S'mores Cake

While s'mores are delicious, I enjoy the s'mores flavor profile best in other creations, whether it's cupcakes, cake or ice cream. This s'mores cake from Blue Bowl is incredible, and I swear it's one of the most impressive looking and tasting cakes I've created.

S'mores Cake

Cake

3 1/2 cups cake flour (385 grams)
3/4 tsp. baking soda

1 Tbsp. baking powder

3/4 tsp. salt

1/4 tsp. cinnamon

1/2 cup salted butter, room temperature (113 grams)

1/2 cup + 1 Tbsp. vegetable oil (131 grams)

2 cups granulated sugar (400 grams)

2/3 cup brown sugar (153 grams)

3 large eggs, room temperature

1 egg white, room temperature

1 Tbsp. vanilla

3/4 cup sour cream (180 grams)

1 1/2 cups milk, room temperature

1 cup graham cracker crumbs

Milk Chocolate Frosting

14 oz. milk chocolate

1 1/2 cups salted butter (339 grams)

5 3/4 cups powdered sugar (690 grams)

1-2 Tbsp. heavy cream or milk

1 Tbsp. vanilla

12 oz. cream cheese, cold

Marshmallow Meringue

4 large egg whites

1 cup granulated sugar (200 grams)

1/2 tsp. cream of tartar

1/8 tsp. salt

2 tsp. vanilla

Graham Cracker Crumbs

Extra Milk Chocolate to Garnish

Preheat oven to 350°F. Prepare 3 9-inch cake pans by greasing them and lining them with parchment paper. Whisk together dry cake ingredients, and set aside.

In a stand mixer, cream butter 30 seconds, and then add vegetable oil. Beat on high for one minute, and then add sugar. Beat on high for 2 minutes, and scrape the sides of the bowl. Add eggs, one at a time, beating between for 45 seconds to ensure they are thoroughly mixed and mixture is fluffy. Add in sour cream and vanilla, and mix until combined. Add in half the dry ingredients, then the milk and then the remaining dry ingredients, mixing until just combined each time. Stir in graham cracker crumbs.

Divide cake batter evenly into pans, and bake the cakes for 23 to 26 minutes until done. (Rotate once through baking to ensure the most even bake.) Let cool in the pans 10 minutes before inverting onto cooling racks. 

Once cakes are cooled, make the frosting by melting the milk chocolate in the microwave, stirring often. Cool to room temperature, and then beat the softened butter into the chocolate until smooth. Add the powdered sugar gradually, and then add the cream and vanilla. Beat until combined. Then cube the cream cheese, and beat in until smooth. 

To make the meringue, have everything prepped and ready to layer the cake before you start. This should be made right before you assemble the cake. Add an inch of water to a medium saucepan, and place your stand mixer bowl on top to create a double boiler. Whisk together egg whites, sugar, cream of tartar and salt, and then cook while whisking constantly over low heat until it reaches 175°F. Remove from heat, and add vanilla. Beat on high for 4-5 minutes, until stiff peaks form. 

To assemble the cake, spread 1 1/2 cups of frosting over the first layer. Pipe a frosting border around the cake, and fill with 1/4 of the marshmallow meringue. Toast it lightly with a kitchen torch, and then sprinkle on a handful of graham cracker crumbs. Add second cake layer, and repeat the process. Add the final layer and frost the cake with remaining frosting. Use remaining marshmallow meringue to decorate the top of the cake, torching to toast it. Garnish with graham cracker crumbs and extra milk chocolate if desired.

Key Lime Pie Bars

My taste buds have evolved as I've matured. 

For example, a trip to Key West made me fall in love with key lime everything ... key lime pie, key lime bars, key lime ice cream, key lime cupcakes and key lime milkshakes (for breakfast because you don't pass up a milkshake just because it's 9 a.m.).

So this recipe from Britney Breaks Bread went on the to-do list, and it was easy to pull together with most of the ingredients on hand. (And it's a good thing I sent my husband shopping for the biscoff cookies because now I have 2 extra packs.)

These are so simple to make and so good. They will impress guests ... or your family as they devour them in 2 days.

Key Lime Pie Bars

Crust

8.8 oz. pack of biscoff cookies

1/2 cup salted butter, melted

Filling

4 egg yolks

3/4 cup key lime juice

1/4 cup heavy cream

1/2 tsp. vanilla

2 tsp. key lime or lime zest (I subbed lemon)

Pinch salt

Topping
1 1/4 cups heavy cream

1/4 cup sour cream (I subbed plain yogurt)

2/3 cup powdered sugar

1 tsp. vanilla

Pinch of salt

Preheat oven to 350°F. Pulse cookies in blender until crumbs, and mix with butter. Press this mixture into an 8 x 8 pan lined with foil. Bake for 12 minutes. Cool 10 minutes while preparing the filling, and reduce heat to 325°F.

For the filling, beat the egg yolks several minutes until frothy, and beat in the rest of the ingredients. Pour over the filling, and bake until set to the consistency of jello, about 25 minutes. Cool completely and chill fully in the fridge at least 4 hours.

To prepare the topping, beat the heavy cream for 2 minutes on high, and then add in the rest of the ingredients. Beat until stiff peaks form, and then top bars with this. (If desired, remove bars from foil first and place on a platter for super pretty bars. Makes 9 large bars. 

Focaccia Pizza

We love a good pizza, and I love an easy meal. This fits the bill for both. It takes a bit of time and planning, but it's mostly hands-off time that results in an amazing and delicious pizza. Thanks to Joy the Baker for this great recipe!

Focaccia Pizza
4 3/4 cup flour (570 grams)
1 Tbsp. sea salt (10 grams)
2 1/4 tsp. active yeast (7 grams)
2 cups warm water (452 grams)
1/4 cup olive oil (60 grams)
1 Tbsp. honey (21 grams)
Pizza
12 oz. pizza sauce
2 cups shredded mozarella
Thick-sliced pepperoni
1 cup ricotta cheese, seasoned with salt, red pepper flakes, and dried oregano

Plan ahead by making the dough 12 to 28 hours before you want to bake your pizza. Stir together flour, salt and yeast, and then mix in water, olive oil and honey. Stir until combined, about 2 minutes. It will be wet and sticky. Cover, and let rise 30 minutes at room temperature. 

With damp hands, fold the dough onto itself 4 to 5 times, rotating the bowl to fold the entire dough. Cover and chill at least 12 hours and up to 48 hours. 

When you're ready to make the pizza, bring the dough to room temperature for about 30 minutes. Grease a 9 x 13 pan generously with olive oil. Add the dough to the pan, and gently turn it over to coat both sides with oil. Don't worry about spreading out the dough, just cover and let it rest about 30 to 45 minutes until double in size. 

Once it has nearly doubled, use your fingertips to stipple or dot the dough to even out the thickness and spread it across the pan. At this point, I suggest baking for 15 minutes in an oven at 425°F. 

Then sprinkle dough with half the mozzarella, and dollop and spread sauce over the top. Tuck pepperoni into the sauce, and dollop with ricotta. Top with remaining mozzarella. Bake another 15-20 minutes until deeply golden brown and bubbling. 

Cool at least 10 minutes before cutting. Serve warm. It's like a cross between deep dish and focaccia. So good!

Homemade (Healthier) Twix Bars

I have a sweet tooth like no other, hence why I own a bakery. But I do try to aim for balance and some healthier options to go with the indulgent ones. 

That's where this recipe from Half-Baked Harvest comes into play. These taste decadent, and I really enjoy them. Perhaps as an added bonus, my family doesn't, so they're all mine. They store well in the fridge or freezer, so I can savor them over a couple weeks. 

Homemade Twix Bars

1 cup almond flour

1/3 cup coconut flour

1/3 cup, plus 1/4 cup melted coconut oil

2 Tbsp. honey or maple syrup

2 tsp. vanilla

1/2 tsp. flaky sea salt

3/4 cup creamy peanut butter (all natural) 

2 Tbsp. almond butter

1/4 cup maple syrup

12 oz. dark chocolate, chopped

1 Tbsp. coconut oil

Preheat oven to 350°F. Line a 9 x 9 or 8 x 8 pan with parchment paper. 

In a bowl, combine flours, 1/3 cup coconut oil, 2 Tbsp. honey, 1 tsp. vanilla and salt until combined. Press firmly into baking pan, and bake 10 to 12 minutes until golden and toasted.

In a small pot, combine peanut butter, almond butter, 1/4 cup maple syrup, 1/4 cup coconut oil and 1 tsp. vanilla. Bring to a gentle boil over medium heat, stirring constantly. Cook 2 minutes, and then remove from heat. Pour over the crust, and freeze 30 minutes until firm. Cut into 16 bars. 

Melt the chocolate and 1 tsp. coconut oil together, and cover/dip each bar in chocolate, and sprinkle with sea salt. Freeze 10 minutes to set the chocolate. Eat or store in the fridge or freezer. Makes 16 bars. 

Cheddar Cheese Chive Biscuits

This recipe from Britney Breaks Bread is so good that we made it twice in one week, and then I made it into a sourdough bread because we couldn't get enough. These biscuits are absolutely amazing!

Cheddar Cheese Chive Biscuits
1 cup butter, cold
1 cup heavy cream, cold
1 Tbsp. white vinegar
3 1/2 cups flour
1 Tbsp. sugar

1 tsp. garlic powder

1/2 tsp. black pepper

2 tsp. salt

1 Tbsp. baking powder

1/2 tsp. baking soda

6 Tbsp. fresh chives, chopped

1 1/2 cups cheddar cheese, shredded

Preheat oven to 375°F. Line a baking sheet with parchment paper, and set aside.

Grate butter into a mixing bowl, and freeze for 20 minutes. In a small cup, combine heavy cream and lemon juice and set in fridge to stay cold. 

Mix together dry ingredients, and then stir in grated frozen butter. Add in chives and cheese, and then pour in the cold cream/buttermilk. Gently mix until a shaggy, dough forms.

Fold dough into a 1-inch thick rectangle, and cut into 4 pieces. Stack them, and repeat this process 3 to 5 times until dough is all combined. Shape into a 1-inch square again, and cut into biscuits. Freeze for 20 minutes, and then brush the tops with extra heavy cream. Bake 30 to 40 minutes, until golden brown. Brush tops with butter and sprinkle with flake salt. Serve warm, and enjoy!

P.S. I recommend doubling this recipe. Always. So good. And warm up leftovers in the air fryer for the perfect crisp!