Caramel Candy Cake

For his birthday Forrest requested a yellow cake with caramel filling and dark chocolate frosting.  The cake and frosting turned out beautifully, but the caramel must have cooked a little too long because it turned into hard candy. 


Yellow Cake
Adapted from BHG New Cookbook

3/4 cup butter, softened
3 eggs
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-3/4 cups sugar
1-1/2 teaspoons vanilla
1-1/4 cups milk

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9 x 1-1/2-inch or 8 x 1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set pan(s) aside. In a medium bowl combine flour, baking powder, and salt; set aside.

2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at time, beating on medium speed until well combined and scraping sides of bowl. Beat on medium speed for 2 minutes more. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla. Add flour mixture and milk alternately to beaten mixture, beating on low speed after each addition just until combined. Spread batter into the prepared pan(s).

3. Bake in a 375 degree F oven 20 to 25 minutes for 9-inch pans; 30 to 35 minutes for 8-inch pans; 25 to 30 minutes for 13x9x2-inch pan or until a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks.

Caramel Filling
Adapted from Food and Wine

3 cups sugar
3 tablespoons light corn syrup
1 1/2 cups whole milk
1 stick unsalted butter, softened
1 teaspoon pure vanilla extract
1/2 cup heavy cream

In a heavy saucepan, melt butter.  Mix all ingredients in a separate bowl and slowly pour into pan with butter. Cook over moderately high heat, stirring, until the sugar dissolves. Stop stirring and cook until the caramel registers 235° on a candy thermometer. Remove from the heat, cool until spreadable.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
Adapted from Hershey's

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa (I used dark cocoa)
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

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Black Bean Soup

Black Bean Soup
Adapted from How to Cook Everything Vegetarian

1-1/2 tablespoons canola or olive oil
2 medium red bell peppers, diced
1/2 tablespoons cumin
1/2 tablespoons paprika
1/2 tablespoons allspice
3 cups black beans, cooked from dry, drained
4 cups chicken broth

For garnish:
Juice of 1 lime, or to taste
1/4 cup cilantro, chopped
Sour cream or plain yogurt
Heat 1-1/2 tablespoons of the oil in a heavy soup pot over medium heat. Add the peppers and cook until softened, about 5 minutes. Stir in the spices and cook, stirring constantly, for an additional minute.

Add the beans, stock, and salt and pepper to taste. Bring to a gentle boil, then simmer, stirring occasionally, for 10 minutes.

To thicken the soup, purée it briefly with a stick blender, transfer half through food mill or into a blender, or just mash it by hand. Remove from the heat and add the lime juice. Adjust seasoning as necessary, garnish with cilantro and yogurt or sour cream. Serve immediately.

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Bison Vegetable Meatloaf

Bison Vegetable Meatloaf
Adapted from Bobby Flay

3 tablespoons olive oil
1 large zucchini, finely diced
2 red bell pepper, finely diced
2 large carrots, finely diced
Salt and freshly ground black pepper
2 large eggs, lightly beaten
2 tablespoon finely chopped fresh herbs- thyme, margoram, basil, oregano
1 pound ground bison
1 pound ground organic beef
1 cup panko (Japanese) bread crumbs
1/2 cup freshly grated Romano or Parmesan
1 cup tomato sauce, divided
2 tablespoons balsamic vinegar

Preheat oven to 425 degrees F.

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, carrots, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the tomato sauce, balsamic vinegar, and the cooled vegetables and mix until just combined.

Mold the meatloaf on a baking sheet lined with parchment paper. Top loaf with remaining tomato sauce. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

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Mexican Brownies

Forrest loves cinnamon, so I thought I'd give these a shot.  He thought they were amazing!



Mexican Brownies
Adapted from The Bon Appétit Cookbook

For brownies
4 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 1/4 cups (packed) golden brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
3/4 cup all purpose flour
1 cup milk chocolate chips (about 6 ounces)

For brown sugar topping
1 cup (packed) golden brown sugar
1/4 cup whipping cream
1 tablespoon unsalted butter
3/4 tablespoon vanilla extract

Make brownies:
Preheat oven to 325°F. Line 8-inch square baking pan with foil, extending foil over sides. Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack.

Make topping:
Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to boil. Remove from heat; mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about 1 hour. (Can be made 1 day ahead. Cover and keep chilled.)

Using foil as aid, life brownie from pan. Cut brownie into 16 squares. Serve cold or at room temperature.

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Blueberry Vanilla Cheesecake

Blueberry Vanilla Cheesecake
Adapted from The Bon Appétit Cookbook

For crust
1 1/2 cups ground shortbread cookies (recipe follows)
1 cup hazelnuts, toasted, husked
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract

For filling
2 vanilla beans, split lengthwise (or 2 Tbsp vanilla bean paste)
1/3 cup whipping cream
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1/2 cup sour cream
2 teaspoons vanilla extract
4 large eggs
12 oz fresh blueberries
1 tablespoon cornstarch

For topping

1 cup sour cream
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1/3 cup blueberry jam

Make crust:

Preheat oven to 350°F. Finely grind ground cookies, nuts and sugar in processor. Add butter and vanilla; process until moist crumbs form. Press onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with foil. Bake until crust is light golden, about 15 minutes. Cool. Maintain oven temperature.

Make filling:
Scrape seeds from vanilla beans into heavy small saucepan; add beans. Add cream and bring to boil. Cool completely. Discard beans.
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add vanilla-cream mixture, sour cream and vanilla extract and beat until well blended. Beat in eggs 1 at a time.
Gently mix blueberries and cornstarch in medium bowl. Pour 2/3 of filling into crust. Sprinkle berry mixture over. Pour remaining filling over berries to cover. Bake until cake is golden and begins to crack around edges but still moves slightly in center when pan is shaken, about 1 hour 10 minutes. Let cool 10 minutes (cake will fall).
Make topping:
Mix sour cream, sugar and vanilla in small bowl to blend.

Gently press down any raised edges of cake. Spoon topping evenly over cake. Bake 10 minutes. Cool cake on rack. Refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.)

Melt jam in small saucepan over low heat. Brush some jam over top of cake. Arrange remaining berries atop cake. Gently brush berries with remaining jam. (Can be made 8 hours ahead. Keep chilled.)

Run small sharp knife around pan sides to loosen cake. Remove pan sides. Place cake on platter. Serve cold.

Shortbread Cookies
The King Arthur Flour Baker's Companion

1 cup (2 sticks) unsalted butter, softened
1 tsp salt
3/4 cup (5 1/4 oz) sugar
2 cups (8 1/2 oz) flour

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, salt, and sugar. Add flour and mix into a dough. Turn out onto parchment paper, shape into a long log and roll up. Freeze 1 hour. Slice into 1/2 inch slices with a sharp knife. Bake at 300 for 20 minutes. Cool completely on wire rack.

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