My All-Time Favorite Carrot Cake Recipe

My All-Time Favorite Carrot Cake Recipe
The BEST carrot cake recipe! Super moist and subtly spiced with pineapple, raisins, coconut, pecans, and cream cheese frosting.
READ: My All-Time Favorite Carrot Cake Recipe

My All-Time Favorite Carrot Cake Recipe

The BEST carrot cake recipe! Super moist and subtly spiced with pineapple, raisins, coconut, pecans, and cream cheese frosting.

READ: My All-Time Favorite Carrot Cake Recipe

Perfect Cream Cheese Pound Cake Recipe

Perfect Cream Cheese Pound Cake Recipe
If you are looking for the perfect cream cheese pound cake recipe that turns out buttery, moist, and dense each and every time, add this year-round crowd-pleaser to your list!
READ: Perfect Cream Cheese Pound Cake…

Perfect Cream Cheese Pound Cake Recipe

If you are looking for the perfect cream cheese pound cake recipe that turns out buttery, moist, and dense each and every time, add this year-round crowd-pleaser to your list!

READ: Perfect Cream Cheese Pound Cake Recipe

Dark Chocolate-Cherry Fruitcake

‘Tis the season for holiday baking and I’ll admit to being on a little bit of a fruitcake bender, recently giving a Black Fruitcake a go and revisiting one of my all-time favorite recipes, Fruitcake Bars which won accolades from several French friends. (They were also surprised at how easy there were to make, too.) A while back, I gave the much-maligned fruitcake a makeover,…

‘Tis the season for holiday baking and I’ll admit to being on a little bit of a fruitcake bender, recently giving a Black Fruitcake a go and revisiting one of my all-time favorite recipes, Fruitcake Bars which won accolades from several French friends. (They were also surprised at how easy there were to make, too.)

A while back, I gave the much-maligned fruitcake a makeover, dressing this one up with plumped-up sour cherries, chocolate chips, a dark chocolate batter, and a boozy bath of liquor added at the end.

Continue Reading Dark Chocolate-Cherry Fruitcake...

Black Fruitcake

Over the last several years, people suggested that I write a book of fruit desserts. I point out, helpfully, that I already have, but every year a few books of fruit desserts come out, mostly relating to pies or crisps and cobblers. So it was interesting to see one devoted solely to cakes, called (appropriately) Fruit Cake: Recipes for the Curious Baker. But no need…

Over the last several years, people suggested that I write a book of fruit desserts. I point out, helpfully, that I already have, but every year a few books of fruit desserts come out, mostly relating to pies or crisps and cobblers. So it was interesting to see one devoted solely to cakes, called (appropriately) Fruit Cake: Recipes for the Curious Baker.

But no need to worry that it’s a book of Christmas cakes with sticky green cherries in them. It’s by Jason Schreiber, a food stylist and recipe developer, who dreamed up with seventy-five cakes that feature fruit, everything from Key Lime Meringue Cake to a tropical fruit Panettone. There are also Pineapple Breakfast Cakes, his riff on the classic Sachertorte with chocolate and apricots, and a Jamaican Black Cake, that caught my eye for a number of reasons.

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Bûche de Noël (Yule Log) Recipe

Bûche de Noël (Yule Log) Recipe
Bûche de Noël (also known as a Yule Log) with an espresso-mascarpone filling and chocolate ganache icing. A gorgeous holiday dessert!
READ: Bûche de Noël (Yule Log) Recipe

Bûche de Noël (Yule Log) Recipe

Bûche de Noël (also known as a Yule Log) with an espresso-mascarpone filling and chocolate ganache icing. A gorgeous holiday dessert!

READ: Bûche de Noël (Yule Log) Recipe

Carrot Cake with Cream Cheese Frosting

One thing I’ve been working on this year, which may be remembered in the future as “the year we all stayed home,” is updating blog posts. Quite a few of them that were written, say ten…or fifteen years ago, benefitted from being reformatted and tightened up. Blogging was a lot more casual way back when, and as I make (and remake) recipes, I often tweak…

One thing I’ve been working on this year, which may be remembered in the future as “the year we all stayed home,” is updating blog posts. Quite a few of them that were written, say ten…or fifteen years ago, benefitted from being reformatted and tightened up. Blogging was a lot more casual way back when, and as I make (and remake) recipes, I often tweak and refine them. So I used my time during confinement to go through some classics and give them a fresher look.

It’s been a tough year and with Thanksgiving not necessarily happening, it’s good to have memories of friends. When my first book, Room for Dessert came out (which morphed into Ready for Dessert), a lot of people said, “I’ll bet everyone is going to make you a Coconut Cake for your birthday now?” That was because one of the first recipes in the book was for a Coconut Cake I made for Alice Waters’ father for his birthday, and I mentioned before the recipe that I wish someone would make me a Coconut Cake for my birthday. It took a long, long time for me to get that Coconut Cake, but it finally happened in, of all places, Paris.

Continue Reading Carrot Cake with Cream Cheese Frosting...

Chocolate, Dulce de Leche, and Vanilla Marble Cake

There may not seem like a lot to celebrate at the moment, but on a lighter note, we have baking. It’s something people have done for centuries, in every country around the world. Some do it for fun, others do it to eat and sustain their families. I used to be asked why I baked (which used to my most FAQ), but I dunno. I…

There may not seem like a lot to celebrate at the moment, but on a lighter note, we have baking. It’s something people have done for centuries, in every country around the world. Some do it for fun, others do it to eat and sustain their families. I used to be asked why I baked (which used to my most FAQ), but I dunno. I just do it.

Bake From Scratch celebrates people who like to bake and when I met editor Brian Hart Hoffman, when he came to Paris to profile me in The French Issue a few years ago, we hit it off. He’s hard not to like, the definition of engaging, and a heckuva lot of fun to spend time with. We’ve kept in touch over the years, meeting up here and there, but since travel is off the agenda for a while, he sent me their latest 5th-anniversary issue, hot off the press. And when I saw this stunning Chocolate, Dulce de Leche, and Vanilla Marble Cake, I knew I had to make it.

Continue Reading Chocolate, Dulce de Leche, and Vanilla Marble Cake...

Cute Oreo Eyeball Cake

Halloween may be my favorite time of the year to make treats. I love combining spooky and cute and serving it up as something sweet to eat. And this easy cake covers it all. Check out my Halloween section for more frightfully fun ideas to trick out your treats. Oreos are the stars when it […]

Oreo Cookie Cake

Halloween may be my favorite time of the year to make treats. I love combining spooky and cute and serving it up as something sweet to eat. And this easy cake covers it all.

Check out my Halloween section for more frightfully fun ideas to trick out your treats.

Separating Oreo Cookies

Oreos are the stars when it comes to making this cake come to life. Separate the cookies and creme carefully because they tend to pull apart with some of the creme center attached to each cookie wafer. I probably ruined more cookies than I was able to separate cleanly, so think about buying a family pack to give yourself extra chances. And, I’m sure you can find a happy home for any mess-ups. ; )

To separate, very gently twist the cookie wafers back and forth in tiny movements to try to keep the creme attached to one of the wafers. When successfully separated, you may still need to clean them up. Use a toothpick to gently scrape off any residual crumbs from the surface.

Oreo Cookie Eyes

Eye Candy! To turn these Oreos into eyes, you can use purple candy wafers and black M&M’s. Easy!! Green or orange candy wafers would be cute, too.

Gently press a candy wafer into the creme with the flat side facing up. Add a dot of white candy coating to the underside when you attach if you want to make them extra secure. Then, melt some of the purple candy wafers to attach the M&M’s. You’ll just need a small dot of melted candy coating to “glue” the two together.

Oreo Eyes

Look how cute!

But that’s not all! The cake itself is stuffed with Oreo cookies and the frosting is speckled with crumbs, too. Let me show you!

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Apple Cider Funnel Cakes with Cinnamon Sugar.

I mean, just when you thought that apple cider donuts were the best fall treat… we have to go and do apple cider funnel cakes.  Seriously. Apple cider funnel cakes! Oh my gosh. Okay, so last year I shared the salted apple fritters. They are insane in the best way possible. And while I absolutely […]

The post Apple Cider Funnel Cakes with Cinnamon Sugar. appeared first on How Sweet Eats.

I mean, just when you thought that apple cider donuts were the best fall treat… we have to go and do apple cider funnel cakes. 

apple cider funnel cakes

Seriously. Apple cider funnel cakes!

Oh my gosh.

funnel cake batter

Okay, so last year I shared the salted apple fritters. They are insane in the best way possible. And while I absolutely loathe frying anything these days, and very rarely do, when I made the apple fritters for instagram stories, I decided to make funnel cakes too!

This is a great way to repurpose some of that oil with the same flavor idea before tossing it. We’re home. These are fun. Everyone loves them.

apple cider funnel cakes

Also! Let me tell you my funnel cake hack. If you loathe frying like I do and the last thing you want to do is fill a pot with oil and then heat it to excruciating temps… here’s the secret.

Make mini funnel cakes.

YES. Mini funnel cakes.

If you do it this way, you can use a skillet and just an inch or so of oil instead of an entire pot. Then you have a few little funnel cakes to go around (heck, just take them to your neighbor if you have extras) and not as big of a mess.

It’s true! 

apple cider funnel cakes

Most of our favorite fall festivals this year are completely canceled. It is such a bummer, and if you follow along on crumbs, then you know that starting in September we basically do a new pumpkin patch every weekend. Fall festival time is easily our favorite as a family, and that includes the apple cider treats that come with it. 

Obviously!

apple cider funnel cakes

I love apple cider waaaaay more than I love pumpkin. The spices and fresh apple flavor easily beat out the big orange squash. So I will make as many things apple cider-flavored as I can. Woohoo!

And you all get to benefit too.

The funnel cakes are super easy. I use one of these bottles to swirl the batter, but you can use an actual funnel too. These are warm and fluffy and sprinkled with cinnamon powdered sugar that takes it right over the top. SO comforting and fall like. They are obviously an indulgent treat, and I don’t think you’re going to make apple cider funnel cakes more than once this season, so I say ENJOY IT. Live it up.

apple cider funnel cakes

Apple Cider Funnel Cakes

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Apple Cider Funnel Cakes

These apple cider funnel cakes are sprinkled with cinnamon sugar and absolute fall perfection. Perfect recipe to enjoy the season!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 to 10 funnel cakes
Author How Sweet Eats

Equipment

  • Batter squeeze bottle
  • Funnel

Ingredients

  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup milk (cow, nondairy, etc)
  • 1 cup apple cider
  • 2 teaspoons vanilla extract
  • vegetable or canola oil for frying
  • ½ cup powdered sugar
  • 1 teaspoon cinnamon

Instructions

  • As a note, I like to use pancake squeeze bottles for the funnel cake batter. You can also use a funnel like this.
  • Heat a large pot or cast iron skillet fitted with a candy thermometer with a few inches of oil for frying the funnel cakes. You want the oil temp to be 375 degrees F.
  • In a small bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
  • In a large bowl, whisk together the eggs, milk, apple cider and vanilla. Add the dry ingredients to the wet and mix until just combined. The mixture will be similar to pancake batter.
  • In a separate bowl, whisk together the powdered sugar and cinnamon. This is for sprinkling on once the funnel cake is done.
  • Once the oil is up to temperature, fill the bottle with the batter. Or take about ½ to ⅔ cup batter and scoop it into the funnel. Squeeze or drizzle the batter into the oil, in a circular motion. It will sink for a second but pop back up and begin to come together. Fry for 2 minutes, then flip and fry for 1 to 2 minutes more until golden brown. Remove with a pair of kitchen tongs and place on a paper towel to drain excess grease. Sprinkle on the powdered sugar! Repeat with remaining batter.
  • Serve immediately (or shortly after making) for best funnel cake eating experience.

Notes

slightly adapted from taste of home

apple cider funnel cakes

See, this is how we make our own fall festival.

The post Apple Cider Funnel Cakes with Cinnamon Sugar. appeared first on How Sweet Eats.

Ultimate Oreo Cake

Ultimate Oreo Cake
The ultimate Oreo cake! Triple layer chocolate cake, cookies and cream filling, chocolate fudge frosting, and white chocolate glaze. Then garnished with more chocolate frosting Oreo cookies.
READ: Ultimate Oreo Cake

Ultimate Oreo Cake

The ultimate Oreo cake! Triple layer chocolate cake, cookies and cream filling, chocolate fudge frosting, and white chocolate glaze. Then garnished with more chocolate frosting Oreo cookies.

READ: Ultimate Oreo Cake