Paleo Banana Bread

1 cup coconut flour (I use Wilderness Family Naturals)

1 1/2 cup very ripe bananas (2-3 bananas)

4 pastured eggs

6 T butter or coconut oil (melted)

5 T raw honey or vanilla honey

2-3 squirters full of stevia (40-60 drops drops in a squirt) *optional

1/4 tsp sea salt

1t-1T cinnamon

1/2 t baking soda

1 T vanilla

Preheat your oven to 300 degrees
Oil or butter your bread pans (I used 2 mini). Line with parchment paper. Cut 2 pieces and fit them in the baking pan. (It is easier to oil it first, so the paper kind of sticks to the sides of the pan)
Smash the bananas

 (In the banana bowl) mix in the honey, butter, vanilla, eggs, and *stevia until combined.
In a sperate bowl mix the coconut flour, baking soda, sea salt, and cinnamon.
Add the dry ingredients to the wet and stir until just combined. (In the banana bowl) mix in the honey, butter, vanilla, eggs, and *stevia until combined.
In a sperate bowl mix the coconut flour, baking soda, sea salt, and cinnamon.
Add the dry ingredients to the wet and stir until just combined.
Spoon the batter into your lined bread pans.
Bake for 1 hour and 15 minutes. The top and edges should be a golden brown color. Remove form oven and let it cool for 15 minutes in the pan.

Gluten and Dairy Free Coconut Macaroons

Gluten and Dairy Free Coconut Macaroons

Ingredients
2 cups unsweetened shredded coconut
6 Tablespoons sugar or coconut palm sugar
2 large egg whites
½ teaspoon vanilla extract
pinch of salt

Instructions
Preheat oven to 350°. Line a baking sheet with parchment paper.
In a small bowl, lightly beat the egg whites with a fork until foamy.
Combine all ingredients in a mixing bowl and stir until well mixed.
Form into balls about one tablespoon in size or drop from a round tablespoon sized measuring spoon or cookie dough scoop. I left mine flat on the bottom and rounded on top.
Bake for 12 – 15 minutes or until golden brown.
Makes about 16 macaroons.

Zuni Cafe's flourless chocolate cake

• Unsalted butter for coating the pan
• 3/4 pound E. Guittard Premium 61% cacao semisweet dark chocolate
• 6 tablespoons strong, brewed dark roast coffee
• 4 large eggs
• 2 large yolks
• 6 tablespoons honey
• 3/4 cup + 1 tablespoon whipping cream

Or for a 6" pan

• 170g chocolate
• 3T coffee
• 2 large eggs
• 1 egg yolk
• 3 T honey
• 90g whipping cream

The 6" version only took about 50 minutes although that might have been a tad too long. Check at 45 next time and see how it is.

Ingredients: Butter a round 9-inch cake pan. Cut out a 9-inch parchment round and a long strip to line the bottom and the sides, and butter again. Set aside, along with a second, larger pan that will easily contain the prepared pan. Position rack in the center of the oven and preheat to 350°.

In a stainless steel bowl over hot water (the bowl should not touch the water), melt chocolate with the coffee. Stir until smooth and keep warm.

Meanwhile, combine eggs, yolks and sugar in the bowl of a stand mixer. Place the bowl over hot water and stir until mixture warms to room temperature. Return the bowl to the stand mixer and beat with the whisk attachment on medium speed for about 15 minutes, until quadrupled in size.

In a separate bowl, whip cream until it forms soft peaks.

Fold 1/4 of the egg mixture into the warm chocolate until it becomes all one color, then pour it and the whipped cream into the rest of the egg mixture. Fold gently to combine, until everything is nearly uniform in color.

Pour into the prepared 9-inch cake pan. Place cake pan into the bigger baking pan set on the oven shelf then fill with 1-inch very hot water, best just off a boil. Bake until the cake registers 175° in the center on an instant-read thermometer, about 2 hours. Check every half hour, rotating the cake as needed. If it begins to brown on the edges, reduce the oven temperature to 325°.

Remove the cake from water bath; let sit for 10 minutes, then invert cake onto a plate and let sit another 10 minutes. Remove the pan from the cake, then carefully peel off paper. Flip the cake back over onto a serving plate so it is right-side up again. It's easiest to cut now, while just warm to the touch. Use a cheese wire or thin slicing knife that has been heated in hot water before cutting each slice then wiped dry between the cuts.

Though the cake can be served slightly warm, the texture and flavor is even better after it has been chilled through or refrigerated at least 1-2 hours. Return to room temperature before serving.

Cover tightly with plastic wrap and refrigerate for up to 1 week. Take out of the refrigerator 2-3 hours before serving.

Read more: http://www.sfgate.com/food/chefssecrets/article/Zuni-Cafe-s-flourless-chocolate-cake-3813951.php

Maple Bourbon with Bacon Praline Ice Cream

6 large organic egg yolks
1 cup organic maple syrup
2 teaspoons organic flour
1 cup organic half-and-half
1 teaspoon organic vanilla extract
2 tablespoons bourbon
1 1/2 cups organic cream
1 cup Praline of Bacon

In a bowl, beat the egg yolks with the maple syrup, and flour. Set aside.

Bring half-and-half to a simmer in a heavy saucepan. Slowly beat the hot half-and-half into the eggs. Pour the entire amount back into a clean saucepan and place on low heat.

Stir with a wooden or rubber spatula until the custard thickens slightly. Remove from heat and pour through a strainer into a bowl. Allow custard to cool, and then stir in cream, bourbon and vanilla. Cover and refrigerate until cold.

Stir the chilled custard, and then freeze in your ice cream maker, following the manufacturer's directions.

Add Praline of Bacon when ice cream is semi-frozen. Allow the machine to mix in bacon and continue until finished.

Ice Cream Sandwiches Recipe

1/2 cup (113 grams) unsalted butter, melted

1/2 cup (100 grams) white granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1/2 cup (65 grams) all purpose flour

1/4 cup (25 grams) unsweetened cocoa powder

1/4 teaspoon salt

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter, or spray with a non stick vegetable spray, a 10 x 15 inch (25 x 38 cm) rimmed baking sheet. Then line the pan with parchment paper, leaving a 2 inch (5 cm) overhang on the two shorter sides.

In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and vanilla extract. Add the flour, cocoa powder, and salt and stir until combined and smooth. Spread the batter evenly in the prepared pan, smoothing the top. Bake for about 10 minutes, or until the cake is dry to the touch and the edges just begin to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool.

Using the paper overhang, gently lift the cake onto a cutting board. With a serrated knife, cut the cake in half crosswise. Place one half of the cake, top side down, on a large piece of plastic wrap. Spread with the softened ice cream, smoothing with an offset spatula. Top with the remaining half of cake, top side up. Place the assembled dessert back into the baking pan and wrap tightly in plastic wrap. Place in the freezer until firm, about two hours or overnight.

When ready to serve, remove the dessert from the freezer, unwrap, and with a serrated knife, cut into eight rectangles. Wipe the knife with a damp kitchen towel or paper towel between each slice. Can serve immediately or wrap each sandwich in plastic wrap and place back into the freezer. Can be stored in the freezer up to one week.

Makes 8 ice cream sandwiches.

Chocolate Pudding Pie

Adapted from Gourmet, lifted from Smitten Kitchen

Pudding filling:
1/4 cup cornstarch
1/3 cup plus 2 tablespoons sugar, divided
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 ounces bittersweet chocolate (not more than 60% cacao), finely chopped
1 teaspoon pure vanilla extract
1 cup chilled heavy cream

Bittersweet chocolate shavings for garnish (optional)

Make pudding filling: Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk [tips alert!] in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, two minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.

Pour filling into cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least two hours.

Just before serving, beat cream with remaining two tablespoons sugar until it just holds soft peaks. Spoon onto pie and garnish with bittersweet chocolate shavings, if you’re feeling fancy.

Persimmon Lemon Bars

Makes 12 bars

Ingredients for crust
8 low-fat graham crackers
2 tablespoons butter or trans-fat free margarine, softened
1 tablespoon water

Ingredients for filling
2 ripe persimmons, such as Hachiya, stemmed, chopped, pit discarded
3 lemons, zest and juice
4 whole eggs
1/2 cup granulated sugar
2 tablespoons flour
1/4 cup powdered sugar

Preheat oven to 350 degrees F. Break the graham crackers and place them in a food processor. Process until fine crumbs form. Add the butter or margarine, and water. Pulse a few times until the crumbs are evenly moistened. Press into the bottom of an 8x8-inch pan.

Rinse out the bowl of the food processor. Add the persimmons and process until they're smooth. Add the lemon zest and juice, eggs, sugar and flour. Process until smooth. Poor the persimmon mixture over the crust and bake at 350 degrees F, uncovered, for 35 to 40 minutes until the topping is firm around the edge but still wiggles in the center. Cool completely and cover and chill at least 2 hours before slicing into 12 squares. Sprinkle with powdered sugar and serve immediately.

Guinness Stout Gingerbread Cake

Dark beer, molasses, and crystallized ginger give this cake uncommon depth of flavor. Candied-ginger whipped cream gilds the lily. Prep and Cook Time: about 1 hour. Notes: May be made up to 2 days ahead. Cool, cover with plastic wrap, and store at room temperature.

Yield: Makes two cakes, 8 to 12 servings total

Ingredients:

* 1 1/2 cups unsalted butter, melted and cooled
* 1 cup Guinness stout (not extra stout)
* 1 cup dark molasses (not blackstrap)
* 1 teaspoon baking soda
* 2 teaspoons ground cinnamon
* 2 tablespoons ground ginger
* 1 teaspoon allspice
* 1/2 teaspoon salt
* 2 1/2 cups all-purpose flour
* 1 1/2 cups finely chopped crystallized ginger
* 1 cup firmly packed dark brown sugar
* 2 large eggs, lightly beaten
* 1 1/2 tablespoons grated lemon zest (from 2 to 3 lemons)
* Powdered sugar for dusting
* 1 cup heavy whipping cream
* 2 tablespoons granulated sugar

Preparation

1. Preheat oven to 325°. Butter two 8- by 8-in. glass or light-colored metal baking dishes. Bring Guinness stout and dark molasses to a boil in a large, deep saucepan. Remove from heat and whisk in baking soda (it will foam up dramatically); let cool. In a bowl, whisk together cinnamon, ginger, allspice, salt, and flour.

2. In a large bowl, combine 1 cup crystallized ginger, melted butter, and dark brown sugar and stir together with a wooden spoon. Add eggs and lemon zest and stir once more. Gradually stir in dry ingredients in four batches, alternating with Guinness mixture. Pour batter into greased baking dishes, dividing evenly.

3. Bake 30 to 40 minutes, or until a toothpick inserted into centers comes out clean. Cool cakes on a wire rack, then dust tops with powdered sugar. Cut each cake into 4 to 6 squares and arrange on a serving platter.

4. In a small bowl, whip cream and granulated sugar together until cream holds soft peaks. Stir in all but a teaspoon of crystallized ginger and serve in a bowl alongside the cake, sprinkled with the last bit of ginger.



Nutritional Information

Calories: 713 (44% from fat)
Protein: 4.9g
Fat: 35g (sat 21)
Carbohydrate: 97g
Fiber: 2g
Sodium: 292mg
Cholesterol: 138mg

Peggy Knickerbocker, Simple Soirées, Sunset, NOVEMBER 2006

Had something similar to this from Arizmendi this morning and it was fucking awesome!

The Most Extraordinary French Lemon Cream Tart

The Most Extraordinary French Lemon Cream Tart
Adapted from Baking: From My Home to Yours

Makes 8 servings

1 cup sugar
Finely grated zest of 3 lemons
4 large eggs
3/4 cup freshly squeezed lemon juice (from 4 to 5 lemons)
2 sticks plus 5 tablespoons (10-1/2 ounces) unsalted butter, at room temperature and cut into tablespoon-sized pieces
1 fully-baked 9-inch tart shell

Getting ready: Have an instant-read thermometer, a strainer and a blender (first choice) or food processor at hand. Bring a few inches of water to a simmer in a saucepan.

Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water. Off heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs, followed by the lemon juice.

Set the bowl over the pan, and start stirring with the whisk as soon as the mixture feels tepid to the touch. You want to cook the cream until it reaches 180 degrees F. As you whisk -- and you must whisk constantly to keep the eggs from scrambling -- you’ll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as the cream is getting closer to 180 degrees F, it will start to thicken and the whisk will leave tracks. (See my blog post about getting the cream up to temperature.) Heads up at this point -- the tracks mean the cream is almost ready. Don’t stop whisking and don’t stop checking the temperature. And have patience -- depending on how much water you’ve got under the cream and how much heat you’re giving the cream, getting to temp can take as long as 10 minutes.

As soon as it reaches 180 degrees F, remove the cream from the heat and strain it into the container of a blender (or food processor); discard the zest. Let the cream rest at room temperature, stirring occasionally, until it cools to 140 degrees F, about 10 minutes.

Turn the blender to high (or turn on the food processor) and, with the machine going, add about 5 pieces of butter at a time. Scrape down the sides of the container as needed while you’re incorporating the butter. Once the butter is in, keep the machine going -- to get the perfect light, airy texture of lemon-cream dreams, you must continue to beat the cream for another 3 minutes. If your machine protests and gets a bit too hot, work in 1-minute intervals, giving the machine a little rest between beats.

Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and chill the cream for at least 4 hours or overnight. When you are ready to construct the tart, just whisk the cream to loosen it and spoon it into the tart shell.

Serving: The tart should be served cold, because it is a particular pleasure to have the cold cream melt in your mouth. Fruit coulis is nice with the tart, but not necessary, ditto a little crème fraiche. I know it sounds odd to offer something as rich as crème fraiche with something as rich as this tart, but it works -- because the lemon cream is so light and so intensely citric, it doesn’t taste or feel rich, a situation that is potentially dangerous and positively delightful.

Storing: While you can make the lemon cream ahead (it will keep in the frige for 4 days and in the freezer for up to 2 months), once the tart is constructed, it’s best to eat it the day it is made.

© Dorie Greenspan, Houghton Mifflin Company, 2006
Photographs copyright © 2006 by Alan Richardson

--Dorie Greenspan

Hostess-Inspired German Chocolate Cupcakes

Ingredients

Cake
1 cup sugar
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder, preferably Dutch process
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
2 large eggs
1/2 cup cold strong brewed coffee
1/2 cup buttermilk
1/2 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted

Ganache
1 cup heavy cream
1/2 pound imported semisweet chocolate, finely chopped

Nut Filling
2 large egg yolks
1/2 cup sugar
3/4 cup evaporated whole milk
3 tablespoons unsalted butter, cut into small pieces
1 cup coarsely shredded sweetened coconut (about 2 1/2 ounces)
1 cup coarsely chopped pecans (about 4 ounces), toasted
3/4 teaspoon pure vanilla extract

Directions

1. Toast pecan pieces at 350°F for 8-10 minutes until fragrant. Keep a close watch and occasionally toss the pecans to ensure that they don't burn.

2. Make the cake: Preheat the oven to 350°F. Butter and flour a muffin pan. In a bowl, sift together the sugar, flour, cocoa, baking soda, baking powder, and salt.

3. In another bowl, whisk together the eggs, coffee, buttermilk, and vanilla.

4. Beat the coffee mixture into the dry ingredients in 2 batches with an electric mixer on low speed. Beat in the butter. Pour the batter into the prepared muffin tin and bake for 8-12 minutes, or until a cake tester inserted in the center comes out clean.

5. Let the cakes cool in the pan on a rack.

6. Meanwhile, make the ganache: In a small saucepan, bring the cream to a boil over moderately high heat. Remove from the heat and stir in the chocolate.

7. Let stand for 1 minute, then whisk until smooth. Transfer the ganache to a bowl and refrigerate, stirring occasionally, until chilled and thickened, about 2 hours.

8. Make the nut filling: In a heavy medium saucepan, whisk together the egg yolks and sugar. Whisk in the evaporated milk and then the butter. Cook over moderate heat, stirring constantly, until the mixture thickens and lightly coats a spoon, about 10 minutes; do not let it boil.

9. Remove from the heat and stir in the coconut, pecans, and vanilla. Transfer to a bowl and let cool completely.

10. To fill the center of the cupcakes with nut filling, turn each cake upside down. Using your finger or a small spoon, carefully scoop out some of the cake to create a small hole. Gently insert the nut filling. Turn right side up.

11. Place on a cooling rack with either a pan underneath or wax paper to catch the extra ganache. If ganache is too hard, let it stand at room temperature and stir it briefly. Use a spoon to drizzle the ganache until the entire cupcake is covered. Place in a refrigerator or freezer to allow the ganache to set.

12. Top each cupcake with a dollop of nut filling. Enjoy.

Makes 12 cupcakes

Upside Down Cranberry Pumpkin Cake

Topping

* 2/3 cup packed brown sugar
* 1/3 cup butter
* 1 1/2 cups cranberries
* 1/2 cup chopped pecans

Cake

* 1/4 cup butter, softened
* 1/4 cup + 2 tablespoons sugar
* 1 eggs
* 1/2 cup sour cream
* 1/2 cup canned or cooked pumpkin
* 1/2 teaspoon vanilla extract
* 1 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon cinnamon
* 1/8 teaspoon salt
* pinch ground ginger
* pinch ground all spice
* pinch nutmeg

1. Preheat oven to 325 degrees F (300 degrees F with convection). Wrap the outside of a 9" springform with aluminum foil. Spray the sides with non-stick. Place it on a try with an edge (just in case).
2. In a small saucepan, combine brown sugar and butter. Bring to a boil. Pour into the springform and sprinkle with cranberries and pecans.

cranberry topping on the bottom

3. In a stand mixer, cream butter and sugar. Add eggs and beat well.
4. In a small bowl, combine the sour cream, pumpkin and vanilla; mix well.
5. In another small bowl, combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter on the cranberry mixture in the pan. Try to level it out.
6. Bake for 40 minutes or until a toothpick inserted near the center comes out clean. (Not that pretty this way, but just wait till you turn it over.)

out of the oven

7. Cool for 10 minutes. Remove the side of the springform pan, Put a plate on top and turn it over. Remove the pan bottom and foil. Serve warm.

Spiced Wafer Crust

1/2 cup sugar
20 ginger snaps
1/2 cup melted butter


Break 4 cookies into pieces and place into an electric blender. Blend to crumbs. Empty crumbs into a bowl and continue until all cookies are crumbled.

Add melted butter and sugar. Mix until crumbs are moistened. Press two thirds of the crumb mixture into a buttered 9" pie plate. Reserve remaining crumbs for garnish. Chill crust before adding filling.

Date Nut Cookies

* 2 Cups all-purpose flour
* 2 Cups pitted dates
* 1/2 tsp. salt
* 1/2 tsp. baking soda
* 1 tsp. PUMPKIN PIE SPICE
* 1/2 Cup butter
* 1 Cup brown sugar
* 1 egg
* 1 tsp. PURE VANILLA EXTRACT
* 1/2 Cup buttermilk
* 1/2 Cup chopped pecans

Preheat oven to 375°. Grease two cookie sheets with vegetable shortening, because butter burns easily and will make the cookies dark. Measure the flour and sift into a roomy bowl. Slice the dates and toss them in 2 TB. of the flour and set them aside. Add the salt, baking soda, and PUMPKIN PIE SPICE to the remaining flour and sift again. In a separate bowl, cream the butter and sugar until fluffy. Add the egg and the PURE VANILLA EXTRACT to the sugar mixture and blend until thoroughly mixed. Next, add the flour mixture, alternating with the buttermilk and blending thoroughly after each addition. Mix the dates and pecans into the dough by hand. Drop by rounded teaspoonsful onto the greased cookie sheets. Bake for 8-10 minutes. The cookies should be soft and not too brown.

Yield: 4-5 dozen.
Prep. time: 15 minutes
Baking time: 10 minutes

Gingerbread Roll with Lemon Cream

Serves 10

Spicy gingerbread has long been paired with sweet and tangy lemon sauce. My marriage of these flavors resulted in filling this zesty cake with lemon curd lightened with whipped cream. For a holiday treat, use softened pumpkin ice cream for the filling.

• The filling
• 1/3 cup fresh lemon juice
• 6 tablespoons granulated sugar
• 4 tablespoons unsalted butter
• 1 large egg
• 2 large egg yolks
• The cake
• 5 large eggs, separated
• 1/2 cup golden brown sugar, packed
• 1/2 cup mild molasses
• 3/4 cup cake flour
• 1 teaspoon baking powder
• 1 tablespoon ground ginger
• 1 teaspoon ground allspice
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sea salt
• 2 tablespoons granulated sugar
• 3/4 cup whipping cream
• Powdered sugar, for dusting the top, optional

For the filling: In a small saucepan over low heat, stir lemon juice, sugar and butter until melted. In a small bowl, whisk egg and egg yolks. Whisk a small amount of warm lemon liquid into the eggs, then stir mixture back into pan. Stir constantly with a heatproof spatula until mixture begins to thicken and looks slightly jelled. Strain into a small bowl. Cover and refrigerate until ready to use.

For the cake: Preheat oven to 325°. Grease a 12- by 17-inch- rimmed baking sheet. Line the bottom with parchment paper, leaving a 2-inch overlap on each short end. Grease the paper and sides of pan with nonstick vegetable coating.

In a large bowl with electric mixer, beat egg yolks and brown sugar until thick and tan colored, about 2 minutes. Add molasses and mix until incorporated. In a medium bowl, whisk flour, baking powder, ginger, allspice, pepper and salt. Mix into egg yolk batter until combined.

In a clean bowl with clean beaters, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff and glossy. Add egg whites to batter and fold together until no streaks of white appear.

Spread the batter in the prepared pan and bake for 15 to 18 minutes, until top is firm and lightly browned. Remove from oven and place a damp dish towel directly on the cake.

To assemble cake: Beat whipping cream until soft peaks form and fold in chilled lemon curd. Overlap 2 sheets of wax paper 19 inches long on a flat surface. Go around edges of cake with a small knife and invert cake onto paper. Remove pan and gently peel off paper. Spread top of cake with a thin, even layer of lemon filling. Beginning with a short end, roll the cake up, using the wax paper to help roll. Don't be concerned it if cracks; just press back together with your hands. Wrap cake in wax paper and foil and refrigerate until chilled, at least 4 hours or up to 2 days. Before serving, transfer to platter and, if desired, sprinkle with powdered sugar.

Per serving: 325 calories, 6 g protein, 42 g carbohydrate, 15 g fat (8 g saturated), 207 mg cholesterol, 196 mg sodium, 0 fiber.

Very Gingery Gingerbread Bundt Cake with Caramel Glaze

Serves 12

This is a deep, dark, moist, spicy cake that's loaded with fresh ginger and coated with a rich caramel glaze. Dark baking pans retain the heat and can cause the exterior of a cake to get too brown. Watch baking time and if sides and top brown too quickly, reduce oven temperature 25°. Thick, heavy baking pans retain the heat more than lighter ones. If using a heavy pan, begin to test for doneness after 45 minutes.

• The cake
• 1 cup vegetable oil (such as canola oil)
• 1/2 cup granulated sugar
• 1/2 cup golden brown sugar, packed
• 1 cup mild molasses
• 3 large eggs
• 3/4 cup peeled and finely minced fresh ginger (about 4 ounces)
• 2 1/2 cups all-purpose flour + more to flour pan
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon dry mustard
• 1/2 teaspoon sea salt
• 2 teaspoons baking soda
• 1 cup boiling water
• The glaze
• 1/2 cup golden brown sugar, packed
• 1/4 cup (1/2 stick) unsalted butter + more to grease pan
• 1/4 cup whipping cream
• 1/4 teaspoon sea salt

Instructions: Preheat oven to 325°. With room-temperature butter, grease a 12-cup Bundt pan with a paper towel, smearing butter into all the pan's crevices as well as the center tube. Add spoonfuls of flour and holding the pan over the sink, rotate it to coat it with flour. The inside tube will not be completely coated. Knock excess flour into the sink by tapping the pan lightly.

For the cake: In a large bowl, whisk together oil, sugars and molasses until combined. Add eggs and whisk until smooth. Whisk in ginger to incorporate.

In another large bowl, whisk together flour, cinnamon, cloves, nutmeg, mustard and salt. Whisk in molasses mixture until combined. Stir baking soda into boiling water and whisk into batter until blended.

Transfer the batter to the prepared pan. Bake for 50-60 minutes or until sides begin to pull away from pan and cake tester inserted into cake comes out clean. Remove to a rack and cool in pan for 15 minutes.

For the glaze: In a small saucepan, stir brown sugar, butter, whipping cream and salt over medium-high heat until mixture comes to a boil. Reduce heat to medium-low and stir until smooth, about 1 minute. Remove from heat.

Invert cake onto rack over a baking sheet. Using a small skewer, pierce holes all over top of warm cake. Very slowly pour glaze over top, allowing it to be absorbed before adding more. Cool cake at least 1 hour. Serve warm or at room temperature. (Cake may be stored at room temperature well wrapped overnight.)

Variation: The cake may be baked in a 91/2-inch springform pan. Grease the pan and line the bottom with parchment paper.

Per serving: 505 calories, 5 g protein, 67 g carbohydrate, 26 g fat (5 g saturated), 70 mg cholesterol, 391 mg sodium, 1 g fiber.

Root Beer Float Cupcakes

Cake Ingredients

1 cup root beer schnapps
1 1/2 cups old-fashioned style root beer (like A&W or Dads)
2 tsp. vanilla extract
2 cups dark brown sugar
1 cup butter
2 eggs
3 cups all purpose flour
1 Tbs. baking powder
2 tsp. baking soda
1 tsp. salt

Root Beer Glaze

4 cups confectioners sugar
1/3 cup root beer
3 Tbs. root beer schnapps*
3 Tbs. vegetable oil

*for a more kid friendly version, replace schnapps with more root beer

You will also need some extra root beer schnapps (1 Tbs. per cupcake)
Or for the kiddies use root beer (again 1 Tbs. per cupcake)
You will also need some basic Vanilla buttercream ( there are many recipes online to try J)

Directions

1. Preheat oven to 350ºF.
2. In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add eggs, mix until smooth
5. Sift in flour, baking soda, baking powder and salt.
6. Mix with hand mixer on low, while slowly pouring in root beer mixture.
7. Mix until smooth and lump free.
8. Pour into lined cupcake pan. (Use foil cupcake liners to avoid "leakage" later.) Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way. Don't be tempted to use more than 24 cupcake cups.
9. Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
10. While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
11. To assemble, start by letting cupcakes cool, still in the pan.
12. While still slightly warm, pour 1 Tbs. of root beer schnapps over each cupcake. Pour on slowly to allow schnapps ( or regular root beer for the kiddies) to soak in.
13. Once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
14. When the glaze sets up a bit and isn't too runny, put a "scoop" of buttercream atop each. For an added touch, you can even place a root beer barrel candy on each one.

Makes 2 dozen cupcakes

Vietnamese Coffee Ice Cream

Makes about 1 quart

Adapted from "The Perfect Scoop" by David Lebovitz (Ten Speed Press, 2007).

INGREDIENTS:

1 1/2 cups sweetened condensed milk

1 1/2 cups brewed espresso or very strong coffee

1/2 cup half-and-half

Big pinch of finely ground dark-roast coffee

INSTRUCTIONS:

Instructions: Whisk together the condensed milk, espresso, half-and-half and ground coffee. Cover and chill thoroughly in the refrigerator, then freeze in an ice cream maker according to the manufacturer's directions. Transfer to a covered container and freeze until firm enough to scoop.

Per 1/2 cup serving: 205 calories, 5 g protein, 32 g carbohydrate, 6 g fat (4 g saturated), 27 mg cholesterol, 81 mg sodium, 0 fiber.

Husband Catcher Cake

For the Cake:
2 sticks butter, softened
1 box brown sugar
3 extra-large eggs
3 squares unsweetened chocolate, melted
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon salt
2¼ cups sifted all-purpose flour
1 cup buttermilk

For the Filling:
6 ounces orange marmalade
1/8 cup Grand Marnier or orange liqueur

For the Frosting:
3½ tablespoons light Karo corn syrup
½ stick butter
2 tablespoons water
1 tablespoon Kahlua, brandy, orange liqueur or vanilla
1 cup semisweet chocolate chips

Cream together the butter and brown sugar. Mix in the eggs, then add the melted chocolate and vanilla and mix well. Preheat the oven to 350°F. In another bowl, mix the baking soda, salt and sifted flour. To the chocolate mixture, alternate adding the flour mixture and buttermilk, a little at a time. Pour the batter into 2 greased and floured (or nonstick) round cake pans and bake for 30-35 minutes, or until a toothpick inserted in to the middle of each cake comes out clean. Cool the cakes on a wire rack.

In a small saucepan, over boiling water, mix the filling ingredients and cool. Invert one cooled cake layer onto a cake plate, then spread on the cooled filling. Carefully top with the other layer. Cover with plastic wrap, then aluminum foil and refrigerate overnight. Bring the cake to room temperature before icing.

In a medium saucepan, mix the Karo corn syrup, butter, water, and Kahlua, brandy, orange liqueur, or vanilla and bring to a boil. Stir in the chocolate chips and mix until melted. Let frosting cool and stir until it is the consistency of whipping cream. Frost the top and sides of the cake.