Brown Sugar Caramel Glazed Pound Cake

 

Oh pound cake, how I love thee! I was super excited to make this recipe and see how it all turned out, it was amazing! The icing was so good and the cake was super tender! 

Cake

1 1/4 cups butter (room temperature)

2 cups brown sugar

1 cup white sugar

5 eggs

1 1/2 tsp vanilla extract

3 cups flour

1 tsp baking powder

1 cup buttermilk

Glaze

1/4 cup butter 

1/2 cup brown sugar

1/3 cup milk

1 tsp vanilla extract

3 cups powdered sugar

Heat the oven to 350. Grease and flour the pound cake pan then set to the side. In your stand mixer beat together the butter, brown sugar and white sugar. Beat in one egg at a time, scrapping down in between eggs. Stir in the vanilla extract. In a separate bowl whisk together the flour and baking powder. Add 1/3 of the flour mixture then alternate with the buttermilk mixture until it is all added and incorporated. Pour the batter into the cake pan and bake for 65-75 minutes. Remove cake from oven and let it sit for 15 minutes before flipping out of the pan to continue to cool. Once the pound cake has cooled make the glaze. In a pot melt the butter then stir in the brown sugar and milk. Bring to a boil and let boil for 2 minutes. Remove from stove top and allow to cool for 5-8 minutes. Whisk in the vanilla extract and the powdered sugar until smooth then pour over the pound cake.

Easy Peanut Butter Fudge

This fudge is so simple to make and is absolutely delicious. I made it then took it to small group last night and everyone went crazy over it! It was the perfect treat to make with my younger who is 3, she could easily help me stir the butter and peanut butter. The process was also super quick so she didn't get distracted or frustrated.

1 cup unsalted butter
1 cup creamy peanut butter
1 tsp vanilla extract
4 cups powdered sugar

Line an 8x8 pan with parchment or wax paper. Place the butter and peanut butter in a microwave safe bowl. Heat in 30 second increments until it is melted and smooth. Stir in the vanilla extract.  Whisk the powdered sugar to break it up then stir it into the peanut butter mixture.  Keep stirring until it all comes together into one ball. Press into the pan and chill for 2 hours in the refrigerator. Cut and store in the fridge.

White Chocolate Cinnamon Pretzels

I made a double batch of these pretzels then put them in snowman cellophane gift bags to pass out to our neighbors and they turned out so cute! I also took some to small group and everyone loved them! They have that salty sweet thing going on and are absolutely addicting. This recipe is from Life In The Lofthouse.

16oz pretzel twists
2/3 cup vegetable oil
1/2 cup sugar
1 1/2 tsp cinnamon
1/2 cup of cinnamon sugar mixture for sprinkling
1 bag white chocolate chips

Whisk together the vegetable oil, sugar and cinnamon. Place the pretzels in a large microwave safe bowl then toss with the vegetable oil mixture. Heat in the microwave for 1 minute then stir and heat for another 45 seconds. Spread out over parchment or wax paper. Sprinkle with the cinnamon sugar mixture. Melt the white chocolate in the microwave, in 30 second increments, stirring in between until fully melted. Drizzle over the pretzels and let sit until the white chocolate has set.

Almond Raspberry Thumbprints

These cookies are amazing. Like the best. I had to pass some of these along to our neighbors so that I didn't eat every single one. They were also way easier to make than I anticipated. This recipe is adapted from Cooking Classy.

Cookies:
2 cups plus 2 tbsp flour
1/4 tsp salt
1 cup unsalted butter (cold and cut into 1 tbsp pieces)
2/3 cup sugar
1/2 tsp almond extract
1/2 cup raspberry jam

Glaze:
1 cup powdered sugar
1 tsp vanilla extract
2-4 tsp water

In a bowl whisk together flour and salt. In the bowl of an electric stand mixer combine the butter and sugar using the paddle attachment. Scrap the bowl down. Mix in the almond extract then add the flour mixture. Shape the dough into 1 inch balls and place 2 inches apart on an ungreased baking sheet. Carefully make a small indention with your finger. Fill each indention with raspberry jam. Chill in the refrigerator for 20 minutes. While the cookies are chilling, preheat the oven to 350. Bake in the oven for 14-18 minutes. Remove from oven and let cool on baking sheet for 4-5 minutes before removing to a wire rack to cool. Once the cookies are cooled make the glaze. Whisk together the powdered sugar, vanilla extract and water until it's smooth and easy to drizzle. Place the glaze in a small ziplock bag and cut the tip of the bag off. Drizzle the glaze over the cookies. 

Old Fashion Spice Cake with Cream Cheese Frosting

Treat number 2 for 12 Days of Christmas Treats is this yummy spice cake! The cream cheese icing is a wonderful compliment to the spice cake! I loved this recipe because it wasn't a huge cake it was perfect if you want make it for a friend or for a dinner party. This recipe is from the Imperial Sugar website. 

Cake:

1 2/3 cups cake flour

2 tsp ground cinnamon

1 tsp cloves

1/2 tsp nutmeg

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup salted butter (room temperature)

3/4 cup brown sugar

1/2 cup white sugar

1/3 cup vegetable oil

3 eggs (room temperature)

2/3 cup buttermilk

1 tsp vanilla extract

Frosting:

6 tbsp salted butter (room temperature)

6oz cream cheese (room temperature)

3 cups powdered sugar 

1 tsp vanilla extract

pinch of salt

Heat oven to 350. Grease an 8x8 pan. Whisk together flour, cinnamon, cloves, nutmeg, salt, baking powder and baking soda.  Set to the side. Cream together butter and sugars until light and fluffy. Gradually beat in the oil.  Beat in eggs one at a time while scrapping down the sides between each egg.  Combine the buttermilk and vanilla extract. Alternate between adding buttermilk and the flour mixture until combined. Pour the batter until the greased pan. Bake fro 40 minutes or until the cake is cooked through. Beat together the butter and cream cheese until it is smooth. Add the powdered sugar, vanilla extract and pinch of salt then beat until fluffy. Spread the frosting over the cake once it has cooled..

Soft Baked Gingerbread Cookies

12 days of Christmas treats are here! I'm really excited to do this and hopefully I can keep up during this crazy holiday season! These cookies were delicious. This recipe is from Dessert Now Dinner Later.

1/2 unsalted better (room temperature)
1/2 cup brown sugar
1 egg
1 1/2 tsp vanilla extract
1/4 cup molasses
1 3/4 flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp nutmeg
1/4 cup sugar for rolling

Cream together the butter and brown sugar until fluffy. Mix in the egg, vanilla extract and molasses until.  In a separate bowl whisk together the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg.  Add the dry ingredients into the wet and mix.  Chill the dough for at least 2 hours. Once the dough is chilled roll into 1 1/2 inch balls, roll in sugar then place on a lined baking pan. Slightly press down on each cookie before baking. Bake at 350 for 8-9 minutes. Remove and allow to cool for 3-5 minutes on the baking sheet then remove to a wire rack to continue cooling.

Pumpkin Cream Cheese Bundt Cake

So I accidentally took a week off from blogging. Whoops! It was a long week and I wasn't feeling great and every time I actually had a free minute I just wanted to rest instead of blog. Anyways, I made this cake a few weeks ago with my 3 year old. I was excited about it because I love pumpkin but I thought she wasn't going to be such a big fan once she had a bite but she loved it! The great thing was this cake wasn't overly sweet. It's a great fall dessert. This recipe is from Sally's Baking Addiction.

 Cake:
2 3/4 cups flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 can pumpkin puree
1 cup packed brown sugar
3/4 cup sugar
1 cup vegetable oil
4 eggs
1 tsp vanilla extract

Cream Cheese Layer:
12oz cream cheese (softened)
1 egg
1/4 cup sugar
1/2 tsp vanilla extract

Heat oven to 350. Grease a bundt pan and set to the side. Whisk together the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg. In a separate bowl whisk together the pumpkin, brown sugar, white sugar, oil, eggs and vanilla extract. Pour the wet ingredients into the flour mixture and fold until it is completely combined. In a different bowl, using a handheld mixer, beat the cream cheese until smooth. Beat in the egg, sugar and vanilla extract. Spread half of the pumpkin cake batter into the bundt pan. Spread the cream cheese mixture on top then the remaining cake batter. Bake for 55-70 minutes or until the cake is cooked through. Remove from the oven and let cool for 1 hour in the pan then flip onto a wire rack to continue cooling.

Nutella Swirled Blondies

I made these one afternoon and they disappeared from my house way too quickly! Crazy easy recipe that will be a delight for any nutella lover! This recipe is from Dinners, Dishes and Desserts.

1/2 cup butter (melted)
1 cup brown sugar
1 egg
1 tsp vanilla extract
1/4 tsp salt
1 cup flour
3 tbsp nutella

Heat oven to 350. Grease a 8x8 baking dish.  Using an electric mixer, cream together the butter and brown sugar. Stir in the egg and vanilla extract. Then stir in the salt and flour. Pour into the baking dish. Drop spoonfuls of nutella into the batter then swirl with a knife. Bake for 25-30 minutes then remove from oven and allow to cool. 

No Bake Cheesecake Pie

I needed an easy recipe to make for dessert one night when friends were coming over. I ended up doubling it which was perfect. I had an extra pie that I was able to give to some neighbors who had just had a baby.  This recipe is adapted from Life in the Lofthouse.

8oz cream cheese (softened)
1 cup powdered sugar
1 cup heavy whipping cream
1/2 tsp vanilla extract
1 prepared pie cruse

In a large bowl, with an electric mixer, beat together the cream cheese and powdered sugar until smooth. Slowly beat in the heavy whipping cream and vanilla extract until smooth and creamy.  Pour into the pie crust. Refrigerate for at least 3 hours before serving.

Lemon Sour Cream Pound Cake

This was Gray's choice for his birthday dessert this year and I have to say it was super good. The lemon flavor in the pound ca ke wasn't overwhelming and the glaze had just the tartness that it needed to add to the cake. I love that it uses all fresh lemon juice. This recipe was adapted from Chocolate Chocolate and More.


Cake:
3 cups cake flour
1/2 tsp baking powder
1/2 tsp salt
1 cup butter (room temperature)
3 cups sugar
6 eggs
1/3 cup lemon juice
2 tsp grated lemon peel
1 cup sour cream

Glaze
3 cups powdered sugar
1/3 cup lemon juice

Grease a pound cake pan. Heat oven to 325. Sift together the cake flour, baking powder and salt. In a stand mixer beat the butter until fluffy. Add in the sugar one cup at a time letting it fully combine before moving on to the next cup. Add the lemon juice and lemon peel. With a spatula fold in the flour and then the sour cream. Place the cake batter into the greased pound cake pan. Bake for 1 hour and 20 minutes. Remove from oven and let cool for 10 minutes then flip on a plate to let finish cooling. Once the cake had cooled whisk together the powdered sugar and lemon juice. Pour over the cake and let sit for at least 30 minutes before serving.

Soft Sour Cream Sugar Cookies

I made these delicious cookies for our 4th of  July cookout. The next day the leftovers were sitting on the counter and my 2 year old came walking into the den with one like it was no big deal that she had snatched a cookie without asking, I asked her "what are you doing?" and she said "oh just eating sprinkles!", she is a mess! This recipe is I Heart Eating.

Cookies:
2 1/4 cup flour
2 tsp baking powder
1/2 tsp salt
3/4 cup butter (room temperature)
1/2 cup sugar
1/2 packed brown sugar
2 large egg yolks
1 1/2 tsp vanilla extract
1/2 cup sour cream
2 tbsp milk

Frosting
1/2 cup butter (room temperature)
3 cups powdered sugar
2-4 milk
1/2 tsp vanilla extract
sprinkles

Heat oven to 350. In a mixing bowl whisk together flour, baking powder and salt. In a separate bowl beat together butter, white sugar and brown sugar. Beat in the egg yolks one at a time, scarping down as needed. Mix in vanilla extract, sour cream and milk. Stir in the dry ingredients until just combined. Line a baking sheet with parchment paper. Place 1 1/2 tbsp scoops onto the cookie sheet. Bake for 10-13 minutes. Remove from oven and let cool for 10 minutes before moving to a wire rack to finish cooling.  Once the cookies are cool make the frosting. Beat together the butter, powdered sugar, milk and vanilla extract. Spread the frosting on the cookies and top with sprinkles

Fresh Strawberry Pie

I always remember having Shoney's strawberry pie for special occasions growing up. It was my dad's favorite so my mom would get it for father's day, his birthday and sometimes as a surprise for him.  My specific memories of it are from our old house that I only lived in until I was 7. I've always wondered if there was a good recipe for it and after looking through so many I was hopeful that this one would work out! And it totally did! Gray was a complete skeptic when I was telling him about this recipe, then he tasted it and now he wants me to make it for his birthday! Ha! This recipe is adapted from Sugar Apron.

9 inch pie crust (homemade or store bought and cooked according to directions)
5 cups sliced fresh strawberries
1 cup water
1 cup sugar
3 tbsp cornstarch
1 3oz box Strawberry Jello
1 cup heavy cream
3 tbsp powdered sugar

Place the sliced strawberries down in the bottom of the cooked and cooled pie crust. Whisk together the sugar and cornstarch.  Place in a pot and stir in the water. Bring to a boil then turn down heat and whisk for several minutes as the mixture. When the mixture has thickened up whisk in the strawberry jello. Pour over the strawberries. Refrigerate the pie until it is set. Place the heavy cream down in a bowl. Add the powdered sugar then using and electric mixture beat until it forms stiff peaks. Spread over the pie. Keep refrigerated until ready to serve.

Creamy Butterfinger Pie

This was Gray's choice for his Father's Day dessert and it was an excellent choice! This pie was so creamy and the butterfinger gave the perfect little crunch! A new family favorite for sure. This recipe was adapted from Brown Eyed Baker.

Crust:
24 oreos
4 tbsp melted butter

Filling:
8oz cream cheese (room temperature)
1/2 cup creamy peanut butter
8oz cool whip
8 fun sized butterfinger bars (crushed)

Topping:
4oz cool whip
2 fun sized butterfinger bars (crushed)

Using a food processor, make the oreos into oreo crumbs for the crust. Combine the crumbs with butter and and press evenly into a greased 9 inch pie plate.  Beat together the cream cheese and peanut butter until light and fluffy. Fold in the cool whip until fully combined. Fold in the butterfinger pieces. Spread into the pie crust. Top with the remaining cool whip and butterfinger pieces Refrigerate for at least 1 hour before serving.

Chocolate Chip Butterscotch Pretzel Cookies

I made these cookies a few weeks ago when we got together with friends then I made them again this week for our big 4th of July neighborhood celebration.  The sweet and salty combo in these is perfect and everyone raved about this. This recipe is from Cookies and Cups.

1 cup butter
2 1/2 cups flour
1 tsp baking soda
1 tsp sea salt
1 1/2 cups brown sugar
2 eggs
2 tsp vanilla extract
3/4 cup butterscotch chips
3/4 cup chocolate chips
1 cup coarsely chopped pretzels

Melt the butter in medium sauce pan over high heat. Once the butter begins to boil swirl the pan constantly. The butter will foam and then begin to change colors, once it reaches an amber color remove from heat and let cool for 20 minutes. In large mixing bowl combine flour, baking soda and sea salt. Once the butter has cooled, whisk in the brown sugar, eggs and vanilla extract. Pour the butter mixture into the flour and stir.  Add in the butterscotch chips, chocolate chips and pretzels. Heat oven to 350.  Place 1 1/2 tbsp scoops on the a greased or lined sheet pan and bake for 10-12 minutes. Remove from oven and let cool for 3 minutes before moving to a cooling rack.

Kentucky Butter Crunch Cake

When I first read the recipe for this cake I knew that I had to try it! It's everything that I love! And it was a huge hit, the cake itself was so perfect and the topping was sweet and crunchy and just perfect! This recipe was slightly adapted from Creole Contessa.

Cake:
3 cups flour
2 stick butter (room temperature)
4oz cream cheese (room temperature)
1 cup buttermilk
1 cup brown sugar
1 cup white sugar
4 eggs
1 tbsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
pinch of salt

Topping:
1 stick butter (room temperature)
8 oz cream cheese (room temperature)
3 cup powdered sugar
2 cups sweetened coconut
2 cups sliced almonds
1 tsp vanilla extract
milk as needed

Heat oven to 350. Grease and flour a pound cake pan.  In a stand mixer cream the butter, sugars and cream cheese until light and fluffy. Add the eggs one at a time until each is fully combined. Add the vanilla extract.  In a separate bowl mix together the flour, baking soda, baking powder and salt. Alternate adding the flour mixture then the buttermilk to the butter mixture starting and ending with the flour. Pour into the cake pan and bake for 1 hour.  While cake is baking mix together the butter and cream cheese until light and fluffy. Mix in the powdered sugar and vanilla extract. Thin out with 3-4 tablespoons of milk. Microwave the glaze for 15 seconds. Remove 1 cup of glaze and set to the side. Fold in the coconut and sliced almonds to the remaining glaze. Remove the cake from oven and let cool for 10 minutes then flip to remove from pan. Poke holes all over the cake and pour over the plain glaze. Cool for 10 minute the top with the coconut almond glaze and let cool.

Buttery Lemon Cupcakes

It's no secret that I love all things lemon.  I made these cupcakes for a party I was having and they were the perfect treat! They were so light and had great but not overwhelming lemon flavor.

Cupcakes
1 cup unsalted butter (room temperature)
2 1/2 cups sugar
5 eggs
3 tbsp lemon zest
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 cup lemon juice
3/4 cup buttermilk
1 tsp vanilla extract

Glaze:
2 cups powdered sugar
3-4 tbsp lemon juice

Heat oven to 350.  Line 24 muffin wells with liners. Cream together butter and sugar until light and fluffy. Add eggs one at a time then add the lemon zest. In a separate bowl whisk together the flour, baking powder, baking soda and salt. In a small bowl whisk together the lemon juice, buttermilk and vanilla extract. Alternate adding the flour mixture and the buttermilk mixture to the butter mixture making sure each is fully combined in between. Start and end with the flour mixture. Spoon the batter evenly into the liners. Bake for 25-30 minutes. Remove from oven and let cool for 10 minutes then remove from tin and let cool fully.  Whisk together the glaze and carefully dip the cupcakes into the glaze then let the glaze set up before serving.

Oatmeal Chocolate Chip Scotchie Bars

This is the bar version of my very favorite cookies! They most certainly did not disappoint and they were gone in a blink!

1 cup butter (room temperature)
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 cups flour
2 cup oats
1 cup chocolate chips
1 cup butterscotch chips

Heat oven to 350.  Grease a 9x13 baking dish. In a large bowl cream together the butter and sugars. Add the eggs one egg at a time, mixing until full combined. Stir in the vanilla.  In a separate bowl whisk together the salt, baking soda, baking powder, flour and oats. Stir into the wet ingredients then stir in the chocolate and butterscotch chips. Press into mixture into the baking pan. Bake for 25-30 minutes then allow to cool before cutting.

Hummingbird Loaf Cake

I love Hummingbird Cake and after polling facebook, I realized it's very much a southern cake that a lot of people aren't familiar with. To me it just tastes like spring and summer. It's not tropical like you might think, I don't really know how to describe it, it just tastes like home.

 Cake
1/2 cup butter
3/4 cup sugar
1/4 cup brown sugar
2 eggs
2 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cup mashed banana
1 tsp vanilla extract 
1 tsp cinnamon
8oz crushed pineapple with juice
1 cup shredded sweetened coconut
1/3 cup chopped pecans

Frosting
1/2 cup butter (softened)
8oz cream cheese (softened)
1 cup powdered sugar
1 tsp vanilla extract
1/2 cup chopped pecans

Heat oven to 350. Grease two loaf pans.  In a large bowl cream together the butter and sugars until light and fluffy.  Beat in eggs and vanilla until combined. In a separate bowl whisk together the flour, baking soda, cinnamon and salt. Stir the dry ingredients into the wet. Fold in the pineapple, coconut and pecans until combined. Add the mashed banana and stir well. Pour the batter into the two loaf pans. Bake for 30-40 minutes or until the cake is cooked through. Remove from oven and let cool for 30 minutes then remove from pans and let cool fully.  In bowl beat together the butter and cream cheese. Mix in the vanilla extract and powdered sugar until smooth. Spread over top of the cool cakes and sprinkle with the chopped pecans.

Peanut Butter Blondies

I made these one snow day afternoon mainly  because I had all of the ingredients. But then I tasted them and fell in love, they have the best texture and if you love peanut butter then you will love these. This recipe is from Gal on a Mission.

1/2 cup butter (melted)
1 cup brown sugar
1 egg
1 tsp vanilla extract
1/2 cup peanut butter
1/4 tsp salt
1 cup flour

Heat oven to 350.  Grease an 8x8 baking dish and set to the side.  In a large bowl combine the melted butter and brown sugar. Mix in the egg and vanilla extract. Mix together the peanut butter until well combined. Stir in the salt and flour. Spread evenly into the prepared dish and bake for 20-25 minutes. 

Butter Coconut Bars

Gray and I both love all things coconut so when I saw this recipe right before our anniversary I had to make them as a surprise! They were excellent. This recipe is from Cookies and Cups.

Crust
2 cups flour
1 cup brown sugar
1 cup butter (melted)

Filling
3 eggs
1 tbsp vanilla extract
1 (14oz) can sweetened condensed milk
1/4 cup brown sugar
1/2 cup flour
1/4 cup butter (melted)
4 cups sweetened flaked coconut (divided)

Heat oven to 350. Line a 9x13 pan with aluminum foil and grease the foil.  In a large bowl combine the flour, brown sugar and melted butter. Press into the bottom of the pan. Bake for 15 minutes then remove from oven. Reduce the heat to 325.  In a large bowl whisk together the eggs, vanilla extract, sweetened condensed milk, brown sugar, flour and butter until smooth. Stir in 3 cups of the coconut then carefully spread over the crust.  Sprinkle the remaining coconut over the top of the filling. Bake in the oven for 25-30 minutes. Remove from oven and let cool before cutting.