cream cheese

White Chocolate and Raspberry Bundt Cake

~ Laura ~ Leave a comment

13921020_525218631018503_183651627653657419_nSometimes I have a deep desire to get my hands dirty. The other day was one such day. I hate gardening so I prefer to dirty my hands while baking; and if I am going to get my hands dirty making it, then I want to make something so good you can’t help but purposely getting it on your fingers so you can indulge in your inner child and lick your fingers! This bundt cake recipe is one such recipe.

I decided I wanted to use my bundt pan to make something so delicious it would make the person eating it close their eyes and savor each and every bite! I took to Google Images to eat with my eyes and found a picture of a white chocolate raspberry bundt cake and I was sold. Not only was this recipe easy, but I had 3/4 of the ingredients already at home, so it was a win-win for me. I went to Baked in Arizona’s website and found the post which matched the photo and the rest is baking history. As with many recipes I find, I did tweek it to fit my style, but you can find the original here.

INGREDIENTS:
Cake:
1 16.5 oz. pkg white cake mix (not vanilla or you won’t taste the white chocolate as much)
1 (3.3 ounce) pkg instant white chocolate pudding
1 c. sour cream
4 lg. eggs
½ c. water
½ c. oil
1½ c. white chocolate chips, pulsed slightly in a blender or chopped finer.
1 c. raspberry pie filling ( I had frozen raspberries in my freezer so I made a quick “sauce” instead of pie filling using a cornstarch slurry it thicken it).
Frosting:
½ c. white chocolate chips
4 oz. softened cream cheese
2 tbsp. softened butter, not melted
½ tsp. vanilla
1 c. powdered sugar
Topping: (optional)
Pint of store bought or fresh raspberries for decorating

INSTRUCTIONS:
13925403_524943887712644_1544970364438007161_nGrease and flour a bundt pan ( I used a baking spray and flour). From reading the comments on Baking in Arizona’s page many people stated even using a nonstick bundt pan requires prepping the pan with grease and flour.). Preheat  oven to 325 degrees. Mix all cake ingredients together in a mixing bowl with an electric mixer or by hand (but make sure to get all dry ingredient incorporated. Fill bundt pan with half the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter just as you would do for a marbled cake. Use a knife to swirl the filling through the cake without scraping the sides or bottom of the pan. Pour other half of the batter over the raspberry filling. Cook 1 hour and test the center with a toothpick or knife. If it comes out wet cook in 3-5 min. intervals until it does. Remove pan from oven and let cool on a rack. After cooling for 20 minutes, gently run a knife around the outside and inside edges. Place serving dish on top of pan and flip to release. 13895188_524962731044093_7641992205533173804_n
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While the cake was baking I made the frosting. In a medium sized bowl, melt white chocolate chips in the microwave in 15 sec. bursts stirring well after each time. Let chocolate cool for 3 mins and add cream cheese, butter, vanilla and powdered sugar. Mix well with electric beaters or by hand until it is smooth. I waited until the frosting cooled slightly and the cake cooled a little more before frosting so it would coat it in a thick slather and not melt off into a pool on the plate. I also topped my with raspberries for decoration and for a hint of what is inside!
This bundt cake was a huge hit at work (as you can see in the photo below) and a huge hit with me for getting my hands dirty while baking. This cake recipe could easily be turned into cupcake, rounds or a sheet cake for just as delicious treat!
They say a picture is worth a thousand words, and I think it definitely speaks for how delicious this cake was, so I leave you with this gem!13902764_525265141013852_5704032698204061008_n

THREE INGREDIENTS!

~ Laura ~ Leave a comment

Whomever thought to crush cookies to make them in to fake truffles is a genius! I mean come on! Three ingredients and the short time of creating such deliciousness can’t be beat!

I may have gone a little over board on buying Girl Scout cookies this year. Who am I fooling .. I do it EVERY year! I tell myself that I am just being helpful and kind by buying so many, but really I just love me some Thin Mints and Carmel de lites (formerly known as Samoas). So of course I receive 3/4 of the boxes I have ordered and decide it is time to go on a diet because I obviously love to punish myself and make dieting even more hard than it already is!

I used one box of Thin Mints to top some delicious brownies that I slathered in chocolate ganache for a get-together at a friends house a few weeks ago. Then it was an co-workers birthday, so I decided to finish of my supply of Thin Mints to make Thin Mint Truffles – you can also make these with Oreos, which I believe this idea started (don’t quote me on it though). I added some peppermint extract to my melted chocolate just to give it a little kick – so my truffles actually had four ingredients, but who’s counting!

Ingredients:
2 sleeves Thin Mints
4 oz. softened cream cheese
8 oz. melted chocolate chips or candy melts

Directions:
In food processor add Thin Mints and pulse until fine crumbed. Add in softened cream cheese and pulse until crumbs and cream cheese form a “dough” consistency. Line small sheet tray or plate with parchment paper. Scoop dough out with a teaspoon and roll between your palms into a small ball. Once all dough is formed into balls place in fridge to chill. While balls are firming in the fridge, pour chocolate chips or candy melts into a microwave safe bowl and heat in 2 or 3 – 30 second intervals stirring well between sessions so that you don’t burn the chocolate or candy melts. Also, by stirring throughly you are spreading the heat around which will help melt more chocolate. You don’t want to melt the chocolate completely using the microwave or the chocolate will become too hot and not set correctly. You want the chocolate to be about room temp. – this is “faking” tempering chocolate so that it will set at room temp. Once the chocolate is ready (this is where I added the peppermint extract and stirred it through), remove your truffles from the fridge and start rolling one-by-one to coat. Set back on parchment paper and let set up at room temp – or at least try to – before eating.

ENJOY!