Category Archives for Cakes

Starbucks Copycat Lemon Pound Cake

starbuck copycat lemon loaf

Starbucks Copycat Lemon Pound Cake

If you asked me what my run to got to have it item is that someone else makes it is  Starbucks Lemon Pound Cake.  I have it every time I go in there. I just love it. I will say I do not get out as much as I used to so I had to figured out how to get this recipe and then make it at home. I am sure it is something my Grandmother would have loved. This recipe is moist and so wonderful. I can’t tell you how great it smell but it is amazing. I will tell you that the recipe makes two loaves so I do make on and freeze one. I have also been known to make the other one for a friend. I mean who wouldn’t love this. Think of a nice glass of tea or a big glass of milk. It was also the perfect cake to make for the party my daughter and I had. You can see what I did above. I made a little tea party for us! You can only imagine how happy that made her.

Starbucks copycat Lemon Pound Cake

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Super Moist Lemon Bundt Cake Recipe

Super Moist Lemon Bundt Cake Recipe

Moist Lemon Bundt Cake

The holidays are one of my favorite times of the year when it comes to cooking. So many yummy treats, hearty dinners, and cooking large meals for my extended family. I just recently, after years of wanting, got my very own Kitchen Aid Mixer and I was SO excited to make something amazingly delicious with it and my husband requested something with lemon in it. So I got to thinking about a recipe I’ve used before for a Super Moist Lemon Bundt Cake. This cake is oh so moist and light, but decadent once you add a cream cheese icing on top. Hungry yet? Let’s get started! Continue reading

Oreo Cheesecake Recipe

Cheesecake is one of those foods that is so simple to make yet puts a smile on your face with every bite. This Oreo Cheesecake is no different. I got the inspiration for this recipe while grocery shopping. I look at everything in the grocery store as a recipe and as soon as I saw Oreo’s sitting on the shelf the first thing that popped in my head was cheesecake. Naturally!


Whipping up the Oreo Cheesecake was so easy and yes I did snack on a few cookies during the process – don’t judge me! I did have to keep reassuring myself the destruction of the Oreo’s was for a good cause – my belly! By the way, smashing Oreo cookies into itty bitty crumbs is surprisingly therapeutic. Sure you can use a food processor but I prefer my handy dandy meat tenderizer.


Since this was my first time making an Oreo Cheesecake I decided to play it safe and Google it. I found a recipe here and decided to play off of that. It was hard to wait an entire day to try the finished product, but let me tell ya – it was well worth it! You’ll never look at Oreo’s the same after tasting the Oreo Cheesecake. I know I’m crushing Oreo’s and freezing the crumbs from here on out!



Okay, okay – I’ll shut up and give you the recipe 🙂

Oreo Cheesecake
Author: Amber
  • [b]Crust[/b]
  • 22 Oreo cookies, crushed into crumbs
  • 2 tablespoons butter, melted
  • [b]Filling[/b]
  • 12 ounces cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 3 eggs, room temperature
  • 1/3 cup Greek Yogurt
  • 1 teaspoons vanilla extract
  • 15 Oreo cookies, chopped – not crushed
  1. Preheat oven to 325°F;
  2. Combine the melted butter and Oreo Cookie crumbs in a large bowl. I use a spatula to mix mine. Press into the bottom of a 9″ Springform pan.
  3. Bake the crust for 10 minutes.
  4. While the crust is baking, prepare the cheesecake filling. Use the paddle attachment with your stand mixer to whip the cream cheese on medium speed.
  5. Add the sugar and mix to thoroughly combine.
  6. Add the eggs one at a time, continuing to mix, then add the yogurt and vanilla.
  7. Turn the speed up one notch and allow to mix for 2 more minutes. Carefully pour in the chopped Oreo’s and pour the batter in the baked crust. Make sure the filling is even and bake for 40 minutes.
  8. Allow the cake to cool at room temp for 2 hours then cover with plastic wrap and refrigerate overnight.


Caramel Apple Bundt Cake – Carnival Foods at Home

What’s your favorite thing about summer? If the words carnivals, fairs or festivals were in your answer then you’re going to love what I have for you today. Today is the beginning of the Carnival Foods at Home series that I’ll be sharing all summer long.  To kick it off I’ve taken a nostalgic carnival treat and given it new life in the form of bundt cake.


There are so many great things about bundt cake, but my all time favorite is icing/frosting them. You don’t have to make it perfect or even pretty for that matter. You can simply dump whatever bit of ooey gooey goodness you choose over it. In this case that ooey gooey goodness is in the form of homemade caramel. I dumped it on the plate and let it sit overnight to soak into the cake and give it that out of this world flavor I hoped for.


You’d think something this amazing would be difficult to make. In all reality this is so simple, even the caramel is flawless if you use a thermometer (or have experience making caramel already.) Of course you don’t need to dump the caramel like I did, but I wanted it to thicken and harden a bit on the cake to give it that candy like coating. You know, like on a caramel apple – where you bite through it to get that bite of crisp sweet magic waiting beyond that caramel coating.

Okay, so I know you’re mouth is probably watering enough by now and you’re ready for the recipe. Here ya go! I adapted the cake recipe from Martha Stewarts Cinnamon Apple Bundt Cake.

Caramel Apple Bundt Cake
Recipe Type: Dessert
Cuisine: American
Author: Amber
  • [b]For the Cake[/b]
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 sticks unsalted butter, melted
  • 1 1/2 cups packed light-brown sugar
  • 4 large eggs
  • 4 medium apples, cored and chopped into 1/4 inch pieces
  • [b]For the Caramel[/b]
  • 2 cups granulated sugar
  • 1/2 cup water
  • 1 stick unsalted butter, cut into 1/4 inch pieces
  • 1 cup heavy cream, warm
  1. [b]For the Cake[/b]
  2. Preheat the oven to 350 degrees F and spray your bundt pan with cooking spray.
  3. In a medium bowl, sift together the flour, cinnamon, baking powder, baking soda and salt.
  4. In a separate bowl, combine the butter, brown sugar, and eggs. Gently whisk until smooth.
  5. Slowly whisk in the dry ingredients until they’re combined. Don’t beat or mix too much – you just want the dry ingredients to incorporate into the wet.
  6. Use a spoon to turn the apples into the batter and pour into the bundt pan.
  7. Bake for 1 hour or until a toothpick comes out clean. Allow to cool in the pan for 20 minutes and then turn out onto a serving dish.
  8. While the cake is baking start preparing your caramel.
  9. [b]For the Caramel[/b]
  10. In a small sauce pan heat the heavy cream over low heat.
  11. Add the Sugar and water to a heavy sauce pan. Bring to a boil over medium high heat without stirring.
  12. Allow the sugar mixture to continue boiling until it reaches 360 degrees F or a deep amber color.
  13. Once the caramel reaches the desired color/temperature remove it from the heat and slowly add the sliced butter. Be careful as this will most likely sizzle and splatter.
  14. Pour in the heavy cream and allow it to settle (stop sizzling/bubbling.)
  15. Whisk for 10 – 15 minutes until the caramel begins to thicken and becomes smooth.
  16. Let it cool for 15 – 20 minutes before topping your cake.


#FreshNFruti Pina Colada Cake & Strawberry Daiquiri #Sponsored

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias®  and Fruti #cbias #SocialFabric #FreshNFruti

How long did you wait for the weather to finally warm up? We’re still having a few chilly days here but there’s no denying Spring has sprung! I don’t know about you  but when I feel the sun on my skin and see and smell those familiar Spring feature I get a bit giddy inside. It’s my absolute favorite season ever and the perfect time for some of my favorite things: Pina Colada Cake and Strawberry Daiquiri’s.

Today was absolutely beautiful so I decided to head up to Sam’s Club. I enjoy shopping there and love stocking up on stuff I need. While I was in the ice cream section I saw something that stood out and was screaming my name; a Chunks O’ Fruti variety pack with Caribbean Mix, Pina Colada, Strawberry & Strawberry Cream bars. After further investigation I noticed the Chunks O’ Fruti bars were 100% natural – no artificial ingredients in here. They’re vegan and gluten free as well as kosher certified. There are no colors or high fructose corn syrup added either.  What’s not to love?! (See more of my shopping trip, and more mouth watering pics in my Google+ Album)


The Chunks O’ Fruti variety pack was an inspiration for this Strawberry Daiquiri and Pina Colada cake. The flavors, especially the pina colada, were exactly what I needed. Not only are these bars the perfect ingredient, they’re the perfect healthy snack for kids and grown ups. Let me just say they are absolutely delicious alone! The chunks of fruit are just what I want in a fruit snack. Here are my recipes, if you make them I’d love to know what you think!


Did I mention fruit is the first thing listed on the ingredients. That means there is more fruit than any other ingredient in these bars, and that’s how it should be.

Strawberry Daiquiri


Ingredients (for 1 drink)

1 Strawberry Fruti Bar (slightly softened, but not defrosted)
1 tablespoon Bacardi Light
1 teaspoon sugar
1 teaspoon lime juice


Combine all of the ingredients in a metal bowl or cup and use an immersion blender to mix. Pour into a serving glass, garnish with a lime slice and halved strawberry.

Fruti Pina Colada Cake
Recipe Type: Dessert
Cuisine: American
Author: Amber
  • 1 1/2 cups granulated sugar
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons (cold) unsalted butter – cut in 1/4 inch pieces
  • 1 cup vegetable oil
  • 3/4 cup milk
  • 2 large eggs
  • 3 Pina Colada Fruti bars
  • 1 tablespoon coconut extract
  • 1 cup flaked coconut
  • 2 cups coconut milk, separated
  • [b]Frosting[/b]
  • 2 cups powdered sugar
  • 6 tablespoons (1 stick) unsalted butter, softened
  • 1 teaspoon coconut extract
  • 2 tablespoons crushed pineapple
  • 3 teaspoons (plus more if needed) pineapple juice
  • 2 tablespoons coconut milk
  1. Preheat the oven to 350 F and flour/oil 2 cake pans (9 inch or one 9″ one 8″.) Put the Fruti bars in a microwave safe bowl and heat for 30 seconds to melt. Set aside.
  2. Whisk together the sugar, flour, baking soda and salt until no lumps are visible.
  3. Put the mixture in the bowl of a stand mixer using the paddle attachment. (A hand mixer should work as well) Add the butter and turn the mixer on, starting on low. Slowly pour in the vegetable oil and milk then adjust the speed to medium.
  4. Add the eggs, melted Fruti bars and coconut extract. Adjust the mixer speed to medium high and mix for 2 minutes or until thoroughly blended. The mixture will be thick.
  5. Pour scrape the mixture into the cake pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
  6. For the frosting, mix together the ingredients on medium speed until creamy. You can add pineapple juice if you need a creamier consistency. Just add 1 teaspoon at a time.
  7. Use a dowel or straw to poke holes around the tops of the cake layers.
  8. Pour half of the coconut milk over the bottom layer and allow it to soak for 15 minutes; then drizzle the frosting on. Top with flaked coconut. Place the top layer on and pour the remaining coconut milk over the top layer of the cake and frost. Top with flaked coconut.

The addition of the coconut milk is a key step since the cake will be dry without it. If you close your eyes while eating a slice, it’s almost like being in the tropics, sipping on a real pina colada – paradise!

You’ll find Chunks O’ Fruti variety pack with Caribbean Mix in the freezer section at participating Sam’s Club. This is definitely a snack to have in your freezer for Spring and Summer. Whether you’re looking for the perfect recipe ingredient or just a way to please the kids without the artificial junk.


I absolutely love the packaging of the Fruti Bars. The box is large, it does contain 16 bars afterall. But there are 4 inner boxes that let me arrange them however they will best fit in my freezer! Be sure to head to Sam’s Club on 5/13 for a fun (and yummy) Fruti and yogurt demo. I’m thinking parfait – how about you?!