Banana Pudding Cake
INGREDIENTS
1 (10 oz.) box yellow cake mix
ingredients needed to make cake (eggs, oil & water)
2 (3.4 oz.) packages instant banana pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
1 bag vanilla wafers
1 banana
1) Once cake is baked allow it to cool a few minutes.
2)Once cooled take the handle of a wooden spoon and poke holes in the cake.
3) Prepare pudding and allow to sit for a few minutes to thicken a little.
4) Pour pudding over cake pressing down a little to get pudding into holes.
5) Put cake in fridge until completely cooled off.
6) Cover cake with cool whip.
7) Sprinkle crushed vanilla wafers on top.
8) Put whole vanilla wafers and banana slices on top.
9) Refrigerate until ready to serve
1 (10 oz.) box yellow cake mix
ingredients needed to make cake (eggs, oil & water)
2 (3.4 oz.) packages instant banana pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
1 bag vanilla wafers
1 banana
1) Once cake is baked allow it to cool a few minutes.
2)Once cooled take the handle of a wooden spoon and poke holes in the cake.
3) Prepare pudding and allow to sit for a few minutes to thicken a little.
4) Pour pudding over cake pressing down a little to get pudding into holes.
5) Put cake in fridge until completely cooled off.
6) Cover cake with cool whip.
7) Sprinkle crushed vanilla wafers on top.
8) Put whole vanilla wafers and banana slices on top.
9) Refrigerate until ready to serve
Rolo Brownies
1 (18.25 ounce) package chocolate cake mix
1/2 cup melted butter
1/3 cup milk
2 eggs
35 chocolate covered caramel candies (Rolos)
1 cup semisweet chocolate chips
1 cup toffee baking bits
Preheat oven to 350 degrees F. Grease a 9x13 inch pan.
Open your bag of Rolos.
Now the fun part... Pour them out and unwrap the Rolo candies.
Cut all of the Rolos in half and set aside.
In a large bowl, combine the cake mix, melted butter, milk and eggs. Stir with a wooden spoon until well blended. Press half of the mixture or a little bit more evenly into the bottom of the prepared pan.
Bake for 6 minutes in the preheated oven.
Remove from the oven and sprinkle the chocolate chips and toffee bits over the top. Press the caramel candies into the surface. Do not press all the way to the bottom. Spread the remaining brownie dough over the top.
Return to the oven for an additional 20 to 25 minutes, or just until a toothpick inserted into the center comes out clean. Let cool before cutting into brownie squares.
1/2 cup melted butter
1/3 cup milk
2 eggs
35 chocolate covered caramel candies (Rolos)
1 cup semisweet chocolate chips
1 cup toffee baking bits
Preheat oven to 350 degrees F. Grease a 9x13 inch pan.
Open your bag of Rolos.
Now the fun part... Pour them out and unwrap the Rolo candies.
Cut all of the Rolos in half and set aside.
In a large bowl, combine the cake mix, melted butter, milk and eggs. Stir with a wooden spoon until well blended. Press half of the mixture or a little bit more evenly into the bottom of the prepared pan.
Bake for 6 minutes in the preheated oven.
Remove from the oven and sprinkle the chocolate chips and toffee bits over the top. Press the caramel candies into the surface. Do not press all the way to the bottom. Spread the remaining brownie dough over the top.
Return to the oven for an additional 20 to 25 minutes, or just until a toothpick inserted into the center comes out clean. Let cool before cutting into brownie squares.
Easy Brownies
1 Cup Sugar
1/2 Cup Flour
1/3 Cup Cocoa
1/4 tsp Salt
1/4 tsp Baking Powder
Once you are ready to bake them add:
2 Eggs
1/2 Cup Vegetable Oil
1 teaspoon Vanilla
Bake @ 350 degrees for 20-25 minutes.
1/2 Cup Flour
1/3 Cup Cocoa
1/4 tsp Salt
1/4 tsp Baking Powder
Once you are ready to bake them add:
2 Eggs
1/2 Cup Vegetable Oil
1 teaspoon Vanilla
Bake @ 350 degrees for 20-25 minutes.
Death By Chocolate Brownies
Serves: 24 Preparation Time: 5 min Chilling Time: 2 hrs Cooking Time: 30 min
What You'll Need:
1 (19- to 21-ounce) package brownie mix, batter prepared according to package directions
1/4 cup coffee-flavored liqueur (see Options)
2 (3.9-ounce) packages instant chocolate pudding, prepared according to package directions
8 (1.4-ounce) chocolate-covered toffee candy bars (such as Skor or Heath), coarsely crushed
1 (12-ounce) container frozen whipped topping, thawed
What To Do:
Preheat oven and bake brownie batter in a 9- x 13-inch baking pan according to package directions; allow to cool completely.
Use a fork to prick holes in top of cooled brownies; drizzle with coffee liqueur.
Break up brownies into small pieces. Coarsely crush candy bars in a food processor or by gently tapping the wrapped bars with a hammer. Place half the brownies in bottom of a trifle dish or large glass serving bowl. Cover with half the pudding then one-third of the crushed candy and half the whipped topping. Repeat layers and top with the remaining crushed candy.
Cover and chill at least 2 hours before serving. Refrigerate any leftovers.
1 (19- to 21-ounce) package brownie mix, batter prepared according to package directions
1/4 cup coffee-flavored liqueur (see Options)
2 (3.9-ounce) packages instant chocolate pudding, prepared according to package directions
8 (1.4-ounce) chocolate-covered toffee candy bars (such as Skor or Heath), coarsely crushed
1 (12-ounce) container frozen whipped topping, thawed
What To Do:
Preheat oven and bake brownie batter in a 9- x 13-inch baking pan according to package directions; allow to cool completely.
Use a fork to prick holes in top of cooled brownies; drizzle with coffee liqueur.
Break up brownies into small pieces. Coarsely crush candy bars in a food processor or by gently tapping the wrapped bars with a hammer. Place half the brownies in bottom of a trifle dish or large glass serving bowl. Cover with half the pudding then one-third of the crushed candy and half the whipped topping. Repeat layers and top with the remaining crushed candy.
Cover and chill at least 2 hours before serving. Refrigerate any leftovers.
Cinnabon Cinnamon Rolls
INGREDIENTS
For the frosting:
•1 1/2 cups confectioners' sugar
•3 tablespoons reduced-fat Neufchâtel
•3 tablespoons light butter from a stick, softened
•1/2 tablespoon fat-free milk
•1 teaspoon vanilla extract
For the buns:
•Butter-flavored cooking spray
•2 tablespoons light butter from a stick
•1 cup fat-free milk
•1/3 cup granulated sugar
•1/4 cup artificially sweetened fat-free vanilla yogurt
•1 egg
•1 egg white
•One 1/4-ounce packet active dry yeast
•4 cups unbleached flour, plus more as needed
•1 teaspoon plus 1 tablespoon ground cinnamon
•1/2 teaspoon salt
•3 tablespoons corn syrup
•3 tablespoons packed brown sugar
•1/2 teaspoon vanilla extract
DIRECTIONS
For the frosting:
In a mixing bowl, combine the sugar, Neufchâtel, butter, milk, and vanilla extract. Mix on low speed with an electric mixer fitted with beaters or stir with a spoon until combined, about 1 minute. If using a mixer, increase the speed to high.
Beat or stir vigorously until smooth, about 30 seconds. Allow the frosting to set for at least 10 minutes. Place in an airtight plastic container. Refrigerate for up to 3 days. Just before using, stir well with a spoon.
For the buns:
Lightly mist a large bowl with cooking spray. Set aside 1 tablespoon of the butter to soften.
In a large microwavable measuring cup or a medium-sized microwavable bowl, combine the milk, granulated sugar, and the remaining butter. Microwave on high power until the milk is hot (130 degrees), 2 minutes.
Add the yogurt. Whisk until the sugar dissolves (some small lumps of yogurt may be visible). Add the egg and egg white. Whisk to beat well. Add the yeast. Whisk until dissolved.
In the bowl of an electric stand mixer fitted with the dough hook or in a large mixing bowl, combine 2 cups of the flour, 1 teaspoon of the cinnamon, and the salt.
Mix or stir by hand with a wooden spoon to blend. Add the milk mixture. Mix on medium power or stir vigorously to blend. (The mixture will be very sticky.) Add the remaining flour, mixing or stirring until absorbed.
Lightly flour a work surface. Turn the dough onto the work surface. (A plastic dough scraper or brittle plastic spatula is helpful for getting out all of the dough and starting the kneading.)
Knead until smooth and elastic, about 5 minutes. Add scant amounts of flour as needed. (The dough should be soft but not sticky.) Place in the reserved bowl. Lightly mist with cooking spray. Cover the bowl tightly with plastic wrap. Allow to rise until doubled in size, about 1 hour.
Meanwhile, in a small bowl, combine the corn syrup, brown sugar, the remaining cinnamon, and the vanilla extract. Stir to blend well. Set aside.
When the dough has doubled in size, gently punch it down and place it on the lightly floured surface. Knead for about 1 minute. Dust lightly with flour. Cover and let rest for 10 minutes.
Lightly mist an 11-by-7-inch nonstick baking dish with cooking spray. Set aside. Using your hands or a floured rolling pin, press or roll the dough into an 18-by-12-inch rectangle.
With a butter knife, evenly spread the softened butter over the dough. Drizzle on the filling. With a knife or spatula, spread it evenly to the edges. Starting at one shorter side, roll the dough, jelly-roll fashion, into a tube, ending seam side down. Cut into 8 equal pieces. Place, spiral side up, in the reserved dish.
Cover the dish with a damp kitchen towel and place in a warm spot. Let the rolls rise for another 30 minutes.
Preheat the oven to 350 degrees.
Bake until very lightly browned but slightly doughy in the center, 22-28 minutes. With a spatula, transfer 1 roll to a plate. Using a butter knife, spread 1 ½ tablespoons of frosting over the top and ½ tablespoon down the sides. Repeat with the other 7 rolls.
SERVING SIZE
Makes 8 cinnamon buns
For the frosting:
•1 1/2 cups confectioners' sugar
•3 tablespoons reduced-fat Neufchâtel
•3 tablespoons light butter from a stick, softened
•1/2 tablespoon fat-free milk
•1 teaspoon vanilla extract
For the buns:
•Butter-flavored cooking spray
•2 tablespoons light butter from a stick
•1 cup fat-free milk
•1/3 cup granulated sugar
•1/4 cup artificially sweetened fat-free vanilla yogurt
•1 egg
•1 egg white
•One 1/4-ounce packet active dry yeast
•4 cups unbleached flour, plus more as needed
•1 teaspoon plus 1 tablespoon ground cinnamon
•1/2 teaspoon salt
•3 tablespoons corn syrup
•3 tablespoons packed brown sugar
•1/2 teaspoon vanilla extract
DIRECTIONS
For the frosting:
In a mixing bowl, combine the sugar, Neufchâtel, butter, milk, and vanilla extract. Mix on low speed with an electric mixer fitted with beaters or stir with a spoon until combined, about 1 minute. If using a mixer, increase the speed to high.
Beat or stir vigorously until smooth, about 30 seconds. Allow the frosting to set for at least 10 minutes. Place in an airtight plastic container. Refrigerate for up to 3 days. Just before using, stir well with a spoon.
For the buns:
Lightly mist a large bowl with cooking spray. Set aside 1 tablespoon of the butter to soften.
In a large microwavable measuring cup or a medium-sized microwavable bowl, combine the milk, granulated sugar, and the remaining butter. Microwave on high power until the milk is hot (130 degrees), 2 minutes.
Add the yogurt. Whisk until the sugar dissolves (some small lumps of yogurt may be visible). Add the egg and egg white. Whisk to beat well. Add the yeast. Whisk until dissolved.
In the bowl of an electric stand mixer fitted with the dough hook or in a large mixing bowl, combine 2 cups of the flour, 1 teaspoon of the cinnamon, and the salt.
Mix or stir by hand with a wooden spoon to blend. Add the milk mixture. Mix on medium power or stir vigorously to blend. (The mixture will be very sticky.) Add the remaining flour, mixing or stirring until absorbed.
Lightly flour a work surface. Turn the dough onto the work surface. (A plastic dough scraper or brittle plastic spatula is helpful for getting out all of the dough and starting the kneading.)
Knead until smooth and elastic, about 5 minutes. Add scant amounts of flour as needed. (The dough should be soft but not sticky.) Place in the reserved bowl. Lightly mist with cooking spray. Cover the bowl tightly with plastic wrap. Allow to rise until doubled in size, about 1 hour.
Meanwhile, in a small bowl, combine the corn syrup, brown sugar, the remaining cinnamon, and the vanilla extract. Stir to blend well. Set aside.
When the dough has doubled in size, gently punch it down and place it on the lightly floured surface. Knead for about 1 minute. Dust lightly with flour. Cover and let rest for 10 minutes.
Lightly mist an 11-by-7-inch nonstick baking dish with cooking spray. Set aside. Using your hands or a floured rolling pin, press or roll the dough into an 18-by-12-inch rectangle.
With a butter knife, evenly spread the softened butter over the dough. Drizzle on the filling. With a knife or spatula, spread it evenly to the edges. Starting at one shorter side, roll the dough, jelly-roll fashion, into a tube, ending seam side down. Cut into 8 equal pieces. Place, spiral side up, in the reserved dish.
Cover the dish with a damp kitchen towel and place in a warm spot. Let the rolls rise for another 30 minutes.
Preheat the oven to 350 degrees.
Bake until very lightly browned but slightly doughy in the center, 22-28 minutes. With a spatula, transfer 1 roll to a plate. Using a butter knife, spread 1 ½ tablespoons of frosting over the top and ½ tablespoon down the sides. Repeat with the other 7 rolls.
SERVING SIZE
Makes 8 cinnamon buns
Cinnabon Monkey Bread
3 cans Cinnabon Cinnamon Rolls dough
1 c. sugar
1 tbsp. cinnamon
1/2 c. butter
1/2 c. brown sugar
2 tbsp. honey (or you could use Cinnabon syrup if you can get your hands on it)
Instructions
Preheat oven to 400º. Grease a bundt pan well, and set aside.
Combine cinnamon and sugar in a large zip to bag.
Open the cans of cinnamon roll dough. Cut each cinnamon roll in 2 pieces. Roll each piece into a ball and place about half of them into the zip top bag. Shake to coat the dough.
Place the coated dough balls in the bundt pan. Place the remaining dough balls into the bag and repeat coating. Place all of the dough in the bundt pan.
In a small bowl, microwave the butter, brown sugar, and honey for 1 minute. Stir well to dissolve the sugar. Pour over the dough balls in the bundt pan.
Bake for 20-25 minutes, until dough on the outside is brown and the center feels “set” when you lightly push on it.
Allow to stand for 5 minutes and then invert onto a plate. Drizzle Cinnabon frosting over top before serving.
1 c. sugar
1 tbsp. cinnamon
1/2 c. butter
1/2 c. brown sugar
2 tbsp. honey (or you could use Cinnabon syrup if you can get your hands on it)
Instructions
Preheat oven to 400º. Grease a bundt pan well, and set aside.
Combine cinnamon and sugar in a large zip to bag.
Open the cans of cinnamon roll dough. Cut each cinnamon roll in 2 pieces. Roll each piece into a ball and place about half of them into the zip top bag. Shake to coat the dough.
Place the coated dough balls in the bundt pan. Place the remaining dough balls into the bag and repeat coating. Place all of the dough in the bundt pan.
In a small bowl, microwave the butter, brown sugar, and honey for 1 minute. Stir well to dissolve the sugar. Pour over the dough balls in the bundt pan.
Bake for 20-25 minutes, until dough on the outside is brown and the center feels “set” when you lightly push on it.
Allow to stand for 5 minutes and then invert onto a plate. Drizzle Cinnabon frosting over top before serving.
Bourbon Balls
½ cup butter, softened
1 (12 oz) package semi-sweet chocolate morsels
5 ½ cups powdered sugar, sifted
½ block paraffin
½ cup bourbon
½ cup finely chopped pecans
*In a large mixing bowl, whip butter with an electric mixer on medium speed. Add sugar, 1 cup at a time. Blend scraping sides a few times, until smooth. Add bourbon and pecans and blend well.
* Shape mixture into 1 inch balls and place on a wax paper lined pan. Chill 1 hour.
*Melt the chocolate and paraffin together in the top of a double boiler. Remove from heat. Using 2 forks, dip balls one at a time into chocolate mixture and return to paper lined pan. Chill until hard. Serve cold.
This recipe makes approximately 50 pieces.
1 (12 oz) package semi-sweet chocolate morsels
5 ½ cups powdered sugar, sifted
½ block paraffin
½ cup bourbon
½ cup finely chopped pecans
*In a large mixing bowl, whip butter with an electric mixer on medium speed. Add sugar, 1 cup at a time. Blend scraping sides a few times, until smooth. Add bourbon and pecans and blend well.
* Shape mixture into 1 inch balls and place on a wax paper lined pan. Chill 1 hour.
*Melt the chocolate and paraffin together in the top of a double boiler. Remove from heat. Using 2 forks, dip balls one at a time into chocolate mixture and return to paper lined pan. Chill until hard. Serve cold.
This recipe makes approximately 50 pieces.
Peanut Butter Cups
1 cup peanut butter
3/4 powdered sugar
3 tablespoons butter (softened)
1 teaspoon vanilla
2 bags high quality milk chocolate chips
In a large bowl, beat together the peanut butter, powdered sugar, butter, and vanilla.
Pour chocoalte chips into a large, microwave safe bowl. Microwave for 30 seconds, remove and stir. Microwave again for 30 seconds, remove and stir. doing this just until the chocolate chips are melted. You don’t actually want the mixture to become warm or hot to the touch because the chocolate will mottle when it re-hardens. So, make sure you are microwaving for no more than 30 seconds, then stirring very well just until the chocolate chips a smooth and melted.
Spoon a small amount of melted chocolate into the bottom of a standard-sized foil cupcake wrapper.
Roll a tablespoon sized scoop of the peanut butter mixture into a ball, then flatten slightly. (I made sure my hands were just a little bit moistened to keep the mixture from sticking to my hands). Place the peanut butter disc on top of the chocolate layer, patting it gently into place in the center of the cup. The peanut butter mixture shouldn’t touch the sides of the cupcake wrapper, that way, when you place the next layer of chocolate on top of the candy, it hides the peanut butter layer right in the middle.
Spoon a second scoop of melted chocolate over the peanut butter layer. Twirl your spoon around the top of the chocolate to create a pretty, swirl design.
Allow peanut butter cups to harden in a cool, dry place for 15-20 minutes. Don’t place them in the fridge to speed up the cooling time! Doing so can drop the temperature of the chocolate too quickly, making it dry with little white speckles. Yuck.
3/4 powdered sugar
3 tablespoons butter (softened)
1 teaspoon vanilla
2 bags high quality milk chocolate chips
In a large bowl, beat together the peanut butter, powdered sugar, butter, and vanilla.
Pour chocoalte chips into a large, microwave safe bowl. Microwave for 30 seconds, remove and stir. Microwave again for 30 seconds, remove and stir. doing this just until the chocolate chips are melted. You don’t actually want the mixture to become warm or hot to the touch because the chocolate will mottle when it re-hardens. So, make sure you are microwaving for no more than 30 seconds, then stirring very well just until the chocolate chips a smooth and melted.
Spoon a small amount of melted chocolate into the bottom of a standard-sized foil cupcake wrapper.
Roll a tablespoon sized scoop of the peanut butter mixture into a ball, then flatten slightly. (I made sure my hands were just a little bit moistened to keep the mixture from sticking to my hands). Place the peanut butter disc on top of the chocolate layer, patting it gently into place in the center of the cup. The peanut butter mixture shouldn’t touch the sides of the cupcake wrapper, that way, when you place the next layer of chocolate on top of the candy, it hides the peanut butter layer right in the middle.
Spoon a second scoop of melted chocolate over the peanut butter layer. Twirl your spoon around the top of the chocolate to create a pretty, swirl design.
Allow peanut butter cups to harden in a cool, dry place for 15-20 minutes. Don’t place them in the fridge to speed up the cooling time! Doing so can drop the temperature of the chocolate too quickly, making it dry with little white speckles. Yuck.
Peanut Butter Balls
Chilling Time: 1 hr
What You'll Need:
2 cups smooth peanut butter
1 cup (2 sticks) butter, softened
1 1/2 pounds confectioners' sugar
1 (12-ounce) package semisweet chocolate chips
1/3 cake paraffin wax (see Note)
What To Do:
In a large bowl, combine peanut butter and butter; mix until smooth. Gradually add confectioners' sugar, stirring until thoroughly mixed. Form mixture into 1-inch balls, place on a waxed paper-lined rimmed baking sheet, and chill for 1 hour.
In a double boiler over medium heat, or in a saucepan over low heat, melt chocolate chips and paraffin wax, stirring until smooth. Stick a toothpick in the center of each peanut butter ball and dip each three-quarters of the way into the chocolate mixture, coating all sides except the top quarter. Place on the prepared baking sheet and remove toothpick. Using your finger, fill in the hole left by the toothpick.
After dipping all the peanut butter balls, cover, and chill, or freeze until ready to serve.
What You'll Need:
2 cups smooth peanut butter
1 cup (2 sticks) butter, softened
1 1/2 pounds confectioners' sugar
1 (12-ounce) package semisweet chocolate chips
1/3 cake paraffin wax (see Note)
What To Do:
In a large bowl, combine peanut butter and butter; mix until smooth. Gradually add confectioners' sugar, stirring until thoroughly mixed. Form mixture into 1-inch balls, place on a waxed paper-lined rimmed baking sheet, and chill for 1 hour.
In a double boiler over medium heat, or in a saucepan over low heat, melt chocolate chips and paraffin wax, stirring until smooth. Stick a toothpick in the center of each peanut butter ball and dip each three-quarters of the way into the chocolate mixture, coating all sides except the top quarter. Place on the prepared baking sheet and remove toothpick. Using your finger, fill in the hole left by the toothpick.
After dipping all the peanut butter balls, cover, and chill, or freeze until ready to serve.
Orange Creamsicle Truffles
Yield: 20 truffles
Ingredients
1/4 cup butter
Zest of 1/2 orange
3 Tbsp heavy cream
1 cup white chocolate chips
1/2 tsp orange extract
1/4 cup powdered sugar
Red and yellow food coloring (optional)
Directions
Pour white chocolate chips into a mixing bowl, set aside. Melt butter along with orange zest in a small saucepan. Stir in cream and scald mixture. Pour hot cream mixture through a fine mesh sieve over white chocolate chips and using a rubber spatula press zest against sieve to release orange oils into mixture. Allow mixture to rest 1 minute, add orange extract and optional food coloring to white chocolate chip mixture then stir until smooth. Cover mixture and refrigerate 2 hours or until firm enough to handle. Scoop mixture out by heaping teaspoon fulls and form into balls then roll in powdered sugar. Freeze truffles 20 minutes then enjoy. Store truffles in refrigerator as they will soften at room temperature or freeze for up to 1 month.
Ingredients
1/4 cup butter
Zest of 1/2 orange
3 Tbsp heavy cream
1 cup white chocolate chips
1/2 tsp orange extract
1/4 cup powdered sugar
Red and yellow food coloring (optional)
Directions
Pour white chocolate chips into a mixing bowl, set aside. Melt butter along with orange zest in a small saucepan. Stir in cream and scald mixture. Pour hot cream mixture through a fine mesh sieve over white chocolate chips and using a rubber spatula press zest against sieve to release orange oils into mixture. Allow mixture to rest 1 minute, add orange extract and optional food coloring to white chocolate chip mixture then stir until smooth. Cover mixture and refrigerate 2 hours or until firm enough to handle. Scoop mixture out by heaping teaspoon fulls and form into balls then roll in powdered sugar. Freeze truffles 20 minutes then enjoy. Store truffles in refrigerator as they will soften at room temperature or freeze for up to 1 month.
Louisiana Pecan Tarts
1 (3 oz) cream cheese
1 stick + 2 tbsp butter, divided
1 c flour
1 egg
1/2 c dark karo syrup
1/3 c brow sugar, packed
1 tsp vanilla extract
1 c pecans, chopped
pastry -
soften cream cheese & 1 stick butter - mix together
add flour & mix w/ hands to form ball
divide into 2 balls
pinch off 12 small balls from each large ball
press into well buttered mini muffin tins
chill 1 hr
preheat oven 350
filling -
combine egg, karo, b sugar, 2 tbsp melted butter, vanilla & pecans
mix well
drop by spoonfull into pastry
bake 25 mins (middle will seem soft)
cool then remove
yield 24 tarts
Mint Surprises
1/3 c butter
1/3 c shortening
2 c flour
1 egg
3/4 c sugar
1 tbsp milk
dash salt
1 tsp baking powder
1 tsp vanilla extract
1 pkg andes mints
pecan 1/2s for garnish
beat butter and shortening with mixer until creamy
add 1/2 for flour and next 6 ingredients
beat until well mixed
beat in remaining flour
dough should be thick
cover and chill 1 hour
preheat oven to 350
remove dough from fridge
work w/ small batches at a time
roll into palm sized balls
push andes mint 1/2way into each ball and roll again to cover
flatten cookie press pecan 1/2 on top
bake about 7 mins
yield 24-30 cookies
Dreamy Chocolate Mousse Cake
- L - Sorry can't find the pictures for this one.
I got this from a Paula Deen magazine.
Makes 1 (8 inch) cake
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup milk
1 cup strong brewed coffee
3/4 cup vegetable oil
2 large eggs
1. Preheat oven
to 350. Grease and flour 3 ( 8 inch) round or square cake pans.
2. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
Add milk, coffee, oil and eggs. Beat at medium speed with mixer until smooth Pour
evenly into prepared pans.
3. Bake for 23 to 25 minutes or until a wooden pick inserted in center comes out clean.
Let cake cool in pans on wire racks for 10 minutes. Remove from pans, and let cool
completely on wire racks.
4. Using a serrated knife, cut cake layers in half horizontally to make 6 layers. Place 1 layer
cut side up, on a cake plate; spread with one-fifth of Dreamy Chocolate Mousse. Repeat layers
with remaining cake and mousse, ending with cake. Spread Chocolate Fudge Frosting on top.
At step 4 I did a few things different. I make the cake and mousse the day before. I do not cut the
cake. I make mine 3 layers only. I spread the mousse between the layers and ontop. Then I ice the
sides with the mousse so the whole cake is covered in the mousse. Stick the cake in the freezer at
this point for 1 hour. Then I cover it with a Ganache instead of the fudge frosting.
Dreamy Chocolate Mousse
1 envelope unflavored gelatin
3 tablespoons cold
water
1/4 cup boiling water
1 cup sugar
1/2 cup unsweetened cocoa powder
3 cups heavy whipping cream
1. In a small bowl, soften gelatin in 3 tablespoons cold water. Let stand for 2 minutes. Add 1/4 cup
boiling water, stirring until gelatin dissolves; set aside. (If you do not mix it good you will have little bead like
pieces in your mousse)
2. In a small bowl, combine sugar and cocoa powder.
3. In a medium bowl, beat cream at medium
speed with a mixer until foamy. Gradually add sugar mixture, beating
until stiff peaks form. Stir in gelatin mixture. Cover and chill for 4 hours.( I leave in fridge overnight)
Chocolate Fudge Frosting
Makes about 3 cups
5 (1 ounce) squares semisweet chocolate
1/2 cup heavy whipping cream
1 cup butter, softened
4 cups confectioners' sugar
1. In a microwave-safe small bowl, microwave chocolate and cream on High in 30-second intervals, stirring after each,
until chocolate is melted and smooth. Let cool for 30 minutes.
2. In a large bowl, beat butter and chocolate mixture with a mixer until smooth. Gradually add confectioners' sugar,
beating until smooth. Use frosting immediately.
Alternative frosting in which I prefer is Chocolate Ganache. I prefer the taste, look and find it a lot easier.
Chocolate Ganache
2 cups heavy cream
1 pound semi sweet chocolate chips
Melt in a pot stirring often.
Let
cool then pour over mousse on cake and spread. Chill in fridge for at
least a hour decorate as desired and ENJOY a little bit of heaven.
Pea Picking Cake
CAKE:
What you'll need:
4 eggs, well beaten
1/3 cup oil
1 (11 oz) can mandarin orange with juice
1 box butter recipe cake mix
Preheat oven to 350.
Mix all ingredients.
Bake in two greased 9" pans.
30-35 minutes.
Frosting
What you'll need:
1 large cool whip
1 large instant vanilla pudding
1 large can crushed pineapple with juice
Mix pudding with pineapple. Add cool whip then spread on cake. Keep refrigerated.
My dad who is a diabetic loves this cake.
You can make it sugar free by using cake mix, pudding and cool whip that is labeled sugar free.
It is good either way and is great on hot days as it is very refreshing.
Thanks to Leslie H. for this recipe.
Don't forget, if you try it let me know how it turned out. Send in pictures of your tweaked recipe!
PISTACHIO CAKE WITH BUTTERSCOTCH CREAM CHEESE FROSTING AND STRAWBERRIES
PISTACHIO CAKE MIX
WHAT YOU WILL NEED:
1 package Yellow Cake mix
1 package instant Pistachio Pudding mix
4 eggs
1 1/2 C water
1/4 C vegetable oil
1/2 tsp Almond extract
Green Food Coloring
10? bundt pan
DIRECTIONS:
Preheat oven to 350.
Mix dry ingredients. Make a well in the center. Add wet ingredients.
Amount of green food coloring is up to you. Anywhere from 7-10 is a good green.
Bake 50-55 minutes or until toothpick comes away clean.
Cool 15 minutes. Turn out onto wire rack until fully cooled.
WHILE CAKE IS COOKING YOU HAVE PLENTY OF TIME TO MAKE THE FROSTING AND DIP YOUR STRAWBERRIES.
BUTTERSCOTCH CREAM CHEESE FROSTING
WHAT YOU WILL NEED:
2 8 oz packages of cream cheese, softened
6 TBSP unsalted butter, softened
1 C firmly packed brown sugar
2 TBSP dark corn syrup
1 tsp vanilla extract
5 1/2 oz butterscotch chips (optional)
DIRECTIONS:
On medium speed, beat cream cheese and butter until smooth, approx 3 minutes. Add brown sugar, corn syrup and vanilla.Beat until well mixed and smooth. (optional) Melt butterscotch chips in a microwave safe bowl for 30 seconds at a time until smooth. Add to frosting mix. Cover and refrigerate 1 hour. (The butterscotch will reform in little bits.)
Frost cake as normal, I like to start in the center on bundt cakes.
Every
time I make a cake I’m asked to add chocolate covered fruit. For this
cake I did white chocolate covered strawberries. And a few butterscotch
covered strawberries. Leaving the leftover butterscotch in a pile in the
center with a large strawberry on top.
CHOCOLATE DIPPING SAUCE
WHAT YOU WILL NEED:
5 1/2 oz chocolate, white chocolate, butterscotch (whatever you want) chips
Fresh strawberries or any other fruit (well dried)
DIRECTIONS:
Microwave on high at 30 second intervals stirring every 30 seconds. Chips will retain form until melted. Typically 1.5 minutes for 5 1/2 oz. Stir until smooth. Dip strawberry in melted chocolate then set on parchment paper (or saran wrap in a fix). If you want to add sprinkles do so now. Cover and cool in fridge until chocolate has set, approx. 15 minutes. If you wish to do any additional decorations do so now. Recover and cool until set.
Once the cake is frosted you are ready to add your strawberries. For this particular cake I dipped the strawberries in white chocolate then added red sparkles. I also dipped a few in butterscotch. After I iced the cake I used some of the leftover melted butterscotch chips to make a ring around the top of the cake to hold the strawberries. The rest I used to fill up the center of the cake. After placing strawberries around the base of the cake and the top of the cake I set the largest in the middle atop the mound of melted butterscotch.
As it was Valentine's Day I made a cupcake for my husband. He asked where the rest were.
ENJOY!
Don't forget, if you try it let me know how it turned out. Send in pictures of your tweaked recipe!
STRAWBERRY CAKE WITH CHOCOLATE FROSTING AND CHOCOLATE COVERED STRAWBERRIES
STRAWBERRY CAKE MIX
WHAT YOU WILL NEED:
2 cups white sugar
1 (3 ounce) package strawberry flavored Jell-O®
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries
DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or a bundt pan.
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans. Use all batter in the bundt pan.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely. Bake 40-50 minutes for a bundt pan. Or until a toothpick comes out clean.
CHOCOLATE FROSTING
WHAT YOU WILL NEED:
1 cup semisweet chocolate chips
4 tablespoons butter
1/2 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon salt
2 3/4 cups confectioners' sugar
DIRECTIONS:
Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well.
Frost as normal. I like to put a little extra on top. You'll see why ...
CHOCOLATE COVERED STRAWBERRIES
WHAT YOU WILL NEED:
5 1/2 oz chocolate, white chocolate, butterscotch (whatever you want) chips
Fresh clean strawberries
DIRECTIONS:
Microwave on high at 30 second intervals stirring every 30 seconds. Chips will retain form until melted. Typically 1.5 minutes for 5 1/2 oz. Stir until smooth. Dip strawberry in melted chocolate then set on parchment paper (or saran wrap in a fix). If you want to add sprinkles do so now. Cover and cool in fridge until chocolate has set, approx. 15 minutes. If you wish to do any additional decorations do so now. Recover and cool until set.
Now that your cake is frosted and your strawberries covered its time to decorate!
And if strawberries aren't enough ... How about some cherries? Just fill up the middle. Enjoy!
*This was two different cakes I made. One with just strawberries the other with strawberries and cherries.*
Don't forget, if you try it let me know how it turned out. Send in pictures of your tweaked recipe!
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