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Cinnamon Sugar (Doughnut) Muffins

These Cinnamon Sugar (Doughnut) Muffins are cake like and they taste like a donut. I love cinnamon sugar so why not make a muffin and top it off with a good amount of cinnamon sugar. They are very filling and satisfying! Get a large cup of milk or coffee first thing in the morning and devour these cinnamon sugar (doughnut) muffins.

Rush into the kitchen and get started!!!!

In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Line cupcake pan and spray the liners with non-stick spray. Spoon the batter evenly into the prepared pan, filling the cups nearly full. 

Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they’re cooling, melt the butter for the topping (this is easily done in the microwave). Remove the paper liners. Dip the top of the muffin into the butter. Make sure to coat the whole top of the muffin in the butter. Roll the top of the muffin into the cinnamon sugar.

Serve the cinnamon sugar (doughnut) muffins  warm or store in an airtight container.

ENJOY!!!!

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Cinnamon Sugar ( Doughnut) Muffins

Course Dessert
Keyword Cinnamon Sugar (Doughnut) Muffin
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 muffins

Ingredients

BATTER

  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp ground nutmeg
  • 3/4 tsp salt
  • 1 tsp vanilla extract
  • 2 2/3 cups unbleached all-purpose flour
  • 1 cup milk

TOPPING

  • 3 tbsp melted butter
  • 3 tbsp cinnamon sugar

Instructions

INSTRUCTIONS

  1. Preheat the oven to 425°F. Line a cupcake pan and lightly grease the liners with non-stick spray. This will ensure that they peel off the muffins nicely.

  2. In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
  3. Add the eggs, beating to combine.
  4. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
  5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  6. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
  7. Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
  8. Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).

  9. Dip the top of the muffins into the melted butter, then roll in the cinnamon-sugar.

  10. Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

Recipe Notes

You can substitute whole wheat flour instead of regular flour. I made them with whole wheat flour as well and it will work with this recipe. 

 

White Chocolate Raspberry Cheesecake Cookies

I remember years ago I was at Subway and I had one of their White Chocolate Raspberry Cheesecake Cookies. I couldn’t believe how much I loved this cookie on the very first bite. I was determined to make these cookies. The first time I made them I knew I had a winner of a cookie.  They are so soft and fluffy! They are like mini cakes inside.

The secret ingredient to these cookies is “Jiffy” raspberry muffin mix.

Mix the butter, cream cheese, shortening and brown sugar together. Add the eggs, muffin mix and flour. Stir in white chocolate chips.  Cool cookie batter in the refrigerator for 30 minutes before baking.

Roll the batter into 1 inch balls on a greased cookie sheet. I use parchment paper and lightly grease the parchment paper either method works great. I use a cookie scoop to roll the balls. Here is a similar one that I use. Preheat oven to 350 degrees and bake for 10-12 minutes or until golden brown. In between batches store the extra batter in the refrigerator.

If you love these White Chocolate Raspberry Cheesecake Cookies tell your friends or stop going to Subway to buy them and make them yourself. Enjoy!

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White Chocolate Raspberry Cheesecake Cookies

Course Dessert
Keyword White Chocolate Raspberry Cheesecake Cookies
Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 32 minutes
Servings 30 cookies

Ingredients

Ingredients

  • 4 ounces cream cheese softened
  • 1/2 cup (1 stick) butter softened
  • 2 tbsp shortening
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 - 7 ounce boxes Jiffy raspberry muffin mix
  • 1/2 cup all-purpose flour
  • 1 1/2 cup white chocolate chips

Instructions

Instructions

  1. Beat together with paddle attachment cream cheese, butter, shortening and brown sugar in a large mixing bowl until combined. Add eggs one at a time beating after each one.

  2. Mix in muffin mix and flour until just combined. Add white chocolate chips and stir until incorporated.
  3. Chill dough in the refrigerator at least 30 minutes.

  4. Preheat oven to 350 degrees. Line baking sheet with parchment and lightly spray with grease or lightly grease baking sheets.

  5. Scoop cookie dough mix into 1 inch balls onto baking sheets. Bake 10-12 minutes or until golden brown on edges.

  6. In between baking batches of cookies make sure to store the dough in the refrigerator.

 

Monster Cake

This would be the perfect cake to add to a Halloween party. How cute is this Monster Cake?!

I got to make this cake for a one year old birthday a few weeks ago and I think it would be great for Halloween too! Little Andrew destroyed the cake. He loved every bit of the Monster Cake!

To begin you will need two round 8 inch pans. Spray the bottom of the pans with nonstick already. Cut out parchment paper and lay it at the bottom of the pans. Spray the parchment paper. This helps the cake to release easily from the pans.

Make your batter from any cake mix. I decided to use a boxed cake cause Andrew was going to destroy the cake anyway. Bake the cake per instructions on the box. Let the cake cool before frosting. Make the frosting while the cakes are cooling. You can use paste or food coloring to add to the frosting. Use any color!

When the cakes are completely cooled cut the top of the cakes off so you have a flat surface on each cake. Take one cake and cover the top with frosting. Add the second cake to the top of the other frosted cake. Cover the cake with frosting. It doesn’t need to be perfect.

Cut out the smile for the cake from black fondant and apply it to the front of the cake.

At this point you’ll start to pipe the fur so it becomes a monster. Don’t be scared it’s easy! Using a Wilton 233 M tip and a piping bag, fill the bag half full of buttercream frosting. Pipe and pull at different lengths, in rows starting at the bottom of the cake and work your way up while frosting. This will give the fur a shaggy look. Go around the whole cake. When you get to the top do the same method but only go around the edge one row at a time.

Once you finish frosting the cake make the eyes. Roll white fondant in a ball and add black circles to the eyes. Stick a lollipop stick in the bottom middle of the eyes. Stick them into the top of the cake whenever you want. Roll out white fondant for the two teeth and cut out two small squares. Attach the two squares to the mouth.

Showing is the Wilton tip 233 M, the eyes for the cake and a fondant roller I used to roll of the middle of the eyes and mouth.

Your cake is now complete! I also made mini cupcakes for the adults to eat and added sugar eye balls to the tops. I used black icing for the mouths on the cupcakes.

The cake destroying was the best part of the day from Andrew. He loved it! This was his first little nibble and he was trying to figure it out.

Pretty sure he realized at this point he loved the Monster Cake!

He destroyed almost the whole thing. Great job for a one year old!

 

Cat Cake

In a previous post when I posted my White Chocolate Raspberry Cake I mentioned I was making a cat cake for the Seattle Area Feline Rescue for their Nine Lives Gala. I donated this cat cake for their dessert dash. It was a fun cake to make and I’m so glad I was a part of it.  I hope they raised a lot of money to save some kitties. In this post I will share how I made the cat cake.

I’ll only be sharing what equipment you need. For the cake recipe please use my White Chocolate Raspberry Cake recipe.  A helpful hint when applying the white chocolate to the cake make sure you apply it right after you frost the cake. I waited too long and the white chocolate didn’t stick as well because the frosting harden up a bit.

Equipment needed:

Two 6 inch pans. I use these from Wilton

Two 4 inch pans. I use these from Wilton

Fondant for the ears, tail and collar.

Fondant Heart cut and press for the collar. You can use any decorations you want for the collar.

Fondant roller or rolling pin.  I suggest using the fondant rolling pin since it’s a lot easier to use and the fondant doesn’t really stick to this.

I always like to buy from Hobby Lobby and Joann Fabrics because they have daily coupons that I use for 40 – 50% off one regular priced item. You need to download their app on your phone. Sometimes Amazon is still cheaper.  I’m a bargain shopper!

When rolling out the fondant roll it out to a 1/4 inch thick.  For the ears I cut out two triangles that were  a little more round. Press the triangles together and unfold them to get a crease in the middle of the ears. Cut slits on the top of the cake as the same size of the ears and attach the ears to the top of the cake. The slits help the ears stay in place so they won’t fall over. I used a little bit of water on the outside of the ears and sprinkled them with white chocolate to give them some texture.

Cut a one inch strip of colored fondant and wrap it around the second layer of the cake for the collar. Punch out a heart from the fondant and attach it to the collar.  If the heart doesn’t stick to the collar use a little bit of water so it sticks to the collar.

For the tail use your imagination. All I did was roll the fondant in a strip and I wrapped it around the cake and added some bends and curl to the end of the tail.  To attach the tail cut out a circle in the back of the cake and stick the tail in the circle of the cake.  Apply more frosting around the tail to make sure it doesn’t move. Add more white chocolate if needed.  Here’s a picture for your reference. It’s not perfect but it worked!

Here is more of a side view of the cake so you can see more of the tail.

I’m so happy that I could contribute for such a good cause! Who doesn’t love kitties and cat cakes?!

 

Pull Apart Bread

I love homemade bread and I’m trying to master my skills. This pull apart bread will melt in your mouth. If you like the everything but the bagel seasoning from Trader Joe’s you’ll love this pull apart bread!

Let’s start with the yeast don’t let yeast scare you it’s simple. I use red star yeast. Add the yeast, salt and warm milk to a mixing bowl. Whisk together, it will be frothy. Cover with a clean towel for ten minutes. Add the butter, egg, flour and salt in the mixing bowl and beat on low speed for about 3 minutes. Lightly flour your clean counter surface and kneed dough into a ball. Let your dough rise in a warm environment for about 60 minutes. You can preheat your oven to 200 degrees and shut it off and stick your dough in there. Cover your mixing bowl with plastic wrap or aluminum. Keep the door open closed. You want your dough to double in size.

While the dough is rising make your spread. You can use any type of spread you want for the middle. I used a little bit of cream cheese, butter, oregano and basil.

Preheat your oven to 350 degrees. Once your dough has doubled in size poke down on the dough and kneed again on a lightly floured surface. Roll out the dough. You want the dough to be about a 1/4 inch thick. Add the spread all over the dough.

Cut out circles. I use this Cookie Cutter which is a perfect size.

Grease a loaf pan. Fold the circles in half and place them upright in the loaf pan.

Melt two tablespoons butter and pour over prepared bread circles and sprinkle with everything but the bagel seasoning.

Bake for 30-35 mins until golden brown at 350 degrees.

This bread is so soft it will just melt in your mouth. I served it at a football party and it was gone in seconds! You might want to make a double batch!

Look at this middle! So soft!

Pull apart and devour! You won’t regret making this one!

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Pull Apart Bread

Course Side Dish
Keyword Pull Apart Bread
Servings 12 slices

Ingredients

Ingredients:

  • 2 tsp Red Star® Platinum yeast
  • 1 tbsp granulated sugar
  • 3/4 cup milk warm
  • 3 tbsp unsalted butter at room temperature
  • 1 large egg
  • 2 1/3 cups all-purpose flour (spoon & leveled), plus more as needed
  • 1 tsp salt

Cream Cheese / Butter Filling

  • 2 ounces brick style cream cheese at room temperature
  • 6 tbsp unsalted butter at room temperature
  • 1-2 teaspoons dried oregano
  • 1-2 teaspoon dried basil

Instructions

Directions:

  1. Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch. Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.

  2. If you do not have a mixer, you can mix by hand in this step. Add the butter, egg, flour, and salt. Beat on low speed for 3 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough. Shape into a ball.
  3. Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes. For this warm spot, I suggest using the oven. Preheat to 200°F (93°C), then turn the oven off after preheating. Place the covered bowl inside and shut the oven door. This is your warm environment.
  4. As the dough rises, prepare the filling and topping in the next steps and grease a 9x5-inch loaf pan.

  5. Make the cream cheese / butter filling: In a large bowl spoon all of the filling ingredients together until combined. Cover tightly and set aside until ready to use. 

  6. Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll out until the dough is about 1/4 inch thick. Spread cream cheese filling on top. Using a 3.5 - 4 inch circle cookie cutter, cut into circles. I get about 12 circles. Fold circles in half and line in prepared baking pan, round side up.

  7. Cover with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.

  8. Adjust the oven rack to the lower third position then preheat oven to 350°F.

  9. Brush dough with the 2 Tablespoons of melted butter and sprinkle with everything but the bagel seasoning on top. Use as much of the seasoning as you want.

  10. Bake until golden brown, about 30-35 minutes. If you find the top of the loaf is browning too quickly, tent with aluminum foil. Remove from the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and serve warm.

White Chocolate Raspberry Cake

White chocolate raspberry cake is in the works! Last week I got asked to make a cake for the Seattle Area Feline Rescue for their Meowsquerade Gala. They have a dessert dash! How fun is that?! I had an idea so I needed to practice and this is what I came up with. White chocolate raspberry cake. Yummy! I will publish the gala cake once it’s over so please stay tuned.

Sometimes I take the easy road and I like to use box cake mixes. Honestly I love them! They always turn out nice and moist. Let’s face it most of the time the frosting and the filling make the cake anyway.  Bake the cake in two round 6 inch pans. I use these Wilton 6 inch pans. Spray the pans with cooking spray and place parchment paper on the bottom of the pan. Spray the parchment with the cooking spray too. We don’t want the cake sticking to the bottom of the pan. I do this with all my cakes. While the cake is baking make the raspberry filling. I used the same raspberry filling as my vanilla naked cake recipe.

Let the raspberry filling and cake cool completely before you add the filling to the top of cake. While the filling and cakes are cooling shave the white chocolate with a cheese grater/zester. I used a 4 ounce white chocolate baking bar by Ghirardelli. I used a little over half of the shavings on the cake but it’s nice to have extra just in case you need more than you thought.

Make the frosting as per instructions. When the cakes are completely cooled cut the top of the cakes off so you have a flat surface on each cake. Take one cake and cover the top with frosting.  Apply the raspberry filling over the frosting. Try and keep the filling on the lighter side because you need to add the other cake on top of the filling.  If you have too much filling it will spill over the edges and it’s difficult to frost the rest of the cake.

Add the other cake on top of the filling.  Spread the rest of the frosting all over the cake. Try and keep the frosting even. I used this scraper.  Now apply the white chocolate shavings to the frosting.  You need to press the white chocolate against the frosting or it wont stick. Do it gently with your hands. Once it’s all over the cake top with raspberries!

Time to dig in and slice this white chocolate raspberry cake up! I got a lot of compliments and people had two slices (I did too) when I brought it over for a birthday party.

 

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White Chocolate Raspberry Cake

Course Dessert
Keyword White Chocolate Raspberry Cake
Servings 12 slices

Ingredients

Ingredients

  • 1 box white cake mix make as directed on box
  • 1 4 ounce white chocolate baking bar (ghirardelli)

Raspberry Filling

  • 1 tbsp water
  • 8 ounces fresh raspberries or frozen
  • 3 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1/4 cup water

Vanilla Buttercream

  • 1 1/2 cups unsalted butter room temperature
  • 5 - 6 cups confectioners' sugar
  • 5 - 6 tbsp heavy cream
  • 1 tsp pure vanilla extract

Instructions

Cake

  1. Preheat over to 350 degrees. Spray 2 - 6 inch pans and spray with cooking spray. Place parchment paper on bottom of pan and spray the parchment too. Make the cake as per instructions on the box. Bake for 25 - 30 minutes. To make sure it's done stick a tooth pick into the cake and if it comes out clean the cake is done.

  2. Grate the white chocolate baking bark into a small bowl and set aside. 

Making the Buttercream Frosting

  1. In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy - about 2 minutes.
  2. Add 5 and 1/2 cups confectioners' sugar, 5 Tablespoons heavy cream, and the vanilla extract, with the mixer running on low. Increase to high speed and beat for 3 full minutes.
  3. Add 1/2 cup more confectioners' sugar if frosting is too thin, 1 more Tablespoon cream if frosting is too thick.
  4. Yields about 4.5 cups of frosting.

Making the Raspberry Filling

  1. Place raspberries, 1 tablespoon water, and white sugar in a blender and pulse several times to chop raspberries; blend until pureed, about 30 seconds.
  2. Whisk cornstarch with 1/4 cup water until thoroughly combined; pour mixture into the raspberry mixture in the blender and blend again until smooth.
  3. Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool.

Assemble and decorate the cake:

  1. First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or save and eat later.

  2. Place 1 cake layer on your cake stand, cake turntable, or serving plate. Spread frosting evenly on top. Spread the raspberry filling right on top of the frosting several spoonfuls until the frosting is covered with the filling. Use your own judgement on how much to use.

  3. Top with 2nd cake layer and evenly cover the top with more frosting and cover the rest of the cake with frosting.

  4. Use a bench scraper to smooth out the frosting on the sides of the cake. Top with raspberries. 

 

Red Velvet Cake Roll

It was my friend’s birthday and we both love red velvet cake so I thought I would try to master my cake rolling skills. These cake rolls are a bit finicky. So I decided to make this red velvet cake roll and see if my rolling skills were better than my last one that I made it July.

Make your red velvet cake batter as per instructions. Let it cool and roll it up. Some recipes say to use a thin towel which I did this time around but I think parchment paper works better. I didn’t get step by step pictures because I have a 4th of July Cake Roll that has them. Click the link on how to roll the red velvet cake roll. 4th of July Cake Roll

While the cake is cooling make the cream cheese frosting. Once the cake is cooled unroll it and apply the cream cheese frosting on top of the red velvet cake roll. Roll it back up without the towel or parchment paper. Don’t get discourage if the cake breaks it will still roll up nicely and the cream cheese frosting will keep it all together.

Add more powdered sugar to the top of the roll if you want. Slice up the red velvet cake roll and share away. People loved the cake roll idea when I served it at the birthday party.

 

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Red Velvet Cake Roll

Course Dessert
Keyword Red Velvet Cake Roll
Servings 12 slices

Ingredients

Ingredients:

  • 1 cup minus 1 Tablespoon all-purpose flour
  • 3 tbsp unsweetened natural cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 large eggs room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tbsp vegetable oil
  • 2 tbsp milk
  • 1 tsp white vinegar helps the red color stand out
  • 1 tbsp red food coloring or paste
  • 2 tsp pure vanilla extract

For Rolling

  • 1 cup confectioners' sugar

Cream Cheese Frosting

  • 6 ounces block cream cheese softened to room temperature
  • 1/4 cup unsalted butter softened to room temperature
  • 1 3/4 cups confectioners' sugar
  • 1 tsp pure vanilla extract

Instructions

Directions: Read all instructions before starting

  1. Preheat oven to 350°F. Spray a 10x15 inch baking pan with nonstick spray so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases when it's done. Spray or grease the parchment paper too.

  2. Sift the flour, cocoa powder, baking powder, and salt together. Set aside.

  3. Using a hand mixer or a stand mixer fitted with whisk attachment, beat the eggs for 5 minutes on high speed. They will be light and very fluffy. On medium speed, beat in the granulated sugar, brown sugar, oil, milk, vinegar, food coloring, and vanilla until combined. 

  4. Stop the mixer, pour in the sifted dry ingredients, then beat on low until the batter is completely combined.

  5. Spread batter evenly into prepared pan. Give the pan a shake to make sure the batter is level and reaches the corners. Bake for 17 minutes or until the cake springs back when you poke it with a finger.

  6. Meanwhile, lay a thin kitchen towel or parchment paper flat on the counter. Sprinkle with 1 cup of confectioners' sugar. Once the cake comes out of the oven, immediately invert it onto the towel or parchment paper. Peel off the parchment paper then, starting with the narrow end, begin rolling the cake up with the towel. Do this slowly and gently. The cake will be warm as it just came out of the oven.

  7. Allow the cake to cool completely rolled up in the towel or parchment paper.

  8. Make the frosting: In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar and vanilla and beat on medium-high speed until combined and creamy.

  9. Gently and slowly unroll the cake. Flatten it out and spread frosting evenly on top, leaving about a 1/2 inch border around the cake. Gently and slowly roll the cake back up, without the towel or parchment paper this time. Make sure you're rolling it tightly. Some frosting may spill out the sides.

  10. Dust with more confectioners' sugar, if desired.

Blackberry Cake

My friend’s mom loves to bake just as much as me and she sent me this blackberry cake recipe and wanted me to put it on the blog. I’ve been picking so many blackberries so this was perfect timing. I told her of course I would do that since she is so amazing and she’s pretty much a second mom to me.  This blog post is for you Joanne!  She made up an amazing moist, fluffy, whipped cream blackberry cake.  It will melt in your mouth especially that homemade whipped topping.

Make the cake mix as directed on the back on the box. I used Betty Crocker’s Super Moist French Vanilla cake. I’m sure any vanilla cake box will work.  While the cake is in the oven make the blackberry mixture.  Combine the blackberries, sugar and cornstarch in a medium size pot and bring to a boil.  You can mash the berries with a spoon if you prefer not to have bigger berries in the filling. I smashed them up a little bit. You want the mixture to be a little runny so it soaks into the cake.

Set the mixture aside and let it cool. Once the cake is done let it cool for about 15 minutes. Poke holes all over the cake. I used a straw to get bigger holes.  Let the cake completely cool along with the blackberry mixture.

Once cooled pour the blackberry mixture all over the cake. Spread with a spatula.

Make the whipped topping by combining the heavy cream and powdered sugar. Do not over whip or it will start to turn into butter.  Once it’s all whipped together spread all over the blackberry mixture. I used a pipping bag and tip for mine but you can use a spatula to spread the whipped cream all over.  Add blackberries to the top of the whipped cream. The Blackberry cake is now complete!

Now slice that cake up and enjoy the softness of this delicious cake!  Happy Labor Day Weekend!

Make sure to store the cake in the fridge after serving. It still tastes delicious after a couple of days.

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Blackberry Cake

Course Dessert
Keyword Blackberry Cake
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 12 slices

Ingredients

  • 1 box Vanilla Cake Mix Bake as directed

Blackberry Mixture

  • 3 cups fresh blackberries
  • 1/2 cup granulated sugar
  • 1 1/2 tbsp cornstarch

Whipped Topping

  • 16 ounces heavy cream (make sure it's very cold)
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Bake the cake as directed on the box

Blackberry Mixture

  1. In a medium sauce pot combine the blackberries, sugar and cornstarch and bring to a boil.  You can mash the berries with a spoon if you prefer not to have bigger berries in the filling. I smashed them up a little bit. You want the mixture to be a little runny so it soaks into the cake. Let it completely cool.

  2. Once the cake is out of the oven let it cool for about 15 mintues and poke holes all over the cake. I used a straw.  

  3. Pour the blackberry mixture all over the cake once the mixture is cooled.

Whipped Cream

  1. Combine heavy cream, powdered sugar and vanilla into a mixing bowl with the whisk attachment. (Tip: I stick my bowl and whisk into the freezer for about 10 minutes to make sure it's very cold)

  2. Whip on high speed. Cream will initially bubble a little bit, then start to thicken.
  3. Whip on high speed until stiff peaks form, for a total whipping time of about 5-7 minutes. When you remove the whisk and get little peaks that don’t tip over, you are done. Make sure not to over mix! It quickly goes from smooth whipped cream to curdled whipped cream, so watch it closely.

 

Blackberry Pie Bars

I’ve been picking a lot of blackberries on a trail behind my house so I’ve been experimenting with blackberry recipes. This one was a winner. Blackberry Pie Bars! I’ll be bummed once the blackberries are all gone.  I just love picking any type of berries and finding a delicious recipe to try.  These blackberry pie bars are simple to make and taste great!

Start off by making the crumble. You will need a food processor for this step. This will be the bottom and the top of the blackberry pie bars. Crumble is my weakness and I love it on any type of dessert.

Grease a 9 x 13 pan and add the half of the crumble onto the bottom of the pan. If you want more on the bottom and less on top that is up to you either way it will be good. Lightly pat the crumble to the bottom of the pan.

In a separate bowl make the blackberry mixture that will go on top of the crumble. Use a fork to mix the blackberry mixture. I smashed some of the berries up so they weren’t full size berries throughout the pie.

Add the blackberry mixture on top of the crumble. Once the blackberry mixture is completely spread over the bottom of the crumble add the remaining crumble on top of the blackberry mixture.

Bake in the oven for 35-40 minutes or until the crumble on top is lightly brown. Don’t over bake or the bottom will burn.

Cut up some squares and eat away!

Serve them at a family or friend gathering and people will love these blackberry pie bars with the best crumble on top and bottom.

They are pretty tasty with a scoop of vanilla ice cream!

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Blackberry Pie Bars

Course Dessert
Keyword Blackberry Pie Bars
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 24 pie bars

Ingredients

INGREDIENTS:

  • 3 cups all-purpose flour
  • 1 1/2 cups sugar divided
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • Zest and juice of one lemon divided
  • 1 cup 2 sticks cold unsalted butter, cut into 1 inch slices
  • 1 large egg
  • 2 tsp vanilla extract
  • 4 cups fresh blackberries
  • 3 tsp cornstarch

Instructions

DIRECTIONS:

  1. Preheat the oven to 375°F. Grease a 9×13 inch pan.

  2. In a food processor, pulse together flour, 1 cup of sugar, baking powder, cinnamon, salt and lemon zest. 

  3. Add the butter, egg and vanilla extra. Pulsing until dough is crumbly. Lightly pat half of dough into the bottom of the prepared pan, saving the remaining dough for the topping.

  4. In a medium bowl, stir together the remaining 1/2 cup sugar, cornstarch and lemon juice. Gently mix in the blackberries (if you wish smash some of the blackberries). Sprinkle the blackberry mixture evenly over the bottom crumble. Sprinkle the remaining crumble over the berry mixture.

  5. Bake in preheated oven for about 35 - 40 minutes, or until top is slightly brown (you are only looking for the top to slightly brown, don't bake too long because the bottom will burn).

  6. Cool completely before cutting into squares. Store in an airtight container.

Chocolate Chip Cookie Cake

Who doesn’t like a six layer Chocolate Chip Cookie Cake with Peanut Butter Chocolate frosting?! This cake is delicious in every way!

To start make the chocolate chip cookie mix and divide into six even balls. This is showing only four balls but indeed I did make six. I used a food scale to weigh out the balls but if you don’t have one just eye ball it.

Add the cookie dough to the baking pans. Place parchment paper at the bottom of the pan and grease it. I cut out parchment paper and fit it to the bottom of the pan. Make sure you do this so the cake won’t stick to the pan. It will be an easy release.

I only have 2 six inch round pans so I had to bake my cakes in 3 batches. Bake for about 17-20 minutes.

Make the peanut butter chocolate frosting and assemble. Add chocolate chips to the top. You can make any type of frosting to go with this cake so if you don’t like peanut butter make another flavor.

Cut out a huge piece and devour! It’s great with vanilla ice cream too! Enjoy!

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Chocolate Chip Cookie Cake

Course Dessert
Keyword Chocolate Chip Cookie Cake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 slices

Ingredients

Ingredients

  • 3 cups all-purpose flour (spoon & leveled)
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter softened to room temperature
  • 1 cup packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs at room temperature
  • 2 1/2 tsp pure vanilla extract
  • 2 cups mini semi-sweet chocolate chips, plus extra for garnish (regular size is fine too)

Chocolate Peanut Butter Frosting

  • 1/2 cup unsalted butter softened to room temperature
  • 1/4 cup creamy peanut butter*
  • 1 3/4 cups confectioners' sugar (or more)
  • 1/4 cup unsweetened natural or dutch-process cocoa powder
  • 1/2 tsp pure vanilla extract
  • 1 tbsp milk (or more)

Instructions

Directions:

  1. Preheat oven to 350°F (177°C). Grease 2-inch cake pans (or more if you have more than 2), line with parchment paper, then grease the parchment paper. Parchment paper helps the small cookie cakes seamlessly release from the pans.

  2. Make the cookie cake: Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
  3. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamed, about 2 minutes. Add the eggs and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

  4. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, stir in the mini chocolate chips. Dough will be thick and sticky.

  5. Divide cookie dough between however many cake pans you're using. Press evenly into each. I only have 2 6-inch cake pans, so I baked in batches. If baking in batches, cover any cookie dough that isn't being used and set aside at room temperature.

  6. Bake for 17 - 20 minutes or until the cake layers are lightly brown on top and a toothpick inserted in the center comes out mostly clean. Allow cakes to cool for 10 minutes in the pans. Run a sharp knife around the edges, then carefully invert the pan so the warm cookie cake slides out. (At this point you can clean out pans, grease, line with parchment, grease parchment, then bake remaining cakes if needed.) Set the baked cakes on a wire rack to cool completely. The cakes must be completely cool before frosting and assembling.

Make the frosting

  1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and peanut butter together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, cocoa powder, vanilla extract, and 1 Tablespoon milk. Mix on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. Add another Tablespoon of milk if frosting is too thick. If too thin add more confectioners' sugar. 

Assemble and decorate

  1. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Continue layering the cake layers and frosting. Spread the remaining frosting all over the top and sides, if there's any leftover for the sides! If desired, top with chocolate chips. Slice and serve.