Crock Pot Indian Vegetable Curry Recipe

Crock Pot Indian

Vegetable Curry Recipe

By Jolinda Hackett, About.com

Ingredients:

• 3 potatoes, chopped
• 1 cauliflower, chopped
• 1 1/2 cups green peas
• 3 tomatoes, chopped
• 3/4 tsp turmeric
• 1/2 tsp chili powder
• 1 1/2 tsp cumin
• 1 tsp curry
• 1 cup water

Preparation:

Place all ingredients in a crock pot or slow cooker. Cook on low for 5 to 6 hours.

Makes 6 fat-free servings.

3 Bean Easy Chili

3 Bean Easy Chili

Recipe by: Lisa Wood

1 small onion chopped
1 can red kidney beans drained
1 can garbanzo beans drained
1 can green beans drained
1 can diced tomatoes
2 cups low salt V8 juice
garlic powder to taste
chili powder to taste
cumin powder taste

Sauté the onion in a little water. Add the rest of ingredients. Add more V8 juice if you want the chili less thicker. Simmer for about 10 minutes.

I like to serve over brown rice. This recipe is so fast and tasty!

Serves 4.

Allergen-Free Brownies

Martha Stewart
Babycakes NYC is a bakery in New York City that specializes in allergen-free treats. Cofounder Erin McKenna shows Martha how to make brownies that are wheat-, gluten-, dairy-, casein-, and egg-free.

Ingredients

Makes about 5 dozen mini brownies.

• 1/2 cup canola oil, plus more for pans
• 3/4 cup plus 2 tablespoons garbanzo and fava bean flour
• 1/4 cup potato starch
• 2 tablespoons arrowroot
• 1 cup unrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon xanthan gum
• 1 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup store-bought unsweetened applesauce
• 2 tablespoons pure vanilla extract
• 1/2 cup brewed coffee or hot water
• 2 cups vegan gluten-free chocolate chips, such as Tropical Source

Directions

1. Preheat oven to 325 degrees. Brush 3 dozen mini-muffin pans with oil; set aside.
2. In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside. In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.
3. Place 1 tablespoon batter into each prepared muffin cup. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let cool completely on a wire rack before unmolding.

First published January 2007

Carrot Bread

Carrot Bread Martha Stewart Try this recipe from chef Jim Lahey's "My Bread" cookbook for a fun fall treat.

Ingredients One 10-inch round loaf. 3 cups bread flour, plus more for dusting 1 1/4 teaspoons table salt 1/4 teaspoon instant or other active dry yeast 1 1/2 cups freshly squeezed carrot juice 3/4 cup currants 3/4 cup coarsely chopped walnuts 1 tablespoon cumin seeds

Directions In a medium bowl, stir together flour, salt, and yeast; add carrot juice. Using a wooden spoon or your hands, mix until a wet, sticky dough is formed, about 30 seconds. If it's not really sticky to the touch, add another tablespoon or two of water. Add currants and walnuts and mix until incorporated. Cover bowl and let stand until surface is dotted with bubbles and dough is more than doubled in size, 12 to 18 hours. Generously dust work surface with flour. Using a bowl scraper or rubber spatula, scrape dough out of bowl in one piece. Using floured hands or a bowl scraper, lift edges of dough in toward center. Tuck in edges of dough to make a round. Place a clean kitchen towel on work surface. Generously dust towel with flour and sprinkle with cumin seeds. Gently place dough on towel, seam side-down. If dough is tacky, dust top lightly with flour. Fold the ends of the towel loosely over dough to cover and place in a warm, draft-free spot to rise for 1 to 2 hours. Dough is ready when it is almost doubled in size and holds an impression when gently poked with a finger. If it springs back, let rise 15 minutes more. Meanwhile, one half hour before the end of the second rise, preheat oven to 450 degrees with a rack set in bottom third of oven. Place a covered 4 1/2-to-5 1/2-quart cast-iron, high-quality all-ceramic, or enameled cast-iron (with plastic handle removed and screw hole plugged with aluminum foil) in the center of rack. Using pot holders, very carefully remove preheated pot from oven and uncover. Unfold towel and quickly but gently invert dough into pot, seam side-up. Cover pot, return to oven, and bake for 25 minutes. Uncover and continue baking until bread is a deep chestnut color, 15 to 20 minutes more. Using a heatproof spatula or pot holders, carefully lift bread out of pot and place it on a rack; let cool completely. **I make this with apple juice instead of carrot juice

Polka-Dot Birthday Cake

Martha Stewart

The cake has a tart flavor from the orange zest and is filled with sweet orange marmalade. If you prefer, you may replace them with lemon zest and lemon curd, or omit the zest and fill the cake with other types of jam, such as raspberry, blackberry, or strawberry (be sure to strain any seeds before using). To decorate the cake pieces, we used red, orange, yellow, turquoise, and royal-blue gel-paste food colors.

Ingredients

Serves 8

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 2 1/4 cups sifted cake flour (not self-rising), plus more for pan
• 1/2 cup milk
• 4 large eggs
• 1 1/2 teaspoons pure vanilla extract
• Finely grated zest of 1 orange
• 1 1/2 cups sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sweet orange marmalade
• Swiss Meringue Buttercream
• Food colors

Directions

1. Preheat oven to 350 degrees. Line an 11-by-17-inch rimmed baking sheet with parchment paper; butter parchment and sides of pan, and dust with flour. Set aside.
2. In a small bowl, whisk together milk, eggs, vanilla, and orange zest. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and salt. With mixer on low, add butter 1/2 stick at a time; beat until mixture is the texture of coarse meal. Add half the milk mixture, and increase speed to medium-high; beat 1 minute. With mixer running, slowly add remaining milk mixture. Beat 30 seconds more.
3. Spread batter into prepared pan, smoothing top with a spatula. Bake until golden on the top and edges are pulling away from the sides, 20 to 25 minutes.
4. Transfer to a wire rack; let cool 10 minutes. Run a knife around the edge of the pan, and invert onto wire rack. Remove parchment; let cake cool completely.
5. Cut cake in half, into two 8 1/2-by-11-inch pieces. In a small saucepan, heat marmalade until it is syrupy (strain as needed). Spread over one half; let cool at least 10 minutes. Top with remaining half.
6. Cut cake into 8 pieces, each about 3 by 4 inches. Cut parchment paper into 8 pieces, each 4 by 5 inches; set a piece of cake on each. Measure 2 1/2 cups buttercream; set aside. Using a small offset spatula, thinly coat top and sides of each piece with some of the remaining buttercream to seal in crumbs. Transfer cakes on parchment paper to a baking sheet, and place in refrigerator 20 to 30 minutes. Remove from refrigerator; cover each piece with a final layer of buttercream, smoothing top and sides with the offset spatula. Return baking sheet to refrigerator.
7. Place 3/4 cup reserved buttercream in a small bowl; tint it red for the numbers. Transfer to a pastry bag fitted with an Ateco #11 large round tip. Divide remaining 1 3/4 cups reserved buttercream among four small bowls; tint each a different color. Transfer all but one color to separate pastry bags fitted with #11 tips. Place remaining color in a pastry bag fitted with an Ateco #5 small round tip to make tiny dots. Remove cakes from refrigerator. Using red frosting, pipe numbers 1 through 8 on top of cakes, a different number on each. Pipe dots around numbers with other colors. Return cakes to refrigerator.
8. To assemble, remove cakes from refrigerator, and remove parchment paper. Arrange cakes on a serving tray, forming a hopscotch or other desired pattern. Serve.

Peanut Butter and Jelly Cookie Cake

Martha Stewart

Cookies can be baked a day in advance; assemble the cake just before serving.

Ingredients

Serves 10

• 7 cups all-purpose flour, plus more for work surface
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 3/4 cup smooth peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg plus 1 large egg yolk
• 1/4 cup dark unsulfured molasses
• 1 cup strawberry jam

Directions

1. Whisk flour, baking soda, and salt in a medium bowl. Put butter, peanut butter, and sugars into mixer bowl; mix on medium-high until pale and fluffy. Mix in egg and yolk. Reduce speed to low. Add flour mixture; mix until just combined.
2. Remove 2 1/2 cups dough. Divide it in half; shape into disks. Wrap each in plastic; refrigerate 30 minutes or overnight.
3. Add molasses to remaining dough in mixer; mix on low speed until combined. Transfer to a pastry bag fitted with a 1/4-inch plain round tip (such as Ateco #7).
4. Preheat oven to 350 degrees. On lightly floured parchment, roll out 1 disk of dough to 1/4 inch thick. Transfer with parchment to baking sheet; freeze until firm, about 10 minutes. Repeat with remaining dough.
5. Cut dough into 2 1/2-inch squares; space 1 inch apart on baking sheets lined with parchment. Pipe molasses dough around edges for "crust." Score diagonally. Freeze until firm, about 15 minutes.
6. Bake until centers are pale golden, 6 to 8 minutes. Transfer to wire racks to cool. Carefully break each cookie at scoring. Spread 1 teaspoon jam on half of the cookies; sandwich with remaining cookies.

Moist Devil's Food Cake

Martha Stewart

Great swoops of glossy frosting make this a wonderfully exuberant cake with a dark backdrop for birthday candles. But this cake is just as suitable for afternoon snacks or a Sunday supper. It keeps well for several days stored on the counter: Cover with plastic wrap or a glass dome to keep the cake from drying out.

Ingredients

Makes one 8-inch round layer cake

• 1 1/2 cups (3 sticks) unsalted butter, plus more for pans
• 3/4 cup Dutch-process cocoa powder, plus more for pans
• 1/2 cup boiling water
• 2 1/4 cups sugar
• 1 tablespoon pure vanilla extract
• 4 large eggs, lightly beaten
• 3 cups sifted cake flour, not self-rising
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• Mrs. Milman's Chocolate Frosting

Directions

1. Heat oven to 350 degrees.arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in 1/2 cup boiling water. Set aside to cool.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.
3. In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
4. Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.
5. Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.

Coconut Cake Frosting

Martha Stewart

This delicious coconut cake frosting recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.

Ingredients

Makes enough for 1 cake

• 1 cup (2 sticks) unsalted butter, room temperature
• 8 ounces cream cheese
• 1 teaspoon pure vanilla extract
• 5 cups confectioners' sugar
• 1 vanilla bean, scraped

Directions

1. Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy.
2. With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes.

Coconut Filling

Martha Stewart

This delicious coconut cake filling is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.

Ingredients

Makes enough for 1 cake

• 5 cups heavy cream
• 3 cups sugar
• 1 pound (4 sticks) unsalted butter
• 1/4 cup cornstarch
• 1 teaspoon pure vanilla extract
• 9 cups shredded sweetened coconut

Directions

1. Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved
2. Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 minute.
3. Place coconut in the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool.
4. Cover filling with plastic wrap and chill overnight. Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy, 4 to 5 minutes

Simple Syrup

Martha Stewart

Ingredients

Makes enough for one cake

• 3/4 cup water
• 3/4 cup sugar

Directions

1. Place water and sugar in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat and let cool.

Coconut Cake

Martha Stewart

This delicious coconut cake recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.

Ingredients

Makes two 10-inch round cakes

• Nonstick cooking spray with flour
• 1 pound unsalted butter, preferably European-style
• 3 cups sugar
• 6 large eggs
• 4 1/2 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups heavy cream
• 1 1/2 tablespoons pure vanilla extract
• 1 teaspoon coconut extract

Directions

1. Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
3. In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.
4. Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.

Ultimate Coconut Cake

Martha Stewart

This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.

Close

Ingredients

Makes one 6-layer cake

• 2 cups sweetened shredded coconut flakes
• 2 Coconut Cake
• Simple Syrup
• Coconut Filling
• Coconut Cake Frosting

Directions

1. Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
2. Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
3. Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
4. Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.

Old-Fashioned Chocolate Cake

Martha Stewart

This is one of Martha's favorite traditional chocolate layer cakes.

Ingredients

Makes 1 six-layer cake; serves 12 to 14

• 1 1/2 cups (3 sticks) unsalted butter, plus more for pans
• 2 2/3 cups sugar
• 1 tablespoon pure vanilla extract
• 4 cups cake flour, (not self-rising), plus more for pans
• 1 tablespoon baking powder
• 1 1/3 cups milk
• 11 large egg whites
• Pinch of salt
• Mrs. Milman's Chocolate Frosting

Directions

1. Heat the oven to 350 degrees. Butter and flour two 8-by-3-inch cake pans. In the bowl of an electric mixer fitted with the paddle attachment, on medium speed, cream together butter, sugar, and vanilla until light and fluffy, about 3 minutes.
2. Sift together flour and baking powder. With the mixer set on low speed, add the dry ingredients to the butter mixture, alternating with milk, starting and ending with flour; scrape down sides twice.
3. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with pinch of salt on high speed until stiff peaks form, 3 to 5 minutes. Whisk in a large spoonful of the beaten whites into the batter to lighten the mixture. Fold the lightened batter into the remaining egg whites. Divide the batter equally among the prepared pans. Bake until golden brown and a cake tester inserted into the center comes clean, about 1 hour 5 minutes. Remove the pans to a rack to cool for 5 minutes. Invert cakes onto wire rack to cool completely.
4. If cakes are not level, use a serrated knife to trim tops off. Carefully slice each cake horizontally into three equal layers, about 3/4 inch thick. (You will have six layers.) To assemble, place one sliced layer on an 8-inch cardboard cake round. Spread with 1/2 cup frosting. Repeat with remaining layers, placing the final layer bottom side up. Cover cake with remaining frosting. Serve immediately.

Seven-Minute Frosting

Martha Stewart

This cake frosting is named for the length of time it must be beaten in the final stage. Have the cake you are going to frost already prepared before making the frosting; it must be spread on while the beaten egg whites and sugar are still pliable; once frosted, the cake may sit out for several hours before being served.

Ingredients

Makes about 5 1/2 cups

• 3/4 cup plus 2 tablespoons sugar
• 1 tablespoon light corn syrup
• 3 large egg whites, room temperature

Directions

1. In a small, heavy saucepan, combine 3/4 cup sugar, corn syrup, and 2 tablespoons water. Heat over medium heat, stirring occasionally, until sugar has dissolved. Rub a bit between your fingers to make sure there is no graininess. Raise heat to bring to a boil. Do not stir anymore. Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent the sugar from crystallizing, until a candy thermometer registers 230 degrees about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.)
2. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. Remove the syrup from the heat when the temperature reaches 230 degrees (it will keep rising as pan is removed from heat). Pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg-white mixture, with the mixer on medium-low speed.
3. Beat frosting on medium speed until cool, 5 to 10 minutes. The frosting should be thick and shiny. Use immediately.

Red Velvet Chocolate Cake

Martha Stewart

If you want your cake to be even redder, increase the food coloring by one to three tablespoons.

Ingredients

Makes 1 two-layer cake

• Unsalted butter, for cake pans
• 2 1/2 cups cake flour, not self-rising
• 1 teaspoon salt
• 1/4 cup cocoa powder
• 1 1/2 cups sugar
• 1 1/2 cups canola oil
• 2 large eggs
• 1/4 cup red food coloring
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1 1/2 teaspoons baking soda
• 2 teaspoons white vinegar
• Seven-Minute Frosting

Directions

1. Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
3. In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans.
4. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.

Gold Marzipan Pumpkins, Leaves, and Acorns

Gold Marzipan Pumpkins,

Leaves, and Acorns

Martha Stewart

These gilded garnishes add appeal to any fall dessert. Try them with our Caramelized-Apple Spice Cake. We used three 7-ounce packages of marzipan to make 8 pumpkins, 10 acorns, and 12 leaves. You can make these days in advance; store them at room temperature.

Gold Marzipan How-To
For Pumpkins
1. Roll room-temperature marzipan into 1 1/2-inch spheres (squat or rotund). With a flat toothpick dipped in vegetable oil, draw lines from top to bottom of each pumpkin.

2. With wide end of toothpick, create an indentation in top of pumpkin for a stem. Create stems by rolling bits of marzipan, and press into top of each pumpkin.

3. Brush pumpkins lightly with gold-pearl luster dust and stems with gold-sparkle luster dust. Let dry overnight.

For Leaves
1. On a surface lightly coated with confectioners' sugar or cornstarch, roll room-temperature marzipan to 1/4-inch thickness. Using leaf-shape cutters, create leaves.

2. Use a toothpick or paring knife to create veins. If desired, twist and curl leaves slightly. Brush lightly with gold-sparkle luster dust. Let dry overnight.

For Acorns
1. Roll room-temperature marzipan into 1/2-inch spheres for the acorn body. Roll one end into a point. Roll about 1/3 of the amount of marzipan used for the acorn into a sphere for the cap. With the clean eraser of a pencil or a gumpaste tool, such as an embosser, press a hole on underside of cap. Gently press cap onto acorn.

2. With a flat toothpick dipped in vegetable oil or a paring knife, create a crosshatch pattern on each cap. Create stems by rolling bits of marzipan, and press into top of each cap.

3. Brush acorns lightly with gold-pearl luster dust. Let dry overnight.

Brown-Sugar Swiss Meringue Buttercream

Brown-Sugar Swiss Meringue Buttercream Martha Stewart This intensely rich, silken frosting works well on spice, carrot, or pound cakes. Try it on our Caramelized-Apple Spice Cake.

Ingredients Makes about 5 cups. 5 large egg whites 1 2/3 cups packed dark-brown sugar 1/4 teaspoon salt 4 sticks (2 cups) unsalted butter, room temperature

Directions Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes. Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes. Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature, and beat before using.

Caramelized-Apple Spice Cake

Caramelized-Apple

Spice Cake

Martha Stewart

Apples caramelized in butter and an array of fall spices lend a unique character to this exceptionally moist cake, which lies hidden beneath a mantle of brown-sugar buttercream. Marzipan garnishes -- tinted gold -- make a festive finish.

Ingredients

Serves 12 to 14

• 2 1/2 sticks (20 tablespoons) unsalted butter, room temperature, plus more for pans
• 1 vanilla bean, halved lengthwise
• 2 pounds Granny Smith apples, peeled, cored, and grated on the large holes of a box grater (4 cups)
• 1/2 cup apple cider
• 2 1/2 cups granulated sugar
• 3 3/4 cups all-purpose flour, plus more for dusting
• 2 1/2 teaspoons baking powder
• 2 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 cup packed dark-brown sugar
• 4 large eggs, room temperature
• 1/2 cup sour cream
• 1 1/4 cups pecan halves (5 ounces), toasted dark and finely ground in a food processor
• Brown-Sugar Swiss Meringue Buttercream
• Gold Marzipan Pumpkins, Leaves, and Acorns

Directions

1. Put 1/2 stick butter into a large nonstick skillet. Using the tip of a paring knife, scrape seeds from vanilla bean into skillet, and toss in pod. Cook over medium heat until butter is lightly browned, about 2 minutes. Stir in apples, cider, and 1 cup granulated sugar. Raise heat to medium-high, and cook, stirring occasionally, for 8 minutes. Reduce heat to low, and cook until apples are golden and translucent and liquid has evaporated, about 10 minutes. Discard vanilla pod. Let cool.
2. Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Dust with flour, and tap out excess. Whisk together flour, baking powder, baking soda, salt, and spices. Reserve 1/4 cup flour mixture.
3. Beat remaining 2 sticks butter, remaining 1 1/2 cups granulated sugar, and the brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Reduce speed to medium, and add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Beat in flour mixture in 2 batches, alternating with the sour cream and scraping bowl as needed. Add remaining 1/4 cup flour mixture to apple mixture, and toss. Fold in apple mixture and pecans.
4. Divide batter between prepared pans. Bake until tops are dark golden brown and a toothpick inserted into centers comes out clean, 55 to 65 minutes. Let cool for 30 minutes on a wire rack. Run a knife around edges of cakes to loosen. Unmold cakes, and let cool, right side up, on rack. (Cakes can be wrapped in plastic and refrigerated for up to 3 days.)
5. Assemble cake: Trim each cake so it's 1 3/4 inches high. Place 1 cake, cut side up, on a cake stand. Spread 1 1/2 cups buttercream over top. Place remaining cake, cut side down, on top. Spread 1 cup buttercream over entire cake. Refrigerate until firm, about 45 minutes. Spread remaining frosting over cake. (Cake can be refrigerated, uncovered, overnight.)
6. Before serving, decorate with marzipan pumpkins, acorns, and leaves.

Velvet Cocoa Cake with Instant Buttercream

Velvet Cocoa Cake with Instant Buttercream Martha Stewart Prep: 35 minutes Total: 1 hour 15 minutes To make decorative icing lines, gently drag the rounded end of a butter knife up the sides and across the top of the cake. Note: To melt chocolate, heat in the microwave for 15-second intervals until almost melted, then stir to finish melting. The cake can be frosted in advance and refrigerated.

Ingredients Serves 12. FOR THE CAKE 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pans 2 1/2 cups all-purpose flour, plus more for pans 3/4 cup cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup granulated sugar 1 cup light-brown sugar 3 large eggs 2 teaspoons vanilla extract 1 1/2 cups buttermilk FOR THE BUTTERCREAM 1 cup (2 sticks) unsalted butter, room temperature 2 jars (7.5 ounces each) marshmallow cream 2/3 cup cocoa powder 2/3 cup semisweet chocolate chips, melted and cooled 1 tablespoon vanilla extract

Directions Make the cake: Preheat oven to 350 degrees. Butter and lightly flour two 9-inch round cake pans. In a bowl, whisk flour, cocoa, baking soda, and salt. In a mixing bowl, cream butter and sugars until fluffy. Add eggs, one at a time, beating until well incorporated. Beat in vanilla. Add the flour mixture to the butter mixture in three additions, alternating with buttermilk and beginning and ending with the flour mixture. Scrape bowl as needed. Pour batter into pans. Bake until toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes before inverting cakes onto rack to cool completely. Make the buttercream: In mixing bowl, beat butter and marshmallow cream until fluffy. Beat in cocoa, chocolate, vanilla, and 1 tablespoon water. If too thin, refrigerate about 5 minutes. Place one layer on platter. Spread top with 1 cup buttercream. Place second layer on top. Frost entire cake with remaining buttercream.

Dark-Chocolate Cake with Ganache Frosting

Dark-Chocolate

Cake with

Ganache Frosting

Martha Stewart

This dense cake offers an intense chocolate experience, complete with fudgy frosting.

Prep: 45 minutes
Total: 1 1/2 hours, plus cooling

Ingredients

Serves 16

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 1/2 cup unsweetened Dutch-process cocoa (spooned and leveled), plus more for pans
• 2 cups all-purpose flour (spooned and leveled)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups packed light-brown sugar
• 2 large eggs plus 2 large egg yolks, room temperature
• 6 ounces bittersweet chocolate, melted
• 1 teaspoon pure vanilla extract
• 1 cup low-fat buttermilk
• Dark-Chocolate Ganache

Directions

1. Preheat oven to 350. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.
2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
3. Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.
4. Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.

Dark-Chocolate Ganache

Dark-Chocolate Ganache
Martha Stewart

Use this rich dark-chocolate ganache with our dark-chocolate cake for a devilish indulgence. Be sure to have a glass of milk handy!

Ingredients

* 2 cups heavy cream
* 1/2 cup confectioners' sugar
* 1/8 teaspoon salt
* 1 pound bittersweet chocolate, roughly chopped


Directions

1. In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners' sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped, and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.

No-Bake Birthday Cake

No-Bake Birthday Cake Martha Stewart This kid-pleasing marshmallow-and-crisp-rice cereal confection has a sweet secret: chocolate-marshmallow icing inside. Cereal bits give it a festive trim. Candies in cupcake liners decorate each plate. Prepare the Basic Crisp-Rice Treats, then follow the molding instructions below to make the cake.
Ingredients Makes one 8-inch, 2-layer cake; serves 8 . Vegetable-oil cooking spray Crispy Cake Basic Recipe Chocolate-Marshmallow Frosting Flower- and ball-shaped cereal pieces	Directions Coat two 8-by-2-inch round cake pans with cooking spray. Prepare crisp-rice mixture; before pouring into pan, reserve 2 tablespoons for patching cake, and set aside, covered. Divide remaining crisp-rice mixture among prepared cake pans. Press into pans with greased fingers to level. Let cool until set, at least 30 minutes. Run a knife around edges of cakes to loosen; unmold onto parchment paper. While frosting is still warm, pour onto center of 1 cake layer, and spread evenly to edges. Let stand 10 minutes. Place second cake layer on top; press down gently. Using reserved pieces of crisp-rice mixture, patch edges where frosting is visible. Decorate with cereal, arranging pieces around top,middle, and bottom edges. Let cake stand until firm enough to slice, at least 30 minutes or up to 2 hours. After 2 hours, wrap cake in plastic wrap to prevent it from getting too hard to slice. Chocolate- Marshmallow Frosting The cereal-and-marshmallow layers of this birthday cake don't need baking. Inside is a fluffy filling made of melted chocolate and marshmallows. Ingredients Makes enough to fill 1 crisp-rice cake . 1 1/2 tablespoons unsalted butter 4 1/2 cups mini marshmallows (7 1/2 ounces) 3/4 cup semisweet chocolate chips Directions Melt butter in a medium saucepan over medium-low heat. Add marshmallows; cook, stirring, until just beginning to melt. Add chocolate and stir until smooth.