cake – Oven Love https://www.ovenloveblog.com from scratch, with love...and a little sass Tue, 21 Apr 2015 20:19:12 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.28 Yellow Lard Cake with Berries and Cream (A ‘Beyond Bacon’ Giveaway) https://www.ovenloveblog.com/yellow-lard-cake-with-berries-and-cream-a-beyond-bacon-giveaway/ https://www.ovenloveblog.com/yellow-lard-cake-with-berries-and-cream-a-beyond-bacon-giveaway/#comments Mon, 27 Jan 2014 11:28:55 +0000 http://www.ovenloveblog.com/?p=3025 yellowlardcake2

This weekend, my little girl turned 2. I just love that little peanut and her growing personality. I would say I’m excited to be moving out of the baby stage.. but it’s only a few months before we move back into it. 😉

This was her birthday cake!

I know it’s not the typical two-year-old birthday cake (what, no Dora?!), but my girl loves berries. So berries we had.. and lots of them.

yellowlardcake1

But let’s back up a second.

This recipe is called Yellow LARD Cake. Say what!?!

A few years ago, I would not have been caught dead eating anything with lard in it, let alone a dessert. I grew up on the idea that lard and shortening (which are NOT the same, by the way) would make you super fat and you should avoid them at all costs. Pass the butter spray, please! (Can’t believe that’s still a thing.)

After lots of time spent learning about real food, my mind began to change. Maybe animal fats really were the way to go! I think the idea was really cemented in my brain when I took on the GAPS Diet, since the first stages of Intro included only tallow as the only fat (the beef or lamb equivalent for lard). For more reading about lard and it’s place in a nourishing diet, check out this post at Weed ‘Em and Reap.

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The recipe for the cake comes from a book that everyone in the Paleo community has been talking about, Beyond Bacon. The cookbook is the brainchild of Matt and Stacy from Paleo Parents, one of the best Paleo resources out there. The book is all about how to take advantage the whole pig, scary bits and all. Matt and Stacy explain how to find quality pork and walk you through all of their preparations in a way that takes intimidating projects (like rendering your own lard) seem very doable.

The book is stuffed full of quality recipes. I’ve got my eye on the Smoked Pork Belly, Asian Short Ribs, Cucumber Dill Quiche, “Corn” Dogs, Fried Yuca, Savory Bacon Jam, Caramel Praline Lard Fudge, The Best Brownies.. so, like I said. A LOT of quality recipes in here.

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Matt and Stacy recommend their chocolate frosting to top the yellow cake, but I opted for whipped cream and fresh fruit in honor of my little berry lover. I used real cream, but you can use whipped coconut cream interchangeably. (You may also notice some powdered sugar on the cake. That is NOT paleo, I just think it looks so lovely for photographs!)

I followed the directions in the book for two layers of cake, but unfortunately, one of my layers broke as I was removing it from the pan. My advice would be to chill the layers in the fridge completely and then flip the pans and tap the cakes free only when you’re ready to assemble the cake. Be sure to line the pans with parchment paper, too- that makes a huge difference with these dense paleo cakes!

As for the taste, we can’t get enough! No complaints there. The cake was a great base for berries and cream, but I’d love to try the chocolate frosting on it, too. Can’t go wrong with any kind of cake, if you ask me.

So, in honor of my little girl and her 2nd birthday, I’m giving away a copy of Beyond Bacon to one of you! I have pretty much dropped the ball on giveaways around here, so I’m very happy to be bringing you one today. Makes the heart full to be able to give things away. Just follow the instructions in the Rafflecopter widget below, my darlings, and the winner will be announced at the end of the week!

a Rafflecopter giveaway

]]> https://www.ovenloveblog.com/yellow-lard-cake-with-berries-and-cream-a-beyond-bacon-giveaway/feed/ 21 Chocolate Zucchini Cake https://www.ovenloveblog.com/chocolate-zucchini-cake/ https://www.ovenloveblog.com/chocolate-zucchini-cake/#comments Thu, 28 Jun 2012 18:12:00 +0000 http://www.ovenloveblog.com/chocolate-zucchini-cake/
I love posts that have the labels “chocolate” and “vegetables” together. Sometimes it seems my main goal in life is figuring out how to fit chocolate into every meal.
Still working on it.
Chocolate-covered broccoli probably wouldn’t go over well with my crew. Or would it..
Back to reality!
I made this cake last night because
a) we had nothing sweet in the house to consume (????)
b) we have a fridge bursting with garden produce
c) I need chocolate to survive.
I really want to say this cake is healthy, but it would be more accurate to say it is healthier than most cakes. It has lots of ingredients I deem healthy (zucchini, olive oil, greek yogurt, whole wheat flour), but also a few of the usual suspects like sugar and chocolate chips and butter (which I actually think is not so bad if you get it from a good source- we need good fats, people!). If you are feeling like a super-healthy person, I’m sure you could sub out the sugar for another sweetener and switch out anything else you don’t like, but it will probably taste less like cake and more like a chocolate-flavored brick. But, by all means- eat, drink and make chocolate bricks if that’s your thing.
I’m going to be real and tell you the reason I didn’t photograph the full cake is because I cut two giant slices for the hubs and I to eat not more than 10 minutes after it was out of the oven. Hot chocolate cake with smooth chocolate ganache running down the sides is like a big chocolate party in your mouth. For research purposes only (ahem), I tried it at room temperature today- it was still tasty, but I could tell it was losing a little moisture (due to all that healthiness inside). This can surely be remedied with another batch of ganache. Or some ice cream. Or a giant glass of cold, cold milk.
Raise a glass of raw milk and get your forks. Here’s to your health!
(Recipe adapted from Buttered Up.)
 

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Ingredients
  • ½ cup unsalted butter, softened
  • ½ cup olive oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup yogurt (I use greek)
  • 1 cup all-purpose flour
  • 1¼ cup whole wheat flour
  • ¾ cup cocoa powder
  • 2 teaspoons espresso powder (optional)
  • 2 cups shredded zucchini
  • ½ cup chocolate chips or chopped chocolate
  • 4 ounces bittersweet chocolate, chopped
  • ½ cup heavy cream
  • 2 tablespoons sugar
  • 2 tablespoons water

Instructions
  1. Preheat the oven to 350 degrees. Prepare a cake pan (I used a 10-inch round springform pan because there’s a lot of batter) with butter and flour or baking spray.
  2. Cream the butter, oil, sugars, vanilla, baking soda, baking powder and salt together until well-combined. Beat the eggs in one at a time. Add half of the flour, stir; add the yogurt, stir; and add the rest of the flour, cocoa powder and espresso powder (if using) and stir again. Add the zucchini and chocolate chips and stir to combine. Pour the batter into the pan and bake for 35-50 minutes or until a toothpick comes out clean.
  3. Meanwhile, place the chocolate into a small bowl. Heat the heavy cream, sugar and water until warm (not boiling) and pour it over the chocolate. Stir to combine. Let sit until thickened.
  4. When you’re ready to serve, you can pour the chocolate sauce over the whole cake or on individual sliced. You can serve hot or at room temperature, but it is best enjoyed in the first day or two of baking.

]]> https://www.ovenloveblog.com/chocolate-zucchini-cake/feed/ 1 Cream Puff Cupcakes [My 500th Post!] https://www.ovenloveblog.com/cream-puff-cupcakes-my-500th-post/ https://www.ovenloveblog.com/cream-puff-cupcakes-my-500th-post/#comments Tue, 29 May 2012 17:29:00 +0000 http://www.ovenloveblog.com/cream-puff-cupcakes-my-500th-post/
FIVE HUNDRED posts. Wow.
That is a lot of food, people! I am amazed that the little food blog I started on a whim in September of 2008 has survived (and thrived!) until today.
There’s been a little bit of everything here on Oven Love, hasn’t there? Lots of sweet desserts, tons of breakfast and brunch recipes, a fair amount of Dorie Greenspan recipes (thanks to TWD), some vegetables every once in a while, a rainbow cake, some lessons in freezer cooking, and everything in between. I can’t believe I’ve filled 500 posts with my culinary ramblings.
To celebrate, I thought I’d take you back to my roots with some help from Dorie. I came up with the idea for these cream puff cupcakes after randomly seeing Meg’s post and I knew I could count on Dorie’s recipes to guide me through transforming the classic cream puff into a cupcake.
Please understand that this is not a recipe that you can whip up in a few hours. This one takes time and planning. This one should be reserved for special occasions and special people. This one should be savored and enjoyed until the last bit of ganache is licked off the wrapper.
First, you’ll prepare the cream puffs. Or you’ll skip that part and buy them at the store. Then, you’ll bake the cupcakes, fill them with pastry cream, cover them with gorgeous, dripping ganache and top them with a cream puff. Be sure to sit back and enjoy your beautiful creation before diving mouth-first into this indulgence. You WILL be full after eating this cupcake, but I make no promises about keeping yourself from eating another one.
 
I have so loved this blog and the joy that comes with sharing my recipes with the world. This 500th post is just a milestone on the way to greater things. There is so much more in store for Oven Love- and you will get to hear all about it soon enough. Thank you for always visiting, putting me in your reader, pinning my posts, sharing Oven Love with friends, and for all of your encouraging and thoughtful comments over the years. I really do cherish this little blog and all the eyes that fall upon it. Here’s to 500 more!
 
Buckle your seat belts- there are a lot of recipes below.
 
Chocolate Ganache Glaze
 

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Author:
Recipe type: Dessert

Ingredients
  • 4 oz bittersweet chocolate, finely chopped
  • ½ cup heavy cream
  • 2 tablespoons sugar
  • 2 tablespoons water

Instructions
  1. Put the chopped chocolate in a heatproof bowl.
  2. Bring the cream, sugar and water to a full boil, then pour the liquid over the chocolate and let sit for 30 seconds. Working with a whisk or rubber spatula, gently stir the chocolate and cream together in small circles, starting at the center of the bowl and working your way out in increasingly larger concentric circles.
  3. If you are pouring the glaze over a chilled cake or cupcakes that is already frosted, the glaze can be used soon after it is blended. If you are pouring it over a room temperature cake or cupcakes, leave the glaze on the counter until it thickens just enough to pour in a ribbon.

 

Vanilla Pastry Cream
 

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Author:
Recipe type: Dessert

Ingredients
  • 2 cups whole milk
  • 6 large egg yolks
  • ½ cup sugar
  • ⅓ cup cornstarch
  • 1½ teaspoons pure vanilla extract
  • 3½ tablespoons unsalted butter, cut into bits, at room temperature

Instructions
  1. Bring the milk to a boil in a small saucepan.
  2. Meanwhile, in a medium heavy-bottomed saucepan, whisk the yolks together with the sugar and cornstarch until thick and well blended. Whisking without stop, drizzle in about ¼ cup of the hot milk- this will temper, or warm, the yolks- then, still whisking, add the remainder of the milk in a steady stream. Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (make sure to get into the edges of the pan), bring the mixture to a boil. Keep at a boil- still whisking- for 1-2 minutes, then pull the pan from the heat.
  3. Whisk in the vanilla extract. Let stand for 5 minutes, then whisk in the bits of butter, stirring until the butter is fully incorporated and the pastry cream is smooth and silky. Scrape the cream into a bowl. You can press a piece of plastic wrap against the surface of the custard to create an airtight seal and refrigerate the pastry cream until cold (at least an hour).

 

Cream Puff Dough (Pate Choux)
 

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Author:
Recipe type: Dessert

Ingredients
  • ½ cup whole milk
  • ½ cup water
  • 8 tablespoons unsalted butter, cut into 4 pieces
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs at room temperature

Instructions
  1. Bring the milk, water, butter, sugar and salt to the boil in a heavy-bottomed 2-quart saucepan. When the mixture is boiling rapidly, add the flour all at once, reduce the heat to medium and, without a second’s hesitation, start stirring the mixture like mad with a wooden spoon. The dough will come together very quickly and a slight crust will form on the bottom of the pan, but you have to keep stirring – vigorously – another 2 to 3 minutes to dry the dough. At the end of this time, the dough will be very smooth.
  2. Turn the dough into the bowl of a mixer fitted with the paddle attachment or, if you’ve still got some elbow grease left, you can continue by hand. One by one, add the eggs to the dough, beating until each egg is thoroughly incorporated. Don’t be discouraged – as soon as you add the first egg, your lovely dough will separate. Keep working and by the time you add the third egg it will start coming together again. When all the eggs are incorporated, the dough will be thick and shiny and, when you lift some of it up it will fall back into the bowl in a ribbon. The dough will still be warm – it’s supposed to be – and now is the time to use it. ]
  3. Using about 1 tablespoon of dough for each puff, drop the dough from the spoon onto the lined baking sheets, leaving about 2 inches of space between each mound of dough.
  4. Slide the baking sheets into the oven, bake for 15 minutes, then rotate the sheets from top to bottom and front to back. Continue baking until the puffs are golden and firm, another 10 to 15 minutes. Transfer the cream puffs to a cooling rack.
  5. When the puffs are cool, use a pastry bag with a small tip to poke a hole into each cream puff and fill them with Vanilla Pastry Cream (see recipe below). Store in the refrigerator or freezer until ready to eat.

 

Vanilla Swiss Meringue Buttercream
 

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makes 15 cups (enough to frost and fill approximately three 8″round cakes) This is more than enough for the cream puff cupcakes. The buttercream freezes well, so you can make the extra and save it for later.
Author:
Recipe type: Dessert

Ingredients
  • 16 large egg whites (30g each–total 450g, or 2 cups)
  • 4 cups granulated sugar (800g)
  • 5 cups (2.5 lbs, 10 sticks) of unsalted butter, softened but cool, cut into cubes
  • 30 ml (2 tablespoons) pure vanilla extract
  • ¼ tsp salt

Instructions
  1. Wipe the bowl of an electric mixer, whisk attachment, small bowl, and whisk with paper towel and lemon juice (or vinegar), to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (you can feel a drop in between your fingers to ensure no granules.).
  2. Take off of stove, and place bowl back on electric mixer fitted with whisk attachment, begin to whip until the mixture is thick, glossy, and neutral (you can feel outside of the bowl to test temperature).
  3. Switch over to paddle attachment and, while mixing on low speed continously, add butter one cube at a time until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).
  4. Add vanilla and salt, mix well. If buttercream is too runny, the butter was possibly too soft–place into the refrigerator for about 15 minutes, then beat again. If still too runny, add a few more cubes of butter and keep beating until it reaches Use immediately, or refrigerate/freeze.

 

Vanilla Cupcakes
 

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Author:
Recipe type: Dessert

Ingredients
  • 1¾ cups (175 grams) cake flour, not self-rising
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (225 grams) granulated sugar
  • ¼ cup (57 grams) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • ⅓ cup (75 grams) full-fat sour cream
  • ¼ cup canola oil or vegetable oil (60 ml)
  • 1 tablespoon pure (not imitation) vanilla extract
  • ⅔ cup (160 ml) whole milk

Instructions
  1. Preheat oven to 350 F.
  2. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
  3. Add the sugar and mix until well combined.
  4. Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you’ll end up with a very fine crumb texture.
  5. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
  6. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  7. Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don’t worry, you didn’t do anything wrong. It’s supposed to be that way.)
  8. Fill cupcake liners just over ½ full.
  9. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
  10. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don’t own a cooling rack) to cool.

 

Cream Puff Cupcakes
 

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Disclaimer: this is going to take a while. There are a lot of components. If you plan to make the cream puffs from scratch, I would do those first before you start the cupcakes. You can make the cream puffs ahead and refrigerate or freeze them until you’re ready to use them.
Author:
Recipe type: Dessert
Serves: 16

Ingredients
  • 1 batch Vanilla Cupcakes, baked and cooled
  • 1 cup Vanilla Pastry Cream (in addition to the pastry cream used to fill the cream puffs, if you are making them from scratch)
  • 1 batch Vanilla Swiss Meringue Buttercream
  • 2 batches Chocolate Ganache Glaze, cooled slightly (2 batches is an estimate, you made need more/less)
  • 16 Cream Puffs (purchased or made with the Cream Puff Dough and Pastry Cream below)
  • powdered sugar, for dusting

Instructions
  1. Use a small, serrated knife to cut a round hole into the top of your cupcake. Remove cake from the hole with a spoon.
  2. Fill the cupcake with pastry cream. You can do this with a spoon or with a pastry bag.
  3. Pipe the buttercream in a circular motion on top of the cupcake, covering the pastry cream filling. Let set in the refrigerator until frosting seems firm.
  4. Remove the cupcakes from the fridge. Using a spoon, drip the ganache on top of the cold buttercream and top with a cream puff. Let cool in the fridge until set. These cupcakes are best enjoyed at room temperature, so if you are storing them in the refrigerator, allow them to come to room temperature before you serve them. Add a dusting of powdered sugar and enjoy.

]]> https://www.ovenloveblog.com/cream-puff-cupcakes-my-500th-post/feed/ 6 New York-Style Crumb Cake https://www.ovenloveblog.com/new-york-style-crumb-cake-2/ https://www.ovenloveblog.com/new-york-style-crumb-cake-2/#comments Tue, 23 Aug 2011 19:16:00 +0000 http://www.ovenloveblog.com/new-york-style-crumb-cake-2/
Good afternoon, earthquake survivors!  Seems like everyone is a little shook up today.  We didn’t feel it down here in GA, but if we had, I would certainly be celebrating survival with this crumb cake.
Truthfully, I made this crumb cake about 100 million years ago and forgot to post it.  I found the photos in my archive today and had to share with you.  This thing was really good.  I don’t remember where we ate it, or with who, but I remember it tasting just like the Starbucks coffee cake (which I love!).
It would be the perfect addition to a breakfast spread, great for an afternoon coffee break or as a sweet gift for a friend or neighbor.  Who wouldn’t be excited if you arrived at their door with this?
Ahhh.. so good.
I think it’s safe to say I’ll be making another one.
New York-Style Crumb Cake
 

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http://traceysculinaryadventures.blogspot.com/2011/03/new-york-style-crumb-cake.html
Author:
Recipe type: Breakfast, Dessert
Serves: 18

Ingredients
  • Crumb Topping: 1 cup packed dark brown sugar
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • 1½ tablespoons cinnamon
  • 1 cup (2 sticks) unsalted butter, melted (and still warm)
  • 2½ cups all-purpose flour
  • Cake: 2½ cups all-purpose flour
  • ¾ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  • 1½ cups sugar
  • 2 large eggs, at room temperature
  • 1¼ cups sour cream, at room temperature
  • 1 teaspoon vanilla extract

Instructions
  1. Preheat oven to 350 F. Spray a 9×13 baking pan with cooking spray. A glass pan is recommended, but metal works too – your edges may be a little more crispy if you bake in metal.
  2. To make the crumb topping: Whisk the flour, brown sugar, granulated sugar, salt and cinnamon together in a large bowl. Add the melted butter and whisk to combine. Use a rubber spatula to fold in the flour – you’ll have to use a little elbow grease to work in the final bits.
  3. To make the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, letting the first incorporate fully before adding the second. Scrape down the sides of the bowl and beat for an additional 30 seconds. Add the sour cream and vanilla to the mixer and beat until just incorporated. Finally, add the flour mixture in thirds, beating just until combined.
  4. Transfer the batter to the prepared baking pan. The batter will be thick – just use a spatula to spread it evenly. Pick up the crumb topping by handfuls, and break off chunks, scattering them over the top of the batter. Use all of the topping – it will be a very thick layer!
  5. Bake for 45-55 minutes (rotating the pan at 15 minute intervals), or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for at least 30 minutes before serving.

]]> https://www.ovenloveblog.com/new-york-style-crumb-cake-2/feed/ 2 Miss Brenda’s Pound Cake https://www.ovenloveblog.com/miss-brendas-pound-cake/ https://www.ovenloveblog.com/miss-brendas-pound-cake/#comments Wed, 20 Jul 2011 13:36:00 +0000 http://www.ovenloveblog.com/miss-brendas-pound-cake/
One of my favorite things about living in Georgia is that Southern hospitality.  Shortly after we arrived in GA, we had the honor of sharing a meal at Miss Brenda’s.  This woman is the sweetest Southern gal you will ever meet!  I just love her laughter and smiles, her love for the Lord and her zest for life.
Miss Brenda served us this delicious sour cream pound cake during our visit and I just had to have the recipe.  Like I told you, she’s the sweetest, so she dug it up for me and sent me home with the recipe she had copied years ago from a magazine.  How lucky am I?
I know there are lots of fancy desserts out there (heck, you can find plenty here on the blog), but there’s just something about a simple pound cake. I don’t think this one needs any dressing up, but I know it would be great with some fresh whipped cream and fruit, or grilled up and served with ice cream.
Thank you, Miss Brenda, for your sweetness and your recipe!
Miss Brenda’s Pound Cake
 

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originally from Southern Living Magazine, contributed by Ernestine James
Author:
Recipe type: Dessert
Serves: 10

Ingredients
  • 1 cup butter or margarine, softened
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • ¼ teaspoon baking soda
  • 1 8-ounce carton sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Instructions
  1. Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating until yellow disappears.
  2. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed just until blended after each addition. Stir in flavorings.
  3. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on a wire rack. Yield: one 10-inch cake.

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