{ Happy Halloween! }

Happy Halloween everyone!

This is just a little cake I whipped up for my fam. Nothing fancy, just webs piped from white chocolate with spiders (by Wilton) and bones (by Wilton) and sprinkled with black sanding sugar and white jimmies.

I hope your day is blessed with fun, happiness, and most importantly... chocolate!

Happy Hauntings!

{ Strawberry Lemon Pound Cake }

I think, dare I say it... it's finally Spring here in Ohio.

I thought that before, then awoke to snow on Bean's birthday (April 9). It seems it is here for real now though. 

Ohio likes to give us 75 degree days in March, but when April rolls around its like, "Hey, jk! Here's a 30 degree day!". Um, thanks.

Now that Spring actually has arrived, I like to open all the doors and windows and just let the happy flow through.

Don't get me wrong, I love Winter. I love Winter a lot. I love beautiful snowy days, snuggling inside, reading books under blankets, warm cocoa, etc, etc, etc.

However, I love Winter IN Winter. By the time April arrives, I'm over it. Over. It.

Bring on the sunshine, bring on the lemonade, bring on the lemon cake!

This is a simple lemon pound cake (it starts with a box mix) with a tangy lemon glaze.

Not too lemony. Just right lemony. As my friend Lori likes to say, too much lemon "tastes like Pledge". And let's be real life here. No one wants that.

Just right lemony with strawberries.

Welcome, Spring!

Strawberry Lemon Pound Cake

by Tina @ Sugar Bean Bakers

1 lemon cake boxed mix

1 package (3.4 oz) vanilla pudding mix

4 eggs

1 cup water

1/3 cup oil

1 Tablespoon lemon zest

2 Tablespoons fresh lemon juice

1 cup fresh strawberries, chopped, and set aside in a bowl.

Zest one lemon and set aside.

Preheat oven to 350 Degrees F.

Grease and flour tube or bundt pan, set aside.

In mixing bowl add the cake mix and pudding mix, stir to combine. Spoon a couple tablespoons of this over the strawberries to dust. This will help them from all sinking to the bottom while baking*. Set strawberries aside again.

Add the oil, water, and eggs. Beat until well combined. Add in the juice and zest. Mix well. Fold in the strawberries last. Pour into pan and bake for 45-50 minutes until toothpick comes out clean.

Allow to fully cool before glazing.

*they still like to sink, but this will help some.

Lemon Glaze

2 Tablespoons butter, melted

1 cup powdered sugar

1 Tablespoon fresh lemon juice 

1 Tablespoon lemon zest, divided

hot water

Stir together powdered sugar and melted butter. Add in lemon juice. Stir until glossy. If desired consistency is not reached, add hot water 1/2 teaspoon at a time. Stir in 1/2 Tablespoon of lemon zest.

Drizzle over cake, immediately sprinkle the other 1/2 Tablespoon of lemon zest over the glaze.

If you like more glaze, double the recipe above.

{ Chocolate Chip Cookie Dough Layer Cake }

As I've mentioned before, we always celebrate Bean's birthday with the family on Easter. Everyone is already here, so, why not? With the way Easter runs, it could be anywhere from a couple weeks early to a couple weeks late. This year, it's a couple weeks early.

Soon though, my boy will be 19. Nineteen? Isn't that like a real grown up? At least at 19 we thought we were real grown ups, right? At 19 I got married. It's crazy to think that he is now the age I was when I got married! This Is. Not. Real. Life. right???

Last year I made him a Reese's Cake, since Reese's are his favorite things ever.

Reese's Cake

This year I decided to another one of his favorite things, cookie dough. Layers of chocolate cake filled with a yummy cookie dough and topped with a cookie dough buttercream. Yas.

I love the look of cakes with exposed sides, or Naked Cakes as I prefer to call them.This is the perfect recipe for a naked cake. Slather it on if you like, but I think buttercream all over would be too much.

Naked Cakes are simple, pretty, rustic.

When you make this recipe, depending on how thick you go with your cookie dough, you may have some left over. I did, so I threw in some extra flour, rolled it up and dipped it in chocolate to make the Cookie Dough Truffles I have topping and sitting around the cake. They were a huge hit as well. I have a recipe on here just for those as well: Cookie Dough Bites.

While this looks like a big cake, I should note, this is three 6" layers. That equals out to two 8" layers or one basic recipe/box mix. I just like the look of the little 6" cakes, they are sweet and the extra layer makes them look impressive. This will work just as well with two 8" layers though!

Have a cookie dough happy day,

Chocolate Chip Cookie Dough Layer Cake

by Tina @ Sugar Bean Bakers

1 recipe chocolate cake-baked and cooled  
Level layers but cutting any dome off the top 

*This is my go to chocolate cake, but a box will work.

Chocolate Chip Cookie Dough Filling

1  Cup Flour

1 stick butter, softened

3/4 cup brown sugar

1/4 cup granulated white sugar

1/4 teaspoon salt

1/4 cup milk

2 teaspoons vanilla

1 cup mini chocolate chips

Prepare filling:

Beat butter until creamy. Add in sugars and milk. Beat again. Add all other ingredients except chips. Mix until well blended. Fold in chocolate chips.

Add desired amount between layers. You can also add some to the top, under the buttercream, or use any excess to make cookie dough truffles (see post above).

Chocolate Chip Cookie Dough Buttercream
1 stick butter, softened
1/2 cup packed brown sugar
pinch of salt
1/4 cup flour
1 1/2 cups powdered sugar
2 Tablespoons milk
1 teaspoon vanilla extract
1 cup mini chocolate chips

Prepare buttercream:

Beat butter until creamy. Add in brown sugar and salt. Beat until fluffy. Mix in flour, then add powdered sugar. Add in milk and vanilla. If needed, add more milk, 1 teaspoon at a time until reaching desired creaminess. Fold in chocolate chips. Pipe on top of cake.

Store cake in the fridge, until about 1 hour prior to serving.

{ Happy 95th Birthday! }

I'm a week late, but since today is Mother's Day, it seemed only fitting to post this today.

There is no recipe here or instructional post. I just wanted to share this photo of the cake I made my grandmother last week for her 95th birthday! It's just a simple, swirly rosette cake. They are lovely and easy for any occasion.

I wasn't planning on blogging any of this, so I only snapped a couple iPhone pics, but an event like this is too big to pass up- so here it is!

Happy Birthday, Mammaw, and many more!

Isn't she the cutest?

x, Tina

{ Reese's Cake }

Today is my Bean's 18th birthday. As ridiculous as that sounds, it is, in fact, true.

Last week I was reading the book Hyperbole and a Half  (so funny. SO. FUNNY. Also, a little sad, but mostly FUNNY. You should totally read it.) by Allie Brosh from the blog of the same name. One of the chapters was called God of Cake, and it seemed only fitting to talk about today.

You see, Bean loves cake.

Here is a peek at God of Cake:

drawings property of Hyperbole and a Half

God of Cake is actually a post she has online too. For the love of all that is good and holy GO READ IT NOW. DO IT. I'll wait here.

Ok, now that you are back, let me share this.

Instead of being his grandpa's cake, like in Allie's story, it was his dad's. Instead of being 4 like Allie, he was 3.

I caught him in his playroom with the entire cake, fork in hand. Yeah, that happened.

See the chocolate up on his forehead? #Cakeprobs. Major ones.

Since he's making a silly smooshy face, I have to show you a couple more adorable photos from the same age, then I'll get to the Reese's Cake at hand.

I mean, look at that. LOOK AT THAT FACE. Could I stay mad? Definitely not.

The boy loves cake, big time. He also loves Reese's. All things Reese's.

This cake involves most all things Reese's!

This is a 3 tier (6") chocolate cake. Between the layers is not only peanut butter buttercream, but a hardy sprinkling of Reese's Pieces. The outside is coated in more peanut butter buttercream, a deep chocolate glaze, and topped with Reese's Pieces and chopped up Reese's Cups.

I made the 18 out of one Reese's Stick & two Reese's Cups with the centers cut out which I put together with a bit of melted chocolate. It wasn't super neat and I fussed over it a lot, but didn't have time to fix it, so- there it is.

We celebrated his birthday with family on Easter. This cake was wildly popular!

Stay tuned, I'll be posting his birthday party (which takes place Saturday) sometime in the next week or so.

For now, I'll leave you with this, my adult child.

Quit it. No really, stop it now. Sigh.

Sigh.

Tina


Happy Birthday, Bean. You'll always be my baby. Momma loves ya ten thousand tons.

<3





Reese's Cake
by Tina @ Sugar Bean Bakers

For the cake, I used this recipe:

Chocolate Cupcakes

I used the above recipe from Bakingdom
I used three 6" pans, but you can also use two 8" pans instead.

Peanut Butter Buttercream

2 sticks (1 cup) butter (softened, but still cold, not room temp)

4 cups powdered sugar

1 teaspoon vanilla

1/2 Cup to 3/4 Cup Creamy Peanut Butter

pinch of salt

milk

Whip the softened butter in the mixer until fluffy. Add the powdered sugar, vanilla, salt. Add milk, 1 tablespoon at a time, until you reach a nice consistency. I normally use about 4. Beat until smooth. Start by adding 1/2 cup peanut butter- add more to taste. 

Chocolate Glaze

4 Tablespoons of Butter

3 tablespoons unsweetened cocoa powder

1 Cup Confectioners Sugar

1 teaspoon vanilla

2-3 Tablespoons HOT water

Melt the butter

Whisk in the cocoa, sugar and vanilla.

Add 2 tablespoons water. If it’s not enough, add the 3rd.

This should be runny, but thick enough to fully coat your spoon.

To Assemble:

Spread peanut butter buttercream between layers, sprinkle with Reese's Pieces

Frost outside of cake with peanut butter buttercream. After this, I place my cake in the fridge to chill for about 30 minutes.

Make chocolate glaze. After cake is chilled, glaze over cake. Top with chopped Reese's Cups and Reese's Pieces. Garnish with Reese's Pieces. Return to refrigerator.

Allow to sit out at least 30 minutes prior to serving.

Cake decor inspired by Make Bake Celebrate.

{ Easiest Valentine's Heart Cake Ever }

Since I was a little girl, I've loved to bake and cook. I've always loved to celebrate the holidays in grand style. I know who to thank for this too. My friend Betty.

Betty Crocker.

I had these cookbooks growing up, and I'm sure my mom still has them. They were old when I was a kid,  so, I think they are from the 60's or so. I think my mom found them for me at a yard sale. I loved pouring over them, especially the Party book.

Oh, the parties I would plan in my head! Who knew I'd actually grow up and throw such parties?!

I *think* it was in one of these books I came across this heart cake. I know I've been making it since I was about 10, in any case. I loved this because I could make a Valentine's Day present for my mom and dad and I didn't need any special pans. You've probably seen this a million times before, but there may just be someone out there who hasn't. Plus, it makes me happy, so there ;)

All you need:

A round cake and a square cake.

 Here's the whole process:


Cut.

Place.

Ice.

The end!

Couple tips. Definitely level your cake first. Add a bit of frosting between the round halves and the square. Use a fluffy type icing, not a ganache. You may need to 'build' up between the halves and the square.

I like to swirl the icing because it's beautiful, rustic, and forgiving.

To add a little extra pow to it, cut out a heart from a piece of cardstock, lay on top

Sprinkle powdered sugar over

andddddd..............

Pretty! Be sure to do this step just before serving. The powdered sugar tends to disappear!

There you have it. Easy, beautiful, tasty.

And who could say no to a chocolate heart?

No one, that's who!

May your day be lovely,

Tina <3

{ Old Fashioned Peanut Bar Cupcakes }

When I was a kid my mom and I would make what she called Peanut Bars. They were a spongey white cake that we cut and rolled in a glaze. After the glaze came the finely chopped peanuts. We would spend, what seemed like, hours making these. Bake, cool, cut, glaze, roll, dry, glaze, roll, dry. Then, we would wrap them in plastic wrap two at a time. We'd put them into containers and we'd take them to the local hospital's Christmas Bazaar. There, they would FLY off the table. They were super popular. Within an hour they would all be gone, and we would still have people asking. Mom always kept some at home though. They were my very favorite. Laborious, yes, but so worth it.

I've totally shortcut this process with these cupcakes. While not QUITE the same, these are a white cake, not a sponge, the taste is still there. My hub,who never had the peanut bars, very much adores these cupcakes.  They are so easy, so woohoo for that!

Make these for someone in your life who loves peanuts- you won't be sorry!

Upon my googling, I also found these Peanut Bars called Blarney Stones. I have yet to figure out WHY they are called such a thing, but who cares.. delicious!

Tina



Old Fashioned Peanut Bar Cupcakes
By Tina @ Sugar Bean Bakers

For the cupcakes:

You will use white cake. Use a favorite recipe or from a box.

For the glaze*:

2 cups powdered sugar- sifted
4-5 Tablespoons milk
2 teaspoons vanilla extract

In a small mixing bowl, whisk milk and vanilla into powdered sugar until glossy.

For the topping:

2 cups finely chopped peanuts*


One at a time, dip cooled cupcakes into glaze and then roll in nuts. Allow glaze to dry. Once dry, repeat the glaze/nut process. Allow to dry again.


*Depending on how much you glaze or roll in peanuts, you may need slightly more or less

{ Peach And Pecan Kitchen Sink Cake }

I'm not sure how it happened, but suddenly, the holidays are upon us.

Every year I start shopping prior to vacation (we go the first part of September every year). You'd think this would afford me some relaxing moments prior to the holidays. It doesn't. Somehow, even starting in August, I'm panicking a week before Christmas arrives. Now, granted, I do shop both for my own gift giving, along with my 94 year old grandmother's gift giving. Still, you'd think August would be enough time.

Never.

So, I become a fan of shortcuts this time of year. I don't want to skimp, but quick and easy become my bros. My bros and I hang out together and chat about all their friends. One such bro is this Kitchen Sink Cake. Now, others know him by another name. I refuse to call him such things. It just doesn't sound appetizing. I think it's insulting because he really is a lovely creature. Basically, a Dump Cake is not welcome in my house. I have to make up nicknames for him. Like this.

Peach and Pecan Kitchen Sink Cake.

Granted, that isn't the tastiest sounding thing in the world, but, hey, it's better than the alternative.

This cake is easy squeezey.

It takes just a few ingredients and very little effort.

And it tastes amazing.

So quick and easy and a wonderful finish to your holiday meal or perfect for parties and potlucks.

Now I must rush back over to Amazon and place another order. Amazon is definitely my bro. Not just this season, but always. <3

Tina



Peach & Pecan Kitchen Sink Cake
by Tina @ Sugar Bean Bakers

1 box yellow or white cake mix (I prefer yellow)
2 small (15 oz) cans of peaches
1 stick butter- melted
1/2 cup pecans- finely chopped
1/2 cup brown sugar- packed
1 tablespoon sugar
1/2 teaspoon cinnamon

Preheat oven to 350 F

Prepare a 9 x 13 baking dish by lightly spraying with cooking spray.

In a small bowl, mix together cinnamon and sugar.

Pour peaches into bottom of pan- do NOT drain. Sprinkle dry cake mix over. Pour stick of melted butter slowly over the top, coating as well as possible.

Sprinkle mixture of cinnamon and sugar over top, then sprinkle on pecans.

For the final step, sprinkle the brown sugar on the top as well.

Bake for 45 minutes to one hour until brown and bubbly.

Serve warm with ice cream or serve chilled with whipped cream.

{ Happy Birthday, Dobby! Butterbeer Mini Cake}

Today is the birthday of one of my favorite characters in the Potterverse.

Dobby the House Elf.

Now, let me tell you a little secret. When Dobby first arrived in Chamber of Secrets Ididntlikehim.

What? C'mon. I am NOT alone here. He was a weird little annoying thing cause Harry all sorts of issues. I actually feared he was the Jar Jar Binks of the Wizarding World. Once he made it to the screen, I was even LESS convinced. However, time wore on, pages were read, love was built, tears were shed.

I apologize, deeply, and fully, dear Dobby. I'm sorry I thought such things of you. You were brave and loyal. You'd be a true Gryffindor. So, I made you some cake. It's Butterbeer flavor AND House Elf sized!!

I made this cake with a set of 4" Wilton pans. They come in a pack of three. Each pan takes about the same amount as 2 cupcakes. So, basically, this cake is 6 cupcakes big.

I used the rest of the batter to make cupcakes, because why not?

Happy Birthday, little guy! Tonight I raise a glass of Butterbeer to toast in your honor.

Want more Happy Birthdays to Dobby? Check out Darla's from last year! Butterbeer Krispy Cake!

Tina

See all of my Harry Potter recipes here.

See my Harry Potter Parties here and here!


House Elf Sized Butterbeer Cake
by Tina @ Sugar Bean Bakers

Needed: 4" Wilton pans (comes in set of 3)
Butterbeer Cake & Butterbeer Icing recipe

{ Peach Coffee Cake }

Sorry, I've been MIA lately. Last week was Vacation Bible School at our church. Then, sadly, this Sunday our beloved Luna Dog ran away. We've spend the entire week looking for her and hanging up fliers.

It's been three days now, but we are trying not to give up hope. I keep hearing all these inspiring stories about dogs that have made their way back home days, weeks, even months later. I really hope she's one of those. We miss her and her silly personality so, so much.

So, I've been a little preoccupied.

*Update: Luna was found exactly one week later less than a mile from home :)

I did make a dessert for Father's Day that I'm just getting around to posting.

It was quick and easy, and was a huge hit with everyone. Especially hubs. This may be his new favorite thing!

It doesn't take long at all to make, and it's very tasty.

It has peaches and streusel, what could be better than that??

Not much.

Tina



Peach Coffee Cake
by Tina @ Sugar Bean Bakers

For the cake:
1 box yellow cake mix & ingredients listed on back, less the water
2 - 15 to 16 oz cans of yellow cling peach slices in heavy syrup

Preheat oven to 350, grease a 13x9 pan and set aside.

Drain peach juice into a bowl. Using the measurement listed on the back of the cake mix box, use the peach juice in place of the water called for. Mix in other ingredients listed on back of box. Cut peaches down, but do not dice. Stir into cake mix. Pour into pan. Top with streusel.

For the streusel:
1/2 stick (4 Tablespoons) cold butter

1/3 cup brown sugar

1/4 cup quick oats

1/2 cup flour

Cut the dry ingredients into the cold butter with a pastry cutter or fork (or you can use a food processor), until the mixture resembles peas. Sprinkle over cake.

Bake according to back of box.

Top with vanilla ice cream or whipped cream, if desired.

{ Strawberry Cake }

I'm sorry, but I'm going to talk about Disney here for a second.

Actually, I'm not that sorry. ;)

Things are falling together for our trip with Bakingdom and we. can't. wait.

We reserved our seats at the Tomorrowland Terrace Fireworks Party in the Magic Kingdom, our hotels are paid off, and as of yesterday, the tickets are purchased!

Something rather odd has happened too, I think my husband is actually getting excited! He told us that he's looking forward to the Animal Kingdom Safari and going to Hollywood Studios!

In just three months we will be making the long drive to Florida. We can't wait! Well, Bean and I. Hubs is coming around. I can't wait to finally meet Darla. It's going to be an amazing time. Cap all this off with the fact that we are going to the Wizarding World of Harry Potter & seeing the new Diagon Alley sections! We are going to be such happy little nerds!

However, three more months. It'll go fast, but creep along at the same time.

I made cake to pass a little time. Here you go.

This is a Frech Vanilla Cake with a few strawberries thrown in. It is topped with a simple vanilla buttercream and drizzled with a strawberry sauce.

It's pretty divine.

I topped my cake with three sugared strawberries. A beautiful decoration. Delicious too.

This is a wonderful summer treat. It requires a few steps, but all are easy.

If you take this to a summer picnic/graduation party/family reunion, you are sure to get ooh and ahhs!

It took my mind of Disney for a few minutes, anyway!

Enjoy!

Tina



Strawberry Cake
by Tina @ Sugar Bean Bakers


For the cake
1 box French Vanilla Cake mix, plus ingredients listed on back of box
1/2 cup washed, dried, hulled, and chopped strawberries

Preheat oven to 350 F

Prepare cake according to back of box. When completed, gently stir in strawberries.
Pour into prepared pan. Sprinkle sugar over the cake, if desired. Bake according to box directions.

For the icing
1 stick unsalted butter, at room temperature
2 cups confectioner's sugar
pinch of salt
1  tablespoon heavy cream
1 teaspoon vanilla extract 

In the bowl of a standing mixer, beat the butter for 3 minutes. Beat in the sugar and salt until well combined. Add 1 tablespoon heavy cream and whisk on high for 4 minutes, until light and fluffy. If  too thick, add more cream, 1/2 teaspoon at a time, until desired consistency is reached. Stir in the vanilla

Swirl over cooled cake. I used the "rosette" look.

Sugared Berries
This link explains it, it's easy!
How to sugar fruit

Strawberry Glaze
 2 cups berries, washed, dried, hulled, and chopped strawberries 
4 Tablespoons sugar
2 Tablespoons water
2 teaspoons cornstarch

Add all ingredients to a pan. Stir well to combine cornstarch. Heat over medium, bring to a boil stirring constantly, then simmer for 5 minutes. Remove from heat and allow to cool to room temp. You can use this way if you like the chunks of berries or blend in a blender/food processor for a smooth sauce. Store remaining sauce in refrigerator. It will keep about 3 days.