Pina Colada King Cake 


I love a party. Never have been to Mardi Gras but I have a dear friend, Lisa Beasley Thaxton who lives in New Orleans. She was the one that told me that king cakes come in many flavors. I tried making a bananas foster one yesterday and the filling was too wet. It was a disaster. So today I made a Pina Colada King Cake and it was a success. 


Ingredients:
For the Cake

3 1/2 cups of flour

1/2 cup of sugar

1 package of rapid rise yeast

1 teaspoon salt

1 egg

2 teaspoons of vanilla, coconut or pineapple extract

1 cup warm milk, not hot

6 Tablespoons butter, melted


Put all dry ingredients in the bowl of your stand mixer. Add egg, warm milk and butter. Using your dough hook attachment, mix on low for 2-3 minutes, scraping any flour off the sides of the bowl in the dough. Continue to mix on medium speed for 8 minutes. Transfer dough to a large well oiled bowl and cover tightly with plastic wrap. Put in in a warm spot until the dough doubles in size. On a floured surface, roll dough into an 8″ x 20″ rectangle. Add filling. 


Filling:
1 8 ounce block of cream cheese, softened

1/2 cup sweetened coconut 

3/4 cup crushed pineapple, squeezed dry

1/2 cup sugar

2 teaspoons of vanilla, coconut or pineapple extract


Blend together and spread on top of rectangular dough leaving an inch all the way around. Roll dough toward you and make an oval. Pinch ends together and make sure your center hole is large. It will close up while baking. Cover with foil and and let dough double in size again. It could take an hour. 


Preheat oven to 350 degrees. Once doubled, place on baking sheet seam side down and brush with an egg wash (beaten egg). I baked my cake on parchment paper. Bake for 30 to 35 minutes until golden brown. 


Glaze:

2 cups of powdered sugar

2 teaspoons of either coconut, vanilla or pineapple

4 Tablespoons of milk or more to get a thick consistency 

Yellow, green and purple sugar

Plastic baby (do not bake in cake!)
Mix ingredients together and put on warm, not hot cake. Sprinkle on the colored sugars and let the recipient hid the baby. 

Tropical Pineapple Trifle


One of my favorite things about trifles is how simple and easy they are to make. You can assemble the day ahead or bake your cake and make the pudding ahead of time and assemble it the next day. I absolutely love pineapple. I have used pineapple extract in my recipe, if you love pineapple as much as I do, I highly recommend you buy or order some.  I purchased mine through Amazon. One taste of my Tropical Pineapple Trifle will have you thinking you are on vacation in the tropics. Aloha!


Ingredients:

Duncan Hines Pineapple Supreme cake mix

4 eggs

Vegetable oil

Pineapple extract

Butter

Powdered sugar

1 20 ounce can crushed pineapple, drained

1 20 ounce can pineapple slices, reserve juice

2 boxes of instant vanilla pudding,  1 large and 1 small

5 cups of milk

16 ounces of whipped topping

1 bag of Heath Bits or chopped macadamia nuts

Maraschino cherries, optional

Umbrellas, optional


Pictured above is an individual trifle. Trifles can be made in a large trifle bowl, individual trifle bowls, mason jars, I have even made trifles in clear plastic cups and taken them to go for a party/picnic. 

Pictured above are the main ingredients. 16 ounces of whipped topping, 20 ounces of pineapple slices, 20 ounces of crushed pineapple, 1 box of pineapple supreme cake mix, 1 large box of jello instant vanilla pudding and one small box of the same and 1 envelope of Dream Whip. Not pictured cherries, Heath Bits, eggs, water, pineapple extract and oil.  
The layers are cake, pudding, whipped topping and Heath bits. I have three layers in my trifle bowl not including the pineapple rings and cherries on the top. 


Cake:
Preheat oven to 350 degrees. 

1 box of Duncan Hines Pineapple Supreme cake mix

1 packet of Dream Whip Whipped Topping Mix

4 eggs

1 cup of water

1/2 cup oil

2 teaspoons of pineapple extract

Pour into a 13 x 9″ pan that has been sprayed with cooking spray. Bake for 24-29 minutes until a cake tester comes out clean. While cake is baking, make your liquid to poke in your cake when it comes out of the oven. 


*Poking Liquid:

The juice from one 20 ounce can of sliced pineapple, reserve pineapple rings for decorating the top of your trifle

2 Tablespoons of butter, melted 

1 1/2 cups of powdered sugar

2 teaspoons of pineapple extract

Whisk all ingredients together and set aside until your cake is ready.  *If you want to skip this step and go bold, you can pour some Malibu Rum over the holes in your cake. Trust me, you will love it. 


Poke big holes in your cake all over. You will be crumbling this cake up anyway so have fun poking holes in it. Pour poking liquid on to of your cake.  Cool completely before assembling your trifle. I put mine in the fridge.  Your cake will be moist and that is a good thing. 

Pudding:

1 large box of vanilla instant pudding

1 small box of vanilla instant pudding

2 teaspoons of pineapple extract

5 cups of milk

1  20 ounce can of crushed pineapple, drained

Follow directions on the box of puddings. Add pineapple extract to the pudding to make it pineapple. Fold in one drained can of crushed pineapple after the pudding has set. 



Assembly:

Crumble cake in bottom of trifle bowl.  Spread a layer of pudding over the top.  Spread a layer of whipped topping over the pudding. Sprinkle with Heath Bits.  Spread out to the edges of your bowl so you can see the layers. Repeat 2 more times. Decorate the top. 

Decorate the top:

Whipped topping

I used Heath bits, but you could also use macadamia nuts in place of the Heath Bits

Sliced pineapple rings

Maraschino cherries

Umbrellas

Yummy Rummy Dole Pineapple Upside Down Cakes

I grew up in Southern California and enjoying  Dole Pineapple and their Packaged Foods, watching and attending The Rose Parade in Pasadena. I couldn’t be happier to be a part of 2016 Tournament of Roses, “Live on Green”.  Ally  Phillips from @What’s for dinner? Ally’s Kitchen will be doing live food demonstrations near the Dole Bistro. #DoleRose #DolePackagedFoods #LiveOnGreen #TournanentOfRoses #NewYearsTradition  #AllysKitchen 

  

  
Cake:

2/3 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2/3 cup granulated sugar

2 eggs

6 Tablespoons of pineapple juice from can

1/4 cup rum, I used Captain Morgan

4 Tablespoons of butter, melted and cooled

  
Pineapple Topping:

4 Tablespoons of butter

2/3 cups brown sugar, packed

1/4 cup rum 

1 can Dole Pineapple Rings

6 maraschino cherries, I use the jumbo ones

  

  
Preheat oven to 350 degrees.
Spray a  jumbo muffin tin with nonstick spray, I use the spray/flour combination. Add pineapple rings to each muffin space. Place cherry in the center.
In a saucepan, add butter and brown sugar. Heat for one minute until boiling and remove from heat. Stir in rum. Evenly pour over pineapple rings and cherries.
In a bowl whisk together flour, baking powder, baking soda and salt and set aside. In a mixing bowl, combine eggs with sugar,  juice and rum.  Blend together for 3 minutes. Add butter and mix in dry ingredients, blending 2 more minutes. Add cake mixture to pineapple rings/cherries. Fill each cavity to 3/4 full. Bake 20 minutes or until done when the cake tester comes out clean. Cool 5 minutes and run a knife around each one. Invert onto a platter or serving tray. Makes 6 -8 mini pineapple upside cakes. Enjoy the yumminess!

  

Frozen Peanut Butter And Chocolate Avalanche 

Love peanut butter and chocolate? I have loaded those flavor in this frozen ice cream dessert.  Chocolate cookie crust, peanut butter and chocolate ice cream with a creamy peanut butter topping and drizzled in chocolate peanut butter. Yes, I said CHOCOLATE PEANUT BUTTER!!!  My friends and I have declared June Ice Cream Month. Be sure to visit and enjoy the yummy recipes listed in the links below. 

   
Crust:

24 Oreos crushed into crumbs, food processor is what I used

4 Tablespoons of butter, melted

Preheat oven to 350 degrees. Mix crushed Oreos with butter and form a crust on the bottom of a springform pan. Bake for 7 minutes. Remove and cool completely. I put my pan in the freezer to speed up the process. 

  
Ice cream:

2 quarts of Peanut Butter and Chocolate ice cream, I used Baskin Robbins or use your favorite chocolate ice cream

Soften ice cream so you can spread it on top of your cookie crust. Place back into freezer. 
Peanut Butter Topping:

1 8 ounce block of cream cheese, room temperature 

1 teaspoon of vanilla

3/4 cup creamy peanut butter, I used Peter Pan

1/2 cup powdered sugar

16 ounces of heavy whipping cream

Place mixing bowl and attachment in refrigerator for a minimum of 30 minutes. Beat softened cream cheese until smooth. Add vanilla and peanut butter and mix to combine. Add powdered sugar. Mix well. Add heavy whipping cream and beat till stiff. Pour on top of frozen chocolate ice cream. Smooth the top with a knife or spatula. Place back in freezer. Freeze for a minimum of 2 hours. 

  
  
Chocolate Peanut Butter Drizzle:

1/2 cup of chocolate peanut butter, I used   Dark Chocolate Dreams by Peanut Butter & Co. (Pictured below) purchased at Walmart, Target sells it too

1/4 teaspoon vegetable oil

Melt peanut butter and oil in microwave for 30 seconds or so. Stir to a smooth consistency. Drizzle over peanut butter topping and place in freezer. To remove springform ring, run a knife that has been put under hot water and run around the sides before unlocking the ring. Enjoy!

  
  

  

Please make sure you visit the blogs listed below for all of the yummy ice cream desserts. 

Amy has delicious Waffle Ice Cream Sandwiches http://crumbsinmymustachio.wordpress.com/2015/06/Waffle-Ice-Cream-Sandwiches/

Lorinda has made an exquisite Baked Alaskalicious

http://www.therowdybaker.com/?p=3753
Nettie has created a fabulous Blueberry Cheesecake Ice Cream 

http://mooreorlesscooking.com/2015/06/01/blueberry-cheesecake-ice-cream/
Alyssa is sharing her easy recipe for Chocolate Ice Cream

http://cookingfromasahm.blogspot.com/2015/06/easy-chocolate-ice-cream/

From Cindy, she is sharing yummy  Brown Sugar Cinnamon Ice Cream Sandwiches.

http://www.hunwhatsfordinner.com/2015/05/ice-cream-sandwiches.html
Not a paid spokesperson for any of the products I used in this recipe.  

 Luscious Lemon Pound Cake

I love lemon desserts. So light and refreshing. I love pound cakes. Moist and yet not too sweet with layers of frosting. 

Ingredients:

2 sticks of butter, room temperature 

1 teaspoon vanilla

1 1/2 teaspoons lemon extract*

2 3/4 cups flour

1 teaspoon salt

1 teaspoon baking powder

3 cups sugar

6 eggs, I used extra large, room temperature

1 cup of sour cream

*for a bold zesty taste of lemon, add the zest and juice of one lemon, in addition to the lemon extract

Preheat oven to 325 degrees.  Spray a bundt pan with nonstick and flour combination.  In a bowl whisk together flour, flour and baking powder.

In a mixing bowl, beat butter, sugar, and extracts till creamy. If you are adding zest and lemon juice, do so now. Add eggs one at a time. Add half of the flour. Add the sour cream, finish with the remaining flour mixture.  Pour into bundt pan and bake for 65  – 75 minutes, or until tester comes out clean. Cool cake in pan for 25 minutes and place on cooling rack until cake is completely cool before adding the glaze. My cake was baked in a Pampered Chef Bundt pan. 

  
  Beautiful Classic evenly browned bundt cake.  
A perfectly glazed Luscious Lemon Pound Cake. 

Glaze:

1 cup powdered sugar

1/2 teaspoon lemon extract

2 – 3 Tablespoons of milk or half and half*

Mix well and pour over cooled cake. Enjoy!

   
 

Dig in!

Joan’s Apple Cake

I am very happy to present January’s Food Blogger of the Month, Debbi Horseman Powers. Debbi may look familiar, she sent in the delicious Pumpkin Muffin recipe in November. This recipe is a vintage recipe, I love those. Joan’s Apple Cake is named after Debbi’s Mother’s friend, Joan Dobie. Supposedly this is a recipe from an old Kansas City restaurant, Stephenson’s Apple Orchard. This recipe has been prepared in Debbi’s family kitchen since 1968. You might notice that there is not any liquid in the recipe. That is not a mistake. I made this cake and it is fabulous. Thank you again Debbi for sharing this wonderful recipe with us.

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Debbi Horseman Powers

Ingredients:
2 cups sugar
1 cup shortening
2 eggs
2 cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon nutmeg
2 teaspoon cinnamon
1 Tablespoon lemon juice
5 cups diced apples
1/2 cup black walnuts, chopped

Mix ingredients in order in glass pan, 13 x 9. Bake 1 hour at 350. Spread icing on top while cake is still warm.

Icing

3 Tablespoons cream or condensed milk
3 Tablespoons butter
1 cup powdered sugar
1 teaspoon vanilla

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Boozy Birthday Black Forest Cake


Hard to believe that one year ago today, I published my first post on my blog. One year! Where did the time go? It has been a very fun year, making great recipes, but more importantly, great friends. You make my job fun! Before I start with my recipe, there is one special person I need to acknowledge, Amy Mustachio, from Crumbs In My Mustachio. Amy asked me to join a group of bloggers that were doing a cake series. I was very flattered and thrilled. When that cake was published, I officially became a food blogger. Amy, you have been a great friend and I can’t thank you enough for all of the help and support you have given me. My baking sister in spirit all of the way. XOXO. It’s been a fun adventure. To honor my German heritage, I made a delicious Black Forest Cake, a little booze to celebrate 😉🎉🎈🎊. ❤️❤️❤️. However, this could be made very easily and still taste yummy if you prefer not to add the alcohol.

Chocolate Cake
Ingredients:
1 3/4 cups flour
2 cups sugar
3/4 cups premium unsweetened baking cocoa, such as Ghiradeli’s (do not use Hershey’s or Nestles)
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons baking soda
2 eggs
1 stick of unsalted butter, melted
1 cup buttermilk, please use real buttermilk
2 1/2 teaspoons pure vanilla extract
8 ounces of very hot coffee

Preheat oven to 350. Spray pans with Bakers Joy. Line bottom of 8″ cake pans with parchment paper. Spray bakers Joy on top of parchment paper.

In a mixing bowl, blend all of the dry ingredients together with wire whisk attachment. In a separate bowl, combine eggs, buttermilk and melted butter. Add the wet ingredients to the dry. Mix well. Add the hot coffee. Blend and add vanilla. Divide batter equally between your 2 pans. Bake for 30 – 35 minutes. Cool on cooling rack completely before removing from pans. Cool completely before filling and frosting.

Boozy Cherry Filling
Ingredients:
1 12 ounce bag of cherries
1/4 cup water
1/4 – 1/2 cup of sugar
1 Tablespoon of cornstarch
1 shot of cherry brandy, I used Kirschwasser

Place cherries in a pan, with water and sugar. Bring to a boil and reduce down. Check for cherry pits, I had several! Sift in cornstarch and add in cherry brandy. Let cool completely before filling cake. **Double this recipe if you would like to have it on the top of your cake instead of the chocolate curls. This can be made a day before your cake and refrigerated. I highly recommend making this the day before. This should be thick like jelly.

Boozy Whip Cream Frosting
Ingredients:
1 quart of heavy whipping cream
1 shot of cherry brandy, Kirschwasser
1 to 1 1/2 cups of powdered sugar

Place mixing bowl and attachment in refrigerator for a minimum of 20 minutes. Beat whipping cream and brandy until stiff peaks have formed. Add one cup of powdered sugar and mix. Taste to see if you want it sweeter.

Chocolate Curls
2 large chocolate bars, Ghiradeli’s or Hershey’s
I sharp peeler

Candy bars need to be room temperature. Using peeler, make chocolate curls for top and side of cake.

Jumbo maraschino cherries for garnish, optional

Assembly:
Make a dam with whip cream. Add cherry filling. See photo. Place top layer of cake on top of bottom layer. Frost with whip cream. Add chocolate curls to top and sides. Add maraschino cherries if desired. Store in refrigerator.

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I did a little research on Black Forest Cakes. What I learned is the cake is always chocolate, it’s always frosted in whipped cream and cherries must be showing on the cake. I hope you enjoy my Boozy Birthday Black Forest Cake.