I found a recipe for yummy chocolate cake from Grace Langlois’  blog, La Mia Dolce Vita. One kitchen tool that is a must for this recipe is a silicone spatula–just look at all that frosting and all those layers!

Here are some that are well priced silicone spatulas ($27.50) that look great:

Williams-Sonoma Personalized Silicone Spatulas, Clear, Set of 3

And to maintain some semblance of dignity in an already messy kitchen, place any frosting covered spatula on the cutest Le Creuset Stoneware Spoon Rest.

Le Crueset Stoneware Spoon Rest in Kiwi

And without further ado:

Donna Hay’s Chocolate Buttermilk Layer Cake with Chocolate Cream Cheese Frosting

From Donna Hay, serves 6-8

• 1 cup (250 ml) water
• 125 g unsalted butter, chopped
• 1/3 cup (35 g) cocoa, sifted
• 2 cups (300 g) plain (all-purpose) flour, sifted
• 1 teaspoon bicarbonate of (baking) soda, sifted
• 2 cups (440 g) caster (superfine) sugar
• 2 eggs
• 1/2 cup (125 ml) buttermilk
• 1 teaspoon pure vanilla extract

1. Preheat oven to 160° C (325° F).  Lightly grease 2, 18 cm round cake tins and line with parchment paper.
2. Place the water, butter and cocoa in a small saucepan over medium heat and stir until the butter has melted; set aside.
3. Using a fine-mesh sieve, sift the flour and bicarbonate of soda into a large bowl.  Add sugar and whisk to combine well.
4. Add the cocoa mixture and whisk to combine.  Add the eggs, buttermilk and vanilla and whisk to combine.
5. Divide batter evenly between the 2 cake tins.  Bake for 40 to 45 minutes or until a cake tester inserted in centre of cake comes out clean.
6. Allow to cool in the tins on a wire rack for 10 minutes.  Turn out onto wire racks to cool completely.

Chocolate Cream Cheese Frosting

• 100 g unsalted butter, softened
• 500 g cream cheese
• 2 cups (320 g) icing (confectioner’s) sugar, sifted
• 1/2 cup (50 g) cocoa, sifted

1. Place butter and cream cheese in the bowl of a stand mixer, fitted with the paddle attachment and beat on medium-high speed for 6 to 8 minutes or until pale and creamy.
2. Meanwhile, using a fine-mesh sieve, sift icing sugar and cocoa into a medium bowl. Repeat an additional 2 times.
3. Reduce stand mixer to low speed and gradually add the icing sugar, cocoa mixture.
4. Increase speed to medium-high and continue to beat for a further 6 to 8 minutes or until light and fluffy.

images and recipe via La Mia Dolce Vita

While cookies and milk were the quintessential snacks of our youth, I much more prefer espresso (from my favorite Breville Cafe Modena Espresso Machine) and cookies as an adult. Blogger Buns in My Oven posted this perfectly sweet recipe on her website and I cannot wait to bite into my own homemade oatmeal pie cookie.

Oatmeal Cream Pies
recipe from Honey & Jam

* 1 cup butter, softened
* 3/4 cup brown sugar
* 1/2 cup sugar
* 1 tsp vanilla
* 2 eggs
* 1 1/2 cups flour
* 1/2 tsp salt
* 1 tsp baking soda
* 1/4 tsp cinnamon
* 1 tbsp cocoa powder
* 1 1/2 cups quick oats

In the bowl of a mixer, cream together the butter and sugars. Beat in vanilla and the eggs, one at a time until well incorporated. Whisk together the flour, salt, baking soda, cinnamon, cocoa powder, and oats. Beat into the cream mixture. Refrigerate cookie dough for 15 minutes.

Drop about 1 tbsp of dough onto an ungreased cookie sheet and bake at 350 degrees for about 10 minutes. The centers should still be slightly underdone when you remove them from the oven. Cool completely on a wire rack.

Spread about 1 tbsp of cream filling (recipe below) on the bottom of one cookie and then top with another cookie.

Cream Filling

* 1/2 cup vegetable shortening (I imagine butter would work just fine)
* 1 1/2 cups marshmallow cream
* 2 cups powdered sugar
* 1 tsp vanilla
* 1-2 tbsp milk, as needed

Cream together the shortening and marshmallow cream. Add the powdered sugar and vanilla, beat well. Thin with milk until you get the right consistency. The mixture should be thick and creamy, but easily spreadable.

Here is the Breville ESP6SXL Cafe Modena Espresso Machine. Beauty!

If you really want to make me jealous…(drumroll) presenting, the

Breville BES820XL Espresso Machine!

And fresh ground coffee to go with. I need to try this :

Breville iKON Conical Burr Grinder

When making cakes and bread, many recipes will tell you to sift the flour.  I’ve read a variety of comments on the subject as to whether the sifting actually does anything, and the jury is still out.  Yes, sifting the flour will make sure it is finer, and that there are no clumpy or stuck together bits, and it will aerate the flour, allowing it to become slightly more porous for your wet ingredients.  But there are those that say you can just stir the flour vigorously with a wooden spoon and achieve the same result. 

I am gluten-free (I don’t eat anything made with wheat, rye or barley flour – which is about 95% of bread products out there like cakes, cookies, pies, crackers, etc.), and so when I bake gluten-free I want to make sure whatever gluten-free flour blend I am using is as smooth and fine as possible.  So I do tend to use a flour sifter in those instances.  I don’t think there is any need to go with a fancy or expensive product for this though, something simple like the Amco 5 Cup Flour Sifter, which is only $12.95, will work just fine.

If you aren’t going to sift, then I recommend that you put your arm muscles to work for some vigorous stirring.  The actual spoon you use won’t make a ton of difference.  Some people like a slotted spoon because it feels a little like sifting as you stir.   Crate & Barrel  makes a great bamboo tool set that has two regular spoons, a slotted spoon and two turners, which would be perfect for this. 

Whatever way you plan on preparing your flour for your baking recipes, just make sure that everything looks nice and even before you start mixing in your other dry ingredients so that you end up with a creation you’ll be proud of.

My favorite dessert in the world are fruit tartes . When I eat pies or tartes I go straight for the crust! But instead of just using the tartes for dessert, I thought it would be a delicious alternative to eat tartes for lunch or dinner, made with the one and only Le Creuset Tarte Pan. The stainless steel spatula will be an important part of getting your polenta ready and this All-Clad Stainless Steel Flexible Spatula is perfect. The recipe and beautiful images are via Elizabeth from the Guilty Kitchen!

Zucchini Tarte Tatin with Polenta

Polenta method is adapted from Marcella Hazan

4 cups water or low sodium broth
1/2 tsp salt
1 cup whole grain cornmeal (medium to coarse grind)
2 small zucchini (approximately 6″ each)
1 tsp. veg oil
salt and pepper to taste
2 oz. Chèvre
1/2 cup asiago, grated
1 Tbsp each of fresh thyme, chives and basil, chopped
1 egg, beaten (room temperature)

1. Bring water and salt to a boil, whisk in cornmeal a little at a time to avoid clumps.
2. Cook over medium high heat for 2 minutes, whisking constantly.
3. Reduce heat to low and cover. Cook at a low simmer for 45 minutes. Stirring every 5-10 minutes for at least 1 minute.
4. Meanwhile, slice your zucchini into 1/4″ rounds.
5. Add oil to skillet and heat to medium high. Add zucchini and salt & pepper. Sauté for 6-8 minutes (or until slightly softened).
6. Grease an 8″ round baking dish . Arrange cooked zucchini in concentric circles around bottom of dish. When finished, crumble chèvre over zucchini. Preheat oven to 400°F.
7. After 45 minutes, remove polenta from heat & stir in cheese and herbs.
8. Let stand 15-20 minutes, add beaten egg and stir quickly to combine.
9. When polenta is ready, pour gently over zucchini. Spread evenly with spatula.
10. Bake for 40 minutes for a soft centre. Longer if you want it more set.
11. Take tarte out of oven and slide a knife or spatula around the edges to loosen. Place a large round plate on top of baking dish and flip everything over together to get the tarte out.

via The Guilty Kitchen

I was born and raised in Los Angeles, so to me, Summertime is synonymous with beach bonfires! When the sun dips below the horizon line and the temperature drops, there is no better way to end a day at the beach than with s’mores. S’mores are the simplest desserts around; all you need are graham crackers, plain milk chocolate and marshmallows.

HOMEMADE VANILLA MARSHMALLOWS
Yield: 24 marshmallows
adapted from Baked: new frontiers in baking

“if you have not eaten a homemade marshmallow, you are missing out on a rhapsodic pleasure. It is most certainly not the same marshmallow you know from the grocery store. In fact, it is like comparing  a fresh baguette to wonder bread. Our recipe produces cloudlike squares that melt in your mouth or in your hot chocolate. They are sticky, sweet, and full of vanilla flavor. Perhaps best of all, they are quite easy to make, and require few ingredients”

6 sheets gelatin
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1 teaspoons pure vanilla extract
pinch of salt
1/2 cup confectioners’ sugar, sifted, plus more for dusting

Grease an 8×8-inch pan with shortening, using a paper towel to rub it lightly and evenly onto the bottom, sides and edges of the pan. Set aside.

Put the gelatin sheets into a medium microwave-safe bowl and fill it with very cold water, set aside; add a few ice cubes to keep it cold.

Place the sugar, 1/4 cup corn syrup and 1/4 cup water in a medium saucepan and stir gently. Clip a candy thermometer (try this Digital Candy Thermometer ) onto the pan, and place it over medium-high heat. Bring it to a boil, checking it occasionally–you are looking for it to eventually hit a temperature of 235-240 degrees (soft ball stage).

Meanwhile, pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer (my favorite is this KitchenAid 5-speed mixer) fitted with the whisk attachment. By this point, the gelatin sheets should be very soft–drain them well and give them a quick wringing out, and place them back in the microwave-safe bowl. Microwave on high until the gelatin is completely melted, about 30 seconds. Turn the mixer on low, and very slowly pour the melted gelatin into the corn syrup. Keep the mixer running while you check the sugar syrup.

Once the syrup reaches 235-240 degrees, pull it from the heat. Carefully transfer the syrup to a large, heatproof measuring cup or a similar vessel with a spout for easy pouring. Turn the mixer up to medium speed and slowly pour the sugar syrup into the gelatin mixture. When all the syrup has been added, crank the speed up to medium-high and let it go for about 8 minutes–the candy will turn white and fluffy. Add the vanilla and salt and increase the speed to its highest setting for 1 more minute.

Pour the marshmallow into the prepared pan and smooth the top. Sift confectioners’ sugar evenly and generously over the top. Let sit for about 6 hours.

Use a knife to loosen the marshmallow from the edges of the pan and invert it onto a confectioners’ sugar-dusted work surface. Dust the marshmallow slab with more confectioner’s sugar and cut into whatever size pieces you wish (a pizza cutter works great here). Dip the sticky edges of the marshmallows in more confectioners’ sugar, patting off the excess. Store in an airtight container for up to 1 week.

Images and Recipe via DuJour Mag

I LOVE red velvet cake.  But I only found out this year because I’d never had red velvet cake before.  Until I came across this gluten-free red velvet cake recipe.  I have celiac disease, which prevents me from eating anything made with wheat gluten (like flour, for example).  Thankfully I have found terrific recipes that work for my lifestyle.

Here is the recipe for Gluten-Free Red Velvet Cake, which you can also use to make cupcakes!

Ingredients:

• 1 and 3/4 cup vegetable oil
• 1 and 1/2 cup sugar
• 2 eggs (beaten)
• 2 1/2 cups gluten free flour blend (if not gluten free, just use regular flour)
• 1 tsp baking soda
• 1 tsp xantham gum (if not gluten free, no need to add)
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 tsp vanilla
• 1 bottle (oz) red food coloring
• 1 tbsp cocoa

Preparation:

Preheat oven to 350.

Mix oil & sugar in a mixer , then add eggs one at a time after first beating them. Sift all dry ingredients together in a large mixing bowl . Add flour to the mixer in parts, alternating the flour with the buttermilk. She did this about 4 times but you could probably get away with 3 since you need to begin and end with the flour. In a seperate bowl, mix the vanilla, food coloring and cocoa then add to the mixer. After mixing well, pour the mix into two round 8 inch cake pans (lightly spray with oil first).  If you are making cupcakes instead, simply use muffin tins.   Bake 25-30 minutes (a little less for the cupcakes) or until a toothpick comes out pretty clean.

Wait until cooled to frost. You can make your own cream cheese frosting, but I use Duncan Hines frosting and it’s delicious and super easy.   I dare you not to eat too much!

You’ve probably had oatmeal raisin cookies before, and these shake things up a little by adding in dried cranberries with other yummy goodies.  These soft, chewy cookies are packed with nuts and fruit, as well as a healthy serving of oats.  I am gluten free, so I’ve included the gluten free oat & flour substitutes.  Here is my recipe for Gluten-Free Oatmeal Cranberry and Raisin Cookies:

• 1 cup (2 sticks) unsalted butter
• 1 3/4 cups brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 2 large eggs
• 3 tablespoons maple syrup
• 1 cup dried cranberries, packed
• 1 cup raisins
• 1 cup chopped almonds
• 2 cups Authentic Foods Multi-Blend Gluten-Free Flour
• 3 cups Cream Hill Estates Lara’s Rolled Oats (gluten free)

In a large mixing bowl combine the butter, sugar, baking powder, baking soda, spices, salt, and vanilla, and beat with a KitchenAid hand mixer until smooth. Add the eggs one at a time, beating well after each addition; then add the maple syrup. Mix in the fruit and nuts, then the flour. Finally add the oats, continue mixing until all ingredients are evenly distributed throughout the bowl.

One of my favorite things about summer is inviting friends over for a barbecue. There’s nothing better than the smell of a Weber Smokey Joe charcoal grill and fresh citronella candles on the table. This summer, I’ll be treating my guests to a healthy feast served on bold, beautiful melamine dinnerware. I absolutely adore the Jonathan Adler Kaleidoscope collection!

We’ll also be sipping on refreshing sparkling raspberry lemonade while enjoying our time in the sizzling California sunshine. No barbecue is complete without fresh corn on the cob, but since I’ve been on a bit of a baking streak lately, I think I might mix things up a bit with these adorable corn-on-the-cob cupcakes.

Makes 24 cupcakes or 8 “ears of corn”

Ingredients

Vanilla Frosting
Yellow liquid food coloring
24 Vanilla Cupcakes, baked in white paper liners
3 1/2 cups small yellow, cream, or white jelly beans, such as Jelly Belly
4 pieces yellow fruit chews, such as Laffy Taffys or Starbursts
1 tablespoon black decorating sugar
1 tablespoon white decorating sugar
8 sets of corn holders (optional)

From The Martha Stewart Show, April 2008

Summer is just around the corner, and we are excited about the sweet treats that are perfect for our favorite season. Share your favorite summer sweets recipe for a chance to win a KitchenAid Mixer ! Emily Schuman, Beso’s Style Director, will select the winner and bake up the winning recipe. The grand prize winner will be featured on the Beso Blog in June. If the baker in you needs the best mixer on the market, enter now and share your winning recipe with us! Entry ends May 31, 2010.

My favorite summer dessert resolves around fresh ingredients. I have so many wonderful memories that involve picking berries and incorporating them into a sweet dessert and these vanilla cupcakes with a strawberry meringue buttercream frosting certainly top my list. See my recipe below for strawberry meringue buttercream frosting. It’s best paired with fresh berries and white cake.