Snickerdoodle Cake

Three layers of vanilla cake are studded with crunchy cinnamon streusel and topped with creamy brown sugar cream cheese buttercream frosting. My 6 year old daughter has already decided that this will be the cake she requests for her birthday in October!

Snickerdoodle Cake
Yield: 3 layer cake

** Note: This recipe needs to be made one day in advance! **

Ingredients
Cake:

• 3 1/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/3 cup corn starch
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1 2/3 cups granulated sugar
• 3 large eggs + 2 additional egg whites, room temperature
• 1 Tbsp pure vanilla extract
• 1 1/2 cups buttermilk (or substitute 1.5 Tbsp lemon juice plus enough milk to equal 1.5 cups, stir & let stand 5 minutes)

Streusel:

• 1/2 cup packed light brown sugar
• 1/3 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 Tbsp ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

Frosting:

• 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
• 8 oz block full-fat cream cheese, room temperature
• 3/4 cup packed light brown sugar
• 1 Tbsp ground cinnamon
• 6 cups powdered sugar
• 1/4 cup milk
• 1 tsp pure vanilla extract
• 1/8 tsp salt

Directions

1. Preheat oven to 350°F. Grease three 9-inch cake pans with nonstick cooking spray, line with parchment paper, then grease parchment paper.
2. Sift flour, corn starch, salt, baking powder, and baking soda together; set aside.
3. Using stand mixer fitted with paddle attachment, beat butter and sugar on high speed until smooth and creamy, about 3 minutes. Scrape sides and bottom of bowl as needed.
4. Beat in 3 eggs, 2 egg whites, and vanilla on high speed until combined, about 2 minutes. (Mixture will look curdled.) Scrape sides and bottom of bowl as needed.
5. With mixer running on low speed, slowly add dry ingredients. With mixer still running on low speed, slowly pour in buttermilk; mix just until combined. You may need to stir by hand to ensure no lumps remain at bottom of bowl. Batter will be slightly thick. Pour batter evenly into cake pans; set aside while making streusel.
6. With a fork, mix brown sugar, flour, and cinnamon together until combined. Pour melted butter on top and mix just until combined. Immediately crumble streusel over batter in cake pans; gently pat down with hands.
7. Bake 23-26 minutes, or until toothpick inserted in center comes out clean. Allow cakes to cool in pans 15 minutes, then turn out from pans, remove & discard parchment paper, and cool completely on wire racks. Cakes must be completely cool before frosting and assembling.
8. Using stand mixer fitted with whisk attachment, beat butter and cream cheese on medium speed until creamy, about 2 minutes. Add brown sugar and cinnamon; beat on medium-high speed until combined, about 1 minute. Stop mixer and add powdered sugar, milk, vanilla, and salt. Turn mixer on low speed and beat for 30 seconds, then turn mixer up to medium-high speed and beat until completely smooth and creamy. (Scrape sides and bottom of bowl as needed.)
9. To assemble cake, place one cake layer on platter, spread with 3/4 cup frosting, top with another cake layer, spread with 3/4 cup frosting, and end with final cake layer. Spread remaining frosting over top and sides of cake.
10. Cover and refrigerate overnight before serving. (This cake ages well!)

Recipe adapted from Sally's Baking Addiction.

Copycat Trader Joe's Everything But the Bagel Dip

This irresistible dip pairs perfectly with vegetables, crackers, pretzels, and chips making it the perfect appetizer for any party!

Copycat Trader Joe's Everything But the Bagel Dip
Yield: 2 cups

Ingredients
Dip:

• 16 oz sour cream
• 1/3 cup Everything But the Bagel Seasoning blend (from Trader Joe's or Walmart or homemade blend below)

Homemade Seasoning Blend (makes scant 1/2 cup):

• 1 1/2 Tbsp dried minced onion
• 1 1/2 Tbsp white sesame seeds
• 1 Tbsp dried minced garlic
• 1 Tbsp black sesame seeds
• 1 Tbsp poppy seeds
• 3/4 Tbsp flaked sea salt OR regular table salt

Directions

1. If you are using store-bought seasoning, you will not need to toast it. Skip down to step 3.
2. If using homemade blend, add 1/3 cup to small skillet over medium heat. Toast seasonings until dried onion and sesame seeds are light golden brown and very fragrant. Let pan sit on burner for 15-20 seconds; then lift, swirl, and repeat. The whole process should take a minute or so. Set pan aside to let mixture cool slightly.
3. Add sour cream to medium-sized bowl. Add seasoning blend and stir until evenly combined. Cover and store in refrigerator.
4. Dip is best served after chilling for 12+ hours or overnight. The flavors develop more the longer it sits!

Recipe adapted from Iowa Girl Eats.

Homemade Balsamic Vinaigrette Dressing

This light and healthy dressing is perfect on salads, in a wrap, or as a marinade and it comes together in under 5 minutes!

Homemade Balsamic Vinaigrette Dressing
Yield: 1 cup

Ingredients

• 2/3 cup olive oil
• 1/3 cup balsamic vinegar
• 1 Tbsp honey
• 2 tsp minced garlic
• 1 tsp Dijon mustard
• 1/4 tsp dried basil
• 1/4 tsp ground black pepper
• 1/8 tsp salt

Directions

1. Measure and combine all ingredients into mason jar, dressing bottle, or bowl.
2. If using mason jar or dressing bottle, shake ingredients until well combined. If using bowl, whisk ingredients until combined.
3. Serve immediately, or store leftovers for up to 2 weeks.

Recipe adapted from Erhardts Eat.