Salted Caramel Bundt Cake

1. 3 cups all-purpose flour
2. 1 1/4 cup granulated sugar
3. 1/2 teaspoon baking powder
4. 1/2 teaspoon baking soda
5. 1/2 teaspoon salt
6. 3 tsp vanilla extract
7. 1 cup Crème fraîche
8. 2 sticks unsalted butter, softened
9. 4 large eggs, room temperature

Caramel Glaze

1. 1 cup sugar
2. 3/4 cup heavy cream
3. 1/2 stick of butter
4. Sea salt (I used fleur de sel)

Preparation for Cake

1. 1. Preheat oven to 350 degrees.
2. 2. Grease and lightly flour the inside of a bundt pan.
3. 3. Mix flour, baking powder, baking soda and salt in a large bowl and set aside.
4. 4. Using a mixer, beat the butter until creamy.
5. 5. Add the sugar and continue to mix until it becomes light and pale.
6. 6. Next add the eggs one at a time, then the vanilla extract and Crème fraîche 1/4 cup at a time until it is all mixed in.
7. 7. Next add your flour mixture in small amounts allowing each bit to mix in completely before you add more.
8. 8. After all the ingredients are mixed in, spoon the batter with a spatula into the bundt mold.
9. 9. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
10. 10. Once the cake is done, let it cool for about 12 minutes before inverting it onto another rack. Let it cool completely for about an hour.

Preparation for Caramel Glaze

1. NOTE: I Updated this recipe with 2 variations of the Caramel Glaze. Each recipe worked beautifully to turn out decadent caramel, so I wanted to share both with you.
2. If you are prone to seeing sugar rocks start to form then try adding the butter and the sugar at the same time while whisking as they dissolve and blend together. See Version A below.

Version A

1. 1. Add the butter and sugar together and melt them at the same time while whisking (Medium Heat) .
2. 2. As the butter and sugar start to dissolve add the cream and continue to whisk (Medium to High Heat)
3. 3. Once it starts to froth and bubble, take it off the heat while still whisking. Continue in Version B below with step 5.

Version B

1. 1. In a saucepan add the sugar and whisk over a medium heat allowing the sugar to melt.
2. 2. Once it starts to turn an amber color add the butter and whisk at a fast pace.
3. 3. When all of the butter is completely melted and blended with the sugar you can remove it from the heat.
4. 4. Next add the cream while you continue to whisk until the mixture is in a cream caramel glaze form.
5. 5. Pour this glaze into a glass container or a bowl and set aside.
6. 6. Once the cake has cooled you can pour the caramel over the top, covering it in a decorative fashion.
7. 7. Sprinkle the top with sea salt and serve.

Mexican Chocolate Cake

For cake
2 sticks (1 cup) unsalted butter
½ cup Dutch-process unsweetened cocoa powder
¾ cup water
2 cups granulated sugar
2 large eggs
½ cup well-shaken buttermilk
2 tablespoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt

For glaze
2 cups chopped pecans (7½ ounces)
½ stick (¼ cup) unsalted butter
½ cup half-and-half
½ cup confectioners sugar
5 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped
¼ teaspoon salt

Make cake:
Put oven rack in middle position and preheat oven to 350°F. Butter cake pan well and dust with flour, knocking out excess.

Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.

Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don’t worry if there are lumps).

Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (Leave oven on.)

Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.

Make glaze:
Spread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6 to 8 minutes. Cool pecans slightly in pan on a rack, about 5 minutes.

Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes.

Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.

(Cake (with glaze) can be made 2 days ahead and kept at room temperature in a cake keeper or covered with an inverted bowl.)

Tequila Lime Buttercream

1/2 cup shortening
1/2 cup butter (softened)
1 lb. powdered sugar (1/2 bag- give or take)
1 tsp. vanilla extract
1 1/2 tablespoon lime juice
2 tablespoons lime zest
2 tablespoons tequila
1/2 tablespoon milk
Green& yellow food coloring: however many drops you want to make the frosting look lime-y- about 1 green drop to every 3 yellow (optional)

Cream the butter and shortening with your stand mixer. Add the vanilla, lime juice, zest, and tequila. Mix until combined. Add the powdered sugar. Start with about half the bag. Add the milk and if the frosting is too soft, add more powdered sugar. Add the food coloring if you want now and then Whip the frosting for 3-5 minutes and then frost your cooled cupcakes. After I frosted my cupcakes, I rolled the edges of the frosting in sugar (to mimic a margarita glass)

 

Melted Ice Cream Cake

Ingredients

Cake
• 1 box cake mix (18.25 oz) in any flavor
• 1 pint ice cream, melted
• 3 eggs
Glaze:
• 1/4 cup milk
• 2 cups powdered sugar
• 1 tsp vanilla

How to Make

Cake
1. Preheat oven to 350
2. Grease cake pan liberally with cooking spray or butter and flour.
3. Mix the cake mix, eggs and ice cream together and beat for 2 minutes on medium speed.
4. Follow box for baking times. Time will vary based on type of pan you use.
5. Let cool and remove from pan.
6. Allow to cool on wire rack.
Glaze:
7. In medium saucepan combine ingredients with a whisk over low heat.
8. Stir until glaze is smooth.
9. Pour over cake.

Notes

**I have had mixed feedback on this recipe. All I can say is that I have made it numerous times and it turns out perfect. Make sure your ice cream isn't still frozen, because if it's still cold your batter will be cold and your cake will not cook all the way through.

Peanut butter banana bread with chocolate chips

Ingredients:

2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
3 medium bananas, mashed
½ cup creamy peanut butter
½ cup granulated sugar
½ cup light brown sugar
⅓ cup buttermilk
¼ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Grease an 8x4-inch loaf pan and then line with parchment paper so that it hangs over the two long sides.
2. In a large bowl, whisk together the flour, baking soda and salt; set aside.
3. In a separate large bowl, whisk together the banana, peanut butter, sugars, buttermilk, oil, eggs and vanilla extract until smooth.
4. Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined and there are no spots with raw flour. Gently stir in the chocolate chips.
5. Transfer the batter to the prepared loaf pan, smoothing the top into an even layer. Bake until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs, 1 hour to 1 hour 15 minutes. If your bread appears to be browning too quickly, place a tented piece of foil over it (I did this at the 45-minute mark).
6. Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. The cooled bread should be wrapped tightly in plastic wrap; it can be stored at room temperature for up to 5 days.

pina colada bread

1 1/2 cups flour

1/2 cup sugar

1/2 cup brown sugar

1 tsp baking soda

1/2 tsp salt

1/2 cup canola oil

2 eggs

1 tsp coconut extract

8 oz crushed pineapple, drained

2 ripe bananas, mashed

1/2 cup sour cream

1/2 cup + 2 tbsp shredded coconut

1/4 cup rum

For the buttered rum glaze-

5 tbsp butter

1/3 cup rum

1/2 tsp vanilla

1 1/2 cups powdered sugar

Preheat your oven to 350 degrees. Spray a bread pan with cooking spray.

In a small bowl, whisk together the flour, sugars, baking soda, and salt. Set aside.

In a large bowl, whisk together the canola oil, eggs, and coconut extract. Then mix in the bananas, pineapples, sour cream, and rum. 

 Mix the flour mixture into the wet ingredients. Mix well. Then fold in the 1/2 cup of shredded coconut.

Pour the bread batter into the prepared pan. The bread will take about 1 hour, 10 minutes to bake. After the first 10 minutes of baking, pull the loaf of banana bread out of the oven and sprinkle the top of the loaf with the remaining 2 tbsp of coconut. Bake for the remaining 60 minutes, or until a toothpick inserted in the middle comes out clean.

Allow the bread to cool in the pan for about 10 minutes and then turn out onto a wire rack.

 

While the banana bread is cooling, prepare the Buttered Rum Glaze. In a small saucepan, heat the butter until melted. Add the rum and the vanilla. Cook over medium heat for about 3-5 minutes. 

Remove the buttered rum from the heat and pour into a smaller bowl. Allow to cool for 15-20 minutes. Once cooled, whisk in the powdered sugar until smooth.

Pour the glaze all over the top of the cooled Pina Colada Banana Bread.

red wine cupcakes

Makes 12
Chocolate cupcake:
1/4 cup unsweetened cocoa powder
50g dark chocolate (72%) broken into small pieces
1/4 cup boiling water
120g butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup plus 1/8 cup all purpose flour
3/4 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/4 cup red wine (I have used both Shiraz and Merlot and both turned out great)
1. Preheat oven to 180˚C. Place liners in cupcake pan cavities.
2. In a medium heatproof bowl, combine cocoa powder and chocolate pieces, whisk in the boiling water until the chocolate is melted and the mixture is thoroughly combined.
3. In a large bowl, cream the butter and granulated sugar. Beat in the eggs until well blended. Sift in flour, baking powder, baking soda and salt. Mix until just combined. Alternating, add the chocolate mixture and wine, mix until batter is smooth.
4. Divide batter among cupcake liners, filling them about halfway full. Bake for about 20 minutes for regular size cupcakes – 10-12 for minis. Allow to cool completely before frosting.
*Note: These cupcakes have a flat top when baked, so don’t expect a nice rounded top. That said, they are very moist and tender. Don’t let the flat tops fool you!
Red Wine Frosting:


1 cup Chianti wine plus 4 tablespoons, divided
1/4 cup granulated sugar
225g butter, softened but still cold
3 cups confectioners’ sugar
1/4 tsp salt
Small seedless red grapes for garnish
1. Place 1 cup Chianti and granulated sugar in a small saucepan over medium high heat. Stir until sugar is dissolved, and simmer until mixture is reduced to scant 1/3 cup. Allow to cool completely
2. In the bowl of a standing mixer with the whisk attachment, combine the softened butter and confectioners’ sugar. Mix on low speed at first, and then on high until mixture is fluffy. With mixer running, gradually pour in the cooled Chianti reduction. Add salt and beat until well combined. Scrape down the bowl as necessary.
3. Again, with the mixer running, gradually pour in the 4 tablespoons of Chianti one tablespoon at a time until thoroughly mixed. Transfer the frosting to a piping bag fitted with a large french decorator tip. Frost cupcakes and garnish with grapes.

Old Fashioned Lemon Pound Cake

Ingredients:

• 1 cup unsalted butter, room temperature
• 1 2/3 cups sugar
• 2 teaspoons finely grated lemon zest
• 1 tablespoon fresh-squeezed lemon juice
• 1 tablespoon pure vanilla extract
• 5 eggs
• 2 cups cups unbleached flour + ¼ teaspoon salt, sifted
• 1 Bundt cake pan

Instructions:

1. Preheat an oven to 325 degrees F.
2. Butter and flour a bundt pan.
3. In a large mixing bowl, beat the butter and sugar with an electric beater until the mixture is pale and creamy, about 5 minutes.
4. Beat in the lemon zest, lemon juice, and vanilla.
5. Add the eggs, 1 at a time, beating until just combined after each addition.
6. Fold in the flour and salt mixture in 2 batches, mixing after each addition until well combined. Be careful not to over mix.
7. Spoon the batter into the bundt pan and bake for 45 to 55 minutes, or until a skewer poked into the cake comes out clean.
8. Cover the pan loosely with aluminum foil if the crust browns too quickly.
9. Remove cake from oven and cool on a wire rack for 10 minutes.
10. Remove the Old Fashioned Lemon Pound Cake from the bundt pan and place onto a wire rack to cool completely,

Rum Cake

Ingredients

• 1 1/2 cups butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 egg yolk
• 2 teaspoons vanilla extract
• 2 tablespoons grated lemon rind
• 1/2 cup dark rum
• 1/4 cup banana liqueur*

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup whipping cream
• Rum Syrup
• Powdered sugar

Preparation

Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add lemon rind, beating until blended. Gradually add rum and banana liqueur, beating until blended. (Batter will look curdled.)
Stir together flour and next 3 ingredients; add to batter alternately with whipping cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.
Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean.
Cool in pan on a wire rack 15 minutes. Pierce cake multiple times using a metal or wooden skewer. Pour Rum Syrup evenly over cake. Let stand 45 minutes. Remove from pan; cool completely on a wire rack. Sprinkle evenly with powdered sugar before serving.
*1/4 cup dark rum may be substituted.

Avocado Pound Cake

3 cups all-purpose flour

1/2 cup yellow cornmeal

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 cup (1 1/2 sticks) unsalted butter, softened

3 cups granulated sugar

1 cup plus 2 tablespoons ripe mashed avocados

4 large eggs

2 teaspoons pure vanilla extract

3/4 cup buttermilk

Procedures

1. 
   Place a rack in the center and upper third of the oven and preheat to 350°F. Grease and flour two 9x5-inch loaf pans and set aside.
2. 
   In a medium bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. Set aside.
3. 
   In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Add avocado and beat for another 2 minutes. Stop mixer and scrape down the sides of the bowl as necessary.
4. 
   Add eggs, one at a time, beating on medium speed for 1 minute after each addition. Stop the mixer and scrape down to make sure everything is thoroughly mixed. Beat in vanilla.
5. 
   With the mixer on low speed, add half of the flour mixture. Beat until just incorporated. Add the buttermilk and the remaining flour mixture. Beat until just incorporated. Remove bowl from the stand mixer, and finish incorporating the batter with a spatula.
6. 
   Divide the batter between the pans and bake on alternating racks for 30 minutes. After 30 minutes, rotate racks and bake for another 15 to 25 minutes, or until a skewer inserted in the center comes out clean. Let cool in pans for 20 minutes before inverting onto a wire rack to cool completely.
   Cake will last, well wrapped, at room temperature for up to 4 days.

Margarita Cake

Ingredients

FOR CAKE - 1 stk butter (softened)  - 4 eggs - 1 white cake mix - 1 bx vanilla instant pudding (the smaller one) - 1 can(s) (10 oz) frozen margarita concentrate (completely thawed) - 2 tsp lime juice

- 1 Tbsp lime zest GLAZE - 1 Tbsp butter  - 2 Tbsp lime juice - 1 Tbsp lime zest - 1 1/2 c (about) powdered sugar

Directions

1. Pre Heat oven to 350° degrees & prepare Bundt style cake pan. ( I use bakers joy)
2. Mix butter, eggs, margarita concentrate (completely thaw first or butter will lump), lime juice & zest together.
3. Add cake mix & pudding mix until well blended.
4. Pour batter in pan & bake 45-55 minutes. Let cool 10-15 minutes & remove from pan.
5. While cake is cooling, in saucepan melt butter for glaze. Add remaining ingredients and stir until smooth.
6. Drizzle Glaze over Cake while it's still warm.

Cream Cheese Pound Cake

Ingredients

• 1 1/2 cups butter, softened at room temp
  
• 1 (8-ounce) package cream cheese, softened at room temp
  
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/8 teaspoon salt
• 1 tablespoon vanilla extract

Preparation
Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat);gradually add sugar, beating well.

Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.

Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla.

Pour batter into a greased and floured 10-inch Bundt pan.

Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out.

Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream Frosting

For the cookie dough:

2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips

For the cupcakes:

3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract

For the frosting:

3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract

Directions:

To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla.
Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.
Bake at 350 for 16-18 mins.

To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined.
Frost the cupcakes and sprinkle with mini chocolate chips!
Makes 24 cupcakes.

Boston Cream Pie

• 1/4 cup butter, softened
• 1/2 cup plus 3 tablespoons sugar divided
• 1 1/2 cups sifted cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup low fat milk
• 1 teaspoon vanilla
• 2 egg whites
• cooking spray
• vanilla cream filling
• chocolate glaze

1. Cream butter; gradually add 1/2 cup sugar, beating at medium speed until light and fluffy (about 5 minutes)
2. Combine flour, baking powder and salt.
3. With mixer on low, add to cream mixture alternating with milk, begin and end with flour.
4. Stir in vanilla.
5. Beat egg whites (at room temperature) at high speed until foamy.
6. Gradually add remaining 3 teaspoons sugar, 1 at a time beat until stiff peaks form.
7. Stir 1/3 of egg white mixture into batter; folding remaining egg white mixture into batter.
8. Pour into a 8 inch round pan coated with cooking spray.
9. Bake 350 degrees for 35 minutes or until wooden pick inserted in center comes out clean.
10. Cool 5 minutes; remove from pan and cool completely on a wire rack.
11. Allow 3 hours for every thing to cool, before assembling
12. When completely cooled, cut cake in half.
13. Add vanilla cream filling to middle of bottom half and spread.
14. Place cake on top of vanilla cream, carefully
15. Pour Chocolate glaze and spread on top.

Vanilla Cream Filling

• 1/2 cup sugar
• 5 teaspoons cornstarch
• 1/8 teaspoon salt
• 1 1/4 cups low fat milk
• 1 egg, beaten
• 1/2 teaspoon vanilla

1. Combine sugar, cornstarch and salt in a saucepan.
2. Gradually add milk, stirring with wire whisk until well blended.
3. Bring to a boil over medium heat and cook 1 minute, stirring constantly.
4. Gradually stir 1/4 of hot milk mixture into beaten egg; add to remaining milk mixture, stirring constantly.
5. Cook 3 minutes or until thickened and bubbly, stirring constantly; add vanilla.
6. Pour into a bowl; cover and chill until set.

Chocolate Sauce

• 2 tablespoons sugar
• 1 1/2 table spoons unsweetened cocoa
• 3/4 teaspoon cornstarch
• 1/3 cup low fat milk
• 1/2 teaspoon vanilla

1. Combine sugar, cocoa and cornstarch in a small saucepan.
2. Gradually add milk stirring with wire whisk until well blended.
3. Bring to a boil over medium heat and cook 1 minute, stirring constantly.
4. Stir in vanilla.

Chocolate-Amaretto Cheesecake

• 6 chocolate wafers, finely crushed
• 1 1/2 c. light processed cream cheese product
• 1 c. sugar
• 1 c. lowfat 1% cottage cheese
• 1/4 cup plus 2 Tunsweetened cocoa
• 1/4 c flour
• 1/4 c amaretto
• 1 t vanilla
• 1/4 t salt
• 1 egg
• 2 T semisweet chocolate mini morsels

1. Sprinkle chocolate wafer crumbs in bottom of a 7 inch springform pan. Set aside.
2. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth.
3. Add egg and process just until blended.
4. Fold in chocolate morsels.
5. Slowly pour mixture over crumbs in pan.
6. Bake at 300 degrees for 65 to 70 minutes or until cheese cake sets.
7. Let cool in pan wire rack.
8. Cover and chill for 8 hours.
9. Remove sides of pan and transfer to serving plate.

** Chocolate-Mint cheesecake: substitute 1/4 cup creme de menthe for amaretto.