Vanilla Cupcakes with Raspberry Filling

I made thes great cupcakes for Valentines Day. They were a big hit. I found the recipe at Jamie cooks it up. This recipe is a definite keeper.
Vanilla Cupcakes wih Raspberry Filling

(printable version) RASPBERRY FILLING: 2 heaping C (one 12 ounce package) frozen raspberries 1 1/2 T cornstarch 2 T lemon juice 1/2 C sugar 1 T butter 1 t almond extract dash salt CUPCAKE: 1 box Duncan Hines White Cake Mix 1/3 C flour 1 (3.4 ounce) box instant vanilla pudding 4 eggs 1/3 C sour cream 1 1/2 C water 1/3 C oil 1 t almond extract FROSTING: 1 (8 ounce) package cream cheese, softened 1/2 C butter, softened 3 T shortening (I use butter flavored Crisco) 5 1/2 C powdered sugar 4 T whipping cream 1 t vanilla dash salt RASPBERRY FILLING 1. Place 2 heaping cups frozen raspberries, 1 1/2 T cornstarch, 2 T lemon juice and 1/2 C sugar into a medium sized sauce pan. Stir it around with a whisk to combine. 2. Bring the mixture to a boil over medium high heat, stirring constantly. The raspberries will break down very quickly. Continue to stir while the mixture boils for about 2 minutes. or until the filling becomes glossy and thick...like this. 3. Remove the pan from the heat, add 1 tablespoon butter, 1 teaspoon almond extract and a dash of salt. The filling is a bit sour if eaten plain. However, remember that we are going to pipe it into a sweet cupcake and top it with an even sweeter frosting. The sweet and tart will work nicely together. 4. Set the filling aside to cool. CUPCAKES 1. Into your stand mixer add 1 box white cake mix, 1/3 C flour and 1 small box of vanilla pudding. Toss it around with a fork to combine. 2. Add 4 eggs, 1/3 C sour cream, 1 1/2 C water, 1/3 C oil and 1 t almond extract to the dry ingredients. Mix on low for about 1 minute. Then scrape the sides of you mixer with a rubber spatula and beat on medium speed until the batter is smooth and a bit thick. 2-3 minutes should do the trick. 3. Line your muffin tins with cupcake liners and spoon the batter into them.  Fill the liners just a bit over half way full. This will give you a nice round domed cupcake. If you fill them too full  you will have cupcakes with more of a mushroom shape. 4. Bake the cupcakes at 350 degrees for 12-15 minutes or until a toothpick inserted into the center comes out clean. 5. Remove the pans from you oven and allow the cupcakes to rest in the pans for about 5 minutes. Then transfer them to a wire rack and let them cool completely. 6. When your cupcakes (and filling) have cooled completely, place a large cake decorating tip into a pastry bag. Carefully fill the bag with the raspberry filling. This can get a little bit messy. Be sure that when you are filling the bag you turn the tip end up a bit so the filling doesn't run out. 7. Pipe the filling into each cupcake. FROSTING 1. Place 1 package softened cream cheese, 1/2 C softened butter and 3 tablespoons shortning into your stand mixer. Beat on medium speed until well combined and smooth. 2. Add 5 1/2 C powdered sugar, 4 tablespoons whipping cream, 1 teaspoon vanilla and a dash of salt. Mix until well combined. If the mixture is too thick, add a bit more whipping cream. If it gets too runny, add a bit more powdered sugar. 3. Fill another pastry bag with the frosting and pipe it onto each cupcake.

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Butterfinger BLizzard Cupcakes

This recipe is definitely one of those Special Occasion type desserts. It is very rich and Yummy.  The cupcake and filling make this recipe so good you could forgo the icing and top with plain whipped cream.(Yum)

The Butterfinger Icing takes it up a notch. You will be popular for sure when you make and share this treat!!

Butterfinger Blizzard Cupcakes  from  Your Cup of Cake

(Printable Version) 

Caramel Sauce

6 tablespoons butter

¾ cup brown sugar

1 tablespoon water

pinch salt

1/3 cup plus 1 tablespoon evaporated milk

1 tablespoon vanilla

Chocolate Cake

Devil’s Food Cake Mix

3 eggs

½ cup water

¼ cup milk

½ cup oil

1 teaspoon vanilla extract

1 cup sour cream

½ can sweetened condensed milk

Caramel Sauce (homemade recipe above or store bought)

                                                                             

Butterfinger Buttercream    4 Butterfingers         ¾ cup butter        4 oz cream cheese      1 ½- 2 ½ cups powdered sugar             1 tablespoon milk

 Directions:

1.     Preheat oven to 350 degrees and line muffins tins with cupcake liners.

2.    If not using store bought caramel, make caramel by heating the butter, brown sugar, water and salt and let boil for 3-5 minutes while stirring constantly.  Remove from heat, pour in evaporated and stir in vanilla.  Set aside.

3.    Cake:  Lightly beat eggs, water, milk, and oil together.  Stir in vanilla and sour cream and cake mix.

4.    Fill cupcake liners ¾ full and bake for 13-18 minute or until a knife comes out clean. 

5.    While cupcakes are in the oven, mix sweetened condense milk and caramel sauce together.  Pour into a squeeze bottle with a small tip if available.

6.   While cupcake are still hot, fill with condensed milk/caramel mixture by pushing the tip of the squeeze bottle into them .  It can look ugly because you will cover it up later.  Or use a knife to cute out a shallow hole at the top of each cupcake and spoon  mixture into the hole.

7.    Keep cupcakes in airtight containers until ready to decorate. 

8.   Butterfinger Buttercream:  Here comes the tricky part… Unwrap the Butterfingers and do your best to shave off the chocolate layer.  Take the orange middles and crush in a bowl on in a plastic bag.  Sift as much of the candy as possible.  You want to get about ½ cup of orange Butterfinger powder. Make sure it is finely crushed so when you pipe it on the cupcakes it won't clog the opening of your tip.

9.   Beat butter and cream cheese for 5 minutes.  Add as much powdered sugar  as desired and milk ( I used heavy cream).  Add the sifted Butterfinger and beat well. 

10. Pipe onto cooled cupcakes and use the chocolate shavings and the parts that were too big to sift to decorate.   

The Best Buttercream Frosting

 

I have made soooo many cupcakes the last few weeks 16 dozen to be exact ... that is 192 cupcakes but who's counting right. This is by far my very favorite frosting. It is creamy and smooth and easy to work with. Try it the next time you need forsting. You will never use a canned frosting again ;)

Quick Vanilla Buttercream Frosting

(Printable Version)

from melskitchencafe.com

*Makes about 4 cups of frosting

½ cup (1 stick, 8 tablespoons) butter, softened to room temperature

3 ounces cream cheese, softened to room temperature

16 ounces powdered sugar (about 3 ½ cups)

¼ cup heavy cream

1 teaspoon pure vanilla extract

In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy.

For a chocolate butter cream you can add 4 oz of melted chocolate or 1/2 C. of cocoa. 

Enjoy!

Red Velvet Cake

I finally mad a Red Velvet  Cake....I was always afraid of the amount of food coloring used. I saw this recipe on Bakerella and decided it was time. I am going to make red velvet cupcakes next. This is a very moist cake with a yummy cream cheese icing.

 

Red Velvet Cake

(printable version)

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

• 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.
• Then make the frosting.

Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

• Sift sugar and set aside.
• Beat cream cheese and butter on high until creamy. Add vanilla.
• Then, add the sugar in batches. Scrape down the sides in between each addition.
• And frost away.

Banana Cake with Chocolate Frosting

Do you ever find yourself with  really ripe bananas but not in the mood for banana bread? So today I made this great cake instead ...... It is very moist and the Chocolate Frosting takes it over the top. Enjoy!

Banana Cake with Chocolate Icing

AS SEEN ON … Lick the Bowl good

(Printable Version)

2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

¼ tsp salt

¾ cup (1½ sticks) butter, softened

1½ cups sugar

3 eggs, lightly beaten

1 tsp vanilla extract

½ cup buttermilk*

1½ cups mashed ripe banana

Chocolate Frosting

½ cup (1 stick) butter

1/3 cup cocoa powder

1/3 cup evaporated milk or half-an-half

4 cups sifted confectioners sugar

1 tsp vanilla extract

* If you don’t have buttermilk you can make your own by stirring 1½ teaspoons of vinegar or lemon juice into ½ cup of milk and leaving for 10 minutes.

To make the cake, heat the oven to 350F. Grease and flour two 9 inch cake pans. Combine the flour, baking soda, baking powder and salt in a medium bowl and stir with a fork to combine well.

In a large bowl, combine the butter and sugar and beat well, about 2 minutes. Add the eggs, one by one, and then the vanilla. Beat well for 2 to 3 minutes, scraping down the bowl occasionally until you have a smooth batter.

Using a large spoon, stir in half the flour just until it disappears into the batter. Stir in the buttermilk and then the remaining flour the same way. Quickly and gently fold in the mashed banana and then divide the batter between the 2 cake pans.

Bake at 350F for 25 to 30 minutes until the cakes are golden brown, spring back when touched lightly in the centre, and begin to pull away from the sides of the pan.

Cool for 10 minutes in the pans on wire racks. Then turn out onto the racks to cool completely.

To make the frosting, combine the butter, cocoa and evaporated milk in a medium saucepan. Place over medium heat and bring to a gentle boil. Cook, stirring often for about 5 minutes, until the cocoa dissolves into a dark shiny essence. Remove from the heat and stir in the confectioners sugar and vanilla. Beat with a mixer at low speed until you have a thick smooth frosting.

To complete the cake, place one layer, top side down, on a cake plate and spread about 1 cup of frosting evenly over the top. Cover with the second layer placed top side up. Spread the rest of the frosting evenly first over the sides and then covering the top of the cake.

Carrot Cake

This carrot cake was the perfect ending to our Easter Meal . This is the best recipe for carrot cake and  cream cheese frosting. Try it you won't be disappointed. Thanks to Melanie at My Kitchen Cafe for this wonderful recipe.
 Simple Carrot Cake with Cream Cheese Frosting
(Printable Version)
Cooks Illustrated (with my Melanies notes included)
Ingredients:
2 1/2 c. unbleached all-purpose flour (12 1/2 ounces – I always weigh my ingredients if the option is given b/c it is a no-fail way to make sure you aren’t adding too much or too little)
1 1/4 tsp baking powder
1 tsp baking soda
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp table salt
1 lb. medium carrots (6 to 7 carrots), peeled
1 1/2 c. granulated sugar (10 1/2 ounces)
1/2 c. packed light brown sugar (3 1/2 ounces)
4 large eggs
1 1/2 c. vegetable oil , safflower oil, or canola oil
Frosting: (I doubled the recipe below to frost the two 9-inch cakes I made)
8 oz cream cheese, softened but still cool
5 Tbsp unsalted butter softened, but still cool
1 Tbsp sour cream
1/2 tsp vanilla extract
1 1/4 c. confectioners’ sugar (4 1/2 ounces)
Directions:
Adjust oven rack to middle position; heat oven to 350 degrees. Grease and flour a 13 by 9-inch baking pan (I used two 9-inch round pans).
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside. In a food processor fitted with large shredding disk (I used a fine shredding disk), shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside.
In bowl of standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.
Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, about 40 minutes, rotating pan halfway through baking time (I didn’t rotate my 9-inch pans). Cool cake to room temperature in pan on wire rack, about 2 hours (I cooled my cakes about 30 minutes and then inverted them onto a wire rack to cool completely).
When cake is cool, mix cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment (or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute. Frost and eat!

 

Rainbow Cake

Today is my son Kellan's 19th birthday, When I asked him what kind of cake he wanted he said "surprise me" .... That is exactly what I did. This fabulous cake was found at the idea room . Kellan thought it was the coolest thing ever. It tasted great.

I took two white cake mixes and mixed them up in a large bowl according to the directions on the box. Then I divided the batter into 6 different bowls. Each bowl ended up with about 1 and 3/4 cups of batter each. Then I mixed some food coloring into each bowl to get my rainbow colors. I used the gel food colors rather than the liquid drops. Bake each layer at 350* for approx 12 minutes.

After all the cake layers have cooled, place your bottom layer (purple) onto your cake plate. Add a thin layer of frosting. Place your blue cake layer on top of the frosting. Continue in this manner until you have added all your cake layers.

The frosting recipe used for this cake is as follows:(*I added  cream cheese to original recipe in place of 1/2 the butter)
Place 1sticks of salted butter, and 8oz of cream cheese at room temperature (otherwise you will get chunks of butter in your frosting), into mixer and whip together until nice and smooth. Then add 1 tsp of vanilla. Gradually add about  ¾ of a bag (regular size about 6 cups? ) of powdered sugar (Confectioner’s sugar). It will be a bit chunky and not very smooth. Gradually add 1 tsp. of milk while mixing frosting. If it is still not the consistency you desire, add another tsp of milk until you get a nice thick frosting that is smooth. Then fold in 1 tub of Cool Whip. That’s it. This makes a very light and creamy frosting. This is just enough for frosting this BIG cake. Make sure to go easy on the frosting between layers so you have enough to cover the entire cake.

Red Velvet Cupcakes

I saw these cupcakes on Real Mom Kitchen today and had to try them. The only problem I had is that I did not have a "Red Velvet" Cake Mix in my pantry. I opted for a devils food mix and the results were phenomenal. These cupcakes were moist and the icing was almost too good to be true. I topped mine with sprinkles. I am making these for a Valentines party using the listed ingredients!!! Did I mention how yummy they were?

Red Velvet Cupcakes 

(Printable Version) 

Ingredients

1  pkg.  (2-layer size) red velvet  cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup thawed COOL WHIP Whipped Topping
1 square BAKER’S White Chocolate, shaved into curls

Instructions

PREPARE cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.

MEANWHILE, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag, Insert decorating  tip. Pipe on your cupcakes and decorate with white chocolate shavings or sprinkles.

Keep refrigerated.

Gingerbread Cupcakes

My 14 yr old son requested gingerbread cake as a treat for his class party, we decided on cupcakes and topped them with creamcheese frosting YUM!! This is a super easy recipe that everyone seemed to enjoy. His classmates thought we bought these cupcakes from a bakery....


Gingerbread Cake or Cupcakes
(Printable Version)

INGREDIENTS

½ cup shortening or butter

1/4 cup sugar

1egg

1 cup molasses

1 cup very hot water

2 1/3 cups all purpose flour

1 ½ teaspoons baking soda

½ teaspoon salt

1 ½ teaspoons ground ginger

1 ½ teaspoons ground cinnamon

2 teaspoons orange zest (optional)

whipped topping garnish (optional)



DIRECTIONS

Preheat oven to 350*. Grease and flour 9-inch square pan. In a large mixing bowl, cream shortening and sugar together and combine until smooth.

Stir dry ingredients together, add to liquid mixture, and combine until smooth. Pour into prepared pan, bake for 45 minutes or until inserted knife comes out clean.

Serve warm or cold, and garnish with whipped topping if desired.

I made mine into cupcakes and topped with cream cheese frosting. I doubled the batch and made 43 cupcakes I bake them in a 350* oven for 17- 18 minutes.

5 Minute Chocolate Mug Cake

I tried this recipe for fun today and it turned out better than I thought it would. If Served warm with a little ice cream and carmel sauce it would put this dessert over the top.

5 Minute Chocolate Mug Cake
(Printable Version)

4 tablespoons flour

4 tablespoons sugar

2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips

a small splash of vanilla extract

1 large microwave safe coffee mug

Add dry ingredients to mug and mix well. Add egg and mix thoroughly. Add milk and oil and mix well. Add chips and vanilla and mix well. Place in microwave for 3 minutes. Cake will rise over top of mug. Do not be alarmed.....Allow to cool and tip onto a plate if desired.

Pumpkin Roll

Here is another version of a pumpkin roll . I usually use this recipe, this one has fewer ingredients and is equally tasty.

Pumpkin Roll from My Kitchen Cafe
(printable version)
Cake:
1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin
1/2 cup chopped walnuts (optional)

Filling:
8 ounces cream cheese, softened
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar

Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.

Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done.

Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture - a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.

Mini Pumpkin Cakes

My friend "HOT PANTS" inspired me to try these fall treats. You can find the original recipe in the October Issue of Southern Living .
Mini Pumpkin Cakes
(Printable Version)

Makes 8 pumpkins
Ingredients

* 3/4 cup butter, softened
* 1 (8-oz.) package cream cheese, softened
* 2 cups sugar
* 2 large eggs
* 1 1/2 cups canned pumpkin
* 1/2 teaspoon vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon pumpkin pie spice
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* Caramel-Rum Glaze*
* Or Vanilla Glaze
* Caramel Stems, Leaves, and Vines (optional, instructions below)

Preparation

1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in pumpkin and vanilla.

2. Combine flour and next 4 ingredients; gradually add to butter mixture, beating at low speed just until blended. Spoon batter into 2 lightly greased pumpkin-shaped muffin pans, filling three-fourths full.

3. Bake at 350° for 24 to 26 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).

4. Cut rounded tops off muffins to make them flat. Invert top muffins onto bottom muffins, forming pumpkins. Drizzle Caramel-Rum Glaze over pumpkins. Decorate with Caramel Stems, Leaves, and Vines, if desired.

*Vanilla Glaze may be substituted.( I used a thin creamcheese frosting)

CARAMEL STEM: Press 1 caramel between fingers, lengthening to 1 1/2 to 2 inches to form a stem. Curl stem gently.

CARAMEL LEAVES: Roll caramels into 2-inch squares on a flat surface, using a rolling pin. Cut into leaves, using a paring knife. Gently press tips of leaves to flatten, if desired. Score leaves, using a paring knife. Pinch bottoms of leaves together.

CARAMEL VINES: Cut 1 caramel into 3 equal pieces. Squeeze each piece gently to flatten, and roll between hands or on a flat surface into a long thin rope. Twist ends to curl.

Note: We tested with Wilton Dimensions Multi-Cavity Mini Pumpkin Pans. Only have one pan? Bake batter in two batches, washing and drying pan between batches.

Carmel Rum Glaze

This recipe goes with Mini Pumpkin Cakes, Mini Pumpkin-Molasses Cakes
(Makes about 1 1/2 cups)
Ingredients
* 1 cup firmly packed brown sugar
* 1/2 cup butter
* 1/4 cup evaporated milk
* 1 cup powdered sugar, sifted
* 1 tablespoon rum

Preparation

1. Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil, whisking constantly, 1 minute. Remove from heat; gradually whisk in powdered sugar and rum until smooth. Whisk gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Use immediately.

Pioneer Woman Texas Sheet cake

I made this great cake for an after school snack for the kids it was super easy and tasted great. It is another great recipe from the Pioneer Woman
Pioneer Woman Chocolate Sheet Cake
Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk.
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make icing:

Chop 1/2 cup pecans finely (I left these out this time)
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.

Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.

Cut into squares.....Enjoy

Microwave Chocolate Cake in 12 Minutes

Use Pampered Chef Stoneware Fluted Pan

Chocolate cake mix
3 eggs
16 oz sour cream
1 cup chocolate chips
1 can frosting
Mix, batter will be thick

Spray your stoneware fluted pan with Pam, Put the entire container of canned frosting in the bottom of the pan.Mix eggs,sour cream and chocolate chips together(batter will be thick). Put the cake mixture on top of the frosting then cook on high for approx. 12 minutes in your microwave. Begin testing at 11 minutes at 30 sec. intervals checking to see if cake is done.
It is usually done in 12 minutes DEPENDING ON THE WATTAGE of you microwave.

Allow to cool at least 10 minutes, turn out onto serving plate - sprinkle with powdered sugar or nuts (for a really final touch fill center with strawberries!) - simple, delicious & no need to turn on your regular oven!

Alternatively, try substituting any can pie filling for the sour cream and use your favorite flavor of cake mix.

Kari's Cheesecake

I got this great cheesecake recipe from a hygienist in one of the dental offices I work with. It has all the flavor of a traditional baked cheesecake but it is light and creamy in texture. Try it, you won't be disappointed. I topped mine with my razzleberry pie filling yummmmmmmmy!

Kari's Cheesecake
Crust:
2 Cups of graham cracker crumbs
6 tsp butter
3/4 C. sugar
Melt butter and add sugar and graham cracker crumbs. Press into a springform pan and bake @ 325 * for 5 minutes
Remove crust from oven and lower temp to 300*
Filling
3 8 oz pkg of cream cheese
1 Cup of Sour Cream
1 Cup Heavy Whipping Cream
1 Cup Sugar
3 TBSP. Flour (I mix my flour and sugar together before adding to the mixture)
4 eggs
Mix together using a food processor or mixer adding eggs last.
Pour into crust. Place a cookie sheet on the rack below with 1/2 inch of water(this is needed for moisture) I put a cookie sheet with water directly under my springform pan I wrapped the outside with heavy foil to prevent any water from getting inside.

1. Bake for 1 hour @ 300* Shut off oven , and don't open the door.
2. Keep oven door for an additional hour.
3. Open the oven door and keep cheesecake inside for the final hour **do not move cheesecake until the end of the third hour (This is a 3 hour process and well worth it). Refrigerate overnight or place in the freezer for 3 hours.

ENJOY!

Brownies for a Crowd

This is another great recipe from Sister's Cafe. I only had regular cocoa instead of the Dutch processed kind, it still turned out great. This recipe is a definite keeper.
Brownies for a Crowd (cookie sheet size)
submitted by Melanie
3 cups sugar
1/2 cup + 1 Tbsp cocoa (I prefer Dutch-it is darker)
1/2 tsp salt
1 1/2 cups melted butter
5 eggs
2 1/2 tsp vanilla
3 cups flour
Mix together and spread on a buttered cookie sheet (standard stainless steel). Bake in a preheated 350 oven for 30 minutes. Be sure to not overcook. Frost
Frosting:
1/2 cup butter
3 1/2 tsp cocoa (I used 6 TBLS of regular cocoa)
6 TBsp milk
1 tsp vanilla)
Powdered Sugar--I have never measured. I just add until I get the consistency I want. If it becomes too thick I just add a little more milk.
Mixl together butter and cocoa  ( I microwaved them for 1 minute and add powdered sugar,milk and vanilla. You can add nuts into the frosting or sprinkle on top if you would like.

Zucchini cake

Zucchini or Carrot Cake

This old standby from the 1960's freezes beautifully, frosting and all. Watching fat consumption? Replace up to half the oil with applesauce for a lighter dessert.
THis recipe makes 2 cakes and freezes well.
Ingredients
4 c flour
4 c sugar
2 t baking powder
2 t baking soda
2 t salt
2 t cinnamon
2 c salad oil (or 1 cup oil, 1 cup applesauce)
8 eggs
1 c broken walnuts
6 c zucchini, finely shredded (about 2 pounds) (works great with carrots as well)
Instructions
Heat oven to 325 degrees. Butter and lightly flour 2 13-by-9 inch sheet cake pans (or 4 9-by-9 inch square cake pans).

Using large stand mixer (like Kitchen-Aid brand), combine all dry ingredients until thoroughly mixed. Add zucchini, oil (or oil and applesauce) and eggs. Beat on low until mixed, then increase mixer speed to medium and beat for two minutes. Spread batter in pans.

Bake at 325 degrees until the cake centers spring back when touched lightly--about 45 minutes for large pans, 35 to 40 minutes for small pans. Allow cakes to cool in the pan on a cooling rack before frosting with Cream Cheese icing.

Notes
Cream Cheese Icing: Allow 2 3-ounce packages of cream cheese and one (1/2 cup) stick of butter to come to room temperature. Place in mixer bowl, and beat on high speed until combined. Add 2 teaspoons vanilla and 4 cups powdered sugar. Beat at medium-high speed until light and fluffy--2 to 4 minutes. Ice tops of cakes only. Sprinkle frosting with chopped walnuts.

Moist Chocolate Cupcakes

Finally a chance to try a new recipe. This last few weeks has been crazy with selling our house, looking for a new lot with acerage and moving into a rental.
We made these great cupcakes today. I saw them on my recipes Try them !!! It is great way to Jazz up those cake mixes.




Moist Chocolate Cupcakes and Chocolate Cream Cheese frosting
from Southern Living

Yield
Makes 2 dozen

Ingredients
1 (18.25-oz.) package German chocolate cake mix
1 (16-oz.) container sour cream
1/4 cup butter, melted
2 large eggs
1 teaspoon vanilla extract
Vegetable cooking spray
Preparation
1. Beat first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 3 to 4 minutes or until smooth, stopping to scrape bowl as needed.

2. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.

3. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.

Chocolate-Mint Cupcakes: Prepare Moist Chocolate Cupcakes as directed. Prepare Chocolate Buttercream as directed, stirring in 1/4 cup finely chopped thin crème de menthe chocolate mints. Spread cupcakes evenly with Chocolate Buttercream. Garnish with shaved or chopped thin crème de menthe chocolate mints, if desired. Note: For testing purposes only, we used Andes Creme de Menthe Thins.

Southern Living, MARCH
Chocolate Cream Cheese Buttercream

Yield
Makes 3 cups

Ingredients
1/2 cup butter, softened
1 (3-oz.) package cream cheese
1 (16-oz.) package powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
1 cup (6 oz.) dark chocolate morsels ( I used 1 Cup plus 2 TBL Cocoa
Preparation
1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth.

2. Microwave dark chocolate morsels in a microwave-safe bowl at MEDIUM 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Gradually add melted chocolate to butter mixture; beat until blended and smooth.

Lemon Cupcakes

After seeing the gorgeous photo of these cupcakes over at Real Mom Kitchen, I just had to make them. Today was a perfect day for a Lemon dessert. It is a great way to celebrate the warm weather.
Perfect Lemon Cupcakes from real mom kitchen
(printable version )
Cake:
1 package lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs
1 small package lemon instant pudding

Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick. For cupcakes, bake them at 350 degrees for 20 minutes (I was able to get 24 very full cupcakes from the recipe). For regular cake, pour into a greased 9x11 pan or two round pans. Bake at 350 degrees for 25-30 minutes. Don't over bake or the cake will be too dry! The toothpick test works to check to see if they're done. Mine were done in 20 minutes. If you slightly underbake them you could get a slight indentation in the middle of the cupcake that can be filled with icing. I didn't have that problem when I used a dark cupcake pan , and baked them until the toothpick came out clean.Lemon Buttercream Frosting:
1 cup (2 sticks) butter, very soft
6-8 cups powdered sugar
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest

Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Use and store at room temperature. (Don't refrigerate and it will last in a covered container for about three days.)

Raspberry Jello Cake

Raspberry Cake from Alicia's recipes and the Cooking with Alicia and Anne April Event

Cake
1 pkg. white or yellow cake mix

4 eggs

2/3 c. oil
1 pkg. raspberry Jello(3 oz.)

1 pkg. (10 oz.) thawed frozen raspberries

Instructions
Mix eggs, oil and thawed berries with the cake mix and jello mix. Mix 300 strokes by hand or 3 minutes with a mixer. Pour into 9 x 13 greased and floured pan. Bake at 325 degrees for approximately 50 minutes.

When cooled frost with a mixture of 3 ounce package softened cream cheese mixed with 1 teaspoon vanilla and 1 tablespoon butter or margarine. (I used a traditional cream cheese frosting)

I think this would be great with fresh whipped cream .... The cake is sweet and the berries were tart. My kids enjoyed it.