It is the beginning of the Fall and the beginning of me to start my baking again. For this reciep, I used Williams-Sonoma Spiced Pecan Pumpkin Quick Bread Mix and turned them into muffins. The muffins were sweet and full of festive fall flavors. They were moist and had great pumpkin/spice flavor combo. A good quick mix for those in a rush!
I have made this recipe multiple times now and it is always delicious! It is very simple and easy to make but still tastes great! The last time I made them was for my friends birthday and they were a big hit!
I used vanilla wafers for the bottom crust, kept the cheescake a vanilla flavor, and added a cherry gelatin on top. I placed the muffin liners on a cookie sheet rather than in a muffin tray but they mini cakes didn't really keep their shape so I would recommend using a muffin tray. The recipe can be found here on Bakerella. Enjoy!
It was Canadian Thanksgiving last weekend and I decided to make fruity dessert rather than a traditional pumpkin pie. I found a good recipe for a Cranberry Upside-Down Cake on the Martha Stewart website.
The cake tasted great but did not look as good as I wanted it to. I made it in a 9in spring form pan eventhough the recipe called for baking it in an 8in baking pan. It would have been nice if there was more cake to fruit ratio but the flavors together worked really well and I would probably make this cake again.
I decided to add some slivered almonds to the top of the cake with the cranberry mixture. The flavor and texture of the almonds was good but the almonds kind of stuck to the bottom of the cake pan and didn't give the cake a very appealing look. I also did not have any allspice so I substituted nutmeg instead. The nutmeg flavor was a bit overwhelming and I should have used less but overall the cake tasted good. I posted the link to the recipe above for you to try as well, enjoy!
It has been a busy, fun, crazy summer and to top it all off I got to attend a fabulous wedding at the beginning of September. My good friends Matt and Laura Greenwood got married on September 17, 2011 but the fun didn't start there. There was many bridal showers, wedding parties and an awesome bachlorette party. I had so much fun attending all of these events that I wanted to share all of the treats that I got to eat along the way.
I made these chocolate covered strawberries for Laura's fisrt birdal shower. They are very easy to make and you can find the recipe on my website here. As mentioned before, these treats are best eaten the day they are made.
This was Laura's bridal shower ice cream cake. We all enjoyed this Dairy Queen ice cream cake, especially because it looks a lot like the couple.
Unfortunately, we did not get to taste this wedding cake because it was a 'fake' cake. I had never heard of them before but they call them 'fake' cakes because there is only one piece of real cake at the back so that you can cut into it and enjoy but the rest of the cake is unedible.
All in all, it was a great summer full of wonderful treats that I wanted to share with you. Thanks again to Matt and Laura for such an amazing wedding; I am so greatful to have been a part of everyone moment!
This recipe is great for a Thanksgiving dinner or a Halloween treat! I used my pumpkin bread recipe for the cupcake base and baked them at 350F for about 20min (or until a toothpick inserted in the middle comes out clean). I made mini cupcakes but you could also make regular sized ones and just bake them for a bit longer. I used a basic cream cheese frosting on top and then decorated them with edible pumpkin candies. The cupcakes themselves are very moist, I kept them in the fridge because of the cream cheese frosting and they tasted great. Happy Thanksgiving and Enjoy!
If you have not heard of Hoops and Yoyo then you must go to the Hallmark website and check them out now! They are so funny and are a great way to send someone an e-card. My boyfriend's mom and husband love Hoops and Yoyo. They have mini figurines of Hoops and Yoyo that they always take traveling with them and put them in pictures all across the world (for example, that's Hoops and Yoyo at the Bryce Canyon in Utah in the picture below).
It was my boyfriend's mom's birthday this past week and her husband ask me to make a birthday cake for her party. I couldn't think of anything better than to decorate her two favorite characters on the front. I haven't done a lot of cake decorating before so I definately had to try extra hard with this one and I think it turned out pretty well! I made a yellow cake and used buttercream frosting to decorate the outside of the cake and to pipe the characters on top. I find that buttercream frosting is the easiest to use when decorating because the consistancy can be as thin or thick as you like and is easy to handle. I had fun decorating this cake and I'll have to keep practicing and see what other characters I can have fun with.
I had some friends over for a big salmon dinner last week and I couldn't decide on what to make for dessert. My friend Evan doesn't like chocolate and my friend Lindsay can be picky when it comes to dessert. After searching the web, I found lots of cake recipes using soda pop. My favorite type of pop is root beer but I didn't think Lindsay would like that so I decided to go with pink cream soda because 1) cream soda is awesome and 2) I thought it would be cool to have a pink cake to go with the pink salmon dinner. The cake turned out really well, I served it plain with ice cream and it tasted like a cream soda float. The cake itself was moist and didn't have an overpowering cream soda flavor and came out a light pink color.
Pink Cream Soda Cake
1 Box white cake mix
4 Large eggs
10 Oz. of pink cream soda
1 Tbsp vanilla extract
(you can add a few drops of red food coloring to it if you want the cake to come out more pink but it will still go a light pink color without it)
1) Follow the cake mix box instructions (I used a bundt cake pan but you can use anything just follow the baking times and temperature on the box)
2) Follow the cake mix box directions (mine said to mix all the ingredients together on low speed for 30sec. then continue blending on medium speed for 2min)
3) Pour cake into prepared pan and bake according to cake mix box instructions (I baked mine at 325F (because I used a dark non-stick pan) for about 30min or until my toothpick inserted in the middle came out clean)
4) Let cake sit at room temperature and serve plain, with ice cream, or make some icing to go on top and enjoy!
Summer is here and so are all the local berries. Inspired by this recipe, I decided to make this Strawberries and Cream cake for a family dinner last week. I served very very large slices for everyone and they all enjoyed it. The white cake itself is moist and pairs well with the strawberries and cream fillings. I used both a chocolate cream cheese frosting and a whipped cream frosting. I used the Yellow Cake recipe from my 'Better Homes and Garden Cook Book' and made a basic cream cheese frosting recipe by adding cocoa powder to it.
I made two 9in round cakes and let them cool completely. I iced the top of one of the cakes with the cream cheese frosting then even placed the sliced strawberries all over the top, then I evenly spread on a layer of whipped cream. Then I placed the second cake on top of the other and repeated the same process. I also did the same to the sides of the cake as well. Feel free to use your favorite white or yellow cake recipe (or even the box cake mix would work well too) and your favorite type of creamy frostings and berries (I like the combination of whipped cream, chocolate, and strawberries). Have fun creating your own berries and cream cake and enjoy!
I stole this recipe from my mom's collection...we'll she knows I took it, so I guess it's not really stealing but she doesn't know that I want to keep it forever because it's so good. It's such a great sour cream coffee cake recipe but I slightly modified it (when do I not change the recipe?) by adding crushed up Iced Oatmeal Cookies within the cake and on top of the cake. The addition of the cookies adds an extra sweetness factor and a nice crunchy texture that goes well with the moist, soft cake.
Cookie Crumb Coffee Cake
20-30 crispy cookies, crushed up by hand (so you have both big and small pieces)
2 Cups all-purpose flour, sifted
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 Large eggs
1/2 Cup shortening
1 Cup white granulated sugar
1 tsp vanilla extract
1 Cup sour cream
1) Preheat oven to 350F and grease a 9" spring form pan
2) In a large bowl, mix together sifted flour, baking powder, baking soda, and salt
3) In a separate bowl, beat together eggs, shortening, sugar and vanilla until smooth
4) Separately add both the sour cream and flour mixture into the shortening mixture in two equal parts alternating. (Add half of the sour cream first, then half of the flour mixture, then the remaining half of the sour cream, then add the rest of the flour mixture blending each time after adding each addition to the shortening mixture and until smooth.)
5) Evenly spoon half of the cake batter into the prepared pan, then sprinkle with half of the crushed cookies
6) Add the remaining cake batter on top of the crushed cookie layer evenly (the batter is a bit sticky but try your best to cover the cookie crumbs), then sprinkle the remaining cookie crumbs on top of the cake
7) Bake for 34-45min or until toothpick inserted into the cake comes out clean
8) Cool 10min before removing the cake from the pan, then enjoy!
As I mentioned in my previous blog, I'm testing out recipes for Archway's Cookie Contest by incorporating thier cookies into different baking recipes. Today I tried out their Soft Sugar Drop cookies and thought they would tast great with icing, so I decided to make them into a cupcake. The cupcake itself is a basic white cupcake recipe that has crushed up cookie crumbs mixed in, then they are decorated with a full cookie on top and more icing! The cupakes are not overly sweet so they go well with the sugar cookie icing and the sugar drop cookie on top. Feel free to use any type of cookie for this recipe, such as chocolate chip or even Oreo's!
Sugar Cookie Cupcakes
1/2 Cup shortening
2/3 Cups white granulated sugar
2 Large eggs
1 tsp vanilla
1 1/2 Cups flour
1 3/4 tsp baking powder
1/4 tsp salt
1/2 Cup milk
4 Sugar Cookies, broken into fine crumbs (about 2/3 Cups - it's OK if some are still in bigger crumbs)
1/4 Cup butter, at room temperature
3-4 Cups of powdered sugar (more or less depending on your desired texture of the icing)
3 Tbsp milk
1 tsp vanilla
1) Preheat oven to 350F and line 12 muffin cups with paper liners
2) In a large bowl, beat together shortening and sugar until light and fluffy
3) Beat in eggs, one at a time, then beat in vanilla until well mixed
4) Add flour, baking powder, and salt and beat until well combined
5) Stir in milk until mixture is smooth and creamy
6) Then stir cookie crumbs into batter until evenly mixed
7) Spoon batter evenly into prepared muffin cups and bake for 20-25min until lightly golden on top and toothpick inserted comes out clean
8) For the icing: Beat butter until creamy, then add 1 cup powdered sugar and 1 Tbsp of milk and mix until mixture is creamy
9) Continue adding 1 Cup of sugar and 1 Tbsp of milk until desired consistancy is reached
10) Then add vanilla and stir until well mixed
11) Pipe icing onto cooled cupcakes, then place 1 sugar cookie on each iced cupcake and ice the top of cookie
12) Sprinkle each cookie with a pinch of raw sugar then enjoy!