Blood Oranges Dipped in Chocolate

blood oranges chefanie stephanie nass chocolate

RECIPE

Ingredients:

  • 4 small blood oranges, peeled and separated into slices
  • Half a bag of semi-sweet chocolate chips
  • 1 t olive oil

Directions:

  • Set chocolate chips to melt in double boiler. Once melted, stir in olive oil.
  • Dip orange slices into melted chocolate. 
  • Lay each slice on a silpat mat or parchment paper. 

Serves 4. 20 minutes active time, 25 minutes total time. 

Parmesan Shortbread Thumbprint Cookies

parmesan cookies stephanie chefanie nass

These guys are really versatile; you can fill them with cranberry sauce (pictured) or fig jam and/or almond butter or tomato purée or basil pesto or anything you dream of. They are also very delicious on their own as rounds. Before baking, you can leave the dough in the fridge for up to 3 days or freeze it for up to 2 weeks. Can I say efficient? :) 

I adapted the parmesan shortbread rounds recipe from Epicurious. To make the thumbprints instead of rounds, however, roll the shortbread dough into little balls of 1 inch diameter between the palms of your hands. Then, gently press your thumb in the middle. 

I filled the thumbprints with my apple cider cranberry sauce. For added aesthetic effect, I topped them with sugared cranberries from Sally's Baking Addiction recipe. 

Meringue Swan

meringue swan carrot puree chefanie stephanie nass

My Friendsgiving feast was 90% comfort food. Cheesy, carby, familiar dishes that, while expertly prepared, were not far from the canonical Thanksgiving dinner menu. Except this guy. The Swan: a spicy cayenne pepper meringue with sweet carrot purée that tasted like Thanksgiving but looked like Dominique Ansel. Delicious and photogenic. Time-consuming but not difficult. My little Turkey-day avian invention. 

My advice on this is to make extra swan bodies and necks, as the meringue cracks easily. Also, wait to plate these until dessert, as plating too early will result in the meringues dissolving in the wet carrot purée. 

RECIPE. 

Ingredients

  • 9 eggs (whites only) 
  • 3 cups of sugar (2 for meringue, 1 for carrot purée)
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons cayenne pepper
  • 1 pound baby carrots
  • 1 stick butter
  • 1 teaspoon pumpkin pie spice

Directions

Meringue:

  • Preheat the oven to 225.
  • Separate the eggs, leaving the whites in a metal mixing bowl.
  • Add 2 cups of sugar to the egg whites. Whisk until sugar and egg whites are evenly combined.
  • Fill half a sauce pan with water over a medium flame. 
  • Place the mixing bowl in the hot water. Whisk until the sugar has dissolved. (You can tell it's dissolved by feeling the egg white mixture with your fingers - if you still feel a grainy texture, keep whisking over the heat.)
  • Once the sugar has dissolved, remove the bowl from the heat. Turn off the stove. 
  • With an electric whisk, mix until the egg whites become white. 
  • When the mixture is white, add the cream of tartar and the cayenne pepper.
  • When the mixture is stiff (i.e. can be turned upside down without anything spilling), line your cookie sheet with parchment paper. 
  • Using a large serving spoon, carefully plop dollops of the meringue half an inch apart on the parchment paper. Plop an additional half dollop on top of the existing dollops to increase height. 
  • Using the bottom of your spoon, create a shallow cavity in the middle of each meringue dollop and flick toward one side (carefully, people). This will create the swan body / bowl for the carrot purée to sit. Flicking in one direction will make the swan's derriere look like feathers. 
  • Make 10 swan bodies. If you run out of room, start on a second parchment paper-lined cookie sheet.
  • Put the rest of the meringue mixture in a ziploc bag. Cut a tiny whole in the corner of the ziploc bag, and draw backwards-S shapes with the meringue; these will be the necks. Do at least 15. 
  • Put the cookie sheet(s) in the pre-heated oven for 1 hour (or longer if the meringues still feel tacky.)
  • Once the meringues feel dry (touch gently), turn off the oven, but leave the meringues in there for a few more hours to dry out completely.

Carrot purée:

  • Fill a stock pot with water and add carrots.
  • Set over high heat until the carrots are tender (15-20 minutes)
  • Drain the water. 
  • Add butter, pumpkin pie spice, and 1 cup of sugar to the carrots.
  • Using a food processor or hand blender, purée carrots until smooth. 
  • Set aside. 

Assembly:

  • Place a scoop of carrot purée in the bowl of the swan's body. 
  • Insert the swan's necks into the carrot purée. 
  • Enjoy.

Serves 8. 1 hour active time, 4 hours total time.

White Chocolate Strawberry Scones

white chocolate strawberry scones

When you have a dozen leftover white chocolate strawberry “ghosts” from your spooky Halloween dinner party, que faire? For me, on a cold rainy gray day, the answer was obvious: white chocolate strawberry scones, warm-out-of-the-oven, bright, delicious nuggets of perfection that would brighten my day and lift my Halloweengria hangover.

The recipe follows, but the success of this late morning breakfast-in-bed treat taught me how well desserts can be repurposed. And this kind of thinking leads to boundless possibilities of creative and delicious weekend breakfasts.

RECIPE

Ingredients:

  • 8 tablespoons unsalted butter (1 stick)
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup heavy cream
  • 2 eggs (1 for the dough, 1 for an egg wash)
  • A dozen white chocolate covered strawberries OR 1 cup of white chocolate chips and 12 strawberries

Directions:

  • Preheat oven to 375 and line a baking sheet with parchment paper.

  • Slice butter into edamame-sized pieces, then stick it in the freezer.

  • Dice strawberries and set aside.

  • In a medium bowl, mix flour, sugar, baking powder, and salt until fluffy.

  • Rub the butter into the dry ingredients quickly using your fingertips until no pieces larger than a pea remain.

  • Add the cream and egg and mix with a fork until a shaggy dough forms. Fold in the strawberry chunks  and knead a few times if necessary, but DO NOT OVERWORK THE DOUGH.

  • Lay parchment paper on your cookie tray before adding the scone dough

  • Pat the dough into an inch-thick circle.

  • Beat remaining egg and gently brush over the dough.

  • Cut into eight equal wedges, then gently separate the individual scones, leaving an inch of space between them.

  • Bake for 30 minutes, or until golden and firm.

25 minutes prep time, 1 hour total. Makes 8 scones.

Adapted from Sugar Mountain Treats.

Chocolate Almond Biscotti

The December craze for cookies is akin to the November craze for pie except that it is more universal and enduring. My own experiments with cookies have varied in their ambition and success, but a recent bite of Zabar's chocolate biscotti inspired a biscotti infatuation. The chocolate Zabar's biscotti has pecans, chocolate chunks, and cake crumbs -- and is thinly sliced. I used almonds instead of pecans and Twix, as a substitute for the cake crumbs and chocolate chunks.

chocolate almond biscotti

A benefit of biscotti is that, unlike most cookies, they improve with a few days of aging. They can be made in advance of serving, taking day-of pressure off :) Also - they make nice gifts. 

RECIPE

Ingredients

  • 1 stick melted butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup of chopped almonds
  • 3 eggs
  • 2.5 cups flour 
  • 1/2 cup unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 twix bar

Directions

  • In a large bowl, mix sugars, butter, and vanilla extract. Gradually add eggs and almonds until incorporated. 
  • Add in flour, cocoa powder, baking powder, and salt. Mix. 
  • When the dough is combined, crumble the twix bar and mix it into the dough. 
  • Refrigerate the dough for 30 minutes. 
  • Pre-heat the oven to 350. 
  • Prepare a cookie sheet with parchment paper.
  • After the dough has chilled, form a loaf on the cookie sheet. 
  • Bake for 30 minutes.
  • Set to cool for 15 minutes. 
  • Using a serrated knife, slice the biscotti loaf into 1/2 inch pieces. 
  • Prepare a cookie sheet with new parchment paper.
  • On the cookie sheet, arrange the biscotti with the cut slide down. 
  • Return to the oven to bake for 30 minutes. 

Serves 24. 30 minutes active time, 2.5 hours total time. 

Easy Apple Turnovers!

Like apple pie? Then you'll love these apple turnovers. And guess what -- they're so much easier to make! 

Ingredients:

-  4 medium apples, peeled and diced

-  2 T unsalted butter

- 1/2 packed cup brown sugar

- 2 t ground cinnamon

- 1 frozen puff pastry sheet, thawed

- 2 t cornstarch

- 1 egg

- 1 t water  

 

Directions:

- Preheat oven to 400 degrees and line one pastry sheet with parchment paper.

- Using a saucepan on medium-high heat, heat apples, butter, brown sugar, cinnamon, and cornstarch until mixture is boiling. 

- When mixture is to a boil, lower heat and let simmer until mixture is thick and apples are tender. This should take about 5 min. 

- Once mixture is ready, set aside to cool.  

- Flour work surface and roll out puff pastry until it is approx. a 15in square.  

- Cut puff pastry into 4 smaller pieces. 

- Use egg and water to make an egg wash. Simply whisk two ingredients with a fork. 

- Paint egg wash onto each puff pastry square.  

-  Spoon apple mixture into the center of each puff pastry square. 

- Add apple mixture to the center of each puff pastry square.

- Fold puff pastry over apple mixture in a triangular fashion and crimp edges with a fork.  

- Egg wash the top of each turn over and then make small diagonal incisions on the top of each turn over to allow ventilation. 

- Bake turnovers on parchment paper lined baking sheet for 20-30 min. until turnovers are golden brown.  

- Lightly frost with your favorite frosting and cover with a #ChefanieSheet!

Easter Rice Crispy Treats

easterbunnyricecrispytreatschefaniesheets.jpg

Rice crispy treats are a great treat to make with young kids, as there are few ingredients and many simple variations. With Chefanie Sheets you can add whiskers and little noses to adorable Easter bunnies.

RECIPE

Ingredients

- 6 cups rice krispies cereal

- 4 tablespoons unsalted butter

- 1 package (10oz) JETPUFFED marshmallows 

- Chefanie sheets (for decoration)

DIRECTIONS

- melt the butter in a large pot on a low to medium heat

- once melted, turn the heat down and add in the marshmallows

- stir constantly until the marshmallows are completely melted

- take off the heat and add in the cereal

- stir the cereal into the marshmallows, until all of the cereal is incorporated into the marshamllow mixture

- pour mixture onto greased baking sheet and spread it out until its 1/2 inch thick

- let rest, or cool in the fridge if you're in a hurry

- once cooled, use small sharp knives and cookie cutters to cut out your desired shapes and decorate with Chefanie sheets

Tip: If creating complicated shapes with multiple parts (example: bunny with ears) coat the back of the treat with melted white chocolate once you're done shaping it to ensure that the shape stays exactly how you want it

 

Matzo Crack Cake

Matzah Crack Cake with Layers of Chocolate and Chefanie Sheets

Matzah Crack Cake with Layers of Chocolate and Chefanie Sheets

Passover is the perfect time to experiment with Matzo. This Matzo Crack Cake is sweet, crunchy, chocolatey and perfect for your passover seder. 

RECIPE

Ingredients:

Cake

- 8-10 Matzos

- 1 cup (2 sticks) unsalted butter

- 1 cup packed brown sugar

- 1 cup semi sweet chocolate chips

- Chefanie sheets (for decorating)

Buttercream Frosting:

    •    4 cups powdered sugar

    •    1 t salt

    •    ½ cup butter, softened 

    •    (Up to) 1/2 cup of heavy cream

    •    3 tsp. vanilla extract

DIRECTIONS

- Preheat the oven to 350ºF

- Line 3 baking trays with parchment paper 

- Lay full matzo crackers on the lined baking sheets, and with the extra space break some crackers in half to fill the extra space

- In a saucepan, melt the butter on a medium heat

- Once melted, add the brown sugar and stir constantly until a smooth mixture forms. Carefully feel the mixture to make sure the mixture is not grainy.

- Quickly pour the hot sugar butter mixture on top of the matzohs and spread with a spatula to cover every matzo completely

- Place matzoh in the oven for 7-10 minutes until the sugar mixture begins to bubble

- While the cake is in the oven, whisk together buttercream ingredients until smooth and fluffy

- Take out of the oven and immediately place chocolate chips on the hot matzoh 

- The chocolate chips will melt, spread the melted chocolate to cover the whole cracker evenly

- Once the matzo are cool enough to be handled, stack them making sure to align all the corners perfectly

- Place the assembled matzo cake in the freezer to ensure that it sets completely

- Once fully set, spread buttercream frosting on the sides and top of the matzo cake 

- Cover with Chefanie Sheets, trim and enjoy!

 

 

Peppermint Cake

Peppermint Cake with Tartan #ChefanieSheets

Peppermint Cake with Tartan #ChefanieSheets

We're not trying to be fresh, but this is simply mint to be for the holidays! Refreshing and fluffy, our Peppermint Cake is sweet with just a kick of peppermint-giving you the flavor of Christmas with the lightness of a cloud! 

RECIPE

INGREDIENTS

Cake

- Canola oil spray

- 2 cups (16 ounces) of all-purpose flour

- 1 teaspoon of baking powder

- ¾ teaspoon of baking soda

- 1 teaspoon of salt

- 1 cup(8 ounces) of butter

- 1 cup (8 ouces) of granulated sugar

- 1 ½  teaspoon of vanilla extract

- ½  teaspoon of peppermint extract

- 2 large eggs

- 1 cup (8 fluid ounces) of buttermilk

- Red food coloring

 

Buttercream Frosting

- 4 cups of confectioner’s sugar

- 1 teaspoon of salt

- ½ cup of butter, softened

- 1 teaspoon of Peppermint extract

- ½ cup of heavy cream

Optional: Crushed peppermint candy & Chefanie Sheets

DIRECTIONS

Cake:

- Preheat the oven to 350ºF

- Prepare two 6- inch cake pans by spraying them with canola oil spray.

- In a medium bowl, mix  together the dry ingredients: flour, baking powder, baking soda and salt. Set aside.

- Using the KitchenAid stand mixer, beat butter and sugar on medium speed until the mixture is fluffy. Incorporate the vanilla and peppermint extract.

- Beat in the eggs, one at a time, until completely incorporated.

- Gently beat in the buttermilk, until just combined.

- Slowly add the dry mixture, and incorporate until the batter is completely smooth.

- To create the red and white zebra effect, separate the cake batter in two bowls. Add the red food coloring to one of the bowls and mix well.

- In the middle of the cake pan, pour 1 scoop of white batter into the prepared cake pans. On top of this, pour 1 scoop of red-colored batter. Alternate red and white cake batter until the cake pans are ¾ full.

- Bake them for 40 minutes or until they are done (they should spring back when you touch them) Make the frosting while the cake is in the oven.

 

Buttercream Frosting

- Put sugar, butter, vanilla extract and salt in the bowl of Kitchenaid stand mixer. Beat the mixture on low speed until smooth.

- Slowly pour the cream and keep beating until you reach the desired texture. Increase to high speed and beat for 3 minutes. Set aside.

 

- Allow cakes to cool for 15 minutes and then remove from pans.

- Once the cakes have cooled, slice them in half

- Spread the buttercream in between each cake layer (optional: add the peppermint candy between layers too) and cover the outside of the cake with buttercream frosting

- Apply #ChefanieSheet & enjoy!

 

30 minutes active time, 1.5 hour total time. Makes two 6-inch cake pans or eight servings.

 

Cookie Dough Cake

When Chefanie isn't nibbling on cake crumbs, she is inhaling cookies. This cake is the best of both! Sure to please indecisive cake & cookie lovers for ever. 

RECIPE

Vanilla Bean Cake with Chocolate Chips

  • Pam
  • 2 cups flour
  • 1 t baking powder
  • 3/4 t baking soda
  • 2 t salt
  • 1 stick butter 
  • 1 cup sugar
  • 2 t vanilla extract
  • 2 eggs
  • 1 cup buttermilk
  • I cup of mini chocolate chips

Cookie Dough Filling

  • ½ cup butter, softened
  • 1 cup brown sugar
  • ¼ cup sugar
  • 3 T whole milk
  • 2 t vanilla extract
  • 1 ¾ cups flour
  • ½ t salt
  • 1 cup mini chocolate chips

Chocolate Frosting:

  • 15 oz semisweet or bittersweet chocolate, chopped
  • 2 1/4 cups of sour cream, room temp
  • 1/2 cup light corn syrup
  • 1/4 cup powdered sugar
  • 3/4 teaspoon vanilla extract

Directions:

  • Preheat oven to 350
  • Prepare two 6-inch cake pans by spraying with Pam.
  • In a medium bowl, mix flour, baking power, baking soda, and salt. Set aside.
  • Using a hand-held or stand mixer, beat butter and sugar on medium until fluffy. Then beat in vanilla.
  • Beat in eggs one at a time. 
  • Gently beat in buttermilk until just combined. 
  • Slowly add flour mixture until completely smooth. 
  • Lastly, fold in the chocolate chips into the cake batter. 
  • Pour batter into prepared pans and bake for 50 minutes or until a cake tester comes out clean.

While cakes are in the oven:

  • For the cookie dough filling:
    • Line the bottom of another 6-inch pan with parchment paper. 
    • Using a mixer, beat butter and brown sugar together on medium until fluffy. Then add the vanilla and whole milk.
    • With the mixer on low speed, add flour, salt and chocolate chips. 
    • Pat dough down evenly on the 6-inch cake pan and refrigerate until ready to assemble cake.

 

  • For the Chocolate Frosting:
    • Begin frosting by melting the chocolate in a bain marie, stir it until melted.
    • Remove from the heat and let cool.
    • Whisk the sour cream, corn syrup and vanilla extract until combined. Slowly add the chocolate until the mixture is uniform.
    • Taste, if needed, add more corn syrup one tablespoon at a time until it reaches the desired level of sweetness.
    • Let it cool at room temp or in refrigerator until it reaches spreadable consistency (around 30 minutes).

 

  • After removing cakes from the oven, allow the cakes to cool for 15 minutes and then remove from pans.  
  • To assemble the cake, use a serrated knife to cut off bumps on the cake to make layers flat. 
  • Stack a layer of cake, the cookie dough filling, and then top of with another layer of cake with chocolate frosting in between each layer! 
  • Spread chocolate frosting on the top & sides of the cake. 
  • Apply #ChefanieSheet & enjoy!

 

Chocolate Covered Strawberries

Palm Beach inspired chocolate covered strawberries with Chefanie Sheets. 

Using Chefanie Sheets to decorate chocolate covered strawberries is the perfect thing to do with scraps from other cakes or cookies! These strawberries are inspired by Palm Beach glamour. 

Ingredients:

• 12 Long Stemmed Strawberries

• 2 cups semi-sweet chocolate chips

• 1 T olive oil

Chefanie Sheets, cut into small shapes.

Directions:

• Place chocolate chips in a double boiler above simmering water.

• Stir until the chocolate is smooth & then add olive oil.

• Dip strawberries in the melted chocolate & apply Chefanie Sheets.

• llow to harden on parchment paper

• Serve.

Gluten-Free Almond Cake

Gluten-free almond cake with Tartan Chefanie Sheets

Gluten-free almond cake with Tartan Chefanie Sheets

Everyone in my family loves marzipan, and I have been making almond cake for my Grandfather since I was a little girl. I originally used a recipe from the side of an almond can, but over the years I have tweaked it -- and now I replace the AP flour with gluten-free flour for friends who follow a gluten-free diet. It can become a family staple in your house, too! 

RECIPE

Ingredients: 

  • 3/4 cup almond paste
  • 3/4 cup granulated sugar
  • 6 large eggs
  • 1 stick butter, softened
  • 2 tsp. vanilla
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 cup gluten-free flour

Mascarpone Frosting:

  • 8 oz. Mascarpone Cheese
  • 1/2 cup confectioner's sugar

Directions:

  • Preheat oven to 325° F
  • Prepare 2, 6-inch cake pans by spraying with canola oil.
  • In the bowl of a stand mixer with paddle attached, combine almond paste with sugar until it makes a grainy paste.
  • Add the butter and vanilla extract and mix until the batter is smooth and fluffy.
  • Add the eggs one at a time, mixing in between. Add vanilla.
  • Combine gluten-free flour, baking powder, and salt. Add slowly to wet mixture.
  • Once the mixture is smooth and creamy, pour into prepared cake pans.
  • Bake for 45 to 60 minutes, or until the top becomes golden brown and feels set when you press the center.
  • While cake is baking, whisk together mascarpone frosting ingredients.
  • Allow cake to cool for 15 minutes and then remove from pan.
  • Once the cakes have cooled, spread mascarpone frosting in between each cake layer.
  • Spread mascarpone frosting around the sides of the cake.
  • Apply #ChefanieSheet & enjoy!

Active Time: 30 minutes, Total Time: 1.5 hours. Serves 6.

Espresso Mocha Chocolate Cake

Espresso Mocha Chocolate Cake with Beijing #ChefanieSheet

Cake recipe adapted from Epicurious' Mocha Rum Cake recipe. Frosting recipe adapted from Smitten Kitchen's recipe. Special order for artist & friend Dove Bradshaw

RECIPE

Ingredients: 

  • 3 cups all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 cups bittersweet chocolate, chopped
  • 1 1/2 cups (3 sticks) unsalted butter
  • 1/3 cup dark rum
  • 2 cups strong coffee
  • 2 1/2 cups of granulated sugar
  • 3 large eggs
  • 1 tsp. vanilla extract

Chocolate Sour Cream Frosting

  • 15 oz. semisweet chocolate, chopped
  • 1 tsp. instant espresso
  • 2 1/2 cups sour cream (room temp)
  • 1/2 cup light corn syrup (to taste)
  • 1 tsp. vanilla extract

Directions:

  • Preheat the oven to 300 F
  • Butter 2, 6-inch cake pans
  • In a bowl, mix dry ingredients - flour, baking soda, and salt
  • Put the chocolate and butter in a metal bowl and melt it over a bot with simmering water, stirring until smooth. Remove from heat.
  • Over the chocolate butter mixture, stir in coffee, rum, and sugar.
  • Using an electric mixer, beat in 1/3 of the dry ingredients, repeat until all the dry ingredients are mixed in.
  • Beat in eggs and vanilla until the batter is well combined.
  • Pour batter into prepared pans and bake for about 90 minutes or until the tester comes out clean.
  • While cake is baking, start on the frosting. Put the chocolate and espresso in a heatproof bowl and melt over simmering water. Stir until chocolate is melted. Remove from heat and let it cool.
  • Whisk sour cream, corn syrup, and vanilla extract until combined. Slowly add the warm chocolate and stir quickly until the mixture is uniform.
  • Let it cool in the fridge until it reaches the desired spreadable consistency. About 30 minutes.
  • Remove cake pan from the oven and let it cool.
  • Once cake is cooled, frost with Chocolate Sour Cream Frosting.
  • Apply #ChefanieSheet & enjoy!

Active Time: 45 minutes, Total Time: 2 hours 15 minutes

Chestnut Maple Cake

Chestnut Maple Cake with Harrison Tile #ChefanieSheet

Chestnut Maple Cake with Harrison Tile #ChefanieSheet

Chefanie first discovered her love for cooking with chestnuts when she stayed with a French family who had roots in Ardèche, France. Chestnuts are in season around the holidays which makes them perfect for your entertaining recipes. Chefanie adds an American twist by incorporating maple syrup into the cake to give it some more sweetness.

RECIPE

Ingredients: 

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups chestnut, mashed
  • 3/4 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla extract
  • 3 eggs

Buttercream Frosting:

  • 4 cups confectioner's sugar
  • 1 teaspoon salt
  • 1/2 cup butter, softened
  • 3 teaspoons vanilla extract
  • (Up to) 1/2 cup heavy cream

Directions:

  • Preheat the oven 370 F. 
  • In a bowl sift together flour, baking powder and salt.
  • Whisk sugar, butter, syrup, vanilla and chestnut together.
  • Add the eggs, one at a time until is mixed.
  • Add the dry ingredients to the wet ingredients and continue mixing.
  • Pour the mixture into one, 6-inch cake pan and bake for 30 min.
  • While cakes are in the oven, in a large bowl, using a handheld or stand mixer (fitted with a whisk), beat the butter on medium speed until smooth, about 2 minutes.
  • With the mixer running on low, add confections' sugar, vanilla extract, and salt.
  • Increase to high speed and beat for 3 minutes.
  • Taste. Add an extra pinch of salt if needed.
  • Once the cake is done, place on a rack to cool, then run a knife around the edges and place it on a plate to frost.
  • Spread buttercream in between each cake layer.
  • Apply #ChefanieSheet & enjoy!

Active Time 40 minutes. Total Time 1 hour & 30 minutes.

Matcha Cake

Matcha Cake with Tartan #ChefanieSheet

Matcha Cake with Tartan #ChefanieSheet

Even if you aren't the most adventurous eater, anyone can get behind this Matcha Cake with Chefanie's signature Buttercream Frosting. With just a hint of that green tea taste, this cake packs an extra punch and is sure to wow your guests this holiday season. Oh, and the color is amazing as well!

RECIPE

Ingredients: 

  • 2 cups flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 2 teaspoon salt
  • 1 stick butter 
  • 1 cup sugar
  • 1 & 1/2 tablespoons matcha powder
  • 2 eggs
  • 1 cup buttermilk

Buttercream Frosting:

  • 4 cups confectioner's sugar
  • 1 teaspoon salt
  • 1/2 cup butter, softened
  • 1 tablespoon matcha powder
  • (Up to) 1/2 cup heavy cream

Directions:

  • Preheat oven to 350
  • Prepare three, 4-inch cake pans by spraying with pam.
  • In a medium bowl, mix flour, baking power, baking soda, salt, and matcha powder. Set aside.
  • Using a hand-held or stand mixer, beat butter and sugar on medium until fluffy. Then beat in vanilla.
  • Beat in eggs one at a time. 
  • Gently beat in buttermilk until just combined. 
  • Slowly add flour mixture until completely smooth. 
  • Pour batter into prepared pans and bake for 30 minutes.
  • While cakes are in the oven, in a large bowl, using a handheld or stand mixer (fitted with a whisk), beat the butter on medium speed until smooth, about 2 minutes.
  • With the mixer running on low, add confections' sugar, matcha powder, and salt.
  • Increase to high speed and beat for 3 minutes.
  • Taste. Add an extra pinch of salt if needed.
  • Allow cakes to cool for 15 minutes and then remove from pans. 
  • Once the cakes have cooled, spread buttercream in between each cake layer.
  • Apply #ChefanieSheet & enjoy!

Note: This cake batter is enough for three 4-inch cake pans and serves 6.

Active Time 30 minutes. Total Time 1 hour.

Zucchini Cake

Zucchini Cake with Beijing #ChefanieSheet

Zucchini Cake with Beijing #ChefanieSheet

Chefanie's favorite vegetable is zucchini - so why not use it in a cake? This Zucchini Cake is similar to your traditional zucchini bread, but instead of having that dry, crumbly texture, this cake is moist and fluffy. It's the perfect amount of sweet and savory.

RECIPE

Ingredients: 

  • 1 cup zucchini, shredded
  • 1 cup sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 1 & 1/4 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 cup walnuts (optional)

Buttercream Frosting:

  • 4 cups confectioner's sugar
  • 1 teaspoon salt
  • 1/2 cup butter, softened
  • 3 teaspoon vanilla extract
  • (Up to) 1/2 cup heavy cream

Directions:

  • Pre heat the oven to 350 F.
  • In a medium bowl, mix the flour, cinnamon, salt, baking powder and baking soda, set aside.
  • Using a hand held or stand mixer, beat zucchini, sugar, oil, and eggs.
  • Slowly add the dry flour mixture to the wet mixture and mix until completely smooth.
  • Pour batter into prepared one, 6-inch cake pan and bake approximately 40 min.
  • While cake is in the oven, begin the frosting. In a large bowl, using a handheld or stand mixer (fitted with a whisk), beat the butter on medium speed until smooth, about 2 minutes.
  • With the mixer running on low, add confections' sugar, vanilla, and salt.
  • Increase to high speed and beat for 3 minutes.
  • Taste. Add an extra pinch of salt if needed.
  • Remove from the oven, let it cool at least 20 min before removing from the pan.
  • Once the cakes have cooled, spread buttercream in between each cake layer.
  • Apply #ChefanieSheet and enjoy!

Active Time 15 minutes. Total Time 1 hour & 30 minutes.

Cranberry Cake

Cranberry Cake with Chocolate Frosting and Flag #ChefanieSheet

Cranberry Cake with Chocolate Frosting and Flag #ChefanieSheet

There's nothing better than getting a pop of fresh cranberries in your mouth. Be sure to use fresh and not dried to improve mouthfeel. If you're in NYC like me, buy your cranberries at Union Square Greenmarket and freeze them so you can have them year-round.

RECIPE

Ingredients: 

  • 1 cup all-purpose flour
  • 1/2 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 1/2 tablespoons of butter
  • 1 egg
  • 1/2 cup buttermilk
  • 1 1/2 cup fresh cranberries

Chocolate Frosting:

  • 15 oz semisweet or bittersweet chocolate, chopped
  • 2 1/4 cups of sour cream, room temp
  • 1/2 cup light corn syrup
  • 1/4 cup powdered sugar
  • 3/4 teaspoon vanilla extract

Directions:

  • Preheat the oven 350 F. 
  • In a bowl sift together flour, baking soda and salt.
  • Whisk together sugar and butter. When mixed, add the egg.
  • When the egg is fully incorporated, slowly add the buttermilk until combined.
  • Add the dry mixture to the wet mixture and whisk until blended.
  • Fold in the fresh cranberries.
  • Pour the mixture into one, 6-inch cake pan and bake for 40 min.
  • While cake is baking, begin frosting by melting the chocolate in a bain marie, stir it until melted.
  • Remove from the heat and let cool.
  • Whisk the sour cream, corn syrup and vanilla extract until combined. Slowly add the chocolate until the mixture is uniform.
  • Taste, if needed, add more corn syrup one tablespoon at a time until it reaches the desired level of sweetness.
  • Let it cool at room temp or in refrigerator until it reaches spreadable consistency (around 30 minutes).
  • Once the cake is done, place on a rack to cool, then run a knife around the edges and place it on a plate to frost.
  • Apply #ChefanieSheet & enjoy!

Active Time 30 minutes. Total Time 1 hour & 15 minutes.

Sweet Potato Cake

Sweet Potato Cake with Buttercream Frosting and Carrara #ChefanieSheet

Sweet Potato Cake with Buttercream Frosting and Carrara #ChefanieSheet

Perfect for the upcoming holidays, this Sweet Potato Cake will leave you with a taste of the season and a sweet surprise. Serve for dessert after your Thanksgiving dinner and save leftovers for when you're craving that sweet and savory flavor combination.

RECIPE

Ingredients: 

  • 1 cup of granulated sugar
  • 2 eggs
  • 3/4 vegetable oil
  • 1 cup all-purpose flour
  • 1 tablespoon cinnamon
  • 1 tablespoon baking powder
  • 1 cup sweet potato puree

Buttercream Frosting:

  • 4 cups confectioner's sugar
  • 1 teaspoons salt
  • 1/2 cup butter, softened
  • 3 teaspoon vanilla extract
  • (Up to) 1/2 cup heavy cream

Directions:

  • Preheat the oven 350 F. 
  • In a large bowl, whisk together sugar, eggs and vegetable oil.
  • Sift together flour, cinnamon and baking powder.
  • Add the dry mixture to the wet mixture. Whisk until well blended. 
  • Add in the sweet potato puree and continue mixing.
  • Pour batter into one, 6-inch buttered cake pan.
  • Bake for 40 min.
  • While cakes are in the oven, in a large bowl, using a handheld or stand mixer (fitted with a whisk), beat the butter on medium speed until smooth, about 2 minutes.
  • With the mixer running on low, add confections' sugar, vanilla extract, and salt.
  • Increase to high speed and beat for 3 minutes.
  • Taste. Add an extra pinch of salt if needed.
  • Once the cake is done, place on a rack to cool, then run a knife around the edges and place it on a plate to frost.
  • Spread buttercream in between each cake layer.
  • Apply #ChefanieSheet & enjoy!

Active Time 35 minutes. Total Time 1 hour.

Checkerboard Halloween Cake

Checkerboard Cake with Carrara Chefanie Sheet.

Checkerboard Cake with Carrara Chefanie Sheet.

Your guests are sure to check this cake again once they see the inside! The recipe was inspired by Smitten Kitchen’s Best Birthday Cake.

RECIPE

Ingredients: 

  • 2 cups & 1 tablespoon flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 stick butter 
  • 1 cup sugar
  • 2 teaspoon vanilla extract
  • 2 eggs
  • 1 cup buttermilk
  • black and orange food dye (can add 2 tsp unsweetened cocoa powder to half of mixture instead of black dye)

Buttercream Frosting:

  • 4 cups confectioners sugar
  • 1 tsp salt
  • 1/2 cup butter, softened
  • (upt to) 1/2 cup heavy cream
  • 3 tsp vanilla extract

Directions:

  • Preheat oven to 350 degrees F
  • Prepare 2, 6-inch cake pans by spraying with Pam.
  • In a large mixing bowl, beat butter and sugar until fluffy. Then beat in vanilla.
  • Beat in eggs one at a time. 
  • Gradually add in buttermilk until just combined. 
  • Slowly add flour mixture until completely smooth. 
  • Divide batter equally among 2 separate bowls and add food dye to each bowl to make orange (red + yellow food coloring) and black (add all colors together and some cocoa powder to get it as dark as possible) cake batter. 
  • Pour 6 tbsp of batter into prepared pans and bake for 30 minutes or until knife comes out clean.
  • While cakes are in the oven, whisk together ingredients for buttercream frosting until fluffy.
  • With the mixer running on low, add confections' sugar, vanilla extract, and salt.
  • Increase to high speed and beat for 3 minutes.
  • Taste. Add an extra pinch of salt if needed.
  • Remove cakes from oven a& allow to cool for 15 minutes and then remove from pans. 
  • Place cakes in fridge for at least 30 minutes, or until they feel cold and firm.
  • Using a serrated knife, cut off the bumps of the cakes, so they are flat.
  • Cut the orange & black cakes horizontally to create 2 layers. Cut each layer into circles (large, medium, and small).
  • Place one medium black ring into the large orange ring. Cover the center of the black ring with an orange circle. Repeat with other rings.
  • Place a layer of black outside ring color on flat surface like a cake pad or cake stand. Spread buttercream.
  • Place a layer of orange outside ring color on top. Spread buttercream.
  • Place a layer of black outside ring color on top. Spread buttercream.
  • Finish with the orange outside ring color. Spread buttercream on the top & sides of the cake.
  • Apply #ChefanieSheet & enjoy!

Note: this cake serves 6.

Active Time 30 minutes. Total Time1 hour.