Chocolate Toasted Marshmallow Cake

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Chocolate Toasted Marshmallow Cake
Servings
Ingredients
Servings
Ingredients
Instructions
Rich and Dark Chocolate Cake
  1. Preheat oven to 350 F. Prepare 3 x 8" cake pans with parchment paper. In bowl of standing mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed and pour into prepared pans. Batter will be liquidy. Bake for 20 minutes and rotate pans in oven (if not cooked in convection oven). Cakes are done when toothpick or skewer comes clean, approximately 35 minutes.
Toasted-Marshmallow Frosting
  1. Place marshmallows on cookie sheet lined with parchment paper. Place in the oven, and broil marshmallows until nice and brown. Keep an eye on them as they burn very quickly. Combine butter and icing sugar in standing mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.
Malted Belgian Chocolate Frosting
  1. In a bowl of a standing mixer fitted with paddle attachment, combine the powdered sugar and butter and beat on low speed for about 1 minute. Add vanilla and malt powder, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute. Best used right away. *The malted chocolate frosting isn't my favorite, It isn't bad though. I'm a lover of freshly made Swiss meringue or French butter cream, nothing compares to those two!

{Blueberry Lemon Cardamom Donuts}

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{Blueberry Lemon Cardamom Donuts}
Servings
12
Ingredients
Doughnuts
Blueberry Jam
Glaze
Servings
12
Ingredients
Doughnuts
Blueberry Jam
Glaze
Instructions
  1. Preheat your oven to 425F.

  2. In small saucepan over medium high heat, add blueberries, sugar and lemon juice. Mash blueberries until only a few remain whole. Heat and stir until boiling. Remove from heat and allow to cool and thicken. Set aside.
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
 Beat in greek yogurt, eggs, vanilla, milk and melted butter until fully incorporated.
  4. Spray doughnut pan with non-stick spray, filling each cavity with ¼-1/3 cup doughnut batter. Dollop two to three tsp of blueberry jam on top doughnut batter in each doughnut pan cavity. Using a knife swirl the jam into the doughnut batter. Bake in oven for 9 minutes, or until light golden brown.
  5. In small bowl, whisk together powdered sugar, lemon zest, milk and vanilla bean caviar until sugar is dissolved and mixture is runny.
 Dunk tops of doughnuts into glaze and turn right side up to set. Serve while still slightly warm.

Cinnamon Toast Cupcake

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Cinnamon Toast Cupcake
Servings
12
Ingredients
Cream Cheese Icing
Servings
12
Ingredients
Cream Cheese Icing
Instructions
  1. Mix eggs and sugar in standing mixer.
  2. Add buttermilk, sour cream, oil, and vanilla.
  3. Then add dry ingredients sifted in: ap flour, baking powder, salt, and cinnamon
  4. For the icing: Mix cream cheese and butter then add sifted powdered sugar and cinnamon.
  5. Sprinkle crushed cereal on top.

Best Cinnamon Rolls Ever

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Best Cinnamon Rolls Ever
Servings
4
Ingredients
Cream Cheese Icing
Servings
4
Ingredients
Cream Cheese Icing
Instructions
  1. Preheat over to 350.
  2. In a small bowl, combine water and yeast. Stir until dissolved, about 5 minutes.
  3. After, mix pudding according to the packaged instructions with milk.
  4. Then add sugar, 1/2 cup melted butter, egg, and salt. Mix well.
  5. Gradually add flour and mix with dough hook. After, knead by hand into a ball.
  6. Place the dough into a large greased bowl. Then cover and let rise in a warm place until it doubles in size.
  7. Punch down and let rise again for a second time.
  8. Roll dough on a very large floured surface.
  9. Dough should roll out to a long rectangle, about 34 x 21"
  10. Take 1 cup of melted butter and spread over entire dough surface using a pastry brush.
  11. In a small bowl, combine brown sugar, cinnamon, and raisins.
  12. Sprinkle mixture over top of buttered dough. Roll dough up like a jelly roll.
  13. Measure dough every 2 inches and cut with a knife.
  14. Place each roll in a buttered baking pan and allow to rise in a warm place for about 20 minutes.
  15. Bake in a preheated oven and bake until golden brown, about 15-20 minutes.
  16. Once out of the oven, slather the cream cheese mixture on top.
Recipe Notes
Enjoy these warm 🙂