The Farm Chicks

Chocolate Raspberry Creamcakes

You're probably beginning to notice my love affair with all things mini. I admit it. I'm Serena and I love all mini treats.

I made these creamcakes because I wanted to make something delicious with what I had on hand. These cakes are chocolately, creamy, and perfectly sweetened with raspberry. But best of all, they're really simple and a modern adaptation of the cakes my sister would make me as a child, all covered in jam.

Chocolate Raspberry Creamcakes

1 package Thin Chocolate Cookie Wafers (such as Nabisco)

8 ounces Mascarpone*

1/4 cup Raspberry Jam (I recommend Smuckers Simply Fruit)

3 tablespoons Milk

1 teaspoon Vanilla Extract

Raspberry Jam for drizzling and frosting

Whip mascarpone, jam, milk, and vanilla extract until light and fluffy and completely combined. Pipe or spread the whipped mixture onto the top of 5 cookie wafers. Stack wafers atop each other to form the little cakes. (Drizzle extra jam between layers, if desired). Frost the top of the little cake with the mascarpone mixture or jam, or both. Continue assembling the cakes, one at a time. Place the cakes onto a tray, wrap each one with plastic wrap, and refrigerate for at least five hours or overnight. Serve cold.

*You can substitute cream cheese for the mascarpone. If you do, make sure the cream cheese is at room temperature, as it won't blend well when cold).

Recipe makes 6 cakes.

Strawberry Rhubarb Upside Down Cake

One of my favorite spring flavor combinations is strawberry and rhubarb and every year, I love experimenting with recipes that include them. My Strawberry Cake is sweet and aromatic while the Rhubarb Topping is a bit tart, really buttery, and delicious. Desserts really don't get any homier than this.

Rhubarb Topping:

3/4 cups butter (1 1/2 cubes)

1 1/2 cups light brown sugar (not packed)

3 cups fresh rhubarb, cut into 1/2" - 3/4" chunks

Add butter and brown sugar to a saucepan and cook over medium high heat until butter is melted and sugar has dissolved. Pour into a 13"x9" baking pan. Top with the rhubarb chunks and set aside while you prepare the Strawberry Cake batter.

  

Strawberry Cake:

2 heaping cups fresh strawberries, blended to produce 1 1/2 cups 

2 1/2 cups flour

2 cups granulated sugar

1 teaspoon salt

1 1/2 teaspoons baking soda

1/2 cup butter, melted

1/2 cup milk

2 eggs

Preheat oven to 350 degrees. Wash and hull strawberries and quarter. Blend strawberries and measure out 1 1/2 cups of the mixture. Set aside.

Add flour, sugar, salt, and baking soda to a mixing bowl and stir together. Add butter, milk, and the strawberry mixture and beat at medium speed, scraping bowl as needed, for one minute. Add eggs and beat on high for two minutes, scraping bowl as needed. Pour batter atop the Rhubarb Topping in the baking pan. Bake for 45-50 minutes until the cake is set in the center, and a toothpick inserted comes out clean. Remove from oven and cool for five minutes. After five minutes, loosen cake from edges of the pan with a spatula and invert onto a cooling rack or platter.

Serve cake at room temperature as the cake and rhubarb are most flavorful after they've cooled.

Homestyle Lowfat Carrot Cake

I created this cake for Colin's birthday this year, not knowing (after all these years!) that he doesn't really care for carrot cake. Luckily, he loved it and when I told him it was lowfat, he was happily surprised. The fat in this recipe comes from the eggs in the cake and the oil used for greasing the pan. And of course, the icing. I enjoy the fact that it's lowfat, but like the ease of the preparation even more. The cake is heavenly scented with homey spices and topped with a creamy icing that just melts in your mouth.

Carrot Cake

3 cups shredded carrots

4 eggs

1 cup nonfat milk

1 cup granulated sugar

1/2 cup packed brown sugar

2 cups flour

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg

Preheat oven to 350 degrees.  Grease and flour a 9'x9" square baking pan. Set aside. Combine all ingredients in a large mixing bowl. Beat at low speed for about 30 seconds to combine all ingredients. Turn mixer to high and continue to beat for about one minute until mixture is combined really well. Pour batter into baking pan and cook for 40-45 minutes or until toothpick inserted comes out clean. (the cake will be really dark brown). Remove from oven and place on a cooling rack to cool. While it cools, prepare the icing.

Icing:

2 ounces lowfat cream cheese, at room temperature

2 tablespoons butter, at room temperature

1 cup powdered sugar

1 teaspoon vanilla

1 tablespoon nonfat milk

Beat cream cheese and butter together until smooth and blended. Add sugar, vanilla, and milk and beat well until completely smooth and all ingredients are incorporated. (I call this an icing because it isn't firm like frosting, rather, it's quite creamy and icing-like).

Spoon icing onto the cake in the pan (iced in the pan is what makes it homestyle) and spread with the back of the spoon.

Then just slice and serve.

Tips: Rather than oiling and flouring the baking pan, I use a baking spray that is oil and flour combined, so all I have to do is spray it on and I'm done. Baking sprays can be found on the shelves of the baking aisle in grocery stores, most often with the oil.

*Post Edit* Baking the cake in a 9"x9" pan will result in a cake that is a little more on the dense side. If you prefer it to be less dense, bake in a 9"x13" pan for 30-35 minutes or until toothpick inserted comes out clean.

Notes:

I love homestyle cakes because there's no pressure on making them perfect and there's a sort of comfort in that. Let's just relax and eat cake.

Frosting a cake "homestyle" decreases the amount of frosting used, as there's none going on the sides.

The scent of this cake makes a happy home. I'm not kidding, just bake it up and the scent will make everyone smile.

Brownie Bites

I've been creating more sweet treats for Valentines Day. Sweets make me happy.

To begin, bake up your favorite brownie recipe. They should be a little on the dense side (you can do this by adding 1/4-1/2 cup of extra flour to your batch of brownie batter). Once cooled, cut into little cubes, about 1"x1":

Prepare a chocolate coating by combining 1 cup chocolate chips (semi-sweet or milk) and 1 teaspoon butter in a cereal bowl and heat at 30 second intervals in the microwave, stirring each time until melted and smooth.

Place cubes, one by one, on a candy dipping tool or a fork. Place over the bowl of melted chocolate and spoon chocolate over the top of the cube. Then lightly tap tap tap the neck of the dipping tool (or fork) on the edge of the bowl until the chocolate has coated the cube, and the excess has gone back into the bowl. Next, set little brownie bite on parchment or foil and insert a lollipop stick. Then sprinkle:

  
  

You can do a little or a lot. Do more sprinkles mean more love?

 

Once the chocolate has set, it's time to wrap the little bites all up. All you need is some food safe tissue or parchment and some string or baker's twine. Simply cut the tissue into squares big enough to cover each bite (I cut my tissue squares 6.5"x6.5"). Then wrap and tie.

       

For a thoughtful gift, box them up for someone you love.

* Or * give one (or five) to yourself!

Sources:

The candy dipping tool, sprinkles and lollipop sticks came from Carolyn's. (They ship nationwide).

The food-safe tissue is from The Container Store.

The pink box came from Bake it Pretty.

 

Mini Donut Cupcakes

What's cuter than cupcakes? Donut Cupcakes!

It all started at Carolyn's when I spotted this most darling little pan:

Wouldn't these make the most special little Valentine or anytime treats?!, I thought. So, I whipped up a batch of my favorite mini cupcake batter and baked them up in my new pan.

Next, I prepared the perfect Cupcake Glaze:

Cupcake Glaze

1 cup powdered sugar

6-7 tablespoons cream

1 drop food coloring

Whisk together until smooth. If necessary, add more cream to reach desired consistency.  Then it was just dip and sprinkle, dip and sprinkle:

Donut Cupcakes are F-U-N! ...

  

Donut Cupcakes are *Sweet*... Donut Cupcakes are the perfect Valentine treat!

But what if you don't have a little donut pan? It's Mini Cupcakes to the rescue!

And *good news* ... they're just as tasty!

Sources:

I bought my donut pan at Carolyn's in Spokane.  A sweet little mom and pop shop. Carolyn's does ship, so if you want a pan for yourself, you can call Carolyn's and they'll take your order. And then you're supporting mom and pop.  And nothing can be better than that.  Carolyns: 509-489-3631

The cupcake recipe is from Country Living.  Click here for the recipe.

Woodsycake

I love the fun treats that can be found during the holidays and am always inspired to use them to make something special.

I started my Woodsycake by baking three chocolate cake layers. I frosted each layer, as well as the outside.

The fun part is the candy that makes it woodsy:

Duplo Wafers and Meiji Chocorooms...

Sugar cones and sprinkles.

I lightly frosted the cones by holding them with my fingers inside the cone and spreading the frosting on the cone with my other hand.

Then I sprinkled.

For a smaller tree, I broke off the bottom of a cone to make it smaller.  Then, I frosted and sprinkled as I had done on the larger cone.

And then I placed the logs and trees all about the top of the cake

and scattered a few chocorooms around the base.

And here comes the fun part: Cake Sparkles Edible Glitter!

Sprinkle Sprinkle sprinkle *shake* *shake* *shake*

So pretty.  So Christmasey.

So *yummy*.

xo

Strawberry Shortcakes

Loving strawberries is easy.  But Strawberry Shortcakes are even more love worthy.  Scrumptious lemony little biscuit cakes piled high with homemade whipped cream and farm-fresh strawberries.  Oh. my.

3 cups flour

1/4 cup sugar

3 teaspoons baking powder

2/3 cup cold butter, chopped into small cubes

2 eggs

2/3 cup milk

zest of one lemon

Preheat oven to 450 degrees.

Combine dry ingredients.  Cut in butter until completely incorporated and mixture looks like small crumbs.  Set mixture aside.

Add eggs to a separate bowl and whisk.  Add milk and lemon and whisk once more.  Pour into the bowl of dry ingredients and stir, just until moistened.

Dump dough out onto a heavily floured surface and gently work into a rectangle, 1" thick.  (This will be messy, but be patient and it will come together).  Using a biscuit cutter, cut into individual biscuits.  Place biscuits on an ungreased cookie sheet and bake for 8-10 minutes, or until puffed and golden brown.

And centers are separated...

...so that once they're cooled, you can just split them apart!

Layer shortcakes with homemade whipped cream and strawberries.  (If they're tiny berries like mine were, you can leave them whole.  If they're large berries, slice before serving.)

And for a final sweet touch, dust with powdered sugar.

(This recipe makes about 12-13 standard-size biscuit shortcakes).

Lemon Poppy Seed Bundt Cake

I love the delicate texture of this bundt cake, accented by the tangy, lemony glaze and the crunch of the poppy seeds.  It's a special treat, any time of the day!

1 cup butter, at room temperature

2 cups sugar

4 eggs

1/2 teaspoon vanilla

zest from two lemons

juice from one lemon

1 cup buttermilk

3 cups flour

3 Tablespoons poppy seeds

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Oil and flour your bundt pan.  Preheat oven to 325 degrees.  Beat butter and sugar together in a medium-sized mixing bowl until fluffy.  Add in eggs and vanilla and beat well.  Add in remaining ingredients and beat until completely combined.  Pour batter into the prepared bundt pan and bake for 45-55 minutes, until cooked through.  Remove from oven and set on a wire rack for 5 minutes.  Remove from pan and continue to cool on the wire rack.  Drizzle with glaze, once cooled.

Glaze

1 cup powdered sugar

2 Tablespoons lemon juice

Whisk together until smooth.  Cover until ready to use.

Springcakes

This weekend was perfect, and It felt like spring.  So we had springcakes.

I used my favorite cupcake recipe and frosting, tinting it green for the grass.I baked the cakes in mini square pans, (but cupcake pans would work great too).  I frosted the cakes by hand and then piped the grass on using Wilton decorating tip #233.  I lightly sprinkled the grass with colorful non-pareils and added some cute little chocolatey mushrooms.


Spring. I heart you.

Quadruple Chocolate Mousse Cake

You know those cakes that say they're triple chocolate or chocolate overload?  Well, I want to SEE that there's triple the chocolate in there!  Who knows, maybe it's a trick.  This QUADRUPLE Chocolate Mousse Cake that I adapted from a cake that used to be sold at a bakery in Spokane shows you the chocolate and will show your loved ones quadruple the love.  I promise, It's something they won't ever forget.  And after all, it is cake month!

Now, before you get started, I'll warn you that this isn't a quick and easy recipe and it does contain raw eggs.  It also takes some time and requires a special cheesecake pan.  But don't worry, if you want to make it lots easier, and don't have a special cheesecake pan, I've included an option just for you because no-one should ever be left out, right?

Cookie Layer:

1 1/4 cups Nabisco Famous Chocolate Wafer Cookie crumbs

3 Tablespoons melted butter

Dark Chocolate Layer:

1/2 cup melted butter

7 ounces semisweet chocolate, broken into pieces (do not use chocolate chips)

4 eggs, separated

1 teaspoon vanilla extract

1 Tablespoon sugar

Milk Chocolate Layer:

10.5 ounces milk chocolate, broken into pieces (do not use milk chocolate chips)

1/4 cup coffee

1 1/2 cups heavy whipping cream, whipped to soft peaks

White Chocolate Layer:

10.5 ounces white chocolate, broken into pieces (do not use white chocolate chips)

1/4 cup water

1 1/2 cups heavy whipping cream, whipped to soft peaks

Mix crumbs and butter together and press into the bottom of a 9-inch cheesecake pan (not springform).

For the Dark Chocolate Layer, melt the butter and chocolate together in a glass bowl in the microwave in 30 second intervals, stirring after each interval, until chocolate is melted and combined with the butter. Using a whisk, whisk in the vanilla extract and egg yolks.  In a separate bowl, beat the egg whites and sugar until stiff peaks form.  Gently fold stiff egg white mixture into the dark chocolate mixture until well combined.  Spread the dark chocolate mixture evenly over the Cookie Layer and refrigerate for 30 minutes.

For the Milk Chocolate Layer, melt the milk chocolate and coffee together in a glass bowl in the microwave in 30 second intervals, stirring after each interval, until chocolate is melted and combined with the coffee. In a separate bowl, whip 1 1/2 cups heavy whipping cream until soft peaks form. (Do not overbeat).  Gently fold whipped cream into the milk chocolate mixture until well combined.  Spread the milk chocolate mixture evenly over Dark Chocolate Layer and refrigerate for 30 minutes.

For the White Chocolate Layer, melt the white chocolate and water together in a glass bowl in the microwave in 30 second intervals, stirring after each interval, until chocolate is melted and combined with the water.   In a separate bowl, whip 1 1/2 cups heavy whipping cream until soft peaks form. (Do not overbeat).  Gently fold whipped cream into the white chocolate mixture until well combined.  Spread the white chocolate mixture evenly over Milk Chocolate Layer and refrigerate overnight.  To serve, push bottom of the cheesecake pan up and out of the pan and slice.  Store in the refrigerator.

For an easier option, add each layer as described above evenly amongst small bowls or cups for individual servings:

*Or* choose whichever one chocolate you like best and fill individual cups with the one chocolate flavor of your choice.

Peppermint Fudge Cakes

When I was a little girl, I loved to bake Chocolate Cake for my dad.  And when I was feeling especially fancy, I'd add in Peppermint Extract.  He loved it.  And it was one of his favorite treats for Christmas time.  These little cakes are an adaptation of my childhood specialty. 

Cakes:

1 ¾ cups flour

2 cups sugar

2 tsp baking powder

¼ tsp baking soda

¼ tsp salt

¼ cup butter, at soft room temperature

1 ½ cups milk

1 tsp peppermint extract

2 eggs

4 ounces unsweetened chocolate, melted

Combine flour, sugar, baking powder, baking soda, and salt together in a mixing bowl.  Stir to combine.  Add in butter and milk, and beat at medium speed for 2 minutes.  Add the peppermint oil, eggs, and melted chocolate and beat for another 2 minutes.  Divide batter evenly between 24 cupcake liners and bake at 350 degrees for approximately 18 minutes, or until done.  Cool completely.  In the meantime, make the filling.

Filling:

½ cup unsalted butter, at room temperature

1 cup powdered sugar

2 Tbsp. crushed candy cane crumbs

Combine all ingredients together in a mixing bowl and beat at medium speed until all combined and fluffy.  Add filling to a pastry bag, fitted with a size 12 decorating tip.  Insert decorating tip into the center of one of the little cakes and slowly squeeze, until you see the top of the cake swelling up.  Remove and and repeat with remaining cakes, using the same method.  Set cupcakes aside and prepare fudge glaze.  (Please note that this filling doesn't taste AMAZING on its own.  However, when combined with the cake and glaze, it's just right).

  

Fudge Glaze:

2 cups semi-sweet chocolate chips

2 Tbsp. butter

1/4 teaspoon peppermint extract

Add chocolate chips and butter to a small bowl and microwave, in 30 second intervals, stirring after each, until chocolate is melted and smooth.  Stir in peppermint extract.  Spoon glaze atop cakes and spread with the back of the spoon.  Adorn with mini candy canes or crushed candy cane pieces and enjoy!

 

Helpful Hint:  I love for my little cakes to look really pretty.  In order for the liners to look perfect, I baked the cupcakes in white liners and then dropped them into the pretty star liners once the cupcakes were all filled and frosted.

Sources:

The star cupcake liners are from Bake it Pretty.

The mini candy canes are from the dollar section at Target.

Classic Chocolate Cake

My Moist Chocolate Cupcakes with Vanilla Buttercream recipe works really well in cake form.  Simply divide the batter equally between three 8" round cake pans and cook for 20 minutes at 350 degrees, or until a toothpick inserted comes out clean.  I use the same frosting recipe as with the cupcakes, and frost it all up once the cakes are cool.

P.S. The cakestand and paper liner are from Martha's Collection at Macy's.  (I think they're only available in stores, not online).

Dark Chocolate Butter Cake

This cake is unbelievably delicious and perfectly dense, just like a bundt cake should be.  And the whole time you're eating it, you're wondering what is that flavor?  The secret is a hint of cinnamon and strong coffee that brings out the flavor of the chocolate like never before.

1 cup milk
1 tablespoon white vinegar
1 1/2 cups unsalted butter (3 sticks), softened 
2 1/2 cups sugar
2 1/4 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder, plus extra for dusting
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
5 large eggs
2 teaspoons vanilla extract
1/4 cup brewed espresso or very strong coffee, cooled
Raspberry Sauce, for serving (optional, recipe follows)
Whipped cream, for serving (optional)

Prepare the pan: Heat the oven to 325°F. Butter a 10-inch (10- to 12-cup) Bundt pan well; then dust with cocoa powder, knocking out excess.

Make the batter: Combine the milk and vinegar in a small bowl and set aside to just slightly thicken.  Cream the butter and sugar in a large mixing bowl with an electric mixer on high speed, beating for 5 minutes and occasionally scraping down the sides of the bowl. Meanwhile, whisk together the flour, cocoa powder, salt, cinnamon, and baking powder in a medium-size bowl; set aside. Add the eggs one at a time to the butter mixture, beating on high speed after each addition. Beat in the vanilla. Whisk the espresso into the milk mixture by hand. In thirds, alternately add the flour mixture and milk mixture to the butter mixture, beating on medium speed and blending well after each addition.

Bake the cake: Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean - 65 to 70 minutes. Cool the cake in the pan on a wire rack. Loosen the cake from pan using the tip of a knife, then invert the rack over the pan and turn the cake out onto a cake stand or plate. If you like, drizzle with Raspberry Sauce or top with whipped cream, or use both.

Raspberry Sauce:
Heat 2 cups fresh or frozen raspberries, 1/3 cup sugar, and 1 tablespoon fresh lemon juice in a small saucepan over medium heat until warmed, smashing slightly with a fork to break up the raspberries.  Drizzle over the cake before serving. Makes about 1 1/4 cups.

Variation 1: This recipe can be adapted into mini bundt cakes.  For 4" mini bundt cakes, prepare pans as described above.  Divide batter evenly between 12 mini bundt pans.  Bake at 325°F until a toothpick inserted in the center comes out clean - 25 to 26 minutes.
For 2.5" mini bundt cakes, prepare pans as described above.  Divide batter evenly between 2 sheets of the mini bundts, which will yield 24 total.  Bake at 325°F until a toothpick inserted in the center comes out clean - 15-16 minutes.

Variation 2: If you don't have any bundt pans, this recipe can also be baked in a 12"x16.5" jelly roll sheet pan.  Prepare the pan as described above.  Bake at 325°F until a toothpick inserted in the center comes out clean - 40 to 45 minutes.  Once cooled, if desired, use biscuit cutters to cut out mini circles.  Layer mini circles to make miniature layered cakes, filling and frosting with your favorite buttercream frosting.

This recipe can be found in our cookbook, The Farm Chicks in the Kitchen: Live Well, Laugh Often, Cook Much.

Image of cake by John Granen.

Fabric under the plate in image of cake by Sandi Henderson.

Sour Cream Coffee Cake

I've adapted this scrumptious coffee cake from the Davenport Hotel's collection of special recipes.  Although they no longer serve the original version of this cake, I adore this recipe.

Batter:

1 cup butter, at room temperature

1 1/4 cups sugar

2 eggs

1 cup sour cream

2 cups flour

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1 teaspoon vanilla extract

Filling:

1 cup chopped pecans

1 1/4 teaspoons cinnamon

1 Tablespoon sugar

1 Tablespoon brown sugar

Icing:

1 Tablespoon melted butter

1 Tablespoon milk

1 teaspoon vanilla extract

1 cup powdered sugar

Preheat oven to 350 degrees. Grease and flour a 10" bundt pan and set aside.  Prepare filling by combining all ingredients in a small mixing bowl, and set aside.  Prepare icing by combining all ingredients in a small mixing bowl.  Cover and set aside.   To prepare batter, cream butter and sugar in a medium-sized mixing bowl.  Add eggs and vanilla and beat well.  Blend in sour cream.  Add dry ingredients and blend well.  Spoon half of batter into prepared bundt pan and smooth out evenly.  Sprinkle filling over batter (reserving 1 Tablespoon for later use).  Add remaining batter, and smooth out evenly.  Bake for approximately 45 minutes, or until toothpick inserted into cake comes out clean.  Remove from oven and let sit in the pan for 5 minutes.  Turn out onto a cooling rack and let cool until warm (not hot).  Drizzle with icing and sprinkle with reserved Tablespoon of filling.  Serve warm or cooled.  Makes 8-10 servings.

Moist Chocolate Cupcakes with Vanilla Buttercream

 

Everyone in my family is a huge fan of cupcakes, and really love this version that I've been making for as long as I can remember.

1 cup sugar

1 cup brown sugar (not packed)
1 3/4 cup flour

3/4 cup cocoa powder
1 1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

2 eggs
1 cup milk
1/2 cup vegetable oil

2 tsp vanilla

1 cup boiling water

Preheat oven to 350 degrees farenheit.  Fill muffin pans with 24 cupcake liners.  Sift dry ingredients into a mixing bowl.  (I recommend a batter bowl to easily pour the batter into the cupcake liners).  Add eggs, milk, oil and vanilla.  Beat with a mixer for about two minutes, occasionally scraping the sides of the bowl with a rubber spatula.  Add the boiling water, and beat, just until blended.  (Don't be alarmed - the batter appears watery).  Evenly ladle (or pour) the batter into the liners.  Bake for 20-25 minutes, until the center of the cupcakes spring back when lightly touched.  Cool and frost.

Vanilla Buttercream Frosting

Perfectly sweet, but not overly so, and light and creamy just like you'd want on a cupcake.

1/3 cup butter, just slightly cooler than room temperature

3 1/2 cups powdered sugar
2-4 tablespoons milk, depending on desired consistency

1 1/2 tsp vanilla
food coloring, if desired

Beat butter in a medium-sized mixing bowl until creamy.  Gradually beat in 3 cups of the powdered sugar.  Beat in milk and vanilla.  Blend in remaining 1/2 cup powdered sugar.  If desired, tint with food coloring.  (For the perfect pastel colored frosting, only 1 drop of food coloring is necessary).