These cupcakes are really easy to make. All you need is a box of white cake mix, eggs, oil, rosé wine, and a drop of red food coloring. Frosted with a rosé buttercream, these elegant, blush-colored cupcakes are perfect for Valentine’s Day, a baby shower, bridal shower, or just because.
In celebration of my blog’s 3rd birthday, I made a birthday cake (kind of). Fittingly, this recipe is a variation of Heidi Swanson’s Lemony Olive Oil Banana Bread because her blog (and this recipe) inspired it all. For my version, I subbed the dark chocolate for dark chocolate toffee, nixed the lemon, and topped the cake with a toffee-molasses glaze. I really love this for its simplicity, its not-too-sweetness, and its shape shifting abilities to act as a breakfast bread or dessert.
A hybrid between a shortbread and oatmeal cookie is a perfect base for sweet, rich banana pudding. The cookie itself is not too sweet and stands up to the pudding without getting too soggy. I made homemade pudding here because it’s not that much more laborious than the heat-and-serve kind you get in the grocery store, and I had control of the amount of sugar. The boxed variety could easily be substituted.
This carrot cake is flawless as-is. People literally lined up for one of these beauties when my Mom Mom made them to sale at church bazaars. It really is the best carrot cake you will ever eat. I cut down on the sugar and oil and added a healthy cup of spent grain because I had it on hand.
Stollen has a hint of sourdough flavor and a dense, almost cake-like crumb, partly because it sits for at least two weeks before serving. Booze-soaked fruit and nuts are folded into the batter, along with some additional flavorings and spices, and there you have a colorful canvas of flavors. No candied citrus peel in this gorgeous loaf. I went the less saccharine route and made a whole wheat substitution to make this a little more wholesome and a little less sugary.
This recipe is a variation of an Upside-Down Cake from Joy of Cooking (1975). The cake cooks in a pool of boiling buttery, sugary sauce, which in the end gets dumped over the entire cake, so the result is a super-moist, dense cake.