Irish Cream Chocolate Sourdough Cake

This cake has everything...Chocolate, Sourdough Starter, Irish Cream Liqueur, Cream Cheese Filling, Irish Cream Glaze and Irish Cream Cheese Frosting!  Plus a drizzle of Chocolate Syrup!  That should give you a sugar rush!

Irish Cream Chocolate Sourdough Cake~

1 cup "fed" sourdough starter
3/4 cup milk (whole or 2%)
2 cups flour
1 1/2 cups sugar
1 cup vegetable oil
1 tsp vanilla extract
1 tsp salt
1 1/2 tsp baking soda
3/4 cup unsweetened cocoa powder (not dutch process)
1 Tbsp brewed coffee, cold
1/4 cup Irish Cream Liqueur
2 eggs

Cream Cheese Filling~

1/4 cup sugar
1 8oz. pkg cream cheese, softened
1 egg
1 Tbsp Irish Cream Liqueur

Irish Cream Glaze~

1 cup confectioner's sugar
3 Tbsp Irish Cream Liqueur

Irish Cream Cheese Frosting~

4 oz cream cheese, room temperature
1 cup confectioners sugar
3 Tbsp Irish Cream Liqueur

Chocolate Syrup

In a large bowl, stir together the fed starter, milk and flour, it will be fairly thick.  Cover the bowl with plastic wrap and let sit at room temperature for 2-3 hours.  The mixture will expand slightly.

Preheat oven to 350°.  Grease and flour 12-cup Bundt pan, set aside.

Filling:  Combine all filling ingredients in a small bowl.  Beat at low speed, scraping bowl often, until smooth.  Set aside.

Cake:  In a bowl of stand mixer fitted with the paddle attachment, combine the sugar, oil, vanilla extract, salt, baking soda, and cocoa powder.  Beat on low speed to combine, the batter will be grainy.  Add the eggs, one at a time, beating well after each addition.  Add the coffee and Irish Cream Liqueur.  Beat until combined.  Add the starter mixture to the batter and beat on low until incorporated.  This may take a few minutes and you may need to scrape the starter mixture off the paddle, (the starter will have a slightly elastic quality that makes it stick to the paddle) continue beating until batter is smooth.

Pour 3 cups batter into greased and floured 12-cup Bundt pan.  Spoon filling over batter without touching sides of pan; cover with remaining batter.  Bake for 55-65 minutes or until toothpick inserted in the center comes out clean.  Transfer pan to a wire rack, cool on rack for 15 min.  Turn cake out, removing carefully from pan.  Cool completely on wire rack.

Irish Cream Glaze:  In a small bowl combine confectioner's sugar and 3 Tbsp Irish Cream Liqueur, whisk until smooth.  Drizzle over cooled cake.  Let set for 1 hour.

Irish Cream Cheese Frosting:  Beat cream chees until light.  Add confectioner's sugar and Irish cream liqueur; beat until smooth.  Spread over cake.  Drizzle with Chocolate Syrup.

This should be a favorite for many.  Happy baking!
This recipe came from Turnips2Tangerines.

Party Loaf

With the football season in full swing and the holidays coming up fast...this looks like a perfect fit.  We found this recipe on pinterest from Rhodes Bake-N-Serv Mobile.  Let us know how you like it and if you played around with different ingredients.

Party Loaf

Ingredients

Enough of your favorite sourdough to make one loaf of bread (we think any one of our sourdough cultures would be great with this)
Slices of your favorite cheese
Cooked bacon
Green onion, diced
Dipping sauce

Instructions

Roll loaf into a 20-22 inch rope.  Form into a circle and place in the bottom of a sprayed bundt pan.  Cover with plastic wrap and let rise until double in size.  Remove wrap and bake at 350° F 20-25 minutes or until lightly browned.  Cool and then make cuts lengthwise and widthwise, about 1-inch apart, without cutting through the bottom crust.  Place on a sprayed baking sheet or cooking stone.  Insert cheese slices and bacon pieces between the cuts.  Return to oven and bake an additional 5-10 minutes or until chees is melted.  Serve with your favorite dip in the middle.

Hope this turns into a favorite of yours.  I am thinking of several different ways that I could serve this.  Happy baking!

Moni's Sourdough Rye Pumpkinseed

This is a perfect recipe for this time of year and is bound to be a favorite!

Moni's Sourdough Rye Pumpkinseed

Sourdough Starter

New Zealand for Rye Flour or Polish
Feed with 1:1 water and flour (1/3 whole rye flour + 2/3 pumpernickel rye)

For 2 Loaves...

320 g rye berries, finely ground (or buy stone-ground whole rye flour)
100 g rye berries, ground coarsely (or buy pumpernickel rye)
170 g bread flour
80 g oat bran
(650 g total flour)
2 tsp salt
1 cup pumpkin seeds (raw unsalted)
1 1/2 cups sourdough starter
2 cups water (or pumpkin juice)

Mix dry ingredients in non-metal bowl, add starter and water, mix well using a spatula.

Cover bowl with plastic wrap and place in a warm 70° F location overnight, about 16 hours.

The next morning, transfer dough onto a floured (rye) counter and divide into two pieces: shape into oblong loaves and place into floured (rye) bread baskets.

Let rise in a cool location 60°F for 8-10 hours.

Preheat oven to 500-550°F (place a baking stone on one rack and an empty roasting pan on the rack below). About 10 min before putting in loaves pour 2 cups of water into the roasting pan.

Gently transfer loaves onto a floured (semonlina) peel, score surface with razor blade, and put in the oven.

Bake at 500-550° F (convection) for 5 min, then lower heat to 400° F (bake) for 45-50min.

Hope you have fun baking this.

Sourdough Sugar Cookies Recipes

Halloween, Thanksgiving and Christmas are just around the corner.  What a perfect time to make Sourdough Sugar Cookies!

Sourdough Sugar Cookies Recipe

Ingredients:

1 cup vegetable shortening
2 cups granulated sugar
3 eggs
1 1/2 teaspoons lemon extract or almond extract
1 teaspoon pure vanilla extract
1/2 cup sourdough starter
4 1/2 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon salt

Preparation:

In a large bowl, cream vegetable shortening and sugar.  Beat in eggs, lemon or almond extract, and vanilla extract until mixture if fluffy.  Stir in sourdough starter; set aside.

In a medium bowl, stir together flour, baking soda, and salt;  stir into sourdough mixture.  Refrigerate dough, covered, at least 1 hour or overnight.

Preheat oven to 350° F.  On a lightly floured board, roll dough to 1/4 inch thick;  cut into desired shapes with cookie cutters.  Place 1 inch apart onto ungreased cookie sheets.

Bake 8 to 10 minutes or until very lightly browned on the bottoms.  Remove from oven and cool on wire racks.  When cool, frost and decorate with your favorites.