Wednesday, January 26, 2011

Cherry Breakfast Cake

How good does that look? I made this a few weekends ago and it was a delicious weekend treat!

I made the dough the night before, let it rise, and assembled the cake. After the second rise, I covered it and refrigerated overnight. The next morning I brought the cake to room temperature while the oven preheated and baked it.


Cherry Delight Breakfast Cake
Recipe from Tami's Kitchen Table Talk

Ingredients for Cake:

3 C. flour
1/4 C Sugar
1 tsp salt
2 1/2 tsp active dry yeast
1/2 C. milk
1/2 C water
1/2 C butter
2 eggs
1- 21 oz can Cherry Pie Filling

Ingredients for Cake Glaze:

1/2 C confectioner's sugar
2-4 tsp milk

To Make Cake:

Combine 1 1/2 cups flour, salt, sugar & yeast and mix well. Heat 1/2 cup milk, water and butter until very warm and then add to flour mixture, along with eggs. Beat at low speed with hand mixer until all ingredients are wet; beat 3 minutes at medium speed. Stir in an additional 1 to 1 1/2 cup flour until a stiff batter forms. Cover loosely with plastic wrap and a towel. Let rise about 45 to 60 minutes or until doubled in size.

Grease a 13 x 9 pan. Stir batter; Pour 3/4 batter into pan and top with cherry filling. Spoon remaining batter by tablespoons over batter. Cover again and let rise until light, approximately 20 - 30 minutes.

Heat oven to 350 degrees F. Uncover dough mixture. Bake 30-35 minutes or until golden brown.

Meanwhile make glaze:

Mix sugar and 2 tsp milk. Continue adding a little milk until a thick glaze consistency is created.

Drizzle over cake while it's still warm.

For different variations of this cake: try blueberry, apple or mixed berry pie filling in place of the cherry pie filling in this recipe.

Monday, January 24, 2011

Chocolate Chocolate Chip Cake

Before I get to this wonderful cake, I wanted to apologize for my absence this month. The first week or so of the year, I was a little sugared out from the holidays. Then we were out of town for a bit for a family emergency. I hope I can make up it up to you with this slice of heaven. :)

I first saw this cake on Michelle's wonderful blog, Flourchild. Really, can you go wrong with chocolate chips in a chocolate cake with chocolate frosting?

This is a cross between a cake and a brownie. Moist and delicious and chocolatey. The only change I made was with the frosting. I have been using THIS RECIPE for the last two years and it is my go-to chocolate frosting. A-MAZ-ING!


Chocolate Chocolate Chip Cake

1 cup shortening
2 cups sugar
4 squares(1 ounce each) unsweetened chocolate, melted and cooled
2 tsps vanilla extract
5 eggs
2 1/4 cups cake flour
1 tsp baking soda
1 tsp salt
1 cup butter milk
2 cups(2 ounces) semisweet chocolate chips

In a mixing bowl, cream shortening and sugar. ADD chocolate and vanilla;mix well.
Add eggs, one at a time, beating well after each addition. Combine flour baking soda and salt; add to creamed mixture alternately with butter milk. Fold in the chocolate chips.

Pour into three greased and floured 9- inch round cake pans (I used two deep 8" pans). Bake at 350* for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks and cool.

Frost with desired frosting.

Tuesday, January 18, 2011

TWD: Lemon Poppyseed Muffins

Lemon Poppyseed Muffins are probably my favorite type of muffin. I LOVE, LOVE, LOVE them! And, of course, since these are Dorie Greenspan's Lemon Poppyseed Muffins, you know they are awesome. I mean, look at them... They are AWESOME!

Thanks to Betsy of A Cup of Sweetness for hosting this week. The recipe can be found at her blog.

Tuesday, January 11, 2011

TWD: Fluff Filled Chocolate Madelines

I was excited for this recipe for many reasons. One main reason was that the recipe called for chocolate and marshmallow fluff. YUM and YUM! Another big reason was that I would get to use my madeline pan.

The recipe is for a chocolate madeline filled with marshmallow fluff and dipped in chocolate ganache. Unfortunately, that is not what you see. When I checked on the madelines 3 minutes before the MINIMUM baking time was up, they were overcooked. Not horribly so, but definitely enough to notice. I tried piping the marshmallow fluff into the madeline but it was a little too dry and not much fluff made its way in.

So, I cut the madelines in half, spread them with the fluff, and then dipped the tops in the ganache. Not the prettiest presentation, but they tasted great. I will try them again, for sure, but will be keeping a close watch on them so that they don't overcook again!

Thanks to Margo of Effort to Deliciousness for hosting this week. The recipe can be found at her blog.

Tuesday, January 4, 2011

TWD: Midnight Crackles

Happy New Year and Happy 3rd Anniversary TWD! These cookies were a great way to celebrate both!

Super chocolatey and oh so delicious! I'll definitely be making them again!

Thanks to Laurie of Slush and Jules of Someone's in the Kitchen for hosting this week!

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