Category: CAKES & PIES

MARGARITA BALLS ~ BLOG 366.121

What goes good with Tacos? Margaritas of course 😀

MARGARITA BALLS

12 ounces vanilla wafers, crushed
1/2 pound ground almonds
4 ounces white chocolate
1/4 cup QUALITY tequila
1/4 cup QUALITY orange marmalade
2 tablespoons light corn syrup
1 + cup powdered sugar

  • Mix together the vanilla wafers and the ground almonds.
  • Melt white chocolate in the microwave in 30 second increments until smooth.
  • In a small blender process tequila, orange marmalade and light corn syrup until smooth.
  • Stir in crumb mixture and chocolate until well blended.
  • Using gloved hands, shape into 1 inch balls.
  • Coat with sugar and store in an airtight container in the refrigerator.

BANANA PUDDING CHEESECAKE ~ BLOG 366.117

BANANA PUDDING CHEESECAKE

There is a series of books by Jana DeLeon called the Miss Fortune series. Personally, I’m on book #26, but in each book pf the series there is a comedic banana pudding race between the Catholics and the Baptists when church lets out each Sunday. I’d had banana pudding before reading the series, but hadn’t had the desire to perfect it before this recipe. Banana pudding makes my heart sing as it is a perfect dessert that speaks to just about everyone no matter the venue you’re serving it in.

Cheesecake is traditionally round like many cakes and pies, but I HATE the shape and use my square springform pan to make it easier to cut and serve.

FILLING
8 ounces cream cheese, softened
1/3 cup granulated sugar
1 cup heavy cream
1 teaspoon PURE vanilla extract

  • In a large bowl beat cream cheese until fluffy and completely smooth with NO clumps.
    Add sugar and beat until combined.
    Add heavy cream and vanilla and beat until medium-stiff peaks form. Set aside.

3.4 ounce package instant banana pudding mix
1 cup whole milk

  • In a medium bowl, whisk together pudding mix and milk.
  • Let pudding stand for 3 minutes in the fridge until thickened.
  • Fold into cheesecake mixture until combined.

1 prepared graham cracker crust
3 bananas, sliced, plus more slices for garnish
30 Nilla Wafers

  • Pour half the filling into graham cracker crust.
  • Add a single layer of thick sliced bananas.
  • Top with about 20 Nilla Wafers in a single layer.
  • Pour remaining cheesecake mixture over top and smooth top.
  • Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freezer for up to 1 hour.)

Whipped topping, for garnish (homemade or store bought)
Crushed Nilla Wafers, for garnish

  • Before serving, top with dollops of whipped topping around the border of the cheesecake.
  • Top each dollop with a banana slice and Nilla wafer.
  • Garnish the whole cheesecake with crushed Nilla Wafers.

CHOCOLATE ANCHO CHILE CUPCAKES with ANCHO CHILE CREAM CHEESE FROSTING ~ BLOG 366.116

A friend and I are making the Cinco de Mayo dinner for the Eagles auxiliary on May 3rd and I have been experimenting with recipes for the dessert. These are dark chocolate cupcakes with a serious bite and are topped with a chili cream cheese frosting that has another back up bite.

CHOCOLATE ANCHO CHILE CUPCAKES with ANCHO CHILE CREAM CHEESE FROSTING yield 18-24 cupcakes

CUPCAKES
1 box devil’s food chocolate cake mix
1 ½ – 2 teaspoons ground ancho chile pepper
¼ teaspoon cayenne pepper
½ teaspoon QUALITY cinnamon
1 ¼ cups water
â…“ cup vegetable oil
3 LARGE eggs

  • Preheat oven to 350°.
  • Line 24 muffin cups with paper liners.
  • Whisk together the cake mix, ground ancho chile, cayenne pepper and cinnamon.
  • Beat in water, oil and eggs with an electric mixer on medium speed for 2 minutes.
  • Spoon batter into the prepared muffin cups, filling them 2/3 full.
  • Bake 18-22 minutes until a toothpick inserted into the center of a cupcake comes out clean.
  • Cool completely before frosting.


FROSTING
1 teaspoon ground ancho chile pepper
â…› – ¼ teaspoon cayenne pepper
½ teaspoon QUALITY ground cinnamon
1 small, dried red chili, chopped after seeds removed (optional – if you dare)
4 cups powdered sugar
8 ounces cream cheese, softened
½ cup butter, softened
½ teaspoon clear PURE vanilla extract, or to taste
24 small dried red chiles (optional)


  • Sift together the ground ancho chile, cayenne pepper and cinnamon with the powdered sugar in a large bowl.
  • Beat in softened cream cheese and butter with an electric mixer on medium speed until smooth.
  • Add vanilla extract.
  • Spread frosting onto cooled cupcakes in attractive swirls.
  • Poke a small dried chile, stem-side up, into frosting as a garnish if desired.

APPLE CHERRY SLAB PIE ~ BLOG 366.109

APPLE CHERRY SLAB PIE
2 1/2 pounds Granny Smith apples, peeled, cored and thinly sliced
2/3 cup dried cherry pieces or crasins
2/3 cup sugar
1/4 cup AP flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 sheets puff pastry, thawed
1 tablespoon milk

  • Preheat oven 375°.
  • Lightly grease 15 x 10 baking sheet.
  • In a large bowl toss apple slices with flour, sugar, cinnamon and nutmeg.
  • Unfold one sheet of the puff pastry, roll and stretch to fit pan.
  • Spread filling over pastry to within and inch of the edge.
  • Unfold the second sheet of puff pastry, rolling and stretching over the top.
  • Moisten the edges of the bottom sheet with the milk and gently press edges together, sealing the pastry.
  • Slit several air vents in the top crust.
  • Brush the top with the remaining milk and sprinkle with sanding sugar.
  • Bake 50-60 minutes until filling is bubbly and pastry is puffed, golden and is flaky.

GLAZE
1 cup powdered sugar
1/2 teaspoon PURE vanilla
4 tablespoons milk
1/4 cup ground walnuts, for sprinkling

  • Whisk together the powdered sugar, vanilla and milk to desired consistency for drizzling.
  • Drizzle over warm pie and then cool completely before slicing.

NOTE: substituting lemon juice for the milk in the glaze makes a nice tangy bite.

LEMON BLUEBERRY COFFEE CAKE ~ BLOG 366.95

Whether you need a brunch or potluck dish, this streusel topped Lemon Blueberry Coffee Cake is the perfect choice!

LEMON BLUEBERRY COFFEE CAKE

  • Preheat oven to 350°.
  • Spray a 10″ Springform pan with non-stick spray.

STREUSEL TOPPING
½ cup butter, melted
1 ½ cups AP flour
¾ cup packed brown sugar
1 teaspoon PURE vanilla

  • In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Set aside.

CAKE
¼ cup melted butter
¼ cup canola oil
1 cup granulated sugar
2 LARGE eggs
1 teaspoon PURE vanilla
1 cup vanilla bean yogurt or sour cream
Juice of 1 LARGE lemon
2 tablespoons lemon zest
2 cups AP flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh or frozen small wild blueberries (see note)

  • In a large bowl, whisk together butter, oil and sugar for 2-3 minutes.
  • Add the eggs, vanilla, yogurt, lemon juice and zest and whisk until combined.
  • Add flour, baking powder, baking soda and salt and stir just until combined.
  • Stir in blueberries and set aside.

FILLING optional
8 ounces cream cheese
¼ cup granulated sugar
1 LARGE egg
zest from one lemon

  • With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.

GLAZE optional
¾ cup powdered sugar
1 tablespoon lemon juice

  • Whisk together powdered sugar and lemon juice

ASSEMBLY

  • Spread ½ of the cake batter into the bottom of the prepared pan.
  • Spread cream cheese filling in the center, staying away from the edge of the pan as much as possible.

  • Top with remaining cake batter and spread to cover as much of the cream cheese filling as possible.

  • Sprinkle the crumb topping over top.

  • Bake at 350 for 60-70 minutes, or until center is set and DOES NOT jiggle when moved. You don’t want an unbaked center! and it could take up to 80 minutes.
  • Let cake cool to room temperature before drizzling the glaze over top.
  • Serve.

NOTES 

  • Frozen blueberries will release more moisture as they bake, so you may want to reduce the oil to 2 tablespoons if using frozen berries.
  • Both the cheesecake filling and the glaze are optional – just depends on how much sweetness and decadence you want for the occasion.

LEMON PUDDING BUNDT CAKE ~ BLOG 366.74

It’s not often I use a package mix of anything, but my friend gave me this recipe to make for her dinner night at the Eagles and I followed it to the letter. I actually recommend you do the same thing. 😀 It has a airy tender crumb that is FULL of intense flavor. I’ve since changed it up a bit and also made it strawberry by using a strawberry cake mix and vanilla pudding. The possible combinations are based on your imagination with cake and instant pudding flavors 😀

I’ve also adapted it to a scratch version that uses freeze dried fruit to make it mango or raspberry using a white cake mix.

LEMON PUDDING BUNDT CAKE
CAKE
1 package lemon cake mix
1 small (3.4 ounce) package instant lemon pudding mix
2/3 cup lemon juice
1/2 cup neutral oil
1 teaspoon lemon zest
4 LARGE eggs

  • Preheat oven to 350°.
  • Generously butter (NOT non stick spray) a bundt pan.
  • In a large bowl whisk together the cake mix and pudding mix.
  • Add oil, lemon zest, lemon juice and eggs, whisking to combine well.
  • Pour into prepared pan.
  • Bake 35-40 minutes until a toothpick comes out clean.
  • Cool 15 minutes in pan.
  • Invert onto cooling rack to cool completely.

GLAZE
2 cups powdered sugar
1/4 cup lemon juice
1/2 teaspoon PURE vanilla extract

  • Whisk together the powdered sugar, lemon juice and vanilla.
  • Drizzle over cooled cake and let glaze harden 10 minutes or so before serving.
  • Transfer to serving platter and serve with FRESH blueberries or berry of choice 😀

NOTE: Flavors can be altered by using 1/4 cup freeze dried fruit with a white cake mix and vanilla flavored pudding mix.

GLUTEN FREE VANILLA CUPCAKES ~ BLOG 366.39

I have a friend with Celiac’s disease so I make quite a few things gluten free when she is involved. She always let’s not get crazy, just gluten free. 😀

GLUTEN FREE VANILLA CUPCAKES
1/2 cup + 2 tablespoons coconut flour
1/2 teaspoon sea salt
1/4 teaspoon baking soda
4 LARGE eggs
1/3 cup avocado oil
1/3 cup QUALITY honey or 1/2 cup agave nectar
1 tablespoon PURE vanilla extract

  • Preheat oven to 350°.
  • Line muffin tins with liners or grease well and then flour.
  • In a large bowl whisk together the flour, salt and baking soda.
  • In a separate bowl whisk together the eggs, oil, honey or nectar and vanilla extract.
  • Blend the wet ingredients into the dry ingredients with a mixer until well blended and thoroughly combined.
  • Add 1/4 cup of batter to each muffin cup.
  • Bake 18-22 minutes until cooked through until toothpick comes out clean.
  • Let cool in pan 1 hour before frosting.

CREAM CHEESE FROSTING
3/4 cup heavy cream
8 ounces cream cheese, softened to room temperature
1/4 cup agave nectar

  • In a mixing bowl, whip cream until stiff peaks form.
  • In a separate bowl, whip together the cream cheese and agave nectar until smooth.
  • Gently fold whipped cream into the cream cheese mixture with a spatula.

NOTE: Add 1/4 cup cocoa for a chocolate version.

FARM APPLE aka DANISH SLAB PIE ~ BLOG 366.32

FARM APPLE aka DANISH SLAB PIE
2 1/2 cups AP flour
1 teaspoon salt
1 cup COLD butter, cut into cubes
1 LARGE egg, separated
2/3 cup COLD water
1 cup cornflakes
8 LARGE apples, peeled cored and sliced (10 cups) (see note)
Juice of 1 LARGE lemon
3/4 cup sugar
1/2 cup brown sugar
2 teaspoons QUALITY cinnamon
1/2 teaspoon FRESH ground nutmeg

  • Preheat oven to 375°.
  • Stir together flour and salt in a large bowl.
  • With a pastry blender cut butter into flour until coarse crumbs.
  • Beat egg white in a small bowl until frothy. Set aside.
  • Beat egg yolk in another small bowl. Add water whisking to blend.
  • Gradually add egg yolk mixture into the flour mixture until dough can be packed into a ball.
  • Divide ball into halves.
  • On a lightly floured surface roll half the dough into a 10-14 rectangle.
  • Transfer dough to a shallow 9×13 baking sheet, pressing into shape.
  • Sprinkle cornflakes evenly over crust.
  • Toss apples with lemon juice and then drain well.
  • Toss apples with sugars, cinnamon and nutmeg.
  • Scatter apples evenly over cornflakes.
  • Roll remaining dough into a similar rectangle and lay over top of apples, tucking in the edges to seal.
  • Brush top with beaten egg white.
  • Bake 1 hour until golden brown and apples are tender.

GLAZE
1/2 cup powdered sugar
1 tablespoon WHOLE milk
1/2 teaspoon PURE vanilla or almond extract

  • Whisk ingredients together until smooth.
  • Brush over warm crust.
  • Cool COMPLETELY in pan on wire rack before cutting into pieces.

NOTE:

  • If using frozen apples, thaw and drain well. Toss with 4 tablespoons of flour before adding the cinnamon and nutmeg.
  • You can easily substitute quick cooking oats for the cornflakes.
  • You can heat each slice for a few seconds in the microwave and add a scoop of vanilla bean ice cream for a treat.

COOKING THURSDAY ~ VANILLA BEAN CHEESECAKE ~ BLOG 366.4

Hubby loves a “plain” cheesecake so I FINALLY created a recipe that satisfies us both! Vanilla bean for the cheesecake and flavored glazes for me. This one was for Christmas so it had a cranberry pomegranate glaze.

VANILLA BEAN CHEESECAKE
CRUST
1 1/4 cups graham cracker crumbs**(see notes)
1/3 cup melted butter
1/4 cups sugar

  • Preheat oven to 350°.
  • Stir all together until well blended.
  • Spread evenly into a 9 inch spring form pan, pressing into the bottom and up the sides.

FILLING
16 ounces cream cheese, softened
8 ounces sour cream
2 tablespoons cornstarch
1 cup sugar
2 tablespoons butter, softened
1 vanilla beans, split and scraped for seeds
2 cups whipping cream
8 ounces white chocolate, chopped small

  • Add 2 packages of the cream cheese, sour cream, cornstarch and sugar to a large bowl and beat on low until well combined and sugar is dissolved.
  • Add butter and vanilla bean paste, mixing until smooth.
  • Pour over graham cracker crust.
  • Bake 40-45 minutes until top is light golden brown.
  • Turn off oven and let cheesecake sit for 30 minutes in the oven.
  • Remove from oven and cool COMPLETELY on a wire rack for 2 hours.

MOUSSE LAYER
2 cups heavy whipping cream
8 ounces cream cheese, softened
1/4 cup powdered sugar
1 vanilla beans, split and scraped for seeds

  • Beat whipping cream in a chilled bowl until you have soft peaks.
  • Gradually add powdered sugar, beating until you have stiff peaks. Chill until needed.
  • Microwave white chocolate for 30 second increments until smooth.
  • In another bowl beat cream cheese until smooth and fluffy.
  • Beat in melted chocolate and vanilla bean paste until blended.
  • Fold in chilled cream.
  • Spread over cooled cheesecake.
  • Chill, covered until firm.

NOTES:

  • Crisp ginger snaps make a flavorful alternative to the graham cracker crumbs.
  • This is best made 1-2 days in advance.

RUM RAISIN PUMPKIN PIE ~ BLOG 365.328

For us, traditional pumpkin pie has become kind of boring and don’t even try and serve one of those from a big box store, they’re so boring and cardboard like. When I found this recipe I just knew this would become our new favorite! I embellished it a bit with changing up the rum to an apple rum we love. I’m also increasing the amount of raisins next time.

RUM RAISIN PUMPKIN PIE

1/2-1 cup golden raisins**(see notes)
1/4 cup apple rum
1/4 cup boiling water
2 LARGE eggs
3/4 cup packed brown sugar
1 tablespoon AP flour
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon QUALITY cinnamon
1/4 teaspoon FRESH ground nutmeg
1/4 teaspoon ground cloves
15 ounce can pumpkin
8 ounces evaporated milk**(see notes)
Crust for a single crust pie – your choice, homemade or store bought

  • Preheat oven to 400°.
  • Roll dough into a 1/8 inch thick circle and transfer to a 9 inch pie plate. Trim crust to 1/2 inch beyond the plate rim and flute edge. Place raisins in a small bowl and cover with the rum and boiling water. Let them sit 5 minutes. **(see notes)
  • In a large mixing bowl combine the eggs, brown sugar, flour, salt and spices.
  • Stir in the pumpkin and raisin mixture.
  • Gradually blend in milk.
  • Pour into crust.
  • Bake 35-40 minutes until knife inserted in center comes out clean. **(see notes)
  • Cool on wire rack.
  • Refrigerate any leftovers if there are some.

NOTE:

  • I like to use golden raisins which are naturally plumper and juicier than regular raisins. When I use golden raisins I use all rum and let them sit for 10-15 minutes.
  • Use the rest of your evaporated milk in your Thanksgiving mashed potatoes.
  • Cover edges with foil last 15-20 minutes if edges are browning too quickly.

HUMMINGBIRD CAKE ~ BLOG 365.243

Homemade hummingbird cake is exceptionally moist and flavorful with layers and layers of banana pineapple spice cake and a super silky cream cheese frosting!

HUMMINGBIRD CAKE

2 cups THINLY sliced pecans
1 cup of sweetened shredded coconut would be wonderful though!
3 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons PURE ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon FRESH ground nutmeg
1/2 teaspoon salt
2 cups mashed bananas (4 large ripe bananas)
8 ounce can crushed pineapple, slightly drained. You want a little juice, but not all of it!
3 LARGE eggs, at room temperature
2/3 cup neutral oil or melted coconut oil)
1 cup packed brown sugar
3/4 cup FINELY ground granulated sugar
2 teaspoons PURE vanilla extract

  • Preheat the oven to 300°.
  • Spread pecans onto a lined baking sheet,toasting for 6-8 minutes.
  • Remove from the oven to cool.
  • Turn oven up to 350°.
  • Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. The parchment paper will help the cake release from the pan.
  • Whisk the flour, baking soda, cinnamon, allspice, nutmeg and salt together in a large bowl.

  • Whisk the rest of the cake ingredients in a medium bowl.
  • Pour wet ingredients into dry ingredients and whisk until completely combined. You’ll have 7 cups of batter.
  • Fold in 1 1/2 cups of the toasted pecans, saving the rest for garnish.
  • Spread batter evenly between the 3 prepared cake pans.
  • Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Rotate pans halfway through baking.
  • Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from pan and level the tops off so they are flat. If desired cut cakes in half to make 6 smaller layers.
  • Discard the tops or eat. 



CREAM CHEESE FROSTING
16 ounces FULL FAT cream cheese, softened room temperature
3/4 cup (12 tablespoons) unsalted butter, softened to room temperature
5 cups powdered sugar
1 tablespoon WHOLE milk
2 teaspoons PURE vanilla extract
1/8 teaspoon salt, or more to taste

  • In a large bowl beat the cream cheese and butter together on high speed until smooth and creamy.
  • Add the powdered sugar, vanilla, milk, and salt, beating on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. 
  • Taste and adjust salt if needed.

ASSEMBLY 

  • Place 1 cake layer on your cake turntable, cake stand or serving plate.
  • Evenly cover the top with frosting.
  • Top with 2nd layer and evenly cover the top with frosting.
  • Finish with the third cake or 4th, 5th and 6th layer(s) and spread the remaining frosting all over the top and sides.
  • Garnish with leftover toasted pecans.
  • Refrigerate for at least 30 minutes before slicing to prevent the cake from falling apart as you cut it.

NOTES:

  • TO MAKE AHEAD: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container, then bring to room temperature when ready to use. 
  • FROZEN BANANAS: You can use thawed frozen bananas in this recipe, but thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing.
  • CUPCAKES: This recipe will make 3 dozen cupcakes. Fill liners 2/3 full and bake 20-22 minutes or until cooked through.
  • BUNDT CAKE: This recipe makes a great bundt cake, but is too much batter for a 9×13 cake. Bake time will be longer for a bundt cake, 55-65 minutes. Use a toothpick to test for doneness. DO NOT OVER BAKE.

Adapted from Southern Living.

DOUBLE BANANA CAKE ~ BLOG 365.185

I hope you’re having a WONDERFULLY relaxing and happy 4th of July – Stay safe and don’t forget to hydrate! It’s HOT out there.

DOUBLE BANANA CAKE
18 ounce banana cake mix plus any ingredients to prepare it according to package directions
3/4 cup chopped walnuts
1 banana, THINLY sliced
4 tablespoons NUTELLA hazelnut spread

  • Preheat oven to 350°.
  • Spray 9 inch deep baking dish.
  • Prepare cake mix according to package directions.
  • Fold in nuts.
  • Spread batter in prepared pan.
  • Dot batter with NUTELLA.
  • Using a knife swirl the Nutella into the cake mix.
  • Layer banana slices in a single layer on top.
  • With your fingers or the back of a spoon press banana slices down into the cake batter.
  • Bake 25-30 minutes or until tester comes out of center clean.
  • Cool in pan 15 minutes.
  • Frost as desired.