APPETIZERSLemon Bundt Cake
Preheat oven to 350
Ingredients for cake:
1 small box lemon Jello (mix with 1 cup boiling water and cool slightly)
1 box yellow cake mix
4 eggs
3/4 C. canola oil
Ingredients for glaze:
2 C. confectioners' sugar
1/3 C. lemon juice
Directions for cake:
Pour cooled Jello into a medium bowl and add cake mix, eggs, and oil.
Mix to combine.
Pour into a well-greased Bundt pan.
Bake for 32-35 minutes or until toothpick inserted in center comes out clean.
Allow cake to cool in pan for 5-10 minutes.
Place cake on platter.
Directions for glaze:
Mix confectioners' sugar and lemon juice together.
Glaze cake while warm.
Apple Chunk Bundt Cake
Preheat oven to 350
Ingredients for cake:
1 1/4 C. canola oil
2 C. sugar
3 large eggs
1 t. baking soda
1 t. kosher salt
2 t. vanilla extract
2 t. cinnamon
1/2 t. nutmeg
3 C. all-purpose flour
3 C. apple chunks
Directions for cake:
Spray a Bundt pan with non-stick cooking spray.
Mix oil, sugar, and eggs together in bowl of electric mixer.
Add baking soda, salt, vanilla, cinnamon, and nutmeg and mix well
Mix in flour just until blended.
Mix in apple chunks.
Pour into pan and bake for 1 hour.
*Can also be made in a 9 x 13 and baked for 54 minutes.
Glaze:
1 stick butter
1/2 C. brown sugar
2-4 T. milk
Bring to a boil and cook for 2 minutes
***you can also just put this in a glass measuring cup and microwave it.
Pour over baked cake and spread with a pastry brush while hot.
*Cake is best made a day in advance.
Hummingbird Cake
Preheat oven to 350
Ingredients for cake:
3 C. all-purpose flour
2 C. sugar
1 t. baking soda
1/2 t. kosher salt
1 t. cinnamon
3 eggs, beaten
1 C. canola oil
1 t. vanilla extract
1 (8 ounce) can crushed pineapple (do not drain)
1 C. chopped pecans
3 C. mashed bananas (6 or 7 ripe bananas)
Directions for cake:
Grease 3 (9-inch) cake pans.
Cut out parchment rounds and place in cake pans.
Grease and flour parchment.
In a large mixing bowl, combine flour, sugar, baking soda, salt, and cinnamon.
In a separate bowl, combine eggs and oil.
To the egg and oil bowl, add vanilla, pineapple, pecans, and bananas.
Mix.
Add all wet ingredients to the dry ingredients.
Mix until combined.
Evenly spoon batter into prepared cake pans.
Bake for 25 minutes or until toothpick inserted in center comes out clean.
Allow layers to completely cool.
Ingredients for cream cheese frosting:
1 (8 ounce) package cream cheese, at room temperature for 30 minutes
1/2 C. butter (1 stick), at room temperature
4 C. confectioners' sugar
1 t. vanilla extract
1 t. lemon juice
Directions for frosting:
In a medium bowl, mix cream cheese and butter.
Add confectioners' sugar a little at a time, blending well.
Add vanilla and lemon juice.
Frost each layer (and sides if desired)
Sprinkle top with chopped pecans.
Carrot Cake with Cream Cheese Frosting
Preheat oven to 350
Ingredients for cake:
2 C. sugar
1 1/2 C. canola oil
4 large eggs, at room temperature
2 C. all-purpose flour
2 t. baking powder
2 t. baking soda
1 1/4 t. kosher salt
2 t. ground cinnamon
1 T. vanilla extract
3 C. finely grated peeled carrots
1/2 C. chopped pecans
1/2 C. raisins (soak in water to soften if necessary)
Ingredients for frosting:
6-7 C. confectioners' sugar
2 (8 ounce) packages cream cheese, at room temperature
1/2 C. (1 stick) unsalted butter, at room temperature
4 t. vanilla extract
Directions for cake:
Grease (or spray with non-stick spray) 3, 9-inch cake pans.
Line bottom of pans with parchment paper.
Grease and flour entire pan (remember to tap out excess flour).
Using an electric mixer, beat sugar, oil, and eggs in a bowl until well combined.
Mix in flour, baking powder, baking soda, salt, cinnamon, and vanilla.
Stir in carrots, pecans, and raisins.
Pour batter equally into the prepared pans.
Bake cakes for 25-29 minutes (or until knife inserted in center comes out clean).
Cool in pans for 15 minutes.
Gently run a plastic knife around edges of cakes to loosen.
Turn cakes onto rack and cool completely.
Directions for frosting:
Using an electric mixer, beat all ingredients in medium bowl until smooth and creamy.
Directions for cake assembly:
Place 1 cake layer on platter.
Spread with 1 scant cup of frosting.
Top with another cake layer.
Repeat with all layers.
Frost top and decorate as desired.
Giant Ding Dong Cake
Preheat oven to 350
Ingredients for cake:
1 box chocolate cake mix
1 small box instant chocolate pudding
4 eggs
1 1/4 C. liquid coffee (or water)
1/2 C. canola oil
Ingredients for filling:
1/4 C. all-purpose flour
1 C. milk
1/2 C. shortening
1/2 C. butter, at room temperature
1 C. sugar
2 t. vanilla extract
Ingredients for glaze:
1 C. chocolate chips
1/4 C. shortening
3 T. light corn syrup
2 1/4 T. water
Directions for cake:
Grease bottom of a 9-inch springform pan.
Cut parchment paper to fit bottom and place in pan.
Grease and flour entire pan.
In a large bowl, stir together all of the cake ingredients.
Mix until well blended.
Pour into prepared pan.
Bake 55-60 minutes or until a toothpick inserted in the center comes out clean.
Cool cake completely on wire rack before removing from pan.
Slice a 1-inch thick slice off the top of the cake and set aside.
Scoop out the cake leaving 1 inch on sides and bottom of cake.
Discard or save for another use (like cake balls!)
Directions for filling:
Whisk flour and milk together.
Cook over medium heat, whisking constantly until thickened.
Set aside to cool completely.
As the flour and milk mixture cools, beat the shortening, butter, sugar and vanilla on high speed until light and fluffy.
Add the milk mixture and continue to beat for 4 more minutes.
Spoon into the center of the cake and replace the layer sliced from the top.
Directions for glaze:
Combine the chocolate chips, shortening, corn syrup, and water in the top of a double boiler.
Heat (stirring frequently) until melted and smooth.
Pour warm glaze over the top of the cake and smooth over the sides.
Refrigerate until serving.
*I pour a small amount of glaze at a time so I don't have a chocolate pool at the bottom of the cake.
Lemon-Cornmeal Cake
Preheat oven to 325
Ingredients for cake:
2 1/2 C. all-purpose flour
1/2 C. yellow cornmeal
2 t. baking powder
1/2 t. baking soda
1/2 t. kosher salt
1 C. (2 sticks) unsalted butter, at room temperature
1 3/4 C. sugar
1 T. grated lemon zest
1/4 C. lemon juice
4 large eggs
1 C. buttermilk (*)
Ingredients for glaze:
1 C. sugar
1/3 C. lemon juice
Directions for cake:
Grease and flour a Bundt pan.
In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
In a large bowl of electric mixer, beat butter, sugar, lemon zest and juice until light and fluffy.
Beat in the eggs one at a time until blended.
With mixer on low, alternately beat in flour mixture and buttermilk, until batter is smooth.
Scrape into prepared pan.
Bake for 48 to 55 minutes until a toothpick inserted in center comes out clean.
Cool cake in pan on wire rack for 5 minutes.
Meanwhile, make the sugar glaze.
Directions for glaze:
Whisk ingredients in a small bowl just until combined (sugar will not be totally dissolved).
Invert cake from pan onto plate (do not put on rack; it will not come off!).
Brush glaze all over hot cake until absorbed.
Cool completely.
Let cake rest for several hours or overnight.
*If you don't have buttermilk (who has buttermilk?):
In a 1-cup glass measure, pour 1 T. lemon juice (or white vinegar)
Add milk of choice up to the 1 cup line.
Stir.
Let sit for 10 minutes.
Lemon Layer Cake
Preheat oven to 375
*Note: Prepare and cool the Lemon Filling in advance.
Ingredients and directions for lemon filling:
In a saucepan combine:
1 1/4 C. sugar
3 T. cornstarch
3 T. all-purpose flour
dash of kosher salt.
Whisk in 1 1/2 C. cold water.
Cook and stir until thickened and bubbly.
Cook and stir 2 minutes more.
Whisk about 1 cup of the hot mixture into 3 beaten egg yolks.
Return mixture to saucepan.
Bring mixture to a gentle boil.
Cook and stir 2 minutes more.
Remove from heat.
Stir in 2 T. butter and 1/2 t. finely shredded lemon peel.
Gradually stir in 1/3 C. lemon juice.
Mix well.
Cover surface with clear plastic wrap.
Cool the mixture to room temperature without stirring.
Ingredients for cake:
2 1/4 C. all-purpose flour
2 t. baking powder
1/4 t. kosher salt
1/2 C. butter
1/4 C. shortening
1 1/2 C. sugar
1 t. vanilla extract
3 egg yolks
3/4 C. milk
3 stiff-beaten egg whites
Ingredients and directions for lemon frosting:
Using an electric mixer, beat until fluffy:
8 ounces cream cheese, at room temperature for 30 minutes
4 ounces butter, at room temperature until soft.
3 C. sifted confectioners' sugar
Add 1 t. finely shredded lemon peel and 1/4 t. vanilla and beat until smooth.
Directions for cake:
Grease three (or 6, if you have) 8 x 1 1/2-inch round baking pans.
Line pans with parchment paper.
Grease and flour parchment.
Set pans aside.
In a medium bowl combine flour, baking powder, and salt. Set aside.
In bowl of electric mixer, beat butter and shortening on medium speed for 30 seconds.
Gradually add sugar and vanilla and beat until light and fluffy.
Add egg yolks, one at a time, mixing well after each addition.
Add dry ingredients and milk alternately to beaten mixture, beating after each addition until blended.
Gently fold in egg whites by hand.
To make the 6 cake layers:
Pour a generous 3/4 cup of batter into each prepared pan and spread evenly.
Bake for 10 minutes.
Cool 5 minutes in pans.
Remove from pans and cool on wire racks.
If using 3 pans, wash, grease, and flour pans. Repeat baking steps above.
To assemble the cake:
Place 1 cake layer on a serving plate.
Spread a scant 1/2 cup lemon filling evenly on top.
Repeat with 4 more layers and filling.
Top with final layer.
Cover and chill thoroughly.
Spread lemon frosting over top and sides of cake.
Cover and store in refrigerator.
Before serving, sprinkle top with shredded lemon peel if desired.
Coconut Cake
Preheat oven to 350
Ingredients for cake:
2 sticks butter, at room temperature
2 C. sugar
1 t. coconut oil, melted
4 eggs, at room temperature
2 1/2 C. all-purpose flour
1/2 t. kosher salt
1 t. baking soda
1/2 t. baking powder
1 C. coconut milk
Ingredients for glaze:
1 C. sour cream or yogurt
1 C. sugar
1/4 C. coconut milk
1 C. shredded coconut
Ingredients for frosting:
1 stick butter, at room temperature
1 (8 ounce) package cream cheese, at room temperature for 30 minutes.
3-4 C. confectioners' sugar
1/4 C. coconut milk
1 t. vanilla extract
2 C. shredded coconut
Directions for cake:
Grease and flour 2 (9-inch) cake pans and set aside.
In an electric mixer, cream butter and sugar until fluffy.
Add coconut oil and eggs, and mix well.
In a separate mixing bowl, combine flour, salt, baking soda, and baking powder.
To mixer, add coconut milk and flour alternately, beginning and ending with flour.
Pour batter into prepared pans and bake for 23-25 minutes.
Allow cake to cool 10 minutes in pan.
Carefully remove cakes from pans and place them on a sheet pan covered with parchment.
Directions for glaze:
In a medium bowl, combine all ingredients.
Poke holes in cakes and pour glaze over both cakes.
Cover with plastic wrap.
Chill until ready to frost cake.
Directions for frosting:
In an electric mixer: beat butter, shortening, and cream cheese until well blended and fluffy.
Add confectioners' sugar gradually at low speed, gently increasing speed to mix well.
Beat in coconut milk and vanilla.
Frost cake.
Coat top and sides with shredded coconut.
Chocolate Mousse Cake
Preheat oven to 350
Ingredients for cake:
2 C. all-purpose flour
2 C. sugar
3/4 C. unsweetened cocoa powder
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. kosher salt
1 C. buttermilk (*)
1 C. brewed coffee, cooled to room temperature
3/4 C. canola oil
2 large eggs, at room temperature
2 t. vanilla
Directions for cake:
Grease and flour 3 (9-inch) square or round cake pans.
Cut parchment to fit pans.
Place parchment in pans and grease parchment.
In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
Add buttermilk, coffee, oil, eggs, and vanilla.
Beat at medium speed with an electric mixer until smooth.
Pour evenly into prepared pans and bake for 20-25 minutes (check for doneness).
Let cool in pans for 10 minutes.
Remove from pans and let cool completely on wire racks.
* I place well-sprayed parchment paper in between all cake layers if I am freezing cake.
Chocolate mousse ingredients:
1 envelope unflavored gelatin
3 T. cold water
1/4 C. boiling water
1 C. sugar
1/2 C. unsweetened cocoa powder
3 C. heavy whipping cream
Directions for chocolate mousse:
In a small bowl, soften gelatin in cold water.
Let stand for 2 minutes.
Add boiling water, stir until gelatin dissolves. Set aside.
In a small bowl, combine sugar and cocoa powder.
In a medium bowl, beat cream at medium speed with an electric mixer until soft peaks form.
Gradually add sugar mixture, beating until stiff peaks form.
Stir in gelatin mixture.
Cover and chill for 4 hours.
Chocolate fudge frosting ingredients:
1 C. sugar
1 C. heavy whipping cream
5 (1-ounce) squares unsweetened chocolate
10 T. butter
1 C. confectioners' sugar
Directions for fudge frosting:
In a medium saucepan, combine sugar and cream.
Bring to a boil over medium-high heat.
Reduce heat and simmer for 6 minutes, stirring often.
Add chocolate and butter, stirring until melted and smooth.
Whisk in confectioners' sugar.
Whisk until there are no lumps.
Remove from heat.
Let mixture cool until it reaches a spreadable consistency.
Directions for assembling cake:
Place 1 layer on a cake plate.
Spread with 1 cup of the chocolate mousse.
Repeat with remaining cake layers and mousse.
Freeze cake for 1 hour.
Carefully pour half of the frosting over cake.
Allow to fall to sides.
Spread evenly with spatula.
Continue until cake is evenly covered.
You may have leftover frosting.
*If you don't have buttermilk (who has buttermilk?):
In a 1-cup glass measure, pour 1 T. lemon juice (or white vinegar)
Add milk of choice up to the 1 cup line.
Stir.
Let sit for 10 minutes.
Chocolate Malt Ice Cream Cookie Cake
Preheat oven to 350
Ingredients:
1 (1 lb. 1.5 ounce) pouch double chocolate chunk cookie mix
2/3 C. malted milk powder, ***divided
1/3 C. canola oil
2 T. water
1 egg
1/2 C. hot fudge topping
1 C. crushed chocolate-covered malted milk balls
2 C. vanilla ice cream, softened
2 C. chocolate ice cream, softened
1 C. frozen whipped topping, thawed
Directions:
Lightly spray a 10-inch springform pan with cooking spray.
In large bowl, stir:
cookie mix, 1/3 C. of the malted milk powder, oil, water, and egg until soft dough forms.
Press 1/2 of dough into bottom of pan.
Bake 12 minutes or until set.
Cool completely, about 30 minutes.
Meanwhile, press remaining 1/2 of the dough
into a 10-inch circle on a large un-greased cookie sheet.
Bake dough 12 minutes or until set.
Cool 5 minutes; remove from cookie sheet to wire rack.
Cool 15 minutes.
Spread hot fudge topping over crust in springform.
In medium bowl, break apart large cookie until crumbly.
Stir in crushed malted milk balls.
Sprinkle 1/2 of the crumbled cookie mixture over hot fudge; press lightly.
In large bowl, combine both softened ice creams and remaining 1/3 C. malted milk powder until well blended.
Spread ice cream mixture over crumbs in pan.
Gently spread whipped topping over ice cream.
Sprinkle with remaining crumb mixture.
Cover with foil.
Freeze at least 5 hours or until firm.
To serve, remove sides of springform pan.
Let stand 5 minutes.
Use hot knife to cut (pour hot water into tall glass, dip knife in, wipe knife with towel. Do this after each slice).
Store covered in freezer.
Pumpkin Roll
Preheat oven to 350
Ingredients for cake:
1/4 C. confectioners' sugar (to sprinkle on towel)
3/4 C. all-purpose flour
1 t. baking soda
1/2 t. cinnamon
1/2 t. ground cloves
1/2 t. kosher salt
3 eggs
1 C. granulated sugar
2/3 C. canned pumpkin (NOT pumpkin pie mix)
Directions for cake:
Grease a 15 x 10-inch baking pan. Line with parchment paper.
Grease parchment paper.
Sprinkle confectioners' sugar on a thin, cotton kitchen towel.
Set towel aside for later.
Combine flour, baking soda, cinnamon, cloves and salt.
Beat eggs and sugar in larger bowl until thick.
Beat in pumpkin.
Stir in flour mixture.
Spread evenly into prepared pan.
Bake for 13-15 minutes or until top of cake springs back when touched.
Immediately loosen edges of cake and turn out onto prepared towel.
Carefully peel off paper.
Roll up cake and towel starting at narrow end of cake.
Cool on wire rack.
Ingredients for filling:
1 (8 ounce) package cream cheese, at room temperature
1 C. confectioners' sugar, sifted
6 T. butter, at room temperature
1 t. vanilla extract
Directions for filling:
Beat filling ingredients together until smooth.
Carefully unroll cake.
Carefully spread filling evenly over cake.
Re-roll cake.
Wrap in plastic wrap and refrigerate.
Sprinkle with confectioners' sugar when ready to serve.
Pumpkin Crunch Cake (easy)
Preheat oven to 350
Ingredients for first layer:
1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk
1 1/2 C. sugar
3 eggs
4 t. pumpkin pie spice
(or: 2 t. cinnamon, 1 t. ginger, 1/2 t. nutmeg, 1/2 t. cloves)
Directions for first layer:
Combine above ingredients and pour into a greased 9×13-inch pan.
Ingredients for second layer:
1 yellow cake mix (DO NOT PREPARE ACCORDING TO BOX. THIS IS USED DRY)
3/4 C. melted butter
Optional: chopped pecans for sprinkling on top
Directions for second layer:
Sprinkle dry cake mix on top of pumpkin mixture.
Pour melted butter evenly over cake mix.
Can sprinkle pecans on top if desired.
Bake at 350 for 1 hour and 10 minutes.
Coconut Cupcakes
Preheat oven to 325
Ingredients for cupcakes:
1 1/2 C. purpose flour
1/2 t. baking powder
1/4 t. baking soda
1/4 t. kosher salt
1 C. sugar
6 T. unsalted butter, at room temperature
3 large eggs
3/4 t. almond extract
3/4 t. vanilla extract
1/2 C. buttermilk (*)
2 1/2 C. flaked coconut
Ingredients for cream cheese frosting:
1 (8 ounce) packages cream cheese, at room temperature
6 T. unsalted butter, softened
1/2 t. vanilla extract
1/4 t. almond extract
3 C. confectioners' sugar
Directions for cupcakes:
Line a 12-cup cupcake pan with with paper liners.
Spray paper liners with nonstick spray.
In a medium bowl, combine flour, baking powder, baking soda, and salt.
In bowl of electric mixer, at medium speed, beat sugar, and butter 5 minutes or until light and fluffy.
Reduce speed to low.
Add eggs, 1 at a time, beating well after each addition.
Beat in extracts.
Beat in flour mixture alternately with buttermilk, beginning, and ending, with flour mixture.
Beat just until blended, scraping bowl frequently with rubber spatula.
Stir in 1 12 C. coconut.
Spoon batter by level 1/3 cups into paper liners, filling almost to the top.
Bake 19 minutes or until cupcakes are golden brown and toothpick inserted in centers comes out clean.
Let cupcakes cool in pan 10 minutes.
Remove cupcakes from pan and cool completely on wire rack.
When cupcakes are cool, prepare cream cheese icing.
Directions for frosting:
In a large bowl, beat cream cheese, butter, and extracts until smooth.
Turn mixer to low and add confectioners' sugar and beat until blended.
Scrape sides of mixer bowl.
Increase speed to medium-high and beat until mixture is creamy and smooth
Makes about 5 cups.
Frost cupcakes and sprinkle with remaining coconut.
*If you don't have buttermilk (who has buttermilk?):
In a 1-cup glass measuring cup, pour 1 1/2 teaspoons lemon juice (or white vinegar)
Add milk of choice up to the 1/2 cup line.
Stir.
Let sit for 10 minutes.
White Chocolate Chip Macadamia Nut Blondies
Preheat oven to 350
Ingredients:
1 C. butter
4 (1 ounce) squares white chocolate
3/4 C. packed brown sugar
3/4 C. sugar
3 eggs
1 1/2 C. all-purpose flour
1 t. vanilla extract
1 C. white chocolate chips
1 C. chopped macadamia nuts
Directions:
Spray 60 cups of a mini muffin pan with non-stick cooking spray.
In a large bowl, combine butter and white chocolate squares.
Microwave on High in 30-second intervals.
Stir between each interval until chocolate is melted and smooth (about 2 minutes total).
Add sugars, stirring to combine.
Stir in eggs, one at a time, beating well after each addition.
Gradually stir in flour.
Stir in vanilla, white chocolate chips, and nuts.
Spoon batter into prepared muffin cups.
Bake for 14-15 minutes, or until lightly browned.
Let cool in pans for 5 minutes.
Remove from pans and cool completely on wire racks.
No-Bake Eclair Cake (so easy and delicious!)
Ingredients for cake:
1 box graham crackers (1 pound)
2 small boxes of french vanilla pudding
3.5 C. cold milk
12 ounces whipped topping, thawed
Directions for cake:
Mix the pudding and the milk together.
Fold in whipped topping.
Ingredients for frosting:
1/2 C. milk
6 T. cocoa powder
3 C. confectioners' sugar
Directions for frosting:
Whisk frosting ingredients together.
Directions for cake assembly:
Place graham crackers in single layer in bottom of 9 x 13-inch baking dish.
Spread half of the pudding mixture over graham crackers.
Top with another layer of graham crackers.
Top with remaining pudding mixture.
Place one more layer of graham crackers on top.
Gently pour frosting over graham crackers.
Refrigerate overnight.
Pina Colada Poke Cake (easy)
Preheat oven to 350
Ingredients:
1 box yellow cake mix
3 eggs
1/3 C. canola oil
1 (20 ounce) can crushed pineapple WITH JUICE
16 ounces Pina Colada drink mix (non-alcoholic)
1 (14 ounce) can sweetened condensed milk
8 ounces whipped topping, thawed
sweetened flaked coconut, toasted
maraschino cherries
Directions:
Spray a 9 x 13-inch baking pan with non-stick spray.
In a medium bowl, combine cake mix, eggs, oil, and entire can of pineapple AND juice.
Pour into prepared pan.
Bake cake for 22 minutes or until toothpick comes out clean.
While the cake is baking, whisk the Pina Colada mix with the sweetened condensed milk.
When the cake is done, remove from the oven and poke holes all over the cake.
Pour Pina Colada mix all over (it will come to the top of the 9 x 13).
Spread mixture over top of cake often to distribute (it will pool around the sides of pan).
Set cake aside to cool completely.
Once cooled, spread top of cake with whipped topping.
Sprinkle with toasted coconut and cherries.
Pumpkin Pie
Preheat oven to 425
Ingredients:
3/4 C. sugar
1/2 t. kosher salt
1 t. cinnamon
1/2 t. ground nutmeg
1/4 t. ground cloves
2 large eggs
1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk
1 frozen deep-dish pie crust (blind-baked for 10 minutes)
Directions:
In a medium bowl, mix sugar, salt, cinnamon, ginger, and cloves.
Beat eggs in a small bowl.
Add beaten eggs and pumpkin into sugar-spice mixture.
Stir in evaporated milk.
Place pie crust on a cookie sheet.
Pour mixture into pie crust.
Bake for 15 minutes.
Reduce temperature to 350.
Continue baking for 40-50 minutes..
Caramel Crunch Apple Pie
Preheat oven to 375
1 pastry crust for 9-inch deep-dish pie (blind-baked for 10 minutes)
Ingredients for filling:
1/2 C. sugar
3 T. all-purpose flour
2 T. ground cinnamon
1/8 t. kosher salt
8 cups thinly sliced apples (I prefer Fuji or Braeburn)
Directions for filling:
Mix dry ingredients together and gently stir in apples until well coated.
Put into pie shell.
Ingredients for topping:
1 C. packed brown sugar
1/2 C. all-purpose flour
1/2 C. quick cooking rolled oats
1/2 C. butter (cut into very small pieces)
1/4 C. (or more) chopped pecans
1/4 C. (or more) caramel topping
Directions for topping:
Mix dry ingredients together then add in butter.
Using your fingers, or a pastry blender, blend butter into dry ingredients.
Use your hands to firmly press topping onto pie.
Place pie on a cookie sheet covered with parchment paper.
Cover edges of pie with aluminum foil.
Bake for 25 minutes.
Remove foil and continue baking pie for another 25 minutes.
Remove from oven.
Cool slightly.
Sprinkle with pecans and drizzle with caramel.
Cool on wire rack and enjoy warm or at room temperature.
Pecan Pie
Preheat oven to 350
Ingredients:
1 (9-inch) deep-dish pie crust, frozen
1 C. light or dark corn syrup
3 eggs, at room temperature
1 C. sugar
3 T. butter, melted
1 t. vanilla extract
1 1/2 C. chopped pecans (plus extra halves for edge garnish if desired)
Directions:
If desired, carefully remove pie dough from tin and place it in glass pie pan.
Press dough to fit pan as soon as it's malleable.
In a medium bowl whisk together corn syrup, eggs, sugar, butter, and vanilla.
Stir in pecans.
Place pie pan on a cookie sheet.
Pour filling into pie crust.
Bake pie for 20 minutes.
Remove from oven and place pecan halves around edge of pie.
Drizzle corn syrup over halves and sprinkle with sugar.
Return pie to oven and bake for 30 minutes more, or until set.
Let cool for 1 hour.
Enjoy warm or refrigerate until needed.
Chocolate Glazed Chocolate Tart
Preheat oven to 350
Ingredients for crust:
1 C. chocolate graham cracker crumbs
5 T. unsalted butter, melted
1/4 C. sugar
Ingredients for filling:
1 1/4 C. heavy cream
9 ounces bittersweet chocolate, chopped
2 large eggs, at room temperature
1 t. vanilla extract
1/4 t. kosher salt
Ingredients for glaze:
2 T. heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1 t. light corn syrup
1 T. warm water
Equipment:
9-inch round fluted tart pan (1- inch deep)
Directions for crust:
Stir together all ingredients.
Press evenly onto bottom and 3/4-inch up sides of tart pan.
Bake for 10 minutes.
Cool on a rack 15 minutes.
Directions for filling:
Place chocolate in a heat-proof bowl and set aside.
In a medium pot, bring cream to a boil, then pour cream over chocolate and let stand 5 minutes.
Gently whisk until smooth.
In a separate bowl, whisk together eggs, vanilla, and salt, then whisk egg mixture into melted chocolate.
Pour filling into cooled crust.
Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes (center will continue to set as tart cools). Cool completely in pan on rack, about 1 hour.
Directions for glaze:
Bring cream to a boil and remove from heat.
Stir in chocolate until smooth.
Stir in corn syrup, then warm water.
Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly.
Let stand until glaze is set, about 1 hour.
Chocolate Peanut Butter Truffle Pie
Ingredients for crust:
1 deep-dish pie crust, baked for 10 minutes
(according to package directions).
Ingredients for truffle filling:
1/2 C. whipping cream (or heavy cream)
1 C. chocolate chips
1/2 t. vanilla extract
4 peanut butter cups, chopped
Ingredients for peanut butter filling:
1 C. whipping cream
1 package (8 ounce) cream cheese, at room temperature
1 C. creamy or crunchy peanut butter
1 C. confectioners' sugar
Ingredients for topping:
1/4 C. chocolate syrup (any brand you like)
4 peanut butter cups, chopped
Directions for truffle filling:
In a 2-quart saucepan (can also do this in the microwave) heat 1/2 C. whipping cream over medium-high heat until hot.
Remove from heat.
Stir in 1 cup chocolate chips and vanilla and mix until smooth.
Spread truffle filling on bottom of baked crust.
Freeze 15 minutes.
Scatter peanut butter cups over filling.
Meanwhile, in a medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form.
Set aside.
In another bowl, beat cream cheese, peanut butter, and confectioners' sugar with electric mixer on medium speed until smooth.
Fold in whipped cream.
Carefully spread over truffle filling.
Scatter peanut butter cups on top.
Refrigerate until set, about 2 hours.
Drizzle chocolate syrup over cooled pie.
Apple Torte
Preheat oven to 400
Ingredients for pastry:
1/3 C. sugar
1/3 C. butter, softened
1/4 t. vanilla
1/8 t. kosher salt
1 C. all-purpose flour
Directions for pastry:
Cream together and pat into bottom of 9-inch springform pan.
Ingredients for filling:
1 (8 ounce) package cream cheese, at room temperature
1/4 C. sugar
1 egg
1/8 t. kosher salt
1/4 t. vanilla
1 t. lemon juice
4 C. sliced apples
Directions for filling:
Blend cream cheese, sugar, egg, salt, vanilla, and lemon juice until smooth.
Pour filling over crust.
Arrange apples over filling.
Bake for 15 minutes.
Turn oven down to 350.
Ingredients for topping:
1/4 C. sugar
1/2 t. cinnamon
1/4 C. slivered almonds
Directions for topping:
Combine and sprinkle over apples.
Bake for 40 minutes (or until crust is browned).
Cool Whip (easy as) Pie
Ingredients:
1 prepared graham cracker crust
1 small box Jello
1/4 C. boiling water
1 (8 ounce) container whipped topping
2 (6 ounce) yogurt
Directions:
In a large bowl dissolve Jello in boiling water.
Stir in yogurt with wire whisk.
Fold in whipped topping.
Pour into crust and refrigerate 2 hours.
*Pick your favorite Jello and yogurt flavors, making sure they complement each other.
I love lemon or lime with a regular graham cracker crust.
Key(less) Lime Pie
Preheat oven to 350
Ingredients for crust:
2 C. graham cracker crumbs
1/3 C. unsalted butter, melted
Directions for crust:
In a medium bowl, mix crumbs and butter together.
Press on bottom and up sides of a 9-inch pie plate.
Bake for 10 minutes or until the crust is golden.
Let cool.
Ingredients for filling:
6 egg yolks, at room temperature
2 (14 ounce) cans sweetened condensed milk
1 C. lime juice (from the bottle!)
1/2 t. kosher salt
Directions for filling:
In a medium bowl, whisk the egg yolks and sweetened condensed milk until smooth.
Add lime juice and salt and whisk until smooth.
Pour filling into cooled pie crust.
Bake for 20 minutes.
Chill then cool overnight.
Decadent Chocolate Pie (no bake!)
Ingredients for crust:
24 Oreos, crushed
1/4 C. butter, melted
Ingredients for filling (2 steps):
2 C. chocolate chips
3/4 C. heavy cream ***
3/4 C. heavy cream ***
1/4 C. confectioners' sugar
1 t. vanilla extract
Ingredients for ganache:
2 C. chocolate chips
3/4 C. heavy cream
Directions for crust:
Mix Oreos and butter together.
Press into bottom and up sides of a pie plate.
Refrigerate for one hour.
Directions for filling (first step):
Add chocolate chips and 3/4 cup cream to a microwave-safe bowl.
Microwave on high for 1 to 2 minutes, stirring every 30 seconds, until smooth.
Cool to room temperature.
Stir in sugar and vanilla extract.
Set aside.
Directions for filling (second step):
In the bowl of a stand mixer, beat remaining 3/4 cup cream until soft peaks form.
Beat in chocolate mixture until well mixed.
Spoon filling into chilled pie crust and smooth top.
Refrigerate until firm, about 6 hours.
Directions for ganache:
Once pie is firm, add chocolate chips and heavy cream to a glass measuring cup (or bowl).
Heat in microwave for 1 to 2 minutes, stirring every 30 seconds, until smooth.
Spread over top of pie.
Refrigerate until cool and ganache is set.
Blueberry White Chocolate Chunk Bundt Cake
Preheat oven to 350
Ingredients for cake:
1 box white cake mix
1 small box instant vanilla pudding
1 C. sour cream, at room temperature
4 large eggs, at room temperature
1/2 C. canola oil
1/2 C. water
1 1/2 C. white chocolate, chopped into small pieces (I like Ghirardelli)
1 C. Blueberry Puree, Blueberry jam, or your favorite canned filling.
Ingredients for frosting:
2 (8 ounce) packages cream cheese, at room temperature
1 stick butter, at room temperature
1 t. vanilla extract
3 C. confectioners' sugar
Directions for cake:
Grease and flour a Bundt pan (or 9 x 13).
Mix cake mix, pudding, sour cream, eggs, canola oil, and water together.
Add white chocolate and mix well.
Put half the batter into Bundt pan.
Spread evenly.
Spoon half of the blueberry filling onto cake batter.
Swirl it around with a knife (just a few times-you don't want to mix it in).
Spread the other half of batter onto filling.
Spoon the other half of the blueberry filling onto this layer and swirl.
Bake for 55-58 minutes or until knife comes out fairly clean
(the blueberry filling will still be soft so don't go by that).
Remove from oven and let cool for 20 minutes.
Remove cake from pan and place on a cake platter.
Cool cake completely before frosting.
Can refrigerate at this point and frost later.
Directions for frosting:
Put cream cheese, butter, and vanilla in a mixing bowl and mix well.
Add confectioners' sugar to bowl and mix SLOWLY until incorporated.
Turn up speed on mixer and mix well.
To frost cake with thick stripes: fill a sealable gallon bag with frosting.
Seal bag.
Cut a 1-inch tip off of the bottom corner of the bag.
Squeeze frosting onto cake starting on the outside of the cake working towards the middle.
*If baking in a 9 x 13-inch pan, bake for 40 minutes.
Peach Crisp (or Any-Fruit Crisp!)
Preheat oven to 375
Ingredients for first layer:
10 cups cubed peaches (approximately 4 pounds)
1 C. all-purpose flour
1 C. brown sugar
4 t. cinnamon
Directions for first layer:
Mix flour, brown sugar, and cinnamon in a large bowl.
Cut peaches into small pieces.
Add peaches in bowl containing flour mixture.
Using a spatula, mix carefully (more like folding).
Pour into a 9 x 13-inch baking pan (can spray pan if you like-I don't).
Ingredients for topping:
2 C. brown sugar
1 C. all-purpose flour
1 C. oats
1 C. butter, cut into very small pieces
Directions for topping:
Put all ingredients in a large bowl.
Using your hands, mix together.
Sprinkle on top of peaches.
Bake, uncovered, for approximately 45 minutes to 1 hour.
*Note: I like the top of my crisp to be "crispy" so I tend to bake a little longer.
dd text.es & Pies & Tarts
CAKES & PIES & TARTS
Banana Cake with Cinnamon Cream Cheese Frosting
Preheat oven to 350
Ingredients for cake:
1 1/2 C. mashed bananas (3-4 bananas)
2 t. lemon juice
1 stick butter, at room temperature
1/4 C. canola oil
2 1/4 C. granulated sugar
3 eggs, at room temperature
1 t. banana extract (or vanilla)
1 1/2 C. buttermilk (*)
1 t. kosher salt
2 t. baking soda
2 t. cinnamon
3 C. flour
Directions for cake:
Grease and flour a Bundt Pan (or a 9 x 13).
Set pan aside.
Smash the bananas.
Mix lemon juice in with bananas.
Set aside.
Using a stand mixer, combine butter, oil, and sugar.
Mix thoroughly.
Add eggs, one at a time, mixing well after each egg.
Add banana extract and buttermilk.
Mix well, scraping bowl as necessary.
Add salt, baking soda, and cinnamon.
Mix until combined.
Add bananas and mix.
Add flour and mix only until incorporated.
Pour cake into prepared pan.
For Bundt bake 50 minutes.
For 9 x 13 bake 45 minutes.
Test cake for doneness by inserting toothpick or knife in center.
Cake is ready if a few crumbs remain on toothpick.
Ingredients for frosting:
1 (8 ounce) package cream cheese, at room temperature for 30 minutes.
1 stick butter, at room temperature
3-4 C. confectioners' sugar
1 t. cinnamon
Directions for frosting:
Mix cream cheese and butter together.
Carefully mix in confectioners' sugar and cinnamon until incorporated and smooth.
Frost cake when completely cool.
*If you don't have buttermilk (who has buttermilk?):
In a 2-cup glass measuring cup, pour 4 teaspoons lemon juice (or white vinegar).
Add milk of choice up to the 1 1/2 cup line.
Stir.
Let sit for 10 minutes.
3-Ingredient Chocolate Mug Cake
Ingredients:
1 egg
1/4 C. cocoa powder
1/4 C. confectioners' sugar
Directions:
Put all ingredients in a large/tall mug.
Whisk until combined.
*will rise while cooking
Cook for 60 seconds.
Devour while warm
Boxed Cake Mix Hack (for any flavor)
Ingredients:
1 box cake mix
4 eggs, at room temperature
1 C. sour cream, at room temperature
3/4 C. milk, at room temperature
2 t. vanilla extract
Directions:
Mix all ingredients together.
Bake as directed on box.
OR:
Ingredients for boxed CHOCOLATE cake:
4 eggs, at room temperature
1 1/4 C. liquid coffee (at room temperature)
1/2 C. canola oil.
Directions same as above.
Pumpkin Cake with Cinnamon Cream Cheese Frosting
Preheat oven to 350
Ingredients for cake:
3 eggs
3/4 C. canola oil
1 (15 ounce) can pumpkin puree
1 t. vanilla extract
1 1/2 C. granulated sugar
1/4 C. brown sugar, packed
2 t. baking powder
1 t. baking soda
1 t. kosher salt
2 t. ground cinnamon
1/4 t. ground cloves
1/4 t. ground nutmeg
2 C. flour
Ingredients for Cinnamon Cream Cheese Frosting:
1 stick butter, at room temperature
1 (8 ounce) package cream cheese, softened for 30 minutes
2 t. ground cinnamon
3 C. confectioners' sugar
Directions for cake:
Spray a 9 x 13-inch baking pan with non-stick spray.
In a large bowl, add eggs, canola, pumpkin, and vanilla.
Whisk together.
Add in the rest of the ingredients (except flour) and whisk well.
Add in flour and whisk only until incorporated.
Pour the batter into the prepared pan.
Bake for 25 minutes, or until toothpick inserted in center of cake comes out mostly clean.
Set cake aside to cool completely before frosting.
Directions for frosting:
In the bowl of a stand-mixer, beat butter and cream cheese together.
Add in cinnamon and confectioners' sugar.
Beat until well combined (remember to start mixer slowly!).
Spread frosting on cooled cake.
Refrigerate cake to set frosting.
