Cake Finds via Pinterest

Here are some of my favorite cake finds from pinterest:

Wedding cake with the poem, I Carry Your Heart, by EE Cummings.

Wedding cake with the poem, I Carry Your Heart, by EE Cummings.

Sea shells

Beach themed

pizza cake!

French fries cake

French fry cake!

Breakfast Cake

Breakfast cake: waffles, scrambled eggs, and bacon!

Nautical cake

Nautical themed cake

Minion Cake...I want this for my birthday!

Despicable Me cake! Minions, so super cute!!

Kitchen Aid cake!

Monster Cookie Dough Cupcakes

I’m on Pinterest minding my own business and BAM, I come across this suckers. Do you see how delicious those cupcakes look?! Anyways, courtesy of Something Swanky here is the recipe to remake these bad boys. Check out the site for more recipes that have step-by-step instructions (that include pictures) on fun recipes and check out the recipe below:

For the Cupcakes:

  • 1 Tbsp. Peanut Butter
  • 1 Tbsp. Butter
  • 1/4 c. Flour
  • 2 Tbsp. Sugar
  • 1 Egg White
  • 1/2 tsp. Baking Powder
  • pinch of salt
  • 1 1/2 Tbsp. Milk
  • a teensy splash of vanilla
  • a small handful of Chocolate Chips

For the Cookie Dough Frosting:

  • 2 Tbsp. Peanut Butter
  • 2 Tbsp. Margarine or Butter (softened to room temperature)
  • 2 Tbsp. Flour
  • 2 Tbsp. Brown Sugar
  • 1/2 c. Oats
  • 3/4 c. Powdered Sugar
  • 2-3 Tbsp. Milk
  • a handful of plain M&Ms
  • a handful of Chocolate Chips

Instructions:

For the Cake
1. Melt butter in the microwave for 10 seconds.
2. Mix in the rest of the ingredients until your batter forms.
3. Bake in cupcake liners at 350 for 19 minutes. Let cool.For the Cookie Dough Frosting:
1. Using a fork mix together the butter, peanut butter, and 1/4 c. powdered sugar.
2. Add 1 Tbsp. milk. Whisk with the fork until it’s pretty smooth.
3. Add the remaining powdered sugar (1/4 cup at a time, mixing after each addition), the brown sugar, and the flour. Add milk as needed to help with the consistency.
4. Stir in the oats (you can use more or less depending on your preferences), M&Ms, and chocolate chips.
Enjoy xo!

Happy Belated National Devil’s Food Cake Day!

(Okay, for those who actually care yesterday, the 19th, was actually National Devil’s Food Cake Day. But I love cake, so I don’t care!)

Devil's Food Cake

In lieu of  Devil’s Food Cake day, here’s a recipe from The Skinny Chef. Make sure you check out their site as well as the recipe below:

Serves 10

Ingredients

1 cups “white” whole wheat flour, plus flour for dusting pan
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 cups dark brown sugar
1 cup low-fat 1% buttermilk
1 cup strong brewed coffee, chilled
1/4 cup vegetable oil
2 egg whites
1 teaspoon vanilla
non-fat cooking spray

Directions

  • Preheat oven to 350° F. Coat a 9-inch cake or spring-form pan with non-stick spray. Dust with flour; shake off excess. Over a large mixing bowl, sift both types of flour, cocoa powder and baking soda. Set aside.
  • In another bowl, whisk the brown sugar, buttermilk, coffee, vegetable oil, eggs, and vanilla. Gradually whisk in the flour mixture until just combined.
  • Pour the batter into the pan. Bake 35-40 minutes, or until a toothpick inserted in center comes out clean. Serve warm or cool completely before icing with chocolate sour cream icing

Enjoy! xo

Mardi Gras: Mini King Cupcakes

I wish that I could be here:

On:

Celebrating:

MARDI GRAS!

Okay, enough with the pictures Nicole…focus. When I think of New Orleans and Mardi Gras, I think of King’s Cake. They are beyond delicious and it’s a shame that I only have it once a year. I found a fabulous Mini King Cupcake recipe on MyRecipes. Check out their site and the recipe below:

Mini King Cupcakes Recipe

  • YIELD: Makes 1 dozen
  • PREP TIME:15 Minutes
  • RISE:1 Hour, 30 Minutes
  • BAKE:20 Minutes
  • COURSE: Cakes/Frostings, Cupcakes, Desserts

Ingredients

  • 1/2 cup warm whole milk (110°)
  • 2 (1/4-ounce) packages dry yeast
  • 1/3 cup sugar, divided
  • 1/2 cup unsalted butter, melted
  • 3 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 3 teaspoons fresh lemon juice, divided
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cake flour
  • 1 tablespoon ground cinnamon, divided
  • 1/4 teaspoon kosher salt
  • 1 large egg, lightly beaten
  • 1 cup powdered sugar
  • 1 1/2 tablespoons hot water
  • Purple, green, and yellow sugar sprinkles

Preparation

1. Combine milk, yeast, and 1/4 cup sugar in a bowl. Stir well, and set in a warm place for about 10 minutes. In another bowl, combine butter and next 3 ingredients; stir in 2 teaspoons lemon juice.

2. Combine flours, 2 teaspoons cinnamon, and kosher salt in a large mixing bowl. Add milk mixture and butter mixture, and beat, adding 1 to 2 tablespoons flour if dough is too sticky, until dough is smooth and forms a shaggy mass. (It should remain soft.)

3. Place dough in a well-greased bowl, turning to grease top. Cover with a kitchen towel, and let rise in a warm place (85°), free from drafts, about 1 hour.

4. Punch dough down, and place on a lightly floured surface. Roll dough into a 12- x 8-inch rectangle. Combine remaining 1 teaspoon cinnamon and 4 teaspoons sugar, and sprinkle evenly over dough. Roll dough into a log, and cut into 12 equal pieces. Places pieces into paper baking cups in a muffin pan; let rest 30 minutes.

5. Preheat oven to 375°. Brush cupcake tops with beaten egg, and bake 20 minutes. Remove from pan, and let cool on wire rack. Combine powdered sugar, water, and remaining 1 teaspoon lemon juice in a small bowl. Drizzle over cooled cupcakes, and top with sprinkles.
OM NOM NOM! Okay, enjoy! xo

Monkey Bread: Mason Jar Style

Monkey Bread in a Jar p Everyone Will go Bananas for Monkey Bread in a Jar

Courtesy of The Family Kitchen here is their recipe for easy Monkey Bread. Check out their site as well as the recipe below:

Monkey Bread {baked in 8 ounce mason jars} Makes 4 servings

What you’ll need:
10 refrigerated biscuits – cut into quarters
1/2 cup sugar
1/2 cup dark brown sugar
1 teaspoon ground cinnamon

What to do: 
1. Preheat oven to 350 degrees. Spray mason jars with cooking spray and place them into a deep sided baking tray.
2. Into a bowl, add: sugars, and cinnamon. Whisk together to combine. Place cut biscuits pieces into sugar mixture. Toss to combine and coat well.
3. Evenly distribute coated biscuit pieces between the jars. Adding a little extra of the sugar mixture as  you go. Fill only 3/4 of the way up the jar {to allow for bread to rise and not overflow}
4. Bake for approximately 10-15 minutes until monkey bread has risen and is golden and bubbly. Allow jars to cool slightly prior to serving.

Enjoy! xo

Jack Daniel’s Chocolate Cake: Mason Jar Style

whiskey cake Whiskey in a Jar Chocolate Cake

I feel like everyone responses well to alcohol related recipes. Courtesy of The Family Kitchen they provide an easy JD Chocolate Cake recipe. Check out their site as well as the recipe below:

Whiskey in a Jar (Flourless) Chocolate Cake

Ingredients

1 stick butter
8 oz chocolate pieces (chopped fine) or small chips, semi-sweet
1/2 cup white sugar
1/2 cup brown sugar
4 eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup Tennessee whiskey, I used Jack Daniels
nonstick spray

Frosting
4 oz shortening
4 oz softened butter
1 lb powdered sugar
2 tablespoons milk or whiskey

For Cake:

1. In a double boiler, or in the microwave, melt butter and chocolate together. Stir well. Let cool.
2. Add butter and chocolate to a large mixing bowl with sugars. Mix until well combined. Add whiskey and mix well. Add eggs, one at a time, until incorporated. Mix well. Add salt, baking soda and baking powder. Mix very well. .
3. Pour into 4 pint jars that have been sprayed well with non-stick spray. Bake at 350 degrees for 30 – 40 minutes, or until cakes pass the toothpick test. (And they have risen and fell)

For frosting:

1. Cream softened butter and shortening in stand mixer with wire attachment.
2. Add sugar. Mix on low until combined. Turn mixer to high. Add a little of the milk or whiskey at a time, until icing is light and fluffy.
3.  Refrigerate until ready to use.

Makes 4 large servings

Enjoy! xo

Irish Whiskey Cake: Mason Jar Style

Yes, you read right… Irish Whiskey Cake baked into a Mason jar. I’ve always loved this idea: it makes a great gift and it’s good for those who can’t say no to the second slice of cake *that would be me :)* Courtesy of Sprinkle Bakes they’ve provided photo instructions as well as regular instructions. Check out their site as well as the recipe below:

Irish Whiskey Cake

Serves 10 
 This cake can be made in 10 – 8 oz. or 12 oz. glass canning jars,
-or- a 10″ bundt pan, greased and lightly floured. 

Cake: 
2 cups all purpose flour
1 1/4 tsp baking soda
1/2 tsp. salt
1 1/2 cups strongly brewed coffee
1/4 cup plus 3 tbsp. Irish whiskey
1 cup unsalted butter, cut into pieces
1/2 tsp cinnamon
1 cup unsweetened cocoa powder
2 cups sugar
2 eggs
1 tsp vanilla extract

Directions:

1. Preheat oven to 325 degrees.
2. Whisk together flour, baking soda and salt in a large bowl; set aside.
3. In a medium saucepan, add coffee, whiskey, butter, cinnamon, and cocoa powder.  Place over moderate heat and whisk until butter has melted.  Remove from heat and add the sugar.  Whisk until incorporated.  Pour mixture into a large bowl and let cool slightly.
4. Whisk together eggs and vanilla extract and gradually pour into chocolate mixture.  Add flour mixture and whisk until just combined.  Mixture will be very thin.
5. Place canning jars on a cookie sheet or roasting pan and pour batter in each by the level 1/2 cups full; OR pour batter into a greased and floured bundt pan.
6. Bake for 45-55 minutes (for both jars and bundt pan).

Whiskey-Butter Sauce:

1/4 cup Irish whiskey
3/4 cup sugar
1/4 cup butter
1/4 cup water

Directions:

1. Prepared whipped cream (for jar cakes)
2. When the cake(s) are almost ready to come out of the oven, begin to make the sauce.
3. Combine all ingredients (except whipped cream) in a small saucepan, and cook very gently over medium heat until sugar has dissolved.  Remove from heat.
4. When cake(s) are done, let them cool for 10 minutes.  With a skewer, poke holes in the jarred cakes and pour a little sauce into each cake -dividing it evenly until it has all been used.  Top with prepared whipped cream.

If making a bundt cake, turn the cake out and place it upside down (as it baked in the oven). Poke holes all over the surface and VERY SLOWLY drizzle sauce over the cake until it has completely absorbed all of the sauce.  Wrap in foil and let cool completely.  Store in an air-tight container.

Enjoy! xo