Black & White Cookies

November 12, 2015October 27, 2015 ~ lk529 ~ Leave a comment

I have two cookbooks dedicated solely to cookies yet I never really think to make them! It’s not until an event pops up that requires cookies to be made that I remember I have these books.

There was a service event at church calling for homemade cookies. I searched through my Pinterest boards and found a couple of recipes that intrigued me, but when it came time to bake them I realized I didn’t have all of the ingredients as I’d thought, and then I continued reading and didn’t have time to chill the dough long enough either. So I opened up The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941-2009 on a mission to find a recipe that would make at least 2 dozen cookies, could be made quickly, and with what I had on hand. The recipe I chose is from December 2005.

Black and White Cookies are, according to the cookbook, somewhat of a favorite in NYC. I’ve never had the classic half black half white cookie so I can’t confirm that these tasted like the real deal or not. I know they don’t look like the real deal though because I don’t have the talent or patience to frost 28 cookies, so I used piping bags and went wild.

Mini Black and White Cookies

Ingredients for cookies:

7 tbsp butter, softened
1/2 C sugar
1 egg
1 1/4 C flour
1/2 tsp baking soda
1/2 tsp salt
1/3 C buttermilk
1/2 tsp vanilla extract

Ingredients for icing:

2 3/4 C powdered sugar
2 tbsp corn syrup
2 tsp lemon juice
1/2 tsp vanilla extract
4-6 tbsp water
1/4 C cocoa powder

Steps:

Preheat oven to 350 degrees F. Grease 2 baking sheets.
In the bowl of a stand mixer, cream together butter and sugar until fluffy. Add the egg and beat until combined.
In a bowl, whisk together the flour, baking soda, and salt.
In another bowl or glass, whisk the buttermilk and vanilla.
Alternately add the dry and wet ingredients to the butter, beginning and ending with the dry.
Place spoonfuls of dough onto prepared baking sheet and bake 6-8 minutes, rotating pans halfway. The cookies are done when they’ve puffed and the edges are a pale gold. Allow cookies to cool on a cooling rack.
Make the icings: Whisk together the powdered sugar, corn syrup, lemon juice, vanilla, and 2 tbsp water. Add more water if needed. Divide icing in half and stir the cocoa powder into one half.
Frost the cooled cookies: Classically they are half white and half black. If you pipe like I did you can get away with a half batch of icings.

*This recipe is adapted from The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941-2009*

Disclaimer: This post contains affiliate links.

Homemade Candy Corn

October 30, 2015October 14, 2015 ~ lk529 ~ 2 Comments

I conclude my Halloween candy week with a non-chocolate holiday favorite: candy corn!

This candy endeavor is the first one that’s actually a candy – aka it involves boiling sugar. Yikes!

I had to make two attempts at this one, but I’m glad I didn’t give up because I feel quite accomplished having made homemade candy corn! In my opinion this candy tastes much better than the packaged kind. It lacks that “honey” flavor and artificial after taste. I’m not an expert in candy making but I’d imagine you could add a little honey to the corn syrup mixture if you want that taste? Maybe?

After attempt one I decided to do a little more research and found a post on The Kitchn that went into the chemistry of candy making and how to know what went wrong. (In my case, I over cooked the sugar/syrup mix.) The ingredient list was the same (but halved) so I was content to give it another go. Attempt two involved sifting the powdered sugar mixture – I do not recommend skipping this step as it mixed into the syrup mixture much easier. Attempt two also went off of sugar temperature and not time. I think that’s the real key to candy making – if you don’t have a candy thermometer, I wouldn’t recommend attempting this recipe. Another difference was spreading the candy mixture out onto a baking sheet to cool – doing this ensured even cooling of the candy and easy division into three batches.

To be a little “different” I decided to make purple and green candy corn instead of the classic orange and yellow. I just love the addition of
purple and green to the classic Halloween colors – it feels more “wicked.” But honestly, you could do any color combination you want – perfect for tailgates, birthdays, and other holidays.

I only made 3/4 of the batch of candy corn, sacrificing the remaining quarter to the little boy who climbed up into my lap while I was cutting my triangles. Even still, I managed to fill three 4.25 oz jars with homemade candy corn. (I knew I saved those baby food jars for something!)

Homemade Candy Corn

Ingredients:

1 C powdered sugar
2 tbsp + 1 1/2 tsp powdered milk
1/8 tsp kosher salt
2 tbsp unsalted butter
1/3 C corn syrup
1/2 C sugar
1 1/2 tsp vanilla extract
food coloring

Steps:

Sift together powdered sugar, powdered milk, and salt. Set aside.
Place butter, corn syrup, and sugar in a medium sauce pan. Cook over medium heat until butter has melted, stirring gently a couple of times. Bring the mixture to a boil and cook, without stirring, until a candy thermometer measures 245 – 250 degrees F. Remove from heat and mix in the vanilla extract.
Working quickly, mix the powdered sugar mixture into the syrup mixture (I found this easy to do in batches) until smooth and fully incorporated.
Spread mixture onto a lightly greased baking sheet (or use a silipat mat if you have one). Allow mixture to cool enough to handle, about 10 minutes. Do not wait too long or the candy will become too hard to deal with, if this happens microwave the candy for 5 seconds to soften, if that doesn’t work you may need to start over. Note: For “trouble-shooting” please see the original recipe linked below.
Cut the candy into thirds and knead desired food coloring into each batch. Like you would with Play-doh, create ropes from the candy. To make it easier to work with I created 4 ropes from each color. Again, microwave the candy as needed to work with easily.
Line one of each color rope next to each other, press together, and flatten with a rolling pin. Cut triangles out of the trio-rope. Repeat until all candy is used up.
Allow candy corn to harden at least one hour. Keep in an airtight container for several weeks – until the candy simply becomes too dry to enjoy.

*This recipe is adapted from Emma at http://www.thekitchn.com/how-to-make-homemade-candy-corn-cooking-lessons-from-the-kitchn-99717*

Homemade “Kit Kat Bars”

October 29, 2015October 29, 2015 ~ lk529 ~ 2 Comments

Before I get into today’s recipe I feel compelled to explain why I put “Kit Kat Bars” in quotations. It’s for the same reason these don’t get the tag “Copy Cat.” The Kit Kat you buy in the red wrapper does not contain nuts, this homemade version gets its goodness from Nutella. But seriously, have you ever actually smelled Nutella? And have you ever smelled a Kit Kat? Samesies!

There are a lot of “copy cat” Kit Kat recipes out on Pinterest that use a wafer cookie for the filling. This recipe uses Nutella and crushed corn flakes to get that wafer effect and it’s delicious! We could just eat that filling and forget about the chocolate. I would suggest using whatever chocolate quality you prefer, I used bittersweet chocolate.

Stuart pointed out that this recipe would work much better as truffles, forming that filling into balls and then dipping into the chocolate as my chocolate to filling ratio was way off. (User error though – I’m sure the recipe is fine.) Another option would be to make half the chocolate and spread that out, let it set, then make the filling, and top it off with the rest of the chocolate for a more traditional “sandwiched” Kit Kat Bar.

Much like the Reese’s Cups from yesterday, these melt so are best kept in the fridge. And they actually taste better the next day(s)! My husband has banned me from making them again, because you open the fridge, you see a tray of Kit Kat Bars staring at you, so naturally you have to take one. Happy Halloween, right?

Homemade “Kit Kat Bars”

Ingredients:

1 oz semi-sweet chocolate chips (a scant 1/4 C)
1 tbsp butter
3/4 C Nutella
2 C crushed corn flakes (3-4 C whole)
12 oz bittersweet chocolate, broken
1 3/4 C heavy cream

Steps:

Melt chocolate chips and 1 tbsp butter over a double boiler. Remove from heat and mix in the Nutella. Allow the mixture to cool slightly before stirring in the corn flakes. Spread mixture onto a 9×13″ baking sheet. Set in the fridge.
Melt chocolate into heavy cream over a double boiler. Pour over Kit Kat Bar filling. Set in fridge until firm. Cut into bars.

*This recipe is adapted from Balaboosta by Einat Admony*

Disclaimer: This post contains affiliate links.

Copy Cat: Reese’s Cups

October 28, 2015October 28, 2015 ~ lk529 ~ 2 Comments

I can’t have a candy week without including the most popular piece of candy – Reese’s.

That chocolate and peanut butter combination has become a winning recipe in everything from cakes to ice cream.

Reese’s has been one of those candies I thought would be easiest to make as there isn’t any boiling of sugar involved. I couldn’t have been more right! Although slightly tedious, this was a chocolate product I managed to do without supervision.

I had enough chocolate to make 24 Reese’s cups – thank heavens for the invention of the spatula because I scraped that bowl clean to cover that final piece of candy. I had enough peanut butter to make probably 10-15 more chocolate peanut butter cups. (I saved that peanut butter filling for mixing into brownie batter – because, why not!?)

I was quite nervous that despite spraying them I wouldn’t be able to pull the candies out of the cupcake liners. I had nothing to fear and these tasted just like the real thing- maybe better!

Without the added chemistry type ingredients, these babies melt fairly quickly, so I suggest storing them in the fridge.

Copy Cat: Reese’s Cups

Ingredients:

1 bag (11.5 oz) milk chocolate chips (you could use dark or white chocolate if you prefer)
1 jar (10 oz) creamy peanut butter
3/4 C + 2 tbsp powdered sugar
2-3 tbsp melted butter

Steps:

Line a mini muffin tray with mini cupcake liners. Lightly spray with cooking spray.
Melt chocolate over a double boiler.
Spoon chocolate into liners and spread it up the sides. Place tray in the fridge for 10 minutes.
In a large bowl mix peanut butter, powdered sugar, and butter with a hand mixer until smooth. Place in a piping bag. Pipe peanut butter mixture into chocolate lined cups. Flatten with spoon or finger.
Top peanut butter filled cups with remaining melted chocolate.
Chill at least 1 hour.

*This recipe is adapted from Jillee at http://www.onegoodthingbyjillee.com/2012/04/homemade-reeses-peanut-butter-cups.html

Copy Cat: Snickers

October 27, 2015October 24, 2015 ~ lk529 ~ 2 Comments

It’s Halloween week and that means I’ve got a theme. My very first Halloween blogging I did a week of Candy Corn inspired recipes and posts, including a pillow cover and pizza. The following year ghosts hit the scene so pancakes and cookies were created in adorable ghostly shapes.

I toyed with the idea of mummies, Frankenstein’s monster, or pumpkins this year but the opportunity to make candy couldn’t be surpassed. It was time to face my chocolate and sugar fears and try making trick-or-treat favorites at home. For the these 4 days I’ll be sharing some sweet treats all made from scratch!

To kick off “candy week” I am sharing a Copy Cat recipe for Snickers! And it was much easier than I ever thought it would be. I was definitely doing a happy dance after taking my first bite of homemade candy bar. It actually tastes like the real thing! I was nervous that the amount of chocolate looked too thin, but the ratios of chocolate to nougat and caramel is perfect!

This recipe makes a 9×13″ pan of layered goodness. That’s a cake’s worth of candy bars people! I hope you have friends to share these with. Throughout my weeks of candy making I’ve realized that homemade chocolate candy bars melt/soften fairly quickly and are best kept in the fridge. Keep that in mind if you plan on gifting some homemade candy – don’t leave it on someone’s doorstep… unless there’s a lot of snow and cold to keep the candy from turning into a delicious mess.

Copy Cat: Snickers

Ingredients:

2 1/2 C milk chocolate chips, divided use
3/4 C creamy peanut butter, divided use
1/2 stick butter
1 C sugar
1/4 C evaporated milk
1 container (13 oz) marshmallow creme
1 tsp vanilla extract
1 1/2 C roughly chopped salted peanuts
14 oz caramel squares, unwrapped
1/4 C heavy cream

Steps:

Line a 9×13″ cake pan with foil. Spray with non-stick cooking spray.
In a microwave safe bowl, combine 1 1/4 C chocolate chips and 1/4 C peanut butter. Microwave 50-60 seconds, stirring every 20 seconds, or until completely melted and smooth. Evenly spread mixture into prepared cake pan. Place in fridge.
In a large saucepan over medium heat melt butter. Add the sugar and evaporated milk. Stir and bring to a gentle boil. Cook 4-5 minutes, stirring occasionally to prevent the mixture from burning. Add in the marshmallow creme, 1/4 C peanut butter, and the vanilla extract. Stir until smooth. Remove from heat and fold in the chopped peanuts. Evenly spread the nougat over the chocolate layer. Return to fridge.
In a microwave safe bowl, combine caramels and heavy cream. Microwave 2 minutes, stirring every 30 seconds, or until completely melted and smooth. Evenly spread caramel over the nougat layer. Return to fridge.
In a microwave safe bowl, combine 1 1/4 C chocolate chips and 1/4 C peanut butter. Microwave 50-60 seconds, stirring every 20 seconds, or until completely melted and smooth. Evenly spread mixture over the caramel layer.
Return to fridge and chill until completely set. Cut into bars.

*This recipe is adapted from Alyssa at http://therecipecritic.com/2013/11/homemade-snickers-bars/*

#BundtBakers: Beverages

October 15, 2015October 15, 2015 ~ lk529 ~ 23 Comments

It’s that time of month for me to share a bundt cake with you alongside #BundtBakers. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month Laura of Baking in Pyjamas chose Beverages to be our inspiration in baking.

I wracked my brain for this one. I’ve already shared a mimosa bundt and one with Khalua. I wasn’t even convinced I’d fit “bake a bundt” into my busy last-month-before-baby schedule but when I spontaneously purchased Apple Cider a light bulb went off.

This pound cake tastes like Fall. My husband said it reminded him of banana bread and I found the seasonal spices to hint towards a pumpkin treat. It’s a dense cake that lends itself nicely to being thinly sliced, toasted, and topped with apple butter.

I didn’t make a glaze for my cake because I didn’t want it to be too sweet, but if you think it to be “naked” a simple confectioners sugar & milk mixture would be great – especially if you throw some cinnamon and nutmeg in with it – or confections sugar & apple cider. Maybe even some real maple syrup (especially if you toast a slice!) or caramel.

Apple Cider Pound Cake

Ingredients:

3 C apple cider
2 tbsp maple syrup
3 sticks butter, softened
2 C sugar
6 eggs
2 tsp vanilla extract
3 C flour
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground allspice
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt

Steps:

In a saucepan over medium-high heat, bring apple cider and maple syrup to a boil. Boil, stirring occasionally, 30-40 minutes, or until reduced to 1 C. Remove from heat and set aside.
Preheat oven to 325 degrees F. Grease a bundt pan.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the eggs one at a time and then the vanilla, mixing until combined.
In a large bowl whisk together the flour, baking powder, and spices. Add half of the dry ingredients to the stand mixer and mix until incorporated. Add the apple cider and mix until combined. Add the remaining dry ingredients until incorporated.
Pour batter into prepared bundt pan. Bake 1:15-1:30, or until a cake tester inserted comes out cleanly. Allow cake to cool in the pan before turning out onto a cooling rack.

*This recipe is adapted from Mary at http://oneperfectbite.blogspot.com/2010/10/apple-cider-quatre-quarts-cake.html*

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Apple Cider Bundt Cake from That’s My Home

Apple Cider Bundt Cake w/ Caramelized Apples from The Freshman Cook

Apple Cider Bundt Cake from A Day in the Life on the Farm

Apple Cider Pound Cake from Sew You Think You Can Cook

Apple Juice Spice Bundt with Caramel Apple Glaze from Our Good Life

Apple Spice Latte Bundt from Living the Gourmet

Black Forest Hot Chocolate Bundt from Baking in Pyjamas

Cava Bundt Cake from La mejor manera de hacer…

Chai Bundt Cake from Jane’s Adventures in Dinner

Chocolate Chai Bundt Cake from Basic n Delicious

Chocolate Expresso Bundt Cake from En la cocina de Caro

Dark ‘n Stormy Bundt Cake from Eat, Drink, and Be Mighty

Earl Grey Bundt Cake with Milk and Honey Glaze from Brooklyn Homemaker

Margarita Bundt Cake with Candied Limes from How to Philosophize with Cake

Mexican Hot Chocolate Rose Cake from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

Milo and Condensed Milk Bundt Cake from Passion Kneaded

Mojito Bundt Cake from Baking Yummies

Orange Juice Pine Nut Bundt Cake from A Kingdom for a Cake

Pacharán & Apple Bundlettes from I love Bundt Cakes

Pumpkin Coffee Bundt Cake from Los Chatos Chefs

Pumpkin Spice Latte Bundt Cake from Liv for Cake

Red Wine Chocolate Bundt Cake from Brunch with Joy

Root Beer Float Bundt from Food Lust People Love

Tiramisu Bundt Cake from Patty’s Cake

Vanilla Chai Honey Latte Bundt from Tartacadabra

White Chocolate and Espresso Bundt Cake with Coffee Glaze from Taking On Magazines

White Russian Mini Bundt Cakes from Magnolia Days

#BundtBakers: Creative S’mores

September 17, 2015September 17, 2015 ~ lk529 ~ 26 Comments

It’s that time of month for me to share a bundt cake with you alongside #BundtBakers. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month Lauren of From Gate to Plate challenged our artistic side with the theme creative s’mores – seriously, how fun!?

The traditional s’more is a roasted marshmallow and a pip of chocolate bar sandwiched between two graham crackers. The possibilities to play around with or add to the classic sandwich are endless! Just check out the list of bundts that put a spin on this summer/fall favorite treat.

I decided to make a chocolate cake, substituting some of the flour with crushed chocolate graham crackers. For the marshmallow I used marshmallow creme and mixed in roasted strawberries. I decided to go with dark brown sugar instead of light brown sugar to add a subtle smokiness that can mirror that campfire feeling.

I swirled my marshmallow filling into the chocolate cake, but it completely disappeared (except for the roasted marshmallow coloring on the top/bottom). The roasted strawberry flavor definitely comes through and the extra filling I saved as a frosting.

I’m pleased to say my experimenting was a success. This cake is incredibly moist and rich in chocolate flavor. As usual, this cake came with me to game night on Monday and my husband was not too pleased. Before I left he tried breaking into the plastic wrap, even though I’d cut a generous slice for him already!

Chocolate Graham Cracker Bundt Cake with Roasted Strawberry Marshmallow Filling

Ingredients for filling:

18-20 strawberries, tops removed
scant 1/4 C sugar
3/4 tsp vanilla extract
1 container (7 oz) marshmallow creme

Ingredients for cake:

9 chocolate graham crackers, finely crushed
1 1/4 C flour
1/4 C cocoa powder
1 tsp baking soda
1 tsp baking powder
2 stick butter, softened
1/2 C sugar
1/2 C dark brown sugar
3 eggs
1 1/2 tsp vanilla extract
1 1/4 C buttermilk

Steps:

Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
Make filling: Toss strawberries in sugar and vanilla extract. Place on foil lined baking sheet and roast for 25 minutes. Allow to cool. Place strawberries in a large bowl with the marshmallow creme and use a hand mixer to combine. Set aside.
In a large bowl, whisk together chocolate graham cracker crumbs, flour, cocoa powder, baking powder, and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and both sugars. Add eggs one at a time until incorporated. Mix in the vanilla extract.
Alternate the dry ingredients and buttermilk, beginning and ending with the dry ingredients.
Pour batter into a heavily greased bundt pan. Swirl in the marshmallow filling. (I had ~ 1/3 C of the filling left over to use as a topping.)
Bake at 350 degrees F for 60 minutes, or until a knife inserted comes out cleanly. Allow cake to cool in the pan before removing.

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Autumn Bundt Cake by The Freshman Cook

Caramel Apple S’mores Bundt by Taking on Magazines

Carrot Graham Mini Bundts with White Chocolate Chips and Marshmallow Glaze by Passion Kneaded

Chocolate Bundt with Marshmallow Graham Filling by Basic N Delicious

Cookie Crumble Peanut Butter S’more Bundt Cake by Baking in Pyjamas

Deconstructed S’more Bundt Cake by Cali’s Cuisine

Graham Cracker Bundt Cake S’mores by Magnolia Days

Graham Cracker Bundt with Chocolate Ganache and Toasted Marshmallow Frosting by Food Lust People Love

Graham Cracker Peanut Butter Bundt with Marshmallow Topping by Our Good Life

Inside Out S’mores Bundt Cake by Liv for Cake

Key Lime S’more Bundt Cake by Patty’s Cake

Mexican Chocolate S’more Bundt Cake by Tartacadabra

Nutella Glazed S’more Bundt Cake by I Bake He Shoots

Nutella S’mores Bundt Cake by Brunch with Joy

Oreo Grasshopper S’more Bundt by A Day in the Life on the Farm

Pretzels Crown in a S’more Bundt Cake by Los Chatos Chefs

Pumpkin S’mores Bundt by Living the Gourmet

Pumpkin S’mores Bundt Cake by How to Philosophize with Cake

S’moreo Caramel Bundt Cake by Making Miracles

S’mores Bundt Cake by From Gate to Plate

S’mores Bundt Cake by La mejor manera de hacer

S’mores Bundt Cake by I Love Bundt Cakes

S’mores Graham Cracker Bundt Cake by The Spiced Life

Salted Marshmallow and Graham Crack S’more Bundt Cake by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

Key Lime Cheesecake Filled Graham Cracker Bundt Cake

August 29, 2015August 23, 2015 ~ lk529 ~ 5 Comments

Happy Birthday… to me!

I am very excited to share my birthday cake with you. This cake recipe comes from one of my fellow #BundtBakers, Tux over at Brooklyn Homemaker. Back in April we were tasked with the theme of “hidden surprise.” I have been sitting on his recipe for four months just waiting to make this cake my birthday cake.

Why? Because key lime pie is my absolute favorite dessert and he took it to the next level with our shared love of beautiful bundts! The “hidden surprise” inside a graham cracker cake batter is a key lime cheesecake.

I brought this cake to a game night and only one piece returned home with me, which my husband was thankful for so he could try more than a bite. When I tried my piece after photographing the cake, my little man raced around the table to get a taste. It was pretty much the funniest and cutest thing. (But I’m pretty partial.)

Thank, Tux, for a fabulous cake recipe worth of anyone’s special day!

Key Lime Cheesecake Filled Graham Cracker Bundt Cake

Ingredients for filling:

8 oz cream cheese, at room temperature
1/4 C sugar
1 egg
4 tbsp key lime juice
zest 1 lime

Ingredients for cake:

2 sticks butter, at room temperature
1/2 C sugar
1/2 C brown sugar
3 eggs
2 tsp vanilla extract
1 1/2 C finely crushed graham crackers (I got this from about 9 sheets in food processor)
1 1/2 C flour
1 tsp baking powder
1 tsp baking soda
1 1/4 C buttermilk

Ingredients for glaze:

4 oz cream cheese, at room temperature
2 tbsp key lime juice
1 C powdered sugar
up to 3 tbsp milk

Steps:

Preheat oven to 350 degrees F. Heavily grease bundt pan.
Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese and sugar with a pinch of salt until there aren’t any lumps. Add the egg and mix until combined. Add in the key lime juice and lime zest until smooth. Set aside. (If you don’t have a second stand mixer bowl transfer the filling mixture to a separate bowl and clean the mixer bowl and paddle.)
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars. Add the eggs one at a time, mixing until incorporated. Add the vanilla extract and mix until combined.
In a bowl, whisk together graham cracker crumbs, flour, baking powder, and baking soda.
Alternate adding the dry ingredients and the buttermilk to the stand mixer, beginning and ending with the dry ingredients.
Pour batter into prepared bundt pan. Create a well by pressing the batter up the sides of the pan. Pour the filling mixture into the well – if you’re talented and brave enough, swirl the filling into the cake batter being careful not to touch the sides of the pan. (Mine didn’t quite swirl and instead I had a lovely tunnel of key lime cheesecake.)
Bake cake 50-60 minutes until a cake tester comes out cleanly. Allow cake to cool at least an hour in the pan before turning out onto a cooling rack.
Make the glaze: In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and powdered sugar until there aren’t any lumps. Add the key lime juice and as much of the milk as needed to achieve desired consistency. Drizzle over cooled cake.

*This recipe is adapted from Tux at http://brooklynhomemaker.com/2015/04/16/graham-cracker-bundt-cake-with-key-lime-cheesecake-swirl-bundtbakers/*

SRC: Apple Cinnamon Muffins

August 24, 2015August 19, 2015 ~ lk529 ~ 21 Comments

It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned the blog Life on Food written by Emily. (Emily was charged with my blog last month!) Emily has been blogging since 2008 so there was an incredible recipe index to search through. She has a few different ways to search through her files: by course, by key ingredient, alphabetically, and the most intriguing by cooking method.

I took the alphabetical route and almost stopped at “A”! I didn’t, though, and after making my way through I had 11 recipes to decide between! I was all set to make Maple Cinnamon Quick Bread until I realized it was a previous SRC post. As I had cinnamon on the brain, I wanted to make her Apple Cinnamon Donuts (although mine would have been mini muffins) but I couldn’t fine apple cider in stores just yet – don’t worry, it’s almost fall. As you can see I took the “next best thing” and went with Apple Cinnamon Muffins.

In retrospect I should’ve gone with a savory item on my list because the amount of baking that’s been happening in my kitchen is completely uncharacteristic of me! Caramelized Brussels Sprouts will definitely need to happen next time my in-laws are in town, Angel Hair with Corn, Feta, and Tomato would be perfect for this summer’s produce, and that 1905 Dressing sounds like a much healthier option to muffins…

But who doesn’t love muffins!? Especially when they’re bursting with apples! My little man definitely approved.

This recipe makes 12 large muffins.

Apple Cinnamon Muffins

Ingredients:

1 stick butter, softened
1 C sugar
1 egg
1 tsp vanilla extract
1 C flour
1 C white whole wheat flour
3 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 C unsweetened applesauce
1 apple, peeled and diced

Steps:

Preheat oven to 350 degrees F. Line a muffin tray with liners.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar. Add the egg and vanilla and beat until combined.
In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
Alternate adding the dry ingredients and the applesauce to the stand mixer, beginning and ending with the dry ingredients. Fold in the diced apple.
Divide batter evenly between the 12 muffin tins. Bake 12-15 minutes, until a toothpick inserted comes out cleanly.

*This recipe is adapted from Emily at http://lifeonfood.blogspot.com/p/recipes.html?recipe_id=6043170*

To see the other bloggers who participated in the Secret Recipe Club this month click here:

#BundtBakers: Sprinkles

August 20, 2015August 20, 2015 ~ lk529 ~ 33 Comments

4ae7b-bundtbakerspost This month #BundtBakers are baking cakes with sprinkles! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month fun host is Terri of Love and Confections.

Surprisingly, I was stumped by the task. As much as I love Funfetti cake (I used to request it for my birthday in college) I thought, “There has to be something else I could do!” So I reached out to Kate and she provided me with this recipe for Pistachio Cake. To fit our sprinkles theme I used green sprinkles instead of food coloring. The cake is already a light green thanks to the pistachio pudding so my green sprinkles melted into the cake creating an almost zebra like pattern! I did take a photo of the sprinkles in the batter as proof that I did indeed use sprinkles in my cake! (Photographic evidence to the right.)

This August marks the first in 5 years that Kate and I aren’t making a birthday cake together. (Cue the tears.) Her birthday was last Thursday and mine is in 9 days. If we can’t be together I might as well use her mom’s recipe! And the real reason we (aka I agreed to Kate’s suggestion) chose this pistachio cake is because the birthstone for August is Peridot – a light, bright green. A perfect fit for our August Bundt.

Pistachio Sprinkle Bundt Cake

Ingredients:

1 box yellow cake mix
1 box pistachio instant pudding
4 eggs, beaten
1 1/4 C water
1/4 C vegetable oil
1 tsp almond extract, divided use
3/16 C sprinkles, plus more for decoration (optional)
1 1/4 – 1/2 C powdered sugar
3 tbsp milk

Steps:

Preheat oven to 350 degrees F. Grease a bundt pan.
In a large bowl whisk together cake mix and instant pudding. Add the eggs, water, oil, and 1/2 tsp almond extract until combined. Gently fold in the sprinkles, if using. Pour batter into prepared bundt pan.
Bake 37-40 minutes until a cake tester comes out cleanly. Allow cake to cool in pan at least 30 minutes before turning out onto a cooling rack.
Make the glaze: whisk together 1 1/4 C powdered sugar, 3 tbsp milk, and 1/2 tsp almond (or vanilla) extract. Add more powdered sugar if a thicker glaze is desired. Pour over completely cooled cake.
Decorate with sprinkles!

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Black Onyx Bundt Cake from Living the Gourmet

Bourbon Walnut Pound Cake from Magnolia Days

Bubblegum Frosted Funfetti Vanilla Bean Bundt from Baking in Pyjamas

Bundt Cake Extra Chocolateado from la mejor manera de hacer…

Celebration Confetti Bundt Cake from Cali’s Cuisine

Chocolate Chip Cheese Cake from Tea and Scones

Chocolate Sprinkles Sour Cream Bundt Cake from Spice Roots

Chocolate Walnut Cake with Sprinkles from FoodJam

Confetti Bundt Cake with Whipped Chocolate Ganache Frosting from How to Philosophize with Cake

Crazy Coco Bundt Cake from Los Chatos Chefs

Eggless Vanilla Confetti Bundt Cake from SimplyVeggies