Archive for the ‘Cakes and Cupcakes’ Category

Tasteful Tuesday: Chocolate Chip Day

Tuesday, May 15th, 2018

Since Chocolate Chip Day (5/15), like Sturbridge Yankee Workshop, originated in Massachusetts, we couldn’t skip past it without sharing some recipes that include chocolate chips. Here are three from our blog, and feel free to leave your chocolate chip-including recipe in the comments below!

Homemade Chocolate Chip Pancakes

Regular homemade pancakes are delicious, but sometimes we need a little chocolate thrown in.

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

Same goes for banana bread – chocolate chips add a wonderful surprise to this delicious creation.

White Chocolate Raspberry Scones

We love this recipe, and since white chocolate chips are technically chocolate chips, we felt it belonged on this list.

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Tasteful Tuesday: Five Pancake Recipes

Tuesday, February 13th, 2018

Pancakes

Whether you’re celebrating Shrove Tuesday or just general Pancake Day, here are five pancake recipes to satisfy your need for this sweet treat during breakfast, lunch or dinner.

Vegan Pancake Recipe – made with raw sugar and soy milk.

Homestyle Pancake Recipe – the most classic pancake recipe (add chocolate chips or berries!).

Blueberry Pancake Recipe – best with Maine blueberries, of course.

Cranberry Walnut Pancake Recipe – out of the ordinary but just as delicious.

Blueberry Vanilla Pancake Topping – okay, so not a pancake,
but this recipe offers a decadent complement to your homemade pancakes.

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Tasteful Tuesday: Raspberry Swirl Cheesecake

Tuesday, January 30th, 2018

Whether you make this cheesecake recipe for your sweetheart or your own sweet tooth, the first time certainly won’t be the last.

RaspberriesWhat you’ll need:

  • 1 cup finely ground graham crackers
  • 2 tablespoons unsalted butter, melted
  • 1 3/4 cups sugar
  • 1 1/2 cups fresh raspberries
  • 32 ounces cream cheese, softened
  • pinceh of salt
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature

Directions:

  1. Preheat oven to 350°F. Wrap exterior of a 9-inch springform pan in a double layer of foil and set aside.
  2. In a medium bowl, combine graham crackers, butter and sugar. Transfer crumb mixture to the springform pan, pressing until firm. Bake in preheated oven for about 10 minutes or until browned, then cool on a wire rack. Reduce oven temperature to 325°F.
  3. Process or blend raspberries for about 30 seconds to get a puree. Pour through a sieve into a small bowl and discard solid leftovers. Whisk in 2 tablespoons sugar and set aside.
  4. In a large bowl, mix cream cheese with an electric mixer on medium for about 3 minutes, or until fluffy. Reduce to low speed and slowly add remaining sugar. Add salt and vanilla, mix until well combined. Mix in eggs one at a time until just combined. Pour cream cheese filling over cooled crust.
  5. Drop raspberry sauce on top with a teaspoon. Swirl sauce into filling using a wooden skewer, toothpick or fork.
  6. Bake for about 65 minutes. The cheesecake should be set but still slightly wobbly in the center. Transfer pan to rack and let cool completely. Refrigerate, uncovered, for at least 6 hours. Run a knife around the edge of the cake, release springform pan and enjoy!

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