Dessert for a house party?

[foodfiend]

It's a young crowd, late 20s, early 30s. Everyone else will probably bring wine/beer or chips/nachos. But I'd rather bake. What to do to impress without looking out of place? They're an urban bunch, used to eating out rather than cooking. I made a simple chocolate cake last time, but it wasn't too plain to catch people's eye.

[ljt2r]

How about the creme de menthe bundt I just posted the other day? If mint is too controversial, dark chocolate... I am always attracted to bundt cakes because they always impress people even though all the work was done by the pan.

I've noticed white chocolate and macadamia nut cookies are in a lot of bakeries right now--that would be a possible cookie. Or something with browned butter, that is another "of the moment" dessert flavor. Or combine the 2.

[Missi]

Anything "red velvet" seems to be all the rage, at least on Pinterest. How about some red velvet cookies? These seem fairly easy and festive...http://cookingclassy.blogspot.com/20...p-cookies.html

[Sheila in MD]

Carrot cake sandwich cookies? Can supply recipe if you like. Some kind of gussied up brownies?


Sheila in MD

[gobluem82]

How about some kind of whoopie pie? They're like a cake but have that fun factor.

[MaryMac]

After attending a party on Sunday night where too many people brought beautiful cakes that no one wanted to cut as it was just difficult, I would suggest something that is easy to pick up and eat. I would suggest cookies or brownies. I made the Ina Garten Lemon Cake which is more like a pound cake and I cut the slices in half to make picking up easier.

[foodfiend]

Anything "red velvet" seems to be all the rage, at least on Pinterest. How about some red velvet cookies? These seem fairly easy and festive...http://cookingclassy.blogspot.com/20...p-cookies.html

Red velvet would fit well with this crowd. But I never really liked the flavour of red velvet -- it's more the looks.

[Tutalady]

Lemon Bars???

[foodfiend]

How about some sort of cheesecake? Never made one before, this could be a first Maybe cheesecake with Bailey's.

[Joanie B]

How about a black forest trifle? There was an old CL annual that had a picture on the back ('95?) that was lovely. I used to make it a lot during the holidays and it was always a hit. You could wing it with your chocolate cake recipe cut into cubes, a good chocolate pudding recipe, canned cherries or pie filling (that's what the old CL recipe used), whipped cream on top at the last minute to avoid collapsing, or individually as desired but why would anybody not desire whipped cream on chocolate cake and pudding and cherries?! (CL called for Cool Whip). I have made the popular Wacky Cake for the cake cubes many times, it's quick and easy. Hope this helps, have a great time.

[foodfiend]

Good idea, but that involves plates, spoons, serving spoon possibly, clean-up and napkins. Not sure if the young guy has all that in his arsenal

[Joanie B]

Well, true that! But they make lovely holiday disposable plates and utensils this time of year! Sounds like cookies or brownies or whoopie pies or lemon bars might be the route then. Lots of good T&T recipes on the BB for those. I posted a traditional whoopie pie recipe years ago that was really good, and veteran poster Greysangel (JeAnne) posted a Lemon bar that I captured as my definitive go-to (I think it was a Lands o'lake recipe). Good luck!

Wonder where JeAnne is these days?! Still in NOLA?

[RebelYell18]

How about a black forest trifle? There was an old CL annual that had a picture on the back ('95?) that was lovely.

Not to hijack this thread but if someone has access to this recipe, I would love it! I don't have that annual and I can't find the recipe online. Thanks a lot in advance!

[Joanie B]

Hey, Rebel, I'll start a new thread for ya with the recipe to keep foodfiend's thread rolling along.

[RebelYell18]

Hey, Rebel, I'll start a new thread for ya with the recipe to keep foodfiend's thread rolling along.

Thank you!!

[Beth]

Have to dash right now, but would you be interested in red velvet whoopie pies (are those too much effort for this group? ) pr a red velvet bundt? I think I have recipes for both.

[Joanie B]

Have to dash right now, but would you be interested in red velvet whoopie pies (are those too much effort for this group? ) pr a red velvet bundt? I think I have recipes for both.

Sorry, foodfiend, another slight hijack! Now where have red velvet bundt cakes been all my life? Seriously? Beth, can you direct me (us) to this at your convenience, please, ma'm? I found some versions on the web, most promising looks like one from an LA Times article for a bakery called Kiss my Bundt. Wonder if all that color would stain one of the golder Nordic pans? Hmmm. Thank you, Beth!

[Tutalady]

This is quick, easy and always gets good reviews.......certainly may use whipped cream instead of Cool Whip if you don't like the latter.

Karen's Chocolate Trifle/Small Chocolate Cake
1 dark chocolate cake mix baked in 2 layers
3 boxes instant chocolate pudding mixed with 4 1/2c milk and 3/4c Kahlua or liqueur of your choice
1 large cool whip
4 Heath bars or brickle chips
Layer 1/2 cake layer in trifle bowl........top with half of the pudding mix and half cool whip.......sprinkle
with some candy and do another layer.
Refrigerate.

Small Chocolate Cake
1c sugar
1 egg
1/4c butter
3T unsweetened cocoa
1c flour
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1c boiling water
Combine first 8 ingredients and mix well. Add water. Batter will be
thin. Pour into greased 8x8" pan and bake at 375° for 25-30 min.
This works great for the trifle but makes a nice small dessert for
2 people when frosted.

[heavy hedonist]

mini cupcakes, or truffles.

[cakebaker]

What about a tray of assorted (adult) brownies, i.e. peanut butter with ganache, creme de menthe, cheesecake, Kahlua, brandy & cherries brownies, etc.?

[Beth]

There might be others, but these two are from Bundt cake books that I both have used and trust. I think Laura has both and I know she has raved about Cake Simple. I haven't made either of these recipes, but with her experience and mine on other recipes from these two books, I have confidence in suggesting them.

First, this one which is from the Kiss My Bundt cookbook, where she says it is without a doubt her best selling cake. I am typing it up in case it appeared differently in the NYT article (I've seen that happen with other recipes published in different media). She has it written as a mini recipe but comments that you can certainly bake it as a large cake.

Red Velvet Cake
From Kiss My Bundt by Chrysta Wilson

1 1/4 c vegetable oil
1 c buttermilk
2 eggs, room temp
2 T red food coloring
1 tsp white vinegar
1 tsp vanilla
2 1/2 c flour
1 3/4 c sugar
1 tsp baking soda
3/4 tsp salt
1 T high fat cocoa powder*

Preheat oven to 350. Coat cake pan(s) with baker's cooking spray with flour.

Using electric mixer, combine oil, buttermilk, eggs, food coloring, vanilla and vinegar. Beat on medium speed 1 min.
In a separate bowl, sift together flour, sugar, baking powder, soda, salt, and cocoa powder.

With mixer on low, add dry ingredients to the wet 1/2 cup at a time, slowly to prevent lumps.

Transfer batter to prepared cake pan(s), filling about 3/4 full.

Bake until toothpick inserted comes out clean -- about 40 min for a large cake.

Invert onto a serving plate or cooling rack. If cake resists, cool 15 min and try again. Cool completely before frosting -- at least 1 hour.

*she uses Callehaut or Gerkens cocoa, says Hershey's Special Dark works well as a value brand and also recs Schaffenberger, Penzey's and Valrohna -- the usual suspects

Cream Cheese Frosting

4 oz salted butter, softened
8 oz cream cheese, softened
2 c powdered sugar
1/2 tsp vanilla

With electric mixer on medium speed, cream the butter and the cream cheese until soft and completely smooth, at least 2 min. Turn the mixer to low and slowly add the powdered sugar 1/2 cup at a time, making sure to scrape down and frosting or sugar stuck tot he sides. Add vanilla extract. Mix on medium until frosting is smooth and fluffy.

She says Neufchatel works fine for a lower fat version with a slightly tangier taste.


Red Velvet Bundt
From Cake Simple
(also in the book as minis - says they are cute, but can be made as a large cake)

1/2 c unsalted butter at room temp plus melted butter for brushing pan(s)
2 T cocoa powder plus more for dusting the pan(s)
2 c cake flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2/3 cup buttermilk
1/2 c creme fraiche
2 T cherry juice
1 tsp vanilla
1 1/2 c sugar
2 eggs
1 egg yolk
vanilla icing

Preheat the oven to 350. Brush inside of pans with melted butter and dust with cocoa.

Whisk the cake flour, cocoa, baking powder, baking soda, and salt in a medium bowl until thoroughly combined.

In a separate bowl, whisk the buttermilk with the creme fraiche, cherry juice and vanilla.

In the bowl of a stand mixer with paddle attachment, beat the suga and butter at medium speed for 2 to 3 minutes until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape downt he sides of the bowl, then beat in the egg yolk.

With the mixer on low, add the flour mixture (in two increments) alternately with the buttermilk mixture, starting and ending with the flour and beating just until incorporated.

Transfer batter to pan(s) and bake 20 to 25 min (longer for a large cake) or until cake tester inserted in center comes out clean. Let cool in pans on wire rack about 15 min, then invert onto rack and cool completely. Pour icing over cooled cakes to serve. Cakes will keep cover in airtight container 2 days. Un-iced cakes will keep, wrapped tighly in layer of plastic wrap and then in a layer of foil, in the freezer up to 2 weeks.

Vanilla icing

1 c powdered sugar
2 T butter at room temp
2 tsp vanilla
1 tsp heavy cream

Mix vigorously until smooth, adding more cream if necessary, and pour over cakes before serving.

[Joanie B]

Thank you, Beth! I need to get out more, I guess. It never occured to me that red velvet could be anything other than layers or cupcakes or whoopie pies, good grief. The Kiss my bundt version is the one I found online, as well. The Cake Simple version is very appealing, with the cherry juice for color and a milder glaze/icing! I have had cherry concentrate in the pantry before, may have to make a run to Weaver St. (small local co-op version of Whole Foods, just as pricey!) tomorrow for cherry juice and try that one for a small event this weekend. Oh my so much baking in my heart, so little time before the holidays!

Thanks again!

[Beth]

If you make it, let us know how it goes.

[BarbaraL]

We love Leonard's harvest ginger snap cookies and the chewy pecan bars that have been posted on this BB.