7-Up Bundt Cake
Still here folks…sorry it’s been so long. I feel so guilty when I don’t say hi for that long, but life has been hard. I’m hanging in there, and hopefully in a couple of weeks we’ll have a new little baby here, but in the meantime, here is a simple dessert that will fool everyone into thinking you spent all day in the kitchen, but this recipe has a lot of cheating going on (boxed caked mix). If you don’t like cheating, than by all means, don’t try it out! But my life requires it right now! And you would never know it. It is delicious and lemony and all that good stuff that I so adore. I could seriously eat this entire cake all by myself. And for the next couple of weeks, no one would say a word, but once this baby comes, my life will have to turn healthy for a while. I’m enjoying it while I can but I have lots of baby weight to work off. But enough about that, I miss you guys and hopefully will be back to full time blogging soon! Have a good week!
7-Up Bundt Cake
1 box lemon cake mix
1 box 3.4 ounce box instant lemon flavored pudding mix
1 1/2 cups 7-up
4 eggs
3/4 cup vegetable oil
In a large bowl, mix all ingredients until smooth. Pour into greased and floured 10 inch fluted cake pan and bake at 325 degrees for about 45 to 50 minutes or until set. Let cool and remove from pan and place on a wire rack. Drizzle with lemon icing. (confectioner’s sugar and lemon juice mixed until smooth)
Lemon Lime Baby Cakes with a Lemon Lime Drizzle
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.
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?
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!
Chocolate Bowls
You are looking at one of the 100 chocolate bowls I made (with much help from my sweet mother) last week for a church function. It was a lot of fun and these little beauties were a big hit. Making these aren’t as complicated as you might think. All you need is some good quality baking chocolate, small balloons, parchment paper and cooking spray. Here is the trick: Melt your chocolate slowly in a glass bowl, over a slightly simmering pan of water. You don’t want the chocolate to get to hot or it will turn white and look really bad one it has set. It will take some time to melt while you stir it constantly until it is smooth. Once it is melted, take your blown up balloon (you want to use the smallest balloons you can find, I used 5 inch balloons) and dip it into the chocolate just about half way up the balloon. Set the dipped balloon on parchment paper that has been sprayed with cooking spray. Once the balloon has set, simply pop the balloon and it will come right out of the bowl. You now have a beautiful edible chocolate bowl that will literally blow your guests away!!! You can fill your bowls with whatever you desire, but I filled mine with rich chocolate cake cubes (I used a boxed cake mix added a box of chocolate pudding to it), drizzled the cake with a white chocolate mousse and topped it off with white chocolate and almond cream. This is a really rich dessert, but will satisfy your sweet tooth like nothing else can.
I hope you all have a great week and I will be back soon with some more mouthwatering recipes!
White Chocolate Mousse Drizzle and White Chocolate and Almond Cream
3 cups chilled whipping cream
1/4 cup butter, cut into pieces
1 pound good-quality white chocolate, finely chopped
1 teaspoons vanilla extract
1/2 teaspoon almond extract
1. Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups white chocolate mixture into a small bowl; cover and freeze until cold, about 1 hour.
Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.
2. Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream just until medium peaks hold, folding occasionally, about 3 hours.
This mousse and cream is not only perfect for these little chocolate bowls, you can also use the mousse as the filling in between a chocolate cake and frost the cake with the white chocolate cream!
Pumpkin Chocolate Chip Cake With A Cinnamon Cream Cheese Drizzle
We have had exactly 3 days of Fall here in Utah. We are now expecting snow this weekend. So sad… I love Fall and it comes and goes so quickly here it is a little depressing. But to make up for the cold, I love to make Fall inspired sweets. One of which is this delicious pumpkin cake. Make sure you serve this with a cold glass of milk, because it is rich, but oh so good! I’ll be back next week with some more Fall inspired dishes that are sure to make your mouth water. Cross your fingers for me that I’ll get my camera back soon!!!!
Pumpkin Chocolate Chip Cake with a Cinnamon Cream Cheese Drizzle
recipe by Stephanie
For the cake:
1 cup whole wheat flour
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
dash nutmeg
1 cup butter, softened
1 cup granulated sugar
1 15 ounce can pureed pumpkin
2 eggs
1 teaspoon vanilla extract
2 cups chocolate chips
For the Drizzle:
2 ounces fat free cream cheese, softened
1 cup confectioners’ sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1. In a medium bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon. Set aside.
2. Using a mixer, beat the butter and the sugar until fluffy. Add the pumpkin and mix until well incorporated. Add eggs one at a time. Mix in vanilla. Slowly add the dry ingredients until well incorporated. Add chocolate chips.
3. Pour batter into a greased 9X13 baking pan. Bake at 375 degrees for about 35-40 minutes or until set. Set aside to cool completely.
4. Mix all ingredients for the drizzle until smooth and creamy. Drizzle over cooled cake.
Upside Down Apple Cake
I promise that when I get my camera back, I will be posting more. I will get better. And stay tuned for good changes to Stephanie’s Kitchen…We’ve been working on a new and improved site and there will be a giveaway on the new reveal day. So stay tuned….
I haven’t been in the baking mood lately. Maybe it’s because I can’t take beautiful pictures (I know, I know, enough already about the camera). Don’t worry, I’m not going into that again! Or maybe it’s because my friend/next door neighbor/workout buddy/food taster has been bringing me new brownies to try out EVERYDAY. Maybe that’s why. Becky has a darling food blog, Satisfying My Sweet Tooth and this week is Brownie Week and there is a great giveaway! Don’t miss out on entering to win a great cookbook! And you have to check out a new brownie recipe everyday. You can trust my opinion that EVERY single recipe is amazing. I’ve tried them all. My favorite was the Peanut Butter Fudge Bars. That recipe is up today and you have to give them a try. Heaven!!! She gave me about 6 of them and I’m not exaggerating when I tell you that I ate every last one of them. Did I feel any regret? No, of course not. Are you kidding? I just had to work out extra hard the next day.
Now onto my Apple Cake. This cake is delicious. I woke up this morning, went to the gym, came home, got the kids up, sent the hubby off to work, fed the kids, cleaned my house from top to bottom and THEN…decided I wanted to cook something sweet. I know, I’m crazy. And this was all before noon. I started from scratch with the cake and crossed my fingers that it would turn out. It was delicious! The brown sugared apples are amazing and so sweet. Below the apples is a soft, moist cake that is so perfect with the apples. You will be having seconds and maybe thirds with this one. I’m obsessed with apples right now. So if you are too, give this cake a try. Have a great week everyone!!!
Upside Down Apple Cake
recipe by Stephanie
For the apples:
4 tablespoons butter
3 medium Gala apples, sliced
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon apple pie spice
dash of ground nutmeg
2 teaspoons fresh lemon juice
For the cake:
2 cups all purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter, cold
1 cup milk
1 teaspoons vanilla
2 eggs
1. Preheat oven to 375 degrees. Place 4 tablespoons butter in a 9 inch baking pan and place in oven until butter is melted. Add brown sugar, cinnamon, apple pie spices and nutmeg and mix into the butter. Add the sliced apples in rows on top of the brown sugar mixture. Sprinkle with the lemon juice and set aside.
2. In a mixing bowl, whisk together the flour, baking powder, salt and sugar. Add the butter and mix with pastry blender or fingers until the butter is mixed well into the flour, and is now about the size of peas. Using an electric mixer, add the milk and vanilla and mix until smooth. Add eggs, one at a time and mix until well incorporated. Beat on high for about 2 minutes. Pour batter over the apples and bake for about 35 minutes, or until center of the cake is set.
3. Cool in pan for about 5 minutes. Loosen the sides of the cake and invert onto a serving plate. Enjoy!!
Syndication
Add A Button
