Archive for the ‘Cakes and Cupcakes’ Category

Tasteful Tuesday: Five Pancake Recipes

Tuesday, February 13th, 2018


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


  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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Tasteful Tuesday: Italian Cream Cake with Cream Cheese Frosting

Tuesday, January 2nd, 2018
Happy New Year! We’re starting 2018 off right here on the blog with a creamy, indulgent cake recipe with equally delicious frosting. Have a prosperous new year, and enjoy!
What You’ll Need:
  • Tasteful Tuesday2 9-inch or 4 6-inch cake pans
  • cooking spray
  • 2 teaspoons flour
  • 1/3 cup butter, softened
  • 1 1/4 cup granulated sugar
  • 2 large egg yolks
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon coconut or almond extract
  • 1 teaspoon vanilla extract
  • 6 large egg whites
Frosting (half this recipe if you prefer more cake than frosting)
  • 2 tablespoons butter, softened
  • 10 ounces cream cheese
  • 7 cups powdered sugar
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350°F. Coat bottoms (not the sides) of cake pans with cooking spray and line with wax paper. Coat wax paper with cooking spray and dust with 2 teaspoons of flour. Set aside.
  2. Place 1/3 cup butter in a large bowl and beat with a mixer on medium speed until creamy. Gradually add granulated sugar, beating well. Add egg yolks, one at a time, beating well after each addition.
  3. Lightly spoon 2 cups flour into dry measuring cups and level with a knife. Combine 2 cups flour, baking soda, and salt; stir well.
  4. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture. Stir in coconut (or almond) and vanilla extract.
  5. In a large bowl, beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat). Fold egg whites into batter and pour batter into prepared pans.
  6. Bake in preheated oven for about 23 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans for about 5 minutes on a wire rack. Loosen cake layers from sides of pans and remove from pans. Remove and discard wax paper; cool completely.
  7. To make frosting, place butter and cream cheese in a large bowl and beat with a mixer on high speed until fluffy. Gradually add powdered sugar, beating at low speed until smooth (do not overbeat). Add vanilla extract and beat well.
  8. Place 1 cake layer on a plate; spread with one-third of frosting. Top with other cake layer. Spread remaining frosting over top and sides of cake.

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