Cinnamon Roll Cake

My family loves cinnamon rolls but I don't always have the time to make the dough and let rise. This Cinnamon Roll Cake is the perfect substitute. This is definitely a treat and is great to make for special occasions such as Easter, Christmas, any Holiday, or on an occasional Sunday morning, like today.There's not much else I can say about this other than it is really yummy and pretty easy to make. It's great right out of the oven or at room temperature (I personally prefer room temp). Coffee or milk is a must with this.

Cinnamon Roll Cake

Cinnamon Roll Cake:

CAKE:
3 cups Flour
1/4 teaspoon Salt
1 cup Sugar
4 teaspoons Baking Powder
1 1/2 cups Milk
2 Eggs
2 teaspoons Vanilla
4 T Butter, melted

TOPPING:
1 cup ( 2 sticks) Butter, softened to room temperature
1 cup Brown Sugar
2 Tablespoons Flour
1 Tablespoon Cinnamon

GLAZE:
2 cups Powdered Sugar
5 Tablespoons Milk
1 teaspoon Vanilla

DIRECTIONS: Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.

In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

FOR TOPPING, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake. (I found it hard to swirl so just left it be and it came out perfect).

Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.

FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

Enjoy!!

Chocolate Vanilla Cupcakes

Torn between chocolate or vanilla cupcakes? Then go with the best of both worlds. These were made with my two favorite cupcake recipes which are basically doctored up boxed cake mixes. The vanilla frosting is an basic buttercream frosting while the chocolate is a rich cream cheese chocolate buttercream. Swirl these together and yum!

Two cupcake recipes makes a lot of cupcakes (approx 36 cupcakes). Therefore I had quit a bit of cupcake batter to play with. I went with making a pan of swirled / marbled vanilla and chocolate, a pan of plain vanilla, and a pan of plain chocolate. Then had fun decorating with different cake tips (Wilton Round 2A tip, Open Star 1M tip, and  French 4B tip)

Served up a mix  for a Saturday night teen girl sleepover. The girls loved them!

And there were even some leftover for the girls to bring home the next day.

Recipes for Cupcakes and Buttercream Frosting ...

Vanilla Cupcakes:

• 1 Box white cake mix
• 1/3 cup oil
• 4 egg whites
• 3/4 cup buttermilk
• 3/4 cup sour cream
• 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350 degrees and line pan with cupcake liners.
2. In a large bowl, gently combine oil, egg whites, buttermilk, sour cream and vanilla extract.
3. Sift in cake mix and stir.
4. Fill cupcake liners 3/4 full and bake for 18-22 minutes, or until and inserted knife comes out clean.

Chocolate Cupcakes:

• 1 (18.25 ounce) package chocolate  cake mix
• 1 (3.4 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water

Directions:

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In large bowl beat together the cake mix, pudding mix, sour cream, oil, eggs, vanilla and espresso water mixture. Beat on medium speed until well combined, approximately 2 minutes.
3. Fill cupcake liners with about 3 tablespoons of batter.
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched.

 
For Chocolate Vanilla Layered / Marbled Cupcakes: 

Fill each cupcake liner with 2 tablespoons of vanilla cupcake mix, then on top of each vanilla filled cupcake liner, add 2 tablespoons of chocolate cupcake mix. To make a marbled cupcake, lightly swirl the cupcakes with a knife. I chose not to swirl and just left them layered.


Vanilla Buttercream Frosting

• 1/4 cup (4 ounces) unsalted butter
• 1/4 cup vegetable shortening
• pinch of salt
• 1 teaspoon vanilla extract
• 2 1/2 to 3 cups (10 to 12 ounces) confectioners' sugar
• 2 to 4 tablespoons (1 to 2 ounces) milk

Directions:

1. Cream the butter and shortening until fluffy. Beat in the salt  and the vanilla. Add the confectioners' sugar, 2 tablespoons of the milk, and mix well. (Don't over mix). Adjust the consistency of the frosting as needed by adding more confectioners' sugar or milk.  Yield: 2 1/2 cups. 

Chocolate Buttercream Frosting:

• 3/4 cup butter, softened
• 4 oz cream cheese, softened
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons vanilla extract
• 3-4 cups powdered sugar
• milk if needed

Directions:

1. Beat butter and cream cheese until mixed well, about 2 or 3 minutes, scrape down bowl as needed. Add cocoa powder, vanilla extract and slowly add powdered sugar. If your buttercream becomes too thick, add 1 tablespoon of milk. .

To decorate cupcakes, frost or pipe buttercream onto cool cupcakes using your favorite cake tip(s). For a great tutorial on cupcake decorating tips and tricks head over to Glorious Treats.

Enjoy!!

Pistachio Cake with Pudding Frosting

 

A simple popular recipe. I remember this Pistachio Cake from when I was a kid. I think every gathering we attended someone brought this cake or some type of dessert made with Pistachio pudding. The cake is moist and the frosting is light and refreshing. Everyone loves it!

You can make some alterations to the cake. Such as, you can serve it plain and dusted with powdered sugar. You can add chopped pistachios to the batter for an extra crunch if you'd like. Also, the cake does have a nice light green color to it and makes a great St. Patrick's Day dessert. Add a few drops of food coloring to bring out the "Green" on the holiday! (For this cake, I made it as follows with no alterations).

Pistachio Cake with Pudding Frosting ...

Cake 

Ingredients:

• 1 pkg yellow cake mix
• 1/2 C water
• 1/2 C veg oil
• 1/2 C milk
• 2 pkgs instant pistachio pudding
• 5 eggs

Directions:         

1. Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan (bundt pan).
2. In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, and oil. Blend ingredients, then beat for 2 minutes at medium speed.
3. Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.

Frosting

Ingredients:

• 1 8 oz cool whip
• 1 pkg instant pistachio pudding
• 1/2 pint heavy cream

Directions:

Beat pudding and milk on slow speed for 1 minute until blended. Fold in Cool Whip. Ice cake and store, lightly covered or in a cake carrier, in the refrigerator.

Enjoy!

Guinness Ice Cream

Ice cream, Guinness beer .. all in one bowl .. yes! This ice cream does have have a unique bold, rich flavor and was enjoyed by all guests. It is a super creamy ice cream and it does have a beer taste, but not the beer taste you imagine.  I served it with Guinness Brownies, topped with a tad of whipped cream. It did us all in on the richness but it was so good. If you like making your own ice cream, and you like experimenting you have to give this a try. 

Guinness Ice Cream ...

Ingredients:

• 1/2 vanilla bean
• 1 cup whole milk
• 1 cup heavy cream
• 2/3 cup Guinness stout
• 2 Tbs plus 2 tsp molasses
• 3 extra-large egg yolks
• 2/3 cup granulated sugar
• 1/2 tsp pure vanilla extract

Directions:

1. Split the vanilla bean in half lengthwise. Using a paring knife, scrape the seeds and pulp into a medium saucepan. Add the vanilla pod, milk, and cream, and bring to a boil over medium heat. Turn off the heat, cover, and allow the flavors to infuse for 30 minutes.
2. While the cream is infusing, whisk the beer and molasses together in a small saucepan, bring to a boil and then turn off the heat.
3. Whisk the egg yolks, sugar, and vanilla extract together in a bowl. Whisk a few tablespoons of the warm cream mixture into the yolks to temper them.  Slowly pour the warm cream mixture, whisking continuously. Pour the mixture back into the pot, and return to the stove.
4. Stir the beer mixture into the cream and cook the custard over medium heat, 6 to 8 minutes, stirring frequently with a rubber spatula and scraping the bottom and sides of the pan.  The custard will thicken and when it’s done will coat the back of the spatula.  Strain the mixture, and chill at least 2 hours in the refrigerator.  
5. When the custard is very cold process it in an ice cream maker according to the manufacturer’s instructions.

Enjoy!

Happy Groundhog Day Rice Krispy Bars

Happy Groundhog Day! Looks like 6 more weeks of winter. Not what all wanted to here but we can still celebrate with a fun treat like these Groundhog Rice Krispy Bars. I found these adorable groundhog cupcake toppers over at Lily Jane Stationery. The cute little groundhog inspired to make something sweet. So I went for an easy pan of Rice Krispy Bars.  And this is what I came up with. for our Groundhog Day treat. 

Lily Janehas great paper goods and offers these groundhog cupcake topper printables for free. 


Ingredients:
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
6 cups rice crisp cereal

Directions:
1. Melt butter or margarine in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 1-2 minutes longer, stirring constantly. Remove from heat.

2. Add rice crisp cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.

4. While still warm, place M&M Candy's in the upper right hand side of the pan (or where ever you would like). In the upper left side of the rice Krispie bars, spread some icing* to make it look like melted snow. Place the groundhog topper decoration into the bars. See here  how to make the groundhog topper and his shadow. For the chocolate frosting,  I melted some chocolate chips in the microwave, then placed the melted chocolate in a ziploc bag, clipped one of the tips and decorated with "Happy Ground Hog Day".

Icing: Mix 1/2 cup powdered sugar with 2-3 teaspoons and a dash of vanilla

Happy Groundhog Day!

Mini RIP Graveyard Dirt Cakes

Halloween party menus usually spell gross-out appetizers like grape eyeballs and linguine guts. Elevate to edibly eerie with these yummy mini RIP Graveyard Dirt Cakes for Dessert. These mini treats chocolate were served, and well liked at our Pink-O-Ween Halloween Party  Having a party for girls only, add a touch of glam by sprinkling pink colored sugar on top of the 'dirt'. The girls will love it!

Mini RIP Graveyard Dirt Cakes ... 

Ingredients:

• 1/4 cup Butter, softened
• 1 (8 oz) package Cream Cheese, softened
• 3 cups Milk, 2% or whole
• 1 (12 oz) container Frozen Whipped Topping, thawed
• 1 cup Confectioners' Sugar
• 1 teaspoon Vanilla Extract
• 2 (3.9 oz) packs Instant Chocolate Pudding Mix
• 1 (20 oz) package Chocolate Sandwich Cookies, such as Oreos
• 1 package of Pepperidge Farm Milano cookies
• 1 bottle of Black Cookie Icing (for decorating)
• 16 Candy Pumpkins for decorating
• Pink colored sugar sprinkles
• 16 (9 oz) clear Plastic Cups

Directions:

1. Put the chocolate sandwich cookies in a food processor and process until they become fine crumbs. Set aside.

2. In a large bowl, combine the butter or margarine, cream cheese, confectioners sugar and vanilla flavoring. Beat on low speed to mix then beat on medium speed until smooth. Add the chocolate pudding mix and milk to the bowl. Beat on low speed to combine.

3.Fold the whipped topping into the pudding mixture with a rubber spatula.

4. In each clear plastic cup, assemble in layers as follows: first layer, 1/3 cookie crumbs; second layer, 1/2 pudding mixture; third layer, 1/3 cookie crumbs; fifth layer, 1/3 cookie crumbs.

5. Decorate each Pepperidge Farm Milano cookie with black frosting by piping the letters RIP (or whatever you choose) at the top of each cookie.

6. Insert decorated Milano cookie into each plastic cup and place a candy pumpkin next to and in front of inserted cookie.

7. Garnish top of each graveyard with pink sprinkles.

Enjoy!

Valentine's Day Candy Sundaes / Ice Cream Soda

This is the first year I don't have an elementary school age child celebrating Valentine's Day at their school. I admit I'm kind of sad knowing that part of my children's growing up is over. I will miss participating in the school celebration (Valentine's Day was always my favorite kid party) and buying those boxes of Valentine's Day cards that the children share with their classmates.
In addition to the school parties, we've always done a family Valentine's Day celebration of some sort. This year we'll be celebrating with some Valentine's Day Candy Sundaes. I made Candy Sundae's using green Cocoa Cola glasses,  from the dollar store, for the bottom of the sundae, a variety of candy for the 'ice cream', curling ribbon for the whipped cream and tootsie pops for the cherry. I guess these really look more like an Ice Cream Soda since I used Coke glasses to hold the candy. 
Also, I used free printable Valentine's Day cards from Anders Ruff. There are several tutorials around showing you how to build these adorable treats. I found this tutorial at Between Naps on the Porch to be the best way to make these. Have a try at making these. They were very well received by my kids and hubby (yes, he got one too).

Later tonight, for dessert we will have real ice cream sundae's with all the fixings (ice cream, strawberries, bananas, Nutella, fudge, nuts, whipped cream and of course cherries)!

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Happy Valentine's Day!