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ssert i made a quick cream caramel sauce infused with cinnamon stick and added some dulce de leche gelato ohhhhh my goodness that stepped it up from really darned tasty to omg to die for all dressed up for dinner what would you pair with it apple basil cake from desserts from an herb garden by sharon kebschull barrett cake 3 cups all purpose flour 1 tsp baking soda 3 4 teaspoon coarse salt 2 tablespoons packed minced cinnamon basil or sweet basil leaves 1 1 4 cups vegetable oil preferably canola oil can use half oil and half unsweetened applesauce 1 3 4 cups granulated sugar 3 eggs 2 tsp vanilla extract 3 1 2 cups unpeeled coarsely chopped cooking apples such as granny smiths 1 2 cup toasted pecan pieces optional glaze 3 tb unsalted butter 3 tb packed light brown sugar 3 tb granulated sugar 3 tb heavy cream 1 tsp vanilla extract instructions preheat oven to 325f pan coat a 10 inch removable bottom tube pan note you ll want this the cake sticks like mad sprinkle about 1 2 cup of toasted pecans in the bottom of the pan if you re using sift together the flour baking soda and salt whisk in basil leaves until thoroughly dispersed in the flour set aside in a large bowl beat together oil and sugar on low speed on medium speed add eggs one at a time beating well after each addition add vanilla and beat on high for 30 seconds on low speed add flour mixture and beat just til blended fold in apples spread batter in prepared pan bake for 1 hour and 15 minutes until a toothpick inserted in the cake comes out clean just before the cake is done make glaze over med heat melt butter in a small saucepan and whisk in both sugars cream and vanilla boil glaze for 1 minute when the cake comes out of the oven immediately pour the hot glaze over let cake cool completely on a rack before removing from pan to remove from pan run a knife around the edge to release it then run a think knife between cake and pan bottom invert to release and invert again to place on platter so glaze side is up 12 to 16 servings june 25 2010 summer baking lemon rosemary cream cake posted by sugarpunk under recipe tags buttermilk cake cream herbs lemon rosemary leave a comment lemon rosemary cake a few years back i acquired an interesting looking little cookbook called desserts from an herb garden it tempted me with a wide range of really unusual sounding combinations and categories it covers cookies and candies cakes pies crisps custards puddings frozen desserts and plated desserts the librarian in me loves that it has two indexes your usual index at the back that lists everything by name and ingredients and a recipes listed by herb index up front fantastic when i ve got an abundance of one particular herb and want to find something to use it up i hadn t actually baked anything from it until this year chalk it up to substandard herb gardens since we ve moved to the new house 3 years ago sigh or just forgetfulness but i ve gotten it out twice in the last week and the results have been fantastic the first thing i tried was the lemon rosemary cream cake which came out like a dream the cake uses cream for the fat and no butter at all which gives it a really light airy texture almost like an angel food cake but without the stickiness one taster commented that it was the first homemade cake he d ever had that reminded him of the texture of store bought cakes rather than being dense and very moist he loved it so i can forgive him the comment and take it in the spirit it was intended next week the apple basil cake mmmm lemon rosemary cream cake from desserts from an herb garden by sharon kebschull barrett cake ingredients 2 cups bleached all purpose flour i used lily s white 3 4 teaspoon coarse salt i used trader joe s sea salt 1 1 2 teaspoons baking powder 1 teaspoon minced rosemary leaves 1 tablespoon minced lemon verbena or lemon zest i used lemon balm because i have lots of it and no verbena next year 1 2 cup nonfat or low fat buttermilk i used maple view dairy s buttermilk they re a local dairy that makes exceptional products 1 teaspoon vanilla extract 3 eggs 1 1 4 cups granulated sugar 3 4 cup heavy cream maple view again glaze ingredients 1 cup confectioner s sugar 1 tablespoon half and half or milk 4 teaspoons fresh lemon juice preheat oven to 350f grease and flour or pancoat a 10 cup bundt pan whisk together flour salt baking powder and rosemary and lemon verbena leaves set aside in a small bowl whisk together buttermilk and vanilla set aside in a large bowl beat eggs on medium speed with sugar until thick batter should fall in a ribbon when beaters are lifted with mixer on low speed or by hand alternately mix in flour nad buttermilk mixtures beginning and ending with flour mix just until combined in another bowl with clean beaters beat cream until stiff peaks form gently but thoroughly fold into batter pour batter into prepared bundt pan and smooth the top bake for 45 minutes until the top just springs back when pressed cool 10 minutes in the pan on a rack then turn cake out onto rack to cool completely transfer cake to a serving platter and glaze whisk together confectioners sugar half and half and lemon juice and drizzle over cake note i totally skipped glazing and while the cake would have been stupendous with the glaze it was just fine without lightly sweet and delicately perfumed with the taste of the herbs inside yummy march 20 2010 major geekery posted by sugarpunk under business tags birthday cakes cakes hobbits lord of the rings 4 comments aka someone wanted a hobbit hole cake for their daughter s 11th birthday and i had way way too much fun with it bilbo frodo the ring the top layer aka hobbit hole was vanilla butter cake filled with a layer of apricot preserves and frosting the bottom layer was chocolate with strawberry filling local strawberries frozen and saved from last summer the frosting was buttercreme not real because it holds up at room temp even when it s hot and kids don t care and it s sweet the door paving stones and chimney stones are made from white chocolate colored and everything else except frodo and bilbo are frosting yes those are elvish runes it says happy birthday fiona eleven years yes i added an inscription in elvish because i could wouldn t you the cake will fit in it s for a birthday party that s hobbit themed the party favors are copies of the book even the kid is a geek the parents are geeks they were thrilled when i dropped it off and so you all can see how long it s been since i actually made flowers a flower closeup don t take my wilton license away nobody tell my old cake decorating teacher okay i ll lose that a february 22 2010 product review double rainbow chocolate sorbet posted by sugarpunk under product review tags chocolate dairy free soy free vegan 4 comments in my continuing efforts to deal with the no dairy no soy dietary restrictions i m always on the lookout for desserts that i can both eat without guilt and with pleasure so when i saw this on the shelf at my local harris teeter i picked it up the ingredients are thus sugar non gm corn syrup cocoa processed with alkali natural cocoa carob bean gum guar gum carrageenan it s 99 fat free has no dairy uses no soy yay is gluten free and the calorie count is reasonable for a snack 120 calories for a 1 2 cup serving 5 of them from fat more info about the company and their products here so how did it taste obviously the lack of butterfat means that it doesn t taste like ice cream no getting away from that but the chocolate flavor is rich although with a hint of that weird plastickiness that i associate with carob this isn t belgian chocolate folks and doesn t pretend otherwise and the sorbet is creamy and has good mouthfeel honestly the closest thing i can say that this comes to in flavor texture is the fudgesicle fudge pops remember those mind you i like fudge pops so for me having an entire tub of solid fudgepop isn t a bad thing but ymmv february 17 2010 ultimate indulgence banana rum cake posted by sugarpunk under recipe tags banana cake bananas bundt cakes cakes rum rum cake 17 comments i ve been reading the sticky gooey creamy chewy blog for a little over a year now and being in love with her writing and recipes picked up a copy of her book a few months ago i read through it when i first got it something i usually do with new cookbooks i love reading them just like books but while i kept meaning to make something from it i just kept getting distracted by old favorites which also explains the paucity of posts lately a few weeks ago however i had some extra bananas to use up picked up the book to see if there was anything interesting in it and found this recipe it looked fantastic so i made it and took the excuse to use one of my new spiffy bundt pan s obtained on sale this winter and oh my god it really was fantastic the outer layer of rum soaked cake became this sticky crusty incredible goodness we won t even talk about the pecan layer on top while the inside banana cake which was soft and creamy right after baking you think we waited for this to cool completely ha becomes dense and creamy after you let the cake cool and if you throw the leftovers in the fridge oh my goodness it is soooo good we even threw the last piece in the freezer double wrapped and when i thawed it back out and ate it it was still perfectly wonderful the book itself is a joy to use recipes are clearly and beautifully laid out instructions are easy to follow and the book itself is a visual treat i highly recommend it so this cake is an excellent one for cake stands leftovers etc bakesales you name it it holds up well the flavors just get more rich after the first day and it s sooo good if only real cathedrals tasted this nice so while we had friends over to play cards i made it again this time using my new mini bundt pans i cut the recipe in half which made me six mini bundts and one leftover tart pan s worth of batter still amazing amazing amazing i took one to my sweetie for lunch at work and he wrote to tell me that he was still tasting it on his tongue hours later another cute little bundt shape bahama mama banana rum cake from sticky chewy messy gooey by jill o connor dark rum glaze 1 2 cup unsalted butter 1 4 cup water 1 2 cup firmly packed light or dark i used dark brown sugar 1 2 cup dark rum combine the butter water and sugars but not the rum i did this the second time and had to double the rum oh noes in a heavy bottomed saucepan over medium high heat and bring to a boil immediately reduce the heat to medium low nad simmer for 5 minutes remove from the heat and stir in the rum set aside and keep warm the cake 1 1 2 cups chopped pecans toasted i ran out halfway through and used walnuts as well which worked just fine 1 1 2 cups unsalted butter 2 cups granulated sugar 1 cup firmly packed light or dark brown sugar i used dark 5 large eggs at room temperature 1 cup mashed very ripe bananas about 3 medium 2 tsps pure vanilla extract 3 tablespoons dark rum i use myers dark 3 cups bleached all purpose flour 1 tsp baking soda 1 tsp baking powder 1 tsp salt 3 4 cup sour cream preheat oven to 350f and position a rack in the middle spray a 10 cup tube pan with nonstick cooking spray sprinkle the pecans in the bottom of the pan set aside note yes the pecans make quite a deep layer on the bottom of the pan it will all work out i promise in a large bowl with an electric mixer on medium speed beat togethe rthe butter and sugars until the mixture is light and fluffy beat in eggs one at a time mixing well after each addition beat in mashed bananas vanilla and rum sift the flour baking osda baking powder and slat over the batter and fold in using a rubber spatula just until no streaks of flour remain fold in the sour cream spoon the batter over the nuts in the pan and spread to the ede of the pan using the back of the rubber spatula bake until a wooden skewer inserted in the center of the cake comes out with no more than a few moist crumbs clinging to it 60 80 minutes for the smaller bundts it took around 30 minutes transfer to a wire rack and let cool for 5 minutes use a wooden skewer to poke holes all over the cake and pour 1 4 cup of the warm glaze over the cake let the cake cool for 5 minutes more place a serving platter over the pan and invert to release the cake onto the platter spoon the remaining glaze over the cake a little at a time and let stand until the glaze is completely absorbed into the cake if the glaze starts to pool at the base of the cake use a small metal spatula to spread it up and around the sides of the cake as the glaze hardens this will encase the cake in a rummy sugary shell let s just dwell on that phrase for a moment shall we rummy sugary shell yummmmmmmm let the cake cool comp letely before cutting into wedges and serving ha i can say that when warm hot this cake is almost like banana bread pudding it s so awesome don t deny yourself will last 2 to 3 days if covered well and if your house contains only one person or somebody who has no taste buds otherwise don t plan on saving any it s that darned good yummy next page recent posts einstein pie bloggess and the marzipan mouse last wedding cake piebird restaurant review danger danger will robinson baked goods buy my stuff sugarpunk s home site blogroll and a little bit more 28 cooks down under a cookie a day a yankee in a southern kitchen accidental hedonist always order dessert artisan bread in five minutes a day bake or break baker s banter baking bites baking obsession bakingblonde s weblog batter splattered bittersweet blondie s cakes bron marshall brown eyed baker butter sugar flour cakespy canela comino chef tess bakeresse chocolate zucchini clumbsy cookie cooking books culinary concoctions by peabody cupcake project cupcakes take the cake dessert first dispensing happiness dorie greenspan edible garden eggbeater engineer baker ezra pound cake food blogga foodbeam foodgawker fresh from the oven gigi cakes ideas in 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