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His Grandma’s Caramel Cake

My Grandma’s Caramel Cake

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 12 servings

My Grandma’s Caramel Cake


For the cake:

4 cups cake flour

2 tsp baking powder

2 tsp baking soda

3/4 tsp salt

1 cup unsalted butter

2 cups granulated sugar

2 tsp vanilla extract

4 eggs

2 cups buttermilk

For the icing:

3/4 cup granulated sugar (for browning)

3 3/4 cups granulated sugar

1 tbsp plus 1 1/2 teaspoons flour

3/4 tsp salt

1 1/2 cups evaporated milk

2 sticks + 1 tbsp butter

1 tbsp + 1 1/2 tsp vanilla extract


For the cake:

1. Preheat oven to 350 degrees.

2. Butter two round 9×2 inch cake pans, line bottom with parchment paper and butter again.

3. Whisk flour baking powder, soda, and salt together and set aside.

4. In the bowl of an electric mixer, beat butter and sugar together until pale and fluffy.

5. Add vanilla extract and mix well.

6. Add eggs one at a time, incorporating each one before adding another.

7. With mixer on low speed, mix in buttermilk until just combined.

8. Add flour mixture in three parts, mixing after each addition until just combined.

9. Do not over mix!

10. Pour batter in pans and drop the pans on the counter couple of times to remove bubbles.

11. Bake 35 – 40 minutes, or until an inserted toothpick comes out clean.

12. Cool cakes in pan for 10 minutes.

13. Remove from the pans and cool completely on racks.

For the icing:

1. Put 3/4 of sugar into cast iron or other heavy skillet over medium heat.

2. Let sugar melt and turn into an amber color.

3. While the sugar is melting, put 3 3/4 cups sugar, butter, flour, salt, evaporated milk into large sauce pan and bring to a boil.

4. Add melted/browned sugar and continue boiling until temperature reaches “soft ball” stage or 232 degrees.

5. Remove from heat and begin whisking.

6. Add vanilla and continue whisking until icing has cooled to a spreadable but not runny consistency.

To assemble:

1. Place bottom layer on a cake plate. ‘

2. Spread icing on top of bottom layer.

3. Place top layer on top of the iced bottom layer.

4. Spread icing on top layer and sides of cake.

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Coconut Layer Cake

Coconut Layer Cake


Why this recipe works: Too often, a coconut cake is just plain white cake with plain white frosting sprinkled with shredded coconut, lacking any real coconut flavor. Coconut cake should be perfumed inside and out with the cool, subtle, mysterious essence of coconut. Its layers of snowy white cake should be moist and tender, with a delicate, yielding crumb, and the icing a silky, gently sweetened coat covered with a deep drift of downy coconut.

For this type of cake, we found a traditional butter cake to be best. To infuse this cake with maximum coconut flavor, we relied on coconut extract and cream of coconut in the cake and the butter­cream icing. We also coated the cake with a generous amount of shredded coconut for more flavor and textural interest.

A triumvirate of coconut products puts maximum coconut flavor in this classic, tender cake.


Makes one 9-inch, 4-layer cake

Cream of coconut is often found in the soda and drink-mix aisle in the grocery store. One 15-ounce can is enough for both the cake and the buttercream; make sure to stir it well before using because it separates upon standing.

  • 1 large egg
  • 5 large egg whites
  • 3/4 cup cream of coconut
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 2 1/4 cups cake flour (9 ounces), sifted
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon table salt
  • 12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces, softened, but still cool
  • 2 cups packed sweetened shredded coconut (about 8 ounces)
  • 4 large egg whites
  • 1 cup granulated sugar
  •   pinch table salt
  • 1 pound unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool
  • 1/4 cup cream of coconut
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 1. For the Cake: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans with shortening and dust with flour.
  • 2. Beat egg whites and whole egg in large measuring cup with fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined.
  • 3. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 1/2 minutes.
  • 4. With mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining 1 cup liquid in steady stream (this should take about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. (Batter will be thick.)
  • 5. Divide batter between cake pans and level with offset or rubber spatula. Bake until deep golden brown, cakes pull away from sides of pans, and toothpick inserted into center of cakes comes out clean, about 30 minutes (rotate cakes after about 20 minutes). Do not turn off oven.
  • 6. Cool in pans on wire racks about 10 minutes, then loosen cakes from sides of pans with paring knife, invert cakes onto racks and then re-invert; cool to room temperature.
  • 7. While cakes are cooling, spread shredded coconut on rimmed baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature.
  • 8. For the Buttercream: Combine whites, sugar, and salt in bowl of standing mixer; set bowl over saucepan containing 1 1/2-inches of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer, about 2 minutes.
  • 9. Transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticky, about 7 minutes. Reduce speed to medium-high and beat in butter 1 piece at a time. Beat in cream of coconut and coconut and vanilla extracts. Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium-high speed until well-combined, about 1 minute.
  • 10. To Assemble the Cake: Follow illustrations in chart below. Cut into slices and serve. (Wrap leftover cake in plastic and refrigerate; bring to room temperature before serving.)

  • Assembling the Cake

    1. With a long serrated knife, cut both cakes in half horizontally so that each cake forms two layers.

  • 2. Put a dab of icing on a cardboard round cut just larger than the cake. Center one cake layer on the round.

  • 3. Place a large blob of icing in the center of the layer and spread it to the edges with an icing spatula.

  • 4. Hold the spatula at a 45-degree angle to the cake and drag it across the surface to level the icing. Repeat steps 3 and 4 with remaining cake layers.

  • 5. To ice the sides of the cake, scoop up a large dab of icing with the tip of the spatula and spread it on the sides with short side-to-side strokes.

  • 6. Sprinkle the top of the cake with coconut. Then press the coconut into the sides, letting the excess fall back onto a baking sheet.


Americas Test Kitchen
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Mozzarella Gobi Koftas with Sweet Potato Raita

Mozzarella Gobi Koftas with Sweet Potato Raita

Recipe courtesy Bal Arneson

Total Time:

40 min

  • Prep: 20 min
  • Inactive Prep:
  • Cook: 20 min
  • Level: Intermediate
  • Yield: 4 to 6 koftas


  • 1 cup finely grated cauliflower
  • 1/4 cup grated mozzarella cheese
  • 2 tablespoons chickpea flour
  • 2 tablespoons plain yogurt
  • 1 teaspoon garam masala
  • Pinch salt
  • 2 tablespoons grapeseed oil
  • Sweet Potato Raita, recipe follows
  • Sweet Potato Raita
  • 4-ounces sweet potato, cut into a small dice
  • 1 cup low-fat sour cream
  • 1/2 cup skim milk
  • 2 tablespoons minced red onion
  • 1 tablespoon finely chopped fresh chives
  • 1 teaspoon garam masala
  • Pinch salt


In a medium-size bowl mix together the cauliflower, cheese, flour, yogurt, garam masala, and salt.

Put a large nonstick skillet over medium-high heat and add the oil. Roll the cauliflower mixture into balls about the size of golf balls and begin to place them in the heated oil. Fry on all sides, in batches, 2 to 3 minutes, or until golden brown. Serve the koftas with the Sweet Potato Raita.

To make the raita:
Put sweet potatoes in a small saucepot and cover with water. Boil until tender, approximately 10 minutes and then drain and cool.

Put the sour cream and milk into a bowl and whisk until smooth. Add the onion, chives, garam masala, and salt and whisk well. Fold in the cooled sweet potatoes.

Cook’ s Note: Diced cucumbers can be substituted for the sweet potatoes.

Yield: 1 1/2 cups
Prep Time: 5 minutes

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Crispy Sweet Potato Cakes

Crispy Sweet Potato Cakes

Total Time:

14 min

  • Prep: 10 min
  • Inactive Prep:
  • Cook: 4 min
  • Level: Easy
  • Yield: 14 cakes


  • 2 cups cooked sweet potatoes
  • 1/2 cup chickpea flour
  • 1 tablespoon garam masala
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon salt
  • 1/4 cup chopped fresh cilantro leaves
  • 2 tablespoons yogurt
  • 2 tablespoons grapeseed oil


Mash the sweet potatoes in a bowl and then add the chickpea flour, garam masala, ginger, salt, cilantro, and yogurt. Mix well and then form into small patties about 2-inches in diameter.

Heat the oil in a large nonstick skillet over medium-high heat and cook the patties in batches so they have plenty of room to fry. Cook for about 2 minutes on each side, or until they are golden and crispy and cooked through.

From Cooking Channel

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Gulab Jabun

Indian Doughnuts: Gulab Jabun

Recipe courtesy Bal Arneson

Total Time:

1 hr 0 min

  • Prep: 25 min
  • Inactive Prep: 15 min
  • Cook: 20 min
  • Level: Intermediate
  • Yield: 12 doughnuts


  • Syrup
  • 5 cups sugar
  • 4 cups water
  • 8 green cardamom pods
  • 8 cloves
  • 2 star anise
  • Doughnuts
  • 3 cups dry milk powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 3/4 cups whipping cream
  • 1/2 cup grapeseed oil, for frying


For the syrup: Put the sugar, water, cardamom pods, cloves, and star anise in a medium-size saucepan and bring to a boil. Turn the heat to low and simmer until the sugar has dissolved and the syrup is slightly thickened, about 25 minutes. Let the syrup cool slightly.

For the doughnuts: Mix the dry milk powder, all-purpose flour, and baking soda together in a large bowl and then slowly stir in the whipping cream until a loose dough is formed.

Oil your hands, and then divide and form the dough into balls about the size of golf balls. Heat the oil over very low heat in a high-sided saute pan and carefully begin to add the balls. Fry the doughnuts slowly until they are golden on all sides, about 2 to 3 minutes per doughnut. Be careful not to burn them. Put the doughnuts into the syrup and let them sit for at least 15 minutes. Remove the doughnuts from the syrup and serve warm or cold.


Cook’s Note: The end product should look like a mini golden brown doughnut.

From Cooking Channel

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