♥ Happy Valentines Day! ♥ My lovely friends, fans, and followers! I have planned some fun for us all, and yes, YOU sitting there reading this now. Everyone! Please give me one of your own recipes (photo optional) and I’ll post it on my site! With YOUR name in the credits! My Darling’s, here’s your 15 minutes of fame!
Spring break starts next week, (yes, I’m back in school again) and I’m planning to cook-up a storm. So, what dee-lish dish shall I write about on www.bakedinmaine.com and “share” with my friends, family, and follower’s on www.facebook.com/bakedinmaine ? My brain is fried so I need ideas, post em’ in the comments (down below.)
PS. I’m excited to see what you have to share with everyone and don’t forget to forward and share your recipes after I post it here www.bakedinmaine.com Your friends & family will be sooo impressed with YOU and your “hard” work, lol!
Prince William’s Chocolate Biscuit Cake (Photo Getty Images)
As you all know, I was absolutely fascinated with the royal wedding of William and Kate. I’m especially interested the lovely cakes. *Although I must admit I really did love those fabulous fascinators or hats. I’ll be on the look-out for some more fun and unusual British recipes to share with you. PS. I do have the recipe for THE Royal Wedding Cake (a British brandy soaked fruit cake). I’ll post it for you very soon… I LOVE cookies and cake!
Prince William’s so called “Groom’s Cake” was a “Chocolate Biscuit Cake,” made with crushed cookies (aka: biscuits) covered in dark chocolate. One of the prince’s favorites as a boy according to chef Darren McGrady who worked for the royal family at Kensington Palace for four years. The Prince’s cake was baked by McVitie’s, a British biscuit company. Note: You may use Digestives tea biscuits if you can’t find McVitie’s.
Here’s chef McGrady’s recipe for the infamous “Chocolate Biscuit Cake.” An easy cake to make and perfect for summer celebrations. I plan to keep this no-bake recipe handy. And I’m sure it will be very popular with the kiddies.
* Feel free to chat with me (below) in the comments section. I love to know what you think.
1/2 tsp. butter , for greasing the pan
8 ounces Rich tea biscuits
4 ounces unsalted butter, softened
4 ounces granulated sugar
4 ounces dark chocolate , for the cake
8 ounces dark chocolate , for coating
1 ounce white chocolate , for decorating
To make cake: Lightly grease a 6″ x 2 1/2″ cake ring and place on a tray on a sheet of parchment paper.
Crush the biscuits (cookies) into almond-size pieces by hand and set aside.
Cream the butter and sugar in a bowl until the mixture starts to lighten.
Melt the 4 ounces of dark chocolate and add to the butter mixture while constantly stirring.Beat the egg into the mixture.
Fold in the biscuit pieces until they are all coated with the chocolate mixture.
Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is unmolded.
Chill the cake in the refrigerator for at least 3 hours.
To coat and decorate: Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of dark chocolate.
Slide the ring off the cake and turn it upside down onto a cake wire.
Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.
Allow the chocolate to set at room temperature.
Carefully run a knife around the bottom of the cake where the chocolate has stuck to the cake wire and lift it onto a tea plate. Decorate with the white chocolate.
Nutrition information: Per serving: 491 calories, 46 percent of calories from fat, 25 g fat, 14 g saturated fat, 48 mg cholesterol, 61 g carbohydrates, 5 g protein, 124 mg sodium, 3 g fiber.
Ahhh…. the aroma of homemade Gingerbread, it just wouldn’t be Christmas without it. I love, love, LOVE a deep, dark, delicious gingerbread, served with whipped cream, luscious lemon sauce, or simply sprinkled with confectioner sugar. One of our holiday favorites, this “old school” recipe dates back to Colonial times and has been updated to be healthier with whole wheat flour and spicier, loaded with lots of extra ginger. Just like Grandmother’s only better. A gingery gingerbread cake, whole-grain, less fat, less sugar and maybe just as magical…
~Just like all of us, this website is a work-in-progress, please feel free to leave me any comments or suggestions. Please share www.bakedinmaine.com with your friends and you may follow bakedinmaine @ www.twitter.com/bakedinmaine
PS. I love to read you comments! Let’s get cookin’!
2 1/2 cups whole wheat pastry flour or (sub. white whole wheat)
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ginger, ground
2 teaspoons cinnamon
1 tablespoon of fresh ginger, finely grated (optional)
1 cup blueberries (optional summer treat)
Dash of allspice (optional)
Dash of nutmeg (optional)
Dash of cloves (optional)
1/2 cup butter, Smart Balance, or apple sauce.
1/2 cup firmly packed brown sugar
2 teaspoons vanilla
1 cup molasses
1 cup boiling water
Preheat oven to 350°F. Grease/spray and flour 2 (9″) round cake pans or a 9″ X 12″ rectangular pan.
Mix the dry ingredients in medium bowl; set aside.
Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well mixed. Add eggs; beat well. Add flour mixture alternately with boiling water, beating on low-speed after each addition until smooth. If you’re using blueberries, add them now. Pour into prepared pan/s.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.
Buy a little Christmas tree stencil or cut one out yourself. Sprinkle generously with confectioner’s sugar (I used a tiny fine mesh sieve). Serve with whipped cream and crystalized ginger, chopped. *Or enjoy some lemon sauce (below)…
* Optional Toppings:
2-3 cups whipped cream, flavor with vanilla and/or molasses
1 teaspoon of crystalized ginger, chopped (topping)
1 cup confectioners sugar for topping (optional)
Or, fresh lemon sauce, below:
Ingredients (lemon sauce):
1 large lemon, juice of
1 lemon zest, grated
1 1/4 cups boiling water
2 tablespoons cornstarch
1/2 cup sugar, (or to taste)
1 pinch salt
2 tablespoons butter, melted
Boil water; add lemon zest, reduce heat, and simmer for 5 minutes.
In a small bowl, mix cornstarch, sugar and salt together.
Add water slowly, whisking constantly.
Return to saucepan (and whisk) over medium heat for about 10 minutes until thickened.
Lower heat and simmer for about 5-6 minutes.
Remove from heat, and stir in fresh lemon juice and melted butter.
Best served warm, over gingerbread or even fish.
With a little whipped cream and crystalized ginger…
What’s better than pumpkin pie? A fancy pumpkin marbled cheese cake with a crunchy ginger-pecan crust, that’s what. “But is it healthy,” you ask? Of course it is, (you know me), I took out some of the calories! A lovely, luscious cheese cake, just loaded with vitamin A, calcium, antioxidants, and fiber. If this photo doesn’t inspire you, then the scent of cinnamon certainly will. Oh, and this special cheese cake isn’t reserved for the holidays either. Now, you can indulge in this decadent dessert anytime…
P.S. Please go ahead and leave me some comments… I really love reading them!
(By the way, I sell these fabulous cheesecakes for $39.00)
2 (8 ounce) packages cream cheese, or low-fat (Neuchâtel) softened.
3/4 cup sugar, divided.
2 teaspoon vanilla extract.
Zest of one lemon (because it tastes good).
1 (15 ounce) can of pumpkin puree (or fresh).
2 teaspoon ground cinnamon.
1 teaspoon ground nutmeg.
1/2 teaspoon allspice (optional).
Whipped cream for topping.
1 festive red cherry (optional).
Pre-heat oven to 350 degrees. In a medium bowl, mix together the crushed ginger snaps, and butter. Press into the bottom, and about 1 inch up the sides of a 9-inch spring-form pan or regular round cake pan. I use the bottom of a measuring cup to press evenly. Bake the crust 10 minutes or so in the preheated oven. Set aside to cool. If you plan to bake the cheese cake in a water bath and use the spring-form pan, don’t forget to wrap the bottom of the pan in foil.
In a mixing bowl, blend together the cream cheese, ½ cup sugar, vanilla and lemon zest until smooth. Mix the eggs in one at a time, blending well after each.
*Set aside 1 cup of the mixture. Then blend ¼ cup of the sugar, pumpkin, cinnamon, nutmeg and allspice into the mixing bowl.
Spread the pumpkin flavored batter onto the crust, and drop the plain batter by spoonfuls onto the top. Use a butter knife to get that cool swirly, marbled effect.
Bake about 1 hour in the oven, or until filling is set. *If it starts to darken on top you can cover loosely with foil. You can run the butter knife around the edge of the cake in the pan. Allow the cake to cool before removing it from the pan. Chill for at least 2-3 hours before serving. This luscious cheese cake will keep 3-4 days in the fridge, it freezes beautifully. ~ Lisa, (lover of cake)
Whoopie pies are one of Maine’s most loved comfort foods. Who doesn’t love a whoopie pie? One of my favorite indulgences is the classic dark chocolate whoopie, loaded with rich, creamy peanut butter filling. As you know, a whoopie pie is two soft cake-like cookies, with a creamy filling of marshmallow, butter-cream or cream cheese. I just had to share my healthier version of this Maine classic with you. Traditional whoopies are made with white flour, vegetable shortening and not butter etc. You know me, I had to healthy-up the recipe a bit and if you’re still worried about calories just skip lunch, this luscious whoopie is so worth it…
* We like to claim that the original whoopie pie is from Maine, some insist that the recipe for whoopie pie has its origins with the Amish. You can find whoopies in stores all across the state of Maine. In Lancaster county Pennsylvania, you’ll find roadside farm stands offering homemade whoopies. These delicious cake-like whoopie pies were considered a special treat because they were originally made from leftover cake batter. Workers found that they could easily bring this little cake to work with the frosting safely inside. According to Amish legend, when children would find these sweet treats in their lunch bags, they would shout “Whoopie!”
* Nutritional info: Calories 250, Total fat 10g, Total carbs 25g (for small whoopies)
3/4 cup unsalted butter or sub. Smart Balance
1 cup sugar (or a sweetener like stevia)
1 1/2 teaspoon vanilla extract
1 1/2 cups whole-wheat pastry flour
1 1/2 cups all-purpose flour
2/3 cup unsweetened natural cocoa powder
2 teaspoons baking soda
1/2 teaspoon sea salt
1 1/2 cups low-fat buttermilk (or sub. 3/4 cup yogurt 3/4 cup milk)
Pre-heat oven to 350ºF. Coat two baking sheets with cooking spray or line with parchment paper and set aside. Use baking silicon mats if you have them.
In a large mixing bowl, on medium speed, mix butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing until smooth after each egg. Mix in vanilla extract and melted chocolate.
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Add half the flour mixture to mixing bowl and mix on medium speed until combined. Add half the buttermilk or yogurt and mix again on medium until smooth. Repeat with remaining flour and buttermilk or yogurt, and mix until smooth. The batter will be very thick, don’t over-mix.
I like to use a quick-release ice cream scoop to portion the batter onto prepared baking sheets, leaving 2 inches between each to allow for spreading. Bake for 10-12 minutes, or until puffed and set but still soft when touched lightly with fingertips. Or use the clean toothpick test. Let the whoopies cool for a few minutes on the baking sheets before transferring them to wire racks to finish cooling, about 15-20 minutes. Repeat with remaining batter.
Prepare the filling while the whoopies are baking and cooling. In a large mixing bowl, mix on medium speed, whipping the cream cheese, peanut butter, butter, vanilla, and salt until light and creamy. Add half the confectioner’s sugar; mix on low at first to combine, then on high until nice and smooth. Add remaining confectioner’s sugar and milk and blend on low, then on medium high until light and fluffy, about 5-6 minutes.
To assemble whoopie pies. Scoop the filling onto the flat sides of the whoopies, dividing it evenly. Top with remaining cakes, flat side against the filling, round side up. I like to wrap each whoopie pie individually in plastic wrap and store in the fridge, they freeze beautifully. Makes 12 big whoopies!