Peach Brandy Pound Cake with Peach Brandy Glaze

Peach Brandy Pound Cake with Peach Brandy Glaze | Bakewell Junction

Peach Brandy Pound Cake with Peach Brandy Glaze | Bakewell Junction

Today I’m sharing another great dessert that I made for my family who visited on Labor Day weekend.  This is an easy pound cake that really packs a punch with all the layers of flavor that are included in it.  My cousins were wowed by the flavor and the lovely thick glaze.  I usually keep the glaze as thick as possible because I love the thicker cake to icing ratio.  This is definitely a recipe that I’ll be making again.

Enjoy!

Peach Brandy Pound Cake with Peach Brandy Glaze

Yield:  1 large bundt cake                 Cook Time:  1 hour 20 minutes

Ingredients:

Batter:

  • 3 cups unsifted flour
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 cup (2 sticks) butter, softened
  • 3 cups sugar
  • 6 eggs
  • 1 cup sour cream
  • 2 teaspoons rum
  • 1 teaspoon orange extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1/3 cup peach brandy

Peach Brandy Glaze:

  • 1/3 cup butter, melted
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla
  • 1 1/2 tablespoons peach brandy
  • 1/2 to 2 tablespoons water

Step 1:  For the batter:  Mix together flour, baking soda and salt in a medium bowl and set aside.  Cream butter for about four minutes.  Gradually add sugar and beat until light in color.  Beat in eggs one at time; ensuring that each is completely combined before the next is added.

Step 2:  Add flour mixture in three batches, alternating with two batches of sour cream.  Stir in the rum, peach brandy and extracts until incorporated.

Step 3:  Prepare a large 14 cup, 10 inch bundt (or tube) pan by spraying liberally with cooking spray and coat with flour.  Pour batter evenly in to the pan.  Bake in a preheated 325 degree oven for 1 hour and 15 to 20 minutes.  A toothpick inserted in the center comes out clean when done.  This cake will bake to the very top of the pan, so you could set aside some of the batter for 2 to 3 cupcakes to be baked separately.

Step 4:  Cool cake on a rack for 15 minutes.  Remove the cake from the pan and cool completely on a rack.

Step 5:  For the glaze:  As the cake cools, combine powdered sugar and melted butter in a medium bowl.  Stir in the vanilla.  Stir in the peach brandy.  Stir in 1/2 tablespoon of water.  Based on desired consistency, add up to 2 additional tablespoons of water.  Since I wanted a thick glaze, I used the least amount of water possible.  Note that the glaze will thicken quickly as it cools.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

Cake recipe slightly adapted from a co-worker’s hand written recipe, original origin unknown.
Bundt Cake Glaze adapted from Desktop Cookbook, Bundt Cake Icing / Glaze.

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Remember September 11, 2001

The above pictures are from the 9/11 Memorial site showing where my cousin’s name is located on the memorial.

Every year I take a day off to remember September 11th.  I watch the memorial show hosted by Fox 5 which includes the reading of the names.  What do you do to remember?

Here are some sites that have poignant messages and pictures:

We must never forget.  I know I never will.  Will you remember?

Chocolate Chip Cookie Dough filled Chocolate Sandwich Cookies

Chocolate Chip Cookie Dough filled Chocolate Sandwich Cookie | Bakewell Junction

Chocolate Chip Cookie Dough filled Chocolate Sandwich Cookie | Bakewell Junction

I had heard that there was a new chocolate chip cookie dough filled version of the original Oreo.  I hadn’t been able to find any in the local stores until finally a couple of weeks ago the A&P had them on sale.  I bought two packages and brought them home thinking I would just devour them.  I waited until my hubby was home, so we could try them together.  Well, we were so disappointed.  I wasn’t thrilled and the hubby didn’t like them.  I put them in the fridge and the hubby thought they tasted a little better but he still wouldn’t buy them again.  I set out to find a homemade replacement and failed but still found a really great cookie.  The cookies weren’t crisp enough to replace Oreos.

This cookie is chocolatey and you get to make the filling as thick as you want it.  I made them for my cousins’ visit over Labor Day Weekend and they loved them.  I promise you will too.  I barely had a chance to take a picture before they were gone.

Enjoy!

Chocolate Chip Cookie Dough filled Chocolate Sandwich Cookies

Yield:  20 cookie sandwiches                 Cook Time:  8 minutes

Ingredients:

Dough:

  • 1 1/4 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Chocolate Chip Cookie Dough Filling:

  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup sugar
  • 3/4 cup brown sugar
  • 1 – 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup semi-sweet chocolate chips (I used Ghirardelli’s mini chips)

Step 1:  Line a cookie sheet pan with parchment paper.  Set aside.

Step 2:  Combine the flour, cocoa powder, baking soda and salt in a large bowl.  In another large bowl, beat butter on high for a minute.  Scrape down sides of the bowl as needed.  Beat in the sugars on medium to incorporate.  Mix in egg and vanilla.  Add the flour mixture and mix in on low until incorporated.  Cover dough and transfer to the refrigerator and chill for 30 minutes.

Step 3:  Divide dough in half and return one half to the refrigerator.  For the dough that is out of the fridge, divide it into twenty equal pieces (about 2 teaspoons apiece).  Roll each piece into a ball and place on the cookie sheet in 4 by 5 rows.  Flatten each ball of dough and bake in a pre-heated 350 degree oven for 6 to 8 minutes.  Cool on the baking sheet for 5 minutes.  Cool on racks.  Repeat for the remaining dough in the refrigerator.

Step 4:  Since my cookies weren’t crisp enough after they were completely cool (probably due to the extreme humidity), I pre-heated the oven to 200 degrees and transferred the cookies on the racks into the oven and baked for 20 minutes and let them sit in the oven with the door open until it cooled.  This made the cookies a bit crisp for a short time until the humidity took over.

Step 5:  For the filling:  Combine flour and salt in a medium bowl and set aside.  Melt butter in a medium sauce pan on low heat.  Using a wooden spoon stir the sugars into the melted butter until the butter begins to melt.  Continue stirring until the sugars are mostly melted.  You will be able to tell when that is by tapping the bottom of the pan with the wooden spoon – the crunching sound will be diminished.  Transfer the butter mixture to a bowl and with an electric mixer, cream butter and sugar mixture for about five minutes.  Mix in vanilla and then flour in small batches.  Stir in milk until desired consistency is attained.  Stir in chocolate chips.  Let cool completely.

Step 6:  Divide dough into twenty equal pieces.  Match up cookies based on size.  Place cookie dough between two match cookies and compress so the dough squeezes towards the edges of the cookie.  Repeat for remaining cookies.  Serve chilled.

Enjoy!

Chocolate chip cookie dough filling recipe adapted from Food Network, courtesy of George Duran.  Cookie adapted from Sally’s Baking Addiction.

Tips:  Store in an airtight container in the refrigerator.

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Vanilla Sugar Cookie Hearts

For those of you who joined in on #GetHimFed Fridays, I regret to say that I won’t be co-hosting any longer.  Many thanks to all that joined the party.  I enjoyed seeing all the shared recipes.  You can still join Jess from Hungry Harps on Fridays.

On to what I wanted to share with you…

Vanilla Sugar Cookie Hearts | Bakewell Junction

Vanilla Sugar Cookie Hearts | Bakewell Junction

Two weeks ago was my Mom’s 80th birthday.  We had a get together with family and friends at a local Italian restaurant.  It’s one of the places we liked and helped us decide that we could move into the area.  A few doors down is the other place that gave us that feeling – it’s and Italian deli with all the right aromas.

Instead of having the usual favors for the guests to take home I made cookies.  I made the two varieties of tri-color cookies I usually make for the holidays.  Those are one of my Mom’s favorites.  I also wanted to make something specific for Mom’s 80th, so I settled on Vanilla Sugar cookies in a heart shape with 80 in chocolate.  I used white icing so my chocolate would stand out more than if my icing was red.  My lettering (or numbering in this case) is shaky but I think they turned out kinda cute.

Vanilla Sugar Cookie Hearts | Bakewell JunctionAll packaged and ready for the party.

Vanilla Sugar Cookie Hearts | Bakewell Junction

Enjoy!

Vanilla Sugar Cookie Hearts

Yield:  45 cookies

Dough:

Royal Icing:

Decoration:

  • 2/3 to 3/4 cup milk chocolate chips
  • a few drops of oil to thin out the chocolate

Step 1:  Prepare dough as per the recipe.  Shape dough into a flat disc.  Wrap in plastic wrap and refrigerate for several hours or overnight.

Step 2:  Place the chilled dough onto a lightly floured surface and roll to 3/8 inch thick with a floured rolling pin.  Using a 4 1/2 to 5 inch Christmas Tree shaped cookie cutter, cut out cookies.  After you finish cutting the rolled dough, you can gather the scraps into a flat disc and roll out the dough again and repeat cutting out the cookies.  Preheat oven to 350 degrees.  Line two cookie sheets with parchment paper and set aside.  Set aside.

Step 3:  Place the cookies on the cookie sheet about 1 1/2 inches apart and refrigerate for 15 minutes.  Bake chilled cookies 10 – 12 minutes until edges begin to become slightly golden.  Cool 10 minutes on cookie sheets.  Carefully move cookies to cooling racks and let cool completely.  Repeat for the remaining cookies.

Step 4:  Prepare the icing as per the recipe.  The icing should be the consistency of honey.  I’m leaving the icing white because I want to have contrast with the chocolate numbers.

Step 5:  Line an inexpensive cookie sheet with wax paper.  On top of the wax paper, ring the edges of the cookie sheet with the cooled cookies facing outward.  Spoon 3 to 4 tablespoons of the icing into the corner of a ziploc bag and cut about 1/8 inch of the tip off.  Pipe the icing along the outline of each of the cookies.  Cover the remaining icing with a damp paper towel and then plastic wrap to store for several hours or until the next day until the outline drys

Step 6:  Using a spatula, fill in the outlined cookies to the edge of the outline.  Let dry overnight.

Step 7:  Melt chocolate over hot water or in the microwave.  Stir chocolate to ensure it’s of smooth consistency.  Add in a few drops of oil to loosen up the chocolate.  This will allow you to pipe an 80 onto the center of the cookie.  Place several tablespoons of the chocolate in a ziploc bag and cut about 1/8 inch of the tip off.  Pipe two small zeroes, one on top of the other, for the 8.  This worked better for me than trying to make a figure 8.  Then pipe a large zero next to the 8.  Repeat for the remaining cookies.

Enjoy!

Recipe from Family Circle magazine, 12/12/2000.

Tips:  Store in an airtight container.  Use Bridget’s decorating tips on Bake at 350.

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Man Food Linky Party #GetHimFed Fridays No. 47

Welcome to #GetHimFed Fridays!  Many thanks to all who join the party with us.  So excited to have you all party with us.  Bring your latest food posts.  Sorry I’m posting the party so late.  Couldn’t get the code to work properly but I’ve made so you can link up and view your entry on Hungry Harps.  Hope you can still join us.
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#GetHimFed No. 47 Features | Bakewell Junction
  1. Southern Fried Chicken by O Taste and See
  2. Easy BBQ Wings by Raia’s Recipes
  3. Krispy Kreme Ice Cream Sandwiches by Endlessly Inspired
  4. Breaded Zucchini Chips by Kandy’s Kitchen Kreations
  5. Mini Chocolate Oreo Pies by Sweet and Spicy Monkey

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Man Food Linky Party #GetHimFed Fridays No. 46

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#GetHimFed No. 46 Features | Bakewell Junction
  1. Goat Cheese Ravioli with Walnut Wine Sauce by I’ll Cook, You Wash
  2. Pasta with Roasted Tomatoes, Garlic and Basil by Italian Bella Vita
  3. Runaway Baked Onion Rings by Lorraine’s Resources and Rewards
  4. Zucchini Marinated Salad by The Tumbleweed Contessa
  5. Chicken Piada, an Italian Street Food by My Family Mealtime

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Man Food Linky Party #GetHimFed Fridays No. 45

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#GetHimFed No. 45 Features | Bakewell Junctiongethimfed45Collage
  1. Caramel Crack Candy Ice Cream by Call Me PMC
  2. Copycat Starbuck’s Bacon and Gouda Sandwich by Love Food, Will Share
  3. Sausage Egg and Cheese Crescents by Crazy Adventures in Parenting
  4. Lemon Italian Ice by Three Kids and a Fish
  5. Bagels by Tales From A Middle Class Kitchen

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Malted Chocolate Chip Whopper Blondies

Malted Chocolate Chip Whopper Blondies | Bakewell Junction

Malted Chocolate Chip Whopper Blondies | Bakewell Junction

I had seen this recipe a while ago and had been looking for a reason to try it.  Well, I didn’t have a good reason so I made it just because.  I wanted to change the recipe into bars instead of cookies.  I wasn’t thrilled with the results at room temperature but refrigerating them made all the difference.  They are great right out of the fridge – still tender and soft.

Enjoy!

Malted Chocolate Chip Whopper Blondies | Bakewell JunctionMalted Chocolate Chip Whopper Blondies

Yield:  16 squares                 Cook Time:  25 minutes

Ingredients:

  • 2 1/4 cups of flour
  • 1/2 cup malted milk powder
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup semi sweet chocolate chips (I used Ghirardelli mini chocolate chips)
  • 1 cup chopped plus 16 whole Whoppers candy (about 5 ounces)

Step 1:  Line an 8 by 8 inch pan with aluminum foil so some of overhangs the sides and spray it with cooking spray.  Set aside.

Step 2:  Combine the first five ingredients in a large bowl.  In another large bowl, beat butter, brown sugar and sugar on high for at least three minutes.  Scrape down sides of the bowl as needed.  Beat in the egg and vanilla.  Mix in the flour mixture by hand.  Mix in the chocolate chips and chopped Whoppers.

Step 3:  Bake in a preheated 350 degree oven for 25 – 35 minutes.  Upon removing from the oven and while still warm, lightly press the whole Whoppers one by one in a 4 by 4 pattern in the approximate center of each bar.  Let cool 30 to 45 minutes in the pan.  Using the aluminum foil to remove from pan and cool completely on a rack.  Slice into 4 rows by 4 row squares.  These sliced really cleanly after completely cool.  Refrigerate and serve cold.

Enjoy!

Recipe adapted from Two Peas and Their Pod.

Tips:  Store in an airtight container in the refrigerator.

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Man Food Linky Party #GetHimFed Fridays No. 44

Welcome to #GetHimFed Fridays!  Many thanks to all who join the party with us.  Bring your latest food posts.  Don’t forget to have a great weekend!
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#GetHimFed No. 44 Features | Bakewell Junction
  1. Reese’s Oreo Cookie Pops by Coconut Head’s Survival Guide
  2. Pineapple Sheet Cake by All in All
  3. Polenta Squares with Ricotta and Basil Pesto by Lemoine Family Kitchen
  4. Grilled Italian Sausage Stuffed Peppers by Soup Spice Everything Nice
  5. Nutella Cookie Ice Cream Sandwiches by The Baking Fairy
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Chocolate Zucchini Quick Bread #TwelveLoaves

Chocolate Zucchini Quick Bread | Bakewell Junction - Decadent and chocolicious!

Chocolate Zucchini Quick Bread | Bakewell Junction

Summer is whizzing by for me.  I feel like I’m going to wake up tomorrow and it will be Winter again.  Luckily I had the time to share this super chocolatey and moist recipe.  Since I used mini chocolate chips, they almost disappear during baking and just add to the decadence of the recipe.  The hubby loves it and even made a chocolate sandwich with a slice of it.

Do you have zucchini in your garden?  Do you need recipes to use up your zucchinis?  This recipe is for you.

Enjoy!

Chocolate Zucchini Quick Bread | Bakewell Junction - Decadent and chocolicious!

Chocolate Zucchini Quick Bread

Yield:  1 loaf                 Cook Time:  55 minutes

Ingredients:

  • 1 1/2 cups of shredded raw zucchini (about 1/2 pound or 1 medium zucchini)
  • 1 cup of flour
  • 1/2 cup unsweetened cocoa powder, sifted
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup semi sweet chocolate chips (I used Ghirardelli mini chocolate chips)
  • 2 large eggs
  • 1/2 cup oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract

Directions:

Step 1:  Grate zucchini and set aside.  I used a large box grater.  Mix together the flour, cocoa powder, baking soda, baking powder, salt and cinnamon in a large bowl.  Mix in the chocolate chips and set aside.

Step 2:  Beat the eggs with a hand mixer in another large bowl.  Beat in the oil, sugar, brown sugar and vanilla until completely combined.  Mix in the zucchini.  Fold the flour mixture in to the zucchini mixture until just combined.  Transfer the batter to a greased or parchment lined 9 by 5 inch loaf pan with a spoon.  I usually like to use parchment paper but this time I used cooking spray and it worked perfectly.

Step 3:  Bake in a preheated 350 degree oven for 45 – 55 minutes.  Test with a toothpick; toothpick will be mostly clean when done.  My toothpick wasn’t completely clean after 53 minutes but the bread was done; I think the melted mini chocolate chips caused that.  Let cool 5 to 10 minutes in the pan.  Remove from pan and cool completely on a rack.  Slice and serve.

Enjoy!

Recipe adapted from Lesley Stowe.

Tips:  Store in an airtight container.

Don’t let summer go by without baking bread!  Check out these wonderful recipes for the season:

#TwelveLoaves July:  Summer Fun.  The month of June was filled with lovely cherries!  We have chosen Summer Fun as our theme for July.  Let’s share flat breads, rolls, buns, grilled breads – whatever sweet or savory version you’d like and whatever you feel reflects summer flavors!  Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread for summer fun!  Let’s get baking!

Do you want to add your bread to the collection with the linky tool this month?  Here is what you need to do:

  • When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post.  This helps us to get more members as well as share everyone’s posts.  Please make sure your bread is inspired by the theme.
  • Please link your post to the linky tool at the bottom of my blog.  It must be bread baked to the Twelve Loaves theme.
  • Have your Twelve Loaves bread that you baked this July, 2014, and posted on your blog by July 31, 2014.

Twelve Loaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of our friends.  Thank you to Stacy from Food Lust People Love for hosting this month’s event!

You are next… Click here to enter
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