Tag Archive | Holidays

Decadent Devil’s Foodcake

This month two of the wonderful men in my life (our oldest boy and my husband both have birthdays), additionally two of our good friends have April birthdays. So this weekend we did an Easter and birthday celebration! For this celebration it was decided that we needed the cake of all cakes (according to my husband) a dark, decadent, devilish Devil’s Foodcake. We love this cake. It’s rich and moist and can easily be frozen so you can enjoy it over an entire week. It’s a devil’s foodcake that goes hand in hand with chocolate icing, or cream cheese icing or butter cream or can just be eaten plain. Just make sure you get all the crumbs!

The original recipe started with our hero Alton Brown, but it’s undergone a few changes including the addition of Ultra Gel for that freezing and staying power I mentioned before.

And yes…one of these cakes is a bunny! It’s Easter, there has to be a bunny!

Decadent Devil’s Foodcake

1 cup boiling water

4 ounces dutch-process cocoa

8 ounces brown sugar

2 ounces molasses

4 ounces cake flour

6 ounces flour

1 teaspoon baking soda

1/2 teaspoon salt

3 Tablespoons Ultra Gel

1/2 cup oil

1/2 cup applesauce

4 1/2 ounces sour cream

2 large eggs

2 egg yolks

Preheat oven to 325 degrees. Grease and lightly flour a 9×13 inch baking pan.

Whisk together boiling water and cocoa powder until well combined. Let sit for at least 5 minutes.

Combine sugar, molasses, flours, baking soda, salt and Ultra Gel in the bowl of a stand mixer. Mix well. In a separate container combine oil, apple sauce, sour cream, eggs and egg yolk. Add oil mixture to cocoa mixture. With the mixer on low add chocolate mixture to dry ingredients. Beat for 30-45 seconds. Scrape down the sides and beat for an additional 30 seconds.

Pour batter into prepared pan and bake until the cake springs back when lightly pressed 30-35 minutes.

Let cool in pan for at least 10 minutes before depanning (if desired). Top with icing or serve with ice cream, or both, we won’t judge!

Emergency Sugar Cookies

These were not the Valentine’s sugar cookies that I was going to share with you this week. I have a recipe for kick butt sugar cookies. They’re thick and chewy and hold shape beautifully and freeze and if they get dried out you use them for cookie crumb on the bottom of a cheesecake. I intended all those things. Then this week totally got away from me and I found myself in a sugar cookie emergency as I had to have cookies for an activity on Wednesday no matter what. Now…I pondered just pushing through said sugar cookie emergency and still making the original recipe today, but, truth told, the emergency sugar cookie recipe is also kick butt. So after much pondering today you’ll get my emergency sugar cookie recipe, which is a go to, works-every-time, learned to make them when I was 6 recipe, and then we’ll do a surprise flash back next week and give you the roll out version.

Soo…as I was saying, these sugar cookies are fast and phenomenal. They are wonderful to eat plain, are a perfect base for fruit pizzas, frost like a dream or can be rolled in sprinkles, nuts, powdered jello or colored sugar for many different effects. They freeze well either as dough balls, large rolled in sprinkles logs or after baking. As well our sugar cookies strike the perfect balance between the camps of crispy cookie and chewy cookie with a crisp buttery edge and a rich chewy center. And the batter only takes about 15 minutes to whip together and you’re good to go, talk about an ideal cookie.

One of my other favorite things about this recipe is how kid friendly it is. It’s simply enough that even very young children can help make the dough, and everyone can get involved when it comes to decorating whether you’re topping it with fruit or frosting, sprinkles or M&Ms.

Quick Sugar Cookies

1 cup butter, soft

1 cup sugar

1 egg

1 tsp vanilla

1 1/2 Tablespoons Ultra Gel

2 1/4 cups flour

1/2 tsp salt

1/2 tsp cream of tartar

1/2 tsp baking soda

Preheat oven to 325 degrees. In a stand mixer combine the butter and sugar and whip until light and fluffy. Add egg and vanilla and mix well. In a separate bowl combine all dry ingredients and stir well. Mix dry ingredients into creamed mixture until thoroughly incorporated. If serving plain scoop by tablespoons onto cookie sheets and bake for 10-12 minutes until edges are golden brown. For other uses chill the dough for at least 15 minutes to make it easier to work with. For fruit pizzas scoop into 3 ounce balls and place on cookie sheets. Bake for 15-18 minutes until edges are golden brown. Allow to cool on tray for 3 minutes before moving to cooling racks. For sprinkle covered cookies, scoop by tablespoons and roll into a ball, roll the ball in desired topping and move to cookie sheet (If you are worried about the topping making a mess you can line your cookie sheet with parchment paper). Cook for 10-12 minutes until done through. To freeze: either scoop dough into balls and freeze individually before moving to a freezer bag, or form into long logs, roll in sprinkles and then roll in waxed paper and aluminum foil. Date and freeze. Good for upto 3 months.

Buttercream Icing

1 cup butter, soft

1 tsp vanilla

1/2 tsp salt

2 Tablespoons Ultra Gel

3-4 cups powdered sugar

milk or cream as needed to achieve desired consistency

In a stand mixer combine butter, salt, vanilla and Ultra Gel with 1/2 cup powdered sugar. Beat until very thoroughly combined. Scrape down sides and beat an additional 30 seconds. Add additional powdered sugar to reach a spreadable or pipable consistency. Thin if needed with milk or cream. Color and get to icing! (This recipe is excellent for cake as well, though sometimes I’ll add a Tablespoon or two of Jam in a Jiffy raspberry jam for flavor and color and it’s excellent!)

Clam Dip

It’s a funny thing how long it can take to learn all the things that your sweetheart likes or dislikes when it comes to food. After nearly 7 years together I have just learned that Bunneh loves clam dip. I’m still not sure how I missed this, but there you have it. So for our New Year’s celebrations I decided to make clam dip for Bunneh. It’s actually a fairly straightforward recipe, but one that can be pretty heavy and calorie laden. With a little work I came up with substitutes and a bit of Ultra Gel to give the clam dip hold and was told the end result was awesome. As it’s all gone today I must concur.

Clam Dip

Clam Dip

8 ounces light cream cheese, room temperature

1/2 cup light sour cream

7 ounces minced clams, drained (juice reserved)

salt and pepper to taste

2 teaspoons Worchestershire sauce

3 teaspoons lemon juice

1-2 teaspoons garlic powder (depends on how garlicky you like it)

1/4 cup clam juice from drained clams

2 Tablespoons Ultra Gel

Combine soft cream cheese and sour cream and mix well. Add clams, worchestershire sauce, lemon juice, garlic powder and clam juice and mix well. Whisk in Ultra Gel. Allow to stand in the fridge for 30 minutes to let flavors ripen, over night is even better. Serve with potato chips! (Little Girl ate it with a spoon).

Creamy Peanut Butter Pie

Peanut butter. What a lovely thing. A roasted, ground nut (technically a legume) full of good fats and is a good source of plant-based protein. Even better, according to the local news, as the price of other proteins continue to rise the price of peanut butter is dropping.

So this lead me to thinking about all the things I like peanut butter in. It’s great in a sandwich with one of Cornaby’s Low Sugar jams, or as the base for a lot of cookies. And, peanut butter bars with chocolate frosting is one of my favorite guilty pleasure. Thai food wouldn’t be the same without the peanut butter sauce. However, perhaps the pinnacle of peanut butter buttery is the peanut butter pie…or maybe that’s just the fall weather talking. It gets cold and crisp out there and I think pies. I can’t help myself and peanut butter pie is a decadent treat slightly off the beaten pie path.

When it comes to a Cornaby’s peanut butter pie we are referring to a pie with a chocolate cookie crust (can be homemade or purchased) and a very light and creamy center topped with chocolate pieces. I’ve also drizzled a peanut butter pie with peanut butter sauce in the past, but I found that was too much peanut butter to my chocolate. A chocolate drizzle works much better. The recipe here is for a 9 inch pie pan, but you can also very effectively make this pie in a 9×13 inch dripper pan. The biggest difference that makes is that the filling to crust ratio is more in favor of the crust and less to the filling. Either way it’s really yummy, fun for any seasonal party from Halloween, to Thanksgiving and Christmas! Choose a gluten-free crust, or omit the crust and you have a gluten-free dessert.

Remember to top with Ultra Gel Whipping Cream for the best stability in the fridge or on the counter!

peanut butter pie

Cornaby’s Creamy Peanut Butter Pie

1 (9 inch) chocolate cookie pie crust

1 (8 oz) pkg light cream cheese, softened

½ cup creamy peanut butter

½ cup powdered sugar

1 tsp salt

2 Tbsp Ultra Gel

2 tsp vanilla

2 cups whipped cream (Ultra Gel recipe below)

Chocolate shavings or sauce

In a stand mixer, or with an electric mixer, combine cream cheese and peanut butter until thoroughly combined. Add powdered sugar, salt, Ultra Gel and vanilla and beat until smooth. Fold in whipped cream and pour filling into prepared pie crust. Top with additional cream and chocolate shavings. Refrigerate for at least an hour before serving.

Ultra Gel Whipping Cream

1 pint whipping cream

1/2 cup powdered sugar

1 tsp vanilla

2 tsp Ultra Gel

Combine all ingredients and whip until thick and creamy. Refrigerate until ready to use.

Cornaby’s Apple Pie Bars and Perfect Pie Crust

When it comes to fruit filled pies there are many opinions about how much pie crust there should be in relationship to how much fruit filling. My sweet husband is a filling man. He wants a thick layer of fruit filling and enough crust to carry it along. I’m more of a middle ground girl. I want enough pie filling to be interesting but I hate it when all my fruit filling spills out of my crust because there’s not enough crust or the pie crust is too weak.

This is where apple pie bars, or other slab pies really, enter in. This recipe takes advantage of the Apple Pie Filling recipe we gave you a bit ago for a wonderful pie filling that bakes up perfectly, and uses Ultra Gel to help give tenderness and hold to a flaky, buttery crust. This recipe cooks very evenly and the resulting pieces keep the apple pie filling in place and are the perfect eat with one hand breakfast! For a lovely compliment try a little caramel ice cream or a poof of Ultra Gel Whipping Cream.

apple pie bars

Cornaby Apple Pie Bars

6 cups all purpose flour

1/2 tsp baking powder

2 tsp salt

2 Tablespoons Ultra Gel

1 cup cold butter, cut into cubes

1 cup shortening

3/4 cup water, + a little as needed

2 quarts (4 -4.5 cups) apple pie filling

egg white

Combine flour, baking powder, salt and Ultra Gel, mix well. Add butter and shortening and cut into dry ingredients until the consistency of coarse meal. Add 3/4 cups ice water and toss until water is incorporated. Add additional water if necessary to bring dough together. Turn out and knead 5-10 times. Do not over knead. Split into two pieces and refrigerate for 15 minutes.

When cooled roll out the first piece of pie crust large enough to form to the bottom and sides of an 11×17 inch jelly roll pan. Transfer dough to pan and trim sides. Prepare top pie crust as bottom crust. Fill bottom with prepared apple pie filling, add top crust and crimp edges to seal (use a little water or milk if needed, but generally the dough sticks together really well). Whip egg whites to a froth and brush pastry surface. If desired sprinkle with coarse sugar or cinnamon sugar. Vent top crust by making decorative holes with a sharp knife. Bake at 400 degrees for 15 minutes until top begins to brown. Lower temperature to 350 degrees and bake another 30 minutes. Remove from oven and let sit 10 minutes before serving. Refrigerate anything that doesn’t get eaten the first night and serve cold for breakfast!

Brown Sugar Peach Pie Filling

This last weekend I was lucky enough to find some beautiful peaches at one of the local farms up here. I bought a half bushel (abt 22 pounds) and brought it home to a happy household. Naturally we had to do some taste testing so several of the peaches were immediately devoured, they were scrumptious, then I got down to some serious canning.

My first goal was some peach jam as I was all out from last year, but I wanted something a little different. So I made my jam with Jam in a Jiffy, but I added 2 tsp vanilla and 2 tsp pumpkin pie spice to each 2 pound batch. OH MY GOODNESS, so much yum! It’s a perfect fall flavor and delicious on toast, or waffles, or french toast, or crepes, or cake or on a spoon. So if you like peach, make sure you pick up a bag or three of Jam in a Jiffy and get your peaches jammed! (This is a particularly good way to save your fruit if you have peaches that have a little bruising or are a little old.)

Now, the rest of the box I turned into bottled Peach Pie Filling, but again I wanted something a little…richer, because really how can pie filling ever be too much? Don’t answer that question please. But I used our Thick Gel thickened Peach Pie Filling, which is approved for canning, and swapped out part of the regular sugar for brown sugar. Oh my holy pie! This stuff is gonna make me very very popular come Thanksgiving! For one bottle I was a little short on fruit, so I added some thawed blueberries and adjusted my thickness a little. So I’m thinking a peach blueberry tart is on the schedule too.

I use Thick Gel in my pie fillings, even though both Thick Gel and Ultra Gel WILL work. Thick Gel has a little bit smoother final set, which I prefer for pies and by the pound it’s a little cheaper. Since my pie filling is done in large batches and must be cooked anyway this means it’s a little more economical to use Thick Gel as well. Just remember that the two are not always interchangeable. Thick Gel MUST be cooked and Ultra Gel CAN be cooked, but will also thicken cold liquids.

So what’s your peachy delight?

Brown Sugar Peach Pie Filling

For seven quarts:

6 qts. (24-26 cups) peeled sliced fresh peaches/apricots or nectarines

1 c. lemon juice (Do not use fresh lemons. Bottled lemon juice has a consistent pH which is what we are looking for here)

water as needed

3 cups brown sugar

3 cups white sugar

1 1/2 c. Thick Gel (2-2 1/2 c Ultra Gel)

2 t. nutmeg (opt)

Combine peaches and lemon juice in large bowl. Sprinkle 3 cups sugar over peaches and let stand for 30 minutes. Drain accumulated juice, reserving peaches, and add water to equal 5 cups. Combine remaining sugar with Thick Gel. Add to juice and stir well. Bring to a boil over medium heat, stirring constantly. Stir in nutmeg and gelatin. Fold in reserved peach slices and continue to cook until thick and bubbly. Immediately fill jars with mixture, leaving 1/2″ headspace. Adjust lids and process immediately in water bath canner for 35 minutes (sea level).

Cornaby Texas Sheetcake

If you look around there are a lot of versions of Texas Sheetcake floating around in family recipe books and on various cooking blogs. The similarity here is that the title refers to a rich, but tender from scratch chocolate sheetcake with chocolate frosting which has traditionally been served at many events from weddings to school lunch.

I have long loved this recipe, but I find that I love it even more after adding Ultra Gel to the mix. Because of altitude issue I previously always had to muck just a little with the flour to liquid ratio trying to get things right so the very center of this cake didn’t fall, but with the Ultra Gel to balance the liquid issues it comes out lovely every time! I topped my cake with the traditional chocolate frosting, then did some decorating with a little bit of left over raspberry mango buttercream which was a really fun contrast flavor. I’ve also baked the cake and topped it with raspberry jam and served it up with ice cream and that was a killer application too!

Keep an eye on this spot this weekend as we’ll be bringing our Labor Day edition of Canning secrets with Ultra Gel and Thick Gel, including replacing Clear Gel in your recipes and our killer apple pie filling recipe!

Cornaby Texas Sheetcake

2 cups flour

2 cups sugar

1 tsp baking soda

2 Tbl Ultra Gel

2 cup butter

1 cup water

1/4 cup baking cocoa

2 eggs

1/2 cup buttermilk

1 tsp vanilla

Mix flour, sugar, baking soda and Ultra Gel together and set aside. Combine butter, cocoa and water together in a small saucepan and bring to a boil (This can also be done in the microwave). Add butter mixture to the dry mixture and mix well. Add eggs, vanilla and butter milk and stir to combine. Pour into greased and floured jelly roll pan. Bake at 400 degrees for 20 minutes or until tests done. Cool and frost with your choice of toppings.

If you want to use this batter for cupcakes or a 9×13 dripper pan increase the baking soda to 2 tsp and the buttermilk to 3/4 cups.