Tag Archives: cake

Overloaded Peanut Butter Chocolate Chip Cookie Cake

Overloaded Peanut Butter Chocolate Chip Cookie Cake. That’s a mouthful.

Literally. It’s worth every single marshmallowy, chocolate-chipped, caramel and peanut butter-covered bite. It’s also worth every single jolt of stomach pain you suffer from eating a way-too-big slice after 9 o’clock at night.

cookie cake 1

cookie cake 4

cookie cake 2

I had a moment to sit down and read through some of my favourite blogs today. I fully intended on spending the day laying around on my couch and relaxing, but the moment I saw the post for this cake on Sprinkle Bakes, my baking fire ignited and I just had to try it! The base of the cake is essentially a giant chocolate-chip cookie baked in a springform pan. It is then topped with marshmallow fluff, peanut butter chips, chopped up peanut butter cups, marshmallows, chocolate chips, caramel sauce, and peanut butter buttercream. Could it get any sweeter?

No. No, it could not.

cookie cake 5

It feels so good to be baking again. Now that classes are winding down, the flowers are blooming, and the sun is shining a little bit longer with each passing day, I’ve got baking fever! I hope to be sharing more and more recipes over the coming months.

I hope you’re all having a blessed April and are embracing every possible opportunity to find a smile each day!

Tagged , , , ,

RECIPE: Creamsicle Dream Cupcakes

It’s official. I am no longer a teenager. Yesterday I began my life as a twenty year old. Although it may seem like a traumatic moment for a lot of people, I was happy to leave my teenhood behind and enter a new chapter. In fact, I have kind of always felt like I was older than I actually am. But a big birthday is an occasion that requires a celebratory treat and I knew just the thing.

Various people suggested that I was crazy for making my own birthday treat. But I’m not crazy! Baking is one of my favourite things to do so the real treat was that I got to spend some time on my birthday doing something that I love. I had been eying this recipe for quite some time, but was saving it for the perfect occasion.

I attribute my love of creamsicles to my Dad. Orange and vanilla nicely compliment each other to create a delectable cool treat on those hot summer days (or cold winter nights…we enjoy a good creamsicle any time). When I saw a recipe for a creamsicle in cupcake form, my mouth was watering before I even read through the recipe. They are made with fresh oranges, topped with vanilla buttercream, and garnished with a homemade candied orange. I found the original recipe over at Annie’s Eats. This recipe was primarily developed by Annie but has a few minor changes because of my lack of vanilla beans. Be sure to head over to her blog for some beautiful photos and further inspiration.

Preheat the oven to 350 degrees and line the cupcake pans with paper liners. Cream together the butter, sugar, and orange zest until light and fluffy. Beat in the eggs one at a time, mixing after each addition. In a separate bowl, combine the cream, orange juice, and vanilla. In another separate bowl, combine the flour, baking powder, baking soda, and salt. Alternately add the cream and flour mixtures, beginning and ending with the flour mixture. Divide the batter between the paper-lined muffin cups and bake 22-23 minutes or until the tops are nicely rounded and a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then transfer to a cooling rack to cool further.

Meanwhile, prepare the candied oranges. Thinly slice 1-2 oranges until you have the desired number of slices (with a few extra). Combine the sugar and water in a medium saucepan and heat over medium-high heat until the sugar dissolves. Reduce the heat to medium-low and lay the orange slices in the liquid. Be sure that none of the slices overlap. Depending on the size of your saucepan, you may need to do this a few times but the same syrup can be used for all of it. Let the orange slices simmer in the sugar-water liquid for 10 minutes, then flip them over, and simmer for another 10 minutes. Remove the slices and place in a container. When you are finished all of the slices, pour the remaining syrup in the container with the slices and allow to cool. It may be placed in the fridge.

To make the vanilla buttercream, beat the butter with an electric beater until it is smooth. Add the icing sugar and continue to beat for 2 minutes. Add the vanilla extract and cream and beat lightly until just combined. Increase the speed and beat for 3-4 additional minutes or until the buttercream is light and fluffy. Transfer to a piping bag fitted with the desired tip. When the cupcakes and the candied oranges are completely cooled, top each with a swirl of buttercream and a candied orange. They can be stored in the refrigerator.

That’s all there is to it. The orange flavour of the cupcakes is not too overpowering and is balanced nicely with the vanilla buttercream. The candied oranges are one hundred percent edible. It was my first time making, or even eating, candied oranges and they were delicious. They are incredibly sweet. If you crave more of the orange flavour, you could easily add a little bit of orange zest and/or juice to the buttercream as well.

To leave off, I figured that I would do what I always do and share a few of the instagram photos taken on my birthday. I got treated to some delicious birthday waffles with lots of berries made by my wonderful sister, I found an old (and incredibly embarrassing) photo in my Grandma and Grampa’s basement (I was probably in Grade 4), and I was taken to our local thai restaurant for some delicious coconut rice and ginger beef birthday dinner (my favourite!) by some of my favourite people!

Once again, I apologize for all the recipe posts in a row. But like I said, it’s birthday week in our house which means cake is the only thing on my radar! I hope you’re all having a sweeter-than-sweet week. Just think…it’s Friday! Thanks for reading.

Tagged , , , , ,

RECIPE: Angel Lush Cake

Birthday week has hit our household. Every June, my family enters both a treat coma and goes into partial debt from all the cake that is consumed and presents that are bought. We have three birthdays within five days: my Dad’s on the 5th, mine on the 7th, and my brother’s on the 9th. But I’m not complaining. Birthday’s are notorious for specialized baked goods and that’s right up my alley. A couple of days ago, I asked my Dad what type of cake he wanted for his birthday. I immediately felt stupid for asking because I already knew the answer. He asks for the same type of cake every year. That, my friends, is angel food cake with whipped cream and berries.

I’ll admit that there isn’t anything special about angel food cake in terms of baking. In fact, angel food is the only type of cake that I will use a box mix for. It is way more convenient and although I have never actually tried, I have heard that making it from scratch is quite the challenge (but don’t let me deter you–if you want to try making it from scratch, all the power to you!). What makes angel food so delicious are the toppings. The cake is naturally very light so the whipped cream adds a little bit of density and the berries obviously contribute a bit of sweetness. It is a great dessert for those who are trying to watch their figure and who like fruity flavours as opposed to rich and decadent.

What Will You Need?

  • A box of “Angel Food Cake”
  • A package of fresh strawberries (frozen may be used as well, but I prefer fresh)
  • Half a package of fresh blueberries
  • 2 Tbsp. fruit juice (any kind)
  • 2 Tbsp. sugar
  • A carton of whipping cream
  • Additional sugar for sweetening the whipping cream

Prepare the angel food cake according to the directions on the box mix. Ensure that it is baked at least 4-5 hours before the intended serving time to allow complete cooling. Meanwhile, wash all of the berries in cold water. Place in a strainer and allow to slightly dry. Cut the strawberries into smaller pieces, discarding any bruised or white spots. Place in a medium sized bowl. Add the blueberries. Pour the fruit juice over the berries and sprinkle with sugar. Stir, ensuring that all of the berries are coated. Cover and place in the fridge. In a separate bowl, beat the whipping cream until it forms soft peaks. Add additional sugar to taste and continue to beat until it has reached a desired consistency. Cover and place in the fridge until serving.

What you do next is totally up to you. If you are planning on presenting the cake and are sure that it will all be eaten immediately, top the cake with the whipping cream and berries. However, what we usually do is cut the cake into pieces and then top each individual piece with the desired amount of toppings. This is only because the cake doesn’t all get eaten at once so it prevents the cake from getting soggy with the toppings. But do whatever your little heart desires–it all tastes delicious!

As always, my Dad loved the cake! He gobbled his piece up very quickly. His birthday was actually yesterday but there are still some leftovers that we have all been working away at. It tastes just as delicious the next day as it did the first. If you aren’t a “berry” person, it can be topped with whatever toppings you desire. Whipped cream with chocolate drizzle? Whipped cream with mangos and pineapple? Whipped cream with an orange glaze? Mmm…I’m getting a rumbly tummy just thinking about all the possibilities.

To finish off, I just wanted to share a couple of instagram photos. The first photo is some of the berries that ended up in our tummies. The second photo was taken by my Dad on his birthday when I asked him to hold my phone (complete and total mistake), and the final photo is my leftover piece of cake that I devoured this afternoon.

Happy Birthday to any of you June babies! Thanks for reading–I hope you have a delicious Wednesday.

Tagged , , , , , , ,

RECIPE: Caramel Walnut Cake (Happy 81st Birthday, Grampa)

The days and hours were counting down until my Grampa’s birthday dinner, and I was wracking my brain for the perfect cake recipe to celebrate with. I searched through many of my favourite baking blogs, failing to find any recipes that Grampa would be thrilled with. He doesn’t like cheesecakes and tends to lean more towards the sugary-sweet flavours over chocolate or fruits. After finally asking my Grandma, she suggested something maple or caramel. Suddenly, the perfect recipe shed light into my unhopeful and failing hunt.

I came across this recipe for Double Caramel Cake through Pinterest (of course). The recipe comes from Culinary Concoctions by Peabody where she titles it “The Cake That Broke My Will”. I strayed from the original frosting recipe a teeny-weeny bit, so my version is more like fudge on top of a cake. I ain’t complaining. It is fairly sweet but definitely worth every bite. I also added in a few nuts–walnuts to be exact–for a little bit of crunch. Before I begin, I just want to put a little disclaimer out there: I am in no way a skilled cake decorator. No matter how hard I try, my cakes are always hideous. Please look past the fact that this cake looks ridiculous and just trust the fact that it tastes fantastic.

So, ready to make something deliciously sweet?

Caramel Cake

Melt the 1/3 cup of sugar in a saucepan over medium heat. Continue to stir it until it turns an amber colour. Remove from heat and slowly stir in the 1/4 cup of boiling water. It will become syrupy. Allow it to cool.

Meanwhile, preheat the oven to 375 degrees. Grease and flour two matching pans. Beat the softened butter and additional sugar together until light and fluffy. Add one egg at a time, beating well after each addition. Add 4 tablespoons of the syrup mixture, mixing well. In a separate bowl, combine the flour, baking powder, and salt. In another separate container, combine the milk and the vanilla. Alternately add the flour and the milk mixtures to the wet mixture, beginning and ending with the flour mixture, beating well after each addition. Divide the batter evenly between the two pans and bake for 25-35 minutes (depending on the strength of your oven). The cakes will be done when the centres are fully puffed up, the edges are browned, and a toothpick inserted in the centre comes out clean. Allow the cakes to cool for 10-15 minutes, and then transfer to a wire rack to cool completely.

Caramel Fudge Frosting

Cut the rounded top off of one of the cakes (this will be the bottom layer). In a medium saucepan, whisk together the brown sugar and cream. Bring to a boil, but continue to stir constantly. Continue boiling until it reaches a “soft ball” state. You will know it reaches this state by dropping a drop of the syrup into a cup of cold water. If it holds it’s shape fairly well and can be removed from the water, it has reached a “soft ball” state. Remove the syrup from heat and stir in the butter. Transfer to a bowl and allow to cool. Beat in the vanilla extract and beat for 2-3 minutes as the syrup thickens. Add the icing sugar and beat until combined. Immediately spread some of the frosting on the bottom layer, sprinkle with nuts (if desired) and place the second layer on top. Quickly frost the top of the cake and sprinkle with additional nuts. Voila!

The cake is really rich, but it is worth trying. The actual cake part is moist and just has a faint flavour of caramel, where as the frosting adds that extra punch of flavour and sweetness. The original frosting recipe makes more of a caramel glaze, which I imagine would taste fantastic as well. Make it the same way but omit the icing sugar.

To leave off, I thought I would just share an instagram photo of the birthday celebration. I hope you are all having a wonderful week. It’s Wednesday–hump day–which means we’re half way there. Blessings!

Tagged , , , , ,