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Individual Dark Chocolate Pudding Cakes | alidaskitchen.com

Individual Dark Chocolate Pudding Cakes

Individual Dark Chocolate Pudding Cakes are an easy recipe for warm, gooey chocolate cakes made in a ramekin that take only minutes to prepare. Thank you to Idahoan® for sponsoring this post.

Individual Dark Chocolate Pudding Cakes | alidaskitchen.com

One of my favorite steakhouse meals consists of a bowl of creamy potato soup, a perfectly cooked filet mignon and ends with a wonderfully decadent chocolate dessert. Fortunately we have discovered an a delicious, easy way to re-create this tasty meal at home. I will start with how I like to start most of my meals…with dessert first!  This recipe for Individual Dark Chocolate Pudding Cakes results in a seemingly decadent yet simple chocolate dessert that is the perfect ending to any meal. …

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Cranberry Orange Bundt Cake | alidaskitchen.com

Cranberry Orange Bundt Cake

Cranberry Orange Bundt Cake is a simple vanilla buttermilk-based cake studded with cranberries and fresh orange zest throughout. Perfect for holiday gatherings, afternoon tea, or any time! Thank you to Lipton for sponsoring this post.

Cranberry Orange Bundt Cake | alidaskitchen.com

It is no secret that I love a good bundt cake recipe, especially for entertaining during the holiday season. They are easy to make (usually prepared in minutes!), look pretty right out of the pan, and can get away with a simple dusting of powdered sugar over the top.  …

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Carrot Cake Waffles | alidaskitchen.com

Carrot Cake Waffles #SundaySupper

An easy recipe for Carrot Cake Waffles studded with fresh carrots, warm cinnamon and raisins throughout and topped with a lighter cream cheese drizzle. Waffles with a carrot cake twist are an instant family favorite!

Carrot Cake Waffles | alidaskitchen.com

Carrot Cake Waffles are everything wonderful about carrot cake made into a delicious (and socially acceptable) breakfast. Don’t get me wrong – I have been known to have cake for breakfast (shh…don’t tell my kids!!) But we have all heard that breakfast is the most important meal of the day, so why not start with something super tasty made a little healthier, like these Carrot Cake Waffles….

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Pumpkin Chocolate Chip Bundt Cake | alidaskitchen.com

Pumpkin Chocolate Chip Bundt Cake #SundaySupper

Pumpkin Chocolate Chip Bundt Cake takes 15 minutes to whip together and then bakes into a delicious pumpkin spice Bundt cake studded with chocolate chips. Beautiful yet simple…perfect for the busy holiday season (or any time!)

Pumpkin Chocolate Chip Bundt Cake | alidaskitchen.com

For Sunday Supper this week, we are partnering with Gallo Family Vineyards to celebrate the spirit of the season giving thanks. While Thanksgiving and holiday time can be a hustle and bustle, it is important to find ways to sit back and take it all in…and the Sunday Supper tastemakers are here to help by sharing recipes and wine pairings for our favorite holiday comfort foods….

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Peach Buttermilk Bundt Cake | alidaskitchen.com

Peach Buttermilk Bundt Cake

Peach Buttermilk Bundt Cake has a delicious cinnamon swirl running through the middle of a cream cheese, buttermilk cake studded with peaches throughout.  Thank you to CansGetYouCooking.com through the Mom It Forward Blogger Network for sponsoring this post.

Peach Buttermilk Bundt Cake | alidaskitchen.com

This peaches and cream-inspired Peach Buttermilk Bundt Cake recipe is made by combining my favorite elements from two cake recipes – this Blueberry Buttermilk cake and this Poppy Seed cake.  Nothing beats buttermilk in baked goods, which becomes even more delicious when it is combined with cream cheese and vanilla. The cinnamon sugar swirl makes any cake absolutely irresistible, especially when combined with diced peaches.

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Frosted Chocolate Cheesecake Cupcakes: chocolate cake filled with chocolate chip cheesecake topped with chocolate frosting and a chocolate candy square. Decadent, delicious and easy! | alidaskitchen.com

Frosted Chocolate Cheesecake Cupcakes


These Frosted Chocolate Cheesecake Cupcakes are made with chocolate cake, chocolate chip cheesecake, chocolate frosting and topped with chocolate candy. They are decadent, delicious and easy to make!

Frosted Chocolate Cheesecake Cupcakes: chocolate cake filled with chocolate chip cheesecake topped with chocolate frosting and a chocolate candy square. Decadent, delicious and easy! | alidaskitchen.com

These Frosted Chocolate Cheesecake Cupcakes are the ultimate dessert to celebrate Valentine’s Day or any occasion where you want something a little extra special.  These cupcakes have it all – chocolate cake, chocolate chip cheesecake, chocolate frosting and chocolate candy. And while they may appear semi-complicated, these cupcakes are actually very easy to make….

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Lemon Buttermilk Bundt Cake | alidaskitchen.com

Lemon Buttermilk Bundt Cake #SundaySupper

This easy recipe for Lemon Buttermilk Bundt Cake makes a delicious lemony cake that can be enjoyed for breakfast or served with ice cream for a light dessert.

Lemon Buttermilk Bundt Cake | alidaskitchen.com

The theme for Sunday Supper this week is Hometown Foods, hosted by Coleen of The Redhead Baker. As I was coming up with my hometown recipe, I had visions of recipes for Juicy Lucys, wild rice or a healthier tater tot casserole dancing in my head.  But as I was doing this recipe during my morning commute, I drove past a large sign that inspired me……

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Blueberry Buttermilk Bundt Cake | alidaskitchen.com

Blueberry Buttermilk Bundt Cake

This is a sponsored post written by me on behalf of The Frozen Food Foundation for IZEA. All opinions are 100% mine.

Blueberry Buttermilk Bundt Cake is a sweet, tangy vanilla cake bursting with juicy blueberries throughout. So simple, delicious and easy!

Blueberry Buttermilk Bundt Cake | alidaskitchen.com

All summer, I was planning to make a blueberry buttermilk cake, however my family eats through containers of blueberries so quickly, I never had enough to make the cake. Fast forward to a few weeks ago, I ran across this recipe for a Lemon Blueberry Cake. With a few modifications, I thought this recipe could become a perfect Blueberry Buttermilk Bundt Cake. I became obsessed with making this recipe, despite our love for everything pumpkin this time of year. Mid-fall is not really blueberry season.

Then I was at the grocery store, picking up the usual frozen peas and corn for the kids, and it hit me…frozen blueberries! Frozen blueberries (and fruits and vegetables in general) are a much more affordable, convenient and easy to serve option. I tossed a bag in my basket and looked forward to creating a Blueberry Buttermilk Bundt Cake!…

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Heavenly Chocolate Cake | alidaskitchen.com #recipes

Heavenly Chocolate Cake

Transform your every day chocolate cake into something special with this Heavenly Chocolate Cake.   Thank you to MIRACLE WHIP (through the Mom It Forward Blogger Network) for sponsoring this post.

Heavenly Chocolate Cake | alidaskitchen.com #recipes

We are already starting to think of holiday eats and treats (and gifts, if you talk to Adam).  And of course the holiday season is not complete without delicious desserts.  As much as I love to bake, after busy days of being mommy taxi, taking care of the kids, exercising and working, I find myself with little extra time (and energy) to devote to making our favorite desserts. That is where quick and easy desserts, like this Heavenly Chocolate Cake, come to the rescue.  With just a few simple ingredients, this delicious cake can be made in minutes!

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Lemonade Cake | An easy cake made with real lemonade and topped with a lemonade marshmallow buttercream frosting!

Lemonade Cake

Celebrate the taste of summer with this extra special Lemonade Cake topped with a lemonade marshmallow buttercream frosting!  

One of my favorite sayings is ‘A party is not a party unless there is cake!’   I actually don’t know if that is a real saying or if I just made it up, but they seem like good words to live by.  Who doesn’t love a good party and cake!

Low Fat Chocolate Cake | chocolaty fudgy cake made with coconut oil

Low Fat Chocolate Cake

This Low Fat Chocolate Cake is fudgy sheet cake is topped with a fudgy frosting and easy to make.  It is moist, chocolaty and delicious!

Low Fat Chocolate Cake | chocolaty fudgy cake made with coconut oil

I just looked at the calender and realized that Monday was my 3 year blogiversary.  And a celebration isn’t a celebration without cake…and sprinkles!  So I am sharing this simple, tasty Low Fat Chocolate Cake in honor of YOU, in honor of the blog, and just because who doesn’t like a delicious cake made on the lighter side!

Low Fat Chocolate Cake | chocolaty fudgy cake made with coconut oil

I’m not always a fan of going low fat just for the sake of low fat. But in an effort to save calories with something that is simple, chocolaty and delicious, I’m all for it. This Low Fat Chocolate Cake is made using coconut oil, both in the cake and frosting. I love using coconut oil in baked goods. This was also my first time using coconut oil in frosting, which turned out great!

Low Fat Chocolate Cake
 
Author:
Yields: 18 servings
Ingredients
  • ½ cup unsweetened cocoa powder
  • ½ cup boiling water
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups granulated sugar
  • ⅓ cup coconut oil
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 1 cup buttermilk
  • Cooking spray
Frosting:
  • 1½ cups powdered sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon coconut oil
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk (I used skim)
Instructions
  1. Preheat oven to 350°F. Spray 13x9-inch baking pan with cooking spray and set aside.
  2. Prepare cake: In a small bowl, combine cocoa and water and let cool Meanwhile, whisk together flour, baking soda, and salt. In a separate large bowl, add sugar, coconut oil and vanilla and beat with a mixer on medium until well blended. Add eggs 1 at a time, beating well after each addition. Beat in cocoa mixture. Alternate beating in flour and buttermilk to cocoa, ending with flour - beat well after each addition. Pour cake into prepared baking pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack completely before frosting.
  3. Prepare frosting: In a large bowl, add sugar, cocoa powder, coconut oil and vanilla and beat with a mixer until combined. Add milk until desired consistency is achieved. Spread over cooled cake and decorate as desired.

Low Fat Chocolate Cake | chocolaty fudgy cake made with coconut oil

Chocolate Picnic Cake | alidaskitchen.com

Chocolate Picnic Cake

This shop is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Wet-Nap but all my opinions are my own. #pmedia #showusyourmess  http://my-disclosur.es/OBsstV

Chocolate Picnic Cake | alidaskitchen.com #recipes #chocolate #cake #picnic

Chocolate Picnic Cake is a simple chocolaty cake that is quick to make and perfect for a picnic or any gathering. It is light, fluffy and delicious!

After spending many months under several feet of snow, we finally got to enjoy some beautiful weather – 60s, sunny, perfect.  My kids have been so excited to go to playgrounds, blow bubbles, and play soccer and T-ball.

Chocolate Picnic Cake | alidaskitchen.com

To celebrate, we thought it would be fun to plan a little picnic!  Seeing as no celebration is complete without cake, I quickly whipped together this Chocolate Picnic Cake for a special treat.

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Carrot Bundt Cake with Cream Cheese Swirl | alidaskitchen.com #recipes #SundaySupper

Carrot Bundt Cake with Cream Cheese Swirl #SundaySupper

Nothing says Springtime (or Easter) quite like a carrot cake, and this Carrot Bundt Cake with Cream Cheese Swirl is no exception.  The cake is a classic, moist and delicious carrot cake, and inside is a beautiful swirl of sweetened cream cheese.

Carrot Bundt Cake with Cream Cheese Swirl | alidaskitchen.com #recipes #SundaySupper

I wanted to make a new carrot cake-inspired recipe this year and was deciding between waffles and this cake.  Then Adam chimed in with a suggestion for carrot muffins. He claimed to have a good recipe and assured me ‘they are very easy to make.’   I was definitely intrigued by this good and easy recipe by my 4 year old, so asked how to make them.  Here is his recipe:

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Lemon Poppy Seed Bundt Cake | alidaskitchen.com #recipes #bundtcakes #factsupfront #spon

Lemon Poppy Seed Bundt Cake

Tracking PixelThis is a sponsored post written by me on behalf of the Facts Up Front program.

Lemon Poppy Seed Bundt Cake is a lemony buttermilk cake made with whole wheat flour and studded with poppy seeds.

Lemon Poppy Seed Bundt Cake | alidaskitchen.com #recipes #bundtcakes #factsupfront #spon

This Lemon Poppy Seed Bundt Cake is made with fresh lemon zest and juice, buttermilk, poppy seeds and whole wheat flour.  It is a delicious coffee cake that is great for a special breakfast, snack or light dessert.  This cake is so lemony, bright and cheery, it reminds me of spring.  Now that we have warmer temperatures and snow melting, spring is finally on its way! One of my favorite things about spring is finally getting outside and being active as a family.  We love to run, go on bike rides or just kick around the soccer ball.  When kicking our healthy habits into high gear, I also find that we start paying more attention to what we eat.  I recently used this Nutrition Calculator to find out my daily caloric needs, as well as fiber, protein and other important nutrients.

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Chocolate Chickpea Cake | alidaskitchen.com #recipes #EatAtoZChallenge #glutenfree

Chocolate Chickpea Cake

Chocolate Chickpea Cake | alidaskitchen.com #recipes #chocolate #glutenfree #eatatozchallenge

 

Chocolate Chickpea Cake is a fudgy, rich-tasting cake made without any butter or oil.  Chickpeas add some protein and fiber, while taking the place of flour.  This unique cake is a real treat! {gluten free, depending on baking powder}…

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S'mores Snack Cake |alidaskitchen.com #SundaySupper

S’mores Snack Cake #SundaySupper

S’mores Snack Cake is a simple chocolate cake topped with graham crackers, chocolate chips and marshmallows.  A super easy and tasty twist on a campfire favorite!   S'mores Snack Cake | alidaskitchen.com #SundaySupper Today we are celebrating two years of the Sunday Supper Movement by throwing a virtual birthday party!  Everybody is sharing a favorite Sunday Supper moment and recipe.  Honestly, each week that I participate becomes a new favorite – from the creative themes, to the wide variety of delicious recipes to the most important of all – each and every one of the amazing bloggers!  The Sunday Supper group is smart, supportive, creative, fun and truly feels like a family.  So I decided that my favorite Sunday Supper moment has to be the very first time I joined the virtual Sunday Supper family table –  last September 1st (theme: Labor Day).  The recipe I shared was S’mores Brownies.  …

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Red Wine Chocolate Cake | alidaskitchen.com

Red Wine Chocolate Cake #SundaySupper

Red Wine Chocolate Cake | alidaskitchen.com

Red Wine Chocolate Cake is a decadent chocolate bundt cake that is as delicious as it is easy to make.   The red wine in the batter gives this cake a sophisticated flair, making it a wonderful finale to your Holiday meal, or any special occasion.

This week Sunday Supper partnered with Gallo Family Vineyards to share Memorable Holiday Meals: Holiday Traditions and Recipes using wine in the recipe.  When it comes to memorable Holiday recipes, a cake always stands out as something special.  So when we received two bottles of wine from them – Moscato and Cabernet Sauvignon – this Red Wine Chocolate Cake came to mind immediately.  Their full-bodied Cabernet Sauvignon has tastes of rich black fruit and spice, which I thought would complement the chocolate perfectly….

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Poppy Seed Cake from Alida's Kitchen

Poppy Seed Cake

Poppy Seed Cake from Alida's Kitchen

This Poppy Seed Cake is a classic buttermilk coffee cake studded with poppy seeds and a cinnamon swirl in the middle.  It is perfect for a dessert, brunch, or even a special breakfast treat.

This Poppy Seed Cake recipe is from my mom.  It is one of my favorite treats that she makes for special occasions.  She got this recipe many years ago (we’re talking decades) from the hostess of a ladies luncheon.  She said everybody at the party was asking for the recipe.  That’s always a good sign!

I made a last minute decision to whip up this cake, and as a result had to make a few changes from the original recipe based on what I had on hand.  I used vanilla extract since I was out of almond extract.  I also used oil in place of butter because I had one stick of butter left that I was planning to use to make cookies!  Feel free to use almond and/or butter in place of what is noted below.  Either way works great!…

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Lighter Frosted Pumpkin Cake

Frosted Pumpkin Cake

Frosted Pumpkin Cake Frosted Pumpkin Cake is a classic pumpkin sheet cake topped with cream cheese frosting.  Delicious and made on the lighter side!

In case you haven’t noticed by now, I love baking with pumpkin!  While it is always fun to get creative, there is something to be said about the classics.  This Frosted Pumpkin Cake is absolutely a classic.   The moist cake is filled with pumpkin and warm spices of cinnamon and pumpkin pie spice ~ the epitome of Fall pumpkin baking.  Topped with a cream cheese frosting,  Frosted Pumpkin Cake is a favorite classic combination…and it is made on the lighter side!     …

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Chocolate Pumpkin Bundt Cake is a rich, moist chocolate cake made with pumpkin and a hint of spice. Pumpkin replaces much of the fat in the cake that is made on the lighter side!

Chocolate Pumpkin Cake

Chocolate Pumpkin Bundt Cake

Chocolate Pumpkin Cake is a rich, moist chocolate cake made with pumpkin and a hint of spice.  Pumpkin replaces much of the fat in the cake that is made on the lighter side!

Lately I have been enjoying making chocolate desserts a bit healthier using various fruits and vegetables.  The results have been fantastic, with each recipe far exceeding my expectations.   This Chocolate Pumpkin Cake is no exception!  This cake kind of reminds me of a chocolate covered pumpkin truffle, only in cake form…and a little healthier….

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Chocolate Zucchini Bread | alidaskitchen.com

Chocolate Zucchini Bread | Bundt Cake

Chocolate Zucchini Bread is a moist, chocolaty bread made with zucchini and a delicious way to use up all of that zucchini taking over your garden! 

Chocolate Zucchini Bread | alidaskitchen.com

I love the entire season of summer produce, from the abundance of berries and herbs, to everything in between. However what I really look forward to is the end of summer produce.  Mainly…zucchini!   All summer long I compile zucchini recipes in anticipation of the great bounty of summer squash….

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marble-cake-with-fudge-frosting-sqc

Marble Cake with Fudge Frosting

Marble Cake with Fudge Frosting is the perfect party cake!  Enjoy a swirl of yellow cake and chocolate cake in every bite, topped with a fudgy chocolate frosting.  Delicious, a crowd favorite, and easy to make!

marble-cake-with-fudge-frosting-sqc

Recently, we celebrated Mike’s birthday, and as always I asked him to pick his birthday treat.  He usually just tells me to make whatever, but this year he got some advice from our resident 3 year old (who may be a bit opinionated these days).  After consulting a couple of his favorite cookbooks (really!) and a few of my printed recipes, Adam’s decision was made ~ Marble Cake with Fudge Frosting.  While Adam had never had marble cake before, and at the time was not a fan of chocolate, he was sure this was the perfect cake for his daddy.  He was absolutely right!

With yellow cake and chocolate cake in a pretty little swirl, we enjoyed the best of both worlds and the fudge frosting was the perfect icing on the cake (ha!)   And while it looks fancy, this cake is super simple to make.  The frosting was a bit stiff during the stirring process and goes on thick, yet is a thin layer on top of the tasty cake.  Decorate it as you wish, and here is the perfect party cake to celebrate any special occasion.

Marble Cake with Fudge Frosting - Alida's Kitchen

Marble Cake with Fudge Frosting
 
Marble Cake with Fudge Frosting is the perfect party cake! Enjoy a swirl of yellow cake and chocolate cake in every bite, topped with a fudgy chocolate frosting.
Yields: 16-20 servings
Ingredients
  • Cake:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup unsweetened cocoa
  • 1¼ cups granulated sugar, divided
  • ½ cup unsalted butter, softened
  • 3 eggs
  • 1 cup milk (I used skim)
  • 2 teaspoons vanilla
  • Cooking spray
  • Frosting:
  • 1½ cups semisweet chocolate chips
  • 3 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • ¼ cup milk (I used skim)
Instructions
  1. FOR THE CAKE: Preheat oven to 350* F. Spray a 13x9-inch baking pan with cooking spray and set aside.
  2. In a medium bowl, whisk the flour, baking powder, baking soda and salt.
  3. In a separate medium bowl, combine cocoa, ¼ cup granulated sugar and ¼ cup water.
  4. In a large bowl, with an electric mixer (hand or stand) set to medium-high, beat butter and remaining sugar until light and fluffy. Reduce speed to low, and add eggs, milk and vanilla, beating until smooth. Add flour mixture, continue beating on low until combined.
  5. Pour 2 cups of the vanilla batter into the bowl with the cocoa mixture, and stir until smooth.
  6. Pour vanilla batter into the prepared baking pan. Spoon chocolate batter into six puddles on top of the vanilla batter. Drag a knife through the two batters, creating a swirly marble effect.
  7. Bake 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven to a wire rack to cool completely. Frost once cool.
  8. FOR THE FROSTING: Put chocolate chips in a glass or metal bowl set over a pan of simmering water (or use a double-boiler), until melted, stirring occasionally. Remove from heat and add butter, powdered sugar and milk. Beat on high until frosting comes together. Add more milk or sugar as needed to achieve desired consistency. (If frosting is too stiff, add more milk; if it's too wet, add more powdered sugar)
  9. Spread over cooled cake and decorate as desired.

Source: Real Simple

Marble Cake with Fudge Frosting - Alida's Kitchen

lighter lemon cake

Lighter Lemon Cake

Right now,  I am listening to the sounds of our snowplow service plowing our driveway. Again.  We got 5 inches of snow yesterday and are projected to get at least another inch today.  It’s mid-late April.  Yikes!  So while I had a different recipe to share with you today, I thought we all could use a little sunshine, well…for a variety of reasons these days. Nothing says sunshine quite like a lemon dessert, and this Lighter Lemon Cake will definitely brighten any day.

Back in February, I shared Adam’s Baseball Birthday cake, and the flavor of that cake was this Lighter Lemon Cake.  Lighter Lemon Cake has become my ‘go-to’ lemon cake.  It has a generous amount of lemon zest and juice, yielding a vibrant lemon flavor, and the buttermilk helps yield a nice, moist crumb.  The lemon zest and juice in the frosting gives an extra lemon boost, which is bright and delicious.  If you like lemon, you’ll love this cake!

This cake is made on the lighter side, which means less frosting than a typical cake, or a typical layer cake anyway.  While I stretched it to cover the sides of a layer cake for purposes of making a last minute baseball cake, I recommend just spreading frosting between the layers and on top of the cake, leaving the sides exposed OR make 1 1/2 times the frosting amount to have enough to fully cover the cake.

And while we are all a little snowed out after this winter, I can tell you one little boy who is elated.  Here is a picture of Adam after the snowstorm we had last week.  He’s loving every minute of it,…which is a different kind of sunshine that is sure to brighten any day.

Lighter Lemon Cake
 
Yields: 12-16 servings
Ingredients
  • Cooking spray
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch salt
  • 1½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 3 eggs
  • 1 cup buttermilk
  • 2 tablespoons finely granted lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla
  • Icing:
  • 3 cups powdered sugar
  • ¼ cup unsalted butter, melted
  • 1 tablespoon lemon zest
  • ¼/ cup fresh lemon juice, add as needed
Instructions
  1. Preheat oven to 350 degrees. Spray 2 9-inch (or 8-inch) cake pans with cooking spray, line the bottoms with waxed paper and coat the waxed paper with cooking spray. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  3. In a large bowl, beat sugar and butter at medium speed with a hand (or stand) mixer until well-blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Then alternate adding flour mixture and buttermilk, beating on low after each addition until just combined. Last, beat in the lemon zest, juice and vanilla.
  4. Pour equal amounts of batter in prepared pans and sharply tap on counter to remove any bubbles.
  5. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes and then remove from pans to cool completely. Remove waxed paper.
  6. To make icing: In a large bowl, beat powdered sugar, butter, lemon zest and juice until combined and smooth. Frost cake as desired.


Source: Cooking Light, May 2008

IMG_4041

Baseball Birthday Cake

We celebrated Adam’s 3rd birthday last week!  Adam appreciates all things birthday, including parties, gifts and cake.  As my #1 cookbook reading companion, he also appreciates the importance of a good birthday cake design.

For Adam’s 2nd birthday, I assumed he wouldn’t have an opinion about his cake yet.  I worked on a plan for ball-themed cupcakes…then Adam told me he wanted a fire truck cake.  I shelved those ball cake plans and found a great design for a fire truck cake.  It was a fun challenge…I was determined to deliver a fire truck cake!

Considering how last year went, I should have known better.  Many months ago, Adam told me I could pick his cake this year.  I worked on some plans, came up with a great cake that I knew he would love.  And…you guessed it.  Within a couple days of his birthday, he told me he wanted a baseball cake.  Easy enough.  I resurrected my plans from last year to give Adam the Baseball Birthday Cake he wanted.  He was so excited about his ball cake, he started making plans for future ball cakes (i.e. Grandma wants a basketball cake, what ball do you want, mama,…).

This Baseball Birthday Cake is very easy to put together.  I made the cake the night before and then frosted and decorated it the morning of the birthday.   While the general idea is basic, I am sharing this simply because everybody knows a baseball fan, and who doesn’t love a fun cake!  This Baseball Birthday Cake is sure to put a huge grin on anybody’s face.

Baseball Birthday Cake
 
Directions for decorating a 9-inch round baseball birthday cake
Ingredients
  • 1 round cake, frosted with white frosting
  • red licorice vines
  • sweetened coconut (optional, for grass)
  • green food coloring (optional, for grass)
Instructions
  1. Put cake on serving plate or cake board.
  2. Cut licorice into ½" inch pieces (approximately 72-80 pieces, depending on size of and spacing on the cake).
  3. Take 2 licorice pieces to create a wide v-shape, like the lacing on a baseball, and place on top of the frosted cake. Repeat with remaining pieces until desired "lacing" is achieved.
  4. To make grass, put coconut in a ziploc bag. Put a couple drops of green food coloring in bag with coconut and seal bag. Then shake and squeeze/massage together until coconut has turned green. Sprinkle along outside of cake, as desired.
Notes
I found cutting the licorice vines the night before decorating made them less sticky on the hands when placing them on the cake. Also, if you aren't able to find licorice vines, you can easily use red frosting for the laces.

 

lemon buttermilk cake

Lemon Buttermilk Cake


We had a special surprise arrive last Friday ~ our baby decided to arrive a little early!  Naturally, when there is a birthday, there must be a birthday cake.  This Lemon Buttermilk Cake is quick and easy enough for a sleepy mama to whip together in minutes.  It’s not only simple to make, but the lemon cake is perfectly lemon-y, refreshing and delicious.  To dress it up, I added a simple lemon buttermilk glaze to drizzle over the loaf, with some extra to drizzle on the slices.  This cake is so good as-is, but the glaze adds a little something that makes it feel extra special.  Adam could not get enough of the baby’s birthday cake, and I discovered that despite not being a frosting person, he loves glaze.  Who can blame him!

Now to the baby details!  We had a baby girl named Greta Rose.  She is an easy baby so far and super sweet.  Seems fitting I guess, because the same could be said about Lemon Buttermilk Cake! 🙂




Lemon Buttermilk Cake
 
Yields: 8 to 10 servings
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1½ cups granulated sugar
  • ½ cup canola oil
  • ¾ cup buttermilk, well-shaken
  • 2 eggs
  • 1 tablespoon lemon zest (finely grated, approx 2 lemons)
  • ¼ cup lemon juice (approx 1½ lemons)
  • 1 teaspoon vanilla extract
  • Cooking spray
  • GLAZE:
  • 1 cup powdered sugar
  • 1½ tablespoons fresh lemon juice
  • 1 to 2 tablespoon(s) buttermilk, well-shaken
Instructions
  1. Preheat oven to 350 degrees. Spray 8"x4" loaf pan with baking spray and set aside.
  2. In a large bowl, whisk together flour, baking powder and salt.
  3. In a medium bowl, add the sugar, oil, buttermilk, eggs, zest, juice and vanilla and whisk to combine.
  4. Add buttermilk mixture to flour mixture and whisk to combine. Pour into prepared loaf pan.
  5. Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 15 minutes and then transfer to a wire rack to cool completely.
  6. To prepare glaze, in a small bowl, whisk the powdered sugar, lemon juice and buttermilk until well-blended. Drizzle over cooled cake, as desired.

Sources: Real Simple for the cake, Cooking Light for the glaze
Pumpkin Bundt Cake from Alida's Kitchen

Pumpkin Bundt Cake

This easy Pumpkin Bundt Cake recipe takes less than 10 minutes to make using simple pantry ingredients! Pumpkin Bundt Cake | alidaskitchen.com

Pumpkin Bundt Cake is a simple and delicious pumpkin pound cake, with warm spices and pumpkin-y goodness throughout.  What attracted me to this recipe, aside from a slight pumpkin obsession, is that the ingredients are simple pantry items that I have on hand at all times.  What made me fall in love with the recipe, aside from it being delicious, was how easy it was to make. The batter took me less than 10 minutes to whip together.  Then bake for about an hour, let it cool, and voila!  You have an elegant and versatile dessert that will happily feed a crowd or, in our case, treat a small family for a week. 🙂

Pumpkin Bundt Cake

Not only will this Pumpkin Bundt Cake be excellent served alongside your holiday cookie platter, but it would also be a tasty alternative at Thanksgiving dinner or even served at a brunch.

Pumpkin Bundt Cake
 
Yields: 24 servings
Ingredients
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt (optional)
  • 2½ cups granulated sugar
  • 1 cup canola oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 can (15 ounces) pumpkin
  • powdered sugar, for dusting
Instructions
  1. Preheat oven to 350 degrees. Spray 10-inch bundt pan with cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, spices and salt.
  3. In a large bowl, beat sugar and oil until combined. Add eggs, one at a time, beating well after each addition, and add vanilla with the last egg.
  4. To the egg mixture, alternate adding flour mixture and pumpkin, beating well on medium-low after each addition.
  5. Pour into prepared bundt pan. Bake for 60 to 65 minutes, or until a tootpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Let cool completely and then dust with powdered sugar before serving.

Slightly adapted from Taste of Home

Pumpkin Bundt Cake | alidaskitchen.com

chocolate cream cheese chocolate chips cupcakes

Black Bottom Cupcakes

Black Bottom Cupcakes are one of my favorite desserts to make (and eat!).  They are chocolate cake and chocolate chip cheesecake at its finest, and they are so quick and easy to make.  The chocolate cake is a nice and light basic chocolate cake, which pairs nicely with the rich chocolate chip cheesecake filling.  The cheesecake filling takes the place of buttery frosting, which makes these cupcakes a lighter option.  They’re also less messy, making these one of my go-tos when I’m in charge of bringing a dessert.  Everybody always loves them.  Black Bottom Cupcakes are made with simple ingredients that can be kept on hand at all times, making them perfect for parties, travel, potlucks, or simply when the craving strikes.


Black Bottom Cupcakes
 
Yields: 18-24 cupcakes
Ingredients
FILLING:
  • 8-ounce block Neufachtel cream cheese (1/3 less fat), room temperature
  • 1 egg
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (I used miniature chips)
CAKE:
  • 1½ cups all-purpose flour
  • 1 cup brown sugar, packed
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt (optional)
  • 1 cup water
  • ⅓ cup canola oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Line muffin tin cups with paper liners or spray with cooking spray. Set aside.
  2. First make the filling: In a small bowl, beat cream cheese, egg, sugar and egg until combined and fluffy. Stir in chocolate chips and set aside.
  3. Then make then cake: In a large bowl, whisk together flour, sugar, cocoa, baking powder and salt (if using). Make a well in the center.
  4. In a small bowl, stir water, oil, vinegar and vanilla until combined. (Note: I just mix everything in my liquid measuring cup...one less dish to wash).
  5. Add liquid mixture to dry ingredients, pouring into the well. Fold gently until well blended.
  6. Divide cake batter evenly among prepared muffin cups. Then divide the filling evenly over cake batter by spooning a dollop of the cream cheese filling over the cake batter.
  7. Bake for 20 to 25 minutes, or until cake is set. Let cool in pan for 5 minutes and then transfer to a wire rack to cool completely.

 

Adapted from allrecipes.com

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Chocolate Peanut Butter Cupcakes with Chocolate Frosting

Last Saturday was a special anniversary.  An anniversary worthy of these Chocolate Peanut Butter Cupcakes made with chocolate cake, filled with peanut butter and topped with a fluffy chocolate frosting.  These cupcakes are light, decadent and perfect to celebrate this milestone anniversary.  This anniversary in question, or blog-o-versary as some call it, marks the 1 year anniversary of Alida’s Kitchen!

The chocolate/peanut butter combination is always a winner for any celebration.  I doubled the amount of peanut butter filling from the original recipe, which resulted in a generous amount of peanut butter.  It had a good peanut butter to chocolate ratio, which is key.  I used my go-to chocolate frosting, which is a classic and pipes really nicely. 

These Chocolate Peanut Butter Cupcakes were super easy to make and the result was the perfect treat to celebrate the 1 year blog-o-versary of Alida’s Kitchen.  I want to thank you all so much for visiting and for cooking and baking with me this past year! 

Chocolate Peanut Butter Cupcakes with Chocolate Frosting
Yields 24 cupcakes

Ingredients
FILLING:
6 ounces Neufchatel cream cheese (the 1/3 less fat kind), at room temperature
1/2 cup peanut butter
1/4 cup granulated sugar
2 tablespoons skim milk

CAKE:
2 cups sugar
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1 cup water
1 cup skim milk
1/2 cup canola oil
2 teaspoons vanilla extract

FROSTING:
1/2 cup (1 stick) butter

2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup skim milk
1 teaspoon vanilla extract

Directions

  1. Make Filling:  In a small bowl, beat cream cheese, peanut butter, sugar, and milk until combined.  Set aside.
  2. Make Cake: Preheat oven to 350 degrees.  Line 24 muffin cups with paper liners and set aside.
  3. In a large bowl, whisk sugar, flour, cocoa, baking powder, salt and baking soda.
  4. In a separate bowl, whisk the eggs, water, milk, oil and vanilla.  Fold into dry ingredients until just moistened.  (note: batter will be thin).
  5. Fill prepared muffin cups half full with batter. 
  6. Divide filling evenly amongst the 24 cups, dropping spoonfuls of filling in the center of each cup (Tip: using a scale is handy for measuring and even distribution.  If you don’t have a scale, The filling amounts to approx. a generous rounded tablespoon per cupcake). 
  7. Cover each cup with remaining batter.
  8. Bake for 20 to 25 minutes, or until a toothpick inserted into cake comes out clean.  Cool for 10 minutes in the pan and the move cupcakes to a wire rack to cool completely.
  9. Once cooled, frost with chocolate frosting and decorate as desired.  
  10. Make Frosting:  Melt the butter. Whisk in the cocoa powder, whisking until smooth.
  11. Stir in vanilla and alternately add powdered sugar and milk, using a hand mixer (or stand mixer) to beat to spreading consistency. Add small amount additional milk, if needed.

Source for cake and filling: Taste of Home; frosting: Chocolate Zucchini Cupcakes

oreo cookies and cream cupcakes

Oreo Cookies and Cream Cupcakes

As I’m sure you’ve heard, the Oreo cookie has been celebrating a big birthday.  As a result, our local grocery store was giving away a free package of Oreos.  That’s my kind of celebration!  I never buy Oreos, so wanted to make something special.  In the keeping with the festive spirit, I decided Oreo Cupcakes were definitely in order.

These Oreo Cupcakes were an indulgence, and an absolute treat.  The vanilla cake and the cream cheese frosting complement each other perfectly, while letting the Oreo cookies shine through in all their glory.  It doesn’t hurt there is half a cookie (the cream-filled half at that!) resting at the bottom of the cupcake, there are big cookie chunks studded throughout the cakes, and there is a dusting of chocolate cookie crumbs on the top.  These are the ultimate cupcakes for cookies and cream lovers!

So, back to birthdays…it just so happens today is my brother’s birthday. It’s a big birthday too ~ the kind with a 0 at the end. We can’t let a day like that go under-celebrated. He lives on the West coast, which makes an in-person cake celebration a bit tricky. So instead, we can celebrate with a virtual birthday cake, and these Oreo Cupcakes are posted in his honor!  Happy Birthday!

Oreo Cookies and Cream Cupcakes
 
Yields: 24 cupcakes
Ingredients
  • Cupcake:
  • 24 Oreo cookies, separated (carefully twist for 1 side with filling intact, 1 side just cookie)
  • 24 Oreo cookies, quartered
  • 2¼ cups all-purpose flour, plus 2 tablespoons for quartered Oreos
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup milk (I used skim)
  • 2 teaspoons vanilla extract
  • 3 egg whites, at room temperature
  • 1⅔ cups sugar
  • Frosting:
  • 8 ounces cream cheese (I used the ⅓ less fat variety), at room temperature
  • 1 tablespoon vanilla extract
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 3-4 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees. Line muffin tin with paper liners.
  2. With the Oreos that have been separated: 1) Place each cream-filled half of the separated Oreos at the bottom of each paper liner. 2) With the chocolate cookie halves, cut 12 in half and crush the remaining 12, and set aside for garnish.
  3. Toss the quartered Oreos in flour and set aside.
  4. In a medium bowl, whisk the flour, baking powder and salt.
  5. In a large bowl, cream butter until fluffy (about 5 minutes). Add milk, sugar and vanilla, and beat until combined.
  6. Add flour mixture to butter mixture, mixing until well-blended. Add the egg whites, and beat for 2 minutes. Fold in quartered Oreos.
  7. Divide batter evenly among cupcake liners. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
  8. To make the frosting: In a large bowl, beat cream cheese and vanilla until smooth. Add butter, and cream until fluffy. Gradually beat in powdered sugar until you reach desired consistency.
  9. Frost cupcakes as desired. Sprinkle with crushed Oreos and top with a half of the chocolate cookie halves.
Notes
There were a few comments on the original recipe that reported occasional cake sticking to the cupcake liners. While I did not experience this issue, I wanted to bring this to your attention so you carefully peel your liners. Also, I stored my cupcakes in the refrigerator, but do not know if that helped the paper liners release. They're good...enjoy!

Source:  Beantown Baker

easy warm chocolate pudding cakes with a toasted marshmallow

Marshmallow-Topped Chocolate Pudding Cakes

Now I always strive to share healthier recipes with you, but when I saw Marshmallow-Topped Chocolate Pudding Cakes in the latest issue of All You, I could not resist. Chocolate pudding cake is enough to make me swoon, but add a melty toasted marshmallow on top…are you kidding me?  Must make pronto!

Fortunately I had everything on hand, and it all seemed easy enough.  I have 7-ounce ramekins instead of 6-ounce per the original recipe, but figured that wouldn’t be a big deal.   Then I decided it was necessary to test the make-ahead capability of this recipe.  Let’s just say when I told Mike that we would be having pudding cakes with a marshmallow on top two days in a row, there was very little arm-twisting involved.

To be honest, I cannot remember what we had for dinner that night, what I did the next day or anything in between, but I do remember every single little bite of these pudding cakes.  The chocolate is perfectly dark and decadant.  The marshmallow oozes and provides a nice sweetness to complement the chocolate. Plus, they’re cute.  For a special occasion, such as Valentine’s Day, or any celebratory occasion, Marshmallow-Topped Chocolate Pudding Cakes will rock your world.  Perfect to make-ahead for guests, for yourselves, for whatever reason suits you.

Marshmallow-Topped Chocolate Pudding Cakes
 
Yields: 4 servings
Ingredients
  • 4 tablespoons (1/2 stick) unsalted butter
  • 5 ounces bittersweet or semi-sweet choocolate, finely chopped
  • 1½ tablespoons all-purpose flour
  • ¼ cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 4 large marshmallows
Instructions
  1. Preheat oven to 375 degrees. Spray 4 6-ounce (or 7-ounce) ramekins with cooking spray and place on a baking sheet. Set aside.
  2. Put butter and chocolate in a large, microwave-safe bowl. Microwave on high until almost melted (about 1 to 2 minutes). Stir until smooth. Mix in flour and set aside to cool.
  3. With an electric mixer (hand or stand) on medium-high, beat sugar, eggs, vanilla and salt for about 5 minutes, until smooth and frothy. Fold in chocolate mixture. Divide batter among ramekins.
  4. Bake until cakes have risen and cracked on top but wet in center (12 to 15 minutes). Do not overbake.
  5. Press a marshmallow in the top of the cake. Set your oven to broil and broil cakes until marshmallow is puffy and starts to brown (keep an eye on it, but about 2 minutes). Put on wire rack to cool for 5 minutes before serving.
Notes
Cakes can be made ahead through step 3 and stored (covered) in the refrigerator for up to 2 days. Baking time does not need to be adjusted, just keep an eye on the cakes.

Adapted from All You, Feb 2012