Delectably Creative Treats

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Little Debbie Pumpkin Patch Trifle

Little Debbie Pumpkin Patch Trifle

on Nov 27, 2017 |

  Celebrate Fall with a cute and tasty Little Debbie Pumpkin Patch Trifle. My table is set and ready to welcome my guests to the annual Fall party. I love all things pumpkin and this easy throw-it-together dessert will take no time for you to whip up.     I like desserts that can be made ahead of time, I always seem to be running on empty by the time dessert rolls around. Thanks to Little Debbie’s Fall inspired treats, I was able to develop a cute, Fall themed trifle that makes everyone giddy with excitement.     This scrumptious layered Fall dessert has moist, vanilla Little Debbie Fall Party Cakes followed by cold and creamy, candy corn colored puddings, a layer of tender chocolate cake and decorated with Little Debbie Pumpkin Brownies to make the cutest pumpkin patch!     Pumpkin Patch Trifle Ingredients: 1 box of Little Debbie Fall Party Cakes, Vanilla 1 box of Little Debbie Pumpkin Brownies 1 box of chocolate cake mix, prepared according to directions on box 2 boxes of vanilla instant pudding mix 1 box of white chocolate instant pudding mix 6 cups of milk (for pudding) orange and yellow food coloring bamboo skewers to hold pumpkins in place pumpkin candy Fall colored sprinkles     Directions: Prepare boxed cake mix according to the package directions. Bake cake in a 9×13 pan and allow to cool. Crumble cake using a fork and set aside. Prepare instant puddings in 3 different bowls. 1 box of instant pudding mixed with 2 cups of cold milk and set aside to firm up. Leave white chocolate pudding alone and set to the side (this will stay white). Color each of the vanilla puddings, place a fair amount of yellow food coloring in one bowl of vanilla pudding and orange food coloring in the other. Mix each of the puddings well. In a large trifle bowl, crumble the entire box of Little Debbie Fall Party Cakes. Next, pour the yellow pudding on top of the crumbled, vanilla Fall Party Cakes. Followed by a layer of the orange pudding and then white (this should resemble candy corn). For the top layer of the trifle, crumble the baked chocolate cake. Be sure to cover...

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Banoffee Caramel Muffins

Banoffee Caramel Muffins

on Jul 13, 2017 |

The perfect mix up of all of our favorite breakfast flavors baked into a perfectly tender muffin. These days, my family can’t seem to get enough of freshly baked muffins. Muffins are such a versatile breakfast vehicle and an easy on-the-go meal or snack. I try to have a batch or two made per week  and they store perfectly in the freezer. Today, I am sharing one of my favorite combinations, Banana-Coffee-Toffee and Caramel. These flavors pack a punch on your tastebuds and are a tasty treat first thing in the morning. Banoffee Caramel Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar, packed 1/4 cup sugar 2 eggs 2 tsp pure vanilla extract 1 tsp cinnamon 1 tsp espresso powder or instant coffee mix 1 1/4 cups buttermilk 1 1/2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1/2 cup toffee pieces Directions: Preheat oven to 400 degrees and line standard cupcake tins with paper liners. Spray liners with nonstick spray to help prevent sticking when eating warm muffins. Sift flour, baking powder, and salt into a bowl and set aside. In a mixer, beat bananas and sugars until well combined. Mix in eggs and be sure to scrape the sides of bowl. Stir in vanilla, cinnamon, and espresso powder. Follow up with buttermilk. Finally mix in dry ingredients and just before it is completely combined, remove from mixer and pour in toffee pieces. Mix by hand until all if fully incorporated. Fill paper liners almost full and bake 20 minutes until center bounces back. Caramel Oat topping: Ingredients: 1/2 cup Caramel sauce (store bought or homemade) 1 cup of dry, instant oats 1/4 cup toffee pieces Directions: In a bowl combine all of the ingredients above. Mix well and place generously on top of each hot muffin. Garnishes: Banana chips Additional caramel drizzle Toffee pieces Whole coffee...

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Little Debbie S’mores Cake Roll Ice Box Cake

Little Debbie S’mores Cake Roll Ice Box Cake

on Jul 12, 2017 |

The classic flavor combinations of marshmallow, chocolate, and graham cracker can’t be beat! That’s why I have fallen in love with Little Debbie’s S’mores Cake Rolls! I can’t get enough of them and neither can my littles. It’s super-hot here in Florida, I’m talking 95-105 degrees with humidity every day. My family really loves ice cream, more like infatuated with that icy, cold treat. I figured why not use Little Debbie S’mores Cake Rolls to really put a fabulous dessert together. This ice box cake is simple, make-a-head, and beyond tasty. If you ask me, the best part is the Little Debbie S’mores Cake Rolls crust! Little Debbie S’mores Cake Roll Ice Box Cake For the crust: 2 cups chocolate graham cracker crumbs 1/2 cup unsalted butter, melted 2 packages of Little Debbie S’mores Cake Rolls, unwrapped   Directions: Line a 8″ round cake pan with plastic wrap with enough to let the ends hang over the edge of pan. Cut out a circle of parchment paper to line the bottom of the cake pan as well. Place it on top of the plastic wrap, this will help remove the cake easier. Place chocolate graham cracker crumbs and melted butter in food processor, pulse until well combined. Put all of the butter covered crumbs in the lined cake pan and press down firmly, forming a nice even layer of crust.   4. Stand each of the Little Debbie S’mores Cake Rolls vertically and line the cake pan with them. You are forming a border like structure to hold the ice cream in place. For the Graham Cracker Ice Cream Filling: 1/2 gallon of softened vanilla ice cream 2 cups of original graham cracker crumbs 1 & 1/2 cups mini marshmallows Directions: Make sure ice cream is soft enough to stir and pour into a large mixing bowl. Mix in graham cracker crumbs and the mini marshmallows. Stir so all flavors are combined. Carefully and slowly pour the ice cream mixture into the center of the Little Debbie S’mores Cake Roll lined cake pan. Place in freezer at least 12-24 hours for a firm set.     Garnishes: 1 bag of standard size marshmallows Chocolate fudge or sauce kitchen torch, optional Directions: Remove frozen cake from...

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4th of July Cones. Is That Ice Cream? My Ice Cream Cone Impostors!

4th of July Cones. Is That Ice Cream? My Ice Cream Cone Impostors!

on Jun 15, 2015 |

  I’ve had a lot of emails, posts, and friends asking me to start incorporating recipes that can be made using box mixes and store bought goods. I understand that not everyone wants to bake from scratch, let alone has the time. I also understand, that you still want to present cute desserts and treats. I have nothing against boxed cake mixes, in fact, I usually have some in my house for projects such as this one. My children can totally tell the difference between boxed mix and a homemade cake (no lie), but that doesn’t mean they won’t eat it. And I’ve heard from time to time that some people actually prefer the flavor of some cake mixes over homemade.     There are so many varieties of boxed cake mix and a lot of them have pudding in the ingredients, which y’all know is huge in my baking arsenal. In this fun and patriotic post, I figured I would get y’all excited about the 4th of July! Seriously, it’s right around the corner people. The neighborhoods will be swarming with block parties and parks filled with family picnics before we even know it. I was trying to drain my brain and think, hmm…what is tasty, portable, pretty and won’t melt. I mean com’on, most kids LOVE LOVE LOVE giant ice cream cones, but in reality-ice cream cones and small children at a public event in the hot sun is a recipe for disaster (I should own stock in wet wipes).           Keeping in mind that you requested simplicity, yet cute, I went ahead and made my impostor ice cream cones. These are really fun, easy, and pretty. They can be made with boxed cake mix and store bought frosting if you chose. However, I am not big on canned frosting, so I made my own creamy vanilla buttercream recipe. By ALL means though, if store bought frosting is your jam, then go for it 🙂     You have choices in this treat, you can swirl the cakes together and go for a psychedelic ice cream cone or just have simple red, white, and blue cones. And if you want to get real...

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Baby It’s Cold Outside. Warm Up With My Old Fashion, Brown Sugar Oatmeal Cake!

Baby It’s Cold Outside. Warm Up With My Old Fashion, Brown Sugar Oatmeal Cake!

on Feb 28, 2015 |

      I love hot cinnamon oatmeal on a cold night. And yes, even though I live in Orlando, it gets cold here. There is nothing more warming to my heart than a warm cinnamon spice cake. But let’s take that one step further and mix in some oatmeal to make it hearty and dense….Then I am going to blow your mind by topping this old fashioned cake with some homemade toasted marshmallow frosting. This recipe is old school, but I have tweaked and updated the ingredients to my liking. It is a unique cake with a large dense crumb and you can actually see the oatmeal throughout this sweet baby. Once you make it your tastebuds will be begging you for more on a weekly basis. And since it has oatmeal in the batter, it is technically breakfast. So, eating this cake at all hours of the day is acceptable in my book. My little ladies adore this homemade marshmallow frosting. Now it is made on the stovetop, so they are not able to assist as much as usual. But as soon as this stuff is cool, they are up for licking the beaters, spoons, and dipping their fingers in the bowl. I am SO guilty of that myself!         Let’s start baking…     Brown Sugar Oatmeal Cake With Toasted Marshmallow Frosting   Yields: one 9×13 pan   For the cake   Ingredients:   1 1/2 cups hot water 1 cup instant oatmeal 1 cup brown sugar 1 cup granulated sugar 1/2 cup unsalted butter, softened 2 eggs 1 box french vanilla instant pudding 1 tsp pure vanilla extract 1 tbsp cinnamon 1 1/2 cups all purpose flour 1 tsp baking soda 1/2 tsp salt             Directions:   1. Preheat oven to 350 degrees. Prep a 9×13 dish with nonstick spray. 2.In a bowl sift flour, baking soda, and salt. Set aside. 3. Add instant oatmeal to hot water and allow to thicken.         4. In a stand mixer, beat softened butter until smooth.Then add in both sugars and beat until fluffy.           5. Add in instant pudding mix. Next mix...

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EXCUSE ME?! Cookie Butter Glazed Pumpkin Cake?

EXCUSE ME?! Cookie Butter Glazed Pumpkin Cake?

on Oct 28, 2014 |

    In the midst of my Las Vegas World Food Championship preparations, I took a little time to whip Gabby up a batch of Pumpkin Bundlettes. I just adore these sophisticated, yet perfectly portioned molds. I found my 4 inch bundlette pans on amazon. Now, they are a pretty penny, but I have NO complaints otherwise. These simply delicious cakes are scrumptious naked but for me, I wanted to jazz them up with a bit of my obsession…Cookie Butter. I call it Cookie Butter, but it is actually Biscoff’s Cookie Spread. Yup, still eating it by the spoonful! There was a whirlwind of excitement this past weekend. We celebrated with our grand prize winning from Ghirardelli Chocolate Company and had our Ultimate S’mores Contest at the Hard Rock Orlando Resort. I also received my Harley Davidson on Sunday that I had won from Frank’s Red Hot. My family is literally hung-over with giggles. In honor of the big weekend, I took a break from my Las Vegas creations and made something I couldn’t say “no” to, Cookie Butter Glazed Pumpkin Cake. It isn’t heavy or overly sweet, just a perfectly smooth and spicy spice cake. Fall is incredible here in Orlando. My girls usually sweat in their Halloween costumes and the pumpkins rot a lot faster! I embrace everything squash, pumpkin, brown, and orange. It is seriously, my favorite time of year!             Every time I see this photo of the littles, I am just amazed at how much they have grown, especially the baby! Boohoo, boohoo…Ok, enough.   Let’s start baking…             Cookie Butter Glazed Pumpkin Cake Yields: about 4 1/2 cups of batter – 34+ standard cupcake size       Ingredients: 1 cup vegetable oil 4 eggs, room temp. 1 cup granulated sugar 1 cup brown sugar, packed 1/2 cup instant Jello pumpkin spice pudding (or if you have Jello’s instant vanilla pudding mix) 1 cup canned 100% pumpkin, not pumpkin pie mix! 2 tsp pure vanilla extract 2 tbsp cinnamon 1/2 tbsp nutmeg 2 cups all purpose flour 2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 jar of Biscoff Cookie...

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Ooey-Gooey Smore’s Cake…Featuring My Old Fashion Graham Cracker Cake

Ooey-Gooey Smore’s Cake…Featuring My Old Fashion Graham Cracker Cake

on Aug 8, 2014 |

    In anticipation of National S’mores Day, celebrated on August 10th, I have decided to share with you my cakey version of this fun and messy treat. There is actually another reason for this special cake too, but that explanation will have to wait for now! I know it is making you antsy just knowing I will be revealing a secret soon… S’mores are one of my “fall back on” flavors for dessert choice. The combination of the sweet, creamy chocolate with the gooey, toasted marshmallows followed by a nice crunch of the graham cracker is heaven in my little mind. I really LOVE dark (practically burnt) marshmallows, there is no mistaking the flavor of a toasted marshmallow… S’mores are such an easy dessert and make for many possibilities. My kiddos are always lining up in the kitchen with their skewers in hand, when my kitchen torch makes an appearance (yeh, there’s NO way in heck I would EVER attempt to build a real fire, I’m WAY TOO girly for that mess). That reminds me to ask y’all, do you have a kitchen torch? It is a lifesaver in the kitchen and has been used in many recipes, so if you don’t have one, I highly suggest you march yourself to the store and buy one!     This cake is a unique one because I have revived a very old recipe for the base. My cake layers are made of my moist and incredibly, unique Graham Cracker Cake. Yup, a cake made of mostly graham crackers. My Graham Cracker Cake isn’t overly sweet and has a different crumb texture compared to a normal flour and butter cake. You see, the graham crackers act like flour in this recipe producing gluten and holding all the yummy stuff together. There is one cup of flour in the batter to help tighten it up, but just so you know, it has a remarkable graham flavor! If you are a graham cracker lover (which we are and eat boxes of them weekly) then this different, retro cake is for you. I am honestly not really sure why you don’t see graham cracker cakes a whole lot, maybe because it is a...

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Butterbeer Cream Cake…For Only The Finest Of Wizards

Butterbeer Cream Cake…For Only The Finest Of Wizards

on Aug 6, 2014 |

    There is a BIG benefit, besides weather, to live in Orlando, Florida…theme parks! We basically have multiple “large and famous playgrounds” only minutes from our home. Universal Resort sports amazing Harry Potter attractions, goodies, and alternate worlds. It was at Universal Islands Adventure, that we had our first addicting sip of Butterbeer. Of course, if you didn’t know, Butterbeer is from the series of “Harry Potter” books. Butterbeer at Universal is served as a cold beverage or a frosty slushy drink. This stuff is SO good, especially when you are sitting in lines in the 100+ degree heat! Butterbeer resembles butterscotch and vanilla cream soda. It has a very smooth flavor and delightfully reminiscent of a butterscotch sundae. Ever since my eldest had one sip, she has become obsessed with this stuff! I have posted before about this infatuation and how Gracie won Kellogg’s Rice Krispies contest for creative kids with her Butterbeer bites. Harry Potter fans can be magically transported into Hogsmeade by drinking this cold concoction. My quest to serve Gracie some of the best Butterbeer desserts has NOT been an easy one!     Butterscotch is a very strong flavor and can overpower others when present in large amounts. It was a fine process to create a cake resembling Butterbeer. I wanted to definitely taste the creamy, vanilla flavor behind the initial taste of butterscotch. This cake is a lot of fun transformed into cupcakes, in fact it was a top seller on my food truck. My simple Big Boy Vanilla Cake is filled with a creamy butterscotch filling. Then frosted with my light, fluffy, and Luscious Vanilla Buttercream. The cake is beautifully drenched with butterscotch sauce and a homemade vanilla cream sauce! When making Butterbeer Cream Cake into cupcakes, you will fill the center of each with my butterscotch cream, frost, drench, and then top with an adorable striped straw! Seriously, this is one of my favorites, flavor-wise and visually.       Although you can’t tell by the photos, this Butterbeer Cream Cake is only a 4″ circular cake. I have enjoyed making these little beauties because they eliminate any leftovers (although, I’m embarrassed to say, there are usually are none). Last...

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Chocolate Pumpkin Spice Latte Cake

Chocolate Pumpkin Spice Latte Cake

on Jul 28, 2014 |

    Everyone who knows me well, knows that I am an admitted Starbucks addict. It is not a hidden secret. If the company offered stock for their best customers, I would be one of their top share holders. When we lived in Santa Monica for a year, our apartment was on top of a Starbucks, which fueled my addiction. It became very apparent that I had a problem when my then, 2 year old daughter, could order my drink verbatim. My coffee habits have become the butt of many jokes in my family and each of our daughters can down an entire latte themselves, if allowed. Admittedly so, each child can tell a barista what mommy drinks with no coaching whatsoever. And my expensive habit becomes almost a daily, morning adventure when the littles are back in school. Unfortunately, the Starbucks on my school drop-off route offers a drive-thru which makes it all too easy to get my fix. I am your usual iced vanilla latte drinker, but come fall the minute pumpkin spice becomes available count me in! My family eats pumpkin year round, it isn’t just savored for the fall and winter months because, my goodness, it is just way too good to eat half of the year! Anything pumpkin is eaten within a day or two, so I must make a double batch. I am very happy to say, that the little ladies are big fans of pumpkin desserts. Taking into account my family LOVES pumpkin, LOVES chocolate, and LOVES coffee, I decided to create this awesome cake for dessert tonight! It is the perfect combination of chocolate and pumpkin spice. The light and fluffy coffee buttercream gives this cake the familiarity of a Starbucks Pumpkin Spice Latte. My creation is heaven for that coffee lover. I promise you the work that goes into this cake is worth every waking minute. Now, you will probably think, I have to make two different cakes from scratch?! Yes, but each recipe is fairly simple and you can place any extras in the freezer for months. So, on a rainy day, when your children start school, or for that special someone’s birthday… This cake is worth the effort,...

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Southern Charm Cake

Southern Charm Cake

on Jul 25, 2014 |

    I found my fruit basket left with only 4 Georgia peaches left. That made yesterday’s dessert feature very easy, but what to make? I had a couple of my 4 inch Big Boy Vanilla Cakes left from a couple of days ago (don’t despair, the were wrapped tightly in plastic wrap and tucked away in the freezer). I have mentioned before that my cake bases freeze extremely well and taste just as fresh when thawed. I hate having a bunch of left overs that end up in the trash so, I have learned to portion correctly. Ok, back on track-Southern Charm Cake….   I wanted to make my dessert warm and spicy. I, again, wanted a light whipped cream to sweeten up my peaches just a bit. I love taking vintage, southern recipes and giving them a new twist. That is basically the idea behind my Southern Charm Cake. The base, as stated earlier, is a vanilla sponge cake. I am actually really digging my “open faced” cakes lately (as if you couldn’t tell). Then I chose to liven things up a bit with a peachy pecan pie filling. Trust me, this is no ordinary pecan pie filling!  This peachy pecan pie filling is made with chopped fresh Georgia peaches and dark rum! Oh my it is a nut lover’s delight. It has a nice soft peach flavor and leaves a rum-cinnamon taste on the back of your palate. My Southern Charm Cake was smothered in my delicious stabilized vanilla whipped cream. Then I topped that pretty southern belle with a couple of slices of fresh peach and whole pecans.   My mini Southern Charm Cake is sure to charm the pants off of any dinner guest. Her looks are undeniably beautiful and packs a punch of flavor that the most traditional southerner couldn’t argue against. Let’s get baking     Southern Charm Cake Yields: 4-4″ circular cakes       Ingredients: For the cake: 1/2 cup unsalted butter, softened 1 cup granulated sugar 1/4 cup instant vanilla pudding (half the box) 2 eggs 1 tsp pure vanilla extract 1 cup buttermilk 3/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 cups cake flour...

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Drunken Peaches N Cream Cake, My Guilty Pleasure

Drunken Peaches N Cream Cake, My Guilty Pleasure

on Jul 23, 2014 | 1 comment

    This invention of mine is epic! I would like to declare myself insane after I tell you about my newest dessert. Drunken Peaches N Cream Cake! Ohhhh, just the name rolling off my tongue makes me drool for this sweet, tart, buttered-rum goodness. My new cake will make people who don’t like peaches rethink their tastebuds. I am one of those people! I am not really a peach fan, but I am a fan of this cake. The peachy taste is not overbearing and is complimented by my butter rum glaze I poached them in. I had 8 fresh peaches in my house and I wanted to venture into a fruit topped dessert tonight. I am in LOVE with dark rum, it just gives a warm and inviting flavor to my palate. In my middle age, I have grown fond of this adult beverage and it is always in my cocktail of choice. Now, this cake will be for the adults only in my house because the littles detest peaches and definitely don’t do “rum” flavored anything.   I wanted this cake to represent a dessert from the old south, but couldn’t decide if I wanted peaches and cream or peach cobbler. So, I actually combined the two ideas and then made a sick twist of incorporating dark rum. I was so tickled at the idea, I couldn’t peel my fresh peaches fast enough! In fact, I was trying to peel them so quickly, I ended up slicing the skin off of the top of my pinkie finger (and I wish I could say I was lying, but it is the unfortunate truth). After 3 of my lovely ladies helped tend to my gushing wound with many cartoon band-aids, I finished up cleaning, peeling, and slicing my ripe peaches. Now all my girls can talk about is how they saved mommy and planting the peach pits to see if a stalk will grow (I guess that will be our weekend fun).     The idea of this cake was to have a summer lightness to each bite. I didn’t want a thick glaze or a heavy buttercream overpowering the natural flavor of the fresh peaches. My plan...

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Wake Up Your Tastebuds With My Ricotta Orange Marmalade Buttermilk Cakes

Wake Up Your Tastebuds With My Ricotta Orange Marmalade Buttermilk Cakes

on Jul 21, 2014 | 2 comments

    Allow me to introduce you to my newest, little sweet-tart, Ricotta Orange Marmalade Buttermilk Cake. Yeh, the name is quite a mouthful, but this mini cake has too many features and I didn’t want to leave the exciting ones out. Y’all know I’m not a big fruit dessert person, but I know many people who are. I have had tons of requests for fruity cake and cupcake recipes. Once again, I found myself searching the pantry hoping for a unique or overabundant ingredient to jump out at me. Why do I have so many flavors of jam, jellies, and marmalades in my cupboards, I will never know, but I decided today would be a great day to showcase orange marmalade. It hasn’t been too sunny in Orlando, lately. Seems as if the rain is coming earlier and staying for longer periods of time each day. I can only say that living in the “orange state” has inspired me to feature a summery fruit on this rainy, Sunday evening. I wanted to have my simple, yet big on flavor, Big Boy Vanilla Cake as a base to these mini cakes. My Big Boy Cake is a buttermilk cake and only seems fit when representing a southern state in this dessert. I had a container of ricotta cheese and wanted to incorporate it into a glaze of some sort. I also wanted this cake to feel light and summer-ish, something you would find at a southern ladies’ luncheon, which made me realize covering this petite cake in buttercream wasn’t an option. My Ricotta Orange Marmalade Buttermilk Cake is very moist because of all the buttermilk. There is just a bit of tartness to each bite from the pure orange marmalade layered between the sweet cakey layers  The mini cakes feature a little ring of ricotta and cream cheese frosting, just enough to hold the orange marmalade in tight.  And finally, this fruity dessert is coated in a ricotta based orange marmalade glaze, which has a hint of cinnamon for the “wow” factor. Hopefully, this recipe will get some on-lookers and respect from the judges of The World Food Championships. I will be submitting this tiny baby later this week. Wish...

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“Give Me Samoa That Cake” An Ode To My Favorite Girl Scout Cookie

“Give Me Samoa That Cake” An Ode To My Favorite Girl Scout Cookie

on Jul 18, 2014 |

      There is nothing more exciting than having those cute little Girl Scouts ring your doorbell or chase you down in the grocery parking lot to sell you a box of their scrumptious cookies. I am always sad when our freezer stash of these crunchy, treats disappear. I was craving the famous “Caramel Delites” AKA “Samoa” cookies (that’s how old I’ve become, they changed their names?) and figured that would make the perfect dessert for tonight. Instead of cookies, I wanted to use the Samoa’s flavors and make them into a mini cake.     My dilemma lately are leftovers! I LOVE to bake and eat sweets, but now that I am older my body just can’t handle all that good stuff. So yes, I have had to limit my sweet intake. All in moderation, right?  You see, my problem is that I have new, freshly, baked goods sitting and looking at me all day long. They talk to me and say “go ahead Juli, just one more bite” and I simply just can’t resist. So, I have decided that bringing a left over box of my goodies to playdates, local employees, and my daughters’ teachers and coaches was a good solution. But, it is definitely forming a bit of a habit. And if there is a day where I attend an event without a bakery box in hand, there are frowns all around. I have become known as the “cupcake lady”. That’s right, the people in my local community and family activities may not know my exact name, but they certainly know I am usually covered in sugar, flour, or some other type of baking ingredient! And having 4 young children, I am pleased when my clothes are covered in something edible .       This pretty cake is big on flavor but mini in size! I baked my decadent coconut chocolate cake in 2-4″ circle pans. It can feed 4 people a good size piece or 6 people a nice sized sliver. This will probably be my new go to size for our nightly desserts. It is really a thing of beauty and you can’t appreciate the itty bitty cuteness from the pictures. My mini...

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Biscoff Cookie Spread Transformed Into…Cookie Butter Lover’s Cake

Biscoff Cookie Spread Transformed Into…Cookie Butter Lover’s Cake

on Jul 16, 2014 | 5 comments

    HEELLLLOOOOOO BEEEAAAAUUUUTIFUL! This cake is a thing of beauty! I can’t believe how happy everyone is with my new Cookie Butter Lover’s Cake. But, in all fairness, how can you look at this sweet goodness and NOT grab a fork?! My entire family and I are COMPLETELY head over heels for Biscoff’s Cookie Spread. It is heaven on a spoon. Seriously, don’t tell on me, but, I just bought 4 jars and I’m 100% sure they will disappear in a few days. Biscoff’s Cookie Spread is my new sweet tooth addiction. I crave this stuff something awful and my little girlies think it’s an acceptable breakfast item on toast. Ugh, just like their momma!     Biscoff’s Cookie Spread has been described as “Nectar From The God’s” and I certainly can’t disagree! The light and creamy flavors of cinnamon and Biscoff cookies gets my bells and whistles blowin. It’s no wonder I can’t stop thinking about the assortment of desserts I can create. I want to feature this spread in an array of desserts. But first, my heart must hold true to an old-fashion layer cake. The idea of reconstructing my peanut butter cake recipe and using Biscoff’s Cookie Spread, got me super excited. My plan was to not make the batter of this cake super sweet because I was planning on drenching this sponge in cookie spread! Plus, there was no doubt, I was going to top this cake with the most amazing, not overly sweet, super creamy, Biscoff Cookie Spread Buttercream! Can’t just stop there! I must further my Biscoff cookie and cookie spread obsession by crushing Biscoff cookies and smooshing them into the sides and top of the cake. Then top that purty-baby-cake off with melted Biscoff Cookie Spread! Are you drooling yet? It’s ashame it’s already gone because I would be taking a very unlady like bite right about now. So enough chit-chat let’s bake!       Cookie Butter Lover’s Cake Yields: 24 standard cupcakes or 1-3 layer 6″ cake (feeds 10-12)   For The Cake Ingredients: 1 cup packed brown sugar 1/2 cup vegetable oil 1/2 cup instant vanilla pudding (1 box) 2 eggs 1 tbsp cinnamon 1 tsp pure vanilla...

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Caramel Infused Sweet Potato & Carrot Cake, Time To Eat Your Veggies

Caramel Infused Sweet Potato & Carrot Cake, Time To Eat Your Veggies

on Jul 12, 2014 |

    There is nothing more comforting to me than a home that smells of warm cinnamon. Yes, it may be summer, but I want a warm spice cake! I also wanted to incorporate some veggies into dessert today. I am determined to get these girlies to eat some of nature’s goodness. I had a can of sweet potatoes hiding in my pantry and a freshly shredded bag of carrots. These make a perfect pair, especially when covered in cream cheese frosting. Yea, maybe this isn’t the “healthiest” way to eat your vegetables, but it certainly couldn’t hurt. I am really into making homemade caramel these days. Super simple and super easy. My sneak attack for disguising these orange vegetables was to infuse the cakes with my homemade caramel sauce. The plan sounded great, now to bake it up quickly, before those little eyeballs spot the vegetables going in the batter!   Caramel Infused Sweet Potato & Carrot Cake Yields: 1-6 inch 4 layer cake or 28 standard cupcakes           Ingredients: For the cake 1 1/4 cups vegetable oil 1 cup granulated sugar 1 cup light brown sugar, packed 4 eggs 1/2 cup instant vanilla pudding (one box) 2 tsp pure vanilla extract 1 1/2 tbsp cinnamon 1/2 tsp nutmeg 1 cup shredded carrots 1 cup mashed sweet potatoes 2 1/4 cups all purpose flour 2 tsp baking soda 1/2 tsp baking powder 1 tsp salt     For the cream cheese frosting 1 cup salted butter, softened 1 cup cream cheese, softened 1/2 cup vegetable shortening 1 tbsp clear imitation vanilla extract ( I LOVE McCormicks) 7 cups powdered sugar   For the caramel sauce 1/2 cup salted butter 1 cup packed brown sugar 1/2 cup half and half 1/4 tsp salt 1 tsp vanilla extract   For the garnish 1 bag of pecans, chopped ( about 2 1/2 cups)         Directions: For the cake 1. Preheat oven 375 degrees and prep 4-6 inch pans with nonstick baking spray. 2. Shred carrots and measure, place aside. Smash cooked sweet potatoes (I used canned) and measure, place aside. 3. In a sifter over the dry ingredients bowl, place flour, soda, powder, and...

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Southern Red Velvet Cake

Southern Red Velvet Cake

on Jul 5, 2014 |

    We had a wonderfully relaxing July 4th. No running around, no hosting parties, and no huge catering events, just the Evans’ family hanging out. I, of course, had a few, patriotic desserts planned throughout the day which included my Red Velvet layered cake. My girls LOVE this bright red beauty! Watching those little fingers become covered in red cake only seems fit on this holiday. But my Red Velvet cake is perfect all year round. It is not overly heavy and can very easily be summer-ized by adding some coconut or almond flavoring. The littles have grown up on this cake. After all, it has taken me their lifespan to perfect. It seems that this vintage, southern cake has come back around in it’s popularity and has become quite trendy in the younger generations.     I always get requests for my Red Velvet cake recipe whenever I showcase this beauty. It is a classic flavor, but Red Velvet has to hold true to it’s old-fashion ways. I’ve had many Red Velvet cakes and there were only a few that made me say “wow”.  This recipe has taken years to perfect and sometimes, I like to add mini chocolate chips to the batter to give a bit more of that chocolate flavor. Your best friends for this recipe are liquid red food coloring, buttermilk, vinegar, and a little bit of cocoa powder. Yes, the red food coloring wasn’t in the early Red Velvet cakes, but it does give this vintage cake it’s distinct flavor. And a lot of people really can’t even tell that there is chocolate in the batter, but yes there definitely is very little in every Red Velvet recipe. A little history on Red Velvet cake according to Wikipedia: All used red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa and keeps the cake moist, light and fluffy. This natural tinting may have been the source for the name “red velvet” as well as “Devil’s food” and similar names for chocolate cakes.[2][3] When foods were rationed during World War II, bakers used boiled beet juices to enhance the color of their cakes. Beets are found...

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