Thursday, June 26, 2014

Pear Cake

This cake is what sparked the idea of Freshly Baked Sweets.  I have to thank Sarah, over at Prairies on Petals, because this is where I first found the recipe.  I've made some tweaks to make it my own and now it is all my family and friends ever ask me for.

The first time I made it was for my fellow coworkers during Teach Appreciation Week.  Then I made it for my mother-in-law for Mother's Day.  It again made an appearance for my Aunt's family gathering, and once again for Father's Day.  Each and every time the cake is devoured within 10 minutes of cutting.

The recipe for this cake is the one most sought after by my family and friends, and now, I finally present it to you!

Monday, June 23, 2014

Husband's Choice - Hazelnut Brownie Cookies

Look at that ooey gooey goodness!

As we sat down on the couch, watching one of the FIFA matches, I turned to Mr. Sweets and asked him, "What should I bake for the next blogpost?" I don't even know why I asked because I knew what he was going to say.  "Brownies!"

Don't get me wrong, brownies are amazing!  That fudgy, chocolate square paired with an ice cold glass of milk...divine!  But I wanted to challenge myself - do something I hadn't done before.  In order to come up with a recipe, I did some research and made some modifications to Martha Stewart's Outrageous Chocolate Cookies. (Next time, I'll top the cookies with nuts instead of incorporating it into the dough.)

Sunday, June 22, 2014

Lemon Mousse Crepe Cake

It was by best friend's birthday (Isabell over at HalfPint-Kids) on Friday, and when there is a birthday, there is cake!  I immediately called her up and told her that I was planning on baking  a crepe cake for our dinner on Saturday.  I gave her some filling options and she chose...lemon mousse!

The great thing about this cake is that you can make the lemon curd and the crepe batter the day before.  This cake is also what I call the labor of love cake.   First you begin by making a batch of lemon curd.  I got this recipe from Irina over at Pastry Pal.  It is the only recipe I use!  When you taste it, you'll see why.