Recipes - Cakes And Other Baked Desserts

neely

May the purr be with you
Veteran
Joined
Dec 22, 2005
Messages
15,205
Purraise
34,456
They look fabulous and I bet they taste just as good. :thumbsup: I remember making my fair share of tie-dye tee shirts with my kids when they were young. :rbheart: Thanks for bringing back the memories.
 

rubysmama

Forum Helper
Staff Member
Forum Helper
Joined
Nov 25, 2013
Messages
21,569
Purraise
51,027
Location
Canada
We made tie dye cupcakes once. You just separate the batter into different bowls, add food colouring, then put a bit from each colour in each cupcake cup, and swirl the batters around with a knife. We went with pastel colours, and the cupcake pictured isn't the best example, but it's the only pic I have.

1628448847549.png


1628449014574.png
 

LTS3

TCS Member
Staff Member
Forum Helper
Joined
Aug 29, 2014
Messages
18,272
Purraise
18,165
Location
USA
Peanut Butter and Apple Snacking Cake

1630886164980.png


Serves 9

Ready in 50 mins

Prep time 10 mins

Cooking time 40 mins

Ingredients

  • Cooking spray
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1/3 cup vegetable or canola oil
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 large Honeycrisp apple, peeled, cored, and finely chopped
  • 2/3 cup peanut butter chips, divided
Steps

  • Preheat oven to 350°F. Coat an 8x8-inch baking pan with cooking spray and line with parchment.
  • In a large bowl, whisk together the brown sugar and eggs until well combined and foamy. Whisk in the oil, vanilla, and salt until combined. Add the flour, baking powder, and baking soda and whisk until just combined and smooth. Using a rubber spatula, fold in the apple and half of peanut butter chips.
  • Transfer batter to prepared pan, and spread into an even layer to distribute apples. Top with remaining peanut butter chips. Bake 30–40 min., until toothpick inserted into center comes out clean.
  • Cool cake in pan on a wire rack 15 min. Run a small knife or icing spatula around edges to loosen. Remove cake from pan and cool completely on wire rack.
Tips

Once cooled, wrap cake tightly in plastic and store at room temperature for up to 3 days.
 

LTS3

TCS Member
Staff Member
Forum Helper
Joined
Aug 29, 2014
Messages
18,272
Purraise
18,165
Location
USA
Easy-Peasy Cinnamon-Sugar Cranberry Tea Cake

Yield: 12 servings

Ingredients
  • ¹⁄3 cup granulated sugar
  • 2 teaspoons plus 1½ teaspoons ground cinnamon
  • 2 cups fresh cranberries, coarsely chopped
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon table salt
  • ¾ teaspoon ground cardamom
  • ¹⁄3 cup vegetable oil
  • 1 tablespoon pure vanilla extract
  • 1 ¼ cups light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2/3 cup buttermilk
  • Turbinado or granulated sugar, for sprinkling
Instructions
Preheat your oven to 350° and set a rack to the middle position. Generously grease an 8- or 9-inch square baking pan with cooking spray or softened butter and line the bottom and two short sides with parchment paper.

In a small bowl, combine the granulated sugar and 2 teaspoons cinnamon in a small bowl. Add the cranberries and toss to coat.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cardamom, and the remaining 1½ teaspoons cinnamon. Set aside.

In a large bowl, combine the oil, vanilla, and brown sugar and whisk vigorously to combine. Add the egg and yolk and whisk again. Add the buttermilk and whisk a final time.

Gently fold the dry ingredients into the wet ones using a rubber spatula. Add the cinnamon-sugar berries and fold to combine. Stop folding when there is still a streak of flour or two. Transfer the batter to the prepared pan. Sprinkle the cake with sugar and bake until a tester inserted in the center comes out with just a few moist crumbs, about 40 minutes, rotating the cake halfway through baking. Let cool. Serve slices warm or at room temperature.
 

betsygee

Just what part of meow don't you understand.
Staff Member
Moderator
Joined
Mar 17, 2013
Messages
25,609
Purraise
12,965
Location
CA, USA
Norwegian pepperkaken (pepper cakes) aka gingerbread. First time I’d made them—they’re good, a little spicier than regular gingerbread.

96A9AB42-E630-4E1B-8257-2EFF4CA40E13.jpeg
 

catapault

TCS Member
Top Cat
Joined
Oct 5, 2010
Messages
2,751
Purraise
5,886
Decided that dessert for our stay-at-home Thanksgiving dinner a deux will be flourless chocolate orange cake. Don't have the requisite two oranges so I boiled four clementines instead. Will shred them up tonight, prepare and bake tomorrow morning.
 

LTS3

TCS Member
Staff Member
Forum Helper
Joined
Aug 29, 2014
Messages
18,272
Purraise
18,165
Location
USA

Yield 12 muffins
Prep time 20 minutes
Cook time 18 minutes to 20 minutes

Ingredients
  • Paper muffin liners or cooking spray
  • 1 cup packed light brown sugar, divided
  • 4 teaspoons ground cinnamon, divided
  • 1 cup whole or 2% milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Instructions
  1. Arrange a rack in the middle of the oven and heat the oven to 375°F. Line a standard 12-well muffin pan with paper liners or coat the wells with cooking spray.
  2. Place 1/4 packed cup of the light brown sugar and 2 teaspoons of the ground cinnamon in a small bowl and stir to combine, breaking up any lumps of sugar.
  3. Place 2 cups all-purpose flour, 2 teaspoons baking powder, the remaining 2 teaspoons ground cinnamon, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground nutmeg in a large bowl and whisk to combine.
  4. Place 1 cup whole or 2% milk, the remaining 3/4 packed cup light brown sugar, 1/2 cup canola oil, 2 large eggs, and 1 teaspoon vanilla extract in a medium bowl and whisk until well-combined and no lumps of sugar remain.
  5. Pour the milk mixture into the flour mixture and stir until just incorporated and no dry spots remain.
  6. Divide the half batter between the muffin wells, about 2 tablespoons of batter per well. Sprinkle 1 teaspoon of the cinnamon sugar evenly over each muffin. Divide the remaining batter between the muffin wells. Sprinkle each muffin with the remaining cinnamon sugar, about 1 scant teaspoon per muffin.
  7. Bake until the muffins are golden-brown and a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Let cool for 5 minutes before removing the muffins from the pan.
Recipe Notes
Storage: Store muffins at room temperature in an airtight container for up to 5 days or in the freezer for up to 3 months. Thaw frozen muffins at room temperature.

Add-in Suggestions
With a brown sugar and cinnamon ripple through the center, plus a sprinkle on top, these muffins are amazing as is, but if you’re in the mood for something a little extra, try one of these add-ins.

  • Chocolate chips (1/2 cup regular or mini)
  • Toasted nuts (1/2 cup)
  • 1 peeled and diced tart apple, like Granny Smith
  • 1 peeled and diced pear
 

LTS3

TCS Member
Staff Member
Forum Helper
Joined
Aug 29, 2014
Messages
18,272
Purraise
18,165
Location
USA
Cinnamon Roll Cake Recipe


Yield 8 to 10
Prep time 30 minutes
Cook time 25 minutes to 30 minutes

Ingredients
  • 1 stick plus 1/2 tablespoon unsalted butter, divided
  • 3 large eggs
  • 1 cup plus 2 tablespoons whole milk, divided
  • 1 1/4 cups packed light brown sugar
  • 5 teaspoons ground cinnamon
  • 2 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt, divided
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 4 ounces cream cheese
  • 2 1/2 cups powdered sugar
Instructions
  1. Let 1 stick plus 1/2 tablespoon unsalted butter, 3 large eggs, and 1 cup of the whole milk sit on the counter until room temperature, about 45 minutes.
  2. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x13-inch baking pan with 1/2 tablespoon of the softened butter. Place 1 1/4 cups packed light brown sugar and 5 teaspoons ground cinnamon in a medium bowl and whisk to combine.
  3. Place 2 1/4 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon of the kosher salt in a second medium bowl and whisk to combine.
  4. Place the remaining 1 stick unsalted butter and 1 cup granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or large bowl if using an electric hand mixer). Beat on medium-high speed until pale and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, waiting until each is completely incorporated before adding the next. Add 2 teaspoons vanilla extract and beat until combined. Beat in the flour mixture on low speed in two batches, alternating with the whole milk and scraping down sides of the bowl as needed, until just combined. Scrape the batter into the baking pan and smooth into an even layer with an offset spatula.
  6. Sprinkle the brown sugar mixture evenly over the top, then use the flat side of a butter knife to swirl the brown sugar mixture into the batter, being careful not to over swirl and mix it into the batter.
  7. Bake for 15 minutes. Rotate the baking pan and bake until a toothpick inserted into the center of the cake comes out clean, 10 to 15 minutes more. Place the baking pan on a wire rack and let the cake cool completely, about 1 hour.
  8. Cut 4 ounces cream cheese into cubes and place in a medium microwave-safe bowl. Microwave until just melted, stirring halfway through, 30 seconds to 1 minute. Add 2 1/2 cups powdered sugar, the remaining 2 tablespoons whole milk, and the remaining 1/4 teaspoon kosher salt, and whisk until smooth. Drizzle the cream cheese glaze over the cooled cake and serve!
Recipe Notes
Storage: Refrigerate leftover cake in an airtight container for up to 5 days.
 

LTS3

TCS Member
Staff Member
Forum Helper
Joined
Aug 29, 2014
Messages
18,272
Purraise
18,165
Location
USA
Chocolate Hazelnut Tart



Makes one 9-inch tart

CRUST

1cup flour
½cup finely ground hazelnuts
3tablespoons sugar
Pinch of salt
½cup (1 stick) unsalted butter, melted and cooled but still liquid
1teaspoon vanilla extract


1. Set the oven at 350 degrees. Have on hand a 9-inch tart pan with a removable base and 2 rimmed baking sheets. Line 1 sheet with parchment paper and set the tart pan on that sheet.

2. In a bowl, whisk the flour, ground hazelnuts, sugar, and salt to blend them. With a rubber spatula, stir in the melted butter and vanilla until the dough mostly comes together. Work it the rest of the way with your hand.

3. Transfer the dough to the tart pan on the parchment-lined sheet. Press the dough into the pan, spreading it evenly across the bottom and up the sides. Take care not to spread the middle too thin or the corners too thick.

4. Bake the tart for 25 to 30 minutes, turning halfway through baking from front to back, or until it is golden brown. Transfer the tart to a wire rack to cool completely. Leave the oven on.

FILLING

1cup whole hazelnuts (skins intact)
1cup heavy cream
1package (10 ounces) bittersweet or semisweet chocolate chips (about 1 3/4 cups)
½cup chocolate hazelnut spread, such as Nutella


1. Spread the whole hazelnuts on the other rimmed baking sheet. Toast for 10 to 12 minutes, or until the nuts are aromatic and beginning to color. Cool completely and chop the nuts roughly. Discard the skins as they fall off; it's OK to leave some of the skins intact.

2. In a small saucepan over medium heat, bring the cream to a boil. In a bowl, combine the chocolate chips and the cream. Cover and let stand for 5 minutes.

3. Whisk the mixture until it is thoroughly blended. Whisk in the chocolate hazelnut spread. Pour the chocolate mixture into the baked shell and smooth the top. Chill in the refrigerator for 1 to 2 hours, or until set.

4. Garnish the edges of the tart with the toasted hazelnuts. Cut into wedges.

NOTE: To make the crust, pulse chopped or whole hazelnuts until they resemble a course flour; do not over-process the nuts because they'll turn into a paste.
 

LTS3

TCS Member
Staff Member
Forum Helper
Joined
Aug 29, 2014
Messages
18,272
Purraise
18,165
Location
USA
Chocolate-cinnamon swirl buns





Makes 12

FILLING

2tablespoons brown sugar
6ounces bittersweet or dark chocolate chips
teaspoons ground cinnamon
teaspoon ground cloves
teaspoon salt
3tablespoons unsalted butter


1. In a food processor, pulse the brown sugar, chocolate chips, cinnamon, cloves, and salt until the chocolate is coarsely ground. The chocolate should be in tiny pieces, not a powder. If you don't have a food processor, finely chop it with a chef’s knife.

2. In a microwave, melt the butter for 30 seconds, or until melted, or melt the butter in a saucepan over low heat on the stovetop; set aside.

MUFFINS

4cups flour
6tablespoons granulated sugar
4teaspoons baking powder
2teaspoons baking soda
2teaspoons salt
1cup (2 sticks) cold, unsalted butter, sliced 1/4-inch thick
cups buttermilk, or more if needed
Extra flour (for sprinkling)
Confectioners' sugar (for sprinkling)


1. Set the oven at 375 degrees. Line a 12-cup muffin tin with paper liners, or generously butter the indentations. Have on hand a sheet of parchment paper that is 12-by-18-inches.

2. In large a bowl that will hold all the batter, whisk the flour, granulated sugar, baking powder, baking soda, and salt to blend them.

3. Add the butter to the flour and toss with your hands to separate the pieces. With a pastry cutter or 2 blunt knives, cut the butter into the flour until the butter is in baby pea-size pieces.

4. Make a well in the center of the flour and pour in the buttermilk. With a fork, mix the liquid into the flour mixture until it forms large clumps. Add more buttermilk, 1 tablespoon at a time, if the dough seems dry. With your hands, knead the dough in the bowl until it comes together.

5. Set the parchment paper on the counter with the short side facing you. Sprinkle the paper lightly with flour. Set the dough on the paper and pat it into a rectangle. Sprinkle the top lightly with flour. Roll the dough into a 12-by-18-inch rectangle, or the same size as the parchment paper. Lift the dough from time to time to keep it from sticking to the parchment, adding a little more flour, if needed. Sprinkle a little more flour on top of the dough if it starts to stick to the rolling pin.

6. Brush the dough with the melted butter. Spread the chocolate filling on top. Pat it into the dough with your hands.

7. With a large chef's knife or pizza cutter, cut the dough in half horizontally. Each piece should be 12 inches wide by about 9 inches long.

8. Using the parchment paper as an aid, roll the piece closest to you into a log. With a large knife or bench scraper, cut the log into six 2-inch pieces. Set each piece, swirled side facing up, into the muffin cups. Repeat with the second piece of dough.

9. Bake the buns for 25 to 30 minutes, or until they are golden brown. Set the muffin tin on a wire rack to cool. Turn the buns out of the pans and sprinkle with confectioners' sugar.
 

LTS3

TCS Member
Staff Member
Forum Helper
Joined
Aug 29, 2014
Messages
18,272
Purraise
18,165
Location
USA
No Bake Chocolate "Lasagna" Recipe



Serves 12 to 16
Prep time 18 minutes

Ingredients
  • 1 pound Cool Whip whipped topping (5 cups), divided
  • 8 ounces cream cheese
  • 8 tablespoons (1 stick) unsalted butter
  • 1 (14.3-ounce) package Oreo cookies (36 cookies)
  • 3/4 cup powdered sugar
  • 3 1/4 cups plus 2 tablespoons whole milk, divided
  • 1 teaspoon vanilla extract
  • 1 (9-ounce) package Famous chocolate wafer cookies (44 wafers), divided
  • 2 (about 4-ounce) packages instant chocolate pudding mix (not cook and serve)
  • 4 ounces semisweet chocolate
Instructions
  1. Thaw 1 pound Cool Whip (5 cups) if frozen according to package instructions.
  2. Place 8 ounces cream cheese in a stand mixer bowl (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 1 hour. Meanwhile, make the crust.
  3. Melt 1 stick unsalted butter in the microwave or on the stovetop. Place 1 (14.3-ounce) package Oreo cookies in a food processor fitted with the blade attachment. Process until crumbly, about 1 minute. With the motor running, drizzle in the melted butter and process until the mixture looks like wet sand. Transfer the crumbs to a 9x13-inch baking dish and firmly press into the bottom in an even layer. Freeze while you prepare the next layer.
  4. Add 3/4 cup powdered sugar, 2 tablespoons of the whole milk, and 1 teaspoon vanilla extract to the bowl of cream cheese. Beat with the whisk attachment on medium speed until smooth and fluffy, about 2 minutes. Add 8 ounces of the Cool Whip (2 1/2 cups) and fold together with a rubber spatula until combined. Transfer onto the crust and spread into an even layer. Place 22 Famous chocolate wafers in an even layer on top of the cream cheese layer, overlapping them as needed. Freeze while you prepare the next layer.
  5. Place 2 (about 4-ounce) packages instant chocolate pudding mix and the remaining 3 1/4 cups whole milk in a large bowl. Whisk until smooth and thick, 2 to 3 minutes. Transfer to the baking dish and spread into an even layer. Top with the remaining 22 Famous chocolate wafers in an even layer, overlapping them as needed.
  6. Shave 4 ounces semisweet chocolate with a vegetable peeler or finely chop. Spread the remaining 8 ounces Cool Whip (2 1/2 cups) over the chocolate wafers and sprinkle with the chocolate. Cover the baking dish with aluminum foil and refrigerate for at least 4 hours or up to 3 days to let the layers set.
  7. For the cleanest slices, place the baking dish in the freezer for 30 minutes before serving. Cut into squares and serve.
Recipe Notes
Vegan: Because chocolate lasagna isn’t baked, vegan or dairy-free versions of all the ingredients, including Cool Whip, cream cheese, and pudding, can be substituted.
Storage: Refrigerator, covered, for up to 1 week, or freeze for up to 2 months.
 

rubysmama

Forum Helper
Staff Member
Forum Helper
Joined
Nov 25, 2013
Messages
21,569
Purraise
51,027
Location
Canada
These are so easy to make, and are the perfect amount for 1 person. The only thing I did differently was instead of adding the second half of the chocolate chips to the batter, I sprinkled them over the top. I also cut them into 12 pieces, you know, so they'll last longer. ;)

Recipe and directions copied directly from Small Batch Brownies - Celebrating Sweets

The non-professional looking pictures at the bottom of post are mine. :camera:

_______________________________________________________________________________________________________

Small Batch Brownies

1645994112917.png


Ingredients
  • 4 tablespoons unsalted butter, cut into pieces
  • ½ cup chocolate chips*, divided
  • ½ cup granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon water
  • 1 large egg
  • ⅓ cup plus 1 tablespoon all purpose flour
  • ⅛ teaspoon salt
Instructions
  • Preheat oven to 350°F. Line a 9x5 loaf pan with foil or parchment paper leaving a couple inches overhang. Spray the foil or parchment with non stick spray.
  • Place the butter and ¼ cup of chocolate chips in a medium-sized bowl. Microwave in 20 seconds increments, stirring well in between, until melted and smooth (this should happen fairly quickly). Allow the mixture to cool down for a couple minutes.
  • Add the sugar, cocoa powder, vanilla, water, and egg to the melted chocolate and whisk for 30-45 seconds. Tap all of the excess batter off the whisk and remove it from the bowl.
  • Add the flour**, salt, and remaining ¼ cup chocolate chips to the batter. Stir with a rubber spatula until combined.
  • Scoop the batter into the prepared loaf pan and spread into an even layer.
  • Bake for 20-25 minutes, until the tops of the brownies appear dry and a toothpick inserted into the center comes out fairly clean (there might be some melted chocolate clinging to it, that's fine, just no raw batter). Place the pan on a wire rack to cool. We like these best served warm. They will firm up as they cool.
Notes
*Use semisweet, milk chocolate, or dark chocolate chips. Note that the sweetness of the brownies will vary based on how sweet your chocolate chips are.
**To properly measure flour: fluff the flour with your measuring cup, scoop a heaping portion and level it off with the back of a knife.

Nutrition
Calories: 252kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 74mg | Potassium: 59mg | Fiber: 1g | Sugar: 26g | Vitamin A: 318IU | Calcium: 28mg | Iron: 1mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

_______________________________________________________________________________________________________

Here's a few of my pics. :camera:

IMG_4384.jpg


IMG_4386.jpg


IMG_4389.jpg
 
Last edited:

Lari

TCS Member
Top Cat
Joined
Nov 18, 2017
Messages
8,589
Purraise
36,854
Chef and cookbook author Nigella Lawson has a similar small batch brownie recipe:

[/URL]

Maybe I'm in the minority but why would anyone who is not on a diet or watching calories or anything want to make a small batch of brownies??? I could make a regular batch and eat the whole thing myself with a few days :yummy::paperbag:
I suppose if you only have enough ingredients for a small batch and you can't get to the grocery store because you're snowed in or something, a small batch will do.
 

rubysmama

Forum Helper
Staff Member
Forum Helper
Joined
Nov 25, 2013
Messages
21,569
Purraise
51,027
Location
Canada
Maybe I'm in the minority but why would anyone who is not on a diet or watching calories or anything want to make a small batch of brownies??? I could make a regular batch and eat the whole thing myself with a few days :yummy::paperbag:
I've edited my post a bit, since I guess it wasn't clear that I'd actually made the small batch brownies. They were perfect for satisfying my chocolate craving, and by cutting them into smaller than normal sized pieces made enough so that if I ration them, they'll last a few days. I'm not on a diet, but I do watch my calorie intake, so less is better when it comes to sweets.
 

LTS3

TCS Member
Staff Member
Forum Helper
Joined
Aug 29, 2014
Messages
18,272
Purraise
18,165
Location
USA
Didn't mean to sound rude or anything :paperbag: A small batch of chocolate anything is just unfathomable to me. I'm a chocoholic 🍫
 

rubysmama

Forum Helper
Staff Member
Forum Helper
Joined
Nov 25, 2013
Messages
21,569
Purraise
51,027
Location
Canada
All good. We chocoholics just have different ways of dealing with our addiction. 🍫

And, btw, I think my next Google search will be "small batch chocolate chip cookies". :)
 
Top