Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Honey Cake with Peach Mascarpone Frosting

Honey Cake with Peach Mascarpone Frosting

This is the naked cake that dreams are made of! Made with mostly honey for sweetener, layered with slightly sweet mascarpone frosting and topped with fresh fruit and honey drizzle. If you're looking for an easy Mother's Day dessert recipe, maybe the perfect brunch dessert recipe or just a healthier dessert idea - you will love this honey cake!

In This Post: 

Fun fact: my husband doesn't like dessert. I know, kind of ironic since I'm a food blogger who loves to bake cakes! But it's actually a blessing in disguise, because as my primary taste tester, my recipes have to pass his high bar of approval before they get published!

This means that my dessert recipes are in general much less sweet than the average dessert recipe. The most common comment I get when people try my recipes is "I don't usually like desserts, but I love this!". So if you're in that same boat, give this a go! I know you're going to love it.

If you've never tasted mascarpone before, it's an Italian cheese that tastes like a mix between cream cheese and whipped cream. You can find it in any grocery store, most likely in the specialty cheese area. Since mascarpone isn't as sweet as cream cheese, it pairs so deliciously with the juicy sweet flavor of peaches!

Cake Ingredients: 

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cups dark honey
3/4 cups granulated sugar
3 eggs
2/3 cups sour cream
1/3 cup buttermilk
1 tablespoon vanilla extract

Frosting Ingredients: 

1 cup heavy whipping cream
8 oz mascarpone cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 - 1 1/2 cups finely diced peaches
Extra fruit for garnish


Preheat the oven to 325 degrees F. Grease and line the bottoms of three 6" cake pans with parchment paper. Set aside. 

In a medium bowl, combine the dry ingredients flour through salt. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add the sugar and honey, beating until all combined. Add the eggs one at a time, being sure to scrape down the sides of the bowl with a spatula as needed. Add the sour cream, buttermilk and vanilla. The batter may look "piecy" at this stage, which is totally fine. Add the flour mixture to the wet ingredients, mixing on low speed until the batter is just combined and smooth.

Pour the batter into the three prepared cake pans. Since this is a naked cake and I wanted my layers to be pretty even, I used a kitchen scale to ensure the batter was evenly distributed.

Bake in the preheated oven for 40-44 minutes, or until a toothpick comes out with moist crumbs. Allow to cool in the pans for about 10 minutes, and then transfer to a cooling rack.

For the frosting: Using a hand mixer, whip the heavy cream until it can hold stiff peaks. In a separate bowl, combine the mascarpone, powdered sugar and vanilla. Gently fold the whipping cream into the mascarpone mixture. Stir in the peaches. That's it!

Complete Your Mother's Day Menu:

Another Favorite Recipe From My Food Blogger Friend:

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Kirsten Bell
Sweet and Spicy Mango Jalapeno Margaritas

Sweet and Spicy Mango Jalapeno Margaritas

These mango jalapeno margaritas are a little sweet, a little spicy, with just a squeeze of fresh lime! They're a perfect Cinco de Mayo drink, and a great summer cocktail recipe.

If you love margaritas, you should also check out my Peach Margarita Cupcakes! Super easy, super delicious and super festive!

I love the taste of jalapenos, but my biggest complaint with a lot of jalapeno cocktails is that they're way too spicy. As in, not at all enjoyable. So I set out to create a jalapeno margarita recipe with all the delicious jalapeno flavor, and just a hint of spice. Combined with the sweet, fruity mango, this is a margarita you'll enjoy all summer long!

Makes 1 Margarita

Mango Jalapeno Margarita Ingredients:

1 oz tequila
1/2 oz fresh orange juice
1/2 oz jalapeno simple syrup (recipe below)
1/2 cup mango juice
Juice of half a lime
Margarita salt


To rim the glasses in salt and lime zest, dip the glass in a shallow bowl of fresh lime juice, then dip the glass in a bowl of salt and zest.

Combine the tequila, orange juice, jalapeno simple syrup, mango, lime juice and ice in a cocktail shaker. Shake until combined, and then pour into combined cocktail glass! 

Jalapeno Simple Syrup Ingredients:

1 cup granulated sugar
1/2 cup water
2 fresh jalapeno peppers, stemmed and sliced lengthwise

Jalapeno Simple Syrup Directions: 

Combine all ingredients in a medium saucepan over medium-high heat, and stir constantly until all the sugar is dissolved. Bring to a boil, continuing to stir. Once you reach a boil, reduce the heat to low and simmer for 3-5 minutes.

Remove from heat, and steep for 10 minutes for mild jalapeno simple syrup and 20-30 for spicy jalapeno syrup. Be sure to taste the syrup along the way, so that when it reaches your desired spice level you can strain the pepper out. Strain through a fine mesh strainer, and remove all the pepper. Allow to cool completely.

Similar Recipe From My Blogger Friends:

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Kirsten Bell
Peach Margarita Cupcakes

Peach Margarita Cupcakes

Cinco de Mayo is this weekend! Who's ready for all the nachos, tacos, and margaritas?? Well, how about a twist on the classic cocktail - a peach margarita cupcake. Dessert and tequila all in one? Sign me up! You'll love this fun, festive and easy Cinco de Mayo dessert!

This peach margarita cupcake recipe calls for peach extract, which can sometimes be tricky to find. I order mine online here! If you want to make these this weekend, you can always omit the extract, and just use some extra vanilla extract instead for a classic margarita taste. Then serve with fresh peach slices on top. Perfect solution!

Makes 12 standard cupcakes

Cupcake Ingredients: 

1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg plus 1 egg yolk
1 teaspoon peach extract
1/2 teaspoon vanilla extract
1/3 cup full-fat vanilla yogurt (greek or regular is fine)
1/4 cup buttermilk
2 tablespoons tequila
Juice of 1 lime
Zest of 2 limes

Tequila Lime Buttercream Ingredients: 

1 cups butter, softened
3 cups powdered sugar
Juice and zest of one lime
1 tablespoon tequila
1/2 teaspoon vanilla extract
Cupcake Directions: 

Preheat the oven to 350 degrees, and line a muffin tin with cupcake liners. Whisk together the dry ingredients, flour through salt.

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, yogurt, buttermilk and tequila 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. Mix in the lime zest and juice.

Spoon the batter into the lined muffin tin, filling the liners evenly to about 1/2-2/3 full. Bake 13-16 minutes or until a toothpick comes out with moist crumbs. Allow to cool before removing from liners.

Just before frosting, brush each cupcake with tequila!  

Tequila Lime Buttercream Directions:

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on high speed until light and fluffy. Add powdered sugar one cup at a time, starting your mixer on low and increasing to high with each addition. Add the lime zest, juice, tequila and vanilla extract, mixing on high speed for about 3-4 minutes. Add additional cup of powdered sugar if necessary. Taste! If you'd like the frosting to taste even more like lime, add additional zest!

Sprinkle sea salt on the top of each frosted cupcake, and garnish with sprinkles and a lime wedge. I used these sprinkles from Sweets and Treats!

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Kirsten Bell
Earl Grey Madeleines

Earl Grey Madeleines

Light, soft and bursting with flavor, these earl grey madeleines are a fun and easy dessert that everyone will enjoy. With a hint of earl grey and sprinkling of fresh lemon, these are a perfect cookie to serve alongside tea or coffee.

Somewhere between a cake and a cookie, madeleines are a light, pillowy and almost feminine cookie that are perfect for teas, brunches, or a special dessert! While they seem fancy, madeleines are actually incredibly easy to make (and even easier to eat!). 


1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1/2 cup granulated sugar
1 lemon, zested
6 tablespoons butter, melted
1 tablespoon earl grey tea leaves
1 tablespoon powdered sugar (optional)


Whisk together dry ingredients, flour through salt. In a medium mixing bowl, beat eggs and sugar together with a hand mixer until light, about 5 minutes.  Add zest. Add the dry ingredients in two batches, mixing on low speed. Add the butter in two batches, mixing on the lowest speed until just combined. Gently fold in earl grey tea leaves.

Press plastic wrap to the surface of the batter, and then cover the top of the bowl again in plastic wrap. Refrigerate overnight - this is important so your madeleines develop that characteristic hump.

Preheat the oven to 350 F.  Grease madeleine pan with baking spray (I like this coconut oil one). Fill each well with 1 tablespoon batter. Don't worry about spreading the batter throughout the well, it will do that on its own when it bakes. Bake in the preheated oven 7-8 minutes. Allow to cool in the pan for about 5 minutes, and then remove from pan. Dust with powdered sugar just before serving.
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Kirsten Bell