Strawberry Rolls with Cream Cheese Icing

Strawberry Rolls with Cream Cheese Icing

Strawberry Rolls with cream cheese icing – perfect for a weekend breakfast or brunch. Delicious sweet rolls with strawberry jam and fresh strawberries.

Happy weekend! I’m so happy the weekend is here, it’s been a busy week at work so today I had to unwind. I do this by baking.

I’ve been wanting to make these strawberry rolls for a while now and today was the perfect day for them. The hand model bought me these gorgeous strawberries and they’re so delicious and sweet. I for one love cinnamon rolls but the hand model has had enough of them, I admit I make them a lot. I’ve made cherry rolls before and I loved them, and I’ve made cinnabons before and a lot of other rolls you can find here on my blog. But I have to say these strawberry rolls are totally my favorite.

There’s just something about strawberries, they’re so sweet and amazing, one of my favorite berries. For the dough I used the cinnabons recipe which I cut in half here and used margarine instead of butter because so many people asked me before if it would be any different with margarine vs butter. To tell you the truth, it tastes the same to me, they’re just as flaky with margarine as with the butter. Some people might not want to use margarine for health reasons so feel free to use butter instead.

I filled these rolls with strawberry jam and about a cup of fresh strawberries which I cut into small pieces, simply because when I eat the rolls I want to bite into strawberries. After all they are the star of this recipe.

Strawberry Rolls with Cream Cheese Icing
Strawberry Rolls with Cream Cheese Icing

Ingredients

For dough

  • ½ cup milk
  • 1 tsp active dry yeast
  • 1 egg
  • ¼ cup sugar
  • ¼ cup margarine (or butter)
  • 2 cups all purpose flour
  • pinch of salt

For filling

  • 1 cup strawberries, chopped
  • ½ cup to ¾ cup strawberry jam

For Cream Cheese Icing

  • ½ cup cream cheese at room temperature
  • 3 tbsp butter, softened
  • 1 tsp vanilla extract
  • 1 cup to 1½ cups powdered sugar

Instructions

  1. Warm up the milk in the microwave for 30 seconds. Add yeast to it, stir and let sit for 5 minutes until yeast dissolves.
  2. In the bowl of your mixer, add the sugar, egg, margarine or butter, flour and pinch of salt. Mix using the paddle attachment until the dough resembles peas. Switch to the hook attachment. add the milk mixture and mix for about 3 to 5 minutes. Dough should be elastic and soft. Place the dough in a slightly oiled bowl, cover with plastic wrap and let it rise in a warm place until doubled in size. I usually turn the oven on to 350 F for about 1 minute until it’s warm inside, turn off the oven and place the bowl with the dough in the oven and close the door. This speeds up the process and in about 45 min your dough should have doubled in size.
  3. Butter a 10 inch pie dish, or any baking dish you choose to use.
  4. Roll the dough into a rectangle that’s about 18 inches x 12 inches. Spread the strawberry jam over the dough evenly. If you use too much jelly it will come out when you slice into rolls. Evenly arrange the strawberries over the jelly.
  5. Start rolling the dough, starting from the far side towards you. When you reach the end make sure to pinch the sides together.
  6. Cut the roll into 8 equal rolls. To make this easier cut the roll in half first, then each half in half and so on, until you have 8 rolls. Use a serrated knife, I found it easier to cut the rolls.
  7. Place the rolls into the prepared baking dish and cover with plastic wrap. Let the rolls rest and rise until doubled in size. You can use the oven trick again to speed up the process. Just make sure to turn off the oven, you only want it to warm for about a minute so that the rolls stay in a warm environment.

You can find complete recipes of this Strawberry Rolls with Cream Cheese Icing in jocooks.com

Strawberry Shortcake Trifle

Strawberry Shortcake Trifle

This trifle was sooo good. Perfect for an Easter or spring dessert.

Strawberry Shortcake Trifle
Strawberry Shortcake Trifle

INGREDIENTS:

  • 1 angel food cake ( store bought less than one pound), cubed or torn
  • 1 package sugar-free strawberry jello
  • 2 c. boiling water
  • 16 oz. package frozen strawberries
  • 2 packages sugar-free vanilla instant pudding
  • 3 c. skim milk
  • 8 oz. Cool Whip Free
  • fresh strawberries

INSTRUCTIONS:

  1. Dissolve jello in boiling water. Remove from heat and stir in frozen berries. Refrigerate 15-20 minutes or until partially gelled. Meanwhile, whisk together the pudding with the milk until thickened. Fold in Cool Whip. Place ⅓ of the cake pieces in the bottom of a trifle dish, top with ⅓ of the jello mixture, top that with ⅓ of the pudding mixture. Repeat two more times. Garnish the top with fresh, sliced strawberries.

You can find complete recipes of this Strawberry Shortcake Trifle in pointlessmeals.blogspot.co.id

LEMON, ALMOND & RASPBERRY LAYER CAKE

LEMON, ALMOND & RASPBERRY LAYER CAKE

I’m not sure what this lemon, almond & raspberry layer cake is celebrating. Maybe it is a half way mark cake – marking the start of the second half of my university degree (2.5 years to go!), or just a much-too-fancy afternoon tea cake. Though I have been making it on and off all year as a 21st birthday cake, there was no such event or excuse this weekend. Just a desire for cake, the time to spend on icing and layers, and the willingness to sit and create silky drips of ganache, sliding gently down the sides. It’s not as sleek and precise as many these days, with the drips imperfect, the buttercream with edges and nicks, and the whole entity threatening to tilt on a slight angle – but it is one of the best tasting cakes I have discovered. It’s the sort of cake that improves over a day or two and having it dry out is never a concern – ground almonds and berries add moisture, lemon zest and juice infuses it, and the tangy cream cheese buttercream is the sort you could eat straight from the bowl.

LEMON, ALMOND & RASPBERRY LAYER CAKE
LEMON, ALMOND & RASPBERRY LAYER CAKE

INGREDIENTS
Cake

  • 300g butter, softened
  • 300g caster sugar
  • 2 teaspoons vanilla extract
  • 6 eggs
  • 300g ground almonds
  • 75g flour (or buckwheat flour to make gluten free), sifted
  • 1½ teaspoons baking powder
  • zest and juice of 2 lemons
  • 1⅓ cups fresh or frozen raspberries

Icing

  • 225g butter, softened
  • 375g icing sugar, sifted
  • 2 teaspoons vanilla extract
  • 150g cream cheese
  • zest of 1 lemon (optional)

Pink Chocolate Ganache

  • ⅓ cup cream
  • 120g white chocolate, chopped finely
  • a few drops pink gel food colouring (it needs to be gel as water-based colouring messes with the thickness and
  • consistency of the ganache).

To Decorate: flowers of choice

METHOD
Cake

  1. Preheat oven to 170°C. Line 3 x 15cm round cake tins with baking paper.
  2. In the bowl of a stand beater or with an electric mixer, cream the butter and caster sugar until pale and fluffy. Add the eggs one at a time, beating well between each addition.
  3. Fold in the ground almonds, sifted flour and baking powder.
  4. Fold in the lemon zest and juice.
  5. Divide the batter equally between the three tins, and dot the top of each with raspberries.
  6. Bake for 25-35minutes or until a skewer inserted comes out just clean.
  7. Remove and leave to cool in the tins for 15 minutes, then remove to a cake rack to cool completely.

To make the cream cheese buttercream:

  1. Beat the butter with an electric or stand mixer until very pale, about 5 minutes.
  2. Add the icing sugar and beat again until combined and very pale, another 5 minutes.
  3. Add the vanilla extract.
  4. With the mixture on a medium speed, gradually add the cream cheese, teaspoon by teaspoon, until just combined.
  5. Add the lemon zest and mix to just combine (optional)

To make the ganache

  1. Put the finely chopped white chcolate in a bowl.
  2. Heat the cream in a small saucepan until it just reaches boiling point.
  3. Pour the cream over the chocolate and leave for 3-4 minutes. Stir with a fork to combine to make a silky ganache (if the chocolate hasn’t quite melted, carefully microwave for 5-10 seconds and stir again).
  4. Add the pink gel food colouring, a little bit at a time, until the ganache reaches the colour you want.

You can find complete recipes of this LEMON, ALMOND & RASPBERRY LAYER CAKE in thebrickkitchen.com

EASY CHOCOLATE CAKE WITH RASPBERRIES

EASY CHOCOLATE CAKE WITH RASPBERRIES

I think it’s important for everyone to have a great, reliable and easy chocolate cake recipe in their kitty that they can pull out when the situation calls for it. There are always birthdays and special days when you just want to skip the bakery and bake your loved ones a homemade cake. Or maybe a chocolate craving or just something nice for the weekend. This one is my go to chocolate cake. I visit it time and again, adjust the weights according to the number of servings required and tweak the recipe a little bit depending on the flavors I am looking for.

This is a cake that is moist, firm and very choclatey despite being made with a few pantry ingredients. The chocolate fudge buttercream is totally decadent and glossy just the way I like it. If I am after a chocolate orange cake, I add orange zest to the cake batter and the frosting. For a mocha cake, I would add a teaspoon of coffee and so on. Basically, it’s a versatile and easy to make cake. I’ve made it in 3, 6 inch pans for this recipe but I’ve also made a single layer cake earlier using the same recipe. If you are not confident about your piping skills, spreading the frosting into rustic swirls looks equally amazing on this easy chocolate cake.

EASY CHOCOLATE CAKE WITH RASPBERRIES
EASY CHOCOLATE CAKE WITH RASPBERRIES

INGREDIENTS:

  • 1/2 cup cocoa
  • 1/2 cup boiling water (125 ml)
  • 125 g unsalted butter, softened
  • 11/4 cup castor sugar
  • 1 tsp vanilla essence
  • 3 eggs
  • 1 cup self-raising flour
  • 1/4 cup plain flour

INSTRUCTIONS:

  1. Preheat oven to 180 degrees C. Grease 3, 6 inch baking pans and line the bases with non-stick baking paper.
    Mix the cocoa powder and boiling water form a smooth, thick paste. Leave aside.
  2. Use an electric mixer or by hand,beat the butter, sugar and vanilla essence together for 1-2 minutes or until pale and fluffy. Add the eggs one at a time, beating well after each addition until combined,
  3. Sift together the flours. Use a large metal spoon to fold the flours into the butter mixture alternately with the cocoa mixture, in 2 batches each, until well combined. Divide the mixture equally between the 3 prepared pans. Smoothen the surface with the back of the spoon.
  4. Bake in preheated oven for 20-25 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand for 3 minutes before turning out onto a wire rack to cool.
  5. Once cooled completely, frost with chocolate fudge frosting, either by spreading the frosting with a spoon or piping it onto the cake layers. Decorate with fresh raspberries.

You can find complete recipes of this EASY CHOCOLATE CAKE WITH RASPBERRIES in sugaretal.com

Pumpkin Crumb Cake

Pumpkin Crumb Cake

Seeing that it’s the first day of fall tomorrow I have to share a pumpkin dessert, right? Sorry to any of you pumpkin haters out there, I really love to bake with pumpkin so I make a lot of pumpkin treats during this golden sunlit autumn time of year. I still can’t get over how quickly the sunsets have changed, they have such a gorgeous golden cast about them already! Today I was driving on this little old street that had all these tall trees draping over both sides of the road, and this road literally drove straight toward the biggest golden sunset I’ve ever seen in my entire life no doubt. It wasn’t the kind of sunset where the whole sky is painted vibrant golden color, it was the kind where the sun looked more colorful and bigger and bolder than ever plus it was so incredibly bright. It was just one of those “wow” moments. I seriously wished I’d had a camera so I could share a picture, it was totally stunning. It was one of those times where your like “YES! Praises! I’ve got my iphone! Then you get out your iphone and take a picture and you end with this tiny little dot of a sunset with all the wrong colors and a few little baby trees on the side – nothing like the real thing lol. At least I’ve got the memory of it I guess. I’ve also got good memories about this over-the-top Pumpkin Crumb Cake that disappeared so quickly! It is simply dreamy and you will want to savor each and every little crumb. You get an incredibly soft and tender pumpkin cake which is enhanced with the perfect amount of spices, then atop that is a delicious, buttery cinnamon-pecan crumble (which you might find yourself stealing off your kids pieces when they aren’t looking. Don’t tell them I did that), and it’s finished of with a drizzling of creamy vanilla glaze. So, how could you not be needing this in your life right now? Okay, maybe you can wait until the weekend, but make it soon. It’s amazing! And Happy Fall, enjoy this fun time of year!

And side note, don’t be deterred from this recipe because of it’s long list of ingredients. Many of them are repetitive and a lot of them are spices you likely already have on hand. Most of it is just pantry staples. Then whatever you don’t have you should be stocking in your pantry soon because it is that time of year. Gotta bake bake bake.

Pumpkin Crumb Cake
Pumpkin Crumb Cake

Ingredients

Crumb Topping

  • 3/4 cup (105g) all-purpose flour
  • 3 Tbsp (45g) granulated sugar
  • 3 Tbsp (45g) packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • 6 Tbsp (3 oz) unsalted butter, melted
  • 1/3 cup (36g) chopped pecans

Cake

  • 1 3/4 cups (245g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup (105g) granulated sugar
  • 1/2 cup (105g) light brown sugar
  • 1/4 cup (2 oz) unsalted butter, softened
  • 1/4 cup (60 ml) vegetable oil
  • 2 large eggs
  • 1 cup (240g) canned pumpkin puree
  • 3 Tbsp (48g) sour cream
  • 1 tsp vanilla extract

Glaze (optional)

  • 2/3 cup (85g) powdered sugar
  • 1 1/2 Tbsp half and half
  • 1/4 tsp vanilla

Directions

For the crumbs:

  1. In a mixing bowl whisk together flour, granulated sugar, brown sugar, cinnamon and salt, while using fingertips to break up an clumps of brown sugar. Pour in butter and fold with a spatula until evenly moistened. Stir in pecans. Set mixture aside.

For the cake:

  1. Preheat oven to 350 degrees. Spray a 9 by 9-inch baking pan with non-stick cooking spray (or butter and line with two sheets of parchment and butter parchment if you want to be able to lift out entire cake).
  2. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds, set aside.
  3. In the bowl of an electric stand mixer blend together granulated sugar and brown sugar with fingertips to break up clumps. Fit mixer with the paddle attachment (I recommend using an attachment that constantly scrapes the bowl, if not stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl) add butter and vegetable oil to sugar mixture and blend to combined. Mix in eggs one at a time. Then mix in pumpkin puree, sour cream and vanilla. With mixer set on low speed slowly add in dry ingredients and mix just until nearly combined, then remove bowl and fold batter with a spatula to just until combined.

You can find complete recipes of this Pumpkin Crumb Cake in cookingclassy.com

Baked Eggs in Bread Bowls

Baked Eggs in Bread Bowls

This was our breakfast Sunday morning. Aren’t they cute? They were very, very good. It’s the whole egg and the toast combo all together in one nice package.

These are so easy to make and wouldn’t they be splendid on a brunch buffet table? The best part, you can easily make two, ten, a hundred, whatever your needs are at the moment.

I think there are a lot of variations you could do nicely with this recipe, such as, swap out the Parmesan cheese with grated Gruyere or crumbled blue cheese to give a different taste. Use feta and substitute oregano for the other herbs for a Greek flavor.

I used sourdough but I think this would also be nice with onion or brioche rolls as long as they are sturdy.

Any way you put these together, they will be great.

Baked Eggs in Bread Bowls
Baked Eggs in Bread Bowls

Ingredients

  • Crusty dinner rolls, as many as you choose
  • Eggs, large, one for each roll
  • Mixed herbs, chopped, such as parsley, chives & tarragon, about 1 teaspoon for each roll
  • Heavy cream, 1 teaspoon for each roll
  • Salt and pepper
  • Parmesan cheese, grated, as much as you want to sprinkle on each roll

Directions

  1. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a baking sheet. Reserve tops. Crack an egg into each roll. Top each egg with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan.

You can find complete recipes of this Baked Eggs in Bread Bowls in noblepig.com

Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}

Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}

Of all the quick breads, pumpkin chocolate chip bread might just reign supreme as the most delicious! And of all the gluten-free versions I’ve tried, this recipe is my very favorite.

Pumpkin chocolate chip bread is something I love to bake in the fall, and I wanted to create a truly delicious gluten-free version. I also wanted to make a maple-syrup sweetened version that doesn’t rely on all starches and white flours.

A few weeks ago I started testing recipes and found creating a gluten-free quick bread with no granulated sugar proved to be more difficult than I thought! Many gluten-free baked goods rely on extra sugar to provide the structure needed when you have no gluten.

After two disappointing loafs, I took a step back to think about the science of it all. Regular flour contains more protein than many gluten-free flours, so creating a blend with a similar level of protein to regular flour is what I did first. Here are my tricks for this recipe!

Buckwheat Flour: Buckwheat flour made from buckwheat groats you grind up finely in the blender is one of my favorite flours. If you don’t like the taste of buckwheat, don’t worry! There are so many spices and flavors you can’t even taste it. Buckwheat can have a nutty flavor, so I like combining it with other ingredients.

What it does provide, however, is the needed protein for structure in this quick bread. Buckwheat flour also has natural elastic properties which eliminate the need for a binder like xanthan gum, which is a great thing in my book. I’m not totally anti-xanthan gum. It has a place in some recipes, but I know many people with extra sensitive stomachs try and avoid it. I prefer natural binders like psyllium, flaxseed, and in this case, buckwheat whenever possible.

Aside from giving this bread great structure, buckwheat also has amazing health benefits! It is full of minerals and fiber and actually slows the absorption of carbohydrates into your blood stream. If you buy buckwheat groats for this recipe you can also use them in my family’s favorite crepes and these blender waffles.

Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}
Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}

Ingredients

Dry Ingredients:

  • 1/3 cup buckwheat groats
  • 1/2 cup potato starch
  • 1/2 cup almond flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves

Wet Ingredients:

  • 3 eggs
  • 1 cup pumpkin puree (canned or fresh)
  • 3/4 cup maple syrup
  • 1/4 cup coconut oil
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla

Optional Mix-In:

  • 1/2-2/3 cup chocolate chips, pecans, or walnuts

Instructions

  1. Adjust the oven rack to the bottom third of the oven. Preheat the oven to 375F. Grease an 8 1/2 x 4 1/2 loaf pan. (A 9×5 will work as well, but the bread won’t be as tall.)
  2. Place the buckwheat groats in a dry blender and blend into a very fine, smooth flour. Add the ground buckwheat to a bowl along with the remaining dry ingredients.
  3. In another bowl, whisk together the wet ingredients until very smooth. Add the wet ingredients to the dry and stir until just combined. The chocolate chips tend to sink to the bottom of the batter, so add the chocolate chips in layers as you add batter to the pan, keeping most of them in the top layers.

You can find complete recipes of this Gluten Free Pumpkin Chocolate Chip Bread in meaningfuleats.com

SWEET (STABILIZED) STIFF WHIPPED CREAM

SWEET (STABILIZED) STIFF WHIPPED CREAM

Sweet (Stabilized) Stiff Whipped Cream: the perfect topping for cakes, pies, parfaits and summer desserts! It is delicious and holds its shape, even in the heat.

I’ve been asked more than a few times how my whipped cream stays so pretty and holds its’ shape. Even in the heat.

Like on this Blueberry Pound Cake. So I thought now might be a good time with summer coming to share my secret. Here’s the secret: beat unflavored gelatin, dissolved in water into the whipped cream during the last stages of beating.

While I often make regular homemade whipped cream, it doesn’t hold up well in a desserts like a parfait or even between cake layers. It can get watery and lose its pretty shape quickly, especially in the heat.

Last month one of my kids requested a brownie parfait instead of a traditional birthday cake. I made the parfait early in the day with homemade brownies, whipped cream, pudding and toffee bits.

But when I went to get the parfait out of the refrigerator, the whole dessert had sunk a few inches. I’d forgotten to stabilize the whipped cream. It slid down the sides of the trifle bowl and wasn’t nearly as pretty as when I’d made it that morning.

SWEET (STABILIZED) STIFF WHIPPED CREAM
SWEET (STABILIZED) STIFF WHIPPED CREAM

Ingredients

  • 1 1/2 teaspoons unflavored gelatin (I used Knox Gelatin)
  • 4 teaspoons cold water
  • 1 cup heavy whipping cream
  • 1/8 cup confectioner’s sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Chill a metal mixing bowl and the beaters to your mixer.
  2. Meanwhile, add water to a small microwave safe bowl and sprinkle gelatin on top.
  3. Allow gelatin to soften for a minute. (This is called “blooming”.)
  4. Whisk water and gelatin together, then microwave for one minute.
  5. Stir until gelatin is completely dissolved.
  6. Allow mixture to come to room temperature.

You can find complete recipes of this SWEET (STABILIZED) STIFF WHIPPED CREAM in throughherlookingglass.com

White Chocolate Coconut Candy (Raffaello Copycat)

White Chocolate Coconut Candy (Raffaello Copycat)

Simple and delicious bites of white chocolate and coconut taste just like the Raffaello Candies, and are a breeze to make. They’re perfect as a little treat to enjoy yourself or to give away as party favors, or even holiday gifts.

All you have to do to make them is melt the chocolate and butter, combine it with the shredded coconut, roll small amounts into balls and dip in coconut for that authentic look of the Raffaello candy.

At home, it is impossible to replicate the wafer shell of the Raffaello candy, so instead, the proportions of chocolate to coconut create crunch-like texture by not making the white chocolate too soft. It is hard to explain what the texture is like, but I’m telling you, they come out so good! My sister, who lives a floor up from me and who always gets to taste test my stuff, said they’re better than the original and recommended I bring these to our Thanksgiving dinner next week. Who knows, I just might.

I have bought a jar of coconut oil that I had no idea what to use for and these Raffaello Copycat candies are a perfect use for it. The coconut doesn’t just thin out the chocolate, but it also gives the extra coconut flavor and since the coconut oil stays solid at room temperature, the candies don’t melt and create a mess like some other recipes I have seen. If you don’t have coconut oil, it’s fine to use butter, but then you might just have to store them in the fridge.

White Chocolate Coconut Candy (Raffaello Copycat)
White Chocolate Coconut Candy (Raffaello Copycat)

Ingredients

  • 2½ cups desiccated unsweetened coconut
  • 2 cups white chocolate chips (Ghirardelli)
  • 4 Tbsp melted unsalted butter or coconut oil
  • 40-50 Almonds, toasted (in a 350F oven, for 10 minutes)

To coat White Chocolate Coconut Candy:

  • 1 cup white chocolate chips (Ghirardelli)
  • 3 Tbsp coconut oil or unsalted butter
  • Shredded unsweetened coconut

Instructions

  1. Add the melted butter or coconut oil to the chocolate chips and microwave for about a little more than a minute in the following pattern: 20 seconds+20 seconds+10 seconds+10 seconds+10 seconds, stirring after each one. As soon as the chocolate is mostly melted stop heating and stir until the chocolate is smooth.
  2. Add the melted chocolate to the coconut.
  3. Stir coconut with the melted chocolate. If the mixture clumps up, heat in the microwave for 10 seconds until the mixture is easy to stir. Using a tablespoon or a small ice cream scoop take a little bit of the coconut mixture, add an almond to the middle of it. Try to make the candies very small, the ingredients are rich and you want them to be one small bite.
  4. Using hands (you can wear disposable gloves to keep the mixture from sticking to your hands) form a ball, then roll between the palms of your hands until it’s smooth. Now quickly while it’s still somewhat soft roll in the coconut. If the chocolate hardens the coconut will not stick to the outside. If the coconut mixture becomes too hard to roll, just microwave the mixture for 5-7 seconds, stir and get back to rolling.

The candies are ready to be eaten at this point.

  1. If you want the candy to have a white chocolate shell similar to the Raffaello candies, you can dip each candy in melted chocolate.

You can find complete recipes of this White Chocolate Coconut Candy (Raffaello Copycat) in letthebakingbeginblog.com

Kentucky Bourbon Butter Cake with Cream Cheese Frosting and Salted Caramel Sauce

Kentucky Bourbon Butter Cake with Cream Cheese Frosting and Salted Caramel Sauce

Celebrate derby day with an impressive Kentucky Bourbon Butter Cake.  A slight departure from the original Bourbon Butter Cake, this version is layered with cream cheese frosting and salted caramel sauce.

The Kentucky Derby is right around the corner.  I’ve never been but I really think it would be my thing….if I could ever get myself there.  It’s the most excited I get for a sporting event all year and I can’t even tell you why.  Maybe it’s the gorgeous horses or the brightly clad spectators…there’s just something special about Derby Day to me.  Plus….you get to wear a stunningly huge hat that would be utterly ridiculous on any other day of the year.  Seriously…you can’t even get away with it at some of the local horse events that happen right in my own back yard.  Trust me, I’ve tried. 🙂  I like big hats and I can not lie.  (Ok, I know…that was lame but I couldn’t hold back.)

During the winter months, I always begin planning a derby party….just so I can pretend I’m there and wear a gigantic hat without getting the side eye from strangers.  I know my friends and neighbors would totally dig it but this year…it’s not happening.  Again.  Life always seems to throw a wrench into my derby plans, so maybe…just maybe….next year.  Or, if some miracle happens…I’ll actually get to attend the REAL Kentucky Derby.  I can’t even imagine…that would be killer.  Like this cake. This cake is made with Kentucky bourbon…and then soaked in, you guessed it, Kentucky bourbon.  It wants to go to the derby too.

Most Bourbon Butter Cakes are made in a bundt pan.  I felt that was too simple for derby day.  Seriously, where’s the flash, the Lilly Pulitzer-esqe fancy pants frosting.  The pecans, the caramel sauce.  I mean really…I needed to dress up the cake a bit and decided a simple layer cake with cream cheese frosting was perfect.  And don’t be intimated with all the swirls and crushed nuts…they’re hiding things.  🙂  Like some of the crumb that still peaked through my frosting…even though I put a crumb layer on the cake first.  And the fact that I still haven’t perfected the perfectly smooth top so I added a swirl of caramel sauce.  But then it bled a bit because the cake wasn’t chilled so I did the swirls along the edge…and I think it looks pretty darn amazing.

Kentucky Bourbon Butter Cake with Cream Cheese Frosting and Salted Caramel Sauce
Kentucky Bourbon Butter Cake with Cream Cheese Frosting and Salted Caramel Sauce

Ingredients

For the cake:

  • 3 cups sifted cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon. baking soda
  • 1 teaspoon kosher salt
  • 1 cup Plugra unsalted butter
  • 1 1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 4 eggs, at room temperature
  • 1/4 cup bourbon
  • 1 cup heavy cream, at room temperature

For the cake soak:

  • 1/2 cup heavy cream
  • 3 tablespoons bourbon

For the frosting:

  • 1 cup Plugra unsalted butter, room temperature
  • 8 ounces cream cheese, softened
  • 4-6 cups powdered sugar

For the salted caramel sauce:

  • 1 cup granulated sugar
  • 2 tablespoons water
  • 4 tablespoons Plugra unsalted butter
  • 1/2 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 1 cup finely chopped pecans

Instructions

For the cake:

  1. Preheat the oven to 350 degrees and place an oven rack in the center position.
  2. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In the bowl of an electric mixer, beat the butter and both sugars on medium speed until fluffy. Add the eggs, one at a time, incorporating completely before adding the next one. In a small bowl, whisk together the bourbon and heavy cream. Turn the mixer to low and add the flour mixture in thirds alternating between the flour mixture and bourbon/cream mixture until everything has been added.
  4. Pour the batter into two 9 inch cake pans coated with butter and bake for 40-45 minutes or until a cake tester inserted into the center comes out clean. Allow the cakes to cool for 5 minutes and then turn out onto a cooling rack to cool completely.

For the cake soak:

  1. In a small bowl, whisk together the heavy cream and bourbon for the cake soak. Brush the bottom of a cake with 1/2 the soak and then repeat with the remaining layer. (Cake can be made in advance and wrapped in plastic wrap after this point, keep at room temperature for up to 24 hours.)

You can find complete recipes of this Kentucky Bourbon Butter Cake with Cream Cheese Frosting and Salted Caramel Sauce in thesuburbansoapbox.com