Tastee Recipe baker Archives - Tastee Recipe

You Chocolate Lovers Will Go Wild Over This Dessert!

26 October 2015

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This Chocolate Truffle Cake is deliciously rich from ganache to core, yet it is well balanced in every category. Hey, I love a really over-the-top sweet dessert, now and then, but for many occasions, it’s better to have something that is, well, on more of an even keel. Don’t get me wrong; there is sweetness here! But it is amply complemented by other flavors to yield a cake that, while rather rich, doesn’t overwhelm you in any given direction.

I actually prefer chocolate recipes in which the natural flavor of the chocolate is allowed to come out and play some, rather than being entirely masked by the sugar. This cake certainly fits the bill. It is also rather moist, and the creamy filling and ganache balance the flavor nicely without over-complicating things. And remember – you can make the cake ahead and freeze it until you’re ready to frost and serve it!

Recipe and photo courtesy of Food Network

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Quick tip: Use three 9-inch round baking pans for this recipe.

Such a Delicious Vintage Recipe!

15 October 2015

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I can still remember the very first time I ever had red velvet cake. It seemed almost surreal to me – how could a cake be so beautifully red and rich, and how was it possible that I hadn’t heard of it before? I just had to give it a try – and as soon as I had the first bite, I knew my life would never be the same. It was heaven! All I could think about was how I had been missing out on such a bliss for my whole life. Of course, this happened years ago already – and I’ve been doing my best trying to catch up! I’ve tried so many different red velvet recipes, some with a modern twist, and some a little more traditional. Like this one, for example.

Sometimes, it’s best just to stick to the classic recipe. This Vintage Red Velvet Cake is just about perfect, as far as I can tell. And that Vanilla Buttercream Frosting goes beautifully well with it, too. There’s a reason why this recipe is a classic.

Recipe and photo courtesy of The Red Feedsack

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Quick tip: Make the cake ahead and freeze, then frost when ready to serve.

You’ll have Macadamia Munchies on This One!

15 October 2015

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It’s another great cookie recipe! If you like macadamia nuts or white chocolate, I think you’ll love these White Chocolate Chip Macadamia Nut Cookies. With under 15 minutes of baking time, this recipe yields about 2 dozen, so that’s about 13 cookies you can share with friends and family… of course, you can also hoard them away for your own pleasure. It’s up to you!

This is such a simple recipe you’ll probably already have most of the ingredients at hand – and you can change things up a little if you’re missing some of them. Of course, you will need cookie sheets for this recipe. Actual baking time is just nine minutes, and though there is some prep, it’s nothing too involved. Just be sure not to over-mix or space the individual pieces of dough too close together, and you’ll have two dozen beautiful and tasty cookies in no time.

Recipe and photo courtesy of Baking With Blondie

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Quick tip: Try using dark chocolate chips instead of white chocolate ones!

I Love This Doughnut Flavor!

14 October 2015

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No, you can’t really call them healthy, but these Baked Caramel Apple Cider Doughnuts are delicious. They’re kind of like caramel apples in softer doughnut form–a great treat for fall. I normally prefer the fried doughnuts, even though they are less healthy than the baked ones, but these really are good! They’re certainly a lot better than any store-bought baked doughnuts that I’ve ever had.

If you don’t have a doughnut pan, you can use a muffin pan and just make these into muffins. They’ll taste great, either way. I have to say, for baked doughnuts, these are rather soft and moist. I’m guessing that the generous amount of butter in the dough helps, not to mention all of that heavy cream in the glaze – mmm, so good! I really am a sucker for that caramel apple flavor, and the fact that these are a lot easier to eat than actual caramel apples doesn’t hurt.

Recipe and photo courtesy of The Cookin’ Chicks

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Quick tip: If you don’t want to use cinnamon, you can use nutmeg instead. Just cut the amount in half.

So Rich But SOOO Yummy–MMM!

13 October 2015

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Let me ask you a question – and be honest with me here; how many brownie recipes have you tried over the years? Five? Ten? Fifty? I haven’t actually kept count but I’m pretty sure I’ve tried way more than twenty. These days when you can search the internet for anything, there are so many recipes available that it’s hard to decide between them. So, let me save you from all that trouble by telling you that this one is IT!

If you like peanut butter and chocolate, you’ll love these Chocolate Chip Peanut Butter Cup Brownies! It’s a quick way to a really rich, delicious dessert. I enjoy most all types of brownies, but I have to agree with Nutmeg here: These are rather addicting! Be sure to bring your sweet tooth when you make them, though. If you like Reese’s peanut butter cups, you’ll be in heaven with these.

Recipe and photo courtesy of Nutmeg & Koko

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Quick tip: Use a 13″x 9″ baking pan for this recipe.

Great Apple Flavor, With a Lovely Filling and Frosting

06 October 2015

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If you like apple, nuts, and cream cheese filling, you’ll love this Apple Cream Cheese Bundt Cake! You could probably have the cake without it, but I think that that praline frosting really puts this cake over the top. And all of that cinnamon and apple really smelled lovely while I was baking this – the perfect flavors for the holiday season!

For having such a rich flavor, this cake certainly is rather moist and buttery – and rather well balanced. Sure, a little of this cake goes a long way, unless you have brought a really hungry sweet tooth with you, but nothing is out of place here. It has a really great flavor for autumn and the holidays. Do use a 14-cup bundt pan if you have one; it will fit into a 12-cup one but only barely so. And while you’re at it, why not make two and save the other one for later (just make sure you hide it well…)

Recipe and photo courtesy of Baked By Rachel

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Quick tip: Use store-bought frosting to make this cake even faster – it will taste amazing even if you don’t use frosting at all!

My, This Cake Looks Heavenly!

05 October 2015

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This Almond Cream Cake has a lovely light and velvety texture and is really moist and creamy. It’s paired beautifully with a homemade cooked and whipped frosting and is sure to be well received at any gathering. I do love the taste of almonds in my sweets. It’s such a nice complement to the taste of cream and sugar. This cake really has a rich flavor, yet it manages to be so light and moist, too… just heavenly, in my opinion.

There is a TON of frosting involved – which, in my opinion, is a good thing!However, if you’d prefer a thinner frosting layer you can simply just halve the ingredients for that one. That’s really a matter of personal preference, though. I loved the flavor of the cake and I could eat on frosting alone, so no amount is too much for me…

Recipe and photo courtesy of Tastes of Lizzy T’s

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Quick tip: If you’d like a thinner layer of frosting, halve the frosting ingredients.

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