Pumpkin Ginger Cupcakes

CUPCAKES

1 ½ cups unbleached all-purpose flour

¾ teaspoon baking powder

¾ teaspoon baking soda

¼ teaspoon salt

1 teaspoon cinnamon

1 teaspoon ground ginger

½ cup (1 stick) unsalted butter, melted and cooled slightly

1 cup sugar

1 cup canned pumpkin

3 large eggs

¼ cup (about 1 ¼ ounces) crystallized ginger cut into 1/8 to ¼ inch pieces

Preheat oven to 325 degrees. Line 12 muffin tin cups with paper liners.

Sift first 6 ingredients into a medium bowl and set aside. In a large bowl, using electric mixer on low-medium speed, beat the melted butter, sugar and pumpkin until smoothly blended. Mix in the eggs and crystallized ginger. On low speed, mix in the flour mixture until it is incorporated. The batter will be thick.

Fill each paper liner with a generous ¼ cup of batter, to about ½ inch below top of liner. Bake just until the tops feel firm and a toothpick comes out clean, about 25 minutes.

FROSTING

½ cup (1 stick) unsalted butter, at room temperature

6 ounces cream cheese, at room temperature

1 teaspoon vanilla extract

3 cups powdered sugar

This makes about 3 cups so I usually half it or 3/4^th it!

In a large bowl using an electric mixer on low speed, beat the butter, cream cheese and vanilla until smooth and thoroughly blended, about 1 minute. Add the powdered sugar, mixing until smooth, about 1 minute, then beat on medium speed for 1 minute to lighten the frosting further.

Frost the cupcakes saving ¼ cup of icing for the design. Mix the ¼ cup icing with 1 teaspoon cinnamon (add more if you want darker color) and 1-2 teaspoons milk (until you get consistency thick but pourable). Spoon into ziplock bag and cut small hole to squeeze out. Pipe a dot of the frosting in the center and 2 circles, one inside the other, around the dot. Using a toothpick, and beginning at the center, draw the tip gently through the frosting toward the edge of the cupcake. Move the toothpick about ¾ inch away and, beginning at the edge of the cupcake, draw it toward the center. Continue pulling shallow lines, alternating the direction of the toothpick, around the top of cupcake to form a web pattern.

*THANK YOU Eden for the delicious recipe!

Chocolate Mint Layer Cake

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. vanilla extract
2 eggs
1 cup buttermilk
1 cup very hot water
1/2 cup vegetable oil
1/2 package of Andes Mints, chopped, for the top (optional)

Heat oven to 350 degrees. Prepare 2, 9" round cake pans by greasing well and lining the bottom with a 9" round piece of wax paper, and greasing the wax paper.

Sift all the dry ingredients into a large mixing bowl. Whisk together the buttermilk, eggs, oil, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes. Slowly add the cup of hot water while mixing on low speed. The batter will be thin.

Using a 1-cup measuring cup, evenly distribute the cake batter between the 2 pans.

Bake the cakes at 350 degrees for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for about 5-10 minutes. Then remove to a wire rack to cool completely. Place in fridge or freezer until ready to frost the cake--this will make it easier to frost and there will be less loose crumbs.

White Chocolate Mint Filling (adapted from an Epicurious recipe)
3/4 lb. (12 oz.) good quality white chocolate (such as Ghirardelli or Lindt)
1/2 cup heavy cream
1-2 tsp. pure peppermint extract
1 tsp. water
several drops of green food coloring

Chop the white chocolate into small chunks and place in a medium sized bowl. Heat cream in the microwave or in a pan on the stove until it boils. Pour hot cream over the white chocolate and let sit for 5-10 minutes, stirring occasionally with whisk, until all the chocolate has melted. In a small bowl, mix together the extract, water, and food coloring. Slowly add to the melted chocolate and cream. Cover with plastic wrap and refrigerate until the ganache thickens. Make sure it doesn't get too thick, or you won't be able to whip it, or spread it very well.

If you want to, you can whip the ganache on medium speed with an electric mixer. It may get quite a bit thicker--too thick to spread. Just place it in the microwave for a few seconds to soften it to spreading consistency. Spread between the two cake layers and return the cake to the fridge to set up. Then frost with the chocolate icing.

Whipped Ganache Icing
6 oz. semi-sweet chocolate (I used 1/2 bag of chocolate chips)
6 oz. bittersweet chocolate, chopped
1 cup heavy cream
1 stick butter
1/4 cup corn syrup

Place chocolates in a large mixing bowl. Microwave cream on high for about 1-2 minutes until it boils. (Watch it so it doesn't overflow.) Pour hot cream over the chocolate and let sit for 5-10 minutes. Stir with a whisk until smooth. You may need to let it sit a little longer for all the pieces of chocolate to melt. Refrigerate for about an hour, stirring occasionally. You don't want it to get too thick and hard.

When the ganache has cooled and thickened, use an electric mixer to start whipping the ganache. Add the butter one tablespoon at a time, mixing well after each addition. Pour the corn syrup in a slow stream while the mixer is on low speed. Continue beating until all the ingredients have been well mixed--no lumps of butter should remain. If it gets too thick, place the bowl in the microwave for 10 seconds, repeating if necessary, to get the ganache to a spreading consistency.

*cafejohnsoniarecipes.blogspot.com

New York Cheesecake

Graham Cracker Crust:
8 whole graham crackers (4 ounces), broken into pieces and processed into fine crumbs in a food processor until uniformly fine
1 Tbsp. sugar
5 Tbsp. melted butter, plus 1 Tbsp. for greasing pan

Filling:
2 1/2 lbs. cream cheese (5, 8 oz. bars, not low-fat), cut into 1" chunks and left to stand at room temperature for 45 minutes
1/8 tsp. salt
1 1/2 cups (10 1/2 ounces) white sugar
1/3 cup sour cream
2 tsp. juice from one lemon
2 tsp. vanilla extract
2 large egg yolks
6 large whole eggs

1. For the crust: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Brush a 9" sprinform pan with 1/2 Tbsp. melted butter. Combine cracker crumbs, sugar, and 5 Tbsp. melted butter in a medium bowl. Toss with a fork until evenly moistened. Place the crumbs in the springform pan and press evenly in the bottom of the pan. Use the flat bottom of a measuring cup or a ramekin to get the surface smooth and even. Bake until fragrant and golden brown, about 13 minutes. Cool on a wire rack while you make the filling.

2. For the filling: Increase the oven temp. to 500 degrees. Using an electric stand mixer and using a paddle attachment, beat the cream cheese at medium-low speed to break up and soften the pieces--about 1 minute. Scrape the beater, bottom, and sides of the bowl with a spatula. Add the salt and half the sugar. Beat at med-low speed for 1 minute. Scrape beater and bowl again, and beat in remaining sugar for 1 minute. Scrape bowl, add sour cream, lemon juice, and vanilla, and beat for 1 minute. Scrape bowl, add the 2 egg yolks and beat at med-low speed for 1 minute. Scrape bowl and add the remaining eggs 2 at a time, beating for 1 minute after each addition, and scraping bowl in between. DO NOT OVERMIX.

3. Brush the sides of the springform pan with the remaining 1/2 Tbsp. melted butter. Set sprinform pan on a rimmed baking dish--in case the pan leaks. Pour the filling into the cooled crust and bake for 10 minutes at 500 degrees. Without opening the oven door, reduce the oven temperature to 200 degrees and continue baking until the cheesecake registers an internal temperature of 150 degrees on an instant-read thermometer. That will take about 1 1/2 hours--but check after about an hour. The center should still be jiggly. Transfer the cake to a wire rack and let it cool until barely warm--about 2 1/2 to 3 hours. Run a thin paring knife between the cake and pan sides. Wrap the entire pan in plastic wrap and place in the refrigerator for at least 3 hours, or up to 4 days. (You can also freeze it for up to 2 months.)

4. To unmold, remove pan sides. Either serve directly from the pan, or use a thin, metal spatula to slide the cake onto a serving platter. Let the cheesecake stand at room temperature for 30 minutes before serving. Cut into wedges and serve.

Serve alone, or with a fruit coulis--mango, strawberry, raspberry, blueberry, etc. Just a note--don't be alarmed if the top gets very brown. That is supposed to happen with this type of cheesecake. Be careful to follow directions exactly as written and to not overbeat the batter. It will rise up and fall if you do. Make sure you don't over bake, or you will have a huge crack down the middle. If that happens, don't panic. It will still taste good. Enjoy!

*cafejohnsoniarecipes.blogspot.com

Poppy Seed Bundt Cake with Lemon Cream-Cheese Glaze

(adapted from a Lion House recipe)

1 (18 ounce) box yellow or white cake mix
1 (3 3/4 ounces) box instant vanilla pudding mix
1 stick butter, melted
1 cup sour cream
4 large eggs
1/4 cup poppy seeds
1 tsp. pure lemon extract
1 tsp. pure almond extract

Glaze:
2 Tbsp. cream cheese
juice of one lemon
1 cup powdered sugar

Preheat oven to 350 degrees. Grease and flour a regular or two mini-size Bundt pans.

Beat all the cake ingredients together with an electric mixer until thick--about 5 minutes. Spread evenly in Bundt pan. (Be careful not to over fill the mini-Bundt pan if using. It will only take about 1/4 cup of batter for each mini-cake.)

Bake approximately 45 minutes for regular size and about 20 minutes for mini-size, or until a cake tester comes out clean.

Remove from oven and cool in pan for 15 minutes. Turn out onto a cooling rack to finish cooling.

Prepare glaze:
Whisk the cream cheese with a little powdered sugar. Add the lemon juice and remaining powdered sugar together until smooth. (You may not need all the powdered sugar.)

Drizzle over the cooled cake and let set before serving.

*cafejohnsoniarecipes.blogspot.com

Peppermint Bark Brownies

Brownies:
2 sticks unsalted butter (if using salted butter use 1/4 tsp. salt instead of 1/2 tsp.)
2 1/2 cups firmly packed brown sugar
6 squares unsweetened chocolate squares (6 oz.)
4 eggs
2 tsp. vanilla
2 cups flour
1/2 tsp. salt

Peppermint Bark Topping:
1 bag semisweet chocolate chips, divided in half
1 bag white chocolate chips (make sure they have cocoa butter in them)
5-6 candy canes, crushed

For Brownies: Preheat oven to 325 degrees. Line a 9" by 13" pan with aluminum foil. Make sure there is a 2" overhang on each edge for handles. Spray with non-stick cooking spray or grease with butter. Cut a piece of waxed or parchment paper to fit the bottom. Set aside.

Melt butter and chocolate in microwave. Start with one minute and then use 10 second intervals until chocolate is almost all melted. It will continue to melt as you stir it. Add the sugar and mix well. Beat in eggs one at a time using a wooden spoon. Then add the vanilla. Stir in the flour and salt. Stir half of the semisweet chips into the batter.

Pour batter into the prepared pan and bake for 25 minutes. (Check after about 20.) The brownies won't be completely done yet.

For the Peppermint Bark Topping:
Sprinkle the remaining semisweet and the bag of white chocolate chips evenly over the surface of the brownies. Place pan back in the oven for 5 minutes. Remove from oven and use a spatula to spread the melted chips in an even layer. Sprinkle the crushed candy canes over the top.

Either refrigerate or freeze the brownies until the chocolate is hardened. Use the foil handles to pull the brownies from the pan. Peel away the foil and the waxed paper. Place the brownies on a cutting board. Use a sharp knife to score the surface of the chocolate and then go back and cut through to the bottom. (I used my big chef's knife.) Depending on the size, you could get anywhere from 20 to 30+ brownies. Serve. Keep cool when storing--I recommend in the fridge.

*cafejohnsoniarecipes.blogspot.com

Real Brownies

½ cup butter cut into 4ths
3 oz (90g) unsweetened chocolate
1 cup sugar
Pinch salt
2 large eggs
1 teaspoon vanilla
¾ cup flour
¾ cup chocolate chips

Preheat oven to 350 degrees
Lightly grease 8 inch square glass pan
In saucepan, melt butter and chocolate
Remove from heat
Stir in sugar and salt
Add eggs and vanilla
Mix in flour until just blended
Fold in chocolate chips
Pour batter in pan. Bake for 30 min

*Lindsey Jensen Recipe

Moist Carrot Cake

CAKE:
2 tsp soda
2 tsp salt
2 tsp cinnamon
2 cups flour
2 cups sugar
¼ cup applesauce
4 eggs
4 cups shredded carrots

CREAM CHEESE FROSTING:
1 package of cream cheese softened
¼ cup butter softened
2 tsp milk
1 tsp vanilla
4 cups powdered sugar

Mix dry ingredients
Add applesauce and mix well
Beat in eggs one at a time
Mix carrots
Bake at 350° for 40-45 min

Frosting:
Beat cream cheese, butter, milk and vanilla until smooth
Add powdered sugar 1 cup at a time until smooth and spreadable

*Lindsey Jensen Recipe