How you doin’? Justin Willman is one of my favorite magicians.  He has a Netflix series that defies logic.  I had an opportunity earlier this year to see his show at the Venetian Hotel in Las Vegas and it was a blast. I was actually a participant in the show as he turned my $100 bill into a worthless phony single dollar bill.
 
If you love magic as much as I do, then this magical dessert is for you. It is actually a classic French dessert that separates into three delicious layers.
 
I found out a long time ago that there’s no separating baking from magic. Or maybe there’s no separating baking from science. I love to learn the hows and whys behind kitchen magic, but even with that knowledge, when a soupy batter turns into a cake with three distinct layers, it just feels like magic.
 
My Magic Cake transforms one gooey batter into a 3-in-1 layered dessert with a thick and fudgy bottom layer, a creamy custard center, and a fluffy layer of sponge cake on top. The magic all happens in the oven—no special ingredients or equipment required.  The recipe calls for only a short list of pantry staples, plus it’s easy to customize with different flavors.
 
Magic cake is nothing new. It originates from Southwestern France where it is known as gâteau magique. With a thin batter similar to that of crepes or clafoutis, its origins are not that surprising.
 
In fact, it struck me that if you dappled the batter with some cherries or fresh berries before baking, it’d be deliciously similar to a clafoutis, a staple of the Southwestern region of Limousin.
 
The low oven temperature delays when the cake’s magic structure takes place. As the batter slowly warms in the oven, the starch sinks to the bottom, and air bubbles from the egg whites rise to the top. This results in a dense layer on the bottom, a custardy center, and an airy cake on top.
 
Prep time:  20 minutes
Cook time:  50 minutes
Chill time:  90 minutes
Yield: One 8 x 8-inch cake / 9 servings
 
Ingredients 
2 cups whole milk
1/2 cup unsalted butter, diced into tablespoon-sized pieces
4 large eggs, separated
2/3 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
3/4 cup all-purpose flour
Powdered sugar, for dusting
 
Directions

1. Preheat an oven to 325⁰ F.
2. Prepare an 8-inch square pan with butter or spray.
3. Line the pan with a layer of parchment paper covering the bottom and up 2 sides with a slight overhang.
4. Lightly grease the parchment paper.
5. In a small saucepan, heat the milk and butter on low heat until the butter melts. Don’t let the milk come to a boil or simmer. It should be warm but not scalding hot, 105⁰ to 115⁰ F. Set aside.
6. In a large bowl and using a hand mixer, beat the egg whites on medium-high speed until they form stiff peaks, about 4 to 5 minutes. When you lift the beaters out of the bowl, the whipped egg whites should stand up at a point and hold that point.
7. In another large bowl, beat the egg yolks, sugar, vanilla extract, salt and nutmeg on high speed until the mixture is pale and creamy, about 2 minutes.
8. Add the flour to the egg yolk mixture and beat on low speed until combined. It may seem like there is too much flour, but the batter will soon be thinned out.
9. Continue mixing on low speed, or switch to a whisk, and pour in the warm milk and butter one ounce at a time. Once you've incorporated about half of the milk mixture, you can pour in the rest and whisk to combine. The batter will be thin and smooth, like crepe batter.
10. Add the beaten egg whites, using the whisk to gently mix until there are no large lumps of egg whites. Don’t overmix—there should still be a layer of foam on top of the batter.
11. Carefully pour the batter into the prepared pan.
12. Bake until the top is golden brown, the cake has begun to pull away from the sides of the pan, and the center has a slight jiggle when the pan is gently shaken, about 50 minutes.
13. Remove the pan from the oven and set it on a wire rack until it’s cool enough to go in the refrigerator, about 30 minutes.
14. Let the cake chill in the fridge for at least 1 hour before serving. You can skip chilling step and serve the cake at room temperature, though it won’t slice as neatly.
15. Dust the top of the cake with powdered sugar, then slice it into squares.
16. If desired, serve with fresh fruit and, for extra indulgence, a dollop of whipped cream.
17. Store leftover magic cake, well-covered, in the refrigerator for up to 3 days. Magic cake does not freeze well. The freezing and thawing process will affect the texture of the custard layer.

ChefSecret:  Magic cake is slightly more forgiving than you might imagine, but here are some secrets for attaining perfectly defined layers.

• The order of operations is important for achieving the distinct layers in this cake. If any yolk gets into the egg whites, they won't whip properly. Whip the egg whites first so you don't have to wash the beaters in between steps. The egg whites are added to the batter at the end, so they don't deflate and prevent the sponge cake layer from forming.
• Add the milk and butter slowly to avoid lumps. Start by adding a splash at a time, mixing it in completely before adding the next splash. Once you get through about half of the milk mixture, you’ll know it's safe to add the rest all at once without the batter clumping.
• Don’t over-mix when adding the egg whites. There should still be a layer of foam floating on the top of the batter, which will bake into the spongy top layer of the cake.

The mix of textures already makes this cake interesting. But with a simple vanilla base, it’s easy to change the flavors. Here are some of my favorite flavor variations for magic cake:

• Chocolate: Whisk 1/3 cup of cocoa powder into the warm milk and butter until dissolved and no lumps remain. Reduce the flour to 1/2 cup. For a more complex chocolate flavor, add 1 teaspoon of instant espresso powder.
• Nutella: Mix 1/3 cup Nutella into the egg yolk mixture before adding the flour.
• Zest: Stir in the zest from 1 lemon or 1 orange.
• Coffee: Dissolve some instant espresso powder in the warm milk and butter mixture. Use 2 to 3 teaspoons, depending on how strong you’d like the coffee flavor.

You can skip the chilling step and serve the cake at room temperature, though it won’t slice as neatly.

Quip of the Day:  Magic is believing in yourself, if you can do that, you can make anything, including this dessert, happen.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Dessert #Cake #Baking #GateauMagique #MagicCake #JustinWillman #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My rich and decadent Chocolate Buttermilk Pound Cake is the perfect dessert for any chocolate lover.
 
The buttermilk adds a tender texture, while the cocoa powder gives it a deep chocolate flavor. With a hint of vanilla and almond extract, this cake is moist, flavorful, and perfect for any occasion.
 
Finish it off with a white buttermilk vanilla icing or a dark or milk chocolate drizzle.  If you can’t make up your mind, use both glazes!
Ingredients 
1 cup softened salted butter
1 cup granulated sugar
1 cup brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 large room temperature eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups whole buttermilk
1 cup semi-sweet chocolate chunks
 
Directions

1. Preheat an oven to 350° F.
2. Grease and dust a bundt pan or two loaf pans or an angel food cake pan. Dust with cocoa powder to prevent white streaking.
3. In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, vanilla extract and almond extract. Beat for 5 minutes until the mixture is light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt.
6. Add the sifted dry ingredients alternately with the buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
7. Once all the dry ingredients are added, stop and scrape down the sides and bottom of the bowl.
8. Add the chocolate chunks and beat the batter for 30 seconds on medium-high speed until smooth and creamy.
9. Pour the batter evenly into the prepared pan(s).
10. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan for 30 minutes, until the sides release from the pan.
12. Carefully remove the cake from the pan and transfer it to a cooling rack to cool completely.
13. Once the cake is completely cooled, ice, frost or drizzle with your favorite frosting or just dust with powdered sugar. See my recipes for glazes below.

Chocolate Glaze
3/4 cup semisweet chocolate chunks or chips
3 tablespoons unsalted butter
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
 
Directions
To make the chocolate glaze

1. Combine the semi-sweet chocolate morsels, butter and corn syrup in a microwave-safe glass bowl.
2. Microwave at medium power (50% power) 1 to 1-1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth.
3. Stir in the vanilla.

 
White Buttermilk Glaze
1 cup confectioners’ sugar
1 to 2 tablespoons buttermilk
1/2 teaspoon pure vanilla extract
 
To make the white buttermilk glaze

1. Whisk together the confectioners’ sugar, buttermilk and vanilla in a small bowl until smooth.
2. Add up to 1-3 tablespoon buttermilk, if desired, for more drizzle-able consistency.
3. Drizzle warm glazes over cooled cake.

 
ChefSecret:  Your choice… you can use different baking pans for this recipe.  I usually have bad luck with Bundt pans as the more intricate the design the better the chance the cake will stick to the pan.  I used an old-fashioned angel food cake pan for this recipe.

Quip of the Day:  What do you call a cake that’s always cold? A frost-ed cake.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #ChocolateCake #ButtermilkChocolateCake #Buttermilk #2025 #QuarantineKitchen #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I designed my first Baked Brie En Croute for TGI Friday’s way back in the day. Originally, I fried the Brie because it was quick and easy, but it had too much cheese leakage. I then tried to bake it in the oven, but that was too slow. Finally, I placed the cheese wheel in a microwave oven with a little brown sugar on the top. It was good and quick, but not the “en croute” I was looking for.
 
My ultimate Baked Brie En Croute recipe wraps a whole mini wheel of Brie cheese topped with preserves in store bought puff pastry. It's baked until the pastry is golden and crisp, and the Brie is warm and gooey inside for a cheesy treat.
 
It’s quick and easy to make and everyone will love it.
 
Prep time:  10 minutes
Bake time:  30 minutes
Yield:  6 to 8 servings:
 
Ingredients 
1 (8 ounce) wheel Brie cheese
3 tablespoons raspberry, apricot or peach preserves
1 sheet frozen puff pastry, thawed
1 large egg white
 
Directions

1. Preheat the oven to 350⁰ F.
2. Lightly grease a sheet pan or line with parchment paper.
3. Spread the preserves of choice on top of the Brie.
4. Wrap the entire wheel of Brie with one sheet of puff pastry.
5. Transfer onto the prepared baking sheet seam-side down.
6. Brush the puff pastry with the egg white top and sides.
7. Bake in the preheated oven until pastry is golden brown, about 30 minutes.
8. Serve immediately.

ChefSecret:  I did all the development research just for you and I consider baking this recipe as the best way.
Quip of the Day:  Q. What happened after an explosion at a French cheese factory? A: All that was left was de Brie.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #HorsDd'Oeuvres #HolidayRecipes #2024Recipes #BrieEnCroute #Brie #BakedBrie #PuffPastry #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? No one has never doubted my taste for all things sweet—and Original Danish Kringles are high on my list.
 
What’s a Kringle? A Kringle is a hand-rolled Danish-style pastry dough that’s been rested overnight before shaping, filling and baking. After filling with fruit, nuts or other flavor combinations, the pastry is baked and topped with a sweet almond scented white glaze.
 
Joan’s native Wisconsin state has historically been a center of Danish-American culture and Kringle-making. A typical Racine-made Kringle is a large, flat oval measuring approximately 14 inches by 10 inches and weighing about a pound and a half. The Kringle became the official state pastry of Wisconsin in 2013.
 
Prep time:  20 minutes
Refrigerate time:  overnight
Bake time:  20 to 25 minutes
Yield:  2-Kringles / 8 to 10 Servings
 
Ingredients 
For dough
4 cups all-purpose flour
1 cup unsalted butter, slightly softened
2 tablespoon granulated sugar
1 teaspoon fine kosher salt
1 package instant yeast
2 large beaten eggs
1 cup whole milk
 
For the filling
1/2 cup granulated  sugar, divided
1/2 cup packed brown sugar, divided
1 teaspoon ground cinnamon, divided
6 tablespoons melted unsalted butter, divided
1 cup finely chopped almonds, divided
 
For glaze
2-2/3 cups confectioner’s sugar
2 tablespoons unsalted butter, softened
4 tablespoons hot water
1 tablespoon whole milk
1-1/2 teaspoons almond extract
 
Directions
To make the dough

1. Put the flour, butter, sugar and salt into a large mixing bowl. Using a pastry blender, two knives, or your hands, blend together until the mixture is crumbly.
2. In a separate bowl, mix the dry yeast, beaten eggs and milk.
3. Add milk mixture to dry ingredients.  Mix well with a fork until all ingredients are blended. The  mixture will pull away from the sides and form a ball.
4. Divide the dough into two pieces and flatten into discs.
5. Wrap the discs in plastic wrap and refrigerate overnight.

The next day / assemble the Kringles

1. Preheat the oven to 350⁰ F.
2. Mix together the two sugars and the cinnamon in a small bowl.
3. Melt the butter and set aside.
4. Roll out each piece of dough to 1/8 inch thickness about the length of your cookie sheet and as wide as 1/8 inch will allow.
5. Brush each piece of dough with half of the melted butter; sprinkle each piece with half of the sugar mixture and top with half of the almonds.
6. Rolling from the short ends, roll each side in toward the center.  Pinch the center together and roll the ends under. Repeat with the second piece of dough.
7. Place each Kringle on an ungreased cookie sheet. Gently shape each Kringle into an oval.
8. Allow the Kringles to proof for 30 minutes.
9. Split the top of the dough with a sharp knife.
10. Bake 20-25 minutes rotate the pans halfway through the baking time.
11. Remove Kringles from cookie sheets to a cooling rack and let cool for about 10 minutes before glazing.

To glaze the Kringles

1. Mix glaze ingredients together and whisk until smooth.
2. Drizzle and spread the glaze over the top of the Kringles.

ChefSecret:  Baker's guilds in Europe have used the Kringle or pretzel as a symbol for centuries. It is told that when Vienna was besieged by the Turkish Ottoman armies in 1529, local bakers working in the night gave the city defense an early warning of the attacking enemy. For this, they were later rewarded by the Pope, with permission to use a crown as part of their Kringle Guild Symbol.

Quip of the Day:  Have you heard about the dippy Dane; he spent the whole day staring at a can of frozen orange juice because the label said concentrate!
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Do you have a question or comment?  Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #DanishKringle #WisconsinKringle #Breakfast #Brunch #HolidayRecipes #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                                                        PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? When I need a plush quick cinnamon-y breakfast, I make these easy, cinnamon rolls with an irresistible layer of cream-cheese-powdered-sugar-glaze. It makes my entire house smell like Christmas morning at the North Pole or one of those cinnamon roll kiosks at the county fair or the airport terminal. 
 
My Christmas Morning Breakfast Cinnamon Rolls recipe is the real deal. It has a soft, snuggly dough that’s topped with a ton of buttery cinnamon sugar before it’s rolled up, sliced and baked. I love to eat these cinnamon rolls by slowly unraveling the coil and savoring each sweet bite saving the gooey middle for the last bite. They’re the perfect weekend brunch treat or holiday breakfast! Those who don’t work with dough often should have no fear. This dough is smooth, soft and super easy to roll out after the first rise.
 
Prep time:  1 hour
First Proof time:  1 to 1-1/2 hours
Second Proof time:  1 to 1-1/2 hours
Bake time:   20 minutes to 25 minutes
Yield:  12 Cinnamon Rolls
 
Ingredients 
For the dough
1 cup warm whole milk (100 to 110ºF)
1 (1/4-ounce) packet instant or active dry yeast (2 1/4 teaspoons)
4-1/2 cups bread flour, plus more as needed
2 large eggs, at room temperature
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1/2 cup granulated sugar
1-3/4 teaspoons kosher salt
 Cooking spray
 
For the filling
8 tablespoons (1 stick) unsalted butter, at room temperature and very soft
1 cup packed dark brown sugar
2 tablespoons ground cinnamon
1/2 teaspoon kosher salt
 
For the cream cheese frosting
4 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1/2 teaspoon almond extract
1/8 teaspoon kosher salt
1-1/2 cups confectioners’ sugar
 
Directions 
To make the dough

1. Place 1 cup warm whole milk in a stand mixer, sprinkle with 1 (1/4-ounce) packet instant yeast, and stir to combine. Let sit for a few minutes until foamy.

Baker’s notes: The water temperature should not exceed 110⁰ or it will kill the yeast. If the yeast doesn't foam, it has expired, and you should get new yeast and start over.

1. Add the bread flour, room temperature eggs, melted unsalted butter, sugar and kosher salt.
2. Mix with the dough hook attachment on low speed until combined, about 2 minutes.
3. Increase the speed to medium and mix until the dough is elastic and smooth, and pulls away from the sides of the bowl, 8 to 10 minutes more.
4. After 5 minutes, if the dough is still sticky, knead in more bread flour, 1 tablespoon at a time as needed.
5. Coat a large bowl with cooking spray.
6. Transfer the dough into this bowl and turn to coat in the cooking spray.
7. Cover and let rise in a warm place until visibly puffed; does not need to double in bulk, 1 to 1-1/2 hours.

To make the filling

1. Beat the very soft unsalted butter, packed dark brown sugar, ground cinnamon and kosher salt together with a fork in a medium bowl until it forms a paste with no visible cinnamon or sugar.

To assemble and bake the rolls

1. Coat a 9X13-inch glass baking dish with cooking spray.
2. Line the bottom of the baking dish with a sheet of parchment, then spray the parchment and sides of the baking dish with cooking spray.
3. Lightly dust a work surface and rolling pin with flour.
4. Gently punch the dough down.
5. Transfer onto the work surface and lightly dust the top with flour.
6. Roll the dough out into a rough 12X24-inch rectangle (about 1/8-inch thick), with a longer side closer to you.
7. Drop the filling in marble-size pieces all over the dough, then using an offset spatula spread into an even layer as best you can, leaving a 1/2-inch border.
8. Starting at the long end closest to you, roll the dough up tightly into a log.
9. Pinch the seam tightly together at the top.
10. Position the log seam-side down. Cut the dough crosswise into 12 pieces with a serrated knife.
11. Place the pieces, cut side up in the baking dish, 4 across and 3 down the dish, spacing them evenly apart.
12. Coat a sheet of plastic wrap with cooking spray, then cover the baking dish with the wrap spray-side down. Let rise in a warm place until the rolls are just touching each other, 1 to 1-1/2 hours.
13. About 20 minutes before the rolls are ready, preheat an oven to 375⁰ F.
14. Remove the food film and bake until the rolls are light golden brown, puffed, and register at least 200⁰ F in the parts not touching the filling, 20 to 25 minutes.
15. Let the cinnamon rolls slightly cool while you make the frosting.

To make the frosting

1. Beat the room temperature cream cheese, unsalted butter, almond extract, and salt with the paddle attachment in a stand mixer on medium speed until smooth and whipped in texture, about 2 minutes.
2. Add the powdered sugar and beat on the lowest speed until just combined. Increase the speed to medium-high and beat until fluffy and creamy, scraping down the sides of the bowl as needed, about 2 minutes more.
3. Spread the desired amount of frosting evenly over the still-warm cinnamon rolls.
4. Let the cinnamon rolls cool for at least 10 minutes more before serving warm with any remaining frosting.

ChefSecret: I like to concentrate on gifts first thing Christmas morning rather than food prep. Here are my make-ahead secrets: Make the cinnamon roll recipe through step 20. Cover the baking dish and place in the refrigerator overnight. The next morning, a few hours before you plan to eat, let the baking dish sit in a warm place until the rolls rise; they should be just touching each other. Uncover and bake following the recipe instructions.

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

Quip of the Day:  Life is what you bake it, so add cinnamon.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

​#Baking #ChristmasMorningCinnamonRolls #CinnamonRolls #HolidayRecipes #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2024