Dessert Recipes

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Honey Pound Cake

July 9, 2014 by Kay Leave a Comment

Honey Pound Cake is super dense and super sweet with the taste of honey.

Fresh berries are so in season right now and I thought I would share a pound cake recipe to serve with your fresh berries. I usually make a cream cheese pound cake. I ran across a recipe that uses honey and I thought that would be so delicious with fresh berries.

I am amazed how much the honey flavor comes through in this recipe. I recommend using a local home grown honey, it really will make a difference in this recipe. I used a honey made in Minnesota, AMES. I bought it at the Minneapolis Farmers Market. When ever I visit my daughter, Kiley we always make a stop at the farmers market, it is fabulous!

Here is a tidbit, from spring to fall most areas have a farmers market. I suggest visiting and supporting local farmers. You will get fresh produce and you are buying local. It’s also nice to talk to the farmers and ask for suggestions or find out more about their farm. I firmly believe in buying local, it keeps the local economy thriving.

To find a farmers market in your area, click here

Enjoy!

Honey Pound Cake

Rating: 51

Honey Pound Cake

Ingredients

1 cup butter, softened
1 1/3 cup sugar
¼ cup honey, local honey if possible
5 large eggs
2 tsp. vanilla
1¾ cup flour, sifted
1 tsp. baking powder
½ tsp. salt

Instructions

Preheat oven to 325 degrees. Line a 9 x 5 inch loaf pan with parchment paper (see my photo) and spray with cooking spray.
In your mixer, beat the butter, sugar, and honey together for 2-3 minutes.
Beat in the eggs, one at a time, making sure they are fully incorporated before adding another egg. Add the vanilla and mix to combine.
Sift together the flour, baking powder and salt. Add 1/3 of the dry mixture and mix to incorporate, repeat this step 2 more times.
Add the batter to your prepared pan. Bake for 1 hour to 1 hour and 20 minutes, until a toothpick inserted into the center of the cake comes out clean.
Cool the cake for 15 minutes before removing from the pan. To remove, take a knife and go around the perimeter of the pan to loosen the cake, make sure to go on the outside of the parchment paper. Take hold of the 2 side of the parchment paper with 2 hands and life the cake up and set on a cutting board to finish cooling.

Notes

Serve with fresh berries and ice cream. Adapted from White Lights on Wednesday.

http://www.lovefoodwillshare.com/honey-pound-cake/

The batter should be light & fluffy.

Add a piece of parchment paper and spray with cooking spray.

Add the batter to the pan.

Pull the cake out by loosening the edges and pulling the cake out by gripping the parchment paper.

I love the golden color.

Sweet & Delicious

Honey Pound Cake

It’s a really dense cake full of honey flavor.

Strawberry Rhubarb Sauce on Berry Blue Cake

July 2, 2014 by Kay Leave a Comment

Strawberry Rhubarb Sauce is a sweet topping with a hint of cinnamon. Serve it on Berry Blue Cake for a festive look on the 4th of July.

Strawberry Rhubarb Sauce starts by boiling rhubarb, water, sugar and lemon zest on the stove until the rhubarb is soft. Then add in the fresh strawberries, lemon juice, cinnamon and some food coloring (to get a bright red color) and the sauce is ready to eat!

Serve this wonderful sauce on cake (see below for my easy Berry Blue Cake), ice cream, pancakes or biscuits.

Going with my theme of red, white and blue this week in honor of the 4th of July I made a quick Berry Blue Cake. It is a box cake mix with jello added in to give the blue color. Kids and adults will both love this dessert.

Enjoy!

Strawberry Rhubarb Sauce on Berry Blue Cake

Rating: 51

Strawberry Rhubarb Sauce on Berry Blue Cake

Ingredients

2 cups fresh rhubarb, chopped into small pieces
¾ cup water
1/3 to ½ cup sugar
Grated peel of 1 small lemon
Pinch of salt
1 ½ cups fresh strawberries, cut into small pieces
Juice of ½ the lemon
¼ tsp. cinnamon
4 drops red food coloring, optional

Instructions

In a small saucepan, add the rhubarb, water, sugar, lemon peel and salt; stir to combine. Over medium high heat, bring the mixture to a boil. Reduce the heat to low and cook uncovered for 10-12 minutes, until the rhubarb is soft.
Remove the pan from the heat and stir in the strawberries, lemon juice, and cinnamon, stir to combine. Add the food coloring, if you wish, stir to combine.
Serve over cake or ice cream.

Notes

For the Berry Blue Cake Ingredients: 1 box white cake mix, plus the ingredients indicated on the box 1 small box Berry Blue Jello Mix

Make cake according to package directions. Pour half of the batter into your cake pan. Add the dry jello mix to the other half of the batter and mix to combine. Pour the blue batter in the cake pan. Bake according to package direcitons.

http://www.lovefoodwillshare.com/strawberry-rhubarb-sauce-berry-blue-cake/

The Sauce

Cinnamon is delicious in this sauce.

Every bite is yummy!

Red, White & Blue

Strawberry Rhubarb Sauce

Individual Rhubarb Bundt Cakes

May 27, 2014 by Kay Leave a Comment

Individual Rhubarb Bundt Cakes are the perfect mix of a sweet cake and the tartness of rhubarb topped with a sweet rhubarb curd. I hope everyone enjoyed their Memorial Day weekend. The weather in Wisconsin was beautiful, I couldn’t have asked for better weather. I did spend some time in the kitchen but I also attended a birthday party for my 4 year old niece and almost 2 year old nephew. The party was outside and it’s always fun watching young kids play and entertain. My brother and sister-in-law, Dave & Kathy, are here from New Hampshire along with their daughter, Sarah, from Baltimore. When they come to town we always go out for fish, perch to be exact, because you can’t get a Wisconsin Fish Fry anywhere else! The other item they enjoy when in Wisconsin is cheese curds, deep fried to a golden brown and they go real well with the fish fry! This nice weather brings rhubarb fresh for the picking. I went and picked a bag full the other day. I froze some of it and the rest I used in today’s recipe, Individual Rhubarb Bundt Cakes. Moist, sweet lemon flavored bundt cake with tart rhubarb mixed in.

Enjoy!

Individual Rhubarb Bundt Cakes

Rating: 51

Yield: 4 Cakes

Individual Rhubarb Bundt Cakes

Ingredients

1¼ cups plus 1 tbsp. flour, divided
1 tsp. baking powder
½ tsp. salt
½ cup, 1 stick, unsalted butter, softened
¾ cup plus 1 tbsp. sugar
Zest of ½ lemon
2 eggs
¼ tsp. lemon extract
½ cup, minus 1 tsp. buttermilk
1½ cups chopped fresh rhubarb
1 jar, rhubarb or lemon curd

Instructions

Heat oven to 350 degrees. Spray the bottom and sides of 4 1-cup mini bundt cake molds.
In a large bowl, whisk together 1¼ cups flour, baking powder and salt.
In the mixer, cream the butter, sugar and lemon zest until combined, about 2 minutes on medium speed. Add the eggs, one at a time, mixing after each one until combined. Add the lemon extract and mix until combined.
Alternately mix in the flour mixture and buttermilk into the batter mixture, beginning and ending with the flour mixture, mixing after each addition on low speed.
Toss chopped rhubarb with remaining 1 tablespoon flour. Stir half of the rhubarb into the batter.
Divide batter evenly among prepared mini bundt cake molds. Top evenly with remaining rhubarb.
Bake cakes 20 to 25 minutes until golden brown on the edges and a toothpick inserted in the center comes out clean.
Cool the cakes in the pan for 15 minutes. Remove the cakes from the pans and finish cooling on a wire rack.
When ready to serve, spoon some of the curd into the center of the cake.

http://www.lovefoodwillshare.com/individual-rhubarb-bundt-cakes/

Cake Batter

Add rhubarb to the top of the batter.

Bake until golden.

Makes 4 individual cakes.

Rhubarb Curd really takes this cake over the edge.

Beautiful colors.

Get some curd with each bite.

Adapted from Girl Versus Dough

Lemon Ricotta Cake

May 5, 2014 by Kay 4 Comments

Lemon Ricotta Cake is a super moist cake that is perfect served with fresh strawberries.

One thing you can find lots of in Italy is lemons and my recipe for Lemon Ricotta Cake takes me back to my trip to the Amalfi Coast and the tons of lemons the size of pineapples, I am not kidding, they were that big!

How was everyone’s weekend? We had a dinner party on Friday night and had some friends over. My husband, Mr. B broke out his smoker for the year and he smoked a pork butt and as always, it was very delicious. He has mastered smoking a pork butt.

Along with the smoked pork I served a roasted cauliflower salad, baked beans, and paprika garlic corn. I will feature the salad and baked beans in the next week or so, they are new recipes. The Paprika Garlic Corn I featured not so long ago and let me tell you, it has such a great flavor.

I also made a Raspberry Sauce to use in Mimosa’s and as a topping for the ice cream we had for dessert. To go with the Raspberry Sauce I made a Cinnamon Fudge Sauce to serve with the ice cream. Again, I will feature those recipe’s at a later date.

Mother’s Day is fast approaching, I will feature some recipes this week that would be great for a Mother’s Day Brunch or as a special dessert for your Mom. First up, Lemon Ricotta Cake. Ricotta cheese helps to make this cake extra moist and the lemon zest gives the cake an extra zip of lemon which I love. I love citrus flavored desserts.

Enjoy!

Lemon Ricotta Cake

Rating: 51

Yield: 8 Servings

Lemon Ricotta Cake

Ingredients

3/4 Cup Softened Butter
3/4 Cup Granulated Sugar
Zest From 2 Large Lemons
1 Tsp. Lemon Extract
3 eggs, Separated
1 Cup Whole Ricotta Cheese
1/2 Cup Plus 3 Tablespoons All-purpose Flour
2 Tsp. Baking Powder
Dash of Salt
Fresh Strawberries for serving

Instructions

Preheat oven to 325 degrees F. Grease and flour an 8 inch spring form pan.
In your mixer, beat the butter and sugar until light and fluffy, about 2 minutes.
Add the lemon zest, extract, egg yolks and ricotta cheese. Mix until combined.
Sift together the flour, baking powder and salt. Slowly add to the butter mixture, mix until combined.
Add the egg whites to a bowl, using your hand mixer beat the egg whites until they form stiff peaks.
GENTLY fold the egg whites into the batter by hand.
Spread the batter into the prepared pan and level the top with a spatula.
Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
Cool to room temperature before serving. Serve with fresh strawberries.

http://www.lovefoodwillshare.com/lemon-ricotta-cake/