Cookie Dough Mousse

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Cookies for Santa mousse dessert.

*Disclaimer: This post contains affiliate links. To learn more, please go here.

This is really the cutest most delicious thing that I've made in awhile. I found this adorable Santa chocolate mold on amazon and knew that I could have a little fun with it for a dessert. What's better than cookie dough and mousse for this??? It's definitely a project but the end result will have everyone asking you how in the world you made it.

I found the fun part to be to crack Santa open and then eating the mousse. It was still a little frozen when I tried it, but it tasted just like ice cream to me. With the cookie dough pieces in there, it was just like ice cream which makes it so good.

Change it up

For the mix-ins, I used chocolate chip cookie dough from the grocery store and some mini chocolate chips. I made a list down below of other fun options that you can use instead. Nuts or some candy bars would be great too! 

Can't find the Santa mold or don't want to use it? No worries! You don't have to use a mold if you don't want to. You can easily just put the mousse into a container and serve it in a bowl if you want. The Santa shape is just for fun and a cute appeal for the holidays that both kids and adults alike will find super cute and fun.

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cookie dough mousse

a santa chocolate shell that is filled with a creamy vanilla mousse that is mixed with cookie dough pieces and mini chocolate chips

mousse

• 6 egg yolks
• 1 cup granulated sugar
• 1 1/2 cup milk
• 1 tbsp vanilla extract
• 2 tsp powdered gelatin
• 1 tbsp water
• 1 1/2 cup heavy cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

mix-in options

• cookie dough
• mini chocolate chips
• chocolate candies
• sprinkles
• brownie pieces
• cake pieces
• nuts

mousse

1. bloom the gelatin in the 1 tbsp of water and set aside.  in the bowl of an electric mixer fitted with a whisk attachment, whip the egg yolks and granulated sugar until pale and fluffy, about 5 minutes. meanwhile, bring the milk to a boil. once hot, slowly temper into the whipped yolks. do this by pouring a little amount of the hot milk into the yolks and whisking together. keep doing this until all of the milk is added to the yolks. place the mixture over a double boiler and heat until it reaches 140 degrees F. stir in the bloomed gelatin and vanilla. place the mixture into a bowl and wrap with cling wrap and put in the fridge overnight, or until firm.
2. whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. add in the firm and chilled mixture and whip until fully incorporated. place into the fridge until ready to use.

assembly

1. i find it easier to melt the chocolate in the piping bags instead of in bowls. melt the chocolate as you need it and as you go.
2. you will pipe a small amount, one part of the mold at a time, and then use the paintbrush to spread the chocolate.
3. start by painting the white parts first in the molds, which includes the face, hair, beard, and white cuffs of the jacket, gloves, and hat.
4. let set, you can speed this process up by putting the mold into the freezer for a minute or two. you will do this between each color so they don't spread and mix together.
5. melt a little bit of yellow and fill in the buckle of the belt.
6. the next color you will want to do is the black, which includes the boots, gloves, and belt.
7. lastly, fill in the red, which includes the pants, jacket and hat.
8. spread a thick layer on both sides of the mold to fill in any thin spots to prevent the chocolate from breaking. you want the mold to be sturdy to hold the mousse and to prevent leakage or breaking.
9. carefully glue both sides of the chocolate molds together to make it 3D and to bring santa to life :)
10. to fill santa, i found it easier to put him back into the mold and then use chip clips or clothes pins to hold it together. this part might be a 2 person job if it seems a bit scary to you, or you can do what i did and just prop the mold up carefully between some heavy objects to keep it sturdy.
11. using a spoon or scoop, fill with a little of the mousse and then sprinkle in the mix-ins. keep doing this process until the mold is completely full.
12. to seal the bottom of the mold, either carefully pipe some candy melts on top and let set or make a small candy plaque to glue to the bottom with more chocolate.
13. if you notice any leaks coming through the sides of the molds (which i did!) i just placed the whole thing carefully into the freezer until it was completely solid and then carefully fill in the gaps with some chocolate.
14. i kept santa in the freezer until i was ready to serve him, and took him out for about 30 minutes beforehand. (he might get a little sticky on the surface, but it's fine)
15. crack open with a small hammer, spoon, or whatever you have on hand.

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

Smoked pumpkin cupcakes

Ginger cake with pumpkin buttercream

Devil's cake

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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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[video width="480" height="480" mp4="http://sugarbyalyx.com/wp-content/uploads/2018/11/spiced-pecan-cupcakes.mp4"][/video]

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

1. 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

1. 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

1. 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

1. 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!

Pumpkin ice cream

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

1. 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

1. 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.

Cap'N Crunch Ice Cream

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This cap'n crunch ice cream is like childhood to me. It's better than the typical bowl of cereal because it is ice cream! And I love ice cream! Who wouldn't want this for breakfast??? It's super easy to make and you and your family will love to eat it too.

Really the only time consuming part on making this cereal is to soak the cereal in the milk base. First you want to cook the ice cream base and then you will pour the cereal in. You will want to make sure that the cereal isn't floating and is completely submerged, so I put some tinfoil on top and push it down to the surface. Then you let it sit overnight in the fridge. Before you turn the ice cream, make sure you strain the cereal out.

Change it up!

You don't have to make it into a cap'n crunch ice cream. Have fun with it and use your favorite type of cereal instead! Fruit loops, cocoa puffs, luck charms. It's not hard at all to substitute with your favorite childhood breakfast.

Here are some more childhood classic treats!

Frosted animal cookies

Cereal milk cake

Bubble gum ice cream

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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 suggest the ice cream maker that I listed above. It's cheaper than others and it does it's job just like the other's. It's also easy to clean and super easy to use!

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cap'n crunch ice cream

this ice cream is nostalgia in a bowl. flavored with childhood cereal makes this ice cream the new breakfast treat

• 2 cup milk
• 1 1/2 cup heavy cream
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 cup cap'n crunch cereal

1. place the milk, heavy cream, sugar, vanilla, and salt into a small pot and bring to a boil, whisking to make sure the sugar dissolves. mix in the cereal and place the ice cream base into the fridge overnight to cool and to let the flavor increase. strain the ice cream base to remove the cereal 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.

Caramel Meringue Cookies

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These caramel meringue cookies are so easy to make and are incredibly delicious. They are as light as air, literally melt in your mouth and then you get a gooey chewiness from the caramel that surprises you in the center. Add a drizzle of dark chocolate on top and a sprinkle of sea salt and you have yourself an addicting treat.

Simply whip the meringue, pipe a small blob on the sheet pan, add a caramel candy, and then add more meringue on top. Make sure that the caramel is completely covered to prevent any leakage. I did this by using a small off-set spatula and then made a fun swirl on top of each cookie. feeling a little adventurous? Add a little food coloring to the meringue when you add the vanilla and salt and make a fun colored cookie.

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Products I recommend

I personally use and recommend this tool for this recipe and to have for everyday use. One thing that I highly suggest getting when making french macarons is a silpat. A silpat is a reusable parchment paper and it's such a great investment. I find it easier to use a silpat versus parchment paper when making french macarons because it doesn't move around but it also makes it easier to remove the cookies too.

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caramel meringue cookies

melt in your mouth meringue cookies that are stuffed with caramel

• 3 egg whites
• pinch cream of tartar
• 1 cup brown sugar
• 1 tsp vanilla extract
• pinch salt
• 24 caramel candies

1. preheat the oven to 200 degrees F and line a sheet pan with parchment paper. in the bowl of an electric mixer, whip the egg whites until foamy and then add the cream of tartar. continue whipping on high until soft peaks start to form and then gradually add in the brown sugar and whip until stiff peaks form and the meringue is nice and glossy. add in the salt, vanilla and food coloring if desired. place the meringue into a piping bag (you can even use a fun tip) and pipe a small blob on the parchment. place the caramel candies on top of each blob and then pipe more on top to encase the caramel. don't let the caramel show or else it will leak while baking. bake for 2 hours and let cool.

Lime Orange Blossom French Macarons

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I absolutely love french macarons. Especially these lime orange blossom French macarons. It's such a lovely little sandwich cookie that is so delectable and delicious to eat. Making them isn't so easy though. They come with so many challenges that makes you wonder if it's worth the effort in making them. Well, it is worth it if the results come out great! Some problems that you can have though include:

• Humidity
• Egg whites not whipping
• Dirty bowl and utensils
• A skin doesn't form when drying
• A foot doesn't grow
• The tops crack

The list really goes on and on; but to me it's worth it. Here's a small tip: Always use fresh egg whites! Always!! You have no idea how many times I had to throw away egg whites that just wouldn't whip because it came from a carton. Sometimes it works out and sometimes it doesn't, but using fresh egg whites will most likely guarantee a good result. Especially if you want to make these lime orange blossom french macarons. Which is something you definitely should be doing.

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Products I recommend

Now these french macarons are just so light in flavor and orange blossom tastes so fresh and amazing. If you haven't tried it before I highly suggest you do!

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lime orange blossom french macarons

these french macarons are refreshing with the light taste of orange blossom and a little tang from lime.

cookies

• 3/4 cup almond flour
• 1 1/2 cup powdered sugar
• 3 fresh egg whites
• 1/3 cup granulated sugar
• pinch cream of tartar
• 1/2 tsp lime zest
• 1 tsp lime juice
• food coloring (optional)
• sprinkles (optional)

buttercream

• 1 stick salted butter
• 2 cup powdered sugar
• 1/2 tsp orange blossom extract
• 1/4 tsp vanilla extract
• 1/2 tsp orange zest
• 1-2 tbsp water

cookies

1. preheat the oven to 300 degrees F. whip the egg whites and cream of tartar until foamy and gradually add in the granulated sugar. whip until stiff peaks form then add in the lime zest, juice, and food coloring. in a large bowl, sift together the almond flour and powdered sugar. gradually fold the egg whites into the dry ingredients. put the batter into a piping bag and pipe onto a sheet pan that is lined with a silpat (parchment works fine). bang the pan really good on the counter to release any air bubbles and then let the macarons sit to dry, about 30 minutes, or until it doesn't stick to your finger. add sprinkles before drying. you can test by lightly patting the tops, if it sticks then let it sit a little longer. once dry, bake for 16-20 minutes or until the bottoms of the macarons don't stick and come off the silpat clean.

buttercream

1. place all of the ingredients into a bowl of an electric mixer fitted with a whisk attachment and whip until light and fluffy, about 2 minutes.

White Chocolate Ice Cream with Roasted Strawberries

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You ready for this white chocolate ice cream with roasted strawberries on top? Because I most certainly am! This ice cream is incredibly sweet, but the strawberries help that just slightly. It's definitely one of those desserts that you can only have a little of at a time and something that you should share with your favorite person. 

Amplify it!

• Enjoy the ice cream with the roasted strawberries warm on top.
• Or have the roasted strawberries cold.
• Fold the roasted strawberries into the ice cream after it's churned.
• Puree the roasted strawberries to make it into a sauce.
• Blend the ice cream and strawberries together and make a milkshake.

Change it up!

Now this white chocolate ice cream with roasted strawberries is very sweet, and I know that not a lot of people are crazy fans of that. You can always change it up and add in something that will cut the sweetness. Instead of roasted strawberries, you could roast blueberries with some lemon juice or bananas even. Roasted peaches, pineapples, or even cherries. You can really roast any type of fruit and it will pair perfectly with this ice cream.

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Products I recommend

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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white chocolate ice cream

this white chocolate ice cream is super sweet and creamy, and topped with some roasted strawberries makes it a delicious treat!

ice cream

• 1 1/2 cup heavy cream
• 1 1/2 cup milk
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1 cup white chocolate

roasted strawberries

• 16 oz fresh strawberries (quartered)
• 1/4 cup granulated sugar
• 3 tbsp brown sugar
• 1 tsp vanilla extract
• pinch salt

ice cream

1. place the heavy cream, milk, sugar, vanilla, and salt into a small pot and bring to a boil, whisking to make sure the sugar dissolves. add in the white chocolate and whisk until fully melted then strain through a fine-mesh strainer. 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.

roasted strawberries

1. preheat the oven to 350 degrees F. in a bowl, combine all of the ingredients and toss until the strawberries are fully coated. spread the strawberries onto a sheet pan lined with parchment paper. place into the oven for 30 minutes. let cool.

Vanilla Cupcakes

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These super gorgeous vanilla cupcakes are what I just made for my friend's baby shower this past weekend. It was fun making these and piping all of the buttercream roses since I haven't done it in so long. The traveling though was something I would've loved to live without; having to drive 5 hours with these babies in my car isn't all that fun to do. At least it wasn't a cake. Can't wait for this baby girl to join us in the world soon. She is going to be so spoiled and loved by everyone she meets.

Change it up!

For these vanilla cupcakes you can really use any type of frosting you want. You could use a tangy cream cheese buttercream or even a dark chocolate buttercream. Really any kind of buttercream will go perfectly with these cupcakes.

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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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vanilla cupcakes

soft vanilla cupcakes covered in a light and airy vanilla buttercream

cupcakes

• 3 cup all-purpose flour
• 2 1/4 cup granulated sugar
• 1 tbsp baking soda
• 1 tsp salt
• 5 eggs
• 2/3 cup vegetable oil
• 1 tbsp vanilla extract
• 1 2/3 cup buttermilk

buttercream

• 4 sticks salted butter
• 6 cup powdered sugar
• 2 tsp vanilla extract
• 1-3 tbsp heavy cream

cupcakes

1. preheat the oven to 375 degrees F. place cupcake liners in the pans. in a large bowl combine the eggs, oil, vanilla, and buttermilk. in a separate bowl, combine the flour, sugar, baking soda, and salt. Add the wet mixture into the dry mixture and whisk until fully incorporated. divide the batter evenly among the cupcake pans and bake for 12-15 minutes or until a toothpick comes out clean. let cool and then remove from the pans.

buttercream

1. 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.

Coconut Cake with Strawberry Buttercream

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This coconut strawberry cake is so luscious and simple. It's a beauty to look at too. A soft coconut cake that is layered with a creamy strawberry buttercream and coconut chips to garnish. Not to mention the super pretty delicate flowers on top too. If you can't find coconut chips than don't worry! Decorate the cake in the way you want to. You don't have to do it exactly the way I did it; have fun with it and make it your own. Otherwise I've linked some coconut chips off of amazon that you can get down below.

Change it up!

Instead of using strawberries for this coconut strawberry cake, why not try using raspberries instead? Want to make it even more fun? Why not add in a filling? Instead of making strawberry buttercream, make a simple buttercream and a strawberry compote to fill the cake. Or you could make a lemon curd and pair it with the strawberry buttercream for a delicious summer treat!

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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coconut strawberry cake

a fluffy coconut cake with a simple strawberry buttercream that's garnished with coconut chips

cake

• 2 1/3 cup all-purpose flour
• 1 1/2 cup granulated sugar
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1/2 cup vegetable oil
• 2 eggs
• 1/4 cup egg whites
• 1 tsp vanilla extract
• 1/2 tsp coconut extract
• 1/4 tsp almond extract
• 1 cup coconut milk
• 2/3 cup half & half

buttercream

• 1/2 cup diced strawberries
• 3 sticks unsalted butter (room temp)
• 2 tbsp heavy cream
• 1 1/2 tsp vanilla extract
• pinch salt
• 6 cups powdered sugar

cake

1. preheat the oven to 350 degrees F and line three 6-inch cake pans with parchment paper. in a large bowl combine the flour, sugar, salt, baking soda, and baking powder and whisk together. in another bowl combine the egg whites, eggs, vegetable oil, vanilla, coconut and almond extracts, coconut milk, and half & half; whisk until incorporated. pour the wet mixture into the dry mixture and mix until fully combined. separate the batter evenly among the cake pans. bake for 30-35 minutes or until a toothpick comes out clean. let the cakes cool for 10 minutes and then carefully remove from the pans to continue cooling. wrap in cling wrap until ready to use.

buttercream

1. place the butter, fresh strawberries, heavy cream, vanilla, and salt into a bowl of an electric mixer fitted with a whisk attachment and whip until most of the strawberries have broken down, about 5 minutes. add in the powdered sugar  and continue whipping until well combined and light and fluffy.

Lemon Baked Alaska

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Since it's June and it's so freaking hot out I thought it would be a great idea to make something tangy, creamy, and cold: lemon baked Alaska.

This baked Alaska starts off with a pound cake base (that I may have bought from the store). On top of the base is a lovely dome of lemon ice cream that is stuffed with a light cream cheese mousse to help balance off all of the tang from the lemon. And to top it all off, a beautifully toasted meringue. It is so good, it reminds me of a orange creamsicle, but lemon flavored! I suggest making this dessert for a summer night barbecue that your family can enjoy on a hot night.

Toasting the Meringue

Now when it comes to toasting the meringue, don't do what I did. Please don't. I read that you can use a broiler to brown it if you don't have a torch (which I do have, but didn't feel like hunting down a propane canister all over Minneapolis just to use it). J figured "oh, I have a broiler in my oven! I'll use that instead." Well instead of getting a beautiful golden brown all over the baked Alaska, it only slightly burned the top.

Stupid. Annoying. Piece. Of. Crap.

So please use a torch! Or if you have a different method, then let me know in the comments! I'm always looking to learn new techniques from others.

Products I recommend.

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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lemon baked alaska

a simple pound cake topped with a dome of tart lemon ice cream with a cream cheese filling and toasted meringue

cake

• 6 inch (round pound cake (i bought mine from the store. you can always make your own favorite pound cake recipe too!))

filling

• 1 tbsp cream cheese
• 1/4 tsp vanilla
• 3 tbsp powdered sugar
• 1/3 cup heavy cream

ice cream

• 1/2 cup heavy cream
• 1 1/3 cup half and half
• 1/2 cup lemon juice
• 2 tsp lemon zest
• 1 1/3 cup granulated sugar (split)
• pinch salt
• 2 tsp vanilla extract
• 3 egg yolks

meringue

• 3 egg whites
• 1/3 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/4 tsp vanilla extract
• pinch of salt

filling

1. in a small bowl with a hand-held mixer, whip the cream cheese, vanilla, and powdered sugar until smooth. add in the heavy cream and whip until stiff peaks form. place the mousse into a silicone mold or a small bowl with plastic wrap and place into the freezer until solid.

ice cream

1. place  the half and half, heavy cream, lemon juice, lemon zest, pinch of salt, and 1 cup of the granulated sugar into a pot and bring to a boil. in a bowl, whisk together the egg yolks, vanilla, and the remaining 1/3 cup of sugar. once the milk mixture is at a boil, slowly pour into the egg yolks whisking at the same time to prevent the eggs to scramble. strain the base through a fine mesh sieve and place into the fridge over night. turn the ice cream base following the instructions of your ice cream machine. put 3/4 of the ice cream into a cereal size bowl lined with plastic wrap or tinfoil, place the small dome of frozen cream cheese mousse into the center, and then place the rest of the lemon ice cream on top and smooth out with a spatula. freeze overnight until solid.

meringue

1. place the egg whites, cream of tartar, vanilla, and salt in the bowl of an electric mixer fitted with a whisk attachment. start on low speed and slowly sprinkle the sugar into the egg whites. once all of the sugar is added, increase the speed to high and let whip until stiff peaks form, about 5 minutes.

assembly

1. place the pound cake on serving platter. carefully un-mold the ice cream and place on top of the cake. if you haven't made the meringue yet, place the cake and ice cream into the freezer and make the meringue. once the meringue is made, pipe of frost it onto the ice cream and down to cover the cake so nothing is exposed. using your torch, lightly brown the meringue. serve right away.

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

1. 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.
2. 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.

Sugar Redefined: Strawberry Vanilla Black Pepper Cake

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This strawberry vanilla black pepper cake that I will feature for Sugar Redefined. It's super fun, cute, and very pink! Fruity with a bite of fresh strawberry, a little kick with the black pepper, and a hint of sweetness from a lovely white chocolate ganache drip.

Sugar Redefined

I figured I should probably give some more detail on what Sugar Redefined contains. There are all sorts of weird flavors in this book that you probably would never have thought of. Some ingredients include: herbs, odd spices, like curry, fruits, veggies, and even spirits because who doesn't like a little extra in their cake? These ingredients are paired with the best side kicks to make the oddness stick out more but also blend in. I wouldn't purposely make a cake be beyond disgusting and inedible. So when you see curry, don't worry, it's with something that makes it so good that it will become your new favorite cake.

If you missed the lime and pink pepper corn cake feature of my new and very first book Sugar Redefined go check it out! Otherwise here is the strawberry vanilla black pepper cake that is also in the book!

always have that creative spark; find your inspiration and make it into something great

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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strawberry vanilla black pepper cake

this black pepper cake is layered with a strawberry white chocolate ganache and a strawberry black pepper swiss meringue buttercream. it's sweet with a little spicy and it's delicious!

cake

• 3 sticks unsalted butter (room temp)
• 1 1/2 cup granulated sugar
• 5 eggs
• 2 vanilla beans (scraped)
• 1 tsp vanilla extract
• 2 2/3 cup all-purpose flour
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 1/2 tsp salt
• 1 tsp fresh ground black pepper

buttercream

• 1 cup strawberries (cut and diced)
• 6 egg whites
• 1 3/4 cup granulated sugar
• 6 sticks unsalted butter
• 1 tsp vanilla
• 3/4-1 1/2 tsp fresh ground black pepper

ganache

• 2 oz heavy cream
• 2 oz white chocolate
• 1 tbsp dried strawberries (pulverized)

cake

1. preheat the oven to 375 degrees F. spray and line three 6-inch cake pans. in the bowl of an electric mixer fitted with a whisk attachment, beat the butter and sugar until pale and fluffy, about 3 minutes. scrape the sides of the bowl, add the eggs, vanilla bean, and vanilla and mix until incorporated. in a separate bowl, combine the flour, baking powder, baking soda, salt, and black pepper. add the dry mixture and the buttermilk alternating starting and ending with the dry in three parts. divide the batter evenly among the cake pans and bake for 35-40 minutes or until a toothpick comes out clean. let cool 10 minutes then carefully remove from the pans and continue cooling. (suggested to use a sheet pan with raised edges as this cake gets tall and more spill over the edges.)

buttercream

1. for the buttercream, place the egg whites and sugar into the bowl of an electric mixer and place that over a pot of boiling water to create a double boiler. whisk together and let sit until the sugar has fully dissolved. using a whisk attachment, whip the egg whites until a meringue forms, about 3 minutes, and then slowly add the butter. let whip until fully incorporated, on high, for about 4 minutes. add the vanilla and black pepper.

ganache

1. for the ganache, place all the ingredients into a microwaveable bowl and heat in 15 second bursts, stirring, until the chocolate is melted. let cool.

assemble

1. to assemble, spread some buttercream on the first layer of cake, pipe around the edge of the cake, add the sliced strawberries, pushing them into the buttercream and top with more buttercream. repeat with the second layer of cake. Pour the ganache over the top of the frosted cake and let drip over the sides.

Sugar Redefined: Lime & Pink Peppercorn Cake

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I finally finished my very first book, Sugar Redefined. I'm so excited to actually accomplish something even though it was a self-published project, it was fun to experiment and learn in putting something together. To give you a little taste I will be posting 2 of the recipes from Sugar Redefined to give you an idea of what you will find. Starting with this lime pink peppercorn cake.

This cake features lime and pink peppercorn. It's a very interesting flavor combination that actually has a bit of a story to it. In my last year of college my friends and I got accepted into a study abroad program in Italy. It was such an amazing experience and to end college in such a fun way with my friends was perfect.

One thing that I discover when visiting other countries is the odd flavored snacks that you find. This cake was inspired by a bag of potato chips! Yes, potato chips. Flavored with lime and pink peppercorn. My thought was if this combination is so good in a salty way, then it has to be good in a sweet way. So why not make it into a cake and add a tangy cream cheese frosting to go with it?

The cake.

Not only is the inside fun and different but the outside of this cake is to. I love the colors of the lime green and pink which helps highlight what the flavors are. You have green representing the lime and the pink for the pink peppercorn. It's so cute and pretty on the outside but with a tangy, slightly spicy flavor on the inside.

The book

This is what sugar redefined represents. Odd flavors that you would never expect to see in a dessert. Some people get super curious with odd trends in the food world, like charcoal ice cream. Why not try out this fun book filled with surprises and beautiful cake photos that you can try at home and join in on all the fun?

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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lime pink peppercorn cake

this cake is citrusy with a fun twist of pink peppercorn throughout and a generous layering of cream cheese frosting on top.

cake

• 2 cups all-purpose flour
• 1 1/4 cup granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 1/2 tbsp pink peppercorns (crushed)
• 2/3 cup vegetable oil
• 3 eggs
• 1 tsp vanilla extract
• zest + juice of 3 limes
• 3/4 cup buttermilk

buttercream

• 8 oz cream cheese
• 2 sticks unsalted butter
• 5 cups powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp heavy cream

cake

1. preheat the oven to 350 degrees F and spray and line three 6-inch cake pans. in a bowl, combine the flour, sugar, baking powder, baking soda, salt, and crushed pink peppercorns and mix together with a whisk. in a separate bowl, combine the oil, eggs, vanilla, lime zest and juice, and the buttermilk and whisk together until fully mixed. pour the wet mixture into the dry and mix until fully combined. evenly divide the batter among the cake pans and bake for 30-35 minutes or until a toothpick comes out clean. let cool 10 minutes, then carefully remove the cake and continue to cool.

buttercream

1. in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese and butter and beat until smooth, about 2 minutes. scrap down the sides of the bowl and then add the vanilla and powdered sugar and continue mixing until fully combined. gradually add in the heavy cream until it is a spreadable consistency.

Cereal Milk Cake

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I love fruit loops! It may be some little kid food but I still consider myself a kid sometimes. So why not have a nice big bowl of fruit loops or even better, a fruit loop cereal milk cake?

This is a very light and flavorful cake with a yummy fruit loop flavor and a fluffy cereal milk frosting to go with it. To get this cake though it will be an overnight process, but the wait is so worth it.

The process is pretty simple by just soaking the cereal in the milk overnight to get the flavor absorbed. To make it even more over the top you can blend the cereal and the milk together. When you are making this cake, the smell is so good it made me crave a bowl of cereal. Too bad all the cereal went to the cake.

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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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cereal milk cake

this cake is childhood, filled with cereal milk and a creamy ermine buttercream. it's best to have cake for breakfast.

cereal milk

• 2 1/2 cup fruit loop cereal
• 3 cup milk or almond milk

cake

• 2 sticks unsalted butter (room temp)
• 1 cup granulated sugar
• 3 eggs
• 1 tsp vanilla extract
• 1 tsp salt
• 2 tsp baking soda
• 1 1/2 cup all-purpose flour
• 1 1/4 cup cereal milk
• rainbow sprinkles (optional)

• 1 cup cereal milk
• 5 tbsp all-purpose flour
• 2 sticks unsalted butter (room temp)
• 1 cup granulated sugar
• 1 tsp vanilla extract

cereal milk

1. place the cereal and the milk in a bowl and soak overnight in the fridge. the next day, blend the cereal and milk together until smooth. if there are any small cereal clumps i left them in the milk, but you can strain it as well. you need a total of 2 1/4 cups of the cereal milk for the whole recipe. if you are short on milk from the cereal absorbing it, just add more milk until you have the right amount.

cake

1. preheat the oven to 350 degrees F. spray and line three 6-inch cake pans. in the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar until pale and fluffy, about 1 minute. scrape the sides of the bowl, add the eggs, and vanilla and mix until incorporated. in a separate bowl, combine the flour, baking soda, and salt. add the dry mixture and the cereal milk alternating starting and ending with the dry in three parts. fold in the sprinkles if desired. divide the batter evenly among the cake pans and bake for 30-35 minutes or until a toothpick comes out clean. let cool 10 minutes then carefully remove from the pans and continue cooling.

buttercream

1. in a saucepan combine the flour and cereal 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. 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.

Jasmine Chocolate Cake

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Happy Valentines day... I think. I'm not a fan of this holiday, probably because I've never actually got to celebrate it with anyone. At least I'm not the only one who is in the same boat. Am I right? But at least I have this jasmine chocolate cake to love my stomach instead.

This jasmine chocolate cake is actually inspired by someone who I deeply care about and stupidly fell in love with. Oops. Jasmine is his favorite flower and it's special to him so I wanted to make something that would make him happy. Which is something that makes me happy in turn. 

Cake is love.

Now although he may not feel the same way and I'll never get to celebrate this stupid holiday with him, I'm just glad that I stupidly fell for the idiot no matter how much that it hurts. Like the saying goes, it's better to have love and lost then never loved at all. Not to mention that time heals all wounds. And cake. Cake heals all wounds too. I love cake.

P.S. He loved it. So I hope that you will love it too!

Products I recommend.

For this cake I recommend buying this jasmine tea to get the most flavor. If you can't find it in your local grocery store or have the time to wait for an amazon delivery, than I suggest getting this jasmine green tea instead. Enjoy yourself a hot glass of tea while you make this cake too! I add in some honey and lemon in mine and it's delish!

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Jasmine Chocolate Cake

a rich chocolate cake that is flavored with jasmine tea for a slight floral flavor

jasmine tea

• 1 cup water
• 4 jasmine tea bags

cake

• 1 1/3 cup all-purpose flour
• 1 1/2 cup granulated sugar
• 3/4 cup cocoa powder
• 1 tbsp baking soda
• 1 1/2 tsp salt
• 3 extra-large eggs
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 3/4 cup buttermilk
• 1 cup chocolate (chopped)
• 3/4 cup of the jasmine tea water

buttercream

• 5 oz egg whites
• 1 1/2 cup granulated sugar
• 3 sticks unsalted butter
• 1 tsp vanilla extract
• 1-2 jasmine tea bags (optional)

cake

1. preheat the oven to 350 degrees F. spray and line three 6-inch cake pans. place the jasmine tea bags and water into a pot and bring to a boil for 5 minutes. let sit until cool to let the jasmine tea infuse into the water. measure out 3/4 cup of the jasmine tea and poor over the 1 cup of chocolate and mix until chocolate is melted. set aside.

2. in a large bowl combine the flour, sugar, cocoa powder, baking soda, and salt and mix together. in another bowl whisk together the eggs, oil, vanilla,and buttermilk. add the wet ingredients to the dry and whisk together until fully combined. add in the jasmine tea water and chocolate mixture and mix until incorporated.

3. divide the batter evenly among the cake pans and bake for 30-35 minutes or until a toothpick comes out clean. let cool 10 minutes and then carefully remove from the cake pans to continue cooling. wrap in cling wrap until ready to use.

buttercream

1. in the bowl of an electric mixer combine the egg whites and the sugar and place over a pot of boiling water. whisk together until the sugar dissolves. once the sugar is dissolved, place on the mixer fitted with a whisk attachment and whip on high until a meringue forms and the bottom of the bowl is no longer hot. slowly add in the butter and continue whipping until the mixture comes together and doesn't look curdled. add in the vanilla and the jasmine tea leaves (removed from the bag) and mix until just combined.

Basil Ice Cream

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I love basil. The smell of it and to just eat it. Especially on pizza! But it's perfect for dessert too. Like this basil ice cream. This ice cream is made by steeping the basil leaves in the hot ice cream and leaving it over night to chill in the fridge. This way the basil infuses into the milk leaving behind that lovely herbal flavor.

Change it up!

Want to try a different herb instead of basil? I suggest giving mint a try! Make a classic ice cream with fresh mint and then fold some mini chocolate chips into the mix for a fresh mint chip ice cream! Put some into a waffle cone for a snack or just do what I do and eat it straight from the container. 

Amplify it!

Make this ice cream into a summer fresh sundae! Add in some fresh berries, like strawberries and blackberries and some lemon whipped cream on top.

Better yet, pair it with some lemon juice, milk, fresh blueberries and some vanilla vodka in a delicious milk shake. Perfect for a hot summer day!

Other summer fresh recipes!

Here are some other fun summer recipes that you can enjoy. Grab some fresh fruit from the garden or make a classic dessert into something new.

Passion fruit pavlova

Key lime pie ice cream

Strawberry rhubarb deep dish pie

Products I recommend.

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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basil ice cream

ice cream infused with fresh basil leaves for a lovely herbal dessert

• 1 1/2 cup milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1/2 oz fresh basil
• zest of a lemon
• 3 egg yolks

1. place some of the milk and the basil leaves into a food processor until the mixture is nice and smooth. put the basil mixture, the rest of the milk, heavy cream, 3/4 cup of the granulated sugar and the lemon zest into a pot and bring to a boil.

2. in a bowl, whisk together the egg yolks and the remaining 1/4 cup of sugar.

3. once the basil mixture is at a boil, slowly pour into the egg yolks whisking at the same time to prevent the eggs to scramble. strain the base through a fine mesh sieve and place into the fridge over night.

4. turn the ice cream base following the instructions of your ice cream machine. put the ice cream into a freezable container and freeze for at least an hour, preferably overnight.

Vanilla Cake with Chocolate Frosting

This classic vanilla cake with chocolate frosting combo is needed at every birthday party! A perfect vanilla cake that isn't too sweet and is surrounded with a creamy chocolate buttercream; and of course all the sprinkles you can imagine.

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Who doesn't love a great classic cake? This vanilla cake with chocolate frosting is the atypical dessert for most birthday parties, as you get a little bit of both worlds. Unless you go for a marble cake, but this cake is better in my opinion. 

It's a soft, moist vanilla cake that isn't all that sweet in my opinion. Maybe that's just me and it is a lot sweeter to other people. For me it's the chocolate frosting that really makes this cake special. It's filled with all the cocoa that all good chocolate frostings need!

Change it up!

Now I know that a vanilla cake with chocolate frosting is just so basic. But that's why it's called a classic. But that doesn't mean you can't make it fun and make it yours. Add a fun filling, like Oreo's or add some chocolate candies. Make it a Neapolitan cake and add in some sliced strawberries into the mix! You can't go wrong a good vanilla, chocolate, strawberry combo.

Make it extra!

If you are making this for someones big birthday celebration, than you should load it up with sprinkles and all the candles. Make it look fabulous! Add in some of those fun sparklers and adorable shaped candles that look like animals!

Make it even more fun and turn it into a pinata cake! Just hollow out the center and fill it with all the goodies. Chocolate, gummy bears, mini cookies. The works! It's a birthday cake so make it specials.

Other recipes you might like!

Cookie butter cake

Cherry lime cake

Cereal milk cake

vanilla cake

a classic vanilla cake that is generously layered with chocolate buttercream

cake

• 2 sticks unsalted butter
• 1 1/2 cup granulated sugar
• 4 eggs
• 1 tbsp vanilla extract
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 1/2 cup all-purpose flour
• 1 1/2 cup buttermilk

buttercream

• 2 sticks unsalted butter
• 2/3 cup boiling water
• 1 cup cocoa powder
• 8 cups powdered sugar
• 1 tsp vanilla

cake

1. preheat the oven to 350 degrees F. spray and line three 6-inch cake pans.

2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar until pale and fluffy, about 2 minutes. Scrape the sides of the bowl, add the eggs and vanilla and mix until incorporated.

3. in a separate bowl, combine the flour, baking powder, baking soda, and salt. Add the dry mixture into the butter mixture and mix until almost incorporated. with the mixer still running, slowly add in the buttermilk. continue mixing until fully incorporated.

4. divide the batter evenly among the cake pans and bake for 30-35 minutes or until a toothpick comes out clean. let cool 10 minutes then carefully remove from the pans and continue cooling.

buttercream

1. 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.

Almond Raspberry Cupcakes

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Aren't these little guys just so cute! I'm in love with the way these almond raspberry cupcakes turned out: light, fluffy, and lots of fruity flavor!

Now these cupcakes are super simple to make. The recipe is small so there won't be a gazillion cupcakes sitting around on your counter either. I find that to be a good thing because if I have a ton of cupcakes sitting on my counter it would be my breakfast, lunch and dinner until they were all gone. And since these almond raspberry cupcakes are so light you could eat like three in a sitting.

Change it up!

These cupcakes are delicious as they are but what if you don't like raspberries? Well that's a simple fix! Simply swap the raspberries out for your favorite berry. You can use strawberries, blueberries or blackberries. Even do multiple berries for fun! 

One thing you could even do is instead of almond extract in the cupcakes you could lemon extract, or even better. Princess extract!

Swiss meringue buttercream

One thing that I notice is that lots of people don't know how to make swiss meringue buttercream. There are a lot of hit and misses when it comes to making it, but they are super easy to fix. Sign up below to get my buttercream guide for free to learn about the hit and misses on making swiss buttercream and others too!

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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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almond raspberry cupcakes

fluffy almond cupcakes topped with a fresh raspberry swiss meringue buttercream

cupcakes

• 3 egg whites
• 1/4 cup granulated sugar
• 3/4 cup cake flour
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup oil
• 1/2 cup milk
• 1/2 tsp vanilla extract
• 1 tsp almond extract

buttercream

• 1 cup fresh raspberries
• 1 tbsp granulated sugar
• 3 oz egg whites
• 1/2 cup sugar
• 2 sticks unsalted butter
• 1/2 tsp vanilla extract

cupcakes

1. preheat the oven to 350 degrees F. line cupcake tins with liners.

2. in the bowl of an electric mixer fitted with a whisk attachment, whip the egg whites and 1/4 cup sugar until stiff peaks form and then set aside.

3. in a large bowl mix together the cake flour, flour, sugar, baking soda, and salt. Scrape the sides of the bowl.

4. in a separate bowl, combine the oil, milk and extracts. add the wet mixture to the dry mixture and slowly mix until incorporated.

5. Gently fold in the egg whites. scoop the batter into the cupcake liners and bake 12-14 minutes or until a toothpick comes out clean. Let cool.

buttercream

1. in a small pot bring the raspberries and 1 tbsp sugar to a boil. strain the raspberries into a bowl to remove the seeds and let cool.
2. place the egg whites and the sugar in the bowl of an electric mixer and place over a pot of boiling water to create a double boiler, whisking together until the sugar dissolves. The mixer fitted with a whisk attachment, whip the egg whites on high until a meringue forms, about 3 minutes. slowly add in the butter and continue mixing for 2 minutes. add in the vanilla and raspberry sauce and mix until the buttercream comes together.

Princess Ice Cream

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I did it. I bought myself an ice cream maker. Still debating if it's the best or worst decision I have ever made. Good being that, hey I get to have ice cream whenever I want! Bad being that I get to have ice cream whenever I want. Really no win-win situation here if you ask me. I will most likely gain like 100 pounds just because of this machine. Uffdah...

So this princess ice cream is very addictive. It of course features my most favorite thing ever. Princess extract. I find that whatever you put this extract in, it makes the food very addicting and you cannot stop yourself from devouring every single last morsel.

This princess ice cream is just a very simple vanilla base with a tart raspberry swirl added into it. The raspberry definitely adds in to the flavor and makes this ice cream so delectable! I seriously cannot stop eating this stuff. And if you don't have an ice cream maker, then i highly suggest you get the cuisinart frozen yogurt maker. It is super affordable and you cannot go wrong with this choice. It only costs about $40-$60 depending on where you buy it and if it's used or new, but amazon is definitely the best way to go for the best price. Get this machine if you don't have one and get the princess extract along with it and make this ice cream ASAP!

Other recipes that features princess extract.

If you don't know what princess extract is all about, it's this medley of flavors combined into one. Lemon, almond and vanilla all mixed together that creates this deliciously addicting combo for all baked goods. Here is a list of cookies that uses this extract.

Frosted animal cookies

Funfetti sandwich cookies

Slice & bake cookies

Products I recommend.

Above are some products that I personally use and recommend for this recipe and to have for everyday use. I highly suggest the ice cream maker that I listed above. It's cheaper than others and it does it's job just like the other's. It's also easy to clean and super easy to use!

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princess ice cream

vanilla ice cream flavored with princess extract and a raspberry swirl

raspberry swirl

• 1 cup fresh raspberries
• 1/4 cup granulated sugar

ice cream

• 2 cups milk
• 1 1/2 cup heavy cream
• 1 cup granulated sugar
• pinch salt
• 1 tsp princess extract
• 1/2 tsp vanilla extract

raspberry swirl

1. place the ingredients into a small pot and bring to a simmer, letting the raspberries disintegrate and liquefy, about 5 minutes. strain the raspberries through a fine mesh sieve and place the sauce into the fridge to cool.

ice cream

1. place all of the ingredients into a small pot and bring to a boil, whisking to make sure the sugar dissolves. 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 1/3 of the ice cream into a freezer safe container and take some of the raspberry sauce and swirl into the ice cream. repeat the process layering the ice cream and swirling the raspberry sauce. place the ice cream into the freezer for 1-2 hours to harden.