Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts

Tuesday, August 23, 2016

No Cook, Refreshing Tropical Torte

The heat of the summer is starting to wear on me a little. How about you? I am definitely looking forward to fall! But it is still summer, and I needed a little after dinner dessert for a party I hosted last week. The entire meal was grilled, and I didn't want to heat up the kitchen with the oven, so I made this No Cook, Refreshing Tropical Torte! I used some fun fruit, like carambola (star fruit), kiwi, and mango, a favorite pound cake, and some yummy whipping cream. Sprinkle it with a bit of toasted coconut and dessert is in the fridge!
 Tropical Torte 
Makes 1 cake

2 Star Fish
2 Kiwi 
1 Mango
2 cups Heavy Duty Whipping Cream
1/4 cup Powdered Sugar
1 Pound Cake
1/4 cup Sweetened Coconut Flakes

Use a veggie peeler to cut the edges off of the star fruit, then use a sharp knife to cut thin slices of the star fruit.
Cut the ends off the kiwi, then peel it and cut into thin slices.
Mangos are slippery, so using a corn cob holder as a handle helps to stabilize them a little while they are peeled. Once peeled, cut around the center seed to get the fruit off. Cut the pieces of fruit into small bite sized pieces.
Pour heavy whipping cream into mixer. Add sugar. Mix cream on high until whipping cream becomes thick and becomes slightly stiff. You want it spreadable. Often when I am mixing liquid on high speed, it can splash out of the bowl. To fix the problem, I cover the mixer with a couple pieces of saran wrap,and the splash hits the wrap instead of the wall!
Cut the pound cake into three long slices.
Spread whipped cream onto the top of the bottom slice of cake. 
Place coconut in small pan on medium heat. Swirl coconut around in the pan until the desired color is reached.
Place a mix of the fruit on top of the whipped cream. Double stack the fruit to make it even, so the next layer will be flat. Repeat with the middle layer, and then cover with top layer of cake. 
Decorate top of cake with pieces of fruit. Sprinkle coconut on top. Refrigerate until ready to use, at least 2-3 hours.


Thursday, August 18, 2016

Apple Streusel Bundt Cake / #BundtBakers

It is beginning to look a little like fall! Well, ok, not outside, but here at #BundtBakers, where this month we are baking bundts with apples! This Apple Streusel Bundt Cake has streusel mix on the top, and cooked apple slices in the middle. I drizzled the cake with melted caramel to get a bushel of flavor in every bite!
Apple Streusel Bundt Cake
 
(makes 12 mini bundt cakes)



Cake:
2 1/2 cups Flour
2 1/2 teaspoons Baking Powder
Pinch of Salt
2/3 cup Butter
1 3/4 cups Sugar
1 1/1 teaspoons Vanilla
2 Eggs
1 1/4 cups Milk

Cooked Apple:
1 tablespoon Butter
1 Granny Smith Apple
1/4 teaspoon Cinnamon
1/2 teaspoon Sugar

Streusel Topping:
3 tablespoons Flour
3 tablespoons Brown Sugar
1/4 teaspoon Cinnamon
4 teaspoons Butter

Drizzle:
1/2 cup caramel bits

Preheat oven to 350 degrees.




Stir together the flour, baking powder and salt. Set aside. Place the butter in the mixer and begin to mix. Add the sugar and vanilla. Mix in until well combined. Add eggs, 1 at a time. Add flour and then milk alternating between the two, and mixing after each addition, just until combined.
Cut into slices.
 Melt butter in a small frying pan. Let it sizzle in pan until it starts to brown. Add apple slices, cinnamon, and sugar. Let cook until apples are tender.
 Mix together the flour, brown sugar, cinnamon, and butter.
   Grease and flour the bundt pan. Add streusel to bottom of each pan.
Place several apple slices on top of batter.
Cover with more batter and sprinkle more streusel on top.
Bake for 15-20 minutes.
Let cool. Remove from pan.
Isn't that ring of streusel pretty?
Melt caramel bits in a double boiler. Drizzle with caramel!
Enjoy your Apple Streusel Bundt Cake! 


The Bundt Bakers all made apple bundt cakes this month! Scroll down and find all the variety of yummy recipes!
 

BundtBakers
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Tuesday, August 9, 2016

How to Make Mini Lemonade Icebox Cakes

How to Make Mini Lemonade Icebox Cakes ~ I am planning a dinner party at the end of August, and although the menu has been set for a week or so, the dessert has been giving me a headache. I want something special. Something that is amazing, but simple, tasty, and beautiful. I browsed some cookbooks, read a lot of blogs, and checked out restaurant menus, looking for inspiration.  Finally, I came up with the idea of making a lemonade ice box cake, but making them small and individual. I think you are really going to like these!  
Mini Lemonade Ice Box Cakes
(printable recipe)
Makes 4

2 cups of  Heavy Whipping Cream
1/4 cup Confectioner's Sugar
1 teaspoon Crystal Light Lemonade Powder
40 Vanilla Wafer Cookies (10 per cake)
Lemon Peel

Begin mixing the heavy whipping cream on medium speed. Add powdered sugar.
Add the lemonade powder to the bowl. Turn the mixer speed to high and mix until the cream is stiff.
Place 3 vanilla wafers in the bottom of each cup. Fill a pastry bag with the whipping cream using a large tip.   

Place a layer of whipping cream over the vanilla wafers .
Add another layer of whipped cream, and then vanilla wafers, and then one more layer. Make more layers if needed (for instance, a larger glass). Add a vanilla wafer to the top of each cake.
The layers will look like this from the side.
Sprinkle lemon zest  over the top of the cake. Refrigerate for at least 12 hours before serving.
 Serve and enjoy! 

Thank you for joining me today! I hope you enjoy these Mini Lemonade Icebox Cakes!


You might enjoy these other recipes:






Sunday, July 31, 2016

S'mores Cheesecake / #SundaySupper

When my son was small, he had a lot of favorite foods that I would make him often. He loved Fetuccini Alfredo, and Chicken Fingers, but as he grew up, I would make his little boy favorites less and less. His old favorites were replaced by new favorites, but the one favorite that never changed was cheesecake! He loves any cheesecake, and this S'mores Cheesecake is a new fave! It's sure to be a favorite for you and your family too!

Mini S'Mores Cheesecake
 (printable recipe)
 (makes 3-4 cheesecakes)

1 1/4 cups finely crushed graham crackers
1/4 cups Butter, melted
24 ounces Cream Cheese
2/3 cup Sugar
1/2 cup Whipping Cream
5 teaspoons Cornstarch
4 Eggs
1 Egg Yolk
1/4 cup Vanilla Torani Flavoring
2 teaspoons Vanilla Extract 
1cup Mini Marshmallows
7-8 ounces Milk Chocolate,~melted
Mini Marshmallows
Chocolate Sprinkles

Preheat oven to 350 degrees.

Crush graham crackers with a food processor or fill a zip lock bag with the graham crackers, and crush them by rolling over the crackers with a rolling pin.
Mix the crushed graham crackers with the melted butter. Place graham cracker mix into each mini spring form pan. Compact it down on the bottom of the pan.
In a large mixing bowl, mix together the cream cheese, sugar, whipping cream and cornstarch. Add the eggs, one at a time, mixing after each addition. Add the vanilla flavoring and the extract. Mix together.
Divide between the pans. Bake for 20 minutes. Cool completely. Remove from pans. 
Chop chocolate into small pieces. Melt in double boiler.
Drizzle chocolate all over the cheesecakes. Fill the top of the cheesecakes with the mini marshmallows.
Use a kitchen torch to brown the marshmallows. Sprinkle chocolate sprinkles over the cheesecake.
 Enjoy your cheesecake! 

Thanks for joining me today, and thank you to Ellen from Family Around the Table, for hosting this fun collection of Kid's Favorite Recipes!
Keep scrolling down to see all the tasty recipes from the SundaySupper family!

 Appetizers
Desserts
Main Dish
Snacks
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sunday, June 19, 2016

Pineapple Upside Down Cake / #SundaySupper

Are there some recipes that you miss, or some that you haven't thought about in a quite a while? You know what I'm talking about? The ones that your grandmother or your aunts, used to make for family gatherings, and you might talk about them sometimes, but it has been a while since you actually had any to eat. Well, today for #SundaySupper we are talking about those ~Nostalgic Summer Recipes!
For me, that means Pineapple Upside Down Cake. One of my long time favorites, but one I hardly ever make. I loved the sweet tanginess of the pineapple rings and the crunch of the cherries mixed with that melted brown sugar. Heavenly! But I thought it might be time for a slight update. So I made the cakes in mini size, used shredded pineapple and chopped cherries, and let the cake sit on a bed of pineapple juice with a drizzle on top. A kind of Pineapple Upside Down Cake 2.0! I hope you like the upgrade!


Mini Pineapple Upside Down Cake
Makes 4 mini cakes
1 1/2 cups Buttermilk Baking Mix
1/2 cup Sugar
1/2 cup Milk
2 tablespoons Shortening
1 teaspoon Vanilla
1 Egg
2 tablespoons Butter
4 tablespoons Brown Sugar
1 can Crushed Pineapple
1 jar Maraschino Cherries
1/4 cup Powdered Sugar
1-2 pineapple juice
4 mini Cheesecake Pans


Preheat oven to 350 degrees.

Mix together the baking mix, sugar, milk, shortening, vanilla and egg. 
Melt the butter and distribute it evenly into the four pans. Swish it around to cover the bottom and some of the sides.
Add some of the shredded pineapple into the pan, lightly covering the brown sugar. Cut one marashino cherry for each cake. Chop the cherry into 8 small pieces, and sprinkle onto the pineapple.
Fill the pan halfway with the batter. Bake for 15-20 minutes. Let cool for 10 minutes. 
 Remove from pan and let cool completely.
Mix together the powdered sugar and the pineapple juice. Add the juice a little at a time until the mix is slightly thickened. Place a circle of juice mix on the middle of serving plate. Place upside down cake on top of mix. Drizzle cake with juice mix. Sprinkle plate with pineapple and cherry pieces.
Enjoy your Pineapple Upside Down Cake!

Thank you to Coleen from The Redhead Baker for hosting today's fun and tasty trip down memory lane!

There are a lot more recipes to see! Scroll down and check out what the rest of the #SundaySupper family prepared for today!

Beverages Breakfast Appetizers Main Dishes Side Dishes Desserts Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.