Tag: Easter Desserts

Cakes · Chocolate · Daily Thoughts · Desserts · Fruit · Holiday Fare · Uncategorized

CHEWY CHOCOLATE RASPBERRY CAKE

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This recipe is taken from a Taste of Home Magazine in the Easter Edition. 

Sprinkle fresh raspberries around the cake platter and have a bowl of fresh whipping cream sitting beside this wonderful cake and oh my, the compliments you will receive!

3 Cups sugar

3/4 lb melted butter

4 eggs

1 tables vanilla

1 tables almond extract

2 1/2 cups flour

1/2 cup unsweetened cocoa

1/2 teas salt

1/4 cup raspberry jam

1 cup miniature chocolate chips

3/4 cup sliced almonds

Preheat oven to 300.

Mix the sugar and butter in a mixing bowl on low.

Beat in eggs, one at a time. Add the extracts. Sift together dry ingredients and add to the batter, mixing until smooth. Pour into greased and papered 9” cake pan, reserving about 1/3 of the batter.

Carefully smooth out a thin layer of the raspberry jam. Top with chocolate chips and half the sliced almonds. Carefully cover with the remaining batter.

Sprinkle the top of the cake with the remaining sliced almonds.

Bake for 1 hour and almost 45  minutes or more to be sure cake is done when knife inserted in center comes out with just a few crumbs on it. 

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 · Holiday Fare

Mini Macaroon Cupcakes

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Looking through a Land o Lakes Holiday cookbook, I found these little gems which I will bake to take Thursday. They are just perfect for the Springtime brunch/lunches. Since Easter is Sunday, I will be using a little colored coconut to sprinkle on the top.

Cupcake Batter:

1 3/4 cup sugar

3/4 cup softened  Land o Lakes butter

1 (3 oz) package of cream cheese, room temperature

1/4 cup milk

3 eggs at room temp

1 teas vanilla

1 1/2 cups all purpose flour

1 cup sweetened coconut

Frosting:

1/3 cup butter, softened

4 oz white chocolate, melted, cooled slightly

3 cups powdered sugar

3 to 4 tables Land O Lakes half & half

3/4 cup sweetened coconut (I will tint mine light pink)

White edible glitter or sparkling decorator sugar

Heat oven to 350. Place mini paper baking cup liners into 48 mini-muffin pan cups; set aside.

Combine sugar, 3/4 butter and cream cheese in a large bowl; beat at medium speed until creamy. Add milk, eggs and vanilla. Continue beating until well mixed. Stir in flour and1 cup coconut. Spoon batter into prepared pan cups. Bake for abut 13-17 minutes, depending on your oven, until toothpick inserted in middle comes out clean.

Cool 5 -10 minutes on cooling rack.

Meanwhile, combine butter and white chocolate; mix well. Add powdered sugar and half & half, 1 tables at a time until desired spreading consistency.  Since I like the flavor of almond, I add 1 teas almond extract to the frosting. Frost cooled cupcakes by piping on frosting and then sprinkling a little coconut on top with the decorator sugar.