Wowee that was a mouth full! This chewy brown sugar cookies are rolled in coconut then toasted to perfection before filling the middle with chocolate hazelnut spread. These cookies stayed perfectly soft and chewy for several days after baking! I honestly liked them even better the day after baking. They were delicious warm from the oven, but the brown sugar was so much more prominent the following day.
If you aren’t a fan of coconut you can easily skip it, but I looooooved toasted coconut! Rodelle launched another cookie campaign this year and I am so excited to be a part of it! A lot of the brand ambassadors came together to bring you Cookies By The Dozen ! Check out the link to see all the other cookie recipes!
These are easy to package for gift giving! While the center never truly sets you can layer with parchment paper to avoid a mess. I think they look amazing in cookie tins. I used a healthy amount of Rodelle Vanilla Extract and a sprinkle of the Rodelle Organic Cocoa. These cookies remind me of a super soft chocolate chip cookie, minus the chocolate chips!
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?
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!
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!
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
Preheat oven to 350 degrees
In a mixing bowl stir the butter and sugar
Add in the eggs and vanilla
Mix in the pumpkin
Add the blueberry filling and frozen/fresh blueberries
Mix in the dry ingredients on low - flour, pumpkin pie spice, baking powder, salt
Finish with the milk and stir lightly until just combined
Pour into jumbo muffin tins
Top with sugar
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.
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.
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!
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.
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!
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!
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.
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.
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!
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!
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.
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…
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!
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 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!
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!
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.
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!
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.
Vanilla cake layered with caramel, fresh pineapple, and whipped caramel icing.
For the cake:
Your favorite vanilla cake recipe or a boxed vanilla mix.
For this recipe I used the Betty Crocker Vanilla Cake Mix
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:
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
Preheat the oven to 350 degrees.
In a sauce pan melt the butter over medium heat.
Add in the brown sugar and stir quickly.
Leave mixture until it begins to bubble.
Lower the heat and add in the cream.
Carefully mix until the caramel comes together.
Set to the side to cool.
Mix together the ingredients for the cake batter.
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.
Bake for 25 minutes or until the tops are golden brown.
While the cake is baking mix together the cookie dough.
In the mixture cream the butter and sugar.
Add in the egg and vanilla.
Mix in the dry ingredients.
The dough will come together quickly.
Spread a little powdered sugar on a clean area and add the dough.
With a rolling pin roll out the dough to about an inch thick.
Cut out the pineapples and place on a lined baking sheet.
Bake at 350 for about 8 minutes or until the sides look slightly golden brown.
While the cookies cool wrap the cake layers in plastic wrap.
Freeze while you make the frosting.
This keeps the layers from drying out and keeps the crumbs in place.
For the icing:
Whip the butter and caramel.
Add in the powdered sugar.
Mix in the vanilla.
Slowly add in the cream and any food colorings.
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.
Take the cake layers out and line each inside layer with the icing as a barrier.
Pour over a little caramel.
Top with pineapples.
Stacks the layers and ice the cake.
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.
I hope you enjoy this recipe! If you decide to recreate don’t forget to tag me!
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.
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.
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.
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.
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.
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.
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!