Bananas Foster a la Mode Cups & A Giveaway!

bananasfosteralamode2

A couple of months ago, my husband and I went to a restaurant in New Orleans. When it came time for dessert, we decided to split something, but the problem with splitting with my husband is the dessert cannot contain any chocolate, caramel or peanut butter (he hates it all). I know…poor guy doesn’t know what he’s missing! Luckily, this particular restaurant had a bananas foster torte, so I knew we were set. It was absolutely delicious, indulgent and rich. In fact, I’m SO glad we split it, because there was no way I could eat the whole thing. Ever since then, bananas foster has been fresh on my mind. I had to make a fun recipe with this classic New Orleans favorite.

I’m thrilled to be working with Calphalon again to review their brand new Elite Nonstick cookware, which is sold exclusively at Williams-Sonoma. It’s currently for sale on their website, and will be in stores on September 27th. I’m sure you guys know that I love using nonstick cookware, but one of the biggest issues I’ve faced is being limited to wooden or silicone utensils. This line is safe for metal utensils (fork out your whisks!). Yep…I’m serious! This cookware also comes with a textured sear surface, which is awesome because you can get the sear that you usually get from stainless steel, but with the convenience (hello, easy clean-up) of a nonstick pan. This line of cookware is also dishwasher safe.

Calphalon sent me this 3 piece set to review, and asked me to create a modern twist on a classic recipe, using one of the pans. With that in mind, I grabbed the 10″ pan, some bananas and got to work! The end result is homemade bananas foster ice cream, topped with warm bananas foster, contained in a cinnamon sugar wonton cup. I hope you like bananas for this one, y’all, because there is plenty of sweet banana flavor in this recipe!

bananasfosteralamode

For the ice cream, I omitted the rum, because even though the alcohol cooks off, I didn’t want to chance the ice cream not setting up properly. I suggest making the ice cream one day before you plan on serving these desserts, so the ice cream can be a scoop-able consistency.

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Nutella Banana Swirl Muffins

nutellabananamuffins

It’s been a while since I’ve consistently lost weight. I’ve been hovering around the 70 lbs. lost mark for about 3 months now, and while it’s great to know that I can maintain the loss, I really miss that loose clothes feeling. :-) I started a new weight training program last week, and it made me forget just how amazing weights can be. Currently, I’m working out 4 days a week straight, with 3 rest days, which is how the program is outlined. For those four days, my weight dropped a little, but once those rest days hit, the scale had a huge drop.

Five pounds lost!

I was completely shocked to see a number like that, and it’s super motivating to get back on track. My original goal was to hit Onederland (199 lbs.) by Halloween, but I’m not sure at this point if that’s possible. We shall see, though. Last Halloween, I hit 50 lbs. lost. How perfect would 100 lbs. lost be? (even though I’d probably gain 2 back testing out candy for Trick or Treaters).

Since I was getting back on track, I wanted to bake up something that would be a quick, easy snack to share with coworkers. These muffins were perfect. I subbed applesauce for oil (1:1), which substitutes perfectly in quick breads and muffins (you won’t miss it!), and omitted the pecans, since I’m probably the only southern gal who thinks pecans are gross. (Back story: I ate one too many rotten ones off my Memaw’s tree as a kid and now I can’t stand them!) These muffins were fluffy, flavorful and my coworkers didn’t even realize there was applesauce in them! :-) You don’t even need to fork out the mixer for this one….two bowls and a spoon will work just fine. I love recipes like that. :-)

Nutella Banana Swirl Muffins
Source: mildly adapted from The Novice Chef

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 medium over-ripe bananas, mashed
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/4 cup unsweetened (no sugar added) applesauce
  • 2 tsp. vanilla extract
  • nutella

Directions:

    1. Preheat the oven to 350 degrees, and line a muffin pan with paper liners.
    2. In a medium sized bowl, whisk together the flour, baking soda, baking powder and salt until everything is well-mixed. Set this aside for later use.
    3. In a large bowl, mix together the bananas, granulated sugar and brown sugar. Mix in the egg, applesauce and vanilla extract, and beat everything for about 2 minutes. Add the flour mixture to the banana mixture, and slowly mix everything together until just mixed (don’t over-mix).
    4. Scoop the muffin batter into the prepared muffin tin, filling each liner 3/4 of the way full. Add 1 tsp. of nutella to the top of each muffin, and use a toothpick to swirl the nutella into the muffin batter.
    5. Bake the muffins for 15-17 minutes, until a toothpick inserted in the center of the muffin comes out clean.

Granola Cranberry Chocolate Chip Cookies

granolacookies

Ever since I came home from Food Blog Forum, I’ve been having an itch to register for another food blog conference. I don’t think I realized how amazing the food blogger community was until the conference. Everyone was just so friendly and welcoming…it felt like so many of us had been friends for the longest time. Just awesome. I’m seriously on pins and needles about where BlogHer Food will be next year…I think I’m ready to take the plunge. :-)

Another thing I really didn’t account for were the goodies. Oh man….I brought my checked luggage bag as a precaution for souvenir shopping, but seriously needed the whole suitcase for the bag o’ swag, along with the food from a local food exchange. So much stuff LOL. I still haven’t gotten through it all! In my bag was a container of granola, and since I don’t eat granola very often (I may sprinkle some in yogurt for crunch), I searched in hopes that someone has already invented cookies that would use up some of this granola.

Luckily, I came across this recipe, and the results were SO good. The flavor reminded me of an oatmeal raisin cookie, but it definitely had more to it, with the addition of dried cranberries, nuts (from the granola) and chocolate chips. I had to get these out of the house!

Granola Cranberry Chocolate Chip Cookies
Source: Epicurious

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • 1 1/2 cups granola
  • 1/4 cup dried cranberries, chopped
  • 1 cup semisweet chocolate chips

Directions:

  1. Preheat the oven to 350 degrees, and line two cookie sheets with parchment paper or a silicone mat. Set aside.
  2. In a large bowl, add the flour, baking soda, baking powder and salt and whisk the ingredients together until well-mixed.
  3. In the bowl of an electric mixer, fitted with the paddle attachment, mix the butter and sugar on medium-high speed for 2-3 minutes, until light and fluffy. Add in the egg, and mix until well-combined. Then, mix in the vanilla extract.
  4. Scrape the bowl down with a spatula and add in the dry ingredients. Mix on low until just combined. With a spatula, fold in the dried cranberries and chocolate chips.
  5. Using a medium-sized cookie scoop, scoop each cookie two inches apart on the lined cookie sheets. Bake the cookies one sheet at a time on the middle rack of the oven for 12-15 minutes, until golden brown. Cool the cookies completely on the cookie sheets and enjoy!

Pistachio Cranberry Energy Bars

Larabars

While I enjoy eating cookies, cupcakes and ice cream, I could eat fruit all-day, every day. Thank goodness..or this calorie counting thing wouldn’t be working out so well for me. Me and my sweet tooth! :-)

When I started calorie counting, I went to Whole Foods and went on an energy bar shopping spree. I wanted a bar that would carry me through my work-outs, but not feel too heavy after eating them. Most of the bars tasted really good, but the ones that stood out to me the most were Larabars. I won’t lie to y’all. I thought they would taste terrible, being that they only had a few ingredients in them, but I was surprised in how much I liked them. They’re so basic…usually a base of dates, mixed with other dried fruits and nuts. With my favorite combination in cookies (of course, it always goes back to cookies haha!) being pistachio and cranberry, I tried to throw some energy bars together on my own. I was shocked at how easy these were to make. There’s no baking, and your food processor does all the work (which for me, is just a mini chopper, so I did this in small batches).

Pistachio Cranberry Energy Bars
Source: inspired by Use Real Butter

Ingredients:

  • 8 oz. pouch of pitted dates
  • 5 oz. pouch of dried cranberries
  • 6 oz. pouch of shelled pistachios (roasted and salted)
  • honey, if needed (depending on how wet the mixture is)

Directions:

  1. Line an 8×8 pan with parchment paper (making sure some is sticking out above the sides to pull the bars out easily) and set aside.
  2. Place all of the ingredients in a food processor, except for the honey, and puree the mixture. If you have a mini-chopper food processor like me, do this in small batches.
  3. Check the mixture to see if any honey is needed to help bind the ingredients together better. You want the mixture to be easy to roll into a ball without falling apart.
  4. Once you have your bars at the desired consistency, spread the energy bars out evenly onto the 8×8 pan. Then, cut them into bars and individually wrap.

 

 

Strawberry Margarita Cupcakes

strawberrymargaritacupcakes

I was a huge *NSYNC fan back in the day, and every year, I get a real kick out of the “It’s Gonna Be May” meme. Seeing it 2390859 times on Facebook this week made me watch the video again, and it reminded me of the days when I would get to drive my Mom’s minivan and would blast *NSYNC’s “Pop” CD in the old Discman (with the cassette tape attachment), since the minivan only had a cassette player. Ahh…how times have changed, y’all!

(Please tell me someone else attached their Discman to the car stereo with the cassette tape adapter…)

Anyway…it’s May (whoa..). And well, since it’s May, Cinco de Mayo is just around the corner. Usually the tex-mex places appeal to me with their food and margarita specials for the day, but lately, I’m not that much of a drinker since I started calorie counting. Give me ice cream over a 1,000 calorie cocktail. I know…I’m weird. We actually purchased alcohol on our cruise in December, and this is the first time I opened the tequila we bought there. We’re kind of boring in this house. :-P

I’ve been wanting to make these cupcakes for a while, but the boozy aspect is what got to me. I can’t exactly do my usual baking routine of baking a recipe and bringing it to coworkers. I’m pretty sure HR would be at my desk within 2 hours, so I’ve never made them. However, these are for a celebration for a good friend of mine, and since she’s a big fan of everything tex-mex, I thought these would be the perfect cupcake to celebrate. :-)

I ended up adapting a strawberry cupcake recipe by adding lime juice and zest, as well as brushing the tops of the cupcakes with tequila (which I found this idea on another blog). The frosting is a simple buttercream with strained strawberry puree, lime zest and of course, tequila. The combination of these flavors are just awesome. I hope she enjoys these! :-)

Strawberry Margarita Cupcakes
Source: cupcake recipe adapted from Martha Stewart, technique from Confections of a Foodie Bride, frosting is a Nifty Foodie Original

Ingredients:

For the cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 4 large eggs
  • 2 tsp. pure vanilla extract
  • juice and zest of one lime
  • 1 1/4 cups milk
  • 10 oz. strawberries, hulled and diced finely
  • 1/4 cup tequila

For the buttercream:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3-4 cups of confectioners sugar, divided
  • zest of one lime
  • 1 tbsp. tequila
  • 1/4 cup strained strawberry puree (puree in a blender, put in a sieve over a bowl to let excess liquid drain for appx. 30 minutes)

Directions:

  1. Preheat your oven to 350 degrees, and prepare 2 cupcake pans by lining them with paper liners. Set aside.
  2. In a medium bowl, sift together the two flours, baking powder and salt. Set aside.
  3. In the bowl of an electric mixer (using the paddle attachment), beat the butter and sugar for 3-4 minutes, until light and fluffy. Scrape down the bowl, and beat in the eggs one at a time, until well-mixed. Add in the vanilla, as well as the lime juice/zest, and mix until just combined. Put the mixer on low speed, and add 1/3 of the flour mixture (mixing until combined) and then 1/3 of the milk (also mixing until combined), repeating until everything is in the batter. Fold in the strawberries.
  4. Fill the cupcake liners 2/3 of the way full. Bake the cupcakes, rotating the pan halfway through baking (at the 10 minute mark), for 20 minutes (or until a toothpick inserted in the center of the cupcake comes out clean). Immediately brush the cupcake tops with tequila (using a pastry brush), and then transfer the pans to a cooling rack to cool for 5 minutes, and then remove the cupcakes from the pan to finish cooling on the wire racks.
  5. While the cupcakes are cooling, make the buttercream. Cream the butter for 3 minutes, until light and fluffy. Add in 3 cups of confectioners sugar, and beat well until the mixture is sort of crumbly. Add the lime zest, tequila and strawberry puree, and beat the mixture for 2 minutes. If the buttercream appears to be too wet for piping, add more confectioners sugar (1/4 cup at a time), beating for about a minute after each addition.
  6. To serve, pipe or spread the buttercream on completely cooled cupcakes. Enjoy!

Spiced Strawberry Cream Cheese Muffins

Spiced Strawberry Cream Cheese Muffins

Growing up, I have so many memories of my mother making breakfast for a family of 6. On weekends, we’d all get “Scramble Bambles” (eggs) or “Mickey Mouse pancakes”. I’m sure dealing with picky kids, this wasn’t an easy feat. We’d all whine over someone having a burnt pancake or heaven forbid the pancakes weren’t all the same size! I don’t know how my Mom did it. I really don’t.

In the afternoons, we’d either snack on bananas, smoothies or for a sweet treat, muffins. Blueberry muffins were our absolute favorite, and they wouldn’t last long in our house. I’ve always had a love for muffins since my childhood, and when we had some strawberries in the fridge to use up, I knew these muffins just had to happen. This was one of those times where my husband decided to bake. I sliced up strawberries and he whipped up the batter.

My husband is the type of guy who just loves to change up a recipe, and since you have to be sort of careful with baking, he thought the simple addition of cinnamon and nutmeg would make these awesome. :-) He also added applesauce instead of butter (which is ALWAYS a winner for quick breads and muffins). He was right…the spices added a wonderful little something to these muffins. :-) I will admit that I decided after the first batch baked up, a few mini chocolate chips wouldn’t hurt these muffins either (and I was right lol).  C’mon though…when does it hurt to add chocolate to baked goods? :-)

Spiced Strawberry Cream Cheese Muffins
Source: adapted from Confections of a Foodie Bride

Ingredients:

  • 2 cups flour
  • 1 cup sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 8 oz cream cheese, softened
  • 1/4 cup applesauce
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 1/4 cup chopped fresh strawberries, divided

Directions:

  1. Preheat the oven to 350 degrees, and line two muffins tins with 15 cupcake liners (dividing the liners in the pans with 8 in one, 7 in the other).
  2. In the bowl of a mixer, cream the cream cheese and sugar together on medium-high for 2-3 minutes, until light and fluffy. Switch the mixer to low and add the applesauce and eggs, one at a time, until each egg is fully incorporated in the batter.
  3. Add the buttermilk, vanilla, cinnamon and nutmeg to the batter. Mix until everything is just combined.
  4. With the mixer still on low, add the flour, baking powder, baking soda and salt, mixing the batter until things are just combined. Add 1 cup of the strawberries to the batter and mix for 5-10 seconds to just distribute the berries. Scoop the batter into the prepared pans, and fill them just 3/4 of the way full. With the remaining 1/4 cup berries, add a couple of pieces on top of each muffin, lightly pressing them into the batter.
  5. Bake the muffins until the tops are golden, for about 20 minutes, and rotate the pans 10 minutes into baking.
  6. Allow the muffins to cool in the pan for 10 minutes, and then move them to a cooling rack to cool completely.

 

Strawberry Crumb Bars

Strawberry Crumb Bars

You know it’s Spring in Louisiana when….

….everyone and their momma is at Home Depot in the gardening section on the weekend.
….we all go crazy over a sack full of crawfish.
….the wardrobe goes from sweaters and boots one week to tank tops and flip flops the next.
….strawberries are everywhere and are DIRT CHEAP.

Lately, I can’t get enough of strawberries. When they’re $1.50/clamshell, something in my brain sets off and before I know it, there are at least 4 of them in my cart. Mind you, it’s just me and my husband (ok, ok…and the dog) in this house. So, I do go a bit overboard. However, at least they freeze well, and it’s good to know that I can enjoy these strawberries year round in that case.

Last week, I decided to go for my first warm weather run for the first time since…well…October? I’ve gotten used to running in cooler conditions, and my pace has vastly improved over the winter. However, when I went to run that day, the warm weather + humidity got the best of me, and I found myself sitting on someone’s curb in the middle of the neighborhood. Every time I’d get up, I’d see those black spots. You know those black spots if you’ve passed out before…I call those the point of no return. I was so scared that I was gonna pass out, but luckily, my neighbor was walking with her two little boys. She quickly went back to her house & got me water, and made sure I made it home OK. I was so thankful for her in that moment…I honestly never had this problem before, so I took it as a sign that I really need to slow things down again. Phew…

When I got home, I thought about it, and I figured the best way to say “thanks” is through baked goods. (Am I right??!) Since I had strawberries in the fridge, I figured I’d make something using those and came across these strawberry crumb bars. Perfect. After we made them, my husband and I couldn’t wait for them to cool…we totally took a spoonful and gave it a try. Let’s just say my husband and I agreed that these had to get out of our house ASAP. These bars are just wonderful!

Strawberry Crumb Bars
Source: Can You Stay For Dinner?, originally adapted from Smitten Kitchen

Ingredients:

  • 1 2/3 cups sugar, divided
  • 1 1/4 tsp. baking powder
  • 3 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
  • 1 egg, lightly beaten
  • 1/4 tsp. salt
  • juice and zest of one lemon
  • 5 cups chopped, fresh strawberries
  • 1 tbsp. + 2 tsp. cornstarch

Directions:

  1. Preheat the oven to 375 degrees. Line a 9×13 inch baking pan with aluminum foil, allowing for extra foil to hang over the sides of the pan so the bars are easy to remove. Coat the foil with baking spray and set aside.
  2. To make the crumb mixture, in a large bowl whisk the 1 cup plus 2 tbsp sugar, the flour, baking powder, salt and lemon zest together. Use a pastry blender (or fork) to blend in the cold butter and egg. The dough will be a crumbly consistency. Pat half of the dough evenly into the 9×13 inch baking pan.
  3. In another large bowl, stir the remaining sugar, lemon juice, strawberries and cornstarch together. Then, evenly spread the strawberry mixture over the crust. Then, crumble the remaining crumb dough over the berries. Bake the bars for 45 minutes, or until the top of the bars are just turning golden brown. Allow the bars to cool completely in the pan before serving. Cut into small squares and enjoy!

 

Raspberry Swirl Mini Cheesecakes

minicheesecakes

Isn’t it a shame how quickly the weekends fly by? I feel like the ultra-productive ones leave me longing for another weekend. This past weekend was one of those weekends. I swear, I took 3 trips to Lowes and Home Depot to get more flowers or plants, only to think that the garden definitely needed something more. The third time, I went on Saturday. You would have thought they were practically giving away flowers or something. It was packed…like Black Friday packed. Everyone got the Spring itch at the same time, I guess.

After all of that work outside, I spent most of Sunday doing some Spring cleaning. Junk mail stinks y’all….I wish I actually kept up with it, but nope. I usually regret sifting through a huge pile a few weeks later. Once that was done, I definitely was in the mood to bake. I had a good bit of cream cheese in the fridge that as about to expire, and I’ve had this recipe starred on Google Reader for quite some time (as usual). It did take a little bit longer to throw together the three components (crust, cheesecake filling, raspberry topping), and since you’re making about 3 dozen little cheesecakes vs. one large one, it can be a little tedious. However, I found it completely worth it. These desserts are adorable (I mean, who doesn’t like mini desserts?), and they taste great! I think they would be perfect for a Spring party or for Easter.

Raspberry Swirl Mini Cheesecakes
Source: Annie’s Eats, originally found in Martha Stewart’s Cupcakes

Ingredients:

For the crust:

  •  1 1/2 cups graham cracker crumbs
  • 4 tbsp. unsalted butter, melted
  • 3 tbsp. sugar

For the raspberry swirl:

  • 6 oz. fresh raspberries
  • 2 tbsp. sugar

For the cheesecake filling:

  • 2 lbs. cream cheese, at room temperature
  • 1 1/2 cups sugar
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 4 large eggs, at room temperature

Directions:

  1. Preheat the oven to 325 degrees. Line your cupcake pans with cupcake liners. In a small bowl, add the graham cracker crumbs, butter and sugar. Stir everything together until everything is well mixed and the dry ingredients are moistened. Measure 1 tbsp. of the graham cracker mixture into the bottom of each cupcake liner, and press down (I used a 1/4 cup flat measuring cup.). Bake the crusts for about 5 minutes, until set, and transfer them to a cooling rack.
  2. While the crusts are cooling, make the raspberry puree by blending the raspberries and sugar together in a blender or food processor until smooth. Pour the puree through a fine mesh sieve to remove the seeds.
  3. To make the cheesecake filling, beat the cream cheese on medium-high speed for 3 minutes, until fluffy. Add in the sugar and mix until smooth. Then, mix in the salt and vanilla. Add in the eggs one at a time, mixing well after each addition.
  4. To prepare the cheesecakes, add 3 tbsp. of the cheesecake filling on top of the crusts. Then, dab 1/2 tsp. of the raspberry puree in small dots over the filling. Use a toothpick to swirl the raspberry puree in for a marbled effect.
  5. Bake the cheesecakes for about 22 minutes (until the filling is set), rotating the pans halfway through the baking process. Transfer the cheesecakes to a cooling rack and allow them to cool to room temperature. Then chill the cheesecakes in the refrigerator for at least 4 hours before serving.

Peanut Butter & Jelly Protein Shake

Peanut Butter & Jelly Protein Shake

This past week, I’ve been spending my afternoons prepping the gardens/weeding/planting annuals. Wasn’t it just Christmas? Man…can’t believe it’s almost April, y’all! With the weather starting to warm up over here, the colder the beverages, the better. I started making iced coffees a couple of weeks ago, and now, I just can’t get enough of smoothies/shakes.

As far as this shake goes, peanut butter and jelly is a favorite of mine. Move over ham sandwiches…if you offer me a PB&J, I’m going for it! I wanted to try these flavors in a shake, and while I used frozen fruit instead of jelly, the flavors (strawberry/peanut butter) work beautifully together. This was so refreshing, and filling (thanks to the protein powder). It’s definitely a goodie!

Peanut Butter & Jelly Protein Shake
Source: an original

Ingredients:

  • 1 cup ice
  • 1 cup water
  • 1 scoop vanilla protein powder
  • 1 cup frozen strawberries
  • 1 1/2 tbsp. peanut butter

Directions:

  1. Place all ingredients in a blender, and blend on high until everything is smooth (about 2 minutes).

Almond Scented White Cake

Almond Scented Cake

Not sure how time flew by this quickly, but tomorrow, I’ll be 29. One year away from 30. My birthday always seems to sneak up on me, because in my family, March is a busy birthday month (mine being the last March birthday). :-)

Every birthday, I look back on the year and try to think about something significant that happened that year. 2010′s birthday was really the last “big” year for me. It was the year that I got married & the year I became a home owner. Two big adult-like things. 2011 and 2012 were just dull in comparison, but this past year, something pretty significant has happened (which most of you know about). I’ve lost nearly 70 lbs. and my husband has lost 110 lbs. (hope he doesn’t mind me bragging about him here).

I shared a picture last night of the before/after. The before picture was in October 2011 at IFBC New Orleans. I thought that was a great picture, and I never thought that my face was “fat”. In fact, as I’m losing weight, people ask me if I really notice a difference, and I’ll be honest…I don’t until I fork out older pictures. It always shocks me. At IFBC, I was wearing a size 26. Today, I’m wearing a size 16. It’s a whole ‘nother side of the plus size store & I’m being introduced to regular sizes now for the first time in almost 15 years. It’s crazy…never thought I would be here. EVER. I also signed up for a half marathon next year…I regularly ask myself WHO AM I? when these thoughts cross my head. :-P

Of course I would write about weight loss/fitness in a cake post. Oops.

I’ll be honest…my sweet tooth is shifting. Cake/cookies/brownies…while they’re delicious, they’re starting to taste TOO sweet to me. :( I guess that’s a good thing…it discourages my urges to binge and eat the whole pan or something. While my eating habits are changing, I still wanted to make cake for my birthday…the whole process is just so fun to me. Whipping up the batter, dividing the cake into layers, whipping up frosting and assembling…all wonderful.

I chose this cake, because of the almond flavor in the recipe. I love wedding cake, and because of the almond, this cake reminds me a lot of wedding cake. The almond flavor is definitely there, and the raspberry just bumps up the cake a bit. I wasn’t sure about the frosting, but I really like that the cream cheese icing breaks up the sweetness. I’m used to 4-5 cups of powdered sugar in a recipe…this only calls for a little over a cup. The combination is perfect, and when I brought this cake to work, it was gone that day (which NEVER happens with cake around here).

Almond-Scented White Cake
Source: Williams-Sonoma

Ingredients:

For the cake:

  • 2 cups unbleached all-purpose flour
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 12 tbsp. (1 1/2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 cup milk
  • 5 egg whites, at room temperature
  • 3/4 cup raspberry preserves, melted

For the frosting:

  • 1 lb. (2 blocks) cream cheese, at room temperature
  • 6 tbsp. (3/4 stick) unsalted butter, at room temperature
  • 1 1/4 cups confectioners’ sugar
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 tsp. almond extract

Directions:

  1. Preheat the oven to 350 degrees & move the oven rack to the middle position. Prepare two 9″ round cake pans by butter/flouring (or using baking spray) the insides of the pans. Set aside.
  2. In a medium sized bowl, sift together your dry ingredients: flour, baking powder and salt. Set aside.
  3. In the bowl of an electric mixer, beat the egg whites until stiff peaks form. Place the egg whites in another bowl, and set aside. Wash your bowl to reuse for making the cake batter
  4. Using the same bowl (now cleaned), cream the butter on medium-high speed with the mixer until it’s light and fluffy, about 2 minutes. Add the sugar gradually, beating until everything is well-blended. Add in the vanilla and almond extracts, and scrape the bowl down. With the mixer on low, add 1/3 of the dry mixture, then 1/3 of the milk, repeating until all ingredients are just combined.
  5. Fold in the egg whites gently into the batter until everything is just incorporated. Divide the batter equally between the cake pans and smooth the batter with a spatula.
  6. Bake the cakes on the middle rack until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Place the cake pans on a cooling rack for 10 minutes, to slightly cool, then invert the cakes onto the cooling rack to finish cooling.
  7. As the cakes are cooling, make the cream cheese frosting. In a large bowl, cream the cream cheese and butter, until light and fluffy, for about two minutes. Reduce the mixer to low, and add the confectioners sugar, beating until everything is smooth. Add in the vanilla and almond extracts until everything is well-blended.
  8. To assemble the cake, using a long, serrated knife, cut each cake in half horizontally. Place a small bit of frosting in the middle of the plate (or cake board), then place your first layer over that (this helps the cake stick to the plate). Add 1/2 cup of frosting over the top of the cake and spread evenly, and then drizzle 1/4 cup of the melted preserves. Top this with another cake layer and repeat for the rest of the layers until you get to the last layer. With the last layer, you want to top the cake with the cut side down (to prevent crumbs for final frosting). Using an offset spatula, spread the rest of the frosting over the top and sides of the cake. Serve immediately or cover the cake, refrigerate and serve the next day (being sure to bring the cake to room temperature before serving). Enjoy!