A Birthday Cake For My Hubs!

Between February 17th and March 30th, there are 6 birthdays and an anniversary in my family to celebrate- that's about one a week...and a lot of dessert! For my brother's birthday, I made him peanut butter marbled brownies, for Jack, I made a cherry almond Bundt cake, my FIL got an icebox lemon pie, my sister got a strawberry celebration cake and my hubby got this Tiramisu layer cake. Whew! 5 birthdays down, one more to go!

This cake was the winning cake for The Cake Slice Bakers for the month of January. I was way behind on making it, but it finally got done. I really liked it and it was impressive looking (in my opinion) but it was expensive and I had major issues with the cake part of the recipe, which meant I had to make it twice at 2 in the morning. I've never made a chiffon cake before and it was looking pretty perfect until I added the butter and the batter completely liquefied and deflated my egg whites. I wasn't sure what it was supposed to look like so I forged on and baked it anyway. A few minutes later, a rubbery flat cake emerged from the oven. The second attempt was better though not perfect. If I were to make it again, I'd use a different recipe for the cake part, but the espresso syrup and the mascarpone filling/frosting were delicious.

This cake almost made me cry and I almost scrapped it and tossed it all in the trash. I would have, if I hadn't already used up 18 eggs and promised this cake to my deserving husband! This layer cake version of tiramisu is great for a special occasion and tasted just like the original, but the chiffon had a little lemon zest in it that brightened up the flavor. I really liked that addition, but Mr. H did not. If I ever have a craving for tiramisu again, I'll just stick with the classic version that uses ladyfingers, and if necessary, plop a candle in it. I'm not sharing a recipe today simply because I'm too lazy to type it out and it has so many steps and also because I did a few things differently that the original recipe called for. You can click on over to Anabel's blog for a simplified recipe, if you'd like.

Anyway, for Mr. H's 32nd birthday this year, he requested filet mignon, shrimp, cheddar cheese risotto and roasted asparagus. His wish was my command. While I played in the kitchen, Daddy and Hayden took a little snooze together on the couch. This cake was the perfect ending to a relaxed day with my family. Happy birthday, my love!

• Recipe: Classic Tiramisu (Cooks Illustrated)
• Recipe: Tiramisu Cake (Oven Delights)
• Recipe: Tiramisu Cake (Apple & Spice)

Baby Shower: Oatmeal Cream Pies

I'm having a baby tomorrow! That is something I never thought I'd say or type. It's taken us a long time to get where we are and come tomorrow morning, bright and early, we will be heading to the hospital to bring Baby Boy H into this world. Happy September to me! We have a couple names picked out, but nothing definite. We want to wait to see him to make sure that his name fits him. We are beyond thrilled and blessed and can't wait to meet and see the little Mister. I've loved being pregnant, but it has been difficult and exhausting at times. Despite all that, I wouldn't trade the experience for anything. I will absolutely share my bundle of joy with you all as I know many of you have prayed for this baby as much as I have. I thank you from the bottom of my heart. I will update as soon as I can, but I can't promise when that will be.

While we are both anxiously awaiting his arrival, I hope you'll enjoy these oatmeal cream pies that I made for Maranda's baby shower last month. Her baby shower was a week after mine and I was asked to bake the sweet treats for everyone. I was honored and happy to do so! I happen to know that Maranda's favorite cookies are oatmeal raisin and she loves strawberries, so I made her these simple and delicious oatmeal cream pies as well as my sister's favorite strawberry birthday cake. Both were well received and devoured. This was a sweet way to welcome Baby N into this world.

I've made these oatmeal cream pies before but it's been awhile. Believe me they were just as good as I remembered. The secret to making cream pies as opposed to cookie sandwiches is that you make them a day ahead of time and refrigerate them to get them nice and soft. This also allows the flavors meld together and the cream filling and the cookie become one. You can certainly adapt this cookie if you want. You can leave out the raisins or add chocolate chips or cinnamon chips, or maybe add dried cranberries or just leave them plain. All versions will be delicious I'm sure. If you try them, I hope you'll come back and let me know how you liked them!

Oatmeal Cream Pies from Quaker and Monica H

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For The Cookies:

• 1 cup (2 sticks) butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup raisins
• 3 cups Quaker Oats, old fashioned, uncooked

For The Filling:

• 8 oz. mascarpone cheese
• 4 oz. cream cheese, softened
• 3-4 Tablespoons honey
• 1/2 cup powdered sugar, sifted

For The Cookies: Heat oven to 350 degrees.

Beat together butter and sugars til creamy. Add eggs and vanilla, mix well. Add combined flour, soda, cinnamon, salt. Mix til fully incorporated. Stir in oats and raisins.

Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet, then remove to wire rack.

For The Filling: Combine cheeses in a bowl and mix with an electric mixer til creamy and lump free. Mix in desired amount of honey. Then stir in sugar til sweetened to your liking.

To Assemble The Cream Pies: Place about one tablespoon of filling on one cookie and top with an additional cookie. Gently squeeze together to allow the filling to come to the edges. Don't press too hard or the filling will ooze out.

Refrigerate overnight to allow the cookies to soften and the flavors to meld together.

Makes about 24 cream pies.

Sam's 4th Birthday Cupcakes

I baked these cupcakes for my son's 4th birthday last month. I've mentioned before that I have 2 sons, but they aren't with me. I don't talk about them on here a whole lot because this blog is a cheerful place and I use it to share photos and recipes, not to talk about my personal life. Just thinking about my boys makes my heart sing and I am so proud to be their mother, but the fact that they died is sad and I understand why others wouldn't want to read about them all the time. I love Sam and Jack with all my heart but I don't want to be a downer so when I want to talk about them and their memory I talk about them on my other blog. Still, today I needed to talk about my first born, Sam, so I hope you'll stick around for a bit. I don't write about them so you'll feel sorry for me, I write about them because they are my children.

On August 15th, my Sam would have been 4 years old. It seems like just yesterday he was born and other times it seems that this has been my reality for an eternity. Both Sam and Jack were born still in the second trimester 6 months apart. I have a weak cervix and it gave out under the weight of the babies, which caused them to be born early. They were fully formed babies, just too little to live outside the womb. I never got to bring them home, sing them lullabies or nurse their wounds, but I can parent them the only way I know how. One of my jobs as their mother is to make their birthdays special.

This year for Sam's birthday, the in-laws came over, we went to dinner and we had a balloon release. I also made these hummingbird cupcakes with mascarpone frosting. I wanted something that a 4 year old would actually eat and enjoy so I went for a moist fruit filled cupcake and a light and fluffy, but not too sweet frosting. I've made Hummingbird Cake before, but I didn't want too much cake leftover so I halved the recipe and baked them into cupcakes. I have to thank Maranda for reminding me how good this cake is. It's not too dense, but it is a substantial cake. It's sweet from the crushed pineapple and mashed bananas so I opted for a fluffy mascarpone mousse-like frosting rather than cream cheese icing. The combination really was nice and I can only hope that Sam would have liked them as much as we did.

Hummingbird Cupcakes adapted from Paula Deen

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• 1 1/2 cups self-rising flour
• 1 cup granulated sugar
• 6 Tbsp. vegetable oil
• 1/2 cup finely chopped pecans
• 1 very ripe large banana, mashed
• 4 ounces (1/2 cup) crushed pineapple, with juice
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 2 large eggs, beaten

Preheat oven to 325 degrees F. Line 15 cupcake indentions with liners.

In a large mixing bowl, combine flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon and eggs. Stir well with a spoon until the batter is smooth.

Divide the batter evenly amongst 15 lined cupcake indentions, filling about 2/3 full. Bake for 22-26 minutes or until the tops spring back and are golden. Cool in the tins for 10 minutes then remove and place on a wire rack til completely cool.

Makes about 15 cupcakes.

Mascarpone Frosting from JustJENN Recipes

• 8 ounces mascarpone cheese
• 1 cup powdered sugar
• pinch of salt
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream

In a medium bowl combine mascarpone cheese, sugar, salt and vanilla. Stir together until smooth, and set aside.

In the bowl of an electric mixer beat whipping cream until stiff peaks form – don’t overdo it, the last thing you want is for it to curdle.

Fold the whipped cream, into the mascarpone mixture until combined.

Pipe or spoon a generous amount onto cooled cupcake.

Makes enough to generously frost about 18-20 cupcakes.

NOTE: I used pecan halves and candied pineapple for garnish.

Happy birthday my sweet boy!

Mother's Day Menu and A "Pick Me Up"

I thought I'd share with you my Mother's Day table and a dessert I made before another week passes by and I forget.

Mother's Day Menu for 10:

• Mini frittatas with broccoli, potatoes and sausage
• Crispy bacon
• Sliced Vine-Ripened Tomatoes
• Strawberries and Blueberries Romanoff
• Biscuits, biscuits and more biscuits
• Cinnamon Honey Butter
• Orange juice and coffee
• and Tiramisu!

I've eaten my fair share of tiramisu over the years, but I've never made my own. I think I was intimidated by having to make the zabaglione cream, though I'm not sure why. I think it's the extra time it takes to make and the dishes to clean up. I'm lazy sometimes :-)

I was originally going to make a blueberry cake, but decided to make this tiramisu instead since it seemed brunch-y and it's not too sweet. That and because about 6 months ago I bought two packages of Alessi Savoiardi lady fingers and they were taking up prime real estate in my pantry. And it just so happened that my mom was looking through a cookbook and pointed out a recipe for tiramisu. Little did she know I was already making it!

I turned to the folks at Cook's Illustrated because they haven't failed me yet. Their recipes are tried and true and their directions are precise. I found this recipe in their current magazine. What I liked about this recipe is that you didn't have to cook anything. It does contain raw egg yolks, but I ain't skerd. Are you? This recipe also calls for Dark Rum instead of Marsala wine (which I didn't have) or Brandy. You can use any of the three alcohols.

I had 4 lady fingers that wouldn't fit in my casserole dish so I made two single-serve portions and my hubby and I ate them for dessert the following day. It was delicious!

Tiramisu from Cook's Illustrated

• 2 1/2 cups strong black coffee, room temperature
• 1 1/2 tablespoons instant espresso powder
• 9 tablespoons dark rum
• 6 large egg yolks
• 2/3 cup sugar
• 1/4 teaspoon table salt
• 1 1/2 pounds mascarpone cheese
• 3/4 cup heavy cream (cold)
• 14 ounces ladyfingers (42 to 60, depending on size)
• 3 1/2 tablespoons cocoa, preferably Dutch-processed
• 1/4 cup semisweet or bittersweet grated chocolate (optional)

Stir coffee, espresso, and 5 tablespoons rum in wide bowl or baking dish until espresso dissolves; set aside.

In a large bowl with an electric mixer, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 4 tablespoons rum and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.

In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1 1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.

Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove, and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.

Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.

Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate or cocoa, if using; cut into pieces and serve chilled.

Serves 12-14

NOTE: You don't want to over soak your lady fingers or they'll be soggy. I turned mine a couple times in the coffee mixture and they were perfect. I did have about a cup of left over of the coffee mixture. You may use it all, but I didn't.

Also, you don't want to make this any more than 24 hours in advance because the lady fingers will get too soft and turn into a soggy mess. I prepared all the ingredients during the day, (the coffee mixture and the mascarpone cream) and refrigerated them. I assembled the tiramisu the night before and refrigerated for 14 hours before serving.

Under The Sea

This is the birthday cake I made for the little boy I take care of. He turned 2 a couple weeks ago. I chose an ocean theme for his cake because he loves "fishies". His bedroom is painted blue and there are schools of fish swimming across the walls.

Also on his wall above his dresser is his name in wooden letters. Surrounding his name are little sea creatures--crabs, sea horses, whales, dolphins, fish and starfish. I took the decorations off the wall and traced them. Then I reduced the size on my printer til they were the size I wanted. Then I placed a sheet of parchment paper over it and made decorations with candy writers. I'll do another post on the decorations, but for now here is the cake recipe. I don't have any interior cake pictures because I didn't cut into it, but trust me when I say it was good!

Vanilla Buttermilk Cake from Sky High: Irresistible Triple-Layer Cakes

Makes an 8-inch triple-layer cake

• 4 whole eggs
• 2 egg yolks
• 2 teaspoons vanilla extract
• 1¼ cups buttermilk
• 3 cups cake flour
• 2 cups sugar
• 4½ teaspoons baking powder
• ½ teaspoon salt
• 2 sticks unsalted butter, at room temperature

Preheat the oven to 350 degrees. Butter the bottoms and sides of three 8-inch round cake pans or spray to coat with nonstick cooking spray. Line the bottom of each pan with a round of parchment or waxed paper and grease the paper.

Put the eggs and yolks in a medium mixing bowl, add the vanilla and ¼ cup of the buttermilk. Whisk to blend well.

Combine the flour, sugar, baking powder and salt in a large mixer bowl; whisk to blend. Add the butter and the remaining 1 cup buttermilk to these dry ingredients, and with the mixer on low, blend together. Raise the mixer speed to medium and beat until light and fluffy, about 2 minutes.

Add the egg mixture in 3 additions, scraping down the sides of the bowl and mixing only until thoroughly incorporated. Divide the batter among the three prepared pan.

Bake the cake layers for 28 to 32 minutes, or until a cake tester inserted in the center comes out clean and the cake begins to pull away from the sides of the pan. Let the layers cool in the pans for 10 minutes; then carefully turn out onto wire racks, peel off the paper liners and let cool completely.

NOTE: This can be made in 3 9-inch pans, but the baking times will vary slightly, so keep an eye on them.

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I really liked the filling I used when I made the oatmeal raisin sandwich cookies earlier this year. So I decided to make this filling again with a few adaptations and cocoa! It was creamy and chocolately, but not too sweet. It would be good on cupcakes too.

Chocolate Cream Mascarpone Filling

• 8 oz. mascarpone cheese
• 8 oz. cream cheese, softened
• 4 tbsp. honey
• 4 tbsp. cocoa
• 1 tsp. vanilla
• 1 1/2 c. powdered sugar

Cream both cheese in a medium bowl. Stir in honey and vanilla and mix well. Stir in cocoa and powdered sugar til well combined. Spread between cooled cakes or refrigerate til ready to use.

NOTE: This makes a generous amount of filling- it makes 3 cups. It can be reduced by 1/4.

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I originally made a buttercream frosting and thinned it out with whipping cream (bad idea!) I made it a couple days in advance and refrigerated it. When I went to use it it was really stiff and not at all creamy, even after letting it sit out for a couple hours. So I read somewhere that you should rewhip it in the mixer so it would be creamy. I did this and it never got creamy, so I added more cream to thin it out (really bad idea!) The cream seperated and got really grainy and gross looking so I threw it out. I washed the mixer, said a few choice words and made this cream cheese frosting. It complimented the subtle cheesiness of the filling and the tartness of the vanilla buttermilk cake.

Cream Cheese Frosting

• 16 oz. cream cheese, softened
• 2 sticks (1 cup) unsalted butter, softened
• 1 tbsp. vanilla
• 2 lb. powdered sugar
• pinch of salt

In a large bowl, cream cheese and butter together til creamy and there are no lumps. Add vanilla, salt and slowly mix in powdered sugar.

NOTE: This makes enough to fill and frost a 3 layer cake Or enough to frost and decorate a 3 layer cake. Refrigerate any leftovers. If you want to color your frosting, use gel food coloring instead of liquid, because it won't thin out your frosting.

Click here to learn how to do make the decorations.

Making Oatmeal Cream Pies Jealous

I made these yummy things for Sam's nurse. Last year I took oatmeal raisin cookies to her at the hospital. She said she doesn't eat many sweets, but these are her favorite cookies- score! So this year, I wanted to make them just a little better and I think I succeeded. These were awesome, with a capital A. I gave her half of them and refrigerated the rest. They were even better the next day because the cookies softened and tasted like Little Debbie Oatmeal Cream Pies- only much better and dare I say- healthier?

Vanishing Oatmeal Raisin Cookies

by Quaker

• 1 c. (2 sticks) butter, softened
• 1 c. packed brown sugar
• 1/2 c. granulated sugar
• 2 eggs
• 1 tsp. vanilla
• 1 1/2 c. all-purpose flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. salt (optional)
• 1 c. raisins
• 3 c. Quaker Oats, old fashioned, uncooked

Heat oven to 350 degrees. Beat together butter and sugars til creamy. Add eggs and vanilla, mix well. Add combined flour, soda, cinnamon, salt. Mix til fully incorporated. Stir in oats and raisins.

Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet, then remove to wire rack.

NOTE: I used an ice cream scoop to make uniform sized cookies. They were slightly bigger than tablespoonfuls so they took a couple more minutes to bake- approx. 14-15 minutes. Using the scoop yielded 36 cookies (or 18 sandwich cookies).

Mascarpone Cream Cheese Filling

• 8 oz. mascarpone cheese
• 4 oz. cream cheese, softened
• 2-3 tbsp. honey
• 1/2 c. powdered sugar, sifted

Combine cheeses in a bowl and mix with an electric mixer til creamy and lump free. Mix in desired amount of honey. Then stir in sugar til sweetened to your liking.

To assemble the sandwich cookies: Place about one tablespoon of mascarpone filling on one cookie and top with an additional cookie. Gently squeeze together to allow the filling to come to the edges. Don't press too hard or the filling will ooze out. Eat right away or refrigerate leftovers for up to 4-5 days. The longer they sit in the fridge, the softer they'll be. This recipe made enough filling for 18 sandwich cookies.