Back to Basics

I am now in my second year of graduate school and enrolled in a night class entitled "Beowulf and Film." This night class requires something I am more than capable and happy to do. It requires snacks. A couple weeks ago I made this delicious treat!

There ain't nothing wrong with a good ole pound cake. I try to use some Barefoot wisdom every time I cook. This time around, I thought about Back to the Basics and really tried to focus on updating a classic recipe. My pound cake here is drizzled with an orange glaze which takes it from basic blah to bah-zing.

The recipe for the pound cake is:

1/2 pound (2 sticks) butter
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour

1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract 

 

As the standard goes with many cakes, cream the butter and shortening first, adding the sugar into the bowl. Next, add each egg, allowing them to be incorporated one at a time into the batter. (You can mix all the dry ingredients into a separate bowl) Finally, add the dry ingredients to the wet mixture and alternate with the milk. For the pans, use either oil or butter and cover with flour for easy release after baking. (I got a bundt and tube pan out of one recipe.) Bake for 1-11/2 hours until a toothpick comes out clean.

Let the cake cool a bit, but this isn't one of those times you have to agonizingly wait for a taste test! The glaze can be applied while the cake is still warm.

The glaze is simple:

The juice of one orange

Maybe a TBSP of orange zest

Powdered sugar 1 or more cups (to desired translucent or opaque consistency)

Note: You could use lemon, lime, orange--whatever you like really. 

With the holidays approaching quickly, I will let you in on a little secret...

If you wrap the tube cake up in parchment paper, tie ribbon or twine around it and make a tag, you have an instant (and professional looking) gift! 

 

Wedding Bells, well actually, Wedding Cakes

People might think I'm crazy (or narcissistic), but I really wanted to make my own wedding cakes. My grandmother told me no. Absolutely NO. However, being the nontraditional couple Terry and I are, we decided to get married with a very limited crowd and then nearly a month later we would have a reception. I do recommend this to everyone. It made so many things possible. A limited budget, a stress-free wedding day, and yes, even a homemade wedding cake were now possibilities. So, we all plowed through the planning and ultimately ended up with the most magical and wonderful evening. About the cakes...

Vanilla is a standard for any gathering, and it is perfectly complimented by the most controllable, tasty vanilla buttercream. I knew this was my only option for a large and in-charge cake for 50 or more people. I had a few trial cakes too. YUM. 

Oh, and did I forget to mention a Groom's Cake? Simply the yummiest cake of all time.

  

Below are the final products. The vanilla cake has three layers of cake in each tier. It was surprisingly moist. I say surprisingly, because I froze the cake and frosted it while it was still mostly frozen and simply left it out to thaw on the day of the reception. (so much easier). The cupcakes were a choice based on convenience. I have used the same recipe for cakes, and while it works pretty well, it is sometimes just too moist to be layered. If you're wondering, the stand is comprised of boxes that I hot-glued and covered with burlap fabrics. Pretty creative if I do say so myself. (shamelessly patting myself on the back).

 

Chocolate, Chocolate, Chocolate!

I LOVE Barefoot Contessa. LOVE.
This cupcake is for one of my other loves, Terry F. Moorer.

 

Beatty's Chocolate Cake

Ina Garten's recipe and my adjustments for 12 cupcakes:

Beatty's Chocolate CakeBeatty's Chocolate Cake

Beatty's Chocolate Cake

Beatty's Chocolate Cake

3/4 cup all-purpose flour

3/4 cup sugar 

1/4 cups good cocoa powder
3/4 teaspoon baking soda 

3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/3 cup buttermilk, shaken
3tbsp cup vegetable oil 

1 large egg

1 teaspoon pure vanilla extract
1/4 cup freshly brewed hot coffee 

1.) Sift together: flour, sugar, cocoa powder, baking soda, baking powder, and salt

2.) In a separate bowl, combine the buttermilk, vegetable oil, egg, and vanilla

3.) Slowly add the wet ingredients to the dry mixture. 

4.) Slowly add the hot coffee to the mixture. 

I use a tablespoon measurement to add the batter to a lined cupcake tin. I've found that 2 tablespoons in each cupcake works great! Bake at 350 degrees for 15 minutes.

For the frosting:

(Since some people are weird about raw eggs in their frosting)

1 cup unsalted butter

1-1/2 cup confectioners' sugar

2 tsp vanilla extract

3/4 cup chocolate chips

1 tbsp milk

little pinch of salt

 

 

1.) Cream the butter on medium speed for 2-3 minutes.

2.) Melt the chocolate chips (I do it in the microwave for 20 sec at a time, stirring and then returning to the microwave.)

 

3.) Add the confectioners' sugar and beat for another 2 minutes.

4.) Add vanilla, milk, salt, and melted chocolate.

 

Can I be totally honest here? Terry ate like 10 of these cupcakes. No lie. The second batch didn't even make it home with us. I would say success!

xoxo,
Alexis

Learn to play nice--double doozie

As aforementioned, I love any treat that is associated with Valentine's Day.

I die for a double doozie from the cookie company. die. 

That is all you need to know. 

Last week, I made these cookies. They were really good, so I decided to use the left over dough for something a bit grander. I did add a couple chocolate chips on top of each round of dough before baking to give them a little extra chocolatey-goodness.

A basic buttercream recipe on the side of the domino bag will suffice--
4 oz (1/2 cup) unsalted butter
4 cups powdered sugar
3-4 Tbsp milk
1/2- 1 tsp vanilla extract

1/4-1/2 tsp almond extract             

I used the almond extract because the cookies have almonds in them, but also, the icing can sometimes be too sweet. The almond and vanilla combination rounds out the flavor. 

After whipping those ingredients together add single drops of red food coloring until you reach your desired intensity. (I added two.)

  Use a star tip to swirl the icing on--it works best if one cookie has most the icing, and the top cookie has a dollop too. Kinda like two like ends of a magnet, the cookies repel each other and resist the urge to sink.

     rolled in pink sugar crystals               mini chocolate chips mixed      

                                                          in (large round tip)

Unfortunately, the lemonade girl scout cookies couldn't play nicely, and rudely took over the flavor of these delights. Maybe I'm biased. I just wish my doozies would have held their own ground in that cake stand. Sad day for chocolate chip cookie lovers. I digress. I take my fight to other baking wars. 

xoxo, 

alexis

Mason Jar Cakes

Valentine's Day makes me so happy. Forget the lovey-dovey, mushy-gushy, couple stuff. I love love love the adorable treats. Recently, I've seen pretty much anything put in a mason jar, so I decided to do the same. This recipe is red velvet cake and cream cheese icing, which I made with shortening instead of butter so it would stand up a bit. I turned the mason jar upside down and pressed it into the cake, then used a spoon to push it down to the bottom. I swirled the icing around with a star tip, then repeated the process again. The tags are just printed on cardstock and tied on with ribbon. Simple and adorable!
xoxo,
Alexis

Heath Bit Chocolate Chip Almond Cookies

          After some hard core baking, aka cake making, I needed to do something refreshing and easy. These cookies fit the bill--one bowl, all day long.

1 cup unsalted butter
2/3 granulated sugar
2/3 light brown sugar
2 eggs
2 1/2 cups flour
1 tsp baking soda
1/2 tsp cornstarch
1/2 tsp salt
1 tsp vanilla extract
5 oz Heath toffee bits
3/4 cup semi-sweet chocolate chips
1/3 cup chopped almonds
*updated 3/30/14

1. Cream butter and the two sugars together.
2. Add each egg, incorporating completely
3. Add vanilla
4. Sift together flour, baking soda, and salt together, then add to the mixer.
5. Stir in toffee bits, chocolate chips, and almonds.

Just a yummy, simple recipe for your weekend! It would be great for upcoming Superbowl parties or Valentine's goody bags.

xoxo,
Alexis

Red Velvet Cakes and Happy Birthdays

        The summation of southern living can be told through recipes--Fried chicken, Pecan Pie, Corn Bread-- This past Thanksgiving presented a challenge to me, how to conquer red velvet cake. To so many people, red velvet cake means something different. I, for one, remember my great grandmother Lucile's red velvet cake. I remember her warm smile and kind nature. Although I do not have her recipes, I hope to have at least some of her soul.

Turns out, I must have something. The red velvet cake was enjoyed by all. In fact, I received a special request to make it for an upcoming birthday. This birthday boy is a lot like my grandma Lucile--warm and strong with a smile that just makes you feel easy. (Easy Like Sunday Morning)...

Paula Deen's Red Velvet Cake:

1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cup cake flour
1/2 lb (2 sticks) butter
1 ounce red food coloring
2 tablespoons cocoa
2 cups sugar
2 eggs
1/2 teaspoon baking soda
1 tablespoon vinegar

Cream Cheese Frosting:
 8 oz. Cream Cheese
1 cup unsalted butter
1 tsp vanilla extract
4 cups powdered sugar

Preheat the oven to 350 degrees
1. Always begin with room temperature butter, unless otherwise noted (ex. pie shells). Cream butter and sugar with mixer until fluffy. Do not over-mix.
2. Add in eggs, one at a time, incorporating them completely into the batter.
3. In a small bowl, stir together the food coloring and cocoa until it is paste like.
4. Sift flour and salt together in a large bowl.
5. In another small bowl, stir the baking soda with the vinegar.
6. Alternate adding the flour mixture and the buttermilk (beginning and ending with the flour).
7. Add in vanilla
8. Add vinegar mixture.

I usually use a cup measure to evenly pour batter
into three 8 in. pans. Bake for 20-25 minutes.

For the icing, beat the room temperature cream cheese and butter together, add the powdered sugar, and then the vanilla. (It really is that easy).

 

For the "Happy Birthday," I painted fondant cut outs with a pearl dust and lemon extract mixture. The fondant process is here. I finished it off with some dollops of frosting, topped with pecans, and gold sprinkles. I hope this bit of nostalgia translates into your lives and you too can feel the warmth of old southern hospitality

xoxo,
Alexis