Tag Archives fordessert

Strawberry Cake with Vanilla Cream Cheese Frosting

Spring has finally started to show it’s beautiful face around here. The birds are chirping and the smell of fresh cut grass is prominent  I adore that smell. We’re also seeing strawberries  plants blooming earlier than usual. Is there anything sweeter than fresh strawberries on a beautiful day?  Strawberry-Cake

This weeks Food Blogger Challenge happens to be for strawberries so I was excited. Sadly we don’t have any fresh strawberries ready for the pickin’ just yet. I used the next best thing, frozen strawberries, for a delicious strawberry cake. Strawberry cake has to be my all time favorite cake.

Strawberry-Cake-with-Vanilla-Cream-Cheese-Frosting

I can’t think of much that makes me as happy. The frozen berries don’t quite do what I want them to, but they do bring it as close as I’m going to get until I can use some fresh picked berries. I used a simple vanilla cream cheese frosting topped with sliced strawberries to finish the cake and let me just say: “YUM!

Strawberry-Cake-with-Vanilla-Cream-Cheese-Frosting-1

This is a fairly dense cake, but not in a bad way. I know most people use a preserve or puree when making a strawberry cake, but I have to have those strawberry bits so  just half mine. Check out the recipe and make sure you hop along to the other strawberry inspired recipes linked up below.

Strawberry Cake with Vanilla Cream Cheese Frosting
Recipe Type: Dessert
Cuisine: American
Author: Amber
Ingredients
  • [b]Cake[/b]
  • 1 cup white sugar
  • 1/2 cup vegetabe oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 cups of strawberries, halved
  • [b]Frosting[/b]
  • 1 8 ounce package cream cheese, room temperature
  • 1 stick unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 1/2 cup strawberries, sliced
Instructions
  1. Preheat oven to 350 degrees F. Grease and flour 2 8 inch cake pans.
  2. Mix together the sugar and vegetable oil. Beat in eggs and vanilla. Slowly add the flour and baking soda and blend until creamy.
  3. Split the batter up between the 2 cake pans and bake for 50 minutes, or until a toothpick comes out clean.
  4. Cool cakes on a wire rack and let them come to room temperature.
  5. In a large bowl cream together the butter and cream cheese. Slowly stir in the powdered sugar to reach the desired consistency.
  6. Frost the bottom layer of the cake and spread the sliced strawberries over the frosting.
  7. Add the 2nd layer to the top and finish frosting. Garnish with berries if desired.

 



Early Spring Citrus Bars

Spring is in the air! I realized that when I woke up this morning to the sound of grass cutters and birds chirping. It would have been a better morning if I hadn’t woke up to my {male} dog strategically sitting on my hand. But I’m not going to go there; I’m just not.

I woke up craving citrus. I wanted something light and fruity and then I remembered I had a pomelo in the kitchen I needed to do something with. I’m not a fan of grapefruit but do enjoy the tartness on occasion; pomelo is a wonderful substitute. My goal was to find something light and fitting to the day; spring worthy. To do this I went on a hunt for pomelo recipes but was disappointed with my findings. Most what I found were recipes for salads – I wanted a dessert.

Early-Spring-Citrus-Bars

I did find a recipe for Pomelo Citrus Bars over at The Kitchn which looked fantastic so I knew it was possible. I decided I wanted to make a Early Spring Citrus Bars. I got busy making my crust, which was a basic shortbread crust. I used a 9×13 inch dish since I couldn’t find anything else (it’s a mess down there!) I put the crust in the oven for 20 minutes and went to work on the filling. Now, I know a lot of people prefer the no bake filling for lemon bars, but I absolutely love that little bit of crispness on the top of mine.

bars

Once the crust had baked and the filling was ready it was time to put that baby in the oven. After about 5 minutes in the oven the entire kitchen had a beautiful yet light citrus aroma; oh it was divine! The next part was the hardest, letting them cool before cutting into them. I did make sure to put some powdered sugar on top before it cooled. This gives it a little more adhesiveness as opposed to putting it on there cold.  When I finally did get to cut into them they were absolutely perfect with just the right amount of chewiness. The orange zest helped enhance the pomelo flavor without overpowering it – that was the goal.

bars 1

Early Spring Citrus Bars
Author: Amber
Ingredients
  • [b]CRUST:[/b]
  • 1 cup all-purpose flour
  • 1 stick butter, softened
  • 1/3 cup confectioners sugar
  • 1/2 teaspoon pomelo zest
  • [b]FILLING:[/b]
  • 3 eggs
  • 1 cup sugar
  • 4 tablespoons corn starch
  • 1/2 teaspoon baking powder
  • 1/2 cup pomelo juice
  • 2 teaspoons grated orange zest
  • Powdered sugar for dusting
Instructions
  1. Preheat your oven to 350°.
  2. In a medium – large bowl, combine the crust ingredients thoroughly; making sure to evenly spread out the butter.
  3. Press the crust mixture into a 9×13 (or whatever is handy) baking dish. Get the crust as smooth and even as possible, making sure there are no cracks.
  4. Bake the crust for 25 minutes.
  5. In a medium bowl beat 3 eggs into the sugar. Carefully add the corn starch & baking powder, incorporate everything together.
  6. Slowly whisk in the pomelo juice and orange zest and beat until frothy.
  7. Pour the filling into the crust and bake for 25 minutes or until a nice golden crust starts to form (not too much.)
  8. Allow to cool for 5 minutes and dust the top with powdered sugar. Cool completely before cutting and serving.

 

Pumpkin Pie Cupcakes with Cream Cheese Frosting

I know I can’t be the only person to buy canned pumpkin pie mix by mistake. You’ve done it, right?! I like to keep canned pumpkin on hand throughout the year for those cravings. I never pay much attention to the can when I pick them up so when I was cleaning my cabinets I found a can of Pumpkin Pie Mix.

pumpkin pie with cream

I didn’t want to make a pumpkin pie so I did some experimenting and I’m so glad I did. The results are delicious for sure. These cupcakes are like Pumpkin Pie without the crust, with a yummy frosting. I’m even considering making the same mistake and buying more pumpkin pie mix just for this recipe.

pumpkin pie cakes

If you’ve ever accidently bought pumpkin pie mix instead of a can of pumpkin don’t toss it. Try this recipe for Pumpkin Pie Cupcakes instead.

pumpkin pie with cream

Pumpkin Pie Cupcakes with Cream Cheese Frosting
Recipe Type: Dessert
Cuisine: American
Author: Amber
Ingredients
  • [b]Cupcakes[/b]
  • 1 can Pumpkin Pie Mix (I use Libby’s)
  • 2 cups all purpose flour
  • 2 eggs
  • 1 1/3 cup vegetable oil
  • 4 tablespoons baking powder
  • 1 1/4 cup sugar
  • 1 Tablespoon each: Cinnamon, Ground Cloves, Nutmeg, Allspice (or 2 tablespoons Pumpkin Pie Mix)
  • [b]Frosting[/b]
  • 4 ounces (1 stick) of unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
Instructions
  1. [b]Cupcakes[/b]
  2. Preheat your oven to 350 degrees F. Lightly grease and flour muffin tins (or use liners)
  3. Combine the first 5 ingredients and blend well
  4. Beat in the sugar and spices
  5. Fill the muffin tins 3/4 of the way full and bake for 30 minutes.
  6. [b]Frosting[/b]
  7. While the cupcakes are baking prepare the frosting.
  8. In the bowl of a stand mixer whip the butter and cream cheese with the paddle attachment. Gradually increase the speed until it is mixed thoroughly.
  9. Carefully add in the powdered sugar while mixing at low speed. Increase the speed once the sugar is in and mix until fluffy.
  10. Cool the cupcakes then pipe or spread the frosting on top.

 

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!

Oreo-Cheesecake-1

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.

Oreo-Cheesecake

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!

Oreo-Cheesecake-2

 

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

Oreo Cheesecake
Author: Amber
Ingredients
  • [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
Instructions
  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.

 

S’mores Pie Parfait

Being sick is my least favorite thing – ever. If I had to choose between being sick and going to the dentist every day for the rest of my life I’d have to go with the dentist. I’ve been sick more than half of the year and now that I’m finally shaking this nasty cold my tastebuds are back to functional. I wouldn’t wish not being able to taste on anyone. Well, unless you’re stuck with nasty food and then maybe.

Smores-Pie-Parfait

I wanted my first treat to be something special; something to make these past 3 weeks not be in vain. You’d think the first thing I thought of was chocolate because, well, I’m human – but no. What I thought of first was so much more than just chocolate; I wanted S’mores. During the past 3 weeks I’ve been whining like a kid so it’s only fitting that I’d want a childhood favorite to comfort me. Well, that’s my logic at least.

Smores-Pie-

Realizing that I’m not actually a child (except at heart) I decided to make something with a little more grown up feel. I went with a S’mores Pie at first and while it was simple to make and tasted great, it was missing something. I opened the fridge to get some inspiration or answers to what was missing and it was staring me in the face. Yogurt. Greek yogurt to be exact. And from there it was all downhill. I went with a S’mores Parfait and it was just what the doctor called for.

Smores-Pie-Parfait-2

Of course you can stick with the S’mores Pie if you’d like, but the yogurt adds something great.

S’mores Pie Parfait
Recipe Type: Dessert
Cuisine: American
Author: Amber
Ingredients
  • 2 cups graham cracker crumbs
  • 1 stick butter, melted
  • 1 1/2 cups chocolate pudding
  • 4 ounces semi-sweet chocolate, softened in the microwave
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 5 jumbo marshmallows or 1 1/2 cup regular marshmallows
  • 2 cups greek yogurt
Instructions
  1. Preheat the oven to 350 degrees F
  2. In a medium sized bowl, combine the graham cracker crumbs and melted butter. Pat into the bottom and sides of a pie dish.
  3. MIx together the pudding, softened chocolate, eggs and vanilla in a bowl and spread into the pie dish over the graham cracker crust.
  4. Top with the marshmallows and bake for 20 minutes.
  5. Allow to come to room temperature and dump into a large bowl.
  6. Add a tablespoon of the yogurt to the bottom of your serving dishes.Take turns layering the crumbled pie and yogurt to fill the dishes.
  7. Refrigerate for 2 hours and serve.