Caramel Latte Cake

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This cake is my version of a caramel latte that you can find at your local coffee shop. I have used my chocolate chip layer cake recipe as the base for this cake, omitted the chocolate chips and added espresso powder. The frosting recipe is one I have used for other cupcakes and cakes with added espresso powder.

Caramel Latte Cake

Cream together:

  • 1/2 cup softened butter
  • 1 and 1/2 cups sugar

Then add in and mix well:

  • 1/2 cup vegetable or canola oil

Then mix in:

  • 3/4 cup plain unsweetened yogurt (equal to 3 eggs)
  • 3 tsp vanilla
  • 1 tbsp espresso powder

In a separate bowl, sift together dry ingredients:

  • 3 cups flour
  • 1/3 cup cornstarch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Alternate mixing in dry ingredients and the milk mixture into the batter:

  • 1 and 1/4 cups milk with 1 tbsp vinegar

Divide the batter between 2 parchment lined 9 inch cake pans. Bake 350 degrees F for approximately 35 minutes. Cool.

Frosting

Caramel Espresso Frosting

Melt butter in a small saucepan and then add in the brown sugar, cream and salt:

  • 1 cup butter
  • 1 and 1/2 cup packed brown sugar
  • 1 cup heavy cream (35%)
  • pinch of salt

Make sure the sugar and the salt is dissolved and bring to a boil on medium-low heat for 2-3 minutes. Remove from heat and whisk in:

  • 1 tsp vanilla
  • 1/2 tbsp espresso powder

Allow to cool to room temperature (reserve a 1/3 cup for drizzle) and then gradually beat in the icing sugar until the consistency you want:

  • 4-5 cups icing sugar

When the cake is cool, fill and frost the top. Drizzle the reserved caramel on top.

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Lemon Blueberry Cream Cheese Loaf

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Nova Scotia is renowned for its blueberries and I love all things blueberry as does my family. That includes muffins, cakes, crisps, and fresh blueberries with cream! They are all delicious! I wrote this recipe to take on a camping trip. This recipe makes 2 loaves and will transport and keep nicely for a couple days, if they last that long!

Lemon Blueberry Cream Cheese Loaf

In a large mixing bowl, cream together:

  • 3/4 cup softened butter
  • 1 pkg room temperature cream cheese (250g)
  • 1 and 3/4 cups sugar

Then add in:

  • 1 cup plain unsweetened yogurt (equal to 4 eggs)
  • Zest and juice of 2 lemons (about 1/3 cup)

Then add in sifted dry ingredients:

  • 4 cups flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt

Mix until combined and then add in:

  • 1/4 cup milk

After the batter is just mixed, fold in:

  • 3 cups blueberries, dusted with flour

Bake at 350 degrees F for approximately 70 minutes, in two parchment lined loaf pans. This makes 2 large loaves.

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Banana Cupcakes with Caramel Frosting

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A last minute request from school for cupcakes when you have an egg allergic child means you can’t run out to the bakery and buy a dozen. Luckily I had some bananas on the counter which inspired me to write a new cupcake recipe!! Banana Cupcakes with Caramel Frosting! These would also be yummy with a chocolate frosting or a maple frosting.

Banana Cupcakes

In a large mixing bowl, cream together:

  • 1/2 cup softened butter
  • 1 and 1/4 cups brown sugar

Then add in and mix well:

  • 1 cup mashed bananas
  • 3/4 cup plain unsweetened yogurt (equal to 3 eggs)
  • 1 tsp vanilla

In a separate bowl, sift together dry ingredients

  • 2 and 3/4 cups flour
  • 1 and 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt

Alternate the dry ingredients into the batter with:

  • 1 cup milk plus 1 tsp vinegar

Mix together well. Scoop into paper-lined cupcake tins approximately 2/3 full. Bake at 350 F for approximately 18-20 minutes.

Caramel Frosting

Melt butter in a small saucepan and then add in the brown sugar, cream and salt:

  • 1/2 cup butter
  • 3/4 cup packed brown sugar
  • 1/2 cup heavy cream (35%)
  • pinch of salt

Make sure the sugar and the salt is dissolved and bring to a boil on medium-low heat for 2-3 minutes. Remove from heat and add in:

  • 1/2 tsp vanilla

Allow to cool to room temperature and then gradually beat in the icing sugar until the consistency you want:

  • 3 cups icing sugar

Frost the cooled cupcakes.

Coconut Cream Cheese Bundt Cake

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I have a new bundt cake pan so I have been anxious to try it out. I have been thinking about a coconut cake and decided cream cheese and lime would make a tasty combination with the coconut. I really love how this cake bakes up nice and sturdy, yet moist and delicious!

Coconut Cream Cheese Bundt Cake

In a large bowl cream together:

  • 1 pkg cream cheese softened
  • 1/2 cup butter softened
  • 1 and 1/2 cups sugar

Then add in and mix well:

  • 1/2 cup plain unsweetened yogurt (equivalent to 2 eggs)
  • juice of 2 limes
  • 1 tsp vanilla

In a separate bowl, sift together:

  • 3 cups flour
  • 1 cup coconut
  • Zest of 2 limes
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Then alternate adding in the dry ingredients into the batter with:

  • 1 and 1/2 cups coconut milk

Mix well. Bake 350 degrees F for approximately 45-50 minutes.

Glaze:

  • 1 and 1/2 cup icing sugar
  • 3 tbsp milk
  • 1/2 tsp vanilla

Mix together until smooth. Pour over cooled cake and top with toasted coconut.

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Crunchy Top Brownies

 

IMG_3720Valentine’s Day calls for a new brownie recipe!! I had a request from a reader to make brownies that have a crunchy top. After some research, I was able to make a pretty great batch.  These brownies are chewy with a crunchy top and a rich fudge-y, chocolate-y taste! The secret to making the top crunchy is the chocolate chips which get melted and added to the batter.

Crunchy Top Brownies

In a small saucepan, melt:

  • 1/3 cup butter

Add the butter into a mixing bowl with:

  • 1 cup white sugar
  • 1/4 tsp salt
  • 1/2 cup cocoa powder
  • 1 tsp vanilla

Mix well. Then add:

  • 1/2 cup plain yogurt (equal to 2 eggs)

Mix well, then add in:

  • 3/4 cup semi-sweet chocolate chips, melted

Mix well and then add the dry ingredients. Mix until combined.

  • 3/4 cup flour
  • 1/2 tsp baking powder

Bake at 325 degrees F in a parchment lined 8 by 8 pan for 30-35 minutes. Cool in the pan on a wire rack.

Recipe Note: If you want to have these with a different twist, replace 1/4 cup of the chocolate chips with mint chocolate chips to make mint brownies!

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Chocolate Chip Layer Cake

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This is a new cake recipe! A white cake with white frosting and a surprise of chocolate chips in the cake! This cake is simple but looks nice this time of year for a birthday during December. The frosting is a Boiled Buttercream Frosting that is so buttery and delicious!

Chocolate Chip Layer Cake

Cream together:

  • 1/2 cup softened butter
  • 1 and 1/2 cups sugar

Then add in and mix well:

  • 1/2 cup vegetable or canola oil

Then mix in:

  • 3/4 cup yogurt (equal to 3 eggs)
  • 3 tsp vanilla

In a separate bowl, sift together dry ingredients:

  • 3 cups flour
  • 1/3 cup cornstarch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Alternate mixing in dry ingredients and the milk mixture into the batter:

  • 1 and 1/4 cups milk with 1 tbsp vinegar

Then fold in:

  • 1 and 1/2 cups chocolate chips (dusted with flour)

Bake at 350 degrees F for approximately 35 minutes in 2 parchment lined 9 inch pans. Let cool before frosting. These cakes bake nice and level for layering.

 

Boiled Buttercream Frosting

In a saucepan, whisk milk into the flour. Cook over medium heat, whisking constantly until boiling and thickened:

  • 2 cups milk
  • 1/4 cup flour

Set aside and cool until room temperature.

In a separate bowl, beat with a mixer:

  • 2 cups softened butter
  • 2 cups white sugar

Then add in:

  • pinch salt
  • 2 tsp vanilla

Slowly add in the cooled flour and milk mixture to the butter and sugar mixture, and beat until fluffy.

Add in:

  • 1 cup icing sugar

Mix until fluffy.

Note: This frosting can sometimes break and may not come together until the icing sugar is added. It can be a bit temperamental but when you nail it, it is sooo good.

*If the frosting separates and curdles, it is too cold and needs heat. Take a hairdryer to the outside of the bowl while mixing and it will slowly come back to the correct consistency.

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Cupcakes & Muffins

The second cookbook in my series has been released on Amazon! The print and e-book versions are available!

http://www.amazon.com/Cupcakes-Muffins-Eggless-Vegetarian-Peanut-free/dp/1518829678/ref=tmm_pap_swatch_0

http://www.amazon.co.uk/Cupcakes-Muffins-Eggless-Vegetarian-Peanut-free/dp/1518829678/ref=tmm_pap_title_0

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