Category: Cakes


 

I love recreating Starbucks pastries/cakes at home.  It brings me back to a time of  late night studying under terrible lighting, hunched over a table that barely had space for my textbook and lap top while sipping old coffee and munching on dried out pastries….oh those were the days! Which brings me to my point….every time I enjoy a baked good from Starbucks..they taste like they’ve been sitting in that display for days. When I make their pastries at home they taste fresh and full of flavor, not to mention the yummy aroma that fills up my house. Here’s an easy way to make Starbuck’s coffee cake:

Ingredients

(1) Box  of yellow cake mix (& the ingredients the mix requires)
(2) c. Flour
(2 1/2) c. Light Brown Sugar
(1) c. Butter or Margarine
(3) tsp. Cinnamon
(1) c. Pecan Chips

Directions Oven @ 350


(1) Follow instructions on back of the yellow cake mix box.  Line a cake pan w/ parchment paper and spray with non stick spray.  Spread mix in pan. (I know I didn’t really need to show a pic of this but look at my new ceramic egg crate holder from Anthropologie!)

 


(2) Combine the rest of the ingredients. You should get a sandy crumble-like texture.  Do not over mix.  If the mixture seems too buttery, add more brown sugar until the texture gets a sandy/crumble look.

 

 

(3) Spread half of the mixture on top of the cake batter.  Place in oven and bake for about 20 minutes or until the cake is golden brown. Take cake out of the oven & let cool (The topping will sink to the bottom while in the oven creating a nice carmalization and taste through the cake.)

 


(4) Once the cake has cooled place the remaining coffee crumble on top of the cake. You want to make sure you cover the whole top area of the cake.  Place in the oven and bake for 8 minutes, or until the crumble is golden.

 

Cut up and enjoy! This truly one of my personal favorites! Xo, Pattycake

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Happy New Year Foodhearts! Let’s sign off 2010 with a bang! This elegant chocolate cake is a beautiful to serve at your New Years Eve get together. I’m taking mine over to a NYE pre-party potluck dinner tonight (spoiler alert to my buddies). See you in the new year-with a week full of low-fat recipes. Gym starts Saturday morning right?

Ingredients

(2) 9″ Round Pans
(2) tsp Vanilla extract
(2 1/4) c. Sugar
(1) tsp. Vegetable Oil
(4) Eggs
(2 sticks/1 cup) Butter-Room Temp
(1/2) tsp Baking Powder
(2) tsp. Baking Soda
(2 3/4) Flour
(1 1/2 c.) Milk Chocolate Chips
(1 1/4) c. Cocoa powder-unsweetened
(2) c. Buttercream chocolate or chocolate frosting
(2) c. Boiling Water
Pinch of Salt

5,4,3,2,1! Set oven to 350

(1) Beat together sugar & butter until fluffy.  Add in the eggs one by one, mixing thoroughly.

(2) Place cocoa powder into another bowl and pour boiling water on top.  Mix well and let cool.

 

(3) Add baking soda, baking powder, vanilla, and salt to the butter mixture.



(4)  Slowly add the chocolate mixture to the flour mixture. Make sure some of the chocolate mixture has blended well with the flour ingredients before adding more chocolate.

 

 

(5) Spray the 2 9″ inch pans with non stick spray and divide the batter in half.  Bake cake for 25 minutes or until you stick a fork in it and it comes out clean.

 

 


(6) When the cake is almost cooled but still a little warm, flip the cakes backward on to plate or work surface.  Working on the cakes bottom use a teaspoon to dig out a small flat circle from both cakes.  The circle should be about 3/4 inch deep and about the size from your middle finger to your thumb if you making a circle with your hands.  Pour in 3/4 of a cup of chocolate chips into each open circle space. Push down on the chocolate chips a little so they melt and ooze into the chocolate cake.  Fridgerate both cakes for one hour.

(7) When completely cooled frost one of the cakes. Place the second cake on top and work around the edges of the entire cake covering everything besides the top cakes circle of chocolate chips. (You can use some extra chocolate chips here to cover any lines left over from the cut outs of the center of the cake)

(8) Heat a small pot of water.  Once boiling place a heat-safe bowl on top with the remainder of the chocolate chips and vegetable oil in it.  Stir frequently, melting the chocolate chips and then drizzle on top of top circle of chocolate chips.

Place on a cake platter and serve.  You can add berries around the cake platter to give the dessert more color if you desire.  Happy 2011!



Cashew Mint Truffles


 

What looks like a bougie & elegant treat is really just made from a poor mans leftovers.  All the ingredients I used were leftover from prior baking adventures.  These make great last-minute holiday gifts or a cute addition to any gift. Use any nut you’d like, I  just had some cinnamon toasted cashews lying around so I went with them.

 

 

Take a Bite Out of  Life Makes 12 Truffles

(1 1/2) c. Semi sweet chocolate
(1/2) c. Heavy Cream
(1) c. Cashews chopped
(1/2 c.) Powdered Sugar
Peppermint Extract (Feel free to substitute for vanilla)

How To


(1) Boil a small pot of water, the water should only fill up halfway to the top.  Once boiling, turn down the heat and place a heatproof bowl on top.  Combine chocolate, cream, and 1 tbsp of extract.  Stir until the chocolate melts and is well combined with the cream. Let cool. Congrats, you just made a gnash!

 


(2) Once cooled transfer chocolate into a plastic container and freeze until hard.  This could take anywhere from 1-5 hours depending on how well your freezer works.

 

(3) Take chocolate out from freezer and let it sit for 15 minutes or heat up in microwave for 20 seconds.  The chocolate will be very hard once its out of the freezer so you just want to get it to a temperature where the chocolate is workable.


 

(4) Scoop out 1 tbsp of chocolate and roll into a ball with hands.

 

 

 

 

(5) Spread powdered sugar on a board and roll chocolate balls in powdered sugar, dust off any remaining powder.

 

 

 

(6) Spread Cashew Pieces on board and roll truffle in nuts.

 

 

Note: Be sure to refrigerate the truffles until you serve them.  Take them out 5-10 minutes before you plan to eat/serve so the chocolate starts to come down to room temperature. Enjoy!

 

 

 

3, 2, 1, Holiday Time! These decadent beautiful holiday cookies are not only tasty and festive but also such crowd pleasers! I make these every year during Christmas time.

(Margie & Lisa this one is for you xo)

 

Welcome to the North Pole

(2) 16.5 Sugar Cookie Dough Tube
(3) c. Semi Sweet Chocolate Chips
(1/2) c. Heavy Cream
(1) tsp Vegetable Oil
(1/2) c. Crushed Candy Canes
Peppermint Extract

All I want for Christmas (Hannukah) is You

(1) Slice cookie dough into 1/2 inch even slices, the 2 tubes should make 30 cookies. Follow the instructions on the back of the package.  Set cookies aside and cool.

 

 

(2) Over a double broiler melt 2 c. chocolate chips, 2. tsbp extract, and heavy cream together creating a gnash.   When combined place in fridge for 45 minutes or until fully hardened.

 

 

 

(3) Once hardened scoop out 1 tsbp of gnash and place on top of one cookie.  Cover with another cookie and carefully squeeze the two making a cookie sandwich.


(4) Place the remainder of the chocolate chips and 1 tsp vegetable oil over a double broiler and melt until smooth.  Brush or use a spoon to spread chocolate evenly on top of cookie sandwich.

 

(5) Crush peppermint candies in a zip lock bag.  Do this over a plastic bag-it gets messy!

 




(6) Sprinkle crushed candies on top of the cookie and place in fridge for  30 minutes or until the top layer of chocolate has completely hardened.

 

 

Hope you enjoy!

My friends & I recently rented a cabin for the weekend in Big Bear, CA. Like all good winter getaways we made s’mores by the fire. Instead of posting the very basic almost idiot-proof recipe (well maybe not there is  fire involved) I decided to remake s’mores @ home – my way. Get ready to smile over these reconstructed old-time treats.


The Basics
Makes 36 Bite Sized S’mores

20 (One Box) Crushed Graham Crackers
(2/3) c. Melted Butter
(1) 7 oz Marshmallow Fluff
(12) Hershey Chocolate Bars
(3) tsp Vegetable Oil

 

Fire it Up
Heat Oven to 350 Note: You’ll be using the melted chocolate for 3 steps. Do not throw out any left over chocolate from step 3.


(1) Spray a mini muffin pan with pam.
(2) Combine the crushed graham crackers & melted butter. Press half of the mixture into the mini muffin slots, bake in oven for 10-15 minutes or until golden brown.



(3) Boil a small pot of water, once boiling, turn off the heat and place broken down chocolate bars in a heat proof bowl and place on top of pot.  Add 3 tsp of vegetable oil and stir until completely melted.

 


(4) Once the crust is completely cooled drop 1 tsp of chocolate into each muffin cup.  Brush up against the sides of the crust. Put in freezer until hardened (Do not dispose of extra chocolate you need it for step 5 & 7).


(5) Drop 1 tsp. of Marshmallow Cream into each muffin holder. Then spoon or brush chocolate (from the leftover chocolate). The marshmallow cream will harden within minutes making the chocolate easy to maneuver. Make sure you get a nice thick layer covering all empty areas but don’t fill up the chocolate all the way, keeping some room for the topping. Refrigerate until hard.

(6) Once completely hardened, place the remaining graham cracker mixture  on top of the chocolate layer you can use your fingers to press down on to the chocolate to make sure everything sticks. Place back into oven for 10-15 minutes, or until top layer is golden. Take out and cool.  Then place the s’mores into the freezer for 30 minutes.


(7) Using a butter knife pop the s’mores out of the muffin holders.  Place on platter that you’re using the serve.  Heat up any left over chocolate and drizzle on top of the s’more.


(8) Wait until the s’mores are at room temperature. Take a bite and enjoy all the layers of this yummy goodness.

Serving Ideas

 

For a party, I placed the s’mores on the top-level of a 2 tiered tray. I then made some peanut butter cups  and put them on the bottom layer.  So pretty, yummy, and festive! With both these treats you can’t melt any chocolate lovers heart.  Find my PB cup recipe under the Find That Post! Tab.


 

 

Big Bear Trip 2010


♥ Peppermint Patties ♥

Who better to teach you how to make peppermint patties than pattycake herself?  These patties are such a winter treat! Whether you’re making them for the holidays or just as a snack, these patties will blow you away. Get ready to have some fun with confectioners sugar!

 

Get the Sensation

2 1/2 c. Confectioners Sugar
1 1/2 tbsp Light Corn Syrup
1  Vegetable Shortening
2 tsp Vegetable Oil
1 1/2 tbsp Water
1 1/2 tsp Peppermint Extract
6 oz (Half a bag) of 60% Cacao Bittersweet Chocolate

Like On Top of A Mountain

(1) Beat together 2 c. confectioners sugar and corn syrup.  Add in the extract, water, and shortening. I mixed it together by hand but I would highly recommend using an electric mixer to make life that much easier! You should see your peppermint filling coming together, if it looks really coarse add 1 more tbsp. of water.

(2) Line a baking sheet with parchment paper and set aside. Use the rest of the confectioners sugar to lightly dust a wood or plastic board. Take the peppermint filling from the bowl and knead on surface. Roll out and flatten with a rolling-pin and with your hands.

 

 

(3) Use a cookie cutter and cut our circles from the “dough”.  Make sure your patties aren’t more than 1/4 of an inch thick or else they’ll get too chewy.  You should have about 14-15 pattys.

 

 

(4) Place rounds on sheet and put in refrigerator for 15-20 minutes until they harden.

 

 

(5) Create a double broiler by heating up water in a small pan 1/4 way high.  Once boiling, turn the heat off and place a heatproof bowl on top.  Put chocolate inside of the bowl and add vegetable oil.  Stir while the chocolate melts. Meanwhile grab a baking sheet or plate and cover with parchment paper.

 

(6) Place pattys in the bowl one at a time.  Using a fork flip the pattys so they get fully dressed in the chocolate.  Use the fork to lift up the pattys over the bowl of chocolate letting any access chocolate drip down.  (I learned this one the hard way)

 

 

(7) Place patties in freezer and cool for 25 minutes.  Serve on a platter and Enjoy!

 

 

Packaging/Gifting Ideas

 

I wrapped 2 Peppermint Patties in a cellophane bag and stuck a  label across to hold it together.  I printed a special message on the labels 🙂

 

 

 

I then put them in a winter holiday tote.  Try this as your holiday gift for friends, family or people around the office.

 

 

 

As always, peace, love, & patty cake 🙂

You’ve probably seen this guy at all the major coffee houses around this time of year.  Here’s  a no fuss way to  make him @ home where  it costs almost the same amount of money to make a whole loaf it does to get a slice @ starbucks.

You’ll need a loaf pan (around 11 x 6)


The Goods

(1) Store bought gingerbread bread mix-(I found mine @ Trader Joes, if you can’t find it you can get it at Williams Sanoma http://www.williams-sonoma.com/products/gingerbread-spice-quick-bread-mix/?cm_src=hero or Betty Crocker makes it for about $3 around this time of year)

(1) Store bought Cream Cheese Frosting

Optional: Sugar in the raw (you could also use brown sugar or put a couple sugar in the raw packets in your purse next time you’re at any restaurant or drink place — times are tough lol)

Optional: Pumpkin Pie Spice or Cinnamon

Directions

(1) Follow directions on the back of the bread mix and place in loaf pan. Be sure to use veggie oil or pam so the bread doesn’t stick to the pan.  I used parchment paper in the loaf pan and pam so the bread would fall right out onto the platter).

(2) Let the loaf cool for about 60 minutes-when its at room temperature place a nice 1/4 inch layer of cream cheese frosting over the top of the bread. If you don’t wait for it to be cool your frosting will melt into the bread-although tasty, not as pretty.

(3) Decorate icing with pinches of pumpkin pie spice and sugar in the raw.  I also sprinkled a little spice on the platter for a oh la la factor.

Stay tuned for Thursday’s post where I make  some special treats for some special ladies.

Happy Fall Foodies. This is certainly one of my favorite desserts around this time of year.  This guy takes  lots of time to cook and be the perfect consistency so its best to make the day before you plan on serving it.  You’ll need a 9 inch springform pan.  Here’s how it goes:

The Perfect Graham Cracker Crust

2 Cups Crushed Cinnamon Graham Crackers

1 1/2 Sticks of Salted Butter (Melted)

4 TBSP of brown sugar

1/2 TSP of ground cinnamon

The  Filling

(3) 8 oz packages of cream cheese

(1) 15 oz can of Pumpkin

1/4 c. sour cream

3 eggs, 1 egg yolk

1 1/2 c. sugar

1/2 TSP nutmeg

1/2 TSP pumpkin pie spice

1/2 TSP ground gloves

2 TBSP flour

2 TSP vanilla extract

Instructions

(1) Set oven to 350 degrees.  (2) Grind graham crackers in a food processor.  Make sure they’re not too fine.  Combine with melted butter and cinnamon.  Mix together, coating the crumbs with the butter. Press down into springform pan to look like this:

(Be sure to grease the pan first with vegetable oil or pam so nothing sticks)

(3) Beat cream cheese until you get a smooth consistency.

(4) Add pumpkin, vanilla, flour, eggs, egg yolk, sour cream, sugar & spices – mix well.

(5)Pour into crust (make sure you get all the cream cheese in-sometimes it can stick to the bottom of the bowl) and put in a heat proof tub filled with boiling water (this makes sure you get the right consistency and minimal cracks in your cheesecake.

Every oven is different so I would give it anything between 60-90 mins in. Make sure its solid and doesn’t look giggly. When it looks ready let it cool for 20 minutes.  After, place in your fridge for at least 4 hours.  If you don’t have 4 hours place in the freezer for an hour and then refrigerate for whatever time you have left after.

 

 

Take a look at the final crust once baked so you can get an idea of what you’re looking for: 

Enjoy!

My Niece’s Birthday Cake

My first post had to be about a cake I made back in August of this year for my niece Kayla. Because shes a baker in training and her birthday gift was all things baking related I knew her cake would have to be a knock out. I searched around online for hours and found a picture of a cake that I wanted to work off of. I had no idea what was in it, what they used, but just the concept was enough to get me started.   The ingridents of this cake are simple enough (You’ll need a spatula and 2 9 inch pans):

(1) Yellow Store-Bought Cake Mix- See box for extra ingredients neccessary

(1) Pack of Jelly Belly Cold Stone Creamery Jelly Beans

(2) Store-Bought Strawberry Frosting

(2) Bars of cookies n’ cream Hershey’s Chocolate Bar

(1) Chocolate Chip Sprinkles

Directions: Follow the  instructions on the back of the cake mix box.   Split mix into (2) 9″ inch pans.  Let cool for at least 2 hours.  When ready use a spatula to ice one of the  cakes with frosting.  Think of the frosting as glue and make sure you get a good amount on the top.  (Bakers trick: using a bread knife cut a very slight indentation into the cake so you’ll get a better layer of frosting).  Put the second cake on top and frost the top and the whole cake around.  Break off pieces of the Hershey candy bar and create a “brick wall” around the cake up to the top layer (see below).  Use your finger to place chocolate sprinkles in between. Place jelly beans on top of cake and enjoy!