Oreo Cream Frosting

I may have spoken too quickly when I claimed that Chocolate Ganache Frosting is the best.  It's actually tied with Oreo Cream Frosting.  Again, it can be used as a frosting or between layers inside a cake.  

I am a fan of cake mixes.  I have yet to find a homemade one that's better.  The trick to cake mixes is to follow directions, but add a small box or 1/2 cup of dry pudding mix--no extra liquids, just follow directions on the box.  The cakes are more dense, more moist and a better consistency.

 

Oreo Cream Frosting

3 cups heavy cream

3/4 cup granulated sugar

3 tsp vanilla

3 Tbsp meringue powder (optional)

1 cup oreo crumbs

In a large bowl, whip cream until it starts to thicken.  While its mixing add in the remaining ingredients and keep whipping for a few minutes until frosting is stiff.  You'll know it's ready when you can scoop up some frosting with the beater and the frosting holds it's shape.  Pipe onto cupcakes and refrigerate or devour.  This was enough to frost 36 cupcakes.

The meringue powder helps the whipped cream to hold it's shape.  Totally optional, but definitely helpful!

Black Tie Mousse Cake

I love decadent, rich desserts.  One of my favorites is the Black Tie Mousse Cake from Olive Garden.  I googled it one day to see if I could find a copycat recipe . . . and I did!  Not gonna lie, this recipe is a bit labor intensive--nothing difficult, it just takes some time.   In the end it's worth it--so beautiful and so yum.  It's made in a 9" springform pan and I cut this into 14 slices and it was just the right size serving.  Olive Garden version has mini chocolate chips all around the outside, but I don't care for the waxy, hard bits with the smooth cake.

Here's a view of the whole cake right after I made it 

Black Tie Mousse Cake

 Bottom Layer:

1 devils food cake mix

1 small box chocolate pudding mix

2nd Layer:

4 oz. semi-sweet chocolate chips

4 oz. cream cheese, softened

1 tsp knox unflavored gelatin

1 Tbsp cold water

2 Tbsp boiling water

3/4 cup heavy cream

1/2 tsp granulated sugar

Third Layer:

3 egg yolks

1/4 cup granulated sugar

3 Tbsp flour

1 tsp knox unflavored gelatin

1 3/4 cups heavy cream

1 tsp vanilla extract

Fourth Layer:

1 cup heavy cream

1 Tbsp butter

12 oz. semi-sweet chocolate chips

1/2 cup white chocolate chips

Bottom Layer: Mix cake mix according to directions and stir in dry pudding mix until well blended.  Bake in greased springform pan as directed on box.  Let cool.  Remove springform band and cut top of cake off to make the cake an even layer.  Replace springform band around cake and refrigerate.

2nd Layer: In a small saucepan, combine chocolate chips and cream cheese and heat until melted and combined.  Set aside and let cool.  Combine gelatin with cold water and mix well.  Then add boiling water to gelatin mix and stir until mixed well and clear.  In a bowl with mixer, beat cream and sugar together until it starts to thicken.  Add gelatin and mix until stiff peaks form.  Add 1/4 cream mixture to the chocolate mixture and mix until completely combined.  Then fold in the rest of the cream to the chocolate mixture.  Spread over the cake layer in the springform pan.  Refrigerate.

Third Layer: In a small saucepan heat cream and vanilla until it comes to a boil, then remove from heat. In a bowl with mixer, beat egg yolks until pale.  Add sugar, flour, gelatin and beat until mixed well.  Add a small amount of the hot cream to the egg mixture and stir together.  Then slowly pour the rest of the cream into the egg mixture until all blended.  Pour mixture through a fine strainer back into saucepan and heat until custard begins to thicken.  Immediately remove from heat, cool slightly, then pour on top of chocolate mousse in the springform pan.  Place in FREEZER while making the fourth layer.

Fourth Layer: Place chocolate chips in a medium size bowl.  In a small saucepan, bring butter and cream to a boil, then pour over chocolate chips.  Let sit for 5 minutes, then stir together until smooth.  Let it cool until it starts to thicken.  Remove cake from freezer and pour half the chocolate mixture on top of the cake.  Cover the chocolate icing with plastic wrap to keep it from hardening.

Microwave the white chocolate chips in 30 second increments until melted.  Place in a ziploc bag with a small tip cut off.  Squeeze on top of the chocolate frosted layer in long stripe lines top to bottom.  Then take a butter knife and run the it the opposite direction of the white lines, cutting right to left the first cut, left to right the second cut, right to left, etc.

Place cake in fridge for at least one hour until set up.  Carefully remove the springform band and spread the rest of the icing around the edges of the cake.  Refrigerate, then serve cold.

Heath Toffee Cake

I always make this cake when I get together with Brad's sisters.  It brings out the happy in all of us.  The sweetened condensed milk carmelizes as it oozes down into the warm cake.  I use fat free s/c milk (I've used the reg before and it makes no difference in taste) and as always, I use light whipped topping.  

Heath Toffee Cake

1 devils food chocolate cake mix

1 can sweetened condensed milk

1 (8-oz) whipped topping

2 Heath or Skor candybars, crushed

Make cake according to directions on box.  Once the cake comes out of the oven, immediately poke holes all over it by sticking a knife all the way down and twisting a little.  Drizzle the sweetened condensed milk onto the hot cake and it will slowly filter down into the holes and a bit over the edges of the cake.

Let cake cool, spread whipped topping over it, then sprinkle crushed candybars over top.  Refrigerate.

Dutch Oven Peach Cobbler

I'm not a huge dutch oven user.  But for this recipe, we'll break it out.  We had a crowd over for FHE and this dessert on Monday--it was a hit.  This recipe comes from Brad's brother, Randy, who we would always beg to make this at every family get together.

Dutch Oven Peach Cobbler

2 large cans peaches

1 small/regular size can peaches

2 yellow cake mixes

12-14 inch dutch oven

28 charcoal briquets

Light briquets so they are hot and ready to use.  Meanwhile, stir the cans of peaches (with their juice) together with the dry cake mixes until well combined.

Line dutch oven with heavy duty foil (not required, but so much better for clean up).  Pour cake/peach mixture into dutch oven.  Cover with lid.

Place dutch oven over 10 hot coals that are on a heat safe surface--we just do on the dirt in our backyard.  Place the remaining 18 coals on the top of the lid.

Cook for 45 minutes - 1 hour.  Serve with vanilla ice cream.  

Allergy Friendly Chocolate Cake!

I have a child with serious food allergies. Serious as in: there are foods that if she has the tiniest bit, she could die. Others she could tolerate small amounts if ingested, but still have serious reactions, and one that just gives her bellyaches for hours. Do I panic about it? Nope. But she's only 2 and still in my constant care. I am quite careful who I let babysit her and I mostly try to feed her before I leave.

Alyssa also has some cousins and friends with food allergies, so luckily I was already familiar with how to handle food allergies before she came along. This recipe comes from Brad's sister, Heidi. She was the food allergy pioneer in Brad's family. I'm thrilled to report her boy has mostly outgrown his allergies, so it gives us hope.

Back to the cake--it's really very delicious--so delicious I make it most of the time instead of regular chocolate cake. It makes 2 dozen cupcakes, or one 9x13. For Natalie's birthday, I did 12 cupcakes and a 1/4 sheet pan cake from one batch.
So if you know a kid with food allergies, and I'm guessing you do, share this recipe. And if you don't have food allergies, share this recipe because it's just that good! It's egg-free, milk-free, soy-free, and nut free.

Allergy Friendly Chocolate Cake
3 cups sifted flour
2 cups sugar
2 tsp baking soda
1 tsp salt
6 Tbsp cocoa
3/4 cup canola or vegetable oil
2 cups water
2 Tbsp vinegar
2 tsp vanilla

Mix dry ingredients together. In a separate bowl, combine wet ingredients. Beat together until cake mix consistency. Bake in a greased and floured pan at 375 for 25-30 minutes.
I love to make layered cakes. The easiest way to get them out of the pan is to use parchment paper. Cut a piece of parchment (I usually trace the bottom of the pan onto the paper) and place it in the bottom of your pan. Give a light spray of cooking oil, then pour in batter. When you turn over the cake to remove from the pan, it's easy as can be. Then just peel off the parchment.