Pavel's Bread Pudding

My Uncle Paul used to belong to a social club that occassionally held multi course dinners. One of these dinners was covered by a local newspaper and included his recipe for Bread Pudding. My uncle was quite proud of his Polish heritage and sometimes called himself Pavel, so the recipe was printed as "Pavel's Bread Pudding."  I have had a clipping of the newspaper for years and always intended to make it for my mom, my aunt, and my sister. It is a very rich and decadent dessert, so it had to be the right occasion.  Finally this summer, I decided to make it for my aunt's hot tub party, even though the occasion did not at all call for a rich and decadent dessert!  We really enjoyed this dessert, especially the sauce, and it would be a perfect dessert for the holidays.

Pavel's Bread Pudding

Makes at least 12 servings

Ingredients:
For the pudding:
Butter, to prepare the pan
1 pound brioche or Italian bread, cut into 1-inch pieces
10 tablespoons unsalted butter, melted, divided
1 cup semisweet chocolate chips
1 cup chopped walnuts, optional
1 cup half-and-half
1/2 cup whole milk
1 cup granulated sugar
6 eggs
4 egg yolks
2 tablespoons vanilla extract
1/8 teaspoon salt
2 tablespoons dark brown sugar

For the sauce:
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup dark rum or bourbon
1 tablespoon vanilla extract

Directions:
To prepare the pudding:
1. Butter a 13x9-inch pan. In a bowl, mix the bread, 8 tablespoons melted butter, chocolate chips, and nuts if using. Spoon into the pan.

2. In a bowl, whisk together half-and-half, milk, sugar, eggs, yolks, vanilla, and salt. Pour over bread. Let sit at least 30 minutes. Meanwhile, preheat the oven to 350F.

3. Drizzle the bread pudding with the remaining 2 tablespoons of melted butter; sprinkle with the brown sugar. Bake until set, about 1 hour.

To prepare the sauce:
1. Melt the butter in a small saucepan. Add the sugar, cinnamon, and salt. Stir until dissolved and bully. Remove from heat. Stir in rum and vanilla. Serve warm over pudding.

Source: my Uncle Paul

Warm Sticky Figgy Pudding Revisited

I posted this amazing recipe for Warm Sticky Figgy Pudding two years ago and promised better pictures.  I was able to capture some last year so I'm revisiting the recipe today. I make this "pudding" each year for our annual "Dickens Dinner."  It quickly became a hit the first year and will remain a staple on the menu.

This is a very rich dessert, and I only make it once a year, but it is SO worth it. The caramel sauce is an absolute must, and really, so is the ice cream.

Ina Garten had a chef friend on her show once who showed her how to make Date Toffee Pudding - the recipe I use is different because it has figs and also flecks of chocolate - to use Ina's own words against her, "how bad can that be?"

Warm Sticky Figgy Pudding

Serves 4 

Ingredients: 
For the pudding:
¾ c. dried pitted dates, chopped
¼ c dried figs, chopped
1 c. water
½ tsp baking soda
3 ½ tablespoons butter, softened
½ c superfine sugar
1 egg
1 ¼ c. self-rising flour
1 ¼ oz. dark chocolate, grated (I use Ghiradelli bittersweet chips)
Butter for the ramekins

For the sauce: 
1 c. brown sugar
1 c. heavy cream
7 tablespoons butter

For serving: 
Vanilla ice cream or whipped heavy cream (optional)

Directions: 

1. Add the dates, dried figs, and water to medium saucepan and bring to boil over medium heat. Remove the pan from heat and stir in the baking soda. Let cool for 5 minutes, then add to a blender to puree.

2. Using a hand or stand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture, and the chocolate.

3. Pour the batter into buttered ramekins filling halfway. I divided the batter equally into 4 ramekins. (At this point, I wrap the ramekins in plastic wrap and take them to my sister's house, refrigerate them during dinner, then bake them. They turn out perfect! You may bake them immediately if that works with your schedule.)

4. Bake at 350F for 20 – 25 minutes.

5. To prepare the sauce, stir the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat to a boil, then reduce and simmer 5 minutes. Add the butter and stir until incorporated. (I make this at home and take it to my sister's. Then I reheat the sauce prior to spooning it over the cakes).

6. Remove the ramekins from the oven and let stand for 10 minutes. Serve in the ramekin or unmold each cake onto a serving plate. With a paring knife, cut a cross in the center of each cake. Pour the sauce over the pudding and allow it to soak in slightly, then top with more sauce as desired.

7. Serve warm topped with ice cream or whipped cream and enjoy! I highly recommend vanilla ice cream :-)

Source: Adapted from FoodNework.com – Ultimate Recipe Showdown

Note: The original recipe said it serves 4, but the reviews said it made much more so I cut the recipe in half and it was just right for 4 servings (meaning the recipe on FoodNetwork probably makes 8 servings rather than 4!)

Mocha Cream Cake

I made this cake for my mom's birthday a few years ago. She found it in a magazine years ago and thought it looked neat so she saved the clipping. When I asked her what she wanted for her birthday dessert, this came to her mind. I was a little worried that mine wouldn't turn out like the picture, but it actually did, and this was a very impressive-looking dessert but actually not difficult.

I almost always prefer chocolate cake over white or yellow, so if I were to make this again, I would use a chocolate cake as the base. The cream filling was really good, as was the ganache, so I would keep the rest of the recipe as is.

Mocha Cream Cake

Makes 16 servings

Ingredients:

1 package (18.25 ounces) white cake mix

Filling:
1 teaspoon unflavored gelatin
1 tablespoon cold water
1 1/4 cups heavy whipping cream
1/4 cup powdered sugar
2 tablespoons kahlua or other coffee-flavored liqueur
1/2 teaspoon vanilla extract

Ganche:
2 cups (11.5 ounces) milk chocolate chips
3/4 cup heavy whipping cream
1/4 cup butter
2 tablespoons kahlua or other coffee-flavored liqueur

Chocolate Triangles (see recipe below)

Directions:
1. Prepare cake batter according to package directions; bake in two 9-inch round pans as directed. Cool completely on wire racks.

2. For the filling: In a small bowl, combine gelatin and water; let stand for 2 minutes. Microwave on high for 10 seconds. Stir until gelatin is dissolved; set aside. In a large mixer bowl, combine the 1 1/4 cups cream, powdered sugar, kahlua, and vanilla. Beat at medium speed while slowly drizzling in gelatin mixture. Beat util stiff peaks form. Chill for several hours or overnight until ready to assemble.

3. For the ganache: In a small bowl, combine the milk chocolate chips, the 3/4 cup cream, and butter. Microwave for 3 minutes on medium-high (~70% power), stirring halfway through cooking time. Stir in kahlua. Chill for 45 to 60 minutes until thickened but still pourable. Beat with an electric mixer until spreadable, about 1 to 2 minutes.

4. To assemble the cake: Split cooled cakes horizontally. Place one layer on serving plate. Spread half of the filling over the top.

Top with the second cake layer. Spread about 1/2 cup of the ganache over the second layer.

Top with the third cake layer and spread remaining filling over top.

Reserve about 1/2 cup of the ganache. Spread remaining ganache over top and sides of cake. Use reserved ganache to make 16 evenly spaced dollops around top outer edge of cake.

Place Chocolate Triangles on top of cake, resting one edge on ganache dollop. Store in refrigerator. Let cake stand at room temperature for 10 to 15 minutes before serving.

Chocolate Triangles

Makes 16 triangles

Ingredients:
1 cup (6 ounces) semi-sweet chocolate chips
2 tablespoons solid shortening
1 1/2 squares (1 1/2 ounces) white chocolate

Directions:
1. Cut a circle of waxed paper to fit the bottom of a 9-inch round cake pan. Lightly coat the outside bottom of the pan with butter (to keep the paper from moving); place waxed paper circle on bottom of pan.

2. Place semi-sweet chocolate and shortening in microwave-safe bowl. Microwave for 30 seconds on medium-high (~70% power); stir. Continue to microwave and stir in 30-second intervals until chocolate can be stirred smooth. Set aside to cool to room temperature.

3. Melt white chocolate in a similar manner to the chocolate in step 2. Transfer to a piping bag with a small tip or a resealable plastic bag with a corner cut off. Make a squiggly design of white chocolate over the surface of the waxed paper. Chill on the pan until firm, about 5 minutes.

4. Spread the cooled chocolate in a smooth, even layer over the white chocolate squiggles. Chill for 15 to 25 minutes.

5. Transfer the chocolate disc to a cutting board. Using a large sharp knife, cut the chocolate into 16 wedges. Chill until ready to assemble cake. Remove waxed paper before arranging triangles with squiggle side up on cake.

Source: Dierberg's Markets "Everybody Cooks" Magazine

Zucchini Bread

This recipe has been in our family for years.  I am sure it is the typical recipe for Zucchini Bread that you can find in cookbooks and around the internet.  It's a simple quick-bread recipe without any bells or whistles - just shredded zucchini and the usual suspects of a quick-bread - sugar, flour, oil, eggs, etc. My favorite part of these types of bread is the crispy top that forms on the top of the loaf- it's the best!  My girls absolutely loved this bread - no surprise since it's essentially a cake!

Zucchini Bread

Makes 2 large loaves

Ingredients:

3 eggs, beaten

1 cup vegetable or Canola oil

2 cups sugar

2 cups grated zucchini (skin on, not squeezed of moisture)

2 teaspoons vanilla extract

3 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/2 cup chopped nuts (pecans) - I omit due to allergy

Directions:

Preheat oven to 325F.

1. Grease and flour 2 loaf pans (I use Pam for Baking spray). 

2. Combine beaten eggs, oil, sugar, zucchini and vanilla.

3. Into a large bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt. 

4. Blend dry ingredients into the batter. Add nuts if using. 

5. Divide batter between 2 loaf pans and bake 50 - 60 minutes (I use the toothpick trick).

Note: For chocolate zucchini bread, add 1/2 cup cocoa powder to dry ingredients.

Source: my mom's recipe card :-)

Ice Cream Cake - Dairy Queen Copycat

One of my and my sister's favorite cakes growing up was the Dairy Queen Ice Cream Cake. We often requested it for our birthdays. I thought it would be fun to try this homemade version. You can make this with homemade ice cream if you like, but I chose to go the easy route and use store bought. We really loved this homemade version of the DQ ice cream cake - in fact, we think it's even better than the store bought version!

 

Ice Cream Cake (Dairy Queen Copycat)

Ingredients:
For the crust:
2 1/2 cups crushed Oreo cookies
1/2 cup (1 stick) melted butter
1/2 cup sugar

1/4 - 1/2 gallon chocolate ice cream, slightly softened (or homemade ice cream)
1/4 - 1/2 gallon vanilla ice cream, slightly softened (or homemade ice cream)
8 ounces Cool Whip

For the Hot Fudge Sauce:
2 cups powdered sugar
2/3 cup semisweet chocolate chips
12 ounce can evaporated milk
1 stick butter
1 teaspoon vanilla

Directions:

1. Combine 2 cups crushed Oreos with melted butter and sugar. Press into a 13x9 pan or two 9-inch round springform pans. Freeze for 15 minutes.

2. Spread a layer of each ice cream on top and freeze for 3 hours.

3. Combine first 4 ingredients of hot fudge sauce in a a saucepan and bring to a boil for 8 minutes. Remove from heat and stir in vanilla.  Cool to room temperature.

4. Spoon sauce on ice cream and freeze until firm.

5. Spread Cool Whip on top and sprinkle with Oreo crumbs or colored sprinkles. Freeze for 3 hours.

Source: Adapted from relative taste

Salted Caramel Chocolate Fudge Cake

I have so many recipes saved in files or on Pinterest, but it always seems like I am pressed for time and end up making the same things over and over. For Mother's Day, I had some extra time the week before and decided I would pick an involved dessert. I browsed my Pinterest boards and stumbled upon this Salted Caramel Chocolate Fudge Cake. Just listen to this description- rich chocolate cake, layered with salted caramel Swiss meringue buttercream and extra salted caramel, covered in whipped ganache and drizzled with salted caramel.  !!!  This cake truly was as good as it sounds. My brother-in-law, a dessert connoisseur, said it was one of his favorite cakes he's ever had- that says a lot!

I did a lot of research for this cake, which sounds funny, but I wanted to make sure I was prepared and understood all the recipes before getting started. The inspiration for this cake comes from Domestic Gothess, but I also pulled recipes from other sources for my cake because her recipes had a lot of European measurements/conversions and I wanted to make sure I was getting it right. I realized that the cake recipe she uses is almost exactly the same as Ina Garten's Beatty's Chocolate Cake (which, as I discovered, is essentially the Hershey's Black Magic Cake recipe).

I also discovered a simpler way to make Swiss meringue buttercream using pasteurized eggs - it actually took less time and was easier than the traditional method!  See details below.

This cake looks and sounds like a lot of work, but if you prepare the components individually ahead of time, it's not bad at all.  I made the salted caramel one night, the cakes the next night, and then the final night made the buttercream, ganache, and assembled the cake.

Here's a sample timeline if you are making the cake for a Saturday event:

Wednesday: make salted caramel, store in refrigerator in airtight container or glass measuring cup covered in plastic wrap

Thursday: make chocolate cakes, wrap each in plastic wrap and put each in resealable plastic bag in refrigerator

Friday: make salted caramel Swiss meringue buttercream, make whipped ganache, assemble cake, store in fridge

Saturday: place cake at room temperature a few hours before event


I highly, highly recommend this cake if you are a lover of chocolate and salted caramel and if you are in the market for a show-stopping dessert!

Salted Caramel Sauce

Ingredients:
2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel (or other flaky sea salt)

Directions:

1. Add the sugar in an even layer over the bottom of a heavy, 2-3 quart saucepan. 

2. Heat the sugar over medium-high heat, whisking it as it begins to melt. The sugar will form clumps, just keep whisking and they will melt. Stop whisking once all of the sugar has melted, swirl the pan occasionally while the sugar cooks.

3. Continue cooking until the sugar has reached a deep amber color. At this point caramel can burn in a matter of seconds, so keep a close eye. If you have an instant read thermometer, cook until the sugar reaches 350F.

4. As soon as the sugar reaches 350F, add the butter all at once. Be careful as the caramel will bubble when the butter is added. Whisk the butter into the carmel until it is completely melted.

5. Remove the pan from the heat and slowly pour in the cream. Again, be careful as the mixture will bubble.

6. Whisk until all of the cream is incorporated and the sauce is smooth. Add the fleur de del and whisk to incorporate.

7. Set the sauce aside for 10 to 15 minutes to cool, then pour into a glass container and cool to room temperature. Sauce can be store in refrigerator for up to 2 weeks. Warm sauce before using.  

Source: Brown Eyed Baker

Beatty’s Chocolate Cake

Ingredients:

Butter for greasing the pans (or Pam for Baking)

1 ¾ cups all-purpose flour, plus more for pans

2 cups sugar

¾ cups good cocoa powder (such as Hershey's)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk, shaken

½ cup vegetable oil

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup freshly brewed hot coffee

Directions:

1. Preheat the oven to 350 degrees. Butter two 8-inch round cake pans. Line with parchment paper, then butter and flour the pans (I use Pam for Baking cooking spray and also use Evenbake Cake Strips around the pans to ensure even baking).

2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. 

3. In another bowl, combine the buttermilk, oil, eggs, and vanilla. 

4. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. 

5. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

6. If not frosting immediately, wrapped cooled cakes in plastic wrap then place each in a large resealable plastic bag and in the refrigerator until ready to use.

Source: Ina Garten’s Beatty’s Chocolate Cake (Hershey’s Black Magic Cake)

Caramel Swiss Meringue Buttercream

Note: Swiss Meringue Buttercream relies on dissolving sugar into egg whites over low heat, at least in part to kill bacteria, and then whipping the sugar/egg mixture into meringue before adding the butter.  I buy pasteurized eggs (Davidson's Safest Choice) and was told by my brother-in-law that they don't form a proper meringue.  I did some searching and found a method by Rose Levy Beranbaum that adds extra cream of tarter and a longer whipping time to achieve a meringue from pasteurized egg whites. My buttercream turned out perfectly, and I actually thought this method was much simpler because it eliminates the cooking step, which can be a little tricky in that you have to make sure you don't cook the eggs. I think using the superfine sugar was beneficial since I didn't have the heat to help dissolve the sugar.  I am so glad I tried this method because I think it will be my go-to buttercream when I have a bit more time (my quick go-to is this Easy Vanilla Buttercream).

Ingredients:
4 egg whites from pasteurized eggs (like Davidson's Safest Choice)*

1 cup superfine sugar

1 teaspoon cream of tartar 

1 cup + 1 tablespoon (17 tablespoons) unsalted butter, softened

1 teaspoon vanilla extract

6 tablespoons (or more to taste) salted caramel

*If you do not have pasteurized eggs, follow this method to make the buttercream.

Directions:

1. In the bowl of a stand mixer with the whisk attachment, beat the egg whites on medium-low for 1 minutes, or until they foam.

2. Add the cream of tartar. Beat and eventually raise speed to high.  When the egg whites become thicker, gradually add the sugar. Beat for 5 to 10 minutes until a thick meringue forms.  

3. Turn the mixer to low speed and add the butter one tablespoon at a time, making sure that the butter is fully incorporated before adding more. At this point, the meringue will deflate and look curdled- this is normal. Keep mixing. Once the butter has all been added, mix until the buttercream is smooth and silky. If it looks curdled, keep mixing, it will come together.

4. Whisk in the vanilla extract and salted caramel to taste. 

Source: Adapted from Domestic Gothess and Rose Levy Beranbaum

Assembling the cake:

1. Remove the cakes from the refrigerator and slice each one in half carefully using a long, serrated knife to create 4 layers.  

2. Place one layer on a serving plate or cake stand and spread ~1/4 of the buttercream over the cake.  

3. Drizzle 1-2 tablespoons salted caramel over the top of the buttercream. If the caramel is too thick, you may microwave it for a few seconds. Be careful not to pour hot caramel onto the buttercream.

4. Add another layer onto the cake and repeat with buttercream and caramel layers until you have the final cake layer on top. 

5. Spread the remaining buttercream thinly over the cake to create a crumb layer. Refrigerate cake for at least 15 minutes while you prepare the whipped ganache (see below).

6. Spread ganache onto cake and drizzle remaining caramel over cake.

Whipped Ganache

Makes about 2 cups whipped ganache.

Ingredients:

8 ounces dark chocolate (I use Ghiradelli 60% cacao bittersweet chocolate chips)

1 cup heavy cream

1/8 teaspoon coarse sea salt

Directions:

1. Chop the chocolate (if necessary) and place in a heatproof bowl. 

2. Bring the cream just to a boil over medium-high heat. 

3. Pour the hot cream over the chocolate making sure that it is all covered, then add salt.  Do not stir, otherwise the ganache will cool too quickly and become grainy. Let stand for 10 minutes.

4. Stir with a whisk until smooth and shiny.  

5. Allow the ganache to cool to room temperature, stirring often, 45 minutes to 1 hour. Beat with a stand mixer using the whisk attachment until the mixture is paler and fluffy, 2 to 4 minutes. 

Source: Martha Stewart

Rich Chocolate Bundt Cake

I asked for and received a bundt cake pan for Christmas a few years ago, although it took me quite a while to actually use it. I finally decided to find a recipe to make and decided on this Rich Chocolate Bundt Cake.  Although homemade cakes can sometimes be dry, I thought this cake was moist and perfectly textured.  It came out of the pan beautifully and sliced very nicely.  I took it to a family party and everyone seemed to enjoy it!

Rich Chocolate Bundt Cake

Ingredients:

12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus 1 tablespoon, melted, for the pan
3/4 cup natural cocoa powder (not Dutch-processed), plus 1 tablespoon for the pan
6 ounces bittersweet chocolate, chopped coarse
1 teaspoon instant espresso powder, optional
3/4 cup boiling water
1 cup sour cream, room temperature
1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
1 teaspoon table salt
1 teaspoon baking soda
2 cups packed (14 ounces) light brown sugar
1 tablespoon vanilla extract
5 large eggs, room temperature
powdered sugar, for dusting

Directions:

1. Stir together the 1 tablespoon melted butter and 1 tablespoon cocoa powder in a small bowl until a paste forms. Using a pastry brush, coat all the interior surfaces of a standard 12-cup Bundt pan. If mixture becomes too thick, microwave for 10 to 20 seconds or until warm and softened. Adjust oven rack to lower-middle position and heat oven to 350 F.

2. Combine the remaining 3/4 cup cocoa, the chocolate, and espresso powder (if using) in a medium heatproof bowl. Pour the boiling water over and whisk until smooth. Cool to room temperature; then whisk in the sour cream.

3. Whisk the flour, salt, and baking soda in a second bowl to combine.

4. In a standing mixer fitted with the paddle attachment, beat the remaining 12 tablespoons butter, the brown sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce the speed to medium and add the eggs one at a time, mixing about 30 seconds after each addition and scraping down the bowl with a rubber spatula after the first two additions. Reduce to medium-low speed (the batter may appear separated); add about one-third of the flour mixture and half of the chocolate mixture and mix until just incorporated, about 20 seconds. Scrape the bowl and repeat using half of the remaining flour mixture and all of the remaining chocolate mixture; add the remaining flour mixture and beat until just incorporated about 10 seconds. Scrape the bowl and mix on medium-low speed until the batter is thoroughly combined, about 30 seconds.

5. Transfer the batter to the prepared pan, smoothing the top with a rubber spatula. Lightly tap the pan against the countertop two or three times to settle the batter. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 45 to 50 minutes, rotating the pan halfway through the baking time.

6. Cool the cake in the pan on a wire rack for 10 minutes, then invert the cake directly onto a wire rack; cool to room temperature, about 2 hours. Dust with powdered sugar, transfer to a serving platter, cut into slices, and serve.

Serving suggestion - plain or with lightly sweetened whipped cream and raspberries.

Source: America's Test Kitchen

Blueberry Boy Bait

Another gem from my America's Test Kitchen Cookbook. The story goes that the girl who created this recipe for the Pillsbury Grand National Baking Contest said that teenage boys found this cake irresistible.  I don't make a habit of entertaining teenage boys (ha!), but Bob loved this cake and I still consider him a boy.  Of course, ATK improved upon the original recipe by swapping out shortening and subbing some of the granulated sugar with brown sugar. The result is a moist, simple cake perfect for brunch or an afternoon treat.

Blueberry Boy Bait

Note: if using frozen blueberries, do not let them thaw or they will discolor the batter.

Ingredients:
For the cake:
2 cups (10 ounces) plus 1 teaspoon unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons (2 sticks) unsalted butter, softened
3/4 cup packed (5 1/4 ounces) light brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
3 large eggs
1 cup whole milk
1/2 cup blueberries, fresh or frozen (see note)

For the topping:
1/2 cup blueberries, fresh or frozen (see note)
1/4 cup (1 3/4 ounces) granulated sugar
1/2 teaspoon ground cinnamon

Directions:
1. Adjust an oven rack to the middle position and heat to 350F.  Grease and flour a 13 x 9-inch baking pan.

2. Whisk 2 cups of the flour, the baking powder, and salt together in a medium bowl. With an electric mixer, beat the butter and sugars on medium-high speed until fluffy, about 2 minutes.

3. Add the eggs, one at a time, beating until just incorporated. Reduce the speed to medium and beat in one-third of the flour mixture until incorporated; beat in 1/2 cup of the milk. Beat in half of the remaining flour mixture, then the remaining 1/2 cup milk and finally the remaining flour mixture.

4. Toss the blueberries in a small bowl with the remaining 1 teaspoon flour. Using a rubber spatula, gently fold the blueberries into the batter. Spread the batter into the prepared pan.

5. For the topping, scatter the blueberries over the top of the batter.

6. Stir the sugar and cinnamon together in a small bowl and sprinkle over the batter. Bake until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool in the pan for 20 minutes, then turn out and place on a serving platter (topping side up). Serve warm or at room temperature.  The cake can be stored in an airtight container at room temperature for up to 3 days.

Cupcake Gender Reveal!

When I found out I was having a girl during my first pregnancy, I knew I wanted to reveal the sex of our baby in a fun way and ended up doing a Truffle Reveal.  For our second, I wanted to do something different but still incorporate my love for baking.  I like the idea of an individual dessert so each person can discover the surprise on his/her own.  I decided to fill cupcakes with either pink or blue frosting so each person would bite into the cupcake to reveal whether Ava was getting a little brother or sister.  If you've been reading earlier posts, you know that the we had a girl!  I was beyond excited for Ava to have a little sister, since I love my little sister so much and can't imagine my life without her.  Of course I meant to blog this when the news was actually news, but being pregnant plus taking care of a toddler got the best of me. Regardless, I thought it would be fun to document how we revealed our surprise to our family and show a little step-by-step of how to make these cupcakes.


Cupcake Gender Reveal 

1. Bake cupcakes of choice in gender-neutral cupcake liners. (I chose a boxed chocolate Duncan Heinz cake for convenience and used green liners).

  2. With a small knife, cut out a round, cone shape from the top of the cupcake.

 3. Using the knife, cut the tip off of the small piece of cake you have removed (eat the small tip of cake if you'd like a snack!)

 

4. Prepare pink or blue buttercream (I used Easy Vanilla Buttercream) and pipe into the hole created when you removed the small piece of cake.

 

 5. Replace the small piece of cake on top of the buttercream.

 

6. Frost and decorate cupcakes as desired. (I used Easy Vanilla Buttercream and gender neutral sprinkles).  

 7. Pass out cupcakes to family/friends.

 

8. Tell everyone to bite into his/her cupcake to reveal the sex of your baby!