Oreo Fudge Cake

The birthday season in my household is here and to start it all off my middle girl Anna who just turned nine requested an Oreo cake so tis I did and let me tell you this cake was a huge hit. My all time favorite super moist chocolate cake, with a delectable fudge topping. You might never want to make another kind of choclate cake agin.

Ingredients:

Cake: 

1 1/2 cups all-purpose flour1 1/2 cups granulated sugar

1 1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs, at room temperature*
3/4 cup buttermilk
1/2 cup canola oil
2 tablespoon Mayo
1 tablespoon vanilla extract
3/4 cup strong brewed coffee, hot
2/3 cup semi-sweet chocolate chips 

Frosting:

2 sticks of butter (soft)

1 Cup Shortening 

5 Cups Powdered Sugar

2 Tablespoons Heavy Cream

2 Teaspoons Vanilla

15 Oreo Cookies (crumbed) 

Directions:

Cake:

 Preheat the oven to 350 degrees F. Grease 2 8-inch round cake pans. Butter all around and cover with cocoa powder

In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder and salt. Set aside.

In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, buttermilk, mayo, canola oil and vanilla until smooth.

 Add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Stir in the chocolate chips

Pour the batter among the 2 cake pans and bake 20 to 25 minutes, until tooth pick comes out clean. Remove and let cool five minutes and take cakes out of pans, let the cakes cool completely before frosting. 

Frosting: 

Stir butter and shortening in bowl until fluffy. Mix in the powdered sugar until fully mixed. Stir in vanilla and cream. Fold in your oreo crumbs and frost your cake when it is cooled.

Fudge: I just bought fudge ice cream topping. Take 1 cup of fudge topping and mix in 1 Tablespoon of water to help thin it out. Pour and spread over the top of the cake. 

My now 9 year old!

No Bake Snickers Cheesecake

Cheesecake goes really fast in this house because it is everybody's favorite. I always have stuck with the good ol fashioned New York Style Cheesecake well because it is the best, so I was always afraid to play around with it and make anything else. Well I was in the mood for something a little sweet this week and  I thought why no a cheesecake? Well I wasn't in the mood for spending hours and making my cheesecake and I grew up with a no bake cheesecake covered with cherries. So I decided to make a spin on it and try something else. This cheesecake is thick, creamy, chocolaty, and full of snickers! This may be my new favorite no bake version of a cheesecake. 

Ingredients: 

1 1/2 Cups Graham Cracker Crumbs

4 Tablespoons Butter (melter)

24 OZ Cream Cheese (3 blocks)

2 Cups Powdered Sugar

5 Tablespoons Unsweetened Cocoa Powder

2 Cups Cool Whip

4 Snicker Bars

Optional: Caramel Sauce

Directions: 

Combine cracker crumbs and melted butter in bowl. Press crumbs at the bottom of a 9-inch spring-form pan or 9-inch pie pan.

Beat cream cheese until smooth, slowly add in sugar and cocoa and beat until incorporated. 

Fold in cool whip with spatula until there is no more white.

Chop up 3 snicker bars and and fold into batter.

Pour cake into pan and spread until even. Place into fridge overnight.

Garnish with extra cool whip and chopped up snicker bar. Add on caramel after slice is on plate.

Recipe Adapted from

http://thebusybaker.ca

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Fives days, five days until fall and I am starting early over here well because it is only 65* and beautiful I might add, the leaves are changing, it is already fall in my opinion so time so bring out the Pumpkin! This pumpkin cupcake is a keeper, it has a light pumpkin taste, fluffy and moist. The cream cheese frosting is a delight with a beautifully light hint of cinnamon.  We will just keep wanting more.

Ingredients

1 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

2/3 cup granulated sugar

1/2 cup packed light-brown sugar

1/2 cup vegetable oil

2 large eggs

3/4 cup canned pumpkin puree

1 tsp vanilla extract

Instructions

Preheat oven to 350*

In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set a side.

In separate bowl whisk together both sugars until there are no more lumps. Mix in oil until combined, mix in eggs one at a time, add in your pumpkin and vanilla until smooth. 

Add your pumpkin mixture to your flour mix and stir until it is well blended.

Divide batter into 12 baking up in pan and bake for 20 minutes or until toothpick comes out clean.

Let cool and frost 

Cream Cheese Frosting

Ingredients

1 - 8 oz Cream Cheese, softened
¼ cup butter softened
1 tsp. vanilla
2 cups powdered sugar
2 tsp. cinnamon
Candy Pumpkins (optional)

Instructions

Mix cream cheese and butter until blended and smooth. Mix in the powdered sugar until blended. Add in vanilla and cinnamon and mix.  Place frosting on top of cupcakes and top off with a candy pumpkin.

Recipe Adapted From

http://www.cookingclassy.com/

 

Crazy Banana Cake

So first let me start off on how amazing this cake is.  It is light, moist and with a slight taste of bananas and oh we cannot forget that amazing cream cheese frosting.  I picked up this recipe from Happy Hooligans and I did not change a thing with the recipe it was perfect!  The reason why for this cake being called crazy is because it is cooked at a low temp and the way it cools down.  If you love banana desserts then you need to make this for yourself and if you are into that sharing type of thing make it for your family.  This one is a keeper

Cake Ingredients

3 Bananas

2 Teaspoons Lemon Juice

3 Cups of All Purpose Flour

1 1/2 Teaspoons Baking soda

1/4 Teaspoon Salt

6 Tablespoons butter *soft*

3 eggs

2 Teaspoons Vanilla

2 Cups Sugar

1 1/2 Cup Buttermilk

Icing Ingredients

1 Stick butter *soft*

8 ounces cream cheese *room temp*

1 teaspoon Vanilla

3 1/2 cups Powdered Sugar

Cake Instructions

Preheat oven 275*F (not kidding)

Mash bananas and lemon juice in a bowl

In a separate bowl cream butter and sugar when creamy add in eggs one at a time.

Mix your flour, soda, and salt in another bowl 

Alternate four mixture and milk mixing into butter mixture.

Stir in bananas and Vanilla

Spray your 9x13 cake pan and place the batter into the pan.

Cook for 1 hour and 10 minutes or until the knife comes out clean

When the cake is done place the cake into the freezer for 1 hour or until cool enough to frost. (Trust me on this)

Meanwhile make your icing

Mix all ingredients together for icing

When cake is done cooling frost and eat up.

Icing Instructions

Mix all ingredients together until smooth

Recipe by

http://happyhooligans.ca

Angle Food Cake French Toast

This is perfect for any morning breakfast or brunch.  I make tjis usually Christmas mornings because well it is delicious and I mean look at the colors!

It is sweet, very soft and a total crowd pleaser.

1 pre made angle food cake *cut into slices*

6 eggs

1/2 cup milk

2 Teaspoon Vanilla

1 Teaspoon Cinnamon 

Mix eggs,milk,vanilla,cinnamon into a bowl and soak slices of cake into mixture.

Cook on all sides until done about 1 minute each side.

serve with syrup or fruit with cream

Mini Strawberry Shortcakes

Summer reminds me of strawberries and cream, it is probably my

all time favorite dessert.  So when I got an email from CCN about a contest from Driscoll's Strawberries I was excited. Then the thought process began on what I am going to make I could either go out of the box or go simple and in the end I am not an out of the box person.  I like simplicity so I made just a simple mini strawberry shortcake.  Really what can be better, it is just perfect.  Cake, juicy strawberries and lemon cream = delicious.

Cake

2 cups Flour

6 Tablespoons Sugar *Separated*

1 Tablespoon Baking Powder

1 Teaspoon Salt

1 Stick Cold Butter

2/3 Cup Milk

2 Eggs *Separated*

Preheat oven to 425*

Mix together Flour, 5 Tablespoons Sugar, baking powder, and salt. Well mixed blend together cold butter until mixture becomes crumbly.  Mix together milk and 1 egg in separate bowl and then pour into flour mixture, do not over mix.

flour hands and surface and take out dough (will be sticky) and shape into 1 inch thick rectangle.  Flour Cup or circle cutter and cut into dough. 

In another bowl mix egg and wash each biscuit with the egg wash and sprinkle the last tablespoon of sugar on each one.

Place foil on pan and bake for 12 mins

Strawberries

2 Cups Strawberries

2 Tablespoons Sugar

Mix together and let sit for few hours or over night.

Lemon Whipped Cream

1 Cup Heavy Whipping Cream

5 Tablespoons Powdered Sugar

2 Teaspoons Lemon Juice

Place metal bowl and whisk into freezer for 30 mins.

Place cream into bowl and whisk until your arm falls off and you have stiff peaks.

Place sugar and juice into bowl and mix until fully incorporated.

Hot Fudge Cake

So I was told about this cake from a friend of mine and I have never heard of it before and I am kinda sad no one has ever introduced me to this before, ever!  It is the most easiest cake I have ever made and so far everyone is loving it.  Mix, top, pour and bake and that is all there is to it.  

I mean really a chocolate cake with hot fudge at the bottom, what could be better?

• 1 cup all purpose flour
• 3/4 cup granulated sugar
• 6 tbsp cocoa powder, divided
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 1 cup packed brown sugar
• 1 3/4 cup hot water

Preheat oven to 350*

Grease a 8x8 baking dish with vegetable shortening.
Add the flour, sugar, 4 tbsp cocoa powder, baking powder, and salt to the dish. Mix with a fork or spatula.
Add the milk, oil, and vanilla. Mix until a thick batter forms. Spread the batter evenly in the dish.
Sprinkle the remaining cocoa powder and brown sugar evenly over top of the batter. Pour the hot water over top, but do not mix.
Bake for 35 minutes and serve warm and over ice cream.  Serves 9

Recipe From

http://www.somethingswanky.com/

Chocolate Caramel Cheese Cake Bites

Last week I received an amazing box from http://www.chocoley.com/ .  They sent me some chocolates and caramel to make something with so I was more than happy.  I sat down and wrote out some recipes and here is recipe number one.  Cheese Cake is huge in our house, everyone loves it and it is gone in a day.  So why not make them in bites, in chocolate and with a caramel topping.  Can you say amazing, because they are and they will blow your mind.

2 8oz cream cheese *room temp*

2 Eggs *room temp*

1/2 Teaspoon Vanilla

1/2 Sugar

1/2 Cup Bada Bing Bada candy and molding formula, Milk Chocolate *Melted*

10 Oreos *crushed fine*

Chocoley Caramel

Chocoley White Drizzle Chocolate

Makes 24

Pre heat oven to 325*

Place Oreos in food processor until finely crumbed.  Place crumbs into bottom of liners.  Put the liners into a 24 count mini cup cake pan.

Beat cream cheese until smooth, add in sugar and mix until smooth, add in vanilla and eggs one at a time and mix until fully smooth.

Melt chocolate in microwave or in double boiler and stir into cheese cake mixture.

Place a tablespoon of the cheese cake mixture over Oreo bottom and cook for 25 minutes.

While cheese cakes are baking, melt white chocolate as it says on directions.  

Take a teaspoon of caramel, roll in to ball and flatten so it would fit over the top of the cheese cake minis, make 24.  Use corn starch to help if caramel is to sticky.

When Cheese Cake Minis are done let cool in fridge for 15 mins, place caramel rounds on top and take white chocolate drizzle and drizzle over tops.  Place back in fridge for another hour or until cool.

Make sure to visit http://www.chocoley.com for more amazing products.

  

Speckled Egg Cake

Gorgeous cake right? I am in love with this whole speckled cake design.  It is so simple and so beautiful and I love Easter colors so of course I had to do a beautiful blue with a pink inside.

This is my recipe for the speckled egg cake.

White Cake (3 layers)

1 cup (2 sticks) butter, softened

½ cup vegetable shortening

3 cups granulated sugar

5 eggs, room temperature

3 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

½ cup whole milk, room temperature

½ cup buttermilk, room temperature

2 teaspoons vanilla extract

Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.

Recipe from

http://addapinch.com

Vanilla Buttercream

1 cup butter *room temp*

1 cup shortening

2 Teaspoon Vanilla

6 Cups Powdered Sugar

7 Tablespoons Heavy Cream

1/4 Teaspoon salt

Cream butter and shortening together until smooth. Add in sugar one cup at a time, add in vanilla,cream and salt and mix until smooth.

To make Speckle

Mix together 1 Tablespoon Cocoa Powder and 1 Tablespoon Vanilla.  Take a paint brush dip it in the mixture and flick paint brush with fingers about an 1 inch away from frosted cake.

Peanut Buster Parfait Ice Cream Cake

"But sometimes I like to close my eyes, and imagine what it'd be like when summer does come."

:Olaf:

If you live in any of the cold states you know that your dairy queens are only open in the summer and half of fall and then close all winter and early spring.  So I really miss my peanut buster parfait because well in the summer we have dairy queen Sundays!

So this cake was a wonderful fix for my taste buds.  The taste is identical and it is so amazing and a great treat for SUMMER!

1/2 gallon of Vanilla ice cream 

2 cup roasted peanuts

20 Oreos, crushed

1 (12 oz) can evaporated milk

2 cups powdered sugar

1 Bag semi sweet chocolate chips

1/2 cup butter/ 1 stick

Crush Oreos in food processor and pat them down into the bottom of a 9x13 pan.

Spread Soft Ice cream on top of Oreos ( I took apart the ice cream box and cut the ice cream into big rectangles, lay them into the pan and took a knife to smooth it out.)

Sprinkle peanuts on top and put flat into freezer.

In a sauce pan put, evaporated milk,chocolate chips, butter and sugar together.  Stir well and bring to boil and boil for 8 mins.

Cool until completely cool.  DO NOT put on cake when it is warm.  ( I put mine into the fridge and stir every 10 mins until cold)

Pour sauce on top of Ice Cream and put flat into freezer for 3-4 hours or until ready to serve.  Wrap with plastic wrap.

Adapted by

http://todaysmama.com/

Coffee Cake

Coffee cake brings me back to being in Milwaukee with my grandma and walking down to the Italian bakery to get some coffee cake.  They had two different kids one with a sugar streusel and one with a cream but this is the one I bought most because I love eating this in the morning with my tea.  It is crummy, dryish, a perfect sugar streusel topping and in the middle which in the end pairs perfect for that cup of coffee or tea. 

I really do miss that Italian bakery so this is my copycat so I can help my fix from "home"

Cake

1 1/2 Cup Flour

1 1/2 Teaspoons Baking Powder

1/4 Teaspoon Salt

3/4 Cup Sugar

1 Teaspoon Vanilla

1/4 Cup Canola Oil

1 Egg

3/4 Cup Milk

Streusel

3/4 Cup Packed Brown Sugar

2 Tablespoons Cinnamon

4 Tablespoons Melted Butter

4 Tablespoons Flour

Preheat oven to 350*

Sift Flour,baking powder and salt in bowl. Add sugar and oil and mix.  Mix in egg,milk and vanilla the batter will be sticky.

Combine all streusel ingredients in a bowl and mix.

Grease 9x9 pan and pour 1/2 of batter in pan and put 1/2 streusel on top and repeat. 

Bake for 25-30 mins or until knife comes out clean