Lemon Poke Cake

 I made this for my co-workers, and it was received very well. Lots of compliments. It wasn't over-the-top lemon flavour but a nice creamy complement to the vanilla cake and cream cheese frosting. A really nice light summer dessert. I got this recipe from HERE at Melissa's Southern Style Kitchen. 

Ingredients

• 1 15.25 oz box Golden Vanilla cake mix, plus water oil eggs to prepare (i.e. Betty Crocker)
• 1 Tbsp lemon zest
• 1 3.4 oz box instant lemon pudding
• 2 cups milk
• 1 8 oz cream cheese, softened
• 2 cups powdered sugar
• 2 Tbsp fresh lemon juice
• 1 tsp pure lemon extract
• 1 pint heavy cream
• 3 Tbsp lemon zest divided
• 2 Tbsp grated white chocolate
• Additional whipped cream and lemon slices for garnishing Optional
  
  

Instructions

• Cake: Prepare the cake mix per the package instructions using the amounts of water, oil and eggs called for. Add 1 Tbsp fresh lemon zest. Bake in a greased 13×9 inch cake pan until a toothpick inserted into the center comes back clean.
• Once baked, immediately poke holes all over the cake using the back of a wooden spoon or similar. Be generous.
• Pudding: While cake bakes in a medium size mixing bowl using an electric mixer, whip together the pudding mix and milk until thickened, but still pourable.
• Spread pudding over the cake gently pushing into the holes. Cool to room temperature. (This doesn't take long)
• Frosting: In a large mixing bowl using an electric mixer cream together the cream cheese, powdered sugar, lemon juice and lemon extract.
• Add the heavy cream continuing to beat on medium-high speed until fluffy and fully combined and soft peaks form. Mix in 2 Tbsp lemon zest by hand.
• Frost the top of the cake garnishing with the remaining lemon zest and grated white chocolate. (Use additional whipped cream and lemon slices to decorate as pictured, if desired.)
• Chill for 4 hours or overnight before serving. Store leftovers chilled.

Streusel Top Peach Pie

I've had the Pillsbury cookbook for a really long time and have used many recipes in it. This one I have used again and again and love the Summer taste of this yummy pie with a scoop of ice cream on top. I found the recipe online which you can find HERE. I've used canned peaches well-drained and fresh peaches as well and they both work great. 

Hope you enjoy this one!

INGREDIENTS

Use pastry for one filled pie. 

Filling: 

4 cups sliced fresh peaches (or well-drained canned, or thawed and well-drained frozen)
1/2 cup powdered sugar
1/3 cup flour
1/2 tsp cinnamon

Topping:

3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 tsp cinnamon
1/3 softened butter or margarine. 

DIRECTIONS

Prepare pastry for one filled pie or use a thawed Pillsbury deep dish pie crust. 

Heat oven to 375F. In a large bowl, combine all filling ingredients; blend well. Spoon into pastry-lined pan. In a medium bowl, blend topping ingredients with fork until crumbly. Sprinkle over the filling. Bake at 375F for 40 to 45 mins or until peaches are tender and topping is golden brown. 

Cool to set a bit and serve with ice cream. 

Strawberry Rhubarb Pie

Strawberry Rhubarb pie is one of my favorites. We recently went over to our neighbors and dug up a rhubarb plant to plant in our backyard. There were some red stalks that were ready so I used them to make a pie. I have made this type of pie before with a different recipe but this is a new one I found and is very yummy. It is juicy so just make sure you make it ahead to let it rest to thicken up. I used a big pie pan and it filled it pretty full so you won't want to use anything too small or it will definitely spill over during cooking.  I got this recipe from Sally's Baking Addiction you can find the original recipe HERE. With some vanilla ice cream on top this pie is so good! Enjoy!

Ingredients

• homemade pie crust (my recipe makes 2 crusts; 1 for bottom 1 for top)
• 3 cups sliced rhubarb (1/2 inch pieces)
• 2 and 1/2 cups chopped strawberries
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 Tablespoon orange juice
• 1/2 teaspoon pure vanilla extract
• 2 Tablespoons unsalted butter, cut into small pieces
• 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
• optional: coarse sugar for garnish

---

Instructions

1. Make pie dough if doing from scratch and wrap in discs and put in the fridge. (I have a recipe on here or you can go to Sally's Baking Addiction site as well. 
2. Make the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.
3. Preheat oven to 400°F (204°C).
4. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don’t want that in the filling– discard it). Dot the pieces of butter on top of the filling.
5. Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2 – 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a crumble or streusel topping would be great.)
6. Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
7. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 25-30 minutes. (I turned mine up to 375 for the last 20 more mins - had had a big pie) You may want to put a crust shield on top of the pie to prevent the edges from browning too quickly. Just take a piece of tinfoil and put a hole in the middle and cover the pie with it. 
8. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

---

Notes

1. Make Ahead & Freezing Instructions: This a great pie to make 1 day in advance since it is so juicy – the filling will have time to set overnight. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.

Pineapple Upside Down Cake (for a crowd)

I have another post on here for individual pineapple upside-down cakes but this one is one big cake. I have a co-worker that loves this cake so I make this for her birthday. It really is yummy! So you can either make individual ones or if you are going to a pot luck or having a family gathering this is a great one to make. I'm sure you could also cut the recipe in half if you wanted as well. 

This recipe comes from hungerthirstplay.com You can find the recipe HERE
I love the caramelized brown sugar this cake creates. Serve with vanilla ice cream or whipped cream.

Soft, light vanilla yellow cake soaked with caramelized brown sugar, butter, pineapple slices, and cherries.

INGREDIENTS

 4 1/2 cups (570g) all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

2 cups (453g) unsalted butter, softened to room temperature

3 1/2 cups (700g) granulated sugar

4 large eggs

4 teaspoons pure vanilla extract

1 cup (240g) sour cream

2 cups (480ml) whole milk

TOPPING

2 sticks (226g) unsalted butter

2 cups (400g) brown sugar

2 cans sliced pineapple, drained

1 jar maraschino cherries, without stems

INSTRUCTIONS

-Preheat oven to 350°F.

-Prepare the pan: melt 2 sticks of unsalted butter and pour it into a 12 x 18 x 3 pan.  

Spread evenly over the pan.  Sprinkle the brown sugar evenly over the butter.  

Evenly distribute the sliced pineapple (5 rows of 4) in the pan with a cherry in the middle of each ring.  Set aside.

-Prepare the cake: In a medium bowl, whisk together all-purpose flour, baking soda, and salt, set aside.

-In a standing mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter on medium-high speed until pale and fluffy.  

Scrape down the bowl if needed and add the sugar.  Beat on medium-high until incorporated, about 1 minute.

-With the mixer on low and eggs one at a time.  Add vanilla and sour cream.  Scrape down the bowl if needed and increase speed to medium, mix for 1 minute.

-Working in two batches with the mixer on low, add 1/2 the flour mixture followed by half the milk.  Mix until incorporated and repeat with remaining ingredients.  Scrape down the bowl if needed, increase speed to medium and mix until ingredients are smooth and incorporated (about 1 minute.)

-Pour over prepared pan, spread evenly with a spatula – some of the butter may pool up around the sides, if this happens spread more cake batter in that area but don’t worry too much the edged of the cake should be buttery and gooey.  Bake on the middle rack in the preheated oven for 45 minutes.  The ‘top’ of the cake will brown slightly during baking and edges may crisp just a touch from the butter and brown sugar, but it is all part of the deliciousness!

-Let cool 20 to 30 minutes before serving.  To serve, turn cake over onto a large cutting board or serving platter. I turned mine onto a cookie sheet.  If the cake is turned over before the butter and brown sugar cool and thicken, it will leak all over if using the cutting board so be careful. 

Caramel Apple Poke Cake

I made this cake for work...got some good reviews and I pretty much loved it so here it is on my blog. You can find the original recipe HERE from Beyond Frosting. The picture is from there as well. 

This cake is even better the next day. Oh so yummy!!

Ingredients

For the cake:

1 box white cake mix

1/2 cup brown sugar

3.4 cup milk

1/2 cup vegetable oil

3 large eggs

1/2 cup sour cream

2 Tbsp Caramel

2 tsp cinnamon

For the streusel:

1/4 cup brown sugar

3 tbsp flour

2 tsp cinnamon

2 tbsp butter

For the toppings: 

1 jar caramel sauce (I found a squeeze bottle you can warm up in the microwave)

1 1/2 cup heavy whipping cream

2 Tbsp maple syrup

2 tsp cinnamon 

3/4 cup icing sugar

1 can apple pie filling

Toffee bits and caramel drizzle 

Instructions

Preheat oven to 350

Prepare cake by combining cake mix with brown sugar, milk, vegetable oil, eggs, sour cream, caramel, and cinnamon. Stir just until combine. Pour half the cake mix in the bottom of a  9x13 pan and spread evenly. 

Prepare the streusel by combing all dry ingredients in a microwave-safe bowl: brown sugar, cinnamon, and flour. Add butter and microwave for 30-60 secs until butter is melted. Stir melted butter into dry ingredients. Sprinkle half the streusel mixture over the bottom of the pan and gently swirl with a knife. Pour remaining cake batter on top and sprinkle with remaining streusel. 

Bake cake for 24-28 or until an inserted toothpick comes out clean. Remove from oven. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of the cake. 

Pour caramel sauce over the cake. Let the cake cool. Add apple pie filling over the cake and spread evenly. 

Add whipping cream to a chilled metal bowl add maple syrup, cinnamon, and icing sugar and whip until stiff peaks form. Spread over cooled cake. 

Top with toffee bits and caramel drizzle. 

Strawberries and Cream Cake

I made this cake for another monthly birthday cake at work. I asked one of the co-workers who was having a birthday what kind of cake she wanted and she said anything but chocolate. Fair enough! I knew the other co-worker who was also having a birthday loved strawberries so the decision was made - it will be a strawberry cake. 

On my hunt for what I wanted to do, I came across two recipes that I sort of took from to create what I made. It turned out pretty good and I had lots of comments on how yummy it was. One said it was even better the next day - so I guess there's an idea to make it the day before -if you have a cool place to put it as the frosting is cream based. 

Hope you enjoy!

 Picture from Chelsea's Messy Apron. 

Ingredients for Cake

1 box of white cake mix

3 eggs

3/4 cup oil

1/3 cup flour

1/3 cup sugar

1/2 cup greek yogurt

1 cup + 2 Tbsp fresh or frozen but thawed strawberries pureed (keep the 2 Tbsp for the frosting)

1-3oz box strawberry jello (reserve 1 tsp for frosting)

Warm up the oven to 350 degrees. Mix all ingredients together and pour in a prepared 9x13 pan by spraying with a non-stick spray or coating with butter. 

Cook for 30-35 mins or until a toothpick comes out clean. Cool completely. 

Frosting

1 1/2 cups of cream

3 Tbsp fresh lemon juice

1 cup icing sugar, divided

1 -8oz package of cream cheese, softened to room temp

1/2 tsp vanilla

2 Tbsp strawberry puree

1 tsp strawberry jello

fresh strawberries

In a bowl beat the whipped cream, lemon, and 1/2 cup icing sugar in a bowl until peaks form. You can transfer the whipped cream to another bowl if using a stand mixer or in another bowl add the softened cream cheese and beat until nice and smooth. Add icing sugar, vanilla, strawberry jello, and strawberry puree and mix until well blended. 

Fold in half the whipped cream and blend well then fold in the last half of whipped cream and blend well again. 

Frost the cake

cut up fresh strawberries and put on top of the cake. 

Enjoy!

Blackberry Lemon Cake Roll

I made this cake for one of the monthly birthday cakes I do at work. It was so light and yummy and enjoyed by all. I will definitely make this one again and again. You could also do raspberries or strawberries. This recipe comes from Natasha's Kitchen and you can get the original recipe HERE.

Pictures also from Natasha's Kitchen. I love her recipes. 

INGREDIENTS:

Sponge Cake

5 large eggs -room temp

3/4 cup sugar

3/4 cup flour

1/2 tsp baking powder

For the Lemon Syrup

1/4 cup warm water

1 Tbsp sugar

4 Tbsp freshly squeezed lemon-about 1 large lemon (don't use concentrate, it's gross)

For the Blackberry Frosting

8oz cream cheese softened

8 Tbsp (113 g) which is approx 1/2 cup, unsalted butter, softened

1 cup powdered sugar

6 oz blackberries chopped (reserving 6 whole berries to garnish)

Optional Garnish

3/4 heavy whipped cream chilled

1 Tbsp powdered sugar

2 lemon slices cut into triangles

INSTRUCTIONS:

1. Preheat oven to 350. Line the bottom of an 18x13 baking sheet (this is a large cookie sheet) with parchment paper (do not grease).

2. Add 5 eggs to the bowl of a stand mixer fitted with whisk attachment and beat on high speed 1 min, or until foamy, Gradually add sugar and beat on high 7 mins (THIS IS VERY IMPORTANT - so don't skimp on the time). it will be thick, fluffy and tripled in volume. 

3. Whisk together flour and baking powder and sift into egg batter one third at a time, folding to incorporate between each addition and scraping from the bottom to catch hidden flour pockets. Stop mixing when you no longer see streaks of flour. 

4. Transfer to lined baking sheet and bake right away at 350 for 13-15 min (mine took about 16 mins) or until top is golden. Remove from oven and right away run a thin-edged spatula or knife around edges of your cake to loosen from the pan. While cake is hot, invert cake face down onto a clean linen towel that has been dusted with icing sugar. Remove parchment paper, dust with powdered sugar on top and then roll up into the towel. Let the cake cool to room temp (30min-1hr) in a draft-free room. 

5. Meanwhile, combine all ingredients for lemon syrup (water, sugar, lemon juice) stir to dissolve sugar and set aside. 

6. In a large mixing bowl, combine 8 oz softened cream cheese, 8 Tbsp softened butter and 1 cup powdered sugar. Beat together starting on low speed to incorporate sugar, then turn the mixer up to high speed for 2-3 mins or until whipped, white and fluffy, scraping down the bowl as needed. Add coarsely chopped blackberries and stir into the cream with mixer on low or by hand, just until incorporated. 

7. Carefully unroll cake and loosen from the towel. Brush the top evenly with your lemon syrup (you might not need all of it but use a good portion). Put dollops of blackberry frosting over the surface and spread evenly. Roll the cake tightly in the same direction you rolled it before. Slice off the crusty ends if desired and dust generously with powdered sugar. 

8. Whip the whipped cream and sugar and transfer into a piping bag with a star tip. Make 6 flowers over the top and garnish with blackberries and lemon triangles. 

Enjoy!

Rhubarb Custard Bars

I always get excited about rhubarb season so I can pull out my rhubarb recipes and try new ones. One of my coworkers is nice enough to give me some of the rhubarb she grows since I don't have a plant - thanks Debbie! This yummy recipe I found comes from dulcedough.com. You can click HERE to find the original recipe. I took these to work to share them so I doubled the recipe. Mmmmm. I love rhubarb season!!

picture from dulcedough.com 

Ingredients

2 cups all-purpose flour

1/4 cup sugar

1 cup butter, cold

Filling:

2 cups sugar

1/2 tsp nutmeg

7 tbsp all-purpose flour

1 cup heavy whipping cream

3 eggs, beaten

5 cups fresh rhubarb, finely chopped or frozen, thawed and drained

Topping:

1 pkg (8 oz) cream cheese, softened

1/2 cup sugar

1/2 tsp vanilla extract

1 cup heavy whipping cream, whipped. 

Instructions 

1. Preheat oven to 350 and grease 9x13 baking pan.

2. Prepare crust by combining the flour and sugar in a bowl. Cut in the butter with pastry blender or fork until mixture resembles coarse crumbs. (I do this in a food processor) Lightly press into prepared pan and bake for 10 mins in the preheated oven. 

3. While crust is baking, prepare filling. Combine sugar, nutmeg, and flour in a large bowl. Whisk in the cream and eggs, then gently fold in the rhubarb. Pour over the crust and bake for 40-45 mins or until the custard is set. Cool completely. 

4. Prepare topping by beating cream cheese, sugar, and vanilla until smooth then fold in the whipped cream. Spread the topping over the top and cover and chill. Cut into bars before serving. Store bars in the refrigerator. 

Bomboloni (Italian Doughnuts)

These are absolutely delicious. You will want to have more than one! I'm usually not a big doughnut fanatic. But I loved these. Sooo good! You can get the original recipe HERE from The Baking Fairy. They are a little more time consuming and you will want to make them early in the day and eat them the day you make them. The key is to not rush the rising process. The original calls for bread flour but I just used all-purpose for all of it. Bread flour has more gluten and makes a more chewy doughnut. I liked how they turned out without it. The recipe was also originally done in metric so there is a conversion with it. 

Ingredients

250g (2 cups) bread flour

250g (2 cups) all-purpose flour

75g (heaping 1/3 cup) granulated white sugar

100g (7 Tbsp) unsalted butter, at room temperature

20g fresh cake yeast or 1 package (7g) dry instant yeast

7g (1 1/2 tsp) salt

150g (3) whole large eggs

40g (2) egg yolks

110g (1/2 cup) lukewarm water

zest of 1 orange (I didn't do this but I'm sure it's good)

1 tsp vanilla extract

granulated sugar, for coating

Instructions

1. First, dissolve the yeast in the lukewarm water, and allow it to sit until it blooms. (With instant you don't have to worry about this too much).

2. In the bowl of a stand mixer fitted with a dough hook, combine all ingredients except for the whole eggs, and beat on medium speed for 5 mins, then high speed for 5 more mins. 

3. Add in the remaining egg, and beat on medium speed until a smooth and elastic dough forms (you may have to add some flour if it's too sticky) - you may have to beat it for awhile to combined together. 

4. Knead by hand for a couple of mins, then place the dough in a large, lightly oiled bowl, cover with plastic wrap, and allow to rise in a warm place for at least 2 hours until tripled in size. 

5. After the first rise, lightly knead the dough, roll it out to 1.5 cm/0.5 inch thickness, and cut out rounds. I found a regular water glass to be the perfect size. 

6. Transfer all your rounds to baking sheets lined with wax paper, spray lightly with water, and cover with plastic wrap or a tea towel Allow the bomboloni to rise another hour and a half until they triple in size once more. 

7. When ready to fry, heat vegetable oil in a large, deep pan to a temperature between 170-180C (a frying thermometer comes in handy).

8.Fry the bomboloni a few at a time, making sure to not crowd the pan. Fry them for about 3 mins on each side, until they are golden brown, then drain off the excess oil, and set them on a wire rack to cool. 

9. While they are till warm, pour some granulated sugar in a small bowl, and roll the bomboloni around until completely coated in the sugar. 

10. Fill as desired. (I used a Bavarian cream)

*note - Apparently you can bake these at 350F for about 20 mins instead of frying but I haven't tried that. 

Fried Ice Cream Cake

I love it when I get to try new recipes and today we had another birthday at work and she asked me to make her a cake..yay! Thanks Kalina! So I came across this fun cake and thought I would give it a try. I knew I loved fried ice cream so I figured with the reviews this cake got it was worth a try. The reviews I got at work were pretty good too and it definitely is pleasing to the eye when you see it. HERE is the original recipe from norinesnest.com. Mmmmm..I mean..just look at that! I double this recipe and use a 4L pail of ice cream and put it in a large tin pan. Made 24 squares.

Ingredients

3 cups crushed Corn Flakes cereal (make sure you measure it crushed)

3/4 cup sugar

1/2 tsp ground cinnamon

1/2 cup butter

1 (1.75 quart) container Vanilla Ice Cream

1 (8oz) container Cool Whip

1/4 cup honey - optional (I felt with the caramel it was too much so I would probably leave it out next time)

Chocolate syrup

Caramel syrup

Instructions

1. Take the vanilla ice cream out of your freezer and let sit at room temperature for 30 mins or so, to soften. 

2. Melt butter in a medium skillet, over medium heat. Add the crushed corn flakes, sugar and cinnamon. Stir to combine. Fry mixture for about 5 mins, stirring constantly, until cereal is golden-brown. Be careful not to burn. It may take less than 5 mins. 

3. Take a 9x13 baking dish and spread 1/2 corn flakes mixture into the bottom of pan. Set aside. 

4. in a large bowl, add the softened vanilla ice cream and cool whip. Using a spatula or large spoon, stir and mix well to combine. Spread ice cream mixture over the top of the corn flake mixture in the bottom of the pan. 

5. Spread the remaining corn flake mixture evenly over the ice cream. Drizzle the honey over the top. Cover pan, and place in freezer. Freeze ice cream for at least 5 hours or overnight. 

6. Cut into squares and sere with drizzles of chocolate syrup and caramel sauce. Add some whip cream and a cherry on top. YUM! 

Rice Pudding

This recipe is quick and easy and oh so yummy! My daughter and I LOVE this stuff!

I've tried baked ones and different recipes but I usually just come back to this. I actually don't usually measure so I didn't know what to put down but found this similar recipe you can go by :) 

Found on Food Network HERE

Hope you enjoy. 

Ingredients

3 cups cooked rice (we use Jasmine)

3 cups milk

2/3 cup sugar

1/2 cup raisins

1 tsp vanilla

1 tsp cinnamon

Directions

Put the first 4 ingredients in a pot and stir to combined. Cook on medium heat stirring occasionally. Cook until thickened and milk has pretty much absorbed. Removed from heat add vanilla and cinnamon and stir. Cool slightly. You can serve with a little whipped cream and sprinkle cinnamon on top.

Lazy Daisy Cake

This cake was requested by a co-worker. I hadn't made it before but had seen it in the past and wanted to make it so I was excited when she asked me to make it. So the first time I made it I followed the direction exactly as given. You can see the original recipe Here from Taste of Home. 

I wasn't very happy with how high the cake was as the slices toppled over because the icing was so thick and heavy. So I talked to who the cake was for (a doctor at the clinic where I work) He makes this cake all the time apparently and said that he puts his cake in a cookie sheet and doubles the frosting! Genius! Well the next time I made it I didn't do it in a cookie sheet but I did bake it in an 11x14 pan which I thought was perfect with the double frosting. It would be good on a cookie sheet as well though. The co-worker I made it for the second time said she wasn't a big cake person but she loved this one...she had 2 pieces and one for the road after work ;) So there you go. I'm a big coconut fan and this cake is so good! Add a scope of ice cream and you are set!

(I have already double the frosting in this recipe.)

Ingredients

4 eggs

2 cups sugar

2 tsp vanilla extract

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 cup 2% milk

1/4 cup butter, cubed

Frosting

3 cups packed brown sugar

1 1/2 cup butter, melted

1 cup half and half cream

4 cups flaked coconut (unsweetened)

Directions:

1. In a large bowl, beat the eggs, sugar, and vanilla until thick and pale yellow, about 4 mins. Combine the flour, baking powder, and salt; add to egg mixture and beat just until combined. In a saucepan, bring milk and butter to a boil. stirring constantly. Add to batter and beat until combined. 

2. Pour into a greased 11x14 cake pan or cookie sheet baking pan. Bake at 350 for about 20-25 mins or until the toothpick inserted near the center comes out clean. 

3. Combine frosting ingredients; spread over warm cake. Put in the oven on broil setting. Broil for approx 3-4 mins. Watch closely as it will burn fast it just needs to be a nice golden brown. Cool. 

Serve with ice cream. 

Cream Puffs

I have made these several times over the years and filled them with many different things. Traditionally it would be a sweet filling of cream but you can use vanilla, lemon or chocolate pudding with that. Add raspberries or strawberries. Blueberry or cherry pie filling to top. You can also top shell with melted chocolate. You can make mini cream puffs for a smaller sweet treat. 

You could also put a savory Chicken a la King filling in it as well.

So many possibilities for these yummy treats.  

I thick I got this recipe in my grade 8 cooking class so I've had it for a while :)  

Ingredients

1/2 cup butter

1 cup hot water

1/2 tsp salt

1 cup sifted flour

4 eggs, unbeaten

1. Start heating oven to 400 F. In medium saucepan heat butter with boiling water, over high heat, stirring occasionally, until butter is melted. Then turn heat low, add salt and flour, both at once, and stir vigorously, over low heat, until mixture leaves sides of pan in a smooth compact ball. 

2. Immediately remove from heat, then quickly add eggs, one at a time, beating with spoon until smooth after each addition. After last egg has been added, beat until mixture has satin-like sheen. 

3. Drop mixture by tablespoonfuls, 3" apart on a parchment paper lined cookie sheet, shaping each into a mount that points in the centre. You can also put in a pastry bag and pipe onto the cookie sheet using a large circle tip. 

4. Bake 50 mins-without peeking (or about 25 mins for mini puffs). Cream puffs should be puffed high and golden. Remove and cool on wire rack. Fill with cream or as desired and sprinkle with powdered sugar. 

Caramel Apple Bundt Cake

So I made this for a work lunch and got lots of Mmmm's. One co-worker said it was one of her favorites I've made. (and I've made a few cakes). I think it's definitely one of my love languages to bake for people..haha.  It's not your traditional apple cake because of the cream cheese in it but it is so yummy and so .... not dry (aka moist). The caramel sauce is a must and served warm is the best! This recipe comes from Mel's Kitchen Cafe. 

Ingredients

Cake:

3 cups all-purpose flour

1 tsp baking soda

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

3 medium apples, for about 3 cups chopped

1 tbsp lemon juice

3 tbsp dark brown sugar

2 tsp vanilla, divided

1 1/4 cups vegetable or canola oil

2 cups granulated sugar

3 large eggs

Cream Cheese Layer:

8 oz cream cheese, room temperature

1/3 cup granulated sugar

1/2 tsp vanilla

1 large egg

Glaze:

2 Tbsp butter

2 Tbsp brown sugar

2 Tbsp white sugar

2 Tbsp heavy cream

1/2 to 1 tsp vanilla

Caramel Sauce:

4 Tbsp butter

1 cup firmly packed light brown sugar

1/2 cup half and half or whipping cream

pinch of salt

1 Tbsp vanilla

Directions

1. Generously grease and flour a 9 or 10 inch bundt pan. Set aside. Preheat oven to 350 degrees F. 

2. In a medium bowl, whisk together the flour, soda, cinnamon, nutmeg and salt. Set aside. Peel core and dice 3 cups of apples. Toss the apples with the tablespoon of lemon juice to keep from browning. Add the dark brown sugar and 1 tsp vanilla and toss to combine. Set aside. 

3. Using a handheld electric mixer or in a bowl of a stand mixer, blend the oil, sugar and vanilla until well mixed. Add the eggs one at a time, mixing well after each addition. Stir in the dry ingredients until just incorporated. The batter will be quite thick. Drain any excess liquid from the apples (if any) and stir the apple mixture into the batter. Don't over mix! Pour the butter evenly into the prepared pan. 

4. In a medium bowl, beat the cream cheese just until smooth. Add the 1/3 cup sugar, vanilla and egg and beat on medium speed until creamy and smooth. 

5. Using a spoon or butter knife, make a trench in the center of the cake batter (going around in the circular shape of the bundt pan) about 1 -inch deep (just scoop the excess batter to either side. Spoon the cream cheese mixture into the trench trying to keep the cream cheese mixture in a ring in the centre of the cake so it has cake batter on either side around the circle. Once the cream cheese mixture is in place, use a butter knife to swirl the cream cheese mixture into the surrounding cake batter. 

6. Bake the cake for 1 hour and 15 mins (checking often as you may need to decrease or increase time based on your pan and exact oven temp). Bake until a toothpick inserted in the centre comes out with only a few moist crumbs. 

7. While the cake is cooling, mix the ingredients for the glaze in a small pan over medium high heat. Allow the ingredients to come to a boil and boil for one minute, stirring constantly. Pour the glaze over the cake while the cake is still in the pan. Let the cake cool in the pan before removing. Turn the cake out onto a serving plate and store covered in the refrigerator for up to 2 days. Serve chilled or at room temperature, drizzling caramel sauce over each piece. 

8. For the caramel sauce, mix the butter, brown sugar, half and half or cream, and salt in a saucepan over medium-low heat. Bring the mixture to a simmer and cook while whisking gently for 5-7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. Turn off the heat and pour the sauce into a jar. Refrigerate until slightly warm. Drizzle on each piece. 

Snickerdoodle Cupcakes

I love snickerdoodle cookies so when I saw this recipe I had to try it. It's kind of a cross between the cookie and a churro, which I also love! I added more cinnamon to the batter (by accident actually and I liked it) I also made the cupcakes earlier so when I went to dip them in the cinnamon I took a pastry brush and just brushed on a little bit of milk around the edges first, then dipped around the edges with cinnamon/sugar before I put on the icing/frosting. I sprinkled a little cinnamon/sugar on top of the frosting as well. yum!

This recipe and photo comes from Urban Bakes. 

http://urbanbakes.com/snickerdoodle-cupcakes/

Ingredients - yields 24 cupcakes

Cupcakes

1 3/4 cups plus 2 Tablespoons of granulated sugar

2 tsp ground cinnamon

2 1/2 cups all-purpose flour

2 tsp baking soda

1 tsp salt

1 (5oz) can evaporated milk

1 cup reduced-fat sour cream

1/2 cup unsalted butter, melted

1 tsp pure vanilla extract

2 eggs, beaten

Frosting

6 cups powdered sugar

2/3 cup unsalted butter softened

1 tbsp pure vanilla extract

2-4 tbsp milk or half and half

Directions

1. Heat oven to 350 F. Place paper baking cup into each of the 24 reg sized muffin cups; set aside.
2. In a small bowl, mix 2 Tbsp of the granulated sugar with 1 tsp of cinnamon; set aside.
3. In a large bowl, (I used my stand mixer) mix remaining 1 3/4 cup granulated sugar, remaining 1 tsp cinnamon (I added 2 tsp), flour, baking soda and salt.
4. In a separate med bowl, stir evaporated milk, sour cream, butter, vanilla and eggs. Pour this mixture into the flour mixture and mix until well blended.
5. Divide batter evenly among prepared baking cups, filling 1/2-3/4 full.
6. Bake 18-20 mins or until a toothpick inserted in centre comes out clean.
7. Cool.
8 Meanwhile, in large bowl, mix powdered sugar and softened butter until blended. Initially it may be very crumbly.
9. Mix in vanilla and 1 Tbsp of milk at a time until desired texture is reached.
10. Dip the rim of each cupcake into the cinnamon-sugar mixture (As prepared in step 3). This will give the cupcake the snickerdoodle cookie effect.
11. Use a pastry bag and desired tip (2D shown in picture) and pipe frosting on cupcakes.
12. Sprinkle additional cinnamon-sugar onto piped frosting before it dries to give an extra finishing touch.