Glazed Almond Butter Cake

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Glazed Almond Butter Cake is my choice for this month’s Cake Slice Bakers reveal. After the yellow cake last month I wanted to do something different but chose this one anyway. Of the four, this one seemed the simplest and the least expensive. I still haven’t warmed to whole idea of adding the sugar one tablespoon at a time like the author suggests. That drives me bonkers, but alas I do it anyway.

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Other than that the cake was pretty easy to put together and the list of ingredients was relatively short. For some reason when reading the list of ingredients, the word slivered in regards to the almonds called for stuck with me. Ha, the almonds were supposed to be sliced not slivered. Oh well, this baby has slivered almonds on top and they’re pretty tasty. The almonds are a part of the glaze that’s poured on top of the cake towards the end of the baking time and then the cake goes back into the oven to finish baking. The reminded me of peanut brittle and I could have easily sat there and plucked it off until I had my fill. However, my restraint was in full effect partly due to the fact that the scales laugh at me every time I step on them. Also, because my cholesterol numbers are inching way to far upwards for comfort.

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The cake itself has a very buttery taste and the crumb is very tender. The Mr liked it also and it’s one that I’d definitely bake again. I was very happy with the results and even happier to ship it out of the house. As per our group’s protocol I’m not sharing the recipe because the author has not given us permission to do so.

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Please check out what the rest of the group chose this week.

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I’ll also share this cake with the following link parties. At these parties you’re bound to find tons of eye candy and inspiration, so give them a look see.


Espresso Chocolate Chip Frozen Yogurt

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I wanted to do at least one more frozen treat as a part of #IceCreamForOXO. This is only the second time I’ve made frozen yogurt and with all the decadent offerings I’ve been serving up, this was timely in more ways than one. I’ll explain more about that soon. As per the name of the blog where I found the recipe, this is intensely flavored. I wanted it to go to the depths of coffee and chocolate and it did. This is not yogurt pretending to be or wanting to be ice cream. The tanginess from the yogurt will let you know that right away.

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For the cocoa I used Hershey’s Dark along with Callebut dark chocolate chips. Two other out of this world, make your taste buds stand up and notice ingredients were the brown sugar and espresso. These were gifts from our daughter in law Rupal. On her recent visit back home to Tanzania she brought back coffee and brown sugar. Let me start with the brown sugar. The molasses in it is deep and mellow at the same time. Also, it’s the first brown sugar that I’ve used that has to be refrigerated. We’ve become accustomed to Tanzanian coffee but this was the first espresso blend we’ve had. Talk about an eye opener. Oh my gosh it is strong! Thanks again Rupal!

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I’ve found that frozen yogurt freezes harder than ice cream so letting it set out for a few minutes before serving is a good idea. Yes you can soften it in the microwave. However, there’s a fine line between soft enough to scoop and now you have a shake.

After mixing the milk, sugar, cocoa powder, and espresso the sugar had not dissolved completely. I transferred the mixture to a warm saucepan and stirred until all the sugar crystals had dissolved. I let the mixture cool to room temperature before combining it with the remaining ingredients.

Also, with my KitchenAid ice cream maker it starts to sound clunky and no longer churns smoothly. That’s when I know it’s time to toss in the add ins. Approximately one minute of churning is needed. An alternative way is to fold in your mix ins with a large spatula. This is the optimum way for berries and other soft add ins.

Adapted from Intensely Flavored

5.0 from 3 reviews
Espresso Chocolate Chip Frozen Yogurt
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Dark chocolate frozen yogurt with loads of dark chocolate chips.
Ingredients
  • ½ cup milk
  • ½ cup brown sugar
  • 1 heaping TBS dark cocoa
  • 2 shots of espresso
  • 2 cups plain yogurt
  • ¾ cup heavy cream
  • 2 TBS vanilla
  • 1 cup dark chocolate chips
Instructions
  1. Mix the milk, sugar, cocoa powder, and espresso in a medium bowl.
  2. Stir in yogurt, heavy cream, and coffee extract; continue to mix until well combined.
  3. Pour the mixture into the ice cream maker and churn for 20-30 minutes.
  4. Mix ins can be added to your frozen yogurt or ice cream right before it's finished.
  5. Transfer the ice cream to an airtight container and freeze until it reaches desired consistency.
Notes
After mixing the milk, sugar, cocoa powder, and espresso the sugar had not dissolved completely. I transferred the mixture to a warm saucepan and stirred until all the sugar crystals had dissolved. I let the mixture cool to room temperature before combining it with the remaining ingredients.

 


Strawberry Cream Cheese Cookies w/White Chocolate

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Fresh fruits are always a regular in my house, but this summer the seasonal fruits are showing up and showing out! I have this amazing quality of justifying any dessert that I make with fruit as reasonably healthy. I know I’m only fooling myself, but I love the fantasy. Another justification is that from time to time I throw out so much produce because I allow them to go bad before eating or freezing them. Of all the fruits that have met an unnecessary demise, strawberries take the cake. See I even have to use a dessert metaphor. Continue reading »


White Chocolate Brownies

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I am participating in the virtual Iftar potluck hosted by Lail Hossain of With a Spin. The purpose of this event is to foster better inter-religious understanding of Ramadan.

No matter what faith each of us practice we all share at least one thing in common, we all eat. What better way to get to know our global neighbors that to share a meal, virtual or in real time. Our family is no stranger to interfaith or ethnicities. At times our home resembles the United Nations. We have had a Latina daughter-in-law and we have grandchildren from that union. You’ve heard me talk about Rupal our East Indian daughter-in-law who was born and raised in Tanzania. There are also other biracial relationships in our family and we couldn’t be happier.

This melting pot in our family has generated great relationships and the sharing of some truly awesome meals. The more we learn about each other the more we are apt to find just how much we have in common. For this potluck I’m bringing White Chocolate Brownies that were adapted from Back for Seconds. They are gooey and dare I say addicting. My soon to be son-in-law absolutely loves them and I will probably make a batch to go along side his groom’s cake. I hope you enjoy them and please go to Lail’s website to check out the other offerings.

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5.0 from 2 reviews
White Chocolate Brownies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
White Chocolate is the star of this dense and fudgy brownie.
Ingredients
  • ½ cup unsalted butter
  • 8oz Nestlé’s White Chocolate, chopped
  • ¾ cups granulated sugar
  • 2 eggs
  • ½ tsp salt
  • 1 tsp vanilla paste
  • 1 cup all purpose flour
Instructions
  1. Preheat oven to 350°.
  2. Line an 8” square pan with foil, allowing enough to overhang on the sides for easy lifting.
  3. In a glass bowl melt the butter with the white chocolate and stir until smooth.
  4. Add sugar and mix well with a wooden spoon.
  5. Mix in the salt, vanilla, and eggs until incorporated.
  6. Stir in flour until well combined.
  7. Spread batter into a greased 8" pan.
  8. Bake for 28 minutes.
  9. Let cool completely before cutting into squares.
Notes
There is a very fine line between a just right brownie and one that is over baked. My suggestion is to err on the side of undertaking. Baking too long will yield a brownie that is hard and crispy.

I’m also taking these brownies to the following link parties:

Wow Us Wednesday’s

Tablescape Thursday’s

Everyday Home

Inspire Me Tuesday

It’s Overflowing

Katherine’s Corner

DIY by Design


Chocolate Chip Mystery Cookie

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Sooner or later it had to happen. From a culinary standpoint it makes perfect sense. Salted caramel has been all the rage for a long time and it’s popularity isn’t waning. I’ll admit that I balked at the idea initially, thinking no way would this work. Boy was I wrong!!!

Chocolate Chip Bacon Cookies have secured a permanent spot in my heart. I mean what’s not to love here people? Everything is better with bacon, including chocolate chip cookies. The real kicker is that no one could identify the secret ingredient, I had to tell them. You can see that there is something other than chocolate chips in the cookie but can’t readily tell what it is. I think I had more fun trying to get everyone to guess what was in them that munching away. I take that back, cancel/clear.

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After looking at several recipes I decided to just go with the standard chocolate chip cookie recipe and add some bacon. Most recipes called for adding a half cup of chilled bacon fat in addition to a half cup (1 stick) of butter. I know, I know, it’s still saturated fat but I just couldn’t bring myself to do it. Anyway, frying one pound of bacon typically doesn’t yield a half cup of fat. You’d have to cook more than one pound or save up your drippings until you had a half cup.

I chopped the bacon into small pieces before I fried it. This is slightly less messy than trying to chop it after it’s cooked. So if you feel like taking a walk on the sweet and salty side with me, give these a try. Oh, and I promise to tell you about the other lovelies in the picture real soon.

 

5.0 from 3 reviews
Chocolate Chip Mystery Cookie
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Sweet and salty come together in this classic cookie with a twist.
Ingredients
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg dark chocolate chips
  • 1 lb bacon chopped, cooked and cooled
Instructions
  1. Preheat oven to 350°.
  2. Combine flour, baking soda and salt in small bowl.
  3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.
  4. Gradually beat in flour mixture. Stir in morsels and bacon.
  5. Drop by rounded tablespoon onto ungreased baking sheets.
  6. Bake for 10-12 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Notes
Note: If your kitchen is very warm let the dough rest in the refrigerator for at least fifteen after mixing it. Keep unused dough in refrigerator between bakings.

I’m sharing this sweet and salty goodies with my party peeps:

Wow Us Wednesday’s

Tablescape Thursday’s

Everyday Home

Inspire Me Tuesday

It’s Overflowing

Katherine’s Corner

DIY by Design


Cornmeal Orange Cake

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This was another attempt to make a dessert that my husband would swoon over. For those that aren’t familiar with his taste buds, he doesn’t like sweets (wink-wink), except for me of course.

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Enter Cornmeal Orange Cake. Don’t be turned off by the cornmeal. If you’ve ever had Jiffy Corn Muffin Mix it’s kinda/sorta similar; kinda. Not as sweet though. What’s really awesome is the orange flavor that almost punches you in the face in a good way. The most fun part of making this cake was rubbing the orange zest into the sugar.

The directions didn’t elaborate enough on that for me and I didn’t want to do it with my hands. Instead I mushed it all together with a spatula. The result was sugar colored a brilliant orange and with the best fragrance ever! I sprinkled raw sugar on top rather than granulated for an extra crunch.

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Okay, so the Mr.’s reaction, “its good babe”. One slice and he was done. Why oh why can’t one slice ever be enough for me? This time it was because I took it to Charisse at work and shared it with my neighbor. If you have the need for a quick sweet treat this might be it. It’s made with oil instead of butter so saturated fat won’t be an issue. Also not extra fat from a frosting or filling. It’s ready in under an hour and I’m sure your neighbors would love for you to share it with them. This recipe was adapted from one found at Mimi’s Kitchen.

5.0 from 1 reviews
Cornmeal Orange Cake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Using olive oil rather than butter lowers the cholesterol typically found in saturated fats like butter.
Ingredients
  • ½ cup olive oil
  • 1 ¼ cup all purpose flour
  • ½ cup cornmeal
  • 2 tsp baking powder
  • 1 tsp salt
  • Zest of one orange
  • 2 eggs
  • 1 cup granulated sugar
  • ⅓ cup raw sugar for topping
  • ½ cup orange juice
Instructions
  1. Preheat oven to 375F. Oil an 8 inch round cake pan with additional olive oil.
  2. Whisk together flour, cornmeal, baking powder, and salt.
  3. Incorporate orange zest into the sugar with a spatula until thoroughly combined.
  4. Whisk in the oil, eggs, and orange juice until smooth.
  5. Add flour mixture and whisk to combine.
  6. Pour batter into prepared pan and sprinkle evenly with ⅓ cup of raw sugar.
  7. Bake until cake begins to pull away from the sides of pan and a cake tester inserted into the center comes out clean, 35-40 minutes.
  8. Cool in pan for 10 - 20 minutes. Invert cake on to a plate and re-invert on to a wire rack and cool completely.
Notes
Note: Lining the bottom of the pan with parchment paper may make it easier to remove the cake from the pan. If using parchment paper isn’t an option only let the cake cool in the pan for 10 minutes before removing it from the pan.

 

These are the linky parties I participate in. Drop by and show them a little love!

Wow Us Wednesday’s

Tablescape Thursday’s

Everyday Home

Inspire Me Tuesday

It’s Overflowing

Katherine’s Corner

DIY by Design


Saffron Honey and Orange Ice Cream

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I was provided with materials for the completion of this post. The views and opinions expressed in this blog are purely and entirely my own. I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” Continue reading »


Lemon Curd Skillet Cake

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You thought I was done with our Father’s Day desserts? By know I’m sure you know when it comes to a special occasion more than one sweet treat is called for. The Best Chocolate Cake Evah pretty much ruled the day but this baby ran a close second.

I may have had a secret mission to get the Mr to eat more sweets. He likes lemony things and blueberries so I made what I thought was a perfect dessert. Shameful ploy I know. Anyway, I regularly receives newsletters from Betty Crocker and the Lemon Curd Skillet Cake that was featured immediately caught my eye. First, because it’s baked in a cast iron skillet and then it was lemon. The suggested fruit for this dessert was raspberries. Had I used them this one would have surely been all mine. So I used blueberries instead (insert evil laugh).

It came together quickly and my oven cooperated completely. When it cooled I dusted it with powdered sugar and lovingly sprinkled it with the most perfect berries I could find. I gave the Mr a small piece and he loved it, woo-hoo!! That was his last piece. Darn it (heavy sigh) my sneaky ploy backfired on me. I did manage to give away a couple of pieces and I should really take a lesson from my hubby. One slice is enough. Arrgghh!!!

lemon skillet 1

5.0 from 1 reviews
Lemon Curd Skillet Cake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This is an adaptation of a dessert found via Betty Crocker. The filling has more of a cheesecake rather than a curd feeling. It is very light and not overly sweet.
Ingredients
  • ½ cups sugar
  • ¾ cup butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 2 eggs
  • 2 tsp lemon extract
  • grated peel from 1 lemon
  • 1 ¼ cups all-purpose flour
  • 1 cup milk
  • ¼ cup sweetened condensed milk (not evaporated)
  • Crust
  • 1 cup all purpose flour
  • 3 TBS sugar
  • ½ tsp lemon zest
  • ⅓ cup butter, softenend
  • Fresh blueberries (optional)
  • Powdered sugar (optional)
Instructions
  1. Heat oven to 350°F.
  2. In medium bowl, combine the flour, and sugar. Cut in the butter and lemon zest with pastry blender, or two forks until mixture looks like fine crumbs. Pat it into the bottom of 12-inch cast-iron skillet.
  3. In medium bowl, beat sugar, ¾ cup softened butter and the cream cheese with electric mixer on high speed until well combined.
  4. Add eggs 1 at a time, beating well after each addition, then beat in extract and peel. Alternately beat in flour and milk, beginning and ending with flour, until well incorporated.
  5. Add condensed milk; beat just until combined.
  6. Pour batter over crust in 10½ inch skillet.
  7. Bake 45 to 50 minutes or until top is light golden brown and center has only a slight wobble when skillet is moved.
  8. Cool completely in skillet on cooling rack, about 45 minutes.
  9. Sprinkle lightly with powdered sugar and garnish with blueberries if desired.
  10. Serve cake from skillet. Transfer any remaining cake to a plate; cover with plastic wrap and refrigerate.

 

These are the linky parties I participate in. Drop by and show them a little love!

Wow Us Wednesday’s

Tablescape Thursday’s

Everyday Home

Inspire Me Tuesday

It’s Overflowing

Katherine’s Corner

DIY by Design


Absolutely the Best Yellow Cake ~ Cake Slice Bakers June

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The Cake Slice Bakers reveal day is the 20th of each month. For me it’s kind of like Christmas in the sense that I know it’s coming but somehow I’m always rushing to get things done. For the rest of our baking year we have four options to choose from rather than all of us baking the same selection. Carole Walter’s Great Cakes recipes have proved to be a bit challenging and that’s why I wavered between the choices this month. Continue reading »


Best Chocolate Cake Evah

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Initially chocolate cake wasn’t on the menu for Father’s Day. My plan was to make a lemony dessert and white chocolate brownies. Plus, Samara was sending blueberry cream cheese muffins and I thought that would have been plenty. However, Gabrielle wouldn’t have touched any of these. Grandbaby wants chocolate cake, grandbaby gets chocolate cake. Yes she is spoiled rotten.

I was low on butter and didn’t feel like going out again so I searched online for a chocolate cake recipe that used oil. Boy did I hit pay dirt! I’m sure you, like I, have come across lots of recipes that claim to be the “best”. This was one of them. Continue reading »