I haven’t done a recipe roundup in QUITE awhile and thought it was high time I bring you some of the best, brightest and cutest dessert ideas from around the blog world! If only I had more time I’d make every. single. one. of these but we’re a little short on time these days so I will probably have to be satisfied with picking up some mini robin eggs at the store and eating ALL of them while I drool over these pics. Doesn’t sound like too bad of an idea, huh?
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.
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!
Preheat oven to 350 degrees. Lightly grease a 9x13 baking pan.
For the Spice Cake Layer
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
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.
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!
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!
Homemade Orange Marmalade (or lemon curd) (see link above)
Preheat the oven to 350 degrees. Grease and flour a 9-inch bundt pan.
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.
Hi guys! I wanted to share a super easy, last-minute Easter dessert idea with you today—Easter Candy Bark! I wish I could take credit for this idea but I actually saw it on Pinterest (shocking, I know) and couldn’t wait to make it. It took only about 20 minutes to do, which in my book=AWESOME.
So, you can do this a couple of ways if you’d like. The first is to buy several different colors (including white) of Wilton Candy Melts from your local crafts store (such as Hobby Lobby or Michaels). Whatever you think is Easterish. The second way is to buy just white Wilton Candy Melts and color them yourself which is what I did. I really wanted to control the color of the candy so that they were really pastel and would be exactly what I wanted. I loved the way they turned out. Now that you have your options, let’s get on to the recipe!
Gel-based Dyes (for coloring the white chocolate—VERY important it is gel-based and NOT water-based as the water will cause the chocolate to seize and ruin)
Easter Candy such as M&M’s and Jelly Beans (Nerds, Robin Eggs, Skittles…whatever you like!)
1 Large Bowl
4 Small Bowls
Line a large baking sheet with foil.
In the large bowl, melt the white candy melts on 20-second intervals in the microwave, stirring between each. Once completely melted, put two large spoonfuls of white chocolate into each small bowl. Color the white chocolate in the small bowls with your gel-based dyes.
Pour the remaining white chocolate out onto the foil-lined baking sheet and spread in an even layer. Spoon out all the colored white chocolate randomly over the white chocolate layer. Run the knife through the chocolate, in a swirled motion one way and then the other way. Sprinkle the candy over the chocolate and then gently press the candy into the chocolate (this is VERY important, otherwise some of the candy will fall off after the chocolate has hardened). Place in the freezer for about 3-5 minutes until completely hardened. Cut into pieces with a sharp knife.
Have I mentioned that all I did in DC was eat and shop? Well, it was. And part of that eating included these AMAZING scones that Joelle made while I was staying with her. I had one bite and knew I was doomed. They are light, soft, flaky…just…amazing. They are seriously the best scones I have had yet.
Now she made hers a maple flavor which I loved and will most likely do the next time I make these, but I wanted to do something a little “springy-er” so I chose a yummy lemon and coconut combination. I figured with Easter coming up, these would make the perfect sweet addition to a brunch or even a delicious Easter dinner dessert.
These scones are also unique because of what’s in the recipe..or should I say what’s NOT in the recipe. They are totally void of eggs and butter! I had to double check with Joelle to make sure I was reading the recipe right. Interesting! And one important thing about these scones–you do NOT want to overbake them (I learned the hard way ugh). In fact, you want to UNDERBAKE them. If they start to get brown around the edges, then they’ve baked too long. The perfect time is somewhere around 16-17 minutes so start checking them around 15 minutes. They’ll probably still look just slightly not cooked on top in the middle but that’s ok..they’re done, trust me!
Oh and did I mention these take about 10 minutes to throw together? Gotta love that!
1½ c. Cream of Coconut (NOT coconut milk. Look for it in the alcohol section at your store; it should be in with the drink mixers.)
½ t. Coconut Extract
Zest of one Large Lemon
¼ c. Fresh-Squeezed Lemon Juice (2 large lemons)
1 c. Powdered Sugar
½ c. Toasted Coconut (toast sweetened coconut on a baking sheet in oven at 350 degrees for about 7 minutes)
Line a 9x9 pan with foil, letting the ends hang over like "handles".
In a large bowl, whisk together the flour, salt, sugar and baking powder. Make a well in the center of the dry ingredients and then pour in the heavy cream, cream of coconut, coconut extract and lemon zest. Mix the batter together, by hand, with a wooden spoon until just moist. (I used my hands at the end to get all the flour mixed in.) Pour the batter into the foil lined pan and press into an even layer. Cover the dough with another layer of foil and smooth the top.
Freeze overnight. In the morning, let it set out for about 20 minutes. Line two large cookie sheets with parchment paper and preheat the oven to 350 degrees Place on a cutting board and carefully peel away the foil linings. You can slice them however you like; I cut diagonal and then straight across and then cut some of the slightly larger pieces in half for triangles.
Bake for 15-17 minutes, checking often to make sure they don't brown around the edges. Let them cool on the pans for a couple of minutes and then move them to a wire rack to cool completely. Top with glaze (see below).
In a medium bowl, whisk together lemon juice and coconut. Top each cooled scones with a small spoonful of lemon glaze, sprinkle with toasted coconut and let sit out until glaze has dried and hardened slightly.
Holidays. Food, food and more food. What it’s all about. Oh, and candy. Lots and lots of candy. In fact, so much candy that it can be quite confusing walking down the holiday candy aisle in a store. How do you choose? Solid chocolate bunnies, hollow chocolate bunnies, hollow white chocolate peanut butter swirl bunnies, peanut butter eggs, pastel everything, speckled gum, bunny gummies, oh and of course…Peeps. I can barely type that. How does something so completely inedible sell like hotcakes every year? I don’t get it.
Anyway, the point is there are a LOT of choices. But I’m going to help you make the right one. Next to Junior Mints, Butterfingers and every variety of sour gummy candy out there, malted mini Robin Eggs are the only (Easter) candy worth your money and daily allotment of saturated fat and sugar. In my humble opinion. So sweet. So perfectly crunchy. So…malty. I could eat a whole bag (or two) in the time it takes to watch one episode of American Idol. This candy is good. And dangerous.
So hopefully this will help you cut down on the 30 minutes or so you’ll spend in the candy aisle, picking up bags and putting them back, agonizing over what to get. Before you know it you’ll through the express check out line, in your car and have half the bag eaten before you even leave the parking lot.
P.S. If you are a mini Robin Egg lover such as myself, check out these fun recipe ideas!