Key Lime Pie

This is a wonderful, simple, sweet and tart pie that is absolutely delicious in the summer months. The filling is smooth, creamy and tangy while the crust is crunchy, sweet and a perfect compliment to the lime filling. You can definitely expect rave reviews from your guests if you give this recipe a try; it is a crowd pleaser for sure.

Key Lime Pie

Crust:
1 1/2 cups graham cracker crumbs
6 tbsp melted butter
1/4 cup brown sugar

Pie:
1/4 cup lime juice
4 egg yolks
1 14oz can sweetened condensed milk
1/2 tsp vanilla paste (optional)

Whipped cream for topping

Preheat the oven to 350F. If you are going to crush your own graham crackers, place 8-10 graham crackers in a zippered baggie and crush with a mallet or rolling pin. Add the melted butter and brown sugar and mix well. If you use store bought graham cracker crumbs, just measure and combine with the butter and sugar in a small bowl. Press the graham cracker mixture evenly into a 9" pie plate. Bake the pie crust for 10 minutes and then cool for at least 5 minutes.
For the pie filling, combine the lime juice (use fresh squeezed for best results, about 4 regular limes), egg yolks, sweetened condensed milk, and vanilla paste and whisk until well combined. Pour the pie filling into the pie crust and return to the oven for about 15 minutes or until the center of the pie is just set, but still slightly wiggly. Cool the pie to room temperature and the refrigerator for at least 1 hour before serving. Top with whipped cream!

Enjoy!

Strawberry Shortcake {{for a crowd}}

Fresh picked, juicy, summertime strawberries are my absolute most favorite-est food in the entire world. I have always loved strawberries but when I was pregnant with my daughter, they were basically the only food that I wanted to eat for the entire nine months. Ever since then my love for strawberries has just become stronger. Peak strawberry season lasts for about three, maybe four weeks in my part of the world, so I always try to make the best of it.

 We have been strawberry picking at the same place for the past four summers and I hope that we can continue this tradition for years to come (2017 and 2018 pictured above). The kids don't care much for the picking part yet but they sure do like the eating part. And I love the baking part that comes along with picking a ginormous tray of strawberries. I have a few other strawberry recipes on the blog - click the links for traditional shortcake and crisp and ice cream and jam and pie.

This recipe for shortcake was the most satisfying dessert I think I have ever had. I always loved the more traditional cream biscuit style of strawberry shortcake and even enjoyed it angel food cake style too, but this was the best version ever. The shortcake is somewhat biscuit like- very soft, tender, and just a bit sweet but really it was the streusel topping that put this dessert over the top and made it really stand out. Of course the strawberries are sweet and syrup-y which absorbs into the shortcake beautifully and why not top it all with whipped cream for even more yum. Another huge plus for this recipe is that instead of rolling out dough or even having to spoon out drop biscuits, you just pour this batter right into a big pan and bake away. This shortcake is so easy and everyone was so happy to enjoy it! Bonus, this was great the next day for breakfast too :-)

Strawberry Shortcake

Shortcake
4 cups all-purpose flour
2 tbsp baking powder
1 tsp salt
3 tbsp white sugar
10 tbsp cold butter, cubed
1 1/3 cup milk
2 large eggs
1 tsp vanilla extract

Topping
1/2 cup white sugar
1/2 cup brown sugar
1 cup all-purpose flour
6 tbsp butter
1/2 tsp cinnamon (optional)

Strawberries
4 lbs strawberries
1/2 cup white sugar (approx.)

Whipped cream
1 cup heavy cream
2 tsp white sugar
1 tsp vanilla extract

To prepare the shortcake, measure the flour, baking powder, salt, and sugar into a large bowl and whisk together. Cut the cold butter into the flour mixture until you have small pea sized pieces of butter throughout (I like to do this with my hands, but a fork or pastry cutter work too). Combine the milk, eggs, and vanilla in a measuring cup and whisk thoroughly. Pour the wet ingredients into the dry and used a wooden spoon to mix until just barely combined.

To make the topping, combine the sugars and flour in a medium bowl and then cut in the butter until the mixture is crumbly and well combined. If you squeeze some of the topping in your hand it should come together in a clump but easily crumble apart into small pieces too.

Grease a 9x13 dish well, spread the batter evenly in the dish, sprinkle the topping all over, and dust with cinnamon if desired. Bake at 350F for about 30 minutes or until a toothpick inserted into the center comes out clean. For best results, cool to room temperature before serving.

To prepare the strawberries: wash, hull, and quarter the strawberries and toss with sugar at least 1 hour before serving. Cover and let the strawberries sit at room temperature to macerate. If you are preparing the strawberries more than 1 hour before, store in the refrigerator up until about 30 minutes before serving.  Combine the cream, sugar, and vanilla in a medium bowl and whip with a whisk or electric beaters until you have soft peaks. Serve immediately!

Enjoy!

Inspired by Tastes of Lizzy T

Lemon Gooey Butter Cookies

Imagine a tender, sweet, perfectly delicate, just barely lemon-y cookie and when you take a bite, the cookie just melts away deliciously. The cookie is not too chewy, not crumbly, not really even gooey, like the title implies, it is just so good. Most of the time recipes for this variety of cookie call for using a cake box mix, but this recipe is completely from scratch and takes just minutes to make. If you wanted the cookie to have a bit more of a strong lemon flavor, I would suggest adding a small amount of lemon extract or lemon oil but I found the very subtle hint of lemon here to be very satisfying and not at all overwhelming. Other recipes also suggest adding a few drops of yellow food coloring to emphasize the lemon-y aspect, but that is up to you. Oh and I almost forget about the best part of this cookie - the powdered sugar coating melts into this ever so slightly crunchy shell that is amazing!!! 

Lemon Gooey Butter Cookies

2 1/4 cup all-purpose flour

2 tsp baking powder

1 tsp salt

1 (8oz) package cream cheese, room temperature

1/2 cup (1 stick) butter, room temperature

1 egg plus 1 egg yolk

1 1/2 cups granulated sugar

1 tsp vanilla extract

Zest of 1 large lemon

Juice of 1 large lemon

1 cup powdered/confectioner's sugar 

Preheat the oven to 325F and line two cookie sheets with parchment paper or grease well with non-stick spray. In a medium bowl, cream together the butter, cream cheese, and granulated sugar with an electric mixer or wire whisk until well combined. Add in the egg, egg yolk, vanilla extract, lemon zest, and lemon juice and continue to mix together. When everything is well incorporated, add in the baking powder, salt, and flour and mix until everything just comes together in a soft dough. Use a cookie scoop or a spoon to scoop out approximate 1 inch balls of dough and roll each dough ball in powdered/confectioner's sugar. Place the cookies about 2 inches apart on the tray and bake for about 14 minutes. Let the cookies cool on the trays for 2-3 minutes and transfer to a wire rack to cool completely. These can be stored in an air tight container for several days. 

Chicken Ramen Stir Fry

Stir fry is so easy to make, it super flexible and is relatively quick to put together. You can use basically any vegetables, proteins, and/or noodle/rice of your choice to make this fit your tastes. We have stir fry of some variety at least weekly in our house because it is fast and everyone eats it. This particular night, I peeked in the semi-bare fridge, pulled out whatever looked good, and about 20 minutes later dinner was on the table.

Chicken Ramen Stir Fry

1 lb chicken breast
1 head of broccoli
1/2 red bell pepper
1 large carrot
1 zucchini
4 green onion/scallions
2 cloves garlic
9 oz ramen noodles
2 tbsp cornstarch, divided
1/2 cup soy sauce
1/4 brown sugar
1 cup chicken broth
pepper to taste
1 tbsp olive oil
sesame seeds for garnish
Optional: Trader Joe's "Soyaki" marinade

First I sliced the chicken (2 small breasts) in to thin pieces and then cut those pieces in half to make long thin strips. I placed the chicken in a small bowl and tossed it with a few tablespoons of Trader Joe's "Soyaki" marinade and 1 tbsp of cornstarch. I don't usually use many premade sauces or marinades but I heard good things about this one, so we tried it and it is pretty good. If you don't have a soy or teriyaki type marinade on hand, I usually use a couple tbsp of soy sauce, a spoon of brown sugar, some garlic powder, ginger powder, and a little black pepper on the chicken. Let the chicken marinade while you chop the veggies.

For the vegetables this time, I thinly sliced the red pepper, chopped the zucchini into about 1/4" pieces, chopped the broccoli into bite size pieces, thinly sliced the white part of the green onion and saved the green part for garnish, and minced the garlic. For the carrot, I used a veggie peeler to make thin ribbons of carrot and then cut those ribbons into matchstick size pieces. 

For the stir fry sauce, I combined the soy sauce, brown sugar, chicken broth, 1 tbsp of cornstarch, and a few grinds of black pepper into a small bowl. If I had some sesame oil, I would have added a splash of that as well.  Stir this up and set it aside.

To cook the meal - bring a pot of water to boil so that is ready for the noodles to go in and also heat a large skillet over medium high heat with about 1 tbsp of olive oil in it.  When the skillet is hot, add the chicken and cook, stirring fairly frequently but not constantly, for 5-7 minutes until the chicken is cooked through completely. Remove the chicken from the skillet onto a clean plate or bowl and reserve. Add the vegetables to the skillet and saute until tender-crisp (not too crisp but not soggy or overly tender) another 5 or so minutes. If using ramen noodles from the packages (I used 3 pk), discard the seasoning packet and cook the noodles for about 3 minutes in the boiling water. Drain the noodles well. You can use any noodles that you like or rice is great too.  When the vegetables are almost done, add the sauce, bring to a boil and thicken slightly. Add the chicken back into the skillet and the noodles too and stir well.  Garnish with sesame seeds and sliced green onion, if desired.

If you try this "recipe", please leave me a comment telling me how you like to make it. I am always looking for new combinations to try! Enjoy!!

Chocolate Peanut Butter Magic Bars

If you are a peanut butter lover and enjoy sticky, sweet, chewy bars - this is a must try treat! Layers of crumbly graham cracker crust, gooey sweetened condensed milk melted together with peanut butter chips and toffee bits, plus both chewy and crunchy textures from coconut flakes and chopped peanuts - so so delicious all together in one little bar. And by little, I really meant it. You definitely want to chop these bars up into little bites because each one is so rich and decadent.

Also, how easy is this recipe! All you have to do is mix together 3 ingredients, press it into a crust in the pan and then layer on each of the toppings. The recipe takes just about five minutes to put together, less than 30 minutes in the oven, and the hardest part is waiting for them to cool!  Something magic happens in the cooking and cooling process that turns these few layered ingredients into a solid, gooey, chewy bar cookie.

Oh and just a quick word to all the coconut haters out there - don't let that ingredient keep you from trying this recipe - you can't taste any coconut flavor at all, it just adds a lovely chewy texture especially if you use the unsweetened variety here.

As always, feel free to experiment with different combinations and create your own version of magic bars based on your tastes or what you have on hand in your kitchen. Next time I think I will try chocolate chips, caramel chips/bites, and pecans for a totally different flavor profile.  I would love to hear what you come up with so please leave me a comment with your ideas!!

Chocolate Peanut Butter Magic Bars

2 cups graham cracker crumbs

1/2 cup (1 stick) melted butter

1/4 cup cocoa powder 

1 14oz can sweetened condensed milk

1 cup peanut butter chips

1 cup chocolate covered toffee bits

1 cup coconut flakes

1 cup chopped peanuts

1/2 cup chocolate covered candies

1. Preheat the oven to 350F and line a 9x13 pan with parchment paper. 

2. Combine the graham cracker crumbs, butter, and cocoa powder and mix together well. (You could also use chocolate graham crackers instead.) Press the graham cracker crumb mixture evenly into the bottom of the 9x13 pan to form a crust. 

3. Drizzle the sweetened condensed milk evenly all over the surface of the graham cracker crust. Try to do this slowly and evenly because it is difficult to spread with a spoon or spatula without disturbing the graham cracker crust. 

4. Sprinkle the peanut butter chips, toffee bits, coconut flakes (I used unsweetened), and peanuts evenly each in a layer on top of the crust.  

5. Top with chocolate covered candies and bake for 25-30 minutes or until the edges are brown and the center is bubbling slightly. 

6. Let the bars cool completely before cutting and serving. I let mine cool at room temperature for about 1 hour and then put them in the refrigerator for about 20 minutes before cutting. 

7. Store for up to 3 days in an air tight container.

Enjoy!   

Stromboli

Hey all- I hope you're year is off to a good start! I'm going to just start this out by being honest here - I am not really feeling my best about how this blog revival is going already and am feeling a little discouraged. I made several new recipes this past weekend - "crazy" cookies, this stomboli and cinnamon apple crunch muffins. They were all fantastic and delicious but I just didn't get to photograph/style the food in a way that makes me feel the food looks its' most appealing. But I'm not going to let this hold me back - I am going to post this stromboli recipe because it was amazing and I will just have to work up to finding the time to get the pictures right. Maybe I shouldn't make this a big deal and perhaps it is not as important as I am making it out to be, but it still remains my goal for the future.  I definitely will be making the cookies and muffins again in the future so there will be other times to try and capture those recipes to share. 

Anyways - on to more important things - this stromboli!! Before this, I don't think I have ever ordered/made/eaten stromboli but I wanted to try something new and thought this would be fun. We are big pizza fans in our house and I wanted to try changing things up a bit this time. The dough that I made is kind of an all-purpose dough that can be prepared ahead of time and then used for a number of different recipes. The creator of this dough, Gemma Stafford shows how to use it for pizza, focaccia, cheese bread, soft pretzels, or even cinnamon rolls on her blog. I have used it to make garlic knots and grilled pizza in the past and knew it would perfect to try this way as well. You can of course use a regular pizza dough recipe or buy a ball of pizza dough from the grocery store or a local pizza place.  I did a pepperoni, mushroom, bell pepper, and onion combo in this stromboli but you can use whatever filling suits you. If you are using vegetables, make sure to saute or steam them first so they are tender and if using meats like hamburger or chicken, be sure to cook through completely before filling the stromboli.  I was super impatient and hungry and cut into this without letting it cool enough so you can't quite see that there is a nice fluffy layer of the dough in the center of the stromboli - almost like a big pizza roll. We sliced this up and enjoyed it with a yummy Caesar salad. It had all the flavor components of pizza - tomato sauce, melty cheese, savory toppings, and a crunchy bottom crust. Next time, I think I would divide the dough in half and make two smaller strombolis, possibly with different fillings. This one was massive, definitely enough for several hungry adults. If you make this recipe, let me know how you decide to fill it and how it comes out. I would love to hear your ideas!  

P.S. I listened to Endless Beautiful Session 54: Toaster Oven while writing the content of this blog post. If you missed my post from last week - this is a weekly podcast that contains a 15 minute audio prompt to help inspire you to do something creative (writing, painting, drawing, composing music, etc). Head over to their website, check out a podcast and give it a try! 

Stromboli

Dough

1 cup warm water

2 tsp active dry yeast

1 tsp sugar

3 1/3 cups all-purpose flour

1 1/2 tsp baking powder

1 tsp salt

3/4 cup plain greek yogurt

1 egg

1. Combine the warm water, yeast, and sugar in a large bowl, mix well and allow to rest for about five minutes. The mixture will start to lightly bubble and become frothy if your yeast is active. 

2. Add the rest of the ingredients to the bowl and mix well. The dough should be a bit sticky but not too wet/goopy or too dry/shaggy. Add a bit more flour or a bit more water depending on what you need to get the dough right. 

3. Turn the dough out onto a lightly floured surface and knead just a few turns. This just helps make sure the dough is completely mixed and well combined.  

4. Wash out your bowl, grease with a few drops of oil or non-stick spray and add the dough ball back into the bowl.

5. Cover the bowl with a towel and let it proof in a warm spot.  The amount of time depends on when you plan on using the dough. I made this the day before so I just left mine out for about an hour and popped it into the fridge overnight. If you are using the dough right away, I would proof for two hours and then make your recipe.  

Notes: As I mentioned before, this dough can be used as sort of an all-purpose dough - make flatbreads, focaccia, pizza, cinnamon rolls, soft pretzels, you name it. Can be stored in the refrigerator for three days or frozen for a couple of months.  

Filling/Topping

1/2 cup pizza or tomato sauce

1 cup shredded mozzeralla cheese 

25-35 slices pepperoni 

1/2 cup mushrooms, quartered

1/2 cup bell pepper, diced

1/4 cup onion, diced

1 tsp olive oil

Parmesan cheese

Garlic powder

Salt & pepper

1 egg

1. If you made your dough ahead of time, let it sit at room temperature for one hour before beginning assembly.

2. To prepare your fillings, saute the vegetables in the olive oil over medium high heat for a few minutes until tender but still firm. Season with salt and pepper, to taste. Let cool for 10 minutes.

3. Preheat the oven to 500F. 

4. Line a sheet pan with parchment paper and begin stretching your dough out into a rectangle, as evenly as possible. You can also do this on a floured surface with a rolling pin and then transfer to the parchment lined sheet pan. I used a half sheet pan and stretched my dough out to about 1" smaller than the pan on each side. 

5. Spread the sauce and then the cheese out evenly over the entire dough, leaving a 1/2" border. The amount listed in this recipe is an estimate - adjust these quantities up or down to your tastes 

6. Place a single layer of pepperoni all over the dough and then evenly spread your veggie toppings all over as well.  

7. On the two short sides, roll about 1" of dough in on top of itself to start forming a sealed edge on the sides. From the long side, starting at the top, fold the dough down 1/3 of the way, like you would fold a letter and then fold the bottom up to form a log. Press the dough seam together and then roll the dough so the seam is on the bottom, as best you can.  

8. Brush the dough with an egg wash (1 egg beaten with a splash of water) and sprinkle the top with garlic powder and Parmesan cheese. 

9. Place the Stromboli into the oven for 10 minutes and then turn down the temperature to 375F and continue to bake for 10-15 minutes until golden brown.

10. Let the Stromboli stand for 5 to 10 minutes before cutting and serving.

Enjoy!

Chewy Gooey Salted Caramels

Hey friends -  Happy New Year! I have decided to revive the blog and try to give this another go around now that my two little ones aren't quite as little (although they are still pretty little- 16 months and 3 3/4 as he loves to tell me). My time is slightly more flexible and I have decided to focus more on creative efforts this year. My hopes are to try a new recipe on the weekend, photograph it and then write a blog post some time during the week. One of the things that I struggled with in the last few months of my more active blogging times was that I didn't have the quality photos that I really wanted to strive for here. I was either lacking in natural light or I didn't have the time to use my DSLR camera and properly upload and edit the way I intended for this blog to be. My original goal when I started this blog was for it to be a place for me to put my favorite recipes to look back on later, to be inspired to try new recipes, and to document the way food influenced my life.

Another part of the reason that my posting fell off.....and by that I mean went on complete hiatus for uhhh too many months to count, was that I was feeling very uninspired. I could always write down the recipes but I couldn't find the right words to fill the blog posts. So if my time allows me, I am going to try this part a new way and see how it goes. My sister and her partner host a creative podcast/workshop weekly called Endless Beautiful in which they provide a 15 minute audio prompt to help others find inspiration for creative activities (writing, drawing, composing, etc). I have tried listening and freestyle writing a few times now and although I have come up with some ideas I don't find that I am really a writer in the traditional sense of sitting down and just creating a story or poem or anything really. I mostly just ended up coming out with a mind dumb of garbage that floats around in my brain and I didn't really feel happy to share that with anyone.  Today though, I stumbled upon this old draft chewy, gooey caramel post that contained nothing but photos and decided maybe I could try their creativity session another way. Maybe it can inspire me to write more in this blog.  I am also contemplating doing some video style food journals and may share those here as well.  So we will see how this goes. Here's to a new year and a new effort to be creative.  Please head over to their website, pick one of their podcasts to listen to and try something creative!   

I make these caramels every year around the holidays and share them as gifts with everyone that I know. I have gone back and forth about sharing this recipe because I sort of selfishly enjoy the idea of having a secret recipe that I keep for myself, but I have decided that in the end that really is no fun. It seems to me that these caramels bring happiness to anyone who eats them and that is what food is really all about to me - providing enjoyment and deliciousness. What better way to celebrate the joy of these caramels than to share the recipe so that anyone and everyone can try it for themselves.  It might seem intimidating at first to make candy at home but if you are careful and follow the directions, it will be worth your while! Please make sure to invest in a candy thermometer before trying this recipe because it will provide accuracy and helps the caramels turn out perfectly. They are fairly inexpensive and can be found in most grocery or retail stores that sell kitchenware or online.

Chewy Gooey Salted Caramels

3 cups white granulated sugar
1/2 cup water
1/4 cup light corn syrup (optional)
2 cups heavy cream
10 tbsp salted butter
1 tsp vanilla paste or extract
1/2 tsp large flake sea salt, divided

1. Prepare a 9x13 pan by lining with aluminum foil and spray with non-stick cooking spray or line with a piece of parchment paper and set it aside on a heat proof surface or cooling rack.

2. In a large, heavy bottom pot with tall sides, add the sugar, water and corn syrup and stir together. The corn syrup helps give the caramels a chewier texture but can be left out if desired.

3. Run a pastry brush that has been dipped in water around the sides of the pot to wash down any sugar granules that are stuck to the side of the pot. These rouge sugar granules can cause the caramel to become grainy later if not removed.

4. Attach a candy thermometer to the side of the pot and turn the heat to medium high. Let the sugar cook without stirring until it begins to turn amber in color and begins to smell like caramel. This is usually around 330F on the candy thermometer for me but be sure to watch your pot carefully. Do not walk away, answer the phone, stop to change a diaper, play a game of hide and seek.....etc.

5.Once the sugar has caramelized to your liking, add the heavy cream, butter, and vanilla paste or extract. The mixture will begin to steam and bubble like crazy and it will look like the whole batch has split or gone funky. Don't worry, when everything begins to melt and come back up to temperature it will all recombine.

6. Begin stirring with a whisk or silicone spatula and stir constantly until the caramel reaches 245F to 246F on your candy thermometer. This is just slightly below the hardball stage 248F which is where caramels are normally cooked to. I like to go just under that stage because the caramels set nicely but they are left really gooey and chewy - almost creamy in consistency.

7. Remove your candy thermometer and pour the caramel into your prepared pan. Do NOT scrape the pot out, just pour out what you can and leave the residue.  Scraping the pot could cause your caramel to set with a grainy or unpleasant texture.  Wait about 10 minutes and sprinkle the sea salt over the top of the caramels, to your tastes.

8. Let the caramels set for at least 3 hours. If your house is hot, they may need to chill in the refrigerator for 30 minutes before cutting. Turn the set caramels out onto a cutting board, peel back the parchment paper or aluminum foil and use a large knife or pizza wheel to cut into approximately 1" squares

9. Cut 3" wax paper squares and wrap each piece of caramel individually. Place the caramel in the center of the paper at the top edge, fold the paper around the caramel until it is enclosed and then twist each side of the paper around to seal.

10. This makes a ton of caramels - put them in baggies and give them to everyone that you know!

Enjoy!

Veggie Penne "Alfredo"

Hi friends! I've been trying out loads of new dinner recipes lately and as usual, I either forget to photograph them or when I do remember the photos are so blah I don't even bother to post them. Anybody have tips for DIY lighting or affordable ways to get good quality food photos without natural light?!? Please share! This pasta was so good though, I just couldn't let myself pass it by.  Really simple and quick to prepare for a weeknight too.  I would say this is sort of a take on a pasta primavera but a bit on the lighter side.  The quantities in the recipe are approximate because, as always the recipe should be made to your liking and tastes! Hope everyone is doing well and keeping themselves free of the mid-winter blues.  We sure are trying hard to keep the little ones (and ourselves) busy and make the most of the winter weather.  Little K absolutely loves the snow: sledding, building snowmen, smashing any bits of ice that he can find and baby A is already 5 months old.  She just started scooting her tiny self around all over the place.  What fun!

 

Veggie Penne "Alfredo"

1 small onion, diced finely
2 cloves garlic, minced
1 small red pepper, diced
1 zucchini, large dice
1 head broccoli, chopped 1" pieces
1 handful fresh spinach
8 oz penne or other short-cut pasta, cooked al dente
1 tbsp butter
1 tbsp olive oil
1-2 tbsp flour
2 cups vegetable or chicken stock
splash of cream, optional
salt & pepper, to taste
1 cup fresh shredded parmesan cheese plus more for serving

Combine the butter and olive oil in a large saute pan over medium-high heat.  Once the butter has melted, add the onion and red peppers and cook for 2-3 minutes, until the onion is translucent.  Stir in the garlic, broccoli, and zucchini.  Cook, stirring frequently, for 3 or so minutes and then stir in the flour.  Cook the flour for about a minute and add the stock.  Bring the mixture to a low bubble and simmer away for 7 to 10 minutes or until slightly thickened and your broccoli and zucchini are tender.  Add the spinach and cook for one minute more, until wilted.  Add a splash of cream, if desired for a little extra richness and season with salt and pepper.  Stir in the cooked noodles and parmesan cheese and serve immediately.

Enjoy!

Brown Butter Apple Spice Layer Cake with Maple Cream Cheese Frosting

I made this apple spice cake several months ago, typed up a whole blog post, edited and uploaded pictures, and apparently never hit the publish button? Whoops!  I must have been planning to go back to re-read it the next day and never actually got back to it.  I am really surprised it slipped my mind because this cake was absolutely amazing and not even the slightest bit worthy of being forgotten. The cake itself had beautiful fluffy texture with a very tender crumb and soft apple chunks throughout.  The combination of the nutty, rich brown butter and the apple pie blend spices put the flavor of this cake over the top. Then, when you top a cake like this with maple cream cheese frosting, you get one of the greatest things ever!

I really like this rustic style of frosting a cake between the layers and on top but not doing the sides and not worrying too much about how perfect the frosting looks, especially on a cake with an interesting appearance or with fruit inside.  Don't get me wrong, I love a beautifully and perfectly decorated cake as much as the next foodie but this was simple and lovely in its own way.  Another great thing about this is that you don't end up with a cake that is too heavily frosted.  This cake was so delicious, it really only needed a small amount of frosting to taste just right.  Try making this cake for your next holiday party, for the apple lover in your life, or just because it might make you smile. I am sure you won't be disappointed!

Brown Butter Apple Spice Cake

3 cups diced granny smith apples (1/4" cubes)
3 cups all-purpose flour
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1 cup brown sugar
3 eggs
1 tsp vanilla extract
1/4 cup canola oil
3/4 cup apple sauce
1/2 cup brown butter

Preheat the oven to 350F and grease and then line three 8 inch cake pans with parchment circles. Heat a small pan over medium heat and add 1 stick (1/2 a cup) butter.  Stir and cook the butter until it begins to get foamy, turns light brown, and smells fragrant. Set the butter aside to cool while you prep the other ingredients.  In a medium bowl, whisk together the flour, spices, baking soda, and salt until well combined.  In a separate medium bowl combine the sugars, eggs, vanilla extract, canola oil, brown butter, and applesauce.  Add the flour mixture into the wet ingredient mixture in two additions. When the second addition of flour is almost fully mixed in, add the apples and continue to stir until barely combined.  Bake on the center rack of your oven for 20-25 minutes or until a toothpick inserted into the middle of the cake comes out clean.  Let the cakes cool completely before frosting.  

Maple Cream Cheese Frosting

1/2 cup (4oz) softened butter
1 cup (8oz) softened cream cheese
3 cups confectioner's sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 cup pure maple syrup

Use an electric mixer to blend the butter and cream cheese together until well combined and fluffy.  Add the confectioner's sugar in three additions.  Once the sugar is fully incorporated, mix in the vanilla extract, cinnamon, and maple syrup.  If the frosting is too thick, add a little more syrup or if the frosting is too thin, add a little more powdered sugar.  This batch of frosting will probably not be enough to completely frost a three layer cake, so if you want to frost the sides too I would suggest doubling this recipe.

Enjoy!

Overnight Pumpkin Caramel Monkey Bread

This monkey bread is the perfect, delicious breakfast or brunch item to serve during the holiday season.  The dough takes about 10 minutes to prepare and then you can let all the rising happen overnight in the refrigerator.  A few more minutes of assembly in the morning and you have an  amazing pumpkin bread covered in gooey, sweet caramel that will impress everyone!

Overnight bread recipes are my absolute favorite.  The long, slow rise process gives the bread wonderful, fluffy texture and this dough is extra special with the pumpkin puree and seasonal spices blended in.  Of course, you could make this all in one morning, using a traditional room temperature rise but that process doesn't develop the flavor or texture of the dough as well and it makes your morning prep time longer.  This recipe is super easy for entertaining guests during the holidays or even just for a family weekend brunch.  With my two little ones running around all over the place and/or needing to be held 24/7 I just love a good recipe like this one.  Little K (age 2.5) really loved helping assemble the dough in the morning. He was great at rolling the dough into balls and he had a blast coating them (and my entire kitchen) in cinnamon/sugar. Feel free to add-in an additional ingredients like raisins or pecans to kick the flavors up even more.  Please let me know if you give this recipe a try and how you like it!

Pumpkin Caramel Monkey Bread

Pumpkin Bread
1/4 cup salted butter (if using unsalted, add a pinch of salt)
2/3 cup milk
1/4 cup brown sugar
1/4 cup white granulated sugar
1 packet (2 1/4 tsp) quick rise yeast
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
1 cup pumpkin puree
1 egg
1 egg yolk
5 cups all-purpose flour, approximately

Heat the milk and butter in the microwave or in a small saucepan over low heat to the temperature recommended on your yeast.  This was 120F to 130F for me. If you don't have a thermometer the mixture should feel very warm to the touch (be careful)! Add the butter, milk, sugars, spices, and yeast to a stand mixer bowl or other large bowl. Give everything a stir and let the yeast activate for about 5 minutes, it should get foamy or bubbly. Add the pumpkin, egg, and egg yolk and mix until well combined. Mix in the flour, one cup at a time, until just combined. The dough will be sticky to the touch.  Form the dough into a ball and place in a greased bowl covered with plastic wrap to rise. If making the monkey bread right away, let the dough rise at room temperature for one to two hours or until doubled in size.  If making the the monkey bread in the morning, place in the refrigerator overnight to rise.  Let the dough sit at room temperature for about 30 minutes before assembling. Once the dough has risen, punch it down and get ready to assemble.

Assembly
1/2 cup white granulated sugar
1 tsp cinnamon
1 cup brown sugar
1/2 cup butter

Preheat the oven to 350F and grease a bundt pan. Combine the white sugar and cinnamon in a small bowl, Pinch off one inch size pieces of dough, roll into balls, and then roll into the cinnamon/sugar mixture.  Continue this process until you have rolled the entire batch of dough into balls and placed them evenly around the bundt pan.

Heat the brown sugar and butter in a small pot over medium heat until the butter is melted and the sugar crystals are dissolved (about 5 minutes).  Pour the butter mixture evenly over the top of the dough and place in the center of the oven to bake for about 40 minutes.  You may want to put the bundt pan on a baking tray to avoid any potential bubble overs into your oven.

When you remove the bread from the oven, let it rest for about 5 minutes before turning out onto a plate or serving tray.  The bread is VERY hot and sticky so be sure to let it cool for at least 10 minutes before serving.

Enjoy!

Chicken Orzo Soup

Why, yes I did take a photo of my leftover soup that I ate at work with a plastic spoon, under florescent light and you know what, I'm not even worried about it because this soup is that comforting. I usually fuss and stress about not having the time to photograph food the way I want to for the blog but I have decided today that it's more important to share the recipe than have a great picture. This time of year, whether you have the sniffles, daylight savings blues, or are just in need of comfort after the latest election results, this is the soup for you. There is nothing quite like a big bowl of steaming hot, delicious soup to make you feel better, in body and soul.  I hope you give this recipe a try and that it brightens your day a little or makes you feel warm and comfortable!


Chicken Orzo Soup

1/2 cup carrots, diced
1/2 cup leek, diced
1/4 cup red bell pepper, diced
1 tbsp butter
1 tbsp flour
2 cups cooked, cubed chicken (recipe below)
6 cups chicken broth
1 tbsp soy sauce
Salt and pepper, to taste
1 cup Orzo pasta, cooked separately

Step 1: In a large heavy bottom pot melt the butter over medium high heat. Add the vegetables, season with salt and pepper, and sautee for 3 to 5 minutes, stirring frequently. Stir in the flour, cook for about one minute and then add the chicken broth and soy sauce.
Step 2: Bring the soup to a boil, reduce heat to medium-low, add the cooked chicken,  and simmer for about 15 minutes.
Step 3: While the soup simmers, bring a pot of water to a boil and cook the Orzo pasta according to your package directions to al dente. Drain the Orzo and add it to the soup immediately before serving. Don't cook the Orzo in the chicken broth because your soup will be very starchy.
Step 4: Check the soup's seasoning, serve in warm bowls and enjoy!

Chicken recipe (optional, can use any leftover or rotisserie chicken):
Place 4 to 5 boneless chicken breast tenders in an oven safe dish and season to your liking (salt, pepper, poultry seasoning, etc). Cover the dish with foil and bake at 400F for 20 minutes or to until an internal temp of 165F.

Caramel Apple Crisp

Yum! I love apple crisp, it is definitely one of my absolute favorite desserts.  Next to strawberry shortcake, and chocolate chip cookies, and carrot cake, and chocolate cream pie, and....sorry you get the picture, I really like dessert. The best part about this crisp is the addition of the caramel sauce.

 It's so rich, over the top, delicious. The tender and sweet apples paired with the crunchy, crisp topping is the perfect balance.  Don't forget the ice cream, of course! 

Caramel Apple Crisp

Caramel Sauce
1 cup brown sugar
1/2 stick butter (4 tbsp)
1/2 cup heavy cream
1 tsp vanilla extract

Add all of the ingredients to a small saucepan over medium heat.  Stir constantly and bring the mixture to a slow bubble, reduce the heat, and cook for 3 to 4 minutes.  Remove from the heat and cool while you prepare the apples.

Apple Crisp
6 to 8 apples, peeled, cored, and thinly sliced
1 tbsp flour
1 tsp cinnamon

Preheat the oven to 350F. Place the apples in a 9x13 pan and toss with the flour, cinnamon, and caramel sauce.

1 stick butter, cold and cubed
3/4 cup flour
3/4 cup old fashioned oats
1 cup brown sugar
1 tsp cinnamon

Mix the flour, oats, sugar, and cinnamon together in a medium bowl.  Add the cubed butter and use your fingers or a pastry cutter to combine with the dry ingredients. Top the apples evenly with the crisp. Bake for 40 to 45 minutes until bubbly and golden brown.

Enjoy!

Kettle Corn

I wish I had known that homemade kettle corn was so simple. I knew it was just a few basic ingredients but I thought the process was more difficult than it really turned out to be.  K bought one of those Whirly Pop stove top poppers a few years ago because we read an article about all the bad stuff in microwave popcorn. However when I was pregnant with our daughter I had a craving for kettle corn for several weeks so I bought a box of the microwave stuff. I should have looked up a recipe for the homemade version sooner because it was 1000 times better, tasted just like the extraordinarly overpriced yummy bags of kettle corn you can buy at the local fairs.  Speaking of pregnancy cravings, I haven't had time to blog for awhile  (again) because we recently welcomed our second baby into our family.  Aurora was born September 1 weighing 7lbs 10 oz. We absolutely love her and little K is doing a great job adjusting to being a big brother.  Popcorn is one of little K's favorite snacks so I decided to make us a special treat today while Aurora napped. I was pleasantly surprised that it only took about 3 minutes to pop the corn, just as long as it takes to microwave a bag. The kettle corn was so delicious, sweet and crunchy but also salty and buttery just like kettle corn should be. You could probably make this recipe in a regular nonstick pot, just be sure to shake it around the whole time so the popcorn pops evenly.  I hope you give this recipe a try soon!

Homemade Kettle Corn
1/2 cup corn kernels
1 tsp oil
3 tbsp white sugar
2 tbsp butter, melted
1 tsp vanilla extract
Salt to taste

Place corn and oil into the pot or Whirly Pop and cook over medium heat.  When the oil starts to sizzle add the sugar and mix well.  Stir or shake the corn constantly until you hear the corn stop popping.  Immediately pour the popcorn into a bowl and toss with butter, vanilla and salt. Best if served immediately, while warm.

Enjoy!

Sweet & Sour Dill Refrigerator Pickles

Hey friends, I am back! Although it probably won't last very long since baby girl is due to be here later this month and I am sure my cooking, photographing, and blogging time will be scarce once again.  We have been having an incredibly busy summer squeezing in lots of fun activities with little K, family visits and adventures, a quick getaway to Maine, and prepping for our baby's arrival soon!

We also grew our first successful veggie garden this summer.  Our yard has very sandy soil and gets full sunshine for at least 10 hours a day so our previous attempts went poorly.  For the past several years we have done a few potted plants on the deck just to have some fresh vegetables but this year big K suggested building a raised bed garden out of a large pallet.  He stapled fabric paper to the bottom, attached some support boards around the four sides and filled the whole pallet with great quality dirt/compost mix.  We planted cucumbers, scallions, lettuce, a selection of herbs, and lots of green beans.  A few weeks ago we made 10 pints of my delicious dilly beans with our very own beans and dill!

Last weekend the stack of fresh cucumbers was starting to pile up in the fridge and so I decided to try refrigerator pickles. When I was a kid my parents made and canned a big batch of amazing bread and butter pickles every summer.  I didn't think I would have enough cucumbers to bother with the whole canning process so I decided to give a new recipe a try.  I will have to track down that bread and butter pickle recipe for another year!  These pickles came out great.  The cucumbers stay super crunchy and have wonderful elements of both sweet and sour.  They are definitely more on the dill/sour side of pickles and less reminiscent of bread and butter but they do have a nice sweetness about them.  The combination of adding the onions, garlic, and various spices add nice complexity as well.  This recipe is so tasty and very easily scaled up or down, so whether you have a garden exploding with cucumbers or you would have a pick some up from the market, I really hope you give these pickles a try!

Sweet & Sour Dill Refrigerator Pickles

3 cups sliced pickling cucumbers, approx 1/8" thick
1 small onion, thinly sliced
small bunch of dill
3 small cloves garlic
1 tbsp mustard seeds
1 tsp whole peppercorns
1 tsp celery seed
1/2 tsp turmeric
1 1/2 cups cider or rice wine vinegar (good quality)
1 cup water
1 cup sugar
3 tbsp pickling or sea salt

In a medium saucepan, stir the vinegar, water, sugar, and salt together and bring the mixture to a gentle simmer over medium heat.  Once the sugar and salt are dissolved, remove from the heat, add the turmeric, and let the mixture cool while you prep the other ingredients.  Evenly distribute the garlic, mustard seeds, peppercorns, celery seed and a few sprigs of dill between approximately 3 pint size (16oz) mason jars.  Layer the slices of cucumbers and onion into each jar and then pour over the pickling solution, filling to about 1/2" from the top of the jars.  Place lids and rings on the jars and refrigerator for at least 24 hours before eating.  The pickles should keep fresh in the refrigerator for approximately 2 months or longer.

Enjoy!

Spring Veggie Penne "Alfredo"

Sometimes a meal is so good that you decided the recipe must go on the blog, even though it is a crazy Tuesday night, your DSLR camera battery is dead, and you have exactly 12 seconds to finish eating dinner before your wild two year old demands he is "all done." So you whip out your cell phone, put your plate on the floor in the only place of the house that has any natural light available, tell your dog to scoot, and snap the world's most blah picture of this amazing pasta dish!  I have missed out on blogging lots of amazing recipes because I didn't have the opportunity to photograph the dish. I always tell myself, next time I will make sure to plan better, but that hardly happens. So I am putting my perfectionism away and posting this recipe for you! 

This pasta was so delicious and creamy but also very fresh and full of wonderful spring flavors. The sauce is reminiscent of an alfredo but has far less cream and butter and cheese in it than a traditional alfredo sauce.  It still has a great silky texture that coats the pasta nicely but doesn't feel too heavy and it tastes amazing too.  As always, feel free to change out any of the ingredients - use different shaped pasta, use a different combo of vegetables, add a protein if you wish - just customize away until the recipe suits your preferences.  Another huge plus for this recipe is that it took less than 20 minutes to make!  I hope you enjoy this recipe as much as we did.  Let me know if you try any other combos of ingredients that work well together! 

  

Spring Veggie Penne "Alfredo"

2 tbsp butter
1 tbsp olive oil
2 green onions, sliced
1 sm red bell pepper, diced
1 cup asparagus pieces, 1" pieces
1 cup quartered baby portabella mushrooms
2 tbsp flour
1 1/2 cups low/no sodium stock of your choice
1/3 cup heavy cream
1/3 cup grated parmesan cheese, plus more for serving
Fresh parsely or basil, optional

Salt and pepper to taste
1 lb box Penne pasta

Bring a large pot of water to a boil, salt the water, cook the pasta for one minute less than the box's instructions for al dente, and drain well.  While the water is coming to a boil, prep all of your veggies. Then, heat the butter and olive oil over medium high heat in a large skillet or saucepan.  Add the veggies, season with salt and pepper to taste, and cook for about 10 minutes or until veggies are just tender.  Stir in the flour, cook for one minute and then whisk in the stock.  I used chicken stock because that is what I had on hand but veggie stock would work great too.  Let the sauce bubble for a few minutes, stirring occasionally, until it thickens slightly.  Stir in the cream, the parmesan cheese and the cooked pasta.  Let this bubble away for about 2 more minutes until the pasta is cooked perfectly.  Serve with additional grated parmesan cheese and a sprinkle of chopped fresh herbs, if desired. 

Enjoy!

Chocolate Peanut Butter Mousse Pie {{No Bake}}

"Kaden, what did we make?"
"Pie!"
"Can my have some?"
"No, it has to go in the fridge and set. Plus you already licked the spatula!"
"Can my touch it?"
"No you can't touch it, you will smoosh it."

"Who did we make this pie for Kaden?"
"DADDY!"
"Does Daddy like pie?"
"PB pieeeee"
"Can my eat choc-O-lit?"
"I need choc-O-lit!"

"Just be patient for a few minutes and let Mama take some pictures."
"Please!"
"You can wait a few more minutes and then I'll let you have a piece of peanut butter cup."
"I want choc-O-lit!"
"Please wait Kaden, good boy."
"Can my touch it now?!"

"Kaden, go see what Daddy is doing; tell him we finished the pie."
"I want choc-O-lit!"
"How did we make the pie?"
"Bang it!"
"What did we bang?"
"Grams!"

"You're right we banged the graham crackers and then we melted chocolate and whipped up peanut butter filling!"
"All done now?"
"Yes, Mama is all done taking pictures!"
"Can my have choc-O-lit?"
"Okay! Just one!"

"YUMMMMMMY!"

~Conversation with Kaden, age 22 months

Chocolate Peanut Butter Mousse Pie

Graham Cracker Crust
1 1/2 cups cinnamon graham cracker crumbs
(or chocolate cookie crumbs or pretzel crumbs)
1/2 cup melted butter
1/4 cup brown sugar

In a medium bowl, stir together the cracker crumbs and the brown sugar and then add the melted butter.  Stir the mixture well until all of the crumbs are well coated in butter.  Transfer the crust mixture to a 9" pie plate and press into an even layer along the bottom and up the sides.  Chill the crust in the fridge while you make the ganache and mousse.

Chocolate Ganache
1 1/3 cups chopped chocolate
1 cup heavy cream

Place the chocolate in a heat proof bowl or container.  Heat the cream in the microwave for about 2 minutes or on the stove just until you see little bubbles forming around the edges.  Pour the hot cream over the chocolate and let it sit for about 5 minutes.  The chocolate should fully melt in this time and then you can stir well to combine.  If you have any unmelted chocolate you can continue to heat the mixture until it is completely smooth.  Let the ganache cool for about 10 minutes and then pour a layer of ganache into the chilled pie crust.  The amount of your ganache layer is completely up to you.  Make sure to leave enough to garnish the top of the pie.  Return the pie to the fridge to chill while you make the mousse.

Peanut Butter Mousse
1 1/2 cups smooth peanut butter
1 cup softened cream cheese
1 cup confectioner's (powered) sugar
1 tsp vanilla extract
1 cup heavy cream
Peanut Butter Cups, for garnish

In a medium bowl, use an electric mixer to cream together the softened cream cheese and peanut butter until smooth and fluffy.  Beat in the confectioner's sugar and vanilla extract until well combined.  In a separate bowl, whip the heavy cream to soft peaks.  Fold the whipped cream gently into the peanut butter mixture, until well combined.  Transfer the peanut butter mouse to the pie plate and decorate with remaining chocolate ganache and chopped peanut butter cups, if desired.  Place the pie in the refrigerator for at least two hours to set firm.

Enjoy!

Inspired by Gretchen's Bakery

Frozen Princess Elsa Layer Cake {Vanilla Sponge Cake, Chocolate Cake, White Chocolate Ganache, & Swiss Meringue Buttercream}

I recently made this Frozen Princess Elsa layer cake for my niece's 2nd birthday and I was really excited about how beautiful it came out.  I shared all of the details and exact recipes that I used below, but what I really wanted to share this time was the general overall concept of this cake.  You could make this cake with any flavor of cake, any filling, or any frosting recipe that you prefer.  Actually speaking of that, if anyone has a foolproof, moist, tender, delicious vanilla cake recipe, please share it with me! I have been on the hunt for the perfect vanilla cake for a long time and this recipe was good but didn't fit 100% with what I am looking for.  Anyways, I just loved how the appearance of this cake came out with the pretty teal buttercream and the contrasting white snow/ice details.  I think the stars piped along the bottom gave the cake a cute ruffly, party dress look that was very sweet and girly, plus the border of white dots almost resembled a strand of big, beautiful pearls for an extra bit of elegance.  Don't skip the dusting of edible glitter or sanding sugar (which you can't see very well in the picture) because it adds that lovely sparkle of freshly fallen snow glistening in the sunlight that everyone loves!

I absolutely love when I am given the opportunity to make a special cake for a family member or friend, even though my husband would probably tell you differently!  I tend to get myself a little worked up during the process of just about every cake that I have ever made, but in the end it is all part of the fun.  Even if I end up having to re-make the entire giant batch of buttercream because for some unknown reason the first batch completely imploded, every minute of making the cake is worth it; all for that smile and happiness that comes along with first seeing the finished product or taking the first delicious bite!  Being able to create something special to share with the people I love is a truly wonderful feeling and I am so lucky to have the opportunity to do so :)

Vanilla Sponge Cake
2 cups all-purpose flour
1 1/2 cups white sugar
1 tbsp baking powder
1 tsp salt
1/2 cup vegetable oil
1 tsp vanilla extract
7 eggs, separated
1 cup cold water
1/2 tsp cream of tartar

Preheat the oven to 325F. In a large bowl, whisk the flour, sugar, baking powder, and salt together until evenly combined.  Stir in the vegetable oil, vanilla extract, egg yolks, and water until the wet ingredients are incorporated into the dry ingredients.  In a separate, very clean bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form.  Stir about 1/3 of the egg whites into the cake batter, to begin lightening the mixture.  Carefully fold the rest of the egg whites through the cake batter until you can no longer see any streaks of white.   Divide the batter into two 8" cake pans that have been greased and lined with parchment circles.  Bake for 50-55 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Let the cakes rest in the pans for 10 to 15 minutes, run a knife around the outer edge of the cake, and then turn out onto wire cooling racks to cool completely.
Inspired by How To Cook That

Chocolate Cake
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp instant espresso powder (optional)
1/4 tsp salt
1 cup buttermilk
3/4 cup white sugar
1/3 cup canola oil
1 tsp vanilla extract

Preheat the oven to 350F.  In a medium bowl, stir together the first six, dry ingredients and then stir in the remaining wet ingredients until no large lumps remain.  Divide the batter into two 6" cake pans that have been greased and lined with parchment circles.  Bake for 18-22 minutes or until a toothpick inserted into the center of the cake comes out clean.  Let the cakes cool in the pans for a few minutes and then turn out on to wire rack to cool completely.
Inspired by Movita Beaucoup

White Chocolate Ganache
2 cups heavy cream
3 cups good quality white chocolate, chopped

Heat the heavy cream to a simmer over low heat, remove from the heat, and stir in the white chocolate.  Let the mixture stand for 5 minutes and then stir well until everything is combined.  Alternatively, you can heat the cream in the microwave and then stir in the chocolate.  You may need to briefly reheat in the microwave (20 seconds at a time) to get the chocolate completely melted.  Let the ganache cool to room temperature or can be made ahead of time and stored in the refrigerator for up to one week.  Once the ganache is cooled, use an electric mixer to whip the ganache until soft peaks form.

Swiss Meringue Buttercream
10 large egg whites
2 1/2 cups white granulated sugar
3 cups (6 sticks) cold unsalted butter, cubed
2 tbsp vanilla extract

Add the egg whites and sugar to the (very clean) bowl of an electric stand mixer. Place the bowl over a pot with about 1 inch of simmering water (like a double boiler set up) and whisk until the sugar is dissolved and the egg whites are hot (about 140°F if you have a candy thermometer.) Place the bowl back on the base of your stand mixer and beat the egg whites on medium-high speed with the whisk attachment until the mixture is glossy, thick, and the outside of the bowl has cooled to room temperature. This will likely take at least 10 minutes. Switch to the paddle attachment, turn the mixer on to low speed, and begin adding small cubes of the butter, one at a time, until each is incorporated. I waited between 5 and 10 seconds between adding each cube of butter. Don't worry if the mixture curdles or starts to look a little soupy, just keep mixing until it comes together into a smooth, silky consistency. Stop and refrigerate the buttercream for about 15 minutes if it really starts looking soupy and then continue to beat. Add the vanilla and salt and mix to incorporate. Remove about 1 cup of the buttercream to a separate bowl to keep white and color the remaining buttercream with teal gel food color.

Cake Assembly
1 cup strawberry or raspberry jam (optional)
Sanding sugar, or other edible glitter

I like to bake my cakes at least one day before the party and once they are cooled, wrap them in plastic wrap and freeze them until I am ready to decorate. I find that working with frozen cake is much easier, especially if you are cutting your cakes into more layers. The cakes thaw really quickly, so by the time you are done decorating, the whole cake is thawed and ready to eat!

Cut each of your cakes in half, so that you have four layers of sponge cake and four layers of chocolate cake. Place a dollop of buttercream on your cake board or plate and place your first layer of sponge cake down. Frost this layer with white chocolate ganache. I also added a layer of strawberry jam here too for additional flavor (optional). Repeat this process until all the layers of sponge cake are stacked up. Frost the outside of the cake with a thin layer of teal buttercream (crumb coat) and place this in the fridge to set while you work on the chocolate layer. Place the first round of chocolate cake on a 6" cake circle or cardboard covered in aluminum foil. Spread a layer of white chocolate ganache on the cake and continue until you have all of the layers stacked up. Frost the outside of the cake with a thin coat of teal buttercream. Remove the sponge cake from the fridge and place the chocolate cake on top of the sponge cake, right in the center. Frost the entire cake with teal buttercream and smooth it out as best as you can. Add several rows of teal stars around the bottom of the cake using a piping bag fitted with a star tip (I used a Wilton 2d). Place the white buttercream in a separate bag fitted with a round tip (I used Wilton #12) and pipe small dots around the bottom border of the chocolate cake. For the top of the cake, I started in the center and piped lines of frosting, out cascading over the edge, in a random pattern to create the look of icicles. I sprinkled the cake with a dusting of edible glitter to give it a little extra sparkle and topped it off with an Elsa figurine.


Enjoy!