Tag Archives: chocolate chips

It’s Birthday Season

23 Jul

It’s birthday season here in the Goodwin house. My son D’Andre celebrated his 11th birthday while we were in California on vacation. He wanted red velvet cheesecake for his birthday cake, so I obliged. I have made this cake 2 times June…that’s how good it is.

 

red velvet cheesecake

Red Velvet Cheesecake

source: Stuck at home mom

Ingredients:

CHEESECAKE:
Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

 

RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable or canola oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring***I DON’T USE THIS MUCH!, I used gel coloring and it doesn’t take this much I just added enough to turn the batter red****
2 teaspoons vanilla extract
2 teaspoons white vinegar

 

CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract

Directions:

1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy.

4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.
5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any red crumbs floating around in the final frosting layer.

red velvet cheesecake sliced

I will be celebrating my birthday this Thursday but we celebrated this past Saturday. I wanted Brown Eyed Bakers Snicker Cake for my special day. Let me tell you it didn’t disappoint either.

snickers cake

Snickers Cake

source: The Brown Eyed Baker

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

For the Nougat Filling:
4 tablespoons unsalted butter
1 cup granulated sugar
¼ cup evaporated milk
1½ cups marshmallow fluff
¼ cup creamy peanut butter
1 teaspoon vanilla extract
1½ cups salted peanuts, roughly chopped

For the Salted Caramel Buttercream Frosting:
½ cup unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
¼ cup salted caramel sauce *The recipe I used below*
2 cups powdered sugar

For the Milk Chocolate Ganache:
8 ounces milk chocolate, finely chopped *I used Milk Chocolate Chips*
4 ounces (½ cup) heavy cream

For the Assembly & Garnish:
Additional salted caramel sauce *The recipe I used below*
Chopped peanuts *I used salted peanuts*

Directions:

1. Make the Cake: 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. 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. 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. 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.

5. Make the Nougat Filling: Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until dissolved, and bring to a boil. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Remove the pan from heat and add the marshmallow fluff, peanut butter, and vanilla extract, stirring until completely smooth. Fold in the peanuts. Let the nougat mixture cool to room temperature before using it in the cake. You can do this leaving it at room temperature or you can pop it into the refrigerator to speed up the process. Be sure to give a stir occasionally as it cools.

6. Make the Frosting: Beat together the butter and cream cheese on medium-high speed for 5 minutes (I like to use the whisk attachment for my KitchenAid stand mixer, but it’s not necessary). Pour in the salted caramel and beat until combined. Reduce the speed to medium-low and slowly add the powdered sugar, a little at a time, until it has all been incorporated. Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy.

7. Assemble the Cake: If your cakes baked up uneven or have domed on top, level off the tops. Place one cake layer on a serving plate. Cover with half of the nougat filling and then spread a couple spoonfuls of the salted caramel sauce over top to evenly cover the nougat filling. Top with a second cake layer and cover with the remaining nougat filling and top with caramel sauce. Place the final cake layer on top face-down. Frost the cake with the salted caramel frosting, finishing it as smoothly as possible. Refrigerate the cake for at least 1 hour, until the frosting is set.

8. Make the Chocolate Ganache: While the cake chills, make the chocolate ganache. Place the chocolate in a medium bowl; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.

9. Garnish the Cake: Transfer the ganache to a 2-cup measuring cup. Slowly pour the chocolate ganache into the center of the cake, letting it push itself outward and flow over the sides of the cake. Refrigerate the cake for at least 30 minutes, giving the ganache a chance to set up. To finish garnishing, drizzle some additional salted caramel sauce over the top and side of the cake, and top with chopped peanuts. Keep the cake refrigerated, removing it from the refrigerator about 20 minutes prior to serving.

snickers cake side

snickers cake sliced

I didn’t have all the right ingredients to make the Brown Eyed Bakers Salted Caramel sauce so searched Pinterest for another one. You can add a tad more salt to yours if you’d like but I suggest you taste it before you do.

salted caramel sauce

Salted Caramel Sauce

source: Recipe Girl

Ingredients

1 1/2 cups granulated white sugar
1/2 cup water
1 cup whipping cream
1 1/2 tablespoons salted butter
1 teaspoon vanilla extract
1/2 teaspoon sea salt

Directions

Combine sugar and water in a medium saucepan over medium-high heat. Stir. Bring the mixture to a boil and shake/swirl the pan very often (don’t stir it while it’s boiling) until it turns a medium amber color (should take 12 to 15 minutes). If sugar crystals gather along the sides of the pan during the cooking process, you can use a pastry brush dipped in water to brush the sugar down the sides of the pan so that it becomes incorporated into the boiling mixture.

Remove the pan from heat and pour in the cream. It will bubble up like crazy. Give it a whisk, then add in the butter, vanilla and sea salt. Whisk again until everything is nice and smooth. It should be the color of caramel. Cool it in the pan, or pour it into a large measuring cup so that it will be easier to transfer to jars when cooled.

Divide the sauce evenly among the four jars. Place lids and labels on and refrigerate until ready to use or gift to friends. The sauce must be kept refrigerated and it will stay fresh for 2 to 3 weeks.

 

I will be posting 2 more cakes in August, my son Kizaiah and daughter Cierra will be celebrating their special days. Happy Baking.

 

Long time coming

10 Jul

Well my husband is back for his deployment. YAY! We have been quite busy. We went to California for a month. Had tons of fun with family. Now we are back into the swing of things. We had friends over for the 4th and I cooked. I made pretzel dogs, which are always a big hit, my favorite fudge brownierecipe, grilled chicken marinated my favorite way, baked beans and Salted  Carmel Chocolate Chip cookies (my husbands request). I will post again soon. Lots of food will be getting made now that I actually have to cook again.

salted caramel chocolate chip cookie

I used my favorite chocolate chip cookie recipe and just adapted it a bit. If you are tempted to try the Salted Caramel version right out of the oven DON’T DO IT. I did they taste pretty salty if you don’t let them cool. They are great after they have cooled.

Salted Caramel Chocolate Chip Cookies

original post for Chocolate Chip Cookies

Ingredients:

2 1/8 cups all-purpose flour (about 10 1/2 ounces)

1/2 teaspoon table salt

1/2 teaspoon baking soda

12 tablespoons (1 1/2 sticks) butter, melted and cooled slightly

1 cup packed light brown sugar (7 ounces)

1/2 cup granulated sugar (3 1/2 ounces)

1 large egg

1 large egg yolk

2 teaspoons vanilla

1 cups milk chocolate chips

about 16 pieces of Caramel cubes. Take wrappers off and cut into 4 smaller squares.

Sea salt for sprinkling the tops of warm cookies

Directions:

Preheat oven to 350 degrees. Make sure an oven rack is in the center of the oven.

In a medium bowl, combine the flour, salt, and baking soda. Set aside.

Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the egg, yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated.

Using a cookie scoop or about 1 Tbs portion of cookie batter place on a silpat mat of parchment paper. Once cookies have been placed on cookie sheet place 3-4 squares of caramel pieces into the cookie. I push them lightly into the cookie ball. Bake the cookies for 10-12 minutes until the edges are set and just lightly browned. Don’t overbake or else the cookies will be tough and hard. Once you pull the cookies out of the oven sprinkle lightly with sea salt. Allow cookies to cool for about 5 minutes on the cookie sheet before trying to remove. Remove cookies and place on a cooling rack.

Happy blogiversary to me :)

6 Feb

Well it’s officially been a year since I started blogging again. Thanks to my readers and pinners who have visited my site. I have a couple new recipes to share. First one of my favorite things to eat. Chicken Chow Mein. Since moving to Oklahoma I haven’t been able to find a good Chinese restaurant. If anybody knows a good 0ne in the Lawton/Fort Sill area I would really appreciate the suggestion. Anyway, since I get a hankering for Chinese quite often I decided to add another recipe to the mix. The other one that I make is this orange chicken. Orange chicken is my husbands favorite and I really only make it when he’s here to eat it. Don’t get me wrong I like it too but it’s not on my short list when we go out for Chinese.

chicken chow mein

Ingredients:
source: Favorite Family Recipes

2-3 Boneless Chicken Breast
1/4 c. soy sauce
1 Tbsp. brown sugar
2 cloves garlic, minced
1 tsp. fresh ginger, grated
ground black pepper, to taste
2-3 Tbsp. vegetable oil
3 (5.6 oz) packages refrigerated Yaki Soba noodles (found in the produce section of the grocery store) (or you can find the dried Yaki Soba noodles. They are cheaper but you do have to cook them according to the package)
2/3 c. chopped celery (chopped diagonally)
1 medium-sized onion, thinly sliced
2 c. cabbage, thinly sliced

Directions

In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.
Cook or grill chicken with a bit of salt and pepper. When done set aside to add to the noodle mix later. Or you can use leftover chicken from a previous meal.
Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.(this is for the Yaki Soba noodles that are already prepared)
Heat oil in a large wok or skillet. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute or so.
Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through. Add cooked chicken and heat just enough to warm it. Not too long or the chicken may dry out. 
chicken chow mein up close
 
What’s an anniversary without dessert? I had some really ripe bananas sitting on my counter and what better way to use them. You could make this banana bread or you could make chocolate chip banana cupcakes. The original recipe is one that I found on All Recipes. It was for 2 8 inch cake pans. This makes about 2 1/2 dozen cupcakes.
banana chocolate chip cupcake stand
 
Chocolate Chip Banana cupcakes with Vanilla frosting
source: All recipes

Ingredients

2  1/2 cups all-purpose flour

1 tablespoon baking soda

1 pinch salt

1/2 cup unsalted butter

1 cup sugar

3/4 cup light brown sugar

2 eggs

4 ripe bananas, mashed

2/3 cup buttermilk

1 pkg. chocolate chips, I used milk chocolate

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 8 inch round pans. Or prepare cupcake tin with paper liners.

In a small bowl, whisk together flour, baking soda and salt; set aside.
In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chocolate chips. Pour batter into the prepared pans or scoop batter into cupcake tin. Fill 2/3 full with batter.
For cake bake in the preheated oven for 30 minutes for cupcakes back for 18-22 minutes or until tooth pick comes out clean and tops are golden brown. Mine took 20 minutes. Allow to cool before frosting cupcakes.

banana chocolate chip cupcake bite

Nothing fancy vanilla frosting

Ingredients: makes enough to frost 12 cupcakes, about 1 cup frosting
2 cups powdered sugar
2 tablespoons butter, softened
2 tablespoons milk, I had to use a bit more
1/2 teaspoon vanilla extract
Directions:
In a bowl of a mixer combine the sugar, butter, milk and vanilla. Start mixing slowly so that sugar doesn’t go all over the place and then increase speed to medium speed until smooth and fluffy add more milk if needed.
banana chocolate chip cupcake bite close
 
Thanks again for an awesome year. I will be posting tomorrow to so you all my latest creation using my new sewing machine.

 

Happy Birtday D’Andre

17 Jun

10 years ago I became a mother to the most outgoing, intelligent, athletic and funny little boy. Mom and dad love you buddy.

He requested Chocolate cake with vanilla frosting. So of course I had to oblige. I originally wanted to make the icing red but duh when you add red food coloring to whitish frosting it turns pink and I didn’t think that my now 10-year-old (man where does the time go) boy would appreciate a pink cake. We will save the pink for his sisters cake. So with a little Lot of mixing I endend up with vanilla frosting that looked like chocolate. But I do have to say that it did taste amazing. This will be my regular chocolate cake recipe for sure.

One-Bowl Dark Chocolate Cake

Yield: 2 8″ cakes

Serves: 8+

Ingredients

1 1/2 cups all-purpose flour

1 1/3 cups sugar

1/2 cup (60 g/2 oz) dark cocoa powder

1 1/4 teaspoons baking soda

1 1/4 teaspoons baking powder

1 teaspoon salt

2.5 liquid oz (75mL)vegetable oil

5 liquid oz (140mL)buttermilk

4.5 liquid oz (130 mL) espresso or strong, hot  brewed coffee

2 eggs, room temperature, lightly beaten

1 tablespoon (15 mL) vanilla

Method

1. Preheat oven to 350° F (180°C. Prepare 2 8-inch round cake pans with  butter, parchment paper rounds, and cocoa powder. Tap out excess.

2. In bowl of electric mixer, sift all dry ingredients. Add  all remaining ingredients to bowl with the dry ingredients and with paddle  attachment on mixer, mix for 2 minutes on medium speed (you may need the  plastic splash-guard that comes with mixer) and pour into prepared pans. If possible, use digital kitchen scale and weigh pans for even layers. Batter  will be liquidy.

3. Bake for 15 minutes and rotate pans in oven. Cakes are done when toothpick  or skewer comes clean–approximately 25-30 minutes. Try not to over bake.

4. Cool on wire racks for 20 minutes then gently invert onto racks until  completely cool.

Whipped Vanilla Frosting

Ingredients

3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes

3.5 cups confectioners’ sugar, sifted

3 tablespoons milk

1 tablespoon pure vanilla extract

a pinch of salt

Method

1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.

2. Add remaining ingredients and mix on low-speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.

3. Best used right away (for ideal spreading consistency).

Cake Source: Sweetapolita

Frosting source: Sweetapolita

I put mini chocolate chips on the side of the cake but you can add anything or decorate any way you want. Here is one way I want to make it in the near future.

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