Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Tuesday, April 7, 2015

Happy Birthday Mario!

I can't believe, I won't believe it!  My grandson is 3 years old already!

When my daughter called to tell me the party details, I asked her what she wanted for a cake.  She asked my grandson, who screamed MARIO!!!!!!

I did some digging and found a few ideas for cakes.  My daughter had told me there would be several of the neighborhood kids at the party, so I thought cupcakes for little hands might be better.  I decided to do a combination of cupcakes and a smaller cake.

I used my go-to chocolate cake recipe for 1 layer of the cake and half the cupcakes:

2 C flour
2 C sugar
6 Tbsp cocoa
2 tsp baking soda
1 tsp salt
2 C warm water
2/3 C oil
2 Tbsp vinegar
2 tsp vanilla (or 1/2 tsp mint) extract

I then went to work trying to find a white cake to match the moisture of the chocolate.  I have tried and tried with little result.  However, this particular cake came close:


Ingredients
  • 1¼ cups sifted all purpose flour
  • 1½ cups sifted cake flour
  • ½ teaspoon baking soda
  • 1½ tsp baking powder
  • 1 teaspoon salt
  • 1½ cups sugar
  • ⅔ cup vegetable oil
  • ⅓ cup vegetable shortening at room temperature
  • 3 tablespoons good quality vanilla extract (if you want pure white use clear vanilla extract)
  • 3 large eggs
  • 1½ cups buttermilk

Instructions
  1. Sift together both flours, baking soda, baking powder, salt and sugar. Set aside.
  2. Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper.
  3. In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
  4. Beat the eggs in one at a time.
  5. Fold in the dry ingredients alternately with the buttermilk.
  6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
  7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

Now I went to work...I made a standard 8-inch, 2-layer cake and a total of 20 cupcakes.  I decorated the cupcakes like the little mushroom people in the video games.  I then made the actual cake to look like a scene from the video game.  Here's the problem!  My grandson's birthday was in late March, and we were still in the middle of very cold weather for the date.  However, my husband insisted that the cake would be destroyed during the trip unless I held it (umm...think I know how to transport cakes, but whatever).  I wanted to leave for the party without incident, so I gave in.  Big mistake!  It was a rare sunny day that day, and the sun beating in the car started to melt the cake!  My green hills were becoming green puddles.  Luckily, I cheated and used a Mario toy for the top of the cake.  I shudder to think of what poor Mario would have looked like after the trip.

When we got to my daughter's house, I put the cake in the fridge for a few minutes and then did my best to reconstruct my scene.  Everyone loved it, but I was still stewing about my poor judgment listening to my husband.  LOL.  I won't make that mistake again!  

At the end of the day, the most important part was the fact that my grandson jumped up and down yelling Mario cake, Mario cake, thank you Mimi! the whole afternoon.  Some day maybe I can learn to look past the imperfections...




Monday, February 10, 2014

Chocolate Biscotti

I have been asked to make assorted desserts for a spaghetti dinner.  I like to keep with the theme I'm given, so tiramisu and canolis came to mind.  How cliche right?  Then, I found some biscotti recipes.  All kinds of biscotti.  I had never made it before, so I decided to do some test runs before the big day.

I chose to start my testing with chocolate with chocolate chips.  No brainer, right?  I was craving chocolate anyway (like that's something new).  It did not let me down!  Great chocolate flavor.

The only issue I ran into was that I made my dough "loaves" too big.  I ended up having to cut the loaves in half length-wise and then slice them.  Minor problem...crisis averted.  

Bonus:  This makes a LOT of biscotti.  I had to bring something to an event at the school the day after I made this.  I still had a whole container of this biscotti left, so in to the school it went.  I worried that people would think it was stale brownies.  To my surprise and utter delight, I went back to find an empty bowl and a "That was some pretty awesome biscotti."  


  • Here we go with the recipe:

  • 6 tablespoons butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1/4 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1/2 cup cocoa 
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semi-sweet chocolate chips.  

  • You will need to mix your dry ingredients separately from your butter, sugar, etc.

  • **  Cream butter and sugar.  Add eggs one at a time.  Add in vanilla.  
  • **  In your separate bowl, combine flour, cocoa, baking soda and salt.  Now, add flour mixture to your creamed butter/sugar mixture slowly, making sure all dry ingredients are incorporated before adding more. 
  • **  Stir in chocolate chips.  
  • **  Shape dough into a 12 x 4 inch log and place on a well greased baking pan (or use parchment paper). 
  • **  Bake in a preheated 350 degree oven for 30 minutes.

  • **  Remove from oven and let rest for 5 minutes. Cut loaf into 3/4 inch slices and place back on baking sheet, cut side down. 
  • **  Bake again for 8 minutes.  Then, turn cookies over and bake for an additional 5 minutes.
  • **  Cool completely and store in an airtight container.