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The Whimsical Cupcake

The Whimsical Cupcake
Animal prints is something I never really got behind. It was something that I only saw on 75 year old blue-haired ladies that are way cooler than me or on kids who looked like walking cheetahs. Not really the look I go for. Lately everywhere I look, there’s something with some form of animal print on it and I find myself liking it. I’m not sure what kind of demographic I reach out there in internet land, animal print lovers or haters, but I’m sure your love or hatred won’t apply to this cake. I said it. This is a simple cake needs no pillowy frostings, no fancy ganaches, and no whippy creams. Zebra CakeAdapted from King Arthur Flour Yields one 9″ or 8″ round cake Ingredients: 1 cup granulated sugar 4 large eggs 1 cup milk (whole, 2% or 1%) 1 cup vegetable oil 1 teaspoon vanilla 2 cups King Arthur Unbleached All-Purpose Flour 2 teaspoons baking powder 1/4 teaspoon salt 3 tablespoons Double Dutched Dark Cocoa Directions: 1) Preheat the oven to 350°F. 5) Now for the stripes. Like this:

Lemon in the limelight: taking a break from chocolate. I’m continually surprised at the number of folks here at King Arthur Flour who DON’T immediately reach for the “chocolate-whatever” when we’re serving treats. I mean, chocolate is so ever-present, so in-your-face. Every restaurant menu has an assortment of chocolate desserts, one of which will inevitably be prefaced by “decadent.” Strolling the cookie aisle at the supermarket brings you from Oreos to Chips Ahoy to Mallomars, Chocolate Pinwheels, and Milano cookies, to name just a few. And then there’s the whole sub-set of brownies. And hot fudge sundaes. Still, there are those who actually prefer a good peanut butter cookie or Snickerdoodle to a chocolate chipper. I recently made a birthday cake for my 88-year-old mother-in-law. Surprise! And the cake verdict? With Christmas just around the corner, I’ll be making this cake again in a couple of days. Thanks to Maida Heatter, doyenne of cakes (and desserts in general), for this recipe. This recipe is simple as simple can be. Like this.

Warm Toasted Marshmallow S'more Bars Cherry Cake with Cherry Cream Cheese Frosting I am always on the look out for recipes using cherry pie filling. Last summer I canned some sour cherries for the first time and have quite a few jars left of the homemade cherry pie filling I made. I have always loved cherries, ever since I was a kid. Whether it was fresh sweet cherries straight from the bag or cherry pie desserts, didn’t matter to me. So when I found this cherry cake recipe I knew I had to try it. I found the original recipe on Cheryl’s site, TidyMom. This has a marvelous cherry and almond flavor, absolutely delicious! Cherry Cake with Cherry Cream Cheese Frosting adapted from Sweetheart Cherry Cake printable version 1 box white cake mix 2 large eggs 1 teaspoon baking powder 1 teaspoon vanilla extract 1 teaspoon almond extract 1 (21 oz) can homemade cherry pie filling (or canned), divided Preheat oven to 325 degrees. Measure 1/3 cup of cherry pie filling and set aside to use in frosting. Pour batter into pan, and level with a spatula. Cherry Cream Cheese Frosting NEW!

Monday Morning Mmmm: Snickerdoodle Cake — Giving Up on Perfect Thanks for visiting Giving Up on Perfect ! You can find more recipes weekly at Monday Morning Mmmm . And don’t miss another post by subscribing ! I wanted to make something new over the weekend. Since my friends and I would be celebrating a birthday, a special cake (instead of my usual, go-to dessert, brownies from a box) seemed to be in order. I was nervous, not sure if I was up to the task. And it wasn’t. (Finally, I have a reason to get this gorgeous cake plate . Snickerdoodle Cake with Buttercream Frosting 1 package yellow cake mix 1 cup milk 1/4 cup butter, melted 1/2 cup applesauce 3 large eggs 1 tsp vanilla 2 tsp cinnamon Frosting Ingredients: 1/2 cup butter 4 oz. cream cheese 3 1/4 cup powdered sugar 3 tbsp milk 1 tsp vanilla 1 tsp cinnamon Preheat oven to 350. This post will be linked to Mouthwatering Monday , Tasty Tuesday , Tuesdays at the Table , Tempt My Tummy Tuesday , 33 Shades of Green , Foodie Friday , Friday Firsts , Sweet Tooth Friday and Food on Fridays . share

Gimme S’more. Sep22 Nothing says fall, bonfires, and gooey deliciousness like a s’more. Nothing. 34 Comments on “Gimme S’more.” Leave a Comment THE BEST Chocolate Cake Ever! This is really the best, most moist, most rich, most chocolatiest cake I’ve ever made. I know there are other chocolate cakes out there that claim to be the best. Folks, let me tell you, I’ve tried them. And I can still assure you that this one, no really, THIS one…. This one’s the best. Are you ready? Here’s your ingredients for the cake. You know what the best part about this cake is? All you do is dump everything except the chocolate chips into a very large bowl– A 4 qt bowl or larger is perfect, but be warned, one of those 8 cup mixing bowls is too small. Then stir in 2 cups of chocolate chips– pictured here are regular sized chocolate chips. Now, pour your batter into your cake pan of choice. I like to bake my cakes in two, 9-inch pie pans. Oh man… It’s so hard to not just rip into right now while it’s warm and fresh out of the oven… But wait! While it’s cooling, we’ll make The Best Buttercream Frosting Ever. Here are your ingredients for the frosting. Buttercream Frosting

Crêpes Cake with Chocolate Meringue Frosting This cake is insane! I love it. But first, let me set it up. I’m a wuss. I first came across the idea of making a cake out of crêpes back in 2005 while reading a copy of House Beautiful (yes, House Beautiful. As I stood in my kitchen I was excited. So, as I thought about what I do for my next blog entry, I found myself debating whether I should reattempt what has come to be known as The Great Crêpes Cake Disaster of 2005. Devil Figure: He can’t do it. Angel Figure: Yeah, that was a while ago. Devil Figure: Ok, don’t blame me if he embarrasses himself and us. With doubt bouncing around in my head, I decided to try it again. With a plan in hand I set out to make ‘The Great Crêpes Cake Disaster of 2005. The cake has a rich and chocolaty flavor (the icing alone, makes it a dream). The second little surprise comes from the first bite. In my humble opinion, this cake is just a beautiful marriage of flavors and textures. I hope you enjoy it! For Crepes (adapted from Lady M Mille Cake Boutique):

S'mores Whoopie Pies | Introducing the S'mores Whoopie Pie... This week I came upon some disturbing news; sources say the Whoopie Pie is the “new cupcake”. Could this be true? How could anything take the place of America’s sweetheart? I’ll be the judge of that… My brain was on overload looking through several recipes for Whoopie Pies. The chief question among Whoopie Pie fans seems to be – should it be more cake like, or more cookie like? On a recent visit to my local market I came across Solo Toasted Marshmallow creme, and of course it ended up in my cart. Whoopie Pie - Cake or Cookie? The result was something not quite cake, not quite cookie. Do I think they will replace the cupcake? S’mores Whoopie Pie Cookies Ingredients: 3 Tbsp. butter, softened1 cup sugar1 large egg1 tsp. vanilla2 cups all-purpose flour1/2 cup cocoa1/2 tsp. salt1 tsp. baking soda1/2 cup buttermilk S’mores Whoopie Pie Filling Ingredients: Preparation: Preheat oven to 375°F. 1.) 2.) 3.) 4.) 5.) 6.)

Strawberries and Cream Mug Cake After seeing Angie’s mug cakes I’ve become obsessed with making them. I’ve been a bit gung-ho with anything strawberry flavored lately so, after mastering several chocolate mug cakes, I decided to try and make a strawberries and cream mug cake. I loved the idea of a fruity flavored cake that would be delicious topped with fresh strawberries and cream this summer. Fortunately, several google searches pointed me in the direction of some great recipes and I got to work developing one of my own. Strawberries & Cream Mug Cake Adapted from Stacy Miller 1 egg 2 tablespoons strawberry yogurt, well stirred 1 tablespoon vegetable oil 1/8 teaspoon baking powder 1/8 teaspoon vanilla extract 4 tablespoons granulated sugar 5 tablespoons all-purpose flour 1/4 cup fresh sliced strawberries and whipped cream for serving 1. 2. 3. Like your desserts in a mug?

Rainbow Doodle Birthday Cake I hope you had a wonderful weekend filled with feasting, family, and friends. I know we certainly did! We celebrated Easter as well as our little Reese’s 4th birthday. On Saturday we went to “The County,” where Grant grew up, to visit his dad (Grandpa), step-mom Kathy (Grammy), and family at the farm. When Reese first saw the Rainbow Cake on Whisk Kid’s blog, she fell in love with it, and rightfully so–this cake is a kid’s dream come true with its 6 vibrant rainbow-coloured layers and tons of buttercream! I told Kaitlin that I think the fact that she left her buttercream Rainbow Cake white on the outside was complete brilliance and perfectly executed. What I absolutely love about this cake is the element of surprise and the wow-factor, when the first piece is cut and served. Here’s our little birthday girl full of love, laughter, and life . . . Just sitting around being cute and, well, four. An unexpected birthday highlight at the farm was driving Grandpa’s tractor for the first time.

Peanut Butter- S’Mores Turnovers | Peanut Butter- S’Mores Turnovers I’m not much of a camper. My husband often takes my son on camping trips, and I happily stay behind and thank the gods for our bug-free house, cozy bed and well-stocked kitchen. I always send them off in comfort… marinate a little meat for them to throw on the grill, pack up some convenience foods and bake a few goodies too. When they return from their camping weekends, I hear mostly about the evenings sitting around the campfire. Here’s the How To: Thaw out a box of Puff Pastry, and cut along the fold lines to make 6 large rectangles. Layer 1/4 of a whole graham cracker, a piece of milk chocolate bar and a spoonful of peanut butter on one side of the Puff Pastry. Wet the edges with water (dip your finger in water and gently touch along the edge), fold over the filling ingredients and press edges together. Transfer filled turnovers to a parchment-lined baking sheet, and brush with egg wash. Bake at 400 degrees F. until golden (about 15 minutes).