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Tasty Tuesday: Apple Walnut Bundt

IMG_0446 copyRecipe Below

This cake is one of my favorites! It is so easy to make and really looks so pretty when you cut into it. I originally found this recipe on food network and just couldn’t resists. Their chef Giada created this Apple Walnut cake and it just looked delicious. Of course I have the habit of adding my own twist to recipes and let me just say this was a hit.

I have the tendency to always add a slight bit more vanilla than recommended but that is because I think it helps to round out the delicious flavors. Make sure that you taste your batter and adjust the vanilla to the level that you like. This is her basic recipe and again feel free to adjust the amount of vanilla extract. For the batter i used an additional 1/2 teaspoon of vanilla extract and it was tasty. For the frosting make sure that you add water to get it to the consistency that you like. Start off with less water and slowly add more, by adding a little at a time you will make sure that you don’t make it thinner than you like.

For more cake ideas for a nice holiday party scroll down to the bottom.

Apple walnut Happy Baking!

Cake:
3 medium green apples, such as Granny Smith, peeled, cored and diced into 1/4 to 1/2-inch pieces
1 1/2 cups maple syrup
3 eggs, at room temperature
3/4 cup light brown sugar
3/4 cup vegetable oil
1 tablespoon pure vanilla extract 
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup chopped walnuts
 
Icing:
1 cup powdered sugar
1/4 cup heavy cream
4 ounces cream cheese, at room temperature
3 tablespoon water, plus extra, as needed 
2 teaspoons pure vanilla extract 
 
Directions

1.     For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch fluted tube or Bundt pan. Set aside.

2.     In a large bowl, mix together the apples, maple syrup, eggs, sugar, oil, and vanilla. In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In batches, mix the dry ingredients into the apple mixture. Stir in the walnuts. Pour the mixture into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 to 60 minutes. Cool for 15 minutes and invert onto a wire rack to cool completely, about 1 hour.

For the icing: In a food processor or with a hand mixer, combine the powdered sugar, heavy cream, cream cheese, 3 tablespoons water, and vanilla. Process until smooth, adding more water, 1 teaspoon at a time, until the icing is pourable. Spoon the icing over the cake and allow to set for 20 minutes before slicing.

 

For More dessert recipes try:
Pumpkin and Maple Frosting
Cream cheese Pecan Pie
Carrot Cake
 
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Tasty Tuesday: Chocolate Icebox cake

icebox cake

I am apparently one of those people who have lived under a rock all my life. The first time I ever had icebox cake was 5 years ago when Chris gave me a piece and I fell in love. Of course I never attempted to make my own before because his mom always made it on the holidays so why make it? Well, Chris and I will celebrating holidays in our own place soon so it was time to learn how to make this. The first time I tried to make this I used instant pudding and while it was a tasty parfait it certainly could not be called a cake. So that is the most important part to this cake….use the pudding that you have to boil on the stove! Do not make the same mistake I did. Oh and tip #2 let it set overnight! So lets get to it! below you will find a picture of the recipe and if you click it then you will be able to print it out. Let me know how your icebox cake comes out 🙂

~Happy Caking 😉 ~

Chocolate Icebox cake recipe

 

Tasty Tuesday: A Thanksgiving Treat- Apple Walnut Bundt

IMG_0446 copyRecipe Below

I have posted this recipe before, but it really is excellent as a Thanksgiving dessert! Heck, it is a great dessert any day of the week! The reason I love it so much is because it really looks like it is so fancy and hard to make but it isn’t at all! The hardest part is waiting for it to cool so that you could eat it! I originally found this recipe on food network and just couldn’t resists. Their chef Giada created this Apple Walnut cake and it just looked delicious. Of course I have the habit of adding my own twist to recipes and let me just say this was a hit.

I have the tendency to always add a slight bit more vanilla than recommended but that is because I think it helps to round out the delicious flavors. Make sure that you taste your batter and adjust the vanilla to the level that you like. This is her basic recipe and again feel free to adjust the amount of vanilla extract. For the batter i used an additional 1/2 teaspoon of vanilla extract and it was tasty. For the frosting make sure that you add water to get it to the consistency that you like. Start off with less water and slowly add more, by adding a little at a time you will make sure that you don’t make it thinner than you like.

For more cake ideas for a nice holiday party scroll down to the bottom.

 Happy Baking!

Cake:
3 medium green apples, such as Granny Smith, peeled, cored and diced into 1/4 to 1/2-inch pieces
1 1/2 cups maple syrup
3 eggs, at room temperature
3/4 cup light brown sugar
3/4 cup vegetable oil
1 tablespoon pure vanilla extract 
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup chopped walnuts
 
Icing:
1 cup powdered sugar
1/4 cup heavy cream
4 ounces cream cheese, at room temperature
3 tablespoon water, plus extra, as needed 
2 teaspoons pure vanilla extract 
 
Directions

1.     For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch fluted tube or Bundt pan. Set aside.

2.     In a large bowl, mix together the apples, maple syrup, eggs, sugar, oil, and vanilla. In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In batches, mix the dry ingredients into the apple mixture. Stir in the walnuts. Pour the mixture into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 to 60 minutes. Cool for 15 minutes and invert onto a wire rack to cool completely, about 1 hour.

For the icing: In a food processor or with a hand mixer, combine the powdered sugar, heavy cream, cream cheese, 3 tablespoons water, and vanilla. Process until smooth, adding more water, 1 teaspoon at a time, until the icing is pourable. Spoon the icing over the cake and allow to set for 20 minutes before slicing.

 

For More dessert recipes try:
Pumpkin and Maple Frosting
Cream cheese Pecan Pie
Carrot Cake
 

A Tasty Treat on a Tuesday: Mini Pumpkin Spice Cheesecake

CheesecakeAs promised I will begin doing my Tuesday Treat posts starting today! I am all about balance and I believe you should never deny yourself from having a little treat once in a while. That is why I wanted to start with this cheesecake. I used premade mini crusts from the store but if you prefer making your own crust click here. The best part about making the individual mini’s is that it is really hard to over eat. Just sit down with your small cheesecake and enjoy. This is a basic recipe and requires very little effort, which is always a good thing. Seriously, this will probably be the easiest recipe you will make!

Ingredients:

mini premade pie crusts
8 oz cream cheese
1 cup sugar
2 eggs
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice

Directions

1. Preheat the oven to 350 degrees F.

2. Place all your mini crusts on a cookie sheet. This will make your life easier when you try and get the cheesecakes out of the oven.

3. Place the cream cheese, eggs, sugar, vanilla, and pumpkin pie spice in a blender. Blend well, you should not see any chunks of cream cheese, it should be smooth.

4. Pour mixture into individual crusts. Unlike cupcakes you want to make sure that you get each crust filled to the top.

5. Bake for 15-20 minutes  or until the center is  just barely firm to your touch.  With these little cheesecake they will puff up right when they are almost ready. Caution: keep your eye on the cheesecake. You do not want it to over cook. As mentioned before the center should be slightly firm to the touch and as it cools it will firm up even more.

6. Let cool for at least 2 hours. You want a nice cool cheesecake not a warm one.

7. Once it is ready to eat top it with a dollop of cool whip and eat. If you want to add a little wow factor drizzle it with some caramel and sprinkle on a little pumpkin spice.

~Happy Baking~

Mini Cheesecakes With Walnut Crust

cheesecake cupcakes copy

Every Tuesday I like to take time out to post some type of delicious treat or meal idea. I like to think of it as a nice balance between working out your body, mind, and of course taste buds. You should never feel like you are missing out on anything. You want a cupcake, eat a cupcake just don’t eat a dozen in one sitting…Anyway, one of my easy “go to” recipes for dessert is a simple cheesecake. What I love about cheesecake is that you can pretty much do anything with it as long as you have a basic recipe.  I am sure that there really is no other home-made cheese cake recipe that is easier than this one. I mean 4 ingredients and you are done!

One day I was craving some cheesecake but alas I had no graham cracker crust in the pantry, but I did have a bag of shelled walnuts. So, that is where this little brain child was born. I dug for a few other ingredients and viola! For the crust you can use this recipe or  your own, but I just love the way the walnuts and brown sugar taste, as opposed to regular graham cracker crust. If you do make the crust make sure that you spray your muffin liners with some PAM so that you can peel the wrappers off if you like. Also refrigerate the cheesecake for 2 hours after baking so it sets and separation from the wrapper is easier (I prefer to leave mine in the wrapper for that added cupcake feel). If you prefer, you can use the premade crusts from the store, either way you will have homemade cheesecake in no time. If you want to get fancy feel free to add some fruit pie filling over the top of the cake. Use you imagination and go wild!

~Happy Baking~

Cheesecakes

A Tasty and Easy Carrot Cake

Recipe Below

Recipe Below

I have never been  a fan of carrot cake but this recipe changed all of that. Growing up I was a very picky kid but as time went on that changed and I started to like trying new things. I saw this recipe on  Food Network and was really tempted to try it. The selling point? This carrot cake had a simple and delicious frosting. Yup, the siren song began and I was off to the store to but shredded carrots! The best part is that this  cake was eaten…no, devoured by the worlds most picky individuals…my uncle and his family. Lets just say that they came by a little unexpected, ate the cake, and were none the wiser that they just ate carrot cake. That was a true test because they do not eat vegetable at all! Getting a 5 year old to eat Brussel sprouts is easier!!! Oh, and I will admit I added my own touch to this recipe of course. Have I not told you I am the queen of adding vanilla to everything? By adding a dash of vanilla (approx 1 tsp but do it according to what you like) you can really elevate this cake and make it taste oh so good!

Ingredients
 2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon of cinnamon
1/2 teaspoon of salt
2 cups sugar
1 cup oil
4 eggs
2 cups grated carrots (or those shredded carrots from the bag at the store just chop
1- 1 1/2 tsp vanilla extract (to your taste really)
 
Frosting:
1 stick of salted butter
1  package cream cheese 8 oz
1 pound of powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans
 
~Happy Baking~

1. Preheat oven to 350 degrees.

2. In a big bowl blend together the sugar, oil, eggs, and the vanilla until they are nice and smooth.

3. In another bowl mix together the flour, cinnamon, baking powder, baking soda, cinnamon and salt together.  Slowly pour in to the bowl of wet ingredients and mix it together well. Make sure that it is not lumpy.

4. At this point grate your carrots, or if you took the easy way out and bought the shredded bag (like me) just give them a nice chop so that they are tiny.  Add them to the batter.

5. Take your Bundt pan, grease it well it and dust it with flour. I usually use PAM when baking but NOT when it comes to Bundt pans because I have had sections stick and that just is not good. Butter and flour makes it just pop right out!

6. Pour batter into bundt ban and bake for 50 minutes, or until a toothpick comes out nice and clean. Let cool completely before trying to remove it from the pan!

Frosting: *this  recipe is also in the frosting section of my blog incase you want to make it some other time.

1. In a large bowl cream together the butter and cream cheese with your mixer until it is nice and smooth.

2.  Add the vanilla extract. Slowly add the powdered sugar. I add a little at a time, mix it, and then add more. Continue this process until it is well blended. This makes sure that you get a nice even mixture and makes sure you don’t have powdered sugar flying everywhere.

3. Once you are done mixing it together add the pecans. You can  mix those in with a spoon. Pour your frosting over the top of your fully cooled bundt cake. For a little extra pizzaz sprinkle some chopped pecans over the top of the Bundt cake.

~Enjoy~

Pumpkin Cupcakes And Maple Frosting

NY1013_pumpkin-cupcakes_s4x3_med

The first recipe I wanted to put down are Pumpkin Cupcakes and Maple Frosting. I got this recipe off of the Neely TV show on Foodnetwork and it is simply amazing! The cupcakes come out nice and moist and the frosting you can really adapt to taste. These cupcakes are perfect as a Thanksgiving dessert and you can really adjust everything according to how you like it. For the frosting I use the 1/3 less  fat cream cheese because in my mind it is somehow healthier 🙂 . I personally add more maple syrup than they recommend but just add as much or as little as you want. If you have any questions don’t hesitate to ask.

Tip: When baking you may not have to bake them for the full 20 min. everyone’s oven is different, so just keep an eye on them and do the tooth test.  Check on them by poking a toothpick in the center and if it comes out clean then they are ready.

*Caution: You must do everything step by step, especially the part with adding the eggs! Trust me I forgot to add the eggs once and thought it was ok to just add them in at the end…lets just say they were a bit tough to eat.

Pumpkin Cupcakes:

  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Kosher salt
  • 1 stick butter, softened
  • 1/2 cup sugar
  • 1/2 cup canned pure pumpkin puree
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs

Maple Cream Cheese Frosting:

  • 1 (8-ounce) block cream cheese
  • 2 tablespoons butter, at room temperature
  • 2 tablespoons pure maple syrup
  • 2 cups powdered sugar
  • Chopped toasted pecans, for topping

Directions

For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.

In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.

In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.

Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting .

For the cream cheese frosting: Add the cream cheese, butter, and maple syrup in to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.

Top the cupcakes with the frosting and chopped pecans.

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