Pink Lemonade Cupcakes

These very moist and extremely tasty cupcakes are a nice combination of tart and sweet. They are easy to transport and eat because they do not have a frosting.


1 white cake mix
1 (3 oz) instant lemon pudding mix
4 eggs
1/3 c. vegetable oil
1/2 c. milk
1/2 c. pink lemonade concentrate
pink or red food color, optional

Glaze:
1 c. frozen pink lemonade concentrate, thawed
1/2 c. white sugar


Grease and flour cupcake pans.

Combine cake mix, pudding mix, eggs, vegetable oil, 1/2 c. lemonade concentrate, milk and food coloring. Mix until smooth. Pour into the cupcake pan.


Bake at 350 for 15-20 minutes or until toothpick comes out clean. 

Remove from oven and prick cupcakes with a toothpick several times. Immediately pour lemonade glaze over top of cake. Let cupcakes stand until almost cool.


originally found recipe at Sugar Baby Aprons

S'mores Bars

I love to read blogs. There is a long list of blogs in my reader that I follow every day. It probably takes more of my time than it should, but I love all the craft ideas and recipes that I find. When I had several Valentine events approaching this February, I went searching for a fun yet EASY sweet I could make. This one was very easy to make and hit with all the kiddos. I ended up making it for THREE different Valentine parties.

1c. graham cracker crumbs
3/4 c. packed brown sugar
1/2 c. softened butter
1/2 c. flour
1/2 t. baking soda
4 c. mini marshmallows
3/4 c. M&Ms
homemade chocolate syrup (or store bought, if you wish) :)

Crush graham crackers, then beat them in mixer with brown sugar, butter, flour and baking soda. (Did you know that you can crumble graham crackers in the food processor? I feel silly that I only realized that recently. I have always used a ziploc bag and a rolling pin. I just don't get out enough!)

Press mixture in the bottom of a greased 9X13 pan. Bake for 10-12 minutes until golden brown.

Remove from oven and spread mini marshmallows over the crust. Bake 1-2 minutes until marshmallows puff.

Drizzle with chocolate syrup.

Sprinkle with M&Ms.

Let cool, then cut into bars.
Try really hard not to eat them all yourself (you'll fail).

This delicious recipe was found on It's a Crafty Life.

Blueberry Cobbler

It is blueberry picking season again. I love picking blueberries. I usually do it in the early morning or late evening to avoid the humid heat of our region. These are my favorite times of the day, so blueberry picking is a great excuse for being in the outdoors. I also usually go with friends whom I can chat with while picking!

This week, we have enjoyed blueberry pancakes and blueberry cobbler.

Warm Blueberry Cobbler a la mode

• 2 1/2 – 3 lbs blueberries, sliced
• 1/2 c. sugar
• 2 T. cornstarch
• 2 T. water
• 3/4 c. brown sugar
• 3/4 c. quick cooking oats
• 1/2 c. flour ( I used a gf blend and it worked great)
• 1/2 c. butter
• 
  
• 
  
• In a saucepan combine blueberries and regular sugar. Let sit for 30 minutes. After sitting, cook over medium heat for 5 minutes.Combine cornstarch and water and stir into berry mixture and bring to a boil. Boil 1 minute or until mixture is thickened. Spoon mixture into 8×8 or similar pan. Combine brown sugar, oats, and flour then cut in butter to form a crumbly mixture. Spread evenly over blueberry mixture.Bake at 350 for 25-30.

Recipe adapted from Strawberry Cobbler at Lynn's Kitchen Adventures.

Easy Cheesecake Bar

I recently helped several ladies at church give a wedding shower for one of the young men in our church and his fiance. It was a fun affair with summer decor and a music theme (since both the bride and groom-to-be love music). The vision for the shower came from the April 2010 Southern Living Magazine. This recipe was a hit and came from the magazine as well.

1 c. all purpose flour
1/3 c. firmly packed light brown sugar
1/4 c. butter, softened
3 (80z) pkgs cream cheese, softened
3/4 c. granulated sugar
3 large eggs
1/3 c. sour cream
1/2 t. vanilla extract
1 (15.5 oz) container ready-to-spread chocolate frosting (optional)
garnish: fresh raspberries

Beat flour, brown sugar and butter at medium-low speed with an electric mixer until combined. Increase speed to medium, and beat until well blended and crumbly. Pat mixture into a lightly greased 13- x 9-inch pan. Bake at 350 degrees for 13 to 15 minutes or until lightly browned.

Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until well blended. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add sour cream and vanilla, beating just until blended. Pour over baked crust.

Bake at 350º for 25 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 to 24 hours; cut into bars.

If desired, spoon frosting into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe a frosting monogram on each bar. Garnish, if desired.

Southern Living, APRIL 2010

Aunt Gloria's Moon Pie Cake

My Aunt Gloria gave me this recipe in 2003 when I was compiling a cookbook of family recipes. I was making the book as a gift to my sister at her wedding.

I have used this recipe over and over. It is a wonderful cake to give as a gift and to take to parties. On the outside, it looks like an ordinary chocolate cake, but once cut into, has a very scrumptious surprise.

Ingredients:
Devils Food or Swiss Chocolate Cake Mix
1 lb powdered sugar
1 8 oz cream cheese
1 cool whip
1 pkg milk chocolate chips

Bake cake as directed on box in 2 9 or 10 inch round pans. Allow to cool completely.

Mix the powdered sugar, cream cheese and cool whip. Spread between the chocolate layers.


For icing, melt the chocolate chips with a little water. Stir until smooth and pour over cake. Spread icing until entire cake is covered. Serve on a cake stand or wrap as a gift.


Want to read more about this cake? Click here.

My New Favorite Brownie Recipe

I love made from-scratch brownies! The packaged mixes just don't compare to the real, from-scratch version (The Hershey's brownie mix at Sam's is the only exception, in my opinion). Ever since my high school days when my Aunt Melanie would serve her delicious brownies, I have used her recipe any time I needed/wanted brownies.

However, her recipe calls for Crisco, and I think its the only reason I use Crisco. So when I was recently craving brownies and had no Crisco, I went searching for a new from-scratch recipe. I discovered the Add Anything Brownies on Karen's blog. They are very chewy and yummy! I recommend you give them a try!

Banana Walnut Cake

During a recent visit to my parent's home, I had the privilege of eating in the home of Greg and Barbara Vance. After a wonderful meal in her warm and comfortable home, she served this remarkably moist banana cake. I liked it so much, I think it will be my new banana bread recipe. I can't wait to serve it to my family for breakfast.

1 box yellow moist
1 c. water
1/3 c canola oil
3 ex lg eggs
1 sm box instant banana cream pudding mix
2 lg or 3 sm bananas

Blend cake mix, water, oil, eggs and pudding mix on medium speed until moistened. Add bananas until blended.

Use spray flour on tube pan, pour in cake and sprinkle crushed walnuts on top.

Bake at 350 degrees for 55-60 min. or until knife inserted at center comes back clean.

Lemon "Poke" Cake

1 lemon supreme cake mix (can also use a yellow butter recipe cake mix)
1 pkg instant lemon pudding
4 eggs
3/4 c. oil
3/4 c. water

Beat together until well mixed. Bake at 350 for 40 minutes or until done in a 9X13 greased pan.

When cake is done, poke holes in cake with fork and spread icing evenly while cake is hot. Put back in oven for 5 minutes.

Icing:

Mix:
1 small can frozen lemonade
2 1/2 c. powdered sugar

Frosting Filled Cupcakes

I was recently asked to provide a snack for my daughter's church children's choir rehearsal. I decided to make mini cupcakes with a filling inside.

This idea came from my friend, Judy.

I used the DeMarle mini muffin to bake these cake mix cupcakes. I then used a cake decorator tip to inject the inside of the muffin with homemade icing. I will share the icing recipe I used, but any filling can be used.


After injecting the cupcakes, I changed the decorator tip to a flower, and decorated the tops with a single flower. Because of the Easter season approaching, I used pastel colored icing.

Frosting recipe:

¼ c. meringue powder (dried egg whites)

· 2/3 cups water

· 12 cups sifted confectioners' sugar (approx. 3 lb.)

· 1¼ cup solid vegetable shortening

· 1 teaspoon Clear Vanilla Extract

· 1 teaspoon Clear Butter Flavor

· ½ teaspoon Clear Almond Extract

· ¼ to ½ cup milk

In large bowl, whisk meringue powder and water until peaks form. Add about 4 cups of the powdered sugar; whisk into meringue.

Add about half of the shortening and cream in electric mixer. Add vanilla, butter flavor and almond flavor.

Add another 4 cups of powdered sugar; mix, beating well on medium speed. Add remaining shortening; mix.

Add final 4 cups powdered sugar and ¼ cup milk; mix.

Scrape sides and bottom of bowl often. To reach desired consistency, add remaining milk gradually 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. YIELD: Makes about 8 cups

My thanks to Kelley for the frosting recipe!

Lemon Mascarpone Cake

A friend's mom prepared this for us. It is her attempt to copy an Olive Garden dessert. It is VERY yummy!

White cake mix
1 whole egg
instant lemon pudding mix

Bake cake mix according to directions using only 1 egg and adding 1/3 box of lemon pudding mix.
Bake in two layers.

Filling:
**Mascarpone cheese (about 1/3 of small tub)
1/2 c. heavy whipping cream
1 t. clear vanilla
1/3 c. sugar
1 T. of instant lemon pudding mix

Mix filling ingredients. Spread between cooled cake layers. Sprinkle powdered sugar over top of cake.


**Mascarpone cheese substitution:
Blend 8 oz. soft cream cheese with 1/4 c. heavy cream and 2 T. softened butter. Use 1/3 of this as substitution for mascarpone cheese in filling.

Sensational Double Layer Pumpkin Pie

4 oz. cream cheese
1 c. plus 1 T. milk
1 T. sugar
1 1/2 c. cool whip
1 lg. pkg. vanilla instant pudding mix
1 (16 oz) pumpkin pie filling
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves
1 graham cracker pie crust

Mix cream cheese, 1 T. milk and sugar until smooth. Stir in cool whip by hand. Spread on bottom of crust.

Pour 1 c. milk into mixing bowl. Add pudding mix. Beat until well blended. Add pumpkin and spices. Mix well. Spread over cream cheese layer.

Add a little cool whip on top and refrigerate.

serves 8

Andrea Howard's Pistachio Nut Bundt Cake

This mild cake uses simple ingredients,
is not overly sweet and can easily be sliced and served as a finger-friendly dessert.

1 (18.25 oz) package yellow cake mix
2 (3.4oz) packages instant pistachio pudding
1 cup sour cream
1/2 cup oil
4 eggs
1/2 cup packed brown sugar
1/2 cup chopped pistachios
1 tsp. ground cinnamon
1/4 cup confectioners' sugar for dusting

Preheat oven to 350 degrees. Grease and flour 9 inch bundt pan.
Stir together cake mix and instant pudding. Add sour cream, oil and
eggs, mix well. Pour half of the batter into the prepared pan. Combine
the brown sugar, nuts, and cinnamon, sprinkle over the batter in the
pan. Cover with the remaining batter.
Bake for 1 hour in the preheated oven, until cake springs back when
lightly touched. Cool for 15 minutes in pan before inverting onto a wire
rack to cool completely. When cake is cooled, dust with confectioners'
sugar. Makes 12 servings.

Sand Bucket Cake

I found this recipe on-line when I did a swagbucks search (click on button at top of blog). I used it for the birthday party at the beach that we had for our daughter. The finished product looks like sand in a bucket.

2 (3.5-4 oz) vanilla instant pudding
4 c. milk
1 (8 oz) whipped topping
1 (10.5 oz) box mini chocolate chip cookies
2 c. vanilla wafer crumbs, divided
shell or pebble candy
candles

Prepare pudding, fold in whipped topping and chocolate chip cookies. Spoon half of mixture in new sand bucket. Sprinkle with half of wafer crumbs. Repeat layers. Use shell or pebble candy and candles to decorate. Cover and refrigerate at least 4 hours.

Crisp Cookies

This cookie recipe makes yummy crunchy cookies good for beach vacations, lemonade stands, and so much more.

from: Connie

1 box yellow cake mix
1 c. sugar
2 c. quick oats
2 eggs
1 c. oil
1 1/2 t. vanilla
1 1/2 c. chopped nuts

Combine cake mix, sugar, oats, blending well. Add eggs and oil. Stir in vanilla and nuts. Shape into 1" balls and place on a lightly greased cookie sheet. Bake at 350 for 12-15 minutes until lightly browned. Cool for 5 minutes and remove to let cool. Yield: 30-36 cookies.

Peach Blueberry Crisp

click here for recipe:
Peach Blueberry Crisp

Subsitute 6 c. peaches for 3 c. peaches and 3 c. blueberries.

Thanks Connie, for finding and sharing this recipe with me.

SUNSHINE LEMON SQUARES

Crust:

2/3 cup all purpose flour

1/3 cup vanilla wafer crumbs

2 tablespoons granulated sugar

Filling:

2 tablespoons all purpose flour

1 cup granulated sugar

3 tablespoons unsalted butter, melted

2 large eggs

2 egg whites

1 tablespoon grated lemon zest

½ cup fresh lemon juice

Confectioners’ sugar, optional

Preheat oven to 350 degrees. Line an 8-inch square baking pan with heavy-duty foil, extending it 2 inches beyond the sides (to create a “handle,” so that the bars can easily be lifted out of the pan). Spray the bottom and sides of the foil with nonstick spray

To make the crust, combine the 2/3 cup of flour, the vanilla wafer crumbs, the 2 tablespoons of granulated sugar, and the butter in a medium bowl, stirring until the mixture is the consistency of wet sand. Press the mixture into the bottom of the pan to form an even crust. Bake until firm, about 12 minutes.

Meanwhile, whisk together the 1 cup granulated sugar and the 2 tablespoons flour in a medium bowl. Whisk in the eggs, egg white, lemon zest and lemon juice until blended, about 1minute. Pour over the hot crust, return the pan to the oven, and bake until golden and set in the center, about 30 minutes. Cool completely in the pan on a rack. Lift out the whole square, holding on to the foil ends, and place on a cutting board. Remove the foil and cut into 16 squares. Sift confectioners’ sugar on top if wanted.

PER SERVING ( 1 square without confectioners’ sugar): 119 Cal, 3 g Fat, 2 g Sat Fat, 0 g Trans Fat, 32 mg Chol, 2 mg Sod, 21 g Carb, 0 g Fib, 2 g Prot, 6 mg Calc.

POINTS value: 3

WARM CHOCOLATE PUDDING CAKE

¾ cup all purpose flour
¾ cup granulated sugar

1/3 cup unsweetened cocoa powder + ¼ cup for later use
2 teaspoons baking powder
1 teaspoon instant coffee powder, optional
¼ teaspoon baking soda
¼ teaspoon salt
½ cup low fat (1%) milk
1 tablespoon unsalted butter, melted
1 ½ teaspoons vanilla extract
1/3 cup packed dark brown sugar
1 2/3 cups boiling water

Preheat the oven to 350 degrees. Spray a 9-inch square baking pan with nonstick spray.

Combine the flour, granulated sugar, the 1/3 cup cocoa powder, the baking powder, coffee powder, baking soda, and salt in a large bowl. Make a well in the center and pour in the milk, melted butter, and vanilla. Stir jut until blended, spoon the batter evenly into the pan.

Combine the brown sugar and the ¼ cup cocoa power in a small bowl. Sprinkle evenly over the batter. Gently pour the boiling water in a zigzag fashion over the top; do not stir. Bake until the top of the pudding is set, about 35 minutes. Cool on a rack at least 30 minutes. Cut into 9 squares and serve warm or at room temperature.

PER SERVING (1 square): 165 Cal, 2 g Fat, 1 g Sat Fat, 0 g Trans Fat, 4 mg Chol, 220 mg Sod, 37 g Carb, 2 g Fib, 3 g Prot, 94 mg Calc.

POINTS value: 3

Mom's Cookin': Sopapilla Cheesecake

2 cans crescent rolls
3 pkg of 8 oz cream cheese
1 3/4 c. sugar - divided
1 stick melted butter
cinnamon
1 t. vanilla

Roll out one can of crescent rolls into a 9X13 casserole dish. Mix cream cheese, vanilla and 1 1/2 c. sugar together. Spread over crescent rolls. Roll out next can of crescent rolls on top of the mixture. Pour melted butter on top. Sprinkle rest of sugar and cinnamon on top. Bake at 350 degrees for 30-35 minutes.

Mom's Cookin': Raspberry Walnut Cake

Cake:
1 box yellow cake mix
1/2 t. black walnut flavoring
1 c. plus 2 T. finely chopped walnut pieces, divided
2 t. grated orange rind


Frosting:
8 oz. cream cheese
8 T. butter
3 c. confectioners' sugar
1 t. vanilla
2/3 c. raspberry preserves

Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans. Prepare cake mix according to package directions, adding walnut flavoring, 1 cup walnuts and orange rind to batter. Pour batter in pans and bake for 30 minutes or until golden brown. Cool completely. Slice each cake into two layers. Prepare frosting by beating together cream cheese, butter, sugar and vanilla. Heat preserves, stirring until smooth. Spread frosting on top of one layer; add a second layer; frost top; add third layer; frost top; add fourth layer. Spread a ring of frosting around the outer edge of the top layer. Spread preserves inside frosting edge and sprinkle with remaining walnut pieces. Chill until frosting is set. Let stand at room temperature for 30 minutes before serving. Serves 8-10.

Cream Cheese Brownies

Cream Cheese Brownies