Blueberry Cinnamon Rolls

Look at the gorgeous blueberries in there!  YUM!

 The prodigal blogger has returned.  Rest assured, I'm not dead.  I'm just lazy.  Really, really lazy.  I have no other excuse.  I could say its been a hard winter, but that would be a big, fat lie.  Its been the mildest winter I can remember in the last 20 years.  I just haven't had the get up and go to get up and go start coals.  But once I got off my lazy butt, I remember how happy it makes me to cook outdoors.

I have a really fabulous recipe to share with you today.  These cinnamon rolls were so good that my husband ate 6 of them before they even cooled off.  Its a good thing he runs marathons, because otherwise he'd be in trouble.  I'd never even thought of making blueberry cinnamon rolls, but let me tell you they are sheer genius!  We're talking  a thickened blueberry sauce with a touch of lemon zest combined with a cinnamon and sugar mixture.  Like I said, GENIUS!!

Now you will need 2 dutch ovens for this recipe.  It makes about 24-30 rolls, so plan accordingly.

After the cream cheese frosting.  Warning:  this isn't diet food!

Blueberry Cinnamon Rolls
14" dutch oven

For the dough: 

2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
2 1/4 tsp. active dry yeast
4-5 cups flour
1/2 heaping tsp. baking powder
scant 1/2 tsp. baking soda
1 1/2 tsp. salt

For the Blueberry Filling

1 pint blueberries
3 tablespoons granulated sugar
2 teaspoons cornstarch
2-3 teaspoons fresh lemon juice
1 tsp. lemon zest
3/4 cup water

Additional Blueberries for Sprinkling

1 pint blueberries
2 Tbsp sugar
4 Tbsp cinnamon
2 Tbsp flour

For the blueberry filling

In a small dutch oven, combine 1 pint of the blueberries, sugar and cornstarch. Stir in lemon juice, lemon zest and water. Cook over a full spread of coals, stirring often, until mixture begins to thicken slight. Remove from heat and allow to cool.

For the dough

Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until lukewarm (~45 minutes). Sprinkle in yeast and let sit. Then add 4 C flour, stir mixture together. Cover and let sit for one hour.

Add 1/2 cup of flour, baking powder, baking soda, and salt. Stir mixture together.  Add enough flour to make a semi-sticky dough.

Divide the dough in half. Sprinkle surface generously with flour and form into a rectangle, roll the dough thin, maintaining a rectangular shape. Spread half of the blueberry filling onto the dough. Sprinkle half of the additional blueberries for sprinkling on top. Roll the dough toward you. Pinch the seam to seal it.  Cut rolls 3/4 to 1 inch thick and lay in greased dutch ovens. Repeat with other half of dough and blueberry filling.

Cover the rolls and let sit for 30 minutes.

Bake at 375 for 18-20 minutes or until golden brown.  Use 1 1/2 rings plus a couple of coals on top and 1 ring on the bottom.

Generously drizzle your favorite cream cheese frosting over warm rolls after they finish baking.

Makes 24-30 rolls.

Source:  Adapted slightly from  Beantown Baker

Breton Apple Cake

I've got a really good recipe for you today!  I've had this recipe for a while and I'm so glad I finally got around to making it.  I know I have other versions of apple cake posted, but this one is a little different.  Instead of apple cake, this is apples with cake in it.  The batter is really light and fluffy thanks to the beaten egg whites.

Now, you'll notice that there isn't a drop or cinnamon in this bread.  Normally, I'm a spiced apple cake gal, but this just tasted fresh.  You can certainly add any spices you want, but I thought it was perfect in its simplicity.

Breton Apple Cake
10" dutch oven
 
1/2 cup butter, room temperature
3/4 cup sugar
3 large eggs, separated
2 tsp vanilla extract
1/4 cup plain yogurt
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
2 large apples, peeled and thinly sliced

Lightly grease a 10" dutch oven

In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, followed by the vanilla extract and the yogurt. Sift in flour, baking powder and salt and mix just until all ingredients are well combined and no streaks of flour remain. Batter will be quite thick.

In a medium bowl, beat egg whites to stiff peaks. Stir about half of the egg whites into the cake batter (you can use an electric mixer on “low” to stir) to lighten the batter, then gently mix in the remaining egg whites.

Fold in apple slices.

Pour batter into prepared pan.  Bake for 45-50 minutes, until cake is golden brown and a toothpick inserted near the center comes out with only moist crumbs attached.  Use 1 1/2 rings on top and 1 ring on the bottom.

Cool for at least 40 minutes before serving.

Cake can be eaten warm or at room temperature.

Serves 8

Grape and Apple Crisp

Yes.  Yes, it does say grape and apple crisp.  Never cooked with grapes, you say?  Well neither had I, until today.  Grapes are #2 on my list of favorite fresh fruits, right behind ripe, juicy pears.  I love them so much fresh that it had never occurred to me to ever try to cook with them.  But in the process of making this recipe I learned something about grapes.

Super Simple Apple Cobbler and Cooking with Coals From a Fire

This is a fun and delicious recipe!  It came from Cyndi Boyer and was printed in the Spring 2011 Dutch Oven News.  We had a hot dog roast on the back of our property and it was the perfect way to end the evening. 

I have to admit, I did have a few problems when I made this.  Not with the recipe, but with the fact that it was my first time trying to cook with coals from a fire.  Talk about an eye opening experience.  I thought I was pretty good at gauging heat by feel, but it turns out I'm not.  Truth be told, I was just nervous about trying it so I didn't get my oven hot enough.  It was the same feeling I had when I first started this whole dutch oven adventure last year, and look how that turned out.  I'll only get better.

Here is what I learned my first time out.  

First, the coals you use should look a lot like charcoal do.  Not in shape, but in color.  Some will be covered in ash, some black and grey and some glowing red.  The key is that they are all hot.

Next, you have to figure out how many coals to use.  This is where I think the Dinwiddie method comes in handy.  The main premise behind it is that if you cover a certain amount of surface area your oven will get hot enough to cook with.  So I tried to make sure that the coals I used from the fire covered roughly the same surface area that the rings of charcoal would.  Easier said than done, I know, but it was a good place to start.

Finally, just check your food as it cooks.  If it isn't cooking as fast as it should, grab a shovel and add some more coals, if its cooking too fast, remove some.  Just like when you use briquettes.

Its really not that different from using charcoal.  You just have to pay attention and make adjustments when necessary.  I won't be nearly as intimidated next time I use coals from a fire.  And I'm pretty sure I'll be raiding the wood shed again soon!  I'd love to hear how you have adjusted to using real coals!

I'm sorry I didn't take any pictures while this was cooking, but I was so preoccupied with the real coals that I completely forgot.

Super Simple Apple Cobbler

12" dutch oven

3 large (21 oz.) cans apple pie filling

2 cans refrigerated cinnamon rolls (Like Pillsbury) with icing

Dump all three cans of pie filling in your dutch oven.  Open the cinnamon rolls and separate into individual rolls.  With kitchen shears, quarter the cinnamon rolls and sprinkle in a single layer over the pie filling.  Bake at 350° until the cinnamon rolls are golden brown.  Use 1 1/2 rings on top and 1 ring on the bottom.  Drizzle with icing and serve.

Upside-Down Strawberry Shortcake

Hi everyone!  I'm back with another yummy cake recipe.  For someone who doesn't appreciate baking, I've sure been doing a lot of it.  Unfortunately, because of the weather I haven't been doing much in my DO.  Its been so cold and rainy that I'm wondering when Utah was mysteriously moved to Seattle.  We've been preparing for the flooding that we know is coming as soon as the record snow pack starts to melt.  I know it'll be nothing compared to what is happening to those along the Mississippi River (and my heart and prayers go out to everyone effected), but to have any flooding at all in the nations second driest state is a big deal.  But enough about that!

I have to tell you about this yummy cake.  I made it last week (on one of our few sunny days).  I thought it would be a great way to showcase one of my favorite spring foods--strawberries.  The berry layer is really cool because you spoon it on top of the cake and it magically migrates to the bottom as it cooks.  My kids thought it was really cool.  They loved it so much that while it was cooling on the counter and I was running an errand or two, they ate the entire cake by the fork full.  I got exactly 2 1/2 bites.  It was sooo not fair, but those few bites were delish!

Upside-Down Strawberry Shortcake
12" dutch oven

1 cup mini marshmallows
1 (16 oz.) pkg. frozen sweetened strawberries, sliced
1 (3 oz.) pkg. strawberry gelatin
1/2 cup shortening
1 1/2 cups sugar
3 eggs
1 tsp. vanilla extract
2 1/4 cups flour
3 tsp. baking powder
1 cup milk

Sprinkle the marshmallows into the bottom of a greased 12" dutch oven.  In a bowl, combine the strawberries and gelatin powder; set aside.  In another mixing bowl, cream the shortening and sugar.  Add the eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine flour, baking powder and salt; add to creamed mixture alternately with milk.  Pour the batter over the marshmallows.  Spoon the strawberry mixture evenly over the batter.  Bake at 350° for 45-50 minutes or until a toothpick comes out clean.  Use 1 1/2 rings on top and 1 ring on the bottom.  Cool.

Sorry there's no picture, my kids ate it all before I could take one!  The little stinkers!!

The Review

This was seriously good.  My kids love that there was gelatin mixed with the strawberries and it was sweet enough that you really wouldn't need the extra sugar from the sweetened strawberries.  In my opinion, its best served warm, before the gelatin has time to congeal.  My kids said it was nice and gooey.  I personally think that this would lend itself well to vanilla bean ice cream.  But doesn't everything?  Grade A.

Source:  Taste of Home magazine

Banana Coconut Upside Down Cake

Hi Everyone!  I'm still here and still alive, just overwhelmingly busy the last month.  As most of you know, my mom was diagnosed with Non-Hodgkin's Lymphoma in December and she is 5 treatments in to a 6 treatment chemo regimen.  I'm happy to report that her cancer is responding really well to the chemo.  The lymph nodes that were the size of a softball are now the size of a marble, so her prognosis is really good.  On the flip side, CHEMO SUCKS!  I've spent as much time as I can helping her through the weakness and fatigue.  We are very grateful that we only have a few more weeks of it, then we can get back to living.  Thanks to all of you for your kind emails and prayers.

I have a really fabulous recipe for you today.  Its so good that I'm working on a variation or two to use in a cook off.  For today I'm posting the original recipe, but I'll share the variations later once I've got it just right.  But I'll give you a hint, think Pina Colada Cake.

Banana Coconut Upside Down Cake
2-10" dutch ovens

1 yellow cake mix
3 eggs
1/4 cup oil
1/2 cup sour cream
1/2 cup water
6 bananas, sliced 1/4 inch thick
1 1/2 cups shredded coconut
1 cup packed brown sugar
1/2 cup butter
2 Tbs. lemon juice

To prepare the pots, oil the bottoms and fit each pot with a piece of parchment paper that is cut to fit inside, then oil the parchment.

Combine the cake mix, eggs, oil, water, and sour cream and mix vigorously for 2 minutes.  Place the banana slices evenly on the bottom of each pan.

In a small dutch oven, melt the butter over 6-8 coals.  (I had to use my 12" because it was the smallest one I had left.)  Add the brown sugar and lemon juice and heat until the sugar dissolves.  Pour half of the brown sugar mixture over the bananas in each pot .  Sprinkle the coconut over the brown sugar sauce.

Pour the cake batter over the top of the coconut in each pan, dividing equally.

Bake at 350° for 35-40 minutes or until a toothpick comes our clean.  Use 1 ring on top and 1 ring on the bottom.  Remove from heat and let sit for 10 minutes.  Invert onto serving dishes.  Serve warm.  Makes 2-10" cakes.

The Finished Product

The Review

Wow!  Is all I can say.  This is a really simple recipe that gives absolutely stellar results!  The bananas are my favorite part, hands down.  Next time I'm going to slice them even thicker because I kept wanting more bananas.  The brown sugar sauce and the coconut....I'm drooling all over my keyboard right now!  I think a pineapple cake mix would be really good too!  This gets an A-, only because I have some really good ideas to make it even better!

Source:  The Girl Who Ate Everything

Red Hot Chocolate Torte

My lopsided cake!

Welcome back everyone!  Its good to be cooking again.  Not that I ever stopped, I'm just back to doing what I love...dutch oven cooking.  Today I thought I'd share a Valentine's day recipe.  Something sweet for your sweetie!

Now, I have to tell you, me and layer cakes don't have a good history together.  I've made exactly 2 layer cakes in the last 10 years, and both times I had to fight them every step of the way.  Today's cake had many problems, not the least of which was that it sunk in the middle.  I'm not much of a baker, so I couldn't tell you what causes it, just that it happened.  So what was supposed to be a triple layer cake became a double layer cake. 

My next disaster happened while I was putting the layers together.  Since the cake was concave it was really hard to cut in half.  The center of the top layer was really thin and that didn't bode well.  When I went to put the top layer on the cake it fell apart.  So I pieced it together the best I could and hoped the ganache would hide it.  And it did to a point.

Once I had the top pieced together I noticed two things.  First that there was a ton of filling left (since my triple layer cake had been unexpectedly downsized), and second, that I had a big sunken well in the top of the cake.  So, not wanting to be wasteful, I took most of the leftover filling and filled the well to even off the top of the cake.

Next came the ganache.  Like I said, I'm not much of a baker and I've never worked with ganache before, so I wasn't sure what to expect.  Since I've never worked with it before the cake looked a little bit like my 5 year old had frosted it.  I had to come up with a way to hide it from all of you, so I quickly crushed up some red hots and pressed them onto sides and top of the cake.  Problem solved! 

Now I realized it isn't the most beautiful thing you've ever seen, but let me tell you, is is delicious!  It has just a hint of cinnamon flavor from the red hots, but its not hot at all.  You could even all a touch of cinnamon oil to the ganache if you wanted.  It was also nice that the filling isn't uber sweet.  Its a nice contrast to the sweet ganache.

If red hots aren't your thing, there are a lot of variations to this cake.  You could use crushed candy canes or starlight mints in the fillins and a 1/2 tsp. peppermint extract in the ganache, or use orange zest in the filling and orange extract in the ganache.  Both would be delicious. 

After hearing my horror story, what can you do to make it easier for you?  Try baking the cake in 2 12" dutch ovens or even in 3 10" ovens.  That way you wouldn't need to try to slice the cake into layers.   You could bake, fill and frost without the headache.  So give this a try is is really delicious! 

Red Hot Chocolate Torte
2-12" ovens or 3-10" ovens

2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla
1 cup boiling water

Filling

1 1/2 cup cold whipping cream
1/2 cup powdered sugar
2/3 cup finely chopped red hot candies
3/4 tsp. vanilla
red food coloring (optional)

In a small bowl, beat the whipping cream and powdered sugar until stiff.  Fold in the red hots, vanilla and food coloring until well blended.

Ganache

1/2 cup butter
1/2 cup cocoa
1/2 cup water
4 cups powdered sugar
2 tsp. vanilla

In a small dutch oven, over about 8 coals, melt the butter and add the cocoa and water.  Stir constantly until slightly thickened, about 5 minutes.  Remove from heat and add powdered sugar and vanilla.  Beat with a wire whisk until smooth and spreadable.  Add more water, 1/2 tsp. at a time, if needed. 

Instructions

In a large mixing bowl, mix the dry ingredients.  Add the eggs, milk, oil and vanilla, and mix well.  Stir in boiling water.  The batter will be thin.  Prepare your dutch ovens by greasing them, then dusting them with flour.  Put a parchment circle in teh bottom of each pot and spray with cooking spray.  Pour the batter into the ovens and bake at 350° for about 20-30 minutes or until a toothpick comes out clean.  Use 1 1/2 rings on top and 1 ring on the bottom.  Cool with the lid ajar for 10 minutes.  Remove the cake from the pans and cool completely on a wire rack.

When cool, spread the filling between the layers and top with ganache.  Garnish with filling squeezed from a pastry bag.  Keep in the refrigerator.

Day 364: Fudgey Cake Bars

First thing this morning I have some news about the cookbook.  There haven't been very many orders so far.  If I were to print it with so few orders I would lose money on it.  I'm going to wait a few more weeks and see if more orders come in before I make a decision on whether or not to have it printed.  I'm hoping everyone is just waiting until after the Christmas expenses are over to order.  So if you want a copy place your order soon!  But I'll keep everyone updated.

Second, I had a request from a reader to do a review of how my equipment held up after such heavy usage and I think its a great idea!  So next week I'll do a review of my equipment and post some pictures of how my pots and cooking table look now.

Finally, I have one more recipe to post this afternoon to reach my goal of 365 days.  So come back later today so I can give you all a temporary farewell and my thanks!

I made these yesterday afternoon as a treat for my kids.  They are so simple and easy to put together that its ridiculous.  I have to admit that I melted the chocolate in my microwave.  Its about 22° outside, the wind is blowing like crazy, its cold in my garage and I'm wimping out!  I did bake these outside though so I didn't completely give up!  :)  I found this recipe here.

Fudgey Cake Bars
12" dutch oven

1 yellow cake mix
2 eggs
1/3 cup oil
1 can sweetened condensed milk
1 cup chocolate chips, I used semi-sweet

Combine cake mix, eggs and oil and press 2/3 of it into a greased 12" dutch oven. In a microwave safe bowl, combine milk and chocolate chips. Microwave to melt, stopping every 30 seconds to stir. Don't microwave too long, stir well and allow the melted chocolate to melt the chunks still left after microwaving two times at 30 seconds each. Pour chocolate mixture over crust. Sprinkle remaining crust over chocolate. Bake at 350 degrees for 20 minutes or until they start to turn golden. Use 1 1/2 rings on top and 1 ring on the bottom.  Serves 12.

The Finished Product

The Review

Whoever came up with this recipe is a total genius!  Cake mix, chocolate and sweetened condensed milk?!  All I can say is YUM!  These were super easy and best of all fast and delicious!  My kids loved them!  These are a keeper.  Grade A.

Day 355: Cranberry Cake

Just a quick post!  I've been up since 4:30 a.m. making hand rolled raviolis for dinner and getting everything ready for tonight.  The fat man cometh!!  I'm as excited as my kids!  I won't be posting tomorrow since its Christmas, but I'll have 2 recipes on Sunday.  I hope you all have a wonderful holiday and my love goes out to all my wonderful readers!  Thanks for your comments and your support.  MERRY CHRISTMAS!!!

Cranberry Cake
12" dutch oven

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
2-1/2 cups fresh or frozen cranberries, thawed
2/3 cup chopped pecans (I left these out)
Whipped cream, optional

In a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes. Add butter and extract; beat 2 minutes. Gradually stir in flour just until combined. Stir in cranberries and pecans. Spread in a greased 12" dutch oven.

Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Use 1 1/2 rings on top and 1 ring on the bottom.  Serve with whipped cream. Serves16-20.

The Finished Product

My camera is charging so I'll add the pic as soon as I can.

The Review

This is really yummy!  The cranberries are tangy and the cake sweet.  Its the perfect combination.  It is the perfect way to showcase a berry that is most often neglected.  I'll definitely be making this again!  Grade A.

Day 342: Chocolate Candy Cane Cake

Since I have a few minutes I thought I'd share the cake recipe I made last week.  I adapted it from a Cook's Country magazine.  It is written to be baked in three 8" cake pans but to make it using three 10" dutch ovens it should be increased by half.  I also increased the frosting by half.  My grocery store didn't carry Dutch process cocoa so I used regular baking cocoa.

Chocolate Candy Cane Cake
10" dutch oven

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups boiling water
4 ounces unsweetened chocolate , chopped
1/2 cup Dutch-processed cocoa powder
10 tablespoons (1 1/4 sticks) unsalted butter , softened
1 1/2 cups packed light brown sugar
3 large eggs , room temperature
1/2 cup sour cream , room temperature
1 teaspoon vanilla extract

Grease three 10" dutch ovens, then dust with cocoa powder and line the bottoms with parchment paper. Whisk the flour, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the boiling water, chocolate and cocoa powder together until smooth.

In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, about 30 seconds. Beat in the sour cream and vanilla until incorporated.

Reduce the speed to low and beat in one-third of the flour mixture, followed by half of the chocolate mixture. Repeat with half of the remaining flour mixture, and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.

Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pots, smooth the tops, and gently tap the pots on the counter to settle the batter. Bake at 350°the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 20-25 minutes.  Use 1 1/2 rings on top and 1 ring on the bottom.

Let the cakes cool in the pans for 20 minutes. Run a small knife around the edge of the cakes, then flip them out onto wire racks. Peel off the parchment paper, flip the cakes right side up, and let cool completely before frosting, about 2 hours.

Frosting

1 pound unsalted butter (4 sticks), softened
2 1/2 cups confectioners' sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
1/4-3/4 cup heavy cream (Use enough to get the desired consistency)
8 ounces white chocolate , melted and cooled
1 3/4 cups finely ground peppermint candy
3 10-inch chocolate cake rounds 

With electric mixer, beat butter at medium-high speed until smooth, about 30 seconds. Add confectioners' sugar and salt; beat at medium-low speed, scraping bowl once, until smooth, about 1 minute. Add vanilla and cream and beat at medium speed until incorporated, about 10 seconds. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. Transfer half of frosting to clean bowl and stir in white chocolate. Add 3/4 cup ground peppermint candies to remaining frosting.

To assemble: Place one cake layer on serving platter. Spread half of peppermint frosting over cake. Repeat with second cake layer and remaining peppermint frosting. Top with final cake layer and frost top and sides with white chocolate frosting, reserving 3/4 cup for final garnish. Press remaining ground peppermint candies into sides of cake and sprinkle evenly over top of cake. Use remaining white chocolate frosting to pipe ring of dots around base of cake and pipe 6 rosettes on top of cake. Place 1 whole peppermint candy on each rosette.

The Finished Product

The Review
 
This was absolutely decadent!  It was rich and chocolaty.  All I could handle was 1 small slice.  I took it to a family Christmas party and it was a big hit.  No one could believe it came out of a dutch oven.  And yes, I was trying to show off just a little.  :)  I won't lie, this cake is a lot of work, but it is totally worth it.  You could never get such a tender, chocolaty cake from a box.  Grade A.

Day 340: Coca Cola Cake

I got this recipe from a cook book that was given to me by a reader.  Jan, who runs the Dairy Keen (a fabulous fast food restaruant in Heber City, Utah), gave it to me when I met her before the Wasatch County Fair cook off.  I've made several recipes out of it and its great.  But when I saw a recipe for Coca Cola Cake, I knew I needed to try it.  Coca Cola, the diet variety, is my drug of choice.  It's my morning coffee.  However, come January I'm afraid I'm giving it up.  Sigh.  But until then, I'm going to get it in any possible form.  :)

I also thought I'd give you a preview of what else I'll be cooking this month.  With it being Christmas, I thought I'd try some fun holiday recipes.  I'll be making a Chocolate Peppermint Layer Cake and Peppermint Raspberry Pots de Creme, so be sure to come back and check those out!

Coca-Cola Cake
12" dutch oven

Cake

2 cups flour
2 cups sugar
1 cup butter
6 Tbs. cocoa
1 cup buttermilk
1 tsp. baking soda
2 eggs, beaten
1 tsp. vanilla
1 1/2 cups mini marshmallows
1 cup Coca-Cola

Frosting

1/2 cup butter
6 Tbs. Coca Cola
5 Tbs. cocoa
1 lb. powdered sugar
1 cup pecan pieces (optional)

For the Cake:  In a large bowl, whisk the sugar and flour together.  Place the butter, marshmallows, cocoa and Coke together in a small dutch oven over a full spread of coals.  Heat until the butter and marshmallows are melted, stirring often.  Pour melted mixture over the flour and sugar.  Allow to cool for 10 minutes.  Add the beaten egg and mix well.  Add the baking soda to the buttermilk and pour into the batter mixture.  Add the vanilla and mix well.  Pour into a well greased 12" dutch oven and bake at 350° for 40-50 minutes.  Use 1 1/2 rings on top and 1 ring on the bottom. 

For the Frosting:  Place the butter, cocoa and Coke in a small dutch oven.  (I used the same pot I melted the marshmallows for the cake in.)  Bring the mixture to a boil.  Pour over the powdered sugar and beat until creamy and the consistency to be spread.  Add the pecans, if using.  Spread over warm, not hot, cake.  Serves 10-12.

The Finished Product

The Review

Talk about a moist cake.  It was really good and had just a hint of the Coke flavor.  My kids loved the little lines of air pockets that the carbonation left in the cake.  The whole family loved this.  Grade A.

Day 338: Tres Leches Cake

I thought I'd do something new for Sunday dessert.  I've eaten tres leche cake, but never made it.  This recipe comes for the Southern Cakes cookbook.

Tres Leches Cake
10" dutch oven

Cake:


1 cup + 2 Tbsp. all-purpose flour
6 Tbsp. cocoa powder
2 teaspoon baking powder
1/2 cups (1 stick) unsalted butter, softened
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup milk

Three Milks:

1 cup milk
1 cup evaporated milk
1/3 cup sweetened condensed milk
1 oz. melted chocolate or chocolate syrup (optional)

In a medium bowl, combine the flour, cocoa and baking powder and stir with a fork to mix.  In a large bowl, combine the butter and sugar and beat with a mixer at high speed to mix well.  Adds the eggs one at a time, beating well each time and stopping to scrape down the bowl now and then until the mixture is light, fluffy and smooth. Add the vanilla.  Add one third of the flour mixture and then half the milk, beating at low speed each time just until the flour or milk disappears into the batter. Add another third of the flour and the remaining milk, then the remaining flour in the same way.

Pour the batter into a well greased dutch oven and bake at 350° for 35-40 minutes (mine took 40 mins), until the cake is golden brown, springs back when touched lightly in the center and begins to pull away from the sides of the pan.   Use 1 1/2 rings on top and 1 ring on the bottom.

While the cake bakes, make the milk sauce. You want the cake to still be warm when you add the milk mixture.

Milk Sauce:

Combine the milk, sweetened condensed milk, evaporated milk and the semisweet chocolate or chocolate syrup (if using) in a small dutch oven over a full spread of coals. Heat gently, stirring often until the mixture forms a smooth, steaming hot sauce. Do not let it come to a boil.  Allow to cool for 10 minutes before using.

Cool the cake in the pan on a wire rack for 10 minutes. Poke holes with a toothpick all over the cake.  Slowly pour the warm milk sauce over the warm cake, in stages stopping to let the cake absorb the sauce before adding more. You may not need it all but you can add more later if you need it.

Let the cake stand at room temperature for one hour before covering and refrigerating. (I let it chill overnight, but a few hours is plenty). Top with cocoa whipped cream (recipe below) and serve it straight from the pan.

Cocoa Whipped Cream

1 cup heavy cream
1/3 cup confectioners sugar
2 Tablespoons cocoa powder

In a medium bowl, combine heavy cream, sugar and cocoa powder. Mix at medium speed til creamy and fluffy, but don't over beat or you'll be left with a curdled mess.

Top the cooled tres leches cake with the sweetened cocoa cream.

The Finished Product

 

 
The Review
 
This was really good!  The cake was so moist its ridiculous.  The whole family loved it.  Be sure to plan ahead and let it chill for a few hours.  We ate it warm, but it was better once it had chilled for a while.  If you want an easy dessert that is out of the ordinary, then try this!  Grade A.

Day 335: Pumpkin Squares

This recipe is one of my mom's.  We would have these often in the fall.  I haven't made them in 10 or 12 years, so it was a blast from the past! 

Pumpkin Squares
12" dutch oven

1 box yellow cake mix (reserve 1 cup)
1/2 cup melted butter
1 egg

Filling

1 (29 oz.) can pumpkin
2/3 cup milk
2 1/2 tsp. pumpkin pie spice
1/2 cup brown sugar

Topping

1 cup reserved cake mix
1/4 cup sugar
1 tsp. cinnamon
1/2 cup nuts (optional)
1/4 cup butter or margarine

Mix the crust ingredients together and press into the bottom of a greased 12" dutch oven.  Mix the filling ingredients and pour over the crust.  Mix the topping and crumble over the filling.  Bake at 350° for 45 minutes to 1 hour or until filling is set.  Serve warm with whipped cream or ice cream.  Serves 12.

The Finished Product

I forgot to take a pic of the cut bars.  Sorry!!

The Review

These are super easy and yummy.  I have to eat them with ice cream or whipped cream because they're pretty rich.  I made them for my kids to eat after school, and they didn't last long.  I had to hide a couple of pieces or my hubby wouldn't have had any.  This was a staple fall dessert when I was a kid, so making these brought back memories!  I have to give these an A just for nostalgia, but it helps that they are really tasty!

Day 324: Pumpkin Cream Cheese Bars

I only have a few weeks left before my pumpkin obsession goes from "using seasonal favorites" to being just plain out of control.  I know I can get away with everything being made with pumpkin at least until Christmas, so I'm taking advantage of it.  I ran across this on allrecipes, but I made a few changes so I'll call it mine!

Pumpkin Cream Cheese Bars
12" dutch oven

6 tablespoons unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Cream Cheese Filling

8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg
In a bowl, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended. In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin mixture and combine until well blended. Spread about 2/3 of the batter evenly into a greased dutch oven.

In a bowl, beat cream cheese, 1 egg, 1/4 cup sugar, and ½ teaspoon of vanilla until smooth. Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter. Bake at 350° for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Use 1 1/2 rings on top and 1 ring on the bottom.  Cool completely in pan, then cut into bars.  Serves 12.

The Finished Product

The Review

These were FABULOUS!  They were so much better than the Ribbon Pumpkin Bread I made the  other day.  The spices really stood out and gave it such great flavor!  This recipe is a definite keeper.  Grade A.

Day 316: Bongo Bars

I'm so sorry I didn't get to post anything yesterday!  We've been working on getting our bathroom put back together since we only have 1 shower for the 9 of us.  I spent 2 days painting and ended up with a bad headache from the paint fumes.  Now I remember why I procrastinated doing it!  :)  So here is the recipe I was supposed to post yesterday.  It's one my mom made when I was a kid and I haven't made it in years. 

Bongo Bars
12" dutch oven

3/4 cup butter or margarine, softened
2 cups brown sugar
2 3/4 cups flour
2 1/2 tsp. baking powder
3 eggs
1 pkg. chocolate chips
1/2 cup chopped nuts (optional)
1 tsp. vanilla

Cream together the butter and brown sugar.  Add the vanilla and eggs, one at a time and mix well.  Add the dry ingredients and mix well.  Mix in the chocolate chips, and nuts.  Spread batter in the bottom of a well greased dutch oven and bake at 350° for 30 minutes or until golden brown.  Cool completely.  Serves 10-12.

The Finished Product

The Review

This is a throwback to my childhood.  My mom made these all the time.  They are now a favorite of my kids.  I love that they take a lot less time than cookies but are just as yummy.  They are also perfect for the dutch oven!  Grade A.

Day 308: Caramel Apple Torte

Fresh apples are still everywhere in my area.  Despite the cooler weather and freezing night time temperatures, my favorite fruit stand is still open (God bless them!).  I buy apples every week right now because I know it won't be long before all I'll be able to find is the mushy cold storage apples.  I thought this would be the perfect way to showcase them.  This recipe is very slightly adapted from Mel's Kitchen Cafe.

Bavarian Apple Torte

10" dutch oven

Crust:

12 tablespoons (3/4 cup) butter, softened to room temperature
1/2 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon pure vanilla extract

Filling:

2 packages (8-ounce each) cream cheese, softened to room temperature
1/4 cup granulated white sugar
2 large eggs
3/4 teaspoon pure vanilla extract

Topping:

3 cups peeled, thinly sliced Granny Smith Apples (about 3-4 apples)
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
Caramel ice cream topping

In a medium bowl, combine the first four crust ingredients. Press the mixture into the bottom of a of a greased 10" dutch oven.

In another medium bowl, beat the cream cheese and sugar together until well blended. Add the eggs and vanilla; mix well. Pour over crust and smooth the creamy layer to the edges.

Combine the topping ingredients except the caramel and mix well. Spoon the coated apples over the cream cheese layer, taking care to even out the apple layer as much as possible. Bake at 350° for 60-70 minutes, until the center is set.  Press gently on the top of the apples to check for doneness. When there is not a lot of “give” and the center seems mostly firm, it is finished baking. It will continue to set up a bit as it cools. Cool completely, cut into slices, drizzle with caramel and serve.Serves 6-8.

The Finished Product

The Review

Ooooh! This was delicious!  The apples were tender and delicious.  This may be in my list of top cheese cakes.  All my kids loved it.  In fact I had to hide the leftovers in the frige so my hubby would get some.  It was really easy to do in the dutch oven too!  We gave this an A.

Day 290: Chocolate Picnic Cake

What is the one thing you need after you get over the stomach flu?  Yep, you guessed it, chocolate cake!  And not just any old boxed cake, but a moist made from scratch chocolate cake!  That's what I need anyway.  :)  Yesterday ended up being busier than I thought it would be, so I put the cake together for a snack for my kids.  I found this in a Taste of Home cookbook.

Chocolate Picnic Cake
10" dutch oven

2 (1 oz.) squares unsweetened chocolate
1 1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1 cup sugar
3/4 cup cold water
1/3 cup vegetable oil
1 cup semi sweet chocolate chips

In a small dutch oven, over 5-6 coals, melt the chocolate and then allow it to cool for 10 minutes.  Combine the flour, baking soda and salt and set aside.  In a mixing bowl, beat the egg and sugar.  Beat in the water and oil.  Stir in melted chocolate and dry ingredients; mix until blended.  Pour batter into a well greased 10" dutch oven.  Sprinkle with chocolate chips.  Bake at 350° for 30-35 minutes or until a toothpick comes out clean.  Cool on a wire rack.  Serves 8-10.

The Finished Product

The Review

This was moist and delish!  I really didn't expect much out of this cake, especially since I overcooked mine.  But it was really good.  It is also as simple as can be.  It would be great with ice cream.  You could also use butterscotch or peanut butter chips instead of chocolate chips.  Oooh- toffee chips would be good too!  We all gave this an A.

Day 285: Cream Cheese Sheet Cake

My kids are out of school for a long weekend, so we are headed out to have some fun.  The weather will be perfect to spend it out doors!  I love it!!  Yesterday, my 14 year old son, Wyatt, informed me he wanted to learn to cook.  I certainly won't be the one putting a damper on that desire, so we tried a new cake recipe.  I forget that beginners don't know that you have to cream butter and sugar, or even what it is to cream something, or that someone who has never cracked an egg will make a colossal mess!  But it was fun and he wants to keep learning, and that's the important thing.  So here is today's recipe, it comes from a Taste of Home cookbook.  I do have to admit that it got dark so I made the frosting in my kitchen.

Cream Cheese Sheet Cake
14" or 16" dutch oven

1 cup plus 2 Tbs. butter or margarine
2 (3 oz.) pkgs. cream cheese, softened
2 1/4 cups sugar
6 eggs
3/4 tsp. vanilla extract
2 1/4 cups cake flour

Frosting

1 cup sugar
1/3 cup evaporated milk
1/2 cup butter or margarine
1/2 cup semisweet chocolate chips

In a mixing bowl, cream the butter, cheese and sugar.  Add the eggs one at a time and beat well after each one.  Beat in vanilla.  Add flour and mix well.  Pour into a well greased dutch oven (or 15 x 10 x 1 inch baking pan).  Bake at 325° for 30-35 minutes or until a toothpick comes out clean.  Use 1 1/2 rings on top and 1 ring on the bottom.   Cool completely.
For the frosting, combine the sugar and milk in a pan.  Bring to a boil over a full spread of coals.  Cover and cook 3 minutes without stirring.  Stir in butter and chocolate chips until melted.  Cool slightly.  Stir and spread over cake. 

The Finished Product

The Review

This cake is really good.  It is dense and soft and moist. I didn't like the frosting though.  It was just too sweet for me.  Next time I'll use a different frosting recipe.  As far as making this in a dutch oven, I think the recipe was designed to be made in a larger pan.  I made mine in a 14" and it was really thick and took nearly 50 minutes to bake completely, so keep that in mind if you use a 14" oven.  It still works, but you have to make time adjustments when you bake it.  But other than that it was really easy and yummy!  Grade B+.

Day 282: Caramel Cashew Brownies

We're headed out to cut firewood, so just a quick post today!  I found this recipe in a Taste of Home magazine. 

Caramel Cashew Brownies
10" dutch oven

18 caramels
1/3 cup butter or margarine
2 Tbs. milk
3/4 cup sugar
2 eggs
1/2 tsp. vanilla
1 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup chopped salted cashews

In a 10" dutch oven over about 6 coals, cook and stir the caramels, butter and milk until the caramels are melted and the mixture is smooth.  Remove from heat and stir in the sugar.  Combine the eggs and vanilla and stir into the caramel mixture.  Combine the flour, baking powder and salt; stir into caramel mixture until blended.  Fold in the cashews.  Pour into a well greased dutch oven.  Bake at 350° for 25-30 minutes or until a toothpick comes out clean.  Use 1 ring on top and 1 ring on the bottom.  Cool completely before cutting.  Serves 9.

The Finished Product

The Review

Oooh!  These were good!  I absolutely love cashews, so I take any chance to bake with them.  These can hardly be called brownies because they are so chewy and gooey.  These only lasted about 10 minutes.  I purposely over cook mine because my hubby loves the crunchy edges, so if they're cooked for the proper time they will be even more gooey.  These are delicious!  One warning though--be sure to use Crisco to grease the pan, and don't be shy about it.  These are pretty sticky.  Grade A.

Day 275: Apple Peanut Butter Crisp

We made this dessert on Saturday in St. George.  We went up Snow Canyon and found a nice picnic area that was close to the sand dunes and some hiking areas.  While the kids played I cooked.  It was a lot of fun!  It made for a really relaxing afternoon.  My poor hubby, who had just finished the marathon a few hours earlier sat in a chair and tried not to be in pain.  :)  This dessert was the second place winner at the Youth Cook Off back in April.

Apple Peanut Butter Crisp
10" dutch oven

6-8 tart apples, peeled and sliced, with 1/4 cup white sugar stirred in
1/2 cup water
2 Tbs. lemon juice
1 Tbs. cinnamon
3/4 cup flour
3/4 cup brown sugar
1/3 cup peanut butter
1/4 cup margarine

Arrange the apple slices in bottom of a lightly greased dutch oven.  Mix lemon juice and water and pour over apples.  Sprinkle cinnamon on top.  Mix remaining ingredients until crumbly.  Spread evenly over the apples.  Bake at 350° for about 40 minutes or until golden brown.  Use 1 1/2 rings on top and 1 ring on the bottom.  Serves 6-8.

The Finished Product

The Review

This was DELISH!!  I would have never thought of putting peanut butter in apple crisp.  It was sweet and tart and just peanut buttery enough.  Next time I'm going to have to double this one.  My kids couldn't get enough.  This was a great twist on traditional apple crisp.  Grade A.