Strawberry Cloud Cake or Strawberry short cake

Strawberries yum!  Its strawberry season, always make strawberry short cake for the kids and after running around to every store trying to find those little pre made round pound  cakes,  you know the ones, always sold this time of year in every store  along side of the strawberries.  Well,  finally I realized I just wasn't going to be  able find them any where... I then remembered  that in one of the stores  I had been, a employee had  said "Oh you mean those cakes by  hostess , we don't have any of them"   Which suddenly gave me a brilliant idea, (and rather then bake a homemade cake.)  I think Twinkies! that will work! ... They're   now called "Cloud Cake" by Little Debbie. Sure enough they work, even better than the little cakes i was looking for. I have  come up with  this, a yummy desert.

You'll Need:     Seves 4

4-6 Cloud Cakes (little Debbies)

1 contanier  Cool whip

1 1/2 quarts strawberries,hulled

1 tablespoon strawberry jelly

Few tablespoon water

  Clean, slice your strawberries into quarters. In a Medium bowl; whisk 1 tablespoon water and 1 tablespoon strawberry jam until smooth. Add the strawberries to coat; set aside

cut up your cloud cakes about 1 1/2 for each serving 

Set aside half of the cut cake, Using the other  half of the  cut cake; divide equally among  4 serving dishes placing in the bottom, drizzle some of the strawberry juice from the sliced strawberries over the cake.

Fold a few tablespoons of cool whip into the sliced berries;

  

spoon over the  first layer of cake in your serving dishes. 

 layer the set  aside cake over the top of each serving, and then  top with cool whip and a strawberry.

serve

The kids loved it!! Even more so than the classic strawberry short cake

YUMMY GOOD!

St Patricks Day Cake

from taste of home

You will need:
1 package of a white cake mix
2 packages of lime gelatin (3 ounce each)
1 cup boiling water
1/4 cup cold water
TOPPING
1 cup of milk
1 package 3-4 ounce instant vanilla pudding mix
1 carton frozen whipped topping thawed
green sprinkles

1. prepare and bake cake according to package, using a greased pan 13 in x 9 in. cool on wire wrack 1 hour, in a small bowl dissolve  gelatin; in boiling water, stir in cold water and set aside.
2. with a fork or wooden skewer pole holes about 2 in apart into cooled cake, slowly pour gelatin over cake cover and refrigerate.
3. In a large bowl whisk  milk and pudding mix for 2 minutes ( mixture will thicken) fold  in whip cream topping,  spread over cake decorate with green sprinkle, cover and refrigerate until severing

Easy 5 Stars Tiramisu

recipe from allrecipes

 I found this a wonderful Tiramisu  recipe. Steve and i made it for one of our best friends  birthday. we set the table up  very elegant  for her birthday dinner and invited some of her closest friends over.Of all the food we made that night this  5 star tiramisu got all the attention.

•  Ingredients:  

• 6 egg yolks 3/4 cup white sugar 2/3 cup milk 1 1/4 cups heavy cream 1/2 teaspoon vanilla extract 1 pound mascarpone cheese

  1/4 cup strong brewed coffee, room temperature 2 tablespoons rum 2 (3 ounce) packages ladyfinger cookies 1 tablespoon unsweetened cocoa powder

  DIRECTIONS:
  
  

  1.	In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
  2.	In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
  3.	In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
  4.	Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

          Indulge! 
  
  

  
  

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Cinnamon Mini Muffin and Cinnamon Butter

Baking these in pretty holiday mini paper muffin cups  makes nice gifts, and the cinnamon butter really does put muffins over the top. for the benefits of cinnamon: 

http://4beautifulskin.blogspot.com/2012/12/cinnamon-benefits.html

YIELD: about 2 1/2 Dozen
           

YOU'LL NEED:
1/2 cup butter,softened
1/2 cup of sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup milk
Additional sugar
Cinnamon Butter:
1/2 butter, softened
1 to 2 teaspoons ground cinnamon

1 In a large bowl,cream butter and sugar until light and fluffy.Beat in egg. Combine flour, baking powder, salt   cinnamon and nutmeg; gradually add to creamed mixture alternately with milk, beating well after each addition.
2 Fill greased or paper-lined miniature muffin cups two-thirds full. Sprinkle with sugar bake at 350 for 18-20 min or until lightly brown.
3 Meanwhile, in a small bowl, cream butter and cinnamon until light and fluffy. Spoon into cookie cutter or a 1/2 cup serving dish. Sever with muffins.

 In a large bowl,cream butter and sugar until light and fluffy instruction for creaming butter at the bottom of page, this is the most important step for making light fluffy cakes.

Beat in egg,Combine flour, baking powder, salt   cinnamon and nutmeg; gradually add to creamed mixture alternately with milk, beating well after each addition.

alternately with milk,

Fill greased or paper-lined miniature muffin cups two-thirds full. Sprinkle with sugar bake at 350 for 18-20 min or until lightly brown.

until lightly brown

Indulge!

Tip: make sure all your ingredients (butter, milk,eggs) come to room temperature before baking. this will ensure they're well incorporated into batter and your muffins come out light & fluffy. take your time when creaming your butter and sugar your creating bubble that will expand during baking this will make moist, light and fluffy muffins.

 How to cream butter and sugar with mixer: 1. Place the butter out on the counter for at least an hour, or until it becomes room temperature.

2.Use your mixer on low to break up the cubes of butter. Then turn the speed up to medium and mix for 1 -1 1/2 minutes. Stop the mixer every so often and scrape the butter out of the beaters with a rubber spatula.

How to cream butter and sugar by hand:

1. Place the butter out on the counter for at least an hour, or until it becomes room temperature. (This gives you time to measure out the rest of the ingredients in your recipe and preheat your oven.) The butter should feel soft, but not warm or melty. How do you know when it’s at room temperature? Give it a poke! If your finger leaves a little indent, your butter is ready, and so are you.


2. Slice the butter into cubes, and put the cubes in a large mixing bowl. Beat the butter with a wooden spoon until it is soft.


3. Add your sugar(s)to the butter and gently mash it into the butter with the tines of a fork. With your wooden spoon,stir the butter and sugar(s) until they are light and fluffy. Use a rubber spatula to scrape the mixture off the sides of the bowl periodically. The butter is "creamed" when it has almost doubled in mass and it has lightened to a yellowish-white color.

DIY Twinkie Recipe

Discontinued Twinkies? DIY Twinkie Recipe

Peanut Butter Sheet Cake

Peanut Butter Sheet Cake

Source: Nina Jones

Ingredients:
1/4 cup creamy peanut butter
1 cup water
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp salt
1 tsp baking soda
2 eggs
1/2 cup buttermilk
1 tsp vanilla

Frosting:
3/4 cup butter
6 Tbsp buttermilk
1/2 cup peanut butter
3 1/2 cups powdered sugar
1 Tbsp vanilla

Instructions:
1. Preheat oven to 375 degrees.
2. In a medium pot add the peanut butter, water, and butter and bring to a boil. Remove from heat.
3. In a separate bowl, mix together the sugar, brown sugar, flour, salt, and baking soda with a fork. Add to the peanut butter mixture.
4. Add the eggs, buttermilk, and vanilla to the bowl and mix well.
5. Stir well and pour into greased or parchment lined cookie sheet pan (12X17 jellyroll pan). Bake for 15 minutes at 375 degrees.

For the Frosting:
1. In a small pot bring the butter, buttermilk, and peanut butter to a boil.
2. Remove pan from the heat and add the powdered sugar and vanilla.
3. Pour frosting over the warm cake.

IHOP pancake recipe

IHOP pancakes

1 1/4 c. flour
1 tsp. baking powder
1 tsp. Baking soda
pinch of salt
1 egg, beaten
1 1/4 c. buttermilk
2 Tbsp. melted butter
1/4 c. sugar

Stir together the flour, baking soda, baking powder,and salt. Mix the egg with the buttermilk and add to the flour mixture, stirring only until smooth. Add the melted butter and sugar. Fry on a greased griddle. Serves 4.

Homemade Hostess Cupcakes

Homemade Hostess Cupcakes

Yield: 16 Cupcakes

ingredients:

Cupcakes:
1 1/3 cup all purpose flour
1/2 cup dutch process cocoa powder (or really dark cocoa powder)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup milk

Filling:
4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla extract
1 tablespoon milk
1 cup marshmallow creme (the jar of marshmallow fluff)

Chocolate Icing:
2 tablespoons butter
1 tablespoon milk
2 teaspoons light corn syrup
2 ounces 70% bittersweet chocolate, chopped
1/2 cup powdered sugar, sifted

Vanilla Icing:
8 tablespoons unsalted butter, room temperature
1-2 tablespoons milk
2 cups powdered sugar
1 tsp vanilla

directions:

Cupcakes:

Preheat oven to 350°F. Line a muffin tin with cupcake liners.

Stir together flour, cocoa, baking powder, baking soda and salt in medium bowl. Set aside.

In a large bowl whisk eggs, oil and vanilla; stirring till there are no lumps. Then add flour mixture, alternating with milk, until you have a smooth batter.

Fill cups 2/3 full with batter. Bake 20 to 22 minutes. Remove from oven and allow to cool completely.

Filling:

Using a stand mixer, cream the butter until light and fluffy, about 2 minutes. Beat in confectioners’ sugar. Add the vanilla and milk and beat until smooth. Beat in the marshmallow creme.

Transfer filling into a pastry bag with a long filling tip. Insert the tip into the center of each cupcake and fill until the cupcake is slightly heavier. It's OK if some of the filling peeks out a little, it will be covered by the chocolate icing layer.

Chocolate Icing:

In a small saucepan over medium heat, melt butter. Add milk, corn syrup and chopped chocolate, stirring slowly to allow chocolate to melt completely.

Once melted, remove from heat and whisk in sifted powdered sugar. Immediately dip the top of each cupcake into the icing and transfer to a wire rack. Let icing set (about 10 minutes), before moving on to the next step.

Vanilla Icing:

Using a stand mixer, cream the butter until light and fluffy, about 2 minutes. Beat in confectioners’ sugar. Add the vanilla and milk and beat until smooth. If the icing is too stiff, add in a little more milk.

Transfer icing into a pastry bag with a small tip. Pipe in a swirl decoration on top of the cupcakes.

Store cupcakes in the fridge and allow 15 minutes to warm up before serving. I used Watkins cocoa and vanilla they came so amazing!!   www.watkinsonline.com  ID code 39630    

Cupcakes, Chocolate Icing & Vanilla Icing: TNCB Originals  
Filling: Food Network Magazine

Starbucks Lemon Loaf

jennsrandomscraps.blogspot.ca/2012/02/starbucks-lemon-loaf.html
Baked goods at Starbucks make me happy, and good copy-cat recipes are hard to find, but this one is close to the real thing.  This is the lemoniest lemon loaf recipe ever.


INGREDIENTS

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 eggs, room temp
• 1 cup sugar
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 2 teaspoon lemon extract
• 1/3 cup lemon juice
• 1/2 cup oil
• zest of one lemon
• Glaze:
• 1 cup powdered sugar
• 2 tablespoons whole milk
• 1/2 teaspoon lemon extract
• for complete recipe:jennsrandomscraps.blogspot.ca/2012/02/starbucks-lemon-loaf.html

• 
  
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Margarita Cake

Margarita Cake

Here's what you'll need...

1 pkg.  white cake mix (plus water, eggs, oil)

1 tsp lime zest

1 cup boiling water

1 pkg. (3 oz.) Lime Flavored Gelatin

¼ cup cold water

¼ cup cold tequila

1 tub (8 oz.) Whipped Topping, thawed

1 pack instant yellow pudding

1 cup plain yogurt

 Lemons and limes for decorating

Let's get baking ...

Prepare the cake batter as directed on package with the addition of lime zest. Bake as directed on for 13x9-inch pan. Cool cake in pan 15 min. Pierce cake with wooden skewer or fork across the entire top.

Add boiling water to gelatin mix in small bowl stirring until completely dissolved. Then, stir in tequila and cold water. Once mixed, pour over cake. Refrigerate for about two hours.

Next, make the frosting. In a medium bowl whisk together whipped topping, yellow pudding mix and plain yogurt.

Add icing to your cake. Decorate with slices of lemons and lime