I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Vegan Chocolate Cupcakes

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Although I’m not vegan, I have dear friends who are. I’m also always looking for recipes that can accommodate family and friends with food allergies or food intolerance issues. When I read on food 52 about Joanne Chang’s cupcakes, I saw a winner. Joanne, who owns Flour Bakery in Boston, has created a recipe that is moist, deeply flavorful, and fully satisfies the craving for chocolate and the desire for a rich, moist cake or cupcake — vegan or otherwise!

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Lamingtons

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While there seems to be some debate regarding the origin of their name, which you can read more about here, there is no debate that Lamingtons are a favorite treat among Australians – So much so that they have a full day dedicated to them – July 21st! We found them to be such a clever way to repurpose left over pound cake or sponge cake that you no longer have to go down under to enjoy this adorable little treat. Enjoy these tasty morsels of chocolate and coconut dipped confection in July or any other time of the year. Tiny bite sized cakes, they’re perfect for tea or an after supper sweet.

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Italian Custard Cake

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Courtesy of Weezie Mott

Weezie Mott ran a cooking school in Alameda.  She and her husband, lived in Italy for several years and later led European culinary tours for years. When Weezie served me this cake, it was love at first bite. I immediately asked for the recipe and promised my undying loyalty. It’s a little labor intensive, but you will receive so much praise for your effort that you won’t mind in the end.

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Guinness Gingerbread Cupcakes with Lime-Vanilla Frosting

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 Adapted from David Lebovitz’ Ready for Dessert

In honor of Irish heritage (mine and a lot of other Americans who also have Irish ancestors), I wanted to make something special for those who celebrate St. Paddy’s Day. Unfortunately, the Irish are not known for their desserts. However, Guinness Stout is in every Irish pub and is the beverage of choice on March 17th.

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Molten Chocolate Cakes

Current Chocolate Molten Lava Cake

 

Guittard-chocolateIMG_0281-300x225These cakes are my latest downfall.  I discovered that you don’t have to use them right away to enjoy the smooth

exterior and melted center of these chocolaty mini-cakes. Make the recipe, bake it off and use however many of the little cakes you want.  Wrap the rest and refrigerate or freeze.  When you’re ready for a rich chocolate hit, pop the room-temperature cakelet into the microwave for about 10 seconds.  The center will be soft and oozy and ready to give you the rush you’ve been hoping for. These  cakelets are really rich. If you want three-bite desserts, make eight or ten instead of six.

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Applesauce Cake with Caramel Glaze

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 This is an adaptation from a recipe off of one of my favorite blogs, Food 52 – Terrific for an autumn day like today when a storm is rolling in. It’s especially good with homemade applesauce, but this isn’t a requirement. Given most people don’t bake these days, I’m finding people are overjoyed to have fresh, homemade desserts and fancy is not necessary. In fact, recipes that bring up childhood memories seem to be the most appreciated.

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Apple and Blueberry Cake

IMG_4429_FotorThis quick and easy cake comes from Janet Sawyer, owner of Little Pod and author of Vanilla. It is an adaptation of a Mary Berry favorite. (Mary Berry is a well-known English culinary professional and cookbook author.)  It’s perfect as an afternoon cake and can also be served for brunch. Vary the fruits based on the season; it’s as adaptable as it is easy to assemble.

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Cherry Clafoutis

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Clafoutis is a traditional French dessert that originated in Limousin. The name comes from clafotis, which means “to fill up,” in Occitan, an old French language with regional dialects throughout parts of Southern France. Traditionally the dessert was made with dark cherries, pits included, with a custard batter similar to pancake batter or a thin flan. Leaving the pits in the cherries creates a stronger cherry flavor, but can cause tooth damage to the unwitting diner. The same recipe using different fruits and vegetables are technically flognardes. Whatever you choose to call it, it’s as easy to make as a fruit-filled, baked pancake that you can serve anytime, whether for a special breakfast or as dessert.

Given that cherry season is so fleeting, take advantage of the beautiful cherries coming from the Pacific Northwest or, use apples, berries, rhubarb or plums. In fact, now that Limousin is known for their specialty apples, they are the more commonly used fruit.

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Vanilla-Scented Madeleines

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Madeleines are the quintessential French tea cake, with a mouth-pleasing crisp exterior, and a dense cake-like interior. If you enjoy serving beautiful desserts, it’s worth investing in Madeleine molds, as the molds give them their distinctive hump in the middle and pleasing texture. When you’ve dusted them with powdered sugar, they’re gorgeous and sophisticated.

Here are a couple of “Madeleine secrets.” 

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Cherry Vanilla Cake with Kirschwasser

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This delicious summer cake is a hybrid cross between a classic French clafouti and a coffeecake.  It has a very moist, dense crumb due to the high butter and eggs and low flour ratio.  It is a perfect afternoon dessert to serve with tea as well as a brunch or dinner dessert, especially as it can be made a day ahead of time. 

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Chocolate Mousse Cake

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The uniqueness of this cake is that it is both cake and mousse in one.  Dense and killer-rich, it delivers an intense chocolate flavor that isn’t diluted with flour.  I often cover this cake with a simple chocolate glaze made from the same chocolate as the cake and enough butter to give it some gloss.  A slender piece served with a raspberry liqueur or espresso provides an elegant end to a memorable meal.

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Butterscotch Cake

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This decadent rich cake can be served throughout the year but is perfect for welcoming Spring. You can enjoy it with or without the frosting or chocolate honeycomb, or you can serve it plain with a dusting of powdered sugar. As strawberries become available, enjoy it with a big of caramel topping or whipped cream and sliced berries. Any way you serve it, it will be enjoyed!

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Let Them Eat Cake Pudding!

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It’s the end of the holiday season.  You’re cleaning out the refrigerator and discover a big chunk of stale pound cake wrapped in foil. Or, there’s the nut cake you were gifted; you’ve meant to serve it before now but it’s gotten too dry. No need to waste what you’ve already got as stale cake just begs for new life!

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Vanilla Cupcakes with Mascarpone Vanilla Cream Frosting

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Have you noticed how many baked goods will lead with “Vanilla” but the cake, cookie, etc. tastes completely bland and doesn’t have the signature flavor of pure vanilla? If so, you will really enjoy this recipe. Not only does vanilla flavor come through loud and clear, the Mascarpone frosting is so good you’ll want to eat it by the spoonful right from the bowl! A perfect recipe to give as a thank you gift, but make sure you make extra for yourself!

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Viennese Holiday Pannetone

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Viennese Pannetone, is a molded cake filled with currants and only loosely similar to the Italian pannetone, which is a yeasted bread. What I love about this recipe is that it’s easy to make and it makes a lovely holiday gift for friends and family. It adds festive color and flavor to holiday feasts, afternoon tea and brunches. If you are making these cakes ahead, they do well with a little Kirschwasser (unsweetened cherry brandy), Grand Marnier or brandy sprinkled on them when they come out of the oven. Wrap them well and store in the refrigerator. Flavors develop nicely within a few days.

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