Cinnamon Bun Cake

Keep this one in your files. It's amazing!! And, it's oh so good warm out of the oven topped with vanilla ice cream!!!

INGREDIENTS

3 cups flour

1/4 tsp. salt

1 cup sugar

4 tsp. baking powder

1 1/2 cups milk

2 eggs

2 tsp. vanilla

1/2 cup butter melted

- TOPPING -

1 cup butter softened

1 cup brown sugar

2 Tbsp. flour

1 Tbsp. cinnamon

 - GLAZE -

2 cups powdered sugar

5 Tbsp. milk

1 tsp. vanilla

INSTRUCTIONS

1.    Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.

2.    In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

3.    For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonful’s and use a knife to marble/swirl through the cake.

4.    Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.

5.    FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

Ms. Amidey's Sour Cream Chocolate Cake

First of all... Christina... look how obedient I am!!  We just got out of church 40 minutes ago!!

I got this recipe from my daughters dance teacher Ms. Amidey.  It's moist and delicious, decadent and naughty... I promise this frosting will make you say bad words.

The Cake
Beat together:
1 cup softened butter
2 cups brown sugar
1 cup sugar

Then add:
1 1/3 cups HOT water from the tap
Beat some more...
Add:
4 eggs
1 TB vanilla
1 1/3 cups sour cream
2 3/4 cup flour
2 tsp baking soda
1/2 tsp salt and
1 cup cocoa.

Pour into a large Pam sprayed sheet cake pan.
Bake at 350* for 20 minutes.

The Frosting
Melt:
1/2 cup butter
Beat in:
12 TB cocoa
Add:
4 to 6 cups powdered sugar
2/3 cup sour cream and
1 tsp vanilla.

(Amidey said you can half this recipe for a 9 by 13 or 2 round cake pans - I think she said the cooking time is 15 to 20 minutes.)

Please make this cake... you will feel happy and proud... and a little bit naughty - Just in time for Valentines Day!!!

Coconut Strawberry Cake

Summer Strawberry Coconut Cake

Every year for my birthday I make a carrot cake. They are just my absolute favorite, and I love anything smothered in Cream Cheese Frosting. For some reason, this year, I just wanted something different. So, naturally, I looked at my Pinterest Dessert Board and found this fun gem. I love strawberries, and I just think this is the perfect summer cake. I hope you all enjoy!!                                                            1 (18.5 ounce) box white cake mix
4 T. strawberry gelatin powder  (3oz package)
2 T. all-purpose flour
1 t. baking powder
2 T. granulated sugar
3/4 cup vegetable oil
4 eggs
1/4 c. water
1/2 c. pureed strawberries
1 t. vanilla
1/2 t. coconut extract
1/2 cup fresh strawberries, finely diced
1 c. coconut, finely shredded in food processor
several strawberries to fill cake and garnish

Preheat the oven to 350 degrees F.

Combine dry ingredients in mixer bowl and stir together. Beat in oil, eggs, water, strawberry puree, vanilla, and coconut extract. Mix well. Stir in diced strawberries and coconut. Pour into two 8- or 9-inch round pans, greased and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out mostly clean and the cakes are pulling away from the sides of the pans. My knife never came out completely clean, but once the gelatin cooled, it was perfect.

Put pans on wire racks and cool for 10 minutes. Remove from pans and leave on racks to cool completely. While cooling, make icing.

Spread some icing on first layer, then top with sliced strawberries. Place second layer on top and ice the rest of the cake. Cover entire cake in shredded coconut and garnish with fresh strawberries.

The original recipe calls for cream cheese frosting, and it was super rich and yummy. However, the next time we do this I think I will use either Whipped cream on top or a combination of cream cheese and whipped cream to make it a little lighter.

Cake pops

Has anyone heard of these? They are so stinkin' cute and absolutely delicious! The ones in this picture are pretty tricky but they don't have to be that fancy. My sister made them last night for our Halloween party and just sprinkled them with Halloween sprinkles. This picture is from Bakerella.com. She makes the most amazing cake pops and they are so easy! She also has a book out now entirely about cake pops. I'm thinking neighbor gifts for Christmas and take home gifts for birthday parties! The possibilities are endless!

Recipe:
1 cake mix any flavor
1 can cream cheese frosting
almond bark or other dipping chocolate
sucker sticks
sprinkles or other toppings

Make cake according to package directions. Cool cake completely and crumble in a bowl. Add cream cheese frosting and mix until well combined. Roll into golf ball size balls, add sucker sticks and freeze several hours until firm. Melt almond bark and dip. Immediately sprinkle with toppings as the chocolate will harden very quickly.

Alternate Recipe:

Oreo crumbs
8 oz cream cheese, softened

Mix oreo crumbs and cream cheese and follow instructions for cake balls.

4-layer Pumpkin Cream Cake

This cake is to DIE for and really not as hard as it looks...really. This is the second year in a row I have made it for my Grandmas annual Halloween dinner and it always gets rave reviews. I love it because it's not too sweet and the pumpkin flavor isn't to overwhelming but it just melts in your mouth! It is sure to impress whoever you are making it for!

hint: It tastes best cold.

1 pkg. (2-layer size) yellow cake mix

1 can (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup oil

4 eggs

1-1/2 tsp. pumpkin pie spice, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup powdered sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4 cup caramel ice cream topping

1/4 cup chopped PLANTERS Pecans

make it

HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

Almond Joy Cake

My WONDERFUL sister-in-law brought me this cake and it seriously almost brought tears to my eyes! It was soooo good! I obviously had to have the recipe but, I must warn you, do NOT make this cake unless you have somewhere to take it or someone to share it with! Or you WILL eat the whole thing yourself!!
I will post a picture later

Almond Joy Cake

• 1 package chocolate cake mix with pudding
• 1 cup evaporated milk
• 1 cup sugar
• 24 large marshmallows
• 1 package coconut (14-oz)
• 1/2 cup evaporated milk
• 1/4 cup butter
• 1 12 oz pack. Chocolate chips
• 1 cupalmond slices -- toasted

Directions

1. Bake chocolate cake as directed on package.
2. Combine in medium saucepan 1 cup evaporated milk and 1 cup sugar, bring to a boil and stir in marshmallow until Melted.
3. Add 1 package coconut, pour this over cake while both are hot.
4. Melt together the remaining milk, butter and chocolate chips.
5. Stir until melted and add 1 Cup toasted almond slices.
6. Pour on top of warm cake.

*I think it tastes better cold. I would make it the day before and refrigerate until serving.
*My sister-in-law also said that next time she makes this she will poke holes in the cake before pouring on the coconut mixture so it soaks in.

Salted Caramel Cupcakes

Unlike Celeste, I am not experienced with baking gorgeous cupcakes. So, in preparation for the wedding I've been experimenting. I found this recipe, but failed at making it the first two times. I was determined and found some tips for baking in high elevation (even though I don't think I've ever really been impacted by it before). The final result was perfection. This recipe is fairly easy to make and feels so gourmet. Hopefully Celeste will frost all my cupcakes if I make the frosting and bag it for her before...please please please!

By the way, when making homemade cupcakes, do not overfill the liners. Just fill a little over halfway. Or just halfway. They overflow very easily!

Salted Caramel Cupcakes
recipe by ourbestbites.com

HE will stand for High Elevation. You Washington/Oregon people don't need to worry your little heads about this!

CUPCAKES:
1 1/4 c. all-purpose flour
3/4 tsp. baking powder (HE 1/2 tsp)
1/4 tsp. salt
1 c. firmly packed dark brown sugar (HE minus 1 TBSP)
(dark brown sugar is REALLY important!)
1/2 c. sugar (HE minus 1/2 TBSP)
1/2 c. butter, softened
2 large eggs at room temperature
1 tsp. vanilla
1/2 c. milk (plus 1 TBSP)

Preheat oven to 350 (HE 375 degrees). Using 18 cupcake liners, line muffin tins. I used paper liners, but I think foil would be a better choice.

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

In another bowl (preferably the bowl of an electric mixer), combine sugars and butter together on medium-high speed for 2-3 minutes. Add eggs and vanilla and beat until combined. Add flour mixture in 3 additions, alternating with the milk in 1 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
Divide the batter evenly among the prepared muffin cups, filling about 2/3 full. Bake 20-22 minutes or until a toothpick inserted into a cupcake comes out clean. Allow cupcakes to cool in the pan on a wire rack for 5 minutes and then transfer the cupcakes to the wire rack and allow to cool completely.

TO GO ON TOP:
Sara's Perfect Cupcake Frosting
About 1/2 c. caramel sauce or buttermilk syrup
12 Werther's soft caramels
Dipping chocolate (just a wee bit), made with bittersweet or dark chocolate; I used 4 oz. of chocolate with 1 tsp. canola oil and had plenty leftover
Kosher or sea salt

Prepare dipping chocolate. Dip the ugly side of the caramel into the chocolate, about halfway down the caramel. Place chocolate-side-up on a plate and then allow to harden.


Prepare Sara's Perfect Cupcake Frosting. This is a really fun way to make frosting. It does turn out fluffy. I've loved making it!

Perfect Cupcake Frosting and Filling

3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!

You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy. Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)

One batch makes enough to frost 12 cupcakes with BIG tops. If you're just spreading a little on top, it will do 24.

After trouble-shooting with a lot of people, here are some helpful Notes:

1. Use real butter, and a good name-brand. Cheap butter does weird things.

2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!

3. Store at room temperature in a sealed container. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.


Very gently mix the caramel sauce or buttermilk syrup into the frosting--you want there to be swirls of caramel visible. Add a little more if you want--this is an art, not science here!

After you've frosted the cupcakes (dollops work fine on these), top each cupcake with a chocolate-dipped caramel and then sprinkle with a VERY scant sprinkling of Kosher or sea salt--it's just a little garnish and a really enhances the flavors of the cupcake.

Lemon Cupcakes

Okay, I know we already have a lemon cupcake recipe on our blog that is amazing. But, this one is different and from scratch. I've been experimenting with different recipes for Brent's brother's wedding. If I wasn't already doing the lime coconut ones, I would definitely do this one. They are so light and so fluffy and so yummy. I could eat them all day (and have been).


Lemon Cupcakes

1 1/2 c. (3 sticks) of REAL butter
3 c. cake flour (no substitutions here--you really need the lightness of cake flour)
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 c. sugar
5 large eggs
2 tsp. vanilla extract
4 Tbsp. freshly squeezed lemon juice
Zest of 2 lemons (just zest the other lemons before you squeeze them)
1 c. buttermilk
Preheat oven to 325. Line 2 12-cup muffin tins with cupcake liners (I used yellow, although white would also be cute).

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 4-5 minutes. Don't go skimping here--you want the mixture to be almost white and super fluffy. This is absolutely essential to the outcome of the cake.
While butter and sugar are mixing, sift together flour, baking powder, salt, and baking soda in a medium bowl. Set aside. After butter and sugar have mixed sufficiently, With the mixer running, add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla, lemon juice, and lemon zest.

With mixer on low speed, alternate adding flour mixture and buttermilk, beginning and ending with the flour mixture and beating until fully incorporated.

Using a standard cookie scoop, place about 2 scoops of batter into each muffin cup. Fill these almost to the top--due to the final texture (again, think super-moist and light pound cake), these cupcakes won't have a nice, curvy crown, but that's okay--no one will ever know or care.

Bake about 20-25 minutes or just until a toothpick inserted into the center of one of the cupcakes comes out clean. You don't want to overbake these even a bit, or they'll start to lose their delicious moisture. Remove from oven and cool completely. Frost with lemon buttercream and garnish with strawberries, blueberries, raspberries, or fresh mint leaves.

Lemon Buttercream

1 1/4 c. butter (2 1/2 sticks)
2 tsp. grated lemon rind
3 Tbsp. fresh lemon juice
3 c. powdered sugar

Beat butter, lemon rind, and lemon juice in an electric mixer until creamy. Gradually add powdered sugar, beating to spreading consistency. Makes 2 3/4 c.

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Lime Coconut Cupcakes with White Chocolate Frosting

For Brent & Bryan's brother John's wedding reception, the girls are in charge of cupcakes. It's been so fun trying new recipes and searching for the one to make. I found this one on Nie Nie's recipe blog (linked on our blog below). I made these today and they are worth the time and effort. I may not make them frequently, but when I'm wanting to impress--I'm sticking with these. I think I've eaten 6 already.

Lime Coconut Cupcakes with White Chocolate Frosting
{from CuisineNie who adapted it from Food Network}
Makes a whole lot (2 dozen).

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
1 tsp pure vanilla extract
1 1/2 tsp grated key lime zest
1 1/2 Tbsp freshly squeezed lime juice
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/2 cup buttermilk
1 cup loosely packed sweetened coconut flakes (3.5 ounces)

* Preheat oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes.

With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition.

Add the vanilla extract, key lime zest and juice and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.

Fold the coconut into the cupcake batter.

Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size.

Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean.

Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.


The Frosting:
5 ounces good quality white chocolate, chopped into small chucks 1/2 cup
(1 stick) unsalted butter, room temperature
3 1/2 cups powdered sugar, sifted
Pinch salt
1/2 tsp pure vanilla extract
1 Tbsp lime juice (bottled or freshly squeezed)
1/4 cup sour cream Fresh lime slices, for garnish

While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm.

Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined.

Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated. Frost the cupcakes and garnish with a bit of grated key lime zest.

* If you don't want to place fresh lime slices atop, you can always candy your lime slices so they are more edible. Google "candy limes" to find the how-to.

Chocolate Mousse Cake

A few years ago, Celeste's friend and amazing cook brought this cake by. It was incredible, and she gave us the recipe. Celeste asked me to send her the recipe, and I just realized I never did. I went ahead and made it today for my mom's birthday, and it's as amazing as I remember it. Don't be afraid of it--if I can make it so can you! It's easier than cake decorating and yummier too!


Chocolate Mousse Cake

Crust:
3 egg whites
1/4 tsp Cream of Tartar
1 cup Sugar
1 cup chopped walnuts
30 Saltine Crackers, crushed (I put mine in my veggie chopper, worked great!)

beat egg whites with cream of tartar until soft peaks form. Add sugar gradually and beat until stiff. Fold in cracker crumbs and walnuts. Spread in bottom of greased and floured (or Pam-ed) 9-inch spring form pan. Bake at 350 for 12 minutes.


Filling (brownie layer):
1/2 cup butter, melted
1 cup sugar
2 eggs
2 oz unsweetened chocolate, melted
1/4 cup flour
2 tsp vanilla

Melt chocolate and butter on low heat (I microwaved it). Cool slightly then add sugar and eggs. Beat on low until smooth and fold in flour and vanilla. Pour on top of baked crust and return to oven at 350 for about 22 more minutes.


Mousse:
2 cups semi-sweet chocolate chips
2 pkgs (8 oz) cream cheese, softened
1 1/3 cups powdered sugar
2 cups whipping cream
2 tsp vanilla

Melt chocolate. Cool slightly and add cream cheese, powdered sugar and vanilla. Beat whipping cream until firm then add to cheese mixture. Pour on top of completely cooled filling (I put my filling in the freezer for about an hour cause I was in a hurry). Let set up in the refrigerator all day or overnight.


Frosting:
2 cups whipping cream
powdered sugar
1 tsp cocoa powder

Whip it until it is a good spreading consistency. Take cake from spring form pan and frost sides and top of cake. Very rich, cut small pieces.

Easy Cake Cookies

I know we all have our favorite chocolate chip cookie recipe but this recipe caught my eye because of how versatile and easy it was! You make this cookie with a box of cake mix! Since I stock up on my boxed yellow cake mix when it is on sale (for lemon blossoms!) I used that and normal choc. chips. You can change this up and make any kind of cookie you could imagine. They are fluffy and have a great taste to them. Give them a try the next time you are in a pinch for time, you won't be disappointed.

Easy Cake Cookies

1 Box cake Mix (any flavor)
1/4 C. Flour
1/4 C. Water
1/2 C. Oil
1 Egg
1 C. Chocolate Chips (any flavor)

Mix together all ingredients adding choc. chips last. Drop spoonfuls on a greased cookie sheet. Bake at 350 for 10-12 min. The cookies will be lightly browning on the ends. You can mix up this recipe and make chocolate cookies with butterscotch choc. chps or maybe mint! So many possibilities I cannot wait to make some more flavors!!!

Chocolate Peanut Butter Cake

I've had this recipe in my book for awhile...I just forgot about it. And when I was trying to decide what to do for Brent's cake...I knew I had to make this one! As everyone knows--Brent loves the chocolate peanut butter combination. The original recipe had me making a cake from scratch in two 9-inch cake pans. Unfortunately, they turned out sunk in the middle and didn't come out of the pan. So, I went with a cake mix. And, honestly, how can you go wrong with a cake mix? When they do it so well, why stress with homemade?

Step One: Make chocolate cake!

Step Two: Make peanut butter frosting (this isn't an exact recipe. Play with it until it turns into the right consistency!)

2/3 cup creamy peanut butter
1 tsp vanilla
1/3 cup milk (may need more)
2-3 cups powdered sugar

Mix peanut butter, vanilla, and milk. Beat with an electric mixer until smooth. Add powdered sugar until the consistency looks right. If ti gets too thick, add more milk. If it seems to runny and soft: add more peanut butter or sugar.

Step 3: Top with chopped peanut butter cups.

It was awesome!!!

Homemade Pound Cake

I made this the other day, trying to replicate a pound cake I had on our cruise. This one wasn't the same (the one on the cruise was almost like a vanilla bean pound cake), but it was delicious! I didn't even put anything on it, although I'm sure it would be yummy with berries or some sort of sauce. But it is so yummy by itself too! The outside is almost carmelized and the inside is moist. This is a Paula Deen recipe:

(Sorry the picture is terrible, and my cake tore a little in the center!)

Mama's Pound Cake

1/2 pound (2 sticks) softened butter, plus more for pan
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 350.

With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, one at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a buttered and floured tube pan (bundt) and bake for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean (mine cooked for one hour and was perfect).

Orange and Raspberry Cake

Please don't judge this recipe on my awful photography skills! It was AMAZING! I was hesitant to try an orange cake mixed with a raspberry frosting, but Giada made it look so good and all those that reviewed it on Food Network's website were in cake heaven. I had to try it. It is absolutely my favorite cake recipe to date. I used two 9-inch round pans although the recipe calls for 8-inch ones, so I think that is why my cakes didn't rise a whole lot, but despite the fact that the cake looked sunken in the middle it was an instant hit with my family and inlaws. Even the boys were licking their plates instead of just eating off the frosting.

So the recipe calls for creme fraiche. If you know a good substitute for it, by all means go ahead and use it. I followed the recipe exactly, but I'm sure you can substitute where needed.

Todd's Orange and Raspberry Cake

Cake:

Butter, for greasing the pans

Flour, for dusting

1 (18.25-ounce) box white cake mix

1 large orange, zested, about 1/4 cup

1 1/3 cups no pulp orange juice

3 egg whites

2 tablespoons vegetable oil

Frosting:

1/2 stick (4 tablespoons) unsalted butter, at room temperature

1/3 cup creme fraiche

1 pound powdered sugar

1/4 cup raspberry jam

Water, as needed

1/4 cup raspberry jam

1 (6-ounce) container fresh raspberries

Directions:

For the cake: Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour the bottom and sides of 2 non-stick, 8-inch round baking pans. Set aside.

In the bowl of a stand mixer, fitted with a whisk attachment, combine the cake mix and orange zest. Mix for 20 seconds at low speed until the zest is incorporated. Add the orange juice, egg whites, and vegetable oil. Blend at low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula, as needed. Divide the batter between the prepared pans and bake until golden and a cake tester inserted into the center of the cakes comes out clean, about 30 to 32 minutes. Remove from the oven and cool the pans on a wire rack for 15 minutes. Turn the cakes out onto a wire rack and allow to cool completely, about 1 hour.

For the frosting: In the bowl of a stand mixer, fitted with the paddle attachment, beat together the butter and creme fraiche at high speed until smooth, about 10 seconds. With the machine running at medium-low speed, gradually add the powdered sugar until incorporated. Add the raspberry jam and increase the speed to high. Beat until the frosting is smooth and spreadable, adding water 1 teaspoon at a time, if needed (I added about 1 tablespoon).

To assemble the cake: Arrange 1 cake layer, flat side up, on a cake stand. Using a spatula, spread a thin layer of frosting onthe top, leaving a 1/2-inch border. Spread 1/4 cup of raspberry jam on top of the frosting. Arrange the other cake layer on top. Using a spatula, frost the top and sides of the cake. Decorate with fresh raspberries. Cut the cake into wedges with a slightly wet knife and serve.

Store the cake in a plastic container in the refrigerator. Allow the refridgerated cake to stand at room temperature 30 minutes before serving.

Chocolate cookie cake

Chocolate cookie cake

This is my favorite dessert. The cake is so moist and chocolaty and the icing on top makes the cake. It is so super easy and I love that it does not call for melted chocolate. I did not have buttermilk so I made my own by placing 1 T. white vinegar in a liquid measuring cup and then filling with milk until it measures 1 C. Let it sit five minutes and you have buttermilk.

Mix together in medium bowl

2 cups flour

2 cups sugar

1 tsp baking soda

1/2 tsp salt

Bring just to a boil

2 cubes butter

1 cup water

4 T. cocoa powder (Use heaping tablespoons and a little extra)

Pour wet mixture into dry and add

2 eggs

1/2 cup buttermilk

1 tsp Vanilla

put into a greased and floured pan bake ( I used a cookie sheet) at 350 for 20 min.

Icing

1 cube butter

5 Tablespoons buttermilk

4 tablespoons cocoa (same as before)

1 pound powdered sugar (3 and ¾ C.)

Boil together for 2 min pour on warm cake. Some of the frosting seeps into the cake making it so moist!

Let the cake cool and the frosting harden. The extra cocoa in the frosting makes it so it has a thin crisp layer on top!

Chocolate Chip strawberry shortcake

If you love real strawberry shortcake and you love chocolate, you will definitely love this recipe!

This is a great summer treat and it looks pretty too!

Ingredients:
3 cups sliced fresh strawberries
1/4 cup sugar
BISCUITS:
2 cups all-purpose flour
3 tablespoons sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup plus 1 tablespoon butter, melted, divided
1/2 cup miniature semisweet chocolate chips
Whipped cream

In a small bowl, combine strawberries and sugar; cover and refrigerate until serving.

In a large bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients until a thick batter forms. Gently stir in chocolate chips. Drop by 1/3 cupfuls onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake at 375° for 18-20 minutes or until golden brown. Remove to wire racks to cool. Cut biscuits in half horizontally. Spoon fruit onto bottom halves. Top with whipped cream . Replace biscuit tops and serve.

Strawberry-Lemon Coffee Cake

Okay, so I love traditional coffee cake with the cinnamon and yumminess, and when I first read that strawberries were the "secret ingredient" I immediately thought: "Strawberry Cake with some sort of chocolate!" but, alas, it didn't come together, so I thought, what about a coffee cake with strawberries and lemon (because everything tastes better and fresher with lemon) and it sounded very summer-ish! Note: the recipe calls for lemon zest. I prefer zest from a microplane, but don't use lemon juice. It isn't the same! Adapted from CK recipe.

3 cups fresh strawberries, hulled and chopped small

1/2 cup white sugar

2 tablespoons all-purpose flour

2 tablespoons grated lemon zest

1/2 cup butter, softened

1 cup white sugar

3 eggs

1 tablespoon grated lemon zest

3/4 cup milk

2 cups all-purpose flour

4 teaspoons baking powder

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Wrap foil around the pan in case the strawberry juice leaks while baking (mine leaked - woohoo for foil!). In a medium bowl, combine strawberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Serve warm.

Buttermilk Yellow Cake and Buttercream Frosting

My friend made this for her daughter's birthday cake and it was so delicious. It was like wedding cake, you know, where it is a little denser than boxed cake? And the buttercream frosting was delicious. I am going to use this cake recipe from now on, especially for birthday cakes because it was so easy to frost and didn't fall apart when you start cutting into it! I don't even like cake and I kept sneaking back to this one for more!

Buttermilk Yellow Cake
2 cups sugar
1 cup butter softened
4 eggs
2 cups flour
1 tsp baking powder
1 cup buttermilk or sour milk(1 Tbsp vinegar to l cup milk)
1/4 tsp baking soda
1 tsp vanilla
dash of salt

1. Cream butter and sugar till smooth.
2. Add one egg at a time while blending on low speed.
3. In a separate bowl add baking powder to flour.
4. In another bowl add baking soda to buttermilk.
5. Alternate adding dry and wet ingredients to sugar mixture ending with dry ingredients.
6. Add vanilla to all.
7.Bake in greased and floured pans at 325 degrees. Two round pans cook about 20-25 minutes, 9x13 pan cook about 45 minutes.Frost with whatever you want. My friend used the Wilton's vanilla buttercream frosting. (Recipe below)

The Buttercream Icing recipe is perfect for spreading or decorating. Follow our instructions to make it the ideal consistency you need.

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract (or regular, it just adds a little color)
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing.

Instructions(Medium Consistency)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. 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.For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Rachel's Banana Cake

My neighbor, Rachel, is an awesome cook and baker and she made this cake last week and let Adam and I have a slice. It is delicious! It is like a 2 layer cake mixed with banana bread with a yummy cream cheese frosting. Seriously, you are eating a cake, but you feel okay eating a huge slice (or slices) because it feels healthy! Anyway, I really hope you make this!

Banana Cake

1 7/8 Cup Flour
1 1/2 Cup Sugar
3/4 tsp Salt
1 1/2 tsp Baking Soda
3/4 Cup Margarine
1 1/2 Cup Smashed Bananas
3 Eggs

Mix flour, sugar, salt & baking soda. Add margarine. Cut into flour. Mash bananas w/fork and add to flour along with beaten eggs. Fold in quickly. Place in two greased/floured rounds. Drop on counter. Bake at 350 for 30 minutes or less depending on your pans. Watch it closely to make sure it doesn't burn.

Frosting:
1 Cup Powdered Sugar
4 oz. Cream Cheese
1/2 Stick Softened Butter
1 tsp Vanilla

Frost both cake rounds and layer for a 2-layer cake. So yummy!

Strawberry Whipped Sensation

I had this at a BBQ tonight and LOVED it! It is like a strawberry ice cream cake. The best part is how easy it is. I can not wait for an excuse to make this one myself.

4 cups strawberries, divided
1 can (14 oz.) sweetened condensed milk
¼ cup lemon juice
1 tub cool whip whipped topping, thawed, divided
8 Oreo sandwich cookies, finely chopped. (she took out the filling)
1 T. butter, melted

Line an 8x4 in. loaf pan with foil. Mash 2 cups of strawberries in a large bowl. Stir in condensed milk, lemon juice and 2 cups of the cool whip; pour into pan.

Top with combined chopped cookies and butter, press into mixture and cover.

Freeze at least 6 hours, overnight if the recipe is doubled. To serve, invert onto plate and remove the foil. Frost with remaining Cool Whip and top with sliced strawberries.

Makes 12 servings