Sin-Full & Shame-Less

by Natalie Stack

Overview

This is a rich, beautiful dessert to end that special meal—or how about as a Tuesday treat? I love this cake because you look like a genius when you serve it.

Product Details

ISBN-13:	9781546265986
Publisher:	AuthorHouse
Publication date:	10/30/2018
Sold by:	Barnes & Noble
Format:	eBook
Pages:	48
File size:	5 MB

About the Author

Natalie has been in the cooking industry for over 30 years with working in a male dominant world in an era that “woman” weren’t cooks, but support for their male counterparts. She received her schooling in Edmonton&Calgary Alberta so that she could not only compete with the men in this field but excel. Her love of baking came from her grandmother Irene, who taught her the fundamentals in the art of a delicious ending to the perfect meal. That love grew when she worked at a well known chain restaurant when the Baker quit&she was thrust into the roll to continue on&found the solitaire world of creating, more to her liking than the hustle of a busy restaurant. She continues to delight her recipients with her sought after skills in the baking world.

Read an Excerpt

CHAPTER 1

CHOCOLATE LAVA CAKE

40 grams chocolate of your choice.
Chips, bar, or a chunk from your local chocolate shop
½ cup butter
1 cup powdered sugar
2 eggs plus 2 egg yolks room temp
6 tblsps flour
4 small or 2 large ramekins

Preheat oven to 425 degrees - spray or grease with butter the ramekins and place on a cookie sheet

Melt chocolate and butter in microwave 1 minute, stir until smooth. Add powdered sugar, again until smooth. Add eggs and beat for 1 minute, add flour and beat for an additional 1 minute. Spoon into ramekins ¾ full and bake 12-13 minutes. Remove from oven and gently run your knife around the edges, place your serving plate on top of cake and flip, remove ramekin. Hopefully it comes out whole, but if not, better luck next time? It's still delicious.

• To make this a truly sinful and an eye catching dessert ... ... before you make your Lava Cake. ... take 1 ½ cups of raspberries, or berries of your choice add them to a small saucepan with 2 tblsps of water and cook down on low heat until it becomes a chunky sauce, approx. 5 minutes. This you spoon over the cake before serving, with a scoop of vanilla ice cream ... ... genius.

• OR cook down (reduce) 2 cups of Orange Juice until it thickens, about 5 mins, for your sauce

LEMON RICOTTA TORTE

Or a fancy name for skinny cake. This is a perfect summer dessert because it's a light piece of sunshine.

¾ cup butter
¾ cup sugar
4 lemons zested and juiced – set aside
2 tblsps of zest for garnish
3 egg yolks
3 egg whites whipped until firm peaks
1 cup ricotta
½ cup flour
2 tsp baking powder
¼ tsp salt Lemon curd – see recipe in "This and
That"
A cup of whipped cream

Preheat oven at 320 degrees, grease and line bottom of torte pan with parchment, if you don't have a Fluted Torte Pan, a round cake pan will do as nicely. Be aware that batter will only fill 1/3 of the regular cake pan.

Have your egg whites whipped to a stiff peak and lemons zested and juiced, set aside. Cream butter and sugar, add lemon, egg yolks and ricotta, beat until smooth. In a separate bowl, combine flour, baking powder and salt. Gradually add to lemon mixture until smooth, fold in egg whites then pour into prepared pan and bake for 30 minutesor until toothpick inserted in the middle comes out clean.

• Slice torte into 10 pieces

• If you want to get really fancy, decorate the bottom of your serving plate with a smear of whipped cream

• Spoon a small amount of lemon curd, and a dollop of whipped cream on top of torte and sprinkle lemon zest

WHITE CAKE

½ cup butter
1 cup sugar
2 eggs
1/3 cup veg oil
2 tsp vanilla extract
1 ½ cup flour
2 tsp baking powder
¼ tsp salt
½ cup milk

Preheat oven to 350 degrees, grease and flour 2 round cake pans, a rectangle pan, or bundt pan Cream butter and sugar until smooth and light in color (approx. 2 mins) add eggs, veg oil and vanilla, beat for 3 minutes. In a separate bowl mix flour, baking powder and salt, gradually add to butter sugar mixture, alternating with milk (approx. 3 mins) until smooth. Pour into prepared pan(s) and bake 20 to 30 minutes, or until toothpick inserted in the center comes out clean. Cool completely before removing from pans and/or frosting.

• This is the perfect stepping stone cake, it's light and delicious on its own topped with berries and whip cream.

• I recommend adding a½ cup of white chocolate after the batter is mixed before pouring into your pan. For an added treat frost with a flavoured buttercream.

• This can be a lovely lemon cake by adding 1 tsp of lemon exract, baked in two round pans, with a spread of lemon curd in between the layers, frost with a vanilla buttercream, which you can find in" This & That" for both.

• A truly sinful way to enjoy this simple cake is serving it with a drizzle of your favourite liqueur alone or topped with chocolate sauce and ice cream.

CHOCOLATE CAKE

1/3 cup vegetable oil
1 cup sugar
2 eggs
1 cup milk
½ cup applesauce
2 tsp vanilla extract
1 ¾ cup flour
2/3 cup cocoa
1 ½ tsp baking powder
1 ½ tsp baking soda
1 cup boiling water

Preheat oven to 350 degrees, grease and flour 2 round cake pans, a rectangle or bundt pan Cream oil and sugar, add egg, milk, applesauce, and extract, beat for 3 minutes. In a separate bowl combine flour, cocoa, baking powder, soda and salt. Slowly add to oil and sugar mixture, alternating with boiling water. Pour into prepared pan(s) and bake 20 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before removing and/or frosting.

• To make this a double chocolate cake add ½ cup of chocolate, white or dark before pouring into your pan.

• OR for a truly decadent Sin-full cake, make it a triple chocolate by frosting the cake with chocolate buttercream

• Instead of vanilla extract, shake it up with a different flavor, such as orange

LEMON POPPY SEED POUND CAKE

My grandmother would have served this cake with tea to "company." Me? I like any hand held treat to eat on the way to the gym.....umm, yeah no, it's a snack that given a chance turns into a BIG snack, it's that delicious

675 grams butter
675 g sugar
6 eggs
3 lemons, juice and zest, ½ tblsp of zest for garnish
3 tblsp poppyseed
675 g flour
6 tsp baking powder
¼ tsp salt

Preheat oven to 350 degrees, grease and flour a loaf pan

Cream butter and sugar, add eggs, lemon juice and zest. In a separate bowl, combine poppyseed, flour, baking powder and salt. Slowly add to butter sugar mixture until combined, then pour into prepared pan and bake 45-50 minutes or until a toothpick inserted in the center comes out clean

• Too get fancy, remove cooled cake from pan and drizzle with ½ tblsp of lemon juice combined with a ¼ cup of powdered sugar. If too thick to drizzle add water ¼ tsp at a time until you have a smooth glaze

• To make this cake a parfait, cut cake into cubes and layer in a nice glass (drink martinis? Perfect) with berries and whipped cream

CHOCOLATE MOUSSE NO BAKE CHEESECAKE

This dessert is beyond chocolate goodness that is simple and takes no time to prepare. It looks and tastes decadent without you breaking a sweat to make, as you don't need to turn on your oven.

1 1/3 cup chocolate cookie crumbs
1/3 cup butter melted
2 cups whipped cream, 1 cup for topping
½ cup powdered sugar
10 oz cream cheese, room temperature
¼ cup plain yogurt
1 tsp of vanilla
8 oz semi – sweet chocolate, melted and slightly cooled

Line 8x8 pan with parchment paper

Mix the cookie crumbs with the melted butter and press firmly onto the bottom of your pan, refrigerate while preparing the rest of the yummy goodness Whip the cream and slowly add the powdered sugar until you have formed stiff peaks, set aside In a separate bowl, beat cream cheese, yogurt and vanilla until smooth, then slowly add the melted chocolate. When smooth, fold in the whipped cream until fully incorporated. Pour into prepared pan, top with remaining cream, sprinkle choc shavings and chill for a minimum of 4hours.

• To make the chocolate shavings, use your vegetable peeler to "shave" a piece of chocolate. You used chips? Can you imagine trying to shave them? Haha, just sprinkle on top

• Want to look like a Rock Star? Use a flavoured chocolate! Just imagine biting into a Coconut Chocolate Cheesecake? Or Orange? Whatever flavour makes you happy, try it, guaranteed the crowd goes wild!

• How about white chocolate? Surprise!

CHUNKY MINI CAKES

This is chocolate with a little cake.

112 gr vegetable oil
245 gr plain yogurt
122.5 gr milk
1 egg
201 gr sugar
256 gr flour
1 ½ tsp baking soda
160 gr chocolate, chopped into chunks

Preheat oven to 400 degrees and line 12 muffin cups with your pretty liners.

Whisk all the wet ingredients until frothy, set aside. In a separate bowl mix the dry ingredients including your chunky chocolate. Once thoroughly combined add to the wet bowl all at once. Just mix until combined and using a 6oz ice cream scoop fill cups 2/3 full. If the scoop doesn't say the size, it's the big one. Bake 20 minutes.

• This recipe begs to be doubled, or you'll be making them again tomorrow, just saying

• Yep you guessed it, to make this a double chunky diet cheater choice add 64 gr cocoa with the dry ingredients

• The best tip for this oh so yummy muffin, is cool at least 20 minutes before eating, it's hard to resist, but it needs to set a bit or you have a crumbly chocolate mess on your floor

DOUBLE CHOCOLATE CHUNK COOKIES

I'm cutting right to the chase here, no need to see the footnotes first to decide how much chocolate, because you'll add the extra chocolate anyway, right? I usually double or triple this recipe because I like a lot of cookies, for the kids, friends or just to horde for my late night snacking.

1 cup butter
1 cup sugar
2 eggs
2 tsp vanilla
2 cups flour
2/3 cup cocoa
¾ tsp baking soda
¼ tsp salt
2 cups chocolate chunks, chips if you forgot to get the good stuff

Preheat oven to 350 degrees

Cream butter and sugar until the color changes to a light yellow, approx. 2 mins. Beat in eggs and vanilla until combined and fluffy. Sift all the dry ingredients together and slowly add to the wet until combined, add your chunks and beat until not a piece of chocolate is left in the bottom of the bowl. With a 6oz ice cream scoop, drop onto your cookie sheet with room in between as the spread a little and press down until they are even all around. Bake 12 mins forlarge cookies, medium 10 mins, small 8 mins. If you don't trust yourself that they are baked enough, trust ME. Cool 15 mins before sampling.

• To make a nice round, even cookie, use a cookie ring and depending on size of ring, you might need 2 scoops of dough. No matter the size of the ring, press the cookie until it's approx. 1 inch thick

• When completely cooled, make a sandwich with softened vanilla ice cream, wrap individually and freeze

• If you haven't gotten enough chocolate, dip your cookie or sandwich in melted chocolate. Depending how much of the cookie you dip, you'll need approx. 1oz of chocolate per cookie

SALTY & SWEET SQUIRREL COOKIES

Squirrel = Nuts. This is maybe my one recipe that doesn't have chocolate or lemon in it, but it's one of my favourites. I love the combination of a little salt with my sweet, give it a whirl, I guarantee you will too! Be prepared, this recipe makes a bushel, can you make a bushel of cookies? Well a lot then, anywhere from 3 to 6 dozen, and believe you me, you'll be happy with your bushel.

142g of nuts – you choose which kind, but to keep with the theme, I suggest pecans, but it's really all about preference. Toast in a frying pan until they change color and you smell the nut, approx. 3-5 mins, set aside.
2/3 cup light brown sugar firmly packed
100g sugar
113g butter
92g coconut oil softened
2 tsp vanilla
¾ tsp butter-rum extract
1 tsp vinegar
1 egg
241g flour
½ tsp salt
1 tsp baking soda
227g butterscotch chips
67g sugar & 1 ¼ tsp salt for rolling

Preheat oven 375 degrees, line 2 cookie sheets with parchment & prepare your rolling mixture.

Cream butter and coconut oil with the sugars until light in color. Add the egg until combined, then add the rest of the wet ingredients, beat until smooth. If it doesn't appear as creamy as you'd like, that just means your coconut oil wasn't softened enough, no worries my friend, we march on to the delight that awaits us! Add your dry ingredients a little at a time, until you have everything mixed in completely. I recommend the middle ice cream scoop, 4oz. However, it's your choice. Roll the dough into balls and roll in your sugar, salt mixture & place on the cookie sheet about an inch apart. Then press down gently. Bake 8 mins for the small cookie, 10 mins for med, 12 for large.

• As all my recipes, these freeze beautifully, & unless you're having a bake sale, you might want to do that for the late night snacking

• Now take a plate of these lip smacking cookies to the couch, put your feet up and be prepared for peace & serenity

COCONUT CHUNK COOKIES

Like peanut butter and jelly, these two belong together. They NEED to be together, so lets make a date and show them a good time!

1 cup butter
½ cup sugar
1½ cup brown sugar
2 eggs
½ tsp of vanilla
2 ¼ cup flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chunks
2 cups sweetened coconut

Preheat oven to 350 degrees and line you cookie sheet with parchment.

Cream butter and the sugars until light in color. Then add eggs & vanilla, beat until fluffy. Sift your dry ingredients & add a little at a time until combined. Using a 6oz ice cream, drop your balls onto your cookie sheet with room enough for them to spread and press down until they are the same thickness & even all around. Bake for 9 minutes. S Cool before consumption.

• So as not to repeat myself, see the notes for Double Chunk Cookies. Do that.

CHAPTER 2

SHAME- LESS

This section is all about LESS. Less sugar, less fat and generally less prep time. Some won't look like it, but trust that the average baked good has loads of sugar and fat, I fixed that. Here, you'll see mostly what I refer to as mini cakes, as in Muffins. You do not need a frosting to call it a cake, it just needs to be light, moist and delicious. But by all means, frost that muffin if that makes you sing.

JUST TRY IT BROWNIES

1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
4 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
1/4 cup white sugar
1/2 cup of desired fruit, pineapple chunks, chopped strawberries, a fruit with substance
1/4 cup of shredded unsweetened coconut or chopped nuts (optional)

Preheat oven to 350 degrees. Lightly grease an 8x8 square baking dish.

In a blender or food processor puree black beans until smooth. Add all ingredients EXCEPT the fruit and coconut or nuts until very smooth. Add the rest of ingredients just to combine, do not over blend or process.

Pour into pan and bake 25-30 minutes or until a toothpick inserted in the middle comes out clean

This recipe tends to be on the dry side, DO NOT OVERBAKE

When cool, sprinkle fruit and coconut or nuts on top and drizzle chocolate to "anchor" the toppings.

• White chocolate is a nice contrast, and tastes delicious, melt 4oz of chocolate for drizzling with a spoon or fork and you'll forget this delight is made with black beans

• Normally a brownie can be left on the counter until it's devoured, but with a fresh fruit topping it's best to keep it in the fridge

BRAN MINI CAKES

1 ½ cup of wheat bran – 100% Bran Cereal works great
1 cup milk
½ cup of brown sugar
1/3 cup of veg oil
1 egg
½ tsp of van
1 cup of flour
1 tsp of baking soda
1 tsp of baking powder
½ tsp of salt
¾ cup of raisins

Preheat oven to 375 degrees, grease or line 12 muffin cups

Soak the bran in the milk, set aside. Cream together brown sugar with the veg oil, add egg & vanilla. Once combined, sift dry ingredients, add to the wet & mix until thoroughly combined. Fold in raisins. Drop by the method of preferred transfer. ... 6oz ice cream scoop into your muffin cups and bake for 20 minutes.

• You can omit the raisins if that's not your fave, switch with chopped nuts or combine the two. Its all about that happy place

• If you like your muffins big & fat, make your muffin a 12oz, depends on how "less" it is you're going for

(Continues…)

---

Excerpted from "Sin-Full & Shame-Less"
by .
Copyright © 2018 Natalie Stack.
Excerpted by permission of AuthorHouse.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

---

Table of Contents

Sin-full, 1,
Chocolate Lava Cake, 3,
Lemon Ricotta Torte, 4,
White Cake, 5,
Chocolate Cake, 6,
Lemon Poppy Seed Pound Cake, 7,
Chocolate Mousse No Bake Cheesecake, 8,
Chunky Mini Cakes, 10,
Double Chocolate Chunk Cookies, 11,
Salty & Sweet Squirrel Cookies, 13,
Coconut Chunk Cookies, 15,
Shame- less, 17,
Just Try It Brownies, 18,
Bran Mini Cakes, 19,
Raspberry Swirly Cheesecake, 20,
Oat & Raisin Cookies, 21,
Pumpkin Mini Cakes, 22,
Apple Crunch Cookies, 23,
Monkey Mini Cakes, 24,
White Chocolate & Cranberry Cookies, 25,
Raspberry Lemon Mini Cakes, 26,
This & That, 27,
Buttercream Frosting, 28,
Crust of Sir Graham, 29,
Lemon Curd, 30,
Ganache, 31,
Truffles, 33,
Granola Bars, 34,
Egg – Less, 36,
Pumpkin Spice, 37,
Caramel, 38,
Thick Caramel, 39,