The lucky winner for Shaina Olmanson’s new cookbook, Desserts in Jars, goes to, Manda!!
Submitted on 2012/08/14 at 7:43 pm
My favorite meal growing up was Sunday breakfast of pancakes and sausage!!
Thanks so much for entering in the giveaway.
Shaina Olmanson, from the popular blog, Food For My Family, just published a beautiful cookbook, Desserts in Jars. I’ve had the wonderful opportunity to read through and postmark over a dozen recipes in her book. Each dessert looks absolutely amazing, as well as beautifully photographed.
Shaina graciously offered to guest post a recipe from her book, which also happens to be her main cover photo, Neapolitan Cakes. She’s also giving away a copy of her new cookbook to a lucky reader from Eliza Domestica!
Details for the giveaway are below. In the meantime, here’s the wonderful Shaina!
Guest post for Eliza Domestica
By Shaina Olmanson, FoodForMyFamily.com and author of Desserts in Jars (The Harvard Common Press, 2012)
Do you remember those ice cream bricks with their three flavors divided on the inside? The chocolate, vanilla, and strawberry ice creams staring up at you, and then swirled together as you dug a scoop in and ran it across the top.
As a child, my mom would keep that rectangular brick of Neapolitan ice cream in the freezer. My sister, who hated chocolate, would go for a mix of strawberry and vanilla, and I would help myself to the chocolate and vanilla. Working together, we would eat the container to the bottom. My mom, however, would always go for the most equal scoops, combining all three flavors into one.
These Neapolitan cakes take bits of my childhood memories and combine them with the fun of having your own dessert wrapped in pretty packaging. Desserts in jars are easy for entertaining, with the jars used for all parts of the process from preparation to devouring.
A few tips when baking Neapolitan Cakes in a Jar:
· Don’t overfill the jars. These cupcakes rise as they are baking, so just like cupcake liners, only fill them 2/3 of the way full.
· Place the jars on a room temperature baking sheet for transfer into the oven together, spacing them a few inches apart.
· Be sure to mix the strawberry puree into the buttercream thoroughly. It helps to leave this in the mixer and have it do the work for you.
Neapolitan Cakes Recipe
“Recipe © 2012 by Shaina Olmanson and used by permission of The Harvard Common Press.”
Makes 24 individual cakes
For the strawberry cake
· 2½ cups cake flour
· 1½ cups granulated sugar
· 2½ teaspoons baking powder
· ¼ teaspoon salt
· 12 tablespoons (1½ sticks) unsalted butter, softened
· 8 ounces fresh strawberries, hulled and pureed, preferably, or ¾ cup frozen strawberry puree
· 4 large egg whites
· ½ cup whole milk
For the white and chocolate cakes
· 2½ cups cake flour
· 2 teaspoons baking powder
· ¼ teaspoon salt
· 1 cup (2 sticks) unsalted butter, softened
· 2 cups granulated sugar
· 4 large eggs, at room temperature
· ½ cup whole milk, at room temperature
· ½ cup heavy cream, at room temperature
· 1 teaspoon vanilla extract
· ¼ cup hot coffee, or ¼ cup boiling water
· ½ cup unsweetened Dutch-process cocoa powder
For the frosting
· 2 cups (4 sticks) unsalted butter, softened
· 4 cups confectioners’ sugar
· 2 tablespoons heavy cream, plus more as needed
· 3 strawberries, hulled and pureed
· 2 ounces bittersweet chocolate, melted
· ½ teaspoon vanilla extract
1. Preheat the oven to 350°F. Spray the insides of twenty-four 4-ounce jars with canola oil.
2. Make the strawberry cake batter: Sift together the flour, sugar, baking powder, and salt in a large bowl. Add the butter and strawberry puree, and beat, starting slowly and then more quickly, for 2 to 3 minutes, until you have a very thick batter. In a separate bowl, beat the egg whites until frothy, then whisk in the milk. Add ? cup of the egg white mixture to the batter, then beat until incorporated. Repeat until all the egg white mixture is incorporated. Be sure to scrape down the sides of the bowl as you go. When all the egg white mixture has been added, set the batter aside.
3. Make the white and chocolate cake batters: Sift together the flour, baking powder, and salt in a large bowl and set aside. In another large bowl, cream the butter and sugar until smooth. Beat in the eggs, one at a time. In a separate bowl, combine the milk and cream. Stir ? cup of the milk mixture into the butter mixture, and then stir ? cup of the flour mixture into the butter mixture. Continue alternating additions of milk and flour until they are fully incorporated into the batter. Stir in the vanilla. Divide the batter between two bowls. In a small bowl, mix together the hot coffee and the cocoa, and add this mixture to one of the bowls, creating the chocolate cake batter.
4. Layering the flavors one at a time, scoop or spoon 2 tablespoons of each of the three cake batters into each of the prepared jars. Place the jars 2 inches apart on a large baking sheet. Bake for 20 to 25 minutes, until the centers of the cakes spring back when touched. Remove the cakes from the oven and let them cool completely.
5. While the cakes are baking, make the frosting: Cream the butter, add the confectioners’ sugar, and beat thoroughly. Beat in 2 tablespoons of the heavy cream. Divide the frosting into thirds. Add the strawberry puree to one third and mix in. Beat the bittersweet chocolate into the second third and the vanilla extract into the final third. Add a teaspoon or two of additional heavy cream to the buttercream frostings if needed for a smooth consistency.
6. Transfer the three frostings to three piping bags. Cut the tips off to create a ½-inch opening, and then place the three bags into one larger pastry bag fitted with a large star tip. Pipe the frosting onto the cooled cakes in a swirl shape before serving.
**** GIVEAWAY DEADLINE***** – To enter to win this lovely Desserts in Jars cookbook, tell me in the comment box one of your favorite childhood meals you enjoyed having growing up and you’ll be entered into the drawing. One entry per person, please.
All entries should be in before August 30th, 2012, 11:59pm MST. Winner will be announced September 1st, 2012.
If you’re interested in learning more about Shaina’s cookbook, here’s a video that was beautifully put together http://youtu.be/