Showing posts with label recipes. Show all posts
Showing posts with label recipes. 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!



Read more »
Kirsten Bell
0 Comments
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!




Read more »
Kirsten Bell
0 Comments
Easy Parmesan Herb Biscuits

Easy Parmesan Herb Biscuits


I am so excited about the recipe I have for you today: Easy Parmesan Herb Biscuits! These biscuits are so delicious - they fill the whole kitchen with the smell of warm bread, and taste amazing warm from the oven. (But they also are amazing cold, I took one for the team and ate all 12 just to be sure.) We love these alongside soup, salad or and for a quick snack on their own!


This year I'm planning to serve these easy homemade biscuits as our Thanksgiving rolls, and I seriously can't wait! They're so soft and flakey, with a hint of flavor from the herbs that takes them to the next level.




I love that this is such an easy biscuit recipe - they're seriously so quick to whip up! If I'm making these for company, I prep them ahead of time, cover them in plastic wrap on the baking sheets, and then just pop them in the oven when I'm 20 minutes away from wanting to serve them. 



Makes 12 biscuits

Ingredients: 

3 1/2 cups all-purpose flour
1 cup Organic Valley Shredded Parmesan Cheese
1 tablespoon dried herbs (I used herbs de Provence)
1 teaspoon garlic powder
2 tablespoons baking powder
2 teaspoons sea salt
12 tablespoons cold Organic Valley Salted Butter
1 1/2 cups Organic Valley Buttermilk

Directions: 

Line two baking sheets (or one large one, I use this half sheet baking sheet and LOVE it!) with parchment paper. Set aside.

In a large mixing bowl, whisk together the dry ingredients, flour through salt. Rub in the butter with your fingers, until the mixture resembles course crumbs. Add the buttermilk, and stir with a spatula until the dough comes together.

Flour a work surface, and transfer the dough to the floured surface. Using your hands, press the dough out to about 1" thick, sprinkling with additional flour as necessary. Cut out the biscuits using a cup or cutter about 3" in diameter. Place each biscuit on the prepared baking sheets. Once all the biscuits are cut, transfer the baking sheets to the fridge for 30-45 minutes.

Preheat the oven to 350 degrees F. Bake for 20 minutes, rotating the pans halfway through.

Enjoy warm with butter, serve with soup, or a nice salad. I can't wait to make these for Thanksgiving!






http://www.thiscelebratedlife.com/search/label/recipes

Read more »
Kirsten Bell
0 Comments
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. 
Read more »
Kirsten Bell
0 Comments