Samoa Bundt Cake

I made this for my mother's birthday and it was a hit!

It is a long recipe and the batter didn't swirl as it was supposed to (more than likely my fault trying to make too many swirls). The outside is messy, but that's part of the fun! Yes, it's just like an oversized girl scout cookie!

Batter #1

• 1 stick of butter, softened
• 1 cup of dark brown sugar
• 2 eggs
• 3/4 cup ap flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup whole milk

Batter #2

• 1 cup sugar
• 3/4 cup + 2 T ap flour
• 1/2 cup + 2 T cocoa powder
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1 egg
• 1/4 cup oil
• 1/2 tsp salt
• 1 tsp vanilla
• 1/2 cup boiling water
• 1/2 cup milk

for the frosting

• 1 can of dulce de leche
• 1/2 cup confectioners sugar
• 2 T vanilla extract
• 2 sticks butter, softened
• 1/2 tsp salt
• 1 cup toasted coconut
• topping 1 1/2 cups toasted coconut
• 1/2 cup chocolate chips, melted

Preheat the oven to 350F

Prepare each batter separately. This is a marble cake. For each cake type, beat butter (or oil) and sugar(s) on medium high until fluffy. Add in eggs one at a time mixing well. Add in milk and vanilla (if applicable) and mix until well combined. In separate bowls sift together dry ingredients for each batter. Add  dry ingredients to wet ingredients slowly and mix until well combined.

(add boiling water for cocoa cake HERE)

Grease and flour the bundt pan WELL

layer the cake pouring some of the brown sugar batter, then cocoa batter, then brown sugar, until both batter bowls are empty. Tap bundt pan on the counter a couple times to remove bubbles. Bake approximately 50 minutes to an hour or until skewer inserted in center comes out clean. 

LET COOL ENTIRELY

For the frosting

toast sweetened flaked coconut either on a cookie sheet in the oven on 350F tossing occasionally or in a dry skillet constantly stirring until desired color is reached. Beat cooled cooked condensed milk, butter, confectioners sugar, vanilla and salt for 3 minutes. Add in 1 cup toasted coconut. Chill for 1 hour

frost cake with frosting and top with remaining toasted coconut.

melt chocolate chips in the microwave, place in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4″ up from the corner, and drizzle stripes on the cake.

Peppermint Brownies

(Adapted from Ghirardelli's recipe)

I've been making these brownies for years and I get specific requests for them. The original recipe calls for using 12 Ghirardellli Dark Chocolate with Mint Filling Squares on top instead of the Andes Candies, along with a topping of 12 crushed candy canes. With the Andes Candies, they come out looking much like the ones pictured (original recipe - until I make them again this year and get a picture with the Andes Candies!), but the red and white has melted and swirled a little.







4 ounces 100% Cacao Unsweetened Chocolate Baking Bar
16 Tbsp unsalted butter
3 eggs
2 cups sugar
1 tsp vanilla extract
1/2 tsp peppermint extract
1/4 tsp salt
1 cup flour
Half a bag of Andes Candies chunks in red & white

1. Heat oven to 350 degrees. Line a 9 inch square pan with parchment paper.
2. In a double boiler, melt chocolate and butter. Cool to room temperature. In a large bowl with an electric mixer or whisk, beat eggs, sugar, vanilla, peppermint extract and salt until combined. Beat in chocolate mixture; gently stir in flour. Pour batter into prepared pan
3. Bake about 45 minutes or until knife inserted into brownies comes out clean. Arrange Andes Candy chunks all over the top and place brownies in the oven 1 minute.
4. Cool completely, cut into 16 squares

Coconut Cream Filled Macaroons

(From Martha Stewart)

I did change these just a little bit by making the macaroons into mini cups in mini muffin pans and piping the filling into the indentation in the center.

For the cookies:
3 cups unsweetened finely shredded coconut
3/4 cup granulated sugar
2 large eggs
1 tsp coconut extract
1/8 tsp coarse salt

For the filling:
2 Tbsp unsalted butter, softened
2 Tbsp cream of coconut
1/4 cup vegetable shortening
3/4 cup confectioners sugar
1 tsp coconut extract

1. Make cookies (or mini cups): Stir together coconut, granulated sugar, egg whites, coconut extract, and salt in a large bowl. Refrigerate, covered, until cold, at least 1 hour or overnight.
2. Preheat oven to 325 degrees. Form heaping teaspoons of dough into balls; space 1 1/2 inches apart on baking sheets lined with parchment paper. Gently flatten to about 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges begin to turn golden, 9 to 10 minutes. Transfer cookies to wire racks; let cool completely.
3. Make filling: Put butter, cream of coconut, and shortening in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed until smooth, about 1 minute. Add confectioners' sugar and coconut extract; mix until pale and fluffy, about 2 minutes.
4. Assemble cookies: Place a heaping teaspoon of filling on the bottom of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Refrigerate until filling is firm, about 30 minutes. Let stand at room temperature 10 minutes before serving. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Lemon-Tree Lemon Bars

I figured I would start with one of my favorite recipes. It's from Kristin Hayne of California and it's a huge hit.  The crust would be wonderful for all kinds of things including pies and tarts. I've also substituted key lime juice for part of the lemon juice in the filling for Key Lime Bars.

Lemon-Tree Lemon Bars

Crust
   2 cups flour
   1/2 cup confectioners' sugar
   1 cup (2 sticks) unsalted butter, at room temperature, cut into tablespoons

Filling
   4 large eggs
   2 cups granulated sugar
   1/4 cup flour
   1 tsp baking powder
   1/2 cup lemon juice (3 large lemons)

Confectioners' sugar for dusting

1. Preheat the oven to 350 degrees F.
2. Make the crust: In a large bowl blend together the flour, confectioners' sugar and butter until crumbly. With lightly floured hands, press the mixture evenly into the bottom and up the sides of a 9x13-inch glass dish. Bake for 20-25 minutes, until golden brown.
3. Make the filling: In a large bowl, lightly beat the eggs and mix in the sugar, flour, baking powder and lemon juice. Set aside.
4. Remove the crust from the oven, quickly remix the filling and pour over the warm crust. Return it to the oven and bake for 25-30 minutes, until the top is a light golden brown. Let cool in the pan on a wire rack.
5. Just before serving, sprinkle the top with the confectioners sugar through a strainer. Cut into 36 bars, 1-1/2 inches by 2 inches.