Red Velvet Cake

It has taken me sooo long to get this posted.  I apologize. I had the flu virus for over 3 weeks and then basketball tourneys....so here it is....FINALLY!! This cake is great and easy.  The kids ate the whole cake after school, I saved 1 piece for Tony!

~Recipe~

2 1/2 cups flour
2 cups white sugar
1 cup vegetable oil
1 teaspoon baking soda
1 teaspoon salt
3 Tablespoons cocoa powder
1 Tablespoons white vinegar
1 teaspoon vanilla extract
2 eggs
1 cup buttermilk (OR 1 c. milk + 1 T. vinegar)*I use buttermilk all the time!*
1 oz. red food coloring *I use a whole bottle*

Preheat oven to 325 degrees. Grease a Bundt pan. Place one cupcake liner in a cupcake tin...this is the CUTE topping! This adds so much to the look of the yummy cake.  In a medium bowl, mix eggs with a wire whisk. Add oil, vinegar, vanilla, buttermilk and food coloring. Whisk together and set aside.

In a large mixing bowl, mix together all the dry ingredients. Add the wet ingredients and mix on medium high until combined. Fill cupcake liner half full with batter, then pour the rest of the batter into your Bundt pan. Bake the cupcake for 20-25 minutes, bake the cake for 50-55 minutes.

Frosting~
1 8 oz. package cream cheese *softened
1/2 cup unsalted butter *softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
approx. 1/4 cup milk *use whole milk*
Let cream cheese and butter sit in mixing bowl until softened. Mix together. Add sugar, vanilla and milk. Pour over cooled cake. Crumble cupcake and sprinkle over top of cake. * I do not cover the cake...I drizzle, it is very sweet.  Enjoy~

Snickers Cake

Ok! Ok! OK! here it is!! I have had several messages since I posted the pic on Facebook to get the recipe out....NOW!! It is good....It is fattening....It is full of yummy-ooey-gooey-goodness....BUT it is a doctored box cake...BOO! I did some changes and I made my own Devils food cake from scratch but the easy and quicker way is to use a box mix.  I had the time so I went ahead and made te long version, it will be good with the box as well, I am certain!

~Recipe~

1 box devils food cake mix, plus ingredients to make the cake *or your own version of chocolate cake*
1 can sweetened condensed milk
1 jar Smucker's hot caramel ice cream topping
1/2 cup chocolate chips
1 tub of cool whip 3 snickers candy bars, chopped
1/3 cup peanuts, chopped
caramel sauce
chocolate sauce

Bake cake in a 9x13-inch pan according to direction on the package.

While cake is baking, mix condensed milk and hot caramel topping until well blended. *This is a dangerous combo by itself*. When the cake is done and while it's still hot, poke holes in it with the handle of a wooden spoon. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake. 
Mix the chopped snickers*I put mine thru the food processor* and coolwhip and spread cake.  Top wth chopped peanuts, I used honey roasted...ya know....for that ADDED sweet.... then drizzle with caramel and chocolate sauces. EAT! YUM! Enjoy~

Strawberry yogurt cake

YUM!! This is a great dessert or a brunch/breakfast addition.  I was unsure how the strawberries would cook but they were fantastic!

~Recipe~
1 c softened butter
2 c sugar
3 eggs
3 Tbsp lemon juice, divided
zest of 1 lemon
2 1/2 c flour, divided
1/2 tsp baking soda
1/2 tsp salt
8 ounces plain or vanilla Greek yogurt. I used vanilla
12 ounces strawberries, diced
1 cup powdered sugar

Oven preheated to 375 degrees
Prepare a bundt cake pan
Sift the flour, salt and baking soda together. Add the lemon zest ad mix well. Cream the butter and sugar until light and fluffy.  Beat eggs in 1 at a time. Stir 1 Tbsp of the lemon juice in. Alternate adding the flour and yogurt, beating until they are just mixed.  Toss the strawberries with the remaining 1/4 c of the flour.  Mix carefully into the batter.  Pour the batter into the prepared pan and bake for about 60 minutes. Allow to cool for 20 minutes in the pan.  Finish cooling on a wire rack.  Once the cake is cooled whisk the 2 Tbsp lemon juice with 1 cup powdered sugar to make a drizzle. Pour over the cooled cake. YUM! ENjoy~

Sometimes you feel like a nut.....

...sometimes you don't! This is a take on the popular Mounds candy bar! I doubled the recipe and made it in a 9x13 pan.....It was devoured by everyone! I highly recommend these.....and don't count the calories!

~Recipe~
 1 cup graham cracker crumbs
2 Tbsp powdered sugar
1/4 cup butter ,melted
1 can condensed milk *YUM*
7 ounces coconut
6 ounces semi sweet chocolate cut in small pieces
1/2 c cream

Preheat oven to 325 degrees

Mix the crumbs, powdered sugar and butter well and press it in a 8x8 baking pan.  I sprayed mine with the baking spray.  I also doubled this recipe putting it in s 9x13 pan, remember...they are THAT GOOD! Bake the crumb mixture in the pan and bake for 10 minutes. Heat the condensed milk in the microwave (in a micro safe bowl, please) Heat until quite warm to the touch and mix in the coconut. Spread evenly over the crust.  Bake for 15 minutes and allow to cool before putting the chocolate on the top.  I dare you not to try the coconut...it is delish! Melt the chocolate, butter and cream in a bowl, in the microwave, again. Stir every 30 seconds.  It took me 3- 30 second intervals and stirring.  Stir well and pour over the coconut layer and spread to cover the pan.  Chill before cutting.....dive in! Enjoy~

Lemonies

Lemonies=brownies only with lemon....   I love lemon. They are super easy to make and so fresh tasting!

~Recipe~

1 1/2 cup flour
1 1/2 cup sugar
1/2 tsp salt
2 sticks of butter at room temp
4 eggs
juice from 2 lemon *about 2 Tbsp*
zest from 2 lemon *about 2 tsp*

Combine the flour, sugar and salt in a large bowl. Mix in the soft butter.  In another bowl(lots of bowls but well worth it) whisk the eggs with the lemon juice and zest....add this to the flour mixture and mix well.  Pour into a prepared 9x13 pan and bake at 350 degrees for 25 minutes.  Remove from oven, cool and glaze with....

1 cup powdered sugar, 2 Tsp fresh lemon juice and some zest...stir together and pour on the bars.....ta da! Easy! Enjoy~

Root Beer Float Cake

Who doesn't like Root Beer Floats? IT was so hot this weekend(90's) and Root Beer Float remind me of summer...what a great cake! I went back to using my old websites more than Pinterest.  The last 3 things off there were terrible....so I am super duper careful about what I try to make and post! :) This cake was a huge hit and really does taste like a float! I added vanilla ice cream on the plates when I served it, i just took a pic of the finished cake.

~Recipe~
I yellow cake mix(I used my own vanilla cake recipe with added cinnamon, nutmeg, ginger and all spice thrown in, about 3/4 tsp of each) You could use a boxed spice cake mix as well!
to the mix add~ 4 eggs
                            1/2 c oil
                             1 1/4 c root beer
                              1 tsp rum extract
Combine all in a bowl and mix as the directions on the box say. Pour batter in a prepared bundt pan. Bake at 350 degrees for 35-40 minutes. Let it cool in the pan for about 10 minutes and invert on a wire rack and cool completely. Drizzle with Root Beer Glaze~ 2 cups powdered sugar mixed with 3 T root beer.  Whisk until creamy and drizzle.  I made a bit more of this to put on the ice cream after I cut and put the cake on plates.  YUM! Enjoy~

Pink Lemonade Pound Cake

Hello Summer! We love pink lemonade and this seemed like a winner.  It is a heavy cake with the ingredients, bottom addition of  soaking glaze plus the top glaze. It was moist and yummy! You won't be disappointed!

~Recipe~

Cake~
1 package lemon cake
1 3 ounce package instant lemon pudding mix
4 eggs
1/3 c veg oil
1/2 c whole milk
1/2 c pink lemonade concentrate
red food coloring

Glaze for bottom~
1 cup thawed pink lemonade concentrate
1/2 c white sugar
Mix well together.

Topping~
1/4 c butter
2 c powdred sugar
2 Tbsp cream
1/2 tsp vanilla
red food coloring
Melt butter and add to the sifted powdered sugar, add 2 Tbsp cream and vanilla and beat until smooth.  If you like it creamier, add a little more cream until you like it.  Add your food coloring until it is the pink you like. Drizzle over cooled cake.

Preheat your oven to 350 and prepare a bundt pan with cooking spray with flour, set aside.
Combine the cake mix, pudding, eggs, vegetable oil, 1/2 c lemonade concentrate and milk and beat well to combine.  I beat mine for 2 minutes then added the food coloring to a pink color then beat again for 30 seconds. Pour into the prepared pan and bake 50 min-1 hour.  Watch the top and if it gets to dark cover the edges with foil. Remove the cake when done and immediately prick the cake with a fork all over and pour the lemonade and sugar mixture all over it.  Let it cool in the pan until almost all the way cool.  Turn the cake over on a wire rack with a cookie sheet under it and let cool completely. Drizzle the topping over the cooled cake.....Enjoy this Summery dessert!

Lemonade Cake

It is Spring! Spring brings lemons and I love lemons! I found this recipe on myrecipes.com and I had to make it today! Luckily I had all the ingredients on hand so I set to work! Mmm mmm good!

~Recipe~
Cake~
1 1/3 c sugar
6 Tbsp soft butter
1 Tbsp grated lemon rind
3 Tbsp thawed lemonade concentrate
2 tsp vanilla
2 large eggs
2 egg whites
2 c flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 1/4 c buttermilk

Frosting~
2 Tbsp soft butter
2 tsp grated lemon rind
2 tsp thawed lemonade concentrate
1/2 tsp vanilla
8 ounces cream cheese, room temp
3 1/2 c powdered sugar

Preheat oven to 350 degrees

Cake~ place the 1st 5 ingredients in a bowl and beat well for about 5 minutes. Add the eggs and egg whites 1 at a time and blend well after each.  Combine the flour, baking soda, salt and baking powder in a bowl and whisk together.  Add the buttermilk and flour alternately, beginning and ending with flour. Beat well after addition.  Pour the batter into 2 9 in round cake pans that have been sprayed with cooking spray. Bake for 20 minutes and cool in pans for 10 min on a wire rack.  Turn the cakes out of the pans and cool on wire rack.

Frosting~Add the 1st 5 ingredients and beat on high until fluffy.  ADd the powdered sugar and beat on low until just mixed. Chill for 1 hour.  Then assemble the cake with 12 c frosting in between the layers and the rest over the top and sides of the cake! YUM! Enjoy~

Pound Cake

Super easy and versatile! You can top the bad boy with anything! I love pound cake but this may be in the top 3 of my all time favorite.  The hint of almond is awesome! I topped this with blackberries that had been macerated in splenda and a touch of almond flavoring.....YUM!

~Recipe~

• 1 pound butter, softened
• 3 cups sugar
• 6 large eggs
• 4 cups all-purpose flour
• 3/4 cup milk
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract

Beat butter at medium speed with an electric mixer until creamy. (The butter will become a light yellow color*it took my mixer 5 minutes to get to this color* Gradually add sugar, beating at medium speed until light and fluffy, color should be a fluffy white*took my mixer about 3 minutes*  Add eggs, 1 at a time, beating just until yellow yolk disappears.

Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. Batter should be smoooooth! Stir in extracts.

Pour into a greased and floured 10-inch tube pan. *I used the cooking spray with flour and it worked perfect-o!*

Bake at 300° for 1 hour and 40 minutes or until a tester inserted in the center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack. Easy and soooo good! I  love the almond flavor!! Enjoy~

Bananas and Cream Bundt Cake

 I got this recipe from a friend. She sends me some wonderful things to try! Thanks Laura! I am still on a quest to find a banana cake that Tony loves as much as he loved the one in San Angelo....this came close! I will definitely be making this again!

~Recipe~

1/3 cup shortening
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups mashed ripe bananas
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
3/4 cup chopped walnuts
confectioners' sugar

In a mixing bowl, cream the shortening and sugar. Add the eggs, one at a time, beating well after each addition. Blend in vanilla. Add bananas and mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving. **I actually used 1 banana, 2 Tbsp butter melted and 2 cups of powdered sugar and used that as a frosting drizzle for the cake instead of the called for powdered sugar.

S'mores cake

I thought this would be a perfect dessert to try for the 4th of July weekend! I was right! It just came out of the oven...super quick and super easy! We have a lot going on and a few places to be this weekend and this is one less dessert I will  have to make! YUM!

~Recipe~
1 box of yellow cake mix
1 cup graham cracker crumbs*I used about 1 1/4 cups for the flavor*
1 1/4 cup water
1/3 cup oil
3 eggs
1 jar of fudge topping*I used 1 1/2 jars*
1 small jar of marshmallow creme

Heat oven to 350 and prepare a 9x13 inch pan.  In  large bowl beat the cake mix, graham cracker crumbs, oil, eggs and water on low for 30 seconds and then high for 2 minutes.  Pour into the prepared pan.

Reserve 1/4 cup of the fudge topping.  Drop by tablespoonfuls all over the cake.  Bake for 35-40 minutes. Run a knife around the sides of the pan ad allow to cool for 15 minutes.  Drop the marshmallow creme by teaspoons onto the warm cake.  Spread with a knife dipped into hot water if it gets too tough to spread.  Then drop the remaining fudge all over the creme and swirl with a knife.  Cool for 2 hours! Enjoy~

Tres Leches Cake with Strawberries

I love to bake! I  love to try new recipes.  I love tres leches cake! Ta-Da! WINNER!!! YUM! It is a little time consuming and takes a little pot watching but well worth it! I found this recipe in a favorite magazine and it was a definite keeper!



~Recipe~

1. 1 1/2 cups all-purpose flour
2. 2 teaspoons baking powder
3. 1/2 teaspoon salt
4. 3 large eggs, at room temperature
5. 1 cup sugar
6. 2 teaspoons pure vanilla extract
7. 1/2 cup whole milk, at room temperature
8. 1 1/2 cups heavy cream
9. One 12-ounce can evaporated milk
10. 1 medium cinnamon stick
11. 2 whole cloves
12. One 14-ounce can sweetened condensed milk
13. 1/2 teaspoon ground cinnamon

1. Topping~1 pint strawberries, thinly sliced
2. 1/4 cup sugar
3. Sweetened whipped cream and thinly sliced mint leaves
4. Preheat the oven to 350. Lightly butter a 9-by-13-inch glass or ceramic baking dish. In a medium bowl, whisk the flour with the baking powder and salt. In the bowl of a stand mixer fitted with the paddle, beat the eggs with the sugar and 1 teaspoon of the vanilla at medium-high speed until very light and fluffy, about 10 minutes. Add half of the flour mixture and mix at low speed until just incorporated. Gradually add the whole milk, then mix in the remaining flour mixture. Pour the batter into the prepared baking dish and bake for 25 minutes, or until the center of the cake springs back to the touch. Transfer the baking dish to a rack and let the cake cool for at least 30 minutes. Meanwhile, in a medium saucepan, whisk the cream with the evaporated milk, cinnamon stick and cloves and bring to a boil over moderately high heat. Reduce the heat and simmer for 3 minutes. Remove from the heat, cover and let steep for 10 minutes. In a heatproof bowl, combine the condensed milk with the remaining 1 teaspoon of vanilla and the ground cinnamon. Strain the steeped cream mixture into the condensed milk and stir to combine. Let cool for 20 minutes. Using a fork, poke holes all over the cooled cake. Gradually pour the milk mixture over the entire cake. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. PREPARE THE TOPPINGS: In a bowl, gently toss the strawberries with the sugar. Let stand at room temperature for 20 minutes, stirring occasionally to dissolve the sugar. Cut the cake and serve with the strawberries, whipped cream and mint. Enjoy!

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Lemon-Blueberry bundt cake

Again...2 of my favorite flavors together! My friend, Kristin, sent this recipe to me.  Seems we are always passing blueberry recipes.... this one is really really good! She got it from Martha Stewart.com. I recommend making this....today!

~Recipe~

• 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups blueberries
• 2 tablespoons grated lemon zest
• Nonstick cooking spray, for pan
• Confectioners' sugar, for dusting (optional)
• **I used a combination of 1/4 cup of freshly squeezed lemon juice and 2 1/2 cups powdered sugar whisked up and poured it all over the warm cake. This was also in the optional part of the recipe and I highly recommend it**

Directions

1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
3. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
4. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners’ sugar before serving, if desired

Red Velvet Cupcakes

In the spirit of Heart Day, I made this recipe for Red Velvet cupcakes, but I made a cake instead. Eh...moderately ok, at best.  I did not think it had any flavor at all.  I am surprised because it came from one of my favorite recipe sites and I copied it off to try right away. Not all can be "keepers", though. So I am determined to find a good one this week. If you try this and like it et me know, I may need to try it again.  I think it is a cheater recipe, though, too, so it may be mental.  My husband loved the cake, for what it is worth! :)

~Recipe~
1 pkg red velvet cake mix
1 pkg small chocolate instant pudding
8 ounces cream cheese, softened
1 stick butter softened
4 cups powdered sugar
1 cup of thawed Cool Whip
white chocolate curls*or what ever you like to decorate with*

Prepare the cake batter as per instructions and add the pudding mix into batter before spooning into muffin cups. Bake as directed for 24 cupcakes.  Cool.

Beat cream cheese and butter in a large bowl until well blended.  Gradually beat in sugar. Whisk in Cool Whip. Spoon frosting into a decorating bag and frost cupcakes.  Keep chilled.
Enjoy~

Pumpkin Crunch Cake

My friend Karyn passed this along.  It was a lunch box hit for Brenn's lunch table. I added the drizzle.  The center is more like a custard, I was expecting a cake texture so it was a shock.  The 2nd day I tried it I liked it much better.  It could be a brunch cake as well, served warm.  Another great pumpkin recipe!

~Recipe~
1 Package yellow cake mix
1 can (16 oz.) pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 1/2 cup sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup chopped pecans
1 cup melted butter
whipped topping

Preheat oven to 350F. Grease bottom of 9x13pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in bowl. Pour into pan. Sprinkle dry yellow cake mix evenly over pumpkin mixture. Sprinkle chopped pecans over cake mix. Drizzle melted butter evenly over everything. Bake for about 50 minutes. Cool completely and serve with whipped topping. Refrigerate left overs. Enjoy!

Brownies with Chocolate Buttercream Frosting

These brownies are so and thick and rich. I don't like chocolate, but I can eat a bite, ONE bite, and actually I like them. They do not last 30 minutes in the house! I will have to say that the frosting is the best part. I LOVE frosting, icing, topping or whatever is on top of cookies and cakes! This is one frosting I make quite a bit....it is soooo good, even for me. In fact, this is the frosting I will use for the cake I posted yesterday instead of the caramel frosting.
I like the fact, as well, that you can make them in 1 bowl and don't have to use the mixer..... I am sure you can, I choose not to. As I have said before I look for new recipes and ideas on websites. Chocolate is a favorite of the kids and if I make chocolate I won't eat it...so, win - win situation! Anywhooooo...the Hershey's website is a great tool in looking for kid friendly treats! Yum!
~Recipe~
3/4 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
2/3 cup butter or margarine, melted and divided
1/2 cup boiling water
2 cups sugar
2 eggs
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup HERSHEY'S Semi-Sweet Chocolate Chips **I have used white chocolate chips and YUM-O**
ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
Heat oven to 350°F. Grease 13x9x2-inch baking pan or two 8-inch square baking pans.
Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan.
Bake 35 to 40 minutes for rectangular pan, 30 to 35 minutes for square pans or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost with ONE-BOWL BUTTERCREAM FROSTING. Cut into squares. About 36 brownies.

ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting. Enjoy!