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Category Archives: Cake/Cupcakes

Chocolate Strawberry Mascarpone Grilled Cheese

Back in January I was contacted by the fine people at the Wisconsin Milk Marketing Board.  They wanted to know if I would be interested in coming up with an original grilled cheese for “National Grilled Cheese Month” and the Wisconsin Cheese Talk blog.  How could I say no? Grilled cheese is one of my favorite foods. Whether it be savory or sweet I’m down! In fact last year I remade The Bianca grilled cheese I saw on their website.  So I put on my thinking cap and decided to go the sweet route. In the end I came up with the most delicious dessert grilled cheese EVER – Chocolate Strawberry Mascarpone Grilled Cheese. To see the recipe please click here.

I’m sending this post over to Lisa for Sweets for Saturday.

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April Fool's Day Treat and Le Creuset Winner


One Year Ago: Easy Peasy Toffee Chocolate Cake
Two Years Ago: Lemon Bars

This year I decided to make a little April Fool’s Day treat. I figured it would be a nice spin to my normal posts.  Even though this meal is supposed to trick the eyes, don’t be fooled – it’s totally delicious 🙂

So in the honor of April Fool’s Day I bring you Pound Cake “Fries” with Raspberry “Ketchup”….enjoy!!!

Pound Cake “Fries” with Raspberry “Ketchup”:
Pound Cake “Fries”
1/4 loaf of pound cake, cut into 1/4-inch slices
PAM cooking spray
Cinnamon and sugar
1 cardboard French fry container (If using)

Raspberry “Ketchup”
One 12-ounce bag frozen raspberries, thawed, or 2 cups fresh raspberries
2 tablespoons confectionery (icing) sugar
1 empty ketchup squeeze bottle (If using)

Preparation

Preheat the oven to 350 degrees F.

Trim off a thin layer of the cake’s brown exterior crust. Cut pound cake lengthwise into 1/4-inch slices. Turn slices on their side and cut into 1/4-inch strips. Trim to 4 to 5 inches in length (if this sounds confusing, just remember, you are creating French fry-shaped strips).

Arrange strips on cookie sheet and bake for approximately 10 minutes, or until browned on top and bottom. Turn strips and bake for approximately 4 more minutes, or until remaining 2 sides are browned. Let cool, then arrange in fry container.

Raspberry “ketchup”

Place raspberries in a blender or food processor, and puree (add 1 or 2 tablespoons of water or lemon juice, if necessary, to facilitate blending). Add sugar, one teaspoon at a time, to taste, until tartness is gone. Place raspberry puree in a fine mesh strainer over a bowl. Use a rubber spatula to force the puree through the strainer. Discard the seeds and transfer the puree to the squeeze bottle. (I put mine in a small serving bowl) Serve alongside “fries.

Source: Food Network

Now onto the winner of the Le Creuset giveaway…………….

Number 87 – Peyton V.

Congratulations Peyton! Please contact me and let me know where I can send your Le Creuset Dutch Oven.

Thank you to everyone who entered the giveaway and helped me celebrate two wonderful years of running Nutmeg Nanny 🙂

April Fool’s Day Treat and Le Creuset Winner


One Year Ago: Easy Peasy Toffee Chocolate Cake
Two Years Ago: Lemon Bars

This year I decided to make a little April Fool’s Day treat. I figured it would be a nice spin to my normal posts.  Even though this meal is supposed to trick the eyes, don’t be fooled – it’s totally delicious 🙂

So in the honor of April Fool’s Day I bring you Pound Cake “Fries” with Raspberry “Ketchup”….enjoy!!!

Pound Cake “Fries” with Raspberry “Ketchup”:
Pound Cake “Fries”
1/4 loaf of pound cake, cut into 1/4-inch slices
PAM cooking spray
Cinnamon and sugar
1 cardboard French fry container (If using)

Raspberry “Ketchup”
One 12-ounce bag frozen raspberries, thawed, or 2 cups fresh raspberries
2 tablespoons confectionery (icing) sugar
1 empty ketchup squeeze bottle (If using)

Preparation

Preheat the oven to 350 degrees F.

Trim off a thin layer of the cake’s brown exterior crust. Cut pound cake lengthwise into 1/4-inch slices. Turn slices on their side and cut into 1/4-inch strips. Trim to 4 to 5 inches in length (if this sounds confusing, just remember, you are creating French fry-shaped strips).

Arrange strips on cookie sheet and bake for approximately 10 minutes, or until browned on top and bottom. Turn strips and bake for approximately 4 more minutes, or until remaining 2 sides are browned. Let cool, then arrange in fry container.

Raspberry “ketchup”

Place raspberries in a blender or food processor, and puree (add 1 or 2 tablespoons of water or lemon juice, if necessary, to facilitate blending). Add sugar, one teaspoon at a time, to taste, until tartness is gone. Place raspberry puree in a fine mesh strainer over a bowl. Use a rubber spatula to force the puree through the strainer. Discard the seeds and transfer the puree to the squeeze bottle. (I put mine in a small serving bowl) Serve alongside “fries.

Source: Food Network

Now onto the winner of the Le Creuset giveaway…………….

Number 87 – Peyton V.

Congratulations Peyton! Please contact me and let me know where I can send your Le Creuset Dutch Oven.

Thank you to everyone who entered the giveaway and helped me celebrate two wonderful years of running Nutmeg Nanny 🙂

Pink Grapefruit Yogurt Cake

One Year Ago: Graham Flour Banana Bread
Two Years Ago: Crock Pot – Winter Fruit Crisp

Don’t forget to enter in my Le Creuset Dutch Oven Giveaway!

A couple weeks ago I had a huge craving for grapefruit.   So I gladly bought a bag and took it home.  I ate a couple and then the craving was over.  Then I saw the rest of  the grapefruit.  Sitting there  in my fruit bowl…what would I do with them? I certainly didn’t want them to go bad.  So I got online and started looking for recipes with grapefruit.  Believe it or not – it’s not really that popular.  Sure, I found a lot of sorbet and granita recipes but I wanted a real baked dessert.  Finally I stumbled upon a lovely little recipe from Two Peas and Their Pod.

I set out to make the cake and it turned out lovely.  The use of yogurt and oil kept the cake nice and moist and the grapefruit added a nice citrus boost.  I found the grapefruit to be subtle but delicious.  Not overpowering like some citrus cakes.

Enjoy!!!

Pink Grapefruit Yogurt Cake:

3/4 cup plain Greek yogurt
1 cup granulated sugar
Zest of 1 1/2 pink grapefruits
3 large eggs
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1/3 cup canola oil

Grapefruit Syrup:
1/4 cup freshly squeezed grapefruit juice
2 T granulated sugar

Grapefruit Glaze:
1/3 cup powdered sugar
2-3 T freshly squeezed grapefruit juicePreheat the oven to 350F. Spray a 9-inch round cake pan with cooking spray. Dust lightly with flour too. Set pan aside.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a small bowl, add the grapefruit zest to the sugar. Rub together with your fingers until fragrant. In a large bowl, mix together the yogurt, sugar, and zest with large spoon or spatula.  Whisk in the eggs-you can do all three at once. Mix until smooth and then add in the vanilla and stir again.

Add the flour mixture to the wet ingredients. Mix just until flour is incorporated.

Add the oil and mix well. It might take a minute to get the oil mixed in, but it will.

Pour the batter into your prepared cake pan. Bake for 25-30 minutes, until your cake tester comes out clean and the cake springs back when lightly touched in the center.

Cool on a cooling rack for about 15 minutes and then remove from the pan. While the cake is cooling make the syrup and glaze.

For the syrup, in a small sauce pan add the grapefruit juice and sugar. Whisk over medium heat until the sugar dissolves.

For the glaze, in a medium bowl, whisk together the powdered sugar and grapefruit juice. If it is too thick, add more juice, if it is too runny, add more sugar.

Poke little holes into the cake with a toothpick. Spoon the grapefruit syrup over the cake and let it soak in. Let the cake cool to room temperature and then add the glaze. Drizzle over the top of the cake.

Source: Two Peas and Their Pod

Happy National Bundt Day! – Pumpkin Spice Pudding Bundt

One Year Ago: Pear Crisp with Vanilla Brown Butter

Hello everyone! Happy National Bundt Day! Well in my case it would be “Happy National Mini-Bundt Day” 🙂

Last year, and this year, I followed Mary of the fantastic blog The Food Librarian on her adventure of 30 days of bundts to celebrate National Bundt Day. This year I decided to also play along. No I didn’t make 30 days of bundts but I did make one for you today 🙂 Oh and when I say that I made you a bundt, I literally mean I just made it. The little cakes are still warm. Delicious warm little pumpkin spice pudding bundt cakes….mmmmm…..

Originally I had a different idea for my bundt but that failed and now my trash can is full of chocolate cake. Not good. I sorta lost my patience with baking and decided to make something quick, easy and delicious.  I had a small box of Jiffy yellow cake mix and a small box of Jello pumpkin spice pudding. I decided to throw the two together and make myself a delicious little pumpkin spice pudding bundt. Would it work? I hoped so. Did it work? Heck yeah it did! Now I know it’s not that homemade and I know some of you may snub your nose but it’s good. So you should give it a try 🙂

Enjoy!!!

Since I used a Jiffy mix they are only 9oz. so this recipe made just enough to fill my mini tube pan. Which makes 12 little delicious cakes.

Pumpkin Pudding Bundt:
1  Jiffy yellow cake mix (9oz.)
1 Jello Pumpkin Spice instant pudding mix (3.4oz.)
1/3 C. vegetable oil
1/2 C. water
2 eggs

Preheat oven to 350 degrees.

In bowl of mixer add dry ingredients. Whisk together. Add rest of ingredients and mix until combined.

Generously spray your mini-tube pan with baking Pam.

Fill each cup and bake for 15 – 20 minutes until done.

You can top your little cakes with powdered sugar, cinnamon glaze or eat them plain. All equally delicious!

Maple-Gingerbread Layer Cake with Salted Maple Caramel Sauce – ATTYC

One Year Ago: Maple Sugar Ragamuffins

It’s time to announce another ATTYC holiday event – Thanksgiving! This is such an awesome time of the year full of family, friends and food 🙂  The Thanksgiving schedule is as follows:

Nov. 2:    Faith Announces Thanksgiving Event & Posts Recipe
Nov. 7:    Brandy Posts Recipe
Nov. 14:  Brandy Posts Recipe
Nov. 20:  Faith Posts Recipe and Announces MckLinky Opening & Recipe Submissions
Nov. 23:  MckLinky Closes & Recipes Due by 9PM EST
Nov. 24:  Faith Posts Round-Up & Announces Winner

Faith and I will be posting more seasonal recipes on our own blogs to give you more inspiration.  As always, you don’t need to have a blog to participate.  Remember, your recipe can be for anything that says Thanksgiving to you, and you can submit as many recipes as you want.  (For more information on how to participate, see our Rules.)

Now if you want the recipe for this cake (trust me you do!) then head on over to the All Through the Year Cheer page and check it out! Please click here.

Upside-Down Butterscotch Apple Sour Cream Cake

One Year Ago: Pumpkin Spice Muffins

Don’t forget about the All Through The Year Cheer Halloween event! We will open the MckLinky on Sunday 🙂

Alright, I know I’m in trouble for not posting lately but I have a good excuse. I have been having some tooth problems. Today I had my first out of two root canal visits. Not the best thing I have ever been through…

So while I have been writhing in pain the thought of cooking or posting kept getting pushed aside. I’m starting to finally feel a little better so I decided to share this delicious cake with you. It combines apples, butterscotch and cake…what’s not to love? Oh another great thing. It’s beyond easy to make. Just one word of advice. Flip it out of the pan when it says too. Don’t do what I did which was pull it out of the oven, take a nap and then realize that the delicious topping as adhered to the bottom of your pan and is not flipping over. It would have also helped if I followed directions and used a nonstick pan. I tried to get old fashioned and used my cast iron skillet. Which I still think would have worked if I hadn’t fallen asleep….

Enjoy!!!

Upside-Down Butterscotch Apple Sour Cream Cake:

Cake
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter – room temperature
2/3 cup baker’s sugar (superfine sugar) or regular sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
1/2 Golden Delicious apple – peeled, cored, finely chopped (about 3/4 cup)

Butterscotch-caramel apples
6 tablespoons (3/4 stick) – unsalted butter
1/3 cup (packed) dark brown sugar
1/3 cup butterscotch morsels
2 8-ounce Golden Delicious apples –  peeled, halved, cored, cut into 1/4-inch-thick slices

For cake:
Preheat oven to 375°F. Mix flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually add sugar and beat until well blended. Add eggs and vanilla; beat until blended. Beat in flour mixture, then sour cream. Stir in chopped apple. Set aside while preparing butterscotch-caramel apples.

For butterscotch-caramel apples:
Melt butter in 10-inch-diameter nonstick ovenproof skillet over medium heat. Add brown sugar and butterscotch morsels; stir until melted and smooth and mixture is bubbling, about 2 minutes. Add apple slices to skillet and cook until golden brown, using tongs to turn slices, about 3 minutes per side (there will be a lot of liquid in skillet). Remove skillet from heat and let cool 3 minutes. Using tongs, arrange apple slices in skillet in concentric circles or other pattern.

Carefully spoon cake batter in small dollops atop apples in skillet. Using offset spatula, gently spread batter evenly to edges of skillet (batter will seem to float on top of apples and pan juices). Bake until cake is golden brown and tester inserted into center comes out clean, about 30 minutes. Cool in skillet 10 minutes. Run knife around edges of cake to loosen. Place large platter atop skillet. Using oven mitts or pot holders, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Serve cake warm.

Source: Epicurious