Neapolitan Bundt Cake

Last week I had to bake a surprise birthday cake for someone I didn’t know. So, of course, my dilemma was, “what kind does he like?” Do I assume everyone loves chocolate? Or, maybe he prefers vanilla, or even strawberry. Then I remembered a recipe I’ve had for years. It’s impressive, easy to make (meaning, no cake decorating skills required), and it’s a combination of vanilla, chocolate and strawberry flavors. I knew that would be the perfect choice for this occasion: a Neapolitan Bundt Cake. You prepare a white cake mix (according to package directions), then divide the batter into 3 equal portions. Chocolate syrup is added to one bowl. Strawberry extract and red food coloring is added to another. And, the vanilla cake portion is left as is. You spoon each flavor, in layers, into a prepared bundt pan. Don’t stir, or swirl. The cake does its own magic as it bakes. Last, but not least, top it off with a creamy chocolate glaze. The final result is a deliciously moist and festive cake that looks like you spent hours preparing. This is definitely a show-stopper for any impromptu event. 

Heat oven to 350° F. If using pan with non-stick finish, heat oven to 325° F.

Generously grease and flour 12-cup bundt cake pan (or spray with flour based spray, such as Baker’s Joy).

In large bowl, add cake mix, water, oil and eggs. Blend on low speed with hand mixer until moistened. Beat 3 minutes on medium speed. Pour 1/3 of the batter (1-1/4 cups) into prepared bundt pan.

Measure 1/2 of remaining batter (1-1/4 cups) into small bowl. Stir in strawberry extract and red food coloring. Stir well to blend. 

Carefully pour into pan. You can “slightly” shake pan back & forth to get a nice even layer.

In remaining batter (which should also be about 1-1/4 cups), stir in chocolate flavored syrup.

Carefully pour into prepared bundt pan over strawberry layer. Again, you can “slightly” shake pan back & forth to get a nice even layer.

Bake 40 to 45 minutes, or until cake springs back when touched lightly in center. (Toothpick test will also work.) Cool completely on wire rack. If needed, run a sharp knife or thin spatula around edges of pan to help release cake. Remove cake from pan. 

Prepare ganache: In microwave safe bowl, combine 1 cup of semi-sweet chocolate chips and 1/2 of a tub of Cool Whip (about 1-1/2 cups). Microwave 1 to 2 minutes. Stir well to make sure all the chips are fully melted and incorporated. 

Drizzle over cooled cake.

As you can see, the cake was a huge success! 

 

NEAPOLITAN BUNDT CAKE
Posted by: www.meldingmagic.com
   
INGREDIENTS:

• 1 (18.5 ounce) box white cake mix
• 1 cup water (or, whatever package calls for)
• 1/4 cup vegetable oil (or, whatever package calls for)
• 3 egg whites (or, whatever package calls for)
• 1 teaspoon strawberry extract
• 12 drops red food coloring
• 1/4 cup chocolate flavored syrup

Ganache:

• 1/2 of and 8-ounce container of Cool Whip (equivalent to 1-1/2 cups)
• 1 cup semi-sweet chocolate chips

DIRECTIONS:

1. Heat oven to 350° F. If using pan with non-stick finish, heat oven to 325° F.
2. Generously grease and flour 12-cup bundt cake pan (or spray with flour based spray, such as
    Baker’s Joy).
3. In large bowl, add cake mix, water, oil and eggs. Blend on low speed with hand mixer until
    moistened. Beat 3 minutes on medium speed. Pour 1/3 of the batter (1-1/4 cups) into
    prepared bundt pan.
4. Measure 1/2 of remaining batter (1-1/4 cups) into small bowl. Stir in strawberry
    extract and red food coloring. Stir well to blend. Carefully pour into pan. You can
    “slightly” shake pan back & forth to get a nice even layer.
5. In remaining batter (which should also be about 1-1/4 cups), stir in chocolate flavored
    syrup. Carefully pour into prepared bundt pan over strawberry layer. Again, you can
   “slightly” shake pan back & forth to get a nice even layer.
6. Bake 40 to 45 minutes, or until cake springs back when touched lightly in center.
    (Toothpick test will also work.) Cool completely on wire rack. If needed, run a sharp
    knife or thin spatula around edges of pan to help release cake. Remove cake from
    pan.
7. Prepare ganache: In microwave safe bowl, combine 1 cup of semi-sweet chocolate
    chips and 1/2 of a tub of Cool Whip (about 1-1/2 cups). Microwave 1 to 2 minutes.
    Stir well to make sure all the chips are fully melted and incorporated. Drizzle over
    cooled cake.

Lemon Bar Flags

With Memorial Day coming up, I was so anxious and excited to post this, as it is so festive and perfect for this holiday. But this past weekend, my kitchen turned into a comedy of errors. My go-to recipe for lemon bars failed me big time. For the first time ever, the lemon filling wouldn't set up. So, I thought, "Okay, no problem, I must have misread a quantity, I’ll trash it and start again." The second try was more disastrous than the first. Exasperated, but determined, I gave it yet another shot. Alas, the 3rd try was worst of all. By this point, I was frustrated to tears. What went wrong? I went to the web site where I originally found the recipe to verify the ingredients. Oddly enough, all the quantities under the list of ingredients had question marks instead of numbers.(I've never seen that before.) Needless to say, along with discarding my failed lemon bars, I destroyed the recipe, also. Guess it’s a mystery I’ll never solve. After a good night’s sleep, I felt rejuvenated and went online to find a more reliable recipe. When I came across this posting at Cooking Classy™, I just knew it would work; lots of eggs (unlike my failed version), along with additional egg yolks, which would give it that deep yellow color that's so gorgeous. Woo Hoo! Not only did it work, but it was fantastic! Without a doubt, the best lemon bars I ever tasted. The texture and flavors are everything you imagine a lemon bar to be, and more. Now, for the festive part…..giving it that special patriotic touch, which makes it so fun for this upcoming weekend!  A dusting of powdered sugar over all, some red stripes (via decorator icing) and some blueberries and you’ve got an adorable replica of the American flag. Picnic perfect! And with my new "go-to" recipe for lemon bars (many thanks Jaclyn), preparation is a breeze (once and done, phew).

Preheat oven to 350° F. Butter (or spray with non-stick cooking spray) a 13x9-inch baking dish. 
 

In food processor (or mix in a bowl), pulse together flour, powdered sugar, brown sugar and 1/2 teaspoon salt. Add diced butter and pulse until mixtures crumbles (or, if mixing in a bowl, use your fingertips and/or a fork to combine). Press mixture into an even layer on bottom of prepared baking dish (press together any cracks). Bake in preheated oven for 20 minutes.

While crust is baking, begin to prepare filling (because you want to pour prepared filling over hot crust).

Zest and juice lemons. Juice orange.

In large mixing bowl, whisk together granulated sugar, flour and 1/8 teaspoon salt. Mix in lemon juice, orange juice and lemon zest. 

Add eggs, egg yolks and heavy cream. Whisk vigorously to blend well. 

Pour mixture over hot crust. Reduce oven temperature to 325° F. Return to oven and bake until filling is just set, about 20 to 25 minutes (I used max time of 25 minutes). Cool on wire rack for 1 hour. Cover and chill in refrigerator at least 2 hours, preferably overnight. 

To decorate: 

Note: one tube of writing gel will only decorate 2 bars. To decorate all, use red decorator icing with writing tip.

Generously dust surface of lemon bars with powdered sugar. (This will be “white” part of American flag, so you want a good amount of coating.) Cut into squares. (I cut 9 squares, but they were on the large side, so you can cut them into smaller sizes if you prefer.) Using red decorator frosting with a thin writing tip, draw about 6 lines across the bar (to represent the flag’s stripes).  

Note: I was only able to decorate 2 bars with one small tube of red gel icing. So, you may want to buy regular red decorator icing, instead of dishing out a lot of cash for several of these small tubes.

Wash and thoroughly dry blueberries. For each “flag” place 6 blueberries in upper left hand corner (to represent stars); 3 on top and 3 directly below that. Decorate remaining cut bars in same manner.

Oops! Mike ate one before I was done decorating.

Store bars in airtight container in refrigerator.

Before serving, let refrigerated bars rest at room temperature about 30 minutes, so it’s slightly firm, but just starting to soften.

LEMON BAR FLAGS
Source:  Cooking Classy™ (Lemon Bars)
Posted by: www.meldingmagic.com

INGREDIENTS:

Crust:

• 2 cups all-purpose flour
• 1/3 cup powdered sugar
• 1/3 cup packed light brown sugar
• 1/2 teaspoon salt
• 3/4 cup butter, diced into cubes and softened

Filling:

• 2 cups granulated sugar
• 6 Tablespoons flour
• 1/8 teaspoon salt
• 1-1/2 Tablespoons lemon zest
• 3/4 cup fresh lemon juice
• 1/4 cup fresh navel orange juice
• 4 large eggs
• 3 large egg yolks
• 3-1/2 Tablespoons heavy cream

Toppings:

• Powdered sugar
• Fresh blueberries
• Red writing gel, or red decorator icing

DIRECTIONS:

1. Preheat oven to 350° F. Butter (or spray with non-stick cooking spray) a 13x9-inch baking dish.
2. In food processor (or mix in a bowl), pulse together flour, powdered sugar, brown sugar and 1/2
    teaspoon salt. Add diced butter and pulse until mixtures crumbles (or, if mixing in a bowl, use your
    fingertips and/or a fork to combine). Press mixture into an even layer on bottom of prepared baking
    dish (press together any cracks). Bake in preheated oven for 20 minutes.
3. While crust is baking, begin to prepare filling (because you want to pour prepared filling over hot
    crust).
4. In large mixing bowl, whisk together granulated sugar, flour and 1/8 teaspoon salt. Mix in lemon juice,
    orange juice and lemon zest. Add eggs, egg yolks and heavy cream. Whisk vigorously to blend well.
5. Pour mixture over hot crust. Reduce oven temperature to 325° F. Return to oven and bake until filling
     is just set, about 20 to 25 minutes (I used max time of 25 minutes). Cool on wire rack for 1 hour.
    Cover and chill in refrigerator at least 2 hours, preferably overnight.
6. To decorate: Generously dust surface of lemon bars with powdered sugar. (This will be “white” part of
    American flag, so you want a good amount of coating.) Cut into squares. (I cut 9 squares, but they
    were on the large side, so you can cut them into smaller sizes if you prefer.) Using red decorator
    frosting with a thin writing tip, draw about 6 lines across the bar (to represent the flag’s stripes).
    Wash and thoroughly dry blueberries. For each “flag” place 6 blueberries in upper left hand corner (to
    represent stars); 3 on top and 3 directly below that. Decorate remaining cut bars in same manner.
7. Store bars in airtight container in refrigerator. Before serving, let refrigerated bars rest at room
    temperature about 30 minutes, so it’s slightly firm, but just starting to soften.

Mounds Brownies

If you drooled over my posting for Fudgy Brownie Cake, I have a real treat for you today. Do you have a weakness for Mounds bars? (You know, those luscious coconut filled candy bars enrobed in dark chocolate.) If you do, then, once again, I’m going to give you an unbeatable combo. Dark chocolate brownies, a gooey coconut and marshmallow center, topped with a layer of chocolate. So much good stuff on top of a brownie. Decadently rich, sweet, and “to die for” amazing! Better yet, preparing them is a piece of cake (no, candy; no cake….I’m so confused). The only downfall is that you have to wait until the next day to eat them, as they need time to set. (And, that doesn’t mean raiding the refrigerator in the middle of the night.) Anything worth having, is worth waiting for (and these are definitely worth having). Indescribably delish! 

(Trivia: Did you know that the guy who came up with the contest winning slogan for Mounds, "Indescribably Delicious," was only paid $10 for it?)

Prepare brownies according to package directions, using ingredients called for on package, and baking in a 9x9-inch baking pan. Bake as directed. Remove from oven. Place on rack.

In large saucepan, over medium-high heat, add 1 cup sugar, marshmallows, and 1 cup milk. Bring to a boil, stirring constantly. Remove from heat. Stir until marshmallows are melted. Stir in the coconut. 

Pour mixture over hot brownies. If using family size package of brownies (which was the only size I could find in dark chocolate), you may not be able to pour all of the coconut mixture over top of brownies without overflowing. I had to hold back about 1/4 of a cup. You want the pan to be full, but still allow a little room for the chocolate topping, which you will be making next. Let stand for about 10 minutes (to thicken).

Then, in smaller saucepan, over medium-high heat, add 1/2 cup of milk, 1-1/2 cups of sugar and butter.

Bring to boil. Remove from heat. 

Add the chocolate chips. Stir vigorously until all the chips are melted.

Pour over the top of the coconut mixture. Let cool on wire rack. When completely cool, refrigerate overnight to set.

In the morning, remove from refrigerator. For easier cutting, bring to room temperature. 

I know what you are going to ask......the picture makes the coconut look like it was layered in the middle (not the top). It's not an optical illusion. When the chocolate you poured over the top sets, it hardens and looks like a separate layer. 

 
MOUNDS BROWNIES
Source: Nikki Schotten, Just a Pinch
Posted by: www.meldingmagic.com

INGREDIENTS:

Brownies:

• 1 box dark chocolate brownie mix, preferably an 8x8 size box (but family size will work*)
• Oil (quantity called for on packaging)
• Eggs (quantity called for on packaging)
• Water (quantity called for on packaging)

Coconut Layer:

• 1 cup sugar
• 24 large marshmallows
• 1 cup milk
• 1 (14-ounce) bag coconut (approx. 5-1/4 cups)

Chocolate Layer:

• 1/2 cup milk
• 1-1/2 cups sugar
• 1 stick (8 Tablespoons) butter
• 1 (12-ounce) package semi-sweet chocolate chips (2 cups)

DIRECTIONS:

1. Prepare brownies according to package directions, using ingredients called for on package, and baking
    in a 9x9-inch baking pan. Bake as directed. Remove from oven. Place on rack.
2. In large saucepan, over medium-high heat, add 1 cup sugar, marshmallows, and 1 cup milk. Bring to a
    boil, stirring constantly. Remove from heat. Stir until marshmallows are melted. Stir in the coconut.
3. Pour mixture over hot brownies. If using family size package of brownies*, you may not be able to
    Pour all of the coconut mixture over top of brownies without overflowing, so hold back a little (to
    make room for chocolate topping). Let stand for about 10 minutes (to thicken).
4. Then, in smaller saucepan, over medium-high heat, add 1/2 cup of milk, 1-1/2 cups of sugar and
    butter. Bring to boil. Remove from heat. Add the chocolate chips. Stir vigorously until all the chips are
    melted.
5. Pour over the top of the coconut mixture. Let cool on wire rack. When completely cool, refrigerate
    overnight to set.
6. In the morning, remove from refrigerator. For easier cutting, bring to room temperature.

NOTE:  The picture makes the coconut look like it was layered in the middle (not the top). It's not an optical illusion. When the chocolate you poured over the top sets, it hardens and looks like a separate layer.

Layered Pistachio Dessert

Just five ingredients and a few minutes of your time and you can throw together this stunning dessert, just in time for St. Patrick’s Day. Although it’s difficult to really see in the photo, this dessert actually has four layers to it. The bottom layer is an OREO cookie crust, followed by a layer of pistachio pudding, which is topped with a lighter green layer of pudding and COOL WHIP combined, then topped off with a creamy layer of whipped topping and dusted with some reserved OREO crumbs. The pairing of chocolate and pistachio is magically delicious. It’s so refreshingly light, it practically melts in your mouth. Irish eyes will indeed be smiling when you dish out this tasty treat.

Coat bottom only of a 9x13-inch baking dish with non-stick cooking spray.

Finely crust the OREO cookies. A food processor works best; but if you don’t have one, zip up the cookies in a resealable plastic bag and pound away with a rolling pin. (What a great way to relieve stress while whipping up a scrumptious dessert.)

In small bowl, combine cookie crumbs and melted butter. 

Using a fork, mix well to thoroughly combine. Reserve 2 Tablespoons of the cookie crumbs for garnish. Press remaining cookie crumb mixture onto bottom of prepared pan. Refrigerate until ready to use.

In large bowl, combine both boxes of pistachio pudding mix with milk. Whisk for 2 minutes. 

Carefully spread 1-1/2 cups of the pudding over the crust.

Stir half of the COOL WHIP into remaining pudding. 

Carefully spread over pudding layer in pan. 

Cover with remaining COOL WHIP. 

Sprinkle reserved cookie crumbs over the top.

Note: I think you would get a more prominent color layering by using a smaller pan 9x9-inch. Then you would actually see the 2 shades of green when serving, but your crust would be thicker. Or, you could add a third box of pudding to make layers deeper.

LAYERED PISTACHIO DESSERT
Source:  kraft kitchen
Posted by: www.meldingmagic.com




INGREDIENTS:

• 36 OREO cookies, finely crushed (one 14.3-ounce package)
• 6 Tablespoons butter, melted
• 2 packages (3.4-ounces each) JELL-O Pistachio Flavor Instant Pudding
• 2 cups cold milk
• 1 tub (8-ounces) COOL WHIP Whipped Topping, thawed, divided

DIRECTIONS:

1. In small bowl, combine cookie crumbs and melted butter. Using a fork, mix well to thoroughly
    combine. Reserve 2 Tablespoons of the cookie crumbs for garnish. Press remaining cookie crumb
    mixture onto bottom of prepared pan. Refrigerate until ready to use.
2. In large bowl, combine both boxes of pistachio pudding mix with milk. Whisk for 2 minutes.
3. Carefully spread 1-1/2 cups of the pudding over the crust.
4. Stir half of the COOL WHIP into remaining pudding. Carefully spread over pudding layer in pan. Cover
    with remaining COOL WHIP. Sprinkle reserved cookie crumbs over the top.