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Tasty Tuesday : Cream Cheese Pecan Pie

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Cream Cheese Pecan Pie… this pie has become my favorite pie. It is pretty much a combination of cheesecake and a pecan pie and I love it. The best part is that you can make it in a toaster oven which is great! This is so easy to make and it will easily became a family favorite for you.

creamcheese

 

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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
 

Tasty Tuesday: Salted Caramel Frosting

salted caramel frosting

There is a story behind why I tried to create a salted caramel frosting. I was at this session learning about the healthcare ICD10 codes and was trying to convince one of the main guys to let us leave early because I had to drive 2 hours all the way back home and I did not want to hit rush hour. So we struck a deal. He would see if he could cut the training short and in return he wanted salted caramel cupcakes. And so a delicious recipe was born. The recipe is down below and I seriously recommend using it on chocolate cake and drizzling the top of the frosting with even more of the salted caramel and chopped pecans. It really kicks it up a notch.

Salted Caramel

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: Caribbean Butterscotch Cookies

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Once you have a basic cookie recipe you pretty much can adapt it however you want. That is how I created this cookie recipe…and not to toot my own horn they are one of my favorites. One day I was looking through a cookie recipe book and saw what they called “island cookies” the name had me hooked. Then I saw that it was a chocolate chip cookie with walnuts…well that didn’t sound “island” like to me. What does remind me of the islands is coconut!  One of my favorite childhood memory was of my Abuela (grandmother) knocking down a coconut from the tree outside, cutting it open with a machete and letting me devour the tasty coconut.  Yes, my Abuela is pretty hardcore.

So anyway, I looked in my cabinet and low and behold some coconut flakes…and a new cookie was born. But I could not make a simple cookie made of coconut, I need something else that screamed “island” to me. So I landed on butterscotch. Why you ask? It’s just a weird psychological connection, don’t ask 🙂 So those two ingredients have allowed me to have my childhood in a cookie and it is delicious. Plus this cookie was taste tested and approved by my little brother, so I know they are good. He has already had about 5 of them and they were not even cooled fully.

The coconut is very subtle but if you wanted a stronger flavor, just roll the cookie in some additional coconut before baking.  This recipe make about 3 dozen cookies, but beware it is hard to eat just one. The full recipe is below in a jpeg so that it is easy to print. I didn’t include how to toast coconut flakes in the recipe but it is really easy. Just bake a small layer of coconut on a sheet pan for 6-8 minutes stirring them frequently. You need to keep an eye on them and make sure that they don’t burn. You just want them to look golden. NOT dark brown.

~Happy Baking~

Caribbean Butterscotch cookies

Tasty Tuesday: Irish Potato Candy (No potatoes involved)

Irish potato candy

Irish potato candy

Next week is St. Patrick’s Day and I figure it would be a great opportunity to post a simple St Patrick’s Day treat. I apologize for not posting treats on Tuesdays and I will make sure to be more mindful of posting. Once I am done at my university this semester (getting my degree in May 🙂 ) I will be posting more! Now, back to these candies. Do not let the name fool you, they do not contain potatoes at all. They get their name because they look like little potatoes. The picture makes them look big but they are about the size of the tip of your thumb.The recipe is really easy too. They are mainly cream cheese, coconut, and cinnamon with a couple of other things. They  are different from a regular candy but they are tasty. As usual, you can add or reduce the ingredient to tweak it just the way you like it. Have fun with it and share it on St. Patrick’s day.

This recipe will give you a few dozen of these candies depending on how big you make them.

Ingredients:
1/4 Cup softened butter
4 oz. Cream Cheese, softened
1 Teaspoon of vanilla extract
8 oz. Confectioners sugar (powdered sugar)
1- 1 1/2 cup of sweetened flaked coconut *add more for a stronger coconut flavor
2 Tablespoons of cinnamon
 
Directions:

1. In a large bowl cream together the cream cheese and the butter. Make sure that they are well combined.

2. Add the vanilla extract and slowly pour in the confectioners sugar in small batches. I find that it is easier to get everything well combined if you just add the confectioner sugar a little at a time. You want it to create a dough. Once you notice that it creates a nice smooth ball you can stop mixing.

3. Stir in the coconut flakes with a spoon.

4. Take the dough and roll them into small balls, they don’t have to be perfect, remember they need to look like small potatoes.

5. Roll each little ball in the cinnamon and place them on a cookie sheet. (I line mine with wax paper or parchment paper for easier clean up).  Chill them for 1 hour.

6. Eat!

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
 

Returning October 14th Tasty Treats Tuesday!!

Tasty Treats Tuesday coming soonIt has been a while since I posted something Tasty on Tuesday…months in fact! I am ashamed and will be fixing this asap! Starting this coming Tuesday I will begin to have tasty and simple foods and desserts that you can make at home. The purpose for this blog was to share my love of cupcakes and fitness and i stop posting about delicious cupcakes so say tuned for Tuesdays delicious post 🙂

Turn Ordinary Cake Mix Into Portable Tiny Treats!

Basic Poppet

The Basic Poppet

So it has been a while since I have posted anything for Tasty Tuesday. I apologize but time has not been on my side. Thankfully I still have been able to keep up with my workouts but life is too short not to eat sweets. It is all about moderation! So anyway…these are my new creation. I call them Poppets. It is getting warm out and starting to become picnic weather, and while I love cupcakes I wanted more portability.  I will admit I am a little touched in the head and if I am going to bake a cupcake it must look beautiful upon arrival. Yes, I do put my cupcake carrier in a seat belt when I drive. I want those puppies intact 🙂 While walking through a store I saw this baking pan for these things called cakepops…and will I bought it. Yay impulse buys.  Imagine 2 pans that make half circles…that is what you need if you want to try making these. You can find them at your local craft stores or places like Target’s baking pan aisle.

This pan can open up a whole new world for you! The combinations are endless and the pan size that I bought is small enough to fit in a toaster oven so yay! If you have a boxed cake mix just use it, the results will still be great! So what makes a Poppet a Poppet? Well it is cake in the center, a nice chocolate (or any flavor) coating, and fun decorations.  You chill them so the outer later gets nice and hard, and you can load them in a Tupperware and be on your way. These turn an ordinary box mix into something people will think you spend hours on! I do recommend 2 little pans if possible to just make the production faster, but if you just want to try it out go with 1. Also if you want to add spots of color to your cake, just add a few sprinkles into the batter! It might seem like a lot of steps but it really is an easy recipe. If you know how to make box cake mix you are half way there!

Ingredients
Yellow cake mix (follow directions on the back of the box.)
16 oz chocolate candy melts
round sprinkles
wax paper (to place poppets on)

Directions:

1. Preheat your oven to 350 degrees Fahrenheit Make your cake mix according to the directions on the box. Set aside.

2. Carefully grease both sides of your cake-pop pan. This is very important because you do not want your cake to stick to the pan!.

3. Take some of the batter and place it in a pastry bag (if you don’t have a pastry bag just get a ziplock bag and cut the tip.) Squeeze enough batter into the side without the holes in the center. Batter only needs to go on the one side, make sure you fill them enough where it is slightly higher in the center. The little cakes will rise and fill out the empty side of the pan.

4. Bake for approximately 20 minutes or until a toothpick comes out clean from the center. (that is what that little hole is for)

5. Remove from oven and let the pan cool for 10-15 minutes! Do not attempt to pull apart this pan before this time. Trust me in will only result in you crying because you broke all of them in half.

6. After the pan is cooled carefully remove the top. You may need to use a knife to get it open, just be careful.

7. To remove cakes from pan gently wiggle them around in a circular fashion or gently use a knife. I recommend the wiggle. Place on a cooling rack.

8. While the poppets cool take a nice wide deep  cup (like the ones you can use to eat soup out of) and fill it slightly above halfway with the chocolate wafers. Microwave for 1 minute or until chocolate is fully melted. If after one minute it is not melted then put in in for another 30 seconds.

9. Take a poppet and place it in the chocolate. Spoon the chocolate over the poppet until it is fully covered. With a fork gently remove the poppet, tapping gently on cup to remove excess chocolate.

10. Place on a place covered with wax paper. Immediately cover in sprinkles or nuts.

11. Repeat with remaining poppets. Place in the refrigerator for at least 10-15 minutes. You want to make sure the coating is nice and hard.

12. EAT!

 

~Happy Baking~

Caribbean Butterscotch Cookies Oh My

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I had a major urge to bake some cookies and found a recipe for “island cookies” These cookies were just chocolate chip and walnuts… to me that does not scream “island cookies” but it did inspire me. One of my favorite childhood memory was of my Abuela (grandmother) knocking down a coconut from the tree outside, cutting it open with a machete and letting me devour the tasty coconut.  Yes, my Abuela is pretty hardcore.  So anyway, I looked in my cabinet and low and behold some coconut flakes…and a new cookie was born. But I could not make a simple cookie made of coconut, I need something else that screamed “island” to me. So I landed on butterscotch. Why you ask? it’s just a weird psychological connection, don’t ask 🙂 So those two ingredients have allowed me to have my childhood in a cookie and it is delicious. Plus this cookie was taste tested and approved by my little brother, so I know they are good. He has already had about 5 of them and they were not even cooled fully.

The coconut is very subtle but if you wanted a stronger flavor, just roll the cookie in some additional coconut before baking.  This recipe make about 3 dozen cookies, but beware it is hard to eat just one. The full recipe is below in a jpeg so that it is easy to print. I didn’t include how to toast coconut flakes in the recipe but it is really easy. Just bake a small layer of coconut on a sheet pan for 6-8 minutes stirring them frequently. You need to keep an eye on them and make sure that they don’t burn. You just want them to look golden. NOT dark brown.

~Happy Baking~

Caribbean Butterscotch cookies

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