Easy Strawberry Cake

By: The Food Hunter

If you adore strawberries, then this easy strawberry cake is the perfect treat for you. With only a few ingredients and a mere 10 minutes of prep time, you can create a delightful dessert that's ideal for spring, summer, or any occasion that calls for something sweet and refreshing.

Tips and Variations:

• Extra Strawberries: For an extra burst of freshness, fold in some chopped fresh strawberries into the batter before baking.
• Turbinado Sugar: Grease your pan and sprinkle with some sugar.
  
• Serve with Ice Cream: A scoop of vanilla ice cream alongside a slice of this cake can take your dessert experience to the next level.
• Blueberries: This cake would be equally delicious with blueberries 

 

 

Easy Strawberry Cake

6 tablespoons unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 teaspoon pure vanilla extract
2 cups sliced strawberries

1. Preheat:
   - Preheat oven to 350°F (175°C).
   - Butter a 10-inch springform pan

2. Prepare Dry Ingredients:
   - Sift flour, baking powder, and salt together into a medium bowl.
 
3. Mix Wet Ingredients:
   - Put butter and 1 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment.
   - Mix until pale and fluffy, about 3 minutes.
   - Add in egg, buttermilk, and vanilla extract.
   - Mix until combined.

4. Combine:
   - Gradually mix in the flour mixture.
   - Transfer batter to the prepared pan.

5. Arrange Strawberries:
   - Arrange strawberry slices on top of the batter.

6. Bake:
   - Bake cake for 10 minutes.
   - Reduce oven temperature to 325°F (160°C).
   - Bake until cake is golden brown and firm to the touch, about 50-55 minutes.

7. Cool and Serve:
   - Let the cake cool in the pan.
   - To serve, cut into pieces.

Whether you're planning a spring brunch, a summer picnic, or simply want a quick and delicious dessert to satisfy your sweet tooth, this easy cake is a fantastic choice. Its simplicity, combined with the delightful flavor of strawberries, makes it a go-to recipe you'll want to make again and again.

It's a recipe that promises maximum enjoyment with minimal fuss, making it an essential addition to your dessert repertoire. Happy baking!

The Perfect Fall Cake

By: The Food Hunter

As the weather slowly begins to transition from summer to fall I am inspired to make this Apple Cinnamon Cake from my childhood. This cake is deliciously dense and moist, and studded with tons of cinnamon-sugar coated apples. I typically only use Granny Smith apples but honestly any type apple will work here; as long as you start with the freshest apples you can find. 

The cake batter is simple to whip up and takes 60 minutes to bake. Most of your time is spent peeling and slicing the apples. I suggest slices them thin for the perfect consistency.  It's a good idea to use a tube pan for baking this cake and if you have one with a removable bottom even better. The cake will be tall, and very moist when removed from the pan, so be sure to do it gently.

Apple Cinnamon Cake

For the cake
4 eggs
2 cups sugar
1 cup oil
2 1/2 tsp vanilla
1/2 cup orange juice
3 cups flour
3 tsp baking powder

For the apples
3 apples sliced
4 Tbsp sugar
2 Tbsp cinnamon


Beat eggs and sugar until combined. Add oil, vanilla, and orange juice mix well. Add flour and baking powder beating until smooth.

In another bowl mix sliced apples, sugar, and cinnamon.

Grease and flour a tube pan. Pour 1/2 of the batter in followed by all of the apple mixture. Top with the rest of the batter.

Bake at 350 for 1 hour.

Cinnamon Oatmeal Coffee Cake

By: The Food Hunter

I recently made this delicious Cinnamon Oatmeal Coffee Cake. It's loaded with cinnamon and oats and pairs perfectly with a freshly brewed cup of coffee or tea. Enjoy it for breakfast or anytime you are craving a sweet nutritious snack.

Cinnamon Oatmeal Coffee Cake

For the cake
1 cup all purpose flour
1 teaspoon vanilla extract
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup packed light brown sugar
2 large eggs
3/4 cup Bob's Red Mill old-fashioned rolled oats

Preheat oven to 350 F. Line an 8 inch square pan with parchment paper and spray with cooking spray.

In a large bowl, whisk together the flour, sugar, baking powder, oats and salt.

Beat the butter and brown sugar until light and fluffy. Add the eggs, and vanilla, beat until combined. Add the flour mixture and mix until just combined.

Spread half of the mixture into the pan. Sprinkle with the cinnamon sugar and top with the rest of the batter. Distribute the pecan mixture evenly over the cake. Place the pan in the oven and cook for 40 minutes. 

For the cinnamon sugar
1 1/2 teaspoon light brown sugar
2 teaspoon sugar
1/2 teaspoon ground cinnamon

Mix all the ingredients in a small bowl and set aside.

For the pecan topping
1/2 cup sugar
1/3 cup of chopped pecans
1 teaspoon ground cinnamon

Mix all the ingredients in a small bowl and set aside. 

Rustic Fig Cake

 By: The Food Hunter

I look forward to fig season and this amazing easy-to-make cake every year. If you love figs as much as I do this rustic cake is a most try. If figs aren't your thing this cake would be equally delicious with apples or peaches. 

Give it a try today!!!

Rustic Fig Cake

• 1 stick unsalted butter softened to room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 1/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 5-8 fresh figs, sliced
• 1 Tablespoon sugar (for sprinkling over top)

Instructions
* Preheat oven to 350 degrees F. In a large mixer bowl, with the paddle attachment, beat butter and sugar together at high speed until light and fluffy, about 2 minutes.

* Add eggs one at a time, beating on medium speed after each, until fully incorporated. Add vanilla and dour cream, and beat on low until incorporated.

* Add flour, baking powder, baking soda, and salt, and beat on low speed until mixture is just combined.

 
* Do not overmix. Remove the mixer attachment and fold in any remaining flour pockets with a spatula if needed.

* Spread the batter into a greased 9-inch springform pan Arrange figs over top of the batter Sprinkle figs evenly with 1 Tablespoon of granulated sugar.


* Bake for 50 minutes, until risen, browned, and a tester inserted in the center of the cake comes out clean or with a few moist crumbs.



Whipping Cream Pound Cake

 By: The Food Hunter

One of the best pound cake you will ever taste; owed in part to triple sifted cake flour, whipping cream in the batter and beating for  5 whole minutes.  Give it a try and let me know what you think.

Whipping Cream Pound Cake

Ingredients

1/2 cup unsalted butter softened, plus additional for buttering pan
1.5 cups sifted cake flour; sift before measuring plus additional for dusting
1/4 teaspoon salt
1.5 cups sugar
3.5 large eggs at room temperature 30 minutes
1 teaspoons pure vanilla extract
1/2 cup heavy whipping cream

Instructions

• Put oven rack in middle position, but do not preheat oven.
• Generously butter a 9x5 loaf pan and dust with flour, knocking out excess flour.
• Sift together sifted flour and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total, once by itself and twice with the salt).
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment, or 6 to 8 minutes with a handheld mixer.
• Add eggs one at a time, beating well after each addition, then beat in vanilla.
• Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition.
• Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
• Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles.
• Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 60 minutes.
• Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely. 

Butter Cream Frosting

½ cup butter
1 tsp vanilla
3 1/2 cups powdered sugar
cream as needed for consistency

Chocolate Chip Rye Banana Cake

 By: The Food Hunter

Happy New Year!  

This Chocolate Chip Rye Banana Cake is a healthier dessert option for those transitioning from the holiday eating spree of December to the new year resolution period of January. There's no need to give up sweets entirely when you have this recipe in your recipe box. 

Made with crushed bananas, rye flour and lavender honey this cake is bursting with flavor while still being relatively low in calories. The best part is that you don't even need to bring out the mixer as the entire cake can be whipped up effortlessly in a bowl. 

Chocolate Chip Rye Banana Cake

• 4 medium over-ripe bananas, mashed (about 1 1/4 cup mashed)
• 1/4 cup grape seed oil
  
• 1/4 cup lavender honey (or your favorite flavor)
  
• 2 teaspoons dark brown sugar
• 2 large eggs
• 1 tablespoon vanilla
• 1 cup Bob's Red Mill Dark Rye Flour
  
• 1/2 cup flour
  
• 1 1/2 teaspoons baking soda
  
• 1/2 teaspoon sea salt
  
• 1 cup semi-sweet chips

Instructions

• 1. Preheat the oven to 350° F. Grease a 9x5 inch loaf pan. 2. In a large mixing bowl, stir together the mashed bananas, oil, honey, dark brown sugar, eggs, and vanilla until combined. Add the rye flour, flour, baking soda, and salt. Mix until just combined. Fold in the chocolate chunks. I like to save a few to sprinkle on top.  3. Pour the batter into the prepared loaf pan. Bake for 45-55 minutes, or until center is just set.  Let cool for 30 minutes before removing from pan.
  

Lavendar Honey Cake #SummerDessertWeek

This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

By: The Food Hunter

Welcome we are coming to the end of this year's #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. I hope you enjoyed all the yummy recipes so far and have entered the amazing giveaway.

Scroll down to take a look!

I am in love with the taste of Lavender Honey and have been developing a recipes for utilizing it in desserts. If you are tired of plain old cake this is a delicious way to step-up your game. Sweet, chewy, soft and crunchy, this cake has it all.  

Lavender Honey Cake
150g unblanched almond slices
200g unsalted butter
150g sugar
4 large free-range eggs
100g plain flour
100g almond flour
1 tsp baking powder
3-5 tbsp lavender honey

Heat the oven to 350°

Prepare your spring-form pan by coating with butter.

Melt the butter in a small heavy-based saucepan over a gentle heat. Pour into a large mixing bowl and add the sugar and eggs. Using an electric hand mixer on a medium speed, beat the mixture together to a smooth consistency. 

Using a large metal spoon, fold in the flours, and baking powder, and mix well. Pour the mixture into the prepared cake tin.

Bake in the oven for 10 minutes, then remove and sprinkle the sliced almonds evenly over the top of the cake, gently pressing them in to form the top layer. Drizzle over the honey, then return to the oven and bake for a further 30-35 minutes until golden and firm to the touch. 

Let the cake cool a bit before  removing from the pan

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Strawberry Banana Cheesecake Salad from Big Bear’s Wife
Copycat Orange Julius from Semi Homemade Recipes
No Bake Raspberry Cheesecake from Eat Move Make
Birthday Crumb Cake from It’s Shanaka
Strawberry Cheesecake Poke Cake from Fake Ginger
Blueberry Muffin Cake from Blogghetti
Lemon Cheesecake Mousse from 4 Sons ‘R’ Us
No Churn Mint Chocolate Ice Cream from Cindy’s Recipes and Writings
Orange Creamsicle Puppy Chow from For the Love of Food
Brown Sugar Layer Cake with Peach Filling from Hezzi-D’s Books and Cooks
Smore's Ice Cream Torte from Family Around the Table
Strawberry Basil Cupcakes from Sweet Beginnings
Oreo Ice Cream Cake from Jolene’s Recipe Journal
Donut Bread Pudding from Savory Experiments
Flourless Chocolate Cake from Devour Dinner
Rhubarb Crumble from Shockingly Delicious
Japanese Strawberry Shortcake from SugarYums
Raspberry Cream Pie from Cheese Curd In Paradise
Instant Pot Twix Cheesecake from Baking up Memories
Lavender Honey Cake from Food Hunter’s Guide to Cuisine
Pineapple Upside Down Cake Dip from Sweet ReciPEAs
No Bake Key Lime Cheesecake from Comfortably Domestic
Peach Berry Eton Mess from Cookaholic Wife

PRIZE #1

Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer

PRIZE #2

Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set - Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

Fresh Fig & Ricotta Cake

 By: The Food Hunter

The figs in the market right these days are beautiful. So, when a friend mentioned this Ina Garten fig cake I knew I was going to be making one soon. The cake is simple to put together and tastes fantastic. The only changes I made from the original was upping the amount of lemon zest and adding some orange zest. I also don't think it would benefit from being served with crème fraîche so I removed that from the recipe.

If figs are in season where you live I strongly urge you to give this recipe a go....I don't think you'll be disappointed. 

Fresh Fig & Ricotta Cake
(recipe: Barefoot Contessa)

 

• 10 tablespoons (1¼ sticks) unsalted butter, at room
• temperature
• 1 cup granulated sugar
• 3 extra-large eggs, at room temperature
• 1 cup fresh whole milk ricotta, at room temperature
• 2 tablespoons sour cream
• 1 teaspoon pure vanilla extract
• 1 teaspoon grated lemon zest
• 1 teaspoon grated orange zest
  
• 1¼ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 8 large (or 12 medium) fresh figs, stems removed, quartered through the stem
• 1 tablespoon turbinado sugar, such as Sugar in the Raw

Preheat the oven to 375 degrees. Butter and flour a 9-inch round springform pan, tapping out the excess flour.

Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula. With the mixer on medium low, add the eggs, one at a time, scraping down the bowl and mixing until smooth. Add the ricotta, sour cream, vanilla, and lemon zest and mix until combined. Don’t worry; the ricotta will make it look lumpy.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until combined. Pour the batter into the prepared pan and smooth the top. Arrange the figs on the cake, cut sides up, in snug but not -overlapping concentric circles. Sprinkle with the turbindo sugar and bake for 35 to 45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan on a baking rack for 15 to 20 minutes, transfer to a cake plate, and serve.

 

Making Buttercream Flowers #BetterYourBake

By: The Food Hunter

“This post and recipe was created for #BetterYourBake but as always opinions are 100% mine.”

 

Making buttercream flowers is much easier than you think. The most important things to have are the right piping tips, a delicious homemade buttercream and a lot of patience.

The #BetterYourBake series from Nielsen Massey includes a video tutorial and written instructions to guide you through the process of making beautiful buttercream flowers to embellish any cake.

A few tips to keep in mind before getting started to guarantee success:


1. Fill your piping bag with only as much buttercream that fits in your hand. This will improve your control over the bag and prevent discomfort.

2. Before piping use a bench scraper or your hand to push the buttercream toward the tip of the bag so there are no air pockets in the frosting. Twist the end of the bag close, so no frosting spills out as you begin to pipe.

3. A stiff buttercream frosting is better when making flowers. Add in additional powdered sugar to thicken your frosting as needed.

4. To easily transfer flowers, pipe them onto a square of parchment paper and then freeze them for 10-15 minutes. Once they are firm and frozen, you can easily peel your flowers off the parchment paper and place them onto your baked item.



Once you are ready to get started you will need:
Buttercream frosting (1-2 colors)
Piping bags
Parchment paper
Piping nail
Piping tips
Petal tip (#101-#104)
Closed star tip (#1B, #2D)
Tall glass cup
Steps:


Prepare a piping bag with buttercream frosting and a petal piping tip (#101-#104). For basic tips on how to fill a piping bag see our “How to Fill a Pastry Bag for Piping” tip.

Prepare a piping nail with a small dot of buttercream and place a square of parchment paper on top.

Hold the piping nail in one hand and the piping bag in the other. Ensure the tip is angled inward slightly and the thin end of the tip is pointing up.

Begin piping, rotating the piping nail as you pipe, to create a small cone as the base of the rose.
Move the tip halfway up the cone you created and pipe another layer around the cone.
Move the tip to the base of the cone and pipe an arc of frosting a third of the way around the base. Repeat this twice more, beginning at the halfway point of the previous arc.

Continue creating petal layers by piping overlapping frosting arcs around the center petals, beginning in the middle of the previous petal. Each time you create a new layer, angle the thin end of the tip outward slightly to create the effect of petals opening up.

Remove the parchment paper from the piping nail and place it on a baking tray.

When you are finished making your roses stick them in the freezer for 10 – 15 minutes until the flowers are firm. Once frozen, peel away the parchment paper and place on the item you are decorating.

Buttermilk Chocolate Layer Cake

By: The Food Hunter

Did you know that creative activities, such as baking, help people feel more relaxed and can elevate happiness? It's true! But before you can truly enjoy the mindful benefits of baking, it’s important to master the basics.  

Now through June, Nielsen-Massey is bringing back their six-part series on BetterYourBake.com. In addition to the currently available techniques, you will have access to three brand new techniques. Each will include a step-by-step video, pro tips from the team and delicious, seasonal recipes.  

If you are ready to take your baking skills to the next level I suggest checking out Nielsen-Massey's #BetterYourBake technique based videos. They are prefect for learning new skills and mastering the basics of baking.

The technique I found particularly helpful for the recipe below was: How to Fill a Pastry Bag.  It is easier than you might think. Once you watch the video, adding flair to any pastry will be a breeze.

Buttermilk Chocolate Layer Cake
1 cup sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa Powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup water
1/2 cup vegetable oil
1 teaspoon vanilla extract

Heat oven to 350°F. Grease and flour two 9 inch round pans. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.
Add eggs, buttermilk, water, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin).

Pour batter evenly into prepared pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired.

Chocolate Buttercream Frosting

1 cup unsalted butter (2 sticks)

3 cups confectioners (powdered) sugar
½ cup cocoa powder
½ teaspoon salt
1 tablespoon vanilla extract 

4 tablespoons heavy cream

Cream butter in a mixer with the paddle attachment on medium speed. Add powdered sugar and cocoa. Mix on the lowest speed until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and cream and beat for 3 minutes.

If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional cream 1 tablespoon at a time.  Fill your pastry bag and decorate.

Orange & Coconut Cake

By: The Food Hunter

If you fancy the flavors of orange, almond and coconut you will love this rich cake. Give it a try you won't be disappointed.









Orange and Coconut Cake
 (adapted from diethood)

2 small sweet oranges
2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
zest of 1 small orange
6 tablespoons butter , softened
1 cup sugar
2 eggs
2/3 cup sour cream
1 tablespoon vanilla

For the Topping:
1 cup sliced almonds
1/2 cup sweet angel flake coconut
1/4 cup brown sugar
1/4 teaspoon cinnamon
3 tablespoons all-purpose flour
3 tablespoons butter , melted


Preheat oven to 375. Grease a 9-inch springform pan with butter and sprinkle with flour; set aside.

Segment the oranges by cutting off the top stem-end and bottom stem-end of the orange just until the flesh is exposed. Stand the orange up on one of the flat ends. Working from top to bottom, cut away the peel and pith by following the curve of the fruit. Slice out each orange segment by cutting in towards the center of the orange, following the connective membranes. Set aside.

In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon and orange zest. Set aside.

In your mixer's bowl, cream together the butter and sugar; beat until creamy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla and continue to mix until thoroughly combined.

Keeping mixer on low, slowly add flour mixture and continue to mix until well incorporated.
Pour the batter in prepared cake pan and using an offset spatula, spread the batter evenly and smooth

Prepare the topping by combining all ingredients in a bowl. Sprinkle evenly over cake batter and oranges.

Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 30 minutes and serve.

Ottolenghi’s Gingerbread Cake with Brandied Apples

By: The Food Hunter

As I bake my way through the cookbook Sweet; I'm finding out rather quickly that I love most everything from Yotam Ottolenghi & Helen Go. The cake below is no exception.

This recipe yields a cake that is dark in color, dense in texture, and deep in flavor. Although fabulous on it's own the brandied apples hit this out of the park with taste!

Ottolenghi’s Gingerbread Cake with Brandied Apples

For the Cake
1 cup (300 grams) blackstrap molasses (I used Mother's)
1/2 cup (100 grams) light brown sugar, packed
1/2 cup (120 grams) granulated sugar
1 cup (225 grams, 2 sticks) unsalted butter, melted, and cooled slightly
3 large eggs, room temperature
Zest of 1 orange
3 1/4 cups (400 grams) all-purpose flour
1 tablespoon baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/4 cups (300 ml) just boiled water
1/2 cup (100 grams) finely chopped crystallized ginger

For the Brandied Apples:
5 baking apples, such as pink lady, honeycrisp
3 1/2 tablespoons (50 grams) unsalted butter
1/2 cup (120 grams) granulated sugar
1 teaspoon vanilla extract
Strips of lemon peel from 1 large lemon
3 1/2 tablespoons (50 ml) brandy
3 1/2 tablespoons (50 ml) lemon juice
1/8 teaspoon salt


Preheat the oven to 400°F. Spray a high-sided 9-inch springform pan with non-stick spray, line with parchment paper, and then spray the parchment. Set aside.

In a large bowl, combine the molasses, brown sugar, granulated sugar, butter, eggs, and orange zest. Stir with a rubber spatula until combined.

In a separate medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt. Pour the flour mixture into the molasses mixture and stir to combine. Add the just-boiled water and stir to combine. Stir in the crystallized ginger.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45–50 minutes. Remove from the oven and allow to cool before removing from the pan and transferring to a serving plate.

Meanwhile, prepare the brandied apples. Peel and core the apples and cut into half-inch slices. In a medium saucepan over medium heat, add the apples and allow to sear for two minutes, stirring every so often. Remove the apples to a medium bowl (they will go back in shortly).

In the saucepan over medium heat, add the butter and allow to melt. Then add the sugar, vanilla, and lemon peel. Stir in the apples to coat and cook for 5 minutes. Pour in the brandy, lemon juice, and salt and reduce for 3 minutes over medium-high heat, or until the sauce is thickened, but not caramelized.

To serve: slice the gingerbread and spoon some of the warm brandied apples on top. I

German Chocolate Cake Bars #Choctoberfest

By: the Food Hunter

When your friends at Imperial Sugar send you 40 pounds of sugar during the month of October it can only mean one thing: CHOCTOBERFEST!!!

Which brings us to these decadent German Chocolate Cake Bars. A co-worker recently celebrated a birthday and it was suggested that I bring the dessert. Since I know how much she loves German Chocolate Cake I thought I would turn this classic into easier to carry dessert bars.

Topped with creamy pecan coconut frosting, these rich chocolate bars were a HUGE hit at the office.

Give it a try...you won't be disappointed.

****GIVEAWAY ALERT****

German Chocolate Cake Bars

For the cake:
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder, I used Divine
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup boiling water
4 ounces unsweetened baking chocolate
1/2 teaspoon espresso powder
2 cups Imperial brand, granulated sugar
4 large eggs
1 cup canola oil
2 teaspoons vanilla extract

Preheat the oven to 350°F. Grease a 9x13 inch baking pan.

Sift the flour, cocoa, baking powder, soda, and salt together into a large bowl.

Combine the boiling water, chocolate, and espresso. Whisk and let the hot water melt the chocolate, about 10 minutes, until smooth. The water should no longer be hot to the touch.

In a separate bowl, add chocolate-water with the sugar, eggs, oil, and vanilla extract. Whisk to combine. Pour the chocolate mixture into the flour mixture and beat, using a stand mixer or a hand mixer, until just combined. Stop periodically and scrape the bottom of the bowl.

Spread the batter into your pan and lightly tap on counter to remove air. Bake for 25 to 30 minutes or until the top springs back to the touch, the sides of the cake have pulled slightly away from the pan, and a toothpick inserted into the center comes out clean.

Leave the cake in the pan, and set it on a wire rack to cool completely before frosting, about 45 minutes.

Spread cooled frosting generously onto the cake. Cut the cake into squares to serve.

For the coconut pecan frosting:
2 large egg yolks
8 ounces evaporated milk
1 1/2 cups lightly packed Imperial brand, brown sugar
4 ounces unsalted butter
1 teaspoon vanilla
1/4 teaspoon salt
2 1/2 cups sweetened, shredded coconut
1 1/2 cups chopped pecans

Whisk together the egg yolks, evaporated milk, and brown sugar in a saucepan. Add the butter and warm over medium-high heat, stirring constantly until the mixture thickens, about 10 minutes.

Remove from the heat and stir in the vanilla and salt, followed by the coconut and pecans. Let Cool completely before frosting.





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Espresso Almond Sponge Cake with Mocha Buttercream #BetterYourBake

By: The Food Hunter

“This post and recipe was created for #BetterYourBake but as always opinions are 100% mine.”

While I consider myself to be a pretty good baker I know there are still a lot of things to learn and Nielsen-Massey's new #BetterYourBake technique based videos are great for those of us that could use some help mastering the basics of baking.

Now through September, Nielsen-Massey will be unveiling a new baking technique, on BetterYourBake.com. Each technique includes a step-by-step video, along with delicious, seasonal recipes. The tip I found particularly helpful for the recipe below was How to Separate Eggs and Whisk.

I'm a huge fan of Nielsen-Massey vanillas. They use a proprietary cold-extraction process to preserve more than 300 delicate flavor compounds in their Pure Vanilla Extracts to consistently deliver the richest tasting vanilla from around the world. In this recipe I tried their Ugandan Pure Vanilla Extract, a bold sweet vanilla with notes of chocolate, and loved it!

Espresso Almond Sponge Cake with Mocha Buttercream

Coffee Almond Sponge Cake
2/3 cup powdered sugar sifted
4 large eggs room temperature
1 tsp vanilla
1 cup almond flour
1/2 cup all-purpose flour
2 Tbsp instant espresso powder
1 tsp baking powder
pinch salt
2 Tbsp unsalted butter melted
4 large egg whites
1/4 cup granulated sugar
1 tsp cream of tartar

Preheat oven to 375F. Grease a three 6 inch pans and line with parchment.

In a medium bowl, whisk flour, espresso powder, baking powder, and salt. Set aside.

In the bowl of a stand mixer, combine powdered sugar, 4 eggs, and vanilla. Whip until thick and pale. The whisk will leave tracks and ribbons will form if you drizzle the mixture onto itself. Mix in flour mixture and then the melted butter.

In a clean bowl of a stand mixer, begin to whip the egg whites on medium. When they start to foam, add the cream of tartar. Continue whipping while slowly adding the granulated sugar. Turn mixer to high and whisk until stiff peaks form.

Gently fold egg whites into the cake mixture. Pour into prepared pans and spread evenly. Bake for 20-25 mins or until the cake springs back when pressed. Cool before removing from pan.

Coffee Soak
1/4 cup granulated sugar
1/4 cup water
2 tsp instant espresso powder
2 Tbsp Kahlua liqueur

Place sugar, espresso powder, and water into a small saucepan and bring to a boil. Simmer for 2mins. Remove from heat and stir in coffee liqueur. Cool completely.

Mocha Buttercream
3 large egg whites
1 cup granulated sugar
1 1/2 cups unsalted butter room temperature, cubed
1 tsp vanilla
1 Tbsp instant espresso powder
3 oz dark chocolate chopped, melted, and cooled


Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (approx. 5-10mins). Switch to paddle attachment.

Slowly add cubed butter and mix until smooth. Add vanilla, melted chocolate, and espresso powder. Whip until smooth.


a Rafflecopter giveaway

Almond Cupcakes with Almond Buttercream Frosting #SummerDessertWeek

By: The Food Hunter

“This post and recipe was created for #SummerDessertWeek! I was sent samples by the sponsor companies but as always opinions are 100% mine.”

 Cupcakes are something I don't typically make, but when Wilton sent me these fun cupcake liners and loads of sprinkles I knew cupcakes would be in my future. Add to that 40lbs of sugar from Dixie Crystals and piping tips from Sweets & Treats and I just couldn't resist. 

Since we recently celebrated our 22nd wedding anniversary I decided to make white almond cupcakes (AKA wedding cupcakes). These airy almond flavored cupcakes are topped with delicate almond buttercream and perfect for a special occasion.

Almond Cupcakes with Almond Buttercream Frosting

For the cupcakes:
2 sticks unsalted butter, softened
1 cup Dixie Crystals sugar
1 1/2 teaspoon almond extract
4 large egg whites, at room temperature
8 tablespoons sour cream, at room temperature
1 1/2 cups flour
2 teaspoons baking powder
pinch of fine salt

Preheat the oven to 350, and line a muffin pan with Wilton paper liners.

Mix the butter, sugar and almond extract in a bowl of a stand mixer. Beat until light and fluffy. Add the egg whites and beat until combined. Add the sour cream and beat.

Add the flour, baking powder and salt and then beat until just combined.

Divide the batter between the cupcake liners, and bake on the middle rack for 17-20 minutes. When done, the tops will spring back, and a toothpick inserted will come out clean.

Let the cupcakes cool. Decorate using your favorite Sweets & Treats piping tips.

For the buttercream:
2 sticks unsalted butter, softened
4 cup powdered sugar
4-6 tablespoons heavy cream
1-2 teaspoon almond extract
Wilton sprinkles, for decorating

Beat the butter in a small bowl with an electric mixer until fluffy, about 1 minute. Add the powdered sugar, the almond extract and some of the cream. Beat until light and fluffy, about 1-2 minutes.

Add more cream, as needed for consistency.




Check out the amazing #SummerDessertWeek recipes from our bloggers today!    

Summer Drinks:

• Mermaid Pineapple Rum Dum from Big Bear's Wife

Ice Cream & Frozen Desserts:

• Pineapple Coconut Milkshakes from Daily Dish Recipes
• Ice Cream Torte with Crunchy Crumby Center from Family Around the Table
• Drumstick Layered Dessert from Cheese Curd In Paradise
• Mermaid Milkshakes from Hezzi-D's Books and Cooks
• Mojito Popsicles from The Spiffy Cookie
• Fried Ice Cream Cake from Cookaholic Wife
• Unicorn Milkshake from For The Love of Food

Summertime Pies:

• Banana Cream Pie from A Kitchen Hoor's Adventures

Sweet Summertime Cakes and Cupcakes:

• Mojio Cupcakes from Jen Around the World
• Pina Colada Cupcakes from The Beard and The Baker
• Lemonade Cupcakes from The Domestic Kitchen
• Summer Sangria Cake from A Blender Mom
• Lemon Meringue Cheesecake Cupcakes from Doughmesstic
• Sunflower Cupcakes from Home Sweet Homestead
• Easy Pina Colada Poke Cake from Love and Confections
• Classic Vanilla Cupcakes + Summer Cupcake Decorating from Books n' Cooks
• Strawberry Lemonade Cupcakes from Everyday Eileen
• Almond Cupcakes with Almond Buttercream Frosting from The Food Hunter's Guide to Cuisine

No Bake Treats:

• Million Dollar Bar Pies from Fake Ginger
• Blackberry Cream Cheese Dessert from Eat Move Make
• No Bake Lemon Cheesecake from Cooking With Carlee

Baked Desserts:

• S'mores Cheesecake from Kudos Kitchen by Renee
• Strawberry Cheesecake Shortbread Bars from The Bitter Side of Sweet
• Drumstick Babka from Sweet ReciPEAs
• Raspberry Lemon Brownies from Sweet Beginnings
• Peach Streusel Crumb Bars from Blogghetti
• White Tea Peach Panna Cotta from Palatable Pastime

Candies:

• Homemade Strawberry Swirl Marshmallow from My Sweet Zepol
• Blueberry Lemonade Lollipops from Our Good Life

Welcome to the 3rd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This week-long summer time event is filled with some down right amazing sweet recipes from fantastic bloggers and we've got some great giveaways from our generous sponsors for y'all too!! We can’t wait to share all of these summer-themed desserts with you and celebrate sweet, sweet summertime all week long!

 

There are 45 incredible bloggers participating in this year’s #SummerDessertWeek event! Thanks to those bloggers, we have over 168 summer time sweet treat recipes being shared this week! Grab a few recipes to try out and don't forget to enter the giveaway below!

Scroll down to take a look!  

PRIZE #1

Dixie Crystals is giving away one (1)Keurig® K-Select® Coffee Maker

   

PRIZE #2

 

Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Adams Poundcake Kit, Adams Best, Adams Lemon Extract, Adams Natural Food Color, and Adams Cinnamon Sugar

 

PRIZE #3

Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Bake and Bring Geometric Print Non-Stick 13 x 9 -inch Oblong Pan, Bake and Bring Geometric Print Non-Stick 8-inch Square Cake Pan, Bake and Bring Geometric Print Non-Stick 8-inch Round Cake Pan, Peach Cobbler Candy Melts Candy, Blueberry Lemonade Candy Melts Candy, Orange Crème Candy Melts Candy, Key Lime Pie Decorating Icing Pouch with Tips, Orange Crème Decorating Icing Pouch with Tips, Pop Art Triangle and Solid Cupcake Liners, Geometric Print and Solid Green Cupcake Liners, Balloon Dog Icing Decorations, Assorted Brights and Pastels Sprinkles, Blue Sprinkles Tackle Box, Coral Sprinkles Tackle Box, DIY-Lish Mermaid Kit, DIY-Lish Candy Lollipop Kit and Disposable Decorating Bags with 1M Tips

 

PRIZE #4

Prize #4 — Sweets & Treats Boutique is giving away 1 (one) baking supply box including an assortment of sprinkles and cupcake liners as well as one of Love From The Oven’s recent cookbooks!

PRIZE #5

 Prize #5 — Anolon is giving one (1) winner an Anolon Advanced Graphite 9" Round Springform Pan & an Anolon Advanced Graphite 9" Square Springform Pan 

  a Rafflecopter giveaway Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 7th - July 14th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.    

Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

Amaretto Cheesecake #SummerDessertWeek

By: The Food Hunter

“This post and recipe was created for #SummerDessertWeek! I was sent samples by the sponsor companies but as always opinions are 100% mine.”

I don't typically make a lot of cheesecakes, but when Anolon sent me their amazing spring-form pan I couldn't resist. This particular pan is made of a durable nonstick surface making food release and clean-up super easy. 

If I  get to choose I prefer an Italian style cheesecake since they tend to be very light & creamy due to the types of cheese used. The recipe below, which I got from Ciao Italia, called for a combination of ricotta and mascarpone  giving it the silkiest finish I've ever had in a cheesecake.

SCROLL DOWN FOR GIVEAWAY!!!

Amaretto Cheesecake

For the Crust

30 small (1-inch) imported amaretti cookies

4 tablespoons unsalted butter, melted and cooled

Preheat the oven to 350°F.

Whirl the cookies to a powder in a food processor or use a rolling pin.  Transfer the crumbs to a small bowl and stir in the butter to evenly coat them. Pat the crumb mixture in the bottom of a 9 1/2 x 2 1/2 inch springform pan. Wrap a large sheet of aluminum foil around the outside of the pan.

Refrigerate until needed. Can be made two days ahead of time.
 

For the Filling

2 3/4 cup whole milk ricotta cheese

1 1/4 cups mascarpone cheese

1/2 cup sour cream

1 cup Dixie Crystals sugar

3 large eggs

1/4 teaspoon salt

2 tablespoons unbleached all purpose flour

1/2 teaspoon almond extract

1/4 cup Amaretto liqueur

In a stand mixer or by hand with a hand held mixer, beat the ricotta cheese with the mascarpone and sour cream. Beat in the sugar and eggs one at a time. Beat in the salt and flour.  Beat in the extract and the liqueur.

Pour the batter carefully into the prepared pan. Place the pan in a larger pan and carefully pour boiling water into the larger pan until it is about 1-inch up the sides of the springform pan.

Bake on the middle oven shelf for 45 minutes. Turn off the oven and allow the cake to sit in the oven 45 minutes longer.

Remove the cake from the larger pan. Carefully remove and discard the aluminum foil. Allow the cake to cool for 30 minutes. Cover the top of the cake loosely with wax paper and refrigerate several hours or overnight.

When ready to serve, allow the cake to come to room temperature. Unlatch the springform pan rim and carefully remove it. Place the cake on its base on a serving platter. Cut into wedges.

 Check out the amazing #SummerDessertWeek recipes from our bloggers today!    

Ice Cream Recipes:

• Strawberry Siren Shake from A Blender Mom
• No-Churn Chocolate Peanut Butter Ice Cream from Rants From My Crazy Kitchen
• Funfetti Ice Cream Sandwiches from Family Around the Table
• Ice Cream Waffle Sandwiches from A Kitchen Hoor's Adventures
• Red, White & Blue Funfetti Ice Cream from Books n' Cooks

Summertime Pies:

• Mississippi Mud Pie from For the Love of Food

Sweet Summertime Cakes and Cupcakes:

• Strawberry Limeade Popsicle Cupcakes from Southern from Scratch
• No-Bake Mermaid Cake from Nik Snacks
• Mermaid Ice Cream Cone Cakes from Eat Move Make
• Lemon Cupcakes from The Bitter Side of Sweet
• Peach Upside Down Cake from Home Sweet Homestead
• Strawberry Buttercream Cake with Blueberry Lemonade Ganache from 4 Sons R Us
• Blackberry Lemon Yogurt Cake from Sweet Beginnings
• Beach Cupcakes from Everyday Eileen

No Bake Treats:

• Frozen Chocolate Chip Dessert from Who Needs A Cape?
• Sprinkle Filled Birthday Cookie Dough Dip from Cooking With Carlee
• Candy Dipped Fruit Cones from Blogghetti

Baked Desserts:

• Mermaid Cakesicles from Big Bear's Wife
• Strawberry Lemonade Bars from Jen Around the World
• Amaretto Cheesecake from The Food Hunter's Guide to Cuisine
• Lemon Blueberry Scones from The Beard and The Baker
• Key Lime Pie Donuts from Daily Dish Recipes
• Lemon Bar Cheesecake from Fake Ginger
• Blueberry Pretzel Bars from Kudos Kitchen by Renee
• New York Style Cheesecake from Back To My Southern Roots
• Chocolate Coconut Congo Squares from Love and Confections
• Blueberry Buckle from Our Good Life
• Indian Rice Pudding from Palatable Pastime

Cookies:

• Key Lime Thumbprint Cookies from The Domestic Kitchen
• Brown Butter Chocolate Chunk Cookies from Doughmesstic
• Chocolate Swirl Meringues from My Sweet Zepol
• Sweet Corn Cookies from The Spiffy Cookie

Candies:

• Peach Pie Fudge from Sweet ReciPEAs

Summer Drinks:

• Blackberry Spritzer from My Baking Heart

Welcome to the 3rd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This week-long summer time event is filled with some down right amazing sweet recipes from fantastic bloggers and we've got some great giveaways from our generous sponsors for y'all too!! We can’t wait to share all of these summer-themed desserts with you and celebrate sweet, sweet summertime all week long!

 

There are 45 incredible bloggers participating in this year’s #SummerDessertWeek event! Thanks to those bloggers, we have over 168 summer time sweet treat recipes being shared this week! Grab a few recipes to try out and don't forget to enter the giveaway below!

Scroll down to take a look!  

PRIZE #1

Dixie Crystals is giving away one (1)Keurig® K-Select® Coffee Maker

   

PRIZE #2

 

Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Adams Poundcake Kit, Adams Best, Adams Lemon Extract, Adams Natural Food Color, and Adams Cinnamon Sugar

 

PRIZE #3

Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Bake and Bring Geometric Print Non-Stick 13 x 9 -inch Oblong Pan, Bake and Bring Geometric Print Non-Stick 8-inch Square Cake Pan, Bake and Bring Geometric Print Non-Stick 8-inch Round Cake Pan, Peach Cobbler Candy Melts Candy, Blueberry Lemonade Candy Melts Candy, Orange Crème Candy Melts Candy, Key Lime Pie Decorating Icing Pouch with Tips, Orange Crème Decorating Icing Pouch with Tips, Pop Art Triangle and Solid Cupcake Liners, Geometric Print and Solid Green Cupcake Liners, Balloon Dog Icing Decorations, Assorted Brights and Pastels Sprinkles, Blue Sprinkles Tackle Box, Coral Sprinkles Tackle Box, DIY-Lish Mermaid Kit, DIY-Lish Candy Lollipop Kit and Disposable Decorating Bags with 1M Tips

 

PRIZE #4

Prize #4 — Sweets & Treats Boutique is giving away 1 (one) baking supply box including an assortment of sprinkles and cupcake liners as well as one of Love From The Oven’s recent cookbooks!

PRIZE #5

 
Prize #5 — Anolon is giving one (1) winner an Anolon Advanced Graphite 9" Round Springform Pan & an Anolon Advanced Graphite 9" Square Springform Pan

  a Rafflecopter giveaway
 
Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 7th - July 14th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.    

Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

Almond Coconut Custard Cake #SummerDessertWeek

By: The Food Hunter

“This post and recipe was created for #SummerDessertWeek! I was sent samples by the sponsor companies but as always opinions are 100% mine.”

When your birthday falls two weeks before Summer Dessert Week and you get 40lbs of sugar from Dixie Crystals there really isn't any excuse not to make something incredible. This Almond Coconut Custard Cake adapted from Liv for Cake is just that.


What is Summer Dessert Week? Well it is a week long event that includes lots of amazing recipes and super sweet giveaways! Be sure to check back all week to see all the deliciousness and enter to win!

Three delicious layers of Almond Cake filled with Coconut Cream Custard and topped with Coconut Buttercream....you really can't go wrong. Although this cake was made in three 6 inch cakes pans it could easily be made in two 9 inch pans (adjust cooking time accordingly) I just love the look of a tall cake!

Almond Coconut Custard Cake 

 (adapted from Liv for Cake)

For the Almond Cake:

1 1/2 cups all-purpose flour
3/4 cups Bob's Red Mill almond flour
2 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter room temperature
1 1/2 cup Dixie Crystals sugar
3 large eggs room temperature
1 tsp Adams vanilla
2 drops almond extract about 1/8 tsp
3/4 cup milk room temperature

Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.

In a medium bowl, whisk flour, almond flour, baking powder,and salt until well combined. Set aside.

Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla and almond extract.

Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.

Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.

Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.

For the Coconut Custard (make in advance):

1 cups coconut milk canned, well shaken or whisked smooth
1/4 tsp Adams vanilla
2 Tbsp cornstarch
3 Tbsp Dixie Crystals sugar
1 large egg yolk

Place 3/4 cup coconut milk and vanilla into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.

In a medium bowl, whisk remaining 1/4 cup coconut milk, egg yolk, sugar, and cornstarch.

While whisking vigorously, slowly pour the hot milk into the egg mixture.

Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.

Pass through a strainer and into a small bowl. Place plastic wrap directly on top of custard to prevent a skin from forming. Cool to room temperature then place in refrigerator a couple hours to set.

For the Coconut Swiss Meringue Buttercream:
5 large egg whites
1 1/2 cup Dixie Crystals sugar
1 1/2 cups unsalted butter room temperature
3-4 Tbsp coconut milk powder to taste
1-2 drops almond extract to taste

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*

Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot (160F) and no longer grainy to the touch (approx. 3mins).

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).

Switch to paddle attachment. Slowly add cubed butter and mix until smooth.** Add coconut milk powder, almond extract and mix until smooth and fluffy.


Putting it all together:

Place one layer of cake on a cake stand or serving plate.

Do a thin coat of buttercream on the layer and pipe a dam around the edge using a large round tip to hold in the custard. Fill center with half of the custard (about 1/2 cup) and spread evenly. Sprinkle with about 2 Tbsp sliced almonds (more if you like). Repeat with next layer.

Top with final layer of cake. Frost and smooth the outside with a thin crumb coat. Chill for 20mins.

Frost the top and sides of the cake and decorate as desired.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!    

Ice Cream Recipes:

• Circus Animal Cookie Ice Cream from Fake Ginger
• No Churn Banana Pudding Ice Cream from Nik Snacks
• Butterscotch Ice Cream from Pastry Chef Online
• Individual Mermaid Ice Cream Treats from Family Around the Table
• Orange Creamsicle Ice Cream Bon Bons from Cooking With Carlee

Pies of Summer:

• Creamy Peach Pie Delight from Who Needs A Cape?
• Key Lime Coconut Pie from Doughmesstic
• Frozen Strawberry Yogurt Pie from Rants From My Crazy Kitchen
• Mini Fresh Strawberry Pies from Cheese Curds in Paradise
• Cherry Limeade Icebox Pie from Sweet Beginnings

Sweet Summertime Cakes and Cupcakes:

• Coconut Custard Almond Cake from The Food Hunter's Guide to Cuisine
• Strawberry Ice Cream Cake from The Beard and The Baker
• Fiesta Lime Cupcakes from My Baking Heart
• Nana's Strawberry Shortcake Cake from Daily Dish Recipes
• Ice Cream Cone Drip Cake from Hezzi-D's Books and Cooks
• Summer Berries Pavlova Cake from Home Sweet Homestead
• Buttermilk Chocolate Cake from Back To My Southern Roots
• Peanut Butter and Chocolate Charlotte A Kitchen Hoor's Adventures
• Mermaid Layer Cake from Love and Confections
• Vanilla Icebox Cake from Books n' Cooks
• Peach-Basil Coffee Cake from The Spiffy Cookie
• Strawberry Lemonade Cupcakes from Cookaholic Wife
• The Perfect Vanilla Cupcake from Our Good Life

No Bake Treats:

• No Bake Lemon Chiffon Dessert from Miss in the Kitchen
• No Bake Berry Cheesecake from Desserts Required
• Pineapple Pretzel Fluff Salad from 4 Sons R Us
• Easy Raspberry Cream Cheese Dessert from Blogghetti
• No Bake Strawberry Cheesecake from Everyday Eileen
• Strawberry Pretzel Salad Dessert from Creative Southern Home

Baked Desserts:

• Sea Shell Beach Cakesicles from Big Bear’s Wife
• Mermaid Splash Cookies from The Domestic Kitchen
• Blueberry Crumble Cheesecake from A Blender Mom
• Cruise Ship Strawberry Crepes from Southern From Scratch
• Blueberry Lemon Cheesecake from Eat Move Make
• Caramel Sticky Pudding Cake from Shockingly Delicious
• Blackberry Roly Poly from Nancie's Table
• Strawberry Monkey Bread from The Bitter Side of Sweet
• Raspberry Custard Bars with Almond from My Sweet Zepol
• Caramel Corn Cheesecake from Sweet ReciPEAs
• Blackberry Cheesecake with Blackberry Compote from Karen's Kitchen Stories

Cookies:

• Easy Mini Fruit Pizzas from Jen Around the World
• Sunflower Cookies from Cindy's Recipes and Writings
• Orange Creamsicle Chip Cookies from Palatable Pastime
• Viennese Whirls from Kudos Kitchen by Renee

Puddings:

Mason Jar Caramel Banana Pudding from For the Love of Food

   

Welcome to the 3rd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This week-long summer time event is filled with some down right amazing sweet recipes from fantastic bloggers and we've got some great giveaways from our generous sponsors for y'all too!! We can’t wait to share all of these summer-themed desserts with you and celebrate sweet, sweet summertime all week long!

 

There are 45 incredible bloggers participating in this year’s #SummerDessertWeek event! Thanks to those bloggers, we have over 168 summer time sweet treat recipes being shared this week! Grab a few recipes to try out and don't forget to enter the giveaway below!

Scroll down to take a look!  

PRIZE #1

Dixie Crystals is giving away one (1)Keurig® K-Select® Coffee Maker

   

PRIZE #2

 

Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Adams Poundcake Kit, Adams Best, Adams Lemon Extract, Adams Natural Food Color, and Adams Cinnamon Sugar

 

PRIZE #3

Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Bake and Bring Geometric Print Non-Stick 13 x 9 -inch Oblong Pan, Bake and Bring Geometric Print Non-Stick 8-inch Square Cake Pan, Bake and Bring Geometric Print Non-Stick 8-inch Round Cake Pan, Peach Cobbler Candy Melts Candy, Blueberry Lemonade Candy Melts Candy, Orange Crème Candy Melts Candy, Key Lime Pie Decorating Icing Pouch with Tips, Orange Crème Decorating Icing Pouch with Tips, Pop Art Triangle and Solid Cupcake Liners, Geometric Print and Solid Green Cupcake Liners, Balloon Dog Icing Decorations, Assorted Brights and Pastels Sprinkles, Blue Sprinkles Tackle Box, Coral Sprinkles Tackle Box, DIY-Lish Mermaid Kit, DIY-Lish Candy Lollipop Kit and Disposable Decorating Bags with 1M Tips

 

PRIZE #4

Prize #4 — Sweets & Treats Boutique is giving away 1 (one) baking supply box including an assortment of sprinkles and cupcake liners as well as one of Love From The Oven’s recent cookbooks!

PRIZE #5

 
Prize #5— Anolon is giving one (1) winner an Anolon Advanced Graphite 9" Round Springform Pan & an Anolon Advanced Graphite 9" Square Springform Pan 

  a Rafflecopter giveaway  

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 7th - July 14th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.    

Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.