Archive of ‘Cakes and Pies’ category
I have only eaten tres leches cake a handful of times, and to be completely honest, I have never actually tried a good one. Maybe I did when I was little, before I had a true appreciation for good desserts, but in my recent years all the ones I have tried have either been bad or just mediocre.
That being said, I can assure you that this recipe is so different from the cakes I have tried before. These tres leches cupcakes are made with a whipped egg-white batter that gives them a spongy texture. The sponge cupcakes are then filled with milk. The milk sets over a few hours and is able to suffuse throughout the entire cake.
Instead of icing, these cupcakes are topped with a homemade whipped cream, perfectly complementing the light and fluffy cake.
For a tutorial on how to make these, continue reading. (more…)
Some people think that putting frosting on top of brownies is weird. They think that icing is just for cake or maybe sugar cookies, but never for something as sweet and rich as brownies.
I think that people who say crazy things like that have never tried a good iced brownie (like this one). Sure, no one likes stomach-ache-inducing sugar-bomb sweets, but it is possible to make rich desserts that don’t leave you feeling this way.
Take this mocha mousse brownie, for example. It is a rich brownie with a mousse icing. But this mousse icing is, well, mousse. It’s creamy and light and fluffy and sweet and chocolatey… the icing itself is like a cloud. It balances the dense chocolate of the brownie. It adds a touch of class, a taste of fancy, to this ubiquitous American dessert. (more…)
I have two great things for you today: an amazing (and healthy!) almond cake recipe along with a review of the cookbook, Vibrant Food by Kimberely Hasselbrink.
First, let’s talk about this almond cake: it’s a dense cake made with pure almond flour (so it’s gluten-free), lightly sweetened with honey, and made with olive oil. Thought it’s a dense cake, it’s far from heavy; this would still be considered a light dessert. I can assure you that this was an amazing cake because it was finished in my house before the end of breakfast – this only happens when true perfection has been created! Scroll down for the full recipe.
Onto the book review:
If you haven’t heard of Vibrant Food, it’s cookbook showcasing the various fruits and vegetables of each season. The book has four main sections, one for each season. Recipes coordinate with the vegetables and fruits that tend to grow during those seasons. (more…)
Last week, I wrote about how I love making large decadent cakes, but that I don’t often get to make them because they’re normally too big for me and my family to quickly finish (unless we’re celebrating a birthday or inviting guests for dinner).
Well, a simple solution to this horrendous predicament is to make decadent cupcakes. Cupcakes can be just as luxurious, tasty, and beautiful as their larger counterparts, the only real difference is that they are manageable. They’re smaller and can be quickly eaten. You can freeze half a batch or just make half a batch. They don’t need to be eaten with a fork and can easily be shared with a friend or a coworker (not that you would actually want to share).
These cupcakes, specifically, are absolutely amazing. They start with a delicious, vanilla-based cake that’s perfectly soft and sweet. They’re topped with an extra creamy cream cheese frosting (that’s made so creamy thanks to a little bit of heavy cream) and decorated with some sprinkles. (more…)
Birthdays only come once a year (and there’s only a select few that get to celebrate theirs with one of my desserts), but I love making cake. Not just cupcakes, but a huge, decadent and delicious cake.
That’s what this cake was. Three layers of soft, chocolatey amazingness. It’s a spongey, rich cake that’s not at all dense or heavy.
I ended up making this one for a family friend’s graduation party. We showed up towards the end of the party, when most had already left, but this cake was still able to disappear before anyone knew it. People were going back for seconds only to find a licked knife and a plate riddled with crumbs (plus a couple rogue sprinkles). (more…)
So, maybe you’re not much of a flan person (it’s ok – I wasn’t for a long time either), but that really shouldn’t turn you away from this recipe! The center of these cupcakes is flan, the base is a vanilla cupcake, and the icing is made with cream cheese. The flan taste is of course present, but also subtle enough for a novice flan-eater.
Make these when you’re aiming to impress; most people are surprised to find the flan inside and some even wonder how you were able to fill the cakes. The flan turns this simple vanilla cupcakes into something fancier; something worth having seconds (or maybe thirds…).
I think most would agree that cupcakes are a great way to start off the week. Even if you don’t plan on making these today, at least you can start planning on how to treat yourself (or perhaps your family and friends) this weekend.
Today, I present to you Shirley Temple Cupcakes. Hopefully most of you have had a Shirley Temple drink before, you know, the kind with 7-Up or Sprite, a splash of grenadine, and a cherry on top? When I was younger, this was a drink I could never pass up (and I definitely couldn’t resist asking for extra cherries!). Now, I’ve made the drink into cupcake form and, let me tell you, these are amazing!
Maybe you’ve seen Shirley Temple cupcakes somewhere else on the internet before, but a lot of them just have an overload of food coloring and an underload of classic Shirley Temple flavor. So what makes these different? (more…)
Maybe some of you have noticed, but I don’t have too many layer cake recipes on this site, and it’s mostly because I don’t make layered cakes all that often at my house. Layered cakes tend to be too big and rich for my family to finish them very quickly, so they’re often saved for special occasions, or for when we have dinner guests.
A couple weeks ago, I decided to make this cake and it transformed our Sunday night dinner into a special occasion! It is made with a fudgy, perfectly moist cake base, layers of Oreo whipped cream in the center, and coated with a rich, fudge-like frosting. Plus, it’s four layers
This cake was a huge hit because, even though it was a bit rich, I made sure to cut down on the sugar so that it wouldn’t be overwhelming. A lot of times I feel that when I try store-bought cakes they’re just sugar bombs with tons of icing! Even though this is rich, it’s nothing like that. You can enjoy each of the chocolate components without your mouth burning from sugar overload! (more…)
May is finally upon us and summer isn’t far behind, which means that summer fruit pies will quickly become part of our menus again!
Is it still cold where you live (because in Michigan spring hasn’t quite kicked into full swing yet!)? Not to worry, you can cheat a little bit with this recipe by using some canned peaches. You just drain out any syrup and, once baked, you can hardly tell the difference! I used canned peaches and fresh strawberries; with homemade pie crust, this tasted like quite a fresh pie.
Below, you can see a set-by-step tutorial on how to make this pie: (more…)
Recipes for lemon bars can be quickly found all over the internet. Most bakers have a lovely lemon bar recipe in their repertoire. And if they don’t, that’s ok because you can even buy lemon bar mixes, just like cake mixes.
The recipe I am sharing with you here is similar to a lemon bar in various ways (they’re both creamy, citrus-y bars), only this recipe is so much better!
This bar consists of two basic elements: a sugar cookie crust (and topping) and a buttery, orangey filling. Sweet, light, and delicious, you can use the step-by-step tutorial below and taste these for yourself! (more…)