Baked Chocolate Doughnuts

I understand that you try to have a healthy breakfast most days.  Really, I do.  Monday through Friday is all about high-fiber cereal and green smoothies.  But when the weekend rolls around and you just want to have cake for breakfast, I’m here for you. Baked Chocolate Doughnut

This recipe for baked chocolate doughnuts is another winner from Tracy at Shutterbean.  Imagine soft, chocolaty cupcakes topped with a rich espresso glaze, and baked in a pan with holes in the middle.  There you have it.  It helps that they’re so easy to whip together.  Perfect for mornings after you’ve slept in (just a little).  [Read more…]

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Maple Cupcakes with Cinnamon Cream Cheese Frosting

Everywhere I look, I see another recipe I want to try that is all about pumpkin.  Seriously, they are everywhere.  I know that I just made pumpkin snickerdoodles, and they were great. But what about pumpkin English muffin bread, pound cake, or even ice cream?  Even the new book from the boys at Baked has a section dedicated to this favorite ingredient of fall.  I don’t even know where to start.

 

I’m sure there is some kind of rule about posting two, three, or five recipes in a row that are all about pumpkin.  So I’ll wait.  But speaking of the boys from Baked, they have a maple cupcake in Baked Explorations that is perfect for this time of year.  They are really good, though they are crazy sweet.  Not that it’s a bad thing.  [Read more…]

Celebrate with Cake!

We have a lot of celebrating going on in this part of the world.  Someone persevered through high school and was able to walk across the stage and turn that tassel with the biggest grin I’ve ever seen.  You know who you are.   Someone went in for big-time surgery and came out kickin’.  Go you!  One amazing athlete went to San Francisco to swim with sharks, bike up and down mountains, and run her butt off.  On purpose.  You rock.  We successfully hauled a bunch of people across the country to the beach and back without anyone getting seriously hurt or lost.  Apalachicola!

 

It seems like forever ago that I made this cake, but I still remember how good it tasted.  Some celebrations require fancy cakes with tiers, fillings, and decorations.  And sometimes a white cake frosted in the pan with creamy vanilla frosting hits the spot, and that’s exactly what this is.  I complicated matters by lining the pan with parchment, removing the baked cake to cool, and inverting it back to the pan to frost.  Don’t do that.  It’s completely unnecessary unless you want to frost the sides and you have a platter large enough to hold a 12 x 18 cake.  Again, sometimes simple hits the spot.

 

What are you celebrating?  You don’t have to look far for a reason to celebrate with this cake.  Just be sure to invite everyone over when you do, because it feeds a crowd.  And please, don’t forget the sprinkles.

  [Read more…]

Red Velvet Cake and Cream Cheese Ice Cream

I don’t have a list of specific favorite things today, but I do have one general favorite.  It’s ice cream.  Ice cream is one of my favorite things ever.  I’m not picky about the flavor.  I like anything from caramel to cookies and cream.  The only thing I really don’t like messing up my frozen treat is nuts.  And even then, I can sometimes handle pralines.  How can nuts that are rolled in sugar taste bad?

 

Not only is ice cream one of my favorites to eat, it’s also fun to make.  I have the ice cream attachment for my Kitchenaid and it is awesome.  I keep the bowl in the freezer, so it’s always ready when a craving for ice cream strikes.  Recently when the weather started turning warmer, I knew I wanted to make the first batch of the season, but I had to decide on a flavor.  Then I remembered the red velvet cake scraps in my freezer from my baking disaster back in February, and thought that was a good place to start.  I found a recipe in Jeni’s Splendid Ice Creams at Home with a cream cheese base that mixes in gooey butter cake.  Cream cheese ice cream with chunks of red velvet cake mixed in?  It was done and done.    [Read more…]

Tres Leches Cake with Coconut and Lime

Happy Cinco de Mayo!  What better way to celebrate than with tres leches cake?  Okay, maybe a margarita.  But if you’ve never tried tres leches cake, you’re in for a treat.  Tres leches cake is a simple yellow sponge cake soaked in a sweet milk mixture and topped with dreamy whipped cream.

I’ve made a basic tres leches cake for Cinco de Mayo the last few years, and I had planned to do just that this year, too.  But on the day I planned to bake the cake, my latest issue of Fine Cooking Magazine arrived, and it had an entire spread on variations of this Latin American dessert.  After looking at the photos, I wanted to taste one of each.

So I decided to do something a little different this time by putting the lime in the coconut and mixing it all up.  For the soaking liquid, I replaced the cream with half a can of unsweetened coconut milk and some lime juice.  I have to say, it was a delicious change. [Read more…]

Classic Banana Bundt Cake

       

Do you know who Dorie Greenspan is?  She is one cool baker lady.  She has way of writing instructions that makes you feel like you can conquer anything in the kitchen.  And listening to her speak is even better. She occasionally comes on The Splendid Table podcast as a guest to promote a new book or talk about some baking project.  I could listen to her talk about baking all day long. 

 

I’ve been baking this cake from her book, Baking: From My Home To Yours, for years.  It’s moist and packed full of banana flavor.  No fancy ingredients are required, so if you always have over-ripe bananas in your freezer like I do, it never involves a trip to the store in advance.  It travels well, so I’ve brought it work many times for a Friday treat, and people are always happy to see it.  Her recipe in the book suggests topping it with a lemon glaze, but I’ve never tried it that way.  It’s delicious on its own or with a little powdered sugar dusted on top. 

This recipe was picked by Mary from The Food Librarian back in 2009 for Tuesdays with Dorie.  TWD is a group of dedicated bloggers who baked and blogged their way through the entire recipe book cover to cover.  [Read more…]

Chocolate Whoopie Pies with Salted Dulce de Leche Frosting

Happy Friday!  I don’t have a list of Friday faves today.  I’ve wanted to share this recipe for a week, but I’ve spent much of the week fighting with my computer.  Call me crazy, but I feel like power struggles with electronic devices should be won by the human.  I’m learning that it’s not always the case.  Oh well.

 Are you familiar with whoopie pies?  I’m sure you are.  Though their name suggests it, they have nothing to do with pie.  Many thought these hand-held desserts that look like a cookie and taste like cake would become the “new cupcake.”  While I don’t think anything will take the place of cupcakes, I do think you should give these a try. 

 When I spotted the recipe for chocolate whoopie pies in One Girl Cookies, I thought they looked like a pretty good treat to take to work.  Since whoopie pies are made with two soft cookies sandwiched together with frosting, they are perfect for taking along places.  You can pile them into a container and not worry about them moving around and losing their frosting.  In the book, the cookies were paired with peppermint frosting.  I’m sure they would have been good, but the dulce de leche frosting with the preceding recipe caught my attention.  I can tell you right now that I was very pleased with this substitution.  When I tried the frosting, I was pretty sure that I wanted to eat it out of a bowl for dinner.  It was that good. 

  [Read more…]

Chai Spice Tea Cake

Get it?  I think that tea cakes are usually sweet cakes baked as a loaf and meant to be served with tea, but this cake actually has tea in it.

So many times I’ve wanted to like drinking tea, especially after being lured in by the sweet and spicy aromas.  But then I take a sip, and nope, still don’t like it.  I do really like chai teas and lattes, black tea beverages made with milk and lots of warm, soothing spices like cardamom, cloves, cinnamon, and ginger.

[Read more…]

Red Velvet Cake Roll, second try

As I flipped through a recent issue of Food Network Magazine, I spotted a photo of a red velvet cake roll that looked delicious.  I’d made one similar to it before, but this was a little different.  It involved boiling down cherry-cola to a syrup and adding it to the batter.  And so the story goes, I was in.  It all started out well. I opened the one bottle of soda I bought when I went grocery shopping, poured it into a saucepan, and boiled it down to a super sweet concoction.  I mixed up the batter, put it in the oven, and it baked up beautifully.  From there, it was a kitchen failure.

As I started to roll the cake, it fell apart before I could even complete one roll.  I make pumpkin rolls, and they tend to crack a little just to keep me from getting too confident.  But these were not cracks.  I’m talking tearing completely apart from one side to the other with each roll.  This was not a cake roll, but several long strips of red velvet cake.  Hmph.  I started to dump the entire thing in the trash (as I’ve done with more baking projects than I care to think about), but I tasted it first.  It tasted fine, but I certainly couldn’t taste any of the cherry-cola flavor.  I decided to freeze the failed cake.  Who knows, maybe I’ll try making red velvet cake balls.

But I wasn’t ready to give up.  The day was still young, and I wanted to make a cake roll.  I took a deep breath, grabbed a diet Dr. Pepper from the fridge, and started over.  Since the flavor didn’t even come through, I didn’t waste another trip to the store for cherry cola.  I went to the recipe from Baking for All Occasions that I made a few years back for Christmas. [Read more…]

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