Sweet Tooth Tuesday -- Dump Cake

Last year G's class made a simple dump cake at school and it sound really good but I forgot about it until recently while at a friend's house. It is one of the most simple cakes and most of the time you have the ingredients in the pantry which is always good. '

I made this recently when my Mom came to visit and we all enjoyed it but it did make more than we could eat since I have hardly a sweet tooth right now.


Dump Cake
2 cans of pie filling (apple, pineapple, blueberry, etc)
1 yellow cake mix
2 sticks of butter

Pour pie filling into a greased 9x13 pan.
Mix cake mix and butter into a crumble and top the pie filling.

Bake at 350 for 40-50 minutes.

Serve with ice cream or whip cream.

Sweet Tooth Tuesday -- Whoopie Pies

I made Strawberry Whoopie Pies for Teacher Appreciation Week for G's 1st grade teacher. These were easy to make and turned out really cute! I used a Buttercream Icing as the filling and it made these cake/cookies really rich.

I didn't get any pictures of these either and they turned out really cute. :(


Whoopie Pies
1 boxed cake mix (I used strawberry)
3 eggs
1/2 cup water
1/2 cup oil

Preheat oven to 400
Line cookie sheet with parchment paper
In mixing bowl beat all ingredients on medium low speed until well combined
Drop by 2 tablespoonfuls onto cookie sheets, 2 inches apart
Bake 8-10 minutes, until puffed and toothpick inserted in center comes out clean
Cool on rack until completely cool

Buttercream Frosting Filling
1 cup unsalted butter, softened
3 cups confectioners sugar, SIFTED
1/4 teaspoon table salt
1 tablespoon vanilla extract
up to 4 tablespoons milk

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed.
Add 3 powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk and beat for 3 minutes.

If your frosting needs a more stiff consistency, add more sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

Chocolate Oreo Cake -- G's 7th Birthday

February 28, 2004 was an interesting day. It was a Saturday and we lived in San Antonio. Our goal that morning was to get a dresser for the nursery finished before E had to go to work, which we did and as a reward I went to Krispy Kreme and purchased a TON of donuts because I was craving them (which is weird cause I dislike those donuts). E went to work and I finished getting the nursery ready and even though I didn't feel good, we went out to dinner that night with friends. Little did we know that it would be our last dinner out before Baby G arrived. We arrived at the hospital at 1:30 am on February 29th and at 12:31 pm G arrived. 6 lbs, 14 ozs and 19.5 inches long. What a great day that was. We had our Leap Day Baby!

G is now starting to understand the Leap Day Birthday being every 4 years and he isn't a big fan as of now. But I am sure that he is just in a phase and he will understand that it is a unique birthday. We do family dinners/birthday parties for him during the "off" years and then a big party for him on the Leap Years. So, this year we had family and our dear friends over for an easy hot dog dinner with a really good chocolate cake.

I found an Oreo cake recipe awhile back and showed it to G and asked if he was interested in it. He was but he wanted a few changes and of course I made them. The cake was really moist and the frosting was good -- a bit thinner than I thought it would be but still good.

(he is already planning his "2nd Birthday Party" for next year -- Harry Potter theme)

Chocolate Oreo Cake

Adapted from: http://www.dozen/

Cake
18 full-sized Oreos or one 8oz package of mini Oreos crushed
1 package (18oz) of chocolate cake mix
1 package (3.4oz) of instant chocolate pudding

1 cup water (room temperature)
1/2 cup vegetable oil
3 large eggs, at room temperature

Frosting
2/3 cup unsweetened cocoa powder
6-8 tablespoons boiling water (plus additional, if needed)
1 stick of salted butter, at room temperature
3 cups powdered sugar, sifted (plus additional, if needed)
2 teaspoon pure vanilla extract

Preheat the oven to 350F. Spray two 9" cake pans with Baker's Joy or grease with shortening and dust evenly with flour, tapping out the excess. Set the pans aside.

Grind the cookies in a food processor and process them until you have a fine crumb. You need 2 1/4 cups of crumbs total. Set aside.

Place the cake mix, water, eggs, and oil in a large mixing bowl and mix on low speed for 1 minute and scrape the bowl and blade. Increase the speed to medium and mix for another 2 minutes and scrape the bowl and blade. The batter should look evenly colored. Add the cookie crumbs and mix on low for 15 seconds or so until all the crumbs look evenly distributed.

Pour the batter evenly between the two pans and smooth the tops. Bake both pans in the oven, side by side, and bake about 25-30 minutes until a cake tester in the center of the cake comes out clean. Remove the cakes from the oven and cool on wire racks for 10 minutes. Run a knife around the edge of the pans and invert onto the rack. Then invert each cake again so they continue to cool right-side-up. Allow to cook completely 30 minutes more.

Frosting
Place the cocoa powder in the mixing bowl of your stand mixer and pour the boiling water over it. Stir the cocoa and water with wooden spoon or rubber spatula until it comes together to create a soft mass. Add the butter and blend on low with the paddle attachment on low speed until the mixture is smooth and well combined, about 30 seconds. Add the vanilla and mix for 30 more seconds. Scrape the bowl and blade.

Add 1 cup of powdered sugar and beat on low speed until all the sugar is incorporated. Repeat with the other 2 cups. Scape bowl and blade. Increase the speed to medium and beat until the frosting has lightened in color and is fluffy, about 2 minutes more. Add more boiling water, a teaspoon at a time, or more powdered sugar, a tablespoon at a time, if the frosting is too thick or too thin.

Assembly
Place one half of your cake on your cake plate and top with some frosting and smooth to about 1/2 from the edge. Repeat the process with the remaining layer. Then frost the top and side of the cake. Decorate the cake with reserved cookies, and cookie crumbs, or any way you wish.

Sweet Tooth Tuesday -- White Butter Cake w/Vanilla Buttercream

E just celebrated his birthday and he is a fan of a plain white cake with white frosting. No frills just a basic cake. I normally use a cake mix but this year I decided that I would make him a full from scratch cake. The least I could do with him turning (gasp) 42! :) Love ya honey.

I found this recipe from Joy of Baking and it was a good cake (a touch more work than I thought it would be and I realized I need multiple mixing bowls for my stand mixer).

White Butter Cake
http://www.joyofbaking.com/

2 large eggs, separated
1 3/4 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated white sugar, divided
1 teaspoon pure vanilla extract
1/2 cup milk
1/8 teaspoon cream of tartar

Preheat oven to 350 degrees F and place rack in center of oven. Butter and flour two - 8 inch round cake pans. Line bottoms of pans with parchment paper and grease and flour parchment paper.

While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

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

In bowl of electric mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup of the sugar and beat until light and fluffy (about 2-3 minutes). Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.

In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.

Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 20 - 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan.


Vanilla Buttercream
http://www.foodnetwork.com/

3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream


In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Sweet Tooth Tuesday -- Snickerdoodle Cupcakes

Recently, I told you about a wonderful blog -- Confessions of a Cookbook Queen. I am a big fan of not only Kristan but a fan of anything Snickerdoodle. This is my fave cookie and I will try anything that is labled snickerdoodle. (By the way -- Ben & Jerry make a great ice cream).

I have had this recipe bookmarked for awhile now and decided to make it for dessert on Christmas Eve since we were having friends over for dinner. My best friend SB and her family came to dinner and her hubby is another snickerdoodle fan. I must say if he continues his jokes on me, I will no longer share my wonderful treats with him. (Officer B, you need to behave!)
We enjoyed a snickerdoodle cake for dessert (I ran out of cupcake liners) and then I sent home with Officer B some snickderdoodle cupcakes.


Snickerdoodle Cupcakes/Cake with Cinnamon Cream Cheese Frosting
http://www.confessionsofacookbookqueen.blogspot.com/



Cupcakes
1 1/2 cups all purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon cinnamon (I used 2)
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract (I used 3)
1 1/4 cups milk


Cinnamon Cream Cheese Frosting
1 package cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
3 cups powdered sugar
1 teaspoon cinnamon (I used 2)
Touch of milk (I added this)


Preheat oven to 350. Line muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.

Using stand mixer cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl when needed. Beat in vanilla. Reduce speed to low. Add flour mixture in batches, alternating with milk, and beating until combined after each.

Divide batter evenly among lined cups, filling each three quarters full. Bake, rotating tins halfway through, until a tester inserted in centers comes out clean, about 20 minutes. Transfer to wire racks to cool completely before removing cupcakes.

You can also make 12 cupcakes plus one single layer cake or two single layer cakes.

TO MAKE FROSTING: Place the cream cheese and butter in a large mixing bowl. Blend on low speed until combined, 30 seconds. Stop the machine. Add the powdered sugar, a little at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the cinnamon, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more. I did add a touch of milk to make the frosting a touch thinner and blend it together better.









Linked up at:

Candy Cane Cake

This is a quick cake recipe that I found at http://www.bettycrocker.com/. It uses a cake mix and just a few extra touches and turns out to be a pretty cake. My entire house smelled like peppermint and the cake turned out really pretty. We gave it to our neighbors as a gift.

Candy Cane Cake
www.bettycrocker.com

Cake
1 box Betty Crocker® SuperMoist® white cake mix, prepared according to directions on box
1/2 teaspoon red food color
1/2 teaspoon peppermint extract

White Icing
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired

Decoration
Crushed candy canes or crushed hard peppermint candies

Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.

Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.

In small bowl, mix icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy. Store loosely covered.


Linked up at:

Sweet Tooth Tuesday -- Leftover Halloween Candy Vanilla Bundt Cake

I found this last year and haven't had the chance to make it yet. But I do plan on making it with the leftover candy this year.

Leftover Halloween Candy Vanilla Bundt Cake
Found at: hhtp://noblepig.com

2 cups all purpose flour plus more for tossing in candy
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg, room temperature
2 egg whites, room temperature
3/4 cup whole milk
2 teaspoons vanilla extract
1-3/4 cup Halloween candy, chopped
Powdered sugar, optional

Here's the candy: Whoppers, chocolate-peanut butter eyeballs, M&M's, Butterfinger, Milk Duds, Nestle Crunch Bars, Milky Way, Snickers and Reese's Peanut Butter Cups.

Chop up all the candy with the exception of the M&M. Use 1-3/4 cups chopped candy. Toss candy in all-purpose flour in the hopes it would help it not all sink to the bottom of the pan.

Combine flour, baking powder and salt; set aside.

Cream butter and sugar until fluffy; about 3 minutes. Add the egg and egg whites and mix until fully combined. Add the milk and vanilla extract, continue to mix until fully combined.

Add dry ingredients and mix until incorporated but do not overmix. Fold in chopped candy.

Pour batter into a greased and floured bundt pan and bake in a 350 degree oven for 40-50 minutes or until a toothpick comes out clean.

Let the cake cool completely on a wire rack before removing from the pan.

Dust with powdered sugar if you choose.

***************************************************************************************


This was a gift from my BFF for my birthday last week. I just love it and it held my bday cake very well.

Planters Punch Cake & A Cocktail

Recently, I came across a blog called "Lick The Bowl Good" and while browsing through Monica's site (BTW she is a fellow Texan) I came across a receipe that I bookmarked because I knew that I would have to make it. Planters Punch Cake has rum in it and being a fan of rum, knew it was a must try. I made this and took it to a Labor Day BBQ and then will be taking it to a work luncheon soon as well.

It is a light cake and has a nice citrus flavor -- I used an orange flavored rum that is a fave of mine (see below for a drink receipe)

Planters Punch Cake

•1 (18.25 oz.) package yellow cake mix
•1/2 cup pineapple juice
•1/2 orange juice
•1/4 cup light rum (I used orange rum)
•1/4 teaspoon rum extract
•3 tablespoons grenadine syrup
•1/3 cup butter, softened
•2 eggs
Heat oven to 325 degrees F. Grease and flour a 10 or 12 cup Bundt pan.

In a large mixing bowl, mix all the cake ingredients. Mix on medium speed for 2 minutes. Spoon into prepared pan.

Bake for 50-55 minutes or until a toothpick inserted in center of cake comes out clean. Cool 10 minutes then remove from pan. Place on rack and cool completely. If desired, drizzle with Vanilla Glaze.


Vanilla-Rum Glaze

•1 cup sifted powdered sugar
•2 Tbsp. butter, softened
•1/4 tsp. vanilla extract
•1/4 tsp. rum extract
•1-2 Tbsp. milk
In a medium bowl, mix sugar and butter. Add vanilla and rum extract. Gradually add milk until desired consistency is achieved. Mix until smooth.

For a thinner consistency, add more milk. For a thicker glaze, add more sugar.

Apply glaze to cake and let it set before serving.

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Orange Rum Cocktail

Large glass w/ice
Orange Rum (Bacardi O)
7-Up
Slice of Orange

I tend to like a bit more rum and will use 2 shots over the ice and then add 7-Up and an orange slice. You can add a cherry or grenadine syrup as well (just a touch of syrup)


(this drink is from a recent happy hour at Third Base Sports bar, when I went out with the girls)

Pioneer Woman Rocks!

I just love Pioneer Woman and her cookbook is just amazing! Recently, I made the Chocolate Sheet Cake recipe to take to work my manager's birthday. It was very easy and so dang chocolately and good. I really liked it being cooked in a sheet pan because it was a thinner cake and because it is rich I don't think I could have a really big piece. (and I really like chocolate)

I highly recommend everyone buying Ree's cookbook and visiting her blog. There is so many great ideas there and she is an amazing writer. http://thepioneerwoman.com/

Chocolate Pound Cake with Fudge Glaze
This recipe is from Mommy's Kitchen





Pound Cake Batter:

3 sticks margarine or butter
3 tsp vanilla
3 Cups sugar
(do not substitute with Splenda)
1/2 C Cocoa
5 Eggs
1/2 tsp Baking Powder
3 Cups All Purpose Flour
1 Cup Milk (Preferably Whole Milk)

Preheat oven to 325. Grease and flour bundt pan, set aside. Cream butter in large mixing bowl. Add sugar, beat until light and fluffy. Add eggs, one at a time, beating well after each addition. In separate bowl, stir together flour, cocoa, and baking powder. Measure milk and stir vanilla into it. Add milk and dry ingredients alternately, mixing after each addition. Pour into pan and bake for one hour and twenty minutes. Let cool for ten minutes before removing from pan and allowing to cool completely before adding glaze.

Fudge Glaze:

1 1/2 Cups Sugar
7T Milk
1/4 tsp salt
2 T Shortening
1 tsp vanilla
2 T Margarine
1/2 Cup Cocoa

Combine sugar, cocoa, milk, shortening, margarine, and salt in heavy saucepan. Bring to a rolling , stirring constantly. Once it reaches a boil, allow to boil without stirring for two minutes, no more. Remove from heat and add vanilla. Stirr until cooled just slightly. Spoon over cooled cake.


This was a good cake, a bit dry but wasn't too sweet and didn't have an overpowering choclate flavor.

Cream Cheese Pound Cake - Moist and Yummy!

I really wanted a pound cake yesterday and didn't like the recipe that I had in my binder. So, I did what I do when I need a new recipe - look through my favorite blogs and cookbooks - but I didn't find anything that I wanted so I then googled pound cake. LOL

I found a website called Recipes 4 Cakes -- http://www.recipes4cakes.com/

They have a Cream Cheese Pound Cake that looked good and I had all of the ingredients for it, so I set out to make it and I must say it came out really well. Not too sweet, very moist and since I added a bunch more vanilla it has a nice vanilla flavor. And I don't use the vanilla you find at the grocery store. I use a clear vanilla from Mexico. It is pure, strong and wonderful. Can't wait to get more from my Mom & Dad (they just got back from a trip to the Texas/Mexico border).

Here is the recipe that I found yesterday - It did take longer than the hour it said, more like an hour and half. But all ovens & pans could make that be different. I suggest check it at an hour and then every 5 minutes after that.

Cream Cheese Pound Cake Recipe
Recipe by: PAT HERRINGTON at http://www.recipes4cakes.com/

1 tub (8oz) Cream Cheese, softened
3 sticks Butter, softened
3 cups Sugar
6 Eggs at room temp
3 cups Plain Flour
1 tsp Vanilla (I used 1 Tablespoon of pure vanilla)
1 tsp Salt


Oven Temp ~ 325° Baking Time ~ 1 Hour
Pan Type ~ 10 inch tube pan

Preheat oven, Grease and flour pan.
Soften margarine and cream cheese.
Cream together well.
Add sugar and continue to cream.
Add eggs one at a time.
Cream together good.
Add flour slowly to the mixture.
When mixed well add the vanilla and salt.
Mix well.
Pour into prepared pan and bake until knife inserted into the center comes out clean.
Careful not to over bake.



And you can tell that we have enjoyed it - I made it yesterday and half of it is gone. We have eaten all of it except one slice that I gave to my co-worker.

Red Velvet Cake Balls

This year I decided that we needed red velvet cake balls for the Christmas holiday. These are yummy, moist and wonderful!!! I first had these when my co-worker made them and have seen them now on many foodie blogs. http://www.bakerella.com/ has some wonderful ideas for cake balls and you can do any type that you want - carrot cake, chocolate, strawberry, etc.



Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)