Posts Tagged ‘bebehblog bakes’

Mixed Berry Cake With Lemon Whipped Cream Icing

Wednesday, May 25th, 2016


A Cake Off you say? Don’t mind if I do.

Mixed Berry Cake With Lemon Whipped Cream Icing_-6

When it comes to Team Cake vs Team Pie, I am Team Why Can’t I Have Both? There’s no such thing as too much dessert. When I was looking for inspiration for a cake to submit for this contest, I searched Pinterest for cake and might have ended up eating half a box of cookies because it made me so hungry. This is why I am not a food blogger.

Half way through mixing the batter I realized I needed 3 9-inch cake pans but all I had in my cabinet was 1 9-inch cake pan and 2 8-inch cake pans. I thought really hard about how to make that work before giving up and sending my husband to the store to get the right pans. Be smarter than me and make sure you have the cake pans you need BEFORE you’ve already separated all the eggs and have the mixer going. This recipe has kind of a lot of steps, but I promise it’s worth it for the results: moist but light cake with an amazing flavor and super light frosting with exactly the right amount of sweet.

Mixed Berry Cake With Lemon Whipped Cream Icing_-11

Mixed Berry Cake With Lemon Whipped Cream Icing_-7

Mixed Berry Cake With Lemon Whipped Cream Icing
Adapted from A Latte Food

    • 4 eggs, separated
    • 3/4 cup butter, softened
    • 2 Tbsp vegetable oil
    • 1 1/2 cups sugar
    • 2 1/2 cups flour all purpose flour
    • 2 Tbsp cornstarch
    • 1 Tbsp baking powder
    • 3/4 tsp salt
    • 1 cup milk
    • 1/3 cup greek yogurt
    • 1 Tbsp lemon juice, fresh
    • 2 tsp vanilla extract
Berry Puree
    • 2 cups mixed berries (I used raspberries, blackberries, strawberries and blueberries)
    • 3/4 cup sugar
Lemon Whipped Cream
    • 1 pint heavy whipping cream
    • 1 8 oz cream cheese
    • 2 Tbsp lemon zest (about the zest of 2 large lemons)
    • 1/2 cup powdered sugar
    • 1 tsp lemon juice
Extra berries & mint to decorate
Preheat the oven to 350 and spray your cake pans with non-stick spray.
Make the berry puree first: throw all the berries (hull strawberries first) and the sugar in a food processor or blender on high until it’s well mixed. You can strain it if you hate seeds but they don’t bother me. Set aside.
Next the cake: separate your eggs and set aside. In your mixer, whip the butter for a minute or two until it’s fluffy. Add the vegetable oil and mix for another minute. Gradually add in sugar and eggs until everything is well combined, scraping down the sides of the bowl when needed.
Mix your dry ingredients in a separate bowl (flour, cornstarch, baking powder, and salt), then mix your wet ingredients in another bowl (milk, lemon juice, vanilla extract, and greek yogurt). Alternate adding wet and dry ingredients to your mixer until just combined. Whip your reserved egg whites until they form stiff peaks, then fold them into the batter, gently but completely. Divide your batter as evenly as you can into the three prepared cake pans.
Add about 1/3 cup of berry puree to each pan, using a knife to swirl it around. The kids really loved this part, so it’s a good time for helpers. Be sure to reserve any leftover puree to drizzle on your plate or spoon over the cake when you serve it.
Bake for 25-30 minutes until a toothpick comes out clean. Mine was perfect at exactly 25 minutes.
For the frosting: whip the heavy cream on high for a few minutes until it starts to thicken. Add in the lemon zest and vanilla. Slowly add the powdered sugar (add too fast and it will end up all over your kitchen) and then the cream cheese. Beat until the frosting is light and fluffy.
Once your cake is done and cooled, put the bottom layer on a plate or cake stand. Top with about a cup of frosting, spreading it all the way to the edge. Repeat for all three layers, with extra frosting for the top. Use a large knife or spatula to spread any frosting that leaked out from between the layers evenly around the sides. You can fully frost them if you want but the golden cake showing through is so pretty I left mine sparse.
Decorate the top with extra berries and mint leaves to make it extra fancy and really impress all your guests. It’s a big cake and serves about 15, as long as no one cuts a piece that’s 1/4th of the cake. Which I totally did when we had leftovers the next day. Be sure to store it in the fridge if you’re keeping it overnight.
  Mixed Berry Cake With Lemon Whipped Cream Icing_-8
Mixed Berry Cake With Lemon Whipped Cream Icing_-13
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If you think this looks delicious and want to make it – or just add it to your aspirational dessert Pinterest board (doesn’t everyone have one of those??) – you can pin the graphic below! This is a Cake Off and I’m in it to win it, despite not being a food blogger.
Mixed Berry Cake With Lemon Whipped Cream Icing YUM!

Cranberry Orange Bread

Tuesday, November 19th, 2013

I made a test loaf of cranberry orange bread and ate 75% of it before I remembered I needed to take a picture if I wanted to post the recipe. My second try was even more delicious AND I managed to wait until it was cool to take it out of the pan so I had a nice loaf for photos. It’s definitely a dessert bread, but who says you can’t have dessert in the morning with a cup of coffee, dessert at noon with a little butter and two slices of dessert after dinner? Cranberry orange bread, as well as artisan bread, reminds me of the holidays, although I can’t quite remember why. It’s also a good way to include cranberries with Thanksgiving in case you’re one of those crazy people who don’t like real cranberry sauce and for those who already have too much on their plate, consider getting some fresh bread from your local bakery for some delicious options.

cranberry orange bread

Cranberry Orange Bread

12 oz cranberries
1/2 cup sugar
1/2 cup orange juice

2 cups flour
2 tsp baking powder
1/2 cup sugar
1/2 tsp salt

1 egg
1/2 cup orange juice
1 1/2 Tablespoons orange zest (about 1 medium orange)
3/4 cup plain yogurt (I used Greek yogurt)

Preheat the oven to 350 degrees

Combine the cranberries, 1/2 cup sugar and 1/2 cup orange juice in a bowl. Stir well and let the berries soak while you mix the batter. Combine the dry ingredients in a large bowl and whisk to combine. Combine the wet ingredients in a medium bowl and stir well, making sure to fully beat the egg. Add the wet ingredients and the berry mixture to the dry ingredients and stir. Use a spatula to scrape the bowl and make sure it’s fully combined. Pour batter into a greased loaf pan (approximately 9x5x3) and bake at 350 for one hour or until a cake tester inserted in the middle comes out clean. Use the tester or a toothpick to poke holes in the top of the loaf.

Mix 1 Tablespoon water and 1 cup powdered sugar in a small bowl. Add a splash or two of orange juice until you get a good drizzling consistency. When the loaf has cooled a little, run a sharp knife around the edge and flip the pan over to release the bread. Put the cranberry orange bread right-side up on a plate and drizzle with the glaze. Eat and enjoy.

cranberry orange bread

cranberry orange bread

Yum yum yum yum. I will say, 12 oz of cranberries is a lot of cranberries, as you can see from the sliced shots. You can adjust the amount of cranberries down (or add more orange zest if you want it to be EXTRA orange-y) without affecting the recipe or cook time.

cranberry orange bread

Carrot Apple Flax Muffins with Cream Cheese Frosting

Tuesday, February 1st, 2011

This started out as a recipe for bran muffins, but since my version doesn’t actually contain any bran I had to call them something else. Also, the original recipe didn’t have frosting but that was just a damn tragedy. Everything should have frosting. They’re just about as healthy as a muffin can get before you move into inedible cardboard territory and contain both a fruit (wait, are raisins a fruit? if they are then it contains TWO fruits) and a vegetable so you can feel good about feeding them to toddlers. Just don’t feed them TOO many because, hello, how much fiber does one 25 lb child NEED?

The best part about these muffins is, like my cereal bars, you can add or subtract based on what you have on hand and/or can find at your grocery store. I couldn’t find bran flour so I used wheat germ and substituted whole wheat flour for the white. If you wanted them to be more cake-like I would definitely use white flour (OR try the white whole wheat flour I saw at the store but was too dumb to actually put in my cart thanks to having both kids with me). You can add nuts, dried cranberries or blueberries, zucchini or squash. If you don’t like cinnamon use cloves or more nutmeg (actually, I might throw more spices in anyway the next time I make them.) And of course, if you hate deliciousness you can always omit the frosting.

Here’s what you need:

What, you don't buy baking soda in giant 10 lbs bags?

1 ½ Cups whole wheat flour
½ cup wheat germ
¾ cup ground flax (I found it near the oatmeal at the store)
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon nutmeg
¾ cup milk (I used 1%)
2 eggs
1 tsp vanilla extract
2 tablespoons applesauce
2 cups shredded carrots
2 apples, peeled & diced
1 cup raisins

Mix all the dry ingredients:

Add the wet ingredients, fruit and carrots:

Fill muffin tin cups about 3/4 of the way (I used paper liners, you could just spray the tin with some Pam):

Bake at 350 degrees for about 20 minutes. While they cool, make the frosting.

Cream cheese frosting:

2 8-oz packages reduced fat cream cheese
½ cup butter, softened
2 cups powdered sugar
1 tsp vanilla

Beat it all together:

This makes MORE than enough frosting for the muffins – you could probably halve the recipe easily. But then you wouldn’t have nearly as much left over to eat with a spoon store in the fridge for next time.

The muffins are sort of carrot cake-y and a little dense but not too much. You can’t really taste the apple so if you WANTED to I would add at least another whole apple. I ate two to taste test them and now I am STUFFED – they are really really filling thanks to the whole wheat, wheat germ and flax seed, although none of those flavors are distinguishable from the muffin as a whole. With the frosting you could easily trick children into thinking they’re cupcakes, especially if you added an extra half-cup of sugar to the muffins.


Thirty Hand Made Days

Homemade Cereal Bars

Saturday, September 4th, 2010

These were my FAVORITE snack when I was a kid, although I’m using the term “kid” very loosely since I definitely remember asking my mom to bake a batch or two when I was in high school. The wheat germ makes them sweet and nutty and incredibly satisfying and the shape is fast-moving toddler friendly. They aren’t exactly healthy – hellooooo butter and sugar – but they’re definitely better than a store bought snack, if only because you know exactly what’s in them and can avoid preservatives and high fructose corn syrup. It’s also a SUPER easy recipe to adapt – use gluten-free flour, add chopped nuts or dried fruit, substitute the vanilla for almond flavoring or use rolled oats or Grape Nuts instead of the wheat germ.

The original recipe comes from my very well used copy of “Feed Me! I’m Yours” by Vicki Lansky the “New and Revised” edition…published in 1974. Some of the food suggestions seem a little outdated (Chicken Liver Special? Vegetable Egg Yolk Custard?) but the book is charming and the recipes for homemade, healthier versions of everything from brownies to edible paste are great. (As a bonus, it has TONS of other advice on everything from entertaining your child while you’re trying to cook dinner – ice cube in a cup – to the dangers of children’s birthday parties – little girls catching their hair on fire and kids running with straws and lollipops.) It may be worth trying to track down an original copy although the new and revised version from 2004 might be just as charming.

Homemade Cereal Bars
Adapted from Feed Me! I’m Yours 1974 edition

1/2 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
1 cup whole wheat flour
1 1/4 cup white flour
1/4 tsp baking soda
1/3 cup wheat germ (other options: Grape nuts, granola, rolled oats) plus another 1/3 cup for rolling

Cream butter, sugar, eggs and vanilla in a mixer. Add wheat flour first, then add 1 cup white flour. Mix in baking soda & 1/3 cup wheat germ. Check your dough for stickiness – if it seems too soft add the rest of the white flour, a little more wheat flour or more wheat germ until it’s the right consistence for shaping (you want it just a little less sticky than cookie dough).

Take a small piece of dough and roll it into a snake – if you have anyone around with play dough experience they can definitely help with this part! Then roll the snake in the extra 1/3 cup of wheat germ and place it on a greased cookie sheet.

You can make yours prettier than these if you want - the finger dents show when they're baked.

Bake at 400 degrees for 8-10 minutes, depending on the size of your bars. The edges will be slightly brown.

Give them a minute to cool, pop them off the cookie sheet and enjoy. They keep pretty well in an air-tight container or zip-lock bag for up to a week and will stay edible all day in a snack bag or car seat cup holder.

Baby Evan approved!

Bebehblog Bakes: Healthy Zucchini Bread

Friday, June 4th, 2010

I freaking love zucchini bread, even if it is healthy zucchini bread. Which is sort of weird, since I don’t really like zucchini. But when this time of year rolls around and the grocery store/farmer’s market starts selling them 3 for a $1 I find myself with a whole fridge full. Last year I did a bit of incredibly rare planning ahead and shredded up half a dozen zucchinis, popped then in the freezer and then made bread all fall whenever the urge hit.

When I posted about our lack of healthy food choices I got a TON of great suggestions, including one from my friend Ernie Bufflo who said healthy baked goods like zucchini bread were the only “junk” food she kept in the house. Which seems like an excellent idea on the surface, except that even zucchini bread is bad for you if you eat the entire loaf in one sitting.

So I set off across the internet to find a recipe for healthy zucchini bread. But because I am NOT willing to sacrifice the tastiness of actual bread for whatever the totally vegan, gluten-free, no-calorie sweetener, enriched with twigs and sticks option is, it’s not truly healthy. We’ll call it healthier.

healthier healthy zucchini bread recipe

Suzanne’s Healthy (er) Zucchini Bread
(I started with this recipe but used several commenter’s suggestions as well as my own adaptations)

healthier healthy zucchini bread recipe ingredients

Please ignore the ridiculously large bag of baking soda. I read a list of like 1,001 things to do with baking soda and planned to clean the whole house or make my own tooth paste or cure cancer with it or something. So far, I’ve used 2 tablespoons for baking.


2 cups sugar
1/4 cup brown sugar
3 eggs
1/4 cup oil
3/4 cup applesauce
2 tablespoons vanilla
2-3 cups zucchini, grated (2 medium sized zucchini)
1 1/2 cup white flour
1 1/2 cup whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1 Tbsp cinnamon
1/2 tsp nutmeg
Raw sugar for sprinkling (optional)

Preheat oven to 350 degrees.

Combine the first 6 ingredients in a large bowl & mix until smooth. Stir in zucchini. Add remaining ingredients to bowl and stir stir stir.

healthier healthy zucchini bread recipe

Go ahead and stick your finger in it. You know you want to. Just remember the raw eggs and don’t complain to me if you end up puking out your eyeballs. That was a stupid thing to say in the middle of a recipe.

Pour into muffin tins or loaf pans that you’ve sprayed with non-stick spray. Add the SUPER SECRET INGREDIENT: Sprinkle the top(s) with a little raw sugar*. When doling out the batter, remember it rises but not an enormous amount so don’t skimp on filling them up. For loafs, bake at 350 for 60 minutes. For muffins, 350 for 25 minutes.

healthier healthy zucchini bread recipe

Get in my face

healthier healthy zucchini bread recipe

See the sugar on top? SO GOOD.

healthier healthy zucchini bread recipe

With a little *real* butter it’s a fantastic breakfast. Or lunch. Or dinner.

I’m not going to lie, using whole wheat flour instead of all white changes the texture a little, but not so much I would know if I didn’t know. Y’know what I mean? You could also get away with using a little less sugar – maybe 1 1/2 cups white plus the brown – but you might want to add a bit more flour to keep them from getting to liquidy. Overall I am deliciously pleased with these. Any baked good that contains both a fruit and a vegetable counts as health food in this house!

*Super Secret Ingredient:

healthier healthy zucchini bread recipe secret ingredient

I buy it in the little packets so I can toss some in my tea. I only used 2 packets for all 27 muffins.