Caramel Apple cupcakes

I meant to put this out before Halloween, however it is still yummy, and so cute!

Ingredients:

1 pkg spice cake mix
2 chopped pealed tart apples

20 caramels
1 cup chopped pecans or toffee bits
3 Tbsp evaporated milk

Directions:

Prepare cake batter according to directions.  Fold in apples.

Fill paper lined muffin pan 2/3 full.

Bake 350* for 18-20 min or until toothpick inserted near the center comes out clean.  Let cool completely.

In a small saucepan cook the caramels and milk over low heat until smooth.  Spread over cupcakes and sprinkle with pecans or toffee bits while caramel is still warm (I did a little of both).  Insert wooden Popsicle stick in each cupcake. 

Reese's Cake

My son had a birthday recently and when I asked him what kind of cake he wanted, he told me "some kind of chocolate and peanut butter cake."  Well okaaay.

 

I knew I already had a great peanut butter frosting recipe that we've used for a few things now, so all I needed to do was come up with the cake.  This is pretty much a normal chocolate cake recipe with chopped up Reese's Minis inside - LOVE!

 

The decorating was a little random and left a lot to be desired, I know.  I should have just chopped the peanut butter cups up and piled them on top with the Reese's Pieces.  Oh - well, it sort of looks like a birthday crown. haha ;)

 

Ingredients:

1 box devil's food cake mix

1 small box instant chocolate pudding mix

1 cup sour cream

1 cup oil

4 beaten eggs

1/2 cup milk

1 tsp vanilla

2 cups chopped Reese's Minis (I used one whole bag.)

extra Reese's Peanut Butter Cups and Reese's Pieces for decoration, optional

 

Directions:

Combine all ingredients, except peanut butter cups in large mixing bowl.  Stir well - batter will be thick.

 

Fold in chopped Reese's Minis.  Pour into 2 greased 9-inch round cake pans.

 

Bake at 350F for the amount of time called for on the box, or until toothpick inserted in center comes out clean.

 

Cool completely on wire racks.

 

Peanut Butter Frosting Recipe

 

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This was the only picture I could get of the inside - you can't even see the Reese's Minis, but they were delicious!!

Decorate with Reese's Pieces and peanut butter cups.  Enjoy!

Pistachio St. Patrick's Day Bread

I made this for St. Patrick's Day and it was so yummy! Even Steve liked it and he isn't a big fan of pistachio flavored things. :)  I took one loaf to work and everyone loved it!
 



1 yellow cake mix
4 eggs
1/4 cup oil
2 Tbsp water
1 (3 oz) pkg instant pistachio pudding mix
1 cup sour cream
1/2 tsp green food coloring
1 Tbsp almond extract
3/4 cup chopped walnuts

Preheat oven to 350 degrees. Grease and flour two loaf pans. Mix all ingredients together until well blended. Pour into prepared pans. Bake for 40-45 minutes. Cool 10 minutes before removing from pans. 

Easy peasy!! Enjoy!

Strawberry Cupcakes

These cupcakes are sooo good with their strawberry cream cheese frosting!  I made little fudge hearts to go on them, and they taste amazing with the frosting also.

 

I made one batch of cupcakes from scratch yesterday, and they turned out awful! I had to throw them all out!  So I went and bought a strawberry cake mix, and added a few things - much better!

 

For the fudge, I used our 2 Minute Fudge recipe, and spread it on a cookie sheet so it would be thin. 

I found some of these cookie cutters at Wal-Mart, and used the smallest one to cut out the fudge after it was set.

The smallest one was the perfect size - so cute!

 

Cupcake Ingredients:

1 box strawberry cake mix, (including ingredients needed on box)

1 extra egg

3/4 cup sour cream

1 (3 oz) package strawberry gelatin

 

Directions:

Add one extra egg to the amount called for on the box.  Beat the eggs for 2 minutes in a separate bowl, set aside.

 

In large mixing bowl, add cake mix and remaining ingredients on the box. Add in the beaten eggs and mix together.  Add sour cream and strawberry gelatin, stir well.  Blend on medium speed for 2 minutes.

 

Pour into cupcake pan, and bake according to package directions.

Cream Cheese Frosting Ingredients:

8 oz strawberry flavored cream cheese

1/2 cup butter, softened

1 TBS vanilla

4 cups powdered sugar (add more or less until desired consistency)   

milk, if needed to make thinner

red food coloring

sprinkles, optional

 

Directions:

In large bowl, blend cream cheese until smooth.  Add softened butter, and blend together with cream cheese.  Add vanilla and powdered sugar.  You may need to add some milk if it's too thick.

 

Add food coloring, mix well.  Spoon into bag and pipe onto cooled cupcakes.  Add sprinkles and fudge hearts! :)

 

Enjoy!

Chocolate Peanut Butter Cupcakes

My son and a big group of his friends came to our house for dessert after the prom.  I decided to make a bunch of different things and have them displayed really cute.  (I never get to do stuff like this, by the way.)  It was really fun!  I have been wanting to make these chocolate peanut butter cupcakes, so it was a great time to try them.

Can I tell you how proud of myself I am for how good these cupcakes turned out??  Well okay, I just followed the recipe (the frosting is TO DIE FOR!) but it is the first time I ever tried doing the fancy piped frosting thing.  I usually just swipe it on, and then it looks like it should be for a toddler birthday party.  haha :)  I loved this - it just looks sooo pretty!  And fancy!

Ingredients:
Chocolate cake mix (or favorite recipe)

1 cup peanut butter
1/4 cup unsalted butter
4 cups powdered sugar
1/2 cup milk
1 tsp vanilla

Directions:
Make cupcakes according to directions on box.  While they are baking, cream together peanut butter and butter in a large mixing bowl.  Add half the powdered sugar and half the milk, mix well.  Add remaining powdered sugar, milk and vanilla.  Mix until smooth and creamy.

Pipe frosting on cooled cupcakes.  Add grated chocolate and peanut butter cups for garnish.

Enjoy!

Here is the dessert table we had set up:

We had the Chocolate Peanut Butter Cupcakes, Chocolate-Strawberry Shish Kabobs, using pink heart marshmallows,  Caramel Heavenlies,  and a couple other bars that we got from my husband's work. (He works for a food service company).

Lemon Poppyseed Cake

I don't know why, but something about this Lemon Poppyseed Cake just says "Spring" to me.  It was such a gorgeous day outside today, and this cake is so light and fresh - I just love it! 

The glaze is my favorite part.  I'll give you a super great tip:  Keep a supply of lemon cake mixes on hand, and if you are ever needing a dessert really fast, just whip up a lemon cake and add this glaze to the top.  Seriously - people ask me for the recipe all the time and I just have to laugh. :D

Or, you could always make this Lemon Poppyseed Cake, too - it's always a crowd pleaser.  I just sometimes find I am fresh out of poppy seeds! (Like today, I had to run get some real quick.) Haha :)

Ingredients:

1 box lemon cake mix

1 (small) box instant vanilla pudding

4 eggs

1 cup water

1/2 cup canola oil

1/4 cup poppy seeds

Glaze:

2 cups powdered sugar

2 TBS lemon juice

2 TBS water (start with one first, to see how thick it is)

Directions:

Combine cake mix, pudding mix, eggs, water and oil together in a large bowl.  Beat on low speed for 30 seconds, and then on medium speed for 2 minutes.  Fold in poppy seeds.

Pour into a greased pan.

Bake at 350 F for 30 - 35 minutes or until toothpick in center comes out clean.  Cool on wire rack. 

Whisk together powdered sugar, lemon juice and water until smooth.  Drizzle over cooled cake.

Enjoy!

Black Forest Cake

 

I actually made this years ago and just now came across the recipe and thought it would be great for Valentine's day.  It is so yummy, so pretty and yes if I can make anyone can :)

Ingredient:

2 (20-ounce) cans tart pitted cherries, undrained

1 cup granulated sugar

1/4 cup cornstarch

1 1/2 teaspoons vanilla extract

2 (9-inch) chocolate cake layers, baked and cooled

3 cups cold whipping cream

1/3 cup confectioners’ sugar

Directions:

Drain cherries, reserving 1/2 cup juice. Combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir.

Split each cake layer in half horizontally. (For easier cutting, refrigerate or freeze the cake before cutting)  Crumble one half layer; set aside.

Beat cold whipping cream and the confectioners’ sugar in large bowl with an electric mixer set at high speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for decorative piping.

Place one cake layer on serving plate. Spread with 1 cup whipped cream; top with 3/4 cup cherry topping. Top with second cake layer, 1 cup whipped cream and 3/4 cup cherry topping; top with third cake layer.

Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.

Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake.

Gingerbread Muffins

#23

On the 23rd day of Christmas treats I share, Gingerbread Muffins.   I got this one from good ole Betty Crocker, a guarantee!! I LOVE gingerbread!

Ingredients:

1/4 cup packed brown sugar
1/2 cup molasses
1/3 cup milk
1/3 cup vegetable oil
1 egg
2 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice

Topping:

Decorator sugar crystals, if desired
1/2 cup white vanilla baking chips, melted, if desired

Directions:

Heat oven to 400°F. Place paper baking cup in each muffin cup.

In large bowl, beat brown sugar, molasses, milk, oil and egg with spoon. Stir in remaining ingredients except decorator sugar crystals and melted baking chips just until flour is moistened. Divide batter evenly among muffin cups. Sprinkle with sugar crystals.

Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Cool completely, about 30 minutes. Drizzle with melted baking chips.

Chocolate Fruit Trifle

#7

On the 7th day of Christmas treats I give you Chocolate Fruit Trifle.  Pretty and yummy at the same time!

Ingredients:

1 package (18-1/4 ounces) devil's food cake mix

1 can (14 ounces) sweetened condensed milk

1 cup cold water

1 package (3.4 ounces) instant vanilla pudding mix

2 cups heavy whipping cream, whipped

2 tablespoons orange juice

2 cups fresh strawberries, chopped

2 cups fresh raspberries

2 kiwifruit, peeled and chopped

Directions:

Prepare cake according to package directions.  Cool completely on a wire rack. Crumble enough cake to measure 8 cups; set aside. (Save remaining cake for another use.) 

In a large bowl, whisk the milk, water and pudding mix for 2 minutes. Let stand for two minutes or until soft-set. Fold in the whipped cream. 

To assemble, spread 2-1/2 cups pudding mixture in a 4-qt. glass bowl. Top with half of the crumbled cake; sprinkle with 1 tablespoon orange juice. Arrange half of the berries and kiwi over cake. 

Repeat pudding and cake layers; sprinkle with remaining orange juice. Top with remaining pudding mixture. Spoon remaining fruit around edge of bowl. Cover and refrigerate until serving. Yield: 12-16 servings.

*I used frozen berries (since they aren’t readily available this time of year), it was delicious!  It made it a juicier mixture!  I’ve also had it without the kiwi, still yummy!!!

 Don't have a trifle dish?....Try this super cute idea....

 

(I wish I had the recipe for these they look so yummy)

Snowman Cake Balls

#5

On the fifth day of Christmas treats I give to you.......Snowman Cake Balls.  I got this idea from Martha Stewart, and created my own version.  However, she used ice cream (which looks absolutely yummy too!)  But I wanted to post a recipe using cake balls and thought I could combine the two! (I also changed up the hat a bit and didn’t make the marzipan carrot nose. This would be really cute if you did.)  Super Cute!! 

Ingredients:

1 package white cake mix (and ingredients needed to make a cake)

1 container prepared white frosting

1 bag white chocolate chips

3 cups Coconut

10-12 Orange jelly beans

Black or brown round sprinkles

10-12 large marshmallows

10-12 Chocolate wafer cookies

2-3 Tbsp Cinnamon

Directions:

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Melt white chocolate chips in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
3. Use a melon-baller or small ice cream scoop to form balls of the white cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Roll in coconut.  Place on waxed paper to set.
4. Before chocolate is completely set, add 3 sprinkles for buttons on one ball, make the face using sprinkles and jellybean for the nose, on another. (Use a toothpick to press them in if it’s not sticking, they will stick better if the chocolate is still warm)
5. Roll marshmallow in cinnamon and stick on chocolate wafer using a little frosting.
6. Once the cake balls are cooled and set, stack them using toothpicks and gluing the hat on top with frosting. 

(Makes about 10-12 snowmen, depending on size of cake balls)

Candy Cane Cake

#3

On the third day of Christmas treats I give you one of the prettiest cakes.  You can either make this recipe or go really simple and use a pre-made angle food cake, and then follow the directions for the frosting.  YUM! 

Ingredients:

1 cup sifted cake or pastry flour 

1 3/4 cups sugar

12 egg whites, at room temperature  
1 teaspoon cream of tartar

1/4 teaspoon salt 
1 teaspoon vanilla extract 
1 teaspoon almond extract 
8 ounces peppermint candy canes 
2 cups heavy whipping cream

Directions:

Preheat oven to 325°. Sift together flour and 3/4 cup sugar. Sift again and set aside.

In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add 3/4 cup sugar and the vanilla and almond extracts. Continue beating until egg whites are firm but not dry.

Sift one-third of the flour-sugar mixture onto the egg whites and, with a rubber or silicone spatula, gently fold the mixture into the egg whites. Add remaining flour in two batches, folding gently after each addition. Turn batter into an ungreased 10-inch tube pan and bake until browned and firm to the touch, 50 to 60 minutes.

Invert cake (in pan) on a cooling rack for at least an hour. When completely cool, run a long, thin, sharp knife between cake and pan to loosen, and remove cake.

Put candy canes in a large sealable plastic bag. Crush them into small pieces with a meat pounder, rolling pin, or the bottom of a small frying pan. Sift crushed candy with a fine-mesh strainer and reserve candy dust for another use (see Notes). Set crushed candy aside.

In a large bowl, beat cream with remaining 1/4 cup granulated sugar until soft peaks form. Frost cake with whipped cream using a spatula to form swirls and peaks. Sprinkle frosted cake with crushed candy canes. (To get candy on the sides, hold your hand about 1 in. from the cake and gently toss crushed candy at the sides.) Serve immediately, using a serrated knife to cut slices.

Note:   Add the crushed candy just before serving; the moisture from the whipped cream makes the peppermint begin to "melt" after half an hour.  The very fine candy "dust" left over from crushing the candy canes is delicious sprinkled on vanilla ice cream or stirred into hot cocoa.

Corn on the Cob Cupcakes

Corn on the Cob Cupcakes

I've seen these done in the summer using just yellow and white Jelly Bellies and a Starburst for melted butter.  But when I saw this I thought it was the cutest thing EVER!

Ingredients:

Any flavor cake mix
White frosting
yellow food coloring
all the Yellow, brown, white, tan, red and orange Jelly Bellies you can get :)

Directions:

Make cupcakes as directed or using your own recipe
Frost the cupcakes with the yellow frosting.  Press 3 cupcakes together and decorate in rows using the Jelly Bellies.  Make sure to do random patterns so you get the speckled corn look.

Decorate with corn corn husks!

(This is the summer version)

PUMPKIN ROLL

Okay, Mel - this one's for you....


Cake ingredients:
3 eggs
1 c sugar
2/3 c pumpkin
1 tsp lemon juice
3/4 c flour
1/2 tsp nutmeg
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1 tsp ginger

Cream cheese filling:
8 oz cream cheese
1 c powdered sugar
4 TBS butter
1/2 tsp vanilla

Chopped walnuts

Beat eggs on high speed for 3 minutes. Add sugar & beat 1 1/2 minutes longer.
Add the rest of cake ingredients & mix well.

Spread onto greased & floured baking sheet.

Bake 10-15 min. at 375*

Immediately out of oven, dump cake onto damp cheesecloth (or dishtowel). Sprinkle with powdered sugar. Roll cake up with cloth & cool.

In small bowl combine cream cheese, sugar, butter & vanilla. Mix until smooth.

When cake is cool, unroll & spread with cream cheese mixture. Top with chopped nuts. Re-roll cake without cloth & put in freezer until ready to serve.
Keep cold.

CINNABUN CAKE

This tastes just like cinnamon rolls only easier! I got this from "The Sisters' Cafe" and the only change I would make, would be to make my regular cinnamon roll frosting instead of the glaze. Otherwise - Delicious!!

Ingredients:
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cups milk
2 eggs
2 tsp vanilla
4 TBS butter, melted

2 sticks butter, softened
1 cup brown sugar
2 TBS flour
1 TBS cinnamon
2/3 cup nuts, optional

2 cups powdered sugar
5 TBS milk
1 tsp vanilla

Mix flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into greased 9x13 baking pan. In large bowl, mix 2 sticks of butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonful and use a knife to marble/swirl through the cake.

Bake 350* for 25-30 min or until toothpick comes out nearly clean from center.

Place powdered sugar, milk and vanilla in large bowl. Whisk until smooth. Drizzle over warm cake.