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  • Carrot Walnut Loaf with Cream Cheese Frosting

    How to make Carrot Walnut Loaf with Cream Cheese Frosting

    Yield: 1 loaf

    Prep Time: 20 minutes

    Cook: 1 hour

    Ingredients

    For the loaf:

    2 1/2 cups (350 grams) all-purpose flour
    2 teaspoons baking soda
    1/2 teaspoon salt
    1 1/2 teaspoons ground cinnamon
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    1/4 teaspoon ground ginger
    3/4 cup vegetable oil
    1 cup (200 grams) light brown sugar, lightly packed
    1/2 cup (100 grams) granulated sugar
    3 large eggs, at room temperature
    2 teaspoons vanilla extract
    3 cups (300 grams) shredded carrots (about 6 to 7 medium carrots)
    1/2 cup (85 grams) California walnuts, roughly chopped

    For the frosting:

    8 ounces (227 grams) cream cheese, at room temperature
    1 stick (113 grams) unsalted butter, at room temperature
    2 teaspoons vanilla extract or paste
    2 cups (250 grams) powdered sugar, sifted
    Chopped California walnuts, for garnish

    Directions

    Make the loaf:

    Preheat the oven to 350°F. Spray an 8 1/2 by 4 1/2-inch loaf pan with nonstick cooking spray.

    In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

    In a large bowl, whisk together the oil, brown sugar, granulated sugar, and eggs. Stir in the vanilla and carrots. Add the dry ingredients and mix until just combined. Stir in the walnuts.

    Pour the batter into the prepared loaf pan. Bake until a cake tester inserted comes out clean, about 65 to 75 minutes. Let cool for 20 minutes then turn out onto a wire rack to cool completely. At this point the loaf can be wrapped well and stored at room temperature for up to 2 days.

    Make the cream cheese frosting:

    In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed gradually add in the sugar and beat until fluffy.

    Spread evenly over the loaf. Sprinkle with walnuts. Slice and serve, or cover and leave at room temperature for up to 8 hours, or in the fridge for up to 3 days. Bring to room temperature before serving.

  • The BEST Cream Cheese Frosting

    How to make The BEST Cream Cheese Frosting

    Yield: 1 1/2 cups frosting

    Prep Time: 10 minutes

    This recipe makes enough frosting for 12 cupcakes. It can be easily doubled to frost an 8-inch two layer cake.

    Ingredients

    8 ounces (227 grams) cream cheese, at room temperature
    1 stick (113 grams) unsalted butter, at room temperature
    2 teaspoons vanilla paste (or extract)
    2 cups (250 grams) powdered sugar, sifted (don’t skip sifting!)

    Directions

    In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed gradually add in the sugar and beat until fluffy. If you need a stiffer consistency for decorative piping, add more powdered sugar.

    Serving, Storing, and Make Ahead:

    Cream cheese frosting, alone or on cake or cupcakes, can sit at a cool room temperature for up to 8 hours before it should be refrigerated.

    The frosting can be made and transferred to an airtight container and stored in the fridge for up to 3 days, or in the freezer for up to 1 month. Bring to room temperature and re-whip with an electric mixer before using.

  • Nutella Stuffed Chocolate Raspberry Cupcakes

    How to make Nutella Stuffed Chocolate Raspberry Cupcakes

    Yield: 12 cupcakes

    Prep Time: 20 minutes

    Cook: 1 hour 30 minutes

    Ingredients

    For the cupcakes:

    4 ounces (113 grams) semisweet chocolate, finely chopped
    1/3 cup (33 grams) Dutch-process cocoa powder
    3/4 cup hot coffee
    3/4 cup (95 grams) bread flour
    3/4 cup (150 grams) granulated sugar
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    6 tablespoons vegetable oil
    2 large eggs
    2 teaspoons white vinegar
    1 teaspoon vanilla extract
    1/3 cup Nutella

    For the buttercream:

    2 sticks (227 grams) unsalted butter, at room temperature
    1 teaspoon vanilla extract
    3 cups (375 grams) powdered sugar, sifted
    1/3 cup seedless raspberry preserves

    Red food coloring, if desired

    Directions

    For the cupcakes:

    Place the chocolate and cocoa powder in a medium heatproof bowl. Pour hot coffee over the mixture. Cover and let stand for 5 minutes. Whisk gently until smooth then set aside to cool completely.

    Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.

    In a small bowl, whisk the flour, sugar, salt, and baking soda together.

    Whisk the oil, eggs, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth. Using a spring-loaded scoop or a large spoon, divide the batter evenly among prepared muffin cups.

    Bake until cupcakes are set and firm to the touch, about 17 to 19 minutes. Let the cupcakes cool completely. Using an apple corer or pairing knife, slice a small section of the center of the cupcake for the Nutella, being careful not to slice through the bottom. Fill each hole with 1 heaping teaspoon of Nutella.

    For the buttercream:

    In the bowl of an electric mixer beat the butter until light and fluffy. Add the vanilla. Gradually add the sugar, one cup at a time, beating well on medium speed. Add the raspberry preserves and beat until light and fluffy. For a more saturated color, add a few drops of red food coloring, if desired.

    Transfer the buttercream to a piping bag fit with a decorative piping tip. Pipe frosting directly onto the stuffed cupcakes. Serve or store at room temperature for a day or in an airtight container in the fridge for up to 3 days.

  • Cranberry Orange Bundt Cake

    How to make Cranberry Orange Bundt Cake

    Yield: 1 10" bundt cake

    Prep Time: 20 minutes

    Cook: 50 minutes

    Ingredients

    For the cranberry orange bundt cake:

    2 and ¾ cups all-purpose flour
    1 teaspoon baking powder
    ½ teaspoon baking soda
    1 teaspoon salt
    ¾ cup unsalted butter, softened
    2 cups granulated sugar
    4 large eggs
    2 teaspoons vanilla extract
    ⅓ cup fresh orange juice
    1 tablespoon orange zest
    ¼ cup oil
    1 cup sour cream
    2 cups fresh cranberries

    For the orange glaze:

    1 cup powdered sugar
    2-3 tablespoons fresh orange juice (or milk)

    Directions

    To make the cake:

    Preheat oven to 350°F. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

    In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy.  Mix in the eggs one a time, then mix in the vanilla until well combined. Slowly mix in the orange juice, orange zest, and oil until well combined. With the mixer on low speed, slowly mix in the dry ingredients in three additions, alternating with the sour cream (starting with the dry ingredients and ending with the dry ingredients).  Mix everything until just combined, making sure not to over mix the batter.  Add in the cranberries and gently fold them into the batter.

    Spray a 10-inch bundt pan well with non stick cooking spray, or grease with butter and flour. Pour the batter into the prepared bundt pan and evenly spread it around.  Bake at 350°F for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.

    Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto a wire rack to finish cooling.

    To make the orange glaze:

    Once the cake has cooled, place a piece of foil under the wire rack (to catch any glaze that falls off). Pour the orange glaze evenly over the cake and allow to harden for about 10-15 minutes.  Slice and enjoy!

  • Chocolate Turtle Cupcakes

    How to make Chocolate Turtle Cupcakes

    Yield: 16 cupcakes

    Prep Time: 1 hour 10 minutes

    Cook: 30 minutes

    Ingredients

    For the chocolate cupcakes:

    1 cup (127 grams) all purpose flour
    1/4 cup plus 2 tablespoons (30 grams) unsweetened cocoa powder
    3/4 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup (100 grams) granulated sugar
    1/2 cup (100 grams) brown sugar
    1/3 cup oil
    1 large egg
    1 teaspoon vanilla extract
    1/2 cup buttermilk
    1/2 cup boiling water
    1 teaspoon instant espresso powder

    For the caramel frosting:

    1/2 cup (115 grams) unsalted butter
    1 cup (200 grams) brown sugar
    1/4 cup heavy cream
    1 teaspoon vanilla extract
    pinch of salt
    2 cups (240 grams) powdered sugar

    Toppings:

    Caramel sauce
    Chocolate
    Chopped Pecans

    Directions

    To make the chocolate cupcakes:

    Preheat oven to 350°F. Line two 12-count cupcake pans with 16 cupcake liners and set aside.

    In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Using a whisk or an electric mixer, mix in the oil, egg, vanilla extract, and buttermilk until just combined.

    Add the instant espresso powder into the boiling water and mix until dissolved, then add to the mixing bowl. Mix with the rest of the ingredients until well combined, making sure not to over mix the batter. The batter will be thin, this is okay.

    Evenly distribute the batter between all 16 cupcakes liners, making sure to only fill them a little over halfway full. Bake at 350°F for 18-20 minutes or until a wooden toothpick inserted into the cupcakes comes out clean. Remove from the oven and carefully remove the cupcakes from the pan. Transfer the cupcakes to a wire rack to cool.

    To make the caramel frosting:

    Add the butter to a saucepan and heat over medium heat until the butter is melted. Add in the brown sugar and heavy cream and stir until fully combined. Allow to cook for a few minutes until the sugar is dissolved and the mixture starts bubbling, reduce heat to low and continue cooking and stirring for 2 minutes. Remove from the heat and stir in the vanilla extract and salt until fully combined. Pour the caramel sauce into a mixing bowl and allow to cool for 15 minutes.

    After 15 minutes, add in the powdered sugar and mix with a handheld mixer (or in the bowl of a stand mixer fitted with the whisk attachment) until fully combined. Pipe the frosting on the cooled cupcakes as desired, top with additional caramel sauce (or chocolate) and chopped pecans.

    Chocolate cupcakes adapted from Hershey's

  • Easy Death By Chocolate Cake

    How to make Easy Death By Chocolate Cake

    Yield: Makes one 8 inch cake

    Prep Time: 45 minutes

    Cook: 30 minutes

    Ingredients

    Chocolate Cake

    3/4 cup (105 grams) plain flour
    1/2 cup (40 grams) cocoa powder
    1/2 teaspoon baking soda
    1 teaspoon baking powder
    1/2 cup (90 grams) brown sugar
    1/4 cup (50 grams) caster sugar
    1/2 cup or 1 stick (115 grams) unsalted butter
    2 large eggs
    1 teaspoon vanilla extract
    1/2 cup (120 ml) of buttermilk

    Chocolate frosting

    1/2 cup or 1 stick (115 grams) unsalted butter, room temperature
    3 and 1/2 cups (435 grams) powdered or icing sugar
    4 tablespoons milk
    1/4 cup (20 grams) cocoa powder
    2/3 cup (100 grams) milk chocolate, pieces
    1/4 cup (40 grams) milk or dark chocolate chips

    Directions

    Preheat the oven to 360 F (180 C). Grease and line a round 8 inch springform cake tin with baking or parchment paper. In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder and then add the sugars. Pop the butter into the microwave for short bursts, 10 seconds or so at a time, until it is just melted. Give it a stir with a fork to eliminate any lumps. Whisk together the butter, eggs, vanilla and buttermilk until combined – don’t worry if it goes a little lumpy. Then add the wet mixture into the dry mixture and gently fold until just combined.

    Spoon the mixture into the prepared tin and pop into the oven. Bake for 25 minutes or until a skewer inserted into the middles comes out clean. Leave to cool for 10 minutes. Gently run a knife around the edge of the cake before turning out of the tin. Leave to cool completely on a wire rack.

    To make the chocolate  frosting, add the butter to a large mixing bowl and beat with an electric mixer until pale and creamy. Gently sift in the icing sugar, one cup at a time. Add a tablespoon or two of milk to help loosen up the mixture.  Add  the cocoa powder and beat again. Add the final two tablespoons of milk until the frosting is nice and creamy.

    Frost the top of your cake with the chocolate buttercream. Then scatter over your pieces of chocolate and chocolate chips. Cut and serve.

  • Banana Bundt Cake With Nutella Ganache

    How to make Banana Bundt Cake With Nutella Ganache

    Yield: Serves 10-12

    Prep Time: 30 minutes

    Cook: 45 minutes

    Ingredients

    2 and 3/4 cups (385 grams) all-purpose or plain flour
    1 cup (200 grams ) granulated or caster sugar
    3/4 cup (135 grams ) brown sugar
    1 teaspoon baking powder
    1 teaspoon baking soda
    2 teaspoon ground cinnamon
    1/2 teaspoon nutmeg
    3 large over ripe bananas
    1 cup (230 grams / 2 sticks) unsalted butter
    3 large eggs
    1 teaspoon vanilla
    1 cup (240 ml) greek yogurt
    1/2 cup (120 ml) thickened or heavy cream
    1/2 cup (150 grams) Nutella

    Directions

    Grease a large bundt pan well with butter. Preheat the oven to 360 F (180 C). In a large mixing bowl, sift the flour, then add the sugars, baking powder, baking soda, cinnamon and nutmeg. Whisk well.

    Peel your bananas and mash them well with a fork. In a separate bowl, add the butter and microwave for 20-40 seconds, until it is just melted. Then add the eggs, vanilla and greek yogurt and whisk together. Don’t worry if it goes a little lumpy.

    Finally, add the wet ingredients to the dry ingredients, along with mashed bananas and gently fold together. Pour the cake batter into the prepare cake tin.

    Bake for approximately 35 minutes, then cover with alfoil and bake for a further 5-10 minutes or until a skewer inserted in the middle comes out clean. Leave to cool for at least 15 minutes. Then carefully run a knife around the edges of the pan and gently flip the cake upside down to remove it from the pan. Leave on a wire rack to cool completely.

    To make the Nutella ganache, add the cream and Nutella to a small saucepan and place on the stove on a low heat. Stir until the two combine to form a creamy chocolate ganache. Leave to cool for 10-15 minutes and it will thicken slightly.

    Pour the Nutella ganache over the cooled banana cake. Cut into slices and serve.

  • How to Make Halloween Cupcakes
  • Snickers Peanut Butter Chocolate Cupcakes

    How to make Snickers Peanut Butter Chocolate Cupcakes

    Yield: Makes 12 cupcakes

    Prep Time: 45 minutes

    Cook: 20 minutes

    Ingredients

    Chocolate cupcakes

    3/4 cup (105 grams) all-purpose or plain flour
    1/4 cup (20 grams) cocoa powder
    1/4 cup (20 grams) dutch processed cocoa powder
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 cup (100 grams) granulated or caster sugar
    1/4 cup (45 grams) brown sugar
    1/2 cup (115 grams or 1 stick) unsalted butter
    2 large eggs
    1 teaspoon vanilla extract
    1/2 cup (120 ml) buttermilk

    Peanut butter frosting

    1/2 cup (115 grams or 1 stick) unsalted butter, room temperature
    3 and 1/2 cups (435 grams) icing or powdered sugar
    1/2 cup (125 grams) smooth peanut butter
    1/4 cup (60 ml) milk
    1 cup (125 grams) Snickers bars

    Directions

    Preheat the oven to 360 F (180 C). Line a 12 hole muffin tin with patty cases. In a large mixing bowl, sift the flour, cocoa powders, baking soda, baking powder and then add the sugars – give it a stir. Pop the butter into the microwave for a short burst, 10 seconds or so at a time, until it is JUST melted. Give it a stir with a fork to eliminate any lumps.  In a separate mixing bowl, add the eggs, vanilla and butter and whisk together until smooth. Then add the wet mixture into the dry mixture, along with the buttermilk and gently fold until just combined.

    Spoon the mixture into the prepared patty cases and pop into the oven. Bake for 18-20 minutes or until just cooked through. Set cakes out onto a wire rack and leave to cool completely.

    To make the peanut butter frosting, place your butter and peanut butter in a large mixing bowl and beat with an electric mixer until smooth and creamy. Add in half of your icing or powdered sugar and the milk and beat until the frosting starts to come together. Then add the remaining icing or powdered sugar. The icing should be nice and creamy but thick enough to hold its shape. Pipe the icing onto the cupcakes using a piping bag and a large star tip.

    Cut your Snickers bars into bite sized pieces and add one on top of each cupcake. Enjoy!

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