Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Orange Cranberry Cake with Cinnamon Cream Cheese Frosting

Orange Cranberry Cake with Cinnamon Cream Cheese Frosting


The first Christmas cake of the season! This is such a fun and festive holiday dessert, baked with fresh orange and cranberries! The cinnamon cream cheese frosting is the icing on the cake (ha!). The cinnamon flavor is subtle, and compliments the cake flavors so well. This cake is perfect for all of your holiday parties, so let's get baking!


The fresh cranberries baked into this cake are so pretty when it's sliced into, and are little bursts of bright flavor when you bite into them! Orange and cranberry is one of my favorite flavor combinations; last year I shared my Cranberry Orange Muffins, which are still going strong as a top recipe!



For a super easy decoration, I cut a few orange slices and covered some leftover fresh cranberries in sugar. It doesn't get more simple than that, and I love how pretty it looks!







Cake Ingredients:

 3 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups granulated sugar
4 eggs
1 Tablespoon vanilla extract
1 cup sour cream
6 Tablespoons freshly squeezed orange juice
Zest of 1 1/2 oranges
1 1/2 cups roughly chopped fresh cranberries

Cinnamon Cream Cheese Frosting Ingredients: 

8 oz Cream Cheese, softened
1 cup butter, softened
4 cups powdered sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract


Directions: 

Preheat the oven to 350 degress F, and grease and line three 6" cake pans. In a large mixing bowl, combine the dry ingredients, flour through salt. Set aside.

In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, followed by the vanilla and sour cream. Scrape down the sides as needed. Add the orange zest and juice, and mix until all ingredients are just incorporated. Stir in the chopped cranberries with a spatula.

Pour the batter into the prepared cake pans, and bake for 33-36 minutes, or until a toothpick comes out with moist crumbs. Allow the cakes to cool for 10 minutes in the pans, and then use a knife to gently loosen the edges before inverting onto a cooling rack.

For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until light and fluffy. Add the powdered sugar one cup at a time, mixing until it's fully incorporated. Add the cinnamon and vanilla, and beat for a few minutes on medium-high speed.

Frost when the cakes are completely cooled. (I even prefer to frost cakes that have been refrigerated at least an hour.) Top with cranberries and orange slices, and serve!



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Kirsten Bell
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Bourbon Pecan Pie Bars

Bourbon Pecan Pie Bars


I had pecan pie for the first time just five years ago at my aunt Janece's house, and was instantly in love! Pecans are one of my very favorite nuts, and caramelized with brown sugar? Yes, please! These bars are made even better with Brown Sugar Bourbon. The alcohol cooks out, so it's a perfect dessert for the whole family! And with the holidays just around the corner, you need these on your baking list!


These bourbon pecan pie bars are so easy - it literally takes one bowl, a spatula, and about 15 minutes of hands-on time. Perfect for the holidays, right? And I love that these bars can be made ahead of time, so if I'm hosting a dinner it's one less thing to do on the day of! And these bars are actually even better the next day, when the flavors have had a chance to really come together.



Making these bourbon pecan pie bars could not be more simple, and they could seriously not be more delicious! Even better? Serve them with whipped cream, with an extra dash of Brown Sugar Bourbon! (I do a pint of heavy whipping cream and 2 tablespoons Brown Sugar Bourbon.) Sooooo good, you guys!






Shortbread Crust Ingredients:

2 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
3/4 cups (1.5 sticks) cold salted butter, cubed

Filling Ingredients:

3 large eggs
1 cup dark corn syrup (or 1 cup honey!)
1/3 cup granulated sugar
2/3 cups brown sugar
3 Tablespoons butter, melted
1 teaspoon vanilla extract
2 Tablespoons Brown Sugar Bourbon
2 cups halved pecans
1/4 teaspoon salt

Directions:

Preheat the oven to 350 degrees F. Grease a 9x13 dish well with butter, and line with parchment paper so that it hangs over the two long sides of the pan.

Combine the dry ingredients in a large mixing bowl, and whisk until combined. Add the cold butter, and rub in with your fingers until it resembles bread crumbs. Sprinkle evenly into the baking dish, and press into the bottom. Bake for 20 minutes or until it's set.

While the crust is baking, prepare the filling. Lightly whisk the eggs in the large mixing bowl you used for the crust. Add the remaining ingredients, corn syrup (or honey), through salt. Mix together with a spatula until combined.

Pour the filling over the crust when it's done baking (no need for it to cool), and bake for 25-30 minutes or until the middle is set. Allow to cool completely before serving, and store covered at room temperature. Use a knife to cut around the edges of the pan to remove. Enjoy!




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Kirsten Bell
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Baked Pumpkin Donuts with Bourbon Glaze

Baked Pumpkin Donuts with Bourbon Glaze


We're well into October and well into pumpkin spice season (aka the best season ever). I hope you're not tired of it yet, because I'm just getting started people! Today I'm sharing a super easy, super delicious fall dessert recipe with you - Baked Pumpkin Donuts with Bourbon Glaze!

Equipment Used In This Post: 




These baked donuts are so quick and easy to whip up, and I love that they're a healthier version of the traditional donuts. And let me just tell you - that Brown Sugar Bourbon glaze is amazing! The perfect compliment to warm pumpkin spices, and a super fun fall dessert. When I'm serving these to kiddos, I make theirs with a vanilla glaze (just 1/2 teaspoon vanilla extract instead of bourbon), and top theirs with fun sprinkles so they're easy to tell apart haha!




These donuts are such a fun Halloween treat, and wouldn't they be an awesome Thanksgiving dessert or brunch idea too?







Donut Ingredients: 

2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
1 (15 oz) can of pumpkin (not pumpkin filling)
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, melted
3 eggs

Glaze Ingredients: 

1 cups powdered sugar
2 tablespoons Brown Sugar Bourbon

Directions: 

Preheat the oven to 350 degrees F, and grease two donut pans with nonstick spray (I use a coconut oil spray).

In a medium mixing bowl, whisk together the dry ingredients, flour through salt. Set aside. In a large mixing bowl, mix together all the wet ingredients, pumpkin through eggs until well combined. Add the dry ingredients and mix until just combined.

Transfer the batter to a large ziplock bag, and cut about an inch-wide hole in one corner. Pipe the batter into each well of the donut pan, filling each well to about 2/3 full. Bake for 10-12 minutes, or until a toothpick comes out with moist crumbs. Allow to cool before dipping in glaze.

For the glaze: whisk together the powdered sugar and Brown Sugar Bourbon until smooth. Dip each donut into the glaze, and allow to harden before serving.

Some More Fall Recipes: 


Thank you to Heritage Distilling for sponsoring this post. As always, all opinions are my own. 
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Kirsten Bell
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Pumpkin Muffins with Vanilla Chai Glaze

Pumpkin Muffins with Vanilla Chai Glaze


These are the most delicious pumpkin muffins ever! Moist, perfectly sweet, and warmly spiced. Topped with cinnamon streusel and vanilla chai drizzle, these easy muffins are perfect for cool fall mornings and afternoon snacks. These homemade muffins are full of autumn spices and pumpkin flavor that nobody can resist!



As you might be able to tell from my recent recipes, I'm a wee bit obsessed with pumpkin! It's such a delicious fall flavor, and autumn only rolls around once a year! The chai drizzle on these muffins is next level, you seriously have to try it! These are like a chai pumpkin spice latte in pumpkin form, and it's amazing!

 





Muffin Ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/3 cup canned pumpkin puree
2 eggs
1/4 cup buttermilk
1 teaspoon vanilla

Streusel Ingredients: 

1 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup cold butter, cut into pieces

Chai Spice Mix: 

1 1/4 teaspoons cinnamon
3/4 teaspoons ground ginger
1 teaspoons cardamom
1/4 teaspoon allspice

Vanilla Chai Glaze Ingredients:

1 cup powdered sugar
2 tablespoons heavy cream
1/4 teaspoon vanilla extract
1/2 teaspoon Chai Spice Mix (Above)

Directions:

Preheat the oven to 350 degrees F, and line a muffin tin with liners.

For the streusel: mix together the flour, brown sugar and cinnamon in a small bowl. Rub the butter into the dry ingredients until the mixture resembles course crumbs. Set aside. 

In a medium mixing bowl, whisk together the dry ingredients, flour through brown sugar. In a large bowl, using a rubber spatula, combine all the wet ingredients, pumpkin through vanilla. Add the dry ingredients, and mix until just combined, scraping down the sides of the bowl as necessary.

Fill each well about 3/4 full of batter, and top generously with the streusel, gently pressing the streusel into the top of each muffin. Bake 20-22 minutes or until a toothpick comes out with moist crumbs. Allow the muffins to cool in the tin for 10 minutes, and allow to cool completely before drizzling with glaze.

For the glaze: combine the powdered sugar, heavy cream, vanilla and chai spice mixing together with a fork. Transfer to a plastic piping bag, and drizzle the glaze over each cooled muffin.






More Fall Recipes:



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Kirsten Bell
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