Lemon-Guava Pound Cake

My mother-in-law made some yummy cakes, but this one is my favorite because it is so different from other pound cakes.  Her original recipe (a special shout-out to my sister-in-law Gayle for providing the recipe since Verna Mae kept recipes in her head!) is Lemon-Apricot Pound Cake, but one time I had some guava nectar at the house that I needed to use and I thought I would try it with this recipe.  Oh goodness.  So moist and delicious.  I. Can't. Even.

Ingredients:

1/2 cup sugar

1 Duncan Hines Lemon Supreme Cake Mix

3/4 cup coconut oil (or Crisco oil)

1 cup guava nectar (or apricot)

4 eggs

Glaze:

2 cups powdered sugar

juice from 2 lemons*

1.  Mix cake, sugar, oil and nectar together.  Add eggs one at a time.  

2.  Bake in a greased tube or bundt pan at 325 degrees F. for approximately 1 hour.

3.  Mix glaze ingredients and pour over warm cake.

NOTE:  I had no lemons when I made this today, so I substituted a few drops of lemon essential oil, about a tablespoon of leftover guava nectar and enough milk to get the glaze consistency that I needed.  Goodness, that was some tasty stuff!

Source: Verna Smith Jenkins.

Fudgy Flourless Chocolate Cake

I have a couple of dinner guests tonight--sweet missionaries from my church--and there is some gluten and dairy intolerance.  Makes for a lot of fun figuring out something to prepare for dinner. Fortunately (or not) the world seems to be going gluten- and dairy-free so there is a plethora of recipes out there.  I found this one via Facebook and thought I would give it a whirl.  It's a little bitter for my taste, but I am going to use a berry compote to sweeten it up.  Hope it works!  By the way, that is not a giant fork on the plate, but I did serve small wedges of the cake.

Ingredients:

1 15-oz. can black beans, drained & rinsed

1/2 c. unsweetened cocoa powder

1/2 c. (about 4-5 large) egg whites

1/3 c. unsweetened applesauce (I used regular Cinnamon applesauce because that is what I had in my pantry)

1/3 c. canned pure pumpkin (I used fresh from my freezer)

1/4 c. Truvia spoonable calorie-free sweetener

1 1/2 t. baking powder

1 t. vanilla extract

1/4 t. salt

3 T. mini semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees. line a 9" round cake pan with foil and generously spray with nonstick spray.
2. Place all ingredients, except chocolate chips, in a food processor.  Puree until completely smooth and uniform.
3. Fold in 1 T. chocolate chips (hmm...this could be why mine wasn't sweet enough.  I dumped 2 T. before I looked back at my recipe.)
4. Spread mixture into the baking pan and smooth out the top.
5. Evenly distribute the remaining chocolate chips over the top and lightly press into the batter.
6. Bake until a toothpick inserted in the center comes out clean, about 35-40 minutes.  I used convection bake for about 28 minutes.
7. Let cool completely, about 1 hour.
8. Makes 8 servings.  Top with fresh fruit, compote, whipped cream--use your imagination.
9. Refrigerate leftover cake.  I will be serving mine chilled.  I think it will taste better.

SOURCE:  Hungry Girl via Facebook.

White Texas Sheet Cake

White Texas Sheet Cake.  Hmmmm.  For a southern girl who has only had the chocolate version, this seemed a bit unnatural, but I was game, so I tried the recipe for my daughter's 27th birthday.  Oh. My. Goodness. Gracious.  It was so good, and we were all snatching little pieces of it the rest of the evening.  I had to give half to my daughter to take home because I knew I would not be able to stay away from it.  Enjoy this.  And definitely use the coarse sugar sprinkles.

Ingredients:

1 c. butter

1 c. water

2 c. flour

2 c. sugar

2 eggs, beaten

1/2 c. sour cream

1 T. almond extract

1 t. baking soda

1 t. salt

FROSTING: (Mix well in large bowl. Frost cooled cake.)

1/2 c. butter

1/4 c. milk

4 1/2 c. powdered sugar

1/2 t. almond extract

1.  Combine dry ingredients in a large mixing bowl.

2.  In a saucepan, bring water and butter to boil and add to dry ingredients.

3.  Mix eggs and sour cream together in a small bowl and add to mix, along with almond extract.

4.  Pour into a jelly roll pan and bake at 375 degrees F. for 20 minutes.

5.  Cool and frost. Coarse sugar sprinkles are great on top.

SOURCE:  Shawni Pothier

Fluffy Yogurt Frosting

This is a recipe that my mom used to make. It is just whipped cream with yogurt folded in. It is a light alternative to heavy frosting recipes. However, it is a pretty soft consistency and is best suited for sheet cakes or 9x13 baked cakes. You can change the flavor of the frosting by using different yogurt flavors and I like to garnish the cake with fresh fruit that corresponds with the yogurt I use.

Ingredients:
1 pint of heavy whipping cream (2 Cups)
1/4-1/2 C. powdered sugar (depending on how sweet you want it)
1 or 2 containers (6-12oz.) of yogurt (flavor of your choice)

In a stand mixer of with a hand mixer, whip the heavy cream with the powdered sugar until stiff peaks form.
Fold in the yogurt.
Spread on your cake and garnish with fresh fruit. (refrigerate the leftovers-including the frosted cake)

Tres Leches Cake

Has anyone out there noticed that I post a lot of recipes for Hispanic foods?  We lived in El Paso, Texas for 6 1/2 years--right there on the US/Mexico border. Oh my yum!  Last night we had the sister missionaries over for dinner.  One of them had completed her mission and was heading back home to Arizona this week. She wanted her last dinner appointment in her mission to be at our house and she wanted a fiesta!  So cool that both missionaries are Hispanic.  They know how much we love Mexican food so I was happy to oblige. Chile Rellenos, Spanish Rice, Frijoles Charros and Tres Leches Cake.  The rellenos were homemade, but I bought my favorite rice and someday I will learn to make the beans, but for now canned is great.

For those who have never had Tres Leches (3 milks), this cake is meant to be soggy.  If yours turns out dry, you didn't make it right.  Just sayin'.

Ingredients:

3/4 cup butter, softened

1 1/2 cups sugar, divided (or not.  I forgot to divide, so my cake was a little sweeter.  Who cares?)

1 1/2 t. vanilla extract, divided

5 eggs

1 1/2 cups all-purpose flour

1 1/2 t. baking powder

1 t. cream of tartar

1 cup whole milk (I had 2% and it was fine)

1 12-oz can evaporated  milk

1 14-oz can sweetened condensed milk

2 cups heavy cream

1 T. rum (we don't drink so I used 2 T. rum flavoring--I Googled this)

Fresh fruit for garnish--I recommend mango, blueberries, strawberries, kiwi combined.

I cut them up a little bigger than a dice.  Leave the blueberries whole.

1.  Preheat oven to 350 F.  Grease and flour a 13 x 9 baking dish.  I like using glass for this, so I adjusted the oven temp to 325.

2.  Combine butter and 1 cup sugar in a large bowl.  Beat with a mixer at medium speed until fluffy.  Add 1 t. vanilla.  Beat in eggs one at a time, mixing well.

3.  Combine four, baking powder and cream of tartar.  Add to slowly to butter mixture and beat well. Spread batter in pan.  Bake 25-30 minutes, until a wooden pick inserted in the center comes out clean.  Set aside to cool.

4.  Stir together milk, evaporated milk and condensed milk.  Pour 3 cups over cake*.  Reserve remaining milk mixture to serve with cake.  Refrigerate cake.

5.  Combine heavy cream, remaining 1/2 cup sugar, remaining 1/2 t. of vanilla and rum or rum flavoring. Beat until thick and spread over cake.  Refrigerate until ready to serve.

6.  Pour leftover milk mixture onto dessert plates.  Slice chilled cake into squares and place on plates. Garnish with fresh fruit, if desired.  Serves 16.

Source:  I clipped this from a magazine, so I am guessing Better Homes & Gardens.

*no need to poke holes in the cake before you pour your milk mixture over it.  The cake does absorb the liquid very easily.

Apple Cobbler Cupcakes with Pumpkin Pie Frosting

Made these for a school party.  A mouthful of fall flavors!

Cupcakes

Ingredients:

1 1/2 c. flour
1 1/4 t. baking powder
1/4 t. baking soda
1/2 t. ground ginger
1/2 c. unsalted butter, room temperature
3/4 c. brown sugar
1/4 c. sugar
2 eggs
1/2 c. sour cream
1/4 t. lemon extract
2 1/2 c. apples, roughly chopped and loosely packed

Directions:

1.  In a medium-sized bowl, whisk flour, baking powder, baking soda and ginger.
2.  Beat butter and sugars in a large bowl until light and fluffy.
3.  Beat in eggs, sour cream and lemon extract until blended.
4.  Mix in flour mixture.
5.  Fold in apples.
6.  Divide batter evenly among 12 cupcake liners (they will be filled almost all the way to the top).
7.  Bake at 350 degrees for about 25 minutes or until a toothpick comes out of the cupcake clean.

Pumpkin Pie Frosting

Ingredients:

3/4 c. sugar
1/2 t. salt
1 1/2 t. pumpkin pie spice
2 large eggs
15 oz. canned pumpkin
12 oz. evaporated milk

Directions:

1.  Preheat oven to 425 degrees.
2.  In a large bowl, beat eggs.
3.  Stir in sugar, salt and pumpkin pie spice.
4.  Mix in pumpkin.
5.  Mix in evaporated milk.
6.  Pour into 9" pie plate.
7.  Bake for 15 minutes.
8.  Reduce heat to 350 degrees and bake for another 40-50 minutes, until a toothpick comes out dry.
9.  Remove from oven and leave on counter for two hours before use.

*Put "pumpkin pie" into a piping bag or ziplock bag with a hole cut out.  Pipe frosting onto cupcakes.

Notes:

While you can load a slice of pie directly into the piping bag, I found that the pie piped better if I put it in a large mixing bowl and beat it for about thirty seconds to evenly distribute any moisture before loading it into my bag.

Source:  cupcakeproject.com

Peek-a-boo Pumpkin Cake

There's a pleasant surprise baked into every slice of this fall-inspired pound cake....a pumpkin!  Everyone will be asking, "How'd you do that"?

For the pound cake:

1 (14 oz) box pumpkin bread mix
1 (16 oz) box pound cake mix
Orange food coloring

For the icing:

8 T. (1 stick) butter
3 1/2 c. powdered sugar
3 T. evaporated milk
1 t. vanilla
1/2 c. chopped pecans (optional)

Directions:

1.  Mix up pumpkin bread ingredients according to the directions on the box.  Add orange food coloring to make it more "pumpkin-y" looking (less brown).

2.  Bake in a 9x5 inch loaf pan according to directions.  Remove from oven before completely done, about 8-10 minutes less than instructed.  Let cool, remove from pan and refrigerate for up to four hours.  Cut cold pumkin bread into large slices.  Cut pumpkin shapes from slices.  Align them (vertically) down the center of a lightly greased and floured 9x5 inch loaf pan.

3.  Make pound cake batter according to the directions on the box.  Pour over your pumpkin bread cutouts in the pan, making sure to cover the tops of the pumpkins.  You may have more pound cake batter than you need.  Try not to overfill the pan.  Bake according to the directions on the box.  Let cool when done.

4.  Put powdered sugar in a mixing bowl.  In a saucepan, melt butter and boil, stirring until it starts to brown and form dark flecks on the sides and bottom.  Remove from heat.  Pour the melted brown butter and flecks over the powdered sugar.  Add the evaporated milk and vanilla.  Stir until combined and creamy.  Add more powdered sugar if it appears too runny or more evaporated milk if it seems too stiff.

5.  Remove baked and cooled pound cake from pan and top with brown butter icing.  Add chopped pecans, if desired.  Cut into slices and delight your guests with the pumpkin-shaped surprise that peeks out from inside!

Source:  sheknows.com

Halloween Poison Cake

You know, it's scary how many Halloween recipes you can find on Pinterest.  All the boys and ghouls are pinning all their faves for their upcoming spookiest soirees.  Every year I get so excited and say "This is the year I am going to host a "Tim the Tool Man Taylor"  monster bash!"  And every year I don't.  Maybe next year.  Anyway, here is a sweet treat you can try out, the trick is trusting the conversion equivalents.  The source for this recipe has included both, but I think next time I make this I will tweak it.

Ingredients:

375 grams sugar (2 cups)

250 grams soft unsalted butter (9 oz.)

3 large eggs

250 grams all-purpose flour (1 3/4 cup)

1 1/2 t. baking powder

pinch of salt

250 ml  milk, room temperature (1 1/8 cup)

2-3 t. almond extract (or vanilla or mint )

Green food coloring, to desired color

Cocoa Icing:

1 cup or more of powdered sugar

Unsweetened cocoa powder, about 1/2 a cup

A few T. boiled, lukewarm water (not sure how this makes a difference.  I just used tap water.)

1.  Preheat oven to 350 degrees F.

2.  Line a 9 x 13 pan with parchment (I used baking spray with flour).

3.  In a large bowl, sift together the flour, baking powder and salt.  Set aside.

4. In another bowl, cream together the butter and sugar.  Add the eggs one at a time, mixing well each time.  Scrape down the sides when needed.

5.  Add the flour mix to the creamed mixture alternately with the milk, mixing well.

6.  Stir in the almond flavoring.  Next add green food color.  Don't use too much since the color will darken as it bakes (it really does!).

7.  Pour the green batter in the cake pan and smooth with a rubber spatula.  Place cake on lowest rack in oven to prevent over-browning. Do this for sure.  I didn't and ended up with a zombie cake top  Bake for about 40-60 minutes, until a cake tester comes out clean.

8.  Transfer cake to a cooling rack and cool completely before frosting.  Cut the cake into squares.

ICING:

Mix ingredients together in a bowl, adjusting liquid/sugar depending on desired consistency.  It should have a thick pouring consistency that is easily spread with a spatula.

SOURCE:  Cake Journal.

Brown Sugar Pound Cake

I just have to say that this is a moist, delicious slice of old fashioned goodness.  I used the entire recipe of the drizzle sauce because I need a high ratio of icing to cake but you can just drizzle it and save the extra to serve over ice cream, etc..

Ingredients:

Cake:

1 1/2 c. butter, softened
2 c. light brown sugar, packed
1 c. granulated sugar
5 eggs
3 c. all purpose flour
1 t. baking powder
1/2 t. salt
1 c. whole milk (I used 1%  because that's what I keep in my fridge)
1 8 oz. bag of toffee bits
1 c. pecans, chopped
1 recipe caramel drizzle


Directions:

1.  Preheat oven to 350.  Spray a 12 cup Bundt pan with nonstick baking spray with flour.  Set aside.

2.  Beat the butter until creamy.  Add sugars, beating until fluffy.  Add eggs, one at a time, beating well after each addition.  In a medium bowl, combine flour, baking powder and salt.  Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture.  Beat until just combined.  Stir in toffee bits and pecans.

3.  Spoon batter into prepared pan.  Bake until a wood pick inserted near the center of cake comes out clean, 75-85 minutes.  Let cake cool in pan for 30 minutes.

4.  Remove from pan, and let cool completely on a wire rack.  NOTE:  Don't freak out if some of the cake sticks.  GOOD NEWS!!  You get to cover all the imperfections with yummy caramel!

5.  Spoon caramel drizzle over cooled cake.

CARAMEL DRIZZLE:

Ingredients:

1 14 oz. can sweetened condensed milk
1 c. light brown sugar, packed
1 T. butter
1/2 t. vanilla

Directions:

1.  In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking constantly.

2.  Reduce heat, and SIMMER for 5 minutes, whisking constantly.

3.  Remove from heat; whisk in butter and vanilla.

NOTE:  Make sure you drizzle the caramel while it's still HOT.  When cooled the caramel does somewhat harden.

Source:  The Taste of the South's Southern Cakes Magazine

Vanilla Fondant

When I first began decorating cakes in earnest I wanted to try my hand at fondant.  But I had always heard that store-bought fondant tasted, well, icky.  Plus, it was expensive.  So I checked out cakecentral.com to see if I could find a fondant recipe.  I was a little intimidated, but decided to forge ahead anyway.  Well, I hit the jackpot with this recipe because it has turned out every single time and I always get compliments on it's flavor and texture.  Many people try the popular marshmallow fondant recipe that's floating around but, to me, that thing is just a messy headache.  This recipe may take longer and have more ingredients but I find it far superior to the marshmallow fondant.  Once you've made it a couple of times, it's a piece of cake!  Get it?

Yes, the pancakes, butter, egg, and bacon are all made out of fondant.  I made this cake for one of my son's birthdays.  one of my favorite cakes to date!  So much fun.

Ingredients:
1/2 cup milk
3 pkg. plain gelatin (6 tsp.)
1 cup light corn syrup
3 Tbsp. salted butter
3 Tbsp. glycerin
2 tsp. vanilla
dash salt
3-4 pounds powdered sugar

1.  Combine the milk and gelatin in a double boiler and allow to set until firm.  Then simmer the water and cook gelatin until it is dissolved.
2.  Add the corn syrup, butter, glycerin, vanilla, and salt and cook until the butter is almost completely melted, stirring frequently.  Set aside to cool.
3.  Put TWO pounds of powdered sugar in large mixer bowl.  Strain the gelatin mixture into the powdered sugar.  Mix slowly with a batter blade until just combined.
4.  Change to the dough hook attachment.  Slowly add 1-2 pounds powdered sugar.  The amount will depend on the humidity where you live.  I never get to 2 pounds.  You want the fondant to be firm and barely sticky.
5.  Scrape fondant onto a heavily-powdered-sugared surface and knead it for a few minutes.
6.  Take two pieces of plastic wrap, about 2 feet each, perpendicular to each other.  Spray lightly with nonstick spray.  Place fondant in center and fold wrap over fondant.  Store this in a large ziploc bag or large airtight container.  Allow to set for 24 hours before using.

Source:  cakecentral.com

Serious Buttercream Frosting

Serious....because I got it from a great cake and frosting YouTuber by the name of SeriousCakes.  I remember the first time I found her on YouTube.....I was a nursing mom and would watch her tutorials in the middle of the night on my phone while I nursed my fifth child.  Good memories, albeit sleepy ones.  I love this recipe.  It's easy and it always turns out great for me.

I used this recipe to frost and decorate this cake I made for my mom a few years ago.

Ingredients:
22 Tbsp. salted butter, softened
2/3 cup Crisco shortening
5-7 Tbsp. heavy cream
2 tsp. clear vanilla
2 pounds powdered sugar
1-3 Tbsp. light corn syrup

1.  Cream the butter and shortening together in a mixer with the blade attachment.  You want the mixture to be pale yellow, almost white.
2.  Slowly add the cream while the mixer is going on a low speed.  Add in the vanilla and mix until blended.
3.  Very slowly (or you will be overtaken by a cloud of sugar dust) add the powdered sugar.  Be patient; this takes a while.
4.  Add the corn syrup slowly while the mixer is on low speed.
5.  Cover immediately with plastic wrap or transfer to an airtight container.

Notes:

• If you don't have clear vanilla, you can use regular.  It does affect the color slightly but I often use regular vanilla and it's fine.
• It's great for decorating with bags and tips.
• Makes enough for me to frost a layer cake plus 4-5 disposable icing bags (of course, this depends on how thick you apply frosting to your cake).

Source:  SeriousCakes on YouTube, you really should check out her tutorials!

Caramel Pumpkin Italian Cream Cake

Don't let the length of this recipe stop you from trying it.  It comes together pretty easily and is so moist and delicious.  It got rave reviews at a church function.

Ingredients

Cake:

2 c. pecan halves

2 c. sweetened flaked coconut, divided

1/2 c. plus 2 T. shortening

1/2 c. plus 2 T. butter, softened

1 1/2 c. sugar

1 c. light brown sugar, packed

6 eggs, separated

1 1/4 c. canned pumpkin

1 t. cinnamon

1 t. nutmeg

2 t. vanilla

2 1/2 c. flour

1 1/4 t. baking soda

3/4 t. baking powder

1/2 t. salt

1 c. buttermilk

Caramel Frosting:

1/2 c. butter

1 c. light brown sugar

1/4 c. heavy cream

1/8 t. fleur de sel or other coarse sea salt

1 t. vanilla

2 c. sifted powdered sugar

Cream Cheese Frosting:

1/2 c. butter, softened 

1 (8 oz) pkg. cream cheese, softened

4 c. powdered sugar

1 t. vanilla

Directions:

1.  Preheat oven to 350 degrees.  Place pecans in a single layer on a baking sheet and toast for 10 to 15 minutes or until golden brown and fragrant.  Reserve 8-10 halves for decorating the top, then finely chop the remainder.  Set aside 1 c. chopped for the cake batter, then place the remaining chopped pecans in a samll bowl.  Toast 1 c. coconut in a nonstick skillet over high heat until golden brown, about 3-4 minutes, stirring often.  Reserve remaining coconut for cake batter. Place the toasted coconut in the bowl with the pecans and mix.  Set aside.

2.  Cream the shortening, butter, sugar, and 1 c. light brown sugar together until fluffy on medium speed.  Add egg yolks, one at a time, until incorporated.  Beat in the pumpkin, cinnamon, nutmeg, and 2 t. vanilla until well mixed.

3.  Sift together the flour, baking soda, baking powder, and 1/2 t. salt.  Add to the butter mixture alternately with the buttermilk.  Stir in 1 c. reserved (untoasted) coconut and the reserved 1 c. chopped pecans.

4.  Beat the egg whites until stiff in a medium bowl.  Gently fold into batter.  Divide the batter equally among 3 (9 inch round) cake pans that have been sprayed with nonstick cooking spray and lined with parchment paper or wax paper.  Bake at 350 degrees for 30-35 minutes, or until toothpick inserted in center comes out clean.  Cool completely on wire rack.

5.  When cakes are completely cool, make the caramel frosting. Place 1/2 c. butter, 1 c. light brown sugar, 1/4 c. heavy cream and the fleur de sel in a medium heavy saucepan over medium-high heat.  Bring to rapid boil and boil for 1 minute while stirring constantly.  Remove from heat and beat in 1 t. vanilla and 2 c. powdered sugar with a handmixer on medium speed until mixture is thick and spreadable.  Immediately spread half of the frosting on the first cake layer that has been placed on cake plate or cardboard cake round, bottom side up (flat side up).  Place the second layer on top, bottom up, and spread the remaining frosting to the edges.  Place the third layer on top, bottom side up.

6.  Make the cream cheese frosting.  Beat the butter and cream cheese until creamy and fluffy with the whisk attachment on high speed.  Gradually beat in the powdered sugar until fluffy and smooth.  Beat in vanilla.  Frost the outside and top of cake with frosting.  Carefully press the reserved coconut-pecan mixture into the sides of cake, then place pecan halves on top for decoration.

Source:  riceandbeansprintablerecipes.com

Italian Love Cake

    When I think about what cooking was like before the internet, I feel flabbergasted (and old) by how different my culinary experience is. When I went to college, I took my little 3x5 card file with a few of my favorite recipes that I hand copied from my Mother's stash. Now you can find any recipe complete with reviews and ratings. Pinterest has also been a great source and that is where I found this little gem. Dare I say life-changing? I just might. This is an easy cake that looks and tastes very impressive! You can play with the flavors by changing the cake mix base, but Chocolate is still my favorite. The interesting thing about this cake is how the layers trade places while it cooks. A little bit of culinary magic.

Italian Love Cake

Ingredients:

• 1 package chocolate cake mix with all other ingredients to prepare according to package (most sites recommend Betty Crocker Brand)
• 2 lbs. ricotta cheese
• 4 eggs
• ¾ cup sugar
• 1 tsp. pure vanilla extract
• 1  package instant chocolate pudding mix (5.1 oz.)
• 1 cup cold milk
• 8 oz. Cool Whip or other prepared whipped topping

Instructions

1. Preheat your oven to 350*.F Spray a 9×13 inch pan with nonstick cooking spray.
2. In a bowl, mix together cake mix according to the directions on the box. Set aside.
3. In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
4. *The following directions are correct. The layers switch during the baking time!
5. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter.
6. Bake the cake at 350* for 1 hour. Remove from the oven and allow to cool completely.
7. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
8. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.

Source: www.inspiredreamer.com

Pumpkin Bars

This is such a moist and delicious cake! Every time I make it for church or family activities, it is eaten down to the very last crumb! 

Ingredients:

1 cup oil

2 cups sugar

4 eggs 

1 tsp baking soda 

2 cups flour   

½ tsp salt   

2 tsp baking powder                               

2 tsp cinnamon                                    

2 cups canned pumpkin

Directions:

1. With wire whisk or electric beater, blend together oil, sugar and eggs until creamy. 

2. Combine baking soda, flour, salt, and baking powder. Then add to creamy mixture. Add cinnamon and pumpkin. Stir until well mixed. 

3. Pour into jelly roll pan. (Or two 9x13 casserole dishes.) 

4. Bake 350° for 25-30 minutes, making sure center is done. Let cake cool before frosting.

Frosting:

3 oz cream cheese               

6 TBSP butter                       

1 tsp milk

1 tsp vanilla                          

2 cups powdered sugar       

dash of salt

Cream together and spread on cooled cake. ENJOY!!

3 Layer Ice Cream Cake

This is the most awesome ice cream cake, and it's so easy to make! You have to try this!

Ingredients:
1 pack of Oreos
3 quarts of your favorite ice cream
1 box ice cream sandwiches - keep in freezer until ready to use
Cool Whip

Instructions:
1. You will need a springform pan. Spray the pan with non-stick cooking spray. Cut strips of wax paper to line the pan. The spray will help the wax paper stick to the pan.

2.. Put about half of the Oreos in a blender and blend to make fine crumbs, or small chunks, whichever you prefer. (You can also put the Oreos in a bowl or zip lock bag and crush with a wooden mallet. Sometimes I use the bottom of a drinking glass and gently tap to break the cookies into small pieces.) Save a tablespoon of crumbs or chunks to sprinkle on top of the final layer. Add a little water to your crushed Oreos so that they stick together a bit and you can press them into the bottom of your springform pan. I used a little too much water by accident and made almost an Oreo brownie. : )  It was good, but I prefer the bottom more crumbly instead of gooey.

3. Cut several ice cream sandwiches into 4ths like the picture shows. You will need enough to line the whole pan. That will depend on the size of your springform pan. I used about 8 ice cream sandwiches for mine. I personally like the WalMart brand better than some of the name brands I have tried.They have a good shape and texture for this. It's a messy job, so be prepared to ruin a few and eat them.

4. Line the pan with the pieces of ice cream sandwich. Make sure the outside rounded edge of the icecream sandwich is facing up and against the pan. This will be what everyone sees when you take off the springform pan, so try to make it pretty.

5. Scoop out about 3/4 of the ice cream for your first layer and put into a bowl. The whole quart would be too much. If you have a smaller springform pan, then maybe half of it would do...I have bought the fancy pints of ice cream for making these in a smaller springform pan. Stir the ice cream until soft and smooth. We have been known to add chunks of brownie, nuts, huge Oreo chunks, or whatever we are craving in each layer! Yum! Pour into pan. You may want to put it in the freezer for 15-30 minutes or so to let that layer get firm. if you don't, your layers will not be straight.

6. Repeat step 5 for the 2nd layer.

7. Repeat step 5 for the 3rd layer. 

8. Spread Cool Whip over the top. Try to make it look pretty. I make little peaks on mine by using the back of the spoon. I can't explain that...just try to make it look pretty. : )

 9. Sprinkle some Oreo crumbs on the top. This is as creative as I get, but I'm sure you could add some special touches to make it look really pretty. 

10. Put it in the freezer and let it freeze hard for 24 hours. Every time I have made it in the morning and tried to serve it that night, it was not frozen enough and it was more of a blob than beautiful layers. Take out of freezer and remove the outside of the springform pan and the wax paper. Cut and serve! Everyone will love it! : )

Notes: 

1. I did not freeze each layer before I added the next because I was trying to hurry, and I ended up with waves of color and not exact layers. (See picture below.) No one cared though and we ate every last bite of this! 

2. My favorite one I have made had pink, white and green layers. The colors were beautiful with the Oreo bottom and the Cool Whip topping. I used a strawberry ice cream, but the ice cream was white, so we added a drop or two of red food coloring to make it pink. Then we used a vanilla bean vanilla ice cream for the middle. For the 3rd layer, we used a mint chocolate chip ice cream, but the ice cream was white, so we added a few drops of green food coloring. It was stunning and the flavors were amazing!

3. Feel free to add cookie pieces, brownie chunks, nuts, mini marshmallows, or whatever you like in your ice cream! 

PUDcakes

When someone at church needs a meal brought to them, I always like to take dessert.  I know, I know....we shouldn't eat so many sweets.  But I just can't help myself.  And, as I'm always looking for new recipes to put on the blog, it's also a good opportunity to taste test some new recipes!  This recipe provides a fun new way to enjoy Pineapple Upside Down Cake--in neat, individual servings now affectionately known around my house as PUDcakes!

Ingredients:
2 eggs
2/3 cup sugar
4 Tbsp. pineapple juice (from the can of pineapple slices)
2/3 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
 1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 cup brown sugar
1 can pineapple rings/slices
6 maraschino cherries

1.  Set oven to 350 degrees.  Spray a jumbo muffin tin with non-stick cooking spray.
2.  In a mixing bowl combine the eggs, sugar, and pineapple juice.  Whisk together for a couple of minutes until smooth and well combined. In another bowl sift together the flour, baking powder, and salt.  Add this to the wet ingredients and whisk together until well-blended.  (You can also use a hand- or stand-mixer for this step).
3.  In a small saucepan melt the butter and brown sugar together on low heat.  Stir for one minute on low heat.  Spoon enough of this into the bottoms of the jumbo muffin tin to just cover the bottom.  Place a pineapple ring in each muffin section and place a cherry in the center of each ring.  Now fill each section 3/4 of the way with the cake batter.
4.  Bake for 20-25 minutes or until a toothpick inserted into the cake part comes out clean or with just a titch of crumbs.  Allow to cool for three minutes, then run a knife around each cake to loosen the sides.  Place a cooling rack over the pan and carefully flip the pan/rack over onto a baking sheet (which will catch the drips).

Makes about 6 jumbo muffins

Source:  Big Mama's Home Kitchen

Lemon Bundt Cake

This lemon bundt cake is by far one of the favorites in my family. For sure we have it atleast three or four times a year. (This is THE birthday cake for my grandma, husband, brother, and often times my mom) It is so easy, but tastes super impressive. Your guests will never know that it's a jazzed up cake mix!

Lemon Bundt Cake 

Ingredients

Cake:
Duncan Hines Lemon Supreme Cake Mix
¾ cup oil
4 eggs
1 large or 2 small boxes lemon jello
1 cup cold water
1 grated lemon rind (finely grated) (at least 1 tsp)

Glaze:
1 cup powdered sugar (sift so there are no lumps) ¼ cup lemon juice stir until smooth

Directions
1. Mix according to cake mix directions.
2. Pour into well greased and floured Bundt Pan.
3. Bake at 350 degrees for 40 minutes or until toothpick comes out clean.
4. Turn out unto serving plate.
5. Poke holes in cake with skewer and pour glaze slowly over cake while cake is still warm. I actually cover the entire cake surface using icing on the back of a spoon or after all these years use a pastry brush and brush it on!!



 *** MUST spray bundt pan with Baker’s Joy or grease and flour! *** It will stick in the pan if you just use Pam!

Source: My momma!

Wet Coconut Cake

This is 5 ingredients of deliciousness.

Ingredients:

1 box yellow cake mix
1 14 oz. can condensed milk
1 8 oz. can of cream of coconut milk
12 oz. cool whip
1 7 oz. can coconut

Directions:

1.  Mix cake according to package directions.  Bake in a 9x13 pan.

2.  While cake is still warm, poke holes in cake with fork.

3.  Combine condensed milk and coconut milk, pour over warm holes punctured in the cake.

4.  Let cool in the refrigerator 2 to 3 hours.

5.  Cover with cool whip and sprinkle with coconut.

Source:  cooks.com

Pumpkin Bars

I know, I know it isn't Halloween yet. BUT we all want it to be right?  I make these bars year round, in fact my husband's work asks for them for every work gathering.  It feeds a big crowd and you will love them!!!

1 c. oil (I use coconut oil)
2 c. sugar
4 eggs
2 c. pureed pumpkin (or squash/sweet potatoes)

Mix together then add:

2 c. flour (whole wheat works well!)
2 t. baking powder
1 t. baking soda
1/4 t. salt
2 t. cinnamon
1 t. pumpkin pie spice (cinnamon, nutmeg, and clove)

Mix together well and bake at 350 for 20-25 minutes in a greased cookie sheet.

Frosting:
*frost when cooled
3 oz. cream cheese
6 T. softened butter
1 t. vanilla
2 c. powdered sugar
1 t. (or more) milk

Source: Honica Smith

Oreo Puddin' Poke Cake

Ingredients:

1 box chocolate cake mix
Ingredients needed to make cake (usually eggs, oil and water)
2 (4 oz.) packages of Instant Oreo pudding
4 cups milk (2 % or higher)
crushed Oreo cookies

Directions:

1.  Make cake mix according to directions and bake in a well-greased 9x13 pan.
2.  Just before cake is done, start making pudding.  In a medium bowl, begin to add milk to pudding mix and continue to whisk until most of the lumps are removed.  Let pudding mixture sit for about 2 minutes.  You want it to thicken slightly so it isn't runny but not fully thickened into pudding.

3.  When cake is finished, while still warm, poke holes all over cake (about 1 inch) intervals using a wooden spoon handle or a straw.  Pour pudding mixture over warm cake.  Spread it out with a spoon, gently pushing the pudding down into the holes.

4.  Put cake in the refrigerator and allow it to cool completely, about an hour.  Once it is set, top with crushed Oreo cookies.  The cake needs to be refrigerated.

Source:  www.thecountrycook.net