Yellow Cake with Silky Chocolate Frosting

The best chocolate frosting. Ever. Silky, smooth, and really chocolaty. The yellow cake is the best yellow cake ever. Soft, fluffy, and yellow.

Ingredients: Yellow Cake (from here)

6 large egg yolks

1 cup whole milk

2 and 1/4 teaspoons vanilla

3 cups sifted cake flour, spooned and leveled

1 and 1/2 cups granulated sugar

1 tablespoon + teaspoon baking powder

3/4 teaspoon salt

12 tablespoons unsalted butter, softened

Silky Chocolate Frosting

1 cup unsalted butter, softened

1 and 1/2 cups powdered sugar

1 teaspoon vanilla

1/4 teaspoon salt

1 cup semi-sweet chocolate chips, melted and slightly cooled

Recipe: Yellow Cake

Preheat the oven to 350F and grease two round cake pans.

In a measuring cup  lightly whisk the yolks, 1/4 cup milk, and vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.

Add the butter and the remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened.

Increase to medium speed and beat for 1 and 1/2 minutes. Scrape down the sides.

Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.

Scrape the batter into the prepared pans and smooth the surface with a spatula. Bake 25 to 35 minutes or until a toothpick inserted near the center comes out clean. The cakes should start to shrink from the sides of the pans only after removal from the oven.

Let the cakes cool in the pan on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks.

Silky Chocolate Frosting

Beat the butter and sugar together, on medium-high, for at least 5 minutes. Beat in the vanilla and salt.

Pour in the melted chocolate and beat, scraping down the sides, until fully combined.

Enjoy!

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Golden Glory Cake with Brown Sugar Boiled Frosting

This cake is absolute perfection. I first saw the recipe for “Golden Glory Cake” in an old cookbook from the 1950s and decided I had to make it. I kept the measurements (except using cold butter for more fluffiness) the same, but I did change the mixing method to the “Two-Stage Mixing Method” which you can read about here. The cake is light, fluffy, and deliciously pineapple-ly. I very much recommend brushing pineapple juice on the cakes though when they are done for extra flavor. The frosting is an old fashioned boiled frosting or 7-minute frosting recipe except I replaced the granulated sugar with dark brown sugar. It tastes of caramel/maple and a cross between whipped cream and marshmallow fluff. Very Good.

Ingredients: Golden Glory Cake

4 and 1/2 cups cake flour

1 tablespoon baking powder + 1 teaspoon

1 teaspoon salt

1 and 1/2 cups unsweetened canned pineapple juice

4 large eggs, room temperature

1 and 1/2 teaspoon butter vanilla bakery emulsion (or vanilla extract)

2 and 2/3 cups granulated sugar

1 cup unsalted butter, cold and cubed

Brown Sugar Boiled Frosting

1 cup dark brown sugar

1/2 cup water

2 large egg whites

1/4 teaspoon cream of tartar

1 teaspoon vanilla extract

Recipe: Golden Glory Cake

Preheat the oven to 350F and line, grease, and flour 3 eight inch cake pans.

Mix flour on high speed for 3 minutes. Measure again- you should have about 1 cup of leftover flour.

Mix flour with baking powder and salt on high speed for 3 minutes.

In a measuring cup, combine and stir the eggs, 1/4 cup of the pineapple juice, and butter vanilla bakery emulsion.

Combine flour with sugar and mix on low speed for 30 seconds. Add the butter, one piece at a time, until the mixture is crumbly.

Add remaining pineapple juice and beat on medium-high speed for 2 and 1/2 minutes. Gradually add egg mixture in 3 separate batches until fluffy and combined.

Bake for 30-35 minutes, or until a toothpick comes out clean with a few crumbs attached.

If you want, brush some extra pineapple juice over the cakes for extra moistness.

Brown Sugar Boiled Frosting

Boil sugar and water over low-medium heat until syrup spins a thread; while beating the egg whites to stiff peaks.

Pour syrup very slowly over the egg whites and beat until smooth and stiff enough to spread. Beat in vanilla and use right away.

Enjoy!

 

Nutella Frosted Chocolate Sugar Cookies

Best. Cookies. Ever. The best chocolate sugar cookies ever topped with soft, fluffy, clouds of Nutella buttercream. Perfection!

You need:

1/2 batch of these chocolate sugar cookies

Ingredients: Nutella Frosting

1/2 cup salted butter, softened

1 jar Nutella

1 cup powdered sugar

1/4 cup heavy cream

Recipe: Nutella Frosting

Whip softened butter until light and fluffy, about two minutes.

Beat in Nutella until thoroughly combined.

Mix in powdered sugar and then slowly beat in heavy cream.

Spread on cookies and chill!

Enjoy!

 

Wild Blueberry Chocolate Chunk Oatmeal Cookies

These are probably my favorite cookies that I’ve made so far. Soft, chewy, filled with oats, dried blueberries, and chocolate…so good! You don’t have to use dried wild blueberries, or dried blueberries, but I highly suggest it.

Ingredients: Wild Blueberry Chocolate Chunk Oatmeal Cookies

1/2 cup unsalted butter, cold

1/2 cup dark brown sugar

1/4 cup granulated sugar

1 large egg

1/2 teaspoon vanilla extract

3/4 cup all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1 and 1/2 cups quick oats

1/3 cup chopped dark chocolate

1/2 cup dried wild blueberries

Recipe: Wild Blueberry Chocolate Chunk Oatmeal Cookies

Preheat oven to 350F.

Cream the butter until fluffy, about 1 minute. Then add in both sugars until well-combined.

Beat in the egg and vanilla until smooth.

In a separate bowl, whisk together flour, salt, and baking soda.

With a spoon, mix dry ingredients into wet. Mix in oatmeal and then chocolate and blueberries.

Spoon onto cookie sheets, makes about 12 cookies. And bake for 9-10 minutes, or until the edges are slightly brown.

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.

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.

Enjoy!

Three Citrus Cupcakes

So, why are these called three citrus cupcakes? Simple because they have three different citrus fruits, lemon, lime, and orange. The cupcake itself is lemon-lime and the buttercream is orange. They’re so, so good and perfect for spring!

Ingredients: Cupcakes

1/4 cup milk (I used whole)

1/4 cup buttermilk

1 teaspoon vanilla extract

2 large eggs, room temperature

1 and 1/2 cups cake flour, sifted

3/4 cup granulated sugar

1 and 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons unsalted butter, softened

3 tablespoons lime zest

3 tablespoons lemon zest

Orange Frosting

1 and 1/2 sticks butter, softened

3 cups powdered sugar

2 tablespoons orange zest

2 tablespoons fresh orange juice

(for an extra strong orange flavor add 1/4 teaspoon orange extract)

Recipe: Cupcakes

Preheat oven to 350F. Line one cupcake tin with wrappers.

In a medium bowl lightly combine 2 tablespoons milk, 2 tablespoons buttermilk, the eggs, and vanilla.

In a large mixing bowl combine the dry ingredients, including lemon and lime zest, mix on low speed for 30 seconds to blend. Add the butter and rest of milk and buttermilk. Mix on low speed until all ingredients are the same texture and combined. Increase to medium-high speed and beat for 1 and 1/2 minutes to develop the cake’s structure. Scrape down the sides of the bowl.

Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.

Put about an ice cream scoop’s worth of batter into each cupcake tin. Bake for 15-20 minutes or until a toothpick comes out with dry crumbs on it.

Orange Frosting

Beat butter until it turns a pale ivory color and is very fluffy. Mix in powdered sugar.

Add orange juice and orange zest. Beat until fluffy.

Pipe or frost onto cupcakes.

Enjoy!

 

 

Strawberry Milkshake Cupcakes

This is an amazing cupcake. The cupcake is flavored with strawberry milk powder and the frosting is mascarpone; reminiscent of whipped cream. They’re topped with strawberry milkshake whoppers.The cupcake recipe is the white velvet butter cake recipe from The Cake Bible, so it’s velvety not spongy.

Ingredients: Cupcakes (makes 12 medium cupcakes and 12 mini cupcakes)

Egg whites, 4 liquid ounces

1 cup whole milk (split into 1/4 cup and 3/4 cup)

2 teaspoons vanilla

2 tablespoons strawberry milk powder

2 and 3/4 cups plus 2 tablespoons pre-sifted cake flour

1 and 1/2 cup granulated sugar

1 tablespoon plus 1 teaspoon baking powder

1/4 teaspoon salt

12 tablespoons unsalted butter

Optional: Strawberry Milkshake Whoppers for decoration

Frosting

1 cup mascarpone cheese, room temperature

1 cup heavy cream

1/3 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

Recipe: Cupcakes

Preheat oven to 350F. Line two two cupcake tins, one mini and one regular.

In a medium bowl lightly combine egg whites, the 1/4 cup of milk, vanilla, and strawberry milk powder.

In a large mixing bowl combine the dry ingredients, mix on low speed for 30 seconds to blend. Add the butter and 3/4 cup of milk. Mix on low speed until all ingredients are the same texture and combined. Increase to medium-high speed and beat for 1 and 1/2 minutes to develop the cake’s structure. Scrape down the sides of the bowl.

Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.

Fill cupcake tins 3/4 of the way. Bake for 15-20 minutes or until a toothpick comes out with crumbs on it.

 Frosting

In a small bowl, combine the mascarpone, cream, sugar, vanilla extract, and salt.

Beat on low until almost smooth, 30 to 60 seconds. Increase speed to medium high and beat until the mixture is think and holds firm peaks.

Pipe or frost onto cupcakes.

Enjoy!

COOL DESSERTS I LIKED

This birthday cake is so cool!

Who could say no to this blueberry green tea smoothie?

these lemon coconut bites look so summery

This mint cookies and cream ice cream is perfect!

Pink lemonade cupcakes sound perfect!

These soft baked chocolate chip cookies look melt in your mouth!

Lemon blueberry madeleines sound amazing!

Orange and blueberry is a match made in heaven, orange blueberry muffins

 Dulche de leche banana cupcakes? Mmmm

Sound too good for words: cinnamon rolls with salted maple glaze

 

Sweet and Salty Cookies

These cookies are magical. Popcorn, pretzels, and potato chips in a cookie? Who would have thought it would be so good. The saltiness works perfectly with the chocolate chunks, and of course… they’re also dipped in chocolate! I told you they were magical. 😀

Ingredients: Cookies (Makes 20)

3/4 cup butter, cubed, cold

1 and 1/4 cup brown sugar

1/4 cup white sugar

1 egg

2 egg yolks

1 teaspoon vanilla

2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cornstarch

1/2 cup popcorn

1/2  cup potato chips

1/2 cup pretzels, broken

1/2 cup chocolate chunks

Chocolate (for dipping)

1 cup chocolate chunks

2 teaspoons shortening

Recipe: Cookies

Preheat oven to 340F. Grease one baking sheet.

Cream butter and both sugars until lighter in color and creamy. Add the vanilla extract, egg, and egg yolks, beating until smooth after each one.

In separate bowl, mix dry ingredients. Add slowly into wet batter. Combine until creamy. Mix in the popcorn, potato chips, pretzels, and chocolate chunks by hand. Drop about a tablespoon of  batter onto baking sheet.

Bake for 11-14 minutes on top shelf of oven. Let cool for 5 minutes on sheet then move to wire racks.

Chocolate Dip

Mix chocolate chunks and shortening. Put in microwave at 30 second intervals, stirring in between until smooth. Dip cookies in chocolate, let dry for 30-60 minutes.

Enjoy!

Chocolate Peanut Butter Cake

A moist, fluffy peanut butter cake. Frosted with chocolate buttercream. Peanut butter and chocolate, a match made in heaven.

Ingredients: Cake (adapted from here)

2 cups granulated sugar

2 and 1/2 cups all-purpose flour

1 and 1/2 teaspoons baking powder

1 and 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs, room temperature

1 cup buttermilk

1/4  cup vegetable oil

1/3 cup creamy peanut butter

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup boiling water

Frosting

1/2 cup (1 stick) butter, cold

2 cups powdered sugar

1/4 cup cocoa powder

1 tablespoon plus 1 teaspoon milk

Recipe: Cake

Heat oven to 350°F. Grease and flour, and parchment paper three 6-inch round baking pans.

Stir together sugar, flour,  baking powder, baking soda and salt in large bowl. Add eggs, butter milk, oil, peanut butter, almond and vanilla extract. Beat on medium speed of mixer for 2 minutes or until smooth.  Stir in boiling water (batter will be thin).

Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Frosting

Whip butter until very pale and fluffy. Add powdered sugar and cocoa powder. Mix until slightly crumbly. Blend in the milk until smooth. Frost!

Enjoy!