Kahlua Fudge Bites

Ingredients:

9 oz. (2 cups) unbleached all-purpose flour
1/2 tsp. baking powder
1/2 tsp. table salt
3/4 lb. (1-1/2 cups) unsalted butter; more for the pan
3 oz. (1 cup) unsweetened natural cocoa powder (not Dutch-processed)
3 cups very firmly packed light brown sugar
4 large eggs
2 Tbs. coffee-flavored liqueur (I use Kahlúa) or 1-1/2 tsp. pure vanilla extract

For the glaze:

6 oz. bittersweet chocolate, finely chopped
3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
1 Tbs. light corn syrup

Instructions:

Position a rack in the middle of the oven and heat to 325° F. Lightly grease the bottom and sides of a 9x13-inch baking pan.

In a medium bowl, whisk the flour, baking powder, and salt to blend. Melt the butter in a large saucepan over medium heat, stirring occasionally. Remove the pan from the heat and whisk in the cocoa powder until smooth. Whisk in the brown sugar until blended. Add the eggs, one at a time, whisking until just blended. Whisk in the coffee liqueur along with the last egg. Sprinkle the flour over the mixture and stir with a rubber spatula until just blended. Scrape the batter into the prepared pan and spread it evenly. Bake until a toothpick inserted in the center comes out with a few small, moist clumps sticking to it, about 30 minutes. (Don't over bake, or the squares won't be fudgy.) Transfer the pan to a rack to let cool completely.

Make the glaze:

In a medium bowl, melt the chocolate, butter and corn syrup in a microwave or over barely simmering water, whisking until smooth. Pour the glaze onto the center of the cooled, uncut fudge bars. Using an offset spatula, spread the glaze evenly to cover completely. Refrigerate until the glaze is set, about 30 minutes. Cut into 1-inch squares.

Coconut Cake

Happy Easter!

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups sugar
• 2 eggs
• 5 egg yolks
• 3 cups cake flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1-2/3 cups buttermilk
• 3 teaspoons lemon extract
• FROSTING:
• 1-3/4 cups sugar
• 4 egg whites
• 1/2 cup water
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 cup flaked coconut, divided

Directions:

In a large mixing bowl, cream butter, shortening and sugar until light and fluffy. Add eggs and yolks; mix well. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk. Beat in extract.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30 -35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
In a heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 9 minutes. Pour into a large mixing bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes.
Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Spread remaining frosting over top and sides of cake; sprinkle remaining coconut over the top. Yield: 12 servings.

White Layer Cake w/Lemon Curd Filling

Ingredients:

Makes two 9-inch cakes

• 3 cups cake flour (not self-rising)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 2 1/4 cups sugar
• 1/2 teaspoon pure vanilla extract
• 1 cup milk
• 8 large egg whites
• Seven Minute Frosting (recipe follows)
  
• 1 cup Lemon Curd (recipe follows)
  

Directions:

1. Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment, and dust with flour, tapping out excess; set aside.
2. Into a medium bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with milk and beginning and ending with flour; beat until just combined. Transfer mixture to a large bowl; set aside.
3. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not over beat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining whites.
4. Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes, and let them cool completely, top sides up.
5. Using a serrated knife, trim tops of cake layers to make level. Place one layer on a serving plate, cut side up. Using a pastry bag fitted with a coupler, pipe frosting around the perimeter. This dam will prevent the lemon curd filling from seeping out. Fill cake with lemon curd. Place other cake layer on top, cut side down. Spread entire cake with frosting, swirling to cover.

Seven Minute Frosting:

Ingredients:

Makes about 8 cups

• 1 1/2 cups sugar
• 2 tablespoons light corn syrup
• 6 large egg whites
• 1 teaspoon pure vanilla extract

Directions:

1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160 degrees on an instant-read thermometer, about 2 minutes.
2. Attach bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately.

Lemon Curd:

Ingredients:

Makes 1 1/2 cups

• 6 large egg yolks
• Zest of 2 lemons
• 1/2 cup freshly squeezed lemon juice (about 4 lemons)
• 12 tablespoons sugar
• 1/2 cup (1 stick) unsalted butter, cold, cut into pieces

Directions:

1. Prepare an ice bath fitted with a medium bowl; set aside. Whisk together yolks, zest, juice, and sugar in a small saucepan. Set over medium heat, and stir constantly with a wooden spoon. Cook until mixture is thick enough to coat the back of the wooden spoon, 5 to 7 minutes.
2. Remove pan from heat. Add butter, 1 piece at a time, stirring until incorporated. Pass through a fine mesh sieve into prepared medium bowl. Stirring frequently, let stand until cool.
3. Place a sheet of plastic wrap directly on surface of curd to prevent skin from forming; wrap tightly. Refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container for up to 2 days.

Raspberry Fudge Torte

Ingredients:

• 1 pkg. (18.25 oz.) devil's food cake mix
• 1 container (8 oz.) sour cream
• 3/4 cup water
• 3 large eggs
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup (6 oz. pkg.) semi-sweet mini chocolate chip morsels
  
• 2 cups (12 oz. pkg.) semi-sweet chocolate chip morsels
  
• 1 1/2 cups heavy whipping cream, divided
• 2 tablespoons butter
• 1 pkg. (10 oz.) frozen red raspberries in syrup, thawed
• 3 tablespoons granulated sugar
• 4 teaspoons cornstarch
• Fresh red raspberries (optional)
• Fresh mint (optional)

Directions:
PREHEAT oven to 350° F. Grease and flour three 9-inch round cake pans.

COMBINE cake mix, sour cream, water, eggs, vegetable oil and vanilla extract in large mixer bowl. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes more. Stir in 1 cup mini morsels. Divide batter among the prepared pans.

BAKE for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove cake layers from pans to wire rack; cool completely on wire racks.

COMBINE 2 cups semi-sweet morsels, 1 cup whipping cream and the butter in a medium saucepan over medium low heat until melted and smooth. Transfer to medium bowl. Cover; refrigerate for 1 hour. Strain raspberries and discard the seeds. Combine the strained raspberry mixture, sugar and cornstarch in a small saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Transfer to small bowl. Cover; refrigerate for 1 hour.

BEAT the remaining whipping cream until soft peaks form in small mixer bowl. Fold in chilled raspberry mixture. Stir the chocolate mixture with a wooden spoon until mixture reaches desired spreading consistency.

To assemble, place 1 cake layer on a serving plate. Spread half of the raspberry mixture over the top to within 1 inch of the edge of the cake. Top with a second cake layer. Spread with remaining raspberry filling to within 1 inch of the edge. Top with remaining cake layer. Frost top and sides of cake with chocolate mixture, spreading smooth. Garnish with fresh raspberries and mint, if desired.

Mint Chocolate Brownies

Irish Mint Brownies

Ingredients:

• 1 cup butter, cubed
• 4 squares (1 ounce each) bittersweet chocolate, chopped
• 4 eggs
• 2 cups sugar
• 2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1 cup (6 ounces) double dark chocolate chips or semisweet chocolate chips
• 1/2 cup chopped walnuts
• 
  
• Filling:
• 4 squares (1 ounce each) white baking chocolate, chopped
• 1/4 cup refrigerated Irish creme nondairy creamer
• 1 cup heavy whipping cream
• 15 mint Andes candies, chopped
• 
  
• Icing:
• 12 squares bittersweet chocolate, chopped
• 1 cup heavy whipping cream
• 2 tablespoons butter
• mint Andes candies, halved, optional

Directions:

In a saucepan over low heat, melt butter and bittersweet chocolate; cool slightly. In a bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture. Gradually add flour until blended. Stir in chips and walnuts. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not over bake). Cool on a wire rack.

In a small saucepan, combine white chocolate and creamer. Cook and stir over low heat until smooth; remove from the heat. Refrigerate for 30-40 minutes or until chilled. In a mixing bowl, beat cream until soft peaks form; fold into white chocolate mixture. Beat on medium speed until stiff peaks form, about 4 minutes. Fold in chopped candies. Spread over brownies. Cover and refrigerate.

In a small saucepan, combine bittersweet chocolate and cream. Cook and stir over low heat until chocolate is melted and smooth; remove from the heat. Stir in butter until melted. Cool to room temperature. Carefully spread over filling. Cover and refrigerate for 1 hour or until icing is set. Cut into bars. Garnish with additional candies if desired. Store in the refrigerator. Yield: 2-1/2 dozen.

Yellow Citrus Cake

Ingredients

• 3/4 cup butter
• 6 egg yolks or 3 whole eggs
• 2-2/3 cups all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1-2/3 cups sugar
• 1 cup milk
• 2 tsp. finely shredded lemon or lime peel
• 1 tsp. finely shredded orange peel
• 2 Tbsp. lemon or lime juice
• 2 Tbsp. orange juice
• 1 recipe Lemony Whipped Cream Frosting

Directions

1. Let butter and eggs stand at room temperature for 30 minutes. Preheat oven to 375 degrees F. Grease and lightly flour two 9x2-inch round baking pans; set aside.

2. In medium bowl combine flour, baking powder, 1/2 tsp. salt, and baking soda; set aside. In large bowl beat butter on medium 30 seconds. Gradually beat in sugar until combined; beat 2 minutes more. Add yolks one at a time, beat well after each addition. Add flour mixture and milk alternately; beat on low after each just until combined. Stir in peels and juices. Spread batter in prepared pans.

3. Bake for 20-25 minutes or until pick inserted near centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans; cool.

4. Prepare Lemony Frosting. Place one layer flat side down on plate; spread top with frosting. Stack second layer flat side down; spread remaining frosting. Serve immediately or cover and refrigerate. Makes 12 servings.

5. Lemony Whipped Cream Frosting: In large chilled bowl beat 2 cups whipping cream, 2 Tbps. powdered sugar, and 1 Tbsp. instant (powdered) vanilla pudding on medium-high until stiff peaks form. Fold in 1 Tbsp. shredded lemon peel. If made ahead, chill 24 hours; stir before spreading. Makes 3-1/2 cups.

Chocolate Sour Cream Cake w/Chocolate Sour Cream Frosting

Ingredients

• 2 eggs
• 1-1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup shortening
• 1-1/4 cups sugar
• 1 tsp. vanilla
• 3 oz. bittersweet chocolate, melted and cooled
• 1 8-oz. carton dairy sour cream
• 1 cup milk
• 1 recipe Fudgy Frosting

Directions

1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Set aside.

2. In small bowl combine flour, cocoa powder, baking powder, baking soda, and salt. In large bowl beat shortening and sugar on medium speed until combined. Beat in eggs and vanilla until combined. Beat in melted chocolate and sour cream. Alternately add flour mixture and milk; beat on low after each addition just until combined. Spread batter in prepared pans.

3. Bake 25 minutes or until tops spring back when lightly touched. Cool on wire racks 10 minutes. Remove from pans; cool.

4. Prepare Fudgy Frosting. Place one layer flat side down on plate. Spread top with 1 cup frosting. Stack second layer flat side down. Spread with remaining frosting. Makes 16 servings.

5.Fudgy Frosting: In large pan over low heat melt and stir one 12-oz. pkg. semisweet chocolate pieces and 1/2 cup butter. Cool 10 minutes. Stir in 8-oz. carton sour cream. Stir in 4-1/2 cups (1 lb.) sifted powdered sugar; stir until smooth. Makes 4 cups.