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!

Feb 122011
 

Pictures

Vanilla Crumb Muffin

Vanilla Crumb Muffin

Muffin Ingredients

Muffin Ingredients

Sugar

Sugar

Added Eggs

Added Eggs

Mixing

Mixing

Adding Flour

Adding Flour

Adding Baking Powder

Adding Baking Powder

Adding Flour Mixture

Adding Flour Mixture

Adding Milk

Adding Milk

Adding Melted Butter

Adding Melted Butter

Adding Vanilla

Adding Vanilla

Mixed

Mixed

Crumb Topping Ingredients

Crumb Topping Ingredients

Adding Flour

Adding Flour

Adding Powdered Sugar

Adding Powdered Sugar

Mixing

Mixing

Adding Butter

Adding Butter

Adding Vanilla

Adding Vanilla

Cutting it with a Pasty Cutter

Cutting it with a Pasty Cutter

Hands Work Better

Hands Work Better

Crumb Topping

Crumb Topping

Test Muffin

Test Muffin

Adding the Crumb Topping

Adding the Crumb Topping

Ready for the Oven

Ready for the Oven

Cooked

Cooked

Good Height

Good Height

Naked Muffins

Naked Muffins

Muffins with Crumb Topping

Muffins with Crumb Topping

Cooked Muffins

Cooked Muffins

Pretty Tall

Pretty Tall

Yummy!

Yummy!

Vanilla Crumb Muffins

Muffin
1 cup sugar
2 whole eggs
2 cups flour
1/2 tablespoon baking powder
1 cup milk
1/4 cup butter, melted
1/2 tablespoon vanilla
Crumb Topping
1/2 cup flour
1/2 cup powdered sugar
1/4 cup butter, cold
1/2 teaspoon vanilla

Beat sugar and eggs until creamy. Sift together the flour and baking powder. Add flour and milk alternately to creamed mixture. Add butter and vanilla. Beat until well combined. Fill cups 2/3 full in paper flutes or thoroughly greased tins. Sprinkle with crumb topping. Bake at 375 degrees for 17-20 minutes until golden.

Crumb Topping: Combine flour and powdered sugar in a medium bowl. Add butter and vanilla. Use a pasrty cutter or your hands to mix butter into flour mixture. Cut in butter until mixture is crumbly. Makes 13 muffins with left over crumb topping.

I wanted to make muffins but I had no berries! So I thought vanilla muffins, but I needed a vanilla crumb topping. After searching the interwebz I found one. I put it together with the vanilla muffin recipes and PRESTO we have this! It is nice and moist and not to heavy like some muffins are. I made a testy one to make sure the crumb topping was good to go and it was! I ate it in like 3 seconds!

Feb 042011
 

Pictures

Lemon Cupcakes

Lemon Cupcakes

Cupcake Ingredients

Cupcake Ingredients

Adding Flour

Adding Flour

Adding Cake Flour

Adding Cake Flour

Adding Baking Powder

Adding Baking Powder

Adding Baking Soda

Adding Baking Soda

Adding Salt

Adding Salt

Mixing

Mixing

Butter

Butter

Creaming the Butter

Creaming the Butter

Adding Sugar

Adding Sugar

Adding Lemon Zest

Adding Lemon Zest

Adding Lemon Juice

Adding Lemon Juice

Mixing in Eggs

Mixing in Eggs

Adding Flour Mixture

Adding Flour Mixture

Adding Buttermilk

Adding Buttermilk

Mixing the Batter

Mixing the Batter

BATTER!!!

BATTER!!!

2 Trays of Cupcakes Ready for the Oven

2 Trays of Cupcakes Ready for the Oven

Plus 6 Extra Cupcakes

Plus 6 Extra Cupcakes

Slightly Caved in Cupcakes

Slightly Caved in Cupcakes

Frosting Ingredients

Frosting Ingredients

Butter

Butter

Added Shortening

Added Shortening

Creaming

Creaming

Adding Vanilla

Adding Vanilla

Adding Powdered Sugar

Adding Powdered Sugar

Adding Lemon Juice

Adding Lemon Juice

Beating the Frosting

Beating the Frosting

Yummy!

Yummy!

Rows of Cupcakes

Rows of Cupcakes

Lemon Cupcakes

1 cup butter
4 whole eggs
2 cups flour
1/2 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
2 teaspoons lemon zest
3 tablespoons lemon juice
1 cup buttermilk
Lemon Frosting
1 cup unsalted butter, at room temperature
1/3 cup shortening
1 16 ounce box powdered sugar
3 drops yellow food coloring
1 teaspoon vanilla
2 tablespoons lemon juice

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile in a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl beat butter on high speed for 30 seconds. Add sugar lemon peel, and lemon juice; beat until will combined. Add eggs 1 at a time, beat well after each addition. Alternately add flour mixture and buttermilk. Beat on low speed after each addition until just combined.

Bake in a 350° oven for 20 to 25 minutes or until wooden toothpick inserted near center comes out clean

Let cool completely.

Frosting: Cream butter and shortening. Add vanilla. Then alternate between powdered sugar and lemon juice. Add food coloring.

This recipe was found here.

Pretty yummy. I over mixed them a bit and they caved slightly in the center, but that just means more frosting!

Feb 042011
 

Pictures

Cinnamon Toasted Almonds

Cinnamon Toasted Almonds

the Ingredients

the Ingredients

Pouring Sugar

Pouring Sugar

Adding Brown Sugar

Adding Brown Sugar

Adding Salt

Adding Salt

Adding Cinnamon

Adding Cinnamon

Mixing

Mixing

About to Beat Egg Whites

About to Beat Egg Whites

Beating Egg Whites

Beating Egg Whites

Frothy

Frothy

Adding Vanilla

Adding Vanilla

Beating

Beating

Beaten

Beaten

Adding Almonds

Adding Almonds

Mixing the Almonds with the Egg White Mixture

Mixing the Almonds with the Egg White Mixture

Getting Covered in Egg White Mixture

Getting Covered in Egg White Mixture

Adding Sugar Mixture

Adding Sugar Mixture

Gently Mixing

Gently Mixing

Ready for the Oven

Ready for the Oven

Pour onto Cookie Pan

Pour onto Cookie Pan

Spreading them Out

Spreading them Out

Now Really Ready for the Oven

Now Really Ready for the Oven

Halfway Done

Halfway Done

Done but Still on the Sheet

Done but Still on the Sheet

Cooling

Cooling

Cinnamon Toasted Almonds

1 whole egg whites
3 teaspoons vanilla extract
2 cups unblanched almonds
1/8 cup sugar
1/8 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon

In a large mixing bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat.

Spread evenly into a greased 15-in. x 10-in. x 1-in. baking pans. Bake at 300° for 30-40 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container.

Original recipe came from here.

LOVE THESE!!!! Yes they are all caps worthy! As you can probably tell I’m not a huge nut person and I’m not sure what possessed me to make these, but I’m glad I did! They taste like candy, and I like candy!!! If you like almonds I really insist you make these!

Jan 212011
 

Pictures

Spicy Frostbite Chocolate Chip Cookies

Spicy Frostbite Chocolate Chip Cookies

the Ingredients

the Ingredients

Adding Flour

Adding Flour

Adding Baking Soda

Adding Baking Soda

Adding Cinnamon

Adding Cinnamon

Adding Ginger

Adding Ginger

Adding Salt

Adding Salt

Sifted

Sifted

Creaming Butter

Creaming Butter

Adding Brown Sugar

Adding Brown Sugar

Added Egg

Added Egg

Adding Vanilla

Adding Vanilla

Adding Flour Mixture

Adding Flour Mixture

Mixing

Mixing

Cookie Dough

Cookie Dough

Adding Chocolate Chips

Adding Chocolate Chips

All Mixed Up

All Mixed Up

Adding Powdered Sugar

Adding Powdered Sugar

Adding Cinnamon

Adding Cinnamon

Mixing

Mixing

Adding Cookies

Adding Cookies

Covering Them

Covering Them

Ready for the Oven

Ready for the Oven

Out of the Oven

Out of the Oven

You Know...Racks

You Know...Racks

Spicy Frostbite Chocolate Chip Cookies

2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon, divided
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups brown sugar
1 whole egg
1 1/2 teaspoons vanilla
1 12 ounce bag semisweet chocolate chips
1 cup pecans, chopped, optional
2 cups powdered sugar

Preheat oven to 350. Sift together flour, baking soda, 1 1/2 teaspoons cinnamon, ginger, and salt. Set aside.

Cream butter. Add brown sugar, egg, and vanilla, and beat well. Add sifted ingredients to butter mixture. Gently fold in nuts and chocolate chips.

Refrigerate overnight or until firm. Form balls using 1 tablespoon of dogh.

Mix remaining 1/2 teaspoon cinnamon with powdered sugar. Roll balls in sugar mixture. Place about 2 inches apart on ungreased cookie sheets. Bake for 12-15 minutes.

This recipe came from a wonderful book, The Search for the Perfect Chocolate Chip Cookie by Gwen Steege, I was lucky enough to find it at the Bookman in Orange. A great used bookstore!

As for the cookies themselves, they went to my step-dad’s work and I hear they were eagerly eaten!

Jan 212011
 

Pictures

This Post Brought to You by Seasonal M&M's!

This Post Brought to You by Seasonal M&M's!

Chocolate Cherry Cordial M&M Cookies

Chocolate Cherry Cordial M&M Cookies

Ingredients

Ingredients

Adding Flour

Adding Flour

Adding Cocoa Powder

Adding Cocoa Powder

Adding Baking Soda

Adding Baking Soda

Stirring

Stirring

Butter

Butter

Adding Sugar

Adding Sugar

Adding Brown Sugar

Adding Brown Sugar

Mixing

Mixing

Added Eggs

Added Eggs

Adding Salt

Adding Salt

Adding Almond Extract

Adding Almond Extract

Adding Flour/Cocoa Mix

Adding Flour/Cocoa Mix

Adding Cherry Cordial M&M's

Adding Cherry Cordial M&M's

Pretty

Pretty

Stirred

Stirred

Ready for the Oven

Ready for the Oven

Out of the Oven

Out of the Oven

Do You Like My Racks?!?

Do You Like My Racks?!?

Cherry Cordial M&M Cookies

1 3/4 cups flour
1 1/4 cups cocoa powder
2 tablespoons baking soda
1 cup sugar
3/4 cup brown sugar
1 cup butter
2 whole eggs
1 teaspoon almond extract
1/4 teaspoon salt
1 10 bag Cherry Cordial M&M’s (or any other flavor you like!)

Preheat oven to 350 degrees and grease cookie sheet.

In a large bowl, cream together the butter, brown sugar and sugar until light and fluffy. Add eggs one at a time, beating well with each addiction. Add the salt and almond extract.

In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in M&M’s. Drop by rounded spoonfuls onto the prepared cookie sheet.

Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

I sent these to work with my husband, he said everyone loved them!!

Jan 142011
 

Pictures

Ingredients

Ingredients

Adding the Red Hots

Adding the Red Hots

Adding Sugar

Adding Sugar

Adding Apple Juice

Adding Apple Juice

Adding Food Coloring

Adding Food Coloring

Stirring

Stirring

Adding the Apples

Adding the Apples

All Stirred Up

All Stirred Up

Boiling

Boiling

In the Pan

In the Pan

Starting Cake

Starting Cake

Adding Pudding Mix

Adding Pudding Mix

Eggs

Eggs

Adding Apple Juice

Adding Apple Juice

Adding Sour Cream

Adding Sour Cream

Mixing

Mixing

Pouring Over Apples

Pouring Over Apples

Very Thick

Very Thick

Ready for the Oven

Ready for the Oven

Out of the Oven

Out of the Oven

Flipped!

Flipped!

Close Up

Close Up

Candy Apple Cake

1 cup red hots
1/2 cup sugar
1 cup apple juice, divided
1/2 teaspoon red food coloring
4 whole Granny Smith apples, peeled, cored, and coarsely chopped
1 18.25 ounce box yellow cake mix (or White, or french vanilla)
1 3.4 ounce box vanilla pudding mix, instant
2 whole eggs
1 cup sour cream

Preheat oven to 350 degrees. Coat a 9- by 13-inch baking dish with nonstick cooking spray.

In a large saucepan, combine the cinnamon candies, sugar, 1/2 cup apple juice, and food color. Heat over high heat, stirring until candies dissolve. Add apples and bring to a boil, stirring occasionally. Boil for 5 to 7 minutes, or until the apples are tender; spoon into the baking dish.

In a medium bowl, combine cake mix, pudding mix, eggs, sour cream, and the remaining 1/2 cup apple juice; mix well and spoon over the apple mixture, spreading to completely cover. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool slightly, then invert over a serving platter. Allow to cool completely. Cut into squares and serve.

This recipes origins are totally unknown! But it’s a favorite in these parts! Pretty easy to make, but I must warn you of 2 things. 1 the cake batter is super thick! And 2 it addicting. You can’t eat just one piece!!! I challenge you!!

Jan 142011
 

Pictures

Ingredients

Ingredients

Chocolate Chips

Chocolate Chips

Adding Sweetened Condensed Milk

Adding Sweetened Condensed Milk

Adding Vanilla

Adding Vanilla

Chocolate Fudge

Chocolate Fudge

White Chocolate Chips

White Chocolate Chips

Adding Sweetened Condensed Milk

Adding Sweetened Condensed Milk

Adding Orange Extract

Adding Orange Extract

Adding Orange Food Coloring

Adding Orange Food Coloring

Stirring it Up

Stirring it Up

Orange Fudge

Orange Fudge

Chocolate Layer

Chocolate Layer

Orange Layer

Orange Layer

Finished Product!

Finished Product!

Quick & Dirty Chocolate Orange Fudge

12 ounces milk chocolate chips
1 14 ounce can sweetened condensed milk
2 teaspoons vanilla extract
6 ounces white chocolate chips
1 tablespoon orange extract
orange food coloring

Line an 8×8 inch pan with wax paper.

In a medium bowl combine milk chocolate chips, 2/3 can of sweetened condensed milk, and vanilla extract. Microwave 45 seconds to 1 minute at a time, stirring in between heating. Continue until smooth.

Spread ½ of the mixture evenly across the bottom of the pan. Reserved other ½ of mixture. Chill 10-15 minutes. Microwave 45 seconds to 1 minute at a time, stirring in between heating.

In a small bowl combine white chocolate chips, remaining sweetened condensed milk, and orange extract. Continue until smooth. Stir in red and yellow food coloring until you achieve an orange color you like. Spread the mixture evenly across the first chocolate layer. Chill 10-15 minutes.

Reheat reserved chocolate mixture. Spread the mixture evenly across the orange layer. Chill for an hour. Remove from pan and cut into squares.

Recipe found here.

Easy and yummy! What else can I say?!?!

Jan 142011
 

Pictures

Eggnog Fudge

Eggnog Fudge

Ingredients

Ingredients

Adding the Sugar to the Eggnog

Adding the Sugar to the Eggnog

Mixing it Up

Mixing it Up

Cooking

Cooking

Boiling

Boiling

Adding Mini Marshmallows

Adding Mini Marshmallows

Adding Cinnamon

Adding Cinnamon

Adding Nutmeg

Adding Nutmeg

Stirring

Stirring

Boiling Again

Boiling Again

Adding Butter

Adding Butter

Adding Butterscotch Chips

Adding Butterscotch Chips

Stirring

Stirring

Pouring into Pan

Pouring into Pan

Shaving Nutmeg

Shaving Nutmeg

Setting

Setting

All Cut Up

All Cut Up

Eggnog Fudge

1 cup eggnog
3 cups sugar
1 1/2 cups miniature marshmallows
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 cup butter, chilled
6 ounces butterscotch chips
1 cup almond, chopped, optional

Line a 9 inch square pan with aluminum foil and set aside. Spray sides of a large saucepan with butter flavored nonstick cooking spray. Bring eggnog and sugar to a rolling boil at medium heat stirring constantly with a wooden spoon. Let boil for two minutes exactly with heat turned down to the lowest setting that will maintain the boil. Stir occasionally to keep the mixture from boiling over or burning.

Fold in marshmallows, cinnamon and nutmeg; the boil will probably stop until the marshmallows completely dissolve. Bring mixture back to a rolling boil for another 6 full minutes (start timing when the boil resumes). Stir constantly. The mixture will start to turn brown during the boil. If you get brown flakes in the mixture, reduce heat a little. Remove from heat and add butter, chips and nuts. Stir until thoroughly mixed or until fudge starts to lose its glossy appearance.

Pour into prepared pan. Sprinkle with nutmeg. Cool at room temperature. Remove from pan, remove foil and cut into 1 inch squares.

Store in an airtight container.

This is like a little piece of heaven! I have no idea where this recipe came from but am glad to have it! I’ve been making this for years and it’s very good. A bit of work but totally worth it!!