a recipe by Carrie Sellman, adapted from Honey Cupcakes

For the Honey Cake:

  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 4 eggs, room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup honey
  • 2 teaspoons vanilla

  1. Preheat oven to 350 degrees.  Butter and lightly flour three 8″ round pans.
  2. In medium bowl, whisk together the flour, baking powder and salt.   Set aside.
  3. In small bowl, mix together the buttermilk, honey and vanilla.  Set aside.
  4. In bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed 4 minutes until fluffy.
  5. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
  6. Gradually add the dry and wet ingredients, alternating, starting and ending with dry ingredients.  Mix until just combined, being careful not to over mix.
  7. Divide batter evenly between the three 8″ round pans.
  8. Bake for 30-35 minutes, until toothpick inserted into center comes out clean.
  9. Let cool in pans for 5 to 10 minutes, then remove to wire rack to finish cooling.

Note: Baking the cake in three 8″ round pans creates shorter layers that do not need to be torted (cut in half horizontally).

For the Honey Cream Cheese Frosting:

  • 1 1/2 cups unsalted butter, room temperature
  • 8 ounces cream cheese, softened
  • 6 cups confectioner’s sugar
  • 1/3 cup honey

  1. In bowl of stand mixer fitted with the paddle attachment, beat butter and cream cheese until combined.
  2. Gradually add confectioner’s sugar and continue to mix, scraping down sides of bowl as needed.
  3. Add honey and mix until smooth.

For the Honey Butterscotch Glaze:

  • 1/3 cup sugar
  • 1/4 cup honey
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter
  • pinch of fine sea salt
  • gold sanding sugar (optional)

  1. Combine sugar and honey in a medium pan over medium heat.  Stir until the sugar dissolves and you have a liquid.
  2. Continue to cook without stirring, swirling pan occasionally.  Mixture will bubble and start to darken in color.
  3. Once mixture is butterscotch brown, stir using a wooden spoon and remove from heat.
  4. Carefully pour in the cream and stir until combined.
  5. Add butter and stir until smooth.  Add salt and stir once more.
  6. Let sauce cool completely before using on the cake!  This can be made in advance and stored in the refrigerator.  Allow glaze to come to room temperature before using so that it pours easily.

For the Assembly:

  1. Place one layer of cake onto serving plate or cake stand and top with about one cup of honey cream cheese frosting.  Repeat with second cake layer, more frosting and then last layer of cake.  Crumb coat and frost cake with remaining frosting.  Refrigerate for 20 minutes or until frosting is set.  Drizzle butterscotch glaze over the top with small drips overflowing the edge.  Refrigerate for 20 minutes or until glaze is set.  Sprinkle top with gold sanding sugar, if desired.

source :http://thecakeblog.com

Peanut Butter Chocolate Lava Cakes

Peanut Butter Chocolate Lava Cakes

yield: 4 CAKES
prep time: 15 MINUTES
total time: 35 MINUTES

Warm and fudgy chocolate cakes with melted peanut butter inside. These cakes are not overly sweet. Very rich, intense chocolate flavor. This recipe is extremely particular. Straying from the ingredients listed below or making substitutions will hinder the texture, taste, and final result. Make the recipe as directed.


  • 6 ounces (170g) high quality semi-sweet chocolate, such as Ghirardelli or Lindt
  • 1/2 cup (115g; 1 stick) unsalted butter
  • 1/4 cup (31g) all-purpose flour
  • 1/2 cup (60g) confectioners' sugar
  • 1/8 teaspoon salt
  • 2 large eggs
  • 2 large egg yolks
  • 8 teaspoons (42g) creamy peanut butter (about 2 teaspoons per cake)1
  • optional for serving: ice cream, melted peanut butter and/or chocolate syrup for drizzling

Special Equipment

  • four 6-ounce ramekins (like these 6 ounce oven-proof custard cups or these 6 ounce ramekins)2


  1. Spray each ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 6.
  2. Preheat oven to 425°F (218°C).
  3. Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.
  4. Whisk the flour, confectioners' sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
  5. Spoon chocolate batter evenly into each prepared ramekin. Top with peanut butter and use a spoon to slightly press it down into the batter. Some may still be exposed-- see photo above for a visual.
  6. Place ramekins onto a baking sheet and bake for 12-13 minutes until the sides appear solid and firm. The top may still look slightly soft. Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. Top with ice cream and melted peanut butter and/or chocolate syrup for serving, if desired. Serve immediately.
  7. Make ahead tip: This batter can be prepared through step 4 ahead of time. Cover tightly and keep in the refrigerator for up to 1 day. Allow to come to room temperature before continuing with step 5.

Recipe Notes:

  1. Do not use natural style peanut butter, do not use crunchy peanut butter, do not use any other nut butter like almond butter. The best for this recipe is commercial brand peanut butter like creamy Jif or Skippy. I use Jif creamy.
  2. I'm unsure about the bake time for ramekins any other size than 6 ounces. I highly suggest just buying the specified size if you do not own them already. The good news: this standard size is typical for other dessert recipes like custards, soufflés, creme brûlées, chocolate fudge cakes, and mousse.
  3. I've gotten some questions about making these plain, without peanut butter. Yes, it's possible! No changes necessary, just don’t add the peanut butter and bake for only about 12-13 minutes.

Adapted from Food and Wine



Yield: 10-12 slices


  • 14 oz package Oreos, ground into crumbs
  • 6 tbsp unsalted butter, melted


  • 1 1/2 cups heavy whipping cream, cold
  • 3/4 cup powdered sugar
  • 8 oz cream cheese, room temperature
  • 1/2 cup sugar
  • 1/3 cup Irish Cream Liquor
  • 1 tsp vanilla extract


  • 1 1/2 cups heavy whipping cream, cold
  • 1 tbsp (15 ml) Irish Cream Liquor
  • 1/2 cup powdered sugar
  • 2 tbsp unsweetened cocoa powder


  • 3/4 cup heavy whipping cream, cold
  • 1 tbsp Irish Cream Liquor
  • 6 tbsp powdered sugar
  • Chocolate sauce, optional

1. Line the bottom of a 9 inch springform pan with aluminum foil, wrapping it around the removable bottom of the pan.
2. To make the crust, combine the melted butter and Oreo crumbs and stir until combined.
3. Add the crumb mixture to the springform pan and press into the bottom in an even layer. Set aside.
4. To make the ice cream, whip the heavy whipping cream and powdered sugar on high speed until stiff peaks form. Set whipped cream aside.
5. Beat cream cheese on medium-high speed for 2-3 minutes until light and fluffy.
6. Slowly add the sugar to the cream cheese while mixing.
7. Add the Irish Cream Liquor and vanilla extract and beat until smooth and creamy, scraping down the sides to make sure everything is well combined.
8. Fold the whipped cream into the cream cheese mixture until well combined.
9. Spread the ice cream evenly into the crust, then set in the freezer.
10. To make the mousse layer, whip the heavy whipping cream, Irish Cream Liquor, powdered sugar and cocoa powder on high speed until stiff peaks form.
11. Spread the mousse into an even layer on top of the ice cream.
12. Cover the cake and freeze until firm, 4-6 hours.
13. Remove the cake from the springform pan.
14. To make the whipped cream topping, whip the heavy whipping cream, Irish Cream Liquor and powdered sugar on high speed until stiff peaks form.
15. Pipe the whipped cream around the outer edge of the cake. I used Ateco tip 844, but Wilton 2D or 1M would work as well.
16. Drizzle the cake with chocolate sauce, then freeze until ready to serve. Allow cake to sit out for about 15 minutes before serving.

source :http://www.lifeloveandsugar.com

These naturally green cupcakes are infused with green tea powder and full of chopped pistachios. Top them with a delicious matcha cream cheese frosting for an impressive and tasty dessert!

Prep Time 20 min
Cook Time 16 min
Total Time 36 min
Yields 8-10 cupcakes

Pistachio Green Tea Cupcakes

  • 3/4 cup all purpose flour
  • 1/3 cup whole wheat pastry flour
  • 1 tablespoon cornstarch
  • 1 tablespoon green tea/matcha powder (I used loose leaf green tea leaves ground up in a coffee grinder)
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoon plain non fat Greek yogurt, room temperature
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup skim milk
  • 1/2 cup pistachios, chopped

Matcha Cream Cheese Frosting

  • 6 ounces low fat cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon green tea/matcha powder


  1. Preheat oven to 350 degrees and line a 12 cup standard muffin tin with paper liners.
  2. In a large bowl whisk together the flours, cornstarch, green tea powder, baking powder, and salt.
  3. In the bowl of a stand mixer or with a handheld mixer beat the butter and greek yogurt on medium high speed until thoroughly combined, about 3 minutes.
  4. Add in the sugar and beat again for another 2 minutes.
  5. Add in the egg, vanilla and almond extract and beat until combined.
  6. Add in a third of the dry mixture and beat just until combined, then add in half of the milk.
  7. Repeat the process ending with the dry mixture.
  8. Add in the chopped pistachios and mix just until combined.
  9. Fill the paper cupcake liners 3/4 full with the batter.
  10. Bake the cupcakes on the middle rack of the oven for 16-20 minutes or until a toothpick inserted into the center comes out clean.
  11. Cool the cupcakes completely on a wire cooling rack before frosting them.
  12. Matcha Cream Cheese Frosting
  13. In the bowl of a stand mixer or with a handheld mixer add all of the frosting ingredients.
  14. Beat the frosting starting on low speed until the powdered sugar is incorporated, then scrape down the sides of the bowl.
  15. Turn up the speed of the mixer to high and beat until the frosting is light and fluffy.
  16. Assembling
  17. Pipe the frosting onto the cooled cupcakes with a pastry bag and tip or spread it on with a knife.
  18. Sprinkle the tops with more chopped pistachios if desired.

Cupcakes should be stored in an airtight container in the refrigerator.

source :http://www.spoonfulofflavor.com

Cherry Chocolate Watermelon Cake

Cherry Chocolate Watermelon Cake

CourseDessert, Fruit
Servings 12  servings
Prep Time 30  minutes
Cook Time 0 minutes


  • 1  medium-large seedless watermelon
  • 1  14 - 15 ounce can coconut cream or full-fat coconut milk chilled 8 hours or overnight
  • 2 tbsp cocoa powder
  • 1 tsp stevia powder
  • 3  pounds fresh cherries with stems
  • 1 bunch fresh mint
  • 14 cup chocolate curls


  1. Cut ends off watermelon so that it sits flat on platter, reserve ends for use later. Continue to cut rind off, starting at top of watermelon “cylinder” going downward.
  2. Chill mixer bowl in refrigerator for 15 minutes. Add heavy cream and whip with whisk attachment until stiff peaks form. Whip in cocoa powder and stevia (may substitute ¼ powdered sugar, if desired).
  3. Cut stems off cherries, leaving a 1/3” stub to secure into watermelon. If cherry is missing its stem, use a toothpick to secure. Start at bottom and work around watermelon going upward until entire sides are covered.
  4. Pour chilled coconut milk into cold mixer bowl, beat with cold mixer paddles for 30 seconds. Add cocoa and stevia, beat and additional minute or until incorporated and creamy.
  5. Pile up whipped coconut cream on top of cake. Use melon baller to scoop out watermelon balls from ends.
  6. Decorate top with watermelon balls, cherries and mint. Use store-bought or homemade chocolate curls (or mini chocolate chips) as the chocolate garnish.

source :http://thefitfork.com



A soft and fluffy chiffon cake filled and frosted with Mango Swiss meringue buttercream.
Sanna: Sanna, Woman Scribbles
Recipe type: dessert

For the chiffon cake:

  • 4 egg yolks
  • ¼ cup sugar
  • ¼ cup milk
  • 3 tbsp vegetable oil
  • 1 tsp vanilla extract
  • ¾ cup all purpose flour
  • ½ tbsp baking powder
  • 4 egg whites
  • ¼ tsp cream of tartar
  • ¼ cup sugar

For the Mango Swiss Meringue Buttercream:

  • 3 egg whites from 3 large eggs
  • ¾ cup sugar
  • 1 and ½ sticks butter, room temperature
  • ¼ cup mango puree( either from canned ones or fresh mangoes)


  1. Preheat oven to 350 F. Line a 15 x 10 jelly roll pan with parchment paper, extending from the bottom up to the sides of the pan.
  2. In a bowl of a stand mixer, Whisk the egg whites at medium to high speed until frothy then add the cream of tartar. Continue whisking while gradually adding ¼ cup sugar until the egg whites form stiff peaks. A good way to test if the whites are done is to turn the bowl upside down. The meringue should not drip down.
  3. Meanwhile, as the egg whites comes close to reaching the stiff peaks stage, Beat the egg yolks and sugar in another bowl. Once they are thick and lighter in color, add in the milk, oil and vanilla extract. Sift the baking powder and flour over the yolk mixture and combine mixture using a wire whisk until smooth.
  4. Gently fold the egg whites into the yolk batter gradually and very carefully as to not deflate the meringue. Once the batter is all uniform in color, pour it into the prepared pan and bake at 350 F for 8-10 minutes. A toothpick inserted into the center of the cake should come out clean.
  5. Turn the cake over into a pre-cut parchment paper that is dusted with powdered sugar. The cake should now be facing down. Peel the parchment paper from the cake and let cake cool.
  6. Spread the icing on the surface of the cake.
  7. To roll, lift the parchment paper that is on the short side of cake and gently roll the cake with the parchment paper. Set aside for at least an hour. You can put a bottle on the sides to prevent the cake from rolling over and to hold the shape as well.
  8. Remove the parchment paper and set the cake on a serving plate. Ice the outside of the cake as desired. Add fruits for garnish.

For the Mango Swiss Meringue Buttercream:

  1. Set a heat proof glass bowl on top of a pot of simmering water. Add the egg whites and sugar into the bowl and start to whisk continuously for about 7-15 minutes. The egg whites should reach a temperature of 165 F and the appearance is more white and bubbly. Transfer the egg whites into the bowl of stand mixer and whisk on high speed until it is very thick , opaque and cool to the touch. This should take about 8-10 minutes. Add half the amount of butter and continue whisking until smooth, then add the other half. The icing might curdle at this point. Just continue whisking for about 3- 5 minutes until it becomes fluffy and smooth. Add the mango puree and whisk until smooth and incorporated.

source: http://www.womanscribbles.net

Chocolate Chip Pancakes

Chocolate Chip Pancakes

Prep Time 20 mins
Total Time 20 mins
Course: Breakfast
Servings: 8 pancakes

These Chocolate Chip Pancakes are perfectly stackable, super fluffy & loaded with chocolate chips. Made with buttermilk for the perfect flavor - this is the perfect pancake recipe for an extra special breakfast!


  • 1 cup all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter cooled to room temperature
  • 2 tablespoons granulated sugar
  • 1 in large egg room temperature (place a bowl of lukewarm water for 5 minutes to warm up quickly)
  • 1 teaspoons and 1/2 vanilla
  • 1 cup buttermilk room temperature (microwave on high for 10 seconds then stir to warm up quickly)
  • 1/3 cup mini chocolate chips


  1. In a large bowl whisk together the flour, baking soda, baking powder & salt. Set a side.
  2. In a separate medium sized bowl, whisk together the melted butter, sugar, egg and vanilla. Once combined, add in the buttermilk and whisk until combined.
  3. Pour the wet ingredients into your bowl with the flour mixture. Gently fold together using a large wooden spoon or rubber spatula. Then stir in the mini chocolate chips. Be careful not to overmix your pancake batter. Having a few lumps in the batter is totally ok. The batter will be thick.
  4. Preheat an electric griddle to 350F degrees or place a frying pan on the stove and turn to medium heat. Once the griddle or frying pan is hot, grease with oil or non-stick cooking spray. Using a 1/4 or 1/3 cup measuring cup to pour the batter into pancakes. Allow them to cook on the firs side until you see small bubbles forming in the batter (usually 2-4 minutes) then flip to the other side and fry for an additional 2-3 minutes until both sides are golden brown. Repeat the process with the rest of the batter.
  5. Serve immediately with maple syrup, fresh berries, or even ice cream for dessert!

source :https://www.justsotasty.com

Oreo Stuffed Brownies

Oreo Stuffed Brownies


  • 1 box of brownie mix any brand + required ingredients
  • 1 package of Oreo cookies
  • 1/4 C . mini chocolate chips


  1. 1. Preheat your oven to 350 degrees and line an 8x8 or 9x13 baking pan with foil and spray with non-stick cooking spray.
  2. 2. Prepare the box brownie mix according to packages directions.
  3. 3. Spread about 1/4 of the brownie batter into the bottom of your baking pan. Next, place Oreos side by side on top of the brownie batter (see photo).
  4. 4. Once the Oreos are in the pan, gently and evenly spread the rest of the brownie batter over the top of the Oreos (see photo).
  5. 5. Place in the oven to bake.
  6. 6. If baking in an 8x8 pan, bake 35-40 minutes. If using a 9x13 pan, bake 25-30 minutes.
  7. 7. Remove from the oven and allow the brownies to cool completely before cutting into squares.

source : http://www.frugalmomeh.com



Yield: 12-14 pieces


  • 1 1/2 cups (310g) sugar
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1/2 tsp vanilla extract
  • 3/4 cup (173g) sour cream
  • 3 tbsp (45ml) vegetable oil
  • 3 large eggs
  • 1 large egg white
  • 2 1/2 cups (325g) all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (240ml) mashed bananas (2-3 medium sized bananas)


  • 1 1/2 cups (336g) salted butter
  • 1 1/2 cups (284g) shortening
  • 12 cups (1380g) powdered sugar
  • 1/4 cup (60ml) water
  • 1 tbsp (15ml) vanilla extract
  • 2 tbsp (30ml) muddled strawberries
  • Pink icing color, optional
  • 2 tbsp (14g) natural unsweetened cocoa powder
  • 1 banana, sliced
  • 2 tbsp chopped nuts, optional
  • 3-4 strawberries, sliced
  • Yellow icing color (I used a combination of lemon yellow and golden yellow)


  • 3 oz (86g) semi sweet chocolate chips
  • 1/4 cup (60ml) heavy whipping cream


  • 9 oz bright pink candy melts
  • 6-7 tbsp (90-105ml) heavy whipping cream


  • Cherries
  • Sliced banana
  • Chopped nuts
  • Sprinkles

1. Grease three 8 inch round cake pans and preheat oven to 350°F (176°C).
2. Beat the butter and sugar until light and fluffy, about 3-4 minutes. Do not skimp on this step. Cream the butter for the full 3-4 minutes.
3. Add vanilla, sour cream and vegetable oil and mix until well combined.
4. Add eggs and egg white in two batches, mixing until well combined.
5. Combine dry ingredients in another bowl. Add half of the dry ingredients to the batter and mix until well combined.
6. Add the mashed bananas and mix until well combined.
7. Add remaining dry ingredients and mix until well combined.
8. Divid batter evenly between the cake pans and bake 24-26 minutes or until a toothpick inserted comes out with a few crumbs.
9. Remove cakes from oven and allow to cool for 3-4 minutes, then remove to cooling rack to cool completely.

1. Beat the butter and shortening together until smooth.
2. Add the powdered sugar in 3 batches, mixing until smooth between each. About half way through adding the powdered sugar, add the water and mix until smooth. Frosting will be fairly thick.
3. Set aside 1 cup (240g) of frosting to make the chocolate frosting, then another cup (240g) of frosting to make the strawberry frosting.
4. Add the vanilla extract to the remaining frosting and mix until smooth. Set aside.
5. Add the 2 tablespoons of muddled strawberries to one of the cups of frosting and stir to combine. Add a little bit of pink icing color to the frosting to get a nice shade of pink, if desired. Set frosting aside.
6. Add the cocoa powder to the remaining cup of frosting that had been set aside in step 3 and stir to combine. Add an additional 1-2 tsp of water to thin out the frosting a bit, if needed.

1. Use a large serrated knife to remove the domes from the tops of the cake layers so that they are flat.
2. Place the first layer of cake on your serving plate or on a cardboard cake circle.
3. Place a layer of sliced bananas on top of the cake, then sprinkle the chopped nuts over the bananas.
4. Spread the chocolate frosting into an even layer over the bananas and nuts.
5. Add the second layer of cake on top of the chocolate frosting.
6. Using some of the vanilla frosting, pipe a dam around the edge of the second layer of cake.
7. Place a layer of sliced strawberries inside the dam, then fill in the dam with the strawberry frosting.
8. Set aside 1 cup (240g) of vanilla frosting. It will remain white and be used on top of the cake later. Color the remaining frosting yellow.
9. Frost the outside of the cake with the yellow frosting. For help getting a smooth finish, refer to my tutorial.

1. To make the chocolate ganache, add the semi sweet chocolate chips to a small bowl.
2. Heat the heavy whipped cream until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
3. Use a spoon to place the ganache around the cake, drizzling it down the sides in several spots.
4. Use an offset spatula to even out the top of the cake and smooth the ganache. Set the cake in the fridge to allow the ganache to set a bit while you make the pink ganache.
5. To make the pink ganache, put the pink candy melts into a medium sized bowl.
6. Heat 6 tbsp of heavy whipping cream until it begins to boil, then pour it over the candy melts. Allow it to sit for 2-3 minutes, then whisk until smooth. If it seems a bit thick, add another 1/2-1 tablespoon of heavy whipping cream. Note that the texture of this ganache will be a little different than the chocolate one because of the candy melts.
7. Pour the pink ganache onto the top center of the cake, then use an offset spatula to spread it to the edges and over the sides.
8. Allow the chocolate ganache to set up in the fridge for 15-20 minutes.
9. Pipe the remaining white vanilla frosting into swirls on top of the cake. I used Ateco tip 844, but Wilton 2D or 1M would work as well.
10. Top the frosting swirls with cherries, then add sliced bananas, some nut and sprinkles to the top of the cake.
11. Refrigerate cake until ready to serve. Best served at room temperature. Cake is best for 2-3 days.

source : http://www.lifeloveandsugar.com

No Bake White Chocolate Lime Cheesecake

No Bake White Chocolate Lime Cheesecake

Yield: Serves 12-16


  • 2 cups (250g | 8.8oz) graham cracker crumbs
  • 1/2 cup (100g | 3.5oz) light brown sugar, packed
  • 1/2 cup (120g | 4.2oz) butter, melted
  • 1 tsp pure vanilla extract, (store-bought or homemade)
  • 2 tbsp lime zest*
  • 1/4 tsp salt (I use Himalayan salt)


  • 3- (227g | 8oz) packages cream cheese, at room temperature
  • 1/2 cup (100g | 3.5oz) granulated sugar
  • 1 can (300ml | 397g | 14oz) sweetened condensed milk
  • 1 cup (240ml | 8oz) whipping cream
  • 1 cup (240ml) fresh lime juice*
  • 2-3 tbsp lime zest*
  • 1 cup (175g | 6.25oz) white chocolate, finely chopped
  • 8 sheets gelatin (or 2 tbsp (11g) powdered gelatin)


  • 1-1/4 cup (220g | 7.7oz) white chocolate, finely chopped
  • 1/3 cup (80ml) whipping cream


  • 1 cup whipped cream
  • 1 tbsp grated lime zest*
  • 1 tbsp granulated sugar


  • Start by zesting, then juicing 8 limes. I strongly recommend that you use a microplane zester and a 2 in 1 lime and lemon sqeezer. These tools will make your life a whole lot easier!


  1. Line the bottom of a 9” springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
  2. Combine the graham cracker crumbs, brown sugar, melted butter, vanilla extract, salt and about 2 tbsp of the lime zest in a large mixing bowl. Mix until well combined and press firmly at the bottom and about halfway up the side of the prepared pan. Set aside.


  1. Place the sheet gelatin to soak in a large bowl filled with icy cold water (if using powdered gelatin, sprinkle it over 1 cup of fresh lime juice so it has a chance to bloom).
  2. Whip the heavy cream until firm peaks form and reserve.
  3. Melt the white chocolate in a small mixing bowl and set aside.
  4. In a large mixing bowl, combine the cream cheese and sugar and mix on high speed with an electric mixer for about 2 minutes, until light and fluffy. Add the condensed milk and about 3 tablespoons of lime zest and resume beating until well incorporated.
  5. Pour in the melted white chocolate and mix on high speed until combined.
  6. Warm the lime juice over very low heat or in the microwave until barely just warm to the touch (and until gelatin is completely melted, if using powdered gelatin). It's important that the lime juice doesn't become hot or it would hurt/destroy the gelatin; lukewarm is what you're after.
  7. Remove the sheet gelatin from the water bath and squeeze it between your fingers to remove as much water as possible. Add the gelatin to the warm lime juice, stir until fully dissolved and then pour this into the cream cheese mixture. Resume mixing until it's well incorporated, then delicately fold in the whipped cream.
  8. Pour onto the reserved crust and spread evenly all the way to the side of the pan. Gently tap the side of your pan and give it a little shake to help the top settle and smooth out.
  9. Place your cake in the fridge until completely set, about 6 hours or better yet, overnight.


  1. In a small mixing bowl, combine the white chocolate and whipping cream and place that in the microwave for 30 seconds. Allow to rest for 30 seconds and then stir for 30 seconds. If there are still lumps of unmelted chocolate, repeat the process but for 20 seconds this time, and continue doing that until the chocolate is completely melted but not hot, and the ganache is well combined.
  2. Pour this right over the cheesecake and tilt the pan in a circular motion to spread the ganache all the way to the egde; tap the sides and give the pan a little shake like you did before to help make that top really smooth and even.
  3. Put the cake back in the refrigerator for about 15 minutes, until the ganache is set.


  1. Take the cake out of the pan and place it on a cake plate or stand.
  2. In a small bowl, combine a tablespoon of grated lime zest with an equal amount of granulated sugar and mix well; Decorate the cake with swirls of whipped cream (I used an open star Ateco #2) and sprinkle some of the sweetened zest over the rosettes, then garnish with slices of lime.
  3. Serve chilled.

*You will need to zest and juice enough limes to get at least 1 cup of juice, about 8 to 10 total.

source :http://eviltwin.kitchen



a recipe by Tessa Huff

For the Peanut Butter Cake:

  • 2 1/4 cup cake flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter, softened
  • 1/2 cup peanut butter
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2/3 cup milk
  • 2 teaspoons vanilla extract

  1. Preheat oven to 350 degrees.  Grease and flour three 6-inch cake pans.  Sift together the flour, baking powder, salt and cinnamon.  Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and peanut butter until creamy.  Add in the sugar and mix on medium for about 3 minutes.  Decrease the speed to low and add in the vanilla and eggs, one at a time. Stop the mixer and scrape down the sides and bottom of the bowl.
  3. With the mixer on low, add in half of the flour mixture.  Stream in the milk and mix until incorporated.  Add in the remaining flour and mix until combined.  Evenly divide the batter between the cake pans and bake for about 28 minutes or until a toothpick inserted in the center of the cakes comes out clean.  Cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans.

For the Brown Sugar Peanut Butter Frosting:

  • 3/4 cup brown sugar (firmly packed)
  • 3 egg whites
  • 1 1/2 cups unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 6 tablespoons creamy peanut butter

  1. Place the sugar and egg whites in the bowl of an electric mixer.  Whisk to combine – making sure to eliminate any lumps in the sugar.  Fill a medium saucepan with a few inches of water and place over medium heat.  Put the mixer bowl on the top of the saucepan to create a double-boiler. While whisking, heat until the egg mixture reaches 160 degrees on a candy thermometer.
  2. Once hot, carefully return the bowl back to the mixer fitted with the whisk attachment.  Beat the egg/sugar mixture on high for about 7 to 10 minutes, or until the outside of the bowl returns to room temperature and the meringue holds stiff peaks.
  3. Stop the mixer and swap the whisk for the paddle attachment. With the mixer on medium-low, add in the butter a couple tablespoons at a time.  Add in the vanilla and turn the mixer up to medium-high and mix until smooth. Add in the peanut butter and mix until combined.

For the Assembly:

  • seedless strawberry jam
  • chopped peanuts, optional

  1. Place one layer of cake onto serving plate or cake stand.  Pipe a ring of buttercream to create a frosting “dam” to prevent the jam filling from leaking (see this post if you’ve never created a buttercream dam before).  Spread a layer of strawberry jam within the dam.  Repeat with second cake layer, another dam, more strawberry jam and then the last layer of cake.  Crumb coat and frost cake with remaining buttercream.  Pipe a ring of icing around the top edge using a star tip and fill center with more strawberry jam to finish
  2. Store in refrigerator.  Serve at room temperature.

* This recipe was made with creamy peanut butter, like Jif or Skippy, not the natural types.
* Cake recipe may be baked in two 8-inch pans.  Adjust bake time accordingly and be sure to test doneness by inserting a toothpick in to the center of the cakes.  If it comes out clean or with a few crumbs, it is done.

source : http://thecakeblog.com

Carrot Cake Cheesecake Cake

Carrot Cake Cheesecake Cake

This Carrot Cake Cheesecake Cake recipe is a showstopper! Layers of homemade carrot cake, a cheesecake center and it's all topped with a delicious cream cheese frosting!


  • 2 cups granulated sugar
  • 1 cup canola oil
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 tsp ground cinnamon
  • 2 cups shredded carrots


  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 tsp kosher salt
  • 2 large eggs
  • 1/4 cup sour cream
  • 1/3 cup heavy whipping cream


  • 1 cup unsalted butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 1 Tbsp vanilla extract
  • 1/4 cup heavy cream
  • 4 cups powdered sugar
  • 1 cup chopped pecans


  1. Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.
  2. Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven! Allow it to preheat in the oven.
  3. Prepare 9-inch springform pan by wrapping bottom of pan (outside) with double layer of foil. Line bottom (inside) with a circle of parchment paper.
  4. Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
  5. Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 9-inch springform pan. Place pan in center of preheated roasting pan in the oven, making sure to be careful not to spill water.
  6. Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
  7. When cooled, remove outside portion of the springform pan and place into the freezer for several hours or overnight. I put it in freezer for about 2 hours. If using within 24 hours, feel free to just refrigerate cheesecake!


  1. Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. I use Wilton Bake even strips to ensure nice, even cakes. Set aside.
  2. In a large mixing bowl, combine sugar, oil and eggs until blended. Add in flour, baking soda, baking powder, salt, and cinnamon. Beat for about 2 minutes. Add in shredded carrots. Pour into prepared cake pans.
  3. Bake for 30 minutes. Cool on wire rack for ten minutes. The remove from pans and cool completely.


  1. In a large mixing bowl, combine cream cheese and butter. Beat with whisk attachment for 3 minutes. Add in sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.
  2. To assemble the cake, layer one layer of carrot cake. Add the cheesecake then top with second layer of carrot cake. Spread on the frosting, first on sides then on top!
  3. Store in the refrigerator, covered, for up to 3 days. ENJOY

source : http://www.shugarysweets.com



This recipe makes 12 cupcakes!

– 175g Unsalted Butter, room temperature
– 175g Light Brown Sugar
– 3 Large Eggs
– 140g Self-Raising Flour
– 35g Cocoa Powder
– 1/2tsp (25 drops) Foodie Flavours Sweet Hazelnut & Chocolate flavouring
– 2-3tbsps Whole Milk

Nutella Buttercream Frosting
– 150g Unsalted Butter, room temperature
– 300g Icing Sugar, sifted
– 100g Kinder Chocolate Bars, chopped

– Kinder Bueno
– Chocolate Sprinkles

1) Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases
2) Cream together the Butter and Light Brown Sugar with an electric beater till smooth – add in the Eggs, Flour, Cocoa Powder, Sweet Hazelnut & Chocolate Flavouring, and beat again till combined on a Medium Speed.
3) Once combined it might still be a little stiff, so loosen with the Whole Milk – using Whole Milk is important as lower fat milks might make the mixture split slightly! 🙂
4) Spoon into your Cases and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.
5) Once the cakes are cool, make the frosting – Melt the Kinder Chocolate Bars in the microwave on a low/medium heat until smooth – leave to cool. Beat the room temperature butter until smooth. Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! I use my KitchenAid for Frostings as the machine can make it so much lighter and fluffier!
6) Once all of the Sugar is in the Frosting mix, keep on beating the Frosting but add the melted and slightly cooled Kinder Chocolate – beat again. If its looking a bit stiff, or a bit odd, add a tsp or two of boiling water and continue to beat until smooth.
7) Decorate your cupcakes how you like, I stick in half a bit of kinder bueno each, and sprinkle on some chocolate sprinkles – and ENJOY!

source :http://www.janespatisserie.com

Fudgy Paleo Brownies

Fudgy Paleo Brownies

Prep Time: 5 minutes
Cook Time: 21 minutes
Total Time: 26 minutes
Yield: 9


  • 1/2 cup melted coconut oil (I used Nutiva unrefined)
  • 1/2 cup cocoa powder (I used Lake Champion)
  • 2 oz unsweetened chocolate (I used Sunspire Organic Baking Bar)
  • 3/4 cup honey
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • 1/4 cup coconut flour (I used Arrowhead Mills)
  • 1/2 teaspoon salt
  • 1 teaspoon fair trade espresso powder (optional, but recommended)


  1. Preheat oven to 350° and line a 9x9 baking pan with parchment paper. Spray with non-stick spray and set aside.
  2. In a medium saucepan, combine coconut oil, cocoa powder, and unsweetened chocolate. Heat oven medium heat, whisking until mixture is smooth and no lumps remain.
  3. Take off the heat and stir in the honey. This should cause the mixture to slightly thicken.
  4. Add in the eggs and vanilla and mix well.
  5. Add in the coconut flour, salt, and espresso powder. Mix until no dry pockets remain.
  6. Pour into prepared pan and bake for 20-23 minutes.
  7. Store in the fridge after the first day to keep fresh.

source :http://www.jaysbakingmecrazy.com

Milky Girl Cake

Milky Girl Cake

Prep time: 10 mins  Cook time: 35 mins  Total time: 45 mins
Author: Marina | Let the Baking Begin!
Recipe type: Dessert
Serves: One 9" round cake


  • 1 can sweetened condensed milk (14 oz)
  • 2 eggs, large
  • 1 cup all-purpose flour
  • 1 Tbsp baking powder

Ingredients for Vanilla Cream Cheese Frosting

  • 16 oz cream cheese (2 packets), room temperature
  • 3 cups heavy cream
  • ⅔ cup powdered sugar
  • 2 tsp vanilla extract (or emulsion)


  • 1½ cups raspberries (for the top of the cake)
  • 1½ cups halved raspberries, to put between layers of the cake (optional)
  • ½ cup shredded unsweetened coconut
  • 4 Tbsp strained jam


  1. Preheat oven to 350F with the baking rack in the middle. Line a jelly roll baking sheet with parchment paper and set aside.
  2. How to make the Condensed Milk Cake Layers for Milky Girl Cake:
  3. Add condensed milk to a bowl. In a separate bowl stir together four and baking powder. Add eggs to the condensed milk and stir until smooth. Add flour mixture and stir until smooth again.
  4. Draw a 9 inch circle on the parchment paper. If using the jelly roll pan you can probably fit to circles. Flip the parchment upside down. Pour ⅓ cup batter int he middle of the circle and spread into a thin layer, trying to stay within the drawn circle. Bake for about 5 minutes, or until the middle is baked through. It helps if some one can help you hold the parchment in place while you spread the batter around.
  5. Remove from parchment paper as soon as you get the cake out of the oven, scrape off any stuck bits of cake. Reuse the parchment paper to bake the remaining batter in the above manner. You should have 7 cake layers total.
  6. How to Make the Vanilla Cream Cheese Frosting:
  7. Add powdered sugar, cream cheese and vanilla to a bowl and whip until smooth and no chunks of cream cheese are visible; stop several times to scrape the bottom of the bowl.
  8. Add heavy whipping cream and continue whipping until the whip cream is fully incorporated and the cream is fluffy.
  9. Reserve 1 cup of frosting until later (for decorating).

To assemble the Milky Girl Cake:

  1. Put a dab of frosting on your serving board/platter. Place the first cake layer on top and press to adhere. Spread ⅕ of frosting into an even layer, place the second layer and do the same. Repeat until all frosting and cake are used up. Adding about ¼ of halved raspberries to each layer would be great, but it is optional.
  2. Use about ⅔ of cup of the reserved frosting to cover the sides and top of cake. Put a thicker layer around the sides, but a very thin layer on top.

To decorate:

  1. Fit a pastry bag or a sandwich ziplock bag with a star tip (#35 Ateco) and fill it with the reserved ⅓ cup frosting.
  2. While holding the cake in one hand (or on a raised surface such as cake stand), fill the other palm of your hand with unsweetened shredded coconut and press it against the sides of the cake. Have something to catch the coconut shreds when they fall back down, like a baking sheet or a large plate. Go all around, covering the sides and around ½ inch of the top edge of the cake with coconut. Pipe stars all around the edge of the cake with the prepared piping bag.
  3. Put a layer of raspberries, open side up all inside the piped edge. Fill each opening with raspberry sauce or strained jam.
  4. Cover the cake and refrigerate overnight, for the cake layers to soften.

To serve:

  1. Dip a knife in hot water, wipe and cut the cake in wedges

source :http://letthebakingbeginblog.com



a recipe by Olivia Bogacki
(makes one 8” 2-layer cake – 12 servings)

For the Orange Cake:

  • 2 ¼ cups all-purpose flour
  • 2 ¼ teaspoons baking powder
  • ¾ teaspoon salt
  • ¾ cup unsalted butter (room temperature)
  • 1 ½ cups granulated sugar
  • 3 large eggs (room temperature)
  • 1 ½ teaspoons vanilla
  • ¾ cup milk (room temperature)
  • 1 teaspoon orange zest ( approx. 1 orange)
  • ¼ cup fresh squeezed orange juice (approx. ½ an orange)

  1. Preheat oven to 350F and grease and flour two 8″ cake rounds, line with parchment.
  2. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  3. Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and orange zest and beat on med-high until pale and fluffy (2-3 minutes).
  4. Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
  5. Alternate adding flour mixture with milk & orange juice, beginning and ending with flour (3 additions of flour and 2 of milk & orange juice). Fully incorporating after each addition.
  6. Spread batter evenly into prepared pans. Smooth the tops with a spatula.
  7. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out mostly clean.
  8. Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack to cool completely.

For the Candied Orange Slices:

  • 3 medium oranges (washed, dried, and sliced into thin, even slices)*
  • 3 cups water
  • 3 cups granulated sugar

  1. Place sugar and water into a large shallow saucepan, stir and bring to a boil over high heat.
  2. Carefully add orange slices one at a time. Reduce heat and simmer for approximately 45 minutes (stirring occasionally) or until the orange slices are translucent.
  3. Carefully remove with tongs and place on a wax paper lined baking sheet. Cool for 20 minutes then place in fridge to cool completely. Store, layered with wax paper, in an airtight container in the fridge until ready to use.
  4. Reserve ½ cup of the orange sugar syrup.

* I sliced mine into 1/8” slices, but I think thinner slices would make them easier to work with. Reduce cooking time to approximately 35 minutes if opting for thinner slices.

For the Chocolate Swiss Meringue Buttercream:

  • 5 large egg whites
  • 1 ¼ cups granulated sugar
  • 1 ½ cups unsalted butter, cubed (room temperature)
  • 8 ounces dark chocolate (chopped, melted, cooled)

  1. Place egg whites and sugar into the bowl of a stand mixer*, whisk until combined.
  2. Place bowl over a pan of simmering water to create a double-boiler. Whisking constantly, heat the egg mixture until it registers 160 degrees on candy thermometer. Carefully transfer the bowl onto the stand mixer.
  3. Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes until the bowl is no longer warm to the touch and the meringue is fluffy, glossy and holds a stiff peak.
  4. Switch to the paddle attachment. With the mixer on low, slowly add cubed butter and mix until incorporated.
  5. Add melted chocolate and whip on medium-high until silky and smooth, about 3 to 5 minutes.**

* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk are completely grease free or your meringue may not whip up.
** The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth.

For the Assembly:

  1. Place one layer of cake onto a cake stand or serving plate. Brush with reserved orange sugar syrup, if desired. Top with approximately 1 cup of buttercream and spread evenly.
  2. Repeat with remaining layer and crumb coat the cake. Refrigerate for 20 minutes.
  3. Frost the cake, smooth the sides and top. Do a swirl pattern on the cake by holding a spatula against the cake and rotating the turntable.
  4. Place back in the fridge for 20 minutes to set.
  5. Gently press candied orange slices into the sides. Use any extra frosting to add rosettes to the top if desired.

source : http://thecakeblog.com



Yield: 12-14 slices


  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) sugar
  • 3/4 cup (174g) sour cream, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp key lime zest (3-4 key limes)
  • 6 large egg whites, room temperature, lightly beaten
  • 2 1/2 cups (325g) all purpose flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (120ml) milk, room temperature
  • 2 tbsp (30ml) water, room temperature
  • 6 tbsp (90ml) key lime juice


  • 1 cup (134g) graham cracker crumbs
  • 1 tbsp sugar
  • 3 tbsp (42g) butter, melted


  • 3/4 cup (168g) salted butter
  • 3/4 cup (144g) shortening
  • 6 cups (690g) powdered sugar
  • 2 1/2 tbsp (38g) key lime juice
  • 1/4 cup (60ml) sweetened condensed milk
  • Yellow and leaf green icing colors


  • 1/4 cup (60ml) sweetened condensed milk
  • 1/2 cup (58g) powdered sugar
  • 2 tbsp (30ml) key lime juice
  • 2 lime slices, quartered

1. Preheat the oven to 350°F (176°C). Line the bottom of three 8-inch cake pans with parchment paper and grease the sides.
2. In a large mixing bowl, beat the butter and sugar together on medium speed until light in color and fluffy, 3-3. minutes.
4. Add the sour cream, vanilla extract and key lime zest and mix until combined.
5. Add the egg whites in two batches, mixing until incorporated after each addition. Scrape down the sides of the bowl as needed to make sure everything is combined.
6. Combine flour, baking powder and salt in a medium bowl. Combine the milk, water and key lime juice in a small measuring cup.
7. Add half of the flour mixture to the batter and mix until combined. Add the milk mixture to the batter and mix until combined. Add the remaining flour mixture and mix until smooth. Scrape down the sides of the bowl as needed to ensure everything is being combined.
8. Divide the batter evenly between the prepared cake pans. Bake for 22-24 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
9. Remove cakes from the oven and allow to cool for 3-4 minutes, then remove from pans to a cooling rack to finish cooling.
10. In a small bowl, combine the graham cracker crumbs, sugar and melted butter until crumbly, then spread onto a lined cookie sheet. Bake at 350°F (176°C) for 5 minutes, then remove and set aside to cool.
11. To make the frosting, beat butter and shortening together until smooth.
12. Add about half of the powdered sugar and mix until smooth.
13. Add keep lime juice and sweetened condensed milk and mix until smooth.
14. Add remaining powdered sugar and mix until smooth. Color the frosting with the yellow and leaf green icing colors. I used a very small amount of both. It won’t take much to get a nice lime green color.
15. When you are ready to build the cake, remove the domes from the cakes with a large serrated knife, so that they are flat.
17. Add the first layer of cake to a serving plate or a cardboard cake circle.
18. Top the cake with a layer of frosting. To get the frilly edges like I have, I used the Ateco 844 icing tip.
19. Top the frosting with about 1/3 of the graham cracker crumbs.
20. Add the second layer of cake and repeat steps 18 and 19 with the second layer of cake, then top the cake with the third layer of cake.
21. Spread about half of the remaining frosting onto the top of the cake, then pipe frosting around the edges. I used Ateco tip 808, a large round tip.
22. Sprinkle more graham cracker crumbs over the top of the cake and around the base of the cake, if desired.
23. Combine the additional sweetened condensed milk, powdered sugar and key lime juice in a small bowl, then use a spoon to place the drizzle around the outside edges of the cake. Finish off the cake with the key lime slices.

Note: If you can’t find key limes or they aren’t in season, you can use the bottled key lime juice. In that case, for the zest and key limes for decoration, just use regular limes.

source : http://www.lifeloveandsugar.com

Carrot cake balls

Carrot cake balls

Calories: 130 kcal
Author: Carine


  • 1 cup Old fashioned oat also called rolled oat
  • 1/2 cup Almond Meal Flour
  • 1/3 cup Unsweetened Shredded Coconut
  • 1/4 cup Pecans nuts
  • 1/2 cup grated carrots packed
  • 4 tablespoon Almond Butter smooth
  • 1 cup Medjool dates Soaked in hot water, drained
  • 2 tablespoon Unsweetened Cocoa powder or protein cocoa powder
  • 1 tablespoon Vanilla Extract
  • 1 teaspoon ground cinnamon
  • 1/4 cup Cashew Butter to drizzle on top of the balls


  1. In a food processor with the S blade attachment add all the ingredients except the cashew butter that you will use to drizzle on top of the balls to decorate them.
  2. Process until it comes together and form a ball. You may have to stop the food processor each 30-45 seconds to scrap down the side of the bowl with a spatula. Process again until it form a consistent raw cake batter. It should not take more than 2 or 3 minutes.
  3. Using your hands take small portion of batter and shape carrot cake balls by rolling the batter between your hands. Each balls should be approximately the size of a small apricot.
  4. Place each balls onto a tray covered with parchment paper.
  5. Decorate. Insert the cashew butter into a pipping bag and decorate the top of each carrot cake balls with a drizzle of cashew butter. If the butter is too liquid place the butter in the fridge for few minutes until soft but not runny.
  6. You can enjoy the balls straight away or refrigerate the balls for 1 hour to harden a little bit.
  7. Store until 2 weeks in a airtight container in the fridge.

source : https://www.sweetashoney.co.nz



Author: Savorthebest.com
Recipe type: Dessert
Cuisine: American
Cook time:  15 mins
Total time:  15 mins

A recipe for a coconut cake roll that is light and not too sweet. It has a filling and frosting of a creamy mixture and covered with shredded coconut. This is an easy recipe that doesn't crack when rolling. A dessert that will put smiles on the faces of your guests!

For the Cake

  • 3 eggs, room temperature
  • 1 cup sugar
  • 1 teaspoon coconut extract
  • 3 tablespoons cold water
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup powdered sugar (to sprinkle on the cake before rolling in a towel)

For the filling/frosting:

  • 2 (8-ounce) packages of cream cheese, room temperature
  • 1 cup sugar
  • ⅛ teaspoon salt
  • 1 teaspoon coconut extract
  • 1-1/2 cup heavy cream
  • 2-1/2 cups shredded coconut

To roll the cake

  • ¼ to ½ cup powdered sugar

For the Cake

  1. Preheat oven to 375°
  2. Line a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper. Spray the paper with non-stick spray; set aside.
  3. In a large bowl, beat eggs for 3 minutes. Gradually add sugar and coconut extract; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan.
  4. Bake on the middle rack of the oven for 12-14 minutes or until cake springs back when lightly touched. Remove from the oven and loosen the outer edges with a knife.
  5. Dust the top of the cake with confectioner's sugar and place a kitchen towel over the sugar. Place a baking sheet or plastic cutting board over the towel and flip the cake over so the bottom of the cake is on top.
  6. Gently peel off the parchment paper and roll the cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For the filling/frosting:

  1. In a stand mixer, fitted with a whisk attachment, add the softened cream cheese, sugar, salt and coconut extract. Whisk together just briefly until smooth and there are no visible lumps. Stop the motor and scrape down the sides and bottom of the bowl. With the mixing speed on low, add the heavy cream and slowly raise the speed and beat until the mixture is thick and creamy and has formed firm peaks.

To assemble the cake roll:

  1. Unroll cake; spread a thick layer of frosting evenly over cake to within 1 in. of edges. Sprinkle with 1 cup of shredded coconut. Roll up again and spread the remaining frosting on the outside of the cake roll and sprinkle the remaining coconut on the roll. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator. Yield: 10-12 servings.


  1. * Measure your pan, this recipe calls for a 15 x 10 inch jelly roll pan. A larger pan will create a much thinner cake which will crack when you roll it up. 
  2. * The sides of the jelly roll pan should be at least ¾ of an inch high.
  3. * Whole eggs will whip up with much more volume if they are brought to room temperature before you whip them. You can bring them to room temperature quickly by placing them in a bowl of warm water for a few minutes before you crack them open. 
  4. ** Before rolling the cake up into the towel, put a generous sprinkling of powdered sugar on the cake. This will prevent the cake from sticking to the towel. 
  5. *Do not use reduced fat cream cheese for the frosting as it will not get thick enough or come to firm peaks when whipped with the cream.
  6. * Make sure your cream cheese is at room temperature before you start whipping it. Room temperature cream cheese will whip up smooth and creamy while cold cream cheese will leave lumps and chunks in your frosting.

source : http://savorthebest.com/

Cake Mix Apple Cobbler in the CrockPot

Cake Mix Apple Cobbler in the CrockPot

Make cake mix apple cobbler in the crock pot - nobody will guess it started with a boxed mix!

2 (20 oz) cans of apple pie filling (1 can if using a crock smaller than 4.5 quart)
1 white cake mix
1/2 teaspoon cinnamon
6 tablespoons unsalted butter, melted
Cinnamon sugar (optional)
Vanilla ice cream (optional)

Empty both cans of apple pie filling into the crock. If you like, sprinkle apples with cinnamon sugar.
Mix cinnamon into the dry cake mix, then sprinkle dry cake mix mixture on top of the apples.
Spoon the melted butter onto the cake mix layer. Do not mix the butter with the cake mix. The moisture generated from the slow cooker will bake the cake.
Cook on high setting for 4 hours (or on low for 6 hours).
Spoon cobbler into dishes and serve topped with a scoop of vanilla ice cream.

source :http://amandascookin.com

Red Velvet Sour Cream Bundt Cake

Red Velvet Sour Cream Bundt Cake

For Cake

  • 3 cups cake flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup unsweetened cocoa powder
  • 1 cup unsalted butter, room temperature
  • 2 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 yolks room temperature
  • 1 cup Horizon sour cream, room temperature
  • 1 cup buttermilk, room temperature
  • 2 tsps vanilla extract
  • 1 TBSP white vinegar
  • 1 ounce red food coloring

For Frosting

  • 4 oz cream cheese, room temperature
  • 2 cups powdered sugar
  • 1/4 cup buttermilk, room temperature


  1. Preheat your oven to 350 degrees and coat a bundt pan very generously with butter.
  2. In a large bowl, whisk together the cake flour, baking soda, salt, and cocoa powder. Set aside.
  3. Beat together the sugar and butter until light and fluffy, about three minutes. Make sure that you scrape the bowl down so all of the butter gets well combined with the sugar.
  4. Beat in the eggs one at a time. Then add the yolks one at a time.
  5. Beat in the sour cream, scrape down the sides, then beat in the buttermilk.
  6. Then beat in the vinegar, vanilla, and food coloring one at a time.
  7. With the mixer on low, slowly add the flour/cocoa mixture. Beat until just combined. Do not overmix.
  8. Pour the batter into the prepared bundt pan . Bake for 55 minutes or until a toothpick comes out with clean. Be careful not to overbake.
  9. Let it cool in it's pan for 15 minutes. Use a toothpick to loosen it gently from the sides. Gently flip it onto a cooling rack and let it cool there completely.
  10. While the cake is cooling, beat together the cream cheese, powdered sugar, and buttermilk. Once the cake has cooled, spoon the frosting over it. You may not use all of the frosting.

source :http://www.wineandglue.com



This is my new favorite vanilla cake and you'll be in vanilla heaven. It’s an easy, no mixer cake that adapted my favorite buttermilk cake base. Cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. The glaze really helps make this cake and it’s just out-of-this world amazing. The secrets are browned butter and glorious specks of vanilla beans, which help boost the overall vanilla flavor profile. You won't miss the chocolate here.

YIELD: one 8x8 pan, 9 to 12 generous squares
PREP TIME: 15 minutes
COOK TIME: about 29 - 32 mintues
TOTAL TIME: about 2 1/2 hours, for cooling


  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • pinch salt, optional and to taste
  • 1 large egg
  • 1/2 cup buttermilk 
  • 1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
  • 3 tablespoons canola or vegetable oil
  • 2 teaspoons McCormick Extra Rich Pure Vanilla Extract


  • 1/4 cup unsalted butter, browned (how to brown butter tutorial)
  • 1 heaping cup confectioners' sugar
  • 1 teaspoon vanilla bean paste (or seeds from 1 large vanilla bean; 1 tablespoon McCormick Extra Rich Pure Vanilla Extract extract may be substituted)
  • pinch salt, optional and to taste
  • about 1/4 cup cream or milk, or as necessary for consistency


  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. Cake - In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
  3. In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
  4. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don't overmix or try to stir them smooth.
  5. Turn batter out into prepared pan and bake for about 29 to 32 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
  6. Place pan on a wire rack and allow cake to cool. While cake cools, make the glaze.
  7. Glaze - Brown the butter (click for tutorial). Cook butter over medium-high heat in a small saucepan until it's amber to brown in color, about 5 minutes depending on pan size, but watch it closely so you don't burn it. I swirl the pan in the last minute or so to make sure I can really see the color changes. Butter will go through stages of hissing, sputtering, and making noise until the water cooks off at which point the browning occurs. Butter will smell nutty and aromatic.
  8. Transfer butter, including brown bits at the bottom of the pan (they're flavor powerhouses, keep them) from pan to large mixing bowl which stops any carryover cooking.
  9. Add the confectioners' sugar, vanilla bean paste, optional salt, and slowly add the milk, whisking until smooth or beat with a handheld electric mixer. As necessary, add additional cream (or confectioners' sugar) to reach desired glaze consistency.  Glaze should be of medium thickness and easily pourable.
  10. Evenly pour glaze over cake (doesn't have to be fully cooled), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
  11. Allow cake to cool in pan uncovered for at least 2 hours (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up. Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

Cake base adapted from Blueberry Muffin and Buttermilk Pancakes Cake, Glaze adpated from Fudgy Banana Bars with Vanilla Bean Browned Butter Glaze

Espresso Cheesecake

Espresso Cheesecake

yield: ONE 8 INCH CHEESECAKE total time: 3 HOURS+

The most amazing espresso cheesecake with an oreo crust and a layer of chocolate ganache! This cheesecake has real espresso in it!


  • 3 packages full fat cream cheese, 8 oz each
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 1/3 cup brewed espresso
  • 3 eggs


  • 2 cups oreo crumbs (cream and all)
  • 5 tbsp butter, melted


  • 1/2 cup heavy cream
  • 3/4 cup chocolate chips (I use semi-sweet)
  • mini chocolate chips, for topping, optional


  1. Preheat the oven to 350º F.
  2. Pulse the oreos or similar chocolate crackers/cookies in a blender or food processor until they are very fine. Measure out 2 cups of crumbs. Combine the crumbs with the melted butter in a small bowl and mix well until incorporated.
  3. Before adding the crumbs to the pan, wrap the bottom and sides of the springform pan in 3 layers of aluminum foil. This will help keep the water out during the water bath.
  4. Add the crumbs to the 8 inch springform pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
  5. Place the pan in the oven, bake the crust for 8-10 minutes or until golden.
  6. Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.
  7. Turn the oven down to 325º F.


  1. In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. Add in the sugar, vanilla, and espresso, beat again. Add in the eggs, ONE at a time, beating after each one. Beat the mixture for 1 additional minute. Pour the cheesecake mixture on top of the cooled crust. Make sure the crust and pan have cooled before doing so.
  2. Place the 8 inch round springform pan inside a 9x13 inch cake pan. Carefully fill the 9x13 inch pan with water, filling it about 1 inch below the top of the tin foil on the 8 inch pan. **Note: You can use a 9 inch springform pan for the cheesecake, but you will need a larger pan for the water bath. Perhaps one of those disposable aluminum foil pans would fit a 9 inch springform pan. I like to place the cake pan on top of a large baking sheet, this makes moving the water bath easier.
  3. Place the water bath with the cheesecake inside in the oven and bake at 325º F for 60 minutes. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
  4. Once your cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing - this could be 60-90 minutes.
  5. Once cooled, remove the cheesecake from the oven. Take the aluminum foil off carefully and place the cheesecake (still in the pan) in the fridge for at least 6 hours or overnight.
  6. Before serving, carefully unmold the cheesecake from the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.


  1. Place the chocolate chips in a heat proof bowl.
  2. In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, pour the heavy cream over the chocolate chips. Allow the mixture to sit for 1-2 minutes, melting the chocolate chips, then stir well to mix. Allow the chocolate to cool for 5-7 minutes.


  1. Pour/spoon the chocolate ganache on top of the cheesecake, using a spatula to spread it around.
  2. Add mini chocolate chips on top of the ganache.
  3. Serve. Cover and refrigerator any leftovers.

source :http://thefirstyearblog.com

Cappuccino Eclairs

Cappuccino Eclairs

Course Dessert
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Yields 8 eclairs
Author Jen Sobjack

If you’re in search of a unique eclair flavor then look no further than this incredibly easy recipe for cappuccino eclairs! The thick vanilla cappuccino filling is a flavor sensation you’ll want to eat with a spoon! The sweet chocolate glaze ties all the flavors together!

For the filling

  • 1 and 1/2 cups heavy cream
  • 2 tablespoons instant vanilla cappuccino powder or your favorite flavor
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 3 egg yolks
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter cut into pieces
  • 1/2 teaspoon vanilla extract

For the cream puff pastry

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 3 large eggs room temperature

For the glaze

  • 1/4 cup heavy cream
  • 4 ounces semisweet chocolate chopped fine

Make the filling

  1. Combine all the ingredients in a medium saucepan. Whisk it together thoroughly. Cook over medium heat until thickened, about 5 to 8 minutes. Stir occasionally. If you happen to scramble the eggs, run the custard through a fine mesh sieve to remove any bits of egg. Transfer the custard to a medium bowl. Cover by pressing plastic wrap directly on the surface of the custard. Refrigerate until set, at least 3 hours.

Make the shells

  1. Preheat the oven to 400ºF. Bring water and butter to a boil over medium heat. Add the salt and flour. Stir vigorously until the mixture no longer sticks to the sides of the pan and forms a ball. Continue to cook for 1 minute longer while still stirring. Remove from heat and transfer to the bowl of a stand mixer. Fit the mixer with the paddle attachment and beat on low for 3 minutes to cool the dough. (Do not add the eggs to hot dough, they will scramble.) With the mixture running on low speed, beat in the egg yolks one at a time. Beat the mixture until smooth. Fit a piping bag with a large round piping tip. Fill the bag with the dough. Pipe the dough into 8 5-inch long logs. Bake for 25 to 30 minutes, or until shells are puffed up and golden. Immediately pierce the ends with a skewer or small knife to release the steam. (Take care, the pastries are hot) Cool on the pan in a draft-free place.
  2. Once shells have cooled completely, reinsert a skewer into each end to make a cavity for the filling. Fit a piping bag with a small round tip and fill the bag with the cappuccino custard. Pipe the custard into each end of the shells.

Make the glaze

  1. Combine the cream and chocolate in a small saucepan. Heat over low heat until the chocolate has melted completely, stir constantly. Use a spoon to spread the glaze over each pastry. Give the éclairs a few minutes to set before serving.

Recipe Notes

  1. The shells can be made a day ahead. Store them in an airtight container. Don't fill them until they are ready to be served so they don't become soggy.

Adapted from Bon Appetit.