Brown Butter Cookie Cake

Preparation: 1 hour
Bake time: 20-25 minutes
Yield: 1 9-inch cookie cake (6-8 svg.)


Brown Butter Cookie Cake
230g all purpose flour
1 tsp. baking soda
10g corn starch
1 tsp. salt
226g unsalted butter (2 sticks)
160g dark brown sugar
70g granulated sugar
1 egg plus 1 egg yolk, room temperature
1 1/2 tsp. vanilla extract
250g semi-sweet chocolate (chips or chunks)

Brown Buttercream Frosting
113g unsalted butter (1 stick)
227g powdered sugar
2 tbsp. milk of choice
1/4 tsp. salt

Instructions

Brown Butter Cookie Cake
In a large saucepan, combine add the 226g of butter for the cake and the 113g butter for the brown buttercream. Place the heat on medium-low, and occasionally stir until the butter melts, and eventually starts to brown. Once the butter is an amber-brown color and has a nutty aroma, take the butter off of the heat and pour it into a heat-safe bowl. Leave the butter to cool in the fridge for 20-30 minutes, until it is not hot any more but not solid.

Preheat the oven to 350F/180C. Grease a 9-inch circle pan and set aside.

In a small bowl, whisk together the flour, baking soda, corn starch, salt, and chocolate chips. Set aside.

Once the brown butter has cooled down, transfer 170g of the butter to a large bowl. Whisk in both the brown and granulated sugar. Whisk in the egg until it is well combined with the mixture, then whisk in the egg yolk and the vanilla extract until it is well combined. Dump the flour mixture into the bowl, and mix until the flour is just fully incorporated with the mixture. Pour the dough into the greased circle pan. Bake the cookie cake for 20-25 minutes, until the edges are golden-brown and the middle of the cookie is set. Leave to cool before frosting.

Brown Buttercream Frosting
While the cookie is cooling, take the rest of the brown butter out of the fridge to come to room temperature. The butter should be solid, not liquid. In the bowl of a stand mixer fitted with the paddle attachment, whip the butter for one minute. Scrape down the sides of the bowl with a rubber spatula, and begin to slowly beat in the powdered sugar until it is fully combined with the butter. Scrape down the sides of the bowl and add in the milk and salt, mixing until combined. Transfer the butter to a piping bag and pipe onto the cookie cake once it has fully cooled. Serve and enjoy!


Storage
Store the cookie cake in an airtight container at room temperature to be enjoyed for up to three days after baking.

If you make this recipe for brown butter cookie cake with brown buttercream frosting, I would love to see it and know what you think! Tag me on instagram @doughlights and use the #doughlights. Thanks for stopping by!

Apple Pie Ice Cream Cake

Yield: 1 9-inch cake. (Serves 12-16)
Preparation: 1 hr. 30 min. + overnight chilling
Bake time: 15 min. for the blondie


Apple Pie Blondie
180g all-purpose flour (1 1/2 c.)
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. baking powder
115g unsalted butter – browned & slightly cooled (1/2 c.)
160g light brown sugar (3/4 c.)
1 egg, room temperature
1 tsp. vanilla extract
1 medium apple, peeled and shredded

Apple Pie Filling
2 medium apples, peeled and diced
juice of 1/2 lemon
1 c. water
1 tbsp. cornstarch
100g granulated sugar (1/2 c.)
1/4 tsp. ground cinnamon

Ice cream Cake
48 oz vanilla bean or french vanilla ice cream (depending on preference)
8 oz cool whip topping
1/4 c. crushed graham crackers

Toppings (optional)
2 sheets of graham crackers, not crushed
2 sheets of graham crackers, crushed
Caramel topping

Instructions

Apple Pie Blondie
Preheat the oven to 325F (160C). Grease the bottom of a 9-inch springform pan and set aside.

In a medium saucepan, melt the butter on medium-low heat. Stir the butter continuously until it begins to turn an amber-brown color. Immediately take off of the heat and pour into a medium-sized heat safe mixing bowl. Set aside to cool for 10 minutes.

While the butter is cooling, whisk together the flour, cinnamon, salt and baking powder in a small bowl.

Once the butter is done cooling, whisk in the sugar until it is well combined. Then, whisk in the egg and vanilla until fully combined. Add in the shredded apple, followed by the flour mixture. Lightly fold the mixture with a rubber spatula until everything is well-combined. Pour the mixture into your prepared springform pan and bake for approximately 15 minutes, until a toothpick entered into the center of the blondie comes out clean.

If you are assembling the cake right now, place the blondie in the springform pan in to the freezer to chill rapidly prior to adding the ice cream. If not, you can tightly cover the blondie in the springform pan and leave it at room temperature overnight.

Apple Pie Filling
Peel and dice the apples and place into a medium bowl. The apples should be fairly small to prevent an odd texture in the final cake. Toss the apples with the lemon juice.

In a medium saucepan, stir together the water and cornstarch. Once the cornstarch has dissolved, turn the heat on medium-low. Mix in the granulated sugar and cinnamon until they are dissolved, and then mix in the apples. Let the mixture boil for 10 minutes, stirring occasionally.

Take the mixture off of the heat to cool. If assembling the cake the same day, place the apples into the freezer. If assembling the next day, store the apples in an airtight container in the fridge.

Note: You can also easily sub this part with canned apple pie filling!

Ice Cream Cake
Prior to this step:
– Let the ice cream and cool whip sit out at room temperature for 15-20 minutes, until softened
– Make sure the apple filling and blondie are both cold so that they do not contribute to any melting of the icecream.

Using a stand mixer fitted with the paddle attachment, stir the ice cream, cool whip, and graham crackers together on the lowest speed until just combined. We want to minimize how much air we incorporate, so once it is combined, stop mixing.

Spread half of the ice cream mixture over the blondie. Then, spread the apple filling over the ice cream mixture (keep some of the apple filling on the side to spread on top, if desired). Carefully spread the rest of the ice cream mixture over the apples. Place in the freezer to chill prior to adding any toppings. Or just serve from here and enjoy!

Toppings
Topping are completely up to you and your personal preferences! If you make this recipe I would love to see the designs you come up with. Tag me on instagram @doughlights

For the topping I did: Make a spiral design with the caramel sauce, starting in the middle of the cake and going outwards. Then, using a toothpick or a knife, lightly drag the caramel from one end of the cake to the other (such as you were making crosses).

Nicely break apart the graham cracker sheets based upon the lines given on the sheets. Then, cut those in half. You should end up with 16 pieces by doing this. Place the pieces in the top of the cake, spaced out in a V design. Sprinkle the crushed graham cracker in between the V designs on the outermost part of the cake. Optional: then, place the remaining apple filling in a ring right in front of the graham crackers.

Chill the cake completely prior to serving. Carefully release the cake from the springform pan, serve, and enjoy!

Storage
This ice cream cake will keep for up to one week in the freezer, tightly covered. Enjoy!

If you make this recipe I would love to see it and your designs! Tag me on instagram @doughlights and use #doughlights

Lemon Cake with Mango Whipped Cream Frosting

Yield: 1 9×9 cake (9-12 svgs)
Preparation: 40 min.
Bake time: 20 min.


Lemon Cake
180g all purpose flour (1 1/2 c.)
15g cornstarch (2 tbsp.)
1 1/2 tsp. baking powder
1/2 tsp. salt
115g unsalted butter, softened (1/2 c.)
Zest of 1 lemon
200g granulated sugar (1 c.)
2 tbsp. olive oil
2 tsp. vanilla extract
2 large eggs, room temperature
120 ml 2% milk (1/2 c.)
1 tbsp. lemon juice

Mango Whipped Cream Frosting
4 oz. cream cheese, softened
140g powdered sugar (2/3 c.)
1/2 large mango, mashed
4 oz. heavy cream

Instructions

Lemon Cake
Preheat the oven to 350F (180C). Grease and line a 9×9 pan with parchment paper.

Mix together the milk and lemon juice and set aside. In a small bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and lemon zest for 3 minutes. Add in the olive oil and vanilla extract. Mix in the eggs one at a time, making sure the first egg is fully incorporated before adding the next.

Alternate between adding the flour and the milk on low speed until everything is incorporated. Pour the batter into your prepared baking dish, and bake for 20 minutes or until a toothpick entered into the center of the cake comes out clean. Let the cake cool.

Mango Whipped Cream Frosting
In the bowl of a stand mixer or using a hand mixer, cream the cream cheese until it is smooth. Slowly add in the powdered sugar and mashed mango until it is all incorporated. Then, slowly add in the heavy cream and whip the mixture for 3 minutes. Keep the frosting chilled until you are ready to use it.

Frost the cake once it is completely cooled and enjoy!


Storage
This cake is best enjoyed on the day it is baked, however, it will keep for 4 days covered in the fridge. Enjoy!

If you make this recipe, I would love to see it! Tag me on instagram @doughlights and use #doughlights

White Chocolate Kit Kat Sheet Cake with Raspberry Frosting

Yield: 9×9 sheet cake
Preparation: 30 min.
Bake time: 20 min.


Sheet Cake
180g (1 1/2 c.) all purpose flour
15g (2 tbsp.) cornstarch
1 1/2 tsp. baking powder
1/2 tsp. salt
155g (11 tbsp.) unsalted butter, room temperature
200g (1 c.) granulated sugar
2 large eggs, room temperature
2 tsp. vanilla extract
30g (2 tbsp.) sour cream
120 ml (1/2 c.) whole milk
100g (1 c.) white chocolate kit kats, lightly crushed

Raspberry Frosting
4 oz. cream cheese, room temperature
4 tbsp. butter, room temperature
1 tsp. vanilla extract
170g (1 1/2 c.) powdered sugar
2 oz. heavy whipping cream
15g (3/4 c.) freeze-dried raspberries, lightly crushed

Instructions

Sheet Cake
Preheat the oven to 350F (180C). Grease and line a 9×9 pan with parchment paper.

In a small bowl, sift together the all-purpose flour with the cornstarch. Then, sift again with the baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until the mixture is light and fluffy, approximately 4 minutes. Scrape down the sides of the bowl and add the eggs in one at a time, followed by the vanilla extract.

In a measuring cup, measure out the sour cream and whole milk, whisking them together. Alternate adding the milk-sour cream mixture and the flour mixture into the mixing bowl until everything is fully incorporated. Lightly fold in the crushed kit kats.

Pour the cake batter into your prepared baking dish, and bake for 20 minutes, until a toothpick inserted into the middle of the cake comes out clean. Wait for the cake to cool completely before frosting.

Raspberry Frosting
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the cream cheese, butter, and vanilla until the mixture is smooth, approximately 3 minutes.

Add in the powdered sugar slowly until it is fully incorporated into the mixture. Slowly add in the heavy whipping cream and beat until the mixture is fluffy, approximately 2 minutes. Add in the lightly crushed raspberries and mix until combined.

Spread the frosting over the cooled cake. Slice and enjoy!


Storage
This cake is best enjoyed on the day it is baked and frosted, however, it will keep in the fridge for 3 days. Enjoy!

If you make this recipe I would love to see! Tag me on instagram @doughlights and use #doughlights