Marble Cake:

Ingredients:
5 ounces (140 grams)bittersweet or semisweet chocolate, chopped
1 tablespoon brewed coffee (optional)
2 1/4 cups (295 grams) all purpose flour
2 1/2 teaspoonsbaking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170 grams) unsaltedbutter, room temperature
1 1/4 cups (250 grams) granulated whitesugar
3 largeeggs, room temperature
1 1/2 teaspoons purevanillaextract
1/3 cup (80 ml) sour cream or plain yogurt, room temperature
1/2 cup (120 ml) milk, room temperature
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of
oven.Butter, or spray with a non stick spray, a 10 inch (25 cm) bundt or tube pan.
In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate
with the coffee. Remove from heat and set aside to cool to room temperature.
Meanwhile, in a separate bowl, sift or whisk together the flour, baking powder, baking
soda, and salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth.
Gradually add the sugar and continue to beat until the mixture is light and fluffy (about
3-5 minutes). Scrape down the sides of the bowl as needed. Add eggs, one at a time,
beating well after each addition. Beat in the vanilla extract and sour cream.
With the mixer on low speed, alternately add the flour mixture and the milk to the
batter, in three additions, beginning and ending with the flour. Remove a little more
than half of the batter and place into a separate bowl. To the remaining batter stir, or
beat, in the melted chocolate. Place the batters into the prepared bundt pan by
alternating spoonfuls of vanilla batter with the chocolate batter. Then, with the end of a
wooden skewer or knife, gently draw swirls through the batter to marbleize it. Don't
over mix.
Bake for about 35 - 40minutes, or until a toothpick inserted in the center just comes out
clean. Remove from oven and place on a wire rack to cool for about 20 minutes before
removing the cake from the pan to cool completely. Can dust the top of the cake with
cocoa powder or powdered sugar. Serve warm or at room temperature. This cake is
best the day it's made, but it will keep for a couple of days at room temperature or it
can be frozen.
CINNAMON ROLLS
Dough:
4 1/2 - 5 cups (590 - 660 grams) all-purposeflour
1 package (1/4 ounce) (7 grams) (2 teaspoons) active dryyeast
1 cup (240 ml) milk
1/3 cup (75 grams) unsaltedbutter
1/3 cup (66 grams) granulated whitesugar
1/2 teaspoon (2.5 grams) salt
3 largeeggs
Filling:
3/4 cup (160 grams) packed light brownsugar
1/4 cup (35 grams) all-purposeflour
1 tablespoon ground cinnamon
1/2 cup (113 grams) unsaltedbutter, cold (cut into pieces)
1/2 cup (120 ml) raisins or currants (optional)
Half-and-half(or light cream)
Glaze: (Optional)
1/2 cup (58 grams) powdered (confectioners or icing) sugar
1 - 2 tablespoons half-and-half(light cream)
In the bowl of your electric mixer, fitted with the paddle attachment (can use an electric hand mixer), combine 2 1/4 cups
(295 grams) flour and the yeast.
In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt just till warm (about 120 degrees F) (50
degrees C) and the butter is almost melted.Gradually pour the milk mixture into the flour mixture, with the mixer on low
speed. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Then beat this
mixture on high speed for 3 minutes. Replace the paddle attachment with the dough hook (or knead by hand), and knead
in as much of the remaining 2 1/4 to 2 3/4 cups (295 - 365 grams) flour until you have a soft dough that is smooth and
elastic (3 to 5 minutes), but not sticky. Shape the dough into a ball and place in a greased bowl, turning once. Cover with
plastic wrap and let rise in a warm place until almost doubled (approximately 1 1/2 - 2 hours).Then gently punch the
dough to release the air and let rest for 10 minutes.
Meanwhile, make the filling. In a bowl stir together the brown sugar, flour, and cinnamon. Cut in the cold butter with a
pastry blender, or two knives, until the mixture is crumbly.
Roll the dough into a 12 inch (30 cm) square. Sprinkle the filling evenly over the rolled out dough and top with raisins (if
desired). Lightly brush one end of the dough with a little half-and-half or light cream (to seal the edges of the rolls). Roll
the dough to form a log, starting at the end opposite the edge you brushed with cream. (Do not roll the dough too tightly or
the centers of the rolls will pop up during baking.) Slice the log into eight equal-sized pieces. Arrange rolls in a greased 13
x 9 x 2 inch (33 x 23 x 5 cm) glass baking pan. Cover rolls loosely with lightly greased plastic wrap, leaving room for rolls
to rise, at room temperature, until almost doubled (about one hour). (At this point you can refrigerate the Cinnamon Rolls
overnight (up to 24 hours). Next morning, remove the rolls from the refrigerator, take off the plastic wrap, and let stand at
room temperature for about 30 minutes.) Break any surface bubbles with a toothpick. Lightly brush rolls with half-and-half
or light cream. Bake in a 375 degrees F (190 degrees C) oven for 25 to30 minutesor till light brown, and a toothpick
inserted into one of the buns, comes out clean. Also, if you lightly tap on the top of the buns they should sound hollow. If
necessary, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from
oven. Brush again with half-and-half or light cream. Cool 5 minutes and then invert onto a baking rack and re-invert onto a
serving plate or platter. Candrizzlewith the Powdered Sugar Glaze.

Light Fruit Cake:
3/4 cup (120 grams) candied mixed peel
1/2 cup (100 grams) candied red or green cherries (cut into quarters)
1/3 cup (40 grams) dark raisins
2-3 tablespoons Grand Marnier, rum, brandy, or sherry (optional)
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
3 large eggs, room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 1/2 cups (195 grams) all-purpose flour
1/2 cup (50 grams) ground almonds (almond meal/flour)
1 teaspoon baking powder
1/4 teaspoons salt
Zest of one small lemon (outer skin)
1/4 cup (60 ml) milk (whole or reduced fat)
If desired, in a bowl combine the candied mixed peel, cherries, and dark raisins. Stir in
the alcohol, cover, and let sit at room temperature at least a day (up to two days). Stir
occasionally.
When ready to make the cake batter, preheat oven to 350 degrees F (180 degrees C),
with the oven rack in the center of the oven. Butter, or spray with a nonstick vegetable
spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.
In a separate bowl, whisk together the flour, ground almonds, baking powder, salt, and
lemon zest.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until
light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape
down the sides of the bowl as needed. Beat in the extracts. Add the candied and dried
fruits, along with any juices, and beat until incorporated. Beat in half the flour mixture
just until incorporated. Then beat in the milk and then the remaining flour mixture.
Scrape the batter into the prepared pan and, if desired, decorate the top of the cake
with sliced or flaked almonds. Bake for about 60 -70 minutesor until a toothpick
inserted into the center comes out clean. (If you find the cake is browning too much,
cover with a piece of aluminum foil.) Remove from oven and let cool on a wire rack for
about 10 minutes before removing from pan. The cake does benefit from being stored
a day or two before serving, as this softens the outer crust and allows the flavors to
mingle. You can cover and store this cake for about a week at room temperature or it
can be frozen.


Cream Cheese Brownies
Brownie Layer:
1/2 cup (113 grams) unsalted butter, cut into pieces
4 ounces (115 grams) unsweetened chocolate, coarsely chopped
1 1/4 cups (250 grams) granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup (65 grams) all purpose flour
1/4 teaspoon salt

Cream Cheese Layer:
8 ounces (227 grams) full fat cream cheese, at room temperature
1/3 cup (65 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
1 large egg

Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the
oven. Have ready a9 inch (23 cm) square baking pan that has been lined with aluminum foil.
In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and
chocolate. Remove from heat and stir or whisk in the sugar and vanilla extract. Add the eggs,
one at a time, beating well after each addition. Stir in the flour and salt and stir vigorously until
the batter is smooth and glossy (about one minute). Remove 1/2 cup (120 ml) of the brownie
batter and set it aside. Spread the remainder of the brownie batter evenly onto the bottom of
the prepared pan.
Then, in the bowl of your food processor (or with a hand mixer), process the cream cheese
just until smooth. Add the sugar, vanilla, and egg and process just until creamy and smooth
(do not over process). Spread the cream cheese filling evenly over the brownie layer. Spoon
16 small dollops (4 rows with 4 dollops of brownie batter in each row) of the reserved brownie
batter evenly on top of the cream cheese filling. Run a knife or wooden skewer back and forth
through the two batters until you have a marble effect.
Bake in the preheated oven for about30 minutesor until the brownies are set and the cream
cheese is just beginning to brown. (A toothpick inserted into the brownie comes out with just a
few moist crumbs.) Remove from oven and place on a wire rack to cool completely. Then
cover and refrigerate the brownies until they are firm enough to cut into squares (several
hours or even overnight). Once chilled, remove the brownies from the pan by lifting with the
ends of the foil and transfer to a cutting board. With a sharp knife, cut into 16 squares. It is a
good idea to have a damp cloth nearby to wipe your knife between cuts. These brownies can
be stored in the refrigerator for several days. Serve cold or at room temperature.
Makes about 16 - 2 inch (5 cm) brownies.

Black Forest Cake Recipe
Cherries
24 ounce (700 ml) jar of Morello Cherriesin syrup
4 tablespoons Kirsch or Cherry Brandy
1/4 cup (50 grams) granulated white sugar
Chocolate Genoise:
3 tablespoons (42 grams) hot melted unsalted butter
1/2 cup (60 grams) cakeflour
1/4 teaspoon salt
1/3 cup (30 grams) unsweetened regular or Dutch-processedcocoa powder
4 largeeggs
2/3 cup (135 grams) granulated whitesugar
1 teaspoon purevanillaextract
Whipped Cream Frosting
2 1/2 cups (600 ml) heavy whipping cream (double cream) (35% butterfat)
1 teaspoon purevanillaextract
3 tablespoons (35 grams) granulated whitesugar
Cherries:Drain the cherries, reserving the liquid. Place the cherries in a bowl and toss with 2 tablespoons
Kirsch. Cover the bowl with plastic wrap and set aside. Place 1 cup (240 ml) of the reserved cherry syrup in a
small saucepan, along with the sugar, and heat until sugar has dissolved. Remove from heat, add 2
tablespoons Kirsch, and let cool.
Chocolate Genoise: Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray,
a 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper.
In a bowl, sift the flour, salt and cocoa powder.In a heatproof bowl whisk the eggs with the sugar. Place over a
saucepan of simmering water, and whisking constantly, heat until lukewarm (about 5 minutes). Remove from
heat and transfer to the bowl of your electric mixer. Beat on high speed until the mixture is thick (about 5
minutes) (the batter will fall back into the bowl in aribbon-like pattern). Beat in the vanilla extract. Thensiftabout
one-third of the flour mixture over the egg mixture and gentlyfoldin using a rubber spatula or whisk. Sift and
fold in another third, and thenfoldin the rest. Take 1 cup of the batter and fold it into the melted butter (to lighten
it). Then gentlyfoldit into the egg batter. Pour into your pan, smoothing the top.Bake for about 20 -25 minutesor
until a toothpick inserted into the center comes out clean (cake starts to shrink from sides of pan). Cool on a
metal rack before removing from pan. The cake can be stored for two days orfrozen for a month.
Whipped Cream Frosting:In your mixing bowl place the whipping cream, vanilla extract, and sugar and stir to
combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the
mixture just until stiff peaks form.
Assemble Cake:Using a sharp knife, cut the genoise, horizontally, into two layers. Turn over the top layer of
the cake (top of cake becomes bottom) and place on your serving plate. Brush the cake layer with 1/4 cup (60
ml) cherry syrup.Take 1 cup of whipped cream and spread on the moistened genoise.Placethe cherries evenly
over the cream. Brush the cut-side of second genoise layer with 1/4 cup (60 ml) syrup. Place cut-side down on
top of the cherries, gently pressing to compact. Reserve one cup (240 ml) of whipped cream and spread the
remaining cream over top and sides of cake. Place reserved cream in a pastry bag fitted with a large star tip
and pipe rosettes on top of cake. Cover and refrigerate the cake for several hours (or overnight) before
serving. Decorate with fresh cherries and shaved chocolate.
Serves 10-12.


German Chocolate Cake
4 ounces (115 grams) semi sweet chocolate, chopped
2 1/4 cups (270 grams) cakeflour
3/4 cup (70 grams) unsweetenedcocoa powder(preferably Dutch processed)
1 1/2 teaspoonsbaking powder
1/2 teaspoonbaking soda
1/2 teaspoon salt
1 cup (240 ml) lukewarm coffee (or water)
1 cup (240 ml) buttermilk
1 1/4 cups (280 grams) unsaltedbutter, room temperature
2 1/4 cups (450 grams) granulated whitesugar
5 largeeggs, room temperature
1 1/2 teaspoons purevanillaextract
Coconut Pecan Frosting:
1 cup (240 ml) pecans
1 cup (200 grams) granulated white sugar
1 cup (240 ml) evaporated milk(can also use light or heavy cream)
3 large (60 grams) egg yolks, lightly beaten
1/2 cup (113 grams) unsalted butter, cut into pieces
1/8 teaspoon salt
1 1/2 cups (150 grams) sweetened or unsweetened shredded or flaked coconut
1/2 teaspoon pure vanilla extract
Preheat oven to 350 degrees F (180 degrees C) and place oven racks in the upper and lower third of the oven. Lightly
butter and flour (or spray with a nonstick vegetable/flour spray), and line the bottoms of three - 8 x 2 inch deep (20 x 5 cm)
round baking pans with parchment or wax paper.
In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Remove from heat and let cool to
room temperature.
In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt.
In a small bowl, combine the coffee (or water) and buttermilk.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the sugar and
continue beating until the mixture is fluffy (this will take about three to five minutes). Scrape down the sides of the bowl as
needed. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and beat to combine. Then
add the melted chocolate and beat until incorporated.
Add the coffee/buttermilk mixture and flour mixtures in three additions, beginning and ending with the flour mixture. Beat
only until the ingredients are mixed together.
Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30 -35 minutesor until a
toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. (I like to rotate the pans
about halfway through baking to ensure even baking.) Remove from oven and place on a wire rack to cool for about 15
minutes. Butter or lightly spray with a non stick vegetable spray a wire rack before inverting the cakes onto the rack to
prevent the cakes from sticking. Cool the cakes completely before frosting.
Coconut Pecan Frosting: Preheat the oven to 350 degrees F (180 degrees C). Place the pecans on a baking sheet and
bake for about 8-10 minutes or until lightly browned and fragrant. Remove from oven, cool, and then chop fairly fine.
In a medium saucepan, combine the sugar, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly,
and when the mixture begins to boil and thicken, remove from heat (about 5 minutes). Stir in the chopped pecans,
coconut, and vanilla extract. Let cool until spreadable (about 30-60 minutes).
To Assemble: Place one layer of cake (top facing down), on your serving plate, and cover with one third of the frosting.
Place the second layer of cake, onto the first cake layer and frost with another one-third of the frosting. Then add the third
cake layer and frost the top of the cake with the remaining frosting (sides of cake are left bare). The finished cake can be
stored at room temperature for a 2-3 days or it can be refrigerated.