Carrot Cake for breakfast, S'mores Cake for dessert?

Carrot cake yogurt.  Do you know it exists?  I do, because I saw some yesterday and decided it was good enough for breakfast.  I just finished some, and do you know what it tastes like?

Carrot cake!

How can yogurt taste like carrot cake?  What is the tell-tale flavor of carrot cake, that when the folks over at Publix dropped it into a tub of yogurt these food scientists looked at each other and decided a big, nerdy high-five was in order?

Down low.

Too slow.

Carrot cake.  Snort snort.

Well done, food geeks, and I suppose this would be the time to transition to a beautiful recipe for carrot cake (but I have never been much for transitions).  Instead, as promised in a previous post, I have pictures of my S'mores Cake.

S'mores Cake

Ooey Gooey S'moes Cake

One might remember this cake from a post I did just after Christmas.  I remember talking with my dad about baking a graham cracker crust into cake.  Would it work, I wondered?  Then I went gawking, and I discovered that I was not the first person to wonder. And what's more, S'mores Cakes and cupcakes have been seriously over-played.

Seriously.

So I am sure if you are a food blog follower, the last thing you want to see is yet another version of the S'mores Cake.  If you are not, and you think that buttery graham baked into a rich chocolate cake, topped with light and creamy mallow frosting sounds supremely decadent and amazing, then read on.

S'mores Cake with piped rosettes

For whatever reason, I did not post a recipe for this cake on the last go-around.  It really is as simple as making a graham cracker crust, pressing it into the bottom of a cake pan, and then pouring cake batter over it and baking as per usual.  But since I recognize that what is simple for a girl who bakes 5 cakes a week is not so simple for someone who doesn't.  So here we go.  A recipe.

S'mores Cake
1 recipe graham cracker crust*
1 recipe chocolate cake**
1 recipe Swiss Meringue Frosting***

Pre-heat an oven to 350.  Divide the graham mixture into two equal parts, and press into two prepared 8" pans (buttered and floured).  Pour the batter over the pressed crust, until about 2/3-3/4 full.  Yes, you will have leftover batter.  Bake at 350 for 30-35 minutes.  Be careful not to open the oven door before the 30-minute mark, as this cake tends to sink.  Check with a skewer for doneness.  Remove, and let cool on a wire rack for 15 minutes in the pan.  Run a paring or steak knife around the side of the cake to release it from the pan. The graham will want to crumble a bit, but no worries.  It will crisp up.

When completely cool, frost with Swiss Meringue frosting, and of course, torch with a small butane torch until a nice, spotty golden brown.  Top with melted chocolate and graham cracker crumbs.

*Graham Cracker Crust
11/4 cups of graham cracker crumbs
1 stick of butter, salted
1/4 cup of sugar

Mix the items together until combined.  Use as needed.

**Beatty's Chocolate Cake
1 3/4 cups ap flour
3/4 cup cocoa powder
2 cups granulated sugar
1 t baking powder
2 t baking soda
1 t kosher salt

1 cup buttermilk
2 eggs
1/2 cup canola oil
1 t vanilla extract

1 cup hot coffee

Combine all of the dry ingredients in a large bowl, and mix well.  Being sure all of your wet ingredients (except the coffee) are at or near room temperature, combine in a large measuring cup (or any vessel that is easy to pour from).  Slowly pour the mixture into the dry ingredients, mixing all the while.  Scrape down the sides and bottom of the bowl, and then slowly and carefully pour in the coffee.  Again, with a spatula, scrape down the sides and especially bottom of the bowl, and stir until somewhat uniform in texture (you might see a few bumps, but that's fine).  This batter is very thin.  Follow directions above to complete this cake.

***Swiss Meringue Frosting (aka Marshmallow Frosting)
6 egg whites
1.5 cups of sugar
scant 1/2 t cream of tartar
2 t vanilla extract

Combine the egg whites and sugar into a large, heatproof bowl.  Place the bowl over a simmering pot of water, and using a candy thermometer, heat until the mixture is at 160 degrees, whisking all the while.

Remove from heat, and whip on high while adding the cream of tartar.  Whip until you have glossy, stiff peaks.  Add the vanilla extract, and beat for a moment more, until incorporated.

So, there you have it.  S'mores Cake.  Perhaps you will have the kitchen patience to make it (and the husband to clean up your mess).  Otherwise you can give me a call, and I will make one for you.

Or perhaps there is a tub of S'mores yogurt out there with your name on it.

You decide.

Happy Monday.

Rachel Bee

Cupcake disaster.

"Cupcake" and "disaster" are two words that should never be in  the same sentence, but I have paired them way too many times since I started baking.

Exhibit "A."

- A pitcher of what should have been cupcakes.  Instead they were something that looked like biscuits, and felt like briquets.  They are Lemon Ricotta Muffins, and they were going to get a healthy smear of cream cheese frosting.  The last time I made these, I swooned as they were the most delicious and texturally beautiful treat I have ever eaten (I say that a lot).  When one takes a cupcake or muffin out of its pan, she should be afraid of squishing it's little body, as they should be delicate and tender.  I took these out of the tin, and they were (even fresh from the oven) hard and- well, hard!  Why?  I learned that day that I should never bake these in double batches.  It is a very thick (understatement) batter, almost like biscuit dough; so it is very easy to over mix.  And I did.  Lots and lots.

Langston ate them.

Well, not all of them.

And onto Exhibit "B."

These are Sour Cream Chocolate Cupcakes with Chocolate Buttercream.

Disaster, right?  I even put sprinkles on them!

OK.  These weren't a disaster in the way they taste.  I think.  I didn't eat one, but I did try the batter, and that stuff was pretty amazing!  The disaster was in the delivery.

I have a friend named "E."  If I could say one thing about her, I would say that she is "friendly."  Casual in style and demeanor, open in heart, always willing to help a friend, never vain and always beautiful- insightful, scholarly, and not above eating a cupcake- E's birthday was last Thursday; and she got nothing from me aside from a "wall post."

Bad.  Friend.

So, as we both sing together, it was my goal to bring a dozen cupcakes to vocal rehearsal last night to celebrate her passed birthday.  I figured I could get rid of maybe 4 of them, and rest I would pawn off on some unsuspecting soul (who is probably on a diet).  And then the madness began.

1.  E arrived late, so I wasn't able to explain to her that I had made her cupcakes.
2.  Vocal rehearsals ended, and immediately 10 kids came in to rehearse a song.
3.  Add 6 people more when the band arrived simultaneously.
4.  Minus half of the vocalists who left without cupcakes (who probably would have refused them anyway).
5.  By this point, I am thinking, "What was I thinking?"
6.  Add child whom I love asking me "Who are the cupcakes for?"  DRAT!  The children have spotted the cupcakes!
7.  Add my own child being, well, my own child.
8.  Add another child asking about the cupcakes.
9.  Add a musician asking about cupcakes.

Eleven cupcakes, in need of a loaves-and-fishes miracle, and no one with the faith to do it.  I am panicking!

"Well, what happened?"

Langston needed to leave, so I looked at one of the kids (all but one family of kids have left by now) and said, "Make sure E gets one, and then ask your mom if and when you can have one."  And I left.  Eleven cupcakes and 15 people.

What a mess.

How embarrassing.

Happy Birthday, friend, and I will do something successfully nice for you soon.

Chocolate Sour Cream Cupcakes (adapted from Sweetapolita)
*makes 24 cupcakes:)

6 Ounces unsalted butter, softened
2 cups dark brown sugar (I used light brown and it was fine)
2 t vanilla extract
3 large eggs, at room temp
8 ounces (1 3/4 c) all purpose flour
3/4 cup cocoa powder
1 1/4 t baking soda
1 t baking powder
1 t salt
1 1/2 c sour cream
1/4 c mayonnaise

One recipe Chocolate Fudge Frosting

Cream together butter, sugar, and vanilla (about 5 minutes) until light and fluffy.  Add in eggs, one at a time, until incorporated.

Whisk together all of the dry ingredients in a medium sized bowl.  Add to your butter mixture, alternating with the sour cream, beginning and ending with the flour.  You might (I know I did) need to help your batter by hand, as it will be really, really thick.

After everything is incorporated, fold in the mayo (yes, mayo).  You will not regret this addition.  It adds so much moisture!

Bake in the oven for 16-18 minutes at 350.

After cooling, frost those cupcakes, and please- if you are going to "be confectionate" with them, make enough for the whole crowd.

Rachel Bee, happy with tomorrow's delicious post in her belly.

It was a dark day...

Yesterday, I did not pick up a knitting needle.  

I could not help myself.  

I baked a cake.  

This one...

Mint Cake

I know.  It looks pretty delicious.  It tastes pretty delicious.  I even cut it open to try. 

Do not make eye contact.  

But do not let this confection deceive you, with it's mint green creaminess, or the gooey bath of dark chocolate ganache.  Even the fudgy layer of decadence in the center of this treat cannot be trusted.  

This cake is evil.  

Look.  See how it mocks me?

"Rachel.  How could you say such a thing?  What did the cake ever do to you?"

OK.  It all started on Monday morning, when I realized that a co-worker of mine was having a birthday. "Yeah!  Time for cake!"  And my thoughts went rolling.  I knew I had a six inch layer of chocolate and strawberry cake in the freezer, and I thought that making a vanilla cake would complete the Neopolatin trifecta.  How delicious would that be?  

So, I sat out all of my ingredients to soften and come to room temperature.  A few hours later, I went into the kitchen to start on my cake.  

Butter: creamed; eggs: separated; vanilla: check; almond extract: check- oh.  Oh no.  Oh crap.  Oh words worse than "crap." 

Peppermint.  Everyone take a moment to put their peppermint into the back of their pantries until next Christmas.  What??  What was I thinking?  Why did I not read?  

Is there anything flavor more obnoxious- more repugnant than peppermint?  I tried furiously to remove the poison, when I realized that even a drop of the stuff could ruin (or make, I suppose-in some cases) a cake.  So I left it.  

I baked it.  

And then I stared at it.  What to do?  Peppermint in a white cake?  Peppermint in February?

I anxiously googled and googled to find some way to make peppermint less obvious.  Perhaps there is a food pairing- some hip, new trend that I am unaware of- lemon?  Berry?  Sounds more like a pack of Orbitz gum than a slice of cake to me.  So I folded.  

Green.  Chocolate.  Sure.  Why not?

As I frosted my creation, my husband set up a mini-studio in the kitchen (as he often does).  We have a wonderful gadget called a "ring flash,"  which looks like a 36" mylar balloon with a light in the middle.  We love this flash (we have many times tried to sleep with it, but he always steals the covers).  It has become a vital part of portrait work, and when it crashed to the floor- the $80 bulbs breaking into tiny shards of dispair- we were really, really not happy.  

Buah ha ha. 

See?  It cackles.  Why do you hate me, cake?

As you can see, I cut it open.  No one needs this sugary lump of bad luck as a birthday cake.  

No matter how good it tastes.  Or looks.  Or tastes.  

Yum.  I mean, "grr,"

Manage to have a beautiful day. 

Rachel Bee

Crazy ol' St. Valentine...

Oh, St. Valentine.

We learned who he was in school.  I think I might have even seen a play about his antics.

Crazy ol' St. Valentine.

I don't know what I truly think about his holiday, as we haven't observed it in 6 years.  I think I have told myself that everyone else stopped observing it as well.  As I flip through Valentines Day memories in my mind, more of them are tear-filled dramatics rather than observances of romantic bliss.  My Facebook updates show that the boyfriends of my unmarried friends shower them with presents, as my married friends tend to post an amorous quotation; or spend the evening grilling out with their children.

As I have been married for nearly five years, I have realized that flowers are too expensive for something that ultimately ends up in the garbage.  The chocolate that comes in heart-shaped boxes is usually poor in quality and is not worth the calories.  Dinner out means sitting with complete strangers and spending money on something one could do better at home.

But is it all a sham?

A day to celebrate romantic love?

Well, whatever it is or isn't, one thing I know: it is definitely a day for eating cake.

Or cupcakes.

Heart-shaped doilies.  I love them.  

Well, everyday is a day for eating cake, in my opinion.  I had some leftover coconut cake for breakfast.

What?  shut up for two seconds and give you a closer look?

OK.

Chocolate Cupcakes

I actually made these for a married friend of mine who celebrates Valentines Day.  Go figure.

Moist Chocolate Cake topped with my favorite Swiss Meringue Buttercream, tinted the most delicate of pale pinks; the deep blackness of the Oreo crumbs nestled on the blush of buttercream is a sight to behold.  What you cannot really see are the precious pink fondant daisies.  They were adorable.

So dear.

I also made a cake with the other half of the frosting and batter.  You will see it soonish.

So, romantic love.  Whatever this day dedicated to it is or isn't, I accept it for the sugar it offers.

Because cake is delicious.  And the affirming smile I get from the one who took the pictures is a celebration to me.

Chocolate:  Mi Amour.  

Have a beautiful day.

Rachel Bee

Oreo Cake: the Recipe

Making this one short and sweet, folks.  Here is how you make an Oreo Cake:

Oreo Cake (it's an Oreo Cake)

One recipe Beatty's Chocolate Cake

One and a half sleeves of Oreos

1/2 stick butter, melted

Preheat your oven to 350 degrees.  Butter the bottom of 2 8" or 9" pans, and place a round of parchment paper in each.

Crush the heck out of some Oreos.  Use a plastic bag, 2 sheets of wax paper, a food processor, a two year old- whatever you have on hand.  Crush them until they are fine crumbs.  Pour into a bowl, along with the melted butter, and stir.  Divide the mixture in two equal parts, placing each part in a prepared pan.  Using a spatula, spread and pack down the crumbs.  If you find that there is some negative space, that is OK, or you could mash up some more cookies, melt some more butter- you get the picture.

Make your cake batter, and divide equally between the two pans.  Yep, pour it right on top of those cookie crumbs.  Bake for nearly 30 minutes, until done in the middle.  Put pans on a cooling rack.

Now, after 10 minutes have passed (or so), take a knife and scrape along the inside of the pans, separating any cake that is stuck to the sides.  Really get down there.  I mean, really.  Go around three or four times.

Brace yourself.  Take a pan, place your hand over the cake, tip it over (so the cake is in your hand), and quickly flip back over, as gently as possible so that the crumbs don't explode all over your counter.  Your hand will get covered in sticky cake goo, but that's OK.  You will cover it in frosting.  The cake.  Not your hand...

Understanding that your cakes are still in one(ish) piece, let cool completely.  Cover in plastic wrap, and stick in the freezer (overnight, if possible).

The next day, make your chocolate frosting.  You can find the recipe here. 
When your frosting is thick enough, go ahead and make your filling.

Oreo Cream Cheese Frosting

1 stick unsalted butter (softened)
2/3 package cream cheese (softened)
8 oz. powdered sugar, sifted
1 t vanilla
1/4 c +2 tbsp. crushed Oreos

Cream the butter and cheese together, and then scrape down the sides.  Add powdered sugar and mix, just until incorporated.  Stir in vanilla, and then fold in the crumbs.  If your mixture seems too thin, put in the freezer for ten minutes.

Pull your cakes out, and unwrap one.  If necessary, take out a serrated knife and saw down any weird or bumpy edges of the cake.  Be prepared, you may curse.  That cookie crust can be a... well, anyway.

Spread a thick layer of the cream cheese frosting onto the middle of the cake, reserving some for decorating later.  Leave about a 1" space around the edges of the cake, as when you are frosting the outside, you don't want a big smear of white frosting in the center of the cake.

Think about it.  It does make sense.

Take the chocolate frosting and fill in that space around the edges, making it one flat and smooth layer of frosting all the way across.

Unwrap your second cake, and on a flat surface, cut down the bumps and level the top- when you are satisfied, place it on the first layer.  Normally I would shave them both off together for a completely uniform look, but that cookie crust... curses!

Start the frosting process, keeping a cup of hot water beside you.  I cannot tell you how much a metal offset spatula has changed my life here.  Get one.

When you are finished, decorate as desired.  Make it as gaudy as possible.  We all love Oreos.

Have a beautiful day.

Rachel Bee

Still digesting...

Christmas was over a week ago, and I feel as if I am still digesting it's glorious meal.  Here is a little taste of what we had...

That's right, a big, delicious $67.00 hunk of red meat, roasted to rare perfection.  However, today's post is not about the prime rib that is still lodged in my arteries, it is about Christmas's decadent dessert!

This...

This was my attempt at a s'mores cake.  That's right, two layers of chocolate cake, with a graham cracker crust baked right into the bottom of the cake.  It worked!  Despite my worries, the crust came out with the cake layers in one piece.  I frosted it in gooey marshmallow icing, and then my husband showed me how to fire up the butane and torch that baby!

Yes.  Those are my manly hands.

Chocolate drizzle, plus a layer of melted chocolate between the layers made for an amazing mouth-feel.

Every bite contained cold, soft sweetness, rich chocolate cake, salty crunch from the graham cracker, and luscious dark chocolate.  It was heaven.  Absolute heaven.

Oh, I forgot to say, take extra care in cutting this cake.  The frosting is pretty gushy, and the crust in the middle makes for an interesting challenge with the knife.  We did OK.

Well, there you have it, folks.  I promise a tutorial in the very near future.  Really, I do.  And a recipe for the frosting.  The cake is the same I featured on the "i heart pot luck dinners" entry.

Hope you had a beautiful Christmas, and are experiencing wonderful New Year.  Oh, and why not?  One last picture of this gorgeous cake...

Wow.  Make one.

Rachel Bee