Brown Sugar Pound Cake

This Makes TWO 8×4-inch loaves
(The caramel frosting itself, is divine!  My hubby was trying really hard to eat it by the spoonful)

You can make this cake in one 9 or 10-inch bundt pan, but I love the idea of having two cakes out of one recipe.  I served one cake the day I made it and wrapped and froze the other one.  The cake should be frozen unglazed, so if you do this, be sure to cut the glaze recipe in half.

3 cups all-purpose flour

1 tsp. baking powder

½ tsp. salt

1½ cups (3 sticks) unsalted butter, at room temperature

3 cups firmly packed dark brown sugar

5 large eggs, at room temperature

1 cup whole milk

1 tsp. vanilla

Preheat oven to 325ºF.  Butter and flour two 8×4-inch loaf pans, knocking out excess flour.  Mix the flour, baking powder, and salt together in a bowl.  Set aside.

Beat the butter in the bowl of an electric mixer on medium speed for 3 minutes, until whipped looking.  Slowly add the sugar and beat for another 3 minutes, increasing the speed to medium-high.  The mixture should look very light and fluffy.  Add the eggs one at a time, beat well after each one.  Scrape down the sides of the bowl and beat again.

Combine the milk with the vanilla.  Add the flour in 3 portions alternately with the milk, beginning and ending with the flour.  Fold the last flour addition in by hand with a rubber spatula.  Turn the batter into the prepared pans.  Bake for 1 to 1½ hours, checking after 55 minutes and every 5 to 10 minutes thereafter, until a toothpick inserted near the center of the cake comes out with just moist crumbs attached.  If the cake is very brown after 55 minutes but not yet fully baked, cover the top with a sheet of aluminum foil.  When done, the cake will be springy to the touch and pulling away from the sides of the pan.  Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before glazing.

Brown Sugar Glaze

Remember, this amount will glaze both cakes.  If you are only glazing one, cut the recipe in half.

½ cup (1 stick) unsalted butter

½ cup firmly packed ligbrown sugar

¼ cup whole milk

¼ tsp. salt

1 tsp. vanilla

1 to 1½ cups confectioners’ sugar

Melt the butter in a heavy-bottomed saucepan over low heat, then add the brown sugar and raise the heat to medium.  Boil, stirring constantly, for 2 minutes.  Add the milk and return to a boil, stirring constantly.  Remove from heat and stir in the salt and vanilla.  Let cool for 10 minutes.

Sift 1 cup of the confectioners’ sugar over the mixture, stirring with a whisk until smooth.  If the glaze is thick enough for your liking, you can stop there.  If not, sift the additional ½ cup sugar in.  Place the cake (still on the wire rack) over a wax paper lined baking sheet.  Pour the glaze over the cooled cake and allow it to drip down the sides.  Allow the glaze to set completely before slicing and serving.  Wrapped carefully, this cake will keep for several days at room temperature.  If you happen to have some homemade caramel sauce on hand, it is amazing poured over top.

Easy Fried Ice Cream

Ingredients

• Container Vanilla Ice cream (I am using 48 oz size)
• 3 Cups Honey bunches of Oats Cereal or a mix of this and corn flakes
• 3 Tablespoons butter
• 3 Tablespoons sugar
• 1 Tablespoons cinnamon

Instructions

1. Scoop frozen ice cream (abt tennis ball size) out onto waxed paper lined baking sheets and place in freezer for at least an hour, or until hardened.
2. During that time, place cereal in gallon zipper bag and crush. Melt butter in microwave and stir in sugar and cinnamon, pour into bag with cereal and seal. Knead with hands until well mixed. Pour out onto lined baking sheet and place in oven at 350 just until toasted, about five minutes. Keep close watch as cereal will burn easily.
3. Remove from oven and allow to cool. Roll hardened ice cream balls in mixture, pressing lightly as you do so. Place coated ice cream in 9x13 dish and return to freezer or serve immediately.
4. For serving, drizzle with chocolate syrup and caramel sauce and top with whipped cream and a cherry.
5. Yields about ten scoops of ice cream.

A little Hawaiian cake

I just had this yesterday and it is sooooooo dang good!  It is similar to BTS cake but a tropical version.

Cake:
6 egg whites
6 egg yokes
1 cup flour
1 tsp baking powder
1/4 tsp salt
3/4 cup sugar
With electric beaters, beat egg whites until fluffy, then while beating add one egg yoke in at a time. Mix flour, baking powder, salt, and sugar together in small bowl. slowly beat flour ingredients into egg mixture. Pour into buttered and floured 9x13 in pan. Bake 350 for 18-20 min.

Milk Mixture:
12 oz can evaporated milk
14 oz can sweetened condensed milk
fill  emptied sweetened cond. milk can 3/4 full with canned coconut milk (about 1/2 can of coconut milk)
1/4 tsp almond extract
3/4 tsp coconut extract
3/4 cup sugar
When cake comes out of oven let cool and start your milk mixture. With electric beaters mix milks together then add sugar and extracts. With a fork poke holes over entire cake then pour milk mixture over cake. Let the cake soak up milk, and transfer to fridge when cooled enough. It takes about 2 hours for the milk to soak in. It can be quite wet, which I liked, but you can cut back on the milks by 1/4 if you want. To me, the gooier the better.  Before serving add a small well drained can crushed pineapple on top of cake then add cool whip on top of that with shredded, sweetened coconut and chopped macadamia nuts on top of the cool whip. Best if served cold and on beach in Hawaii with someone special, or on a Tuesday night!  Mmmmmm! Sorry no pic.

Strawberry Sensation

This is so good and it is a crowd pleaser for sure! Plus it is soooo easy!

Get 2 lbs. strawberries
1  14 oz. can sw. cond. milk
1/4 c lemon juice
2  8 oz. tubs cool whip
8 oreo cookies
1 T. melted butter

- Line a 9x5 loaf pan with foil. Smooth it out as much as you can with some foil hanging over the edges a little. Mash 1 pkg. of the strawberries in a large bowl. Add the milk, juice, and 1/2 - 3/4 of a tub of cool whip. Mix well and pour into the pan.

- Coarsely chop the oreos and mix with the melted butter. Spoon over the top of the strawberry mixture and gently press it in.  Lift up the ends of the foil that is hanging over so the mixture doesn't spill over. Freeze for at least 10 hours. The recipe says 6 hrs. but that has not been enough time for me.

- Invert onto a plate about an hour before serving, remove foil. Frost with abt. 3/4 of a tub of cool whip, top with sliced strawberries, slice and serve!

- Serves about 12

Fresh Strawberry Pie

This is yummy and summery!

Bake a pie shell. If you don't want to make your own crust then I suggest using a Marie Calendars frozen shell. They are the best!

Cook 1 pkg. of Junket Danish Dessert (strawberry flavor), and cool.

Combine and spread on cooled crust:
3 oz. softened cream cheese
1 T. milk
1 T. sugar
1/4 t. almond extract

3-4 cups cut up strawberries, sweetened with sugar

 Gently mix the cooled danish dessert in with strawberries. Place in the pie shell and chill until serve. Top with real whipped cream!

Creamy Dreamy Lemonade Cupcakes

I saw this recipe and thought it would be fun to make for our family BBQ with Mom, Dad, Missy & Camryn, & the Pratt fam.  They were a hit! A perfect light summer treat.

Cupcakes

1 1/4	cups water
1/2	cup presweetened lemonade flavor drink mix
1	box Betty Crocker® SuperMoist® yellow cake mix
1/2	cup butter, softened
3	eggs

 

Frosting

1	package (8 oz) cream cheese, softened
1/2	cup butter, softened
3	cups powdered sugar
1/2	cup presweetened lemonade flavor drink mix
3	tablespoons milk
2	or 3 drops yellow food color, if desired

1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
2. Pour water into large bowl. Add 1/2 cup lemonade drink mix; mix well. Add remaining cake ingredients; beat with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl as necessary until mixture is smooth. Divide batter evenly among muffin cups, filling each about 2/3 full.
3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks; cool completely, about 30 minutes.
4. Meanwhile, in medium bowl, beat all frosting ingredients except food color with electric mixer on medium speed until creamy. If necessary, add a little more milk until mixture is spreadable. For a yellow frosting, beat in a few drops yellow food color. Refrigerate until ready to frost cupcakes.
5. Frost cooled cupcakes. Refrigerator until ready to serve. Store in refrigerator.

Quick and easy Rice Pudding

 

When ever I have a meal that I will have rice as a side dish, I cook extra so that I can make this for dessert that night or the next night.

2 C. cooked, unseasoned, white rice
1/2 C. sugar
2 eggs, beaten
2 C. milk
1/2 t. vanilla
1/4 - 1/2 C. raisins
1/2 t. cinnamon
1/2 t. salt

*Place rice in a bowl, add all ingredients, stir to mix. Pour in a greased baking dish, and bake for 25-30 min @ 350. Serve with a little nutmeg sprinkled on top

Thai Mango Sticky Sweet Rice

Our family loves Thai food - I found a recipe that is SO GOOD.  This is one healthy dessert I don't mind if my kids have seconds.  Use low fat coconut milk for a healthier option!

Thai Mango Sticky Sweet Rice
Ingredients:
    •    Serves 2-4
    •    1 cup Thai Sweet Rice (also called "sticky rice", available at Asian food stores)
    •    1 3/4 cups water
    •    1-2 ripe mangos, cut into bite-size pieces (look for mangos that are fragrant and easily bruised), or 1 pkg frozen mango
    •    1/4 cup + 1 Tbsp. brown sugar (for a natural sweetener substitute maple syrup)
    •    1 can good-quality coconut milk
    •    1/4 tsp. + pinch of salt
    •    2 tsp. coconut flavoring
    •    1 tsp. vanilla
    •    2 tsp. cornstarch or arrowroot powder dissolved in 2 Tbsp. water

Preparation:
    1.    Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour.
    2.    The sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.
    3.    Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low (#2.5 to 3 on the dial).
    4.    Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.
    5.    Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it.
    6.    To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. coconut flavoring (optional) and 1 tsp. vanilla flavoring over medium heat (5 minutes).
    7.    Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Tip: Try not to boil the sauce, or you will lose that wonderful coconut flavor.
    8.    Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.
    9.    Place scoops of the sticky rice in bowls (Note that sticky rice can be served cold, warm, or at room temperature, as desired). Ladle a generous amount of warm coconut sauce over the rice (creating an “island” of sticky rice). Add slices/pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving.)
  

Cake Bites

It’s based on a mix, but I imagine you can follow the same directions substituting from scratch cake and frosting (I’ll try that one day). You can try it with any flavor cake combinations.


1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Caramel Brownies

Made these for a lady in our ward and the were ooey, gooey, divine!

Caramel Brownies2/3 c. evaporated milk, divided (separated)
14 oz. pkg. caramels
3/4 c. butter, melted
1 pkg. German Chocolate cake mix
1 c. chocolate chips
1/2 c. chopped pecans (optional)

Preheat oven to 350.

Melt caramels and 1/3 c. evaporated milk over low heat. Stir until all is melted and combined, remove from heat. (Unwrapping the caramels is the most tedious part of this recipe.) :)

In medium bowl, combine the melted butter, remaining 1/3 c. evaporated milk and cake mix.

Spread 1/2 the batter into a greased and floured 13 X 9" pan. Bake for 6 to 8 minutes. Remove from oven and sprinkle the top with the chocolate chips and pecans. Spread melted caramel mixture over the chips and nuts. Drop remaining cake batter on top in "blobs". (Don't worry about spreading the batter out; it will spread while baking.)

Bake an additional 15-20 minutes.

Let rest for at least 4 hours. For best results, make the day before.

The Best Ever Banana Bread!

Preheat oven to 325
1 1/3 C. Oil
4 large eggs
3 C. sugar
6 ripe bananas, mashed
1 C. Sour Cream (you can use fat free)
1 1/2 tsp. salt
1 Tbsp. vanilla

Mix ingredients in large bowl on low until smooth

4 C. all-purpose flour
1 1/2 tsp. baking soda
2 C. chopped nuts (pecans or walnuts)

Mix in flour and soda on low until flour disappears.  Do no overmix.  Stir in nuts (if skipping the nuts, please add 1/2 cup more flour).

Fill 3 or 4 greased and floured loaf pans 2/3 full.  Sprinkle with 1/2 cup sugar to form a delicious crust.  Bake for 40 to 60 minutes.  Bread is baked when top is crowned and light golden brown and tests clean with a toothpick.  Remove and cool for 5 minutes.  Turn loaves out and cool until room temperature. Store bread well wrapped in the refrigerator.

Peppermint ice cream cake

8 Tbsp butter cut up
6 oz (Hershey's bar) chocolate bar chopped
3 C. Crispy Rice cereal
6 C. softened peppermint ice cream
2 C. sweetened whipped cream or whipped topping
chocolate syrup


Line inside of a 9 in springform pan with non-stick foil or with regular foil and spray generously with cooking spray.
Place butter and chocolate in large microwave safe bowl and melt on high for about 30 sec. Stir and repeat until chocolate is melted. Pour cereal into chocolate and mix so all is covered. Empty cereal mixture into greased pan and press to make crust. Put that in the freezer for 20 min.
Remove from freezer and spread softened ice cream on crust and put back in the freezer for about another hour. Then spread whipped topping on top, cover with plastic wrap and freeze for another 3 hours.
When your ready to dig in, just grasp the foil to lift out of the pan, peel off the foil from the sides, drizzle on the chocolate syrup, and let it sit for about 10-15 min before cutting into it. YUM YUM!!

Pumpkin Chocolate Chip Cookies

Hey - this blog has been fun.  I am trying to be "better" in my eating lately and I absolutely LOVE pumpkin CC cookies this time of year.  Here is a low fat / low calorie recipe that is awesome - without the guilt!  From Weight Watchers.

Ingredients

1 box Spice Cake Mix
1 15 oz can unsweetened pumpkin
1 C. Mini Semisweet Chocolate Chips

Directions

Preheat oven to 350. Spray cookie sheet with Pam. In a large bowl, stir cake mix and pumpkin together until blended. Stir in chocolate chips. Use a cookie scoop or spoon to drop tablespoons of dough on cookie sheet. Bake for 12 -14 minutes. Remove to cooling rack after 1 min on sheet.

Number of Servings: 48 (small cookies)