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Come Party With Me: My Birthday Party - Dessert

partysugar — Wed, 02 Sep 2009 10:30:38 -0700

I'm pretty traditional when it comes to birthdays and I can't remember celebrating one without a special cake. It may come as a shock, but every year, I make my own birthday cake. Researching cake recipes and going through the process of baking one has become a ritual that I look forward to and enjoy - as much as the senselessly extravagant birthday party. For 28, I've decided on a chocolate truffle cake with ganache topping and rum syrup. Instead of serving regular vanilla ice cream, I'm upping the ante and pairing the cake with a tropical sorbet terrine. It has three (coconut, raspberry, and mango) layers of sorbet that I think will perfectly complement the richness of the cake. To look at these scrumptious dessert recipes, read more.

Tropical Sorbet Terrine
From Everyday Food

Ingredients

1 cup sweetened shredded coconut
1 pint coconut sorbet, softened
1 pint raspberry sorbet, softened
1 pint mango sorbet, softened

Directions

Preheat oven to 350. Line a 6-cup (8 1/2 by 4 1/2 inches) loaf pan with a long strip of plastic wrap, leaving a 2-inch overhang on long sides; set aside.
Spread coconut on a rimmed baking sheet. Toast in oven, tossing occasionally, until golden, 8 to 10 minutes; let cool completely.
Sprinkle 1/2 cup toasted coconut in prepared pan. Dollop coconut sorbet on top, and spread evenly; sprinkle with cup toasted coconut. Repeat with raspberry sorbet and remaining cup toasted coconut, then mango sorbet. Fold plastic overhang over sorbet, and freeze until firm, at least 6 hours and up to 2 weeks.
To serve, unfold plastic, and invert pan onto a plate; remove plastic. Slice terrine crosswise with a serrated knife.

Serves 12.

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Chocolate Truffle Cake
From Saveur

Ingredients

For the cake: 
11 tbsp. unsalted butter, softened 
1 1⁄2 cups flour 6 oz. semisweet chocolate, preferably 54%,  chopped 
1⁄2 cup confectioners' sugar
 7 eggs, separated 
1⁄2 tsp. salt 
1 cup sugar 
1⁄2 cup dark rum
For the ganache
 24 oz. semisweet chocolate, preferably 54%,  roughly chopped
 3 cups heavy cream 
Chocolate shavings 
Cocoa powder, for dusting

Directions

Make the cake: Heat oven to 325°. Line bottom of a 9" springform pan with parchment paper. Grease pan with 1 tbsp. butter. Add 1⁄4 cup flour; shake to evenly coat inside. Invert and tap out excess flour; set pan aside.
Set a medium bowl over a 1-qt.saucepan of simmering water. Add chocolate; melt. Set aside to let cool.
In a large bowl, beat the melted chocolate, butter, and confectioners' sugar with a handheld mixer on medium speed until pale and fluffy, about 2 minutes. Add egg yolks one at a time, beating well after each addition. Sift in the flour and salt and mix until just combined; set batter aside.
In a bowl, beat egg whites on high speed until frothy. Sprinkle in 1⁄4 cup sugar and beat to form stiff, glossy peaks. Using a rubber spatula, fold egg whites into the cake batter. Pour batter into prepared pan and smooth the top with the rubber spatula. Bake until toothpick inserted in cake comes out clean, about 1 hour. Transfer to a rack; let cool. Invert and unmold cake. Cut cake horizontally into 3 even layers; set cake layers aside.
Dissolve remaining sugar and 1⁄4 cup water in a 1-qt. saucepan over medium-high heat. Cook, whisking occasionally, until syrup has slightly thickened, about 5 minutes. Remove from heat and stir in rum; let cool.
Make the ganache: Place chocolate in bowl of a standing mixer. Bring cream to a boil in a 2-qt. saucepan; pour over chocolate; let sit for 5 minutes. Using a rubber spatula, combine chocolate and cream. Let cool, stirring occasionally, until ganache reaches room temperature. Chill until ganache has the consistency of peanut butter, 2 hours. Transfer bowl to standing mixer fitted with a whisk. Whip on medium speed, 15–20 seconds.
Place bottom cake layer on a cardboard cake circle. Using a pastry brush, brush cake with one-third of rum syrup. Using a butter knife, spread 1 cup ganache evenly across cake top. Top with second cake layer and one-third of rum syrup; repeat process with remaining cake, rum syrup, and ganache. Spread remaining ganache over cake. Press chocolate shavings onto sides. Shake cocoa powder over cake with a mesh sieve.

Serves 16.

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Hostess-Inspired German Chocolate Cupcakes

YumSugar — Mon, 09 Mar 2009 16:15:40 -0700

For my uncle's birthday, I always bake him a German chocolate cake. However, this year I was bored with the regular old recipe and decided to try something new. Inspired by the classic Hostess Cupcakes, I created a rich German chocolate variation. First, I baked a moist chocolate cupcake. Next, I filled it with a coconut-pecan mixture. Finally, I topped it with a luscious layer of chocolate ganache.

Although the cake, ganache, and filling are simple to make, assembling the cupcake is more difficult. I tried using a pastry bag to stuff the center of the cupcakes, but quickly realized the pecans were too large and clogged the tip. Determined to fill the cakes, I used my finger to create a small cavity on the bottom of each cupcake and gently placed the filling inside. Any minor cracks were covered with thick a layer of ganache, so luckily, none of my guests noticed! To make your own scrumptious Hostess-inspired German chocolate cupcakes, read more.

German Chocolate Cupcakes
Adapted from Food & Wine

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

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.
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.
In another bowl, whisk together the eggs, coffee, buttermilk, and vanilla.
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.
Let the cakes cool in the pan on a rack.
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.
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.
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.
Remove from the heat and stir in the coconut, pecans, and vanilla. Transfer to a bowl and let cool completely.
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.
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.
Top each cupcake with a dollop of nut filling. Enjoy.

Makes 12 cupcakes.

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Come Party With Me: My Birthday - Dessert

partysugar — Wed, 27 Aug 2008 15:00:40 -0700

Although cheesecakes squares or macaroons are delightful options, my birthday party won't be complete without a birthday cake. Chocolate cake is my favorite and this interesting twist on the classic German chocolate cake is unexpected and scrumptious.

Since my party is at a bar, 15 Romolo, I'll show up early enough for the bartenders to securely store the cake in a refrigerator. Let the bartenders know when you want to sing "Happy Birthday" and don't forget candles. For the inside-out German chocolate cake recipe, read more.

Inside-Out German Chocolate Cake
From Martha Stewart

Ingredients

10 tablespoons (1 1/4 sticks) unsalted butter, plus more for pans
7 ounces bittersweet chocolate
1 1/4 cups all-purpose flour
1/4 teaspoon table salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
coconut-pecan filling, recipe below
chocolate ganache, recipe below

Directions

Preheat oven to 350°F. Butter two 9-inch springform pans. Line the bottoms with parchment paper, and butter the paper; set aside.
Place chocolate and butter in a heatproof bowl, and set over a pan of barely simmering water. Stir occasionally until melted; set aside.
Sift together flour and salt; set aside.
Place sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes.
Add vanilla and chocolate mixture, and stir to combine. Add dry ingredients, and stir to combine.
Divide batter between the two pans using an offset spatula to distribute batter evenly, and smooth the layers. Bake until the center is set, about 20 minutes. Transfer pans to a wire rack to cool completely before unmolding.
Place one layer on a 9-inch cardboard cake round. Spread filling over the layer, and invert the second layer onto the top, leaving the smooth side up. Press down gently on top layer to evenly distribute filling to edges. Using a metal spatula, smooth filling flush with sides of cake. Refrigerate until ready to glaze.
Carefully transfer torte off cardboard round onto a wire rack set over a baking pan. Pour enough ganache glaze over cake to fully coat, shaking pan gently to help spread ganache if necessary. Let sit for 15 to 20 minutes. The ganache in the pan may be melted and strained through a fine sieve and added back to glaze. Pour remaining glaze over torte, allowing excess to drip off sides. If top is not smooth, gently shake pan or run an offset spatula quickly over surface. Allow to set at least 30 minutes before serving. Carefully slide the cake off of the wire rack and onto serving platter.

Makes 1 cake.

Coconut-Pecan Filling

1 fourteen-ounce sweetened condensed milk
10 tablespoons (1 1/4 stick) unsalted butter
1 teaspoon pure vanilla extract
4 large egg yolks
2 cups shredded sweetened coconut
1 1/2 cups finely chopped pecans

Place milk, butter, and vanilla in a medium saucepan, and cook over medium-low heat, stirring occasionally, until melted and combined.
Whisk egg yolks in a medium bowl, and, whisking constantly, add some of the hot milk mixture to the egg yolks until combined. Whisk the mixture back into the saucepan, and cook, stirring constantly with a wooden spoon, until the mixture thickens slightly, about 5 minutes.
Remove from heat, and stir in coconut and pecans. Cool completely, and refrigerate in an airtight container until ready to use, up to 2 days.

Makes about 2 cups.

Chocolate Ganache

1 pound bittersweet or semisweet chocolate
2 1/2 cups heavy cream

Chop chocolate finely using a serrated knife; place in a large heat-proof bowl.
Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes.
Use a rubber spatula to gently stir chocolate and cream until well combined and smooth. Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes, but up to an hour depending on the temperature of the room.

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Come Party With Me: Boy's Birthday - Dessert

partysugar — Wed, 23 Jul 2008 15:00:50 -0700

Although there a tons of different equally delicious desserts out there, for a child's birthday, let them eat cake. Ask the birthday honoree what type of cake they would like to celebrate their big day.

Kenny is a huge fan of Butterfinger candy bars, so this milk chocolate-peanut butter layer cake is perfect for him. It has a crunchy middle layer filled with almonds, peanuts, and rice krispies.

This scrumptiously rich cake is sure to impress any age, so get the recipe and read more.

Crunchy Milk Chocolate–Peanut Butter Layer Cake
From Food and Wine magazine

Ingredients

Cake:
2 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
3/4 cup plus 2 tablespoons boiling water
Filling:
1/3 cup sliced almonds
1/2 cup confectioners’ sugar
2 large egg whites
1 tablespoon granulated sugar
1/2 cup salted roasted peanuts, coarsely chopped
1 cup creamy peanut butter
2 tablespoons unsalted butter, softened
3 ounces milk chocolate, chopped
1 cup Rice Krispies
Ganache:
1 1/4 pounds milk chocolate, chopped
1 3/4 cups plus 2 tablespoons heavy cream, warmed

Directions

Make the cake: preheat the oven to 350°. Butter and flour a 9-by-13-inch cake pan.
In a large bowl, whisk the sugar, flour, cocoa, baking powder, baking soda, and salt.
In a medium bowl, whisk the eggs, milk, oil, and vanilla. Whisk the wet ingredients into the dry ingredients. Whisk in the boiling water.
Pour the batter (it will be thin) into the prepared pan and bake for about 50 minutes, until a toothpick inserted in the center comes out clean. Let cool.
Invert the cake onto a work surface. Working carefully, slice the cake horizontally. Reduce the oven temperature to 325°.
Make the filling: trace a 9-by-13-inch rectangle onto a sheet of parchment paper and lay it on a large baking sheet.
In a food processor, pulse the almonds with the confectioners’ sugar until they’re finely ground.
In a bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form. Add the granulated sugar and beat until the whites are stiff and glossy, about 2 minutes.
Using a rubber spatula, fold in the almond mixture. Spread the meringue on the parchment to fill the rectangle. Sprinkle the chopped peanuts on top.
Bake for about 20 minutes, until lightly browned and firm. Let cool.
In a medium bowl set in a saucepan of simmering water, heat the peanut butter with the butter and milk chocolate, stirring constantly, until smooth and melted.
Remove from the heat and fold in the Rice Krispies. Spread the mixture all over the meringue rectangle. Transfer to the freezer and let cool completely.
Make the ganache: in a medium bowl set in a saucepan of simmering water, melt the chocolate. Whisk in the cream until smooth. Remove from the heat and refrigerate for 1 hour, whisking occasionally, until thick enough to spread.
Assemble the cake: place the bottom cake layer cut side up on a large board. Spread one-third of the ganache over the cake. Invert the filling onto the cake and peel off the paper.
Spread half of the remaining ganache over the filling, then top with the second cake layer. Refrigerate until firm, at least 1 hour.
Using a serrated knife, trim the edges. Spread the remaining ganache over the top and sides of the cake and refrigerate to set. Cut and serve.

Serves 16.

Make ahead: the cake can be refrigerated for up to 4 days.

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Red Velvet Birthday Cake

partysugar — Mon, 09 Apr 2007 10:58:47 -0700

It was my sister's 22nd birthday a little over a week ago and lucky me, I had a reason to make a cake. I asked her to let me know what kind of cake she wanted and was expecting her typical favorite: chocolate with peanut butter. So, I was super surprised and excited to see that she was challenging me with a cake I had never made before: a red velvet cake! I sort of made my own recipe by combining a few and it was an absolute success! The cake was moist and velvety and there was not one slice leftover. Erica, one of my sister's best friends, even asked, "Where did you buy the cake?" which made my night. I didn't have enough food coloring so it ended up being somewhere between pink, red, and brown. To make this cake for your next birthday party, read more

Red Velvet Cake
Modified from Martha Stewart and Bon Appetit magazine

For cake:
3/4 Cup unsalted butter, room temperature, plus more for pans
2 1/2 Cups cake flour, (not self-rising), sifted, plus more for pans
3 Tablespoons unsweetened cocoa powder
1 1/2 Teaspoons baking powder
2 Cups sugar
3 large eggs
1 Teaspoon pure vanilla extract
1/4 Teaspoon salt
2 1-ounce bottles liquid red food coloring
3 Tablespoons lukewarm water
1 Cup buttermilk
1 Teaspoon baking soda
1 Tablespoon white vinegar
For frosting:
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2 1/2 cups powdered sugar
3 1/2-pint baskets fresh raspberries
3 1/2-pint baskets fresh blueberries

Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper, and butter again. Dust with flour, and tap out the excess; set aside. In a medium bowl, sift together cake flour, cocoa, and baking powder; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium speed until light and fluffy, about 15 minutes.
Add eggs, one at a time, beating well after each addition.
Add vanilla, salt, food coloring, and water; beat, scraping down the sides of the bowl, until well combined.
Add reserved dry ingredients in additions, alternating with the buttermilk; beat on low speed until well combined.
In a small bowl, stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to over beat.
Divide batter between prepared pans, and bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
Make frosting: Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.
Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and 1/2 basket blueberries atop frosting, pressing lightly to adhere.
Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

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Come Party With Me: My Birthday Party - Menu (The Cake)

partysugar — Wed, 05 Sep 2007 10:03:31 -0700

As crazy as it may seem, I always make my own birthday cake. I know most people like it when someone else makes them a super special birthday cake, but I love making cakes so it's a pleasure to make my own. For the cocktail party I'm hosting, I want a classic cake with beautiful presentation. Right now, I've settled on this recipe for a golden cake with sour cream chocolate frosting, but you never know, I may decide I want to make a different one by the time the actual party comes around! To see how this gorgeous cake is made, read more

Golden Cake With Chocolate Frosting
From Gourmet magazine

3 1/2 cups cake flour (not self-rising)
1 tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
4 large eggs at room temperature
2 teaspoons vanilla
2 cups sour cream
Chocolate sour cream frosting
1 1/4 lb fine-quality milk chocolate, finely chopped
10 oz fine-quality semisweet chocolate, finely chopped
3 cups sour cream
2 teaspoons vanilla

Preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
Sift together flour, baking powder, baking soda, and salt.
Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Add half of flour mixture and mix at low speed until just blended. Add sour cream, mixing until just combined, then add remaining flour mixture, mixing at low speed until batter is smooth.
Divide batter between pans, smoothing tops. Bake in middle of oven until cake is springy to the touch and a tester comes out clean, 30 to 40 minutes. Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.
Meanwhile, make the frosting: melt chocolates in a double boiler or a large metal bowl set over a saucepan of simmering water, stirring occasionally. Remove bowl from heat, then whisk in sour cream and vanilla. Cool to room temperature, stirring occasionally (frosting will become thick enough to spread). You must work quickly and spread the frosting before it becomes too thick. (If icing does become stiff, reheat over simmering water, then cool and try again.)
Trim tops of cooled cake layers with a long serrated knife if necessary to make flat and level. Halve each layer horizontally with serrated knife to make a total of 4 layers.
Put 1 cake layer on a cake plate and spread with 3/4 cup frosting. Layer remaining cake layers using 3/4 cup frosting between each layer. Frost top and sides of cake with remaining frosting.

Serves 12.

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Come Party With Me: Little Girl's Birthday - Dessert

partysugar — Wed, 23 Jan 2008 09:13:31 -0800

Even FitSugar admits that a birthday party is a wonderful occasion to splurge on a decadent dessert. Or in the case of her little girls' birthday party, two decadent desserts. Since it's a joint event that celebrates both her daughters birthdays, she is letting them each choose a dessert.

One has asked for a delicious cherry chocolate layered cake, and the other requests chocolate chip cupcakes. A spectacular mom, Fit will be using the following recipes to whip up these treats. Look at them when you read more.

Chocolate Cherry Trifle
From Nigella Lawson

2 (approximately 12 ounces each) chocolate pound cakes
1/2 cup black cherry jam
1/2 cup cherry brandy
2 cups drained bottled sour cherries (recommended: Morello)
Custard:
4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
1 1/3 cups plus 1 tablespoon milk
1 1/3 cups plus 1 tablespoon heavy cream
8 egg yolks
1/2 cup plus 1 tablespoon sugar
1/3 cup cocoa
Topping:
3 cups heavy cream
1-ounce bittersweet chocolate
Special Equipment: Large wide trifle bowl [or any large bowl - preferably clear so that you can see the layers]

Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with cling wrap and leave to soften while you make the custard.
Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Once the chocolate is melted, set aside while you get on with the custard.
In a saucepan warm the milk and cream.
Whisk the egg yolks, sugar, and cocoa in a large bowl.
Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture.
Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan.
Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. (Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
whisk like mad, which will avert possible crisis.) The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator.
Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in cling wrap overnight.
When you are ready to decorate, softly whip the cream for the topping [if you don't have an electric mixer, this could take a while] and spread it gently over the layer of custard. Grate the chocolate over the top.

Serves 16.

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Chocolate Chip Cupcakes
From Betty Crocker

2 packages (3 oz each) cream cheese, softened
1/3 cup sugar
1 egg
1 1/2 cups miniature or regular semisweet chocolate chips
1 box devil's food cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
1 container vanilla frosting

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
In medium bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth. Stir in 1 cup of the chocolate chips; set aside.
In large bowl, beat cake mix, water, oil and 3 eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter among muffin cups (1/4 cup in each). Top each with 1 heaping teaspoon cream cheese mixture.
Bake 17 to 22 minutes or until tops spring back when touched lightly. Cool 10 minutes in pan. Remove from pan; cool completely, about 30 minutes.
Frost with frosting. Sprinkle with remaining 1/2 cup chocolate chips. Store loosely covered in refrigerator.

Makes 24 cupcakes.

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Happy Birthday, North: Two Sweet Cakes For My Sweet Boy!

PetSugar — Fri, 20 Jun 2008 10:15:36 -0700

When cruising around looking for a perfect birthday pawty-cake recipe for my pup, I found a site that sells fondant for dogs! That's means if I wasn't super last minute, I could have ordered him either special treats with his adoro face on them, or just sent in a photo and special ordered their pet-friendly fondant (made of whole-wheat flour, peanut butter, milk, soy flour, baking soda, brown sugar, and milk) already set up to top 12 pupcakes! For his next fiesta with fellow furry friends, I'll bake up either the Peanut Butter Carrot Cake or the Ginger Banana Version . . . 'cause he's got a sweet tooth. Check out both recipes below when you read more.

Peanut Butter Carrot Party Cake
Pup Cakes -n- Cookies

North loooooves peanut butter so how could I resist a recipe with that main ingredient?!

Ingredients

1 cup flour
1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 tsp. vanilla
1/3 cup honey
1 egg

Directions
Mix flour and baking soda. Add remaining ingredients. Pour into greased 8" round cake pan or greased 12 cupcake pan (no liners!) and bake at 350° for 30 minutes. Let cool. Puree cottage cheese in blender for icing. Decorate with more peanut butter and carrots.

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Ginger Banana Party Cake
Pup Cakes -n- Cookies

Not too sweet for pets but with extra scent and flavor . . . and optional sprinkled nuts for fun!

Ingredients

2/3 cup mashed bananas
1/2 cup softened butter
3 large eggs
3/4 cup water
2 cups Unbleached Flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tsp ginger
2 teaspoons cinnamon
1/2 cup chopped pecans

Directions
Beat together mashed banana and butter until creamy. Add eggs and water. Beat well. Stir in dry ingredients. Beat until smooth, Add nuts. Spoon batter evenly into oiled and floured bundt pan or greased 12 cupcake pan (no liners!). Bake at 350° for about 35 minutes. Cool on wire rack 5 minutes, remove from pan, replace on rack and cool.

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Source

Come Party With Me: 30th Birthday - Dessert

partysugar — Wed, 07 May 2008 10:00:39 -0700

Every year for her birthday, DearSugar's best friend makes her the same carrot cake. Thirty will be no different, Dear is already looking forward to this moist, delicious cake! Her best friend makes it with raisins and a thick layer of cream cheese frosting.

To take a look at the recipe she will be using, read more.

Carrot Cake
From Fine Cooking magazine

Ingredients

For the cake:
Softened butter and flour for the pan
1 lb. carrots, peeled and cut into 1-inch pieces
10 oz. (2-1/4 cups) all-purpose flour
2 tsp. baking soda
1 tsp. table salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground mace
1/4 tsp. ground cloves
3 oz. (3/4 cup) walnuts or pecans, coarsely chopped
1/2 cup raisins
4 large eggs, at room temperature
1-1/2 cups granulated sugar
1/2 cup packed dark-brown sugar
1 cup vegetable oil
1/4 cup walnut oil (preferably toasted walnut oil)
For the frosting:
8 oz. (1 cup) unsalted butter, cut into 1/2-inch pieces and completely softened at room temperature
1 lb. cream cheese, cut into pieces and completely softened at room temperature
4-1/4 oz. (1 cup) confectioners’ sugar, sifted
1 Tbsp. pure vanilla extract
1 oz. (1/2 cup) chopped walnuts or pecans for garnish (optional)

Directions

Position a rack in the bottom third of the oven and heat the oven to 350°F. Butter and flour a 9-x-13-inch heavy-duty metal cake pan.
In a food processor (use the steel blade), chop the carrots very finely to about the consistency of couscous. Transfer to a small bowl and rinse the food processor bowl (you’ll need it again).
In a large bowl, combine the flour, baking soda, salt, and spices. Whisk to blend thoroughly. Transfer 1/4 cup of this mixture to a small bowl and add the raisins and the 3 oz. nuts. Toss to combine.
In the food processor (again use the steel blade), mix the eggs and sugars until blended. With the machine running, slowly add the oils in a steady stream until combined. Scrape this mixture into the flour mixture.
Stir with a wooden spoon or rubber spatula to combine. Add the carrots and the raisin-nut mixture; stir to combine.
Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes. Let cool on a rack to room temperature before inverting the pan to remove the cake. Let cool completely before frosting.
Make the frosting: fit a stand mixer with the paddle attachment (a hand mixer works, too).
Beat the butter on medium speed until it’s quite light, fluffy, and resembles whipped cream, about 3 minutes. Add the cream cheese one piece at a time, beating well after each addition. When all the cream cheese is incorporated, reduce the speed to medium low, and gradually add the sugar and vanilla, stopping the mixer each time you add the sugar. Mix just enough to remove any lumps; scrape the bowl as needed. If the frosting seems a bit loose, refrigerate it for a few minutes until it seems spreadable.
Frost the cake: scrape about two-thirds of the frosting onto the center of the cake. With a narrow metal offset spatula, push the frosting from the center out to and just over the cake’s edges. Spread with as few strokes as possible to prevent crumbs from catching in the frosting. Cover the top of the cake first then use the remaining frosting along with what’s creeping over the edges of the cake to cover the sides. Once the cake is covered, drag the front tip of the spatula back and forth from end to end to create a textured surface on the top of the cake. If you like, sprinkle the nuts on top of the cake and press them into the sides.

Serves 12-15.

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Come Paw-ty With Me: Dog Birthday - Menu (Dog Food)

partysugar — Wed, 01 Aug 2007 10:01:31 -0700

At a poochie party, your dog is the guest of honor, so creating a bunch of pet friendly food is a great way to pamper your pup. Special appetizers that are vet approved are excellent options. At Molly's pug Oliver's first birthday party, I'll be serving up a picnic style meal for the people and scooby snacks for the doggies. Olive oil and bacon truffles and a dog friendly pate on toast, will fill the dogs up after a roaring round of fetch. No birthday party is complete without a cake and Oliver's will be made naturally sweet, colorful, and flavorful: a peanut butter carrot cake. Interested in making these dog food recipes? All you have to do is read more

Olive Oil and Bacon Truffles
From Jessica Gorman

1/2 pound bacon
3 1/2 cups whole wheat flour
1 cup cornmeal
1/4 cup beef broth
3/4 cup extra-virgin olive oil

Preheat the oven to 350° and line a baking sheet with foil.
In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, reserving the grease. Let the bacon cool slightly, then crumble.
In a large bowl, combine the flour, cornmeal and crumbled bacon.
In a large measuring cup, stir together 1 1/3 cups warm water and the broth and pour into the dry ingredients. Add the oil and stir together to form a loose dough. Knead on a work surface until smooth.
Divide the dough into balls of the appropriate size for your dog (about 1 inch for large dogs and 1/2 inch for small dogs) and set on the prepared baking sheet. Drizzle with the reserved bacon grease.
Bake until firm to the touch, 35 to 45 minutes. Let cool completely.

Makes about 2 1/2 pounds.

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Pooch Pâté on Toast Points
From Rachel Ray

2 cups chicken broth
1 fresh or dried bay leaf
2 fresh rosemary sprigs
4 fresh thyme sprigs
A few flat-leaf parsley stems
1 pound skinless, boneless chicken thighs, cut into 2-inch pieces
1 carrot, peeled and thinly sliced
6 to 8 slices whole grain bread- toasted, lightly buttered and cut into triangles

In a deep, medium skillet, bring the chicken broth and 1 cup water to a boil.
Reduce the heat to a simmer and add the bay leaf. Using a 10-inch-long piece of kitchen string, tie the rosemary, thyme and parsley stems into a bundle. Tie the end of the string to the skillet handle and drop the herbs into the broth.
Add the chicken and carrot and simmer over medium heat until the chicken is cooked through and the carrots are tender, about 15 minutes. Discard the herb bundle and bay leaf.
Reserve a ladle of broth and, using a slotted spoon, transfer the chicken and carrots to a bowl and let cool for a few minutes.
Transfer the chicken mixture to a food processor along with the reserved broth and pulse to form a pâté-like consistency. Serve on toast points.

Makes about 2 cups.

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Peanut Butter Carrot Cake
From Party Photo Favors

1 cup flour
1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 tsp. vanilla
1/3 cup honey
1 egg
1 medium container of cottage cheese

Mix flour and baking soda. Add remaining ingredients.
Pour into greased 8" round cake pan and bake at 350° for 30 minutes. Let cool.
Puree cottage cheese in blender for icing. Decorate with more peanut butter and carrots.

Makes 1 cake.

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