To celebrate the new year, I baked for Hubby and I. Decadent cupcakes, of all things. Who’s gonna eat all this sweet goodness?!
Actually, eating it is no problem. Ha, ha!
These taste good! A wonderful blend of coffee and chocolate. It is a shame that my daughter-in-law does not live close enough to share these with me…she would love these!
I was lazy, and didn’t pipe the icing, but it didn’t affect the taste (hee, hee). I didn’t feel like looking for my piping tips, and it is quite possible that I gave them away anyway. So the cupcakes from the recipe look much better than mine!
I pinned the recipe to my Pinterest Sweet Tooth board. If you’d prefer to skip all of those confections and just see the cupcake recipe, then click here.
I recommend not putting the cookie in the icing unless you plan on having all of those cupcakes disappear the same day. The cookies become soggy (I should have known that, but I made this mistake anyway).
I have an insatiable sweet tooth, and I’ve discovered the joy of pinning decadent recipes to a Pinterest board that I call Sweet Tooth.
Summer has arrived and the tempting raspberries are ripening.
One of those recipes, Raspberry Swirl Cheesecake Cupcakes, from Annie’s Eats, is perfect for a sweet raspberry treat.
Make a graham cracker crust, add a cream cheese filling and top with fresh picked raspberries blended to a puree.
Swirl the puree and bake.
Easy and scrumptious!
The blackberries are flowering, and I’m keeping watch for more juicy, plump berries and sweet treats!
And let’s not forget the pie cherries! I share them with the birds, but I’ll still have enough to savor!
I love summer!
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Tagged baking, berries, blackberries, cheescake, cupcake, dessert, kitchen, pie cherries, raspberry, recipe, summer fruits
The Polka Dot Cheesecake caught my eye sometime ago and I pinned the recipe to my Sweet Tooth Pinterest board.
On Valentine’s Day, a day for indulgences, I served this to my Hubby. And to myself.
He loved it! So did I.
Please ignore that Christmas tablecloth. (Not to mention Valentine knick-knacks with a summer/fall plate.) Fortunately, you can’t see the Christmas wall-hangings and a few other Christmas goodies I have yet to pack away. Not because I love them so much that I must leave them up. I just haven’t gotten around to cleaning house, except for the occasional tidying up. You aren’t like that, I know.
The recipe? Click here. It will take you to The Baker’s Daughter where you will find the recipe along with a whole lot more yummy goodies. And Melissa’s cheesecake looks way better than mine (I didn’t pipe my chocolate), but mine still tastes divine. I’m sure your presentation will be fabulous too!
“Let them eat cake.” – Marie Antoinette
I acquired a cookbook from an aunt recently. It is a good read, but there are a few things I could do without. For instance, I learned that it takes 10 cups of pig blood to make a black pudding. Ugh!
I did find a recipe for a caraway seed cake that looked rustic and delicious, so I tried it.
The ingredients are few and simple, and always in stock in my kitchen.
I only needed 1 tablespoon of ground almonds, so I just threw some slivers in a baggie and lightly pounded with the smooth side of the meat tenderizer.
Mix the ingredients and put the batter in a baking pan. The recipe states a size, but I didn’t have it, so I put the batter in my 12 cup bundt pan. Whoa! That size is way too big! Don’t do what I did!
Don’t Use This Size Baking Pan!
Bake. Don’t forget to set the timer!
Out of the oven and cooling.
Lookin’ good. It would be much better if I took the time to garnish it. Top it with a fruit sauce, or chocolate sauce. Or serve with ice cream.
I had whipped topping, so that’s what I used. And I needed it! Since I baked it in the wrong size pan, my cake came out heavy and a bit dry. It still tastes good, but the texture and taste will be better the next time I make it.
Caraway Seed Cake
12 tablespoons (1-1/2 sticks) butter
1 cup granulated sugar
2 cups flour
1 tablespoon ground almonds (optional)
1-1/2 tablespoons caraway seeds
1/4 teaspoon baking powder
Some caraway seeds to sprinkle on top
Line a round cake pan (7″ diameter x 3″ deep) with parchment paper.
Cream the butter; add the sugar and beat until very soft and light. Beat the eggs and gradually beat into the creamed mixture. Stir in the flour and ground almonds.
Add the baking powder and the caraway seeds with the last of the flour. Turn the mixture into the prepared cake pan, scatter a few more caraway seeds on top and bake in a preheated moderate oven, 350°F, for 50 to 60 minutes.
Cool on wire rack.