Lemon Pistachio Cake

Lemon Pistachio Cake

With Lemon Buttercream Frosting!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 45-50 minutes

Ingredients 

Betty Crocker Lemon Cake mix

2 cups crushed pistachio (unsalted or low salt) divided 

3 eggs

1 cup milk

1/2 cup butter, melted

2 tbsp olive oil

1/2 cup sweetened condensed milk

1 cup sweetened coconut shavings

2 tsp vanilla extract

zest of 1 lemon

Cooking spray

Cooking Tools

Deep Tart pan with removable bottom

2 large mixing bowl

Electric hand mixer

Lemon Buttercream Frosting

Ingredients

• ½ cup unsalted butter, at room temperature

• 2 cups confectioners' sugar, sifted

• 1 ½ tsp pure vanilla extract

• 2 tbsp milk

• zest of 1 lemon

Toppings

1 cup crushed pistachio 

zest of 1 lemon 

 

Directions

Preheat oven to 350 Degrees F. Spray inside of tart pan with cooking spray and set aside. In a mixing bowl, add the ingredients for the cake, use 1 cup of the pistachios and use a mixer to whip for about a minute to combine well.  Pour batter into the prepared pan and bake in the oven for 45-50 minutes. ( test doneness with a toothpick in the center of cake to come out clean).  Remove cake from oven and cool to room temperature. To make the frosting: In a mixing bowl, add; room temperature butter and cream with a hand mixer. Gradually  spoon in sugar and mix as you go, once sugar is whipped in, add milk, vanilla extract and lemon zest and continue to whip until fluffy. Once cake is cooled completely, Ice the top of cake and place  1 cup crushed pistachio’s around the rim of the cake, then top with additional lemon zest. I prefer the cake chilled before serving.

Serves 8

Tropical Bread Pudding

Tropical Bread Pudding

With A Lemon Glaze!

Difficulty: Easy

Prep Time: 45 minutes

Cooking Time: 50-60 minutes

Ingredients

1/2 loaf crusty bread/ 4-5 cups, cubed

5 eggs

1 1/4 cup sugar

1 1/2 cups whole milk

1 cup sweetened shredded coconut

1 cup Macadamia nuts

1 1/2 tsp vanilla extract 

1 tsp grated fresh ginger

1/4 tsp pumpkin spice

5 Medjool dates, pitted & chopped

1 1/4 stick of butter (melted) + greasing

Cooking Tools

Large mixing bowl

Small mixing bowl

zester

Loaf pan

Directions

Preheat oven to 350 Degrees F.  Mix eggs, sugar, milk, coconut, nuts, dates, spice, dates and melted butter.  Place bread cubes into the liquid and coat, let bread soak for 30 minutes before placing in a well buttered loaf pan. Bake in oven for 50-60 minutes. Drizzle Lemon  Glaze (recipe below) about 15 minutes after pulling it out of the oven to cool slightly. Serve warm, but also can be served chilled.

Serves 6

Lemon Glaze

Ingredients

1 cup confectioners sugar

juice of 1 lemon

zest of 1 lemon

Directions

Mix ingredients in a small mixing bowl until smooth.

Blueberry Lemon Coffee Cake

Blueberry Lemon Coffee Cake
A Perfect Slice With A Cup Of Hot Coffee!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 40 minutes

Ingredients

Duncan Hines Lemon Supreme Cake Mix

3/4 cup coconut oil, melted

juice of half lemon

zest of half lemon

1 cup of water

1 tsp almond extract

3 eggs

2 cups fresh blueberries

Pam cooking spray

Cooking Tools

Bottom release pan

2 medium mixing bowls

Pastry cutter

Whisk 

Directions
Preheat oven to 350 Degrees F. In a whisking bowl, whisk together cake mix, oil, lemon juice, zest, water, extract and eggs.  whisk batter until smooth,then fold in fresh blueberries.  Spray pan with Pam cooking spray evenly.  Pour batter into pan and top with Crumble Topping (recipe below) evenly over cake batter.  Bake in oven for 40 minutes, can broil to for the last minute to a golden brown.
Cool then release from pan.

Crumble Topping
Ingredients
1 cup flour
3/4 cup sugar
1 stick butter, diced 

Directions
Place ingredients in a mixing bowl and use a pastry cutter to cut butter into the flour mixture until crumbles form.  You can also use your hands to create larger crumbles. 

Coconut Poke Cake

Coconut Poke Cake
Elevate A Box Cake Mix With Simple Additions!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30-40 minutes

Ingredients

1 box Betty Crocker White Cake Mix

1 cup + 1/4 cup evaporated milk

1 cup + 2 cups sweetened shredded coconut flakes

1/2 cup coconut oil, melted + greasing

1 can sweetened condensed milk

3 eggs

Cooking Tools

Oblong glass baking dish

1 chop stick ( to poke holes)

Small mixing bowl

Medium mixing bowl

Electric hand mixer

Directions
Preheat oven to 350 Degrees F. Grease baking dish with some coconut oil. In a medium mixing bowl, add; cake mix, 1 cup evaporated milk, 1 cup shredded coconut, 1/2 cup melted coconut oil and eggs, blend well with hand mixer. Pour batter into prepared greased baking pan.  Bake in oven for 30-40 minutes. While cake is baking, in a small mixing bowl add; sweetened condensed milk and 1/4 cup of evaporated milk and whisk. Once cake is done, remove from oven and start poking holes with the back of the chopstick (or similar tool) throughout the cake. Pour mixture of the condensed and evaporated milk all over the top of the cake until it gets absorbed.  Top with the rest of the coconut flakes.  Can be served warm or chilled.
Serves 6 

Double The Ingredients To Feed A Group!

Blueberry Bundt Pancake

Blueberry Bundt Pancake
When You Have To Make Pancakes For A Crowd!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 40-45 minutes

Ingredients

3 cups Bisquick mix

1 1/2 cups milk

3 cups fresh blueberries

1 tsp vanilla extract

1 stick butter, melted

1/2 cup sugar

3 eggs

maple syrup

cooking spray

Cooking Tools

Bundt pan

Medium mixing bowl

Directions
Preheat oven to 350 Degrees F. In a mixing bowl, add; Bisquick mix and milk and whisk. Whisk in eggs, vanilla, sugar, melted butter. Fold in 1 cup of the blueberries into the batter. Spray cooking spray into the bundt pan.  Pour 2 cups of fresh berries into the bottom of the pan.  Pour batter over blueberries and bake in oven for 40-45 minutes.
Once done, remove from oven and invert onto a serving platter.  Serve hot with maple syrup.
Serves 8 

 

Japanese Jiggly Cheesecake

Japanese Jiggly Cheesecake
Absolutely Light And Fluffy, Custard Like With A Hint Of Cheesecake Flavor.  Completely Different From American Style Of Cheesecake!

This is so perfect for the the Christmas Holidays, presenting this at your holiday table as it jiggles!  The time spent making this delicious unusual dessert is well worth it to see the expressions on your family and friends face!  Happy Holidays to all!

Difficulty: Moderate
Prep Time: 45 minutes
Cooking Time: 1 hour 55 minutes
Chilling Time: 5-6 hours

Ingredients

8 oz. cream cheese

1 stick unsalted butter

13 egg whites

6 egg yolks

1/2 cup whole milk

1 1/4 cup sugar

1/4 cup flour

1/4 cup corn starch

2 tsp vanilla extract

powdered sugar for dusting

1 tsp cream of tarter

cooking spray

hot water

Cooking Tools

Ring form release pan

Parchment paper

Tin foil

1 small mixing bowl

1 medium mixing bowl

1 large mixing bowl

Large round cake pan

Flour sifter

Stand mixer or electric hand mixer

1 small saucepan

Rubber spatula

Directions
Prepare ring form pan, 1st wrap foil around the bottom and side with several layers of foil so water does not penetrate your cake. Cut parchment to line the bottom of the pan and up the sides of the pan, at least a couple of inches higher then the top of rim. Spray cooking spray bottom and sides before placing the parchment to help it stick to the bottom and sides.
Preheat oven to 320 Degrees F.  In a saucepan, melt cream cheese, butter, vanilla and milk.  Whisk ingredients on low heat until smooth; remove from heat to cool. In a small mixing bowl, sift in flour and corn starch, set aside. Place 6 egg yolks into a medium mixing bowl. Once cream cheese mixture is completely cooled, whisk the cream cheese into the egg yolks until smooth. Whisk in the sifted flour/cornstarch into the cream cheese/ egg yolk mixture until silky smooth, set aside.  In a large mixing bowl/Stand mixer, use electric hand mixer, add egg whites and cream of tarter and whisk on high until almost stiff peaks form. Slowly add sugar to the fluffy egg whites while still whisking on high until the sugar is mixed in and the peaks are stiff. Fold in with a rubber spatula the egg yolk, cream cheese mixture into the egg whites.  Fold in small amounts at a time until batter is completely blended ( making sure not to have yellow or white streaks throughout the batter). Pour the batter into the prepare baking dish. Place Ring form into another larger baking pan with hot water. Bake in oven for 25 minutes, then reduced heat to 280 Degrees F  and continue to bake for 1 hour, 30 minutes. ( Do Not Open The Oven!) Remove cake from oven and remove from water, let cool for 5 minutes before releasing the ring and removing the ring and parchment from the sides of the cake. Place on a serving dish and dust with powdered sugar.  Can be served warm or you can chill for 5-6 hours in the refrigerator.
Yields 1 cake

Soft As Cotton and Airy With A Light Sweetness, I Prefer My Slice Chilled!

Wrap Foil Around Pan With Several Layer!!

Chocolate Pear Cake

Chocolate Pear Cake
A Box Cake Mix Can Be Elevated To Something Elegant!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 50-60 minutes

Ingredients

Betty Crocker Dark Chocolate Cake Mix

3-4 whole pears, peeled, stem on

1 cup milk

3/4 cup softened butter

1/4 cup vegetable oil + greasing

2 tsp almond extract

3 eggs

confectioners sugar for dusting

Cooking Tools

Nonstick loaf pan

Parchment paper

Medium mixing bowl 

Directions
Preheat oven 350 Degrees F.  Whisk together dry and liquid ingredients until well blended. Grease loaf pan and line the long side of pan with parchment paper allowing for some overhang (this allows for easier lifting of the cake out of the pan). Pour some batter to line bottom of pan.  Place 3-4 pears in the center of the bake pan allowing for space in between. Pour the batter slowly and evenly around the pears. Bake in oven for 50-60 minutes, insert toothpick to see if it comes out clean. Remove from oven and let rest in pan for 15 minutes before removing.
Yields 1 loaf 

Lemon Strawberry Crumb Cake

Lemon Strawberry Crumb Cake

The Tasty Combination Of A Crumb Cake And A Strawberry Shortcake!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 50-60 minutes

Ingredients

1 box Dunkin Hines Lemon Cake Mix

4 cups fresh strawberries, diced

3 eggs

1/3 cup vegetable oil

2 tbsp sour cream

zest of 1 lemon

juice of half lemon

1 cup water

butter for greasing

whip cream for topping

Cooking Tools

Rectangle glass baking dish

Large mixing bowl

Medium mixing bowl

Electric hand mixer

Medium sauce pan

Pastry cutter 

Directions
Preheat oven to 350 Degrees F. In the mixing bowl, whisk on high the cake mix, eggs, oil, sour cream, lemon zest, lemon juice, water and whisk until smooth and blended. Pour batter into the greased baking dish. Evenly layer the diced strawberries on top, no need too press down. Bake for 20 minutes.  Remove from oven and evenly layer the crumb topping (recipe below) on top of the half cooked cake. Place back in the oven and cook for additional 25-30 minutes.  Cool cake, serve with Strawberry Sauce and whip cream.
Serves 8 

Crumb Topping
Ingredients
1 1/2 cup flour
3/4 cup sugar
1 stick cold butter, diced
1/2 tsp vanilla extract
Directions
Place all ingredients in a mixing bowl, using a pastry cutter, blend. Combine until mix of large and small crumbs.

Strawberry Sauce
Ingredients
3-4 cups, fresh strawberries, diced
3/4 cup sugar
juice of half lemon
Directions
Place all ingredients in a sauce pan and cook for five minutes on medium heat.  Remove from heat and cool.

Hawaiian Pudding Cake

Hawaiian Pudding Cake
A Lovely Dense, Moist & Delicious Cake!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour, 10 minutes

Ingredients

1 box Duncan-Hines Yellow butter cake mix

1 box vanilla pudding mix

2 cups canned crushed pineapple plus juices

1 cup sweetened coconut flakes + 2 cups topping

3/4 cup evaporated milk

1 tsp vanilla extract

7 tbsp room temperature butter

3 eggs

Cooking Tools

Bottom release pan

Large mixing bowl

Electric hand mixer

Directions
Preheat oven 350 Degrees F.  Place all ingredients in a mixing bowl and mix until well blended.  Grease pan and pour batter.  Bake in oven for 1 hour, turn off oven and let cake remain in oven for additional 10 minutes.  Cool cake completely and top with Sweetened coconut flakes.  Refrigerated cake is also delicious.
Serves 8

 

Madeira Cake

Madeira Cake
Serve With A Glass Of Madeira Wine!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour

Ingredients
2 sticks unsalted butter (softened)
1 cup superfine sugar + sprinkling
grated zest and juice of 1 unwaxed lemon
3 large eggs
1 1/3 cups self-raising flour
2/3 cup almond flour
1 cup candied lemon peel (optional)
Madeira wine (optional)

Cooking Tools

Large mixing bowl

parchment paper

Loaf pan

Hand mixer

Directions
Preheat the oven to 325ºF. Butter and line bottom of loaf pan with parchment paper cut to fit. Cream the butter and sugar, and add the lemon zest. Add the eggs one at a time with a tablespoon of the flour for each. Then gently mix in the rest of the flour, Almond flour and, finally, the lemon juice.  Place batter into greased prepared pan. Sprinkle with superfine sugar (about 2 tablespoons should do it) as it goes into the oven, and bake for 1 hour or until a cake-tester comes out clean. Remove to a wire rack, and let cool in the tin before turning out. Place candied lemon peels on top and serve with a glass of Madeira wine.
Serves 6 

Berry Caramel Angel Food Cake

Berry Caramel Angel Food Cake
Beautiful, Delicious & Easy!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 15 minutes

Ingredients

1 Angel Food Cake (store bought) 

3-4 cups assorted fresh berries

1/4 cup super fine sugar

whip cream

Caramel Sauce

Ingredients

1 cup light brown sugar

1/4 cup evaporated milk

1/2 stick butter

1 tsp vanilla extract

pinch of salt 

Cooking Tools

Small sauce pan

Medium mixing bowl

Directions
In a small sauce pan, add; brown sugar, milk, butter, vanilla extract, salt and stir on low heat until desired consistency.  Remove sauce from heat and cool. In a mixing bowl, add; berries, sugar and toss until sugar dissolves.  Place mixed berries on top of Angel Food Cake and drizzle with Caramel sauce.  Top with whip cream if desired.
Serves 6

Cherry Cake

Cherry Cake
I Love To Use Fresh Cherries In Baking!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 45-50 minutes

Ingredients

1 1/2 lbs. fresh cherries, pitted

1/2 cup fine sugar

1 box yellow cake mix

1 1/2 stick butter, melted + greasing

1 cup water

1 tsp almond extract

1 tsp vanilla extract

1 cup almond slices

3 eggs

Cooking Tools

Spring form pan or cake pan

Large mixing bowl

Hand mixer

Directions
Preheat oven to 350 Degrees F.  Place cake mix, water, eggs, melted butter, sugar, almond and vanilla extract. Whip ingredients well.  Fold in fresh pitted cherries and pour into greased spring form pan or whatever pan you like to use and top with almond slices evenly. Bake for 45 minutes to 50 minutes. Check to see if it has bake through with the toothpick to make sure it comes out clean. If it browns to quickly on to, cove with foil. Let rest for 15 minutes before you use a sharp knife around the inside rim of pan before releasing the spring form pan. Cook's Note: If you are not using a spring form pan, than adjust baking time accordingly.
Serves 6-8 

Moroccan Honey Cake

Moroccan Honey Cake
Very Aromatic and Lightly Sweet Cake
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 45 minutes

Ingredients

4 1/2 sticks butter, room temperature

2 1/2 cups sugar

8 eggs

3 1/4 all-purpose flour

2 tbsp baking powder

1 cup almond flour

1 tsp salt

1/2 cup buttermilk

1 tsp vanilla bean extract

1 tsp almond extract

1 tsp orange blossom water

1 cup honey

2 cup almond slices

Cooking Tools

(2) 10 inch spring form pans

2 large mixing bowls

Hand mixer

Directions
Preheat oven 350 Degrees F.  Grease the spring form pans and set aside.  In a large mixing bowl, whip together butter, sugar, orange blossom water,vanilla bean extract and almond extract until fluffy.  Whip eggs one by one in the sugar butter mixture.  Combine flour, almond flour, baking powder and salt in another mixing bowl.  Fold in flour mixture into the egg mixture slowly and incorporate well.  Mix in the buttermilk until blended evenly.  Pour batter evenly into the prepared spring form pans.  Place in oven and bake for 45 minutes. Remove from the oven and pour honey evenly over the two cakes and sprinkle with the almond slices.  Keep in pan until slightly cool, then release the sides of the spring form pan and serve.
Yields 2 cakes

Black Forest Cupcakes

Black Forest Cupcakes
I Had To Use Cupcake Vineyards Black Forest Wine In This Decadent Dessert! This Is Becoming One Of My Favorite Reds!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 30 minutes

This Recipe Is As Simple As it Gets!

Ingredients

Organic Arrow Mills Chocolate Cake Mix

1 1/4 cup Cupcake Vineyards Black Forest Wine

1  1/2 sticks butter, melted

12-24 Bordeaux Maraschino cherries, stems removed

2 eggs

prepared Butter Cream Frosting

Cooking Tools
Muffin pan ( 6 or 12 count)
Muffin liners
Medium mixing bowl
Piping bag with tip
Cooling rack
Whisk

Directions
Preheat oven to 350 Degrees F.  In a mixing bowl, whisk together cake mix, wine, melted butter and eggs. Whisk ingredients until well incorporated.  Line cupcake pan with liners and place 2 cherries in the bottom of each liner. Fill liners with the cake batter almost to the top.  Bake in oven for 25-30 minutes.  Completely cool on rack before piping frosting on cupcakes.
Yields 6-12

Cupcake Vineyards Black Forest Wine enhances the deep dark flavor of the rich chocolate.  Subtle flavors of the wine runs throughout the cupcake!

The Bordeaux Maraschino Cherries adds the burst of extra sweetness and another level of flavor to the cupcakes!

Pineapple & Banana Dump Cake

Pineapple & Banana Dump Cake
So Easy, So Delicious!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 40-45 minutes

Ingredients
4 cups fresh pineapple chunks + juices
2 large bananas, smashed
1 box vanilla cake mix
1 1/4 stick butter, diced

Cooking Tools
Baking Dish

Directions
Preheat oven 350 Degrees F.  In a baking dish, place pineapples evenly with juices, lay smashed bananas on top of pineapple. Pour vanilla cake mix on top of the pineapples and bananas, lay diced butter on top of cake mix and use a fork to toss butter lightly in the cake mix.  Bake in oven for 40-45 minutes and golden brown.  Set aside to cool.
Serves 6