Not to diss on the delicious buttercream or anything, but cream cheese frosting is my favorite thing to spread on top of cakes and cupcakes. It is the best of all the frosting worlds, with the perfect creaminess, sweetness and texture. It can be easily spread and piped onto your favorite baked goods..Read More
I remember the first time I made a batch of homemade Chocolate Buttercream Frosting. I couldn’t believe how decadent and delicious it tasted and suddenly felt like I’d been missing out for my entire life. Because prior to that point, I had purchased store-bought frosting for all of my baked goods.Read More
I strongly believe that buying store-bought frosting is a mortal sin. Seriously, you guys, if you do this…STOP! It is SO ridiculously easy (5 minutes! 4 ingredients!) to make your own Vanilla Buttercream Frosting that there’s really no excuse to go store-bought. If you are ever tempted to reach for..Read More
One of my boys does not like frosting. I know...whose son is he?! Chocolate Ganache, however, is acceptable to his palate. So acceptable that I had to keep swatting him away while trying to take these photos because he would. not. keep his fingers off the bowl..Read More
Discover the enjoyment of savory Pumpkin flavor in these recipes from Pip and Ebby! Pumpkin definitely is best enjoyed in the fall, when the weather turns cool and you can enjoy a warm piece of dessert.Read More
My boys are THE pickiest eaters, which is the most ironic thing in the world considering how anti-picky I am. I have to shove veggies into the most unlikely places in order to get them into those little (growing) bodies.Read More
I made this gorgeous and super yummy strawberry cake for Easter this year. Isn't it pretty? I made it with spring in mind, envisioning a warm sunshine-y day, buds on the trees and birds chirping outside. Little did I know that spring would be hiding out for quite some time.Read More
This Chocolate Crunch Layer Cake could not have been more delicious (evidence: my inability to stop stealing bites out of the fridge), but I also love that it didn't take me hours upon hours to make. The cakes were baked in under 30 minutes, I let them cool..Read More
Elijah didn't seem to care about a birthday theme this year. We had Pokemon, Batman and minion decor littering our home and his only request for a cake was that it was "yummy." PHEW because "yummy" happens to be a specialty.Read More
I made this beautiful cake for my mother-in-law's birthday celebration. Sadly, I was not able to enjoy a piece, but! Thankfully there is a but! The piece I carved out for these photos is sitting in my freezer, patiently waiting for my teeth to sink into its lemony flesh.Read More
2017 winter break week is going down in history, people. It has been about a million degrees below zero outside, so my boys and I have been hibernating. I haven't been out of pajamas since Tuesday. Yesterday we watched three movies..Read More
I have this thing against store-bought frosting. I mean, why ever go that route when making frosting in your own kitchen takes so little time and tastes so much better? I've fallen in love with many a frosting in my life, but this dear delicious..Read More
I'm delivering two delicious and sugary recipes at once to you this lovely Monday morning. Over the weekend I decided it was a tragedy that I didn't have a solid pumpkin cookie recipe in my life OR a Cream Cheese Frosting! I carefully concocted two recipes..Read More
Some weeks we go through bananas like crazy and other weeks I feel like I should open a Geriatric Banana Nursing Home in the far corner of our kitchen. This was an elderly banana nursing home week. An alarming number of ailing bananas were piled high in our fruit bowl and I knew I had to take action.Read More
MERRY CHRISTMAS! I hope you all have had a wonderful day filled with love and happiness. My boys and I had a fabulous day which involved game-playing, craft-creating, naughty-food-eating, movie-watching, super-snuggling and vicious present-opening. This season has been totally nuts, but I have felt so grateful today. We have much to be thankful for!Read More
Minions are taking over my life, people. All my boys do is recite lines and play out scenes from Despicable Me 2. Over and over and over until the sun goes down and they are tucked tightly into their little beds. They basically only speak to one another in minion-talk these days. It's a good thing the movie is so cute and that the minions are so darn lovable!Read More
This lemon buttercream frosting is incredibly light and delicious. Finger-licking recommended!
I have a great weakness for frosting. Whether it adorns a cake or a cupcake or a spoon or my finger, I do not care. Consisting mainly of that ingredient I love so much called sugar, it is one of the foods I have a very hard time resisting. This lemon buttercream frosting is incredibly light and delicious. It went great with the three-layer lemon cake I recently made, and it would be a good topping for a number of other baked goods, as well.
In a medium bowl, beat the following ingredients with an electric mixer on medium speed until light and fluffy:
1 cup softened butter
2 tablespoons lemon zest
Add 3 1/2 cups of confectioners' sugar in batches and beat until light and fluffy. Add 3 tablespoons of fresh lemon juice and beat for 1 more minute.
Don't allow your three-year-old to try a sample or you will risk losing half the batch.
This is a beautifully layered cake that is tender with a perfect compliment of unique orange-honey frosting. You’ll be surprised how easy it is to make a classic recipe like this. Carrot Layer Cake is a beautiful dessert to bring out and share with friends and family.
I want to know what person first thought that carrots and cake would go well together. It sounds terrible! It certainly is a delicious combination, though, isn't it? Pair it with a creamy frosting and there is not a whole lot that beats it.
I saw this recipe in Christmas Baking 2010 magazine and knew I had to make it. My husband's birthday was coming up, so there was my perfect excuse to do so! I don't think I need to tell you that it tasted incredible. The pictures speak quite well for themselves.
STEPS TO MAKE A LAYERED CARROT CAKE
Enjoy a perfectly spiced, moist carrot cake with this easy recipe!
Preheat your oven to 350 degrees F.
**Allow 4 eggs to stand at room temperature for 30 minutes.
Meanwhile, you can start greasing three 9x5x3.5-inch loaf pans and set them aside.
Then sift together: 2 cups flour, 2 cups sugar, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1 teaspoon cardamom, 1/2 teaspoon baking soda and 1/2 teaspoon salt.
Toast a 1/2 cup of pecans in a saute pan.
Finely chop the pecans after toasting for adding to your cake batter.
In a medium bowl, combine: 4 eggs, 3 cups finely shredded carrots, 1/2 cup toasted, chopped pecans and 3/4 cup vegetable oil.
Add the egg mixture to the flour mixture and stir until well combined.
Divide the batter amongst three greased loaf pans.
Bake in preheated oven for about 25 minutes, or until a toothpick inserted into the center of it comes out clean. Cool in pans for 10 minutes and remove. Do this carefully! One of my cakes broke straight down the center.
Place one cake layer on a rectangular serving platter and spread 1/2 cup of Orange-Honey Frosting over top of it. Top with another cake layer and another 1/2 cup of frosting. Add remaining cake layer and spread with the remaining frosting.
To store, cover and place it in the refrigerator for up to 3 days.
SHREDDING YOUR CARROTS
Carrots are an important ingredient in this recipe! There are a couple of ways to prepare your carrots.
You can use a cheese grater to shred your carrots by hand.
You can also use your food processor. If you use the carrot shredder, make sure that you don’t let the carrots get to mushy/over shredded. You don’t want mush or juice!
Carrots + Cake = Yum! Needing more Carrot Cake, try Apple Carrot Cake Muffins, a sweet twist on a classic dessert!