Mar 252011
 

Pictures

Ooey Gooey Butter Cake

Ooey Gooey Butter Cake

"Crust" Ingredients

"Crust" Ingredients

Cake Mix

Cake Mix

Adding Melted Butter

Adding Melted Butter

Egg

Egg

Mixing

Mixing

More Mixing

More Mixing

"Crust"

"Crust"

Pushing Crust into Pan

Pushing Crust into Pan

"Crust"

"Crust"

"Filling" Ingredients

"Filling" Ingredients

Cream Cheese

Cream Cheese

Creaming Cream Cheese

Creaming Cream Cheese

Adding Eggs

Adding Eggs

Adding Vanilla

Adding Vanilla

Adding Powdered Sugar

Adding Powdered Sugar

Adding Melted Butter

Adding Melted Butter

Mixing

Mixing

Adding Chocolate Toffee Bits

Adding Chocolate Toffee Bits

Folding in Bits

Folding in Bits

Pouring "Filling" Over "Crust"

Pouring "Filling" Over "Crust"

Smoothing the Top

Smoothing the Top

Ready for the Oven

Ready for the Oven

Crusty Corner!

Crusty Corner!

All Cooked

All Cooked

Ooey Gooey Butter Cake

Crust:
1 18.25 ounce box yellow cake mix
1 whole egg
1 stick butter, melted
Filling:
1 8 ounce package cream cheese, softened
2 whole eggs
1 teaspoon vanilla
1 16 ounce box powdered sugar
1 stick butter, melted
1 cup almond toffee bits or chocolate toffee bits

Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan.

In the bowl of an electric mixer, combine the cake mix, 1 large egg, and 1 stick of melted butter and mix well. Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat cream cheese until smooth; add 2 large eggs and the vanilla. Dump in powdered sugar and beat well. Reduce speed of mixer and slowly pour in the 1 stick of melted butter. Mix well. Fold in toffee bits.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don’t be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don’t bake it past that point!

Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.

This is SO GOOD it should be illegal!!! And super easy! My dad gave me this recipe and I have no idea where he got it. Please make this and send me some! :)

Mar 162011
 

Pictures

Pine-Orange Cupcake

Pine-Orange Cupcake

Cupcake Ingredients

Cupcake Ingredients

Adding Cake Mix

Adding Cake Mix

Eggs!

Eggs!

Adding Crushed Pineapple

Adding Crushed Pineapple

Adding Vegetable Oil

Adding Vegetable Oil

Adding Pine-Orange Juice Mixture

Adding Pine-Orange Juice Mixture

Blend

Blend

Blended

Blended

Ready for the Oven

Ready for the Oven

Out of the Oven

Out of the Oven

Cooling

Cooling

Frosting Ingredients

Frosting Ingredients

Butter

Butter

Creaming the Butter

Creaming the Butter

Adding Powdered Sugar

Adding Powdered Sugar

Adding Crushed Pineapple

Adding Crushed Pineapple

Adding Orange Juice

Adding Orange Juice

Frosting

Frosting

Cupcakes!

Cupcakes!

Cupcake Close-Up

Cupcake Close-Up

Rows o' Cupcakes

Rows o' Cupcakes

Pine-Orange Cupcakes

1 18.25 ounce box orange cake mix
1 8 ounce can crushed pineapple in juice, drained, juiced reserved
3 whole eggs
1/3 cup vegetable oil
1 1/3 cups orange juice, mixed with remaining pineapple juice to mease 1 1/3 cups
Pine-Orange Frosting
1/2 cup butter, softened
1 8 ounce can crushed pineapple in juice, well drained
2 tablespoons orange juice, upto 4 tablespoons
5 cups powdered sugar, sifted

Preheat oven to 350. Line two cupcake trays with paper. Drain one can crushed pineapple with a cup underneath to catch juice. Add enough orange juice to make 1 1/3 cups. Set aside.

Blend cake mix, eggs, oil, crushed pineapple and pine-orange juice mix at low speed until moistened (about 30 seconds) Beat at medium speed for 2 minutes. (Batter will be lumpy because of crushed pineapple.)

Pour batter into lined cupcake pans and back about 17 – 19 minutes. Allow to cool in pans 5 minutes, then remove to wire rack to cool completely.

Pine-Orange Frosting: Cream butter, slowly adding powdered sugar 1/2 cup at a time. Add crushed pineapple and juice to reach desired consistency.

These cupcakes are very moist (hate that word!) and taste like heaven! The frosting in a bit lumpy (no piping!) and I a little runny, which I could have fixed by adding more powdered sugar, but I didn’t want to ruin the delicious taste!

Mar 022011
 

Hello interworldz! I know it may seems as though I’ve been slacking (and maybe that’s a little true) but mostly I’ve been having the worst cold ever!!!! And I’m having foot surgery on Friday so again I maybe out of the loop for a bit. However I’m no longer having a cold and I will have some things to post very soon. I just didn’t want you to think that I’d forgotten about you! I will also be uploading some fun photos of the fam and animals, but Picasa is wronging me right now, so it will have to wait!

Loves!!!

 Posted by at 6:14 pm