Butterfinger Ice Cream Pie

This ice cream pie is inspired by my favorite candy bar, the Butterfinger! We go way back. It's my Mom's favorite candy bar, and the apple doesn't fall far from the tree. Isn't it funny how we tend to like the same foods and products as our parents? I can see my girls picking up likeness from both me and Daddy.

This sweet treat is easy to whip up, but it does need time to set up in the freezer for about 4 hours.

Ingredients:

1 - graham cracker crust (Keebler)
1 - pint vanilla ice cream (Blue Bell), slightly softened
1 - container Cool Whip, thawed
1/4 cup creamy peanut butter
1 tsp pure vanilla extract
12 fun size Butterfingers, or 3 regular size Butterfingers, chopped

In a large bowl, stir together softened ice cream, Cool Whip, peanut butter, vanilla extract, and chopped Butterfingers. Spread evenly into graham cracker crust. Cover and freeze for about 4 hours, or until firm.

Serve and garnish with Cool Whip and Butterfinger, if desired. Enjoy!

Blueberry Cream Cheese Danish... and Spring Break

Good morning! How are y'all? It's been a while. My girls just returned to school last week after a fun-filled Spring Break. We stayed home since our summer vacation is just around the corner. My girls started off Spring Break by throwing me a Family Surprise Birthday Party.

My parents came over to play with the girls while my husband and I went out to dinner. When we got home, I walk in the garage door to a very dark house. I said out loud, "it's so dark and quiet in here...they must be upstairs watching a movie." Then everybody jumped out of the kitchen yelling, "Surprise!!! Happy Birthday!!!" It was shocking and sweet all at the same time. My favorite MIL had a special cake made for me from Elizabeth's Bakery. It was so good! Layers of moist vanilla cake filled with Bavarian cream and iced with vanilla buttercream.

I received the most precious gifts from my girls, and fun and practical gifts from my parents and brother. It was an amazing surprise party!

Daddy had to work all week, but we did take the girls to visit the animals at the Zoo on his day off during the week. Uncle Jason is back in town, so he was able to go with us. He's a lot of fun...he's a big kid at heart and the girls absolutely love spending time with him. My mom, brother, and I also took the girls to eat lunch at the best BBQ restaurant on this side of Texas. Then we rolled into the movies to see Oz the Great and Powerful in 3D. It was a great movie. My little Jodyn didn't like the scary witch very much though, but at least she didn't lose any sleep over it. We also played in the slightly heated hot tub a few times during the week. The weather was beautiful all week.

I'm very thankful my girls are best friends and can play together for hours together without fighting too much. I'm also very thankful for their very patient teachers that spend 8 hours with them every day. I have so much respect for teachers!

Are you ready for an easy breakfast recipe now? This blueberry cream cheese danish starts off with a tube of refrigerated crescent dough with a delectable cinnamon cream cheese filling and stuffed full of fresh blueberries. As if that's not enough, you generously drizzle vanilla icing over the entire baked danish. My girls went crazy over this breakfast treat. I also made a cinnamon apple version of this danish.

Did you know Pillsbury now sells the crescent dough in a seamless dough sheet? It's makes recipes like this even easier, and it's the same price. If you can't find this new gem in your local grocery store, you can use the regular crescent rolls and press the seams together.

Adapted from Lauren's Latest

Danish Ingredients:

1 tube Pillsbury crescent seamless dough sheet (or crescent rolls)
4 oz. cream cheese (1/2 block), softened
1/4 cup granulated sugar
3 Tbsp brown sugar
1/4 tsp cinnamon
1 tsp pure vanilla extract
3 Tbsp flour
1 cup fresh blueberries, rinsed and patted dry

Icing Ingredients:

1/2 cup powdered sugar
1/2 tsp pure vanilla extract
2 Tbsp milk

Preheat oven to 375 degrees. Spray a baking sheet with non-stick cooking spray.

Unroll the crescent dough and place onto prepared baking sheet. If using regular crescent roll dough, line the squares up along the length of baking sheet, overlapping slightly. Press seams together.  Cut 1/2 inch diagonal strips up both long sides of dough.

In a bowl, stir together the softened cream cheese, sugar, brown sugar, cinnamon, vanilla, and flour. Spread the filling down the middle of prepared dough between the diagonal strips. Spread the blueberries evenly over filling. Carefully fold the strips to the middle of filling, alternating sides to get braided effect. You will lay a strip on the of the opposite sides strip and press slightly to seal. Continue the length of the dough. Fold the ends into filling to prevent the filling from leaking out onto baking sheet.

Bake for 15-20 minutes, or until danish is golden brown on top. Let cool on baking sheet for 5 minutes.

Meanwhile, prepare the icing. In a small bowl, whisk together the powdered sugar, vanilla, and milk.

Transfer danish to serving platter and generously drizzle with vanilla icing. Cut into 8 pieces and serve. Enjoy!

Note: To make cinnamon apple version, here's how to make homemade cinnamon apple filling.

Cinnamon Apples:

2 Granny smith apples, peeled, cored, and diced
1/4 cup brown sugar
2 T water
1 tsp cinnamon

Cook in a small saucepan over medium heat, stirring occasionally, until apples are fork tender, about 7 minutes.

Eggnog Bundt Cake with Maple Icing

This is the perfect cake to make for Christmas Eve. Get your pajamas on and bundle up by the fire while watching your family's favorite Christmas movies or singing Christmas songs. Serve this Eggnog Bundt Cake with some warm hot chocolate or iced cold milk.Yummy! Merry Christmas!

Cake Ingredients:

1 - 18 oz. yellow cake mix
4 Tbsp unsalted butter, melted
1 1/2 cups Eggnog
2 eggs
1/2 cup milk
2 tsp pure vanilla extract
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon

Preheat oven to 350 degrees. Spray bundt pan with non-stick baking spray.

In a large stand mixer bowl, add cake mix, melted butter, eggnog, eggs, milk, vanilla extract, nutmeg, and cinnamon. Mix on medium speed for 2 minutes. Pour into prepared bundt pan.  Bake for 35-40 minutes, or until toothpick comes out clean.  Let the cake cool in pan for 5 minutes, then invert onto cooling rack. When cake has cooled, place on serving plate.

Glaze Ingredients:

1 1/2 cups powdered sugar
3 Tbsp pure maple syrup
1 tsp pure vanilla extract
milk - enough to make thick glaze

In a bowl, add the powdered sugar, maple syrup, and vanilla extract. Add just enough milk to create a thick pourable glaze while whisking until smooth. Pour glaze over top and let drip down sides. Enjoy!

Recipe adapted from Mommy's Kitchen

Banana Spice Cake with Vanilla Bean Glaze

You may have noticed that I took a little break from blogging (5 months to be exact). I decided that sharing my love of cooking and baking brings too much happiness and joy to my life (and my family's tummies) to continue this blogging break. I hope that my readers have stuck around and are still interested in following me on this journey through our family's kitchen.

There are so many amazing recipes that I have pinned from Pinterest and tried these past several months. I'm truly inspired by all the wonderful home cooks out in the world. I LOVE Pinterest and plan on adding my recipes to my Big Mama's Favorites board as I post them on the blog and Facebook.

Now, let's talk about this cake! This is a simple cake that uses a box mix that is dressed up with bananas and a scrumptious thick vanilla bean glaze.  It's very moist and full of flavor. I think this was the perfect dessert to welcome Fall, and the perfect ending to our cheese enchiladas last night. I'm ready for some cooler weather and can't wait to make all my favorite soups.

Cake Ingredients:

1 - Betty Crocker Super Moist Spice Cake Mix (15.25 oz)
3/4 cup water
1/2 cup canola oil
3 large eggs
4 large bananas (about 1 1/2 cups) mashed

Preheat oven to 350 degrees. Butter and flour a non-stick bundt cake pan.  In a large stand mixer, add the cake mix, water, oil, and eggs. Beat on medium speed for 3 minutes.  Add the bananas and mix just until combined.

Pour the cake mix into the prepared bundt pan. Bake for 42-45 minutes, or until wooden skewer comes out clean.  Let the cake cool in the pan for 5 minutes, then invert onto cooling rack.

Glaze:

1 1/2 cups powdered sugar
2 tsp vanilla bean paste
milk, enough to create thick glaze

In a bowl, stir together the powdered sugar and vanilla bean paste.  Add milk slowly until the consistency is a thick pourable glaze. Transfer the cooled cake to a plate and spoon or pour glaze over top.  Enjoy!

Classic Yellow Bundt Cake with Flavor Variations

This simple bundt cake can be combined with any of your favorite summer fruits and whipped cream to create gorgeous, satisfying desserts.  You can also use this base recipe and add some lemon or orange flavors for a brighter flavor.  Just look at my favorite combination...

This cake stays moist stored at room temperature in a cake carrier for several days and still tastes great. The longest it lasted at our house is 4 days...before it was all eaten.

Classic Yellow Bundt Cake:

3 cups all purpose flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3/4 cup buttermilk, room temperature
1 Tbsp pure vanilla extract or vanilla bean paste
1 Tbsp fresh lemon juice
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
2 cups sugar
3 large eggs, room temperature
1 large egg yolk, room temperature

Preheat oven to 350 degrees.  Grease and flour a 12 cup bundt pan.

In a large bowl, whisk together the flour, salt, baking powder, and baking soda.

In a glass measuring cup, stir together the buttermilk, vanilla extract, and lemon juice.

In a large stand mixer, beat the butter and sugar until light and fluffy, about 5 minutes.  Add the eggs and egg yolk, one at a time, and beat until combined.

Reduce the mixer speed to low and add 1/3 of the flour mixture followed by 1/2 of the buttermilk mixture.  Repeat with 1/2 of the remaining flour mixture followed by the remaining buttermilk mixture. Add the remaining flour mixture and mix just until combined. Scrape down the sides as needed.

Pour the cake batter into the prepared bundt pan (batter will be thick) and smooth out the top with rubber spatula.

Bake for 50-60 minutes, or until long wooden skewer inserted into center comes out with a few moist crumbs attached.

Let the cake cool in the pan on wire rack for 10 minutes, then flip out onto wire rack to cool completely.  Sprinkle with powdered sugar while still warm.  Enjoy!

Flavor Variations:

Lemon Bundt Cake:
Increase the amount of lemon juice to 3 Tbsp and add 3 Tbsp lemon zest to the buttermilk and vanilla mixture.

Orange Bundt Cake:
Add 2 Tbsp orange juice and 2 Tbsp orange zest to the buttermilk, vanilla, and lemon juice mixture.

Marble Bundt Cake:
Melt 3 ounces semisweet chocolate, 2 Tbsp unsalted butter, and 2 Tbsp unsweetened cocoa powder together in microwave, stirring often until smooth, about 1 minute.  Divide the cake batter into 2 bowls and stir the chocolate mixture into one of the bowls.  Pour the plain cake batter into the bundt pan, then top with the chocolate cake batter. Use a butter knife to swirl the batters together.

Recipe adapted from The America's Test Kitchen Family Baking Book

Healthier Mini Banana Chocolate Chip Loaves

I make banana bread alot...seriously all the time. We just can't get enough of this quick bread. It's great for breakfast, afternoon snack, and dessert.This is a healthier version that uses apple sauce, just a little bit of butter, and a combination of white and whole wheat flour. These lovely mini loaves were moist, chocolaty, and delicious!

Ingredients:

1 cup all purpose flour
1/2 cup whole wheat flour
3/4 tsp baking soda
1/4 tsp salt
2 T unsalted butter, softened
1/3 cup light brown sugar
2 large eggs
1/3 cup unsweetened apple sauce
1 tsp pure vanilla extract
3 ripe bananas, mashed
1/4 cup mini semi-sweet chocolate chips

Preheat oven to 325 degrees.  Spray mini loaf pan (8 cavity) with non-stick cooking spray.

In a bowl, whisk together the flours, baking soda, and salt.  Set aside.

In a large stand mixer bowl, cream together the butter and brown sugar.  Add the eggs and beat until well combined.  Mix in the apple sauce, vanilla and mashed bananas until thick.

Add the flour mixture and mix just until combined.  Add the mini chocolate chips and mix to incorporate.

Pour the batter into the mini loaf pan, filling each about 2/3 of the way (makes 8 mini loaves). Bake for 20 minutes, or until toothpick inserted into middle comes out clean.  Enjoy!

Adapted from Skinny Taste

Cake Ball Sundae Cones

We spent St. Patrick's Day making these fun Cake Ball Sundae Cones from my new book Cake Pops Bakerella.  

We used a boxed strawberry cake mix and vanilla frosting for the cake balls, and vanilla coating for the outside.  Fun sprinkles and a skittle on top made them look so cute.  My girls loved them as you can tell from their big smiles.

Ingredients:

1 box cake mix, plus water, oil, and eggs per box instructions
1 can vanilla frosting
2 or 3 bags Wilton candy melts (I used white and pink vanilla flavor)
sprinkles and skittles

Bake cake in a 9x13 pan per box instructions.  Let cool.

Crumble cake into a large bowl, then add the frosting.  Stir well until it all comes together. Refrigerate for 30 minutes.

Roll the cake into large balls just large enough to cover the ice cream cone opening.  Freeze for 1 hour.

You will need a place to set the cones upright for the melted chocolate to set up.  I used a wire cooling rack balanced on top of two plastic cups.  You can also use some styrofoam or empty egg carton with holes punched big enough for the bottom of cone to balance without falling over.

In the microwave, melt one bag of the candy melts in a deep bowl.  Dip each cake ball in the melted chocolate, then use a spoon to carefully set on top of cone.  You want the chocolate to drip down the sides of cone (this will seal it). Decorate with sprinkles. Place into your drying station so the chocolate can set up.  Repeat with all cake balls, melting more chocolate as needed.

Melt the other bag of candy melts in contrasting color.  Spoon over each dried cake ball and add a skittle on top.  Let chocolate set up.  Enjoy!

These can be stored at room temperature, but are best eaten the same day as the cones will lose their crispiness and become very chewy.

Mint Chocolate Pudding Cups

Happy St. Patrick's Day weekend! On my hubby's day off work, he picks up our girls from school. I like to surprise them with a special snack when they get home before we go outside to play. These Mint Chocolate Pudding Cups are layered with instant chocolate pudding flavored with mint extract, triple double chocolate Oreos, chocolate mint marshmallows, and frozen Cool Whip that is scooped like ice cream.

Jordyn helped me assemble the pudding cups, then we hid them in the refrigerator for the girls to find. Let's just say they were pleasantly surprised by this chocolate sweet treat and practically licked the cups clean!

Ingredients:

5.1 oz. box Jell-o instant chocolate pudding
3 cups cold 2% milk
1/2 tsp pure peppermint extract
8 triple double Oreos, cut into quarters
16 chocolate mint marshmallows
8 scoops Cool Whip Lite

In a medium bowl, whisk together the chocolate pudding mix with milk and peppermint extract until thick, about 5 minutes.

In 4 glasses, layer the ingredients:

mint chocolate pudding
Oreos
scoop of frozen Cool Whip
mint chocolate pudding
Oreos
scoop of frozen Cool Whip
chocolate mint marshmallows

Serve immediately and Enjoy!

{Diet} Coca Cola Sheet Cake

So...today is my 40th Birthday, and since I love chocolate so much, I thought I would share this delicious, rich chocolate cake with you.  Hope you enjoy it as much as we did!

For the Cake:

2 cups all purpose flour
2 cups sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp cinnamon

1 cup unsalted butter (2 sticks)
1/4 cup unsweetened cocoa powder
1 cup Coca Cola (I used Diet)
1/2 cup buttermilk

2 eggs
2 tsp pure vanilla extract

Preheat oven to 350 degrees.  Spray a large 15x3x1 inch jelly roll pan with non-stick cooking spray.

In a large bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon.

In a medium sauce pan over medium heat, whisk together the butter, cocoa powder, coca cola, and buttermilk until it comes to a boil.  Remove from heat and whisk into dry ingredients.  Add the eggs and vanilla and whisk until combined.

Bake for about 15-18 minutes, or until toothpick tester comes out clean.

For the Icing:

1/2 cup unsalted butter (1 stick)
1/4 cup unsweetened cocoa powder
1/2 cup Coca Cola (I used Diet)
4 cups powdered sugar, sifted

In a medium sauce pan over medium heat, whisk together the butter, cocoa powder, and Coca Cola.  Bring to a boil, turn off the heat, and whisk in the powdered sugar until smooth. You could always add some chopped up pecans now, if you prefer.  Pour over the warm cake.  Let cool until the icing has set.  Enjoy warm.




Recipe from May Flaum

100th Birthday Cake Oreo Cookies & New Blog Design

Did you notice my new awesome blog design?  Ashton from Something Swanky not only creates original and drool worthy desserts...she also creates custom blog designs.  Ashton took my vision and made it come to life at a very affordable price.  I just LOVE opening up my blog every morning and seeing the cheerful colors and polka dots!  You can see more examples of  Ashton's custom blog designs here under the Design Gallery on the right side bar.   Go visit Something Swanky's Etsy Shop to get started!  

I'm working on creating a visual recipe index, but for now, you can find recipes by browsing the categories on the right or using the search box.  There's a new "Printer Friendly" button at the end of each post where you can choose to remove the images and delete my ramblings so you are left with just the recipe to print.

Now...let's talk about the Birthday Cake Oreo Cookies!  Aren't they pretty?

I walked into Super Target for my weekly grocery and household shopping, and I saw these on the front aisle of good snack food.  Oreo is celebrating 100 years of the best cookie ever with these Birthday Cake Oreos.

I've made moist Homemade Oreos before using cake mix, but this homemade version is from scratch using a chocolate cookie recipe from My Kitchen Addicition.  I created the filling that tastes like birthday cake by  adding cake mix and french vanilla creamer to homemade buttercream frosting.  The chocolate cookies are not very sweet on their own, but when combined with the filling, they are amazing!

Cookies:

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 egg

1 tsp pure vanilla extract

2 cups all purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 tsp baking powder

pinch of salt

In a large stand mixer bowl, cream together the butter and sugar until light and fluffy.  Add the egg and vanilla and beat until combined.  

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.  Add to the wet ingredients and mix just until combined.

Divide the dough in half, shape into disks, and wrap in plastic wrap.  Refrigerate for 1 hour.

After the dough has chilled, preheat the oven to 350 degrees.  Line two baking sheets with parchment paper.

Take one disk of cookie dough and roll out on lightly floured work surface to about 1/4 inch thickness.  Cut into desired shapes and place on prepared cookie sheets.  Bake for 12 minutes, then transfer to wire rack to cool completely.

Birthday Cake Filling:

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

1/4 cup Crisco shortening

1 Tbsp pure vanilla extract

1 cup yellow cake mix, sifted

3 cups powdered sugar, sifted

5 Tbsp french vanilla creamer (half n half, cream, or milk can be used)

1/2 cup sprinkles

In a large stand mixer bowl, cream together the butter, shortening, and vanilla until smooth.  Add the sifted cake mix and powdered sugar.  Slowly turn on the mixer and add the creamer.  Add more creamer if needed to make thick frosting.  Add the sprinkles and mix just until incorporated throughout.

Assemble the cookies by piping a thick layer of frosting on the bottom of a cookie and placing another cookie on top.  You can add more sprinkles to the sides of frosting by hand or by rolling into sprinkles.  Enjoy!

Be sure to grab a new button too!  The html code is on my right sidebar.

Moist Date Bars

My Mom makes the most fabulous date pinwheel cookies every Christmas holiday season for us to snack on.  I asked for her to pick up some dates at the fancy specialty grocery store she frequents so we could make cookies on Christmas eve.  She brought over the best Medjool dates I've ever tasted...seriously, they were like candy.  We spent Christmas eve making frosted sugar cookies for Santa and having so much fun with our girls that we never made the cookies.  I put the dates in the freezer to keep fresh, planning to use them when life slowed down a bit. 

Life finally slowed down and the dates caught my eye every time I opened the freezer door.  I found this recipe for Classic Date Bars at epicurious.com and decided to try it out.  Oh my gosh, they are so moist and delicious!  I can't wait to make them for my Mom.  These bars are quick and easy to make and really showcase the Medjool dates.


Ingredients:

1 1/2 cups water
1 1/2 cups fresh Medjool dates, pitted and chopped

• 1 teaspoon vanilla extract
• 
  
• 1 1/2 cups all purpose flour

• 1 cup light brown sugar, packed
• 1 cup old-fashioned oats
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• pinch of salt
• 3/4 cup (1 1/2 sticks) unsalted butter, diced, room temperature
• 
  
• Preheat oven to 350 degrees.  Spray an 8x8 inch baking pan with non-stick cooking spray.  
  
  
  In a medium saucepan, bring 1 1/2 cups water to a simmer. Add the dates and simmer until very soft and thick, stirring occasionally, about 10 minutes. Cool to room temperature. Stir in vanilla.
  
  
  In a large bowl, stir together flour, brown sugar, oats, cinnamon, baking soda, and salt.  Add butter and use pastry cutter or hands to work into dry mixture until moist clumps form. 
  
  
  Press half of oat mixture evenly over bottom of prepared pan. Spread date mixture over. Sprinkle with remaining oat mixture and press gently to adhere. Bake until brown at edges and golden brown and set in center, about 40 minutes. Cool completely in pan on rack. Cut into bars and serve.  Enjoy!
  
  
  
  

Valentine's Day Red Velvet and Brownie Cakes

Valentine's Day is next week so I created a dessert that is perfect to make for your loved ones.  I used boxed brownie mix and red velvet cake mix to speed up the process, but you can use your favorite brownie and red velvet cake recipes.  I used my favorite homemade chocolate buttercream frosting to pipe between the layers and on top. 

Ingredients:

1 - box Red velvet cake mix plus ingredients to make (water, oil and eggs)
1 - box Brownie mix plus ingredients to make (water, oil, and eggs)

Bake the Red velvet cake at 350 degrees for 12-14 minutes in a 16x12x1 inch parchment lined sheet pan (leave overhang to lift baked caked out easily).

Bake the Brownies at 350 degrees for 20-22 minutes in a 9x13 inch parchment lined cake pan (leave overhang to lift baked brownies out easily).

Let cool completely in pans on wire rack.  Remove the cake and brownies by gently lifting using the parchment paper.

Use heart shaped cookie cutters to cut out shapes.  You could use different sizes too.  You will only need 1/2 of the red velvet cake if you plan on using brownies on all of them. 

Note:  I made Red Velvet Cake Truffles with the leftover cake.  All you have to do is add just enough canned cream cheese frosting to bring it all together (I used about 1/3 can).

Chocolate Buttercream Frosting:

1 stick unsalted butter, room temperature
3 cups powdered sugar, sifted
1/4 cup cocoa powder, sifted
1 tsp pure vanilla extract
1/4 cup milk (maybe less, maybe more)

In a large stand mixer bowl, beat the butter for a minute. Add the sifted powdered sugar and cocoa powder and mix until combined. Add the vanilla extract, then slowly add the milk, a little at a time, until the right consistency is achieved. Piped frosting needs to be thicker than frosting that will be spread using offset spatula. Beat on medium speed for 3 minutes until thick and fluffy.

Assemble the brownies and cakes and pipe or spread frosting in between the layers and on top.  Decorate with Valentine's sprinkles.  Store in airtight container lined with wax paper at room temperature.  Enjoy!

Neapolitan Birthday Cake

This special birthday cake for my Mom In Law starts with a layer of fluffy vanilla cake, homemade strawberry jam filling, strawberry cake, and topped off with chocolate frosting. The outside frosting edges were piped using a ruffle design. 

Fluffy Vanilla Cake:
Recipe from Sweetapolita

5 large egg whites, room temperature
3/4 cup whole milk, room temperature (divided 1/4 and 1/2 cup)
2 1/2 tsp pure vanilla extract
2 1/2 cups sifted cake flour
1 3/4 cups sugar
1 T + 1 tsp baking powder
3/4 tsp salt
12 T unsalted butter, room temperature and cut into cubes

Preheat oven to 350 degrees.  Grease and line two 8 inch cake pans with parchment paper.

In a bowl, stir together the egg whites, 1/4 cup of the milk, and vanilla extract.  Set aside.

In a large stand mixer bowl, add the cake flour, sugar, baking powder, and salt and stir on low speed until well combined.

Add the butter and other 1/2 cup milk and mix on medium speed for 1 1/2 minutes.

Scrape down the sides of bowl, then slowly add the egg/milk/vanilla mixture in 3 batches beating on medium speed for 20 seconds after each addition. 

Divide the batter evenly between the two pans and smooth the top with an offset spatula.

Bake for 20-25 minutes, or until a cake tester comes out clean.  Let cakes cool in pans on wire rack for 10 minutes.  Run a knife along edges to loosen  and invert onto wire racks lined with parchment or paper.  Turn the cake top side up and let cool completely.

Cakes can be wrapped tightly in plastic wrap and then in a freezer bag and stored in freezer for up to 2 months.  I only used one of these cakes, and froze the other one.

Strawberry Cake
Recipe from Sweetapolita

2 sticks unsalted butter, room temperature
2 cups sugar
1 (3 oz) box strawberry gelatin
4 eggs, room temperature
1 cup whole milk, room temperature
1 T pure vanilla extract
2 3/4 cup all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup strawberry puree (made by blending up frozen sweetened strawberries)

Preheat oven to 350 degrees.  Grease and line two 8 inch cake pans with parchment paper.

In a large stand mixer bowl, cream together the butter, sugar, and box of strawberry gelatin until light and fluffy, about 3 minutes.  Add the eggs one at a time, beating after each addition.

In a glass measuring cup, stir together the milk and vanilla extract.

In a medium bowl, whisk together the flour, baking powder, and salt.

Add 1/2 of the flour mixture to the creamed butter and beat on medium speed for 20 seconds.  Add 1/2 of the milk mixture and beat on medium speed for 20 seconds.  Repeat with remaining flour and milk.

Add the strawberry puree and mix just until combined.

Pour batter into the two prepared cake pans.  Bake for 18-22 minutes, or until cake tester comes out clean.  Let cakes cool in pans on wire rack for 10 minutes.  Run a knife along edges to loosen and invert cakes onto parchment lined wire racks.  Turn cakes top side up and let cool completely.

Cakes can be wrapped tightly in plastic wrap and then in a freezer bag and stored in freezer for up to 2 months.  I only used one of these cakes, and froze the other one.

Chocolate Buttercream Frosting:

1 stick unsalted butter, room temperature
3 cups powdered sugar, sifted
1/4 cup cocoa powder, sifted
1 tsp pure vanilla extract
1/4 cup milk (maybe less, maybe more)

In a large stand mixer bowl, beat the butter for a minute.  Add the sifted powdered sugar and cocoa powder and mix until combined.  Add the vanilla extract, then slowly add the milk, a little at a time, until the right consistency is achieved.  Piped frosting needs to be thicker than frosting that will be spread using offset spatula.  Beat on medium speed for 3 minutes until thick and fluffy.

To assemble cake, place the fluffy vanilla cake on cake plate.  Spread with a layer of homemade strawberry jam (store bought works too).  Top with strawberry cake.  Frost with the chocolate buttercream frosting.  

This is what I did with the frosting:

Spread a thin layer of chocolate frosting on sides of cake and a thick layer of frosting on top.  Add remaining frosting to piping bag fitted with a medium size petal tip #103.  You can watch this video tutorial to learn how to pipe on ruffle edge.

Enjoy!

Cake Batter Truffles

I've made Red Velvet Cake truffles, Oreo truffles, and Peppermint Brownie truffles.  But these truffles deserve a standing ovation.  They are absolutely incredible.  Seriously, they taste like cake batter cookie dough, and who doesn't like cookie dough!  I found this recipe at Chef In Training.

I made a batch of these truffles for our Christmas Eve party.  We always have family over to hang out, eat dinner, sing Christmas songs with the kiddos, make cookies for Santa and food for his reindeer.  It was a fun night that lasted long into the am, so I bet the sugar helped us stay focused while putting together tons of toys for our girls after they went to bed.

Truffle Ingredients:

1/2 cup unsalted butter, softened
1/2 cup white sugar
1 1/2 cups all purpose flour
1 cup yellow cake mix
1 tsp pure vanilla extract
dash salt
4 T milk
2 T sprinkles

Truffle Coating:

16 oz. Vanilla flavored white almond bark, or white candy melts
Sprinkles for decoration

In a large stand mixer, beat together the softened butter and sugar.  Add the flour, cake mix, vanilla, salt, and milk and mix just until combined.  Add the sprinkles and gently stir.  Put bowl in refrigerator to chill dough for 15 minutes.

Roll dough into 1 inch balls and place on parchment lined cookie sheet.  Place in freezer for 30 minutes. 

Melt almond bark or candy melts in the microwave.  Use a spoon to dip truffles into melted chocolate and place back on parchment lined cookie sheet.  Immediately top with sprinkles.  Store truffles in refrigerator in airtight container until ready to serve.  Enjoy!

Banana Upside Down Spice Bundt Cake

This is a play on a pineapple upside down cake and cinnamon banana bread.  I used a spice cake mix and added mashed bananas to the batter.  The topping is a brown sugar sauce and sliced bananas.  My girls loved it!  Also, check out my Upside Down Apple Spice Cake with Coconut.

Cake Ingredients:

1 box (15.25 oz) Betty Crocker Spice Cake Mix
1 cup water
1/2 cup Canola oil
3 eggs
2 medium bananas, mashed

Topping:

2 medium bananas, sliced
5 T unsalted butter
3/4 cup light brown sugar, packed
1 tsp pure vanilla extract

Preheat oven to 350 degrees.  Spray a non-stick bundt pan with non-stick cooking spray.  

In a large stand mixer, add the cake mix, water, oil, and eggs.  Beat on medium speed for 3 minutes.  Add the mashed bananas and beat to incorporate.

In a small sauce pan, melt the butter and add the brown sugar.  Turn heat to low and let simmer for 3 minutes, stirring frequently.  Turn off the heat and stir in the vanilla extract.  

Place the sliced bananas in the bottom of the bundt pan.  Pour the brown sugar sauce over the bananas, and then pour in the cake batter.

Bake for 38-42 minutes, or until a cake tester comes out clean.  Immediately invert onto serving platter.  Enjoy!

Happy Holidays ~ Chocolate Chip Peppermint Cookies

Merry Christmas Eve!  Celebrate with some of my signature Thick and Chewy Chocolate Chip Cookies filled with peppermint.  I used all milk chocolate chips, added peppermint extract, and pressed crushed candy canes into the dough.  The candy canes melt into the dough but keep their great crunchy texture.

Ingredients:

1 1/2 sticks unsalted butter (3/4 cup), melted and cooled to room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg
1 egg yolk
2 tsp vanilla extract
1/2 tsp peppermint extract
2 cups + 2 T all purpose flour
1/2 tsp baking soda
pinch of salt
2 cups Ghirardelli milk chocolate chips (1 package)
candy canes, crushed into small pieces

Preheat oven to 325 degrees. Line two baking sheets with parchment paper.

Melt the butter and set aside to cool to room temperature.

In a large bowl, whisk together the flour, baking soda and salt. Set aside.

Add cooled butter to large stand mixer. Add the brown sugar and granulated sugar and cream until smooth. Add the eggs, vanilla, and peppermint extract and beat until combined, scraping down the sides as needed. Reduce the mixer to low and slowly add the flour mixture, and mix just until combined. Turn the mixer off and stir in the chocolate chips.

Use a 2 oz. cookie scoop and place rounded dough 2 inches apart on prepared baking sheets. You can also use your hands and roll 2 T cookie dough into balls. The dough is smooth and not sticky at all.  Press some of the crushed candy cane pieces into the top and sides of dough.

Bake for 15-18 minutes, or until edges are lightly brown and centers are still soft and puffy. Let cookies cool on baking sheets for 10 minutes. Remove to a wire rack to cool completely or serve warm. Enjoy!

Happy Holidays!

Peppermint Brownie Truffles

Let me introduce you to my new favorite truffles...these little fudge peppermint brownie bites are dipped in milk or white chocolate and garnished with crushed peppermint candy canes.  It's not too late to add these sweet treats to your Christmas and New Year's dessert trays.  Or pack them up in a cute little tin box and surprise your neighbors and friends.

Peppermint Brownie Truffles

and

Oreo Truffles

Ingredients:

1 box brownie mix plus ingredients to make, per package instructions
1/2 tsp peppermint extract
1/2 cup chocolate fudge frosting
Wilton white or milk chocolate melts or Almond Bark
Crushed peppermint candy canes

Preheat oven to 350 degrees.  Spray a 9x13 pan with non-stick cooking spray. 

Mix brownie batter per package instructions.  Pour into prepared pan and bake per package instructions.  Let cool completely.  Use a fork to break up the baked brownies.

In a large bowl, use a large spoon to mix together the brownies, peppermint extract, and frosting.  You can refrigerate the mixture to make forming the brownie balls easier.  Form brownie truffles (2 tsp) and place on wax paper lined sheet tray.  Place in freezer for at least 1 hour to set up.

Melt chocolate melts or almond bark in microwave safe bowl.  Dip each brownie truffle in melted chocolate, use a spoon to remove, place back on sheet tray, and garnish with crushed candy canes right away (chocolate firms up quickly on the frozen brownies).

Store in an airtight container at room temperature or in the refrigerator.  Enjoy!

Chocolate Chip Cookie~Double Stuf Oreo~Brownie Bars

These sweet treats are very decadent and perfect for the holidays.  The bottom layer is homemade cookie dough, then a layer of Double Stuf Oreos with caramel drizzled on top, which is topped with boxed brownie batter.  I found this recipe over at Betcha Can't Eat Just One, which is the perfect title for Katie's blog.

I made these as a "Thank You!" for my husband's  friend's wife who stood in line at 5:00am on black Friday to purchase a new electric smoker for our patio. Thanks again Dee!

Cookie Dough Layer:

1 cup unsalted butter, softened
1 cup sugar
3/4 cup brown sugar
2 eggs
1 T pure vanilla extract
2 1/2 cups all purpose flour
1 tsp baking soda
pinch of salt
2 cups semisweet chocolate chips

Preheat oven to 350 degrees.  Spray a 9x13 baking pan with non-stick cooking spray, line with parchment paper leaving an overhang, and spray parchment paper with cooking spray. (You can never be too careful).

In a large stand mixer bowl, cream the butter, sugar, and brown sugar until light and fluffy, about 2 minutes.  Add the eggs and vanilla and mix until incorporated.  Add the flour, baking soda, and salt and mix just until combined.  Stir in the chocolate chips.

Spread the cookie dough in an even layer by pressing into the bottom of prepared pan.

Oreo Cookie Layer:

1 package Double Stuf Oreo cookies
1/2 cup caramel sauce (I used Hershey's), or dulce du leche

Place the Oreos in a single layer over cookie dough.  Drizzle with caramel sauce or dulce du leche sauce.

Brownie Layer:

1 Box family size Brownie mix, plus ingredients to make (oil, eggs, water)

Follow directions on box to prepare brownie batter.  Spread on top of Oreo cookie layer in an even layer using spatula.

Bake for 45-50 minutes.  The brownies should look slightly gooey in the middle and will set up when cooling.  Cool on wire rack for 20 minutes.  Remove from pan by lifting the parchment paper out and cut into bars.  Enjoy! 

Chocolate Chip Reese's Peanut Butter Cup Skillet Cookie

I found another way to use my favorite 10 inch cast iron skillet.  This big cookie gets crispy around the edges and stays nice and gooey in the middle.  Serve it up with a scoop of vanilla ice cream and caramel sauce and your sweet tooth will be satisfied.  Recipe adapted from Martha Stewart.

Ingredients:

2 cups all purpose flour
1 tsp baking soda
pinch of salt
3/4 cup unsalted butter (1 1/2 sticks), softened
1/2 cup sugar
3/4 cup light brown sugar, packed
1 egg
2 tsp pure vanilla extract
1 cup semi-sweet chocolate chips
10 mini Reese's peanut butter cups, cut into quarters
5 mini Reese's peanut butter cups, cut in half (for top)
caramel sauce, for garnish

Preheat oven to 350 degrees.  Lightly oil a 10 inch skillet.

In a medium bowl, whisk together the flour, baking soda, and salt.  Set aside.

In a large stand mixer bowl, cream the butter, sugar, and brown sugar until light and fluffy, about 2 minutes.  Add the egg and vanilla and mix until incorporated. Add the dry ingredients that you set aside and mix just until combined. Stir in the chocolate chips.  Add the 10 quartered peanut butter cups and carefully fold into dough.

Press dough into the bottom of prepared skillet.  Press the remaining halved 5 peanut butter cups into top of dough.  Bake for 40-45 minutes, or until edges are brown and top is golden.  Be careful not to over bake as it will continue to bake in the skillet.  Cool on wire rack for 15 minutes.  Cut into wedges and drizzle with caramel sauce.

Our Favorite Cheesecake with Blueberry Sauce

In celebration of my 300th post, I am sharing my family's favorite cheesecake.  I made this for my Mom's birthday last week.  This is not a New York Style cheesecake that towers above the cheesecake pan.  It only uses 2 blocks of cream cheese, and I usually use Philadelphia 1/3 less fat cream cheese.  It also uses a pint of sour cream, and I usually use Dannon Lite sour cream.

We like to cover it in a simple fresh blueberry sauce that can be made anytime of the year using frozen blueberries also.  This cheesecake recipe is from Tyler's Ultimate.  The blueberry sauce is my own.

Crust Ingredients:

2 cups finely ground cinnamon graham crackers (about 30 squares)
1/2 tsp cinnamon
1 stick unsalted butter, melted

Preheat oven to 325 degrees.  Stir together crust ingredients in a small bowl.  Lightly spray 8-inch spring form pan with non-stick cooking spray.  Pour the crumbs into the pan and press into the bottom and one inch up the sides using a metal measuring cup.  Wrap the bottom of the pan with foil (this will keep the water out since you will bake using a water bath).

Filling Ingredients:

2 8-ounce blocks cream cheese (1 pound), softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested (save lemon for blueberry sauce)
1 tsp pure vanilla extract

In a large stand mixer, beat the cream cheese for 1 minute until free of lumps.  Add the eggs, one at a time, scraping down the sides as needed.  Add the sugar and beat for 2 minutes until smooth.  Add the sour cream, lemon zest, and vanilla.  Mix just until combined.  Do not over beat air into the batter.

Pour the filling into prepared crust.  Place into the bottom of a roaster pan and fill with hot water halfway up the sides of the spring form pan to create a water bath.  This will prevent the cheesecake from cracking on top during the baking process.

Bake for 45-55 minutes.  The cheesecake should still be slightly jiggly in the middle (It will set up in the refrigerator).  Remove from the oven, carefully lift pan out of roaster, and remove foil.  Let cool on a wire rack for 30 minutes.  Cover with foil and refrigerate for at least 4 hours to overnight.  When ready to serve, run a knife or thin spatula around the edges before releasing the spring form pan from the sides.

Blueberry Sauce:

2 pints blueberries (fresh or frozen)
1/4 cup water
1 lemon, juiced
1/4 cup sugar
1/2 tsp pure vanilla extract

In a medium sauce pan, add all ingredients.  Simmer on medium low heat for 5 minutes.  Make a corn starch slurry to thicken by stirring together 2 T corn starch and a little cold water in a cup.  Add to the blueberry sauce and stir until thickened.  Let cool, then refrigerate until ready to serve.  Enjoy!