Cakes and Cupcakes Archives - Butter, Love, and Cowboys

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Carrot Cake Cheesecake

Have I got a Easter recipe for you! Carrot Cake Cheesecake is a luscious cheesecake, topped with a layer of carrot cake, and finished with the most dreamy cream cheese frosting.

Carrot Cake Cheesecake from butterloveandcowboys.com

I have seen various versions of Carrot Cake Cheesecake circling around the internet the last year. They all looked so good that it took me a while to decide what form mine would shape out to be. Now while I don’t love cake, carrot cake is one of the few cakes that calls to me. Generally, I pick cheesecake for my birthday, because it is my favorite form of “cake”. I’ve learned that while I don’t particularly like a plain old chocolate or vanilla cake, I gravitate towards types of cake that are much more moist and dense. Like carrot cake!

Carrot Cake Cheesecake from butterloveandcowboys.com

When I saw carrot cake combined with cheesecake, I just figured it had to be good. And it was. One layer of cheesecake and one layer of carrot cake made perfect with plenty of cream cheese frosting on top. it. turned. out. great. My Cowboy loved it! It was one of those immediate “this is so good” responses from him that let me know Carrot Cake Cheesecake was a definite keeper!

Carrot Cake Cheesecake from butterloveandcowboys.com

Carrot Cake Cheesecake is a great way for Easter dinner to go out with a bang. I hope you love it!

Easter is just around the corner and I am so excited! My Cowboy and I will be enjoying a weekend full of family and focusing on Jesus Christ. Christmas is my favorite holiday and at Christmas we celebrate the birth of the Savior. However, Christmas wouldn’t mean what it means to each of us if it weren’t for the events we celebrate at Easter- the Savior giving His life willingly on behalf of each one of us, doing something we could not do for ourselves, and rising again the third day. I love Him and I love His teachings.

I hope your Easter is renewing, wonderful, and filled with the peace the Savior offers.

xoxo,

Hannah

Carrot Cake Cheesecake

2019-04-16 18:09:03

Serves 10

A luscious cheesecake topped with a layer of carrot cake and finished off with dreamy cream cheese frosting.

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For the Graham Cracker Crust

1/3 cup butter, melted
9 graham whole graham cracker sheets, finely crushed
1 tablespoon sugar

For the Cheesecake

16 oz cream cheese, soft
3/4 cup sugar
2 tablespoons flour
1 teaspoon vanilla
2/3 cup sour cream
2 eggs

For the Carrot Cake Layer

1 cup brown sugar
1/2 cup oil
2 eggs
1 teaspoon vanilla
1/4 cup sour cream
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup shredded carrots

For the Cream Cheese Frosting

1/2 cup butter, soft
8 oz cream cheese, soft
1 teaspoon vanilla
4 cups powdered sugar

Instructions

Preheat oven at 300 degrees F. Begin by making the graham cracker crust. Combine melted butter, graham crackers, and sugar in a large bowl. Press into a greased 9 inch spring form pan. After pressing the crust in, take the bottom of a cup and press it over the entire crust to ensure it is well pressed.
To make the cheesecake layer, mix cream cheese, sugar, and flour on low speed until smooth and combined. Make sure to mix on low-speed to prevent air bubbles and cracking. Add vanilla and sour cream. Combine on low speed. Add eggs and combine. Pour mixture on top of the graham cracker crust. Bake 45 minutes, then turn off the oven. Keep cheesecake in the oven for 30 minutes. It will continue baking. Open oven door for about 20 minutes and then remove the cheesecake and refrigerate. This will prevent cracking, but don't be too worried about a crack in this cheesecake, because it will be covered by the carrot cake and frosting! Refrigerate cheesecake for at least 4 hours.
After the cheesecake has finished baking, make the carrot cake layer. Cover the bottom of a 9 inch spring form pan with parchment paper and grease the sides of the pan. Mix brown sugar and oil. Add eggs, vanilla, sour cream and mix well. In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add to wed ingredients. Fold in the shredded carrots. Place in spring form pan and bake at 350 degrees F 25-28 minutes or until a toothpick inserted comes out clean. Cool completely. I only have one 9 inch spring from pan which was used for the cheesecake layer, so I used my 10 inch spring from pan for the carrot cake. Once it was baked and cooled, I placed the carrot cake on top of the cheesecake and cut the excess cake edge off. I recommend using the spring form pan versus a regular cake pan because it will make the cake layer easier to remove.
To make the cream cheese frosting, beat the butter and cream cheese until smooth. Add vanilla and mix. Add the powdered sugar gradually, beating well between each addition. Continue to beat the frosting until it becomes stark white and gains a light and airy texture, about 2-3 minutes.
To assemble the cake, remove the spring form from around both the refrigerated cheesecake and the completely cooled carrot cake layers. Carefully remove the carrot cake from the bottom of the spring form pan and place it on top of the cheesecake. Next, frost the cake, spreading it all over the edges, sides, and on top. Enjoy! Refrigerate leftovers. This cake is best eaten after 2-3 days.

By Butter, Love, and Cowboys

Adapted from Cheesecake Layer Adapted from Life, Love, and Sugar

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

Cakes and Cupcakes, No-Bake

Crowd-size Cheesecake

Crowd-size Cheesecake starts with a crust of your choice- Golden Oreo, graham cracker, or a cake bottom. Topping the crust is a no-bake cheesecake layer, and to finish it off pile on your favorite pie filling! Crowd-size Cheesecake is thus named, because it is a great way to feed dessert to a crowd.

The cake crust is what is written in the original recipe, but when I made this about a month ago, I was in a hurry and quickly threw together a Golden Oreo Crust. It was delish! My filling of choice was cherry pie filling. You can use any pie filling. I hands down prefer to make my own pie filling, but there is something about canned cherry pie filling from the store that makes my world go ’round. Plus it makes topping this dessert an easy step.

I love this treat and it is a recipe that was a part of my childhood. This Crowd-size Cheesecake recipe originally comes from a close family friend. There are many recipes from her that are some of my favorites, and that is especially meaningful to me because she passed away a few years ago.

Crowd-size Cheesecake from butterloveandcowboys.com

One reason I am so passionate about baking and cooking is because of the experience. I love food. I always have and I always will. Enjoying good food was a huge part of life in the household I grew up in. My Mom is one of the best cooks/bakers around and largely because of that, food is a big deal to me.

Eating food isn’t just eating, it is an experience. For example, when I ate this for the first time in many years about a month ago, it made me nostalgic. It reminded me of my childhood and our family friend who is no longer with us. At times, making her recipes, helps me feel connected to her. I love that I can experience sweet things like that through baking and food.

Crowd-size Cheesecake from butterloveandcowboys.com

Crowd-size Cheesecake is intended for a cookie sheet, but can also easily be halved to fit in a 9×13 if you don’t have that big of a crowd! This is a great summer recipe I hope you enjoy!

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Crowd-size Cheesecake

2018-08-09 17:38:40

Serves 32

Crowd-size Cheesecake starts with a crust of your choice- Golden Oreo, graham cracker, or a cake bottom. Topping the crust is a no-bake cheesecake layer and to finish it off pile on your favorite pie filling! A great summer dessert!

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*Crust

20 graham crackers, crushed +1 cup butter, melted
OR
2 15 oz package Golden Oreo's, crushed + 1 cup butter, melted
OR
1 box white or yellow cake mix and ingredients on the package

No-Bake Cheesecake Filling

2 8 oz packages cream cheese, soft
2 8 oz tubs Cool Whip
3 cups powdered sugar

Topping

2-3 21 oz cans pie filling, flavor of your choice. (I prefer cherry on this recipe)

Instructions

1. If making the graham cracker crust, combine the graham crackers and melted butter. Press into a large, greased cookie sheet and bake at 325 degrees F for 8 minutes. Cool completely.
If making the Golden Oreo Crust, combine Oreo's and melted butter. Press into a large cookie sheet. Set aside.
If making the cake crust, preheat oven @ 350 degrees F. Prepare cake batter according to instructions on the package and bake in a large, greased cookie sheet for15-20 minutes. Cool completely.
2. For the no-bake cheesecake filling, beat the cream cheese until smooth. Add the powdered sugar and mix until well combined. Fold in the Cool Whip. Spread over the crust of choice.
3. Spread pie filling of choice evenly over the top of the no-bake cheesecake layer. Refrigerate at least 2-3 hours or overnight.

Notes

*You can use any of these three options for the crust bottom.
This recipe is also easily halved for a 9x13 pan.

By Butter, Love, and Cowboys

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

Brownies and Bars, Cakes and Cupcakes

Reese’s Cheesecake Bars

Reese’s Cheesecake Bars are a delectable dessert that begin with an Oreo crust. The filling is a Reese’s loaded, peanut butter cheesecake. These beauties are then topped off with a fudge-y ganache.

I simply adore a chocolate and peanut butter loaded cheesecake dessert. So does My Cowboy. And that fact sure helps us get along swell. If we’re being honest, a cold piece cheesecake on a warm day is bound to help any marriage succeed.

Reese's Cheesecake Bars from butterloveandcowboys.com

Think about it. Aren’t you just in a better mood when you eat cheesecake? I sure am!

Significantly so. And My Cowboy is too. So I guess that’s it- after all these years we’ve figured it out. The secret to a successful and happy marriage is cheesecake. In particular these Reese’s Cheesecake Bars. I speak from personal experience when I suggest/prescribe these for marital bliss. This is huge.

Speaking of huge, these Reese’s Cheesecake Bars are just how I like them-piled high. Of course, cheesecake is a rich dessert, so a smaller piece goes a long way. Unless you’re me or My Cowboy, then it doesn’t.

Something I find humorous is when a recipe for an 8×8 inch or 9×9 inch square pan claims to yield 16-20 bars. What the hay?! Those are the yields of a 9×13 inch pan. At least my eight and nine inch pans don’t make that many bars. Just Today I looked over a brownie recipe for a 9×9 inch pan that claimed to yield 2 1/2 dozen bars. So that tallies up to 30 bars from a little square pan of brownies, maybe if we serve half bite bars…maybe?

Reese's Cheesecake Bars from butterloveandcowboys.com

Anywho, I will be honest as can be when I label how many the recipe for Reese’s Cheesecake Bars yield.

Have a happy Memorial Weekend!

Reese's Cheesecake Bars

2018-05-25 15:42:30

Serves 12

Reese's Cheesecake Bars are a delectable dessert that begin with an Oreo crust. The filling is a Reese's loaded, peanut butter cheesecake. Lastly, these beauties are topped off with a fudge-y ganache.

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For the Crust

15 Oreo cookies, finely crushed
1/4 cup butter, melted

For the Cheesecake Filling

12 oz cream cheese, soft
3/4 cup sugar
1/2 cup peanut butter
1/2 cup sour cream
8 Reese's, chopped
2 eggs
1/2 teaspoon vanilla

For the Ganache

1 cup milk chocolate chips
2 tablespoons peanut butter
2/3 cup cream

Instructions

1. Preheat oven at 325 degrees F. Combine the Oreo crumbs and melted butter in a small bowl. Press into a greased 8x8 inch or 9x9 inch pan. Press into the pan with the bottom of a cup. Bake six minutes then remove from oven and let cool until filling is made.
2. For the filling, combine the cream cheese and sugar. Do not overmix. Add the peanut butter, sour cream, eggs, and vanilla. Mix until just combined. Fold in the Reese's chunks. Bake at 325 degrees F for about 45 minutes. I would check it at about 40 minutes to ensure it is not becoming over done. The middle will still jiggle a little, but the sides will be set. Once baked, cool in the fridge while you make the ganache.
3. To make the ganache, bring cream to a boil in the microwave. Place chocolate chips and peanut butter in a medium sized bowl. Pour the cream over top and mix until combined and all the chocolate is melted. Pour on top of the bars and spread. Refrigerate at least 4-6 hours. Enjoy!

By Butter, Love, and Cowboys

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

Cakes and Cupcakes

Raspberry Vanilla Cheesecake

Raspberry Vanilla Cheesecake is the perfect dessert for spring. It is a simple vanilla cheesecake topped with our favorite and most luscious raspberry sauce. I always get cheesecake fever when the weather warms up and this Raspberry Vanilla Cheesecake will give you all the springtime feels.

Raspberry Vanilla Cheesecake from butterloveandcowboys.com

My Cowboy and I are both cheesecake lovers. I get that there are non-cheesecakers out there. I just don’t know how you do it. I realize I would probably be better off if I didn’t adore it so much, but I do.

I can’t help it.

Cheesecake speaks to me in all her varieties, but if I am going a more fruity type, raspberry is one of the flavors I turn to most. I won’t keep you in the dark, this raspberry sauce is addicting and something we both absolutely love to eat by the spoonful.

Raspberry Vanilla Cheesecake from butterloveandcowboys.com

Raspberry Vanilla Cheesecake will make your spring dreams come true. It is that good.

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Shared on Weekend Potluck.

Raspberry Vanilla Cheesecake

2018-04-17 14:41:10

Serves 10

Raspberry Vanilla Cheesecake is a simple vanilla cheesecake topped with the most luscious raspberry sauce.

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Graham Cracker Crust

9 whole graham crackers, finely crushed
1/3 cup sugar
1/2 cup butter, melted

Cheesecake Filling

3 (8 oz) packages cream cheese, soft
1 1/3 cups sugar
3 tablespoons flour
1 teaspoon vanilla
1 cup sour cream
4 eggs

Raspberry Sauce

2 tablespoons cornstarch, mixed with two tablespoons cold water
2 cups fresh OR frozen raspberries
1/2 cup water
3/4 cup sugar
2 tablespoons lemon juice
1/2 teaspoon vanilla

Instructions

1. Preheat oven at 325 degrees F. In a mixing bowl, combine crushed graham crackers, sugar, and melted butter. Grease a 9 inch spring-form pan. Pour graham cracker mixture and press evenly into pan. I always go over it with the bottom of a cup to make sure it is firmly pressed. Bake 8 minutes and set aside. Lower oven temperature to 300 degrees F.
2. For the cheesecake filling, blend the cream cheese, sugar, and flour on medium-low speed. Do not over-beat. This will reduce the amount of air in the mixture and leave it less likely to crack after it is baked. Add vanilla, sour cream, and eggs. Blend until combined. Pour over graham cracker crust and gently drop on the counter a few times to remove air from the filling. Bake for sixty minutes. Making sure to leave the door closed, turn the oven off and leave the cheesecake in oven for thirty minutes or until it is set. Chill 4-6 hours or overnight.
3. While the cheesecake cools, make the raspberry sauce. In a small bowl or a cup, whisk the cornstarch and cold water together. In a medium sized sauce pan, place raspberries, water, sugar, and lemon juice. Stir frequently as you bring the mixture to a low boil over medium heat. Gradually, stir in the cornstarch/water mixture. Simmer, covered, for about five minutes or until desired thickness is reached. Add vanilla and remove from the heat. Let sauce cool in the refrigerator. Slowly pour about 1- 1 1/2 cups of prepared sauce over cooled cheesecake. I added the sauce until it was fully covered, but did not drip off the sides. Use any leftover sauce for individual pieces!

Notes

If I am in a hurry, I will cool the raspberry sauce in the freezer.

By Butter, Love, and Cowboys

Adapted from Lindsay @ Life, Love, and Sugar

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

Cakes and Cupcakes

Peanut Butter Chocolate Cheesecake

Peanut Butter Chocolate Cheesecake- how does it get any better than that? Three heavenly foods all crammed into one dessert. I promise there is no exaggeration here as I declare this is definitely one of THE BEST cheesecakes I have ever tasted. It is so fudge-y and the layers upon layers of peanut butter and chocolate are perfection.

As I often say, together, chocolate and peanut butter create my most favorite combination. I thought this cheesecake looked ridiculously delectable, so when my sister asked what cake I wanted for my birthday in 2016, I requested this Peanut Butter Chocolate Cheesecake from the DIY Foodie. This recipe was so scrumptious it found it’s way onto my birthday list for 2017 as well. My birthday was in November, but you already know the whole story of how I got so behind on posting, so let’s just keep movin’ forward :).

You wanna know my favorite part about this cheesecake? My Cowboy made it from start to finish. Isn’t he just a rock star?

Peanut Butter Chocolate Cheesecake from butterloveandcowboys.com

My Cowboy can totally cook and bake. It is so wonderful he can fend for himself when he needs to and can cook us tasty and nutritious meals when I am down and out. The only snag- he doesn’t always believe he can whip up the things I know he could do in a cinch.

Several years ago, we were doing a get together with my sister and her family. I had promised to make my Aunt JaNae’s famous cookie salad, but got sick to my stomach and had to leave it to My Cowboy. Or the time I had surgery and I was confined to the couch for a couple weeks- it took a little coaxing, but I talked him into homemade pizza with crust from scratch one Sunday afternoon. And you know what? The cookie salad and homemade pizza always turn out better when HE makes them!

It’s just not fair.

But I’ll still take it!

Peanut Butter Chocolate Cheesecake from butterloveandcowboys.com

My sister and I always make each other’s birthday meal and cake- whatever the birthday girl requests. This past November was the first of six consecutive birthdays my sister wasn’t able to make it for my birthday to cook my dinner and bake my cake. Talk about sad. It’s so fun living by sisters! Being the absolutely wonderful husband he is, My Cowboy stepped up to the plate. He made me lasagna fit for a queen and Peanut Butter Chocolate Cheesecake. He knows the way to this girl’s heart. It also worked out that my Mom and Dad got to be there on my birthday- the first time that has happened since I was in high school!

Peanut Butter Chocolate Cheesecake from butterloveandcowboys.com

Oh yes yes yes!

Peanut Butter Chocolate Cheesecake from butterloveandcowboys.com

I also wanted to note that this Chocolate Peanut Butter Cheesecake may sound a little complicated or time consuming because of all the different layers, but I promise it is simple! And so worth your time and effort.

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Weekend Potluck

Peanut Butter Chocolate Cheesecake

2018-03-07 15:46:36

Serves 10

Peanut Butter Chocolate Cheesecake is unbelievably fudge-y. The layers upon layers of chocolate and peanut butter are absolute dessert perfection.

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Crust

20 Oreo's, finely crushed
1/3 cup butter, melted

Filling

15 Reese's peanut butter cups
24 oz cream cheese, soft
1 cup sugar
3 eggs
1 tsp vanilla
1/2 cup sour cream
1/2 cup peanut butter, smooth
6 oz semi-sweet chocolate chips, melted

Ganache Topping

1 cup milk chocolate chips
1/3 cup cream

Instructions

1. Preheat oven at 325 degrees F. Grease a 9-inch spring-form pan. Combine the crushed Oreo's and melted butter. Press into the spring-form pan. I like to go over the entire crust with the bottom of a cup to ensure it sets well. Unwrap the Reese's and place on top of the Oreo crust evenly.
2. In a mixer with the paddle attachment, mix cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream, then mix until smooth. Take half of the batter from the mixing bowl and place in another large bowl. Add peanut butter to the bowl in the mixer, then melted chocolate to the other. Mix both until combined.
3. First pour the chocolate batter over top the Oreo crust and Reese's layer, then pour peanut butter batter over top the chocolate layer. Bake for one hour, then turn off the oven, keeping the oven door closed. Let it sit in the cooling oven for 1 1/2 hours.
4. To make the ganache topping, heat the cream in the microwave until almost boiling. Place the milk chocolate chips in a bowl and pour the cream over top. Whisk until well combined and spread evenly on top of the cheesecake after it has finished it's sitting time in the oven. Cool in the fridge for 4-6 hours.

By Butter, Love, and Cowboys

Adapted from The DIY Foodie

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

Cakes and Cupcakes

Pumpkin Dump Cake

Has anybody else noticed? Pumpkin Dump Cake appears to be the rage this year. Scrolling through Facebook, I have found many recipe videos devoted to this dessert. Ever since the first Pumpkin Dump Cake video I watched, it has been first on my mental, then moved to my physical fall dessert list of recipes to try. Those videos won me over and told me I needed Pumpkin Dump Cake in my life. Considering how strongly food speaks to me, I just had to try it this year.

Pumpkin Dump Cake from butterloveandcowboys.com

It was a success! We loved it. As soon as I had my first bite with a little Pumpkin Dump Cake, a little ice cream, and loads of caramel sauce, I just knew it was meant for me and I was meant for it. When you experiment in the kitchen as much as I do, you learn that you will not love every single recipe you try. Some say that is why they aren’t much for trying anything new and stick with their previously tried and true recipes. To an extent I get that, but, some of our most favorite desserts have come into our lives, because I decided to try something we had never had before!

There are many different versions of Pumpkin Dump Cake out there and I discovered most are pretty similar. I tweaked mine to suit my liking because most versions call for pecans, and as much as I love nuts, they do not belong in my cookies, cake, or brownies. They just don’t.

If nuts do belong in your cookies, cake, or brownies, go ahead and add them. I’ll keep ’em in the recipe for you, as an alternative option :).

Pumpkin Dump Cake from butterloveandcowboys.com

Oh and BTW…this is a great easy recipe that fits in perfectly when you are burnt out from making all that pie :).

Happy Pumpkin Dump Cake making!

Pumpkin Dump Cake

2017-11-15 15:23:29

Serves 16

A warm fall dessert that pairs perfectly with ice cream.

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Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

Ingredients

12 oz evaporated milk
15 oz canned pumpkin puree
4 eggs
1 cup granulated sugar
1 cup brown sugar, divided
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 box yellow or spice cake mix (we really liked the yellow)
1 cup toffee bits
1 cup coarsely chopped pecans (optional) *
1 cup butter, melted

Instructions

1.Preheat oven at 350 degrees F. Grease a 9x13 pan. Whisk together the evaporated milk, pumpkin, eggs, granulated sugar, 1/2 cup of the brown sugar, pumpkin pie spice, and salt. Place in prepared pan.
2. Sprinkle the cake mix evenly over the top of the pumpkin mixture. Sprinkle with remaining 1/2 cup brown sugar, then toffee bits, and end with the chopped pecans (if using). Pour melted butter over the top.
3. Bake 50-60 minutes, until the top is lightly browned, and the middle has set. Serve warm and top with ice cream and caramel sauce, if desired. We really loved it with the caramel! We thought this recipe was best fresh. I wouldn't let it sit more than a day or two after baking, so if you will only get through a small batch, cut the recipe in half! Refrigerate leftovers.

Notes

*I used toffee bits in place of nuts. If you like nuts, just use nuts or I'm sure both would be great! You could also replace the nuts with coarsely chopped graham crackers.

By Butter, Love, and Cowboys

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

Brownies and Bars, Cakes and Cupcakes

Harry Potter Cauldron Cakes

The last recipe I posted was this phenomenal Harry Potter Butterbeer. When I posted that recipe, I wrote all about our annual Harry Potter party. Another treat I always whip up for our H.P. festivities are Cauldron Cakes. The first year we held our party, I searched high and low online for any spectacular ideas on how to create Cauldron Cakes. I found several, but none of them were quite what I was hoping for. So, I came up with my own version and naturally they became a combination of chocolate and peanut butter.

I’m not a huge cake fan. I make it for birthdays and that’s about it. Even then, it has to be a good homemade recipe. Brownies and their texture are more my style. Usually when I do any sort of cupcake, I make them out of brownie batter and decided that would be the way to go for these Cauldron Cakes. I usually use a boxed brownie mix and like to vamp it up with butter, buttermilk, and vanilla, but you could use your favorite homemade brownie recipe too. They are topped heavily with peanut butter buttercream, and the “cauldron” is filled with chocolate. Oh and don’t forget the Reese’s baked inside. That detail really has nothing to do with the theme of Cauldron Cakes, but the way I see it, why not put a Reese’s in the middle? 😀

Cauldron Cakes from butterloveandcowboys.com

Let’s talk Harry Potter. I love H.P. It was really a huge part of my childhood that helped make my formative years magical. Anytime a new H.P. book hit the shelves, had to be a good year. Almost just as exciting to me was the highly anticipated release of the next movie installment in the series. The final film was released the summer after I graduated high school. I went to see it in the theater with a group of my fellow H.P. loving friends a month or so before I left for college. That experience really made it seem like Harry Potter graduated with me as I said goodbye to childhood, adolescence, and headed towards adulthood. I cried as the movie ended and it wasn’t just because it was an emotional show with talented actors/actresses.

Cauldron Cakes from butterloveandcowboys.com

I have maintained a deep love of reading that developed at an early age. Books have the power to take us to places we never could have imagined going on our own. They introduce us to people we never would have met and can develop within us desires to understand and experience what lies beyond our own sphere. Harry Potter was one of the very first book series that created these opportunities for me. The first real exposure I had to Harry Potter came from my third grade teacher. She read many good books to my class throughout that school year, Harry Potter and the Sorcerer’s Stone being one of them. Over the next couple of years I read the remaining books in the series and continued reading until they had all been released.

Of the many things I hope to be able to instill in our future children, one of them is a love and appreciation for reading good books.

Like I said about the Butterbeer, you don’t have to be a H.P. fan to love these Cauldron Cakes and any H.P. inspired treats you may come across. I will mention however that they can definitely help you find your way into the truly magical world of Harry Potter!

Cauldron Cakes

2017-11-07 09:55:58

Yields 15

A brownie cupcake, stuffed with Reese's, topped with peanut butter buttercream, and filled with chocolate.

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For the Brownie

1 box brownie mix, or homemade brownie recipe (made for a 9x13 size pan)
2 eggs
1/3 cup buttermilk, or 1/4 cup milk (I prefer buttermilk, but either will work)
1/2 cup butter, melted
1 teaspoon vanilla
8 snack-size Reese's, cut in half
muffin cups, at least 15

Peanut Butter Buttercream

1/2 cup butter, softened
1 cup peanut butter
1 teaspoon vanilla
3-3 1/2 cups powdered sugar
Milk or cream (as needed, for consistency)

*Chocolate Ganache

1 1/2 cups milk chocolate chips
1/3-1/2 cup cream

Instructions

1. Preheat oven at 350 degrees F. Prepare the brownie batter by mixing the box brownie mix, eggs, buttermilk, melted butter, and vanilla. If using your own brownie recipe, prepare the batter. Place each muffin cup in a muffin tin. Fill the muffin cups 2/3 full with the brownie batter. Place a Reese's half in each cupcake and press down below the batter. Bake 18-25 minutes, or until a toothpick inserted comes out clean. Remove from muffin pan and let cool.
2. To prepare the frosting, beat the butter and peanut butter on medium-high speed until well combined. Add the vanilla and mix well. Next, add the powdered sugar, about 1 cup at a time, mixing until well combined between each addition. As you add the powdered sugar, gradually add the milk or cream, as needed for consistency. I probably add at least 1/4-1/3 cup of cream.
3. Fill a cup with a few inches of water to lightly dip the utensil you spread the frosting with. This will help to spread the frosting smoothly.To make the cauldron, spread a generous amount of the buttercream on top of each cupcake. We like a lot of frosting, but I know not everybody does. Use what you will be happy with as far as the frosting ratio goes, but it is easier to make the cauldron if you use a decent amount. As you spread the frosting, make a well in the middle of the cupcake, it will be about an inch wide and the depth depends how much frosting you use. I use enough the depth is probably close to 1/2 of an inch.
4. To prepare the ganache, place chocolate chips in a medium sized, microwavable bowl. Place the cream in a mug and microwave until almost boiling. Pour over the chocolate chips and whisk until there are no lumps. You may need to place the bowl in the microwave for 30-60 seconds. Let the ganache cool to room temperature. Place in the fridge or freezer to quicken cooling. Fill each well on top of each cupcake with the ganache. It is okay if it drips a little, it will be a little messier, but also makes the cauldron part even better 🙂

Notes

*For this batch of Cauldron Cakes I just made a chocolate ganache, but in the past I have also used my hot fudge recipe. You could use either. Some of my family members like the ganache better and some like the hot fudge filling better. Personally, I can't quite decide! The ganache is a little stronger on the chocolate flavor, while the hot fudge is a little more on the sweet side.

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

Cakes and Cupcakes

S’mores Cobbler

I love S’mores. Naturally, S’mores are meant for summer and summer is meant for S’mores. And you know what? I haven’t even had a single S’more this entire season! I credit that mostly to the heat. It’s been so hot the last thing we want to do is start a fire after the sun goes down. We even took a week-long camping trip in Glacier Park, but fire season has been so bad all fires were banned during our visit. So after our trip, to lessen the pain, I came home and made this S’mores Cobbler.

Now all summer I have had this intense fruity cobbler craving. I have made several berry cobblers and loved every bite. Since I’ve been craving cobbler and I’ve been craving S’mores, why not put the two together? S’mores Cobbler is a tasty combination of the two treats.

S'mores Cobbler from butterloveandcowboys.com

Anything chocolate-y, fudge-y, oo-ey, goo-ey, and topped with ice cream has my name written all over it. S’mores Cobbler is just that! Not to mention we topped it off with a little homemade caramel sauce. A little extra hot fudge would be grand too!

S'mores Cobbler from butterloveandcowboys.com

Now, I really love S’mores, but what I love even more are homemade treats that incorporate the elements of a S’more. I just couldn’t let the summer slip by without sharing at least one such dessert. S’mores Cobbler is a great way to end the season!

Recipe adapted from Spicy Southern Kitchen.

S'mores Cobbler

2017-08-29 13:11:29

S'mores Cobbler is a chocolate-y, oo-ey, goo-ey dessert, perfectly topped off with ice cream.

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Ingredients

2 instant chocolate pudding packets (3.4 oz each)
2 1/2 cups cold milk
8-9 full size graham cracker sheets
1 1/2 cups milk chocolate chips, divided
1 box devil's food cake mix
1/2 cup butter
4-5 cups mini marshmallows

Instructions

1. Preheat oven at 350 degrees F. Whisk together pudding packets and milk. Place pudding in a greased 9x13 pan.
2. Spread graham cracker sheets evenly across the top of the pudding. You will have to break some of the sheets to evenly cover everything.
3. Sprinkle 1 cup of the chocolate chips across the graham crackers. Next, pour the dry cake mix evenly over the chocolate.
4. Cut the butter into slices and spread evenly on top of the cake mix. Bake 23 minutes.
5. Remove from oven and gently stir in any dry cake mix. Sprinkle the top with mini marshmallows and then the remaining 1/2 cup chocolate chips. Place under the broiler for 1-2 minutes or until marshmallows are toasted. Turn the oven light on or crack the oven and watch the marshmallows closely! I have over-toasted marshmallows way too many times under the broiler!
6. Serve warm and top with ice cream. You can also serve with caramel sauce or hot fudge, if desired. Refrigerate leftovers.

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

Cakes and Cupcakes

Blueberry Poke Cake

Blueberry Poke Cake has such delicious layers that I couldn’t even tell you which one is my favorite. Before we go into this rad cake though, let me explain what happened with the photos. After a few months of food blogging, I have learned many things I didn’t know when I first started. One of the things I have learned is to take food photos before anybody digs in, especially if we are having company over to help us eat. At the very least, I will set aside a few servings.

Blueberry Poke Cake from butterloveandcowboys.com

We had company over for dessert the night we ate Blueberry Poke Cake. I didn’t get photos taken before our visitors came, because it was a super sunshiny day, and I decided to wait for better lighting. After all, we had an entire 9×13 pan, and only a few people to help us eat it. I told myself there would be plenty of leftovers to photograph.

Apparently I was wrong because there were only about three pieces of Blueberry Poke Cake left, and they weren’t the prettiest. While I can’t say the piece of cake I photographed was too good-lookin’, I promise it’s taste totally made up for it’s looks. Don’t get me wrong, I am absolutely tickled that the cake was almost gone, because that means our visitors enjoyed it, and that is always the goal at my house. It just means I learned a lesson about not procrastinating food photos. Which, by the way, is so easy to do when you just wanna dig in!

Blueberry Poke Cake from butterloveandcowboys.com

Blueberry Poke Cake starts out with a moist cake bottom. I used a cake mix, which is NOT my favorite, but I added a few things to make it extra delicious. Next, I did a homemade blueberry pie filling. Can I just say yum?! Something I love about this Blueberry Poke Cake is that you could do it with any fruit filling you want. I am particularly fond of the blueberry for this cake though, because it reminds me of a tasty cake my school cooks made.

Blueberry Poke Cake from butterloveandcowboys.com

Mmm mmm good!

Blueberry Poke Cake

2017-07-17 17:14:14

Blueberry Poke Cake has a moist cake bottom, homemade pie filling, and absolutely fantastic whipped frosting!

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For the Cake

1 box yellow OR white cake mix
1 cup sour cream
1/3 cup vegetable oil
1/4 cup milk
4 large eggs
2 teaspoons vanilla
1 3.4 oz package vanilla pudding

Blueberry Filling

2 1/2 cups frozen blueberries
1/2 cup water
1/2 cup sugar
2 tablespoons lemon juice
1 teaspoon vanilla
2 tablespoons cornstarch, mixed with 2 tablespoons cold water

Whipped Cream Frosting

2 cups heavy whipping cream
8 oz cream cheese, softened
2 cups powdered sugar

Instructions

1. Preheat oven at 350 F. Combine all the cake ingredients and mix for about one minute, on low-speed. Scrape down the sides of the bowl and beat another one to two minutes on low-speed. Pour batter into a greased 9x13 pan and bake 30-35 minutes, or until a toothpick inserted into the center comes out clean.
2. After 20 minutes, poke holes all over the cake with a wooden spoon. Prepare the pudding according to the directions on the pudding package. Spread over top of cake and let it fill in the holes. Place in the fridge.
3. In a medium-large saucepan, over medium heat, place blueberries, water, sugar, lemon juice, and vanilla. Bring to a low boil. Whisk together the cornstarch and 2 tablespoons cold water. Add cornstarch to the blueberry mixture. Simmer, covered (or else your stove will be a mess) about 3-5 minutes, or until desired thickness is reached. Let cool. Place in the fridge to quicken this. Spread over cooled cake and replace cake in the fridge.
4. Whip the cream until stiff peaks form. Set aside. Beat cream cheese until light and fluffy. Add powdered sugar and combine. Fold in the whipped cream and spread on top of blueberry filling. Keep cake refrigerated.

Notes

*Recipe adapted from Beyond Frosting- http://beyondfrosting.com/2015/07/09/blueberry-cheesecake-poke-cake/
*Blueberry filling adapted from My Baking Addiction- http://www.mybakingaddiction.com/homemade-blueberry-sauce-recipe/
*Yellow cake recipe adapted from Food.com- http://www.food.com/recipe/sour-cream-yellow-cake-99866

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

Cakes and Cupcakes

Reese’s Peanut Butter Brownie Ice Cream Cake

Oh boy. You need this Reese’s Peanut Butter Brownie Ice Cream Cake in your life. It kinda looks all complicated and such but it’s not too bad. It even uses a box brownie mix to make life easier. In fact, the most labor intensive part of the recipe is waiting for it to freeze! I love frozen treats, but the patience of waiting for them to harden in the freezer can be a killer. I always come to the same conclusion though- anything worthwhile in this life is usually worth waiting for.

The original recipe comes from Life, Love, and Sugar. She is always making the most beautiful and tasty looking cakes! I did decide to trade the Snickers and caramel for Reese’s and peanut butter. The original recipe using the Snickers looks totally drool-worthy, but I didn’t have enough Snickers for the cake. If any of you know me by now, you could maybe have guessed I always have a supply of Reese’s on hand. Thus, the Reese’s Peanut Butter Brownie Ice Cream Cake was born.

Reese's Peanut Butter Brownie Ice Cream Cake from butterloveandcowboys.com

We had our first mildly hot days this past week. Most days were about 75-80 degrees. Sunday is supposed to be 90. Yikes! My Montana blood doesn’t like 90 degrees. It dreads 90 degrees. I feel hot just thinking about it. Montana sure gets cold in the winter, but it sure is perfect in the summer! Generally speaking, the part of the state I hail from doesn’t top 80-85.

If your neck of the woods is warming up as well, I highly recommend cooling off with this Reese’s Peanut Butter Brownie Ice Cream Cake! Try saying THAT five times fast.

Reese's Peanut Butter Brownie Ice Cream Cake from butterloveandcowboys.com

While the name is definitely a mouthful, once you taste Reese’s Peanut Butter Brownie Ice Cream Cake, you will want to keep the mouthfuls coming 😉

Reese's Peanut Butter Brownie Ice Cream Cake

2017-06-02 14:59:44

An ice cream cake starting out with a box brownie mix and turning into a splendid chocolate and peanut butter frozen treat!

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Ingredients

*1 box brownie mix, plus ingredients on box
1/4 cup milk
8 oz cream cheese
1/2 cup sugar
1 1/2 cups peanut butter, divided
8 oz Cool Whip
2 cups hot fudge sauce (I prefer homemade)
12 Reese's Peanut Butter cups, chopped (full-size or snack-size)

Instructions

1. Make brownie batter according to the package directions. Grease two 8-inch pans. One of the pans should be a spring form pan, I used a cake pan for the other, but if you have two 8-inch spring form pans, that would be easiest. Keep in mind you will eventually build the cake in the spring form pan. Whichever pan has the brownie layer you intend to remove, may remove easier if it has a cake board and/or parchment paper. I used neither and just cut the brownie layer in fourths which worked just fine. Bake the brownie batter for 15-20 minutes, or until a toothpick inserted comes out clean, at whatever temperature the box recommends. Cool completely.
2. For the ice cream mixture, mix milk, cream cheese, sugar, and 1 cup of peanut butter until completely combined. Fold in the Cool Whip, then 8 of the chopped Reese's.
3. Line the sides of the 8-inch spring form pan you used for one of the brownie layers with parchment paper. Make sure the paper reaches about 1-2 inches above the top of the pan. The cake will be a little higher than the pan.
4. In that same spring form pan, spread 3/4 cup hot fudge over the brownie. If needed for spread-ability, warm the fudge in the microwave until just liquid enough to spread, but not hot. Melt the remaining 1/2 cup of peanut butter in the microwave for about 20 seconds, this should melt the peanut butter without getting it hot. Drizzle 1/4 cup of the peanut butter over the fudge. Top with half of the peanut butter ice cream.
5. Next, remove the second brownie layer from the pan it was baked in. As stated above, I just cut it in fourths and removed each piece. Place the brownie on top of the ice cream, hot fudge, and peanut butter layer. Once the cake was assembled, it was not at all visible that I had cut the second brownie layer. Top this layer with 3/4 cup hot fudge, and remaining 1/4 cup peanut butter. Place second half of the peanut butter ice cream on top. Freeze cake completely. I froze it overnight. I would recommend freezing at least 6 hours.
6. Once frozen, run a knife around the sides of the cake and remove the ring from around the pan. Sprinkle with the remaining 4 Reese's. Drizzle the top with remaining hot fudge and more melted peanut butter for garnish. You may want to replace in the freezer for 10-15 minutes to harden the sauces on top. I like to slice my piece of cake and let it sit about fifteen minutes to soften. While not necessary, but super tasty, we also drizzled our pieces with a little homemade caramel sauce. Enjoy!

Notes

*I recommend using a box brownie mix and not a homemade recipe. In my opinion, box brownie mixes are usually a bit more moist, even after days of sitting out than most homemade recipes. I think the texture of a box brownie mix works better for eating frozen as well. A homemade brownie might be more prone to drying out and harder to bite/chew since this cake is served frozen.

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

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