No Churn Peach and Caramel Ice Cream

No Churn Peach and Caramel Ice Cream

Fresh peach season is here! Only one of the best times of the summer for us. Since we live in the peach state there are always peaches at every grocery store, farmers market, fruit stand… everywhere! We love them fresh will whipped cream, in a pie, or in our ice cream! It has been a while since I made a no churn ice cream and I thought there was no better time with peach season here. A saucepan full of caramel later and this no churn peach and caramel ice cream was born!

No Churn Peach and Caramel Ice Cream

I’m going to be honest- Patrick’s son and I thought it would be fun to eat this outside to get the “perfect drippy” picture. The second I snapped the shot we ran back into the air conditioning. I froze the ice cream over night so it was creamy and firm, but it melted in seconds when we stepped onto the patio. Gotta love that Georgia heat!

no churn peach and caramel ice cream

I had a little extra pie crust from another recipe so I crumbled it on top, but you can also crumble a sugar cone for the same crunch. I love how easy this recipe is to make. Patrick’s 6 year old was able to help me. I have been testing a lot of my recipes with the kids to make sure they truly are easy to replicate. Layers of creamy vanilla, frozen fresh peaches, and salty caramel are exactly what I want on a hot day!

No Churn Peach and Caramel Ice Cream

No Churn Peach and Caramel Ice Cream
Author: 
Recipe type: Ice Cream, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Creamy vanilla ice cream filled with fresh peaches and salty caramel.
Ingredients
  • Ice Cream:
  • 1 pint of whipping cream
  • ½ can of sweetened condensed milk
  • 3 tbsp of sugar
  • 2 heaping tbsp of vanilla extract
  • 1 cup of chopped skinned peaches
  • crumbled pie crust or sugar cones
  • Caramel:
  • ½ cup of brown sugar
  • 2 tbsp of butter
  • ¼ tsp of salt
  • 3 tbsp of whipping cream
Instructions
  1. In a standing mixer pour in all the cream (reserve 3 tbsp for the caramel)
  2. Add in the vanilla, sugar, and sweetened condensed milk
  3. Whip until the cream stands in peaks
  4. Fold in the peaches
  5. Sit in the freezer while you make the caramel
  6. In a small sauce pan heat the butter and brown sugar over medium heat
  7. Allow the mixture to bubble up until a deep caramel brown (about 2 minutes)
  8. Try not to stir during this time
  9. After the 2 minutes sprinkle in the salt
  10. Take off the heat and add the cream whisking quickly
  11. Let the caramel cool
  12. Pour into the ice cream mixture
  13. Use a knife to cut the caramel into the ice cream
  14. Freeze covered over night.
  15. Top with pie crust crumbles and enjoy!

 

Somehow I posted this on #nationalicecreamday  see? meant to be! I seriously hope you go try this recipe this weekend! Don’t forget to #kelliericecakes if you do so I can see your creations!

No Churn Peach and Caramel Ice Cream

 

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Buffalo Chicken Pizza Appetizer

buffalo chicken pizza

Buffalo wing sauce is such a huge flavor in our house. We try to limited processed snack food around the house, but every time a new chip, pretzel, or any snack comes out flavored buffalo wings we have to buy them all. This Buffalo Chicken Pizza could definitely be a meal, but I think it is such a great appetizer. Something quick and easy to throw together for unexpected guests or super hungry kids.

buffalo chicken pizza

If you have been following my recipes for a while you already know I am a huge believer in the chicken thigh. I usually buy them in bulk and freeze small portions for the week. The meat to me just has so much flavor and stays juicy. I personally feel like they fill me up quicker than the chicken breast. If you love the flavors of buffalo chicken, but not the calories definitely try using a little sauce over grilled or baked chicken thighs.

I used my go to pizza dough for this recipe because it comes together very quickly. I wanted something that would pair well with garlic and buffalo flavors. I topped the pizza with monterey jack  cheese for a really melty bite.

buffalo chicken pizza

Buffalo Chicken Pizza Appetizer
Author: 
Recipe type: Appetizer
Cuisine: Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Sweet garlic dough covered in buffalo chicken, melted cheese, and creamy ranch.
Ingredients
  • For the dough:
  • 1 packet of active yeast
  • 1 tsp of honey
  • ½ tsp of salt
  • 2½ cups of flour
  • 1 cup of warm water
  • For the toppings.
  • Chopped chicken thighs
  • ¼ cup of hot sauce
  • 2 tbsp of butter
  • 1 tsp chopped garlic
  • 2 tbsp of garlic powder, divided
  • fresh cracked black pepper
  • 2 cups of grated monterey jack
  • 2 tbsp of sour cream
  • 2 tbsp of milk
  • ½ tsp dill
  • ⅛ tsp of salt (just a pinch)
Instructions
  1. Mix the yeast, honey and water together and let sit for about 5 minutes until the yeast bubbles
  2. Add in the flour and salt
  3. Mix with a dough hook for about 5 minutes until a ball forms
  4. Cover and set to the side for 30 minutes to rise
  5. Preheat the oven to 400 degrees
  6. In a saute pan toss the chicken with 1 tbsp of butter until cooked through
  7. Add the remaining butter, hot sauce, chopped garlic
  8. Heat sauce through and toss the chicken to coat
  9. Roll out the dough on a floured surface then transfer to a large pan
  10. Sprinkle the dough with 1 tbsp of garlic powder
  11. Top with the hot sauce and chicken mixture
  12. Crack a little black pepper over the top
  13. Cover with the cheese
  14. Bake for 15 -20 minutes until cheese is bubbling and crust is golden
  15. Mix the sour cream, milk, dill, salt and remaining garlic powder
  16. Drizzle over the pizza
  17. Add a little more hot sauce if you want!

buffalo chicken pizza

You can garnish with fresh parsley or dill if you are feeling fancy! This recipe is the perfect combo of my two favorite foods! Don’t forget to #kelliericecakes if you try this recipe!

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Steak Egg And Cheese Biscuits

steak egg and cheese biscuits

Biscuits scream brunch to me. Especially when they are warm and fluffy. These steak egg and cheese biscuits are so moist I recommend eating them with a fork!

steak egg and cheese biscuits

On Saturday nights I work late so we typically eat something quick and easy. Last night we grilled some onions, colorful peppers and carne asada for fast fajitas. They were delicious and I made sure to save a little for today’s brunch.

steak egg and cheese biscuits

While we were in Savannah we went to our favorite breakfast stop, Clary’s Cafe, a few times. They have these giant pillow-like biscuits that honestly do not even need a filling. Pretty much anything you order at Clary’s is going to be delicious. Everything is made fresh with local ingredients. I wanted these biscuits to me made with ingredients that everyone probably already has at home.

steak egg and cheese biscuits

I rarely make biscuits without buttermilk, but I really wanted to only use what I had on hand. 2% milk worked perfectly in this recipe. I wanted to get as much texture and flavor as I could by using only a handful of ingredients. I used just a little bit of garlic powder to compliment the steak. I added hashbrowns last minute to have another layer of texture.

steak egg and cheese biscuits

Steak Egg And Cheese Biscuits
Author: 
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Fluffy biscuits filled with eggs, cheese, carne asada, and hashbrowns
Ingredients
  • 1½ cups of AP flour
  • 1 cup of bread flour
  • 1 tsp of salt
  • 3½ tsps of baking powder
  • ¾ cup of margarine
  • 1 cup of milk
  • 1 tsp of garlic powder
  • 2 cups of hashbrowns cooked per package instructions
  • 2 slices of sharp cheddar cheese
  • 4 ounces of thinly sliced steak or carne asada cooked through
  • 2 eggs scrambled with salt and pepper
Instructions
  1. Preheat your oven to 400 degrees
  2. Make sure the margarine is ice cold
  3. In a large bowl mix the flours, baking powder, salt, and garlic
  4. Chop the butter in small pieces and use your hands or a pastry cutter to mix into the dry ingredients
  5. One you combined the butter and it resembles small crumbles add in the milk
  6. Form the dough into a ball and refrigerate for 10 minutes
  7. Roll or pat out on a floured surfaced to about 1½ inches thick
  8. Press down with a biscuit cutter careful not to twist
  9. Bake in a greased pan for 15 minutes or until golden
  10. Slice and fill with the steak, cheese, hashbrowns, and egg

steak egg and cheese biscuits

Definitely give these biscuits a try. This is one of the most forgiving recipes I’ve ever made. The thicker the biscuit the better the result in my opinion! Enjoy! Don’t forget to #kelliericecakes if you try the recipe!

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Affordable Spicy Paella

spicy paella

spicy paella

I have always had this weird obsession with paellas. They are so bold and bright with deep flavors. One of the reasons I believe they are often forgotten is the hefty price tag associated with the dish. Saffron is one of the most common ingredients found in paella. This spice is usually around $15 for a handful. While I LOVE saffron I decided to trade it out for smoked paprika. You will still get a bold flavor and instead of the rich yellow or orange the paprika turns the rice a deep red.

spicy paella

Another easy swap is using andouille sausage over the typical cured Spanish chorizo. When you pan fry the andouille you still get a ton of flavor to develop in a short amount of time. I love sauteing my veggies with the fried sausage to really add depth to every bite.

My grocery store does not have paella rice ready available so I switched it for arborio rice. Arborio rice is just tiny enough to soak up every little bit of broth. I actually kept adding extra broth to make sure I still had a little sauce for my bread. I skipped out on the mussels just because those are not my personal favorite. You can definitely add a few in at the end. Boneless skinless chicken thighs and shrimp are what I look forward to in a paella. Both of these proteins usually have great prices in my area especially if you have a Sprouts farmers market near by.

spicy paella

While I do believe an authentic paella taste is extremely hard to replicate without saffron- this affordable version is just as soul satisfying to me. It is such a beautiful dish and packed full of flavor. Honestly this came together so quickly as well. If you are looking to impress on a budget, this is the recipe to make!

spicy paella

Affordable Spicy Paella
Author: 
Recipe type: Rice
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
An easy way to impress with bold colors and flavors in this affordable paella.
Ingredients
  • 1 pound of chopped boneless skinless chicken thighs
  • 2 tbsp of olive oil
  • 2 tbsp of smoked paprika
  • 2 tbsp of garlic powder
  • 1 tsp of chili powder
  • 1 tsp of red pepper
  • salt and pepper
  • 1 cup of chopped onions
  • 1 cup of stewed fire roasted tomatoes
  • 2 tbsp of chopped garlic
  • 3 cups of chicken broth
  • fully cooked sliced andouille sausage
  • 1 pound of shrimp shelled with tails on
  • 1½ cups of arborio rice
  • ½ cup chopped parsley
  • lemon wedges
  • Tabasco
Instructions
  1. Heat a large paella pan or saute pan over medium heat.
  2. Add the olive oil.
  3. Add chopped onion and sausage.
  4. Fry until onions begin to be slightly translucent and the edges of the sausage starts to brown.
  5. Remove the sausage and set to the side.
  6. Add in the chicken and cook until golden brown.
  7. Add garlic and rice.
  8. Season with salt and pepper, smoked paprika, garlic powder, red pepper and chili powder.
  9. Add in the stewed tomatoes and stir until all the rice is covered.
  10. Pour the broth over the top and stir into the rice.
  11. Bring to a boil.
  12. Lower to medium low heat.
  13. Add the sausage back in then cover.
  14. Cook for about 10 minutes.
  15. If your broth evaporates before the rice is done just add a little more on top.
  16. The important part is to make sure you do not stir the rice at all.
  17. When the rice is almost done (about 15 minutes) add the shrimp on top.
  18. Salt and pepper then cover.
  19. When all the liquid has absorbed and you start to hear a little crackling the rice is done.
  20. If you are unsure then just test the rice to make sure it has finished.
  21. Sprinkle with parsley and squeeze a little lemon over the top.
  22. I finish mine with Tabasco!

spicy paella

I know this is going to be one of my go to recipes this summer. Even Patrick’s kids ate their entire bowls! I don’t think this dish is too spicy. You can always omit the red pepper. I love the heat so I added lots of hot sauce to my bowl 🙂

Let me know if you try this recipe! I know you will love it!

 

 

 

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Grilled Corn Cheese Dip

grilled corn and cheese dip

grilled corn and cheese dip

Summer is the one of my favorite seasons for appetizers, especially a dip! There are so many fresh ingredients available. During the colder months I usually make heavier appetizers since they are so comforting, but I love making dips and salsas during the summer! This grilled corn dip is a “lightened” version of my bacon dip. It is by no means healthy, but this dip is definitely a good alternative to some of the others out there.

grilled corn and cheese dip

This is one of those easy go to dips that you can serve at a BBQ or a casual gathering. These ooey gooey bites won’t stick around long! In all honesty I was just playing around with recipes when I made this. Patrick and I finished it off in about 15 minutes. Such a perfect combo of flavors. Everything I want in a summer grilled corn bite!

grilled corn and cheese dip

I served this dip up with a toasted baguette, but it would be great with some tortilla chips or fresh veggies. Our farmers market has some amazing sweet corn available right now PERFECT for grilling. We grilled a few cobs then let them cool before cutting the kernels off. Something about the sweet corn and sharp cheese just make such a fantastic bite!

Grilled Corn Cheese Dip
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Fresh summer ingredients come together in this super cheesy dip!
Ingredients
  • 3 cups of grilled corn
  • 1 small sweet onion chopped
  • 1 tbsp of butter
  • 1 cup of light sour cream
  • ½ cup of mayo
  • 1 tsp of smoked paprika
  • 1 tsp of garlic powder
  • 2 cups of sharp shredded cheddar
  • ½ cup of pico de gallo
  • salt and pepper
Instructions
  1. Preheat the oven to 400 degrees.
  2. In a sauce pan fry the chopped onions with the tbsp of butter.
  3. When they are nice and caramelized take off the heat.
  4. In a large bowl mix together the sour cream, mayo, paprika, garlic powder, and corn.
  5. Stir in the fried onions and one cup of cheese.
  6. Scoop into an oven safe dish.
  7. Season with salt and pepper.
  8. Cover with remaining cheese and bake for 15 minutes.
  9. Top with the pico de gallo and serve!

grilled corn and cheese dip

Enjoy at your next cookout! If you really want to spice it up add a little hot sauce on top.  Don’t forget to tag #kelliericecakes if you make this dip!

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Birthday Cakes and Celebrations! Orange Zest Cake and Coffee Fudge Cake

Orange Zest Cake

Recently I had someone ask me “but who makes birthday cakes for the person that always makes everyone else a cake?” The answer is the baker still makes the cake haha! It is my favorite time of year to make cakes because I can get as over the top as I want. The only person I can disappoint is myself.

Orange Zest Cake

I made two birthday cakes because my actual birthday was on a Monday and I still wanted a small slice, but we weren’t actually celebrating until the following Saturday. Technically I made three cakes. When I made the orange zest cake we had to travel to North Carolina and somehow the cake flipped during the drive before I could take any pictures. So today I made a second orange zest cake which I fully plan on enjoying after this post!

Orange Zest Cake

It is so hard for me to believe I am already 31! I don’t feel like I am in my thirties yet. My life is slowly coming together. I am finally happy with my day time job and Patrick and I are embracing the whole farm to table concept. I really want to incorporate as much fresh whole foods as possible into our diets the older we get. BUT after saying all that… it WAS my birthday week AND I do love food.

Orange Zest Cake

For both cakes I did use box mixes to keep it easy, but I added some of my own ingredients to get a real homemade taste. The first cake is a brown butter orange zest cake with vanilla orange buttercream. The second is a coffee fudge cake. It is hard to say which is my favorite. I do love chocolate, but orange cake is a birthday tradition. My mom always made them for me growing up.

Orange Zest CakeCoffee Fudge Cake

One of the BEST parts of these cakes is the sprinkles! Patrick hates sprinkles so I rarely get to use them. But today… today we are using tons of sprinkles just because I can!

Coffee Fudge Cake

Orange Zest Cake and Coffee Fudge Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
The first cake is a brown butter with orange zest and orange zest buttercream. The second is a coffee soaked fudge cake with a coffee fudge butter cream.
Ingredients
  • Orange Zest Cake
  • 1 box vanilla cake mix
  • 3 eggs room temp
  • ⅓ cup of vegetable oil or canola oil
  • ½ cup of brown butter cooled
  • 1 cup of whole milk
  • 1 tsp of orange zest
  • 2 tbsp of juice from an orange or 1 tsp of orange extract
  • Orange Butter Cream
  • 2 sticks of unsalted butter
  • ¼ cup of coconut milk or cream
  • 2 tsp of orange zest
  • 2 tbsp of orange juice or 1 tsp of orange extract
  • 2 tbsp of vanilla extract
  • 3 cups of powdered sugar
  • Coffee Fudge Cake
  • 1 box of devils food cake
  • 3 eggs room temp
  • ⅓ cup of vegetable oil or canola oil
  • 1 cup of butter milk
  • 1 cup of strong coffee cooled and divided
  • Coffee Fudge Buttercream
  • 2 sticks of unsalted butter
  • ½ cup of heavy cream
  • ⅓ cup of strong coffee cooled
  • ½ cup of cocoa powder
  • 3 cups of powdered sugar
Instructions
  1. Preheat the oven to 350.
  2. Orange Zest Cake
  3. In a mixer add the vanilla cake mix, the eggs, oil and milk.
  4. Mix on low and add in the orange zest and juice (or extract).
  5. Pour in the brown butter last and mix on medium 1-2 minutes until all the dry mix is incorporated.
  6. You can use two 8 inch pans or three 6 inch pans (I used 6 inch)
  7. Bake for 25-30 minutes until set and lightly browned.
  8. Let cool on the oven for 5 minutes then on a rack out of the pan until no longer warm.
  9. Wrap the layers in plastic and freeze while making the buttercream.
  10. Orange Buttercream
  11. In the mixer add the butter, orange zest, orange juice and vanilla extract.
  12. Whip the butter on medium.
  13. Turn off the mixer and pour in 2 cups of powdered sugar and a splash of coconut cream.
  14. Alternate and whip until you achieve your desired consistency.
  15. I like mine to be very light and fluffy, but if you plan on doing a lot of decorating add in enough powdered sugar for a firmer icing.
  16. Remove the cake layers from the freezer and frost!
  17. I used different Wilton drop flower tips to achieve different style flowers.
  18. Coffee Fudge Cake
  19. Mix the cake ingredients until the dry mix is incorporated.
  20. Bake until a tooth pick comes out clean.
  21. About 25 minutes.
  22. Let cool on the oven for 5 minutes then let cool on a rack out of the pans until no longer warm.
  23. Dip each layer in cool coffee very quickly.
  24. You do not want the layer to get heavy.
  25. Wrap with plastic and freeze while you make the buttercream,
  26. Coffee Fudge Buttercream
  27. Whip the butter and the cocoa powder
  28. Add in the coffee and cream together
  29. Pour in the powdered sugar and cream alternating as you mix until you get the desired consistency
  30. Again I like a very light and fluffy icing so I add all my cream and whip on medium high.
  31. Remove layers from the freezer and frost!

This has been a great birthday week with friends and I hope you enjoy these recipes! Pictures below are from our casino weekend!

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Pollo Asado Street Corn Nachos

pollo asado street corn nachos

pollo asado street corn nachos

Patrick and I are trying to eat whole farm fresh foods, but sometimes you really get those cravings for something cheesy and comforting. When you make these dishes at home you can really control what is going into them. These Pollo Asado Street Corn Nachos were perfect for our date night at home! We both love fresh grilled corn so I wanted to make that the star of the dish. It was a fresh sweet crunch that really lightened up a typically heavy dish.

pollo asado street corn nachos

I am not a huge fan of cotija cheese which is usually paired with street corn. I knew I was going to use queso blanco which is a processed cheese so I wanted to make sure every other ingredient was fresh and organic. I started with organic restaurant style tortilla chips. I found some by Mission Tortillas at the grocery store that were thin and only made with a few ingredients. I lightened up the queso by heating it up with a little milk and drizzled over the chips. Then a little chopped fresh poblano peppers. A very generous sprinkle of the grilled corn topped with some grilled pollo asado. Then another generous sprinkle of grilled corn followed by black beans. I topped everything off with a squeeze of lime and some fresh grated Parmesan cheese.

pollo asado street corn nachos

My favorite place to pick up my ingredients is a farmers market or a grocery store marketed as an organic food chain. We love Sprouts market. They always have very fresh ingredients and I have never been disappointed in the quality. One of our go to proteins is their marinated chicken thighs. Rubbed in spices then marinated in olive oil, red onion, and cilantro these thighs always taste amazing off the grill. You can definitely marinate the chicken yourself, but sometimes its nice finding a pre-marinated protein that you can trust.

Pollo Asado Street Corn Nachos
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Lighten up your nachos with grilled chicken and fresh ingredients!
Ingredients
  • 1 cup of sweet yellow corn grilled and cut off the cobb
  • ½ poblano pepper chopped
  • fresh baby bella mushrooms, chopped
  • grilled chicken thighs, chopped
  • ½ cup of queso blanco
  • ½ cup of black beans
  • 3 cups of organic corn tortillas
  • For the toppings:
  • Pickled jalapenos
  • Fresh tomato
  • Smashed avocado
  • Fresh lime
  • Shredded Parmesan
  • Chipotle Tabasco (Because its delicious!)
Instructions
  1. Preheat your oven to 400 degrees.
  2. Line a pan with the chips.
  3. Drizzle a little of the queso over the top.
  4. Layer the all the other ingredients.
  5. Bake for 10 - 15 minutes until the chips are golden brown.
  6. Finish with fresh lime and all the fresh toppings!

pollo asado street corn nachos

I hope you enjoy as much as we do!

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Cotton Candy Meringue Nests

cotton candy meringue cookies

cotton candy meringue cookies

Today’s post is going to be so quick and easy I am almost embarrassed to share. These easy cotton candy meringue cookies took about 10 minutes of prep time and 1 hour of cook time. Seriously one of the easiest treats I’ve made in ages.

I was decorating my little brother’s birthday cake when Patrick’s daughter wondered into the kitchen. Lately, the kids have been so wrapped up in Pokemon that they really haven’t asked to help out in the kitchen. So when Sophia asked if we could make cookies for dessert I needed to find something fast and easy.

cotton candy meringue cookies

These meringue cookies were inspired by the sprinkles sitting on the counter in all honesty. I had never made a meringue cookie before, but I knew they were fairly simple. So into the bowl I tossed my egg whites, cream of tartar, and sugar. Boom and done.

So here it is… the easiest cookie recipe… ever.

Cotton Candy Meringue Nests
Author: 
Recipe type: cotton candy meringue cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12 cookies
 
Easy meringue cookies that taste a lot like cotton candy!
Ingredients
  • For the cookie
  • 4 egg whites at room temp
  • ⅛ tsp of cream of tartar
  • ¾ cup of sugar
  • 2 tbsp of vanilla extract
  • food coloring if you choose
  • sprinkles
  • For the frosting
  • ½ cup of unsalted butter
  • 2 cups of powdered sugar
  • 1 tbsp of vanilla extract
  • 1 tsp of heavy cream
Instructions
  1. Preheat the oven to 200 degrees and line a baking sheet with a mat or parchment paper.
  2. In a clean dry mixing bowl whip the egg whites and cream of tartar.
  3. After about 2 minutes slowly add in the sugar.
  4. When the mix begins to resemble whipped cream add in the extract and food colorings.
  5. Whip until you can turn the bowl upside down and the egg whites stay put!
  6. Fill a pastry bag or ziplock with the egg whites and pipe onto the pan.
  7. I made little nests.
  8. Add sprinkles.
  9. Bake for one hour until firm and crisp.
  10. Do not let brown.
  11. Let cool for 20 minutes.
  12. For the frosting:
  13. Whip the ingredients on medium high for about 5 minutes then pipe into the meringue nests.
  14. Sprinkle again :p

cotton candy meringue cookies

You can definitely skip the buttercream, but I think that adds to the cotton candy flavor. Feel free to change up the shape too! These are so fun to make and easy to customize! Perfect melt in your mouth goodness.

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Easy Caramel Pineapple Cake

easy caramel pineapple cake

easy caramel pineapple cake

Easy Caramel Pineapple Cake. I say easy because the cake part is easy. The cookies and decorating take a little bit more time, but you cake throw together the cake portion very quickly. The caramel and fresh pineapple melt together perfectly with each whipped icing bite. You can definitely use a premade caramel, but I personally love this home made version.

easy caramel pineapple cake

World Market always has my favorite cookie cutters. Last winter I found this perfect pineapple cookie cutter and I have been dying to use it ever since!

easy caramel pineapple cake

The weather has been so gloomy and I knew this would be the perfect time for this bright cake. You don’t have to make the cookies for this recipe, but I just love how they turned out. This icing is definitely sweet, but paired with the mellow cake and fresh fruit I think it worked out well. You can definitely add a little more cream or butter to lower the sugaring taste.

easy caramel pineapple cake

Easy Caramel Pineapple Cake
Author: 
Recipe type: Cake, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
 
Vanilla cake layered with caramel, fresh pineapple, and whipped caramel icing.
Ingredients
  • For the cake:
  • Your favorite vanilla cake recipe or a boxed vanilla mix.
  • For this recipe I used the Betty Crocker Vanilla Cake Mix
  • 3 eggs
  • ⅓ cup of canola oil
  • 1 cup of whole milk
  • 2 tbsps of caramel sauce
  • For the caramel sauce:
  • 1 stick of salted butter
  • 1 cup of brown sugar
  • 1 cup of heavy cream
  • For the filling:
  • ½ cup of chopped fresh pineapple
  • For the icing:
  • 3 cups of powdered sugar
  • 1 tbsp of vanilla extract
  • 1½ sticks of unsalted butter
  • ⅓ cup of cream
  • 2 tbsps of caramel sauce
  • For the cookies:
  • 1 egg
  • 1¾ cups of AP flour
  • ⅛ tsp of baking soda
  • ⅛ tsp of baking powder
  • 1 stick of unsalted butter
  • ⅛ tsp of salt
  • 1 tsp of vanilla extract
  • ½ cup of sugar
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a sauce pan melt the butter over medium heat.
  3. Add in the brown sugar and stir quickly.
  4. Leave mixture until it begins to bubble.
  5. Lower the heat and add in the cream.
  6. Carefully mix until the caramel comes together.
  7. Set to the side to cool.
  8. Mix together the ingredients for the cake batter.
  9. Pour the cake batter into prepared 6 inch pans I used 2 and had a little left over. You can also use 3 pans or 2 8 inch pans.
  10. Bake for 25 minutes or until the tops are golden brown.
  11. While the cake is baking mix together the cookie dough.
  12. In the mixture cream the butter and sugar.
  13. Add in the egg and vanilla.
  14. Mix in the dry ingredients.
  15. The dough will come together quickly.
  16. Spread a little powdered sugar on a clean area and add the dough.
  17. With a rolling pin roll out the dough to about an inch thick.
  18. Cut out the pineapples and place on a lined baking sheet.
  19. Bake at 350 for about 8 minutes or until the sides look slightly golden brown.
  20. While the cookies cool wrap the cake layers in plastic wrap.
  21. Freeze while you make the frosting.
  22. This keeps the layers from drying out and keeps the crumbs in place.
  23. For the icing:
  24. Whip the butter and caramel.
  25. Add in the powdered sugar.
  26. Mix in the vanilla.
  27. Slowly add in the cream and any food colorings.
  28. I used the wilton yellow food coloring for the enter icing then kept a small part to the side and added a little wilton blue to make a bright green icing.
  29. Take the cake layers out and line each inside layer with the icing as a barrier.
  30. Pour over a little caramel.
  31. Top with pineapples.
  32. Stacks the layers and ice the cake.
  33. Decorate the cake and cookies and assemble.

Yes this cake takes a while to decorate, but the cake itself can be made quickly and is quite delicious. I know this will be one of my go to recipes this summer. I like this cake served slightly chilled because it keeps the pineapple tasting nice and fresh. You can keep it in a refrigerator for up to 3 days.

easy caramel pineapple cake

I hope you enjoy this recipe! If you decide to recreate don’t forget to tag me!

easy caramel pineapple cake

 

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Brown Sugar Raisin Bagels

brown sugar raisin bagels

brown sugar raisin bagels

It feels so good to be back after two weeks! I have been stock piling recipes during my absence and I’m pretty sure these Brown Sugar Raisin Bagels are the best thing I’ve made in ages!

March was one of the busiest months I’ve had since the holidays. We had a huge joint birthday party for Patrick’s kids. That alone took two weeks planning and 3 days of prep work. I started a new position at work that actually has a better schedule, but it completely threw off the days I usually reserve for pictures. Now I am trying to find ways to use my artificial lights. These gorgeous bagels came to life early one morning so I was able to take advantage of the morning light.

Eventually I will find a way to balance my work and blog, but for today we are just going to dive right into these bagels.

brown sugar raisin bagels

We were grocery shopping a few weeks ago and saw a little tub of brown sugar cream cheese. Now I’m sure I have just been living under a rock, but I had no idea this stuff existed! Here is just a little insight into how my recipes come to be – first ingredient cream cheese. Now what is the best way to savor a spoonful of brown sugar cream cheese? More brown sugar obviously! Next raisins because  I wanted a little extra flavor. I wasn’t really sure if I was making a bread or bagels until I got home.

brown sugar raisin bagels

I really wanted a nice crust so I knew it was going to be bagels. These have the perfect chew with a nice crust and more brown sugar crumble. They were pretty much perfect to slather with cream cheese!

Brown Sugar Raisin Bagels (Bread Machine)
Author: 
Recipe type: Bagels
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Chewy bagels with crisp tops and brown sugar crumble.
Ingredients
  • 1 egg room temp
  • 2 tbsp melted unsalted butter
  • 1 packet of active yeast
  • ½ tsp salt
  • 2 tbsp honey
  • 1 cup of raisins
  • 2 tbsp brown sugar
  • ¾ cup of warm whole milk
  • 3½ cups of AP flour (King Arthur is seriously the best!)
  • ¼ cup of heavy cream
  • brown sugar to finish
  • water for boiling and 1 tsp of baking soda
Instructions
  1. You can definitely make these in a mixer with a dough hook, but I am a perfectionist and I love how my bread machine is slightly warm and allows perfect rising.
  2. In a bread machine (or mixer) pour in the milk, brown sugar, and yeast
  3. Allow to sit for 10 minutes to activate the yeast
  4. Add in the honey, salt, butter and 3 cups of flour
  5. Mix for about 10 minutes and add in the raisins (or follow your machines add in timer)
  6. I use the remaining flour to add into the dough as it mixes
  7. The dough should barely have a stick to it
  8. Cut the dough into 6 or 8 pieces depending on the size you want
  9. I used 6 for large bagels
  10. Roll out then form a circle
  11. Flour lightly and let rest
  12. Boil 6 cups of water and add in the baking soda
  13. Preheat the oven to 400 degrees
  14. Dip each piece of dough into the boiling water for at least 30 seconds (The longer the chewier)
  15. Line on a baking sheet and brush the heavy cream onto each bagel
  16. Top with brown sugar
  17. Bake until golden brown about 20 minutes

brown sugar raisin bagels

Are you drooling yet? These really might be my favorite recipe to date. Brown sugar raisin bagels all the way!

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