Dessert – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Tue, 09 Aug 2022 19:46:27 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 Dessert – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Lemon-Poppyseed Cake http://aubreyabouttown.com/recipe/lemon-poppyseed-cake/ http://aubreyabouttown.com/recipe/lemon-poppyseed-cake/#respond Mon, 24 Jan 2022 13:00:46 +0000 http://aubreyabouttown.com/?post_type=recipe&p=4046 This all-American classic is a zesty and decedent cake perfect year around. Und a super-flexible recipe that makes an equally terrific Bundt cake, see ‘Notes’ below. 

  • White chocolate buttercream
  • Lemon curd
  • Crumb coat of frosting
  • Lemon-Poppyseed Cake
    Aubrey’s Lemon-Poppyseed Cake

Lemon-Poppyseed Cake
This recipe is soaked in a lemon-vodka syrup for a rich, moist, and sinfully boozy cake. The vodka may be omitted from the lemon syrup for a more kid-friendly alternative, however, for the adventurous, a more intense cake may be achieved by increasing the citron vodka (from 1/4 cup) to 1/3 cup.
Servings12 slices
Prep Time1 hr
Cook Time35 mins
Passive Time3 hrs
Ingredients
For the Lemon-Poppyseed Cake
Lemon Simple Syrup
American White Chocolate Cream Cheese Buttercream
Instructions
Prepare Lemon-Poppyseed Cake:
  1. Preheat oven to 350 degrees. Grease bottoms of two 9-inch round cake pans. Line cake pans with 9-inch parchment cake rounds.
  2. Grease parchment cake rounds and sides of cake pans, lightly dust pans with flour, tapping out excess flour, set aside.
  3. Sift cake flour, baking powder, and baking soda into a large mixing bowl. Add kosher salt and poppy seeds and whisk 20 seconds to distribute poppyseeds throughout flour mixture, set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and lemon zest until mixture becomes very pale and fluffy.
  5. Mix in vegetable oil and blend in eggs one
  6. at a time, mixing just until combined after each addition.
  7. In a liquid measuring cup mix together buttermilk, lemon juice, lemon extract and vanilla extract.
  8. Add 1/3 of the flour mixture to the butter/sugar mixture. Mix on low speed just until combined.
  9. Add in 1/2 of the buttermilk mixture and mix just until combined. Add another 1/3 of the flour mixture - mixing until combined. Mix in remaining half of the buttermilk mixture and finish by mixing in the remaining flour mixture, being sure to scrape the bottom and sides of the bowl with a rubber spatula.
  10. Divide batter among the two prepared cake pans (for even distribution, use a kitchen scale to weight out cake batter.) Spread batter in pans
  11. Bake in preheated 350 degrees oven for 30-35 mins or until a toothpick inserted into center of cake comes out clean.
  12. Remove cake layers from oven and allow to cool in the pans on a wire cooling rack for 15 minutes. Invert cakes onto wire racks to cool completely.
  13. Transfer cake layers on to cardboard cake rounds.
  14. With a serrated bread knife, carefully and evenly slice off 1/8-inch off the tops of the cake layers to remove crust exposing the cake (this will allow for the lemon simple syrup to penetrate and soak into the cakes).
  15. Using a pastry brush, generously brush cakes with lemon simple syrup.
  16. Wrap each layer loosely with plastic wrap. Chill in the refrigerator for 2 hours or overnight.
For the lemon simple syrup:
  1. In a small saucepan set over medium-low heat whisk together lemon juice, water, and can sugar until sugar has dissolved. If using, add citron vodka, set aside and allow to cool to room temperature.
To Prepare American White Chocolate Cream Cheese Buttercream:
  1. Place white chocolate chips in a in a small microwave-safe bowl. Microwave white chocolate in 20-second intervals (stirring in between) for 60-80 seconds or until just melted, being careful not to scorch chocolate. set aside to cool to room temperature before continuing.
  2. In a stand mixer outfitted with the paddle attachment, beat cream cheese and butter on medium-low speed until smooth. Scraping sides of bowl with a rubber spatula.
  3. Stir in vanilla extract. (This recipe uses salted butter, if using unsalted, add 1/2 tsp salt here)
  4. Gradually add confectioners sugar, mixing on low speed until blended after each addition.
  5. Remove the paddle and bowl from mixer, and scrape the paddle, and bottom & sides of the bowl to loosen any confectioners sugar that may be on the bottom.
  6. Return bowl & paddle to the stand mixer.
  7. Increase speed to medium-high, and beat until fluffy, 1-1/2 to 2 minutes.
Assemble Cake:
  1. Place 1 chilled Cake Layer top down on a 9-inch cardboard cake round; place onto a cake turntable/carousel, gently peel off parchment paper, top center with 1 cup of cream cheese buttercream. With an offset spatula or dinner knife, spread from center-out to the edge of the cake.
  2. Top with second layer (top down), and spread the buttercream on the sides of the cake from the bottom in an upwards motion to the top, filling any spaces between layers as you go.
  3. Top with 1 cup of the buttercream, again, spreading from the center out.
  4. Using a cake smoother or pastry scraper, hold the smoother vertical against the side of the cake, and slowly turn the cake to smooth the sides. It doesn’t need to be perfect, for this is a crumb coat just to set the cake.
  5. Refrigerate 30 minutes to set buttercream.
  6. Repeat the frosting step as above.
  7. Holding cake (from bottom of cake board) in one hand, gently press poppyseeds into the bottom third of the sides of the cake to garnish.
  8. Refrigerate 30 minutes or until service.
  9. Optional: top finished cake with an edible pastillage sugar poppy. See the ‘Notes’ section below for a link to purchase the red décortif poppy used to garnish the cake in the photo above.
  10. Although the cake is delicious cold directly from the refrigerator, the cake is best when allowed to sit out 45 minutes prior to serving.
Recipe Notes

To make as a Bundt cake:

Thoroughly brush the inside of a 12-cup Bundt cake pan with vegetable shortening. Dust with all-purpose flour. Fill with cake batter and bake in a pre-heated 350 degrees oven for 55 minutes or until a toothpick comes out clean when inserted in the cake. Cool 20 minutes in the pan. Invert onto a cooling rack to cool completely (about two hours). Return cake to the the Bundt pan. Pour lemon simple syrup evenly over cake, cover with plastic wrap, and allow to soak (at room temperature) for 1 hour, or overnight. Refrigerate cake until service. Invert cake onto a cake service plate. Serve with freshly whipped cream and fresh berries if desired. Serves 12.

Pastillage/Gum Paste Poppy

Visit my friend, Michelle Capogreco’s Etsy shop ‘Sweetpea Sugar Art’ for the edible red poppy I used on the cake pictured above. It was $25. - as well as many other beautiful edible art available in her shop.

Some may remember the gorgeous white crane she created for my birthday cake (created by Perfect Ending Cakes). At my Chinoiserie Birthday Party back in 2015 at Crystal Jade restaurant in San Francisco. Michelle ships worldwide from Syracuse, New York. http://www.etsy.com/listing/236969350

Handmade edible gum paste poppy cake topper
Photo credit: Sweetpea Sugar Art/Etsy


Aubrey’s Birthday Cake 2015
Photo credit: Drew Altizer Photography


Aubrey Brewster and his birthday cake, 2015 Photo credit: Drew Altizer Photography

Aubrey Brewster and his birthday cake, 2015
Photo credit: Drew Altizer Photography

]]> http://aubreyabouttown.com/recipe/lemon-poppyseed-cake/feed/ 0 4046 German Chocolate Cake http://aubreyabouttown.com/recipe/german-chocolate-cake/ http://aubreyabouttown.com/recipe/german-chocolate-cake/#respond Sat, 24 Jul 2021 01:08:23 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3966 Standing the test of time, this rich, decadent, and beloved cake is cross-generational, and is one of my most requested recipes.

  • Chop pecans.
  • Toast pecans for 5 mins.
  • Cool cakes in pans 10 mins before inverting on to cooling racks to cool completely.
  • Melt chocolate in hot cream, stirring until combined & glossy.
  • Whip chocolate ganache until fluffy.
  • Dissolve sugar and melt butter with evaporated milk & egg yolks.
  • Stirring constantly, cook over MED heat until a light butterscotch colour, and thickened.
  • Stir in vanilla extract & dark rum.
  • Mix in sweetened flaked coconut.
  • Mix in toasted pecans.
  • Allow Coconut-Pecan Frosting to cool.
  • Spread Coconut-Pecan Frosting on to first (bottom) cake layer.
  • Spread Coconut-Pecan Frosting on to bottom layer.
  • Frost Whipped Chocolate Ganache over middle (2nd layer of cake.
  • Fill in gaps between layers, and frost a thin layer (crumb coat) around sides and top circumference of the cake.
  • Frost 2nd coat a bit thicker than first, smoothing out the sides with a pastry scraper.
  • Spread top with Coconut-Pecan Frosting.
  • Spread top of cake with Coconut-Pecan Frosting, 1/8 inch from edge.
  • Pipe a scalloped border of Whipped Chocolate Ganache around the top circumference.
  • Chill finished cake at least 1 hour, and up to a week.
German Chocolate Cake
Rich, moist, and velvety layers of chocolate cake, filled & crowned with oh so decadent and butterscotchy Coconut-Pecan Frosting, and enrobed in Whipped Chocolate Ganache.
Servings12 slices
Prep Time10 mins
Cook Time25 mins
Passive Time5 hours
Ingredients
Chocolate Cake
Coconut-Pecan Frosting
Whipped Chocolate Ganache
Instructions
Prepare Chocolate Cake:
  1. Preheat oven to 350 degrees.
  2. Grease the sides and bottoms of three 8-inch round cake pans with vegetable shortening. Line the bottoms with an 8-inch parchment round and lightly grease the parchment then dust the pans with flour. Set aside.
  3. In the bowl of a stand mixer, whisk together: all-purpose flour, baker’s sugar, cocoa powder, baking soda, and kosher salt.
  4. Outfit stand mixer with the paddle attachment. Add cubed butter to flour mixture, mix on MED speed for 2 minutes, or until the mixture is crumbly and resembles wet sand.
  5. With mixer still on MED, add eggs one at a time, mixing until fully incorporated after each egg, add milk, buttermilk, and vanilla extract, mix until just mixed.
  6. With a rubber spatula, scrap down the sides and bottom of the bowl.
  7. Increase speed to MED-HIGH, and beat for 2 minutes longer. The batter may have a ‘curdled’ appearance (this is normal, and represents the bits of butter that will melt into the batter, assuring a silky moist cake).
  8. Using a kitchen scale, evenly divide cake batter amongst the grease and floured cake pans.
  9. Bake cakes on the center rack in your preheated 350 degrees oven for 25 minutes, or until a wooden skewer or toothpick comes out clean when inserted into the center of each cake. While the cakes bake, start the chocolate ganache.
  10. Transfer cake pans to a wire cooling rack, and cool in pans for 10 minutes (the sides of the cakes will have shrunk and pulled away from the sides of the pans. Invert pans on to wire racks, and allow cakes to cool completely (about 40 mins.)
  11. Carefully place each layer on to 8” round cake boards, wrap with plastic wrap, and refrigerate at least 1 hour to chill. Meanwhile, prepare Coconut-Pecan Frosting.
Prepare Whipped Chocolate Ganache:
  1. Place chocolate chips in a large bowl.
  2. In a microwave-safe measuring cup or bowl, heat the heavy whipping cream on HIGH for 2 minutes, or until hot to the touch, pour over the chocolate chips, and stir with a rubber spatula until the chocolate has melted completely, and the chocolate/cream mixture is smooth and glossy.
  3. Set aside, and stir from time to time, scraping the solidified ganache from the sides of the bowl, incorporating fully. The ganache will thicken to a custard consistency (about 3 hours).
  4. Transfer chocolate ganache to the bowl of a stand mixer outfitted with the paddle attachment.
  5. Beat on MED-HIGH until velvety thick, fluffy & light in colour. Cover with plastic wrap, and set aside in a cool place until ready to assemble cake.
Prepare Coconut-Pecan Frosting:
  1. Evenly spread chopped pecans on to a aluminum foil lined baking sheet, toast in a 350 degrees oven for 5 minutes.
  2. Transfer toasted pecans to a small bowl to cool. Allow to cool for 20 minutes.
  3. To a heavy 3-quart saucepan, stir together: evaporated milk, baker’s sugar, butter, and lightly beaten egg yolks. Mix to dissolve sugar.
  4. With a rubber spatula, stirring constantly, heat over MED heat for 5 minutes to melt the butter.
  5. Stirring constantly, continue to cook over MED heat for 15 minutes - being sure to scrape the bottom and sides of the pan. The egg/milk mixture will thicken to the consistency of custard, and will be a light butterscotch in colour.
  6. Immediately remove saucepan from the heat, and stir in vanilla extract and dark rum. Mix in sweetened flaked coconut and toasted pecans.
  7. Transfer mixture to a clean bowl.
  8. Set aside and allow to cool and thicken - giving the mixture a stir from time to time (about 1 hour). Keep covered until ready to assemble cake (the frosting can be made the day or two before assembling the cake, and kept refrigerated; allowing it to set out for 1 hour to soften before using).
  9. Assemble the German Chocolate Cake:
  10. Unwrap plastic wrap, and carefully peel off parchment round from first cake layer, and place TOP-UP on to a cardboard cake round.
  11. If using, center cake & cake round on to a cake carousel.
  12. Measure out 1-1/3 cup of Coconut-Pecan Frosting centered on top of first layer. Using a offset spatula, spread frosting from center-out to 1/8 inch from the edge of the layer (the frosting should be approximately 1/4 inch thick).
  13. Unwrap plastic and parchment from second layer, place cake TOP-DOWN on to frosted first layer.
  14. Measure out 1-1/3 cup Whipped Chocolate Ganache in the center of the 2nd cake layer. As previously instructed, using a offset spatula, spread ganache from center-out to 1/8 inch from the edge of the layer (the whipped ganache should be approximately 1/4 inch thick).
  15. Center the top cake layer on top of the middle layer.
  16. Filling the gaps between the layers, with an offset spatula, spread a thin ‘crumb coat’ layer of Whipped Chocolate Ganache from the BOTTOM-UP, all around the sides of the cake, ending on the outer circumference of the top of the cake.
  17. Refrigerate cake for 30 minutes to set the ganache ‘crumb coat’, readying the cake for the next layer of ganache.
  18. Place the crumb coated cake onto a cake drum (as pictured) or a cake server. And onto a cake carousel (if using).
  19. As before, spread a tad thicker layer of Whipped Chocolate Ganache from the BOTTOM-UP, all around the sides of the cake, ending on the outer circumference of the top of the cake. Using a cake scraper, smooth out the sides of the cake, filling any empty spots (if necessary) with more ganache as needed. There is no need to frost the top of the cake with the Whipped Chocolate Ganache.
  20. Return cake to the refrigerator, and chill 30 minutes.
  21. Measure out 1-1/3 cup of Coconut-Pecan Frosting centered on top of the cake. Using an offset spatula, spread frosting from center-out to 1/8 inch from the edge of the layer (again, the frosting should be approximately 1/4 inch thick).
  22. Lastly: Fill a pastry bag outfitted with a medium star pastry tip with remaining Whipped Chocolate Ganache (you should have approximately 1-1/2 cups of ganache).
  23. Holding at a 45 degree angle, place pastry tip at the outer edge of the circumference of the cake, slightly overlapping the edge of the Coconut-Pecan Frosting, gently squeeze pastry bag, lifting up slightly, then down, releasing pressure to form an inch-long tail. Repeat to create a scalloped border around the top of the cake.
  24. End the final scallop my pulling the tip under the first scallop to close the end.
  25. Refrigerate cake for at least one hour to set the whipped ganache. Keep refrigerated until an hour before serving, giving the cake an hour to come to the perfect serving temperature.
  26. The cake will keep fresh refrigerated up to one week, and two days at room temperature, or one month frozen. If freezing, defrost cake in the refrigerator overnight, again, removing from the refrigerator an hour before serving. Enjoy! Serves 12.
]]> http://aubreyabouttown.com/recipe/german-chocolate-cake/feed/ 0 3966 Éclairs http://aubreyabouttown.com/recipe/eclairs/ http://aubreyabouttown.com/recipe/eclairs/#respond Thu, 08 Jul 2021 03:18:59 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3880 A French original, a favorite Worldwide.
These delectable French classics are easy to make, and takes not much more effort than cupcakes, with twice the appreciation.

  • Add eggs one at a time.
  • Choux paste should form a ball.
  • 1/2 inch round pastry tip.
  • Add hot cream to chocolate morsels.
  • Pipe Crème Pâtissière through hole in top.
  • Pipe up, then down to fill.
  • Press down into ganache, then lift to create a ridge pattern.
  • Rear: cooling on their side.

Éclairs
Try adding 1/2 cup flaked coconut to the prepared Crème Pâtissière for coconut éclairs, and sprinkle tops with more coconut. Or fold in 1/2 cup melted chocolate for chocolate Crème Pâtissière. Don’t care for chocolate? Just a dusting of confectioners sugar on top is all these need. Variations are endless!
Servings20 éclairs
Prep Time40 mins
Cook Time40 mins
Passive Time3 hours
Ingredients
Crème Pâtissière (pastry cream)
Pâté Choux (choux paste)
Chocolate Ganache
Instructions
Prepare Crème Pâtissière:
  1. IF USING VANILLA BEAN PASTE OR EXTRACT, SKIP TO STEP 2. Run a pairing knife down a vanilla bean vertically to split. Place split vanilla bean seed side up on to the counter, and with the back of the pairing knife, scrape down from one end to the other to scrape out seeds. Repeat with other half.
  2. In a medium size bowl, whisk together egg yolks and sugar until the sugar has dissolved, and is fluffy and pale yellow. Set aside
  3. In a large saucepan, whisk together milk, water, and cornstarch.
  4. Place over MED-HIGH heat, and stir in vanilla bean and pods.
  5. Stirring constantly, bring mixture to a boil, then turn down heat to MED. Continue to stir for 5 minutes or until thickened, and the mixture coats the back of a spoon.
  6. Remove from heat, discard vanilla pod (save it for Vanilla Sugar - see Notes below). Quickly whisk 1 cup of the hot milk mixture into the egg yolk mixture (this will temper the eggs before adding to hot mixture).
  7. Add the yolk mixture to the saucepan with the remaining hot milk mixture, whisk quickly so the egg yolks do not scramble.
  8. Continue to cook over MED heat for 8 minutes, or until the crème pâtissière has the consistency of a soft custard.
  9. Remove from heat, and transfer to a bowl, stir in cubed butter (if using vanilla bean paste or extract, add it here) until melted and combined, cover pastry cream with plastic wrap, and allow to cool completely.
  10. For extra smooth pastry cream, press threw a sieve after it has cooled.
  11. Cover with plastic wrap, and refrigerate for 4 hours or overnight.
  12. Transfer crème pâtissière to a piping bag outfitted with a small 1/8 inch round tip, or filling tip. Keep refrigerated until ready to fill éclairs.
Prepare Pâté Choux:
  1. Preheat oven to 375 degrees.
  2. Line two 12”x17” (2-‘half sheets’) baking pans with silicone baking mats or parchment paper, set aside.
  3. In a medium size saucepan, over MED-HIGH heat, bring water, salted butter, and sugar (or salt, if making savory) just to a boil.
  4. Remove from heat, and add flour all at once.
  5. Vigorously mix with a wooden spoon until the flour has fully incorporated, and the dough forms a ball.
  6. Return to the MED-HIGH heat, and stir constantly for 90 seconds until the ball loosens slightly, and it begins to take on a satiny gloss.
  7. Remove from heat, and stir occasionally, pressing the dough into the sides of the saucepan until the dough is no longer hot, and is just warm to the touch.
  8. Transfer the warm dough to the bowl of a stand mixer, outfitted with the paddle attachment.
  9. Turn mixer to MED and add eggs one at a time, beating to fully incorporate between each egg addition.
  10. Beat 2 minutes longer after the last egg has incorporated.
  11. Transfer dough to a large piping bag, outfitted with a 1/2 inch round pastry tip (pictured in the slideshow above) or a 1/2” star tip. Tighten the bag, and use a twist tie to secure the opening.
Form & Bake Éclairs:
  1. Pipe the pâté choux onto the two lined baking pans: EACH sheet pan should hold 10 -3” piped lines for small 4 inch éclairs.
  2. To pipe lines for éclairs, hold pastry bag at a 45 degree angle, gently squeeze a 3/4”x3” line, pulling up into a little ‘tail’ while releasing pressure. Moisten fingertip with water, and gently press the tail in to smooth it out. Repeat to pipe two columns of five 3” horizontal lines spaced 2 inches apart on each baking sheet.
  3. Bake at 375 degrees for 12 mins, or until a crust forms and they begin to puff. While trying not to keep the oven door open that long, quickly pierce one small hole in each éclair with a wooden skewer or toothpick; this little hole will allow excess steam to release while allowing it enough steam to puff further, close oven door, and bake 12 minutes longer until lightly golden brown.
  4. Remove from oven, and allow them to rest on the sheet pan for 5 minutes, rotate each éclair on to their side, and allow to cool completely (this will assure the keep their shape). Repeat with other sheet pan.
Prepare the Chocolate Ganache:
  1. Pour heavy whipping cream into a microwave safe bowl, microwave on HIGH for 90 seconds (make sure not to scorch cream).
  2. Place chocolate morsels into a medium size bowl, cover with hot cream, and stir until chocolate has dissolved into the hot cream, and the ganache is streak free, and glossy.
  3. Allow to cool and thicken a bit on the counter while you fill the éclairs, giving it a stir from time to time. It will thicken as it stands (about 40 mins). If it thickens to much before you have time to dip the éclairs, remelt in microwave in 10 second intervals, giving a good stir in between.
Fill The Éclairs:
  1. Hold a pâté choux in the palm of your impeccable clean hand, and with the other hand, hold the pastry bag of pastry cream by the base, making sure to tighten bag by twisting base.
  2. Gently press pastry bag tip into the little hole where you poked it with a skewer when they were baking. Give the pastry bag a gentle squeeze to fill éclair; you will feel the éclair give a little resistance when it has filled. Wipe off the bit of pastry cream from the hole.
  3. Place filled éclair onto a sheet pan. Repeat until all 20 éclairs are filled.
  4. Refrigerate filled éclairs for 30 minutes to chill.
Dip Éclairs in Chocolate Ganache:
  1. Line a sheet pan with parchment paper.
  2. Holding the éclair by the sides, dip the ‘hole side’ into ganache halfway to coat the top.
  3. Place dipped éclair onto lined sheet pan ganache side up. Repeat with remaining éclairs. If you wish, you may sprinkle the tops with rainbow sprinkles at this time.
  4. Refrigerate 30 minutes longer to set ganache. Repeat the dipping process to double coat the éclairs.
  5. Chill for 3 hours, or overnight.
  6. Serve chilled.
]]> http://aubreyabouttown.com/recipe/eclairs/feed/ 0 3880 Coconut Cake with Coconut-Rum Pastry Cream and Vanilla Cream Cheese Buttercream http://aubreyabouttown.com/recipe/coconut-cake-with-coconut-rum-pastry-cream-and-vanilla-cream-cheese-buttercream/ http://aubreyabouttown.com/recipe/coconut-cake-with-coconut-rum-pastry-cream-and-vanilla-cream-cheese-buttercream/#respond Tue, 27 Apr 2021 19:53:02 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3792 Quintessentially Southern, everything coconut. An American classic perfect for any occasion where only extra special will do.

Creating a buttercream retaining wall for pastry cream cake filling.
Coconut Cake with Coconut-Rum Pastry Cream & Vanilla Cream Cheese Buttercream
Three layers of super-moist coconut sponge, layered with coconut rum crème pâtissière, vanilla cream cheese buttercream, glittered in sweetened flake coconut.
Servings12 slices
Prep Time1 hour
Cook Time30 mins
Passive Time6 hours
Ingredients
Coconut Cake
Coconut-Rum Pastry Cream (Easy Method)
Vanilla Cream Cheese Buttercream
Instructions
Prepare Coconut Cake
  1. Preheat oven to 350 degrees.
  2. Grease the sides and bottoms of three 8-inch round cake pans with vegetable shortening. Line the bottoms with an 8-inch parchment round and lightly grease the parchment then dust the pans with flour. Set aside.
  3. In the bowl of a stand mixer, sift together, cake flour and baking soda.
  4. Whisk in bakers sugar and kosher salt. Set aside.
  5. Fit stand mixer with the paddle attachment, and mix flour mixture and softened butter on LOW speed for 45 seconds, or until mixture resembles wet sand.
  6. With the mixture on LOW, add buttermilk and coconut milk, mix 1-1/2 minutes, scrapping the bottom and sides of the bowl with a rubber spatula halfway through, continue to mix until we’ll combined.
  7. Add egg whites, vanilla and coconut extracts to mixture, beat on MED-HIGH for 2 minutes, scraping the bottom and sides of the bowl with a rubber spatula after the first minute, continue until no lumps are visible.
  8. Remove bowl from stand mixer, with rubber spatula, mix in sweetened flaked coconut.
  9. Evenly distribute cake batter between the 3 greased and floured cake pans. Using a kitchen scale to weigh out the batter will insure even layers. (Mine usually weigh out to approximately 1lb and 6 grams each)
  10. Bake on the oven’s center rack for 25 minutes until evenly risen, golden brown, and a skewer comes out clean when inserted into the center of the cake.
  11. Allow cakes to cool in the pans for 15 minutes, then invert cakes from pans onto cooling racks, and allow to cool completely.
  12. Loosely individually wrap cake layers in plastic wrap, and refrigerate to chill. This can be done the day ahead.
Prepare the Coconut-Rum Pastry Cream
  1. In a medium size bowl, hand whisk egg yolks until foamy (about 30 seconds), set aside.
  2. In a saucepan, whisk together the packet of Coconut Pie Filling Mix, cornstarch, and whole milk until dissolved.
  3. Place over MED heat, and stir constantly for 12 or so minutes, until filling mixture has thickened and begins to bubble.
  4. Remove from heat.
  5. While whisking vigorously, add approximately 1 cup of the hot filling mixture to the yolks. This will “temper” the yolks, so they won’t scramble.
  6. Whisk in remaining hot filling mixture.
  7. Return mixture to the saucepan, and whisk constantly over MED heat for 2 minutes.
  8. Immediately remove from heat, pour mixture back into the bowl, mix in dark rum and butter, stir until butter has completely melted, set aside 5 minutes to cool.
  9. Stir mixture every 10 minutes, until it reaches room temperature.
  10. Place plastic wrap directly on to the Coconut-Rum pastry cream so a skin doesn’t form. Refrigerate 4 hours, or overnight to thicken completely.
Prepare the Cream Cheese Buttercream:
  1. In a stand mixer outfitted with the paddle attachment, beat cream cheese and butter on MED-LOW speed until smooth (about 30 seconds), scraping the bottom & sides of the bowl with a rubber spatula.
  2. Stir in vanilla extract and heavy whipping cream. (This recipe uses salted butter, if using unsalted, add 1/2 tsp salt here.) Beat on MED speed 1 minute, scrapping the bowl in between.
  3. With the mixer on LOW speed, gradually add confectioners sugar by heaping spoonfuls, mixing to incorporate after each addition.
  4. Remove the paddle and bowl from mixer, and scrape the paddle, and bottom & sides of the bowl to loosen any confectioners sugar that may be on the bottom.
  5. Return bowl & paddle to the stand mixer.
  6. Increase speed to MED-HIGH, and beat until fluffy, 1-1/2 to 2 minutes.
  7. Cover with plastic wrap and set in a cool spot until ready to use.
Assemble Cake:
  1. Fit a pastry bag with a 5/8 inch round piping tip, fill with 1-1/2 cups buttercream, tighten opening by twisting to create pressure towards the tip.
  2. Center 1 chilled cake layer top down on to a 9-inch cardboard cake round; gently peel off parchment paper.
  3. Pipe a 5/8 inch border around the top circumference of the edge of the cake layer to create a parameter wall to hold in pastry cream.
  4. Top center with 1 cup of the coconut-rum pastry cream, and spread to the buttercream parameter with an offset spatula or dinner knife, spread from center-out to the edge of the buttercream.
  5. Repeat with second layer.
  6. Top with third layer as before, now spreading the buttercream on the sides of the cake from the bottom in an upwards motion to the top, filling any spaces between layers as you go.
  7. Top cake with 1 cup of the buttercream, again, spreading from the center out.
  8. Using a cake smoother or pastry scraper, hold the smoother vertical against the side of the cake, and slowly turn the cake to smooth the sides.
  9. Refrigerate cake for 30 minutes to firm up buttercream.
  10. Repeat the previous 4 steps to add another layer of buttercream, refrigerating the cake for another 30 minutes to set the buttercream.
  11. Repeat icing the cake once more to create a sticky layer to adhere coconut.
  12. Place a large can on to a cookie sheet and place cake on top of the can.
  13. Gently press sweetened flaked coconut around the sides of the cake, pressing slightly to embed coconut into the sticky layer of buttercream. Allow excess coconut to fall on to cookie sheet. Dust top with coconut.
  14. Refrigerate cake 30 mins longer to set.
  15. Serves 12.
]]> http://aubreyabouttown.com/recipe/coconut-cake-with-coconut-rum-pastry-cream-and-vanilla-cream-cheese-buttercream/feed/ 0 3792 3-Layer Carrot Cake with Cream Cheese Buttercream http://aubreyabouttown.com/recipe/3-layer-carrot-cake-with-cream-cheese-buttercream/ http://aubreyabouttown.com/recipe/3-layer-carrot-cake-with-cream-cheese-buttercream/#respond Sun, 28 Feb 2021 13:54:52 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3576 Arguably one of America’s favorite cakes. Wether as cupcakes, jelly rolls, one layer or 12, this American classic has become a global phenomenon, in an incarnation.
I’m delighted to share my decadent take on this beloved cake, and I hope it becomes your go to fir any occasion.

  • Grate 3 cups fresh carrots
  • The Carrot Cake Batter
  • Use a scale to weigh batter for even layers
  • Tap pans on the counter to release air bubbles
  • If a skewer or toothpick come out clean, it’s ready
  • Even rise
  • Cool in pans on a rack 15 minutes
  • Allow butter & cream cheese come to room temperature
  • Gradually add confectioners sugar
  • Whip buttercream until light & fluffy
  • Light & fluffy buttercream
  • Spread buttercream from the center out
  • Dollop buttercream in center
  • Grease, line, and flour sides
  • Ice the top
  • Smooth sides of cake
  • Smooth edges inward with offset spatula
  • The star tip for scalloped border
  • Thoroughly blend colour
  • Gently press finely chopped walnuts into sides
  • Use a toothpick to add colour concentrate
  • Carefully place cake on cake drum or cake stand
  • Add a scalloped border
  • Buttercream carrot roots
  • Hold the ‘leaf’ tip vertically
  • Pipe on carrot in a ‘ball’ shape
  • Start carrot top, wiggling out
  • The Carrot Cake

3-Layer Carrot Cake with Cream Cheese Buttercream
This show-stopper, is grand. A tall cake, moist & decadent, and packed with fruit, this classic is beyond incredible, and will quickly become a favorite when you want to impress. See ‘Notes’ below for cupcakes
Servings12-16 slices
Prep Time20 mins
Cook Time35 mins
Passive Time5 hrs
Ingredients
Carrot Cake Batter
Cream Cheese Buttercream
Decorating Tools
Instructions
To Prepare Cake Batter:
  1. Pre-heat oven to 350 degrees fahrenheit (176 celsius). Position rack in the center of the oven.
  2. Grease bottom & sides of three 9-inch round cake pans with vegetable shortening. Line bottoms with parchment rounds, dust sides with flour.
  3. In a large bowl, whisk together flour, baker’s sugar, baking soda, cinnamon, nutmeg, and salt. Mix until cinnamon is visibly disbursed throughout.
  4. Add brown sugar, mix until combined.
  5. Add beaten eggs and vegetable oil, stirring just until dry ingredients are moistened.
  6. Stir in vanilla extract, pineapple, shredded carrots, applesauce, chopped walnuts, and sultanas. Mix with on MED speed until well combined, use a rubber spatula to scrape the bottom & sides of the bowl in-between mixing.
  7. Divide batter into three 9-inch greased & floured cake pans.
  8. Bake on the center rack in a preheated 350 degrees oven (with fan) for 35 minutes, or until a wooden pick inserted in center comes out clean.
  9. Cool in pans on wire racks 15 minutes.
  10. Remove from pans to wire racks, and cool completely, about 2 hours.
  11. Wrap cakes with plastic wrap and chill in refrigerator 1 hour to overnight.
To Prepare Cream Cheese Buttercream:
  1. In a stand mixer outfitted with the paddle attachment, beat cream cheese and butter on medium-low speed until smooth. Scraping sides of bowl with a rubber spatula.
  2. Stir in vanilla extract. (This recipe uses salted butter, if using unsalted, add 1/2 tsp salt here)
  3. Gradually add confectioners sugar, mixing on low speed until blended after each addition.
  4. Remove the paddle and bowl from mixer, and scrape the paddle, and bottom & sides of the bowl to loosen any confectioners sugar that may be on the bottom.
  5. Return bowl & paddle to the stand mixer.
  6. Increase speed to medium-high, and beat until fluffy, 1-1/2 to 2 minutes.
To Assemble Cake:
  1. Place 1 chilled Cake Layer top down on a 9-inch cardboard cake round; gently peel off parchment paper, top center with 1 cup of cream cheese buttercream, and other an offset spatula or dinner knife, spread from center-out to the edge of the cake.
  2. Repeat with second layer.
  3. Top with third layer as before, now spreading the buttercream on the sides of the cake from the bottom in an upwards motion to the top, filling any spaces between layers as you go.
  4. Top with 1 cup of the buttercream, again, spreading from the center out.
  5. Using a cake smoother or pastry scraper, hold the smoother vertical against the side of the cake, and slowly turn the cake to smooth the sides.
  6. Press chopped walnuts into the sides of the cake to cover the sides.
  7. Fill piping bag fitted with a medium-sized star tip (I use the Wilton 1M tip) with 1-1/2 cups of cream cheese buttercream.
  8. Pipe a scallop border around the border on top of the cake, by holding the tip at a 45 degree angle on the surface of the cake, and gently squeezing the bag in an upwards motion, then down, releasing pressure, and pulling to a tip (tail), in a wave shape. Repeat around the border of the cake. Serves 12-16
Optional - To Make Buttercream ‘Carrot’ Decorations,
  1. In a small bowl, mix 2/3 cup buttercream with a very small amount of orange food colour, or equal amounts of red & yellow to achieve desired colour. Fill a pastry bag, fitted with a medium-small round tip (I use the Wilton 1A tip) with the orange buttercream.
  2. In another small bowl, mix 1/4 cup buttercream with a very small amount of ‘Kelly’ green food colour to achieve desired shade. Fill a pastry bag, fitted with a ‘leaf” tip (I use the Ateco 352 tip) with the green buttercream.
  3. Select on the top of the cake where you wish to pipe the carrots, I do six equally around the top, pointing towards the center. Pipe 12 or 16 if you prefer a carrot on each slice of cake.
  4. Holding the tip at a 45 degree angle against the inside of the scalloped border, gently squeeze piping bag to for a little ball, stop, press one more ball, release pressure, and pull into a point (tail) towards the center to creat a 1-1/2 inch baby carrot. Each little ball represents the ridges of an actual carrot. Repeat.
  5. For the ‘carrot top’, hold the green buttercream-filled pastry bag’s leaf tip at a 45 degree angle on the top of the bulbous end of the carrot, gently squeeze bag while pulling back towards the scalloped border in a ‘wiggling’ motion, releasing pressure and pulling out to a tip.
Recipe Notes

Cupcakes & Mini Cupcakes

This recipe makes 3 dozen (36) full-size cupcakes. Fill cupcake liners 1/4 inch from the top, bake 25 minutes, or until a toothpick or wooden skewer comes out clean when inserted into the middle of a cupcake.

Mini Cupcakes

Mini Carrot 2” Cupcakes

Mini 2-inch White Gold-Lined Cupcake Liner

Makes 80 mini 2” cupcakes. I use these gold-lined mini cupcake liners (they are available in pink, sky blue, brown, and white - as pictured above). They are ridged, and stand on their own, without any need for mini cupcakes tins; simply fill them with cake batter 1/4 inch from the top, place on a baking sheet pan (takes two sheet pans, 40 each), and bake in at 350 degrees, for 18 minutes, or until a toothpick or wooden skewer comes out clean when inserted in the middle of a cupcake.

Recipe Variations & Substitutes

Golden raisins are a perfect substitute for sultanas.

Try chopped pecans instead of walnuts, or a combination of both!

Try adding 1/2 cup finely chopped candied ginger root to the batter to add a warm touch of spice.

]]> http://aubreyabouttown.com/recipe/3-layer-carrot-cake-with-cream-cheese-buttercream/feed/ 0 3576 The Ultimate Everything Chocolate-Chip Cookie http://aubreyabouttown.com/recipe/the-ultimate-everything-chocolate-chip-cookie/ http://aubreyabouttown.com/recipe/the-ultimate-everything-chocolate-chip-cookie/#respond Thu, 17 Dec 2020 02:08:32 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3260 These may be the last chocolate chip cookie recipe you’ll ever need. Buttery, intensely chocolatey, with nutty crunch, and a sweet & tart chew, and a creamy finish, all encased in a cookie with the perfect balance of crisp and chewy. Gifting these are always a welcomed treat. If tropical flavors are your jam, check out the ‘Tropical-Chip’ version in the Recipe Notes.

The Ultimate Everything Chocolate-Chip Cookie
These are the cookies Santa wants for Christmas!
Servings62 cookies
Ingredients
Instructions
Prepare the Cookie Dough
  1. In a medium-sized bowl, whisk together flour, baking soda, and kosher salt - whisk until well combined. Set aside.
  2. In a large bowl, toss to combine: semisweet & white chocolate chips, butterscotch morsels, the chopped pecans & walnut nut meats, dried cranberries, and flaked coconut. Set aside.
  3. In the bowl of a stand mixer, with the paddle attachment, cream together softened butter, brown sugar, and sugar. Beat on MED speed 2-1/2 minutes, or until light & fluffy.
  4. Add vanilla extract, and add eggs one at a time, beat until incorporated (about 1 minute).
  5. Using a 1/2-cup measuring cup as a scoop, with the mixer on LOW, add flour mixture 1 scoop at a time, blending after each addition, scrapping the sides and bottom of the bowl with a rubber spatula to fully incorporate.
  6. Remove bowl from mixer stand, scrape off the paddle with rubber spatula.
  7. With a strong rubber spatula or wooden spoon, to the cookie dough, fold in the tossed chocolate chip & nut mixture. Mix well to fully incorporate.
  8. Transfer prepared cookie dough to a smaller bowl, press a sheet of plastic wrap on to the surface of the cookie dough to insure its air tight.
  9. Refrigerate 3 hours or overnight.
Bake the Cookies
  1. Preheat oven to 350 degrees.
  2. Line two sheet pans with parchment paper or a silicone liner.
  3. Using a 2-ounce (1/4 cup) quick-release ice cream scoop, (for small tea/party sized cookies, see ‘Notes’ below.), scoop cookie dough on to parchment-lined 12” x 15-1/2” sheet pan 2 inches apart. Each sheet should hold 6 cookies (3 cookies lengthwise, 2 across).
  4. Bake at 350 degrees for 14 minutes, remove sheet pans from oven and allow to cool on sheet pan 5 minutes, then transfer cookies to a wire rack to cool completely.
  5. Repeat Steps 2, 3, & 4, keeping the cookie dough refrigerated in between scooping, and allowing sheet pans to cool completely before scooping out dough on to sheet pans (about 8 mins, or the time it takes to bake a batch - using two or three pans, you may queue them so there will always be a cooled pan available).
  6. Allow chocolate chips to completely cool and harden before packing and storing. To gift cookies, stack cooled cookies in a gift tins or cellophane bags tied closed with a ribbon. Or store in a cookie jar, or an airtight container. Makes 42 cookies.
Recipe Notes

These petite two-bite versions are excellent for tea, parties, small goodie bags, or for when you need to share with a group.

2oz and 1oz cookie scoops

2-ounce ice cream scoop and 1-ounce cookie scoop yields a 3”x1” inch cookie, and a 2-1/2”x1/2” inch cookie (respectively).

To Prepare Tea Sized Cookies
Prepare the Cookie Dough.

Follow the ‘Bake the Cookies’ Steps 1 & 2.

Step 3:  Using a 1-ounce cookie scoop (see size difference in the photo), scoop cookie dough on to parchment-lined 12” x 15-1/2” sheet pan 2 inches apart.

Each sheet pan holds 12 cookies (4 cookies lengthwise, 3 across).

Step 4:  Bake at 350 degrees for 8 minutes, remove sheet pans from oven and allow to cool on sheet pan 5 minutes, then transfer cookies to a wire rack to cool completely.
Continue with Steps 5 & 6.

Makes 124 2-1/2” x 1/2” cookies.

 

Variation: Tropical-Chip Cookie

Follow the recipe for ‘The Ultimate Everything Chocolate-Chip Cookies, but replace all of the chips, fruit, and nuts for the following cookie dough mix-ins. 
4 cups white chocolate chips, 3 cups diced candied dried pineapple chunks, 3 cups chopped macadamia nuts, 2 cups butterscotch morsels, 1-1/2 cups sweetened flaked (not shredded) coconut, 1-1/2 cups dried cranberries or diced dried mango, and add 1 tsp rum flavoring extract when adding the vanilla (in addition to the vanilla extract in the recipe).

 

 

]]> http://aubreyabouttown.com/recipe/the-ultimate-everything-chocolate-chip-cookie/feed/ 0 3260 Classic Cheesecake with Sour Cream-Cheese Topping http://aubreyabouttown.com/recipe/classic-cheesecake-with-sour-cream-cheese-topping/ http://aubreyabouttown.com/recipe/classic-cheesecake-with-sour-cream-cheese-topping/#respond Tue, 17 Nov 2020 20:14:39 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2984 The best cheesecake you’ll ever taste, trust. Perfect balance of tangy & sweet, and creamy all-the-way through.

Classic Cheesecake
Servings10 slices
Prep Time15 mins
Cook Time35 mins
Passive Time8 hours
Ingredients
Graham Cracker Crust
Cheesecake Batter
Sour Cream-Cheese Topping
Instructions
To Prepare Crust
  1. Preheat oven to 350 degrees.
  2. Melt 1/3 cup butter in the microwave, or over the stove in a small saucepan, set aside.
  3. Line the bottom of an 8-inch springform pan with an 8-inch parchment disc.
  4. To a large 1 gallon size plastic zipper bag, add: graham crackers, flour, and sugar. Press air from bag, and seal.
  5. Lay zipper bag flat, and with a rolling pin, wine bottle, are the back of a skillet, roll across the bag to crush graham crackers to a mealy crumb. Shake bag to combine.
  6. Add melted butter, and shake and massage bag until the crust mixture resembles wet sand. Check with your fingertips to ensure butter has fully coated the flour & crumb mixture.
  7. Evenly disperse crust mixture into the bottom of prepared springform pan.
  8. With the bottom of a straight-sided water glass or measuring cup, working from the center-out, gently and evenly press crumbs into the bottom of the pan, working out to the sides, form a 1/2 lip around the circumference to form a short-sided crust up the sides of the pan (about 1/2 an inch).
  9. Bake in preheated 350 degrees oven for 12 mins.
  10. Transfer pan to a rack, let cool completely (about 25 mins).
  11. Prepare Cheesecake Batter.
To Prepare Cheesecake
  1. Adjust oven temperature to 325 degrees.
  2. In a bowl of a stand mixer or a large bowl with a hand mixer, beat together: softened cream cheese, sugar, and vanilla, being sure to scrape the sides of the bowl with a rubber spatula, blend until smooth, and sugar has dissolved.
  3. Mix sour cream, lemon juice (add zest of 1 lemon if a more bright and citrusy cake is preferred), flour, cornstarch, and salt into cream cheese mixture, continue to beat with mixer until smooth, and no lumps of flour or corn starch remain - being sure to scrape the sides of the bowl with a rubber spatula.
  4. Add eggs one at a time, mixing well after each addition.
  5. Place pan with the prepared crust on a baking sheet.
  6. Pour cheesecake filling over crust, using an off-set spatula to evenly spread out filling in necessary.
  7. Place on your oven’s center rack, and bake for 30-35 minutes or until the edges of the top of the cheesecake begin to puff slightly and the center slightly jiggles (but has not puffed) when gently wiggled. And will help prevent a crack from forming.
  8. Turn off heat, and open the oven door slightly, using a rolled-up kitchen towel to keep the door open a jar. This step will “ripen” the cheesecake, giving it that signature ‘tanginess’.
  9. Allow cheesecake to cool in and along with the oven until room temperature (about 4 hours).
  10. Refrigerate cheesecake for at least 4 hours or better, overnight.
  11. With an off-set spatula, evenly spread Sour Cream-Cheese Topping over the top of the cheesecake.
  12. Refrigerate 2 hours longer.
  13. Serves 10.
To Prepare Sour Cream-Cheese Topping
  1. Beat cream cheese, sugar, sour cream, and vanilla together until smooth, and sugar has completely dissolved.
  2. To check if the sugar has dissolved, rub a bit of topping between your fingers to check for grittiness.
  3. With an off-set spatula, spread topping evenly over the top of the cheesecake, refrigerate at least two hours to set.
]]> http://aubreyabouttown.com/recipe/classic-cheesecake-with-sour-cream-cheese-topping/feed/ 0 2984 Chocolate Cheesecake http://aubreyabouttown.com/recipe/chocolate-cheesecake/ http://aubreyabouttown.com/recipe/chocolate-cheesecake/#respond Mon, 02 Nov 2020 10:00:42 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2871 If you love chocolate mousse, but you’re torn between it and the cheesecake, then worry no longer, this divine combination between both is your jam…chocoholics rejoice!

Chocolate Cheesecake
Though, perfectly delightful directly from the refrigerator, the chocolate flavor is more intense when removed from the refrigerator for an hour, and served at room temperature.
Servings10 slices
Prep Time30 mins
Cook Time45 mins
Passive Time8-10 hours
Ingredients
Chocolate Wafer Crust
Chocolate Cheesecake Filling
Chocolate Cheesecake Topping
Instructions
To Prepare Crust
  1. Preheat oven to 350 degrees.
  2. Line the bottom of an 8-inch springform pan with an 8-inch parchment disc.
  3. Melt 1/3 cup butter in the microwave, or over the stove in a small saucepan, set aside.
  4. Gently twist Oreo cookies to separate into 36 wafers. With the back of a pairing knife or dinner knife, scrap off the ‘Stuff’ (cream filling), discard filling.
  5. Add chocolate wafers, flour, sugar, and cocoa powder to a gallon-size zipper bag. Press air from bag, and seal.
  6. Lay zipper bag flat, and with a rolling pin, wine bottle, are the back of a skillet, roll across the bag to crush chocolate wafers to a mealy crumb. Shake bag to combine.
  7. Add melted butter, and shake and massage bag until the water crust mixture resembles wet sand. Check with your fingertips to ensure butter has fully coated the flour & crumb mixture.
  8. Evenly disperse crust mixture into the bottom of prepared springform pan.
  9. With the bottom of a straight-sided water glass or measuring cup, working from the center-out, gently and eventually press crumbs into the bottom of the pan, working out to the sides, form a 1/4 inch thick lip around the circumference to form a short-sided crust up the sides of the pan (about 1-inch).
  10. Bake in preheated 350 degrees oven for 12 mins.
  11. Immediately transfer pan to a wire rack, let cool completely (about 20 minutes)
  12. Prepare Chocolate Cheesecake Filling.
To Prepare Cheesecake Filling
  1. Adjust oven temperature to 325 degrees.
  2. With a chef’s knife, chop chocolate (or use chips). Add chopped chocolate (or chips) to a microwave-safe bowl, melt on HIGH at intervals of 20 seconds, stirring in-between. Repeat until melted, and only small unmelted pieces remain, stir to finish melting. Set aside.
  3. In a bowl of a stand mixer or a large bowl with a hand mixer, beat together: softened cream cheese, sugar, heavy cream, and vanilla, being sure to scrape the sides of the bowl with a rubber spatula, blend until smooth, and sugar has dissolved.
  4. Mix sour cream, flour, and cornstarch into cream cheese mixture, beat until well combined.
  5. Add eggs one at a time, mixing well after each addition.
  6. Separate 1/3 cheesecake filling, set aside.
  7. Add melted chocolate to the other 2/3 of cheesecake mixture, combine until no streaks of white batter remain.
  8. Place prepared crust on a baking sheet.
  9. Pour chocolate cheesecake filling over crust, using an off-set spatula to evenly spread out filling.
  10. Place on your oven’s center rack, and bake for 30 minutes. Holding cake by the baking sheet, carefully remove cake from oven.
  11. Working from the outside-in, gently pour the remaining 1/3 cheesecake batter over the chocolate batter, carefully return to the oven.
  12. Continue to bake for 15 minutes longer, or until the edges of the top of the cheesecake begin to puff slightly and the center slightly jiggles (but has not puffed) when gently wiggled.
  13. Turn off heat, and open the oven door slightly, using a rolled-up kitchen towel to keep the door open a jar.
  14. Allow cheesecake to cool in and along with the oven until room temperature (about 4 hours). The cheesecake will shrink slightly, and pull away from the pan.
  15. Refrigerate cheesecake for at least 4 hours or better, overnight.
  16. Remove cheesecake from pan, and position on to a cake stand or serving plate. With an off-set spatula, evenly spread Vanilla Cheesecake Topping over the top of the cheesecake.
  17. Refrigerate 2 hours longer to set.
  18. Serves 10.
To Prepare Topping
  1. With a hand mixer or wooden spoon , beat the softened cream cheese, sugar, cream, and vanilla together until smooth, and sugar has completely dissolved.
  2. To check if the sugar has dissolved, rub a bit of topping between your fingers to check for grittiness.
  3. Add melted chocolate, beat until fluffy, and no white streaks remain.
  4. Transfer topping to a piping bag, fitted with a star tip. Pipe a scalloped border around top circumstance of cheesecake by gently pressing down, and lifting up slightly, then out into a tail - like a capital R or a wave (as photographed). Or rosettes, by positioning tip flat on the cake holding the pastry bag vertically, gently squeezing While lifting and releasing to form a ‘kiss’. Alternatively, for a simpler finish; with an off-set spatula, spread topping evenly over the cheesecake.
  5. Refrigerate two hours to set.
Recipe Notes

Notes:

 

Related Video:

Chocolate Cheesecake

]]> http://aubreyabouttown.com/recipe/chocolate-cheesecake/feed/ 0 2871 Aubrey’s Classic Pumpkin Cheesecake http://aubreyabouttown.com/recipe/aubreys-classic-pumpkin-cheesecake/ http://aubreyabouttown.com/recipe/aubreys-classic-pumpkin-cheesecake/#respond Thu, 22 Oct 2020 02:33:25 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2822 I’ve been baking this autumnal classic for years, and it has been a crowd favorite for just as long. It travels beautifully for when you’re called upon to bring the Thanksgiving dessert, and ships effortlessly for those homemade holiday gifts. See notes at the bottom of page for gift giving tips!

Classic Pumpkin Cheesecake
Servings10 slices
Prep Time30 mins
Cook Time45 mins
Passive Time8-10 hours
Ingredients
Cinnamon-Graham Crust
Pumpkin Cheesecake Filling
Vanilla Cheesecake Topping
Instructions
To Prepare Crust
  1. Preheat oven to 350 degrees.
  2. Melt 1/3 cup butter in the microwave, or over the stove in a small saucepan, set aside.
  3. Line the bottom of an 8-inch springform pan with an 8-inch parchment disc.
  4. To a large 1 gallon size plastic zipper bag, add: graham crackers, flour, sugar, and cinnamon. Press air from bag, and seal.
  5. Lay zipper bag flat, and with a rolling pin, wine bottle, are the back of a skillet, roll across the bag to crush graham crackers to a mealy crumb. Shake bag to combine.
  6. Add melted butter, and shake and massage bag until the crust mixture resembles wet sand. Check with your fingertips to ensure butter has fully coated the flour & crumb mixture.
  7. Evenly disperse crust mixture into the bottom of prepared springform pan.
  8. With the bottom of a straight-sided water glass or measuring cup, working from the center-out, gently and eventually press crumbs into the bottom of the pan, working out to the sides, form a 1/2 lip around the circumference to form a short-sided crust up the sides of the pan (about 1/2 an inch).
  9. Bake in preheated 350 degrees oven for 12 mins.
  10. Transfer pan to a rack, let cool completely.
  11. Prepare Pumpkin Cheesecake Filling.
To Prepare The Pumpkin Cheesecake
  1. Adjust oven temperature to 325 degrees.
  2. In a bowl of a stand mixer or a large bowl with a hand mixer, beat together: softened cream cheese, sugar, heavy cream, and vanilla, being sure to scrape the sides of the bowl with a rubber spatula, blend until smooth, and sugar has dissolved.
  3. Mix in pumpkin, flour, and cornstarch, pumpkin pie spice, and nutmeg into cream cheese mixture, combine until no streaks of white batter remain.
  4. Add eggs one at a time, mixing well after each addition.
  5. Place prepared crust on a baking sheet.
  6. Pour cheesecake filling over crust, (1/4 inch from the top to allow for a slight rise) using an off-set spatula to evenly spread out filling.
  7. Place on your oven’s center rack, and bake for 45 minutes or until the edges of the top of the cheesecake begin to puff slightly and the center slightly jiggles (but has not puffed) when gently wiggled.
  8. Turn off heat, and open the oven door slightly, using a rolled-up kitchen towel to keep the door open a jar.
  9. Allow cheesecake to cool in and along with the oven until room temperature (about 4 hours).
  10. Refrigerate cheesecake for at least 4 hours or better, overnight.
  11. Center the Vanilla Cheesecake Topping in on large dollop on top of the center of the cheesecake, from the center out, with an off-set spatula, evenly spread over the top of the cheesecake.
  12. Refrigerate 2 hours longer. Serves 10.
To Prepare Topping
  1. Mix ingredients together until smooth, and sugar has completely dissolved.
  2. To check if the sugar has dissolved, rub a bit of topping between your fingers to check for grittiness.
  3. With an off-set spatula, spread topping evenly over the cheesecake, refrigerate two hours to set.
Recipe Notes

Cheesecake freezes beautifully, and it one of the easiest cakes to ship - and who wouldn’t want to receive one?

These 7-1/4 inch oven-safe paper ‘Panettone‘ pans are perfect for presenting and giving your pumpkin cheesecake. Just use them as you would a springform pan. They even have a pull tab to easily remove the cake. They are available on Amazon. 

7-1/4 inch oven-safe paper Panettone pan

]]> http://aubreyabouttown.com/recipe/aubreys-classic-pumpkin-cheesecake/feed/ 0 2822 Haute Living Magazine Feature: Meyer Lemon Squares http://aubreyabouttown.com/recipe/meyer-lemon-squares/ http://aubreyabouttown.com/recipe/meyer-lemon-squares/#respond Sat, 11 Jul 2020 22:18:48 +0000 http://aubreyabouttown.com/?post_type=recipe&p=1859 I was delighted when Haute Living Magazine asked me to share one of my quintessential summer favorite recipes, my Meyer Lemon Squares In their inaugural ‘Haute Kitchen’ section in their July/August 2020 issue. I hope you enjoy these refreshing and tart treats! To read my feature in Haute Living, CLICK HERE.

Meyer Lemon Squares
When my friends, Gil & Kyle lovingly surprised me with a sack of Meyer lemons from their tree, I just had to bake something as sweet as their gesture. The use of Meyer lemons in these zesty squares makes for a marvelous alternative to the traditional lemon. Try with regular lemons, limes, oranges, or any citrus you may have!
Servings16 squares
Prep Time20 mins.
Cook Time20 mins.
Passive Time2 hours
Ingredients
For the Cookie Crust
For the Meyer Lemon Filling
Instructions
To Prepare Cookie Crust
  1. Preheat oven to 350 degrees. Line a 8x8” square cake pan with parchment paper.
  2. In a medium bowl, combine cookie crumbs, flour, and sugar.
  3. Stir in melted butter until mixture resembles wet course sand.
  4. Evenly distribute crust mixture in the bottom of the parchment-lined pan. Press crust mixture to compact.
  5. Bake in 350 oven for 12 mins. Remove. Allow to cool completely.
To Prepare Meyer Lemon Filling
  1. Lower oven temperature to 325 degrees.
  2. In a medium bowl, combine sweetened condensed milk, lemon juice, egg yolks, and lemon zest. Mix well.
  3. Pour lemon filling over cooled crust.
  4. Bake in 325 oven for 20 minutes, or until the lemon has a slight jiggle when gently shaken. Remove from oven to a rack to cool.
  5. Cool completely to room temperature, then refrigerate at least 4 hours until set.
  6. Gently lift from parchment paper out of pan and on to a work surface.
  7. Through a sifter, evenly sift A generous layer of confectioners sugar over cooled lemon filling. Cut into 16 2x2-inch squares.
  8. Serve chilled.
Recipe Notes

* I use 24 “Coconut Cocadas” by ‘Mother’s’ brand cookies to make the crust. Seal the coconut cookies (or shortbread cookies) in a large plastic zipper bag and crush into crumbs using a rolling pin or wine bottle.

 

For a perfect addition to your Afternoon Tea service, an 8 by 8-inch pan will yield 24 tea-size Meyer lemon bars. Serve individually in paper cups.  

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