Cakes & Brownies – Rants Raves and Recipes

October 21, 2017October 21, 2017

Halloween Ice Box Cake

OK so the first thing that is obvious is that, as an example, my Halloween Ice Box Cake shows I am not the greatest cake and cookie decorator.

The Nabisco “Famous” chocolate wafers ice box cake has been one of my favorites for years, the only differences between this and the original is the construction is slightly different and of course the color.

The recipe on the box says you can make it 4 hours before serving, but it is really best if left to sit in the refrigerator overnight so that the cream can be absorbed by the wafers and they swell and soften.

Ingredients for Halloween Ice Box Cake

1 Box Nabisco Famous chocolate Wafers
2 cups Heavy Cream Whipped Stiffed
¼ cup XXX sugar
1 tsp vanilla
Orange food coloring
Chocolate icing*

*Unless you plan to make cookies or use icing for something else a store-bought tube will be easier to manage

Directions for Halloween Ice Box Cake

Whip the Cream, sugar vanilla and as much food coloring, as needed to obtain your desired color, to stiff peaks.

On a cake plate or serving platter place 7 wafers flat, rough side down on the platter with a dot of icing on the rough side to adhere them lightly to the plate. Place one in the center of the plate and arrange the others in a circle around it. Place about a tablespoon of whipped cream on each. Now place a second layer of wafers over these so that they overlap the edges of the first layerand spread the whipped cream out from each wafer, it will end up being slightly larger than the first. Place whipped cream on them and then arrange a layer similar to the first on top, Continue to layer the wafers until all are used. Finish by covering the top and sides with the remaining whipped cream, decorate with the icing.

Here are a few items to help make this recipe:

This one has chocolate which I can’t have so rule #1 applies No Tasty No ratey!

Yum

Halloween Ice Box Cake

Ingredients

The recipe on the box says you can make it 4 hours before serving, but it is really best if left to sit in the refrigerator overnight so that the cream can be absorbed by the wafers and they swell and soften.
1 Box Nabisco Famous chocolate Wafers
2 cups Heavy Cream Whipped Stiffed
¼ cup XXX sugar
1 tsp vanilla
Orange food coloring
Chocolate icing*
*Unless you plan to make cookies or use icing for something else a store-bought tube will be easier to manage

Instructions

Whip the Cream, sugar vanilla and as much food coloring, as needed to obtain your desired color, to stiff peaks.
On a cake plate or serving platter place 7 wafers flat, rough side down on the platter with a dot of icing on the rough side to adhere them lightly to the plate. Place one in the center of the plate and arrange the others in a circle around it. Place about a tablespoon of whipped cream on each. Now place a second layer of wafers over these so that they overlap the edges of the first layerand spread the whipped cream out from each wafer, it will end up being slightly larger than the first. Place whipped cream on them and then arrange a layer similar to the first on top, Continue to layer the wafers until all are used. Finish by covering the top and sides with the remaining whipped cream, decorate with the icing.

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June 20, 2016June 29, 2016

Double Down Flourless Chocolate Cake

Like many of my recipes, this is an oldy but goodie and the attribution for the original flourless chocolate cake recipe is lost. I did embellish the recipe by adding the ganache icing to the cake to make a double hit of chocolate.

This cake is extremely sweet and so for a topping you need to have a “less” sweet object, such as unsweetened whipped cream, or crème fraîche, to complement it.

It does take time to do this recipe. If you don’t intend on icing you can serve the cake warm. However it really needs to firm up for 12 – 24 hours in the refrigerator before you can move it without breaking to do the icing and is best served chilled.

In the original recipe it called for a 1# block of chocolate- which today is quite expensive so I substituted semi sweet chocolate chips for both the cake and ganache and it came out just fine, and at about 1/3 the cost.

Ingredients for Double Down Flourless Chocolate Cake

1 lb semi-sweet chocolate(either chips or broken into pieces)
½ cup whole milk
½ cup Heavy Cream
7 egg yolks
1½ cups unsalted butter softened and broken into pieces
pinch of salt
1 tsp vanilla
2 tbsps dark run (optional)
unsweetened whipped cream or crème fraîche for topping

For the Ganache:

Equal parts heavy cream and chocolate, for this recipe I used 8 oz. each.

1 cup heavy cream
1 cup semi sweet chips

Directions for Double Down Flourless Chocolate Cake

Preheat oven to 350º.

Butter the bottom and sides of a 9″ springform pan. Line the bottom of the pan with a circle of parchment paper and lightly butter the top of the paper.

In a sauce pan over low heat warm the chocolate, milk and cream stirring until the chocolate is melted and combined with the milk and cream.

Transfer the chocolate to a mixing bowl beating on low speed until well blended and smooth. Now add 2 yolks and ½ cup of butter continue to beat at low speed until the eggs and butter are just blended. Add the remaining yolks and butter in 3 additions beating until just blended after each addition.

Once all the eggs and butter are combined in the batter add the rum salt and vanilla.

Pour mixture into the prepared springform pan and bake in the lower third of the oven for about 30 minutes until a toothpick comes out of the center almost clean.

Once done remove to a wire rack to cool completely.

Remove the sides from the springform pan and place in the refrigerator covered for 12 – 24 hours.

When well chilled invert onto a a piece of wax paper. remove the parchment from the bottom of the cake. Now invert onto a serving plate. Serve chilled or prepare to glaze.

Directions for the Ganache

Place the chips in a bowl. In a 2qt sauce pan bring the cream up to a boil, keeping a constant watch over it. Once it reaches the boiling stage remove from heat (if allowed to boil constantly it will spill over and create quite a mess).

Pour the hot cream over the chips and let stand for about 1½ – 2 minutes. Begin then to carefully stir the mixture until all the chocolate is melted with no lumps and the cream is fully incorporated. Allow to sit and cool slightly.

To prepare the cake take 2″ deep strips of wax paper and carefully place under the edges of the cake. Pour the ganache into the center of the cake and with a spatula push the excess over the sides. Once the icing is hardened remove the wax paper. Allow to cool completely then refrigerate until ready to serve.

here are a few items to help make this recipe:
https://www.amazon.com/Nordic-Ware-Leakproof-Springform-Inch/dp/B000237FSA/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1466437966&sr=1-3&keywords=springform+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=b56e7800916ac08ae3d6fded4961f35f
https://www.amazon.com/All-Clad-Stainless-Dishwasher-Cookware-1-5-Quart/dp/B004T6M6Y4/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1466438079&sr=1-3&keywords=small+heavy+sauce+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=5440ba9329d9babd0dda5cfa77a39eb7

Sadly although it did smell rather tasty, this is not a pup friendly dish so I’m afraid rule #1 must apply!

Yum

Double Down Flourless Chocolate Cake

Ingredients

1 lb semi-sweet chocolate(either chips or broken into pieces)
½ cup whole milk
½ cup Heavy Cream
7 egg yolks
1½ cups unsalted butter softened and broken into pieces
pinch of salt
1 tsp vanilla
2 tbsps dark run (optional)
unsweetened whipped cream or crème fraîche for topping
For the Ganache:
Equal parts heavy cream and chocolate, for this recipe I used 8 oz. each.
1 cup heavy cream
1 cup semi sweet chips

Instructions

Preheat oven to 350º.
Butter the bottom and sides of a 9" springform pan. Line the bottom of the pan with a circle of parchment paper and lightly butter the top of the paper.
In a sauce pan over low heat warm the chocolate, milk and cream stirring until the chocolate is melted and combined with the milk and cream.
Transfer the chocolate to a mixing bowl beating on low speed until well blended and smooth. Now add 2 yolks and ½ cup of butter continue to beat at low speed until the eggs and butter are just blended. Add the remaining yolks and butter in 3 additions beating until just blended after each addition.
Once all the eggs and butter are combined in the batter add the rum salt and vanilla.
Pour mixture into the prepared springform pan and bake in the lower third of the oven for about 30 minutes until a toothpick comes out of the center almost clean.
Once done remove to a wire rack to cool completely.
Remove the sides from the springform pan and place in the refrigerator covered for 12 - 24 hours.
When well chilled invert onto a a piece of wax paper. remove the parchment from the bottom of the cake. Now invert onto a serving plate. Serve chilled or prepare to glaze.
Directions for the Ganache
Place the chips in a bowl. In a 2qt sauce pan bring the cream up to a boil, keeping a constant watch over it. Once it reaches the boiling stage remove from heat (if allowed to boil constantly it will spill over and create quite a mess).
Pour the hot cream over the chips and let stand for about 1½ - 2 minutes. Begin then to carefully stir the mixture until all the chocolate is melted with no lumps and the cream is fully incorporated. Allow to sit and cool slightly.
To prepare the cake take 2" deep strips of wax paper and carefully place under the edges of the cake. Pour the ganache into the center of the cake and with a spatula push the excess over the sides. Once the icing is hardened remove the wax paper. Allow to cool completely then refrigerate until ready to serve.

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June 18, 2016June 29, 2016

Cheesecake Brownies

I’m not sure where the Cheesecake Brownie recipe originated, but this has been a favorite after school snack for quite a long time.

It’s an easy recipe and all you need is your favorite brownie mix to start. You can use a 9 X 9 pan or a 9 X 13 either will work; just that the brownies in one are thicker, the other thinner with more bars to cut .

Ingredients for Cheesecake Brownies

1 box brownie mix
8oz cream cheese softened
1/3 cup granulated sugar
½ tsp vanilla
1 whole egg

Directions for Cheesecake Brownies

Prepare the brownies according to box directions and pour into a greased pan.

In a mixer beat the cream cheese until smooth, then add the sugar. once well blended add tha vanilla and the egg and beat again on slow until well blended.

Pour the cream cheese mixture over the brownie mix and with a knife or spatula cut into the mixture to get a marbled effect.

cut into mixture to get a marbled effect.

Bake in a 350º oven for 35-40 minutes until the cream cheese on top is lightly browned and a toothpick comes out “almost” clean.

cook until cream cheese lightly browns and a toothpick comes out almost clean

Place on wire rack to cool. Once cool cut into squares and serve.

Here are a few items to help make this recipe:
https://www.amazon.com/Pyrex-Basics-Oblong-Baking-Plastic/dp/B01DYB6O9M/ref=as_li_ss_tl?ie=UTF8&qid=1466186650&sr=8-1&keywords=9×9+baking+dishes&linkCode=ll1&tag=rantsravesa06-20&linkId=56331b3bc9255015c4bccea37b824b50
https://www.amazon.com/Bakers-Secret-1061483–16-Inch-Nonstick/dp/B00091PNTI/ref=as_li_ss_tl?ie=UTF8&qid=1466186708&sr=8-2&keywords=wire+racks&linkCode=ll1&tag=rantsravesa06-20&linkId=3620fff1e4084dc982331277d87f484a

Although Chocolate is a no-no for pups, so rule # 1 applies; they did smell very good and I was very tempted to try.

Yum

Cheesecake Brownies

Ingredients

1 box brownie mix
8oz cream cheese softened
1/3 cup granulated sugar
½ tsp vanilla
1 whole egg

Instructions

Prepare the brownies according to box directions and pour into a greased pan.
In a mixer beat the cream cheese until smooth, then add the sugar. once well blended add tha vanilla and the egg and beat again on slow until well blended.
Pour the cream cheese mixture over the brownie mix and with a knife or spatula cut into the mixture to get a marbled effect.
Bake in a 350º oven for 35-40 minutes until the cream cheese on top is lightly browned and a toothpick comes out "almost" clean.
Place on wire rack to cool. Once cool cut into squares and serve.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/cheesecake-brownies/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.