Poll

Toasted Marshmallow Chocolate Cake Covered in Malted Chocolate Frosting

six-layer-chocolate-cake-17-600

Ingredients:

Cake:

  • 2½ cups + 1 tablespoon all-purpose flour
  • 3 cups granulated sugar
  • 1 cup + 1 tablespoon Dutch-process cocoa powder
  • 1 tablespoon baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • 3 eggs, at room temperature
  • 1½ cups buttermilk, at room temperature
  • 1½ cups strong black coffee, hot
  • ¾ cup vegetable oil
  • 4½ teaspoons vanilla extract

Toasted Marshmallow Filling:

  • 16 large marshmallows
  • 1 cup powdered sugar
  • 1 cup unsalted butter, at room temperature
  • ½ teaspoon vanilla extract
  • 1 (7½-ounce) jar Marshmallow Fluff
  • Malted Chocolate Frosting:
  • 2 cups unsalted butter, at room temperature
  • 4 cups powdered sugar
  • ¾ cup Ovaltine Classic
  • 1 tablespoon vanilla extract
  • Pinch of salt
  • 8 ounces semisweet or dark chocolate, melted and cooled
    ½ cup heavy cream

Instructions:

Cake:

  1. Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.
  2. 2. In the bowl of an electric mixer (or large mixing bowl if you’re using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.
  3. 3. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).
  4. 4. Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.

Toasted Marshmallow Filling:

  • Place the marshmallows on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place on the lowest rack of oven, and broil marshmallows until nice and brown on top, keeping an eye on them the entire time so they don’t burn. Remove pan from oven and gently turn the marshmallows over, and broil until the other side is golden brown.
  • Beat the butter and powdered sugar on low speed until blended together, about 1 minute. Add the vanilla extract and increase the speed to medium-high; beat for 3 minutes. Stop the mixer, add the Marshmallow Fluff and toasted marshmallows, and mix on the lowest speed for about 1 minute, scraping the sides of the bowl as necessary.

Malted Chocolate Frosting:

  1. Beat the butter and powdered sugar on low speed until blended together, about 1 minute.
  2. Add the Ovaltine, vanilla and salt, and continue to beat on low until well combined, about 1 to 2 minutes. Add the melted chocolate and beat on medium speed until smooth, about 2 minutes. Add the heavy cream and beat on medium-high speed for another minute.

 Assembly:

  1. Slice each cake layer in half horizontally so you have six cake layers. Place your first layer face-up on a cake plate and cover with one-third of the Toasted Marshmallow Frosting. Place another cake layer face-up and cover with about ¾ to 1 cup of Malted Chocolate Frosting. Repeat, alternating marshmallow and chocolate filling layers, until you come to your cake final layer, which you will place face-down. Frost the entire outside of cake with the remaining Malted Chocolate Frosting.

Source: http://www.browneyedbaker.com/six-layer-chocolate-cake-with-toasted-marshmallow-filling-malted-chocolate-frosting/

Peanut Butter & Butterscotch Cake

butterscotch cake

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter, room temperature
  • 1 cup chunky peanut butter
  • 3 cups brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

Instructions:

  1. Cream together room temperature butter, peanut butter, vanilla, eggs (one at a time) and brown sugar in mixer.
  2. In separate bowl, sift together flour, baking powder, baking soda, and salt.
  3. Add the flour mixture to the sugar mixture, alternating with buttermilk. Add in 1/3 flour mixture then 1/2 cup of buttermilk, another 1/3 of flour mixture, remaining buttermilk, then remaining flour.
  4. Bake in two 9in round cake pans at 350 for 25-35 minutes.

Source: http://iambaker.net/butterscotch-peanut-butter-cake/

 

Banana Bread Pudding

banana bread pudding

Ingredients:

  • 8 tbsp. butter
  • 4 bananas
  • 6 tbsp. light brown sugar
  • .67 c. milk
  • 1 c. heavy cream
  • 2 eggs
  • 1 egg yolk
  • ⅓ c. granulated sugar
  • 1 tbsp. granulated sugar
  • .13 tsp. salt
  • ½ tsp. fresh nutmeg
  • ½ tsp. cinnamon
  • 6 slice firm white bread

Instructions:

  1. Heat oven to 325 degrees F.
  2. Butter (using 1 tablespoon) a 9-inch deep-dish pie plate and one side of a 12-inch square of aluminum foil; set aside.
  3. Cook bananas with 4 tablespoons butter in a medium skillet over medium-high heat until golden brown. Sprinkle in 2 tablespoons brown sugar and cook until sugar melts and coats bananas. Set aside.
  4. Beat the milk, cream, eggs, yolk, 1/3 cup granulated sugar, salt, nutmeg, cinnamon, and remaining 4 tablespoons brown sugar together.
  5. Brush bread with the remaining butter, cut each slice in half, and layer in the pie dish. Tuck bananas between the slices. Pour in the milk mixture. Press to absorb the liquid.
  6. Cover with foil, bake for 30 minutes, remove foil, sprinkle with the remaining tablespoon granulated sugar, and bake uncovered until golden brown, about 25 more minutes.
  7. Cool on a wire rack. Serve warm or at room temperature.

Source: http://www.countryliving.com/food-drinks/recipes/a2086/banana-bread-pudding-clv0208/

Sweet Potato Mini Cheesecakes

spcheesecake-2-2

Ingredients:

  • 4 tablespoons unsalted butter, melted
  • 2/3 cup graham cracker crumbs
  • 8 ounces cream cheese, softened to room temperature
  • 6 ounces mascarpone cheese, softened to room temperature
  • 2/3 cup sweet potato puree
  • 3/4 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • whipped cream for topping+sprinkles of cinnamon+graham crumbs

Directions:

  1. In a small bowl, mix together butter and graham crumbs until moistened. Press crumbs into the container of your choice (jar, ramekin, etc) with the back of a spoon.
  2. In the bowl of an electric mixer, beat cream cheese and mascarpone cheese until combined and smooth, scraping down the sides when needed. Add in sweet potato and mix until smooth again. With the mixer on low speed, slowly drizzle in the condensed milk, continuing to scrape down the sides until the mixture is very smooth. Add in vanilla extract, salt and cinnamon, beating well.
  3. Pour or spoon cheesecake mixture evenly over top of crusts. Refrigerate for 4-6 hours, then top with whipped cream, garnished with a sprinkle of cinnamon and graham crumbs.

Source: http://www.howsweeteats.com/2012/10/no-bake-sweet-potato-cheesecakes/

Salted Caramel Creme Filled Brownie Macaroons

Brownie-Sandwich-Cookies-with-Salted-Creme-Filling-2_Bakers-Royale1

Ingredients:

Brownie Cookie:

  • 12 oz. chocolate, chopped
  • 3 tablespoons butter
  • 2 large eggs
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour, sifted
  • ¼ teaspoon baking powder, sifted

Salted Caramel Creme Filling:

  • 1 cup butter
  • 2 cups confectioner sugar
  • 1/4 teaspoon salted
  • 1/4 cup caramel

Instructions:

To make brownie cookies:

  1. Place 7oz. of the chocolate and the butter in a saucepan over low heat and gently stir until melted and smooth. Set aside.
  2. Place the eggs, sugar and vanilla in the bowl of a stand mixer fitted with a whisk attachment and beat for 15 minutes or until pale and creamy. Add in flour, baking powder, melted chocolate mixture, remaining 5 oz. of chocolate and mix to combine. Set aside to stand for 10 minutes.
  3. Spoon a little under a 1 tablespoonful of the mixture, onto parchment lined bake sheet. Bake for about 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.

To make caramel creme filling:

  1. Place butter in a bowl and beat until creamed. Add in confectioner sugar and salt and beat until light combined. Add in caramel and beat until combined.

Assembly:

1. Spread a  tablespoon and a half of caramel creme on underside of one brownie cookie and place a second brownie cookie bottom side down on top frosting.

Source: http://www.bakersroyale.com/brownie-sandwich-cookies-with-salted-caramel-creme-filling/

 

Brown Butter Rum Cannolis

Brown-Butter-Rum-Cannoli-by-Bakers-Royale-copy1

Ingredients:

Wonton Cannolis:

  • 20 wonton sheets
  • 4 tablespoon butter, melted

Brown Butter Rum Mascarpone Filling:

  • 16 oz mascarpone cheese
  • 6 tablespoons butter, browned
  • 2 tablespoons gold rum
  • 3 1/2 – 4 1/2 cups confectioner sugar
  • 6 oz. melted chocolate
  • 4 oz. crushed almonds

Directions:

Preparation:

  1. Heat oven to 376 degrees F.

To make can wonton cannoli:

  1. Use a 3 1/2 inch round cutter and stamp out a circle from each wonton sheet. Using a pastry brush, cover each side of wonton round with butter.
  2. Wrap wonton around cannoli form and place on a bake sheet with seam side up. Bake at 375 degrees for about 5-7 minutes or until golden brown (start checking for doneness at 5 minutes).
  3. Remove bake sheet from oven and then remove cannoli cookies from forms. Place cookies on a rack to cool.

To make mascarpone filling:

  1. Place butter in a small pan and heat until butter is brown and nutty in aroma. Remove from heat and strain. Set aside to cool, but still liquid. Add rum to cooled butter and stir to combine.
  2. Place mascarpone and confectioner sugar in a bowl of an electric mixer fitted with a paddle attachment; beat until smooth. Add in butter mixture and beat until combined.
  3. Transfer filling to a pastry bag fitted with preferred tip.

Assembly:

  1. Dip ends of cannoli cookie into chocolate. Dip chocolate covered ends into crushed nuts. Set aside until chocolate hardens and sets.

     2. Pipe filling into both ends of cookies. Drizzle with remaining chocolate and dust with  confectioner sugar.

Source: http://www.bakersroyale.com/brown-butter-rum-cannoli/

Smores Jar

smores jar

Ingredients:

For Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 stick butter
  • Pinch of salt

For Cake:

  • 1 1/8 cups all purpose flour
  • 1/4 cup dark cocoa powder
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup + 1 tablespoon heavy cream
  • 1/2 cup butter, melted
  • 2 tablespoons sour cream

For Topping:

  • 1 bag of large marshmallows

Instructions:

For Crust:

  1. Preheat oven to 350 degrees.
  2. Melt butter and mix in graham crumbs and salt. Mix until moistened.
  3. Spray 4 mason jars with non-stick spray and press graham crust into jars.
  4. Add a tablespoon to each, and repeating until graham crumbs were gone.

For Cake:

  1. In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream.
  2. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth.
  3. Using a 1/4 cup measure, add batter to mason jars one scoop at a time (fill half-way up).
  4. Place mason jars in a baking dish and add about 1 1/2 cups of water to the bottom. Bake for 30 minutes, or until cake is set.

For Topping:

  1. Remove cake from the oven and press large marshmallows down on top (about 4-5 each).
  2. Heat the broiler on your oven and brown marshmallows for about 1-2 minutes, or until golden brown.

Source: http://www.howsweeteats.com/2011/04/smores-cake-in-a-jar/