Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Traditional Carrot Cake with Ginger Cream Cheese Frosting

Traditional Carrot Cake with Ginger Cream Cheese Frosting


Easter is just a week away, and I can't wait! All the egg hunts, Easter baskets, and yummy food await! This is the first year we're doing a real Easter egg hunt with Charlotte, and I'm so excited! When I think of traditional Easter desserts, the first thing I think of is carrot cake! This is a moist cake, with lots of spices, topped with delicious ginger cream cheese frosting.


It's amazing how much moisture there is in carrots and apples! Make sure you use fresh carrots, not pre-grated ones. If you buy them already grated, they'll be too dry. Believe me, I tried it! Plus it's really easy to grate carrots, so it's not worth paying a premium! 

The ginger in the cream cheese frosting is so good. Fresh ginger is beyond delicious, and really sets this carrot cake apart. You can of course omit it, but I promise you won't want to!




Cake Ingredients:

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup melted butter
1 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
4 eggs
3 cups freshly grated carrot
1 apple, skinned and grated
3/4 cup chopped pecans

Ginger Cream Cheese Frosting Ingredients: 

1 cup butter
16 oz cream cheese
5 cups powdered sugar
3 teaspoons vanilla
8 inch piece of fresh ginger, peeled and grated

Directions: 

Grease and line the bottoms of three 6" cake pans. Preheat the oven to 350 F.

In a medium mixing bowl, whisk together the dry ingredients, flour through nutmeg. Set aside.

In a mixing bowl fitted with the paddle attachment, beat together the butter and sugars until light and fluffy. Add the vanilla. Add the eggs one at a time.

Add the dry ingredients, mixing on low speed until just combined. Gently fold in the carrots, apple and pecans.

Distribute the batter between the three cake pans, and bake for 35-40 minutes or until a toothpick comes out with moist crumbs. Allow to cool in the pans for 10 minutes before transferring to a cooling rack.

For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and cream cheese. Add the powdered sugar one cup at a time, followed by the vanilla and ginger. Beat until light and fluffy.







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Kirsten Bell
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Cadbury Egg Cake: Chocolate Cake with Salted Caramel Frosting

Cadbury Egg Cake: Chocolate Cake with Salted Caramel Frosting


My dad and I have always shared a love of salted caramel. That salty sweet combination is my favorite, and the creamy, buttery melt-in-your-mouth taste of good caramel is magic! Maybe the love of good caramel is hereditary, because my daughter has been choosing salted caramel ice cream lately! (Win, win because then I can steal a bite!)

I could seriously eat this salted caramel buttercream by the spoonful. It's soooo good, and combined with the rich and moist chocolate cake and chocolate ganache drip? Well let's just say you won't have anyone saying no to a second piece!

If you're looking for more Easter/Springtime inspiration, check out my blue and white brunch tablescape - a classic, simple and elevated table for any event! 


For this recipe, I'm using my favorite store-bought salted caramel sauce. You can totally make it on your own too, if you have a favorite recipe! I'm currently working on perfecting mine, and will update this post when it's done. Using a high quality caramel for the frosting is crucial. A lot of caramel sauces have pretty weak caramel taste, which we don't want. Go big or go home!


Cake Ingredients:

2 cups all-purpose flour
2 cups granulated sugar
1 cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 cup brewed coffee
1 cup butter, softened (two sticks)
2 eggs, whisked
1/2 cup buttermilk
2 teaspoons vanilla extract

Salted Caramel Buttercream Ingredients: 

1 cup unsalted butter, softened
1 teaspoon vanilla
5 cups powdered sugar
salt to taste
Optional garnish: Cadbury Caramel Eggs

Chocolate Ganache Ingredients: 

1 cup semi-sweet chocolate chips
1/3 cup heavy cream

Directions: 

Preheat oven to 350 degrees F. Grease and line the bottom of three 6" round cake pans. Set aside. 

In a small pan, heat the butter and coffee until the mixture is steaming and the butter is melted. Let cool. Whisk together the dry ingredients, flour through baking soda. 

In the bowl of your stand mixer fitted with the paddle attachment, mix together the eggs, buttermilk and vanilla extract. Add the butter mixture once cooled. Add the dry ingredients into the now combined wet ingredients in two batches. Fold together until just combined. Pour batter into prepared cake pans and baked at 350 for 30-35 minutes, until a toothpick comes out with moist crumbs.

Salted Caramel Buttercream and Dark Chocolate Ganache Directions: 

Whip the butter and salted caramel sauce until light and fluffy. Add the powdered sugar one cup at a time, and then add the vanilla extract and salt as needed. Spread the salted caramel buttercream between each cake layer and the outside of the cake. Put the cake in the fridge while you prepare the ganache.

For the ganache: Melt the chocolate chips and heavy cream together in a small bowl. Drip the ganache over the top of the cake, and garnish with Cadbury Caramel Eggs just before serving!








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Kirsten Bell
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Cardamom Cake with Rosewater Frosting

Cardamom Cake with Rosewater Frosting


Another day, another cake! I'm sure you've caught on by now how much I love cardamom. I've been using it lately in Vanilla Cardamom Doughnuts and even cocktails! Today, it makes its way into a cake! With dried rose petals actually baked into the cake itself, this is a beautifully feminine/romantic dessert.

This cake would be perfect for a bridal shower, Mother's Day brunch or as I told a friend just after making it, it would make a delicious and unique wedding cake as well! Both the cardamom and rose flavors are very subtle, and they pair together so well! If you've ever tasted baklava, this cake reminds me of those bright flavors. You can have fun asking your guests to guess the flavor too - I bet most of them would be stumped!


I've always loved the look of fresh flowers decorating cakes, and for this cake I thought, why not actually bake some rose petals into the cake as well? I bought these edible rose petals for the job (which I also used in these Orange Scented Shortbread Cookies with Rosewater Glaze). I'd say unless your florist can assure you that their roses are organically grown, I'd resist just using fresh rose petals. They're often sprayed with pesticides that the FDA would not recommend you eat!





Cardamom Cake Ingredients: 

2 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cardamom
1 cup butter, softened (2 sticks)
1 3/4 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
2/3 cup full-fat sour cream
1/2 cup buttermilk
1/2 cup dried rose petals

Rosewater Buttercream Ingredients:

2 cups butter, softened (4 sticks)
6-8 cups powdered sugar
2 teaspoons vanilla extract
2 teaspoons rosewater extract
1 tablespoon heavy cream, if needed


Cake Directions: 

Preheat the oven to 350 degrees F. Grease and line the bottoms of three 6" cake pans with parchment paper.

Whisk together the dry ingredients, flour through cardamom.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Mix in the sugar until combined. Add in the eggs, vanilla, sour cream and buttermilk and mix on low until all ingredients are incorporated. Then add the flour mixture, mixing on low until just combined, scraping down the sides of the bowl as necessary. Stir in the rose petals.

Spoon the batter into the prepared cake pans. Bake 30-35 minutes or until a toothpick comes out with moist crumbs. Allow to cool about 10 minutes in the cake pans, and then invert the cakes onto a cooling rack with the "top" of the cake down. This will help flatten the cakes. Once the cakes come to room temperature, wrap in plastic wrap and freeze for 30 minutes before frosting.

Rosewater Buttercream Directions: 

Whip the butter until light and fluffy. Slowly add the powdered sugar and mix on low speed until incorporated. Add vanilla and rose water extracts. Increase the speed to high, and mix about 2-3 minutes. If the frosting is too thick, add a little heavy cream.




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Kirsten Bell
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Triple Chocolate Baked Doughnuts

Triple Chocolate Baked Doughnuts


These triple chocolate baked doughnuts are THE recipe for all my chocolate lovers out there! Rich chocolate doughnuts, with mini chocolate chips baked in, topped with silky chocolate ganache.

I was never a huge fan of doughnuts growing up, because I didn't like how greasy they tend to be. That's why I love these easy baked doughnuts! They're healthier, and honestly - tastier too! If that sounds like a winner to you, also check out my recipe for Vanilla Cardamom Baked Doughnuts!

Used In This Recipe:





You'll notice that these baked doughnuts are way less sweet than a traditional doughnut, which I love. You get the delicious taste of rich chocolate ganache in each bite, along with sprinkles of mini chocolate chips! Soooo good!

Baked doughnuts are so easy to make - way easier than even a batch of cupcakes! They're a quick and perfect weekend treat for breakfast or brunch! I use and love this doughnut pan.


Ingredients:

1 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/3 cup brown sugar
3/4 cup buttermilk
2 tablespoons butter, melted
2 teaspoons vanilla extract
1/3 cup mini chocolate chips

Chocolate Ganache: 

1/2 cup semi-sweet chocolate chips
2 tablespoons salted butter
1 tablespoon heavy cream

Directions: 

Preheat oven to 350, and grease two doughnut pans with nonstick spray. (I use coconut oil spray.)

Whisk together the dry ingredients, flour through salt. In the bowl of your stand mixer, beat together the egg, sugar and buttermilk. Then add the butter and vanilla. Add the dry ingredients, and mix on the lowest speed possible, making sure not to overmix in this step. Fold in the mini chocolate chips.

Time to bake! Spoon the batter into a large ziplock bag, and snip off one corner of the bag. Then pipe the batter into each well of the doughnut pan - about 2/3 full. Much easier than trying to spoon it in!

Bake for about 10-11 minutes, or until the edges are slightly browned. Let the doughnuts cool in the pan for a few minutes, and then transfer to a cooling rack.

To top the doughnuts: Combine the chocolate chips, butter and heavy cream in a bowl. Microwave about 30 seconds, or until the chocolate chips are melted. Stir until smooth. Dip each doughnut into the ganache, and then cover with sprinkles if you'd like!

Doughnuts taste the best the day you make them, but they will store in the fridge for 1-2 days too. Unfrosted, you can also store these in the freezer for about a month! Just allow them to thaw at room temp, and then dip in ganache.








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Kirsten Bell
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