Tag Archives: cake

Mother’s Day Dessert! Raspberry Lemon Cake

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Until I moved away from my grandmother, I would make it a point to surprise her with not only a complete dinner, but also a nice dessert. Every year, I would come up with a new dessert to treat the woman who raised me and it had to be good =) This was one of her favorites and she asked for it this year as well. One great thing about this dessert is how light it is!

Ingredients:

  • 1 package (18-1/4 ounces) lemon cake mix
  • 2 eggs
  • 1 egg white
  • 1-1/4 cups water
  • 1/4 cup unsweetened applesauce

FROSTING:

  • 2 cups confectioners’ sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 to 3 tablespoons fat-free milk
  • 1/2 cup 100% raspberry spreadable fruit

 

  • Combine the cake mix, eggs, egg white, water and applesauce then beat on low speed for around 30 seconds. Turn the mixer on medium and beat for 2 minutes. Pour into two 9 inch round baking pans coated with cooking spray and lined with a parchment round of the same size.
  •    Bake at 350 degrees for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes then remove from pans to cool completely.
  •    For frosting, beat first four frosting ingredients until smooth. Then beat in enough milk to reach a thick, but spreadable consistency.
  •    Place one cake layer on a serving plate and spread with the spreadable fruit. Put the second layer on top of the first, making sure to line it up and frost top of cake.
  • **For a nice garnish, candy some lemon peel, sugar some raspberries and pile on the top of the frosting.**

**Photo is the property  of Taste of Home I don’t own the rights to this photo** 

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Sweetheart Cupcakes

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My 4 year old step daughter came to me the other day and asked if we could make ‘little cakes’. In big-girl terms, she wanted to make cupcakes! Since Valentine’s Day is coming up, I scoured the internet for some inspiration for a yummy treat my 4 year old could help me make. I ran across this recipe on All Recipes. It was posted by a woman named Celeste. And let me tell you… KUDOS TO HER!

The cupcakes are so easy to make… and INCREDIBLY beautiful =) I hope you enjoy making them too!

 

Ingredients:

  • 1 (18.25 ounce) package white cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 8 drops red food coloring
  • 2 drops raspberry candy oil

Directions:

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
  2. Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
  3. Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink, stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
  4. Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
  5. Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
  6. Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.

 

Here is what you get!

No copyright intended. All information and photos are the property of their owners.

Pumpkin Toffee Cheesecake

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As we all know (thanks to the onset of fall weather!), the holidays are fast approaching. One of the most well-known crops being harvested during the fall season is pumpkins! Pumpkin can be used in TONS of recipes, and as a substitute for many things as well. Today, I will share with you a delicious recipe for Pumpkin Toffee Cheesecake. This recipe uses canned pumpkin, but I would completely recommend using fresh pumpkin!

 

Ingredients:

Crust-
1 3/4 cups shortbread cookies, crushed
1 tablespoon butter or margarine, melted

Cheesecake-
3 (8 ounce) packages cream cheese, softened
1 1/4 cups packed brown sugar
1 (15 ounce) can Pure Pumpkin (Libby’s)
2/3 cup Evaporated Milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup crushed toffee candies

Topping-
1 (8 ounce) container sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional)

 

Preheat oven to 350 degrees F. For Crust: Combine cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes. For Cheesecake: Beat cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust. Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces. For Topping: Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake. Bake for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.

 

Funnel Cakes!

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It is officially Caruthers Fair time. And anyone who goes to the Caruthers Fair knows just how important the funnel cake booth is! Funnel cake is a fair-time tradition for more than just Caruther-ians. The aroma of the fried batter brings back nostalgic memories for anyone who gets a waft of it up there nose. Below is a funnel cake recipe I am partial to. I hope you enjoy it too!

 

Ingredients:

8 cups vegetable oil for frying
1 1/2 cups milk
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup confectioners’ sugar

 

In a deep-fryer, or heavy skillet, heat oil to 375 degrees. In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth. While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners’ sugar and serve warm.

**You can also serve with a fruit syrup/fresh fruit such as strawberries or blueberries! **

 

Sweet potato bourbon bundt cake

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Yes, it is a mouthful, but come on! Doesn’t it sound like a delicious mouthful?! I “borrowed” this recipe from Martha Stewart and let me tell you… DELICIOUS! There is something amazing about pairing sweet potatoes with an alcohol like bourbon that makes them to die for. And that is coming from a woman who HATES sweet potatoes! Anywho, this recipe was so good, I didn’t change anything about it. Aaannddd I hope you enjoy!

Ingredients:

1 1/2 cups firmly packed dark brown sugar
1/3 cup unsalted butter, softened, plus more for pan
2 large eggs
1 cup cooked sweet potato
1 teaspoon pure vanilla extract
2 3/4 cups all-purpose flour
3/4 cup milk
1/3 cup bourbon or apple juice
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
3/4 teaspoon salt
Nonstick cooking spray with flour
3 tablespoons chopped pecans
Bourbon Syrup (Recipe on the bottom of this post)

Preheat oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, mix together brown sugar, butter, and eggs until very light and fluffy. Add sweet potato and vanilla; beat to combine. Add flour, milk, bourbon, baking powder, pie spice, and salt; mix until just incorporated. Lightly spray a 10 or 12 cup Bundt pan with cooking spray. Sprinkle bottom and up sides of the pan with pecans. Pour in cake batter. Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool 10 minutes. Remove from pan; cool completely on wire rack. Brush cake with bourbon syrup. Serve cake slices with any remaining syrup.

Bourbon Syrup

Ingredients:

1 cup sugar
1/2 teaspoon pure vanilla extract
1 teaspoon unsalted butter
2 tablespoons bourbon

In a small saucepan, bring sugar and 1/2 cup water to a boil. Cook 5 minutes. Add butter, vanilla, and bourbon. Cook until syrupy, about 5 minutes.

Red Velvet Cake Balls (easy boxed mix recipe)

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Now, as a professional pastry chef, it is hard for me to post a recipe using a boxed cake mix recipe on my blog. But this recipe is delicious! You are more than welcome to substitute a regular cake from scratch but you will have to adjust the amount of frosting in it.

These cake balls can be put on a stick to create the ever popular cake pops too! I also recommend tempering your own chocolate instead of using candy bark but only if you are good at tempering.

 

Ingredients:
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can
cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white
chocolate)
wax paper

After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 can cream cheese frosting. Roll mixture into quarter size balls and lay on cookie sheet. Chill for several hours. (You can speed this up by putting in the freezer.) Melt chocolate in microwave per directions on package. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Strawberry Cunch Cake

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For some reason, I have been in a strawberry mood. For mmy man’s birthday, I made him a strawberry cake (boxed mix due to lack of funds for fresh ingredients) and since then, all I’ve wanted is strawberries. I came a cross this recipe while trying to add some texture to a delicious cake. I hope you enjoy it!

 

Ingredients:

2 (10 ounces each) packages frozen strawberries in syrup
1 cup butter
1 1/4 cups granulated sugar
2 eggs
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

 

Drain thawed strawberries, reserving syrup; set aside. In a mixing bowl cream butter and 1 1/4 cups sugar together until light and fluffy. Add eggs; beat well. Blend in sour cream. In another bowl stir together flour, baking powder, baking soda, and salt; stir into the creamed mixture, blending well.

Spread half of the batter in a greased and floured 13x8x2-inch baking pan. Spoon drained strawberries over the batter.

Combine pecan layer ingredients in a small bowl; sprinkle half of the nut mixture over the layer of batter and strawberries. Spread remaining batter over all, then sprinkle with remaining nut mixture.

Bake at 350° for 30 to 35 minutes.

In a small saucepan, combine reserved strawberry syrup with 4 teaspoons cornstarch. Heat, stirring, until thickened and bubbly. Add 2 teaspoons lemon juice. Cool and serve over warm or cooled strawberry crunch cake. Serve with whipped cream or whipped topping, if desired.