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
  • 1/2 cup sugar
  • 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.

Shanah Tovah Apple Cake

Apple Cake with Firenze Chefanie Sheets

Apple Cake with Firenze Chefanie Sheets

Shanah Tovah! Happy Jewish New Year! This tra-del-ish-ional apple cake is the perfect treat for ringing in the new year...or for fall in general, best with fresh picked apples :) Inspired by Round Pond Estate's artisanal olive oil & Ryan's famous olive oil cake recipe, we wanted to see what would happen if we threw in some apples & nuts... The result was divine. 

RECIPE

Ingredients:

  • 3 large eggs, beaten
  • 2 cups granulated sugar
  • 12 oz. Round Pond Olive Oil
  • 1 1/4 cup milk
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 1 cup almond meal
  • 1 pealed, cubed green apple
  • 1/3 cup chopped pecans

Swiss Meringue Frosting (adapted from Food Network):

  • 10 large egg whites
  • 1 3/4 cups sugar
  • 6 sticks unsalted butter, softened but still cool
  • 2 tbsp vanilla extrac

Directions:

  • In a large bowl, whisk together eggs, sugar, olive oil, and milk.
  • Sift together the flour, baking soda, baking powder, and salt.
  • Add the dry mixture into the wet mixture. Whisk until well blended.
  • Fold in almond meal, apples, and peacans.
  • Pour mixture into 2 buttered 6-inch cake pans
  • Bake at 350 degrees F for 1 hour and 15 minutes.
  • While cake is baking, place egg whites and sugar in large mixing bowl. Set over simmering water.
  • Whisk constantly until the sugar melts and the mixture is thin and warm.
  • Remove the bowl from heat and whisk on high speed until stiff peaks form, about 5 minutes.
  • Continue beating on low speed until cool, about 15 more minutes.
  • Beat in small pieces of butter on low speed. Mixture may "curdle."
  • Add vanilla extract.
  • Cool cake before frosting.
  • Rebeat the frosting if needed to make firmer. 
  • Once cake is done, place on a rack to cool, then run a knife around the edges and place it on a plate to frost.
  • Frost the cake & apply Chefanie Sheets

30 minutes active time, 1 hour and 45 minutes total time

Note: This cake batter is enough for 2, 6-inch cake pans.

Vanilla Bean Cake with Truffle Cream Cheese Frosting

Vanilla Bean Cake with Truffle Cream Cheese Frosting and Amsterdam #ChefanieSheet

Vanilla Bean Cake with Truffle Cream Cheese Frosting and Amsterdam #ChefanieSheet

Elevate your basic Vanilla Cake with a Truffle Cream Cheese Frosting! This cake was the star of our Truffle Shabbat last Friday.


RECIPE

Ingredients: 

  • 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

Truffle Cream Cheese Frosting:

  • 8 oz cream cheese
  • 1/4 cup butter
  • 1/4 cup Truffle Honey
  • 1 tsp vanilla

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, 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. 
  • Pour batter into prepared pans and bake for 30 minutes.
  • While cakes are in the oven, in a mixer with paddle, beat cream cheese until soft.
  • Add the butter and keep beating until the mixture is soft.
  • Add the truffle honey and vanilla extract. Beat for 5 minutes.
  • Allow cakes to cool for 15 minutes and then remove from pans. 
  • Once the cakes have cooled, spread truffle cream cheese frosting in between each cake layer.
  • Apply #ChefanieSheet & enjoy!

30 minutes active time, 1 hour total time. Serves 6.

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

Chocolate Chip Cookies with a Truffle Twist

For Victory Club's Truffle Shabbat at Urbani, Chefanie served her signature chocolate chip cookies topped with Urbani's Truffle Salt for that irresistible sweet & salty combination. Recipe adapted from Cooks Illustrated.

RECIPE

Ingredients:

  • 1 3/4 cups flour
  • 1/2 tsp baking soda
  • 14 tbsp unsalted butter
  • 3/4 cup packed dark brown sugar (moist)
  • 1/2 cup granulated sugar
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 large egg plus 1 large yolk
  • 1 1/4 cups semisweet chocolate chips or chunks

Directions:

  • Adjust oven rack to middle position and heat oven to 375 degrees.
  • Line 2 baking sheets with parchment paper.
  • Whisk flour and baking soda together in medium bowl. Set aside.
  • Melt 10 tablespoons butter in 10-inch skillet over medium-high heat (avoid using a nonstick skillet to brown butter). Continue cooking, swirling pan constantly, until butter is dark golden brown, 1-3 minutes. Transfer browned butter to large heatproof bowl. Add remaining 4 tbsp butter and stir until completely melted.
  • Add brown sugar, granulated sugar, salt, and vanilla to melted butter. Whisk until fully incorporated.
  • Add egg and yolk. Whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.
  • Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
  • Using rubber spatula, stir in flour mixture until just combined, about 1 minute.
  • Stir in chocolate chips.
  • Give dough final stir to ensure no flour pockets remain and ingredients are evenly distributed.
  • Working with 3 tablespoons of dough at a time, use a melon baller to scoop dough onto baking sheet. Place dough balls about 2 inches apart.
  • Bake 1 sheet at a time until cookies are golden brown, still puffy, and edges have begun to set but center are soft, 10-14 minutes. Rotate baking sheet halfway through baking.
  • Transfer baking sheet to wire rack.
  • Add a pinch of truffle salt on top of cookies before cooling.
  • Let cookies cool to room temp before serving.

Enjoy!

20 minutes active time, 40 minutes total time. Serves 16.

Layers of Pie + Layers of Cake = Piecaken ?!

Piecaken dressed with Firenze Chefanie Sheets.

Piecaken dressed with Firenze Chefanie Sheets.

Fall has fallen, and we're excited about all of the pie. However, we remain partial to cake and all of its frosted goodness. Piecaken is our take on how to have it all. 

In this recipe, pumpkin pie, pecan pie, and apple pie are stacked in between layers of frosting, yielding a layer cake effect that we can frost and dress with #ChefanieSheets.

RECIPE

Ingredients: 

1. Pumpkin Pie

·      1 can of pumpkin

·      1 condensed milk

·      2 large eggs

·      1 teaspoon cinnamon

·      ½ t ginger

·      ½ t nutmeg

·      ½ t salt

·      1 unbaked 9 inch pie crust

 

2. Apple Pie

·      6 cup thinly sliced apples

·      ¾ cup sugar

·      2 T all purpose flour

·      ¾ t ground cinnamon

·      ¼ t salt

·      1/8 t nutmeg

·      1 t lemon juice

·      1 unbaked 9 inch pie crust

3. Pecan Pie 

·      ¾ stick unsalted butter, melted

·      1 ¼ brown sugar

·      ¾ cup light corn syrup

·      2 t vanilla extract

·      ½ t orange zest

·      ¼ t salt

·      3 eggs

·      2 cup pecan halves

·      1 unbaked 9 inch pie crust

Buttercream Frosting:

·      6 cups of powdered sugar

·      1 ½  tsp. of salt

·      1 cup of butter, softened

·      (Up to) ¾ cup of Heavy Cream

·      5 tsp. of vanilla extract

 

Directions:

1. Pumpkin Pie

·      Preheat the oven to 425ºF

·      Prepare a 9 inch pie pan, and cover it with the dough.

·      In a large bowl whisk all the ingredients together.

·      Pour  the mixture into the unbaked pie crust. Cover with the dough.

·      Bake 15 min to 425º F. Lower the heat to 350º and bake 35 to 40 min.

·      Take it out of the oven and let it cool.

 

3. Apple Pie

·      Preheat the oven 425º F

·      Prepare a 9 inch pie pan, and cover it with the dough.

·      In a large bowl mix all the ingredients.

·      Pour  the mixture into the unbaked pie crust. Cover with the dough.

·      Bake 20 to 25 min, remove from the oven and cover the edges with foil to avoid them to burn. Bake another 20 minutes.

·      Take it out of the oven and let it cool.

 

 

4. Pecan Pie

·      Preheat the oven 350º F

·      Prepare a 9 inch pie pan, and cover it with the dough.

·      In a sauce pan melt the butter and sugar until mixed.

·      In a bowl mix the cornsyrup, vanilla extract, orange zest and salt. Add to the melted sugar and butter mixture, whisk until well combined.

·      In a separated bowl whisk the eggs. Add the sugar butter cornsyrup mixture and combine.

·      Add the pecan halves to the 9 inches pie crust, pour the liquid mixtutre on top of the pecan. Cover with dough.

·      Bake 50 min to 1 hour.

·      Take it out of the oven and let it cool.

 

While the pies are in the oven, whisk together ingredients for buttercream until fluffy. 

When the pies are cold, place one on a flat surface or cakestand. Spread a layer of buttercream frosting. Place another pie on top and cover with the frosting. Place the third pie on top. Spread Buttercream on the top & sides of the piecaken.

Apply #ChefanieSheet & enjoy!

Caramel Cake

Caramel Cake with St. Malo Chefanie Sheets

Caramel Cake with St. Malo Chefanie Sheets

RECIPE

Ingredients:

Caramel:

    •    1/4 cup sugar

    •    1/4 cup water 

Cake:

    •    1/4 cup water

    •    2 eggs, separated

    •    1 cup flour

    •    ½ tsp. baking soda

    •    1/8 tsp. salt

    •    ½ cup (1 stick) butter, softened

    •    1 cup sugar

    •    3/4 tsp. vanilla extract

    •    ½ cup buttermilk

Buttercream Frosting:

    •    4 cups powdered sugar

    •    1 tsp. salt

    •    ½ cup butter, softened

    •    3 tsp. vanilla extract

  • (Up to) 1/2 cup heavy cream

Directions:

    •    Preheat oven to 350

    •    Prepare 2 or 3 4-inch cake pans by spraying with canola oil.  

    •    Whisk egg whites until they form tight peaks. Set aside.

    •    For caramel: combine sugar and water in a saucepan over medium heat. While stirring, allow sugar to melt and bring mixture to a boil. Heat until dark amber in color. Remove from heat.

    •    In a medium bowl, mix flour, baking soda, and salt.

    •    In a large bowl, beat butter and sugar until combined. 

    •    In the following order, gradually add: egg yolks, vanilla extract, caramel. 

    •    Alternately add flour mixture and buttermilk. 

    •    Gently fold egg whites into the batter. 

    •    Pour batter into prepared pans and bake for 30 minutes.

    •    While cake is in oven, cream butter for frosting until smooth. Then, add sugar, salt, and vanilla until creamy. 

    •    Allow cake to cool for 15 minutes and then remove from pan.    

  •    Refrigerate cakes for 15 minutes, then using a serrated knife cut off top “bump.”

  •    Once the cakes have cooled, spread Buttercream Frosting in between each cake layer.

  •    Spread remaining frosting around the sides of the layered cake.

  •    Apply #ChefanieSheet & enjoy!

30 minutes active time, 1 hour total time. Serves 6.

Note: This cake batter is enough for 3 4-inch cake pans. 

 

Olympian American Flag Cake

American Flag cake with Carrara Chefanie Sheets

American Flag cake with Carrara Chefanie Sheets

Throwing a fabulous Olympics viewing party? While you cheer for our country's greatest athletes, enjoy this American flag cake that will elicit "oohs" and "aahs" from all of your party guests!! 

RECIPE

Ingredients: 

    •    2 cups & 1 tbs. flour

    •    1 t baking powder

    •    3/4 tsp. baking soda

    •    1 t table salt

    •    1 stick butter

    •    1 cup sugar

    •    2 t vanilla extract

    •    2 eggs

    •    1 cup buttermilk

    •    Red & blue food dye

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 oven to 350

    •    Prepare 3 4-inch cake pans by spraying with Pam.  

    •    In a medium bowl, mix flour, baking power, baking soda, and salt. Set aside.

    •    In a large mixing bowl, beat butter and sugar until fluffy. Then beat in vanilla. 

    •    Beat in egg whites. 

    •    Gradually add in buttermilk until just combined. 

    •    Slowly add flour mixture until completely smooth. 

    •    Divide batter among 3 separate bowls: half in 1 bowl, a quarter in a second bowl, and the last quarter in a third bowl. Add red food dye to the first bowl, blue food dye to the second bowl, and nothing to the remaining bowl of uncolored batter. 

    •    Pour 6 Tablespoons of each batter into prepared pans and bake for 30 minutes or until a knife comes out clean. 

    •    While the cakes are in the oven, whisk together ingredients for buttercream until fluffy. 

    •    Remove cakes from the oven & allow to cool for 15 minutes. Then remove cakes from each pan. 

    •    Using a serrated knife, cut off the bumps of the cakes, so they are flat. 

    •    Cut the red & white cakes horizontally to create 4 layers of red cake & 2 layers of each colored cake. 

    •    Place a layer of red cake on a flat surface like a cake pad or cake stand. Spread Buttercream. 

    •    Place a layer of white cake on top of the red layer. Spread Buttercream. 

    •    Place a layer of red cake on top of the white layer. Spread Buttercream. 

    •    This is the tough-ish part: using a round guideline that is smaller than the diameter of the cake (like  a soda can or a cookie cutter), cut a red, white, and blue cake layer. 

    •    Place the smaller circle of white cake in the center & the outer circle of the blue cake on the outside. Spread Buttercream. 

    •    Place the smaller circle of red cake in the center. Spread Buttercream on the top & sides of the cake. 

    •   Apply #ChefanieSheet & enjoy!

30 minutes active time, 1 hour total time. Serves 6.