2010 was a good year of desserts, and I hope 2011 will have even more. In 2011 I want to create more classic dessert recipes, and I also want to challenge myself more.
I went through every single dessert I made in 2010 and picked out my top ten favorites. These recipes are all winners so give them a try!
Chocolate Cheesecake-Filled Cupcakes with Chocolate Frosting
I made these cupcakes for my sister's baby shower and they were a hit. This is a recipe I will make again for sure.
Chocolate Covered-Strawberry Cheesecake Bread Pudding
The most delicious bread pudding ever invented. It's made with doughnuts and it tastes like strawberry cheesecake. Drool.
Mayan Mudslide Brownies
These fudgy, moist brownies are topped with toasted coconut, cashews and dulce de leche. The surprise ingredient is avocado.
You see? I do love that mint-chocolate combination. Eric loved this pie and he doesn't like pie. I did, too!
Key Lime Pie
This luscious, tart key lime pie is topped with whipped cream and has a graham cracker crust. I made this for fathers day because all dads love key lime pie, I think. :)
Red Velvet Cake
It's red velvet cake... do I need to say more? It's amaaaazzzing.
Chocolate Cookie Dough Candy-Chocolate Chunk Cookies
This is my famous chocolate chip cookie recipe loaded up with chocolate chunks and chocolate chip cookie dough candy. Yum!
I like this recipe because it's kind of whimsical. Graham cracker crumbs and chopped chocolate are in the cookie, and then it's topped with white chocolate and more crumbs.
Pumpkin-Maple Glazed Pumpkin Doughnuts
Homemade doughnuts are killer. The pumpkin, maple and spices make these really flavorful. I need one of these babies right now.
Number ten is today's recipe! Funny how that worked out, huh? ;)
This is a Cranberry Limoncello Crumb Cake that I made. I made this a while back when cranberries had just came into season, and I needed to use up some leftover limoncello I had.
You'll have to hurry to make this cake because I don't think cranberries will be in season that much longer. That makes me sad. Maybe I should stock up? <-- br="" yes.="">
This cake is super moist; the batter has limonello, buttermilk and lemon juice in it, and it's flavored with almond extract and lemon zest. The cake batter is placed in a springform pan and topped with fresh chopped cranberries and a buttery, brown sugar crumb topping.
Ohhhh just thinking about this cake makes me want to bake it again. Sadly now is not the time because I need to work on some contest recipes and plan what I'm making for New Years. But Cranberry Limoncello Crumb Cake and I will meet again, this I know.
I'll be back shortly. I hope you have a good day!
2 cups coarsely chopped cranberries
2 tablespoons granulated sugar
2 1/4 cups all purpose flour
1 tablespoon cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup oil
3/4 cup granulated sugar
1 tablespoon finely grated lemon zest
1 teaspoon almond extract
2 large eggs
3/4 cup buttermilk
1/3 cup limoncello
1/4 cup fresh lemon juice
2/3 cup packed brown sugar
1/3 cup all purpose flour
3 tablespoons unsalted butter, cut into small pieces
Heat oven to 350 degrees F. Coat an 8 or 9-inch springform pan with cooking spray.
In a medium bowl, stir together cranberries and 2 tablespoons sugar until combined; set aside.
In a large mixing bowl, sift together flour, cornstarch, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat together 1/2 cup butter, oil, 3/4 sugar, lemon zest and almond extract until creamy - about 2 minutes. Beat in eggs until combined - about 2 minutes. Reduce mixer speed to low and beat in buttermilk, limoncello, and lemon juice, alternating with flour mixture until combined.
Pour batter into prepared pan; top with cranberries. In a medium bowl, stir together brown sugar, flour, and 3 tablespoons butter until combined. Knead the ingredients together until well incorporated; evenly sprinkle on top of cranberries.
Bake 1 hour or until set and golden brown and top.
Makes 8-10 servings