Nutella Buttercream Frosting

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I’m currently sitting at home typing this blog post as fast and furious as I can before my kids wake up from their naps.  That’s right I said kids…as in plural, as in I now have more than one!  Our little boy was born at home a little over a week ago on Sunday, May 17th and it’s been non-stop crazy since then.  But in a good way of course. 🙂

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So since I’m pressed for time I’m sharing a super simple, completely decadent buttercream frosting recipe with you today!  I had initially planned on blogging about the whole scrumptious cake you see above but to be honest I was a tad disappointed with how the yellow cake turned out.  Heavy, dense and slightly dry…bummer.  I still think this is the best Yellow Cake recipe I’ve found to date so I’m sticking with that one as my go-to for now.  The Nutella buttercream however was a whole different story.  Not only was it good, it was GOOD.  Forget putting it on the cake, I about made myself sick eating it with a spoon.  But it was so, so worth it.  Try it on homemade Yellow Cake, sandwiched between Chocolate Chip Cookies or even spread over Sugar Cookie Bars.

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Or….just eat it with a spoon.

Enjoy!

Nutella Buttercream Frosting
 
Ingredients
  • 1 stick Unsalted Butter, room temperature
  • ½ c. Crisco
  • 4 c. Powdered Sugar
  • 1 c. Cocoa Powder
  • ¾ c. Nutella
  • 1 c. Heavy Whipping Cream
  • 2 T. Pure Vanilla Extract
Instructions
  1. In the bowl of an electric mixer, beat the butter and Crisco together on medium speed until smooth and creamy. Gradually beat in the powdered sugar and cocoa powder on low speed until combined. Slowly add the heavy whipping cream and vanilla and beat until smooth. Beat in Nutella until frosting is well combined and smooth. Use on cupcakes, cake, cookies or eat with a spoon.
Notes
Makes enough for a round, 9-inch three-layer cake or 48 cupcakes.

 

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Coconut Rum Dark Devil’s Food Layer Cake

Cake Slice

 

Cake

A couple of months ago our Gourmet Cooking Club was Caribbean themed and I made these AMAZING Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa along with a little layer cake.  Ok, it wasn’t a little cake…it was freaking huge!  Kind of on accident.  I wanted to make a four-layer cake so I just thought, oh I’ll double this cake recipe and have four layers!  Well, this is a GREAT idea if you want a cake the size of Mt. Vesuvius.  Seriously, I had two layers of this cake stacked and  was getting worried.  It was big.  Too big.  I then remembered that in the past when I wanted a four layer cake, I just made two cakes and SPLIT THEM IN HALF.  Oh, right.  Needless to say I pressed on and managed to get all four layers stacked, filled and frosted without any major mishaps.  But enough about that, you just want to know how it tasted right?  Of course you do!

Cake Close

I wanted to incorporate Caribbean flavors into the cake so coconut and rum seemed like a no brainer but I wanted to have a little twist so I thought chocolate cake would be perfect.  This devil’s food cake is probably one of the best cakes I’ve ever had.  The original recipe is from Sally’s Baking Addiciton.  I just swapped in some dark cocoa for the light and upped the amount of vanilla a little.  The coconut filling reminded me of a Mounds bar and the coconut frosting was perfect.  My only complaint is that my rum simple syrup really got lost and didn’t come through like I wanted it to.  I thought I had really put enough rum in the syrup (and by enough I mean A LOT more than the recipe called for) and I brushed it pretty generously over each layer, but I couldn’t taste it that well which was a total bummer!  However, I still LOVED this cake and would definitely make it again, especially the devil’s food cake part.  Divine.

Cake Cherries

Enjoy!

Coconut Rum Dark Devil's Food Layer Cake
 
Ingredients
For the Cake*
  • 3½ c. All-Purpose Flour
  • 3½ c. Granulated Sugar
  • ¾ c. Unsweetened Cocoa Powder
  • ¾ c. Special Dark Cocoa Powder
  • 2 t. Baking Powder
  • 4 t. Baking Soda
  • 2 t. Salt
  • 2 c. Buttermilk
  • 1 c. Vegetable Oil
  • 4 Large Eggs, at room temperature
  • 2 T. Pure Vanilla Extract
  • 2 c. Freshly Brewed Strong Hot Coffee
  • *Note: The ingredient amounts listed are because I doubled the original recipe to get 4, 9-inch cakes. It made a HUGE layered cake. It may be more manageable to halve the recipe for 2, 9-inch cakes and then split those in half horizontally in order to make four layers.
For the Rum Simple Syrup
  • ¼ c., plus 2 T. Sugar
  • ¼ c., plus 2 T. Water
  • ½ c., plus 2 T. Spiced Rum
For the Coconut Filling
  • 21 oz. Sweetened, Shredded Coconut (1½, 14 oz. Bags)
  • 21 oz. Sweetened Condensed Milk (1½, 14 oz. Cans)
  • 1 T. Pure Vanilla Extract
For the Coconut Buttercream
  • 4½ Sticks Unsalted Butter, slightly softened
  • ⅓ c., plus 3 T. Cream of Coconut (in the can by the drink mixers in the liquor section)
  • ½ c., plus 1 T. Heavy Whipping Cream
  • ¼ t. Salt
  • 7½ c. Powdered Sugar
  • 2 T. Pure Vanilla Extract
  • 1 T. Coconut Extract
Other
  • 2 c. Toasted Coconut (for garnish, if desired)
Instructions
For the Dark Devil's Food Cake
  1. Preheat the oven to 350 degrees. Grease, flour and line with parchment paper four, 9-inch round cake pans.
  2. Sift together the flour, sugar, cocoa powders, baking powder, baking soda and salt in a large bowl. Set aside
  3. In the bowl of an electric mixer, beat the buttermilk, oil, eggs and vanilla on medium speed until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok.
  4. Pour the batter in to prepared baking pans and bake for 23-27 minutes or until a tester inserted in the center comes out clean. My cakes took about 25 minutes. Allow to cool completely before assembling cake. Or if you are making the cake in stages, allow the layers to cool for about 10 minutes, flip out of pans and remove parchment paper and wrap in foil. Store in freezer until ready to thaw and use. This will yield a SUPER moist cake.
For the Rum Simple Syrup
  1. In a small saucepan, combine the sugar with the water and cook over high heat, stirring constantly, just until the sugar is completely dissolved. This will only take a couple of minutes. Let cool completely, then stir in the rum.
For the Coconut Filling
  1. In a large bowl, combine coconut, sweetened condensed milk and vanilla. Refrigerate until ready to use.
For the Coconut Buttercream
  1. In the bowl of an electric mixer, beat the butter, salt, cream of coconut and heavy whipping cream on medium-high speed. Turn to low and gradually beat in powdered sugar. Beat in vanilla and coconut extracts.
To Assembly Cake
  1. Place one cake layer on a cake stand or serving plate. Brush with ⅓ of the rum simple syrup. Spoon on ⅓ of the coconut filling and spread evenly. Repeat with second and third layers. Place fourth cake layer on top and spread a thin layer of crumb coat icing over entire cake. Place in the refrigerator until firm. Remove and finish frosting entire cake with the buttercream. Garnish with toasted coconut. Optional: I dipped maraschino cherries in white chocolate and toasted coconut and used them to decorate the top of the cake.
Notes
Serves 12-16.

 

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Nutella Ooey Gooey Butter Cake

Nutella Ooey Gooey Butter Cake

Nutella Ooey Gooey Butter Cake Piece

Gooey butter cake again?  YES.  And this time with Nutella.  NUTELLA.  In OOEY GOOEY BUTTER CAKE.  Can your mind even comprehend?!  I’ve made all kinds of gooey butter cakes, but this one might be my favorite.  It’s rich, decadent and perfect with ice cream.  A great, chocolatey addition to any holiday spread!

Nutella

Enjoy!

Nutella Ooey Gooey Butter Cake
 
Ingredients
For the Cake
  • 1, 18.25 oz. Box Duncan Hines Dark Chocolate Fudge Cake Mix
  • 1 Large Egg, at room temperature
  • ½ c. Unsalted Butter, melted
  • 1 T. Pure Vanilla Extract
For the Filling
  • 8 oz. Cream Cheese, softened
  • 3 Large Eggs, lightly beaten
  • 1 c. Nutella
  • 1 T. Pure Vanilla Extract
  • 3¾ c. Powdered Sugar
  • ½ c. Unsalted Butter, melted
Instructions
  1. Preheat oven to 350 degrees. Lightly grease a 9x13 baking pan.
For the Cake
  1. In the bowl of an electric mixer, combine cake mix, egg, butter and vanilla and mix well. Pat into the bottom of the prepared pan and set aside.
For the Filling
  1. Still using an electric mixer, beat cream cheese until smooth; add eggs, Nutella and vanilla. Dump in powdered sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Bake for 40-45 minutes (mine is done around 40), until a tester comes out clean. Remove from oven and let cool completely on a wire rack.

 

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Pumpkin Crunch Cake with Cinnamon Whipped Cream, Bourbon Salted Caramel and Dark Chocolate Chips

Pumpkin Crunch Cake

Fall is in the air!  Cooler weather, leaves falling, sweaters and boots, bonfires, apple and pumpkin EVERYTHING.  I love it!  Definitely my favorite season.  So I thought I’d start things right with this recipe for Pumpkin Crunch Cake.  I saw this recipe on The Picky Apple and since it had over HALF A MILLION pins on Pinterest, I thought it might be a good one to try.  The bottom is like a yummy custard type pumpkin pie and the top is cakey and slightly crunchy from the pecans.  So good!  I topped mine with homemade cinnamon whipped cream, Bourbon Salted Caramel from Fat Toad Farm and organic dark chocolate chips.  If you’re looking for a delicious fall recipe, this is the one!

Pumpkin Crunch Cake with Cinnamon Whipped Cream

 

Pumpkin Crunch Cake Slice

Enjoy!

Pumpkin Crunch Cake with Cinnamon Whipped Cream, Bourbon Salted Caramel and Dark Chocolate Chips
 
Ingredients
  • 1, 15 oz. Can Pumpkin Puree (NOT pumpkin pie mix)
  • 1, 12 oz. Can Evaporated Milk
  • 3 Large Eggs, room temperature
  • 1½ c. Sugar
  • 1 t. Cinnamon
  • ½ t. Salt
  • 1 t. Pure Vanilla Extract
  • 1, 18.25 oz. Spice Cake Mix
  • 1½ c. Pecans
  • 1 c. Unsalted Butter, melted
  • Cinnamon Whipped Cream
  • Dark Chocolate Chips
  • Caramel Sauce
Instructions
  1. Preheat oven to 350 degrees. Grease a 10½ inch springform pan or 9x13 cake pan. I used a springform pan which did leak a little so I put a large, round baking pan under it.
  2. In a large bowl, whisk together the pumpkin, milk, eggs, sugar, cinnamon, salt and vanilla. Pour into the pan and sprinkle the cake mix on top (I only used about ¾ of the cake mix because I used a springform pan), then the pecans and drizzle with the melted butter. Bake for 1 hour or until the middle of the cake is firm (mine took about 1 hour and 10 minutes). Cool completely. Top with cinnamon whipped cream, caramel and dark chocolate chips.

 

 

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Banana Split Ooey Gooey Butter Cake

Banana Split Ooey Gooey Butter Cakes

My love affair with ooey gooey butter cake is well-documented here, here and here.  I love it and I’m not ashamed.  And I’ll probably keep coming up with more versions as long as there’s a semi-creative bone in my body!  Hope you guys don’t mind.  Actually I know you won’t mind once you taste this Banana Split Ooey Gooey Butter Cake.  It. Is. Divine.  Literally like a banana split in cake form and so, so, SO good.  I hope you enjoy it as much as we did!

Banana Split Ooey Gooey Butter Cake

 

Banana Split Ooey Gooey Butter Cake
 
Ingredients
Cake
  • 1, 18.25 oz. Box Yellow Cake Mix
  • 1 Egg
  • ½ c. (1 stick) Unsalted Butter, melted
  • 1 t. Pure Vanilla Extract
Filling
  • 1, 8 oz. pkg. Cream Cheese, softened
  • 2 Eggs
  • 2 t. Pure Vanilla Extract
  • 1, 16 oz. Box (3¾ c.) Powdered Sugar
  • ½ c. (1 stick) Unsalted Butter, melted
  • 2 Ripe Bananas, mashed (not brown ripe like for banana bread and not green...just nice and yellow)
  • 1 c. Maraschino Cherries
  • 1 c. Pecans, toasted and chopped
  • 8 oz. Pineapple Tidbits
Instructions
  1. Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick cooking spray.
For the Cake
  1. In the bowl of an electric mixer, beat the cake mix, egg, butter and vanilla on medium speed until well combined. Pat into the bottom of the prepared pan and set aside.
For the Filling
  1. Still using an electric mixer, beat the cream cheese until smooth. Add eggs and vanilla. Beat in mashed bananas. Dump in the powdered sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Beat in cherries, pecans and pineapple tidbits until just combined. Pour filling onto cake mixture and spread evenly. Bake for 45 minutes or until filling is firm in the middle.
Notes
Makes 18 pieces.

 

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Rocky Road Cake

Rocky Road Cake and Ice Cream

I wanted something dark, decadent and over-the-top chocolate for Easter Sunday dinner.  And this Rocky Road Cake TOTALLY fit the bill.  I know, I know…it’s springtime and desserts should be light and fruity.  But when is chocolate ever out of season?!  Yeah.  Never.  And judging by all the “mmmm’s” and “oh my gosh, this is so GOOD”s that I got, I think I picked the absolute perfect dessert to make.

Rocky Road Cake

I used dark unsweetened cocoa for both the cake and frosting (the recipe just called for regular unsweetened) and I loved how rich it made the cake but think next time I’ll use the regular cocoa for the frosting so it’s not quite so rich.  I also used homemade marshmallows instead of store-bought which I think makes it so good but feel free to use some from the store.  It’s definitely extra work to make you own marshmallows but SO worth it.  I was also really skeptical about the cake.  Just by reading the recipe it seemed way, waaaaaayyyy too simple to make.  However, this cake was delicious.  More like a cakey brownie, it was the perfect foundation for the gooey marshmallows and thick, fudgey frosting.

Are you sold yet??  This cake is GOOD.  So goooooooood.  Make it!  You’ll be glad you did.  Oh, and ice cream!  Ice cream is a must.  Enjoy!

Rocky Road Cake
 
Ingredients
Cake
  • 1 c. Unsalted Butter, melted
  • 2 c. Sugar
  • 4 Large Eggs, lightly beaten
  • 1 T. Pure Vanilla Extract
  • ½ c., plus 2 T. Dark Unsweetened Cocoa
  • ¼ t. Salt
  • 1 t. Baking Soda
  • 1 t. Baking Powder
  • 1½ c. All-Purpose Flour
  • 1 c. Pecans, toasted and chopped
  • 1, 10.5 oz. Bag Miniature Marshmallows or 2 c. Homemade Marshmallows
Frosting
  • 2 c. Sugar
  • ½ c. Dark Unsweetened Cocoa
  • ½ c. Unsalted Butter
  • ½ c. Whole Milk
  • 1 T. Pure Vanilla Extract
  • ¼ c. Powdered Sugar
Instructions
For the Cake
  1. Preheat oven to 350 degrees. Grease and flour a 9x13 baking pan.
  2. Whisk together melted butter, sugar, eggs and vanilla until thoroughly combined. Whisk in cocoa, salt, baking soda, baking powder and flour just until combined. Pour into pan and bake 25-30 minutes until a tester inserted in the middle comes out clean. Sprinkle with marshmallows and pecans and return to the oven for 5 minutes to melt marshmallows slightly.
For the Frosting
  1. In a medium saucepan over medium heat, combine sugar, cocoa, butter and milk. Bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat and beat in vanilla and powdered sugar with a wooden spoon. Continue beating with the spoon until frosting becomes glossy and holds shape. It will take about 15 minutes but if you place the pan in a bowl of ice, it will speed things up significantly. Pour over the cake before it gets too stiff and let it cool completely. Cut into squares and serve with ice cream, if desired.
Notes
Makes 24 pieces.

 

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Ooey Gooey Carrot Spice Cake

Ooey Gooey Carrot Spice Cake

I’ve mentioned before that I have a slight, very minor obsession with ooey gooey butter cake.  Red Velvet and Blueberry, Chocolate and Strawberry Lemonade are just a few that I’ve done and trust me, there are many more I’d like to do.  I just don’t want to bore you all!  However, this Ooey Gooey Carrot Spice Cake is in a whole other realm of yum and I’m pretty sure you’ll be glad I went with my obsession this week.

Ooey Gooey Carrot Spice Cake Bars

So how good is this ooey gooey cake?  Let’s just say my husband took one bite and then proceeded to tell me to remove it from our house immediately!  Haha.  The bottom layer of spice cake combined with the ooey gooey carrot cake filling is phenomenal.  The filling is studded with white chocolate chips, toasted pecans and pineapple tidbits.  Yeah, yum.  It’s definitely one of my favorite ooey gooey cakes thus far and I think would make the perfect treat this Easter Sunday!

Enjoy!

Ooey Gooey Carrot Spice Cake
 
Ingredients
Spice Cake
  • 1, 18.25 oz. Spice Cake Mix
  • 1 Large Egg
  • 1 Stick Unsalted Butter, melted
Ooey Gooey Carrot Cake Filling
  • 1, 8 oz. Pkg. Cream Cheese, softened
  • 2 Large Eggs, room temperature
  • 16 oz. (3¾ c.) Powdered Sugar
  • 1 Stick Unsalted Butter, melted
  • 1 T. Pure Vanilla Extract
  • ⅛ t. Nutmeg
  • ½ t. Cinnamon
  • 1½ c. White Chocolate Chips
  • ½ c. Pecans, chopped and toasted
  • 1 c. Finely Grated Carrots
  • 1, 8 oz. Can Pineapple Tidbits, drained
Instructions
  1. Preheat oven to 350 degrees. Lightly grease a 9x13 baking pan.
For the Spice Cake Layer
  1. In the bowl of an electric mixer, beat the spice cake, egg and melted butter until combined. Pat evenly into the bottom of the pan and set aside.
For the Carrot Cake Filling
  1. Still using the electric mixer, beat cream cheese until smooth. Beat in eggs. Dump in powdered sugar and beat well. Reduce speed of mixer and slowly pour in butter until combined. Beat in vanilla, nutmeg and cinnamon. Stir in 1 cup white chocolate chips, pecans, grated carrots and pineapple. Pour evenly over spice cake layer. Sprinkle with remaining ½ cup white chocolate chips. Bake for 40-45 minutes until center is firm. Let cool completely and cut into pieces.
Notes
Makes 24 pieces.

 

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Sweetened Condensed Milk Cake

Sweetened Condensed Milk Cake with Powdered Sugar

Doesn’t the title of that cake just sound divine?  I have always loved sweetened condensed milk and quite truthfully could eat it by the spoonful and have.  Healthy, I know.   So what is a sweetened condensed milk cake like?   It’s…different.  But in a good way!

Sweetened Condensed Milk Cake

Sweetened Condensed Milk Cake Slice

This recipe is by one of my favorite foodie personalities, Claire Thomas, of The Kitchy Kitchen and I think she describes the cake perfectly when she says it has a sweet, eggy flavor and is like a less buttery, denser brioche.  So almost like a very dense sweet bread.  I did a dusting of powdered sugar and lemon zest but I think next time I’ll do a little orange zest in the batter and orange marmalade with homemade whipped cream to top it off.  Or do a lemon curd with it!  It’s so different and so good and just a beautiful, simple cake.  Perfect Easter Sunday dessert!

5.0 from 1 reviews
Sweetened Condensed Milk Cake
 
Ingredients
  • 8 Eggs, room temperature
  • 2, 14 oz. Cans Sweetened Condensed Milk
  • 1 stick Unsalted Butter, melted
  • ¼ t. Salt
  • 1 T. Pure Vanilla Extract
  • 2 c. All-Purpose Flour
  • 1 t. Baking Powder
  • Powdered Sugar
  • Orange/Lemon Zest
  • Homemade Whipped Cream (see link above)
  • Homemade Orange Marmalade (or lemon curd) (see link above)
Instructions
  1. Preheat the oven to 350 degrees. Grease and flour a 9-inch bundt pan.
  2. In the bowl of an electric mixer, beat the eggs. Pour in the sweetened condensed milk and beat until pale yellow and smooth, then pour in the melted butter, salt and vanilla and beat until blended. Whisk together the flour and baking powder and with the mixer on low, add a little at a time until just incorporated. Pour into the greased bundt pan and bake for 60-75 minutes ( mine took 60) until cake is slightly browned and a tester comes out clean. Let cool completely and remove from pan. Top with powdered sugar and citrus zest and serve with lemon/orange curd and homemade whipped cream.
Notes
Serves 20.

 

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Strawberries & Cream Cake

Strawberries & Cream Cake Slice

I found a recipe on Pinterest for Strawberry Brownies and even though they had very mixed reviews (half said they were awesome, half said total flop), I decided to give them a try.  I made some modifications.  I know, big shock.  And what resulted was possibly one of the best strawberry cakes I’ve ever had.  And get this–I used a box mix.  The horror!  I was totally skeptical and slightly disgusted with myself for not making it totally from scratch but once I tasted this dreamy strawberry concoction, I forgave myself immediately.

Strawberries & Cream Cake

No, these did not turn out thick and dense like brownies.  And I admit, it was most likely because of my changes.  But I was totally ok with that after tasting this stuff.  I took the recipe and added in strawberry pie filling to give it a bit more strawberry flavor and added white chocolate chips.  Topped off with vanilla buttercream and what resulted was a cake that reminded me of my childhood.  It was slightly nostalgic of strawberry shortcake, minus the fresh berries and whipped cream.  It was super simple to make and would be such a fun Valentine’s Day treat for your kids or co-workers.  Don’t be put off by the use of cake mix, it totally works in this recipe.  Even a from-scratch-cake-snob (such as myself ) will LOVE this recipe.

Enjoy!

Strawberries & Cream Cake
 
Ingredients
Cake
  • 1, 18.5 oz. Strawberry Cake Mix (I used Duncan Hines)
  • 2 Large Eggs, lightly beaten
  • ½ c. Vegetable Oil
  • 21 oz. Strawberry Pie Filling (about 1¼ c.)
  • 1 c. White Chocolate Chips
Vanilla Buttercream Frosting
  • ½ Stick Unsalted Butter
  • 2 T. Shortening
  • 4 t. Pure Vanilla Extract
  • 4 c. Powdered Sugar
  • ½ c. Heavy Whipping Cream (or whole milk)
  • ¼ c. Red Chocolate Candy Coating Discs (such as Wilton), melted
  • Valentine Heart Decor (I got mine at Target in the $1 section-yay!)
Instructions
For the Cake
  1. Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray.
  2. In a large bowl stir cake mix, eggs and oil. Gently fold in strawberry pie filling and white chocolate chips. Spread evenly into pan and bake for 25 minutes, until a tester inserted in the middle comes out clean. Cool completely on a wire rack.
For the Vanilla Buttercream Frosting
  1. In the bowl of an electric mixer, beat the butter and shortening until smooth. Beat in vanilla. On low speed, gradually beat in half of the powdered sugar. Beat in half of the heavy whipping cream. Beat in the remaining powdered sugar and then the rest of the heavy whipping cream. Beat until smooth and then spread evenly onto cooled cake. Drizzle with red chocolate candy coating and sprinkle with Valentine's decor.
Notes
Serves 24

 

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2013 Baking Resolutions

The Baked Brownie
The Baked Brownie. One of my favorite recipes to date!

Happy New Year everyone!  Hope you all had a fabulous New Year’s Eve and are, ahem, recovering from whatever merriment you may have participated in!  I had a laid back, quiet evening in with my hubby and have to say it was very, very nice.  Sometimes you just need to relax and rest!

Last year I made a few baking resolutions for myself and have to confess I am not too proud of how (un)successful I was with them.  Let’s review, shall we?

1.  Bake more international desserts.  Ummm, yeah.  Massive failure on this one.  Early in the year I actually attempted to make Brazo de Mercedes, a delicious Filipino dessert and a favorite dessert of mine, period.   It’s an airy, spongy, meringue-like cake spread with a lemon custard and rolled up.   It’s divine.   And I was doing ok until I got to the rolling part…one crack led to another and before I knew it, custard was oozing everywhere.  And that was the beginning and end of the international dessert experiments.

2.  Bake more classic desserts.  This one I actually accomplished…sort of.  I didn’t do nearly as many as I wanted but I did manage to bake a delicious Coconut Cake, a Hummingbird Cake and a Fresh Orange Italian Cream Cake.  I really love cakes so I’m going to try and do a few more classics this year and probably a few not-so-classics.

Orange-Italian-Cream-Cake-Slice
Fresh Orange Italian Cream Cake

3.  Bake more challenging desserts.  Hah. Hah. HAH.  I have no patience and in fact have quite a collection of one-pan, easy, no-bake desserts on my blog so that should tell you everything you need to know about that particular resolution.

4.  Bake more healthy desserts.  I’m pleased to say this resolution is one that I did accomplish.  Probably because we eat fairly healthy in our household so making these desserts meant we could actually eat them and didn’t have to send them away to my husband’s office to be devoured.  I managed to make them quite regularly for the blog and as a matter of fact the first recipe of the new year later this week will indeed be HEALTHY.  Yay!

ChocolateChip-Quinoa-Trail-Mix-Balls
Chocolate Chip Quinoa Trail Mix Balls

So what are my baking resolutions for this year???  I only have one.

1.  Make what I ENJOY baking. 

What a concept, right?!  I have realized that the resolutions from last year that I succeeded in are actually things that I truly enjoy making and eating.  Too often I think I have to push my limits and do things that require extreme skill and time.  Or I get consumed with trying to figure out what recipe will get “pinned” the most on Pinterest or trying to figure out what other people want to bake at the time, what’s trendy, what holiday it is…you get the point.  And I’ll still keep all those things in mind but I won’t let it dictate what I put on Desserted Planet.  I’ll do things that I genuinely enjoy and get pleasure from making.  I’m pretty excited about it!

So what are your resolutions, baking or otherwise?  I’d really love to hear them!

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Fresh Orange Italian Cream Cake

Hey friends.  I’ve got a cake recipe for you today.  Not just any cake recipe.  Fresh Orange Italian Cream Cake.  This cake…oh my goodness, where do I start?  I am such a sucker for layer cakes.  Especially ones with homemade orange marmalade in between the layers.  Such as this one.

Luckily, my friend Shawna, who happens to have this fantastic gourmet cooking club that I’m a part of, is also a lover of layer cakes.  And we happened to have cooking club this past weekend.  So when I saw this cake from Southern Living show up in my email a couple of weeks ago, I immediately knew what I’d be taking.  And I won’t lie, on our way to cooking club I was having my doubts and second guessing my choice of cake.  I kind of started thinking maybe I should have done something with chocolate and peppermint (one of my all time favorite combos) or something a little more holiday-ish.  But my doubts were all put to rest after cutting into this baby.  Everyone loved it!  I have to admit, this is a GOOD cake.  The yellow cake is so moist and delicious with coconut mixed in and the orange marmalade and pecan cream cheese frosting just make the whole thing an amazing combination of flavors and textures.

A couple of notes about the cake.  You’ll want to make it in stages since it has a few components.  It’s nothing complicated, just plan ahead.  I made the cake layers one day and froze them.  One trick I learned for cake is that after it has baked, let it cool off for about 5 minutes, wrap it tightly in a couple of layers of foil and then put it in the freezer.  It traps the moisture and makes the cake SUPER moist and it only takes a couple of hours on the kitchen counter for it to defrost.  Next day I made the orange marmalade and then a couple days later I made the glazed pecans and frosting and put the whole thing together.

All in all, this was an absolutely divine cake.  Perfect for holiday parties and festivities.  Everyone will rave!

Enjoy!

Fresh Orange Italian Cream Cake
 
Ingredients
Cake
  • ½ c. Unsalted Butter, softened
  • ½ c. Shortening
  • 2 c. Sugar
  • 5 Large Eggs, separated
  • 1 T. Pure Vanilla Extract
  • 2 c. All-Purpose Flour
  • 1 t. Baking Soda
  • ½ t. Salt
  • 1 c. Whole Milk (or buttermilk)
  • 1 c. Sweetened Flaked Coconut
  • 2 T. Grated Orange Rind
Orange Marmalade
  • 1 c. Sugar
  • ¼ c. Cornstarch
  • 2 c. Fresh Orange Juice (I used 10 large oranges to get two cups of juice)
  • 3 Large Eggs, lightly beaten
  • ¼ c. Unsalted Butter
  • 2 T. Granted Orange Rind
Glazed Pecans
  • 1½ c. Pecan Halves
  • ⅓ c. Light Corn Syrup (I used Lyle's Golden Syrup)
Pecan Cream Cheese Frosting
  • 1 c. Pecans, toasted and choppped
  • ½ c. Unsalted Butter, softened
  • 8 oz. Cream Cheese, cold
  • ¼ c. Shortening
  • ¼ t. Salt
  • 2 T. Pure Vanilla Extract
  • 4 c. Powdered Sugar
Garnish
  • ⅓ c. Flaked Sweetened Coconut, toasted
Instructions
For the Cake
  1. Preheat oven to 350 degrees. Grease and flour 2, 9-inch round pans and line with parchment paper.
  2. Beat butter and sugar at medium speed with an electric mixer until fluffy; gradually add sugar, beating until fluffy, about 3 minutes. Add egg yolks, one at a time, beating until blended after each addition. Add vanilla and beat until blended.
  3. Whisk together flour, soda and salt. Add to sugar mixture alternately with milk, begginging and ending with flour mixture. Beat at low speed until blended after each addition. Stir in one cup flaked coconut and grated orange rind.
  4. Beat egg whites until stiff peaks form. Fold into batter. Divide batter evenly between the two pans.
  5. Bake for 25-28 minutes until a tester inserted in the middle comes out clean. Cool in pans on wire racks or remove from pans, wrap in foil and store in the freezer until ready to use.
For the Orange Marmalade
  1. Combine sugar and cornstarch in a 3-quart saucepan; gradully whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium heat, whisking constantly. Cook, whisking constantly, 1 to 2 minutes or until mixture reaches a pudding-like thickness. Remove from heat and whisk in butter and grated orange rind. If the mixture ends up with pieces of cook egged in it (mine did) simply push it through a very fine mesh sieve with the back of a large spoon in to a bowl. Cover, placing plastic wrap directly on curd and chill for at least 8 hours or until ready to use.
For the Glazed Pecans
  1. Combine pecan halves and corn syrup, stirring to coat pecans. Line a large baking sheet with foil and spray with nonstick cooking spray. Arrange pecan halves in an even layer in pan.
  2. Bake at 350 degrees for 12 minutes. Stir using a rubber spatula and bake 3 minutes more. Remove from oven and arrange in an even layer on another piece of foil and let cool completely.
For the Pecan Cream Cheese Frosting
  1. Cream Butter, shortening and cream cheese until smooth. Beat in salt and vanilla. Gradually beat in powdered sugar on low speed until creamy and well blended. Stir in pecans.
To Assemble
  1. Split cake layer in half horizontally. Place a layer on a plate or cake stand and spread with a thin layer of frosting and then marmalade. Top with a cake layer. Spread with another thin layer of frosting and marmalade. Top with third cake layer and spread again with frosting and marmalade. Top with final cake layer and frost sides and top of cake with the remaining pecan cream cheese frosting. Garnish with glazed pecans and toasted coconut. Serve with remaining orange marmalade.
Notes
Serves 18.

 

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Cinnamon Roll Cake

Cinnamon Roll Cake.  Also known in our house as “crack cake”.  Listen I don’t care what your planning on baking for Thanksgiving this week–pie, cookies, trifle, cobbler, whatever–I don’t care.  Yeah I know you’re in the middle of making your massive grocery list but whatever dessert you have on it, scratch it off.  You will likely already have all the ingredients needed for this cake and this cake is what you want to make.  Trust me on this.

I had never even heard of Cinnamon Roll Cake until my good friend Nicole (who also happens to be a FABULOUS baker) told me she had went to a recipe exchange and someone brought this cake.  When she showed me the recipe, it looked so easy I had to try it right away.  Luckily we had a bonfire we were going to this past Friday so it was the perfect excuse to make it.  I had it done in no time and was taking it out of the oven, piping hot, pouring the glaze all over it and breathing in the delicious aroma of what smelled just like yummy cinnamon rolls.  Now whoever wrote the recipe said they preferred to eat it while it was still warm, so of course we took their advice!  And it was indeed delicious.  Very much like a warm cinnamon roll in cake form.  However, after letting it cool for several hours, something magical happens after all the glaze has soaked into the dense cake and the cinnamon-brown sugar swirl has turned super gooey and decadent.  The cake itself is not overly sweet which is nice because it balances out the sweetness of the swirl and glaze perfectly.  I’m telling you, it was amazing!!!  Jeremy and I agreed that we liked it warm but LOVED it cold/room temperature and both agreed that we can never be left alone with this cake in the house.  It’s so, SO good.  Totally addicting.  Yeah, like crack.  Seriously, make this for your Thanksgiving dinner!  People will rave.

Enjoy!

Cinnamon Roll Cake
 
Ingredients
Cake
  • 3 c. All-Purpose Flour
  • ¼ t. Salt
  • 1 c. Sugar
  • 4 t. Baking Powder
  • 1½ c. Whole Milk
  • 2 Large Eggs, room temperature
  • 2 T. Pure Vanilla Extract
  • ½ c. Unsalted Butter, melted
Cinnamon-Brown Sugar Swirl
  • 1 c. Unsalted Butter, softened (I just popped mine in the microwave for about 20 seconds)
  • 1 c. Light Brown Sugar
  • 2 T. All-Purpose Flour
  • 1 T. Cinnamon
Glaze
  • 2½ c. Powdered Sugar
  • 5 T. Whole Milk or Heavy Whipping Cream
  • 2½ T. Pure Vanilla Extract
Instructions
For the Cake
  1. Preheat oven to 350 degrees. Generously grease a 9x13 pan.
  2. In the bowl of an electric mixer, whisk together the flour, salt, sugar and baking powder. Slowly beat in the milk, eggs (one at a time) and vanilla. With mixer on low, slowly pour in the melted butter. Mix for a couple of minutes on medium speed until all ingredients are well combined. Pour into pan.
For the Cinnamon-Brown Sugar Swirl
  1. Mix all the ingredients together until well combined. Drop by spoonfuls over cake and then swirl gently with a knife. Bake for 32-35 minutes (mine took 35), until a tester inserted in the middle comes out clean. While the cake is still warm, slice into pieces and drizzle the glaze (instructions below) all over the cake. Eat warm or at room temperature (which is what we prefer!).
For the Glaze
  1. Whisk all ingredients together in a bowl.
Notes
Serves 18.

 

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Homemade Twinkies

It’s a sad day friends.  Hostess has announced they will be closing their doors for good!  We weren’t really allowed to have many Hostess products growing up but every now and then a friend at school would share their Twinkies with me (don’t tell my mom) and I relished every single bite.  It’s sad to see such an iconic baking brand go away but thankfully there are a plethora of foodie bloggers and cooking websites out there that have tried to duplicate their sweets over the years.  For instance, this recipe from Joy the Baker for Homemade Twinkies. When it comes to baking, Joy knows what she’s doing so I’m confident this recipe in a winner!  The next time the Twinkie craving strikes, give this recipe a try!

P.S. For that classic Twinkie shape, you can buy a Twinkie pan like this one or make you own Twinkie tins as illustrated here.  Or you can do what I plan on doing–make them in a cupcake pan!  Same great taste, just a different shape!

Homemade Twinkies
 
Ingredients
Twinkie Cake
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • 10 Tablespoons unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon almond extract (optional)
  • 1 cup milk
Twinkie Cream
  • 2 teaspoons very hot water
  • ¼ teaspoon salt
  • 2 cups marshmallow cream (one 7-ounce jar)
  • ½ cup shortening
  • ⅓ cup powdered sugar
  • ½ teaspoon vanilla extract
Instructions
For the Twinkie Cake
  1. Put a rack in the center of the oven and preheat oven to 350 degrees F.
  2. Sift together flour, baking powder and salt into a bowl. Set aside.
  3. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs one at a time, beating for 1 minute in between each addition. Beat in vanilla and almond extract. Reduce speed to low and add flour mixture alternately with the milk in 3 batches, beginning and ending with the flour mixture and beating until just incorporated.
  4. Spray prepared Twinkie tins with nonstick spray and divide the batter between the cups. Bake at 350 for 15 minutes, or until the cakes are just slightly golden and a pick inserted in the center of the cakes comes out clean. Remove from the oven and let cool completely before filling with marshmallow cream.
For the Twinkie Cream
  1. Combine the salt and the how water in a small bowl and mix until the salt is dissolved. Let the mixture cool.
  2. Combine the marshmallow cream, shortening, powdered sugar and vanilla extract in a medium sized bowl and beat with an electric mixer until fluffy.
  3. Add the salt solution to the filling and beat to combine.
  4. Scoop into a pastry bag with a small tip and pipe into cooled Twinkie cakes. Flip them over so the browned bottoms of the cakes are on top, and the filling side is on the bottom. Wrap cakes in plastic wrap and give them to all your friends!
Notes
Makes 12 Twinkies.

 

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Spiced Pumpkin Cake with Orange Cream Cheese Frosting

This recipe started off as blondies but somehow turned into cake.  Not sure what I did wrong but it’s all good because this turned out to be one of the best pumpkin cakes I’ve ever made.  It’s super moist and the spices are very pronounced which I love.  On top of all that, the orange cream cheese frosting is THE PERFECT frosting to complement all the spices in the cake…it’s absolutely delicious.  I added semi-sweet chocolate chips and dried cherries but if I did it again, I’d omit the chocolate chips.  The just seemed unnecessary and didn’t really add anything.  I did love the dried cherries but you could also leave those out if you prefer.

If you’re looking for a fantastic pumpkin cake recipe, try this one.  You won’t be disappointed.

Enjoy!

Spiced Pumpkin Cake with Orange Cream Cheese Frosting
 
Ingredients
Spiced Pumpkin Cake
  • 2 sticks, plus 2 T. Unsalted Butter, softened
  • 1¾ c. Packed Brown Sugar
  • 3 Eggs
  • 2 T. Pure Vanilla Extract
  • 1½ c. Pure Pumpkin Puree
  • 1½ T. Cinnnamon
  • ½ t. Nutmeg
  • 2 t. Allspice
  • 2 t. Ginger
  • 1 t. Ground Cloves
  • 2¼ c. All-Purpose Flour
  • 1½ t. Baking Soda
  • ½ t. Salt
  • ¾ c. Dried Cherries (optional)
Orange Cream Cheese Frosting
  • 1 Stick Unsalted Butter, softened
  • 1, 8 oz. Pkg Cream Cheese, softened
  • ¼ t. Salt
  • 4 c. Powdered Sugar
  • 1 T. Orange Zest
  • 4 T. Fresh Orange Juice
Instructions
For the Spiced Pumpkin Cake
  1. Preheat the oven to 350 degrees. Lightly grease a 9x13 pan with non-stick cooking spray and set aside.
  2. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, and then vanilla and pumpkin until combined. In a medium bowl, whisk together all dry ingredients. Gradually add dry ingredients to wet and mix until thoroughly combined. Stir in dried cherries, if using.
  3. Bake for 35 minutes or until a tester comes out clean. Cool completely and frost with Orange Cream Cheese Frosting.
For the Orange Cream Cheese Frosting
  1. In the bowl of an electric mixer, cream butter, cream cheese and shortening until smooth. Add salt. On low speed, gradually beat in the powdered sugar. Beat in orange zest and juice. Frost cake.
Notes
Serves 18

 

 

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Baking with Zucchini

Hi friends!  To follow up my majorly delicious (and healthy!) zucchini bread recipe, I thought I’d share even MORE recipes for baking with zucchini!  Just in case your garden overfloweth like so many people I know.  If you see more than you can bake at the moment, not a problem!  Just freeze your grated zucchini and thaw it out at a later time.  And I’ve included a mix of healthy and not-so-healthy recipes so there are options for everyone!

Chocolate-Cinnamon Swirled Zucchini Bread

Chocolate-Cinnamon Swirled Zucchini Bread by Bittersweet Blog

Chocolate Zucchini Cake with Dark Chocolate Ganache

Chocolate Zucchini Cake with Dark Chocolate Ganache by the Repressed Pastry Chef

Vegan, Gluten-Free, Sugar-Free Zucchini Muffins

Vegan, Gluten-Free, Sugar-Free Zucchini Muffins by Florida Coastal Cooking

Spiced Zucchini Cake with Maple Cream Cheese Frosting

Spiced Zucchini Cake with Maple Cream Cheese Frosting by My Baking Addiction

Zucchini Cookie Sandwiches

Zucchini Cookie Sandwiches by The Hall Family Blog

Zucchini Pineapple Cupcakes with Orange Sour Cream Frosting

Zucchini Pineapple Cupcakes with Orange Sour Cream Frosting by Brown Eyed Baker

Whole Wheat Zucchini Nut Muffins

Whole Wheat Zucchini Nut Muffins by Eating Clean Recipes

Zucchini Cookies with Chocolate Chips and Dried Cranberries

Zucchini Cookies with Chocolate Chips and Dried Cranberries by Two Peas and Their Pod

 

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July 4th Cakes!

Happy July 4th!  How are you celebrating today?  We have zero plans today (except staying inside in the air conditioning!) and then we’re heading to a get-together our church is putting on with bbq, games for kids and of course, fireworks!  I will say fireworks are making me extremely nervous this year with the dry conditions and potential for fire but I’m just gonna try to relax and not freak out and tackle every little kid I see with a sparkler too near to grass.   Hopefully I’ve done enough preaching to all my friends and family on Facebook.  I’m sure they just loooooove me and my paranoid ways right now.  Oh well!

Anyway, onto a more pleasant topic:  CAKE.  I love cake…cheesecake, ice cream cake, cake-cake, cupcakes, cheesecake-cakes…you get the point.   And these patriotic cakes are perfect for July 4th, whether you’re celebrating today or this weekend.

Have a safe and fun holiday!

July 4th Bundt Cake

Berry Star Cheesecake

Hidden Flag Cake

Red, White and Blue Sprinkles Cake

Simple Star Cake

Berry Vanilla Ice Cream Cake

Flag Ice Cream Cake

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Red Velvet Funnel Cake

My niece is a genius.  Yes, she is one of the sharpest, brightest, most creative and beautiful little girls I know.  But I’ve now confirmed she is a CULINARY genius as well.  My sister-in-law, Rachel, had mentioned a loooong time ago that Joslyn misunderstood something she said once and mistakenly thought that she and Rachel were going to make red velvet funnel cakes, instead of cupcakes.   Ummm, can you say brilliant?!?  I immediately tucked the idea away in the back of my mind knowing one day I’d get around to it and I am so happy to finally announce that day has come!

Now I’ve only made funnel cakes once in my life when I was a kid and I seemed to remember it being fairly easy and so, so fun and most of all extremely YUMMY.  The same can pretty much be said this time around but I must have forgotten how MESSY it was.  Umm, yes, this was messy.  I’m just going to be honest–get a funnel cake pitcher.  There’s a reason they make these, people.  Do not attempt to use a pastry bag fitted with a large tip (like I did) or a ziploc bag with a corner cut off.  I basically had to hold my finger over the hole of the tip while Jeremy poured the batter into the pastry bag (it turned out to be a VERY loose batter) and then release it into the oil  Don’t get me wrong…it worked.  Oh it totally worked.  But messy?  Yes.  And I HATE messy.  As a matter of fact, you could probably even use an empty, clean ketchup bottle which I know a lot of people do for pancake batter, which has a very similar consistency and would be much more controllable.  If only I had thought of that before…

Besides the messy factor, this red velvet funnel cake was super easy to mix up, required an absurd amount of red food dye (eek!) and was ABSOLUTELY DELICIOUS with a generous amount of powdered sugar, vanilla ice cream, homemade whipped cream and fresh blueberries.  And if you want just a plain funnel cake but still want to be patriotic, just dye the basic recipe red or blue and voila!  I think it is such a fun dessert for the 4th of July!

Enjoy!

Red Velvet Funnel Cake
 
Ingredients
  • 2 c. All-Purpose Flour
  • 1 t. Baking Powder
  • 1 t. Salt
  • ⅓ c. Cocoa Powder
  • 2 Eggs
  • 1¾ c. Buttermilk
  • 2 t. Pure Vanilla Extract
  • Red Food Dye (lots)
  • 1 Bottle Vegetable Oil (I used 7 cups)
  • Powdered Sugar, Ice Cream, Blueberries, etc for topping
Instructions
  1. In a medium bowl, whisk together the flour, baking powder, salt and cocoa. In a large bowl, mix together the eggs, buttermilk and vanilla. And the dry ingredients to the wet ingredients and stir together until smooth. Add the red food dye until you have the red color you desire (I used about half of a 1 oz. bottle).
  2. Pour the oil into a large skillet. Heat oil until a thermometer reaches at least 290 degrees (even though the original recipe called for 360 degrees, mine only ever got to 290 so I went with it and it worked). Release the batter into the oil while making a circular motion. Mine were pretty large, about 7-8 inches in diameter. Fry for about two minutes until it no longer looks raw. Using large tongs, grab the funnel cake in the middle (NOT the edges..they are crisp and could break) and gently turn over. Fry for one more minute and then place on a paper towel lined plate to soak up additional grease. Dust with a generous amount of powdered sugar and top with vanilla ice cream, whipped cream and blueberries.
Notes
Makes 5 large funnel cakes. Note: This is NOT a sweet funnel cake, which is why I recommend topping it with a generous amount of the powdered sugar, whipped cream, ice cream, etc...it pairs perfectly with those things.

 

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Red Velvet and Blueberry Ooey Gooey Butter Cake

Can I be honest?  If I had the option, I’d make a different kind of ooey gooey butter cake every week.  I am totally not joking.  EVERY. SINGLE. WEEK.  Who knows, if things got really crazy I might even make TWO different kinds in one week!  I just love it so much.  But that would bore you, wouldn’t it?  I mean, you’d think “Wow, Sarah, seriously?  What about cookies and pie and brownies??”  Right?  Oeey gooey butter cake 24/7??  Boring!  And I definitely don’t want to bore you so I will refrain from indulging my ooey gooey butter cake obsession.  For now.

I actually realized it’s been about a year since I have posted this recipe for Chocolate Ooey Gooey Butter Cake so I thought it was high time I make one.  And man, it is such a struggle to make desserts for the 4th of July that are red, white and blue.  Let’s face it, unless you go the totally unnatural red and blue dye route, what are you left with??  Blueberries, strawberries and raspberries.  That’s it!  So I thought this cake might be a little different but still incorporate the patriotic tones of July 4th.

And bonus: this cake is AH-MAZING.  It was all I could do to keep from eating the whole thing.  Poor Jeremy is really cutting out sugar right now and proclaimed that he would be relinquishing his duties as my official taste-tester (I know, I know…how dare he?!!?), but he could not resist having a bite of this cake.  It is so good.  Whatever get-together you have coming up, take this and it will be gone in no time!

Enjoy!

Red Velvet and Blueberry Ooey Gooey Butter Cake
 
Ingredients
Cake
  • 1, 18.25 oz. Red Velvet Cake Mix
  • 1 Large Egg
  • 1 Stick Butter, melted
  • 1 t. Pure Vanilla Extract
  • 5 Drops Red Food Coloring (the cake mix was a bit dark and I wanted a bit brighter red)
Ooey Gooey Filling
  • 1, 8 oz. Pkg Cream Cheese
  • 2 Large Eggs
  • 2 t. Pure Vanilla Extract
  • 3¾ c. Powdered Sugar
  • 1 Stick Butter, melted
  • 1 c. (11.5 oz.) Blueberry Spreadable Fruit (or jam/preserves)
Instructions
  1. Preheat oven to 350 degrees. Lightly grease a 9x13 baking pan.
  2. In the bowl of an electric mixer, combined the cake mix, egg, butter, vanilla and red food coloring and mix well. Pat into the bottom of prepared pan and set aside.
  3. In the bowl of an electric mixer, beat the cream cheese until smooth. Add eggs, one at a time and then the vanilla. Add powdered sugar and beat well. Reduce speed of mixer and slowly add in butter. Pour filling onto cake mixture and spread evenly. Stir the blueberry spreadable fruit to get it loosened up and then drop by spoonfuls on top of the filling. Gently swirl the blueberry spreadable fruit with a knife into the filling.
  4. Bake for 42-45 minutes until filling looks set and no longer wet or jiggly. Cool completely and cut into squares.
Notes
Serves 18.

 

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Blueberry Lemon Icebox Cake

A few days ago I posted some dreamy ice cream treats, one of which happened to be a Strawberry Icebox Cake.  As I mentioned in that post, I have wanted to make an icebox cake forever and decided that now was the time!  Add in the fact that I had been OBSESSING about making something with blueberries and lemon and voila!  This delicious dessert was born.

So, was an icebox cake everything I thought it would be?  Ummm, YES.  And more.  I can see why these things were so popular with our grandma’s back in the day…super simple to make and unbelievably delicious.  Once the cake sets overnight, the layers of graham crackers get perfectly soft and the thick, whipped cream filling is almost mousse like sandwiched between everything.

In my humble opinion this is THE perfect summertime treat…simple, gorgeous and bursting with fresh blueberry and lemon flavor!  Enjoy!

Note:  If you don’t like lemon, feel free to omit it or substitute almond flavor, etc.  It’s a very versatile recipe!

Blueberry Lemon Icebox Cake
 
Ingredients
  • 4 c. Heavy Whipping Cream
  • 1 c. Powdered Sugar
  • 6 T. Pure Vanilla Extract
  • 4 T. Fresh-Squeezed Lemon Juice (2 large lemons)
  • 4 t. Finely Grated Lemon Zest (2 large lemons)
  • 12 Whole Sheets of Graham Crackers
  • 4 c. Fresh Blueberries (reserve about ½ c. for garnishing the top of the cake)
Instructions
  1. Line a large, 6½x11x4-inch loaf pan with foil, letting the foil hang over either end of the pan to use as "handles". Spray lightly with cooking spray.
  2. In a chilled bowl of an electric mixer (I chill my bowl and my whipping beater in the freezer for at least 30 minutes), whip 3 cups of the heavy whipping cream on high speed until thick and slightly stiff. Beat in ¾ cup powdered sugar and 4 tablespoons of vanilla. Beat in the lemon juice and lemon zest.
To Assemble
  1. Spread a layer of whipped cream in the bottom of your pan. Place 4 sheets of the graham crackers on top of the whipped cream (they may overlap a bit in the middle and that's ok). Cover the graham crackers in another layer of whipped cream and cover the whipped cream with a layer of blueberries. Gently spread a layer of whipped cream over the blueberries. Cover with 4 more sheets of graham crackers, a layer of whipped cream, blueberries, whipped cream and 4 more sheets of graham crackers. Cover with foil and let set in the fridge for 24 hours.
  2. Before inverting the cake onto a plate, whip the remaining 1 cup of heavy whipping cream until thick and stiff. Add the remaining ¼ c. powdered sugar and 2 tablespoons of vanilla. Place a large plate or platter over the top of the loaf pan and gently flip over. Carefully remove the pan and then gently and slowly peel away the foil. Quickly cover the cake with the whipped cream (see note below) and garnish with reserved blueberries. Slice and serve immediately.
Notes
Serves 10. Note: I only covered the top of my cake with the fresh whipped cream because I thought all the layers were pretty and wanted them to show.

 

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Whole Grain, Low-Fat Carrot Cake

I can confidently say that after making this healthy version of carrot cake, I will never, ever make the regular, sugary, fat-laden version EVER again.  I can’t even believe I’m saying that!  I just couldn’t believe how good this cake was not to mention it’s full of fruits, veggies and whole grains.  I made it for a dinner party and it was a huge hit!

The only thing I was a little unsure of was how the cream cheese frosting would turn out.  I wanted something pretty close to the real thing so I read up on ways to make my own powdered sugar out of Sugar in the Raw and much to my surprise it worked!  All you need is a coffee grinder, food processor or blender, throw the sugar in and give it a good whirl and voila!  Homemade powdered sugar!  Ok, so it’s not quite as fine as the real stuff but close enough!

This cake was totally delicious, moist and guilt-free!  I promise you will L.O.V.E. this cake and never want the “real thing” again!

Whole Grain, Low-Fat Carrot Cake
 
Ingredients
Carrot Cake
  • 2 c. Whole Wheat Pastry Flour
  • 2 t. Baking Soda
  • 2 t. Baking Powder
  • ½ t. Fine sea Salt
  • 3 t. Ground Cinnamon
  • ¼ t. Nutmeg
  • 2 Large Eggs, 3 Egg Whites
  • ½ c. Safflower Oil
  • ¾ c. Unsweetened Applesauce
  • 1½ c. Sugar in the Raw
  • 4 t. Pure Vanilla Extract
  • 3 c. Grated Carrots, squeezed dry
  • 8 oz. Crushed Pineapple, drained
  • ½ c. Chopped Black Walnuts (or toasted pecans)
Cream Cheese Frosting
  • 12 oz. Organic Neufchatel Cheese
  • 1 c. Sugar in Raw, processed to powdered sugar consistency in coffee grinder (or food processor/blender)
  • 2 t. Pure Vanilla
  • ⅓ c. Black Walnuts (or toasted pecans)
Instructions
For the Carrot Cake
  1. Preheat oven to 350 degrees. Lightly spray a 9x13 baking pan with cooking spray.
  2. In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. In a medium bowl beat together eggs, oil, applesauce, sugar and vanilla. Mix wet ingredients into dry ingredients until fully incorporated. Stir in carrots and pineapple. Fold in black walnuts.
  3. Pour batter into a prepared pan and bake in oven for 45 minutes or until a toothpick inserted into the middle comes out clean. Cool cake completely on a wire rack.
For the Cream Cheese Frosting
  1. Beat Neufchatel in an electric mixer until smooth. Add processed sugar and beat until granules have fully dissolved (there should only be a few). Beat in vanilla.
To Assemble Cake
  1. Trim edges off of cake and cut in half. Spread half of frosting on cake and place other cake half on top. Spread with remaining frosting and sprinkle with black walnuts.
Notes
Serves 16.

 

 

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