Week 4 :: Cake Bites

This recipe is super easy and can be mixed up in so many ways!  Use any flavor cake and icing combination you like.  These treats turn out great and are the perfect portion size, no fork needed!

Cake Bites:
Prep time :: 30 minutes
Yields :: 6 dozen

:: Ingredients ::

• Favorite cake recipe (I used French Vanilla cake below)
• Favorite icing recipe (I used Cream Cheese frosting below)
• Milk or semisweet chocolate to melt.
• Items to decorate such a sprinkles, nuts, coconut, etc

:: Directions ::

1. Bake cake according to recipe.  While still warm, crumble into a large bowl and mix well with prepared icing.
2. Melt chocolate in microwave or in a double boiler.  (If you use the microwave, microwave for 30 seconds, then stir.  Repeat until chocolate is melted--usually less than 2-3 minutes).
3. Use a rounded tsp. measuring spoon to scoop out cake mixture into balls about 1 inch in diameter.
4. Set the ball on a fork and dip into melted chocolate, let excess run off.  Place on wax paper lined baking sheet to dry.
5. Decorate with sprinkles, nuts, etc and place in the refrigerator for 15 minutes to set.

French Vanilla Cake (great for cupcakes too!):
Miss Homemade
Prep Time :: 10 minutes
Baking Time :: 25-30 minutes
Yields :: One two-layer cake

:: Ingredients ::

• 1 cup butter, softened
• 2 cups white sugar
• 4 eggs at room temperature
• 2 3/4 cups flour
• 2 1/4 tsp baking powder
• 3/4 tsp. salt
• 1 cup milk
• 1 Tbs. pure vanilla extract

:: Directions ::

1. Preheat oven to 350 degrees.
2. Grease two nine inch cake pans.
3. Sift dry ingredients together and set aside.
4. Beat butter and sugar together until light and fluffy, add eggs one at a time.
5. Add flour and milk to butter mixture, alternating flour and milk, ending with flour mixture.  Beat in vanilla extract.
6. Pour into prepared cake pans and bake at 350 degrees for 25-30 minutes until center of cake in "springy" to touch or knife inserted into middle of cake comes out clean.

Cream Cheese Frosting:
All recipes
Prep Time :: 10 minutes
Yields :: Enough for a 2 layer cake

:: Ingredients ::

• 2 (8 ounce) packages of cream cheese, at room temperature
• 1/2 cup butter, softened
• 2 cups confectioners sugar
• 1 tsp. pure vanilla extract

:: Directions ::

1. Cream together cream cheese and butter until light and fluffy.  Add vanilla extract.
2. Slowly beat in confectioners sugar. 
3. Icing must be kept refrigerated.

Week 3 :: Mom's Coconut Cream Cake

Happy Birthday Mom! 

Coconut Cake is one of my mother's favorite desserts and this year she requested it for her birthday.  I looked high and low for the perfect recipe.  I searched online (Martha Stewart's recipe calls for 10 sticks of butter!), called a friend in NC, searched through a dozen cookbooks including my Grandmother's Original Better Homes and Gardens Cookbook and Cooking in the Deep South given to my mother by Great Aunt Nell and Uncle Shelton, and I even had a sweet friend call her mom for a recipe (Thanks Emily!).  After ALL of this research I couldn't settle on just one recipe, so I took the best parts from each recipe, added my own little twist and came up with the recipe below. 

Coconut Cake:

Prep time :: 15 minutes

Cook time :: 20-25 minutes

:: Ingredients ::

• 1 cup butter
• 1 3/4 cup sugar
• 1 tsp. vanilla extract
• 3 cups cake flour (may use all purpose flour)
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 cup coconut milk (may use plain milk)
• 6 egg whites

:: Directions ::

1. Preheat oven to 350 degrees.  Grease and flour three 9" cake pans.
2. Cream together butter and sugar.  Mix in vanilla extract.
3. Sift flour, baking powder, and salt together.
4. Add flour mixture and milk alternating to butter mixture, ending with flour mixture.  Mix well.
5. Beat eggs until a stiff peak forms.  Fold into batter.
6. Pour batter into prepared cake pans.
7. Bake in preheated oven for 20-25 minutes until toothpick inserted into center comes out clean.

:: Helpful Hint :: Hold the pans 3-4" above the counter and drop to level out batter in pan.

Coconut Filling:

Prep time :: 5 minutes

:: Ingredients ::

• 1 cup sour cream
• 1 cup sugar
• 1/2 package shredded coconut 
• + remainder of coconut milk

:: Directions ::

1. Mix together sour cream, sugar, coconut, and remainder of coconut milk left in can (optional).  Set aside.

Coconut Icing

Prep time :: 10 minutes

Cook time :: 15 minutes

:: Ingredients ::

• 1 1/2 cup sugar
• 1/2 tsp. cream of tartar (or 1 Tbsp. corn syrup)
• 1/4 tsp. salt
• 1/2 cup hot water
• 2 Tbsp. coconut rum (optional)
• 3 egg whites
• 1 tsp. vanilla extract

:: Directions ::

1. Mix sugar, cream of tartar, salt, hot water, and coconut rum in saucepan over medium heat.  Cook, stirring occasionally until sugar is dissolved and mixture is clear.  Continue cooking without stirring until syrup is 238-240 degrees on a candy thermometer (about 10 minutes over medium heat).
2. Meanwhile, in a large mixing bowl beat eggs with electric mixer until soft peak forms.  
3. Remove syrup from heat and slowly beat into the eggs. Continue beating with electrical mixer until a stiff peak forms about 5 minutes).  Add vanilla extract and coloring if desired.
   

Assembling the cake ::

• Place strips of wax paper on the surface of the plate you will be serving the cake off.  These help to keep your surface clean while decorating and will be removed before decorating (Tip courtesy of Mama Whaley).

• Place first cake later upside down on plate. Top with 1/2 the filling mixture.  Place second layer upside down and top with remainder of filling. Place the final layer upside down on top (this creates a smoother surface for icing).
• Cover top and sides of cake with prepared icing.
• Finish off the cake however you like!  I used a few drops of red food coloring to make the icing pink, sprinkled the cake with the remainder of the shredded coconut and embellished with a lime slice.
• Chill the cake overnight (up to three days) in the refrigerator. If needed, it may be served immediately.

Happy Baking!

Week 2 :: Cupcakes!

Happy Friday friends!  This week I am sharing two wonderful cupcake recipes; Cookies and Cream and Chocolate with Buttercream Icing.  I am quite proud of the Cookies and Cream version.  It's not everyone's favorite but if you love cookies and cream ice cream then you MUST try this recipe!

Cookies and Cream Cupcakes
Prep time :: 15 minutes
Total time :: 30 minutes
Yields :: 16 cupcakes

:: Ingredients ::

• 1/2 cup butter, softened at room temperature
• 2/3 cup granulated white sugar
• 3 large eggs
• 1 tsp. vanilla extract
• Zest of 1 lemon
• 1 1/2 cups all purpose flour
• 1 1/2 t. baking powder
• 1/4 t. salt
• 1/4 cup milk
• 6 crushed Oreo cookies

:: Directions ::

1. Preheat oven to 350 degrees. Line muffin tins with cupcake liners.
2. Sift together flour, baking powder, and salt.  Set aside
3. In a large mixing bowl beat together butter and sugar until light and fluffy.  Add eggs one at a time beating well after each addition.  Beat in vanilla extract and lemon zest.
4. Turn the mixer on a low speed and add the milk and flour mixture alternating until well mixed.
5. Fill muffin cups evenly about 2/3 full.
6. Bake for 15-18 minutes. Remove when toothpick inserted into middle of cupcake comes out clean.
7. Cool completely on a wire rack before icing. 

Chocolate Cupcakes
Prep time :: 15 minutes
Total time :: 30 minutes
Yields :: 16 cupcakes

:: Ingredients ::

• 1 1/3 cups all purpose flour
• 1/4 t. baking soda
• 2 tsp. baking powder
• 3/4 cup unsweetened cocoa powder
• 1/8 tsp. salt
• 1/4 cup butter, softened at room temperature
• 1 1/2 cup granulated white sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 1 cup milk

:: Directions ::

1. Preheat oven to 350 degrees. Line muffin tins with cupcake liners.
2. Sift together flour, baking soda, baking powder, cocoa powder, and salt.  Set aside.
3. In a large mixing bowl beat together butter and sugar until light and fluffy.  Add eggs one at a time beating well after each addition.  Beat in vanilla extract.
4. Turn the mixer on a low speed and add the milk and flour mixture alternating until well mixed.
5. Fill muffin cups evenly about 2/3 full.
6. Bake for 13-15 minutes. Remove when toothpick inserted into middle of cupcake comes out clean.
7. Cool completely on a wire rack before icing.

Buttercream Icing
This icing is WONDERFUL!  It is thick and creamy yet not overpoweringly sweet.  It holds shape well when decorating and works with so many flavors.

Prep time :: 10-15 minutes
Yields :: Ices 12-18 cupcakes

:: Ingredients ::

• 10 Tbs. butter, softened at room temperature
• 1 lb. confectioners sugar
• 2 Tbs. heavy cream, at room temperature
• 1 tsp. vanilla extract
• Food coloring

:: Directions ::

1. In a large mixing bowl whip the butter at high speed until soft and fluffy.  
2. Slowly mix in sugar on low speed.  Add cream and vanilla slowly until combined.  
3. Beat at high speed for 3-4 minutes until very light and fluffy.  
4. Spread icing on completely cooled cupcakes. 

Note :: Icing may be refrigerated for up to a few days, brought back to room temperature and re-whipped to make fluffy again.

Blowing Kisses Designs 

Speaking of cupcakes, Blowing Kisses Designs makes the most ADORABLE non-edible cupcake gifts (among many other great gifts)! I gave these spa slippers to all the women in my family in their Christmas stockings and they were such a hit!
 

Each of the cupcakes below are made up of a diaper, washcloth and socks!  What a great baby gift! 

And these toddler hair clippies are so sweet!

 

Click here to check out Blowing Kisses Designs website! 

Week 1 :: Chocolate Chip Cookies

Might as well start Week 1 with a staple recipe.  These Chocolate Chip Cookies are wonderful and you can add whatever you want (caramels, milk chocolate morsels, raisin, nuts, etc). My favorite variation, the Oatmeal Walnut Chocolate Chip Cookie, is included.  Modifications are noted in parenthesis and all else stays the same!  I shared these with friends this week and had all positive reviews....except for one that is.  I gave a piece to a little 2-year-old friend who chewed it up, spit it out, and handed it to a stranger.  So maybe there is still some work to be done :o)  Let me know if you try these or any variation.  Happy baking!

Chocolate Chip Cookies (Oatmeal Walnut Chocolate Chip Cookies)
All recipes
Prep time :: 10 minutes
Total time :: 1.5 hours
Yields :: 24 cookies (36 cookies)


:: Ingredients ::

• 2 cup flour (1 1/4 cup)
• 1/2 t. baking soda (same)
• 1/2 t. salt (same)
• 3/4 cup butter, softened (1 cup)
• 1 cup packed brown sugar (same)
• 1/2 cup white sugar (same)
• 1 T. vanilla extract (same)
• 2 eggs (same)
• 2 cups semisweet chocolate chips (1 cup)
• (+ 1 cup walnuts)
• (+ 3 cups oatmeal)

:: Directions ::

1. Sift together flour, baking soda, and salt.  Set aside.
2. Place butter in a microwave safe bowl and microwave for 15 seconds (no need to microwave if using an electric mixer). Add both brown and white sugar and cream together.  Add vanilla extract, eggs and mix well.  Stir in flour mixture. Add chocolate chips (walnuts and oatmeal if desired) and stir until just mixed.
3. Refrigerate dough for 1-2 hours (up to 3 days).
4. Preheat oven to 325 degrees.
5. Roll dough into balls about 1.5" in diameter.  Place on cookie sheet with 2" between cookies.
6. Bake in preheated oven for 12-14 minutes.
7. Allow cookies to cool for 3-5 on sheet before transferring to wire rack to cool completely.

I used a lot of recipes from allrecipes.com.  It's easy to navigate their site, search and sort by rating and end up with some simple and great recipes.  You will see this site linked many times throughout the year!