Cakes | The Old Hen Bed & Breakfast and Blog

Vanilla Cupcakes With Pink Cream Cheese Frosting

Because I’m really into Valentine’s Day. Because the Seahawks lost and I’ve moved on. Because I’m a fair-weather fan. And because I hadn’t posted a plain vanilla cupcake recipe yet, here they are. Da da da da! Cupcakes more gorgeous than cotton candy and frosting more delightful than almost anything else on the planet earth.

Preheat oven to 350F.

VANILLA CUPCAKES RECIPE:

2 1/4 cup flour
1 3/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
1/2 cup (or one stick) butter, softened
3/4 cup milk
2 large eggs
1 teaspoon vanilla extract

Place dry ingredients into mixer. Add butter and then milk, eggs and vanilla. Scoop batter using an ice cream scoop into cupcake liners placed in a muffin baking pan. Bake for about 20-25 minutes or until a fork poked in comes out clean. Allow cupcakes to cool completely. Makes about 18 cupcakes.

PINK CREAM CHEESE FROSTING RECIPE:

8 ounces cream cheese, room temperature
8 tablespoons butter, (1 stick), room temperature
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract
1 dash of salt
Smidge of pink food coloring

Whip cream cheese, butter, confectioner’s sugar and vanilla together until forms into a creamy, dreamy frosting. Starting small, add enough pink food coloring to reach desired shade of pink frosting. Using decorating bag and desired decorating tip, frost cupcakes.

The only thing better than these cupcakes might be winning prizes. So, I say we give away a prize as well. Congratulations to Winston who made me laugh right out loud to his comment from the last post. Winston won a fancy linzer cookie cutter and my respect for the best comment this year. Congrats, my friend and thank you to everyone who played along! I’ll be giving another Trophy Cupcakes gift card away soon so be on the watch for the next opportunity to win.

Winston’s response about one thing he has lost or just saying “hi”:

________________________________________________

Go forth, my friends. Make cupcakes and be happy.

Apricot Almond Mini Cakes Recipe

I love a gorgeous treat. I love cake. I love almonds. I love chocolate. I don’t love apricots but I do love apricot jam. These little sweets are another Scandia Bakery memory brought to life via my happy memories. These are perfect treats for the holidays. Or just because.

Preheat oven to 350F.

CAKE INGREDIENTS:

4 large eggs
1 cup sugar
1 cup flour
1 cup butter, softened
1 tablespoon almond extract
1 teaspoon baking powder
1 teaspoon salt
1 3/4 cup apricot jelly (for topping)
1 cup sliced almonds (for topping)
2 cups (or 16 ounces) high quality semi-sweet chocolate (for dipping)

Place eggs in mixing bowl. Add sugar and beat on high setting for about 3 minutes or until well combined and frothy. Lower setting on mixer and add flour slowly. Add butter. Mix until butter is completely mixed into batter. Add almond extract, baking powder and salt. Place cake in two 9X13 baking pans that have been sprayed with non-stick baking spray. Bake until fork poked into center of each cake comes out clean – start checking at about 20 minutes.

When cake done baking, remove from oven and allow to cool. Heat apricot jam for about 45 seconds in microwave (not necessary but helpful for spreading). Spread jelly evenly on top of cakes. Chill cakes in fridge for about 20 minutes to firm up jelly and make cake easier to dip into chocolate. Make mini cakes but cutting with a 1 1/2 inch circle cookie cutter. Push the cookie cutter into the apricot topped cake and gently push the cake up through the top to remove from cookie cutter so that the jelly topping stays nice. Place on a parchment paper on a baking sheet.

Dip each mini cake into chocolate up to jelly (coating bottom and sides) using a fork or a chocolate dipping tool. Place dipped cakes back onto the tray covered with parchment paper to cool. When finished will all the cakes, place tray in fridge to set for about a half an hour.

Place in mini cupcake liners or candy liners on a pretty platter to serve.

This recipe makes about 60-70 mini cakes.

Place in a pretty box for hostess gifts, little gifts when going to luncheons or any other reason you can find to bless someone else with almonds, apricot jam, cake and chocolate.

Applesauce Spice Cake With Cream Cheese Frosting Recipe

What if you could take all of the fallish flavors of a comforting mug of apple cider and pack them into glorious cake? What if you could then smother that cake in the world’s best cream cheese frosting? Well, preheat your ovens, pour a cup of coffee and flip the fireplace switch on. It’s fall and that cake is just one afternoon away from being on your dinner table. Applesauce Spice Cake will turn your average everyday day into a fall festival in your mouth.

APPLESAUCE SPICE CAKE INGREDIENTS:

2 cups sugar
2 sticks (or 1 cup) butter, softened
4 eggs
1 cup applesauce
1 1/2 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoon salt
2 1/2 cups flour
1 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon cardamon
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon ginger
1 – .74 oz. (or single serving size) package dry spiced apple cider mix

Preheat oven to 350F. Cream together sugar and butter. Add remaining ingredients and mix well. Spray two 8 inch round cake pans or one 9X13 baking pan well with baking spray. Bake for about 30-40 minutes or until a fork poked into the middle comes out clean.

FOR THE FROSTING:

16 ounces cream cheese, softened
16 ounces butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 dashes salt

In a large bowl cream together cream cheese and butter. Slowly mix in powdered sugar and then vanilla. Add salt. After cake has cooled completely cooled, frost cake.

For easier frosting, wrap cake after cooled and place in freezer overnight. Frost the next day while still frozen. Allow for defrost time before serving.

Let the leaves fall as they may…

Chocolaty Sweet Potato Sour Cream Coffeecake Recipe

Fall. A time for all things, well, you know. Fallish. A time for to be thankful. A time for layers. A time for cashmere and raincoats. A time for blankets and boots. It is time to place the teeny tiny outfits on the top shelf and bring down the scarves and sweatshirts. It is time to cozy up and hang on tight for the winds and rains are coming. Each one must choose how they will cope for it is fall. A time for layers.

Preheat oven to 350F.

INGREDIENTS:

1 cup butter, softened
2 cup sugar
2 eggs
1 – 15 ounce can sweet potatoes in syrup, pureed (including syrup)
1/2 cup sour cream
1 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1/2 teaspoon freshly ground nutmeg
2 teaspoons baking powder
2 cup flour

Topping:

1 cup chopped walnuts,
1 1/2 teaspoon cinnamon
3/4 cup brown sugar
3 cups semi-sweet chocolate chips

Cream butter, sugar & eggs. Puree sweet poatoes by pour entire can (including syrup it’s packed in into the blender and blend until it becomes a puree). Mix sour cream & sweet potato puree into batter then slowly add remaining ingredients. Pour half of batter into greased 9X13 baking pan. Place walnuts, cinnamon and brown sugar in food processor until walnuts are chopped. Cover first cake layer with 1 1/2 cups chocolate chips then walnut streusel. Pour remaining cake batter over streusel then layer remaining chocolate chips and streusel again. Bake about 45 minutes or until toothpick comes out clean.

Who needs layers of cashmere and rain coats when we can stay in and have layers of moist coffeecake and chocolate around the fireplace. Please pass the wine and let us enjoy our denial together in a layered fashion.

Almond Raspberry Truffle Cakes Recipe

Warning: This recipe is to be reserved for the most special of days. The splurgiest of the splurges. The over-the-top occasions. Like, you know, when you read this blog post or somethin’.

And, afterward, thou shalt eat a large, leafy green salad made of kale – not that fakey lettuce – to make up for the indulgence you are about to partake of. For, you see, when one eateth a truffle one must speaketh in King James version for awhile to make up for all of thy calories. To hence forth bring balance back into the world once again. Or just simply because it’s so much fun to speak in King James. Amen.

Preheat oven to 350F.

CAKE INGREDIENTS:

4 large eggs
1 cup sugar
1 cup flour
1 cup butter, softened
1 tablespoon almond extract
1 teaspoon baking powder
1 teaspoon salt
1 3/4 cup raspberry jelly (for filling)
2 cups (or 16 ounces) high quality semi-sweet chocolate (for dipping)

When cake done baking, remove from oven and allow to cool. Heat raspberry jam for about 45 seconds in microwave (not necessary but helpful for spreading). Spread jelly evenly on top of cakes. Chill cakes in fridge for about 20 minutes to firm up jelly and make cake easier to dip into chocolate. Make mini cakes but cutting with a 1 1/2 inch circle cookie cutter. Push the cookie cutter into the raspberry topped cake and gently push the cake up through the top to remove from cookie cutter so that the jelly topping stays nice. Place on a parchment paper on a baking sheet.

TRUFFLE TOPPING INGREDIENTS:

2 cups semi-sweet chocolate chips
1 cup heavy cream
1/2 teaspoon kosher sea salt (optional for sprinkling)

Melt chocolate and heavy cream in a double boiler on low heat until melted together and chocolaty. Place chocolate in a shallow dish in fridge or freezer until semi-firm. Place truffle in large decorating bag with a large decorating tip. Swirl truffle on the top of each cake. Sprinkle each truffle topping with a few grains of kosher sea salt if desired.

So good it should have been in the Bible. This recipe makes about 60-70 cake truffles. I beg thy forgiveness. Tis with great gladness I share with thee. I beg they forgiveness.

Forty (Maybe) and Fabulous (For Sure)

You know those life-long friends you couldn’t get rid of even if you tried? Yeah, I love those ones. Here are a few of ours…

Taye is helping momma celebrate her birthday. He really didn’t care at all about the photo. He just wanted the cake. Who can blame him? Cake is good.

I decided upon Flo and Francis the flamingos to help us celebrate and created a little “lawn” for them to stand in with some wheat grass from the store.

Everything at the table must match the theme when I host a party. I’m kind of fickle that way. Thank you for your cooperation, green dish. These Lil’ Smokies heated up in a slow cooker with barbecue sauce are an easy party trick and are always devoured very quickly.

Cucumber cups with a little smoked salmon mixed together with minced onions and some mayonnaise and salt & pepper are a perfect party food. For this party, we topped them with olives but, oh, the possibilities.

I’m pretty much not allowed to have a party without bringing out my Saucy Balsamic Burgers anymore. This time I was a bit of a rebel and added the zest & juice of one orange to the sauce. And it was okay because it was a girl party. At least that’s what I told myself.

What party is complete without M&Ms that are screaming out to be individuals? Welcome to the party pink, green and white. Welcome.

My favorite of this party was the pink lemonade floats. Just don’t tell Flo & Frances.

PINK LEMONADE FLOATS INGREDIENTS:

2 cans frozen pink lemonade
2 – 2 liter bottles Fresca
1 gallon lime sherbert

Combine pink lemonade with Fresca. For a super-fun party, add a little vodka to the lemonade. Or, you know, more than a little. Place a scoop of lime sherbert and pour lemonade over sherbert. Place glorious pink and green striped paper straws into floats and smile. I mean, how can you not smile when you’re using a paper straw? Is there anything cuter?

Okay, maybe this.

NORTHWEST SUMMER SALAD

For this gorgeous salad, simply toss some fresh spring lettuce onto your prettiest platter. Top with fresh blackberries, blueberries, raspberries and sliced strawberries. Cover with lemon dressing and then sugared pecans. Feta cheese also goes well with this salad but is ever so optional.

SALAD DRESSING INGREDIENTS:

Juice from 1/2 fresh lemon (about 1/4 cup)
3/4 cup extra virgin olive oil
2 teaspoons sugar
Salt & pepper to taste

Simply shake the salad dressing ingredients together in a container with a lid & drizzle on your gorgeous salad. This recipe makes about a cup of dressing so you will have leftovers for another day. Just save in the fridge.

SUGARED PECANS INGREDIENTS:

Preheat oven to 250 degrees.

1/2 teaspoon vanilla extract
1 cup white sugar
3/4 teaspoon salt
1 teaspoon ground cinnamon
Dash of freshly ground nutmeg
3 cups pecans

Beat 2 egg whites with hand mixer until frothy. After egg whites are frothy add vanilla, sugar, salt, cinnamon & nutmeg. Mix well.

Stir in pecans.

Line baking sheet with parchment paper and spread pecans onto baking sheet.

Bake pecans for 45 minutes to an hour, stirring every 10-15 minutes. Sugar coating will harden as they cool.

Polka dots, oh how I love you.

Flo looking fabulous.

Cami was delighted that her mud pie ice cream birthday cake was handmade by Joey Fatone while he was here. She’ll definitely be even cooler at the water cooler this week.

Cami Dearest, Happy forty (maybe)…

… and fabulous (for sure)! We love you.

Chocolate Cheesecake Recipe From the Kitchen of Myrtle

I had planned on trying this recipe years ago. Really. I did. I mean, who doesn’t rush to make a chocolate cheesecake?

My first job was at a bakery. I didn’t have to wait until my forties to realize what a great job I had way back when. Nope. I was entirely grateful and savored each moment of my sweet job every time I went to work. One of the joys of working at Scandia Bakery – besides working among cases of fresh doughnuts every day – was to wait on the Norwegian customers that came in for coffee and cake doughnuts every single morning. They would pay in coins and then walk to the big round table with the tole-painted chairs and catch up on all the latest town gossip that had happened in the last 24 hours. That, and I got to work with one of my best friends and sing along to Air Supply while using a broom handle as a microphone every single weeknight after school.

One day I had a conversation with Myrtle (also known as Stanwood, Washington’s one-woman chamber of commerce). She was filling me in on how her chocolate cheesecake recipe had accidentally been left out of the latest Scandinavian Cookery cookbook. I told her it sounded heavenly and the very next day Myrtle placed her handwritten recipe cards on the counter for me so that I could make it myself. I was so excited.

I finally made it this week – almost thirty years later – surely in the amount of time it has taken me to make this chocolate cheesecake, Myrtle’s children are now sitting around a table somewhere in Stanwood sharing the latest town gossip and their kids now have teenage kids of their own.

CRUST INGREDIENTS:

1 Package Oreo cookies
1/4 Cup sugar
1/4 Cup melted butter

CHEESECAKE INGREDIENTS:

1 Cup heavy cream (divided)
1 Cup high quality semi-sweet chocolate chips
3 – 8 Ounce packages cream cheese, softened
3/4 Cup sugar
1 Teaspoon vanilla extract
2 Eggs

SOUR CREAM TOPPING INGREDIENTS:

4 Ounces cream cheese, softened
1/3 Cup sour cream
2 Tablespoons super-fine sugar

Place 1/2 cup of the heavy cream and the chocolate chips into a double boiler. Heat over low heat while stirring until melted. Remove from heat and set aside.

Preheat oven to 275F.

Blend cream cheese and sugar until well mixed.

Blend in remaining 1/2 cup of heavy cream and vanilla.

Add (gasp) the chocolate mixture. Why did I wait so long to make this?

After chocolate is mixed in, add eggs and mix again.

Make chocolate crust by placing Oreos, sugar and melted butter into food processor. Process until crumbled fine.

Press crust into an 8 inch springform pan. You can press it all into the bottom of the pan or press it into the sides as well for a full crust.

I have a larger pan, so my cheesecake was more spread out resulting in not-so-high-but-just-as-delicious slices.

Place cheesecake into the crust and smooth out the top. To prevent cracks from forming on the top of your cheesecake, wrap the bottom of the springform pan well with foil. Fill a larger pan with about 1/2 inch of water and place cheesecake into the water bath. Place in preheated oven and bake for two hours. When cheesecake is done baking, allow to cool to room temperature and then chill in fridge until cold and firm.

And while you’re waiting for the cheesecake to cool, grab a broom cuz here’s a special little something for you.

You’re welcome.

Blend sour cream topping ingredients together well and place on top of cheesecake. Myrtle says to cover with mini chocolate chips but to kick things up a notch, I used a potato peeler to grate a high quality chocolate over the top instead.

Thank you, Myrtle. I wish I could give you a call to tell you that you were right – it certainly should have been in the cookbook.

Mud Pie Recipe or How to Make Friends and Influence People

As seen on The Live Well Network.

Years ago, I decided to have a Christmas party. I didn’t realize it then, but the party would become a tradition and I’m convinced my friends are still in my life because of the dessert. Memorize this recipe and you too shall be blessed with many friends. Just in case this does not work, I’ve included steps from the book How to Win Friends and Influence People.

Ingredients:

1 package Oreo cookies
1/2 cup butter, melted
1 1/2 cups creamy peanut butter
1 qt. Dryer’s chocolate ice cream
1 qt. Dryer’s French vanilla ice cream
1 qt. Dryer’s coffee ice cream
1 – 12.25 oz. container butterscotch syrup
1 – 16 oz. container Hershey’s chocolate syrup
Homemade whipped cream
1 cup sliced almonds
1 – 10 oz. jar maraschino cherries (with the stem is best because it looks really cool and your friends might like to tie the stem in a knot with their tongue or they might just set it aside which is fine too but not really as cool)

I still get a little teary-eyed when I make it. Oh, you’re still here?

1. Become genuinely interested in other people.

I can’t think of a better way to celebrate Oreo’s 100th birthday than to share this Mud Pie with you, unless, of course, we were to sit in front of a fire with a whole container of Oreos and eat them all together.

2. Smile

Place one package of Oreos in a food processor. Process until crumbly. Pour 1/2 cup (one stick) of melted butter over cookies & turn on again to create crust. Taste test.

Using a 10-inch springform pan, press Oreo crust into pan.

Lovely. Set aside.

Line up ice creams. Allow to set out on counter for 15-30 minutes to soften just enough so you can work with them. Taste test each.

Heat about 1 1/2 cups creamy peanut butter in a pan on medium low heat. Keep stirring until melted. Taste test.

Pour peanut butter over crust & gently spread.

Um. Yeah.

Carefully spread chocolate ice cream over peanut butter, making sure to leave no holes. Latex gloves can be very handy for projects like this to prevent major messes while you use your hands. Using your hands is best because it will help melt the ice cream enough to smooth it out better.

Drizzle with butterscotch and Hershey’s chocolate syrup. Taste test chocolate. Taste test butterscotch. Butterscotch and I go way back. We’re BFFs. I used to have an orange kitty named Butterscotch.

3. Remember that a person’s name is, to that person, the sweetest and most important sound in any language.

By the way, did I ever tell you that I made these in mini cheesecake pans for dotter’s prom dinner. They were a hit. I’m pretty sure the people at that party will never forget me, I mean, the mud pies. Or me.

4. Be a good listener. Encourage others to talk about themselves.

Next, layer vanilla ice cream into pan. Drizzle with butterscotch and chocolate syrup. Did I ever tell you that I once owned a cat name Butterscotch? I love cats. Dogs are cute too but I really love cats.

5. Talk in terms of the other person’s interest.

Finally, finish the layers with coffee ice cream. Smoooooth out to perfection. There will be a little bit of leftover coffee ice cream. This is for taste testing.

Remember, the brand of ice cream you use with make all the difference in the world. Wait for the good stuff to go on sale and stock up.

Cover with a piece of parchment paper and place in freezer in a balanced fashion as to prevent mess. Not that I know about melted ice cream messes in the freezer or anything. Leave in freezer overnight or for at least about 2-3 hours to firm.

Oh momma.

Allow mud pie to sit out to soften for about 20-30 minutes before removing pan and cutting.

Score into 16 pieces or if you want bigger friends score into 8 pieces.

Wipe knife clean between cuts and slice. Do not lick. That would be dangerous.

6. Make the other person feel important – and do it sincerely.

Top with everything delicious and serve immediately. Of course, be sure to take the first piece so you can make sure it tastes right.

I hope you find these tips bring you more friends. I know they’ve made a big difference in my life. Maybe not as much of a difference as learning to cook has but my cat & I have a great relationship.

Mini Pumpkin Cakes Recipe

When one is feeling fallish, one often thinks of pumpkin desserts. These little pumpkin cakes are a comforting little creation that are perfect for breakfast or dessert.

Preheat oven to 350F.

Combine together:

1 – 15 ounce can of pumpkin
4 eggs
1 cup vegetable oil
1/2 cup milk
3/4 cup sour cream
3 cups sugar

Sift and add:

3 1/2 cups cake flour
2 teaspoons baking soda
2 teaspoons salt
2 tablespoons pumpkin spice

Stir in one cup of chopped pecans if you like.

Coat mini bundt pans with non-stick baking spray.

Fill about 2/3 of the way full. Bake for about 30 minutes or until fork comes out clean. Do not over bake or cakes will become dry.

Top with caramel sauce, a dollop of fresh whipped cream, a shake of pumpkin spice and a pecan. If serving for dessert, a swirl of cream cheese frosting is lovely too.

The options are oh so many. Place two together and frost with pumpkin spice icing to make a pumpkin. Place a piece of a Pepperidge Farm Pirouette rolled wafer in the top with fresh mint leaves just before serving to finish the adorable look.

Pumpkin Spice Icing

2 cups powdered sugar
1-2 tablespoons water
Small dab of brown food coloring
Small dab of orange food coloring
2 teaspoons pumpkin spice

Sailor Jack Spice Cups Recipe

One of my favorite fall treats while working at Scandia Bakery & Lefse Factory as a teenager was the spice cup. It represented everything lovely and spicy about the holidays in one cute little cup. You too, will love these sweet things!

First, preheat oven to 350F then cream together 1/2 cup (or one stick) of butter and 3/4 cup of brown sugar.

Add 2 eggs.

Mix in 1 1/2 cups sour cream and 1 1/2 cups of molasses, beautiful molasses.

This is when things get serious. The spices are oh so lovely. Add 2 tablespoons of allspice, 1 tablespoon of cloves, 1 tablespoon of cinnamon and 1/2 teaspoon of nutmeg. Do not question. Just add them and smile for it is fall.

On slow speed, stir in 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt and 3 cups of cake flour. If you don’t happen to have cake flour, regular flour will work fine too.

And what is a spice cup without raisins? Just one cup will do.

Dear Raisins,

I am sorry for the way I neglected you and discarded you in my youth. I now see the error of my ways. I love you.

Love,

Deanna

Using a 1/3 measuring cup, scoop batter into muffin tins coated with non-stick baking spray.

Happy girl. Happy girl. Happy girl.

Bake for about 20 minutes or until fork poked into one comes out clean. Be sure not to overbake or they will be dry.

While spice cups are baking, make the glaze by whisking together 2 cups of powdered sugar and 1/4 to 1/2 cup of water.

Let spice cups cool for about 15-20 minutes upside-down. Pour glaze over spice cups. You cannot do this without a smile on your face. I’ve tried. Be sure to pour as slowly & evenly as possible, getting it all around the edges of each spice cup for full coverage. The back of a spoon is helpful to help cover the sides.

Spice cups are even better when made the day before you plan to serve them. The spices are out-of-control delicious on day two. Be sure to cover once the glaze dries with plastic while they sit overnight. Decorate your home for fall and serve with coffee or tea.

Please vote The Clever Culinarian for best food blog in Washington!

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Reserve Your Suite and Find Your Favorite Recipes

Vanilla Cupcakes With Pink Cream Cheese Frosting

Apricot Almond Mini Cakes Recipe

Applesauce Spice Cake With Cream Cheese Frosting Recipe

Chocolaty Sweet Potato Sour Cream Coffeecake Recipe

Almond Raspberry Truffle Cakes Recipe

Forty (Maybe) and Fabulous (For Sure)

Chocolate Cheesecake Recipe From the Kitchen of Myrtle

Mud Pie Recipe or How to Make Friends and Influence People

Mini Pumpkin Cakes Recipe

Sailor Jack Spice Cups Recipe

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