Cream Cheese Pound Cake

Cream Cheese Pound Cake is one delicious way to treat yourself to dessert. Whip it up for your first barbecue of the summer!

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Cream Cheese Pound Cake is one delicious way to treat yourself to dessert. This classic pound cake is one to make all year round.

Two white plates with slices of cream cheese pound cake garnished with whipped cream and fresh berries

Pound cake. For some reason, every single time I think of pound cake I think of little old grandmas and Sara Lee. Why?

I have no idea, it’s just a thing. I also don’t make a lot of pound cake.

Not that I have anything against it, it just always seemed kinda mundane to me next to the best chocolate cake or pumpkin crunch cake. If your thoughts on pound cake are at all similar to what mine were, allow me to change your mind.

This Cream Cheese Pound Cake will open up a brand new world of pound cake consideration and will literally have you secretly escaping to the kitchen to nibble on it.

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Yellow Sheet Cake with Strawberry Rose Buttercream

A classic yellow sheet cake, moist and tender with a hint of vanilla and lemon zest, topped with a fluffy strawberry rose buttercream and decorated with Valentine’s-themed sprinkles. Sheet cakes are satisfyingly simple, with no fussy layers or crumb coats, just the perfect ratio of buttery yellow cake to creamy strawberry rose frosting. This post […]

The post Yellow Sheet Cake with Strawberry Rose Buttercream first appeared on Love and Olive Oil.

A classic yellow sheet cake, moist and tender with a hint of vanilla and lemon zest, topped with a fluffy strawberry rose buttercream and decorated with Valentine’s-themed sprinkles.

Sheet cakes are satisfyingly simple, with no fussy layers or crumb coats, just the perfect ratio of buttery yellow cake to creamy strawberry rose frosting.

Overhead, Square cake with pink frosting and sprinkles, letters that read All You Need is Love & Sprinkles

Let’s start the New Year off right.

With cake.

(Duh.)

I mean, I’d really be fine if we skipped the entire month of January altogether (although we can keep the 22nd because that’s Taylor’s birthday and he wouldn’t be pleased if we skipped that). How nice would it be to jump straight from the pleasant fog of the holidays to February, and, in particular, Valentine’s day (because that’s when we, as food bloggers, are officially ‘allowed’ to post sweet things again, which I think is complete nonsense.)

So, resolutions be damned, here’s a delightful little sheet cake, full of love and sprinkles and, oh yes, butter.

But seriously, how adorable are these sprinkles? They’re from Sweetapolita’s Valentine’s day collection, and served as the inspiration for this quippy cake. They’re called Catch Feelings and, well, I’ve certainly caught some feelings for this gorgeous sprinkle medley!

Yellow sheet cake with pink strawberry buttercream, with lots of pink and navy sprinkles

The cake itself is a classic yellow cake, rich with egg yolks (vs white cake which is made with just egg whites) and tangy buttermilk, plus vanilla and the barest hint of lemon zest (the cake does not noticeably taste like lemon, however adding just a little zest to the batter adds a depth and roundness of flavor that makes this cake taste like pure nostalgia).

While I certainly think it’d be fabulous with a chocolate fudge frosting, in following with the Valentine’s day theme I opted for something a bit more… romantic. In this case, a strawberry rose buttercream.

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Almond Butter Cookies

This almond butter cookies recipe was a happy accident. The first time I made it, I had one of my I-need-a-cookie-and-I-need-it-now cravings, and I headed to the kitchen to see what I could do about it. I found all the ingredients to my peanut butter c…


This almond butter cookies recipe was a happy accident. The first time I made it, I had one of my I-need-a-cookie-and-I-need-it-now cravings, and I headed to the kitchen to see what I could do about it. I found all the ingredients to my peanut butter cookie recipe – sugar, flour, baking powder, you know the drill. All the ingredients, that is, except for one: peanut butter! Would almond butter work in its place? YES! As soon as I tried these cookies, I wondered, “Why haven’t I been making almond butter cookies all along?” They have crumbly edges, thick, tender middles, […]

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Chocolate Peppermint Thumbprints

Chocolate peppermint thumbprint cookies are sure to be a new holiday favorite, with a red and white marbled shortbread, dark chocolate filling with a hint of peppermint, and crunchy candy cane bits sprinkled on top. I can’t speak for Santa, but classic thumbprint cookies are one of my all-time favorite cookies, the buttery shortbread serving […]

Chocolate peppermint thumbprint cookies are sure to be a new holiday favorite, with a red and white marbled shortbread, dark chocolate filling with a hint of peppermint, and crunchy candy cane bits sprinkled on top.

I can’t speak for Santa, but classic thumbprint cookies are one of my all-time favorite cookies, the buttery shortbread serving as the perfect foundation for myriad filling possibilities. This festive take pairs dark chocolate with peppermint, plus a sprinkle of crushed candy canes for decoration and crunch.

Rows of Chocolate Peppermint Thumbprints on a wire rack, crushed candy canes scattered around

Along with gingerbread, spritz, and, obviously, amaretti, thumbprint cookies are a necessity for any holiday cookie box.

And these festive, candy-cane inspired thumbprints are no exception. In fact, I’d argue these chocolate peppermint thumbprints are perhaps the ultimate holiday cookie.

I mean, just look at them!

Overhead Chocolate Peppermint Thumbprints on a wire cooling rack with crushed candy canes

I’ve been wanting to do a chocolate peppermint thumbprint cookie for some time now, but it’s taken me until now to actually nail down the details. I mean, it could have gone in so many different directions, I just couldn’t decide. Should it be a chocolate cookie with a white chocolate peppermint filling? Or double chocolate with a chocolate cookie and a dark chocolate filling? Or should I stick with a traditional shortbread cookie, and if so, should the cookie itself be left natural, infused with peppermint extract, mixed with crushed candy canes, or marbled with multi-colored dough?

This is how my brain works when I’m developing a recipe.

Ultimately, after a number of tests, I opted for a traditional shortbread with a hint of almond, with a striking marble effect with a swirl of red and white dough, and a dark chocolate filling with a hint of peppermint extract.

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Candy Cane Buttercrunch.

My peppermint bark glowup is this candy cane buttercrunch!  Carmelly, crunchy toffee that is basically topped with peppermint bark. I mean, how perfect is this?! I’ve always gone back and forth on peppermint bark. I like it, I do.  I usually like a small piece every holiday season but it’s not something I totally lose […]

The post Candy Cane Buttercrunch. appeared first on How Sweet Eats.

My peppermint bark glowup is this candy cane buttercrunch! 

candy cane buttercrunch

Carmelly, crunchy toffee that is basically topped with peppermint bark. I mean, how perfect is this?!

candy canes

I’ve always gone back and forth on peppermint bark. I like it, I do. 

I usually like a small piece every holiday season but it’s not something I totally lose my mind over, you know?

My favorite part is easily the crunch of the peppermints – we all know I’m such a texture freak!  

melted chocolate

So this buttercrunch – which is crunchy as all heck, is my dream. Super crispy and crunchy, but also chocolatey. And also pepperminty! You have to try it. 

If you’re thinking this looks familiar, you’re right! I made this pumpkin buttercrunch last month for Thanksgiving and THIS is how obsessed I am with it. I needed two flavors of the buttercrunch in my life in two months. It’s 2020, so I mean, we deserve it. For sure.

crushed candy canes

The first layer is a traditional toffee. Butter, sugar, a drop of water. Some vanilla extract and peppermint extract if you really want to up the mint flavor. 

You do boil it, but it’s super easy! If you head to instagram today, you can see me make it step-by-step on my stories.

sprinkling crushed candy canes on chocolate

The next layer is just melted chocolate with crushed candy canes on top! I like to swirl a bit of coconut oil into my chocolate because it helps keep it firm at room temperature. It’s not necessary, but it does help. And really, that’s it!

Top with the crushed peppermint and you’re good to go.

Cue all the exclamation points!

broken candy cane buttercrunch

One of the reasons I love this is that it’s just DIFFERENT than peppermint bark, you know? In my millennial brain I just get so bored with the same things over and over. I love that this still has all the perks and flavor of peppermint bark, with a little modern twist. 

candy cane buttercrunch

It’s also PERFECT for cookie boxes! Earlier this week I had a moment of thinking I was going to cut down on my baking list this year, but since I’ve decided against it and am going full steam ahead. I can’t wait to drop off some treat boxes on friends’ doorsteps this weekend. This peppermint buttercrunch is the perfect thing to add because it can be broken into fun, tiny pieces and will stay fresh too. 

Get on the peppermint buttercrunch train!

candy cane buttercrunch

Candy Cane Buttercrunch

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Candy Cane Buttercrunch

This candy cane buttercrunch has a layer of caramely peppermint toffee, topped with chocolate and crushed candy canes. Crunchy perfection!
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 10 minutes
Setting time 30 minutes
Total Time 1 hour 20 minutes
Servings 8 to 10 people
Author How Sweet Eats

Ingredients

  • 14 tablespoons unsalted butter
  • 1 cup sugar
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • ¼ teaspoon peppermint extract
  • 12 ounces dark chocolate, chopped
  • 1 tablespoon coconut oil
  • ¾ cup crushed candy cane or peppermint pieces

Instructions

  • Line a baking sheet with parchment paper.
  • Heat the butter, sugar, water and salt over medium heat in a saucepan fitted with a candy thermometer. Cook, stirring occasionally, until the mixture reaches 298 degrees F, about 10 minutes. Remove from the heat and stir in the vanilla and peppermint extract.
  • Immediately pour the mixture on the parchment paper and spread it out in an even thin layer. Let it cool completely.
  • Melt the chocolate and coconut oil in the microwave. I like to do this in 30 second increments, stirring after each time. Once melted, pour the mixture over the set toffee layer. Sprinkle in the crushed candy canes.
  • Let the chocolate layer set completely. You can store this in the fridge or at room temp. Break into pieces and serve!

Notes

slightly adapted from dominique ansel

candy cane buttercrunch

The post Candy Cane Buttercrunch. appeared first on How Sweet Eats.

Peanut Butter Blossoms

My favorite peanut butter blossoms recipe — perfectly soft and crackled, made with extra peanut butter, and topped with Hershey’s Kisses or peanut butter cups. Friends, have you baked up a batch of peanut butter blossom cookies yet this holiday season? If not, here’s my favorite recipe for how to make them! ♡ I’ve always […]

My favorite peanut butter blossoms recipe — perfectly soft and crackled, made with extra peanut butter, and topped with Hershey’s Kisses or peanut butter cups.

Peanut Butter Blossoms (Hershey's Kiss Cookies)

Friends, have you baked up a batch of peanut butter blossom cookies yet this holiday season?

If not, here’s my favorite recipe for how to make them! ♡

I’ve always been a bit disappointed by many traditional peanut butter blossom recipes I’ve tried in the past that end up being dry and crumbly and, ironically, lacking in peanut butter flavor.  So I tinkered around with the original Hershey’s kiss cookies recipe this year — upping the amounts of peanut butter and vanilla, reducing the amount of flour, and replacing shortening with butter.  And I have to say, the results were delightful!  The modified peanut butter cookie base is much more soft and flavorful, plus the extra peanut butter flavor really shines through.

I also experimented with all of the internet’s best tips for getting those Hershey’s kisses (or you could use peanut butter cups) to actually stick to the cookies and hold their shape, rather than falling off of the cookies or melting and losing their form.  And the winning solution ended up being super simple — just pop the kisses in the freezer while you prep and bake the cookies.  Then press the frozen kisses into the cookies as soon as they emerge hot outta the oven, which allows the bottoms of the kisses melt and adhere to the cookies without the tops of the kisses losing their shape.  Easy breezy!

We’ve been sharing these peanut butter kiss cookies with friends and neighbors all season and they are always a hit.  So gather some kisses and let’s bake up a quick batch together!

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White Chocolate Peppermint Pretzel Rice Krispie Treats

We love making Rice Krispie Treats because they are easy and always a crowd pleaser. If you’ve made our recipe, you know it is the VERY best. Well, we decided to create a festive Rice Krispie Treat recipe for the holidays and they are GOOD, reall…

We love making Rice Krispie Treats because they are easy and always a crowd pleaser. If you’ve made our recipe, you know it is the VERY best. Well, we decided to create a festive Rice Krispie Treat recipe for the holidays and they are GOOD, really good! These White Chocolate Peppermint Pretzel Rice Krispie Treats…

The post White Chocolate Peppermint Pretzel Rice Krispie Treats appeared first on Two Peas & Their Pod.

Linzer Cookies

This Linzer Cookies recipe is made with your choice of jam sandwiched between simple almond-flavored shortbread cookies.  Easy to make and fun to customize with different shapes and flavors of jam! It’s the Year of the Linzer Cookies here in our casa! ♡ Each holiday season, there always tends to be one cookie recipe that […]

This Linzer Cookies recipe is made with your choice of jam sandwiched between simple almond-flavored shortbread cookies.  Easy to make and fun to customize with different shapes and flavors of jam!

Linzer Cookies with Christmas and Snowflake Cut-Outs

It’s the Year of the Linzer Cookies here in our casa! ♡

Each holiday season, there always tends to be one cookie recipe that ends up being the new fave that we can’t stop baking.  And this year, my husband and I are officially obsessed with these classic, lovely, buttery, jam-filled little delights.

Linzer cookies originally hail from Austria, where they are said to have become popular hundreds of years ago (basically as a mini version of their famous Linzer torte). They traditionally feature a sandwich of simple buttery shortbread cookies made with almond flour, which are then filled with a colorful window of raspberry jam poking through.

Nowadays, you can find variations on Linzer cookies all around the world made with all different kinds of nut flours (or nut-free), different types of fillings (jams, lemon curd, Nutella, you name it), or cut out into all sorts of different shapes and sizes (I’ve included lots of cute cookie cutter recommendations for you below).  So there are lots of fun ways to get creative with these cookies!  Here in our house, we’re definitely partial to the more traditional-style Linzer cookies made with almond flour, and especially love mixing a generous amount of orange or lemon zest into the dough as well.  (You’re also welcome to add in some ground cinnamon if you’d like.)  I also love that the shortbread recipe here is not overly sweet, so the cookies balance the jam quite nicely and really let its fruity flavor shine through.  Plus they always look so fun and festive this time of year!

Anyway, I know that there are probably already a million Linzer cookie recipes out there on the internet.  But after baking — oh — nearly a dozen batches of the cookies already this season (like I said, we’re a bit obsessed), my husband and I have decided that this is the Linzer cookie recipe we officially love best.  So today I wanted to pop in and share it with you too!

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Snickerdoodle Cookies

Snickerdoodles have always been one of my very favorite cookies. I have been baking and eating them since I was a kid. I love them because they are delicious and because of their name, snickerdoodles. Isn’t that such a fun cookie name? This class…

Snickerdoodles have always been one of my very favorite cookies. I have been baking and eating them since I was a kid. I love them because they are delicious and because of their name, snickerdoodles. Isn’t that such a fun cookie name? This classic cookie is very popular in the United States and Canada, but…

The post Snickerdoodle Cookies appeared first on Two Peas & Their Pod.

Chocolate Chestnut Christmas Roll Cake

This minimalist yule log roll cake is simple and sophisticated, with a faux wood-grain effect baked right into the light chocolate sponge cake, and a cloud-like chestnut whipped cream filling. We’ve given the traditional European yule log cake a far-East twist, using a Japanese cake design technique to give the cake a unique wood-grain look, […]

This minimalist yule log roll cake is simple and sophisticated, with a faux wood-grain effect baked right into the light chocolate sponge cake, and a cloud-like chestnut whipped cream filling.

We’ve given the traditional European yule log cake a far-East twist, using a Japanese cake design technique to give the cake a unique wood-grain look, no fussy frosting required.

Sliced Chocolate Chestnut Christmas Cake Roll, dusted with sugar, Christmas lights and ornaments blurred in the background

Yule Log cakes in general can be rather fussy, with fancy layers of frosting and meringue mushrooms and sugared cranberries and other decor that take hours to create. On the opposite end of the spectrum, we’ll call this Japanese-style roll cake the minimalist’s yule log: with a wood-grain design baked right into the cake itself, and a simple dusting of powdered sugar as the finishing touch.

It’s a perfect option for lazy bakers and frosting haters, and for those who like their desserts a little less sweet.

The cake itself is a light cocoa sponge cake baked with a darker chocolate wood grain pattern (the color contrast necessary here, which is why I didn’t make the cake too dark). The filling is a lightly sweetened whipped cream infused with chestnut creme and a splash of amaretto liqueur. It’s a delicious and festive flavor combination that tastes like the holidays without being so in your face about it (like, ahem, peppermint or gingerbread flavors).

Closeup slices of Chocolate Chestnut Christmas Cake Roll, showing the perfect spiral of filling and the wood grain texture

Chestnut spread, also called chestnut creme or creme de marron, is made from pureed candied chestnuts. We first tried this nutty spread in France (it’s amazing on crepes), and promptly found a few cans at a local market to bring home with us. I’m not sure why chestnut creme hasn’t made its way to the US, since chestnut trees grow so abundantly here. Luckily, you can get it online pretty readily or make it yourself from fresh chestnuts.

Chestnut creme is most often used in the classic French dessert called a Mont Blanc, and, actually, this cake could probably also be called a Mont Blanc bûche de Noël because of the similarity in flavor profiles (namely, chestnut cream and whipped cream).

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