Baklava Bundt Cake

                                              

Baklava Bundt Cake 

I do not usually recommend box mixes but this sounded to me like a "caught in a hurry" for a dessert type recipe.    Servings: Serves 8-10
Ingredients:
Nut Topping
¼ cup butter
½ cup pistachios, roughly chopped
½ cup walnuts, roughly chopped
¼ cup brown sugar
2 tablespoons corn syrup
Pinch of cinnamon 

Cake
1 (14.25 oz) white cake mix
3 eggs
½ cup butter, melted
1 cup buttermilk
Honey Sauce

¾ cup sugar
2 teaspoons lemon juice
1 tablespoon water
1/3 cup honey
Directions

Preheat oven to 325 degrees F and thoroughly grease a standard bundt pan, then set aside.

Topping: Add all topping ingredients to a small saucepan. Cook over medium heat for 2-3 minutes or until butter is fully melted and sugar has dissolved. Transfer mixture to the prepared bundt pan and spread evenly along the bottom.

Cake: In a large bowl, combine all cake batter ingredients and whisk just until smooth. Gently pour batter on top of the nut mixture, then bake for 38-42 minutes or until an inserted toothpick comes out clean.

Sauce: Start on the sauce as the cake bakes. In a small saucepan, combine sugar, lemon juice, and water and cook over medium heat for 4-5 minutes. Stir in honey and continue cooking for 1 additional minute. Set sauce aside to cool and thicken.

Allow the cake to cool for about 12 minutes then invert onto your desired serving plate. Drizzle the cooled sauce over the top.

Hot Cross Buns

Hot Cross Buns

Hot Cross Buns are just one of the best baking projects I know. They’re a special treat at Easter and make such a nice tradition to carry forward each spring. The buns are easy and fun to make and absolutely DIVINE to eat! Hot Cross Buns are perfect for Easter and springtime baking, or anytime you want a cozy, homemade roll. These soft, spiced yeast rolls are speckled with dried fruit and feature warm spices and a classic white cross glaze for a beautifully traditional treat.

Ingredients:

For the dough:

1 cup whole milk
2 tablespoons unsalted butter
1 tablespoon orange zest, from one orange
1/4 cup granulated sugar

1 large egg, lightly beaten
3 cups unbleached all-purpose flour
2 teaspoons instant yeast
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves, or allspice
1/8 teaspoon nutmeg
1/4 cup currants, raisins, or dried cherries, if using cherries, finely chop them
For the egg wash:

1 large egg
1/4 teaspoon kosher salt
2 teaspoons water
For the cross glaze:

1 cup confectioners' sugar
2 1/4 teaspoons milk, any fat content
1 tablespoon light corn syrup, for gloss and hardening
1 teaspoon orange blossom water, or vanilla

Directions: 
In a small saucepan, warm the milk with the butter, orange zest and sugar over medium low heat until butter melts.

In a stand mixer fitted with the hook attachment, or by hand in a large mixing bowl, stir the flour, yeast, spices and salt to combine. On low speed or with a spoon, incorporate the beat the milk mixture and the egg for 30 seconds, then add the dried fruit. Continue to beat or knead by hand until the dough is cohesive.

Coat a large bowl with a teaspoon of neutral oil. Gather the dough in a ball and flip it around in the bowl to lightly coat it with oil. Cover the bowl with plastic wrap and a kitchen towel. Set aside in a warm spot, or the proofing setting in the oven, to rise for 90 minutes, until doubled.

Line a baking sheet with parchment paper. When the dough is ready, divide it into 12 equal pieces (patting it into a log and marking 11 evenly spaced cuts is a good way to do this). Shape each piece into a cohesive ball by stretching the top down and collecting the seams at the base of the ball. Roll the ball under your palm on the countertop to incorporate any openings or seams into the dough.

Place the balls on the baking sheet about 2-3 inches apart. Cover the pan with plastic wrap and a clean kitchen towel. Set aside again in a warm spot, or the proofing setting in the oven, to rise for 90 minutes, until doubled.

When the dough is ready, preheat the oven to 425°F. Make the egg wash. In a small bowl, whisk to combine the egg, water, and salt. Brush each dough ball thoroughly with the egg wash, reaching all the way to the base of each one. Bake the rolls until deep golden brown, 14-15 minutes. Set them aside to cool completely. 

When the rolls are cool, make the glaze. In a medium bowl, stir to combine the confectioners' sugar, milk, corn syrup, and orange blossom water. The glaze should be quite thick in order to hold its shape on the rolls without running off the rolls. Watch for a thick, slow drizzle when the glaze drops off the spoon.
Fit a piping bag or gallon ziplock bag with a flat topped piping tip (#44 or #45), or cut the tip of the bag off by 1/4-inch. Fill the bag with the glaze; it's easiest to do this by setting the bag into a tall glass and folding back the opening to make way for the glaze spooned into the bag.

Pipe the crosses on the rolls. Start by touching the roll on one side with the piping tip, and as you squeeze, lift the tip away from the roll, allowing the piped glazed to fall onto the roll from an inch or so above it. This allows for greater control and a better looking line of glaze. End with a flick of the tip.
Allow the glaze to set for at least 30 minutes, and serve.

Mandarin & Chocolate Mousse

Mandarin & Chocolate Mousse

Sometimes old-fashioned things are just right on special occasions. This one dirties a lot of bowls (sorry!) and there are a few components to make, but each one is easy, and everything gets done ahead of time. All that’s left to do on the big night is to add the garnish. The payoff is a bunch of contrasting textures—silky, crunchy and sticky—with some delicious nostalgia in the mix.  Serves 8
Ingredients:

Candied Mandarin Peel
3 mandarins
1 cup (250 mL) sugar
1 tbsp (15 mL) golden corn syrup
3/4 cup (175 mL) water

Sponge Toffee
1/2 cup (125 mL) sugar
3 tbsp (45 mL) golden corn syrup
2 tbsp (30 mL) water
1 tsp (5 mL) baking soda

Mousse
1 tbsp (15 mL) finely grated mandarin zest
3/4 cup (175 mL) whipping cream
6 oz (170 g) semi-sweet chocolate, chopped
6 tbsp (90 mL) unsalted butter
Pinch salt
1 tbsp (15 mL) honey
1/4 cup (60 mL) strained mandarin juice
4 eggs, separated
1 tbsp (15 mL) brandy (optional)
1 tbsp (15 mL) sugar

Directions:
For the candied mandarin peel, using a paring knife, score peel of mandarins into quarters. Remove each quarter in one piece. Add to a pot of boiling water and cook until tender, 15 to 20 minutes. Drain. Once cool enough to handle, cut into bite-size pieces.

Clean out pot; add sugar, corn syrup and 3/4 cup (175 mL) water. Stir to dissolve sugar, bring to a boil over medium heat and add peel. Reduce to low, cover and maintain a gentle simmer for 25 to 30 minutes or until translucent. Drain and arrange on a rack to dry overnight. (Transfer to a covered container to store up to 2 days longer.)

For the sponge toffee, line a baking sheet with parchment. Combine sugar, corn syrup and water in a medium pot. Bring to a boil and cook to 300°F (149°C) on a candy thermometer (see TIP if you don’t have one). Remove from heat, stir in baking soda (mixture will foam) and immediately pour out onto prepared baking sheet. Let cool, then break into bite-size pieces (toffee may be stored in a dry place, uncovered, for a few days).

For the mousse, add zest to cream and set aside.

Combine chocolate and butter in a small bowl and microwave on low until melted. Whisk to combine and scrape into a large mixing bowl.

In a separate small bowl, stir together salt, honey and mandarin juice. Once honey is dissolved, whisk in egg yolks. Add to chocolate mixture along with brandy, if using; whisk until combined.

In a separate clean bowl, beat egg whites and sugar to stiff peaks. Add one quarter of beaten whites to chocolate mixture to lighten, then fold remaining whites into chocolate mixture.

Wipe whites bowl clean; pour cream into bowl through a fine-mesh sieve (discard zest). Whip to medium peaks, and fold into chocolate mixture until no streaks remain. Divide between eight dessert bowls or glasses, arrange on a tray, cover and refrigerate for up to 2 days.

When ready to serve, top each dish of mousse with broken Sponge Toffee and Candied Mandarin Peel.   Serves 8

Carmel Corn

Carmel Corn

Ingredients
15 cups popped corn (1/2 cup kernels, unpopped)
2 tablespoons (39g) molasses
1 cup (213g) brown sugar, packed
8 tablespoons (113g) salted butter, cold
1/4 cup (78g) light corn syrup
1/2 teaspoon baking soda

Directions
Preheat your oven to 200°F and line two large rimmed baking sheets (18" x 13") with parchment. Pour the popped corn into a large bowl (at least 6 quarts); remove any unpopped kernels. Set aside.

In a 3-quart saucepan over medium-high heat cook the molasses, brown sugar, butter, and corn syrup, stirring occasionally until the sugar dissolves. Boil the syrup, stirring occasionally, for 5 minutes until it reaches 250° to 255°F on a digital or candy thermometer. The syrup will darken slightly.

Remove the pan from the heat and add the baking soda; stir well (the mixture will foam).

Immediately (and carefully) pour the hot syrup over the popped corn and stir until the corn is well coated.
Perfect your technique

Spread the hot caramel corn on the sheet pans. Bake at 200°F for 1 hour, stirring every 15 minutes.

Remove from the oven and let cool before storing in an airtight container. This recipe doubles and triples well.

Notes:
Want to add a bit of saltiness to your sweet caramel corn? Add 1 cup of roasted, salted peanuts to the bowl of popped corn before pouring on the syrup. Homemade Cracker Jack®!

To make popcorn balls on a stick, omit the baking soda from the recipe. As soon as you can handle the corn without burning yourself, form it into 1-cup balls, inserting a lollipop stick or skewer at one end of each.

Be sure to assiduously remove any unpopped kernels; you'll get most of them by shaking the bowl of popped corn, and scooping out the hard kernels that sift to the bottom. If you don't remove them, the syrup will allow them to adhere to popped kernels, and the next thing you know — ouch! A dental bill.

Pecan Upside Down Cake

Pecan Upside Down Bundt Cake

Ingredients

Pecan Topping

1/2 cup butter, melted

1/2 cup brown sugar, packed

1/4 cup corn syrup

1/4 tsp salt

1 cup chopped pecans

Cake Batter

1 box vanilla cake mix

3 large eggs

1/2 cup vegetable oil

1 cup water

3 tbsp sour cream

Directions:

Preheat oven to 350 degrees. Prepare your bundt pan by liberally spraying it with nonstick spray and set aside.

Pecan Topping

Combine melted butter, brown sugar, corn syrup and salt into a medium bowl and whisk until the brown sugar is slightly dissolved. Add pecans and stir until combined. Pour into the bottom of prepared bundt pan and set aside.

Cake Batter

Combine cake mix, eggs, vegetable oil, water and sour cream in a large bowl and mix according to package directions. Pour batter into prepared pan and on top of the pecan topping. Be sure to spread into an even layer.

Bake in a 350° oven for 40-45 minutes or until a tooth pick inserted into the center of the cake comes out clean. Remove from oven and place onto a cooling rack for 10 minutes. After 10 minutes run a knife around the edges of the cake. Then invert your Pecan Upside Down Bundt Cake onto a cake plate and cool completely. If pecans stick to the bottom of the pan just use your fingers to remove them and place them onto the cake.

Store your Pecan Upside Down Bundt Cake at room temperature or in the refrigerator for up to 3 days.

Pecan Pie Brownies

Pecan Pie Brownies

 Ingredients:

1 box Brownie mix , must have instructions for making in 13x9 pan + ingredients listed on the package

Pecan Pie Filling:

1 cup Sugar

1 1/2 cups Light Corn syrup

4 Eggs

1/4 cup Unsalted butter

1 1/2 teaspoon Vanilla extract

2 cups Pecans, roughly chopped

Directions:

Preheat oven according to brownie package instructions.

Whisk together the sugar, corn syrup, eggs, butter, and vanilla in a small saucepan. Place on the stove top over medium high heat and begin to cook, stirring continuously. 

Mix brownies according to package instructions.

Pour brownie batter into a greased 13x9 inch pan and place in oven to bake for 20 minutes. * see note about cooking time below

As the brownies bake the filling in the saucepan should have thicken enough to coat your spoon (about 15 minutes). Stir the pecans into the mixture and continue to cook for 2-3 minutes until the mixture reaches the consistency of runny oatmeal. You want it to be loose enough to pour over the brownies but not liquid. 

When the brownies have finished pre-baking remove them from the oven and pour the pecan pie filling over them spreading it out to cover the brownies completely.

Place them back in the oven and bake for 25-30 minutes or until the filling only jiggles slightly in the middle when you move the pan.

Let cool to room temperature before cutting.

Dark Chocolate Cake With Caramel Filling And Marshmallow Frosting

Dark Chocolate Cake With Carmel 

Filling And Marshmallow Frosting 

Servings:10 Recipe by Maureen Abood
This cake is based on one from Cook's Illustrated. There are some options here if you want to simplify: while the recipe calls for slicing each 9-inch cake into two rounds for four total layers, the cake is equally wonderful as two layers, without slicing it (use just 1/3 of the caramel to fill between the two layers). The caramel filling is special, yet that can be replaced with more of the meringue frosting instead.

The cake can be made a day in advance; if you’re making the caramel filling, fill the cake layers, then build and refrigerate the cake, covered with plastic wrap. If you’re not using the caramel filling, just wrap the layers uncut in plastic wrap and refrigerate them for up to one day. Make the frosting and frost the cake the same day it is going to be served. Frosting a cold cake straight from the refrigerator is much easier than frosting a room temperature cake (fewer crumbs).

Ingredients:

Ingredients For The Cake
1 1/2 cups unbleached, all-purpose flour
3/4 cup unsweetened cocoa powder (dutch process or natural)
1 1/2 cups granulated sugar
1 1/4 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup buttermilk
1/2 cup water
1/4 cup neutral oil, such as canola, vegetable, or safflower
2 large eggs
1 teaspoon vanilla extract
1 teaspoon espresso powder
For The Caramel Filling
1 1/4 cups granulated sugar
1/4 cup light corn syrup
1/4 cup water
1 cup heavy cream
8 tablespoons unsalted butter, cut in 8 pieces
1 teaspoon vanilla extract
1/2 teaspoon orange blossom water
3/4 teaspoon kosher salt
For The Marshmallow Filling:
6 egg whites
1 cup granulated sugar
1/4 teaspoon cream of tartar
1/8 teaspoon kosher salt
1/2 teaspoon vanilla extract

Directions:

For the cake:

Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Sift flour and cocoa into a large bowl.

Whisk in sugar, baking soda, baking powder, and salt. Whisk buttermilk, water, oil, eggs, vanilla and espresso powder together in a second bowl or large measuring cup. Whisk buttermilk mixture into flour mixture until a smooth batter forms. Divide batter evenly between prepared pans and smooth tops with rubber spatula.

Bake the cake until a toothpick inserted in center comes out clean, 22 to 28 minutes, switching and rotating pans halfway through baking. Let the cakes cool in pans on wire rack for 15 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, at least 2 hours.
For The Caramel Filling

Lightly grease 8-inch square baking pan. Combine sugar, corn syrup, and water in medium saucepan. Bring to boil over medium-high heat and cook, without stirring, until mixture is amber colored, 8 to 10 minutes. Reduce heat to low and continue to cook, swirling saucepan occasionally, until dark amber, 2 to 5 minutes longer. (Caramel will register between 375 and 380 degrees.)

Off heat, carefully stir in cream, butter, vanilla, orange blossom water, and salt (mixture will bubble and steam). Return saucepan to medium heat and cook, stirring frequently, until smooth and caramel reaches 240 to 245 degrees, 3 to 5 minutes. Carefully transfer caramel to prepared pan and let cool until just warm to touch (100 to 105 degrees), 20 to 30 minutes.

For The Marshmallow Filling:

In the bowl of a stand mixer, stir together the egg whites, sugar, cream of tartar, and salt. I use the whisk attachment to stir. Set the bowl over a saucepan of simmering water, making sure that the bowl has some clearance above the water (we're cooking very gently with the residual or steam heat here). Heat, stirring frequently, until the mixture reaches 175 degrees, about 8 minutes. 

Transfer the whites to the stand mixer with the wire whisk attached. Beat, starting slow and increasing the speed steadily, until the mixer is on full. Whip until the stiff, glossy peaks form, 5 to 7 minutes. Stir in the vanilla and beat briefly.

Assemble The Cake:

Using long serrated knife, score 1 horizontal line around sides of each cake layer; then, following scored lines, cut each layer into 2 even layers, or use as two layers.

Using rubber spatula or large spoon, transfer 1/3 of caramel to center of 1 cake layer and use small offset spatula to spread over surface, leaving 1/2-inch border around edge. Repeat with remaining caramel and 2 of remaining cake layers. (Three of your cake layers should be topped with caramel.)

Line edges of a cake stand or platter with 4 strips of parchment to keep the cake platter clean. Place 1 caramel-covered cake layer on platter. Top with second caramel-covered layer. Repeat with third caramel-covered layer and top with final layer. Now you can cover and refrigerate the cake for up to one day.

Spread the marshmallow frosting thickly and evenly over sides and top of cake, making peaks and valleys with an offset spatula or the back of a spoon. Take care not to get chocolate crumbs in the beautiful white meringue. 

Toast the marshmallow by lightly skimming the surface with a culinary torch.

Carefully remove parchment strips. Leave the cake out at room temperature until serving, same (special) day.

Best Ever Sticky Buns

 

Sticky Buns

Ingredients
Dough
1 (8-oz.) container sour cream
6 tablespoons salted butter, plus more for greasing pan
1 teaspoon salt
1/3 cup plus 1 tsp. granulated sugar, divided
1/3 cup warm water (100°F to 110°F)
1 (1⁄4-oz.) pkg. active dry yeast
2 large eggs, beaten
3 3/4 - 4 1/2 cups bread flour, divided, plus more for dusting

Filling
1 cup packed dark brown sugar
2 teaspoons ground cinnamon

Topping
1/2 cup packed dark brown sugar
6 tablespoons salted butter, melted
1/4 cup granulated sugar
1/4 cup light corn syrup
2 tablespoons heavy cream
1/4 teaspoon salt

Additional Ingredients
1 cup toasted pecans, coarsely chopped

Directions:
Prepare the Dough: Combine sour cream, butter, salt, and 1⁄3 cup of the granulated sugar in a small saucepan. Cook over medium-low, stirring occasionally, just until butter melts, about 4 minutes. Remove from heat, and cool to 100°F to 110°F.

Stir together warm water, yeast, and remaining 1 teaspoon granulated sugar in a small bowl. Let stand until foamy, about 5 minutes.

Combine sour cream mixture, yeast mixture, and eggs in the bowl of a heavy-duty electric stand mixer fitted with a dough hook attachment. With mixer running on medium-low speed, gradually add 3 3⁄4 cups of the flour, beating until a soft Dough forms and pulls away from sides but still adheres to bottom of bowl.

Turn it out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding up to 3⁄4 cup flour, in very small amounts, if necessary to keep it workable. (Dough should be tacky but not sticky.) Place in a lightly greased bowl, turning to coat all sides. Cover and chill 8 hours or overnight.

Turn Dough out onto a lightly floured work surface. Roll into a 16- x 20-inch rectangle.

Prepare the Filling: 

Stir together brown sugar and cinnamon in a small bowl.

Sprinkle Filling evenly over Dough rectangle, pressing gently to adhere, leaving a 1-inch border on both long sides. Starting at 1 long side, roll up Dough, jelly-roll style. Using a piece of unflavored dental floss, cut off and discard 1 inch from each end of roll. Cut roll crosswise into 12 (1 1⁄2-inch-wide) pieces.

Prepare the Topping: Stir together all ingredients in a small bowl.

Assemble the sticky buns: Pour Topping into a lightly greased 13- x 9-inch metal baking pan. Spread to coat bottom of pan evenly. Sprinkle evenly with pecans. Place rolls, cut side down, in baking pan with sides touching. Cover with plastic wrap, and let stand in a warm place until rolls double in size, 45 minutes to 1 hour.

Preheat oven to 375°F. Remove and discard plastic wrap from buns. Bake in preheated oven until golden brown, 20 to 22 minutes. Cool in pan 5 minutes. Carefully invert buns onto a serving platter. Serve warm.

Marshmallows And Marshmallow Bunnies

Marshmallows

Ingredients:

3 (1 oz.) packages unflavored gelatin

! cup ice cold water, divided

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon Kosher salt

1 teaspoon vanilla extract

1/4 cup confectioner's sugar

1/4 cup cornstarch

Non-stick cooking spray

Directions:

Marshmallow Mixture:

Place the gelatin and 1/2 cup of the ice cold water in the bowl of a stand mixer with the whisk attachment nearby in a saucepan, combine the remaining water with the granulated sugar, corn syrup and salt.  Cover.  Cook over medium-high heat for 3 to 4 minutes.  

Uncover, attach a candy thermometer clip to the side of the pan and cook 7 to 8 minutes or until the mixture reaches 240*F degrees.   Immediately remove from heat  With the whisk and while running your mixer on slow speed, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.  Once you have added all of the syrup, increase the mixer speed to high.  Whip about 12 to 15 minutes until the mixture becomes very thick and lukewarm.  Add the vanilla during the last minute of whipping.

Prepare Pan:

While the marshmallow mixture is whipping, prepare the pan.  Combine the confectioners sugar and cornstarch in a small bowl.  Spray a 13 X 9 inch metal baking pan with non-stick cooking spray.  With the sugar and cornstarch mixture, completely coat the bottom and sides of the baking pan.  Return the remaining sugar mixture to the bowl for later use.

 When the marshmallow mixture and pan are ready, pour the mixture into the prepared pan, using a lightly oiled spatula to spread evenly.  Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover.  Reserve the rest for later.

Allow to set-up for 4 hours.  Turn out on a cutting board.  Using a pizza wheel cut in 1" squares.  Dust the sides of the marshmallows by hand dipping in the reserved cornstarch and sugar.

Suggestion:

Instead of vanilla, add mint flavoring.  Cut the marshmallows in 1" squares.   Give as gifts at the holidays to be used in Hot Chocolate.  

Gooey Butter Pear Cake

GOOEY BUTTER PEAR CAKE

For the cake:

2 medium fresh pears, peeled, cored and diced (or 1 1/2 cups diced canned pears, patted dry)

1/2 teaspoon ground cardamom

1/2 cup milk, room temperature

1 1/2 teaspoons instant yeast

3 tablespoons sugar

1 teaspoon salt

1 egg

2 cups all-purpose flour

6 tablespoons (3/4 stick) unsalted butter, room temperature

For the topping:

1/2 cup (1 stick) unsalted butter, room temperature

4 ounces cream cheese, room temperature

1 cup granulated sugar

1/2 teaspoon salt

2 eggs

2 teaspoons vanilla extract

1/4 cup corn syrup

3/4 cup all-purpose flour

To finish:

Powdered sugar

Toasted sliced almonds

*

Directions:

Coat a 9-by-13-inch baking dish with cooking spray.

In small bowl, toss pear with cardamom, then set aside.

*

In bowl of electric mixer fitted with paddle attachment, combine milk, yeast, sugar, salt, egg and flour. Mix on medium until a smooth dough has formed. Add 2 tablespoons butter and mix until fully incorporated. Repeat with remaining butter. This should take 6 to 8 minutes.

*

Scrape dough into prepared baking dish, and using greased hands, spread over the bottom of the pan. Cover with plastic wrap; let rise in a warm place until doubled, about 45 minutes.

*

Heat oven to 350 degrees. Sprinkle pears over top of dough.

*

To make topping: In bowl of an electric mixer, cream together butter, cream cheese, sugar and salt. One at a time, add eggs, beating until well mixed. Stir in vanilla and corn syrup, then mix in flour. Dollop this mixture over the pear-covered dough.

*

Bake for 40 to 45 minutes, or until center is slightly set but still jiggly. Allow to cool. Sprinkle with powdered sugar and toasted almonds to serve. Refrigerate any leftovers. Serves 16.