I took the week off last week to celebrate my birthday with friends and family.  My mom was here for a week which was so nice.  Also, I got to share my birthday week with my favorite baby friend.

Lydia’s mom and I have become good friends and it has been so much fun to watch Lydia grow over this past year.  I volunteered to make her birthday cake, cupcakes and pink ombre pancakes for her first birthday party and I love the way everything turned out.

cak

 

The party was gorgeous and baby Lydia was adorable in her party dress.

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The party was the second time I had made these cupcakes and let me tell you, they are the best Strawberry Cupcakes I have ever tasted!

The Best Strawberry Cupcakes {satisfymysweettooth.com}

The cupcakes are loaded with strawberry goodness.  The cakes themselves have strawberry jam and chopped real strawberries and the buttercream frosting is also infused with strawberry jam.  Often strawberry cakes are made by using strawberry Jello mix or some other fake form of strawberry flavor, but the Best Strawberry Cupcakes get their fresh, sweet berry flavor from the real deal.  The jam I used was all natural and you could either use fresh or thawed frozen strawberries for the chopped berries that are mixed into the batter.

The Best Strawberry Cupcakes {satisfymysweettooth.com}

Later this week, I will be sharing a review of the book that I adapted this fabulous recipe from, you won’t want to miss it!

The Best Strawberry Cupcakes

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 60 miniature cupcakes (24 regular-sized cupcakes)

The Best Strawberry Cupcakes: These cupcakes are bursting with real strawberry goodness

Ingredients

    For the strawberry cupcakes!
  • 1 cup (16 Tbsp) unsalted butter, room temperature
  • 2 cups sugar
  • 3 large eggs
  • 1/2 cup natural strawberry jam
  • 3 cups all-purpose flour
  • 1 cup cake flour
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 2/3 cup milk
  • 2/3 cup half-and-half
  • 1 Tbsp vanilla
  • 1 cup chopped strawberries
  • For the strawberry buttercream!
  • 4 sticks unsalted butter, room temperature
  • 4 cups powdered sugar
  • 3/4 cup natural strawberry jam
  • 1 tsp vanilla

Instructions

    For the strawberry cupcakes!
  1. Preheat oven to 350 degrees. Line miniature (or regular-sized) cupcake pans with paper liners.
  2. In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy, about 1 minute.
  3. Add eggs and jam and mix well.
  4. Combine flours, baking powder and salt in a medium bowl and set aside.
  5. Combine milk, half-and-half and vanilla in a liquid measuring cup and set aside.
  6. Add 1/3 of the flour mixture to the butter mixture followed by 1/3 of the liquid mixture and mix. Repeat with half of remaining flour mixture followed by half of the remaining liquid mixture and mix. Repeat one more time with remaining flour and liquid mixtures and mix well to combine.
  7. Mix in chopped strawberries.
  8. Fill pans 2/3 full of batter and bake 14-16 minutes for miniature cupcakes (about 20 minutes for regular cupcakes) or until a toothpick inserted comes out with only a few moist crumbs.
  9. Cool completely before frosting.
  10. For the strawberry buttercream!
  11. Combine all ingredients and mix with an electric mixer until well-blended.
  12. Pipe onto cooled cupcakes and decorate as desired.
  13. Recipe adapted from Trophy Cupcakes and Parties

*Rose cake decoration inspired by i am baker

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Wow, it has been awhile!  I feel like I am visiting an old friend.  I have taken the past couple of weeks to spend time with family and friends, organize and clean my house and just get caught up on some things that summer seems to have breezed right by for me.  Thank you for your patience!

What better way to jump back in than with this welcoming, comforting Blueberry Muffin Cake?  If you are like me, for the past few weeks you have been enjoying the plethora of summer produce that we have this time of year thanks to farmers’ markets.  I purchased a few pints of blueberries for $1 each (!!!) and was looking for something to do with the last pint.  I already have my favorite blueberry muffin recipe from my mother-in-law, but I liked the twist that this Blueberry Muffin Cake from Fine Cooking offered.

Blueberry Muffin Cake {satisfymysweettooth.com}

I adapted the recipe for this Blueberry Muffin Cake a bit by coating my blueberries in some cornstarch before mixing them into the batter.  I find that adding this simple step, helps the blueberries to stay suspended in the batter so that you don’t end up with a cake with all of the blueberries sunken to the bottom.  I think this cake is so pretty especially dusted with a bit of powdered sugar to finish it off.

Blueberry Muffin Cake {satisfymysweettooth.com}

My husband commented on the wonderful crust that this Blueberry Muffin Cake had which you don’t get with individual blueberry muffins.  If you are looking for a quick and easy, yet scrumptious breakfast treat, Blueberry Muffin Cake will be one of your new favorites.

Blueberry Muffin Cake {satisfymysweettooth.com}

Blueberry Muffin Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 12 servings

1 piece (1/12 of cake)

A tender muffin batter studded with blueberries that is sure to be a crowd-pleasing breakfast treat

Ingredients

  • 2 cups flour
  • 1 1/4 cups sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup skim milk
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 cup (8 Tbsp) unsalted butter, melted
  • 1 pint fresh blueberries
  • 2 tsp cornstarch
  • powdered sugar for dusting

Instructions

  1. Preheat oven to 350 degrees. Lightly grease a 9-inch springform pan.
  2. In a large bowl, stir together, flour, sugar, baking powder and salt.
  3. Add milk, eggs, vanilla and melted butter and mix well to combine.
  4. Toss blueberries with cornstarch in a separate small bowl.
  5. Add blueberries to batter and gently fold in to mix.
  6. Pour batter into prepared pan and bake until a toothpick inserted into the center of the cake comes out clean about 45-55 minutes.
  7. Cool completely then dust with powdered sugar.
  8. Recipe adapted from Fine Cooking

Notes

Per piece: Calories: 245 Fat: 9g Carbohydrates: 39g

IMG_1864 Blueberry Muffin Cake {satisfymysweettooth.com}

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I was at the lake cabin last weekend for yet another fabulous weekend of summer festivities with 10 of our good friends.  I got to live vicariously through my friends who have the most adorable 5.5 month-old baby girl

photo-1

and I got to cook and bake to my heart’s content.  I kept joking that I felt like I was running an adult summer camp because of the meal planning and organizing I did for us.  Thankfully everyone was super helpful which made meal time and cleanups a breeze.

Of course, I was excited to make another coffee cake since I had lots of mouths to feed and I decided on this Strawberry Rhubarb Cream Cheese Streusel Coffee Cake.  I really didn’t want the name of this cake to be so long, but each part of it is worth documenting in the title!

Strawberry Rhubarb Cream Cheese Streusel Coffee Cake {Satisfy My Sweet Tooth}

This Strawberry Rhubarb Cream Cheese Streusel Coffee Cake begins with a regular white cake which gets topped with a cream cheese filling that I folded macerated strawberries and rhubarb into.  That creamy layer is topped with the remaining cake batter and sprinkled generously with a traditional, crumbly streusel topping.  When strawberries and rhubarb are no longer in season, they could be substituted with any of your favorite fresh or frozen fruits.

Strawberry Rhubarb Cream Cheese Streusel Coffee Cake {Satisfy My Sweet Tooth}

Strawberry Rhubarb Cream Cheese Streusel Coffee Cake

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 24 pieces

1 piece (1/12 of cake)

Soft and tender cake with a creamy, fruity filling and topped with a generous layer of crumbly streusel

Ingredients

    For the cake
  • 2 1/2 cups flour
  • 1 cup sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (12 Tbsp) unsalted butter, softened
  • 3 eggs
  • 2 tsp vanilla
  • 2/3 cup buttermilk
  • For the filling
  • 2 (8 oz.) packages cream cheese, softened at room temperature
  • 1/2 cup sugar, plus 1 Tbsp
  • 1 egg
  • 1 cup chopped strawberries
  • 1 cup diced rhubarb
  • For the streusel topping
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 tsp cinnamon
  • pinch of salt
  • 1 1/2 cups flour
  • 1/2 cup (8 Tbsp) unsalted butter, melted

Instructions

  1. Preheat oven to 325 degrees and grease and flour a 9X13" baking pan.
  2. Place chopped strawberries and rhubarb into a bowl and sprinkle with 1 Tbsp sugar. Set aside.
  3. For the cake
  4. In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. Mix in softened butter.
  5. Add eggs, vanilla and buttermilk* and mix well.
  6. Pour 2/3 of batter into prepared pan and spread evenly. Set aside.
  7. For the filling
  8. In a medium bowl, using an electric mixer, mix together the cream cheese, sugar and eggs. Fold in macerated fruit.
  9. Spread evenly over cake batter in cake pan.
  10. Top with remaining cake batter (it does not have to be an even layer nor does it need to look smooth).
  11. For the streusel topping
  12. Combine all ingredients in a medium bowl with your hands and sprinkle evenly over top of batter.
  13. Bake about 45 minutes or until toothpick inserted into center of cake comes out clean (or with only cream cheese on it).
  14. *Note: If you do not have buttermilk on hand, pour 2/3 cup of regular milk into a liquid measuring cup and add 1 tsp white distilled vinegar. Allow mixture to sit while you prepare other ingredients.
  15. **I also like to keep powdered buttermilk in my refrigerator so that I can combine that with some regular milk when I need buttermilk for a recipe.
  16. Recipe adapted from Shugary Sweets

Notes

Per piece: Calories: 300 Carbohydrates: 32g Fat: 15g

spread 2/3 of batter into prepared pan

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top with cream cheese filling

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top with remaining batter

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sprinkle with streusel topping

IMG_1745

bake and serve

Strawberry Rhubarb Cream Cheese Streusel Coffee Cake {Satisfy My Sweet Tooth}

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I feel very fortunate to say that this summer has been filled with many weekends with family and friends at our lake cabin.  I love to host and one of my favorite parts about entertaining guests for the weekend is planning the menu.  It makes the weekend so much more relaxing and enjoyable for me when I have meals planned and some of the prep work done before we hit the road.

For breakfast last weekend at the lake, I made The Ultimate Blueberry Streusel Coffee Cake.  It truly was the best coffee cake I have ever tasted and my excitement about this cake was shared with everyone else who tasted it.  The cake stayed so moist and had a subtle cinnamon flavor and each bite was bursting with juicy blueberries and crunchy streusel topping.

The Ultimate Blueberry Streusel Coffee Cake {www.satisfymysweettooth.com}

The Ultimate Blueberry Streusel Coffee Cake would be well adapted to other flavor combinations.  A combination I plan to try is swapping the blueberries for pitted fresh cherries and adding sliced almonds to the streusel.

The Ultimate Blueberry Streusel Coffee Cake {www.satisfymysweettooth.com}

The Ultimate Blueberry Streusel Coffee Cake {www.satisfymysweettooth.com} The Ultimate Blueberry Streusel Coffee Cake {www.satisfymysweettooth.com}

I swapped the sugar in the streusel topping for Splenda to bring the carb count down a bit for my husband and I usually detect a strange aftertaste with artificial sweeteners, but with all of the other flavors in this cake, all I tasted was pure deliciousness.  Also, I used frozen blueberries because I feel that frozen berries stay juicier when baked in a cake like this.

The Ultimate Blueberry Streusel Coffee Cake

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 1 8-inch cake (12 servings)

The Ultimate Blueberry Streusel Coffee Cake is bursting with juicy blueberries and has a fantastic crunchy topping

Ingredients

    For the topping:
  • 1/2 cup flour
  • 1/2 cup Splenda (or sugar)
  • 1 Tbsp molasses
  • 1/2 tsp cinnamon
  • 1/4 cup (4 Tbsp) unsalted butter, room temperature
  • For the cake:
  • 10 Tbsp unsalted butter, room temperature
  • 2/3 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 2 cups frozen blueberries

Instructions

    For the topping:
  1. Mix all ingredients together in a small bowl until it resembles coarse sand. Don't worry if there are still clumps of butter.
  2. Set aside.
  3. For the cake:
  4. Preheat oven to 350 degrees.
  5. Grease an 8-inch round springform pan (or you could use a regular 9-inch cake pan) and place a circle of parchment paper in the bottom of the pan.
  6. In a large bowl, using a mixer, cream together butter and sugar.
  7. Add eggs and vanilla and mix well.
  8. Mix in salt, flour and baking powder until well incorporated.
  9. Mix in blueberries.
  10. Pour cake batter into prepared pan and sprinkle topping evenly over the batter.
  11. Bake for about an hour or until a toothpick inserted into the center of the cake comes out clean.
  12. Cool completely before serving.
  13. Recipe adapted from Brown Eyed Baker

Notes

Per piece (1/12 of cake) Calories: 270 Carbohydrates: 32g Fat: 15g

The Ultimate Blueberry Streusel Coffee Cake {www.satisfymysweettooth.com}

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I have mentioned to you before how cheesecake is never my top choice of desserts.  However, my love of goat cheese intrigued me enough to make this Lemon Raspberry Goat Cheesecake.  I mean anything that starts with a graham cracker crust can’t be bad.

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

This Lemon Raspberry Goat Cheesecake is not overwhelmingly sweet and you can appreciate the subtle flavor difference that the goat cheese offers compared to a cheesecake made only with cream cheese.

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

The lemon and raspberry flavors get layered so that the cake had a swirly, pretty pastel pattern.  This Lemon Raspberry Goat Cheesecake is really a blank canvas for so many sauces, syrups and accompaniments.  I dressed it simply with extra fresh raspberries, but I would love to taste it with a rich balsamic reduction.

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

Lemon Raspberry Goat Cheesecake

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 30 minutes

Yield: serves 12

1 piece (1/12 of cake)

A subtle twist on a classic dessert

Ingredients

    For the crust
  • 12 whole graham crackers
  • 8 Tbsp (1/2 cup) unsalted butter, melted
  • 1/4 cup sugar
  • For the cheesecake
  • 16 ounces (455 grams) goat cheese, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 cup sugar
  • 5 eggs
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1/4 cup pureed raspberries (strained to remove seeds)
  • zest and juice of 1 lemon
  • 1/2 cup raspberries, for garnish

Instructions

    For the crust
  1. Preheat oven to 350 degrees. Spray an 8-inch springform pan with nonstick cooking spray.
  2. Crush the graham crackers using a food processor or place them into a bag and smash them with a rolling pin (they don't have to be superfine).
  3. In a medium bowl, combine crushed graham crackers, melted butter and sugar and stir to combine.
  4. Press mixture firmly into bottom of prepared pan.
  5. Bake 10 minutes.
  6. For the cheesecake
  7. In a large bowl, with an electric mixer, beat the goat cheese, cream cheese and sugar until smooth and creamy and no lumps remain.
  8. Add the eggs one a time, mixing to incorporate after each addition.
  9. Add the flour and salt and mix just to combine.
  10. Remove 1/3 of the batter and place it into a separate bowl. Add raspberry puree and mix.
  11. Add the lemon juice and zest to the remaining 2/3 batter.
  12. In the center of the baked crust, add 1/4 cup of the lemon batter. Then place 1 Tbsp of the raspberry batter into the center of the lemon batter. Repeat with remaining batter continuing to alternate flavors. Don't worry if it doesn't look perfect, or if it appears that the batter is not spreading well.
  13. Bake for 50-70 minutes. Check the cake at 50 minutes. The cake is done baking when it has pulled away from the edges of the pan and the center of the cake only slightly jiggles when you shake it lightly.
  14. Cool in the refrigerator for at least 2 hours before serving.
  15. Garnish with fresh raspberries.
  16. Recipe adapted from Bake it Like You Mean it by Gesine Bullock-Prado

Notes

Per piece of cake (1/12 of cake): Calories: 487 Fat: 36 Carbohydrates: 31

bake graham cracker crust

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layer lemon and raspberry flavors of batter

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IMG_1631

bake

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Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

This cake comes from the incredible work of art called Bake It Like You Mean It:  Gorgeous Cakes from Inside Out by Gesine Bullock-Prado who is the author of another gorgeous book that I shared with you called Sugarbaby.

This book filled with cakes is divided into the following chapters:

Bake it LIke You Mean it by Gesine Bullock-Prado

There are somewhat simpler recipes such as these varieties of meringues,

Bake it LIke You Mean it by Gesine Bullock-Prado

there are souffless like this Grand Marnier flavored one,

Bake it LIke You Mean it by Gesine Bullock-Prado

and then their are tortes and trifles that make my heart skip a beat in awe and anxiety about attempting to make them.  Even if you are fearful like I am, Gesine offers such helpful tips and advice and jaw-dropping photos to inspire you and help you on your way.

Bake it LIke You Mean it by Gesine Bullock-Prado

If you are looking to take cake baking and decorating to a whole new level, Bake It Like You Mean It is just the book to challenge you.

*Abrams Publishing provided me with a copy of the book, but all opinions are, as always, my own.

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