SUBSCRIBE

Tag

Dessert Recipes

PSL Cake | Pumpkin Spice Latte Cake | Bjorn Bites & Booze
Dessert, Recipes

PSL Cake (Pumpkin Spice Latte Cake)

October 15, 2024
PSL Cake | Bjorn Bites & Booze
PSL Cake | Pumpkin Spice Latte Cake | Bjorn Bites & Booze

PSL (Pumpkin Spice Latte) Cake

This Pumpkin Spice Latte Cake (PSL Cake) is the ultimate way to celebrate the season! Moist, fragrant, and full of cozy flavors—made with pumpkin puree, pumpkin pie spice, and a hint of espresso powder for that latte kick. Topped with fluffy sweetened whipped cream and a dusting of espresso-sugar powder, it’s everything you love about PSL in cake form. Easy to make and even easier to love!
Print Recipe Pin Recipe
Course Dessert
Servings 10 servings

Ingredients
  

  • ½ cup unsalted butter, melted
  • 1 ¾ cup all purpose flour
  • 2 tsp baking powder
  • 1 tbsp instant espresso powder, plus more for dusting
  • 1 ½ tsp pumpkin pie spice (or make your own – see notes) (Make your own by mixing together 3 tbsp cinnamon, 2 tsp ginger, 1 tsp nutmeg, 1 tsp allspice, ½ tsp cloves)
  • ½ tsp kosher salt
  • 2 eggs, room temperature
  • ¾ cup pumpkin puree
  • ¾ cup sugar, plus 1 tsp for dusting
  • ½ cup light brown sugar
  • ⅔ cup whole milk, room temperature
  • 2 cups heavy cream
  • 2 tbsp powdered sugar

Instructions
 

  • Preheat oven to 350 degrees.
  • Butter and line bottom with parchment paper a 9-by-2-inch round cake pan. Butter parchment paper as well.
  • In a large bowl, whisk together flour, baking powder, instant espresso powder, pumpkin-pie spice, and salt.
  • In another bowl, whisk eggs into pumpkin puree, then whisk in butter, sugars, and milk.
  • Whisk wet ingredients into dry ingredients.
  • Scrape and pour batter into prepared pan.
  • Bake until top springs back when lightly touched, 35 to 40 minutes.
  • Remove pan from oven and Let cool in pan on a wire rack 10 minutes.
  • Turn cake out carefully and out on a rack and let cool completely. (about 2 hours)
  • Whip cream with confectioners' sugar until soft peaks form. Add whipped cream on top of cake.
  • Combine and whisk together 1 tsp of espresso powder and 1 tsp of sugar. Use this to dust on top of whipped cream.
  • Serve and enjoy!
Keyword Fall Desserts, PSL, PSL Cake, Pumpkin Spice Latte Cake
Continue reading
by Bjorn Bites & Booze
Leave a comment
Related posts
Cranberry Mojito – a Holiday Cocktail
November 12, 2024
Arctic Odyssey to the Ends of the Earth – Day Four
November 10, 2024
Arctic Odyssey to the Ends of the Earth – Day Three
November 4, 2024
Blueberry, Lemon Cream & Honey Heart Tarts | Valentine's Day | Bjorn Bites & Booze
Dessert, Holiday, Recipes, Valentine's Day

Blueberry, Lemon Cream and Honey Heart Pastry

February 14, 2023
Blueberry & Lemon Cream Heart Tart | Valentine's Day | Bjorn Bites & Booze

Blueberry, Lemon Cream and Honey Heart Pastry

Blueberries and lemon are such a classic combination! These elegant desserts are light, super flavorful and easy to make! Cut them into heart shapes and share with your sweeties for Valentine's Day!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course Dessert

Ingredients
  

  • 1 sheet puff pastry, thawed
  • 1 egg lightly beaten
  • 1 tsp milk

Blueberry sauce

  • 1 pint fresh blueberries, or 1 cup frozen blueberries, thawed
  • 1 tbsp honey
  • 1 tsp vanilla

Lemon Vanilla Cream

  • 2 ounces cream cheese, room temperature
  • 2 tbsp powdered sugar
  • ½ cup heavy whipping cream
  • ¼ cup store bought lemon curd
  • 1 tsp vanilla extract

Garnish

  • ¼ cup sliced almonds, lightly toasted
  • Powdered sugar for dusting

Instructions
 

  • Preheat oven to 375°F
  • Place thawed puff pasty sheet on cutting board, and roll out slightly. You can cut them into rectangles, circles or hearts. Place cut shapes on a silpat/baking sheet. Then score each of your shapes about ½" from the outer edge, and pierce the center of each shape with a fork. Whisk together beaten egg and milk and brush the edges with the egg wash.
  • Bake puff pastry until golden brown – around 12-15 minutes (watch carefully). You may need to cut around the inner scoring and press center down slightly to make room for lemon cream. Place on wire rack to let cool to room temperature

Assemble Blueberry Sauce

  • Combine blueberries, honey and vanilla into a small bowl. Gently turn blueberries into sauce to marinate for at least 10 minutes. Strain liquid and discard.

Assemble Lemon Vanilla Cream

  • Using a hand held mixer, mix the cream cheese and powdered sugar in a small bowl. While mixing on low, slowly add the heavy whipping cream until it starts to thicken. Increase the speed and beat until medium soft peaks form.
  • Gently fold lemon curd and vanilla extract into cream mixture. If not using right away, cover and refrigerate until ready to assemble.

Assemble

  • Place tarts on a serving plate, and divide lemon cream evenly among the tarts. Top with blueberry sauce, and toasted almonds. Dust with powdered sugar, serve and enjoy!
Keyword Blueberry, Blueberry desserts, blueberry pastry, blueberry tarts, Dessert recipes, lemon cream, Valentine’s Day, Valentine’s Day sweets
Continue reading
by Bjorn Bites & Booze
Related posts
Cranberry Mojito – a Holiday Cocktail
November 12, 2024
Arctic Odyssey to the Ends of the Earth – Day Four
November 10, 2024
Arctic Odyssey to the Ends of the Earth – Day Three
November 4, 2024
Berry Tart | Bjorn Bites & Booze | Wild West Viking
Dessert, Recipes

Berry Tart

July 12, 2022
Berry Tart | Bjorn Bites & Booze | Wild West Viking

Berry Tart

Your guests will love it when you share this amazing Berry Tart on a lovely summer evening. A sweet pastry crust with a delicious vanilla and lemon cream cheese filling topped off with fresh berries and sweet vanilla whipped cream. Release your inner culinary artist and have fun designing your dessert to your liking. Use any type of berries you have on hand although I'm partial to strawberries and blueberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Course Dessert
Servings 8 people

Ingredients
  

Pastry Crust

  • 1 ½ cup all-purpose flour
  • ½ cup powdered sugar
  • ¼ tsp salt
  • 9 tbsp unsalted butter, cut into small pieces (keep cold or frozen)
  • 1 egg yolk

Lemon & Vanilla Cream Cheese Filling

  • 16 oz cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 tbsp lemon juice
  • ½ lemon, finely zested

Topping

  • ½ pint blueberries
  • ½ pint strawberries, hulled and cut crosswise
  • ½ cup heavy cream
  • 1 tsp vanilla
  • 2 tbsp powdered sugar

Instructions
 

Prepare Crust

  • Preheat oven to 375°F. Butter 8-inch springform pan, set to side.
  • Combine flour, sugar and salt in food processor. Pulse a couple of times to just combine.
  • Add in butter, a little at a time, and pulse until mixture turns into cornmeal.
  • Add egg yolk, and pulse to combine. If needed, add in 1-2 tbsp cold water until dough sticks together.
  • Remove mixture from food processor, and press dough into spring form pan evenly as well as up the sides of the pan. Freeze for at least 30 minutes.
  • Place buttered foil over dough, pressing gently into surface and up the sides.
  • Place tart shell onto baking sheet, and bake for 30-35 minutes or until crust is golden brown. Cool completely on wire rack.

Prepare Filling

  • Add cream cheese, sugar, vanilla, lemon juice and zest into a medium size bowl. Using electric hand mixer, combine until you have a smooth consistency.
  • Place filling mixture onto cooled crust, and spread evenly over the crust.

Vanilla Whipped Cream

  • Add vanilla and heavy cream into a bowl, and whisk until soft peaks form.

Assemble tart

  • Arrange freshly washed, and dried berries on top of filling in a decorative manner, piping vanilla whipped cream in between berries.
Keyword Berry Tart, Dessert recipes, Desserts, Summer desserts
Continue reading
by Bjorn Bites & Booze
Related posts
Cranberry Mojito – a Holiday Cocktail
November 12, 2024
Arctic Odyssey to the Ends of the Earth – Day Four
November 10, 2024
Arctic Odyssey to the Ends of the Earth – Day Three
November 4, 2024