The Happy Baker

Summer Dessert Time

2016-05-09T09:40:00.004-06:00

Here is a great recipe you can adapt to just about any flavor

Lemon Lush Dessert

(other flavors to try:

Strawberry cream – using strawberry cream pudding and fresh strawberries for garnish

Banana cream – use homemade vanilla pudding(adding banana extract) and banana slices

Coconut cream - – use homemade vanilla pudding using coconut milk (or adding coconut extract instead of vanilla extract) and coconut to filling and garnish with toasted coconut

For the Crust:

· 1 c. butter, softened but not to room temperature

· 2 c. flour

· 1/4 c. sugar

· 1/2 c. pecans, chopped in small pieces (toast first for a deeper flavor)

For the Cream Cheese Layer:

· 2 (8oz) packages Philadelphia cream cheese

· 1 c. powdered sugar

For the Pudding Layer

· 2 cups fresh lemon curd

· 2 cups fresh whipped cream

For the topping

· lemon zest, to garnish (optional)

· 2 cups fresh whipped cream

Instructions

Stir together butter, flour, sugar, and chopped pecans in a mixing bowl. A fork works really well to get everything mixed together. Press into a 9x13 baking dish and bake 15-20 minutes at 350°, or until a light golden brown. Remove from oven and set aside to cool.

Beat together cream cheese and sugar until creamy and smooth. Spread over cooled crust.

In another mixing bowl, whisk together lemon curd and whipped cream (gently). Spread on top of the cream cheese layer.

Cover and place in the fridge for 1 hour.

Spread whipped cream over the pudding layer. Cut into 18-24 pieces

Hot Cocoa S'More Cookies

2016-04-06T21:31:00.001-06:00

Preheat Oven to 375 degrees
I line my pans with parchment paper
In a separate bowl, combine:
2 1/2cups flour
1 tsp salt
1 tsp soda
1/8 cup Ghirardelli Double Chocolate Hoot Cocoa Mix

Cream together:
1/2 C Butter
1/2 Cup Sugar
1/2 Cup Brown Sugar
Beat on high for about 1 minute or until very creamy
Add:
2 eggs
1 tsp vanilla
Mix well - Medium speed
Add dry ingredients and 1 TB milk
Add and mix with a wooden spoon:
1/2 cup Ghirardelli milk chocolate chips
1/2 cup dry mini marshmallows (the kinds in cereal) or use hot cocoa with marshmallows
1/4 cup coarse chopped graham cracker

Scoop by heaping tablespoons onto baking sheet
Bake 8-12 minutes, until edges are golden

2014-09-27T20:33:00.007-06:00

Pumpkin Time...

Peanut Butter S’More bars

2013-07-28T17:46:00.002-06:00

INGREDIENTS:

1/2 cup shortening

3/4 cup Creamy Peanut Butter

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

TOPPING

3 cups mini marshmallows

1 cup Ghirardelli milk chocolate morsels

COOKIE:

Pre-Heat oven to 350°F.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. With floured fingers, press dough evenly to form crust. Bake 16 to 19 minutes or until golden brown.

Sprinkle crust with Ghirardelli milk chocolate morsels. Place back in oven for 1 to 2 minutes. Spread melted chocolate over crust.

Sprinkle with marshmallows. Place back in oven until marshmallows are puffy and slightly golden. About 3 to 4 minutes.

VARIATIONS:

Rocky Road Style: Sprinkle with chopped peanuts and drizzle with melted chocolate. Cool completely.

M&M – sprinkle with M&M . Drizzle with melted chocolate. Cool completely.

Turtle Topped Brownie

2013-05-19T20:29:00.002-06:00

Turtle Topped Brownie

Yields – 12 to 15 brownies

Ingredients:

2 cups (12-oz. pkg.) Ghirardelli Semi-Sweet Chocolate Chips, divided (can sub other flavors for the 1 cup mix in)

1/2 cup (1 stick) butter or margarine, cut into pieces

3 large eggs

1 1/4 cups all-purpose flour

1 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon baking soda

Additional Ingredients:

1 bag caramels (bits or squares)

2 TB milk

Pecan halves – 2 to 3 for each brownie

1 Cup Ghirardelli Milk Chocolate Chips

Directions:

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

MELT 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining morsels and nuts. Spread into prepared baking pan.

BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars 12 to 15 squares.

In a microwavable safe bowl, melt 1 bag of caramel bits or caramels (remove wrappers) with 2 TB milk. Start with 1 min, then stir. Add 15 seconds at a time. Stir until smooth. Place about 1 TB on top of each brownie. Place pecans on top of caramel. Let caramel set.

In a microwavable safe bowl, melt chocolate. Start with 1 min, then stir. Add 15 seconds at a time. Stir until smooth. Drop melted chocolate on top of the nuts, as shown in picture. Place in fridge until set.

EAT! ENJOY! – Yes! Another creation from ME! J

Strawberry Passion Ice Cream Cake COLDSTONE COPYCAT

2013-05-12T19:14:00.002-06:00

Strawberry Passion Ice Cream Cake

Cake

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

DIRECTIONS

Preheat oven to 350 degrees. Grease and flour two 8 inch cake pans.

Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.

Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined. Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles. Bake for about 30 minutes or until a toothpick inserted comes out clean. After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool. Wrap and Freeze.

FILLING

½ gallon of softened strawberry ice cream

Graham Cracker Pie Crust* reserve ½ cup for outside garnish

1 cup strawberry puree or 1 can strawberry pie filling

Mix ice cream with pie crust. Spread half ice cream on bottom layer. Freeze for about 15 minutes. Spread puree on cake. Top with second cake. Spread remaining ice cream. Freeze until firm.

FROSTING

Strawberry Whipped Cream Frosting
1 cup heavy cream
4 tablespoons strawberry jelly or syrup
3 tablespoons powdered sugar

Chill all the ingredients and beat together until thick and fluffy.

*GRAHAM CRACKER CRUST

1 ½ cups of Ground Graham Crackers

¼ cup of Sugar

½ cup of Unsalted Butter, at room temperature

In a large bowl combine all 3 ingredients and mix until the dough comes together when pinched between fingers. Refrigerate before using.

Frost cake. Freeze. Remove from freezer and place in refrigerator for about 2 hours before serving. OPTIONAL: Garnish with sweetened whipped cream and strawberries (as shown)

Trifle - Springtime Joy...

2013-04-12T19:20:00.000-06:00

Springtime Trifle

An arrangement of Lemon, Raspberry, & Lime.
These flavors together
suave the mouth with
the gentle taste of refreshment.

Step 1: The Cake Base

INGREDIENTS

2 3/4 cups sifted cake flour

4 teaspoons baking powder

3/4 teaspoon salt

4 egg whites

1 1/2 cups white sugar

3/4 cup butter

1 cup milk

1 teaspoon vanilla extract

DIRECTIONS

Measure sifted flour, baking powder, and salt; sift together three times.

In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.

Cream butter. Add vanilla. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Add meringue, and beat thoroughly into batter. Spread batter into 3 prepared 8 inch square or round pans Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool cake in pan 10 minutes.

Step 2: While cooling…

INGREDIENTS

1 small package each of Jell-o gelatin: lemon, lime, raspberry

Dissolve each one in ½ cup hot water

Then add ¾ cup cold water to each

DIRECTIONS:

Using a large tined fork, or substitute, poke holes into cake..many holes. Pour one flavor Jell-o on one cake. You will have 3 DIFFERENT flavored cakes. Refrigerate until set, about 2 hours.

Step 3: Cream Layers

INGREDIENTS

3 small boxes vanilla instant pudding

1 small box of each Jell-o flavor: lemon, lime, raspberry

3 8oz cool whip

DIRECTIONS

For each flavor:

Dissolve the gelatin in 1/2 C boiling water. Add 1/2 C cold water and let set up for 5 minutes. Using an electric mixer, beat dry pudding mix into the J-ello until well blended. Refrigerate until set (about 15 minutes). Fold in 1 8 oz cool whip.

Step 4: Preparing cakes

Cut cakes in about 1 inch cubes

Step 5: Putting it all together

After you have combined the cool whip with Jell-o mixture you are ready for layering. You can do this any way you want, but the darker color in the middle works best.

Using the lemon cake, line the bottom of your trifle bowl or what dish you are using. Top with lemon mixture. Do the same for the raspberry layer. However, drizzle about 1/3 cup raspberry syrup over the raspberry mixture. Finish with the lime layer.

This should set in fridge overnight for best results. Store leftovers in fridge – if there are any!

OPTIONAL: top with additional cool whip and spring colored sprinkles on top.

2013-03-23T11:39:00.000-06:00

Lemon Cranberry Rolled Cookies

Ingredients

1 package lemon cake mix (regular size)

2 packages (3.9 ounces each) instant cream cheese pudding mix

1-1/2 cups mayonnaise

1 ½ cups Ghirardelli white chocolate morsels

½ cup Craisins

Directions

In a large bowl, combine cake mix, pudding mixes and mayonnaise; mix

well. Stir in and Craisins.

Shape by heaping tablespoon into balls; place on greased baking sheets.

Bake at 350° for 10-15 minutes or until cookies puff and surface

cracks slightly. Cool for 5 minutes before removing from pans to

wire racks. Yield: 2 1/2 dozen.

OPTIONAL: roll in sugar before placing on cookie sheet.

Fresh Peach Coffee Cake by Dianne Singleton

2012-08-29T19:53:00.001-06:00

Adapted from A View to Remember B&B

Ingredients

1/2 c butter

1 1/2 c packed brown sugar

1 egg

2 c flour

1 tsp baking soda

½ tsp salt

1 c peach yogurt

4 peaches peeled and diced

1 tsp cinnamon

Topping, recipe below

Directions

Cream butter with brown sugar add slightly egg

Combine flour, baking soda, salt, & cinnamon and add alternately with yogurt beating smooth after each addition.

Gently squeeze, using hands, some of the juice from peaches, discard juice. Reserve about ½ cup diced peaches. Blend in remaining peaches. Pour batter into greased and parchment lined 9 x 13 dish. Sprinkle with reserved diced peaches. Sprinkle with topping.

Bake at 350 for 30-35 minutes

Nut Topping

1 cup brown sugar

1 tsp cinnamon

1 cup chopped nuts

2 TB butter, melted

Combine, sprinkle over cake.

Taco Skillet Dinner

2012-07-30T18:27:00.003-06:00

4 servings

2 ½ cups uncooked bow-tie (farfalle) pasta (6 oz)

1 lb lean (at least 80%) ground beef

½ cup chopped green onions (8 medium)

1 package taco seasoning

½ cup water

1 cup salsa

1 ½ cups shredded cheese – cheddar or mixed

2 TB sour cream

Diced tomatoes

Cook and drain pasta as directed on package.

Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.

Stir in water and taco seasoning mix. Simmer about 5 minutes.

Stir onions and salsa into beef, heat to boiling. Reduce heat to medium-low; cook 5 minutes. Stir in cooked pasta and cheese, heat through. Stir in sour cream. Top with diced tomatoes (not shown in picture)

ÉCLAIR PIE

2012-07-29T21:00:00.003-06:00

ÉCLAIR PIE

All Ingredients:

2-cups of milk

1/3 cup of sugar

3 egg yolks

2 tablespoons of corn starch

1/8-teaspoon of salt

2-tablespoons of butter

1 teaspoon real vanilla

1 cup cream

1/4 cup powdered sugar

1 box vanilla wafers

1/4 cup butter

2 TB cocoa powdered, unsweetened

3 TB milk

½ tsp vanilla

1 ½ cups powdered sugar, approx.

Crust:

Using some of the vanilla wafers, crush enough to get 1 1/3 cups

Save the remainder of the cookies (leaving them whole)

1 1/3 cup vanilla wafer crumbs

1/4 cup sugar

1/4 cups plus 2 TB butter, melted

Combine all ingredients. Mix well. Press mixture into bottom and sides of a lightly greased 9 inch pie plate. Bake at 375 degrees for 5 minutes. Cool. Yield: one 9 inch pie crust.

Filling:

Stir the egg yolks with a whisk to break them up. Whisk with 1/4-cup of the milk to help them strain through a fine-mesh strainer to get any bits of egg white. Mix this strained egg mixture into the remaining milk in a sauce pan. Add the sugar, cornstarch and salt. Cook, whisking constantly, over medium heat until it comes to a simmer. Simmer 1 minute. Remove from heat, add the butter and vanilla. Stir until well incorporated. Pour into container. Cover with plastic wrap pushed down onto the surface of the pudding to prevent it from forming a skin and cool in a refrigerator until it's chilled.

When pudding is ready, in a chilled bowl with chilled beaters, whip cream until stiff. Add powdered sugar. Beat until incorporated. Fold into chilled pudding.

Making the pie

Pour 1/2 the filling into pie shell. Top with vanilla wafers, trying to cover as much filling as possible. Pour remaining filling over wafers. Top with another layer of vanilla wafers. Then spread chocolate glaze on top and refrigerate for 24 to 48 hours.

Chocolate Glaze

Over medium heat in a small sauce pan bring to simmer:

1/4 cup butter

2 TB cocoa powdered, unsweetened

3 TB milk

Remove from heat, add vanilla. Mix well. Using a whisk, beat in powdered sugar so it is thick enough to pour but not runny. Then spread over vanilla wafers. If frosting gets too thick, reheat on low, stirring constantly.

Garnish with whipped cream, optional

SNICKER CAKE

2012-07-18T19:04:00.001-06:00

Snicker Cake

Cake:

Bring to boil:

1/2 cup butter

½ cup crunchy peanut butter

4 heaping TB cocoa powder

1 cup water

Add and stir until dissolved:

2 cups sugar

Mix together:

2 cups flour

1 tsp baking soda

In a large bowl mix dry with wet ingredients, then add:

½ cup buttermilk or sour cream

2 eggs

1 tsp vanilla

Bake at 350 degrees for 20 to 25 minutes in prepared 3 round 8" or 2 round 9” pans. Cool 10 minutes and remove from pans. Let cakes cool completely.

Filling:

Beat on high:

½ cup creamy peanut butter

1 tsp vanilla

Gradually add in:

2 cups powdered sugar

If not spreadable, add milk gradually until a thick glaze consistency. Spread between layers.

Topping:

Beat on high:

1 cup caramel syrup

½ tsp vanilla

Gradually add until pea like dough:

3 to 4 cups powdered sugar

Blend in until whipped consistency:

Milk, by the TB

Spread of very top of cake

Icing:

Bring to simmer:

1/2 stick butter

3 to TB milk

4 TB cocoa powder

Add and stir until smooth:

1/2 pound powdered sugar (about 2 cups)

1/2 tsp vanilla

Pour over cake. Top with chocolate whipped cream, caramel syrup, and peanuts.

Raspberry Lemon Jumbo Muffins

2012-07-16T19:02:00.000-06:00

Raspberry Lemon Jumbo Muffins

Makes 6 to 8 jumbo muffins.

Ingredients:

1/2 cup butter, softened

1 cup brown sugar

1 egg

1 tsp vanilla

1 TB lemon juice

1 cup raspberry yogurt

2 cups flour

1 tsp baking soda

1/2 tsp baking powder

Zest of a fresh lemon

Instructions:

Cream butter and sugar. Add egg, vanilla, lemon juice, and yogurt.

Mix flour, soda, powder, zest in bowl and add to creamed mixture.

Mix until incorporated, do not over mix!

Scoop evenly into prepared muffin tins or use liners filling about 2/3 full.

Bake at 350⁰ for 10-15 minutes.

For an optional added flavor:

Prepare icing using1/2 cup powdered sugar and juice from one lemon. Mix until pourable consistency. You may need to add more powdered sugar. Spoon over warm muffins. Or you can sprinkle with powdered sugar when cool.

2012-06-23T19:40:00.001-06:00

M&M Cheesecake Squares

Makes 16 squares

Ingredients

Crust

1/3 cup margarine

1/3 cup sugar, brown packed

1 cup flour

1/2 cup nuts, chopped

Filling

1 (8 ounce) package cream cheese, softened

1/4 cup sugar, granulated

1 egg

1 teaspoon vanilla extract

1 cup M&M

Preparation

1. Preheat the oven to 350 degrees F.

2. Beat the margarine and brown sugar until light and fluffy.

3. Add the walnuts and flour; mix well.

4. Reserve 1/2 cup of the crumb mixture; press the remaining crumb mixture into bottom of a 8″ square pan.

5. Bake at 350 degrees for about 10 minutes.

6. Combine the softened cream cheese, granulated sugar and vanilla; using an electric mixer, mix at medium speed until well blended.

7. Add the egg; mix well.

8. Sprinkle 3/4 cup of the M&M candies over the crust; top with the cream cheese mixture.

9. Combine the remaining 1/47 cup M&M with reserved crumb mixture; mix well.

10. Sprinkle the crumb mixture over the cream cheese mixture.

11. Bake at 350 degrees for about 20 minutes.

12. Let cool completely before serving.

Needs to be stored in an air tight container in the refrigerator.

OPTIONS: Go for it – use Reese Pieces instead of M&M. You could even try Jr Mints or mini rolo’s.

Chocolate Chip Awesome Cookies

2012-06-16T08:56:00.002-06:00

Chocolate Chip Awesome Cookies - Not the ones your Mama Made!

4 dz cookies 325° oven

1 cup butter, melted

1 1/4 cups dark brown sugar

1/2 cup granulated sugar

1 egg

1 egg yolk

1 teaspoon pure vanilla extract

3 cups flour

1 teaspoon baking soda

1 Salt

1 cup semi sweet chocolate chips

1 cup milk chocolate chips

1/3 cup chopped nuts, optional

DIRECTIONS

In a sauce pan, melt butter & add sugars. Stir until dissolved. Pour into mixing bowl. Chill the mixture for 10 minutes. Stir in the egg, egg yolk, and vanilla. In a smaller bowl, combine flour, baking soda, salt. Add to butter mixture. Stir in chips and nuts. Refrigerate for 30 minutes or until firm.
Roll by hand into walnut size balls. Place on a cookie sheet. (I line mine with parchment paper). Bake for 12 to 14 minutes or until golden brown

Chocolate Meets Cracker

2012-06-08T00:43:00.000-06:00

Julia wanted a treat...no time to bake..so I took some graham crackers and broke them in half. I made "sandwiches" with each pair by filling with something yummy...Nutella, Peanut Butter, Caramel..whatever. After I made the "sandwiches" I coated them in melted chocolate and dipped them in sprinkles...English Toffee bits are the BOMB! I popped them in the freezer for about 5 minutes..some had to be flipped over and out back in to set.

Boston Cream Poke Cake

2012-06-03T18:54:00.001-06:00

For an easy, pretty light, yummy dessert..this is an ultimate crowd pleaser.... And as usual..NO BOX MIX REQUIRED.....

For added serving, top with a scoop of fresh whipped sweetened cream!

CAKE RECIPE

3 cups all-purpose flour

1 tablespoon baking powder

1/2teaspoon salt

1 1/2 cups sugar

3/4 cup butter, softened

4 eggs

1 tablespoon vanilla

1 cup milk

Heat oven to 350°F. Grease and flour 9 x 13 pan.
Stir together flour, baking powder and salt in large bowl. Set aside.
Beat sugar and butter in large mixer bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg at a time; beat well after each addition. Add vanilla. Reduce speed to low. Add flour mixture alternately with milk, beating well after each addition just until mixed.
Pour batter into pan. Bake for 25 to 30 minutes or until toothpick inserted near center comes out clean. When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or other similar size object.

PUDDING

4-cups of milk

2/3 cup of sugar

6 egg yolks

3 tablespoons of corn starch

1/4-teaspoon of salt

4-tablespoons of butter

2 teaspoon real vanilla

Stir the egg yolks with a whisk to break them up. Whisk with 1/4-cup of the milk to help them strain through a fine-mesh strainer to get any bits of egg white. Mix this strained egg mixture into the remaining milk in a sauce pan. Add the sugar, cornstarch and salt. Cook, whisking constantly, over medium heat until it comes to a simmer. Let simmer 1 minute. Remove from heat. Whisk in the butter and vanilla just until the butter is completely incorporated, about 30-seconds. Let cool about 10 minutes. While cake is still warm, pour warm pudding on top of warm cake. Using a spatula, gently spread over cake and press into holes. Gently tap pan on counter to allow pudding to fall deeper into holes. Place cake in refrigerator to cool completely before adding the frosting. When cake is cooled, top with glaze.

GLAZE

Bring to simmer:

1/2 stick butter

3 TB milk

2 TB cocoa powder

Add and whisk until smooth:

2 cups powdered sugar

1/2 tsp vanilla

Immediately pour over cake. Spread gently over entire top of cake. Refrigerate until set. This cake needs to be refrigerated.

NOTE: This is best made a day in advance!

Crock Pot Amish White Bread

2012-06-02T16:13:00.002-06:00

Crock Pot Amish White Bread

2 cups warm water (110 degrees F/45 degrees C)

2/3 cup white sugar

1 1/2 tablespoons active dry yeast

1 1/2 teaspoons salt

1/4 cup vegetable oil

6 cups bread flour

This recipe is for a 4.5 quarter crock pot. If using a larger crockpot…omit dividing dough and skip the SMALLER DOUGH portion of this recipe!

In a large bowl, dissolve the sugar & salt in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix oil into the yeast. Mix in flour one cup at a time. For the first few cups, the paddle attachment works well. Then change to dough hook. When dough is slightly sticky, place on lightly floured surface. Divide dough. (I do 2/3 and 1/3). Using the larger ball of dough: Form into ball. Place in a well sprayed crock pot lined with parchment paper. Turn crockpot on HIGH and cover. Let cook between 2 and 2.5 hours. Place under broiler when done on low for about 6 minutes (possible rotating half way through) if you prefer a browned top.

Smaller ball: Place in a well oiled bowl, cover tightly with plastic. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes, and shape into loaf and place into well oiled 8x5 inch loaf pan. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees F (175 degrees C) for 30 minutes

Samoa what? Bundt Cake Silly!

2012-05-11T23:01:00.000-06:00

SAMOA BUNDT CAKE

Batter #1

Cream:

1 stick of butter, softened

1 cup of dark brown sugar

Add:

2 eggs, mixing after each

1 tsp vanilla

Sift together:

3/4 cup all-purpose flour

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Add:

½ cup milk to the cream mixture alternating with dry ingredients

Batter #2

Bring to boil:

1 stick butter

½ cup Crisco or omit and replace with 1/2 cup butter

4 heaping TB cocoa powder

1 cup water

Add and stir until dissolved:

2 cups sugar

Add:

2 eggs, mix well after each

1 tsp vanilla

Mix together:

2 cups flour

1 tsp baking soda

In a large bowl mix dry with wet ingredients, then add:

½ cup buttermilk or sour cream

for the frosting

1 can of Dulce de leche (see note below)

1/2 cup powdered sugar

2 T vanilla extract

2 sticks butter, softened

2 1/2 cup toasted coconut

½ cup chopped pecans, optional

1/2 cup Ghiradelli semi-sweet chocolate chips,melted

Preheat the oven to 350F

Grease and flour the Bundt pan WELL

Pour 1/2 chocolate batter in pan. By large spoonfuls, drop ½ other batter on top. Pour ½ of remaining chocolate batter on top. Drop by spoonfuls the remaining batter 1. Pour remaining chocolate batter on top. Bake approximately 45 min to 1 hour (until skewer inserted in center comes out). Let cool about 20 minutes, remove by inverting onto wire rack to finish cooling. Cool completely.

For the frosting

Beat Dulce de leche, butter, powdered sugar, and vanilla 3 minutes. Fold in 1 cup toasted coconut& nuts. Refrigerate until set, about an hour.

Frost cake then top with remaining toasted coconut.

Melt chocolate chips in the microwave, place in a pastry bag with a small tip or Ziploc bag with a corner cut out about 1/4″ up from the corner, and drizzle stripes on the cake.

NOTE: If not using Dulce De Leche, the you can make your own by cooking a can of sweetened condensed milk. Do this ahead of time! Before you do anything, either stick the whole, unopened can of condensed milk in your crock pot and submerge it by at least 3 inches and cook it on medium for 10 hours or on high for 7. Alternatively, you can boil it on the stove FULLY SUBMERGED AT ALL TIMES for 4 hours. Let it cool. There are other methods...just google it!

Birthday Time AGAIN....

2012-04-15T00:51:00.004-06:00

Double Chocolate Cookie Dough Filled Cake with White Chocolate Butter Cream Frosting

Cake
(You need to make 1 1/2 batches to get a 3 tiered cake)

Bring to boil:

1 stick butter

½ cup Crisco or omit and replace with 1/2 cup butter

4 heaping TB cocoa powder

1 cup water

Add and stir until dissolved:

2 cups sugar

Add:

2 eggs, mix well after each

1 tsp vanilla

Mix together:

2 cups flour

1 tsp baking soda

1 tsp cinnamon

In a large bowl mix dry with wet ingredients, then add:

½ cup buttermilk or sour cream

Add in after all other ingredients are mixed, fold in:

2 cups semi sweet chocolate chips

Bake: 350 degrees for 20 to 25 minutes in a greased & floured 3 round 8".

Chocolate Chip Cookie Dough Filling

1/2 cup butter

1/3 cup brown sugar

1 teaspoon vanilla extract

1 (8 ounce) packages cream cheese

1/2 cup confectioners' sugar

3/4 cup semisweet mini chocolate chips (if you don't have mini..then pulse regular chips in a blender)

In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves.

Remove from heat, whisk in the vanilla and set in refrigerator to cool.

Beat the cream cheese and confectioner sugar for 1 minute.

Slowly beat in the cooled butter mixture and beat again for another minute.

Stir in the chocolate chips. Refrigerate until cooled and spreading consistency.

Spread 1/2 the filling on top of bottom layer of cake. Place next layer on top, spread remaining filling on top of layer. Place final layer on top. Frost....

PLEASE do a crumb coating first! It will save a lot of frustration!

White Chocolate Butter Cream Frosting

1/2 cup Crisco shortening

1/2 cup (1 stick) butter softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

1 box White Chocolate instant pudding mix

2 tablespoons milk

Makes: About 3 cups of icing.

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. With the first cup, add the dry pudding mix. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Because my daughter wants a ZEBRA cake..I am just going to use the white chocolate butter cream frosting. Then decorate with zebra sugar sheets. BUT..and I mean BUT..I would definitely frost with a fudge frosting had it not been for the zebra thing:

CHOCOLATE FUDGE FROSTING

1/3 c. butter
1/3 c. Ghiradelli's unsweetened cocoa
2 2/3 c. confectioners' sugar
1/3 c. milk
1 tsp. vanilla (or 1 TB coffee creamer)

Melt butter in small saucepan over medium heat. Add cocoa. Cook over medium heat, stirring constantly, until mixture just begins to boil. Remove from heat. Pour into small mixer bowl; cool completely. Add confectioners' sugar alternately with milk, beating to spreading consistency. Blend in vanilla. Makes 2 cups.

I need to make this.....

2012-04-13T22:44:00.003-06:00

Root Beer Float Cupcakes..thank you Warm Sugary Goodness...

http://www.warningsugarygoodness.com/2012/04/11/root-beer-float-cupcakes/

Aviator's First Birthday

2012-04-13T22:35:00.001-06:00

Mom & Dad of a super sweet little girl - Avalynn Rose

Cupcakes

1 3/4 cups cake flour

2 tsp baking powder

2/3 cup whole milk

1/2 tsp Double-Strength Vanilla

4 egg whites, room temperature

6 tbsp butter, softened

1/2 cup granulated sugar

1/4 cup sour cream

Frosting & Garnish

6 oz white chocolate for baking, chopped

1 pkg cream cheese, softened

1/4 cup butter (1/2 stick), softened

1/2 tsp Double-Strength Vanilla

2 cups powdered sugar

For my decor:

Green food coloring

green sugar sprinkles

chocolate giraffe lollipops I made from a mold using yellow colored chocolate and light cocoa chocolate melts

Preheat oven to 325°F (160°C). Place paper liners in wells of Muffin Pan. Whisk flour and baking powder in small bowl. Combine milk and vanilla in measuring cup. In mixing bowl, beat egg whites on high speed of electric mixer until stiff peaks form.

In a large mixing bowl beat butter and granulated sugar on medium-high speed until fluffy; beat in sour cream until smooth. On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth. Whisk in one-third of the egg whites with whisk. Fold in remaining egg whites using whisk. Using large ice cream scoop, divide batter evenly among liners.

Bake 17-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to cooling rack. Cool 30 minutes or to room temperature.

For frosting,

Melt chocolate according to directions. Let stand 3 minutes or until slightly cooled. In a mixing bowl, combine melted chocolate, cream cheese, butter and vanilla beat on medium speed until well blended. Slowly add powdered sugar & food coloring; beat well.

Pipe the frosting onto the cupcakes. Sprinkle with green sugar, insert a lollipop.

Yield: 12 servings
Just wait to you see the cake that her Mommy made her...I can't wait either. I will keep you posted.

HERE IT IS.....

And here is the party...

SPRINGTIME

2012-03-22T22:24:00.003-06:00

Strawberry Springtime Bars

1 box (18.25 oz) strawberry cake mix

5 oz evaporated milk

1/4 cup butter, melted

1/2 tsp strawberry or vanilla extract

1 cup Ghiradelli white chocolate chips

1/2 cup Ghiradelli milk chocolate chips

1. Preheat oven to 350ƒ

2. Spray a 9x13 pan with cooking spray. (I lined mine with parchment paper)

3. With your mixer, beat cake mix, evaporated milk, extract and butter until combined. Mixture will be thick and sticky.

4. Divide batter in half and press 1 half into the bottom of the pan.

5. Bake until just set, approximately 8-9 minutes.

6. Remove base from oven and sprinkle with chips.

7. Drop remaining batter on top of in teaspoon sized amounts.

8. Bake for 20-24 minutes longer until top begins to golden.

9. Cool completely before cutting into squares.

Optional: melt some white chocolate and drizzle over top

Cream Cheese Mint Chip Cookies

1/2 cup unsalted butter softened

1/2 cup cream cheese, softened
1/2 cup granulated sugar
1 1/2 cups packed light brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/4 unsweetened cocoa
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 8 oz bag Guittard Smooth & Melty Petite Mint Chips (pastel color)

1/2 cup Ghiradelli white chocolate chips

1. Preheat oven to 350 degrees. Line four 13X17 inch baking sheets parchment paper.
2. In a large mixing bowl, place the butter, sugars, eggs, and vanilla.
3. Cream together in a stand mixer until fluffy.
4. In a medium bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.
5. Mix the wet and dry ingredients together.
6. Stir in the chips.
7. Using a small ice cream scoop, place one dozen cookies on each cookie sheet.
8. Bake each sheet for 11-13 minutes. Cool on wire rack.

9. OPTIONAL: melt white mint chips in disposable decorating bag and drizzle over cookies.

GIFTS TO GIVE
I melted a little white chocolate to hold the bunny in place. Surrounded it by edible grass and some malted speckled eggs. I used a clean jar and spray painted the lid!

St Patty's Day

2012-03-16T14:18:00.004-06:00

Oh the LUCK of the IRISH and Irish Eyes are Smiling.... Well, I am Italian, but on St Patty's Day, everyone is IRISH!

So I am sharing some fun things with you.....

Shamrock Bars

1 box (18.25 oz) white cake mix

5 oz evaporated milk

Green food coloring

1/4 cup butter, melted

1/2 tsp peppermint extract

1 cup Andes creme de menth echips

1/2 cup Ghiradelli milk chocolate chips

1. Preheat oven to 350ƒ

2. Spray a 9x13 pan with cooking spray. (I lined mine with parchment paper)

3. With your mixer, beat cake mix, evaporated milk, food coloring, extract and butter until combined. Mixture will be thick and sticky.

4. Divide batter in half and press 1 half into the bottom of the pan.

5. Bake until just set, approximately 8-9 minutes.

6. Remove base from oven and sprinkle with chips.

7. Drop remaining batter on top of in teaspoon sized amounts.

8. Bake for 20-24 minutes longer until top begins to golden.

9. Cool completely before cutting into squares.

LIME LAYERED SALAD

1 box lime Jell-o

1 cup hot water

1 cup whipping cream

8 oz. cream cheese, softened

1 can (14 oz) sweetened condensed milk

1/2 cup lime juice

1 tub (8 oz.) Whipped Topping, thawed

LINE 9x5-inch loaf pan with plastic wrap.

MIX: Jell-o with hot water until dissolved. Add cream. Stir until mixed well. Pour into pan. REFRIGERATE: until set..a few hours.

In a mixing bowl: BEAT cream cheese until creamy. Gradually add sweetened condensed milk and lime juice, beating until well blended. Stir in whipped topping; spread over jell-o layer in pan. REFRIGERATE until set, overnight is best. INVERT onto serving platter. Cut into 12 slices to serve.

Mint Brownie Squares Pie

BROWNIE:

1 cup all-purpose flour

1 cup sugar

1/2 cup (1 stick) butter or margarine, softened

4 eggs

1/4 teaspoon baking powder

1-1/3 cups HERSHEY'S Syrup

FILLING:

2 packages (8 ounces each) cream cheese, softened

1 cup sugar

1 teaspoon peppermint extract

Green food coloring, optional

2 cartons (8 ounces each) frozen whipped topping, thawed

1/2 cup semisweet chocolate chips, melted

Additional whipped topping and chocolate chips, optional

and for St Patty's Day - toss some sprinkles on!

Brownie Base: Heat oven to 350°F. Line a 9 x 13 pan with foil, over lapping edge. Grease. Combine flour, sugar, butter, eggs and baking powder in large bowl; beat until smooth. Add syrup; blend thoroughly. Pour batter into a foil lined greased pan. Bake 20 to 250 minutes or until wooden pick inserted in center comes out clean.

Filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in extract and food coloring if desired. Fold in whipped topping. Spread evenly over brownie layer. Cover and refrigerate for at least 1 hour.

To Serve: Remove from pan. Melt chocolate chips; drizzle over the top. Garnish with whipped topping and additional chocolate chips if desired or sprinkles. Cut into squares. Yield: 15 servings.

DECOR..of course!

SUBWAY ART - make it bright, make it fun!

2012-03-05T12:08:00.002-07:00

This was so much fun to make. And I did the art so that it is so easy to insert another name and date. There will be more church subway art on the way....