Birthdays

Red Velvet Cupcakes

March 1, 2012

Red Velvet Cupcakes

These Red Velvet Cupcakes are unbelievably good. They are so good I could eat 5 in one sitting!

INGREDIENTS

2 ½ Cups Unbleached Flour

½ Cup Cocoa Powder

1 Teaspoon Baking Soda

½ Teaspoon Salt

1 Cup Softened Butter

2 Cups Sugar

4 Eggs

1 Cup Sour Cream

½ Cup Milk

1 Ounce Red Food Color

3 Teaspoons Vanilla Extract

Vanilla Cream Cheese Frosting

Preheat the oven to 350° F. In a medium size bowl mix the flour, cocoa powder, baking soda and salt. Set aside. In a large size bowl beat the butter and sugar with an electric mixer on a medium speed for 5 minutes until light and fluffy. Beat in the eggs one at a time. Mix in the sour cream, milk, food color and vanilla. Gradually beat in the flour mixture on low speed. Spoon into paper lined muffin cups. Fill each cup 2/3 full. Bake for 20 minutes. Remove from the oven and cool in the pans for 5 minutes. Remove from the pans and cool completely. Spread with the Vanilla Cream Cheese Frosting. Makes 30 cupcakes.

Vanilla Cream Cheese Frosting: In a medium size bowl beat 8 ounces of softened cream cheese, 4 tablespoons butter, 2 tablespoons sour cream and 2 teaspoons vanilla extract until light and fluffy. Gradually beat in 16 ounces powdered sugar (confectioners’ sugar) until smooth.

Citrus Cheesecake

February 14, 2012

Citrus Cheesecake

Seriously, who doesn’t love cheesecake? If your sweetheart is not a chocolate lover then try this delicious Citrus Cheesecake out. It is a nice “make ahead” dessert and sure to be a hit.

INGREDIENTS

Crust:

1 Cup Graham Cracker Crumbs

1/3 Cup Packed Brown Sugar

¼ (1/2 Stick) Melted Butter

Filling:

4 (8 Ounce) Packages of Softened Cream Cheese

1 Cup Sugar

2 Tablespoons Flour

1 Tablespoon Vanilla Extract

1 Tablespoon Lemon Juice

1 Tablespoon Lime Juice

1 Tablespoon Orange Juice

1 Teaspoon Lemon Peel

1 Teaspoon Lime Peel

1 Teaspoon Orange Peel

4 Eggs

Preheat your oven to 325° F. To make the crust mix together the graham cracker crumbs, brown sugar and butter in a medium size bowl. Press the mixture onto the bottom of a 9 inch springform pan. To press the crumbs into the pan use the bottom of a glass to evenly press the crumb mixture onto the bottom of the pan. Bake for 10 minutes. Remove and cool while you make the filling. To make the filling mix together the cream cheese, sugar, flour and vanilla in a medium size bowl, using an electric mixer on medium speed until well blended. Blend in the citrus juices and the peels. Add the eggs, one at a time, mixing on low speed until well blended. Pour over the crust and bake at 325° F. for 65 minutes until the center is almost set. Remove from the oven and cool for 15 minutes. Run a knife around the rim of the pan to loosen the cheesecake. Cool completely before removing from the pan. Refrigerate for at least 4 hours before serving. Overnight is best which makes this a great “make ahead” dessert. Serves 12

Valentine Cupcakes

February 13, 2012

Valentine Cupcakes

INGREDIENTS

Cake:

1 1/3 Cups Unbleached Flour

¼ Teaspoon Baking Soda

2 Teaspoons Baking Powder

¾ Cup Unsweetened Cocoa Powder

1/8 Teaspoon Salt

4 Tablespoons Softened Butter

1 ½ Cups Sugar

2 Eggs

¾ Teaspoon Vanilla Extract

1 Cup Butter Milk (or Sour Milk)

Frosting:

½ Cup Softened Butter

1 Teaspoon Vanilla Extract

2 Cups Confectioners’ Sugar

3 Tablespoons Milk

For the cupcakes: Preheat the oven to 350° F. Grease the muffin pan and line with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside. In a large size bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time. Beat well after each addition. Stir in the vanilla. Add the flour mixture alternately with the buttermilk and beat well. Pour into the muffin cups ¾ full. Bake for 15 minutes until done. Remove from the oven and let cool on a wire rack for 10 minutes. Take a knife and loosen the edges. Let cool completely before removing. Ice and decorate. Makes 1 dozen cupcakes.

For the icing: In a large size bowl beat the butter, confectioners’ sugar, milk and vanilla until smooth and blended. Beat on high for 1 minute until light and fluffy. Makes 2 1/3 cups.

Valentine Cake

February 12, 2012

Valentine Cake

Valentine’s Day begs for chocolate! Surprise your Valentine with this easy, but romantic chocolate cake. Honestly, who can resist?

INGREDIENTS

6 Ounces Bittersweet Chocolate

2 Ounces Unsweetened Chocolate

4 Ounces Butter

3 Tablespoons Instant Espresso (Dissolved In 4 Tablespoons Hot Water)

2 Tablespoons Vanilla Extract

2 Teaspoons Ground Cinnamon

2 Teaspoons Ground Allspice

4 Large Eggs (Room Temperature)

1 1/3 Cups Sugar

¼ Cup Unsweetened Cocoa Powder

¼ Teaspoon Salt

½ Cup Cocoa Nibs

½ Cup Unbleached Flour

Preheat your oven to 375° F. Grease the bottom and sides of an 8 inch spring form pan. Melt the chocolates in a small bowl set over a saucepan of simmering water. Stir in the coffee, vanilla, cinnamon, allspice and cool to room temperature. To make the cake mix together the eggs, sugar, cocoa powder and salt until creamy. Stir in the cocoa nibs, flour and melted chocolate mixture until nice and smooth. Make sure not to beat. Just stir until everything is nicely blended. Pour the batter into the pan. Bake for 35 minutes. Remove from the oven and cool on a wire rack for 15 minutes. Release the sides of the spring form pan and set the cake on a cake plate. Frost with chocolate ganache and serve with chocolate dipped strawberries.

Serves 6

Victoria’s Chocolate Mayonnaise Cake

February 11, 2012

Victoria’s Chocolate Mayonnaise Cake

This cake is super moist. Don’t be afraid of the mayonnaise ingredient because that is what makes it so moist.

INGREDIENTS

2 Cups Sugar

2 ½ Cups Unbleached Flour

1 ½ Teaspoons Baking Soda

1 Teaspoon Salt

2 (1 Ounce Each) Squares Unsweetened Chocolate (Melted & Cooled)

1 Teaspoon Cinnamon

1 Cup Mayonnaise

1 Cup Water

3 Eggs

Preheat your oven to 350° F. Grease and flour two 9 inch round cake pans. In a large mixing bowl combine the sugar, flour, baking soda, salt and cinnamon. Set aside. In a medium size bowl combine the mayonnaise, water and eggs. With a mixer at low speed add the wet ingredients to the flour mixture. Beat for 30 seconds. Add the melted chocolate and beat for two minutes. Pour into the prepared pans. Bake for 30 minutes. Remove from the oven and cool in the pans on wire racks for 10 minutes. Remove from the pans and cool completely. Sprinkle with powdered sugar or fill and frost as desired. If you want to make this a bundt cake then pour the batter into a prepared bundt pan and bake at 350° F for 40 minutes. Cool in the pan on a wire rack for 25 minutes. Invert from the pan and cool completely. Frost as you like. Serves 12

Chocolate Layer Cake

January 20, 2012

Chocolate Layer Cake

I love this cake. It’s my go to cake for special occasions and birthdays. Everyone seems to enjoy this cake and wants the recipe!

INGREDIENTS

Cake

½ Cup Shortening

2 Cups Sugar

4 Eggs

2 Teaspoons Vanilla Extract

2 (1 Ounce Each) Squares Unsweetened Chocolate (Melted & Cooled)

2 ½ Cups Unbleached Flour

1 ½ Teaspoons Baking Soda

1 Teaspoon Salt

1 ½ Cups Buttermilk

Frosting

½ Cup Softened Butter

1 (3 Ounce) Package Softened Cream Cheese

½ Teaspoon Vanilla Extract

2 Cups Confectioners’ Sugar

2 Tablespoons Milk

2 Squares (1 Ounce Each) Unsweetened Chocolate (Melted & Cooled)

Preheat the oven to 325° F. To make the cake: cream together the shortening and sugar until light and fluffy. Add the eggs one at a time. Stir in the vanilla extract. Add the melted & cooled chocolate. In a separate bowl sift together the flour, baking soda and salt. Add alternately to the batter along with the buttermilk. Grease and flour two 9 inch cake pans. Divide the batter evenly between the pans. Bake for 40 minutes until done. Remove from the oven and cool for 10 minutes in the pans. Remove from the pans and cool completely before frosting.

For the frosting: combine the butter, cream cheese and vanilla. Beat until light and fluffy. Add the confectioners’ sugar slowly. Beat on low speed. Stir 2 tablespoons of milk and the melted & cooled chocolate. Beat until fluffy.

To assemble place one cake layer on a cake plate. Spread a thick layer of frosting. Place the second layer on top of the frosting. Frost the top layer. Serves 8

**If you do not have buttermilk just measure out 1 1/2 cups regular milk and add 2 tablespoons of lemon juice or vinegar. Let sit for a few minutes.

Chocolate Truffle Cake

November 13, 2011

Chocolate Truffle Cake

If you love chocolate then this cake is for you! It is dense and pure chocolate. Chocolate Truffle Cake is great for special occasions and especially birthdays!

INGREDIENTS

1 Cup Butter

14 Ounces Semisweet Chocolate

2 Ounces Unsweetened Chocolate

9 Large Separated Eggs

½ Cup Sugar

¼ Teaspoon Cream of Tartar

Almonds for Garnish (Optional)

Preheat the oven to 300° F. Remove the bottom from a 9×3 inch springform pan and cover the bottom with foil. Wrap the foil around to the underside. This will make it easier to remove the cake from the pan. Replace the bottom. Grease and flour the foil bottom and side of the pan. In a heavy 2 quart saucepan, melt the butter with all of the chocolate over a low heat. Stir constantly. Pour the chocolate mixture into a large bowl. In a small bowl beat the egg yolks and sugar for about 5 minutes with a mixer and 10 minutes by hand. The goal is to get the mixture very thick and lemon colored. With a rubber spatula, stir the egg yolk mixture into the chocolate mixture until blended. In a separate large bowl beat the egg whites and cream of tartar to soft peaks. Make sure that the beaters are clean before beating the egg whites. With a wire whisk or rubber spatula gently fold the beaten egg whites into the chocolate mixture. Fold in the egg whites one third at a time. Do not mix them in. We want to be gentle with the egg whites. Now, spread the batter evenly in the pan. Bake for 35 minutes. Do not over bake because the cake will firm up when chilled. Remove the cake from the oven and cool completely in the pan on a wire rack. Refrigerate overnight in the pan. To remove the cake from the pan run a hot knife around the edge of the cake. Remove the side of the pan and invert the cake onto a cake plate. Unwrap the foil on the bottom and lift off the bottom of the pan. Carefully peel the foil from the cake. Garnish with almonds or other nuts if you like. Makes 20 servings

Chocolate Cinnamon Cake

October 7, 2011

Chocolate Cinnamon Cake

INGREDIENTS

2 Cups Unbleached Flour

1/3 Cup Unsweetened Cocoa Powder

1 ½ Teaspoons Baking Powder

¾ Teaspoon Baking Soda

2 Teaspoons Ground Cinnamon

½ Teaspoon Salt

1 Cup Butter

1 ¼ Cups Sugar

2 Teaspoons Vanilla Extract

4 Eggs

1 Cup Sour Cream

1 Cup Semisweet Chocolate Chips

1 Cup Chopped Pecans

¼ Cup Sugar

1 Teaspoon Ground Cinnamon

Preheat the oven to 350° F. Prepare a bundt pan. Sift together the flour, cocoa, baking soda, baking powder, 2 teaspoons cinnamon and salt. Set aside. In a medium bowl beat the butter and 1 ¼ cups of sugar. Beat with an electric mixer on high until light and fluffy. Reduce the speed to medium and beat in the vanilla. Next beat in the eggs one at a time. Reduce the speed to low and alternately beat in the flour mixture and sour cream. Combine just until blended. In a separate small bowl combine the chocolate, pecans, ¼ cup sugar and 1 teaspoon cinnamon for the crumb mixture. Pour half of the batter in the bottom of the prepared bundt pan. Sprinkle half of the crumb mixture next and then the rest of the batter, ending with the last of the crumb mixture. Gently cut through the batter and crumbs with a knife. Bake for 45 minutes. Cover the top of the cake with foil and continue baking for 15 minutes longer until done. Remove from the oven and cool for 30 minutes on a wire rack. Remove from the pan and finish cooling. Sprinkle with powdered sugar. Serves 14

Plum Cake With Clotted Cream Frosting

September 29, 2011

Plum Cake With Clotted Cream Frosting

I created this cake when I had a bunch of plums staring me in the face and were on the brink of going bad. I hate wasting food so put this cake together and it turned out very nice. It is also great to eat for breakfast!

INGREDIENTS

2 Cups Unbleached Flour

1 Tablespoon Baking Powder

½ Cup Butter At Room Temperature

1 ¼ Cups Sugar

2 Eggs

¾ Cup Milk

1 Teaspoon Vanilla

6 Diced Plums

Beat the eggs in a large bowl. Add the sugar and continue beating until fluffy. Add the butter and continue to mix. Sift the flour with the baking powder and salt. Add the flour mixture to the butter mixture. Beat in the milk and vanilla. Fold in the diced plums. Pour the batter into a 13x9x2 inch baking pan. Bake in a preheated 350° F oven for 30 minutes. Remove from the oven and completely cool. Frost with the Clotted Cream Frosting. Serves 10

Clotted Cream Frosting

INGREDIENTS

1 Cup Unsalted Butter At Room Temperature

½ Cup Room Temperature Cream Cheese

6 Ounces Clotted Cream

2 Teaspoons Vanilla

2 Cups Powdered Sugar

Beat the butter, cream cheese and clotted cream until fluffy. Add the vanilla while continuing to beat. Gradually add the powdered sugar through a sifter. Beat well. Frost a cooled cake.

German Chocolate Cake

September 21, 2011

German Chocolate Cake

INGEDIENTS

4 Ounces Chopped Sweet Baking Chocolate

1 ½ Cups Milk

1 Cup Butter

4 Eggs

2 Cups Unbleached Flour

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

½ Teaspoon Salt

1 ¾ Cups Sugar

2 Teaspoons Vanilla Extract

Coconut Pecan Frosting

Combine chocolate and milk in a small saucepan. Cook over low heat until melted. Keep an eye on it and stir occasionally. Set aside to cool. Make sure that the eggs and butter sit at room temperature for a half an hour before using. Grease two 9×1 ½ inch round cake pans. Line the bottoms of the pans with parchment paper and set aside. In a medium bowl stir together the flour, baking powder, salt and baking soda and set aside. Preheat the oven to 350° F. In a large bowl beat the butter with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat after each addition. Beat for another minute. Add the eggs one at a time, beating after each addition. Beat in the vanilla. Next add some of the flour mixture alternating with the chocolate mixture. Beat on the low speed while alternating the flour and chocolate mixtures. Do this until you have added all of the flour and chocolate. Pour the batter evenly into the two prepared pans. Bake for 35 minutes until done. Cool the cake layers in the pans on wire racks for 10 minutes. Remove the cake layers and make sure to peel off the parchment paper. Cool thoroughly on the racks. Put on layer on a cake plate. Spread the coconut pecan frosting over the top the layer on the cake plate. Stack the second cake on top and spread the frosting on the top layer. Finish frosting. Serves 12

Coconut Pecan Frosting

INGREDIENTS

1 Egg

2/3 Cup Evaporated Milk

2/3 Cup Sugar

¼ Cup Butter

1 ½ Cups Flaked Coconut

½ Cup Chopped Pecans

In a medium sauce pan slightly beat the egg. Stir in the evaporated milk, sugar and butter. Cook and stir over a medium heat for 7 minutes until thickened and bubbly. Remove from the heat and stir in coconut and pecans. Cover and cool thoroughly before using the frosting to frost the cake.

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