Pink Velvet Cupcakes with Strawberry Buttercream Frosting

Just in time for Valentine's Day. These cupcakes are sure to make your sweetheart melt. 

Ingredients:
-for the cupcakes-
* I have a simple trick to make a box cake mix taste like it's from scratch. Here's what you do: Look at what the box calls for and add 1 more egg than it says, use milk instead of water, and double the amount of butter or oil it calls for. The cake will turn out yummy every time!*

• Duncan Hines Pink Velvet Cake Mix
• 2 sticks of butter, room temperature
• 2/3 cup of whole milk
• 4 eggs

-for the frosting-

• 1 1/2 cups butter, room temperature
• 1/2 cup vegetable shortening
• 7-8 cups powdered sugar, sifted
• 1/2 cup milk
• Strawberry extract, to taste (add in 1 teaspoon at a time)
• Pink or red food coloring

Directions:

-for the cupcakes-

1. Preheat oven to 325 degrees. Line cupcake pan with liners
2. In a large mixing bowl, combine cake mix, butter, eggs, and milk and mix until all ingredients are fully combined. 
3. Pour batter evenly in to lined cupcake pans. 
4. Bake for 18-20 minutes. Cool completely before frosting.

-for the frosting-

1. In a separate mixing bowl, combine butter and shortening. Mix well until light and fluffy. Approximately 3 minutes. 
2. Slowly add sugar, once all added crank up speed on mixer to med- high and whip it up for approx 1 min.
3. Add milk and strawberry extract, depending on your liking: stiffer~ less milk, creamier ~ more. If you add too much,  just sift in a little more sugar.
4. Add in food coloring a few drops at a time until your desired color is reached. 

Glorius Cookie Butter Cake

Cookie. Butter. Cake. Oh my goodness. This cake is so amazingly delicious I can't put it into words. The cake is a simple yellow cake. The recipe I use is from Bakerella- it's the only yellow cake recipe I use. Once you try it, you'll never use another one again. It is that good. The butter cream frosting is the same recipe I always use, I just added a big scoop of cookie butter to it this time. It's easy to make and tastes great. (Click  here for the original recipe.) The basic recipe is so versatile you can change it up however you want. I hope you guys try this one. It is fabulous!



Ingredients:
-for the cake-
1 cup (2 sticks) butter, room temperature
2 cups sugar
4 eggs, room temperature
3 cups self-rising flour, sifted
1 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon butter flavoring

-for the butter cream frosting-
3/4 cup (1 1/2 sticks) butter, room temperature
3/4 cup cookie butter (I use Biscoff spread)
1/2 cup vegetable shortening
7-8 cups (2lbs) powdered sugar, sifted
1/2 cup whole milk


Directions:
-for the cake-

1. Preheat oven to 350 degrees. 
2. Grease and flour (3) 8 inch cake pans
3. Using a mixer, cream butter until fluffy
4. Add sugar and continue to cream for about 7 minutes
5. Add eggs one at a time. Beat well after each egg is added. 
6. Add flour and milk (alternating to creamed mixture), beginning and ending with flour
7. Add vanilla and butter flavoring to mix; until just mixed.
8. Divide batter equally into three cake pans. 
9. Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
10. Bake for 25-30 minutes, or until done. 
11. Cool in pans for 5-10 minutes. 
12. Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
13. Once cooled, you are ready to assemble your cake.

-for the butter cream frosting-

1. Cream butter, cookie butter spread, and shortening together until smooth, approximately 3 minutes.
2. Slowly add sugar, once all added crank up speed on mixer to med-high and whip it up for approximately 1 minute. 
3. Add milk, depending on your liking: stiffer-less milk, creamier-more. If you add too much, no worries just add in a little more powdered sugar. 

* If you would like to learn how I created the design of this cake shown in the photo, click here.

Lemon Bar Cookie Cups

Hey everybody! I love to try new things and I found an amazing new cookie recipe this week. So, of course I wanted to share it with you all. Someone had pinned the recipe on my Pinterest home page and I was immediately drawn in as soon as I saw it.  Reason being, lemon is one of my all time favorite flavors. I can't get enough. I was hooked just from the picture alone, I hadn't even read the recipe. Once I actually began to make these I realized I would love this recipe for another reason: they are very simple to make. Could not be easier; anyone can make these which is great. 
Ingredients
Original recipe can be found here
for the cookies:

• 1 3/4 cups all purpose flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 cup confectioners' (powdered) sugar
• 1/2 cup canola oil
• 1 egg
• 1/2 teaspoon lemon extract
• 1/2 teaspoon vanilla extract
• 3/4 cup lemon curd (store bought or homemade)
• powdered sugar for decorating, optional

*I included the lemon curd recipe because in my small town I cannot find store bought to save my life. I have searched far and wide and I always come home empty handed. So I must make my own but if you're able to find it go ahead an use that. Lemon curd can be a little tricky to make from scratch if you're a beginner or not a patient person. Slow and steady wins the race friends, you can't rush the process or it won't turn out right. However, I think this recipe is pretty much fool proof as long as you follow the directions exactly. The lemon curd turns out perfect. 

for the lemon curd:

• 6 tablespoons unsalted butter, softened at room temperature
• 1 cup of sugar
• 2 large eggs
• 2 large egg yolks
• 2/3 cup fresh lemon juice
• 1 teaspoon grated lemon zest

Directions:

for the cookies:

1. Preheat oven to 350 degrees F. 
2. Combine flours, salt, baking soda and cream of tartar in a small bowl and set aside. 
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, egg and extracts. Add flour mixture to creamed mixture and stir until combined. 
4. Drop one tablespoon dough into each cup of a greased mini muffin pan. Bake for 8 minutes. 
5. Remove from oven and using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill with a teaspoon of lemon curd. Return to the oven and bake for an additional 4 minutes, or until cookies are firm and lightly browned on the sides. Remove to wire racks to cool. 
6. Sprinkle the edges to the cookies with powdered sugar. 

for the lemon curd:

1.  In a large bowl, beat the butter and sugar with an electric mixer, about 2 minutes. Slowly add the eggs and yolks. Beat for 1 minute. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks. 
2. In a medium, heavy-based sauce pan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. (Once it is completely melted, it will thicken and reach 170 degrees quickly so watch it closely). It should leave a path on the back of a spoon and will read 170 degrees on a thermometer. Don't let the mixture boil. 
3. Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months. 

White Chocolate Peppermint Cupcakes

It's a winter wonderland at my house. We've gotten between 10-11 inches of snow. I've been snowed in the past couple of days so I decided to use my time to come up with this recipe. A lovely vanilla cupcake topped with white chocolate butter cream frosting and peppermint candy. The frosting on these is worth trying the recipe alone. It's that good! These are the perfect snow day treat. I hope you guys enjoy them!

Ingredients:

for the cupcakes- I used Perfect Vanilla Cupcakes from Glorious Treats

• 1 1/4 cup cake flour
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 3/4 cup sugar
• 1 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable or canola oil
• 1/2 cup buttermilk (or 1/2 cup milk plus 1/2 teaspoon white vinegar and let set for 5 minutes)

for the frosting- I used Two Ingredient White Chocolate Butter cream from Cookies and Cups

• 1 lb butter (4 sticks)
• 2 cups white chocolate chips

Garnish: Peppermint Baking chips

Directions:

for the cupcakes:

• Preheat oven to 350 degrees F.
• Line a cupcake/muffin pan with paper liners and set aside.
• In a medium bowl combine the first four ingredients, whisk together and set aside
• In a separate mixing bowl, add eggs and mix with electric mixer for 10-20 seconds.
• Add sugar and mix for 30 seconds. 
• Next add oil and vanilla, blend until all ingredients are completely mixed together.
• Add half of the flour mixture, mix well; then half of the milk, mix well. Repeat. 
• Pour batter into the lined cupcake pan, approximately 2/3 full. Bake for 12-14 minutes.
• Cool completely on wire racks, then frost with white chocolate butter cream.

for the frosting:

• In a medium sauce pan combine butter and white chocolate chips
• Melt together over low heat, stirring. The butter and white chocolate will separate.
• When everything is melted remove from heat and allow to sit for 15 minutes or so. Place saucepan in fridge and refrigerate until the mixture becomes solid, approx 3 hours.
• When you're ready to prepare the frosting, remove from fridge and let it sit out at room temperature for 30 minutes or so, to take the chill off.
• Place entire mass into bowl of stand mixer and beat for 2-3 minutes until frosting becomes light and fluffy.
• Pipe or frost cupcakes or cake.
• Sprinkle peppermint baking chips on top of frosted cupcakes

ENJOY!

Apple Fritters

Fall is here and that means apple season. It's my favorite time of year. I love waking up in the morning and it's cool outside so I can get cozy with a big mug of hot chocolate and these warm, gooey treats. Give these a try, you're gonna love them. They make mornings better.

Ingredients:

1 cup all purpose flour

1/3 cup sugar

1 tsp. baking powder

dash salt

1-2 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp. vanilla

1 Tbsp butter, melted

1 egg

1/3 cup milk

1- 1 1/2 cups chopped apple

oil for frying

milk and powdered sugar for glaze
(1 cup powdered sugar and 1 Tbsp or more of milk)

Directions:
Heat oil to 365 degrees.                              
Mix all dry ingredients together, slowly add the wet ingredients minus the apple. Carefully mix until well combined but not overly beat, gently fold in apple pieces. The batter should be the consistency of a light cake mix. Once the oil is ready, using a cookie scoop or tablespoon, place 4-5 balls of dough into the oil. Be careful not to overcrowd and watch carefully for the underside to turn golden brown, then gently flip over and continue frying until done. Pour glaze over warm fritters. Or you could just roll in cinnamon sugar or powdered sugar. Enjoy! (original recipe from seeminglygreek.com)

Fresh Raspberry Cake

This cake was made in honor of my youngest sister's 21st birthday. Happy Birthday Jenny!! Her favorite flavor is raspberry and it just so happens raspberries are in season right now. That gives me a perfect excuse to make a cake. This is a delicious, from scratch moist white cake with almond and fresh raspberry flavor running throughout the layers. Then, frosted with the most delicious, fluffy, fresh raspberry buttercream icing. And did I mention there's raspberry pie filling in between the layers? Yummy!

Ingredients:

(recipe adapted from Martha Stewart's white raspberry cake)

For the cake

2 c. sifted cake flour

1 teaspoon salt

1 cup sugar, divided

1 cup heavy cream

2 tablespoons milk

2 teaspoons baking powder

4 large egg whites, room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

1 1/2 c. fresh raspberries (8 ounces)

2/3 c. raspberry pie filling or seedless jam

for the frosting

6 cups powdered sugar

2 cups butter, room temperature

2 teaspoons pure vanilla extract

2/3 cup seedless raspberry jam

2-4 Tablespoons heavy cream

Directions:

For the cake:

Preheat the oven to 325 degrees. Coat three 8 inch round cake pans with butter then coat with flour set aside. Whisk together flour, salt, and 1/2 cup of sugar. In a separate bowl, combine cream, milk, baking powder, and egg whites. Whisk in vanilla, almond extract, and remaining 1/2 cup sugar. Fold in flour mixture. Fold in raspberries, then divide batter among pans. Bake until golden and top springs back when touched, about 25 minutes. (Each cake layer will be approximately 1/2 inch in height). Remove from oven; let cool completely on a wire rack. 

For the frosting:

Cream butter and sugar together until fully combined. Stir in vanilla, mix well. Stir in raspberry jam with spatula. If mixture is too thick add heavy cream in 1 Tablespoon amounts until desired consistency. 

Assembly:

Place cake layer on cake stand. Spread half the pie filling over top of cake layer, then spread a generous amount of frosting on top of filling and sandwich with another layer. Repeat this process until no cake layers remain. Swirl frosting over top and sides of cake. Decorate as desired. Enjoy!

Pie, Pie, Pie!!!

It's now officially summer time. And, to me summer means enjoying, sweet, juicy watermelon, fresh sweet corn on the cob, and back yard barbecues. Of course, after all that you need an awesome dessert to finish with and what is more perfect than pie. I can't think of anything more delicious than a warm piece of pie with a big scoop of vanilla ice cream on top. Today I'm going to share two pie recipes with you. First, my mom's amazing lemon meringue recipe and also a bonus, easy blackberry pie recipe. Both are extremely delicious. There's just something about home-made pie. When you take the time to make one for someone, it makes them feel really special and loved. I think that's what summertime is really all about- family and loved ones gathering together, enjoying each other's company and great food. 











Pie Pastry Recipe- tastes great and couldn't be simpler to make. If you want to make both pies, you will need to increase the amounts in this recipe by three. One pastry for lemon meringue and 2 pastries for the blackberry pie. 

1 cup flour
1/3 cup shortening
pinch of salt
ice water 
*[the ice is absolutely crucial! The ice cold water allows steam to release during the baking process. The steam forms tiny air pockets and creates a light, flaky texture which is exactly what you want. This is the secret to making a great pie crust.] 

Directions:
Cut shortening into salt and flour with pastry cutter until pea size.

Add 3-4 tablespoons of ice water and form a ball with the dough. Place on a floured counter and roll into circle to fit pie pan.  Once placed in pie pan, poke holes in dough using fork to let steam escape during baking process. This eliminates large air bubbles in pie crust. Bake at 350 degrees for 12-15 minutes.

Mom's Lemon Meringue Pie    

For the lemon filling:
1 1/3 cups sugar
3 Tablespoons cornstarch
3 Tablespoons flour
pinch of salt
1 1/2 cups hot water
3 slightly beaten egg yolks
2 Tablespoons butter
1/2 teaspoon lemon zest
1/3 cup fresh lemon juice

For the meringue topping
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 Tablespoon sugar

Directions:
for the filling
In a sauce pan, mix sugar, cornstarch, flour, and salt. Gradually add hot water, stirring constantly. Cook and stir over high heat until mixture comes to boiling. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir small amount of hot mixture into egg yolks, then return to hot mixture. Bring to boil and cook 2 minutes, stirring constantly. Add butter and lemon zest. Slowly add lemon juice, mixing well. Pour mixture into pie pastry. Make meringue topping

for the meringue:
Beat egg whites with vanilla and cream of tartar until soft peaks form (soft peaks will sort of flop over when held upside down on a beater). Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved (stiff peaks will stand straight up when held upside down on a beater). Spread meringue over hot filling, sealing the edge of pastry. Bake at 12-15 minutes or until meringue is golden. Cool completely. 

Easy Blackberry Pie

Link to original recipe

Ingredients: 

for the blackberry filling:

3/4 cup sugar

3 Tablespoons flour
1 Tablespoon cornstarch

pinch of salt

2 lbs fresh or frozen blackberries

1 to 2 teaspoons fresh lemon juice

2 Tablespoons butter

Directions:

Preheat oven to 375 degrees F. In a large bowl, combine sugar, flour, cornstarch, salt, blackberries and lemon juice. Fold together, gently. Pour into prepared pie pastry. Cut 2 Tablespoons butter into small squares and place all over top of the berries. Cover with a top crust, either a solid piece with a slit or a lattice, which ever you prefer. Brush the top crust with beaten egg and sprinkle generously with sugar. Bake for 40-45 minutes. Serve hot or cold. 

*A lattice top is a weaved design using strips of cut pie dough. It has a "criss-cross" look when you're finished. I like to use this when making fruit or berry pie, because it allows the filling to be easily seen. This way it is easy to tell what flavor the pie is if you're serving it to guests*

In Honor of July 4th: Patriotic Goodies!!

Happy 4th of July!!! Here's a couple of my favorite red, white, and blue recipes to help you celebrate. They are great for packing on the go which makes them perfect for snacking on while watching fireworks. 

Red, White, and Blue Cupcakes (recipe from Betty Crocker)

Ingredients:

for the cupcakes
2 3/4 c. all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening or butter
1 2/3 cup sugar
5 egg whites
2 1/2 teaspoons vanilla extract
1 1/4 cups milk

for the frosting
6 cups powdered sugar
2/3 cup butter, softened
1 tablespoon vanilla
3 to 4 tablespoons milk

Directions

For the cupcakes:
Heat oven to 350 degrees F. Place a paper baking cup in each of 24 regular size muffin cups. In medium bowl, mix flour, baking powder, and salt; set aside. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating until just blended. Divide batter evenly among muffing cups, filling each about 2/3 full. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool. Frost with desired frosting. 

For the frosting:
In a large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 3 tablespoons milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting is too thin, beat in a small amount of powdered sugar. Generously frosts 24 cupcakes. 
Use patriotic sprinkles, picks, and sugars to decorate. 

Chocolate Chip Cookie Cake

(one of my very favorite dessert recipes of all time! - Original recipe)

Ingredients:

for the cookie cake:

3/4 cup unsalted butter, softened

3/4 cup brown sugar

1/4 cup white sugar

1 egg

2 tsp vanilla extract

2 cups all purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cup semi-sweet chocolate chips OR about 1 cup of chocolate chunks.

for the icing:

see above frosting recipe for cupcakes -just double it if making both cupcakes and cookie cake

For this cookie cake, I divided the frosting into thirds and used food coloring to make the red and blue seen in the photo. 

Directions:

Cream together butter and sugars together until light and fluffy, about 3-4 minutes. Mix in egg and vanilla extract. With the mixer on low speed, add flour, cornstarch, baking soda and salt. Stir in chocolate chips or chunks. Dough will be thick. Chill for at least 30 minutes or overnight. When ready to bake, preheat oven to 350 degrees F. Place parchment paper into the bottom of a 9" or 10" cake pan to help the cookie not stick. Spread the dough out into the cake pan. Bake for 18-20 minutes or until the edges are slightly golden. Remove from oven and let cool for a couple minutes on the cookie sheet, then transfer to cooling rack to cool completely. Decorate as desired with lots of frosting in patriotic colors and sprinkles. 

Lemon Creme Cupcakes

The perfect cupcake for summer is here! Add some fresh berries to make them even more delicious. 

Ingredients: 

for the cupcakes
lemon flavored cake mix 
2/3c. melted butter
1 1/3c. whole milk
4 eggs

for the filling
8oz whipped cream topping
instant lemon pudding mix
7oz jar marshmallow creme

for the frosting
3 sticks butter
1/2 c. vegetable shortening
7-8 c. powdered sugar
1/2 c. milk
1 t. vanilla

Directions:

for the cupcakes
Preheat the oven to 350 degrees. Line muffin pans with liners or spray each cavity with non stick cooking spray. In a mixing bowl, combine all ingredients and mix until well combined about 3 minutes. Pour batter into each liner, fill until 3/4 full. Bake for 18-21 minutes or until a tooth pick can be inserted and removed cleanly. Let cool in pans for 5 minutes, then remove cupcakes and cool completely before filling and icing. 

for the filling
Once cupcakes are cooled, mix together whipped topping, dry pudding mix, and marshmallow creme place filling into large piping bag fitted with an open tip (I use Wilton #12). Insert tip of bag into the center of the top of each cupcake and squeeze filling into cupcake until you see a small amount come out of the top. 

for the frosting
In a large bowl, combine butter and shortening. Mix well, about 3 minutes. Add in powdered sugar slowly, then add milk and vanilla. Frosting should have a smooth consistency. Frost the filled cupcakes as desired. Enjoy!

Creamy Coconut Cake

If you are a coconut lover, you've gotta try this cake. There is no tastier coconut cake recipe than this one. The cake layers stay unbelievably moist, thanks to the secret ingredient: Coconut milk. Three delicious layers of coconut flavored cake, filled with a rich, creamy coconut filling and topped off with a light and fluffy vanilla frosting covered in sweet flakes of coconut. This one is a keeper guys. It's like a piece of heaven on your plate. 
Here's how I make it (adapted from Jaime's coconut cake by Paula Deen):

Ingredients:
for the cake:
1 cup unsalted butter, room temperature
2 cups white sugar
4 eggs
3 cups self-rising flour, sifted
1 cup canned, unsweetened coconut milk
1 teaspoon pure vanilla extract

for the filling:
2 cups sweetened flaked coconut
1/2 cup sweetened condensed milk

for the frosting:
1 1/2 cups white sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract

Directions:
for the cake:
Preheat oven to 350 degrees F. Grease and flour three 9-inch cake pans and set aside. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6-8 minutes. Add eggs one at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown. Let finished cakes cool completely. 

for the filling:
Combine flaked coconut and sweetened condensed milk in a small bowl. Microwave mixture for 5 minutes. Using the wrong end of a wooden spoon, poke holes approximately 1 inch apart until entire cake has been poked. Spread one third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. 

for the frosting: 
Place sugar, cream of tartar, salt, water, and egg whites in the top of a double broiler*. Beat with a hand held electric mixer for 1 minute. Place pan over boiling water, being sure that the boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy.) Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla and frost top and sides of cake. With additional coconut, sprinkle top and sides of cakes. Enjoy!

*if you don't own a double broiler, it's perfectly fine to boil water in sauce pan for the bottom part and place ingredients in a glass bowl for the top part. This is how I make my frosting and it comes out perfect every time. 

As always, thank you so much for stopping by blog. I hope that you try this recipe, you're gonna love it!

German Chocolate Rice Crispy Treats

I found these really amazing German chocolate cake flavored marshmallows at the grocery store recently. They inspired me to create this recipe for German Chocolate Rice Crispy Treats. These are unbelievably good and they couldn't be more simple to make. Here's how you do it:


Ingredients:
3 Tablespoons butter
10 oz. or 1 1/4 bags of Jet Puffed German Chocolate Cake flavored marshmallows
5 cups chocolate flavored puffed rice cereal (example: Cocoa Krispies)
1 cup shredded sweetened coconut
1/2 cup chopped pecans
2 oz. Baker's German chocolate, melted 

Directions:
Grease a 9x13 baking dish and set aside. In a large pot, over medium heat, melt butter. Once butter is completely melted, add in the marshmallows and allow them to completely melt together with the butter. Add in the cereal, coconut and pecans. Stir until all ingredients are fully combined. Pour cereal mixture into prepared 9x13 pan. Carefully press mixture until it forms an even layer in the pan. Drizzle melted chocolate over the top. Allow to cool completely. Enjoy!

Cake Pops - A step by step how to

Cake pops are amazing. They are little bundles of cake bits mashed in frosting, then dipped in candy. I mean what's not to love. Seriously. If you think these little treats are too complicated for you to make, you're wrong. They are super easy, anyone can do it and I'm going to walk you through it today. 

What you need:
*Cake (flavor of your choice, made from scratch or from a mix)
*Frosting (flavor of your choice, made from scratch or canned)
*Melting candy for coating (almond bark, candy melts, chocolate, etc.)
*Lollipop sticks
*Large Styrofoam block or cake pop stand
*Parchment paper

Step 1: Bake a cake. This cake can be your favorite recipe from scratch or made from a cake mix. It really just depends on your personal preference and what kind of time you have on your hands. It can be any flavor you want, the possibilities are endless. You can't go wrong here, trust me. You will need enough cake for a 9"x13" pan or two 8" round pans. For these particular pops, I used a yellow cake mix. Baked the cake according to the box instructions and let cool completely before handling. 
             

Step 2: In a large mixing bowl, crumble half of the cooled cake using your hands, a fork, or a food processor until there are no large pieces remaining. If you made a 9"x13" pan, just cut cake in half down the middle. If you made round cakes only use one layer. Cake freezes really well so just stick the remaining half in the freezer and you'll have cake already made for the next time you want to make cake pops! 

Step 3: Add in frosting of choice. Approximately 1 cup, this will differ depending on the type of cake you made and the type of frosting. It may take a little more or a little less than 1 cup. Add frosting 1/2 cup at time. Mix cake crumbles and frosting together until completely combined. The mixture should be very thick, kind of like play dough consistency.  

Step 4: Form cake mixture into balls. They should be able to hold their shape once formed. If they don't, the mixture consistency is too thin. I like to use a small cookie scoop to help me, but if you don't have one just use your hands. Place formed balls onto baking sheet lined with parchment paper. Let cake balls sit in the fridge to firm up, at least 30 minutes. 

Step 5: Take the chilled cake balls out of the fridge. Melt a small amount of almond bark, candy melts, chocolate, etc. in bowl. Dip the lollipop sticks in melted candy and stick into cake balls just half way. Once all the cake pops have a stick, place back into the fridge until candy is set and has hardened around the lollipop stick. 

Step 6: Melt remaining dipping candy, according to package instructions, in a bowl that will be deep enough to completely submerge the cake pop. Dip each cake pop into melted candy coating, gently tap off any excess coating.

Step 7: Let cake pops "dry". I have a cake pop stand for this step or you can use a large Styrofoam block. Once the cake pops are about half way dry, you can add sprinkles, sugars, etc. Or, let pops dry all the way and drizzle more melted chocolate/candy over the tops, or pipe icing in a decorative design. Decorate as your heart desires. Once the candy coating is completely set, they are ready to eat. Enjoy!

*These particular pops were made for a March Madness party. I love watching the games. Go Louisville!!

Strawberry Pocket Pies with Vanilla Glaze

These little pies give me a good excuse to eat pie for breakfast. They are so, so good.

Ingredients:
for the pastry dough:
1 1/2 - 2 cups all purpose flour
2 Tbsp. sugar
1/2 tsp. salt
1/4 c. plain Greek yogurt
1/4 c. unsalted butter, chilled
3 Tbsp milk

for the strawberry filling
3/4c. fresh strawberries, chopped (any kind of berries will work)
1/4c. sugar (white or brown)
1/4c. cream cheese

for the glaze
1 1/2c. powdered sugar
4 Tbsp milk
1 1/2 tsp vanilla extract

Directions:
Preheat oven to 350 degrees. Grease baking sheet or line with parchment paper. 

for the pastry dough:
In a mixing bowl sift together 1 1/2 cups flour, sugar and salt. Using a mixer, slowly add in the milk and the yogurt. Beat in the butter until dough comes together. Add more flour if dough is too sticky. Store dough covered in the fridge until ready to use. 

for the filling:
Mix strawberries, cream cheese and sugar in a small bowl and set aside. 

for the glaze: 
Mix all ingredients together until smooth and has a fairly thin consistency. 

To assemble the pies, remove pastry dough out of fridge. Roll dough out on floured surface in to a thin crust. Cut dough using a 2" cookie cutter. You will get approximately 24 pieces. Onto a greased baking sheet lay out 12 pastry pieces. On to each one, place 1 heaping tablespoon of the strawberry mixture. Once each pastry has filling on top, place remaining 12 pastry pieces on top of each pie. Make sure you seal the edges of each pie by pressing tips of fork all the way around the outer edge of each pie or, you can just use your fingers. Bake the pies at 350 degrees for approximately 15 minutes or until the pies are golden brown in color. Drizzle desired amount of glaze onto each pie. Once cool they're ready to eat. Enjoy!

Sweet Hummingbird Cake

Happy Easter everyone! I thought I would break tradition this year and switch things up for Easter. Instead of the usual carrot cake with cream cheese icing for Easter dessert, I wanted to try something new. This cake is called Hummingbird Cake.  It's a southern classic, however until very recently I had never heard of it. I stumbled upon this wonderful creation skimming through Pinterest  (a daily addiction for me). Once I saw it, I knew I had to try it immediately.  While researching recipes for this cake, I read a description of the flavors in this cake that said it's a "marriage between banana bread and carrot cake". I think that sums it up perfectly. There's also a hint of pineapple in there as well. I'm so happy this cake found it's way into my life. It's absolutely glorious. Light, sweet and covered in lovely cream cheese frosting. Perfect for spring.

*Here's the recipe I used: Click here!

                                                                                   

Ingredients

for the cake:

3 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 cup granulated sugar

1 cup packed light brown sugar

3 large eggs, at room temperature

1 cup vegetable oil
2 teaspoons vanilla extract

1 cup crushed pineapple, with juice

2 cups, mashed over ripe bananas (4-6 bananas, depending on size)

1 cup chopped pecans

for the frosting:

1 1/2 sticks chilled unsalted butter

3- 8oz packages of cream cheese, chilled

1 teaspoon vanilla extract

1 1/2 cups powdered sugar

1 1/2 cups finely chopped pecans

Directions:

for the cake:

Preheat the oven to 350 degrees. Grease and flour baking pans, set aside. In a large mixing bowl sift together flour, cinnamon, baking soda, and salt. Set aside. In a second mixing bowl, combine granulated sugar and brown sugar. Add the eggs and stir by hand to combine all ingredients into smooth mixture. Whisk the oil and vanilla into the sugar/egg mixture until well combined. Add the flour mixture all at once and hand stir to combine all ingredients. Add crushed pineapple, mashed bananas, and the pecans. Stir until just combined, do not over stir. Divide the batter evenly between the pans, place in oven for 25-30 minutes until cake bounces back to the touch and a toothpick inserted in the cake comes out clean. Allow to cool in pans for 5 minutes then turn out onto cooling racks. Cool completely before frosting. 

*Link for the original recipe has instructions for roasting bananas if you don't have any over ripe ones on hand, also has instructions for how to use fresh pineapple instead of canned*

for the frosting:

Cut sticks of chilled butter into 1 inch pieces and place in large mixing bowl. Beat on low speed, gradually increasing speed to medium until the butter is still cool but has softened together, about 3 minutes. Cut the cream cheese into 1 inch strips and add to the butter. Mix at medium speed until fully combined and smooth. Add the vanilla and slowly add the powdered sugar. Beat until well blended, increasing speed to beat on medium-high for 3 minutes or until the frosting becomes light and fluffy. Stir in chopped pecans by hand. Frost cake as desired. Enjoy!

Thank you boulderlocavore.com and Country Home Magazine for this recipe. My family and I truly enjoyed it.