As you well know, I love to mess with already perfectly wonderful recipes just for the heck of it. And one of my favorite things to do is experiment with adding liquor or liqueur to dessert items such as cake batter, pie filling, frosting, glaze, whipped cream, etc. etc.

So while contemplating how to kick my cream cheese frosting recipe for Apple Cake (on this site) up a notch, I decided to add some cinnamon, because there’s cinnamon in the cake batter, and some Calvados (apple flavored brandy) because there are apples in the batter. (I’ve always excelled at stating the obvious!)

Anyway, that’s exactly what I did when I prepared the frosting for the apple cake I made for last weekend’s JazzVox pre-concert meal. And our guests told me they thought the frosting was pretty darn OK.

Note: When I use alcohol in a dessert, I usually cut down on the amount of vanilla. (If vanilla is called for, that is!)

So next time you make a cake, try enhancing the flavor of the batter and/or the frosting  with a bit of spice and/or a wee dram of something from the adult beverage category. And please don’t worry about the alcohol content. Adding a tiny bit of liquor or liqueur to your frosting recipe is about the same as adding pure vanilla extract. Pure vanilla extract legally has to contain at least 35% alcohol, which is basically the same proof as vodka or rum. So don’t fret about adding alcohol to your favorite frosting even if your children are going to be the primary consumers. You have undoubtedly been “spiking” their frosting since the first time they smeared it all over their face, your clothes, and the tray of their high chair! Have a great day.

• ½ c. (1 stick) unsalted butter, room temperature
• 1 (8-oz.) pkg. cream cheese, room temperature
• pinch salt
• 2 T. brown sugar
• ¼ tsp. ground cinnamon
• ½ tsp. vanilla
• 1½ T. liqueur – Calvados, brandy, bourbon, spiced rum, etc. (whatever flavor goes best with the ingredients in your baked goodie)
• 1 lb. powdered sugar, more or less

Beat the butter, cream cheese, salt, and brown sugar together until creamy. Mix in the cinnamon, vanilla, and liqueur. Add powdered sugar until you reach your desired consistency.

FYI: For more information about pure vanilla extract, read the January 21, 2015 article entitled Why Don’t You buy Vanilla Extract in a Liquor Store by Michael Y. Park (via Bon Appétit magazine). It’s a really well written, informative, and scary article!

When you are expecting a large number of guests, there is no simpler dessert to prepare than a sheet cake. And contrary to popular belief, cake can be really, really delicious. I found the cake part of this recipe on the Taste of Home site a few years ago. I first served it as Mocha Chocolate Cake with Sour Cream Frosting. (On this site) And it has become my number one favorite chocolate cake. And every time I make it, it always meets with rave reviews. The cake is so moist, tender, and delicious, that frosting or topping probably wouldn’t be necessary. But because I enjoy gilding a lily, I always frost or top the cake with a little “something”.

This time I decided to top the cake with a chocolate hazelnut concoction. (It was going to be dessert for an Italian themed meal, so of course chocolate hazelnut anything would have been perfect!)  I found the recipe on the Cookies and Cups website. It was actually a cake filling recipe, but it looked so wonderful, that I had to give it a try. Of course I messed with it by adding Frangelico, but then, how could a splash of Frangelico hurt?

In my mind I thought I was creating a frosting, but as sometimes happens, things don’t always work out exactly as planned. I felt the “frosting” was too soft to set properly. So I decided that serving pieces of cake with a generous dollop of this amazingly flavorful “topping”, then garnishing each serving with chopped hazelnuts, was the way to go. And not only did it end up tasting wonderful, the presentation was lovely.

For me, the most delightful thing about cooking is the experimental process. And there are so many wonderful internet cooking sites to help me achieve my goals. Anything I need, or any subject of interest is right at my fingertips. So special thanks to the wonderful cooks who share their recipes with the world. They make me a better cook and I totally appreciate every single one of them.

• 1 c. unsalted butter, room temperature
• 3 c. packed brown sugar
• 4 eggs, room temperature
• 4 tsp. vanilla extract, divided
• 3 c. unbleached all-purpose flour
• ¾ c. cocoa powder
• 1 T. baking soda
• ½ tsp. salt
• 1½ c. room temperature coffee or 1½ c. water and 1 rounded tsp. instant espresso powder
• 1-1/3 c. sour cream
• 8 oz. heavy whipping cream
• 8 oz. cream cheese, room temperature
• ¾ c. chocolate hazelnut spread (I use Nutella)
• 2 c. powdered sugar, or more as needed
• 2 T. Frangelico (hazelnut liqueur)
• chopped toasted hazelnuts, garnish

Cream the butter and brown sugar together. Add the eggs, one at a time, beating well after each addition. Beat in 3 teaspoons of the vanilla. Whisk together the flour, cocoa, baking soda, and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition.

Pour into a greased and floured 9×13-inch glass pan and an 8×8-inch square or round pan or three 9-inch greased and floured baking pans. Bake in a pre-heated 350 degree oven for 25-35 minutes or until a toothpick inserted near the center comes out clean. Don’t over-bake! Remove from oven and place pans on wire racks to cool completely. When cool, cover with plastic wrap.  

In the bowl of your stand mixer, fitted with whisk attachment, beat the heavy cream until stiff peaks form. Transfer to another bowl and refrigerate until ready to use.

In the same mixing bowl, beat the cream cheese and chocolate hazelnut spread until smooth. Add the powdered sugar, remaining 1 teaspoon of vanilla, and the Frangelico; beat until smooth and all the ingredients are incorporated. Fold in the reserved whipped cream. Refrigerate until ready to serve generously dolloped onto cut pieces of cake. Garnish with chopped toasted hazelnut pieces.

(Thanks Brian and Bonnie for letting me know that my preparation instructions were incomplete before this revision. I must admit however, that I liked Brian’s idea that perhaps the Frangelico was just meant as a small treat for the baker, rather than an ingredient in the topping. But then, while you have the bottle out anyway, a wee dram for the baker could always become a part of the entire culinary experience. Just sayin’…….)

Yesterday was my dear father-in-law John’s 98^th birthday. My sister-in-law and brother-in-law came over from Winthrop, we drove up from Camano Island, and the 5 of us went out for dinner. Of course first we had appetizers and a drink at John’s home before venturing into the bustling town of La Conner to dine. And as usual the 5 of us had a grand time.

Previously I had decided that John needed a birthday cake. Of course he did! So in trying to keep my work to a minimum (getting lazy in my “full speed ahead” advancement into old age), I decided to work up a recipe for a Bundt cake that would be easy to prepare, a bit different, and easy to prepare. Did I mention I also wanted it to be easy to prepare? Anyway, this is the result.

Now, not to change the subject (and of course I am going to do just that), but I am pretty darned disgusted with manufacturers whose products used to be a standard weight that I could depend upon. Until yesterday, I was completely oblivious to the package weight change on cake mixes. I don’t even know why the weight verbiage caught my eye, but before I went any further with this recipe, I checked the weight on the other cake mixes in my pantry. They were all 15.25 ounces instead of the standard 18.25 ounces. That’s a 3 whole ounce reduction! What? Why? And when did this happen? And why didn’t they just ask me if I would be willing to spend a little extra money to keep the same number of ounces? I would have answered in the affirmative. It also registered on me that the change in ounces would make a significant impact on the final product when I used cake mixes as an ingredient. Then I got mad! Grrrrr! So I went on line and did some research on the subject.

Patti’s seat-of-the pants economic analysis: Companies live or die by their bottom line. Apparently manufacturers realized that their profit margin would increase significantly if they simply decreased the amount of product contained in any given package, but failed to adjust the price accordingly. Duh! In other words, consumers would continue to pay the same price for their product, but the content of the package would be much reduced. And consumers like myself, who don’t necessarily check package weight, but rather focus on the ingredient list don’t figure it out, sometimes for years. (Guilty as charged!) In my defense, I simply don’t use cake mixes that often, but I have several killer cake recipes on this site that call for an 18.25-oz. cake mix. As a result of finally realizing what has happened in the cake mix world, I plan to edit my blog recipes in the very near future to include extra cake mix as explained below.

My solution: Since cake mixes now all seem to come in 15.25-oz. packages rather than 18.25 ounce packages, I’m going to simply add about 1/3 cup yellow cake mix to all my recipes that call for an 18.25 ounce cake mix. (I’ll use yellow because it won’t add or detract from the flavor of the cake I’ll be baking.) And yes, I know it’s a pain to always have to add that little extra cake mix. But I frankly can’t think of any other way around the problem. I’m simply going to keep an extra open cake mix (stored in an airtight container) at the ready. One additional cake mix should last me through several recipes.

I’m sure many of you are way ahead of me on this new product challenge. But sometimes I’m just clueless. This was obviously one of those times. But I still know a good cake when I taste one. And this is one good cake!

• 1 c. chopped pecans, divided
• 1 package (15.25-oz.) yellow cake mix
• 1/3 c. additional cake mix
• 1 pkg. (3.4-oz.) instant vanilla pudding mix
• 4 eggs
• ¼ c. room temperature water
• ½ c. vegetable oil
• ¾ c. + 2 T. Irish cream liqueur, divided
• 1 tsp. espresso powder
• 2 T. hot water
• 1-2 c. powdered sugar, or more as needed

Grease and flour a 10-inch Bundt pan. Sprinkle ½ of the chopped nuts evenly over bottom of pan. Reserve the rest of the chopped nuts for the cake batter.

In a large mixing bowl, beat cake mix and dry pudding mix together. Add the eggs, ¼ cup room temperature water, oil, the ¾ cup of Irish cream liqueur, and the remaining chopped nuts. Beat for 5 minutes at high speed. Pour batter over nuts in pan.

Bake in a preheated 325 degree oven for 52-57 minutes, or until a toothpick inserted into the cake comes out clean. Do not overbake. Remove from oven. Cool for 10 minutes in the pan, then gently pry the cake away from the sides of the pan, and gently invert onto a serving dish. Cool completely before adding the glaze.

To make the glaze: In a small bowl, whisk together the espresso powder, hot water, the 2 tablespoons Irish Cream Liqueur, and enough powdered sugar to bring to desired consistency. When the cake is cool, drizzle glaze over the top letting it flow down the sides. Let the glaze set before serving.

To reiterate: – Adding an additional 1/3^rd cup cake mix whenever you use a cake mix as an ingredient and the recipe calls for an 18.25-oz. cake mix and what you have in front of you is a 15.25-oz. cake mix, solves the weight problem and thus assures you a wonderful final product. But please note, if you are simply making the cake as is, and not using the cake mix as an ingredient, follow the instructions on the package.

Now I know, there are those few (not mentioning any names here Paul) who love the flavor of lemon, but not in a dessert. But for many people, myself included, any type of lemon dessert is just about as good as it gets. I adore lemon meringue pie, lemon cookies (see Glazed Italian Lemon Cookies on this blog) and of course – lemon gelato. So for our last JazzVox pre-concert meal, I decided to give in to my lemon cravings and prepare a very unusual sweet for my guests. 

Now I had baked gooey butter cakes before, so I knew that they were not only delicious, but different. So with lemon in mind, I went on line and found this marvelous recipe for a lemon gooey butter cake on the “go bold with butter” site.  So last weekend I made a double batch of this cake for our JazzVox guests.

All thoughts of lemon gelato and even lemon meringue pie disappeared after my first bite. The crust was crisp and slightly chewy, and the filling super gooey, lemony, and heavenly.   

Now something you should know. Gooey butter cakes are about as much like a standard cake as tap water is to vodka! A regular cake (let’s take a homemade white cake as an example) usually has a rich, moist, fine crumb (the individual particles of cake), and a “melt in your mouth” sensation when you eat it. This cake is much more like a lemon bar on steroids! But since this dessert is classified as a “cake”, who am I to rock the apple cart and call it anything but its given name?!?!

Ease of preparation and availability of ingredients are also aspects of this recipe which make it a pleasure to prepare and serve to your family and friends.

So next time you want to build a unique dessert that absolutely everyone will love (except Paul, of course), bake this butter cake. As I always say – vive la différence. And never more so than with this “cake” which is really more of a bar/pudding with crust/whatever!! Enjoy

• 2 c. cake flour
• 1½ c. granulated sugar
• 2 tsp. baking powder
• ¼ tsp. kosher salt
• 1 small egg, room temperature
• ½ c. (1 stick) unsalted butter, melted
• 2 T. whole milk
• 8 oz. cream cheese, room temperature
• 3 large eggs, room temperature
• ½ tsp. vanilla extract
• 2 tsp. lemon zest
• 4 T. fresh lemon juice
• 3¾ c. powdered sugar, plus extra for sprinkling
• ½ c. (1 stick) unsalted butter, melted

Blend the cake flour, sugar, baking powder, and kosher salt together with an electric mixer. Add the small egg, ½ cup melted butter, and milk. Beat on low speed for 2 minutes. After 2 minutes, scrape down the bowl with a rubber spatula. The batter should come together into a loose ball. Pat the batter evenly into the bottom of an ungreased 9×13 pan. (Use glass if possible.) Set the pan aside.

Using the same mixing bowl, beat the cream cheese until smooth. Add the 3 large eggs, and beat until smooth. Pour in vanilla extract, lemon zest, and lemon juice, beating until combined. Add the powdered sugar and beat well. Finally, slowly add the last ½ cup of melted butter, mixing well to combine.

Pour the batter on top of the bottom layer and spread evenly over the entire crust.

Bake in a pre-heated 325 degree oven (glass) or 350 degree (metal) for 50-60 minutes, or just until set. Do not over-bake. The outer edges of the cake should be brown, but the center should still jiggle when the pan is shaken.

Remove from oven and place on a wire rack to cool before cutting into serving sized pieces. Before serving, lightly sprinkle powdered sugar on each piece. (To sprinkle, place powdered sugar in a fine mesh wire strainer. Then gently shake the strainer until desired amount is achieved.)

Please note: This cake can be made a day or two ahead. The crust stays crisp and the filling does not get watery even after 2 or 3 days. Perfect.

My “muse” Miles –  sleeping on the job! Again!

So I know, every good cook has a recipe for carrot cake. But does every good cook have a “killer” recipe for carrot cake. (There is a difference you know!) I consider this recipe, which I have been preparing since a few of you were only glimmers in your father’s eyes, the most moist and delicious vegetative cake that I have ever had the pleasure of taking out of my oven. But one thing I must warn you about, besides of course the tendency to become addicted to it, is that this cake only reaches its full potential after it has been frozen. It really needs to spend a short time in your freezer to attain the moist consistency all of us treasure in a truly wonderful carrot cake.

Now I know that statement sounds preposterous. But if you have read any of my other recipes for cakes or breads that contain fruit or veggies, I almost always recommend a short resting period in your freezer as the best way to ensure perfection. (And no, I didn’t learn this trick from my many years studying at Le Cordon Bleu. I learned it from my dear friend Linda’s mother Rhoda. And to the best of my knowledge, Rhoda didn’t learn this trick from her years at Le Cordon Bleu either! (Like either of us ever attended any cooking school, much less Le Condon Bleu!) We both perfected our culinary skills in the school of “what’s for dinner, mom”?

But you truly can’t appreciate this cake until you have sunk a fork down through the not-too-sweet frosting and into the moist and tender crumb of this cake. When it reaches your mouth, you not only have the wonderful mouth feel, you have the depth of flavor from the spices, golden raisins that have simmered in pineapple juice, the toasted coconut, and the lovely tasty crunch from the toasted walnuts.

I am not going to tell you that this cake comes together in 30 minutes, because it absolutely does not. You have to simmer the raisins, toast the coconut and walnuts, grate the carrots, and mix the batter, etc. But, if you want to create a cake that has all the characteristics of that perfect carrot cake that you long for every time you see it on a menu, you have to spend the time and do it right. Of course you can always go to your favorite restaurant or bakery and pay through the teeth for just one piece. Or you can set aside a bit of time and make yourself a treat that can be shared with your family and friends for a fraction of the cost. Of course the advantage of making this cake rather than just buying a piece, is that you get to have seconds. And who in their right mind doesn’t want a second piece of carrot cake, especially around midnight or with their morning coffee?

So do yourself and your family a favor. Make one of these cakes for your next birthday celebration, or as a treat for your family and guests after your next dinner party. Remember, you really need to bake the cake ahead of time, freeze it, and then frost it the day you plan to serve it for dessert. So the hard work is all done ahead of time. That leaves you with plenty of time the day of your get-together to concentrate on the other dishes you are planning to serve. And isn’t that a plus?

So enjoy my friends. And always remember to eat your veggies!

• 8 oz. crushed pineapple
• 1 c. golden raisins
• 2 c. granulated sugar
• 3 eggs, room temperature
• 1 c. vegetable oil
• 2 tsp. vanilla
• 2 c. grated carrots
• 1½ c. toasted chopped walnuts, divided
• 1½ c. toasted coconut, divided
• 2 c. unbleached all-purpose flour
• 1 tsp. baking soda
• ½ tsp. salt
• 2 tsp. ground cinnamon
• 1 tsp. ground mace
• ¼ tsp. ground cloves
• ¼ tsp. ground nutmeg

Drain the pineapple juice into a small saucepan. Set pineapple aside. Add raisins to the juice and bring to a simmer over low heat. Remove from heat and set aside to cool.   

In a large mixing bowl cream the sugar, eggs, and oil together with a whisk. (No mixer needed for this recipe.) Add the vanilla, carrots, 1 cup of the toasted walnuts, 1 cup of the toasted coconut, the reserved pineapple, and the cooled raisins.

In another bowl whisk together the flour, soda, salt, cinnamon, mace, cloves, and nutmeg. Stir flour mixture into the carrot mixture just until thoroughly blended.  

Pour into a lightly buttered and floured 9×13-inch glass baking dish. Bake in a pre-heated 325 degree oven for approximately 45 minutes or until a pick inserted into the middle of the cake comes out clean. Remove from oven and place pan on a wire rack. Cool completely before covering with plastic wrap and placing in the freezer for no shorter time than 2 days. (I warned you in my introduction!)

The day you plan to serve the cake, remove from freezer and allow to come to room temperature.

Frost with Cream Cheese Frosting (recipe below) and garnish with remaining half cup of coconut and half cup of walnuts.

CREAM CHEESE FROSTING

• ½ c. (1 stick) unsalted butter, room temperature
• 8 oz. cream cheese, room temperature
• 1 tsp. vanilla
• pinch salt
• 3½ c. powdered sugar or more if needed

Cream butter and powdered sugar together until light and fluffy. Add the vanilla, salt, and enough powdered sugar to make a firm but not stiff consistency. Beat until smooth and easy to spread. Spread evenly over cake. Garnish with remaining half cup coconut and half cup walnuts.