Category: Cakes

Cakes · Desserts · Fruit

Apple Sharlotka

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2015-04-11 13.07.27

Saw this in a cookbook that was being passed out at Costco. Randy loves apple anything, so when I saw this, I knew I would be making this. So easy!

7 Eastern or Red Delicious, Empire or Jonagold, peeled and diced into 1″ cubes.

3 large eggs

1 cup super

1 teas vanilla

1 cup flour

1 teas baking powder

1 teas cinnamon

1/4 teas nutmeg

Powdered sugar for dusting

Ice cream or whipped cream for topping

Preheat oven to 350. Line the bottom of a 9″ springform pan with a circle of parchment paper. Butter the pan and paper.

Place diced apples in the prepared pan.

In a mixing bowl, combine eggs and sugar, beating well. Add vanilla, then stir in dry ingredients, just until blended.

Pour the batter over the prepared apples, smoothing it over and into the apples. Gently tap the pan on the counter to even ly distribute the batter.

Bake for 45-50 minutes, or until cake tests done.

Let cool in pan for 20 min. Flip the cake onto a plate, then again onto a serving platter.

When cool, dust with powdered sugar. Serve with whipped cream or ice cream.

Cakes · Desserts

Spoonful of Sugar Tea Cakes

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Happy Easter! He is Risen! What a glorious time of year when we celebrate the risen Savior!

Tomorrow, we will consume our weight in sugar, with all the chocolate bunnies, the ham with it’s sugary glaze, baked beans, coconut cakes and handfuls of colorful jelly beans. Sometimes, (and this happens maybe once every 5 years) I even get on sugar overload. Randy loves these teacakes, because they are not real sweet…just like having a little spoonful of sugar to pop in your mouth. They can be decorated to look like any holiday, but are especially pretty on Easter dessert tables, with lightly colored colors of Easter. But perfect for your coffee time in the afternoon and because there is no coconut to add even more calories, you can even have a few more pieces….am I the only one that thinks like that?

1 cup butter, softened

2 cups sugar

3 cups all purpose flour

4 large eggs

2 teas vanilla (or 1 full teaspoon of almond extract, which is what I use as it makes me taste like wedding cake)2015-03-26 08.01.24

1 table baking powder

1/2 teas salt

1 cup whole milk

1/2 cup sour cream

Cream Cheese Frosting (if desired) or sprinkle cookies with colored sugar as your topping

Preheat oven to 350. Spray a 13×9″ baking cake pan. and dust with flour.

In a large bowl, beat butter and sugar at medium speed with mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In another medium bowl, combine flour, baking powder and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Beat until well combined. Beat in sour cream. Spread batter evenly into prepared pan.

Bake for 35 min or until cake tests done. Cool in pan on a wire rack for 10 min. Remove from pan and cool completely.

Trim off 1/2″ from all the sides. Level cake using a serrated knife to trim off rounded top. Cut cake into 3×2″ cubes. Spoon cream cheese Frosting on top of each cake piece. Garnish with colored sugar or raspberries.

Frosting:

1 8 oz cream cheese softened

3 cups powdered sugar

1/4 cup whole milk (add gradually, you might not need it all)

Mix all ingredients and mix until well blended.

Be sure to share the Good News of Christ and His love for us with someone…invite them to church! Have a glorious Easter

Cakes · Desserts · Fruit

Almond-Strawberry Cream Cheese Bunny Bites

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2015-03-26 08.01.24Using a Duncan Hines French Vanilla cake mix, I just made the cake according to the box directions, in a 9×13 pan, but added 1 full teas almond extract. (I love wedding cake, so when I get a craving for wedding cake, I just make up this exact cake and add almond flavored butter frosting to it, wa la…wedding cake in an instant.)

Because I was needing just a little bite of something for ladies at a Bible Study today, I thought this would be the perfect little “bite” of something sweet for them. Just cut your cake into 2″ squares. The frosting is amazing and feels almost whipped. I had some Easter colored M&M’s on hand (of course, and peanut M&M’s and Hershey’s chocolate eggs and Coconut flavored M&M’s, can you tell our house is never without chocolate of many flavors?) which I just placed one on the top of each one. Setting the little squares in cupcake liners I swirled on the strawberry-cream cheese frosting and they turned out so pretty.

Strawberry-Cream Cheese Frosting

1 box of powdered sugar (about 3 1/2 cups)

1 stick of butter, softened

4 oz softened cream cheese

3 tables strawberry juice and if desired, a little whipping cream. Add these slowly as to not get mixture to thin. If necessary, add more powdered sugar if you get a little too much juice and it gets a little too thin. (Oh, what a dream that is of mine, to hear, “my she has gotten just a little too thin, don’t you think?”…will never happen)

Enough whipping cream and strawberry juice from frozen strawberries to get frosting to spreading consistency. You can omit the whipping cream and use all strawberry juice. I just had some left over whipped whipping cream in fridge so added that to the mixture. Beat until all lumps and cream cheese is blended well and is light and fluffy.

Cakes · Desserts

Strawberry Cream Cheese Cupcakes

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*2015-03-17 15.55.50

Strawberry and Cream Cheese make such a delightful Spring flavor. I am catering a luncheon for a friend tomorrow and since it is suppose to be raining all day, I wanted to end the lunch time with something that would put a “spring” in their step, so I decided to make strawberry cream cheese cupcakes with strawberry cream cheese frosting. Each lady has a little pink bag to take away, filled with the chocolate-toffee biscotti I posted a couple of days ago.

Cupcakes:

1 box of Duncan Hines Strawberry Cake mix. *This was the ingredients on the cake mix I bought, but which ever brand you use, use ingredients listed on back of box.*

*3 eggs

1 cup cold water

1/2 cup oil

Filling:

4 oz of cream cheese, softened

2 teas flour

1/3 cup sugar

1 egg

1/2 teas vanilla

Mix all filling ingredients together until well mixed.

Mix cake mix according to directions. (different brands call for different measurements, so be sure to follow the ingredients on the back of the cake mix you buy.

Fill cupcake liners about 2/3 full. Drop about 1 tables cream cheese filling in center of batter. Bake about 18 min or until cupcakes tests done. Cool on wire rack and frost with frosting given below.

Frosting:

4 cups powdered sugar

1 (8 oz) cream cheese, softened

1 stick butter, softened

Small container of frozen strawberries, thawed. Drain off some of the juice in a small container to use in frosting. You can use the strawberries for another use.

Enough of strawberry juice that you have drained off frozen strawberries to get frosting  the consistency you need to cover cupcakes. I used about probably 2 tables of juice. If it gets too thin, just add a little more powdered sugar.

Be sure cupcakes are completely cool before frosting and store in covered container in fridge.

*I bought the heavy cupcake liners that you can actually bake in. Just set them on a baking sheet and fill them according to the instructions. They make such a pretty presentation, other than just cupcake liners.

Cakes · Desserts

Praline Cheesecake

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Saturday, some dear friends came to visit us from California. I wanted to show them how great Southern Food is, I decided to try to cook and bake things that make the south famous. The past few days, we have had Sister Schubert rolls, SS Sausage Wraps, Swiss Steak, Breakfast Taquitos, Triple Chocolate Cake, Fresh Strawberry Pie and the best yet, the Praline Cheesecake. I thought pralines would show them a side of Texas that they had not had the chance to taste yet. Instead of just making pralines, I decided to go a step further and combine them with cheesecake. The result is just great and set the stage for taking them to our favorite Tex-Mex Restaurant. We ended up inviting several couples over to share the evening with us and so we wouldn’t be tempted to have so much cheesecake left over that would have ended up in another 5 lb weight gain for me. Everyone raved about it and two of the hubbies ended up having 2 pieces and one ask if he could take a piece home. It is so creamy and flavorful and made me realize that when I have a craving for a great cheesecake, I don’t have to go to Cheesecake Factory. I just have to go buy 5 (8 oz) packages of cream cheese and lots of whipping cream. Hum…ok, I admit, that now I understand why cheesecake cost a fortune to buy, but…in my defense, it was just so much fun to make and we did end up with a whole cheesecake, not just one piece.

2 cups crushed shortbread cookies

3 tables butter, melted

4 Pralines, crumbled

5 (8 oz) packages cream cheese, softened

1 3/4 cup sugar

2 tables flour

2 teas vanilla

4 large eggs, room temp

2 egg yolks, room temp

2/3 cup whipping cream

1 cup sour cream

1 teas lemon juice or grated lemon rind

1 ( 8 oz) container sour cream (this is in addition to the 1 cup, which will be used for topping)

1/4 cup sugar

Garnish: pralines

Combine cookie crumbs and butter. Press onto bottom and up sides of a greased 10″ springform pan. Bake in preheated 350 oven for 8 minutes. Cool on a wire rack. Sprinkle coarsely crumbled pralines over cooled crust.

Beat cream cheese at medium speed with electric mixer until creamy. Ad the 1 3/4 cup sugar, flour, 1 cup of sour cream, vanilla and beat until smooth. Add eggs and egg yolks, one at a time, beating just until yellow disappears. Stir in whipping cream and lemon rind or juice. Pour into crust. Place on a foil-lined baking sheet.

Bake at 350 on lower oven rack 10 min. Reduce oven temp to 325 and bake 1 hour and 20 min or until almost set. Cool on a wire rack 1 hour.

Stir together the 8 oz container of sour cream and sugar; spread over cheesecake. Bake at 325 for 10 minutes. Cool on wire rack again. Cover and chill 8 hours. Remove sides of pan. Garnish cheesecake with pralines and whipping cream.

Pralines: *It is best to make these on a less humid day as with any homemade candy, humid days do not give you the results you want.

3/4 cup firmly packed light brown sugar

3/4 cup granulated sugar

3/4 cup half and half

3 tables butter

1 1/4 cups coarsely chopped pecans

1 teas vanlla

In a non-stick 3 qt saucepan, cook brown sugar and next 3 ingredients over low heat. Stir constantly, until sugars dissolve; stir in pecans. Bring to a boil over medium heat; cook, stirring occasionally 6 to 8 min or until a candy thermometer registers 238 (soft ball stage). Remove from heat.

Stir in vanilla; let stand 3 min. Beat with a wooden spoon 3 min or until mixture begins to thicken. Working rapidly, drop by tablespoons onto wax paper. Let stand until firm. Makes about 1 dozen. You can make the pralines a few days ahead and keep them in an air tight container until you need them. If it is a hot day, keep them in fridge. I tended up keeping some of the praline mixture and heated it in the microwave for about 30 sec and poured it over the cheesecake, then as I served each piece, I topped it with whipped cream and placed a praline in the top of the whipped cream.

. 2015-03-08 18.11.41

Cakes · Chocolate · Daily Thoughts · Desserts · Fruit

Chocolate Decadence

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Since we have friends coming in from California next week, I have been looking through different recipes to see what I will be making while they are here. This one will be the one to welcome them in Saturday evening. Isn’t it always just the best to walk in and smell chocolate? They will feel at home instantly when they sit down and share their road trip experience while spooning up this most delicious chocolate dessert. The dessert is made ahead so all you need do is serve it as all of us will have our feet up, ready to hear their road trip stories. (if they are anything like ours, I’m sure there will be some blog stories that will be written.) This is almost flourless, using just 2 tables flour..
2 (8 oz) packages semisweet chocolate baking squares
2/3 cup butter
5 large eggs
2 tables sugar
2 tables flour
Raspberry Sauce
Whipping cream
Line bottom of a 9″ springform pan with parchment paper; set pan aside.
Cook chocolate and butter in a heavy saucepan over medium-low heat until chocolate is completely melted, stirring occasionally. Beat eggs at medium speed with mixer until blended, gradually add the chocolate mixture, beating 10 minutes. Fold in sugar and flour. Pour into prepared pan.
Bake at 400 for 15 minutes. Cake will not be set in center. Cool 30 minutes. Cover loosely and chill 8 hours. Spoon about 2 1/2 Tables Raspberry sauce on each dessert plate. Place wedge of chocolate dessert on sauce. Garnish with whipped cream and a fresh raspberry.
Raspberry Sauce
2 cups fresh raspberry sauce
2 cups water
1/4 cup sugar
2 tables cornstarch
2 tables water
Combine raspberries, 2 cups water and 1/4 cup sugar in a large saucepan. Bring to a boil. Reduce heat and simmer, uncovered about 30 minutes. Press raspberry mixture through a wire mesh strainer, using the back of a spoon to squeeze out juice. Discard pulp and seeds. Return raspberry mixture to saucepan; set aside.
Combine cornstarch and 2 tables water in a small measuring cup, stir until smooth. Stir into raspberry mixture. Cook over medium heat, stirring constantly until mixture comes to a boil. Cook 2 more minute; stirring. Remove from heat and cool completely.

Cakes · Chocolate · Desserts

Mississippi Mud Cake

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To continue our month of Chocolate Desserts, this cake has always been one of my favorites.
1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs, beaten
1 teas vanilla
1/8 teas salt
1 1/2 cups flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5 oz) bag miniature marshmallows
Chocolate Frosting:
1 ( 16 oz) package powdered sugar
1/2 cup milk
1/4 cup butter (4 tables), softened
1/3 cup unsweetened cocoa

Cake:
whisk together the first 6 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15×10″ jelly-roll pan.
Bake in a preheated 350 oven for about 20 min, or until cake tests done. Remove from oven and sprinkle the marshmallows over the top of the cake. Return to oven and bake about 3-4 min. Drizzle the Chocolate Frosting over the warm cake, over the melted marshmallows. Top with more chopped pecans if desired.

Frosting:
Beat all ingredients at medium speed with mixer until smooth.

Cakes · Chocolate · Desserts

Chocolate Fudge Cheesecake

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A Perfect Valentines Day Dessert
A Perfect Valentines Day Dessert

2 (1 oz) squares of unsweetened chocolate
1/2 cup butter, softened
1 cup sugar
2 large eggs (room temp)
1/2 cup flour
1 teas vanilla
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
2 (8 oz) packages of softened cream cheese
1/4 cup sugar
4 large eggs
1 teas vanilla
Chocolate Glaze
Microwave chocolate sq in glass bowl on high for 1 min and 15 sec, stirring once after about 45 sec. Stir until melted and smooth.
Beat butter and 1 cup of sugar at medium speed with mixer until light and fluffy. Add 2 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Add flour, beating at low speed just until blended. Stir in the 1 teas vanilla and chocolate morsels.
Sprinkle toasted pecans evenly over bottom of a greased and floured 9″ greased and floured spring form pan. Spoon batter over pecans. (You can skip the pecans if you desire and just pour the batter into the pan.)
Beat cream cheese at medium with mixer until smooth, add 3/4 cup sugar, beating just until blended. Add 4 eggs, 1 at a time, beating after each addition. Stir in 1 teas vanilla. Pour cream cheese over brownie batter.
Bake at 325 1 hour or until set. Remove from oven immediately running a knife around edge of pan, releasing sides. Let cool on wire rack. Spread warm Chocolate Glaze over top of cooled cheesecake; cover and chill at least 8 hours. Remove sides of pan before serving.
Garnish with Fresh Strawberries, mint springs or chocolate curls.
(*Taken from Southern Living Desserts)

Cakes · Chocolate · Desserts

Mocha Brownie Cake

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Chocolate, Chocolate, Chocolate! What a great month to try all new chocolate desserts Finding the Southern Living Chocolate Dessert cookbook, well,what better place to look for all new recipes. 2015-02-06 11.27.02

1 (21 oz) box chewy fudge brownie mix (Duncan Hines is recommended)
1/4 cup water
1/2 cup oil
3 large eggs, lightly beaten
1/2 cup chopped pecans
1 1/2 cups heavy whipping cream
1 tables instant coffee granules
1/4 cup powdered sugar
Garnish: chocolate shavings
Coat 2 ( 8″) round cake pans with cooking spray. Line pans with wax paper and coat with the cooking spray.
Combine brownie mix and next 3 ingredients in a large bowl. Stir in pecans (Hum…I might be tempted to add about 1/2 cup chocolate chips). Spread batter evenly into prepared pans; bake for almost 23-25 min or until they test done.
Remove from oven and place on wire racks to cool completely.
Combine whipping cream and coffee granules. Beat at medium speed with mixer until starting to hold shape. Gradually add the powdered sugar and continue to beat until stiff peaks form. Spread whipped cream mixture on top of one brownie layer that you have placed on a serving platter. Top with remaining brownie layer and spread the rest of the whipped cream mixture over the top and sides of the brownie cakes. Store in fridge and garnish as desired.

Cakes · Chocolate · Desserts

Triple-Chocolate Coffee Cake

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This recipe is from Southern Living Incredible Chocolate Recipe Cookbook that I had not looked through in quite a while. I was chocolate hungry so I knew that I would be making something chocolate today. This is a great one to freeze one of the layers for a later use or give one to a friend.
1 (18.25 oz) package devils food cake mix (I like Duncan Hines)
1 (3.9 oz) package chocolate instant pudding mix
2 cups sour cream
1 cup butter, softened
5 large eggs
1 teas vanilla extract
3 cups semisweet chocolate chips, divided
1 cup white chocolate chips
1 cup chopped pecans, toasted
Beat first 6 ingredients at low speed with an electric mixer 30 seconds or just until moistened. Beat at medium speed 2 more mins. Stir in 2 cups semisweet chocolate chips; pour batter evenly into 2 greased and floured 9″ square cake pans.
Bake at 350 for 25-28 minutes or until cake tests done. Cool completely in pans on wire racks.
Microwave white chocolate morsels in a glass bowl at High for 30-60 intervals, until chips are almost melted. Stir to melt all the chips. Drizzle evenly over cakes; repeat procedure with remaining cup of semisweet chips. Sprinkle cakes evenly with pecans while chips are warm.