Caramel Cake with Cinnamon Vanilla Bean Cream Cheese Frosting
So, the recipe for Bourbon Caramel Apple Pie Cookies contains a recipe that yields well over a cup of caramel sauce. That is a lot more caramel than you really need. Never fear, I have an elegant solution for what to do with the extra caramel that does not require two pints of ice cream and a marathon of my favorite Marilyn Monroe movies. (How to Marry a Millionaire is my number 1 favorite!) Use the extra caramel in a cake! ...
Flourless Chocolate Cake
If you love chocolate then this recipe is the one for you. My husband, who used to work in restaurants, would make this for me years ago when we were dating. I found his old book of formulas and remembered how good this simple cake was and decided to go about making it. His formula was for enough to make ten cakes, certainly too many for little old me, but it was easy enough to scale it own for one 9″ round cake. When you...
Molten Chocolate Cakes
Many, many years ago, before I went to culinary school, I tried my first molten chocolate cake. I was perplexed as to how they were able to have a perfectly firm cake on the outside while having a molten chocolate core inside. I was sure it was done by placing some sort of frozen chocolate center into he cake before baking, or by injecting the cake with a hot center after it had come out of the oven. Now I know better. Molten...
Apple Cake
Have you ever had a bag of apples sitting around and you don’t know what to do with it? Well, I found myself with that problem a few weeks ago and I decided to get creative. The results were outstanding and I want to share. Green apples are tops in my book. They bake well, they slice and eat well, and they are tangy, sweet and firm. As much as I like just plain apple, I was getting a little tired of them after four days and...
Lemon Butter Cake
I decided on the dessert for my grandmother’s birthday. She loves lemon so I made a Lemon and Vanilla Bean Cake filled with Lemon Curd and coated in Cream Cheese Frosting. For the cake I used a recipe from culinary school for Yellow Butter Cake, but tweaked it with the zest of a lemon, an ounce of golden syrup, and a tablespoon of vanilla bean paste. Since I was filling the cake with a very tangy lemon curd I wanted the cake...
