Bakery-Style Icing

I have a toddler flashcard app on my awesome Windows Phone 7, and my little man is just slightly obsessed with it. He flips through those flashcards as fast as his little fingers can move, in search of one flashcard in particular: Cupcake.

This particular picture of a cupcake is heaped with swirly frosting and has a smattering of sprinkles, and Jack thinks this is the most beautiful cupcake ever.

And then he obsesses about cupcakes, and is shocked to find that we don't regularly keep them in stock around here. We're clearly awful parents.

While shopping recently, the J-man found some Valentine's cupcake liners AND some sprinkles, so I promised him we'd make really pretty cupcakes. Prettier even than the picture on that flashcard.

And we did.

Bakery-Style Icing
Makes enough icing for about 18 cupcakes

1 cup shortening (I used butter-flavored)
1 1/2 teaspoons vanilla extract (I used clear so I didn't tint my icing)
1/2 teaspoon almond extract
4 1/2 cups powdered sugar
4-5 tablespoons milk or half and half

1. In a large mixing bowl, combine shortening, vanilla extract, and almond extract. Beat with a mixer on medium speed until fluffy, about 30 seconds.

2. Stir in half the powdered sugar and 2 tablespoons milk or half and half. Beat with a mixer until well combined and fluffy. Stir in remaining powdered sugar and 2-3 tablespoons milk or half and half, until icing has desired consistency.

3. Use as desired. I used a large star tip to pipe the icing onto the cupcakes.

Low-Fat Lemon Pound Cake

My apologies for the lapse in posts these days. To say there's a lot going on would be an understatement. And when I'm stressed, I take comfort in food. Especially sweet food.

But hey, at least this one is lower in fat!

This is a Cook's Country recipe that hits just the right citrusy note without being too overpowering with the lemon. And while it's not quite as moist as its full-fat relation, it's nothing that a small dollop of fat-free Cool Whip can't fix.
Low-Fat Lemon Pound Cake
Serves 8-10

For the cake:
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup light or low-fat sour cream
1 1/2 tablespoons grated lemon zest
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon vanilla extract
1 cup sugar
5 tablespoons butter, softened
1 tablespoon shortening
3 eggs, at room temperature

For the glaze:
2 tablespoons powdered sugar
1 teaspoon lemon juice

1. Unload your dishwasher. This is one of those 5-bowl recipes, and you'll appreciate the head start.

2. Preheat oven to 300 degrees F, and make sure that the oven rack is positioned in the middle so the cake bakes evenly. Grease and flour an 8 1/2" x 4 1/2" loaf pan.

3. In a small bowl, combine the flour, baking powder, and salt.

4. In another small bowl, whisk together the sour cream, lemon juice, and vanilla.

5. In yet another small bowl, combine the sugar and lemon zest.

6. Using an electric mixer, beat butter, shortening, and the sugar mixture about 2 minutes. Add eggs, one at a time, and mix until combined.

7. Reduce mixer speed to low, and add one-third of the flour mixture, followed by half the sour cream mixture. Repeat, and then add the last of the flour mixture. Mix on low until smooth, for about 30 seconds.

8. Pour batter into loaf pan and tap pan against the counter several times.

9. Bake until cake is golden brown and a toothpick comes out clean, about 60-70 minutes. Cool cake in pan for 10 minutes, then remove from pack and cool on rack for a few hours.

10. When the cake is cool, combine powdered sugar and lemon juice in a bowl until smooth. Pour glaze over cake and let set 10 minutes before serving. (I actually think it tastes better if it's refrigerated before serving.)

World's Cutest Little Ghost Cupcakes

Underneath it all, these are just basic chocolate cupcakes -- nothing outstanding. But these have got to be the cutest little Halloween treats that I've ever seen in my life. I saw these guys in Food Network magazine, and immediately wanted to make them for the little man to bring to daycare.

Because really, who better to appreciate my epicurean efforts than a passel of 2- and 3-year-olds?

What you need:

• Frosted cupcakes
• Small lollipops, unwrapped
• Cornstarch
• White fondant
• Rolling pin
• 4" round cookie cutter
• Black decorator gel

1. Prepare your cupcakes. I just made a basic two dozen, from a box. With (gasp), canned frosting. In little black and orange Halloween liners.

2. Place a lollipop in the top of each cupcake. I used Dum Dum pops, and they worked well.

3. Sprinkle work surface with cornstarch. Role out fondant to less than 1/8" thick.

I used storebought fondant, too. But you can certainly make your own, if you're a glutton for punishment.

Just kidding. I don't think it's that difficult. It's just time-consuming. And most people don't have that much time left to be consumed.

4. Using a 4" round cutter, cut fondant into circles.

I searched the house high and low for something that would work as a 4" round cookie cutter. After running out of luck in the kitchen, I used a clean decorative vase. My edges were a bit more jagged, but it worked.

Also, you can reroll the fondant scraps just as you would cookie dough. Just be sure to keep your work surface well covered with cornstarch in between.

5. Drape the fondant over the top of the lollipop. Shape the fondant into some creases and folds.

This was fun. And no two were alike.

6. Using the decorator gel, add some ghostly eyes.

See? Cute as can be. And be sure to make lots of friends, so they don't get lonely.

"Bridgette, you look amazing! Is that sateen?"

Mom's Frosting

I'm sure I've mentioned a time or six before that I'm not a fan of traditional frosting, which leads me to be not a fan of most cakes. But cakes are also kind of the norm for birthday celebrations these days, and every year, my mom asks me what kind of cake I want.

My request is simple: Cold yellow cake with whipped cream frosting.

But I think this request is too simple for my mom, who suffers from the feeling that she's not doing anything special for her favorite child. So every year, she adds a twists. (These are often excellent twists, like the year she found a way to distribute tiny morsels of cream cheese throughout my cake.)

This year, she topped my cake with a whipped creamy/cream cheesy frosting that was absolutely perfect. It's now my frosting of choice for any cake or cupcake, especially because it's so quick and easy to throw together.

Mom's Frosting
Makes enough for 1 cake or 24 cupcakes (with some to spare)

1 8-ounce container frozen whipped topping, thawed (I use fat-free Cool Whip)
1 8-ounce container whipped cream cheese
1/4 cup powdered sugar, plus 1 tablespoon, or more to taste

1. Combine all ingredients in a mixing bowl.

2. Using a hand mixer or stand mixer, mix ingredients until thoroughly combined and to desired consistency.

3. Top cake or cupcakes as desired. (Guess whose birthday these were for?)

Ricotta-Orange Pound Cake

I received a lovely loaf pan from my parents for the holidays, and was bound and determined to give it a try this weekend. The recipe I chose was one by Giada de Laurentiis that was featured in Food Network magazine.

I've made a few pound cakes in my illustrious non-career as an amatuer cook, but never one this perfectly moist. The orange zest gives the pound cake a bright flavor without being overwhelming, as lemon pound cake can sometimes be. While it certainly doesn't need it, I think this cake would be even more wonderful with a dollop of whipped cream.

My mother said the same thing. Of course, she thinks everything can be improved by a dollop (or six) of whipped cream.

Ricotta-Orange Pound Cake
Serves 10-12

1 1/2 sticks butter, at room temperature
1 1/2 c cake flour*
2 1/2 tsp baking powder
1 tsp kosher salt
1 1/2 c whole-milk ricotta cheese
1 1/2 c plus 1 Tbsp sugar
3 large eggs
1 tsp vanilla extract
1 orange, zested
2 Tbsp amaretto**
Powdered sugar, for dusting

*I didn't have cake flour on hand, but you can easily substitute every 1/2 cup of cake flour with 1 Tbsp cornstarch and nearly 1/2 cup of all-purpose flour. The easiest way to get the correct measurement is to put 1 Tbsp cornstarch in a 1/2 cup measuring cup, and then fill that to the top with all-purpose flour.

**I might actually have some amaretto, but we break into the liquor cabinet so rarely that it's become quite the trek to get there. (Up the stool, across the counter, over the fridge, etc.) My almond extract, however, was three feet away, so I used about 1/4 to 1/2 a teaspoon of that, instead.

1. Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with butter or shortening.

2. In a medium bowl, combine the flour, baking powder, and salt. Stir to blend.

3. Using a mixer, cream the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the mixer running, add the eggs, one at a time. Add the vanilla, orange zest, and amaretto or almond extract until combined. Add the dry ingredients, a small amount at a time, until just incorporated.

4. Pour batter into prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 50 to 55 minutes. Let cool in pan 10 minutes, then transfer to a rack to cool completely. Dust with powdered sugar.

Chocolate Chip Pound Cake

I've decided that my Christmas list this year is going to include some new baking pans, because despite having a kitchen full of pots, pans, and gadgets, I don't seem to have some of the basics that my recipes have been calling for lately. Such as a standard loaf pan.

I agonize over pan sizes. I have no eye for measurements, so I have to get out the tape measure every time a recipe doesn't use my own standard pan terminology. For example, "the bar pan" means a 9x13 pan. The "brownie pan" means an 8" square pan. "The pan you use for homemade pizza" means the 11x15 sheet pan.

And in my world, a loaf pan is a loaf pan. But apparently this isn't the case, which is why my chocolate chip pound cake sort of resembled unsliced chocolate chip biscotti. But it sure tasted good. This recipe is based on a Hershey's recipe, and it tastes a bit like cake and a bit like shortbread.

I did end up trying the glaze on the cake later, but I'm not sure if it was an improvement. The glaze had a bit too much shortening for my taste, so it had a bit of a waxy texture, and I think the cake was just fine without it.

Chocolate Chip Pound Cake
Serves 8-10

Cake
1/2 c. butter, softened
4 oz. cream cheese, softened
3/4 c. sugar
2 eggs
1 tsp. vanilla extract
1 c. flour
1 tsp. baking powder
1 c. chocolate chips

Glaze (optional)
2/3 c. chocolate chips
2 Tbsp. shortening

1. Preheat oven to 325 degrees. Grease and flour a 9x5 loaf pan.

2. Combine butter, cream cheese, and sugar until light and fluffy. Add eggs and vanilla, and beat well.

3. Blend in flour and baking powder, and then stir in 1 c. chocolate chips.

4. Pour batter into prepared pan. Bake 45-50 minutes, or until cake pulls away from sides of pan.

5. Cool 10 minutes, and then remove cake from pan and cool complete on a wire rack.

6. If making glaze, combine 2/3 c. chocolate chips and shortening in a small saucepan. Cook over low heat until chocolate chips are melted, stirring frequently. Poor glaze over top of cake, allowing it to run down the sides. Cool before serving.

Chocolate Lover's Bundt Cake

The little man had a daycare picnic this week, and we were supposed to bring a dessert. Which was convenient, because if there's anything the little man loves, it's dessert.

This tried-and-true Betty Crocker recipe is perfect for picnics because it travels well, doesn't need to be refrigerated, and sure is purty. It's a cinch to make -- just to be sure to grease that ol' Bundt pan very well, and get in all the nooks and crannies.

Chocolate Lover's Bundt Cake
Serves 16

Cake
1 pkg. butter-recipe chocolate cake mix
1/2 c. chocolate milk
1/3 c. butter or margarine, melted
3 eggs
16 oz. sour cream
1 pkg. chocolate instant pudding mix
2 c. chocolate chips

Glaze
3/4 c. chocolate chips
3 Tbsp. butter or margarine
3 Tbsp. light corn syrup
1 1/2 tsp. water

1. Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt pan.

I read a tip once about how if you're making a chocolate cake, you can grease and flour the pan using cocoa instead of flour, to avoid any unsightly flour streaks on the lovely, brown surface of your cake. I tried this. Cocoa just doesn't seem to sweep around the pan like flour does, so I gave up and switched to flour. Just thought I'd mention that. Carry on.

2. Combine cake mix, chocolate milk, butter, eggs, sour cream, and pudding mix.

Although you can use a mixer for this task, it's just as easy to grab a whisk and stir everything together. That allows you to multitask and talk on the phone while baking your cake. Note that this sequence of events does not, however, allow you to photograph the cake-mixing process. My apologies.

3. Stir in chocolate chips, and spoon batter evenly into Bundt pan.

4. Bake cake for 55 to 65 minutes, or until the trusty toothpick comes out clean. Cool in the pan for 10 minutes, and then invert the pan onto a cooling rack or serving plate, and remove cake from pan. Cool for 2 hours.

5. To make glaze, heat chocolate chips, butter, corn syrup, and water in a saucepan over low heat. Stir frequently until mixture is smooth, and then pour over the cake.

Feel free to store this baby, covered, at room temperature. And while it's heavenly when it's all nice and warm, it's even better the next day!

Famous Dave's Chocolate Cake

The hubby and I didn't cook much this week, for a few reasons. First off, we both got sick, and there was no eating for a few days. Secondly, I made a pasta bake, the leftovers of which seemed to never end.

Mmm ... pasta bake ... can it be considered fancy if you gussy it up with all kinds of fresh mozzarella? Just checking. But this post isn't about pasta bake. (Unless you want it to be.)

We're getting ready to head out for Labor Day weekend. But first: It's the hubby's birthday! Hooray! I love birthdays.

The hubby doesn't. He would prefer that his birthday be celebrated within the vacuum that is our household, perhaps with a few other family members. But no bru-ha-ha. (And he means it. This isn't one of those reverse psychology "No, REALLY, no need to celebrate" kinds of things.)

He does, however, like presents and chocolate cake. I wrapped up plenty of the former, and decided to make him a really decadent cake. This recipe is from the Famous Dave's Backroads and Sidestreets cookbook. It's actually an espresso chocolate cake, but the hubby's not a big coffee fan. So I use the brewed espresso, but substitute mocha powder for the espresso powder.

We first attempted this cake in approximately the year 1 B.S.M. (Before Stand Mixer). I'd definitely recommend a good mixer. The cake has a lot ingredients, and makes a gazillion dirty dishes. (I lost count at six mixing bowls.) But if you've taken the day off work just to make your hubby a birthday cake, this is the cake to make.

Famous Dave's Chocolate Cake
Serves 8-10

Cake
2 c. flour, sifted
1 3/4 c. plus 1 Tbsp. sugar
2 Tbsp. instant espresso powder, instant coffee, or instant mocha powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3/4 c. cocoa
1 c. hot brewed espresso
2 tsp. vanilla extract
1/2 tsp. almond extract
1/3 c. buttermilk
1/3 c. mayonnaise
2 egg yolks, lightly beaten
1/4 c. canola oil
3/4 c. butter, softened

Frosting (quite possibly World's Best Chocolate Buttercream Frosting)
8 oz. semisweet chocolate
1/3 c. butter
8 oz. cream cheese, softened
4 oz. heavy whipping cream
2 tsp. instant espresso powder, instant coffe, or instant mocha powder
1 1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/2 tsp. salt
4 1/2 c. powdered sugar

1. Preheat oven to 350 degrees. Grease and flour two 8" cake pans.

2. For cake, in a medium bowl, mix flour, sugar, espresso powder, baking soda, salt, and baking powder.

3. In a small bowl, dissolve cocoa in brewed espresso. Stir well. Add vanilla and almond extracts.

4. In a medium bowl, whisk together buttermilk, mayonnaise, egg yolks, and canola oil. Stir in cocoa mixture.

Oh, and prepare yourself for a lot of pictures of bowls and mixers.

5. Combine butter and 1/2 c. of the buttermilk mixture in a mixer bowl. Mix well.

6. Add flour mixture* and beat on low speed just until moistened. Beat at medium to high speed for 1 1/2 minutes.

*This is where my instinct wants to override the recipe. I've been told that the best way to mix a cake is to alternate adding the liquid and dry ingredients, mixing after each addition. I followed the recipe, and my cake had a few issues, which you'll hear about later. Next time, I'll try alternating and see what happens.

7. Add the remaining buttermilk mixture, 1/3 at a time, beating for 20 seconds after each addition.

8. Spoon batter into pans. Bake about 40 minutes, or until a toothpick comes out clean.

9. Cool cakes in pans on wire racks for about 10 minutes. Invert onto wire racks to cool. Cool completely before frosting.

10. For frosting, heat chocolate and butter in a small saucepan over low heat, stirring frequently. Remove from heat. Add espresso powder, vanilla and almond extracts, and salt.

11. In a mixer bowl, combine cream cheese and cream. Beat on medium speed until smooth.

12. Stir the chocolate mixture into the cream cheese mixture, and beat until blended.

13. Add powdered sugar gradually, beating until thoroughly combined and of spreading consistency.

14. Move one cake to a serving plate. Top with about 1/2 c. frosting. Add second layer, and frost entire cake. (You might have extra frosting.)

Ain't she purty?

Although he's going to laugh when he sees this. My cake had some structural integrity issues. I was almost done frosting it, when a large piece of the top layer just inexplicably fell off. Despite my best attempts with frosting "glue," it couldn't be repaired. I ate the debris and attempted to cover up the problem spot with extra frosting.

It's really good frosting.

Blueberry Crumb Cake

The hubby and I are heading out of town for the Fourth of July weekend. It's our usual plan to make a swing out to his family's ranch, and then spend most of the Fourth with my family.

The Fourth of July has always been a big deal for my family, mainly because my dad is obsessed with fireworks. He's been dropping outrageous sums of money and putting on a lovely show for us for as long as I remember.

And my little brother has taken things a step further. Cory started created his own pyrotechnic displays when he was in junior high -- complicated concoctions of fireworks and fuse glued to plywood, with everything timed perfectly. He also went through about an eight-year phase where he re-enacted famous war battles with using tanks, smoke bombs, firecrackers, and army men. He used to watch a lot of Patton.

We're the neighborhood pests this time of year. We're typically the last ones lighting fireworks, right up until that midnight deadline, or so our friendly neighborhood sheriff's deputy is keen on reminding us. We've started a few fires in our time (a ditch, the neighbor's tree). One on particularly windy Fourth, we rained hundreds of tiny parachutes all over our neighbor's house and yard. And there was once incident involving a rocket, a neighbor, and her toilet that I shan't repeat.

Somehow, no one has ever gotten upset with us, and we always clean up our messes.

I'll be the first to admit that we're a bit more concerned with fun than we are safety. My dad makes his own rocket launchers out of PVC pipe. We have shooting contests. We sometimes get hurt. For example, one of us took a chaser to the neck last year. (Note that I've been informed that this was a Roman candle. Which, I'm sure, changes everything.)

In other words, don't be like us. Have a fun AND safe Fourth of July.

And make something yummy for breakfast. Like this blueberry crumb cake, from Barefoot Contessa at Home. I love Ina Garten. She's my favorite. She would never start her own shirt on fire with a champagne party popper.

Blueberry Crumb Cake
Serves 6-8

Streusel
1/4 c. sugar
1/3 c. brown sugar
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 stick butter, melted
1 1/3 c. flour

Cake
6 Tbsp. butter, at room temperature
3/4 c. sugar
2 extra-large eggs, at room temperature
1 tsp. vanilla extract
1/2 tsp. grated lemon zest
2/3 c. sour cream
1 1/4 c. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp, kosher salt
1 c. fresh blueberries

1. Preheat oven to 350 degrees. Grease and flour a 9" round cake pan.

2. For streusel, combine sugars, cinnamon, and nutmet in a bowl. Stir in melted butter and then flour until well combined. Set aside.

3. For cake, combine butter and sugar using stand mixer. Beat on high speed 4-5 minutes.

4. Reduce speed to low and add eggs, one at a time, and then vanilla and sour cream.

5. In a separate bowl, sift together flour, baking powder, baking soda, and salt.

See how nice and fine it gets?

6. With the mixer speed still on low, add flour mixture just until batter is combined.

7. Stop mixer and use a spatula to ensure ingredients are thoroughly combined. Gently fold in blueberries.

8. Pour batter in prepared pan, smoothing with a knife.

9. Top with streusel, crumbling by hand.

Mmm ... streusel ...

10. Bake 40-50 minutes, or until a toothpick comes out clean.

11. Cool completely, then slice and serve. Optionally, top with powdered sugar or whipped cream.

Chocolate Fudge Layer Cake

The hubby and I cooked ahead last weekend, so we had plenty of leftovers for the week. Which was a good thing, because it was a busy week. And when it wasn't busy, I was feeling too lazy to do anything more strenuous than whip up an omelet. It happens to everyone, right? (Right??)

I have, however, been craving cake like mad for the past few weeks. And Grape Nuts. Which is odd, because I don't really like cake. Or Grape Nuts.

My problem isn't with cake, per se, so much as is it frosting. I only like whipped cream frosting or ganache; I hate thick, goopy, sugary frostings. (But give me a cold yellow cake with whipped cream on top and I'm a very happy camper.) And I don't like chocolate cake unless it has chunks of chocolate in it. This all goes back to my Liking Chocolate But Not Chocolate-Flavored Things issue.

I know I'm strange; no need to point this out.

But back to the cake craving. It was particular: I needed either a yummy yellow cake with whipped cream (which the hubby doesn't like), or something rich and fudgy with good frosting. Lo and behold, I stumbled upon a picture of this recipe in a magazine and was mesmerized. This is a Kraft recipe that starts with a boxed cake mix and ends with a ganache-like frosting made of whipped topping and melted chocolate.

The hubby was off fishing today with our pal Kipp, so I baked the cake this morning and let it sit in the fridge all day long, so I'd have someone to share it with when the boys returned. My only complaint with the recipe is that the frosting is rather difficult to spread on a layer cake (because it's thinner and drippy, like ganache.) But it sets up so well and tastes so good that it's forgiven.

Chocolate Fudge Layer Cake
Serves 16-18

1 pkg. (8 squares) semisweet baking chocolate, divided
1 pkg. chocolate cake mix (2-layer size)
1 3.9-oz. pkg. Jell-O chocolate-flavored instant pudding and pie filling
4 eggs
1 c. sour cream
1/2 c. vegetable oil
1/2 c. water
1 8-oz. carton frozen whipped topping (do not thaw)
Additional whipped topping or whipped cream, for serving (optional)

1. Preheat oven to 350 degrees. Grease two 9" round baking pans.

2. Chop two of the chocolate squares and set aside. I went about this big with mine.

And no, there's no real frame of reference. The chunks could be three feet tall for all you know.

3. Using a mixer, beat cake mix, pudding mix, eggs, sour cream, oil, and water on low speed until just moistened. Turn speed to medium and beat 2 minutes. Stir in chopped chocolate.

4. Pour cake batter into prepared pans.

5. Bake 30-35 minutes, or until a toothpick comes out clean in the center of the cake.

6. Cool cakes in pans on wire racks for 10 minutes. Loosen cakes from sides of pans and invert onto cooling racks, removing pans. Cool cakes completely.

Charlie wishes he could eat chocolate fudge layer cake. Charlie wishes he could eat everything.

7. Place whipped topping and remaining six squares of chocolate. Microwave 2-3 minutes, stirring every 30 seconds, until chocolate is melted. Combine chocolate and whipped topping thoroughly, then let rest 15 minutes to thicken.

8. Place bottom cake layer on a serving plate. Top with some of the ganache frosting. Add second layer. Cover top and sides with frosting.

9. Store in refrigerator before serving to let frosting set up.

I've never been good at keeping my cake plates perfectly clean of frosting. Oh well, we all have our talents.

10. Cut into big ol' slices. Isn't it tall? And pretty?

And serve with whipped cream.

Fudge Torte

The hubby and I had another busy week. We're attempting to put the house back together again, which poses several challenges. We're trying to put things away, go through everything, and combine the guest room and office, all at the same time. So while it feels like we're working very hard, we have little progress to show for our work aside from the growing pile of charity donations. We'll get there eventually. And yes, so far all of my cookbooks are staying.

We also had company for three days. OK, it was my brother, but he still counts. (My definition of company is someone around whom I'm required to wear pants. Much to Cory's relief, this applies to him.) We went to a movie, made lasagna, met up with the grandparents for Easter dinner, and had an all-around good time. Oh, and this was the condition of the interstate on our way to dinner.

Fun driving!

So last night, exhausted from a long week, I decided to make a fudge torte instead of going to bed early. This recipe for which comes from Betty Crocker (I think). I've made this dessert several times over the past few years, and I go back and forth between whether this is my favorite dessert, or if I like the fudge truffle cheesecake better. The torte is very much like a flourless chocolate cake, but even more dense and fudgy. It's amazing. I had to have some.

The torte is a very simple mixture of butter, chocolate, vanilla, and eggs. So when it comes out of the oven, it's baked, but still has a gelatinous quality to it until it sets up. It's a bit fragile in that state. I always let it cool in the pan, flip it out onto my serving plate, and let it cool again a bit before letting it set up in the fridge.

But last night, I had a horrifying problem. My torte refused to leave the pan. This has NEVER happened to me.

Maybe it had something to do with the weather yesterday. Maybe my oven temperature is differing slightly from before. Maybe it was related to the fact that I forgot to grease the pan. One never knows why this sort of thing happens.

I attempted to use the force of gravity, aided by intense banging on the counter, to remove the torte from the pan. Until the hubby made me stop; he was afraid the neighbors would complain. His solution was to grab a spatula and make a move like he was going to scoop it out. I freaked out and said, "No, you can't do that! It has to come out it one whole piece!"

He said, "Why? What happens if it doesn't?"

"It'll break!"

"And what happens if it breaks?"

"It'll be BROKEN!" Sometimes men can be so dense.

So the hubby took over my banging and shaking, and eventually got ... half the torte on the serving plate.

At this point, I was exhausted, laughing, and covered in chocolate, and my torte was a mess. So, I did was any self-respecting cook would do.

I mashed it all back in the pan and covered it with ganache.

I wish I could cover up all my mistakes with ganache.

Fudge Torte
Serves 8-10

Torte
1 c. butter
2 2/3 c. semisweet chocolate chips
2 tsp. vanilla extract
6 eggs, lightly beaten

Ganache
1/4 c. heavy cream
1 Tbsp. light corn syrup
1 tsp. vanilla extract
1/2 c. semisweet chocolate chips

1. Preheat oven to 350 degrees. Generously grease an 8" round pan. (Looking back, this part is probably important.)

2. In a saucepan, melt butter and chocolate chips over low heat, stirring until smooth. Remove chocolate mixture from heat. Stir in vanilla, and gently stir in eggs until well blended. Pour mixture into pan.

3. Place round pan in a 9x13 pan. Add warm water to the larger pan until the bottom inch of the round pan is surrounded by the water bath.

4. Bake 35-40 minutes, or until center of torte is set. Remove round pan from water and cool on a rack 40 minutes.

5. Run a knife along the edge of the torte to loosen the torte from the sides of the pan. Invert the torte onto a serving plate. (This is the glamorous option. If the torte won't come out of the pan, just leave it there.) Cool 20 minutes.

6. In a small saucepan, combine cream, corn syrup, and vanilla. Bring to a gentle boil over medium heat, stirring occasionally. Pour over chocolate chips in a small bowl, and stir until chocolate is melted and mixture is combined.

It'll look like this at first, but it will come together quickly.

7. Pour ganache over torte.

8. Refrigerate at least 4 hours before serving.

I'll get a better picture of this another time. First piece out is always a little wonky.

Chocolate-Chocolate Chip Snack Cake

Despite the no-travel advisory, the hubby decided to make the 45-mile trek to work on the icy, snowy roads. To reward his bravado (stupidity?) – and to thank him for snowblowing the driveway and scooping the deck and shoveling a path for the puppies in the backyard, all while it was 8 degrees below zero with a -31 wind chill – I decided to bake him a cake in my nice warm kitchen. Yes, we both pull our fair share around here.

I’m not really a cake person, because I’m not really a frosting person. Which is why I love snack cake, sometimes called picnic cake. I’m assuming it got its various names because it’s typically moist enough that it doesn’t require frosting. So you can just pick it up and carry it around while you eat, and you can pack it fairly easily. Just guesses, mind you.

I got this recipe from a Taste of Home magazine years ago, and it's easy and fast and yummy. I should really bake it for the hubby more often. Plus, it makes an 8x8 pan, which we can easily devour before the cake goes stale. (Clarification: We devour the cake, not the pan.)

This would be a great recipe for the kiddies to assist with; they could help toss in the flour and sprinkle the cake with chocolate chips before it goes in the oven. That’s my favorite part. I excel at chocolate chip sprinkling.

Chocolate-Chocolate Chip Snack Cake
Serves 9

2 squares (1 oz. each) unsweetened chocolate
1¼ c. flour
½ tsp. baking soda
½ tsp. salt
1 egg
1 c. sugar
¾ c. cold water
1/3 c. vegetable oil
1 c. (6 oz.) semisweet chocolate chips

1. Preheat oven to 350, and grease an 8x8 pan (or spray it with cooking spray).

2. Melt chocolate in microwave and let cool 7-10 minutes.

3. Combine flour, baking soda, and salt in a small bowl.

4. In a mixing bowl, beat egg and sugar. Beat in water and oil. Stir in melted chocolate and flour mixture. Mix until well blended.

5. Pour batter into pan. Sprinkle with chocolate chips.

Is this picture blurry, or are my eyes? I can’t tell. I’ve been awake too long. I think it might be the picture. Or maybe my eyes.

6. Bake for about 35 minutes or until a toothpick inserted near the center comes out clean. Cool before serving.

And serve with cold milk. This is non-negotiable.