One day at a time!

Carrot Cake

Carrot Cake By Glenn Moehlin

Recipe: Yields 1ea. 3 layer cake

1 1/2 cup sugar
3 eggs
1 1/2 cups vegetable oil
2 cups shredded carrots
2 cups crushed pineapple w/ juice
2 cups shredded coconut
2 cups flour
1 Tbl. cinnamon
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
 
 Optional:

1 cup macadamia nuts

 Mix all together well and divide into 3 ea. 9 inch. cake pans. Use parchment paper
liner or butter and flour the pans. Cook 35 to 40 minutes at 350 degrees or until
golden brown. Let cool.

Creamcheese frosting:

24 oz. cream cheese (softened)
8oz. butter (softened)
8oz. powdered sugar (sifted)
1 tsp. pure vanilla
1 tsp. lemon juice

Mix until smooth. Put it on thick, plenty left over to make carrot garnish.
Cover sides with toasted coconut.

 

_________________________________________________________________________________________

 

 

  

 

 

Lemon Mascarpone Crepe Cake by Glenn Moehlin

Lemon Mascarpone Crepe Cake

Lemon Mascarpone Crepe Cake by Glenn Moehlin

 Lemon Mascarpone Cream Filling


24 ounces Mascarpone cheese
2 cups Whipped cream
1-/1/2 cups Lilikoi curd
In a mixing bowl whisk the mascarpone cheese
 till smooth then with a rubber spatula fold
 in the whipped cream and lemon curd.
Whipped cream:
2 cups Heavy whipping cream
1/2 cup Powdered sugar
1 teaspoon Vanilla
* Note the recipe for the filling calls for
 "whipped cream"
You may end up with more than 2 cups after
 you whip it.
You can reduce the whip cream and increase
the mascarpone cheese for a richer filling
if you don't mind spending the money. :)

Lemon Curd

5 Egg yolks

5 Whole eggs

11 1/2 ounces sugar

1 cup Fresh lemon juice

3 1/2 ounces melted butter

Whisk this together in a large bowl and cook over a double boiler. Using a spatula keep the side of the bowl scrapes down and folding in unti it has thinkened... about 20 minutes!

Put it through a fine strained and cool over an ice bath or make ahead of time.

For a thicker consistancy I add 1-1/2 Tblsp. Cornstarch to a 1/4 cup water

whisk together and add to the curd just before removing from the heat. Cook to thicken.

I prefer my curd a little thicker, but I don't think adding cornstarch is traditional.

Perhaps increasing the yolks would do the same thing?

 crepes

3 cup all-purpose flour
7 eggs
1 1/2 cup milk
3/4 cup water
1 teaspoon salt
6 tablespoons butter, melted
1 1/2 cup sugar

In a large mixing bowl, whisk together the flour
 and the eggs. Gradually add in the milk and
 water, stirring to combine. Add the salt and
 butter; beat until smooth.

Heat a lightly oiled 9" or 10" non-stick pan over
 medium high heat. make about 15 for a nice cake

Note: The fillings the frosting as well. ;)

 

 

 

 

 

 

 

 

 

 

 



 

"Yesterday is history, tomorrow's a mystery, and today is a gift!"

 

 

 

 

 

 

 

 

 

____________________________________________________________________________

 

 

 

Blueberry Almond Coffee Cake

By Glenn Moehlin 7/7/2013

Cake ingredients:

4 1/2 c. cake flour
2 1/2 tsp. baking powder
3/4 c. melted butter
1 1/2 c. raw cane sugar
3 eggs
1/2 tsp. sea salt
1 1/4 c. buttermilk
8 oz. sourcream
2 tsp. almond extract
2 pints fresh blueberries

Place everything except the blueberries
and mix just until all wet, then gently
fold in fresh blueberries.
Spead evenly into greased pyrex 9" x 13"
baking dish.

Almond crumb topping:

2 c. sliced almonds
1 c. flour
1/2 c. softened butter
1/2 cup raw cane sugar
1/2 tsp. almond extract

Mix this together with your hands and
spread out evenly on top of cake. Bake
at 325 degrees for about 30 minutes, then
turn oven up to 350 dgrees and cook till
golden brown.

I made some icing with powdered sugar
a little almond extract and hot water
to drizzle on top right when it came out
of the oven and served it with vanilla
bean ice cream.

Passion Fruit / Lilikoi Cheesecake
Lilikoi Cheesecake by Glenn Moehlin

Recipe:

Yield: 1 ea. 10" cake

Graham cracker crust:

1 1/2 cups. graham cracker crumbs
1/2 cup. granulated sugar
5 Tbls.  melted butter

Mix crumbs and sugar together, then add melted butter
and incorperate. lightly press into a 10" spring form pan about 3/8" inch thick.

Passion Fruit Creamcheese filling:

1 1/2 lb. softened creamcheese
6 eggs
1 1/2 cups sugar
1 cup passion fruit puree

Cream together creamcheese until smooth scrapeing down sides of bowl, gradually add eggs and
puree and mix until smooth. Pour onto crust about 1/2 inch from the top. Place in center of
baking sheet and place onto rack in oven. Put a small amount of water on the baking sheet to
create a little steam in the oven. this help the cake cook faster and you won't burn it before
it is done. Bake 350 degrees untill it rises like a souffle...about an hour and 15 minutes.

Passion Fruit/Lilikoi Curd:

5 egg yolks
5 whole eggs
11.5 oz.sugar
1 cup passion fruit/lilikoi puree
3.5 oz. melted butter
2 tsp. cornstarch
2 Tbls. cup water
 *note   Disolve the cornstarch into cold water first then add to the above ingredients

Whisk this together and pour through a fine strainer, or pour through cheese cloth into a
large bowl and cook over a double boiler. Using a spatula keep the sides of the bowl scraped
down and folding in until it has thinkened... about 20 minutes!
Put it through a fine strainer and cool over an ice bath or make ahead of time and cool in
the refridgerator before putting on cheesecake. This makes enough curd for about 2 ea. 10" 
cheesecakes, but I like to have extra for tart's and such.
Tastes great on toast...Enjoy! Cool
 

                         

_________________________________________________________________________________________.

 

 

 

 

Pineapple Chiffon Haupia Cake topped w/ Pineapple Macadamia Nut Cream Cheese Snowballs, Whip Cream and Toasted Coconut

Pineapple Chiffon Haupia Cake topped w/ Pineapple Macadamia Nut Cream Cheese Snowballs, Whip Cream and Toasted Coconut by Glenn Moehlin

Recipe and directions by Glenn Moehlin

5 egg yolks

4 oz. coconut milk

2 oz. water

3 oz. vegetable oil

4 oz. crushed pineapplewjuice

Mix yolks, coconut milk ,water, and oil together in a large mixing bowl. Set aside. Measure dry ingredients and sift them together.

10 oz. cake flour

6 oz. sugar

2 tsp.  baking powder

1/4 tsp.  salt

Whisk together with wet ingredients and set aside. Whip egg whites

5 egg whites

1 ½ oz.  sugar

Whip egg whites and sugar to a medium to firm peak. Fold into cake batter gently as to not beat down the volume. Pour into an 8” cake pan.  Bake at 350 degrees for approx. 45 to 50 minutes or until golden brown and toothpick comes out clean. Set aside and cool. Once cooled prepare it for the haupia.  I cut the top of the cake then place it on cardboard cake board. Brush it with some simple syrup, then wrap the entire cake with 3 inch acetate and tape it well. You can get it at any professional chef store. Pepare the  haupia. This makes enough for 1 ea. 9“ cake...

Coconut  haupia:

1ea. 14oz. Cans coconut milk

½ c. sugar

¼ c. cornstarch

1/3 c. water

Bring coconut milk and sugar to a boil in a medium saucepan.  Mix cornstarch and water  together and add to boiling coconut milk. Cook for about a minute until thick then put on cake and cool.

Pineapple cream cheese snowballs:

8 oz. cream cheese

4 oz. crushed  pineapple

2 oz. macadamia nuts

2 oz. sugar

1 tsp. vanilla 

Toasted coconut

Squeeze juice from pineapple, then  mix into softened cream cheese and chopped macadamia nuts. Form into balls and roll in toasted coconut.

Decorate cake with whipped cream and toasted coconut, garnish top of cake with pineapple cream cheese snowballs and enjoy! Cool

 

 

_______________________________________________________________________________

 

Blueberry Cheese Cake (full sheet)

Blueberry Cheese Cake Recipe

Yield: 1 full sheet pan

Crust:

1 lb. 10oz. graham cracker crumbs
1 c. melted butter
1 c. sugar

Filling:

6 lbs. creamcheese
3 c. sugar
12 eggs
4 tsps. vanilla
2 tbls. lemon juice
_________________________________

6 cups blueberries

 

Pumpkin Cheese Cake by Glenn Moehlin
Jun. 10, 2013
Not all my recipes have been constructed out of my notes on a couple of these cakes just yet..... :o

Oreo Cheesecake

Oreo Cheesecake by Glenn Moehlin

 

I have to make another

one of these before

I can share this recipe.

Just to make sure it's good! :)

 

 

 

 

 

 ________________________________________________________________

Mango Cheesecake

Mango Cheesecake By Glenn Moehlin

Graham cracker crust:

Yield: 1 ea. 10" cake

1 1/2 cups. graham cracker crumbs
1/2 cup. granulated sugar
5 Tbls.  melted butter

Mix crumbs and sugar together, then add melted butter
and incorperate. lightly press into a 10" spring form pan about 3/8 inch thick.

Mango creamcheese filling:

1 1/2 lb. softened creamcheese
6 eggs
1 1/2 cups sugar
1 cup mango puree

Cream together creamcheese until smooth scrapeing down sides of bowl, gradually add eggs and
puree and mix until smooth. Pour onto crust about 1/2 inch from the top. Place in center of
baking sheet and place onto rack in oven. Put a small amount of water on the baking sheet to
create a little steam in the oven. this help the cake cook faster and you won't burn it before
it is done.

Bake 350 degrees untill it is golden brown and rises like a souffle...about an hour and 15 minutes. Cool and top with mango curd.

Mango Curd:

 5 egg yolks
5 whole eggs
11.5 oz.sugar
1 cup mango puree
3.5 oz. melted butter
2 tsp. cornstarch
2 Tbls. cup water
 *note   Disolve the cornstarch into cold water first then add to the above ingredients.

  Whisk this together and pour through a fine strainer, or pour through cheese cloth into a
large bowl and cook over a double boiler. Using a spatula keep the sides of the bowl scraped
down and folding in until it has thinkened... about 20 minutes!
Put it through a fine strainer and cool over an ice bath or make ahead of time and cool in
the refridgerator before putting on cheesecake. This makes enough curd for about 2 ea. 10"
cheesecakes, but I like to have extra for tart's and such.

Pumpkin Crepe Cake

Pumpkin Crepe Cake w/ Creamcheese Frosting and Chocolate Ganache by Glenn Moehlin

Recipe:

Yield: 1 ea. 10" cake

2 cups cake flour
1 tsp. salt
4 tsp. cinnamon
2 tsp. nutmeg
2 tsp.ginger
1 tsp. ground cloves
2 1/2 cups milk
1 cup sugar
26 eggs
1 cup honey
4 cups pumpkin puree
12 tbls. melted butter

  Mix all the ingredients together.
The batter should be somewhat thin in order for it to
spread around the heated pan evenly. I don't make them
to thin as I like them a little thick for this cake. If the batter seems thick
or isn't spreading around the pan easily enough, just add a little bit more milk
or use the bottom of your ladle to help spread them out.
 
 Heat up a 10" nonstick pan over medium-high,
add 2 tsp cooking oil into the pan, add as need between cooking the crepes and
stack them about 5 to a stack and refridgerate till cool.
 
This makes about 20 crepes
it only takes 15 or so to make the cake, so the leftover crepes
make a good treat with the left over frosting. :)

Creamcheese frosting:

24 oz. cream cheese (softened)
8oz. butter (softened)
8oz. powdered sugar (sifted)
1 tsp. pure vanilla
 
 Mix until smooth.

Cake assembly:

Stack 15 crepes with a thin layer of frosting between each crepe. Apply frosting
around the sides, put chopped walnuts on the sides and pipe a border around the top.
Then put the ganache on top.

Chocolate ganache:

5 oz. heavy cream
5 oz. semi sweet chocolate
1 Tbls. corn syrup

In a heavy pan heat up cream just till it's hot, turn off and add
the chocolate, stir with spatula till smooth. Cool down to room temp,
by placing pan over ice for a few minutes while scaping bowl.
Pour on cake and spead out to a frosted edge.

 

_________________________________________________________________________________________