Snickerdoodle Cake

My family absolutely loves snickerdoodle cookies so when I saw this recipe from kaboose I knew we had to try it! It had a yummy cinnamon sugar crunch on top which we then topped with a dollop of whipped cream. It was a nice change from my usual chocolate cravings!


Ingredients:

* 2-1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 cups sugar
* 1/2 cup shortening
* 2 eggs
* 1 cup milk
* 3 tablespoons sugar
* 1 teaspoon ground cinnamon

Cooking Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
2. In a medium bowl, sift together flour, baking powder and salt. Set aside.
3. In a large bowl, cream 2 cups sugar and shortening until fluffy. Add eggs one at a time, mixing well with each addition. Alternately add milk and flour mixture in three stages, mixing well with each addition.
4. In a small bowl, mix 3 tablespoons sugar with cinnamon. Sprinkle this mixture evenly over cake.
5. Pour into prepared pan and bake in preheated oven for 35 to 40 minutes or until done.

Nutrition Facts

Servings per Recipe: 24
Amount Per Serving

* calories: 167cal
* total fat: 5g
* cholesterol: 19mg
* sodium: 100mg
* carbohydrates: 28.9g
* fiber: 0.4g
* protein: 2.2g

Preparation Time: 0
Cooking Time: 0
Ready In: 0
Servings: 24

Dangerous Chocolate Mug Cakes

Sunday night my mom came over and helped the kids make wee cakes in a mug. I was going to make one too but instead I was sitting on my butt watching the Oscars. I was just too lazy and tired to move basically! I did take pics though and want to try this out for myself sometime. I think I'd add more chocolate to it with whipped cream and sprinkles on top. I'm salivating already!


If you can't wait for the recipe click on mom and then on her label "just for fun". By the way, they call this cake dangerous because you're only 5 minutes away from chocolate cake. Too easy to make and too easy to eat! Can you see the calories adding up??

Ummmm....chocolate!!!

Collin was mixin' it up.

Carlee stirrin' away. She did a lot of taste testing too.

The finished deliciousness.

Collin gave it a thumbs up.

I think Carlee ate mostly ice cream.

Collin really gets into his food!

Go whip one up. You know you want to!

Cake Balls

Red Velvet Cake Balls

ummm....so moist!

INGREDIENTS:

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)

1 can cream cheese frosting (16 oz.)

1 package chocolate bark (regular or white chocolate)

wax paper

DIRECTIONS:

1. After cake is cooked and cooled completely, crumble into large bowl.

2. Mix thoroughly with 1 can cream cheese frosting. I ended up using only 3/4 of the can of frosting and it was plenty.

3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50.) I used my tablespoon to measure out the dough or use a mini ice-cream scoop.

4. Chill for several hours. You can speed this up by putting in the freezer. (Easy make ahead step-Stick them in the freezer overnight to be ready to dip the next day.)

5. Melt chocolate in microwave per directions on package.

6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.) Melt a few pieces of chocolate bark at a time before it starts to cool and thicken. It's easier to work with when it's hot.

7. Cake balls are ready to eat in only a few minutes of drying time and they are so delicious! (I melted about 6-7 red candy melts to drizzle over the top for a finished presentation.) Enjoy!

Ice Cream Cone Cupcakes

Ingredients:

1 pkg. white cake mix plus ingredients to prepare mix

2 tbsp. nonpareils

24 flat-bottomed ice cream cones

Prepared vanilla frosting

Additional nonpareils and decors

1. Preheat oven to 350 degrees.
2. Prepare cake mix according to package directions. Stir in nonpareils.
3. Pour 1/4 cup batter into each ice cream cone.
4. Stand cones in 13x9-inch baking pan or in muffin pan cups. Bake about 20 minutes or until toothpick inserted into centers comes out clean. Cool completely on wire racks.
5. Frost cupcakes and decorate as desired.

Note: I suggest using a little less than 1/4 cup because most of mine spilled over the side! I only had three that didn't spill over. That's why I only took pictures of the three good ones in the middle of some regular cupcakes.

These were a big hit with the kids!

Stawberry Refrigerator Cake

This has been a long time Jensen favorite. I found this recipe on the back of a Duncan Hines cake mix and we've been in love with it since! This wasn't my best attempt as my cake fell and I poured too many strawberries on top but it still tasted heavenly!

Strawberry Refrigerator Cake

Waiting for this delicate, creamy cake to cool and set in the fridge may be pure torture. But we assure you, it's worth it!

Hands-On Time:
20 minutes
Total Time:
1 hour 45 minutes

Ingredients:

Cake
•
1 pkg Duncan Hines® Moist Deluxe® Strawberry Supreme Cake Mix
•
2 (10 oz) pkgs sweetened, frozen sliced strawberries, thawed

Topping
•
1 (3.4 oz) pkg
vanilla instant pudding and pie filling
•
1 cup milk
•
2 cups frozen non-dairy whipped topping
•
fresh strawberries

Baking Instructions:
1 Preheat oven to 350º F. Grease and flour 13x9-inch pan.
2 For cake, prepare, bake and cool according to package directions.
3 Poke holes 1 inch apart in top of cake using handle from wooden spoon.
4 Puree thawed strawberries with juice in blender. Spoon evenly over top of cake allowing mixture to soak into holes.
5 For topping, prepare pudding mix according to package directions using 1 cup milk. Fold whipped topping into pudding mixture. Spread over cake. Garnish with fresh strawberries. Refrigerate at least 4 hours.

Pumpkin Bars

I had leftover pumpkin from this morning so I decided to make pumpkin bars. I was too lazy to make the frosting though and I just used canned cream cheese frosting instead. They were still yummy though!

Ingredients:

• 2 cups all-purpose flour



• 1 1/2 cups sugar



• 2 tsp baking powder



• 2 tsp ground cinnamon



• 1 tsp baking soda



• 1/4 tsp salt



• 1/4 tsp ground cloves



• 4 beaten eggs



• 1 16-oz. can pumpkin



• 1 cup cooking oil



• 1/2 recipe cream cheese frosting
  

Cream Cheese Frosting:

Beat together two 3-oz. packages cream cheese, softened; 1/2 cup butter or margarine, softened; and 2 tsp vanilla till light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in 2 1/2 cups additional powdered sugar to reach spreading consistency. This frost tops and sides of two 8 or 9 inch layers. Cover and store cake in refrigerator.

1. In a large mixing bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Stir in the eggs, pumpkin, and oil till combined. Spread batter in an ungreased 15 x 10 x 1 baking pan.



2. Bake in a 350 degrees oven 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean. Cool for 2 hours on a wore rack. Spread with Cream Cheese Frosting; cut into bars. Makes 48 bars. 116 cal, 8 g total fat

Recipe from Better Homes and Garden's New Cook Book

Frozen Strawberry Layered Dessert

I was craving cake and ice cream tonight so I decided to come up with a dessert to satisfy my craving. I didn't measure anything I just added what looked good.

My Ingredients:

Angel food cake

Vanilla ice cream

Fresh strawberries

Whipped cream

Hershey's chocolate sauce

1 square dark chocolate

First I mixed some ice cream with fresh strawberries in the blender. Next I cut out two circles of angel food cake with the cylinders pictured below. I put one circle of cake in the bottom of the cylinder, scooped ice cream in the middle and topped with another circle of cake. I placed it on a plate in the freezer for about 45 minutes to make sure it was frozen. I drizzled chocolate sauce on my plate. Next I pushed the cake and ice cream out of the cylinder onto the middle of the plate. Finally I topped it with whipped cream, strawberries, and cut up dark chocolate. It was soooo good! It definately satisfied my craving.