Healthy Fruit Cobbler

INGREDIENT
3 Tbls butter
2 cups flour (or can substitute partially with whole oats)
2/3 cup sugar
3 tsp baking powder
2 cups milk
4 cups berries (frozen works just fine!)
You'll need a 9x9 cake pan. I love this one that is non-stick and has a lid to keep it fresh all week in your fridge.

DIRECTIONS
Melt the butter in a cake pan (9 x 9) - I turn on oven and place the butter inside and let it melt.

Mix next four ingredients together and pour in pan after butter is evenly distributed on the bottom.

sprinkle berries on top .

Bake 350 for about 40-45 minutes.

Just as a side note. I created my own mixture of flour. I use a combination (equal part of each) of ground oatmeal, spelt flour, almond meal and rye flour. I also don't use much sugar despite the recipe...

Mocha-Apple Cake with Browned Butter Frosting

Double Layered

Recipe published in Southern Living's September 2011 issue. Find it here. Hag Samech & Shana Tova! 


Cake Ingredients
1 cup chopped pecans
1 cup sugar
1 cup canola oil
2 large eggs
1 tablespoon instant coffee granules
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
4 cups peeled and diced Granny Smith apples (about 2 lb.)
2 (2.6-oz.) milk chocolate candy bars, chopped
Browned Butter Frosting


Cake Directions

• 1. Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
• 2. Beat sugar and next 4 ingredients at high speed with a heavy-duty electric stand mixer 5 minutes. Stir together flour and next 4 ingredients; gradually add flour mixture to sugar mixture, beating at low speed just until blended. Add apples, chocolate, and pecans; beat just until blended. Spoon into 2 greased and floured 9-inch round cake pans.
• 3. Bake at 350º for 28 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans to wire rack, and cool completely (about 1 hour). Spread Browned Butter Frosting between layers and on top and sides of cake.
• Mocha-Apple Bundt Cake: Omit Browned Butter Frosting. Prepare batter as directed; spoon into a greased and floured 12-cup Bundt pan. Bake at 350º for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

Browned Butter Frosting Ingredients
1 cup butter
1 (16-oz.) package powdered sugar
1/4 cup milk
1 teaspoon vanilla extract


Frosting Directions
1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan immediately from heat. Pour butter into a bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
2. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with sugar. Beat at low speed until well blended after each addition. Stir in vanilla.

Comments: The cake batter is very thick and turns out similar to a cookie dough consistency.  Very interesting. Not my favorite cake, but definitely would make it again for the right occasion. Shocking realization that others don't agree - only received 2/5 stars on recipes.com. 

3-Layer Carrot Cake

It was time for me to bake a layered cake.
I combined two carrot cake recipes into the recipe listed below.
The original recipes can be found on allrecipes.com and foodnetwork.com.

Prep Time: 30 minutes ♦ Cook Time: 1 hour ♦ Idle Time: 1 day ♦ Ready In: 1 day, 1.5 hours

Batter Ingredients

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups granulated white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups finely grated carrots
• 1 cup chopped walnuts (can substitute with pecans)
•  

• Frosting Ingredients

• 1/2 cup butter, softened (= 1/2 stick)
• 12 ounces cream cheese, softened
• 4 cups confectioners' sugar (=1.5 lb)
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 
  

Directions

Preheat oven to 305 degrees F.

In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, baking powder, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in grated carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch or 8.5-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.

To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

Filling and Icings:

In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and butter. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed. Pecans are for cake decorations.

Comments

Why did my cake turn out inverted the second time I made the recipe? Maybe stale baking powder?

Super Bowl Cookie Cake

Last minute desire to make Super Bowl themed cookie cake. Inspiration from Brad back in college days. Lucky for me Mallory showed up drunk with the guts to color in the cookie so it was not too plain.

Before drunk friend............................ After drunk friend. Much cuter!

Old School Funfetti

Gotta keep it real sometimes with an old favorite mini-vanilla funfetti cakes.