a stand mixer with the whisk attachment in place, add
5 extra large egg yolks
1/4 cup sugar
Whisk at high speed until light, foamy and pale yellow in color, about 5 minute.
Slowly whisk in
One 10 ounce can of sweetened condensed milk
1/2 cup frozen orange juice concentrate, thawed
zest of 1 large or 2 small oranges, very finely minced

Gently fold in the previously whipped cream. Pour into the prepared pie crust. Freeze overnight. Garnish with whipped cream and orange slices before serving.



Notes
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Raspberry Chocolate Paris-Brest a.k.a. Cream Puff Wheels

Based upon the very famous French pastry, created in 1891 to commemorate the Paris–Brest–Paris bicycle race, this version uses chocolate and raspberry in perfect harmony when combined with the light cream puff wheel. They look very impressive on a dessert display and are sure to be the first things snapped up at any morning coffee event. Choux pastry dough is the base for these pastries and really is not difficult to master at all and once you do the rest of this impressive dessert is just basically whipping cream and melting chocolate. Put this one on your to-try list for sure.



Ingredients

• For the Choux Pastry
• 1 cup water
• ½ cup butter
• 1 cup all purpose flour
• ¼ tsp salt
• 4 large or extra large eggs
• For the Raspberry Whipped Cream
• 1 cup fresh or frozen raspberries (approximately)
• 2 cups whipping cream
• 4 tbsp icing sugar (powdered sugar)
• 1 tsp vanilla extract
• For the Chocolate Ganache
• 1 cup chocolate chips
• ⅓ cup whipping cream

Instructions
To prepare the Choux Pastry
For the cream puff pastry, add the water and butter to a saucepan and bring to a boil. Reduce to medium flame and add the flour and salt, all at once
Cook this mixture stirring constantly for an additional 3 minutes. Allow this mixture to cool slightly for about 10 minutes before adding the eggs, one at a time. Beat well after adding each egg until batter is smooth. Cover and chill for 20 minutes in the refrigerator.
Preheat oven to 400 degrees F.
Pipe circle shapes about 3 inches wide long onto a parchment paper lined baking sheet. The opening of the piping bag or Ziploc bag with the corner snipped off, should be about a half inch wide or slightly bigger.
Bake at 400 degrees F for 15 minutes, then reduce the heat to 375 degrees and bake for an additional 10 - 15 minutes until the puffs are golden brown and do not collapse when removed from the oven. These should be uniformly golden all over with no pale sides and sound hollow when tapped. Cool completely on a wire rack.
To make the Raspberry Whipped Cream
Puree the raspberries in a food processor or blender then press them through a sieve to remove the seeds.
Whip the cream, icing sugar and vanilla to firm peaks.
Fold the raspberry puree into the whipped cream a couple of tablespoons at a time. Only use enough to flavor the cream without it becoming too soft.
Split the pastry wheels in half with a sharp knife, then pipe in some of the raspberry whipped cream. Replace the tops. Top with chocolate ganache.
To make the Chocolate Ganache
Gently melt together the chocolate chips and whipping cream over low heat or in a double boiler.
Spread on top of pastry wheels.

Notes
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Shortcut Summer Peach Strudel

A quick and easy summer dessert can take only minutes to prepare with some store-bought puff pastry on hand. Perfect for when summer fruits are at their best and time is in short supply. What a fantastic take along to a sunny day cookout or picnic too.
1 lb frozen puff pastry, thawed

On a piece of parchment paper, roll the pastry out to about 12x 12 inches. Place the parchment on a cookie sheet and chill in the fridge while you prepare the fruit filling.

Mix together:1/2 cup sugar
1/2 tsp cinnamon
1/4tsp freshly grated nutmeg
1 tbsp corn starch

Toss together with:6-8 fresh peaches, thickly sliced

Place the fruit in the center 6 inches of the pastry, leaving about 1 inch at both ends. Bring both sides of the pastry up over the fruit to meet in the middle. Pinch the seems together well and fold over a half inch to seal. Do the same for the two ends of the pastry as well. Using the parchment paper to help, gently roll the prepared strudel onto a parchment paper lined cookie sheet so that the seam is on the bottom. Chill the strudel well for about 20 minutes in the fridge. Meanwhile, preheat the oven to 425 degrees F.
Just before you put the strudel into the oven, cut diagonal lines in the top of the pastry. Brush the surface of the pastry with an egg wash made by whisking together:
1 egg
2 tbsp water

You will not need to use all the egg wash. Sprinkle the top of the pastry with coarse sugar. I use
turbinado sugar

Pop the strudel into the hot oven and bake for 20 minutes. Reduce the heat to 375 degrees F and continue to bake for an additional 10 minutes or so or until the pastry is dark golden brown and the filling is beginning to bubble. Serve warm with some good vanilla ice cream.

Notes
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Roasted Strawberry Jam Fool

A dessert “fool” is simplicity itself. It harkens back to a time when fresh summer fruits and farm fresh cream may have been among the few simple ingredients on hand to create something delicious. We have featured a few versions in different desserts like our Blueberry Fool Cake or our Strawberry Fool Pavlova Cake. It also makes a terrific easy dessert when served on top of a slice of pound cake with a sprinkle of fresh berries. Sprinkle the pound cake with sweet sherry or a berry liqueur and you have an instant summer fruit trifle that you can prepare individually right on the serving plates.

The intensified fruit flavor in our Roasted Strawberry Jam makes it an ideal jam to mix with the whipped cream and is probably the best version of a “fool” that I’ve ever tried. Sampling this dessert makes me think of using the jam in a strawberry swirl ice cream for as another delicious summer dessert. Stay tuned.

This dessert has two components which come together at the end, Roasted Strawberry Jam and Vanilla Whipped Cream. Serves 4-.Roasted Strawberry Jam
2 pounds very ripe strawberries, washed and quartered
1 cup white sugar
2 tsp vanilla extract

Toss the strawberries together in a glass baking dish. Roast in the oven at 350 degrees F stirring occasionally until the jam reduces and the juice almost completely boils off. Watch it closely toward the end of the cooking time because the sugars will be very concentrated and will more easily burn. Cool completely.

Vanilla Whipped Cream
2 cups whipping cream
1/4 cup icing sugar (powdered sugar)
2 tsp vanilla extract

Notes
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Strawberry Custard Angel Food Shortcake

Ingredients

• For the Vanilla Custard
• 1½ cups whole milk
• 1 vanilla bean, split lengthwise and with the seeds scraped out
• 3 tbsp all purpose flour
• ⅓ cup sugar
• pinch of salt
• 2 slightly beaten extra large egg yolks
• 2 tbsp butter
• 2 tsp vanilla extract (if you did not use a vanilla bean earlier)
• For the Angel Food Cake
• ⅔ cups icing sugar (powdered sugar)
• ⅓ cup all purpose flour
• ⅓ cup cake flour
• 6 egg whites
• small pinch salt
• 2 tsp vanilla extract
• ¾ tsp cream of tartar
• ½ cup sugar
• For the Vanilla Whipped Cream
• 1 cup whipping cream
• 1 tsp vanilla extract
• 3 tbsp icing sugar (powdered sugar)
• To construct the cake
• 1 pound fresh strawberries, sliced

Instructions
To prepare the Vanilla Custard
Scald the milk and vanilla seeds in the microwave or on the stove top to just below boiling point. You can leave the pod in the milk while it is scalding to extract extra flavor and remove it before adding the milk to the flour mixture. Microwave works best as there is no chance of burning the milk.
NOTE: You can use a good quality pure vanilla extract instead of the vanilla bean but you must add it at the end of the recipe along with the butter.
While the milk is scaling, in a saucepan combine the flour, sugar and salt.
Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly. As you notice the filling beginning to thicken, the rest of the scalded milk continuing to stir constantly until it begins to thicken again.
At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks, whisking constantly.
Pour the egg mixture immediately back into the pot, continuing to constantly stir.
Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.
Remove from heat and stir in the butter (and vanilla if you are using extract).
Pour into a bowl and lay a sheet of plastic wrap over the surface to prevent a skin from forming on the surface. Chill completely before using on the cake.
To prepare the Angel Food Cake
Preheat oven to 350 degrees F. Line the bottom of a 9 or 10 inch spring form pan with parchment paper but do not grease the sides or bottom.
Sift together the icing sugar, flour and cake flour twice.
Beat together the egg whites, salt, vanilla extract and cream of tartar to soft peaks.
Gradually add the sugar, a couple of tablespoons at a time, as you continue to beat the egg white mixture.
Turn off the mixer and sift the dry ingredients over the beaten egg whites in four equal portions, folding very gently after each addition. A light touch is what is important here. Fold as gently as possible and only until the dry ingredients are just incorporated.
Transfer the batter to the prepared pan.
Bake at 350 degrees for about 25 minutes or until the cake springs back to the touch at the center.
Angel-food cake needs to be cooled in the pan upside down, so invert the pan onto a wire rack until completely cool. This step is important so that the cake does not fall after baking.
When completely cooled, run a sharp knife around the outer edge, release the pan lock and gently shake the cake out of the pan onto a serving plate. Remove the parchment paper.
To prepare the Vanilla Whipped Cream
Combine the whipping cream, vanilla extract and icing sugar and beat to firm peaks.
To construct the cake
You can use the strawberries just as they are or sprinkle with 3-4 tbsp sugar and toss well. Let sit for a half hour to an hour, tossing occasionally to extract some of the juice from the berries which then forms a syrup to pour over the cake or over the strawberries on top of the cake, as pictured.To construct the cake, spread the custard evenly over the angel food cake to about an inch from the edge. Top with the strawberries and whipped cream. Chill before serving.

Notes
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Billot Log Cake a.k.a. Raspberry Buttercream Log

Sponge Cake
Line the bottom of a 12 x 18 inch jelly roll pan or ridged cookie sheet with parchment paper cut to it’s exact size. Do not grease the pan. Preheat oven to 300 degrees F.

Sift together and set aside:
1 cup flour
1 tsp baking powder
For the meringue base of the batter you will need:
6 eggs separated, room temperature
1/4 tsp cream of tarter
1 cup sugar, separated in 2 portions of 1/2 cup
1 1/2tsp vanilla extract

Beat egg whites and cream of tarter until foamy. Add 1/2 cup sugar gradually until egg whites are stiff.

Beat egg yolks and 1/2 cup sugar until foamy and thickened.

Fold beaten egg yolks into the beaten egg whites along with the vanilla for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.

Spread the batter evenly into the prepared pan and bake for 25 minutes until the center springs back when touched.

Cool in the pan for about 15 minutes. Run a sharp knife around the edge of the pan to release the cake. Cover the top of the cake wit h another sheet of parchment paper and invert onto the counter top. Beginning at the shortest side, loosely roll the cake up, letting it rest with the edge seam on the bottom. Let it cool completely. This technique will allow the cake to be more easily rolled later without cracking when the filling is added.

Vanilla Buttercream Frosting
In the bowl of an electric mixer blend together until the butter is well incorporated:
6 cups icing sugar (powdered sugar)
1 1/2 cups butter

Add:
Approximately 3-4 tbsp milk
2 tsp vanilla extract

Add the milk a little at a time until the frosting is light, fluffy and smooth. I like to beat the frosting for an additional 5 minutes once I get the consistency correct in order to beat in more air and make it lighter and creamier.

To construct the cake:

Unroll the sponge cake and remove the top parchment paper. Spread the frosting evenly over the cake. Sprinkle the surface of the frosting evenly with:
1 1/2 cups fresh raspberries

Starting at a short side of the cake, begin to roll the cake up, removing the bottom parchment paper as you go. The parchment paper is a great help in rolling the cake.

Let the cake rest on a serving plate with the seam side down. Mix together:
3/4 cup raspberry jam or jelly
2 tbsp water

Heat the jelly and water in the microwave or in a small pot on the stove until it is smooth and evenly blended. Brush the heated jelly all over the surface of the cake roll. Finally sprinkle the entire surface of the cake roll with
3/4 cup sweetened dried coconut

Chill the cake in the refrigerator for a couple of hours before serving. I like to make this cake the day before to give time for the raspberries to meld with the sugar in the frosting making it even better.

Notes
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Nutella Swirl Brownies

My kitchen does not always close because I have an early night. Olivia’s friend Nora was sleeping over last night and they decided to make late night Nutella brownies. I was watching TV in bed when Olivia brought two of these, warm from the oven for Spouse and I to sample in bed. How’s that for service?

Strawberry Compote Topping
2 cups fresh or frozen strawberries
1/2 cup sugar
Combine in a saucepan and bring to a very gentle boil. Thicken with
1 1/2 tbsp corn starch dissolved in
¼ cup cold water
which is added to the strawberries while stirring gently. Boil gently for 1 additional minute, stirring constantly. Cool completely for several hours in the fridge.
Cookie Crumb Crust
In a small bowl, combine:
1 1/3 cups chocolate cookie crumbs
3 tbsp sugar
1/3 cup melted butter
Press into the bottom of a lightly greased or parchment lined 9 inch spring form pan. (Grease bottom only!) Parchment paper is ideal here because it makes it very easy to release the cheesecake from the bottom of the pan.

Cheesecake

Cream together:
3 eight ounce packages ounces cream cheese
1 cup sugar
Add, one at a time
3 eggs
beating well after each addition. Add:
3 tsp vanilla extract
Finally blend in:
1 cup whipping cream
Pour over the prepared base and bake in a bain marie at 300 degrees F for 60-70 minutes. (Learn about using a simple bain marie by clicking here.) The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.


Rum Truffle Ganache
The rum truffle ganache is used to cover the cheesecake and to dip the strawberries.
2 cups dark chocolate chips (or semisweet)
1/2 cup whipping cream
3 tbsp dark rum, optional (or 1 tsp rum extract)

Melt together, just until smooth in a double boiler. Do not over heat. Just as it is melted remove from the heat. Dip in:
10 -12 large strawberries

Place the dipped strawberries on a piece of parchment paper or wax paper and chill until ready to garnish. Pour the remaining ganache over the chilled cheesecake and spread very quickly and evenly over the top and sides with a flat spatula. Return the cheesecake to the fridge to chill again.

Vanilla Whipped Cream

2 cups whipping cream
3 rounded tbsp icing sugar (ie powdered sugar, confectioners sugar)
1 tsp vanilla extract

Combine and whip until stiff mounds form. Using a piping bag (or a large Ziploc bag with the corner snipped off) pipe mounds of the vanilla whipped cream all around the border of the cheesecake, to form a sort of well for the strawberry topping. Spoon the Strawberry Compote Topping onto the center of the cheesecake and garnish with the chilled dipped strawberries. Refrigerate until ready to serve.

Notes
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Chocolate Banana Cake

Ingredients

1. 2 cups flour
2. ¾ cup good quality cocoa
3. 2 tsp baking powder
4. ½ tsp salt
5. ½ tsp baking soda
6. ½ cup butter
7. 1½ cups sugar
8. 2 eggs
9. 2 tsp vanilla extract
10. ¼ cup vegetable oil
11. 1¼ cups mashed banana mashed banana
12. ¾ cup milk
13. 1 tbsp lemon juice

Instructions
Preheat oven to 350 degrees F.
Grease two 9 inch cake pans well and dust with cocoa. (Or you can line the pans with parchment paper after greasing them.)
Sift together the flour, cocoa, salt, baking powder and baking soda. Set aside.
Cream together the butter, sugar and vanilla until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Mix in the banana and vegetable oil.
Mix together the lemon juice and milk to sour it.
Fold in the dry ingredients alternately with the soured milk beginning and ending with the dry ingredients. I add the dry ingredients in 3 portions and the soured milk in 2 portions.
Divide the batter evenly between the two prepared pans and bake for 35-45 minutes or until a wooden toothpick inserted into the center of the cakes comes out clean.
Cool completely on a wire rack before icin

Notes
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15 Minute Shortcut Puff Pastry

Ingredients
3 cups all purpose flour
1¾ cups very cold butter cut in 1½ inch cubes
1 cup sour cream

Instructions
Pulse together the flour and butter in a food processor for only a few times until pieces of butter the size of large peas or larger remain in the flour. Transfer to a large bowl.
Add the sour cream and toss together. Try to basically tumble the ingredients together until the flour absorbs the sour cream and the butter pieces are still very distinct.
Press the dough together into a ball and flatten into a round about an inch or so thick on a floured counter top.
Fold this round twice before roughly shaping into a square.
Roll the square out to about 14 inches on each side. Fold one side toward the center leaving ⅓ of the size to then be folded back over the two layers to form 3 layers. Fold the rectangle of dough into 3 layers in the same manner.
Roll out slightly to a couple of inches thick, cut in half and wrap each piece in plastic wrap.
Chill for 2 - 3 hours or overnight before rolling out and using in the recipe you choose.
With any puff pastry, chilling the dough again once used in the recipe is an essential part of getting a good lift in the puff pastry. Having your oven fully preheated is also very important before taking the dough directly from the fridge and popping it immediately into the oven.

Notes
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Sticky Blueberry Cinnamon Rolls

 

Ingredients
For the dough1 ¼ cups warm milk
3 cups all purpose flour
1 pkg (5 g) instant dry yeast
3 tbsp melted butter
2 tsp vanilla extract
¼ tsp salt
¼ cup sugar
2 eggs, slightly beaten
For the filling1 cup brown sugar
½ cup very soft butter
2 tsp cinnamon
2½ cups blueberries
For the Sticky Glaze
1 cup brown sugar
½ cup melted butter
For the Vanilla Glaze (optional)1 cup icing sugar (powdered sugar)
½ tsp vanilla extract
2 tbsp milk (approximately)

InstructionsTo prepare the dough
Combine 2 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.
Add the melted butter, warm milk, eggs and vanilla extract.
Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps.
If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining 1 cup of flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon.
Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or countertop.
Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
Roll the rested dough our into a large rectangle about 12x18 inches.
For the Sticky glaze
Combine the 1 cup brown sugar and ½ cup melted butter in the bottom of the pan before adding the rolls.
For the filling
Combine 1 cup brown sugar, the soft butter and cinnamon to make a paste.
Spread this mixture on the rolled out dough. Evenly sprinkle on the blueberries.
Starting at the short side of the rectangle, roll the dough into a log, pinching the dough together to seal at the end of the roll.
Cut the roll into 12 equal pieces and place in the bottom of a greased 9x13 baking pan.
Cover the baking pan with a clean tea towel and allow the rolls to rise until at least doubled in size, about 1 to 1 ½ hours. (I sometimes let them rise in the fridge overnight and pop them into the oven in the morning. I’ve also frozen them before they rise and take them out of the freezer to rise overnight on the counter top before going to bed)
Bake at 350 degrees F for 30-40 minutes or until the rolls spring back when touched in the middle of the pan. Frost with vanilla glaze if desired.
For the Vanilla Glaze
Whisk all three ingredients together until smooth and drizzle over the cinnamon rolls. If the glaze seems too thin, add a little more icing sugar.

Notes
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Strawberry Vanilla Sponge Cake

A simple but delicious vanilla sponge cake filled with roasted strawberry jam and topped with an uncomplicated vanilla glaze. Makes a simple elegant birthday cake.

Ingredients
For the Sponge Cake

• 6 large or extra large eggs (room temperature is best)
• 1 cup white sugar
• 1 tbsp vanilla extract
• 1 cup flour, sifted
• 2 tbsp melted salted butter
• Roasted Strawberry Jam
• Vanilla Glaze
• 1 cup icing sugar (powdered sugar)
• ½ tsp vanilla extract
• a little milk

Instructions
Preheat oven to 325 degrees F. Line the bottom of a 9 inch spring form pan with parchment paper but do NOT grease the sides. Greasing the sides will not allow the cake to rise well and since the cake is cooled in the pan, the ungreased sides provide support for the cake as it cools so that it will not shrink.
In the bowl of an electric mixer, using a whisk attachment, combine the sugar, eggs and vanilla extract and beat on medium high speed for about 10 minutes until the mixture is foamy and pale in color.
Reduce the speed of the mixer to medium low and with the mixer running, begin to continuously sprinkle in rounded tablespoons of the flour. Stop the mixer as soon as the flour is fully incorporated.
Remove 1 to 2 cups of the sponge cake batter and mix it with the melted butter.
Immediately add this mixture back into the main batter, folding it in very gently with a rubber spatula. Make sure the butter mixture is fully mixed in but be careful not to over mix the batter when folding as this can cause the batter to deflate.
Pour the batter into the prepared 9 inch spring form pan and bake for approximately 45 minutes or until the top springs back fully when pressed lightly. Watch this cake closely as it will over bake easily if left for 5 minutes too long. Start checking it at the 40 minute mark just to be sure, although it always takes the full 45 minutes in my oven.
Cool the cake completely IN THE PAN for at least a couple of hours before carefully and slowly running a sharp knife around the outside edge of the pan to release the cake from the sides. Be sure that you are holding the knife straight at a 90 degree angle, pressing it firmly against the side of the pan as you run it around the edge. This will ensure that you do not damage the sides and they will come out looking perfect in your presentation.
Release the sides of the spring form pan and peel the parchment paper off the bottom of the cake before placing it on the serving plate.
Using a sharp serrated knife, cut the cake in half, horizontally to form 2 equal layers.
Spread the bottom layer with a generous amount of the Roasted Strawberry Jam before adding the top layer and spreading on the Vanilla Glaze (or just top with powdered sugar if preferred).
To prepare the Vanilla Glaze
Mix together the icing sugar, vanilla extract and a couple of teaspoons of milk at a time until the glaze comes together into a thick but pourable consistency (about like that of cold honey or molasses). Add a little more icing sugar if it gets too thin, the glaze is quite forgiving.
Spread evenly over the surface of the cake, pushing it gently over the edges to let it drizzle down the sides.Notes
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Peanut Butter and Cream Cheese Frosted Chocolate Cake

Ingredients
1/4 c. unsweetened cocoa
2 oz. semi sweet chocolate squares (coarsely chopped)
1/2 c. boiling water
2 c. sugar
1 c. unsalted butter (softened)
4 eggs
1 t. vanilla
2 c. flour
1 t. baking soda
1/2 t. salt
1 c. buttermilk
For Frosting
8 oz. cream cheese (softened)
4 TBLS butter (softened)
1/2 c. peanut butter
1 t. vanilla
3 - 3 1/2 c. powdered sugar
Decorations (optional)
Double the frosting recipe if you plan to pipe decorations on the cake
7 peanut butter cups
chocolate sprinkles

InstructionsFor the cakePre heat oven to 350 degrees. Spray two 9 inch round cake pans with cooking spray.
In a medium bowl, place cocoa and chocolate and pour in boiling water and whisk until chocolate is melted and smooth. Set aside.
In a large mixing bowl, place butter and mix until creamy. Add the sugar and eggs and mix after each addition. Mix in vanilla.
In a separate medium bowl, place flour, baking soda, and salt. Mix until incorporated.
To the bowl with the butter/sugar mixture, add the flour mixture, chocolate mixture, and butter milk incrementally, in two-three separate additions apiece and mix after each addition just until incorporated.
When it is all mixed pour batter evenly into the two cake pans and place pans in the oven on the middle rack. Bake for 25-30 minutes, or until a toothpick inserted, comes out clean and the top springs back when touched.
Allow to cool on a cooling rack for at least thirty minutes. Use a knife around the edges of the cake to loosen before inverting the pans to pop out the cake.
For frosting
In a medium mixing bowl, cream the cream cheese, butter, peanut butter and vanilla together until well mixed and smooth. Sift the powdered sugar into the bowl and mix in three additions until the frosting reaches the desired consistency. This frosting recipe is enough to frost one two layered cake.
For decorations (optional)
Decorate the cake as desired. If Piping is desired, then double the frosting recipe. Use sprinkles on the side of the cake if desired. Coarsely chop 4 peanut butter cups and place them in center of the cake. Cut 3 peanut butter cups in half and place decoratively on top of the cake.

Notes
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