Thunderstorm Bundt Cake

Firstly let me say that this is not just a vanilla chocolate marble cake as you would think by the picture.  Do not let it fool you, it is actually a strawberry chocolate marble cake.  No pink, because I chose no artificial color.

For some time I have been struggling with achieving a natural fruit flavored cake batter.  Yes, you can use citrus all day long, but outside of that it is difficult.  I have tried concentrated juices, boiling down juice and using extracts but I still continued to look.  I got a little closer by finding a natural fruit extract but was not completely there yet.  Now I am happy that I have found the answer in a combination of two things: natural fruit extract as well as freeze dried fruit powder.  This really does open the door to creating some more exotic cakes.  I even saw freeze dried gooseberry powder!

I think that the swirling of this cake is about like a swirl of dark clouds of an impending thunderstorm.  I was tempted to say "Perfect Storm" because I was so delighted at the flavor of this cake, but I chose something that was a little bit more humble.

I could have colored the strawberry batter for appearance purposes, but decided to decline.  It may not look so striking but I am happy that the natural flavors are there and that is enough for me! The texture is very moist and the strawberry chocolate combo not only tastes good but I can actually smell the strawberries as well as the chocolate in this cake.  I am hooked.

Now before we get to the recipe, I do have some shout outs as follows:

Balvinder or Neetu at  Gluten Free Food-thanks for passing along the ABC award to me.  Neetu is one of the bloggers I met early on and she really has shown me that gluten free does not mean that you are deprived of great taste.  I really liked her post on Mexican Brownies as well as Meatball pizzas.

Carmen of Carmen's Kitchen-thanks for passing along the Happy Blogger Award.  Carmen started her blog in 2011 very nervous about being the head cook and a newlywed.  However, I have come to realize she had nothing to be worried about.  Her blog really showcases how versatile she is in the kitchen.  I loved her post on Hello Kitty Cake pops as well as the Miso Katsu Burger.  Also, she has some sweet support from the hubby, who always puts in a word or two after eating.

Kim at A Little Lunch -thanks for the sweet rich chocolate clusters!  I had the luck to win her giveaway and her springtime looking package arrived quickly.  The quality of the clusters she sent is just amazing and a little goes a long way.  I already rolled out an introduction recently, but I just have to say that this candy is reflective of just what a sweet blogger she is!

Take some time and pop in to meet these bloggers if you haven't already!

Thunderstorm Bundt Cake
by Flourtrader 

Ingredients
3 1/2 cups of flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 1/4 cup sugar
1 tbs plus 1 tsp freeze dried strawberry powder
1/8 tsp natural strawberry flavor
1 1/2 tsp dutch cocoa powder (more for dusting pan)
1 cup semisweet chocolate chips or 8 oz chopped chocolate
1 cup or 2 sticks butter, room temp (more for greasing pan)
1 tsp vegetable oil
2 cups cream fraiche
4 eggs
2 tsp vanilla extract

Preheat the oven to 350 degrees.  Prepare a 12 cup bundt pan by greasing all the interior with melted butter.  Then sift some dutch cocoa in the pan and roll the pan making sure that all the interior is dusted with cocoa.  Set aside.

Set up a double boiler and fill the top pan with the chocolate.  Let the water simmer in the bottom pan and melt the chocolate in the top.  Stir occasionally.  Once all is melted and smooth, add the cocoa and stir until dissolved.  Remove pan from heat.

In a medium size bowl, sift together the flour, salt, baking soda and baking powder.  Set aside.  Then fill the bowl of a stand mixer with the butter and sugar.  Cream mixture together by beating on medium speed for about 2 minutes.  It should turn light and fluffy.

Add one egg and beat for 30 seconds.  Continue with the process, adding one egg at at time.  Then beat in the vanilla extract and the vegetable oil.

Using a wooden spoon, fold in 1/3 of the sifted ingredients into the batter until incorporated.  Stir in 1/2 of the cream fraiche.  Mix in the next 1/3 of the sifted ingredients, then the rest of the cream fraiche.  Lastly fold in the remaining sifted ingredients.  Mixture should be a pretty thick batter.

Transfer 1/2 of the batter to another bowl.  Fold in the chocolate mixture in one 1/2 of the batter until smooth.  Then set aside.  For the remaining plain batter, add the freeze dried strawberry powder and the strawberry extract.  Stir until all strawberry ingredients are distributed evenly throughout the batter.

Most bakers have their preference of marbling technique, but here is mine.  Using an ice cream scoop take scoops of the strawberry batter and place them side by side in the bottom of the pan.  Then clean scoop and drop scoops of chocolate batter on top where the sides of the previous scoops meet.  After that, stack alternate layers of flavor scoops on top of each other around the inside of the pan.

Then place pan in oven to bake until tester comes out clean and cake is done.  This should take about 1 hour.  Remove pan and place on rack.  Let cool for 30 minutes before inverting onto cake plate.  Cool completely before slicing and serving.
                      **LAST YEAR:Toasted Coconut Bars**

Timeline Ice Cream Stacks

This strawberry ice cream dessert has the makings of something an adult would eat.  However, its hue does bring me to a different timeline in my life, which is my childhood. To me, pink represents childhood.  When I think of this color my mind takes me back to when I was little and the world seemed large and filled with such wonder.  I remember the spinning pink tea cups at Disney World, fluffy cotton candy, my pink and white stuffed dog named "poochie" and pink puffy slippers.  Pink had a way of making me feel special and all girlie.

While I still like pink today, I am not so encased in it like I was in my childhood. I sometimes wonder if there was no pink when I was growing up, how different I would be today.  I do believe color does influence your outlook and state of mind.

This dessert is made up of an oatmeal crust with 2 layers of strawberry almond ice cream.  In between the layers is chopped up almond chocolate bars.  You can form this dessert in two different ways and the recipe includes the options.  The servings will be 10 with the use of the three inch ring molds and 20 with the 9X13 pan.


Timeline Ice Cream Stacks
by flourtrader

Ingredients
One large 4.5 oz almond chocolate candy bar, chopped
One 8 oz package of oatmeal cookies, crushed
4 tbs butter melted
2 tbs almond extract
1/2 gallon strawberry ice cream

If using ring molds, line a cookie sheet with wax paper and place each mold on top, with one side edge face down.  Make sure the molds are evenly spaced.

Remove the ice cream from the carton and place in bowl, cover and refrigerate for at least 1/2 an hour.

Mix the melted butter and the crushed oatmeal in a small bowl.  If using a 9X13 pan, press the butter/cookie blend into the bottom of the pan, making sure all is even.  For the ring molds, place 3 tbs of the blend inside each mold and press down, evening the crumb mixture. Place in freezer for 15 minutes. 

Take the ice cream out of the fridge and add the extract and beat for 3 minutes at medium speed.

Remove the molds or pan of cookie crumbs from the freezer.  For the pan, spoon 1/2 the ice cream over the top of the crumbs.  For the molds, spoon 1/4 cup of the ice cream into each.  Smooth the top of the ice cream and place in freezer for  another 15 minutes.

Remove and scatter 3/4 of the crushed candy bar pieces over the layer of ice cream, making sure all inside edges are covered.  This step is important for the ring molds because you want the chocolate pieces to show through on the outer edges.  Then spoon the remaining ice cream over the top of the candy bars and freeze for about 5 minutes.  Remove and scatter the remaining candy bar pieces over the top.  Freeze for at least 4 hours.

To serve, remove from freezer and let sit about 10 minutes before cutting from pan.  For molds, remove from freezer, wait 5 minutes and remove from the wax paper, push ice cream stack from the bottom out of the mold and shift the stack to a plate to serve.
                          **LAST YEAR: Alfajores**

3P Theory Biscuits

In medieval times, people had a very high regard for the strawberry. They were a symbol of peace, prosperity and perfection, hence the theory of the 3 P's.  Today, fruit rarely draws such attention.  I imagine if I had a gigantic strawberry statue in the front of my drive today, people would only think it to be strange or that we grew strawberries here!

While strawberries remain as a favorite of mine, I do agree that they have changed with time. The need for us to make bigger foods has somehow overshadowed the need for great taste.  I still stand by the little sweet strawberries as being the best and the bigger ones to be somewhat bland. When I went to the store to get the strawberries, I took some time in trying to get the container that had the smallest strawberries. 

The biscuits are not real sweet because I did want to keep them out of the sweet bread category.  I first experimented with plain yogurt and then various flavors.  The contrast flavors such as almond or banana did not carry into the final product, so I opted for just a subtle base of flavor which was vanilla.

Another thing discovered in creating was that the second pan of biscuits rose more and was fluffier than the first.  It may have been due to the cold yogurt inhibiting the rise.  The solution to that was to have the dough be covered and sit for some rise time and then bake them all at the same time. This recipe makes about 18 biscuits.

3P Theory Biscuits
by flourtrader

Ingredients
1 cup of finely chopped strawberries
1/3 cup and 1 tbs sugar
1 eight oz carton of vanilla yogurt
1 lightly beaten egg
1/4 cup melted butter
1 cup all purpose flour
1 cup bread flour
1/4 tsp salt
1/2 tsp baking soda
2 tsp baking powder

Preheat the oven to 400 degrees.  Grease 2 baking sheets. Take the bowl of chopped strawberries and stir in 1 tbs of sugar and set aside.

Sift together the baking powder, baking soda, salt and both kinds of flour.  Then stir in 1/3 cup of sugar. In another bowl whisk together the egg, yogurt and melted butter.  Fold the yogurt mixture into the flour until no dry streaks remain and then blend in the strawberries.

Cover bowl of dough and let rise for 15 minutes.  Then drop batter by heaping tablespoons onto prepared baking sheets.  Place all pans of biscuits in oven and bake for 15-18 minutes, turning pans at the halfway mark.  Biscuits are done when they are lightly browned on top.
                     **LAST YEAR: Wedding Cookies**

Sweetheart Snow Bowls & A Shout Out

This dessert is definitely one you will want to share with someone, perhaps your beloved husband or child, because the dessert is way too big and indulgent for one.  However, if you want this to yourself, I won't tell anyone!

 The bowl is made of a chocolate cookie which is brushed with melted chocolate on the inside for sturdiness as well as flavor.  On the edge is sweetened whipped cream edges made to look like snow rather than a shapely piped design.  Then it is filled with strawberry vanilla ice cream.  I added a little touch by pouring some Godiva chocolate liqueur over the ice cream.

In researching ice creams, I have found that the standard homemade is best served after 30 minutes of freezing right after you are done making in your ice cream machine.  The longer it is stored in the fridge the harder and icier it gets, including the fruit. If you do store this, it is best to let get soft before serving.  Also, the smaller you chop your strawberries the less like you are to notice the iciness.  The sugar does ward off some of the freeze, but it will not help if you store for hours in the fridge.  The other option is to puree the fruit.

The bowls do require a mold, which was actually the bottom side of a mini ball cake pan. If you do not have a mold, you can cut squares and rectangles to make a box (kind of like gingerbread houses) and seal with chocolate to make the container.  Or you can just make the cookies and decoratively stick them into the ice cream prior to serving.

Now before I get to the recipe, I wanted to give a shout out of thanks to Stephanie over at  Cooking Cowgirl.  Recently she did her first give away and I won some goodies.  It was a hectic week so it did take me awhile to respond but she was very sweet and patient about it. Stephanie has been blogging for a little over a year now, but there is a lot of tasty variety on her site. She even has a tab for food gifting ideas.  I have latched on to her special recipe for some very flavorful blondies-black walnut, dark chocolate and toffee-yum!  So if you do not know her yet, pop on over there and introduce yourself!

Now on to the recipe, this makes 12 chocolate bowls and 1 quart of ice cream.

Sweetheart Snow Bowls
by flourtrader

Ingredients/ Chocolate Bowls
1/2 tsp salt
2 tsp baking powder
1 3/4 cup flour
1 cup sugar
1 egg
1 tsp vanilla
3/4 cup or 1 1/2 sticks of butter
2 squares of unsweetened chocolate
12 oz (or more) semi sweet chocolate chips

Prepare pan by greasing domes including around the bottom edge. In a double boiler, melt unsweetened chocolate.  Remove pan and let cool.

Sift together salt, baking powder and flour.  Set aside.  In another bowl, cream together butter and sugar.  Then beat in vanilla and egg.  Pour in the cooled chocolate and beat again, making sure that all is well blended.

Fold the dry ingredients into the chocolate batter until no more dry streaks remain.  Cover dough and place in the fridge for about 30 minutes. Preheat the oven to 350 degrees.

Place two sheets of wax paper on the counter.  Remove dough from the fridge and put in between wax paper and roll to 1/4 inch thickness.  Cut into 4 3/4 or 5 inch circles.  Remove each piece and shape over the molds, smoothing and making sure there is a 3/4 inch gap between the mound and the flat part of the pan.  This isn't a perfect process, so you will have to work with the dough a bit.  Bake in oven 8-12 minutes or until done.  My baking time was 10 minutes.

Remove pan and quickly cut off any cookie parts that baked onto the flat of the pan, so all you have is a bowl shape which will be the top edge.  Let cookies cool about 3 minutes and carefully remove from mold. If you wait too long, the cookies will stick and crack when you try to remove them. Place on bowls cookie sheet, with the side you are going to fill face up, and put in freezer.

After all the cookies are baked and in the freezer, place chocolate chips in a double boiler over medium high heat. Let the chocolate melt, stirring occasionally.  Once melted, remove from heat. Take the cookie cups from the freezer and brush the inside with the melted chocolate.  Place back in freezer until you are ready to fill.

Ingredients/Ice Cream

2 cups finely chopped and hulled strawberries
1 tsp ground vanilla beans
2 eggs
2 cups whipping cream
1 cup milk
1 1/4 cups sugar
2 tbs fresh lemon juice

Mix together strawberries, 1/2 cup of sugar and lemon juice.  Cover and place in fridge for 2 hours, stirring every 30 minutes. After an hour rolls by, mix ground vanilla beans with whipping cream.  Cover bowl and place in fridge for 1 hour.  Once the strawberries are completely chilled, strain out juice and put strawberries and juice in separate bowls.  Cover and put strawberries back in fridge.

Beat eggs in a small bowl until they have a light froth, about 2 minutes.  Add the remaining sugar in 3 increments of 1/4 cup, whisking after each addition.  Then whisk in vanilla/heavy cream mixture and milk.   Pour in the strawberry juice and mix to blend.

Pour ice cream batter into your ice cream machine and follow manufacturer's instruction.  On the last few minutes of the process, add in the strawberries.  Once finished, empty ice cream into a large bowl and freeze for 30 minutes.

Ingredients/Whipped Cream Border
1 cup whipping cream
3 tbs sugar

Place cream and sugar in a bowl and whip until soft peaks form.  Your cream is now ready to be used.

Assembly Instructions:
Take whipped cream and place in a piping bag with a large tip.  Remove cookie bowls from freezer and pipe cream around the top edge.  You can either make a pretty piping or be reckless and make it look more like a snow border.  Fill with scoops of ice cream.  Drizzle with your favorite topping, I poured some chocolate liqueur over mine.
                                      LAST YEAR: Asian Braised Short Ribs**