Fresh Blueberry Cupcakes

I found this recipe on Pinterest.
I was mesmerised by the incredible blue colors.
And while it is delicious...I have a little grip about it.
The publisher of the original recipe probably cheated a bit...and that is...well...deceitful.

The cupcakes will not come out the color of a brilliant blueberry....unless you add blue coloring paste. There will be a slightly greenish hue to them...and it still tastes delicious.
Also..the original recipe shows the most brilliant blue frosting.
Again...the only way you're going to get this is to OMIT the blueberries....and add blue coloring paste again.

In my opinion (and granted...it is simply an opinion)...the recipe is good...in fact...it's pretty darn amazing...it you just follow the recipe.
Yes...you'll have bluish green cupcakes and purple frosting.
BUT....you'll also have unaltered blueberry goodness...and that's the best part.

I can say, for a fact, that these cupcakes are delicious.
If you are looking for something fresh and new...this is your cupcake.
They were gone from our house in less than a day...which is great...considering that this pregnancy has put me in a baked goods aversion (I know...strange). But even I could not resist one...or three.

Forgive the pics...I took them with my phone...just be sure I got a shot before I shoved them in my mouth.

Enjoy!
-Matti

Fresh Blueberry Cupcakes
½ cup butter, room temperature
1 cup sugar
2 eggs
1 ¾ cup pastry flour
2 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
¾ cup milk
2 tsp. vanilla
½ cup blueberry puree (recipe below)
Preheat oven to 350 degrees. 
 Line 12-18 cupcake pans with paper liners (or 24+ minis).
Whisk together flour, baking soda, baking powder, and salt in a mixing bowl; set aside.
With an electric mixer, cream butter and sugar until light and fluffy. 
Add eggs, one at a time, being sure to scrape side of bowl with a spatula after each addition. 
Add vanilla.  
Add flour mixture, alternating with milk. 
Beat on medium speed to create a cake-like batter . 
Stir in puree until incorporated and the batter turns blue. 
Add batter into paper liners until ½ full.
Bake for 20 minutes or until toothpick inserted in center comes out clean (10-12 min for minis).
Cool 5 minutes in pans then remove and place on wire racks to cool completely. 
Once cupcakes are completely cooled, decorate accordingly.
Blueberry Puree
2 cups fresh or frozen that have been thawed
¼ cup sugar
1 Tbsp. cornstarch
To prepare filling, all the puree ingredients in a food processor, and process until smooth. Place puree in a small saucepan; bring to a boil. Cook 6 minutes or until slightly thick, stirring constantly. Cool slightly for a warm sauce, completely before adding to a batter. Store in the refrigerator. (You will have more than you need for the cupcake batter...which you will use for the FROSTING.)

Blueberry Frosting
1 c unsalted butter, room temperature
remaining blueberry puree
4-6 cups powdered sugar

Beat butter and puree with electric mixer with paddle attachment.
Cream until well incorporated, about two minutes.
Gradually add powdered sugar until you reach the desired consistency.
*You can add a teaspoon of milk at a time if needed for consistency.

Snickers Cake

I am in love!  With my husband, yes, but also with this cake!  It was his birthday last week and he had originally requested German Chocolate Cake with accompanying frosting but when he saw on Facebook that someone had pinned this recipe from Six Sisters Stuff, he decided he wanted to try this instead.  I may or may have not have had a piece for breakfast the next morning. 
It's easy and fast, uses a cake mix and requires no frosting.  It can also be eaten warm or cold so no need to wait if you are in a hurry.
Marie

1 German Chocolate Cake Mix
Ingredients called for on cake mix (oil, eggs, water)
1 (14 oz) bag of Kraft Caramels (or any other caramels you like)
1/4 cup milk
1/3 cup butter (which is about 3/4 of a cube)
1-2 cups chocolate chips (however many you like)
1 cup chopped pecans

Directions:
Mix together cake mix as directed on the box. Pour half of the batter into a greased 9x13 baking dish and bake at 350 degrees for 20 minutes.
While it bakes, unwrap all the caramels (don't have your husband help- he will eat half of them. I am totally speaking from experience). Put the caramels, milk, and butter in a sauce pan and melt over low heat, stirring constantly until caramel is melted and smooth.
Pour the caramel on the cake as soon as it is finished baking. Sprinkle the chocolate chips and pecans on top of the caramel. Spread the remaining half of the prepared cake mix batter on top. Bake for 20 more minutes at 350 degrees.

Crock Pot Chocolate Lava Cake

So, if you didn't know, I'm a nurse.
This means I work 12 hours shifts...at night while my kids and husband sleep.

This also means that I have 1-2 meals out of a crockpot every week (because let's be honest...there is no energy to make dinner when you've slept 5 of the last 36 hours).

So, when I saw a crock pot DESSERT...I literally yelped with happiness.
We tried it tonight and it was a HUGE hit.
Warm and gooey and totally delicious.

One note of WARNING:
My crock pot cooks VERY hot...so even though the recipe says to cook on high...I did mine on LOW for 2 1/2 hours and it was perfect and not burnt.
Please be aware of how your crock pot cooks and adjust it accordingly....I would cry for you if you burnt this cake and had to start over :)

Enjoy!
Matti

Crock Pot Chocolate Lava Cake from Life as a Lofthouse

FOR THE CAKE:

• 2 cups Brown Sugar
• 2 cups All-purpose Flour
• 6 Tablespoons Unsweetened Cocoa Powder
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 cup Milk
• 4 Tablespoons Butter, melted
• 1 teaspoon Vanilla Extract

FOR THE FUDGE TOPPING:

• 1 1/2 cups Brown Sugar
• 1/2 cup Unsweetened Cocoa Powder
• 3 cups Boiling Water

Directions: For the cake: Mix together the sugar, flour, cocoa, baking powder and salt in a large bowl. Stir in milk, melted butter and vanilla until combined. Spread the batter over the bottom of a large crockpot.

For the fudge topping: Mix together the brown sugar and cocoa. Sprinkle mixture over the cake batter.

Pour the boiling water over the top. DO NOT STIR! Cover and cook on High for 2 - 2 1/2 hours.

Cake will be very hot! Turn off heat, and remove lid. Let sit 30-40 minutes before serving, so its still warm but wont burn your mouth : )

Serve with Vanilla Ice Cream or Vanilla Frozen Yogurt

Easy Black Forest Cake

I found the inspiration for this cake on Allrecipes.com and changed it up a little to make it a little more dense, moist and chocolaty. If I liked cherries and chocolate I am sure I would have loved it-it looked very good! However, my family loved it and gave it rave reviews.
Marie

1 box of chocolate cake mix
3 eggs
1 small box chocolate pudding
1 Tlbs almond extract
1 cup semi sweet chocolate chips, divided
1 (21 oz) can cherry pie filling
Glaze
1/2 cup semisweet chocolate chips
2 Tlbs milk
1 Tlbs butter
1/2 cup powdered sugar

Mix all cake ingredients together just until moistened. Pour into bundt pan sprayed with cooking spray. Bake in 350 degree oven for 40-45 minutes or until done.
Cool for 10 minutes in pan and then turn cake out of pan.
To make glaze, mix chocolate chips, milk and butter in microwave until smooth. Whisk in powdered sugar until desired consistency. Pour over cake.

Texas Chocolate Cake

Sue made this a couple weeks ago an d it is AMAZING! Hope you love it as much as I did - Vera.

In large bowl mix:
2 Cups sugar
2 Cups flour

In sauce pan combine:
1 Cube butter
4 Tablespoons cocoa
1/2 cup buttermilk
1 cup water
1/2 cup oil
Bring to a boil then add to sugar and flour.

Add:
2 eggs
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
Pour into greased and floured baking (cookie) sheet.
Bake at 350 degrees for 10-15 minutes.

Frosting (use while hot):
1 cube butter
4 Tablespoons cocoa
6-12 Tablespoons cream
1 tsp. vanilla
Bring to a boil, then add 1 cup nuts and powdered sugar (enough to thicken).

Pour over cake and enjoy!!!

Chocolate Cake with Blackberry Buttercream Frosting

So, I found this cake.
I drooled over the beauty of it.
Then I read the ingredients and drooled some more.
Seriously.

Then I made the frosting.
Oh. My.
It is like a blackberry milkshake...in frosting.
I literally ate it by the spoonful.

DO NOT be scared of this cake.
It is SO easy to make.
***Note: I doubled the frosting and barely had enough...and used some of it for the middle layer.
Definitely double the frosting recipe and use TWO round cakes.

Recipe is below.
Followed by a link to the frosting tutorial.

Enjoy.
Matti

Hershey’s Perfectly Chocolate Cake

2 c sugar
1 ¾ c all-purpose flour
¾ c cocoa
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 eggs
1 c milk
½ c vegetable oil
2 tsp vanilla extract
1 c boiling water

Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch pan.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Blackberry Buttercream Frosting adapted from Sammyw

1 c unsalted butter, room temperature
½ c seedless blackberry jam
4-6 cups powdered sugar

Beat butter and jam with electric mixer with paddle attachment. Cream until well incorporated, bout two minutes.

Gradually add powdered sugar until you reach the desired consistency.

To assemble a layered cake, cut in two however you like. Spread a layer of blackberry jam (I USED FROSTING) along bottom layer. Place the second layer on top. Decorate with blackberry buttercream frosting.

Tutorial for icing HERE

Zebra Cake

Bella and I made this cake together during a rainy Utah day...in June. So much for summer, right?
It was originally supposed to have white and brown stripes, but Bella insisted on pink.
I was easy to persuade.
The original looks like this:
Next time I'll stick with white cake...it's easier to see the stripes.

It's easy to make and very good....even with just a dusting of powdered sugar.
I think a thin glaze would also be tasty.
Enjoy.

Matti

Zebra Cake
from The Whimsical Cupcake...go here for the recipe and tutorial (because it's a little difficult to explain...but easy to see...and do!)

Eclair Cake

My sister-in-law Natalie, first introduced me to this easy, cool, light cake years ago. It is perfect for summer because you don't have to bake it.

I have found other recipes that are similar around the Internet, but this is the way I make it.

Marie

2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 box (three packages) graham cracker squares
1 (16 ounce) package prepared chocolate frosting, or make your own, or a chocolate glaze.

Directions
In a medium bowl, blend the pudding mix, and milk. Add in the whipped topping.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan I use glass, so you can see the layers. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers, and the remaining pudding mixture. Top with a final layer of graham crackers.
Cover, and chill at least 4 hours up to 12 before serving.

Before serving, spread chocolate frosting over cake.

You can frost the cake any time, but it is easier if you let it set in the fridge for a few hours before frosting.

Glazed Poppyseed Bundt Cake

After making this for a family party, I had to make it again the next week, it was so good! The first time I used pineapple juice and the second time I used orange juice. They were both delicious.

Disregard the look of the icing, Veronica was helping me the second time (when I took pictures) and she let the icing cook for a really long time. Still tasted amazing, just looked funny.

I found this over at Real Mom Kitchen.

Marie

1 yellow cake mix
1 (3.5 oz) box of instant vanilla pudding
1 tablespoon poppy seeds
1/2 cup orange juice (The recipe also said pineapple juice will work. I would think lemon and lime would also work)
1/2 cup oil
1 cup sour cream
4 eggs
Mix yellow cake mix, vanilla pudding and poppy seeds. Add juice, oil, and sour cream and mix.
Add 4 eggs one at a time, mix well. Grease and flour a bundt pan (I spray mine with cooking spray.)
Bake at 350 degrees for 40-45 minutes (don’t over bake).When the cake is done start the glaze (recipe below). Allow cake to cool for 10 minutes.
Glaze
1 cup sugar
1/4 cup orange juice (or same juice you used in the cake)
1/2 cup butter (1 cube)
Bring ingredients to a boil and keep bubbling until ready to brush on cake.
Once cake has cooled for the 10 minutes, brush the bottom of the cake with some of the glaze. Then invert cake on to a cooling rack.
Place a cookie sheet under the cooking rack and brush remaining glaze all over the cake. Allow cake to cool for a little more (about 50 minutes) and then serve.

Jello Cake

This is just a little bit of a different version of the traditional Jello Poke Cake. I have used it with regular jello and with the sugar free kind as well as the regular and light whipped topping and it always tasted good. I think it is just the lemon-lime soda that gives it that different taste that everyone loves.

Marie

1 box white cake mix

1 12 oz can diet lemon-lime soda

1 small box sugar-free jello (cherry, strawberry, etc)

1 small container sugar-free whipped topping

Mix together the cake mix and soda. Stir really well until all clumps are gone. Bake according to package directions on the cake mix box.

When cake is cool, mix jello according to package directions and pour over cake. Refrigerate at least 4 hours.

Top with whipped topping before serving.

Banana Bread Cobbler

I found this recipe a while ago on bake or break and saved it to try when I had excess bananas. Veronica made it yesterday and...if you like banana bread and the like, you will probably enjoy this.

Streusel topping
3/4 cup brown sugar
1/2 cup self-rising flour*
1/2 cup butter, softened
1 cup regular oats (she used quick 1 minute oatmeal)
1/2 cup pecans
Stir together brown sugar, flour, and butter until crumbly. Stir in oats and pecans. Set aside.

Filling
1 cup self-rising flour*
1 cup granulated sugar
1 cup milk
1/2 cup melted butter
4 medium bananas, sliced

Preheat oven to 375. Lightly grease an 11 x7" baking dish.
Whisk flour, sugar, and milk just until blended, whisk in melted butter. Pour into prepared pan. Top with banana slices and streusel topping. Bake for 35-40 minutes or until brown on top and bubbly.

*Veronica is 12 years old and didn't know about self-rising flour and I didn't realized it called for that until I was typing this up. It was really good with all-purpose flour.
If you don't have all-purpose flour, to make 1 cup of self-rising flour, use 1 cup all-purpose flour and add 1 1/2 tsp baking powder and 1/2 tsp salt

Chocolate Chip Cookie Dough Filled Cupcakes

Oh my.
My friend Lauren sent me this recipe.

I pondered over it for a day or two and finally gave in and made it.

It...is..AMAZING!

I can't brag enough about it.
I can just tell you that you need to make them and try it yourself.
I ate a good 6 cupcakes...in a day.
So much for dieting!

-Matti

Chocolate Chip Cookie Dough Cupcakes
from Annie's Eats

For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners' sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

For decoration:
Tiny chocolate chip cookies (if you feel ambitious)
Mini chocolate chips

To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. If the mixture is too soft or sticky to handle with your hands, refrigerate for an hour until it firms up. (Mine was just right - no chilling needed, but the original recipe suggested it.)

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. You can be generous with the cookie dough mixture. I had about a 1/2 cup leftover.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners' sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

Makes 24 cupcakes.

Filled and "pre-frosted"

Carrot Cake

By Vera - This is the recipe of the carrot cake my Grandma Smith used to make. Thank you, Cristie, for sending it to me!!!

2 cups sugar
3/4 cup oil
3 eggs
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp vanilla
3 cups shredded carrots
1 cup raisins (optional)
1 cup nuts (optional)

Icing:
8 oz pkg cream cheese
1 cube margarine
1 lb powdered sugar
1 tsp vanilla

Combine sugar, oil and eggs. Add remaining ingredients. Pour into 13 x 9 greased and floured pan. Bake at 350 degree for 40 minutes. When cool, top with icing.

NOTE: I use apple sauce in place of oil in any cake recipe. It actually makes the cake more moist and you do not notice the difference (and it is less fattening)!

Honey Bun Cake with Pecan Filling and Cinnamon Cream Cheese Glaze

So, this is a twist on a version of a cake that Vera had posted long ago. It has been one of my favorites ever since she gave it to us.
When I saw this...I simply saw a more fattening and rich version @ the sinful southern sweets blog....therefore I HAD to try it.
It is divine.
But then again, so is the original.
I used low fat cream cheese and walnuts instead of pecans (because it was what I had on hand).
Both are great recipes, and a winner in their own rights.
Enjoy.

Matti

1 box Supermoist yellow cake mix(or any kind with added pudding)
6 oz cream cheese, softened
1/3 c. half and half
3/4 cup vegetable oil
4 large eggs
Filling
1/4 cup honey
1/3 cup brown sugar
3 tsp cinnamon
1 cup finely chopped pecans
Cinnamon Cream Cheese Glaze:

4 oz cream cheese

6 Tablespoons milk

1 Tablespoon butter

8 Tablespoons powdered sugar

1/4 tsp ground cinnamon

1 t. vanilla

Cream together cream cheese and eggs. Add oil, half/half and cake mix. Mix on medium speed for 2 minutes. Grease and Flour 13x9 inch pan. Spread batter into pan.

Mix brown sugar, cinnamon and pecans. Sprinkle over cake batter. Drizzle honey over dry ingredients. Pull a knife through batter to swirl filling. Bake at 350 for 35 to 40 minutes or until tests done with a toothpick. Do not try to touch the top of the cake to see if it springs back. Hot honey burns like boiling sugar J

For the glaze: Cream the butter and cream cheese. Add the milk slowly. Add remaining ingredients. Pour over warm cake.

Vanilla Almond Cupcakes

I love almond and vanilla. Let me repeat that.
I LOVE ALMOND AND VANILLA!
This is a good explanation as to why I love the Sweet Tooth Fairy so much.
It's because of the vanilla (VaNIElla) capcakes...hands down. I could eat them by the dozen and never think twice about it.
So...even though this recipe doesn't even come close...it was a small fix until the real deal.
We colored the frosting pink and added X's and O's with candies for Valentines day.
Enjoy!
-Matti

Vanilla Almond Cupcakes
3/4 cup butter
1 1/2 cups sugar
2 eggs
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/4 cups milk

1. Preheat oven to 375 degrees.
2. Cream butter at medium speed until smooth, add sugar and beat until well.
3. Add two eggs, beat until smooth.
4. Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl first as way to "quick-sift" them) and beat until nice and smooth.
5. Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven).
6. Makes 24 regular

Vanilla Almond Frosting
1 1/2 cups butter, room temperature
5 1/4 cups powdered sugar
1 1/2 tablespoons whipping cream
3/4 teaspoons vanilla extract
3/4 teaspoon almond extract

Using electric mixer, beat butter in large bowl until fluffy.
Gradually beat in sugar, then cream and vanilla.
Mix almond extract into bowl

Earthquake Cake

I'm not sure where I got this recipe (same as yesterday's).
I wrote them down months ago on a post-it notes and forgot about them until I purged my recipe drawers (yes..that is multiple). Anyway..whoever I borrowed them from...THANK YOU. You're great!

Anyway, I loved this cake.
I've never made it before today, and I'm not sure how I've lived without it.
It's easy.
It's quick.
Oh yes...and it's delicious!

Enjoy!
-Matti

EARTHQUAKE CAKE
2/3 cup coconut
2/3 cup nuts
2/3 cup chocolate chips
1 box chocolate cake, ingredients as necessary
8 oz cream cheese, softened
1 lb powdered sugar
1 cube butter, softened

Preheat oven to 350
In a greased 9 x 13 pan, pour coconut, nuts and chocolate chips (I DID NOT use nuts...personal choice!)
Make cake mix according to box and pour over coconut mixture.
In a separate bowl, mix powder sugar, cream cheese and butter until smooth.
Drop mixture by spoonfuls over the cake (15-20 dollops).

Bake for 45 minutes (or 40..if you have an oven with a mind of it's own like me).
Let cool.
Mmmm.

Striped Delight

This has been a favorite of mine for a long time. Sorry the layers don't look so great in the photo, but it tastes WONDERFUL!!!
Vera

Crust:
1 1/2 cups Graham cracker crumbs (we would place Graham crackers in a plastic bag and crush with a rolling pin).
1/4 cup sugar
1/3 cup melted butter
Combine and press into 9x13 inch pan

First layer:
1 package cream cheese (room temperature)
1/4 cup sugar
2 tablespoons milk
Beat until smooth add 1/2 container of cool whip and mix together. Spread over crust.

Second layer:
Mix 2 packages instant pudding of your choice (my favorite is chocolate, but pistachio is good also) with 3 1/2 cups cold milk. Pour over cream cheese mixture. Chill.

Before serving, top with remaining cool whip.

Caramel Cream Cake

Another treat from the fabulous cookbook I borrowed from my mom...Southern Living (Christmas Edition).
I LOVE THIS BOOK!
Alma and made this cake together one night last week.
There are quite a few steps...so don't make it if you're rushed.
I only cooled to filling for 30 minutes, on a cookie sheet..on my back porch table (it was a freezing cold night).
The payoff it delicious!
It's dense and moist and very rich.
I also omitted the pecans in the batter and only spread a couple on the top for garnish (I'm not a fan of nuts in desserts).
Do what you will...
Enjoy.
-Matti

Ingredients

• 1 cup finely chopped sweetened flaked coconut
• 1 recipe Pecan Pie Cake Batter
• 1 recipe Pecan Pie Filling
• 1 recipe Cream Cheese Frosting
• 1 cup finely chopped pecans, toasted
• 1 cup sweetened flaked coconut, toasted

1. Stir 1 cup finely chopped coconut into Pecan Pie Cake Batter; spoon batter into 3 greased and floured 9-inch cake pans.

2. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

3. Spread Pecan Pie Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with toasted pecans and toasted coconut. Garnish, if desired.

Pecan Pie Batter

• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups sugar
• 5 large eggs, separated
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 cup finely chopped pecans, toasted

1. Beat 1/2 cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.

2. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in pecans.

3. Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Use immediately.

Pecan Pie Filling

• 1/2 cup firmly packed dark brown sugar
• 3/4 cup dark corn syrup
• 1/3 cup cornstarch
• 4 egg yolks
• 1 1/2 cups half-and-half
• 1/8 teaspoon salt
• 3 tablespoons butter
• 1 teaspoon vanilla extract
• Whisk together first 6 ingredients in a heavy 3-qt. saucepan until smooth. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill 4 hours. (I only did 30 minutes)
  

Cream Cheese Frosting

• 1/2 cup butter, softened
• 1 (8-oz.) package cream cheese, softened
• 1 (16-oz.) package powdered sugar
• 1 teaspoon vanilla extract

Preparation

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.

Red Velvet Cheesecake

I made this especially for my brother Ryan...who LOVES red velvet cake.
It was pretty easy to make, most of the time was spent in baking and cooling.
Oh...and who knew you had to use SO much red food coloring to make your cake, well...red.
Enjoy!
-Matti

Red Velvet Cheesecake

Ingredients:

• 1 1/2 cups chocolate graham cracker crumbs
• 1/4 cup butter, melted
• 1 tablespoon granulated sugar
• 3 (8-ounce) packages cream cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, lightly beaten
• 3 tablespoons unsweetened cocoa
• 1 cup sour cream
• 1/2 cup whole buttermilk
• 2 teaspoons vanilla extract
• 1 teaspoon distilled white vinegar
• 2 (1-ounce) bottles red food coloring
• 1 (3-ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.

Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.

Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.

Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.

Pumpkin Cake with Browned Butter Frosting

I've made this cake about a gazillion times in the past week or two. I keep trying to drop it off at my "dessert a month" winner house...but can never catch them home and I'm afraid it'll spoil on the porch. So...I bring it home....AND EAT IT. It's SO delicious. It's incredibly moist. The browned butter frosting is my favorite part. It's rich and perfect for the pumpkin. Don't be afraid of browning butter.....it's easy and well worth it. Enjoy!
Matti
PUMPKIN CAKE WITH BROWNED BUTTER FROSTING
Adapted from Martha Stewart version

8 tablespoons (1 stick) butter, room temperature
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups sugar
2 large eggs
1 cup canned pumpkin
1/2 cup warm milk

1. Heat the oven to 350 degrees. Butter and flour a 9 inch round cake pan.
2. In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
3. In the bowl, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin puree and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined.
4. Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes. Transfer the cake to a wire rack to cool completely.
5. Unmold cake and frost.

Browned Butter Frosting
4 tablespoons unsalted butter
1 cup sifted confectioner's sugar
1 teaspoon pure vanilla extract
1 to 2 tablespoons milk

1. In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.
2. Add sugar, vanilla, and 1 tablespoon milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable. Let cool 5 minutes. Use immediately.