Category: Desserts

Salted Rosemary Citrus Shortbread

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I usually make this recipe at Christmas time. Something about shortbread, rosemary and the lovely citrus fruits that are in season this time of year call to mind the holidays. Changing the citrus used actually can make this more seasonal. I typically use grapefruit during the holiday; something about it really goes with the salt, rosemary and buttery shortbread. But orange will work in a pinch, and lemon is great in the summer. Recently, I used a tangerine and it was delightful. Avoid lime – lime does not pair well with rosemary in this cookie.

Salted Rosemary Citrus Shortbread

Savory Sweet Shortbread with a herbacous, citrus twist
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Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Italian
Servings 12

Equipment

  • Hand Mixer or Stand Mixer
  • Mixing bowls
  • Tempered glass baking 8 X 8 inch baking pan

Ingredients
  

  • 1 1/2 cup Unbleached All-Purpose Flour
  • 1/3 cup Rice Flour You can substitute Cake Flour but it changes the texture.
  • 1/2 tsp Kosher Salt
  • 2 tbsp Fresh Rosemary, fine chopped
  • 1 cup Unsalted Butter, room temperature
  • 1/2 cup Granulated Sugar
  • 1 tbp Citrus Zest Grapefruit, Orange or Lemon, omit Lime
  • 2 tsp Turbinado Sugar
  • Flakey Sea Salt Recommend Maldon brand

Instructions
 

  • Zest citrus of choice, finely chop fresh rosemary. Measure out ingredients.
  • Line a 8 X 8 inch baking dish (preferrably glass) with parchment paper, leaving a bit of overhang for easy handling.
  • Whisk together flour, cake flour, rosemary, and salt, set aside.
  • In a stand mixer, or a bowl with a hand mixer, combine the butter, granulated sugar and citrus zest and beat on medium high speed until light and fluffy. Scrape down bowl as needed.
  • Add flours, rosemary and salt mixture. Beat on low speed until crumbly, then increase speed and mix until well combined.
  • Transfer dough to the prepared pan. I do this in scoops, using an ice cream scoop and placing them strategically in the pan to evenly distribute. Use a spatula, or your hands 🙂 to press dough evenly into the pan. Smooth the top with a spatula, and transfer to the refrigerator. Chill 1 hour until firm.
  • Preheat oven to 375 degrees F.
  • Remove shortbread from the refridgerator and prick with a fork all over. Sprinkle evenly with the turbinado sugar adn then sprinkle on the flakey sea salt to taste. Go easy on the sea salt to prevent over salting, but let it shine.
  • Bake @ 375 degreees for 30 -35 mjutes until golden brown around the edges and the surface is lightly golden brown.
  • Remove from oven and cut into 1 X 2 inch pieces while the short bread is still in the pan. Let rest for approximately 10 minutes, and then lift the shortbread out of the pan using the parchment paper overhang as handles, and place on a cooling rack to finish cooling.
  • Separate cookies when completely cooled. Use a sharp knife to retrace cut marks if necessary.

Notes

Cookies can be baked and cut, and stored in an airtight container for up to 3 weeks.  Suggest refrigeration if storing for more than 3 days.  You can also freeze cookies for up to 3 months if desired.  

Lemon Lavender Zucchini Bread

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Yield: 2 Loaves

I grow lots of zucchini and culinary lavender in the garden. A little tired of traditional zucchini recipes and not really in the mood for chocolate, I decided to try one of my favorite flavor combinations and craft it into a “not too sweet” zucchini bread. The results are good enough to share. This is not as sweet as you would think. Not just a breakfast bread, or snack with tea, this little loaf serves well with a dollop of whip cream or scoop of vanilla bean ice cream as a late summer dessert.

Lavender Lemon Zucchini Bread

Lavender and lemon zucchini quick bread with a lemony glaze
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 2 Loaves

Equipment

  • 2 – 9 X 5 inch loaf pans
  • Hand Mixer or Stand Mixer
  • Mixing bowls
  • Cake tester or toothpick
  • Zesting tool or microplane grater

Ingredients
  

Wet Loaf Ingredients

  • 4 large Eggs
  • 1 cup Olive Oil, extra virgin good quality
  • 1 1/2 cups Sugar
  • 3/4 cup Sour Cream
  • 1/4 cup Milk, 2% or Whole
  • 2 tsp Lemon zest, fresh
  • 1/4 cup Lemon juice, fresh-squeezed
  • 2 cuos Zucchini, shredded

Dry Loaf Ingredients

  • 4 cups Cake Flour
  • 1 tsp Salt
  • 4 tsp Baking Powder
  • 4 tsp Lavender Buds Culinary

Glaze

  • 1 cup Confectioners Sugar
  • 1 tbsp Lemon Juice, fresh-squeezed
  • 2 tbsp Lemon Zest, fresh
  • t tbsp Milk, 2% or Whole
  • 2-4 stems Culinary lavendar, fresh cut optional for garnish

Instructions
 

  • Preheat oven to 350 degrees F.
  • Grease and flour two 9 X 5 inch loaf pans, or coat with baking spray.
  • In a large bowl, beat eggs, then add the oil and sugar until well blended and oil is fully incorporated. Add the sourcream, milk, zucchini, lemon zest and juice and mix well.
  • Add the flour, salt and baking powder to the batter and mix well to combine.
  • Stir in lavender buds.
  • Divide the batter between the two prepared loaf pans.
  • Bake at 350 degrees for 40-45 minutes until a cake tester or toothpick inserted in the middle comes out clean.
  • During last 15 minutes of cooking, prepare the glaze by mixing all ingredients in a small mixing bowl.
  • While still warm, remove bread from loaf pans to a cooling rack placed over a piece of parchment paper or a cookie sheet and drizzle with the glaze. The paper or cookie sheet will catch the drips and make clean up easier.
  • If desired, garnish the loaves with fresh cut culinary lavender flowers.
  • Allow the bread to cool and the glaze to set before cutting.

Notes

NOTE:  If batter seems to wet after initial mixing, or if you live in a higher elevation, mix in 1/4 cup all purpose flour to the batter before pouring into loaf pans.  
Keyword cake, lavender, lemon, quick bread, zucchini

Pumpkin Cream Cheese Cake Roll

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One of my favorite fall recipes! This is actually classified as a “sponge cake” as it gets its “lift” from the eggs and baking soda. It sounds more complicated than it is, and only takes 15 minutes of oven time.

Pictures will follow and I will update this post when I make this cake over the holidays, but a a very dear young lady, who made this cake with me once requested the recipe, and I have not yet taken pictures.

Pumpkin Cream Cheese Cake Roll

Rolled pumpkin sponge cake with cream cheese filling
Print Recipe
Course Dessert
Cuisine American
Servings 1 Cake Roll

Equipment

  • Jelly Roll Pan 15" X 10" – if using a slightly larger pan, cake will be thinner and you must reduce cooking time.
  • Waxed Paper
  • Hand Mixer or Stand Mixer
  • Large Mixing Bowl or bowl of stand mixer
  • Medium Mixing Bowl, or bowl of stand mixer
  • Clean dish towel for rolling cake

Ingredients
  

Pumpkin Cake

  • 1 tbsp Shortening For greasing pan, may substitue baking spray
  • 1 tbsp All Purpose Flour For dusting pan, may substitute baking spray
  • 3 Large Eggs
  • 1 cup Sugar
  • 2/3 cup Cooked Pumpkin
  • 1 tsp Lemon Juice
  • 3/4 cup Flour
  • 1 tsp Baking Powder
  • 2 tsp Cinnamon
  • 1/2 tso Salt
  • 3/4 cup Pecans, finely chopped Optional
  • 2 tbsp Powdered Sugar For dusting dish towel after baking

Cream Cheese Filling

  • 1 cup Powdered Sugar
  • 8 oz Cream Cheese, softened
  • 4 tbsp Butter, softened
  • 1/2 tsp Vanilla Extract
  • 1 tsp Milk optional, use only if needed
  • 2 tbsp Powdered Sugar For dusting before serving

Instructions
 

Pumpkin Cake Instructions

  • Preheat oven to 375 degrees
  • Line jelly roll pan with waxed paper. Grease the wax paper and pan edges with shortening or spray with baking spray.
  • Dry ingredients: Sift together flour, baking powder, cinnamon and salt in a small bowl. Set aside.
  • In a large mixing bowl, beat the 3 eggs on high speed for 3 minutes.
  • Add sugar and beat on medium speed until fully incorporated.
  • Add cooked pumpkin and lemon juice and mix in on low speed until completely blended into the eggs and sugar.
  • Add dry ingredients into wet and mix in on low speed.
  • Spread cake mixture into prepared jelly roll pan. Make sure batter is evenly distributed in the pan.
  • Top with chopped pecans if using.
  • Place pan in oven and bake for 15 minutes.
  • Invert pan onto a clean dish towel sprinkled with powdered sugar. This step is crucial. Do it right when you take the cake from the oven and immediately proceed to the next step for best results.
  • Leave wax paper in place and gently roll the cake up in the towel carefully starting with the short side of the cake. Allow the cake to cool completely in the rolled towel so when it is time to add the filling it is already comfortable with the rolled up shape.

Cream Cheese Filling

  • While cake is cooling, place powdered sugar, softened cream cheese, softened butter and vanilla in the bowl of the stand mixer or medium bowl if using hand mixer. Blend on medium speed until all ingredients are incorporated and a smooth and spreadable consistency. If too thick add a teaspoon or two of milke (one at a time )to achieve desired spreading consistency.

Assembly

  • Unroll cake and remove wax paper.
  • Spread cream cheese filling across the cake carefully in an even layer, going to the edges of the roll.
  • Using clean hands, re-roll the cake on top of the towel (do not roll up in the towel again). Transfer finished roll to a cutting board and trim off edges of roll.
  • Wrap roll tightly in plastic wrap and store in the refrigerator until serving.
  • To serve, remove plastic wrap, and dust with additional powdered sugar. Slice into 2-3 inch slices for individual servings.
Keyword cake, Cream cheese, Pumpkin, roll

Chocolate Zucchini Bread with Cream Cheese Filling

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Yield: Two loaves

Who knew that vegetables could be so subtly sweet, very moist, and pair well with coffee, tea and ice cream? This quick bread is a double hit of chocolate with a hint of orange and a sweetened cream cheese filling. It’s a great way to use up that extra zucchini that seems to be sprouting out of my garden right now.

Serve at room temperature, reheated or even chilled. This bread is more like cake and suitable for breakfast, coffee breaks, and a quick dessert. Imagine it ala mode…sigh.

  • Coming out of the oven
  • Slice of heaven

Chocolate Zucchini Bread with Cream Cheese Filling

Chocolate Zucchini quick bread with a subtle orange vanilla cream cheese filling
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 2 Loaves

Equipment

  • 2 each 9 X 5 loaf pans (1.5 quart)
  • Mixing bowls
  • Citrus Zester or Microplane Grater
  • Hand Mixer or Stand Mixer
  • Mixing bowls
  • Whisk
  • Cake tester or toothpick

Ingredients
  

Cream Cheese Filling

  • 8 oz. Cream cheese, softened
  • 1/2 cup Sugar
  • 2 tsp Orange zest
  • 3 tbsp All-Purpose Flour
  • 2 large Eggs

Chocolate Batter Dry Ingredients

  • 2 cups All-Purpose Flour
  • 1/2 tsp Salt
  • 1 1/2 tsp Baking Soda
  • 6 tbsp Unsweetened Cocoa Powder
  • 1 cup Sugar
  • 1/4 cup Brown Sugar, packed

Chocolate Batter Wet Ingredients

  • 1/2 cup Oil
  • 3 large Eggs
  • 2 tsp Vanilla Extract
  • 1/2 cup Sour Cream
  • 3 cups Zucchini, shredded
  • 1 zest Zest of 1 whole Orange

Add In

  • 3/4 cup Mini Chocolate Chips

Instructions
 

  • Grease and flour two loaf pans
  • Preheat oven to 325 degrees.
  • Make Cream Cheese Filling: Beat cream cheese in a small bowl until smooth and creamy. Beat in sugar, orange zest and flour until smooth. Add egg and beat until thoroughly mixed. Set aside.
  • Make chocolate batter: Whisk together dry ingredients in a medium bowl. In a large mixing bowl, beat oil, sugars, eggs and vanilla until creamy. Stir in sour cream, zucchini and orange zest. Add dry ingredients and mini chocolate chips. Stir just til moistened, being careful not to over beat.
  • Spread 1/4 of the batter in the bottom of each prepared pan.
  • Add 1/2 of the cream cheese mixture on top of chocolate batter in each pan.
  • Divide remaining chocolate batter pour over the cream cheese mixture in each pan. The cream cheese mixture should be mostly covered with the top layer of chocolate batter.
  • Bake the loaves at 325 degrees for 60-80 minutes. Check after 60 minutes because oven temperatures and loaf pan sizes and materials can vary.
  • When the bread is done, a toothpick or cake tester inserted into the center of the loaf, in the chocolate will come out clean. Cool in the pans for about 10 minutes before removing to cooling racks to finish cooling.
Keyword cake, chocolate, Cream cheese, orange, quick bread, vanilla, zucchini

Lemon Cream Mousse

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Yield: Six 6 oz. Servings

Lovely, cool, and creamy this dessert is the perfect antidote to a sweet-tooth in the summer’s heat. The ingredients are usually on hand in my refrigerator and it takes a little over an hour to prepare, most of the time spent chilling the lemon custard.

Ingredients

4 Large Eggs, whole
4 Large Eggs, yolks and whites separated
1 1/4 cups + 4 Tablespoons granulated sugar, divided
3 teaspoons Lemon Zest
3/4 Cup Lemon Juice, fresh
1/4 teaspoon Kosher Salt
1 1/4 Cup Heavy Whipping Cream
1 teaspoon Vanilla Extract

Instructions

  1. Fill a large saucepan with several inches of water and bring to a simmer over medium heat.
  2. In a large, heat-proof bowl, whisk together the whole eggs and the egg yolks, the sugar, the lemon zest, lemon juice, and salt.
  3. Place the bowl over the pan of simmering water and cook, stirring constantly, for about 10-15 minutes. A whisk is helpful in this stirring, especially as it begins to thicken, but should be applied gently. The mixture will thicken and lighten as it cooks.
  4. Remove the mixture from the heat and allow to sit at room temperature for 15 minutes. Cover with plastic wrap and refrigerate for approximately 1 hour until it is chilled through. The result will be a thick lemon custard.
  5. In a separate mixing bowl, beat egg whites for 1 minute, and then add two (2) tablespoons of the remaining sugar. Continue beating egg whites and sugar until stiff peaks form.
  6. Fold the egg whites into the chilled lemon custard.
  7. Add the cream to the bowl just vacated by the egg whites along with the remaining two (2) tablespoons of sugar. Beat on medium to high speed until stiff peaks form.
  8. Fold whipped cream into the lemon mixture. Spoon resulting mousse into serving dishes and chill thoroughly. Serve cold.

Serving options

  • Crumble graham crackers, vanilla wafers, shortbread or lemon cookies in serving dish before spooning lemon mousse into chill.
  • Top with sweetened whip cream before serving.
  • Garnish with additional lemon slices or zest.

Margarita Cupcakes

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Yield: 24 Cupcakes

A party in a paper baking cup! These cupcakes suitable for adult birthdays, Cinco de Mayo, office parties, and summer get togethers. They are as much fun to make as they are to eat.

This recipe starts with a simple white cake mix and then layers in margarita flavor to the cake and glaze. We finish with a little salt and lime cream cheese frosting. The salt will compliment the sweet tart of the lime cream cheese frosting.

If you wish to make a non-alcoholic version of these cupcakes, eliminate the alcohols from the glaze and replace with orange juice in combination with the margarita mix step as all other alcohol in the cake will cook out during baking, but leave behind the bright flavor of the spirits.

While it looks like a few steps, they are all pretty simple. It takes about two hours to make these cupcakes with baking and cooling times.

With a little salt and lime….

Ingredients

Cake
8 ounces Margarita Mix (no alcohol)
3 ounces Tequila
1 ounce Grand Marnier
1 box White Cake Mix
3 large Egg Whites
2 Tablespoons Avocado or Canola Oil
1 Tablespoon Lime Zest

Glaze
1/2 Cup Sugar
1/4 Cup Butter
1/4 Cup Margarita Mix (no alcohol)
1/4 Cup Tequila
1/8 Cup Grand Marnier

Frosting
1 Stick Unsalted Butter, softened 
8 Ounces Cream Cheese, softened
2 Teaspoons Lime Zest
1 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
4 to 4 1/2 Cups Confectioners Sugar
5 Tablespoons Lime Juice
4 Drops Lime Extract
 
Finishing Touches
Salt Flakes (suggest Maldon or Fleur de Sel)
Lime, sliced thin then cut slices in half 
Paper straws, cut to desired length

Instructions

  1. Preheat oven to 350 degrees. Line cupcake pans with baking cups for 24 cupcakes.
  2. Whisk together the margarita mix, Tequila and Grand Marnier in a small bowl or measuring cup. Measure out 1 1/4 cups of liquid (or whatever quantity of water is called for on the cake mix box); reserve any remaining for the glaze.
  3. In a bowl of a stand mixer or mixing bowl with electric mixer, beat egg whites on high until foamy. Add oil and beat a few more seconds until combined with egg whites. Add cake mix and lime zest and the 1 1/4 cups of margarita mix from step 2. Beat on low for 30 seconds and then increase speed to medium for 2-3 minutes. Batter will be smooth but have lumps from the lime zest.
  4. Spoon batter into cupcake liners about 2/3 -3/4 full. Bake for 20 to 25 minutes. Know your oven. If it runs hot, check after 15 minutes, increasing time by 5 minute increments until toothpick inserted in the center of a cupcake comes out clean. Let cupcakes cook in pan for about 10 minutes and then move to a rack to completely cool.
  5. While cupcakes are cooling make glaze by combining sugar and margarita mix and butter in a small sauce pan.
  6. Heat over low heat, stirring to dissolve sugar and melt butter. When sugarr is dissolved and butter is fully melted, remove from heat and stir in remaining ingredients, plus any liquid left from step 2.
  7. When cupcakes are completely cool, use a pastry brush to brush the glaze over the tops of the cupcakes in a thin layer. Do all cupcakes and then repeat the glazing until each cupcake has at least 3 coats of glaze.
  8. Prepare the icing:
    1. In a stand mixer with paddle blade, or large bowl with electric mixer, beat butter and cream cheese until fluffy and combined.
    2. Add in 4 cups of powdered sugar and the remaining ingredients. Beat until creamy.
    3. Add more powdered sugar until the frosting is of the consistency for spreading or piping.
  9. Ice the cupcakes using the method you prefer, spreading or piping it over the glazed cupcakes.
  10. To finish cupcakes, twist the thinly sliced lime halves and place on top of the cupcakes. Add a straw if desired and sprinkle with flake salt very, very lightly. Just a few flakes per cupcake. You want the hint of salt, but not too much.

Rhubarb-Strawberry Ice Cream

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Yield: 2 Quarts

I love homemade ice cream. It doesn’t have any added thickeners or stablizers and the taste of fresh ingredients shine through. Many of my homemade ice-cream recipes start with a basic vanilla ice cream and then mix in flavors. Rhubarb-Strawberry sauce as an add-in gives this ice-cream a sweet and tart taste.

I use whole milk and real heavy cream to keep the butter fat high. A combination of vanilla extract and vanilla bean add a boost of flavor and make this ice cream subtley complex. Then I add in some Rhubarb Strawberry Sauce. It’s that simple

I use an ice cream maker to churn the ice-cream. Any ice-cream maker will work, or there are a number of videos on YouTube to follow if you don’t have an ice-cream maker.

Ingredients

Base:
1 Cup Whole Milk
2 Cups Heavy Cream
3/4 Cup Sugar
1/8 teaspoon Salt
1 Tablespoon Vanilla Extract
1 Tablespoon Vanilla Bean Paste*

Add In:
1 Cup Rhubarb Strawberry Sauce, refrigerated

*If not available, you can either scrape the seeds from the inside of a vanilla bean, or double the vanilla extract in place of the vanilla bean paste.

Instructions

  1. Combine milk, cream, sugar, salt and both types of vanilla into a large mixing bowl; preferrably one with a lid. Whisk until sugar and salt combines into the liquids.
  2. Chili for 2-6 hours or overnight. Just before placing in ice-cream maker, stir in the Rhubarb Strawberry Sauce.
  3. Place ingredients into an ice-cream maker and follow manufacturers directions, or use alternate churning method.
  4. Can serve immediately, or freeze for firmer ice-cream.
  5. To store: Place ice-cream in a freezer-safe container and keep in the freeezer.

Notes:

  1. In a hurry? Place the mixture in the freezer for 1/2 hour and then move to the refrigerator for 1/2 hour.
  2. Other fruit sauces or mashed fruits in simple syrups can be used in place of the Rhubarb Strawberry Sauce.

Lemon Bars

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This is one of my son’s favorites. This recipe is quick to prepare, and can be doubled. I usually have the 7 simple ingredients on hand. For the best taste, use fresh lemon juice.

Best served chilled, this makes a wonderful summer time dessert. Easy to make in small or double batches for potlucks, picnics and BBQs, or just to have around the house for a sweet treat.

Ingredients

Crust:
1/2 Cup Unsalted Butter, melted
1/2 Cup Granulated Sugar
1 Teaspoons Vanilla Extract
1/4 Teaspoon Salt
1 Cup + 1 Tablespoon All-Purpose Flour

Lemon Filling:
1 Cup Granulated Sugar
4 Tablespoons All-Purpose Flour
3 Large Eggs, room temperature
1/2 Cup Lemon Juice, room temperature

Optional Topping:
1/4 Cup Confectioner's Sugar

Instructions

  1. Preheat oven to 325 degrees. Line the bottom and sides of an 8 x 8 glass baking dish with parchment paper. Leave enough paper to hang over the sides to make lifting the finished bars out of the pan. Set aside.
  2. Make the crust by mixing the melted butter, sugar, vanilla extract and salt together in a small bowl. Add the flour and stir to completely combine and form a thick dough. Press the dough evenly into the prepared pan.
  3. Bake the crust for 16-18 minutes until the edges are very lightly browned.
  4. Make the lemon filling by sifting the flour and sugar together into a medium bowl. Stir the flour and sugar until they are completely combined. This will allow the flour to fully incorporate into the remaining ingredients for the lemon filling. Add the eggs and lemon juice and whisk until completely combined.
  5. Pour the filling over the hot crust. Bake the bars for another 20-24 minutes until the center is set and no longer jiggles.
  6. Remove bars from oven and let cool in pan until room temperature.
  7. Using the parchment paper, lift the bars from the baking dish. Cut into squares.
  8. For optional topping, sift confectioner’s sugar over the bars.
  9. Cover and place bars in the refrigerator. Chill before serving about 2 hours. Bars will keep in the refrigerator for up to 1 week.

Notes

  • Use a glass baking dish for best flavor. Metal dishes react with the acid in the lemon and leave a metalic taste.
  • Doubling the recipe will require the use of a 9 X 13 pan. Bake crust for 18-20 minutes and the filling for 22-26 minutes.

Dr. Pepper Cupcakes

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An amazing co-worker has a birthday this week. He is brilliant and never lets our team down. More often than not, he comes to our rescue and is a “go-to” guy for our team and many outside our group. Not an easy feat in a demanding engineering environment. He deserves a sweet treat to celebrate with the office crew in honor of his special day. He is very healthy. He works out, eats right and stays in shape. I rarely see him eat anything sweet, but he does enjoy the occasional Dr. Pepper. I set out to create a cupcake that would echo one of his few indulgences.

This is a rather simple recipe, one that can be thrown together the night before and chilled for morning delivery to the office. It starts with a cake mix, what could be easier?

The addition of Chinese Five Spice powder may seem odd, but it amplifies the undernotes of the Dr. Pepper and is surprisingly complimentary to the chocolate and cherries.

Ingredients

For the cake
1 box Devil's Food Cake Mix
1/2 cup Butter, melted
3 Eggs, room temperature
1 1/4 Cup Dr. Pepper 
1/2 Teaspoon Chinese Five Spice

For the frosting
2 Cups Whipping Cream
1 Cup + 1 Tablespoon Confectioner's Sugar
1/4 Cup Dr. Pepper Reduction (recipe below)
1/4 Teaspoon Chinese Five Spice

For the Dr. Pepper Reduction 
1 Cup Sugar
2 Cups Dr. Pepper

Optional Topping
Dr. Pepper Reduction
Maraschino or Bing Cherries

Instructions

  1. Line cupcake pan with paper or foil cupcake liners.
  2. Preheat oven to 350 degrees.
  3. With a stand mixer or hand mixer, prepare cake per package directions, substituting oil with butter, and water with Dr. Pepper. Blend Chinese Five Spice into cake batter.
  4. Fill cupcake liners 2/3 full with cake batter. Bake for 15-20 minutes until toothpick inserted in cupcake comes out clean. Remove to a rack and cool completely.
  5. While cupcakes are cooking, make Dr. Pepper reduction by combining sugar and Dr. Pepper in a quart size sauce pan. Slowly bring to a boil and then reduce to a simmer. Cook for 30 minutes or until reduced to a thick syrup. Cool completely.
  6. Prepare whip cream frosting. Combine whipping cream and confectioner’s sugar in a chilled mixing bowl. Use all of the confectioner’s sugar to stablize the whip cream. Beat on high speed until soft peaks form. Add in Dr. Pepper reduction and Chinese Five Spice. Continue beating until stiff peaks form.
  7. Spoon or pipe frosting onto cupcakes. If desired, drizzle with remaining Dr. Pepper reduction and top with a cherry.

Pina Colada Bundt Cake

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A very special friend of mine loves my rum cakes, coconut and pineapple. Each year I make him a birthday cake. This year I decided to combine some of his favorites into a cake and realized I had all the basic ingredients for a classic pina colada.

I start with cake mix and instant pudding mix as this combo has been used by home bakers for years to make very moist bundt cakes. There are many takes on the way you can modify these cakes from simple to a little more complex. Cake mix gives you a leg up on the flour, sugar and leavening ingredients. Pudding mix holds onto moisture and makes a more dense, pound cake like texture. Perfect sized for the classic bundt cake pan. I have one in stoneware that I love, it creates a crispy crust that soaks up the glazes I use, yet keeps the cake moist and dense.

Ingredients

For the Cake
1 Box Yellow Cake Mix (I typically use Betty Crocker)
1 3.4 oz. Box Coconut Cream Instant Pudding Mix
1/2 Cup Coconut Oil (I used the fat  
that rises in the can of coconut milk)
1/2 Cup Coconut Milk (liquid from canned coconut milk)
1/2 Cup 80 proof Dark Rum
1 1/2 teaspoons of Coconut Extract
4 Eggs
1 Cup Canned Crushed Pineapple, drained. Reserve juice.
1 Cup Sweetened Coconut Flakes

For the Glaze
1 Stick Butter
3/4 Cup Pineapple Juice (reserved from crushed pineapple)
1/2 Cup Sugar
1/4 Cup Rum

For the Icing
2 oz. Butter
8 oz. Cream Cheese
3 Cups Powder Sugar
1 tsp Coconut Extract
1 tsp Vanilla Extract

For the Topping
1 Cup Sweetened Coconut Flakes, toasted
12 Marachino Cherries, stem on, drained`

  • Bake
  • Cool
  • Glaze
  • Ice and Top

Instructions for Cake

  1. Preheat oven to 350 degrees.
  2. Grease and flour a bundt pan.
  3. Add coconut oil and coconut milk to a large mixing bowl, using a hand mixer or stand mixer beat until well combined.
  4. Add four eggs and beat until fully incorporated.
  5. Add rum and coconut extract and beat until incorporated.
  6. Add cake mix and pudding mix. Beat on medium speed for 3 or 4 minutes until the batter lightens. The batter may still have some small chunks of coconut oil present, this is fine and will melt in as cake cooks.
  7. Add crushed pinapple and coconut flakes, stir just to blend in.
  8. Pour into prepared bundt pan.
  9. Bake at 350 degrees for 50-60 minutes until golden and cake tester comes out clean.
  10. Invert onto a cooling rack and cool completely.
  11. While oven is still hot toast coconut for topping. Place coconut on a baking sheet and toast for 5 – 10 minutes until golden brown. Check frequently to avoid over cooking.
  12. While cake cools, prepare Glaze and Icing

Instructions for Glaze

  1. In a small saucepan, melt butter on medium low heat.
  2. Add sugar and pineapple juice and cook until sugar dissolves.
  3. Turn off heat and stir in rum.
  4. When cake is completely cool, poke small holes all over cake with fork tines and then slowly spoon glaze over cake a bit at time, allowing the cake to soak up the glaze between each addition until all th glaze is used up.
  5. Proceed to Icing the cake.

Instructions for Icing & Topping

  1. Add butter and cream cheese to a mixing bowl. Beat on high until blended.
  2. Add powdered sugar and beat on medium until smooth and creamy.
  3. Add extracts and beat until incorporated.
  4. Place icing in a pastry bag and pipe onto cake.
  5. Sprinkle icing with toasted coconut. Add marachino cherries in a ring if desired.