Brown Sugar Pound Cake

brown sugar pound cake

Well I blew my diet on this one. I have been wanting to try a brown sugar pound cake recipe for a long time now. In fact, I have a list of brown sugar desserts I plan to blog in the very near future. Brown sugar is a favorite at the Bakehouse. The kids are caught literally digging their hands into the brown sugar jar I leave on the counter. They try and shove as many scoops as they can in their mouth before I catch them. I love it too. The molasses and sugar combo is actually easy to make and I will share a homemade recipe for it soon ( yes, you can make your own BS at home) but for now let’s talk cake. This cake is super moist and buttery with a very tender crumb and tons of IN YOUR FACE brown sugar flavor. I absolutely love the melt in your mouth texture (thanks to the butter) and the drizzle of buttery brown sugar glaze on top. This cake is so moist, it actually doesn’t need the drizzle but why leave it out? Like I always say, if you’re going to cheat, indulge or stray off of your diet do it all the way and really enjoy your little slice of heaven.  This butter and sugar drizzle is cooked on the stove which caramelizes the brown sugar making it taste just like butterscotch. Homemade butterscotch is just as good, if not better than homemade Brown Sugar. It really tops this perfect bundt cake well giving it that extra oomph and indulgence most of us crave when our sweet tooth get’s the best of us. I know this cake will blow your diet too but it’s running season so do a few extra laps and if you don’t run, walk your butt off. It will be worth it for a slice of decadent brown sugar bundt cake. Enjoy!

brown sugar pound cake

brown sugar pound cake

Once the brown sugar cake is to room temperature, it’s ready for your lovely homemade brown sugar glaze. Just pour it into a pourable glass measuring cup and drizzle over top of your cake. You can also drizzle each slice when serving. 

brown sugar pound cake

Looks just like honey doesn’t it?  Sweet like honey too and tastes like hot buttery, brown sugar heaven.

brown sugar pound cake 

brown sugar pound cake

You can see the moistness in the crumb.  It’s so moist you can literally eat it with a spoon.  

DSC_0061

adapted from Betty Crocker.

Brown Sugar Pound Cake 

Brown Sugar Pound Cake with brown sugar glazle
Serves 8
Moist and delicious brown sugar pound cake drizzled with a butterscotch brown sugar blaze. A brown sugar lovers dream cake.
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Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
Ingredients
  1. 2 cups light brown sugar
  2. 1 cup white sugar
  3. 1 1/2 cups butter
  4. 5 eggs
  5. 1 teaspoon vanilla extract
  6. 1 cup milk
  7. 3 cups all-purpose flour
  8. 1 teaspoon baking powder
  9. glaze;
  10. 1 cup butter
  11. 1/2 cup packed light brown sugar
  12. 2 tablespoons milk
  13. 1 tablespoon light corn syrup
  14. 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350F. Grease and flour a standard size bundt pan up to 10 inches. In a small bowl mix together the flour and baking powder; set aside.
  2. In the bowl of an electric mixer, cream together the butter, brown sugar and white sugar until light and fluffy about 3 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. Meanwhile, in 2-quart saucepan, heat glaze ingredients except vanilla to a boil over medium heat, stirring constantly for 2 minutes. Remove from heat; cool to room temperature. Stir in vanilla. Drizzle warm sauce over sliced cake.
Adapted from betty crocker
Adapted from betty crocker
Buttercream Bakehouse http://buttercream-bakehouse.com/

buttercream bakehouse

S’mores Stuffed Crescent Rolls

Pillsbury crescent rolls are a versatile ready made dough that can be used in both savory and sweet recipes.  My S’mores stuffed crescent rolls were inspired by their chocolate filled crescents recipe. S’mores are a classic combination of chocolate, marshmallows and graham crackers roasted over an open fire but in this dessert twist, the gooey goodness of chocolate chips and mini marshmallows are stuffed in crescent rolls and baked until golden brown. The dough becomes warm and flakey and the classic S’mores filling will tickle your taste buds. This handheld dessert is great for picnics, lunches and even convenient for an on-the-go afterschool snack. The kids will love making them as much as they do eating them. Start by unrolling the perforated dough on a flat surface.  Place the marshmallows and chocolate chips on the wide edge of the dough, roll them up and bake until golden and delicious.  For an easy topping, melt the extra chocolate chips in a glass measuring cup or bowl in the microwave. Add to a ziplock sandwich bag and snip one corner. Drizzle the melted chocolate once the treats are cooled for an extra special touch.  A delicious, easy to prepare snack that’s finger lickin good!

s'mores stuffed crescent rolls 

s'mores stuffed crescent rolls

For a different taste, try using butterscotch chips or white chocolate chips.  You can also use milk chocolate or dark chocolate chips if you like.

s'mores stuffed crescent rolls

For an easier topping, simply omit the melted chocolate drizzle and instead dust with a light shake or two of confectioners sugar using a Shaker.

s'mores stuffed crescent rolls

The flakey crescent rolls are tender and soft making each bite delicate and light.   

s'mores stuffed crescent rolls

s'mores stuffed crescent rolls

An absolutely must have for the S’mores lover in your life.  Enjoy!

S’mores Stuffed Crescent Rolls

S'mores Stuffed Crescent Rolls
Yields 8
S'mores flavored crescent rolls. A quick dessert that is easy to prepare and delicious!
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Prep Time
5 min
Cook Time
12 min
Prep Time
5 min
Cook Time
12 min
Ingredients
  1. 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
  2. 1 cup chocolate chips plus more for drizzling
  3. 1/2 cup mini marshmallows
  4. Powdered sugar, if desire
Instructions
  1. Heat oven to 350°F. Separate and unroll perforated crescent roll dough. Place about 1 Tablespoon of chocolate chips and 1 Tablespoon mini marshmallows on wide end of each triangle. Roll up, starting at wide of triangle all the way to opposite end. Seal edges by tucking under and place seam side down on ungreased cookie sheet. Bake at 350°F. for 10-12 minutes or until golden brown. Sprinkle with powdered sugar or drizzle with melted chocolate.
  2. To melt chocolate;
  3. Place 1/2 cup of chocolate chips in a glass measuring cup or bowl. Microwave for 20 seconds and stir. Melt an additional 10 seconds and stir until lump free. Careful not to burn chocolate. Place melted chocolate in a sandwich bag and snip one corner. Seal bag and drizzle with opened end over semi cooled crescent rolls.
Adapted from Pillsbury
Adapted from Pillsbury
Buttercream Bakehouse http://buttercream-bakehouse.com/
 

buttercream bakehouse

Banana Bars with cream cheese frosting

banana bars 

Banana bread lovers, this is your lucky day. Banana bars are only called bars because they are sliced as such for a lovely handheld treat, but truly this banana bar recipe is likely to exceed your banana bread cravings. The texture of the banana bars are a little more dense than banana bread making it easier to eat as a bar but still has that banana bread flavor and moisture that can’t be beat. The texture is simply soft and delicious, the aroma is heavenly banana (take a long sniff before you take a bite) and the cream cheese frosting is rich and adds that sweetness that brings it all home. A light sprinkle of nutmeg adds a gentle flavor and fragrance that makes them extra special. So in actuality, this banana bar recipe will also satisfy your cake cravings AND your banana bread cravings. The banana bars are baked in a 5 quart glass casserole dish making it easy to slice and serve at a potluck or picnic. You can even call it Banana sheet cake but the fact that you can eat with your hands makes them easier to serve so we’ll claim them banana bars and call it a day. Happy Baking!

banana bars

 

Serve them on a platter, a cake stand, a plate or sliced in the dish they were baked in.  They are just as convenient as they are delicious.

 banana bars

 We have nut allergies so I left out the walnut but if you LOVE banana nut bread, by all means add them.  

banana bars 

I used canned Betty Crocker rich cream cheese frosting to make life easier.  It’s all good.

banana bars

Dust your banana bars with cinnamon or nutmeg.  Or even use both.  You can’t go wrong as both compliment bananas and cream cheese frosting very well.  

banana bars

 The perfect handheld treat.  One bite will make you swoon!  

Banana Bars

Banana Bars
Yields 2
The taste of banana bread and banana cake comes together in this delicious handheld banana bar recipe topped with cream cheese frosting.
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 1/2 cup butter, softened
  2. 2 cups sugar
  3. 3 eggs
  4. 4 ripe bananas, mashed
  5. 1 teaspoon vanilla extract
  6. 2 cups all-purpose flour
  7. 1 teaspoon baking soda
  8. 1/4 teaspoon cinnamon
  9. Dash salt
  10. 1 can Betty Crocker rich cream cheese frosting
  11. nutmeg for sprinkling on top
Instructions
  1. In the bowl of an electric mixer, cream butter and sugar until light and fluffy using the beater attachment. Beat in the eggs one at a time then add the bananas and vanilla and beat until combined. Stir the flour, baking soda, cinnamon and salt until blended.
  2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. It will be very golden brown but be sure the sides do not burn. Cool in pan on a wire rack.
  3. Once completely cooled, frost bars with canned cream cheese frosting and sprinkle with nutmeg or cinnamon frost bars.
Notes
  1. you may add 1 cup chopped walnuts or pecans to prepared batter before baking.
Adapted from Taste of Home
Adapted from Taste of Home
Buttercream Bakehouse http://buttercream-bakehouse.com/
 

buttercream bakehouse

Favorite Recipes!

It’s Spring break here in Virginia and I’ve been busy spending time with my kiddos.  Of course, I am still trucking along with my new cookbook experimenting in the kitchen and hammering down my favorite recipes to include.  So excuse the hiatus from the blog as there just isn’t enough time in the day to squeeze it all in.  On top of it all, I have had personal issues that have completely derailed me (more on that later) and it’s been quite a distraction. Much to my amazement, my blog is still going strong even though I am posting less these days and I have had a slew of popular posts both old and new popping up on my dashboard with very large numbers.  This means, I am getting a lot of traffic on random posts that people are searching for on the internet.  Some of these recipes were posted years ago and I have forgotten about completely.  It is always nice when they come back to life and are still enticing others to try a new recipe.  The emails and comments that I get sound like you all are digging my stuff! Thank you. Because as I have said before, if it weren’t for my readers, Buttercream Bakehouse would be lost in the blogesphere without a purpose. 

So without further ado…here are the recipes that have skyrocketing in numbers this week.  I hope you’ll give them a try if you haven’t already. 

Favorite Recipes

favorite recipes

Vanilla Cupcakes- Start with a box mix and doctor it up for a delicious scratch made taste that is foolproof and amazing!

favorite recipes

 Key Lime Pie Shooters- I made these for a Luau one year.  They were tasty, easy to make and refreshing.  A huge party hit!


favorite recipes

Reese’s stuffed chocolate cupcakes with peanut butter frosting-  Nuff said!

favorite recipes

 Buttermilk Chocolate Cake- A delicious scratch made cake that is moist and rich.  Total perfection.

favorite recipes

 S’mores chocolate tart- a sinfully tasteful delight only a chocolate lover could appreciate.  

favorite recipes

 Best Beer Bread Ever- There is a reason I named it this.  So true.

favorite recipes

 Krispy Kreme Ice Cream Sandwich- A totally unnecessary evil but too amazing not to try.  Sorry.  I know you’ll hate me later for this.


favorite recipes

 Iced Oatmeal Raisin Bars- If you love oatmeal raisin cookies, you’ll never make anything other than this recipe again. It’s beyond delicious!

favorite recipes

 Pistachio Bundt Cake- If you love pistachios this recipe is your new bestfriend.  You’re welcome!

There you have it folks!  I hope you enjoy these recipes as much as others who are trying them RIGHT NOW!  Thanks for all the hits and thank you again for being patient with me as I write my new cookbook coming out at the end of the year.  Now off to take some Allegra…flowers are in bloom and my allergies are getting the best of me.  Stay tuned for more updates from Buttercream Bakehouse.  It’s about to get personal up in here.  Until then…Happy Baking!

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