Chocolate Mint Layer Cake

Hi, my name is Sarah and I’m a cake-aholic.

And I am also a nutritionist.

Do we have a problem here? Not necessarily. I mean, while I absolutely love cake, I don’t eat it every day, I maintain a healthy weight, and my diet is generally (I’d like to think) pretty healthy. In fact, I’m a big fan of the 80/20 principle when it comes to eating: stay on course nutritionally about 80% of the time, do what you like–within reason–the other 20% or so. (I even wrote an article about it here.) So do I feel bad posting a totally indulgent, party-perfect Chocolate Mint Layer Cake on the blog today?

No, I actually don’t. Especially because today is my birthday.

This cake isn’t actually for my birthday (mine will be a Neapolitan Strawberry-Vanilla-Chocolate sugar bomb I intend to make this afternoon), but rather, for my mom’s a few weeks ago. My mom and I have a little arrangement where, because I love making cakes and we both love eating them, I get to make her a cake of my choosing every year. Usually with chocolate.

This year mint chocolate was calling to me, and this recipe, modified from Lindsay over at Life, Love, and Sugar was exactly what I was looking for–except that with our family size, I didn’t actually need THREE layers. (Though I may have wanted them.) The cake came out fluffy and moist and kept well in the fridge, where it shockingly actually lasted a week. And though, with mint frosting, it can be tough to strike the right non-toothpaste-y, yet not-too-mild note, this stuff does so beautifully.

I’m no cake decorating expert–I’ve taken one single class at my local Michael’s with an instructor who was oddly enthusiastic about using Snickers to garnish cakes–but I have to say, I think this, with its pretty green color and tempting Andes mint pieces, turned out looking particularly appealing. And tasted amazing. What more does a birthday cake need?

P.S. I’m not including nutrition info for this one. It’s my birthday and I DON’T WANNA KNOW!



Print Recipe
Chocolate Mint Layer Cake
Minty, chocolatey, and totally indulgent, this cake makes the perfect choice for a birthday or other special occasion!
Course Dessert
Prep Time 45 minutes
Cook Time 35 minutes
Servings
slices
Course Dessert
Prep Time 45 minutes
Cook Time 35 minutes
Servings
slices
Instructions
Make the chocolate cake:
  1. Preheat the oven to 300 degrees and grease two 9-inch cake pans well. In a large bowl, combine dry ingredients (flour through salt). Make a well in the center of the dry mixture and add egg, egg white, milk, and vegetable oil. Mix to combine. Add vanilla and boiling water and mix until well incorporated.
  2. Divide batter evenly between the two pans and bake 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Make the mint frosting:
  1. While the cakes cool, mix softened butter, shortening, and powdered sugar until smooth. Add water or milk, vanilla, and peppermint extract and mix again. Slowly add food coloring to your liking (I'd say go with about 2/3 green and 1/3 yellow) and mix until color is even.
  2. Place one layer of the cake on a platter and frost the top. Top with second layer of cake and frost the entire cake, reserving about 1 1/2 c. for extra frosting garnishes.
  3. To get the look pictured, use a cake decorating tip like Wilton 1M to pipe swirls around the outer edge of the cake's surface. Insert whole Andes mints into the swirls, press them into the base of the cake, or garnish however you like!
Recipe Notes

Adapted from Life, Love, and Sugar.

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Red Velvet Cookie Cake

I’ve never really thought about it before, but cookie cakes have played kind of a major role in my life.

It started in high school. Junior year when my husband and I were dating, there was a Sadie Hawkins’-style dance called MORP (backwards prom). Everything about it was supposed to be the opposite of the regular protocol for school dances. Instead of dressing up in our fancy best, couples were supposed to dress exactly alike. (This was much trickier in the ’90s, before the age of gender neutralized clothing.) The dance was casual instead of formal; even the photo backdrop was a departure from the usual Grecian columns and silky fabrics:

Ah yes, here we are, dressed alike and casually hanging out on our garland-draped ATV. (Who comes up with this stuff?)

The final detail of MORP was that the girl was supposed to ask the guy to the dance in some clever way. I guess food has always been my love language, because I decided to present my then-boyfriend-now-husband with a cookie cake popping the question in frosting. Unfortunately, “Will you go to MORP with me?” was too long to fit on the cookie I ended up ordering, and instead, I remember it just had the word MORP with a giant question mark.

MORP?

Good thing he knew what I was talking about, or he probably would have thought I was suffering from some sort of delicious aphasic episode.

Fast forward several years. When we found out I was pregnant with our first child, we figured we’d break out the old cookie cake communication trick to inform my husband’s parents of their new grandparent status. We had been tasked to bring dessert to Sunday dinner. Imagine my in-laws’ surprise when they read the happy news in frosted lettering. Good memories.

With this history, cookie cakes have always held a place in my heart as special occasion desserts. So the other night when a friend and her daughter joined us for dinner, I decided a red velvet cookie cake sounded like just the delectable treat to serve after dinner.

When our visiting friend and I took our first bites, we looked at each other and went, “Oh. WOW.” The subtly flavored chocolate cookie dotted with white chocolate chips and covered with smooth cream cheese frosting made for an amazing finish to dinner. Cookie cakes for the win once again!

With Valentine’s Day on the horizon, or for any special occasion, consider this decadent dessert. You don’t even have to spell out any messages on it. It’s special enough all by itself.


Print Recipe
Red Velvet Cookie Cake
Perfect for Valentine's Day, this frosted red velvet cookie cake is a decadent treat!
Servings
small slices
Ingredients
Servings
small slices
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Spray a 10-inch tart pan with cooking spray. In a large bowl, cream the butter and sugars until light and fluffy. Add egg, egg yolk, vanilla, food coloring, and vinegar and mix to combine.
  2. Add flour, cocoa powder, corn starch, baking powder, and salt and mix until just combined. Stir in white chocolate chips. Pour into prepared pan, smoothing the top of the batter until even. Bake 30 minutes.
  3. Meanwhile, make the frosting: In a medium bowl, beat cream cheese and butter until smooth. Gradually beat in powdered sugar, then vanilla and milk, until smooth and spreadable.
  4. When cookie cake has completely cooled, spread frosting in a smooth layer on top. Sprinkle with colored sprinkles, if using. Keep refrigerated.
Recipe Notes

Cookie cake adapted from Just So Tasty. Frosting from Betty Crocker.

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Spiced Applesauce Bread

Spiced Applesauce Bread

It’s spring break in our household, and in true spring break tradition of lazy days at home (not true spring break tradition of topless in Mexico, if that’s what you were expecting), my kids and I have mostly been hanging out with friends in the neighborhood, lounging around, and enjoying leisurely time on blankets at parks.

resting at the park

And today, as a last hurrah since it’s Friday of our break, we went out to lunch at a ’50s diner, where my kids were FASCINATED by the concept of a jukebox at the table.

kids jukebox

“What IS this ancient artifact?”

With the extra time on our hands, we’ve been able to enjoy some special breakfasts as well, from baked goods to scrambled eggs. (Yes, scrambled eggs is a special breakfast in our house because of how much I can’t stand cleaning the sticky web of egg remnants off my nonstick pan.) As for baked goods, this spiced applesauce bread is a perennial favorite.

Spiced Applesauce Bread

It’s a no-frills breakfast or brunch item that uses a whopping 1 and 1/4 cups of applesauce, an entire grated apple, and half whole wheat flour to make it healthy, and vegetable oil and plenty of aromatic spices to make it tasty. I’ve been making it for years, and it’s a great stand-by recipe for your bread arsenal. Give it a try for your next weekend breakfast or brunch!

Spiced Applesauce Bread

And now, in true lazy spring break fashion, I’m going to stop writing and go watch a movie. 🙂

Spiced Applesauce Bread

Print Recipe
Spiced Applesauce Bread
A better-for-you spiced quick bread that's chock full of applesauce!
Instructions
  1. Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan. In a large bowl, mix applesauce, brown sugar, vegetable oil, eggs, and milk.
  2. In a separate bowl (or the same bowl, if you want to be lazy like me), mix all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice. Stir with wet ingredients until just combined.
  3. Using a cheese grater, grate peeled apple directly into bowl, then stir briefly to incorporate. Pour batter into prepared loaf pan and bake 60-65 minutes.
Recipe Notes

Adapted from Allrecipes.com.

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