foodlikecake

Cinnamon Apple Walnut Muffins

These muffins are a perfect transition into fall. They’re soft, cinnamon-y, fluffy, with chunks of apple and walnuts. Perfect for breakfast or a sweet snack. And don’t skimp on the cinnamon-sugar topping; it adds an extra splash of cinnamon and a delicious crisp top.

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Ingredients: Cinnamon Apple Walnut Muffins (adapted from here)

1 cup whole wheat flour

1/4 cup granulated sugar

1/4 cup brown sugar

4 tablespoons wheat germ

1 and 1/2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 and 1/2 cups quick-cooking oats

1 cup diced apples

1/2 cup chopped walnuts

1 cup buttermilk

1/4 cup canola oil

1 teaspoon vanilla extract

1 large egg, lightly beaten

1/2 cup boiling water

Cinnamon Sugar Topping

1/4 cup unsalted butter, melted

1/3 cup granulated sugar

1 teaspoon cinnamon (plus more to taste)

Apple Cinnamon Walnut Muffins

Grease a muffin tin.

Lightly spoon flour into a measuring cup; level with a knife. Combine flour, both sugars, wheat germ, baking soda, and salt.

Mix in oats, diced apple, and walnuts.

Make a well in the center of the mixture. Combine the buttermilk, oil, vanilla extract, and egg; add until dry mixture, stirring until just moist. Stir in boiling water.

Let batter stand for 15 minutes and preheat the oven to 375F.

Spoon batter into the muffin tin. Bake for 20 minutes, or until muffins spring back when touched.

Let cool slightly before topping.

Cinnamon Sugar Topping

Combine sugar and cinnamon in a bowl.

Dip muffins into butter and then cinnamon/sugar mixture.

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Enjoy!

M&M Cookie Bars

These M&M cookie bars are amazingly easy and simple to make. They’re also really, really good. The flavors are pure vanilla and brown sugar with a pop of chocolate. They’re soft, chewy, and perfect to eat on the go.

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Ingredients: M&M Cookie Bars

2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

3/4 cup unsalted butter, melted and slightly cooled

1 cup brown sugar

1/2 cup granulated sugar

1 large egg

1 large egg yolk

1 tablespoon vanilla extract

1 and 1/4 cup mini M&Ms

Recipe: M&M Cookie Bars

Preheat oven to 350F. Grease a 9×13 pan.

Whisk the flour, salt, and baking powder together in a small bowl.

In another bowl, whisk together the butter and both sugars. Add the egg, egg yolk, and vanilla; mix well.

Fold dry ingredients into the egg mixture until just combined.

Stir in 1 cup of the mini M&Ms. Press batter into the pan and sprinkle the 1/4 cup of mini M&Ms on top.

Bake for 22-28 minutes or until top is slightly firm and golden. Cool before cutting.

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Enjoy!

Chocolate Silk Pie with Mascarpone Whipped Cream

This pie is delicious. Absolutely delicious. And as far as pies go, really super easy. The graham cracker crust is  super good, the chocolate filling is creamy and rich, and the mascarpone whipped cream is sweet and fluffy. Perfect for anytime.

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Ingredients: Graham Cracker Crust (from here)

1 and 1/2 cups graham cracker crumbs (about 9 graham crackers)

1/4 cup brown sugar

1/2 teaspoon cinnamon

7 tablespoons unsalted butter, melted

Chocolate Pie Filling  (from here)

1 can (12 ounces) evaporated milk

2 large egg yolks

2 cups semi-sweet chocolate chips

Mascarpone Whipped Cream

1 cup heavy whipping cream

1/2 cup mascarpone cheese

2 tablespoons sugar

1/2 teaspoon vanilla extract

Recipe: Graham Cracker Crust

Preheat oven to 325F.

Crush the graham crackers in a food processor.

Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl. Add melted butter and stir with a fork.

Bake crust for 8-10 minutes, or until it just starts to brown.

Chocolate Pie Filling

Whisk together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat and stir in the chocolate chips until completely melted and mixture is smooth.

Pour into crust and refrigerate for at least 3 hours before serving.

Mascarpone Whipped Cream

Beat all ingredients together until soft peaks form. Spread smoothly on pie.

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Enjoy!

 

 

 

 

 

Chocolate Brown Butter Apricot Cake

This cake is amazing. It’s a brown butter buttermilk apricot cake with creamy chocolate frosting. I baked it in a springform pan instead of a smaller cake pan so it’s very thick.

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Ingredients: Apricot Cake (adapted from here)

2 large eggs, room temperature

1 large egg yolk, room temperature

1/2 cup + 2 tablespoons buttermilk, shaken

1 teaspoon vanilla extract

1 and 1/2 cups cake flour, sifted

1 cup granulated sugar

1 and 3/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup unsalted butter, cold and diced into small pieces

1 cup diced fresh apricots

Chocolate Frosting (from here)

1/2 cup butter, softened

1/4 cup cocoa powder

1 teaspoon vanilla extract

2 tablespoons whole milk

1 and 1/2 cups powdered sugar

Dried Apricots *optional- for decoration

Recipe: Apricot Cake

Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are a dark chocolate brown. Transfer to a shallow bowl and let cool.

Begin by preparing the buttermilk cake.  Preheat the oven to 350 degrees F, and position a rack in the middle of the oven.  Lightly spray a spring-form pan with nonstick spray and line the bottoms with wax paper. Lightly spray the pan again and flour, making sure to tap out the excess.

In a large measuring cup, whisk together the eggs, egg yolk, 2 tablespoons of the buttermilk, and vanilla extract.  Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, stir together the flour, sugar, baking powder, baking soda, and salt on low speed, just to combine.

With the mixer running on low speed, add the cold butter to the mixer bowl, one piece at a time, about 10 seconds apart.  It seems a little tedious, but trust me, this works. Once all the butter has been added, continue mixing until the butter has been blended and there are no clumps, about another minute and a half to two minutes.  The mixture will have a very fine, crumbly, cornmeal-like texture.

Add the remaining 1/2 cup of buttermilk to the dry ingredients and mix on medium speed for 4 minutes, making sure to scrape down the sides and bottom of the bowl at the end to ensure that all the ingredients were incorporated.

Reduce the mixer speed to low, and slowly pour in the egg mixture; once the egg mixture has been added, increase the speed to medium and beat for 1 more minute.  Gently fold the batter once or twice to ensure that the egg mixture has been fully incorporated. Then mix in the diced apricots.

Place the cake pan in the oven, and bake until a toothpick inserted into the center comes out clean , about 40 minutes.  Set the cake on a wire rack and let them cool for 10 minutes.  Use an offset spatula to loosen the cake from the baking pans and then invert it onto the wire rack.  Carefully peel off the wax paper liner, and let the cake cool completely.

Chocolate Frosting

Beat butter until fluffy, about 3 minutes.

Mix in cocoa powder, vanilla, and milk. Beat in powdered sugar until smooth.

Frost the top of the cake. *Optional- decorate with dried apricots

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Enjoy!

Copycat Lofthouse Sugar Cookies

I thought this blog needed some pink and fluffy frosting after the two chocolate desserts, so I made these copycat Lofthouse sugar cookies.

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Ingredients: Lofthouse Sugar Cookies (slightly adapted from here)

1/4 cup sour cream

1/2 cup granulated sugar

1/4 cup unsalted butter, softened

1 large egg, room temperature

1/2 teaspoon vanilla extract

1 and 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Lofthouse Sugar Cookie Frosting

1/4 cup unsalted butter, softened

1/4 cup shortening

2 cups powdered sugar

2 tablespoons milk

1 teaspoon vanilla extract

pink food coloring *optional

Recipe: Lofthouse Sugar Cookies

Preheat oven to 350F.

In a large bowl mix sour cream, sugar, butter, eggs and vanilla until smooth.

In a smaller bowl combine flour, baking powder, baking soda and salt, then add to wet mixture and mix until everything is just incorporated.

With a cookie scoop, scoop out even size scoops of dough and then roll in a ball in your hand and place on a cookie sheet and slightly flatten with your hand so it’s in a circular shape.

Bake for 7-10 minutes, or until the bottoms are golden brown. They may seem under done but they aren’t. Transfer to a cooling rack and let cool completely before frosting.

Lofthouse Sugar Cookie Frosting
Beat shortening and butter until smooth.
Then, beat in the powdered sugar.
Add milk, vanilla, and food coloring.
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Enjoy!

 

 

 

Dirt Cupcakes

Do you remember dirt pudding? They were plastic cups of chocolate pudding covered in Oreo crumbs and topped with gummy worms. I loved those and decided to make them into cupcake form. This chocolate cupcake recipe is from The Cupcake Project and amazingly dense, moist, and chocolaty, they are filled with pudding, and topped with chocolate frosting, Oreo crumbs, and gummy worms. Delicious!

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Ingredients: Chocolate Cupcakes (from here)

1/4 cup unsalted butter, room temperature

1 cup granulated sugar

2 ounces of chocolate

2 large eggs, room temperature

2 large egg yolks, room temperature

1/2 cup + 1 tablespoon (4 1/2 fluid ounces) vegetable or canola oil, measured in a liquid measuring cup

2 teaspoons vanilla extract

1/3 cup full-fat sour cream

1 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup cocoa powder

1/2 cup (4 fluid ounces) room temperature water, measured in a liquid measuring cup

Filling

1/2 cup chocolate pudding

“Dirt” Frosting

1 stick butter, softened

1/4 cup cocoa powder

1 and 1/2 teaspoon vanilla

2 tablespoons milk

1 and 1/2 cups powdered sugar

1/2 cup Oreo crumbs (8 Oreos)

1/2 gummy worms (each cut into 2 pieces)

Recipe: Chocolate Cupcakes

Preheat oven to 350 F.

In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.

Melt the chocolate in the microwave or in a double boiler.

Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.

Mix in eggs and egg yolks one at a time until just combined.

Mix in oil, vanilla, and sour cream until just combined.

Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting.

Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.

Mix in water until just combined.

Fill cupcake liners 2/3 full and put in the oven.

Check for doneness at 15 minutes – a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done.

Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature. Although they are really good when they are hot, be sure to wait until they are room temperature to give your evaluation.

Filling

Cut a small part out of the top of each cupcake. Fill the holes with a scoop of pudding. Cover with a piece of the cupcake top.

“Dirt” Frosting

Beat butter until fluffy, about 3 minutes.

Mix in cocoa powder, vanilla, and milk.

Beat in powdered sugar until smooth.

Frost cupcakes and cover cupcake tops in Oreo crumbs and gummy worms.

Keep in the fridge.

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Enjoy!

 

Triple Chocolate Cake

I now acclaim this the best chocolate cake in the world. It’s dark, rich, and fudgy, and you will want to eat more and more of it. The frosting is creamy and delicious, and obviously super chocolaty. Make this cake for every special occasion and event you can think of.

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Ingredients: Chocolate Cake

2 cups granulated sugar

1 and 3/4 cup all-purpose flour

3/4 cup natural cocoa powder (I used Hershey’s Special Dark)

2 teaspoons baking soda

1 teaspoon baking powder

3/4 teaspoon salt

2 large eggs, room temperature

1 cup buttermilk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling coffee

Chocolate Frosting (adapted from here)

1 cup butter, softened

1/2 cup natural unsweetened cocoa powder (I used Hershey’s Special Dark)

1 teaspoon vanilla

1/4 cup whole milk

3 cups powdered sugar

Chocolate Chips (for decoration)

Recipe: Chocolate Cake

Heat oven to 350F. Grease, line with parchment paper, and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

Add eggs, buttermilk, oil and vanilla; beat on medium speed of mixer 2 minutes.

Stir in boiling coffee. Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes. Then remove from pans to wire racks. Cool completely before frosting.

Chocolate Frosting

Beat butter until fluffy, about 3 minutes.

Mix in cocoa powder, vanilla, and milk.

Beat in powdered sugar until smooth.

Frost cake and decorate with chocolate chips.

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Enjoy!

Hot Milk Cake

Every since I saw the recipe for “Hot Milk Cake” I wanted to try it. It just looked so good! I had to play around with it a bit though, I halved the recipe, doubled the vanilla, and added cinnamon and salt. The cake was delicious! It’s definitely my favorite vanilla cakes so far. I frosted it with a cooked frosting from Betty Crocker. You might be hesitant about using a frosting with flour in it, but it’s really dreamy. I would say it’s less buttery than Swiss Meringue Buttercream and less sweet than American Buttercream, but super creamy.

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Ingredients: Hot Milk Cake (adapted from here)

2 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup and 2 tablespoons all-purpose flour

1 and 1/4 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1/2 cup plus 2 tablespoons 2% milk

5 tablespoons unsalted butter

Cooked Frosting (from here)

1 cup milk

1/3 cup all-purpose flour

1 cup powdered sugar

1/4-1/2 teaspoons ground cinnamon *optional

1 cup butter, softened

1 teaspoon vanilla

Recipe: Hot Milk Cake

Preheat oven to 350F.

In a large bowl, beat eggs on high speed for 5 minutes or until thick and pale yellow.

Gradually add sugar, beating until mixture is light.

Beat in the vanilla.

Combine flour, baking powder, and cinnamon; gradually add to batter; beat at low speed until smooth.

In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.

Pour batter into an 8×8 pan lined with parchment paper and bake for 30-35 minutes, or until a toothpick comes out clean.

Cooked Frosting

Stir milk and flour in 2-quart saucepan until blended. Heat over medium heat until thickened.

Cover and refrigerate about 25 minutes or until cool.

Beat butter, powdered sugar, cinnamon, and vanilla in medium bowl on medium speed until smooth. Gradually beat in flour mixture until blended.

Frost cake!

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Enjoy!

 

 

Cinnamon Sugar Doughnuts

These are the most delicious doughnuts you will ever eat. Ever. They’re incredibly fluffy and light, like little doughnut clouds and covered in cinnamon sugar. Yum!

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Ingredients: Doughnuts (from here)

3 tablespoons active dry yeast

1 cup whole milk, heated to 110˚F

2 to 2 and 1/2 cups bread flour, plus more for the work surfface

2 tablespoons superfine sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

3 large egg yolks

4 tablespoons unsalted butter, at room temperature

Vegetable oil, for frying

Cinnamon Sugar Coating

1 and 1/4 cup granulated sugar

1-2 teaspoons cinnamon (to taste)

1 stick butter, melted

Recipe: Doughnuts

In a medium bowl, dissolve 2 tablespoons of the yeast in 3/4 cup of the warm milk. Stir in 3/4 cup of the flour to create a smooth paste. Cover and let rest in a warm spot for 30 minutes.

Combine the remaining milk and yeast in the bowl of a stand mixer fitted with the paddle attachment.

Add the flour mixture along with the sugar, salt, vanilla, and egg yolks. Mix until smooth. Turn off the mixer and add 1/2 cup of the remaining flour. Mix on low for about 30 seconds.

Add the butter and mix until it becomes incorporated, about 30 seconds. Switch to a dough hook and, with the mixer turned off, add more flour, about 1/4 cup at a time. Knead the dough on medium speed between additions until the dough pulls completely away from the sides of the bowl and is smooth and not too sticky. It will be very soft and moist, but not so sticky that you can’t roll it out. (You may have flour left over.)

Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 12 hours.

Line a baking sheet with a lightly floured dish towel. Roll out the dough on a lightly floured surface to 1/2 inch thick. With a doughnut or cookie cutter, cut out 3-inch-diameter rounds with 1-inch-diameter holes. (Note: If making filled doughnuts, clearly, don’t cut out the holes.) You can re-roll the scraps and cut out additional holes.

Place the doughnuts at least 1 inch apart on the baking sheet and cover loosely with plastic wrap. Let rest in a warm spot to proof until they almost double in size, 5 to 20 minutes, peeking every five minutes. To test whether the dough is ready, touch it lightly with a fingertip. If it springs back immediately, it needs more time. If it springs back slowly, it is ready. If it doesn’t spring back at all, it has over-proofed, in which case you can punch it down and re-roll it once.

While the doughnuts are proofing, heat a heavy-bottomed pot with at least 2 inches of oil until a deep-fat thermometer registers 360˚F (182°C). With a metal spatula, carefully place a couple of doughnut holes or doughnuts in the oil, being careful not to crowd the pot.

Fry for 1 to 2 minutes per side, until light golden brown. Remove with a slotted spoon, drain on a wire rack over a paper towel, and let cool slightly before glazing. Repeat with the remaining doughnuts and holes, keeping the temperature consistent.

Cinnamon Sugar Coating

Mix the granulated sugar and cinnamon together on a plate or shallow bowl.

While the doughnuts are still warm, dip each of the doughnuts in the melted butter (either or both sides) and then in the cinnamon sugar.

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Enjoy!

 

Caramels

This easy caramel recipe is simple and delicious!

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Ingredients: Caramels (from here)

1/2 cup brown sugar

1 cup granulated sugar

1/2 cup corn syrup

1/3 cup plus 2 tablespoons plus 1 teaspoon evaporated milk

1 cup heavy whipping cream

1/2 cup unsalted butter

1/2 teaspoon vanilla

Recipe: Caramels 

Grease an 8×8 pan.

In a medium-size pot, on medium-low heat, combine all ingredients except the vanilla. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250F, or softball stage, remove the pot from the heat.

Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

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Enjoy!

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