It’s been a while, I know. Truly I can explain. But, it would take a while and I don’t want to bore you with my personal life struggles. You can rest assured my blog is here to stay. Although I don’t have time at the moment to make one of my own fabulous recipes, I compiled a beautiful collection of sweet Easter desserts that will make you cheat on your diet. I personally can’t wait to try the carrot cake sandwich cookies…YUM! Whether you are entertaining at home, hosting a large gathering or taking a dessert to a church potluck, I have you covered. This mouth watering collection of desserts fit for Spring and delectable Easter treats will have your guests swooning. Oooh, this is going to be good. Grab a fork and dig in my friends…Happy Easter!
My latest cookbook was released on January 12th, 2016. I couldn’t be more proud to share my treasured family recipes with you. Simply Delicious Sunday Dinners is selling like hot cakes on Amazon and in bookstores across the US? If you don’t have your copy yet, jump on board and purchase yours today! Click HERE to purchase Buttercream Bakehouse cookbooks. I’ll be back soon with an original Buttercream Bakehouse recipe to share. I miss you all and hope you will stick around…thanks for your patience!
The day has finally come. My new cookbook “Simply Delicious Sunday Dinners” is ready and waiting at the publisher’s warehouse for distribution. The official release date is January 12, 2016 but I am happy to announce that starting today, you can pre-order your copy here. After distribution I will get a list of retailers selling my book but you can also preorder at Barnes and Noble and Books-a-million who also carry my first cookbook, Delicious Mornings.
What will you get when you buy a copy of my cookbook? A whole lot of fabulous, easy to make family home style recipes made with easy to find fresh ingredients. The same recipes I grew up with in Burke, Virginia. The same recipes I created for my own family 16 years ago when I first got married. The same recipes my Grandparents developed in their tiny little kitchens for their HUGE close-knit families. I am so proud to share these recipes with you, as I am certain you will be smitten with them and crave these flavorful, restaurant worthy dinners for years to come. With recipes like Holiday Lentil Soup and Dad’s Chicken Noodle Soup, your tummies will be warmed with flavorful broth and hearty helpings of simmering goodness. Modern twists like Sweet Mesquite BBQ Whole Roasted Chicken, Big Flavor Hoisin Burgers and Individual Guinness Beef Pot Pies will have you swooning for more after each savory bite. Delicious sides including Firecracker Cranberry Salsa and Asian Carrot Slaw are made with fresh herbs and ingredients with scratch made taste that make your taste buds sing. Of course with classics like Beef Gravy Shepherd’s Pie and Skillet Pork Chops there is something that everyone will enjoy. Chicken, Beef, Pork, Lamb, Soups, Sides and of course Desserts galore to give you a variety of indulging temptations. You’ll love apple crisp topped with sugar cookies and baked to a sweetened golden bubbly bliss, rich and moist Italian Cream Cake, sweet and tart Bourbon Peach Raspberry Cobbler and so much more.
Holiday Lentil Soup
Individual Guinness Beef Pot Pies
Italian Cream Cake
Big Flavor Hoisin Burgers with Dijon Hoisin Sauce
Sugar Cookie Apple Crisp
Bourbon Peach Raspberry Cobbler
I can’t wait to start the promotional process of my book release and hope you will join me in the fun and excitement that is yet to come. I worked hard to create a book worthy of your time in the kitchen and I know your family will love sitting down at the table for Sunday dinners with a memorable meal set before them.
Pre-Order your copy today…CLICK HERE TO ORDER. There will be an East Coast book signing tour in 2016. If you would like a signed copy and a chance to meet me, I would be thrilled to see you! More information to come.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #NestleHoliday #CollectiveBias
Baby it’s cold outside and what better way to enjoy the frosty temperatures than to indulge in a peppermint ice cream cake made with EDY’S ice cream. This simple recipe is made with red velvet and vanilla boxed cake mixes (huge time saver) and is prepared ahead of time. This makes it a great go-to recipe during the busy holiday season. I used EDY’S limited edition PEPPERMINT WONDERLAND ice cream not only for the festive flavor but because EDY’S is unparalleled creaminess and smooth, soft texture makes it my number one pick. If you a new a making ice cream cakes, don’t fret one bit, it’s as easy as it looks. Simply bake cakes and cool, sandwich the layers together with softened ice cream, refreeze and top with cool whip and toppings of your choice before serving. It’s that easy and it’s SUPER delicious! Not to mention it’s not so bad on the eyes either. Almost too pretty to eat. If you are a peppermint and chocolate lover, this peppermint ice cream cake will change your life. Okay, maybe I’m being a tad melodramatic. It won’t change your life, but it will make it a whole lot better.
The pretty packaging isn’t the only thing eye catching about this limited edition flavor. Check out the specks of peppermint sprinkled in creamy peppermint ice cream. A smooth and indulgent frozen treat, a peppermint lovers paradise.
Smooth, creamy and delicious EDY’S® PEPPERMINT WONDERLAND ice cream makes any dessert extra special.Be sure to check out more delicious recipes on the Flavorful Moments Pinterest board. I’d love to hear about how you feed your family during the busy holiday season.
I used boxed cake for a time saving convenience but you can use any red velvet and vanilla cake recipe you like best.
Layer upon layer of goodness. Red velvet, vanilla, peppermint ice cream and toppings exploding with flavor.
Peppermint Ice Cream Cake
Peppermint Ice Cream Cake
red velvet and vanilla cake layers sandwiched with EDY’S® peppermint wonderland ice cream and topped with cool whip, chocolate syrup and peppermint chocolate kisses.
Preheat oven and bake cakes according to package directions in prepared 8 inch round baking pans. While cakes are baking, remove ice cream from freezer and place in refrigerator to soften. Do not leave ice cream to thaw for more than an hour. Cool cakes completely on wire rack.
On a cake dish or platter stack layers of cake with about two cups of softened ice cream between each layer. Spread evenly with cake spatula. Wrap with plastic wrap and freeze entire cake overnight.
Before serving, frost your cake with cool whip and add toppings. Serve immediately.
Frost ice cream cake with your favorite canned frosting instead of the cool whip.
Try topping with peppermint candy, sprinkles or any candy you prefer.
Fall wouldn’t be Fall without baking with the season’s most popular flavor …PUMPKIN! I am not talking about your standard pumpkin pie recipe. As you know from my previous posts, I love to bake with pumpkin. I have used pumpkin in everything from cakes, cupcakes, cheesecake, breads, bars, cookies , cobblers, pancakes, muffins and now on my list of must-make fall recipes is pumpkin pie french bread pudding. I serve this delicious recipe for breakfast but it’s just as tasty and sweet to indulge in after dinner for dessert. I used a long, thin french bread baguette but you can use any french bread loaf you find in the bakery section of your grocery store. Tear it up, cut it into cubes are slice it thick like I did for a fabulous bread pudding that’s soft and sweet with a hint of pumpkin flavor and spice that’s festive for fall and so delicious. To make this recipe even more craveable, I added the most sublime praline topping that is a cinch to make and really makes this recipe top notch.
Soft, sweet, full of pumpkin and spice and all things nice. I like to add a touch of maple syrup on top of mine and enjoy it for breakfast.
The aroma of this recipe while baking should be bottled up and made into a candle. Toasted pecans, cinnamon, pumpkin pie spice, brown sugar and butter is “sniff sniff” delish!
The praline topping really makes this recipe a crowd pleaser. It gives it that extra layer of flavor and texture that compliments the bread pudding.
Drizzle with maple syrup for a breakfast treat or sprinkle with confectioners sugar for a fabulous dessert. It’s a win win either way!
Pumpkin Pie French Bread Pudding
Pumpkin Pie French Bread Pudding
sweet, soft and delicious pumpkin flavored bread pudding topped with a praline pecan topping and syrup for a wonderful Fall breakfast or dessert.
Preheat oven to 350 degrees. Grease a 13x9 glass baking dish or 10 inch round 2-3 inch deep baking dish. Cut loaf of french bread into cubes or thick slices. Day old bread is best. Place into prepared baking dish with pieces touching but not stacked on top of each other.
In a large bowl beat all ingredients (except pecan praline topping) with a wire whisk until well blended. Pour egg mixture over bread pieces in prepared dish making sure to cover each piece. You may turn over pieces to ensure even coverage of egg mixture. Just be sure the pieces are not on top of each other.
Prepare pecan praline topping by mixing all ingredients until well blended in a small bowl. Set aside.
Bake in preheated oven covered for 30 minutes on middle rack. Take out of oven and spread pecan praline butter mixture evenly over bread. Bake for an additional 10 minutes until mixture is bubbly and butter is melted and pecans are toasted.
this dish can be prepared the night before. Follow all steps in the directions up to adding the pecan praline topping. Cover in foil and refrigerate overnight until ready to bake. Do not wait more than a day to bake.
Fall baking has commenced at the Bakehouse and this pumpkin raisin pecan cake is simply the best pumpkin cake I have ever tasted. It’s ladened with plump, juicy raisins nestled inside to give great flavor and moistness to this incredibly moist pumpkin cake. The pecans add a nutty crunch that compliments both the raisins and the pumpkin. I slathered the cake with a very simple whipped cream cheese frosting that I delicately spiced with pumpkin pie spice. I also used a secret ingredient that really makes a difference in flavoring baked goods. Baking emulsions! Pumpkin emulsion to be exact. I used the emulsion in both the cake and frosting to add extra over the top pumpkin spice flavor. I found pumpkin emulsion at HomeGoods in the specialty food and extracts aisle. I have also found them in cake supply stores such as michaels and of course you can buy them online. Read on to find out why I love using these intensified extracts in my baking and why you should too. Fall baking is my all time favorite time to bake and this perfect little cake makes me happy happy!
What are emulsions?
These flavorings are formulated to be the same strength as an “extract” (1 teaspoon emulsion = 1 teaspoon extract), but instead of the flavor being diluted in alcohol, it is suspended in a water-base.
Why is a water-based suspension better? Water is a more neutral carrier than alcohol – it imparts no added flavor and does not evaporate as rapidly when exposed to heat. This allows the flavor to taste better, smell better and not “bake-out” as readily as a traditional alcohol-based extract- Lorann bakery emulsions
Now let’s talk cake!
This pumpkin raisin pecan cake has all the flavors of Fall enrobed in a whipped cream cheese frosting. It’s not too rich, not too sweet and spiced just right.
And the cake, oh the cake. I can’t get enough of this cake and all it’s goodness. The crunch of the pecans, the aroma of the pumpkin and spices the plump juicy raisins. It’s hard to have just one piece.
You can see the moistness of this cake. The vegetable oil, raisins and pumpkin puree did their job well!
Did I mention how much I love the raisins? I don’t think I’ll ever make another pumpkin cake with out them. Totally in love.
Pumpkin Raisin Pecan Cake
pumpkin raisin pecan cake
A moist pumpkin spice cake with all the flavors of fall. Plum juice raisins and nutty pecans add flavor and texture to this wonderful dessert topped with whipped, spiced cream cheese frosting.
Place raisins in 1 cup of water to soften while preparing batter. Set aside.
Preheat oven to 350 degrees. Grease and flour two 8 inch round cake pans. Set aside.
In a large bowl, sift together dry ingredients (except for nuts and raisins). In a medium bowl whisk together wet ingredients until well blended. Add wet mixture to dry mixture and fold gently until just combined. Lightly stir in nuts and raisins.
Pour equal amounts into prepared pan and bake in oven on middle rack for 35 minutes or until toothpick inserted in center comes out clean. You may need to rotate pans the last 10 minutes of baking.
If you can not find pumpkin spice emulsion, omit from recipe and replace with pumpkin pie spice.