Buttermilk Raspberry Breakfast Cake

The original recipe was for blueberries but I dont like them and I didnt have any so I subbed raspberries. I think it turned out really good.

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

*I used closer to 1 C. of the buttermilk and I also sprinkled the sugar in the raw on top instead of granulated sugar.

Pumpkin dump cake

This is so easy and yummy!!!

15 oz pumpkin
10 oz evaporated milk
1 c light br sugar
3 eggs
3 tsp pumpkin spice

Mix together put in greased 13x9 baking dish top with boxed yellow cake mix ( just the flour mixture don't add the other stuff). And 1 c chopped nuts and about 1/4 c toffee pieces then put two cubes melted butter on top and bake at 350* for 45 min or until lightly browned and center is set. Top with homemade whipped cream.

zebra cake

We had another birthday so I made this for my husbands birthday. IT was yummy!!

Take 2 cake mixes. One chocolate (i used milk chocolate) and one white.

Follow directions per box as to what to mix. Then get 2  9" round pans. I used a cheesecake spring form pan. ( Its so much easier to get it out with the removable sides...i'm going to nee more of those!)

Start with the white and pour 1/3 C. into the pan. It was start to spread which is what you want. Then add 1/3 C. of the chocolate. Continue to layer until the pan(s) are about 1/2-3/4 full. YOu dont want to over fill them though so less is always better. If you use two pans you shouldnt have any leftover.

However since I used one springform pan I had some left over to make about 6 cupcakes with.

When cool frost with your favorite icing. I used a Cream cheese butter cream;

1/2 C. butter

8 oz cream cheese

Mix together until fluffy. THen add powedered sugar until desired thickness. Add some whipping cream  if it gets too thick.

I like using the whipping cream as then the frosting isnt too sugary and it help whip it and hold better.

pink zebra print cake

I made this for my moms birthday. It was way easy and it looked so fun!

One batch of white cake batter

2 Tablespoons Unsweetened Cocoa Powder

Black food coloring gel

Pink food coloring gel

Directions

1.  Divide your batter into 3 separate bowls.  Leave one uncolored.  In the second bowl mix in cocoa powder and black food coloring gel (enough gel to get it the color you want… I added 1/4 teaspoon of the Wilton Fondant coloring paste/gel).  In the third bowl mix in pink food coloring gel until it is the color you want (you will not need as much as you used for the black).

2.  Grease and line the bottom of your pan (I used an 8 inch pan) with parchment paper.  I wouldn't skip this step because if the cake tears apart coming out of the pan, the effect is pretty much ruined.  Start off by adding roughly two tablespoons of your white batter to the very center of your pan.  Wait a few seconds for the batter to spread out.  In the center of your white batter, add two tablespoons of your black batter and wait for it to spread out.  Then add two tablespoons of your pink batter.  Your pan should look something like this:

3.  You will repeat this process until the pan is as full as you want it to be.  Don't make it too full because you do not want a overlarge dome to cook up.  And yes, this will take awhile… but it's not boring.  This is how the pan should gradually transform:

4.  Bake your cake as evenly as possible.  It helps to rotate the pan after 10 minutes of cooking.  Bake your batter according to your recipe's instructions.  Wait a few minutes after pulling it out of the oven, then turn it out but do not let it cool upside down.  Once it's cool, you can remove the parchment paper and decorate or top however you like.  

Get in touch with your wild side and try it out!

Cake balls

These are super yummy. This was my very first time making these so bare with me lol

Okay first bake a cake. any kind. I made a yellow cake and added pink food coloring (per my daughters request) after its baked throw it in a pan like so

Mix it until its all crumbs

add a can of frosting I used cream cheese frosting but any kind works. I think its the 16 oz can.

Mix until its all mixed together like so.

I used homemade frosting (and cake) but I think I used too much frosting..whoops

Roll into balls and put on wax paper on cookie sheets

(i'll admit mine looked like blobs on the cookie sheet cuz with the frosting they wouldn't roll but after in the freezer for 3 hours i was able to roll like this)

Roll in melted chocolate. any kind. I used milk chocolate chips

I keep mine in the freezer yummy...

6 layer cake

2 boxes white cake mix

6 eggs

1 c. water

2/3 c. oil

Wilton Icing colors in red, orange, yellow, green, blue and purple

(you can use whatever colors you want)

In a large bowl, combine cake mix, eggs, water, and oil together. Scoop 1 cup of batter into six small bowls. In the first bowl, mix red coloring. In the second bowl, mix  orange coloring. In the third bowl, mix  yellow coloring. In the fourth bowl, mix  green coloring. In the fifth bowl, mix  blue coloring. In the sixth bowl, mix  purple coloring.

Prepare six 8 inch cake pans by greasing and flouring each generously. Using a spatula, spoon and spread each color of batter into its own cake pan. Bake in an oven, preheated to 350 degrees for 17-20 minutes, or until tops spring back when touched lightly. Allow to cool completely. Frost a light layer of frosting between each cake layer.

I frosted with a buttercream frosting but I added cream cheese. 

1/2 Butter

2-6 oz cream cheese (depending on your taste)

a few tbsp milk

about 4 C. powdered sugar

1 tsp vanilla or another extract

Mix together and add coloring if desired then frost. 

ENJOY!

Best chocolate cake with reese's

I made this for my dad's birthday it was SO yummy!!

I got the recipe off of Kevin and Amanda

1 box devil’s food cake mix


1 package Jello instant chocolate pudding mix


1 cup sour cream


1 cup vegetable oil


4 eggs, beaten


1/2 cup milk


1 tsp vanilla


2 cups chopped reeses's (mini)

Preheat oven to 350 degrees F. In a VERY large bowl (4 qt), mix together everything except reeses. Batter will be thick. Stir in the reeses. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. :) It usually takes around 45 mins for two, 9-inch pie pans.

Buttercream Frosting

1 cup shortening (crisco)


4 cups powdered sugar


1/4 tsp salt


1 tsp vanilla extract


1/3 cup heavy whipping cream

1/2 C. peanut butter

In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy. Add peanut butter last.

chop up more reese's (however many you want) and cover cake with it.

i used 1 bag but they were the HUGE bags

Rainbow cake

Rainbow Cake

2 White Cake mixes

food coloring: red, yellow, blue, green , purple and orange

Follow directions for the cakes mixes per the box

then separate into 6 bowls (3 each cake mix)

it ends up being about 1 ½ C. in each bowl

Then color each bowl with the colors of the rainbow

Grease and flour 2 -9” round pans very well

In one pan you start with red and do ¾ C of each (best to measure – if you get too much your cake will spill over) color from red to purple pouring each color directly on top of the last.

In the other pan you do the same thing only you start with purple and end in red. (so they are completely opposite)

Bake as directed on the box. It usually takes about 30-45 minutes to bake. Let cool completely and then frost.

Poppyseed Bundt Cake

Poppyseed Bundt Cake

1 yellow cake mix (the kind with pudding)

1 (3.5 oz) box of instant vanilla pudding

1 TB poppyseeds

1/2 cup pineapple or orange juice

1/2 cup oil

1 cup sour cream (I use Lite)

4 eggs

Mix yellow cake mix, vanilla pudding and poppyseeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt pan. Bake at 350 for 45 minutes.

When the cake is about 10 minutes from being done start the glaze.

Glaze

1 cup sugar

1/4 cup water

1/2 cup butter (1 cube)

1-2 TB corn syrup (I usually leave this out--I am not a fan of this)

Bring to a boil--then keep bubbly until ready to pour over cake. It is really like syrup that soaks in. Give it a few minutes to soak in and then turn it out onto a cake plate. Enjoy!

lemon cake

Lemon Cake

1 yellow cake mix

1 small package Lemon Jello

4 eggs

3/4 cup water

1/4 cup flour

3/4 cup oil

Glaze:

Juice and zested rind of 2 lemons

2 cups powdered sugar

Mix all ingredients together. Bake in greased and floured 9 x 13 pan according to directions on the cake box. While baking make glaze using wire whisk. Before the cake cools, poke with fork and pour glaze all over.

cowboy cake

Cowboy Cake

2 ½ c. flour

½ c. butter

1 ½ c. brown sugar

2 tsp cinnamon

Reserve ½ c. for top of bread.

Then add the following ingredients and mix well:

¼ tsp salt

2 eggs

½ tsp baking soda

1 c. buttermilk

Pour into a 9x13 pan. Sprinkle top with reserved ½ c. crumbly mixture. Bake at 350° for 25-30 minutes.

Lemon Yogurt Cake

Lemon Yogurt Cake

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 1/3 cups sugar, divided

3 extra-large eggs

2 teaspoons grated lemon zest

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

For the glaze:

1 cup confectioners' sugar

2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Easy Lemon cake

Easy Lemon cake

1 pkg (2 layer) lemon cake mix

2 pkg lemon instant pudding

1 ½ C. cold milk

8 oz cool whip ( you could make your own whip cream thats what i do)

Prepare and bake cake mix as directed for 2 round cake layers. Cool. Beat pudding mixes and milk 2 min. Immediately spread over tops of cake layers. Stack cake layers. Frost with cool whip.

· variation: bake cake in 13X9 pan, cool top with pudding mix then cool whip*

· top with lemon slices and mint

Fruit Filled Coffee Cake

Fruit Filled Coffee Cake

1 pkg (2 layer) white cake mix

1 tsp ground cinnamon

1 C. sour cream

3 eggs

¼ C water

1 can (21 oz) pie filling

½ C. sliced almonds, toasted

1 C. powdered sugar

1 ½ Tbsp milk

Heat oven to 350. Beat first 5 ingredients with mixer until well blended. Pour into greased 13X9 pan; top with spoonfuls of pie filling.

Bake 35 minutes or until toothpick inserted comes out clean; sprinkle with nuts. Cool 10 min.

Mix sugar and milk; drizzle over cake. Cool completely.

*if glaze is too thick add milk by teaspoonfuls until thin enough to drizzle*

Creamy No-Bake Chocolate Cheesecakes

Creamy No-Bake Chocolate Cheesecakes

Take these Creamy No-Bake Chocolate Cheesecakes to your next summer party. They're dreamy, scrumptious, little cheesecakes, topped with whipped cream. They use vanilla wafers for a crust and are easy to make. You can make them the day before.

Ingredients

1/2 cup pure dark (semi-sweet) chocolate chips


8-ounce package of light cream cheese

1/3 cup powdered sugar

1 cup heavy whipping cream


1/2 teaspoon pure vanilla extract


1/4 cup powdered sugar


about 45 vanilla wafer cookies


chocolate sprinkles for decoration

Directions

Makes 12 to 15 desserts. Recipe can be cut in half.

1. Melt the chocolate chips in the microwave. 
2. In a medium bowl, whip the cream cheese until soft. Spoon several spoons full into the melted chocolate chips and stir. If the mixture is not smooth, reheat it the microwave and stir.
3. Add the chocolate mixture to the cream cheese mixture and whip to blend. Add the 1/3 cup powdered sugar and blend.
4. Beat the whipping cream until soft peaks form. Add the vanilla and 1/4 cup powdered sugar and continue beating until medium stiff peaks form.
5. Add a little less than half of the whipped cream to the chocolate filling and fold together until combined. Set the remaining whipped cream in the refrigerator. 
6. Place paper cupcake holders in a muffin tin. Place two cookies in the bottom of each cup. Place a large spoonful of chocolate filling in each cup on top of the cookies. Place a third cookie on top of the chocolate filling and press down slightly. Top with whipped cream. Decorate with chocolate sprinkles. Refrigerate for a least an hour before serving.

Baker’s note: If you add too much cream cheese to the melted chocolate, the chocolate may solidify and you’ll have solid chocolate flecks in the mixture. Simply reheat the chocolate mixture until it is above the melting point and whip smooth. Then add the smooth mixture to the rest of the cream cheese.

Cinnabun Cake

Cinnabun Cake

3 cups flour

¼ teaspoon salt

1 cup sugar

4 teaspoons baking powder

1 ½ cups milk

2 eggs

2 teaspoons vanilla

4 T. butter, melted

2 sticks butter, softened

1 cup brown sugar

2 T. flour

1 T. cinnamon

2/3 cups nuts, optional

2 cups powdered sugar

5 T. milk

1 teaspoon vanilla

In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan.

In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 25-30 minutes or until toothpick comes out nearly clean from center.

Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

Banana Cream Cheesecake

Banana Cream Cheesecake

1 pkg (2 layer size) white cake mix

4 eggs

3 Tbsp oil

2/3 C. brown sugar

2 bananas sliced

2-pkg cream cheese soft

2 Tbsp lemon juice

1 ½ C. milk

1 ½ C. cool whip, thawed

Heat oven to 300. Reserve 1 C. of dry cake mix. Mix remaining cake mix with 1 egg, oil and 1/3 C. sugar with mixer. Press onto bottom and 1” up sides of greased 13X9 baking pan; top with bananas. Beat cream cheese and remaining sugar with mixes. Add reserved cake mix, remaining eggs and lemon juice; beat 1 min. Blend in milk. Pour into crust. Bake 45-50 min or until center in almost set. Cool. Refrigerate 4 hours. Top with cool whip. Refrigerate leftovers.

Peaches ‘n Cream No Bake Cheesecake

Peaches ‘n Cream No Bake Cheesecake

2 C. Graham cracker crumbs

6 Tbsp melted butter

1 C. sugar, divided

4 pkg cream cheese (8oz each)

1 pkg peach flavor Jell-O

15 oz sliced peaches in juice,

8 oz cool whip drained, chopped

Mix graham cracker crumbs, butter and ¼ C. sugar; press into bottom of 13X9 pan. Refrigerate while preparing the filling. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add dry jello mix; mix well. Stir in peaches and cool whip. Spoon over crust; cover. Refrigerate 4 hours or until firm. Refrigerate leftovers.

*can substitute canned peaches with 2 fresh chopped peaches *

Lemonade Cheesecake Pie

Lemonade Cheesecake Pie

1 pkg cream cheese (8 oz) soft

½ C. thawed frozen lemonade concentrate

8 oz cool whip

1 graham cracker pie crust

1-½ C. sliced fresh strawberries

2 Tbsp sugar

Beat cream cheese in large bowl with mixer until creamy. Gradually add concentrate, beating well after each addition. Whisk in 2 cups cool whip; spoon into crust. Refrigerate 4 hours or until firm. Meanwhile toss strawberries with sugar. Refrigerate until ready to use. Pipe or spoon remaining cool whip around the edge of pie just before serving. Top with berry mixture.

Chocolate Turtle Cheesecake

Chocolate Turtle Cheesecake

1 ½ C. crushed niilla wafers

¾ C. chopped pecans, divided

¼ C. butter, melted

32 caramels

3 Tbsp milk

4 pkg cream cheese (8 oz each)

1 C. sugar

1 C. sour cream

4 eggs

1 pkg (8 squares) semi-sweet

chocolate, divided

Heat oven to 300. Mix wafer crumbs, ½ C. nuts and butter; press onto bottom of 13X9 baking dish. Microwave caramels and milk in bowl on med 4-5 min or until melted and well blended stirring every 2 minutes. Pour over crust; spread to within 1 inch of edge. Cool. Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time mixing on low after each just until blended. Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer. Bake 45-50 minutes or until center is almost set. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving, melt remaining Chocolate Square; drizzle over cheesecake.

*save 60 calories and 8 grams of fat per serving by using reduced fat cream cheese and sour cream*