Pistachio Bundt Cake

Pistachio Bundt Cake

Recipe By: MADE. BY LIA

2 sticks unsalted butter, softened
1 1/2 cup sugar
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4 eggs, room temperature
2 tsp vanilla extract
1 tsp almond extract
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1 1/4 cup milk, room temperature
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2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 cup chopped pistachios

Directions:

Preheat oven to 350 degrees

Cream butter & sugar in a mixer fitted with the paddle attachment until light & fluffy.

Add eggs one at a time, scraping down the bowl and mixing well after each addition. Add vanilla & almond extracts.

In a separate bowl, whisk together the flour, baking powder, salt & chopped pistachios (place 1 cup whole pistachios into food processor and pulse or use a knife to finely chop)

Add the dry ingredients and milk to the butter mixture alternating 1/3 at a time starting & ending with the dry ingredients.

Add in a drop of green food coloring and mix until all ingredients are combined and batter is smooth.

Pour batter into greased & floured bundt pan& smooth the top with a spatula Place into the oven and bake until cake springs back when lightly touched and is golden brown, approximately 30 minutes. Invert the cake onto a wire wrack, remove the pan and let cool completely before pouring over the glaze.

Honey Orange Glaze

2 cups powdered sugar
Zest and juice from 1/2 an orange
1 Tbsp honey
1 tsp vanilla extract
2 Tbsp heavy cream

Directions:

Combine all ingredients into a bowl and whisk to combine until a smooth, shiny consistency. If the glaze seems too think, add more cream. You want it to be pourable, not too think & not too thin!

For less mess, transfer the glaze into a measuring cup with a spout. Pour the glaze, slowly, over the top of the cooled cake, letting the glaze run down the sides. Top with chopped pistachios and orange zest.

This is the perfect sweet for St. Patricks Day, any spring event or just because!

Store in an airtight container at room temperature for up to 4 days. Enjoy!

Chocolate Chip Gooey Butter Cake

Chocolate Chip Gooey Butter Cake

Recipe By: MADE BY LIA

Makes 1 9x13 cake pan

Cake Base:

4 oz Unsalted butter, softened
1 Egg
3 Tbsp Milk
1/2 Tbsp Vanilla
1/2 cup Flour
1 box Chocolate cake mix

Gooey topping:

4 oz Unsalted butter, softened
4 oz Cream cheese, softened
8oz Powdered sugar
4 oz Cake flour
1/4 + 1/8 tsp Salt
2 tsp Vanilla
1 Eggs
1/4 cup Corn syrup
1/8 cup Milk
1/4-1/2 cup Mini chocolate chips

Equipment needed: 9x13 Cake pan, Mixer with paddle attachment

 

Directions:

Preheat oven to 350 degrees. Grease pan with butter or baking spray. Begin by making the cake base. Mix butter, egg, water, vanilla, flour and cake mix in a mixing bowl fitted with the paddle attachment until just combined. Press into the bottom of the 9x13 cake pan. In the same bowl,  begin to mix butter, cream cheese & vanilla till smooth. Add powdered sugar & cake flour; once the mixture starts to come together, add in the eggs, corn syrup and milk. Mix on medium speed until smooth, light and fluffy, about 4 minutes. Stir in mini chocolate chips.

Spread the gooey topping evenly over the cake base and place into the oven. Bake at 350 degrees until the sides are golden grown and the middle is just set & lightly golden, approximately 35-45 minutes. Let cool.

Once the gooey butter cake has cooled, sprinkle the top with powdered sugar & dig in!

*Can be made ahead of time, refrigerate over night or freeze for up to 2 weeks, bring to room temperature before serving.

Naked Gingerbread Cake

Naked Gingerbread Cake with Maple Bourbon Frosting

Recipe By: MADE.BY LIA

Ingredients:

2 sticks unsalted butter (softened)
1 cup dark brown sugar
1/2 cup granulated sugar
1 cup molasses
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4 eggs (room temperature)
2 tsp vanilla
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3 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 Tbsp ground ginger
1 tsp ground nutmeg
2 tsp cinnamon
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1 cup buttermilk
1/4 cup sour cream or greek yogurt

Directions:

Preheat the oven to 350 degrees

In a mixer fitted with the paddle attachment cream together butter, sugars & molasses until light and fluffy. Add vanilla to eggs. While the mixer is on low, add in one egg at a time, allowing to incorporate after each addition.  Mix until smooth. In a separate bowl combine dry all of the dry ingredients & whisk to combine. Add the flour and milk to the mixture alternating 1/3 at a time starting & ending with the dry ingredients. Mix until smooth.

Spray three 8” round cake pans with baking spray. Evenly distribute the batter among the three pans. Smooth out the batter with a spatula, place into the oven and bake for approximately 20-30 minutes until the cake springs back when touched.

Let cake rounds cool.

Maple bourbon frosting:

4 sticks unsalted butter, room temperature
3 cups powdered sugar (more or less depending on how sweet you like your frosting!)
2 tsp vanilla
3 Tbsp maple syrup
1 Tbsp bourbon
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2 Tbsp heavy whipping cream

Directions:

In a mixer fitted with the paddle attachment, cream butter until light & fluffy (about 10 minutes) Slowly add in powdered sugar, 1 cup at a time, mixing after each addition. Mix on medium speed for another 5-10 minutes.  Add heavy cream, bourbon, maple syrup & vanilla, mix on low until incorporated.

To Assemble:

Place the 1st layer of cake on a round cake board. Using a spatula, add a layer of icing. Place the next round on top and repeat. Lightly ice the sides of the cake with the remaining frosting (it is a naked cake so you should see cake through!)

Optional Garnish: Add gingerbread cookies on top & dust with powdered sugar for a cute Christmas scene!

No Bake Cranberry Cheesecake Jarsson

No Bake Cranberry Cheesecake Jars

Recipe By: MADE. BY LIA

Graham Cracker Crust 

14 graham crackers
4 tablespoons unsalted butter, melted
2 tsp sugar

Place the graham crackers in a food processor and pulse until finely crushed, or place graham crackers into a sealed bag & use rolling pin to crush. Melt butter and combine into graham cracker crumbs & sugar in a medium bowl, mix with a fork until the graham cracker crumbs are coated with butter.  

Cheesecake Filling

16 oz cream cheese, softened
1 cup powdered sugar
2 tsp vanilla
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1 cup heavy whipping cream 

In a bowl fitted with a paddle attachment, beat cream cheese till smooth and creamy. Add powdered sugar and vanilla, beat till light & fluffy. In a separate or same bowl with a whisk attachment whip the heavy cream until firm stiff peaks. Fold whipped cream mixture into cream cheese mixture until smooth. Set aside or refrigerate until you are ready to prepare the jars.

Cranberry Filling

12 oz fresh or frozen cranberries
1 cup sugar
zest and juice from ½ an orange
1/4 tsp cinnamon

Place cranberries into saucepan; cook over medium low heat until they have lost their shape. Add sugar, lemon zest & lemon juice, simmer on medium-low heat until thickened. Let cool over an ice bath or in the refrigerator.

 

Granola Crumb Topping

1/4 cup flour
1/4 cup oats
2 Tbsp sugar
1/4 tsp cinnamon
4 oz unsalted butter, cubed

Preheat oven to 350 degrees. In a medium bowl, combine all ingredients. With a fork or a pastry blender, mix ingredients until clumps form. Place on a parchment lined baking sheet and bake for approximately 20 minutes until golden brown.

To Assemble

12 Mason Jars

Remove lids from mason jar. Divide the graham cracker mixture evenly among the mason jars, and gently press it into the bottom of each. With an ice cream scoop,  layer with the cheesecake mixture & cranberry filling, then top with the granola crumb topping. Place lid back on the mason jar. Tie a ribbon around the jar, add Holiday stickers or any other fun decorations.

Perfect treat for a Holiday party or just a yummy dessert to share with your family!

*Can be made ahead, store in refrigerator for up to 3 days.

Glazed Pumpkin Bundt Cake

Glazed Pumpkin Bundt Cake

Recipe By: MADE. BY LIA

Pumpkin Cake Batter

1/2 cup canola oil
1/2 cup sugar
1/2 cup brown sugar
1 cup pumpkin puree
1/4 cup sour cream
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2 eggs, room temp
2 tsp vanilla extract
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1 1/3 cup flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp nutmeg
pinch of cloves

Directions

Preheat oven to 350 degrees, spray two 6-inch bundt cake pans with baking spray.

Place sugar, brown sugar, oil & pumpkin puree in a mixing bowl fitted with a paddle attachment. Mix to combine. In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, nutmeg & cloves. Sift or whisk to combine.

Add the eggs & vanilla to the sugar/pumpkin mixture one at a time, mixing well after each addition, scrape down the bowl.

Add 1/2 the flour to the mixture, mix on low, scrape the bowl. Add in the sour cream & mix to combine. Lastly, add the remaining flour & mix on medium speed until the batter is smooth.

Pour the batter evenly between the two bundt pans, they should be about 3/4 of the way full.

Bake for approximately 20-30 minutes, until golden and cake springs back when lightly touched.

Glaze Topping

2 cups powdered sugar
1 Tbsp corn syrup
2-4 Tbsp heavy cream
1 tsp vanilla extract

Directions

Combine all ingredients in a bowl & whisk until mixture is silky & smooth. You want it to be slightly thick but thin enough to drip down the sides of your cake.

Place the glaze into a piping bag & pipe the glaze onto your cake, staring at the top to make large drips down the sides of the cake.

Garnish

For the stem & leaf: You can either make these out of fondant or just use a faux wooden stem & leaf, which can be found at any craft store. Happy Baking!