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

Tuesday, January 19, 2016

Mini Cranberry Orange Bundt Muffins

These little Mini Cranberry Orange Bundt Muffins are a great way to start your day. Of course, they are just as tasty as a dessert also.  I used the Orange flavored Cranberries from Trader Joes to make these cuties. The orange mixed with the cranberry flavor gives these muffins a great taste with a little less tartness. I dressed up three of the muffins for dessert by adding an orange juice drizzle, fresh whipped cream and some orange zest. I left the others for breakfast and snacks!
breakfast, dessert, or snack
Cranberry Orange Bundt Muffins

Thursday, October 15, 2015

Apple Cider Bundt Cake w/ Carmelized Apples/#BundtBakers

 I don't think fall would be the same without apples, do you? I know this bundt cake wouldn't be! This Apple Cider Bundt Cake with Carmelized Apples is the taste of the season in a mini cake! With cider in the cake and apples in the topping how can you go wrong!

Apple Cider Bundt Cake w/ Carmelized Apple Topping

Thursday, September 17, 2015

Autumn Bundt Cake/#BundtBakers

Is your weather starting to cool off a little bit where you are? Then it may be time for an Autumn Bundt Cake! We finally are getting some milder, fall~ish type days here in North Carolina, and not a moment to soon for me. I am a true lover of all things fall, the weather being the #1 reason, but also because of all the gorgeous colors, the fall hikes to see the leaves, dining outside on the back porch, and campfires. Backyard campfires are such fun! Of course with campfires, there must be s'mores. And when I learned that the #BundtBakers theme this month was S'mores, well, it's just a natural pairing, autumn and s'mores! I hope you like this Autumn Bundt Cake!


Autumn Bundt Cake

Sunday, August 2, 2015

Swim Ring Cakes for #SundaySupper

It is Pool Party time today at #SundaySupper! Everyone is bringing something yummy to eat, so I  brought some Swim Ring Cakes! These cakes are made using a cake doughnut recipe and are frosted with royal icing for a sweet treat! I made several versions of the cake before deciding on one of them. I tried using a white cake recipe, and it was very tasty, like white cakes are, but it was not as dense as I thought this dessert needed. Then I tried a couple different version of a cake doughnut recipe, and I liked how the cakes were thicker, but I wasn't crazy for the taste. I finally decided to mix the denseness of the doughnut recipe with the flavor of the white cake recipe, and I think know you are going to like it!
Swim Ring Cakes

Wednesday, July 22, 2015

Banana Pudding Icebox Cake

I think know it is Banana Pudding Icebox Cake time! Why?
 Because It is HOT, HOT, HOT!
I grew up eating vanilla wafers and pudding, as I am sure, you probably did too. It is the first recipe I remember learning from my mom, and I make a birthday cake version of it for every one of my son's birthdays. So, my mind went to making a Banana Pudding Icebox Cake as we enjoy another heat wave here in the south, and I only want to cook if an oven or stove are not involved! 

This Banana Pudding Icebox Cake recipe is so close to the original. The only major difference is that you mix the pudding with whipping cream instead of milk. 
bananas, vanilla pudding, icebox cake, whipped cream
Banana Pudding Icebox Cake

Tuesday, June 16, 2015

Chocolate Icebox Cake

With the heat of summer bearing down on us right now in North Carolina, I thought the time was right for a Chocolate Icebox Cake! Simple to make, and yummy to eat, there is no baking involved. So your kitchen will not have to feel the heat, and neither will you! This icebox cake has 4 ingredients, and if you want to make it even simpler, you can only use three ingredients. Plus, you probably have most, if not all of them, in your pantry right now!

Chocolate Icebox Cake
Chocolate Icebox Cake

Thursday, March 19, 2015

Chocolate Mint Bundt Cake/#BundtBakers

This Chocolate Mint Bundt Cake is like a blast from the past! We used our favorite Girl Scout Cookies as the inspiration for this months BundtBakers. Do you enjoy Girl Scout Cookies? I have loved them since I was, well.... a girl scout. Of course that was eons ago, and we sold those yummy cookies door to door. In those days, we took orders and then weeks later, we delivered the cookies to our customers, in my case, my neighbors and relatives. If you were lucky, your Dad would take the sign up sheet to work, and he would return with lots of orders. I was not that lucky girl scout. But I sold my share, and sometimes I got to eat a couple of my favorites, Thin Mints! So today the Thin Mints are my inspiration for this Chocolate Mint Bundt Cake. I hope it evokes good memories for you too!

 Chocolate Mint Bundt Cake
Chocolate Mint Bundt Cake

Thursday, February 5, 2015

Valentine Parfaits/Day 5 of 14 Days of Valentine's!


 

Today's Valentine Treat is a Valentine Parfait.
It is made with chocolate cake and whipped cream.
It is simple to make and yummy to eat!

Thursday, January 15, 2015

German Chocolate Bundt Cake/#BundtBakers

It is cold, windy and icy outside, but it is warm, toasty, and sweet smelling inside! This German Chocolate Bundt Cake is the reason. The aroma coming from the oven is sensational, and the sweet milk chocolate baked in the cake is tasty and heavenly! This classic cake is topped with chocolate butter frosting and drizzled with a gooey pecan coconut topping. This cake, made in a double layer, from a mix, was a staple in my house when I was growing up.


Thursday, October 16, 2014

Spiced Apple Bundt Cake w/ a Caramel Brickle Drizzle/#BundtBakers

Today I am celebrating fall by making this Spiced Apple Bundt Cake with a Caramel Brickle Drizzle. Fall is definitely in the air here in North Carolina. The days are mild and gorgeous, and the nights are  brisk enough for a fire in the fire pit. Definitely a reason to celebrate! Another reason to celebrate?! This bundt cake is part of #BundtBakers. This months theme is caramel.....Yum!  So check out all the other goodies, after you see mine, of course!! You are sure to find several favorites!
Spiced Apple Bundt Cake w/ a Caramel Brickle Drizzle

Wednesday, September 24, 2014

Carmelized Apple Spice Cake

Here in North Carolina, fall dropped by today! So, to celebrate my favorite time of the year, I have a Carmelized Apple Spice Cake for your dessert time pleasure. Today, I'm participating with over 40 other bloggers in a LorAnn Oil and Flavors Recipe Round-Up! Do you know LorAnn Oil ? They produce an incredible variety of oils and flavorings, and have done so for over 50 years. They also offer other items such as candy making and baking supplies, making them your "go to" company. Check them out! But check out my Carmelized Apple Spice Cake first! 
I used a special cake mold to make a spice cake, carmelized some apples,
melted some caramels, put it all together, and tasted fall! 
Carmelized Apple Spice Cake

Thursday, July 17, 2014

Black Forest Bundt Cake w/a Cherry Ganache Topping/#BundtBakers

I love cherries, and I love chocolate, don't you? Which is why this recipe for Black Forest Bundt Cake w/ a Cherry Ganache Topping contains both items. This is my first recipe for a new group I am participating in called Bundt Bakers. I think the name says it all~we bake bundt cakes! But did you know that each month the cake contains a special required ingredient? Isn't that fun, and yummy?! You will get to see what everyone else made, but first, here is my Black Forest Bundt Cake with a Cherry Ganache Topping!
Black Forest Bundt Cake w/a Cherry Ganache Topping

Saturday, May 10, 2014

Banana Lime Cake

This Banana Lime Cake would be the perfect way to celebrate Mother's Day. It is full of banana flavor with a lime back up. It has a texture much like a banana bread, but a little denser, and it is the perfect pairing to a cup of coffee. It is drizzled with a lime frosting and accented with banana chips. I made this cake using a mini tube pan, and 2 disposable loaf pans, because I am mailing them. This mini pan is plenty for four people.

Banana Lime Cake

Thursday, April 10, 2014

A Pink Peeps Cake

Hello Peeps! It's Peeps time and today I have a Pink Peeps Cake to get you a Peep-ish mood. It's also reveal day for the Behind the Curtain Dessert Challenge, and this month our ingredients are white chocolate and, yes, you guessed it, Peeps!

Peep Cake
 Pink Peeps Cake

Thursday, February 13, 2014

Cherry Coke Parfait!


This month the ingredients for the Behind the Curtain Dessert Challenge are coca cola and cherry. Since I  officially became a resident of the south this past December, I felt it was time to embrace my new home, and make my first official cola cake. I have heard about these cakes before, but until now, I had never made one. I am sure glad I did. It is moist and has those yummy pockets of marshmallow that just make your mouth smile! I cut the cake into small bites, stuffed it in a mason jar, piled on some cherries, topped it with whipped cream, and make Cherry Coke Parfaits. Yum! I hope you enjoy them!
Cherry Coke Parfait
(cake recipe from Cake Doctor)
1 package White Cake Mix
4 tablespoons Unsweetened Cocoa Powder
8 tablespoons Butter-melted
1 cup Cola
1/2 cup Buttermilk
2 large Eggs
1 teaspoon Vanilla 
1 1/2 cups Mini Marshmallows
1 can Comstock Canned Cherries
1 cup Heavy Whipping Cream
1/2 cup Confectioners Sugar
1 teaspoon Vanilla

Preheat your oven to 350 degrees.
Spray a 13'x9' pan with vegetable cooking spray.
Don't add flour.
Put the cake mix, cocoa powder, melted butter, cola,
buttermilk, eggs and vanilla in your mixing bowl. Blend on low 
for 1 minute, then kick it up to medium for 2 more minutes.
Scrape down the sides of your bowl. 
Add the mini marshmallows, and fold them into the batter.
Place the batter into your baking dish and cook for 40-42 minutes.
Let it cool for 15 minutes. 
Once cool, cut some of the pieces into small bite sizes.
Place the small pieces in the bottom of your jar or cup.
Top with some cherries.
Then add another layer of cake and a layer of cherries.
Pour your heavy whipping cream into your mixing bowl.
Start to mix on medium using a whisk beater.
 Add your sugar and vanilla.
Turn mixer to high and mix until the cream becomes
whipped cream.
Place whipped cream in a pastry bag,
and use Wilton M tip to top the parfait.
Garnish the whipped cream with
hearts or chocolate sprinkles!
Enjoy your Cherry Coke Parfait!
Thank you for stopping by The Freshman Cook Today!
I am so glad you did!

Check below for all the other entries in the Dessert Challenge:
 

Lady Behind the Curtain Dessert Challenge

 

Thursday, October 10, 2013

Chocolate Pumpkin Swirl Mini Cake w/Cream Cheese Frosting

This Chocolate Pumpkin Swirl Mini Cake is the perfect and tasty way to celebrate fall. Topped with Cream Cheese Frosting and sprinkles, they are a great way to round out a dinner party or family get together.
 Today is one of my favorite days of the month! It is the day we reveal our desserts for The Behind The Curtain Dessert Challenge This month our two ingredients are pumpkin and cream cheese~Yum, Yum!!

Chocolate Pumpkin Mini  Cakes
w/Cream Cheese Frosting
2 Eggs-room temperature
2 1/2 cups  Flour
2 teaspoons Baking Soda
2 teaspoons ground Cinnamon
1/2 teaspoon ground Nutmeg
pinch of Salt
1/4 teaspoon ground Cloves
15 oz. of Pumpkin
1/3 cup Milk
1 cup Sugar
1 cup packed Brown Sugar
3/4 cup Shortening
2 teaspoon Vanilla
1 cup semisweet Chocolate Chips

Cream Cheese Frosting
4 ounces Cream Cheese
1/2 cup Confectioners Sugar
1 teaspoon Vanilla
3-4 tablespoons Milk

Preheat oven to 350 degrees.
In a bowl, mix together your flour, baking soda,
cinnamon, salt and cloves.
In another bowl, combine your pumpkin and milk.
Set both bowls to the side.
In a large mixing bowl, mix the eggs,sugar, brown sugar,
shortening, and vanilla. Blend on medium speed for 2 minutes. 
After the 2 minutes, switch your mixer speed to low. 
Alternately add your flour mix and then your pumpkin 
mixture to your egg mixture.
Divide your batter in half.
Pour the semisweet chips into a bowl and microwave
on full power for 1-2 minutes. Stir every 30 seconds.

Stir the melted chocolate into 1/2 of the batter.


Divide 1/2 of the pumpkin batter between the
prepared pans.

Spoon the chocolate batter over the pumpkin batter.
Spoon the remaining pumpkin batter over the chocolate
batter, and swirl with a toothpick to marble the batter.
Bake for 20-30 minutes or until checked with a toothpick.
Beat your cream cheese until smooth and creamy. Beat in
powdered sugar. Stir in vanilla, and add milk to
gain the correct consistency. Remember you will be piping the icing,
so it should be thick.
Remove the cakes from the oven and let cool completely.
Pipe the cream cheese frosting over your cakes.
Sprinkle with chocolate sprinkles.
Enjoy!!

Here's what everyone else made:

Lady Behind the Curtain Dessert Challenge



The Freshman Cook is partying here:
Church Supper



Wednesday, October 24, 2012

Pumpkin Patch Spice Cake!


One of my favorite things about the fall are all the colors and smells. The browns and oranges, yellows and reds coupled with the most aromatic, deep, earthy aromas, of cinnamon, ginger, nutmeg and cloves.  So rich and real;  you can almost taste them. Which is how I ended up baking a spice cake. The pumpkin patch top came from the fact that they are just plain, old fun!

Pumpkin Patch Spice Cake

  •  1 box Duncan Hines Spice Cake Mix
  • 1 package (3.4 oz) Vanilla instant Pudding Mix
  • 1 cup canned Pumpkin
  • 1/2 cup Vegetable Oil
  • 1/2 cup Water
  • 3 large Eggs
  • 1 teaspoon ground Cinnamon
  • 1/2 teaspoon ground Ginger
  • 8 tablespoons Butter, softened
  • 3 3/4 cups Confectioner's Sugar
  • 3-4 tablespoons Milk
  • 2 teaspoons pure Vanilla Extract
  • Americolor Brown
  • Americolor Leaf Green
  • 12-15 Biscoff Cookies
  • Pumpkin Candy
Preheat your oven to 350 degrees.
Place the cake mix, pudding mix, pumpkin,
vegetable oil, water, eggs, cinnamon and ginger
 in your mixing bowl.
Mix on low for 1 minute, scrape your bowl, 
and then mix on high for 2 minutes.
Pour mix into 10" X 13" pan that has been 
greased and floured.
Bake for 30-35 minutes.
Let cake cool completely.
Make your buttercream by whipping the butter. 
Add the confectioners sugar and mix on low until the sugar
is well incorporated into the butter. You don't want to be 
covered in powdered sugar!
Not that I would know about that. :)
 Add the milk and the vanilla.  Mix well.
Remove 1 cup of the buttercream, and set aside.
This will be for your vines and leaves.
Add a very small amount of brown color to
 the rest of the buttercream, so it is basically tan.
Mix well.
Frost your cake with the tan frosting.
Place your  biscoff in a plastic bag, and roll it in to 
crumbs with a rolling pin.
Cover the top and the sides of 
your cake with the crushed biscoff..
Here's a tip: If your frosting dries before you get 
the crushed cookies on, spritz the frosting very lightly
with a water bottle, and the cookies will adhere to the frosting.
Place your pumpkin candy in rows, haphazardly like,
so it resembles a pumpkin patch.
Take your 1 cup of buttercream that you set aside earlier,
and color it with the leaf green.
Using a  #2 Wilton tip, make connecting lines of green
frosting to resemble vines.You really can't make a mistake here.
Vines go everywhere and no where!
Do this to each row of pumpkins.
Go through and include some leaves. 
I used a Wilton tip # 352.
Simple to use, and they always come out great. 
I attached some to the top of the pumpkins, some to 
look as if they are coming from beneath the pumpkins, 
and some from the vines.
You can put leaves pretty much anywhere you want.
Now all you have to do is pick out your pumpkins!
Have fun!
Thanks for joining me today!

We are having a great time at the following parties:
Full Plate Thursday

Hope to see you there!