Yummy Recipes

This ultra-rich dessert is inspired by the classic Rigo Jancsi cake, named for the legendary Hungarian Gypsy violinist. Make it one day ahead to allow the flavors to meld.

Ingredients:

Filling and Topping

4 cups whipping cream

1/4 cup (1/2 stick) unsalted butter

1/4 cup sugar

20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately

1/3 cup dark rum

2 teaspoons vanilla extract

Syrup

• 1/4 cup water

• 2 tablespoons sugar

• 2 tablespoons dark rum

Cake

• 1 1/2 teaspoons vanilla extract

• 3/4 teaspoon instant coffee powder

• 2/3 cup cake flour

• 3 tablespoons unsweetened cocoa powder

• 1/2 teaspoon baking soda

• 3 large eggs, separated

• 3/4 cup sugar

• 1/4 teaspoon cream of tartar

• 1/4 teaspoon salt

Instructions:

For filling and topping:

Step 1

1. Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer.

2. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth.

3. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature.

4. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.

For syrup:

Step 2

1. Stir water and sugar in small saucepan over low heat just until sugar dissolves.

2. Remove from heat; mix in rum. Cover and let stand up to 1 day.

For cake:
Step 3

1. Preheat oven to 350°F.

2. Butter 9x9x2-inch metal baking pan.

3. Line bottom with waxed paper; butter paper.

4. Combine vanilla and coffee powder in cup; swirl to dissolve coffee.

5. Sift flour, cocoa, and baking soda into small bowl.

6. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes.

7. Beat in vanilla-coffee mixture.

8. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form.

9. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry.

10. Fold 1/3 of whites into yolk mixture.

11. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites.

12. Transfer batter to prepared pan; gently spread to even thickness.

Step 4

1. Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).

Step 5

1. Cut around pan to loosen cake.

2. Turn out onto work surface; peel off paper.

3. Using long serrated knife, cut cake horizontally in half.

4. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over.

5. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute.

6. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick).

7. Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere.

8. Rewarm topping over low heat just until pourable.

9. Pour topping onto top center of cake.

10. Using small spatula, spread topping to edges, being careful to keep it from spilling over.

11. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.

Step 6

1. Cut cake into 16 squares and serve.

 

The lemon cake batter is velvety and thick. Divide between 3 9-inch or 8-inch cake pans—roughly the same bake time for both sizes. For a 2 layer cake, divide batter evenly between two 9-inch cake pans. Bake time will be longer, but you can use a toothpick to test for doneness. This lemon cake batter will fit into a 9×13-inch pan. Bake time will be close to 40 minutes. And while we’re on the subject of different size cakes, this recipe yields at least 30 lemon cupcakes. For 1 dozen cupcakes, here is our lemon cupcakes recipe. They taste identical to the cake!

Lemon Cream Cheese Buttercream

We were torn between cream cheese frosting and lemon buttercream, so we combined the two by adding 8 ounces of cream cheese and a little extra confectioners’ sugar to lemon buttercream. The result is an infinitely CREAMY and BUTTERY lemon cream cheese frosting that we know you’ll love!!! Look at this stuff!!!

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 4 hours

Yield: serves 10-12

This 3 layer lemon layer cake is made completely from scratch with real lemons. It’s deliciously moist and light and is remarkable paired with tangy cream cheese buttercream.

Ingredients:

• 3 cups (354g) sifted all-purpose flour* (spooned & leveled)

• 2 and 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature

• 1 and 3/4 cups (350g) granulated sugar

• 3 large eggs, at room temperature

• 2 teaspoons pure vanilla extract

• 1 cup (240ml) whole milk, at room temperature

• 1 heaping Tablespoon lemon zest (about 2 lemons)

• 1/3 cup (80ml) fresh lemon juice (about 2 lemons)

CREAM CHEESE BUTTERCREAM FROSTING

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*

• 4 and 1/2 cups (540g) confectioners’ sugar

• 2 Tablespoons (30ml) fresh lemon juice

• 1 teaspoon pure vanilla extract

• pinch salt, to taste

Instructions:

1. Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper.

2. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)

3. Make the cake: Whisk the flour, baking powder, baking soda, and salt together. Set aside.

4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes.

5. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

6. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes.

7. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined.

8. With the mixer still running on low, add the milk, lemon zest, and lemon juice and mix just until combined.

9. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.

10. Pour batter evenly into cake pans. Bake for around 21-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake.

11. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack.

12. The cakes must be completely cool before frosting and assembling. The baked cakes are fluffy, but they are not thick– about 1 – 1.5 inches.

13. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.

14. Add the cream cheese and beat until completely smooth and combined.

15. Add confectioners’ sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes.

16. Add more confectioners’ sugar if frosting is too thin, more lemon juice if frosting is too thick, or add a pinch of salt if frosting is too sweet. (I always add a pinch of salt!)

17. Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!).

18. Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 cup of frosting.

19. Top with 2nd cake layer and evenly cover the top with about 1 cup of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides.

20. I like to top mine with homemade whipped cream (I used Wilton 8B piping tip).

21. Refrigerate for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.

22. Cover leftover cake tightly and store in the refrigerator for 5 days.

Notes

Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Let the frosting sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.

Flour: Sift all-purpose flour before measuring.

Whole Milk: You can use lower fat or nondairy milks in a pinch, but the cake won’t taste nearly as rich and moist.

The amount of leaveners are now 2 and 1/2 teaspoons baking powder and 1/2 teaspoon baking soda. (Increased from 2 teaspoons and 1/4 teaspoon respectively.) The amounts listed above amount help provide extra rise, which creates a lighter cake. I also now recommend whole milk instead of buttermilk so the cake batter is slightly less acidic.

Vanilla Cream Cheese Buttercream: For a vanilla cream cheese buttercream, replace lemon juice with milk or heavy cream in the frosting. Add an additional 1/4 teaspoon pure vanilla extract.

2 Layer Cake: For a 2 layer cake, divide batter evenly between two 9-inch cake pans. Bake time will be longer; use a toothpick to test for doneness.

Lemon Cupcakes: This recipe yields about 30 lemon cupcakes. Bake for 18-22 minutes. Use a toothpick to test for doneness. For 1 dozen cupcakes, here is my lemon cupcakes recipe. They taste identical to the cake!

9×13 inch Cake: This batter will fit into a 9×13-inch pan. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. Bake time will be close to 40 minutes; use a toothpick to test for doneness.

 

FARMER’S CASSEROLE

Just a great breakfast casserole, and it’s super easy to make!

Course: Breakfast

Cuisine:  American

Keyword:  breakfast, casserole, farmer’s

Prep Time:  20 minutes

Cook Time:  50 minutes

Total Time:1 hour 10 minutes

Servings: 12 servings 

This low carb breakfast casserole is hearty and filling, because it’s packed full of protein from the sausage, bacon, and eggs. Add in any vegetables or meat you like!

INGREDIENTS:

• 1 pound sausage

• 1 pound bacon

• 1 dozen eggs

• 1/2 cup milk

• 2 cups grated cheddar

• 1/2 sweet onion diced

• 1 bell pepper diced

• 1 tablespoon Frank’s red hot

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

INSTRUCTIONS:

1. Brown the sausage in a large skillet, crumbling as it cooks. Drain grease and set aside.

2. Dice the bacon into bite-sized chunks and cook in a large skillet, stirring often, until crisp. Drain the grease and set aside.

3. Pre-heat the oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.

4. Crack the eggs into a large mixing bowl and add the milk. Whisk together until well combined.

5. Stir in the sausage, bacon, cheddar, onion, pepper, hot sauce, salt, and pepper. Stir until well combined.

6. Pour the mixture into the prepared baking dish and bake for 35-40 minutes or until eggs are set and edges are golden brown.

7. Let cool 5 minutes before slicing and serving.

RECIPE NOTES:

To keep this a bit lower in carbs, swap in 1/4 cup of heavy cream + 1/4 cup of water for the milk. Serve with a dollop of sour cream and sprinkle with chives, as desired.

Nutritional Info:

Amount Per ServingCalories 425Calories from Fat 315% Daily Value*Total Fat 35g54%Saturated Fat 13g65%Cholesterol 236mg79%Sodium 811mg34%Potassium 298mg9%Total Carbohydrates 3g1%Sugars 1gProtein 21g42%Vitamin A15.9%Vitamin C16.5%Calcium 18%Iron8.6%