Strawberry shortcake

• 1 and 1/4 cups cake flour (spooned & leveled)
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup (4 Tablespoons) unsalted butter, cubed and softened to room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup whole milk, at room temperature and divided
• 1 large egg, at room temperature
• 2 Tablespoons canola oil or vegetable oil

1. Preheat the oven to 350°F (177°C). Grease an 8-inch cake pan, line with parchment paper round, then grease the parchment paper.
2. Sift the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer. (Or if using a handheld mixer, any large mixing bowl.) Add the butter, vanilla, and 1/4 cup milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Stop the mixer and scrape down the sides and up the bottom of the bowl.
3. Whisk the remaining milk, the egg, and oil together. With the mixer running on medium speed, add the egg mixture in 2 additions, mixing for about 15 seconds between. Stop the mixer and scrape down the sides and up the bottom of the bowl if needed, then mix for about 15 more seconds or until batter is completely combined. Avoid over-mixing. Some small lumps are OK.
4. Pour batter into cake pan. Bake for around 20-22 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Cool cake completely in the pan set on a wire rack.

Filling:

• 4 ounces cream cheese, room temperature
• 2 tablespoon granulated sugar
• 1/2 teaspoon pure vanilla extract
• pinch of salt
• 1/2 cups heavy cream

In the bowl of a stand mixer fitted with a paddle, beat the cream cheese on medium until smooth. Add the sugar, vanilla extract and salt and beat on medium until smooth and light, about 3 minutes. Scrape down the sides of the bowl and fit the mixer with a whisk. With the mixer running on low, slowly add the heavy cream, whisking until fully combined. Increase the speed to medium-high and beat until soft peaks form, stopping to scrape down the sides of the bowl as necessary, 2-3 minutes.

Strawberries:

• 1 and 1/2 cups sliced strawberries
• 1 Tablespoon strawberry jam

When the cake is just about cooled, mix the sliced strawberries and jam together. Let it sit at room temperature or in the refrigerator so the strawberries release some of their juices.

Place the cooled cake on your serving plate or cake stand. Spread filling on top and top with strawberries.

Recipe adapted from sallysbakingaddiction.com and thevanillabeanblog.com

Carrot Cake Loaf

Ingredients  

For the cake:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 cup melted coconut oil, can use canola or vegetable oil (I used vegetable oil)
• 3/4 cup packed dark brown sugar
• scant 1/4 cup granulated sugar
• 2 large eggs beaten, at room temperature
• 1/2 cup buttermilk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups peeled and shredded carrots, pack when measuring

For the cream cheese frosting:

• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup confectioner’s sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions 

• Preheat oven to 350 degrees F. Grease an 8×4 inch loaf pan with nonstick cooking spray. Set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, ginger, and cloves.
• In a medium bowl, whisk together the oil, brown sugar, granulated sugar, eggs, buttermilk, and vanilla extract. Stir in the shredded carrots.
• Add the liquid ingredients to the dry ingredients and stir until just combined. Do not over mix!
• Spread the batter evenly into the prepared loaf pan. Place on the middle rack in the oven and bake for 60 minutes or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, you can loosely cover the top with aluminum foil hallway through.
• Remove from the oven and let the loaf cool in the pan for 15 minutes. Carefully remove the loaf from the pan and let cool completely on a wire rack.
• While the loaf is cooling, make the cream cheese frosting. Use a stand mixer or hand mixer to beat the cream cheese, butter, confectioner’s sugar, vanilla and salt together on medium speed until smooth.
• Spread the frosting over the cooled bread. 

Recipe adapted from twopeasandtheirpod.com

Raspberry White Chocolate Loaf

For the Cake:

• 1 1/2 cups all-purpose flour
• scant 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup buttermilk (or 1 tbsp. lemon juice + milk to make 3/4 cup liquid)
• 1/2 cup canola or vegetable oil
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup chopped Lindt CLASSIC RECIPE White Chocolate
• 1 – 1 1/2 cup raspberries gently tossed in 1 tablespoon flour

For the White Chocolate Glaze:

• 3/4 cup chopped Lindt CLASSIC RECIPE White Chocolate

Instructions 

• Preheat oven to 350° F. Spray a 8 x 4 loaf pan with cooking spray and set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
• In a separate medium bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
• Slowly add the wet ingredients to the dry ingredients. Stir until combined. Gently fold in the white chocolate and raspberries. Pour batter into prepared loaf pan and even out with a spatula.
• Bake for 60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the loaf cake with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
• When the cake is cool, make the white chocolate glaze. In a small, microwave safe bowl, melt the white chocolate. Heat for 30 seconds, stir, and heat for 30 more seconds. Stir until white chocolate is smooth. Drizzle the white chocolate glaze over the cooled loaf cake. Let the white chocolate set up. Cut into slices and serve.
• Note-if the cake isn’t done and the top is browning too much, drape a piece of aluminum foil over the top and finish baking until a toothpick comes out clean.

Recipe adapted from twopeasandtheirpod.com

Lemon blueberry loaf

Ingredients  

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup granulated sugar
• 2 tablespoons lemon zest (from 2 large lemons)
• 3/4 cup  buttermilk
• 1/2 cup oil 
• 2 large eggs slightly beaten
• 1 tablespoon  fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

For the optional lemon glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Instructions 

• Preheat oven to 350° F. Spray a 8 ½ x 4 ½ loaf pan with cooking spray and set aside.
• In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
• In a separate medium bowl, combine the buttermilk, oil, eggs, lemon juice and vanilla extract.
• Slowly add the wet ingredients to the dry ingredients. Stir until combined. Gently stir in the blueberries. Pour batter into prepared loaf pan. Pound on the counter so the loaf cake is evenly set in the pan.
• Bake for 60-70 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the loaf cake with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
• If making the lemon glaze:
  • While the loaf cake is cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar and lemon juice. Drizzle the glaze of the cooled loaf cake. Cut into slices and serve.

Recipe adapted from twopeasandtheirpod.com

Pumpkin bread with maple glaze – vegan

Ingredients

• 1/2 cup vegan butter, softened
• 1/4 cup sugar
• 3/4 cup brown sugar
• 1 cup canned pumpkin
• 2 flax eggs
• 1 1/2 cup flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg

Glaze:

1 /2 cup powdered sugar

2 tbsp maple syrup

1/4 tsp vanilla

Instructions

• Preheat the oven to 350.
• Spray a 9×5″ loaf pan with cooking spray and set aside.
• In bowl, combine your butter, brown sugar, pumpkin and eggs and beat with hand mixer until combined.
• In another bowl whisk together your flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg until blended and then add into your wet ingredients and mix until combined.
• Spread into prepared pan and bake for about 50 minutes or until toothpick comes out clean then remove from oven to cool.
• To make your glaze you mix together your powdered sugar, maple syrup and vanilla and pour it over your cooled bread and let it set for a few minutes then cut and serve.

Recipe adapted from tornadoughalli.com

Dark Chocolate Cheesecake – 6 Inch

INGREDIENTS

• 1 cup chocolate sandwich cookie crumbs, such as Oreo*
• 2 tablespoons butter, melted
• 16 ounces (2 blocks or 16 tablespoons) full-fat cream cheese, room temperature
• 1/2 cup granulated sugar
• 2 tablespoons unsweetened cocoa
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 2.5 oz. dark chocolate (I used 5 squares of Trader’s Joe’s dark baking chocolate)

GANACHE

• 2.5 oz. dark chocolate (I used 5 squares of Trader’s Joe’s dark baking chocolate) chopped
• 1/4 cup heavy whipping cream

INSTRUCTIONS

1. Preheat oven to 325F. Wrap the outside of a 6×2 or 6×3 springform pan with foil. Lightly grease the inside of the pan.
2. In a large microwave safe bowl, add the chocolate. Microwave for 30 seconds then stir. Repeat in 15 second increments until the chocolate is completely smooth. Cool for 10-15 minutes.
   Alternatively, add about an inch of water to a saucepan and bring to a simmer on the stove. Turn off the heat and place a heatproof bowl over top (do not let the bottom touch the water). Add the chocolate and melt until smooth. Remove from the heat and cool 10-15 minutes.
3. In a large bowl, mix together the cookie crumbs and melted butter. Pat into the bottom of the springform pan. Bake in the preheated oven for 5 minutes, then cool slightly.
4. In a large mixing bowl, beat together the cream cheese, sugar and cocoa until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
5. Beat in the eggs, one at a time, for 1 minute each or until smooth (do not over beat). Beat in the melted chocolate and vanilla.
6. Transfer the batter to the crust (if using a 6×2 pan, it’ll fill to the top). Place the pan inside an 8×8 or larger pan.
7. Pour hot water into the outside pan until the springform pan is halfway submerged in the water. Be careful you don’t get water inside the foil.
8. Bake 65-75 minutes or until the edges are set and brown, the center is mostly set with some wiggling, and internal temperature reaches 150F degrees.
9. Remove from the oven and carefully run a knife along the edge to loosen the cheesecake. Cool 15 minutes in the water bath.
10. Remove the pan from the water bath and let cool at room temperature for 1 hour.
11. Cover and refrigerate at least 4 hours or overnight before garnishing with ganache (see below) or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 5-7 days.

FOR THE GANACHE

1. Add the chocolate to a heatproof bowl.
2. In a medium saucepan, heat the cream until hot but not boiling. Pour the hot cream over the chocolate and wait 1 minute. Stir together until completely smooth.
3. If the chocolate isn’t melting, place the bowl over a pan of simmering water (do not let the bottom touch the water). Continue stirring until fully melted.
4. Remove the pan side from the cheesecake. Immediately pour the chocolate mixture over the cheesecake and spread evenly. Refrigerate for 15 minutes or until the chocolate hardens before serving.

Recipe adapted from chocolatemoosey.com and epicurious.com

Strawberry Lemon Cake

Ingredients

• 1 and 1/2 cups or 210 grams all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
• 1 cup or 225 grams granulated sugar plus extra for sprinkling
• 1 1/2 tsp vanilla extract
• 3 large eggs or 2 jumbo eggs
• 2 tablespoons lemon juice
• 1/2 cup or 120 grams sour cream, yogurt or milk
• 14 ounces or 398 grams fresh strawberries hulled and sliced

For the glaze

• ½ cup powdered sugar
• 2 teaspoons lemon zest
• 2 teaspoons lemon juice

Instructions

• Set oven to 350F
• Lightly spray a 9 or 10 inch spring form, or 8 x 8  square pan
• Whisk together the flour, baking powder, and salt and set aside.
• Cream the soft butter and sugar together in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
• Beat in the eggs, one at a time, and then beat in the vanilla and lemon juice.
• Add the flour to the mixing bowl alternately with the sour cream/yogurt/milk, beginning and ending with the flour. Mix until combined, but don’t over mix.
• Fold in the berries and turn into the prepared pan. Smooth out the top. 
• Bake for 40-45 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. The exact cooking time will depend on the pan size you use. You can insert a toothpick in the center to test.
• Lemon Glaze: Mix together powdered sugar with lemon zest and enough lemon juice to thin to your desired consistency.  Drizzle over the cake.
• Let cool briefly, and then unlatch the spring and remove the outer ring. I like to run a spreading knife along the edge first to loosen any parts of the cake that are sticking to the pan. Cool completely on a rack before slicing.

recipe adapted from theviewfromgreatisland.com

 

French Apple Cake

Ingredients
Cooking spray or butter, for coating the pan
8 tablespoons (1 stick) unsalted butter
3 medium apples (I used Honeycrisp)
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
3/4 cup packed light brown sugar
1/4 cup spiced rum
1 teaspoon pure vanilla extract
Powdered sugar, for serving

Instructions

Arrange a rack in the middle of the and heat oven to 350ºF. Meanwhile, coat an 8-inch round or square cake pan with cooking spray or butter, then line the bottom with parchment paper.
Melt 1 stick (8 tablespoons) unsalted butter. Peel, core, and dice 3 apples.
Whisk 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon fine salt together in a medium bowl.
Whisk 2 eggs in a large bowl until fluffy. Add the melted butter, 3/4 cup packed light brown sugar, 1/4 cup spiced rum, and 1 teaspoon vanilla, and whisk to combine. Add the flour mixture and stir with a wooden spoon or rubber spatula until just combined. Add the apples and fold until just combined.
Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool for 15 minutes before carefully removing from pan (loosen the sides by running a thin knife around the edge if needed first). Dust with powdered sugar and serve.

Storage: The cake can be well wrapped and refrigerated for a few days, or frozen for up to 2 weeks.

Recipe adapted from thekitchn.com

Peach cardamom spelt cake

INGREDIENTS
4 medium peaches
1 cup spelt flour
1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cardamom
6 tablespoons unsalted butter, at room temperature (plus additional for pan)
scant 1 cup sugar
1 egg
1/2 cup buttermilk, or milk
1 teaspoon pure vanilla extract
1 tablespoons raw sugar, for sprinkling

INSTRUCTIONS
Peel and slice each peach into 8 equal slices. Arrange on a paper towel-lined plate (to remove some of the moisture) and set aside.
Position rack in center of oven and preheat oven to 350°F. Generously butter a 9″ deep-dish pie plate.
In a medium bowl, whisk together flour, baking powder, salt and cardamom; set aside. In a large bowl, use an electric mixer to blend the butter until creamy. Add the sugar and beat on medium-high speed for a couple of minutes until light and fluffy. Turn down the mixer and slowly blend in the egg, buttermilk, and vanilla. With the mixer on low, gradually mix in the flour mixture until just combined.
Scrape the batter into the prepared pie plate and smooth the top. Arrange the peach slices on top of the batter with as little space between them as possible, lightly pressing them down. Sprinkle the top of the cake with the sparkling sugar.
Bake for 10 minutes at 350°F. Then reduce the oven temperature to 325°F and continue baking for 50 to 60 minutes, or until cake tests done with a toothpick inserted into the center of the cake (hopefully without hitting a peach).

Place the pie plate on a rack and allow to cool. Slice into wedges and serve with fresh whipped cream or vanilla ice cream or perfectly plain.

Recipe adapted from fivehearthome.com

Red Velvet Cake Ice Cream

For the cake:

1/2 cup /113 grams butter, at room temperature, plus 2 tablespoons to prepare pans (I used Earth Balance vegan butter substitute instead)
3 tablespoons/22 grams cocoa powder, divided
1 1/2 cups/300 grams organic cane sugar
2 eggs
2 teaspoons/10 milliliters vanilla
2 tablespoons/30 milliliters red food coloring
1 teaspoon/6 grams salt
1 teaspoon/5 grams baking soda
2 1/2 cups/320 grams cake flour, sifted (to make cake flour, for each cup of flour, replace 2 tbsp flour with 2 tbsp cornstarch)
1 cup/236 milliliters whole buttermilk (I used almond milk and vinegar – add 1 tbsp vinegar to cup measure, fill cup measure with almond milk, stir, and let stand a few minutes)
1 tablespoon/15 milliliters vinegar

Preheat oven to 350 degrees Fahrenheit. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa.
Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla.
In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture.
Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.
Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely. (Can also be made in 2 cake pans.)

Recipe adapted from cooking/nytimes.com

For the ice cream:

1 (8-ounce) package cream cheese, at room temperature
1 cup whole milk
1 cup heavy whipping cream
3/4 cup granulated sugar
1 large pinch salt
1 tablespoon bourbon or brandy (optional but delicious)
2 cups crumbled red velvet cake

To make the ice cream, combine the cream cheese, milk, cream, sugar and salt in a blender. Blend on high speed until smooth. Place in the refrigerator for a couple of hours.
Transfer the mixture to the bowl of an ice cream maker and churn according to the manufacturer’s instructions, usually about 20 to 25 minutes. Towards the end, add 1 tablespoon bourbon or brandy.
After the ice cream is churned, place in a large freezer safe container and quickly stir large and small cake pieces into the ice cream. Cover with plastic wrap and freeze until firmed through, at least 4 hours.

Recipe adapted from joythebaker.com