Vibit Doctor

Have you figured out what you’re making for Memorial Day? I’ll be in Ocean City next weekend for a friend’s wedding and will be living vicariously through all of you while I’m sitting at the airport.




I feel like true summer is just around the corner and I’ve started to crave all the grilled things, preferably with a slice of this raspberry roll cake for dessert. It is one of my top five favorite dessert and cake recipes – and I don’t say that lightly!

RASPBERRY ROLL CAKE
YIELD: 10-12 SERVINGS PREP TIME: 30 MINUTES COOK TIME: 10 MINUTES TOTAL TIME: 40 MINUTES (PLUS CHILLING TIME)
EWS

INGREDIENTS:

Cake:
6 large egg whites, room temperature
1/2 cup (100 grams) granulated sugar
6 large egg yolks, room temperature
1/2 cup (100 grams) granulated sugar
1/2 teaspoon pure vanilla extract
1 cup (120 grams) sifted cake flour
roughly 1/3 cup confectioner’s sugar, for rolling the cake
Filling:
1/2 cup raspberry preserves
2/3 cup chilled heavy cream
3 tablespoons confectioner’s sugar
1/2 teaspoon pure vanilla extract
2 packages (6 ounces each) Driscoll’s Raspberries
Assembly:
2/3 cup chilled heavy cream
3 tablespoons confectioner’s sugar, plus more for garnishing
1/2 teaspoon vanilla extract
1 package (6 ounces or 1 1/4 cups) Driscoll’s Raspberries, for garnishing

DIRECTIONS:

For the Cake:
Preheat the panggangan to 375 degrees Fahrenheit (190 Celsius) with a rack in the center position. Line a half sheet pan (roughly 18-inch long x 13-inch wide) with parchment paper and lightly coat with baking spray. Set aside.
Placed the egg whites in the bowl of a stand mixer, fitted with a whisk attachment. Whisk over high speed until light and foamy. Slowly sprinkle in the granulated sugar and continue whisking over medium-high speed until the egg whites have reached stiff peaks. Carefully transfer to a large mixing bowl until ready to use.
Wipe the stand mixer bowl clean (don’t worry if there is still some residue) and combine the egg yolks, second amount of granulated sugar, and vanilla extract. Using the whisk attachment, beat over high speed until fluffy and pale yellow, about 3 to 4 minutes. Add about a third of the egg whites to the beaten yolk mixture, and combine together gently using the stand mixer whisk attachment. Repeat with two more additions of the egg white mixture, folding in very gently with a large spatula. Do not overwork.
Sprinkle roughly a quarter of the cake flour onto the sponge batter, and fold in gently. Repeat until all of the flour has been incorporated. Scrape the bottom of the bowl to ensure all of the ingredients have been incorporated evenly. Transfer the batter onto the prepared sheet pan and spread into an even layer using an offset spatula (the batter should fill the entire pan).
Bake for 8 to 12 minutes, or until very lightly golden in color. As the cake is finishing baking, lay a clean kitchen linen (the long edge of the linen facing you) on your countertop and dust with sifted confectioner’s sugar.
As soon as the cake is removed from the oven, loosen the edges of the cake from the pan with a knife. Carefully and quickly invert the sheet pan (long edge of the pan facing you) and cake onto the linen. Carefully peel off the parchment paper. While the cake is still warm, roll the cake and linen, narrow end to narrow end, into a tight spiral. Cool on a rack, in the linen, until the cake is room temperature.
For the Cake Filling:
Depending on how thick your raspberry preserves are, you may need to thin them down with up to a tablespoon of water (whisk to combine). You want the preserves to be relatively thin before spreading on the cake – if too thick, you will damage the cake as you are spreading it. Unroll the cake so that it lays completely flat. Using an offset spatula, spread the raspberry preserves into a very thin layer on the cake.
In the bowl of a stand mixer, fitted with a whisk attachment, combine the heavy cream, powdered sugar, and vanilla extract. Beat until slightly thick and medium peaks form. In a small bowl, lightly mash one package of raspberries. Gently fold the mashed raspberries into the cream. Spread the raspberry cream into an even, thin layer on the cake, leaving a 3/4-inch border on all sides. Slice the second package of raspberries in half and press them gently into the raspberry cream layer. Carefully re-roll the cake (without the linen), narrow end to narrow end, into a spiral. Place the cake seam-side down on a long serving platter, cover tightly with plastic wrap, and refrigerate for at least one to two hours (or until just before assembly and serving).
For Assembly:
In the bowl of a stand mixer, fitted with a whisk attachment, combine the heavy cream, powdered sugar, and vanilla extract. Beat until slightly thick. Using an offset spatula, spread the cream into an even layer onto the outside of the cake.
Top the cake with the remaining package of raspberries. Cover lightly with plastic wrap and refrigerate until ready to serve. Just before serving, dust the cake and berries with confectioner’s sugar and serve immediately.
Sumber https://recipes-sonata.blogspot.com/

The cakes in this recipe turn out perfect. I chose to make mine in 8-inch pans rather than 9 as I prefer a taller layer cake. They baked up just right, lemon-scented and all, and they were very easy to turn out onto the racks.




 They were firm enough to be handled easily but delicate enough for a nice, light cake. I found myself scraping the crumbs off of the parchment paper to attempt to get a hint of what my creation would taste like

PERFECT PARTY CAKE
Dorie Greenspan really got it right with this cake. I thought the buttercream was quite rich, so I opted to frost the outside with lightly sweetened whipped cream. I think it would be equally good if you used the whipped cream in the layers too.

yield: 14 SERVINGS
PREP TIME:60 MIN
COOK TIME:35 MIN

INGREDIENTS:

FOR THE CAKE:
2 1/2 cups cake flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups granulated white sugar
2 teaspoons freshly grated lemon zest
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract
FOR THE BUTTERCREAM:
1 cup granulated white sugar
4 large egg whites
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1/4 cup freshly squeezed lemon juice (from 2 large lemons)
1 teaspoon vanilla extract
FOR FINISHING:
2/3 cup seedless raspberry preserves, stirred vigorously until spreadable
fresh raspberries

DIRECTIONS:

1. Center a rack in the panggangan and preheat panggangan to 350°F. Butter two 8 or 9-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
2. To Make Cake: Sift together flour, baking powder and salt. Whisk together milk and egg whites in a medium bowl. Put sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with your fingers until the sugar is moist and fragrant. Add butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogenous, then add the last of the dry ingredients. Finally, give the batter a good 2 minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.
3. Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the touch- a toothpick inserted into the centers should come out clean. Transfer cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)

4. To Make Buttercream: Put sugar and egg whites in a mixer bowl or other large heatproof bowl; fit the bowl over a pan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from heat.
5. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter one stick at a time, beating until smooth. Once all the butter is in, beat the buttercream on medium -high speed until it is thick and very smooth, 6 to 10 minutes. During this time, the buttercream may curdle or separate- just keep beating and it will come together again. On medium speed, gradually beat in lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.
6. To Assemble Cake: Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut-side-up on a cake plate surrounded by strips of waxed paper. Spread it with a light layer of buttercream. Spread the buttercream with 1/3 of the preserves. Top with another layer, spread with buttercream and preserves and then do the same with the third layer (you'll have used all of the jam and have buttercream left over.) Place the last layer cut-side-down on top of the cake and use the remaining buttercream to frost the sides and the top. Decorate top with raspberries.
Sumber https://recipes-sonata.blogspot.com/

This Rolo Pretzel Bites recipe is only 3-ingredients and takes practically no time at all to put together! As far as easy holiday desserts go, these easy Rolo Pretzel Bits are at the top of the list. We make them every year for Thanksgiving and Christmas



I also die when it comes to these Rolo pretzel bites. It’s that sweet and salty combination–I’m telling ya, it’s killer. Seriously, pretzels and chocolate are a match made in heaven. I’ve yet to get behind that whole potato chip and chocolate business, but I am all for the chocolate covered pretzels.

Rolo Pretzel Bites
Prep Time
2 mins
Cook Time
3 mins
Total Time
5 mins

This Rolo Pretzel Bites recipe is only 3-ingredients and takes practically no time at all to put together! As far as easy holiday desserts go, these easy Rolo Pretzel Bits are at the top of the list. We make them every year for Thanksgiving and Christmas!

Course: Dessert
Cuisine: American
Keyword: easy rolo pretzels
Servings: 30 Pretzel Bites

Ingredients

30 square pretzels
30 Rolos
30 M&Ms, or peanut M&Ms

Instructions

Preheat panggangan to 250. On a pan lined with parchment paper, lay out all pretzels side by side.
Place a rolo on each one. Bake for 3-4 minutes, or until rolos have begun to soften.
Once out of the oven, place an M&M atop each one and allow to cool for a few minutes (I usually pop them into the fridge for a couple minutes to set).
Enjoy!
Sumber https://recipes-sonata.blogspot.com/

One of my all time favorite cakes is a carrot cake loaded with all the good stuff!  Give me a soft, moist cake filled with lots of coconut, carrots, pineapple, raisins, and spices. 




And of course, it has to be topped with a creamy cream cheese frosting with more coconut. I understand that not everyone agrees with me on all of that. That’s ok.  We can agree to disagree on this cake.

Loaded Carrot Cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Category: cake
Yield: 24 pieces of cake
Loaded Carrot Cake
Coconut, pineapple, raisins, and carrots make this Loaded Carrot Cake the best Easter dessert! Add a pan of this easy cake to your holiday plans!

Ingredients

For the Cake
1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup sugar
1 - 8 ounce can crushed pineapple
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 cups shredded carrots
1 cup raisins
1 cup shredded coconut
For the Frosting
1 - 8 ounce package cream cheese, softened
1/2 teaspoon salt
2 Tablespoons pineapple juice
4 cups powdered sugar
1 cup shredded coconut
1/2 cup toasted coconut
carrot candies

Instructions

Preheat the panggangan to 350 degrees. Spray a 9x13 pan with nonstick spray.
Beat the butter and sugars until creamy.
Drain the pineapple very well, saving the juice for later. Add the pineapple, eggs, and vanilla to the butter and beat again.
Stir together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves. Slowly add it to the wet mixture until mixed in.
Add the carrots, coconut, and raisins and stir gently. Pour into the prepared pan. Bake for 30-32 minutes, or until a knife inserted in the center comes out with a few crumbs on it. Remove and let cool.
Beat the cream cheese and salt until creamy. Add the pineapple juice and beat again.
Slowly add the powdered sugar until it is all mixed in. Beat on high speed for 1-2 minutes longer.
Spread over the cooled cake and top with the shredded coconut. Add the toasted coconut for some color. Cut into 24 squares and add a carrot candy to each piece. Store in a tightly sealed container in the refrigerator for 3-4 days.
Sumber https://recipes-sonata.blogspot.com/

There are certain classes that you have to take in high school to graduate.  Some classes you remember even when you get to be my age, and then there are those classes like Geometry that you forget the minute you leave school.



 Unfortunately, then you have children who get to that class and ask you to help them with their homework because dad isn’t home at the moment.  Yikes!

Maple Apple Walnut Cake
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
Yield: 24 pieces of cake
Maple Apple Walnut Cake

This easy Maple Apple Walnut Cake is loaded with fruit and nuts. It's such a great fall cake recipe for parties and dinners.

Ingredients

For the Cake
1/2 cup sugar
1/2 cup brown sugar
1 cup applesauce
2 eggs
1 teaspoon maple extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons apple pie spice
4 cups diced Crunch Pak apples
1 cup finely chopped walnuts, divided
1/2 cup raisins
1/2 cup golden raisins
For the Frosting
1/2 cup butter
4 ounces cream cheese, softened
1/4 teaspoon maple extract
1/2 cup brown sugar
3 cups powdered sugar
1 teaspoon apple pie spice
4 Tablespoons heavy whipping cream

Instructions

Preheat the panggangan to 350 degrees. Spray a 9x13 pan with nonstick spray.
Beat the sugars, applesauce, eggs, and extract.
Stir together the flour, baking soda, salt, and apple pie spice. Slowly beat it into the sugar mixture.
Stir in the apples, 3/4 cup walnuts, and raisins by hand. Spread in the prepared pan and bake for 50-55 minutes. Let cool completely.
Beat the butter, cream cheese, and extract until creamy. Slowly add the powdered sugar, spice, and heavy whipping cream until mixed in. Then beat on high for 2 minutes or until light and fluffy.
Spread on top of the cooled cake. Sprinkle with the remaining nuts. Cut into 24 squares.
Sumber https://recipes-sonata.blogspot.com/

This candy cane bark is probably a Christmas staple in almost every house that celebrates the holiday. It’s one of those must-have recipes this time of year.



You might call it peppermint bark, but I like to call it candy cane bark because I like to use nice big pieces of candy canes in mine. FYI, this candy cane bark is a great way to use up all candy canes you take off your tree after Christmas ????

Candy Cane Bark
Prep Time 5 mins Cook Time 10 mins Total Time 15 minutes
This homemade candy cane bark makes an easy last minute gift, hostess gift, or dessert. Just a few ingredients plus 10 minutes and it's done! So simple!

Ingredients

8 oz. white chocolate, chopped
2 teaspoon vegetable oil, divided
1/2 teaspoon peppermint extract
8 oz. semi-sweet chocolate, chopped
1/4 cup candy cane pieces

Directions

Line a baking sheet with parchment paper or a silicon mat.
Add the white chocolate chips and 1 teaspoon of the vegetable oil to a microwave safe bowl. Heat at 50% power for one minute then stir well. Continue to heat at 50% power for 20 second intervals, stirring after each heating until the chocolate is melted. Stir in the peppermint extract then spread evenly in a thin rectangle on the prepared parchment paper.
In another clean microwave safe bowl, add the semi-sweet chocolate and the remaining 1 teaspoon of vegetable oil. Heat at 50% power for one minute then stir well. Continue to heat at 50% power for 20 second intervals, stirring after each heating, until completely melted.
Pour the semi-sweet chocolate over the white chocolate and use an offset spatula to spread evenly to cover. Immediately sprinkle with the candy cane pieces.
Freeze or refrigerate until completely hardened, about 20 min, then break in to pieces as large or as small as you’d like them.
Sumber https://recipes-sonata.blogspot.com/

I feel like carrot cake is a dessert most people tend to only make around Easter.  But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long.  Especially when it comes to this carrot cake recipe.



I know it can be a bold statement to call a recipe the best, but I truly mean it with this one. Not only is this carrot cake easy to make, but it’s so incredibly moist and full of flavor that it’s almost impossible to stop at one piece.

The BEST Carrot Cake with Cream Cheese Frosting
This is my favorite recipe for homemade carrot cake! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting.
 Course Dessert
 Cuisine American
 Keyword the best carrot cake recipe
 Prep Time 2 hours
 Cook Time 35 minutes
 Total Time 2 hours 35 minutes
 Yields 10 slices

Ingredients

For the carrot cake:
2 cups (250 grams) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup (180ml canola) or vegetable oil
4 large eggs room temperature
1 and 1/2 cups (300 grams) light brown sugar
1/2 cup (100 grams) granulated sugar
1/2 cup (125 grams) unsweetened applesauce
1 teaspoon pure vanilla extract
3 cups (300 grams) grated carrots, lightly packed
For the cream cheese frosting:
1 (8-ounce) package brick style cream cheese, softened to room temperature
½ cup (115 grams) unsalted butter, softened to room temperature
2 cups (240 grams) powdered sugar
1 teaspoon pure vanilla extract

Instructions

To make the carrot cake:
Preheat panggangan to 350°F. Spray two 9-inch round cake pans well with non stick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until well combined.
Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.
To make the cream cheese frosting:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
To assemble the cake:
Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice if desired.
Sumber https://recipes-sonata.blogspot.com/

Coming up with a name for today’s post was so HARD but I finally settled on naming these little cuties “Homemade gourmet chocolate.”



As you have probably guessed, these homemade chocolates are made in ICE CUBE TRAYS.
You can use a fancy chocolate mold but this is the way my dear Mom made them.
Back in the day, they didn’t have cool chocolate molds or cute ice trays readily available at stores.
So, my mom was SMART and used whatever was on hand 🙂


HOMEMADE GOURMET CHOCOLATE
prep time
10 MINS
cook time
20 MINS
total time
30 MINS

Learn how to make easy homemade gourmet chocolate with any fillings you like. Pack them in a fancy box and they would work great as a homemade gift too!
SERVINGS: 14 SERVINGS
course: DESSERT
cuisine: AMERICAN
calories: 126 KCALI

INGREDIENTS

2 cups Melted chocolate Your choice of dark, milk or white
2 cups Add-ins See note below

INSTRUCTIONS

Melt chocolate in the microwave in 30 second increments and use a paintbrush to paint chocolate in each cavity of an ice cube tray. Freeze this tray for 20 minutes.
Remove the tray from the freezer and fill it with your choice of add-ins.
Pour spoonfuls of chocolate on top of your add-ins and freeze this tray again for another 20 minutes.
Turn the tray onto a sheet of wax paper and tap it a bit until the chocolate cubes come out. And you are done!
Sumber https://recipes-sonata.blogspot.com/

I had seen homemade pop tart recipes before and truth be told, I was scared of them. Why? I have no clue! Though, my educated guess is that it’s because I still love those store-bought Pop-Tarts so much and that homemade simply couldn’t live up to the original.



My first thought was I’m not going to make just any old pop tarts – though the s’mores ones are still some of the BEST snacks ever. So, I challenged myself to think outside the box. What I came up with was a mashup of a recipe featuring rose apricot jam and a fragrant rose icin

FLORAL POP TARTS

Ingredients

2 refrigerated pie crusts
1 cup jam (I used rose apricot jam)
1 tablespoon cornstarch
1 egg
1 cup powdered sugar
2 tablespoons heavy cream
1 teaspoon rose water
Food coloring (if you’d like)

Instructions

1. Preheat your panggangan to 400 degrees and line a baking sheet with parchment paper.
2. Roll out the pie crusts and cut the edges off to make a square. Then, cut each square into 3 equal strips.
3. Mix jam with cornstarch and spoon it into one side of your pop tart ‘shell’. Spread it out a bit, but be sure to leave room on the sides to seal the pop tart.
4. Crack egg into a bowl and beat until mixed. Brush egg wash around the edges with the jam, and fold the dry end over the egg wash to seal the pop tart. Use a fork to make indents around each edge of pop tart.
5. Bake for 15-20 minutes (keep a close eye on them so they don’t overcook!).
6. Once golden, remove from the panggangan and let cool on a rack. While pop tarts are cooling, mix powdered sugar, rose water, heavy cream, and just a dash of food coloring (the food coloring is up to you! I used the tiniest bit of red to get that lovely pink color) until combined. Brush icing over pop tarts and enjoy!
Sumber https://recipes-sonata.blogspot.com/

Sometimes I really cannot believe I’ve been blogging as long as I have.
Long enough to dig up an old recipe for updating and see that it was published in 2010.
And that isn’t even the the oldest thing on the site.



In fact, I’ve even had several family members tell me that this recipe for Easy Homemade Fudgy Brownies is their go-to brownie recipe.
My mom has made it so often that she apparently has it memorized.
Even I still reference my site when I’m making recipes I’ve previously published.

SIMPLEST HOMEMADE FUDGY BROWNIES
yield:  12 BROWNIES  prep time:  10 MINUTES  cook time:  30 MINUTES total time:  40 MINUTES
Easy Homemade Fudgy Brownies are the perfect quick dessert to whip up at home. They only take a few minutes and totally satisfy your chocolate cravings. Just like the recipe promises, they're easy! Plus, I bet you have all the ingredients on hand.

INGREDIENTS

 12 tablespoons Salted Butter
 1 1/2 cups Granulated Sugar
 2/3 cup Cocoa Powder
 1/2 - 1 teaspoon Pure Vanilla Extract
 3 large Eggs
 1 cup Flour
 A heaping 1/2 cup chocolate chunks, optional

INSTRUCTIONS

Preheat panggangan to 350 degrees F. Line an 8x8 or 9x9 square baking pan with parchment paper. Set aside.
Set a medium sized saucepan over medium heat and melt the butter.
Next, add the granulated sugar and vanilla. Stir well with a wire whisk. Then, whisk in the cocoa powder. Remove from heat.
Add the eggs, one and a time, whisking between each addition until the eggs are fully combined.
Add the flour and stir well with a wooden spoon until the flour is fully incorporated, but do not beat.
Add the chocolate chunks and stir gently to fold them into the batter.
Pour batter into the previously prepared baking pan.
Bake at 350 degrees F for 25 - 35 minutes. Cool completely, or if you’re impatient like me – at least 15 minutes, on a wire rack.
Remove parchment paper (with brownies) from the pan. Peel away the parchment paper and cut the brownies into serving size pieces.
Sumber https://recipes-sonata.blogspot.com/

Cinnamon Roll Cake Recipe
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Here is a fun twist on a coffee cake recipe. This easy cinnamon roll cake recipe is the best. Get the taste of homemade cinnamon rolls without all the work.

Course: Dessert
Cuisine: American
Keyword: Coffee Cake Recipe
Servings: 12
Calories: 353 kcal

Ingredients

Cake:
3 cups all-purpose flour
1/4 teaspoon salt
3/4 cup of sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/3 cup melted butter
Topping:
1/4 cup butter melted
1/2 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
Glaze
1 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla

Instructions

Preheat panggangan to 350 degrees F (175 degrees C). Spray a 9 x 13 pan with non stick spray.
Cake:
In a large bowl, mix everything together for the ingredients of the cake.
Pour batter into prepared pan.
For the topping, mix all of the ingredients well in a small bowl.
Drop spoonfuls of topping on the batter and then swirl it with a knife.
Bake in preheated panggangan for 30 to 35 minutes.
Drizzle glaze over warm cake. (You can reduce the glaze and the cake would still be yummy.)
Sumber https://recipes-sonata.blogspot.com/

This old-fashioned gingerbread cake is a great way to celebrate the season! Made in just one bowl, with plenty of molasses, ginger, & cinnamon.But if you want to jazz it up a little, try topping it with a dollop of whipped cream. Or you could frost the whole top with this Whipped Cream Frosting. Or this cream cheese frosting would be fantastic!



Another great option is lemon curd. I absolutely LOVE it, it’s easy to make and the tart lemon flavor is the perfect complement to warm, spicy ginger. Gingerbread plus lemon curd is a classic combination!

Old-Fashioned Gingerbread
prep time
15 MINS
cook time
30 MINS
total time
45 MINS

This old-fashioned gingerbread cake is a great way to celebrate the season! Made in just one bowl, with plenty of molasses, ginger, & cinnamon.

course: DESSERT
cuisine: AMERICAN
keyword: GINGERBREAD
servings: 12 SERVINGS
calories: 207 KCAL

Ingredients

1/2 cup unsalted butter (1 stick), softened
1/2 cup water, boiling
1/2 cup light brown sugar, loosely packed
1/2 cup molasses
1 egg (large)
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
US CUSTOMARY - METRIC

Instructions

Preheat the panggangan to 350 degrees F, mist a 9x9-inch baking pan with non-stick spray, and line it with parchment.
Place the butter in a large mixing bowl and pour the boiling water over it.
Allow it to stand for a few minutes, then whisk together until the butter is completely melted.
Whisk in the brown sugar, molasses, and egg until combined.
Add the flour, ginger, cinnamon, salt, baking powder, and baking powder, stirring together until smooth.
Transfer the batter to the prepared pan, and bake the gingerbread for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs.
Sumber https://recipes-sonata.blogspot.com/

The luscious Brick Street Chocolate Cake is everything you dream of in a chocolate cake. Rich and delicious. The pourable chocolate ganache is over the top decadent! Perfect for the holiday dessert table and so easy to make.This cake is by far the most popular recipe on this website! (Read more about how I discovered the famous Brick Street Chocolate Cake, or scroll to the bottom for the recipe.)



Hey folks – we’re having a par-tay here today. Yeah. And you’re invited! So grab your party hat! Today we’re having cake to celebrate the one year anniversary of Through Her Looking Glass. Uh huh. I know.

FAMOUS BRICK STREET CHOCOLATE CAKE
Famous Brick Street Chocolate Cake. Everything you dream of: rich, dense chocolate cake. Surprise

20 min
Prep Time
60 min
Cook Time
1 hr, 20
Total Time Save RecipeSave Recipe Print Recipe
My Recipes My Lists My Calendar

Ingredients

Cake:
2 cups sugar
1 cup butter, softened
1 1/2 teaspoons pure vanilla extract
3 large eggs
2 1/2 cups cake flour
1 cup baking cocoa, sifted
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup instant chocolate pudding mix (small box)
2 1/4 cups buttermilk
1 cup semi-sweet chocolate chips
Chocolate Icing:
1/2 cup water
1/2 cup butter
1 teaspoon vanilla
1 cup baking cocoa, sifted
3 1/2 cups powdered sugar
3 tablespoons heavy cream (more or less for consistency)

Instructions

Cake:
Preheat CONVECTION OVEN ONLY to 350°.
Beat sugar, butter & vanilla in large bowl.
Beat in eggs.
Mix in cake flour, baking cocoa, soda, salt, chocolate pudding mix and buttermilk.
Stir in semi-sweet chocolate chips.
Pour into greased tube pan.
Bake in CONVECTION OVEN ONLY at 350° for 60-70 minutes, until cake tester comes out clean.
Cool cake completely before icing.
Chocolate Icing:
Heat water, butter and vanilla together in sauce pan on stovetop until melted.
Remove from heat.
Stir in one cup cocoa.
Stir in powdered sugar, sifted.
Stir in heavy cream, up to 3 tablespoons until you get the desired consistency.
Ice by filling the hole in the middle of the cake first, then spread icing over the cake and pour over the sides. Icing will harden as it cools.

Notes

Bake in convection panggangan only. This does not work in a traditional oven.
I bake this Brick Street cake in a two-piece, round, metal angel food cake pan, also called a tube pan in some places. There is a hollow tube going up the center of the pan. It measures 9.5" across at the top and 8" across at the base and is 4.25" high. It is by Ecko. The bottom and center hollow tube are one piece and lift up and out of the sides of the pan. Unfortunately there aren't standard size baking pans around the world, making it difficult, but I hope this gives you a good idea. Many others have baked this in a large bundt pan as well, with good success.
Sumber https://recipes-sonata.blogspot.com/

I just took my first bite of this cake I made yesterday. It taunted me all day but I resisted. This cake is super moist and the cranberries in a wonderful contrast to the sweetness of the cake. I used a light glaze on the cake to add another taste of sweetness just in case there wasn’t enough. This cake almost has a pound cake texture.



 It will be the perfect addition to any holiday table. I served mine with a cranberry sauce that I made a few days ago. I was intending to take the cranberries out of the syrup and dry them but since I am running out of time I left it as a syrup. This cranberry syrup would also be good over pancakes, waffles or even crepes.

CRANBERRY ORANGE BUNDT CAKE
Recipes Food and Cooking
Recipe type: Dessert, Bundt Cake
Prep time:  10 mins Cook time:  30 mins Total time:  40 mins
Serves: Serves 8

This cranberry orange cake is almost like a pound cake and gets better as it sets. Bake it in a bundt or loaf pan.

INGREDIENTS

1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sour cream
1 cup sugar
3 large eggs
zest of one orange - about 1 tablespoon
juice of an orange
1/2 cup butter
2 tablespoons sugar
1 1/2 cups fresh cranberries
For the Icing:
1 cup powdered sugar
2 - 3 tablespoons water, milk or orange juice

INSTRUCTIONS

Preheat panggangan to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.
Cream together butter and sugar until sugar turn a lemon color, about 4 - 5 minutes. Add eggs one at a time and mix in until incorporated.
Add the orange juice and zest. Add the sour cream.
When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.
Bake for 50 - 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.

NOTES

I have remade this cake now 2 times because of all the comments I am getting and I want to be sure the results are the same for you as they are for me. The cake in the picture I used a smaller bundt pan which is why it looks so tall, mine is about 8 cups. The cake will rise to the top of it. It will also fall slightly as it cools. The amount is also enough to make it in a bread pan.

Sumber https://recipes-sonata.blogspot.com/

I am thrilled to share this delicious homemade Strawberry Cake with you! Fresh strawberries are pureed then cooked down to create the most delicious strawberry sauce that is then mixed into a thick cake batter. The cake is topped with a fluffy buttercream frosting leaving you with a tasty, moist and velvety cake from scratch!



Hello to the most beautiful cake there ever was. I am on a cake kick these days. I used to not be a cake person but I’ve become one. Maybe it’s because I drink more coffee now and coffee and cake go together like peas and carrots…ya feel me?

Strawberry Cake {From Scratch}

Prep time
10 mins
Cook time
40 mins
Total time
50 mins

Stuckonsweet.com: Jessica from www.stuckonsweet.com
Recipe type: Cake
Serves: 1

Ingredients

Strawberry Cake
2½ cups cake flour (spooned then leveled)
1½ cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
10 tablespoons cold unsalted butter, diced or thinly sliced
5 egg whites, room temperature
¾ cup milk (2% or whole preferred), room temperature
½ cup reduced strawberry puree (see below for ingredients and directions)
2 teaspoons pure vanilla extract
¼ cup vegetable oil
Pink food coloring
Other Ingredients
1½ pounds strawberries, stems removed
Strawberry Buttercream Frosting
½ cup unsalted butter, room temperature
1 cup vegetable shortening
4 cups powdered sugar, sifted
½ teaspoon salt
½ cup reduced strawberry puree

Instructions

First, make the reduced strawberry puree. Add fresh strawberries to a blender or food processor and puree until smooth. Pour into a medium saucepan and place over medium-low heat. Simmer for 30 minutes, stirring often until reduced by half and thick. Cool completely. I would suggest making this the night before or several hours before so that it's completely cooled and ready for use!
To make the cake, preheat panggangan to 325 degrees and grease and flour two 8 inch cake pans; set aside.
Add the dry ingredients: flour, sugar, baking powder, and salt into your mixer bowl and mix well.
With mixer on low-speed gradually add the chilled butter one piece at a time. Mix on medium-low speed until pea size crumbs form. Turn mixer off.
Whisk together all the wet ingredients in a bowl; egg whites, milk,1/2 cup strawberry puree, vanilla extract and vegetable oil.
Turn mixer on low-speed and add half of the wet ingredients then turn mixer to medium speed and mix for 90 seconds until thick, scrape down sides of the bowl. Add food coloring at this time if using. Turn mixer to low speed and add the rest of the wet ingredients in two additions mixing on medium speed for 20 seconds after each addition. Scrape down sides and bottom of bowl.
Distribute batter evenly between the two cake pans and bake for 35-40 minutes until done. Check with a toothpick if needed. Let cool completely before frosting.
To make the buttercream, add the butter and shortening to a mixer and mix well. Add sifted powdered sugar and mix until smooth. Lastly, add salt and strawberry puree and mix for 1 minute on high speed, scrape down sides of bowl. Frost cake and garnish as desired. Chill cake in a sealed container to keep fresh for up to a week.
Sumber https://recipes-sonata.blogspot.com/

Your family and friends will think you spent hours in the kitchen on this amazing Pumpkin Angel Food Cake, when in reality its only 4 ingredients (without the icing) and super easy to make! This cake is perfect for when you are in a hurry and need something quick. We loved the taste of this cake and can’t wait to make it again.



 Preheat panggangan to 350 degrees. Mix all ingredients together (if your Angel Food Cake Mix came with anything other than cake mix, just use the cake mix.) and pour into sprayed bunt pan. Cook on 350 for 30 – 35 minutes, until knife comes out clean in center.

Pumpkin Angel Food Cake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

This Pumpkin Angel Food Cake is so easy to make, your family will love it!

Course: Dessert
Cuisine: American
Keyword: pumpkin angel food cake
Servings: 1 cake

Ingredients

1 16 ounce Box of Angel Food Cake Mix
1 15 ounce can of Libby’s 100% pure pumpkin
1/2 cup of chopped pecans optional
1 teaspoon of my homemade pumpkin spice or pumpkin spice
Glaze:
1 cup of powdered sugar
2 teaspoons of milk

Instructions

Preheat panggangan to 350 degrees. Mix all ingredients together and pour into sprayed bunt pan. Cook on 350 for 30 – 35 minutes, until knife comes out clean in center.
Glaze Instructions
 Mix together and gently pour over cake!
Sumber https://recipes-sonata.blogspot.com/