Peanut Butter Molten Lava Cakes Recipe

Peanut Butter Molten Lava Cakes Recipe

Peanut Butter Molten Lava Cakes Recipe

Ingredients

  • 1/4 cup butter
  • 1/4 cup peanut butter
  • 2 tbsp coconut oil
  • 6 tbsp powdered Swerve Sweetener
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 tsp vanilla extract
  • 6 tbsp almond flour
  • Low Carb Chocolate Sauce

Instructions

  1. Preheat oven to 350F and grease 4 small (about 1/2 cup capacity each) ramekins very well. I used both butter AND coconut oil spray.
  2. In a medium-sized microwave safe bowl, combine butter, peanut butter, and coconut oil. Cook on high in 30 second increments until melted. Stir together until smooth.
  3. Whisk in powdered sweetener until smooth. Whisk in eggs, egg yolks, and vanilla extract. Then whisk in almond flour until smooth.
  4. Divide batter among prepared ramekins and bake 12 to 15 minutes, until sides are set but the center still jiggles a bit. Remove and let cool a few minutes.
  5. Run a sharp knife around the inside of the ramekin to loosen the cakes. Cover each with an upside-down plate and flip over to turn the cake out onto the plate (you may need to give it one good shake, holding the plate and ramekin together tightly).
  6. Drizzle with low carb chocolate sauce and serve immediately.

Blueberry and Earl Grey Tea Cake

Blueberry and Earl Grey Tea Cake

Blueberry and Earl Grey Tea Cake

Ingredients
  • 150g (2/3 cup) unsalted butter
  • 1 heaped tsp Earl Grey tea leaves
  • 220g (1 cup) caster (superfine) sugar
  • 2 eggs
  • ½ cup thick Greek-style yoghurt or sour cream
  • 200g (1⅔ cups) plain (all purpose) flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate (baking) soda
  • ¼ tsp salt
  • zest of 1 lemon
  • 125g fresh or frozen blueberries
Instructions
  1. Preheat oven to 160 celsius (320 fahrenheit) and grease and line a 22cm x 8cm loaf tin with baking paper. Place the butter in a small saucepan over a medium low heat along with the tea leaves and stir until melted. Set aside for 20 minutes to infuse. Strain the butter through a fine mesh sieve and discard the tea leaves.
  2. Place all the ingredients except the blueberries in a bowl and stir well to combine. Add the blueberries and mix through carefully. Pour the mixture into the prepared loaf tin and bake for 1 hour, or until the cake is cooked and a skewer inserted into the middle of the cake comes out cleanly. Dust with icing (confectioners) sugar and top with extra blueberries to serve.

DIY Baby Shower Cake Pops Recipe

DIY Baby Shower Cake Pops Recipe

DIY Baby Shower Cake Pops Recipe

Ingredients:

  • 1 box cake mix (I used dark chocolate cake mix!)
  • Eggs, water and oil for the cake
  • 1 can of frosting (I used cream cheese)
  • 25-35 cake pop sticks
  • Candy Melts (at least 24 oz – I used 1 1/2 packages of Candiquik)

Directions:

1. Bake your cake according to the box. It’s easiest to just make it in a 13×9 inch pan. Remove from oven and cool completely.

2. Once cake is COMPLETELY cooled, crumble it up. No need for a food processor or anything like that – just mash it up with your hands.

3. Add 3/4 container of frosting of your choice. Don’t use too much frosting or the cake pops will be too wet. Not good. By the way, cream cheese frosting and dark chocolate cake make wonderful cake pops!

4. Combine the frosting and the cake crumbs with your hands. Yes, your hands. It just works best to clean your hands really well and get in there. Here is how it will look when it is all combined.

 

5. Next you want to make the actual cake balls. I found it easiest to use a small cookie scoop so that I could guarantee that all the cake pops were the same size. Remember the OCD sister, she like things uniform!

 

6. After you scoop the cake, roll them in your hand until they are complete round balls.

 

7. Carefully melt 1 square (or about 1/4 cup) of the candy melt in the microwave according to the package. Again, you can use whatever flavor you’d like – I went with vanilla. You just need a little candy to make sure the sticks stay. You don’t have to color the candy melt yet.

 

8. Take one cake pop stick and dip the very end in the candy melt and then stick into the cake ball. Repeat with all the cake balls. Put the cake pops into the freezer to set for 30 minutes.

 

9. While the cake pops are chilling, melt and color the rest of the candy melts. Melt the candy in the microwave according the package and add food coloring. I was going for cobalt blue. HINT: If you plan to make a design on the outside of the cake pops, make sure you don’t color all your candy melts. Leave a little to decorate.

10. Remove the cake pops from the freezer. Dip into the candy melt until complete covered.

 

11. You can either set the cake pops on a wax paper lined tray to harden or devise some type of container to keep them upright to keep the completely round shape. I wanted to just display them on a beautiful silver tray, so I didn’t mind if the bottoms were flat. That helped them stand up.

12. Let the cake pops set out until hardened. Do not put them in the refrigerator! You just let them harden at room temperature.

13. To add a fancy flair, I took white candy melt and drizzled designs on the cake pops and sprinkled some with the big, white, crystal sugar sprinkles.

Strawberry-Swirl Cake

Strawberry-Swirl Cake

Strawberry-Swirl Cake

Ingredients

  • 1 pkg. (2-layer size) white cake mix
  • 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
  • 2/3 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 2/3 cup powdered sugar
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
  • 1-1/2 cups sliced fresh strawberries

Instructions

  • Heat oven to 350°F.
  • Grease and flour 2 (8- or 9-inch) round pans. Prepare cake batter as directed on package; pour half into medium bowl. Add dry gelatin mix; stir until well blended. Spoon half the white batter and half the pink batter, side by side, into each prepared pan; swirl gently with spoon.
  • Bake 30 min. Cool 30 min. in pans. Remove to wire racks; cool completely.
  • Mix sour cream and sugar in medium bowl until well blended. Gently stir in Cool Whip. Place 1 cake layer on plate; spread top with 1 cup of the Cool Whip mixture. Cover with 1 cup berries and remaining cake layer. Frost with remaining Cool Whip mixture; top with remaining berries.

Apple-Cream Cheese Bundt Cake

Apple-Cream Cheese Bundt Cake

Apple-Cream Cheese Bundt Cake

Ingredients

For the cream cheese filling:

  • 1 (8-oz.) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract

For the cake:

  • 1 cup finely chopped pecans
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 3 large eggs, lightly beaten
  • 3/4 cup canola oil
  • 3/4 cup applesauce
  • 1 teaspoon vanilla extract
  • 3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)

For the praline frosting:

  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup butter
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Instructions

  • Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
  • Prepare Batter: Preheat oven to 350 degrees. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour, granulated sugar, light brown sugar, cinnamon, salt, baking soda, nutmeg and allspice in a large bowl. Add the eggs, oil, applesauce and vanilla to the dry mixture, stirring just until dry ingredients are moistened. Stir in apples and pecans.
  • Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
  • Bake at 350 degrees for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
  • Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.