SMITH ISLAND CAKE

SMITH ISLAND CAKE
https://sallysbakingaddiction.com/2018/07/23/smith-island-cake/#jumptorecipe

This is so yummy!  It takes a while to bake especially with the cool down time (3-4 hours).  I had a jar of caramel I needed to use so used that for 3 of the layers. I did eight layers.  Had them cool down on  a piece of wax paper.  Each piece has it own piece.  That worked well.  Had the one that came out of oven cool off on cookie sheet (on piece of wax paper) until next one was done.  Cooked two at a time.  Make chocolate icing first.  Set out eggs, butter and buttermilk to get to room temperature.  This would be a good one to make the day before and assemble about an hour before eating.  Looks cool in glass cake dish.  Jackson said this cake has a good balance.  Not too much of anything.  He also said he likes this cake 12 times better than the American chocolate cake from Costco.  Scott wants this for his bday (with peanut butter and chocolate).

 











*see notes below for more tips

Other ideas:
-strawberry jam (or any fruit) with vanilla butter cream
-peanut butter frosting and chocolate
-prune filling

Chocolate Icing
6 Tablespoons (85g) unsalted butter, cut into 6 pieces
one 4 ounce bar (113g) bittersweet chocolate, coarsely chopped*
1 and 2/3 cups (335g) granulated sugar
1 cup (240ml) heavy cream
2 teaspoons corn syrup (optional, for shine) (didn't add)
1 teaspoon pure vanilla extract
pinch salt

Cake
3 and 3/4 cups (431g) sifted all-purpose flour (sift flour before measuring)
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
5 large eggs, at room temperature
2 and 1/2 teaspoons pure vanilla extract
1 and 3/4 cups (420ml) buttermilk, at room temperature*
optional: rainbow sprinkles for garnish

Directions:
Make the icing first: The icing needs to completely cool and thicken, so prepare it first. Combine the butter, chocolate, granulated sugar, heavy cream, and corn syrup together in a medium saucepan over medium heat. Stir constantly until butter has melted. Once melted, stir occasionally as the sugar dissolves and the mixture comes to a boil. Allow to boil for 1 minute. Remove from heat and stir in the vanilla extract. Taste (it's warm, so be careful!) Add a sprinkle of salt, if desired. I always add a pinch. Leave uncovered and set aside to thicken and cool for at least 1-2 hours or until it has a spreadable consistency. This is enough time to bake and cool the cake layers. See make ahead tip if you want to prepare ahead of time. Yields about 2 and 1/4 cups icing.

Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the thin cakes seamlessly release from the pans; they may crack and crumble otherwise. (You can reuse the parchment for each of the 9 cakes or cut 9 individual circles.)

Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.
(There are 8 cups of batter total, so each of the 9 cakes will have slightly less than 1 cup of batter. Leave unused batter loosely covered at room temperature as cakes bake.) Pour slightly less than 1 cup of batter into prepared cake pans. Bake for 12 minutes or until a toothpick inserted comes out clean. The cakes are VERY thin, so they shouldn't take much longer than that. Allow to cool for a couple minutes, then carefully invert the cake onto the counter. Peel off the parchment to reuse (or use a new parchment round). Grease the warm cake pans, line with parchment, and grease the parchment. Repeat with slightly less than 1 cup of batter per cake pan. Repeat baking, cooling, and releasing the cakes from the warm pans. Grease the warm cake pans, line with parchment, and grease the parchment. Repeat one final time. Allow all 9 layers to cool completely, about 45 minutes.

Assemble cake: Carefully place one layer on a serving platter or cake stand. Spoon and spread 1/4 cup of icing on top, then repeat with the rest of the cake layers and icing. Some icing will spill over the sides and that's ok! Makes a beautiful cake! Decorate the top with sprinkles, if desired.

Set cake aside for at least 30 minutes before slicing and serving. This gives the icing a chance to adhere to the cake and makes slicing a little easier.

Cover and store leftover cake at room temperature for 1-2 days or in the refrigerator for up to 1 week.

Make ahead tip: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the icing can be prepared then covered and refrigerated overnight. Set the icing out at room temperature for an hour to soften up before using. The assembled cake can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Tastes better fresh though!

Recipe Notes:
*The 9 cake layers are baked individually instead of baking 3 or 4 thick cakes and slicing them horizontally to create layers. Baking each cake layer individually doesn't take any longer since the thinner cakes take less time in the oven, about 12 minutes each. Baking 3 at a time, they'll be done in less than 40 minutes. This method also ensures that each layer is baked evenly. Baking 3 thicker cakes risks over or under-baking and the cakes are more likely to sink in the centers because they're so thick. If you have more than 3 9-inch cake pans, bake more cakes at once. I baked 4 cakes 2x then 1 cake by itself. If you have fewer than 3 9-inch cake pans, simply bake in batches until all 9 cakes are baked.

*For a sweeter icing, use semi-sweet chocolate. For dark chocolate icing, use bittersweet chocolate. For very dark chocolate icing, use unsweetened chocolate. I prefer bittersweet chocolate.

*If needed, you can use whole milk mixed with 1 and 1/2 teaspoons of white vinegar or fresh lemon juice instead of buttermilk.

KENTUCKY BUTTER CAKE

KENTUCKY BUTTER CAKE

This cake goes very well with strawberries and whip topping!

CAKE

1 cup butter, cubed at room temperature

2 cups sugar

4 eggs

1 T vanilla

3 cups flour

1 tsp kosher salt

1 tsp baking powder

½ tsp baking soda

1 cup buttermilk

BUTTER GLAZE

1/3 cup butter

¾ cup sugar

2 T water

2 tsp vanilla

Preheat oven to 325.

Grease a 10” bundt pan with butter or shortening very liberally.  Dust pan with flour and set aside.

Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment.  Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.

Pour batter into prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.

When the cake is done make the glaze.  Combine all ingredients into a small saucepan over medium-low heat.  Stir continuously until the butter is melted and the sugar is dissolved.  Do not bring to a boil.

Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.

Allow the cake to cook completely in the pan and then invert the cake onto a serving plate.

Tip: It is more moist and flavorful when it has rested overnight.

DOUBLE CHOCOLATE MOUSSE TORTE

DOUBLE CHOCOLATE MOUSSE TORTE
https://www.melskitchencafe.com/double-chocolate-mousse-torte/

Made this for Scott's bday 2018.  We really, really liked it!  It was chocolately but not too much.  I did a step a day - takes awhile with cooling time.  Had with strawberries.  Didn't keep in fridge until I had done the mousse. 

CAKE:

• 8 ounces bittersweet or semisweet chocolate, chopped (see note)
• 1 cup (8 ounces, 2 sticks) butter
• 1 cup (7.5 ounces) granulated sugar
• 5 large eggs
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup (1.25 ounces) all-purpose flour

MOUSSE:

• 2 tablespoons unsweetened natural or Dutch-process cocoa powder
• 5 tablespoons hot water
• 8 ounces bittersweet or semisweet chocolate , chopped fine
• 1 tablespoon butter
• 1 1/2 cups cold heavy cream
• 1 to 4 tablespoons granulated sugar, depending on desired sweetness
• 1/2 teaspoon vanilla extract
• pinch of table salt

WHIPPED CREAM TOPPING:

• 3/4 cup cold heavy cream
• 2 tablespoons powdered sugar
• Grated chocolate, for garnish (optional)
• 2 cups fresh raspberries (or other fresh fruit)

1. FOR THE CAKE, preheat the oven to 325°F.
2. Lightly grease a 9- or 10-inch springform pan; dust with sugar (optional).
3. Combine the chocolate and butter in a saucepan or in a microwave-safe bowl. Melt over low heat (on the stovetop) or on 50% power in the microwave at 1-minute increments, stirring in between.
4. Cool the mixture to lukewarm. Whisk in the sugar to combine.
5. Add the eggs one at a time, blending well after each addition. Mix in the vanilla and salt. Add the flour and mix until just combined.
6. Pour the batter into the springform pan. Bake until the cake just rises in center (a tester inserted into center will not come out clean) and springs back lightly to the touch, 30-35 minutes.
7. Cool completely in the pan (the center of the cake may fall slightly). Cover and chill while making mousse.

1. FOR THE MOUSSE, whisk together the cocoa powder and hot water in a small bowl; set aside.
2. Melt the chocolate and butter together in a microwave-safe bowl on 50% power, stirring often, until smooth (don’t overheat!). Whisk the cocoa/water mixture into the melted chocolate until smooth (if there are little lumps, you can press the mixture through a fine mesh strainer into a clean bowl). Let it cool to room temperature (just slightly lukewarm is fine, too, as long as it isn’t warm or hot).
3. In a medium bowl with an electric mixer, whip the cream, granulated sugar, vanilla, and salt at medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when beaters are lifted (I often use my Blendtec blender to whip cream – only takes a few seconds).
4. Using a rubber spatula, fold 1/3 of the whipped cream into chocolate mixture to lighten. Fold in the remaining whipped cream until no white streaks remain.
5. Spoon the mousse over the cooled cake. Cover and refrigerate for at least 6 hours or up to 1 day.
6. Run a sharp knife around the edge of the pan to loosen the torte if it hasn’t pulled away from the sides of the pan while cooling.
7. Release the springform pan sides. Transfer the torte to a platter, if desired (often, I just leave it on the base of the springform pan).

1. FOR THE WHIPPED CREAM TOPPING, using an electric mixer, beat the cream and powdered sugar in a medium bowl until soft peaks form. Spread the whipped cream over the torte. Dust with grated chocolate, if desired.
2. Top with raspberries. Chill for up to an hour or serve immediately.

CHOCOLATE PEANUT BUTTER BROWNIES

CHOCOLATE PEANUT BUTTER BROWNIES
I really liked this was made in a 9x9.  Then we didn't have a dessert around for so long.  Abagail picked them out from Pinterest for FHE.  These are super tasty!  Scott really liked them.



9x9 inch

Brownies Layer
butter (1 stick)
230 gr dark chocolate – chopped
white sugar (3/4 cup)
(¼ cup) light brown sugar
1 tsp vanilla extract
3 eggs
80 gr flour
2 tbs cocoa powder
Pinch of salt
½ cup chocolate chips
  
Peanut-Butter Layer
(3/4 cup) creamy peanut butter
powdered sugar (1 cup)
2 tsp vanilla extract
2 tbs milk

In a large bowl, melt the butter and chocolate (230 g) – you can do it using the microwave. In a separate bowl mix the flour + cocoa + salt. 

Using a mixer (you can use a hand-mixer), cream together the peanut butter + powdered sugar + vanilla extract + milk. The mixer will be thick.

Preheat the oven to 175C (350F), lightly butter the pan – bottom and sides – and place a baking sheet, hanging on 2 sides. Butter the baking sheet as well.

Stir the sugars into the chocolate mixture (that has cooled down a little), add the eggs. one by one, and mix after each addition. Add the vanilla and mix. Fold gently the flour mixture.
Take half of the mixture and spread into the pan.

Take chunks of the peanut butter filling and flatten on the brownie layer – using your hands.
Now spread the second half of the brownie batter on the PB layer

Sprinkle with chocolate chips, and using the back of a spoon, press them gently(!) into the brownie layer.

Bake 30-35 mins, until the brownies begin to pull away from pan's sides, and a toothpick comes out with moist crumbs.  If you see cracks – it's fine. That's what makes the top layer crispy.

Let cool on a wire rack, and go around the sides with a knife.

Put in the fridge for an hour before you cut into squares.

Keep in an air-tight container. During summer time –   keep in the fridge, but it's best to eat in room-temperature.

MAPLE CINNAMON ROLLS

http://sallysbakingaddiction.com/2015/09/24/melt-in-your-mouth-maple-cinnamon-rolls/

MAPLE CINNAMON ROLLS
Made this for October 2016 General Conference.  I loved being able to make the day before then just cook on Sunday.  I was wanting to try Brown Sugar Caramel Frosting so that is what I put on top.  Yum!  Everyone loved them!  I loved the dough.  I was surprised the butter did finally mix in.

Ingredients:

DOUGH

• 1 cup (240ml) whole milk1
• 2/3 cup (135g) granulated sugar
• 1 and 1/2 tablespoons (14g) Red Star Platinum yeast (2 standard size packets)2
• 1/2 cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces
• 2 large eggs, at room temperature
• 1/2 teaspoon salt
• 4 and 1/2 cups (558g) all-purpose flour, plus more for dusting/rolling

FILLING

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/4 cup (60ml) pure maple syrup
• 1/4 cup (50g) granulated sugar
• 1 Tablespoon ground cinnamon

MAPLE ICING

• 1 and 1/2 cups (180g) confectioners' sugar
• 2 Tablespoons (30ml) pure maple syrup
• 2 Tablespoons (30ml) whole milk

Directions:

1. Make The Dough: In a small saucepan, warm the milk over low heat until lukewarm-- no need to use a thermometer, but to be precise: about 95°F (35°C). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a spoon, manually stir in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. This is called proofing your yeast. If the yeast does not dissolve and foam, start over with fresh active yeast. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won't really be mixing into the mixture, so don't be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
2. Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size, about 1 to 2 hours. Here's what I do: turn the oven on to 250°F (121°C). Turn the oven off. Stick the covered dough inside the oven and allow it to rise in this warm environment.

1. Butter/grease/spray with nonstick spray the bottom of a 9x13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 13x18 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
2. For The Filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and maple syrup together on medium-high speed until combined and creamy. Add the sugar and cinnamon, beating until combined. Spread the maple mixture all over the dough. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up. Cover the rolls very tightly with aluminum foil (no rolls exposed, please-- this dries out your dough) and stick in the refrigerator for 8-12 hours.3
3. Remove rolls from the refrigerator and let rise in a warm place just as you did in step 2 until they are puffy, about 1-2 hours. Mine usually take 1 and 1/2 hours.
4. After the rolls have risen, preheat the oven to 375°F (191°C). Bake for about 25 minutes, until they are golden brown. About halfway through the bake time, I like to cover the rolls loosely with aluminum foil so the tops don't brown too much. Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the icing.
5. Make The Icing: Whisk all of the icing ingredients together. If it's too thin, add a little more confectioners' sugar. Drizzle icing over warm rolls. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 3 days-- I prefer this over storing in the refrigerator. I find that dries them out, but do what you like best.
6. Make ahead tip: Baked rolls can be frozen up to 2 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here's how: let the rolls rise overnight through step 4, then the next morning do step 5. Then, bake the rolls for only about 10 minutes at 375°F (191°C). Cool completely, then cover tightly and freeze. Take the rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them.

1. Whole milk preferred for richest tasting dough. 2% or 1% would be fine, but not ideal. Nonfat is not recommended.
2. If not using an instant yeast, rise time may be up to 40% longer.
3. No time for overnight? If planning to bake the rolls right away, in step 4-- instead of sticking the rolls in the refrigerator, loosely cover them and let rise in a warm place just as you did in step 2 until they are puffy, about 2 hours. Then continue with step 6.

GERMAN APPLE CAKE

http://ourbestbites.com/2016/09/german-apple-cake/

GERMAN APPLE CAKE
I saw this recipe and wanted to make it because I had apples that needed to be used.  We had 1/2  a box with Lisa (from Sister Richardson) and they were starting to go bad.  We had LOVED this box of apples.  They were yellow and so sweet.  Then I was asked to take a meal into someone so decided to make it since I would be giving 1/2 of it away.  It was SUPER TASTY!  Scott especially liked it.  We had it with cool whip (just plain is good too).  Did not top with caramel.

Ingredients

1. 2 large eggs
2. 1 cup vegetable oil
3. 2 cups white sugar
4. 2 teaspoons ground cinnamon
5. 1/2 teaspoons salt
6. 1 teaspoon vanilla extract
7. 2 cups flour
8. 1 teaspoon baking soda
9. 4 cups peeled, diced apples (I suggest Granny Smith's)
10. optional but recommended: vanilla ice cream or whipped cream for serving.

Instructions

1. Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray.
2. In a mixing bowl, beat oil and eggs with an electric mixer. Add sugar and vanilla and beat well. Combine flour, salt, baking soda, and ground cinnamon together in a bowl. Slowly add flour mixture to egg mixture and mix until combined. Teh batter will be thick. Mix in apples until just combined.
3. Spread batter in prepared pan and bake for about 45 minutes or until top looks set but toothpick comes out with moist crumbs attached. Don't overbake! This is best even slightly underbaked.
4. Let rest on a cooling rack and serve slightly warm with vanilla ice cream or whipped cream.

HAMBURGER SOUP

HAMBURGER SOUP
Love it!  Got it from Luann (so I think of her everytime we make it).  This is Scott's favorite soup. The carrots just kinda melt away.   Leftover as really good.  I usually double the batch so we for sure have some for later. McCleve cookbook pg 58.

1# hamburger, browned
2 cans Cream of Celery soup
1 cup water
1 bay leaf
2 tsp brown sugar
1/2 cup onion, chopped
2 cups tomato juice (you can find in the juice isle - I usually get the soda looking can)
2 cups grated carrots
1/4 tsp garlic salt
1/4 tsp pepper

Mix together. Simmer for at least 30 minutes or longer.

TRES LECHES CAKE

http://thepioneerwoman.com/cooking/tres-leches-cake/

Yum!  Easy to make.  Kids loved the cherries on top.  Any kind of fruit would be good on top.
UPDATE: Good with strawberries (made strawberry petals with a cherry in the middle).  Scott really likes this.  Added Cajeta (Mexican caramel) before putting on icing (any kind of caramel sauce would be good).  Really liked the edition.
We had this type of cake for our ward Christmas dinner 2016.  They did it with a yellow cake mix.  It was not even close to as good as this recipe.

UPDATE: Abagail wants this for her birthday.  She loves it!

• Tres Leches Cake

  September,29,2009 1526

  PREP TIME:

  45 Minutes

  DIFFICULTY:

  Easy

  COOK TIME:

  1 Hours

  SERVINGS:

  12 Servings

  
  

  INGREDIENTS

  • 1 cup All-purpose Flour
  • 1-1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 5 whole Eggs
  • 1 cup Sugar, Divided
  • 1 teaspoon Vanilla
  • 1/3 cup Milk
  • 1 can Evaporated Milk
  • 1 can Sweetened, Condensed Milk
  • 1/4 cup Heavy Cream
  • _____
  • FOR THE ICING:
  • 1 pint Heavy Cream, For Whipping
  • 3 Tablespoons Sugar

  
  

  INSTRUCTIONS

  Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

  
  

  Combine flour, baking powder, and salt in a LARGE (red one works great) bowl. Separate eggs.

  
  

  Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

  
  

  Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

  
  

  Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

  
  

  Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool. (Can leave in 9x13)

  
  

  Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

  
  

  Allow the cake to absorb the milk mixture for 30 minutes. Better if you stick in the fridge for 3 hours or overnight.  To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.

  Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.