Pin It button on image hover

Wednesday, March 16, 2011

A Little Leprechaun's Pot of Gold Cake

So having a new baby has been an excuse to celebrate all the little holidays, "it's her first..." has commonly been my rationale.  So making a St. Patrick's Day cake - for a 1 month old baby who can't eat it - didn't seem at all over the top in my mind.  Especially when I had a great idea for a cake to try.  Now if only I could celebrate with things like baby carrots and salad maybe I would be more prepared for Aubrey's first trip to the beach but we'll get there -- and let's be honest, cake is way more fun than carrots and salad. 

This cake was a spin off of this cookies and cream cake I made for my husband last year for his birthday.  I tried these Golden Oreos at my in-laws house a couple of months ago and thought they were delicious.  When I saw the spring Oreos in the store the other day, I thought they were cute with the green filling but my mind went back to these.  

This yellow cake recipe isnt the usual one I use, simply because I wanted something quick and this one didn't require beating the egg whites and folding them in separately and also used buttermilk and all purpose flour rather than cake flour.  The result - a quick easy yellow cake recipe, it works great in this instance because its not too soft to hold up to the filling.  

Pot of Gold Cake

Recipe from The Modern Baker
3/4 cup unsalted butter, softened
1 cup sugar
2 tsp vanilla extract
3 large eggs
1/3 cup buttermilk
1 3/4 cup all purpose flour
2 tsp baking powder
1/2 tsp salt

Preheat oven to 350 degrees and spray two 8" cake pans with baking spray or butter and flour and line with parchment paper and spray paper. 

Cream together butter and sugar in a mixing bowl on medium speed about 2-3 minutes until light and fluffy.  Add vanilla and eggs, one at a time, mixing about 1 minute after each addition until well incorporated.  Add half of the flour, half of the baking powder and the salt.  Mix on low speed until just incorporated.  Add buttermilk and mix until incorporated and add remaining flour and baking powder.  Increase the speed to medium and beat an additional 2 minutes. 

Divide batter evenly between pans and bake about 25 minutes until golden brown and a toothpick inserted in the center comes out clean.  Cool about 5 minutes in the pan and then turn out on wire racks, flip them over so they are top side up.  Cool completely then slice each cake layer in half horizontally to make 4 thin layers and assemble.

Golden Oreo Cream Filling
2 cups heavy cream
1 tsp vanilla extract
1/2 package Golden Oreo cookies, crushed

Process cookies in a food processer until they are fine crumbs.  Add heavy cream to a cold mixing bowl (putting the bowl in the freezer for a few minutes prior to mixing will speed up the process) fitted with the whisk attachment and beat 2-3 minutes until cream forms stiff peaks.  Add vanilla extract and blend until mixed.  Gently fold in crushed cookies.  Add 1/3 of the cream mixture in between each layer of cake.

1/2 cup unsalted butter
1 tsp vanilla extract
3-4 T heavy cream
3 cups powdered sugar

Cream butter on medium speed until light and fluffy, about 2-3 minutes.  Add vanilla and cream and mix until well incorporated.  Add powdered sugar, one cup at a time, mixing on low speed until frosting reaches desired thickness.  Increase speed to medium and whip about 1 minute until smooth.  Tint with gel food coloring as desired and frost cake.  Cover and refrigerate cake if not serving within a couple of hours.

Wednesday, March 9, 2011

Chipotle Chicken Sliders

Well here's an idea of how far behind I am on blogging -- I actually made these sliders for the Superbowl.  The fact that it's a month later and I'm just now getting around to posting them says nothing about the quality of these sliders but is really just an idea of how crazy my life has been.  Truthfully, I've got even more recipes to post that I made well before these. 

I love sliders -- they are the perfect size for a party so you don't have to commit to just eating a burger.  I quickly made these sliders because I had an open can of chipotles in adobo from my chipotle chicken pasta that I wanted to use some more of rather than freezing.  I used a nice sharp cheddar cheese to top these but I think a monterey jack or pepper jack cheese would also be delicious.  Get some nice fresh rolls from a bakery for these - I used some sourdough rolls that were great.  A little red onion and a cilantro lime mayo are the finishing touches for a great little sandwich.

Chipotle Chicken Sliders

2 T olive oil
1 pound ground chicken
2 chipotle peppers in adobo sauce, finely chopped + 1 T of the sauce
1/4 cup finely diced red onion
2 cloves garlic, minced
2 T lime juice
1 tsp ground cumin
1/2 tsp salt
1/2 cup unseasoned breadcrumbs
1 egg
8 rolls
8 ounces sharp cheddar cheese
8 thin slices of red onion


1/2 cup mayo
1 T lime juice
1/4 cup cilantro
Chop cilantro finely and stir into mayo with lime juice and set aside. 

Preheat a grill pan or skillet over medium high heat and add oil.  Combine all remaining ingredients except rolls, cheese, and onion slices in a large bowl, gently mix until just combined.  Divide mix into eight equal portions and form into small patties, thinning just slightly in the center.  Transfer patties to hot pan, cooking about 2-3 minutes per side until cooked through. 

Meanwhile preheat broiler on low.  On a large sheet pan, cut rolls in half and lay out evenly.  Add burgers and cheese to bottom of rolls.  Broil until cheese is melted and rolls are golden brown.  Spread tops of rolls with mayo and top burgers with onion slices and serve.

Sunday, March 6, 2011

King Cake

First of all, I want to say thank you if you are still reading my blog - sorry for the three week interruption in posting but we've been a little busy.  Three weeks ago we welcomed our daughter, Aubrey to the world.  She was born at just over eight pounds the night before Valentine's Day.  Since then life has been an amazing mix of staring at our beautiful baby girl, family and friends visiting and a little sleep deprivation so I haven't spent much time in the kitchen.  I promise I won't turn this into a blog about Aubrey but I have to share a couple pictures to introduce my little girl. 
Photo by Dede Holman Photography

Photo by Dede Holman Photography

As for a recipe - I finally got around to making a king cake yesterday... something that's been on my list of things to make for at least two years.  I always seemed to run out of time during Mardi Gras "season" but got one made just in time this year.  We get a few king cakes delivered to the office every year at work which is where I originally discovered this treat.  It's essentially like a giant cinnamon roll but baked into a ring-shaped cake and decorated with bright purple, yellow and green sugars for festive Mardi Gras flavor.

The dough itself is an easy yeast recipe but it does take a little time.  The initial mixing is very simple but make sure to allow about three hours total for rising time.  The filling is a slightly modified cinnamon and sugar mixture spiked with a little bourbon and raisins.  The icing adds a tart lemon flavor which is a nice mix with the sweetness of the powdered sugar.

King Cake
Recipe adapted from All Recipes

1/2 cup half and half
2 T butter
1 package active dry yeast (.25 ounce)
1/3 cup warm water (approx 110 degrees F)
1/4 cup sugar
1 egg
3/4 tsp salt
1/4 tsp nutmeg
2 3/4 cups all purpose flour plus more for rolling
Zest of 1 lemon

Scald half and half over medium heat, remove from heat and add butter.  While mixture cools, stir together warm water, yeast and 1 T of the sugar in bowl of a stand mixer and let stand until foamy.  When half and half mixture is cooled, add to yeast mixture.  Add remaining sugar and egg and beat until well incorporated.  Add salt, nutmeg and flour one cup at a time.  Stir in lemon zest and switch to dough hook attachment.  Knead with dough hook for about 5-7 minutes until dough is smooth and elastic.  It will still be fairly sticky.  Oil a deep bowl and transfer dough to bowl, cover with plastic wrap and set in a warm place to rise for about 1 1/2 to 2 hours until doubled in size. 

3/4 cup brown sugar
1 T cinnamon
1/4 cup flour
1/4 cup melted butter
2 T bourbon
1/2 cup raisins

Combine bourbon and raisins in a small bowl and set aside.  Mix together brown sugar, cinnamon and flour and then stir in melted butter. 

Punch down dough and turn out onto a heavily floured surface.  Roll dough out into a large rectangle about 12x16 inches.  Line a large baking sheet with parchment paper.  Spread filling mixture over dough in a thin layer leaving about a one inch edge free around the whole rectangle.  Drain raisins and sprinkle over filling.  Begin rolling dough like a jelly roll from the wide edge.  Roll tightly and transfer to baking sheet.  Form dough into an oval, seam side down and pinch edges to seal.  Using a sharp knife or cooking scissors, cut slices into top of dough about every two inches approximately 1/3 of the way through dough.  Cover with a towel and let rise an additional 45 minutes in a warm place.

Preheat oven to 375 degrees and bake approximately 30 minutes until golden brown. 

2 cups powdered sugar
2 T lemon juice
2 T half and half
3/4 cup demerara sugar
Food coloring in green, yellow and purple

Whisk together powdered sugar, lemon juice and half and half until smooth.  Pour over cooled king cake.

In a small bowl, combine 1/4 cup sugar and a couple drops of yellow food coloring and stir together.  Transfer to a small bowl or plate.  Add 1/4 cup sugar and a couple drops of green food coloring and stir together.  Transfer to a small bowl or plate.  Add last cup of sugar and purple food coloring and stir to combine.  Sprinkle sugar over icing as desired.

Related Posts with Thumbnails