Recipes

Decadent Double Layer Chocolate Cake

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Chocolate Lovers – this one’s for you.

This cake is hands down, the best homemade chocolate cake recipe ever.
You’ve gotta trust us on this one – we’ve tested many different kinds of chocolate cake recipes over the years, and this one blows away all the others.

This cake is soft, light, fluffy, and perfectly chocolatey. {All the things a good chocolate cake should be.}

The cake’s super fluffy & moist texture is due in part to a few things.. the use of buttermilk, and coffee! That’s right – 1 cup of hot coffee is used in this cake to help accentuate the chocolate flavour. Don’t worry, it will NOT make the cake taste like coffee.
Buttermilk is also used to help keep the cake super moist. (Buttermilk really is a great baking ingredient for cakes & cupcakes.)

For the frosting, we decided to ditch the usual chocolate buttercream that is often used for this kind of cake and went with a Chocolate Whipped Cream Frosting instead. Neither of us are big fans of buttercreams, as they are usually extremely sweet and overpowering. We always tend to frost cakes using a whipping cream frosting because it is a lot lighter, less sweet, and just seems to taste better & fresher.

Natasha made this cake a few weeks ago for a birthday, and everybody raved about the cake so we decided to make a Valentine’s version! This chocolate cake is perfect for any occasion – decorate it however you wish! ūüôā

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Nummm! You can see just how moist & fresh the cake is.

This cake is amazing because it actually stays fresh like this for days after baking!
{Keep cake covered at room temperature for up to 4 days to ensure freshness, or covered and refrigerated for up to 6 days.}

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Decadent Double Layer Chocolate Cake Recipe + Directions

Note: it is very important that eggs are at room temperature for this recipe! using eggs at room temperature will allow the cake to rise properly. using cold eggs could ruin your cake.

Ingredients:

For the Cake:
1 and 3/4 cups all-purpose flour
1 and 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder {not dutch processed}
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Chocolate Whipped Cream Frosting Ingredients:

250g whipping cream
Nestle Nesquik Chocolate Syrup (to taste)

Directions:

Butter & flour two 9-inch round cake pans & set aside. Preheat oven to 350 degrees F.
In a medium bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, & salt; set aside.

In the bowl of your stand mixer fitted with the paddle attachment, combine the buttermilk, oil, room temperature eggs, & vanilla.
With the mixer on low-speed, slowly add the dry ingredients to the wet until just combined. Add in the coffee. {Batter will be very wet – it is supposed to be. don’t worry!}

Pour the batter evenly into the 2 prepared baking pans and bake for approx. 24-28 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

For the Frosting:

In the bowl of your stand mixer fitted with the beater/whip attachment, whip the whipping cream on medium-high speed for 2-5 minutes until light and fluffy. Add in chocolate syrup to taste, and mix.

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Happy Valentine’s Baking!
Natasha & Laura xo

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Recipes

Hershey Candy Cane Kiss Cookies

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Happy Holidays Everyone!
Today we are sharing yet another de-lish Christmas Cookie recipe. (Who doesn’t love Christmas Cookies?!)
They’re cute little personal treats that spread some tasty festive cheer.

Cookies are my absolute favorite thing to bake at Christmas. Not cakes, not yule logs – cookies.
I love them for the fact that they are easy to pack up and give as gifts to friends & family, and they’re not messy.

Okay, I’ll be honest – the real reason for my love of cookies is that I somehow feel less guilty devouring 10+ cookies, than eating one slice of cake or any other dessert, (Cake just seems so heavy/decadent.)
Somehow in my mind I think that because cookies are small, that makes it okay to eat way more than I should! (I know, I know. My cookie addiction is out of control.)

These Hershey Candy Cane Kiss Cookies are basically Christmas in a cookie.
They are perfect sugar cookies rolled in Christmas sprinkles & topped with a Hershey Candy Cane Kiss. Numm!
You get all the goodness of Christmas (sugar cookie dough, festive sprinkles and peppermint) wrapped up in one cookie.
These cookies are super easy to bake (no chilling or rolling dough is required!) and are a sure way to add a splash of colour to your Holiday cookie tray.

Enjoy & Happy Holiday Baking!

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(pre-bake. candy cane kisses and sprinkles galore!)

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Hershey Candy Cane Kiss Cookies

Ingredients:
(yield: 24-27 cookies)

10 tablespoons salted butter, at room temperature
1 cup sugar
2 egg yolks
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
pinch of salt
christmas sprinkles
24-30 Hershey Candy Cane Kiss Chocolates

Directions:

1. Line two baking sheets with parchment paper, or spray with non-stick cooking spray; set aside.
Using your stand mixer fitted with the paddle attachment, cream the butter & sugar together on medium speed for 3-4 minutes until light & smooth. Add the egg yolks & vanilla extract, mix on medium speed until all ingredients are combined. Using a spatula, scrape down the sides of the bowl when necessary.
In a medium bowl, whisk the flour, baking powder and salt together. Slowly add the flour mixture to the wet ingredients and mix on low speed until fully combined.

2. Preheat oven to 350 degrees F. Using your hands, roll the dough into balls (approx. 1 tablespoon of dough each). Roll the balls into sprinkles and bake for only 9-10 minutes. The cookies will look underbaked, but that is how they should be. They shouldn’t be golden at all – Do not overbake.
Allow cookies to cool on the baking sheet for 5 minutes, than once slightly cooled, press the Hershey kisses into the centers of the cookies. Once you have put the Hershey kiss on the cookies, immediately put the baking sheet into the freezer for 5 minutes to ensure that the Hershey Kiss’ don’t melt.

(Note: recipe slightly adapted from sallysbakingaddiction)

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Enjoy!
Natasha xo

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Recipes

Frosted Sugar Cookie Bars

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If you are a fan of sugar cookies, you will love these Frosted Sugar Cookie Bars.
These bars taste exactly like a good old-fashioned sugar cookie, except they are thicker & so much easier to make.
Forget about chilling, rolling, & cutting the dough like you do with regular sugar cookies – For these bars, just mix the ingredients, pop it in a pan & bake! Simple & delicious.

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Frosted Sugar Cookie Bars
(recipe adapted slightly from Mel’s Kitchen Cafe)

Ingredients:

    • 3/4 cup butter, softened to room temperature
    • 3/4 cup granulated sugar
    • 1/4 cup powdered sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon lemon zest
    • 2 1/4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
Frosting:
  • 6 tablespoons butter, softened
  • 2 1/2 cups powdered sugar
  • 2 tablespoons whipping cream
  • 1/4 teaspoon vanilla extract
  • Sprinkles (to decorate)

    Directions:

    1. Preheat oven to 375 degrees F. Spray a 9X13 inch baking pan with non-stick cooking spray; set aside.
    In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar & powdered sugar until light & fluffy. Add the eggs one at a time, than the vanilla and mix for a good minute. Stir in the lemon zest, flour, baking powder and salt. Mix until combined.

    2. Press/spread the sugar cookie mixture gently into an even layer into the bottom of your prepared baking pan. Bake for 10-13 minutes without overbaking! The bars should look almost undercooked, and shouldn’t have any color around the edges. Allow bars to cool completely before frosting.

    3. For the frosting: cream the butter and powdered sugar together until smooth. Add in the whipping cream & vanilla extract and mix until the frosting is light and fluffy. Lastly, add in food colouring of your choice & top with sprinkles.

    Enjoy!
    Natasha xo

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Recipes

Spooktacular Halloween Milkshake

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After searching through everything-Fall related on Pinterest, I came across a few different Halloween Milkshakes. I thought they were so cute, I had to re-create one and make my own¬†Spooktacular Halloween Milkshake!¬†It’s an extremely easy, classic vanilla milkshake recipe with some added Halloween treats to add some spookiness! It’s so festive & fun, and kids will love it!

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Spooktacular Halloween Milkshake Ingredients & Directions:

Ingredients:

  • 3-4 large scoops of vanilla ice cream
  • 2/3 cup milk
  • 2 small ice cubes
  • 1 teaspoon vanilla extract
  • orange or brown food dye (or whichever colour you prefer)
  • whipping cream
  • sprinkles

Directions:

  • Blend vanilla ice cream, milk, ice cubes, & vanilla extract until smooth. Stir in food colouring. Top with whip cream & Halloween sprinkles!
  • To decorate the rim of the glass with sprinkles: Rub cornstarch along the rim of the glass, than dip the glass into sprinkles.

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Wishing all fellow Canadians a very happy Thanksgiving! 

Enjoy!

Xo Natasha

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Recipes

Funfetti Milkshake

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Introducing the most beautiful milkshake of all…

Thee Funfetti Milkshake!

Not only is this milkshake simple & easy to make, it’s also delicious AND¬†oh-so-pretty¬†to look at. The milkshake is mostly made from whipped bananas, which gives it a nice soft serve taste!

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Funfetti Milkshake Ingredients + Directions

Ingredients: (makes 1 large drink, or 2 smaller sized drinks)

  • 2 bananas, chopped & frozen (unpeel and cut into small chunks than freeze bananas in a container for a few hours until frozen)
  • 1/4 – 1/3 cup milk
  • 2 generous scoops of vanilla ice cream
  • 1/2 teaspoon vanilla extract
  • sprinkles (the most important part!)¬†

Directions:

1. Place all ingredients (EXCEPT for the sprinkles!) into blender & blend until smooth and creamy.

2.¬†Pour mixture into glass and gently stir in as many sprinkles as you’d like.

Notes: 

  • Sprinkle colors will run/bleed, so be sure not to stir too much.
  • If you want to add the layer of sprinkles on top of the drink like in the photos, dip the top of the glass in corn syrup than into sprinkles. ūüôā
  • If you want to¬†skinnify this drink, omit the ice cream & add 1/4 cup Greek yogurt instead.

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Enjoy!

Natasha xo

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Recipes

Pretty-in-PINK Lemonade Cupcakes

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Even though the first day of Fall is not until September 22nd, for some reason August 31st always feels like the end of Summer to me.
Right when September 1st rolls around, I feel like Summer has officially ended & Fall has begun.

As you may know from my last few baking posts, I am more than ready for Fall.
So I thought I’d make one last ‘Summer’ recipe before the blog is all things pumpkin!

I made PINK Lemonade Cupcakes, and they are every bit as tasty as they are gorgeous. I love how bright and colourful they are, (It’s a nice change from cranberries & nutmeg) and they are super moist & light. Unlike most cupcakes, the cake is fluffy, fresh, & lemony – not heavy at all, (No eggs are used).
These cupcakes are definitely a summer-must at a backyard BBQ! 

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PRETTY-IN-PINK LEMONADE CUPCAKES

Ingredients:

For the Cake –¬†
2 1/2 cups flour
2 cups sugar
2 teaspoons baking soda
pinch – 1/2 teaspoon of salt
zest from 1 lemon
1 3/4 cup water
2/3 cup vegetable oil
1/2 teaspoon pure vanilla extract
2 teaspoons white vinegar
juice from 1 lemon

For the Frosting –¬†
1/4 cup unsalted butter, softened
2-3 cups icing sugar
juice from 1 lemon
a few drops of red food colouring (to your preference to create the perfect PINK colour!)

Directions:

1. Preheat oven to 350 degrees F.
In a medium bowl, mix together all of the dry ingredients – Flour, Sugar, Baking Soda, Salt, & the Lemon Zest. Set Aside.

2. In a large bowl, mix the wet ingredients – Water, Oil, Vanilla Extract, Vinegar & Lemon Juice. Combine the dry ingredients into the wet ingredients & stir slowly until ingredients are evenly combined & no lumps appear in the batter. Do not overmix.

3. Pour the batter (The batter will be extremely wet!) into lined baking pans, about 2/3 of the way full. Bake for 20 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean.

Frosting:

1. Using your electric stand mixer, beat the butter on medium speed until light and fluffy. Add in the icing sugar slowly, (scrape down the sides of the bowl with a spatula as needed) to your preference of sweetness. Add the lemon juice & a few drops of red food colouring – mix until you get the perfect fluffy frosting!

Happy Baking!

Natasha xo

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Recipes

Dreamin’ of Donuts

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Today we felt ambitious – we decided to go a bit donut crazy.
We have made regular sized donuts before but after seeing a bunch of adorable mini-donut recipes on Pinterest, we just had to make a batch..
So we ran out and bought some new donut pans, and got to baking!

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Both the mini’s and regular sized donuts turned out delicious!
Both recipes basically use the same ingredients (mostly consisting of nutmeg, cinnamon, butter, sugar, & flour), so they taste similar except that the mini’s have pretty sprinkles on the top with a confectioner’s sugar glaze, and the regular size have a light cinnamon-sugar topping!

The mini’s and regular sized donuts are both super easy to make, and they are both baked in the oven which make them healthier than deep-fried donuts.

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Itsy Bitsy Mini Donut Recipe:

Dry ingredients:
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Wet ingredients:
1/2 cup milk (we used almond milk)
1/2 teaspoon vanilla extract
1/2 teaspoon apple cider vinegar (or white vinegar)
1 egg
4 tablespoon butter
For the icing:
1/2 cup confectioner’s sugar
1 tablespoon milk (we used almond milk)
pretty sprinkles to decorate! ūüôāDirections:

1.  Preheat your oven to 350 F. Spray donut pan lightly with non-stick cooking spray.
2.  In a large bowl, mix together the dry ingredients.
3.  In a small pot, mix together the wet ingredients.  Heat on the stove top on low heat and stir until ingredients are blended/butter is melted.
4.  Pour the wet ingredients into the bowl with the dry ingredients and lightly mix until just blended. Do not over mix.

5.  Place a teaspoon of batter into each mold of the mini donut pan. The batter is sticky Рuse your finger to spread the batter evenly into the donut mold. The batter will rise quite a bit so only fill each section about halfway / 3/4 full.

6.  Bake for 10-12 minutes.  Tip and shake baked donuts onto wire cooling rack and they should just pop right out. Repeat until the batter is done. (We ended up with 36!)

7.  To make your glaze Рmix the icing sugar & milk together in a small bowl.
Once the donuts have cooled off a bit, dip each one in the glaze and then into your bowl of sprinkles. (You may need a toothpick to remove some of the sprinkles that fall in the center hole of the donut.) Place on pretty plate, admire, eat & enjoy! ūüôā

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Cinnamon Baked Donuts
yield: 16 donuts

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 extra-large egg, lightly beaten
  • 1 1/4 cups whole milk
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons pure vanilla extract

For the Topping:

  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon

Directions:

1. Preheat the oven to 350F. Spray the donut pan with non-stick cooking spray.

2. Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla.
Stir the wet mixture into the dry ingredients until just combined.

3. Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping:

4. Mix the sugar and cinnamon in a bowl. Dip the donuts into the sugar mix, either on one side or both.

Enjoy!

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Hope you guys like these recipes as much as we do!
Laura & Natasha
xo

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Recipes

Double Layer Confetti Cake!

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I’ve been on a total baking kick lately, and I’m loving it. I’m definitely a beginner baker but I’m excited to learn more as I go along. I’ve been obsessed with all things baking and have¬†been researching everything from different types of sugars to ingredient substitutions.

I’ve seen many different variations of gorgeous Confetti Cakes on various blogs & sites and I knew I had to make my own asap. My grandpa’s birthday party was yesterday and I decided to make him a confetti cake! I’ve never attempted to bake a homemade confetti cake before, only Duncan Hines box brands (which are actually really good!), so I was pretty excited. I searched through a lot of different recipes and read a lot of reviews and with the help of my mom, I put together my own version of the eye-catching confetti cake. Not without some trials and tribulations though!

1. Firstly – I didn’t have enough sprinkles! I don’t know what I was thinking but it was too late to run to a store so I ended up just using some red, white and green¬†Christmas¬†jimmy sprinkles which worked out fine! I didn’t use a lot as to not overpower the other colours but I think the red and green actually made the cake look a tad ‘manlier‘ which is good since it was for my grandpa.

2. The icing was a major problem.
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At first I decided to use a typical vanilla buttercream frosting, so I whipped it up and I was shocked. It was the sweetest tasting buttercream I’ve ever tasted. Like sickingly sweet. Almost like bad grocery-store-bakery sweet. It was also extremely thick.. (I will post the recipe below) so I decided to wing-it last minute and make my own whipped cream frosting instead. I’ve made simple vanilla whipped cream frostings before (strawberry pies) and I’ve always found that whipped cream tastes way better than any kind of buttercream or cream cheese icings. I can’t stand overly sweet, fake tasting icings.

Since I had SO much of the buttercream icing leftover from the first batch, (and I hate wasting things) I decided to use a small, small amount of the buttercream for the icing in between the two layers. It tasted fine in between the layers but next time I make this cake I won’t be making the buttercream at all. Just the vanilla whipped cream!
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The cake turned out super moist and delicious. It kinda reminded me of all the best parts of a Christmas sugar cookie (but in a cake) and who wouldn’t want that?! ūüėČ

My grandparents both loved it and my brother (who is not a big sweets person at all..) even had seconds! My grandma has already requested that I make this cake again for her birthday (which is not until December).

The whipped cream was the perfect light icing, the sprinkles didn’t run at all, and the cake looked so fun and party-ish! Perfect for a summertime birthday!
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Double Layer Confetti Cake + Frosting Ingredients and Directions:

Ingredients:

3 1/3 cup all-purpose flour (420 grams)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, melted
1 1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1/2 cup no-fat plain yogurt
1 1/2 cup milk
2 tablespoon vanilla extract
1 1/3 cup sprinkles – Jimmies work best. Don’t use nonpareils (the round sprinkles), as the colours tend to run/spread.

Perfect Vanilla Whipped Cream Frosting:

4 cups heavy cream
2 1/2 teaspoon icing sugar (or however much you prefer. taste as you go along)
1 tsp vanilla

Buttercream Frosting: (thumbs down! not making this again)

2 cups unsalted butter
6 cups confectioners sugar (way too much icing sugar!)
1/2 cup heavy cream
5 teaspoons vanilla extract

Directions:

1. Preheat oven to 350F. Grease or spray two 9-inch round baking pans and set them aside.

2. In a medium bowl whisk together flour, baking powder and salt. Set aside.
In a small microwave-safe bowl, melt butter in the microwave for about a minute or until butter is melted. Transfer the butter to a larger bowl, and whisk in the sugars with the butter. Mix well, making¬†sure all the brown sugar lumps are gone. You’ll know it’s ready when the mixture becomes thick and harder to stir. Whisk in eggs, yogurt, milk and vanilla extract until combined.¬†Slowly mix in the dry ingredients until no lumps remain. Slowly fold in sprinkles. Be careful not to overmix so the sprinkles don’t bleed their colour!

3. Pour batter into prepared cake pans. Bake for 35-38 minutes. Oven temperatures vary so start checking around 25 minutes! Cakes are ready when toothpick inserted in the center comes out clean. Allow to cool.

For the Whipped Cream Frosting:

4. In a medium bowl, whisk heavy cream with electric mixer on high speed for 3-5 minutes or until fluffy. Add icing sugar and vanilla and mix until combined.

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Until next time,
Natasha xo

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