dessert

Lucky Charms Birthday Cake

Adapted from Milk Bar’s Birthday Cake Recipe

Cake for breakfast…let this whimsical cake take your taste buds over the rainbow!

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How To Make it

Preparation

  1. Spray a quarter sheet pan with pam, and line with parchment paper.

  2. Combined milk and cereal to create cereal milk. Let sit, strain, and discard cereal.

  3. Preheat oven to 350F.

For the Cake

  1. In a stand mixer with a paddle attachment, cream together butter, vegetable shortening, and sugars for 3-4 minutes.

  2. Add in eggs, milk, lemon juice, vanilla, and grape seed oil.

  3. Sift together flour, sea salt, baking powder. Add into wet mixture.

  4. Fold in gently by hand at first, scrapping down sides. Add sprinkles (2 Tbsps) and finish combining on low speed, until smooth and silky (about 30 seconds).

  5. Evenly distribute batter into prepared sheet pan. Sprinkle with remaining sprinkles.

  6. Bake for 16-20 minutes. The cake is down when lightly golden, and springs back after a gentle press.

  7. Remove from oven and let cool for 30 minutes.

For the Cake Soak

  1. See preparation on cereal milk.

For the Cake Bits

  1. Reduce the oven heat to 300F, and line a cookie sheet with parchment paper.

  2. In a stand mix with a paddle attachment, combined flour, sugar, salt, baking powder, and sprinkles. Mix well.

  3. Add in oil and vanilla and sprinkles. Mix until crumbles form.

  4. Using a clean hand, pick up crumbs, squeeze to form larger balls, and crumble gently onto prepared sheet.

  5. Bake for 15 minutes.

  6. Remove from oven and let cool.

For the Frosting

  1. In a stand mixer fitted with a paddle attachment, beat together cream cheese and butter for 4-5 minutes until well combined.

  2. Sift in powdered sugar.

  3. Cover with tea towel to avoid a sugar shower, and beat until smooth.

  4. Add in corn syrup, vanilla, and sea salt. Beat until smooth and glossy.

To Assemble

  1. Using a 4” cake ring, punch out 3 full circles from the sheet cake. In the remaining area, punch out chucks of circles, that will come together to form your 4th layer. The rest of the cake can be used for sampling! YAY!

  2. Line a small plate with a piece of parchment paper. Place cake ring in center. Line ring with parchment, going up ~6 inches.

  3. Using the scrap pieces, Roughly form and press down a bottom layer in the ring. Generously bath in milk soak.

  4. Scoop a heaping spoonful of frosting onto the first layer. Using the back of the spoon, spread evenly edge to edge. Sprinkle with 1/4 of cake bits and a few lucky charms marsh mellows. Press down firmly. Add another half scoop of frosting, spread evenly.

  5. Place second layer of cake, soak, frost, sprinkle, frost, repeat!

  6. Do this until you have 4 layers. For the top layer, soak generously. Add the remainder of the frosting, and sprinkle cake bits in the middle. Cover the top edges with lucky charms cereal marshmellows.

  7. Allow to sit in fridge (10hrs) or freezer (3hrs) to set.

  8. Let sit at room temperature for 15-30 minutes before serving.

What you’ll need

For the Cake

1/2 Cup Butter, room temperature

1/8th Cup vegetable shortening

3 Tbsps brown sugar

3/4 Cup + 1/2 Tbsps white sugar

2 eggs

1/3rd Cup cereal milk*

1 tsp lemon juice

2 tsps vanilla

2.5 Tbsps grape seed oil

1 1/3 Cup cake flour

1/2 tsp sea salt

1 tsp baking powder

1/4 Cup rainbow sprinkles, divided

For the Cake Soak

1/3 Cup cereal milk*

For the Cake Bits

1/3 Cup white sugar

1 Tbsp brown sugar

1/2 Cup cake flour

1/4 tsp sea salt

1/4 tsp baking powder

1 Tbsp rainbow sprinkles

2.5 Tbsps grape seed oil

2 Tbsps vanilla extract

For the Frosting

1/2 Cup butter, room temperature

1/4 Cup cream cheese, room temperature

1 Cup powdered sugar, sifted

1 Tbsp light corn syrup

2 Tbsps vanilla

1/2 tsp sea salt

For Assembly

Lucky Charms Cereal

Extra sprinkles

*Cereal milk

  • Combined milk with 1/4 cup of frosted flakes

  • Allow to sit for 30 minutes. Put through strainer, squeezing milk out of cereal.

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Baby Blueberry Pie

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How to make it

Prep

  1. Line a 6” cake pan with parchment.

  2. Preheat oven to 350F.

Crumb

  1. In a stand mixer with a paddle attachment (or by hand), cream together butter and sugar.

  2. Add flour and sea salt. Beat until it becomes a homogenous sand texture with a few large clumps.

  3. Press 1/3rd of mixture into the bottom of the pan.

Filling

  1. In a small bowl, whisk together egg, yogurt, sweetener vanilla and flour.

  2. Spread on top of shortbread base, shaking the pan gently to help distribute.

  3. Reuse the bowl (to save dishes) to combine frozen berries, monk fruit sweetener, lemon juice, corn starch, and orange zest.

  4. When berries are well coated, distribute evenly into pan. Jiggle gently to ensure they’re distributed throughout.

  5. Using your (clean) hands, pick up remaining shortbread mixture, squeeze gently, and crumble over top. This will help create larger chunks.

  6. Bake for 50-60 minutes.

  7. Allow to cool completely before serving. Personally, I think this tastes best out of the fridge with a little dollop of whipped cream or yogurt.



What You’ll Need

Crust & Crumb

1/4 Cup butter, room temperature

1/4 Cup granulated sugar

2 Tbsps golden sugar (packed)

1/2 tsp sea alt

3/4 Cup flour

Filling

1 Egg yolk

1/4 Cup plain 0% mf greek yogurt

3 Tbsps monk fruit sweetener

1 tsp vanilla

1/2 Tbsp flour

1 Cup frozen blueberries

2 1/2 Tbsps monk fruit sweetener

1 Tbsp lemon juice

1 tsp cornstarch

1 tsp orange zest

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PB & Banana Cake

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How to make it

For The Cake

  1. Preheat the oven to 350F and line a 10 x 15inch quarter sheet pan with parchment.

  2. In a stand mixer fitted with a whisk attachment, beat sugar and eggs for 4-5 minutes until light and fluffy.

  3. While beating, in a small bowl mash bananas. Combine yogurt and vanilla.

  4. In another small bowl, sift together flour, baking soda, salt, and cinnamon.

  5. Turn stand mixer down to low speed. Slowly drizzle in oil down the side of the bowl.

  6. Add in banana mixture and whisk until combined.

  7. Gently fold in dry ingredients by hand.

  8. Spread batter into prepared sheet pan. Sprinkle with chocolate chips.

  9. Bake for 20-25 minutes. The cake is done when you can press gently on the edge and it springs back, and when a toothpick inserted comes out clean.

  10. Allow to cool for at least 30 minutes.

For The Frosting

  1. In a stand mixture fitted with a paddle attachment, beat together butter, cream cheese, and peanut butter until homogeneous with no lumps.

  2. Add in corn syrup.

  3. Sift in powdered sugar. mix well

  4. Add in salt, baking powder, lemon juice, and vanilla. Mix well.

To Assemble

  1. Using a 6” cake ring, punch out 2 full circles from cake.

  2. With the remaining areas of cake, punch out 2 crescent moons, and save inner scraps - this will become your bottom layer.

  3. Line a 6” ring with a parchment paper ring.

  4. Place 2 crescents in the bottom, and fill in layer with remaining inner scraps (avoid using edges).

  5. With a spoon, add in 1/5th of frosting, spread edge to edge. Sprinkle in 1/2 of crushed Oreos, and push down.

  6. Add in another 1/5th of frosting, spreading edge to edge.

  7. Place 2nd layer (full circle) on top. Repeat above frosting process.

  8. Place 3rd layer (fill circle) on top. Spread remaining frosting. Place 5 full Oreos vertically on top of cake to decorate.

  9. Place cake in freezer for 3 hours to set.

  10. Remove from cake ring and parchment paper. Allow to thaw for 20-30 minutes before serving. Best eaten cold with a scoop of vanilla ice cream!

What you’ll Need

For The Cake

3 1/2 Large (or 4 medium) ripe bananas

2 Tbsps greek yogurt

2 tsps vanilla extract

1 Cup white sugar

2 eggs

1/2 Cup vegetable oil

1 2/3 Cups flour

1 tsp baking soda

1 1/2 tsps cinnamon

1 tsp sea salt

1/4 Cup dark chocolate chips

For the Frosting

1/2 Cup Butter, room temperature

1/4 Cup cream cheese, room temperature

1/2 Cup Peanut Butter

2 Tbsps white corn syrup

1 1/4 Cups powdered sugar

1/2 tsp sea salt

1/4 tsp baking powder

1 tsp vanilla extract

1/2 tsp lemon juice

8 Thin Oreos, chopped + 5 Full for topping

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Chocolate Chip Cookies

“Literally...not an exaggeration... THE BEST EVER chocolate chip cookie out there. ”

Don't mess with a classic - this is my all time favourite chocolate chip cookie recipe (New York Times Original)

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What you'll need

1 1/4 Cups salted butter (room temperature)

1 1/4 Cups brown sugar

1 Cup + 2 Tbsp white sugar

 

1 tsp vanilla

2 eggs

 

1 2/3 Cups bread flour

2 Cups (-2) Tbsp cake / pastry flour

1 1/2 tsp baking powder

1 1/4 tsp baking soda

1 1/2 tsp sea salt

 

ALL THE CHOCOLATE CHIPS your heart desires! <3

How to make it

  1. In a stand mixer fitted with a paddle attachment, cream together the butter and sugars (approx 3-5 minutes)

  2. Add eggs and vanilla. Blend again. Be sure to scrape the sides as you go.

  3. In a separate large bowl, sift together dry ingredients.

  4. Add dry ingredient mixture slowly. *PRO TIP - pour in 1/2 of the flour, mix in partially with spatula, cover stand mixer with a dish towel, and combined on low for approximately 30 seconds. Add remainder of the flour and repeat. Be sure not to over mix.

  5. When dough is almost homogeneous (a little flour not quite mixed in, toss in chopped chocolate or chocolate chips. Blend until just combined.

  6. Scoop dough out into cookies (~30 large cookies, ~50 normal sized cookies), and place in reusable ziplock bag. (alternatively wrap dough in log chucks to chill)

  7. Chill dough in fridge for a MINIMUM of 24 hrs. I normally do 48hrs.

  8. Note, dough can be frozen in pre scooped balls and easily thawed and baked for cookies in a flash!

  9. Preheat oven to 350F and place cookies on a cookie sheet lined with parchment paper.

  10. Bake for 13-15 minutes (large cookies) or 9-12 minutes (small cookies).

 

 

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