Chocolate Peanut Butter Bundt Cake

 Here's a cake out there for all of you Reese's Peanut butter Cup lovers. This is rich, dense, moist and DIVINE. My favorite combination is peanut butter and chocolate. They're just so perfect together. And this peanut butter ripple that's in the middle of the cake really reminds me of a peanut butter cup.

 

So if you're like me and love everything peanut butter and chocolate, you need to try this cake!

Cake:  

1 standard size chocolate fudge cake mix 
1 package (3.9 oz. - 4 Serving Size) chocolate pudding - DRY MIX 
1 cup sour cream 
1 cup vegetable oil 
4 eggs 
1/2 cup warm water 
1/2 cup chocolate chips

Peanut Butter Filling:

1 cup creamy peanut butter
1/2 cup powdered sugar
4 tablespoons butter, melted
1 teaspoon vanilla extract

Glaze:
For Chocolate Glaze:
2/3 cup semi-sweet chocolate chips 
1/3 cup heavy cream 
For Peanut Butter Glaze:
2/3 cup peanut butter chips
1/3 cup heavy cream 

DIRECTIONS 
For the cake: 
1. Preheat oven to 350 degrees. 
2. Combine all of the cake ingredients and mix with a mixer until combined.  Do not over mix, but make sure all dry ingredients and wet ingredients are well combined. Stir in chocolate chips. 
3. In a separate bowl, combine peanut butter, butter, powdered sugar, vanilla and salt and mix well with a mixer. 
4. Spoon half of cake batter into a bundt cake pan that has been sprayed with non-stick cooking spray.  Spoon peanut butter filling on top of the cake batter.  Top with remaining cake batter. 
5. Bake for 50-55 minutes or until toothpick inserted into cake comes out clean.  Remove from oven and allow to cool on a wire rack.  Remove from bundt pan and allow to cool till not hot. Top with glazes.

For glazes: 
In a large microwave safe bowl combine chopped chocolate and heavy cream. Do the same in a different bowl with the peanut butter chips and heavy cream. Microwave for 30 seconds, remove from microwave and stir well. Return to microwave for another 15 seconds.  Remove from microwave and whisk together until smooth (stirring will help melt chocolate).  If needed, heat for an additional 15 seconds, then whisk until smooth.  Spoon or pour over cake. ENJOY!!

*Adapted from Lovin from the Oven  

Hershey's Chocolate Cake with a Mousse Filling

 I'm definitely not going to take credit for this cake. I'm just making sure everyone is aware of how delicious it is:) I put a little twist in there, but for the most part, this cake is Hershey's. They add 1 cup boiling water at the end to stir in. I add boiling hot coffee. You might think this is weird. Well it is kind of weird, but it makes it SO much more chocolatey. And despite what you may think, you can't taste the coffee at all. It just brings out the natural richness of chocolate. I really challenge you to try it!

If you're wanting the BEST chocolate cake there is out there, look no further. This is the definition of the perfect chocolate cake. Dense. Moist. SUPER chocolatey.

 I will, however, take credit for this wonderfully easy chocolate mousse. The best part about it is you can put it in the middle of anything and everything. I sometimes like to fill my chocolate cupcakes with it. It puts them right over the edge.

 

Anyway, this is a knock-your-socks-off kind of chocolate cake. 

Hershey's Chocolate Cake:

2 cups sugar

1 3/4 cup flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp vanilla

1 cup boiling hot coffee (or boiling water) 

Preheat oven to 350 degrees. Grease and flour 2 9-in round baking pans. I also like to line the bottom of my pans with a parchment paper. It guarantees that it comes out clean. In the bowl of your mixer, add the sugar, flour, cocoa, baking powder, baking soda and salt. Turn it on a few times to stir the ingredients together. Add the eggs, milk, oil and vanilla. Beat until well combined making sure to scrape down the sides of the bowl. Stir in boiling hot coffee.

Bake 30-35 minutes or until a toothpick comes out clean. Cool 10 minutes, then remove from pans and let cool on a wire rack. Cool completely. Fill with the Chocolate Mousse Filling then frost with Perfectly Chocolate Frosting.

Chocolate Mousse Filling:

1 cup heavy cream

1 cup semi-sweet chocolate chips, melted and cooled

Beat heavy cream in a bowl until stiff peaks form. Stir in melted chocolate until completely combined. Lay one layer of cooled chocolate cake on a cake stand. Top with mousse filling. Top with the other layer. Frost the whole cake with Perfectly Chocolate Frosting.

Perfectly Chocolate Frosting:

1/2 cup (1 stilck) butter

2/3 cup cocoa powder

3 cups powdered sugar

1/3 cup heavy cream

1 tsp vanilla

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to a spreading consistency. You may want to add more cream to get to your desired consistency. Beat in vanilla. 

ENJOY your chocolate coma:)

*Adapted from Hershey's

Mint Brownie Trifle

 I made this by accident once. I think those are the best kind of recipes:) I was going to make a mint cake, but it turned out weird, so I turned it into a trifle. Cause, you know, you should improvise when things don't go as planned. 

It's turned out to be one of the favorites of my friends and family! It's rich and refreshing at the same time. Mint will do that. I also love how trifles are kind of messy. You just throw everything into layers and BOOM you're done. It's the best!

1 recipe of my homemade brownies (found here) baked in a sheet cake pan so they are thinner

1 recipe Fluffy Mint Buttercream (recipe follows)

1 bag chopped Andes mints (found in the baking section)

1 jar hot fudge

After baking brownies, let them cool completely. Then cut them into small 1 inch cubes. Put a layer of brownies in the bottom of a trifle bowl (or any bowl or container you choose), drizzle 1/4 cup of hot fudge over brownies, top with a layer of Fluffy Mint Buttercream, then sprinkle a layer of chopped Andes mints. Repeat layers until all ingredients are used. Enjoy!!

 

Fluffy Mint Buttercream

2 sticks butter, at room temperature 

3 1/2 cups powdered sugar 

2 T heavy cream 

1/2 t peppermint extract (more if you like it strong)

1 cup heavy whipping cream

In the bowl of an electric stand mixer, using the whisk attachment whip butter on high speed until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides of the bowl. Add in powdered sugar, 2 T heavy cream and peppermint extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl. In a separate bowl whip the whipping cream until stiff peaks form. Fold into the buttercream. 

Brownie Chocolate Chip Cheesecake

The best thing about this cheesecake is that it's a no-bake cheesecake. Well, I guess you have to bake the brownies. But COME ON! Look at this! It's divine, delicious and indulgent. It's also pretty fancy, but doesn't require any skill...my kind of fancy. No brainer folks. You HAVE to make this!

For the Brownie Bottom:
* I usually just make my homemade brownie recipe and don't put all of it in, baking the rest in a small pan along side the actual dish. This also gives the kids a little something to snack on:) If you don't want to use a homemade brownie recipe, you can buy an 8x8 size box brownie according to the package and bake it in a 9in. springform cheesecake pan. Before you put the brownies in the oven, make sure you wrap the outside of the pan with tin foil so there isn't any issue with it dripping.

In a bowl, combine and stir until thickened:
3/4 cup cocoa
1/2 tsp baking soda
1/3 cup melted butter
1/2 cup boiling water

Add in order listed:
2 cups sugar
2 eggs, slightly beaten
1/3 cup melted butter
1 tsp vanilla

Then add:
1 1/3 cup flour
1/4 tsp salt

Stir in a little less than 1 cup of mini chocolate chips. Pour a little more than half into a greased springform pan. Pour the rest into another small, greased dish. Bake about 25 minutes at 350 degrees until the sides pull away from the pan or a toothpick inserted comes out clean. Your baking times may vary depending on your oven or baking dishes. Cool brownie base completely.

For the Cheesecake Top:
16oz. cream cheese, softened
1 cup sugar
1 tsp vanilla
3/4 cup heavy cream
1 Tbs powdered sugar
1 cup mini chocolate chips

Beat cream cheese in a mixer with sugar and vanilla until blended and very smooth.  Using a separate electric mixer with a whisk attachment, beat the heavy cream with the powdered sugar until soft peaks form. Fold the whipped cream into the cream cheese mixture. Gently stir in the chocolate chips. Transfer the filling to the cooled brownie crust and spread it evenly.  Top with ganache.

For the Ganache Top:
1/2 cup chocolate chips
1/2 cup heavy cream

Warm the cream in a small saucepan over medium heat. Once it boils, pour it over chocolate chips and let it sit for about 1 minute, then stir until chocolate is incorporated into the cream. Drizzle over cheesecake. Refrigerate for at least 4 hours or overnight. Pop open the springform pan, releasing it from the bottom. Enjoy!!

Cinnamon Bun Popcorn

This popcorn has been a staple in our house this summer. There’s something about a crunchy, portable popcorn that makes me feel like it’s a must for all summer activities. Ha!

This popcorn is SO addicting. Plan on having a lot of people around when you make it or you might just eat it all yourself.

This recipe is from one of my most favorite sites, Our Best Bites. You know it’s good if they’ve made it. It’s also great to package up in clear bags and give as gifts. So versatile and delicious! 

12 cups air popped popcorn (about 1/2 cup kernels)
1 cup roughly chopped pecans (these can easily be omitted)
1 cup brown sugar
3/4t cinnamon
1/4 cup Karo syrup
1 stick (1/2 cup) butter
1/2t baking soda
1t vanilla
3 squares almond bark

Preheat oven to 250 degrees. Place popcorn and chopped pecans in a very large bowl. I usually need to use 2 bowls to make less of a mess when mixing.

Combine brown sugar and cinnamon in a big, microwave safe bowl. Make sure you mix these two ingredients before adding anything else, otherwise it won’t turn out. Also, use a bowl larger than you think you’ll need because the ingredients will bubble up.

Chop butter into chinks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to the microwave and heat for 2 minutes. Remove, stir and microwave for another 2 minutes.
Remove from the microwave and add vanilla and baking soda. Mixture will foam up a little. When combined, pour over popcorn and pecans and stir until it’s evenly coated. Spread popcorn mixture onto a foil-lines jelly roll pan. Place in the oven and bake for 30 minutes, stirring every 10 minutes.

After 30 minutes, take a piece out and let it cool. Sample it. If it’s not crunchy enough, bake for another 5 minutes. When it’s done, give it a final stir and dump in onto clean parchment paper. Using a fork, drizzle the melted almond bark over the popcorn. Don’t use white chocolate chips for this because it melts in your hands too easily. Almond bark or any sort of melting chocolate works best so it stays on the popcorn without getting all over your hands.

When it has all cooked, break it into chunks and enjoy!

*From Our Best Bites

Easy Brownie Cookies

Sometimes you just need a fast, easy dessert. Of course, if you have the time, you should definitely make my original brownie cookies (recipe found here.) But sometimes I just want to open a box because that requires no brain power, which I’m really lacking right now

But if you’re going to open a brownie box, PLEASE make it be this one. These are the best box brownies. They also sell them in a 6 pack at Costco

These are so fudgy, just like a brownie cookie should be.

1 box brownie mix

1 cup flour

3 eggs

1/3 cup oil

1/2 cup powdered sugar (for rolling cookies in)

Preheat oven to 350 degrees. Mix together brownie mix, flour, eggs and oil. The batter will be very thick. Pinch off a small amount of batter and roll it into a ball. roll ball in powdered sugar, being sure to cover completely. Set cookies 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes and remove to a cooling rack. 

*From Eating on a Dime

Easter Treats

Peeps Rice Krispy Squares

These are such a fun way to celebrate Easter! We made them for Camryn’s class and they all went crazy. And they aren’t hard to make! Such a fun, colorful way to make Easter a little bit more fun for the kids. You can find the recipe here. I just added melted white chocolate to the top with Easter sprinkles. Cute as an Easter button ;)

No Bake Egg Nests

We made these for Bryce’s class. I LOVE a no bake cookie and then by adding my FAVORITE Easter candy, Cadbury Mini Eggs, these have turned out to be the best! All you need to do is follow my recipe for No Bake Cookies, found here, and plop some Mini Eggs on top. Easy peasy.

Happy Easter!!

Lemon Blueberry Cake

It’s been so warm here that I feel like it’s Spring already. Well I guess I jinxed it because it’s 39 degrees today… But to boost my spirits, I can eat this delicious and bright dessert to dream about the summery days to come. And boy is it even better the next day!!

For the Cake: 

1 cup butter, softened
1 1/4 cups sugar
1/2 cup brown sugar
4 large eggs
1T vanilla
3 cups flour, careful not to overmeasure
1 T baking powder
1/2 t salt
1 cup buttermilk
zest and juice from 3 medium lemons
1 1/2 cups fresh blueberries
1 T flour

For the Frosting:

12oz full-fat cream cheese, softened
1/2 cup (1 stick) butter, softened
3-3 1/2 cups powdered sugar (depending on your desired sweetness of your frosting. I like mine more cream-cheesy and less sweet)
1 t vanilla
 
Directions for the cake:

Preheat oven to 350 degrees. Spray 2 9 inch cake pans with nonstick spray and line the bottom with parchment paper.

Using a mixer with a paddle attachment, beat the butter on high until creamy and white - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs, 1 at a time, and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside. Batter should be really fluffy.

In a large sized bowl, sift together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.

Spoon batter evenly into 2 prepared cake pans. Bake for about 25-28 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.

Directions for the Frosting:

Using a mixer with a whisk attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add powdered sugar and vanilla. With the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 Tablespoon of cream to thin out, if desired. If you want a fluffier, lighter frosting, add 1 cup heavy cream, whipped until stiff peaks are formed. Fold this into the frosting. It lightens it up quite a bit.

Assemble the cake and refrigerate for at least 45 minutes before cutting to ensure a sturdy cake. Store leftovers in the fridge.

*From Sally’s Baking Addiction

Pumpkin Pecan Delight

One of my favorite desserts is Pecan Delight. The nuttiness of the crust with the creaminess of the puddings are the perfect combo. Wouldn’t it be awesome if there were a Fall version of that dessert? Well here it is!! Yummy pumpkin with real cream and a nutty crust…the perfect fall dessert.

Enjoy Fall with this easy, creamy pumpkin dessert!

1 cup flour
1/2 cup (1 stick)  butter
1/2 cup pecans, chopped small
8 oz cream cheese, softened
1 cup powdered sugar
3 cups whipped topping, divided 
2 1/2 cups milk
3 sm pkgs. white chocolate instant pudding mix
1 15 oz can pumpkin puree
1 tsp. pumpkin pie spice
1 cup toffee bits

Layer 1: Mix flour, butter and 1/2 cup pecans together. Press into a greased 9x13 pan. Bake for 15 minutes at 350 degrees, then remove and let cool.

Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping and fold in. Spread over cooled crust.

Layer 3: Mix milk, pudding mix, canned pumpkin and pumpkin spice and whisk with a hand mixer until smooth and thick. Fold in 1 cup of  whipped topping. Spread over top of layer 2.

Layer 4: Spread remaining 1 cup of whipped topping on layer 3 and sprinkle with toffee bits..
Let chill for 3 hours or until set.

*From Lil’Luna

Pumpkin Roll Bars

In celebration of the start of Fall, I made this cake. It’s a play on a pumpkin roll, but so much easier. It’s so moist and delicious. It can be eaten by itself, or with a dollop of fresh whipped cream.

I’ve kind of been obsessed with pumpkin lately, so there might be an influx of pumpkin desserts on here! It’s OK because everyone love a good, spicy, pumpkin dessert for fall, right?!

For the Cake:

6 T butter, softened
1 1/2 cups sugar
2 eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt


For the Cream Cheese Filling:

8 oz cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg


Directions:

Preheat oven to 350 degrees.  Spray a 9 x 13 inch baking pan with non-stick cooking spray. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.  In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended. Spread about 2/3 of the batter evenly into the prepared pan.

In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and ½ teaspoon of vanilla until smooth. Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible.  Use a butter knife to swirl together the cream cheese and top layer of pumpkin batter.  Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars and top with whipped cream if you desire. Enjoy!!

*From Six Sisters Stuff

Chocolate Raspberry Brownies

I got a request for these from Justin’s work. I’d never put raspberries with brownies, but they sure turned out delicious! I used my raspberry sauce from my Chocolate Raspberry Cheesecake (recipe found here) and my Ultimate Brownies recipe to make the perfect combination! These are decadent and delicious!

For the Brownies:

In a bowl, combine and stir until thickened:
3/4 cup cocoa
1/2 tsp baking soda
1/3 cup melted butter
1/2 cup boiling water

Add in order listed:
2 cups sugar
2 eggs, slightly beaten
1/3 cup melted butter
1 tsp vanilla

Then add:
1 1/3 cups flour
1/4 tsp salt

Stir in a little less than 1 cup chocolate chips. (no more or brownies may fall apart when cut)
Pour into greased 9x13 inch cake pan. Bake 30-35 minutes in a 350 degree oven, or until brownies begin to pull away from sides or toothpick inserted comes out clean. Do not over bake. Cool in pan.

While the brownies are cooling make the raspberry sauce:

1 (10oz) package frozen raspberries
2 T sugar
3 t cornstarch
1/2 cup water

In a saucepan, combine raspberries, 2 T sugar, cornstarch and water. Bring to a boil, and continue boiling for 5 minutes or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Set aside to cool slightly.

While the raspberry sauce is cooling, make the ganache:

2 cups semi-sweet chocolate chips
1 cup heavy whipping cream

Combine the two ingredients and microwave them in 20 second intervals, stirring in between, until you have a creamy ganache.

To Assemble:

After the brownies have cooled completely, pour on warm chocolate ganache. Spread evenly over brownies. Next, top with raspberry sauce, pouring evenly over brownies. Take a butter knife and gently swirl the ganache and raspberry sauce together. Cut and enjoy!!

Scotcheroo Bars

These are so easy and are sure to please anyone eating them. They are a quick dessert when you don’t have a lot of time. You can’t eat just one!!

1 cup sugar
1 cup light corn syrup
1 1/2 cups peanut butter, creamy or chunky
6 cups rice krispies
1 cup milk chocolate chips
1 cup butterscotch chips

In a heavy saucepan add the sugar and corn syrup together.  Cook together until it starts to boil, stirring constantly.  Then remove from heat and stir in the peanut butter until it has melted and blended in well.  Have the six cups of rice krispies in a big mixing bowl.  Pour the warm peanut butter mixture over the cereal. Fold together until all of the rice krispies are covered. Press into a 9x13 inch pan that has been sprayed lightly with non stick cooking spray.
In a microwave safe bowl melt the milk chocolate chips and butterscotch chips together. (microwave for about 20 seconds, stir and then microwave for another 20 seconds) Stir until well blended and spread over the rice krispie mixture.  Let set up for about an hour and then ENJOY!
*From Six Sister Stuff

BYU Brownies

These are MY take on the BYU Brownie. I’m not much of a mint fan, but these are delicious! I use my homemade brownies with a mint buttercream, topped with a chocolate ganache. These are a total hit!

For the Brownie:

In a bowl, combine and stir until thickened: 3/4 cup cocoa
1/2 tsp baking soda
1/3 cup melted butter
1/2 cup boiling water

Add in order listed:
2 cups sugar
2 eggs, slightly beaten
1/3 cup melted butter
1 tsp vanilla

Then add:
1 1/3 cups flour
1/4 tsp salt

Stir in a little less than 1 cup chocolate chips. (no more or brownies may fall apart when cut)
Pour into greased 9x13 inch cake pan. Bake 30-35 minutes in a 350 degree oven, or until brownies begin to pull away from sides or toothpick inserted comes out clean. Do not over bake. Cool in pan.

For the Mint Icing:

5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
Spread mint icing over cooled brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and add a layer of chocolate ganache.

Chocolate Ganache:

2 cups chocolate chips
4T heavy whipping cream

Combine together and put in a microwave safe bowl. Microwave in 20 second increments, stirring in between, until it’s smooth. Remove brownie pan from the freezer and pour on ganache. Allow ganache to cool and set and cut into squares. Enjoy!

*Icing from BYU Magazine

Andes Mint Cookies

This is a fun dessert to do with the kids for St. Patrick’s Day. They loved that they were green and Justin loved them cause they were mint. I love that these cookies don’t require a mixer and the butter is melted. I never like to stray from my favorite cookie recipe, but this was way too interesting to skip.

We’ve made them several times with just vanilla and chocolate chips and they are SO good!! The cornstarch is also an interesting mix. It’s also a good cookie recipe to make with kids because they can stir at all stages.

They make a great, fluffy cookie…just how I like it.

2 1/4 cups flour
1 t baking soda
1 1/2 t cornstarch
1/2 t salt
3/4 cup butter, melted
3/4 cup brown sugar, loosely packed
1/2 cup sugar
1 egg + 1 egg yolk
1/4 t peppermint extract
1 small bag Andes Mints, chopped

In a large bowl, whisk together the flour, baking soda, cornstarch and salt.
In a different medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the peppermint extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chopped Andes Mints. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough.

Preheat the oven to 325 degrees. Line 2 large baking sheets with parchment paper. Scoop 1T of the dough and roll it into a ball and put on the cookie sheet. After the cookie sheet is filled, place in the fridge for about 5-10 minutes. This helps the cookies stay fluffy instead of going flat.

Put in oven and bake for about 8-9 minutes. They will look underdone, but resist the urge to bake them longer. Remove from the oven and let sit for about 5 minutes then move to a cooling rack. Enjoy!!

*Adapted from Sally’s Baking Addiction

German Chocolate Cookies

Justin loves all things German Chocolate, so I’m always on the hunt for a variety of that. These cookies are delicious and sure to satisfy a German Chocolate craving without having to make an entire giant cake.

Cookies:
1 box German Chocolate cake
2 eggs
1/2 cup oil

Frosting:
1 can (14 oz.) sweetened condensed milk
3 egg yolks, slightly beaten
1/2 cup (1 stick) butter
1 t vanilla
1-1/3 cups Coconut Flakes
1 cup chopped pecans


For the cookies:
In a medium bowl, stir together the cake mix, eggs and and oil until moist. Mixture will be thick. Spoon about 1 teaspoon of batter onto parchment paper lined cookie sheets. (You can make them bigger, but I like to keep them bite-sized and plus it makes more. If you make them bigger, you’ll only get about 12-15 cookie sandwiches. If you make them smaller, you get about 20-25.) Bake at 350 degrees for about 8 minutes depending on the size. They’re ready to come out when the tops start to crack.
Let them sit for a few minutes on the cookie sheet before removing them to a cooling rack.


For the Frosting:
To start, spread the coconut flakes and pecans onto a cookie sheet and put in a 350 degree oven. Stirring every few minutes, let them toast in the oven until they are slightly browned and very fragrant, making sure not to burn them (about 5-8 minutes.) Remove and set aside.
Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly - about 10-12 minutes. Remove everything from heat; stir in vanilla, coconut and pecans. Cool to room temperature.

Lemon Bars

OOOO how I love a good lemon bar!! I never had really tried to make a homemade lemon bar until now. I don’t know why. It’s so easy not to just make them homemade! My friend, Netty, had them at one of her kids baptisms and I couldn’t believe how delicious they were. Such a light, flaky and buttery crust paired with a smooth, creamy lemon filling. I love how the top get’s crisp while the middle stays creamy. Oh so delicious!! 

For the Crust:
1 cup butter
2 cups flour
1/2 cup powdered sugar
dash of salt

In a bowl, whisk together flour, powdered sugar and salt. Melt butter and pour over dry ingredients and mix together until dough is formed. Press into a 9x13 baking dish and bake for 20 minutes at 350 degrees.

For the Filling:
4 eggs
1/4 cup flour
2 cups sugar
6 T lemon juice

Beat eggs and then add remaining ingredients. Mix well and pour onto baked crust. Bake 25 minutes. Cool completely and place in the fridge until cold. Before serving, dust with powdered sugar. Enjoy!!

Pumpkin Crunch Cake

This is one of the most amazing cakes I’ve ever made. Do you see how beautiful and FALL it is?! It’s so perfect for the season.

I’m not going to lie, this is NOT a low fat, low calorie dessert:) But hey, it’s my philosophy that if you’re going to eat dessert, you need to eat it right. And this is just oh so right.

Pumpkin cake, crunchy streusel and whipped cream cheese frosting layered to perfection.

So next time you’re looking for a fall dessert to make, make this one. It’s so perfect in so many ways. Oh and this also isn’t a cake you’re going to whip up in 30 minutes. It’s a little time intensive, but it’s worth it, so do it:)

Crunch Topping
3 cups pecans, finely chopped
3 cups vanilla wafers (about 75 cookies)
3 cups brown sugar
3 sticks butter

Pumpkin Cake
1¼ cup sugar
1 1/2 sticks softened butter
1 16 oz can pumpkin
2 1/4 cups flour
½ cup sour cream
1 T vanilla
1 T pumpkin pie spice
2¼ t baking powder
¾ t baking soda
½ t salt
4 Eggs

Cream Cheese Frosting
2 blocks (16 oz) cream cheese, softened
1 stick softened butter
2 cups powdered sugar
1 t vanilla
1 1/2 cups whipping cream
2 T powdered sugar


Crunch Topping

1. Melt butter
2. In a food processor, pulse cookies to a fine crumb. Remove from processor and put into a medium bowl.
3. Then pulse pecans to very small pieces. Add pecans to the bowl with the cookie crumbs.
4. Add in brown sugar and mix well.
5. Add in melted butter and mix until completely blended.
6. Place one very full cup of the mixture into 3 heavily greased 8 or 9 inch round cake pans, pressing into bottom and spreading it evenly into the cake pans. There will be plenty leftover which will be baked to use on the sides of the cake.
7. Set pans aside and begin cake.
8. Preheat oven to 350 degrees.

Pumpkin Cake

1. In your mixer beat sugar and butter for about 3-5 minutes until light and fluffy, scrapping down the bowl frequently .
2. Add in pumpkin and all the rest of the ingredients, except the eggs. Mix just until blended. Do not over blend.
3. Add in the eggs, one at a time, scraping the sides after each addition.
4. Divide batter equally into your 3 prepared cake pans on top of the nut/cookie mixture, smooth it out and make it as even as possible in the pan.
5. Place remaining crunch mixture in a 4th cake pan or pie dish and allow to bake for the same amount of time as the cakes.
6. Bake in a 350 degree oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean. If you use 2 racks to bake on in the oven, at the halfway mark rotate the pans. Even if you have them all on the same rack, it’s best to switch them out halfway through.
7. Allow pans to cool about 10 minutes, then turn them out onto a wire racks and allow to completely cool. DO NOT LET THE CAKES COOL IN THE PANS. This is important because the crunch mixture will stick to the pans and you’ll be scraping it out. Now don’t worry if it sticks. Just piece it back together as best you can because remember that it really doesn’t matter because you’ll be covering it all up with frosting anyway. That’s the beauty of layered cakes:)
8. Break up the extra crunch mix to very small bits to use to decorate the cake with.
9. While your cakes are baking prepare a cream cheese frosting.

Cream Cheese Frosting

1. Whip the butter until very fluffy and white. Add the cream cheese and whip until very fluffy.
2. Slowly add in the powdered sugar while mixer is on low setting
3. Add in vanilla and mix well and whip for several minutes until smooth.
4. In a separate bowl, whip the whipping cream with the 2 T powdered sugar until stiff peaks are formed.
5. Gently fold the whipping cream into the cream cheese mixture.

Assembly

1. After your cake is completely cooled, I mean COMPLETELY cooled. You don’t want it to be warm at all otherwise it will melt the frosting. I recommend refrigerating the layers a while, especially if you had to piece the crumb mixture back on top of the cake. Then begin frosting the layers and putting the cake together.
2. Frost one layer of cake.  Top the frosted layer with a second layer and frost the top. Repeat with the third layer.
3. When you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top.
4. When finished frosting the cake, coat sides and top with your extra crunch mixture. Just take handfuls of the crunch mixture and carefully smash it into the sides of the frosted cake.
5. *Store cake in refrigerator.

*Adapted from babygizmo.com

Homemade Oreos

I’m such a slacker on here. I made a bunch of new recipes a few weeks ago then realized that my camera was in the shop and had no way to take pictures of them! So dumb. I’ve been in a cooking slump. It seems like it’s been going on for some time now…what the heck?!

 

I’ve made these so many times. Too many times:) My cousin, Jami, made them for me while I was there about a year ago and they’ve been one of my favorites since then. I get RAVE reviews EVERY SINGLE TIME I make them. The only thing is that they need to be made fresh. They’re not the “make the night before” cookies. They don’t take any time at all, so that makes up for it. ENJOY!

 

1 box Devils Food cake mix
2 eggs, beaten
1/2 cup oil
1/2 recipe Perfect Buttercream (found here)
About 20 Chocolate Cream Oreos, crushed in a food processor

In a medium bowl, stir together the cake mix, eggs and and oil until moist. Mixture will be thick. Spoon about 1 teaspoon of batter onto parchment paper lined cookie sheets. (You can make them bigger, but I like to keep them bite-sized and plus it makes more. If you make them bigger, you’ll only get about 12-15 cookie sandwiches. If you make them smaller, you get about 20-25.) Bake at 350 degrees for about 8 minutes depending on the size. They’re ready to come out when the tops start to crack.

 

Let them sit for a few minutes on the cookie sheet before removing them to a cooling rack.

Prepare the buttercream, recipe found here. After it’s good and fluffy, fold in the crushed Oreos. Then frost one cookie and put another on top. Now don’t be stingy with the filling:) You want them good and plump. Then watch them disappear before your eyes.

Snickerdoodle Brownies

I love a good Snickerdoodle. These just go beyond anything you’ve ever known about a Snickerdoodle! They ARE a brownie even though they’re not brown:) They are dense and chewy, with a crisp top. Nothing better. They were so easy and different, which I always love. Enjoy!

2 1/3 cup flour
1 1/4 t baking powder
1/2 t salt
3/4 cup butter, room temp
1 1/4 cup sugar
1/2 cup + 3T brown sugar, divided
3 eggs
1 t vanilla
1 1/2 t cinnamon

Preheat your oven to 350 degrees, and grease the bottom of a 9×13 baking dish. In a bowl, combine the flour, salt and baking powder. Stir it together and set it aside.

In your mixing bowl, combine the butter, 1 1/4 c sugar, and the brown sugar. Mix together until creamy and smooth. Mix in 3 eggs, one at a time, and finally the vanilla. Whip until smooth and fluffy.

Mix in the flour mixture. It will be thick. Spread the dough into the baking dish.
In a another bowl, stir together the remaining 2 tablespoons of brown sugar and the cinnamon, and sprinkle it all over the top of the dough. Run a knife through the dough zig-zagging one end to the other. Bake for 25-30 minutes, and then cool completely before cutting, if you can stand it!

From * thefoodiearmywife.com

Rainbow Cupcakes

These were really fun and the kids LOVED them! I made them for a dinner with a rainbow theme and it really brought it all together.

They’re not hard at all and actually didn’t take that long either. You just separate out a white cake mix into 6 different bowls and color them with the colors of the rainbow. That’s it! Then I topped them off with my whipped cream cheese frosting and rainbow sprinkles.

1 box white cake mix (and all the ingredients listed on the box)

Make the cake according to box directions. Separate into 6 different bowls and mix in  red, orange, yellow, green, blue and purple food coloring gels into the different bowls. Spoon about 1T of each color into each cupcake liner, trying to layer the colors. I ended up using 1/2 the batter in full sized cupcakes and half in mini cupcakes. Mini cupcakes are always so fun, especially for parties! Then top with Whipped Cream Cheese Frosting (recipe follows.)  I topped the regular cupcakes with rainbow sprinkles and the mini ones with one Skittle. 

Whipped Cream Cheese Frosting:

16oz (2 blocks) cream cheese, softened

2 cups powdered sugar

1 t vanilla

1 cup cold heavy whipping cream

2T powdered sugar

Cream together cream cheese, powdered sugar and vanilla. Whip until very light and fluffy with your whisk attachment. In a separate bowl, whip the whipping cream and 2T powdered sugar  until stiff peaks are formed. Fold into the cream cheese mixture. DO NOT OVERBEAT. When incorporated, pipe onto cooled cupcakes.

Enjoy the colors of the rainbow!!