Lemon Bars

this is a easy and simple recipe for Lemon bars

1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
4 eggs
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 lemons, juiced

Preheat oven to 350 degrees F (175 degrees C).  

In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.  

Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.

Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

Cherry Crisps

OK today is the last day of cherry week and I made a Cherry Crisp tonight

its an easy recipe!

heres what you need

2 cups all purpose flour
1 cup butter softened
1/2 cup sugar
1 can of cherry pie filling
1 cup of quick oats
1/4 cup butter
1/4 cup sugar
1 teaspoon cinnamon

heat oven to 350
with fork mix or cut together flour, 1/2 cup sugar, and 1 cup butter, this will be a very dry and crumbly dough
in a 9x9 or 8x8 pan press the dough into the bottom till packed
bake for 8 to 10 mins or till golden brown and firm

in a medium bowl mix oats, 1/4 cup butter, 1/4 cup sugar, and cinnamon till crumbly

removing the cooked dough from the oven added the cherry pie fill to the top of the crust and top with oat mixture move back to oven for 10 minutes.

serve with a scoop of vanilla ice cream

you can use any pie filling for this recipe I used apple and cherry

A Recipe for Christmas or Halloween.

OK so a Friend(Charmed) of mine needed a Good Gingerbread House recipe!

this is a recipe that works amazingly well! I would suggest that if you are planing to make this for Christmas that you try it first as a haunted house for Halloween!

Gingerbread House

3/4 cup butter

7/8 cup packed light brown sugar

1 teaspoon lemon zest
1 1/2 tablespoons lemon juice
1/2 cup molasses
2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon ground ginger
2 teaspoons ground allspice
1 candy cane crunched up
    
ICING
    2 egg whites
    5 to 6 cups confectioner/powder sugar, sifted

First cut out in thin cardboard: a side wall, 4 1/2 x 8 inches; an end wall, 4 1/2x5 inches; a triangular gable, 4 1/2x3x3 inches; and a roof rectangle, 4 1/2x9 inches. Tape the rectangular end wall piece to the triangular gable piece: match the long side of the triangle, 4 1/2 inches, to one of the 4 1/2 inch sides of the end wall.
   
In a large bowl, cream butter and sugar until light and fluffy. Stir in lemon zest, lemon juice, and molasses. Gradually beat in 2 eggs. Sift the flour, baking powder, and spices together; stir into creamed mixture. Wrap dough in parchment paper, and refrigerate for 1 hour.
   
Crunch up your candy cane and set aside in a small bowl. Turn out dough onto a lightly floured surface. Divide into 6 portions, 2 slightly larger than the others. On a lightly floured surface, roll out the 4 smaller pieces to approximately the size of the side wall and the end wall with gable templates; cut out two of each. Roll out remaining dough,*optional- cut two 2x2 inch squares and cut out the centers to look like a window with a 4 smaller squares in the center* and cut into two rectangular roof pieces. Transfer gingerbread onto FOILED baking trays spray the foil lightly with cooking spray. To your windows add your crunched up candy cane as the cookie bakes the candy cane will melt and end up looking like a stain glass window!
   
In a preheated 375 degree F (190 degrees C) oven, bake gingerbread for 10 minutes, or until crisp. When removing from the oven, leave the gingerbread on the baking trays for a few minutes to set, then transfer to wire racks, your windows might stick a little so once cool enough to handle gently turn over and gently remover the foil from the back SLOWLY. Leave out overnight to harden.
   
In a large bowl, lightly whisk 2 egg whites. Gradually beat in approximately 5 cups confectioners' sugar. The icing should be smooth and stand in firm peaks. Spread or pipe a 9 inch line of icing onto a cake board, and press in one of the side walls so that it sticks firmly and stands upright. If necessary, spread or pipe a little extra icing along either side to help support it. Take an end wall and ice both the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position. Leave the walls to harden together for at least two hours before putting on the roof. Spread or pipe a thick layer of icing on top of all the walls, and fix the roof pieces in position; the roof should overlap the walls to make the eaves. Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Leave overnight to set firmly.

Cherry cake

Cherry Cake!

this is a delicious cake to make. its moist and fluffy


1/3 cup butter or shortening
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 to 2/3 cup cherry juice
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup Halved Maraschino cherries

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the shortening and 2/3 cup sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the juice. Stir in cherries.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool, then ice and decorate!


You can add Walnuts or Pecans to this cake just stir them in with the cherries!


this is what mine looked like

Chocolate Treasure Cookies

These Tasty Chocolate Treasures have a secret to hide!

Keeping with my Cherry week I made Chocolate Treasure Cookies with a sweet little Secret on the inside!

1/2 cup butter
1 cup white sugar
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 (10 ounce) jar maraschino cherries
1/2 cup sweetened condensed milk
1 cup semisweet chocolate chips 

 

Preheat oven to 350 degrees F (180 degrees C). 

Beat the butter and sugar together in a bowl. Add egg and vanilla and beat well. Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth. Roll the mixture into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet. Press center of each ball with thumb.

Drain cherries and reserve juice. Place a cherry in indentation of each cookie ball.
 

In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)
 

Bake in preheated oven for 10 minutes. 

 This is what the insides will look like!

 

 

Black Forest Cheesecake!

Black Forest anything is Delicious in any form. A tasty mix of Chocolate and cherries! but if you LOVE cheesecake...... I mean Can't live without it and you LOVE chocolate and Cherries too... then this is you recipe!


here's the recipe!

1 cup plus 3 tablespoons sugar, divided
1/2 cup (1 stick) butter or margarine, melted
1 can (21 ounces) cherry pie filling
2 cups split maraschino cherries
5 packages (8 ounces each) Philadelphia Cream Cheese, softened
3 tablespoons flour
1 tablespoon vanilla
1 package (8 squares) semi-sweet baking chocolate, melted, slightly cooled
1 cup sour cream
3 eggs
1 cup thawed prepared whipped topping
18 whole Honey Maid Honey Graham crackers, finely crushed(I used Chocolate Graham crackers)

 

PREHEAT oven to 325°F. you'll be using a 13 x 9-inch foil baking pan, Mix graham crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.

 

MEANWHILE, cut 2 cups of cherries in half and set aside. Beat cream cheese, remaining 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add melted chocolate and sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour half of the cream cheese batter over crust; top with the cut cherries. Cover with remaining cream cheese batter.

 

BAKE 45 to 50 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 4 hours or overnight. Top with pie filling and the whipped topping just before serving. spreading the cool whip over the top first then top with the cherry pie filling

 

 

Serve and enjoy

Cherry Cream Puffs/Regular Cream Puffs

When People Think Dessert its normally out of a box from the store. But I have a recipe that you can make that will not only impress your family but any guest too and its so fast and EASY!!!

Cherry/Vanilla Cream Puffs!

Today I made some of both! and there were so easy I would definitely make them again!

Heres what you'll need!

For the Filling
A large instant vanilla pudding mix
1 cup Cool Whip
1 1/2 cup milk

For the Cherry filling or Topping
2 Cup Cool Whip
1/4 cup Cherry Juice

********mix together with a whisk and place in the fridge******* 

For the Pastry
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
2 teaspoons Vanilla
1 Tablespoon sugar



The only 2 parts of this that I didn't take photos of was the putting together the filling(its pretty self explanatory) and the filling the puffs

So here we go!

Mix together vanilla instant pudding mix, and milk with a whisk, whisking out all the clumps till smooth. Once it starts to thicken, which it will pretty fast since your using half the milk it calls for, then add in the cup of cool whip this will make a heavy cream! Cover and refrigerate to set.

Now for the pastry's

Preheat oven to 425 degrees F (220 degrees C).

In a large pot, bring water and butter to a rolling boil. Stir in flour, sugar, and salt until the mixture forms a ball. 

Transfer the dough to a large mixing bowl of a stand mixer

Add in the vanilla. You will mix the dough on a low speed to beat out all of the heat then you will beat in the eggs.

The Mixture should be sticky or chewy looking like taffy here's a photo

Drop by tablespoonfuls onto an ungreased baking sheet.

Bake for 10 minutes and then poke a small hole in them with a tooth pick to let out steam then bake for an additional 5 minutes in the preheated oven, until golden brown. Centers should be dry.

When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells, its easiest to to find a weak part in the side of the pastry if your feeling them with a piping bag fill to almost bursting... the cream puff should be 2 times as heavy as when you started with the filling inside. But cutting them works too if you cut off the VERY tops and fill with your filling then recap them!

 For the topping there is several things you can do. Dust with Powder sugar, Drizzle in Chocolate syrup, or just do what I did!

WHO WOULDN'T WANT THIS DELICIOUSNESS?

  

Cherry Almond Fudge!

in keeping with the Cherry theme this week Todays Recipes is Cherry Almond Fudge!

What you'll need

3/4 cup whipping cream

2 cups sugar

12 ounces semisweet chocolate, coarsely chopped

1 jar (7 ounces) marshmallow creme

1 cup chopped slivered almonds

1 cup chopped dried cherries

1 teaspoon almond extract

1/2 cup (1 stick) butter

Mixture

1. In heavy saucepan, combine butter, cream and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234°F (soft ball stage).
2. Remove from heat; add chocolate and marshmallow creme; stir until smooth.
3. Add, almonds, cherries and almond extract; mix until well blended.
4. Pour mixture into 9-inch square pan lined with buttered foil. Refrigerate until cool; cut into 1 1/2-inch squares. Store in airtight container in refrigerator.

I love the way it taste and lets just sat that it Disappeared FAST!

Very Cherry Week!!!

I love Cherries! And if you can't tell so does my family and boyfriend! So this is VERY CHERRY WEEK Kurt's birthday started it off with his delicious Chocolate Covered Cherry Cake!

So I will post a cherry recipe a day! 

first one is a Cherry Limeade Cake

Its Delicious and Easy!!!

for the Cake

3 cups cake flour(I used all purpose flour, just add EXTRA 1 teaspoon baking soda and 2 tsp baking powder)

1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 cup unsalted butter, at room temperature
1 cup sugar
1/2 cup plus 2 tbsp. limeade concentrate(in the frozen food isle)
3 eggs
3/4 cup milk

For the lime syrup:
3/4 cup limeade concentrate
1/2 cup confectioners’ sugar

For the frosting:
3 3/4 cups confectioners’ sugar, sifted
1/2 cup butter, softened
4 tbsp. (or more) maraschino cherry juice
red food coloring (optional)

To make the cake, preheat the oven to 350 degrees F.  spray and flour your pan.  In a medium bowl combine the cake flour, salt, baking powder and baking soda.  Stir together and set aside.  In the bowl of a stand mixer cream the butter until smooth.  Add the sugar and beat on medium-high speed until creamed.  Add in the limeade concentrate and mix to incorporate.  Add the eggs one at a time, scraping down the bowl between additions.  Add in the flour mixture in thirds, alternating with the milk, beginning and ending with the flour mixture.  Mix ingredients just long enough to incorporate but no longer.

Divide the batter evenly between the prepared pans.  Bake for about 20-30 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans for 5-10 minutes, then remove to a wire rack over wax paper to cool completely.

Once the cakes have cooled, whisk together the limeade concentrate and confectioners’ sugar in a small bowl to make the lime syrup.  Poke several holes in the top of the cakes with a skewer or end of a Wooden Spoon(which is what I used) and pour the syrup over the cakes, allowing it to soak in.


In the meantime make the frosting, combine the confectioners’ sugar, butter and maraschino cherry juice in the bowl of a stand mixer.  Mix on low speed until sugar is incorporated, then increase to medium-high speed and beat until smooth.  Add more maraschino cherry juice as needed to achieve desired texture.  Add red food coloring if desired.

I served this with Cherries on top too. but its up to you some people wait till the end of the process and as they serve it add a slice of lime and a cherry for pretty garnish!

for a birthday gift!

Cookie dough truffles

and

The dipped pretzel sticks you see on the left hand side of movie basket

so here are the recipes for the truffles and the pretzels!

PRETZELS!
a package of pretzel rods
Kraft Caramels
Almond bark

melt Caramels as directed over stove or in microwave

dump the melted caramel in a tall glass and dip your pretzels till about half dipped placing them on a piece of foil for 30 minutes till cooled and set

melt almond bark over double broiler and dip your now set pretzels in the melted bark and place on foil lined cookies sheet sticking in the fridge till set.

COOKIE DOUGH TRUFFLES!

you favorite cookie dough minus the EGG! in place of eggs add a half can of sweetened condensed milk. mix till smooth and chill in fridge for an hour. using table spoon, spoon out dough rolling in your hands to make one inch balls and set back in fridge for 45 minutes

melt almond bark in flavor of your choice over double broiler and rolls cookie dough in chocolate using fork sit back on cookie sheet to set when done dipping.

AND NOW FOR THE MAIN EVENT!!!!

THE CAKE!!!!

I made a Chocolate Covered Cherry Cake!

 It was a HIT!!!! 

this is what was left!

Its your Basic Chocolate Cake with white icing the secret is the Cherries!

I bought a jar of Maraschino Cherries WITH steams, the night before I took all the cherries out of the jar saving the juice in case I want to use it for something else and dried them on paper towels in the fridge(about 16 hours), then took dark chocolate(any kind) and melted it. Taking the 9 cherries I was going to use on the top of my cake I left the steams on and dipped them in the chocolate placing on foiled cookie sheet sitting upright. With the rest of the cherries I took off the steams and coated them in the chocolate all of these went on the foiled sheet as well and went back in the fridge till ready for use! There you have it a DELICIOUS Chocolate Covered Cherry Caked!

Mint Pillows!

here is todays recipe!

Mint Pillow Cookies!

3 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
49 andes créme de menthe thins

Preheat oven to 400° F.

In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy.

Add flour, baking powder and salt. Beat at low speed until soft dough forms.

Divide dough in half.

On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7.

Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle.

Remove top sheet of wax paper and discard.

Carefully turn second rectangle over mint-topped dough, matching edges.

Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal.

Place pillows 2 inches apart on ungreased cookie sheets.

Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Sprinkle with powder sugar and cool completely before storing. 

*For these I just rolled out little bits of dough and wrapped them around the mints it worked better for me that way!*

Todays Recipe!

Today's Recipe was Chocolate cupcakes with Chocolate Icing still working on the recipe!

Berry Bears!

These delicious little desserts are individual and healthy

I make all of my Desserts for my family

What you'll need for Berry Bears
Frozen mixed berrys
cool whip
you favorite ice cream
pie crust.
and Bear cookie cutter(or do it by hand)

if you want to go the fast way and buy everything from the store premade you can but i made everything myself

Pie Crust

4 cup unsifted all purpose flour spoon lightly into cup
1 tablespoon sugar
2 teaspoon salt
1 and 3/4cup veg. shortening
1/2 cup ice water
1 tablespoon white vinegar
1 large egg


mix\

put flour sugar and salt in a large bowl mix with table fork add shortening mix with fork until crumbly. in a small bowl beat 1/2 cup water, vinegar and egg together

with fork combine with flour mixture stir with fork until all ingredients are moistened add water a little at a time until moisten divide into 5 patties shape flatten a little wrap with wax paper chill for 30 min



once the crust is chilled roll one of the patties out to about 1/2 inch thick depending on how many you are making(you will have two per dessert)

after you cut the crust place on cookie sheet and always put melted butter on it and sprinkle a little sugar on it makes it better bake on 350 for 10 minutes or until golden brown

Make your own Cool whip its east 8 oz of heavy whipping cream and 1/2 cup sugar beat in mixer on highest speed till stiff peaks form

on pan on stove top on medium heat mix berries with a1/4 cup sugar and 1/4 cup water simmer til reduced to sauce

now time to assemble

one bear on bottom a scoop of you favorite simi melted ice cream with a few berries the next bear with some whipped topping and more berries and a scoop of ice cream off to the side. place left over berry sauce in a bowl and place on table so people can help there self's to more if they would like.

The Final product!

 

Melted Snowmen Cookies

 these little creations are so much fun to make!

what you need:
your favorite sugar cookie recipe
powder sugar
water
vanilla
medium marshmallows
different color icings

here's what you do

The sugar cookies

2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in 

the dry ingredients. Drop teaspoonfuls of dough onto ungreased cookie sheets, you don't want them perfectly circle they need to be a little odd shaped! Bake for 8 to 10 minutes remove and cool on wire cooling rack

While the cookies are cooling you will need to make you glaze


1 1/2 cup Powder Sugar
1/2 cup of water 
1/2 Teaspoon vanilla


mix together in bowl till powder sugar is dissolved adding more water if needed remember its always better to have more glaze then not enough! once your sugar cookies are cooled slide a piece of foil under your cooling rack and you can spoon puddles of the glaze onto the cookies its ok if it runs off they need to look like melted water


you will need to work fast for this next part.

on a foil covered cookie sheet you will need to place the number of MEDIUM marshmallows you will need(one for each cookie you've made) place in a warm oven(250F) for 3 to 5 minutes... you don't want them browned just kinda melted! remove from over and working fast place one marshmallow on the edge of each cookie smushing them down a little. give about 10 minutes to dry and then decorate!

To decorate you will need black and orange icing(the other colors are up to you) and ziploc bags. you can easily make black using chocolate icing and a little blue food coloring. to make the coal eyes and the mouths fill a ziploc bag with the black icing and snip a VERY small hole in the corner do the same with the orange for the nose! I had some that had scarfs on in blue red green and orange too but didn't take photos of them!

I also used a uncooked marshmallow and tore it in small pieces and made them little balls so it looked like snow balls

Lemon Loves- Delicious Lemon Cookies!

I made these DELICIOUS Lemon Love cookies today!

There shortbread or sugar dip cookies with Lemon topping and Meringue if you want!

Here is a photo of one of my pretty ones!

I thought that they came out GREAT! and so did everyone else!

here are the directions

For the Cookies I used a Sugar cookie(which came out great) next time I'll try a shortbread!

Sugar Dip Cookies

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in 

the dry ingredients. Roll rounded teaspoonfuls of dough into balls with floured fingers, and place onto ungreased cookie sheets and put a thumb print in the middle of each.

Place in over for 3 minutes then pull out of oven while dough is still under done and press the back of  teaspoon into them so that there is a deep dip for filling later! its OK if the dough gets a little thin on the bottom of the dip

The bake time for these cookies is 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

While the cookies are cooling you can finish the rest! this the the fun part the Lemon filling!

2 cups sugar
4 Tbs. cornstarch
juice from 2 lemons
1/8 tsp. salt
4 egg yolks
2 cups boiling water

Mix all ingredients together in sauce pan, on a medium heat! Till it starts to boil and thicken stirring constantly!



once it has thickened take it off the heat and let sit for 7 minutes stirring 2 times.

once the cooling and stirring is done

your going to spoon the filling into the Dip in the cookies!

using the Egg whites you saved and about 1/2 to 3/4 cup of sugar in electric mixer beat the whites and sugar together to form thick peaks.

 

Pipe on top of some of the cookies or only a few like this

and place in the over on broil for no more then 3 minutes so that the peaks and golden brown!

serve like this

If you decide not to meringue simply put your cookies in the fridge to set up for 10 mins

and the final product!

Multi-Colored Cake!

I love making things that are VERY colorful. They just seem to have a brighter and happier taste! So I make this

now doesn't this just make you think warm and happy thoughts? I know I did while I baked it

So this is what you'll need for this recipe.

a checker making cake pan set

food coloring of every color

tooth picks

OK now for the recipe!

Ingredients

    5-1/2 cups sifted cake flour
    2 tablespoons and 2 teaspoons baking powder
    1-1/2 teaspoons salt
    8 egg whites
    3 cups white sugar
    1-1/2 cups butter
    3 cups milk
    2 teaspoons vanilla extract
  
  

Directions

    Measure sifted flour, baking powder, and salt; sift together three times.
  
    Cream butter or margarine. Gradually add remaining 2 1/2 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings.

    In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.

    Add meringue into batter by FOLDING. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.

    Separate batter into 6 to 9 different bowls depending on how many colors you want! I think the more color the better and don't worry I show you what its going to look like!

    Once you have your batter colored you can make the multicolor 3 to 4 layer cake 3 colors per layer!

 
    When satisfied with the look Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling.





Angel Icing

Ingredients

 1/2 cup shortening
 1/2 cup butter, softened
 1 teaspoon vanilla extract
 4 cups confectioners' sugar
 2 tablespoons milk


In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate. Once ready to Decorate ice leaving a few peaks on the top of the cake and drop dots of food coloring one drop at a time pulling a tooth pick through to get look you want!

Delicious Multi-colored cake!

Confetti Cookies From Goddess of Baking

I stumbled across these little gems today think I might try to make them this coming weekend!

Goddess of Baking: Confetti Cookies: Who doesn't love confetti!? I love confetti cake so I figured I would love confetti cookies, and after making these I know I love confetti c...

todays dessert will be.....

THUMB PRINT COOKIES!!!

I will posted to process and the results when they are finished today!

Fluffy Chocolate Brownies

This is a brownie that I adapted myself I love the taste of traditional brownies but I HATE the fact that they are so heavy! So one day when I was playing around with an old brownie recipe that I had I came up with this!

this is a Brownie Fluff cake! It has all the pleasures of a brownie in a light and fluffy cake body!

7 Tablespoons unsweetened cocoa

1/2 cup (1 stick) butter or margarine, cut into pieces

3 large eggs

1 1/4 cups all-purpose flour

1 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon baking soda

2 teaspoons baking powder

1/2 cup milk

you can add anything else you would like to the batter before you bake it

heat oven to 350

In mixer on low speed combine butter, sugar till fluffy

Than add in you Baking Powder, baking soda, and flour.

add one egg at a time mixing well after each one

then dump in your Cocoa and mile mix for 2 minutes 

Butter/spray a 9x13 pan and pour batter in

cook on 350 for 20 mins

they are heavenly!

Supernova cupcakes!

I love Supernovas. Its the ending on a life but the beginning of a new one... and the colors amaze me! So I wanted to try my hand at something like this

.Gorgeous right? Well here's what I did I love making white cakes there is so much you can do to it!

I thought these turned out good... they kind of reminded me of the plant from Little Shop Of Horrors! But there is a surprise inside!

GORGOEUS!!!

SUPERNOVA CUPCAKES!

Here's how its done!

INGREDIENTS
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
4 food colorings of your choice(I used pastels)
 
DIRECTIONS
Preheat the oven to 350˚ F.

Line the wells of two cupcake pans with 24 paper liners.

In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. 

In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.

Blend in the egg whites one at a time, beating well after each addition.

Blend in the vanilla extract.

With the mixer on low speed, beat in half of the dry ingredients just until incorporated.

Add the milk and beat just until combined, then mix in the remaining dry ingredients.

Split batter into 4 smaller bowls and depending on your choice of color add the dye to the batter

In cupcake cups layer one tablespoon of each color on top of the other. they can be switched up just have fun with it!

After all colors have been used at lest once place in oven on middle rack for 18 to 20 minutes.

When cooled ice with desired icing!

Enjoy!

Sinful Peanut Butter Delight!

Ok I love baking but I hate making box cakes! there are several reasons

1. the cakes are always to soft and almost always break or fall apart when trying to assemble them
2. they never have a strong taste
3. there is nothing to them... you get no real reward from making a box cake!

but today I had no time! when I remake this recipe which I will it will be with a HOMEMADE chocolate cake!

this is a Chocolate and Peanut Butter Cake

if you are using a box chocolate cake I would say add at least 5 Tablespoons of unsweetened cocoa to the recipe!

the secret to this recipe though is the DELICIOUS Chocolate peanut butter icing

Icing recipe

2 cups white sugar
5 tablespoons unsweetened cocoa powder
1/2 cup unsalted butter
1/2 cup crunchy peanut butter
1 teaspoon vanilla extract
3/4 cup milk
1/2 cup powder sugar


Combine sugar and cocoa in a large saucepan. Stir in 1/2 cup milk, butter and peanut butter. Cook and stir over medium heat until butter melts and mixture is combined, about 5 minutes. Remove from heat.

Stir in the vanilla

place in mixing bowl with Powder sugar beat till combined add 1/4 cup milk(you may need a little more if you want it thinner) and you have DELICIOUS chocolate peanut butter icing!

the finish product VANISHED as soon as it was in the door!