Brunch · Dessert · Gasparilla Cookbook · Junior League of Tampa · recipe

Little Eva’s Sweet Cake Bread


unnamed-3The other night I made Little Eva’s Sweet Cake Bread from The Gasparilla Cookbook (page 240). It was easy to make and delicious to eat. I baked it for our first Marketplace committee meeting of the year. The cake was halfway eaten once I arrived home, which is good for me because I can’t eat an entire cake. However, it’s the perfect recipe for your next social gathering.

With sweet cinnamon and butter as ingredients you can’t go wrong, right?! Plus, since Fall and football season is almost back into swing, this is a great recipe for entertaining. If you like this recipe and want to see more, you can purchase your own copy of the cookbook from The Junior League of Tampa website.

Little Eva’s Sweet Cake Bread:

  • 4 cups of flour
  • 4 teaspoons of baking powder
  • 1 cup of butter
  • 3 cups of sugar
  • 4 eggs, separated
  • 1 cup of milk
  • 1 teaspoon of vanilla
  • Cinnamon, butter, sugar

Sift flour once, measure, then sift twice more with baking powder. Cream butter and sugar. Beat egg yolks, add to sugar mixture, then add milk and flour. Beat egg whites stiff, fold in. Add vanilla. Bake at 350 for 40 to 45 minutes. Before the cake is done, spread with cinnamon, butter and sugar.

I hope you enjoy this recipe. I thought it was pretty easy and yummy. What’s your favorite cookbook or recipe to make?

Dessert · Every Day Feasts · Recipes · Uncategorized

Peanut Butter Bars


At last month’s noon and evening General Membership meetings, I was standing in the back next to the most delectable looking and smelling plate of desserts. They were so tempting that when it came time for this blog post, I immediately knew what I was going to make – Peanut Butter Bars from Everyday Feasts! My husband is a sucker for anything with peanut butter and chocolate, so I knew they would be a well received treat! These are perfect served with a nice glass of cold milk. (In a Junior League cup of course!)

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For the bars: Preheat the oven to 325 degrees. Cream the butter, brown sugar and sugar in a mixing bowl until light and fluffy.

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Add the eggs and vanilla and beat until blended. Add the flour and oats and mix well.

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Spread evenly in a 10 x 15-inch buttered baking pan.

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Bake for 25 minutes or until light brown and set in the center. Spread the peanut butter over the warm crust. Let stand until cool.

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For the icing: Melt the butter in a saucepan over medium heat. Add the cocoa and milk and mix well.

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Add the confectioners’ sugar and whisk until smooth. Spread over the cooled peanut butter layer.

Chill, covered, for several hours before serving. Store in the refrigerator. Enjoy!

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Ingredients:

Bars:

1 cup (2 sticks) butter, softened                            1 cup packed brown sugar

1 cup granulated sugar                                              2 eggs

2 tsps. vanilla extract                                                2 cups flour

1 cup rolled oats                                                           1 ½ cups creamy peanut butter

Chocolate Icing:

¼ cup (1/2 stick) butter                                            6 tbsps. cocoa powder (I used dark!)

½ cup milk                                                                    1 lb. confectioners sugar

 

Dessert · Junior League of Tampa · The Life of the Party

Pina Colada Muffins


Living in Florida, we are blessed with so many wonderful summer-like days throughout the year. One of my favorite Junior League of Tampa recipes, the Pina Colada Muffins, taste like a bit of summer – and makes for a perfect party addition at any time of the year!

The recipe itself is very simple, and requires little actual time to prep and cook – I was able to make a batch in roughly 30 minutes from start to finish.

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To start, follow the instructions from the yellow cake mix box. Once you have mixed the cake packet, eggs, and oil, you add the remaining ingredients – the crushed pecans, crushed pineapple, coconut, and the extracts/flavorings. Stir, but be sure not to over mix. Be sure to grease the mini muffin pans, and then fill them ¾ way full. The mini muffins should take between 10-12 minutes to cook – but test them with a toothpick to ensure that they are ready to be taken from the oven. If the toothpick comes out clean, the muffins are ready to cool outside of the oven!

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These muffins are a true hit – my two little boys love them, as well as coworkers when I brought them to a Thanksgiving lunch. You will be sure to love them as well!

Pina Colada Muffins 

The Life of the Party, pg. 69

 

Ingredients

1 box (2-layer) yellow cake mix

1 tsp. coconut extract

1 tsp. rum flavoring

1 cup flaked coconut

1 cup chopped pecans

1 cup crushed pineapple

Mini muffin trays

Preparation

Prepare the cake mix according to the package directions. Stir in the coconut extract, rum flavoring, coconut, nuts and pineapple, do not overmix. Fill greased mini muffin cups ¾ full. Bake at 350 degrees for 12 minutes or until a wooden toothpick inserted in the center comes out clean.

Capture the Coast · Dessert · Uncategorized

Peppermint Chocolate Chip Cheesecake Bites


November starts off the holiday season in our home. We already have Christmas music blaring and I can’t wait to start shopping for gifts! To kick off the holiday season, I made Peppermint Chocolate Chip Cheesecake Bites for our local Christmas Tree Lighting ceremony. These delicious little nuggets are full of Christmas spirit and are small enough to not feel too guilty eating. The mix of semisweet mini chocolate chips with peppermint is the perfect blend to get you in the mood for the holidays!
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The first step of baking these scrumptious treats is to make the graham cracker crust. I couldn’t find chocolate graham crackers so I added 2 tsp of cocoa powder to the original graham crackers, butter, and sugar mixture. After blending the ingredients, I pressed the crust into the mini muffin tins and baked the crust for 5 minutes just so it comes together.
Once the crust is nice and hard (don’t burn these!), then it’s time to add the cheesecake filling. I combined the crushed peppermint candies, softened cream cheese, sugar, flour, egg and sour cream in my mixer. I mixed it until it was well blended. Then I stirred in the mini chocolate chips and peppermint extract. Pay attention to how much extract you put in because you don’t want your treats tasting like toothpaste! Yuck!
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After pouring the peppermint chocolate chip cheesecake batter into the already cooked graham cracker crust I baked them until they were crackly on top. In my oven, it took a little longer than 15 minutes, but I just kept checking to make sure they were still doing ok. When they were no longer jiggly, I pulled them out of the oven to cool on a wire rack. Once they were all cooled, I popped those little suckers out of the muffin tin and topped them with cool whip, chocolate sprinkles and crushed peppermint candies. They are super cute and perfect for a dessert buffet or holiday party!
Ingredients:
8 chocolate graham cracker rectangles, crushed (1/3 package)
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
6 peppermint candies
8 ounces cream cheese, softened
1/4 cup sugar
2 tablespoons all-purpose flour
1 egg
1 cup sour cream
1/4 cup miniature semisweet chocolate chips
1/2 teaspoon peppermint extract
1/2 cup whipping topping
6 peppermint candies, crushed
2 tablespoons chocolate sprinkles
Recipe:
Preheat the oven to 325 degrees. Mix the graham cracker crumbs, 1/4 cup sugar and the butter in bowl. Press a heaping teaspoon of the crumb mixture in the bottom of each miniature muffin cup coated with nonstick cooking spray. Bake for 5 minutes. Process 6 candies, the cream cheese, 1/4 cup sugar, the flour, egg and sour cream in a food processor until smooth. Stir in the chocolate chips and peppermint extract. Pour in the prepared crusts. Bake for 15 minutes or until small cracks form on the tops. Cool in the pan on a wire rack for 30 minutes. Remove from the pan and cool completely. Top each cheesecake with 1 teaspoon of the whipped topping. Sprinkle with the crushed candies and chocolate sprinkles.
Yield: 2 dozen
Dessert

Pound Cake with Raspberry Sauce


One Bowl Pound Cake with a Quick Raspberry Sauce

This is a great and easy recipe that is perfect for any occasion. It only requires a few ingredients, most of which are probably already in your pantry, and comes together with very little effort. And don’t forget to make the raspberry sauce, it takes this cake to a whole new level!

Here’s what you’ll need:

For the cake…

2 1/2 cups flour

2 cups sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup (2 sticks) butter, softened

1 (8oz) container lemon or vanilla yogurt

1 teaspoon vanilla extract

4 eggs

For the raspberry sauce…

1 (12 oz) bag defrosted frozen raspberries

4 or 5 tablespoons confectioners’ sugar

Preheat the oven to 350 degrees. Grease and flour a 10 inch bundt pan. Combine the flour, sugar, baking soda, salt, butter, yogurt and eggs in a large mixing bowl and beat at low speed until blended. Beat at medium speed for 3 minutes. Pour into the prepared pan. Bake for 60-70 minutes or until golden brown and a wooden pick inserted near the center comes out clean.

Serve with Quick Raspberry Sauce. Yield: 8 servings

 

Dessert

Lime Macadamia Bars


Lime Macadamia Bars Life of the Party (page 120)

Say “farewell” to summer with this tangy variation on the classic lemon bar.

Ingredients:
 2 cups flour
 1⁄2 cup packed brown sugar
 1 cup macadamia nuts, chopped
 6 tablespoons (3/4 stick) butter
 1⁄2 teaspoon salt
 4 eggs
 1 1⁄2 cups sugar
 1⁄4 cup flour
 1⁄2 cup plus 2 tablespoons fresh lime juice

1. Prepare the ingredients for the crust by chopping the macadamia nuts.

 2. Combine 2 cups flour, brown sugar, macadamia nuts, butter, and salt in a food processor; process until crumbly.

3. Press mixture into the bottom of a lightly greased 9×13 inch-baking pan.

4. Bake at 350 degrees for 15-20 minutes or until light brown

5. While the crust is baking, prepare the lime filling.

6. Beat the eggs, sugar, 1⁄4 cup flour, and lime juice in a mixing bowl.

  • Pour over the warm crust.
  • Bake at 350 degrees for 20-25 minutes or until the center is set.
  • Cool and dust with confectioners’ sugar. Cut into bars to serve.

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Dessert · Florida · Uncategorized

Bern’s Carrot Cake Brownies With Toasted Pecan Frosting


Anyone who’s visited or lives in Tampa knows that Bern’s Steakhouse is a tradition and an experience in the South Tampa area. The Junior League of Tampa is lucky enough to have one of the most famous recipes from Bern’s included in their Capture the Coast cookbook. The Bern’s Carrot Cake Brownies With Toasted Pecan Frosting is soon to be a tradition in your house once you try them and see how delicious they are! The nice balance of cinnamon and nutmeg combined with shredded carrots topped with a pecan cream cheese icing will leave you wanting “just one more” brownie. Don’t worry, we don’t judge!

This recipe takes a little bit in terms of prep time but I promise it’s worth it in the end. The brownie mixture is pretty straightforward and I do recommend using a stand up mixer, if you have one. When it was time for the carrots I used my small food processor to speed up the process and get the carrots shredded and chopped then added to the batter. I would also say if you are not one to have peach schnapps lying around you can buy the small “airplane” size mini bottle at the liquor store since you only need a small amount. To test the brownies I used a toothpick and looked to see that the edges were pulling from the side of the pan, as the recipe directs.

The frosting is pretty simple (hoorah!) with cream cheese, butter, confectioners’ sugar and pecans as the only ingredients. The nice thing about this frosting is that you can add a little more sugar or pecans if you want a sweeter or crunchier frosting.

Once the brownies cooled I frosted them in the pan, then cut them before placing them on the serving dish.

Bern’s Carrot Cake Brownies With Toasted Pecan Frosting 

Brownies

1 ½ cup all-purpose flour

1 teaspoon cinnamon

½ teaspoon nutmeg

Dash of salt

½ cup (1 stick) unsalted butter, softened

1 ¼ cups sugar

2 eggs

5 tablespoons buttermilk

1 teaspoon vanilla extract

¼ teaspoon peach schnapps

¼ cup pecans, toasted and finely chopped

3 carrots, peeled and shredded (about 1/3/4 cups)

Toasted Pecan Frosting

½ cup (1 stick) unsalted butter, softened

12 ounces cream cheese, softened

¾ cup confectioners’ sugar

¼ cup pecans, toasted

For the brownies, preheat the oven to 350 degrees. Sift the flour, cinnamon, nutmeg and salt together. Beat the sugar at low speed in the bowl of a stand up mixer fitted with the paddle attachment until smooth. Beat at medium speed until light and fluffy. Add the eggs, buttermilk, vanilla and schnapps a small amount at a time, beating well after each addition and stopping to scrape down the side of the bowl occasionally. Add the flour mixture and mix well. Scrape down the side of the bowl. Stir in the pecans and carrots. Spoon into a buttered 9×13-inch baking pan. Bake for 20 to 30 minutes or until the edges pull from the side of the pan. Remove from the oven to cool.

For the frosting, beat the butter in the bowl of a stand up mixer fitted with the paddle attachment until soft and creamy. Add the cream cheese and beat until smooth. Beat in the confectioners’ sugar. Fold in the pecans with a spatula. Spread over the cool brownies.

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Getting ready to sift the flour, cinnamon, nutmeg and salt
Getting ready to sift the flour, cinnamon, nutmeg and salt
adding the buttermilk, vanilla, schnapps and egg
adding the buttermilk, vanilla, schnapps and egg
Flour mixture before adding the carrots and nuts
Flour mixture before adding the carrots and nuts
Batter before baking
Batter before baking
Time for frosting! Cream cheese, butter and confectioner's sugar
Time for frosting! Cream cheese, butter and confectioner’s sugar
Fold in the pecans to complete this easy frosting recipe. You can always choose to leave the pecans out if preferred.
Fold in the pecans to complete this easy frosting recipe. You can always choose to leave the pecans out if preferred.
Our brownie fresh out of the oven.
Our brownie fresh out of the oven.
After the brownies cooled they were frosted and cut into squares.
After the brownies cooled they were frosted and cut into squares.
Ready to serve!
Ready to serve!
Dessert · Every Day Feasts

Quick and Easy: One Bowl Pound Cake


Alex, of our cookbook committee, tried a new recipe for an event she was assigned dessert. It didn’t work out exactly as planned from the start, but was so easy to fix that she got great reviews! Thank you for sharing, Alex!

I was looking for a nice and simple dessert option. The One Bowl Pound Cake from Everyday Feasts sounded simple enough seeing as it says “one bowl” in the title of the recipe.

Most, if not all, of the ingredients are items that everyone keeps in the cabinet so there may not be any special trips to the grocery store. The Bundt pan I used was a stone pan. I placed all my ingredients in my one bowl and mixed everything together. The recipe says you can use vanilla or lemon yogurt and I opted to use vanilla in my recipe. I greased the pan very well and then poured the mixed ingredients into the pan and then into the oven. When trying out a new recipe, I always set the time to the lower end of the suggested time. The pound cake was done at 60 minutes, however, the recipe does not suggest how long to let the cake cool before trying to remove from the pan. I have to admit that I had to make this twice because I did not pay attention to the time the cake was out of the oven before trying to remove so it did not come out of the pan very well. On the second go around, I let the cake cool for 15 minutes while sitting on a cooling rack. I then let the cake sit flipped over on the cooling rake for a few hours. I then used a spatula to gently slide down the sides of the pan to loosen from the sides so that it would come out of the pan. Success! Overall, the cake got great reviews!

 

One Bowl Pound Cake

2 ½ cups of flour

2 cups of sugar

½ teaspoon baking soda

¼ teaspoon salt

1 cup (2 sticks) butter, softened

1 (8-ounce) container lemon or vanilla yogurt

1 teaspoon vanilla extract

4 eggs

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Preheat the over to 350 degrees. Grease and flour a 10-inch Bundt cake pan. Combine the flour, sugar, baking soda, salt, butter, yogurt, vanilla, and eggs in a large mixing bowl and beat at low speed until blended. Beat at medium speed for 3 minutes. Pour into the prepared pan. Bake 60-70 minutes or until golden brown and a wooden pick inserted near the center comes out clean.

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Capture the Coast · Dessert

Bern’s Carrot Cake Brownies


If you have had the pleasure of dining at Bern’s Steak House you know it is the quintessential culinary experience, unlike any other in the Tampa Bay area.   The food, dining rooms, staff, and kitchen and wine cellar exploration are all a journey worth indulging.  The final destination, which just so happens to be my favorite part, is the famous Harry Waugh Dessert Room.  The setting of redwood wine casks and live piano music, create an ambiance to remember and the dessert options are endless.   Through our JLT Cookbook, Capture the Coast, you can re-create one of their featured items, Bern’s Carrot Cake Brownies with Toasted Pecan Frosting in your very own home!   I encourage you to make the recipe, it doesn’t disappoint and we were honored to feature the recipe on page 110 of the cookbook, Capture the Coast.

Bern's Carrot Cake Brownie

Bern’s Carrot Cake Brownies with Toasted Pecan Frosting

Capture the Coast, page 110

Ingredients:

Brownies

1-½ cups all-purpose flour

1-teaspoon cinnamon

½ teaspoon nutmeg

½ cup (1 stick) unsalted butter, softened

1¼ cups sugar

Dash of Salt

2 eggs

5 tablespoons buttermilk

1-teaspoon vanilla extract

¼ teaspoon peach schnapps

¼ cup pecans, toasted and finely chopped

3 carrots, peeled and shredded (about 1¾ cups)

Toasted Pecan Frosting

½ cup (1 stick) unsalted butter, softened

12 ounces cream cheese, softened

¾ cup confectioners’ sugar

¼ cup pecans, toasted

Preparation:

Brownies

1.       Sift the flour, cinnamon, nutmeg, and salt together.

2.       Beat the butter and sugar at low speed in the bowl of a stand mixer fitted with the paddle attachment until smooth.

3.       Beat at medium speed until light and fluffy.

4.       Add the eggs, buttermilk, vanilla and schnapps a small amount at a time, beating well after each addition and stopping to scrape down the side of the bowl occasionally.

5.       Add the flour mixture and mix well.

6.       Scrape down the side of the bowl.

7.       Stir in the pecans and carrots.

8.       Spoon into a buttered 9×13-nch baking pan.

9.       Bake at 350 degrees for 20 to 30 minutes or until the edges pull from the side of the pan.

10.   Remove from the oven to cool.

Toasted Pecan Frosting

1.   Beat the butter in the bowl of a stand mixer fitted with the paddle attachment until soft and creamy.

2.   Add the cream cheese and beat until smooth. Beat in the confectioners’ sugar.

3.   Fold in the pecans with a spatula.

4.   Spread over the cool brownies.

Capture the Coast · Dessert

Blueberry Fields Forever


By Krista Dietrich

Growing up spending summers in the Pocono Mountains of Pennsylvania has left me with many fond memories.  One of them is going blueberry picking.  Every July, we would make a trip out to the local blueberry farm in hopes of a good harvest.  Some years we would find plump and juicy berries the size of a quarter.  Other years, we would go from row to row, plucking miniscule berries, barely filling up our buckets.  Regardless of what we brought home, there was always enough for Aunt Linda’s famous blueberry pie and a stack of blueberry pancakes for breakfast. 

This past year, I returned to Coutt’s Family Blueberry Farm feeling nostalgic for my memories from many years ago.  Not much has changed at the farm over the years.  You can still pick ‘em, weigh ‘em, pay for ‘em and take ‘em home.  The gift shop still sells homemade jams, knick-knacks and the same delicious blueberry ice cream that I just can’t help but have a scoop.  Even though we didn’t come home with dozens of Ziploc bags full of berries, we had a great time recalling fond memories in the fields together.  I’m looking forward to sharing the same family tradition with my family someday!

The Junior League of Tampa’s cookbooks offer a great variety of summer dishes and desserts made from locally grown produce.  The Blueberry Crumble Cheesecake Bars in Capture the Coast will melt in your mouth; they’re simply delicious.  Try them for the perfect summer dessert!  To purchase this culinary classic cookbook visit:  http://www.jltampa.org/cookbooks.

Blueberry Crumble Cheesecake Bars (Capture the Coast pg. 111)

A hint of lemon gives these delectable cheesecake bars a fresh flavor.  Perfect for a crowd.

 2 cups all-purpose flour

½ cup packed light brown sugar

1 cup (2 sticks) butter

1 cup fresh or frozen blueberries

3 tablespoons water

½ cup granulated sugar

2 teaspoons fresh lemon juice

1 cup fresh or frozen blueberries

16 ounces cream cheese, softened

½ cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup packed light brown sugar

½ cup quick-cooking oats

½ cup (1 stick) butter, softened

Preheat the oven to 350 degrees.  Mix 2 cups flour and ½ cup brown sugar in a medium bowl.  Cut in 1 cup butter with a pastry blender until crumbly.  Press evenly in a 9×13-inch baking pan lined with foil.  Bake for 15 minutes or until light brown.

Combine 1 cup blueberries, the water, ¼ cup granulated sugar and the lemon juice in a small saucepan and mix well.  Cook over medium heat for 10 minutes.  Add 1 cup blueberries.  Cook for 8 minutes, stirring frequently.  Keep warm.

Beat the cream cheese and ½ cup granulated sugar at medium speed in a mixing bowl until smooth.  Add the eggs one at a time, beating well after each addition.  Beat in the vanilla.  Pour over the warm crust.  Spoon the blueberry mixture evenly over the cream cheese mixture.  Mix 1 cup flour, 1 cup brown sugar, the oats and ½ cup butter in a bowl until crumbly.  Sprinkle over the blueberry layer.  Bake for 30 to 35 minutes or until the filling is set.  Cut into bars.  Serve warm or cold.