Orange Vanilla Pound Cake

In an effort to contribute something valuable to last weekend's superbowl party, I wanted to make some sort of cake. This turned out pretty good - but it was a little smaller than I expected. I'll definitely tweak to add more orange flavor next time, but the tanginess of the yogurt was surprisingly (and deliciously) notable.

Ingredients:

1 c. butter, softened
1 1/2 c. sugar
3 eggs
2 1/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. grated orange rind
1 tsp. vanilla
8 oz. vanilla yogurt
Powdered sugar icing (powdered sugar, vanilla, and orange juice)

Instructions:

1. Cream butter; gradually add sugar, beating until mixture is light and fluffy. Add eggs one at a time, beating well after each addition.

2. Combine flour, soda, and salt. Add to creamed mixture, mixing well. Stir lemon rind, vanilla and yogurt into batter.

3. Pour batter into a greased 10-inch Bundt pan. Bake at 350 degrees for 1 hour (or until wooden pick inserted in center comes out clean). Cool in pan 15 minutes; remove and cool completely on rack. Sprinkle with icing as desired.

Chocolate Banana Souffle

I was looking for a reason to use my new ramekins for something, and I did some internet research for souffle recipes based on some random ingredients I had laying around. I give you: chocolate banana souffle! Yes, it should probably be fluffier, but it tasted delicious and I'll perfect my technique with practice. Definitely worth a try!

Ingredients

• 3 tablespoons sugar, plus extra for preparing souffle dishes
• 2 ounces semisweet chocolate, coarsely chopped
• 2 teaspoons instant espresso powder, or instant coffee
• 2 teaspoons vanilla extract
• 1/3 cup unsweetened cocoa powder, preferably Dutch-process
• 3 tablespoons cornstarch
• 1/4 tsp salt
• 1/2 cup mashed ripe banana, (1 large)
• 1/4 cup packed light brown sugar
• 1/4 cup low-fat milk
• 5 large egg whites
• 1/8 teaspoon cream of tartar

Instructions

1. Preheat oven to 350°F. Lightly oil six 6-ounce (3/4-cup) individual souffle dishes or ramekins or coat them with nonstick spray. Dust with sugar, turning to coat, and tapping out the excess. Set aside.
2. Melt chocolate over barely simmering water or in the microwave. Dissolve espresso powder (or instant coffee) in vanilla in a small bowl.
3. Sift cocoa, cornstarch and salt into a large bowl. Add banana, brown sugar and milk, whisking to blend. Add melted chocolate and the coffee mixture and blend well.
4. Place egg whites in a clean, grease-free mixing bowl. Beat on low speed with an electric mixer until frothy. Add cream of tartar; increase the speed to medium and whip until soft peaks form. Gradually add the remaining 3 tablespoons sugar and beat on medium-high until the whites hold stiff, but not dry, peaks.
5. Whisk one-fourth of the egg whites into chocolate mixture. Gently but quickly, fold in the remaining whites with a rubber spatula. Spoon into the prepared souffle dishes or ramekins.
6. Bake until souffles are well puffed and browned, but still jiggle slightly when shaken, 15 to 25 minutes, or. Remove from the oven and sift a little confectioners' sugar over the top. Serve immediately.

*recipe adapted from www.eatingwell.com

Flourless Chocolate Cake

Okay, I rarely make something that makes me want to really toot my own horn, but this one is a winner. I am one of those people who loves really, really chocolaty desserts. This is definitely one of those. It's super dense, and perfect for sharing, which is why I'm making it for a pot luck. Give it a try! Fair warning: it is NOT low calorie! :)

Ingredients

• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
3. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

'Nanna Pudd'n

I am not a fan of banana pudding. I am generally not a fan of anything that involves soggy cookies. However, my family and friends love it, so I like to make it on occasion as a treat.

I've been looking for ways to jazz it up and make it a little different, and I think I've finally found one I like. I blended up wafer cookies, macadamia nuts, a tiny bit of sugar, and a tiny bit of salt together in my food processor, then mixed with butter to make a crust. After a quick bake and cool, I filled the bottom with banana slices, then french vanilla pudding, and topped it off with some whole cookies.

Turned out pretty well! The picture above is a dish of 'nanna pudd'n I made for our Easter feast.