Parsnip Spice Cake

Parsnip Spice Cake
Print Recipe
    Servings
    16-18
    Servings
    16-18
    Parsnip Spice Cake
    Print Recipe
      Servings
      16-18
      Servings
      16-18
      Ingredients
      Cake
      Simple Syrup
      Cream Cheese Icing
      Servings:
      Instructions
      Cake
      1. Preheat oven to 350°F. Prepare cake pans as per option 1 or option 2 below.
      2. In a medium bowl whisk together flour, sugar, baking powder, spices and salt.
      3. In a large bowl whisk together eggs, oil, milk and vanilla. Add dry ingredients and whisk until just combined. Stir in parsnips.
      4. Option 1: Line the bottoms of 3 - 8" round cake pans with parchment and spray sides with non-stick spray. Divide batter evenly into each pan and spread out with a spatula (about 13 ounces per pan). Bake on centre rack for 17-20 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
      5. Remove cake from pans and peel off parchment. Brush each layer with the simple syrup. Arrange one layer on a serving plate and spread with approximately 1/4 of icing. Top with another layer and repeat with icing and top with the remaining cake layer. Ice the top, reserving a small amount of icing to fill in the layer sides. Run a bench scraper or long straight edge spatula around the outside of the cake to smear and flatten the icing into a "naked cake" look. Dust the top with cinnamon and cut into desired wedges.
      6. Option 2: Spray a 9"x13" pan with non-stick spray. Pour batter into the pan and spread out evenly with a spatula. Bake on centre rack for 25-28 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely. Brush with simple syrup and spread evenly with frosting. Cut into desired squares and serve.
      Simple Syrup
      1. Combine sugar and water in a small saucepan over medium heat. Bring to a boil stirring until sugar is dissolved. Once at a boil, allow syrup to boil for 1 minute. Remove from heat and stir in brandy. Allow to cool completely before brushing on the cake.
      Cream Cheese Icing
      1. Beat butter and cream cheese together until light and fluffy. Add powdered sugar, spices and vanilla. Beat until just combined. Frost cake as desired.

      Frozen Yogurt Strawberry Cake

      Frozen Yogurt Strawberry Cake
      Print Recipe
        Servings Prep Time
        12-16 slices 60 minutes
        Cook Time Passive Time
        46 minutes 6+ hours
        Servings Prep Time
        12-16 slices 60 minutes
        Cook Time Passive Time
        46 minutes 6+ hours
        Frozen Yogurt Strawberry Cake
        Print Recipe
          Servings Prep Time
          12-16 slices 60 minutes
          Cook Time Passive Time
          46 minutes 6+ hours
          Servings Prep Time
          12-16 slices 60 minutes
          Cook Time Passive Time
          46 minutes 6+ hours
          Ingredients
          Pretzel crust
          Cake filling
          Servings: slices
          Instructions
          Pretzel crust
          1. Preheat oven to 350°F.
          2. Using a food processor, blend pretzels and sugar until you have a fine crumb. Add melted butter and pulse until combined.
          3. Press crumbs evenly into a 10" springform pan. Bake for 6 minutes, remove and allow to cool to room temperature while preparing the filling.
          Cake filling
          1. Increase oven to 400°F.
          2. Hull strawberries and cut in quarters. Lay in a single layer on a baking sheet and roast for 20 minutes. Flip strawberries and continue to roast for 20 minutes. Strawberries will be soft and jammy. Allow them to cool to room temperature.
          3. Meanwhile, beat the cream cheese until smooth and fluffy. Beat in yogurt, 1/2 cup of the powdered sugar and vanilla. Keep chilled until ready to proceed.
          4. Whip heavy cream and the remaining 1/4 cup of powdered sugar until stiff. Keep chilled until ready to proceed.
          5. Once strawberries have cooled, combine with the granulated sugar in a food processor or blender and blend until pureed and combined.
          6. Stir strawberry mixture into the cream cheese/yogurt mixture until completed combined. Fold in whipped cream and pour over cooled pretzel crust. Smooth out top and place in freezer for at least 6 hours, preferably overnight.
          7. When ready to serve, remove from freezer and remove outer springform ring at least 20 minutes prior to serving. Cut into wedges and serve garnished with additional whipped cream and fresh macerated strawberries if desired.
          Recipe Notes

          -strawberries can be roasted and chilled one day ahead.

          -frozen cake well covered will keep for up to a month in the freezer.

          Cherry Almond Danish

          A slice of Cherry Almond Danish sits on a white plate with a fork to the side. The plate sits on a flowered cloth that is draped over a wooden tray with a cup of black coffee in the upper right corner.
          Cherry Almond Danish
          Print Recipe
            Servings Prep Time
            8 1 1/2" slices 40 minutes
            Cook Time
            25-28 minutes
            Servings Prep Time
            8 1 1/2" slices 40 minutes
            Cook Time
            25-28 minutes
            A slice of Cherry Almond Danish sits on a white plate with a fork to the side. The plate sits on a flowered cloth that is draped over a wooden tray with a cup of black coffee in the upper right corner.
            Cherry Almond Danish
            Print Recipe
              Servings Prep Time
              8 1 1/2" slices 40 minutes
              Cook Time
              25-28 minutes
              Servings Prep Time
              8 1 1/2" slices 40 minutes
              Cook Time
              25-28 minutes
              Ingredients
              Danish
              Glaze
              Servings: 1 1/2" slices
              Instructions
              Danish
              1. Combine cherries and sugar in a medium saucepan and cook over medium heat until cherries are soft and syrupy about 10 minutes.
              2. In a small bowl whisk together 1 tbsp of cornstarch and 1 tbsp cold water. Stir into cherries and whisk constantly over medium-high heat until mixture comes to a full boil.
              3. Remove from heat and stir in almond extract. Allow to cool for about 10-15 minutes.
              4. Preheat oven to 425℉ and line a heavy baking sheet with parchment.
              5. In a small bowl cream together cream cheese, 1 tbsp of powdered sugar and vanilla.
              6. Lay puff pastry sheet on parchment and stretch slightly in width and length to 11-12".
              7. Using a pastry scraper or knife cut 1" wide fingers on the top and bottom third of pastry (length of fingers will be 3-4") and the centre 4" portion will be uncut (see photo).
              8. Spread cream cheese evenly along the centre uncut 4" portion of pastry.
              9. Spread cherry filling evenly on top of the cream cheese filling, leaving the fingers uncovered.
              10. Pull fingers across filling, alternating sides as you go (it's ok to have some small spaces in the pastry). Tuck any excess pastry underneath.
              11. In a small bowl whisk together egg and 1 tbsp milk or cream. Brush generously onto pastry.
              12. Bake in preheated oven for 25-28 minutes until golden and puffed. Remove from oven to a cooling rack for 5 minutes.
              Glaze
              1. In a small bowl whisk together 1/2cup powdered sugar and 1 tbsp milk or cream. Drizzle over pastry while warm and sprinkle with toasted almonds.
              2. Serve warm, cutting into 1 1/2" slices.
              Recipe Notes

              -Toast almonds in a preheated 350℉ oven for 10-12 minutes, stirring once.

              -Using a pastry cutter to cut fingers allows a clean cut without cutting through the parchment.

              Raspberry Swirl Cake


              Raspberry Swirl Cake
              Print Recipe
                Servings Prep Time
                12-16 people 20 minutes
                Cook Time Passive Time
                50-60 minutes 3 hours
                Servings Prep Time
                12-16 people 20 minutes
                Cook Time Passive Time
                50-60 minutes 3 hours
                Raspberry Swirl Cake
                Print Recipe
                  Servings Prep Time
                  12-16 people 20 minutes
                  Cook Time Passive Time
                  50-60 minutes 3 hours
                  Servings Prep Time
                  12-16 people 20 minutes
                  Cook Time Passive Time
                  50-60 minutes 3 hours
                  Ingredients
                  Raspberry Sauce
                  Cake
                  Mascarpone Whipped Cream
                  Servings: people
                  Instructions
                  Raspberry Sauce
                  1. Combine raspberries and sugar in a small sauce pan and heat on medium until berries have cooked down and mixture is bubbling, stirring occasionally, about 10 minutes. Whisk together water and cornstarch. Add to berries, stirring until combined and mixture returns to a boil. Remove from heat and strain through a fine mesh sieve, pressing on solids to extract as much sauce as possible. Allow mixture to cool to room temperature. Yields approximately 3/4 cup.
                  Cake
                  1. Preheat oven to 350℉ and position rack in centre of oven. Prepare a 9" x 2" or 9" x 3" cake pan by spraying with non stick spray and lining bottom with parchment paper.
                  2. In a small bowl stir together flour, baking powder and salt. Beat sugar and oil together using a stand mixer fitted with a whip attachment or an electric hand mixer. Add eggs, one at a time, whisking after each. Beat until light, about 1 minute. Add milk, vanilla and flour mixture. Whisk on medium/high until smooth, scraping bowl once, about 1 minute. With mixer running on low, slowly add water. Increase speed and mix until water is incorporated, scraping the bowl once.
                  3. Pour half the batter into prepared pan and drizzle with 3 tbsp of raspberry sauce. Pour on remaining batter and repeat with another 3 tbsp of raspberry sauce. Using a small knife pushed to the bottom of the pan, make several figure 8's in the batter to swirl the raspberry sauce. Do not swirl or stir in excess as it will muddle the batter. You will have some raspberry sauce remaining on the top of the cake.
                  4. Bake in preheated oven for 45-50 minutes until a skewer inserted comes out clean. Remove to cooling rack and allow to cool completely prior to removing from pan. When cool, invert cake and remove parchment paper, turn back upright and top with mascarpone whipped cream. Serve with extra raspberry sauce and fresh raspberries.
                  Mascarpone Whipped Cream
                  1. Using a stand mixer fitted with a whip or electric hand held mixer, whip cream and powdered sugar until soft peaks form. Add mascarpone and vanilla and continue to whip on high until combined and stiff peaks form.
                  Recipe Notes

                  Be sure to use a 9" x 2" or 9" x 3" pan.

                  Roasted Cranberry Whipped Shortbread


                  Roasted Cranberry Whipped Shortbread
                  Print Recipe
                    Servings Prep Time
                    5 dozen 30 minutes
                    Cook Time
                    22 minutes
                    Servings Prep Time
                    5 dozen 30 minutes
                    Cook Time
                    22 minutes
                    Roasted Cranberry Whipped Shortbread
                    Print Recipe
                      Servings Prep Time
                      5 dozen 30 minutes
                      Cook Time
                      22 minutes
                      Servings Prep Time
                      5 dozen 30 minutes
                      Cook Time
                      22 minutes
                      Ingredients
                      Roasted Cranberries
                      whipped Shortbread
                      Servings: dozen
                      Instructions
                      Roasted Cranberries
                      1. Preheat oven to 425℉. In a medium bowl toss together all ingredients and spread in a single layer on a small baking sheet. Roast for 10 minutes. Remove from oven and stir, spreading out in a single layer to cool to room temperature.
                      Whipped Shortbread
                      1. Preheat oven to 350℉. Add butter to a stand mixer bowl fitted with paddle attachment and beat until smooth. Add flour, powdered sugar, cornstarch, vanilla and salt. Continue to beat until smooth and fluffy, approximately 3-4 minutes, scraping bowl and paddle down at least twice.
                      2. Scoop dough into a large pastry bag fitted with a 1M tip. Line large baking sheets with parchment and pipe dough into approximate 1 3/4"- 2" rosettes with 2" spacing. (cookie will spread slightly with cooking)
                      3. Press an approximate 1/2 tsp of roasted cranberries into centre of cookie. Top centre of cookie with course sugar and bake in centre of oven for 12-13 minutes. Remove from oven and allow to cool on baking sheet for 5 minutes. Remove to cooling rack and allow to cool completely.
                      Recipe Notes

                      You will likely have about a 1/2 cup of cooked cranberries left depending on how much you top the cookies with.  Any leftover is fantastic on crostini with brie or with roasted meats.