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Category Archives: Dessert

Lemon Blueberry Cupcakes

We went blueberry picking today, and I needed something to do with 5 lbs of blueberries. So, cupcakes! I used this recipe from The Recipe Critic

Ingredients: (see the below for frosting ingredients)

Cupcakes:

  • 1 1/4 cup Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 2 large Eggs
  • 1 cup Granulated Sugar
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1 1/2 tsp Vanilla Extract
  • zest of 1 Lemon
  • 2 TBSP fresh Lemon juice
  • 1 cup fresh Blueberries

Directions:

  • Preheat oven to 350 F. Line cupcake pan with cupcake liners.
  • In a medium bowl sift together Flour, Baking Powder, Baking Soda, and Salt
  • In a large mixing bowl beat Eggs ad Sugar  on medium speed for about 2 minutes until light and creamy
  • Add in Butter and Vanilla Extract and beat on low for about 1 minute, until well blended.
  • Add in the dry ingredients continuing to beat on low speed until just incorporated. Don’t over-mix!
  • Add Sour Cream, Lemon Zest, and Lemon Juice and beat until smooth.
  • Fold in the blueberries.
  • Fill cupcake liners 3/4 of the way full with batter.
  • Bake for approximately 20 minutes until a toothpick comes out clean.

Lemon Buttercream Frosting:

Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 300 g (2 1/2 cups) powdered sugar
  • 1/4 tsp Vanilla Extract
  • 1 TBSP Lemon Juice
  • 1 TBSP Heavy Cream

Directions:

  • Beat Butter on medium speed for approximately 30 seconds, until creamy
  • Add in Powdered Sugar, Vanilla Extract, Lemon Juice, and Heavy Cream. Beat on high speed for 3-5 minutes until light and fluffy.
  • Frost cupcakes using a piping bag.
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Cinnamon Sugar Rice Crispy Treats

So I found these amazing individually wrapped Churro flavored rice crispy treats at Geisslers. Needless to say, my first thought was, well these would be super easy to make ourselves and for a quarter of the price. So yeah, here’s what I came up with.

Ingredients:

115 g (1 stick/8 TBSP) Unsalted Butter
566 g (2, 10oz bags) Mini Marshmallows, divided into about 450g and 110g
1/2 tsp Salt
1/2 tsp Vanilla extract
255g (1, 9oz box) rice crispy cereal
0.25 cups white sugar (could use a coarse turbinado type sugar too)
1.5 tsp cinnamon

Directions:

  • Prepare a 13×9 inch pan with parchment paper
  • In a large sauce pan over medium-low heat, melt the Butter and 450g Marshmallows until smooth, remove from heat.
  • Add in the Salt and Vanilla extract, stir to combine.
  • Add in the Cereal, stirring until combined.
  • Allow to rest for 2-3 minutes.
  • Add in 110g Marshmallows, stir to combine.
  • Turn mixture out into prepared pan and press down into place.
  • Allow to cool for 3-5 minutes *but not completely. Meanwhile, in a small bowl, mix together the sugar and cinnamon.
  • Sprinkle the cinnamon-sugar mixture evenly over the top. You want it to melt in a little bit.
  • Allow to set for at least 1 hr then store in an airtight container.

Snickerdoodle Cookies

Rob absolutely loves Snickerdoodles and asked for me to make some this year. I have honestly never made them before. I came across this recipe and gave it a whirl. I think over time I will alter it some, but I wanted to get the basics down before I forget!
Prep time: 30-40 mins
Cookies
  • 2¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1¼ cups granulated sugar
  • ¼ cup dark brown sugar (light brown sugar will work, too)
  • 2 large eggs, room temperature
  • ½ teaspoon pure vanilla extract
Cinnamon Sugar
  • 3 tablespoons granulated sugar
  • 2½ teaspoons cinnamon
Instructions
  1. Preheat oven to 350 degrees and line a baking pan with parchment paper or a non-stick baking mat.
  2. In a medium bowl, mix together dry ingredients – flour, baking powder, salt, and 1 teaspoon cinnamon; set aside.
  3. In a mixer, cream together butter, granulated sugar and brown sugar.
  4. Next add vanilla extract and eggs one at a time, mixing after each.
  5. With mixer on low-speed, gradually add the bowl of dry ingredients and mix until incorporated, do not over-mix though.
  6. Cover bowl with plastic wrap and place in freezer for 15 minutes to chill. Can also place in the refrigerator if you plan on making the cookies later. You do not have to chill the dough, but it is much easier to roll into a ball if it is chilled a little.
  7. To make the cinnamon sugar, mix sugar and cinnamon in a bowl.
  8. Measure about 1 TBSP of dough, roll into a ball and then roll in cinnamon sugar and place on prepared cookie sheet. Squish the cookies down to flatten them a bit.
  9. Bake for around 12 minutes +/- (original recipe said 8-10, wasn’t enough for me). You do not want to over bake as snickerdoodle cookies are known for their soft and chewy texture. Cookies will look puffy when they are done, remove from oven and let cool slightly on baking sheet then move to cookie sheet to cool completely. Cookies will flatten a little as they cool.

Cookies and Cream cake

Rob fell in love with an Oreo cake sold at Stop and Shop. The cake is light and fluffy, and the icing has little crushed up Oreos in it. Even I have to admit, it’s a damn good cake for a grocery store cake. But, it is a grocery store cake, and I set out on a personal mission to make a better one. This is definitely it. The recipe is only slightly modified from this one over at HonestandTasty.com. Its super easy to make and well worth the effort!

Total hands on time: 1-1:30 hours

Ingredients:

For the Cake:

  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups white sugar
  • 1 cup unsweetened cocoa powder
  • 1 tsp sea salt
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ cup sunflower oil
  • 1 cup buttermilk
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1 cup water
FOR THE FROSTING:
  • 2.5 sticks  Unsalted Butter, softened
  • 2.5 tsp Pure Vanilla Extract
  • 9  TBSP Heavy Cream
  • 30 oz Powdered Sugar
  • 18-20 Newman O’s + a few extra for decorating the top of the cake
INSTRUCTIONS
FOR THE CAKE:
  1. Preheat oven to 350º F.
  2. Spray 2, 9 inch round springform pans with Baking Pam, then top with 9 inch round Parchment circles. Respray with Pam. Wrap the bottom of the springform pans with aluminum foil to protect against drips.
  3. In a medium bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Sift together into another bowl or onto a large paper plate.
  4. In the bowl of the stand mixer add oil, buttermilk, eggs, and vanilla. Mix to combine.
  5. Add the sifted dry ingredients, combine and mix on low speed. Don’t over mix.
  6. Add water and mix again to combine it all together. Don’t over mix.
  7. Pour the batter into the pans and bake for 28-30 minutes or just until a toothpick/fork poked into the center comes out clean.
  8. Cool for 10 minutes before removing the outside of the springform. Once cool, flip cakes onto a sheet of parchment and remove the bottom of the springform and parchment paper.
FOR THE FROSTING:
  1. Place Newman O’s into a sealed plastic bag, and crush them up with mallet or rolling pin. Set aside.
  2. In the stand mixer combine butter, vanilla extract, heavy cream.  Mix to combine.
  3. Add in the powdered sugar and mix for 3-5 minutes to whip it well.
  4. Add crushed cookies into frosting and mix in.
  5. Frost the cake, then devour!

Lemon Cake

The perfect spring cake recipe. I ran across this on Pinterest and it actually turned out perfectly.

Ingredients:

For the cake

  • 270 g (2 1/4) cups cake flour
  • 1 TBSP baking powder
  • 1/2 tSP kosher salt
  • 1 1/4 cups low-fat buttermilk
  • 4 large egg whites
  • 1 1/2 cups granulated sugar
  • 2 tsp grated lemon zest
  • 8 TBSP unsalted butter, at room temperature
  • 1/2 tsp pure lemon extract

For the icing

  • 8 oz cream cheese, softened
  • 8 TBSP unsalted butter, softened
  • 350g (2 3/4 cups) powdered sugar, sifted
  • 1 TBSP freshly squeezed lemon juice, (from about 1/2 a large lemon), plus 1 TBSP if needed
  • 1 TBSP freshly grated lemon zest
  • 1 tsp pure vanilla extract
  • 1/8 tsp kosher salt

Directions:

Preheat oven to 350 F

  • Grease two 9 inch round springform pans, parchment paper is not needed.
  • In a medium bowl, sift together Cake Flour, Baking Powder, and Salt
  • In a separate medium bowl whisk together the Buttermilk and Egg Whites
  • In the bowl of the stand mixer, add Lemon Zest and Sugar. Using your fingers, rub the lemon zest into the sugar until sugar is moist and well combined.
  • Add the Butter to the mixing bowl and mix on medium speed for a minimum of 3 minutes, until the mixture is light and fluffy.
  • Mix in the Lemon Extract.
  • Add in 1/3 of the Flour Mixture, then beat on medium speed until combined.
  • Continue on medium speed and add in 1/2 of the Buttermilk Mixture.
  • Add another 1/3 of the Flour Mixture, then add the remaining Buttermilk Mixture. Beat until smooth.
  • Stir in the remaining Flour Mixture, then continue mixing on medium speed for at least 2 more minutes until well combined and very airy.
  • Divide the batter evenly between the two pans and use a spatula to level off the tops.
  • Bake for 35-40 mins until springy and a toothpick comes out clean.
  • Allow to cool for 10 mins before removing the springform pan. Then remove the cakes from the bottom pan, and allow them to cool on a wire rack.

Prepare the icing:

  • Use the stand mixer with the paddle attachment.
  • Mix the Cream Cheese and Butter on medium speed for at least 3 minutes until well combined and smooth.
  • Reduce to stirring speed and add in the Powdered Sugar, Lemon Juice, Lemon Zest, Vanilla, and Salt. Once the sugar begins to incorporate increase the speed to medium.
  • Mix on medium speed for at least 3 minutes until the ingredients are well combined and frosting is light and fluffy.  May add additional Lemon Juice if needed to thin.
  • You may need to put the cake in the refrigerator for an hour or so to set the icing.

Chocolate Cake

https://www.chefsteps.com/activities/ultimate-chocolate-cake

Cupcake notes:

Baking time: 20-22 mins

Fill cupcake paper with 40g of batter… I used the ¼ cup measuring cup filled about three quarters full.

When I stored them in a tupperware container, the cupcake wrappers all popped off overnight. Probably because it’s such a moist cake.

Polenta Cake

  • .5 cup cake flour
  • .5 cup fine grind yellow cornmeal
  • 1 teaspoon baking powder
  • .25 pound plus 3 tablespoons unsalted butter, room temperature
  • 25 cups powdered sugar
  • .25 cup almond paste
  • 4 egg yolks
  • 2 whole eggs
  • .5 teaspoon almond extract
  • .125 teaspoon vanilla extract

 

  1. Preheat oven to 350F
  2. Sift flour, cornmeal, and baking powder into large mixing bowl
  3. In separate bowl, combine butter, sugar, and almond paste
  4. Using handheld mixer on medium speed, beat ingredients until very fluffy, light, and pale in color (6-8 minutes)
  5. While beating at medium, add egg yolks one at time, mixing well. Keep scraping the sides of the bowl.
  6. Add whole eggs, one at a time, similar to above.
  7. Beat in almond and vanilla extracts.
  8. Reduce mixer speed to low and add flour mixture 1/3 at a time. Ensure all is thoroughly incorporated after each addition.
  9. Grease 8.5×4.5×2.5 loaf pan with butter and sprinkle with cornmeal.
  10. Pour batter in. Do not level.
  11. Bake until wooden toothpick comes out clean, about 45 minutes.
  12. Remove from oven and let cool in pan for 15 minuites.
  13. Turn out on wire rack and let cool completely.
  14. Sieve powdered sugar over before serving.