This post has been sponsored by Betty Crocker. I was compensated with a giftcard for writing, however all opinions listed are my own.
Around here, you will always find me and my daughter creating some kind of birthday cake recipe. If you look through my recipe archives, you will find exactly that — tons of cake recipes. It just seems to be what I do best. Here are 5 of my favorite easy birthday cake recipes that you can recreate at your home.
My daughter loves to make cake pops. We have never ventured to be as creative as the original Cake Pop maker — Bakerella, but, we have tried our fair share at making them. The first few times were epic fail, but then we finally learned how to make cake pops the right way.
Today is BEHIND THE CURTAIN DESSERT CHALLENGE REVEAL DAY! For this month’s reveal, our challenge was to make a dessert using almond paste and pastry of some sort. I chose to make Lemon and Almond Cupcakes.
What is the Behind the Curtain Dessert Challenge?
Every month we are assigned two ingredients (this month it was Almond Paste and Pastry) we are to take those two ingredients and create or find a recipe using the chosen ingredients.
Does this sound like fun to you? Need more traffic to your website or want to meet new friends? Then this is the party for you! THIS IS A BLOG HOP so EVERYONE gets to be the host. HERE is more information on how it works.
Back to my yummy recipe
These cupcakes turned out SO good. I had never baked with almond paste before, but I now know, I will be baking with this substance a lot more in the coming months.
- 1-7 oz box Almond Paste, grated
- 1 cup sugar
- 3 eggs, room temperature
- 1 cup plain yogurt
- ¼ cup canola oil
- 2 tablespoons fresh lemon juice (2-3 large lemons)
- 2 teaspoons grated lemon rind (only yellow part)
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- 2 cups of powdered sugar
- 1 stick of butter, room temperature
- 2 teaspoons of milk
- Preheat oven to 350°F. Place cupcake liners in muffins tins.
- In mixing bowl, mix Almond Paste and sugar until the texture of small crumbs. Add eggs one at a time beating well between each. Add yogurt, oil, lemon juice and rind. Beat until well combined.
- Sift flour and baking powder into almond mixture. Beat until mixed, scraping the bottom and sides of bowl. Spoon batter into liners, a bit more than ½ full.
- Bake cupcakes in center of oven, 20-25 minutes or until tops are nicely rounded and toothpick inserted in middle comes out clean. Start testing at 20 minutes. Cool tins on wire racks for 5 minutes.
- Then, transfer cupcakes to wire rack and cool completely.
- To make icing, mix together powdered sugar, butter, and milk. If you want a thicker icing, add more powdered sugar. For a thinner icing, add more milk.
See what other bloggers are making
Here are the other bloggers in the challenge. Check out their almond paste and pastry desserts
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Lady Behind the Curtain is starting a new link up every month that is a dessert challenge. I am all for a challenge, especially if it involves food. Our challenge this month was to make a dessert using Cherries and Chocolate. That was a no brainer for me. I love ice cream, so I gathered my ingredients so I could make some homemade Chocolate Cherry Ice cream.
- 2¼ c. whole milk
- 1 c. sugar
- 6 egg yolks
- ⅔ c. cherry juice from the bag of frozen cherries
- ⅔ c. half and half
- 1½ c. (thawed) frozen cherries, roughly chopped
- 1 c. bittersweet chocolate, roughly chopped
- Heat the milk and pinch of salt in a 2 qt. saucepan over medium-high heat until scalded. In a separate bowl, beat the sugar and egg yolks together until thick and smooth.
- Whisk a little of the hot milk into the sugar and yolk mixture to temper the eggs, and then very slowly add the rest, whisking continuously. Pour the egg, milk and sugar mixture back into the pan, and cook over medium- high heat, stirring continuously with a wooden spoon, until the custard thickens and coats the back of a spoon (about 5-7minutes).
- Pour the custard mixture into a bowl and allow it to cool at room temperature before placing in the refrigerator.
- When the custard is completely chilled, stir in the half and half and the cherry juice, reserving the cherries. Refrigerate overnight.
- Freeze custard in an ice cream maker according to manufacturer’s instructions. Add the cherries and chocolate pieces when the ice cream is frozen to a soft consistency. Transfer to a container and continue freezing in the freezer for 4-5 hours before serving.
I have been using my ice cream maker more and more. I love experimenting and making new flavors.
What would be your favorite flavor of homemade ice cream?
Check out the other bloggers in the dessert challenge!
I love making pies, but what I used to do all the time is buy my pie crust — that was until I found out how incredibly easy it is to make your own pie crust from scratch. I have a recipe for a Double Crust Pie Pastry which comes in handy if you are making covered pies like my yummy Apple Pie, Blackberry Pie, or Peach Pie.
- 2 cups of all purpose flour
- ¾ teaspoon of salt
- ⅔ cup of shortening
- 6 tablespoons of water
- Combine flour and salt.
- Cut in shortening until crumbly.
- Add water, mixing dough with hands until a ball forms.
- Divide the dough in half, wrap, and refrigerate for an hour.
- Take dough, sprinkle flour on a surface and roll out to fit the pie plate.
You can also use this pie crust recipe for single pie crusts like my Chocolate Pie, Chocolate Chip Cookie Pie, Chess Pie, and Pecan Pie. You just take half the dough and freeze it for the next time you need a pie crust.
I will tell you that when you make this — do not sub out the shortening for butter. I tried that once because I did not have any shortening on hand. The problem came when it was time to eat it. The crust was hard as a rock, so just use the shortening!
What favorite pie could you make tonight and try out this recipe?