Banana Cake

I never seem to have shortage of overripe bananas.  I don't mind, really, because we LOVE Banana Bread!  But after a half dozen batches in a month (I guess I kinda overbought bananas!) I wanted something a little different.

1 1/3 cups  sugar

1 cup  sour cream
2 eggs
1/4 cup butter, softened
1 1/2 cups overripe bananas, mashed
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350. Grease a 13x9-inch baking dish and set aside. In a large bowl, cream together sugar, sour cream, eggs, and butter. Mix in the mashed bananas and vanilla. Add the flour, salt, and baking soda; mix well. Pour the batter into the greased baking dish and spread evenly.  Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.

I frosted with my favorite frosting, Coconut Buttercream Frosting.

Cake recipe from Cooking Classy.

Red Velvet Cake

One of my little princesses just turned 9 on Saturday.  I can't believe how fast time flies!  She requested a Red Velvet Cake for her birthday.  Say what?!?!  Am I the only person in the world who has never made a red velvet cake?  I don't think I've even eaten Red Velvet Cake more than 2 times.  Ever!  So when she let me know she wanted a Red Velvet Cake, I almost panicked and bought a mix at the store.  I didn't panic and this cake was awesome!  It was moist, just a little chocolaty, and everyone loved it!

1 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1 cup sour cream
1/2 cup milk
1 tablespoon lemon juice
1 (1 ounce) bottle red food coloring
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup cocoa powder
2 1/2 cups flour

Preheat oven to 350.  Add lemon juice to milk and set aside.  Combine butter and sugar and mix well.  Add in eggs, one at a time, mixing well after each addition.  Add vanilla, sour cream, milk, and food coloring and mix until combined.  Add salt, baking soda, cocoa powder and flour and mix until combined.  Pour into 3 (8-inch) round cake pans and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

I frosted it with my favorite frosting, Coconut Buttercream Frosting, but it would also be amazing with my Cream Cheese Buttercream Frosting.

Recipe adapted from Six Sisters' Stuff.

Baptism Dress Cupcake Cake and My Favorite Frosting - Coconut Buttercream Frosting

My little girl turned 8 last month and got baptized this past weekend.  I found the idea for her cake floating around on Pinterest and made this darling Baptism Dress Cupcake Cake for her.  It was super simple but everyone was pretty impressed.  It would also make a fantastic bridal shower or christening cake.

I used my favorite frosting, Coconut Buttercream Frosting, on it and everyone loved it!  The butter and coconut flavorings are my secret ingredients.  My kids (coconut haters) have no clue there's coconut flavoring in it and even like this frosting better than my Vanilla Buttercream Frosting.  Unless you knew there was coconut flavoring in the frosting, you'd probably never guess.

1/2 cup butter, softened
1/2 cup shortening
1 pound powdered sugar (about 4 cups)
1 teaspoon butter flavoring
1 teaspoon coconut flavoring
2-4 tablespoons milk

Combine butter and shortening in a large bowl and mix until smooth.  Add powdered sugar and mix until well combined.  Add flavorings and milk, 1 tablespoon at a time, and mix until the frosting is smooth and desired consistency.

Recipe from The Royal Cook - an original!

Linked on Weekend re-Treat and  Pin It Thursday.

Zucchini Pie

First...I'm guest posting on Just Us Four today.  Hop over and check it out, it's a super tasty (non-zucchini :)) treat!

I was just getting ready to announce to my neighborhood that I have extra zucchini.  And then I made this Zucchini Pie.  I don't think I will ever look at zucchini the same way again!  This pie tastes just like a good old pumpkin pie.

My husband is a pumpkin pie lover.  After dinner last night I announced I made a pumpkin pie for dessert and asked if he wanted a piece.  As I was cutting his piece he asked if I put zucchini in it. :) I handed him his piece and asked him if it looked like there was zucchini in it.  He told me it didn't, but he'd know as soon as he took a bite.  He still thinks it's pumpkin.  And I don't blame him for thinking I might have put zucchini in it.  I've been putting zucchini in everything!

1 (9-inch) pie crust, unbaked (like Perfect Pie Crust)
2 cups zucchini puree
1/4 cup honey
1/3 cup sugar
1 teaspoon salt
2 teaspoons cinnamon
3/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 cup evaporated milk
2 eggs

To make the puree, peel the zucchini and cut into chunks.  Place in a microwave safe bowl and cover with plastic wrap.  Poke a few small holes in the top of the plastic wrap for steam to escape.  Microwave for 8 to 10 minutes, stirring half way through, or until zucchini is tender.  Pour off any water and place zucchini in the blender and puree.  Mix zucchini puree, honey and dry ingredients together.  Combine milk and eggs and mix.  Add to to zucchini mixture and blend well.  Pour into unbaked 9-inch pie crust.  Bake at 425 for 10 minutes, then reduce heat to 350 and bake for 40-45 minutes longer; or until knife inserted slightly off center (about half way between the center and edge) comes out clean, center will be wobbly.  Cool completely before serving.

Recipe from Food.com.

Linked on Pinworthy Projects and The Weekend re-Treat.

Looking for the nutritional info?  

Zapple Crisp

3 Or 4 years ago I decided I needed a garden.  I just couldn't live any longer without one, so..... I nicely asked the hubs to build me a garden (box).  The first year I rushed to the store and bought some lovely tomato plants, summer squash plants, pea plants, and cucumber plants.  I planted the in my lovely box, watered them, weeded, and watched not a whole lot happen.  I did get a lot of tomatoes, but they didn't ever ripen.  So I made lots and lots of Green Tomato Salsa Verde.

Last year I decided to do things a little different and hopefully have a little more success.  I planted more of just a couple things.  Just tomatoes, zucchini and yellow squash.  The cherry tomatoes produced really well for about half of the season, then the plant died.  I don't even remember if I got any regular tomatoes.  And the squash?  I picked 1 (ONE!) yellow squash and 3 or 4 ( THREE or FOUR!) zucchinis!  I couldn't even grow zucchini!

This year I decided to give it one final try.  I planted only zucchini and tomatoes and actually have zucchini (practically) growing out my ears!  I fried, and fried, and even Fried Zucchini some more.  I made zucchini bread, zucchini brownies (recipe coming soon!), zucchini relish (shh! Don't tell Papa it's zucchini!), zucchini casserole and then some Zapple Crisp.

Let's talk about the Zapple Crisp for just a second.  Did you know you can make a crisp with zucchini?!?  It even fooled the hubs and kids.  They had no clue they were eating veggies for dessert!  If you like apple crisp, you'll likely love this Zapple Crisp.

8 cups zucchini, peeled and diced
2/3 cup lemon juice
1 cup sugar
1/2 cup flour
1 teaspoon cinnamon
2 tablespoons butter

Topping:
1 cup brown sugar
3/4 cup flour
3/4 cup rolled oats
1/2 cup butter, cold and cut into small squares
1 teaspoon cinnamon
1/4 teaspoon salt

Place diced zucchini in a large sauce pan.  Add the lemon juice and cook over medium heat for 15 minutes (until tender).  Combine flour, sugar, cinnamon and butter in a small bowl.  Add to the cooked zucchini.  Mix well and continue cooking until thick.  Pour into a greased 9x13" greased baking dish.  Combine all topping ingredients in a medium sized bowl.  Mix with a pastry blender until well combined.  Sprinkle topping on the zapples and bake at 350 for 20 minutes.

Recipe from The Royal Cook - an original!

Linked on Pin it Thursday, Sweet and Savory Saturdays and Pinworthy Projects.

Whipped Caramel Filled Banana Cupcakes with Cream Cheese Frosting

I must have grown up sheltered, because I had never heard of banana cake until just a couple years ago.  It was my father-in-laws birthday and he wanted a banana cake.  So I made him one.  Kinda.  I made up a batch of my delicious Banana Bread and cooked it in a cake pan.  Then I threw a little Vanilla Buttercream Frosting on the top and called it good. :) If only I had know about Pinterest back then!

These Whipped Caramel Filled Banana Cupcakes with Cream Cheese Frosting were my first real attempt at making a banana cake (or cupcakes) and they turned out fantastic!  The baby wouldn't leave them alone and the hubs even had 2!

I hope your Monday is every bit as sweet as these amazing cupcakes!

Cupcakes:

2/3 cup sugar

1/2 cup plain Greek yogurt OR sour cream

1 egg

2 tablespoons butter, softened

2 very ripe bananas, mashed

1 teaspoon vanilla 

1 cup flour

1/4 teaspoon salt

1/2 teaspoon baking soda

 
Caramel:
2/3 cup butter
1/3 cup brown sugar

Frosting:
4 ounces cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla

For the cupcakes, combine sugar, yogurt OR sour cream, egg, and butter and mix well.  Add mashed bananas and vanilla.  Add flour, salt, and baking soda and mix well.  Pour batter into a muffin pan lined with cupcake liners, filling about 2/3 full.  Bake at 375 for 15 minutes or until cupcakes spring back when lightly touched.  Cool completely on a cooling rack.

For the caramel filling, combine brown sugar and butter in a small sauce pan.  Cook over medium heat, stirring constantly, until butter is melted and brown sugar and butter are well combined.  Let the mixture come to a boil and let boil 1 minute.  Remove from heat and let cool.  When the mixture is completely cooled, beat until light in color, about 5 minutes.  Spoon caramel mixture into a pipping bag that has been fitted with a filling tip.  Insert tip into the center of each cupcake and squeeze out about 1 tablespoon filling.

For the frosting, cream together cream cheese and butter in a medium sized mixing bowl until fluffy; 2 to 3 minutes.  Add vanilla and mix well.  Add powdered sugar and mix until well combined.  Frost cooled, filled cupcakes.

Whipped Caramel Filling and Cream Cheese Frosting recipes from The Royal Cook - originals!

Banana Cupcake recipe adapted from ButterYum.

Linked on Weekend re-Treat, Strut Your Stuff, Tatertots & Jello, Pinworthy Projects, Party in Polka Dots and Manic Monday.

Doughnut Cake Pops

I love cake pops, but I have to admit, I don't like to make them very much.  They are a little more time consuming than I like.  These Doughnut Cake Pops are super easy and not nearly as time consuming as regular cake pops.  And they're every bit as good.

24 old-fashioned cake doughnut holes
12 ounces white chocolate or almond bark
2 tablespoons shortening

Combine white chocolate and shortening in a small microwave safe bowl.  Heat in 30 second increments, stirring well after each 30 seconds, until chocolate is melted and smooth.  Insert a sucker stick into each doughnut hole and then dip into the melted chocolate.  Lightly tap on the edge of the bowl to remove excess chocolate.  Place on parchment paper to set.

Recipe from The Royal Cook - an original!

Linked on Pinworthy Projects, Tatertots and Jello and Strut Your Stuff. 

Key Lime Pie Cake Pops

I'm so excited that spring is finally here!   We welcomed it in style.  With snow.  I was due with my 4th (and 5th) in July and actually wanted snow in the spring.  I even requested snow in June.  It ended up snowing on May 31 and I was happy as could be.  Pretty sure I was about the only one happy about it though.  This year I'm not requesting snow in June.  Or in May.  Or even in April.

The Key Lime Pie Cake Pops are perfect for the spring (the sunny kind of spring, not the snowy kind of spring).  They are so pretty and every bit as delicious, if not more delicious!

1 box yellow cake mix
1/3 cup key lime juice
3/4 cup milk
2 eggs
Food coloring, optional
1 pound vanilla almond bark (or white chocolate chips or white candy melts)
1/4 cup graham cracker crumbs

Key Lime Frosting:
1/2 cup butter, softened
2 cups powdered sugar
1 to 2 tablespoons key lime juice

Preheat oven to 350.  Combine cake mix, key lime juice, eggs and milk (I also added 2 drops of blue food coloring to make the batter a little green).  Pour into a greased 9x13 inch pan and bake for 25 to 30 minutes, or until the cake springs back when lightly touched.  Let the cake cool completely, then crumble into a large bowl.  To make the frosting, combine butter and powdered sugar and mix until combined.  Add key lime juice, 1 tablespoon at a time, until desired consistency is reached.  Add about 3/4 of the frosting to the cake crumbs and mix well.  Add more frosting, if necessary, to make a stiff mixture that holds its shape when formed into balls.  Shape cake mixture into balls about the size of a walnut and place on a parchment lined baking sheet.  Freeze balls for 30 minutes.  Remove balls from freezer and insert a sucker stick into each ball (I like to put my sucker sticks in, then remove them and dip them in a little of the melted almond bark, then put the sticks back in the cake balls and let them set before dipping).  Place vanilla almond bark in a microwave safe bowl.  Melt almond bark in the microwave in 30 second increments, stirring well after each 30 seconds.  Dip each cake pop into the melted almond bark, then gently tap the stick on the side of the bowl to remove excess almond bark.  Sprinkle with crushed graham crackers.  To keep the cake pops right side up, I poked holes in an empty box and put a pop in each hole.  I've also used a glass jar.

Recipe from The Royal Cook - an original!

Linked on The Best Blog Recipes, The Busy Bee's, Tatertots and Jello, Finding the Pretty & Delicious and Pinworthy Projects.  

White Almond Wedding (or Birthday) Cake

Last week was a busy week around here!  My sweet little princess celebrated her 7th birthday so it was a party all week long, It started with going out to breakfast and shopping with just the 2 of us on Monday, and ended with a Spa-tacular party with her friends on Saturday.  I think I liked celebrating her birthday all week (her birthday was Thursday).  She sure felt special!

My little princess wanted a candy cake for her birthday.  I wanted something a little fancier.  So I compromised.  I put candy on the top for her and made the sides a little fancier for me.  It didn't really match, but we were both happy.

She also requested to have a filling in it.  "Just not that nasty jam stuff the store puts in theirs.  That's so gross mom!"  So she got Vanilla Mousse and loved it.  Then I topped it off with Vanilla Buttercream Frosting.

The cake turned out fantastic!  It started with a box mix and ended up much more dense than a plain box mix (and much tastier!), which is what I wanted.  The hubs and I loved the flavor of the cake.  Not sure what the kiddos thought of the flavor, but they quickly gobbled it up.  Pretty sure that means they liked it too.

In case you can't tell, the colors of the cake are supposed to be blue, purple and pink.  There was a little debate on a couple of the colors. :) 

1 (15.25 ounce) package white cake mix 

1 cup flour

1 cup sugar

3/4 teaspoon salt
1 cup sour cream
1 1/3 cups water

2 tablespoons vegetable oil

1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites

Preheat oven to 325.  Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain; about 4 minutes. Pour the batter into greased 9x13 inch cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes.  Do not over bake.

I divided my cake between 3 (8 inch) pans and baked for about 17 minutes.

Recipe from All Recipes.

Linked on Tatertots and Jello, Your Homebased Mom, Pinworthy Projects, Sweet & Savory Saturdays, Show Me What Ya Got, The Busy Bee's and Six Sisters' Stuff. 

Turtle Cupcakes

Happy Monday!  Since Mondays tend to get a bad rap, I figured I'd share these amazing Turtle Cupcakes with you to make it a little better.  Now if only I could teleport one straight to you, this Monday would be fantastic!

We are HUGE fans of turtles around here.  Not the kind that crawls around with it's house on it's back, but the the kind that you eat with chocolate, caramel and pecans.  Turtles are one treat we can always agree on around here.  They're also one treat that doesn't last long around here.  Not that many do, but anything turtle tends to disappear a little faster than normal.

 

24 chocolate cupcakes, baked and cooled (I used Moist Chocolate Cake and made it into cupcakes.  Chocolate Cupcakes would also be fantastic, or just your favorite boxed mix.)
1 batch Caramel Buttercream Frosting
2 cups semi-sweet chocolate chips
1/2 cup milk
2 tablespoons butter
24 Pecan halves

Combine chocolate chips, milk and butter in a microwave safe bowl.  Cook in 30 second increments until the chocolate and butter are melted.  Stir well after each 30 seconds.  Dip the top of each cupcake in the melted chocolate mixture.  Let the cupcakes sit until the chocolate has set, about 30 minutes.  Pipe or spread Caramel Buttercream Frosting on the cupcakes.  Heat the remaining chocolate mixture in the microwave again to remelt, in 30 second increments, stirring well after each 30 seconds (I only needed to cook for 30 seconds).  Pour a spoonful of chocolate on top of each cupcake and top with a pecan half.  If the chocolate is too thick to drizzle down a bit, add milk, 1 tablespoon at a time, until you get the right consistency.  You don't want it too runny, just enough to run down a bit.  I added 1 tablespoon of milk.

Recipe from The Royal Cook - an original!

Linked on Your Home Based Mom, The Busy Bee's, Manic Monday, Fancy This Friday, Whats Cooking With Ruthie, Six Sisters' Stuff, The Weekend Re-Treat, Manic Monday and Tatertots and Jello.

Caramel Buttercream Frosting

You know that day that comes once a year?  The one that people seem to get a kick out of celebrating that your hair is more gray, your skin is more wrinkly and your age is quickly approaching ancient (or antique, whichever you prefer)?  Well, I had one of those days last week, and while I prefer people don't rub it in that I'm not as young as I used to be (and never will be again *sigh*), it was quite a lovely day.  It started with my sweet little girls (4 and 6 years old) bringing me a lovely breakfast in bed prepared all by themselves (their favorite little snacks :D)!  I got lots of love notes from my 6 year old (we are officially bff's now!), the sweet hubs cooked lunch and dinner and the older kids did the dishes.  The only thing I did was make the cake, er, cupcakes.

My husband loves turtles.  The chocolate, caramel and pecan candy.  I buy him a box once in a while and the kids pretty much think their mission in life is to sneak into them and then brag to Daddy about it.  It's kind of turned into a little game.  I've started buying turtles for my sweet hubs just so the kids can play their little game.  They even like to tell where they found the turtles, how they got to them, how many they ate, where they ate them, and even where they stashed the wrappers (like, in Daddy's shoes....).

While I was trying to figure out the perfect cupcakes to make, my sweet little 6 year old spied a box of turtles on top of the fridge and suggested we make turtle cupcakes.  She's pretty much brilliant!  This Caramel Buttercream frosting  got to be the caramel part of the turtle cupcakes.  And it was awesome!

2/3 cup butter, divided
1/3 cup brown sugar

Combine 1/3 cup of the butter and the brown sugar in a small sauce pan and bring to a boil over medium heat, stirring occasionally.  Once the mixture has come to a boil, stir in remaining 1/3 cup butter and stir until melted and mixed in.  Let the mixture come back to a boil and boil 1 minute.  Remove from heat and let cool completely.

1/2 cup butter
1/4 cup shortening
3 cups powdered sugar
1 to 2 tablespoons milk

Combine butter and shortening in a large bowl and beat until they are well mixed and smooth.  Add powdered sugar and mix until well mixed.  Add milk and mix until smooth (should be thick).  Add cooled caramel and mix until well combined.

Recipe from The Royal Cook - an original!

Linked on Manic Monday, Tatertots and Jello and The Busy Bee's.

Chocolate Cake Balls Pops

Calling all chocoholics!  These Chocolate Cake Ball Pops are for you.  They're chocolate x 3 and amazing!  My kids loved them so much they wanted to share them.  With everyone.  Friends, teachers, neighbors.....  After sampling multiples, of course.  I loved them so much I wanted to share them too.  To keep myself from eating them.

 I'm drooling!

All packaged up for my girls to take to their teachers.  They LOVE their teachers!

 
1 package chocolate cake mix (or your favorite chocolate cake recipe) baked according to package directions and cooled
1 1/2 cups chocolate frosting (I used this Chocolate Frosting)
3 cups milk chocolate chips (semi-sweet would work as well)
2 tablespoons shortening
Sprinkles, optional

Crumble cake into a large bowl and add 1 cup of the chocolate frosting; mix well.  Add remaining frosting, a little at a time, if needed, to make a mixture that holds together.  Shape into small balls and place on a cookie sheet lined with parchment paper.  Place a sucker stick into the balls and press well into the cake ball (I go all the way to the bottom of the cake ball).  Place cake balls in the refrigerator and cool for at least 1 hour.  Combine chocolate chips and shortening in a microwave safe bowl.  Microwave in 30 second increments, stirring well after each 30 seconds, until the everything is melted and smooth.  Remove cake ball pops from the refrigerator and dip into the chocolate, one at a time (I like to dip just the top part of the stick as well.  I think it helps the ball stay on.  Hold the pop above the chocolate to let the excess chocolate drip off (I hold it for 10 to 15 seconds and I hold the pop side ways instead of upside down to help prevent the ball from falling off).  Place pop back on the parchment paper and sprinkle with sprinkles, if desired.  You can also put the pops in a glass with the pops up after dipping if you prefer them without the flat side.  I like the flat bottom because I think they are easier to serve.

Recipe from The Royal Cook - an original!

Linked on Sweet as Sugar Cookies.

Apple Crisp

Apparently my kids are deprived.  My sweet little 11 year old called her Granny, just to chat, and Granny told her she was making Papa an Apple Crisp.  My little princess got off the phone and let me know I've never made her an apple crisp and asked begged me to make her one.  I told her that Apple Crisp was basically just an apple crumb pie, but without the crust.  She said she knew.  Apparently Granny told her.  Funny, anything Granny tells her is true (really, it is), but she doesn't believe half of what I tell her.  So I tell her to call Granny.  Then she believes me.  Funny thing.

I must really love that sweet little 11 year old of mine.  I had a lovely bag of my favorite apples (pink lady - YUM!!) and used all of them for her very first Apple Crisp.  She was in heaven!  I think she ate half the pan all by herself.  You'd never know she likes to eat by looking at her, though.  If only I had that problem....

8 cups sliced apples
1/2 cup brown sugar
2 tablespoons butter, melted
1/2 teaspoon cinnamon
2 tablespoons flour
1 teaspoon vanilla
dash salt
1 teaspoon lemon juice

Topping:
3/4 cup flour
3/4 cup brown sugar
1/4 cup instant oats
5 tablespoons cold butter, cut into small pieces
dash salt

Preheat oven to 375.  In a large bowl, combine all ingredients except topping ingredients.  Mix well and pour into a 3 quart baking dish (I used a 9x13 inch pan).  Combine all topping ingredients and use a pasty blender to cut butter into the other ingredients.  When the butter is cut in and looks like small crumbs, sprinkle over apples.  Bake for 45 minutes.  Serve warm or cold.

Recipe adapted from Jamie Cooks It Up!

Linked on Sweet as Sugar Cookies.

Mini Caramel Apple Pies

Nothing screams fall quite like apple pie.  My 11 year old has been begging me to make her an apple pie for a week now, and I finally gave in.  I won't let her know that I spied a case of fresh apples at the farmers market last weekend and my hubby refused to let me buy it until I had all the apples at home used up first.  The nerve! :)  And since I buy pounds, and pounds and even more pounds of apples, I had quite a few to use up before the next farmers market.  Luckily there are 7 of us eating them, and we all love apples, but I still had a little work to do.  I've made Fruit and Maple Oatmeal several times, we've snacked on apples and apple slices with peanut butter, and I finally made these Mini Caramel Apple Pies. 

The look on my sweet daughters face was priceless when she realized what I was making.  To say she was pleased would be an understatement.  The rest of the kids were pretty excited as well.  I loved listening to them decide what to do with the "extra" pies since there wouldn't be enough for everyone to have 2.  I tried telling them that there wouldn't be any extras, because they were all Mom's.  I guess I need to work on my poker face, because they didn't believe me for even a split second.  Either my poker face is really bad, or they are really smart.  I think I like the second option the best.

1 recipe pastry for a 9 inch double crust pie (I used my Perfect Pie Crust)
1/4 cup unsalted butter
1 1/2 tablespoons all-purpose flour
2 tablespoons water
1/4 cup white sugar
1/4 cup packed brown sugar
 4 apples - peeled, cored, and sliced

Preheat oven to 400 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste and cook for 1 minute. Add water, white sugar and brown sugar, and bring to a boil. Add apples and return to a boil. Reduce heat to medium-low and let simmer for 10 minutes, stirring occasionally.  Divide dough into 10 pieces and roll each piece into a circle (mine were about 6 inches).  Place about 1/4 cup of the apple filling in the center of each dough circle.  Fold the dough in half over the filling and press the edges to seal.  Place on an un-greased baking sheet and bake for 10 minutes.  Reduce the heat to 350 and bake for an additional 20 minutes.

Recipe from All Recipes. 

 Linked on Sweets for a Saturday and Tatertots and Jello.

Cookies and Cream Ice Cream Cake

This Cookies and Cream Ice Cream Cake is so easy and so good!  With summer in full swing, I wanted a dessert, but I didn't want to turn on the oven.  This Cookies and Cream Ice Cream Cake was the perfect solution.  The family loved it.  According to my 11 year old, it was the yummiest cake she has ever eaten!

1 package double stuffed chocolate sandwich cookies (like Oreos)
1 (56 ounce) carton vanilla ice cream, softened but not melted
1 1/2 tablespoons butter, melted
1 cup whipping cream
2 tablespoons sugar

Place 16 of the cookies in a food processor and process until they are crumbs.  Add butter to the crumbs and mix until incorporated.  Pour crumbs into a 9-inch spring form pan and press onto the bottom.  Cut 10 cookies into 1/4.  Pour softened ice cream into a large bowl and add cut up cookies.  Stir until combined.  Pour into the spring form pan on top of the cookie crust.  Place in the freezer for at least 2 hours.  Place remaining cookies in the food processor and process until broken.  Pour whipping cream into a medium sized bowl and beat with beaters until the cream starts to stiffen.  Add sugar and continue beating until stiff.  Just before serving, run a knife around the edge of the spring form pan to loosen the cake from the sides; remove the ring.  Top cake with sweetened whipped cream and sprinkle with cookie pieces.

Notes:
To soften the ice cream, I leave it on the counter for about 10 minutes, then pour it into a bowl and stir it, breaking up the big chucks, until smooth.

When whipping the cream, remove the cream from the fridge just before beating.  Also, use a glass bowl and place the bowl and beaters in the freezer for 10 minutes before adding the whipping cream. 

Recipe from The Royal Cook - an original!

Linked on Tatertots and Jello.

Linked on Sweets for a Saturday. 

Chocolate Cupcakes

I love me a good cupcake.  In my book, a chocolate cupcake = a good cupcake.  My kids usually request chocolate cupcakes for their birthday parties, or just whenever I feel the need to make cupcakes.  Maybe that's one of the reasons I like them so much. 

The measurements are a little crazy, but the recipe makes an even 24 cupcakes.

1/2 cup + 1 tablespoon cocoa powder
1/2 cup + 1 tablespoon hot water
2 1/4 cups flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 sticks + 1 tablespoon (17 tablespoons total) butter, softened
1 2/3 cups sugar
3 eggs
1 tablespoon vanilla extract
3/4 cup sour cream

Preheat the oven to 350 degrees. Line 2 standard cupcake pans with paper liners. Combine the cocoa powder and hot water and whisk until smooth. In a medium bowl whisk together the flour, baking soda, baking powder, and salt. In a medium saucepan over medium heat, combine the butter and sugar. Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to a large bowl and beat on medium-low speed until the mixture is cool, about 4-5 minutes. Add the eggs one at a time, mixing well after each addition. Blend in the vanilla and cocoa mixture until smooth. With the mixer on low speed, add 1/3 of the flour mixture, then 1/2 of the sour cream. Repeat one more time, then add the remaining 1/3 flour. Divide the batter evenly between the prepared liners, filling no more than 2/3 full. Bake the cupcakes until a toothpick inserted in the center comes out clean, about 15-18 minutes. Remove the cupcakes to a wire rack to cool completely.

Recipe from Mels Kitchen Cafe.

Fresh Strawberry Pie

Fresh Strawberry Pie is a fairly simple pie and is so yummy. I made this for my Mothers Day dessert and the kids licked their plates clean. Literally! Even though they know the one with the worst manners get to clear the table. My hubby even asked for seconds. That's huge!

1 prepared pie crust (I used Graham Cracker Pie Crust, but Perfect Pie Crust would be great as well)
1 1/2 cups pureed strawberries
1 tablespoon lemon juice
1 1/2 tablespoons corn starch
1/4 cup sugar
4 cups sliced strawberries

Place pureed strawberries and lemon juice in a small sauce pan. Whisk together sugar and corn starch, then whisk into the strawberry mixture. Heat over medium heat, stirring often, until it comes to a boil. Pour mixture over strawberries and mix until coated. Pour into prepared pie crust and store in the refrigerator until serving. Top with sweetened whipped cream, if desired.

Recipe from The Royal Cook - an original!

Linked on Show me what ya got, Tatertots and Jello, Get Your Brag On! and Sweet for a Saturday.

Coke Cake

2 cups flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup butter
1/4 cup unsweetened cocoa powder
1 cup Coke (not diet)
1/2 cup buttermilk
2 eggs
1tsp vanilla extract

Glaze
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/2 cup Coke (not diet)
4 cups powdered sugar
1 cup chopped pecans - optional


Place flour, sugar, salt, baking powder and cinnamon in a large bowl.  Combine butter, cocoa powder, Coke and buttermilk in a small sauce pan.  Heat over medium-high heat, stirring constantly, until it comes to a boil.  Remove from heat and pour over dry ingredients.  Mix well, then add eggs and vanilla.  Mix well and pour into a greased 9x13 inch baking dish.  Bake at 350 for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.  While cake is baking, combine butter, cocoa powder and Coke for the glaze and heat over medium-high heat until it comes to a boil, stirring constantly.  Remove from heat and whisk in powdered sugar until smooth.  Add pecans and mix well.  Pour over hot cake.  Let cool completely.

I sometimes will heat up the cake to serve and put a scoop of vanilla ice cream on top.  YUM!!

Recipe from May Flaum.

Linked on Sweets for a Saturday.

A Baking Flop Makeover - Chocolate Dipped Yellow Cake Balls

I have a story for you. A story about these amazingly delicious Chocolate Dipped Yellow Cake Balls.

Have you ever had an absolute baking/cooking flop? Well, I almost hate to admit it, but I did just the other night. My little girl picked out a recipe for some beautiful looking cup cakes. Guaranteed to be perfectly moist and just plain delicious. The batter was delicious, but most of it still managed to make it into the cup cake pans. Into the oven the amazingly delicious batter went. And then our beautiful cupcakes came out like this....

I think you could park a car in there! I thought about just filling them with extra frosting. Frosting with a little side of cake. But they wouldn't come out of the tins very well. I didn't grease the top of the pan very well. How was I supposed to know they'd do that? As you can imagine, my little 5 year old was devastated that she wasn't going to get her beautiful cupcakes. There was only one thing to do. We made these.

Chocolate Covered Yellow Cake Balls. They aren't cupcakes, but they saved the day! And boy, are they delicious! My little 5 year old shared them with her friend and her little friend told her mom "Mommy! They have really yummy stuff inside!" And they really do!

1 yellow cake, baked and cooled
1 cup vanilla frosting
1 pound chocolate candy coating

Crumble cake into a large bowl. Add frosting and mix until well combined. Roll into walnut sized balls and place on a cookie sheet. Refrigerate 15 minutes to firm up. Place chocolate in a microwave safe bowl and microwave in 30 second increments until melted. Dip cake balls in chocolate and place on waxed paper to dry.

Linked on Sweets for a Saturday.

Perfect Pecan Pie

I don't know about you, but for the longest time I was intimidated by pecan pie. For some reason I had it stuck in my head that it was not an easy pie to make. I have to admit, I was mistaken. :) Perfect Pecan Pie is just as easy as any other pie you bake. I like to think it is even on the "easy" end of the spectrum.

Not only is this Perfect Pecan Pie fairly easy to make, it is insanely delicious as well! The only complaint I have ever gotten from this pie is that it has nuts in it. That came from my nutty, but not nut lover, sister-in-law. :)

The first time I made Perfect Pecan Pie it disappeared so quickly I had to make it 3 times that week! I will blame all those missing "slivers" on my husband. He may or may not have been home when they disappeared, but I still claim it was all his fault.

1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
1 (9 inch) pie crust (I use my Perfect Pie Crust - perfect for Perfect Pecan Pie!)

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Recipe from All Recipes.

Linked on Sweets for a Saturday #53.