3 Fresh Takes On Cake Batter Treats!

Who doesn’t ADORE cake batter flavored anything? It is such a happy, festive, colorful, and DELICIOUS combination! Perfect for any birthday celebration of course! This week we rounded up three new takes on cake batter flavored treats: homemade truffles, Oreos, and cinnamon rolls! Even if it’s not your birthday this weekend, we highly recommend you make up a batch of these sprinkle laden cinnamon rolls! They are awesome 🙂

Cake Batter Truffles – Truffles are so simple, but look amazing and really wow people. This recipe comes from The Novice Chef and takes little effort but some patience while these treats chill!

Cake Batter Truffles – Image & recipe from The Novice Chef

Homemade Cake Batter Oreos – Oreos meet cake batter, and love ensues! The cookies on these Oreos are definitely softer than the store-bought kind… so kind of like a cake batter whoopie pie. This recipe comes from The Teenage Taste!

Homemade Cake Batter Oreos – Image & recipe from The Teenage Taste.

Cake Batter Cinnamon Rolls – We have died and gone to cake batter heaven! How perfect would this be for a birthday breakfast (or even breakfast this weekend)? This amazing recipe comes from Sally’s Baking Addiction. And it wouldn’t be hard to become addicted to these cinnamon rolls!

Cake Batter Cinnamon Rolls – Image & recipe by Sally’s Baking Addiction

So which take on the cake batter treat was your favorite? We think you know ours (psst…. it’s the cinnamon buns)!

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Our Favorite Cookie In A Jar Recipes

Cookies are amazing any time of the year, but fresh baked cookies at Christmas time takes amazing to an all new level. If you are looking for great cookie recipes to bake up for a party or searching for a great gift idea we think you’ll love these recipes we have collected from around the web. Some of the recipes even accommodate special dietary needs (vegan & gluten free).

Cranberry Hootycreeks from All Recipes

Cranberry Hootycreeks – Recipe from All Recipes.

These cookies look great in the jar and taste delightful. You could even change out the cranberries, chocolate chips, and nuts to suit your personal tastes. Dried currants, walnuts, & white chocolate chips could be a lovely combination! This recipe would make a great gift for a neighbor, coworker, or as a hostess/host gift if you are visiting family or friends over the holidays.

Julia’s Best Chocolate Chip Cookies – Recipe from All Recipes.

Chocolate chip cookies rank at the top of most people’s favorite cookie lists. Simple, chocolatey goodness. This recipe is very delicious and again provides opportunity for experimentation (different kinds of chocolate chips, or swapping chocolate chips for M&M’s etc..). If you aren’t sure what cookies your friend would want, chocolate chip is a safe bet.

Gluten Free & Vegan Chocolate Chip Cookies – Recipe from Oh She Glows

This recipe promises thin, crisp, and chewy chocolate chip cookies that even those on the most restricted diets can enjoy. But don’t get us wrong, these cookies aren’t really a compromise. They are kind of amazing. Angela’s recipe uses a mix of almond & oat flour to create this crowd pleasing cookie. Scroll to the bottom of her post to see the recipe!

Vegan & Gluten Free Chocolate Chip Cookies From Oh She Glows

Gingerbread Men Cookie Mix In A Jar – Recipe from Food For My Family

These gingerbread men are tasty and adorable. We love the idea of attaching cookie cutters to the jar to really complete the gift! We love this recipe for a holiday staple! Shaina even included free printables—holiday gifting can’t get much easier!

Gingerbread Men In A Jar Recipe from Food For My Family

Have you ever given cookies in a jar before? What are your favorite recipes?

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Gluten-Free Pumpkin Cupcakes for Fall Birthdays!

Pumpkin cupcake filled with caramel and topped...

Pumpkin cupcake filled with caramel and topped with cream cheese buttercream (Photo credit: Wikipedia)

With summer leaving and fall beginning we are excited about fall flavored cupcakes! Today we have a recipe for gluten-free pumpkin cupcakes with orange cream cheese frosting—yum! Enjoy these at your next fall birthday bash, or just because it’s fall!

Cupcake Ingredients:

  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 1 cup packed brown sugar
  • 1 tbsp molasses
  • 1 tbsp honey
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup pumpkin purĂ©e
  • 2 cups Red Mill’s gluten-free flour
  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp of pumpkin pie spice
  • 1/2 cup buttermilk (if you don’t have buttermilk you can make it by combining 1/2 cup of milk with 1/2 tbsp of lemon juice or vinegar and letting it stand for 10 minutes before mixing in)
  • 1/2 cup chopped pecans
  • 1 cup raisins (your favorite variety—we love golden raisins here)

Frosting Ingredients

  • 3 oz cream cheese, softened
  • 2 tbsp butter, softened
  • 1 tsp orange zest
  • 2 tbsp fresh orange juice
  • 2 1/2 cups confectioners’ sugar
  • 3/4 cup chopped walnuts

Cupcake Directions:

  1. Preheat the oven to 350°F. Place an oven rack in the center of the oven.
  2. In a mixer (or using a large bowl and a hand mixer), beat the butter, molasses, brown sugar, and honey together until light and fluffy, about 2-3 minutes. (Start on low-speed and increase to high-speed to get the mixture light and fluffy.)
  3. Add the eggs, one by one, mixing well after each addition. Add the vanilla and pumpkin purée. Beat until well mixed.
  4. In a separate bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.
  5. Use a wooden spoon to mix in the pecans and raisins.
  6. Arrange paper cupcake holders in a muffin tin. Spoon the batter into the cupcake paper cups, filling them close to the top of the cups. Bake about 18 minutes, or until a toothpick inserted in the middle comes out clean.
  7. Remove from oven to a rack. Let cool completely before frosting.

Frosting Directions:

  1. Beat the cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner’s sugar until blended and smooth.
  2. Spread icing on cooled cupcakes and sprinkle with walnuts!

What is your favorite fall flavor?

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Rainbow Jello Squares

 

This adorable recipe comes from my boyfriend’s mother, and I made it for his college graduation party this past weekend. It was one of the few requests he had for the party menu, (as the colorful squares brought back fond memories of family gatherings as a child :)).  These pretty and yummy little squares would be great for a summer birthday bash or a BBQ! It’s pretty simple, just takes a little patience to let the jello set!

Ingredients:

  • 2 envelopes of Knox gelatin
  • 1 cup boiling water
  • 1/4 cup cold water
  • 3/4 cup sugar
  • 1- 12oz. can evaporated milk
  • 4 flavors Jello – small boxes (such as: lemon,orange,lime and strawberry)
  • 1 cup of boiling water for each of the boxes of Jello – 4 cup total

Directions:

  1. Dissolve together Knox gelatin and 1 cup of boiling water. Mix together the cold water,sugar and milk. Add dissolved gelatin. Set the mixture aside.
  2. To each box of Jello add 1 c. hot water. Set aside.
  3. Construct the layers! Use a large rectangular pan for thinner layers, or a smaller pan for thicker layers.
  4. Pour 1 flavored Jello into pan for first layer. Gel in your fridge then add 1 c. of milk mixture for second layer. Allow the milk mixture to gel, then another flavored layer.
  5. Continue alternating, ending with flavored Jello. Each layer is about 1 c. of liquid.
  6. When completely gelled, cut into cubes.

Note: Since the jello is concentrated it will tend to set at room temperature if you let them sit out for a long time.

What recipes remind you of family gatherings from childhood?

 

 

 

 

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Easy Party Recipes: Peanut Butter and Jelly Sushi Rolls!

This delicious and adorable peanut butter and jelly recipe comes from All Recipes, and takes a mere 5 minutes to whip up. It’s perfect for parties, or would even be cute for packing in your kid’s lunchbox!

Peanut Butter and Jelly Sushi Rolls – Servings: 1

Ingredients:

  • 2 Tbsp of your favorite peanut butter
  • 2 Tbsp of your favorite jam, jelly, or preserves
  • 2 slices of bread (we love whole wheat or white-wheat for this recipe!)

Directions:

  1. Remove the crusts from bread (save for breadcrumbs in another recipe). With a rolling pin or large soup can, completely flatten bread.
  2. Spread 1 tablespoon of peanut butter and 1 tablespoon of fruit spread on each slice of bread.
  3. Roll each slice into a tight spiral. Cut each spiral into 4 pieces.

There are so many fun ways to change this recipe up. Some ideas include:

  • Swap peanut butter for almond butter or Nutella
  • Use sprinkles or granola to give the illusion of “roe” on top of the sushi
  • If using Nutella, swap fruit spread for coconut flakes, marshmallow spread, or thinly sliced bananas!

What would be your ideal sandwich sushi combo?

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Strawberry Rhubarb Muffins!

While muffins are by no means a cupcake, we think they still could have a place at your next party… especially if you are doing a tea party or garden themed party, muffins make an excellent snack, or replacement for traditional cupcakes or muffins.With strawberries in season, we thought there was no better time to share a recipe we love for Vegan Strawberry Rhubarb Muffins. Yum!
Vegan Strawberry Rhubarb Muffins – Makes 8 large or 12 regular sized muffins!
Ingredients:
  • 1 cup plain, unsweetened almond or soy milk
  • 1 teaspoon apple cider vinegar
  • 1/3 cup granulated sugar
  • 1/3 cup dark brown sugar, lightly packed
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups diced fresh rhubarb
  • 1 cup chopped fresh strawberries
  • 2 1/2 cups unbleached, all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • (if you don’t have cardamom, you can omit it or use extra cinnamon instead)
  • 1/2 teaspoon salt
  • Zest of 1/2 orange
  • 1/4 cup chopped walnuts for topping (optional)
  • 1/4 cup rolled oats for topping (optional)
Directions:
  1. Preheat the oven to 400°F. Grease muffin tins with non-stick cooking spray or line with cupcake liners; set aside.
  2.  In a small bowl, whisk together the non-dairy milk and vinegar, and set aside to curdle (this is mixture replaces the buttermilk).
  3. In a medium bowl, add the non-dairy milk and vinegar mixture, sugars, oil, vanilla and orange zest. Whisk together until well combined.
  4. In another bowl, mix together the flour, baking powder, baking soda, cinnamon, cardamom and salt. Mix the rhubarb and strawberries into this dry mixture, carefully tossing to coat with a dusting of the flour mixture to keep the fruit from sinking to the bottom of the muffins.
  5. Pour the wet ingredients into the dry and stir until just combined.
  6. Distribute the batter evenly into the muffin tins and top them with a few sprinkles of white sanding sugar and chopped walnuts or rolled oats if you are using them as a topping.
  7. Bake for 20-25 minutes (depending on the size of muffin pan you use), until a toothpick comes out clean.
  8. Let the muffins cool in the pan for about 10 minutes, then flip the pan over and carefully let the muffins fall out. Turn the muffins over and allow them to finish cooling on a wire rack.

With fresh organic strawberries in our fridge, we are definitely baking these this weekend and will let you know how they turn out!

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Guilt-Free Blueberry, Lemon, & Coconut Squares

We came across this great recipe for low-fat blueberry, lemon, and coconut squares on the Babble’s blog. We’ve made a few tweaks (adding or swapping almonds for coconut), and are sure this recipe will be a crowd pleaser—no belt-loosening required!

Blueberry, Lemon, and Coconut Bars – Makes 16 bars.

Ingredients for Base:

  • 1/4 cup butter, softened
  • 1/4 cup sugar or Stevia in the Raw
  • 1 scant cup unbleached all-purpose or whole wheat flour – we prefer whole wheat!
  • Pinch of salt

Ingredients for Topping:

  • 1 cup sugar or Stevia In The Raw
  • 2 Tbsp. unbleached all-purpose flour
  • 1/2 tsp. baking powder
  • Pinch of Salt
  • 1 large egg
  • 1 large egg white
  • 1/4 cup fresh squeezed lemon juice
  • 1 1/2 cups fresh or frozen (but do not thaw!) blueberries, raspberries or cranberries. Fresh and in-season is always preferred!
  • 1/2 cup shredded coconut, sweetened or unsweetened
  • 1/2 cup sliced almonds (optional)—if you aren’t a coconut fan, or just like almonds!
  • Confectioners’ sugar for sprinkling (optional)

Directions:

  1. Preheat oven to 350°F.
  2. In a medium bowl, stir together the butter and sugar until creamy. Add flour and salt and stir until well combined and crumbly.
  3. Press the mixture into the bottom of an 8” x 8” pan that has been sprayed with nonstick spray or has been lightly greased. Bake for 8-10 minutes, until just barely golden around the edges.
  4. To make the topping, combine the sugar, flour, baking powder and salt in the same bowl. Then add the egg, egg white and lemon juice and stir until well blended and smooth.
  5. Sprinkle the berries and coconut (0r almonds if you aren’t a coconut fan… or a mixture of both) evenly over the base, and pour the lemon filling over top. Bake for 30 minutes, until golden and set. Cool completely in the pan on a wire rack before cutting or freezing. If you like, sprinkle with confectioners’ sugar before serving.

Per square (without almonds): 130 calories, 3.3 g fat (1.9 g saturated fat, 1 g monounsaturated fat, 0.2 g polyunsaturated fat), 24 g carbohydrates, 21 mg cholesterol, 1.6 g protein, 0.7 g fiber. 23% calories from fat

Delicious Strawberry Birthday Cake!

Here is another delicious recipe for birthday cake! Give this strawberry cake a try at your next party and let us know what you think! The recipe was adapted from a recipe at All Recipes found here.

Ingredients for Cake:

  • 1 3/4 cups white sugar or stevia in the raw
  • 1 (3 ounce) package strawberry flavored gelatin
  • 1 cup butter, softened
  • 4 eggs (room temperature) separated into egg whites and egg yolks
  • 2 3/4 cups sifted cake flour
  • 2 1/2 teaspoons baking powder
  • 1 cup whole milk, room temperature (consider swapping out for low-fat milk or fat-free milk)
  • 1 tablespoon vanilla extract
  • 1/2 cup strawberry puree made from fresh or frozen organic strawberries

Ingredients for Icing:

  • 1/3 c. butter
  • 1 (8 oz.) package light cream cheese, softened
  • 1 tsp. vanilla
  • 1 1/2 cups powdered sugar, sifted or equal measure stevia in the raw
  • 1/3 cup strawberry puree made from fresh or frozen organic strawberries

OR

  • 2 packages store-bought vanilla or cream cheese frosting
  • 1/3 cup strawberry puree made from fresh or frozen organic strawberries

Directions:

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans (or line them with parchment paper to prevent sticking).
  2. In a large bowl, cream together the butter, sugar (or stevia) and dry strawberry gelatin until light and fluffy.
  3. Beat in the egg yolks one at a time, mixing well after each.
  4. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree.
  5. Beat the egg whites in a glass or metal bowl to soft peaks (for about one minute). Gently fold the egg whites into the batter in small batches. Be careful not to over-mix the batter and break the peaks.
  6. Then, divide the batter evenly between the prepared pans.
  7. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean.
  8. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
  9. After the cakes have cooled, frost between the layers, on the sides and top of cake. Consider decorating with fresh slices of strawberry and sprinkle with walnuts!
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DIY: Decorate Balloon Cupcakes

Looking for a fun and cute way to decorate cupcakes for your next party? Try this idea from Disney’s Family Fun site!

What you’ll need:

  • Cupcakes
  • Frosting (different colors, or use safe food coloring)
  • Curling ribbon or cloth ribbons

Directions:

  1. Frost the cupcakes in different colors such as green, red, blue, yellow, pink, or orange and arrange the cupcakes on a large platter or table.
  2. Tape a length of ribbon to the bottom of each cupcake.
  3. Tie all the ribbons together and curl the ends. Admire your adorable balloon cupcakes

To see the original tutorial click here!

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Organic Carrot Birthday Cake, Yum!

This recipe serves 20

Many store-bought birthday cakes are loaded with sugar, frosting, and unhealthy ingredients. This carrot birthday cake is made with wholesome ingredients that kids and adults are sure to love.

Cake Ingredients:

  • 4 cups organic whole wheat pastry flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 3/4 teaspoon freshly grated nutmeg
  • 1-1/2 teaspoons sea salt
  • 8 organic eggs
  • 2/3 cup organic maple syrup or agave nectar
  • 2/3 cup organic oil (or reduce the fat and calories in this recipe by using 2/3 cup low fat vanilla yogurt or applesauce in place of oil)
  • 1 tablespoon pure vanilla extract
  • 4 cups finely shredded organic carrots
  • 2 cups chopped organic walnuts
  • 2 cups dried raisins or currants

Frosting:

  • 4 (8-ounce) packages organic cream cheese, softened at room temperature (or reduce the fat by opting for low fat cream cheese)
  • 1 stick (1/2 cup) organic butter, softened at room temperature
  • 2 tablespoons pure vanilla extract
  • Finely grated zest of an organic lemon
  • 2 to 3 tablespoons fresh organic lemon juice
  • Organic confectioners’ sugar (or stevia) to taste

Directions:
1. Preheat your oven to 350 degrees F. Then grease and flour two 9×13-inch baking dishes. Set aside.

2. In a large bowl, whisk together flour, spices and salt. In a second large bowl, whisk together eggs, syrup, oil and vanilla. Stir flour mixture into egg mixture until just combined.

3. Once you have combined the wet and dry ingredients, you can mix in the carrots, walnuts and raisins (or currants). Divide this mixture between the two baking dishes. Bake for 1 hour. Remove from oven and let the cakes cool for 15 minutes.

4. While the cakes are cooling, beat the cream cheese, butter, vanilla, lemon zest and lemon juice until smooth. Then add sugar (or stevia), beating well to incorporate.

5. Carefully invert the cakes. Place one cake on a cake board. Generously spread the top with frosting. Set second cake on top. Cover the sides and top with frosting. Save any leftover frosting in an airtight container in the refrigerator and use on muffins or cupcakes.

This recipe was adapted from a recipe at She Knows found here.

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