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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: 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: 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~

Lemon Lime Delight Cupcakes….Just in time for St. Patties Day

 

lemonlime

Printable recipe below

Pink lemonaid frosting move over it is time for Lemon Lime to shine! The frosting is made from the juice of real limes and lemons, do not make the mistake I did the first time I made this…only getting one of each. I was shocked at just how little juice you can get from one lemon/lime. I barely got 2 tsp from one, so make sure you atleast get 2 of each. The best part of this frosting (and all homemade frostings) is that you can really adjust it to the flavor you like. If you want more lemon flavor, then add more of the lemon and less of the lime and vice versa. This recipe is the outline and your taste buds will tell you exactly how it should taste. This frosting is a little tart just like a Pink Lemonaid frosting but tastes delicious over the top of a lemon cake. If you combine this frosting with your favorite Lemon cake box mix (mine is Duncan Hines Lemon Supreme) you get the perfect balance of weetness with a little tartness. To get the colors to really pop I added a few drops of yellow food color to to the cake batter, and added neon green food coloring to the frosting. If you want to take it a step further you can add shamrock sprinkles on the top or even go with a darker green frosting.

This recipe is really just the basic idea of how I did it. You will adjust the flavors to the way that you would prefer it. I personally prefered tasting more of the lime than the lemon so that it wasn’t just another lemonaid flavored frosting but really it is up to you. Like all basic butter cream recipes you use a stick of softened butter, powdered sugar milk and your extracts.  Make sure to add the lemon and lime slowly alternating the extract and the powdered sugar so that you can get a nice smooth texture. If the frosting is too thick it means there is not enough liquid in the mix. Just have fun with the recipe. Tweak it around and make it your oven. As long as you have the basics (butter,powdered sugar, and some flavoring) you really can’t go wrong. This recipe yields enough frosting to spoon on top of aprrox. a dozen cupcakes. If you are going to use a pastry bag make sure to double or triple the recipe. Start out with your test batch and then go from there.

~Happy Baking~

lemon-lime1

Simple Vanilla Icing

IMG_0446 copy
                                                                      Delicious Vanilla Icing

I love to make my own frosting/icing because they are really simple to make and if you can think of a flavor you can probably make it. Plus, sometimes the frosting at your grocery store can get boring. Don’t get me wrong, I still buy frosting from the store sometimes. Especially when I have to bake assorted cupcakes with different frosting. Making 4 different frosting and baking can be a bit much and who has a million mixing bowls? I have 1 set of them, there is no need for a million more…anyway icing. This is the icing that I used on my Apple Walnut Bundt Cake and it is delicious. Not only that you can decide if you want it nice and thick or delicate and thin. Either way it is perfect and you can really adapt it to exactly how you want it. And don’t be shy with the vanilla. This is a basic recipe but remember vanilla is your friend add more a little bit at a time until you get it right where you want it. For different variations of this icing you can try using different flavored extracts, don’t be afraid. And don’t worry I am here attempting different flavors to share with you. Next will be a pineapple orange frosting or a tasty peanut butter one. Soon you will have so many frosting ideas that you will think twice about grabbing a store bought frosting!

Icing:

1 cup powdered sugar
1/4 cup heavy cream
4 ounces cream cheese, at room temperature
3 tablespoon water, plus extra, as needed (the water is used to make the icing as thick or as thin as you want)
2 teaspoons pure vanilla extract (feel free to add more according to what you like, I just love vanilla)
 

1. In a food processor or with a hand mixer, combine the powdered sugar, heavy cream, cream cheese, 3 tablespoons water, and vanilla.

2. 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.

It’s Friday, Add a Little Frosting in Your Life! Vanilla w/Pecan

Pecan icing recipe below

Vanilla Pecan icing recipe below

I figure for the new year I will try my best to make Fridays “Frosting Friday”, meaning a new frosting, icing, or any cake topping thing every week. Nothing compares to homemade frosting. Plus if you use boxed cake mix you can at least add some “wow” factor by making your own topping.  If you have a flavor you like chances are you can somehow turn it into a frosting flavor. I mean think about it, why do we have pink lemonade frosting? Because someone liked pink lemonade and BAM a magical union was formed. (Yes I will share a pink lemonade frosting recipe very soon). I can remember making my very first frosting/icing…it was this one in fact. I saw this recipe on Foodnetwork, it was on the show Pioneer Woman. If you have not seen it I recommend that you do. Anyway, she was making this cake and the icing looked so easy I decided to make it. This icing is so light and oh so tasty that you will need every ounce of will power not to lick the bowl clean! Warning this recipe makes a lot of frosting but you can keep any extra in a air tight container in your fridge for 2-3 days. As always when it comes to the vanilla it says 2 teaspoons but I always add a little more. The great thing about making your own icing is that you can tweek it to exactly the way you like it.

Ingredients:
1 stick of butter, softened  (I always use salted even if recipes say don’t)
1 Package of cream cheese 8 oz. (softened)
1 pound powdered sugar
2 teaspoons of vanilla
1 cup pecans, chopped

1. In a large bowl, cream together the butter and the cream cheese with an electric mixer.  

 2. Add the vanilla and the powdered sugar until well blended. you want to make sure that there are no chunks of powdered sugar.  Now mix in the pecans and your icing is done!

3. Fight the urge to eat the entire bowl and frost your cooled cake.

~Enjoy~

A Simple Maple Frosting

cupcakes n frosting

Earlier this past week I posted a recipe for pumpkin cupcakes with a maple frosting and I decided to make a post specifically for frostings to make it easier to search for. Not only that but if you have a box of cake mix sitting around why not making it special with this homemade frosting. You do need a hand mixer to get the right consistency, trust me trying to do this by hand would kill your arm. This frosting is nice and flavorful and can be adapted to taste by using your favorite maple syrup. If the frosting gets to thin just add more confectioner (powdered) sugar. The frosting should be lighter, it is not a thick frosting like you would get from a tub in a store.

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

Combine the butter, cream cheese, and maple syrup together with the hand mixer to allow for a better consistency. Slowly add in the powdered sugar. Do this in small groups and make sure that you get out all of the lumps. (If possible sift the powdered sugar into the bowl) Taste the frosting once you have incorporated all of the powdered sugar, if you want a bolder taste add more syrup a ½ teaspoon at a time.

Happy Baking

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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