Ambitious Heart Cake

Holy smokes, this is impressive. Love it! Lots more pictures and instructions here.

Giant Cookie Cake

Our big little boy turned three yesterday. After showing him a few different options of cakes I could make him, he decided he liked the one made of giant cookies. Good choice, bud. This idea would be fun just to make the cookies w/out turning it into a cake... it ends up being A LOT of frosting.

Giant Cookie Cake

Serves 16

4 C. all purpose flour

1 1/2 tsp. baking soda

1 1/2 tsp. salt

6 T. unsalted butter, softened

1 1/2 C. light brown sugar

3/4 C. granulated sugar

3 tsp. pure vanilla extract

2 large eggs, plus two egg yolks

3/4 C. heavy cream

3 C. semi sweet chocolate chips

5 pkgs cream cheese, room temp

2 C. confectioners sugar

Preheat oven to 350. Whisk flour, baking soda, and salt in a medium bowl. Cream butter and sugars in mixing bowl. Add in vanilla, eggs, and yolks. Add flour mixture in two batches, alternating with the cream. Stir in chocolate chips.

For each of the 5 layers, drop one level cup batter onto center of a baking sheet lined with parchment paper. To make the circle even, trace an 8-inch plate or bowl on the underside of the paper. (Refrigerate unbaked dough.) Spread dough into a circle. Bake til edges are golden brown, about 12 minutes. Remove from oven. Use spatula to reshape circle. Return to oven and bake til edges are golden brown, about 6 minutes more. Transfer to wire rack to cool. *There will be leftover dough

Mix cream cheese and sugar in clean mixing bowl. Spread onto 4 cookies. Stack cookies, placing unfrosted cookie on top. Refrigerate til frosting is set, at least 20 minutes or up to 4 hours. Serve at room temp.

Carrot Cake

I have never been a huge fan of carrot cake, because of all the chunks. I was intrigued when I saw a recipe that called for carrot baby food. I liked the puree idea, but jarred baby food just tastes NASTY and that won't do.
America's Test Kitchen came to the rescue again. I've made this cake twice in the last couple weeks. Grating the carrots takes a little while... I'd be interested to see how the food processor does.

Carrot Cake

2 1/2 C. all-purpose flour
1 1/4 tsp. baking powder
1 tsp. baking soda
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cloves
1/2 tsp. salt
4 large eggs, room temp
1 1/2 C. granulated sugar
1/2 C. packed light brown sugar
1 1/2 C. veg oil
1 lb. carrots, peeled and grated

Adjust oven rack to middle position and heat the oven to 350. Lightly coat a 9 by 13 cake pan with veg oil spray, then line the bottom with parchment paper. Whisk the flour, baking soda, spices, and salt together in a large bowl and set aside. Whisk the eggs and sugars together in a large bowl until frothy and the sugar is mostly dissolved, about 1 min. While whisking, slowly add the oil until the mixture is thoroughly combined, about 1 min. Whisk in the flour mixture til no streaks remain. Stir in the carrots. Pour the batter into the prepared pan. Bake until center of cake is done, 40-50 minutes, rotating the pan halfway through baking. Let cake cool in pan on wire rack about two hours. Run a knife around edges of pan, invert the cake on a cooling rack, peel off the parchment, then invert again onto a serving platter.

Cream Cheese Frosting

8 oz. cream cheese, softened
5 T. unsalted butter, softened
1 T. sour cream
1/2 tsp. vanilla extract
1 1/4 C. powdered sugar

Mix the cream cheese, butter, sour cream and vanilla with an electric mixer til combined. Add the powdered sugar and mix til smooth. Frost, and dive in!

Coconut Cupcakes

A few months back, friend Hillary and I were served coconut cupcakes at a wedding dinner in Washington D.C. They were out of this world good. I've been on a quest to find a recipe that approaches the amazingness of those cupcakes- and I think I've come across it. These are from Barefoot Contessa. FOREWARNING: this recipe calls for six sticks of butter. The recipe says it makes 24 cupcakes, but really it's more like 30-32. I also halved the frosting, which I recommend to you, as it makes wayyy too much. More than once I was told these were the best cupcakes the recipient had ever tasted. See for yourself...

Cococnut Cupcakes

3 sticks unsalted butter, room temperature
2 C. sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 C. buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3 sticks unsalted butter, room temperature
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.

Code's Famous Bundt

Confession: I've never made this cake myself, but I've eaten it MANY times, and I can easily say without any hesitation whatsoever that it is the best chocolate cake (bundt or otherwise) that I have ever sunken my teeth into. Honestly, words cannot describe. Thanks to Code for sharing the recipe and giving me permission to post it here!

Code's Famous Bundt

1 yellow cake mix
1 3oz. pkg instant chocolate pudding (I use chocolate fudge)
1/2 cup sugar
3/4 cup water
3/4 cup vegetable oil
1 cup sour cream
4 eggs

Blend on low speed--cake mix, sugar, & pudding. Add water, oil and sour cream and blend well. Blend in one egg at a time and mix well.

Make sure you grease your bundt pan with Crisco and then dust with flour. Bake at 350 degrees 50-55 minutes (each oven varies so be sure to check it--the toothpick trick works).

Let it cool for about an hour before flipping it over. Best served with your favorite ice cream flavor.

(note: If you're really looking to impress your friends and family, sprinkle powdered sugar on the completed bundt before cutting and serving--mmm lookin' good!)

Piano Cake

This was Maya's 5th birthday cake. It was a hit- and it is easy as all get out. I made two cakes (one pink and one chocolate per her request) in 2 9x13 pans. Make sure to grease the pans very well. After the cakes baked and cooled, I turned them out onto cookie sheets and trimmed the edges to get them the size I wanted. Then I placed them end to end on a covered board and frosted the whole thing with cream cheese frosting. I made the lines to separate the white keys with dental floss, and the black keys are obviously Kit Kats. This is the third time I've made the piano cake, the other two were for piano recitals. It is always a hit and the kids always try to "play" it before eating it.

My favorite cream cheese frosting comes from the one and only Paula Deen:

Cream Cheese Frosting


2 blocks cream cheese, very soft
1 stick butter, very soft
1 tsp vanilla
4 C. sifted powdered sugar

Beat cream cheese, butter and vanilla with electric mixer til smooth. One cup at a time, add the powdered sugar. Beat til smooth.

*I guess I've got Paula on the brain as Kelli and I will be paying her a visit at The Lady and Sons Restaurant this fall. Happy Day!!!

Campfire Cakes

I've been wanting to try these ever since I saw them last fall on Bread & Honey, and when I was assigned dessert for our camping trip last weekend, I knew what I would make. They were so much fun to put together, and it was also fun waiting/watching as they baked in the fire embers. They smelled AWESOME while in the fire. The end result was good- I mean, it was very moist yellow cake, just not knock-your-socks-off good. I substituted orange juice for most of the water in the cake, but the orange flavor didn't really come through. Adding a Tablespoon of zest would've helped, I'm sure, but I didn't feel like bringing the whole kitchen (zester) with me. I will definitely make them again for the fun factor. The original recipe instructs to leave them in the fire somewhere between 5 and 10 minutes- I would add "depending on the size of the orange you use". These were fairly large oranges and they needed between 15 and 20 min. You just have to keep checking.
I'll give you more of a technique than a recipe...

Campfire Cakes

12 oranges
1 yellow cake mix
eggs, oil or butter, and water/juice as box directs
lots of tin foil

Slice the tops of the oranges. With a fork and spoon, hollow out the juice and flesh (saving the juice if using), leaving the rind in tact, and set aside. Mix cake batter ingredients according to box directions. Fill each orange about 2/3 full with batter. Replace the top. Wrap well in tin foil. "Bake" in campfire embers until cake is set... anywhere between ten and twenty minutes. Keep checking one until batter has set up. Shoo the mosquitoes away, and enjoy your cake.

The Best Ever Chocolate Cake

I made my first cake from scratch for Enrichment Thursday night and it actually turned out! Everyone that had a piece said it tasted like cake their mothers or grandmothers used to make. That's a compliment right? It's very rich so you'll want some cold milk to wash it down! Recipe from Better Homes and Gardens.

Best Ever Chocolate Cake

Ingredients

• 3/4 cup butter, softened
• 3 eggs
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups sugar
• 2 teaspoons vanilla
• 1-1/2 cups milk
• Chocolate-Sour Cream Frosting (see recipe below)

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Set pans aside.

2. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.

3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.

4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pans.

5. Bake in a 350 degree oven for 30 to 35 minutes for or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Frost with desired frosting. Makes 12 to 16 servings.

Chocolate-Sour Cream Frosting: In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. Cover and store frosted cake in the refrigerator.

Lemon Blossoms

Maren just informed me that St. Patty's Day is NEXT week, not this. Tee Hee. I just assumed that Maya's green preschool party on Thursday meant that was the day. Whoopsies. St. Pat.'s Day= Tuesday the 17th. :) I'll adjust my menu accordingly.

Anyhow, Lemon Blossoms! These are one of my most oft-requested recipes. Laurel is the one who introduced me, and Paula Deen is the one who introduced her. If I could describe these, I would have you imagine a bite-sized, lemon Krispy Kreme. OUT of this world good. Just give them away and only allow yourself two or three, or else you could be in trouble.

Lemon Blossoms

18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With a fork, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Strawberry Shortcake

I might as well add another strawberry recipe since we're on a strawberry kick. This is definitely one of my top 5 favorite desserts. I've had plenty of strawberry shortcakes with the cake, the strawberries, and the whipped cream, but this is SO much better!

Strawberry Shortcake

2 packages cream cheese, softened
2 c. powdered sugar
1 c. sour cream
1 tub cool whip
1 t. vanilla
1/4 t. almond extract
1 pound cake, cut into cubes (angel food cake would work too, but we like pound cake)
2 packages strawberries, sliced

Mix first 6 ingredients in large bowl with electric mixer until smooth. Layer pound cake, cream cheese mixture, and strawberries in a large bowl or trifle dish and top with remaining cream cheese mixture.

Molten Chocolate Cakes

Though impressive and seemingly difficult, this unbelieveably delicious dessert could NOT be easier.

Serves 6

4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted
Confectioners' sugar, for dusting
Whipped Cream , for serving

Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.

Cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.

Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.

To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream.

Lastly, die and go to heaven.

JELL-O Cake

This is another family favorite! Growing up we had this for most birthdays at our house. I made this one for Emma's birthday dinner on Sunday. It's light and moist and so so good! You can make this in a 9x13 baking dish or two 9-inch round cake pans.

JELL-O Cake

1 pkg. (2-layer size) white cake mix

1 cup boiling water

1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin

1/2 cup cold water

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Prepare cake batter and bake as directed on package for 13x9-inch baking pan. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.

Stir boiling water into dry gelatin mix in small bowl 2 min. until completely dissolved. Stir in cold water; carefully pour over cake. Refrigerate 3 hours.

Frost cake with whipped topping. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.

Pina Colada Cake

Friend Skyler turned six this last week, so for Sunday dinner I tested out my new giant cupcake pan from Mom (thanks Muth!). I've always thought this pina colada cake was so pretty with the toasted coconut on top- and it made a pretty giant cupcake as well. Thanks to Heathie for imparting her culinary wisdom and sharing this scrumptious cake with us!

Pina Colada Cake

1 box yellow cake mix (eggs and oil as needed per box directions)
1 can crushed pineapple
1 pkg. instant coconut pudding
1 1/2 C. milk
1 (8oz.) tub Cool Whip
Toasted coconut flakes

Mix cake batter according to box directions. (Can substitute pineapple juice for water in mix if you wanna.) Bake as directed. Let stand 5 minutes, then invert cake onto cooling rack. Poke holes on top of the cake with a large fork. Top cake with crushed pineapple. Mix together pudding and milk. Let pudding stand for 3 minutes, then fold in Cool Whip. Frost cupcakes with this mixture, then top with toasted coconut. (Toast sweetened coconut on cookie sheet in a 350 oven for 7-10 minutes, stirring once, 'til barely starting to brown.)

Blackberry Streusel Coffee Cake

This is truly one of my favorite desserts, no ifs ands or buts. I meant to take a picture after slicing it to show the pretty blackberries- but we were too busy scarfing it down to bother with such things. Recipe from Martha Stewie, introduced to me by Hillary, bless her soul.

Blackberry Streusel Coffee Cake

Cake:
1 stick unsalted butter, room temp plus more for pan
2 C. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 C. sugar
2 large eggs
1 tsp. vanilla
1 C. sour cream
1 C. frozen blackberries
1 C. streusel
milk glaze

Preheat oven to 350. Butter a cake pan (bundt if you have it); set aside. Sift together flour, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer fitted with paddle attachment, beat butter, sugar, eggs, and vanilla on medium speed til light and fluffy, 2-3 minutes. Add the flour mixture in three parts, alternating with the sour cream and ending with the flour. Beat until just combined, scraping the sides of the bowl as needed. Spoon about 1/2 the batter into prepared pan. Sprinkle blackberries on the batter, avoiding the pan's edge. Top with remaining batter, and smooth with a spatula. Sprinkle streusel evenly over batter. Bake til golden brown, 40-45 minutes. Let cool, and spoon glaze over cake. Cake can be kept at room temperature, wrapped well in plastic, for up to four days.

Streusel topping:
1 C. all-purpose flour
1/3 C. packed light brown sugar
1 tsp. cinnamon
1/2 tsp salt
1 stick butter, room temp.

Whisk to combine the flour, sugar, cinnamon and salt. Cut in the butter using a pastry blender, til large, moist clumps form.

Milk glaze:
1 C. confectioners sugar, sifted
2 T. milk

Whisk together confectioners sugar and milk til completely smooth. Immediately drizzle glaze over cake.

Individual Pineapple Upside-Down Cakes

This was our Sunday night dessert- perfect for when you didn't make it to the store Saturday night, but you pretty much always have a yellow cake mix and a couple cans of pineapple in your pantry. Try serving this Charlestons-style; hot out of the oven and topped with a scoop of vanilla ice cream. Whoa.

Individual Pineapple Upside-Down Cakes

2 20-oz cans pineapple slices (or chunks)
1/3 C. melted butter
2/3 C. brown sugar
1 yellow cake mix, plus eggs and oil the box calls for

Drain pineapple slices, reserving juice. Grease well 24 muffin cups. Stir butter and brown sugar together and spoon mixture into bottom of cups. Place pineapple slices over sugar mix. Prepare cake mix according to pkg directions, replacing water with reserved juice. Pour batter evenly into cups. Bake 350 for 20-25 min. Cool, invert onto serving platter. Try not to let Adam eat them all before getting to Granny's house.

Pumpkin Chocolate Chip Cake

I'm not sure why pumpkin seems to be most popular during fall when you can buy canned pumpkin year-round, but I'll admit in the last couple of months I've gone through quite a few cans and I'm still not sick of pumpkin. This is one recipe you'll definitely want to try!

Pumpkin Chocolate Chip Cake with a Cinnamon Cream Cheese Drizzle

(recipe from Stephanie's Kitchen)

For the cake:
1 cup whole wheat flour
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
dash nutmeg
1 cup butter, softened
1 cup granulated sugar
1 15 ounce can pureed pumpkin
2 eggs
1 teaspoon vanilla extract
2 cups chocolate chips

For the Drizzle:
2 ounces fat free cream cheese, softened
1 cup confectioners’ sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

1. In a medium bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon. Set aside.
2. Using a mixer, beat the butter and the sugar until fluffy. Add the pumpkin and mix until well incorporated. Add eggs one at a time. Mix in vanilla. Slowly add the dry ingredients until well incorporated. Add chocolate chips.
3. Pour batter into a greased 9X13 baking pan. Bake at 375 degrees for about 35-40 minutes or until set. Set aside to cool completely.
4. Mix all ingredients for the drizzle until smooth and creamy. Drizzle over cooled cake.