Friday, September 28, 2012

Friday Cocktail: Amaretto Apple Cupcakes

   Happy Friday!  Today I am guest posting on Cupcakes Take the Cake for my Amaretto Apple Cupcakes.  I am so thrilled.  If you follow Never Dessert You on Instagram, you may have seen a sneek peek of the sliced apples after they was simmered in the amaretto.

    These cupcakes reminds me so much of fall, with the smell of apples and cinnamon.  It is like an apple pie with spices and alcohol of course. 
Amaretto Apple Cupcakes

    Are you drolling yet?  Head over to Cupcakes Take The Cake for the recipe.

   If you are new to their site, take a few minutes to look around and see all the delightful cupcakes that these awesome ladies share from all around the world.

Tuesday, September 25, 2012

Coconut Layer Cake with Pineapple Curd Filling

Coconut Layer Cake with Pineapple Curd Filling
    Fall is here!  Are you excited?  Its starting to get cold here in Atlanta. The mornings are getting very nippy around 57 degrees. Even around noon the wind is too windy for me.  I do not like fall. The cold weather, and bundling up in layers of clothes brings no excitement for me.  But I am looking forward to fall shopping.  I LOVE the fall fashion trend this year.
     Despite my hate for fall, I sure love the dessert and food dishes of fall.  The smell of  pumpkin, apple, and pecan brings warmth to me.  But that is not the case in this dish, since it resembles anything to do with fall. 
Coconut Layer Cake with Pineapple Curd Filling
    I had a feeling for coconut.  I just wanted some coconut water and the coconut meat.  I could not find any whole coconut, so I had to settle for some Bakers sweetened coconut flakes and make a coconut cake. 
Coconut Layer Cake with Pineapple Curd Filling
    I love this cononut cake.  It's moist, sweet and brings warmth to my cold days.  The even sweetest part is the pineapple curd filling with Coco Lopez in the cake and cream cheese frosting.

Coconut Layer Cake with Pineapple Curd Filling

Coconut Layer Cake with Pineapple Curd Filling

Friday, September 21, 2012

Friday Cocktail: CB2 Cocktail Dishes

CB2 Cocktail Dishes
Today I went to one of my favorite store's CB2 for inspiration.  I love some of the items I saw for the perfect hostess for a cocktail party!

CB2 Cocktail Dishes
CB2 Cocktail Dishes
Are these not cute?
CB2 Cocktail Dishes
CB2 Cocktail Dishes


Thursday, September 20, 2012

Zucchini Cupcakes

Zucchini Cupcake
    Wow, the week is finally coming to an end.  It's been a LONG week.  I have been in a funk for the past few days.  But I saw my favorite phrase "Keep Calm and Eat Cupcakes".  And that is exactly what I did.  But not your ordinary vanilla, or chocolate cupcake - a zucchini cupcake.  You would not even notice there is zucchini in the cupcake.  It's sweet, full of spice and makes you forget you were having a bad week.  Have a Fabulous day Desseritas!
Zucchini Cupcake
Zucchini Cupcakes


2 cups all-purpose flour
1 cup brown sugar, packed
1/2 cup white sugar
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
2 tsp. baking powder
1 3/4 cups shredded zucchini
1/3 cups canola oil
2 eggs, lightly beaten, room temperature
1 tsp. vanilla extract


1 (8 oz.) cream cheese, room temperature
1 (8 tbsp.) stick unsalted butter
4 cups confectioners sugar
1 tsp. vanilla extract


1.  Preheat oven to 350 degrees F.  Line muffin pan with liners.

2.  In a bowl mix flour, sugars, cinnamon and salt.  Set aside.

3.  In a separate bowl, combine zucchini, oil, eggs, and vanilla.  Add to flour mixture and mix until combined.

4.  Using ice cream scoop and scoop into cupcake pan.  Bake for 18-22 minutes.

5.  Put in freezer (right out of oven) for about 45 min to a hour.

6.  Make frosting.  Place butter, cream cheese and vanilla in an electric mixer.  Mix for 1-2 minutes until fully incorporated.  Add powder sugar, one cup at a time.  Mix for 5-6 minutes until frosting is light and creamy.

7.  Frost cupcakes and serve. 

Recipe adapted from I am Baker

Monday, September 17, 2012

Banana Bread

Banana Bread
    Fall is approaching and this is the perfect time to make bread.  Especially when it comes to banana bread.  This reminds me of my grandma baking.  She loved to make banana bread for my family every Saturday morning.

   What would even be more special about this banana bread is to add chocolate. Yum!

    As you can see half of the bread was already gone before I even got to take the full pic.  I plan to make some more bread, from apple, zucchini, and pumpkin. 
Banana Bread
    What's your favorite type of bread?

Banana Bread


2 cups unbleached all-purpose flour, plus more for dusting the pan
1/4 cup walnuts, chopped coarse
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp. salt
1 1/2 cups very ripe large bananas, mashed well
1/4 cup plain yogurt
2 large eggs room temperature, lightly beaten
6 tbsp. unsalted butter, melted and cooled
1 tsp. vanilla extract


1.  Preheat  oven to 350 degrees F.  grease bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
2.  Spread walnuts on a baking sheet and toast until fragrant, 5 to 8 minutes.  Set aside to cool.
3.  Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl; set aside.
4.  Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl.  Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky.  Scrape the batter into the prepared load pan.
5.  Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes.  Cool in the pan for 5 minutes then transfer to a wire rack.  Serve warm or at room temperature.

Recipe adapted from Baking Illustrated

Friday, September 14, 2012

Friday Cocktail: Bloody Mary Cupcakes

Bloody Mary Cupcakes
    I am sorry for my lack of posts this week.  I been extremely busy and drained with decisions to make.  But its all good when I get to bake.  I needed a picker up so I wanted to bake something out of the ordinary.  These cupcakes are definately out of the norm with Tabasco sauce, and tomato soup.   Please do not be alarmed by the ingredients in the cupcake.   It's taste so good especially with the extra spice. 

Bloody Mary Cupcakes

Bloody Mary Cupcakes

Bloody Mary Cupcakes



2 cups all-purpose flour
3/4 tsp baking soda
1tsp ground cinnamon
1 tsp celery salt
1/2 tsp freshly ground black pepper
1 stick unsalted butter (room temperature)
1 1/8 cups packed light brown sugar
2 large eggs (room temperature)
1 1/2 tsp Tabasco sauce
1/4 tsp Worcetershire sauce
1/4 cup vodka
1 1/2 tsp red food coloring
3/4 cup condensed tomato soup

Cayenne Vodka Buttercream

3 2/3 cups powdered sugar
2 sticks unsalted butter (room temperature)
1 tsp celery salt
2 tblsp plus 2 tsp milk
2 tsp lemon juice
2 tsp vanilla extract
2 tsp vodka
1 tsp cayenne pepper


1.  Preheat the oven to 350 degrees F.  Line cupcake pan with cupcake liners.  Set aside.

2.  In a medium bowl, combine flour, baking soda, cinnamon, clery salt and black pepper.  Set aside.

3.  Using an electric mixer on medium speed beat butter lightly,  Add sugar, mixing lightly.  Add egss beating until light and fluffy.  Add Tabasco, Worcetershire, vodka, and food coloring mixing, until well combined.  Alternate between adding soup and flour mintures in four additions, beginning and ending with flour.

4.  Divide batter evenly among the cupcake liners and bake for 18 to 22 minutes or until tester comes out clean when inserted in cupcake.  Cool on wire rack for 5 minutes.  Remove cupcakes from the pan and cool compeletly.

5.  For frosting sift the podered sugar in a medium bowl.  In the bowl of an electric mixer, cream butter and celery salt together, for 1 minute.  Add podered sugar and milk, alternating between the two.  Beat until combined.  Scrape sides of the bowl.  Add lemon juice, vanilla, vodka, and cayenne pepper.  Mix until combined.  Beat mixture on high for 5 to 9 minutes until light and fluffy.

6.  Transfer frosting to pastry bag with a pastry tip attached.  Frost the completely cooled cupcakes.  Serve.

Recipe adapted from Intoxicated Cupcakes and Food Network

Monday, September 10, 2012

Lemon Bundt Cake

lemon bundt cake
This past weekend I had my weekend all plan out.  Go to the consignment sale with friends, go house shopping, clean guest room, take kids to the park, and of course bake.  Ha! Two of those things happened.  I had a blast with my friends at consignment sale and I baked.  My kids had their little friends over so they did not even pay me any attention.  I was too humid me to go house shopping.  I got in my lazy zone, and just watched movies and surf clothing stores online. 

Even though I baked my baking did not happen until quarter to 12 am the next day.  My original plan was to bake a chocolate dessert.  But for some reason somebody used my heavy cream in their pasta dish.  Hmm. 

  So what does a gal do, just improvise.  I made this wonderful Lemon Bundt cake.  It is not overpowering sweet, but the lemon taste just gives that wonderful warmth feeling.  This cake is moist and tender. 

Lemon Bundt Cake ( adapted from Cook's Illustrated )



3 lemons, zest grated and saved, then juiced for 3 tablespoons juice
3 cups unbleached all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp pure vanilla extract
3/4 cup low-fat buttermilk
3 large eggs, room temperature
1 large egg yolk, room temperature
2 1/4 sticks unsalted butter, room temperature
2cups sugar (14 ounces)
2 - 3 tablespoons fresh lemon juice
1 tblsp buttermilk
2 cups confectioners' sugar
  1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 12-cup Bundt pan with nonstick baking spray with flour (alternatively, brush pan with mixture of 1 tablespoon flour and 1 tablespoon melted butter). Mince lemon zest to fine paste (you should have about 2 tablespoons). Combine zest and lemon juice in small bowl; set aside to soften, 10 to 15 minutes.
  2. Whisk flour, baking powder, baking soda, and salt in large bowl. Combine lemon juice mixture, vanilla, and buttermilk in medium bowl. In small bowl, gently whisk eggs and yolk to combine. In standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with rubber spatula. Reduce to medium speed and add half of eggs, mixing until incorporated, about 15 seconds. Repeat with remaining eggs; scrape down bowl again. Reduce to low speed; add about one-third of flour mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition (about 5 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. Scrape bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Scrape into prepared pan.
  3. Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes.
  4. While cake is baking, whisk 2 tablespoons lemon juice, buttermilk, and confectioners' sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable (mixture should leave faint trail across bottom of mixing bowl when drizzled from whisk). Cool cake in pan on wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack. Pour half of glaze over warm cake and let cool for 1 hour; pour remaining glaze evenly over top of cake and continue to cool to room temperature, at least 2 hours. Cut into slices and serve.

Friday, September 7, 2012

Friday Cocktail: Baileys & Ponche Kuba Chocolate Chip Pudding Trifle

Baileys & Ponche Kuba Chocolate Chip Pudding Trifle

    Its' Friday! It's Friday! It's the end of the week and the last day. So what are you going to do?  How about have some Caribbean flavor in your life.  If you follow  Never Dessert You on a regular basis, you may already know I was born and raised on the beautiful island of St. Thomas.  I miss my birthplace, but that does not mean I cannot bring my Caribbean flavor in Atlanta, GA. 

   My mom last visit to Atlanta she brought some alcohol for me.  Alcohol in the Caribbean is so cheaper than in the states.  Of course I love to have a nice mixed drink once in a while, so when I opened the box and saw Ponche Kuba my heart did a happy dance.  For those who are not familiar to Ponche Kuba it is a Caribbean rum cream.  It is almost similar to eggnog but not quite, more with light spiced vanilla rum.  It is smooth, sweet, rich and delicate. 

    What goes with Ponche Kuba?  I said why not some Hennessy?  But I was skeptical of using the Hennessy in the chocolate.  So to stay with the cream flavor I used good ole Bailey's.  Baileys mixed in with the chocolate pudding layered with chocolate chips and the Ponche Kuba mixed in with vanilla pudding.

Baileys & Ponche Kuba Chocolate Chip Pudding Trifle

 Baileys & Ponche Kuba Chocolate Chip Pudding Trifle slightly adapted from Bakers Royale


1 1/2 cups crushed chocolate chip cookies

Chocolate Pudding

1/3 cup cornstarch
1/2 cup granulated sugar
Pinch of salt
3 cups cold whole milk
1/4 tsp espresso powder
1 cup chopped dark chocolate (I used Ghiradelli)
1/2 cup Baileys
1 tbsp vanilla extract


Combine cornstarch, sugar, salt, milk, and espresso powder in food processor or blender and pulse until well blended.   Alternatively, combine all ingredients in a bowl and whisk vigorously.  Transfer mixture to a heat proof bowl and place over boiling water for 15-20 minutes, stirring occasionaly.  Pudding is set when mixture coats the back of the spoon.  Add chocolate and stir to combine.  Add vanilla.  Pour through sieve into another bowl to remove lumps.  Add Baileys and stir to combine.

Vanilla Pudding

1/3 cup cornstarch
1/2 cup granulated sugar
Pinch of salt
3 cups cold whole milk
1/2 cup 4 tbsp Ponche Kuba
1 tbsp vanilla extract


Combine cornstarch, sugar, salt, and milk in food processor or blender and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over boiling water for 15-20 minutes, stirring occasionaly. Pudding is set when mixture coats the back of the spoon. Add vanilla and stir to combine. Pour through sieve into another bowl to remove lumps. Add Ponche Kuba and stir to combine.


1.  Transfer puddings to pastry bag with a large round pastry tip.  Use a separate pastry bag for each pudding.
2.  Pipe chocolate pudding at the bottom of glass.  Sprinkle crushed chocolate chips on top.  Pipe vanilla pudding on top.  Repeat until glasses are filled.
3. Garnish with dark and white chocolate shavings or curls.  Serve

* Glasses purchased from ROSS

Thursday, September 6, 2012

Lemon Trifle with Berries

Lemon Trifle with Berries

Hi Desseritas.  I needed to get rid of the berries in my house, so I can start on the fall baking.  I cannot wait to share the awesome treats I plan to make.  What better way to get rid of the summer berries than do a trifle?  I cheated on this one and purchased Sara Lee pound cake in the frozen aisle.  But I did make my own lemon curd and whipped cream :).

The recipe is fairly easily.  Use your favorite lemon curd, purchased from store or homemade and fold in the whip cream.  Layer the cake on the bottom of the dish, brush with Amaretto or Grand Marnier liquor, scoop out a spoonful of the lemon whip cream, and top with berries.  Repeat the layers and then top with more whipped cream without the lemon cream and garnish with more berries.

Lemon Trifle with Berries

Monday, September 3, 2012

Orange Pecan Biscotti

Orange Pecan Biscotti
     Happy Labor Day!   Are you having a cookout, going to the parade, or shopping?  For me I am enjoying the day home with my family. Even though in a few hours my four day vacation from the corporate world ends, I am enjoying the time at home.  I remembered when I could not wait to get into the corporate field, now I am like its ok.  Now don't get me wrong.  I love and appreciate my job.  But at times, I wish I could work from home part time and still make the salary I have.  I have to drive 45 minutes to work, and I work in the heart of downtown Atlanta.  Right there just tells you the traffic I  have to deal with in the morning to work and the evening going back home.
    I work full time as a senior accountant going on eight years for an architecture-engineering firm.  My job is very flexible and my boss trusts me to do what I do without micromanaging me.  I am very blessed to have the job I have and still have the opportunity to grow in the firm.  But if they had a Kenmore oven and stove, with a Kitchen Aid mixer in the cafe, OMG  I would be in heaven.
    Ok enough of me, let's get to the biscotti. 
Orange Pecan Biscotti
    If you are not familiar with biscotti, it's an Italian biscuit.  Biscotti's are long and crunchy that is baked twice, usually used to dip in tea, or coffee.  I would even dip them in hot cocoa.  Why not? 
    My kitchen smelled so fragrant with the orange aroma and the candied pecans.  These biscotti's are slightly crisp, sweet with the orange flavor that makes you sigh when you take that first bite.

Orange Pecan Biscotti


3 1/4 cups unbleached all-purpose flour
1 tbsp. baking powder
1/3 tsp. salt
1 1/2 cups sugar
1 1/4 sticks unsalted butter melted
3 large eggs
1 tbsp. orange extract
1 tbsp. Grand Marnier
1 tbsp. orange zest

Candied Pecans
1 cup chopped pecans
1 large egg white
1/2 cup granulated sugar
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 large egg white


Preheat oven to 300 degrees F.  Line a baking sheet with parchment paper.  In a bowl, whisk egg white until it foams into small white bubbles.  Add sugar, cinnamon, nutmeg, and salt.  Whisk until thick and opaque.  Add pecans and toss to coat. Once thoroughly coated spoon onto baking sheet and bake for 15 minutes or until toasted and golden brown.  Set aside  to cool on a wire rack.

Increase oven heat to 350 degrees F.  Line baking sheet with parchment paper.  Sift the flour, baking powder and salt into a  medium bowl.  In a separate bowl mix sugar, melted butter, eggs, extract, liqueur and zest in a large bowl.  Add flour mixture to egg mixture, and stir with wooden spoon until well blended.  Mix in pecan mixture.

Divide dough in half.  Flour hands to prevent sticking to batter and shape each dough into a log.  Transfer log to baking sheet.  Whisk egg white in small bowl until foamy.  Brush egg white over the top and sides of each dough log.

Bake logs for 30 minutes, until golden brown. Rotate sheet at fifteen minutes to bake evenly.  Keep oven on at 350 degrees temperature. Cool completely on wire rack for 25 minutes. Remove parchment paper, transfer to work surface.  Using a serrated knife, cut logs diagonal into 1/2 inch wide slices.  Arrange slices, cut side down on bake sheet.  Bake for 12 minutes.  Turn over and bake until color for 8 minutes.  Transfer to rack and cool.  Store in airtight container at room temperature.

Recipe slightly adapted from Smitten Kitchen who adapted from Bon Appetit and Joy the Baker

Saturday, September 1, 2012

Sour Cream Coffee Cake

sour cream coffee cake

   I love coffee cakes.  The best part is always the streusel on top.  The best part about coffee cakes is you can eat them for breakfast, lunch and dinner.  It's one of those desserts you can't ever say you are tired of. 

sour cream coffee cake
   It's the weekend Desseritas, so make sure you have a great one since it will be a long weekend due to the Labor Day Holiday. 

Sour Cream Coffee Cake

1 1/2 sticks unsalted butter (room temperature)
1 1/2 cups granulated sugar
3 large eggs (room temperature)
1 1/2 tsp. pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt

1/4 cup packed light brown sugar
1/2 cup all-purpose flour
1 1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
3 tbsp. cold unsalted butter, cut into pieces
3/4 cup walnuts, optional

1/2 cup confectioners' sugar
2 tbsp. real maple syrup


1.  Preheat oven to 350 degrees F.  Grease loaf pan or 10-inch bundt pan. 
2.  In a bowl sift flour, baking powder, baking soda, and salt. In a separate bowl for the streusel, mix the brown sugar, flour, cinnamon, salt and butter.   Pinch together with your fingers until it forms a crumble.  Mix in the walnuts, if desired.
3.  In an electric mixer cream the butter and sugar with the paddle attachment on medium high speed for 4-5 minutes, until light.  Add eggs one at a time, scraping the bowl after each has mixed in.  Add the vanilla extract and sour cream.  Turn the mixture down to low, add the flour mixture.  Mix batter until  just combined.  Turn mixer off and stir batter with spatula to make sure the batter is fully incorporated.
4.  Spoon batter into pan, spread out with a knife and tap pan, to make sure batter is even in the pan.
5.  Scatter streusel over the top of the batter and push with fingers the streusel in the center of the dough.  Bake for 50 to 60 minutes, until the cake tester comes out clean.
6.  Cool on a wire rack for 30 minutes.  Invert onto a cake plate.  Whisk the confectioner's sugar and maple syrup and 4 tablespoons of water.  Add more water if necessary for a thinner glaze. Drizzle on top of cake.  Serve.

Recipe adapted from Barefott Contessa

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