Reduced Sugar Blueberry Muffins

February 27, 2017

Now you don't have to feel guilty eating blueberry muffins anymore! This recipe is light on sugar and heavy on flavor.

Naturally Sweet is a cookbook from America's Test Kitchen, and when they sent out an email asking for help testing recipes for their upcoming book, I jumped at the chance. Guess which recipe I got? Yep, Blueberry Muffins!

I was super excited to help test recipes for this book because the focus is not just on reducing sugar but replacing it with natural sugars like Sucanat, coconut sugar, date sugar, honey and maple syrup. No artificial sugars here!

When I made the draft version of these Blueberry Muffins I didn’t think they were anything special, until I noticed my husband and I kept going back for more. Thinking we just weren’t used to the reduced sugar but the blueberry flavor was there and I think that’s what kept us going back for more.

Finally a muffin that wasn’t overly sweet and didn’t mask the blueberry flavor. I am crazy excited to share the perfected, reduced sugar recipe with you now! A typical blueberry muffin recipe has about 20 grams of sugar, while this version has only about 11 grams of sugar.

Some tips to keep in mind:

You do not have to grind up the Sucanat, but the granules will leave marks on the top of your muffins as they melt during baking. They will taste the same, just look a little speckled.
Low-fat yogurt can be substituted for the whole-milk yogurt, but the muffins will be slightly drier.
Frozen blueberries can be substituted for fresh.
Sweetener Substitutions:

Coconut sugar: ½ cup plus 2 tablespoons (3 ounces) Muffins will taste slightly sweeter using this sweetener substitute. Grind sugar in step 1.
Granulated sugar: 7 tablespoons (3 ounces) Muffins will be slightly less sweet and lighter in color; do not grind sugar in step 1.

If you’re looking for reduced sugar recipes but want to stay away from artificial sweeteners I highly recommend America’s Test Kitchen’s “Naturally Sweet". I personally made this recipe using Sucanat in the test batch and the final version and love it as a sweetener. Let me know how yours come out if you use the other available sweeteners.

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Reduced Sugar Blueberry Muffins

Name: Reduced Sugar Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1/3 cup, plus ¼ cup (3 ounces) Sucanat; 8 tablespoons organic unsalted butter, cut into 8 pieces; 1 ½ cups organic plain whole-milk yogurt; 2 large organic eggs; 1 tablespoon vanilla extract; 1 teaspoon grated orange zest; 2 ¾ cups (11 ounces) cake flour; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon ground cinnamon; ¾ teaspoon salt; ¼ teaspoon ground cloves; 1 ½ cups (7 ½ ounces) fresh organic blueberries

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Additional Time: 20 minutes

Total Time: 1 hour

Reduced sugar blueberry muffins made with Sucanat and fresh blueberries.

Ingredients

1/3 cup, plus ¼ cup (3 ounces) Sucanat
8 tablespoons organic unsalted butter, cut into 8 pieces
1 ½ cups organic plain whole-milk yogurt
2 large organic eggs
1 tablespoon vanilla extract
1 teaspoon grated orange zest
2 ¾ cups (11 ounces) cake flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
¼ teaspoon ground cloves
1 ½ cups (7 ½ ounces) fresh organic blueberries

Instructions

Adjust an oven rack to the center position and heat oven to 375 degrees. Line a cupcake pan with cupcakes liners and set aside. In a spice grinder, grind up the Sucanat in batches until finely ground into a powder, about 1 minute (this step is optional and for appearance only)
In a 10-inch stainless steel skillet, melt 6 tablespoons butter until it starts to turn golden brown, about 2 minutes. Continue to cook swirling the pan constantly until the butter turns golden brown and you start to smell a nutty fragrance, about 1 to 3 minutes. Pour the browned butter in a large bowl and stir the remaining 2 tablespoon butter until melted and let cool slightly.
Add the yogurt, eggs, vanilla and orange zest into the browned butter and whisk until smooth. In a large bowl, whisk together the Sucanat, flour, baking powder, baking soda, cinnamon, salt and cloves. With a rubber spatula, stir in yogurt mixture until combined and fold in the blueberries.
Divide batter evenly into the prepared cupcake pan. Bake until golden brown and toothpick inserted in the center of the muffin comes out clean or with a few moist crumbs attached, about 22 to 27 minutes, rotating the pan halfway through baking.
Let muffins cool in the pan for 20 minutes, then transfer to a wire rack to let cool for 10 minutes before serving.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 207Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 55mgSodium: 294mgCarbohydrates: 24gFiber: 1gSugar: 2gProtein: 5g

*Nutrition information is an estimate and will vary.*

Game Day Guacamole

February 1, 2017

Disclosure: This post was written in partnership with Melissa's Produce and Casabella, all opinions and stories are 100% my own.

Well it's almost time for the big game and what better way to celebrate than by having some of your favorite football foods right there with you.

Like this Game Day Guacamole made with Melissa's creamy and delicious avocados. Guacamole is a favorite in my family. We have it at every family get together.

I recommend you make a double batch of this recipe, because it will go fast!

And if by chance you do have leftovers, never fear, this neat product from Casabella called the Guac-Lock will keep your guacamole from browning.

The Guac-Lock is not like most food storage containers. It's made from shatterproof, odor-proof and stain resistant plastic. It locks into place and allows you to squeeze out excess air preventing oxidation and discoloration. Pretty cool huh? And it's easy to clean. Just wash on the top rack of your dishwasher.

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Valentine's Day Red Velvet Cake

January 30, 2017

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RECIPE UPDATE: 1/28/2023 The recipe remains the same as the original, I just added a pink drip and changed up the decoration a bit.

This Valentine's Day Red Velvet Cake has a sweet and tangy flavor. By no means is this just a chocolate cake with red food coloring in it.

Valentine's Day Red Velvet Cake on a cake pedestal.

Red Velvet Bakery Emulsion gives this cake its beautiful red hue. Not only does it give this cake color but it also gives it a unique flavor.

Red Velvet Cake

Cake flour: is a low protein content flour that helps to deliver a cake with a fine crumb.
Baking powder: is a mixture of baking soda and cornstarch. Baking powder works twice, first when its introduced to moisture and second when it hits the heat.
Dutch-processed cocoa powder: has a higher pH which neutralizes the acids and helps round out the flavor. Hot liquid such as water and coffee helps dissolve the remaining cocoa butter and helps distribute the flavor.
Salt: helps with flavor.
Unsalted butter: helps add flavor and texture to the cake. Using room temperature butter is best because it is malleable enough to be whipped, but firm enough to retain air. This helps to provide structure and leavening.
Superfine sugar: helps to create an airy cake. You can make your own superfine sugar by processing granulated sugar in a food processor. Just be sure to add a few teaspoons more sugar in addition to the amount you need for the recipe. Then measure or weigh out and continue with your recipe.
Vegetable oil: helps with moistness and also keeps the cake tender when chilled.
Red Velvet Emulsion: adds taste and color to the cake.
Eggs: binds, thickens and emulsifies.
Buttermilk: adds a tangy flavor and helps with texture. It also tenderizes and creates fluffiness in the cake.
Baking soda: is an alkali and must be used with an acidic ingredient such as buttermilk.
Distilled vinegar: when mixed with baking soda vinegar creates carbon dioxide which leavens the cake. Once this action happens you should get the cake in the oven right away.

Overhead shot of beaten butter, sugar, oil and emulsion for Valentine's Red Velvet Cake. — Dry ingredients

How To Make Super Smooth and Fluffy Cream Cheese Frosting

Mix all ingredients except the cream cheese together well.
Add the cream cheese in at the very end of the mixing process.
Cream cheese should be cut into chunks and should be room temperature.
After the cream cheese is added, mix for about 1 to 2 minutes. Keep a close eye on it at this stage to keep the frosting from turning into soup. Don't over mix!

Overhead shot of beaten butter for cream cheese frosting for Valentine's Day Red Velvet Cake. — Beaten butter

Overhead shot of sifted powdered sugar for cream cheese frosting for Valentine's Day Red Velvet Cake. — Beaten butter

Cake Assembly

Place one cake layer on the center of an 8-inch round cake board, and set on a cake turntable. Spread with 2/3 cup cream cheese frosting on top in an even layer with an offset cake spatula. Place second cake layer on top and spread another 2/3 cup cream cheese frosting on top, spreading in an even layer all the way to the edge of the cake. Place last cake layer on top (top side down).

Three quarter angle close up of Valentine's Day Red Velvet Cake.

The Importance of Crumb Coating

Crumb coating catches any loose crumbs and seals them in so they will not end up in your final layer of frosting. After chilling your crumb coat, this also gives you a great base to start your cake decorating on. Don't skip this extra step. It makes all the difference.

Close up of Valentine's Day Red Velvet Cake on cake pedestal.

Pink Drip Tips

Chop up the candy melts before melting. This way they melt evenly.
Start with 1/4 cup heavy cream before adding more in if needed. This can differ a little bit depending on climate. Here in Houston 1/4 cup cream usually does the trick for me.
Microwave the pink chocolate melts at 30 seconds first and stir, then heat for 20 seconds more and stir, then for another 10 seconds and stir. From here, heat at 10 second intervals, stirring between each interval until the pink chocolate melts are completely melted and smooth.

Overhead shot of chopped pink candy melts and cream for Valentine's Day Red Velvet Cake. — Chopped candy melts and cream

Overhead shot of melted pink drip for Valentine's Day Red Velvet Cake. — Chopped candy melts and cream

Cake Decorating Tips

Make sure your cake is well chilled before applying pink drips. I stick mine in the freezer for at least 15 minutes or more.
Before applying the drips be sure the mixture isn't too hot or it will melt your frosting.
There's a balancing act to this process because you want the drip to be liquid but not hot. You also want your cake as cold as possible so the frosting will hold up to the drip. Because cream cheese frosting has a lot of moisture in it compared to traditional buttercream it is very soft. You'll need to work quickly when applying the drips and stick the cake back in the freezer or fridge to let the pink drip set up quickly and to keep your frosting from melting.

Close up of the top edge cake decorations for Valentine's Day Red Velvet Cake.

Cake Decorating Tools

3 8-inch round cake pans
Nonstick baking spray
Stand mixer
8-inch round cake board
Cake turntable
Offset cake spatula
8-inch acrylic disc
Parchment paper
Cake scraper
Piping bags
Ateco piping tip #828
Wilton piping tip #12
Candy hearts

Shop my favorite baking and cake decorating tools here!

Valentine's Day Red Velvet Cake sliced on a plate.

Baking Schedule

Day 1: Bake Cake layers.
Day 2: Prepare frosting, pink drip, assemble and serve.

Valentine's Day Red Velvet Cake sliced on its side on a plate.

Make Ahead

Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, stored in an airtight container in the refrigerator.

Cream cheese frosting is best made the day of assembly.

Pink drip should be made the day of assembly.

Assembled cake can be stored in the refrigerator in an airtight container for 2 days.

Close up of cake slice for Valentine's Day Red Velvet Cake.

Let's Connect

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Close up of cake layers for Valentine's Day Red Velvet Cake.

Suggested Recipes

Close up three quarter angle of Fluffy Red Velvet Cake — **Fluffy Red Velvet Cake**

Pink Champagne Layer Cake on pink cake pedestal. — **Pink Champagne Layer Cake**

Adapted from The Sweetapolita Bakebook by Rosie Alyea

Valentine's Day Red Velvet Cake

Yield: 12

Prep Time: 2 hours

Cook Time: 30 minutes

Additional Time: 1 hour

Total Time: 3 hours 30 minutes

Sweet and tangy red velvet cake filled and frosted with fluffy cream cheese frosting, pink drip and Valentine conversation hearts.

Ingredients

SPECIAL TOOLS

3 8-inch round cake pans
Nonstick baking spray
Stand mixer
8-inch round cake board
Cake turntable
Offset cake spatula
8-inch acrylic disc
Parchment paper
Cake scraper
Piping bags
Ateco piping tip #828
Wilton piping tip #12
Candy hearts

CAKE

3 cups cake flour (12 ounces/345 grams), sifted
1 teaspoon baking powder
1 teaspoon Dutch-process cocoa powder
¾ teaspoon salt
½ cup unsalted butter, at room temperature
2 cups ( 14 ounces/410 grams) superfine sugar
½ cup vegetable oil
2 tablespoons Red Velvet Bakery Emulsion or 1 tablespoons vanilla extract with 3 tablespoons red liquid food coloring
3 large eggs, at room temperature
1 ½ cups buttermilk, at room temperature
1 teaspoon baking soda
2 teaspoons distilled white vinegar

FROSTING

1 ½ cups unsalted butter, at room temperature
4 1/2 cups (18 ounces/509 grams) powdered sugar, sifted
2 teaspoons vanilla extract
½ teaspoons fresh lemon juice
Pinch of salt
24 ounces cream cheese, cut into cubes and softened

PINK DRIP

1 cup (180 grams/8 ounces) Wilton Pink candy melts, chopped
1/4 cup (2 ounces) heavy cream

Instructions

CAKE

Heat oven to 350 degrees. Spray 3 8-inch round cake pans with non-stick baking spray and set aside.
In a large bowl, whisk together the flour, baking powder, cocoa, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, oil and emulsion on medium speed until light and fluffy, about 5 to 7 minutes. Add the eggs one at a time and mix until each is just combined. Scrape down the sides of the bowl as needed. Reduce the speed to low. In 3 additions add the flour mixture, alternating with the buttermilk in 2 additions and mix until just combined.
In a small bowl, whisk the baking soda and vinegar together, and quickly whisk into the batter. Divide the batter evenly among the 3 prepared cake pans.
Bake cakes in the center of the oven for 20 to 25 minutes or until a tooth pick inserted in the center comes out with a few moist crumbs attached. Let the cake layers cool in the pans on a wire rack for 10 minutes. Loosen the sides of the cake with a knife and invert them on to the wire rack to cool completely.

FROSTING

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the powdered sugar, vanilla extract, lemon juice and salt. Reduce the speed to low and beat for 1 minute.
Increase the speed to medium and beat until fluffy, about 4 minutes. Reduce the speed to medium-low and add the cream cheese and beat until smooth, about 1 minute. Do not over beat or the frosting will become soupy.

ASSEMBLE

Place one cake layer on the center of an 8-inch round cake board, and set on a cake turntable. Spread with 2/3 cup cream cheese frosting on top in an even layer with an offset cake spatula. Place second cake layer on top and spread another 2/3 cup cream cheese frosting on top, spreading in an even layer all the way to the edge of the cake. Place last cake layer on top (top side down).

CRUMB COAT

Apply a thin layer of frosting over the top and sides of the cake creating a crumb coat. Chill in the freezer for 15 minutes or in the refrigerator for 30 minutes.

DECORATING

Line an 8-inch acrylic disc with parchment paper. Apply a large dollop of frosting on the top of the cake and spread out in an even layer with an offset cake spatula. You should have excess frosting hanging off the edge. Apply more frosting to the sides of the cake, making sure the bottom cake board and top disc are covered with frosting. Apply a cake scraper to the top acrylic disc and bottom cake board and rotate the cake turntable to spread and remove excess frosting. Fill in any gaps with more frosting and rotate the cake until the sides are smooth. Chill the cake in the freezer for 15 minutes or in the refrigerator for 30 minutes.
With an offset spatula, gently insert the spatula under the acrylic disc but over the parchment paper and gently turn the cake turntable until the disc releases. Peel off the parchment paper and smooth out the top with an offset cake spatula. Place the cake back in the freezer or refrigerator while you prepare the pink drip.

PINK DRIP

In a microwavable bowl combine candy melts and heavy cream and microwave for 30 seconds and stir, then 20 seconds and stir, then 10 seconds and stir. Continue to cook at 10 second intervals until melted, stirring between each interval until melted and smooth.
Let chocolate cool at room temperature for about 10 to 15 minutes.
Use a spoon to apply the drips to the sides of the cake. Pour remaining pink drip in the center of the cake and spread to meet the edges of the dripped chocolate. Chill the cake in the refrigerator or freezer until the drip is set before adding additional decoration.
Fit a piping bag with Ateco piping tip #828 and fill with remaining frosting. Pipe 8 swirls around the top cake edge. Place a Valentine’s candy on top of each swirl. Fit a piping bag with Wilton piping tip #12 and add remaining frosting to the piping bag. Pipe small dots around the bottom edge of the cake. Chill the cake in the refrigerator for about 15 minutes before adding more candy hearts to the bottom to allow the frosting to firm up a bit. Place candy hearts on top of the frosting dots. Carefully transfer the cake to a cake stand and serve.

Notes

Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, stored in an airtight container in the refrigerator.

Cream cheese frosting is best made the day of assembly.

Pink drip should be made the day of assembly.

Assembled cake be stored in the refrigerator in an airtight container for 2 days. Bring to room temperature before serving.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 876Total Fat: 68gSaturated Fat: 33gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 216mgSodium: 653mgCarbohydrates: 57gFiber: 1gSugar: 23gProtein: 10g

*Nutrition information is an estimate and will vary.*

Caesar Salad with Anchovies

January 16, 2017

It's a new week, which means there's a new recipe!

The anchovies in this recipe are in the dressing, which is processed in a food processor until smooth. If you think you're not a fan of anchovies, I challenge you to give this recipe a try. You won't even know they are there.

I topped this Caesar Salad with Anchovies with Parmesan cheese crisps for a little something extra. But watch out they're addicting!

Raw Egg Yolk

This recipe uses raw egg yolk so if that is a concern for you, you can substitute with a pasteurized egg product for the egg yolk. But the salt and lemon essentially cook the egg, so as long as you are using fresh organic eggs you should be good to go.

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Caesar Salad with Anchovies

Yield: 6

Caesar salad made with a homemade Caesar dressing with anchovies, topped with Parmesan crisps and cheese.

Ingredients

SPECIAL TOOLS

Food processor

SALAD

2 cups day old baguette or French loaf, diced
4-6 heads romaine hearts, washed, dried leaves separated from stems
4 anchovy fillets
4 small garlic cloves
1 teaspoon freshly ground black pepper
1 large organic egg yolk
3 tablespoons fresh lemon juice
1 tablespoon sherry vinegar
2 teaspoons Worcestershire sauce
¾ cup extra-virgin olive oil, plus 2 tablespoons
Kosher salt
1 tablespoon minced garlic
½ cup chopped fresh Italian parsley
½ cup freshly grated Pecorino Romano
Whisps Parmesan Cheese Crisps

Instructions

Salad

Heat the oven to 350 degrees. Spread the bread cubes on a rimmed baking sheet and toast in the oven until dried out, about 8 minutes.
On a large platter, arrange the romaine leaves in a single flat layer with the cut side up. Chill in the refrigerator while you prepare the dressing.
Place the anchovies, whole garlic, pepper, egg yolk, lemon juice, vinegar and Worcestershire sauce in a food processor and process until smooth. With the processor running, add ¾ cup extra virgin olive oil to make the dressing, scraping the sides of the bowl as needed. Season with salt to your taste. If the dressing is too thick you can add a few drops of water.
In a large skillet over medium-low heat, heat the remaining 2 tablespoons of oil with the minced garlic and toasted bread. Saute until the bread is crisped and coated with oil and garlic, stirring frequently to keep if from burning, about 2 minutes. Remove the croutons and toss with parsley and ¼ cup of the cheese.
With a spoon, drizzle the romaine leaves with anchovy dressing, making sure it hits all the leaves. Sprinkle on the croutons, Whisps Parmesan Cheese Crisps and remaining cheese.

Recommended Products

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Cuisinart 14-Cup Food Processor, Brushed Stainless Steel

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 434Total Fat: 34gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 76mgSodium: 552mgCarbohydrates: 24gFiber: 6gSugar: 4gProtein: 12g

*Nutrition information is an estimate and will vary.*

Fresh Pineapple Upside Down Cake

January 2, 2017

This is a classic cake my mom always used to make when I was a kid. However, she used to make hers from a boxed mix and canned pineapple.

I didn't care back then that the cake was made from a box and the pineapple came from a can, I was just happy I got to eat something sweet that my momma made.

I loved that pineapple topping, but I think my most favorite thing about Pineapple Upside Down Cake were those bright and sweet maraschino cherries!!! I absolutely love them!

My version of Pineapple Upside Down cake is made with fresh pineapple that's cooked down on the stove top in brown sugar. Then a homemade caramel sauce is made from the juices of the pineapple and brown sugar! Your kitchen will smell like candy caramel heaven!

Once the pineapple are all cooked down I tossed a few maraschino cherries in the mix.

I absolutely love how this cake comes out with the beautiful candy sheen on top. It just makes me all giddy inside.

Be sure to give this Fresh Pineapple Upside-Down Cake a try. I think you'll love it as much as I do. You can follow me on social media: Facebook, Instagram, and Pinterest.

...

Failed Recipes of 2016

December 27, 2016

Yes, there were recipe failures this year, as there are every year, but this year I decided to take pictures of those failures. Something new for me and definitely need to get used to. I always love taking pictures of the finished product of recipes and displaying them for all to see, but not everyone gets to see the disasters that sometimes happen.

This year I decided to start documenting the recipe flops for all to see. I think it's a great way to show that not everyone is perfect and that accidents happen and that we can also learn from our mistakes. Continue reading to see The Cake Chica's recipe failures of 2016.

Chocolate Mint Protein Pudding Pie

So I attempted to make a protein cookie pie crust but that didn't quite work out. The filling and topping were great but I still need to work on perfecting that protein cookie crust. If I can get it right, I think it would be a great recipe for future protein packed goodies.

Pecan Pear Cake

This one was almost good. However the fruit made the cake so soggy. The texture was pretty gross. After thinking about how I could fix the problem I quickly remembered my Black Forest Cake has fruit in between the cake layers, however that recipe has whipped cream in between the cake and the fruit. I think that is probably the solution for this cake. And if it is, you will probably see the perfected recipe later this year.

Lemon Layer Cake

So I've previously made this cake in cupcake form and I can tell you that they came out perfect. However when I made the original layer cake recipe it obviously didn't work. The filling didn't set up even after I left it to set for 24 hours in the fridge. I also used an 8-inch cake pan instead of the 9-inch cake pan as instructed in the original recipe. Perhaps I should have used less filling, but I honestly don't think that would have helped, the filling just didn't work for me this time. I suggest trying these Lemon Cupcakes with Fluffy Icing instead.

Hot Cocoa Cake

This one didn't even make it to the plate! Again, another filling that did not set. The cake sounds like an amazing idea. So I think I will be on the lookout for another marshmallow filling and come back to this idea in the new year.

Well, that's all folks! This is my last post for 2016!!! I hope everyone has an amazing and blessed New Year. And I'll talk to you next year!

Don't forget to follow The Cake Chica on social media: Facebook, Instagram, and Pinterest.

Top 10 Recipes of 2016

December 19, 2016

Well it's about that time of year again! Time to take a look at all the fun and tasty times we've had here on The Cake Chica! There are a few familiar treats on the list this year. You may have remembered them from the Top 10 Recipes of 2015. We also have several new treats on the list so check out the list below to see if your favorites made the cut!

...

Gingerbread Farmhouse

December 11, 2016

Gingerbread Farmhouse

I'm so excited to share my Gingerbread Farmhouse with you! This gingerbread house has been months in the making. But absolutely worth it in the end.

And I hope it'll inspire you to create your own gingerbread house this year or in the future.

Check out the details on how it all came together and watch the video below.

Template

First things first, find a template. I found my template in the book The Gingerbread Architect. They're many unique designs in this book that I highly recommend if you want to take your gingerbread house skills up a notch.

Luckily I still had the template all cut out and ready to go from the first time I did this gingerbread house. I had my husband draw up the dimensions given in the book and used some file folders to create a nice and sturdy template.

Then, I used those same ones this year, but went ahead and laminated them so they would be easy to clean and will hold up for the next time I want to make this Gingerbread Farmhouse.

Base

Another important tip is to find a sturdy base for a house this size. Use some plywood cut 2 foot by 2 foot.

Purchasing a full sized baking sheet if you don't own one. It'll be very helpful for creating a gingerbread house of this size. The back of this house is all one cookie piece and won't fit on a half sized baking sheet.

Cookie Dough

Roll out the cookie dough on parchment paper, then once you cut out your cookie pieces, take the parchment paper and slide it on to the back side of the baking sheet. This way you don't have to pick up the piece and distort it.

This gingerbread house took about 4 or 5 batches of the cookie dough recipe below. There was left over dough, but I think it's always good to have a little extra left over, in case any pieces break. One of mine did!

Royal Icing

I made several batches of royal icing as well. I usually just made a half batch of icing at a time. The royal icing will only keep for so long. Just a few hours or so. But if you need to take a break for a couple of hours just cover the icing with a damp paper towel and this should keep it from drying out for a few hours.

To give it that "shiplap" look I used a piping bag fitted with a Wilton tip 48.

Trimming

We (my husband and I) did have to manipulate the cookie pieces a bit, but that seems to be typical when making a gingerbread house. Baking and the decor can sometimes get in the way of things fitting perfectly so just remember that. And know you may need to make some adjustments during the building process.

Decorating

It's also important to note that I decorated the outside pieces before putting the house together, it just feels easier that way.

Oh this roof!!! It's probably my favorite part but the most tedious and time consuming, but it's worth it in the end. At one point I said maybe I should just use some shredded wheat cereal for this? But then I thought NO WAY! It's totally worth the time spent.

For the record, this roof took about 16 hours to make, not including breaks. So just be prepared if you are planning to do the same. Better yet maybe find a helper and you can knock this out in half the time. I used Satin Ice Fondant in chocolate for the roof tiles, and used a small square gumpaste cutter to make the squares. I then used an Xacto knife for the detail.

My Gingerbread House Inspiration

Here is a great idea that I saw from one of my favorite YouTubers Ann Reardon from How to Cook That in one of her gingerbread house videos. I loved how she lined the insides of her window seals, so I did the same! I think it gives it a nice finished look.

Another tip I took from Ann was how she cut the windows, but left them intact to bake with the cookie, then just a few minutes before the cookie was done, she took the cookie out and took out the window pieces. Then continued to bake the cookie until it was finished. This helps keep the windows nice and straight, instead of curved on the edges.

I used a Clay Extruder to make the shutters for the windows and then gave them a little detail with the Xacto knife. Then used a little water applied with a small paint brush to attach them.

I used candy cane sticks to hold up the front porch roof. The Christmas lights were done by using green colored royal icing and chocolate covered sunflower seeds. A Wilton tip 5 was used for the light string.

Doors

For the front (and back) door I used the same chocolate Satin Ice I used for the roof tiles, and used a larger square gumpaste cutter to make the detail. Using the top end of my small paint brush I made an indentation for the door knob and used a little water to stick the door knob on. For the door knob I used silver dragees.

Breakage (it happens)

As I mentioned before I had a piece break, and this was the piece! Right in the front, but at least it only broke into two pieces and was an easy fix by using some icing to stick it back together. If you have any pieces break be sure to wait at least 24 hours before using, so the icing can have time to dry.

The first time I did this house I used some melted candy and isomalt for the windows but this time I wanted to use these gelatin sheets. I just cut them to size and used some royal icing to attach it to the walls.

Once the house was finally up and things were starting to come together, I decided to do a little greenery around the house to give it that finishing touch! I used a Wilton tip 233 for the greenery.

Roof

This roof! By far my favorite part if you hadn't noticed. I could stare at it all day long. Probably because I know the labor of love that went into it!

You can add some ground up coconut or powdered sugar with some edible glitter to the top of the house to give it something extra.

Front porch roof shot!

I had some left over green royal icing so I made little flower beds in the windows and sprinkled some chocolate covered sunflower seeds on top, A.K.A Christmas lights!

Christmas Wreath

My Christmas wreath! It's so cute. I used a Wilton tip 67 and placed the silver dragees around it. Then let it dry for 24 hours before placing it on the house with some royal icing.

So the roof is my favorite part of this house, but the chimney decorating has to be the tastiest! I used chocolate rock candy, try not to eat them all.

The first time I did this house it was for a gingerbread house contest at my work so I went all out with it.

If you want to add more decorations around the board like I did the first time, check out some of these videos that helped me make the cute reindeer, the little fat Santa, and the pine trees!

I hope this has been an inspiring post. If you have any questions please don't hesitate to ask. You can follow me on: Facebook, Instagram, and Pinterest.

Gingerbread Dough and Royal Icing

Yield: 0 cups

Homemade Gingerbread Farmhouse made with royal icing, fondant, and candy

Ingredients

DOUGH

1 cup vegetable shortening
1 cup granulated sugar
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon table salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup dark molasses (not light or blackstrap)
2 large eggs
2 tablespoons white vinegar
5 cups unbleached all-purpose flour

ROYAL ICING

3 tablespoons meringue powder
1/2 cup warm water
16 ounces (4 1/2 cups) powdered sugar
1 teaspoon vanilla extract

Instructions

DOUGH

In the bowl of a large electric mixer fitted with the paddle attachment, combine the shortening and sugar on medium-high speed until well combined.
Add the baking powder, ginger, baking soda, salt, cinnamon and cloves and mix until incorporated.
Add the molasses, eggs and vinegar and beat until smooth, scraping down the sides of the bowl as necessary.
On low speed, add the flour 1 cup at a time, mix until smooth. Scrape dough onto a sheet of plastic wrap and press into a rough square. Wrap tightly and refrigerate for at least 3 hours or up to 3 days. Dough can be frozen and thawed in the refrigerator.
Heat oven to 375 degrees. Roll out the dough onto a sheet of parchment paper. Cut the dough using your templates. Place the parchment paper with cookie pieces on the back side of your baking sheet and bake cookie pieces for 15 to 20 minutes. You will need to adjust your baking time according to the size of your cookie pieces. Smaller pieces will be baked before 15 minutes.
Remove cookie pieces from the oven and let cool on the pan for 5 minutes. Remove the parchment paper with the cookie pieces and let cool completely on the counter.
Once the cookie pieces have cooled you can began to decorate and build your gingerbread house.

ROYAL ICING

In the bowl of an electric mixer fitted with the whisk attachment, mix together the meringue power and warm water until soft peaks form.
Add the powdered sugar and vanilla and beat until shiny and smooth and has increased in size, about 6 to 8 minutes. You may need to add a tablespoon or some of extra water to get the consistency you desire. Use the icing immediately or cover with a damp paper towel or the icing will begin to harden.

Did you make this recipe? I’d love to see it! Tag The Cake Chica on Instagram @thecakechica1 #thecakechica1

Hard Peppermint Mocha

November 21, 2016

Hard Peppermint Mocha

Get the holiday started off right with this Hard Peppermint Mocha. I plan on setting up the Christmas tree this coming weekend and I think this drink will definitely get me in the holiday mood.

This is my version of an adult hot chocolate and it's so simple to prepare.

Just brew some coffee, add a little peppermint schnapps (if you don't have any, now is the perfect time to get some), and chocolate liqueur (you can always find a use for chocolate liqueur) and viola!

The layering technique does require some skill or maybe just a little bit of luck. My husband very carefully was able to layer the first drink, however was not able to do it for the second, but no worries. It's all going in the same place, my belly! And the Homemade Whipped Cream is optional but oh so good! Enjoy!!!

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Hard Peppermint Mocha

Yield: 1

Prep Time: 5 minutes

Total Time: 5 minutes

Coffee drink made with peppermint schnapps, chocolate liqueur and homemade whipped cream.

Ingredients

5 ounces prepared coffee
1/2 ounce peppermint schnapps
3/4 ounces chocolate liqueur
Homemade whipped cream for garnish (optional)

Instructions

Pour hot coffee in a 8 ounce heatproof glass. Pour in peppermint schnapps. Very gently and slowly pour chocolate liqueur on top to create a layered effect. Top with homemade whipped cream. Enjoy!

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 121Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 5mgSodium: 4mgCarbohydrates: 12gFiber: 0gSugar: 12gProtein: 0g

*Nutrition information is an estimate and will vary.*

Did you make this recipe? I’d love to see it! Tag The Cake Chica on Instagram @thecakechica1 #thecakechica1

Easy Mexican Red Rice

November 15, 2016

Easy Mexican Red Rice

We all need an easy meal every now and then. This Easy Mexican Red Rice is an easy fix while the hubby is away on business.

I didn't want to go out, or pick something up. I wanted to cook a meal, but with not a lot of hassle or dishes. Since the person that cooks usually doesn't have to do the dishes in my house, but that won't fly this time.

This recipe fit the bill perfectly! With just a few simple ingredients, and practically no chopping, dinner will be on your table in no time. And with no fuss. The main shortcut here is using jarred tomato salsa. I recommend Frontera Salsa brand.

This makes an easy side dish or make it a complete meal by mixing in some rotisserie chicken like I did. I also wanted to add a little freshness to the meal. so I added some sliced avocado, fresh jalapeno slices and a lime wedge.

Have you had lime juice in your rice before? I have!!! And I love it! I also add it to sour cream when I am having tacos. Just a little bit of my Tex-Mex side coming out now. Mix it all together and your easy weeknight meal is ready to devour!

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Easy Mexican Red Rice

Yield: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Additional Time: 5 minutes

Total Time: 35 minutes

Fluffy Easy Mexican Red Rice baked in the oven with salsa and veggies.

Ingredients

2 tablespoons organic olive oil
1 ½ cups organic white rice
1 cup good quality bottled tomato salsa
1 cup organic reduced sodium chicken broth
1 teaspoon kosher salt
1 ½ cups organic frozen mixed vegetables
Sliced avocado (optional)
Jalapeno (optional)
Lime wedges (optional)

Instructions

Pour rice in a strainer and run under water until the water runs clear.
Heat an oven to 350 degrees. Heat oil over medium heat in an oven-proof saucepan or Dutch-oven. Add the rice, stirring frequently until the rice start to brown, about 8 to 10 minutes.
Add the salsa, chicken broth and salt and stir. Then let the mixture come to a full boil.
Cover the pan and set in the middle of the oven and bake for 20 minutes. Uncover and add the frozen vegetables and re-cover and bake for 5 minutes longer. Remove from the oven and let sit for 5 minutes.
Fluff rice with a fork and stir vegetables around. Garnish with avocado slices, fresh jalapeno or lime wedges and serve.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 1157mgCarbohydrates: 36gFiber: 8gSugar: 6gProtein: 7g

*Nutrition information is an estimate and will vary.*

Did you make this recipe? I’d love to see it! Tag The Cake Chica on Instagram @thecakechica1 #thecakechica1

Moscow Mule

November 8, 2016

Moscow Mule

A Moscow Mule is a quick drink you can whip up after a long days work!

It's a simple cocktail that only has 3 ingredients in it; vodka, fresh lime juice, and ginger beer.

You can use any ginger beer you can find but what I especially like about Bruce Cost Ginger Beer is it's made with 100% fresh ginger, no extracts of flavorings. And had just four simple ingredients: carbonated water, pure cane sugar, fresh ginger and citric acid.

After the first sip this Moscow Mule has quickly become one of my favorite cocktails. It's a great mixer for simple craft cocktails. Don't forget to follow me on Facebook, Instagram, and Pinterest.

Moscow Mule

Yield: 1 drink

Prep Time: 5 minutes

Total Time: 5 minutes

A simple cocktail made with fresh lime juice, ginger beet and vodka.

Ingredients

2 ounces vodka
1 ounce fresh lime juice
6 ounces ginger beer
Lime wedges for garnish

Instructions

In a chilled highball glass full of ice, pour in vodka, lime juice, and ginger beer. Garnish with a lime wedge. It's that simple!

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 15mgCarbohydrates: 34gFiber: 2gSugar: 26gProtein: 1g

*Nutrition information is an estimate and will vary.*

Did you make this recipe? I’d love to see it! Tag The Cake Chica on Instagram @thecakechica1 #thecakechica1

Chocolate Chunk Pecan Pie

November 1, 2016

If you loved my Classic Pecan Pie recipe then you'll love this Chocolate Chunk Pecan Pie version! With the addition of not one, but three different types of chocolate!

Overhead shot of Chocolate Chunk Pecan Pie.

I reduced the amount of corn syrup to account for the added sweetness of the chocolate. The original Classic Pecan Pie recipe is not as sweet as most to begin with, so adding a little bit of chocolate was an easy addition.

Close up shot of sliced Chocolate Chunk Pecan Pie on white plate.

Food Processor Pie Dough

The method that works best for me is the food processor method. It takes much of the guess work out, and the dough comes together very quickly.

Overhead shot of ingredients in the food processor.

Overhead shot of pie dough ingredients combined in food processor.

At first glance it may look like the dough isn't going to come together. But after you add the liquids and give it a gently knead, it comes together easily. (TIP: This dough can take on a lot of flour in the rolling out process, so don't be afraid to add more when needed.)

I used vodka to help keep the gluten development to a minimum. Less gluten helps to create a tender and flaky crust. You can also use any other alcohol that fits your recipes flavor profile.

What Is Blind Baking?

Blind baking refers to the process of rebaking the pie shell to set the crust and to keep it as crispy as possible. Pie that benefits the most from blind baking are: custard pie, pumpkin pie, pecan pie and buttermilk pie to name a few. Wet fillings can make the crust soggy so blind baking is a good idea to keep the crust as crisp as possible.

First you'll need to weight down the shell with pie weights. I like to use dry beans or rice.
Bake the pie shell for about 15 minutes.
Fill the crust with your pie filling.

Partially baked crust with egg wash sealer.

Pecan filling added to crust for Chocolate Chunk Pecan Pie.

Chocolate Chunk Pecan Pie Tips

Toasting the pecans brings out the best flavor in the pecans. Toast pecans in a 350 degree oven for 10 minutes, tossing halfway through baking. Let pecans cool before chopping.
Blind baking the crust and adding the hot filling to the warm crust keeps the crust from getting soggy.
Gently brushing the partially baked pie crust with egg wash helps reduce the chances of the pie filling leaking out while baking.
Slowly heating the filling over a double boiler helps keep the filling from curdling during the baking process.

Three quarter angle of Chocolate Chunk Pecan Pie.

Chocolate Chunk Pecan Pie Filling

Dark brown sugar is used in place of granulated sugar for more depth of flavor. And in addition to slowing heating the filling in a double boiler, this pie is also baked on low heat slowly, to prevent curdling.

Overhead shot of Chocolate Chunk Pecan Pie sliced.

Cooling Time and Pecan Pie Storage

Don't slice that pie before it's ready! Your patience will be rewarded. Let the pie cool for at least 2 hours before slicing.

Chocolate Chunk Pecan Pie can be stored in an airtight container at room temperature for up to 3 days.

Three quarter angle of sliced Chocolate Chunk Pecan Pie.

Baking Tools Needed

Food processor
Rolling pin
9-inch round pie plate, glass preferred
Rimming baking sheet

Close up of Chocolate Chunk Pecan Pie slice.

Chocolate Chunk Pecan Pie Toppings

Homemade whipped cream
Vanilla ice cream

Close up of eaten Chocolate Chunk Pecan Pie slice.

Close up of sliced Chocolate Chunk Pecan Pie.

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Close up of sliced Classic Pecan Pie. — Classic Pecan Pie

Overhead shot of completed Quintessential Pumpkin Pie. — Quintessential Pumpkin Pie

Chocolate Chunk Pecan Pie

Yield: 8

Prep Time: 1 hour

Cook Time: 1 hour

Additional Time: 2 hours

Total Time: 4 hours

Chocolate Chunk Pecan Pie baked on a crispy homemade crust, topped with homemade whipped cream.

Ingredients

SPECIAL TOOLS

Food processor
Rolling pin
9” round pie plate
Rimmed baking sheet

PIE DOUGH

1 ¼ cup all-purpose flour
1 tablespoon granulated sugar
½ teaspoon table salt
6 tablespoons unsalted butter, cut into ¼-inch pieces and chilled
4 tablespoons shortening, cut into 2 pieces and chilled
2 tablespoons vodka
2 tablespoons ice water

EGG WASH

1 egg white mixed in 1 teaspoon water

FILLING

3 tablespoons unsalted butter, cut into 1-inch pieces
¾ cup dark brown sugar
½ teaspoon table salt
2 large eggs
½ cup light corn syrup
1 tablespoon chocolate liqueur or 1 teaspoon vanilla extract
1 cup whole pecans, (4 ounces) toasted and chopped into small pieces
2 ounces semisweet chocolate, chopped into ¼-inch pieces
2 ounces milk chocolate, chopped into ¼-inch pieces
2 ounces white chocolate, chopped into ¼-inch pieces

Instructions

PIE CRUST

In a food processor, combine ¾ cup flour, sugar and salt, and process about 5 seconds. Sprinkle chilled butter and shortening on top and continue to process until incorporated and mixture forms uneven clumps, about 10 seconds
Scrape down the sides of the processor bowl to redistribute and pour remaining ½ cup flour on top. Pulse until combined and is evenly distributed about 6 pulses.
Transfer mixture to a large bowl and sprinkle vodka and ice water on top and with a rubber spatula, press and fold dough until dough sticks together.
Once the dough comes together, place dough on a sheet of plastic wrap and flatten to a 4-inch disk. Wrap dough tightly with plastic wrap and chill in the refrigerator for 1 hour. Let dough sit out on the counter for 10 minutes before rolling out.
Adjust an oven rack to the middle position and heat oven to 425 degrees. Roll dough out to a 12-inch round on a lightly floured work surface. Loosely wrap dough around rolling pin and place in a 9-inch pie plate, letting access dough hand over the edge. Gently press dough unto the pie plate by lifting the edges and pressing the bottom and up the sides with dough, being careful not to stretch the dough. Leave excess dough hanging over the edges of the pie plate and loosely wrap with plastic wrap and refrigerate for until the dough is firm, about 30 minutes.
Trim overhang, leaving a ½-inch excess over the edge and tuck under itself so the dough is flush with the pie plate edge. Crimp dough evenly around the edges and refrigerate dough, loosely covered in plastic wrap in the refrigerator for 15 minutes or until the dough is chilled and firm.
Using the tines of a fork, gently poke a few holes over the bottom and sides of the pie dough lined pie plate. Line the chilled pie plate with a layer of aluminum foil, covering the edges to prevent burning and fill with pie weights or dry beans.
Bake your pie shell on a rimmed baking sheet until the pie dough looks dry and is pale in color about 15 minutes. Remove the pie weights and foil and continue to bake until the shell is golden brown, about 4 to 7 minutes. Transfer the pie crust to a wire rack and brush the pie shell with egg wash to ensure no leaks form while the pie is baking. Set aside. Immediately start on the pecan filling. Your pie crust must still be warm when the pecan filling is added.

PIE FILLING

Adjust an oven rack to the lower-middle position and reduce the temperature to 275 degrees. Fill a saucepan with about 3 inches of water and bring to a simmer. Set a large heatproof bowl on top, creating a double boiler. Melt the butter in the bowl. Remove the bowl from the saucepan and stir in the sugar and salt until the butter is absorbed. Whisk in the eggs, corn syrup and chocolate liqueur or extract until smooth. Return the bowl to the hot water and stir until the mixture registers 130 degrees. Turn off the heat and stir in the pecans.
Pour pecan mixture into the warm pie shell and scatter chocolate pieces on top of pecan mixture. Gently press the chocolate into the filling with the back of a spoon and bake until the center feels set but soft, about 50 to 60 minutes. Transfer pie to a rack to cool completely, about 2 hours. Serve with whipped cream or vanilla ice cream.

Notes

Pie storage: Store pie in an airtight container at room temperature for up to 3 days.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 852Total Fat: 43gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 88mgSodium: 605mgCarbohydrates: 111gFiber: 3gSugar: 69gProtein: 8g

*Nutrition information is an estimate and will vary.*

Adapted from Cook's Illustrated

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