Sweetie's Kitchen Adventures

with Marshmallow Frosting!!! Recipe adapted from Cake Keeper Cakes by Lauren Chattman This was January's cake at the Cake Slice Bakers. My favorite part... the frosting!! I read another baker's review before I had a chance to bake mine and adjusted the ingredients to make it more marshmallowy :o). The frosting was oh so good... can I have s'more please!! (giggle) The cake itself was almost salty, If I were to make it again, I would probably decrease the salt and increase the sugar a little. Even the over sweetness of the frosting didn't balance it out. Did I mention that I wanted more frosting? Ingredients 1 cup graham cracker crumbs 1/4 cup flour 1 tsp baking powder 1/2 tsp salt 6 Tbsp butter, softened 1/4 cup sugar 1 egg 1 egg yolk 1 tsp vanilla 1/4 cup milk 1/2 cup semisweet chocolate chips Frosting 1/2 cup unsalted butter, softened 3/4 cup powdered sugar 1/2 tsp vanilla 1 cup marshmallow fluff Directions Preheat the oven to 350ºF. Grease a...

I'm a little late posting this, but it was a good cake so I wanted to include it. This recipe was the cake selected for December at the Cake Slice Bakers blog. My husband especially loved the tartness of the cake saying it cut the sweetness. I'm tellin' ya it was good! I kept going back for more... Cranberry Cake from Cake Keeper Cakes Ingredients For the streusel : 1 cup sliced almonds 2 Tablespoons unsalted butter, melted 2 Tablespoons light brown sugar, packed For the cake : 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3 large eggs 2 cups granulated sugar 3/4 cup butter, melted and cooled 1 teaspoon pure vanilla extract 1 bag (12 oz.) fresh cranberries Directions Make the streusel: Preheat the oven to 300 degrees F. Grease a 10-inch round springform pan. Combine the almonds, butter and brown sugar in a medium bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use. Make the cake: Wh...

This is the second cake for the Cake Slice Bakers Blog. The cake chosen for November is a Cinnamon Pudding Cake. I wasn't sure what to expect from this cake. The reviews thus far were not that great... but this one turned out well! I send sweets with my husband to work often and he said they would eat this up!! (That's a good thing) Ingredients For the Caramel Topping 1 cup plus 2 tbsp packed light brown sugar ¾ cup water 1 tbsp unsalted butter ½ tsp salt For the Cake 2 cups all-purpose flour 2 tsp baking powder 2½ tsp cinnamon ½ tsp salt 2 tbsp unsalted butter, softened 1 cup granulated sugar 1 cup whole milk 1 tsp vanilla extract MMMM, look at that hot caramel!!! Directions Topping Heat the oven to 350F. Spray the bottom and sides of an 8 inch square baking pan with nonstick cooking spray. Combine the brown sugar, water, butter and salt in a small saucepan and bring to a boil, whisking occasionally, then set aside to cool. Cake Combine the flour, bakin...

Can I tell you how excited I am to have joined the Cake Slice Bakers!! The first recipe selected is appropriate for the impending fall-ish weather. (Come on Fall… come down to Texas, I can't wait for you to get here!!) And I am excited even further by the fact that I cooked my own pumpkin! (Not that you have to do that… just another one of those things I wanted to try). Anyways, this recipe is simple to throw together and delicious to boot! It goes perfect with a cup of coffee. Ingredients: 1 3/4 cups all purpose flour 1 tsp baking soda 1 tsp baking powder 1 tsp ground cinnamon 1/2 tsp salt 1/4 tsp ground cloves Pinch nutmeg 1/2 cup (1 stick) unsalted butter, softened 1 1/4 cups sugar 3 eggs 1 cup canned pumpkin puree 1 tsp vanilla extract 1/3 cup milk 1 cup semisweet chocolate chips 1 cup chopped walnuts Directions: Heat oven to 350F. Grease and flour a 9x5 inch loaf pan. Combine flour, baking powder, baking soda, cinnamon, salt, cloves and nutmeg in a medium...