giveaway time!

It's about that time for.....a giveaway! Long overdue people. I was unsure of what to giveaway--wanted something good, really good you know? Something that really spoke to you, spoke to me and said 'thank you for being such wonderful, dedicated fans over the years'. Since I know you all are foodies and all love to cook, what better gift to give than $50.00 a gift certificate to Williams Sonoma. Yes, you read right $50.00. I mean if you're going to have a giveaway have a giveaway, right? Oh yes indeedy. And what's best? It's easy to enter. All you need to do is:

- leave a comment on this post telling me what you would like to see Vanilla Sugar 'make or kick up a notch' (tell me as much as your heart desires)

- make sure you're a fan of the Vanilla Sugar Facebook page.

- and if you want to tweet about this giveaway that's good too, but I won't enforce it.

On Friday May 7, 2010 I'll select a random number using the random generator to see who will win. For obvious reasons, anonymous comments don't qualify--please make sure your name, email and/or website are visible in your comment. Good luck and happy cooking!

The above cupcake is my sweet potato & vanilla bean cupcake featured here.

carrot cake w/ cream cheese filling and white chocolate ganache

I wonder if anyone will read this post. I mean the photos kind of really speak for themselves without having to say anything. But I want to mention the thought process for this one, or rather the creation for this is from it's brother the pb chocolate cake w/ chunky pb cheese filling and chocolate ganache. Ever since I made that one I've always wanted to make a white version. When I say white version I mean a white chocolate ganache. Can't recall that I've ever seen anyone make a white chocolate ganache before--I'm sure someone has and I've wanted to as well. Keep in mind if you do make this, the white chocolate ganache is a frisky, impatient little one. It needs constant stirring and monitoring; it's not that easy to get the right consistency like its dark chocolate brother. But once I did get it right it really was fun to watch it 'slowly' pour down the cake because it is REALLY thick and really slow to move. Almost like a melted fondant.





carrot cake w/ cream cheese filling & white chocolate ganache
cake & filling adapted from America’s Test Kitchen
print recipe

cook notes: If you like nuts in your cake, stir 1 1/2 cups toasted chopped pecans or walnuts into the batter along with the carrots. Raisins are also a good addition; 1 cup can be added along with the carrots. If you add both nuts and raisins, the cake will need an additional 10 to 12 minutes in the oven.

carrot cake
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 1/4 ts baking powder
1 ts baking soda
1 1/4 ts ground cinnamon
1/2 ts ground nutmeg
1/8 ts ground cloves
1/2 ts table salt
1 pound medium carrots (6 to 7 carrots), peeled
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1 1/2 cups vegetable oil , or canola oil

cream cheese filling (I halved all this as I only needed it for the filling)
8 ounces cream cheese , softened but still cool
5 TB unsalted butter softened, but still cool
1 TB sour cream
1/2 ts vanilla extract (I did not add this in)
1 1/4 cups confectioners' sugar (I sifted mine)
(I added in a large pinch of salt)
(I added in a handful of toasted coconut to this and chopped/toasted pecans)

For the cake: Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment and spray parchment. (I did two regular cake pans)

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.
In food processor fitted with large shredding disk (see below for mixer method), shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. Wipe out food processor workbowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.

For the frosting (See below for mixer method): When cake is cool, process cream cheese, butter, sour cream, vanilla, and salt in clean food processor workbowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. Add SIFTED confectioners' sugar and process until smooth, about 10 seconds. Then add in the toasted coconut and chopped pecans and stir.

Run paring knife around edge of cake to loosen from pan. Invert cakes onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.) (So, I spread frosting in between the two cakes nice and thick since I was going to put a white chocolate ganache on the top. Do what you like at this point use the frosting all over or just in the middle. There was a good amount of frosting left over, so I just went ahead and froze the rest)

MIXER METHOD
Instead of Step 3 above, follow these directions: Shred carrots using large holes of box grater (you should have about 3 cups); transfer carrots to bowl and set aside. In bowl of standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.

Instead of Step 4 above, follow these directions: When cake is cool, mix cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment ( or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute.

Once the cakes were frosted in the middle I went ahead and let it chill in the fridge while I made the white chocolate Ganache and made some toasted coconut.

You can toast about ½ cup of moist coconut in the over at 350 degrees for about 10 minutes or until JUST brown. Set aside.

white chocolate ganache

a small saucepan or double boiler
14 ounces white chocolate, coarsely chopped
½ cup heavy cream
½ tsp vanilla extract
1-2 TB butter

Melt white chocolate, heavy cream, and extract over a double boiler. Do not boil. You need to stir this A LOT. It will take a long time before it gets to a thick consistency.
Now if you want a little bit of shine to your Ganache add some butter into it just after you take it off the heat. When it’s melted then add butter and take off heat immediately. Stir to combine butter completely. Keep stirring. And stirring. I like to let my Ganache sit a bit before using; the longer it sits the thicker it gets.

assemble
Take the cake out of the fridge and gently pour on the white chocolate ganache. It should flow freely on it’s own or you can give it a little help with a wet spatula. This ganache is a lot thicker and slower to spread then it’s dark chocolate brother. So be patient with it and see how it flows. While the ganache is still at the soft stage make sure to add the toasted coconut on top before it hardens--optional of course.

Let ganache set up before slicing into it. When you are ready to slice into it, make sure to use a very sharp knife as this Ganache is thick and harder to cut.

espresso-cream cheese rice krispie treats

Yes indeed another espresso recipe, but I don't think you are going to mind back to back espresso recipes as this is one kicked up treat. I've taken the rice krispie treat added some cream cheese, espresso, toffee bits and a few other things. How many of you out there are coffee junkies? I am too and I just love finding new ways to use espresso in baked goods, and yes we can also say savory goods because espresso is used in sauces isn't it? Can I tell you these treats were absolutely fabulous. If you do make this, be prepared to eat it all. The combination of the espresso with the cream cheese with the added layer of toffee bits will make you keep going back for another bite, then another, and then another, then you wrap it all up and put it all away vowing NOT to eat another bite. But then five minutes later there you are unwrapping the plastic wrap to 'just have a small bite'. Am I right?
As a side note: I don't know if young kids should eat this because of the espresso in it, but you can use your own judgement. I highly doubt you'll want to share anyways.....



espresso-cream cheese rice krispie treats
print recipe

3 TB salted butter
4 oz. cream cheese, room temp
2 Starbuck Via’s (the medium one)
A good size pinch of sea salt
10 or 11 ounce bag of mini marshmallows
8 ounce bag of chopped toffee bits (1 cup used in bars, remainder used for sprinkling on top)
6 and 1/2 cups rice krispies

Spray a 13 x 9-inch pan with non-stick cooking spray.
In a very large 6 or 8 qt. pan, melt the butter and cream cheese over low heat (low heat, do not let the cream cheese burn or cook!). For these next steps, please work fast. Once melted add in both the starbuck via’s, then a good sized pinch of sea salt, stir. Using a rubber spatula immediately add in the marshmallows—all the while keep an eye on the bottom of the pan, don’t let it burn! Ok to take pan off heat for a bit if needed. Once marshmallows are added just keep stirring until melted; you will be stirring a lot. After its melted take off the heat, add in the 1 cup of toffee bits, quick stir, and then add in the Rice Krispies until well combined.
This is when you have to work fast and stir until well combined; making sure to get the bottom well combined as well. (recipe by dawn finicane) Once all mixed then transfer mix to your prepared pan and push down into pan with spatula or water-wet hands. After it’s all smoothed over this is when I like to add a small sprinkling of sea salt to the top, then the rest of the toffee bits. (you might have to push the toffee bits down into mixture to make them stay in place. Place in fridge to set and cool. They need to cool completely before cutting. You will need a very sharp knife to cut these into bars.

Cut into bars or squares with a sharp knife. Depending on how you cut them they should make about 15-20 bars.

espresso bars

What's not to love here people? I mean we have butter, we have sugar, we have espresso, we have dark chocolate, and we have a sugary milk glaze. Breakfast and coffee in a bar--I'm all set. Let's just open a cafe that sells these and those chocolate dipped levain bakery cookies (and some coffee too, I guess), fabulous right?
I can't claim fame to these little gems, but I can say they were tasty with a HUGE side of addictive. You will eat way more than one bar. I would like to experiment again with these with new flavors be it cinnamon, ginger and hazelnut--hazelnut has to be worked in here somehow along with a creamy cream cheese glaze.
The only thing, if I were to make this again, I would use shaved chocolate instead of chips or pulse the chips in the processor to make them teeny tiny. The flavor of chocolate goes very well with the Starbucks Via, but it needs to be in small-meldable (if that's a word) flavors. Please note my changes.

Come join my vanilla sugar fan club

espresso bars
adapted from With Love & Butter 
print recipe


To get really flat bars, I find it works best to smooth them over with an offset spatula, using gentle pressure, just after they come out of the oven and before you apply the glaze.

bars:
1 cup (2 sticks) butter, at room temperature
1 cup brown sugar, firmly packed (I used light brown)
1 TB espresso powder (I used 1 Starbuck’s Via)
1 ts vanilla extract
2 1/4 cups flour (I used 2 cups)
1/2 ts baking powder
1/2 ts salt
(I added 1 ts cinnamon)
2 cups semisweet chocolate chips (I used 1 ½ cups)

glaze:
2 TB milk (I used half & half)
1 TB butter (I used 3 TB)
3/4 cup powdered sugar
1/4 tsp. cinnamon

Preheat the oven to 375 F with the rack at the middle level.
Mix the flour, baking powder and salt, set aside.
Line a 10×15 inch jelly roll pan with baking parchment or grease lightly.
Cream together the butter, brown sugar, instant coffee, and vanilla.
Blend in the flour mixture, until just combined, no overmixing. Then stir in the chocolate chips by hand. The mixture will be very crumbly, with barely enough dough to hold together the chocolate chips.
Use your fingers, palms, and heels of your hands to press the dough evenly into the pan. If necessary, cover the dough with wax or parchment paper and use a small rolling pin to flatten the lumps.
Bake 5 minutes, rotate the pan, and bake 5 to 10 minutes more or until the edges are just starting to brown (watch carefully). Cool in the pan 5 minutes before spreading with glaze.
For the glaze, put all the ingredients in a small saucepan on medium heat. Whisk until smooth and barely bubbly. Drizzle the glaze evenly over the bars and smooth out to the edges and corners with a rubber spatula.
Cool until the pan is just warm to the touch and cut into bars with a sharp knife.
Should make 28-32 bars.

morning glory whoopie pies w/ orange cream filling

I've always wanted to take my all time favorite muffin the morning glory and turn it into a whoopie pie. Finally, I've gotten around to it, and am starting to put a dent in my 'to create' or rather 'to test' recipe pile. The pile is huge and consuming my office--must get down in size!
Getting on to this little gem of a whoopie pie--it was AMAZING. Such great flavors and textures going on (I always say that don't I?). Well, you know by now I love lots of flavors and some textures going on in whatever I create. Originally I was going to use a plain old filling, but it just begged for an orange zest-like taste; a pineapple cream cheese filling would be awesome too, if you're ever so inclined.
These are incredibly easy to make. What makes them easy are those whoopie pie pans found at sur la table. If you don't have those you could use jumbo muffin pans, and don't fill them up to the top (maybe a 1/4 of the way?). Or use those mini cake pans or tart rings.

morning glory whoopie pie w/ orange cream cream filling:
use my recipe for morning glory muffins found here. bake in whoopie pie pans at 350 degrees for about 20-30 minutes or until cake tester in middle comes out clean (cooking time varies depending on oven). let cakes cool completely. i went ahead and chilled mine in the fridge before filling; they are easier to handle when cold and firm.

orange cream cheese filling:
8 oz. of cream cheese, room temp
1/2 cup +/- of sifted confectioners sugar
1 ts +/- of orange zest
1 tiny splash of orange juice

beat all in a bowl with mixer or whisk until well combined. then spread on the whoopie pies. i like to chill them a while before serving. the center filling tastes better when it's chilled. should make about 5-6 big whoopie pies (depending what pan you use and/or how much batter you fill them up with.