Friday, April 26, 2013

Marbled Bundt Cake

We have this little shop here in Nebraska, called Nothing Bundt Cakes. THEY. ARE. AMAZING. Really, we can hardly resist stopping for a mini bundt cake (that is probably 3 servings but I have no problem polishing it off), every time we drive by. Of course, for my husband’s birthday, he wanted me to re-create one. UG. Talk about a tall order. Now, I’m not saying this is exact, but I am saying it is close, and DELICIOUS! So moist, with a crispy top that is to die for. We loved this and will be making it for the next big event in our house, whatever that may be!

Marbled Bundt Cake

3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, soft but cool, cut into 1-inch pieces
2 1/4 cups sugar
4 large eggs
16 ounces sour cream
1 1/2 teaspoons pure vanilla extract

Chocolate Swirl:
6 ounces semisweet chocolate, coarsely chopped

3/4 C. unsalted butter, at room temp.
3 (8 oz.) packages cream cheese, at room temp.
2 C. confectioners’ sugar, sifted
1 1/2 tsp. pure vanilla extract

For the Chocolate Swirl: In the top of a double boiler over simmer water, melt the chocolate. When the chocolate is completely smooth, remove from the heat and set aside.

For the Cake: Preheat the oven to 350 degrees F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray.
Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and ribbonlike, about 2 minutes. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix for 30 seconds. Mixing for too long will develop the gluten in your flour and create a tough, dry product.
Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not overmix.
Spread 1/3 of the batter into the bottom of the prepared pan.
Next, pour one third of the cake batter into the chocolate swirl mixture. Use a spatula to combine the chocolate mixture and the batter to make a smooth chocolate batter. Use an ice cream scoop to dollop the chocolate cake batter directly on top of the plain cake batter. The dollops will touch and mostly cover the plain batter, but some plain batter will peek through.
Use a butter knife to swirl the chocolate and plain batter together. Pour the remaining 1/3 of plain batter on top of the chocolate layer and smooth it out. Once again, use the knife to pull through the layers to create a swirl.
Bake in the center of the oven for about 1 hour, rotating the pan halfway through the baking time, or until a sharp knife inserted in the center of the cake comes out clean. Remove from the oven and let the cake cool in the pan on a wire rack for 30 minutes. Use a knife to loosen the edges of the cake and invert it onto the wire rack and let cool. Serve warm or at room temperature.
The cake will keep for 3 days, tightly covered, at room temperature.

For the frosting:
In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until combined and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the sugar and vanilla, and beat for about another 5 minutes.
Store in an airtight container until ready to use; keeps for about 1 week.

Makes One 10-inch bundt cake and about 5 ½ C. frosting (enough to frost a 9x13 inch cake or 2 dozen cupcakes)
Cake Recipe from:
Frosting recipe: slightly Adapted from Martha Stewart’s Baking Handbook

Monday, April 22, 2013

Easy Foccacia Bread

I have made this recipe twice in two weeks! Really this is such a quick, easy, delicious bread recipe. I know we should have eaten it with an italian meal, but we haven’t done that either time! We even used this bread as the buns for our burgers yesterday! It is just so easy and when I didn’t have anything on hand for burgers this was the first thing that came to mind. O yummy I think I’ll go grab the leftovers now!

Easy Foccacia Bread

1 ½ cups warm water
1 tsp sugar
2 tsp dry yeast
4 cups flour
2 tsp kosher salt
¼ cup olive oil
Focaccia Topping
2 tbsp olive oil, divided
¼ tsp coarse salt
1 tbsp chopped fresh rosemary

For the focaccia bread, in the bowl of an electric mixer, dissolve sugar in warm water. Sprinkle dry yeast over and let stand until yeast dissolves, about 10 minutes. Add flour, salt and ¼ cup olive oil. Turn mixer on low and when the dough starts to come together, increase speed to medium and mix until dough is smooth and elastic about 8 minutes. Turn dough out onto lightly floured surface and form dough into a ball. Oil a large bowl add dough turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour and 20 minutes.

Preheat oven to 425ºF. Coat two 9-inch round pans with a little olive oil. Punch dough down, divide in two and using your fingertips, press the dough into each of the prepared pans. Cover with a cloth and let dough rise 20 minutes more. Drizzle each pan of dough evenly with 1 tbsp of olive oil. Use a pastry brush to spread it. Sprinkle with salt and rosemary. Press fingertips all over dough, forming indentations. Bake 17 minutes or until golden. Remove from pans and cool on a wire rack.

Recipe from
Serves 6

Sunday, April 7, 2013

Frog Eye Salad

We have officially started barbeque-ing again! This rings in the summer season of get-togethers. I’m always asked to bring something, and this is a classic, isn't it? I swear this is at every party with more than 15 people! It is a wonderful go-to recipe, and I have to admit, THIS recipe is one of the best that I have had. It has a couple extra ingredients that I have not seen in other Frog Eye Salad recipes...that must be what makes it so yummy!

Frog Eye Salad

1 C. sugar
2 Tbsp. flour
1 3/4 C. pineapple juice(from tidbits below)
2 eggs
1 Tbsp. lemon juice
Salt if desired (1 tsp.)
3 quarts of water
1 - 16 oz. acini de pepe pasta
3 cans mandarin oranges
2 cans pineapple tidbits
1 can crushed pineapple
1 carton cool whip (9 oz), partially thawed
1 C. miniature marshmallows
1 C. coconut (optional)

Drain 2 cans of pineapple tidbits to make 1 3/4 C. juice.  Combine sugar and flour and salt in a sauce pan.  Slowly beat in the two eggs, then gradually stir in the pineapple juice.  Cook over moderate heat until thickened.  Add lemon juice. Cool to room temperature.  
Meanwhile, bring water to boil and add acini de pepe.  Cook at rolling boil until done and drain
pasta.  Rinse with cold water and drain again.  Cool to room temperature.  
Combine egg mixture and pasta and refrigerate overnight in airtight container.  
Drain mandarin oranges and crushed pineapple and add to pasta. Mix in cool whip, marshmallows, and coconut, if desired. Refrigerate until chilled.

Serves 30
Recipe from Wendy