Apple Pudding Cake

This apple cake is a yummy way to change up the pumpkin season.
I LOVE pumpkin desserts, but this apple cake is up there on my list as well.
The caramel sauce makes this cake So So good, you just can not skip the sauce on this one.
I had never made this before for my two little boys, so I was wasn't sure how they would like it. They LOVED it, and begged for the leftovers the next day.
The cake is very moist, and the warm caramel sauce makes it even moister. Don't forget to top it off with whipped cream.

Apple Pudding Cake

For Cake-

What You Need:

4 cups peeled, grated apples (you need to use granny smith apples )

2 eggs

1 1/2 C sugar

1/2 C oil

Mix together eggs, sugar and oil.

2 C flour

2 tsp baking soda

1 tsp salt

1/2 tsp nutmeg

2 tsp cinnamon

How To Make:

Add in dry ingredients and stir until well mixed. Pour into greased 9 x 13.

Bake at 350 for 40 minutes.

For Caramel Sauce-

What You Need:

1 Cup butter

1 Cup evaporated milk or cream

1 Cup brown sugar

1 Cup white sugar

3 tsp. vanilla.

How To Make:

Cook in saucepan over medium heat until melted and thickened.

Serve over cake and top with whipped cream.

Lemon Sheet Cake with Cream Cheese Frosting

This Lemon cake is Very Easy and Quick to make.
It is also so Yummy!
The Lemon Cream Cheese Frosting makes this cake irresistible.
The Cake is very soft and moist, just how you would want a lemon cake to be.
A perfect Spring or Summer dessert. This recipe makes a lot, so perfect for sharing with others or taking to a fun event.


Lemon Sheet Cake with Cream Cheese Frosting
makes one cookie sheet pan

Cake Ingredients:
-1 lemon cake mix
-4 eggs
-1 can lemon pie filling

Mix the cake mix and the eggs together in a electric mixer. Mix on Medium speed for four minutes. With a spatula hand mix in pie filling until well combined. This dough is very sticky. Spread onto a greased cookie sheet and bake at 350 for 18-20 minutes. Let cool completely before frosting.

Lemon Cream Cheese Frosting:
-1 (8 ounces) package cream cheese
-1/4 butter, softened
-1 juice of one lemon
-1 tsp vanilla extract
-3-4 cups confectioners' sugar

Beat cream cheese and butter until completely combined. Then add lemon juice, and vanilla extract together until smooth and fluffy. Add confectioners' sugar 1 cup at a time until you get the consistency you like. It should be very creamy.

Frost the Lemon Sheet cake with the Cream Cheese Frosting. Garnish with fresh berries.
Enjoy!

Colored Velvet Cup Cakes

These are Very Yummy Mini Cup Cakes!
You can use whatever colored decorating paste you want depending on the color you are after. I think it would be very cute to make little pink or blue ones for a baby shower or orange for Halloween, Yellow for Easter, the possibilities are endless :-).
I use Wilton brand Decorating paste you can buy at Micheals, Hobby Lobby, or any store that carries the Wilton baking line.
You could also make regular sized cupcakes with this recipe.
Have fun!

Colored Velvet Cup Cakes

Makes 36 mini cup-cakes

What you Need:

1 Box yellow cake mix

4 eggs

1/2 Cup water

1/2 Cup vegetable oil

1 small box instant vanilla pudding mix

1/2 Cup plain yogurt or sour cream

5-8 drops of your color of decorating paste (Pink, Green, Orange, Yellow, Blue. . . )

Frosting:

8 oz softened cream cheese

1 stick softened butter

1 lb powdered sugar

Colored Sugar Sprinkles if desired

How To Make:

1. Preheat oven to 350 degrees F. In a stand or electric mixer, add cake mix, eggs, water, oil, pudding, and yogurt. Beat on medium for 1 1/2 minutes. Slowly beat in 5-8 drops of green decorating paste until you get desired color of green. Scoop batter into paper lined mini cupcake tins. Bake for 15-18 minutes or until cooked through. Let cool completely.

2. To prepare frosting, beat cream cheese and butter until creamy. Slowly add powdered sugar until creamy and thick.

3. Frost cupcakes and sprinkle with colored sugar if desired.

ENJOY!

Recipe Source: Adapted from Picky Palate

Molten Chocolate Cake

This cake is pretty much perfect!
Our family absolutely loves this recipe.
If you have ever had a molten Chocolate Cake at a restaurant, this recipe is just as good if not better.
It is also very simple to make, and cooks in only 13 minutes.
You can easily double the recipe for 8 servings, this is a great crowd pleaser.

Enjoy!

Molten Chocolate Cake
Makes 4 servings

For this Amazing Dessert you will need 4 (3/4 cup) custard cups or souffle' dishes. Like these:

Ingredients:

-4 squares Semi-Sweet Baking Chocolate
-1/2 cup butter (one stick)
-1 cup of powder sugar
-2 eggs
-egg yolks
-6 Tbsp. flour
-cool whip or Vanilla Ice Cream

How To Make:

1. Preheat oven to 425 degrees. Butter 4 (3/4 cup) custard or souffle' dishes. Place on a baking sheet.

2. In a medium size microwavable bowl, Microwave the chocolate and 1/2 cup butter ON high for 1 minutes or until butter is melted. Stir with a wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour just until mixed through. Divide batter between prepared custard cups.

3. Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run a small knife around the cakes to loosen. Invert cakes onto desert dishes. Top with Vanilla Ice cream or whipped cream.

** NOTE ** Batter can be made a day ahead. Pour into prepared custard cups, cover with plastic wrap and refrigerate. Bake as directed.

Pumpkin Cupcakes with Cream Cheese Frosting

I am just simply going to say it,
"This is seriously a Really GOOD cupcake!"
If you love pumpkin flavor and have a thing for cream cheese frosting (as I do) you will love this recipe.
I made these heavenly cupcakes for all of the teachers at my 1st grade son's Elementary school.
Today was teacher conference's at our school,
and yours truly was in charge of bringing/making a lot of food to feed all of the wonderful teachers their dinner/dessert.
These pretty little cupcakes were choice 1 of the desserts.
I will post the choice 2 dessert soon, and the yummy Chicken soup that I also made and served to the teachers.



Pumpkin Cupcakes with Cream Cheese Frosting

Makes 20 cupcakes and about 2 cups of frosting.

Making the Cupcakes:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 1/2 cup vegetable oil
• 4 large eggs, lightly beaten
• 1 can (15 ounces) pumpkin puree

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside.

2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

3. In a another large bowl, whisk together, brown sugar, granulated sugar, butter, oil and eggs. Add dry ingredients, and whisk (hand mix) until smooth. Whisk in pumpkin puree until just mixed in.

3. Divide batter evenly among liners, filling each about 1/2 to 3/4 full. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes. Transfer to a wire rack; let cool completely.

Making the Frosting:

• 8 ounces cream cheese, room temperature
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 2 cup confectioners sugar (powdered sugar)
  
• 1 teaspoon pure vanilla extract

1. Place softened cream cheese and softened butter in a medium mixing bowl.

2. Using a hand mixer, blend them together until smooth.

3. Sift in confectioners’ sugar (powdered sugar) , and continue beating until smooth. Add vanilla, and stir to combine.

(frosting can be stored in an air tight container the refridgerator up to 3 days)

Makes 20 cupcakes and about 2 cups of frosting.

Enjoy!

Pumpkin Bars

This is a classic Pumpkin bar recipe.
I mixed it up a little bit by adding a teaspoon of cinnamon in the frosting.
I also added below the recipe, ways you can make this pumpkin dessert lower in fat.
This recipe makes a whole cookie sheet worth of yummy pumpkin bars, so it is a great party dessert! It is always a crowd pleaser.
Enjoy!


Pumpkin Bars
adapted from Paula Dean

Bars:

• 1 2/3 cups granulated sugar
• 4 eggs
  
• 1 cup vegetable oil
• 15-ounce can pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda

Icing:

• 8-ounce package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract
• 1 teaspoon of cinnamon
  

Directions

1. Preheat the oven to 350 degrees F.

2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 1cookie sheet. Bake for 30 minutes. Let cool completely before frosting.

3. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and cinnamon mix again. Spread on cooled pumpkin bars.

4. Cut into bars and serve!

LOW-FAT Options:
-replace half the oil with applesauce
-replaced 2 eggs with fat-free egg substitute
-use splenda sugar blend in place of part of the sugar
- use neufchatel cheese instead of cream cheese
-or instead of frosting use 1/2 cup of Dark Chocolate chips add a spoonfull of fat-free whipped topping

Low-Fat Pumpkin Muffins

I have plenty of fat and sugar filled pumpkin recipes that are so good, but not so great for the waistline.
When I am feeling like serving a guilt-free muffin I go to this recipe!
These muffins are very good and satisfy any pumpkin craving you might be having.
They also bake up really pretty,
and feel your house with a yummy pumpkin spice aroma.

Low-Fat Pumpkin Muffins

-Non-stick Cooking Spray (I like to use Pam Spray)
-2 cups flour (all-purpose OR White-Wheat four I wouldn't use whole wheat flour that would make the muffins to dense)
-Tablespoon baking powder
-1 tsp table salt
-1 tsp baking soda
-1/2 tsp ground cloves
-1 tsp ground cinnamon
-1 tsp ground nutmeg
-2/3 cup unsweetened OR natural applesauce
-1 cup canned pumpkin
-2/3 cup sugar
-1/2 cup fat-free egg substitute
-2/3 cup fat-free milk
-powdered sugar, for making the tops look pretty

1. Preheat oven to 400 degrees. Coat a 12 hole muffin tin with cooking spray. If you are using cupcake liners, do not spray the pan but pray very lightly the insides of the cupcake liner.

2. Combine flour, baking powder, salt, baking soda, cloves, cinnamon and nutmeg in a large bowl.

3. In a mixer combine applesauce, pumpkin, sugar, egg substitute, and milk in a medium bowl; mix thoroughly with a wooden spoon.

4. Stir the flour mixture into the applesauce mixer until it is all completely incorporated-do not over mix!

5. Pour batter into muffin tins. Bake for 20 to 25 minutes, or until a tester inserted into the center of a muffin comes out clean.

6. Let cool for about 10 minutes. sprinkle on the Powdered sugar (I used a flour sifter).

Enjoy!
-

Pumpkin Crisp

This is a delicious combination of
slightly spiced Pumpkin,
with a sweet, buttery, and crispy topping!
A warming fall desert that makes a lot.
Great for a treat when company is over,
or you can save the leftovers in the refrigerator to heat up at a later time.
Top with a dollop of cool whip or vanilla ice cream. Yummy!



Pumpkin Crisp

-1 can solid pack pumpkin (29 oz)
-1 cup of firmly packed brown sugar
-1 cup of granulated sugar
-3 eggs
-1 Tablespoon of vanilla
-1 can evaporated milk (12 ounces)
-2 tsp of ground cinnamon
-1 tsp ground allspice
-1 box yellow cake mix
-1/2 cup butter, melted
-3/4- 1 cup chopped pecans (optional)

1. In the bowl of a electric mixer, combine the pumpkin, sugars, eggs, vanilla, evaporated milk and spices, mix well.

2. Pour into a 9 by 13 inch pan. Sprinkle the dry cake mix on top and pat down gently. Drizzle the melted butter evenly on top. Sprinkle with nuts.

3. Bake at 350 degrees for 45- 60 minutes or until lightly brown and the cake is set.

4. Let cool. Serve with a dollop of cool whip, or vanilla ice cream.

Enjoy!

Banana Cinnamon Chip Muffins

These delicious muffins are perfect way
to use up those overripe bananas you may have sitting in your kitchen.
I made them the other night to go with some soup for dinner,
my family loved them!
They also made for a perfect side for breakfast the next morning.
When these muffins are baking, they bring in a wonderful and yummy fall scent!

Banana Cinnamon Chip Muffins

adapted from Bake at 350

1/2 c unsalted butter
1 c sugar
1 egg
1/2 tsp ground allspice
1/4 tsp ground nutmeg
2 mashed, ripe bananas (about 4 bananas)
1/3 c milk
2 c flour (white-whole wheat, unbleached all-purpose, or a mix)
1 & 1/2 tsp baking powder
1 & 1/2 tsp baking soda
1 tsp salt
3/4 c. cinnamon chips (I used the Hershey's brand, found in the baking section with the chocolate chips)


Preheat the oven to 350.

Line muffin tins with 12 lightly greased baking cups/liners. (I use Pam spray)

Whisk together the flour, baking powder, baking soda and salt. Set aside.

Cream together the butter and sugar until smooth and fluffy. Scrape down the bowl. Add the egg, spices, banana and milk. Stir in the dry mixture, then the cinnamon chips (reserve a few TBSP of chips). Once all the cups are filled, sprinkle the reserved chips on top.

Spoon batter into the prepared cups. Bake for 20 minutes or until a toothpick inserted in the middle come out clean. Let cool for 10 minutes on a cooling rack, then invert out of the pan to cool completely or serve warm.

Enjoy!

White Chip Pumpkin Spice Cake

I could not wait any longer to start baking with
Pumpkin.
I LOVE this time of year, and all of the different fall flavors that come with it.
I found this cake recipe on Heather Whites Blog
she always has such wonderful recipes, so I knew that I would not be disappointed.
And I most certainly was not disappointed.
This cake smelled so good while cooking, the whole house was filled of a pumpkin spice aroma.
We ate the cake while it was warm, and it was very yummy!
The leftovers were really good the next day, it almost seemed like the cake was more moist the second day.
I will make this again, we all really enjoyed it.

WHITE CHIP PUMPKIN SPICE CAKE

1 pkg. Duncan Hines Spice Cake Mix
3 large eggs
1 C. pumpkin
2/3 C. evaporated milk
1/3 C. vegetable oil
1 C. white chocolate chips

Preheat oven to 350 degrees. Grease and flour 12-cup bundt cake pan. Combine cake mix, eggs, pumpkin, evaporated milk and vegetable oil in a large bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes; stir in chocolate chips. Pour into bundt pan. Bake for 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack for 25 minutes; invert onto wire rack to cool completely. Drizzle HALF of glaze over cake; serve with remaining glaze. (HEATHER'S NOTE: I have always made it just like this....but last night, I glazed the cake with ALL of the glaze right after I turned the cake out of the pan after cooling in the pan for 25 minutes. It was HEAVENLY warm!!!)

WHITE CHIP CINNAMON GLAZE:

3 T. evaporated milk
1 C. white chocolate chips
1/2 tsp. ground cinnamon

Heat 3 T. evaporated milk in a small, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add 1 C. white chocolate chips; stir until smooth. Stir in 1/ tsp. ground cinnamon.

'Darn' Good Chocolate Cake

You could also call this cake,
Super MOIST, RICH, DENSE Chocolate cake.
I have also heard it called,
'Better then s e x cake'.
Call it what you will. . .
it is simply perfect and I must say a little sinful.
We usually eat this cake with fresh berries and a little whipped cream.
Enjoy!

'Darn' Good Chocolate Cake

-1 pkg Devil food cake mix
-1 3.9 oz. pkg. instant chocolate pudding mix
-4 large eggs
-1 cup sour cream
-1/2 cup warm water
-1/2 cup vegetable oil
-1 1/2 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees. Spray a Bundt pan with Pam.

2. Combine first 6 ingredients in a mixing bowl. Mis on low speed for 1 minute then on medium speed for 2-3 minutes. Stir in chocolate chips.

3. Pour into Bundt pan. Bake for 45-50 minutes. Cool in pan for at least 20 minutes, then take out of pan at let cool completely.

4. Frost with chocolate glaze (recipe below) OR you can dust the top of the cake with powdered sugar.

Chocolate Glaze:
Melt over low heat,
-2 squares of unsweetened chocolate (or 6 tablespoon cocoa and 2 tablespoons butter)
-3 tablespoons of butter
Cool , then add
-2 cups of powdered sugar
-1/3 cup of VERY HOT water
Beat until smooth.
(drizzle over cake and smooth if needed with a spoon)

Chocolate Strawberry Trifle

Hands down, this is one of my Husbands most favorite desserts!
Lucky for me it is very easy to make, looks really pretty all made up, and oh my tastes SO good.
Warning: This dessert makes A LOT.
That is why I almost always will make it if we are having company over, or bringing dessert for a get-together. Otherwise, I am afraid that My husband and I would eat more then we should.
I hope you enjoy it as much as we do.



Chocolate Strawberry Trifle

-moist chocolate cake mix
-1 can of already made chocolate frosting (not the whipped kind)
-6 cups of sliced strawberries
-13.5 oz of Strawberry Glaze (found in the produce department)
-Cool Whip topping

How to make:
1. Make the cake according to directions on the box. When the cake is done, cool completely. Cut the cake into about 8 big pieces.

2. Put the already made frosting in the microwave for about 40-45 seconds, until just melted.

3. In a mixing bowl combine the cut strawberries with the strawberry glaze.

4. In a Trifle bowl, or a big glass bowl start layering. As follows:
1st layer- 1/2 of the chocolate cake(no empty spaces, to make it fit you will have to cut a few pieces in different sizes)
2nd layer- pour 1/2 of the melted chocolate frosting on top of cake.
3rd layer-spread 1/2 of the strawberry mixture
4th layer- spread 1/2 of the cool whip topping
5th layer- the remainder of the chocolate cake pieces
6th layer-chocolate frosting
7th layer-strawberry mixture
8th layer- cool whip
You can garnish with fresh berries on top.

Store in the refrigerator until ready to Serve.

Enjoy!

Perfect Lemon Cake

This is just what the title says,
PERFECT!
My only advice with this cake is to follow the directions exactly, or it might not turn out.
This is one of the best lemon cakes I have had. It was a huge hit with our family and friends.
Very Moist, tangy, and well just really GOOD!
I have a low-fat alternative to this recipe following the regular recipe.
I have not actually made the low-fat version, but I have heard that it tastes very similar to the original one.

Perfect Lemon Cake

From My Kitchen Cafe

Cake:
1 package lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs
1 small package lemon instant pudding (not gelatin)

Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Pour into greased two round pans. Bake at 350 degrees for 25-30 minutes. Don't overbake or the cake will be too dry! I cooked mine for 25 minutes and it turned out perfect. It will look slightly underbaked.

You can also make cupcakes and bake them at 350 degrees for 20 minutes. The cupcakes will fall after they come out of the oven, but this is normal. Just fill up the indentation with more frosting.

Frosting:
1 cup (2 sticks) butter, very soft
6-8 cups powdered sugar
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest

Place the butter in a large mixing bowl. Add 4 cups of sugar, mix the sugar and butter together with a mixer. Once the butter/sugar mixture is all combined add the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added about 6 cups total). Use and store at room temperature. (Don't refrigerate and it will last in a covered container for about three days.)

Garnish with berries, if desired.

Low-Fat version:
-Make this in a bundt pan. And cook for 50 -60 minutes at 350.
-Substitute unsweetened applesauce for 1/4 c/ of the oil.
-Reduced fat sour cream for the sour cream.
Cream cheese glaze to pour over top, mix the following together with a mixer:
-4 oz. softened reduced fat cream cheese
-2 tbsp. or so fresh lemon juice,
-zest from 1 lemon,
-1 tsp vanilla
-enough powdered sugar to get the consistency of a thick glaze.

Rich Zucchini Bread

Yes, I know. . .
everyone has a Zucchini bread recipe.
However, I am going to post mine anyways.
Zucchini season is upon us. If you have a garden and you are growing Zucchini, then you probably have many zucchini about right now.
This is great recipe to use up a couple of them.
This is a tried and true recipe that I got from my mom. I love it, and I have not tasted a better one out there.

Rich Zucchini Bread

-3 eggs
-1 cup oil
-2 1/2 cups sugar
-3 tsp. vanilla
-1 tsp. salt
-1 tsp. baking soda
-1/4 tsp baking powder
-1 1/2 tsp. cinnamon
-3 cups flour
-2 cups grated unpeeled raw zucchini

Make:
1. Combine eggs, oil, sugar and vanilla. Beat throughly.
2. Add all dry ingredients, sifted. Beat until all mixed in.
3. Stir in Zucchini.
4. Bake in 2 loaf pans or a 10 cup Bundt cake pan (grease the pan you choose to use).
5. Bake at 325 degrees for 60-70 minutes.

Enjoy!

Pie Bars

Oh, these are so good!
They don't taste exactly like Pie, but have more of a cake-like texture to them.
You can really change them up, by using different fruit pie fillings. Blueberry, raspberry, apple, cherry, blackberry, lemon, etc. You get the picture!
Also, you have to use the almond extract in the glaze. That is what makes these bars so irresistible!
I just made the Pie Bars for a Church 'Pioneer Picnic' pot-luck dinner.
I had many requests for the recipe.
This is a very original dessert, you won't find many other recipes like it.
You have got to try this recipe!

Pie Bars

-1 3/4 cup sugar
-1 cup butter
-1 tsp. vanilla
-4 eggs
-3 cups flour
-1 1/4 tsp. baking powder
-2, 21 ounce cans of any fruit pie filling OR 2, 18 ounce lemon pie filling

GLAZE:
-1 cup powder sugar
-2 Tbsp milk
-1/2 tsp. almond extract (you have to use Almond Extract)

HOW TO MAKE:
1. Cream sugar, butter, vanilla. Add eggs, flour, baking powder until all mixed together.
2. Grease jelly roll or cookie sheet pan.
3. Spread 2/3 batter in pan.
(This is kind of hard because the dough is sticky. So I spray Pam cooking spray on my hands and spread out the dough with my my greased hands)
4. Spread the pie filling on top of the dough. (I usually will do two different pie fillings, just for the variety)
5. Drop teaspoon full of the leftover batter, Swirl around and spread kind-of flat.

6. Bake at 350 degrees for 35-40 minutes.
7. Cool, then pour glaze on top.

Enjoy!!

Angie's Famous Strawberry Cupcakes

I have had my eye on this recipe for some time,
I have not really had a great excuse to make them until now.
I took my two boys to a strawberry picking farm and we picked a lot of strawberries. These cupcakes were first on my list.
They turned out really good. They are not as sweet as a cake mix, but I liked that. The Fresh Strawberries really made it taste good, and the frosting is the best part Strawberry Cream cheese. Yum!

Angie's Famous Strawberry Cupcakes
adapted from Good Things Catered

Ingredients:
2 1/2 c. cake flour
1 tsp baking soda
1/4 tsp salt
1/2 c. unsalted butter
1 1/2 c. sugar (or a little less)
2 eggs
1/3 c. buttermilk
1/4 c. oil
1 tsp vanilla extract
2 c. chopped strawberries

1/4 c. strawberries
1 Tbsp. strawberry extract (found by the vanilla extract)
1/2 tsp lemon juice
8 oz. cream cheese, room temp
1 1/2 sticks unsalted butter, room temp
1 3/4 c. powdered sugar
1/2 Tbsp vanilla

Directions:
-Preheat oven to 350 degrees and prepare 2 cupcake pans.
-Sift flour, salt, and baking soda in medium bowl.
-In bowl of mixer, cream butter and sugar until fluffy.
-Add eggs one at a time until combined.
-Add buttermilk, oil and vanilla until combined.
-Add flour mixture and stir until just combined.
-Fold in berries.
-Fill cupcake pans 3/4 way.
-Bake for 20 minutes.
-For frosting, put berries, liquor, and juice in saucepan.
-Bring to a boil over medium heat and then reduce to a simmer for 5 mins.
-Let cool then blend until smooth.
-In bowl of mixer mix cream cheese and butter until creamy.
-Add sugar, then vanilla.
-Add berry puree until smooth.
-Frost cupcakes when they are completely cooled.

makes 24

Raspberry Cheesecake

Fresh berries, creamy cheesecake, crisp Graham crust. . .
what more can I say?
This dessert is so So SO good!
A great spring or summer dessert.


Raspberry Cheesecake

-1 Ready Made Graham Cracker Crust (you can use Chocolate Graham or plain Graham)
-6 oz cream cheese softened
-14 oz can sweetened condensed milk
-1 egg
-3 Tablespoons of lemon juice
-1 tsp. vanilla
1 c. of fresh or frozen Raspberries

Make it:
1. Place fresh or frozen raspberries in crust.
2. Beat cream cheese until fluffy, beat in sweetened condensed milk until smooth. Add other ingredients mix until all combined.
3. Poor mix over berries into crust.
4. Bake at 350 degrees for 25 to 30 minutes.
5. After cooled store in refrigerator.
Serve with fresh berries and whipped cream.
*You can alter this recipe many ways to make different types of cheesecakes by adding different toppings or using different berries or omitting the berries.*

Hershey's Perfectly Chocolate Cake

I made this cake for Seth's 3rd Birthday today!
It is a very rich and moist chocolate cake, really YUMMY.
After making this I thought,
'I will never make another Chocolate cake from a mix again'.

Hershey's Perfectly Chocolate Cake
Hershey's Kitchens

Ingredients:
2 c. sugar
1-3/4 c. all-purpose flour
3/4 c. HERSHEY'S Cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp vanilla extract
1 c. boiling water

1/2 c. (1 stick) butter, melted
2/3 c. HERSHEY'S Cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp vanilla extract

Directions:
-Preheat oven to 350 degrees and prepare two 9-inch round baking pans.
-Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
-Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
-Stir in boiling water (batter will be thin).
-Pour batter into prepared pans.
-Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
-Cool 10 minutes; remove from pans to wire racks.
-Cool completely.
-Meanwhile, make frosting: stir melted butter into cocoa.
-Alternately add powdered sugar and milk, beating to spreading consistency.
-Add small amount additional milk, if needed.
-Stir in vanilla.
(About 2 cups frosting.)
-Frost cake when completely cooled, as desired.
-store in refrigerator.