Orange Yogurt Pound Cake

I am a huge fan of Ina Garten and all of her recipes are delicious and yet elegance. I was planing to make an impressive dessert for a special party and decided to make an orange  yogurt pound cake. This is a healthier version from Ina’s orange pound cake but still tasty. It is great on its own with a cup of coffee or as the basis for a Summer Berry Trifle with the cream cheese filling, vanilla pudding, and fresh berries.

Make one loaf

Ingredients 

1 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon fine salt

3 large eggs

1/2 teaspoon vanilla extract

1 tablespoon orange zest

1/8 cup fresh orange juice

4 tablespoons melted butter

1 cup plain low fat Greek yogurt

1/8 cup kefir or butter milk

1 tablespoon canola oil

3/4 cups granulated sugar

Nonstick baking spray for coating loaf pan

Preparation 

1. Preheat the oven to 350 degrees, Coat a loaf pan with baking spray.
2. Whisk together the flour, baking soda, baking powder, salt in a medium bowl.
3. Cream melted butter, oil, granulated sugar in the bowl until light and fluffy.
4. Beat in the eggs, one at a time, vanilla extract, orange juice and zest.
5. Add the yogurt, kefir or butter milk, whisk until combined.
6. Add the flour mixture into the egg mixture and fold until incorporated.
7. Transfer to the prepared pan. Bake until  a cake tester inserted in the center comes out clean about 45-50 minutes.
8. Cool in the pan on a wire rack for about 5 minutes and then unfold and cool to room temperature. Serve with brunch or alongside with a cup of coffee in the afternoon. I made my homemade pound cake as the basis for a summer berry trifle for the party last weekend. Enjoy ka!

 

 

 

 

 

 

Summer Berry Trifle

Summer berry trifle is one of my favorite desserts. It is beautiful, scrumptious, and lovely. I am so happy that I made it for the party and everyone loved it. The key ingredients are my homemade Orange Yogurt Pound Cake, cream cheese filling, vanilla pudding , and fresh berries. This gorgeous trifle is a big impression no matter what the season or special occasion.

Ingredients 

1 homemade orange yogurt pound cake

12 oz fresh raspberries for garnish

12 oz fresh blueberries

1 pound fresh strawberries, hulled, cut into slices

2 teaspoons granulated sugar

3.4 ounce vanilla instance pudding mix

1 egg

2 cups 2% milk

To make a cream cheese filling

8 oz cream cheese

1 tablespoon lemon juice

1 tablespoon lemon zest

1/3 cup condensed milk

1/8 cup confectioners sugar

1/2 teaspoon vanilla extract

fresh mint spring for garnish

Instructions 

1. Add fresh berries and sugar in a mixing bowl and toss to coast. Set aside.
2. In a medium saucepan, stir in milk, egg, and vanilla instance pudding mix. Heat the mixture to a full boil over medium heat, stirring constantly. Remove the pan from the stove.
3. Pour the pudding into a bowl and place in the fridge about 5 minutes. The pudding will thicken as it cools.
4. In a large bowl, beat the softened cream cheese with powdered sugar until smooth. Add lemon juice, lemon zest, and vanilla extract, beat until well combined.
5. Cut homemade pound cake into slices and place a layer of cake in the bottom of glass serving bowl.
6. Add vanilla pudding and top with a layer of fresh berries.
7. Add cream cheese mixture. Alternate, ending with the cream cheese mixture on top.
8. Garnish with reserved berries and mint spring.
9. Refrigerate at least several hours before serving or over night for the best result.

Enjoy ka!

 

Italian Cream Layer Cake

This recipe is a delicious and moist Italian cream layer cake topped with coconut and pecans.  It is an elegant dessert for any special occasion.  I was looking for the perfect recipe and finally found from multiple reliable sources.  This scrumptious cake that melts in your mouth and makes you say, “Mil a Grazi!” (Thanks a million).

There are a few important ingredients such as a sweetened flaked coconut and chopped pecans. Please take the time to toast the coconut and pecans, which will create a delightful flavor as well as an elegant look.  I promise this is by far the best recipe for an Italian Cream Cake you are going to find.  I know you will enjoy it as much as our family and that’s why I would love to share it with you.

Ingredients

For the Cake Batter:

2 cups of sifted all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 stick or 1/2 cup butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar

1/2 cup vegetable oil

1 cup butter milk

5 egg whites (beat until stiff peaks)

5 egg yolks

2 teaspoons pure vanilla extract

1 cup sweetened flaked coconut, toasted

Frosting:

2(8 oz) cream cheese, softened

1 stick butter, softened

2 teaspoons vanilla extract

2 tablespoons buttermilk to thin the frosting

2 – 2.5 cups powdered sugar to taste

1/2 cup sweetened flaked coconut, toasted; to toast the coconut: pour the coconut into the non stick pan and turn the heat to medium high. Allow the coconut to sit in the pan until the heat comes up to temperature.  You’ll begin to see slight browning and you’ll smell the sugar on the coconut beginning to caramelize. It smells really good and may also make a popping sound. Begin to stir the coconut keeping it moving constantly.  You should then lower the heat to medium stirring constantly.  You may need to lift the pan from the heat from time to time to avoid burning. Continue this process for 3-4 minutes until the coconut is toasted to your taste then remove it from the heat. Spread the coconut on a paper towel or parchment paper to cool thoroughly before using.

1/2 cup toasted pecans; to toast the pecans: lay in a single on a baking sheet, I did sprinkle some brown sugar and melted butter and toasted in 350 degrees oven for 6-8 minutes. Cool completely and chop.

Instructions

1. Preheat the oven to 350 degrees. Butter and flour three 9-inch round cake pans or spray with baking spray. Set aside.
2. Beat the egg whites until stiff. Set aside.
3. In a large bowl, cream together the butter, oil, and sugar until light and fluffy. Mix in the egg yolks, and vanilla extract.
4. Sift the flour, baking soda, and baking powder together. Alternate adding the butter milk and dry ingredients to wet ingredients. Mix until just combined, and then fold in the egg whites and mix in toasted coconut.
5. Pour evenly into the prepared pans and bake until a toothpick comes out clean. Bake for 20-25 minutes. Remove from the oven and allow to cool for 15 minutes. Then turn the cakes out onto cooling racks and allow to cool completely.
6. For the frosting: in a medium bowl, combine the cream cheese, butter, vanilla, butter milk, and powdered sugar. Beat until creamy and smooth.
7. Line the edge of the cake plate with the paper or wax paper strips.
8. Frost the cake between the layers sprinkling each with reserved toasted chopped pecan and toasted coconut.
9. Add the final layer and frost the top and sides.
10. Decorate the top as desired with the remaining frosting and the sides with toasted coconut. Enjoy ka!

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Yummy! 

Chocolate Indulgence Cupcakes Recipe -ช็อคโกแลตคัพเค้ก

I love chocolate, when I was young, my father went to work and always asking me what I wanted. I gave the same answer everyday that I wanted the Chocolate. Meanwhile, the holidays are just around the corner, and with it comes to the sweets and treats season. I would like to find a perfect cupcake and frosting recipes. Eventually, I found the recipe from http://addapinch.com/chocolate-cupcakes-recipe and wanted to share with you. There is a secret ingredient : the espresso powder, but I substitute by using an instant coffee. As the result, these cupcakes have an amazing taste. I also would like to mention about the frosting recipe that I found from http://www.joyofbaking.com/cupcakes/ChocolatePeanutButterCupcakes.html. If you love a creamy peanut better and cream cheese frosting like me, you will not be disappointed. Let’s me tell you how I made it. 

Ingredients: Serves 12 

1 cup all-purpose flour 
1 cup granulated sugar 
1/2 cup cocoa, I used unsweetened Hershey Cocoa and Nestle Toll House Cocoa, sifted 
1 teaspoon baking powder
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1/2 teaspoon espresso powder, but I used the instant coffee and added in the boiling water
1/2 cup boiling water 
1/2 cup milk or butter milk, I used my homemade kefir 
1/4 cup vegetable oil
2 eggs, beaten 
1/2 teaspoon vanilla extract 

Peanut Butter Frosting: 
1/3 cup full fat cream cheese 
1 cup unsalted butter, at room temperature 
3/4 cup confectioners or powdered sugar 
1 teaspoon vanilla extract 
3/4 smooth peanut butter 
a pinch of salt to taste 

Garnish: chocolate sprinkles, grated chocolate, or chocolate curles 

Instructions: 

Preheat oven to 330 degrees.
Place cupcake liners in muffin tin.
In a bowl, add the dry ingredients such as, flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder. Stir through flour mixture until combined well. 

 

In a large bowl,  stir in milk, vegetable oil, egg, and vanilla extract, and stir well. Add a half of dry ingredients into a wet ingredients and mix together on medium speed. Then add the least and mix until well combined. Reduce speed and carefully pour boiling water (if you use instance coffee, add it into the hot water) into the cake batter. Beat on high speed about 1 minute or until smooth to add air to the batter. 

 

 

 

Evenly distribute the cake batter into each cupcake liner and should be about 1/2 full. (I used measuring cup to fill the batter into each liner.)  Place the muffin pan in the oven and bake about 20 minutes or until a toothpick inserted in the center comes out clean. 
Remove from the oven and transfer the cupcakes to a wire lack to cool completely.  

 

 

How to make the Peanut Butter Frosting:

In the mixing bowl I used a hand mixer, beat butter and cream cheese on a medium speed until smooth. Add the remaining ingredients and beat until light and fluffy. If you have leftover and can be stored in the refrigerator for several days. 
Fit a piping bag with a star tip ( I used Wilton 1 M) and pipe swirls on the top of each little cupcakes. You also can garnish with chocolate sprinkles or grated chocolate. Enjoy ka! 

 

 

 

This cupcake made my day! Yum…

  

Nutty Banana Bread

     There are many banana bread recipes but I like this banana bread because it is moist and less sweet. If you like walnuts and cane sugar topping, which simply make this bread to the another level. 

Ingredients

3 overripe bananas, mashed
1 cup whole wheat flour 
1/2 cup all-purpose flour 
1/2 cup quick oatmeal
1 1/2 teaspoons baking soda 
1 teaspoon vanilla extract 
1 teaspoon ground cinnamon  
1/2 teaspoon salt 
3 tablespoons butter, melted 
2/3 cups light brown sugar 
2 eggs, beaten 
5 tablespoons kefir or buttermilk
1 tablespoon sour cream 
1 tablespoon canola oil
1/3 cup blueberries (optional) 
1/4 cup chopped walnuts (optional)
1/4 cup chopped walnuts (topping)   
2 tablespoons Demerara washed raw sugar (cane sugar) (topping)

These are some ingredients for banana bread.

Directions 
Preheat oven to 350 degrees F or 175 degrees C. Lightly grease a 9*5 inch loaf pan with butter or baking spray. 

In a large bowl, mash bananas and stir in brown sugar and butter. Stir in eggs and vanilla extract until just combined. Add flours, oatmeal, salt, baking soda, cinnamon, kefir, sour cream, oil, and mix well. Then add chopped walnuts and fresh blueberries and stir just to moisten. Pour the batter into prepared loaf pan. Sprinkle with chopped walnuts and cane sugar.  

The banana bread batter is ready to bake.

Bake in preheated oven for about 45- 55 minutes or until a toothpick inserted into center comes out clean. Let the bread cool in the pan for about 10 minutes and then turn out onto a wire rack. I easily use two spatulas getting my bread out from the baking pan. And normally cover my bread with plastic wrap and keep it in the microwave or kitchen countertop and is still moist and delicious. Enjoy ka! 

 

Looking really good!

 

Would you like a piece?

Cranberry-Nut Oatmeal Cookies

 

 

 

       

           There are many cookie recipes you can find, but I love to bake these cranberry-nut oatmeal cookies during the holidays! These are very moist with a hint of dried cranberries, raisins, walnuts, and semisweet chocolates. 

 

          I have been baking a variety of cookie recipes, but this one has a perfect combination of flavor and texture.  It is delicious to serve alongside with a cup of coffee or tea. xoxo 

 

 

Cranberry-Nut Oatmeal Cookies Recipe

• Servings: 18
• Prep Time: 35 mins
• Cook Time: 15 mins
• Difficulty: easy
• Rating: ★★★★★
• Print

They're soft, juicy cranberries, crunchy walnuts, and always satisfy for those cookie cravings.

Ingredients

1/2 cup butter, softened 

2/3 cup brown sugar 

2 eggs

1 teaspoon vanilla extract 

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup all-purpose flour 

1/2 cup whole wheat flour

1 1/2 cups quick cooking oats 

1/4 cup dried cranberries

1/4 cup raisins (optional)

1/4 cup semisweet chocolates 

1/4 cup chopped walnuts 

   

Directions

 

Before baking leave butter and eggs on the kitchen countertop for about an hour at room temperature, it helps soften butter.  

 

In a medium bowl, cream together butter and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, ground cinnamon and stir into the creamed mixture. Mix in quick oats. I also add dried cranberries, raisins, walnuts, and semisweet chocolate. If you have time, wrap the cookie dough in plastic wrap and chill the dough for 20 minutes. 

 

Preheat the oven to 370 degrees F. Cover a cookie sheet with parchment paper. Roll the dough into small sized balls or about 1 tablespoon and place them about 2 inches apart on the cookie sheet. I use the measuring cup, or a large folk, or use your hand and flatten cookies slightly. They are about 1/2 inch thick. 

 

Bake for about 15 minutes or until light golden brown around the edges. Allow cookies to cool on a baking sheet before transferring to a wire rack to cool completely or you can have a warm yummy cookie right away. Enjoy ka! 

 

After baking allow them to cool on the sheet

Transfer yummy cookies to a wire rack or you can have a piece!

Enjoy ka!

 

 

 Happy Holidays ka! xo