double chocolate stout mousse cake

y’all.

do y’all watch the voice? i’m not big in reality shows but i absolutely LOVE the bromance between adam and blake and all the bickering and love between the judges. plain awesomeness. but i have to say i die a little time every time a chair doesn’t turn around, especially for someone i thought was really good. and oh man… did i die a little tuesday night when no chairs turned around for julie roberts. i have to say that i don’t think her choosing to sing blake’s song was the best song choice but i LOVE her.

like for real.

i was SHOCKED that she was on the show. her first cd is one of my favorites. and then like blake said, she just fell through the cracks. and it makes me so sad. because her first cd is so good y’all. like you should really go get it. like now.

what does that have to do with this cake?

nothing.

other than i just really wanted to point how that i was so sad no one turned their chair for julie and that you should get her cd.

oh and that this cake is bomb.com.

all of the different parts of the cake work so well together. plus all the different feature chocolate stout. win. really honestly, if you didn’t want to tackle making the all the parts of the cake, you could make just one and it could stand on it’s own. we debated around the office which part was our favorite and there was no clear winner. someone would say the mousse layer or the frosting or the cake and then it would start all over again. what was a clear winner was this cake. everyone loved it.

double chocolate stout mousse cake

double chocolate stout mousse

• 1/4 oz package of powdered gelatin (about 2 tsp)
• 2 tbs + 1/4 c double chocolate stout
• 3 egg yolks
• 1/2 c sugar
• 1/4 milk
• 8 oz white chocolate, chopped
• 1-1/2 c heavy whipping cream

1. in a small saucepan, sprinkle the powdered gelatin over the 2 tbs chocolate stout; let stand for 1 min. whisk in egg yolks and sugar. whisk in milk and the 1/4 c chocolate stout. cook over medium heat, whisking constantly, until the mixture thickens enough to coat the back of spoon, about 5 min. stir in the chopped white chocolate and stir until the white chocolate is melted and the mixture is well combined. let cool.
2. whip cream until stiff peaks form; gently form the cooled chocolate mixture into the whipped cream. pour into a 9×3 in springform pan lined with parchment (or you can use a 9 in can pan) and smooth the top with a spatula. place in the freezer for a few hours until the mousse is frozen.

chocolate stout cake

• 1 c double chocolate stout
• 1 c (2 sticks) unsalted butter
• 3/4 c unsweetened cocoa powder
• 2 c flour
• 2 c sugar
• 1/2 tsp baking soda
• 3/4 tsp salt
• 2 eggs
• 1/2 c + 2 tbs sour cream
• 1 tsp vanilla

1. preheat oven to 350F. grease and line a 9×3 in springform pan with parchment (if you only have 1 springform pan, use it for this and a cake pan for the mousse).
2. combine the stout and butter in a saucepan, melt together over low heat. sift in cocoa powder; whisk to combine. let cool slightly.
3. whisk flour, sugar, baking soda, and salt together in a large bowl; set aside.
4. whisk eggs, sour cream and vanilla into the cocoa / stout mixture. pour into the dry ingredients and mix with a hand mixer until well combined. pour batter into the prepared springform pan and bake 35-50 min, or until a toothpick inserted into the center comes out clean. let cool in the pan for 10 min before removing from the pan to cool completely on a wire rack.
5. when the cake is completely cooled, remove the frozen mousse from the freezer and remove from the pan. place it on top of the stout cake; place in the fridge while you make the frosting and are ready to frost.

chocolate stout frosting

• 1 c (2 sticks) unsalted butter, room temp
• 4 c powdered sugar
• 1/4 c + 2 tbs unsweetened cocoa powder, sifted
• 2 tbs double chocolate stout
• milk or cream, if needed

1. combine butter, powdered sugar, and the 2 tbs cocoa powdered in a bowl; beat on low until just combined. add the chocolate stout and beat until light and fluffy. if the mixture is too thick add a splash of milk / cream until the desired consistency is reached.
2. remove 1/3 of the of frosting to frost the top of the cake. beat the additional 1/4 c of cocoa powder in the remaining frosting; again, add a little milk / cream to the mixture if the frosting is too thick to spread / pipe. spread the remaining frosting on the sides of the cake and pipe decorative details, if you’d like.
3. cake should be stored in the fridge and can be served cold or at room temp.

kisses.

recipe from: sprinkle bakes

this post is linked up to these fun link parties! what’s cookin’ wednesdays, what’s in your kitchen wednesdays, taste and tell thursdays

strawberry cake

can we institute adult spring break???

like a real life mandatory week off??

i mean i don’t feel like i’m asking for too much. i’m not asking for 3 months in the summer. i’m just asking for a week that i don’t have to take my vacation time for because that’s ya know… for those random friday afternoons i feel like taking a nap.

i think we should make that the law of the land.

adult spring break.

we’re gonna make it happen.

and i’ll make you this cake for it.

see it’s another one of those things that i make that i don’t eat.

which one of my coworkers asked me about… how i could make these cakes and things and not eat them. my simple reply. my waistline appreciates it. and honestly, i just like to bake and make people happy with it.

strawberry cake was another work birthday request and it just so happened that i had watched trisha yearwood make her grandmother’s strawberry cupcakes. i knew it was meant to be. i did a little bit more digging and decided that a white chocolate cream cheese frosting would be the perfect compliment because ya know… i love me some strawberries and cream cheese.

but don’t worry.

i can tell you everyone at the office LOVED this cake!

strawberry cake

• 1 box white cake mix
• 1 (3 oz) box strawberry jello
• 2/3 c vegetable oil
• 1/2 c frozen sliced strawberries in syrup, thawed
• 4 eggs
• 1/2 c water
• white chocolate cream cheese frosting (recipe below)

1. preheat oven to 350F. grease two 9 in cake pans.
2. with a mixer, beat together the cake mix, strawberry jello, vegetable oil, strawberries, eggs and water. divide evenly among prepared pans; bake 22-25 min or until a toothpick inserted into the center comes out clean. remove from the oven and let cool 10 min in the pans before inverting onto a cooling rack to cool completely. once the cakes are cooled completely, frosted with the white chocolate cream cheese frosting.

white chocolate cream cheese frosting

• 8 oz cream cheese, room temp
• 1/2 c (1 stick) unsalted butter, room temp
• 6 oz white chocolate, chopped and melted
• 1 tsp vanilla
• 6 c powdered sugar

1. beat together the cream cheese and butter together until smooth. add the melted white chocolate and vanilla; beat until smooth. reduce the speed to low and add the powdered sugar, beating until light and fluffy. spread on / in between the strawberry cake.

kisses.

cake recipe from: trisha’s southern kitchen, frosting recipe from: two peas and their pod

this post is linked up to these fun link parties! what’s cookin’ wednesdays, what’s in your kitchen wednesdays and taste and tell thursdays

blood orange cake

do you ever have those moments when you’re running around running errands and you didn’t try and/or care about trying to look all kinds of sexy and then you realize you’re having the best skin / hair day of your life??!

ok well i’ll admit that’s only happened like three times in my entire 28 years but hey…

it happened.

it’s also how i feel about this cake.

ok well maybe it’s more like the unassumingly sexy cake that might have a few skin issues and maybe not the best hair but it’s having that perfect day.

really and truly.

this isn’t the world’s sexiest looking cake. in all honestly, it’s actually kinda not pretty. it’s a little pale. but pale isn’t a bad thing.

(trust me on that… you can see through my skin )

but this cake is oh so yummy. a couple years ago, i made this like every week. and then i started making all kinds of other stuff and the recipe for this cake got shoved into a binder not seeing the light of day. and then i started following food bloggers on twitter and someone asked for a lemon cake recipe and the light bulb went off. so i pulled out that binder and dusted this recipe off.

i know that you’re now kinda scratching your head saying… “but emily. you just said a lemon cake recipe and the title of the post is for a blood orange cake.”

true story.

this IS a lemon cake recipe but i’ve made it with different citrus fruits and this time i happened to have some blood oranges that needed to be used. so i went with blood oranges this time. it’s a really versitile cake recipe so pick up some of the last blood oranges in the store and get to work!

blood orange cake

• 3/4 c unsalted butter, room temp
• 1 c + 1/2 c sugar
• 1-1/2 tsp grated blood orange zest
• 2 large eggs, room temp
• 1-1/4 c self rising flour
• 1/4 c blood orange juice

1. preheat oven to 325F. grease and flour an 8 in square glass baking dish.
2. cream the butter in a large mixing bowl until smooth. add the sugar and blood orange zest; beat until light and fluffy. beat in one egg, then half the flour; repeat.
3. pour the batter in the baking dish and spread evenly. bake 20-30 min or until a toothpick inserted into the center comes out clean. remove from the oven and place on a rack while you make the glaze.
4. to make the glaze, combine the remaining 1/2 c sugar and the 1/4 c blood orange juice; stir until dissolved.
5. use a toothpick to poke holes all over the top of the still warm cake. pour the blood orange glaze slowly over the top of the cake, allowing it to soak in. cool the cake completely.
6. cut the cake into small squares and dust with powdered sugar; serve with whipped cream.

as delicious as the cake is the day of, it’s even better after you’ve let it all meld together for a day. store any leftover cake covered in the fridge.

but for real….

make this cake. now.

kisses.

recipe from: the advocate newspaper

this post is linked up to these fun link parties! what’s cooking wednesday, what’s in your kitchen wednesday and taste and tell thursdays

strawberry shortcake roll

ok… so i know that most of the rest of the country is beyond ready for spring to be here and the weather to warm up but i’m not! shocking i know.

but really. sorry my fellow countrymen but it never got cold here. sure we had a few cold days here and there but we never had a true snap. most of the “winter” has been with highs in the 60s. if you don’t count the rain, it’s been very nice and pleasant weather.

and let’s be honest, spring just means more rain so no thank you.

for many spring means that it’s beginning to be strawberry season.

now let’s be honest. we know that’s not it for me… since i’m not a fruit person spring just means it’s going to be hotter soon and it’s hot and rainy. but i would totally make and eat this cake. i may pick my pieces of strawberries out but i actually don’t mind that they lend a slight flavor to the whip cream.

progress people.

strawberry shortcake roll

• 1-1/2 + 3 tbs liquid egg whites (or 9 egg whites)
• 1-1/2 tsp vanilla
• 3/4 tsp cream of tartar
• 1 c + 2 tbs sugar
• 3/4 c cake flour, sifted
• strawberry whip cream (see below)
• powdered sugar for dusting

1. place the liquid egg whites in a large mixing bowl and let stand at room temp for at least 30 min.
2. preheat oven to 350F. line a 15×10 jelly roll pan with parchment paper; spray parchment lightly with cooking spray.
3. add the vanilla and cream of tartar to the liquid egg whites; beat on medium speed until soft peaks form (when you remove the whisk / beaters, the egg whites should hold their shape and the tip of the peak will droop). on high, gradually beat in the sugar, 2 tbs at a time, until stiff glossy peaks form and the sugar is dissolved. fold in flour 1/4 c at a time.
4. carefully spread the batter on the prepared sheet. bake 15-20 min until the cake springs back when lightly touched. cool in the pan for 5 min.
5. lay a clean kitchen towel out on the counter and dust lightly with some powdered sugar. turn the cake out on the kitchen towel and gently peel off parchment. roll the cake up in the towel starting with the short side. cool completely on a rack.
6. once completely cool, unroll the cake. spread the strawberry whip cream, leaving 1/2 in border. roll up again and place seam side down on your serving platter. dust with additional powdered sugar if desired and serve with any leftover strawberry whip cream. store in the fridge covered with plastic wrap.

strawberry whip cream

• 2 c heavy whipping cream, cold
• 6 tbs powdered sugar
• 1 tsp vanilla
• 3 c diced strawberries

1. place your mixing bowl and whisk in the fridge for 15-20 min to chill. remove the mixing bowl from the fridge and beat the cream on medium speed until it starts to thicken. add powdered sugar and vanilla; increase the speed to medium high and beat until soft peaks form. gently fold in the diced strawberries.

simple springy dessert!

perfect for your upcoming easter table!!

kisses.

recipe from: brown eyed baker

this post is linked up to these fun link parties! what’s cooking wednesday and taste and tell thursday

chocolate red wine cake

i don’t know about where you are but the weather here is miserable.

i mean like really really really miserable.

not only is it hot… ok maybe not hot but i consider the high 70s in january hot…. but i feel like the rain is never going to stop. we’re pretty much just going to float away here.

but that’s ok. i’ll just make this cake and everything will be dandy while i’m floating.

this cake…

oh this cake.

i pinned it a while back because we all know i like cake and i like booze so it was like a natural fit. i didn’t really know when i was going to make it but then it was christmas eve and the time was right. it was calling. plus i had discovered my new favorite buttercream so it was like destiny or fate or something like that.

lindsay makes this cake with blackberry wine and uses some blackberry preserves between the layers. i’m not an exceptionally huge fan of blackberry and even less of a fan of jam (or preserves) in between my cake layers. other than changing the wine to a sweet shiraz, discarding the the jam and using marshmallow buttercream, i stayed true to her recipe. and it didn’t disappoint. this cake is definitely a show stopper!

chocolate red wine cake

• 2 c sugar
• 1 & 3/4 c flour
• 3/4 c cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 c buttermilk
• 1 c sweet red wine
• 1/2 c vegetable oil
• 2 tsp vanilla
• 2 batches of marshmallow buttercream
• 1 batch chocolate glaze (below)

1. preheat oven to 350F. spray 3 9in round cake pans with baking spray (cooking spray with flour).
2. combine the sugar, flour, cocoa, baking soda, baking powder and salt in a large mixing bowl. whisk to combine. add eggs, buttermilk, wine, oil and vanilla to the dry ingredients and beat until all are just combined. divide evenly among the 3 pans. bake 30-35 min or until a toothpick comes out clean. remove from the oven and place on a cooling rack for 10-15 min, or until cool enough to handle. turn the cakes out on the a cooling racks and cool completely.
3. once the cakes are cooled completely you can assemble them. if they have domed up during the baking process, cut them level so you have a nice even top. add about 1/2 c  of the buttercream to the top and spread evenly. press the second layer on top; add another 1/2 c of buttercream and spread evenly. add the final layer of cake on top. add a thin layer of buttercream to “crumb coat”  the cake. stick the cake in the fridge for 15-20 min for the crumb coat to set.
4. once the crumb coat has set, frost the cake with the remaining buttercream. stick the cake back into the fridge for another 30 min while you prepare and cool the glaze.
5. once the glaze has cooled slightly, spread it on the top of the cake, letting it drip over the sides until you like the way it looks. you may not need all the glaze.  stick the cake back in the fridge until set.

chocolate glaze

• 3.5 oz dark chocolate, chopped
• 2 tbs heavy cream
• 4 tbs powdered sugar, sifted
• 4-5 tbs warm water

1. place the chocolate and heavy cream in a double boiler; stir until melted and smooth. remove from heat and whisk in the powdered sugar until smooth. add 1 tbs water at a time until the glaze is a good pouring consistency. let cool at least 10 min before pouring on the cake.

you might notice that my cake doesn’t quite have the noticeable buttercream layer between each cake layer. that’s because i only made 1 batch of buttercream and wish i had doubled it.

trust me on this.

kisses.

recipe slightly adapted from: love and olive oil

dulce de leche swirled poundcake

y’all!!

thanksgiving is only 2 DAYS AWAY!

oh. my. geez. how in the world did that happen?!? i feel like just yesterday was new year’s.

for real.

ok so here’s my confession though…

i’ve totally been planning thanksgiving dinner for like a month now. shocker right? ok so maybe’s its not considering i’m a ridiculous planner and list maker but still. i feel like only yesterday i was planning last year’s thanksgiving.

and here’s the thing…

as much as i like to experiment with new items, i like my thanksgiving dinner rather traditional. there has to be turkey, cornbread dressing and pecan pie. last year, homemade green bean casserole was discovered and that’s now included in my can’t mess with category. (and for real… you need to make that. you’ll never go back.) but so far, i haven’t found a can’t mess with potato recipe (maybe this year’s the year!) and i always need a second dessert. while i’m not making this poundcake for thanksgiving dessert, it could make a perfect addition to your table. i saw this recipe on elizabeth’s site and knew i needed to make it.

like immediately.

and i did. and it was amazing. it would be a perfect ending to your thanksgiving dinner with some coffee. or you could totally have it for breakfast.

dulce de leche swirled poundcake

• 2 14 oz cans of sweetened condensed milk
• 1 1/3 c flour
• 3/4 tsp baking powder
• 1/s tsp salt
• 1 c (2 sticks) unsalted butter, room temp
• 1/3 c packed light brown sugar
• 3 eggs, room temp
• 1 tbs vanilla

1. make your dulce de leche (do this the day before you’re going to make your cake): place one can of the condensed milk in a slow cooker and cover with water. set on low and let go for 7-8 hours. carefully remove from the water and let cool completely.
2. preheat your oven to 325F. spray your loaf pan with cooking spray.
3. whisk together the flour and baking powder in a small bowl; set aside.
4. beat together the butter, brown sugar and salt until light and fluffy. add the eggs one at a time and mix each additional until thoroughly incorporated. add the vanilla and 2/3 c of the condensed milk.
5. on low speed, add the flour/baking powder mixture and blend until just incorporated. pour about 1/3 of the poundcake batter into the bottom of the loaf pan. in large spoonfuls, add 1/3 c of the dulce de leche into the pan on top of the poundcake batter. add another 1/3 of the poundcake batter and repeat the spoonfuls of another 1/3 c of the dulce de leche. pour the remaining poundcake batter over the dulce de leche and carefully smooth it out. using a butter knife, gently run it through the batter to create a swirled effect. be careful to gently do this or the dulce de leche will sink to the bottom.
6. bake the poundcake for 60-65 min until a toothpick comes out clean. if the top of the cake starts to brown too quickly, loosely cover it with foil to keep it from browning.
7. cool the poundcake on a wire rack until it’s room temp. once it’s room temp, turn it out of the pan to let it cool completely.

so yes… you’ll totally have to plan ahead if you want to make this poundcake so you can make the dulce de leche. OR you can use a really thick storebought dulce de leche and not plan ahead. your choice. neither is wrong.

and this recipe will leave you with some extra dulce de leche which you could totally thin a little and spoon it over top of your slice of poundcake. i would also recommend some whip cream on top because c’mon… how does that not make it better?!

what are your can’t mess with dishes that are going to be on your table??

i hope you and your family have a wonderful thanksgiving!!

kisses.

recipe from: sugar hero

praline bundt cake

so my original plan was to post my next martha’s cookie madness post before i talked about this cake but then this morning happened…

what happened this morning you ask? well i almost got in a minor wreck. normally that would be no big deal but you just don’t understand my driving luck lately.

see it all started in october…. i was driving to work one morning and there was a train. it was actually two trains which means one train has to STOP and let the other one by. so i decided i was going to turn at the light onto the intersecting street so i could turn into a parking lot to go the way i needed to go. no big right? well some guy decided that he was going to pull a u-turn in the middle of said street while he was waiting at a RED light and decided it wouldn’t be prudent to look to make sure no cars were coming where this u-turn was going to take place. well he didn’t complete the u-turn and there was a minor collision that ended with my car being “undrivable” and with me still fighting with jayson buson with usaa insurance 9 months later.

if that wasn’t bad enough it seems as though i have a giant target on my car. a couple months ago, some guy in a big red truck nearly ran me off the road and almost killed me because he didn’t feel the need to check his blind spot while switching lanes. oh and then there was the lady in the big white escalade truck that decided she didn’t care that she was in the wrong lane and that she was going to play bumper cars to switch 3 lanes and hit my back bumper. and then this guy this morning… i totally understand the guy this morning was trying to turn left out of a gas station in busy morning traffic but he decided that because he had one lane clear he was just going to go for it and not make sure that on coming traffic knew that the other lane was stopped for something other than busy morning traffic. thank goodness for horns!

like i said… big freaking target!

what would make me feel better? a gigantic slice of this cake. like i could eat the entire cake. in one sitting. and lick the plate clean.

and yes this cake uses cake mix. i thought about trying to adapt it and go 100% homemade but decided that would be for another time. sometimes you just need to make your cake fast.

praline bundt cake

• 1 box butter pecan cake mix
• 1 1/4 c water
• 1/3 c vegetable / canola oil
• 3 eggs
• 1/2 c chopped pecans
• 1/2 c + 1/4 c heath toffee bits
• 1/4 c butter
• 1/2 c packed brown sugar – light or dark, doesn’t really make a HUGE difference; in fact i use almost all dark and some light
• 2 tbs corn syrup
• 2 tbs milk
• 1 c powdered sugar

1. preheat your oven to 350F. grease and flour your bundt pan.
2. in a large bowl, combine cake mix, water, eggs and oil with a mixer on low speed until thoroughly mixed. fold in pecans and 1/2 c toffee bits.
3. bake 35-40 min or until a toothpick comes out clean. let cool 30 min in the bundt pan before removing from pan to cool completely.
4. make your glaze: in a quart size sauce pan, melt together butter, brown sugar, corn syrup and milk. heat to a rolling boil, stirring frequently; remove from heat. immediately beat in powdered sugar and vanilla with a whisk until smooth. drizzle all over cake and sprinkle with toffee bits.

i had the relevation today that next i make this cake, i’m going to make mini bundt cakes. that way everyone can have their little baby bundt cakes

and i may or may not have had this for breakfast. i mean can you say no to this?

kisses.

recipe adapted from: the advocate newspaper’s recipe section

lemon layer cake with vanilla bean buttercream

excuse me while i go on a bit of a rant here… you might want to just scroll down a bit.

apparently the other day lady gaga felt it was appropriate to tweet something to the affect of eating a salad instead of a burger because “popstars don’t eat”. since i’m seeing a lot of articles on it… i had to rant about it because SERIOUSLY??!? i’m all for eating healthy and eating in moderation. and yes. there are some days i eat a salad instead of a burger but SERIOUSLY??!? who really cares what i have to say?? i’m not an internationally known popstar who released a song called “born this way” that is all about accepting yourself as you were born. don’t get me wrong.. i’m not saying that if there is something about someone that truly bothers them that they shouldn’t do something about it… if a boob job or new nose is GENIUNELY going to make you feel better, go for it. but a boob job or new nose isn’t starving yourself. that’s like the images i see all the time on pinterest that say “nothing tastes as good as skinny feels”. bullcrap. i SLIGHTLY agree with the updated version that goes like “nothing tastes as good as skinny healthy feels.” personally i’m a foodie so arguing with me that nothing tastes as good as… is a completely wasted argument. but we should be focusing on health and not being rail thin. some of us in this world were not made to be bean poles and that’s ok. heck… it’s ok to be a bean pole if that’s how you naturally are as long as you’re healthy.

sorry.

rant over.

i was really pumped about sharing this cake with you… i’m sure i had some really witty banter to share that was lighthearted but then lady gaga and her horns took over. but for those that say nothing tastes as good as… haven’t had this cake. it’s everything that says springtime lemon in cake form. it packs a lemon punch in the cake itself as well as a lemon marscapone filling.  then that all gets sealed in with a light vanilla bean buttercream. i pinned this recipe a while back and have been waiting for the perfect time for a lemon cake. i mean let’s be honest… lemon cake in december isn’t really seasonal. although i guess i did make some lemon cookies and bundt cakes with lemon out of season. but then again… south louisiana doesn’t have the season typically known as spring so is lemon ever really out of season here? i’m gonna go with a no on that one.

lemon layer cake with vanilla bean buttercream

• 3 c cake flour
• 1 tbs baking powder
• 1/2 tsp salt
• 1 c (2 sticks) + 2 1/2 tbs + 1 1/2 c & 2 tbs (3 sticks & 2 tbs) softened, unsalted butter
• zest of 1 lemon, divided
• 2 c sugar
• 5 eggs, room temperature
• 1 1/4 c buttermilk, room temperature
• 1 tbs + 2 tsp lemon extract
• 2 tsp vanilla extract, divided
• 4 oz mascarpone cheese, cold
•  1 1/4 + 3 c powdered sugar, sifted
• 1 c + 2tbs heavy cream, chilled – or if you’re really lazy, you could use 2 c REALLY GOOD whipped cream instead of the 1 c but it has to be REALLY GOOD whipped cream, none of this cool whip stuff in this recipe.
• pinch of salt
• 1 vanilla bean, split lengthwise and scraped

1. preheat the oven to 350F.  Bbutter and flour (spray with baker’s joy) the edges of 3 round cake pans and shake out the excess.
2. combine the cake flour and baking powder in a bowl, set aside. combine the buttermilk, 1 tbs lemon extract and 1 tsp vanilla extract, set aside.
3. beat 1 c butter, 1/2 tsp salt and 1/2 the lemon zest until light and fluffy and creamy in color. scrape down the sides of the bowl.
4. add the sugar to the butter mixture, a little at a time, beating well between each addition.  add the eggs one at a time, mixing each until it is throughly incorporated. scrape down the sides of the bowl as needed.
5. alternatively add the dry ingredients and wet ingredients to the mixer; begin and end with the dry. scrape down the sides of the bowl as needed and mix 15 sec passed being just incorporated.
6. divide the batter between the 3 cake pans. bake 20-22 mins or until the cakes are golden and a toothpick comes out of the center clean. let cool in the pans 10 mins before inverting to a cooling rack to cool completely.
7. make your filling while your cakes are cooling. combine the mascarpone and 2 1/2 tbs butter until smooth and well combined. beat in the powdered sugar until incorporated. beat in the remaining lemon extract and zest. increase the mixer speed and beat until the filling is light and fluffy. transfer to a bowl.
8. wipe out the mixer and use a whisk attachment to whip the heavy cream until stiff peaks form. or use your REALLY GOOD whipped cream. gently fold in half of the whipped cream (homemade or REALLY GOOD) into the lemon mascarpone mixture. put in the fridge until ready to use.
9. now make you frosting… put the remaining butter in the bowl of your mixer with a whisk attachment and whip on medium-high until smooth. add the powdered sugar and mix on medium-low until just blended. add the vanilla bean seeds, vanilla extract, heavy cream and pinch of salt.  increase the mixer to high and whip until light and fluffy, scraping down the bowl as needed.
10. now it’s time to assemble your cake. divide the filling into two and spread between the layers. frost with your vanilla bean buttercream.

you can decorate and make your cake really pretty if you want to. i didn’t but because 1) i was feeling lazy and 2) i made this cake for easter dinner at my mom’s house and didn’t feel like bringing my piping bags and tips.

you should go make this cake now so you can prove that it tastes as better than skinny feels.

kisses.

recipe from: annie’s eats

gingerbread mini bundt cakes

so i really think that my big fat greek wedding is one of the funniest movies of all times. i mean seriously…. it provides some of the best quotes ever. don’t agree with me? too stinking bad.

i mean who can forget aunt voula with “what do you mean he don’t eat no meat?? that’s ok. i make lamb.”

or toula’s dad with his windex obsession?!

for reals.

(that one was for you jena & michelle.)

but one of the best scenes is when ian’s parents are meeting toula’s family and ian’s mom brings the bundt cake and toula’s mom can’t seem to say bundt. it’s awesome. and if bundt cakes don’t make you think of my big fat greek wedding then i feel sorry for you because it’s a hilarious movie moment.

well these little mini bundts don’t have a hole in them but that’s ok. no hole means a nice little place for the cinnamon glaze to go and puddle itself. which suits me just fine. i mean who doesn’t love a little puddle of glaze sitting atop a mini gingerbread goodness?

so these little mini bundts have been on my list for a little while now and i finally broke down and got the little mini bundt pan i needed to make these… (ok so i didn’t buy it for myself…  my mom bought it for me for my birthday because she has a daughter that wants bakeware and cookbooks for her birthday. THANKS MOM!) you see i have pinned several mini bundt recipes that i want to try but this is supposed to be wintertime. i say supposed to be because someone forgot to inform the weathergods of this and it’s 75-80 in january!

i digress.

these little gingerbread mini bundt cakes were so good. they brought me back to junior high / high school when it was acceptable for me to eat snack cakes or gingerbread men for lunch. and these little beauties tasted just like those little men (who i methodically ate limb by limb). i was worried at first because they seemed a little tough on the exterior so maybe they weren’t going to be all soft like i love out of my cakes. but i should have known better… they were like all things that are tough on the outside. all soft and fluffy on the inside. it doesn’t hurt that they were covered with a cinnamon glaze to soak in and softened them up either.

gingerbread mini bundt cakes

• 2 1/4 c flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp allspice
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1 tsp cocoa powder
• 1 tsp cinnamon
• 2 tsp ground ginger
• 1/2 c (1 stick) unsalted butter, melted then brought to room temperature
• 3/4 c dark molasses
• 3/4 c sugar
• 1 large egg
• 1/2 c buttermilk
• 1/2 c whole milk

1. preheat your oven to 350F and spray your mini bundt pan with cooking spray.
2. whisk together the flour, baking soda, allspice, cloves, nutmeg, cocoa powder, cinnamon, and ginger.
3. beat together the molasses, sugar, butter, and salt until well combined. add egg and beat until that’s combined.
4. add in the milk and buttermilk.
5. add the flour in a few additions mixing each until just combined.
6. fill each cup about 3/4 the way full and smooth out the tops just a bit. bake for 30 minutes or until a toothpick inserted comes out clean.
7. let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely before glazing

glaze

• 1 c powdered sugar
• 3-4 tbs milk (this will depended on how thick or thin you want your glaze)
• 1/4 tsp cinnamon
• 1 tsp vanilla

1. mix all ingredients together. dip the tops of each bundt cake in the glaze and then spoon some extra glaze on the tops. let dry on a cooling rack.

that’s it friends. easy peasy. if you were like me and enjoyed those all too familiar little men for lunch in high school try this… you won’t be disappointed.

kisses.

recipe very slightly adapted from: these peas are hollow

bestest dessert ever?

so clearly, i’m a huge fan of desserts. i don’t think that information surprises or shocks anyone… when i go out to eat, i’m more likely to order dessert than a drink (or in special cases, drink my dessert). that being cleared up there are some desserts that are in my all time top five faves… what are they you ask?

1. bread pudding – i used to think i wasn’t a fan but then i found out i was wrong. so very, very wrong.

2. pecan pie – i mean is there anything better than pecans, sugar and butter combined into perfect deliciousnes? if you answered yes to that, you’d be wrong.

3. brownies – and yes i mean brownies and not chocolate cake. the two are so similar, especially if you’re a fan of “cake-like” brownies but then my friend you’d be wrong again. see… it’s the fudgy, gooey brownies that are the best.

4. wedding cake - when i say wedding cake i don’t mean just any pretty cake that a happy couple probably paid way too much for since it’s going to get destroyed in about 2.5 seconds. i mean traditional white, almond flavored cake with a traditional buttercream. there’s absolutely no better cake out there. no joke. (p.s. best flavor of snowball? wedding cake.)

5. tiramisu – there are a lot of good things that the italians are known for but this is probably one of my favorites, if it’s not the best thing ever.

that leads me to this (since i know you’ve been waiting with baited breath for the second thanksgiving dessert)….

a tiramisu tie in is what initially made me choose to try this dessert (plus it was pretty much a cinch to make)… you see there’s mascarpone cheese in it. those of you not familiar with mascarpone are probably asking yourself what the heck is a cheese doing in a dessert? i would answer that with i’m sure you’re one of the people in the world that likes cheesecake right? but mascarpone cheese is so much better than cream cheese (which i don’t eat because it’s gross). it gives food a creaminess with a very mild tanginess. it’s just that little something yummy. in fact, i’m usually drawn to a recipe just because it has mascarpone in it.

plus this dessert has booze in it.

for real.

this icebox cake was everything i could have ever wanted out of it plus some. i was expecting it to be good because hey it’s an ina garten recipe. but did i expect to take hold of me like it did? not really. i don’t really know what i was expecting but when i took a taste of the leftover whipped cream/mascarpone mixture, i knew this was going to be trouble for my hips. and it was. but it was worth every calorie.

mocha icebox cake

• 2 c cold heavy cream
• 12 ounces mascarpone cheese
• 1/2 c sugar
• 1/4 c kahlua – i have seen this recipe made using bailey’s instead which i think would be delish. i also think amaretto would also be lovely.
• 2 tbs unsweetened cocoa powder
• 1 tsp instant espresso powder
• 1 tsp pure vanilla extract
• 24 ounces crispy chocolate chip cookies – ina recommends using 3 (8oz) packages of tate’s bake shop cookies and i did because i happen to know i can buy them at fresh market
• shaved semisweet chocolate

1. in the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, kahlua, cocoa powder, espresso powder, and vanilla. mix on low speed to combine and then slowly raise the speed, until it forms firm peaks
2. to assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (ina breaks some cookies to fill in the spaces and so did i.) spread 1/5 of the mocha whipped cream evenly over the cookies. place another layer of cookies on top, lying flat and touching, followed by another 1/5 of the cream. continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream (i don’t think i actually had 5 layers of each. i just did it until i was at the top of the springform and i was out of cookies/cream). smooth the top, cover with plastic wrap, and refrigerate overnight.
3. run a small sharp knife around the outside of the cake and remove the sides of the pan. sprinkle the top with the chocolate, cut in wedges, and serve cold.

during the thanksgiving meal, my mom asked what my favorite part was…. i initially had to go with the green bean casserole. but that was before dessert. this icebox cake was hands down the.best.thing.ever. pure awesomeness.

seriously.

you need to run (and i do mean run) to the store and buy you a springform pan, mascarpone cheese, and all the other ingredients and make this tonight.

kisses.

recipe from: ina garten’s how easy is that? cookbook