Luscious Lemon Loaves

I know I've been so good about avoiding alliterations (oh there I go again) but sometimes I just can't help myself. But now that you've read luscious lemon loaves, aren't you intrigued to know more?

At any rate I hope so because that's what I am focusing on today. This past Sunday we celebrated Mother's Day, my boyfriend's 21st birthday, and his brother's confirmation all in one shot. I baked these loaves and they turned out to be a  huge hit: one standard-sized loaf for my boyfriend's mother, and a baby loaf for the rest of the guests.

Making smaller loaves also aided me in feeling less guilty about the sheer decadence of this recipe. I know pound cake received its name from the ingredient list of a pound of each sugar, eggs, flour, and butter, but wow did I feel guilty when I dropped the contents of a 1 lb box of butter and 8 whole eggs into my mixing bowl.

Oh and did I mention that it gets a coating of lemon syrup and lemon glaze? 

Hence the term luscious. The syrup seals in the moisture and the glaze sets it right over the top. With a dozen fresh lemons, tons of butter and sugar, how could these have possibly turned out badly?

I'd love to try this out with the substitution of fresh strawberries or blueberries, or any fresh fruit for that matter. Fruit and cake, as long as it's not fruitcake always receive an A+ in my recipe book.

At this point you may be asking yourself "how do you top luscious lemon loaves?"

Answer: White. Chocolate. Filled. Snickerdoodles.

Keep an eye out for them and more coming up On Sugar Mountain!

Happy Baking!

 Luscious Lemon Loaves Via Glorious Treats
1 1/2 cups cake flour
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 1/4 cups sugar
8 eggs
1/4 cup grated lemon zest (4 lemons)
1/4 cup fresh lemon juice
2 cups melted butter, cooled
1/2 cup sour cream
2 tsp vanilla

lemon syrup:

1/3 cup sugar
1/3 cup fresh lemon juice

lemon glaze:

2 cups powdered sugar
1/4 cup +1 tbsp fresh lemon juice

1. Preheat oven to 350 degrees and thoroughly grease 2 9x5 loaf pans (or mini pans) with cooking spray.
2. In a large bowl, beat together sugar, eggs, lemon zest and juice. Beat in sour cream and vanilla until just incorporated.
3. Sift together flour, baking powder, baking soda and salt in a separate bowl.
4. Use a large spoon or spatula to fold dry ingredients into wet ingredients, mixing until just combined.
5. Pour into prepared pans and bake at 350 for 20 minutes, rotate pans, then at 325 for an additional 30 minutes. Cakes are done when toothpick comes out clean.
6. Let cakes cool while preparing syrup and glaze.

7. Lemon Syrup: Add lemon juice and sugar to small saucepan and bring to a boil over medium heat. Let boil for three minutes. Remove from heat until ready to use.

**While cakes are still slightly warm, poke tops and sides with a toothpick. Brush liberally with lemon syrup.**

8. Lemon Glaze: Whisk together powdered sugar and lemon juice until thick syrup forms, using a little more juice if needed to adjust consistency.

**After cakes have soaked in syrup, drizzle glaze over top**

Cookie Dough Topped Brownies

Hello all,

I am positively giddy with excitement as I right this post. Would you like to know why?

Drumroll...

I made it into FoodBuzz's Top9 today with my Birthday Cake Fudge!

Because of this honor, for the first time ever, I had over 1000 hits today on the blog. It has made my day and I just want to thank each and every person that voted me into the Top9.

If I could, I'd thank you all with a batch of these Cookie Dough Topped Brownies!

Alas, I could never make that many brownies in so short a time, so I will have to be satisfied with sharing the recipe with you all and letting you know that there are, in fact, my new favorite brownies. End of story.

Seriously, who ever thought of egg-less cookie dough is a genius. I now want to use it in every cake, cupcake, brownie and sweet treat that comes out of my kitchen. I even saw a recipe for cookie dough stuffed whoopie pies - which I will let you all know right now I'm so going to test out ASAP.

It is a bit on the sweet side, but I promise you one bite will not be enough. Once you start, it is a sweet slippery slope into cookie-dough-brownie bliss.

Speaking of bliss, between these brownies and making Top9 I am spent! I hope you test these brownies out for yourselves and share them (or not) with your friends. I'm off to make some delicious lemon loaves for Mother's Day this weekend, but I'll be sure to share the sweet success with you all on Monday!

Happy Baking!

Cookie Dough Topped Brownies Via RecipeGirl


for the brownies:
1 cup melted, salted butter
4 oz chopped unsweetened chocolate
2 cups packed brown sugar
4 eggs
2 tsp vanilla
1 cup flour
1/2 cup chocolate chips

for the cookie dough:
1 cup packed brown sugar
1 cup white sugar
1 cup salted butter, room temp
1/4 cup milk
1 1/2 tsp vanilla
1 3/4 cup plus 2 tbsp flour
2 cups chocolate chips (mini if you have them)

1. Preheat oven to 350 degrees and grease a 9x13 pan with cooking spray
2. Melt chocolate in a microwave-safe bowl in 30 second intervals until smooth. Let cool slightly.
3. Whisk together melted butter and brown sugar, then whisk in the eggs and vanilla. Slowly stir in flour, mixing until just combined. Fold in chocolate chips.
4. Spread brownie batter into prepared pan and bake at 350 for 22-25 minutes, or until just set in the center. Let cool completely.

5. Meanwhile, make the cookie dough. Use a hand/stand mixer to beat together butter and both sugars, then beat in milk, vanilla and flour. Stir in chocolate chips.

6. Press cookie dough over top of cooled brownies. Stick in fridge for a few hours to set up, then cut into squares and serve!

Birthday Cake Fudge

Hello all,

I told you I had to satisfy all the craving that have built up since I hurt my leg, and I have to amdit that after all of the sweets at Rutgers Day, I was regretting not taking any fudge home at the end.

I mean seriously, who doesn't love a giant piece of fudge?

Rutgers Student Bakers' favorite fudge is a cookies 'n cream recipe, but I wanted to try one I've had pinned on my Pinterest boards for months: birthday cake flavored. Yum.

So I finally got myself to stop drooling over my keyboard and get to work. I even had this great idea to use one of these pans:

to make equally-sized, easy-to-make fudge pieces. It's actually a silicone brownie pan from Wilton but I'm sure they won't mind if I MacGuyver it to my own delicious purposes.

I have to admit though, I do wish I had tried this one out with the baking club, or at least with a buddy, When she writes to "move quickly", she's not kidding. This fudge started to harden as soon as I turned off the heat. Attempting to turn half of it blue was a bit too much for me, but I managed to get it all into the pan and covered with, what else, rainbow sprinkles.

Phew. Now the good news is that my idea worked and the little bits of fudge came out perfectly from the silicone pan, and are adorable. The bad news? What the kitchen looked like minutes after I got all of it into the fridge to cool.

I've never seen so many dirty pots/pans/silverware. Sigh. It's times like these when I wonder what I would give to have a dishwasher up at college.

But after I salvaged the kitchen I rewarded myself with a taste, and it was like smooth, creamy, sugary perfection. I could've used even more cake mix in the recipe but really, these are quite addicting as is.

These would be a fabulous birthday gift for anyone with a sweet tooth. Or, you know, for yourself...it's someone's birthday somewhere out there...

Happy Baking!

Birthday Cake Fudge Via Mrs. Bettie Rocker

3 cups sugar
1 1/2 sticks butter/margarine
1 (5oz) can evaporated milk
1 (7oz) jar Marshmallow Fluff
1 (12oz) bag white chocolate chips
1/4 cup yellow cake mix powder
1 tsp vanilla
blue food coloring (optional)
rainbow sprinkles (optional)

1. Grease/foil one 8in or 9in square baking pan, or use a silicone baking pan greased with cooking spray.
2. Add margarine, sugar, and evaporated milk to a large saucepan. Bring to a boil and let boil for a full 4 minutes. Remove from heat.
3. Add fluff, white chocolate, cake mix, and vanilla, and stir continuously until all the chocolate has melted and the consistency is uniform.
4. Moving quickly, pour half of the fudge into a heatproof bowl and dye it blue (or whatever color you want).
5. Fill pan with blue fudge first, then the remaining white fudge on top, pulling a knife through to marble (if you want, I always like layers.) 
6. Cover top of fudge with sprinkles and let cool to room temp before storing in fridge for 2 hours to harden.

If you like Pina Coladas, and Getting Caught With Cupcakes...

Hello all,

I know, I know, its's a corny blog post title, but I honestly couldn't help singing it to myself while I was baking these cupcakes, or while eating them.

We had a little setback in the weather here in New Jersey for awhile (as if that's shocking to any of us who have lived here for our entire lives) but there's finally been a breakthrough! We hit 80s and now are headed to a balmy mid-70s range for for the rest of the week. So, with all the sun, warmth, and fresh air, I thought these pina colada cupcakes would be the perfect way to go during my month of cupcakes...and I was right.

I have eaten not one, not two...but many of these little cakes as they sat on my kitchen table, staring at me with their toasted coconut, just begging to be gobbled up before anyone notices they're gone.

After being treated to the Banana Split Cupcakes awhile back, some of my peers asked me if I could bring them a few of these to our next class. For once I actually wanted to say "there are no more" because I was thinking to myself "there won't be anymore after I get to them" but of course I said I'd be happy to.

But then, who would've thought this late in the semester I'd have such luck, my professor cancelled class today. It's a sign from God - I was meant to have all of these cupcakes to myself.

Is it going to cause a serious stomach ache? Most definitely. Do I care? Not in the slightest.

Every time I eat one I am reminded that there is roughly one WEEK left of classes for the entirety of my junior year, and I am that much closer to Summer Vacation.

I hope these send you off to a blissful summer daydream as well.

Happy Baking!

Pina Colada Cupcakes Via GloriousTreats

2 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cups sugar
3 eggs
1 cup vegetable oil
1 tsp vanilla
3/4 cup sour cream
1 1/2 cups crushed pineapple, drained slightly

1. Preheat oven to 350 degrees and line two 12-cup muffin pans with liners.
2. In a medium bowl sift together flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat together eggs and sugar until it reaches a uniform consistency. Slowly beat in oil and vanilla.
4. Stir in sour cream and crushed pineapple until well combined.
5. Add flour mixture to wet ingredient mixture and beat until just combined.
6. Fill cupcake liners 3/4 way full and bake at 350 for 20-24 minutes, or until a toothpick comes out clean.

Coconut Frosting Barely Adapted from Baked Perfection

1/2 cup butter, softened
1 tsp vanilla extract
3 cups powdered sugar
4 tbsp coconut milk

1. Cream butter and coconut milk, then add vanilla.
2. Beat in powdered sugar, a cup at a time, until desired consistency is reached.

Easter Nest Cupcakes

Hello all,


Did I ever mention I love Easter? I believe much of my enormous sweet tooth is owing to the awesome Easter Baskets the "bunny" left for my brother and me each year. Unfortunately the bunny no longer stops at my place, so I've had to make due with buying extraordinary amounts of Peeps and scarfing down these carrot cake cupcakes.

Easter = Bunny = Bunnies love carrots = Jess loves carrot cake = carrot cake cupcakes for Easter.

Plus I was so inspired by ParisPastry's Easter Nest Cupcakes that I just had to try it out for myself. I picked up these at Wal Mart the other day:

and got straight to work. Not bad if I do say so myself. :D

A breath of relief as I dig into one and it's absolutely heavenly; no need to relive the disappointment of the Chai Cupcake. 

And in case carrot cake isn't your favorite, here are a few links for some adorable Easter Sweet Treats I've stumbled upon that could be show-stoppers in case you're in charge of dessert this Sunday:

1. Easter Bunny Cake Pops by Bakerella
2. Chick Cupcakes by BirdonaCake
3. PeepCakes by 52 Kitchen Adventures
4. Basket Cupcakes by Dinners, Dishes and Desserts
5. Egg Hunt Cupcakes by InKatrinasKitchen
6. Easter Nest Sugar Cookies by PenniesonaPlatter
7. Coconut Macaroon Nest Cookies by PreparedPantry
8. Easter Bunny Macarons by raspberricupcakes
9. Ultimate Easter Crispy Treats by DoughPuncher
10. Easter Bunny Push Pops by Hungry Happenings

I hope one of these links comes in handy for you in preparation of the holiday - or if you just need another excuse to bake like I do.

Pssst - I have a secret to tell you! The next cupcakes coming up are going to be a smash hit!

Would you like a hint? Bananas + Strawberries + Chocolate = ?

Happy Baking!

Carrot Cake Cupcakes Via Yours Truly

1 cup flour
2 cups shredded carrots
1 cup sugar
1 tsp baking soda
1 tsp cinnamon
2 eggs
3/4 cup vegetable oil

1. Preheat oven to 350 degrees and line one 12-cup muffin pan with cupcake liners.
2. In a bowl sift together flour, baking soda and cinnamon. In a separate bowl beat sugar and oil until well combined. Beat in eggs, one at a time, then beat in vanilla.
3. Stir carrots into wet ingredient mixture, then gently fold in dry ingredient mixture.
4. Fill cupcake liners 2/3 way full (I use a 1/4 cup measuring cup) and bake at 350 for 15-20 minutes or until a toothpick comes out clean
5. Frost with vanilla or cream cheese frosting and enjoy!

Samoa Whoopie Pies

Hello all,

Today I bring you another whoopie pie, but I must tell you, these are not like any other whoopie pie you may have tried before...

This is your favorite Girl Scout Cookie reborn into a decadent, moist, delicious dessert that is still easily portable and extremely addictive.

That's right: Samoas. My absolute favorite cookie ever.  The only issue I have with them (which I think you will all agree is a legitimate one) is that they don't put anywhere near enough cookies in one of those boxes. Let's be serious here Girl Scouts: I want to eat more than the meagre sixteen you put so delicately into one box. Okay, I know sixteen doesn't sound meagre, but leave that box in a kitchen with family members or roommates and you will realize that it is indeed never enough.

Now I know it's because they're delicate little cookies, and that it's really just the way the Girl Scouts get us to buy oh, say, a dozen boxes of each type of cookie, but I can't take it anymore. I need instant Samoa gratification and I need it now.

So, I found this stellar recipe on SweetLittleDetails and had to test it out for myself. How hard could it be?

Well, they're not so much difficult as they are a laborious. It's a many stepped process, but every step is needed to achieve chocolatey, caramel, coconut perfection.

Sigh. My life is complete.

Still want more? Check back next week for my final post on these sweet little sandwiches with Carrot Cake Whoopie Pies!

Samoa Whoopie Pies Via SweetLittleDetails

1 2/3 cups flour 

2/3 cup cocoa powder 

1 1/2 tsp baking soda

1/2 tsp salt

1/4 cup softened butter

1/4 cup shortening

1 cup brown sugar, firmly packed

1 egg

1 tsp vanilla

1 cup milk

1 cup toasted coconut
1 cup chocolate chips, melted

1. Preheat oven to 350 degrees and line two cookie sheets with parchment paper.

2. Whisk together flour, baking soda, cocoa powder, and salt in a medium bowl. In a separate, larger bowl beat butter, shortening and sugar for a good 5 minutes or until well incorporated. Beat in egg and vanilla.

3. Beat in flour mixture and milk in two additions (1/2 flour + 1/2 cup milk, repeat) until well incorporated.

4. Measure out tablespoonfuls of batter onto cookie sheet, leaving plenty of space between for spreading. Bake at 350 degrees for about 10 minutes or until whoopie pies spring back lightly when touched. Let cool 5 minutes on pan before moving to cool entirely on wire rack.

Toasting Coconut: Spread coconut out onto rimmed baking sheet and bake at 350 degrees for about 10 minutes, stirring often to prevent burning.

Chocolate Drizzle: Melt chocolate chips in microwave safe bowl on 30 second intervals until completely melted.

Caramel Buttercream

1/2 cup butter, softened
1/4 tsp salt
1/4 cup + 2 tbsp brown sugar
1 tsp vanilla extract
1/4 cup caramel syrup
1 tbsp + 2 tsp milk
3 cups powdered sugar

1. Beat butter and brown sugar, then beat in salt, vanilla, caramel syrup, and milk.
2. Slowly beat in powdered sugar.

Assembling Whoopie Pies:

Match up cookies according to size and pipe buttercream onto one cookie. Sprinkle toasted coconut on top of buttercream and then drizzle with chocolate. Place other cookie on top, pressing gently to secure.