Category Archives: Cakes and Cookies

Praline Pecan Cream Cheese King Cake

I’ve been tinkering around with different versions of king cakes for a few years now and I’ve finally got it. It is a mix of several different recipes.

It is slightly labor intensive since it involves letting the dough rise a couple of times but trust me, it is well worth it. I’ve actually had several people order them from me but now that I work full-time I just don’t always have time.

So here it is, get your aprons on!

This makes two king cakes.

Praline Pecan Cream Cheese King Cake


For the Cake
1 (16-ounce) container sour cream
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water
1 tablespoon sugar
2 large eggs, lightly beaten
6 to 6 1/2 cups bread flour

For the Cream Cheese Filling
2 (8 oz) blocks Philadelphia cream cheese, softened
1 egg
3/4 cup sugar
2 tsp vanilla extract

For the Praline Pecan Filling
1/2 cup of unsalted butter, melted and cooled
2 cups of chopped pecans
1 cup of light brown sugar, packed
2 teaspoons of vanilla extract
2 teaspoons of cinnamon

For the Glaze
4 cups powdered sugar, get the sifted 10x one
small splash of almond extract
small splash of butter extract
5 tbsp water


Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until thoroughly mixed. Set aside, and cool mixture.

Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a glass bowl, let stand 5 minutes.

Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.
Attach the dough hook and let it knead for 10 minutes, until the dough is smooth and elastic. Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place, free from drafts, 1 hour or until dough is doubled in bulk (I put it in my slightly warmed oven).

While that is rising, beat together the cream cheese mixture ingredients until smooth and well blended. In another bowl, mix together the praline pecan ingredients.

Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread half of the cream cheese mixture over each rectangle then sprinkle half of the pecan mixture on each half. Spread it evenly over the cream cheese.

Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a baking sheet with a silicone baking mat Bring ends of roll together to form a ring, moistening and pinching edges together to seal. Repeat with second dough roll.

Cover and let rise in a warm place free from drafts, 20 to 30 minutes or until doubled in bulk.

Prepare the glaze by mixing the ingredients until smooth but still a little thick. You may add more water but be careful not to make it too thin.

Bake at 375 degrees F for 16 minutes or until golden and cooked through. Allow to cool completely on a wire cooling rack before spooning the glaze over and topping with purple, yellow and green sprinkles or colored sugar.



Egg-Free Chocolate Chip Cookie Cake (or Cookies)

I recently went back to work after staying home with my daughter before she started school.  It’s time I treasure more than anything.  But she went to school so it was time for me to do something.  I was faced with the problem of many (all) parents.  What could I do that would enable me to be there for her when she didn’t have school.  She is an only child so I didn’t want to ship her off to grandparents houses for all the holidays and breaks, while I worked.  Obvious answer – work at her school.  So that’s what I’m doing.  Her school has a nursery for teachers children and that’s where I work.  I love it.

One of “my babies” has an egg allergy.  We have to be careful because so many things have eggs, so for our “Happy Birthday Jesus” party I wanted to make something he could enjoy as well.  I set out looking for an egg-free cookie cake recipe.  I didn’t really find one, but I found an egg-free cookie recipe so figured that would work.  I was a little nervous about the middle of the cookie cake not cooking well and the outside being overcooked, so I just lowered the oven temp.  I had a little dough leftover so I made some cookies and my husband raved over them  He says I should make these always!  The cookie cake came out delicious as well.  It was nice and fluffy.  Now I know what to make for a special nursery treat!

Egg Free Chocolate Chip Cookie Cake

Egg Free Chocolate Chip Cookie Cake

Egg-Free Chocolate Chip Cookie Cake
Recipe from Art of Dessert


2 cups semi-sweet chocolate chips
1 cup butter, softened
3/4 cup white granulated sugar
3/4 cup brown sugar
8 oz. cream cheese, softened
2 tsp. vanilla
2 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt


For regular cookies, preheat oven to 375 degrees.  For cookie cake, preheat oven to 325.

Sift together flour, baking soda and salt, set aside.  In a mixer, cream together the butter and cream cheese.  Add the sugars and vanilla.  Once smooth, slowly add the dry ingredients.  Mix until a smooth dough forms.  Stir in chocolate chips.  To make a cookie cake, I used an 11-inch tart pan with removable bottom and spread the dough evenly.  Bake until golden colored and the middle no longer jiggles.  If decorating, allow to cool completely.

Strawberry Shortcake Cake

I’m really behind in submitting some posts, and this is one of them.  A while back I had some fresh organic strawberries from our nearby farmers market, Inglewood Farms.  We were having a crawfish boil so I wanted to do something with the strawberries as dessert.  Nothing beats something cold and sweet after hot and spicy boiled crawfish so I decided on strawberry shortcakes.  Only we were having a bunch of people and I didn’t feel like standing around assembling things.  Then I found this recipe.

The recipe was really easy.  I admit I cheated and used a box cake mix.  So sue me.  Anyway, the cake turned out fantastic, everyone loved it.

Strawberry Shortcake Cake

Strawberry Shortcake Cake

Strawberry Shortcake Cake
Recipe adapted from Glorious Treats


1 white cake mix, baked per directions on box

Strawberry filling:
1 pint strawberries
1 tbsp. sugar
2 tsp cornstarch
3 tbsp. water

Whipped Cream Frosting:
1.5 cups heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla


Set cooked cake aside to cool.  While it is cooling, coarsely chop half the strawberries and add them and the water to a food processor.  Next pour this blended mixture through a mesh strainer over a bowl.  In a small pan, mix the sugar and cornstarch.  Slowly add the strained liquid, whisking until all combined.  Bring to a boil for one minute, then remove from heat and allow to cool completely.  Chop the rest of the strawberries and fold them into the mixture.

In another bowl, beat the cream with an electric mixer until it begins to stiffen, then add the powdered sugar and vanilla.  Continue to beat until stiff peaks form.

Spread the strawberry gelatin as the filling of the cake, then use the whipped cream as the frosting on the cake.  Refrigerate until ready to serve.


Browned Butter Frosting

I’ve been making the same pumpkin spice cake with chocolate chips for nearly ten years and until recently always held fast to the belief that it was so good on its’ own that it didn’t need a frosting.  It really is, without frosting it goes from cake cake to more of a breakfast cake, fabulous with coffee in the morning.  But then one day I thought that it would be good with browned butter, and off I went to find a recipe for browned butter frosting.

I ended up using a recipe from Martha Stewart and it is SO easy.  I really love browned butter, it gives food a nutty taste and is so decadent.  This frosting was super simple to put together, just make sure you put it on the cake quickly, it sets really fast and will end up looking a little gloppy.  Hence the picture of one side of my cake!  😉  It was a huge hit despite that, I made it for Thanksgiving and my mother-in-law asked me to make it again for Christmas and for her upcoming birthday.  I don’t know about you, but I’d call that a success!

Browned Butter Frosting

Browned Butter Frosting

Browned Butter Frosting
Recipe from Martha Stewart

4 tbsp butter
1 cup sifted confectioners sugar
1 tsp vanilla extract
1-2 tbsp milk, depending on desired thickness


In a small saucepan, cook the butter over medium heat, stirring often.  It will start to bubble and brown, let it get a good golden brown and then remove from heat, around ten minutes.

In a bowl, combine the sugar, vanilla, butter (leave as much sediment in the saucepan as you can), and 1 tbsp milk.  Mix until smooth, you may add more milk if needed.  Use immediately.

Cornbread Cake

I’ve never been a big fan of cornbread, or anything with cornmeal for that matter.  If I’m having fried seafood, I want a flour batter not cornmeal.  But my husband LOVES cornbread and I love him so I make it.

I saw this recipe on Pinterest (where else?!) and mentioned it to my dad.  I was thinking I might like it since it’s mixed with cake mix.  My dad took one for the team and tried out the recipe and he loved it.  Of course he loves cornbread though.  I finally gave it a try when I made some crockpot chili (recipe to come soon!) and I was very pleased.  I’m not going to go crazy and say that I love cornbread now, but I’ll at least eat it with this recipe!  And my husband and a few friends all loved it.  It’s a little more fluffy than regular dense cornbread, and a bit sweeter.  I think next time I’m going to try adding some diced onion and jalapeno.

Yeah that’s right.  Next time.  I’m going to make it again!

Cornbread Cake

Cornbread Cake
Recipe from The Sisters Dish

2 boxes Jiffy Cornbread Mix
1 box regular yellow cake mix
all the things that these mixes call for


Preheat oven to 350 degrees.

Mix all of the mixes according to their package directions.  To do this, I just emptied them into a large bowl, mixed them together then added the (many) eggs, oil and water that they called for.  Mix well and pour into a greased 9×13 casserole.

Bake 30 minutes, then test for doneness by inserting a toothpick and if it comes out clean, it’s done.  If it’s not clean, cook it longer.  Mine was obviously not done yet, as the center was jiggly.  I’d say it took about 35 minutes or so for mine.


Chocolate Buttercream Frosting

Towards the end of summer a friend asked if I would want to participate in her fantasy football league.  My response?  “Haha, NO.”  For those that know me well, you know that I’m not sporty.  And neither is my husband, I’m forever grateful that I’m not married to someone who makes me watch sports all the time.  Yuck!  I do enjoy a good sport related party or tailgate, just don’t much want to watch the actual event.

But my friend managed to convince me that it would be FUN.  Hmm… we’ll see.  😉  I told her that I would only play if I could call it Fancy Football instead.  So for our Fancy Football draft party, I showed up wearing pearls and a sparkly shirt made just for the event, and brought “Fancy Football Cupcakes.”  Basically, football cupcakes with candy pearls on them.  Everyone got a good chuckle out of it.  I love my friends 🙂

Fancy Football Cupcakes with Chocolate Buttercream Frosting

Chocolate Buttercream Frosting
Recipe from Savory Sweet Life

1 cup butter, softened
3.5 cups powdered sugar
1/2 cup cocoa powder
1/2 tsp salt
1 tsp almond extract
4 tbsp heavy cream


In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until fluffy.  Sift three cups of the powdered sugar and the cocoa powder into the bowl, then turn on the mixer to the lowest speed until they are well blended together.  Once it’s all blended, increase the speed and add the remaining ingredients (except for the additional sugar).  Beat until fluffy.

Fancy Football Cupcakes with Chocolate Buttercream Frosting


Peanut Butter Buttercream Icing

My name is Christen and I’m a peanut butter addict.  I come by my addiction honestly, it seems to be genetic.  My dad and brother both share my love for this sweet condiment.  As soon as I conjured up the plans to make this cake, I was thinking about how perfect it would be as a Father’s Day dessert.

I actually tried a new cake recipe to go with the icing, but it was nothing to write home about.  I’m yet to find  a homemade cake recipe that I like, I find the box mixes are just more moist.  If you have a good homemade one then let me know, I’ll try it out.  But in the meantime, I’ll just keep making this fabulous icing and slapping it on my box mix cakes 🙂

Special Note:  I doubled the recipe for the icing/frosting.  Below is the doubled recipe.

Chocolate Cake with Peanut Butter Buttercream Icing

Peanut Butter Buttercream Icing
Recipe from Barefoot Contessa

2.5 cups powdered sugar
2 cups creamy peanut butter (I used Planters brand)
2 sticks butter, softened/room temperature
2 tsp vanilla extract
1/2 tsp kosher salt
2/3 cup heavy cream

Combine all ingredients in a large bowl or the bowl of a mixer.  Mix on medium-low speed until well-mixed and fluffy.  Make sure to scrape the sides and bottom of the bowl with a rubber spatula.  Spread on cake as desired.