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Ricotta Loaf Cakes

May 2
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Ricotta Loaf Cakes
Print Recipe
Servings Prep Time
4-5 small loaves 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 small loaves 15 minutes
Cook Time
30-40 minutes
Ricotta Loaf Cakes
Print Recipe
Servings Prep Time
4-5 small loaves 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 small loaves 15 minutes
Cook Time
30-40 minutes
Ingredients
Servings: small loaves
Instructions
  1. Pre-heat oven to 350. Spray 4-5 small loaf pans and line bottom with parchment.
  2. Cream butter, ricotta, and sugar for 2 minutes. Add vanilla and eggs one at a time beating well after each.
  3. Add dry ingredients and beat for 30 seconds just to incorporate. Then gently fold by hand until just blended well without over beating.
  4. Fill your loaf pans about half full. Tap pan once on counter after filling to settle batter.
  5. Bake at 350 for 10 minutes. Lower temperature to 325 and continue baking for another 20-25 minutes. Check often to be sure it doesn't over brown. Should have a light golden appearance. Cool for 15 minutes then remove cakes from pan and continue cooling on a rack. Can be frozen in an airtight container.
  6. This cake is delicious as-is but can be dusted with powdered sugar or served with fresh fruit and whipping cream for a light and refreshing dessert!
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Pina Colada Cupcakes

July 29
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Pina Colada Cupcakes
Print Recipe
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Pina Colada Cupcakes
Print Recipe
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Ingredients
Cupcakes
Coconut Frosting
Servings: cupcakes
Instructions
  1. Preheat oven to 350 degrees and line a 12 cup muffin pan with liners and set aside.
  2. In a large bowl mix together the flour, baking powder, baking soda and salt.
  3. In an electric mixer, whip the butter and sugar until fluffy. Add eggs one at a time.
  4. In a large measuring cup mix the coconut milk, pineapple juice and coconut extract.
  5. Add approximately 1/3 of the flour mixture to the butter and mix on low until just combined. Then add half of the liquid mixture and beat until nearly combined. Repeat ending with the final 1/3 of the flour mixture.
  6. Fold in the crushed pineapple. Don't over mix. Divide among the cupcake liners, filling each almost to the top.
  7. Bake until toothpick inserted in the center comes out clean, about 19-22 minutes. Cool in tin for a few minutes before transferring to a wire rack.
  8. Once the cakes are cooled completely, frost with coconut icing and garnish if desired.
Coconut Frosting
  1. With an electric mixer beat the butter until fluffy. Add coconut milk, extract, and 1 C. confectioners sugar and mix until combined.
  2. Add the remaining confectioners sugar and whip until light and fluffy.
  3. Frost cupcakes and top with shredded coconut (optional) and cherries and pineapple (optional)
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Blueberry Maple Cupcakes

July 2
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Blueberry Maple Cupcakes
Print Recipe
Servings Prep Time
24 mini cupcakes 20 minutes
Cook Time
12-18 minutes
Servings Prep Time
24 mini cupcakes 20 minutes
Cook Time
12-18 minutes
Blueberry Maple Cupcakes
Print Recipe
Servings Prep Time
24 mini cupcakes 20 minutes
Cook Time
12-18 minutes
Servings Prep Time
24 mini cupcakes 20 minutes
Cook Time
12-18 minutes
Ingredients
Cupcakes
Frosting
Servings: mini cupcakes
Instructions
  1. For the cupcakes: whisk the flour and salt in a bowl.
  2. Beat the softened butter in a separate bowl with a mixer on medium-high until smooth.
  3. Add sugar and beat until creamy. Add 2 eggs one at a time then the vanilla and maple extract.
  4. Beat in the flour mixture in three batches on low speed, alternating with the milk until just combined.
  5. Divide the batter among muffin cups and bake in a pre-heated 350 degree oven for 20-25 minutes for full-sized cupcakes or 12-18 minutes for mini cupcakes or until tops spring back. Remove onto wire rack to cool completely.
Frosting
  1. Beat the butter, confectioners sugar, and salt in a mixer on medium speed until just combined.
  2. Add the vanilla and lemon zest and beat until creamy, 3 minutes.
  3. Beat in the milk until fluffy, about 1 minute.
  4. Frost the maple cupcakes and top with blueberries and drizzle with maple syrup
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Mini Almond Swedish Cakes

July 31
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Mini Almond Swedish Cakes
Print Recipe
Servings Prep Time
16 mini cakes 15-20 minutes
Cook Time
25 minutes
Servings Prep Time
16 mini cakes 15-20 minutes
Cook Time
25 minutes
Mini Almond Swedish Cakes
Print Recipe
Servings Prep Time
16 mini cakes 15-20 minutes
Cook Time
25 minutes
Servings Prep Time
16 mini cakes 15-20 minutes
Cook Time
25 minutes
Ingredients
Servings: mini cakes
Instructions
  1. Slightly beat eat the eggs by hand in a mixing bowl and then add the remaining ingredients reserving the toasted almonds. Mix by hand until well blended.
  2. Pour batter into a greased, individual brownie pan or a mini cupcake pan. This will give you the baked edges on the cakes. (You can opt to pour into a 9 x 9 pan and cut like traditional blondies)
  3. Sprinkle the toasted almonds over the batter.
  4. Bake in a pre-heated 325 degree oven for 25-30 minutes or until a pick comes out clean. Cool in pan.
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Savor

Watermelon Cupcakes & Frosting

May 29
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Watermelon Cupcakes
Print Recipe
Servings Prep Time
18-24 cupcakes 15 minutes
Cook Time
14-19 minutes
Servings Prep Time
18-24 cupcakes 15 minutes
Cook Time
14-19 minutes
Watermelon Cupcakes
Print Recipe
Servings Prep Time
18-24 cupcakes 15 minutes
Cook Time
14-19 minutes
Servings Prep Time
18-24 cupcakes 15 minutes
Cook Time
14-19 minutes
Ingredients
Servings: cupcakes
Instructions
  1. Preheat oven to 350 degrees. Line cupcake pan with liners
  2. Mix the cake mix and Jell-O in a large bowl. Add water and oil and mix on medium speed
  3. Add eggs, one at a time. Beat well. Add watermelon puree and beat until blended.
  4. Add food color, if desired, until you reach your desired color.
  5. Fold in chocolate chips, optional. Pour into cupcake liners and bake according to the instructions on the box or until slightly golden and a pick comes out clean. Cool completely before frosting.
  6. Frosting Instructions: In a large bowl beat the cream cheese & butter. Beat in the watermelon puree. Gradually add sugar and Jell-O and beat until smooth. Add green food color to reach the color you desire. Frost and enjoy!
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Pink Lemonade Cupcakes

August 16
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tutti-frutti cupcakes
Pink Lemonade Cupcakes
Print Recipe
Servings Prep Time
15-20 cupcakes 15 minutes
Cook Time
40 minutes
Servings Prep Time
15-20 cupcakes 15 minutes
Cook Time
40 minutes
tutti-frutti cupcakes
Pink Lemonade Cupcakes
Print Recipe
Servings Prep Time
15-20 cupcakes 15 minutes
Cook Time
40 minutes
Servings Prep Time
15-20 cupcakes 15 minutes
Cook Time
40 minutes
Ingredients
Servings: cupcakes
Instructions
  1. Mix dry ingredients with eggs, oil, milk and lemonade and beat until smooth.
  2. Add the lemon zest and pink food color. (baking will dilute the intensity of the batter color so add extra for pinker cakes. You can also substitute a white cake mix for the lemon for a brighter pink. If you substitute, increase the amount of zest for more lemon flavor.
  3. Fill baking cups (or cake pans) and bake according to the cake mix instructions on the box. Check often to prevent browning.
  4. Cool completely and frost with Lemon Cream Cheese Icing: 2 8 oz packages cream cheese, softened * 1 stick of butter, softened* 2lbs confectioners sugar* 2 t vanilla* juice of one lemon* yellow food color
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Chocolate Cherry Cake

February 6
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Chocolate Cherry Cake
Print Recipe
Servings Prep Time
1 layer cake 30 minutes
Cook Time
20-25 minutes
Servings Prep Time
1 layer cake 30 minutes
Cook Time
20-25 minutes
Chocolate Cherry Cake
Print Recipe
Servings Prep Time
1 layer cake 30 minutes
Cook Time
20-25 minutes
Servings Prep Time
1 layer cake 30 minutes
Cook Time
20-25 minutes
Ingredients
Servings: layer cake
Instructions
  1. For the Cake: Drain and rinse the cherry pie filling. Press the cherries between several layers of paper towels until very dry. Chop the cherries fine and measure out 1/2 cup. (can discard remaining pie filling cherries)
  2. Gently fold the 1/2 cup chopped cherries and 1/2 cup of the chocolate chips into your prepared white cake batter.
  3. Grease and flour 2-3 8 inch cake pans depending on how many layers you like. Divide batter among the pans. Bake on the middle rack of a pre-heated 350 degree oven for 20-25 minutes or until a pick comes out clean. Cool in pans 10 minutes, then turn out onto rack to cool completely.
  4. For the Cherries: Melt remaining 1 1/2 cups mini chocolate chips and butter in a bowl. Holding the stems of the maraschino cherries, partially dip them into the chocolate and place them on parchment lined plate. Refrigerate until hardened, at least 10 minutes.
  5. For the Frosting: Beat 5 drops (or more) red food coloring into your prepared frosting and blend until you have the desired color. Adding color can be optional.
  6. To assemble: Spread 3/4 cup icing on bottom layer. Repeat with the second layer. Top with final cake layer and frost top and sides with remaining buttercream. Decorate the top with the whipped cream and chocolate dipped cherries.
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Lavender Pound Cake

February 6
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Lavender Pound Cake
Print Recipe
Servings Prep Time
2 small cakes 20 minutes
Cook Time
90 minutes
Servings Prep Time
2 small cakes 20 minutes
Cook Time
90 minutes
Lavender Pound Cake
Print Recipe
Servings Prep Time
2 small cakes 20 minutes
Cook Time
90 minutes
Servings Prep Time
2 small cakes 20 minutes
Cook Time
90 minutes
Ingredients
Servings: small cakes
Instructions
  1. Beat the cream cheese and butter until creamy. Add the sugar and mix until light and fluffy.
  2. In a separate bowl add the flour and salt and set aside
  3. Add the eggs one at a time, alternating with the flour/salt mixture. mix well with each addition ending with flour. Then add the lemon, vanilla, almond extracts and the apricot nectar-mixing until blended. Fold in the lavender flowers by hand.
  4. Pour batter into two well greased, small pudding molds (similar to a small bundt or angel food pan) or you can use an alternate container such as a ovenproof bowl or clean, new, flour pot. you may need to adjust the bake time if using a container without a hollow center like the molds)
  5. Bake in a pre-heated oven set at 315 degrees for 1 hour and 20-30 minutes or until pick comes out clean.
  6. Cool 15-20 minutes. Loosen edges of pan with a knife and turn out from pan and cool completely. This cake freezes wonderfully. You can ice it and serve immediately or wrap well and freeze for up to 6 months.
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