Pumpkin Cheesecake Mousse..........

I have been horrible at blogging these last few months. Between trying to sell our house, looking for a new house and Thad living in another city during the week and me being all over the place......life has been busy and simply crazy the last little while, so I am sorry. I will endeavor to do better. However, just because I have been busy does not mean I have not been trying new recipes.....

If you love cheesecake and pumpkin pie, then this recipe is for you. Chef Brad Farmerie, who is the executive chef for a popular restaurant Public which is in NYC and who has appeared on iron chef, recently appeared on the Martha Stewart Show sharing his shared his mom signature Thanksgiving dessert, Pumpkin Cheesecake Mousse. I know I have been smothering you with Martha's recipes but when I saw this recipe being made I knew that not only did I have to try it but after making it, I knew that I had to share it with you all too. I have a weak spot for when people say that this is their mom's recipe and that she makes it every year. That is code for this recipe is dang good.

At a glance it may appear that there are a lot of steps to this recipe, but they are easy steps that equal an amazing dessert, that not only tastes divine but also looks great plated with its three layers. I can honestly say I have found a new family favorite that I will make every year. And honestly I am already craving it.

Click HERE to watch Chef Brad Farmerie and Martha make his mom's famous Pumpkin Cheesecake Mousse.

The Crust1/2 cup (1 stick) melted unsalted butter, plus more, unmelted, for pan
1 3/4 cups graham cracker crumbs
1/4 cup sugar


The Cheesecake
1 (8-ounce) package cream cheese, room temperature
2 large eggs
3/4 cup sugar


The Pumpkin Mousse
1 (1/4-ounce) envelope gelatin
1 (15-ounce) can pumpkin puree
3 large egg yolks
3/4 cup sugar
1/2 cup milk
1/2 teaspoon coarse salt
2 teaspoons ground cinnamon
3 large egg whites


Whipping Cream Topping
1 cup very cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract


Start off by preheating the oven to 350 degrees. Butter a 9-by-13-inch baking dish; set aside.

In a large bowl, combine melted butter, graham cracker crumbs, and sugar; stir until well combined. Press graham cracker mixture into bottom of prepared baking dish in an even layer; set aside.

For the cheesecake, using the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, eggs, and sugar until fluffy. Spread cheesecake mixture over crust in baking dish. Transfer to oven and bake for 20 minutes. Remove from oven and let cool.

While cheesecake is cooling start working on the pumpkin mouse. To begin, fill a small bowl or liquid measuring cup with 1/4 cup water; sprinkle gelatin over top and let soften; set aside. In a large heatproof bowl, mix together pumpkin, egg yolks, 1/2 cup sugar, milk, salt, and cinnamon. Set bowl over (but not touching) simmering water; whisk pumpkin mixture until thickened, 8 to 10 minutes. Remove bowl from heat and whisk in gelatin mixture. Let cool to room temperature.

In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Add remaining 1/4 cup sugar and continue whisking until medium peaks form. Fold into cooled pumpkin mixture. Spread pumpkin mixture over cheesecake; Cover and transfer to refrigerator until set, at least 8 hours and up to overnight

For the whipping cream, using a bowl of an electric mixer fitted with the whisk attachment, whisk together heavy cream, sugar, and vanilla until soft peaks form. Spread over cake or serve cheesecake with a dollop on the side.

This dessert will wow your holiday guests and will make them wonder how you found the time to make such a yummy, pretty dessert. You will be pleasantly surprised by this recipe.

Enjoy and happy holiday baking!

Everyone's Favorite Birthday Cake..........

Baking for me is a release and a relaxer but it also is a creative outlet for me. I am sort of a nerd....I love cake stands and when I bake a cake I think about the frosting and what cake stand it would look best with. I also have this dream in my head of always having a fresh cake on the counter and my kids coming home from school and having a slice of cake with a small glass of milk.

This cake fits that dream perfectly. It is a recipe from baker Matt Lewis of the Brooklyn based bakery BAKED. This is once again a bakery to add to my ever so long list in New York that I am dying to visit. This recipe is actually a recipe from Matt's grandmother which makes it that much cooler to me and I find family recipes to be the best because they have managed to stick around for a long time. This cake is so easy to make and in the same breath it has such a unique flavor and texture. The subtle hint of cinnamon in the cake itself, couples perfectly with the creamy chocolate cream cheese frosting. This cake is also so easy to handle, assemble and frost.

Cake
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1/2-inch pieces, room temperature, plus more for pans
All-purpose flour, for pans
1 3/4 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cups granulated sugar
1/2 cup firmly packed light-brown sugar
3 large eggs
1 cup sour cream

Start off by preheating the oven to 350 degrees. Butter two 8-inch round cake pans; line with parchment-paper rounds (I just cut my own). Butter parchment paper and lightly dust pans with all-purpose flour, shaking out excess. Set aside.

In a large bowl, sift together cake flour, baking powder, salt, and cinnamon; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 2 minutes. Next add eggs, one at a time, beating until just incorporated, scraping down sides of bowl as necessary. Reduce speed to low; then add flour mixture in three additions, alternating with sour cream and beginning and ending with flour mixture, making sure to scrape down sides of bowl as necessary.

Pour batter into prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Each oven bakes differently and over baking can ruin a cake, so for the first time watch the cake closely the last 10-15 minutes to make sure it is not in there too long. Set pan on a wire rack to cool for at least 20 minutes before loosening sides of cake from pan and inverting onto a wire rack. Remove parchment paper and re-invert; let cool completely.


Chocolate Cream Cheese Frosting
5 tablespoons unsalted butter, softened
5 ounces cream cheese, softened
2 to 2 1/2 cups confectioners’ sugar, sifted
1/4 teaspoon salt
2 ounces dark chocolate, melted and cooled

Beat butter in the bowl of an electric mixer fitted with the paddle attachment until smooth. Add cream cheese and beat until well combined. Add 2 cups confectioners' sugar and salt; beat until smooth. Add chocolate and mix until well combined. If frosting seems too loose, add additional confectioners' sugar, 1 tablespoon at a time, until it becomes firm. Do not over-beat. Frosting can be made up to 1 day in advance if stored in an airtight container in the refrigerator; let soften at room temperature before using.

Using a serrated knife, trim tops of cakes to make even. Place 1 layer on a cake plate; frost top with 1/2 cup frosting and top with remaining layer. Frost top and sides with remaining frosting to cover. Cake can be kept in an airtight container, refrigerated, for up to 3 days. Let come to almost room temperature before serving.

I love this recipe because it is not just your same old chocolate or vanilla cake. The flavors in this cake will wow and surprise you. You have to try this unique and yummy family recipe, that guarantees you will be going back for seconds.

Enjoy!

Martha's Apple-Pecan Cake..........

What do you think of when you hear nutmeg, apples and roasted pecans? What comes to my mind are the holidays and the word "yummy"and that is exactly what this Apple-Pecan Cake is. This recipe is so moist and full of flavor and honestly is a perfect after school snack or a light, but, packed full of flavor dessert.

Like my last post this was the featured recipe on Martha Stewart's show. I trust Martha and find most of her recipes to be pleasing and very delish and in some ways I hold Martha and my mom on the same pedestal, both are classy ladies, both are very good cooks and every recipe I use of theirs are keepers and crowd pleasers.

So if you love fall like I do, and love when the leaves are changing and there is a briskness in the air, pumpkins and mums are being sold at the grocery stores and you go looking for your favorite recipe for pumpkin cookies then this recipe is for you. The nutmeg, pecans, apples and orange zest gives this recipe a fall flavor that is both comforting and warm.


Apple-Pecan Cake
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 medium apple, such as Gala or Fuji, peeled and diced small
3/4 cup pecans, toasted and coarsely chopped
2 1/2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1 teaspoon freshly grated nutmeg or ground nutmeg
1/4 teaspoon fine salt
3/4 cup unsweetened applesauce
1/2 cup low-fat plain yogurt
1 1/3 cups granulated sugar
1 teaspoon packed finely grated orange zest
3 large eggs
Confectioners' sugar, for dusting

Start off by preheating oven to 350 degrees. Butter a 9-inch square baking pan or I used a 8-inch pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides, so that it is easier to remove. Butter the parchment paper and set aside.

In a medium bowl, toss the apple (cut up in small but not too small chunk, large enough that they don't dissolve ) and pecans with 2 tablespoons flour to coat, set aside. In a large bowl, whisk together remaining flour, baking powder, nutmeg, and salt. In addition, using another small bowl, combine applesauce and yogurt and set aside also.

In a large mixing bowl (I use my Kitchen Aide), beat butter, granulated sugar, and orange zest on high until light and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time, until combined. Then turn mixer to low and add flour mixture in three additions, alternating with two additions applesauce mixture, and beat until combined. Fold in apple mixture gently until completely mixed in. Transfer batter to prepared pan and smooth top.

Bake until golden and a toothpick inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack for 20 minutes. Using parchment, lift cake from pan. Dust with confectioners' sugar or top with some whip cream before serving.

This recipe is moist, flavorful and the perfect fall treat for any occasion.

Happy Fall Baking!

Whipping Cream Cake

We have a friend named Will who is in school here in Tuscaloosa and who we love dearly. I swear since I have lived here in Alabama, even before we were married I would make food for Will and Thad. Will also mows lawns and does a dang good job at it. Life has been crazy for us these last 9 months and doing basic things like mowing the lawn seems to be impossible. So this is the second time Thad has offered my food in exchange for our front and back lawns to be mowed by our friend Will. This last time Thad gave Will the option of money or a meal and he chose.....a meal.

So the pressure was on. I ended up making chicken enchiladas with all the "fixins'" and I wanted something pretty wow for our Will. I had a couple cartons of strawberries and had some blueberries in the refrigerator, so I wanted something yummy to put them on. I came across this Whipping Cream Cake in my mom's book of recipes and had wanted to try it for some time. It was quick and easy to make and I could tell by a quick taste of the batter that it was going to be delightful. My assumptions were correct and it was an amazing cake that really did not need much added to it and could stand alone because of its rich and dense flavor. So good.

Whipping Cream Cake
1 cup butter softened
3 cups sugar
6 eggs
3 cups cake flour
1 cup heavy whipping cream
1 teaspoon vanilla
1 teaspoon lemon extract

Start off by preheating oven to 325 degrees. Grease and flour a bundt pan and set aside.

Using a medium size bowl (I use my Kitchen Aide), combine the softened butter and sugar. Mix on medium until light, fluffy and creamy. Next add the eggs, one at a time beating for 30 seconds each. Then add the cake flour and cream until mixed well. Lastly, stir in the vanilla and lemon extracts, until combined.

Once mixed well and all ingredients are incorporated, using the previously greased and floured bundt pan, spoon the batter in to the bundt pan, making sure the batter is evenly distributed. Then place in oven. Bake the cake for 1 hour and 15 minutes. I start checking the cake about 45 minutes into the baking time by using a butter knife and inserting it into the middle of the cake. If it comes out clean or has some crumbs on it, then it is down.

Once done baking, take out of oven and let cool for about 10 minutes in bundt pan on a cooling rack. After 10 minutes, invert the pan onto a cooling rack and cool completely. For garnish you can use any type of seasonal fruit with a little bit of whipping cream to top it off.

This cake is a delicious summer dessert, rich and light, topped off with some fresh fruit and cream, you seriously can't go wrong. I promise you won't be disappointed with this one.

Bon Appetit!

Vintage Cake Stands...................

Do you have something that you always search for on-line when you are bored or just dreaming? Well I do. Cake stands! I love old and vintage anything. I have always loved collecting "things" since I was young. I always loved rocks and collected them when we would travel. I also collected Barbies of all sorts and was known as the Barbie Queen. I would and still get them for birthdays and Christmas because I loved loved loved playing Barbies growing up, now I leave them unopened but still love receiving them. I also collected Madame Alexander Dolls, my grandma would give us one each year for our birthdays. As I got older I started collecting cute tea pots.

As of late, since I love to bake I love old vintage cake stands, to hold not only cakes but cupcakes, chocolates, cookies or lemon squares. So here is to dreaming and wishing. Check back with me in ten years and hopefully I will have an extensive collections of vintage cake stands.

Dorie's Classic Banana Bundt Cake......

Boy do I have a great recipe for you. Who doesn't have their bananas go bad? I have this thing deep in my subconscious about bananas. Somehow I feel like if I buy bananas and apples that I am healthy. The apples always go fast but for some reason at our house, the bananas always end up sitting there, turning browner and browner by the day.

So the other day I realized that I had 2 ripened bananas and 3 bananas in the freezer and was looking through one of my fav cookbooks by Dorie Greenspan "Baking, from my home to yours", and came across her Classic Banana Bundt Cake. At the top of each recipe Dorie talks a little about each recipe and either tells where she got it from or why she loves it. I trust Dorie, like I trust getting recipes from my own mother. They are both superb cooks and have a keen sense for what tastes good. Dorie explains that she was given this particular recipe from Ellen Einstein who along with her husband owns "Sweet Sixteenth Bakery" in Nashville. Dorrie describes this bundt cake as "dense, ,moist and extremely banana-y-the tangy sour cream accentuates the flavor of the banana".


So I decided to make this recipe, it looked simple enough and plus my poor little brown bananas needed to be put to good use. I was expecting this recipe to be good due to it coming from Dorie but little did I know how good it was going to be. When my Banana Bundt Cake was all done, I of course made Thad sample a piece and to my surprise, he was dying over it. Upon further inspection (which means my own personal taste test), I realized that this simple little Banana Bundt Cake was fantastic. It was so moist and the perfect amount of sweetness. I knew when I added a cup of sour cream that it was going to be moist. So not only was I pleasantly surprised by how yummy this was but marked it in my cookbook to make sure I make this again soon.


Classic Banana Bundt Cake
3 cups all-purpose flower
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed (you should have 1 1/2 - 1 3/4 cups)
1 cup sour cream or plain yogurt

Start off by preheating the oven to 350 degrees F. Then generously butter a 9- to 10-inch (12 cup) Bundt pan.(If you've got a silicone Bundt pan, there's no need to butter it.) Make sure not to place the pan on a cookie sheet, you want the oven's heat to circulate through the Bundt's inner tube.

In a medium size bowl whisk the flour, baking soda and salt together. Set aside.

Then working with a stand mixer (or hand mixer, either works just fine) fitted with a paddle attachment, beat the butter until light and creamy. At medium speed add the sugar until pale and fluffy. Next add the vanilla, then add the eggs one at a time, beating for 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the mashed bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), add the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter and smooth the top.

Place the Bundt cake into the oven, baking at 65-75 minutes (my cake took 55 minutes so about 50 minutes in, start checking it), or until a butter knife inserted deep into the center of the cake comes out clean. Also Dorie says to check the cake after 30 minutes, and if it is browning too much, cover it loosely with tin foil. Once done, place the bundt cake on a rack and let it set and cool for 10 minutes. Then turn Bundt cake onto the cooling rack, unmolding the cake. Let cool to room temperature.

*Note: If you can, wrap the cake in plastic wrap well and allow to sit on counter over night. It is better the next day.

This Classic Banana Bundt Cake is perfect for dessert, brunch, a shower or just cause you are feeling like a moist banana-y Bundt Cake and be sure to top it off with a tall glass of milk.

Bon Appetit!



Adapted from: "Baking, from my home to yours", Dorie Greenspan

A Glazed Carrot Cake to die for......

Ok so are you ready for the best carrot cake recipe ever? Well here it is. My mom gave me a copy of a cookbook that she loves and it's called "A Pinch of Salt Lake". There is a recipe in the dessert section called "Glazed Carrot Cake" and beside the recipe my mom wrote "this is the best carrot cake", so with an endorsement like that from my mom who is a fabulous cook, I had to try it.

We were having my mother-in-law Pat over and my niece Claire who has recently moved to Tuscaloosa to attend the University of Alabama and I wanted to make sure to welcome her with a great dinner and a delicious dessert. This cake is moist, rich and full of flavor and truly melts in your mouth. Trust me on this one.....you will not be disappointed.

Glazed Carrot Cake

2 cups flour
2 teaspoons baking soda
2 teaspoon cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla extract
1 8-ounce can crushed pineapple, drained
2 cups grated carrots (approximately 5 large carrots)
3 1/2 ounces flaked coconut
1 cup coarsely chopped walnuts or pecans

Start off by preheating the oven to 350 degrees. Then grease and flour a 9 x 13 inch pan. Set aside.

Combine the first 4 ingredients, the flour, baking soda, cinnamon and salt. Sift these the ingredients together in a bowl and set aside. Then in a stand mixer (or with a hand mixer) beat the eggs, add in the vegetable oil, buttermilk, sugar, vanilla. Mix well. Then add the flour mixture to the wet mixture. Mix on Medium unit barely blended. Lastly add the pineapple, carrots, coconut and nuts. Mix on low for 1-2 minutes. Before I pour out the batter into the prepared pan I use a spatula to scrape the bottom of the bowl to make sure all the ingredients are blended fully. Pour the mixed batter into the prepared pan. Place in the oven for 50-55 minutes, checking it often to make sure that it does not over cook. I use a toothpick or butter knife and insert it until it comes out clean, that is how I know it is baked to perfection.

About 10-15 minutes before the cake is done baking, start working on the glaze for the cake.

Glaze

1/2 cup sugar
1/2 teaspoon baking soda
1/4 cup buttermilk
1/4 cup butter
1 teaspoon corn syrup
1/2 teaspoon vanilla extract

In a small sauce pan combine the sugar, buttermilk, butter and corn syrup. Cooking over low heat, stirring constantly bring to a boil. Then remove from the heat and add in the vanilla.

Once cake is done and remove from oven, pour the warm glaze over the hot cake. Let the glaze absorb and the cake cool completely.

Then to top it off, I decided to add a cream cheese frosting to make this cake even more delicious than it already was. I used my favorite cream cheese recipe which is below.

Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup butter, softened
16 ounces confectioners sugar, sifted
1 teaspoon vanilla extract

In a stand mixer combine cream cheese, butter, sugar. Mix at high speed for 5-6 minutes. The longer you mix frosting, the smoother the texture will be. Then lastly, add in the vanilla. Mix until completely blended.

Chill the frosting for about one hour and then spread onto a completely cooled carrot cake. And voila, you are done and ready to serve. So if you are a lover of carrot cake you have to try this recipe, it will be one of your new favorites...and that is a Rozlynn guarantee.

Celebrating the 4th with a Flag Cake.....

Last summer I wanted to make Ina's American Flag cake for the 4th of July but never got the chance to. So this year I was bound and determined to try this Flag cake recipe. We were going to Pat and Ray's house for a 4th of July bbq and thought that would be a perfect gathering to make it for. Plus Thad was super excited and supportive of me making it, which made it even more fun.

I love all that goes into cooking...finding the recipe, making it, decorating it and serving it to those I love and seeing the smiles on their faces which makes it all worth it.

I used Ina Garten's Flag Cake recipe. I loved how hers looked and the recipe sounded rich and divine. It turned out beautiful and was a hit at the 4th of July BBQ.


Flag Cake
18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
To assemble:
2 half-pints blueberries
3 half-pints raspberries


Frosting
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract

Begin by setting the oven to 350 degrees. Then butter and flour a 18 x 13 x 1 1/2 inch pan (I used a 18x13x.5 inch pan and it turn out fine). If you are going to decorate it outside of the pan also line the bottom with parchment paper. Set aside.


Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth and pretty.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick or knife comes out clean. Cool to room temperature. Since I was decorating the cake outside the pan, I let it cool completely and then laid out a sheet of parchment paper and turned the cake out onto the parchment paper.

For aesthetic and presentation I had gone to Hobby Lobby and purchased 13 x 19 inch cake boards (you can buy a set of 4 for under $5), I slid one board under the cake and one on top and turn it over and was able to get the cake cleanly on a cake board.

Next step is the frosting of the cake. All I did was make sure the cream cheese and butter were at room temperature. Then I combined the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth. You want the end product to be light and smooth.

Once done with the frosting, place parchment or wax paper around the edges of the cake for easy clean-up and for a pretty presentation. Spread three-fourths of the frosting on the top of the cooled sheet cake.

Fill the upper left corner with blueberries. Placing 8 rows down and 12 blueberries across. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe 2-3 rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

I then let it chill for a few hours to set.

This cake will be the star (no pun intended) at any party and what better way to celebrate the 4th than with a American Flag Cake, plus it is a lot of fun to make.

Enjoy!

Coconut Tres Leches Cake

I am always on the look out for yummy coconut desserts because my the hubs loves coconut and so do I. On Friday night we decided to have a relaxing evening at home which involved me cooking and the movie Avatar which we have been meaning to see for like the past forever. I had found a recipe for a cake called Coconut Tres Leches Cake. I read the ingredients and liked the sound of the recipe, so I decided I was going to make it. We went to the store and rented Avatar and got the ingredients.

When we got home I started on the recipe and Thad did a little chillaxin. It turned out delicious, moist and a perfect summer coconut cake. Thad also loved it, giving it a 10 on the Thad rating scale. It was even better on Saturday after sitting in the refrigerator for a day!

Coconut Tres Leches Cake

For the cake:
1 Box (18.25 Oz. Box) Yellow Cake Mix (or your favorite Yellow Cake Recipe)
For the Milk Syrup:
1 can (15 ounces) Cream of Coconut
1 can (12 ounces) Evaporated Milk
1 cup Heavy Whipping Cream
1 teaspoon Pure Vanilla Extract

For Garnish:
Sweetened Whipping Cream
Toasted Coconut

Start off by preheating the oven to 350 degrees. Lightly spray a 9x13 inch baking dish with cooking spray. Set aside. Prepare the cake mix according to the directions on the back of the cake box. Once mixed, pour entire batter into prepared baking dish. Bake according to box directions and watch carefully to make sure you do not over bake the cake. Once a butter knife or toothpick has been inserted into the cake and comes out clean, remove from the oven and place on a wire rack, letting it cool completely (about 1 hour).

While the cake is cooling, make the milk syrup; in a blender combine the cream of coconut,evaporated milk, cream and vanilla. Blend until all ingredients are incorporated and smooth. Once cake is cooled completely, with a fork or end of a wooden spoon, poke holes in the cake. The more holes, the more the syrup will be able to soak into the cake, so poke a lot of holes, as many as possible. Then gently spoon milk syrup over the top of the cake with a large spoon or ladle until syrup is all gone. There may be some syrup sitting on top of the cake but don't worry it will take time to absorb.

Next cover the cake lightly with plastic wrap and stick it in the refrigerator for 2 hours or more. I found that the longer it was in the refrigerator the better. This cake is very very very moist and because of that does not want to stay together completely, that is why the longer it has to set the better.

Next turn the oven to broil and set it for 400 degrees. Using about a half of a bag of sweetened coconut and place it on a baking sheet and place in the oven for about 3-5 minutes watching it closely, since it can burn very easily. You just want the edges to be a light brown. Lastly whip up some whipping cream (adding a little vanilla and powdered sugar to taste).




Once all the other steps have been completed get ready to assembled the cake. Cut a piece of cake, place a small handful of coconut on the top of the cake, then a good heaping spoonful of whipping cream on top of the coconut, topped off with some more coconut.....yep pretty much divine. You won't be disappointed! Enjoy!

The Nelson (my maiden name) Birthday Cake

I am a girl who loves tradition. I like there to be consistancy and something that you can rely on. I think I am also this way because I came from a family where it is all about tradition, especially when it comes to food. For example on Christmas eve, we always have fresh crab, dipped in butter, Salad de Mason and fondue. Then for dessert we have the famous Yule Log which is a chocolate cake made to look like a log (I am pretty sure it is a swedish tradition). These food loving traditions are almost like a ritual and they hold so many treasured and happy memories for me.


Another Nelson tradition is the Nelson Birthday cake. The origin of this cake was that my grandma Bev (my dad's mom) made this cake for birthdays. Insert my mom into the picture, who is a fabulous cook whom whatever she touches turns into gold and took the Nelson cake which was already fabulous, to another level of fabulous. How did she soop up the Nelson cake? She started with a homemade chocolate cake and her fabulous chocolate frosting with fresh whipping cream. This cake is undeniably divine and wins the hearts of whoever tries it.

When Thad came to meet my parents, the Nelson cake was made, and since I had always had the Nelson cake in my life I had taken it for granted, I thought nothing of it so when Thad partook of this delicate dessert, he died over it. From then on this became something he talked about and begged for and has become his birthday cake.

So with the history out of the way, this cake it just plain great. Since I pretty much love to bake, my co-workers benefit from this and plus it is totally selfish since I don't want baked goods lingering around the house. For our birthday here at the bank we always get lunch from the restaurant of our choice and a store bought cake. Adella's birthday (one of my co-workers) was coming up and I was asked to maker her a birthday cake instead of buying one. I knew she loved chocolate and so I decided to make her the Nelson cake. It was an absolute hit and was so fun to make for her.

Chocolate Cake
Ok so start out by setting the oven to 350 degrees. Grease and flour two 9" rounds and set aside.

1 cup water
4 tablespoons cocoa
1 cube margarine
1/4 cup crisco

Combine above ingredients in a small sauce pan over medium heat. Stirring constantly so that the bottom does not burn, bringing to a rapid boil. Then set aside.

2 cups sugar
2 cups flour

Combine sugar and flour in a boil, blending them together with a fork. Next in a stand mixer or with a hand mixer, add the cocoa mixture. Mix well. Then add.....

1/2 cup buttermilk
1 teaspoon vanilla
2 eggs
1 teaspoon baking soda

Beat all these ingredients together until the batter is smooth. Then pour into the pans and place in the oven. For the two 9" inch rounds the cooking time will be 25-30minutes. When I was making this recipe I started checking to see if they were done around 20 minutes. Once a butter knife or toothpick is inserted and comes out clean it is done. Turn them out on a cooling rack covered with parchment paper, right side up. Let them cool completely.

While the cake is cooling, start on the frosting (See below)

Peggles Frosting
1/3 cup butter (at room temperature)
1/4 cup milk
1/2 teaspoon vanilla
1/2 cup unsweetened cocoa powder
4 cups confectioner's sugar

Using a stand mixer combine all the ingredients on medium speed. When adding the milk, I sometimes have to add more milk to give it a smoother and fluffier texture (about 2-3 tablespoons more).

Next whip a pint of whipping cream. Adding about a 1/2 teaspoon of vanilla to the cream and powdered sugar to taste (remember that you don't want it too sweet); whip until firm peaks form in the cream.

Finally assembly time. Slice each round so that you have 4 9" rounds for the 4 layer cake. I shave each layer with a seraded knife so that they are each as flat as possible. Place the first layer of the cake on a cake stand or plate. Smear on a nice thick layer of chocolate frosting, then whipping cream. Repeat this process 3 more times; dividing the whip cream and frosting evenly between the four layers. On the top of the fourth layer, with a grater and some baking chocolate, shave some chocolate onto the top layer of whipping cream. Allow to set in refrigerator for 2 hours or more.


This is my co-worker Adella blowing out the candles on the cake. She loved it!

This cake is a Nelson tradition and will be until the end of time. Enjoy!

Not Just Any Chocolate Cake.......

There are so many different chocolate cake recipes out there and so many variations but at the end of the day any fresh chocolate cake with a glass of milk is pretty darn good. With that said I have a chocolate sheet cake recipe to share with you that will knock your socks off.

So where did I get this blessed recipe? Well......I usually save my cooking magazines until Sunday, almost as a treat or saving the best for last. I browse the magazines reading the yummy recipes and making plans in my head to make certain ones while Thad finishes his church business (since we have an assignment for our church which takes us 70 mile south of Tuscaloosa to a town called Demopolis, we love it there).

So last Sunday Thad had to go on a visit and I was left at the church for a little while. As I was looking through Paula Deen's magazine I found a chocolate sheet cake that looked delish. I also think what drew me to it was that it was an old family recipe and I felt like if it has been around this long then it must be good. So when we arrived home from Demopolis (and Thad took his Sunday afternoon nap) I made this recipe.


Chocolate Sheet Cake
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1/2 cup butter (1 cube)
1/2 cup vegetable oil
4 tablespoons unsweetened cocoa powder
1 cup water
1/2 cup whole buttermilk
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla extract
2 large eggs

Begin by setting the oven to 350 degrees. Spray a 13x9-inch baking pan with a non-stick cooking spray, then coat with flour. Set aside

In a kitchen aid bowl or regular bowl combine the flour, sugar and salt. Sift. Then set aside.

In a medium to large saucepan whisk together the butter, oil, cocoa and water. Bring to just a boil over medium-high heat. Make sure you stir constantly to prevent burning and stir until all ingredients are melted and smooth. Once completed add the chocolate mixture to the dry ingredients, mixing at medium speed. Then add the buttermilk, baking soda, vinegar, vanilla and eggs. Mix until pretty and smooth.

Pour the batter into the prepared 13x9-inch pan. Bake for 30 minutes or until when a butter knife is inserted it comes out clean. It took my cake about 35 minutes to bake (as always, ancient oven). While the cake is in the oven baking, start getting the ingredients together for the chocolate icing. When the timer has about 5-8 minutes left I start the icing recipe (see below).

Chocolate Icing
1/2 cup butter
4 tablespoons unsweetened cocoa powder
6 tablespoons whole milk
1 (16-ounce) confectioners' sugar
1 teaspoon vanilla extract

Using a medium saucepan bring to a boil the butter, cocoa and milk; stirring constantly. Remove from the heat and add the confectioners' sugar and vanilla. Then transfer the icing mixture to a bowl or your Kitchen Aid and mix it add medium speed until it is smooth and creamy.

Once your sheet cake is done, take it out of the oven and using a fork poke holes in the cake (I did it all over). You then take the chocolate icing and while the cake is hot, pour the icing evenly over the cake. Let the cake cool completely before serving.



So on that Sunday when Thad went down for his Sunday nap, he awoke to a freshly baked chocolate sheet cake on the counter. After his first bite he literally acted like he wanted to punch something because it was so good. He loved loved loved this recipe and I must say it was divine. So thank you Miss Paula for yet another fabulous recipe.

This is a perfect post Sunday dinner dessert and serves 12-15 people and is even better with some ice cream or a cold glass of milk.

Bon Appetit!

Adapted from: "Cooking with Paula Deen"

Lemon Poppy Seed Cake (with Lemon Curd)

Thad has a co-worker who is leaving his company to travel the world for a few months. I am impressed by Will (the world travelor) because of his courage to follow his dreams and I believe you are only young once and life is too short. So we decided that I was going to make him a farewell cake. I decided on my mom's Lemon Poppy Seed Cake (that she used when she made wedding cakes) and because I had made a big batch of lemon curd a few weeks prior and knew that a Lemon Poppy Seed Cake with buttermilk frosting and lemon curd filling would be light and tart, perfect for spring.

Please pardon how my cake looks, decorating cakes is something I have not done much of and am determined to make it a strength. The beauty of my cake does not reflect the amazing taste of the cake on the inside. And please note that I only put the best of the best recipes up here, recipes that I can stand behind!

Ok with that said, get ready to make a cake that is light, fresh, creamy and tart all at them same time. There are three steps to this cake. The first is the cake, the second is the lemon curd and the third is the buttermilk frosting.

Step 1:
Lemon Poppy-Seed Cake
1 box lemon cake mix (I use Betty Crocker)
1 package (3.4 oz) Jell-O Instant Lemon pudding
4 eggs
1 cup lemon yogurt or sour cream (I used yogurt)
1/2 cup vegetable oil
2-4 teaspoon poppy seeds
1/2 cup water
1/2 teaspoon rum extract

Begin by setting the oven to 350. Grease and flour two 9" cake rounds and set aside. Combine the cake mix, jello, eggs, yogurt, vegetable oil, poppy seeds, water and rum extract. For mixing instructions follow the back of the cake box. Once mixed, pour batter evenly into cake rounds place in oven and set time for 20-25 minutes. I start checking my cakes at 20 minutes sticking a butter knife in the center, once it comes out clean it is done. Make sure you do not over bake because this cake is best when moist. Placing parchment paper over a cooling rack, turn cakes out onto the rack and let cool completely.

Step 2:
Make your lemon curd. Click on Lemon Curd link for recipe.

Step 3:
Peggle's Buttermilk Frosting
1/3 cup butter (I usually overshoot on this measurement, more butter never hurts)
4 1/2 cups powdered sugar
1/4 buttermilk
1 teaspoon vanilla
*I add 1-2 tablespoons of milk to give it a creamier consistancy.

Note: I had to triple this recipe for the Lemon Poppy Seed Cake

This frosting is the best. So easy. Just mix all ingredients together until smooth and fluffy.

Once all three steps are completed (cake cooled, lemon curd made and frosting standing by)it is time to assemble this masterpeice of a cake. Slice each 9" round horizantally into even halves.


Place the first half on a platter of your choice. Then frost with frosting first and then spread with 3 tablespoons of lemon curd. Repeat this process 2 more times. For the exterior of the cake I frosted the entire thing and then spread the lemon curd on the top of the cake and then using a cake decorating bag, I made a frosting border. Once completely assembled place in the refigerator an hour or more to set. Then serve!

It was a hit at the farewell party for Will and is great for a garden party, wedding or shower. Once you make it, you will be hooked. Enjoy!

Martha's Blueberry Crumb Cake

There is this cute little produce place downtown Tuscaloosa called Richard's Market and it has a small town quaint feel to it. I have been meaning to stop by there since I moved to T-town and then finally the other day I had a chance to. And I am glad I did, there are plants outfront to buy and inside has the produce all displayed in a way that makes you feel like you are getting the freshest and cheapest produce in town. While there I bought some avocados, grapes, nectarines and blueberries.

I told Thad that I felt like baking and he said you need to make something with those blueberries. So I went on-line and found a recipe of Martha's and gave it a try. It turned out so yum and had a great texture and those fresh blueberries were icing on the cake.

Blueberry Crumb Cake

For the streusel topping
1 cup all-purpose flour (spooned and leveled)
1/2 cup packed light-brown sugar
1/4 teaspoon salt
1/2 cup butter

For the cake
4 tablespoons unsalted butter, softened, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled) , plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon allspice
3/4 cup granulated sugar
1 large egg
2/3 cup low-fat buttermilk, well shaken
1 1/2 cups blueberries
Confectioners' sugar, for dusting

Start off by preheating oven to 350 degrees. First make the streusel topping. In a medium bowl, stir together flour, brown sugar, and salt. Cut in the butter using your hands or a pastry blender until large, moist crumbs form. Chill. (Note: Make sure the crumbs are big so they don't all melt into the cake while baking)

Butter and flour a 9-inch square baking pan. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, and allspice. In a large bowl or Kitchen Aid, beat the butter and granulated sugar until fluffy. Add egg; beat well. Add flour mixture and buttermilk alternately until just combined. (Batter will be very stiff.) In a large bowl, toss the blueberries with remaining teaspoon of flour (Tip: Tossing the blueberries with a bit of flour keeps them from sinking during baking).


Fold blueberries into the batter; spoon into prepared pan.

Sprinkle cake with streusel topping. Bake until golden brown and a tester comes out clean, 40 to 50 minutes (It took mine 40 minutes to bake). Let cool completely. Dust with confectioners' sugar before cutting into squares.

There is nothing like fresh blueberries baked into a struesel crumble. A perfect dessert for a baby shower, bridal shower or garden party. Enjoy!

Adapted from Martha Stewart

Red Velvety Yumminess....

It has been forever since I have been able to get in the kitchen and cook, so on Saturday evening I just spent the eveing cooking and baking (my favorite past time). I let Thad decide on the menu and so he decided for the main course he wanted Greek Spaghetti(recipe to come) and Red Velvet Cake for dessert. I had never made Red Velvet Cake and had never really tasted it or not that I can remember, so this was going to be an experience for me.

Red Velvet Cake. I have always been under the impression that it was a Southern recipe, since I had never heard too much about it until I moved to the South. I decided to do some research on it and found out its origin. It actually does not have Southern roots but it came about during World War II when food was rationed and bakers use to use boiled beets to give the cake a better or prettier color and for moisture. There still are some red velvet recipes that call for boiled beets.



Red Velvet Cake was a signature dessert at the Waldorf-Astoria Hotel in New York City during the 1920s. Then Red Velvet Cake made its revival when the movie "Steel Magnolias" featured Red Velvet Cake when the grooms cake was a red velvet cake in the shape of an armidillo.

I did my resarch and looked at a lot of recipes. I looked at Paula Deen's recipe, several recipes on the Foodnetwork and then decided to go with my mother-in-law's recipe. I know what a good baker she is so I trusted her recipe. It was an easy recipe to assemble and was ohhh so yummy.

Red Velvet Cake

2 1/2 cups cake flower (sifted)
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon cocoa
1 cup buttermilk
1 1/2 cups oil (I did a cup oil and a half cup butter)
1 teaspoon vinegar
2 eggs
1 bottle (1 oz. red food coloring)
1 teaspoon vanilla
1 cup pecan pieces

Start off by mixing all the dry ingredients together in a seperate boil, making sure the cake flour is sifted. Set aside. I then combined the other ingredients in order. Mix well. Then add the dry ingredients to the other ingredients. Make sure the batter is smooth and pretty.

Then grease and flour three 9" cake rounds (you can also use 8" rounds). Distribute the batter evenly amongst the three cake molds. Bake at 350 degrees, watching closely so that the cake does not over cook, nobody likes a dry cake. My cakes cooked for about 20 minutes but can cook up to 25 minutes. I then place them on a cooling rack. Allow them to cool completely before frosting.



Cream Cheese Frosting

1/4 stick butter
1 - 8 oz. cream cheese at room temperature
1 box powder sugar
1 teaspoon vanilla
2 tablespoons milk
1 cup chopped pecans

I was talking my my mother-in-law Pat and she told me that she doubles this recipe and so that is exactly what I did. I am glad I did too because I most likely would have not had enough to cover the entire cake. Making sure the cream cheese is at room temperature, combine the cream cheese, butter, powder sugar and vanilla (I use my Kitchen Aide for this). Mix until smooth and fluffy. Once the ingredients are combined add pecans.

This is a fun cake and would be great any time of the year. I think Thad wanted me to make this cake because it reminds him of Bama's colors. Roll Tide!