Sweet https://sweetspiritsandsprinkles.com Fri, 20 Sep 2024 19:54:20 +0000 en-CA hourly 1 https://wordpress.org/?v=6.6.2 https://sweetspiritsandsprinkles.com/wp-content/uploads/2024/09/cropped-Sweet-Fav-32x32.png Sweet https://sweetspiritsandsprinkles.com 32 32 Easy Two Bite Brownies https://sweetspiritsandsprinkles.com/2024/09/20/easy-two-bite-brownies/ https://sweetspiritsandsprinkles.com/2024/09/20/easy-two-bite-brownies/#respond Fri, 20 Sep 2024 19:36:38 +0000 https://sweetspiritsandsprinkles.com/?p=382

Calories

200

Sugar

20g

Servings

2

Time

1 Hour

The other day I saw someone post some beautiful two bite brownies and I immediately had a craving. But when I used my regular brownie recipe they were not nearly as moist and delicious in a two bite form. This led me on a quest to make the perfect gooey chocolaty two bite brownies!

The key to making these dense and gooey was taking out any rising agents. I also added chocolate chips so you will get bits of melted chocolate. This brownie recipe is easy because it can be made in one bowl so you can cut down on the kitchen mess.

(see all that ooey gooey goodness????)

I made a couple different batches before I found the perfect one. I had to start handing them out to family just to get all these brownies out the house! I took some from each batch over to my grandma’s where she meticulously taste tested everything I brought her and added her comments. She turns 90 in a couple months, and she seems to enjoy being my taste tester, so I continue to take them over to her. I knew I was getting close when she had downed four of them before I had even left the house. When I pointed it out to her she was offended that I had been counting. Sorry Grandma.

PAN PREP

The first thing I do is prepare the pan. You will need a mini muffin/cupcake pan. When I started working on my recipe I was concerned that if I made the brownies too gooey I would never be able to get them out of the pan. This recipe, however, hardens the outside just enough to easily pop out of the pan and still have a gooey center. I grease the cups of the pan with vegetable shortening. I put a gob on paper towel and spread it into all the nooks of the muffin cup. I don’t want it spread to thin, so I make it so you can see the shortening.

Download the Pdf Recipe Here!

Easy Two Bite Brownies.pdf

The Recipe

Ingredients

  • 1/3 cup butter (melted)
  • 2 tbsp vegetable oil
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tbsp coffee liqueur (I used Kahlua)
  • 1/2 cup flour
  • 1/2 cup cocoa
  • 1/4 tsp kosher salt
  • 1/2 cup semi sweet chocolate chips

Instructions

Step 1

Whisk together butter, oil and sugar in a medium sized bowl.

Step 2

Add eggs, extract and liqueur and whisk until blended.

Step 3

Add flour cocoa and salt and blend until all ingredients are fully combined.

Step 4

Fold in the chocolate chips.

Step 5

Fill the muffin cups.(These only puff slightly in the middle but don’t actually rise so it is safe to fill the cups near the top).

Step 6

Bake for 15 minutes at 350F.

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Mini Coffee Cupcakes https://sweetspiritsandsprinkles.com/2024/09/20/mini-coffee-cupcakes/ https://sweetspiritsandsprinkles.com/2024/09/20/mini-coffee-cupcakes/#respond Fri, 20 Sep 2024 19:28:18 +0000 https://sweetspiritsandsprinkles.com/?p=370

Calories

200

Sugar

20g

Servings

2

Time

1 Hour

I was having a huge craving for coffee flavoured things (I don’t know where it came from!), and I decided mini cupcakes would be a great way to settle that need. I love little desserts that you can just pop into your mouth! Of course the danger is that you can’t stop at one :p.

I love this recipe because the lack of butter means that I don’t have to get my mixer out, just my whisk. I was inspired by the way you get a hit of cinnamon flavour in cinnamon bun style desserts where the cinnamon is marbled throughout. In the same manner I created a coffee marbling effect so that you get a hit of strong coffee flavour rather than overall essence of it.

Download the Pdf Recipe Here!

Mini Coffee Cupcakes.pdf

The Recipe

Ingredients

  • 1 cup flour
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • ½ tsp baking soda
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • ¼ cup vegetable oil
  • 1 egg
  • ½ cup of milk
  • ½ tsp vanilla
  • 2 tbsp instant coffee
  • 1 ½ tbsp Kahula

Instructions

Step 1

Pre-set oven to 350˚F and fill mini muffin pan with mini cupcake liners.

Step 2

In a small bowl sift flour, salt, cinnamon and baking soda.

Step 3

In medium bowl mix together sugars and vegetable oil. Add egg, milk and vanilla until incorporated.

Step 4

Add dry ingredients to wet ingredients. Whisk until thoroughly blended.

Step 5

In a separate small bowl mix together instant coffee and Kahlua. The mixture should be a little bit runnier than a paste.

Step 6

Fill your muffin cups with batter 2/3 full. Using a small spoon drip some of the coffee paste into each of the cups. Using a toothpick gently stir the batter in each of the cupcakes to marble the coffee. Be sure to not over mix, as the coffee will blend completely and not properly marble.

Step 7

Put your cupcakes in the oven for about 20 minutes or until inserted toothpick comes out clean.

Topping

I topped my cupcakes using a simple butter cream using butter, vanilla and icing sugar. I added a strip of chocolate icing to make a marbled icing effect.

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Chocolate Chip Cookie Dough https://sweetspiritsandsprinkles.com/2024/09/20/chocolate-chip-cookie-dough/ https://sweetspiritsandsprinkles.com/2024/09/20/chocolate-chip-cookie-dough/#respond Fri, 20 Sep 2024 19:19:04 +0000 https://sweetspiritsandsprinkles.com/?p=361

Calories

200

Sugar

20g

Servings

2

Time

1 Hour

 have a number of recipes that use cookie dough that I need to add to the blog, so I thought I better start with the basics.

I love cookie dough! I make up a batch long ahead of time and keep it in my freezer so I can pull it out and add it to a bunch of different things. Chocolate chip cookie dough ice cream, brownies, and cookie bars are all high on my list.

But why do you have to make a different recipe than your usual to be baked kind?

We all love to eat cookie dough straight from the bowl, but we all also know that some of the ingredients eaten raw may not be good for us. This cookie dough recipe substitutes applesauce as the combining agent for eggs, and heats the flour in case of any contaminants. I have also taken out all the rising agents, as no bake goods have no need to rise!

Download the Pdf Recipe Here!

Chocolate Chip Cookie Dough.pdf

The Recipe

Ingredients

  • ¾ cup butter
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • ¼ cup applesauce
  • 2 tsp vanilla extract
  • 1 tsp salt
  • 2 cups flour
  • 1 cup chocolate chips

Instructions

Step 1

Put your flour in a microwave safe bowl and zap it for about one minute. There are some claims that raw flour contains some contaminates, and since we aren’t cooking the dough we will zap it to get rid of anything that could be there.

Step 2

Cream together the butter and sugars. Add the applesauce and vanilla extract until blended.

Step 3

Mix in the salt and flour until well combined.

Step 4

Fold in the chocolate chips.

It is now ready to eat, no baking required!

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All-Season PSL https://sweetspiritsandsprinkles.com/2024/09/20/all-season-psl/ https://sweetspiritsandsprinkles.com/2024/09/20/all-season-psl/#respond Fri, 20 Sep 2024 19:12:39 +0000 https://sweetspiritsandsprinkles.com/?p=351

Calories

200

Sugar

20g

Servings

2

Time

1 Hour

This recipe makes the syrup which can then be added to a latte, or just added to your morning coffee for all the delicious flavour. It should be enough for about two drinks (depending how sweet you like your latte)!

It took me a while to figure out what to title this one. At first I thought maybe the “dirty PSL” or the #GBPSL, but I wanted to elaborate the point that this pumpkin spice creation is perfect from September to December (and if you are like me it’s also good between January and August as well).

I originally sought to create just a really good pumpkin spice latte base. Wouldn’t you guess that the things I ended up adding to a traditional pumpkin spice base gave me all the feelings of holiday deliciousness and warmth. I didn’t realize that’s what I wanted until it happened, drinking my all-season PSL one morning I was so happy with the combination I decided I didn’t need store bought pumpkin spice ever again.

Ok, if you haven’t connected the dots yet the secret ingredients are molasses and ginger. Yes, these are the key ingredients in ginger bread, and yes, those are the flavours that take a this normal pumpkin spice to something with even more holiday warmth. I thought that adding molasses might add a darker richness (I had been experimenting adding it to my pumpkin tart at the time, and just extended the concept a little further). And then I thought, this would be good with a little bit of heat in it. Which is when I added the ginger. After I wrote down the recipe I realized that I had just subconsciously added gingerbread. But Voila, it’s delicious.

Download the Pdf Recipe Here!

All-Season PSL.pdf

The Recipe

Ingredients

  • 1/4 cup water
  • 1 tbsp brown sugar
  • 1 tsp molasses
  • 1/4 cup pumpkin puree
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp of ginger
  • 1/8 tsp of cloves
  • Pinch of salt

Instructions

Step 1

Add water, sugar and molasses to a small saucepan and heat over medium heat until sugar is dissolved. Add pumpkin puree and stir until incorporated. Remove from heat and add spices (rest of ingredients). Combine until all ingredients are completely incorporated.

Step 2

Add two or three tablespoons to your morning coffee or latte! The amount you add is completely up to how sweet you want your drink to be. When I made it I got two drinks out of the recipe, but my drink had a lot more than the one I made for my mom tehehehe.
If you like a little more spice I definitely recommend adding more ginger.

Large Batch option

This recipe can be made in larger batches and kept in the fridge in a mason jar for a couple of weeks (just stir the mixture before you use it, it will likely settle a little bit). This way you just need to open the fridge and grab a couple tablespoons for all-season PSL every morning!

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Crustless Chocolate Cheesecake with Dark Red Cherry Sauce https://sweetspiritsandsprinkles.com/2024/09/20/crustless-chocolate-cheesecake-with-dark-red-cherry-sauce/ https://sweetspiritsandsprinkles.com/2024/09/20/crustless-chocolate-cheesecake-with-dark-red-cherry-sauce/#respond Fri, 20 Sep 2024 18:54:17 +0000 https://sweetspiritsandsprinkles.com/?p=333

Calories

200

Sugar

20g

Servings

4

Time

1 Hour and 30 Minutes

This past weekend my friend in passing mentioned she was having cheesecake for dessert and I had sudden cravings to acquire some of my own. I dreamed of cheesecake that was soft and creamy and that filled my chocolate cravings! This chocolate cheesecake recipe fills all of those needs and goes great with a glass of red wine.

I didn’t want to make an entire cheesecake because I was just making it for me and maybe my parents. The pandemic has us sharing less and needing smaller portions. This recipe is enough to make two four-inch mini cheesecakes or would likely fit in one six-inch or eight-inch springform pan.

I ended up baking the cheesecakes in a water bath so that the middle wouldn’t sink, and it worked perfectly. I also specify using Philadelphia brand cream cheese. This isn’t an ad, it’s because Philadelphia tastes significantly better and I have not yet found a comparison. If you’re wondering whether it’s worth paying the extra for Philly cream cheese the answer is yes, I refuse to use any other kind.

Download the Pdf Recipe Here!

Crustless Chocolate Cheesecake with Dark Red Cherry Sauce.pdf

The Recipe

Ingredients

  • 4oz or 113g chocolate
  • 1 250g package of Philadelphia cream cheese
  • 2 tbsp butter
  • ¼ cup sour cream or plain yoghurt
  • 1 egg
  • ¼ cup of sugar
  • 1 tsp corn starch
  • 1 tbsp cocoa powder

Instructions

Step 1

Pre-heat your oven to 300˚F

Step 2

Prepare your springform pan(s). Cut a circle out of parchment the same size as your pan and lay it on the bottom (this will ensure you can move your cake off the pan at the end of baking). Spray the inside of your pan(s) with baking spray to prevent sticking. Using aluminium foil wrap the bottom and outside of your pan(s) so that when you place it in a water bath it will not leak. Place it (them) in a larger baking pan and set aside.

Step 3

Melt the chocolate in your microwave or using a double boiler. Set aside.

Step 4

Using the paddle attachment on your stand mixer or a hand mixer cream together butter and cream cheese (this process is easier when both the butter and cream cheese are soft, but you don’t want them to be melted). Add egg, sugar, and sour cream and mix until fully incorporated. Add cornstarch and cocoa powder. Using a spatula scrape down the sides of the bowl to ensure all contents are fully combined.

Step 5

With the mixer on low slowly add the melted chocolate to the mixer until fully incorporated. Fill your pan(s) with the cheesecake batter.

Step 6

Place your springform pan(s) into the larger baking dish. Pour water into the larger dish about ¾ of the way to the top.

Step 7

Put it in the oven and bake for about 1 hour and a half. You will know it is fully baked if the centre is set and you see slight cracking around the edges.

Step 8

Cool for about ten to fifteen minutes before taking the cheesecake(s) out of the water bath and tinfoil, placing the cake(s) in their springform pan in the fridge. Let cool completely before removing the cake from the springform pan. (Keep refrigerated until serving)

Cherry Syrup

Ingredients

  • 1/3 cup frozen dark red cherries
  • 1 tbsp sugar
  • 1 tbsp water
  • 1 tsp cornstarch
  • Dash of ground nutmeg

Instructions

Step 1

In a small saucepan over medium heat combine cherries, sugar and water. Let the mixture heat up so that the cherries get soft.

Step 2

Add the cornstarch and mix with a spatula until the sauce thickens. Add the dash of nutmeg and mix. Remove from heat.

Step 3

Add to cheesecake(s) when ready to serve. (Cherry sauce can be kept in a sealed container in the fridge for about a week).

My spring form pans in a water bath and in the oven.

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Orange Shortbread Cookies https://sweetspiritsandsprinkles.com/2024/09/20/orange-shortbread-cookies/ https://sweetspiritsandsprinkles.com/2024/09/20/orange-shortbread-cookies/#respond Fri, 20 Sep 2024 18:04:48 +0000 https://sweetspiritsandsprinkles.com/?p=293

Calories

200

Sugar

20g

Servings

26 Cookies

Time

1 Hour

Shortbreads are definitely one of those classic holiday favourites. They are easy to make and require fewer ingredients than other styles of cookies. In this version, I have added orange zest to add a lighter flavour and drizzled them with chocolate for added visual interest.

Download the Pdf Recipe Here!

Orange Shortbread Cookies.pdf

The Recipe

Ingredients

  • 1 cup salted butter (room temperature)
  • Zest from one large orange
  • ½ tsp vanilla
  • ¾ cup icing sugar
  • ¼ cup cornstarch
  • 2 cups of flour
  • 4oz or 113g dark chocolate (optional)

Instructions

Step 1

Preheat oven to 350˚F. Put parchment paper on a cookie sheet and set aside.

Step 2

Using the paddle attachment on a stand mixer or using a hand mixer, cream together the butter, orange zest and vanilla.

Step 3

Sift together icing sugar, cornstarch and flour. (Sifting is highly recommended because cornstarch and icing sugar tend to have clumps that will stay together and create clumps in your cookies)

Step 4

Slowly add the dry ingredients to your butter mixture. After a couple of minutes, the dough should form a clump, removing itself from the sides.

Step 5

Empty the dough onto a lightly floured surface. Split the dough into two balls. Using a rolling pin, roll out one of the dough balls. You generally don’t want shortbread to be too thin, I would recommend rolling the dough just under half an inch. Cut the dough into your desired shapes, put on your prepared cookie sheet and put in the oven. Bake the cookies for 10-12 minutes or until you see signs that the cookies are starting to brown. Repeat this process with the rest of the dough.

Optional

After the cookies have cooled, melt the chocolate using the microwave or a double boiler. Drizzle over the cookies.

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Moist Gingerbread Cake with a Bourbon Brown Butter Glaze https://sweetspiritsandsprinkles.com/2024/09/20/moist-gingerbread-cake-with-a-bourbon-brown-butter-glaze/ https://sweetspiritsandsprinkles.com/2024/09/20/moist-gingerbread-cake-with-a-bourbon-brown-butter-glaze/#respond Fri, 20 Sep 2024 17:33:36 +0000 https://sweetspiritsandsprinkles.com/?p=279

Calories

200

Sugar

20g

Servings

8

Time

1 Hour

I ended up trying a couple of different gingerbread cake recipes this year from other bakers and every time I did the results were the same; very dry. For me, a moist cake is the most important factor. I don’t think you should have to eat a cake with ice cream just to up the moist factor or cover the layers in simple syrup. A good cake comes out of the oven moist and mouthwatering without any additions. This gingerbread cake is just that, super moist and no need to pair it or cover it with anything (although who doesn’t love a little bourbon glaze).

I really wanted to make a bundt cake this holiday season, but all of my bundt pan are very pumpkin designed (aka. fall looking) and I really wanted a pan that screamed Christmas. Some fancier bundt pans can get really pricy, and I definitely splurged on this Nordic ware star style pan (bought from amazon). But I couldn’t resist, and really it’s a life long investment right? While this recipe fits in a bundt pan, it will also fit in any 8 x 8″ square pan or 8″ round pan.

Download the Pdf Recipe Here!

Moist Gingerbread Cake with a Bourbon Brown Butter Glaze.pdf

The Recipe

Ingredients

  • 1 ¼ cup of flour
  • 1 tsp baking soda
  • ½ tsp of kosher salt
  • 2 tsp ginger
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • ½ cup packed brown sugar
  • ½ cup of molasses
  • 1 tsp vanilla
  • ¼ cup of vegetable oil
  • 1/3 cup of apple sauce
  • 1 tbsp apple cider vinegar
  • ½ cup of boiling water

Instructions

Step 1

Pre heat over to 350°F. Generously spray bundt pan with oil. Set aside.

Step 2

In a large bowl whisk together flour, baking soda, salt, ginger, cinnamon, and ground cloves.

Step 3

Add remaining ingredients and whisk until incorporated.

Step 4

Pour into prepared bundt pan and bake for 30 minutes or until an inserted toothpick comes out clean.

Step 5

Leave on counter to cool. It is not recommended that you take out the cake while it is still warm as this may prevent a clean separation of cake from pan..

Step 6

Once it is cool, remove cake from pan by flipping it over and tapping gently on the pan. Mine came out quite smoothly which should be the case if the pan was generously greased before putting in the batter.

Bourbon Brown Butter Glaze

Ingredients

  • 2 tbsp of butter
  • 1/4 tsp vanilla
  • 1/2 cup of icing sugar
  • 1 tbsp bourbon

Instructions

Step 1

In a small saucepan over medium heat melt the butter. Continue to cook and stir until butter becomes brown and fragrant (should smell nutty). There will also be specks of brown forming in the butter. (Watch this stage closely as it can burn really fast). Remove from heat and cool slightly.

Step 2

Stir in vanilla and bourbon.

Step 3

Add icing sugar in two additions, combining completely after each addition (add less if you want the glaze to be runnier).

Pour over cooled bundt cake. Serve and enjoy!

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Mulled White Wine https://sweetspiritsandsprinkles.com/2024/09/20/mulled-white-wine/ https://sweetspiritsandsprinkles.com/2024/09/20/mulled-white-wine/#respond Fri, 20 Sep 2024 16:14:18 +0000 https://sweetspiritsandsprinkles.com/?p=266

Calories

200

Sugar

20g

Servings

8

Time

1 Hour

I was super happy with my mulled wine with a red wine base but this came into my head one day and I had to try it. If you can believe it I actually like this better than my red wine version! I know, it’s crazy, since I am a huge red wine drinker, but this was super delicious!

This month I have been working at the liquor store which involves a lot of people asking what to mix with certain things. One day I had a woman ask what she should mix with hot apple cider. The first thing that popped into my head was to mix it with a white wine and make a mulled cider/wine. As soon as I suggested it I thought, “OMG, why am I not doing that?” So here it is and it ticked off all the boxes of a warm holiday drink. In this mulled wine, apples and cinnamon come together to create all the apple spice you need. Pair it with some ginger cookies and a holiday movie and you are all set!

Download the Pdf Recipe Here!

Mulled White Wine.pdf

The Recipe

Ingredients

  • 4 cups apple cider
  • 1 bottle of white wine (A white blend or pinot grigio works best)
  • 1/2 cup of fireball
  • 4-6 cinnamon sticks
  • 1/4 tsp cloves
  • 1/2 cup of cranberries
  • Dash of cardamom
  • Apples for garnish (optional)

Instructions

Step 1

Pour all of the ingredients into a slow cooker.

Step 2

Cook on High heat until it reaches desired temperature. The longer it sits the more the flavour from the cinnamon sticks and cloves will meld with the other flavours.

Serve in a heat proof mug and Enjoy!

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Fluffy Brown Sugar Frosting https://sweetspiritsandsprinkles.com/2024/09/20/fluffy-brown-sugar-frosting/ https://sweetspiritsandsprinkles.com/2024/09/20/fluffy-brown-sugar-frosting/#respond Fri, 20 Sep 2024 16:00:31 +0000 https://sweetspiritsandsprinkles.com/?p=253

Calories

200

Sugar

20g

Servings

8

Time

1 Hour

This fluffy brown sugar frosting is the perfect addition to your holiday cake. The addition of the brown sugar adds a smooth rich flavour that a basic frosting doesn’t have. This frosting will help enhance the flavour of many holiday cakes such as apple cake, gingerbread cake and fruit cake which generally see brown sugar as their main source of sweetness. I will be posting a delicious pear cake in the coming days which goes perfectly with this frosting! This recipe will make enough frosting to cover 12 cupcakes or a small cake.

Download the Pdf Recipe Here!

Fluffy Brown Sugar Frosting.pdf

The Recipe

Ingredients

  • 1/4 cup brown sugar
  • 2 tbsp water
  • 1 cup butter (softened)
  • 1/2 tsp vanilla extract
  • 3 1/2 cups of icing sugar
  • Dash of nutmeg (optional)

Instructions

Step 1

Add the brown sugar and water to a small saucepan over medium heat. Stir until brown sugar is dissolved, remove from heat and set aside (this will ensure there are no sugar granules in your frosting so it will be nice and smooth)

Step 2

In a mixer with the whisk attachment or using a hand mixer, mix the butter and vanilla just until the butter is broken down. Gradually add icing sugar 1/2 cup to one cup at a time. If the icing is really thick and you are having trouble mixing it, start to add the brown sugar syrup. Continue until all icing sugar and brown sugar syrup is added to the mixer.

Step 3

Add the nutmeg if desired (this will add extra flavour)

Step 4

Remember to scrape down the sides of the bowl with the spatula to make sure everything is getting mixed.

Step 5

Whip until the frosting is light and fluffy, it will be a lighter colour than when you started.

Finally, add it to your cupcakes or cake!

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Fresh Pear Layer Cake https://sweetspiritsandsprinkles.com/2024/09/20/fresh-pear-layer-cake/ https://sweetspiritsandsprinkles.com/2024/09/20/fresh-pear-layer-cake/#respond Fri, 20 Sep 2024 15:46:11 +0000 https://sweetspiritsandsprinkles.com/?p=236

Calories

200

Sugar

20g

Servings

8

Time

1 Hour

I created this recipe because I wanted to make a fruity layer cake similar to an apple spice cake, but one that felt less fall inspired and more holiday themed. Pears are a really good fruit to use during November and December when we are ready to move away from apples and pumpkin and turn towards holiday flavours like gingerbread. Luckily pears are available all year round and this cake also works as a delicious cake any time of the year. For this cake shown above I paired the fresh pear layers with my Fluffy Brown Sugar Frosting. This gives the cake an even richer holiday feel.

I created the final cake design for an Instagram cake decorating collaboration. The theme was cute Christmas, so I tried out some cute Christmas fondant figures. I was particularly proud of the penguin. 🙂

Ingredient and Preparation Tips

How to create your own pastry flour:

I have used pastry flour (aka. cake flour) in this recipe which helps create a lighter cake. Luckily you don’t actually have to go out and buy a separate bag of flour. To make pastry flour all you need is all-purpose flour and cornstarch. For every 1 cup of all-purpose flour, remove two tablespoons and replace with two tablespoons of cornstarch. Whisk them together and you have your own pastry flour.

Preparing your pears:

This recipe requires you to mash up your pears almost like you are making an applesauce. To do this peel and cube your pears. I found this easier to do when the pear is still firm because they are easier to handle. After you have cut them into cubes place them in microwaveable bowl and microwave for six to seven minutes, or until the pears are soft. Using a potato masher or a fork, mash the pears into smaller pieces. I recommend not mashing them up too small because having some small pieces adds flavour and texture to your cake.

You can see in the picture of the cake slice below that there are still visible chucks of pear in the cake. You can also see how the pear adds moisture to this cake. Soo delicious!

This recipe makes three 6″ layers as represented in the pictures on this page, or two 8″ layers.

Download the Pdf Recipe Here!

Fresh Pear Layer Cake.pdf

The Recipe

Ingredients

  • 4 Bartlett pears
  • 2 1/2 cups of pastry flour
  • 1 tsp ground cinnamon
  • 2 tsp baking powder
  • 3/4 tsp of kosher salt
  • 1 cup of granulated sugar
  • 1/2 cup of brown sugar
  • 1 cup of vegetable oil
  • 3 eggs
  • 1 tsp pure vanilla extract

Instructions

Step 1

Preheat oven to 350F. Prepare three 6 inch pans by covering the bottom with parchment paper and using baking spray to spray down both the sides and bottom of the pans.

Step 2

Peel the Bartlett pears and cut into small cubes placing them in a microwaveable bowl. Microwave until soft (about 6-7 minutes). Using a potato masher or a fork mash the pears (they don’t have to be smooth as bigger chunks will add more texture and flavour in the cake), set aside.

Step 3

In a medium bowl whisk together pastry flour, cinnamon, baking powder and salt.

Step 4

In a large bowl, whisk together sugars, eggs, oil, and vanilla extract. Gradually add the dry ingredients into the wet fully combining after each addition.

Step 5

Fold in the prepared pears.

Step 6

Add batter to prepared pans, making sure that each pan is filled as evenly as possible.

Step 7

Bake for 30-35 minutes or until and inserted toothpick comes out clean.

Step 8

Cool in the pans for about 15 minutes and then remove the cakes from the pans and place on cooling racks until completely cool. (*You cannot put frosting on a warm cake because it will melt the frosting and make the cake fall over!)

This cake goes perfectly with my Brown Sugar Frosting

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