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BLOOD ORANGE CAKE the perfect cake for a party

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Looking for that perfect cake to bring to a get-together, brunch, or shower? Well ladies, step aside, because Elizabeth is flexing her cake decorating skills and showing us how to master the most delicious cake known to mankind – the blood orange cake with honey mascarpone frosting. I mean, it’s pure perfection! 

It’s stunning, delicious, and a total showstopper! Get the skinny from Elizabeth below. Love what you see, tell us your thoughts below! – xoxo, LK

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INGREDIENTS:

2 1/2 Cups of cake flour

1 1/2 Cups of granulated sugar

1 Teaspoon of course salt

1 Tablespoon of baking powder

5 Large eggs, separated

1/2 Cup of blood orange juice or your favorite citrus juice

1 Tablespoon of blood orange zest

1/2 Cup of vegetable oil 

+ extra flour & non stick baking spray for cake tins

 

HONEY MASCARPONE FROSTING

1 Stick of unsalted butter at room temp

8 Oz of mascarpone cheese or cream cheese

1 1/2 Teaspoons of pure vanilla extract

1 Teaspoon of salt

3-4 Tablespoons of honey

4 Cups of powdered sugar

   *milk on an as needed base

2INSTRUCTIONS:

*For this recipe I used three 6-inch cake tins, two 8-inch will work as well. Spray cake tins with non stick spray and spread flour thinly on sides and bottom of tins, set aside. Preheat oven to 350 degrees fahrenheit. In a large mixing bowl sift cake flour and add in salt and baking powder and set aside.

1. In a large bowl separate egg yolks and whites into 2 large bowls, reserve the yolks. With a stand or hand mixer fitted with a wire whip, whip egg whites until light and fluffy, about three minutes. Set aside. 

2. With a stand or hand mixer combine sugar and egg yolks. Slowly pour in vegetable oil and blood orange juice and zest, mix. Add flour mixture to wet mixture in three separate segments mixing until just combined after each one. Remove from mixer and gently fold in egg whites until incorporated.

*Whisking your egg whites separately and gently folding them in will ensure a light and airy cake batter. Pour evenly into cake tins and bake for 20-25 mins. Cakes are done when a tooth pick comes out clean. Cool for 30 mins. Take a knife and make a ring around the tin sides, if any of the cake has stuck this will help release it. With a serrated knife edge cut any dome tops off your cakes. 

3. In a large mixing bowl with a stand or hand mixer beat butter, mascarpone cheese, vanilla extract, salt and honey until light and fluffy, about 3 mins. Add in 1 cup of powdered sugar at a time, checking for texture after each addition. Add in one tablespoon of milk as needed to thin frosting.

*Note dryer climates may need more milk for thinning, moister climates may need less. 

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COOKIE DOUGH MILKSHAKE

4806For all our gluten free, vegan, soy free, lactose intolerant, nut free, and sugar free readers, THIS POST IS FOR YOU! We are always trying to cut back on the junk and increase the good things we put into our bodies here at LaurenKelp.com and thanks to Wink Frozen Desserts that just got a whole lot easier.

It’s hard to find something truly delicious that satisfies that sweet tooth and doesn’t break the dietary restriction – am I right? Well, we are whipping up this crazy good cookie dough milkshake that is 100% guilt free. Like, zero guilt. Swap the milk for whatever you can drink (rice, almond, coconut, you get the picture) and use your favorite cookie recipe for the toppings, and Wink does the rest! See the full recipe below & make sure you tell us what you think!

IMG_4838 copyINGREDIENTS:

1. Iced Latte flavored Wink Frozen Desserts

2. Milk

3. Freshly baked cookies!

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INSTRUCTIONS:

1. Scoop several spoonfuls of Wink Frozen Dessert into blender

2. Add one cup of milk

3. Blend until smooth and thick (add more Wink if necessary)

4. Pour your yummy milkshake into a tall glass

5. Crumble freshly baked cookies on top & stir to mix in

6. Serve, sip, repeat!

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Photos by This Girl Sylvia

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PUMPKIN SPICE CINNAMON ROLLS

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Happy Monday, babe-trons! As the weather gets colder, our food is getting cozier – not a bad trade off, right? The fabulous Food Contributor Elizabeth is here showing us how to whip up the most delicious, mouth-watering, autumnal cinnamon rolls ever. They are pumpkin spice and made with love and we cannot get enough of them! See what we mean below! – xoxo, LK


Hello, hello! Elizabeth here & I made these swirly beauties just last week and haven’t stopped thinking about them. You know that smell when your walking in an indoor mall and the whole place kind of smells like feet and sweaty kids? But then, you turn a corner and suddenly it hits you in the face… that then is that wonderfully intoxicating Cinnabon smell. The smell that you can feel through your nostrils from three stores down. The smell that just suddenly has you reaching for $5 in your wallet. I swear I think they pump it through their air vent as a marketing tool, ha! But my whole little two bedroom apartment was flooded with this smell while I had these pumpkin spice cinnamon rolls in the oven.

These were pretty easy to make but they are a little time consuming. If you plan on making them for breakfast I would give yourself an extra hour or two in the morning so the dough has proper time to rise. This is more of a lazy Sunday afternoon treat. I filled mine with a cinnamon brown sugar mixture and drizzled them with a warm vanilla bean icing. You can try mixing maple or coffee into your icing instead of milk. Whatever flavor you like best with pumpkin!

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INGREDIENTS FOR CINNAMON ROLLS

-1/4 Ounce package yeast

-1/2 Cup of warm water

-1/2 Cup of warm milk

-1/4 Cup of sugar

-1/3 Cup of butter melted

-1 Teaspoon of salt

-1 Egg

-3 – 3 1/2 Cups of flour

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INGREDIENTS FOR PUMPKIN FILLING

-1 1/2 Cup of pumpkin puree

-3/4 Cup of brown sugar

-2 Teaspoons of vanilla extract

-2 Teaspoons of cinnamon

-1 Teaspoon of pumpkin pie spice

-1/3 Cup Diced Pecans optional

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INGREDIENTS FOR ICING

-1/2 Cup of warmed milk

-3 Tablespoons of butter melted

-2 Cups of powdered sugar

-1/2 Vanilla bean, scraped

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INSTRUCTIONS

1. Dissolve yeast into hot water. While yeast is dissolving combine sugar melted butter, salt and egg into a large bowl. Mix in two cups of flour and then mix in yeast + water mixture.

2. Mix in remaining flour until dough is easy to handle. The dough should be elastic but not sticky.

3. Sprinkle flour over a large surface and knead for 5-10 minutes. Place in a large well- greased bowl (I sprayed mine with pam) and cover with two clean dishtowels without touching the dough.

4. Place in an unheated oven for an hour to double in size.

5. Preheat oven to 350 degrees Fahrenheit

6. Punch down the dough and roll out into a large rectangle. Spread pumpkin filling mixture evenly over rolled out dough and sprinkle with pecans (optional). Roll the dough and cut into slices. Place into cast iron pan/casserole dishes close together. Bake for 30 minutes or until golden brown.

7. Mix together powdered sugar, vanilla bean, butter and slowly add in milk until you have reached your desired consistency.

*Adapted from Paula Deen

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BAKED ITALIAN EGGS

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Stop what you are doing & read this delicious little recipe right now! It’s the breakfast/brunch/breakfast-for-dinner of champions. IT’S DELICIOUS and it’s the easiest thing you could ever imagine. Want to impress the girls with brunch at your house – now you know what to serve! Y’all are going to love this one!  – xoxo, LK


Hello friends, Elizabeth here! Before I tell you about this amazingly easy breakfast dish I feel you should know the story behind it. These little tomato baked eggs kind of saved my blogging mojo this weekend. I had a rough week with cupcakes that deflated in the oven, a yogurt post for a company that went sour and way too much money spent at the grocery store (I really wish the third trip to whole foods was actually was a pair of shoes…)

Anyways, it’s classic breakfast recipes like these that remind me that I love what I do and to 100% keep doing it! These baked Italian eggs have a timeless flavor that can be made any time of the year with canned tomatoes. They are easy on your wallet and can feed a crown quickly and efficiently. I got your back for those unexpected guests that turn up on whim! Enjoy!

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INGREDIENTS:

-3-4 Tablespoons of tomato sauce

-3-4 Tablespoons of canned fire roasted tomatoes

-1 Whole egg

-1-2 Tablespoons of Parmesan cheese

-1 Teaspoon of chopped fresh basil

-Salt + Pepper

-1 Baguette

-Olive oil for drizzle

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INSTRUCTIONS:

1. Preheat your oven to 350 degrees

2. Fill each ramekin with tomato sauce; fire roasted tomatoes, 1 egg (do not whisk), cheese, basil and sprinkle with salt and pepper. The goal is to get each ramekin full with ingredients. Keep it simple!

3. Bake for 20-25 minutes until egg white is no longer translucent (23 minutes seemed to be efficient). Toast baguette and drizzle with good olive oil. Enjoy!

18What did we tell you? Easy & delicious! Make sure you check out our Instagram for sneak peeks of upcoming posts, hidden recipes, and a few of our favorite entertaining tips. Plus, our favorite intern – Bru. Like what you see and want to try it out? You know the drill – tag @laurenkelp or #LKMakes for a chance to have your recipe featured!
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HOW TO MAKE A PUMPKIN SPICE LATTE

starbucks 5It’s no secret that Fall is my absolute favorite season of a time & October is my most favorite month. The colors are perfect, it’s finally time to bust out those adorable sweaters and boots you’ve been coveting all year, and the flavors of this season are amazing. You’ve probably also gathered that we here at LK HQ are coffee hounds. We devised a test to see what type of coffee drinker we are & we are obsessed with mastering the perfect pour over.

 

Indulging in the celebrated Pumpkin Spice Latte during fall may be cliche, but it’s delicious so I don’t care. But lines get manic and October seems to be a bit of a hectic month all around. Thankfully, the fabulous folks at Starbucks understood our time vs line dilemma and sent over the most fabulous Fall goodies for us to sample. The most surprising of which was the Via Ready Brew Pumpkin Spice Latte mix.

 

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Absolutely doubting that it wouldn’t be even close to the real thing, we whipped up a cup almost immediately and I was totally amazed. It’s amazing! It’s less sweet than the drink is in stores, it takes about 2 seconds to make, and not only is it a time saver, you save a bunch of money as well! For $8 you get 6 packets, which is basically the cost of a Venti in stores.

starbucks4I know, I didn’t believe it either, but the same sweet and spicy flavors are all there and the rich and creamy taste hasn’t left. Take a little taste test of your own! Run to your local grocery store (yes, grocery store) and grab a box of the Via Instant Pumpkin Spice Latte and see for yourself!
image1 (1)Add some cinnamon & nutmeg for some extra spice, put a dollop of whipped cream if you are feeling especially decadent, or sneak a shot of whiskey or bourbon for a fancy gal Hot Toddie. Either way, you are going to be singing this instant PSL’s praises & we don’t blame you!

Want to try a taste test? Let us join in! Tag #LKMakes or @laurenkelp on Instagram or Twitter – we would love to hear what you think!

What are your favorite PSL hacks? Got any tips, let me know down in the comments section.starbucks 1


lauren kelp author buttonBELEN BUTTONThis post is sponsored by Starbucks but all thoughts, opinions, and food obsessions are our own.