Banana Curry Ice Cream
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*Disclaimer: This post contains affiliate links. To learn more, please go here.I know what you're thinking. Who puts curry in ice cream? Or in something that's supposed to be sweet? Well, I do! I'm strange and like to make different and unexpected flavor combinations. Banana and curry go really well together, Which isn't very surprising. If you're too afraid to try it because of the curry, I would just add either some chocolate sauce or even a little bit of melted peanut butter on top and you'll have a delicious banana curry ice cream sundae.Now this ice cream is definitely on the savory side of sweet. There really is nothing to be afraid of! You should always be willing to try something different once in awhile. So give this ice cream a chance and just add some chocolate to it! That way the chocolate will help make the curry flavor less intense.
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Above are some products that I personally use and recommend for this recipe and to have for everyday use. I highly recommend starting off with the cuisinart ice cream machine as your first ice cream maker. It's the cheapest one on amazon and I personally use it and love it! I also suggest getting a reusable ice cream container as well, it's dishwasher safe and you can use it over and over again!
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banana curry ice cream
banana ice cream with a hint of curry in it. perfect combination and even better with a little chocolate sauce on top.
- 1 1/2 cup milk
- 3/4 cup heavy cream
- 2/3 cup sugar
- 1 tsp vanilla extract
- 3 bananas (ripe)
- 3 egg yolks
- 1/2 tsp curry powder
- place the milk, heavy cream, vanilla, and bananas into a pot and bring to a boil, whisking to make sure the bananas break apart. in a bowl combine the sugar, curry and egg yolks and mix together. slowly temper the egg yolks by pouring the milk mixture gradually and whisking at the same time. strain the ice cream base through a fine mesh sieve to get rid of any banana particles. cover with cling wrap and place the ice cream base into the fridge overnight to cool and to let the flavor increase. following the manufacturer's instructions of your ice cream machine, turn the base for 20-25 minutes. place the ice cream into a freezer safe container and freeze overnight to firm up.
Ginger Snap Cookies
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My sister graduates college this month and as typical I ask if I should make anything. these ginger snap cookies were her request. A yummy spiced ginger cookie dipped in white chocolate. Now don't get me wrong, these cookies are delicious, but I was like, "aren't these more of a Christmas cookie?". Well, if you know my sister, then you know she doesn't care. So here we are, with a bunch of these spiced, chocolate dipped, delicious cookies.
Since these ginger snap cookies are made with oil instead of butter, the consistency of the dough is a little weird. It has like this dry-ish and crumbly like feel and look to it, but once it is baked it's like chewy goodness. When you pair it with the white chocolate it makes for the perfect bite.
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Products I recommend for making this dessert.
Above are some products that I personally use and recommend for this recipe and to have for everyday use. My absolute favorite is the BlueQ oven mitts. I have a collection of them and I love them! They are great quality and it’s nice to have a kitchen item with a sense of humor.
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ginger snap cookies
delicious ginger cookies with a white chocolate dip
- 1 cup vegetable oil
- 1/3 cup granulated sugar
- 3/4 cup brown sugar
- 1 egg
- 2/3 cup molasses
- 1 tsp cinnamon
- 2 tsp ginger
- 3/4 tsp salt
- 1 1/2 tsp baking soda
- 2 1/2 cup all-purpose flour
- 12 oz white chocolate (for dipping)
- preheat the oven to 350 degrees F. line a sheet pan with parchment paper. place the oil and the sugars into a bowl of an electric mixer fitted with a paddle attachment, and cream until light and fluffy, about 1 minute. scrape the sides of the bowl and add in the molasses and egg and mix until incorporated. place the flour, salt, baking soda, and spices in another bowl and whisk together. gradually add the flour mixture to the oil mixture. scoop the cookies out on the sheet pan and bake for 8-10 minutes.
- melt the white chocolate in a small bowl and dip half of the cookie into the chocolate. shake the excess chocolate off and place onto a sheet pan with parchment until the chocolate sets.
Spiced Pecan Cupcakes
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A perfect way to end the fall season is by enjoying one of these spiced pecan cupcakes. Filled with cinnamon and cayenne pepper, these cupcakes will kick the heat up a notch on a cold day while the caramel filling and buttercream will add sweetness. Super easy to make and even better to eat.
Now when I say these spiced pecan cupcakes are spiced, I mean that the cayenne in them gives it a lovely kick. The caramel filling though helps balance the heat with the creamy sweetness so it isn't horrible. Although if you aren't great with spicy food, you can always add a little less or not add any at all. It's completely up to you and the spice level that you can handle.
Here are some other fall favorites!
This list is composed of some of my favorite fall cake recipes that are here on the blog! It's a variety of flavors, spices, and a little bit of unique quality that I thrive for.
Olive oil pumpkin cupcakes with rosemary buttercream
Ginger cake with pumpkin buttercream
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Products I recommend for making this dessert.
Above are some products that I personally use and recommend for this recipe and to have for everyday use. One of my favorite things that I have many of are the BlueQ oven mitts. They aren't just really funny and a great statement piece for your kitchen, but they are great quality too!
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spiced pecan cupcakes
these cupcakes are filled with pecans, lots of spices, and a caramel filling; topped with a simple buttercream
cupcakes
- 1 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 egg yolk
- 2 eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 3/4 cup milk
- 1/2 cup pecan pieces
caramel
- 1/2 granulated sugar
- 2 tbsp water
- 1/2 cup heavy cream
- 2 tbsp butter
- 1/4 tsp cayenne pepper (optional)
- pinch salt
buttercream
- 3 sticks salted butter
- 4 cup powdered sugar
- 2 tsp vanilla extract
- 1-3 tbsp heavy cream
cupcakes
- preheat the oven to 350 degrees F and line cupcake pans with liners. in a large bowl, combine all of the dry ingredients and mix until incorporated. in another bowl, combine the oil, eggs, egg yolk, vanilla, and milk and whisk together. pour the wet ingredients into the dry and mix until fully combined and then mix in the pecan pieces. scoop the batter in the cupcake pan and bake for 12-14 minutes or until a toothpick comes out clean. let the cake cool for 10 minutes before frosting.
caramel
- in a small pot combine the sugar and water until wet like sand. avoid getting sugar on the side of the pot, if you do just wet your hand with water and scrape the sides of the pot carefully to remove the sugar particles. place over medium heat and leave until it turns into a golden brown. do not stir! once golden brown, turn off the heat and slowly whisk in the heavy cream until fully combined. then add in the butter, salt, and cayenne pepper. put in an air-tight container and refrigerate until ready to use.
buttercream
- put all of the ingredients into the bowl of an electric mixer fitted with a whisk attachment. start slow and then gradually increase the speed. whip on high until light and fluffy, about 3 minutes.
Pumpkin Ice Cream
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This pumpkin ice cream is creamy and filled with all kinds of goodness. Made with pumpkin puree and all the spices will have you falling in love. Pair with a crunchy pie crust cookie and you have a delicious dessert!
Amplify it!
This pumpkin ice cream tastes just like pumpkin pie. Except it's cold and there is absolutely no pie crust. Although it would be delicious if it came with a pie dough bowl and topped with some whipped cream. Or another option would be to mound as much of the ice cream you can on top of a waffle cone! Even adding some chocolate sauce would make the flavor pop more. Oh my, that would be just heavenly! This is a perfect thing to try for a family night, or Thanksgiving.
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Products I recommend for making this dessert.
Above are some products that I personally use and recommend for this recipe and to have for everyday use. I highly recommend starting off with the cuisinart ice cream machine as your first ice cream maker. It's the cheapest one on amazon and I personally use it and love it! I also suggest getting a reusable ice cream container as well, it's dishwasher safe and you can use it over and over again!
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pumpkin ice cream
this ice cream is spicy, creamy, and tastes like pumpkin pie
- 1 1/2 cup heavy cream
- 1 1/2 cup milk
- 1/3 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2/3 cup pumpkin puree
- 1/2 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- pinch clove
- place all of the ingredients into a pot and bring to a boil, whisking to make sure the sugar and pumpkin dissolves and the mixture is smooth. place the ice cream base into the fridge overnight to cool and to let the flavor increase. strain the ice cream base to remove any pumpkin chunks and then following the manufacturer's instructions of your ice cream machine, turn the base for 20-25 minutes. place the ice cream into a freezer safe container and freeze overnight to firm up.
Smoked Pumpkin Cupcakes
Enjoy these smoked pumpkin cupcakes that come with a fun and savory twist. Fluffy pumpkin cupcakes with a lovely smoky flavor from the smoked brown sugar.
It's fall, so of course everything has to be pumpkin related. I have quite a few recipes that I will be posting that feature pumpkin! And these cupcakes of course being one of those recipes. It is a smoked pumpkin cupcake made with smoked brown sugar and buttercream frosting. The smoked brown sugar gives it a savory yet subtle flavor to the cupcakes with the added sweetness of the buttercream makes it a perfect match.
What you will need
- Smoked brown sugar - This is a vital ingredient for making these cupcakes. It gives the cupcakes that smoky flavor. You can get this on Amazon.
- Pumpkin puree - I used Libby's pumpkin puree that I bought at my local grocery store.
- Spices - This recipe only calls for nutmeg to help enhance the smoky flavor.
How to make these smoked pumpkin cupcakes
1-2. Place the dry ingredients and sugars into a large bowl and mix together with a whisk.
3-4. Put all of the wet ingredients into another bowl and mix to combine.
5-6. Pour the wet ingredients into the dry and mix until combined.
7. Using a cookie scoop, divide the batter among a cupcake tin.
Variations
These smoked pumpkin cupcakes might not be a hit for everyone as the smoky flavor can be a bit strong if you use too much. And that's completely understandable that not everyone will like their desserts with a smoky flavor to it. You can always replace the smoked brown sugar with regular brown sugar. There's no harm in trying to make it more child friendly and getting rid of the smoky flavor altogether. But if you are the type to try something new and different, than I highly suggest giving these a try.
Other recipes to try!
Brown butter chocolate chip cookies
Vanilla cake with pumpkin spice white chocolate ganache
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smoked pumpkin cupcakes
these pumpkin cupcakes are made with a smoked brown sugar that brings the flavor to a whole new level
cupcakes
- 1/2 cup + 1 tbsp smoked brown sugar
- 1 cup granulated sugar
- 1 stick + 6 tbsp butter
- 1 1/3 cup pumpkin puree
- 2 eggs
- 1 tsp vanilla extract
- 2 tsp baking soda
- 1 tsp salt
- 1/2 tsp nutmeg
- 2 1/2 cup all-purpose flour
- 2/3 cup milk
buttercream
- 3 sticks salted butter
- 4 cup powdered sugar
- 2 tsp vanilla extract
- 1-3 tbsp heavy cream
cupcakes
- preheat the oven to 350 degrees F. place cupcake liners into the pan. in the bowl of an electric mixer fitted with a paddle attachment, cream the butter, smoked brown sugar and sugar until light and fluffy, about 2 minutes. scrape down the sides of the bowl. add the pumpkin, eggs and vanilla and mix until incorporated. add in the baking soda, nutmeg, salt and flour and mix on low, gradually adding in the milk at the same time until the batter is smooth and all the ingredients are fully mixed together. divide the batter among the cupcake pans and bake for 18-20 minutes or until a toothpick comes out clean. let cool 10 minutes, remove from the pans to continue cooling.
buttercream
- put all of the ingredients into the bowl of an electric mixer fitted with a whisk attachment. start slow and then gradually increase the speed. whip on high until light and fluffy, about 3 minutes.
Brown Butter Chocolate Chip Cookies
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I love cookies! They are so easy and simple to make and everyone loves to eat them. Especially these brown butter chocolate chip cookies.
I wanted to have some cookies to munch on the other day, some good old chocolate chip cookies. But I wanted it to be a little different than the typical cookie you normally see. So I made the butter into browned butter to add in a little extra flavor to these brown butter chocolate chip cookies. And now they are my new favorite. They are so crispy and delicious and I don't think I could go back to any other chocolate chip cookie.
Change it up!
Have some fun with these cookies. Brown butter goes well with all kinds of flavor profiles. Instead of chocolate chips, you can use butterscotch chips. Or you can get really creative and add in toffee pieces and some pecans, with a little bit of cinnamon to make a fun spiced cookie.
Now these cookies are also on the crisp side. If you want them to be a little less crisp, then take out 1/2 a cup of sugar. Don't take out all of the sugar, just a little to get a more tender, softer cookie.
Products I recommend.
Above are some products that I personally use and recommend for this recipe and to have for everyday use. One of my favorite things that I have many of are the BlueQ oven mitts. They aren't just really funny and a great statement piece for your kitchen, but they are great quality too!
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brown butter chocolate chip cookies
these crispy chocolate chip cookies are made with brown butter for extra nutty flavor
- 3 sticks of butter (browned)
- 1 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 cups all-purpose flour
- 1 bag chocolate chips
- place the butter into a small saucepan and place over medium-high heat. let the butter simmer until it starts to turn a dark brown and has a nutty aroma to it. transfer to a bowl and let cool until solid, but at room temp before using.
- preheat the oven to 350 degrees F. line a sheet pan with parchment paper. place the brown butter and the sugar into a bowl of an electric mixer fitted with a paddle attachment, and cream until light and fluffy, about 3 minutes. scrape the sides of the bowl and add in the vanilla and eggs and mix until incorporated. place the flour, salt, and baking soda in another bowl and whisk together. gradually add the flour mixture to the butter mixture. add in the chocolate chips. scoop the cookies out on the sheet pan and bake for 8-10 minutes or until the edges are golden brown.
Dragon Chocolate Bars
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Mmmm, chocolate! I love chocolate, but playing with it can be such a messy situation. The only way I think that it would be fun is with super fun molds to use it with. Like these dragon molds that made these dragon chocolate bars!
I found these super cool molds on Etsy. There are so many fun homemade things on that website. It's fun to see how other's can be so creative and in turn use their products to make something of your own. Originally these molds were for soap! Really any kind of mold can be used for food, but always make sure to ask if the silicone they use to make the molds are food safe. It wouldn't be great to find out the mold you purchased isn't supposed to be used for food and could contain harmful chemicals. No one wants to consume chemicals when they eat chocolate.
When I made these I was at my parent's house back in North Dakota, and the town grocery store is super small with hardly anything to choose from. Meaning that these dragon chocolate bars were pretty basic with only using good ole' almond bark chocolate, peanut butter, and a caramel filling. They were so fun to make though and I can't wait to find other fun molds to use and try other flavor combos!
Fillings galore.
What makes chocolate even more fun is that you can get pretty crazy with flavor combinations. You can always stick to classic flavors like peanut butter or caramel. Or you can go out of the box and do something like cookie butter or something more fun like stuffing it with little candies like a little surprise!
I find that using nice big soap molds for chocolate can leave endless possibilities since it's so thick and big! When I made these it can literally feed 3-4 people or just one person in a few portions. It's at least a 4 serving chocolate bar.
Products I recommend.
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chocolate bars
- Food safe chocolate mold
- chocolate
- i used almond bark, but any kind of chocolate can be used. like candy melts in fun colors!
- fillings
- peanut butter
- caramel
- ganache
- coconut filling
- cookie butter
- almond butter
- little candies
- marshmallow fluff
- nuts
Start by melting the chocolate. I find it easier to melt in a piping bag. Place the mold on a flat surface. Completely fill the mold with chocolate and then place into the freezer until the sides have become solid but the middle is still melted.
If you are using small molds, then fill them with the chocolate and then flip over to let the excess chocolate drip out. Scrape the edges and let set.
Carefully tip the excess chocolate out of the mold. Place your choice of filling in the center, but don't fill it completely to the top. Make sure you leave a little room to top with more chocolate to lock the filling in.
Put more melted chocolate on top and put into the freezer once again until completely solid. When the chocolate is solid and no longer soft, carefully remove from the mold.
Sweet Potato Spice Cake
Move over pumpkin! Hello sweet potato spice cake! Who says that you can't put vegetables into a cake? Although sweet potatoes are often eaten with loads of marshmallows on top, I guess it is more of a sweet veggie than a savory one? But adding it into a cake with some spices, a hint of orange, and some cream cheese frosting and you have something super drool worthy to make for the holidays. It is super moist and tender with tons of flavor with hints of spices and a little orange zest here and there.
Change it up!
If you aren't into sweet potato then you can easily replace it with pumpkin puree instead. There's no need to dis pumpkin in this chilly fall weather! Some may even say that fall is pumpkin spice season.
Other fun treats to enjoy this fall!
Ginger cake with pumpkin buttercream
Products I recommend
Above are some products that I personally use and recommend for this recipe and to have for everyday use. My absolute favorite is the BlueQ oven mitts. I have a collection of them and I love them! They are great quality and it’s nice to have a kitchen item with a sense of humor.
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sweet potato spice cake
a fall cake filled with sweet potatoes, spices and lots of cream cheese buttercream
cake
- 15 oz can sweet potatoes (drained)
- 2 eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- zest and juice of 1 large naval orange
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 tsp salt
- 2 tsp baking soda
- 1 1/2 tsp cinnamon
- 3/4 tsp ginger
- 1/4 tsp cloves
- 1 1/4 cup milk
buttercream
- 8 oz cream cheese
- 2 sticks unsalted butter (room temp)
- 5 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp orange zest
- 1 tbsp orange juice
- 1/4 tsp cinnamon
cake
- preheat the oven to 350 degrees F. spray and line three 6-inch cake pans. in a food processor, puree the sweet potatoes, eggs, oil, vanilla, and orange zest and juice until smooth. in a large bowl, combine the flour, both sugars, salt, baking soda, and spices. whisk in the sweet potato mixture and then slowly add in the milk until the batter is smooth. divide evenly among the cake pans and bake 30-35 minutes or until a toothpick comes out clean. let cool 10 minutes, remove from the pans to continue cooling and then wrap in plastic wrap until ready to use.
buttercream
- combine all ingredients in the bowl of an electric mixer fitted with a paddle attachment. start mixing slowly and build up speed. beat until light and fluffy, about 5 minutes.
Banana Pecan Mini Loaf Cakes with Caramel
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It's almost Christmas! That means lot's of shopping for gifts and Christmas baking too. I find it hard sometimes to come up with a gift idea for some people. You never have any idea on what to get them! Why not just bake them something? I mean it is a holiday where people are making a crap ton of cookies and other baked goods; and we all know that your family isn't going to actually eat all of them. So why not give some of it as a gift? Like these caramel pecan banana mini loaf cakes?
I was in Michael's one day, which is totally a bad thing because I will literally buy everything that I don't own or need. Especially since they always have really good coupons. ALL. THE. TIME! So I was browsing and walking along the baking aisles when I came across some super cute and very reasonably priced mini loaf pans. So I had to buy them and came up with these cute banana loaf cakes to use as cute little gifts!
Change it up!
Instead of using pecans you could use walnuts or even almonds! It's also super easy to replace the spices and use your own spice mix instead too. For the glaze, whiskey is completely optional. You can completely omit the whiskey and keep it family friendly.
Other banana flavored treats!
Banana cupcakes with chocolate buttercream
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banana pecan mini loaf cakes
these mini loaf cakes are packed with flavor. spices, pecans, and a caramel whiskey glaze to top it off.
cake
- 2 ripe bananas (mashed)
- 3 eggs
- 1 tsp vanilla
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 cups all-purpose flour
- 1 tsp salt
- 2 tsp baking soda
- 1/2 tsp pumpkin spice
- 1/2 cup milk
- 1 cup chopped pecans
- 1/2 cup caramel pieces
- 1/2 cup coconut chips (optional)
whiskey glaze
- 1/4 cup evaporated milk
- 1 stick unsalted butter
- 3/4 cup granulated sugar
- 3/4 tsp vanilla extract
- 2 tbsp whiskey
cake
- preheat the oven to 350 degrees F. in a small bowl combine the mashed bananas, eggs, vanilla, oil, and milk and mix together. in a large bowl combine the sugar, brown sugar, flour, baking soda, salt, and pumpkin spice and whisk together. slowly add the wet ingredients to the dry whisking together until fully incorporated. fold in the pecans, caramel pieces, and coconut chips. divide evenly among the mini loaf pans and bake for about 30 minutes or until a toothpick comes out clean. let cool.
whiskey glaze
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combine all of the ingredients in a small pot and place over medium high heat. bring to a boil, whisking once every minute or so until it starts to thicken. this takes about 10-15 minutes. once it thickens, take off of the heat and whisk. drizzle over the cakes while the glaze is still warm before it starts to harden and becomes unusable.
Brown Butter Coconut Carrot Cake
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It's already started to snow. To me it's too early for snow and I'm not ready to wear more layers to go outside or to be careful where to step so I don't fall. If only it would hold off for a few more weeks, as it doesn't stop snowing until at least March. My plan is to just stay inside all winter in my bed where it's warm. You can't go wrong with being cozy! And you most certainly can't go wrong with eating this brown butter coconut carrot cake either!
I decided that a good carrot cake would be just the right thing to make after Halloween. I mean it has veggies in it. It's like that healthy kick after eating all of that candy you stole from your kids while they were sleeping.
Make it extra
This brown butter carrot cake has an added depth of flavor to it that makes it go to the next level. Brown butter. You really cannot go wrong with adding some brown butter into baked goods. Then you throw in the spices, carrots, coconut, some nuts and you know it's going to be even better. A carrot cake is such a simple cake, and since the flavors are so prominent in this cake the decoration can be really incredibly simple. So I stuck to just frosting it rustically and then adding a cute little carrot wreath on the top. Sometimes simple is better and you can't go wrong with that.
Products I recommend
Above are some products that I personally use and recommend for this recipe and to have for everyday use. My absolute favorite is the BlueQ oven mitts. I have a collection of them and I love them! They are great quality and it’s nice to have a kitchen item with a sense of humor.
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brown butter carrot cake
this carrot cake is full of flavor from the brown butter to the coconut. a fall favorite with a little twist
cake
- 2 sticks butter (browned)
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 4 eggs
- 1 tbsp vanilla extract
- 1 cup shredded carrots
- 1/2 cup shredded coconut
- 4 oz chopped walnuts
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda and baking powder
- 1 tsp salt
- 3/4 cup milk
buttercream
- 1 8 oz package cream cheese
- 3 sticks butter
- 5 cup powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream
cake
- place the butter into a small saucepan and place over medium-high heat. let the butter simmer until it starts to turn a dark brown and has a nutty aroma to it. (if you would like a detailed tutorial on browning butter, go here)
- preheat the oven to 375 degrees F and prep three 6-inch cake pans. in the bowl of an electric mixer fitted with a paddle attachment, cream the butter and both sugars for about a minute. scrape down the sides of the bowl and add in the eggs and vanilla. add in the shredded carrots, coconut, and walnuts and mix until combined. in another bowl, combine the flour, cinnamon, nutmeg, baking soda and powder, and salt. gradually add the dry into the wet. add in the milk and mix until incorporated. divide the batter among the cake pans and bake for 30-35 minutes or until a toothpick comes out clean. let the cakes cool 10 minutes and then carefully remove from the pans. continue cooling and then wrap in cling wrap until ready to use.
buttercream
- place the butter and cream cheese into a bowl of an electric mixer fitted with a paddle attachment. mix until smooth. scrape down the sides of the bowl and add in the rest of the ingredients. mix on slow speed and gradually increase the speed. let mix until fluffy and lighter in color, about 3 minutes.
Bloody Brain Cake Tutorial
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It is officially almost Halloween! Ugh, I can't wait! This bloody brain cake tutorial is super fun and perfect for Halloween with a very fun surprise when you cut into it. It will both please and gross out anyone and everyone and although it takes some time to make, it is easy to do. Maybe a little messy as well. but isn't that what Halloween is about? To have some fun and do some tricks if you don't get any treats?
And there you have a lovely gory, bloody brain cake tutorial. Perfect for Halloween or even just because!
Have fun with it!
Let's be honest. Making a cake is no feat but the edible blood is super easy to make and fool proof. If you aren't one for carving cakes than make some cupcakes instead and fill it with edible blood. Use it as a filling in a cake and make it ooze out for a vampire theme party.
Change it up!
The edible blood calls for strawberries to give it a better flavor. But if you would rather use a different fruit than by all means, give it a try! I suggest cherries or raspberries. But be careful since the ratios may be different as well as the water content in the fruit. The water content can make the edible blood more runny and not as thick as the original recipe.
Products I recommend
Above are some products that I personally use and recommend for this recipe and to have for everyday use. My absolute favorite is the BlueQ oven mitts. I have a collection of them and I love them! They are great quality and it’s nice to have a kitchen item with a sense of humor.
bloody brain cake
tutorial on making this gory brain cake covered in edible blood
- 4 layers red velvet cake
- 1 batch buttercream
- 1 batch edible blood
- 1 bag white candy melts
- The very first step is to make the cake! And you can make any kind of cake you want, but the requested, and I highly suggest, was red velvet. The red velvet adds the "bloody" aspect to the cake. I used this recipe from Hummingbird High and I doubled the recipe. I used a large, square cake pan for this cake, and made 6 layers but only ended up using 5 of the layers and put the extra in the freezer for something else.
- Once the cake is baked and ready to go, fill and stack the cakes with a plain vanilla frosting. I also did a crumb coat then placed the cake in the fridge for about 30 minutes until the cake is cold to make it easier to carve.
- Carving the cake was interesting. I was trying to figure out how to make the shape of a brain and concluded to base is off the shape of a football. I carved the cake on the diagonal of the square shape and rounded it until I was happy with the look.
- Using a paring knife, I carved out a decent sized round at the top of the cake. Carefully remove the piece that you carved and set it on a piece of wax paper or a plate.
- Melt white candy melts and using a small off-set spatula, carefully coat the inside of the cake that was carved out to create a shell. Once the candy has set, do a second coat. The piece of cake that was removed, carefully remove a layer or two of the cake and do a coat of the candy melts on there as well.
- Now the fun part is making the surprise that goes into the part that you just carved out in the cake! Blood! Now this is an edible blood and it's quite an interesting mixture of ingredients that actually worked out really well to make this blood (recipe at end of post).Fill the cake with as much blood as you can or want and once you have it filled, but make sure to leave a little bit leftover, take the piece of cake that you took out and coated with the candy melts and carefully insert back into the cake. I melted more candy melts and did a little coating along the edges of the re-inserted cake piece to prevent some blood back splash.
- Once the chocolate has hardened to a quick crumb coat on the whole cake, make an indentation line across the center of the cake and then put into the fridge to let harden and set.
- With a piping bag fitted with a large, round tip and filled with a nude/peach colored frosting, start piping zigzag like designs on one half of the cake and then continue onto the other half. The center line is there to help create that brain look and keep the piping in line.
- With the leftover blood that you have, use a spoon and drop the blood onto the cake to give it the bloody look.
Edible Blood
edible blood flavored with strawberries and cocoa
- 1/2 cup light corn syrup
- 1 1/2 tbsp cocoa powder
- 2 1/2 tbsp cornstarch
- 3 small strawberries
- 1 tbsp milk
- Red food coloring
- Blend the strawberries and milk into a food processor or blender.
- In a bowl, combine the light corn syrup, cocoa powder, cornstarch, and strawberry mixture. Once combined add in the red food coloring until just the right coloring of blood.
NOTE: i suggest using a hot knife to cut into this cake. the chocolate can be hard to cut through so a hot knife will help. just boil some water, stick the knife in and wipe with a towel.
Pumpkin Spice Cut Out Cookies
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October is my favorite month of the year, partly because of all the scary movies that are on. I love a good horror movie, from the classics to the supernatural and all of the slasher gore. It's especially fun when you go on Netflix to see what kind of scary movies that you've never even heard of is available to watch.
Pumpkin spice is also a fall thing. You always start to hear about pumpkin spice lattes and other weird pumpkin flavored thing. So I figured I'd try making some fun cutout cookies in the pumpkin spice fashion. These cookies feature pumpkin puree and the various amount of spices like cinnamon and cloves. Now I love a pumpkin and chocolate combination as well, so I did a chocolate royal icing to go with these.
Change it up!
These pumpkin spice cookies are soft and chewy and perfect for decorating with royal icing. But if you aren't into the whole royal icing game, than I'd try just going all Lofthouse sugar cookie on these guys. Make them round and thick and add either some cream cheese buttercream or even better, chocolate ganache on top with lots of sprinkles!
Learn everything there is to know about edible printing!
now i found these sweet images on Pinterest called cereal killers. so essentially they are cereal boxes with funny puns on all of the horror movies and even cereal box characters. i thought that these were super hilarious and just had to add them to my list of projects for this halloween season.
want to learn how to get images onto cookies and even cakes and chocolates? then check out my new online edible printing course that will guide you through everything you need to know about edible printing, from start to finish! you won't regret it! not too sure if you want to buy something so pricey if you aren't sure you'd like it? then you can certainly check out my array of edible paper images you buy and try out before making such a huge purchase. you can even buy these specific cereal killer images too!
Products I recommend
Above are some products that I personally use and recommend for this recipe and to have for everyday use. One main thing that you will need in this recipe is the meringue powder for the buttercream. Meringue powder helps make the buttercream form a crust so that it won't make a mess and smudge everywhere. If you prefer to not use meringue powder, than I suggest making a crusting buttercream or a royal icing.
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pumpkin spice cookies
these pumpkin spice cut out cookies are perfect for fall! full of flavor and lots of spices, just add some buttercream or royal icing and you have a delicious treat.
- 1 stick butter
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup pumpkin puree
- 3/4 tsp vanilla
- 4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 cup milk + 1 tbsp vinegar
- Combine the milk and vinegar and let sit 5 minutes until the milk has curdled. In the bowl of an electric mixer cream together the butter and sugars, making sure to scrape the sides of the bowl along the way. Gradually add in the eggs and mix to combine. Add in the vanilla and pumpkin puree. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and ginger and mix together. Gradually add the dry ingredients to the pumpkin mixture. Slowly add in the milk/vinegar until the dough comes together. Wrap the dough in plastic wrap and put in the refrigerator for at least an hour.
- Preheat the oven to 350*F and line a sheet pan with parchment paper. Dust the work surface with flour and the rolling pin and start rolling the dough until about 1/4 inch thick. Cut out the shapes desired and place on the lined sheet pan. If the dough that has been cut out has become too warm, place in the fridge for at least 15 minutes. Bake for about 10-12 minutes, remove from the oven and let cool. Decorate as desired.
Mystery Machine Cake Tutorial
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This is the most fun cake that I've made so far. My sister and I love Scooby Doo. We grew up on it and other old cartoons thanks to our dad. So for her birthday she had requested a cake featuring the Scooby gang. And a surprise guest too of course! So here is a scooby doo mystery machine cake tutorial for you all!
Fondant or not to fondant?
Personally I think this scooby doo mystery machine cake would've been 100% better if it had been decorated with just fondant. But my sister hates fondant. And since it's her birthday cake I couldn't use it to decorate the cake. Well except for the two small pieces that I painted the gang and Mr. Hyde on. Thankfully she lived with it after complaining for a few minutes. The chocolate did come out very well though after a few trial and errors. It's definitely not the best looking cake, but it is the most fun. It being Scooby Doo makes it even better.
Make it extra!
I made this cake into a pinata cake and filled it with a bunch of sprinkles and some chocolate chips too. But I think it would be even more fun if it had had some of those graham cracker Scooby snacks and fruit snacks too! Make it completely a Scooby Doo theme I think! Or you could go for the glutenous ways of Scooby and Shaggy and filled it with fun food shaped gummy candy. Little pizzas and ice cream cones would have been a hoot in this mystery machine cake!
Stencil
Use these stencils to accurately carve out the mystery machine into the correct shape. I also included stencils to draw out the gang and Mr. Hyde as well if you want to make it look exactly like I made the cake. This is completely optional though! The stencils also include notes on what each stencil is used for and how to use them.
Products I recommend
mystery machine cake tutorial
leanr how to make a fun scooby doo mystery machine cake featuring the gang and mr. hyde!
- candy melts (light blue, green, white, black, and orange)
- 4 layers cake (use a 9 x 13 inch cake pan. any flavor)
- 1 batch vanilla frosting (tinted light blue)
- white fondant (optional)
cake filling ideas
- candy
- scooby snacks graham crackers
- scooby doo fruit snacks
- sprinkles
- candy
- once the cakes are cooled, start by filling and stacking the first 3 layers of cake. in the center, cut out a decent sized whole. fill this whole with whatever you like, or use some of my ideas!
- place the last layer of cake on top and do a crumb coat. place the cake into the fridge for about 30 minutes to chill.
- use the stencils i've provided to cut the cake to be the exact shape. i used some pins to help keep the stencils in place while i trimmed. if you make a mistake, just use the cake trimmings mixed with frosting (like making a cakepop) and form it into the shape you want.
- once the cake is formed, do another crumb coat and place the cake into the fridge to chill.
- while the cake is chilling, use the other stencils and the candy melts to trace the mystery machine designs to put onto the cake. let dry
- while the chocolate is drying, take the cake and do a final thick coat of frosting on the cake.
- carefully peel the chocolate designs off the wax paper and place onto the designated areas of the cake.
- if you have the artistic ability or a projector then paint the scooby gang on some fondant. do the same thing for the back of the cake with mr. hyde.
- eat and enjoy!
Devil's Chocolate Cake
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Making this devil's cake was crazy fun. As I've mentioned before and will mention again, October is my favorite time of the year. When all of the scary creatures come out to play, the devil among them. It's fun seeing all the creative costumes that people come up with. I love seeing all the fun homemade ones for kids and couples.
No kids allowed at this party
This cake is a twist on the original devil's food cake, but with much more excitement. Sorry, no kids allowed on this chocolate goodness because it is jam packed with chocolate, cayenne, cinnamon and a lot of whiskey. I just kept on pouring the whiskey in because clearly there is no steady hand here. Let's just say that I could only smell whiskey, but I don't have a problem with that.
Too hot to handle
There is a lot of cayenne pepper in this devil's chocolate cake, but don't worry you can change the spice level to your preference. Or you can totally omit it completely and just have it be a chocolate whiskey cake instead.
Change it up!
If you aren't feeling the whiskey in this cake as much as I do, than you can substitute it for some fresh orange juice. Chocolate and orange is a great combination because the flavors compliment each other perfectly. Because let's face it, not all people like whiskey. Unless it's peanut butter whiskey because that's my jam!
The devil's chocolate cake is definitely the devil's delight. All that chocolate, a lot of spice, and a ton of booze makes it perfect for that grown up Halloween party!
Products I recommend
Above are some products that I personally use and recommend for this recipe and to have for everyday use. My absolute favorite is the BlueQ oven mitts. I have a collection of them and I love them! They are great quality and it’s nice to have a kitchen item with a sense of humor.
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Devil's cake
this cake is spicy, chocolatey, and even has lots of whiskey. It's the perfect combination that even the devil himself would love
cake
- 1 stick butter
- 1 cup 8oz dark chocolate chips
- 3 eggs
- 2 tsp vanilla extract
- 1/3 cup vegetable oil
- 2/3 cup whiskey
- 1 1/4 cup buttermilk
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 3/4 cup all-purpose flour
- 2/3 cup cocoa powder
- 1/2-1 tsp cayenne pepper (use as much as you can handle!)
- 1/2 tsp cinnamon
- 1 tsp salt
- 1 1/2 tsp baking soda and baking powder
buttercream
- 6 oz boiling water
- 4 sticks unsalted butter
- 5 cups powdered sugar
- 1/3 cup black cocoa powder
- 2 tsp vanilla extract
- 3-5 tbsp heavy cream (or whiskey!)
cake
- Preheat the oven to 350 degrees F. Spray and line three 6-inch cake pans. Place the butter and chocolate into a small pot over low heat and melt. Add in the eggs, oil, whiskey, vanilla, and buttermilk. In a bowl, combine the flour, sugar, brown sugar, cocoa powder, baking soda, baking powder, cayenne pepper, cinnamon, and salt and whisk to combine. Add the wet mixture to the dry mixture and whisk until incorporated. Add in the boiling water. Divide the batter among the cake pans and bake for 30-35 minutes or until a toothpick comes out clean. Let cool.
buttercream
- put the butter, powdered sugar, cocoa powder, and vanilla into the bowl of an electric mixer fitted with a whisk attachment. whip on low and gradually increase speed, whipping for about 2 minutes or until light and fluffy. add in the heavy cream and continue whipping, about a minute. add in some red food coloring if desired.
Vanilla Cake with Pumpkin Spice White Chocolate Ganache
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It is officially October, which is my favorite month of the year! I love October; the weather starts to get cooler so sweaters and cute boots can be worn and leaves start to turn colors and start falling to decorate the ground. Pumpkins can be carved and the seeds roasted for a snack; but you can't forget the obvious though! All the candy and the scary movies; my favorite part! The best part though? This vanilla cake with pumpkin spice white chocolate ganache!
I don't know where this flavor idea came from for this cake, but I'm super glad it did. It's super easy to make and really delicious. The flavors really remind me of fall as the pumpkin spice white chocolate ganache filling reminds me of pumpkin pie! It tastes exactly like pumpkin pie and I had to resist real hard to not eat it by the spoonful. It is that delicious and I'm not even a pie person! I know, shame on me dissing pie.
This is a really simple cake. That doesn't mean it doesn't have lots of flavor to it though. It has sweetness from the white chocolate, flavor from the pumpkin, cinnamon, ginger, and cloves, and the chocolate buttercream ties it all together! Now I wanted this cake to say Halloween, so I added some black food coloring into the frosting. This isn't necessary though, as it would be just as pretty without the food coloring. If you think about it, without the food coloring the colors would be great for thanksgiving.
Make it extra
If you want it to really say Halloween, then you could add in some orange food coloring into the ganache to really make it pop! Then add some orange and black sprinkles and maybe even some of those candy corn pumpkins on top.
Products I recommend
Above are some products that I personally use and recommend for this recipe and to have for everyday use. My absolute favorite is the BlueQ oven mitts. I have a collection of them and I love them! They are great quality and it’s nice to have a kitchen item with a sense of humor.
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vanilla cake with pumpkin ganache
a simple vanilla cake that is filled with a white chocolate pumpkin spice ganache and covered in a dark chocolate buttercream
cake
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 1/2 tsp of baking powder and baking soda
- 1 tsp salt
- 3/4 cup vegetable oil
- 3 eggs
- 1/2 tbsp vanilla extract
- 1 cup buttermilk
ganache
- 1/2 cup + 2 tbsp heavy cream
- 1/4 cup pumpkin puree
- 12 oz bag white chocolate chips
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- pinch cloves
buttercream
- 4 sticks unsalted butter (room temp)
- 5 cups powdered sugar
- 1/3 cup black cocoa powder
- 6 oz melted dark chocolate
- 2 tsp vanilla extract
- 3-5 tbsp heavy cream
- black food coloring (optional)
cake
- preheat the oven to 350 degrees F and line three 6-inch cake pans with parchment paper. in a large bowl, combine all of the dry ingredients and mix until incorporated. make sure that the brown sugar isn't in clumps. in another bowl, combine the oil, eggs, vanilla, and buttermilk and whisk together. pour the wet ingredients into the dry and mix until fully combined. divide the batter evenly among the cake pans and bake for 30-32 minutes or until a toothpick comes out clean. let the cakes cool for 10 minutes then carefully remove them from the pans to continue cooling. wrap in cling wrap until ready to use.
ganache
- place the white chocolate and all of the spices into a heat proof bowl. in a small pot, combine the heavy cream and pumpkin puree and place over low heat (i use a gas burner, so if you are using an electric one you can increase the heat to medium-low). constantly whisk the mixture until it starts to simmer or creates steam. when the pumpkin mixture is hot enough, pour over the white chocolate. constantly whisk the mixture until all of the chocolate is melted. put cling wrap over the bowl and place into the fridge to chill.
buttercream
- melt the chocolate in a microwaveable bowl. put the butter, powdered sugar, cocoa powder, melted chocolate, and vanilla into the bowl of an electric mixer fitted with a whisk attachment. whip on low and gradually increase speed, whipping for about 2 minutes or until light and fluffy. add in the heavy cream and continue whipping, about a minute. add in some black food coloring if desired.
Almond Butter Cake with a Pear Filling
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The idea for flavors just randomly pop into my head and sometimes I get so excited about a certain flavor combination that I just automatically have to make it right then and there. This almond butter cake is one of those cakes. The combination is packed with flavor from the almond butter, caramelized pears, and the brown sugar buttercream. It is so good! Like really good. Especially the buttercream!
The best buttercream ever
This ermine buttercream though has got to be my new favorite. Ermine buttercream is super light and fluffy and I thought Swiss buttercream was great! Honestly, when you try this buttercream, I promise you will never go back to any other type of buttercream that's ever been created. And yes, it is made with flour, which I thought was odd. Who makes buttercream with flour? Whoever created this odd concoction obviously knew what they were doing. It's usually made with granulated sugar but I thought that for the flavor profile I was going for that brown sugar would fit better. And was I right! This brown sugar ermine buttercream pairs perfectly with this almond butter cake.
Learn everything there is about edible printing
Want to learn how to get images onto cookies and even cakes and chocolates? Then check out my new online edible printing course that will guide you through everything you need to know about edible printing, from start to finish! You won't regret it! Not too sure if you want to buy something so pricey if you aren't sure you'd like it? Then you can certainly check out my array of edible paper images you buy and try out before making such a huge purchase.
Products I recommend
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almond butter cake
this almond butter cake is filled with a caramelized pear filling and a light brown sugar ermine buttercream.
cake
- 1 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1 tsp salt
- 10 oz jar almond butter (2 tbsp reserved for later use)
- 3 eggs
- 3/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup milk
- 1/2 cup boiling water
filling
- 2 pears (peeled, cored, and diced)
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp vanilla extract
- 1/4 cup water
buttercream
- 1/2 cup all-purpose flour
- 1 1/2 cup milk
- 1 tbsp vanilla extract
- 3 sticks unsalted butter (room temp)
- 1 3/4 cup brown sugar
- pinch salt
cake
- preheat the oven to 325 degrees F and prep three 6-inch cake pans. place a pot of water on the stove to boil. in the bowl of an electric mixer fitted with a paddle attachment, cream the almond butter, about a minute. scrape down the sides of the bowl. add in the eggs, oil, vanilla, milk and mix to combine. in another bowl, combine the flour, both sugars, baking powder and salt and whisk together. gradually add the dry ingredients into the wet. once the batter is fully mixed, add in the boiling water and incorporate into the batter. divide the batter evenly into the cake pans and bake for 30-35 minutes or until a toothpick comes out clean. let the cakes cool 10 minutes then carefully remove from the pans to continue cooling. wrap in cling wrap until ready to use.
filling
- place all of the ingredients into a small saucepan and place over medium-high heat. stir the ingredients together and then cover slightly with a lid. let cook, stirring occasionally, for about 15-20 minutes and until the sugar has become thicker and caramelized. the cook time also depends on the ripeness of the pears. make sure to try a piece at the 15 minute mark to see if they are soft and tender. (no one wants to bite into a hard piece of pear)
buttercream
- in a saucepan combine the flour and milk and place over medium-low heat. whisk the mixture constantly until it starts to thicken, about 8-15 minutes. (this depends on if you have a gas or electric stove top.) once thick remove from the heat. put the mixture into a bowl and mix in the vanilla extract. place cling wrap directly over the mixture so a skin doesn’t form. let cool until room temp. once at room temp, place the butter and sugar into the bowl of an electric mixer fitted with a whisk attachment. whip until light and fluffy, about 5 minutes. before adding the flour mixture, make sure there aren’t any clumps. if there are i suggest putting the mixture through a fine mesh sieve. add the flour mixture a spoonful at a time into the butter mixture. once the flour mixture is all added, whip on high for about a minute. the buttercream will resemble whipped cream.
assembly
- trim the tops off the cake to make it level. start with one layer and spread half of the reserved almond butter on top. i found it easier to heat it up in the microwave for a few seconds before hand. after the almond butter, spread a thin layer of the buttercream and then with a piping bag, pipe a dam around the sides of the cake. put half of the pear filling next. repeat with the second layer of cake. once the last layer of cake is stacked, spread a crumb coat on the whole cake. place the cake in the fridge to chill for at least 30 minutes or until the crumb coat has set. once set, spread a thicker layer of the buttercream on. pipe designs/boarders if desired.