This is a fluffy vanilla snack cake topped with a rich chocolate frosting. The recipe is simple and the batter comes together in just a few minutes, so you’ll be eating cake in no time! The recipe uses the one bowl method. You start…
These are my current favorite muffins. They are sweet, salty, and delicious! I found this gem in an awesome cookbook called Sugar Rush, by Johnny Iuzzini. This recipe has a few extra steps, so they are a bit more time consuming than your average muffin,…
School has started, the air is crisp, and the colorful leaves have begun to fall. This can only mean one thing; it’s time for some fall baking. Apples and spices scream fall baking, so I thought I would whip up an applesauce spice cake to welcome my favorite season.
This spice cake has a little bit more of a grown up flavor, with a cream cheese icing that’s not too sweet, and thin layers of salted caramel.
The flavors work really well together. It was simply meant to be.
I like to take the cream cheese for the frosting out of the fridge once the cakes come out of the oven so it can soften while the cakes cool.
Applesauce Spice Cake
- For the cake:
- 3 cups flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1/2 tsp. allspice
- 1 1/2 cups sugar
- 1/2 cup brown sugar
- 2 sticks softened butter
- 4 eggs (at room temperature)
- 1 tsp. vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups unsweetened applesauce
- For the caramel:
- 1 bag Kraft caramel bits
- 3 tbsp. heavy cream
- 1/2 tsp. salt
- For the icing:
- 2 8oz. bricks cream cheese (softened)
- 2 cups powdered sugar
- 1 tsp. lemon juice
- Step 1 For the cake: Preheat oven to 350 degrees. Spray 3 8″ round cake pans with non-stick baking spray.
- Step 2 In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.
- Step 3 Place butter and both sugars in bowl of stand mixer fitted with the paddle attachment. Beat on medium-low until fluffy, about 3 minutes.
- Step 4 Add the eggs and vanilla and continue beating until well combined.
- Step 5 With the mixer running on low speed, add the dry ingredients in three batches, alternating with the buttermilk.
- Step 6 Add the applesauce and mix until just combined.
- Step 7 Remove the bowl and give it a good stir with a rubber spatula to ensure the batter is thoroughly mixed. Divide the batter evenly between the prepared pans, and bake for 25-30 minutes, rotating halfway through baking time.
- Step 8 Allow cakes to cool completely before icing.
- Step 9 For the caramel: Place caramel bits and cream in microwave safe bowl. Microwave in 30 second intervals, stirring well after each, until completely melted and smooth.
- Step 10 Stir in salt. Set aside.
- Step 11 For the icing: Place softened cream cheese in bowl of stand mixer and beat on medium low until smooth.
- Step 12 Add the powdered sugar one cup at a time, beating well after each addition. Start at low speed so the powdered sugar doesn’t fly out of the bowl.
- Step 13 Add the lemon juice and beat on medium speed until smooth.
- Step 14 Assemble the cake: Trim tops of cakes to create a level surface. Start with one cake on a cake stand. Spread a thin layer of caramel followed by a layer of icing.
- Step 15 Repeat twice.
- Step 16 Spread the remaining icing around the sides of the cake, scraping excess to give that naked cake look.
- Step 17 Drizzle any remaining caramel decoratively over the cake.
Sheet cake is one of those desserts that I make several times throughout the year because it’s so easy and very tasty. My son requests it frequently. Like every other week. Even though the original is very good, sometimes it seems a bit boring. Enter…
Do you know what makes me happy? Chocolate cake makes me happy. So very happy. It’s one of those things where as soon as I take that first bite, I’m instantly transported to my own chocolate la la land. This recipe is simply perfect. It…
These brownies are for people who are in a serious, committed relationship with chocolate. If you prefer a mild brownie with a bit of cocoa, then you’ve come to the wrong place.
My family request these often, and for good reason. They’re amazing. Sometimes I bake them in my Bouchon pan and it somehow makes them even better! I would bake them that way every time, but clean up is much easier when your pan is lined with parchment.
Remember that your brownies can only be as good as the cocoa you use, so use your favorite!
Chocolate Lover's Brownies
- 2 sticks unsalted butter
- 5 oz. bittersweet or semisweet chocolate
- 2 cups sugar
- 4 eggs (at room temperature)
- 1 tsp vanilla extract
- 1 cup flour
- 1 cup cocoa
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
- powdered sugar for dusting
- Step 1 Preheat oven to 350 degrees. Line a 9×13″ pan with parchment and set aside.
- Step 2 In a small bowl, combine the flour, cocoa, and salt. Set aside.
- Step 3 In a medium saucepan, melt the butter and 5 oz. of chocolate over low heat. Remove from heat.
- Step 4 Transfer butter mixture to a mixing bowl (or mix it up right in your pan if it’s scratch resistant)
- Step 5 Stir in the sugar.
- Step 6 Add the eggs and vanilla and mix thoroughly (I use a hand mixer for this part.)
- Step 7 Stir in the dry ingredients by hand until just moistened.
- Step 8 Stir in the chocolate chips.
- Step 9 Spread mixture into prepared pan and bake for 30 minutes.
- Step 10 Cool completely on a wire rack. Cut into squares and dust with powdered sugar.
A whoopie pie is such a fun treat! Is it a cake? Is it a cookie? How is it a pie? Who cares? It’s delicious! My latest version of the treat is strawberry cheesecake, and they did not disappoint. The soft cookie has the addition…
These light, citrusy cookies are the perfect ending to any summer meal.
I’ve been on a lime kick since summer break has started, but I’ve already made a key lime pie, so I decided to come up with a cookie to curb my craving.
These totally hit the spot. They’re soft, citrusy, and melt in your mouth. You can also swap out the lime oil and lime juice powder for lemon!
All you have to do to be able to eat these perfect morsels is whip up a quick dough, bake them, and roll the cooled cookies in a mixture of powdered sugar and lime juice powder.
After they come out of the oven, make sure you let them cool completely before rolling them in the powdered sugar mixture. I tried rolling a few while they were still slightly warm, and the coating melted and made them pretty messy. They turned out perfectly when I waited for them to cool.
A word of caution….do not inhale the powdered sugar while taking bites. I may or may not have coughed up a cloud of powder mid-bite. Totally worth it.
Lime Cooler Cookies
- 1 cup butter, softened
- 4 oz cream cheese, softened
- 1 cup sugar
- 1 egg
- 1/4 tsp lime oil
- 2 tsp lime zest
- 2 1/2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup powdered sugar
- 1 tbsp lime juice powder
- Step 1 Preheat oven to 375 degrees.
- Step 2 In a small bowl, combine flour, salt, and baking powder. Set aside.
- Step 3 In a large bowl, cream together the butter, cream cheese and sugar. Add the egg, lime oil and zest. Beat until fluffy.
- Step 4 Add the dry ingredients to the creamed mixture and beat until just combined.
- Step 5 Shape dough into 1″ balls. Place 2″ apart on cookie sheets (I line mine with parchment.)
- Step 6 Bake for 10-12 minutes. Cool completely.
- Step 7 In a small bowl, combine powdered sugar and lime juice powder.
- Step 8 Roll the cooled cookies in the sugar mixture.
- Step 9 Store cookies in an airtight container at room temperature for up to a week.
Everyone has their own idea about what makes the perfect chocolate chip cookie. Mine is that it should be thick and super chocolatey with crispy edges and a gooey middle. Oh, and large. They should definitely be large. These cookies check all of those boxes.…