Chocolate Chip Cake with Cookie Dough Frosting

Chocolate Chip Cake with Cookie Dough Frosting
So I have a little thing to tell you guys and I hope you won’t be mad at me. For Lent I’ve decided to eat clean (except for 2 meals a week). Gah, I’m scared but totally committed so wish me luck. Joel wasn’t too thrilled when I informed him on what I had decided but he’ll get over it. He gets free catered lunch every day from all kinds of yummy restaurants so he can get his fill of junk food then.
Chocolate Chip Cake with Cookie Dough Frosting
That being said, I figured I should share this delicious dessert we had for Valentine’s day before I bid farewell to sugar. I gave Joel a bunch of different dessert options and this is what he chose. He is a cookie dough fanatic so it was kind of a no brainer.
Chocolate Chip Cake with Cookie Dough Frosting
The butter and brown sugar in the cake and frosting really make this taste like a complete cookie dough fest. And I am totally digging recipes with instant pudding mixes. They make everything so moist and delicious.

You can’t really go wrong with a moist yellow cake dotted with chocolate chips smothered in a cookie dough frosting. Plus, it’s incredibly rich so a little piece goes a long way. Try it and enjoy all the sugar on my behalf.
Chocolate Chip Cake with Cookie Dough Frosting
Chocolate Chip Cake with Cookie Dough Frosting
recipe from Mother Thyme

1 cup all-purpose flour
3.4 oz. box instant vanilla pudding (just the mix, do not prepare)
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 tsp. salt
3/4 cup milk
1/4 cup butter, melted and cooled
2 Tbsp. sour cream
1 large egg
1 tsp. vanilla
1 cup semi-sweet chocolate chips

Cookie Dough Frosting:
6 Tbsp. butter, softened
1 1/2 cups powdered sugar
1/2 cup brown sugar
1-2 Tbsp. milk
1 tsp. vanilla extract
3/4 cup mini semi-sweet chocolate chips

1. Preheat oven to 350 degrees F. Grease an 8-inch square or round pan and set aside.

2. In a large bowl, mix together flour, pudding mix, brown sugar, granulated sugar and salt. In another bowl, whisk together milk, butter, sour cream, egg and vanilla.

3. Slowly pour wet ingredients into dry ingredients, stirring as you do so. Mix until the batter just comes together then stir in chocolate chips. Pour batter into prepared pan.

4. Bake for 35-45 minutes or until golden and a toothpick comes out clean. Let cool for 5 minutes then remove from pan (you can also leave it in the pan if you want to serve it that way.

5. For the frosting: cream together butter and sugars. Add vanilla and a small amount of milk. Keep adding milk until desired consistency is reached. Mix in mini chocolate chips. Frost cake once it has cooled completely.
Chocolate Chip Cake with Cookie Dough Frosting


Lemon Coconut Poke Cake

Remember the lemon curd from Monday? Well, this is the reason behind it, Lemon Coconut Poke Cake.

Not only is this cake super easy to make but it tastes absolutely amazing. The flavor combination of lemon and coconut screams summer and was perfect for the high 90s weather that my mom’s birthday brought.Edited-3

The sweetened condensed milk and cream of coconut brought some sweetness to the cake while the lemon curd brought some bright zingy-ness. And who doesn’t love Cool Whip? It’s incredibly moist and almost soggy, but not in a bad way. Like a kicked up tres leches cake, yum! It was just perfect and I foresee it appearing in my future quite often.Edited-1

Lemon Coconut Poke Cake
recipe slightly adapted from Taste and Tell

1 (16.25-oz) white cake mix + required ingredients
1 (14-oz) can sweetened condensed milk
1 (15-oz) cream of coconut (usually found with the drink mixers)
2 cups lemon curd
1 (8-oz) container Cool Whip Lite, thawed
2 cups sweetened coconut

1. Mix and bake white cake according to package directions. Remove cake from oven and poke all over with a wooden skewer.

2. Whisk together sweetened condensed milk and cream of coconut together and pour over warm cake. Allow cake to cool on cooling rack.

3. Spread lemon curd over cooled cake. If you are not serving the cake right away, cover with plastic wrap and refrigerate. To serve, spread Cool Whip over the lemon curd and sprinkle with coconut. Enjoy!

Funfetti Cake Roll


Last week I promised a fun themed week featuring some yummy treats I whipped up for Noah’s birthday and his party. His birthday involved lots and lots of sprinkles…like a buy in bulk kind of ridiculousness. If you haven’t guessed yet, the theme is funfetti. Noah knows where it’s at and believes sprinkles make everything better.


The first recipe I’m going to share is the cake I made for actual birthday. I went all lazy food blogger for his party and ordered a cake from our favorite bakery. It was amazing and something I could have never done on my own…see.


Anyway, back to the cake I actually made. One of my favorite desserts is a pumpkin cake roll that my mom makes but I have always been too intimidated to make my own attempt at it. When I found this recipe though, I knew I would have to give it a try for Noah because not only does he love sprinkles but he loves whipped cream too.


This ended up being a lot easier than I had anticipated and looked so fun and festive for the birthday boy. The sponge cake was light and fluffy and don’t even get me started on the whipped cream. Can you believe I have never made it homemade before? It was so easy and unbelievably delicious. And of course the sprinkles made it that much better.

I decided put trick candles in it and this was his reaction. Whaaaa?

Cake 1

He enjoyed unrolling it and eating it with his hands. This is the perfect, not too sweet birthday treat for any love in your life.

Cake 2

Funfetti Cake Roll
recipe from Shugary Sweets

For the cake:
3 eggs
1 cup granulated sugar
1/3 cup water
2 tsp. vanilla extract
1 cup all purpose flour
1 tsp. baking powder
1/4 tsp. kosher salt
1/4 cup powdered sugar (for dusting towel)

For the filling:
1 1/2 cup heavy cream
1/4 cup granulated sugar
1 tsp. vanilla extract
1/2 cup sprinkles (jimmies)
1. Line a 15x10x1 baking sheet with parchment paper. Spray with baking spray (or grease and flour). Set aside. Sprinkle powdered sugar onto a large, clean dish towel (same size or bigger than baking sheet). Set aside.

2. In a large mixing bowl beat eggs for 2-3 minutes. Add sugar, water and vanilla and beat an additional minute until fully incorporated. Beat in flour, baking powder and salt. Pour into prepared baking sheet. Bake in a 375 degree oven for 11-13 minutes.

3. Remove from oven and immediately flip cake onto powdered sugar towel. Peel off parchment paper. Place a clean sheet of parchment paper over back of cake and roll cake up in towel carefully (from short end to short end). Cool for one hour.

4. To make filling, beat heavy cream for several minutes until soft peaks form. Add in granulated sugar and vanilla and continue beating until desired consistency. Very gently, fold in sprinkles. Try not to over stir the sprinkles or the colors will start to bleed.

5. When cake is cooled, unroll gently. Remove parchment paper and spread filling in the cake. Re-roll the cake without the towel. Sprinkle with extra powdered sugar or sprinkles, if desired. Refrigerate cake on a plate with plastic wrap over the top. Serve and enjoy! This cake is best served within 1-2 days.

Double Crumb Coffee Cake

Double Crumb Coffee Cake 8
My little guy turns 3 today…..3!!!!!!! I can’t believe it. We have a special day planned filled with all his favorite things. The pool, putt putt golf and Hu Hot top the list. Hu Hot you ask? It’s his absolute favorite restaurant. Without fail, when we ask him where he wants to go for dinner he always answers with Hu Hot. He is obsessed. One time after church we went out for lunch and he was not pleased with our choice. When he was talking to my mom on the phone later that day he told her “Noah had Red Robin for lunch, not Hu Hot” in the most pathetic, sad little voice I have ever heard. So needless to say, that is where we are going tonight to celebrate. Yesterday was my birthday and he thought we should go there to celebrate my day too. Goof.
Double Crumb Coffee Cake 7
So in honor of my dude’s birthday, I am sharing a recipe that he and his daddy whipped up one Saturday afternoon for me. It was ridiculously decadent and took them three times as long as it would have taken me. But it was so darn sweet and I’m mad at myself for not snapping some photos of the process and aftermath. It literally looked like a tornado went through my little kitchen.
Double Crumb Coffee Cake 3
I knew it would be good since the recipe is from Joy the Baker’s cookbook…no brainer. I have to admit though, I was a little leery of the cocoa powder in the filling but it added a delicious, unexpected layer of flavor to the traditional coffee cake. And the crumb topping is just insane. I love me some streusel and this just goes above and beyond anything I could have dreamed.
Double Crumb Coffee Cake 13
This really is a dessert in my opinion but if you want to be a rule breaker, go ahead and eat a huge hunk for breakfast. We won’t tell.
Double Crumb Coffee Cake 16
Double Crumb Coffee Cake
recipe from Joy the Baker Cookbook

For the topping:
1 3/4 cups granulated sugar
1/2 tsp. salt
2 cups all-purpose flour
1 Tbsp. ground cinnamon
1/2 cup (1 stick) butter, softened

For the filling:
1 cup packed light brown sugar
1 1/2 Tbsp. ground cinnamon
1 tsp. freshly grated nutmeg
3 tsp. unsweetened cocoa powder
1/2 tsp. salt

For the cake:
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
1/3 cup packed light brown sugar
2 tsp. vanilla extract
3 large eggs
3 3/4 cups all-purpose flour
2 1/2 tsp. baking powder
1 1/4 tsp. salt
3/4 cup sour cream
1 1/4 cups whole milk

1. Preheat oven to 350 degrees F. Grease and flour a 9×13 inch baking pan and set aside.

2. To make the topping: whisk together the sugar, salt, flour and cinnamon. Add the butter and stir until it’s thoroughly combined and resembles moist, coarse meal. Set aside.

3. To make the filling: whisk together the brown sugar, cinnamon, nutmeg, cocoa powder and salt. Set aside.

4. To make the cake: in the bowl of a stand mixer with a paddle mixture, beat the butter and sugars together until light and fluffy, about 4 minutes. Mix in vanilla. Add the eggs, one at a time, beating well after each addition. Scrape down bowl.

5. In a medium mixing bowl, combine flour, baking powder and salt. In a small bowl, whisk together the sour cream and milk.

6. On low speed, add half of the flour mixture to the batter. Then incorporate 1/2 of the sour cream mixture. Add 1/2 of the remaining flour and mix, then the remaining sour cream. Mix until barely incorporated and add the remaining flour. Finish incorporating flour with a spatula to ensure it’s thoroughly combined.

7. Spread half the batter into the prepared pan and sprinkle the filling mixture on top. Dollop the remaining batter on top and carefully spread out with a spatula. Use a butter knife to swirl the filling into the batter. Sprinkle the topping evenly over the batter and bake for about 55-60 minutes, or until golden brown. Check doneness with a skewer (it should come out clean).

8. Remove from the oven and let cool for 20-30 minutes before serving.

Festive Valentine’s Cake

Valentine's Cake 6
I love festive sweets and treats so whenever a holiday rolls around I jump on the chance to make something cute and kitchy. And this is the official one for Valentine’s Day people (but don’t worry, I may have other things up my sleeve too). I originally came across this idea on Pinterest when I saw it in a red, green and white theme for Christmas and thought, why not for Valentine’s Day? I clicked over to the original blog and saw that she already had that thought…and integrated chocolate into the mix which is perfect for this lovely hallmark holiday. Don’t get me wrong, I enjoy Valentine’s Day but it’s kind of hard to consider a holiday if you ask me. But, it gives me a reason to make pretty, sprinkly, pink things so I guess I’ll go with it.
Valentine's Cake 3
The original recipe uses pink, red and black swirled cake to make a fun pattern but I have never liked the combination of pink and red. They don’t go and it bothers me. Call me crazy, maybe I am? I just couldn’t do it. So instead I went with a light pink, fushia and black. It still turned out very cute and Valentine’s-y. Especially because of those adorable itty bitty heart sprinkles. Love.
Valentine's Cake 5
Another Pinterest find….how to make a cake mix taste like a bakery quality cake. I like using cake mixes as a starting point but I just can’t stand the idea of not doctoring them up somehow so when I saw this little idea I kept it in the back of my mind for future use. And this was the perfect time to put it into play. Random side note: that last sentence sounded sports-related…Joel is already sports obsessed and now his job revolves around sports… It’s not good for my brain.
Valentine's Cake 11
Ok, back to the cake mix trick. To make it taste oh so much better, replace the water in the recipe with milk (I used skim), add an extra egg for richness and replace the oil with double the amount of butter. Oh yeah, delicious. It came out super moist and if I wasn’t the one who had made it, I would have never guessed it started with a mix.
Valentine's Cake 9
For step by step photos of the process, click here.
Valentine's Cake 10
Festive Valentine’s Cake
recipe from Cooking with Sugar

1 box white cake mix
Water, vegetable oil and eggs called for on cake mix box (or milk, butter and eggs as statedd in directions above)
1 box dark chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box (or milk, butter and eggs as statedd in directions above)
Black food coloring (I use Wilton Food Coloring Gel)
Red food coloring (I use Wilton Food Coloring Gel)
1 (12 oz) can white frosting
Colored Sprinkles

1. Heat oven to 325°F. Generously grease a 12-cup bundt cake pan. Make cake batters as directed on boxes. Divide the white cake into two separate bowls.

2. Add some red food coloring to one bowl and mix to the desired shade of pink.  Then, add red to the other and mix to the desired color red.

3. Pour 2/3 of the chocolate cake batter into a bowl and mix with a few drops of the black food coloring. Discard the remainder of the batter or use it for cupcakes. (You only need 2/3 of the chocolate cake batter, because if you use the whole thing in won’t fit in the tube pan).

4. Pour 1/2 of the chocolate cake mix into the bottom of the greased pan. Carefully pour the pink over the chocolate, making sure you don’t stir it. Just pour it on top.

5. Then, carefully pour the red batter over the pink batter and pour in the remainder of the chocolate.

6. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes.

7. Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes.

8. Once cake is cool, equally divide your frosting into 3 bowls. Use the food coloring again to make one bowl red, one bowl pink and leave one white.

9. Microwave each bowl of frosting for a few seconds on high until it is smooth enough to drizzle over the cake (about 10-15 seconds). With a spoon, drizzle the pink frosting back and forth around the whole ring in a striping pattern until you use it all. Then do the same with the red and then the white.

10. Sprinkle with colored sprinkles if using. Set cake aside to dry. Store loosely covered and unrefrigerated. Cake can be made a day or two in advance.
Valentine's Cake 7

Pumpkin Cinnamon Roll Sheet Cake

Pumpkin Cinnamon Roll Sheet Cake
I really wish I had better pictures so you could truly know the amazingness that was this cake. I kind of put off making this until the last minute for a gathering so I only had time to snap some quick pictures but it was so yummy that I wanted to make sure I shared it with you during prime pumpkin season.
Pumpkin Cinnamon Roll Sheet Cake
I love pumpkin, cinnamon rolls and cake for that matter so I knew combining them would be good….really good. And it was. The pumpkin with the buttery cinnamon swirl is what I loved about this delectable dessert. Don’t worry about all the calories, they were rich so a small piece will be enough to satisify you! This would be the perfect dessert to share at Thanksgiving!

Pumpkin Cinnamon Roll Sheet Cake
recipe from Picky Palate

1 box yellow cake mix
4 eggs
1/2 cup canola or vegetable oil
1/2 cup milk or buttermilk
3.4 ounce box vanilla instant pudding mix
1/2 cup sour cream
15 ounce can pumpkin
1 stick (8 tablespoons) unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
3/4 cups powdered sugar
1/4-1/2 cup heavy cream (start w 1/4 cup and add a little more cream if needed)

1. Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray.

2. Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.
Pumpkin Cinnamon Roll Sheet Cake
3. Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.
Pumpkin Cinnamon Roll Sheet Cake
4. Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day.
Pumpkin Cinnamon Roll Sheet Cake
Makes 16 to 20 squares

Apple Streusel Cake with Cream Cheese Glaze

Apple Orchard
See these apples? We picked them….for free. And we took them home…for free! Seriously people, nothing is free anymore. I found out about this cute little orchard owned by the city last year but we never got around to checking it out. So when I heard that the apples were ready this year I put it as top priority in my phone’s to-do list. I take my lists VERY seriously.
Picking Apples
So we headed to the orchard and had a great time picking the apples.
Joel Picking Apples
Good thing that boy of mine is so tall!
Apple Streusel Cake
Many of the apples we brought home were dedicated to Noah’s favorite snack, lala, known to normal people as applesauce. We are still not sure where he came up with that one. To use up the rest of the apples, I went through all my recipes I have saved to find some yummy apple options.
Apple Streusel Cake
This was the first recipe I found and after giving Joel tons of options, it was his hands down favorite. I will be sharing another of his must have picks later. It was even Noah’s top choice (after lala of course). Whenever we give him two options he always picks the second one, no matter what it is. I’ll admit we sometimes use that to our advantage.  Anyway, I asked him if he wanted apple cake or apple pie. His response: “apple cake.” I reversed the order and: “apple cake.” I asked several more times with a conclusive result of: “apple cake mama.” Apple Streusel Cake

You can’t really blame them can you? Apple cake with streusel and a glaze…I’m totally with them! I don’t care for fruit in dessert all that much but I can absolutely get behind this.

Apple Streusel Cake with Cream Cheese Glaze
recipe from Lauren’s Latest

For the cake:
1 1/3 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup granulated sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup peeled, diced apple (1/4 inch pieces)
1/3 cup canola oil
2 eggs
1/4 cup low fat buttermilk
1/4 cup low fat sour cream
1 teaspoon vanilla extract

For the streusel:
3/4 cup oats
1/2 cup all purpose flour
1/2 cup sugar
1/3 cup butter
1/2 teaspoon cinnamon
1/2 cup walnuts

For the glaze:
3 oz. softened cream cheese
1 1/2 tablespoons softened margarine or butter
2/3 cup powdered sugar
1/4 teaspoon vanilla
3 tablespoons milk, or enough to make it a glazing consistency

1. Preheat oven to 325 degrees. Spray 9-inch spring form pan with non-stick cooking spray and set aside.

2. In a large bowl, whisk all dry ingredients together. Make a well in the center and pour all wet ingredients in. Slowly start mixing the wet ingredients into the dry and stir until just combined. Toss in apple pieces and stir. Pour batter into prepared pan. In a small bowl, stir all ingredients for streusel together until butter pieces are small chunks found throughout mixture. Sprinkle over top of cake and bake 45-55 minutes or until toothpick comes out clean when inserted. Remove from oven and cool.

3. Before serving, whip cream cheese and margarine together until smooth. Stir in powdered sugar, vanilla and milk until smooth and runny. Add the milk slowly until desired drizzling consistency is reached. Un-hinge spring form pan and place cake on serving platter. Drizzle with glaze and serve.