Yummy Yellow Cake with Chocolate Frosting

Alright. This is a baking blog. Not a political blog. But if you've been paying attention to the news at all you've probably seen something about all the protesting going on in Madison. I'm not going to get into the nitty gritty of it all, but it currently seems to be overwhelming life and my thoughts. It's something that I and my fiance care a lot about, and we're constantly out there fighting for the rights of public workers. This is tiring. Exhausting. So sometimes you need a day off to bake a cake. And though I don't need an excuse to bake a delicious, decadent, 5 sticks of butter requiring cake...a birthday begs and pleads for this type of cake. So without further ado...a delicious cake.

I found the recipe for this cake in the cookbook flour, a wonderful book full

of lots of yummy treats and great baking tips.

Cake:

1.5 c unsalted butter at room temp

2 c granulated sugar

3 eggs

3 egg yolks

1 tsp vanilla

3 c cake flour

1 tsp baking powder

.5 tsp baking soda

.5 tsp salt

1 c lowfat buttermilk

Preheat oven to 350 degrees. Butter and flour 2 8-inch round cake pans.

Cream together the butter and sugar for 3-4 min on medium speed(for a stand mixer) and 8-10 (for a handheld mixer). You want it to be really light and fluffy. In a small bowl whisk together eggs, yolks, and vanilla. Add it into the butter mixture and mix until incorporated. Scrape down sides and mix a little more.

Mix together dry ingredients in a separate bowl. Then on a low speed add 1/3 of the flour mixture. Pour in half the buttermilk. Mix. Add more another third of flour. Mix. Add the rest of the buttermilk. Mix. (Do not overmix! After each addition mix until just incorporated).

Fold in the rest of the flour. Then divvy out the batter between the two cake pans. Bake 40-50 min. I overcooked mine a little, so make sure to check before the full 40 mins is up (in case your oven runs hot like mine). You want a golden top and the cake should spring back when pressed in the middle with your finger. Cool the cakes completely on a wire rack.

Frosting:

12 oz semisweet choc chips

1 c heavy cream

1 c butter at room temp

1 c powdered sugar

1/4 tsp salt

1/2 tsp vanilla

Put the chocolate in a heatproof bowl. In a pan scald the cream over med-high heat (bubbles will start to form around the edge of the pan, but it won't be boiling). Pour the hot cream over the chocolate and let sit for a minute. Then whisk the chocolate and cream together until all the chocolate in melted and it's smooth. You can let this sit at room temp for 1-2 hours until cool. Or if you're impatient like me put it in the fridge for 30 min. Whisking every 10 min. (Make sure it's completely cool or else you'll melt your butter while making the frosting.)

Beat together the butter and sugar for 2 minutes until fluffy and smooth. Add the cooled chocolate and beat for another 2 minutes. Turn up the mixer to medium-high speed and beat for a minute. The frosting should become a lighter color and should be thick. If you are using a hand mixer you may need to increase the time.

Remove the cakes from their pans. I know a lot of cake makers at this point will cut their cakes so their level. However, I don't mind if my cakes are a little wonky. So if you're a perfectionist level your cake, etc. etc. If you're like me (without doing anything to the cake layers), put your first layer of cake on a plate, frost. Then put your second layer on. Frost the top and sides. I got a little fancy with the leftover frosting and did some decorating.

Eat with a big glass of milk. Yum!

hot cocoa + some.

I should start by telling you that I don't like hot cocoa. I suppose I did, at one time, and then I think I drank way too much. But, I'm here to say that this stuff is good. Like, mega good. Like, turned a non-hot-cocoa-lover back into the believer I used to be. So, you might want to try it. The best thing about this stuff is that you can use your powdered Swiss Miss, your fancy Ghiradelli, or your somewhere-in-between hot cocoa. Any of it will work. You should make this right away, though. And toast some extra marshmallows because you may want them for later.

Hot Cocoa + Some
Adapted from Real Simple

Serves 4

Ingredients
4 servings of the hot cocoa of your choice
8 marshmallows
3-5 tablespoons malted milk powder

Directions
1. Prepare the hot cocoa according to package instructions (we used Ovaltine). Add 3-5 tablespoons malted milk powder (the amount is really up to you).
2. While your hot cocoa is microwaving, simmering, etc., place 8 marshmallows on a cookie sheet and broil in the oven for 30 seconds.
3. Place the toasty marshmallows in the steamy cocoa, and enjoy.
4. Repeat. :)

-The Florida Sister

crispy. salty. white chocolate. oatmeal. COOKIES.

Also known as Make-These-Today cookies.
And, White-Chocolate-Is-My-New-Friend cookies.

Can I tell you a secret? I've never liked white chocolate. If it wasn't nestled inside of Jeffrey's Aunt's white chocolate macadamia nut cookies, then just forget it. But, let me tell you something, folks. White chocolate chips are not real white chocolate. I know. I was shocked, too. You've got to buy the baker's chocolate, or a white chocolate bar if you want the real deal. Thanks to Deb for, once again, opening my eyes to the things I've been missing. Well, once I read the recipe for these cookies, I had to have them right away. And, you know, I've never really believed people that told me that they prefer white chocolate to just regular chocolate (yes, those people are out there) and I still kind of don't, but maybe I can sorta-kinda see where they're coming from now. But don't push it.

Crispy, Salty, White Chocolate, Oatmeal Cookies
Adapted from Smitten Kitchen, who adapted them from Cook's Illustrated.

Ingredients

1 cup all-purpose flour (I think 1/2 all-purpose, 1/2 whole wheat would work here.)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) butter, unsalted & at room temperature
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned oats (If you're not an oat lover, better make it just 2.)
6 ounces good quality white chocolate (I got the Baker's brand, which seemed high enough quality for me.)
Coarse sea salt (for sprinkling atop the cookies)

Directions

1. Preheat the oven to 350 degrees. (Maybe you won't forget to do this step if it's in bold.) Line the baking sheet with parchment paper, or a Silpat (if you're cool and have one). Whisk flour, baking powder, baking soda, and table salt in a medium bowl. Set aside.

2. Beat butter and both types of sugars until they are light and fluffy. Scrape the bowl down with a rubber spatula. Beat in eggs and vanilla extract until incorporated. Scrape down your bowl. Gradually add the flour mixture (I added it in two batches) and incorporate well.

3. Divide dough into 24* equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.

4. Sprinkle coarse sea salt on the top of each cookie.**

5. Bake until cookies are golden brown, about 13-16 minutes. Rotate baking sheet halfway through. Watch these babies like your life depends on it during the last few minutes. These things burned in a second, and I lost about 8 good cookies to black bottoms. Not fun.

6. Transfer to wire racks and cool.

* The original recipe suggests a yield of 24. I made them a little smaller and got 32. If you're planning on taking these somewhere, I suggest going with cookies that are slightly smaller so you'll get a few extra. If you're keeping them for yourself (Good choice!) then why not make some big ol' cookies and go with 24, right?

** Originally, the recipe calls for flaky sea salt. Tell me where to buy it and I'm there. However, I think coarse sea salt works just as well. But, if you happen to find flaky sea salt, you'll only need about 1 or 2 flakes per cookie.

Enjoy these, kay?
- The Florida Sister

P.S. About the weirdly foggy pictures, I kept noticing this while I was taking them, but since my camera was dying I just figured that was why I was having problems, and then I noticed there was a big, fat smudge on my lens. Oh well!

Sorry I'm a Liar/Ginger Snaps

Ok. Ok. I lied.

I did not post anything, when I promised I would.

Does this mean I haven't been baking? Of course not. I've been baking tons. I just haven't posted anything.

So, now I'm posting. When I look at blogs to get baking ideas I almost ALWAYS pick the ones with pictures. I have no pictures of these cookies, but I PROMISE they are delicious. I make these cookies more than any others for a few reasons:

1. They're easy.

2. They make a lot. (If you roll the balls small)

3. I LOVE GINGER.

So without further ado these ginger snaps are altered from this recipe.

Ingredients:

3/4 cup butter (softened to room temperature)

1 cup sugar (plus more for rolling the cookies in)

1 egg

1/4 cup molasses

2 cups flour

2 heaping tablespoons ginger

2 heaping teaspoons cinnamon

1/2 tsp salt

1/2 tsp baking soda

Preheat oven to 325 (I almost ALWAYS forget this step.)

Mix butter and sugar until light and fluffy. Add egg and molasses, mixing well. Combine all the dry ingredients and then add to creamed mixture making sure everything gets mixed in well. Make into small balls...and I mean small. I get about 72 cookies out of this recipe. Less than a tablespoon, maybe about the size of a medium-largish grape. You'll figure out what you like. I like them smaller because you can eat 4 cookies and not feel like a pig, also there's more to share! Roll the cookies in sugar. Place on cookie sheet and bake 8-12 minutes. 9 seems to be the perfect amount of time for my oven.

ENJOY! These are delicious with a cup of tea.

More posts soon

Oh hey sad little neglected blog. I'm sorry. I bake ALL THE TIME. Seriously...ALL THE TIME. Once, twice a week. 4 times this week (in honor of my b-day). I just never blog.

I'm going to change that. Tomorrow.

To be continued...

Mint Chocolate Cupcakes

Hi! How are you? Sorry we have been out and about so much lately. But, I'm back, and I have a recipe to share with you. I do feel a little guilty about this one, though. Mostly because I just feel like it's not as spectacular as a lot of other recipes.

But, who knows. Maybe it will really strike your fancy, in which case I'll be so glad I shared.

A couple things about these cupcakes: One. I don't think the chocolate cupcake tasted very chocolatey at all. And, the frosting was almost too butter-y (Yeah. I didn't know it was possible either.). Regardless, they were still a treat. They required quite a bit of effort, but you'll probably be really pleased with the results. And, if you're not a complainer like I am right now, then you'll love them and want to eat the entire batch by yourself.

Mint Chocolate Cupcakes
Adapted from Martha Stewart

Makes about 12 regular and 12 mini-sized cupcakes or 18 regular cupcakes

Ingredients
For the cupcakes:
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons salt
2 large eggs
3/4 cup buttermilk*
3 tablespoons canola oil
3/4 cup warm water
1 1/2 teaspoons peppermint extract

For the frosting:
2 large eggs, separated
1/2 cup sugar
2/3 cup milk
1/3 teaspoon pure vanilla extract
2/3 cup coarsely chopped fresh mint leaves
1 pound (4 sticks) unsalted butter, room temperature
1/4 teaspoon peppermint extract

Directions
For the cupcakes:
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on low speed until smooth.

2. Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cupcakes cool in tins on wire racks for 10 minutes. Transfer cupcakes to racks, and let cool. Undecorated cupcakes will keep, covered, for 1 day, or frozen for up to 2 months.

For the frosting:
1. Whisk together yolks and 1/4 cup sugar with a mixer on high speed until pale and thickened, 2 to 3 minutes.

2. Prepare an ice-water bath. Bring milk, vanilla, and mint leaves just to a boil in a medium saucepan. Remove from heat. Whisk about 1/3 of milk mixture into yolk mixture. Pour yolk mixture back into pan with remaining milk mixture, and whisk to combine. Place over medium heat, and cook, stirring constantly, until custard registers 185 degrees on an instant-read thermometer. Remove from heat; strain through a fine sieve into a bowl. Set bowl in ice-water bath, and stir until cool.

3. Beat butter with a mixer on medium-high speed until pale and fluffy. Add chilled custard to butter, and beat until incorporated.

4. Heat whites and remaining 1/4 cup sugar in a heatproof mixer bowl set over a pan of simmering water, whisking constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips). Attach bowl to mixer fitted with whisk attachment. Starting on low, and gradually increasing to medium-high speed, whisk until stiff peaks form.

5. Add egg-white mixture to butter mixture, switch to paddle attachment, and beat on medium-high speed until smooth. Beat in peppermint extract. Use immediately, or cover and refrigerate for up to 3 days or freeze up to 3 months. (Before using, bring to room temperature, and beat on low speed until smooth.)

6. Spoon buttercream into a pastry bag fitted with a large, plain tip. Pipe small mounds on tops of cupcakes. Flatten mounds with an offset spatula, then top with chocolate-mint leaves.

* Making your own buttermilk is easy: Add one tablespoon of vinegar or lemon juice to one cup of milk. Let it sit until it clabbers, about ten minutes, and proceed to use it as you would store bought buttermilk!

- The Florida Sister

I promise that there will be a post (or two!) soon.

Gosh, busy-ness. Sometimes it really does get the best of you.

In the mean time — happy baking!

-The Florida Sister