Rhubarb Custard Cake

 After receiving a handful of rhubarb stalks in our CSA veg box, my daughter and I decided to make this cake.  Then we made it again the next day because it was so good and seemed like the perfect slightly-sweet dessert for a warm day!  If you the recipe directions, you'll appreciate my daughter's satisfaction that the rhubarb didn't sink at all in either of our bakes. =)

• 2 large eggs
• 1 large egg yolk
• 1 ¼ cups (265 g) granulated sugar
• ¼ cup (57 g) salted butter, melted and cooled until just warm
• ¼ cup (57 g) sour cream
• 1-2 teaspoons fresh lemon zest, from about 1 lemon
• 1 cup (142 g) all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 6 small/medium rhubarb stalks, about 8-inches long (10-12 ounces)

INSTRUCTIONS 

• Preheat the oven to 350 degrees F. Lightly grease a 9-inch round cake pan (you can line the bottom with a parchment circle, if desired).
• In a large bowl, whisk together the eggs, egg yolk, and sugar with a wire whisk (don’t use a hand mixer – it will incorporate too much air for this cake) until pale and thick, 30 seconds to 1 minute.
• In a small bowl, stir together the melted butter, sour cream and lemon zest. Add to the egg mixture and whisk until combined.
• Add the flour, baking powder and salt. Mix with a rubber spatula until the batter is smooth. Spread evenly in the prepared pan. Chill the batter for 10 minutes.
• Make sure the rhubarb stalks are dried well. If they are over 1/4-inch thick, slice them carefully in half lengthwise. Cut the stalks to fit and arrange over the batter next to each other, covering as much of the batter as you can (but keeping the rhubarb in a single layer). DO NOT PRESS THE RHUBARB INTO THE CAKE BATTER. Lay it very gently on top without pressing at all or else it will be prone to sinking during baking (mine still does each time I make this, but it definitely sinks less if I haven’t pressed the rhubarb at all into the cake).
• Bake the cake for 45-55 minutes until browned and puffed around the edges. The center may still be slightly soft set but it shouldn’t be wet batter. Add additional time, if needed.
• Let the cake cool for 10 minutes (or completely) before slicing into pieces. Serve with a dollop of whipped cream or a scoop of ice cream. It’s delicious warm, room temperature or chilled.

Baked Apple Cider Doughnuts with Cinnamon Maple Glaze

Another home run from Half-Baked Harvest.  The flavors in these doughnuts harken back to Autumn, but I'd make them year-round simply because of the glaze - amazing!

• 1 1/2 cups apple cider
• 2 tablespoons salted butter, melted
• 2 teaspoons vanilla extract
• 2 large eggs, at room temperature
• 1/4 cup apple butter
• 1/2 cup packed dark brown sugar
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1 honeycrisp apple, chopped (about 1/2 cup)
• 1 tablespoon cinnamon sugar

Brown Butter Cinnamon Maple Glaze 

• 4 tablespoons salted butter
• 1/3 cup maple syrup
• 3/4-1 cup powdered sugar
• 1 teaspoon instant coffee
• 1/2 teaspoon cinnamon

Instructions

• Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter

  2. Bring the apple cider to a boil over high heat. Reduce the heat and simmer 10-15 minutes or until reduced to about 1/2 cup. Remove from the heat. Let cool.

  3. In a large mixing bowl, stir together 1/2 cup boiled cider, melted butter, eggs, apple butter, vanilla, and brown sugar until combined. Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, mix until just combined. Toss the apples with the cinnamon sugar mix, then stir the apples into the batter.

  4. Divide the batter evenly among the prepared pan, filling 1/2-2/3 the way full. Bake 12-13 minutes, until just set. Remove and let cool 5 minutes, then run a knife around the edges to release and invert the pan. 

  5. Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown slightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, powdered sugar, instant coffee, and cinnamon. Dip or drizzle the doughnuts into the glaze. Highly recommend eating a few of these warm.

Heaviland Chocolate Mint Cake (chocolate birthday #3)

This was probably my favorite of the three chocolate cakes, but mostly because chocolate and mint is one of my all-time favorite combinations.  Right up there with chocolate and peanut butter!  The cake is super moist, but the topping/frosting is really the star of this dessert.  Make sure you leave time for the finished product to chill before serving.

Click here to see Jessie's post of the recipe.


2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 cup unsweetened cocoa powder
1 pinch salt
2/3 cup shortening
2 cups boiling water
2 eggs, beaten
2 teaspoons vanilla extract 

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, sugar, baking soda, baking powder, cocoa and salt. Set aside. 
2. Melt the shortening in the boiling water, then stir into the flour mixture until blended. Beat in the eggs, then stir in the vanilla. 
3. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. 

FROSTING:
1/2 cup butter or margarine, softened
2 cups confectioners' sugar
1 tablespoon water
1/2 teaspoon peppermint extract
3 drops green food coloring
TOPPING:
1 1/2 cups milk chocolate chips
6 tablespoons butter or margarine, softened
1/4 teaspoon peppermint extract 

1. In a bowl, combine the frosting ingredients until smooth. Spread over cooled cake. 
2. For topping, in a microwave-safe bowl, melt chocolate chips and butter; stir in extract. Spread over frosting. Refrigerate until set.

Flourless Chocolate Torte (chocolate birthday #2)

I'd never made a torte before, but found this to be relatively simple, and it was a complete hit at my husband's 40th birthday party (especially with the men!).  I omitted the almond extract, but included some whiskey, and served it decorated with fresh raspberries and mint leaves.

you can find the recipe for this special dessert here

9 ounces good-quality dark chocolate — 65% or higher, finely chopped 
9 ounces unsalted butter (18 tablespoons)
1 1/2 cups granulated sugar
7 large eggs — at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
If you are feeling dangerous: a few tablespoons rum — bourbon, or whiskey 
Optional — for serving: powdered sugar, berries, and/or sweetened whipped cream

Preheat the oven to 375 degrees F. 
Grease and line a 9-inch springform pan with parchment paper. Grease again.  

Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugar, then let cool for a few minutes.

Add the eggs, one at a time, fully combining between each addition. After all the eggs are added, continue to stir until the batter becomes thick, glossy, and utterly gorgeous. Stir in the vanilla extract, almond extract, and any optional boozy addition you desire.

Pour the batter into the prepared pan. Bake 30-35 minutes, until the torte jiggles slightly in the middle but is not completely set. Begin checking at the 30-minute mark to ensure the torte does not overbake. Let cool in the pan for 10 minutes, then unmold. Dust with powdered sugar. Cut into wedges and serve alone or with whipped cream, berries, or anything else your heart desires.

Ridiculous Chocolate Cake (chocolate birthday #1)

We did some serious birthday celebrating recently: two major 40th birthdays, and a special guy turning 12!  All three birthday persons requested chocolate cake.  And, to my baking delight, all three desserts were new-to-me recipes!  Not sure I'll ever make three different chocolate cakes in four days again, but it was a fun baking spree while it lasted!

the recipe for this extremely easy, moist, decadent cake can be found here

• 1 (15.25 ounce) box chocolate cake mix
• 1 (3.9 ounce) box instant chocolate pudding
• 1 (16 ounce) container sour cream
• 3 eggs
• 1/3 cup vegetable oil
• 1/2 cup water
• 2 cups semi-sweet chocolate chips

Frosting

• 1/4 cup butter, room temperature
• 1/4 cup unsweetened cocoa powder
• 2 cups powdered sugar
• 1 tsp vanilla
• 1/4 cup heavy cream

Cake:

1. Preheat oven to 350°F. Liberally grease a 10- inch bundt pan with butter or shortening and lightly dust with flour. Set aside.

1. In the bowl of your stand mixer fitted with the paddle attachment combine all the cake ingredients. Mix on low for 30 seconds until combined and then on medium speed until smooth, about 1 minute. Stir in the chocolate chips and pour the batter into the prepared pan.
2. Bake for 55-60 minutes, until the cake is set. Allow the cake to cool in the pan for 10 minutes and then invert the pan onto a cake plate. Cool completely before frosting.
Frosting:
1. In the bowl of your stand mixer fitted with the paddle attachment on low speed beat the butter, cocoa powder and powdered sugar until combined. Add in the vanilla and cream and beat on medium speed for 1-2 minutes until creamy, scraping the sides of the bowl as necessary.  
2. Frost the top of the cake and garnish with more chocolate chips if desired.

"Pretend" Cookie Dough Balls

These are to my favorite energy balls, but easy to make as a vegan and gluten-free option.  I used my vitamix to blend everything until the very last step, and just pressed the "dough" together with my hands, mixing in the chocolate chips at the end.

Recipe from Oh She Glows Every Day, by Angela Liddon

1 cup raw cashews

1/2 cup gluten-free rolled oats

1/2 cup medjool dates (best if they are room temp, i.e. soft)

1 Tbsp pure maple syrup

1 Tbsp raw cashew butter (could also use almond or peanut butter)

1/2 tsp pure vanilla extract

1/4 tsp salt

2 Tbsp mini chocolate chips (non-dairy for the vegan version)

In a food processor, combine the cashews and oats and process until a fine flour forms, 30-60 seconds.  Be sure not to process too long or the oils will release and the cashews will turn into butter.

Add the dates and process again until the dates are finely chopped.

Add the maple syrup, cashew butter, vanilla, and salt.  Process until combined.  The dough should stick together when you press it between your fingers.  If it's too dry, add a teaspoon of water and process again.

Pulse in the chocolate chips until combined.

Line a large plate with parchment paper, Remove the blade from the food processor.  Using your hand, grab a tablespoon of dough and roll/press it between your hands into a ball.  Set the ball on the lined plate and relate with the rest of the dough.

Child the dough balls in the freezer for about 30 minutes.  This just firms them up a bit, but you can enjoy them at room temperature, too.  Store any leftovers in an airtight container in the fridge for up to 1 week or in a freezer-safe bag in the freezer for up to 1 month.

Blueberry Scones

Smitten Kitchen recipes never fail.  These were a tasty (and somewhat healthy) way to enjoy fresh blueberries.

1 cup (125 grams) all-purpose flour
1 cup (120 grams) whole wheat flour
Zest of 1 lemon, finely grated
3 tablespoons raw (turbinado) or light brown sugar
2 teaspoons baking powder
1/2 teaspoon coarse or kosher salt
5 tablespoons cold unsalted butter, cut into small bits
1 cup fresh blueberries
2/3 cup (150 ml) milk, whole is best here
1 large egg, beaten
1 tablespoon raw (tubinado) or other coarse sugar for finishing

Heat oven to 400°F (205°C). Line a large baking sheet with parchment paper. 

In a large bowl, combine flours, zest, sugar, baking powder and salt. Add cold butter and work into the flour mixture until the biggest pieces are the size of small peas with either your fingertips or a pastry blender. Stir in blueberries, then milk, mixing only until large clumps form. Use your hands to reach inside the bowl and gently (so gently) knead the mixture into one mass. The more you knead, the wetter the dough will get as the blueberries break up, so work quickly and knead only a few times, if you can get away with it.

Transfer dough to a well-floured counter and pat into a roughly 1-inch tall disc. Cut into 8 to 10 wedges, do not fret if the blueberries are now making a mess of the dough; it will all work out in the oven. Transfer wedges to prepared baking sheet, spacing them apart. Brush the tops of each with egg, then sprinkle with coarse sugar.

Bake for 15 to 17 minutes, until scones are golden brown on top. Serve warm. I find most scones to be best the first day, but these were not bad at all on day two, gently rewarmed in the oven before eating. 

If freezing: I like to freeze scones unbaked and usually hold any egg wash until I’m ready to bake them. Simply spread the wedges on a baking sheet and chill until frozen solid and will no longer stick to each other, and pack tightly into a freezer bag. You can bake them right from the freezer; you’ll only need 2 to 4 minutes extra baking time.

Overnight Cinnamon Eggnog French Toast

Happy New Year!  I think this might become a New Year's morning tradition in our home, because who doesn't love starting a new year by eating dessert for breakfast?!  I made several changes that are reflected below.  The original recipe can be found here. 

1 loaf day-old French bread cut into 1” cubes
6 eggs
2 cups eggnog (full fat)
1/2 cup milk (whatever kind you want to use)
1/4 cup pure maple syrup
1 Tbsp vanilla extract
1 Tbsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp salt

Brown Sugar Pecan Crumble Topping

1 1/2 cups pecans, chopped

1 Tbsp pure maple syrup

1 tsp vanilla extract

1/2 cup butter, cubed (1 stick)

1/2 cup packed light brown sugar

1/3 cup flour

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1. Lightly spray a 9x13-inch baking dish with nonstick cooking spray then add French bread cubes.
2. In a large bowl, whisk together all remaining ingredients (not including Crumble topping) then evenly pour over bread cubes. Cover pan and refrigerate overnight.
3. Brown Sugar Pecan Crumble:  Add pecans to a medium bowl and add 1 Tablespoon maple syrup and 1 teaspoon vanilla; toss to evenly coat. Set aside.
4. Add butter, brown sugar, flour, cinnamon, nutmeg and cloves to food processor and pulse until it resembles coarse pebbles (or use a pastry cutter).  Add brown sugar mixture to pecans and toss to evenly combine.
5. Evenly sprinkle Brown Sugar Pecan Crumble over the bread and bake at 350 F degrees for 45-55 minutes, depending on how soft/”eggy” you like it. Serve with fresh berries and/or bananas and lots of coffee!