Italian Red Velvet Cake

  

It's an American classic, turned Italian. This perfect summer dessert has so much to offer when you spice it up a little with a European flair! That's exactly what Renato Poliafito has done with Red Velvet Cake in his new cookbook, Dolce. He stopped by Tonia's Kitchen to talk about how you can really make this cake something special. Renato told Tonia he uses excellent quality cocoa to turn this cake red, along with raspberry jam to make this cake sing, along with an ancient Italian liqueur known as Alchermes for more of what Renato says, is an adult taste. Ciao Bella!

The Kids Are Going to Love This One...

....and the adults will too! Melissa Johnson, who wrote the new cookbook Celebrating Everyday, 100 Easy Recipes to Make Any Day Feel Special, stopped by Tonia's Kitchen to talk about her delicious Ice Cream Sandwich Cake recipe that the kids can help make. Melissa told Tonia all you do is take a casserole pan, layer ice cream sandwiches on the bottom, top with candy and Cool Whip and place another layer of sandwiches on top. Then just freeze it. It's easy, delicious and most of all, fun!

• ▢24 Ice Cream Sandwiches
• ▢Chocolate Syrup
• ▢2 Cups Mini M&M’s
• ▢16 oz. Container of Cool Whip

In a 9×13 pan, make a single layer of ice cream sandwiches on the bottom.

Spread 1/2 of the Cool Whip over the first layer.

Drizzle with chocolate syrup and sprinkle with M&M'S.

Add another layer of ice cream sandwiches.

Top with Cool Whip, chocolate syrup, and M&M'S.

Place in the freezer for 2-3 hours to set. Slice and serve immediately out of the freezer.

Therapy, In the Form of Food

 

Yes, it's true.  Food can be a comfort in some trying times, and it's been well-documented that a good meal can lift one's spirits. Cookbook authors Lisa Lucas and Debrianna Mancini, who wrote That Time We Ate Our Feelings, stopped by Tonia's Kitchen to talk about their work and some delicious desserts that helped pull them through some less than ideal episodes. Among them, the Queen For a Day Three Layer Chocolate Mousse cake. It's a triple layer mousse based dessert that combines dark chocolate, along with semi-sweet chocolate chips and whipped cream. How sweet it is!

1st Layer

• ▢6 tablespoon butter cubed
• ▢7 oz bittersweet chocolate chopped
• ▢¾ teaspoon espresso powder
• ▢1.5 teaspoon vanilla extract
• ▢4 eggs
• ▢⅛ teaspoon salt
• ▢⅓ cup packed brown sugar I used dark

2nd layer:

• ▢2 tablespoon unsweetened cocoa powder
• ▢5 tablespoon hot water
• ▢7 oz semi-sweet chocolate chopped
• ▢1.5 cup cold heavy whipping cream
• ▢1 tablespoon granulated sugar
• ▢⅛ teaspoon salt

3rd Layer

• ¾ teaspoon powdered gelatin
• ▢1 tablespoon water
• ▢6 oz white chocolate chopped
• ▢1.5 cup cold heavy whipping cream

• Preheat your oven to 325 degrees F.
• Butter a 9" round springform pan. Set aside.
• Separate egg yolks and whites. Set aside.
• In a double boiler, melt chocolate, butter and espresso powder, whisking until smooth. Cool slightly for 5 minutes.
• Add egg yolks and vanilla extract and whisk until well combined.
• In a large mixing bowl of a stand mixer, whip egg whites with salt for 30 seconds, or until frothy. Add half of the brown sugar, sprinkling it over the frothy whites. When the sugar is well mixed in, add the remaining half. Whip until soft peaks form. It can take from 1 to 3 minutes. Keep checking your peaks.
• Whisk in ⅓ of whipped whites to chocolate mixture. Do not whisk vigorously. Be gentle. Whisk just until the mixture lightens in color. Switch to a rubber spatula and gently fold in the rest of whites, until no streaks remain.
• Carefully pour the chocolate mixture into prepared pan. Smooth the top out.
• Bake the cake for 15 to 18 minutes (center should spring back when gently pressed ).
• Leave the cake in the springform and cool completely, at least 1 hour. It will collapse. You can cover cooled cake and refrigerate overnight.

Second layer:

• In a small bowl, mix together cocoa powder and hot water. Set aside to cool slightly.
• In a double boiler, melt chocolate. Cool 3 to 5 minutes.
• In a large mixing bowl of a stand mixer, whip cream, sugar and salt at medium speed. Whip for 30 seconds. It should slightly thicken. Increase the speed to high and whip the cream until soft peaks form. It should happen quite fast ( 20 to 30 seconds ) so do not walk away. Set aside.
• Whisk cocoa powder mixture with melted chocolate until smooth. At first it will look like your chocolate seized but keep whisking. It will come back together and be smooth.
• With whisk, fold in ⅓ of the whipped cream into chocolate mixture to lighten it. Switch to a rubber spatula and gently fold in the rest of the whipped cream, until no streaks remain. It is important or the mousse won't set right.
• Spoon the mousse over cooled cake layer. Tap the form on your countertop 3 times to get rid of any air bubbles. Smooth the top with a spatula. Wipe the inside of the pan with a paper towel from any mousse smudges. Refrigerate the cake for at least 15 minutes so the mousse can set.

Third Layer:

• Sprinkle gelatin over water in a small bowl. Quickly stir with a small spoon. Set aside.
• Place white chocolate in a large mixing bowl.
• In a small saucepan, heat up only ½ cup of cream until boiling. Remove from heat. Add gelatin and stir until completely dissolved.
• Pour the cream and gelatin mixture over white chocolate. Let sit for 20 to 30 seconds, then whisk until smooth. Set aside to cool to room temperature. Stir occasionally. It should slightly thicken.
• Whip the remaining cream at medium speed for 30 seconds. Increase the speed to high and whip until soft peaks form, about 15 to 20 seconds.
• With whisk, fold in ⅓ of the whipped cream to chocolate mixture. Do not whisk vigorously. Gently, until all smooth. Switch to a rubber spatula and fold in the rest of the whipped cream into your chocolate mixture, until no streaks remain.
• Spoon the white chocolate mousse over the semi-sweet chocolate mousse. Smooth the top out.
• Chill the cake for at least 2,5 hours.
• When ready to serve, run the knife around the cake in the pan. Remove sides of the springform.
• For clean cuts, use dental floss or warm but dry knife.
• Decorate slices with chocolate curls. Serve.

A Light, Delicious Cake

And not just any cake either! This is an applesauce cake that's guaranteed to please the young, and young at heart. Alex and Sonja Overhiser, who wrote the new cookbook A Couple Cooks, told Tonia's Kitchen it's so easy to make, their kids actually help out. It's a very moist cake that includes notes of cinnamon and offers a profile that's very fluffy and gooey. Olive Oil and Greek Yogurt help keep it light, and most of all, very tasty!

1. 1 ¼ cups all-purpose flour
2. 2/3 cup light brown sugar, firmly packed
3. 1 teaspoon ground cinnamon
4. ¾ teaspoon baking powder
5. ¾ teaspoon baking soda
6. ¼ teaspoon kosher salt
7. 1 egg
8. ⅓ cup olive oil
9. ½ cup plain Greek yogurt
10. ½ cup unsweetened applesauce (or homemade applesauce)
11. 1 teaspoon vanilla extract
12. Powdered sugar, for dusting

1. Preheat the oven to 350F. Grease an 8-inch square baking pan.
2. Put the flour, brown sugar, cinnamon, baking powder, baking soda, and salt into the baking pan. Use a fork to thoroughly mix the ingredients together.
3. Use your hands to make a hole in the center of the dry ingredients. Into the hole, crack the egg and add the olive oil, yogurt, applesauce, and vanilla. Use a fork to mix the ingredients together until smooth and blended. Smooth the top of the batter with the side of a butter knife.
4. Bake until the cake is fairly firm when you press lightly at its center and a toothpick inserted in the middle has no wet batter sticking to it, 25 to 30 minutes.
5. Remove from the oven and leave on the counter to cool completely, 1 hour. Leave the cake in the pan. Dust with powdered sugar. Cut into pieces and use a small spatula to lift them from the pan. Store at room temperature for 3 days or refrigerated for up to 5 days. 

Press These Buttons...

 

 

 

 



...or eat them. Nutella Buttons that is. Dorie Greenspan, who wrote the cookbook Baking Chez Moi, stopped by Tonia's Kitchen to talk about her Nutella Buttons, and are they amazing!  Dorie told Tonia she uses mini-muffin pans to make the buttons.  She fills the pans with white cake batter, a dollop of Nutella, topped with more cake batter and dipped in chocolate. After baking, you'll find this button is one you don't want to push!  Instead, you'll want to eat it!

4 large eggs, at room temperature

1 cup minus 1 tablespoon (95 grams) confectioners’ sugar, sifted

¾ cup (102 grams) all-purpose flour

¼ teaspoon baking powder

Pinch of fine sea salt

½ teaspoon pure vanilla extract

Drop of pure almond extract (optional)

¾ stick (6 tablespoons; 3 ounces; 85 grams) unsalted butter, melted

About ¼ cup (74 grams) Nutella or jam, at room temperature

Center a rack in the oven and preheat the oven to 350 degrees F. The buttons can be baked in mini muffin tins or in foil-and-paper mini muffin cups. If you’re using muffin tins, butter them or line with paper cups; if you’re using foil muffin cups, put them on a baking sheet.

Separate the eggs. Put the yolks in a small bowl and whisk them lightly, just to blend. Put the whites in the bowl of a stand mixer or in a large bowl.

Whisk the confectioners’ sugar, flour, baking powder and salt together in a large bowl. Add the yolks, vanilla extract and almond extract, if you’re using it, and beat energetically. Pour in the melted butter, stir to combine and then give the batter a vigorous beating.

If you’re working in a stand mixer, fit it with the whisk attachment; if not, use a hand mixer. Beat the whites until they hold firm peaks but are still glossy. Using a flexible spatula, stir about one quarter of the whites into the batter to loosen it, then gently fold in the remaining whites. (At this point, you can press a piece of plastic film against the surface of the batter and refrigerate it overnight, if you’d like.)

It’s hard to give exact measurements, because muffin tin sizes can vary, but the principle here is to put a small amount of batter, about 1 teaspoon, in the bottom of each mold or paper cup, add ½ teaspoon Nutella or jam, and then cover the Nutella with enough batter to fill the mold or paper cup just to the top. If you’re using mini muffin tins and have some unfilled molds, put a spoonful of water in each empty one (to help the buttons to bake evenly). If you have more batter than muffin tins, refrigerate the batter until you’re ready for it.

Bake for 15 to 18 minutes, or until the tops of the buttons are golden brown and springy to the touch and a toothpick stuck into the center of a button comes out clean. Remove the buttons from the muffin tins as soon as they come out of the oven; the buttons baked in cups can stay in their liners. Cool the buttons to room temperature on racks. If you have more batter, make sure that the muffins tins are cool before filling them with the remaining batter and Nutella.

Lemons On (In) a Roll!

  

You'll be on a roll, with this cake! Abby Dodge, who wrote the cookbook The Everyday Baker, stopped by Tonia's Kitchen to talk about My (her) Mom's Lemony Roll Cake. Now here's the scoop, at its core, this is a Lemon-filled sponge cake that has an incredible dessert flavor at home in either a fancy dinner party or a casual get-together. Abby told Tonia that when the cake is hot from the oven, you roll it up to give it the shape of the name.  Abby also says this cake is bursting with flavor, thanks to the goat cheese that's enhanced with the zing of fresh blueberries. That of course, is combined with the decadence of sugar and heavy cream for an amazing treat you'll be sure to enjoy many times over.

LEMON-POPPY SEED ROLL CAKE WITH WHIPPED STRAWBERRY MASCARPONE

Happy Spring everyone and remember that Everyday is a great day for baking!

Abby

Lemon-Poppy Seed Roll Cake with Whipped Strawberry Mascarpone

Makes 8 to 16 servings.

For the cake

Nonstick cooking spray or softened butter + flour, for preparing
the pan

1 cup (7 oz./198g) granulated sugar, divided

1 Tbs. finely grated lemon zest

1 1/2 cups (6 oz./170g) cake flour

1 1/2 tsp. baking powder

1/2 tsp. table salt

4 large eggs, divided

1/2 cup (120 ml) neutral oil (safflower, canola or vegetable)

1/2 cup (120 ml) buttermilk

2 Tbs. freshly squeezed lemon juice

1 tsp. poppy seeds

Confectioners’ sugar (sifted if lumpy), for dusting (about 1 cup/4 oz./113 g)

For the filling

1 quart (1 lb./454g) medium-sized, fresh strawberries, rinsed and dried

2/3 cup (4 5/8 oz./131g) granulated sugar

1 Tbs. freshly squeezed lemon juice

1 cup (240 ml) heavy cream, chilled

3/4 cup (6 oz./170g) mascarpone

Pinch of table salt

Make the cake

1. Position a rack in the center of the oven and heat the oven to 350°F (180°C /gas 4). Lightly grease the sides and bottoms of a 13x18x1-inch (33x46x2.5 cm) half sheet pan and line the bottom with parchment. Lightly grease and flour the parchment and lightly flour the sides of the pan.
2. Put 3/4 cup (5 1/4 oz./149g) of the sugar and the lemon zest in a blender or food process and pulse until the zest is finely chopped and the sugar is fragrant. Sift the cake flour into the bowl of stand mixer fitted with the paddle attachment mixer (or in a large bowl using an electric handheld mixer fitted with wire beaters), add the lemon-sugar, baking powder and salt and whisk until blended. Add the egg yolks, oil, buttermilk and vanilla. Beat on medium-low speed until blended. Increase the speed to medium high and beat until lighter in color and thin enough to form a ribbon of batter in the bowl when the beater is lifted, 3 minutes. Add the poppy seeds and mix briefly until blended.
3. Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters) and beat on medium-low speed until foamy. Increasing speed to medium, and beat until whites are opaque and climbing about half way up the bowl (the tracks from the whisk will be beginning to hold their shape) forming very soft peaks. Continue beating while slowly adding the remaining 1/4 cup (1 3/4 oz./50g) granulated sugar. Beat until the whites are thick, shiny and form medium peaks. (The peaks should droop over gently.) Do not over beat or the whites won’t expand during baking and the batter won’t rise as high.
4. Scrape about a quarter of the whites into the flour mixture and, using a large silicone spatula, gently stir until blended. The batter will become lighter and make it easier to fold in the remaining whites. Add the remaining whites and gently fold until just blended with no visible streaks of either the whites or batter. Scrape the batter into the prepared pan and, using an offset spatula, gently spread into an even layer. Bake until the cake is pale golden brown and the top springs back when lightly touched, 13 to 15 minutes.
5. While the cake is baking, have ready two long strips of paper towels (two large squares per strip), the confectioners’ sugar for dusting, a fine- mesh sieve, and two large racks.
6. Move the pan to a rack and run the tip of a small knife around the edges to loosen the cake from the pan. Let cool 10 minutes. Sift the confectioners’ sugar over the cake in a generous layer. Cover the top of the cake completely with the strips of paper towels and cover with a rack large enough to overhang the edges of the pan. Gripping both racks with towels and with the sheet pan sandwiched in between, flip the pan and racks to invert. Lift the pan from the cake and carefully peel away the parchment.
7. Beginning on one short (or, to serve 16, long) side, roll up the cake and paper towel layer together. Do this while the cake is still war or it will crack. Arrange, seam side down (the seam will not be directly under the cake but just to the side facing down), on the rack and let cool completely.

Make the filling and assemble

1. Hull the strawberries and cut each in half then each half in half or quarters, if large. You should have about 4 cups of chopped strawberries. Scrape about half of the berries into medium saucepan and the sugar and lemon juice. Bring to a boil over medium-low heat, stirring constantly, until the sugar is dissolved then reduce the heat to low and cook, stirring often, until the berries have released their juice and burst when lightly pressed with the spatula, about 6 minutes. Add the remaining berries and cook, stirring, until the syrup is thick and jam-like (you will have about 1 1/2 cups), 6 to 8 minutes. Slide the pan off the heat, let cool completely and refrigerate until chilled. For faster cooling, Scrape into a bowl and set the bowl over a larger bowl filled with ice and a little water, stirring and scraping the sides frequently.
2. Put the mascarpone, heavy cream and salt in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters) and beat on medium-low speed until blended and smooth, about 1 minute. Increase to medium-high speed and beat until thick enough
to hold firm peaks when the beater is lifted, about 2 minutes. Add the cooled strawberry mixture and, using a silicone spatula, fold until just blended.
3. Carefully unroll the cake and remove the paper towels. It will look a bit wavy, uneven and will be curled at one end. Scrape the filling onto the cake and, using an offset spatula, spread evenly over the cake to within 1/2 inch of one of the short sides, the two long edges and to 1 inch of the remaining short (or long) side. Beginning with the shorter side with the filling almost to the edge, gently roll the cake without the paper towels. Using a long metal spatula, place the cake, seam side down (the seam will not be directly under the cake but just to the side facing down), on a flat serving plate or board. Refrigerate for 2 hours then cover loosely and continue chill for another 2 hours or up to 12 hours before serving.
4. About 30 minutes before serving, remove the cake from the refrigerator. Dust the top of the roll with additional confectioners’ sugar, if desired. Using a serrated knife, cut the cake on alternate angles into wedges about 2 inches thick at the widest end and serve with additional fresh strawberries, if desired.