Tag Archives: Dessert

Dulce De Leche Cake

Cupcakes for Breakfast: Dulce de Leche Cake

Kicking off the week with something sweet. I sure need it. I’m having one of those moments/days/feels like a lifetime of stress and I just want to crawl into a big fluffy cocoon and never come out. Ok, it’s not that bad, but I’ve definitely been having moments. When even the idea of making a cake sounds stressful and I actually contemplated using a box mix. That’s when I know something is off. Cupcakes for Breakfast: Dulce de Leche Cake

Anyway, you take it one ingredient and one step at a time. You may not think you have time for it but it helps slow you down. And watching the mixer gradually turn liquid cream into frosting is one of the best sights ever…it’s worth slowing down for.

Cupcakes for Breakfast: Dulce de Leche CakeCupcakes for Breakfast: Dulce de Leche Cake

I’ll get back to feeling like I’m on top of things. I can’t not get there. In the meantime, you just have to try to not get so down on yourself. Focus at what’s hand. Surround yourself with only supportive people. (I’m lucky to have many.) Don’t sacrifice things that make you happy for time or punishment…you just might find that those are the things, like cake and cream or a Justin Timberlake concert, that can pull you out and get you back to your stride.

Cupcakes for Breakfast: Dulce de Leche Cake

Dulce De Leche Cake

Start with a basic white cake – like Martha Stewart’s. Frost layers with dulce de leche – like La Salamandra. Top with this dulce de leche whipped cream. 

Cinnamon Dulce De Leche Whipped Cream

  • 1 pint heavy cream
  • 1 tsp vanilla
  • 1 1/2 tsp cinnamon
  • 1/4 cup confectioner’s sugar
  • 1/2 cup dulce de leche

In a mixer using a whisk attachment, beat the heavy cream until whipped. Slowly beat in the vanilla, cinnamon and sugar. Gently fold in the dulce de leche. 

Cupcakes for Breakfast: Dulce de Leche Cake

Classic Comfort Cake With Whipped Chocolate Frosting

Cupcakes for Breakfast: Vanilla Layer Cake with Whipped Chocolate Frosting

There’s not much that cake can’t fix. A day-long headache. An awful date. A freezing cold day. Especially when it’s a no-fuss, classic cake. You know, the kind that you’d make with a box mix for a 5th birthday party. The kind you’d find at diner under a bright light and glass dome. They strike a cord in your soul somehow. There’s just pure good stuff waiting for you in that cake.

Cupcakes for Breakfast: Vanilla Layer Cake with Whipped Chocolate Frosting

I went into this baking hour with hopes to make something dramatic. Multi-layers. Two different kinds of frostings. Designed and decorated. But with no surprise, I ended up with this. When it comes to dessert, actually most food, fancy isn’t my style. I want that comforting cake that can cure my bad day or cheer up a friend. The one that’s about how it tastes. And how it makes you feel. Eat it breakfast, or at 1am after a Story of My Life dance party with friends.

It’s simple. It’s warming. It’s not made from a box. And it’s right in front of you.

Cupcakes for Breakfast: Vanilla Layer Cake with Whipped Chocolate Frosting

Whipped Chocolate Frosting

  • 3 sticks (12 ounces) unsalted butter, at room temperature
  • 6 ounces unsweetened chocolate, melted and cooled
  • 5 tablespoons heavy cream
  • 1 tablespoon vanilla extract
  • 4 cups confectioners’ sugar
  1. In a large mixing bowl, beat butter until fluffy.
  2. Add chocolate, cream, and vanilla, and continue to beat until smooth.
  3. Add confectioners’ sugar in parts until it’s all incorporated.
  4. Frost on a cooled cake like this classic vanilla from Martha.

Holiday Hosting

Cupcakes for Breakfast: BYT Holiday Hosting

I’m home in New Jersey for Christmas now. My family hosts a big Christmas Eve party every year that I’ve been looking forward to weeks. It’s the big finale to all the holiday parties I’ve hosted and helped with this year. A few weeks ago Brightest Young Things asked me about my holiday hosting tips: what to wear, serve, pour, and give.

I loved the photos from this shoot. Especially of these sparkly angeletti cookies (recipe below!) and this fabulous Anthropologie dress I’ve been wearing all holiday season. Happy holidays and happy hosting!

Cupcakes for Breakfast: BYT Holiday Hosting Cupcakes for Breakfast: BYT Holiday Hosting – Nikki Rappaport's ApartmetCupcakes for Breakfast: BYT Holiday Hosting – Christmas angeletti cookies

Angeletti Cookies (makes 36):

Cookie Ingredients

  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Glaze Ingredients

  • 1 1/3 cups confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons sprinkles, for decoration
  1. Heat oven to 375° F.
  2. In a medium bowl, mix together the flour, baking powder, and salt. Set aside
  3. In another medium bowl, whisk together the butter, granulated sugar, vanilla, and eggs until blended. Add the flour mix to the sugar mix until just combined.
  4. With floured hands, roll tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until puffed and the bottoms are pale golden, 7 to 8 minutes. Let cookies cool completely on a wire wrack.
  5. Make the glaze: in a small bowl, whisk together the confectioners’ sugar, 2 tablespoons water, and vanilla until the mixture forms a thick but pourable glaze (add more water if necessary).
  6. Dip the top of each cookie into the glaze and then dip into sprinkles. Let set, rounded side up, on a rack for about 20 minutes.

Cupcakes for Breakfast: BYT Holiday Hosting – Nikki Rapppaport in Anthropologie Margaux dress

Photos via Dakota Fine for BYT

Sweet & Savory Rosemary Shortbread

Cupcakes for Breakfast: Sweet & Savory Rosemary Shortbread

I’m all baked out I think. After this weekend, I don’t think I want to see butter and flour again. I made peppermint chocolate cake, Christmas funfetti cupcakes, Millionaire’s shortbread, chocolate crack-up cookies. While I had a blast baking with my friends, I need a break from my mixer. Ok that is until I make our chocolate bourbon pound cake for Christmas Eve.

Before I take a cookie hiatus, I was to share one of my favorite Christmas cookies I’ve made this year. Part sweet, part savory. Perfect for nibbling on before a big dinner. I can’t wait to experiment with more shortbreads in the future, but this might just be my favorite one!

Cupcakes for Breakfast: Sweet & Savory Rosemary Shortbread

Sweet & Savory Rosemary Shortbread

(Recipe adapted from Bon Appétit

  • 1 cup (2 sticks) chilled unsalted butter, cut into ½” pieces
  • ½ cup granulated sugar
  • ¼ cup powdered sugar
  • ½ teaspoon kosher salt
  • 2½ cups all-purpose flour
  • 2 teaspoons finely chopped fresh rosemary, plus whole leaves
  • 1 large egg, beaten to blend
  • Coarse sanding sugar (for sprinkling)
  1. Preheat oven to 350°. Using an electric mixer on medium-high speed, beat butter, granulated sugar, powdered sugar, and salt until very light and fluffy, 7–10 minutes. Reduce speed to low and add flour, and 2 tsp. chopped rosemary; mix just to combine. Dough will look shaggy and a little dry (it’s not!).
  2. Press dough into two 8”-diameter cake pans. Brush with egg, sprinkle with sanding sugar, and top with rosemary leaves.
  3. Bake until shortbread is golden brown and sides pull away from pan, 20–25 minutes. Transfer pan to a wire rack; let cool in pan before turning out and cutting into wedges or bars.

Shortbread dough can be made 1 month ahead; wrap tightly and freeze. Shortbread can be baked 1 week ahead; store wrapped tightly at room temperature.

Cupcakes for Breakfast: Sweet & Savory Rosemary Shortbread

Cookie Swap: Dark Chocolate, Orange, Almond Biscotti

Cupcakes for Breakfast: Dark Chocolate, Orange, Almond Biscotti

Today’s Christmas cookie post is a fun one. I teamed up with nine other bloggers for a virtual cookie swap. We’re all sharing some pretty delicious recipes!

I wanted to create a new Christmas cookie this year that incorporates the flavors of my favorite Italian Christmas confections. Dark chocolate from tri-color cookies. Orange from sfogliatelle filling. Almond from pignoli cookies. I came up with a dark chocolate, orange, almond biscotti. Perfect for a late night dessert or with your morning coffee. I just love every single one of these flavors but combined they’re kind of magical.

Cupcakes for Breakfast: Dark Chocolate, Orange, Almond Biscotti

Dark Chocolate, Orange, Almond Biscotti

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 2 teaspoons orange zest
  • 1 cup dark chocolate chips
  • 1/2 cup almond slivers
  1. Preheat the oven to 350 degrees and line a heavy large baking sheet with parchment paper.
  2. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, cream the sugar, butter, and orange zest in a large bowl. Beat in the eggs 1 at a time. Slowly incorporate the flour mixture and beat just until blended. Stir in the chocolate chips and almonds.
  3. Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet. Bake until light golden, about 30 minutes. Cool 30 minutes.
  4. Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.

Cupcakes for Breakfast: Dark Chocolate, Orange, Almond Biscotti

Ok now for the great swap part! Check out these great cookie recipes from some of my favorite gals!

Cupcakes for Breakfast: Dark Chocolate, Orange, Almond Biscotti

And just cause I’m in the sharing mood, don’t miss some of my other fave holiday cookies:

Chocolate Thumbprint Cookies
Pistachio Cookies
Christmas Crack-Ups
Double Chocolate Salted Brownie Cookies