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
Powered by Linky Tools
Click here to enter your link and view this Linky Tools list…
Y’all know I am a total Food Network junkie! One of my favorite shows is Iron Chef. I enjoy watching the chefs battle for victory. Even better than that is The Next Iron Chef. It’s almost like a reality show, but with food –yum!
One of my favorite contestants last year was Elizabeth Falkner. You may remember her.
Well, Elizabeth is getting ready to open her new Brooklyn restaurant, Krescendo. She is also a seasoned veteran in the world of network culinary competitions and author of Cooking Off the Clock: Recipes From My Downtime, published just last month!
She will be returning for redemption to Food Network’s The Next Iron Chef premiering next week! I cannot wait to see her in action again
Here is a delicious recipe that she created while working with Harry & David.
Elizabeth Falkner’s Upside Pear Crunch Cake
- 1 ½ C. demerara sugar or brown sugar
- 1 t. ground cinnamon
- ¼ t. ground nutmeg
- ½ t. salt
- 1 TB. flour
- 2 TB. butter
- 2 ea. Harry & David Royal Riviera® Pears, cored and sliced into ½ ” slices with skin on
- 4 oz. unsalted butter
- 1 C. sugar
- 2 ea. large eggs
- 1 C. sour cream
- ¼ C. milk
- 1 t. vanilla extract
- 1 ½ C. flour
- 1 ½ t. baking powder
- ½ t. baking soda
- 1 t. salt
- Work all ingredients together with a spatula or your fingers and set aside.
- Preheat the oven to 325 degrees convection. Cream the butter and sugar together with a spatula or in a mixer with paddle attachment. Add the eggs and combine to emulsify. Add the sour cream, milk and vanilla extract and stir to combine. Add dry ingredients just to combine.
- Sprinkle half of the Crunch mixture divided between 2 loaf pans. Divide the Harry & David Royal Riviera® Pears slices lined down each loaf pan on top of the Crunch layer. Divide Coffee Cake batter over the pears in each pan. Finally, divide the rest of the Crunch over the batter in each pan. Bake for 30 minutes until cake is set.
- Cool completely, this takes awhile, be patient. Then invert cake upside when cool, slice and serve.
If you want a delicious and decadent chocolate cake, you have GOT to try Paula Deen’s Chocolate Sheet Cake. So far, there is not one recipe of hers that I have fixed that is not flavorful or scrumptious. This cake is no exception.
Thanks to McCormick for sending me all the yummy goodies so that I could make these delicious treats for my family
All month long, I have been sharing with you about the wonderful foodie recipes I’ve made thanks to McCormick and their “Green with Envy” spice package
If you missed those recipes, you can find the links here:
Emerald Mint Milkshakes (my favorite)
The last recipe that I am going to share with you today is just in time for St. Patty’s day tomorrow — Lucky Shamrock Cupcakes!
They are super easy to make and if you use all the decorations, etc from McCormick, your cupcakes will definitely have that Irish feel!
I was sent a box of goodies from McCormick in order to create these recipes. All opinions listed are my own.
I love when holidays roll around because that means I get to make something new. This time around, it was cake pops. My first attempt at making these has been. . . . a learning experience to say the least. 3 things I learned while making the cake pops are:
~Make sure you use enough icing in the cake mix
~Make sure to make them the right size–not too big and not too small
~Be sure to leave them in the refrigerator for the right amount of time.
We had lumpy issues with our very first batch, but I think that is because we did not use enough icing. They still turned out adorable though and they are really delicious!
The St. Paddy’s day touch was courtesy of McCormick’s green food coloring!
McCormick’s has lots of great products to make your St. Patrick’s Day feast a blast. Choose from spices for the savory menu, or choose certain spices to make a delicious and yummy dessert!
This month for the Crazy Cooking Challenge, we were challenged to find the ultimate chocolate cake recipe. Now — I am one for simplicity and yet I love making things homemade so I went looking for a cake that included both of those elements.
I just happened to need a dessert the other night for dinner and I was craving chocolate so I knew it would be a perfect time to make my recipe. I found exactly what I was looking for at Life as a Lofthouse. Chocolate. Crockpot. Lava — nuff said, right?
Here is the newest dessert on the block–and it is made in the trusty old crockpot!
Hope you enjoy
Crockpot Pudding Cake
18 1/2 ounce box chocolate cake mix
3/4 cup oil
3 (9 ounce) package instant chocolate pudding mix
1cup of water
1 pint sour cream
6 ounce package semi-sweet choc. chips
4 eggs, beaten
Optional: vanilla ice cream
In a large bowl, stir togther dry mixes and remaining ingredients except for the ice cream.
Pour into a large slow cooker sprayed with non-stick vegetable spray. Cover and cook on low setting for 5 to 7 hours. Do NOT stir while cooking!!!!!!
When done, cake should be cake-like with some chocolate “lava” in the center.
Serve warm, over ice cream, if desired.
Makes 6 to 8 servings.