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 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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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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Merlot Brownies with Merlot Ganache and Sea Salt

 

red wine brownies

Every Valentine’s Day I sit and contemplate- wine or brownies? I picked up some of my favorite red wine from Trader Joes and I knew I wanted to do a Merlot infused ganache.

red wine brownies

Once I started throwing together the brownie batter I drizzled a little more Merlot into the batter. The result was sooo good. The wine brings out the richness in the chocolate while keeping them so fudgey and moist.

These are honestly even better the next day. Enjoy them with a little cocoa whipped cream or on their own!

Merlot Brownies with Merlot Ganache and Sea Salt
Author: 
Recipe type: Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Merlot Infused Brownies
Ingredients
  • 1 cup of sugar
  • 1 stick of salted butter
  • 2 tbsp of vanilla
  • 2 eggs
  • ¼ cup of Merlot
  • ¾ cup of cocoa powder
  • 1 tsp of baking soda
  • ½ cup of AP flour
  • For the ganache
  • ½ cup of heavy cream
  • 1 cup of chocolate chips
  • 2 tbsp of Merlot
  • Finish with sea salt
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cream together the butter, sugar and vanilla.
  3. Add the eggs.
  4. Add in the baking soda and flour.
  5. Lightly mix until incorporated.
  6. Pour in the Merlot and stir until you have an even batter.
  7. Bake for 20-30 minutes until center is set.
  8. For the ganache-
  9. Heat the cream in the microwave for about 40 seconds on high.
  10. Add the vanilla and chocolate.
  11. Mix until the chocolate starts to melt.
  12. Add the Merlot and whisk until smooth.

Happy Valentine’s Day!

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Chocolate Ganache Cake With Cheesecake Filling

Chocolate Ganache Cake

Chocolate Ganache Cake

One of my favorite things about Valentine’s Day is all the fun desserts. Even after all my brainstorming I still came up with mostly chocolate covered things… I can’t help it! We are a chocolate household. This Chocolate Ganache Cake came just in time!

Chocolate Ganache Cake

I knew I wanted something rich with a subtle coffee flavor. First came this extra moist chocolate cake. Not overly sweet. Then a light and creamy cheesecake filling. Dyed pink of course to be extra festive! Then came the whipped ganache.

chocolate ganache cake

If you want to skip down to the ganache recipe and eat it straight out of the bowl – that is perfectly ok with me! This whipped ganache is everything I dream of when putting together recipes. It has that really rich chocolate flavor, but the texture is so light and fluffy.

Chocolate Ganache Cake

The entire cake is covered with the whipped ganache then topped with a thick dark chocolate ganache. I used a straight spatula to “ombre” the two together. The result is sooooooo good! I’m not going to lie to you. This cake is very time consuming, but I promise it is worth it!

chocolate ganache cake

Chocolate Ganache Cake With Cheesecake Filling
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Chocolate cake with a cheesecake filling and ganache topping.
Ingredients
  • For the cake:
  • 1 cup of sugar
  • 3 eggs room temp
  • 1 tbsp of vanilla extract
  • 1 cup of buttermilk or sour cream
  • ½ stick of unsalted butter room temp
  • 1 cup of strong coffee
  • ¾ cup of cocoa powder
  • 1½ cups of flour
  • 1 tsp of baking soda
  • 2 tsp of baking powder
  • ½ tsp of salt
  • Cheesecake Filling-
  • 1 block of cream cheese room temp
  • 1 cup of powdered sugar
  • 1 tsp of vanilla extract
  • 2 tsp of heavy cream
  • Whipped Ganache-
  • 1 cup of heavy cream
  • 2 cups of semi sweet chocolate
  • ½ stick of unsalted butter
  • 1 tsp of vanilla extract
  • Ganache Topping-
  • 1 cup of dark chocolate
  • ½ cup of heavy cream
Instructions
  1. Preheat the oven to 350 degrees.
  2. Whisk the flour, cocoa powder, baking soda, baking powder, and salt in a bowl and set to the side.
  3. In a mixture on low cream together the butter and sugar.
  4. Add in the eggs one at a time.
  5. Mix in the vanilla extract.
  6. Pour half of the dry mix into the batter and continue to beat on low.
  7. Add in the butter milk.
  8. Pour in the remaining dry mix.
  9. Mix on low until combined.
  10. Do not over mix.
  11. Add in the coffee and mix just until incorporated.
  12. Pour into prepared baking pans. I used 2 6inch pans. This is enough batter to divide between 3 6 inch pans or 2 9 inch pans.
  13. Bake until the center is set.
  14. Be very careful not to over bake.
  15. For the cheesecake filling-
  16. Cream the cream cheese, sugar, vanilla, and cream.
  17. Let set in the refrigerator while cake bakes and cools.
  18. For the whipped ganache-
  19. Microwave the cream until hot to the touch.
  20. Pour over the chocolate and let sit for about 5 minutes.
  21. Add in the vanilla and butter.
  22. Mix together until thick and creamy.
  23. Let set for at least an hour. Mixture needs to be completely cooled and thick.
  24. Whip until light and airy. Do not over mix because it will start to look grainy and crumbled.
  25. For the topping-
  26. Heat cream until hot to the touch and pour over the chocolate.
  27. Let sit for 5 minutes then stir.
  28. Do this step last because you are going to pour this over the top of the cake.
  29. To assemble-
  30. Fill cooled cake layers with the cheesecake filling.
  31. Put in the freezer for about 15 minutes. This will keep the filling from melting into the ganache.
  32. Spoon the whipped ganache over the cake and spread a thin layer over the entire cake.
  33. Pour the liquid ganache over the top. If it drips that is ok.
  34. If you want an ombre look you can use a straight spatula to go back over the cake.
  35. Decorate with sprinkles!

You can keep this cake in the fridge for up to one week. I hope you enjoy!

 

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Salty Olive and Cheddar Bread

cheddar olive bread

Something about fresh baked bread just gives my house such a homey feel. We do not eat a lot of bread believe it or not which is really hard on my Italian roots. My mother makes some of the greatest bread I have ever had. Growing up we always had home made yeast rolls with any special meal. While my family is not a fan of olives, I am obsessed! I love all kinds. The saltier the better. These olives I picked up from a local farmers market. Marinated in garlic, pepper, olive oil and thyme. I added the cheddar for a little creaminess and one more kick of salt.

cheddar olive bread

Since I have so much salt added to the bread I added a little extra sugar. It created the perfect balance of flavor in this yeast dough. I let the dough rise on the pan at room temperature then cut my slits into the dough. Then I allowed it to cold rise in the fridge for 30 minutes. I find that allowing the dough to rise in a colder environment gives you a much flakier crust.

cheddar olive bread

Salty Olive and Cheddar Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12 slices
 
Sweet yeast bread packed with cheddar and olives.
Ingredients
  • 1 packet of dry active yeast
  • 1 cup of warm water (more hot then cold but not too hot to the touch)
  • 1 egg
  • 3 tbsp of sugar
  • 1 tbsp of salt
  • 3½ cups of AP flour
  • ½ cup of chopped marinated olives
  • 1 tbsp of chopped garlic
  • 1 cup of shredded cheddar
Instructions
  1. I used a bread maker to form my dough. You are welcome to use your hands or a standing mixture with dough hook.
  2. In the bread maker bowl I add my yeast, sugar and water. Then I let it sit for about 10 minutes until fragrant and bubbly.
  3. Add the egg.
  4. cups of flour.
  5. Adding salt last.
  6. (I don't like my salt touching the yeast because it can start to kill the rise)
  7. I set the bread maker to the dough setting. It kneads for 10 minutes rises for 30 minutes kneads for 10 minutes then rises for 1 hour.
  8. After the dough rises for the full 1.5 hours I lay it on a floured surface and lightly flatten.
  9. Add the cheese, olives, and garlic to the center.
  10. Then fold back up into a ball.
  11. I very lightly knead the ingredients into the dough.
  12. Then form an oval loaf.
  13. Pinch and tuck the ends of the dough to prevent spreading.
  14. Let rise on the counter for 15-20 minutes.
  15. Score the top with your choice of design.
  16. I like doing 3 even cuts down the center about ½ inch down.
  17. Let rise in the refrigerator for 15-20 minutes (this is optional but I really love the texture it gives the crust)
  18. Preheat the oven to 400 degrees.
  19. Bake for 30 minutes or until golden brown.

This dough is a great starter for any kind of yeast loaf you want to make. You can add different cheese, herbs, chocolate, really anything you can think of!

We had this bread with soup the first night then Patrick sliced it up with fried eggs for the rest of the week.

I really hope you try this recipe! Don’t forget to tag me #kelliericecakes if you do!

cheddar olive bread

 

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Caramel Chocolate Cake With Nutella Frosting

halloween cake

Halloween treats are my favorite kinds of desserts to make! This Caramel Chocolate Cake is no different. I used a basic chocolate cake batter and elevated it with layers of salted caramel, nutella frosting, and sugar glass shards. I will warn you- these sugar shards were pretty sharp. They taste awesome, but I removed them from the cake before the kids dove in. Just in case.

halloween chocolate cake

You may be wondering what those green splats are on the glass. They were supposed to be spiders… I tried to draw them on while the sugar was setting because I wanted it to look like they were inside the glass. Kind of a big fail. They ran all over creating a slime look. According to Patrick’s son it was really cool, but I still want to try again with the spiders.

The frosting is my favorite chocolate buttercream with a hint of nutella and the bloody topping is salted caramel sauce with a little food coloring.

chocolate cake

I love a cake with surprise filling. I lined the edges of each cake layer with nutella frosting then filled the rest of the space with caramel sauce. It makes for a really moist and flavorful cake!

Caramel Chocolate Cake With Nutella Frosting
Recipe type: Chocolate Cake, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Chocolate cake filled with caramel and nutella frosting. Topped with sugar glass shards and even more caramel.
Ingredients
  • For the cake:
  • ¼ cup of melted salted butter
  • 1 cup of sugar
  • ½ cup of hot coffee ( I used caramel coffee)
  • ½ cup of cocoa powder
  • 1 egg at room temp
  • 1 tbsp vanilla
  • 1 tsp baking powder
  • ½ tsp baking soda
  • For the frosting:
  • 4 cups of powdered sugar
  • 1 tbsp of vanilla extract
  • ½ cup of cocoa powder
  • 2 tbsp of nutella
  • 1 stick of room temp butter
  • 2 tbsp of heavy cream
  • For the salted caramel:
  • 1 cup of brown sugar
  • 4 tbsp of butter
  • ¼ cup of cream
  • ½ tsp of sea salt
  • ½ tsp of red food coloring
  • For the glass:
  • 1 cup of sugar
  • ½ cup of water
Instructions
  1. Preheat the oven to 350 degrees.
  2. I added all the ingredients except the coffee to a large bowl and mixed on low until just combined.
  3. Slowly pour in the coffee.
  4. Mix. The batter with be pretty thin.
  5. Pour into three 6in greased pans or two 8 inch greased pans.
  6. Bake for 25 minutes or until there is no longer a jiggle in the center.
  7. While cakes are cooling prep the frosting.
  8. Mix together the butter and sugar.
  9. Mix in the cocoa.
  10. Add the vanilla and cream.
  11. When you have the desired consistency add in the nutella.
  12. I like my frosting on the thicker side, but still spreads easy.
  13. For the salted caramel:
  14. In a small sauce pan melt the butter and add in the sugar. Bring to a boil.
  15. Turn off the heat and add the cream.
  16. Stir until thickened.
  17. Add food coloring and salt.
  18. For the sugar shards:
  19. Bring water and sugar to a boil in a small sauce pan.
  20. Pour on a baking sheet and allow to cool.
  21. Break into pieces once hard (about 15 minutes)
  22. Pipe a thin line of frosting around the inside cake layers then fill with caramel.
  23. Stack layers then continue to frost until entire cake is covered.
  24. Decorated with sugar shards and drizzle with remaining caramel.

This looks like a ton of steps, but I promise it only took me 2 hours with the cooling times. Probably 45 minutes of active time. It is so worth the time! Feel free to get creative. You can skip the nutella and add extra chocolate if you want! It is definitely the time of year to get creative!

 

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Whip Cream Pound Cake with Fresh Cherry Topping

Cream Pound Cake

Now some may say this is not a true pound cake, but this is my favorite way to make a pound cake. The texture is so creamy and sweet it honestly does not need a topping, but I could not pass on these beautiful cherries. The topping is not too sweet. The cherries really stand on their own. I added a little cinnamon to warm them up. If you wanted to pass on the topping and just make the cake this is THE perfect whip cream pound cake to slice and grill or toast.

Pound Cake with Cherry Topping

I am not above using the cherries in the can. I will admit in college I was known to eat them straight from the can with a spoon. I have always been a huge cherry fan. Something about sweet black Georgia cherries though- they are way too hard to pass up. These particular cherries were so juicy. I pitted them and covered them with a little brown sugar. Between the vanilla, cinnamon and brown sugar the cherry flavor really popped.

pound cake

You can keep things simple with a little whipped cream. I love making whipped cream from scratch! Try These Whipped Cream Recipes Here! Or you can make a cream glaze to drizzle over the cherries. It again is not too sweet because I did not want to over power the pound cake.

pound cake

Whip Cream Pound Cake with Fresh Cherry Topping
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 8 large slices
 
Whip Cream Pound Cake with Fresh Cherry Topping
Ingredients
  • Cake:
  • 3 cups of AP flour
  • 2½ cups of granulated sugar
  • 1 cup of unsalted butter room temperature
  • 1 tbsp vanilla extract
  • 6 eggs room temperature
  • 1 cup of heavy cream
  • ½ tsp salt
  • Cherry Topping:
  • Fresh black cherries pitted
  • 3 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1 tbsp corn starch
  • ¼ cup of water
  • Glaze:
  • 3 tbsp heavy cream
  • ½ tsp vanilla extract
  • ¼ cup of powdered sugar
Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease a bundt cake pan.
  3. In a large mixing bowl cream the butter and sugar.
  4. Add the vanilla.
  5. Add in the eggs one at a time.
  6. Whip everything together on high speed for at least 2 minutes.
  7. Add in the cream.
  8. Mix in the flour and salt on low.
  9. Pour into prepared pan and bake for 1 hour and 20 minutes.
  10. The cake will be very golden brown.
  11. For the cherries:
  12. Heat a sauce pan over medium low heat.
  13. Add cherries, sugar, vanilla, cinnamon, and salt.
  14. In a small bowl mix the cornstarch and water.
  15. Pour in slowly once the cherries start to bubble.
  16. Lower the heat so the cherries begin to thicken.
  17. Glaze:
  18. Mix the cream and vanilla then add in the sugar.

This recipe is my favorite for the fourth of July. I love finishing a BBQ or grilled meal with a nice slice of this creamy pound cake. Don’t expect a dry crumbly piece of cake! This cake is one of the most moist and creamy recipes I have made. I hope you try it out this summer! Don’t forget to tag #kelliericecakes if you make this recipe!

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Blueberry Bagels (with coconut flour and organic blueberries)

Blueberry Bagels

A few years ago one of my coworkers brought me breakfast. A breakfast that I can never forget. A giant piping hot toasted blueberry bagel overflowing with raspberry cream cheese and fresh strawberries. It was one of the best bagels I have ever eaten. The mix of berries and that perfect chewy bread make the best on the go sandwiches. I wanted to try and incorporate coconut flour to lower the gluten. Since coconut flour is know for absorbing liquid and being slightly dry I still left all purpose flour in the recipe.

blueberry bagels

These bagels are so chewy with a great sugar crust. Cinnamon and nutmeg warm up the fresh flavor of the organic blueberries. These bagels are not overly sweet so they also pair perfectly with savory sandwiches. I think they would be insanely good with bacon and eggs. Especially some delicious thick cut maple bacon.

blueberry bagels

Blueberry Bagels (with coconut flour and organic blueberries)
Recipe type: Bagels, Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Sweet chewy bagels filled with fresh blueberries.
Ingredients
  • 1 cup of warm water
  • 1 packet of fast active yeast
  • 3 tbsp granulated sugar
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • ½ tsp salt
  • 2 cups of all purpose flour
  • 1 cup of coconut flour (or another 1½ cups of AP flour)
  • 1 cup of fresh organic blueberries
  • 1 egg
  • ½ cup melted butter
  • 6 cups of water for boiling
  • ½ cup of cinnamon and sugar for sprinkling.
Instructions
  1. In a large mixing bowl mix yeast, water, and sugar.
  2. Add in butter and egg.
  3. Lightly mix.
  4. Add in the blueberries, AP flour and coconut flour.
  5. With a large wooden spoon mix lightly.
  6. Add in the nutmeg, cinnamon, and salt.
  7. Lightly knead into a ball and cover.
  8. Let rise for at least 1 hour.
  9. Preheat the oven to 350.
  10. Boil the water in a large pot.
  11. Roll the dough into 6 equal balls for large bagels.
  12. for mini bagels.
  13. Use your finger or the back of the wooden spoon to poke a hole through each ball.
  14. Boil on each side for 30 seconds.
  15. Scoop out with a slotted spoon and place on large baking sheet.
  16. Sprinkled the cinnamon sugar mixture liberally over each bagel.
  17. Bake for 20 minutes or until golden brown.

If you do not want to use coconut flour these bagels still come out great with only all purpose flour. I definitely recommend toasting these and loading them up with your favorite ingredients! Do not be intimidated by these. Once you get the hang of bagels they are so easy to make. If you have a bread maker they are even easier. Just remember the longer you boil the dough the chewier and more dense they will become.

blueberry bagels

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