Category: Dessert

Sugar Cookie Icing

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 Sugar Cookie Icing
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Course Condiment, Dessert
Servings
Ingredients
Course Condiment, Dessert
Servings
Ingredients
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Instructions
  1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
  2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
Recipe Notes

Original Recipe:  https://www.allrecipes.com/recipe/11587/sugar-cookie-icing/

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Bourbon Caramel Sauce

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 Bourbon Caramel Sauce
This is really good! And really easy to make, just watch out for the steam when you add the cream to the hot sugar mix.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. Combine the sugar and water in a heavy-bottomed sauce pan. Briefly stir to combine. Use a wet paper towel to wipe any sugar from the sides of the pan above the level of the sugar water mix - sugar crystals can grow up the side of the pan if you leave any crystals as a "seed" for them.
  2. Turn the burner on to medium-high heat. Then — this is very important — do not stir or touch the pan until the sugar has caramelized! The sugar mixture will go from being completely clear, to a champagne color, to a light golden color, and then to increasingly darker shades of amber. (Keep a close eye on the sugar, as it darkens quickly once it begins to caramelize.) Once the sugar reaches a deep amber color (about the color of a copper penny), remove the saucepan from the heat and turn the burner off.
  3. Right away, begin to slowly and carefully pour the heavy cream into the sugar mixture, whisking as you pour to quickly incorporate the cream. (The mixture will bubble furiously when the cream hits the hot sugar, so be very careful!) Add in the butter and whisk until combined. Add in the vanilla, bourbon and sea sea salt, and whisk until combined.
  4. Serve immediately. Or let the sauce cool until it reaches room temperature (it will thicken considerably as it cools), then transfer the sauce to a sealed container and refrigerate for up to 2 weeks.
Recipe Notes

So good!  I used this caramel to stuff my Most Amazon Chocolate cake (normal and gluten-free) with a whipped cream cheese butter cream frosting.  Yum!!

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Nutrition Facts
Bourbon Caramel Sauce
Amount Per Serving
Calories 36 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 47mg 2%
Total Carbohydrates 5g 2%
Sugars 5g
Vitamin A 1%
Calcium 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

Soft Malted Chocolate Chip Cookies

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 Soft Malted Chocolate Chip Cookies
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Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 3 hours
Servings
cookies
Ingredients
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 3 hours
Servings
cookies
Ingredients
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Instructions
  1. Whisk flour, malted milk powder, baking powder, salt and cornstarch together. Set aside.
  2. Melt butter in a small saucepan over medium low heat. Remove from heat.
  3. In large mixing bowl combine the butter and brown sugar, using wooden spoon or mixer set on lowest setting.
  4. Stir in eggs and vanilla with mixer still on lowest setting until combined.
  5. Stir in dry ingredients until evenly incorporated.
  6. Fold in chocolate chips.
  7. Chill dough for 2 hours or up to 3 days.
  8. Preheat oven to 350°
  9. Line baking sheet with parchment paper.
  10. Scoop approximately 2 Tbsp of dough and form into a ball. Place dough 3 inches apart on lined baking sheet. Press additional chocolate chips into the top of the dough balls if desired.
  11. Bake for 11-12 minutes until the edges golden. Don’t over-bake.
  12. Allow to cool on baking sheet for 3 minutes and then transfer to a wire rack to continue cooling.
Recipe Notes

store airtight for up to 3 days

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Nutrition Facts
Soft Malted Chocolate Chip Cookies
Amount Per Serving
Calories 309 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 39mg 13%
Sodium 131mg 5%
Potassium 39mg 1%
Total Carbohydrates 46g 15%
Dietary Fiber 1g 4%
Sugars 25g
Protein 4g 8%
Vitamin A 6%
Calcium 1%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Spice Cake

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 Spice Cake
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Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
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Instructions
  1. Sift the flour, measure and resift 3 times with the baking powder and salt. Combine the spices and mix thoroughly with boiling water. Cream the butter until soft and smooth, blend in 3/4 C of the sugar, and add the beaten egg yolks. Beat until light and fluffy. Stir in spice mixture; then add flour mixture and milk alternately, beginning and ending with flour and beating until smooth after each addition. Beat egg whites, add remaining 1/4 C sugar, and continue beating until very stiff; fold into batter. Turn into two 8-inch cake pans which have been lined with thin plain paper in bottom. Bake in a moderate oven (350F) for about 25 minutes, until springy when pressed lightly with the finger tips. Cool 5 minutes before removing from pans and then turn out and cool thoroughly on cake racks. Put together with orange frosting.
Recipe Notes

I changed the recipe slightly from what was in the cooking encyclopedia.  First, I changed to shortening rather than butter: though both were listed as options, I prefer shortening.  I also added an egg yolk to try to counteract the dryness.  That didn't work as well as I'd hoped, so I'm going to add 2 egg yolks next time, and look into changing from milk to buttermilk.

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Nutrition Facts
Spice Cake
Amount Per Serving
Calories 193 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 53mg 18%
Sodium 179mg 7%
Potassium 27mg 1%
Total Carbohydrates 36g 12%
Dietary Fiber 0.1g 0%
Sugars 15g
Protein 3g 6%
Vitamin A 7%
Vitamin C 0.3%
Calcium 10%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Honey Custard

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 Honey Custard
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Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 Minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 Minutes
Servings
servings
Ingredients
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Instructions
  1. Heat milk, honey, and the scraped vanilla pod in a saucepan until scalding. Whisk together the egg yolks, salt, and cornstarch until smooth and pale. Temper the yolks with a little of the hot milk mixture. Whisk slowly. Continue adding the milk little by little, whisking until smooth.
  2. Pour the custard base back into the saucepan and place over low heat. Cook slowly, whisking continuously until thickened. The custard should come to a gentle boil.
  3. Remove the custard from the heat and whisk in the butter and vanilla extract. Sieve to remove any lumps. Cover with plastic wrap and cool to room temperature.
  4. Pour the cooled custard into the pie crust(s). Cover with plastic wrap and chill completely (about 2 hours).
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Nutrition Facts
Honey Custard
Amount Per Serving
Calories 66 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 72mg 24%
Sodium 44mg 2%
Potassium 12mg 0%
Total Carbohydrates 11g 4%
Sugars 8g
Protein 1g 2%
Vitamin A 2%
Calcium 1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Vanilla Bourbon Salted Caramel Sauce

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 Vanilla Bourbon Salted Caramel Sauce
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Course Condiment, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Cup
Ingredients
Course Condiment, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Cup
Ingredients
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Instructions
  1. Mix the brown sugar and butter in a saucepan over medium-low heat. Cook while whisking gently for about 7 minutes, until it gets thicker.
  2. Slowly add in heavy cream, vanilla, and bourbon. Continue to whisk.
  3. Raise the heat to medium/medium-high and bring the mixture to a boil.
  4. Boil for 60 seconds*.
  5. Remove from the heat and whisk in the salt.
  6. Cool slightly for about 10 mins**.
  7. Pour the sauce into a jar, seal, and store in the refrigerator*** until ready for use.
  8. To serve: warm up desired amount in the microwave.
Recipe Notes

Original Recipe:  https://showmetheyummy.com/vanilla-bourbon-salted-caramel-sauce/

Total yield is 1 Cup.

Can replace with vanilla extract to make this kid friendly & gluten free.

*You'll know the mixture is boiling when you see lots of tiny looking bubbles and the mixture starts to rise. I started the timer a few seconds after the bubbles started and then it came to a full blown boil.

** If you get any “clumps” while/after cooling, just whisk until smooth again!

*** Caramel can be stored in the fridge for two weeks.

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Nutrition Facts
Vanilla Bourbon Salted Caramel Sauce
Amount Per Serving
Calories 1918 Calories from Fat 945
% Daily Value*
Total Fat 105g 162%
Saturated Fat 70g 350%
Cholesterol 338mg 113%
Sodium 1978mg 82%
Total Carbohydrates 244g 81%
Sugars 237g
Vitamin A 80%
Calcium 16%
* Percent Daily Values are based on a 2000 calorie diet.

Pastel de Leches Tres – Three Milk Cake

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 Pastel de Leches Tres - Three Milk Cake
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Course Dessert
Cuisine Mexican
Prep Time 45 minutes
Cook Time 25 minutes
Passive Time 8 hours
Servings
servings
Ingredients
Course Dessert
Cuisine Mexican
Prep Time 45 minutes
Cook Time 25 minutes
Passive Time 8 hours
Servings
servings
Ingredients
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Instructions
  1. Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
  2. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
  3. Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
  4. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
  5. Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.;
  6. Topping:
  7. Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
Recipe Notes

Original recipe:  https://www.cookingchanneltv.com/recipes/alton-brown/tres-leche-cake-1953815

For cake flour:  for each C of cake flour, use 1 C all-purpose minus 2 Tbsp, add 2 Tbsp cornstarch, sift together 5 times.  Yep, 5: ensures it's evenly mixed and well aerated.

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Nutrition Facts
Pastel de Leches Tres - Three Milk Cake
Amount Per Serving
Calories 607 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 19g 95%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 188mg 63%
Sodium 237mg 10%
Potassium 168mg 5%
Total Carbohydrates 74g 25%
Sugars 60g
Protein 10g 20%
Vitamin A 22%
Vitamin C 1%
Calcium 23%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Chocolate Cheesecake

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 Chocolate Cheesecake
This thing is AMAZING!! Thanks to Chelsea's Messy Apron for sharing! Unbelievably rich & insanely chocolaty!
Votes: 1
Rating: 4
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Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 1 day
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 1 day
Servings
servings
Ingredients
Votes: 1
Rating: 4
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Instructions
  1. Preheat the oven to 325 degrees F. Wrap a well-greased 9-inch springform pan in two layers of heavy duty foil. Secure around the pan.
  2. In a small bowl, combine cookie crumbs and sugar and then stir in butter. Press firmly into the bottom of the greased and prepared springform pan. Place pan on a baking sheet. Bake for 10 minutes and then remove onto a cooling rack. Melt the chocolate chips in the microwave in busts of 15 seconds stirring in between each burst for 10 seconds until the chocolate is melted and smooth. Allow to cool to room temperature.
  3. In a very large bowl, beat the ROOM TEMPERATURE (must be room temperature) cream cheese and sugar until smooth at consistent low-medium speeds. Be careful to not over-beat. Beat in cooled chocolate and cocoa powder.
  4. In a small bowl, whisk together all of the eggs. Add them to the mixture along with the salt and vanilla extract. Beat on low speed until JUST combined. Pour this mixture into the springform pan. Place the pan in a large baking pan and add 1 inch of BOILING water to the pan surrounding the springform pan.
  5. Bake the cheesecake at 325 degrees for 50-60 minutes or until center is just set and top is not shiny. Remove the springform pan from water bath and remove the foil. Cool the cheesecake on a wire rack for 10 minutes and then gently loosen the edges of the pan with a butter knife. loosen edges from pan with a knife. Cool AT ROOM TEMPERATURE for one hour and then transfer to the fridge (covered) and chill for at least 8 hours (preferably overnight).
  6. For the ganache: place chocolate in a small bowl with the butter and heavy cream. Microwave in bursts of 20 seconds, stirring in between each burst for 10 seconds until the mixture is smooth. Let stand at room temperature for an hour before topping the cheesecake with the ganache. Spoon the ganache into the center of the cheesecake (keep it about an inch away from the edge) and let sit in the fridge for an hour (or until the ganache is firmly set).
  7. When ready to serve, combine the heavy whipping cream, powdered sugar, and vanilla extract in a stand mixer. Beat on high until soft peaks form and then spoon or pipe the whipped cream over the cheesecake slices. Place a GODIVA Masterpiece on top of the whipped cream on each piece of cheesecake.
Recipe Notes

Here are some tips to make the perfect chocolate cheesecake:

  • Use ROOM TEMPERATURE cream cheese: room temperature cream cheese becomes creamier when it is mixed and it incorporates much better with the other ingredients in this recipe. If your cream cheese is too cold, it tends to stay lumpy in the batter doesn’t fully mix. You’ll also likely be tempted to over-beat the batter (which is no good for a cheesecake!) to get rid of the lumps. Quick tip to get room temperature cream cheese: remove the cream cheese from the packaging and microwave in bursts of 15-20 seconds until it is room temperature (not softened or melted at all) It’s also important when you are using room temperature cream cheese that you also use room temperature eggs.
  • Use a SPRINGFORM pan: a springform pan (a pan that has a spring to hold the sides of the pan in place) is the best for cheesecakes. Because of the final texture of the cheesecake it can’t be inverted from a pan (like your typical cake) and so the removable sides of the springform pan make it easy to keep the form and shape of the cheesecake. (Still make sure to generously grease your springform pan first).
  • Line your springform pan with FOIL: since this cheesecake bakes in a water bath (I promise it’s still easy!) you’ll want to line the outside in foil (I line it twice in heavy duty foil) to ensure absolutely NO water from the water bath seeps into your cheesecake.
  • DON’T OVERMIX the batter:  it’s important to mix the cream cheese enough to remove the lumps and to combine the ingredients sufficiently, but over-mixing the batter will introduce too much air into the mixture. Too much air will cause the cheesecake to rise too quickly in the oven and then fall (how you get cracks in your cheesecake). You also want to mix the cheesecake at low and consistent speeds to again reduce the risk of beating in too much air.
  • Bake this cheesecake in a WATER BATH: the water bath is simply putting your cheesecake into a larger baking pan that is filled with about an inch of water. Why use a water bath? The water helps to evenly disperse the heat which will help to ensure your cheesecake is evenly baked. You’ll also be able to avoid the cracks in the cheesecake.
  • Allow the cheesecake to cool COMPLETELY at room temperature: It might not seem like a big deal to expedite the chilling process of a cheesecake and put it in the fridge right out of the oven, but it you do this, the cheesecake tends to get an ugly appearance on top. This appearance comes from condensation that forms on top of the too quickly chilled cheesecake. If you chill the cheesecake too quickly, you can also get some cracks on it.
  • Slice the cheesecake with a very sharp and HOT KNIFE: To get the perfect slices, you’ll want to use a large and very sharp knife. Run the knife under very hot water, quickly (but still completely) dry it off, and then make quick cuts to get a perfect chocolate cheesecake slice.
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Nutrition Facts
Chocolate Cheesecake
Amount Per Serving
Calories 1843 Calories from Fat 747
% Daily Value*
Total Fat 83g 128%
Saturated Fat 34g 170%
Polyunsaturated Fat 0.0005g
Monounsaturated Fat 0.0003g
Cholesterol 85mg 28%
Sodium 1337mg 56%
Potassium 629mg 18%
Total Carbohydrates 260g 87%
Dietary Fiber 11g 44%
Sugars 174g
Protein 12g 24%
Vitamin A 10%
Calcium 106%
Iron 83%
* Percent Daily Values are based on a 2000 calorie diet.

The Most Amazing Chocolate Cake

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 The Most Amazing Chocolate Cake
It truly is quite amazing! And easily converted to gluten-free!
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Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
  2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  3. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
  4. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
  5. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
  6. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
  7. Frost with your favorite frosting and enjoy!
Recipe Notes

They recommend a chocolate cream cheese buttercream frosting, but I initially used a white cloud frosting, a whipped honey buttercream, and a whipped chocolate buttercream on small, individual cakes.  I really liked the white cloud, which cake I also added a small layer of orange marmalade between layers.  Steve really like the whipped chocolate buttercream, and I also thought it was really amazing.  We both like the whipped honey buttercream as well, but it was sort of beaten out by the other two, but it's still amazing. The link to the original recipe with frosting is here:  https://thestayathomechef.com/the-most-amazing-chocolate-cake/

I like to make these as cupcakes - you should get about 50 cupcakes. 

You can also make this gluten-free!  I substituted the flour for Bob's Red Mill Gluten Free Baking Mix, so you have a 1:1 ratio to replace the flour, and substitute plain fat-free Greek yogurt for the buttermilk.  The only way you can tell the difference between the cakes with gluten or without gluten is if you have eaten them both.  it does turn out amazing!

To make it even better, I recommend filling the cupcakes with my Bourbon Salted Caramel Sauce, and frosting with my Whipped Chocolate Buttercream.  Enjoy!

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Nutrition Facts
The Most Amazing Chocolate Cake
Amount Per Serving
Calories 415 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 47mg 16%
Sodium 504mg 21%
Potassium 110mg 3%
Total Carbohydrates 82g 27%
Dietary Fiber 4g 16%
Sugars 45g
Protein 8g 16%
Vitamin A 2%
Vitamin C 0.4%
Calcium 5%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Whipped Honey Buttercream Frosting

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 Whipped Honey Buttercream Frosting
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Course Dessert
Cuisine American
Prep Time 15 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. In a stand mixer using the paddle attachment, cream together butter and honey for 2 minutes.
  2. Add 1 cup of the powdered sugar. Begin with mixer on low speed until sugar is incorporated, then increase speed to medium and beat until smooth and creamy, about 3-5 minutes.
  3. Add another cup of powdered sugar, again mixing on low speed to incorporate.
  4. Add heavy cream at low speed. Mix on medium speed about 2 minutes until mixture is smooth.
  5. You may need to add additional powdered sugar as needed for desired consistency.
  6. Makes enough to frost approximately 12 cupcakes. Great as a topping for everything from plain old vanilla to peanut butter cupcakes. Get creative and try it with your favorite!
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Nutrition Facts
Whipped Honey Buttercream Frosting
Amount Per Serving
Calories 748 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 16g 80%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 68mg 23%
Sodium 3mg 0%
Potassium 16mg 0%
Total Carbohydrates 135g 45%
Sugars 133g
Protein 0.1g 0%
Vitamin A 18%
Vitamin C 0.03%
Calcium 0.2%
* Percent Daily Values are based on a 2000 calorie diet.