And thus… the Peanut Butter Trifle was born!

Layers and layers of goodness starting at the bottom and working up… we’ve got:

Peanut butter cake

Reese’s Pieces

Peanut Butter Buttercream

Peanut butter cake

Dark Chocolate chips

Peanut Butter Buttercream

Peanut Butter cake

Peanut Butter buttercream

Mini Chocolate chips

and a Reese’s Pieces on top!

My hubby and daughter devoured it tonight after dinner.

YUM!

So for my first bundt cake… I decided on a chocolate and pumpkin combo. I figured it would be best to be safe and instead of doing two batters and making it marbled, I would make one batter with chocolate and pumpkin together.

For the glaze, I spent all morning pondering it… Do I make a vanilla & cinnamon glaze for a more dramatic effect or a thick chocolate ganache for flavor and texture? I’m leaning toward the chocolate because really, you can’t go wrong with chocolate. I guess we’ll know which one I decided on by the end of this blog! HA!

The cake batter is a little unorthodox in it’s ingredients, but trust me the cake will be AMAZINGLY delicious!  It’s super dense, moist and the pumpkin flavor is just enough to add some spice to the cake.  It leaves you wondering… mmmm, what is that?

Pumpkin & Chocolate Cake
1 3/4 cup minus 1 tbsp flour
1 tbsp corn starch

1 cup granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tbsp espresso powder
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground gloves
1/4 teaspoon salt

1 cup buttermilk
1 1/4 cup pumpkin puree
3/4 cup dark brown sugar, packed
1 large egg, room temperature
1 large egg white, room temperature

1/4 cup canola oil
1/4 cup light corn syrup
1 tbsp vanilla extract

1. Preheat oven to 350 f degrees.  Grease the inside of your large, deep bundt pan.
2. Sift together the flour and corn starch in a large bowl.
3. Add the granulated sugar, cocoa powder, baking powder, baking soda, espresso powder, cinnamon, nutmeg, cloves and salt.  Whisk until well combined.
4. In another large bowl, mix together with an electric mixer the buttermilk, pumpkin puree, and brown sugar.
5. Mix in the eggs one at a time.
6. Add the canola oil, corn syrup and vanilla and mix until combined.
7. Gradually add the flour to the wet mixture.  Fold in the flour mixture until just combined.  Do not over mix.
8. Pour batter into bundt pan.  Pound pan on the counter 2-3 times to help the batter settle and to get any air bubbles out.
9. Bake for 55-60 minutes or until a long skewer/stick comes out with no wet batter or just a few crumbs.   You may want to rotate your pan after at least 40 minutes cooking to ensure even baking.
10. Allow to cool in pan for 20 minutes before removing to a wire rack to cool completely, about 2 hours.
11. Drizzle glaze over the top allowing it to drip down the sides.
12. Top with mini chocolate chips.
13. Cut into slices and enjoy!

1. In a small bowl, mix together the powdered sugar, buttermilk and cinnamon.
2. In another small bowl, mix together the powdered sugar and buttermilk.
3. Drizzle the cinnamon glaze over the bundt cake, allowing it to drip down the sides.
4. Drizzle the sugar glaze over the cinnamon glaze, making sure it drizzles between the cinnamon glaze drizzles…. creating a contrast in colors.
5. Top with mini chocolate chips.
6. Allow the glaze to set before cutting &  serving.
7. Enjoy!

It’s really a lot simpler than I thought it would be. Although, a bit time consuming (it took 2 days)… the end product was really worth it!

This Butterfinger cake has a layer of graham cracker crust on the bottom, a layer of Butterfinger ice cream, Butterfinger crunchies in the middle, a layer of vanilla ice cream all covered in Whipped cream frosting and sprinkled with more Butterfingers.

It’s Butterfinger heaven.

Here’s what you need to make this cake:

Prep time: 2-3 hours plus overnight, 1 more hour the next day

Wilton 10″ Springform pan
Non stick spray
Large mixing bowl

2 half gallons of vanilla bean ice cream
8-10 Butterfinger King Size candy bars, crushed into very small pieces/crumbs

24 (full size) graham crackers, crushed into fine crumbs
8 tablespoons butter, melted
1/4 cup sugar

1 cup whipping cream
2 tablespoons sugar
1 tsp vanilla

1. At least 45 minutes before you begin, set out one half gallon of ice cream on the counter to soften. You want it partially melted, but not completely liquid.
2. Preheat your oven to 350 F degrees. Spray the bottom of the spring form pan with non-stick spray.
3. Combine crushed graham crackers with the sugar. Add the melted butter until all the graham crackers are moistened.
4. Press graham crackers into the bottom of the spring form pan. You want to create about a 1/4 in crust. You may not need all the mixture. (Save the rest for another recipe!) Bake for 12-15 minutes or until golden brown. Cool on a wire rack completely.
5. After the crust has completely cooled, prepare your ice cream. In a large mixing bowl, mix one half gallon of softened ice cream with at least 1/2 cup of crushed Butterfingers.
6. Take out the 2nd half gallon of ice cream to soften.
7. Spread all of the Butterfinger ice cream on top of the graham cracker crust.
8. Reserve 1/4 cup of remaining Butterfinger for topping. Spread the rest evenly across the Butterfinger ice cream. Pat it down gently into the ice cream.
9. Place springform pan in the freezer for 20-30 minutes or until the ice cream firms up.
10. After it has firmed, spread the vanilla ice cream on top until it fills the pan. Cover with plastic wrap and freeze overnight.
11. Prepare the whipped cream frosting by beating the whipping cream with the whisk attachment on a stand mixer on high for several minutes. Add the vanilla and sugar gradually and slowly as it begins to whisk. You’ll know it’s done when its thick and fluffy in texture.
12. Apply a thin layer of whipped cream to the top and sides of your cake. I used a large star tip to create a decorative border around the top edge.
13. Sprinkle the remaining crushed Butterfinger on the top.
14. Freeze for 1 hour or until ready to use. You’ll want the whipped cream to be solid.
15. Remove the cake from the 15 minutes before you want to serve.
16. Enjoy!

Strawberry shortcake is actually one of the first semi-homemade desserts that I ever made.  You the kind, store bought angel food cake, strawberries and the strawberry jam or jelly or whatever it is that’s next to the angel food cake at the grocery store… oh, and cool whip.  Mmmmmm cool whip! Nothing wrong with that version at all, if that’s what you fancy, I won’t judge.  But, I will tell you, that I’m a much bigger fan of this version.

I decided that I wanted to try something with biscuits, cause I heard that biscuits are actually the key to aaahmazing strawberry shortcake.  Well, my friends. Biscuits are the BUSINESS!  I really do love this recipe and it’s definitely going down in the books as a family fav and summertime staple

If you’re not a big fan of the “from scratch” biscuits, you can totally use pillsbury biscuits… I was a little intimidated at first, but honestly, they’re not very hard to make and they’re phenomenal!

Very Strawberry Shortcake (Recipe Source: Food Network/Emeril Live)

• 2 pounds fresh strawberries, washed, patted dry, hulled, and quartered
• 1/2 cup sugar
• 2 tablespoons water
• 1 teaspoon grated orange zest
• Totally-from-Scratch Biscuits, recipe follows
• 1 1/2 cups real whipped cream, recipe follows

1. Position rack in center of oven and preheat the oven to 375 F.
2. Macerate the strawberries by combining the strawberries, 1/2 cup of the sugar, water, and orange zest in a large bowl. Stir well to combine.
3. Cover with plastic wrap and refrigerate until the strawberries have softened and given up their juices and mixture is chilled, about 1 hour.
4. While the strawberries are chilling, make the Totally-from-Scratch Biscuits.
5. When the biscuits are done, using oven mitts or pot holders, remove them from the oven and transfer to wire racks to cool. The shortcakes can be served warm or at room temperature.
6. To assemble the shortcakes: Using a knife or fork, split the biscuits in half horizontally and place the bottom halves on each of 8 plates.
7. Spoon 1/2 cup of the macerated strawberries on each bottom half. Top each serving with 3 tablespoons of Real Whipped Cream. Lean a biscuit top against each bottom and serve.

From-Scratch Biscuits

• 1 1/4 cups self-rising flour
• 3/4 cup cake flour
• 1 tablespoon sugar
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 4 tablespoons (1/2 stick) cold unsalted butter, plus 2 tablespoons melted butter
• 1 1/4 cups heavy cream
• 1/4 cup all-purpose flour
• 1 tablespoon sugar

1. Position rack in center of oven and preheat the oven to 375 F.
2. Sift the self-rising flour, cake flour, sugar, baking powder, salt, and baking soda into a medium mixing bowl.
3. Using your fingers or a pastry cutter, work the cold butter into the flour until there are no butter pieces larger than a pea.
4. Add the heavy cream to the flour mixture and, using your hands or a rubber spatula, stir just until the cream and flour come together to form a dough. Do not overmix!
5. Sprinkle some of the all-purpose flour on a flat surface and place the dough on top of the flour. Using your hands, press the dough into a 1/2-inch thick disk about 8 inches in diameter.
6. Using a 3-inch round cutter dipped in flour, cut the dough into circles. Be sure to press straight downward when cutting the dough – a twisting motion will prevent the dough from rising. You will need to re-form the scraps of dough in order to make 8 biscuits. Do this by gathering the scrap pieces together and pressing, re-form into a 1/2-inch thick disk, then cut as many additional biscuits as possible from the re-formed dough.
7. Place the biscuits on a small baking sheet and use a pastry brush to brush the tops with the melted butter. Sprinkle with the sugar.
8. Bake in the oven for 12 to 15 minutes, or until golden brown.
9. Using oven mitts or pot holders, remove the biscuits from the oven and allow to cool briefly and serve while still warm.

Whipped Cream

• 1/2 cup heavy cream, well chilled
• 1 tablespoon confectioners’ sugar
• 1/4 teaspoon vanilla extract

1. Place a mixing bowl and the beaters from your electric mixer in the freezer or refrigerator until well chilled, about 15 minutes.
2. Combine the heavy cream, confectioners’ sugar, and vanilla extract in the mixing bowl.
3. With an electric mixer on low speed, begin beating the cream, gradually increasing the speed to high as cream thickens. (Do this slowly, or the cream will splatter all over!)
4. Beat until the cream forms soft peaks. Test to see if it is ready by turning off the mixer and lifting the beaters out of the cream – if the cream makes soft peaks that topple over slightly, then it’s done. Be careful not to overwhip, or the cream will separate and begin to taste like butter.
5. Serve immediately or cover with plastic wrap and refrigerate for up to 2 hours.

Happy strawberry shortcakin’ …

x0-Jenn

Their creme brulee and tiramisu made bussing tables all summer worth it, sorta lol… If you haven’t spent a few summers of your life bussing tables, then you have not lived! I’ve had this recipe saved fooooorrreeever in my “to bake” folder… Now that I’ve made it, I’m a little sad that I waited this long.  This bundt cake has all of the traditional flavor profiles of tiramisu but it’s in a fun, bundt cake form… you can definitely taste the espresso and the kahlua in the cake… and the cake has a nice texture.  Sort of like a pound cake but not too heavy, all in all, it’s pretty amazing.

Tiramisu Bundt Cake (Recipe Source: Baking Bites)

• 3 cups all purpose flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 3/4 cup (1 1/2 sticks) butter, room temperature
• 1 1/2 cups sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups milk
• 1/4 cup Starbucks Viva (Italian Roast)
• 1/4 cup Kahlua

1. Preheat oven to 325F and grease and flour a 12-cup bundt pan.
2. In a medium bowl, whisk together flour, baking soda, baking power and salt.
3. In a standing bowl mixer with a paddle attachment, cream together butter and sugar until light and fluffy for 2-3 minutes.  Beat in the eggs one at a time and then add the vanilla extract.
4. Alternate adding the flour mixture and milk in 2 additions beginning and ending with the flour, and mix until incorporated.
5. Remove 1 cup of the batter into a small bowl. Remove another cup of batter into a second small bowl. Add the Starbucks Viva packet to one of the small bowls and whisk until combined. Add Kahlua to the second small bowl and whisk until combined.
6. Pour half of the plain batter into the bundt pan and spread into an even layer. Pour the Kahlua batter into an even layer on top of the plain batter. Pour the espresso batter on top of the Kahlua batter. Spread the remaining plain batter into the bundt pan.
7. Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.
8. Let cake cool in pan for 15-20 minutes then transfer to cool completely before frosting.

Kahlua Mascarpone Frosting

• 1/4 cup butter, room temperature
• 4-oz mascarpone cheese, room temperature
• 1/4 cup Kahlua
• 2 cups confectioners sugar
• 4-5 tablespoons milk, as needed
• 1 pint of strawberries

1. Combine butter and mascarpone cheese in a standing bowl mixer and cream for 2-3 minutes.
2. With the mixer on low add the Kahlua to the mix until combined.
3. Add the confectioners sugar to the standing bowl mixture and add the milk as needed.
4. Half 1/2 of the strawberries for the outside of the cake.  Quarter the other 1/2 of the strawberries for the inside of the bundt cake.  Keep a few whole strawberries for the top of the cake.
5. Add 2 tablespoons of the glaze to the quartered strawberries and then toss them in the middle of the bundt cake.
6. Add the glaze to the cake in a thin, even layer and then garnish with the whole strawberries and a slight sprinkling of confectioners sugar.

Happy Memorial Day, cupcakers.  I want to take a moment to remember those who have fallen in service and say thank you to those who are currently serving… much love & many blessings…

xo-Jenn

So, I ran to the store, bought a can of peaches some cinnamon and a couple loaf pans (mine are still in a box, on a boat, in transit from the States) and sat down with this recipe from C&H and worked it, tweaked it and made it my own.

Note:  I’m going to make this coffee cake again for a meeting on Tuesday and I plan to spice it up even more.  I’m going to make a little bit extra of the topping mixture and gently fold it into the batter.  Just enough so swirls of it will be in the cake after baking.   I’m also going to add just about a 1/2-1 tsp of cinnamon into the flour.  Not much… but just enough to add a little more flavor to the cake.  I’ll let you know how it turns out!

JavaCupcake’s Peach Coffee Cake
Makes 2 small loaves or 1 large loaf

Topping
1/2 cup light brown sugar, packed
1/4 cup flour
1 tsp cinnamon
2 tbsp butter, room temperature and very softened

1. In a small bowl, combine all the ingredients.  Roll the mixture between your fingers to make sure it’s all mixed into the butter.
2. Set aside.

Cake
1/3 cup butter, melted
1/2 cup sugar
1 egg, room temperature
3/4 cup milk
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 cup sour cream
1 can sliced peaches, drained
1-2 tbsp flour

1. Preheat oven to 350 F degrees.  Grease and flour your pan(s).
2. Drain the peaches.  Separate out 1/3 of the peaches and dice into small chunks. Dredge in the 1-2 tbsp of flour.  Set aside.  Slice the remaining 2/3 peaches in half the long way (lengthwise). Set aside.
3. In a large bowl, mix together using a hand mixer or stand mixer the melted butter and sugar.  Add the egg and mix until combined.  Lastly, slowly mix in the milk.
4. In a medium bowl, whisk together the 2 cups flour, salt and baking powder.  In thirds, fold into the mixture with a spatula.  Turn mixer on for 15-20 seconds only to make sure all the flour is incorporated.
5. Fold in the diced peaches.
6. Fold in the sour cream.
7. I made two small loaves, so I put half of the mixture into each pan.
8. Spread 3/4 of the topping mixture over the top of the batter.
9. Using the sliced peaches, line the top of the topping with peaches, spreading them out evenly.
10. Spread the rest of the topping over the peaches.
11. Bake 35-45 minutes or until browned on top and a knife comes out clean in the center of the loaf. Rotate your pans 180 degrees about 20 minutes into baking.
12. Cool in pans for 5-10 minutes before removing from the pans and cooling on a wire rack.
13. Or… don’t let them cool completely and cut yourself a slice and eat it warm.
14. Share the second loaf with a friend.

Do yourself a big favor and run to the grocery store to buy 14 aluminum cake pans (note to self: do not send boyfriend to the store, because he will come back with 18 pie pans, just sayin’) and then get to work.  The recipe makes a lot of batter, I followed Bakerella’s directions and used the 12 layer recipe with 14 pans.  Each layer had about 2/3 cup of batter.  I found that the pans I sprayed with Baker’s Joy were easier to work with than the pans that were buttered with flour and parchment paper, but that’s just what worked for me.  I ran out of parchment paper, so, what seemed like it was going to be a fail, actually wasn’t that big of a deal.

It took about an hour to bake all of the layers and then about another hour to get the layers stacked iced with a delicious chocolate glaze, let the glaze set and then ice it with the most amazing dark chocolate buttercream.  Best 2 hours, ever.  PS. The satisfaction you feel after you cut into this cake and everyone ooohhhhs and ahhhhs at your amazingness, is unreal.  You will want to give yourself a big ol’ hug.   Cause it’s just that good.

14 layers of cake, in the making.

all beautiful & on display

14 layers of amazingness!

Ingredients:

JavaCupcake’s Super Moist Chocolate Cake
½ cup canola oil
1 cup granulated sugar
1 cup lightly packed brown sugar
2 eggs, room temperature
2 tsp vanilla

1 cup heavy cream

1  ¾ cup all purpose flour
¾ cup Hershey’s Dark Chocolate cocoa powder
1 ½ tsp baking soda
1 ½ tsp baking powder
½ tsp salt

1cup boiling water

1. Preheat oven to 375 degrees F.  Grease and flour 2 8-in round cake pans.
2. In an electric mixer with the paddle attachment, mix oil and sugars.
3. Add eggs one at a time, mixing thoroughly after each.  Beat on high for 2 minutes until smooth and fluffy.
4. Add the vanilla and mix until incorporated.
5. In a separate bowl, sift dry ingredients together.
6. Sift them again.  Make sure all the flour and cocoa are thoroughly combined and all clumps are gone and the mixture is very fine.
7. With the mixer on medium-low speed, add the dry mixture to the wet mixture in three parts, adding half the milk between each addition.  Make sure to begin and end with the flour and to scrape the sides of the bowl.  Do not overmix.  Tip:  After flour has been mostly incorporated with the mixer, use a large spatula to scrape the sides of the bowl & mix.  You don’t want to work the flour too much, so hand mixing will help with that.
8. Add the boiling water and mix until just blended.  DO NOT BE ALARMED, mixture will be thin.
9. Pour half of each mixture into the each pan.
10. Bake at 375 degrees F for 25 minutes.  After 25 mins, reduce head to 325 degrees F, rotate pans 180 degrees and bake an additional 20-25 minutes.  Cake will be done when a toothpic comes out clean from the center of the cake.
11. Let cool in the pans for 10 minutes before removing to a wire rack to cool completely before frosting.

JavaCupcake’s Peanut Butter Frosting
2 cups creamy peanut butter
1/2 cup (1 stick) butter, room temperature
1 1/2 tsp vanilla
3 cups powdered sugar, sifted
3/4 – 1 cup heavy whipping cream
1/2 tsp salt

Reese’s Peanut Butter Cups (miniatures)

1. In an electric mixer with the paddle attachment, cream together the  butter and peanut butter.
2. Add the vanilla and mix until incorporated.
3. One cup at a time, add the powdered sugar.  Between each addition, add the whipping cream.  Scrape the sides of the bowl and make sure to thoroughly mix after each addition.
4. Add the salt and mix until incorporated.
5. Add any additional milk, if necessary, to thin the frosting.
6. Mix on high for 3-4 minutes until light and fluffy.

Dark Chocolate Ganache
2 3.5oz bars of dark chocolate (60% cacao)
2/3 cup heavy whipping cream

1. Make the ganache only when you’re ready to pour it over the cake.
2. In a medium bowl, break up the chocolate into small chunks.
3. In a small sauce pan, heat the cream until it just starts to boil.
4. Pour the hot cream over the chocolate in the bowl.
5. Mix the chocolate and cream together with a spatula until all the chocolate has melted.  Scrape the sides of the bowl to make sure all chocolate pieces melt into the ganache.

To Assemble the Cake:

1. Place one cake, round side down (flat bottom up) on a cake plate.  Frost the top (flat side) with about 1/4-1/2 inch of frosting.
2. Unwrap 8-10 Reece’s peanut butter cups and chop into small chunks.  Spread the chunks over the layer of frosting and press them down into the frosting.
3. Put the second cake, flat side down (round side up) on top of the frosting.  Now’s a good time to trim any extra cake off the sides if it’s a little uneven.
4. Crumb coat* the sides and top of the cake with the frosting and then put it in the freezer to set for at least 10-15 minutes.
5. After the crumb coat has set, use the remaining frosting to add a 1/2 inch layer on all sides and top of the cake.
6. Put it back in the freezer for 10 minutes to set.
7. Make the ganache while it’s in the freezer.
8. Take the cake out of the freezer,  pour the ganache on the top of the cake, in the center.
9. Immediately top cake with chopped Reese’s.
10. Let ganache firm before serving.

*Crumb coating is a very thin layer of icing that will “glue” any crumbs down. Adding this layer, then letting it harden in the freezer, will allow you to put on a thicker layer of frosting over it without any crumbs.

Lemon Blueberry Poppy Seed Pound Cake

adapted from Joy the Baker

1 8oz package cream cheese, softened
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
The zest of one large lemon (about 1 tablespoon)
1 1/2 teaspoon vanilla extract
The juice of one large lemon (about 2 tablespoons)
4 eggs, room temperature
2 cups all purpose flour, sifted
1 1/2 teaspoons baking powder
1 1/2  tablespoons poppy seeds
1 heaping cup frozen blueberries

Preheat oven to 325 degrees.

Sift together flour and baking powder, set aside.

Cream butter and cream cheese in an electric mixer.

In the mean time, using a spatula work the lemon zest into the granulated sugar by pressing the sugar and the zest together.  This process should take about five minutes, and the sugar will become very fragrant.  Add the sugar to the butter mixture and continue creaming.

Add the lemon and vanilla extract.

Add eggs one at a time, beating for about one minute each.  Scrape down the bowl after each addition.

Slowly add the sifted flour and baking powder.  Don’t over mix in the electric mixer.  Bring the ingredients together with a spatula.

Fold in the poppy seeds and the blueberries with a spatula until just incorporated.

Pour into a greased and floured pan and bake for 70-85 minutes, or until tooth pick inserted into the cake comes out clean.

Let cool in the pan for at least 30 minutes before transferring to wire rack to cool completely.

Basic Vanilla Glaze

1 cup powdered sugar
2-3 tablespoons milk
1 tsp vanilla

Mix together the 2 tbsp of milk and vanilla.   Add that mixture to powdered sugar in a small bowl.

Mix with a spatula until smooth.

Add remaining milk (or more) until you get the consistency you want.

Drizzle over the top of the cooled pound cake.

.

The recipe and instructions comes from Betty Crocker… and let me tell you, this bunny is SO EASY to make!

1 box Betty Crocker® SuperMoist® carrot cake mix

Water, vegetable oil and eggs called for on cake mix box

Tray or cardboard, covered with foil

1 container Betty Crocker® Whipped fluffy white frosting

1 cup shredded coconut

Construction paper

Jelly beans or small gumdrops

1 cup shredded coconut

Green food color

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.

2. Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to form body. Place cake upright on cut edge on tray.

3. Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.

4. Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.

High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for two 8- or 9-inch round pans.

I made two bunnies… TWINS!