Spiced Pumpkin Biscuits

I actually made these Spiced Pumpkin Biscuits a couple of weeks before I made the version they are adapted from- Flaky Buttermilk Biscuits, but posted about the other biscuits first.
I was drawn to this recipe because it was another great way to use canned pumpkin and also because any type of bread makes a great addition to any meal. I can't even remember what dinner we had these with, but I was surprised at the height I got out of them and also was very pleased with the taste and texture.
These biscuits would be great with breakfast, lunch or dinner. They would also be great as a snack. I have made them since and we really like them. So, give them a try if you like pumpkin and biscuits- a great combination!

Spiced Pumpkin Biscuits from Cooking Light

A light hand with the dough will help to ensure tender biscuits. This method of folding the dough creates irresistible flaky layers. To maximize the number of biscuits you get from the recipe, gather the dough scraps after cutting and gently pat or reroll to a 3/4-inch thickness.
9 ounces all-purpose flour (about 2 cups)
2 1/2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
1/3 cup fat-free buttermilk
3/4 cup canned pumpkin
3 tablespoons honey

1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
3. Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin. Add buttermilk mixture to flour mixture; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 14 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Coming Tomorrow- Tuesday's with Dorie- Parisian Apple Tartlet with 6 fruits

Sarah's Vegetable Soup

I saw this recipe in a magazine a couple weeks ago and decided it would make a perfect summer meal. It is quick and easy to throw together and all the vegetables are at their prime during the summer months. You can make it ahead and serve it cold or serve it as soon as it is done cooking, warm.
To give it some thickness, you puree part of the soup and leave some of the vegetables whole.
I really like easy meals in the summer when it is hot and tend to make lots of soups and salads. I will definitely be making this again this summer and hope you will do the same!

Sarah's Vegetable Soup from Good Housekeeping Magazine

Ingredients
2 tablespoon(s) olive oil
3 clove(s) garlic, crushed with press
2 cup(s) water
3 large (12 ounces each) ripe tomatoes, coarsely chopped
3 medium (8 ounces each) zucchini and/or yellow summer squash, coarsely chopped
1 medium red or yellow pepper, coarsely chopped
1 pinch(s) crushed red pepper
1 1/2 teaspoon(s) salt
1 sprig(s) (large) fresh basil
Additional basil leaves, for garnish
Directions
In 5-quart saucepot, heat oil on medium. Add garlic; cook 1 minute, stirring. Add water, tomatoes, zucchini, red or yellow pepper, crushed red pepper, 1 1/2 teaspoons salt, and basil sprig; heat to boiling on high, stirring often. Reduce heat to medium; cook, uncovered, 10 minutes or until vegetables are tender.
Discard basil sprig. Transfer 3 cups soup to blender. With center part of cover removed to allow steam to escape, blend the 3 cups soup until pureed. Return soup to saucepot; heat through if serving warm. Garnish with basil leaves to serve. Makes 8 cups.

Coming Next- Spiced Pumpkin Biscuits

CEiMB-White Gazpacho with Grapes and Toasted Almonds

When I saw this week's CEiMB recipe, White Gazpacho with Grapes and Toasted Amonds, that was chosen by Lauren over at I'll Eat You,
I wasn't sure how it was going to go over at our house. This was actually one of the last recipes I made and took pictures of, before our move. I figured since it was so easy and took about 5 minutes, it really wouldn't be that hard to get out of the way.
I threw it together and we had it as an appetizer before we ate our dinner. The verdict was split right down the middle. Half of us loved it. I mean really, really loved it. Half of us-not so much. Some adults loved it and so did some kids. The opposite was also true.
My gazpacho really didn't turn out white at all. I think it is because I didnt peel all of the skin off the cucumber. The color of the gazpacho in the cookbook, is much lighter.
It was fast and quite elegant looking (in my opinion), so if you love cucumbers and vinegar, try it out.
To see what the other CEiMBer's thought, check out the Craving Ellie Blogroll!

White Gazpacho with Grapes and Toasted Almonds
2007 Ellie Krieger
Ingredients
2 large English cucumbers (or 3 large regular cucumbers), peeled and roughly chopped
3 slices white bread, crusts removed
1/2 cup warm water
3 cloves garlic
6 scallions, whites only, divided
1/4 cup white wine vinegar or Sherry vinegar, plus more, to taste
1 teaspoon lemon juice, plus more to taste
1/4 cup plus 4 teaspoons slivered almonds, lightly toasted, divided
1/2 teaspoon salt, plus more, to taste
3 tablespoons olive oil
1/2 cup green grapes, halved
Directions
Set aside 1 cup of chopped cucumber for a garnish. Soak the bread in water until soft, about 2 minutes.
Place soaked bread, the rest of the cucumber, garlic, 3 of the scallions, vinegar, lemon juice, 1/4 cup of the almonds, salt and 3 tablespoons of olive oil in the bowl of a food processor and process until cucumbers are completely blended and liquid and almonds are almost completely invisible, about 1 to 2 minutes.
Season with additional salt and vinegar, if desired.
To serve, ladle 1 cup gazpacho into a bowl. Mound 1/4 cup reserved chopped cucumber, 1 tablespoon scallions, 2 tablespoons grapes and 1 teaspoon almonds in the center of the soup.

Up Next- Vegetable Soup- Warm or Cold

Stacked Burrito Pie

I saw this recipe in a recent issue of Family Fun Magazine and it look liked an easy quick dinner. I changed up the ingredients quite a bit, to make it more of a meal that my family would enjoy. The original recipe called for ground beef and I subbed in a bunch of veggies instead. I also subbed in plain yogurt for the sour cream, which is something that I usually do and added some extra beans for fiber. I had already packed my springform pans when I made this, so I just put it together in a cake pan, which worked just fine.
We all liked this dinner and it was very filling. The great thing about this recipe is that it is very versatile and you can switch up the ingredients anyway you want.

Stacked Burrito Pie adapted from Family Fun Magazine

1 tablespoons canola oil
1 medium onion, finely chopped
2 cloves garlic, minced

2 red, orange, or yellow bell peppers, finely chopped
1 small zucchini, cut in quarters lenthwise and sliced

2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 cup water
1 (15 1/2-ounce) can black beans, drained and rinsed
1 cups frozen corn kernel
4 (10-inch) flour tortillas

1 cup refried beans

1/2 cup plain yogurt
1 cup salsa
8 ounces Cheddar or Monterey Jack, grated

Step 1 In a large skillet over medium-low heat, warm the oil. Add the onion and sauté for 5 minutes, stirring often. Add the garlic and sauté another minute.

Step 2 Increase the heat to medium, then add the bell peppers, zucchini, chili powder, and cumin. Cook for about 3 minutes. Add the salt, water, black beans, and corn, and bring the mixture to a boil. Allow it to continue boiling, stirring occasionally, until the liquid evaporates, about 20 minutes.

Step 3 Heat the oven to 350°. Using the rim of a 9-inch springform pan as a template, trim 3 of the tortillas to the size of the pan. Leave the fourth tortilla untrimmed. Note: You can also bake this dish in a 9-inch round cake pan and serve it like a lasagna.

Step 4 Spray the bottom and the sides of the pan with cooking spray. Press the untrimmed tortilla evenly into the pan's bottom. Spread 2-3 tablespoons of the refried beans over the tortilla, followed by 2 Tbls of plain yogurt and 1/4 cup of the salsa. Spoon and spread a quarter of the veggie mixture over the salsa, then sprinkle a quarter of the grated cheese evenly over the top.

Step 5 Place one of the trimmed tortillas on top of the cheese, then repeat the layering of the refried beans, plain yogurt, salsa, vegetables and cheese. Continue this way until the ingredients and tortillas are used up. You should end up with four layers, topped with the final sprinkling of cheese.

Step 6 Bake the pie until heated through, about 30 minutes. Allow it to cool for 10 minutes, then remove the rim from the springform pan, if you used one. Slice the pie into wedges using a sharp knife.

Coming Next- Craving Ellie- White Gazpacho

Citrus Poppyseed Cake

This was another cake I made for a friend. We picked it out together while we were looking at Martha Stewart's website. I thought it looked really pretty and sounded good too.

There is a nice combination of citrus zest going on in this cake. I love zest. It smells so good and gives things so much flavor.

This triple layer cake has cream cheese frosting between the layers and then the top is covered with a lemony glaze.

My friend said the frosting was amazing, but that the cake dried out a little bit before they cut into it. So, if I was going to make this again, I think I would make a lemon/lime simple syrup and brush it over the cake layers so that they wouldn't dry out, or just be really careful to keep it covered tightly until right before you wanted to eat it.

Citrus Poppyseed Cake
Apply the glaze just before serving to ensure it's soft and shiny.
Ingredients
Makes 1 eight-inch-round layer cake.
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
3 3/4 cups all-purpose flour, plus more for pans
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 1/2 cups granulated sugar
7 large eggs, lightly beaten, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup milk, room temperature
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 teaspoon grated lime zest
1/3 cup poppy seeds, plus more for sprinkling
Shiny Cream Cheese Frosting
Lemon Glaze
1 navel orange, optional
1 lemon, optional
Directions
Heat oven to 350 degrees. Place two racks in center of oven. Butter three 8-by-2-inch round cake pans; line each with a circle of parchment paper. Butter paper, and dust pans with flour; tap out excess. Set aside.
Sift together flour, baking powder, and salt in a medium mixing bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until lightened, 1 to 2 minutes. Gradually add sugar; beat until color has lightened, 3 to 4 minutes, scraping down sides of bowl once or twice. Drizzle in eggs, a little at a time, beating on medium-low speed after each addition until batter is no longer slick but is smooth and fluffy, about 5 minutes. Stop to scrape down bowl once or twice so batter will combine well. Beat in vanilla on medium-low speed.
Reduce the mixer speed to low. Alternately add reserved flour mixture and milk, a little of each at a time, beginning and ending with flour mixture. Scrape down the bowl once or twice. Beat in lemon zest, orange zest, lime zest, and 1/3 cup poppy seeds.
Divide batter evenly among the prepared pans. Bake 30 minutes, then rotate pans for even browning. Bake until a cake tester inserted into center of cakes comes out clean, 5 to 10 minutes more. Transfer to wire racks to cool, 15 minutes. Turn out cakes, and set on racks, tops up. Cool completely.
Remove parchment from bottom of each layer. Save best-looking layer for the top. Place one layer on the serving platter. Spread 1 1/2 cups cream-cheese frosting over the top. Place second cake layer on top, and spread remaining 1 1/2 cups frosting over top. Place reserved layer on top. Chill cake, loosely covered with plastic wrap, 1 hour.
To serve, stir lemon glaze well, then pour onto center of top layer of cake, letting it run down the sides. Using a single-hole zester, cut long strips of zest from orange and lemon, if desired. Arrange zest in loose spirals on the top of cake, and sprinkle lightly with poppy seeds

Shiny Cream Cheese Frosting
Let this frosting chill for at least three hours before spreading. Use this to frost Citrus Poppyseed Cake or your favorite cupcakes.
Ingredients
Makes 3 cups.
12 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
3 cups confectioners' sugar
Directions
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth, about 1 minute. Add butter, and cream until smooth, about 2 minutes. Add confectioners' sugar on low speed, and mix until completely combined.
Beat frosting on medium speed until smooth and fluffy, about 1 minute. Transfer to an airtight container, and chill until firm, 3 hours or overnight.

Lemon Glaze
Ingredients
Makes 2/3 cup.
1 1/2 cups confectioners' sugar
3 tablespoons freshly squeezed lemon juice
Directions
Place sugar in medium bowl. Gradually add lemon juice; stir with fork to combine until smooth, adding more juice if needed; mixture should be slightly thick. Glaze may be made 3 to 4 hours ahead and kept, in an airtight container, in refrigerator.

Up Next- Stacked Burrito Pie

Brownies with Mint Buttercream and Chocolate Glaze

We made it to Georgia! We arrived here on Thursday night after driving through 10 states. It took us about 4 days all together. We stopped at the Grand Canyon and a few other places along our way and it actually was a lot more fun than I thought it was going to be. The kids really didn't seem to mind the fact that they were in the car for days on end. We unloaded our stuff yesterday morning and today we are off to find a house. Wish us luck! Thanks everyone for continuing to check out my blog. I haven't had a chance to really read the comments or visit any other blogs, but hopefully soon I will be able to do that. Now on to the goodies.
I always seem to be making baked goods and giving them away. That was the case with these brownies. Desserts were needed at some sort of function and I volunteered to make a couple of items.
I made these a couple of months ago, in March.
I had leftover mint buttercream from these cupcakes, and found this recipe that would use up the frosting.
Everybody likes the combination of chocolate and mint, right?
From what I heard, these brownies were very popular and I had a couple of people who called me for the recipe.
That is all I can really think to say. If you like brownies, try these and let me know what you think.

Rosie's Award Winning Brownies from Rosie's All-Butter, Fresh Cream, Sugar-Packed Baking Book by Judy Rosenberg

4 oz. unsweetened chocolate

8 Tbls unsalted butter, at room temperature

1 1/4 cups plus 1 Tbls all-purpose flour

1/2 tsp vanilla extract

3 large eggs, at room temperature

3/4 cup all-purpose flour

1. Preheat the oven to 325 degrees F. Lightly grease an 8-inch square pan with baking cooking spray.

2. Melt the chocolate and butter in the top of a double boiler placed over simmering water. Cool the mixture for 5 minutes.

3. Place the sugar in a medium-size mixing bowl and pour in the chocolate mixture. Using an electric mixer on medium speed, mix until blended, about 25 seconds. Scrape the bowl with a rubber scraper.

4. Add the vanilla. With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Scrape the bowl after the last egg and blend until velvety, about 15 more seconds.

5. Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl. Stir in 1/2 cup nuts, if using.

6. Spread the batter evenly in the prepared pan.

7. Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, about 35 minutes.

8. Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies.

Mint Buttercream
1 cup confectioners sugar

4 Tbls unsalted butter, at room temperature

2 tsp peppermint extract

Chocolate Glaze

4 oz bittersweet chocolate

2 teaspoons light corn syrup

1. To prepare the buttercream, using an electric mixer on high speed, cream the sugar, butter and extract together until fluffy, 2 to 2 1/2 minutes.

2. Spread the buttercream evenly over the cooled brownies and freeze for 1 hour.

3. After an hour, melt the chocolate for the glaze in the top of a double boiler placed over simmering water. Remove the pan from the water, and stir the syrup into the melted chocolate.

4. Allow the glaze to cool to the point where it no longer hot but still loose and spreadable. Using a frosting spatula, spread the glaze over the buttercream. Immediately place the pan in the refrigerator and allow the chocolate to harden for about 30 minutes

5. Cut the brownies with a thin, sharp knife that has been dipped in hot water and dried before each cut.

Up Next- Citrus Poppyseed Cake

Vanilla Bean Shortbread

I threw these shortbread cookies together one day right after dinner because everyone was begging for some dessert and I knew they would be ready fast. After I started mixing the ingredients together, I realized that I was out of canola oil and all I had was olive oil. I figured it wouldn't matter and went ahead and finished the cookies.
I have decided that I really like baking shortbread cookies in a 9x13-inch pan and then cutting them after they are done baking. They look better and it makes the process really easy.
I wasn't expecting anything great from these because they seemed so simple, but they were really good! My kids loved them. I think I will probably make them again when I need a quick and simple treat.

Hopefully I will be near a computer soon and I can tell you if we made it to our new living destination!

Vanilla Bean Shortbread from Cooking Light

"This half-oil, half-butter version yields a crisper, more delicate cookie," says Cooking Light Advisory Panelist Greg Drescher of the Culinary Institute of America.

Make up to five days in advance, and store in an airtight container.

Cooking spray

9 ounces all-purpose flour (about 2 cups)

1/4 cup cornstarch

1/4 teaspoon salt

1/2 cup butter, softened

1/2 cup canola oil (I used olive oil)

1/2 cup sugar

1 vanilla bean, split lengthwise

1. Preheat oven to 350°.
2. Line bottom and sides of a 13 x 9–inch baking pan with foil; coat foil with cooking spray, and set aside.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a large bowl; stir with a whisk.
4. Place butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy. Add oil; beat with a mixer at medium speed 3 minutes or until well blended. Gradually add sugar, beating well. Scrape seeds from vanilla bean, and add seeds to butter mixture; discard bean. Add flour mixture, beating at low speed just until blended. Spoon dough into prepared pan. Place a sheet of heavy-duty plastic wrap over dough; press to an even thickness. Discard plastic wrap. Bake at 350° for 30 minutes or until edges are lightly browned. Cool in pan 5 minutes on a wire rack; cut into 32 pieces. Carefully lift foil from pan; cool squares completely on a wire rack.

Coming Tomorrow- Brownies with Mint Buttercream and Chocolate Glaze

Thai Red Curry Risotto

This is another recipe that I had hanging out in my drafts that I haven't had a chance to blog about yet.

I have tried lots of risotto recipes and also have a thing for red curry paste, so this recipe was a no-brainer. Of course, when I saw it, I knew I was going to make it.

The combination of flavors in this risotto was good.

We all liked it, but it was a little strange to be eating Thai-flavored risotto. Those 2 things don't really seem to go together. I once again realized that I don't really care for peas in risotto, they added a little too much sweetness for me.

Definitely interesting and different. This was a fun dish, but I don't think I am going to be making it all the time.

Thai Red Curry Risotto

Notes: Thai red curry paste is available in many supermarkets. It's hot - add more or less to suit your taste. This risotto also works well without interruption; just leave it on the heat after step 3 and continue with step 4.

1 onion (about 6 oz.), peeled and chopped

3 tablespoons grated peeled fresh ginger

2 cloves garlic, peeled and chopped

1/4 cup grape seed or other salad oil

2 teaspoons paprika

3/4 teaspoon Thai red curry paste (see notes)

1 1/2 cups arborio or other short-grain white rice

1/2 cup dry sherry

About 4 cups fat-skimmed chicken broth

4 ounces fresh shiitake mushrooms, rinsed, stems removed, and sliced; or common mushrooms, rinsed, tough stem ends trimmed, and sliced

1 cup coconut milk (regular or low-fat; stir before measuring)

1 1/2 cups frozen petite peas

3 tablespoons chopped fresh cilantro

Salt

1 lime (about 3 oz.), rinsed and cut into 6 wedges

1. In a 12-inch frying pan or 14-inch wok over medium heat, stir onion, ginger, and garlic in oil until onion is barely limp, about 2 minutes.

2. Stir in paprika, curry paste, and rice, mixing well to coat rice. Pour in sherry and cook, stirring to scrape up any browned bits, until sherry is absorbed, about 2 minutes.

3. Pour in 1 cup chicken broth and stir until broth is mostly absorbed, 3 to 4 minutes. Add mushrooms and coconut milk; stir gently until liquid is mostly absorbed, about 1 minute. Add 2 more cups broth, 1 cup at a time, stirring after each addition until almost absorbed, about 15 minutes total. Rice should be almost tender but still slightly firm to bite. Remove from heat and let stand, uncovered, up to 4 hours.

4. Return pan to medium-high heat, add 1 more cup broth, and stir until liquid is absorbed and rice is creamy and tender to bite, about 9 minutes. If risotto is too dry or rice isn't quite tender, add a little more broth and cook until risotto reaches desired consistency. Stir in peas, cilantro, and salt to taste. Spoon risotto into serving bowls and garnish each serving with a lime wedge.


Coming Tomorrow- Vanilla Bean Shortbread

Poppy Seed Cake with Lemon Glaze

This is another cake I made a couple of months ago for a dinner. I have actually made this cake once before and knew it was good and moist, so I figured it was a perfect candidate for giving away.
It is dense like pound cake and very lemony, but the lemon glaze keeps it moist and delicious.
Sorry this is a ridiculously short post, but I had this in my hanging out in my drafts and figured this week would be the perfect time to share it. Enjoy!

Poppy Seed Cake with Lemon Glaze (from Better Homes and Gardens)
Ingredients
3/4 cup butter
4 eggs
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cups granulated sugar
1/4 cup poppy seeds (about 1 oz.)
1 8-oz. carton dairy sour cream
1 recipe Lemon Glaze*
Directions
1. Let butter and eggs stand 30 minutes. Preheat oven to 350 degrees F. Grease and flour 10-inch fluted tube pan; set aside.
2. In medium bowl combine flour, baking soda, and salt; set aside. In large mixing bowl beat butter on medium 30 seconds. Gradually beat in sugar. Beat in eggs and poppy seeds. Alternately add flour mixture and sour cream to butter mixture; beat on low after each addition just until combined. Spread evenly in prepared pan.
3. Bake 40-45 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on rack 10 minutes. Meanwhile, prepare Lemon Glaze. Remove and invert cake on rack; poke all over with fork tines. Brush glaze over cake. Serve immediately or cover and refrigerate. Makes 16 servings.
4. *Lemon Glaze: In small saucepan heat 1/4 cup sugar, 1/4 cup lemon juice, and 2 Tbsp. butter over medium-low heat until butter is melted and sugar is dissolved.
Makes 16 servings.


Coming Tomorrow- Thai Risotto

TWD- Chipster Topped Brownies

This weeks' Tuesdays with Dorie recipe was picked by Beth, who blogs over at Supplicious. You can find the recipe for Chipster Topped Brownies over on her blog, or you can buy a copy of Baking: from my home to yours, which is exactly what one of the women with whom I shared this treat did. She called me, asked for the recipe, looked at the book and ordered one for herself. Smart woman!

Dorie really out did herself here. She makes an outrageous brownie batter and tops it with chocolate chip cookie dough. The 2 doughs combine during the baking process and make a delicious, decadent bar of gooey, chocolately yumminess. Even the batter was scrumptious. It made my little fairy dance with joy!

I didn't have any trouble spreading the chocolate chip cookie dough over the brownie batter- there was definitely enough to cover it. I used pecans in the brownie layer and milk chocolate chips in the cookie dough.

Luckily, I was able to take these to a little cooking thingie in my neighborhood and you bet they disappeared fast. Raves and more raves for this cookie-brownie combination. Check out what everyone else thought by going through the TWD Blogroll!

And in case you are wondering, we should be somewhere in New Mexico, Texas or Oklahoma by the time this posts. Keep your fingers crossed that we make it to Georgia by Friday!

Up Next- Poppy Seed Cake with Lemon Glaze

Banana Cake with Chocolate Buttercream Frosting

I don't usually make something twice. Unless it is really, really good.

So, when my friend asked me to make a couple of cakes for a family celebration, I thuoght back to this delicious banana cake with chocolate frosting. I made it for my son's 6th birthday and I remember how good it was. The cake is super moist, studded with delicious pecans, and the chocolate frosting is divine. The actual monkey was very difficult to decorate because although this frosting is delicious, it is very hard to spread or decorate with, but the taste makes it worth trying.

The second time I made the cake, we decided the monkey wasn't necessary and just made a double layer cake. I still made the yellow buttercream, just so there would be a splash of color to make it more interesting.

They loved it. If you need a party cake, this one tastes delicious and can please kids or adults and usually ends up doing both!

Monkey Cake from Martha Stewart
An animal theme can really get things swinging at a kid's birthday party. Indulge your child's penchant for monkey business with a fanciful banana cake with chocolate buttercream icing shaped and decorated to look like a curious friend.
Ingredients
Serves 10 to 12.
3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pan
3 cups sifted cake flour (not self-rising), plus more for dusting
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
3 very ripe, large bananas, mashed (about 1 1/3 cups)
3/4 cup buttermilk
1/2 teaspoon vanilla extract
1 1/2 cups packed light-brown sugar
3 large eggs
1 cup chopped pecans, optional
Fluffy Chocolate and Yellow Buttercreams
2 black-licorice drop candies
Black-licorice rope, for decorating
Directions
Preheat oven to 350 degrees. Butter and flour an 8 1/2-inch-diameter 3-quart stainless-steel or ovenproof bowl and 1 cup of a large (1-cup capacity) muffin tin; set aside.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. In a separate medium bowl, whisk together bananas, buttermilk, and vanilla.

In the bowl of an electric mixer fitted with the paddle attachment, combine butter and brown sugar; mix on medium-high until pale and fluffy, about 2 minutes. Mix in eggs. Reduce speed to medium; mix in flour mixture in 2 batches, alternating with banana mixture. Stir in pecans.

Fill prepared muffin cup three-quarters full. Transfer remaining batter to prepared baking bowl. Transfer to oven, side by side. Bake cupcake until a cake tester comes out clean, about 30 minutes.

Let cool in tin on a wire rack. Continue baking large cake until a cake tester comes out clean, about 1 hour and 10 minutes more (1 hour and 40 minutes total). Let cool in bowl on a wire rack 30 minutes. Invert bowl to remove cake; let cool completely.
Trim flat side of cake to be level. Trim away top of cupcake to be level. Cut cupcake in half vertically for the two monkey ears. Cut bowl cake in half horizontally to make 2 layers. Spread 3/4 cup chocolate buttercream on top of flat layer. Top with domed layer. Transfer to a cake plate. Spread a thick layer of chocolate buttercream over entire monkey head. Spread buttercream over cupcake ears. Attach ears to sides of head, top of cupcake facing forward, securing with toothpicks.
Place remaining chocolate frosting in a piping bag fitted with a small plain round tip (such as Ateco #5). Pipe dots around bottom edge of cake in a continuous line. Switch to a small multi-opening tip (such as Ateco #233); pipe hair on top of head.
Fill another piping bag fitted with a large plain round tip (such as Ateco #11) with yellow buttercream. Pipe an oval near the front base of cake. Fill in with frosting, and smooth. Place 2 small pieces of licorice rope inside for nose. Add a long piece of rope for mouth. Place licorice drops above oval for eyes. Pipe yellow half-circles in centers of ears; fill in with frosting, and smooth. Decorated cake can be refrigerated up to 3 hours.

Fluffy Chocolate and Yellow Buttercreams
Ingredients
Makes 3 3/4 cups chocolate frosting and 1 1/4 cups yellow frosting.
1 pound (4 sticks) unsalted butter, softened
1 teaspoon vanilla extract
5 1/4 cups sifted confectioners' sugar
Yellow food coloring
3/4 cup unsweetened cocoa powder
Directions
In the bowl of an electric mixer fitted with the paddle attachment, combine 1 stick butter, 1/2 teaspoon vanilla, and 1 1/2 cups sugar; mix on medium-high speed until pale and fluffy, about 2 minutes. Stir in food coloring to make pale yellow. Transfer to a small bowl; cover.
Put remaining 3 sticks butter in mixing bowl. Beat on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium; add cocoa. Mix until smooth. With mixer running, add remaining 3 3/4 cups sugar, 1 cup at a time. Add remaining 1/2 teaspoon vanilla; mix on high speed until incorporated, 10 to 20 seconds more.

Up Next- TWD- Chipster Topped Brownies