Sour Cream Chocolate Cake

Sometimes I buy too much sour cream when the menu changes. Since I’ve been hyper vigilant about watching expiration dates, I was able to find a way to repurpose some. I had heard or sour cream chocolate cake before but never seemed to make time to bake it. At first I just googled “sour cream desserts” and then found this recipe (5 ⭐️ reviews)! Both the cake and frosting were de-licious, maybe too good. Hard to stay away from this one, especially when there’s extra milk in the fridge. Definitely a keeper-and high altitude friendly.

https://lilluna.com/moist-sour-cream-chocolate-cake/

2 Ingredient Chocolate Cola Cake

Ok-I finally decided to try this recipe. This Coronavirus has me taking a thorough and creative look at my pantry. I had a chocolate cake mix I needed to use and a couple mini cans of Coke I’ll never drink. I looked up recipes and reviews and decided to go for it. Now-it’s technically a 3 ingredient cake because, according to the reviews, adding the eggs gives it structure (definitely true). The cake turned out great even at 6400 ft elevation. But-don’t stop there. By itself, the cake is “meh”. But add homemade chocolate frosting-wowsers! [Be sure to sift the frosting ingredients].

The recipe is literally a box cake, 12oz of cola (or diet) and 3 eggs. Bake at 350 for 35 minutes.

Here is the link to the chocolate frosting. [I used Hershey’s Dark cocoa]

https://images.media-allrecipes.com/userphotos/720x405/7818822.jpg

Apple Cake (BBC Food)

It's getting crisp and cool outside-fall is in the air. I had a bowl full of apples that I needed to use up, so I decided to make two different apple cakes. Another British recipe, this one has potential, but I came away with some lessons learned and personal preferences.

1. I learned that French Cider isn't easy to find here. I decided to go with a bottle of Angry Orchard instead. Next time, I'll branch out and see what other hard cider options are out there.
2. "Sultanas" in the US are golden raisins.
3. "Bicarbonate of Soda" = baking soda
4. Mascarpone with just cinnamon and heavy cream doesn't add value to the recipe. It was very bland. I think I might add honey or sugar next time.
5. It baked in an 8" springform pan, but I think it really needed a 9" to give it room to bake all the way through. It almost gets overdone in order to get the middle cooked. And, at 6400 feet elevation, it requires about 1 hour 15 minutes to bake as it exits.

I may or may not make this one again...there are so many other apple recipes I have yet to conquer. :)

https://www.bbc.co.uk/food/recipes/applecake_90046

Mary Berry's Apple Cake

My free-time includes watching British baking shows. One of my favorites is The Great British Baking Show. There is so much to learn in each episode. My latest discovery is that BBC Food's website has a lot of the recipes from the shows!

Lately, I've been spending my baking efforts in learning how to measure in ounces, grams, milliliters and using Celsius. There are also a lot of ingredients that either aren't available here in the US or have a different name that mean the same thing.

1. For example, "caster sugar" is fine or baking sugar. The less expensive method to get caster sugar is to put regular sugar in the mini food processor to grind down.
2. Another one is "icing sugar". The British term for confectioner's or powdered sugar.
3. "Double Cream" is heavy whipping cream, but in the UK, it is actually a bit thicker and tastes better.
4. I'm addicted to lemon curd (found in the jelly section of the store). Admittedly, I didn't make it from scratch this time. There is a French jar at Safeway that is super delicious.
5. Typically British recipes call for an 8 inch pan and in the US we use 9 or 10 inch. This time I used 9 inch cake pans, so the cake isn't as tall as I'd have liked. Thanks to Amazon, I have some 8 inch pans on the way for next time. :)

Can't wait to share this one!

https://www.bbc.co.uk/food/recipes/apple_sandwich_cake_28507#recipe-tips

Pistachio Pudding Cake

I came across this one on St. Patrick's Day and knew I "had" to make it. Pistachio anything is probably my second favorite, next to hazelnut as my number one. Pistachio pudding is very nostalgic for me as a kid. I liked that this recipe included walnuts rather than pistachios, but I think either one would have been just fine. Allow extra time for the cooling and chilling. This cake was good at room temperature, but I think it was even better after refrigeration.

https://www.tasteofhome.com/recipes/pistachio-pudding-cake/

Zucchini Brownies (or Cake?)

I really enjoy cooking the same thing but with a different recipe. This year, I tried this one that was labeled "brownies" but it turned out as a cake. I had leftover ganache so that became the frosting. The hubby prefers a higher frosting to cake ratio, so I kept hearing "needs more frosting". I think, if he had his way, he would skip the cake and go with just frosting. lol

https://www.tasteofhome.com/recipes/zucchini-brownies/

Mountain Dew Cake (modified)

Well, you all know baking is my therapy and this weekend has been extra "therapeutic". Having fun trying some new recipes. This one was simple and easy. My recipe selection usually starts with something I have in my cupboard that needs to be used. This time it was lemon cake. I usually end up doing poke cakes, but I saw the title and knew I had to try it. A few caveats--if using a bundt cake pan, there are some great tips on YouTube that I recommend watching. Secondly, I didn't have Mountain Dew on-hand, so I used Sierra Mist; I highly recommend adding a little lemon juice to the cake and the glaze--takes away some of the sweetness. Lastly, I recommend making this cake the night before and glazing the next day to make sure it's had time to completely cool down, otherwise you end up with a glaze moat around your cake. Great cake for spring!

https://cookiesandcups.com/mountain-dew-cake/

Upside Down German Chocolate Cake

I've been on a baking hiatus, so when I found this recipe, I was so excited. This is probably one of the easiest, tastiest "bangs for your buck" that you can find. I was actually looking for a German Chocolate poke cake, but nothing compares to this one. It's a great one to bake for company and serve hot with ice cream after dinner. I used lard to grease the pan. Next time, though, I'll use a piping bag for the cream cheese mixture so it doesn't come out in clumps using just a spatula.

https://tidymom.net/2010/gooey-upside-down-german-chocolate-cake/

Upside Down Gingerbread Pear Cake (AIP, dairy-free, gluten-free)

Once again, my attempt to make AIP desserts. When it comes to cakes and pastries, I haven't found one that has the texture I like. This one turned out good in flavor but grainy and didn't rise like a cake. The cake looked beautiful though and I'll probably try a regular version (with flour and eggs). Appreciate the friends and hubby who were willing to try it with me. It didn't go to waste. :)

http://eathealthrive.ca/upside-down-gingerbread-pear-cake-aip-paleo/

Pumpkin Pie Crunch

I saw this recipe last week and couldn't get it off my mind. I finally got the opportunity to try it last night. This is one that will blow your mind considering how easy it was to make. The only way to serve/eat this is hot from the oven over ice cream. It felt like Thanksgiving had come early. Sooooo yummy. It does make a whole 13x9, so I suggest freezing or having guests over. :)

https://www.spendwithpennies.com/pumpkin-pie-crunch/

Zucchini (No) Crab Cakes

I got the inspiration to use Old Bay in Zucchini fritters a couple of years ago from my mother-in-law in North Carolina. Unfortunately, I forgot to save the recipe, so I looked up a similar version. It just wasn't as good this time. Then (after the fact), I looked up a few others and decided I'll try again. Posting the one I tried first, then the one I'll try next second. I think I will also add fresh chopped onions and fresh garlic also.

http://allrecipes.com/recipe/13938/connies-zucchini-crab-cakes/

http://www.mykitchenaddiction.com/2012/07/zucchini-crab-cakes/

BLUEBERRY LEMON POKE CAKE

I have an addiction to poke cakes--I even have an entire Pinterest Board dedicated to them. They're so easy to make but do usually require a few hours planning for cooling and refrigeration. It's a great way to use up cake, pudding and jello mixes. This one was part of a list of 15 (of course now added to my Pinterest board). I had some fresh frozen blueberries that I thawed out. [Blueberries are one of the most resilient fruits when it comes to freezing and thawing.] I purchased the lemon curd, but next time I'll plan to make it from scratch. Although the cake was delicious and refreshing, it seemed liked it would be the perfect treat after a summer bbq.

http://www.thewholesomedish.com/blueberry-lemon-poke-cake/

Aunt Lil's Mother's Killer Chocolate Cake (High Altitude)

I was in the mood this week for a good chocolate cake. Since I haven't been spending much time in my "Baking at High Altitude" cookbook, I decided to turn to the Muffin Lady and so glad I did. This was a moist cake by itself, but became irresistible with the icing. So glad I have a hubby and friends to help me eat it, although I debated on whether or not to share ;)

3 cups water
4 squares unsweetened chocolate
1/2 cup (1 stick) butter
2 cups sugar
2 cups plus 2 tablespoons flour
3 eggs
1 teaspoon vanilla
2 teaspoons baking powder

1. Bring the water to a full boil
2. Measure out 1 1/4 cups, discard the remaining water and add the 4 squares of unsweetened chocolate to the 1 1/4 cups of hot water. Mix the chocolate and water together until all the chocolate is melted and let the mixture cool.
3. Cream together the butter, sugar and flour.
4. Mix the chocolate/water into the butter mixture and blend thoroughly.
5. Then refrigerate the chocolate and butter mixture for 1 hour.
6. Preheat the oven to 325 degrees F.
7. Remove the chocolate/butter mixture from the refrigerator, and add the eggs, 1 egg at a time, until all the eggs are fully incorporated into the batter. Add the vanilla to the batter and mix.
8. Mix the baking powder into the batter with a rubber spatula, wooden spoon or fork. Mix all the ingredients together thoroughly.
9. Grease a 9x13-inch pan.
10. Pour the batter evenly into the prepared pan.
11. Bake the cake 50-60 minutes or until an inserted knife comes out clean. Let cake cool prior to pouring and spreading Aunt Lil's Aunt's Chocolate Icing onto the cake.

Powdered sugar can be sprinkled over cooled cake instead of using  the icing (but I personally recommend the icing). :)

Aunt Lil's Aunt's Chocolate Icing for the Killer Chocolate Cake

2 squares unsweetened chocolate

2 tablespoons butter

1/2 cup sugar

1 5 oz can evaporated milk (If doubling recipe or more, go to 10 oz, 15 oz and so on)

2 tsp vanilla

1. In a double boiler, melt the chocolate and butter. 

2. After the chocolate and butter are melted, add the sugar, evaporated milk and vanilla. Stir constantly over medium heat until mixture thickens, approximately 30 minutes.

3. Remove the icing from the heat and while still warm, pour and spread the icing all over the cooled cake. Allow the icing to cool prior to serving.

Chocolate Nutella Poke Cake

Whenever I feel a need for fresh ideas, I go to Pinterest. I have an entire board dedicated to Poke Cake and tonight I was so glad that I do. This recipe was SUPER easy and SUPER delicious! The hubby thought it was a special occasion he liked it so much, haha. I used a Betty Crocker Chocolate Fudge cake mix and chocolate fudge pudding. And.....come on! It's Nutella! You can't go wrong. Also, you can choose to use Cool Whip or not. I think it was just as good without it, but then again, it helps to have some homemade ice cream on hand :)

http://www.adashofsanity.com/2014/07/chocolate-nutella-poke-cake-moist-chocolate-hazelnut-cake/

Million Dollar Pound Cake

Last weekend I had the opportunity to be part of a fondue party. I had so much fun picking out some yummy dippers for the cheese and chocolate including bacon wrapped avocado, stuffed mushrooms, and this one. I've never liked the grocery store's version of pound cake so I decided to make my own. [And, my guests, knowing how much I love to bake, were expecting it. haha] Wowsa! This cake was amazing! I actually baked it in 2 loaf pans and cut it up into cubes to make it easier for dipping; it also did well in high altitude (6500ft). We had both white chocolate and dark, and yes, it was as good as you can imagine. No more store bought cake for me. :)

http://www.myrecipes.com/recipe/million-dollar-pound-cake-0