Cookies & Cream Cookie Cake

Chocolate chip cookie meets Oreo cookie in this fun dessert that scores bonus points for presentation, making it the perfect treat for birthday celebrations!

Cookies & Cream Cookie Cake
Yield: 8" springform pan

Ingredients
Cookie Cake:

• 3/4 cup butter, softened
• 1/4 cup brown sugar, lightly packed
• 3/4 cup sugar
• 1 egg, room temperature
• 1 tsp pure vanilla extract
• 1 3/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1/8 tsp salt
• 1 cup crushed gluten free chocolate sandwich cookies (about 12 cookies)
• 1/4 cup white chocolate chips
• 1/4 cup semisweet chocolate chips

Icing:

• 6 Tbsp butter, softened
• 6 Tbsp shortening
• 3 cups powdered sugar
• 1/2 tsp clear vanilla extract
• 3/4 cup crushed gluten free chocolate sandwich cookies (about 9 cookies)
• 4 tsp almond milk
• additional Oreos for topping, cut in quarters

Directions

1. Preheat oven to 350°F. Grease sides and bottom of 8 inch springform pan with nonstick cooking spray; set aside.
2. In stand mixer fitted with paddle attachment, cream butter and sugar together until light and fluffy, about 3-4 minutes.
3. Mix in egg and vanilla extract.
4. Add flour and baking soda and mix until combined.
5. Stir in crushed cookies and chocolate chips. Dough will be thick.
6. Press dough evenly into prepared pan.
7. Bake for 16 minutes, or until edges are lightly golden.
8. Remove from oven and place on cooling rack. After two (or more) hours, remove sides of pan and place back on cooling rack to cool completely before decorating.
9. For icing: Beat butter and shortening until smooth. Slowly add 2 cups of powdered sugar. Mix until combined. Mix in vanilla and 1 tsp milk. Add remaining powdered sugar and mix until smooth. Stir in crushed cookies. Add more milk to reach desired consistency. Ice edges of cake and press quartered Oreos into icing.

Recipe adapted from Life, Love and Sugar.

Rich Chocolate Cake with Chocolate Buttercream Frosting

My daughter has been talking about functional texts in school, and her teacher asked every student to bring an example from home to share with the class. She chose a cookbook and found this recipe inside. Since I want to support her budding interest in the kitchen, we spent the day baking together. Cake is definitely my love language!

Rich Chocolate Cake with Chocolate Buttercream Frosting
Yield: 2 layer cake

Ingredients
Chocolate Cake:

• 1 cup boiling water
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp instant coffee
• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup (1 1/2 sticks) butter, room temperature
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar, packed
• 3 eggs, room temperature
• 1 1/2 tsp vanilla extract

Chocolate Buttercream Frosting:

• 1/2 cup Crisco (original flavor in blue tub)
• 1/2 cup (1 stick) butter, room temperature
• 3/4 cup unsweetened cocoa powder
• 1 tsp clear vanilla extract
• 5 cups powdered sugar
• 6-8 Tbsp milk (I use almond milk)
• sprinkles, for decorating

Directions

1. Preheat oven to 350°F. Grease two 9-inch cake pans with nonstick cooking spray, line with parchment paper, then grease parchment paper; set aside.
2. Whisk together boiling water, cocoa powder, and instant coffee in small bowl until smooth; set aside.
3. In separate bowl, whisk together flour, baking powder, and salt; set aside.
4. In stand mixer fitted with paddle attachment, beat butter, granulated sugar, and brown sugar until light and fluffy, scraping down sides of bowl as needed, about 5 minutes.
5. Add eggs, one at a time, beating well after each addition, scraping down sides of bowl as needed. Add vanilla and beat until combined.
6. Add hot cocoa mixture and beat until combined, scraping down sides of bowl as needed.
7. Add flour mixture and stir on lowest speed until combined. Finish by scraping bottom of bowl with spatula and folding all batter together.
8. Pour batter into prepared pans and bake 20-22 minutes, or until cake feels firm and toothpick inserted in center comes out with a few crumbs. Be careful as cakes overbake easily!
9. Remove from oven and run knife around edges between cake and pan. Cool cakes in pans for 10 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.
10. Once cakes are cooled, prepare frosting. In stand mixer fitted with whisk attachment, cream together Crisco and butter until smooth. Add cocoa powder, 2 cups powdered sugar, and 3 Tbsp milk; mix until smooth.
11. Add remaining powdered sugar and milk; mix until smooth. Keep an eye on frosting consistency - add more powdered sugar if too thin or more milk if too thick.
12. To assemble cake, place one cake layer (dome side down) on platter and top with about 1 cup of frosting. Smooth frosting into an even layer. Place second cake layer on top (dome side up). Smooth remaining frosting over top and sides of cake. Decorate with sprinkles, if desired.
13. Cake doesn't need to be made a day in advance, but do allow a few hours after assembly before serving for moisture and flavors to develop.
14. Serve at room temperature. Cake is best for 3-5 days.

Cake recipe adapted from "Creamy, Dreamy Chocolate Gateau" found on page 189 in The Unofficial Harry Potter Cookbook by Dinah Bucholz.

Frosting recipe adapted from Wilton.

Orange Dreamsicle Cake

This light and flavorful citrus cake is a throwback to everyone's favorite childhood ice cream treat: the Dreamsicle! This cake is sure to be the hit of any summertime party.

Orange Dreamsicle Cake
Yield: 2 layer cake

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

Ingredients
Cake:

• 1 1/2 sticks (12 Tbsp) unsalted butter, room temperature
• 1 1/2 cups sugar
• 4 eggs, room temperature
• 3/4 cup frozen orange juice concentrate, thawed
• 1/2 cup milk
• 1 Tbsp orange extract
• 2 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/3 cup cornstarch
• 2 1/2 tsp baking powder
• 1/2 tsp salt

Filling:

• 3.4 oz box instant vanilla pudding mix
• 2 cups whipping cream
• 1 tsp orange extract

Frosting:

• 2 sticks (1 cup) unsalted butter, softened
• 2 (8 oz) packages cream cheese, softened
• 1 tsp clear vanilla extract
• 1 tsp orange extract
• 1/8 tsp salt
• 6 cups powdered sugar

Directions

1. Preheat oven to 350°F. Grease two 9-inch cake pans with nonstick cooking spray, line with parchment paper, then grease parchment paper; set aside.
2. Using stand mixer fitted with paddle attachment, beat butter and sugar until smooth and creamy. Add eggs and mix well. Beat in orange juice, milk, and orange extract. (Scrape sides and bottom of bowl as needed.) Add dry ingredients and mix just until combined. Divide batter evenly between prepared pans.
3. Bake 20-25 minutes, or until toothpick inserted into center comes out clean or with just a few crumbs attached. Allow cakes to cool in pans 10 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.
4. Once cakes are cooled, prepare filling. In stand mixer fitted with whisk attachment, combine pudding mix, whipping cream, and orange extract on high speed until thick and fluffy. Set aside for assembly.
5. In stand mixer fitted with whisk attachment, cream together butter and cream cheese. Add vanilla and orange extracts. Gradually add powdered sugar, beating on low speed until blended. Continue at high speed until smooth and creamy.
6. To assemble cake, place one cake layer (dome side down) on platter, spread with filling (use all of it and make sure layer is even!), place second cake layer (dome side up) on top of filling, and spread frosting over top and sides of cake. Pipe additional decorations, if desired. (There will be plenty of frosting leftover!)
7. Cover and refrigerate overnight before serving.

Recipe adapted from My Cake School.

Coconut Cupcakes

These special cupcakes, topped with cream cheese frosting and shredded coconut, are the perfect way to celebrate a birthday, anniversary, holiday, or any other important milestone event!

Coconut Cupcakes
Yield: 1 dozen

Ingredients

For Cupcakes:

• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup granulated sugar
• 6 Tbsp butter, softened
• 3 eggs, room temperature
• 3/4 tsp vanilla extract
• 3/4 tsp almond extract
• 1/2 cup buttermilk
• 1 1/3 cups sweetened shredded coconut

For Frosting:

• 8 oz package cream cheese, softened
• 6 Tbsp butter, softened
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 3 cups powdered sugar
• additional sweetened shredded coconut
  

Directions

1. Preheat oven to 325°F.
   
2. In stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy. With mixer running on low, add eggs one at a time, scraping down bowl after each addition. Add vanilla and almond extracts and mix well.
3. In separate bowl, sift together flour, baking powder, baking soda, and salt. In three parts, alternately add dry ingredients and buttermilk to batter, beginning and ending with dry. Mix until just combined. Fold in coconut.
4. Line muffin pan with paper liners. Fill each cup to the top with batter.
5. Bake 25-30 minutes, or until tops are brown and toothpick comes out clean.
6. Allow to cool in pan for 15 minutes. Remove to baking rack and cool completely. Then prepare cream cheese frosting.
   
7. In stand mixer fitted with whisk attachment, blend together cream cheese and butter. Add vanilla and almond extracts and mix well. Add powdered sugar and mix until smooth, scraping down bowl as needed.
8. Frost cupcakes and sprinkle with additional coconut.
9. Store covered in refrigerator.

Note: Cupcakes are best prepared one day in advance to allow frosting to set.

Recipe adapted from Barefoot Contessa.

Chocolate Oreo Cake

My daughter requested a "Cookies & Cream" cake to celebrate her 6th birthday, and this recipe did not disappoint: three layers of moist chocolate cake covered in sweet buttercream frosting filled with (literally) an entire package of crumbled up gluten free "Oreo" cookies!

Chocolate Oreo Cake
Yield: 3-layer cake

Ingredients
Cake:

• 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2 cups sugar
• 3/4 cup cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 eggs, room temperature
• 1 cup sour cream
• 1 cup vegetable oil
• 1 cup brewed coffee
• 2 tsp vanilla

Frosting:

• 1 1/2 cups butter, room temperature
• 1 1/2 cups shortening
• 8-9 cups powdered sugar
• 10.5 oz package gluten free "Oreo" cookies (crumbled, about 3 cups)
• 1 tsp clear vanilla extract
• 4-6 Tbsp almond milk

Directions

1. Preheat oven to 300°F. Lightly grease three 9-inch cake pans with nonstick cooking spray. Line bottom of pans with parchment paper. Lightly grease with nonstick cooking spray again.
2. Add flour, sugar, cocoa, baking soda, and salt to large mixing bowl; whisk together. Add eggs, sour cream, vegetable oil, coffee, and vanilla to dry ingredients; mix well.
3. Divide batter evenly between prepared cakes pans. Bake 25-30 minutes, or until toothpick inserted in center comes out with a few crumbs.
4. Remove cakes from oven and allow to cool in pans for 10 minutes. Turn cakes out of pans onto cooling rack and discard parchment. Cool completely.
5. Once cakes are cooled, prepare frosting.
6. In stand mixer fitted with whisk attachment, beat together butter and shortening until smooth. Slowly add 4 cups of powdered sugar and mix until smooth, scraping down sides of bowl as necessary. Add vanilla and cookie crumbs; mix until smooth. Add another 4-5 cups of powdered sugar and mix until smooth. Add almond milk 1 Tbsp at a time until spreadable consistency is reached.
7. To assemble cake, place dollop of frosting in center of cake platter and place one cake layer on top, spread with 1 cup frosting, top with second cake layer, spread with 1 cup frosting, and end with third cake layer. Spread remaining frosting over top and sides of cake.

Note: Cake is best prepared one day in advance to allow cookie crumbs to soften.

Recipe adapted from Life, Love and Sugar.

Cream Cheese Mint Chocolate Truffles

These refreshingly rich and creamy truffles make a great homemade gift during the holiday season because nothing says Christmas like the combination of mint and chocolate!

Cream Cheese Mint Chocolate Truffles
Yield: about 60 truffles

Ingredients
8 oz pkg cream cheese, softened
4 cups powdered sugar
1 tsp vanilla
1 cup white chocolate chips, melted
10 oz pkg Andes mint baking chips
2 (16 oz) pkgs chocolate Candiquik
chocolate jimmies

Directions
1. In stand mixer with paddle attachment, cream together cream cheese and powdered sugar (in 1 cup increments, scraping sides of bowl between additions).
2. Mix in vanilla and melted white chocolate chips until even texture and smooth. Fold in Andes mints.
3. Refrigerate dough at least one hour (longer, if possible) to reduce stickiness.
4. Once chilled, line cookie sheet with parchment paper. Scoop 1/2 Tbsp of dough (smallest size cookie dough scoop works well for this) into palm of hand and roll into ball. Place on lined pan.
5. Refrigerate rolled balls (see photo below) at least one hour (longer is better!).
6. When ready to dip in chocolate, line second cookie sheet with parchment paper. Pour chocolate jimmies into small bowl. Melt Candiquik according to package directions. One at a time, coat entire ball in chocolate, place on lined pan, and quickly sprinkle with 1/4 tsp (or a pinch) of jimmies from small bowl. Repeat until all truffles are coated, heating up second package of Candiquik when first package runs out.
7. To help truffles retain their shape, store in refrigerator until ready to serve.

Recipe inspired by This Silly Girl's Kitchen.

Pumpkin Crumb Cake

With fall comes all things pumpkin! So get working on this recipe to bring the aroma of autumn to your kitchen. Your taste buds will thank me later!

Pumpkin Crumb Cake
Yield: 8x8 pan

Ingredients
Crumbs:
 1/2 cup brown sugar
 1/4 cup granulated sugar
 1 Tbsp cinnamon
 1/4 tsp salt
 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1/2 cup (1 stick) butter, melted

Cake:
 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 3/4 tsp baking soda
 3/4 tsp baking powder
 3 tsp cinnamon
 1/4 tsp salt
 1/2 cup dark brown sugar
 1/4 cup granulated sugar
 1/2 cup (1 stick) butter, softened
 1 egg, room temperature
 1 cup pumpkin puree (can substitute butternut/buttercup squash)
 2 Tbsp almond milk

Glaze (optional, not shown in photo above):
 1 cup powdered sugar
 3 tsp almond milk
 pinch of salt

Directions
1. Preheat oven to 350°F. Grease 8x8 pan with nonstick cooking spray; set aside.
2. Make Crumbs: Mix dry ingredients together, then add butter; stir until combined and set aside.
3. Make Cake: Mix flour, baking soda, baking powder, cinnamon, and salt together in a bowl and set aside. In stand mixer, cream together sugars and butter. Add egg and mix until well blended. Add pumpkin and mix, making sure to scrape sides of bowl to ensure all ingredients are combined equally. Add dry ingredients and then almond milk; stir until combined.
4. Spread cake batter into pan and top with crumbs. Press down gently.
5. Cook 35-45 minutes. Cake is done when top bounces back.
6. While the cake is cooling, mix glaze ingredients together, if using. Drizzle cake with glaze when ready to serve.

Recipe adapted from Sweet Caffeine.

{Triple Layer} Carrot Cake with Cream Cheese Frosting

When frost threatens to kill all of your husband's hard work in growing carrots over the summer, you spend the afternoon picking, washing, peeling, and shredding carrots to make carrot cake!

The original recipe makes a beautiful three-layer cake that is a show-stopper for any holiday event (think Christmas or Easter). But somehow I managed to get called for jury duty the entire month of October, so being pressed for time, I cut the recipe in half to make a 9x13 pan which requires less hands-on work but tastes equally as delicious. I have included both versions of the recipe below in case you aren't much of a math whiz!

Carrot Cake with Cream Cheese Frosting
Yield: 9x13 pan

Ingredients
Cake:

• 1 cup sugar
• 3/4 cup sour cream
• 2 large eggs, room temperature
• 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 1/2 cups finely grated/shredded peeled carrots
• 1/4 cup chopped pecans
• 1/4 cup raisins

Frosting:

• 8 oz package cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 2 cups powdered sugar
• 2 tsp vanilla

Directions

1. Preheat oven to 325°F. Lightly grease 9x13 pan with nonstick cooking spray.
2. Using stand mixer fitted with paddle attachment, beat sugar and sour cream until combined. Add eggs, one at a time, beating well after each addition.
3. Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg into wet ingredients. Stir until just combined.
4. Fold in carrots, pecans, and raisins.
5. Pour batter into prepared pan.
6. Bake 30 minutes, or until toothpick inserted into center comes out clean and cake begins to pull away from sides of pan.
7. Cool completely on wire rack.
8. Once cake has cooled, prepare frosting by beating all ingredients in stand mixer fitted with whisk attachment until smooth and creamy. Spread frosting evenly over top of cake.
9. Cover and refrigerate overnight before serving.

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

Tripe Layer Carrot Cake with Cream Cheese Frosting
Yield: 3-layer cake

Ingredients
Cake:

• 2 cups sugar
• 1 1/2 cups sour cream
• 4 large eggs, room temperature
• 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 3 cups finely grated/shredded peeled carrots
• 1/2 cup chopped pecans
• 1/2 cup raisins

Frosting:

• 2 (8 oz) packages cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 4 tsp vanilla

Directions

1. Preheat oven to 325°F. Lightly grease three 9-inch cake pans with nonstick cooking spray. Line bottom of pans with parchment paper. Lightly grease with nonstick cooking spray again.
2. Using stand mixer with fitted paddle attachment, beat sugar and sour cream until combined. Add eggs, one at a time, beating well after each addition.
3. Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg into wet ingredients. Stir until just combined.
4. Fold in carrots, pecans, and raisins.
5. Pour batter into prepared pans, dividing equally.
6. Bake 45 minutes, or until toothpick inserted into center comes out clean and cake begins to pull away from sides of pans.
7. Cool in pans for 15 minutes, then turn out from pans, remove parchment paper, and cool completely on wire racks. (Cakes can be made 1 day in advance, simply wrap cooled cakes tightly in plastic wrap and store at room temperature.)
8. Once cakes are cooled, prepare frosting by beating all ingredients in stand mixer fitted with whisk attachment until smooth and creamy.
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.

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

Crispy Peanut Butter Toffee Truffles

Don't wait until the holidays to make this delicious treat! No-bake truffles are perfect for the summer when you don't want to turn on your oven and heat up the house. I made these for my husband's work potluck this evening and came home with an empty dish. I literally lost count of the number of people asking for the recipe... so here it is!

Crispy Peanut Butter Toffee Truffles
Yield: 4 dozen

Ingredients
1 cup crunchy peanut butter
1 Tbsp butter, softened
1 cup powdered sugar
8 oz package Heath Milk Chocolate Toffee Bits
1 cup crisped rice cereal (I use Erewhon Crispy Brown Rice)
16 oz package chocolate Candiquik
1/3 cup (from 8 oz package) Heath Bits o' Brickle Toffee Bits

Directions
1. In stand mixer with paddle attachment, cream peanut butter and butter.
2. Add powdered sugar and mix well.
3. Gently stir in entire package of milk chocolate toffee bits and cereal.
4. Refrigerate dough at least one hour (maybe longer) to reduce stickiness.
5. Line cookie sheet with parchment paper. Scoop 1/2 Tbsp of dough into palm of hand and roll into ball. Place on lined pan.
6. Refrigerate rolled balls one hour (or more).
7. When ready to dip in chocolate, line second cookie sheet with parchment paper. Pour plain toffee bits into small bowl. Melt Candiquik according to package directions. One at a time, coat entire ball in chocolate, place on lined pan, and quickly sprinkle with 1/4 tsp (or a pinch) of plain toffee bits from small bowl.
8. To help truffles retain their shape, store in refrigerator until ready to serve.

Recipe adapted from Lemon Tree Dwelling.

Mocha Layer Cake

My middle daughter turned 7 last week and requested a chocolate cake to celebrate her birthday. This recipe is one that I've made many times before, so we dressed it up with some store-bought decorative frosting (gluten free, of course!) to make it extra special.

Mocha Layer Cake
Yield: 3-layer cake

Ingredients
Cake:
 1 cup butter, softened
 3 cups packed brown sugar
 4 eggs, room temperature
 3 tsp vanilla
 3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 3/4 cup baking cocoa
 3 tsp baking soda
 1/2 tsp salt
 1 1/2 cups brewed coffee, cooled
 1 1/3 cups sour cream

Frosting:
 2 (8 oz) packages cream cheese, softened
 1/2 cup butter, softened
 8 (1 oz) squares unsweetened chocolate, melted and cooled slightly
 1/2 cup brewed coffee, cooled
 3 tsp vanilla
 7 cups powdered sugar

Directions
1. Arrange oven racks so that pans will fit on two levels. (You will need to cook two pans on center rack and one pan on top rack.) Preheat oven to 350°F. Coat three 9" cake pans with nonstick cooking spray, line bottom of pans with wax (or parchment) paper, and spray again; set pans aside.
2. In large mixing bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. Combine flour, cocoa, baking soda, and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition.
4. Pour into prepared pans. Bake 30-35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans (be sure to discard wax/parchment paper) to wire racks to cool completely.
5. In large mixing bowl, beat cream cheese and butter until fluffy. Beat in chocolate, coffee, and vanilla until blended. Gradually beat in powdered sugar. Spread between layers and over top and sides of cake.
6. Cover and refrigerate overnight before serving. (Frosting needs time to set up.)

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

Recipe adapted from Taste of Home.

Coconut Pecan Cream Cake

What better way to celebrate Easter than with an extravagant three-tiered cake! Packed with coconut and pecans on the inside, this delicious dessert is enrobed with cream cheese frosting and is sure to impress your holiday guests.

Coconut Pecan Cream Cake
Yield: 3-layer cake

Ingredients
Cake:
 8 Tbsp unsalted butter, softened
 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1 tsp baking soda
 1/2 tsp salt
 1 cup sour cream
 1 tsp vanilla
 1/2 cup coconut oil
 2 cups sugar
 5 eggs, separated
 1 1/4 cups unsweetened shredded coconut
 1 cup finely chopped pecans

Frosting:
 2 (8 oz) packages cream cheese, softened
 8 Tbsp unsalted butter, softened
 6 cups powdered sugar
 2 tsp vanilla

Directions
Make the Cake:
 1. Preheat oven to 350°F. Coat three 8" cake pans with nonstick cooking spray, line bottom of pans with wax paper, and spray again; set pans aside.
 2. Whisk flour, baking soda, and salt in bowl. Whisk sour cream and vanilla in separate bowl.
 3. Cream butter, coconut oil, and sugar in bowl of stand mixer fitted with paddle attachment until fluffy, 2–3 minutes. Add egg yolks, one at a time, beating well after each addition. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high, and beat until batter is smooth, 5–10 seconds.
 4. Whip egg whites in fresh bowl until stiff peaks form. Fold egg whites, coconut, and pecans into batter. Divide batter evenly between prepared pans and smooth top with spatula.
 5. Bake cakes 20–22 minutes, or until toothpick inserted in center comes out clean. Let cakes cool for 20 minutes in pans; invert onto wire racks, remove wax paper from bottoms, and let cool completely.

Make the Frosting:
 1. Using stand mixer, beat cream cheese and butter until smooth.
 2. With motor running, slowly add sugar and vanilla; beat until smooth.
 3. To assemble, place one cake layer on cake stand and spread with frosting; top with another cake layer and spread with frosting. Top with remaining cake layer. Cover top and sides with remaining frosting. (Optional: Sprinkle top/sides with additional coconut and/or pecans.)
 4. Chill cake at least 1 hour, or overnight, until frosting is firm.

Recipe adapted from Saveur.

Fudge Truffle Cheesecake

I don't know about you, but my stand mixer is the most-used appliance in our kitchen! This was the very first birthday present that I ever received from my husband. Boy did he set the bar very high for himself! But here it is, 12 years later and still rocking the recipes right along with me. And of course it's pink, because that's my favorite color. :)

I made this fancy dessert today because our family is having an early Easter gathering this weekend, and a rich decadent cheesecake just begs to be shared with a crowd! The last time I made a new recipe for a get-together, I forgot to take a picture of the final product before it was devoured. (Remember this post? The truffle theme was a total coincidence, I promise!) So here are a few snapshots of the cheesecake as I made it this morning.

Crust pressed into the springform pan:

Filled crust before going in the oven:

Cheesecake immediately after baking:

Cheesecake after cooling for 3 hours at room temperature:

Hopefully there will be a slice leftover so I can add a photo to this post showing you a cross-section of the crust and filling. Otherwise, if I don't update this post, then I suppose the recipe was a rousing success! ;)

Fudge Truffle Cheesecake
Yield: 9” springform pan

Ingredients
Crust:
 1 1/2 cups almond flour
 1/2 cup powdered sugar
 1/3 cup baking cocoa
 1/2 cup butter, melted

Filling:
 3 (8 oz) packages cream cheese, softened
 1 (14 oz) can sweetened condensed milk
 2 tsp vanilla
 4 eggs
 2 cups semisweet chocolate chips, melted and cooled

Garnish:
 Whipped cream or cool whip
 Mini semisweet chocolate chips

Directions
1. Preheat oven to 300°F.
2. Combine all crust ingredients. Press onto bottom and 2” up sides of 9” springform pan. Chill in refrigerator.
3. For filling, beat cream cheese, sweetened condensed milk, and vanilla in large bowl, at medium speed, until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate chips until evenly incorporated. Pour into crust.
4. Bake for 65 minutes, until center is almost set (will still jiggle slightly). Cool on wire rack for 3 hours at room temperature. Refrigerate overnight.
5. Just before serving, remove sides of pan. Garnish with whipped cream and chocolate chips, if desired.

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

Recipe adapted from Taste of Home.

Caramel Buttercream Frosting

This caramel buttercream is a delicious blend of salty and sweet! With only three ingredients, the prep time is super short and the frosting comes together in a matter of minutes. It is the perfect topping for cupcakes and can be scaled up for decorating layer cakes or special celebration cakes, too!

Caramel Buttercream Frosting
Yield: about 2 cups

Ingredients
2/3 cup butter, softened
1 1/4 cups powdered sugar
1/3 cup + 1 Tbsp caramel sauce

Directions
1. Cut butter into cubes and beat with electric mixer on low speed until soft.
2. Beat in powdered sugar in small batches.
3. Once butter and sugar are fully incorporated, beat in caramel sauce until smooth.

Notes
• Use thick caramel sauce that comes in a jar (not thin syrup in a squeeze bottle).
• Recipe makes plenty of frosting for a dozen cupcakes (with some leftover).

Recipe adapted from Charlotte's Lively Kitchen.

Sugar Cookies with Buttercream Frosting

The year my son started preschool was the beginning of the sugar cookie tradition at our house! Every winter, the kids got to spend an entire preschool day in the kitchen, baking and decorating cookies with their teachers and parent volunteers. They then got to share and eat these cookies with their friends and family after their Christmas program in December.

My older two children are 23 months apart (on the dot), so we spent four consecutive holidays making these sugar cookies. The following year, my youngest daughter was not yet old enough to start preschool (she's three years behind her older sister in school), so my kids requested that we continue the annual tradition at home. How could I say no to that?!

At preschool, the kids decorated the cookie cut-outs with sprinkles pressed into the dough before baking. I figured I could improve upon an already good thing with the addition of some buttercream frosting and then sprinkles after baking. :) Either way, these are the best sugar cookies I've ever eaten!

Sugar Cookies
Yield: about 4-5 dozen (depends on cookie cutter shapes/sizes)

Ingredients
3 cups powdered sugar
2 cups (4 sticks) butter, room temperature
2 eggs, room temperature
3 tsp vanilla
5 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
2 tsp baking soda
2 tsp cream of tartar

Directions
1. Make dough day before planning to bake: Cream sugar and butter. Add eggs and vanilla. Mix thoroughly. Blend in dry ingredients. Pat dough into large ball and place inside gallon size Ziploc bag; seal tightly. Chill in refrigerator overnight.
2. Take dough out of refrigerator shortly before rolling out to bake.
3. Preheat oven to 375°F (or 350°F if using convection oven).
4. Open bag and invert dough onto clean countertop. Gently knead dough with hands. Dough will be crumbly at first but will stick together more as it warms up. Roll dough in powdered sugar (not flour!) to 1/4 inch thick. Cut with cookie cutters. Place on ungreased cookie sheets.
5. Bake 5-8 minutes.
6. Let cool 2 minutes on cookie sheet before removing to wire rack to cool completely.
7. Once cool, decorate with buttercream frosting (see below) and holiday sprinkles!

Buttercream Frosting
Yield: 3 cups

Ingredients
1/2 cup Crisco (original kind only!)
1/2 cup (1 stick) butter, room temperature
1 tsp clear vanilla extract*
4 cups powdered sugar
2 Tbsp milk (I use almond milk)

*Note: Do not use regular vanilla extract! Using clear vanilla extract keeps the frosting a bright white color.

Directions
1. Stiff Consistency: In large bowl, cream Crisco and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Add milk and beat at medium speed until light and fluffy.
2. Thin (Spreading) Consistency: Beat in additional 2 Tbsp milk.

Recipe adapted from Wilton.

(In case you were wondering, this frosting works great for decorating cakes and cupcakes, too!)

{Christmas} Puppy Chow

Put a holiday spin on an old favorite by adding red and green candies to the pillows of white snow!

{Christmas} Puppy Chow
Yield: 6 cups

Ingredients
1 cup semisweet chocolate chips
1/4 cup creamy peanut butter
6 cups Rice Chex cereal
2 cups powdered sugar, divided
1 cup Christmas M&M’s milk chocolate candies

Directions
1. In large microwave-safe bowl, melt chocolate chips on HIGH for 1 minute. Stir and heat 30 seconds longer on HIGH, or until melted when stirred. (I usually have to do two 30-second intervals.) Stir in peanut butter until smooth.
2. Fold in cereal until evenly coated.
3. Place 1 cup powdered sugar in gallon Ziploc bag. Spoon coated cereal into bag. Top with remaining 1 cup powdered sugar. Close bag.
4. Gently toss cereal mixture until evenly coated.
5. Transfer to storage container. (This step is vital... don't leave it in the bag!) Leave open to cool, gently shaking container every so often to release heat.
6. Once completely cooled, pour M&M's on cereal mix and cover with lid. Shake the container gently to evenly distribute the candies.

Notes
* I doubled the recipe, using an entire 12 oz box of Rice Chex cereal and a full 11.4 oz bag of milk chocolate M&M's, although I made the recipe in two smaller batches as outlined above.
* A different flavor of Christmas M&M's could be used in place of milk chocolate (such as peanut or peanut butter)... the choice is yours!
* This recipe could be adapted for any holiday year-round with seasonal-colored M&M's:
   • Valentine's Day: red, pink, white
   • Spring/Easter: pink, yellow, green, blue, purple (pastels)
   • Fall/Autumn: red, maroon, yellow, brown
   • Halloween: orange, brown
   • Christmas: red, green
   • Birthday: red, orange, yellow, green, blue, brown (traditional colors)