Fallen Souffle

It’s crazy that I have had this recipe saved on my Bloglines for almost 3 years! I need to challenge myself to actually make these recipes I have been savings. I got this recipe off of Joe’s Blog. I love how he can post a recipes everyday! Wow, I wish I had that dedication. Maybe that’s another challenge…

So anyways, I was tired of making banana bread but was faced with a plethora of near rotten bananas and a need to bake something fabulous so I thought I would whip this up. It comes together very easily, I made this Thursday night after a workout and while cooking dinner. I brought it into work and it received rave reviews! I made this in a 9×13 inch pan instead of a 15×10 pan so it took about 30-35 minutes to bake. Next time I may make it in 2 round 8 inch pans and double the icing. I may also add a bit of cinnamon in the cake next time.

Overall, a fantastic cake that is moist and tender and perfect for an impromptu office treat or a special birthday.

Picture will hopefully be up tonight…

Banana Bars with Browned Butter Pecan Frosting

For the cake

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup sour cream
1 cup mashed ripe bananas (about 3 medium bananas for me)
1 teaspoon vanilla

For the frosting

4 tablespoons unsalted butter
2 cups confectioners’ sugar
3 ounces cream cheese, softened
1 teaspoon vanilla
1/8 teaspoon salt
(I also needed a splash of milk to smooth it out a bit)
1/2 cup chopped pecans, toasted

To make the cake

Preheat oven to 375

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large mixing bowl, beat together butter and sugars until creamy. Add eggs, one at a time, mixing until combined. Add sour cream, mashed banana and vanilla - mix until well combined. Add the dry ingredients and stir just until combined.

Scoop the mixture into a 10″ x 15″ baking pan coated with nonstick spray - spread the top smooth with an off-set spatula. Bake until golden and a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 18 to 25 minutes. Place on a wire rack and cool completely.

To make the frosting

In a small saucepan, melt butter over medium - continue to cook, stirring constantly, until the butter releases a nutty aroma and just starts to turn golden, about 5 to 6 minutes. Remove and let cool completely.

In a small bowl, mix together browned butter, confectioners’ sugar, cream cheese, vanilla and salt until well combined and smooth. Spread frosting over the bars and sprinkle with pecans.

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About a month ago I was asked to make three different cakes within a 4 day time span. For some reason I always find the need to try brand new recipe during this time, I know not the smartest thing. Luckily, every “experiment” has turned out, even if not as originally planned, I make it happen

Two of the cakes were for baby showers and I really wanted to make something light and something that could use the abundance of berries I had acquired from the Farmer’s Market. The picture is from a baby/wedding shower that I organized for work, this was the third cake I made so the decoration was kept casual but I think everyone agreed the taste was not lacking.

This cake is form Cooking Light so it is a rather guilt free cake and it perfect for the summer. It had the texture of angel food cake but had a bit more substance which I really like. It was easy to make, and the hardest part is separating all the eggs and getting them beaten up. And it makes three beautiful cakes that I think lend perfectly to fresh berries. With July 4th just around the corner (I know where did June go!) this would be perfect to take to picnics and get togethers. I used meyer lemons in my cake but I think you can use whatever citrus fruit you fancy.

Citrus Chiffon Cake
Cooking spray
1 tablespoon cake flour
2 cups sifted cake flour (7 1/2 ounces)
1 1/4 cups sugar, divided
2 1/2 teaspoons baking powder
1/2 teaspoon salt
7 tablespoons canola oil
1/3 cup fresh lime, lemon, or orange juice
3 tablespoons water
1 teaspoon finely grated lime, lemon or orange rind
3 egg yolks
8 egg whites
1 teaspoon cream of tartar

1. To prepare cake, coat bottoms of 3 (8-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.

2. Lightly spoon 2 cups cake flour into dry measuring cups, and level with a knife. Combine 2 cups cake flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt in a large bowl, stirring with a whisk until well combined.

3. Combine oil, 1/3 cup juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yolks in a medium bowl, stirring with a whisk. Add oil mixture to flour mixture; beat with a mixer at medium speed until smooth.

4. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.

5. Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 20 minutes or until cake springs back when lightly touched. Cool in pans for 10 minutes on a wire rack; remove from pans. Remove wax paper from cake layers. Cool completely on wire rack.

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My good friend Katie got married Sunday to one of the sweetest men I have ever met. I had the honor of making the cake for their casual, but memorable wedding. The wedding was inn a beautiful historic house in Raleigh. The food was amazing, the weather was beautiful and it was one of the simplest but sentimental ceremonies. I kept the cake very simple, just a cream cheese pound cake and buttercream frosting with farm fresh strawberries. I think it turned out quite nice and everyone seemed to enjoy it!

*Sorry for the small pic, still trying to figure out WordPress

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I know everyone is stressed and running around getting there decorating done and trying to finish their Christmas shopping without going out of their mind…trust me I feel ya! But in the spirit of the season there is a wonderful project that I am involve in that I would like to share with you. The project is called Goodfellows and it is run by the Raleigh Jaycees. This is an immense project run entirely by volunteers and with donations from businesses and the community. Almost $50,000 is needed to make this project a success! We take about 100 underprivileged kids on a day trip they will never forget. First we pick them and take take then to a traditional Christmas dinner with every type of holiday food you could think of including an endless dessert buffet! Next Santa and Mrs. Claus come and give gifts of toys and other fun stuff to each child. There are also craft projects and color for them to take part in. After they have opened their toys and stuffed their bellies it is off the Hudson Belk where they get $125 to spend on clothes, shoes and coats. Each child has their own chaperone to help them find just the right fit. They are then taken home where they will no doubt dream of the wonderful Christmas treat.

This is sometimes the only Christmas the child may see and we make sure the day is one they will always remember.

Ok, thanks for the touching story Jen but why are you writing about this. Because this is a project that can’t be done without donations and the generosity of people that can afford to have a proper Christmas. So instead of just asking for a donation I am offer my cakes as an incentive. I will make you one of my world famous 5 Flavor or Lemon Poppyseed pound cakes in exchange for a $25 donation to Goodfellows. Yep, for $25 you can receive a homemade scrumptious bundt size pound cake that you can share with your family or devour in a closet by yourself and know that you helped a child experience a true Christmas. But Jen, I don’t live in the Raleigh/Durham/Chapel Hill area but I want a cake. No problemo, I will gladly ship a pound cake all I ask is that you include an additional $5 for the shipping. (These cakes ship really well!)

Not only are these cakes great for your Christmas or holiday party but they make great gifts! Yes, send a cake to that hard to buy for uncle or co-worker. If it is a gift, I will include a note explaining what Goodfellows is and that a donation has been made on their behalf. What grandmother or teacher wouldn’t love that! I can also add ribbon to each cake to make it extra special as well.

So I hope you will consider helping in this wonderful cause. You can send a check or pay through my PayPal account and I will be sure to keep everyone up to date on the progress of the Buy a Cake…Give a Child a Christmas Campaign!

E-mail me at fallensouffle(a)gmail(dot)com for details or to place an order. We will be collecting money until after the first of the year so think ahead to your New Year’s parties as well!

Thanks and Happy Holidays!

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I am such a bad blogger…I have all of these pictures and recipes ready to go but just haven’t written about them. I have been meaning to try and make a pumpkin roll for quite some time especially after a girl I worked with brought in one her Grandmother made and swore it was the best family secret recipe. So ofcourse I took this as a challenge and tried to find recipe like it. Well it has been many years since I had that pumpkin roll so I am not sure how close they are in taste, but regardless, this is so easy to put together and tastes so good, you must try it! Another great thing about this is the fact that you can freeze them! So make a couple this weekend and freeze them for Thanksgiving…one less thing you have to worry about!

I made this for a Halloween party and decided to dress it up in a ghost costume…both were a hit

Pumpkin Roll
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners’ sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners’ sugar

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10×15 inch jelly roll pan or cookie sheet lined with wax paper.

2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.

3. Bake at 375 degrees F (190 degrees C) for 15 minutes.

4. Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.

5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.

6. When the cake has cooled 20 minutes, unroll it spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

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This is probably a Wilton developed day but nonetheless here is a wedding cake and birthday cake I made this weekend, incidently both were from people in my office, Congrats Jen and Happy Birthday Will!

Note- For some reason my pictures don’t want to work…I am trying to fix this now!

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What is your favorite kind of cake and frosting? I need as many responses as I can. I am tired of the same old almond white cake and chocolate cake, if those are you favorites still let me know but I am looking for new flavors. Even the lurkers can respond…make your voice heard!

Thanks!

BTW- I forgot to mention Fallen Souffle turned a year old on September 25th (atleast I think it was that day) Here is a trip down memory lane. Wow I can’t believe how it has grown!

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Tomorrow my office is having shower for three women in our office, two are expecting and one is to be married in a few weeks so we are throwing a joint shower for all of them. (All of the events should take place within a month of each other- the soon to be mothers are due just one day apart!)

So I was appointed to do the cake and ofcourse I took the opportunity to experiment a bit, which is going to bite me in the butt one of these days. This time I made a simple almond white cake but decided to make a traditional French buttercream as opposed to the Wilton buttercream I have been using. The two buttercreams are totally different in texture and flavor and have quite different methods. The French buttercream is so silky and smooth and has a definite butter flavor. The Wilton buttercream is also smooth but much thicker in texture. To really see the different whip up two batches and see (and taste!) the difference.

The French buttercream does not “crust” like the Wilton one so I was worried about using it under fondant. It is usually recommended that the icing be totally smooth as the fondant will show imperfections in the undercoat. I was so scared to put the fondant on, I toiled with the thought for atleast 20 minutes then decided to just go for it! I think the results are just fine. I was still able to achieve a smooth look to the fondant without compromising the buttercream underneath!

I also used the French buttercream as the filling for the cake, I just mixed about 3/4 of a cup with about 1/4 cup strawberry jam (mine was the freezer type non-cooked jam). It tasted wonderful!

I got this recipe from a friend who I used to work with at the bakery. Not only is she a talented baker and cook but an amazing knitter and seamstress!

Dana’s French Buttercream

12 oz sugar
4 egg yolks
8 oz butter, softened
1/2 tsp vanilla

1. Wet sugar in a heavy saucepan, taking care not to get any sugar on the sides of the pan. Put sugar over a med-high heat and bring to 240 degrees (115C).

2. Meanwhile beat egg yolks on med speed until very light and fluffy.

3. When the sugar reaches 240, pour it slowly into the egg mixture while the mixer is at a low speed. Take care to pour the sugar between the wall of the bowl and the whisk.

4. Mix at high speed until the mixture is room temperature.

5. Add butter one small piece at a time until all is mixed.

6. Add vanilla

* you may substitue 2-4 TBL of shortening for butter to make the icing more stable in warm weather.*

This icing will last 3-4 days at room temperature or 2 weeks in the fridge.

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I had another none of my lingering cravings on Thursday afternoon, this one for chocolate cake. It probably had something to do with the fact that I was browsing my new addictive site, Cake Central. So after notifying Evan that I felt like making a cake, he informed me that he felt like eating cake. As so it started.

Wouldn’t you know after making a cake from scratch then whipping a sinfully creamy icing I had no desire to eat any of it. I gave Evan a large chunk after his softball game and I just had a bite. Though between him and the reaction from my co-workers I think these recipes are a winner. I do think this cake is better after sitting for a few days. The intense sweetness mellows a bit and it is really enjoyable while still staying super moist.

Dark Chocolate Cake
2 cups granulated sugar
1 3/4 cups flour
3/4 cups cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

1. Heat oven to 350 degrees F
2. Grease and flour two 9in pans or one 13×9in pan
3. In a large mixing bowl, stir together dry ingredients
4. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes
5. Stir in boiling water (batter will be thin). Pour into pans
6. Bake until toothpick inserted in center comes out clean about 35 minutes
7. Cool 10 minutes; remove from pans to wire racks

Chocolate Decorator’s Buttercream
1 cup unsalted butter, softened (you could also use a mix if butter and shortening if you need it to hold up better)
2 squares unsweetened chocolate
2 T. light corn syrup
1 lb. Domino powdered sugar
2-4 T. lowfat milk

1.Place butter in mixer with paddle attachment. Beat for about 2 minutes until very creamy.
2. Melt chocolate in microwave or over double boiler. Stir in corn syrup.
3.Add chocolate mixture to mixer bowl, and process for about a minute, on low speed, until butter and chocolate are mixed well. Speed up mixer to 4 and add powdered sugar slowly. When fully incorporated, stop mixer and scrape bowl. Whip frosting again, and add milk until of desired consistency. You may or may not need to use all of the milk, depending on humidity.

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So I thought I would post my final Wilton cake. I wasn’t as pleased with the final outcome as my previous cakes. For one thing, I used twice as much butter as was called for in the cake recipe, but Evan didn’t seem to mind that. In addition, it was about 110 degrees outside that day so the fondant was not cooperating. I now have so much more respect for cake decorators that churn out 15 cakes each weekend during the height of the summer wedding season. I am quite happy with the flowers on top though. They took about 2 hours in total to make about 8 but I think they are worth the work.

So in all, I am quite happy with my progress in the 3 month cake class. I am kinda glad it is over just because I am sick of making icing each week, but I do miss the people I met during the class. Though I have a feeling we will meet again

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