Category: Dessert

Lemon Bundt Cake

On By sarafillmerIn DessertLeave a comment

Maybe it’s the cold getting to me, or maybe I’m just ready for spring, but I’ve been craving lemon desserts. After much searching of the Pinterest, I came across this bundt cake recipe. It came together so nicely and has a wonderful lemon flavor, while not being too overpowering. Make it today! Recipe courtesy of sprinklesomesugar.com

For the Cake

  • 2 1/4 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 4 eggs
  • 2 cups sugar
  • 1 tsp vanilla extract
  • 2 tbs lemon zest
  • 2 tbs + 2 tsp lemon juice
  • 1 1/4 cups whole milk
  • 10 tablespoons unsalted butter, cubed

For the Glaze

  • 1 1/2 cups powdered sugar
  • 3-5 tbs lemon juice

For the Lemon Sugar

  • 1 tbs lemon zest
  • 1 tbs granulated sugar

Preheat oven to 350 degrees Grease a bundt pan very well making sure to really get into all crevices then lightly flour pan. Set aside.

Lightly whisk flour, baking powder and salt in a small bowl and set aside. In the bowl of your stand mixer (if you’re using one) fitted with the paddle attachment, beat eggs on low until they are thickened and very pale yellow in color. Turn mixer on low and slowly add sugar to running mixer and beat on medium-high speed until light and fluffy. Stir in vanilla, lemon juice and lemon zest. Slowly pour in dry ingredients on low speed until combined.

In a small saucepan, heat milk until very hot and butter is just melted. Do not boil and whisk the mixture to help the butter along. Pour into batter and mix until smooth. Batter will be very thin. Pour into prepared baking pan and bake for 27-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Once done, remove cake from oven and allow to cool for 5 minutes in pan. Release the sides of the cake with a butter knife to ensure it isn’t going to stick. Turn cake onto a large round platter or cake stand. (If using a 9×13 pan, do not remove cake, just place entire pan onto wire rack so underneath the pan can cool also.) Allow cake to finish cooling until warm to the touch.

While cake is cooling, prepare lemon sugar and glaze. For the lemon sugar, thoroughly mix the lemon zest and sugar together and let it sit for 5 minutes. If you don’t want the lemon zest on top of the cake, push the sugar through a fine mesh strainer, separating the two and discard the zest. If you don’t mind the zest on top of your cake (it will give it a nice pop of color!), then just set the mixture aside.

For the glaze, whisk powdered sugar and lemon juice, using more or less lemon juice as needed to get desired consistency. (I like to keep mine slightly thick so it won’t thin out too much when I serve it over warm cake.)Once cake is cooled down slightly, drizzle glaze over warm cake. Alternately, you can drizzle the glaze over each individual piece being served. Sprinkle lemon sugar on top.

Cake will stay soft and moist for 3 days stored in an airtight container.

 

How To: Flaky Pie Crust

On By sarafillmerIn Dessert, How ToLeave a comment

This was the second homemade pie crust I have made at Thanksgiving and I was so pleased with how it turned out. I used to be terrified of making my own crusts, but with practice and step by step directions it has gotten much better. Not to mention I truly believe the pies taste better with a homemade crust. This one differs from the other on my site in that it uses shortening and butter, instead of all butter. Next year I’ll have to make a batch of each and see which one I like better. Recipe and photo courtesy of sallysbakingaddiction.com

  • 2 1/2 cups all-purpose flour, scooped and levelled
  • 1 1/4 teaspoons salt
  • 6 tablespoons unsalted butter, chilled and cubed
  • 3/4 cup vegetable shortening, chilled
  • 1/2 cup ice water

Mix the flour and salt together in a large bowl. Add the butter and shortening. Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). Measure 1/2 cup  of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup of water and a little more in dry winter months. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).

When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Proceed with the pie per your recipe’s instructions.

 

 

 

Secret Ingredient Pumpkin Pie

On By sarafillmerIn Dessert, PieLeave a comment

This pie was a huge hit this Thanksgiving, partly because of the surprise ingredient this recipe has.  I was very interested to see what it would taste like and it delivered on all counts. My good friend said it was the best pumpkin pie she’s ever had, and she has tried A LOT of pumpkin pies over the years. Recipe and photo courtesy of sallysbakingaddiction.com

  • Homemade pie crust
  • one 15oz can (about 2 cups) pumpkin puree
  • 3 large eggs
  • 1 1/4 cups dark brown sugar
  • 1 tablespoon  cornstarch
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground or freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon fresh ground pepper
  • 1 cup heavy cream
  • 1/4 cup milk

Make the pie crust through step 5 or use store-bought. When you are ready to bake the pie, remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Using pie weights, pre-bake the crust for 10 minutes.

For the pumpkin pie filling, whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick. Preheat oven to 375°F.

Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (Use extra to make mini pies with leftover pie dough scraps if you’d like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc. Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours.  Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 3 days.

Depression Cake

On By sarafillmerIn Dessert

I had seen this cake a couple of times over the years and was intrigued by the fact that it didn’t contain eggs, butter or milk. It was developed during the Great Depression when those dairy items were in short supply. The cool thing about this cake is that you don’t even necessarily need a mixing bowl, just the pan you bake it in. I paired it with a One Minute Frosting and I thought it was a completely satisfying chocolaty cake. Recipe and photo courtesy of chocolatechocolateandmore.com

  • 1 1/2 cups flour
  • 3 tablespoons cocoa (unsweetened)
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 5 tablespoons vegetable oil
  • 1 cup water

One Minute Frosting

  • 1/3 cup milk
  • 1/3 cup butter
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla
  • 1 cup semi-sweet chocolate chips

Combine the dry ingredients in your baking pan (8×8) or a mixing bowl. Make 2 small wells and 1 big well in the dry ingredients. Add the vinegar, vanilla and vegetable oil to the wells, then add the water. Mix until combined. Bake at 350 for 35 minutes or til a toothpick inserted in the center comes out clean.

Add milk, butter and sugar to a sauce pan. Bring to a boil over medium heat and let boil for 45 seconds. Take off the heat and add in the chocolate chips and vanilla. Mix until until the chocolate chips are completely melted and the frosting looks shiny. Immediately spread onto cake. Let cool completely before serving. Makes enough for a 9×13 cake.

* A couple of notes: make sure your baking pan is well greased. Also, if you don’t have cocoa powder you can substitute 1 oz of unsweetened baking chocolate, just make sure the reduce the vegetable oil by 1 tablespoon. I also happened to be out of vinegar so I was able to substitute 2 tablespoons of white wine and it came out great.

Bon-Bons

On By sarafillmerIn Dessert

Bon-bons are my father’s absolute favorite Christmas candy. I have many fond memories of dipping them with my brother and sister at Christmas every year, but as an adult, I had only made them once for him. This year he specifically requested them so I had to oblige. The original recipe my grandmother used called for 2 pounds of powdered sugar, but when I was making them I realized I only had 1.5 pounds. As it turned out, I liked them much better this way! The mixture wasn’t as crumbly, but still had plenty of sweetness.

  • 1 can sweetened condensed milk
  • 1.5 lbs powdered sugar (or 6 cups)
  • 7 oz shredded coconut
  • 4 cups chopped pecans
  • 1 stick of margarine/butter, melted
  • 1 teaspoon vanilla

Combine all ingredients in a large bowl. (Seriously, the biggest bowl you have) Chill for maybe 10 minutes, then form into small balls. Chill the balls again so they will hold up to the dipping. In a double broiler, melt 8 oz German Sweet Chocolate with some parafin wax (or you can use chocolate candy coating). Dip your bon bons into the chocolate and cool on a sheet of wax paper, then store in the fridge. Makes about 75 1-inch balls.

Pecan Pie

On By sarafillmerIn Dessert, Pie

This recipe came from Pioneer Woman and I made it this year for Thanksgiving. It got rave reviews from the members of my family, so of course it has to go on this website. One note I would make is to make sure you have a good thick pie crust on the bottom. I used a pre-made Pillsbury and I feel like it didn’t hold up with the filling very well.

  • 1 cup white sugar
  • 3 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1 cup corn syrup
  • 3/4 teaspoons vanilla
  • 1/3 cup melted butter (salted)
  • 3 whole eggs, beaten
  • 1 cup (heaping) chopped pecans

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
Allow to cool for several hours or overnight. Serve in thin slivers.

Apple Pie (Like a Boss)

On By sarafillmerIn Dessert, Pie

This apple pie is so, so good. I made it more traditionally with a lattice crust using this recipe: Homemade Pie Crust. The caramel-like filling was delicious, and it came together really quickly. It easily stole the show this Thanksgiving. The hardest thing was letting it cool sufficiently, but it’s well worth the wait. Recipe and photo courtesy of audreysapron.wordpress.com.

  • 2 batches of Homemade Pie Crust (or 1 if you roll it out very thinly!)
  • 7-8 small granny smith apples, peeled, sliced, and cored
  • 1 stick butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 heaping tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla

Place the peeled, cored and sliced apples in a large bowl. Set aside. Preheat oven to 425. In a medium sauce pan, melt butter over medium heat. Add the 3 tablespoons of flour and mix well, forming a paste. Add the water, sugars, cinnamon, nutmeg, and vanilla and mix well. Bring to a boil for 1 minute, then reduce heat to a simmer for an additional minute. Remove from heat and reserve about 1/3 cup of filling for pie crust. Add remaining filling to apples. Toss well. Pour apples into prepared pie crust, mounding slightly. Top with second pie crust (lattice design, etc). Brush the remaining 1/3 cup caramel filling over the crust. Cover the pie loosely with aluminum foil. I lightly spray the foil so it does not stick to the pie. Place the pie on top of a cookie sheet (to catch any drips) and bake at 425 for 10-12 minutes. Reduce the heat to 350 and bake for another 50 minutes (remove the foil the last 10 minutes to let the crust brown), or until done.  The pie is done when the crust is golden-brown and the apples are soft when pierced with a fork. Allow the pie to cool before serving. Enjoy!

How To: Buttery Pie Crust

On By sarafillmerIn Dessert, How To

This Thanksgiving I finally forced myself to tackle the one baked item I usually buy from the grocery store: pie crust. I had tried to make pie crust one other time years ago and was frustrated by how finicky the recipes all seemed. Well, this year I found this recipe and let me tell you, I will never buy store-bought pie crust again. It was flaky and buttery and amazing. So, don’t be scared by the fact that everyone always says how you need to use cold butter, ice water, minimal kneading/handling and on and on. This recipe couldn’t be simpler and will not let you down. Recipe and photo courtesy of audreysapron.wordpress.com.

  • 1 3/4 cup flour
  • 1 teaspoon sugar
  • 1 1/2 sticks of cold butter (12 tablespoons)
  • 1/4 cup + 2 teaspoons ice water (approximately)

Place flour and sugar in a food processor. Pulse. Add about half of the butter. Pulse.  Add the rest of the butter. Pulse until the mixture turns into coarse crumbs. Through the feed tube, slowly add the ice water and pulse until the dough gathers up into a ball.  If it doesn’t after a few seconds, add a few more drops of ice water until it does. Take the dough and flatten it into a disc and place it on a sheet of floured plastic wrap. Refrigerate for about 30 minutes before rolling.

*If you don’t have a food processor you can easily use a pastry blender to cut the butter into the dry mixture.

Pumpkin Cream Cheese Swirl Muffins

On By sarafillmerIn Dessert

These muffins are so, so good. I had most of a can of pumpkin to use up, so don’t be afraid to use less than a full can of pumpkin. They still came out great. I also just greased my muffin tin and didn’t bother with the cupcake liners.  Recipe and photo courtesy of thenovicechefblog.com

  • 1 3/4 cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15 oz) can pumpkin (pure pumpkin puree)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  •  8 oz cream cheese
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Preheat oven to 375. Grease your muffin tin with cooking spray or line your tin with cupcake liners. Set aside. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside. In large bowl, whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean. I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.

 

 

Banana Pecan Bread

On By sarafillmerIn Bread, Breakfast, Dessert

This. Bread. I can say with the utmost certainty that this banana bread is the best I have ever tasted. It is the right amount of sweetness with a hint of crunch from the pecans and the perfect balance of banana flavor. I have tried many many different banana bread recipes and this one takes the prize. While the recipe called for 1 9×5 loaf, I split mine into two 8×4 loaves, which allowed them to cook all the way through, without overcooking the exterior. Recipe and photo courtesy of myfrugaladventures.com

  • 2 cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg
  • 1⅛ cup sugar
  • ½ cup vegetable or canola oil
  • 2 tablespoons buttermilk or milk
  • ½ teaspoon vanilla
  • 3 bananas mashed very well
  • ½ cup chopped pecans (optional)

Preheat oven to 325 degrees.  Add flour, baking soda and salt to a small bowl and set aside. Mix egg, sugar and oil and stir until well combined Add the dry ingredients to the wet and stir well. The mixture will be thick and dry. Next add milk, vanilla and bananas and stir until incorporated. Mix in walnuts and pour into a loaf pan or pans depending on what size you want. Cook 50-75 minutes, checking regularly until a knife comes out clean.