Sullivan’s Sweets:
Irresistable Dessert Delights
Table of Contents Strawberry Crunch Poke Cake ........................................... 1 & 2 Simple White Cake .................................................................... 3 Confetti Butterfly Cupcakes ...................................................... 4 Pumpkin Bread ......................................................................... 5 Molten Lava Cakes.................................................................... 6 Chocolate Covered Raspberries ............................................... 7 Cake Pops .................................................................................. 8 Peanut Butter Chocolate Chip Oatmeal Cookies ..................... 9 Blondies .................................................................................. 10 Lemon Bars ............................................................................ 11 Snickerdoodle Cookies ........................................................... 12
Strawberry Crunch Poke Cake
From the kitchen of: Brooke Sullivan Ingredients
Cake
Nonstick cooking spray
1 (15.25-oz.) box white cake mix, plus ingredients called for on box
1 (3-oz.) box strawberry Jell-O
Frosting
1 1/2 c. heavy cream
1 (8-oz.) block cream cheese, room temperature
2/3 c. (75 g.) confectioners’ sugar
1 tsp. pure vanilla extract
1/8 tsp. kosher salt
Topping
24 Golden Oreos
4 tbsp. (1/2 stick) unsalted butter, melted
1 (3-oz.) box strawberry Jell-O
Fresh strawberries, halved lengthwise, for serving
1
Cake
Strawberry Crunch Poke Cake
From the kitchen of: Brooke Sullivan Directions
1. Preheat oven to 350°. Grease a 13”x9” baking pan with cooking spray. Prepare cake according to package directions.
2. Pour batter into prepared pan. Bake cake until a tester inserted into the center comes out clean, 20 to 25 minutes. Let cool.
3. Using a bamboo skewer or chopstick, poke holes all over cake, making sure not to go through to the bottom and spacing 1/2” to 1” apart.
3. In a small saucepan, bring 1/2 cup water to a boil. Add Jell-O powder; whisk until dissolved. Remove from heat and whisk in 1/2 cup cold water.
5. Pour gelatin mixture evenly over holes on cake. Cover and refrigerate at least 2 hours or up to overnight.
Frosting
6. In a large bowl, using a handheld mixer, beat cream on medium-high speed until stiff peaks form.
7. In another large bowl, using a handheld mixer, beat cream cheese on medium-high speed until smooth and fluffy. Add confectioners’ sugar and beat until smooth, then add in vanilla and salt. Fold in whipped cream until just combined.
8. Spread frosting over top of cake; reserve remaining frosting for topping (optional).
Topping
1. In a food processor, pulse cookies to pea-sized crumbs. Transfer to a medium bowl. Pour butter over crumbs, sprinkle with Jell-O powder, and stir to combine.
2. Sprinkle crumb mixture over frosting, then lightly press down on crumbs to adhere.
3. Dollop or pipe reserved frosting over crumbs (if using). Top dollops with strawberries.
2
Cooking spray
Simple White Cake From Scratch
From the kitchen of: Ann Taylor Pittman
Ingredients
3 cups bleached cake flour (such as Swans Down; 11 1/4 oz.)
2 tsp. baking powder
1 tsp. table salt
1/2 tsp. baking soda
1/2 cup unsalted butter, softened
1/2 cup canola oil
2 cups granulated sugar
6 large egg whites, at room temperature
1 tsp. vanilla extract
1 cup whole buttermilk, at room temperature
Directions
1. Preheat oven to 350°F. Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with parchment paper and coat paper with cooking spray.
2. Whisk together flour, baking powder, salt, and baking soda in a medium bowl.
3. Place butter in a large bowl; beat with an electric mixer at medium speed until light and fluffy, about 2 minutes.
4. Add oil and sugar; beat at medium speed until creamy and thick, for two minutes.
5. With mixer at medium-low speed, gradually add egg whites and then vanilla; beat until thoroughly combined.
6. With mixer at low speed, gradually add flour mixture and buttermilk alternately, beginning and ending with flour mixture.
7. Divide batter evenly between prepared cake pans.
9. Bake at 350°F until pick inserted in the center comes out clean, 25-30 minutes.
3
Confetti Butterfly Cupcakes
From the kitchen of: Brooke Sullivan
Ingredients
Cupcakes
3/4 c. (175 g.) granulated sugar
3/4 c. (175 g.) unsalted butter, softened
3 large eggs, lightly beaten
1 tsp. vanilla extract
1 1/2 c. (175 g.) all-purpose flour
1 tsp. baking powder
1/4 tsp. kosher salt
5 tbsp. sprinkles, plus more for serving (optional)
Frosting & Assembly
1 c. store-bought vanilla buttercream frosting
Squeezy strawberry jam (optional)
Confectioners’ sugar, for dusting
Directions
1. Preheat oven to 320° and line 2 standard 12-cup muffin tins with liners. In a medium bowl, whisk flour, baking powder, and salt.
2. In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric mixer), beat butter and granulated sugar on medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.
3. Add dry ingredients and beat on low speed until just incorporated. Stir in the sprinkles until evenly mixed. Divide the mixture evenly among the cupcake liners. Bake for about 20 minutes until risen, lightly golden and springy to the touch. Leave to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
4. Use a small serrated knife to cut the round tops off each cupcake to make 12 cake circles. Cut each circle in half.
5. Spoon a teaspoon of the frosting into the center of each cupcake. Press 2 cake circle halves on top of each cake to make butterfly wings, leaving a small gap between the circle halves.
6. Squeeze a line of jam straight from the bottle between the wings to make the butterfly’s body, and dust over a little powdered sugar (if using).
4
2 cups all purpose flour
1 ½ cups granulated sugar
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
½ tsp fine sea salt
3 large eggs
1 cup extra light olive oil
15 oz pumpkin puree
Pumpkin Bread
From the kitchen of: Natasha
Ingredients
Directions
1. Preheat the oven to 350 degrees F. Butter and lightly dust with flour, two 8 ½” x 4 ½” bread pans.
2. In a large mixing bowl, whisk together the dry ingredients: 2 cups all purpose flour, 1 ½ cups sugar, 1 tsp baking powder, 2 tsp cinnamon and ½ tsp salt.
3. In a second medium mixing bowl, whisk together the wet ingredients: 3 eggs, 1 cup oil, and pumpkin puree.
4. Pour wet ingredients over dry ingredients then whisk together until smooth, Divide evenly between 2 prepared bread pans and bake at 350 degrees F for 45-55 minutes, or until a toothpick comes out clean. Let cool in the pans for 10-15 mins then transfer to a wire rack to fully cool.
5
Molten Lava Cakes
From the kitchen of: Hayley Parker
Ingredients
4 oz semi-sweet baking chocolate like by Baker’s or Ghirardelli
1/2 cup butter I used unsalted
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp flour
2 tsp vanilla
Pinch salt
Ice cream and chocolate syrup for garnish optional
Directions
1. Preheat the oven to 425 degrees fahrenheit. Liberally grease 4 baking dishes or ramekins.
2. In a microwaveable bowl, melt together the chocolate and butter on HIGH for 1 minute or until chocolate is smooth and butter has melted. Whisk the chocolate until the mixture has combined and is smooth and glossy.
3. Add in the powdered sugar, eggs, egg yolks and vanilla, stirring to combine. Lastly, add in the flour and pinch of salt until a thick batter forms.
4. Portion the batter evenly among the ramekins and bake for approx. 13-15 minutes or until the edges are firm and set but the center is still soft. Let the cakes stand for about 2 minutes before carefully running a knife along the edge of the ramekin and releasing the cake gently onto a plate. Top with ice cream and chocolate sauce, if desired. Serve immediately
6
Fresh raspberries
White chocolate
Dark chocolate
Chocolate Covered Raspberries
From the kitchen of: What Molly Made
Ingredients
Directions
1. Wash the raspberries and gently pat them dry with paper towels, being careful to not damage or break them.
2. Place the white chocolate in a medium, microwave-safe bowl and heat in the microwave for 30 seconds then stir and repeat until it’s melted and smooth. You can also place the chocolate in a double boiler to melt it.
3. Use a toothpick to poke the bottom of the raspberry (the closed small end) and dip the raspberry in the melted white chocolate. Do your best to fill the whole of the raspberry with chocolate.
4. Place the dipped chocolate on the prepared baking sheet on its side and repeat with all of the raspberries. When they’re done, place the baking sheet in the freezer. 5 While they’re chilling, melt the dark chocolate the same way you did with the white chocolate. When the raspberries and white chocolate are frozen and set, repeat the process with the dark chocolate and place back in the freezer. Freeze until set and serve frozen.
7
Cake pops
From the kitchen of: Ava Owens
Ingredients
125 g butter at room temperature
90 g sugar
1 pinch salt
2 eggs (small)
110 g flour
1 pack Bourbon vanilla pudding powder (for 500 ml milk)
2 teasp. baking powder
1 tbsp. milk For the loaf tin
1 tbsp. fat -
1 tbsp. wheat flour
1 vanilla cake (around 420 g, sponge cake, see recipe)
5 tbsp. liquid, e.g. jam, fruit juice or liqueur
50 g icing sugar
300 g white cooking chocolate
100 g coloured sugar sprinkles
Directions
1. Preheat the oven to 180°C. Grease and flour the baking tin.
2. Place the butter in a bowl and beat until smooth with the CleverMixx. Gradually add the sugar and salt.
3. Stir in the eggs separately for about 30 seconds on the highest setting.
4. Mix the flour, baking powder and pudding powder.
5. Add to cake mix alternately with the milk until a thickened mass is formed.
6. Fill the cake mix into the loaf tin and smooth flat.
7. Bake in the oven for about 45 minutes. Leave to cool about 10 minutes and remove from the tin.
Cake Pop Forming Directions
1. Roughly crumble the finished cake in a mixing bowl.
2. Add the jam and mix to a smooth paste with the CleverMixx.
3. Shape into two rolls and cut into portions of about 20 grams each and shape into small balls.
4. Melt the chocolate over a warm water bath. Mix with the icing sugar in a bowl. Spike the balls onto a wooden stick.
5. Dip the balls into icing at an angle to prevent dripping, and turn evenly.
6. Cover with sprinkles immediately. Leave pops to cool off in glass filled with sugar.
8
Peanut Butter Chocolate Chip Oatmeal Cookies
From the kitchen of: Sally’s Baking Addiction
Ingredients
1 and 1/2 all purpose flour
1 teaspoon of baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup of unsalted butter, softened to room temperature
1 cup granulated sugar
1/2 cup packed light or dark brown sugar
2 large eggs at room temperature
1 cup creamy peanut butter
2 teaspoons pure vanilla extract
2 cups of rolled oats
2 and 1/2 cups of semi sweet chocolate chips
Directions
1. Whisk the flour, baking powder, baking soda, and salt together in amedium bowl. Set aside
2. In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on high medium speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium high speed until creamed, about 2 minutes. Add the eggs , peanut butter, and vanilla and beat on high speed until combined, about 1 minute Scaroe down the sides of the bowl and beat again
3. Add dry ingredients to the wet ingredients and miz on low until combined. With the mixer running on low speed, add the oats. Once combined, beat in the chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least twenty minutes in the refrigerator.
4. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside
5. Scoop balls of dough, 2 Tablespoons per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft.
6. Remove from the oven and allow to cool on a baking sheet for 5 minutes before transferring to a wire rack to cool completely.
7. Cookies stay fresh covered at room temperature for up to 1 week
9
Blondies
From the kitchen of: Nancy Dempsey
Ingredients
2/3 cup butter
2 cups Brown Sugar
3 eggs
1 tsp Vanilla extract
2 ½ cup sifted flour
2 tsp baking powder
1 tsp salt
12oz (1.5 cups) milk chocolate chips
Directions
1. Heat over to 350°F
2. Grease 8x8 pan
3. Melt butter and stir into brown sugar in medium sized bowl
4. Add eggs one at a time to wet ingredients then add vanilla
5. Mix all dry ingredients in a small bowl
6. Add dry ingredients slowly to wet ingredients. Still well
7. Add in chocolate chips
8. Put batter in pan and evenly distribute
9. Bake 35-40 minutes
10. Once cooled, cut in bars.
11. Add ice cream on top for a chill treat!
10
Lemon Bars
From the kitchen of: Beinstock
Ingredients
1 cup unsalted butter, melted
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 cups + 2 Tablespoons all-purpose flour
2 cups granulated sugar
6 Tablespoons all-purpose flour
6 large eggs
1 cup lemon juice
Directions
1. Preheat the oven to 325°F (163°C). Line a pan with parchment paper and set aside.
2. Make the crust: Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. Press firmly into the prepared pan, making sure the layer of crust is nice and even.
3. Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust.
4. Make the filling: sift the sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice until completely combined.
5. Pour filling over warm crust. Bake the bars for 22-26 minutes. Remove bars from the oven and cool completely at room temperature.
6. Once cool, lift the parchment paper out of the pan. For neat squares, wipe the knife clean between each cut.
11
Snickerdoodle Cookies
From the kitchen of: Catherine Brady Ingredients
1 cup Unsalted softened Butter
1 1/2 cups granulated Sugar
2 large Eggs
2 teaspoons Vanilla
2 3/4 cup Flour
1 1/2 teaspoon Cream of Tartar
1/2 teaspoon Baking Soda
1 teaspoon Salt
1/4 cup Sugar
1 1/2 Tablespoons Cinnamon
Directions
1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy.
3. Scrape the sides of the mixing bowl and add eggs and vanilla. Cream for 1-2 minutes longer.
4. Stir in flour, cream of tartar, baking soda, and salt, just until combined.
5. In a small bowl, stir together sugar and cinnamon.
6. Roll dough into small balls until round and smooth. Drop balls into the cinnamonsugar mixture and coat well.
7. Place on a parchment paper-lined baking sheet.
8. Bake for 9-11 minutes. Let cool for several minutes on a baking sheet before removing from the pan.
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Made By: Brooke Sullivan