They say that love is in the air, but I’m detecting an enticing aroma of freshly baked cookies.  There are many ways to express your love to someone special, but few are as tasty and memorable as a batch of homemade cookies made with love straight from the heart.

These chocolate-y cookies are rich and buttery with a light crunchy texture and are extraordinary entirely on their own.  However, the mint buttercream filling provides a wonderfully creamy and refreshing flavor contrast.  The fusion of crunchy and creamy is so irresistible it will take hold of all your senses tantalizing every last taste bud.

This recipe was inspired by my insane love for peppermint patties.  I just can’t get enough of them and these cookies share a striking resemblance to my all time favorite treat.  I hope that you and your loved ones have a wonderful day full of love, appreciation and most importantly sweets!

HAPPY VALENTINE’S DAY!! xoxo

Chocolate Cookies          {Print Recipe}

Yield: 1 dozen sandwich cookies

1 ¾ cups all-purpose white flour

1/3 cup unsweetened Dutch-process cocoa powder, sifted after measuring

1 tsp baking powder

2/3 cup unsalted butter, softened

2 Tbsp canola oil or other flavorless vegetable oil

¾ cup granulated sugar

1 large egg

2 tsp vanilla extract

Pinch of salt

In a large bowl, whisk together the flour, cocoa powder and baking powder and set aside.

In the large bowl of a stand mixer fitted with a paddle attachment, beat together the butter, oil and sugar at medium speed until the mixture is light and fluffy.  Add the eggs, vanilla and salt and mix until well incorporated.  Adjust the mixer speed to low and add the flour mixture until just combined.

Divide the dough in half and place each portion between 2 sheets of wax paper.  Roll dough to an 1/8” thickness and refrigerate on a baking sheet for at least one hour and up to 24 hours (still between wax paper), until chilled and firm, but not too hard.  Let dough warm up slightly before cutting.

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.  Working with one portion of dough at a time, remove the wax paper from both sides of the dough and place on a lightly floured surface.  Using a 2” fluted round cutter (or any cutter of your choice) cut the dough and place rounds on the prepared baking sheet.  You can re-roll any leftover scraps, but chill again before cutting.  Chill all of the cut cookies until firm again before baking.

Bake for 15-18 minutes or until set.  Let cool on baking sheet for about 5 minutes and transfer to a cooling rack to cool completely.

Mint Buttercream Filling

½ cup plus 2 Tbsp non-hydrogenated solid vegetable shortening or unsalted butter, room temperature

¼ tsp peppermint extract

¼ tsp vanilla extract

2 cups plus 3 Tbsp powdered sugar, sifted

¼ cup egg whites, pasteurized

In the large bowl of a stand mixer, add the shortening, peppermint extract and vanilla extract and mix at medium speed until blended.  Adjust the mixer speed to low and slowly add the powdered sugar, egg whites and the pinch of salt.  Increase the speed to medium to fully incorporate the ingredients, scraping the sides of the bowl as necessary.

Chocolate Ganache

½ cup bittersweet or semisweet chocolate chips

3 Tbsp heavy whipped cream

Heat the cream in a small saucepan over medium low heat until slightly simmering (the edges start to bubble).  Be careful not to boil the cream too long or it will scald.  Remove the pan from the heat and add the chocolate chips, stirring until well incorporated.  Let the chocolate mixture sit and cool until it becomes a spreadable consistency, about 30 minutes.

Assembling the cookies

Pair the cookies so that the sizes match as closely as possible.  Using a pastry bag fitted with a small or round metal piping tip, pipe about a tablespoon of the mint buttercream onto the bottom cookie.  Pipe using another pastry bag, or spread with an offset spatula, a thin layer of the chocolate ganache onto the other cookie.  Sandwich the cookies together allowing the filling to ooze just a bit at the edges of the cookie.  Let set for about 10 minutes.  These cookies can be kept at room temperature in a sealed container for a couple of hours, but refrigerate for longer storage.  Make sure to bring back to room temperature before serving.

Visit www.frontrowmonthly.com to also view this recipe as well as the latest in fashion news and entertainment.  My recipe post is on page 17 of the “page-flip” under the section Dish.

SNOW DAY!!  Denver gets heavy snow storms that shut down the city only once or twice a year…maybe.  It offers such a sense of contentment knowing that you have no choice but to stay home, bundle up and enjoy the day.  For most, a snow day signifies cozying up to a warm fire with a good book, taking a long nap or even making snow angels in the deep fluffy snow.  Snow days for me, however, seem to elevate the constant streaming of sweet cravings that are already quite a mainstay in my consciousness.  Here is an example of what happens in my mind…hmmm…”what ingredients can I discover in the pantry to create something sweet and irresistible?”  Thoughts soon become reality and the rest of the day is spent scouring through my many savored volumes of baking cookbooks, creating something truly decadent and consuming way too much of it.  Oh yeah and maybe capturing a few photos of the tasty subject if I can time it right (ie. before consuming way too much of it).  Don’t get me wrong…I still enjoy time spent cozying up to a warm fire, but it almost always seems to accompany the indulgence of cake in hand.

This cake is extremely moist, in part from the sugar syrup, but also from the chocolate chips.  It creates a slightly fudge-y center that when paired with a glass of milk, can’t be matched.  The cake is delicious at room temperature, but I like to heat a slice (or two)  in the microwave for about 15 seconds to get the inside nice and gooey.

Enjoy!

Double-Chocolate Bundt Cake          {Print Recipe}

Yield: 16 servings

Sugar Syrup:

2/3 cup granulated sugar

¼ cup water

¼ cup chocolate-flavored liqueur (can also use coffee-flavored liqueur)

2 Tbsp unsalted butter

Cake:

1 ½ cups granulated sugar

6 Tbsp unsalted butter, softened (plus more for preparing pan)

2 large eggs

2 large egg whites

2 tsp vanilla extract

3 cups all-purpose flour (plus more for preparing pan)

½ cup unsweetened natural cocoa powder

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 ½ cups 2% milk

1 cup semisweet chocolate mini-chips

Chocolate Glaze:

4 Tbsp. heavy whipping cream

½ cup semisweet chocolate chips

1 Tbsp unsalted butter

Making the sugar syrup:

Combine the first 4 ingredients in a small saucepan.  Bring the mixture to a boil over medium-high heat, stirring constantly.  Remove from heat and cool completely.

Making the cake:

Preheat the oven to 350 degrees F.  Prepare a 12-cup Bundt pan by rubbing a small amount of butter to cover all corners of the inside of the pan.  Flour the pan lightly and set aside.

Lightly spoon 3 cups of flour in dry measuring cups; level with a knife.  Combine the flour and next 4 ingredients (through salt), stirring with a whisk.  Set aside.

Place 1 ½ cups granulated sugar and 6 Tbsp butter in the bowl of a stand mixer and beat at medium speed until well combined; light and fluffy (about 5 minutes).  Add the eggs and egg whites, one at a time, beating well after each addition.  Add the vanilla extract.

Add the flour mixture and milk alternately to the sugar mixture, beginning and ending with the flour.  Mix well after each addition and scrape the sides of the bowl with a spatula as necessary.  Beat for 2 minutes until well incorporated.  Fold in the chocolate chips.  Spoon the batter into the prepared pan.

Bake at 350 degrees F. for 45 minutes or until a cake tester inserted into the center comes out almost completely clean.  Immediately pour glaze over the cake.  Cool the cake in the pan on a wire rack for 30 minutes.  Invert the cake onto a cake platter and cool completely.

Making the chocolate glaze:

Heat the heavy whipping cream in a small saucepan over medium-low heat until the edges just begin to bubble.  Add the chocolate chips and butter and whisk constantly until fully melted.  Add more cream as necessary to thin the glaze for a pouring consistency.

Drizzle the glaze over the cake and try not to eat the whole cake in one sitting.

Recipe adapted from Cooking Light, March 2008

Good Saturday Morning!

I was conversing with my Mom a couple of days ago and she was raving about her new kitchen wonder…a Fry Daddy.  For those of you who aren’t familiar, your world (and your waistline) is about to change forever as mine quickly did.  She was tantalizing me with all of the great things she’d successfully fried in it…fish, shrimp, chicken…the list went on and on.  While the above foods no doubt are divine dunked in a hot bath of oil, all I heard was donuts, donuts, donuts.  Donuts would be amazing after a nice swim in the Fry Daddy.  The seed had been planted at that moment and it’s grown into a full on obsession that I can’t shake…I must make donuts!

These delightful bites of fried dough, while quite indulgent, are worth both the effort and the calories.  Don’t get me wrong…it’s certainly much easier to stop by the donut shop and pick up a dozen, but there’s something added to the enjoyment when you know they’ve been made from scratch.

I know I know…donuts are not the healthiest of foods.  Delicious morsels of dough fried to perfection…shoveling them in because you can’t just eat one.  But don’t we all deserve a little guilty pleasure once in a while?  After all, life should be filled with small indulgences every now and then to get you through the day.  This is my philosophy when it comes to just about any sweet treat…dessert just makes people happy and trust me, these donuts will bring on some smiles.

Homemade Donuts          {Print Recipe}

Yield: 2 dozen

½ cup warm water

2 pkgs active dry yeast (not fast-rising)

1 ¼ cups plus ½ tsp granulated sugar

¾ cup whole milk

4 ½ cups all-purpose flour, plus more for baking sheet

1 ½ cups cake flour

1 Tbsp kosher salt

1 tsp ground cinnamon

½ tsp ground nutmeg

4 large eggs

8 Tbsp (1 stick) unsalted butter, well softened

4-6 cups Canola oil, for frying

Spiced Sugar Blend

6 Tbsp granulated sugar

1 Tbsp ground cinnamon

¼ tsp allspice

¼ tsp nutmeg

¼ tsp cardamom

Place the warm water in a small bowl and sprinkle the yeast over it.  Make sure not to get the water too hot or the yeast won’t activate.  Add ½ tsp granulated sugar and stir to dissolve the yeast.  Set the bowl aside and allow the yeast to proof until foamy, about 4 minutes.  Place the milk in a small saucepan or a microwaveable container and heat until warm to the touch (about 20-30 seconds).

Place the all-purpose flour, cake flour, remaining 1 ¼ cups granulated sugar, salt, cinnamon and nutmeg in the bowl of an electric mixer and use the paddle attachment to combine them thoroughly.  Make a well in the center of the bowl and add the yeast mixture, warm milk and eggs.  Beat on medium until a smooth dough forms.  Beat in the butter, then add enough additional flour on low speed to make a smooth, soft and elastic dough.  Switch to medium speed and mix for 2 to 3 minutes.  Turn the dough into a bowl sprayed with cooking spray and cover with plastic wrap.  Place the bowl in a warm, draft-free spot (I used my oven with no heat).  Allow the dough to rise until doubled in size, about 2 hours.

Gently deflate the dough by pulling it from the sides of the bowl and turn it onto a floured surface.  Pat the dough into about a ½ thickness and cut circles with a plain-edged round cutter.  Place tem on a baking sheet dusted with flour and cover them with plastic wrap.  Allow them to proof while you heat the oil.

Heat about 4 to 6 cups of canola oil in a heavy-bottomed pot until it reaches about 350 degrees F.  Fry the donuts in batches in the hot oil keeping note of the oil’s temperature.  If you let the oil get too hot, the donuts will brown quickly on the outside, but not cook all the way on the inside.  Gently turn them until they are golden brown on both sides, about 2-3 minutes per side (depending on the size).

Drain the donuts on a plate covered in paper towel and let cool slightly before rolling them in the Spiced Sugar mixture.  These donuts are ABSOLUTELY best when served warm, but they can be stored in an airtight container and reheated in the oven right before serving.

Florentine Doughnuts Recipe from Dolce Italiano, Desserts from the Babbo Kitchen, by Gina DePalma

Chocolate Hazelnut Sauce

Yield: 1 cup

6 Tbsp heavy whipping cream

1 cup semi-sweet chocolate chips

2 Tbsp Nutella

Heat the heavy whipping cream in a small saucepan until just simmering.  Add the chocolate chips and the Nutella and stir until the chocolate is melted and the mixture is well incorporated.  Begin dunking.

Enjoy!

As I reflect on the past year, I have so many unforgettable memories, but none compare with the experience that I had during this holiday season when I prepared a birthday cake for an organization called Icing Smiles.  This year I felt an overwhelming urge to share the holiday spirit with others.  I can say that over the years I’ve received many amazing gifts and shared many wonderful experiences, but few compare to the warmth and emotion that I received when I delivered this Sesame Street cake to the most beautiful and sweet little boy named Noah.

I’ve recently had the honor of becoming a part of this truly magnificent organization.  Icing Smiles is a national program that offers special occasion cakes to young children suffering with a critical illness.  What a wonderful concept I thought.  I know first hand that a cake can put a smile on the face of any child (or adult) even through the worst of times.  Even if it can provide the smallest escape from the daily turmoil of life, then it’s worth it.  I encourage you to visit the Icing Smiles website (www.icingsmiles.org) to read more about this exceptional organization and how to bake for a difference. 

The buttermilk cake, buttercream frosting and vanilla pastry cream filling were all made with natural food dyes, by request, and proved to be quite a baking & decorating challenge as all new ingredients do.  Overall I was very pleased with the final product and was so touched when I received a photograph of Noah in front of his birthday cake with an ear to ear grin.  My happiest moment of 2011.

I was hoping to send my New Year’s wishes much earlier today, but we rang in the New Year without any electricity.  We lost power at about 11:30 last night (I’m pretty sure that we wouldn’t have made it until midnight anyway) and it didn’t come back on until this afternoon.  I hope that’s not a sign of the new year to come!

I hope that each and every one of you has a prosperous, happy and very sweet New Year!

Sending much love and lots of sugar!
xoxo

Shannon

What a wonderful day full of special surprises and many blessings.

Wishing you and your family a wonderful Christmas full of love, happiness and all things sweet.

xoxo

Shannon

Does anyone else feel like the holidays are moving way too quickly?  Even as I sit here typing, so many things are running through my head, I find it challenging to concentrate on one thing at a time.  My to-do list has far exceeded the time in which I have to complete it all.  It’s so easy to get caught up in the hustle and bustle of life particularly in the midst of the holidays, but it’s so very important to slow down, crank up the Christmas music, enjoy a cup of warmth (perhaps some spiked hot cocoa?) with something sweet (perhaps some meringues?) in front of the Christmas tree and relish in this wonderful holiday season.  After all, it will come and go before we know it, leaving us with only memories to hold us until next year.  I am as just as guilty as anyone else this time of year…I WAY over commit myself with the excitement of the approaching holiday season and find myself completely overwhelmed! 

These coconut meringues and spiked hot cocoa are unbelievably good and with a bit of coconut rum in both, they are sure to help you to relax a little more this holiday season.  These two recipes are my first official published post in Front Row’s Magazine’s December issue and I’m so excited to share them with you!  I have to admit that I consumed about three batches of these amazing cookies before finally discovering the perfect recipe.  They are so light and airy with an amazing texture and go down surprisingly easily (way too easily).  I hope that you enjoy them as much as I do!

Please visit www.frontrowmonthly.com to view these recipes as well as the latest in fashion news and entertainment.  My recipe post is on page 16 of the “page-flip” under the section Dish.  I also have recipes published periodically in the Arts & Culture Section of the magazine.

Coconut Rum Meringues          {Print Recipe}

Yield: 30-36 cookies

 2 large egg whites

1/8 tsp salt

1/8 tsp cream of tartar

2/3 cup superfine sugar

1 ½ tsp coconut rum

½ tsp vanilla extract

1 cup shredded coconut, toasted

¼ cup almonds, finely chopped

Preheat the oven to 375 degrees F.  Place the whole almonds on a foil lined baking sheet and bake for approximately 8-10 minutes or until they start smelling wonderful!  I check them after 5 minutes and give them a shake in the pan to ensure even toasting.  Chop the toasted nuts as finely as possible and set aside.  Using the same pan for the shredded coconut, toast the coconut for about 6-8 minutes stirring frequently as it can burn quickly.  Set the coconut aside.

Separate the egg whites from the yolks carefully leaving no trace of egg yolks (this step is easier to do when the eggs are cold).  Store the egg yolks for another use.  Place the egg whites in the bowl of a stand mixer and beat on medium-high until foamy.  Once foamy, add the salt and cream of tartar and continue beating for about 3 minutes or until the egg whites form soft peaks.  Add the coconut rum and vanilla extract and the sugar, one tablespoon at a time, until the egg whites are glossy and form stiff peaks, about 2 minutes.  Fold the coconut and almonds into the egg whites gently with a spatula until fully incorporated.  Line two baking sheets with parchment paper and using a piping bag, pipe the egg white batter onto the pan in tablespoon portions, 1” high and about 1” apart.  Bake the cookies for 25-30 minutes or until they turn slightly golden brown or the tops crack slightly.  Let cool completely in the pan.  These cookies are best eaten the day that they are made however they will keep several days in an air tight container. 

Spiked Hot Cocoa

Yield: 4 mugs

6 oz. chopped milk chocolate

4 oz. heavy cream

12 oz. milk

1 tsp sugar (or to taste)

2 oz. coconut rum

2 oz. amaretto

Pinch of ground cinnamon

Pinch of cayenne pepper

Combine cream and milk in a saucepan and bring to a simmer.  Place the chopped chocolate in a heatproof bowl and pour the hot milk over it.  Blend with a whisk until chocolate is completely melted, then add the remaining ingredients.  Pour the hot cocoa back into the saucepan and keep warm until serving.  Serve with a dollop of whipped cream if desired.

Happy Holidays!

xoxo

I wish everyone a Happy Thanksgiving!  This holiday to me represents special time spent with family and friends considered family and how truly thankful I am to have them in my life.  There is such a wonderful union between creating good food and sharing it with the ones you love the most.  I wish you all a day of wonderful food and great moments shared with loved ones.

xoxo shannon

With Thanksgiving fast approaching, the ever ubiquitous pumpkins, apples, spices, nuts and everything fall make their way into most of the desserts for this holiday of thanks.  I absolutely adore this time of year and all of its flavors; however, sometimes you just need a little break from tradition for a change of taste.  A profound chocolate craving took over my willpower this week (not unusual by any means).  These decadent chocolate brownies instantly came to mind and I knew they would be the perfect diversion from the classic fall desserts furthermore satisfying my intense craving (at least until next week).

These brownies are rich and fudgy, but not too sweet.  They are made without flour which further propels the chocolate onto center stage.  You won’t even miss the flour…in fact you’ll wonder how flour ever made its way into brownies in the first place.  Who knew the absence of flour in a baked good could be such a wonderful thing? Whether you have intolerance to gluten or simply want a divine fudgy brownie…this is absolutely the recipe for you!  What I like best about this recipe is that it doesn’t involve a mixer of any kind.  Just make sure that you stir the batter long enough (as directed below) otherwise the brownies can become crumbly.  The cocoa nibs are a wonderful addition creating a nice texture combination with the nuts. (You can find cocoa nibs at Whole Foods Market or any specialty food store).

 Flourless Chocolate Brownies          {Print Recipe}

Yield: 12 brownies

6 Tbsp unsalted butter

8 oz bittersweet or semisweet chocolate, chopped

¾ cup sugar

2 large eggs, room temperature

1 Tbsp unsweetened cocoa powder, natural or Dutch-process

3 Tbsp corn starch

1/8 tsp salt

3 Tbsp cocoa nibs – optional but highly recommended   

1 cup walnuts, toasted and coarsely chopped – optional

Line the inside of an 8×8 square pan with foil so that it goes up the sides and wrap over the rim.  Lightly grease the foil with butter or non-stick cooking spray.  Preheat the oven to 350 degrees F.

Melt the butter, salt and chocolate in a medium saucepan over very low heat, stirring constantly until smooth.  Remove from the heat and stir in the sugar, then the eggs, one at a time.

Sift together the cocoa powder and corn starch in a small bowl then stir them into the chocolate mixture.  Beat the batter vigorously for at least one minute, until the batter is no longer grainy and nearly smooth.  It will pull away from the sides of the pan a bit.

Add the nuts and cocoa nibs, if using, then scrape the batter into the prepared pan.

Bake for 30 minutes or until the brownies are set in the center and slightly cracked on top.  Be careful to not over bake. Remove from the oven and let cool completely on a rack before removing from the pan and slicing.

Keep brownies stored in a sealed container for up to 4 days…but they probably won’t last that long.

Recipe from David Lebovitz, www.davidlebovitz.com

HAPPY HALLOWEEN!!

…Ok…Halloween is not one of my favored holidays.  Call me a “scaredy- cat” if you will but I’ve always felt slightly uneasy about this ghost honored tradition.  The ever so slight viewing of a horror film preview (yes, I said preview) can disturb me for weeks and FORGET about haunted houses…the casual thought of them sends chills down my spine and frightens me to the core.  Now just because I don’t adore ghosts and goblins, does not mean that I don’t consume my share (or more) of candy and sweets during this sugar crazed celebration.  It holds true as the one occasion where I can somehow justify mass consumption of candy, of any kind, merely because of its presence in the large bowl nearby.

All fear aside, Fall is absolutely my favorite season of all and I would never pass up the opportunity to bake something special for this festive time of year.  For instance, I happen to have quite a lot of adoration for pumpkins, particularly when combined with a little sugar and spice.  As the air outdoors becomes crisp and cool and the landscape begins its transformation into winter, I can’t help but imagine snuggling up next to a warm cozy fire while enjoying some spiced pumpkin cupcakes.  The spice in these cupcakes seems to embody everything that I love about this breathtaking season.  While the cupcakes are incredible on their own, I thought that a garnish could add a little something extra to the presentation…perhaps some Pumpkin Seed Brittle…oh my.  What was intended as a simple embellishment, battled to steal the spotlight!  This brittle is amazingly good with a wonderful caramelized-buttery-cinnamon flavor and if you’re a fan of brittle, you won’t be able to resist it…trust me.

Spiced Pumpkin Cupcakes with Cream Cheese Frosting                                                                                                                                               {Print Recipe}

Yield: 24-27 standard sized cupcakes

1 ½ sticks unsalted butter, softened

2 ¼ cups all-purpose flour

2 tsp baking powder (-1/8 tsp for high altitude)

1 tsp baking soda

1 tsp cinnamon

½ tsp ground allspice

½ tsp nutmeg

½ tsp cloves

½ tsp salt

1 ¼ cups canned pumpkin (15 oz. can, not pie filling)

¾ cup well-shaken buttermilk

1 tsp vanilla

1 ¼ cups granulated sugar

3 large eggs

Place the oven rack in the middle position and preheat oven to 350 degrees F.  Prepare cupcake pans with cupcake liners. 

Whisk together the flour, baking powder, baking soda, spices and salt in a bowl.  In a separate bowl, whisk together the pumpkin, buttermilk and vanilla.

In the bowl of a mixer, beat together the butter and sugar at medium-high speed until pale and fluffy, about 3-5 minutes.  Add eggs one at a time, until well incorporated, scraping the sides of the bowl as necessary.  Reduce the speed to low and add the flour and pumpkin alternately, beginning and ending with the flour, and mix until the batter is just combined.

Spoon the batter into the cupcake liners about ½ full and bake about 18-20 minutes or until a wooden skewer inserted into the center comes out clean.  Cool the cupcakes on a rack completely prior to frosting.

Recipe adapted from The Best of Gourmet

Cream Cheese Frosting:

Yield: Frosts 24-30 cupcakes

2-8 oz. packages cream cheese, room temperature

2 sticks unsalted butter, room temperature

3 cups confectioner’s sugar, sifted

2 tsp vanilla

1 Tbsp heavy whipping cream

Beat the cream cheese and butter together in the bowl of a stand mixer on medium high speed until light and fluffy.  Decrease the speed to low and slowly add the confectioner’s sugar until incorporated, scraping the sides of the bowl as necessary.  Add the vanilla and the heavy whipping cream and mix until smooth. 

Pumpkin Seed Brittle:

Yield: 1 ¾ lbs or (28) 1 oz. servings

¼  cup butter, cut into chunks

1 tsp baking soda

1 Tbsp vanilla

1 ½ tsp ground cinnamon

½ tsp salt

2 ½ cups granulated sugar

1/3 cup light corn syrup

1 ½ cups toasted hulled pumpkin seeds

Prepare a baking sheet with parchment paper or lightly butter and set aside.  Place pumpkin seeds in a large sauté pan and heat over medium-low heat to toast, about 5-8 minutes.  Make sure to shake or stir the seeds occasionally to ensure even toasting.  Set aside to cool.

In a small bowl, stir the baking soda in the vanilla to dissolve and also set aside.  In another bowl, mix together the cinnamon and salt.  This will help the cinnamon to distribute evenly when stirred into the sugar mixture.  Have all of your ingredients measured and ready to go as once the sugar reaches it’s temperature, things move quickly!

In a medium saucepan set over medium-low heat, use a heatproof spatula or wooden spoon to stir together the sugar, ½ cup water, corn syrup and the butter (1/4 cup).  Heat the mixture until the butter is completely melted and the sugar is dissolved.  Increase the heat to medium and boil the sugar mixture, stirring occasionally, until it turns a deep amber and registers 335 to 340 degrees F on a candy thermometer.  This step takes anywhere from 5-12 minutes.  Keep a close eye on it to ensure that it doesn’t burn.

Remove the sugar mixture from the heat and carefully stir in the vanilla and cinnamon mixtures (they will bubble up).  Immediately stir in the toasted pumpkin seeds and pour the mixture into the prepared pan, using a spatula or wooden spoon to spread evenly.  Let the brittle cool at room temperature for about 30-40 minutes.

Gently break the brittle into chunks and store in an airtight container at room temperature for up to 2 weeks. Trust me though; it won’t last that long.

Recipe from Sunset Magazine

In honor of my sweet husband’s birthday this year, I presented him with the “baking bible” as I like to call it; an enormous collection of my most cherished cake recipes to choose from.  It’s a treasured family tradition to select your favorite birthday dessert on your special day (even though we all get to indulge in it) and it’s actually quite an overwhelming task as I’ve made many delicious sweets over the past number of years.  I think he changed his mind 4 times before finally committing to his most beloved birthday cake…Triple Lemon Cake…couldn’t have chosen better myself!

There really is nothing better than lemon cake; so light and refreshing.  You forget for a moment that you’re actually consuming a pound or so of butter (but who’s counting?).  The lemon mousse filling is so irresistible, it’s tempting to eat it simply on its own…I just can’t imagine the cake without it.  For a lighter result, you can substitute the Swiss Buttercream for Whipped Cream, but for the love of all things sweet, PLEASE don’t substitute the lemon mousse!

I’ve made many variations of this lemon cake and it’s the most requested cake (next to chocolate) that I make.  I seem to modify a component of the cake every time that I make it and this combination is definitely THE ONE!  Actually, the truth is…in the mind of a baker, particularly a fanatical one, I don’t think a recipe is ever absolute.  Part of the challenge and enjoyment of baking comes with the gradual evolution of a simple recipe into something unforgettable.  Next time I make this cake I might try it with a traditional meringue (perhaps toasted) or a whipped cream frosting…we’ll see…

Triple Lemon Cake          {Print Recipe}

Making the lemon curd (for the lemon mousse):

Makes 2 ½ cups

3 large eggs

3 large egg yolks

1 cup minus 1 Tbsp sugar

¾ cup freshly squeezed/strained lemon juice

6 Tbsp cold unsalted butter, cut into ½-inch pieces

Fill a large bowl approximately halfway with ice and water and set aside.  Fill the bottom of a double boiler with water at least 2 inches, but not full enough to touch the underside of the top double boiler and bring to a boil.

Place the eggs, egg yolks and sugar into the top of the double boiler (off of the heat) and whisk until blended.  Add the lemon juice and mix well.  Reduce the heat to medium low until the water comes to a gentle boil.  Place the egg mixture over the water and heat, whisking constantly and scraping the edges frequently with a spatula (so that the eggs don’t scramble) until the curd is very thick, about 7 minutes.  The curd should coat the back of a spoon when ready or hold a distinct shape on the surface when the curd is lifted and falls back into the bowl.

Push the curd through a fine strainer with a spatula into a medium sized bowl.  Add the cold pieces of butter, letting it sit for a minute and then mixing until combined.  Once all of the butter is melted and incorporated, place the medium sized bowl over the large bowl filled with ice water and let sit until the curd is completely cool.  Once cooled, place plastic wrap directly on the surface of the curd and refrigerate 4 hours to overnight before preparing the mousse.

This recipe makes a little extra lemon curd, but I assure you it won’t go to waste!  Lemon curd is amazing with scones, fruit or simply enjoyed with a spoon.

Making the cake:

Yield: (3) 9” layers

1 cup unsalted butter, softened

4 eggs, room temperature

2 1/3 cups all-purpose flour

1 ½ tsp baking powder (-1/8 tsp for high altitude)

½ tsp baking soda

¼ tsp salt

2 cups granulated sugar

2 Tbsp grated lemon zest (from about 2 lemons)

2 Tbsp freshly squeezed/strained lemon juice

1 cup buttermilk (+2 Tbsp for high altitude)

Grease and lightly flour (3) 9” cake pans.  After greasing the pans, I like to place a piece of parchment paper cut to size in each pan.  Then I grease the parchment and lightly flour the pan.  This really aids in the easy removal of the cake.

Combine the flour, baking powder, baking soda and salt in a medium bowl and set aside.

In a large mixing bowl, beat the butter on medium speed for about 30 seconds.  Add the sugar, lemon zest and lemon juice and beat until combined.  Add the eggs one at a time, beating well after each addition.  Add the flour and buttermilk, alternately, starting and ending with the flour mixture.  Make sure to beat on low speed (unless you want to wear the flourJ) and beat until each addition is well combined.  Pour evenly into the prepared pans.  I use a scale for this step so that I can assure evenly sized cake layers.

Bake at 350 degrees F (325 degrees at high altitude) for about 25-27 minutes (or until a toothpick comes out clean) making sure to rotate the pans during baking for even browning.  As anxious as you may get, please don’t open the oven door before 20 minutes have passed.  I have been cursed with many a sinking cake out of pure impatience!  Remove from oven and let the cakes cool on a rack, in their pans for about 10 minutes.  Run a knife gently around the edges of the cake and remove from pan.  Let cool completely and refrigerate before filling and frosting.  Prior to refrigerating you can also brush the cakes with a simple syrup.  This step adds moisture to the cake and greatly enhances the flavor.

Making the simple syrup:

½ cup water

½ cup granulated sugar

1/3 cup freshly squeezed/strained lemon juice

2 tsp vanilla extract

Combine water and sugar in a small saucepan over medium-high heat stirring until the sugar dissolves and the mixture comes to a boil.  Remove from the heat and add the lemon juice and vanilla.  Brush the warm mixture over the cooled cakes before filling.

Cake recipe adapted from Better Homes and Gardens

Making the lemon mousse:

Yield: 4 ½ cups mousse

1 ½ cups lemon curd  (see recipe above)

1 ½ cups heavy whipping cream, cold

2 Tbsp confectioner’s sugar

Whip the heavy whipping cream and sugar on high speed with a whisk attachment until stiff peaks form.  Gently fold the lemon curd into the whipped cream until just combined.  Try not to eat the entire bowl of lemon mousse before filling the cake…it will take an immense amount of willpower…good luck.

Making the Lemon Swiss Buttercream:

3 sticks unsalted butter, room temperature

5 egg whites (pasteurized)

1 cup granulated sugar

2 tsp vanilla extract

2 Tbsp freshly squeezed/strained lemon juice

Combine the egg whites and sugar together in the mixing bowl of a stand mixer.  Set mixing bowl over a pot of simmering water making sure that the water doesn’t touch the bottom of the bowl.  Whisk mixture until sugar dissolves and a candy thermometer reads 160 degrees F.  Sources say that 160 degrees is a recommended temperature for egg safety.  Even so, I still like to use pasteurized eggs in buttercream just to be safe.  Once the egg mixture reaches temperature, remove the bowl from the heat and attach to the stand mixer and mix on medium-high speed until stiff peaks form and the bowl is cool to the touch.  Add the butter a little at a time (about 8-10 additions) and then add in the vanilla and lemon juice.  The buttercream will be beautifully smooth and shiny.

Assembling the Cake:

Place one of the cake layers on a cake plate.  Spread half (or as much as desired) of the lemon mousse onto the cake.  Place the second cake layer on top of the mousse and repeat with the third cake.  Frost the entire cake with the Swiss Buttercream.  Store the cake in an airtight container in the refrigerator and enjoy for up to a week.  Before serving, remove the cake from the refrigerator and let sit at room temperature for about 30-45 minutes.  You’ll want the buttercream to soften to room temperature.

This cake is quite a labor of love and definitely a special occasion cake as it has many steps.  Fortunately you can make it over several days before assembling…AND…what better way to express your love to someone close to your heart??  Enjoy!