Spring Battenburg Cake
This was my first time making Battenburg cake, and it certainly will not be my last. I'm smitten! I love the bright almond flavor the cake imparts, and I can't help but smile at the colorful two-by-two checked pattern. I had a difficult time finding good step-by-step instructions for this recipe, so I am including my own in this post. I didn't have the two 7" square pans called for in the original recipe, so I had to work around that. I ended up using a 10 x7 stoneware dish with the parchment divider and it worked great. As a final touch, I dressed the cake in white fondant and added pearl dragees. Spring Battenburg Cake [click to print] Serves 6-8 Preheat oven to 350 degrees. Line the pan: Fold a piece of parchment paper in half, then, while folded, trim the edges to fit the length of the pan. Bake the cakes: Cream butter and sugar together in the bowl of a stand mixer with paddle attachment. Assemble the cake: Using a serrated knife, trim each cake evenly into two long cuboid cakes.
Pumpkin Lust Cake
You guys. This pumpkin lust cake is like the new pumpkin pie. At least it will be at our Thanksgiving dinner this year. I about cried when he showed up at home that night with a big ol’ piece he said he saved just for me. First you need to run and grab some Pumpkin Spice Instant Pudding. Let me lay it out for you. The original version of this cake is made with chocolate and/or vanilla pudding, and it is deee-licious as well. Pumpkin Lust Cake Ingredients 1 stick butter, melted 1 cup flour 1 cup chopped pecans 2 tbs sugar 1 (8oz) package of cream chees, soft 1 cup powdered sugar 2 (8 oz) containers cool whip (or one 16 ozz container) 2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding 3 cup cold milk Nutmeg for sprinkling For the crust Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. For the Cream Cheese Layer Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. For the Pumpkin Layer Adapted from Debbie Mortensen
Turtle Cheesecake with Caramel, Chocolate and Pecans
This is a dessert that gets talked about long after the plates are cleaned. I make it only once or twice a year and it is always by request. The cheesecake starts with an oreo cookie crust that is covered in caramel sauce, then a layer of creamy cheesecake. Just the smallest sliver really is a serving. COOK'S NOTE: I typically use a 9" pan and I have used a 10" pan for this cake as well in the past. Turtle Cheesecake with Caramel, Chocolate and Pecans recipe adapted from Philadelphia Cream Cheese Yield: 16 - 24 servings(printable recipe) 12 oreo chocolate sandwich cookies, about 1 cup finely crushed, gluten free cookies work fine 3 tablespoons butter, melted 3/4 cup caramel sauce, I used this homemade caramel sauce 3 (8 ounce) packages of cream cheese 3/4 cup sugar 1 tablespoon vanilla 3 eggs 1/4 cup dark chocolate or semi sweet chocolate chips, melted 1/4 cup chopped pecans, toasted if desired Preheat oven to 325 degrees. Beat the cream cheese, sugar and vanilla until smooth.
Easy
Spicy Buffalo Cauliflower 'Wings'
Looking for a healthier (and kinder) alternative to chicken wings? Try these juicy, tangy, and spicy buffalo cauliflower “wings”! Deliciously versatile and with just enough “kick,” these bite-sized pieces of cauliflower offer an eerily similar experience to eating chicken wings. With all the flavor and none of the guilt, this is a secret-weapon recipe that every vegan cook should have in his or her kitchen. SpicyBuffalo Cauliflower ‘Wings’ 1 cup water or soy milk 1 cup flour (any kind will work—even gluten-free!) Preheat the oven to 450°F.Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Makes 4 servings
Peanut Butter and Jelly Baby Lattice Pies
Good Tuesday to you! I had so much fun making these baby pies! For some reason party food seems more fun when it’s miniature right? So, these are totally doable, they look detailed, but seriously are really easy. Peanut Butter and Jelly is one of those combinations that I could do in almost any dessert. Time to create the lattice top… My strips were a little long, but you get the idea. Brush lightly with egg wash Here you have the lovely little PB&J pies. Peanut Butter and Jelly Baby Lattice Pies 1 roll Pillsbury pie dough 1/2 Cup creamy peanut butter 1 Tablespoon sugar 1/2 Cup Smucker’s Strawberry Preserves 1 egg white whisked with 1 teaspoon water for egg wash Sugar Crystals for sprinkling on top if desired 2 Tablespoons powdered sugar 1. 2. 3. 12 mini pies…..let’s see what the judges think… Think we’ve got some happy taste testers! Other recipes you may enjoy...
Blue velvet cupcakes « One Particular Kitchen
Ohai, cupcakes. I’m kind of at a loss for words with these. Can you imagine how good they were by looking at the pictures? Because let me assure you… they were BETTER than whatever you’re thinking. Kiddo and I wanted to do something lovely for our local police force because they are awesome. I found this recipe at the incredible Sprinkle Bakes. Ingredients For the cupcakes 2 cups sugar ½ pound (2 sticks) butter, at room temperature 2 eggs 1 tablespoon cocoa powder 1 Tbsp Wilton royal blue gel food coloring 1 small dab of violet gel food coloring (I dipped in a toothpick and used that much) 2 ½ cups cake flour 1 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla extract ½ teaspoon baking soda 1 tablespoon vinegar For the frosting 1 pound cream cheese, softened 2 sticks butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners' sugar (I hate sifting; I whir it up in the food processor instead to aerate and get lumps out) Instructions Make the cupcakes Now make frosting!
Mini Milkshake Shooters
A few weeks ago I was scheming up signature drink ideas for a clients wedding when bam! My ridiculous summer of 2011 ice cream addiction finally came to good use. And I thought to myself, how adorable would Mini Milkshake Shooters be? (Rimmed with semi-sweet chocolate, colourful sprinkles, topped with marshmallows and adorned with a pretty striped straw of course). My sweet partner in crime Jenna and I got right to work, making way too big of a mess and having way too much fun creating these little gems that turned out perfect. Keeping in line with my latest goal of presenting you with content that’s applicable to all areas of life how absolutely sweet would these be at a birthday party for your kids or even a New Year’s Eve party with metallic dragees and a little splash of Kahlua? {Supplies} To rim your glasses you’ll need to melt about 2 cups of semi-sweet chocolate chips in a double boiler until the chocolate is a liquid (make sure it doesn’t burn and see the photos below!) P.S.
~Caramel Snickerdoodles
Hmmm, where do I begin? Should I start with the warm flaky & tender, Cinnamon Sugar coated Crescent Nugget filled with oozing Caramel?! Or should I start with how easy these are and probably the most delicious and impressive thing I’ve ever made with only 3 ingredients? Orrr maybe I’ll start by saying that these little gems are the best Snickerdoodle anything I’ve ever Snickered or Doodled! What you’ll need for 20 Snickery Doodly Delights: 1 Pillsbury Crescents Seamless Dough Sheet Caramel Candies..one per each Doodle. 1 cup of Cinnamon/Sugar..blended to your taste Directions: Cut out about a 2″x2″ piece of dough and wrap it gently and snuggled around one Caramel. Place them onto a baking sheet about 1″ or so apart… Bake them at 350 degrees for about 12 minutes, or until they’re firm and slightly puffy. Let them cool for just a few, but these have to be eaten warm, for maximum Caramel flow… Construct a nice stack of gooey Snickerdoodles so everyone can share….. Don’t forget about yours though!
