Desserts: Cakes :: Leslie Durso

Archive for Desserts: Cakes

Grandma’s Orange Kiss-Me Cake

By Leslie · Comments (8) · November 28th, 2011

While I was down home with my family, I talked to my Mom a lot about family recipes. She remembered this orange cake recipe that her Mother used to make all the time, we found the recipe and decided we had to make it. Seriously, this cake explodes with flavor! It is delicious and I would say just perfect for the holiday season! I did change it up a little to make it vegan. At the bottom of the post I’ll give you the vegan and “normal” printer friendly options. I hope you enjoy as much as we do.

Grandma’s Orange Kiss-Me Cake

What you’ll need:

1 large orange, squeezed and juice reserved for topping

1 cup raisins

1/3 cup walnuts

2 cups flour

1 1/2 tsp. baking soda

1 tsp. salt

1 cup sugar

1/2 cup butter or vegan butter, room temperature

3/4 cup milk or soy milk

2 eggs or 2 very ripe bananas smashed

topping:

1/2 cup orange juice

1/3 cup sugar

1 tsp. cinnamon

1/4 cup chopped walnuts

What you’ll do:

Preheat the oven to 350 degrees.

In a bowl, sift the flour, baking soda and salt, set aside.

In a food processor, grind the orange (after it’s juiced has been squeezed), raisins, and walnuts until blended, but still chunky. Pour into a large bowl.

In a large bowl, beat the sugar and butter until smooth and add in the milk. Working in three batches add in the dry ingredients and beat for two minutes.

Add the eggs or bananas and beat an additional 2 minutes.

Fold in the orange, raisin, nut mixture.

Pour into a well greased 9 inch spring form pan. Bake for 40-50 minutes or until a toothpick comes out clean.

When the cake is done and still warm, pour the 1/2 cup orange juice over the cake. Combine the sugar, cinnamon, and chopped walnuts in a bowl and sprinkle over the top.

Let cool and serve.

Vegan Printer Friendly Version

“Normal” Printer Friendly Version

Comments (8)

Categories : Desserts, Desserts: Cakes, recipes, Vegan

Spiced Apple Cupcakes with Cinnamon Frosting

By Leslie · Comments (5) · October 31st, 2011

Yesterday was the first Sunday in awhile that I had just to cook (my favorite kind of day!). I started my day by flipping through my Grandmother's recipe box for a little Fall inspiration… I found a handwritten recipe for "apple cake" that I had never seen before. Sounded delicious, but I decided to switch some ingredients out. I took out the oil and made them vegan. (I served these to a bunch of meat eaters and not one of them ever suspected they were vegan!!) They turned out super yummy! Happy Halloween!

Spiced Apple Cupcakes with Cinnamon Frosting

Makes 2 dozen regular cupcakes

What you'll need:

4 cups peeled and chopped (1/4 inch pieces) tart apples (about 2 large apples)

2 super ripe bananas, mashed

2 cup sugar

1/2 cup applesauce

2 tsp. cinnamon

1 tsp. nutmeg

2 cups flour

2 tsp. baking soda

1 tsp. salt

optional:

1 cup walnuts, chopped

1 cup raisins

Cinnamon Frosting

6 tbsp. vegan margarine (or butter)

1 tsp. cinnamon

2 cups powdered sugar

What you'll do:

Preheat the oven to 350 degrees. Stir together the apples, bananas, sugar and applesauce. Add in the cinnamon and the optional nuts and raisins. Sift flour, baking soda and salt together and blend with the apple mixture. Pour into cupcake liners and bake for about 15 minutes. Remove from pan and let cool on a wire rack.

To make the frosting, cream the butter, cinnamon and sugar together. If it's too dry add a splash of soy milk and if too wet add a little more sugar.

Frost and serve

Printer Friendly Version

Comments (5)

Categories : Desserts, Desserts: Cakes, recipes

Sicilian Cassata

By Leslie · Comments (1) · January 10th, 2011

So, I'm going to let you have a little slice of the secret family recipes! This is my Aunt Carol's recipe for Sicilian Cassata. It's served at every Christmas. If you love cannoli's then you are going to love this recipe! I wish I had a magic wand to erase calories so I could eat this everyday!

Now this recipe is not the most traditional, but I think it's the best. Most of the time there is candied fruit inside and it's covered with marzipan, but who needs that stuff? We stick to the liquor, cannoli cream and cake!

Sicilian Cassata

What you'll need:

1 pound cake {homemade or store bought is ok for this}

1/4 cup white crème de cacao

1/4 cup Cointraeu

2 lbs. whole milk ricotta cheese {homemade recipe if you like}

1/2 cup almonds, toasted and chopped

1 cup sugar

2 tsp. vanilla extract

1-2 tsp. cinnamon

1/2 bag semi sweet chocolate chips {I prefer mini, but you can use regular too}

What you'll do:

In a small bowl, combine the crème de cacao and cointreau and set aside. In a large bowl, beat the ricotta cheese and sugar until smooth. Reserve 1/2 cup or more for frosting. In the large bowl, add in the vanilla and cinnamon and blend well. Fold in the nuts and chocolate chips.

Place slices of cake in a serving dish {approximately 8 x 8} to cover the bottom. Sprinkle with the liquor and smooth on some ricotta mixture.

Continue to layer until the dish is full. Top with the reserved frosting and you can garnish with some additional toasted almonds.

Cover and chill in the refrigerator at least overnight.

Printer Friendly Version

Comments (1)

Categories : Desserts, Desserts: Cakes

Halloween Cupcakes

By Leslie · Comments (2) · October 29th, 2010

Ok, everyone knows that I love baking more than anything in this world and I especially love baking for a holiday! Who doesn't love decorating fun desserts? Check out these fun cupcakes I made with the Dessert Darling:

And check out this fun "how to" video we shot!

Here is the link to the Pumpkin Cupcakes I made for these.

Happy Halloween and be safe!!

Comments (2)

Categories : Desserts: Cakes

Pumpkin Cupcakes

By Leslie · Comments (6) · October 18th, 2010

Oh how I love pumpkin! I get so excited at the beginning of Fall when that giant bin of pumpkins appears in front of the grocery store! Using pumpkin in your cooking and baking add such a fabulous punch of flavor. And nothing says Fall to me like the combo of pumpkin and cinnamon : ) I crave that combo all summer! This recipe totally satisfies those cravings!

Pumpkin Cupcakes with Cream Cheese Frosting

What you'll need:

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. kosher salt

1 tbsp. cinnamon (I like these with lots of cinnamon, scale back if you are not as big of a fan)

1/4 tsp. nutmeg

1/4 tsp. allspice

1 cup brown sugar, packed

1 cup white sugar

1 cup (2 sticks) butter, melted and cooled

4 eggs, beaten

1 15oz. can of pumpkin (or fresh that's been roasted and pureed)

For the frosting:

1 8oz. package cream cheese, room temp

1/2 cup (1 stick) butter, room temp

1 tsp. pure vanilla extract

2 cups powdered sugar

What you'll do:

Preheat the oven to 350 degrees and line your cupcake pan with cupcake liners.

Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice in a medium bowl.

In a large bowl, whisk together the brown sugar, white sugar, melted butter and eggs. Make sure your butter has cooled so the eggs don't cook when you add them in : )

Gradually add the dry ingredients to the wet, whisking well. Then whisk in the pumpkin.

Fill the cups 3/4 of the way full and bake for 20-25 minutes.

Let cool before you frost.

For the frosting, cream the butter and cream cheese with a hand mixer or in your kitchen aid with the paddle attachment. Add in the vanilla and gradually add the powdered sugar.

To decorate:

Put the frosting in a ziplock bag, snip the tip off with a pair of scissors and pipe on the cupcakes.

Printer Friendly Version

PS if you love pumpkin like I do, check out these other fantastic recipes:

Chocolate Chip Pumpkin Muffins

Oatmeal Pumpkin Cookies

Tools I used:

cupcake pan

cupcake single carrier

gift boxes

Comments (6)

Categories : Desserts: Cakes, Vegetables: Pumpkin

Chocolate Ganache Cake

By Leslie · Comments (2) · September 3rd, 2010

If you love dark chocolate, this is the cake for you! This cake is so rich and decadent! We served it at the baby shower so it was only appropriate to write "baby" on it : )

6a012876272fb6970c0133f38e9d11970b-800wi

Chocolate Ganache Cake

What you'll need:

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan

3/4 cup unsweetened cocoa powder, plus more for pan

3/4 cup flour

1/2 tsp baking powder

1/4 tsp kosher salt

1 cup sugar

3 large eggs

1 tsp pure vanilla extract

1/2 cup fat free sour cream

For the ganache:

1/2 cup heavy cream

4 oz. dark chocolate

What you'll do:

Preheat oven to 350 degrees.

Butter an 8-inch-round cake pan. First, butter the pan, then line bottom with a round of wax paper. Butter paper; dust bottom and sides of pan with cocoa powder, tapping out excess. Using cocoa powder is key here, it will keep your cake from having white dust on it from the flour and it will give the outside of the cake a nice flavor.

For the cake, sift together cocoa, flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time. Add in vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream.

Spread batter in prepared pan. Bake 30 to 35 minutes. Cool 10 minutes in pan, then invert onto a wire rack to cool completely, bottom-side up.

When making a cake to be frosted, always place the cake upside down so the cake is nice and flat.

For the ganache, break up the chocolate into a bowl. Bring the heavy cream to a low simmer in a saucepan and pour it in the bowl over the chocolate. Stir with a whisk until shiny and smooth.

Set the rack with cake over a rimmed cookie sheet. Pour glaze over cake, letting it run over sides; spread gently with an spatula. Let set for about 30 minutes.

6a012876272fb6970c013486c56621970c-800wi

It's best when served with some fresh whipped cream and maybe some berries on the side.

Printer Friendly Version

Comments (2)

Categories : Desserts, Desserts: Cakes, Desserts: Chocolate

Chocolate Silk Cheesecake

By Leslie · Comments (5) · August 26th, 2010

How do I describe this cake?? Well, there's only one word: YuuuuummmmEEEEE! Rich, chocolatey, dense and silky smooth! I add a minty twist to the crust for a nice flavor kick. It's not like a traditional ricotta cheesecake, it's got more of a mouse like consistency but in a good way. And one of the best parts, it doesn't get baked! Yup, it's a no bake cheesecake : ) If you love chocolate, you are going to LOVE this dessert!

Chocolate Silk Cheesecake

Makes one 9" pie

What you'll need:

14 oz. good chocolate (NO chips! a nice hunk of chocolate. I like valrhona) plus a little for shaving

30 oz. part skim ricotta cheese

3/4 cup heavy whipping cream

1 tsp. pure vanilla extract

9 oz. chocolate wafers (I like the chocolate mint wafers, but if you don't like mint, use regular)

What you'll do:

Line the bottom of a 9" spring form pan with wax paper and spray all around with pam cooking spray. Lay all the chocolate wafers on the bottom of the pan.

Melt the chocolate in a double boiler. As it's melting beat the ricotta cheese in a food processor until smooth. When the chocolate is melted pour it in with the cheese and blend until smooth and incorporated.

Whip the heavy cream and vanilla until stiff peaks form. Carefully fold into the chocolate cheese mixture.

Pour the cheesecake mixture over the cookie crust, cover with foil and refrigerate for 4 hours or overnight.

If you don't have a spring form pan, I've got my favorite one in "things I love"

Enjoy!!

I mean don't you want that bite??!!

Printer Friendly Version

Comments (5)

Categories : Desserts, Desserts: Cakes, Desserts: Chocolate, Valentines Day Ideas

Banana Chocolate Chip Muffins

By Leslie · Comments (1) · July 30th, 2010

No better way to start the weekend then to make a batch of these muffins! This is my Mom's basic banana bread recipe altered a little and made into muffins. And unlike other dense banana bread recipes, these are so moist, so fluffy and so yummy!!

Give them a try this weekend : )

There are a few reasons why I think these muffins come out so yummy. One would be the homemade butter and buttermilk. (Don't let this scare you! Here is my easy recipe to make both!) The other key is to use sifted flour. With these secrets your muffins are sure to be a huge success!

Banana Chocolate Chip Muffins

Makes 2 dozen muffins

What you'll need:

3/4 cup (1 1/2 sticks) butter, room temp

1 cup sugar

1/2 cup brown sugar

1 1/2 tsp. baking soda

3 eggs

3 soft bananas (about 1 1/2 cups), smashed

3/4 cup buttermilk

1 1/2 tsp. pure vanilla extract

1 1/2 tsp. baking powder

3/4 tsp. kosher salt

3 cups sifted flour

1 12oz. package of semi-sweet chocolate chips

What you'll do:

Preheat the oven to 350 degrees.

In a large bowl with a hand mixer or in a stand mixer, cream the butter, sugars and baking soda. Then add the eggs and bananas. Beat well. Add in the buttermilk, vanilla, baking powder and salt.

Slowly add in the sifted flour while mixing continuously.

Using a spoon, mix in the chocolate chips.

(At this point, try not to eat all the batter!)

Pour into baking cups and bake for 15-18 minutes.

These are best eaten warm but are fabulous cold too!

Printer Friendly Version

Comments (1)

Categories : Bread, Desserts: Cakes

Cake Truffles

By Leslie · Comments (6) · July 9th, 2010

This post is my first collaboration! I got together with the best dessert critic I know, Jenny "The Dessert Darling", to create one of the greatest dessert ideas ever, cake truffles (also know as cake balls, but what a terrible name for such a pretty dessert !

Cake truffles are cake mixed with frosting, rolled into a ball and dipped in chocolate! We decided to make a few different kinds. We made red velvet cake with cream cheese frosting and white chocolate coating. We also made a banana cake with butterscotch frosting coated in dark chocolate.

For the banana cake, Jenny whipped up her favorite recipe and I made my red velvet cake (recipe here) with my cream cheese frosting.

First we mixed the cake with the frosting and let it cool in the refrigerator for a about an hour. Then we rolled them into balls and placed them back in the fridge for a few minutes. We then melted the chocolate and dipped the balls in. (The best way to do this is to put the ball in the bowl, roll it around in the chocolate then spoon it out and place on a cookie sheet covered in wax paper)

Here is Jenny dipping the truffles in chocolate (and look at her adorable dog Charlie looking on):

We sprinkled some of them with sugars and salts; others we stuck on a stick : )

We made a few mistakes, but overall it was a very successful experiment! Thanks Jenny!

To read the dessert darling's blog check it out here!

Do you love my apron? You can get it here : )

Comments (6)

Categories : Desserts, Desserts: Cakes

My Famous Red Velvet Cupcakes

By Leslie · Comments (13) · June 3rd, 2010

Not much better in the world than red velvet cupcakes! So moist, creamy, and fantastic!! You will truly love this recipe!! Enjoy!!

PS I like making these mini cause they are just too cute!

Red Velvet Cupcakes with Cream Cheese Frosting

makes 2 dozen regular or 4 dozen mini

What you'll need:

2 ½ cups all-purpose flour

1 ½ cups sugar

1 teaspoon baking soda

1 teaspoon salt

4 tablespoons cocoa powder

1 cup vegetable oil

1 ½ cups buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

Frosting:

8 oz. (1 package) cream cheese, softened

1 stick of butter, softened

1 teaspoon vanilla extract

1 pound of confectioners’ sugar (powdered sugar)

Preheat oven to 350 degrees. Line a cupcake pan with liners. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a mixer. (careful when you first turn on. Start on low then build up or the red dye with splash on you!) Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Bake for 20 minutes.

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar. Beat until light and fluffy. Frost the cupcakes when cool.

Printer Friendly Version

Comments (13)

Categories : Desserts, Desserts: Cakes

Archive for Desserts: Cakes

Grandma’s Orange Kiss-Me Cake

Spiced Apple Cupcakes with Cinnamon Frosting

Sicilian Cassata

Halloween Cupcakes

Pumpkin Cupcakes

Chocolate Ganache Cake

Chocolate Silk Cheesecake

Banana Chocolate Chip Muffins

Cake Truffles

My Famous Red Velvet Cupcakes

connect

search

subscribe to my newsletter

On Twitter

categories