It’s Secret Recipe Club time again. I was really hoping to get a good dessert blog, as the last couple of month’s I have gone savory. As luck would have it, I was assigned Annie’s Noms a mostly dessert blog from The United Kingdom. Yup, I was in luck there were many, many dessert recipes to pick from. As I am a slight chocolate cake addict, and always like to try out new recipes, I decided to go with her recipe for Chocolate Sour Cream Bundt Cake. I had sour cream that needed to be used up, plus I haven’t brought the bundt cake pan out in a while so it was the perfect fit. The cake was moist and delicious, and everyone especially liked the glaze. This is a recipe I will be making again for sure, plus I pinned some other desserts to try at another time too. One of the things I love most about The Secret Recipe Club is finding all these delicious new recipes! On to the cake…
- 6 oz semi-sweet chocolate
- 1 1/2 cups sugar
- 1 cup butter, softened
- 4 eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup cocoa powder
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups sour cream
- 2 oz semi-sweet chocolate, melted
- 1 cup icing sugar
- 1/2 tsp vanilla extract
- 4 Tbsp water
1. Break up 6 oz of chocolate and melt in microwave, or on stove top, watch closely so it doesn’t burn. Set aside to cool.
2. Beat softened butter with sugar until light and fluffy. add eggs one at a time, and vanilla.
3. Combine next 5 ingredients in separate bowl. Alternate this mixture with sour cream, as you add it to butter/egg mixture.
4. Pour batter into a greased and floured bundt cake pan. Bake for 55-60 minutes, in a 325 degree oven. Cool for 10 minutes, then flip onto serving plate. Cool completely.
5. To make frosting beat together all ingredients, and gently scoop onto cake. Let set for 1 hour before slicing.
6. Eat and enjoy!
There are only a few sweet treats that my husband truly looks forward too. One is Lemon Meringue Pie, that we are having tonight, another is Cherry Cheesecake. My feelings on both of them, Meh, I would rather have chocolate. So now for two weeks in a row I have made a hubby themed treat. I feel chocolate coming on soon. Actually tomorrow, I will be posting a chocolate banana bread recipe, so I did get my sweet chocolate fix too. Love you baby!
Recipe from Allrecipes
- 2 (8 ounce) packages cream cheese
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 1/8 cup graham cracker crumbs
- pinch cinnamon
- 2 Tbsp white sugar
- 1/4 cup butter
- 1 can cherry pie filling
1. Line 24 muffin tins with paper liners. Pre heat oven to 350 degrees.
2. In small bowl mix together graham cracker crumbs, 2 Tbsp sugar, and cinnamon. Stir. Cut in butter until mixture has small crumbs. Spoon evenly into paper liners and press down lightly.
3. In medium-sized mixing bowl combine cream cheese, sugar, eggs, vanilla and lemon juice. Scoop on top of graham cracker crumbs and gently smooth surface with spoon.
4. Bake for 30 minutes. Cool. Top with cherry pie filling. Keep refrigerated until ready to eat.
5. Eat and enjoy!
Yesterday was my sweet little girl’s eleventh birthday. We also had Bridge lessons , so we combined the two and brought her some cupcakes. She picked the dessert that she wanted when she looked through my Treats Board on Pinterest. She did have a hard decision ahead of her with over 200 delicious looking treats to pick from. After much deliberation she finally settled on these Lemon, Blueberry, Coconut Cupcakes from the blog Verses from my Kitchen. They were delicious, we especially liked the cake batter portion. It was very moist and delicious! After her chosen Blueberry Bagels and Blueberry Smoothies for breakfast, Blueberry pop tarts for an afternoon snack, and these for dessert, it was one blueberry of a day! Thank Verses for the lovely recipe!
- 2 large eggs
- 1/2 cup sugar
- 1/2 cup Extra-virgin olive oil (highest quality)
- 1 cup vanilla yogurt
- 3 tbsp. lemon juice and 3 Tbsp lemon zest
- 1 1/2 cups cake flour
- 1/2 cup sweetened coconut
- 1 tbsp. baking powder
- pinch of salt
- 1 cup of blueberries
- 1 stick of butter, room temp.
- 4 ounces cream cheese, room temp.
- 2 tsp. grated lemon peel
- 1 tsp. vanilla
- 2 cups powdered sugar
- Extra toasted coconut for topping *optional
1. Pre heat oven to 350 and place cupcakes liners in muffin tin. ( I got 18 small cupcakes, if you wanted to fill them a bit more you caould get 12 bigger cupcakes).
2. Beat together eggs and sugar until nicely combined. Add olive oil, yogurt, and lemon stuff. Beat until incorporated.
3. Add flour, baking powder, coconut and salt, beat until just combined. Add blueberries and stir in by hand.
4. Scoop into prepared muffin tins.
5. Bake for 20 minutes. Cool.
6. To make frosting beat together butter, cream cheese, lemon peel and vanilla. Beat in powdered sugar 1 cup at a time. Frost cupcakes.
7. If desired top with toasted coconut. Place one cup of coconut in small fry pan and heat stirring often over medium-low heat until just turns brown. (Watch closely , it burns easily). Place in bowl. Dip tops of frosted cupcakes into the coconut.
8. Eat and enjoy!
I made a small little cake and some homemade ice cream for my little family of five last night. At first I was reading the ingredients and it kind of freaked me out a bit. No eggs, in cake. Do I add eggs, alas, it must be a misprint. Well, Betty Crocker has never lead me amiss in the past, so we will try it out. Cake with no eggs. Lucky I did because we got to enjoy one of the moistest, full of flavor cakes, ever! Even my pie loving husband proclaimed that I should definitely make this one again! I am tempted to eat the rest of the cake for lunch today, so I will be sending the leftovers to work with my husband. If you are looking for a smaller cake, with lots of flavor, look no further, this is it, the one you’ve been looking for!
Recipe from Betty Crocker Fall Baking (recipe magazine)
- 1/3 cup butter (do not use margarine)
- 3/4 cup granulated sugar
- 1 cup applesauce
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 tbsp. butter (do not use margarine)
- 1 cup powdered sugar
- 1/2 tsp rum flavor
- 4 tsp milk
1. Grease a 8×8 inch cake pan. Pre heat oven to 350 degrees.
2. For cake, melt butter in medium-sized saucepan and cook over medium for about 2-3 minutes until it just starts to turn brown. Remove from heat and stir in sugar, applesauce and vanilla. Stir in dry ingredients and stir until just combined. Pour into prepared pan and bake for 30 minutes.
3. To make glaze, melt butter in small saucepan and cook over medium heat for 2 minutes, again, until just turned brown. Remove from heat, stir in remaining glaze ingredients and pour over warm cake. Sprinkle with additional cinnamon.
4. Serve cake warm. Eat and enjoy!