Tiramisu Cheesecake and Big News!

tiramisu cheesecake

If you have been following my blog/social media for a while you will already know how much I believe in shopping local. Not only is the customer service experience so much better, but you typically find much better product.

I am excited to announce my long time favorite appliance store is partnering up with kelliericecakes.com! We will be doing a live cooking demo in their Viking show kitchen!

maconappliancedemo

I welcome anyone local to stop by! If you aren’t local keep a look out for our instastories to follow along! @kelliericecakes and @maconappliance

The menu is created around those moments when you suddenly have guests come over and you want to look like you have it together. I am creating three easy recipes that will look like you spent all day in the kitchen!

Now on to the Tiramisu Cheesecake!

tiramisu cheesecake

Two of our favorite desserts are Tiramisu and Cheesecake. Combined the two and wow! You have that creamy cheesecake bite with lots of rich coffee flavor. Seriously, the perfect dessert for coffee lovers. This cake received a unanimous thumbs up from the entire family.

tiramisu cheesecake

Imagine a graham cracker crust, a layer of coffee dipped lady fingers, smooth vanilla cheesecake, a layer of dark chocolate ganache and whipped cream. Yes please! I will take a slice with my morning coffee…

tiramisu cheesecake

Tiramisu Cheesecake and Big News!
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Graham cracker crust layered with coffee dipped lady fingers, creamy vanilla cheesecake, and dark chocolate ganache!
Ingredients
  • 24 ounces of cream cheese at room temp
  • 1 cup of sugar
  • 2 eggs
  • 1 cup of sour cream
  • 1 cup of strong coffee
  • 1 package of lady fingers
  • ¼ cup of cocoa powder
  • 1 tsp of vanilla
  • 2 cups of graham cracker crumbs
  • 2 tbsp of brown sugar
  • 2 tbsp of melted butter
  • 1 cup of dark chocolate chips
  • ¼ cup of whipping cream
Instructions
  1. Preheat the oven to 400 degrees
  2. Mix the melted butter, brown sugar, and graham cracker crumbs
  3. Pack into the bottom of an 8 in spring form pan
  4. Bake for 5 minutes then let cool
  5. Mix together the sugar, cream cheese, and vanilla
  6. Add the eggs one at a time
  7. Mix in the sour cream
  8. Dip lady fingers into the coffee and layer over the graham cracker crust
  9. Sprinkle cocoa powder over the lady fingers
  10. Pour the cheesecake mixture on top
  11. Bake for 20 minutes at 400*
  12. Lower the heat to 325 and continue to bake until the top is slightly browned and the cake only jiggles slightly
  13. Let cool to room temp before placing the the fridge
  14. For the ganache:
  15. Pour the chocolate and cream into a bowl and microwave 30 seconds at a time until the cream slightly bubbles
  16. Stir until thick and smooth
  17. Pour over the cheesecake and let set until completely chilled
  18. * Since I covered the cheesecake in ganache I wasn't too worried about cracking. You can make a traditional water bath for the cheesecake to bake in if you want a perfectly smooth top.

tiramisu cheesecake

Make at your own risk! This is very hard to resist! :p

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Double Chocolate Chip Muffins

Rodelle Double Chocolate Muffins

For ages Patrick has been telling me one of his favorite breakfast pastries are double chocolate chip muffins. I don’t know why it has taken me so long to come up with my own version! These muffins are so light and fluffy. Packed with chocolate, but some how not too sweet. While they were meant to be an easy breakfast treat they have turned into Patrick’s favorite after dinner snack. These muffins are the perfect snacking size!

Rodelle Double Chocolate Muffins

I love serving mine warm with a little bit of butter tucked into the middle. I bet these would also be fantastic with a little warmed almond butter drizzled over the top! I made these jumbo size because there is nothing more satisfying to me then walking into a bakery and seeing those jumbo muffins in their breakfast glory!

Rodelle Double Chocolate Muffins

Rodelle is one of my favorite baking brands! To get that deep chocolate flavor without being too sweet I used Rodelle Gourmet Baking Cocoa and Rodelle Vanilla Paste.  I reached out to them recently because I live in a huge city and we have easy access to some of their baking ingredients, but I know all my friends in North Carolina order their Rodelle online. While this is not a sponsored post, they were nice enough to send me a few ingredients to test out for my readers!

Double Chocolate Chip Muffins

I sprinkled the tops of the muffins with some jumbo chocolate chips just to make sure the chocolate bits did not get lost. I’ve always been a blueberry fan myself, but these may have just changed my mind!

Double Chocolate Chip Muffins
Author: 
Recipe type: Breakfast, Baking
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Double chocolate chip muffins packed with ooey gooey chocolate flavor without being too sweet.
Ingredients
  • 2 cups of flour
  • 1 cup of sugar
  • 1 cup of Rodelle Gourmet Baking Cocoa
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 stick (1/2 cup) melted butter
  • 2 cups of full fat unflavored greek yogurt
  • 2 tbsp of Rodelle Vanilla Paste
  • 3 egg yolks (you can switch for 2 whole eggs, but the yolks provide a richer chocolate flavor)
  • 1½ cups of chocolate chips
  • Extra chocolate bits or sugar for the tops
Instructions
  1. Preheat the oven to 375 degrees
  2. In a large mixing bowl add in all the dry ingredients
  3. Stir to incorporate the dry ingredients
  4. Add in the wet ingredients and mix on low until everything is combined
  5. The batter will be thick (like a brownie batter)
  6. Fill a jumbo muffin tin ¾ of the way then top with extra chocolate or finishing sugar
  7. Bake for 15 minutes or until the muffins slightly rise and no longer jiggle
  8. If you poke the top with a tooth pick if should come out clean

Double Chocolate Chip Muffins

If you love chocolate this is definitely the recipe for you! If you try out this recipe please tag me @kelliericecakes so I can see your recreation!

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Easy Chocolate Cherry Pie

easy chocolate cherry pie

Cherry pie is my all time favorite summer dessert! I wanted to come up with a recipe that looked beautiful, but was still easy enough to throw together quickly. After my second round making this pie I had Patrick’s eight year old make the filling just to test the easy factor. While I love cherries she loves chocolate so we compromised with this easy chocolate cherry pie.

chocolate cherry pie

This pie has a sweet flaky crust, a layer of juicy cherries, chocolate pudding, topped with tons of fresh whipped cream. You can make your own pie crust, buy a frozen one or use a roll of pie crust like I did. While Sophia whipped a box of dark chocolate pudding, I rolled out pie dough to fit our baking dish. I poked the dough with a fork a few times to make sure the bottom didn’t bubble to much and sprinkled a little sugar over the top.

easy chocolate cherry pie

Once I baked the crust I let it cool on the oven. Sophia rinsed a can of sour cherries in the sink and let them drain. I love the canned sour cherry pie filling, but I don’t like all the sugar syrup. Typically if I am in a hurry and don’t have time for fresh cherries I will just rinse a can of cherries. You still get great juicy cherry bites without all the extra added sugar.

easy chocolate cherry pie

To make the fresh whipped cream you just need 5 minutes, an ice cold mixing bowl, 1 cup of whipping cream, and a sprinkle of sugar. To assemble just take your cooled pie crust, fill with cherries, top with chocolate pudding, whipped cream, and your choice of decorative sprinkle. Sophia picked jumbo chocolate chips.

Easy Chocolate Cherry Pie
Author: 
Recipe type: Dessert, Pie
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Easy Chocolate Cherry Pie
Ingredients
  • Pie crust dough
  • 1 can of sour cherries
  • 1 small box of instant dark chocolate jello
  • 2 cups of milk
  • 1 cup of heavy cream
  • 3 tbsp of sugar
  • chocolate chips or sprinkles for topping
Instructions
  1. Preheat the oven to 425 degrees
  2. Lay your pie crust in a baking dish and poke tiny holes in the bottom
  3. Sprinkle with ½ tbsp of sugar
  4. Bake for 15 minutes or until golden brown
  5. While the pie is baking pour your cherries into a dish and rinse
  6. Make sure you get all the remaining water drained out
  7. Prepare pudding according to the instructions on the box
  8. In a cold mixing bowl add the cream and remaining sugar, whip until stiff peaks form
  9. Spread your cherries into the cooled pie crust, top with chocolate pudding and cover with plastic wrap to prevent skin from forming
  10. Just before serving smooth the whipped cream on top of the pie and garnish as desired!

easy chocolate cherry pieeasy chocolate cherry pie

Now just try not to eat straight out of the dish :p!

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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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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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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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Easy Meringue Topping

easy meringue topping

easy meringue topping

Meringue has always been one of those things that intimidated me in the kitchen. I never had a desire to even attempt making a meringue for my pies because I felt like it was sooooo high maintenance. Last week I was testing new recipes and I really wanted a topping that would stand on its own. So I attempted a meringue.

Not only was it just as easy as making my standard whipped cream, but it stood up for perfect. Plus those browned edges look delicious.

You can definitely use fresh eggs, but I had just picked up some pasteurized egg whites and they turned out great.

easy meringue topping

If you use fresh eggs I do think the mix with firm up a little easier. My meringue was very delicate, but still had a great flavor and was able to keep the shape I formed.

Easy Meringue Topping
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 1 pie
 
Easy Meringue Topping
Ingredients
  • 6 egg whites or 1 cup of liquid egg whites
  • 3 tbsp of sugar
  • ⅛ tsp of salt
  • 1 tbsp of vanilla
  • (Here you can add any extract or color you want)
Instructions
  1. Preheat the oven to 350 degrees.
  2. Wipe down a standing mixer with a little dab of distilled vinegar.
  3. Pour the egg whites into the mixture and let sit for about 10 minutes until room temp.
  4. Start whipping the egg whites on a medium speed.
  5. Add in the salt and vanilla.
  6. As you see peaks beginning to form add in the sugar.
  7. You want to whip the mix long enough that the sugar dissolves.
  8. Once the mix is thick and you can pull a spoonful up and it stands on its own you can pour onto your pie. (About 10 minutes)
  9. I piled mine on top of the pile then made peaks with the back of a spoon.
  10. Bake for a few minutes until lightly browned.

easy meringue topping

I topped this one with a little chocolate cookie crumble. I promise you this really is an easy meringue topping. The only extra step from whipped cream is browning the edges.

I hope you enjoy!

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German Chocolate Celebration Cake

german chocolate cake

Why German Chocolate Celebration Cake? This cake is made for celebrating! You start with four 6 inch fudge cake layers, caramel coconut filling, a whipped chocolate frosting, chocolate ganache, caramel, and all the trimmings.

German Chocolate

I topped everything with a little toasted coconut, a bag of almond joy mix, homemade fudge donuts, and homemade chocolate bark. You can top this with anything. I think next time I may try for a chocolate mocha cake next time.

german chocolate cake

These cake layers are so moist and really hold up well during decorating. This is a very time consuming design so I recommend baking the cake layers the day before and wrapping them with plastic wrap. If you keep them in the freezer it will help keep the crumbs at bay as well as retain the moisture.

German Chocolate Cake

German Chocolate Celebration Cake
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 10 slices
 
German Chocolate Cake perfect for celebrating!
Ingredients
  • For the dry ingredients:
  • 2 cups of AP flour
  • ¾ cup of dark cocoa
  • 2 cups of granulated sugar
  • 2 tsp of baking soda
  • 2 tsp of baking powder
  • ½ tsp of salt
  • For the wet ingredients:
  • 3 eggs room temp
  • ⅓ cup of vegetable oil
  • ½ cup of melted cooled butter
  • 2 tbsp of vanilla extract
  • 1 cup of hot coffee or water
  • 1 cup of buttermilk room temp
  • For the coconut filling:
  • 1 cup of heavy cream
  • 1 cup of shredded coconut
  • 1 cup of brown sugar
  • ½ stick of butter
  • For the frosting:
  • 2 sticks of unsalted butter
  • 2 cups of powdered sugar
  • ⅓ cup of cocoa powder
  • ½ cup of melted and cooled dark chocolate (70% melted so nicely)
  • 1 tbsp of vanilla extract
  • ¼ cup of heavy cream
Instructions
  1. Preheat the oven to 350 degrees.
  2. Mix together all the dry ingredients and set to the side.
  3. Mix all the wet ingredients and slowly pour into the dry ingredients.
  4. I like to pour the dry ingredients into a mixer and pour the wet ingredients in while mixing on low.
  5. You can use three 8 inch pans or four 6 inch pans.
  6. Prepare the pans with cooking spray or butter.
  7. Bake the layers for 20-25 minutes or until the centers are set.
  8. Let the layers cool before wrapping and setting in the freezer.
  9. For the frosting:
  10. Whip the butter and sugar then add in the cocoa powder.
  11. Slowly pour in the melted chocolate and continue to whip.
  12. Add the vanilla and cream and turn up the mixer slightly.
  13. The frosting should be thick and smooth.
  14. For the filling:
  15. Over medium heat toast the coconut until slightly golden. Set to the side.
  16. Over medium high heat melt the butter and add the brown sugar.
  17. Whisk until thick and bubbly.
  18. Lower the heat and slowly add in the cream.
  19. Whisk until incorporated.
  20. Turn to low and add in the coconut.
  21. To assemble:
  22. Spread the coconut filling on each layer then spread a thin coat of frosting over the stacked layers.
  23. Put in the fridge for 30 minutes to set.
  24. Use the remaining frosting to finish icing the cake.
  25. Decorate any way you like.
  26. I used caramel and ganache to drizzle over the top and finished with the remaining coconut.

 

german chocolate cake

I’m really excited to try and take my cakes to the next level! Next time you have something to celebrate try out this German Chocolate Celebration Cake! I hope you enjoy!

 

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