Strawberry Poundcake

Poundcake is one of those things that can be tough and dry or sweet and creamy. I have always loved recipes that use a lot of heavy whipping cream, but this time I wants to try something a little different. This strawberry poundcake is reminiscent of a danish. Light crust with a moist cake and lots of berry flavor.

I served this cake on Mother’s Day for a light brunch. I forgot to take a picture, but we whipped a big batch of vanilla whipped cream to top our bites. You could also cut the cake into cubes and make a trifle with strawberries and whipped cream.

This cake is not too sweet so you can have it with a cup of coffee or as dessert after dinner!

I used my all time favorite Rodelle vanilla paste in combination with their vanilla extract. This seriously gives the most delicious vanilla flavor.

Mixing the vanilla with strawberry preserves and fresh strawberries create the perfect balance when you add the cream cheese. I bet you could even slice this into bread sized pieces for some insane French toast!

Strawberry Poundcake

Prep Time 15 mins
Cook Time 45 mins
Servings 10 servings

Ingredients
  

  • 1.5 cups salted butter
  • 8 ounces full fat cream cheese
  • 1.5 cups brown sugar
  • 0.5 cups sugar
  • 0.5 cups sour cream
  • 4 large eggs
  • 2 egg yolks
  • 0.5 cup seedless strawberry preserves
  • 1 cup chopped fresh strawberries
  • 1 tbsp vanilla extract
  • 1 tbsp Rodelle Vanilla Paste
  • 3 cups cake flour
  • 1 tbsp baking powder

Instructions
 

  • Preheat to 325 degrees
    Grease or spray down a cake pan/ bundt pan
    Whip butter and cream cheese
    Add in sugar
    Whip until light and fluffy
    Add in sour cream, vanilla, and eggs
    Add strawberries and preserves
    Slowly pour in flour and baking powder
    Mix until just incorportated, careful not to over mix
    Bake for 45 minutes or until golden brown

Enjoy!

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Caramel Espresso Chip Cookies

What is it about Christmas that just makes you crave warm cups of espresso? Or is it just me?? These cookies are inspired from one of my favorite drinks. Espresso with caramel and mocha sauce.

These chewy chocolate chip cookies have dark chocolate chips, espresso chips, and are stuffed with caramel. They are perfect for any holiday cookie exchange or late night snack!

I created these cookies as part of the #rodellebakingchallenge ! I am so excited to share their give away. If you have been following me for a while you know the Rodelle vanilla extract is my all time favorite.

Ingredients

1 stick room temperature salted butter

1/3 cup of granulated sugar

3/4 cup of light brown sugar packed

2 large eggs

1/2 cup of instant vanilla pudding mix

2 tbsp of Rodelle vanilla extract

1 tsp of baking soda

1 tsp of cinnamon

1 cup dark chocolate chips

1 cup espresso chips

12 chewy baking caramels

Directions

Preheat oven to 350

In a mixer whip the butter and sugars

Add in the extract, eggs and pudding mix

Slowly mix the cinnamon, baking soda and flour

Hand fold in the chips to prevent over mixing

Roll into 12 even balls

Push the caramel into the middle of each until covered

Flatten slightly to the size you like these do not spread much

Decorate with sprinkles!

If you do not have espresso chips just add another cup of dark chocolate chips and 2 tbsp of instant espresso powder

Enter to win Rodelle’s baking challenge! Follow @rodellevanilla on Instagram. Bake one of the influencer collab recipes and tag them at #rodellebakingchallenge !

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Cookies and Cream Spider Cake

We had a wild Halloween weekend filled with kids! Friday the kids dressed up and we went to a food truck event. I was so excited about my Chicago dog until I saw Patrick’s bulgogi tacos. Everything was delicious and the weather was gorgeous!

On Saturday the nephews came so we had 5 kids ranging between 6-11. They convinced me that we just had to have a cake for dessert.

When I was checking out at target I saw these unicorn chips so I already had cookie dough resting.

I baked three layers of dark chocolate cake and whipped up a true chocolate buttercream. I always use a good quality cocoa powder and salted butter. Rodelle gourmet cocoa is my favorite.

After evening out my layers, I crumbed the scraps and set them to the side. I made a vanilla buttercream and added my cake crumbs for my cookies and cream frosting.

The spider was actually super easy. I used more cake scraps and shaped it before dipping in melted chocolate. Then just piped frosting on top.

I frosted the entire cake including layers with the chocolate buttercream before going back over with the cookies and cream frosting.

Decorate any spooky way you want!

Ingredients

Chocolate cake layers from your favorite recipe or box mix

6 cups of powdered sugar

2 sticks of salted butter

1/2 cup of cocoa powder

1/2 cup of heavy cream

2 tbsp of vanilla extract

1 tsp of cinnamon

1 cup of chocolate chips melted

Sprinkles, cookies and candies for decorating

Directions

Beat 1 stick of butter, 1 tbsp of vanilla, cinnamon, and cocoa powder

Add in 3 cups of powdered sugar slowly using up to 1/4 cup of cream until you have desired consistency

Mix the remaining butter, sugar and vanilla add in some crumbs from your chocolate cake scraps whip with the remaining cream until light and airy

Frost the layers and do your crumb coat with chocolate buttercream

Finish frosting with the vanilla

Use melted chocolate for web designs or your chocolate spider

Decorate as desired!

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Bee Sting Cake

We spent our mini moon after the wedding in a tiny German inspired town. One of the big things I noticed was all the baked goods were light and airy with some sort of almond topping.

I really wanted to try making a classic Bee Sting Cake. A cross between a bread and cake with honey vanilla pastry cream. I always start out thinking my recipe will be classic, but then I start adding ingredients until it is very loosely based on the original. I couldn’t help but add cinnamon and brown sugar. The flavors just all pair soooo well together!

The texture is much lighter than bread, but still has that yeast feel. The crumble on top of the cake is the only truly sweet element. I added fresh whip cream to really turn it into a summer dessert.

This cake was the perfect time to break out my favorite Rodelle vanilla ingredients! The vanilla bean paste is my all time favorite. That plus the vanilla extract definitely intensify the honey.

Ingredients

For the cream –

3 egg yolks

2 tbsp of Rodelle vanilla bean paste

1 tbsp of Rodelle vanilla extract

1 tbsp of cornstarch

1/4 cup of honey

1/2 cup of sugar

1 1/3 cup of whole milk

For the cake-

2 eggs

1/2 cup of salted butter

2 cups of AP flour

1/2 cup of warm whole milk

1 packet or 2 1/2 tbsp of dry active yeast

1/2 cup of sugar

2 tbsp of honey

1 tbsp of Rodelle vanilla extract

1 tsp of salt

For the topping-

1/2 cup sliced almonds

1/4 cup of honey

1/4 cup brown sugar

1 tsp of cinnamon

Directions

For the pastry cream-

In a sauce pan heat half the sugar, vanilla paste, vanilla extract, and milk until almost boiling. Little bubbles will rise to the surface. Reduce to medium low.

In a bowl mix egg yolks, honey and remaining sugar.

Add the egg yolk mixture to the sauce pan. Whisk continuously to avoid the eggs from curdling.

In a separate bowl mix the cornstarch with a little water to make a paste. Add to the sauce pan.

Whisk over medium high heat until the cream has thickened and coats the back of the spoon.

Let cool and set the in fridge. I like placing plastic wrap into the top to avoid skin texture from forming.

For the cake-

In a mixer (with a dough hook) add the warm milk, yeast, and sugar. Let sit until the yeast bubbles.

Add the remaining ingredients and mix until ingredients are fully incorporated. The dough will look like a cross between bread dough and cake batter. Slightly loose and sticky.

Preheat the oven to 350 degrees. Cover the dough and let rise for 30 minutes to an hour.

You can grease a 9 inch cake pan or use parchment paper. I prefer parchment.

Place dough in lines pan and spread the best you can. Just try and keep everything even.

Top with the honey, brown sugar, and almonds.

Bake for 35-40 minutes until set.

Let cool before slicing the cake into two layers.

Spread the cooled pastry cream on the bottom layer before placing on the top layer.

Serve with fresh whipped cream if you like!

Definitely made for impressing guests, but would be great for a not too sweet brunch!

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Pizza Flatbread

If you live anywhere near a Sprouts farmers market you definitely need to download their app. We discovered recently that you can do all your shopping on the app to make a list or have everything delivered! Since I am currently obsessed with fresh lemon and herbs we have been going to the store every few days. This recipe takes everything I love about summer and pulls it together in this awesome appetizer!

The dough takes about 30 minutes to rise. While that happens you can throw together your sauce! Top with whatever you have available and wow your guests (or family) with this super easy flat bread!

The lemon oil and herbs are what make this recipe stand out about the traditional flatbread. Everything is so fresh.

Ingredients

1 1/2 cups of AP flour

1 packet of dry active yeast

3/4 cups of warm water

1 tsp of lemon zest

Juice from one lemon

1/2 cup of olive oil

2 tbsp of sugar

1/2 tsp crushed red pepper

1/2 cup of chopped herbs ( I used oregano and basil)

Pepperoni

Fresh mozzarella

2 tbsp of tomato paste

1 cup of chopped tomatoes

1 tbsp of garlic

Directions

Preheat the oven to 400 degrees

Mix yeast, sugar and water and let sit for 5 minutes

Add in the flour, lemon zest and half of the herbs

Mix with a dough hook until smooth ( add more flour if needed)

Drizzle a little oil over the ball cover and let rise

Tip** place in an oiled bowl and cover with plastic wrap. Let sit on top of the oven while it preheats

In a sauce pan heat chopped tomatoes, garlic, lemon juice, remaining herbs, crushed red pepper, over medium heat. Add water if you need to as it cooks down. Once it starts to thicken like a paste add 1 tsp of oil or butter.

Pat out the dough on parchment paper and drizzle liberally with olive oil. Season with salt and pepper.

Cook for 5 minutes then slather the bread with your tomato mixture. Bake for another 5-10 minutes until the dough starts to look golden brown.

Add your cheese and pepperoni. Broil until cheese melts and pepperonis crisp.

Serve with side of olive oil!

What’s your favor summer appetizer?

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Banana Pudding Cupcakes

This post is in collaboration with Rodelle. All opinions are my own. Thank you for letting me support my favorite brands!

Happy Valentines Day! Every year I usually do some kind of extra chocolate recipe. This year I branched out and experimented with Patrick’s favorite flavor profile- banana pudding.

These cupcakes are super easy to throw together. They are perfect for those last minute party desserts! We don’t like artificial banana flavors so everything starts with a rich vanilla custard. Then I added fresh chopped banana.

You guys know I love Rodelle. Their line of extracts are some of the best I’ve ever baked with to date. For the filling I used the bakers extract which is a super rich vanilla with a creamy caramel/chocolate undertone and I also used the vanilla paste. The combination leaves you with such an amazing custard base that pairs perfectly with banana.

The frosting is my go to vanilla buttercream. Not too sweet, but very airy and creamy.

The chocolate hearts are optional, but super easy. You just melt your favorite baking chocolate and pour into a ziplock bag. Snip the bottom corner and draw your hearts! I put them in the freezer for 15 minutes for the best texture.

Ingredients

For the cake use your favorite recipe or box mix. I used a classic vanilla recipe.

For the filling

1 ripe banana chopped

1 egg yolk

2 1/2 cups of whole milk

1 tbsp of Rodelle bakers extract

2 tbsp of Rodelle vanilla paste

3 tsp of corn starch

1/2 cup of sugar

1 tbsp of salted butter

For the frosting

1 stick of salted butter

1 tbsp of vanilla extract or the bakers extract

3 cups of powdered sugar

1 tsp of cream or milk

For the top

Sliced banana, sprinkles, and chocolate hearts

Directions

For the filling

Heat the milk, vanilla paste, bakers extract, sugar, cornstarch, butter, and egg yolk over low heat.

Whisk until throughly mixed and turn heat to medium.

Whisk until mixture slightly bubbles and starts to thicken.

Remove from heat.

Add chopped banana and let cool in the fridge.

Add plastic wrap pushing to the top of the mix to avoid skin.

Scoop the middles out of the cupcakes and fill with the pudding once cooled.

For the frosting

Whip the butter and extracts.

Start adding the powdered sugar slowly.

Use the cream/milk if you need to thin the consistency.

Whip until you are happy with the texture.

Top your cupcakes and decorate!

I hope you all have an amazing holiday!!!

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Quick Chewy Chocolate Chip Cookies

How in the world is it only two weeks to Christmas already!!!! This is my all time favorite time of year. I have been preparing for weeks and now it is flying by so fast! We are having a Christmas party at the end of the month and I have been experimenting with lots of recipes to find the best to serve at the party. These cookies definitely made it!

I have been combing through recipes on Pinterest trying to find the ultimate chocolate chip cookie that doesn’t take me all day. These cookies come together in about 15 minutes and are so perfect for my cookie style. They are soft and chewy with slightly crisp edges. All the chocolate chips are melty and gooey. 

Here are a few tips for your cookie making magic. Freeze some of your chocolate chips. I like to do an assortment of chocolates with room temp chunks and frozen chips. This helps them hold their shape while the chunks gets super melty. Bring your butter and egg to room temp before making your batter. Use parchment paper for these. If you use any tip make sure it is this one. This paper keeps the cookies from over browning and no mess. 

Ingredients:

2 cups of assorted chocolate chips/chunks

1 egg room temp

1 stick of salted butter room temp

3/4 cups of dark brown sugar

1/2 cup of granulated sugar

2 tbsp. corn starch

1 tsp baking soda

1 1/2 cup of AP flour

2 tbsp. of vanilla extract

holiday sprinkles of your choosing!

Preheat the oven to 350 degrees. Line your baking pan with parchment paper. 

In a mixer add your butter and sugar. Whip until light and fluffy (around 3 minutes). Add in the vanilla and the egg. Start adding in your dry ingredients. Slowly mix until combined. Do not over mix. Add in the chocolate and sprinkles. Put in the fridge for about 5 minutes. Drop in even sized balls of dough on the parchment  paper. Bake until the edges and tops are barely golden brown. About 7-10 minutes. I bang my pan after I pull them out of the oven to get rid of any extra air. Let rest about 3 minutes before moving to a cooling rack. Makes about 12 large cookies.

I hope you enjoy! PS. I am using a new blog layout and I haven’t figured out the recipe portion yet. I will soon! 

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Soft Chocolate Gingerbread Cookies and Giveaway Time!

soft chocolate gingerbread

This post is in collaboration with Rodelle Vanilla! All opinions are my own. I am so excited to be part of their cookie campaign again this year. Stop by their website to check out all the other ambassador’s cookie recipes!

It is finally that time of year! Let the Christmas cookie chaos  begin! I have been practicing with dough recipes for weeks now. Last weekend we picked up a fresh cut tree and once the house started to smell like that sweet pine I was more inspired than ever.

soft chocolate gingerbread

Do you change your Christmas décor theme every year? Or do you keep it the same? We change ours, but filter in all of our favorite pieces. This is our first year in the new house so we wanted everything to be extra cozy with the big fireplace and the hard wood floors. Everything is red and black buffalo check with faux fur and mixed textures.

soft chocolate gingerbread

I am very excited to announce the first giveaway on Kelliericecakes in collaboration with Rodelle Vanilla! Entry is so simple. Just make sure you are following Kelliericecakes on Instagram and RodelleVanilla on Instagram, leave me a comment on my giveaway Instagram post letting me know what you are most excited about baking this holiday season, and that is it! The giveaway will last 12-2-2018 through 12-9-2018. Comment as many times as you would like! Rodelle will send the winner some of my favorite products to use during the holidays- 8oz cocoa, 2ct vanilla bean, 4oz vanilla paste, and 4oz vanilla extract.

soft chocolate gingerbread

Ok ok ok back to these soft chocolate gingerbread cookies. My favorite thing about this recipe is how they hold their shape while still being able to handle all the extra decorations. I like to dip mine in chocolate. For these I alternated with peppermint white chocolate and dark chocolate.

soft chocolate gingerbread

These cookies taste great alone, with buttercream, or royal icing. I tweaked the recipe my mom has always used to get this thick chewy texture with a hint of chocolate.

soft chocolate gingerbread

soft chocolate gingerbread

Soft Chocolate Gingerbread Cookies and Giveaway Time!
Recipe Type: Holiday Baking
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 12
Soft chewy chocolate gingerbread perfect for your favorite holiday cut out.
Ingredients
  • 1 large egg at room temp
  • 3/4 cup of molasses
  • 1 tsp of Rodelle vanilla extract
  • 1/2 cup of sugar
  • 1/4 cup packed dark brown sugar
  • 1 stick of room temp salted butter
  • 2 tbsp of Rodelle cocoa powder
  • 2 1/4 cups of flour plus more for the cut outs
  • 1 1/2 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1 tbsp of cinnamon
  • 1 tbsp of ground ginger
  • 1/2 tbsp of ground nutmeg
Instructions
  1. Preheat the oven to 350 degrees
  2. In a mixture whip the butter and sugars for 3-5 minutes until pale and airy
  3. Add in the vanilla, egg, and molasses
  4. Mix in the cocoa powder
  5. Sift together the flour, baking powder, baking soda, and spices
  6. Add in slowly until fully incorporated
  7. If using a standing mixture make sure to scrap the bottom in between mixing
  8. Wrap the dough in plastic wrap and place in the fridge for 15 minutes
  9. Lightly flour your working space and roll out the dough to 1/2 inch
  10. Cut out the shapes you choose and place on a parchment paper lined baking sheet
  11. Bake for 6-8 minutes until set and very lightly browned
  12. Cool on the baking sheet before moving
  13. Decorate once fully cooled
  14. If you want them dipped in chocolate just melt down your favorite chocolate without anything added
  15. Dip and let dry chocolate side up
  16. Flip and decorate

soft chocolate gingerbread

soft chocolate gingerbread

If you try out this recipe make sure you tag me @kelliericecakes so I can see all your work! Don’t forget to enter the giveaway!

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Sweet Potato Dinner Rolls

sweet potato rolls

Thanks Giving is only weeks away! Every year I scramble to get everything ready in time. This year I am planning early and having a stress free holiday. What kind of holiday person are you? Christmas decorations before or after Thanks Giving?

sweet potato rolls

Usually we wait until the weekend after Thanks Giving, but this year we were planning out our decorations and ended up putting half of them up already. We are currently half red buffalo plaid an half white pumpkins. It takes us so long to put up the decorations I just want to make sure we have a full month to enjoy them!

sweet potato rolls

Now back to these sweet potato rolls. Patrick hates all things sweet potato and these are his favorite dinner rolls I have ever made. I have yet to tell him what they are made with … oops!

They always turn out so perfectly sweet and fluffy. This time I made a cinnamon honey butter that paired so well with them. Usually I make this dough in my bread machine, but this time I used the dough hook on my kitchen aid. The dough came together in minutes!

sweet potato rolls

Sweet Potato Dinner Rolls
Recipe Type: Bread
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 10
Light and airy sweet potato dinner rolls.
Ingredients
  • 2 medium roasted sweet potatoes
  • 1 tsp of salt
  • 4 tbsp of melted butter cooled
  • 1 packet of dry active yeast
  • 1/2 cup of very warm water
  • 2 eggs room temp
  • 4 tbsp of sugar
  • 1 tsp of honey
  • 3 1/2 cups of flour sifted
  • oil for proofing
Instructions
  1. Roast two sweet potatoes and let them cool
  2. In a mixing bowl add the dry yeast, the sugar, and the water
  3. Let sit for 5 minutes until the yeast bubbles
  4. Add in the honey and the eggs
  5. Pour over the cooled butter and scoop out the inside of the sweet potatoes
  6. Mix on low with the dough hook
  7. Sprinkle in the salt and start adding the flour 1/2 cup at a time
  8. Once the flour is all added in roll into a ball
  9. Pour a little oil over the time of the dough and cover with plastic wrap
  10. Let rest for 30 minutes
  11. Preheat the oven to 400 degrees
  12. I like to use a brownie pan to cook the rolls in so they are touching
  13. Roll the dough into uniform size balls and place in a greased pan
  14. Cover and let rise another 30 minutes
  15. Bake until the tops are golden brown

sweet potato rolls

If you want to try the butter just mix a tsp of cinnamon and a tsp of honey into 1/4 cup of soft butter. Spread onto a warm roll and enjoy!

 

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Caramel Macchiato Brownies

caramel espresso brownies

This Labor Day weekend ended up being filled with a lot more carbs then I intended! We had a busy few days at work before I headed up to North Carolina. My best friend just had her first baby and I already love her soooo much! Unfortunately, while we celebrated a new life the real reason I was in town is because my grandmother has not been doing well. They recently transferred her to hospice care. It is so hard to see her that way.

Due to the mix of the holiday and stress (and the awesome fall weather!) I was craving everything sweet. These brownies were perfect. They have that glossy crispy top and espresso fudge center. Swirled with caramel for a delicious caramel macchiato flavor.

caramel espresso brownies

Patrick enjoyed his served with extra caramel and a scoop of vanilla ice cream. This is an awesome treat for celebrating or just because you need a brownie!

caramel espresso brownies

Caramel Macchiato Brownies
Recipe Type: Dessert
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 10
Fudge espresso brownies with caramel swirl.
Ingredients
  • 4 large eggs
  • 2 cups of melted chocolate chips
  • 2 cups of dark cocoa powder
  • 1 1/2 cup of flour
  • 2 1/4 cups of sugar
  • 3/4 cup of salted butter
  • 1/2 tsp of salt
  • 1 tsp of baking powder
  • 2 tsp of vanilla bean paste
  • 2 tsp of instant espresso powder
  • 1/2 cup of caramel sauce
Instructions
  1. Preheat your oven to 350 degrees
  2. Melt the butter and let cool slightly
  3. Mix together the eggs, vanilla bean paste, espresso powder, cocoa powder, salt, and baking powder
  4. Add the chocolate and sugar to the butter and mix until smooth
  5. Add into the egg mixture (just make sure the butter has cooled enough so it won’t curdle your eggs)
  6. Mix in the flour
  7. Do not over mix
  8. Pour into a greased 9 inch baking dish
  9. Smooth out the batter and drizzle caramel on top
  10. Bake for 35-40 minutes until the batter is no longer jiggly
  11. Let rest for 1 hour before serving

caramel espresso brownies

Enjoy!

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