The Baking Bible

Salted Caramel Six-Layer Chocolate Cake

The Baking Bible — Wed, 13 Jun 2012 21:31:44 +0000

Seriously, though. Come on.

This cake is ridiculous. It’s insane. Honestly, it’s not even fair to all those other Thanksgiving desserts out there. If you’re not already drooling over this cake, there’s something seriously wrong with you. “Salted Caramel Six-Layer Chocolate Cake?” There are at least four words in the name alone that are drool-worthy. Put them all together in one sky-high Thanksgiving dessert, and you will be powerless to resist.

This cake is also a lot of work, because there are many steps to the preparation. On their own, they’re not difficult. Combined, they’re nearly a three-and-a-half-hour affair. The chocolate cake layers are straightforward, classic and delicious. The frosting is excellent.

But really, it’s all about the caramel. (Don’t ignore the recipe note about the candy thermometer. You really need it for this recipe. You can pick one up for less than ten bucks.) The caramel is creamy, buttery, rich toasted goodness. Resist the urge to eat all of it with a spoon straight from the bowl.

We baked the cake layers three days ahead of time and assembled the cake the next day. That meant it sat, completed, for two whole days before we ate it. That was good, in the sense that the flavors were blended and the cake was incredibly moist. It was also a great make-ahead time-saver.

The only bad thing about that was that our cake-and-caramel layers blended together so much that they were no longer distinct. They tasted incredible, but if you want visually distinct layers of cake and caramel, you might want to assemble the cake closer to when you plan to serve it.

If we had one quibble with this cake, it would be only that it’s not the most traditional Thanksgiving dessert. If you’re used to, you know, pumpkin pies and pecan tarts and apple dumplings or whatever, you might think this chocolate cake is more appropriate for, say, a birthday cake than a Thanksgiving dessert.

We say forget about all that. The flavors of this dessert are fantastic. The salted caramel cream, the deep chocolate cake, the decadent chocolate frosting? The whole thing is, like, obnoxiously good. You and your dinner guests will be climbing over each other, clambering across the top of the table, to get a second piece. One of our guests — and we’re not exaggerating here — almost started weeping as he was telling us this was the best cake he had ever eaten.

We think you’ll feel the same way.

Photos

Salted Caramel Six-Layer Chocolate Cake

Ingredients

Unsalted butter, room temperature, for pans
3 cups all-purpose flour, plus more for pans
3 cups granulated sugar
1 1/2 cups unsweetened Dutch-process cocoa powder
1 tablepoon baking soda
1 1/2 teaspoons baking powder
Coarse salt
4 large eggs
1 1/2 cups low-fat buttermilk
1/2 cup plus 2 tablespoons safflower oil
2 teaspoons pure vanilla extract
4 cups granulated sugar
1/4 cup light corn syrup
2 cups heavy cream
Coarse salt
2 sticks cold unsalted butter, cut into tablespoons
1/4 cup plus 2 tablespoons Dutch-process cocoa powder
2 sticks unsalted butter, room temperature
1/2 cup confectioners’ sugar
Coarse salt
1 pound semisweet chocolate, chopped, melted, and cooled
Garnish: flaked sea salt, such as Maldon

Instructions

Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons course salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.
Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners’ sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.
Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.

Notes

The cake recipe calls for “unsweetened Dutch-process cocoa powder,” while the frosting calls for “Dutch-process cocoa powder.” We used unsweetened for both and loved how our cake turned out.

Some readers have noted having problems at the caramel stage, finding that 14 minutes is too long and that their caramel burned. As early as 10 minutes into the process, if the caramel is starting to look dark amber, pull it off and proceed with the next step.

We recommend using a large pot for the caramel, as it may foam up.

You may have some extra caramel leftover, as well. You can place this in a jar for another purpose and store it in the refrigerator.

A few readers have noted that their cakes turned out lopsided. This is likely because not enough cake has been trimmed off at the point that the recipe says to “Trim tops of cakes using a serrated knife to create a level surface.” You want to trim the cakes so that they are uniformly flat on the top. (Dip those cake pieces in that extra caramel!)

To make this cake ahead of time: The caramel can be refrigerated for up to 3 days; bring to room temperature before using. Cake layers can be refrigerated for up to 3 days (they actually taste better when refrigerated and have a better texture for stacking). When finished, the frosted cake can be refrigerated for up to 3 days.

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Candy and Caramel Apple Pie

The Baking Bible — Wed, 13 Jun 2012 21:20:10 +0000

By Susan:

A little while back, Rebecca of Ezra Pound Cake featured this pie on her blog. I saw it on Tastespotting, too, and fell in love with it. So over the weekend, I made it for my parent’s Church Homecoming Dinner. I didn’t have all of the pecans it called for, so I did use toffee with it. I also used nice, tart apples from our neighbors apple tree instead of Granny Smith…they were delish! As you can see, I made it in a springform pan…and though this pie looks complicated, it was really very simple to put together and looked fantastic! Not a drop was left…so that’s a good sign.

Photo

Candy and Caramel Apple Pie

Ingredients

Crust:

1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted
3/4 cup caramel ice cream topping
1 cup chopped pecans

Apple Filling:

5 Granny Smith apples (peeled, cored, sliced very thin)
5 tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon

Cream Cheese Topping:

8 oz. cream cheese
1 teaspoon vanilla
1 egg
1 tablespoon lemon juice
1/4 cup sugar

Topping:

3/4 cup heavy cream, whipped
2 tablespoons sugar
1/2 cup caramel ice cream topping
1/4 cup chopped pecans

Instructions

Preheat oven to 375 degrees F.
In a medium bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 10-inch pie plate and up the sides. Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely. Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling.
In a large (12-inch) skilet over medium heat, melt butter and add brown sugar, salt and cinnamon. Stir with a wooden spoon. Add apples and stir. Cook over medium to medium-high heat for 15 to 20 minutes until apples are softened and tender. Let cool for 10 minutes and pour into pie shell. Reduce oven to 350 degrees F.
In a medium bowl, using a hand-held mixer on low speed, combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat for 1 minute or until fully blended. Pour over apple filling in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Let stand outside the refrigerator for 30 minutes.
Top with whipped cream, caramel and pecans, and swirl with a knife. Slice and serve.

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Chocolate Chip Cookie Cheesecake

The Baking Bible — Wed, 13 Jun 2012 20:37:50 +0000

By Katrina:

The recipes are simple and the method is easy. I used the classic chocolate chip cookie recipe off of the back of the Nestle Tollhouse chocolate chips bag.

I divided the dough into 6 equal portions and baked the cookies in well-greased mini (6 inch) springform pans for about 15 minutes. Let the cookies cool completely.

When cooled prepare the no bake cheesecake. I have been using this cheesecake recipe for years so I’m not really sure where it came from. It’s pretty classic, nothing out of the ordinary.

Pour your cheesecake over the cooled cookies and refrigerate 5 hours (or overnight). Just before serving sprinkle with mini chocolate chips.

Photos

Classic No Bake Cheesecake

Ingredients

Classic No Bake Cheesecake:

2 8-ounce packages cream cheese, softened
1/4 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon juice
1 cup heavy whipping cream (can substitute 1 8oz tub Cool Whip or about 3/4 of a 12oz tub)

Chocolate Chip Cookie Crust:

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter (2 sticks), softened
3/4 cups granulated sugar
3/4 cups brown sugar
1 teaspoon vanilla extract
2 eggs
1 package chocolate chips (about 2 cups)

Instructions

Classic No Bake Cheesecake:

Beat the cream cheese until smooth, then slowly add the sugar and vanilla.
In a clean chilled bowl, beat the whipping cream until soft peaks form.
Slowly beat the whipped cream into the cream cheese mixture.
Spoon filling onto cookie crust. Chill for 4-6 hours before serving.

Chocolate Chip Cookie Crust:

Combine flour, baking soda, and salt in a bowl; set aside. Beat butter and sugars until combined and creamy. Add eggs and extract. Add the dry ingredients and fold in chocolate chips. Divide dough into 6 equal portions and place in mini springform pans. Bake at 350 for approximately 15 minutes. You can adjust the baking time and make this in your normal cheesecake pan. Let cool completely.

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Reese’s Peanut Butter Cups

The Baking Bible — Wed, 13 Jun 2012 20:01:55 +0000

By Trisha and Nicole:

This recipe has been in our family for years and years but I never make it because of it’s rather steep caloric count. Well this Christmas when we were throwing calories “to the wind” I kept craving this decadent treat, but of course my recipe was here at home while I was out in Utah for a month. So guess what was the first treat that I made when I got home, despite my 2 week hiatus from sugar?

Yep Reese’s Peanut Butter Cups, Only Better. The “Only Better” part is because ya know when you are endulging in a real Reese’s Peanut Butter Cup and you wish so badly that there was more of the peanut butter filling? Well look no more, here is your recipe. The filling tastes identical and if you are one of those crazy people that actually like MORE chocolate and less peanut butter, than just add 1 1/2 or 2 bags of chocolate chips! ;o)

Photo

Reese’s Peanut Butter Cups

Ingredients

1 1/2 cups Graham Cracker crumbs (I buy the store bought crushed but you can always crush your own graham crackers).
3 1/4 cups Powdered Sugar
1 1/2 cups Peanut Butter
1 cups salted Butter, melted
1 bag (12 oz) Chocolate Chips, semi sweet
1-2 tablespoons of butter

Instructions

Combine the graham cracker crumbs and the powdered sugar.
Add the peanut butter and the melted butter and mix well.
Pour the mixture into a 9X13 pan and stick it in the freezer for 20 minutes.
While the peanut butter mixture is cooling, you can microwave or use a double boiler to melt your chocolate chips and 1-2 tablespoons of butter. I personally just throw the chips and butter in a microwaveable glass bowl and microwave 30 seconds on high, stir and repeat until they are melted. Works perfectly every time.
Pour the chocolate over the peanut butter mixture and spread evenly. Put the bars in the fridge and when the chocolate is set take out and cut yourself a little piece, and then get ready to take a short jaunt to heaven!!

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Orange Vanilla Bean Cupcakes

The Baking Bible — Wed, 13 Jun 2012 19:52:41 +0000

By Annie:

You’re probably wondering what has happened to the girl who used to have lukewarm feelings at best towards citrus, what with all the citrus-based desserts I’ve been sharing lately. No worries, my heart will always belong to chocolate, but I’m glad that I’ve seen the error of my ways and have come to appreciate citrus in all its sweet-tartness.

These orange vanilla bean cupcakes were a recent coworker birthday selection. Given my own hesitations about citrus desserts, I wasn’t sure how well they would go over. But, by the end of the day I had received several emails from people raving about them, and was stopped by multiple people in the halls asking when I would be posting the recipe. The cake is moist and tender with plenty of orange flavor, and perfectly pairs with the light, fluffy vanilla buttercream.

As you well know, I’m a big believer in garnishes and how quickly they can elevate a cupcake from good to great, so take my advice and don’t skip the candied orange slices. They are beautiful, fully edible, and deceptively impressive – people would never guess how simple they are to make. With the vivid colors and fresh, bright flavors, I’m sure these cupcakes would be a welcome contribution at any Easter or spring get-together. Enjoy!

Photo

Orange Vanilla Bean Cupcakes

Serves: 24 – 28 cupcakes

Ingredients

For the cupcakes:

1 cup (16 tbsp.) unsalted butter, at room temperature
2 cups sugar
2 vanilla beans, split lengthwise
2 tbsp. finely grated orange zest
4 large eggs
1½ cups heavy cream (or whole milk)
½ cup freshly squeezed orange juice
2 tbsp. vanilla extract
4 cups all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt

For the candied oranges:

1½ cups sugar
1½ cups water
About 30 small, thin orange slices

For the frosting:

1½ cups plus 2 tbsp. (3 sticks plus 2 tbsp.) unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
Pinch of salt
1 vanilla bean, split lengthwise
1 tsp. vanilla extract
2 tbsp. heavy cream

Instructions

To make the cupcakes, preheat the oven to 350˚ F. Line cupcake pans with paper liners. In the bowl of an electric mixer, combine the butter and sugar. Scrape the seeds from the vanilla bean pods and add to the bowl. (Save pods for another use, or discard.) Add in the orange zest. Beat the mixture on medium-high speed until light and fluffy, about 2-3 minutes. Blend in the eggs one at a time, mixing well after each addition.
In a liquid measuring cup, combine the cream, orange juice, and vanilla. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In three additions, add the dry ingredients to the mixer bowl, alternating with the cream mixture. Mix each addition on low speed just until incorporated, beginning and ending with the dry ingredients. Divide the mixture between the prepared cupcake liners, filling each about ¾ full. Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes.
To make the candied orange slices, combine the sugar and water in a medium saucepan over medium-high heat. Heat the mixture until the sugar dissolves. Add the orange slices to the mixture so that they are in a single layer (none overlapping), reduce the heat to medium-low and let simmer about 20 minutes, turning the slices at least once so both sides are candied. Remove from the heat. Store in a container with the syrup until ready to use. (You can repeat using the same syrup for additional batches if pan does not accommodate all the slices in a single layer.)
*Note: I found the little clementine oranges to be just the right size for garnishing cupcakes, but you can use any type of orange you like.
To make the frosting, add the butter to the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until smooth, about 1 minute. Add the confectioners’ sugar to the bowl and mix on medium-low speed just until incorporated. Scrape the seeds from the vanilla bean pod into the bowl and add in the salt. Continue to beat on medium-high speed until smooth, about 1-2 minutes. Mix in the vanilla extract and heavy cream on low speed just until incorporated. Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4 minutes.
Transfer the frosting to a pastry bag fitted with a decorative tip (I used a large, unlabeled closed star tip). Pipe a swirl of frosting on top of each cupcake and garnish with a candied orange slice.

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Dark Chocolate Chunk & Peanut Butter Frozen Yogurt

The Baking Bible — Wed, 13 Jun 2012 19:42:36 +0000

By Caroline:

I can’t even look at that first photo and not drool.

Can you blame me?

My favorite ice cream flavor of all time is Baskin Robin’s chocolate peanut butter. My mom and I would always get it when we went out for ice cream. It’s so rich and the chunks of peanut butter were always mind blowing!

So, as a healthier recreation of my favorite, we have this!

It was a little stubborn to get out of the container. I was dumb and put it into a metal loaf pan (to be pretty, of course), but you can’t microwave a metal container to make it easier to scoop. You have to put it in a toaster oven! Trust me when I say that we did this a few times…every time we were impatient and wanted some of this really bad.

Other than the container malfunction, it was great…perfectly tart, rich, and delicious.

Photos

Dark Chocolate Chunk & Peanut Butter Frozen Yogurt

Ingredients

3 cups 2% Greek yogurt
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup Hershey’s Special Dark cocoa powder
1 cup dark chocolate chunks
1/2 cup natural creamy peanut butter

Instructions

In a bowl, combine the yogurt, sugar, vanilla, and cocoa powder.
Refrigerate for at least one hour.
Churn according to your ice cream maker’s instructions (I use the Kitchen-Aid attachment).
In the last few minutes of churning, add in the chocolate chunks.
Pour the frozen yogurt into a freezer safe container.
Drop the peanut butter on the frozen yogurt.
Carefully and barely mix in the peanut butter, so that there will be chunks.
Freeze until ready to serve.

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What type of salad was supposedly invented by the owner of the famous Hollywood eatery, The Brown Derby?

The Baking Bible — Wed, 13 Jun 2012 18:03:22 +0000

The answer is: Cobb salad

The story goes like this…

It came about in the 1930s at the Hollywood Brown Derby restaurant, where it became a signature dish. It is named for the restaurant’s owner, Robert Howard Cobb. Stories vary as to whether the salad was invented by Cobb or by his chef, Chuck Wilson.

The legend is that Cobb had not eaten until near midnight, and so he mixed together leftovers he found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing. This version of the story (dated to 1937) is retold in episode 3, season 2, of comedy series Curb Your Enthusiasm, when Larry David searches for evidence to prove that another character has falsely claimed that his grandfather invented the salad.

Primavera is pasta made with lots of vegetables. What does primavera mean in Italian?

The Baking Bible — Wed, 13 Jun 2012 17:48:52 +0000

The answer is: springtime

Pasta primavera is an Italian dish that consists of pasta and fresh vegetables. A meat such as chicken, sausage or shrimp is sometimes added, but the focus of primavera is the vegetables themselves. The dish may contain almost any kind of vegetable, but cooks tend to stick to firm, crisp vegetables, such as broccoli, carrots, peas, onions and green bell peppers, with tomatoes.

Refreshing and low in fat, pasta primavera is usually highlighted by light flavors, aromatic spices and bright colors (‘primavera’ meaning the season of spring). Classic primavera is supported by the ‘classic’ Italian soffritto of garlic, olive oil, and Parmesan cheese. Though recipes for cold pasta primavera may be found, they are best classified as antipasti, or appetizers.

How Can I Bake Evenly-Browned Cookies?

The Baking Bible — Wed, 13 Jun 2012 16:46:10 +0000

Mary from the Betty Crocker Kitchens teaches you how to bake evenly-browned cookies every time! Betty 911 is the help you need, when you need it, straight from the Betty Crocker Kitchens.

Torina Gutierrez Accused Of Giving 6-Year-Old Daughter PCP Sandwich

The Baking Bible — Wed, 13 Jun 2012 16:40:48 +0000

What tasted like “fireworks” to a 6-year-old girl was actually PCP, according to police. Torina Gutierrez is accused of putting the drug, often called angel dust, in her 6-year-old daughter’s sandwich last month.

The mom from Del Valle, Texas, was placed under arrest last week for child endangerment, according to the Statesman. An arrest affidavit obtained by the paper said the girl told school authorities that her sandwich meat tasted like “fireworks” and that it made her feel “dizzy and crazy.”

Gutierrez took her daughter home from school and called paramedics. The girl and her mom both tested positive for PCP. One of Gutierrez’s neighbors told KVUE they would always see police officers at the home where the girl lived with her mom and her mother’s boyfriend.

“She was very friendly and very hyper. She would come over and play with the kids, my grand kids,” said the neighbor who only wanted to be identified as “Joel.” The news comes shortly after reports of a woman who allegedly put alcohol in her infant’s baby formula.

The mother, Iesha Hill, also faces child endangerment charges.