Easy "Custard" for Cupcakes or Pie

To make a custard topping for cupcakes, use the following recipe: 

1 cake mix (made to directions).  Let cool.  

Mix the following:

4 oz cream cheese-room temperature, whip with mixer

1/4-1/2 of a small container Cool Whip-mix with cream cheese

1 3oz instant vanilla pudding mix-add 1 cup milk and stir

Combine cream cheese/Cool Whip mixture to pudding mixture

Might need to add 1/4-1/2 C powdered sugar if it needs to be a little sweeter (I had ran out of Cool Whip, so the powdered sugar helped with that....it might have been ok if I had had more Cool Whip to add).  

Mixture should be thick.  Put a dollop on top of a cooled cupcake and top with a frozen berry.  These were a huge hit!  

Doug's Famous Texas Sheet Cake

 

2 cups all purpose flour

2 cups granulated sugar

1 tsp baking soda

1/2 tsp salt

1/2 c sour cream

2 eggs

1 cup butter

1 cup water

5 TBSP unsweetened cocoa powder

FROSTING

5 TBSP unsweetened cocoa powder

6 TBSP milk

1/2 C butter

4 cups powdered sugar

1 tsp vanilla

1 c chopped walnuts

Directions

• Step 1

  Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.

• Step 2

  Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.

• Step 3

  Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.

• Step 4

  For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.

Recipe Source

All Recipes

Apple Fritters

 My husband made it for me for Mother's Day and he said that the hardest part was getting the oil temperature right.  They were SO yummy!!


Servings: 35 donut holes
prep time: 13 minutes
cook time: 2 minutes

Fritter Ingredients
1 1/4 c all-purpose flour (scoop and level to measure)
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 c buttermilk
1/4 c granulated sugar
3 TBS melter butter
1 15 oz can apple pie filling

3-4 C vegetable oil for frying

Glaze for Apple Fritters:
1/4 c whole milk
1 tsp vanilla
2 c powdered sugar

Glaze Instructions:

1. Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.
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FRITTER INSTRUCTIONS:
1.  Prepare glaze.  Leave glaze in pot on stove to stay warm.  Cut up apples from apple pie filling.  Set aside.

2.  Pour 1/2 inch oil into a large sauté pan or pot and heat over medium heat to 350-360 degrees, keeping an eye on it as it is heating. Meanwhile, prepare the donut dough.

2.  In a medium mixing bowl, whisk together dry ingredients.

3.  Separately whisk together buttermilk and melted butter.  Pour buttermilk mixture into flour mixture and using a fork, stir in dry ingredients and mix just until combined (be careful not to over-work dough).  Add in cut up apple pie filling (the amount of apples you add from the pie filling can is up to you), stirring gently.

4.  Gently roll dough into 1/2 Tbsp balls.  Once the oil has reached 350 degrees F, fry about 1/2 the balls at a time.

5.  Fry until just golden brown on bottom, then flip and cook reverse side until golden brown.

6.  Carefully remove with a spider strainer or metal tongs and drain onto a paper towel lined baking sheet.

7.   While the fritters are still hot, roll them in glaze and set on lined tray.


*If desired, you can leave out the cinnamon and apples and make into regular donut holes.  Roll in sugar after frying if desired instead of glaze.

Glaze Recipe Source: Food Network
Picture Source: Souffle Bombay

Dirt Cake

I was asked to bring this cake to my son's Cub Scout pack meeting tonight.  I think it will be a hit.  Boys like dirt, bugs and of course the combination will be fantastic!  


Chocolate cake mix, plus added items needed to bake it according to package directions
1 (3.2 oz) small instant chocolate pudding mix
1 (8oz) tub of Cool Whip
1/4 c milk
Oreo cookies, crumbled
gummy worms or snakes


9x13 pan
Feeds at least 12

1.  Bake a chocolate cake according to package directions.  Let cool.
2.  With electric mixer, mix chocolate pudding mix, Cool Whip and milk together until well combined.
3.  Spread chocolate pudding mixture over cooled cake.  Refrigerate until ready to serve.
4.  Before serving, crumble Oreo on top to look like dirt.  Can put cookies in blender to get really fine crumbs if desired.
5.  Put gummy worms/snakes on top, pushed in and coming out to look like worms coming out of the ground.

Recipe Source:  Carol Dollar, added instructions by Mel

Ooey Gooey Butter Cake

This recipe can be made in bar form with a 9x13 pan or in a round pan as shown above. Last time I made it in a glass 9x13 pan but I think next time I will use a metal pan to get the crust crunchier.  Enjoy!  

Ingredients

Cake

• 1 pkg yellow cake mix
• 2 eggs, room temperature
• 1 tsp. vanilla extract
• 1 stick butter (1/2 cup, 113g), melted

Filling

• 1 eight ounce (8ounce) package cream cheese, room temperature
• 2 eggs
• 1 tsp. vanilla
• 1 stick butter (1/2 cup, 113g), melted
• 4 c powdered sugar

Instructions

1. Heat oven to 350 degrees. (I set my convection oven to 325°F)
2. In a bowl, combine cake mix, 2 eggs, 1 tsp vanilla and melted butter. Mash together with a fork until all ingredients are fully incorporated.
3. Spray 9-inch by 3-inch round cake pan or a 9x13 pan with baking spray or use a piece of parchment in the bottom of the pan.
4. Press cake mixture into bottom of prepared pan and get as flat as possible.
5. Place cream cheese, remaining eggs, vanilla and melted butter in stand mixer and beat on medium speed until creamy.
6. Add in powdered sugar 1 cup at a time (and on low speed) until all sugar has been added.
7. Pour cream cheese mixture over cake mixture.
8. Bake for 35-45 minutes. I moved mine from the oven when the edges were brown, but the center was still a bit giggly. You do not want to over cook.
9. Allow to cool before serving.

Recipe and Photo Source:  I Am Baker 

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Creamy Berry Shortcake

My friend Julie brought this to my house recently when we invited her for dinner.   It was delicious!  My new go-to strawberry shortcake recipe.

Makes 1 9X13 pan
1 package Jello White Chocolate Pudding
1 8 oz package cream cheese
1 container Cool Whip (I am assuming 8 oz)
1 white cake mix
1 box Danish Dessert, raspberry or strawberry flavor
fresh strawberries or raspberries


Make cake according to box instructions and allow to cool before applying topping.

Cream topping:  Make pudding according to package directions.  If you want it more thick, follow the pie filling instructions.  Add softened cream cheese and whip until very smooth. Mix in the container of Cool Whip and then spread the mixture over the cake.

Make Danish Dessert and add fruit.  Serve on top of cake. 

**To make a custard topping for cupcakes, use the following recipe: 

1 cake mix (made to directions)

Mix the following:

4 oz cream cheese-room temperature, whip with mixer

1/4-1/2 of a small container Cool Whip-mix with cream cheese

1 3oz instant vanilla pudding mix-add 1 cup milk and stir

Combine cream cheese/Cool Whip mixture to pudding mixture

Might need to add 1/4-1/2 C powdered sugar if it needs to be a little sweeter (I had ran out of Cool Whip, so the powdered sugar helped with that....it might have been ok if I had had more Cool Whip to add).  

Mixture should be thick.  Put a dollop on top of a cooled cupcake and top with a frozen berry.  These were a huge hit!  

Picture Source: Betty Crocker

Pina-Colada Better Than Sex Cake

We all know the chocolate version of this cake with the Skor Bars and the caramel.  This was an easy, delicious twist on that recipe.  I made it for the missionaries and they loved it.  Only thing I would change is to poke more holes to make the entire cake more moist. 


1 box yellow cake mix
1 can crushed pineapple
1 can sweetened condensed milk
1 container or frozen whipped topping or fresh whipped cream (I recommend fresh)
1/3 c. toasted coconut (optional)

Bake cake according to directions on the box in a 9x13 pan, do NOT over cook! After hot cake come out of the oven, using the end of a large mixing spoon or fork, poke holes all over cake. Pour sweetened condensed milk over the cake, and spread to make an even layer. Drain crushed pineapple slightly, then coat the cake evenly with pineapple. Place cake in the fridge for at least 3 hours or up to 12 hours. When ready to serve, evenly spread whipped cream or whipped topping over the cake,and sprinkle with toasted coconut for garnish. Store in the fridge.

Recipe and Picture Source: To Die For Recipes

Pumpkin Sheet Cake with Cream Cheese Frosting

Love me some pumpkin dessert!


To cook in a jelly roll-sized pan, use these amounts:
4 eggs
1 c oil
2 c sugar
1 tsp vanilla
2/3 of a 29 oz can of pumpkin pie mix (I used pumpkin puree last time)
2 heaping cups flour
1 tsp baking soda
2 tsp cinnamon
1 tsp


Beat eggs.  Add oil, sugar, vanilla and pumpkin.  Mix.  Add dry ingredients.  Mix.  Bake in greased jelly roll sheet pan at 350 degrees for  about 25 minutes.


Frosting:  Cream 4 oz cream cheese and 1 1/4 cube butter.  Whip in mixer for until light and fluffy.  Add 1 tsp vanilla and 2 1/2 c powdered sugar.  Beat until smooth.

*Original recipe was for a larger amount.  When I made it with these amounts, it made a jelly roll sized pan, in addition to a 9"x13"pan.  The ingredients are increased by 1/3.  Thats a lot of cake!  

6 eggs

1 1/2 c oil

3 c sugar

1 1/2 tsp vanilla

1 29 oz can pumpkin

3 1/2 c flour

1 1/2 tsp baking soda

3 tsp cinnamon

1 1/2 tsp salt

Frosting amount:

8 oz cream cheese

1 c butter

1 1/2 tsp vanilla

3-4 c powdered sugar, depending on taste.  

Recipe Source:  My friend Rachele L.

Picture Source: Southern Food

Toasted Coconut Cupcakes

1 white cake mix (plus ingredients according to package directions)
1 tsp coconut extract

Mix above ingredients and bake 24 cupcakes according to package directions.  Let cool.  Prepare coconut butter-cream frosting.


Coconut Butter-Cream Frosting
1/2 C solid vegetable shortening
1/2 C (1 stick) butter, softened
1-2 tsp coconut extract
4 C sifted confectioners sugar (I didn't sift it)
3-4 TBS milk


Directions:
In large bowl, cream shortening and butter with electric mixer. Add coconut extract. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

Frosting Recipe Source here: Adapted from Wilton's Chocolate Butter-cream recipe


Set frosting aside.

Toasting Coconut
Spread a package of sweetened coconut onto a cookie sheet.  Place under broiler and set timer for 1 minute.  Pull out coconut and turn over with spatula.  Place tray back in oven and repeat until about half of the coconut is golden brown.  May take 5-10 minutes.  Set timer each time!  :) Let cool.


After frosting cupcakes generously with coconut butter cream frosting (doesn't need to look pretty as the coconut covers it), top cupcakes with a generous amount of toasted coconut.



These got rave reviews when I made them for a church function.  Plus, they are very pretty :) 

Click here for the Photo Source

Lemon Glazed Cupcakes

I am sure there are several fancier and more delicious ways to make the cupcake portion of these lemon glazed cupcakes, but I had to make a billion of them for a church function....hence the cake mix makes its appearance.  What was delicious was the glaze recipe.  It was incredible and a good change to a good old fashioned dose of 2 inches of frosting.  :) 



1 box lemon cake mix (and necessary ingredients according to box directions)

Bake 24 cupcakes according to package directions.  Let cool.  Prepare glaze and drizzle generously over cupcakes.  Top with freshly-grated lemon zest.



Lemon Glaze
Makes 3/4 C

2 C confectioners' sugar
3-4 TBS FRESH lemon juice :)

Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice.  (Glaze should be thick, yet pourable).  Add more sugar or lemon juice as necessary, to achieve desired consistency.

Lemon Glaze Source here

Photo Source here

Quadruple Chocolate Cupcakes

Makes 24 cupcakes

1 box chocolate cake mix
1 small jar Neutella (chocolate hazelnut spread located by the peanut butter in store) (optional)
1 recipe Chocolate Buttercream Frosting (see below)
3 squares melting chocolate for shavings on top (optional)



-Make cupcakes with chocolate cake mix according to package directions. Cool completely on wire rack after cooking.



-Using a butter knife, cut a small divit or hole out of the center of each cupcake. Place a dollop of Neutella in the center of each cupcake. The bigger the hole, the more Neutella you can place inside the cupcake. I suggest doing about a teaspoon or two full.



-Frost cupcakes generously with Chocolate Buttercream Frosting (see recipe below). You can use a piping bag and tip if you want to make it more fancy.



-Microwave melting chocolate in a microwave safe bowl. Heat chocolate until completly melted. Stir. Spread out in a thin layer on a small cookie sheet. Place in refridgerator until hardened. Using a metal spatula, scrape up chocolate until it curls or breaks off in small pieces. Place pieces immediately on top of frosting.



Chocolate Buttercream Frosting here

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted (I used cocoa)
• 1 teaspoon clear vanilla extract (I used regular vanilla extract)
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 3-4 tablespoons milk

Makes:

About 3 cups of icing.

Instructions:

Step 1

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 2

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.


For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

Photo Source here

Chocolate Cream Cheese Frosting

I promise I do eat more than just junk at my house.....but I'm realizing I post A LOT of treats on here haha. Anyway, Activity Days rolled around and this is what I brought for the treat. I didn't say anything about the frosting, but one girl said, "This frosting is SO good." It made me happy :) Also, I am always looking for frosting recipes that don't call for shortening since I don't keep it on hand at my house.


Chocolate Cream Cheese Frosting

Better Homes and Gardens New Cook Book

Start to finish: 20 minutes

Makes: about 3 2/3 cups

1 8 oz package cream cheese, softened

1/2 C butter or margarine, softened

2 tsp vanilla

5 1/4 C-5 3/4 C powdered sugar (I think 4-4 1/2 C is plenty)

1/2 C unsweetened cocoa powder

Beat cream cheese, butter, cocoa and vanilla with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. This frosts tops and sides of two 8-9 inch layers. (Halve the recipe to frost a 13x9x2-inch cake or 24 cupcakes). Cover and store frosted cake in the refridgerator.

*For regular Cream cheese frosting, leave out cocoa and add an additional 1/2 C powdered sugar.

Skor Cake

So, it was my husband's birthday recently and I asked him what kind of cake he wanted. After going through 3 different options, he finally settled on, "that cake thats chocolate with the toffee and its gooey." Well, my husband couldn't believe the real name of the cake......"Better Than Sex Cake." He didn't like that name because we don't want to have to explain to our son what sex is anytime soon, so I started teasing him calling it, "Better Than Jennifer Anniston Cake." It can also be found under, "Better Than Brad Pitt Cake," but lets face it, Brad Pitt just isn't what he used to be now that he is with Anjalina Jolie. Am I right people??? She just seems so weird to me. Anyway, my friend Natalie called it "Skor Cake" (even though I made it with Heath bars SHHHHHH). "Skor Cake" it is. And dang-its dangerous, delicious, and you won't be able to get enough of it. Well, actually-you will-because its pretty rich, but SO good. Enjoy!

Skor Cake
Ingredients:
1 German chocolate or other chocolate cake, baked, 13x9x2-inch
3/4 cup fudge topping (I used chocolate syrup)
3/4 cup caramel or butterscotch topping
3/4 cup sweetened condensed milk (I used one small can)
6 chocolate covered toffee bars, chopped

1/2 bag chopped toffee pieces, found in baking isle
1 small carton real whipping cream, whipped

Preparation:
Do not remove cake from pan. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next. This takes a minute or two so be patient. Sprinkle half of the toffee pieces onto cake. Frost the cake with the whipped topping. Drizzle a little chocolate and butterscotch syrup on top to decorate. Then spread the remaining toffee pieces and chopped toffee bars to complete the decoration. Try to keep your hands off of this great cake before serving!
Serves 12

Original Source, Adapted by Mel

http://southernfood.about.com/od/chocolatecakes/r/blbb678.htm