Love Feast Table at the Doughmesstic Table!


I have some angels today delivering a heavenly recipe for you…Angel Food Cake!  The sweethearts from LoveFeast Table are back again to help me out while I am on vacation.  Thanks SO much, ladies!


Thanks Susan for having us at your Table again! We love what you serve up here and are happy to be able to bring one of our yummy desserts to share with your guests!!


For those of you who don’t know us, we are Chris Ann and Kristin from LoveFeast Table. We are bff’s who co-blog from two different cities! Chris Ann is from suburban, Minneapolis and Kristin from the city of Baltimore! Our desire is to inspire our readers to savor and experience a beautiful life! We explore all that happens on and around the table, the food, the guests, the conversation and the inspiration!

We wanted to share a recipe that Kristin made for her husband, Devon’s birthday this past August. Devon is LoveFeast Table’s chef and is usually the one making the food! But, for his birthday, we give him a day off and deliver his heart’s desire…Angel Food Cake. It’s his fav, next to Prune Spice Cake, but we’ll save that for another day!

[Read more...]

Chocolate Malt Cake from Bon Appétit


Have you ever gotten a magazine, been flipping through, and then…BAM.  There it is.  The recipe. The picture.  The one thing you MUST make immediately?  Well, in the latest issue of Bon Appétit, I had that experience.maltcake

Towards the back of the magazine, the picture of Christina Tosi’s Chocolate Malt Cake pulled me in. There was no escaping it’s gooey, marshmallowy, chocolaty influence!  Christina is the mastermind of desserts at Momofuku in New York City, a restaurant you have probably heard of at one time or another, whether you’ve had the privilege of eating there or not.  Perhaps you’ve seen their best selling cookbook? (I need to get a copy of that myself!)  Or maybe you could care less about all that – you just love chocolate cake!

Last Wednesday is the day I saw the cake for the first time.  On Friday, it was baking.

[Read more...]

Lemon Meringue and Fresh Raspberry Cheesecake


It would appear that I cannot leave cheesecake alone.  Poor, sweet, delicious cheesecake.   lc2

You never stood a chance.

A couple of weeks ago I found myself craving Lemon Meringue Pie.  One of my first experiences baking with my blog was to make the freeform lemon tartlets from the Daring Bakers Challenge and I quickly and thoroughly fell head over peels. Um, heels.  Love, people.  That same love is shared with my own cheesecake recipe.  I never alter it these days – it bakes perfectly, never cracks, always creamy and tangy and smooth and… I need to stop talking now.

So, after making the Lemon Meringue Pies, I had some of the uber delicious lemony filling left over.  Why, that won’t DO!  It MUST be used!  And used it was.  As were the first raspberries of the season that I picked from our berry batch.

Thus, the Lemon Meringue and Fresh Raspberry Cheesecake was born.

[Read more...]

Lewisburg Chocolate Festival


cfflaOn Saturday, April 10th, the small, historic town of Lewisburg, West Virginia had it’s 4th Annual Chocolate Festival.  Located near the ever so posh and luxurious Greenbrier Resort, this festival drew quite  a large and diverse crowd – everyone from resort guests, to locals, to people like me – foodies willing to make the hour and a half drive.     

The day was absolutely jam packed with Chocolate Events – so many, in fact, that there was no possible way to do it all!  The draw for me was the Chocolate Bake Off…it was my main motivation for attending…because I LOVE contests!  I was part of a pretty good looking group of competitors, and yet, despite all that – I won!  I entered a version of the cake I made for my own birthday, except with a few twists.  I’ll tell you all about it at the end of this post!


[Read more...]

Lemon Layers Cheesecake

Have you missed me?

Or have you even noticed I was gone?

I hope you noticed.  But, now I’m back. Well, this CAKE is back, anyway.  And what a cake it is!

Similar to my birthday cake, but with a springtime influence. Think two super fat layers of lemon cake, filled with lemon zest and vanilla buttercream and a full sized New York style cheesecake sandwiched in between with tons of fresh strawberries! (The cheesecake alone is to die for…trust me!)

[Read more...]

chocolate mousse cheesecake

I do still know how to bake.

Perhaps you thought I had given up on it, considering it’s been a while since you saw me make anything other than a cookie.  I DO still know how to bake.sbcake2

Take this cheesecake, for example.

[Read more...]

vanilla bean cheesecake

Have you ever spent an entire day cleaning your house, decorating it all jazzy for the Holidays, and then, at 11 that night thought – ya know, it sure is clean in here…I should go ahead and make a cheesecake.  Besides, Nip/Tuck is on again for the second time in 2 hours and this time I don’t have to pay attention to all of the boring surgery parts.


Okay, so maybe it’s just me.


Yesterday was that day for me.  It started out like any other day…wake up around 8:30, feed the Boy, get us a little bit dressed (okay, this wasn’t the norm, we had to go pick up a friend from the service station and take him to work, and as of YET, I haven’t gone out in public in my jammies. Yet. So we got dressed about 6 hours earlier than usual. Don’t judge me.)  But I digress. Right. Normal day progressing, except it’s Christmas.  And unlike the plans I had to do all the decorating the day after Thanksgiving, none of it was done.  So I set about to remedy that.  Things were going along pretty smooth, too.  I put up the first three rows of the 9 foot Christmas tree Mom lent me (that’s another story in itself – we usually get a real tree, but this year in an effort to save cash I borrowed the one my parents kept in storage.)  It was at Row Three that I put Seven down for his nap and got the bright idea to start putting the little white lights on as I went, because hello? That would be smart.  So, I trudge to the attic and pull down all of the nicely put away lights from last year.  The ones that worked a mere 11 months ago.  And I plugged them in.

It went downhill from there.

Of the 8 sets of lights we had, 3 worked. Damn the lights! Seriously, I think the manufacturers intend for the lights to work but one season. Clever move, Light Makers. I appreciate that. So now, mid tree, I have to go to the Rite Aid to get more lights.  And Sev is sleeping.  Luckily, my 10 year old dog sitter was outside and I bribed her to sit in the kitchen and listen for him while I went the 2 blocks away to stock up on more lights.  Crisis averted, I was back with 3 more sets of lights in 5 minutes.  And the dog sitter went back to playing Barbie or whatever she does with her time.  I don’t think she has her own cell phone yet, so I assume it’s dolls or Ouija Boards or something along those lines.  What’s with kids that age having their own cell phones anyway?  Why would they need one?  Aren’t they always going to be with an adult?  I see 5 and 6 year olds with them all the time. All. The. Time. It’s insanity, folks.  Think back to when YOU were a kid.  Did YOU need a phone of your own?  How much time did you even spend on the house phone?  And aren’t these kids lucky that in this day and age there is unlimited long distance?  God help, I was one of those girls who always had a boyfriend in another school district which meant ridiculous phone bills. Sorry Mom and Dad.  And my first cellphone? I was 18 and in college. It had 50 minutes a month of calls, no free long distance. My how things have changed.

Back to the tree. Old lights go on, 9 more rows of limbs go on, all the new lights go on, and…whoops…I’m out of lights and have 3 more rows left.  I’d like to tell you I handled it well.  I would like to tell you I loaded the awakened Seven into the car and drove back to Rite Aid and got more.  But I didn’t.  The top quarter of my tree is lightless. I’d had it.  In fact, I’d had it in such a finite way that I attacked my other Christmas Tree (we have 3). Why?  Well, I leave the living room tree decorated year round. I just wrap it up in plastic and carry the little 5 foot baby to the basement and wait for it to be December again.  I had brought it up from the basement last week and set it up, and to my dismay, some of the lights no longer glowed. Oh well, I thought, it’s fine. No biggie.  But when I looked at it yesterday after the giant light debacle? None of the lights were lit. None. So, I calmly approached the tree. And I kicked the hell out of it.

The lights came back on. Lucky for them.

Cheesecake. Right. I decided I wanted cheesecake. And cheesecake was made.  At 11.  You should make it, too. This one is creamy and light, not chewy, not ricotta.  Just smooth and whippy and full of flavor.  Add to it anything you like – we just had ours with homemade caramel and chocolate ganache. Yum.  Oh yeah, I don’t dig crust. So I didn’t make one.  You can if you want – it’s your cake!

Vanilla Bean Cheesecake

  • 4 -  8-ounce packages cream cheese at junchck2room temperature
  • 1 3/4 cups sugar
  • 1/4 tsp Sea Salt
  • 1/4 cup cornstarch
  • 1 teaspoon Vanilla extract
  • 1 split Vanilla Bean, scraped
  • 2 large eggs
  • 1 large egg yolk
  • 1/3 cup heavy whipping cream
  • 1/2 cup sour cream
  • 1. Preheat the oven to 350 F and grease or butter a 9-inch springform pan. Wrap the pan in heavy duty aluminum foil so that it is waterproof.

    2. Place one 8-ounce package of the cream cheese, 1/2 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.

    3. Increase the mixer speed to high and beat in the remaining 1 1/4 cups of the sugar, then beat in the vanilla, salt, vanilla, sour cream and heavy cream. Blend in the eggs and the yolk, one at a time, beating the bating only until completely blended. Be careful not to overmix the batter.

    4. Pour the batter into the prepared pan. Place the springform pan in a large shallow pan containing hot water that comes about halfway up the sides of the pan. Bake the cheesecake until the top is lightly browned, about 1 hour and 15 minutes.  Allow to cool in the oven with the door propped open.

    5. Cover the cake with plastic wrap and refrigerate until it’s completely cold, at least 4 hours or overnight. Remove the sides of the springform pan.

    There’s still time to get your name in the hat for the 90th Anniversary KitchenAid go enter! Contest ends at midnight Friday!  Good luck!

    truffle surprise mini cakes

    This weekend, although swamped (yay!) with cake orders, I needed to pull together a yummy dessert to take to a friends house. We’re talking just a couple of hours of leeway, so there was no time for digging through recipes…but I wanted something decadent and memorable.  We don’t always have time for complicated around here, and I imagine we aren’t the only ones who face the dreaded time crunch every so often.

    So, I resorted to Betty Crocker. She’s my little box buddy.  I pulled out a box of Devils Food cake and went to work on it.  Don’t worry, I made my own adjustments and additions, and because I am feeling nice, I’ll give you the recipe at the end of the post.

    I poured the prepared batter into my paper brioche cups (you could certainly use cupcake liners) and then baked them off until barely done. Once I could handle them, I cut out a piece from the top about halfway into the cake, and pushed half of a Lindt Lindor Truffle inside.  Some were White Chocolate, some Dark, some Milk, but each cake got half of a truffle. You never knew which flavor you were going to get until you bit into it…so, Surprise! What a great reason to keep eating them!  (Sorry – I am getting ahead of myself, but I do that a lot, don’t I?)  After I put the truffle inside, I replaced the cake top that I had cut out and stuck the prepared cakes back into the still warm oven for a couple of minutes just to let it melt in a bit.

    For icing, I winged it.  But oh, what a wing! I melted down 2 of each type of truffle in the microwave and allowed it to cool a little. In the meantime, I beat 2 sticks of butter until well creamed and soft, added about 1/3 cup of heavy cream and beat for another 5 minutes, then poured in the melted truffles and beat it again for about 5 minutes.  After that was all mixed, I added 2 Tablespoons of Godiva Liqueur, a teaspoon of vanilla, and about a cup of powdered sugar and allowed that to beat for another 5 minutes.  i tasted as I went, and you should too, just to get the rich flavor that you want. I was going for kind of whippy and light, with a hint of rich, expensive undertones, if that makes any sense.  It worked!

    I piped this icing on top of the cakes, in horrible fashion, as I was in a hurry and my good piping tip was recently ruined in our garbage disposal by an unnamed two year old that lives in my house.  Then I drizzled warm chocolate ganache over them for a nice little effect.

    Verdict? These were awesome.  The cake was just the right amount of cakiness, the truffles were perfectly gooey. The icing I could eat with a spoon, and have, if you must know the truth.  I would make these again in a heartbeat.  So, give it a shot if you are wanting to impress but haven’t got time for both baking and a nice hot shower.  Sometimes, something’s gotta give. (That means, make these and go to your friend’s house clean, okay?)

    Truffle Surprise Mini Cakes

    For the cakes:

    • 1 Box Betty Crocker Devils Food Cake
    • 1 Stick melted Butter
    • 1/2 cup milk
    • 3/4 cup water
    • 3 eggs
    • 1 Box cheesecake pudding

    Preheat oven to 350F.  Combine all ingredients and beat for 2 minutes.  Pour into paper brioche cups or cupcake liners. bake for 18-22 minutes.  Remove from oven.

    *At this point, you will add 1/2 Lindor Truffle to the inside of each cake, then return to still warm (but off) oven for 2 minutes.  Top with the above Truffle Icing once cooled, and drizzle with warm chocolate ganache or, if in a pinch, chocolate syrup.


    On a side note, I had a special order for a Kitchen Aid Stand Mixer charm from my Etsy Shop. I love it so much I made one for myself, too – cute, huh?  I love having it on my keychain! Let me know if you need one too! (Hey – it’s under $5!)


    Have a great week, everyone…I’m in the kitchen today making my Martha Stewart Competition Pie, and leaving for New York on Wednesday …so wish me luck!

    Chocolate genoise with chocolate mousse

    joncake2What a mouthful. Literally and figuratively.    

    I made this cake on Saturday to celebrate Jon’s birthday with his parents who were in visiting.  I only had from about 2:30 in the afternoon until dinner time to get it made, and I was thrilled with how quickly it came together, despite the somewhat daunting recipe.  Carrie (yes, Carrie from Fields of Cake again) hooked me up with this recipe after my distress post looking for a similar type of cake…so thanks again, Carrie!

    jonbdaycake2While it was certainly delicious and chocolate chocolate chocolate, it may have been a little too much.  I think if I make it again (I will) I will use more milk chocolate.  This time, I used mostly all dark chocolate, as it’s what I had on hand.  Milk chocolate may be the way to go.  As you can see in the pictures, I did a top layer of sweetened whipped cream on top of the mousse just to lighten it up a bit.  It really was a pretty cake, and very impressive to look at.  I can see it being made in a couple of 6 inch rounds and stacked super tall – now THAT would be an attention getter.  Next time.

    Chocolate Genoise Mousse Cake

    adapted from a Godiva recipe

    Chocolate Genoise:
    1/2 cup all-purpose flour
    1/4 cup plus 1 tablespoon unsweetened cocoa powder
    1/2 cup plus 2 tablespoons granulated sugar, divided
    1/2 teaspoon baking powder
    pinch of salt
    3 large eggs, at room temperature
    3 large egg yolks, at room temperature
    1/4 cup canola oil
    1 tablespoon vanilla extract
    Chocolate Mousse:
    9 oz. Chocolate, coarsely chopped(I used mix of dark & milk)
    1/4 cup Godiva Liqueur
    2 tablespoons canola oil
    2 teaspoons vanilla extract
    1 1/4 cups heavy cream
    7 oz. Dark Chocolate, coarsely chopped
    1 tablespoon light corn syrup
    1 teaspoon vanilla extract
    3/4 cup heavy cream

    Whipped Cream Topping:
    1/2 cup confectioners sugar
    1 teaspoon vanilla extract
    3/4 cup heavy cream

    Make the chocolate genoise:

    1. Preheat oven to 350°F. Lightly butter bottom of 9-inch springform pan and line with parchment paper.
    2. Sift together flour, cocoa powder, 2 tablespoons of the sugar, baking powder and salt.
    3. Beat whole eggs, egg yolks, oil, 1/2 cup sugar and vanilla in bowl until tripled in volume, using electric mixer at medium-high speed. Add flour all at once, folding until just combined. Pour batter into prepared pan. (NOTE: I was bad at following directions. Be SURE to beat those eggs until they are tripled, and only mix in the flour until JUST combined.  otherwise, you will have a dense cake instead of the fluffy one you want…although the dense cake is still delicious.)
    4. Bake for 30 to 35 minutes or until cake springs back when touched lightly. Cool completely in pan on wire rack.

    Make the milk chocolate mousse:

    1. Place chocolate in microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth. Add Godiva Liqueur, oil and vanilla, stirring to combine. Cool to room temperature.
    2. Beat heavy cream in bowl until soft peaks form, using electric mixer at medium-high speed. Gently fold whipped cream into chocolate mixture.

    Assemble the cake:

    Loosen genoise from pan, using a knife. Remove side of springform pan. Carefully remove paper. Cut cake horizontally into two equal layers. Place one layer cut side up in bottom of springform pan. Spread half of the mousse on cake. Place top layer on mousse and spread with remaining mousse. Cover and refrigerate for 2  hours or until mousse is set.

    Make the Whipped Cream:DSC03422

    Beat the heavy cream until soft peaks form, then add vanilla and confectioner’s sugar and continue to beat until fluffy. Add to top of the cake with piping bag if you have one.

    Make the ganache:
    Place chocolate, corn syrup and vanilla in bowl. Heat heavy cream in saucepan over medium heat to a simmer. Pour over chocolate mixture. Let stand 30 seconds. Stir until smooth and let cool.  Once cool, ice the sides of the cake.  Using a piping bag, drizzle lines and swirls on the top of the cake for decoration.