Rainbow Layer Cake

My sister and her two kids have been staying with me for the last two weeks and it has been so fun to have them here.  My niece had her 4th birthday while she was here, so of course I had to make her a fabulous birthday cake!  I saw the idea for this cake, and figured it couldn't be too hard.  I've seen recipes making this cake from scratch, but I decided to use cake mixes.  Just for simplicity.  And for my sanity. Sometimes the two go hand in hand.  I prepared the mixes using a whole egg instead of just the egg white called for on the package, and I baked the cakes in a 9 inch round cake pan.  For the frosting, you can use home made or storebought.  I made my own frosting, and I'll tell you what.  It totally elevated this cake.  This cake was devoured in record time, and it was enormous.  When you look at the frosting recipe, don't panic.  It looks like a gigantic recipe.  And it kind of is.  But keep in mind that this is a gigantic cake.  Six layers people. We're talking cake for days weeks.  If you decide to use storebought frosting, you will need 3 cans of whichever flavor you want.  For the colorful licorice, I had some technical difficulty.  Originally, I placed the licorice at an angle and trimmed the tops, thinking that it would be not to hard to cut the cake at an angle to match the licorice.  I was wrong.  After reducing several pieces of cake to a giant pile of crumbs, I repositioned the licorice to be straight up and down, which made it no big deal to slice.  This cake looks amazing when decorated, and is so fun when you slice into it!

Rainbow Layer Cake

Cake:

Pillsbury Red Cake Mix Pouch (8.25 ounces)

Pillsbury Orange Cake Mix Pouch (8.25 ounces)

Pillsbury Yellow Cake Mix Pouch (8.25 ounces)

Pillsbury Green Cake Mix Pouch (8.25 ounces)

Pillsbury Blue Cake Mix Pouch (8.25 ounces)

Pillsbury Purple Cake Mix Pouch (8.25 ounces)

4 cups water, divided (2/3 cup for each cake mix)

1 1/2 cups oil, divided (1/4 cup for each cake mix)

6 eggs (1 for each cake mix)

Frosting:

3 sticks butter

1 1/2 cups vegetable shortening (preferably Crisco)

1/4 teaspoon salt

1 1/2 teaspoons lemon extract

1 1/2 teaspoons almond extract 

1 1/2 tablespoons meringue powder

3 pounds powdered sugar

4 tablespoon milk (optional)

3 packages of rainbow colored licorice

Gummy Bears

Rainbow Sprinkles

Preheat the oven to 350F.  Grease and flour 2 9 inch round cake pans.

For the cake, prepare the red cake mix using 2/3 cup water, 1/4 cup oil, and 1 egg.  Stir until well blended, then pour the batter into one of the prepared pans.  Repeat process with the orange cake mix, pouring the batter into the second prepared pan.  Bake the cakes in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.   Cool for several minutes in the pan, then turn the cake out of the pan and let cool completely on a cooling rack.  Repeat the process with the yellow, green, blue, and purple cake mixes, regreasing and flouring the pans between uses.  Cool all of the cake layers completely.

For the frosting, cream together the butter, shortening, and salt in the bowl of a stand mixer. Add the lemon and almond extracts and beat until well blended. Turn off the mixer and add the meringue powder and half of the powdered sugar. Mix on low speed until blended. Mix in the remaining powdered sugar a little at a time, and scraping down the sides and bottom of the bowl, until all the sugar is mixed in. Turn the mixer up to medium and beat until smooth and creamy.  If the icing seems too thick to spread, beat in enough milk to reach the desired consistency.

To assemble the cake, level the cakes if necessary.  Spread a little bit of frosting on a serving plate to adhere the first layer to the plate.  Place the purple cake layer upside down on the plate.  Spread with a thin layer of frosting.  Place the blue cake layer upside down on top, and spread with a thin layer of frosting.  Repeat with the green layer, then the yellow layer, then the orange layer, then the red layer on the very top.  Spread frosting over the top and sides of the cake.  Press the licorice onto the sides of the cake, in the red, orange, yellow, green, blue, purple pattern until the entire circumference of the cake is covered with licorice.  Using kitchen shears, trim off the licorice that extends over the top of the cake.  Sprinkle the rainbow sprinkles over the top of the cake, and place the gummy bears around the top edge of the cake.  Makes 36 - 48 servings.

Enjoy!  -Cardamommy

Blueberry and Cherry Almond Oatmeal Cookies

Do you guys remember these cookies? I may have declared them my favorite oatmeal raisin cookies ever?  Well, I'm totally making them again, but turning them into blueberry and cherry almond!  I love mixed berries in my cookies.  I think that the flavors are just wonderful, and a really fun change from raisins (which I also enjoy!).  The almond extract is enough to give it a good almond flavor, but doesn't overpower the cinnamon or the berries in this cookie. 

Blueberry and Cherry Almond Oatmeal Cookies

1/2 cup dried blueberries
1/2 cup dried cherries
1 1/2 sticks butter, room temperature
1 cup packed brown sugar
6 Tablespoons granulated sugar
1 1/2 cups all purpose flour
4 teaspoons cinnamon (I used Vietnamese Cinnamon)
2 teaspoons baking soda
1 teaspoon salt
2 cups old fashioned oatmeal
1 egg
1 teaspoon vanilla extract
3/4 teaspoon almond extract

Place the blueberries and cherries in a bowl and cover with very hot water.  Let sit for about 30 minutes, then drain.

Cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Add the flour, cinnamon, baking soda, and salt, and beat until just blended.  Beat in the oatmeal, raisins, egg, vanilla, and almond extract until incorporated.

Scoop the dough into tablespoon size balls and place close together on a waxed paper lined baking sheet (or use a large flat tupperware container).  Flatten each ball of dough, then cover well with plastic wrap and refrigerate for four days (not necessary but highly recommended!!!).

When you are ready to bake the cookies, preheat the oven to 350F.  Line a baking sheet with parchment paper.  Arrange the dough balls on the baking sheet, and bake for about 10 minutes, or until the cookies are browned at the edges, but still soft in the middle.  Remove from the oven and let cool for several minutes on the pan.  Transfer to a cooling rack to cool completely.  Makes about 4 1/2 dozen cookies.

Enjoy!  -Cardamommy

Blueberry and Raspberry Filled White Layer Cake

I've had my eye on this ice cream cake for a while now, but I wanted to turn it into a regular cake, no ice cream.  Is that weird?  Maybe, but I am a sucker for a fantastic layer cake, and this one looked like it would fit the bill.  Lovely white cake layers filled with home made blueberry and raspberry filling and covered with my favorite ever white frosting!  What's not to love here?  I may have to go into hiding with this cake so I don't have to share!

Blueberry and Raspberry Filled White Layer Cake

Blueberry Filling:
12 ounces fresh blueberries
1/3 cup granulated sugar
2 Tablespoons light corn syrup
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
2 teaspoons water

Raspberry Filling:
12 ounces fresh raspberries
1/3 cup granulated sugar
2 Tablespoons light corn syrup
1 teaspoon fresh lemon juice
1 Tablespoon cornstarch
1 Tablespoon water

Vanilla Almond Cake:

3 cups all purpose flour

2 3/4 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 1/2 cups butter, room temperature

2 1/4 cups granulated sugar

2 eggs

2 teaspoons vanilla extract

1 teaspoon almond extract

1 1/2 cups milk

Buttercream Frosting:

1/2 pound (2 sticks) butter

1 cups vegetable shortening 

1/4 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon butter flavoring

1/4 teaspoon almond extract

1 tablespoon meringue powder

2 pounds confectioners’ sugar, sifted

4 tablespoon milk (if needed)

For the blueberry filling, combine the blueberries, sugar, corn syrup, and lemon juice in a saucepan and bring to a boil, stirring constantly.  Reduce heat and simmer, stirring frequently, for 10 to 12 minutes,  or until thickened slightly.  In a small bowl, stir together the cornstarch and water until smooth.  Pour into the blueberry filling mixture, continuing to cook and stir for another minute, or until thick and bubbly.  Transfer the filling to a bowl, and refrigerate, uncovered until cold. (If making ahead, once the filling is cold, cover with a lid or plastic wrap until ready to use.)

For the raspberry filling, combine the raspberries, sugar, corn syrup, and lemon juice in a saucepan and bring to a boil, stirring constantly.  Reduce heat and simmer, stirring frequently, for 10 to 12 minutes,  or until thickened slightly.  In a small bowl, stir together the cornstarch and water until smooth.  Pour into the raspberry filling mixture, continuing to cook and stir for another minute, or until thick and bubbly.  Transfer the filling to a bowl, and refrigerate, uncovered until cold. (If making ahead, once the filling is cold, cover with a lid or plastic wrap until ready to use.)

Preheat the oven to 350F.  Grease 3 8-inch cake pans, and line the bottom with parchment paper, and lightly grease the parchment.

For the cake, in a small bowl, combine the flour, baking powder, salt, and baking soda.  In a large bowl, cream together the butter and sugar until light and fluffy.  Beat in the eggs, vanilla extract, and almond extract until incorporated.  Beat in 1/3 of the flour mixture until incorporated.  Add half of the milk and beat until blended.  Beat in half of the remaining flour, followed by the remaining milk, and end by beating in the rest of the flour, just until no streaks of flour remain.  

Divide the batter evenly among the three prepared pans, and bake in the preheated oven for 25 to 27 minutes, or until a toothpick inserted in the centers comes out clean.  Remove cakes from the oven and let cool in the pans for about 10 minutes.  Carefully turn the cakes out of the pans and place on a cooling rack to cool completely before assembling the cake.

For the frosting, combine the butter, shortening, and salt in a large bowl and beat on low speed for 5 minutes. Add the vanilla, butter flavor, and almond extract and beat until well blended. Turn off the mixer and add the meringue powder and half of the confectioners’ sugar. Mix on the slowest speed the mixer has. Mix in the remaining sugar 1/2 cup at a time, until all the sugar is mixed in. Turn the mixer up to medium and beat until smooth and creamy. This should take about 5 minutes. If the icing seems too thick to spread, beat in enough milk until the desired consistency is reached.

To assemble the cake, level the cakes if necessary.  Place one cake layer on a serving plate.  Spread evenly with the blueberry filling.  Place the second cake layer on top of the blueberry filling.  Spread the raspberry filling evenly over the second cake layer.  Place the last cake layer on top of the raspberry filling.  Spread the frosting over the top and sides of the cake (you may have frosting leftover).  Pipe decorations, if desired, or garnish with sprinkles.  Makes 1 3-layer cake.

Enjoy!  -Cardamommy

Coconut Almond Granola Rice Krispie Treats

Several weeks ago, I made this granola specifically so i could use it for these Coconut Almond Granola Rice Krispie Treats.  It was so easy and they were so perfect.  These amazing rice krispie treats will fulfill your every dream.  I can't even express how delicious these are! A delicious mix of  rice krispies, granola, coconut, almonds, and chocolate is held together by sweet gooey marshmallow.  So easy to put together, and so perfect for any occasion!

Coconut Almond Granola Rice Krispie Treats

3 cups rice krispies
2 cups granola (Make your own, or use store bought)
1 cup shredded coconut
1/2 cup sliced almonds
1 bag (10 ounces) marshmallows (you can use large or mini)
3 Tablespoons butter
1/2 teaspoon coconut extract
1/2 teaspoon almond extract
1 cup mini chocolate chips

Grease a 9x13 inch baking dish.  

In a large bowl, stir together the rice krispies, granola, coconut, and almonds.

Place the marshmallows and butter in a large bowl.  Microwave in 30 second intervals, stirring after each, until the marshmallows are melted and smooth.  Stir in the coconut and almond extracts.  Add the rice krispies mixture and stir until evenly coated with the marshmallow.  Let cool for a couple of minutes, then very quickly stir in the mini chocolate chips and transfer the mixture into the prepared pan.  Lightly spray your hands with cooking spray and press down on the treats gently to form an even layer.  Refrigerate the treats until firm, then cut.  Makes 24 servings.

Enjoy!  -Cardamommy

Honey Vanilla Almond Granola

I don't make granola very often, but when I do it disappears so fast! A nibble here, a bowl there, breakfast, snacks, toppings, and it's gone! This time I wanted to make it for a recipe I'm going to try out. I put granola on my grocery list, but then thought, why can't I just make it myself? So. I used this recipe as a basic outline, then added and tweaked to fit what I wanted it to be. It turned out so great, it might be our favorite so far! Note: I made a second batch of this granola using quick oats instead of old fashioned oats just to experiment with the consistency. The quick oat batch had a consistency more like what you get from store bought granola. Make it how you love it best!

Honey Vanilla Almond Granola

5 cups old fashioned oats
2 1/2 cups sliced almonds
1/2 cup coconut oil
1/3 cup honey
1/4 cup brown sugar
1/2 teaspoon cinnamon
1 Tablespoon vanilla extract
1/2 teaspoon almond extract
2 egg whites

Preheat the oven to 300F.  Lightly grease a half sheet pan.  Set aside.

In a large bowl, combine the oats and almonds. Set aside.

In a smaller bowl, stir together the coconut oil, honey, brown Sugar, and cinnamon. Place in the microwave and heat in 30 second intervals, stirring after each until bubbly. Be careful that it doesn't boil over in the microwave.  Stir in the vanilla and almond extract.  The mixture will bubble up a bit. Pour the honey mixture over the oats and stir until evenly moistened.

Place the egg whites in a bowl and beat until white and foamy. You don't need peaks here, just foam.  Stir the foamy egg whites into the oat mixture. Pour the granola onto the prepared pan and press firmly into an even layer.

Bake the granola for 30 to 40 minutes, or until golden brown. Do not stir. This plus the egg whites will keep the granola in those lovely clumps.  Remove granola from the oven and let cool completely. Break the granola into pieces and store in an airtight container.  Makes about 12 cups.

Enjoy!  -Cardamommy

Almond Lemon Sticky Buns

In the cinnamon roll versus sticky bun match up, I am definitely a cinnamon roll king of girl.  Hands down.  I love that luscious frosting on top.  I don't think I've ever even make sticky buns, but here we are.  And not just any old regular sticky bun, either.  Almond Lemon Sticky Buns.  Could it get better?  Super soft rolls with a sweet tart lemon sauce and sliced almonds?  Incredible.

Almond Lemon Sticky Buns

Dough:

1 1/2 cups warm water

1 egg

1 Tablespoon yeast

1/4 cup granulated sugar

1/4 cup dry milk powder

1/4 cup oil

1/2 cup instant mashed potato flakes

1 1/2 teaspoons salt

3 cups all purpose flour

Sauce:

½ cup granulated sugar

1/3 cup corn syrup

4 Tablespoons butter

Zest of 1 lemon

2 Tablespoons lemon juice

¾ cup toasted sliced almonds

Filling:

2 Tablespoons melted butter

1/2 to 3/4 cup granulated sugar

1/2 teaspoon nutmeg

For the dough, combine all of the ingredients in the order listed and stir until a soft dough forms.  Turn the dough out onto a lightly floured surface and knead for several minutes until the the dough is smooth.  Place the dough in a greased bowl, and lightly grease the top of the dough.  Cover with plastic wrap and let rise for about 1 hour.

For the sauce, place sugar, corn syrup, butter, lemon zest, and lemon juice in a saucepan.  Cook and stir until boiling.  Pour into a greased 9x13 baking dish.  Sprinkle almonds over the syrup.  Set aside.

Roll out the dough into a 16x8 inch rectangle.  Brush with the melted butter.  Combine the sugar and nutmeg in a small bowl, then sprinkle evenly over the dough. Roll up the dough jelly roll style.  Cut into 12 slices.  Place sliced rolls on top of the sauce in the prepared pan.  Let rise about 30 to 45 minutes, or until about doubled. 

Preheat the oven to 375F.  Bake the buns for 20 to 25 minutes or until golden brown.  Remove buns from the oven and immediately turn out onto a large serving tray or cooling rack.  Makes 12 large buns.

Enjoy!  -Cardamommy

Chocolate Dipped Cherry Bites

This Christmas, my Hungry Puppies and I decided to make a couple of no bake treats that we haven't done before.  We found this recipe at bhg.com, and decided to give it a whirl.  It was simple, fast, and fun, which was perfect for a kitchen project with my girls!  They also turned out really well, and are yummy too!  The cream cheese cherry filling definitely comes through for a quick and easy Christmas baking project!

Chocolate Dipped Cherry Bites

4 ounces (1/2 of an 8 ounce package) cream cheese, room temperature
1/2 cup powdered sugar
1/2 cup finely chopped maraschino cherries, well drained
1/4 teaspoon almond extract
80 vanilla wafers
12 ounces chocolate candy coating, chopped (or use chocolate chips)
2 teaspoons shortening
Christmas sprinkles, if desired

In a medium bowl, stir together the cream cheese and powdered sugar until smooth.  Add the chopped cherries and almond extract and stir until well blended. Place about 1 teaspoon (level or slightly less) of the cream cheese mixture on the bottom of half of the vanilla wafers.  Gently press the remaining vanilla wafers on top of the filling to create little cookie sandwiches.  Refrigerate for about 30 minutes.

After the cookies have chilled, melt the candy coating and shortening in a double boiler or microwave (heating in 15 second intervals and stirring after each until melted and smooth).  Dip each cookie in the candy coating, making sure to coat each cookie completely.  Use a fork to lift the cookie out of the candy coating and tap off any excess candy coating.  Place the cookie on a piece of waxed paper, and sprinkle with sprinkles, if desired.  Let stand until set.  Makes 40 cookies.

Enjoy!  -Cardamommy

Mascarpone Apple Pie

I have a slightly different sort of apple pie for you today.  This pie is almost no bake!  You only bake the crust, so it saves a little time and effort, and you don't have to roll any pie dough, which saves even more time and effort!  You start by pressing in an easy oatmeal crust, then sautee the sliced apples on the stove.  Layer the apple pie filling with mascarpone whipped cream and you have a winner apple pie! Recipe adapted from bhg.com

Mascarpone Apple Pie

Oatmeal Crust:
1 1/2 cups old fashioned oatmeal
3/4 cup all purpose flour
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) butter, melted

Apple Pie Filling:
2 Tablespoons butter
1/2 cup packed brown sugar
1 Tablespoon lemon juice
1 teaspoon cinnamon
7 apples, peeled, cored, and sliced (I used granny smith, ginger gold, and honeycrisp) 
1Tablespoon all purpose flour
2 to 3 teaspoons cold water

Mascarpone Whipped Cream:
1 carton (8 ounces) mascarpone cheese
1/4 cup granulated sugar
1/2 teaspoon almond extract
1 cup whipping cream

Preheat the oven to 350F.  Lightly grease a 9 inch pie plate.  Set aside.

For the crust, in a medium bowl, combine the oatmeal, flour, brown sugar, cinnamon, and salt.  Stir in the melted butter until mixture is evenly moistened.  Press evenly on the bottom and up the sides of the prepared pie plate.  Bake in the preheated oven for 15 minutes.  Remove crust from the oven and let cool.

For the apple pie filling, melt the butter in a very large skillet or saucepan.  Add the brown sugar, lemon juice, and cinnamon and stir to combine.  Add the sliced apples and cook over medium heat for about 20 to 25 minutes until tender, stirring occasionally.  When the apples are tender, place the flour in a small bowl.  Stir enough of the water into the flour to make a thick but pourable liquid.  Scoot the apples to the edges of the skillet, leaving a well of liquid in the center.  Pour the flour/water mixture into the liquid in the skillet, stirring quickly and constantly.  Stir the apples back into the mixture.  Remove from the heat and let cool.

For the mascarpone whipped cream, place the mascarpone cheese, sugar, and almond extract in a large bowl.  Beat on low until combined.  In a separate bowl, beat the whipping cream until stiff peaks form.  Add the whipped cream to the mascarpone mixture and beat on low until blended.

To assemble the pie, place half of the apple filling into the pie crust.  Spread with half of the mascarpone whipped cream.  Place the remaining pie filling on top of the mascarpone mixture.  Spread the remaining mascarpone whipped cream on top.  Cover and refrigerate until chilled through.  Makes 8 servings.

Enjoy!  -Cardamommy

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Oaty Trail Mix Chocolate Chip Cookies

My Hungry Puppies have really been into trail mix lately.  You know, the kind that has peanuts and almonds and raisins and chocolate chips?  The combination of almonds, chocolate and raisins together has been really appealing to me, so I put it in a cookie.  With some oatmeal for good measure.  These cookies are yummy and chunky and delicious.  I left out the peanuts (obviously...), so we have oats, almonds, pecans, milk chocolate chips, and raisins. Perfect!

Oaty Trail Mix Chocolate Chip Cookies

1 cup (2 sticks) butter, room temperature
1 1/4 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup old fashioned oatmeal
1 cup milk chocolate chips
1 cup raisins
1/2 cup pecans
1/2 cup almonds

Preheat the oven to 375F.  Line a  baking sheet with parchment paper.

Cream together the margarine, butter, and brown sugar until light and fluffy.  Beat in the egg and vanilla until well blended and smooth.  Add the flour, baking soda, salt, and oatmeal, and beat just until combined.  Stir in the chocolate chips, raisins, pecans, and almonds until evenly distributed.

Use a cookie scoop to scoop the dough into balls (about 2 Tablespoon size) and place on the prepared baking sheet.  Bake in the preheated oven for about 10 to 11 minutes, or until golden brown on the top.  Remove cookies from the oven and let cool on the pan for 2 to 3 minutes.  Transfer cookies to a cooling rack to cool completely. Makes about 2 dozen cookies.

Enjoy!  -Cardamommy

Toasted Almond Fudge Cookies

I saw some toasted almond fudge ice cream at the grocery store the other day and started thinking cookies.  I've been conceptualizing these cookies for a while now, and I think we have a winner.  I started with a rich and fudgy cookie (I modified a Hershey's recipe), added a touch of almond extract and filled it with toasted almonds (for maximum flavor) and chocolate chunks.  The almond extract gives these cookies a little boost and adds a great flavor.


Toasted Almond Fudge Cookies

2/3 cup shortening
1 1/2 cups brown sugar, packed
1 Tablespoon light corn syrup
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all purpose flour
1/4 cup cocoa powder
2 Tablespoons dark cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup almonds, chopped
1 cup chocolate chunks

Preheat the oven to 375F.  Place the chopped almonds in a shallow baking pan and place in the oven for 10 to 12 minutes, or until golden brown and fragrant, stirring every 4 to 5 minutes.  Remove toasted almonds from the oven and let cool completely in the pan.

In a medium bowl, cream together the shortening, brown sugar, and corn syrup until smooth.  Beat in the eggs, one at a time, followed by the vanilla and almond extract.  Add the flour, cocoa powder, dark cocoa powder, salt, and baking soda, and beat until just incorporated.  Stir in the toasted almonds and chocolate chunks until evenly distributed.  

Scoop the dough by 2 tablespoonfuls and place on a parchment lined baking sheet.  Bake the cookies for about 10 to 11 minutes.  Remove cookies from the oven.  Transfer cookies to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Sugar Cookie Bars with Chocolate Frosting

It's Art Mom time again, and I have to wow my little fans with my baking abilities because they are definitely not wowed by my artistic abilities.  Since it is super close to Valentine's Day, I decided to make some heart shaped sugar cookie bars, just to make my life a little easier.  These are very quick and easy with a perfectly delightful chocolate frosting that sets up well and is not too gooey for those little fingers.  I found this frosting recipe on ourbestbites.com, and I am totally loving it.  It is exactly what I was picturing in my head to go on top of these cookie bars!  You can cut these bars into shapes, if you want (they don't have to be hearts, adapt for whatever holiday or occasion you need them for!), or just cut them into squares.  Either way, they will be an absolute hit.  My Hungry Puppies (and my husband) totally approved.  Lots of thumbs up!

Sugar Cookie Bars with Chocolate Frosting

Sugar Cookie  Bars:
1 cup (2 sticks) butter, room temperature
2 cups granulated sugar
2 eggs
2 Tablespoons sour cream
2 teaspoons vanilla extract
1 teaspoon almond extract
5 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt

Chocolate Frosting:
4 cups powdered sugar
1/2 cup cocoa powder
1/4 teaspoon salt
5 Tablespoons butter, room temperature
1/3 cup boiling water
1 teaspoon vanilla extract

Preheat the oven to 350F.  Grease a 13x18 inch baking pan or 2 9x13 inch pans.

For the cookie bars, cream together the butter and sugar until light and fluffy.  Beat in the eggs, one at a time, followed by the sour cream until blended.  Beat in the vanilla extract and almond extract.  Add the flour, baking powder, and salt, and beat on low just until blended.  

Using your hands, press the dough into the prepared pan (or divide equally between the two 9x13 pans), and bake for about 15 minutes, or until the edges of the cookie bars are golden brown and the center is set.  Remove cookie bars from the oven and let cool for about 5 minutes before frosting.

When the cookie bars are finished baking, prepare the frosting (these need to be frosted warm!).  Combine the powdered sugar, cocoa powder, and salt.  Add the butter, boiling water, and vanilla extract and beat until smooth and shiny.  Spread the frosting evenly over the warm cookie bars.  Immediately sprinkle with sprinkles, if desired (or the frosting will set up and the sprinkles won't stick).  Let cookie bars cool before cutting.  Makes about 30 heart shaped cookie bars, but will make more if you just cut them into bars.

Enjoy!  -Cardamommy

Toffee Almond Chocolate Chip Cookies

Recently, my Hungry Puppies asked me what my favorite candy bar was.  It took me a while to answer, because I couldn't think of one.  I'm not a huge candy person.  Then it hit me.  Symphony Bars.  I really really like Symphony Bars, the toffee almond kind in particular, but I love the regular chocolate bar too.  I like to get a giant Symphony bar (actually one plain and one toffee almond), break them up into pieces and freeze them.  Then I just grab a little piece every now and then.  So I totally thought of my favorite candy bar when I made these cookies.  Toffee bits, sliced almond, and mini chocolate chips fill these delicious cookies.

Toffee Almond Chocolate Chip Cookies

1/2 cup butter, room temperature
1/2 cup granulated sugar
1 cup packed brown sugar
1 1/2 teaspoons vanilla extract
2 eggs
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup toffee bits
1 cup sliced almonds
3/4 cup mini chocolate chips

Preheat oven to 375F.  Line a baking sheet with parchment paper.

Cream together the butter, granulated sugar, and brown sugar until light and fluffy.  Beat in the vanilla extract and the eggs.  Add the flour, baking soda and salt, and beat until just combined.  Stir in the toffee bits, sliced almonds, and mini chocolate chips.  

Scoop the dough with a medium (about 2 tablespoon) size cookie scoop, and place on the prepared baking sheet.  Bake the cookies for 10 minutes, or until the edges and very tops are golden brown.  Remove cookies from the oven and transfer to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Coconut Blossoms

I first made these cookies exactly 4 years ago.  I have been meaning to make them every Christmas since then, but it has never seemed to work out!  This year, I decided to make them for a cookie drive for the Air Force Base here.  These cookies are just like peanut butter blossoms, except they are a coconut and almond cookie instead of peanut butter.  Absolutely delicious.  You can use plain Hershey's Kisses or Hugs.  I like the Hugs, as the chocolate and white chocolate swirl is a particularly nice touch.  They are simple, really delicious, and so pretty!

Coconut Blossoms

1/3 cup butter, room temperature
3 ounces cream cheese, room temperature
3/4 cup granulated sugar
1 egg yolk
2 teaspoons almond extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 cups shredded coconut
36 Hershey's Kisses, unwrapped
1 to 2 cups shredded coconut

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, cream cheese, and sugar until light and fluffy.  Add the egg yolk and almond extract an beat until well blended.  Add the flour, baking powder, and salt, and beat until just combined.  Beat in the 3 cups coconut.

Scoop the dough into heaping tablespoon size balls, and roll in the extra shredded coconut.  Place the cookie dough balls on the prepared baking sheet (about an inch apart, as they won't spread during baking), and place in the preheated oven.  Bake for 10 minutes, or until lightly browned.  Remove the cookies from the oven and immediately press a chocolate kiss into each hot cookie.  After pressing the kisses into the cookies, let the cookies cool for several minutes on the pan before removing to a cooling rack to finish cooling.  Makes about 36 cookies

Enjoy! -Cardamommy

Orange Slice Fruitcake

I don't even know where to start with this fruitcake.  I am so excited to share this with you, mostly because the only thing you ever hear about fruitcake is that it is awful!  And how often do you come across a fruitcake recipe?  Almost never (in my recipe wanderings anyway).  So, I am here to introduce you to my most favorite fruitcake ever.  Not that I have a lot of experience, but why look for better when the best is right here?!  And yes, my Hungry Puppies have given this fruitcake their stamp of approval.

This is my Mom's fruitcake recipe, and I have always loved it.  This is not a dark molasses-y fruitcake at all.  In fact, there is no molasses in this fruitcake at all.  It is full of candied orange peel, dates, pecans, almonds, and coconut, and is smothered in an orange glaze.  The glaze soaks into the outside of the fruitcake and you get a wonderfully magnificent coating all around the outside.  Please try this.  This is not a storebought, thing of nightmares and Christmas spoofs fruitcake.  This is not the fruitcake that has been regifted (ie: pawned off) multiple times over the last five years.  This fruitcake is one that you will want to eat!  A couple things to note: You can easily cut the recipe in half to make one 8x4 inch loaf.  Also, it will look like you have an obscene amount of mix-ins (candied orange peel, dates, nuts, etc...) but don't worry, there is supposed to be that much!

Orange Slice Fruitcake
3 1/2 cups all purpose flour
1/2 teaspoon salt
1 pound candied orange peel
8 ounces chopped dates
1 cup sliced almonds
1 cup chopped pecans
1 cup shredded coconut
1/2 cup buttermilk
1 teaspoon baking soda
1 cup (2 sticks) butter, room temperature
2 cups granulated sugar
4 eggs
1 cup orange juice
2 cups powdered sugar

Preheat the oven to 300F.  Grease and Flour two 9x5 inch loaf pans.  Set aside.

In a medium size bowl, mix together the flour and salt, remove 1/2 cup of the flour mixture and set aside.  In a separate large bowl, combine the the candied orange peel, dates, almonds, pecans, and coconut.  Add the reserved 1/2 cup of the flour mixture to the fruit mixture and toss until all of the fruit is evenly coated.  In a separate small bowl, mix together the buttermilk and the baking soda.

In a large bowl, cream together the butter and sugar until light and fluffy.  Beat in the eggs, one at a time, until combined.  Add half of the flour mixture to the creamed mixture, and beat until combined.  Pour in the buttermilk/baking soda mixture and beat until blended.  Beat in the remaining flour until just combined.  Stir in the fruit/nut mixture.  Divide the batter equally between the two prepared pans and smooth the tops.  Place the fruitcake in the oven and bake for 1 hour and 45 minutes.  Remove from the oven.

When the fruitcake has almost finished baking, whisk together the orange juice and powdered sugar.  Pour the orange juice mixture carefully over the hot fruitcakes (you want the orange juice to run down the insides of the pan, not overflow to the outside and land on the counter).  Let the fruitcakes cool to room temperature, then cover with plastic wrap and refrigerate overnight.  Run a knife around the edges of the pans to loosen the cakes, then remove the fruitcakes from the pans, slice, and serve.  Store fruitcake wrapped tightly in plastic wrap.  Makes two 8x4 inch loaves of fruitcake.

Enjoy!  -Cardamommy

Fresh Bing Cherry Pie

In researching a recipe for this pie on the internet, I can't tell you how many "Ba Da Bing" cherry pies I came across.  It made me a little depressed, I have to say.  It just seems so corny.  So, on to this pie.  I thought it would be a great idea to buy 11 pounds of cherries since they were such a good price, and they are never a good price where I live.  Did I mention that I don't have a cherry pitter?  And that 11 pounds of cherries is a lot?  And that I will never again buy that many cherries?  Ever.  At least I got a fabulous pie out of the deal!  P.S. if you don't have a cherry pitter, you could do like me and use a bottle with a small opening and a sturdy plastic straw.  Place the cherry on top of the bottle opening and push the straw through.  The pit will fall nicely into the bottle, and you (along with everything in your kitchen in a 3 foot radius) will be sprayed and splattered with cherry juice.  11 pounds of messy fun!

Fresh Bing Cherry Pie

9 inch double crust pie crust (this one is my favorite)
6 cups (about 2 pounds pitted) fresh bing cherries, pitted
2 Tablespoons quick cooking tapioca
2 Tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract

In a large bowl, mix together the cherries, tapioca, cornstarch, salt, almond extract, and vanilla extract.  Stir until well combined.  Place in the refrigerator for about 30 minutes.

Preheat the oven to 400F.  Roll out the bottom crust and place inside a 9 inch pie plate.  Pour the cherry filling into the bottom crust.  Roll out the top crust and place on top of the cherry filling (or make a lattice crust), cutting slits in the dough to let the steam escape.  

Place the pie in the preheated oven and bake for about 1 hour, or until the filling is bubbly in the center of the pie.  If the crust gets too brown, cover loosely with a piece of tin foil.  Makes 8 servings.

Enjoy!  -Cardamommy

Almond White Chocolate Chip Cookies

I am so in love with these cookies.  In fact, I may need to reproduce them in cake form.  Like today.  So that I can cover that cake with cherry frosting.  Because whoa, almond, white chocolate, and cherry together?  Perfect.  Or, just skip the cake and spread some cherry frosting on top of these cookies!  These cookies are crispy chewy with a wonderful almond flavor, white chocolate chips and sliced almonds.  Perfection.

Almond White Chocolate Chip Cookies

1 cup ( 2 sticks) butter, room temperature
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) white chocolate chips
1 cup sliced almonds

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

Cream together the butter and sugar until light and fluffy.  Beat in the eggs, vanilla extract, and almond extract until well blended.  Add the flour, baking soda, and salt, and beat until just combined.  Stir in the white chocolate chips and sliced almonds.

Use a cookie scoop (about 2 tablespoon size) to drop the dough onto the prepared baking sheet.  Bake for 10 to 12 minutes, or until the tops are just set and the edges are lightly browned.  Remove cookies from the oven.  Transfer cookies to a cooling rack to cool completely.  Makes about 2 dozen cookies.

Enjoy!  -Cardamommy

Malted Maple Toffee Cookies

Love.  These.  Cookies.  Enough said?  I always keep cookies in the house to stash in little lunchboxes, so I am constantly trying out new cookie recipes that I find.  I like to change things up for my Hungry Puppies.  These cookies were total winners, as both Hungry Puppies ate two still warm from the oven.  These cookies are delightfully chewy, yet crispy on the edges.  They have a warm maple flavor, and reminded me a bit of malt, so I added some.  I chopped up my favorite Symphony bar with toffee and almonds and threw that in with some toffee bits, and we have arrived at delicious.  Original recipe found here.

Malted Maple Toffee Cookies

3/4 cup butter, room temperature
1 3/4 cup brown sugar, packed
1/4 cup malted milk powder
1/2 teaspoon kosher salt
2 eggs
1 teaspoon maple extract
2 1/2 cups all purpose flour
1 Tablespoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 Giant (6.8 ounces) Symphony Bar with Toffee and Almonds, chopped
1/4 cup toffee bits
1/4 cup chocolate toffee bits

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

In a large bowl, or the bowl of a stand mixer, cream together the butter, bornw sugar, malted milk powder, and salt until light and creamy.  Beat in the eggs, one at a time.  Beat in the maple extract.  Add the flour, cornstarch, baking soda and baking powder, and beat until just combined.  Stir in the chopped Symphony bar, toffee bits, and chocolate toffee bits.

Using a cookie scoop (about 2 tablespoon), scoop and drop the dough onto the prepared baking sheet.  Bake for 10 to 11 minutes.  Remove from the oven and let cool on the baking sheet for 2 to 3 minutes.  Transfer cookies to a cooling rack to cool completely.  Makes about 2 1/2 dozen cookies.

Enjoy!  -Cardamommy

Raspberry Filled Vanilla Butter Layer Cake

We love chocolate at my house.  Well most of us.  There are some who prefer vanilla over chocolate.  Unfortunately, whenever I make something vanilla, I usually offset it with something chocolate.  This cake, then, is for my oldest Hungry Puppy.  Just because.  The cake is a fabulously fun cake to make.  You combine all of the dry ingredients (flour and all!) then beat the butter into that.  Then add the milk and eggs.  Seem totally backwards?  It totally works!  And you don't have to worry about adding the wet then the dry, in which order, and how many additions.  Super simple.  Super delicious.

Raspberry Filled Vanilla Butter Layer Cake

Vanilla Butter Cake:
2 3/4 cup all purpose flour
1 1/2 cups granulated sugar
3 3/4 teaspoons baking powder
3/4 teaspoon salt
12 Tablespoons (1 1/2 sticks) butter, room temperature
3/4 cup milk, room temperature
2 teaspoons vanilla extract
4 eggs, room temperature

1 cup canned raspberry pie filling

Bakery Style Frosting:
1 cup shortening
1/4 cup powdered non-dairy creamer
1/2 teaspoon almond extract
1/2 teaspoon clear vanilla (for really white frosting)
16 ounces (about 4 cups) powdered sugar
4-6 Tablespoons water
Sprinkles (optional)

Preheat the oven to 350F.  Spray 2 9-inch round cake pans with cooking spray, then dust with flour, tapping out any excess.

In a large bowl, combine the flour, sugar, baking powder, and salt.  Add the butter, and beat on low speed until the mixture resembles crumbs (no larger than pea size).  Add the milk and vanilla extract and beat until well blended.  Add the eggs one at a time, beating well after each addition.

Pour the cake batter evenly in the two pans, using a spatula to smooth out the top.  Place the cakes in the preheated oven and bake for about 25 minutes, or until a toothpick inserted in the center of the cakes comes out clean.  Remove the cakes from the oven and place on a wire rack for 20 minutes to cool.  Run a butter knife around the edge of each cake, then turn the cakes out of the pans.  Place the cakes on the cooling rack to cool completely. 

For the frosting, cream together the shortening, creamer, almond extract, and vanilla extract.  Gradually beat in the powdered sugar (mixture will be very dry and maybe a bit crumbly).  Add the water (starting with 4 Tablespoons and adding more if necessary) and beat the frosting until smooth.

To assemble the cake, place one cake layer upside-down on a serving plate.  Spread with the raspberry pie filling to within about 1/2 inch of the edge of the cake.  Place the second cake layer upside-down on top of the raspberry filling.  Frost the top and sides of the cake with frosting, decorate with sprinkles and piped designs if desired.  Makes 12 to 16 servings.

Enjoy!  -Cardamommy

Five-Spice Raspberry Almond Nests

I have recently discovered Chinese Five Spice.  What is that you ask?  It is a blend of cinnamon, cloves, fennel, star anise, and szechuan pepper.  Whoa.  Where have you been all my life?  I used it in a savory chicken dish last week, and knew immediately that I had to try it in something sweet.  My fabulous sister is surprise visiting this weekend, and we decided that with our powers combined, we could totally come up with something fabulous.  And oh did we ever.  These cookies are so wonderful.  They are warm and nutty, and the five spice gives them a complexity that leaves you wondering "what spice, exactly, did I just eat?".  Amazing.  If you don't like almonds, use pecans or hazelnuts...whatever you like.  Not a fan of raspberry?  Same goes for you...make it lemon or strawberry, choose your favorite!

Five-Spice Raspberry Almond Nests

1/4 C Packed Brown Sugar
1/4 C Shortening
1/4 C Butter, softened
1/2 tsp Vanilla
1 Egg, separated
1 C All-Purpose Flour
1/4 tsp Salt
1 tsp Chinese 5-Spice
1 C Finely Chopped Almonds
About 6 T Jelly or Jam (any flavor, but we used raspberry)

1. Heat oven to 350 F. In a medium bowl, beat brown sugar, shortening, butter, vanilla and egg yolk with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

2. Shape dough into 2-inch balls. In small bowl, beat egg white slightly with fork. Place nuts in small bowl. Dip each ball into egg white; roll in nuts. On ungreased or parchment linied cookie sheets, place balls about 1 inch apart. Press thumb into center of each cookie to make indentation, but do not press all the way to cookie sheet.

3. Bake 12-14 minutes or until light brown. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from cookie sheets to cooling racks. Fill each with about 1 tbsp jelly.  Makes  about 1 dozen.

Enjoy and Malzheit!  -Cardamommy and Coriaunty