Studio 5

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Just a heads up for all of you Utah locals, I will be on Studio 5 again tomorrow (Monday the 15th of February) at 11:00 a.m on KSL.  I will be making these little cuties so you don’t want to miss it! I will also be there on March 1st for Peanut Butter Lovers Day, so mark your calendars!!! I’m so excited!  I’ll see you tomorrow!!!!

February 14, 2010 | Filed Under Uncategorized | 6 Comments 

Mini Pumpkin Chocolate Chip Bundt Cakes with a Cinnamon Cream Cheese Drizzle

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My mind is empty tonight.  Do you ever have those days when you just don’t have much to say? I’m having one of those moments right now….hmmm…what to write.

Well I could tell you how delicious these mini bundt cakes are.  So delicious! And did I mention that I don’t think that I could live without my mini bundt cake pan? I was borrowing my neighbors mini bundt cake pan for a while.  She finally had to ask for it back.  I was crushed.  I was having a hard time finding one for me.  But than my friend called me today and told me that Walmart was selling them for $18.  Good deal.  I was so incredibly excited.  Is that silly to get so excited over a pan? Well I was. I immediately wanted to use it.  And since Fall has fallen here so quickly here in Utah, I wanted to make a Fall recipe.  So I whipped up these Pumpkin Chocolate Chip Bundts.  Oh and the Cinnamon Cream Cheese Drizzle!  So divine.  I could eat a bowl of it for breakfast. It’s that good! Don’t fret if you don’t have a mini bundt cake pan. ( Although I would highly recommend you going out and getting one this very instant.  There are so many yummy things you can make with it!) You can also use a mini cheesecake pan, and if you don’t have one of those just use a good ole’ cupcake pan.  That works too.  The recipe is really yummy.  It is moist and oh so delicious.

I guess I had something to say afterall..so sorry for the ramblings!  Hope you all have a great weekend!

Mini Pumpkin Chocolate Chip Bundt Cakes with Cinnamon Cream Cheese Drizzle
recipe by Stephanie
makes 18 mini bundt cakes

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup canned pumpkin
1 cup mini semi sweet chocolate chips

For the drizzle:
2 ounces cream cheese, softened
2 tablespoons butter, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons milk
dash of cinnamon

Whisk together the flour, baking powder, salt, cinnamon, cloves, allspice and nutmeg. Set aside. In a mixer, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well between additions. Add vanilla and pumpkin. Mix just until combined and creamy. Slowly add the flour mixture and mix just until combined. Gently stir in the chocolate chips. Grease the pan of your choice and fill the cups half way. Bake at 350 degrees for 15-17 minutes or baked through and when cooled, transfer to a wire rack. Using a mixer, whip the cream cheese and butter until smooth and creamy. Add the confectioners’ sugar, vanilla and milk. Add a dash of cinnamon. Whip until smooth. I fill a ziplock bag with the frosting and cut one of the corners off a bit and than drizzle over the bundt cakes.

Enjoy!

October 8, 2009 | Filed Under Cakes, Uncategorized, desserts | 14 Comments 

Lemon Lime Baby Cakes with a Lemon Lime Drizzle

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Can you even believe that today is the last day of March? I am absolutely baffled.  This year is flying by so fast.  It seems like Christmas just barely came and went and now it’s almost Easter. Oh where oh where does the time go? I remember the good old days when I was just a little girl and the days and weeks seemed to go so slowly I thought I’d go crazy.  I remember wishing to be older and now I am turning 30 this year and it totally blows my mind.  Anyways, maybe I’m crazy but I feel like I should hold on to every second or it will get away from me again.  
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So now onto more important things..like dessert.  Jenny at Picky Palate had me at hello with these little beauties and I just had to run out and get me this Mini Cheesecake Pan at Williams Sonoma.  I couldn’t wait another second.  I immediately tried the recipe for their basic mini cheesecakes they had on the back of the box and they were fantastic.  And then I had to try a recipe of my own.  I came up with these baby cakes.  I don’t know why I call them that other than the fact that they are cute and they had to sound cute too.  These moist mini pound cakes are filled with fresh lemon and lime juice and of course the zests too.  The drizzle puts them over the top.  I love the shape that the mini cheesecake pan gives them, although you can use a mini muffin tin too, or even a regular size muffin tin if you must.  Your choice.  Here’s the photo of my mini cheesecakes.  Aren’t they so cute?

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And now here is the recipe for the Baby Cakes!  Have a great week friends!

Lemon Lime Baby Cakes with a Lemon Lime Drizzle
recipe by Steph
makes 18 mini pound cakes using the mini cheesecake pan
or 18 mini cakes using a mini muffin tin or 12 cakes using a regular muffin tin

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs
1 tablespoon fresh lemon juice
2 teaspoons fresh lime juice
1 tablespoon fresh lemon zest
1 teaspoon fresh lime zest
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup plain yogurt

For the drizzle:
1 1/2 cups confectioners’ sugar
lemon and lime juice

Whisk together the flour, baking powder and salt. Set aside. In a mixer, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well between additions. Add lemon and lime juice and zests, vanilla and almond extract and yogurt. Mix just until combined and creamy. Slowly add the flour mixture and mix just until combined.  Grease the pan of your choice and fill the cups half way. Bake at 350 degrees for 15-17 minutes or baked through and when cooled, transfer to a wire rack. In a small bowl combine the confectioners’ sugar and enough lemon and lime juice to make a nice consistency for the drizzle. Drizzle over the baby cakes and enjoy!

March 31, 2009 | Filed Under Cakes, Dessert, lemon | 26 Comments