cake

Peanut Buster Parfait Ice Cream Cake

By in Chocolate, Cool, Sweets 20 Comments Tags: , , , , , , ,

Peanut Buster Parfait

Peanut Buster Parfaits were my favourite treat at Dairy Queen growing up. I’ve always loved that sweet-chocolate, salty-peanut combination. I don’t remember when my mom started making this version at home but I do remember that it was one of my favourite summer desserts growing up.

James has never been a big fan of cake so I usually opt to make him a frozen cake or pie for his birthday instead. In fact, when we were engaged this was the very first birthday cake that I ever made for him.

I’ve made a few changes since then. Not in the recipe, but in the presentation. My mom always cooked for a crowd because our house was always full of people, especially hungry teenage boys (and one very hungry teenage girl), so her version was quite simple and made a lot. I’ve included her assembly in the directions below as well, so you can use whichever suites your fancy.

I wanted to give it layers to better replicate a real Peanut Buster Parfait, so I made the process a tad bit more lengthy but I love the results. Nothing wrong with the way mom made them, I just had to make it my own. :)

I think this would be a perfect dessert for Fathers Day coming up because a) I’ve never met anyone who didn’t love this cake. b) It’s so simple to throw together and can be made ahead. c) I’m pretty sure a barbecue has to be the most common meal on Fathers Day and what better dessert to have at a BBQ then a homemade ice cream cake

Tip from James

To make ice cream a spreadable consistency quickly: scoop it into a stand mixer and beat with the paddle attachment until smooth. This will, effectively, turn it into soft-serve ice cream.

One of the things I love most about this cake is the fact that the chocolate sauce starts melting before the ice cream does. Even when this sauce is stored in the fridge it’s still pourable, where as other sauces, like ganache, firm up once they’re cold. I think it would be great simply poured over ice cream and sprinkled with peanuts. But an ice cream cake presentation is definitely a lot more fun.

If you’re a dark chocolate fanatic feel free to substitute that for the semi-sweet in this recipe. I think I may try that next time just for kicks.

What’s your favourite ice cream treat?

Peanut Buster Parfait Ice Cream Cake

  • 2 tablespoons butter, melted
  • 1 quart (4 cups) vanilla ice cream, softened to a spreadable consistency
  • 1/2 cup salted peanuts
  • chocolate sauce (recipe below)
  1. Line a 8 inch round baking pan with foil.
  2. Mix together cookie crumbs and butter until evenly combined. Press into bottom of prepared pan.
  3. Top with half of the ice cream, peanuts and chocolate sauce. Repeat layers. Freezing in between if necessary.
  4. Once fully assembled freeze until solid (about 2 hours).
  5. To serve: loosen foil from sides of pan (warming up with hands if necessary) and lift out. Peel away foil; slice and serve.

Serves: 8

*If you need to freeze the cake in the middle of assembly place the remaining ice cream in the fridge to slow down the thawing process.

Chocolate Sauce
  • 1/3 cup icing sugar
  • 1/3 cup semi-sweet chocolate chips
  • 1/4 cup butter
  • 3/4 cup evaporated milk (1/2 can)
  1. Place all ingredients in a small saucepan. Bring to a boil over medium heat. Simmer for 7 minutes, until slightly thickened (it will thicken more as it cools).
  2. Cool completely, whisking occasionally to prevent a skin from forming.

*You can make the sauce a day ahead and store in the fridge until assembly. Just make sure to put plastic wrap directly on the surface so that a skin doesn’t form.

If making for a crowd: Double all ingredients. Press the cookie crumb mixture into the bottom of a 9×13 pan. Cover with all of ice cream. Top with peanuts and chocolate sauce. Freeze.

Cranberry Upside-Down Cake

By in Cakes, Christmas, Fall, Fruit, Sweets 36 Comments Tags: , , , , ,

This cake has Christmas written all over it. I know there will be people rolling their eyes since it”s only the beginning of November, but I love Christmas, so I”m not afraid to start sharing early. To be totally honest I started listening to Christmas music at the end of September. Not every day, mind you, but when it”s a gloomy day that needs perking up I pop in some Bing Crosby and my day gets a whole lot brighter.

I wasn”t planning on sharing any Christmas recipes quite yet but this cake would be so perfect for a Christmas gathering. The sticky, bright red cranberry topping with the scent of cinnamon and cloves wafting in the air. If you can make this and not turn on the Christmas music, I commend you.

For those of you who are still gearing up for Thanksgiving, Mandi from life… your way has partnered with 15 different bloggers (including myself) to bring you a Free Thanksgiving E-book that is completely dedicated to helping you get your Thanksgiving plans in order. This e-book has everything from How to Thaw a Turkey to Table Setting Inspiration. If you”re hosting Thanksgiving and feel like you could use some help with the planning then I recommend you check it out.

P.S. I think this cake would make a wonderful addition to the Thanksgiving table as well. It really is perfect for the entire holiday season, and it”s just too good to be limited to Christmas.

One Year Ago: Tortilla Salad Bowls

Cranberry Upside-Down Cake

adapted from Martha Stewart

  • 8 tablespoons softened butter, divided

  • 1 cup sugar, divided

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon cloves

  • 1 3/4 cups cranberries

  • 1 large egg

  • 1 teaspoon vanilla

  • 1 1/4 cups flour

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/2 cup milk

  1. Prepare an 8 inch round cake pan by rubbing the sides and bottom with 2 tablespoons butter (Don”t skimp on the butter! I thought it was a little excessive so I only used 1 tablespoon, but I had trouble with my topping getting stuck to the pan, so use the whole 2 tablespoons).

  2. Mix together 1/2 cup sugar, cinnamon and cloves. Sprinkle evenly over bottom of pan. Top with cranberries, making sure they are in a single layer.

  3. Cream together remaining 6 tablespoons of butter and 1/2 cup sugar. Mix in egg and vanilla.

  4. In a separate bowl mix together flour, baking powder and salt. Alternating with milk, mix the flour mixture into butter mixture in three additions, starting and ending with flour.

  5. Spread cake mixture over cranberries, smooth top.

  6. Bake at 350ºF for 30-35 minutes or until toothpick inserted in the centre comes out clean. Let cool for 20 minutes in pan, run a knife around the edges to loosen the sides. Flip onto serving platter.

Makes: 8 servings

*This cake is best served fresh, although the leftovers are still tasty, the sticky topping is so much better when it”s still a bit warm (in my opinion).

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Zucchini Carrot Cake with Maple-Brown Sugar Frosting

By in Cakes, Fall, Sweets 20 Comments Tags: , , , , , , ,

zucchini carrot cake Banner

First of all I want to thank you all so much for your sweet comments last week on my Blogversary post. It really made me wish that each and every one of you could win the giveaway. Unfortunately it cannot be so and I had to pick only one lucky winner.

I considered writing out each persons name and drawing out of a box but I didn’t want to be held personally responsible for anybody’s dashed dreams. So instead, I assigned each entry with a number and ran the numbers through random.org. So, you can take up your quarrel with them. :)

I know you would all love to know if you won so I will cut to the chase. The winner of the giveaway and a $60 gift certificate to csn stores is… CookTeen! Congratulations!! You’ll be getting an e-mail from me shortly. ;)

For the rest of you, I have made cake.

Moist and spicy Zucchini Carrot Cake smothered in a dreamy layer of Cream Cheese Frosting with a hint of maple and brown sugar. To be exact. Feel a little better now?

I have been a long time fan of Carrot Cake and to me it’s just not the same without a Cream Cheese Frosting. The fact that this recipe has zucchini in it, is what originally piqued my interest. Zucchini means moist. And, moist means delicious.

The headiness of the spices and the deep flavours of maple and brown sugar makes this the perfect cake to enjoy that fall produce.

P.S. I got the poll working for Colorful Mondays so make sure to head over and vote for the next weeks color (and submit your tomato reds for next monday)!

One year ago: All About Eggs, Crispy Chewy Chocolate Chip Cookies

Zucchini Carrot Cake with Maple-Brown Sugar Frosting

Zucchini Carrot Cake

adapted from TasteofHome

  • 2 eggs
  • 1 cup sugar
  • 2/3 cup canola oil
  • 1 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup shredded carrots
  • 1 cup shredded zucchini
  • 1/2 cup chopped walnuts
  1. Beat sugar and eggs until frothy. Whisk in canola oil.
  2. Combine flour, baking powder, baking soda, spices and salt in a separate bowl. Beat into egg mixture until well combined.
  3. Fold in carrots, zucchini and walnuts.
  4. Pour into 2 greased 8 inch round cake pans. Bake at 350ºF for 25 minutes or until toothpick inserted in center comes out clean.
  5. Let cool 5-10 minutes before removing from pans. Cool completely before frosting.
Maple-Brown Sugar Frosting
  • 1 (8oz) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  1. Cream together cream cheese, butter and brown sugar. Beat in maple syrup and vanilla until well blended. Spread onto cooled cake.

* This has a very light maple and brown sugar flavour. Feel free to add more of either to suite your taste.

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Sweetheart Ice Cream Cakes with Strawberry Sauce

By in Cakes, Chocolate, Cool, GF Sweets, Gluten Free, Mothers Day, Sweets, Valentine's 19 Comments Tags: , , , , , ,

GF Icecream Heart

I have the best mom in the world. Don’t fight with me on this. Your mom can be just as awesome as my mom, but she can’t possibly be better. My goal has never been to be a better mom then my mom, but to be just as good. To be as loving, caring and selfless.

My mom has the tendency to bring out the best in people. She’s had some tough years but has allowed them to turn her into a better person. Her laughter is contagious and her  ever happy attitude is equally so. My mom always told me that happiness is a choice. I think that is one of the best gifts she could have given me. When I’m having a crap day I always remember those words and I know that I have the choice to make the day worse by moping around or better by choosing to be happy. I’m not saying I always make the right choice but I know that it’s possible because my mom always did.

The screaming matches were always one sided (stupid puberty). She never used tears to get her way. She was always available for me and never too busy. She is the mother I aspire to be. And, I pray that my children will one day look up to me the same way I look up to her.

Every Mothers Day that I was around I always tried to pamper my mom like crazy. I would give her a manicure, pedicure, foot massage, face mask and I even sometimes did her hair before church (with not always the best results. Sorry Mom!). So, when I started thinking about Mothers Day I really wanted to make something special for my mom. I can’t be there to pamper her this year so I wanted to make a dessert just for her.

These ice cream cakes are a bit like my mom. Classy, sweet and a little nutty. Mom, is a hard one to read when it comes to food because she’s always cooking what everyone else wants. So I tried to take the things I knew she liked and put them together in one sweet little package. Ice Cream. Pistachios. Strawberries. (Gluten-Free) Chocolate Cake.

I could never do you justice Mom. I love you so much. These Sweetheart Ice Cream Cakes are just for you! {xoxo}

This recipe is a lot more simple to make then it appears and requires no special flours or tools (even though it’s gluten free). It can be completely made ahead for those who will be making their own desserts on Mothers Day. :) I have included photos below on how to assemble these cakes (including the string of hearts) so that you can see just how simple it really is.

Sweetheart Ice Cream Cakes with Strawberry Sauce

{all recipes to follow}

  • gluten free chocolate cake
  • pistachio ice cream
  • strawberry sauce
  • decorating sour cream
  1. With a 3 inch heart shaped cookie cutter, cut out 6 hearts from the cake and remove carefully with a spatula.
  2. Remove the pistachio ice cream from the pan and unwrap. Clean the cookie cutter and dip it into a bowl of warm water, dry it off and cut out 6 ice cream hearts, rewarming in the water if needed.
  3. Place a heart shaped piece of cake on top of an ice cream heart and wrap with plastic wrap. Continue with remaining cakes. Freeze for at least 2 hours.
  4. To serve: Put the strawberry sauce and sour cream into two separate squeeze bottles (this type is best, although the kind I used is pictured below). Pipe a large pool of  strawberry sauce and dot with a line of sour cream. Drag a toothpick or skewer through the dots to connect and form hearts. Place frozen cake beside and serve.

Makes: 6 servings, plus scraps

* You will want to move rather quickly through assembly as the ice cream will start to melt once it comes out of the freezer. Once wrapped in plastic wrap, I like to place them back into the 8×8 pan and cover with foil for freezer storage.

* I place all the scraps from the cake and ice cream into the freezer and make a parfait of sorts when the mood strikes.

* It is best to allow the cakes to sit for 5 or 10 minutes before eating, this will allow the cake to thaw a bit and soften up. I would place it on the plate immediately as the ice cream will start to soften as well.

* You can use whatever shape or size of cookie cutter you would like, to fit any occasion.

* Serve with a chocolate and pistachio dipped strawberry for an extra special garnish.

* If you don’t like pistachios, almonds would make a great substitute. If you don’t like nuts period,  feel free to leave them out.

(click to enlarge)

[nggallery id=15]
Pistachio Ice Cream
  • 2.5 cups vanilla ice cream, softened
  • 1/2 cup chopped pistachios
  1. Line a 8×8 pan with plastic wrap. Spread softened ice cream into pan and sprinkle with pistachios. Cover the top with plastic wrap and freeze until firm.
Strawberry Sauce
  • 1.5 cups strawberries
  • 1/2 Tbsp. cornstarch
  • 3 Tbsp. sugar
  1. Puree the strawberries and strain through a fine mesh sieve to remove seeds. Pour into a measuring cup and add water, if needed, to make 1 cup.
  2. Put cornstarch into a saucepan and mix in enough puree to liquify. Add remaining puree and bring to a simmer, stirring often. Add sugar and simmer for a couple of minutes until thickened.
  3. Allow to cool and refrigerate until needed.
Decorating Sour Cream
  • sour cream
  • milk or cream
  1. Add milk to sour cream until it is the same consistency as the sauce. It is better to have it a little too thin then too thick because you want it to sit on top of the strawberry sauce not sink to the bottom. Refrigerate until needed.
Gluten-Free Chocolate Cake

adapted from Martha Stewart

  • 3/4 cup chocolate chips
  • 3 Tbsp. butter
  • 3 large eggs, separated, room temperature
  • 1/4 cup sugar
  1. Prepare an 8×8 pan: Grease the bottom of the pan. Cut out a square of parchment or wax paper and fit it inside. Grease the top of the parchment.
  2. Melt together chocolate chips and butter. Allow to cool a bit and mix with egg yolks. Set aside.
  3. Beat eggs whites until soft peaks form. With beaters running, slowly add sugar and continue to beat until glossy and stiff peaks are formed when beaters are lifted.
  4. Stir 1/4 of the egg whites into the chocolate mixture to loosen. Fold in remaining whites. It will be very runny and is ok if there are a few small lumps.
  5. Bake at 325ºF for 25 min or until centre is set and edges start to pull away from sides. Set aside to cool completely before assembly. The cake will fall and the top will crack but that just adds to the charm.

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Blackberry Lime Cake

By in Cakes, Sweets 17 Comments Tags: , ,

Blackberry Lime Cake

The food blogging world can be an intimidating place sometimes. Food is such a personal experience and there are a lot of very opinionated people out there. When you”re just starting out it can feel a little overwhelming.

Although it would be nice, people who have successful blogs and have been going at it for years don”t have time to devote to a noob who is trying to learn the ropes. Normally.

That”s why I”m extremely thankful for Adopt A Blogger and my gracious mentor Susan from The Well-Seasoned Cook. This woman has taken me under her wing and has made herself available to my every prying question. She has even gone above and beyond by offering me tons of advice that I didn”t even know I needed. She is the best!

Founder of the monthly event My Legume Love Affair, Susan is a creative mind who participates in many online foodie events and comes up with mouthwatering results every time. You can tell just by looking at the appetizing photos in her flickr stream that this woman knows her way around the kitchen! This just upped my excitement over choosing something of hers to make and share with you.

Although it was a hard choice, I think I picked it right when I chose this Blackberry Lime Cake. It”s refreshingly comforting and perfect for those first days of spring when there”s still a chill in the air. I have no doubt that if you try any of the recipes that Susan shares it will be golden.

Her helpful tweets on twitter are just a slice of the wonderful wealth of knowledge that this woman has heaped on me. Have I mentioned yet how grateful I am? Thank you Susan! :)

Now head on over and devour some of her goods. Or, stick around here and drool while you stare at this delicious cake.

Blackberry Lime Cake

adapted from The Well-Seasoned Cook

  • 5 Tbsp. butter, softened

  • 1 cup sugar

  • 1 tsp. vanilla

  • 1 egg

  • 1/2 cup milk

  • 1 cup flour

  • 2 1/2 tsp. baking powder

  • Zest of 1 lime

  • 3 cups blackberries, divided

  • 1/4 cup sugar, for topping

  1. Cream butter and sugar until well blended. Add vanilla, then egg, then milk, beating well between additions.

  2. Slowly add dry ingredients into batter and mix well. Stir in lime zest.

  3. Pour batter into well-greased 9×13 pan (I used a 10 inch round). Place half the blackberries on top of batter. Sprinkle with granulated sugar.

  4. Bake at 350ºF for 20 minutes. Remove from oven (it will not be set). The blackberries will have sunken to the bottom. Sprinkle remaining blueberries over top and place back in the oven.

  5. Bake an additional 10-15 minutes, until the cake tests done with a toothpick. Let cool before cutting.

  6. Dust with icing sugar or top with whipped cream (or lime cream) to serve.

Serves: 6-8

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Moist Vanilla Cake & A Birthday Surprise

By in Cakes, Sweets 46 Comments Tags: , ,

Moist Vanilla Cake & A Birthday Surprise

You know how that last thing you eat before you get sick gets a bad rap for the next couple of weeks, months or years? I”m afraid that, that was the fate of this poor cake.

Baby Me

My birthday was last weekend and my little family was sick through it”s entirety. It started with my son, who proceeded to spew chunks just as I was picking him up out of his highchair to comfort him. I have never seen so much vomit come out of a little person. It covered the entire left side of my face, got on my glasses, in my mouth and down the front of my shirt and pants. I”m pretty sure that sealed my fate right there, because the next day I was the same. This cake had the misfortune of being the last thing I ate before having it come right back up again.

Happy Birthday to me!

I decided to share it with you anyways, as it has gotten nothing but rave reviews from CakeCentral, where I picked up the recipe. Hopefully my story hasn”t ruined it for all of you. I”m sure it was good. I just, for the life of me, can”t remember it”s delight.

I cut the two cake layers in half and alternated them with a homemade Raspberry Lime Curd and Blackberry Lime Curd. I mounded on some Lime Spiked Whipped Cream, decorated it with fresh berries and called it a day. Can you tell I”m yearning for spring with that combination?

I used to do a lot of cake decorating but haven”t gotten the chance for a long while. I figured this wasn”t the time to go all out, it being my birthday and all. But, I missed it so much I needed an excuse to do something.

This cake is a truly moist cake. No fluffiness here. It has much the same crumb as my Favourite Moist Chocolate Cake. In fact, I have never had a vanilla cake that was so moist. This is the one fact I do recall! :)

Yes, I still eat this way.

I apologize that I was not able to get the Colorful Mondays post up for this week. I”m planning on posting it next Monday (March 15th). If you have any black food photos that haven”t been submitted yet, feel free to submit them by Sunday the 14th.

I also want to thank everyone for their votes for my Foodista Cookbook entries (links on top right). My Favourite Moist Chocolate Cake recipe is the top rated recipe so far. Thanks to all of you! (Voting is open until the end of March.)

Well, I guess that about sums things up for now. If you give this recipe a try make sure to comment back and give your honest opinion so we know what this cake is really like. ;)

Moist Vanilla Cake

adapted from CakeCentral

  • 2 cups sugar

  • 1/2 cup butter

  • 2 egg yolks, room temp.

  • 2 cups flour

  • 1 tsp. baking soda

  • 1 cup buttermilk, room temp.

  • 3 tsp. vanilla

  • 6 egg whites, room temp.

  1. Grease two round 8 or 9 inch pans.

  2. Cream butter and sugar (it will be crumbly). Add egg yolks, one at a time and mix well.

  3. Combine flour and baking soda in a separate bowl. Add alternately with buttermilk to butter/sugar mixture, in three additions, starting and ending with flour.

  4. Mix in vanilla.

  5. In a separate bowl whip egg whites until stiff peaks form. Fold 1/3 egg whites into batter to loosen. Fold in remaining egg whites gently until no white streaks remain.

  6. Poor into prepared pans and bake at 350ºF for 25-30 min or until toothpick inserted in the centre comes out clean.

  7. Cool 10 min. before removing to a cooling wrack.

* When I make layered cakes I cut out circles of parchment or waxed paper to fit the bottom of the pan, then I grease the pan before I put them in and again once they are in place. Poor the batter on top and bake. To remove, loosen the edges of the cake with a knife and flip onto cooling wrack. Peel off waxed paper immediately. Allow to cool completely before layering or decorating.

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