foodlikecake

Tag: Recipes

Peppermint Mocha Cake

This cake is. so. good. A deeply chocolaty mocha cake with smooth, fluffy, and almost whipped cream like peppermint frosting. I decorated the cake with mini candy canes, peppermint pop rocks, and peppermint rolled wafers. It’s perfect for Christmas.

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Ingredients: Mocha Cake

2 cups granulated sugar

1 and 3/4 cups all-purpose flour

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

1 tablespoon espresso powder

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

Espresso Syrup (I omitted the rum)

Peppermint Flour Frosting (adapted slightly from here)

5 tablespoons all-purpose flour

1 cup whole milk

1 teaspoon peppermint extract

1 cup unsalted butter

1 cup granulated sugar

Recipe: Mocha Cake

Heat oven to 350F. Grease, line with parchment paper, and flour two 6-inch round baking pans.

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

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

Beat in boiling coffee. Pour batter into prepared pans- you will have left over!

Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes. Then remove from pans to wire racks. Cool completely before brushing on syrup.

Peppermint Flour Frosting

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, almost like a paste.

Remove from heat and let it cool to room temperature. It must be completely cool before you use it in the next step.

Stir in the peppermint extract.

While the mixture is cooling, cream the butter and sugar together until very light and fluffy, about four to six minutes.

Then add the completely cooled milk/flour mixture and beat heavily. If it looks separated, you haven’t beaten it enough! Beat it until it all until it almost resembles whipped cream, about six minutes.

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Enjoy!

 

Peppermint Patty Cupcakes

These are definitely the best cupcakes I’ve ever eaten. Moist, fluffy, and deeply chocolaty cupcakes stuffed with a peppermint patty and topped with the fluffiest peppermint buttercream. The chocolate cupcake is my favorite recipe ever. They are perfect for the Christmas season. I decorated them with York Peppermint Patty Pieces and Mini Peppermint Patties. So good!!

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Ingredients: Chocolate Peppermint Patty Cupcakes (slightly adapted from here)

3 ounces bittersweet chocolate, finely chopped

1/3  cup Dutch-processed cocoa powder

3/4 cup hot coffee

3/4  cup bread flour

3/4  cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

6 tablespoons vegetable oil

2 large eggs, room temperature

2 teaspoons white vinegar

1 teaspoon vanilla extract

12 peppermint patties

Peppermint Frosting (adapted from here)

1 an 1/2 cups + 2 tablespoons unsalted butter, softened and cubed

3 cups powdered sugar, sifted

3 tablespoons whole milk

1/2 teaspoon peppermint extract

1/8 teaspoon salt

Recipe: Chocolate Peppermint Patty Cupcakes

Preheat oven to 350F and line a muffin tin.

Place the chopped chocolate and cocoa powder in a medium bowl.

Pour the hot coffee over the chocolate/cocoa mixture and stir until smooth; refrigerate the mixture for 20 minutes.

Whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.

Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth.

Slowly add the flour mixture and stir until smooth.

Place about 3 tablespoons of batter into each liner and top with a peppermint patty.

Bake until the cupcakes are set and just firm to the touch, about 19 minutes.

Peppermint Frosting

Beat butter for 8 minutes on high speed.

Add remaining ingredients and mix on low speed for 1 minute, then on medium-high speed for 6 minutes.

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Enjoy!

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.

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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.

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Enjoy!

 

Nutella Frosted Chocolate Sugar Cookies

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

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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!

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Enjoy!

 

Candy Corn Peanut Butter Potato Chip Cookies

Okay, these don’t actually have any real candy corn in them but they do have those mini candy corn creme bars Hershey has. Which are, by the way, delicious. The ingredients in these cookies may not seem to go together but they really, really do. Candy corn is known to go with salted peanuts and I think candy corn is perfect with potato chips so they are perfect! Also, these cookies are soft, chewy, and thick (i.e. PERFECTION)

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Ingredients: Candy Corn Peanut Butter Potato Chip Cookies

1/4 cup unsalted butter, room temperature

1/4 cup peanut butter (I used homemade)

1/2 cup light brown sugar

1/2 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

1 and 3/4 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon half and half

1 cup crushed potato chips

1 cup chopped candy corn white chocolate

Recipe: Candy Corn Peanut Butter Potato Chip Cookies

Preheat oven to 350F.

Cream butter, peanut butter, and both sugars until light and fluffy.

Beat in egg and vanilla until creamy.

Slowly mix in dry ingredients.

Add in half and half.

Mix in the potato chips and chocolate.

Scoop them onto two baking trays using a medium cookie scoop. Bake for 14 minutes.

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Enjoy!

Halloween Cake [Pumpkin-Marshmallow-Chocolate]

I know this cake isn’t nearly as “elegant” as the previous one I posted, but I promise you it’s just as good. Three layers of dense, spiced pumpkin cake filled with fluffy homemade marshmallow cream (!) and chocolate frosting. Perfect for Halloween and all other occasions.

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Ingredients: Pumpkin Cake (adapted from here)

1 (15-0unce) can pumpkin puree

4 large eggs

1 cup vegetable oil

2/3 cup water

1/2 teaspoon vanilla extract

3 cups granulated sugar

3 and 1/2 cup all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon apple pie spice

1/4 teaspoon ginger

Homemade Marshmallow Fluff

Two Batches of this Chocolate Frosting

Recipe: Pumpkin Cake

Preheat oven to 350F.

Grease and flour three 8-inch round cake pans.

In a large bowl, combine first 6 ingredients.

In a separate bowl, whisk together the next 6 ingredients.

Pour the dry mixture into the wet batter and mix until barely combined.

Pour evenly into prepared pans. Bake about 40 minutes, or until a toothpick comes out clean.

Let cool on wire rack.

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Enjoy!

Pecan Caramel Cookies

Soft, chewy cookies full of brown sugar and stuffed with caramel bits and pecans. So good. I love these cookies and you will too.

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Ingredients: Pecan Caramel Cookies (makes 30)

1 cup unsalted butter, melted and cooled slightly

1 and 1/2 cups brown sugar

1/2 cup granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

3 and 1/4 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking soda

1 cup roughly chopped pecans

1 cup caramel bits

Recipe: Pecan Caramel Cookies

Preheat oven to 350F.

Mix butter and both sugars together until well combined.

Beat in eggs, one at a time, and vanilla extract.

In a separate bowl, combine dry ingredients, flour, salt, and baking soda.

Slowly mix dry ingredients into wet until barely combined.

With a spoon, mix in pecan halves and caramel bits.

Using a medium cookie scoop, spoon onto cookie sheets and bake on the bottom rack of the oven for 10 minutes, or until the bottom is brown.

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Enjoy!

Chocolate Cupcakes with Cinnamon Cream Cheese Frosting

So, I’ve been searching for the best chocolate cupcake recipe and I’m pretty sure that I’ve finally found the one. It’s “The Ultimate Chocolate Cupcakes” by Brown Eyed Baker. That’s the recipe for the cupcakes I used.  The frosting is absolutely delicious! Creamy, tangy, warm and cinnamon-y; the perfect compliment to the chocolate cupcakes.

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Cinnamon Cream Cheese Frosting

1 (8-oz) package cream cheese, room temperature

1/2 cup powdered sugar

1/4  teaspoon vanilla extract

3/4 cup heavy whipping cream

1 teaspoon ground cinnamon

Recipe: Cinnamon Cream Cheese Frosting

Beat cream cheese until smooth. Sift in powdered sugar, vanilla, and cinnamon.

Whip in the heavy whipping until the frosting is of a pipe-able consistency.

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Enjoy!

Cherry Bread Pudding with Chocolate Sauce

If you like bread pudding, cherries, and chocolate you will love this. Soft warm cinnamon-y bread pudding filled with dried cherries and covered in homemade chocolate sauce. Absolutely delicious.

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Ingredients: Bread Pudding (from here)

8 cups cubed day-old bread (I used Challah)

9 eggs

2 and 1/4 cups whole milk

1 and 3/4 cup heavy whipping cream

1 cup granulated sugar

3/4 cup butter, melted

1 tablespoon vanilla extract

1 and 1/2 teaspoon ground cinnamon

1 cup dried cherries

Chocolate Sauce

1/2 cup heavy whipping cream

1/2 tablespoon butter

4 ounces dark chocolate, chopped

Recipe: Bread Pudding

Place bread cubes in a buttered 13-in. x 9-in. baking dish.

In a large bowl, whisk the eggs, milk, cream, sugar, butter, vanilla and cinnamon. Pour evenly over bread and sprinkle on dried cherries.

Bake, uncovered, at 350F for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting and pouring on chocolate sauce.

Chocolate Sauce

Melt together the cream and butter over medium-high heat, add the chocolate and mix until smooth. Let cool.

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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.

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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.

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Enjoy!