Once Upon a Grind (41 page)

Clare Cosi's Cinderella Pumpkin Cake (Dairy-Free)

Clare's cute little coffee cake may look as humble as Cinderella's pumpkin, but the moist texture and delicious flavor will make you the belle of any ball where you serve it. The pumpkin in the cake adds nutrition and fiber, and the batter can be easily stirred together. Bake it small in an 8-inch-square pan or double it for a festive 9-by-13-inch sheet cake.
One final note:
This cake recipe uses no dairy. To finish it in a dairy-free fashion, simply dust with powdered sugar, or use Dairy-Free Whipped Cream (more on that in the recipe below). If dairy is not a problem for you, then use Clare's Silky Cream Cheese Frosting recipe, which pairs beautifully not only with this pumpkin cake but with other spice cakes and muffins.

Makes one 8-inch-square pan cut into 16 petite servings or 9 large squares
For one 9-by-13-inch sheet cake, double this recipe

Dry Ingredients

1 cup all-purpose flour

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cup light brown sugar, packed

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cup granulated white sugar

1 teaspoon baking powder

1 teaspoon baking soda

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teaspoon pumpkin pie spice*

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teaspoon table salt (or
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teaspoon Kosher salt)

Wet Ingredients

2 large eggs

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cup vegetable or canola oil

1 cup cooked and pureed pumpkin
^†

*Homemade pumpkin pie spice:
To make 1 teaspoon of pumpkin pie spice, mix together
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teaspoon cinnamon,
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teaspoon ginger,
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teaspoon allspice or ground cloves, and
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teaspoon ground nutmeg.

†A note on pumpkin:
Canned pumpkin works well in this recipe, but be sure to use 100% pumpkin and not pumpkin pie filling.

Step 1—Prep the oven and pan.
First preheat the oven to 325°F. Make a parchment paper sling for your pan by allowing the paper to hang over two edges. Use nonstick cooking spray to lightly coat the paper as well as the pan sides without paper.

Step 2—Mix using the one-bowl method.
Measure the dry ingredients into a large bowl. Whisk them together. Make a well in the center. Break the eggs into the well, and whisk to blend. Add the oil and blend again. Add the pumpkin puree. Switch to a large spoon or rubber spatula. Gently stir and fold until the dry mixture is completely blended into a smooth batter—but be careful not to overmix the batter or you will develop the gluten in the flour and your cake will be tough instead of tender.

Step 3—Bake.
Pour the batter into your prepared pan and bang the filled pan on a flat surface to release any bubbles and even out the batter. Bake in your well-preheated oven for 35 to 45 minutes; the time will depend on your oven. The cake is done when the center is no longer jiggling and springs back when lightly touched. A toothpick inserted into the center of the cake should come out with no wet batter clinging to it. Otherwise, return to the oven in 5-minute increments. When done, remove from the oven and allow to cool for a few minutes, then run a butter knife along the sides of the pan that are not papered (to loosen if sticking). Gently lift the cake out of the pan and onto a cooling rack. When completely cool, dust with powdered sugar or try one of the frosting options that follow.

Dairy-free frosting:
Clare's pumpkin cake recipe is dairy-free. If you'd like a dairy-free option for the frosting, try making Dairy-Free Whipped Cream with a well-chilled can of full-fat coconut milk. For instructions, visit CoffeehouseMystery.com, where you can download an illustrated printable PDF of the recipe. Or if dairy is not a problem for you, try . . .

Clare's Silky Cream Cheese Frosting

Makes enough to cover an 8- or 9-inch square cake
For a 9-by-13-inch sheet cake, double this recipe

4 ounces cream cheese (half of an 8-ounce block)

2 teaspoons whole milk

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to 1 teaspoon pure vanilla extract

2
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cups powdered sugar

Place the cream cheese into a large bowl. Using an electric mixer, beat until creamy. Add the milk and vanilla and beat again until blended. Add about half of the powdered sugar and beat until fully incorporated. Add the remaining sugar to finish. If you find the frosting too loose, add more powdered sugar. If you find it too dry, add a tiny bit more milk.

Clare Cosi's Cappuccino Blondies

After a long day playing Charming at the Central Park Fairy Tale Festival, Prince Matt was desperate for one of these. “They're like brownies,” he frantically explained, “but flavored with vanilla and cinnamon and you swirl some kind of chocolate-coffee liqueur into them.” Yes, Matt was describing this amazing specialty of the Village Blend coffeehouse, created by his ex-wife and current business partner, Clare Cosi. As the shop's manager, Clare is always on the lookout for tasty new menu items. As an occasional amateur sleuth, Clare finds a good mystery even harder to resist. As for your own enjoyment of this recipe, here's a final clue: You don't have to use alcohol. Clare's recipe suggests easy substitutions for the rum-based Mexican coffee liqueur known as Kahlúa. (On the other hand, to make your own Kahlúa, see Clare's recipe in the back of the Coffeehouse Mystery
Billionaire Blend.
)

Makes one 9-by-13-inch pan of blondies (24 squares)

For the Batter

10 tablespoons (1 stick + 2T) unsalted butter, softened

1 cup packed light brown sugar

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cup white, granulated sugar

2 eggs, room temperature

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cup Kahlúa (or espresso or strong coffee or cream)

1 tablespoon vanilla

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teaspoon cinnamon

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teaspoon espresso powder

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teaspoon table salt (or finely ground sea salt)

1 teaspoon baking powder

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teaspoon baking soda

1-
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cups all-purpose flour

For the Chocolate-Coffee Swirl

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cup chocolate chips (semi-sweet or dark/bittersweet)

1 tablespoon Kahlúa (or coffee, espresso, or cream)

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tablespoon butter

Step 1—Prep the oven and pan.
First preheat your oven to 350°F. Butter a 9-by-13-inch baking pan and line it with parchment paper, allowing the excess to hang over the two long ends. This allows you to lift your final baked product out of the pan to cool and easily slice into squares.

Step 2—Mix the blondie batter.
Using an electric mixer, cream the softened butter and brown and white sugars. Add eggs, Kahlúa, vanilla, cinnamon, espresso powder, salt, baking powder, and baking soda. Beat well until the batter is smooth. Finally blend in the flour, but do not overmix. Batter will be thick, like cake frosting, pour into pan and use the back of a spoon to spread it evenly and smooth the top. Set aside.

Step 3—Make the chocolate-coffee swirl.
Place the chocolate chips in a microwave-safe bowl. Toss chips well with 1 tablespoon Kahlúa (or coffee, espresso, or cream). Chop in a small amount of butter (
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tablespoon). Stir again. Now zap in a microwave for 15 seconds. Stir. Zap again. This method ensures you will not burn the chocolate, which cannot be saved once ruined. You can also melt it all in a double-boiler.

Step 4—Finish and bake.
Using a spoon, dollop
very small mounds
of the warm chocolate-coffee ganache (in polka dot fashion) over the entire top surface of the blondie batter. Using a wooden skewer, chopstick, or knife, swirl these dollops through the batter well, creating your own Jackson Pollock–esque mocha masterpiece. Bake until a toothpick inserted comes out clean, about 20–23 minutes. Do not overbake. Remove and allow to cool in the pan for at least 30 minutes. The blondies will deflate and ridges will appear. Finished Cappuccino Blondies will not be crunchy or cakelike but moist and chewy like fudge brownies, but with the amazing flavors of a coffeehouse cappuccino. The cooler they become, the easier they will be to handle. When completely cool, slice into squares, and eat with java joy!

Clare Cosi's Black Forest Brownies

Waldeinsamkeit
is the German term for the peaceful and harmonious feeling of being alone in the forest. Once Clare Cosi ventures into the wooded maze of the Central Park Ramble, however, her
Waldeinsamkeit
more resembles the Black Forest.

The real Black Forest is located in Southwest Germany. While food historians aren't entirely sure who invented the famous Black Forest Cake, many believe the culinary roots lie in the soaking of the region's famous sour cherries in
Kirschwasser
(a cherry brandy) and serving them with whipped cream. Because chocolate is popular in Germany, these flavors were eventually combined into a much beloved torte of chocolate sponge cake, kirsch-soaked cherries, and whipped cream. Clare's brownies are loosely based on the flavors in that wonderful German cake. May you enjoy them—in or out of the woods.

Makes one 9 × 13-inch pan of brownies (24 squares)

For the Cherries

2 heaping cups fresh or frozen cherries (about 40) or Maraschino cherries

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cup kirsch or white rum

2 tablespoons sugar

For the Brownies

Your favorite recipe or boxed mix for a 13 x 9-inch pan.

Step 1—Infuse the cherries.
Destem, pit, and roughly chop fresh or frozen cherries. Place in a bowl or small plastic container, toss with sugar, and cover with kirsch (or white rum). Cover the bowl with plastic wrap or seal the plastic container and allow to macerate in the refrigerator for
at least
8 hours. When ready to use,
drain them very well.

Step 2—Make your brownies.
Use your favorite recipe or a mix. Be sure it's a 13x9-inch pan recipe. Bake them and allow them to completely cool. Do not cut or remove from pan.

Step 3—Create the Black Forest topping.
Prepare Clare's Whipped Cream and Marscapone Frosting (see the recipe below). Now use the infused and
drained
cherries that you created in Step 1. Set aside a small amount for a garnish and fold the rest into the frosting. Ice the top of the cooled pan of brownies. Garnish with chocolate curls* and cut into squares.

*Chocolate curls:
Start with a block of room temperature dark, milk, or white chocolate. Using a vegetable peeler, scrape the block and you'll see curls of chocolate peel away.

Clare's Whipped Cream and Mascarpone Frosting

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cup heavy cream, well chilled

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cup Italian mascarpone (or cream cheese)

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cups powdered sugar

1 teaspoon pure vanilla extract (for a whiter look, use clear vanilla)

2 tablespoons kirsch, white rum, or cream

Using an electric mixer, whip the very cold heavy cream until it forms stiff peaks. Set aside in the refrigerator. Meanwhile, in another bowl, beat the mascarpone (or cream cheese), powdered sugar, vanilla extract, and kirsch (or rum or cream) until combined. Take out your whipped cream and fold it gently into the bowl of mascarpone, sugar, and vanilla.

Chocolate Cream “Inside-Out” Coffee Cake

After falling down a six-story rabbit hole, Clare Cosi discovered an underground club full of temptations worthy of the “Hansel and Gretel” gingerbread cottage. Clare couldn't pass up a slice of this cake, which she recognized as one of her favorites from the legendary Babka's
dessert menu. A heavenly cloud of mocha whipped cream is tucked between layers of devil's food and topped by a fudgy layer of chocolate ganache infused with espresso. It's outrageously good and sinfully delicious—but is it worth risking a run-in with Baba Yaga? Clare will get back to you on that one.

For the Cake*

10 tablespoons unsalted butter, softened to room temperature

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cup vegetable, canola, or extra-virgin coconut oil

1
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cups white granulated sugar

1 teaspoon pure vanilla extract

3 large eggs, lightly beaten with fork

1 cup + 2 tablespoons whole milk

2
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cups all-purpose flour

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teaspoon baking soda

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teaspoon baking powder

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teaspoon table salt

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cup unsweetened cocoa powder

For the Mocha Cream Filling

2 cups cold heavy cream

12 ounces cream cheese

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cup sugar

2 tablespoons unsweetened cocoa powder

1 teaspoon pure vanilla extract

1 teaspoon instant espresso powder dissolved into

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cup Kahlúa or brewed coffee or espresso

For the Glaze

1 tablespoon unsalted butter

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cup brewed coffee (or espresso)

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teaspoon instant espresso powder
^†

5 ounces semisweet block chocolate, chopped into uniform pieces

1 teaspoon pure vanilla extract

*A note on using a cake mix:
To save time, you can certainly use a devil's food cake mix, but follow the directions in Step 1 regarding (a) pan size and (b) preparing the pan to prevent the cake from sticking.

†A note on espresso powder:
Espresso powder is made from freeze-dried espresso. It dissolves in water to create instant espresso. While Clare would never recommend drinking espresso made from freeze-dried powder, she highly recommends using good-quality espresso powder (rather than freeze-dried instant coffee) to add coffee flavor to your baking and cooking. Look for espresso powder in the instant coffee section of your grocery store or search online.

Step 1—Make the cake batter.
First preheat the oven to 350°F. Butter a rimmed baking sheet measuring around 18 by 12 (to 13) inches and line the bottom with parchment paper. Butter the paper and dust with unsweetened cocoa powder, tapping out any excess. Use a devil's food cake mix or these directions to create the batter: Using an electric mixer, cream the butter and sugar until light and fluffy. Add the oil, vanilla, eggs, and milk. Blend until smooth. In a separate bowl, sift together the remaining dry ingredients. Add this dry mixture, a little at a time, to the mixing bowl, beating between additions until a smooth batter forms. Do not overmix. Spread the batter evenly on the prepared baking sheet.

Step 2—Bake and chill the cake.
Bake for about 20 minutes, or until the cake has risen, is slightly springy, and a toothpick inserted into the center comes out with no batter clinging to it. Transfer the pan to a rack to cool. Gently invert the cooled cake and peel away the parchment paper. Slice the cake down the middle, crosswise, to form two even rectangles. Slip these into the fridge to chill while you prepare the filling.

Step 3—Make the mocha cream filling.
Using an electric mixer on low speed, blend the heavy cream, cream cheese, sugar, unsweetened cocoa powder, vanilla, and espresso powder dissolved into the Kahlúa (or brewed coffee or espresso). Once blended, switch to high speed and whip vigorously until the cream forms firm peaks.

Step 4—Assemble the cake.
Invert one of your cake rectangles so the flat bottom is facing up. Spread the cream filling evenly. Now cover it with the second cake rectangle (again with the flat bottom facing up). Lightly press down on the top layer. Run an offset spatula (or wide flat knife) around all of the edges to smooth them. Chill the cake for at least 1 hour. Then prepare the topping.

Step 5—Make the chocolate-coffee ganache topping.
In a small saucepan, over medium heat, bring the butter, granulated sugar, instant espresso powder, and brewed coffee (or espresso) to a simmer (do not boil). Take the pan off the head and stir in the chocolate. When the chocolate is melted, stir in the vanilla. Let the glaze cool for about 30 minutes. It should become slightly thick. Pour the glaze onto the center of the cake and gently spread it—ideally with an offset spatula (or in a pinch, the back of a spoon)—until it evenly covers the top of the cake and drizzles over the sides. Chill the cake for several hours (or overnight). Slice into squares and eat with joy!