Pumpkin Blueberry Muffins

Pumpkin Blueberry Muffins

Blueberry muffins are my all time favorite snack. I love the bakery style muffins with the sugary tops! Big juicy pieces of fruit in every bite make them healthy though… right?

Pumpkin Blueberry Muffins

When I partnered with Macon Appliance Mart I knew I wanted to incorporate my favorite blueberry muffin recipe. This time I added pumpkin and pumpkin pie spice to give it some fall vibes. I’ve always loved mixing blueberry pie filling with frozen or fresh blueberries for a little extra sweetness! These jumbo muffins will be a breakfast (or snack!) to remember this holiday season!

Pumpkin Blueberry Muffins

I’m just going to keep this post short and sweet because these really are just so simple! This is one of my favorite recipes to pull out when we have company. Most of the time we have the ingredients in the pantry and it is super easy to throw them together!

Pumpkin Blueberry Muffins
Author: 
Recipe type: Muffins, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Bakery style jumbo pumpkin blueberry muffins.
Ingredients
  • 1 can of blueberry pie filling (rinsed and drained)
  • 1 cup of frozen or fresh blueberries
  • ¼ cup of pumpkin puree
  • ½ tsp of salt
  • 2 tsp vanilla extract
  • 1 tbsp of pumpkin pie spice
  • 2 tsp of baking powder
  • 2 cups of AP flour
  • 1 stick of soft butter
  • 1 cup sugar
  • 2 eggs room temp
  • ½ cup of milk room temp
  • extra sugar or brown sugar for topping
Instructions
  1. Preheat oven to 350 degrees
  2. In a mixing bowl stir the butter and sugar
  3. Add in the eggs and vanilla
  4. Mix in the pumpkin
  5. Add the blueberry filling and frozen/fresh blueberries
  6. Mix in the dry ingredients on low - flour, pumpkin pie spice, baking powder, salt
  7. Finish with the milk and stir lightly until just combined
  8. Pour into jumbo muffin tins
  9. Top with sugar
  10. Bake until golden brown about 20-25 minutes

Just a few tips to make sure they come out perfect every time!

As you know I was lucky enough to bake these muffins in a Viking Range kitchen. I tried baking them in a convection oven and a regular oven both at 350. The muffins almost doubled in size in the convection oven and were so light and airy. They came out slightly denser in the regular oven, but were super moist. I think the moral of the story is Viking just has awesome ovens, but if you have access to a convection oven definitely try it out!

Room temp ingredients – this always works for me. When ingredients are all the same temperature they just mix together so easy.

Rising the pie filling- I know this part seems strange, but I promise it is important! One you are taking off all that extra sugar and two you are controlling the moisture you are adding into the batter.

Fresh or frozen blueberries? Honestly either work just fine. I personally buy fresh blueberries then freeze them. I want them to hold their shape as long as possible in the muffins.

Final sprinkle of sugar- natural sugar works the best, but I usually use brown sugar just because I always have it on hand.

Pumpkin Blueberry Muffins

I hope you enjoy!!!

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Chocolate Ganache Cake

chocolate ganache cake

Chocolate ganache cake is one of those desserts you save for a celebration. Layers of moist fudge cake with a hint of espresso, silky chocolate buttercream, and espresso chocolate ganache swirled all over the rest of the cake. Every bite is rich without being overly sweet.

chocolate ganache cake

I first made this cake for my cooking demo at Macon Appliance Mart. The day was so packed and fast paced that I completely forgot to take pictures of the cake once it had been sliced. I can’t believe the demo was already 3 weeks ago! You guys have overwhelmed me with support and love!

viking range kitchen

It is so funny to look back to when LT ( owner of Macon Appliance Mart and my very best friend) and I were 18. We have always had huge dreams and encouraged each other to push ourselves. At the time he was in electronic sales and I was an office manager at a high end boutique. We both knew there were big things in our futures. The best part is I don’t think we have ever been competitive. Just a perfect support system.

viking range kitchen

Fast forward to 30(ish) and he is a business owner with a beautiful wife (aka my new best friend ha!), two little fur babies, and still gives the best advice. While I took a much different path when I moved away from him to Atlanta, GA to become an interior designer and somehow ended up in his footsteps in Electronic Sales. Currently, I am a sales manager sharing my life with Patrick, his two great kids, and our 4 fur children all while building the Kelliericecakes brand.

All the pictures above were taken at the demo in the Macon Appliance Mart Viking Range Kitchen. I feel so blessed to have such an amazing opportunity to do what I love while partnering with my best friend!

Since I forgot to take pictures at the event I decided to recreate this cake with a spooky theme!

chocolate ganache cakechocolate ganache cakechocolate ganache cake

Chocolate Ganache Cake
Author: 
Recipe type: Baking, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Moist chocolate cake with a hint of espresso, silky chocolate buttercream, rich espresso ganache.
Ingredients
  • 1¼ cup of AP flour
  • ¾ cup of high quality cocoa powder ( I used Rodelle Organic Cocoa Powder)
  • 1½ cup of sugar
  • ½ cup of brown sugar
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 2 eggs plus 1 egg yolk
  • 1 tsp of salt
  • ½ cup canola oil
  • 2 cups of boiling water plus 1 pack of instant espresso
  • Buttercream:
  • 1 stick of soft butter
  • ½ cup of cocoa powder
  • 1 tsp of vanilla or chocolate extract
  • ¼ cup of cream
  • 2 cups of powdered sugar
  • Ganache:
  • 4 oz of chopped semi sweet chocolate
  • ½ cup of cream
  • 1 tsp of instant espresso or coffee extract
  • Optional:
  • Sugar cookies, spooky candy, marshmallow, oreos
Instructions
  1. Preheat the oven to 350 degrees.
  2. Spray three 6 inch pans or two 8 inch pans to prep
  3. In a large mixing boil add the sugar, eggs, oil, extract.
  4. Mix together the remaining dry ingredients and add in mixing slowly.
  5. Pour in the espresso water very very slowly.
  6. If using a mixer you may need to scrap the bottom and sides to fully incorporate all the dry ingredients.
  7. Batter will be thin.
  8. Bake for 30 minutes or until set.
  9. For the buttercream:
  10. Mix the butter and 1 cup of sugar
  11. Add the extract and cocoa powder
  12. Alternate the remaining sugar and cream until desired consistancy
  13. Should be thicker than whipped cream, but easy to spread
  14. For the ganache:
  15. Pour the espresso, chocolate and cream into a microwave safe bowl and microwave in 30 second intervals until chocolate is smooth.
  16. After the layers have cooled
  17. Level them off with a knife and spread buttercream in between layers
  18. Spread a very thin layer of butter cream over the cake to crumb coat
  19. Leave in the freezer or fridge for 15 minutes to set
  20. Spread cooled ganache over the cake. (important to cool or your cake will melt all over)
  21. For the decorating:
  22. I made a tombstone and men out of sugar cookie dough
  23. I pulsed oreos into a "dirt"
  24. For the marshmallows I melted 2 cups and just pulled pieces with my fingers (warning!!! very messy!!!!)
  25. I used remaining cake pieces for form a grave
  26. Be creative! Or just eat as is!

chocolate ganache cakechocolate ganache cake

Enjoy!!!!! And don’t forget to check out Macon Appliance Mart if you are in the Western North Carolina area!

chocolate ganache cake

 

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Pistachio Butter Cake (Happy 2nd Birthday KellieRiceCakes.com!)

pistachio butter cake

Yesterday marked the 2 year birthday of kelliericecakes.com! I cannot believe how fast time has flown by here! I am so excited to have found such a perfect outlet for all my food cravings. It is great timing too, because next week I will be at Macon Appliance Mart cooking at our first food demo. Looking back to the day I launched I love seeing how this site and community has grown. I have met so many fantastic people on this journey and learned so much. I can’t wait to see what this new year brings!

pistachio butter cake

Today I wanted to share one of my favorite recipes to celebrate! This pistachio butter cake is definitely going to satisfy any sweet tooth! Airy layers of butter cake with sweet pistachio butter cream and a drizzle of dark chocolate ganache.

pistachio butter cake

You can definitely buy pistachio paste, but making your own is fairly easy. I decorated this cake with some roses I picked up at the farmers market. I have definitely been into simple cake decorating lately. A chocolate or caramel drizzle and fresh flowers will finish any cake!

Pistachios are the perfect compliment to this butter cake. So salty and savory. Sweet and salty is one of my favorite combos so I love the layers of pistachio flavor in the buttercream.

pistachio butter cake

Pistachio Butter Cake (Happy 2nd Birthday KellieRiceCakes.com!)
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Airy butter cake with a sweet pistachio butter cream and dark chocolate drizzle.
Ingredients
  • For the cake
  • 2¼ cups all-purpose flour
  • 1½ cups granulated sugar
  • 3 eggs + 1 egg yolk
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1¼ cups milk
  • ¼ cup vegetable oil
  • 1 stick butter melted and cooled
  • 2 tablespoon vanilla extract
  • For the pistachio paste
  • ¼ cup of pistachios
  • 2 tbsp of water
  • For the buttercream
  • 4 cups of powered sugar
  • 2 tbsp of vanilla extract
  • 3 tbsp of pistachio paste
  • 1 tsp of mint food coloring
  • ¼ cup of heavy cream
  • 2 sticks of soft butter
  • For the ganche
  • ¼ cup of heavy cream
  • 1 cup of dark chocolate chips
Instructions
  1. Preheat the oven at 350 degrees.
  2. In a mixer add the flour, sugar, baking powder, salt
  3. Mix lightly
  4. Add the butter, oil, vanilla, milk
  5. Turn the mixer on low
  6. Add the eggs one at a time
  7. Mix until dry ingredients are combined
  8. Pour into greased pans ( I used 3 6in pans, you can also use 2 8in pans)
  9. Bake for 30 minutes or until tops are set and lightly browned
  10. For the paste
  11. In a food processor pulse the pistachios and water until a thick paste forms
  12. For the frosting
  13. Mix the sugar, vanilla, butter, and pistachio paste until whipped
  14. Add in the cream a little at a time until you get the desired consistency
  15. For the chocolate ganche
  16. Heat cream in a sauce pan until the cream slightly bubbles around the edge
  17. Pull off the heat and add in the chocolate
  18. Stir until completely melted
  19. After the cakes have cooled, spread the icing over each layer.
  20. Stack layers and drizzle with chocolate

butter pistachio cake

Thank you for all of kind comments and support! Here is to another great year!

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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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