Untraditional Desserts: 100 Classic Treats with a Twist

Untraditional Desserts: 100 Classic Treats with a Twist

by Allison Miller

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Product Details

ISBN-13: 9781624146251
Publisher: Page Street Publishing
Publication date: 11/20/2018
Pages: 224
Sales rank: 339,995
Product dimensions: 7.90(w) x 8.90(h) x 0.60(d)

About the Author

ALLISON MILLER is the founder of Tornadough Alli and has been featured online by MSN, BuzzFeed, Country Living, Good Housekeeping, Better Homes and Gardens and more. She lives in central Minnesota with her husband and children.

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CHAPTER 1

OUTRAGEOUS OUT-OF-THE-BOX CAKES

Who can go wrong with a delicious cake? I say nobody. Cake is life to me, and I love all sorts of cakes. Layer cake, cake rolls, sheet cakes or Bundt cakes, I leave no stone unturned. You name it, I love it. This chapter is filled with fun cake twists that make you think outside the box on your favorite cake flavors. Think Shirley Temple, root beer float and orange creamsicle!

COCONUT CARAMEL COOKIE BUNDT CAKE

I was never a Girl Scout, but it's hard to pass up those Samoas when they come along. I took one of my favorite flavors and turned it into this Bundt cake. Chocolate and vanilla cake is glazed with a coconut-caramel topping that puts that cookie to shame!

SERVES 12 TO 16

¼ cup (25 g) unsweetened cocoa powder, plus more for dusting the pan
1¼ cups (300 g) unsalted butter, softened
2 cups (400 g) granulated sugar
2 tsp (10 ml) vanilla extract
2 tsp (10 ml) almond extract
5 eggs
¾ cup (180 ml) milk
½ cup (60 g) sour cream
3 cups (360 g) all-purpose flour
2 tsp (7 g) baking powder
1 tsp baking soda
½ tsp salt
1/3 cup (80 ml) hot water

CARAMEL GLAZE

1 (14-oz [397-g]) can sweetened condensed milk
1 (11-oz [308-g]) package caramels or caramel bits
2 cups (150 g) coconut, toasted

Preheat the oven to 350°F (177°C, or gas mark 4). Grease a 10-cup (2-L) Bundt pan with shortening or butter, then sprinkle with some cocoa powder. Set aside.

In a stand mixer, beat together your butter and sugar until fluffy. Add in your vanilla and almond extracts until combined. Add the eggs one at a time, mixing well after each addition.

In a small bowl, whisk together your milk and sour cream. Add it to your butter mixture, beating until combined.

In another bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add it to your wet mixture until incorporated. Pour half of your batter into a large bowl. Set aside.

In a small bowl, whisk together your cocoa powder and hot water, and mix it into the batter that was removed. Spread the chocolate layer into the bottom of the prepared pan, then spoon your vanilla mixture on top of the chocolate layer. Bake in the oven for 1 hour until the center is set.

Remove the cake from the oven, and let it cool for about 5 minutes in the pan before turning it out onto a wire rack placed over a baking sheet to cool completely.

To make the caramel glaze, add your sweetened condensed milk and caramels to a medium-size saucepan. Heat over medium heat until smooth, about 3 to 4 minutes. Immediately pour over your cake, spreading around the top and sides. Sprinkle with your toasted coconut, pressing it up the sides and into the center.

SHIRLEY TEMPLE CAKE

Growing up, Shirley Temples were always my favorite drink. In my eyes, 7Up and cherries were the best flavor combination. This cake really brings that childhood drink to life with citrusy layers filled and frosted with a cherry buttercream. It's the iconic drink — in a cake form!

SERVES 12 TO 16

1½ cups (360 g) unsalted butter, softened
3 cups (600 g) granulated sugar
5 eggs
3 cups (360 g) all-purpose flour
2 tsp (10 ml) lemon extract
¾ cup (180 ml) lemon-lime pop, such as 7Up

FROSTING

2 cups (480 g) unsalted butter, softened
7 cups (700 g) powdered sugar
¾ cup (180 ml) maraschino cherry juice Maraschino cherries, for garnish White decorating sugar, for garnish

Preheat the oven to 325°F (163°C, or gas mark 3). Line three 8-inch (20-cm) round cake pans with parchment paper and spray with nonstick cooking spray. Set aside.

In a stand mixer, beat together your butter and sugar until light and fluffy. Add in your eggs, and beat until blended. Add in your flour, and mix again until combined. Lastly, add in your lemon extract and lemon-lime pop until incorporated.

Spread the batter evenly among your 3 pans, and bake for 35 to 40 minutes until the center is set. Remove the cakes from the oven, and let them cool slightly before removing to cool completely on wire racks.

To make the frosting, in a stand mixer, beat your butter until smooth. Add in your powdered sugar 1 cup (100 g) at a time until incorporated. Slowly add in your cherry juice until the desired consistency and flavor are reached.

To assemble the cake, place one of your cake layers onto a turntable or cake round. Remove ¾ cup (184 g) of your frosting and set it aside. Spread ¾ cup (184 g) of frosting onto the layer, then top with the second layer of cake and spread another ¾ cup (184 g) of frosting over the top of that layer. Add the third layer on top, then frost the outside and top of the cake with the remaining frosting.

To decorate, add the frosting you set aside to a piping bag fitted with an open star tip. Pipe swirls over the top of the cake. Place the maraschino cherries on top of each swirl, then sprinkle the top of the cake with decorating sugar.

MONSTER-COOKIE SHEET CAKE

Monster cookies are one of my favorite cookies. They have all the good stuff: oats, chocolate chips, peanut butter and M&Ms. When you take that cookie and turn it into a delicious sheet cake, you get your mind blown away with a rich, moist and tasty treat that is hard to resist.

SERVES 20 TO 24

1½ cups (150 g) old-fashioned oats
2 cups (475 ml) boiling water
¾ cup (180 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 cup (180 g) brown sugar
3 eggs
2 tsp (10 ml) vanilla extract
2 cups (240 g) all-purpose flour
1½ tsp (7 g) baking soda
1 tsp baking powder
1 tsp salt

FROSTING

1 cup (240 g) unsalted butter, softened
1 cup (180 g) creamy peanut butter
4 cups (400 g) powdered sugar
¼ cup (60 ml) milk Mini chocolate chips, for garnish M&Ms, for garnish

Preheat the oven to 350°F (177°C, or gas mark 4). Line a 12 x 17–inch (30 x 43–cm) baking pan with parchment paper and spray with nonstick cooking spray. Set aside.

In a medium bowl, add your oats and pour the boiling water over the top. Set aside to let the oats soak up the moisture.

In a stand mixer, beat together your butter and sugars until light and fluffy. Add in your eggs and vanilla, and continue to beat until mixed. In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Slowly add the dry mixture into the butter mixture until incorporated. Lastly, add in the soaked oats and mix until combined.

Spread the batter into the prepared pan, and bake in the oven for 20 to 25 minutes until golden. Remove the cake from the oven, and set it aside to cool.

To make the frosting, in a stand mixer, beat together your butter and peanut butter until smooth. Add in your powdered sugar 1 cup (100 g) at a time until combined. Mix in your milk, and beat on high for 1 to 2 minutes until fluffy.

Spread the frosting over the cooled cake, and sprinkle the chocolate chips and M&Ms over top.

ORANGE CREAMSICLE CAKE

Who else grew up eating all the creamsicle bars that they could? This flavor has always been one of my favorites! With this easy cake, you have two yellow cakes poked and poured with orange Jell-O, and filled and frosted with a light, flavorful cream cheese frosting.

SERVES 12 TO 16

1 (15.25-oz [432-g]) box yellow cake mix, plus the ingredients called for on the package
1 (3-oz [85-g]) box orange Jell-O
1 cup (240 ml) boiling water

FROSTING

1 (8-oz [230-g]) package cream cheese, softened
2 cups (200 g) powdered sugar
2 tsp (10 ml) vanilla extract Zest of 1 orange
2 cups (480 ml) heavy whipping cream Orange gummy candies, for garnish Orange sugar sprinkles, for garnish

Bake the cake according to the package directions for 2 (8-inch [20-cm]) cake pans.

When ready, remove the cakes from the oven and let them cool in the pans for 5 minutes before turning them out onto a cooling rack to cool completely. Wash your pans, wrap the insides with plastic wrap, and place the cooled cake layers inside. Using a fork, poke holes all over the tops of the cakes. Set aside.

In a medium bowl, add your orange Jell-O and boiling water, and whisk together until the Jell-O is dissolved. Once dissolved, pour it evenly over your cakes. Cool for about 2 hours to let the Jell-O set.

To make the frosting, in a stand mixer fitted with the paddle attachment, beat your cream cheese until smooth. Add in your powdered sugar, vanilla and orange zest. In another large bowl, add your heavy whipping cream and beat with a hand mixer until stiff peaks form. Fold this mixture into your cream cheese mixture until combined.

To assemble your cake, place one layer of the cake on a cake stand or turntable. Top with 1½ cups (367 g) of your frosting. Top with the remaining cake layer. Frost the tops and sides with the remaining frosting until covered. Garnish with the orange gummy candies and sprinkles. Keep refrigerated.

APPLE SPICE PIECAKEN

Is it a pie? Is it a cake? No, it's a piecaken! A whole apple pie is stuffed and baked inside a flavorful spice cake and glazed with a cinnamon–cream cheese topping. This is a real showstopper of a dessert! It's a great conversation starter and a perfect meal ender.

SERVES 8 TO 10

1 (15.25-oz [432-g]) box spice cake mix
1¼ cups (300 ml) milk
1 cup (240 g) unsalted butter, melted
4 eggs
1 (9-inch [23-cm]) fresh baked apple pie

GLAZE

1 (8-oz [230-g]) package cream cheese, softened
¼ cup (60 g) unsalted butter, softened
1 tsp vanilla extract
1 tsp cinnamon
1½ cups (150 g) powdered sugar
2–4 tbsp (30–60 ml) milk

Preheat the oven to 350°F (177°C, or gas mark 4). Line the bottom of a 10-inch (25-cm) springform pan with parchment paper, and spray with nonstick cooking spray. Set aside.

In a large bowl, mix together your cake mix, milk, butter and eggs, and beat with a hand mixer until smooth. Pour half of your mixture into the bottom of the prepared pan. Turn your pie face down into the pan, and pour the remaining cake mixture over top and spread it out.

Bake in the oven for 1 hour, checking after 30 minutes to see if the edges are browning. If the edges are getting brown after the 30-minute mark, place a sheet of tinfoil over the top. After 60 minutes, use a toothpick to check the center for doneness. Remove the piecaken from the oven, and let it cool.

To make the glaze, beat together the cream cheese and butter with a hand mixer until smooth. Add in the vanilla, cinnamon and powdered sugar until incorporated. Add in your milk 1 tablespoon (15 ml) at a time until you reach your desired pourable consistency. Pour over the cooled piecaken.

HOT CHOCOLATE BUNDT CAKE

My kids are some of the biggest hot chocolate fans ever. So, making a hot chocolate cake was a no-brainer. A delicious chocolate Bundt cake is glazed with a gooey and tasty marshmallow glaze, turning that cold weather drink into a moist and tender dessert.

SERVES 12 TO 16

½ cup (50 g) unsweetened cocoa powder, plus more for dusting the pan
1 cup (240 g) unsalted butter, softened
2 cups (400 g) granulated sugar
2 eggs
1 tbsp (15 ml) vanilla extract
1 cup (120 g) sour cream
2 tsp (10 g) baking soda
2½ cups (300 g) all-purpose flour
½ tsp salt
1 cup (240 ml) hot brewed coffee

GLAZE

1 cup (85 g) marshmallow cream
¼ cup (25 g) powdered sugar
2–3 tbsp (30–45 ml) milk

Preheat the oven to 350°F (177°C, or gas mark 4). Grease a 10-cup (2-L) Bundt pan with shortening or butter, then dust with cocoa powder. Set aside.

In a stand mixer, beat together your butter and sugar until fluffy. Add in your eggs, vanilla and sour cream, and mix until combined.

In another bowl, whisk together your cocoa powder, baking soda, flour and salt. Slowly add your dry ingredients to your wet ingredients until just combined. With a mixer on low, slowly pour in your coffee until well mixed.

Pour the cake batter into the prepared Bundt pan, and bake in the oven for 1 hour until the center is set. When ready, remove the cake from the oven, and let it cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

To make the glaze, in a bowl with a hand mixer, mix together your marshmallow cream and powdered sugar until combined. Add in your milk 1 tablespoon (15 ml) at a time until you reach the desired consistency.

Drizzle the glaze over the cooled cake.

LEMON BAR LAVA CAKES

One thing that I loved more than anything growing up was lemon bars. Who can resist the punch of citrus? I know that it's an addicting flavor that I can't resist. What's even better is that these Lemon Bar Lava Cakes take my longtime favorite and turn it into a molten, single-serving treat.

White chocolate and lemon collide to make this ooey, gooey dessert.

MAKES 4

1 (4-oz [113-g]) white chocolate baking bar, chopped
½ cup (120 g) unsalted butter
¾ cup (75 g) powdered sugar
2 eggs
2 egg yolks
1 tbsp (15 ml) lemon juice
2 tsp (4 g) lemon zest
¼ tsp salt
¼ cup (30 g) all-purpose flour Powdered sugar, for garnish

Preheat the oven to 425°F (218°C, or gas mark 7). Grease 4 (6-oz [180-ml]) ramekins with shortening or butter. Set aside.

In a microwave-safe bowl, melt together your chocolate and butter using the microwave, stirring every 30 seconds until smooth. Stir your powdered sugar, eggs, egg yolks, lemon juice, lemon zest and salt into your melted chocolate until combined, then fold in your flour.

Divide the batter evenly among the ramekins. Bake for 15 to 20 minutes until the top is golden and the center is set but still jiggly. Remove the cakes from the oven and let them cool slightly, then run a knife around the edges of the ramekins to loosen the cakes and invert them onto plates.

Sprinkle with powdered sugar, if desired.

PEANUT BUTTER AND JELLY SHEET CAKE

Want to relive your childhood but in dessert form? This Peanut Butter and Jelly Sheet Cake is a fun twist on a classic PB and J sandwich! You will feel your youth all over again as you devour each and every bite of this moist and flavorful cake.

SERVES 20 TO 24

CAKE

3 cups (380 g) all-purpose flour
1¾ cups (340 g) granulated sugar
1½ tsp (6 g) baking powder
½ tsp salt
4 large eggs
¾ cup (180 ml) vegetable oil
1 cup (240 ml) milk
1½ tbsp (22 ml) vanilla extract
1 (20-oz [567-g]) jar grape jelly

FROSTING

2 cups (465 g) unsalted butter, softened
1 (16-oz [454-g]) container creamy peanut butter
6 cups (600 g) powdered sugar Chopped peanuts, optional

Preheat the oven to 350°F (177°C, or gas mark 4). Line a 12 x 17–inch (32 x 44–cm) rimmed baking sheet with parchment paper and spray with nonstick cooking spray. Set aside.

In a large bowl, whisk together your flour, sugar, baking powder and salt until blended. Add in your eggs, oil, milk and vanilla, and continue to whisk until smooth.

Pour the batter into the prepared pan. Bake in the oven for 20 to 25 minutes or until it springs back when touched and is slightly golden. Remove the cake from the oven, and set it aside to cool.

While the cake is cooling, add your jelly to a bowl. Stir until the jelly loosens and any clumps are broken up and smooth. Spread it over the cooled cake. Cover and let chill in the refrigerator for about 30 minutes.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, add your softened butter and peanut butter. Beat until smooth, then add in your powdered sugar 1 cup (100 g) at a time until creamy. Spread the frosting evenly over the top of your jelly layer.

Garnish the cake with chopped peanuts, if desired.

OATMEAL CREAM PIE COOKIE CAKE

If you're like me, then you've never had an oatmeal cream pie too far from reach. How about mega-sizing that treat and turning it into this giant Oatmeal Cream Pie Cookie Cake? A spiced oatmeal cookie cake is filled with a creamy and tasty marshmallow frosting, really encompassing the flavor of the classic snack.

SERVES 8 TO 10

1 cup (240 g) unsalted butter, softened
¾ cup (135 g) brown sugar
½ cup (100 g) granulated sugar
1 tbsp (15 ml) molasses
1½ tsp (8 ml) vanilla extract
2 eggs
1½ cups (180 g) all-purpose flour
½ tsp salt
1 tsp baking soda
½ tsp cinnamon
1½ cups (135 g) quick-cooking oats

FROSTING

1 cup (240 g) unsalted butter, softened
1 (7-oz [198-g]) jar marshmallow cream
2 cups (200 g) powdered sugar
1 tsp vanilla extract

Preheat the oven to 350°F (177°C, or gas mark 4). Line two 8-inch (20-cm) round baking pans with parchment paper, and spray with nonstick cooking spray. Set aside.

In a stand mixer, beat together your butter and both sugars until light and fluffy. Add in your molasses and vanilla, and mix until combined. Add in your eggs one at a time, mixing well after each addition.

In another bowl, whisk together your flour, salt, baking soda and cinnamon. Slowly add the dry mixture into your butter mixture, then mix in the oats. Spread the batter evenly into the prepared pans, and bake for 18 to 20 minutes. Remove the cakes from the oven and let them cool in the pans for 5 minutes before removing to wire racks to cool completely.

To make the frosting, in a stand mixer, beat together your butter and marshmallow cream until smooth. Add in your powdered sugar 1 cup (100 g) at a time until blended, then mix in the vanilla until incorporated.

To assemble the cake, place one layer onto a turntable or cake round. Spread your frosting over the top, then top with the remaining cake layer.

(Continues…)


Excerpted from "Untraditional Desserts"
by .
Copyright © 2018 Allison Miller.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Title Page,
Copyright Notice,
Dedication,
Introduction,
OUTRAGEOUS OUT-OF-THE-BOX CAKES,
Coconut Caramel Cookie Bundt Cake,
Shirley Temple Cake,
Monster-Cookie Sheet Cake,
Orange Creamsicle Cake,
Apple Spice Piecaken,
Hot Chocolate Bundt Cake,
Lemon Bar Lava Cakes,
Peanut Butter and Jelly Sheet Cake,
Oatmeal Cream Pie Cookie Cake,
Lemon Zinger Cake,
Root Beer Float Cake,
Brownie Cookie Dough Cake,
Snickerdoodle Sheet Cake,
Cinnamon Roll Snack Cake,
EXTRAORDINARY CHEESECAKES AND PIES,
Churro Cheesecake,
Strawberry Daiquiri Pie,
Cinnamon Crunch Cereal Pie,
Crème Brûlée Cheesecake,
Chocolate Nougat Candy Bar Pie,
Coconut Macaroon Pie,
Oatmeal Cream Pie Cheesecake,
Apple Crisp Cheesecake,
Boston Cream Pie Cheesecake,
Peanut Butter and Jelly Pie,
Blueberry Muffin Cheesecake,
Marshmallow Peanut Butter Cookie Pie,
Snickers Slab Pie,
Banana Cream Pie Cheesecake,
Chocolate Chip Cookie Pie,
TASTY TAKE-ALONG BARS, BROWNIES AND BLONDIES,
Mint Chocolate Crispy Treats,
Carrot Cake Blondies,
Coconut Cream Blondies,
Chocolate Sheet Cake Bars,
Sugar Cookie Brownies,
Glazed Oatmeal Raisin Cookie Bars,
Strawberry Shortcake Bars,
Mississippi Mud Bars,
Muddy Buddy Brownies,
Banana Split Blondies,
Blueberry Pie Bars,
Chocolate Chip Gooey Butter Bars,
Better-Than-Sex Brownies,
Salted Nut Roll Bars,
Fluffernutter Bars,
Lemon Meringue Pie Bars,
INVENTIVE COOKIES,
Fluffernutter Cookies,
Piña Colada Cookies,
Rocky Road Cookies,
Lemon Poppyseed Cookies,
Banana Cream Cookies,
Strawberries-and-Cream Cookies,
Cinnamon Roll Cookies,
S'mores Cookies,
Birthday Cake Cookies,
Scotcheroo Cookies,
Tiramisu Cookies,
Fruit Tart Cookies,
Peach Cobbler Cookies,
Chocolate Peanut Butter Cornflake Cookies,
CAPTIVATING CUPCAKES,
Almond Joy Cupcakes,
Sweet Potato Pie Cupcakes,
Rum-and-Coke Cupcakes,
Pancake Cupcakes,
Rocky Road Cupcakes,
Bananas Foster Cupcakes,
Vanilla Milkshake Cupcakes,
Coconut Cream Pie Cupcakes,
Mocha Frappe Cupcakes,
Watergate Cupcakes,
Snowball Cupcakes,
Peanut Butter Blossom Cupcakes,
Chocolate-Covered Strawberry Cupcakes,
Hummingbird Cupcakes,
SWEET BEGINNINGS,
Crème Brûlée French Toast Bake,
Coconut Caramel Cookie Waffles,
Carrot Cake Scones,
Overnight Cherry Cheesecake Oats,
Funfetti Waffles,
Baked Apple Pie Donuts,
Strawberry Cheesecake Baked Oatmeal,
Cinnamon Roll Bread Pudding,
Banana Bread Oatmeal,
Snickerdoodle Pancakes,
Glazed Donut Breakfast Bake,
Elvis Cinnamon Rolls,
Baked Cinnamon Roll Donuts,
THIS AND THAT,
Fruity Pebble Churros,
Pumpkin Spice Latte Dip,
Cherry Pie Taquitos,
Cookies-and-Cream Pizza,
French Cruller Dippers,
Pecan Pie Granola,
Lemon Blueberry Cheesecake Salad,
Sweet Potato Pie Fries,
Lemonade Puppy Chow,
Gingerbread Truffles,
Italian Cream Cookie Salad,
Puppy Chow Popcorn,
Brownie Peanut Butter Cobbler,
Cotton Candy Ice Cream,
Acknowledgments,
Index,
About the Author,
Copyright,

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