Cake

The Best Chocolate Irish Cream Bundt Cake with Irish Cream Glaze

September 24, 2014 by Lynsey 3 Comments

This month I am attending Online Blog Con. That’s right, a blogging conference that takes place in comfort of my very own home. Myself along with several hundred other fellow bloggers are getting to know one another, learning the basics as well as the latest and greatest in the blogging world and getting to “meet” some amazing companies, both through their sponsorship and through sessions.

LorAnn Oils is one of the amazing sponsors this year! Along with being an awesome sponsor, they have also given us the opportunity to sample some of their incredible oils and flavors. Here’s a little back story, for any of you who aren’t familiar with the company. They were started over 50 years ago by a pharmacist, O.K. Grettenberger. Initially there were only a handful of essential oils produced and they were only available to pharmacies. Since the initial start-up, the company has grown and still focuses on their essential oils, but also produces a variety of professional quality flavors ideal for baked goods, soda flavorings, ice cream and candy making. To read the full story click here.

Anyway, myself along with more than 40 other fellow bloggers stepped up to take advantage of the generous offer. We were able to browse their entire inventory of oils and flavorings and choose up to 3 that caught our eye! It was a difficult decision but I finally decided on three high quality flavors that I’d been dying to try; peppermint (my little guy loves mint and chocolate), hazelnut and Irish Cream.

Then the even more difficult decision, what to make first. I went back and forth, first trying to figure out which flavor to use first. Once that was decided, then I had to figure out what to make. You can never go wrong with chocolate, so in the end I decided to make a chocolate cake and flavor it with Irish cream.

This cake is nothing short of amazing. Coffee and chocolate pair well together, while none of the actual coffee flavor comes through, it truly does enhance the chocolate flavor, so I added espresso to help intensify the chocolate. It not only creates an intense chocolate flavor, but it also helps to keep the cake incredibly moist.

So a rich and intense chocolate cake studded with mini chocolate chips is delicious. But the flavor of Irish cream running throughout each bite is pure decadence. If that isn’t enough, it’s drizzled in a chocolate Irish cream glaze. Oh. My. Goodness. Pure heaven. This is what good days are made of. What are you waiting for, grab you some Irish cream flavor (which will now be a staple in my pantry) and make this cake. Seriously…go. Now!

This is a sponsored post. I received flavoring oils from LorAnn Oils in return for a post and review of the products. All opinions expressed are mine and mine alone.

The Best Chocolate Irish Cream Bundt Cake with Irish Cream Glaze

Ingredients:

1/4 Cup espresso
1 Cup water
1/2 Cup Cocoa powder
1 Cup (2 sticks) unsalted butter, room temperature
2 1/4 Cups sugar
3 Eggs
1 1/2 Tsp salt
2 1/2 Tsp baking soda
2 3/4 Cups flour
1 1/4 Cup buttermilk
1-1 1/2 Tsp LorAnn Oils Irish Cream Flavor
1 Cup mini chocolate chips

For the glaze-
2 Tbsp unsalted butter, melted
2 Tbsp cocoa powder
1 Cup powdered sugar
3-5 Tbsp milk
1/2 Tsp LorAnn Oils Irish Cream Flavor

Directions:

Preheat oven to 350. Spray a bundt pan with non-stick cooking spray, sprinkle with sugar and coat evenly. Knock out excess sugar and set aside.

Combine espresso, water and cocoa powder in a small saucepan and place over medium-low heat. Whisk to combine, bring to a simmer then reduce heat and keep over heat for 2 minutes, whisking occasionally. Remove from heat and set aside.

Meanwhile, combine flour, salt and baking soda in a bowl and whisk to combine. Set aside. Place butter in a large mixing bowl and beat on high until pale yellow, about 2 minutes. Add sugar and beat on high until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add Irish Cream flavor and mix to incorporate.

Add the flour mixture and buttermilk, alternating between the two, starting with the dry ingredients and ending with the wet. Add the chocolate coffee mixture and mix to incorporate. Last, add the chocolate chips and mix to combine.

Pour in the prepared pan. Place in the preheated oven and bake for 45-75 minutes, checking after the first 45. Once toothpick inserted in the center comes out clean, remove from oven. Allow to sit for 3-5 minutes then carefully invert onto a cake plate.

For the glaze-
Once the cake is removed from the oven make the glaze. Combine melted butter, cocoa powder, powdered sugar, Irish cream flavor, and 2 tablespoons of milk. Whisk to combine, adding milk one tablespoon at at time until desired consistency is achieved. Drizzle over the still warm cake and serve.

Recipe source: A Lynsey Original

Strawberry Fudge from The Stylish Nest
Pumpkin Spice Latte French Macarons from Rickabamboo
Amaretto Cookies from The Blonde in the Apron
No Soda Root Beer Cupcakes and Frosting
Coffee Donuts from the First Year Blog
Pumpkin Spice Brownie Cookies from Flippin’ Delicious
Pumpkin Spice Latte Cake from The Frugal Foodie Mama
Sink Freshening Tabs in a Snap from Christina, Plain and Simple
Marshmallow Cookies with Princess Cake Frosting from Mom’s Busy Helper
White Chocolate Key Lime Shortbread from It Bakes Me Happy
Toasted Coconut Hot Chocolate from Delightful E Made
Pumpkin Spice Protein Smoothie from Nel’s Nook
Cinnamon Spice Cake with Caramel Frosting from Hezzi-D’s Book and Cooks
Almond Cake Cookies with Cinnamon Spice Glaze from Mom’s Test Kitchen
Soft Pumpkin Spice Cookies from Love Bakes Good Cakes
Princess Sand Tarts from Diary of a Recipe Collector
Baked Pumpkin Donuts with Cinnamon Glaze from Deliciously Sprinkled
Pumpkin Cheesecake Mousse from Confessions of a Cooking Diva
Purple People Eater Popcorn Balls from Seven Alive
Green Apple High Hat Cupcakes from Pint Sized Baker
Pumpkin Pie Pudding Parfait from Fearlessly Creative Mamas
Mango Butter Cake from Clark’s Condensed
‎Pistachio Lemon cake from Self Proclaimed Foodie
Apple Crumb Coffee Cake from Healthy Delicious
Chocolate Chip Horchata Zucchini Bread from Plate to Gate
Key Lime Cookies from Cooking with Curls
Key Lime Margarita Cookies from Lori’s Culinary Adventures
Chocolate Irish Cream Bundt Cake from Lynsey Lou’s
Earl Grey Shortbread Cookies from Never Skip Dessert
‎Maple Pumpkin Bread Pudding with Salted Maple Caramel Sauce from the Paisley Barn
Pumpkin Cinnamon Cream Puffs from That’s my Home
Citrus Body Scrub from Melissa’s Cuisine
Pumpkin Spiced Tres Leches Cake from Flavor Mosaic
Salted Caramel Meringue Cookies from The Bitter Side of Sweet
Pumpkin Toffee from Eazy Peazy Meals

Movie Theater Pops from KC Bakes

from I Love my Disorganized Life
Maple Bacon Fruit Dip from Renee’s Kitchen Adventures
Maple Macadamia Nut Bread Pudding from Awesome on $20 a Day
Pumpkin Spice Caramel Corn Snacks from Grumpy’s Honey Bunch
Cranberry Cheesecake Bites from Lady Behind the Curtain
Pumpkin French Macarons from Sweet and Savory by Shinee
Caramelized Apple Spice Cake from The Freshman Cook

Tate’s Bakeshop Lemon Pound Cake (A.K.A-The BEST Ever Lemon Pound Cake)

August 22, 2014 by Lynsey Leave a Comment

I am a sucker for anything lemon; lemon squares, lemon curd, lemonade. You name it and it if involves lemons, I’m in. But, I am picky when it comes to consuming lemony concoctions. I don’t want a subtle lemon flavor, or a mostly sweet, non-tart lemon flavor. I want a in your face, mouth puckering, tart lemon flavor. Go big or go home, right!?!

So when I started trying to find a lemon pound cake recipe for my sister-in-law’s birthday, I went at it with a few things in mind. It had to be packed with bold, lemon flavor. It had to be moist and delicious. And, it had to have a glaze that made my cheeks pucker.

I looked through a few recipes before coming to The One. When I came across the one from Tate’s Bakeshop I knew it had to be a winner. They are known for their infamous chocolate chip cookies, but they have a variety of other sweet treats that equally enticing.

So, once I found the recipe I headed to the kitchen to make cake that I hoped quenched all my desires for this cake. I whipped up the cake and quickly got it in the oven. Once it was baked I started on the glaze. The glaze was everything I wanted and more; sweet, tart and syrupy. I poured it over the cake and sat anxiously awaiting the time I could cut it.

The time for the truth finally came. I sliced everyone’s pieces and served them up. The first test, my sister-in-law, the birthday girl. She is a foodie too, so I wanted to make sure it lived up to her expectations, and it did. Then I quickly dug in. The cake had a slight crust and crunch around the edges, part of what I look for in a pound cake, the center was moist and fluffy and the overall flavor was sweet and lemony. And then the glaze. Oh the wonderful glaze. It’s sticky, tart, sweet and full of lemon flavor. It paired with the cake beautifully and all the flavors balanced one another.

This truly is the best lemon pound cake I have ever had. My sister-in-law and the rest of the family agreed with me too! This cake is simple, elegant and a definite show-stopper. This cake will definitely be making appearances in our house and at gatherings for years to come!

Tate’s Bakeshop Lemon Pound Cake

Ingredients:

2 3/4 Cups flour
1/2 Tsp baking soda
3/4 Tspsalt
1 Cup (2 sticks) unsalted butter, room temperature
2 1/2 Cups sugar
1 Tsp vanilla
1 Tbsp grated lemon zest
5 Large eggs, room temperature
1 Cup sour cream
1/2 Cup fresh lemon juice

For the glaze-
1/2 Cup freshly squeezed lemon juice
1/2 Cup sugar
1/4 Cup water

Preheat oven to 350.

Spray a 10-inch bundt pan with non stick cooking spray and lightly dust with granulated sugar. Set aside.

In a medium bowl combine flour, baking soda and salt. Whisk to combine and set aside.

Place butter and sugar in a large mixing and beat on high until light and fluffy, about 3-5 minutes. Add vanilla and lemon zest and mix to combine. Add the eggs, one at a time, mixing well after each addition.

In a small bowl combine sour cream and lemon juice and whisk to combine.

Add the flour mixture and sour cream mixture, alternating between the two, starting and ending with the dry ingredients.

Pour the batter in the prepared pan and place in the preheated oven. Bake for about an hour, or until toothpick inserted in the center comes out clean.

Remove from oven, allow to sit in pan for 2-3 minutes. Invert on cake platter.

For the glaze-
Combine lemon juice,sugar and water in a small saucepan and place over low heat, stirring continuously until the sugar dissolves. Increase the heat to medium and cook until the mixture becomes a little thicker, almost the consistency of syrup. Be sure not to overcook as the syrup with begin to brown and burn.

Once the cake has cooled for about 10 minutes, slowly pour the glaze over the cake. Allow to cool and serve.

Recipe source: Tate’s Bake Shop Cookbook

Brown Sugar Pound Cake with Tea Glaze

July 18, 2014 by Lynsey Leave a Comment

When thinking of tea, there are probably several things that come to mind; iced tea, a tall glass of sweet tea, hot tea, tea and lemonade just to name a few. The thing that all of these have in common is…they are all served in a glass or cup. I think most of us think of tea as something to drink and nothing else.

But tea, just like coffee, is much more than just something to drink. It can be the star in a dessert where it truly is the center of attention. Or it can also take on a roll of flavoring simple desserts or adding a twist on a classic.

In this dessert it takes on a co-staring roll. The flavor of tea is utilized in each element of this truly amazing cake. Although it’s in the cake, brushed on top, and in the glaze the tea flavor it truly subtle.

This brown sugar pound cake combines two of my all-time favorite things; tea and pound cake. In this dessert they are combined to create a sweet, fluffy and moist pound cake. The brown sugar adds an almost chewy caramel like feature to this cake while still remaining incredibly airy.

After the pound cake is baked, another layer of tea is added. Sweet tea is brushed on the top of the cake while it’s still in the pan. This allows the tea to soak through and the cake to absorbed all that goodness. The tea also helps the cake stay moist.

Then the final layer is a tea glaze. A basic glaze recipe with powdered sugar and butter, but tea is used in place of milk. To give another layer of tea, a bit of a sweet tea reduction is added before it’s drizzled all of the delicious moist cake. The glaze flows over the edges and down the sides like a cascading waterfall and puddles at the bottom allowing the cake to soak up all that sweet goodness!

The end result is a delicious brown sugar cake with subtle tea notes in each bite.

Brown Sugar Pound Cake with Tea Glaze

Ingredients:

12 Tbsp unsalted butter, room temperature
1 Cup brown sugar
1/2 Cup granulated sugar
3 Eggs
1 Tsp vanilla
1 1/2 Cups milk
1 Large tea bag
1 1/2 Cups flour
1 Tsp baking powder
3/4 Tsp salt

2 Tablespoons prepared sweet tea

For the glaze-
1 1/2 Cups powdered sugar
1 Tbsp unsalted butter, room temperature
2-4 Tbsp strongly brewed unsweet tea
1 Tsp tea reduction, recipe follows

Directions:

Preheat oven to 350. Spray a 9×5 loaf pan with non stick cooking spray and set aside.

Place milk and tea bag in a glass, place in microwave and heat for 25 seconds. Remove and allow to steep for at least 5 minutes.

Place butter and both sugars in a large bowl and beat on high until light and fluffy, about 3-5 minutes. Add eggs, one at a time, mixing after each addition. Add vanilla and mix to incorporate.

Combine flour, baking powder and salt in a bowl and whisk to combine. Add the flour mixture and milk, alternating between the two, starting and ending with the flour mixture.

Pour in the prepared pan and place in the preheated oven. Bake for 60-75 minutes, checking after 50 minutes. At 50 minutes, if the tops and sides are beginning to brown too much, cover with foil and return until the cake is baked through, until a toothpick inserted in the center comes out clean.

Remove and allow to cool in pan for five minutes. While in the pan, brush with 2 tablespoons of sweet tea. Remove from pan and transfer to cooling rack and allow to cool completely.

For syrup reduction-
Place 1/4 cup of strongly brewed unsweet tea and 1/2 tablespoon of sugar in a small saucepan. Place over medium heat for 5 minutes, stirring occasionally, until the liquid has reduced to about 3/4 of it’s initial volume. Remove from heat and allow to cool.

For the glaze-
Combine butter, powdered sugar and 1 tablespoon of unsweet tea in a bowl and stir to combine. Add the reduction and stir to combine. Add more unsweet tea until desired consistency is achieved.

Spread over the cooled cake and serve.

Recipe source: A Lynsey Original

Orange Blueberry Buttermilk Pound Cake with Orange Glaze

July 10, 2014 by Lynsey Leave a Comment

I am girl that loves her cake; cake of all kinds. While I love a good layered cake that is filled decadent fillings and frosted with creamy, whipped butter cream, I have a special place in my heart for pound cakes. I adore pound cakes. There’s something so enticing about a warm slice of buttery pound cake, it literally calls my name.

Pound cakes are undeniably old school; I grew up on pound cakes and they are one of the main desserts that show up at those infamous church potlucks. But, sometimes it’s those old recipes, the one’s that are written on your MaMaw’s recipe cards where the ink is just about to fade away. You know the ones. Well, those are the best. So, those old school recipes are sometimes…well, most of the time that are the true winners. I mean, there’s a reason they’ve been around for generations!

Since it’s been a while, I decided it was due time to make a pound cake. A buttermilk pound cake to be exact. I love adding buttermilk to my cakes; it helps create a light and fluffy cake while providing an amazing richness and tang. What else is amazing? Blueberries.

Blueberries are the epitome of summer. And July is national blueberry month! So combing blueberries and pound cake, well that’s just capturing summer in a dessert. Oh, I also added orange zest. Because I love the combination of sweet, juicy blueberries and citrus.

This cake is everything you want in a dessert. It’s buttery, light and fluffy and the bottom develops a slight crisp through the baking process which adds a little texture. The blueberries are plump and juicy and dispersed throughout the buttery batter. The orange zest adds just the right amount of citrus without being overpowering. The cake is then topped with the most amazing orange glaze; a simple combination of powdered sugar, milk, orange juice and orange zest. It’s simple yet beautiful and studded with orange flecks of zest. So what are you waiting for? Celebrate the deliciousness of summer with this showstopping pound cake.

Orange Blueberry Buttermilk Pound Cake with Orange Glaze

Ingredients:

For the cake-
3 Cups +2 Tbsp flour, divided
2 Tsp baking powder
1 Tsp salt
1 Cup (2 sticks) unsalted butter, room temperature
4 Eggs
2 Cups sugar, plus more for dusting the pan
1 Tsp vanilla
Zest of half an orange
3/4 Cup buttermilk
2 Cup frozen blueberries

For the glaze-
2 1/2 Cups powdered sugar
1 Tbsp unsalted butter, room temperature
Zest of half an orange
2-3 Tbsp fresh squeezed orange juice
2-3 Tbsp milk

Directions:

For the cake-
Preheat oven to 350. Spray a bundt pan with non-stick cooking spray then dust lightly with granulated sugar, set aside.

Combine 3 cups flour, baking powder and salt in a bowl and whisk to combine. Set aside.

In a large mixing bowl combine butter and sugar and beat on high until light and fluffy, about 3 minutes. Add eggs, one at a time, until completely incorporated. Add vanilla and orange zest and mix to combine.

Add flour mixture in 3 additions, alternating with the wet ingredients and ending with the dry ingredients. Mix well after each addition. Once the ingredients are incorporated remove bowl from mixer.

Place blueberries and the remaining 2 tablespoons flour in a medium bowl and toss to coat the blueberries completely.

Add the blueberries to the cake batter and gently fold to incorporate. Pour the batter evenly into the prepared pan. Sprinkle the batter with a teaspoon of granulated sugar. Place in preheated oven and bake for 60-75 minutes, until set and toothpick inserted comes out clean. Remove from oven, allow to sit in pan for 3-5 minutes. Using a knife, gently go down the sides of the pan to ensure the cake isn’t stuck. Place a platter or plate over the cake pan and carefully invert.

Allow to cool completely.

For the glaze-
Combine powdered sugar, orange zest, and butter in a medium bowl. Add 2 tablespoons of orange juice and 1 tablespoon of milk and stir to combine. Add additional juice and milk until desired consistency is achieved.

Pour over the top of the cake and serve.

Store in an airtight container.

Recipe source: A Lynsey Original

Blueberry Lemon Funny Cake

July 8, 2014 by Lynsey 1 Comment

Funny cake. Gooey butter cake. Neiman Marcus cake. I think this particular cake is known by many different names, but there’s one thing about this cake that remains consistent no matter what it’s called; it’s addictingly delicious. I grew up enjoying this cake; it was undeniably a favorite dessert that my entire family enjoyed.

Why did we call it funny cake? I’m not really sure. I guess maybe because of how it looked when it came out of the oven. More times than not, when it came out of the oven the top was extremely glossy and all cracked and crackled. But I can guarantee there wasn’t, and still isn’t, anything funny about the taste. This cake is addicting for every single person that has a bite, and I promise that don’t stop with just one bite!

The base of the cake is like an extremely chewy but slightly firm cookie. The top has a slight crunch then it’s followed by a creamy, smooth and slightly tangy filling. With one bite of this cake you’ll be in heaven.

So I took an already addicting cake and made it irresistible by adding the combination of lemons and blueberries. I am a sucker for the combination of juicy sweet blueberries and tart lemons, they compliment each other wonderfully and they are a terrific addition to this already delicious cake.

I added just a touch of lemon zest and juice to both the top and base layers. I still wanted the traditional flavors to shine, so the lemon is evident but very subtle. For the blueberry filling, I really wanted the blueberries to shine. I tossed them in a very light coating of lemon sugar before pouring them over the base layer of the cake.

After being baked, this cake is everything I thought it would be and more. It’s the texture and flavors of a childhood favorite but with some added flavors of bright, tangy lemon and sweet blueberries. It’s light, sweet and refreshing. This is good, so it doesn’t weigh you down but bad because you keep going back for just one more little bite and before you know it you’ve eaten half the cake in one sitting. No, I didn’t do that…or maybe I did. No, honestly I didn’t…I promise. It was only like a quarter of it!

Anyway…sorry to get sidetracked.

Back to the cake. This is an amazing dessert. Spencer said it was almost like a blueberry muffin in a bar form. So, technically, I guess you could have a slice or two for breakfast with absolutely no guilt! If you just don’t think you can pass this for breakfast, wait till about 9:45 or 10:00 and call it brunch! It’s delicious and I promise, you too will be addicted with the first bite! I guess now I need to share the original and basic recipe. That will come along shortly!

Blueberry Lemon Funny Cake

Ingredients:

For the base-
1 Box yellow cake mix
1 Stick (8 tbsp.) unsalted butter, room temperature
1 Egg
Zest of half a lemon
1 Tbsp lemon juice

For the blueberry filling-
2 Tbsp sugar
Zest of half a lemon
1/2 Tsp lemon juice
1 Cup frozen blueberries

For the top-
2 eggs
1 (8oz) Package cream cheese
2 Cups powdered sugar
1 Tsp lemon zest
1 Tsp lemon juice

Directions:

Preheat oven to 350. Spray a 9×13 with non-stick cooking spray and set aside.

In large bowl combine cake mix, butter, egg, lemon zest and lemon juice. Beat the mixture until completely incorporated.

Place the batter base in the prepared pan and spread into an even layer across the base and barely up the sides of the pan.

For the filling-
In a small bowl combine sugar, lemon zest and lemon juice. Using fingers, pinch the sugar, zest and juice to form a lemon sugar. Add the blueberries and toss to coat. Set aside.

For the top-
Combine eggs, cream cheese, powdered sugar, lemon zest and juice in a large bowl. Beat the ingredients on high until creamy and combined.

Sprinkle the sugared blueberries over the base. Carefully pour the cream cheese mixture over the blueberries, ensuring all the blueberries are covered and the mixture is covering the entire base.

Place in the preheated oven and bake for 45-55 minutes, until the edges are golden, the center is set and a toothpick inserted comes out clean. Remove from oven and allow to rest for 30-45 minutes.

Slice and enjoy.

Recipe source: A Lynsey Original, based on the basic funny cake recipe from my mom and dad

Carrot Cake Monkey Bread

April 11, 2014 by Lynsey 2 Comments

It is not news to you all that myself and my family have a thing for monkey bread. Plain, salted caramel apple, and even samoa; I don’t discriminate. We love it for breakfast, a snack or dessert. Another thing that I enjoy immensely is carrot cake. That deliciously moist cake studded with bits of shredded carrots and amazing spices like cinnamon, cloves and allspice and it’s all wrapped up in a delicious cream cheese frosting. Oh. My. Goodness. Yum!

So, since we are smack dab in the midst of carrot cake season, I decided to combine two of my loves; carrot cake and monkey bread. The end result is a delicious monkey bread with candied carrots and cream cheese drizzle. My knees go week just thinking about this stuff.

This idea popped in my head and I started playing around with the recipe but I was skeptical at first, and kind of nervous too. See, the last few monkey breads I’ve made have been out of this world amazing, so the pressure was on in a serious way. But after a few trials and tweaks I finally nailed it and came up with a concoction that I was beyond happy with.

For the coating I started out with a brown sugar base but then added the typical spices that you find in carrot cake. For the carrots I decided to try to candy them; not only to add a little sweetness but also to dry them out a bit. I then added a layer of carrots to the middle of the monkey bread and to the top. For the finale; I made a cream cheese drizzle and topped it with chopped pecans. Oh. my.

This would be a perfect addition to your Easter breakfast or brunch. But it doesn’t only have to stick around for Easter, this can be enjoyed any time you get a hankering for carrot cake!

Carrot Cake Monkey Bread

Ingredients:

For the candied carrots-
1 Cups shredded carrots
3 Tbsp sugar

For the coating-
1/4 Cup brown sugar
2 Tbsp sugar
1 Tbsp cinnamon
1/4 Tsp ground cloves
1/4 Tsp allspice
Pinch nutmeg

2 Cans Pillsbury Jr. Biscuits

For the cream cheese drizzle-
3 Oz cream cheese
1-2 Tbsp milk
1/3 Cup + 2 Tbsp powdered sugar

1/4 Cup chopped pecans

Directions:

Preheat oven to 350. Spray a bundt pan with non-stick cooking spray and set aside.

Place the shredded carrots in a small skillet and sprinkle with the sugar. Place over low heat and leave for about 5 minutes. After 5 minutes, stir and leave on heat. Allow the onions to cook over low to medium-low heat for about 15 minutes.

Meanwhile, combine the brown sugar, sugar, cinnamon, ground cloves, allspice and nutmeg in a bowl and stir to combine.

Cut the biscuits in quarters. Toss the biscuits in the sugar mixture and place about half of the pieces in a single layer in the prepared pan. Sprinkle over half of the carrots over the biscuits, and sprinkle with some of the coating mixture. Coat the remaining biscuits and place in the pan. Top with the remaining carrots and sprinkle the remaining coating mixture over the bread.

Place in the preheated oven and bake for 30-40 minutes.

Remove from oven. Use a knife and slide down the sides of the pan, invert the monkey bread on a platter or plate and allow to cool.

Place the cream cheese in a bowl and beat on high for 30 seconds. Add the powdered sugar and beat to combine. Add a little milk and mix. If the mixture is still not able to be drizzled, add a little more milk and mix.

Drizzle the cream cheese mixture over the cake and top with pecans.

Recipe source: A Lynsey Original

Butter Pecan Cupcakes

November 10, 2013 by Lynsey Leave a Comment

If you are from the south then you are probably aware that today is opening day of modern gun season. Hunters have been preparing and waiting for this day for weeks, and some even months. This morning people woke up before the crack of dawn, dressed in their camo and hunter’s orange and made their way to their stands and waited patiently for the big one to cross their paths. What does all this have to do with Butter Pecan Cupcakes you ask? Well, I’ll tell you.

One of my co-worker’s boyfriends is an avid hunter and his birthday was today. She wanted to surprise him with a birthday cake, but not just any cake, a cake that was personalized to one of his passions. So she found it only fitting to give him a cake that was inspired by the season. After we visited about it for a while we finally decided on a deer cake. A cake that was reminiscent of a deer mount. Perfect, right?

So once we decided on the type of cake we started talking flavors. He’s not a chocolate fan, so anything involving chocolate was out. I asked what some of his favorite desserts were and she threw out a few options and then said something about butter pecan ice cream. When I heard that my mind zoned in on those flavors. I threw out the option of a butter cake with a maple butter frosting, topped with chopped pecans and a caramel drizzle. That was it; the design was final and now the flavor was.

I was so excited about this cake. Not only because it would be another cupcake cake and I could let my creativity come out, but also for the flavors. I had never made this combination of flavors so I couldn’t wait to see how it turned out! I was beyond pleased with the final result.

To really make the cake come alive I started by covering a cake board in melted chocolate to resemble the wood the deer rack is mounted on. Once that dried I laid out the cupcakes and played with the positioning until I got it exactly how I wanted it. Then I placed a 6 inch cake between the rack to resemble the green felt on the mount. Once I got everything frosted and topped off with the finishing touches I couldn’t have been happier. I had so much fun making this cake, and the birthday boy couldn’t have been more happy. Not only did he love the flavor but he was so surprised with it being a specialty cake!

The flavors of this cake exceeded my expectations. I started out with a basic butter cake, I kept it simple so it would compliment the flavors in the frosting rather than compete with them. The frosting was a basic buttercream frosting with the addition of maple syrup, butter flavor and a splash of rum extract. To really pull the flavors together a sprinkle of chopped pecans were spread over the top followed by a drizzle of caramel. This cake really did take all the goodness and warmth of butter pecan ice cream and made a delicious cake.

I had fun making this into a specialized birthday cake, but this would also be an amazing layer cake or cupcakes. Perfect for dessert at your next party or your Thanksgiving meal.

Butter Pecan Cupcakes

Ingredients:
For the cupcakes-

1 Cup (2 sticks) unsalted butter, room temperature
1 1/2 Cups all-purpose flour, plus more for dusting the pan
1 1/2 Cups cake flour
1 Tbsp baking powder
1/2 Tsp salt
2 Cups sugar
4 Large eggs, room temperature
1 Tsp vanilla extract
1 1/2 Tsp butter extract
1 Cup whole milk

For the butter pecan frosting-
1 Cup (2 sticks) unsalted butter
2-2 1/2 Cups powdered sugar
2 Tsp milk
1 1/2 Tsp butter extract
1/4 Tsp rum extract
1 1/2 Tbsp maple syrup
Pinch of salt
1/2-2/3 Cup roughly chopped pecans
10 caramel candies

Directions:

For the cake-

Preheat oven to 350. For cupcakes: Line a mini cupcake pan with liners and set aside. For a layer cake: spray 3 (9 inch) pans with non-stick cooking spray, dust with flour and set aside.

Combine flour, baking powder and salt in a medium bowl and whisk to combine. Set aside.

Place the butter in a large mixing bowl and beat on high for 1-2 minutes, until lighter in color. Add the sugar and mix on low to combine, once incorporated increase the speed to high and beat for 3-4 minutes, until the mixture is light an fluffy. Reduce speed and add eggs, one at a time, mixing well after each addition. Add the vanilla and butter extract and mix to combine. Reduce the mixing speed to low add the flour in three batches, alternating with milk in two batches.

Once the flour and milk are incorporated thoroughly remove from mixer. Fill the cupcake tins with batter, filling each tin 2/3 full. Place in oven and bake for 8-10 minutes. Remove from oven and transfer to cooling rack and allow to cool completely. Repeat with remaining batter. For cakes, fill each pan 2/3 full and smooth the tops. Place in the oven and bake for 20-25 minutes, until toothpick inserted comes out clean. Allow to cool in pans for 5 minutes, transfer to cooling rack and allow to cool completely.

For the frosting-
Place butter in a large mixing bowl and beat on medium-high for 1 minute. Add the powdered sugar, gradually and mix to combine. Add the milk and mix to incorporate, once the milk is incorporated increase mixing speed and beat on high for 2 minutes. Add the butter, vanilla and rum extracts and mix to combine.

Frost cupcakes or cake. If making a cake, sprinkle 1/4 of the pecans between each layer then the remaining over the frosted cake. For the cupcakes, sprinkle the pecans over the frosted cupcakes.

Place caramel candies and 1/4 teaspoon of water in a microwave safe bowl and heat in 15 second intervals, stirring after each interval. Drizzle the caramel sauce over the cake or cupcakes and serve.

*I halved the recipe. It yielded 1 (6in) cake and 2 1/2 dozen mini cupcakes.

Recipe source: Butter cake-adapted from Martha Stewart
Buttercream- A Lynsey Original

Brown Sugar Cookie Dough Skeleton Cake

October 11, 2013 by Lynsey Leave a Comment

Well, we’re wrapping up the week of Halloween and I hope it’s been as much fun for you as it has for me. It’s been a week full of no tricks, but all treats. We started with ultimate treat for adults, Tootsie Roll Martinis, followed by chocolate dipped Halloween chip cookies, goblin goodies, then followed by a creative and decadent way to use up that leftover Halloween candy, Extreme monster crownies. This has been a week packed with tons of sweet treats. But we’re not stopping now, to wrap up the week I’ve decided to make a delicious cake that is sure to get anyone in the Halloween spirit.

This cake isn’t just any cake. It’s a brown sugar layer cake. Unlike traditional cakes it’s filled with a layer of (egg free) chocolate chip cookie dough. Oh yeah! Then it’s covered in buttercream and KitKat candy bars surround the outer edges of the cake like little candy soldiers. It’s wrapped up like a pretty present with a bright orange bow. But what really screams Halloween about this cake is the top. White chocolate skeleton pieces scattered across the top of the cake surrounded by the sweetest dirt you’ll ever put in your mouth, a mixture of KitKats and Oreos.

This cake not only helps us celebrate the end of the week of Halloween, but it’s also to help celebrate a sweet little girl’s 4th birthday party! My dear friend asked me to make a cake for her little girl’s 4th birthday (can’t believe she’s already 4). We started tossing around ideas and then she showed me one of the cutest cakes, a cake with pigs “swimming” in the mud. I was instantly excited when I saw this. As we talked a little more we decided to try to make the cake fit a little more with the season and came up with this idea. We decided it would be so cute to have skeleton pieces in place of the pigs on the cake. I played around with a few ideas until I finally settled on this design.

I tried to keep it simple and not overcrowd the top with tons of skeleton pieces. I think I accomplished that perfectly. I spread the pieces here and there and place around with the placement until I got it perfect. I loved how it looked with some of the feet and arms hanging over the top of the wall. I think the thing that really sealed the deal and put this cake over the top was the cookie-candy dirt. Not only does it look realistic with the specs of light brown from the candy bar, specs of black from the wafer part of the cookie and tiny hints of white from the cream, but it also makes the skeleton pieces “pop” and really stand out.

Not only is it festive it tastes amazing. The brown sugar in the cake not only gives it a nice caramel-like flavor but makes the cake slightly gooey. The cake is perfectly moist, fluffy and full of flavor making it the perfect base to hold a healthy layer of cookie dough filling. All of that deliciousness is then sealed with a rich, sweet, smooth buttercream. That buttercream also acts as the glue to hold on all the KitKats. And the ribbon adds a perfect punch of color without taking away from the cake.

I loved making this cake. It was so much fun and I really enjoyed being able to customize it to fit the season. This is definitely a show stopping cake. Make sure this is the centerpiece at your Halloween party. Not only will everyone admire it but they’ll love the cake. What isn’t to love; cake, cookie dough and chocolate? This is a definite crowd pleaser!

Brown Sugar Cookie Dough Skeleton Cake

Ingredients:

For the cake-

3 Cups cake flour

1/1/2 Tbsp baking powder

1/2 Cup sugar

1 1/2 Cups brown sugar

1 Tsp salt

1 Cup unsalted butter, softened and cut into pices

1 1/4 Cups whole milk, divided

2 Eggs

6 Egg whites

2 Tsp vanilla

For the cookie dough filling-

3/4 Cup unsalted butter, room temperature

1/2 Cup sugar

1/2 Cup brown sugar

1/4 Cup heavy whipping cream

1 Tsp vanilla

1/2 Cup all-purpose flour

1/2 Tsp salt

1/2 Cup mini chocolate chip cookies

For the buttercream frosting-

1 Cup unsalted butter, room temperature

2 1/4 Cups powdered sugar

1/4 Cup heavy whipping cream

1/2 Tsp vanilla

For the “dirt”-

1/2 Cup roughly chopped KitKat candy bars

6 Oreo cookies

10 Packages of KitKat candy bars

Directions:

For the cake-

Preheat oven to 350. Grease and flour 3, 8inch pans. Set aside.

Place the flour, baking powder, granulated sugar, brown sugar and salt in a large bowl and mix on low to combine. Add the butter and 1 cup milk and mix on low until ingredients are incorporated. Increase mixing speed to medium-high for 1-2 minutes, until the mixture is light and fluffy.

In a small bowl combine the remaining 1/4 cup milk, eggs, egg whites, and vanilla and whisk to combine. Slowly add the mixture to the flour mixture in 3-4 increments, being sure to mix well after each addition.

Divide the batter evenly among the pans, place in preheated oven and bake for 20-25 minutes, until cakes are golden and toothpick inserted comes out clean. Remove from oven and allow to cool for 10 minutes in the pans. Transfer to cooling racks and allow to cool completely.

For the cookie dough-

Place the butter and sugars in a large mixing bowl and cream on medium speed for 2-3 minutes. Add the milk and vanilla and mix to combine. Add the flour and salt and blend to incorporate. Add the chocolate chips and stir to combine. Set aside.

For the frosting-

Place the butter in a large mixing bowl and beat on medium for 30 seconds. Add the powdered sugar, slowly and mix to incorporate. Add the vanilla and cream and mix to combine, increase speed to medium-high and beat for 1-2 minutes, until light and fluffy.

For the “dirt”-

Combine the KitKats and Oreos in the bowl of a food processor and pulse until everything is crumbled and resembles dirt.

To assemble-

Place one cake on a cake board, cut to create a flat surface. Spread half of the cookie dough over the cake. Cut the top off another cake to create a flat surface and stack on the cookie dough layer. Spread the buttercream over the top and around the sides of the cake.

Break KitKat sticks, leaving 2 pieces attached to one another. Place the KitKats, side by side around the outside of the cake. Tie with a ribbon to help add a pop of color and secure the candy in place. Place skeleton parts (I used white chocolate and molded it in these molds from Wilton), pumpkins, tombstones or ghosts on top of the cake. Spread the “dirt around the decorations, being sure to completely cover the top of the cake.

Make a smaller skeleton cake or just enjoy the third layer of the cake and the remaining cookie dough.

Recipe source:

Brown Sugar Cookie Dough Cake- The Cookie dough Lover’s Cookbook by Lindsay Landis

Cookie dough- The Cookie dough Lover’s Cookbook by Lindsay Landis

Buttercream- A Lynsey Original

“Dirt”-A Lynsey Original

DB: Tres Leches Cake

September 27, 2013 by Lynsey Leave a Comment

Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy.. just plain delish!

Lately I’ve seen tres leches cake making appearances; on t.v., blogs, in magazines and I’ve been wanting to try one to see what all the rave was about. With them gaining such popularity I knew there had to be something amazing about them, but I needed to see what it was all about for myself. And if the ever growing popularity wasn’t enough, I actually had a conversation with some friends a few weekends ago and they kept going on and on about these cakes.

When I found out that this month’s Daring Baker’s I was ecstatic. Now I got to try out this ever so popular cake for myself. Can I just say, I see what all the rave is about? It’s light, airy, and moist. The frosting is a fresh whipped cream, so this compliments the airiness of the cake. This particular cake was filled with the baker’s choice of fruit, and I decided to fill mine with pineapples. I loved the contrast of the light and sweet cake and the tart pineapples. This cake was down right amazing, I can’t wait to make it again with different fillings. Oh, and there’s a coconut one too…I’ll definitely be making it soon!

Tres Leches Cake

Ingredients:

For the cake-
5 Large eggs, separated
1/2 Cup granulated sugar
2 Tsp vanilla
1 Cup all-purpose flour

For the 3 milks syrup-
1 (14oz) can sweetened condensed milk
1 (12oz) can evaporated milk
1 Cup heavy cream
1 Cinnamon stick
2 Tsp rum extract

For the topping and filling-
2 Cups whipping cream
1/2 Cup granulated sugar
Canned or fresh fruit to fill

Directions:

Preheat oven to 350. Spray a square or round 9×9 pan with nonstick cooking spray, dust with flour and set aside.

Separate the egg yolks from the whites and place in two separate bowls. Beat the egg whites until stiff peaks form, about 3-5 minutes. Once peaks begin to form, slowly add 1/2 cup sugar and continue mixing until stiff peaks form, an additional 5 minutes. Set aside.

Beat egg yolks on medium speek until creamy and fluffy and pale yellow in color, about 5-6 minutes. Add vanilla and stir to combine. Pour the egg yolks over the egg whites and gently fold until just combined.

Fold in the flour, a little at a time and mix until just combined, being sure not to overmix.

Pour the batter into the prepared pan. Place in oven and bake for about 25 minutes, until toothpick inserted comes out clean. Remove from oven and allow to cool. Cut cake in half.

For the 3 milks syrup-
Combine evaporated milk, condensed milk and cream in a saucepan, add the cinnamon stick and place over medium-low heat and bring to a boil, reduce heat and allow to simmer for 5 minutes. Remove from heat and allow to cool.

One the syrup is cooled, add the rum (or other desired flavoring) and stir to combine. Gradually brush over the entire cake, allowing it to absorb throughout. Cover with plastic wrap and place in the refrigerator and chill overnight.

For the filling and frosting-
Place the cream in a large bowl, beat on high until peaks begin to form. Once peaks begin to form, slowly add the sugar and continue mixing. Once all the sugar has been added beat on medium-high for 1-2 minutes.

To assemble-
Place a portion of the whipped cream on the bottom half of the cake. Layer fruit on the whipped topping and place top layer of cake on the fruit. Spread the remaining whipped cream around the sides and over the top of the cake. Garnish with fruit, if desired.

Recipe source: barely adapted from Paulina Abascal to the magazine Revista Secretos de la Pastelería Caserais for The Daring Baker’s

Apple Cake with Brown Butter Frosting

September 13, 2013 by Lynsey Leave a Comment

It’s September which means fall, football, tailgates, soups and stews and the best time of year to eat apples. Apple orchards are in full bloom that means an abundance of fresh apples. So what’s one to do with an overflow of apples? Make an apple cake, of course! I enjoy apple cakes throughout the year, but fall has to be my favorite time of all to make them. Why? Well, because apples are at their prime, there’s nothing better than welcoming fall with the combinations of apples, cinnamon and brown sugar. Even better, in the cake form. Why else is apple cake one of my favorites? Because it’s so easy to make!

So apples are one of my loves. What’s another? Well, browned butter. It’s no mystery to you that I love my browned butter. I may very well be an addict. The stuff is just amazing, life changing. It’s just down right good, folks. I use browned butter in so many recipes; both sweet and savory. It just adds a depth of flavor that you can’t achieve with anything else.

So I got to thinking. I love apples. I love browned butter. Why not take these two weaknesses of mine and combine them? How about a moist apple cake topped with brown butter frosting? Ohhhh yeah, that’s what I’m talking about! This is a combination that I recommend. One that you actually need in your life. This is no joke. You truly need this.

This apple cake is so simple to make, using only basic ingredients that you probably already have in your pantry. A deliciously moist and fluffy cake that is studded by beautiful pieces of chopped apples. This recipe has a double dose of apples, not only does it have pieces of apples floating around in the cake but it includes apple sauce as well. This not only helps to provide a very moist cake, it also provides a apple flavor throughout the entire cake. What could be better than this? How about topping this perfect apple cake with a frosting?

But not just any frosting. Brown butter frosting. Oh yes, I did And yes, it’s awesome. This brown butter frosting adds a whole other level of flavor. Not only does it provide a sweet topping that helps dress up the classic bundt cake, but the browned butter also adds a nuttiness and caramel-like flavor. This isn’t only unique but it helps to cut some of the sweetness from the powdered sugar and compliments the spices in the cake wonderfully.

Now have I talked you into it? A tasty cake that is so simple that is topped with a frosting that is life changing. I mean it doesn’t get any better than this. Once you make this, you will make this every year to ring in the fall season.

Apple Cake with Brown Butter Frosting

Ingredients:

1 Cup (2 sticks) unsalted butter, room temperature
1 Cup + 1 Tbsp granulated sugar, divided
1 Cup + 1 Tbsp brown sugar, divided
2 Eggs
1/4 Cup apple sauce
2 1/2 Cups flour
2 Tsp baking soda
1 Tsp baking powder
1 Tsp salt
1 1/2 Tsp cinnamon
1/2 Tsp nutmeg
3 Cups (approximately 3) apples; peeled, cored and chopped (I used Gala)

For the frosting-
1/2 (1 stick) unsalted butter
2 1/2 Cups powdered sugar, depending on desired consistency
1 1/2 Tsp vanilla
3-5 Tbsp milk

Directions:

Preheat oven to 350. Spray and flour a bundt pan and set aside.

In a large bowl sift together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.

Place butter in a large mixing bowl and beat on high until creamy, about 1 minute. Add 1 cup of both sugars and beat on high until light and fluffy, about 5 minutes. Add the eggs, one at a time, and mix to incorporate. Once eggs are incorporated, mix for 2 minutes. Add the apple sauce and mix to combine.

Slowly add the flour mixture to the butter mixture and mix until fully incorporated. Remove bowl from mixer, if using, then fold in the apple chunks. Pour the mixture in the prepared pan and spread into an even layer. Sprinkle the cake with the white and brown sugar.

Place in the preheated oven and bake for 45 minutes to 1 hour, until a toothpick comes out clean. Remove from oven and allow to cool in the pan for about 10 minutes. Using a knife, gently run down the sides of the pan to loosen the cake. Invert onto a cooling rack or serving plate and allow to cool completely.

For the frosting-
Place the butter in a small saucepan and place over medium-low heat. Once the butter has melted, it will begin to crackle. Swirl the butter around the pan and leave over the heat allowing to cook and brown. Swirl occasionally until the butter is brown and fragrant. Remove from heat and allow to cool.

Once the butter has cooled, add the powdered sugar and mix to combine. Add the vanilla and mix to incorporate. Add the milk, one tablespoon at a time until desired consistency is reached.

Frost the cooled cake. Enjoy.

Store covered at room temperature.

Recipe source: A Lynsey Original

Don’t Miss a Thing!

Cake

Footer

Don’t Miss a Thing!