Chip Chocolate Bundt Cake

My sweet scrapbooking friend baked this delicious cake.  The girls raved about it.  You have to try this cake.  You won’t be sorry.

 

Chocolate Chip Bundt Cake

Recipe by Melinda Reeves

1 package (18 1/4 ounces) yellow cake mix
1 package (4-serving size) vanilla instant pudding mix
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
4 eggs
1 tablespoon vanilla

1/2 teaspoon cinnamon
1 3/4 cup miniature chocolate chips

Semi sweet chocolate, grated

Powdered Sugar

DIRECTIONS

1. Preheat oven to 350°F. Beat all ingredients, except chocolate chips, in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 2 minutes.

2. Stir in chocolate chips. Pour into greased and floured 12-cup Bundt pan.

3. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely. Sprinkle with confectioners' sugar and grate semi sweet chocolate over the cake.

Click here to print this recipe.

Decorator’s Icing

When I was a kid, my mother used to decorate cakes for others.  I loved her cakes.  This is her icing recipe that I grew up licking off the beater.  I use this icing on cakes and cookies. 

Mom’s Icing (aka Decorator’s Icing)

2 lb bag powdered sugar, sifted
1 cup shortening
1 teaspoon clear vanilla
1/8 teaspoon butter flavoring
1/2 cup water or more

Cream shortening with mixer until smooth.  Add powdered sugar 1/2 cup at a time while the mixer is on lowest setting.  Add water as the mixture stiffens.  Add vanilla and butter flavorings.  Once all the powdered sugar is incorporated add water to reach desired consistency.  Ideally the icing should be smooth and creamy but maintain its shape.

Strawberry Cake with Strawberry Buttercream Frosting

Oh how I love a good strawberry cake.  All kinds (except for the bad kind).  I tried a new recipe this weekend.  Wow, it was great.  It screams summer.

Let me tell you about a cookbook I invested in a few years ago.  I have used it time and time again.  The Cake Mix Doctor cookbook by Anne Byrn.  I know what you are thinking, she is using cake mixes.  Don’t judge me, just try it.  Then you will love me.  I also own the Chocalate from the Cake Mix Doctor cookbook which I would recommend as well.  Without further ado, let me introduce you to my favorite strawberry cake.

Strawberry Cake with Strawberry Buttercream Frosting

adapted from the Cake Mix Doctor

Cake

Shortening & Flour

1 package white cake mix (I prefer Duncan Hines French Vanilla)

1 small package strawberry jello (3 ounces)

4 tablespoon all purpose flour

1 cup vegetable or canola oil

½ cup sugar plus a sprinkle for strawberries

½ cup milk

4 large eggs

½ cup finely chopped fresh strawberries and juice

Buttercream Frosting

1 ½ sticks (12 tablespoons) butter

6 cups powdered sugar

¾ cup finely chopped fresh strawberries and juice

1 cup halved fresh strawberries, for garnish

Directions:

Preheat oven to 350F.

Finely chopped strawberries and place in a small bowl.  You will need 1 1/4 cups divided.  Add a sprinkle of sugar and stir.  Set aside. 

Lightly grease three 9 inch round cake pans with shortening. I use a paper towel to rub a small amount (maybe 1/2 tablespoon) of shortening on the pan.  Lightly coat all sides and bottom of pan.  Then sprinkle flour in the greased pans coating all sides and bottom. Shake and tap out excess flour.

Place cake mix, jello, flour, oil, sugar, milk, eggs, and strawberries with juice in large mixing bowl. Blend with electric mixer on low speed for about 1 minute. Stop mixer and scrape down the sides. Beat mix on medium for 2 minutes. Stop and scrape down the sides.

Divide the batter among 3 cake pans. Bake all three pans on the center rack for 33 – 35 minutes. Cake is done when it springs back when lightly pressed. Place pans on wire rack to cool for 10 minutes. Then run a butter knife along the sides of the cake pan to loosen the cake from the pan. Gently invert cake into hand and place on rack. Cool completely. About 30 minutes.

To prepare the frosting, place softened butter in the mixing bowl. Beat on low until fluffy (about 20 seconds). Stop the mixer. Add powdered sugar and chopped strawberries with juice. Mix on low speed until frosting is fluffy and creamy. If too thin, add a little powdered sugar. If too thick add a little milk or water.

Place one cake layer right side up on a serving platter. Spread the top with frosting. Add another layer, right side up. Frost the top. Add third layer right side up. Frost the sides then the top. Add halved strawberries for garnish. Chill the cake then serve if you can’t wait.  Otherwise dig in. 

Easter Favorites

I wanted to prepare a nontraditional dinner for Easter.  I made fajitas and all the fixins.  I didn’t get pictures of everything but it was all delicious trust me.  This is one of my favorite menus. 

Here was the menu…

Seven Layer Dip

Chili con Carne

Beef & Chicken Fajitas served with fresh pico, guacamole, homemade salsa, sour cream and cheese

Refried Beans and Mexican Rice

Strawberry Shortcake

Seven Layer Dip

recipe by Pioneer Woman

Ingredients

• 1 can Refried Beans
• Tabasco Sauce, To Taste
• 1 can Diced Green Chilies
• Ground Cumin, to taste
• ¾ cups Grated Sharp Cheddar Cheese
• 1 cup Sour Cream
• 1 cup Guacamole
• ¾ cups Monterey Jack Cheese
• 1 can Black Olives
• 1 cup Pico De Gallo

Preparation Instructions

Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground Cumin.

Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream. And spread it into a single layer, being careful not to disturb the cheese underneath.

The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives. Lastly, place a generous layer of Pico de Gallo. You can also, if you have the gumption for it, sprinkle some diced jalapenos over top.

Enjoy!

Chili Con Carne

recipe by Pioneer Woman

Ingredients

• 32 ounces, weight Velveeta Cheese Loaf
• 10 ounces, weight Rotel
• 1 pound Jimmy Dean Hot Breakfast Premium Pork Sausage
• 7 ounces, weight Chopped Green Chilies
• 1 whole Yellow Onion
• 1 whole Jalapeno, or more to taste

Preparation Instructions

Dice the onion. Using a nonstick sprayed skillet, cook sausage and onions until brown, stirring occasionally. Once browned, drain some of the fat from the skillet.

Cube Velveeta loaf. Add cubes to browned sausage and onion mixture. Add can of Rotel (juice and all), can of green chilies (juice and all), and stir over low heat.

Cut the top and bottom off the jalapeño, slice into matchsticks, then rotate and slice to create a fine dice. (For a spicy version, leave seeds and white membranes. For a milder option, remove them.) Add to queso and stir.

Serving tip: Use a fondue pot or crock pot to serve piping hot!

Chicken Fajitas

recipe by Paula Deen

Ingredients:

1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt
Freshly ground black pepper
1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping

Directions

In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook’s Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.

Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.

Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.

Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

Pico de Gallo & Guacamole

recipe adapted from Pioneer Woman 

Ingredients

• FOR THE PICO DE GALLO:
• 5 whole Plum (roma) Tomatoes
• ½ whole Large (or 1 Small) Onion
• 3 whole Jalapeno Peppers
• Cilantro
• Lime Juice
• Salt To Taste
• FOR THE GUACAMOLE:
• 3 whole Avacados
• Pico De Gallo
• Couple shakes of cumin
• Lime Juice
• Salt To Taste

Preparation Instructions

Pico de Gallo
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

Guacamole
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo.  Add cumin.  Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.

 

Mexican Rice

recipe by Allrecipes

Ingredients

1 cup long grain white rice

1 tablespoon vegetable oil

1 1/2 cups chicken broth

1/2 onion, finely chopped

1/2 green bell pepper, finely chopped

1 fresh jalapeno pepper, chopped

1 tomato, seeded and chopped

1 cube chicken bouillon

salt and pepper to taste

1/2 teaspoon ground cumin

1/2 cup chopped fresh cilantro

1 clove garlic, halved

Directions

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes.

Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato.

Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Strawberry Shortcake

Ingredients

Pound cake

2 quarts of strawberries

3 T sugar

1 pint heavy cream

4 T powered sugar

1 t vanilla

Directions

Prepare cake and let cool to the touch.

Wash and slice the strawberries.  Place strawberries in bowl.  Add sugar and toss to coat.  Cover and place strawberries in refrigerator for 1 hour.

Place heavy cream, powered sugar and vanilla in your mixing bowl.  Mix on low speed until combined, then mix on medium high until soft peaks form.  When you remove the beater, the cream should stick to the beater.  Be careful not to overmix.  Place in a covered container in the refrigerator until ready to serve.

To serve, place a slice of cake on a plate.  Top with a large dollop of whipped cream.  Add strawberries. 

Enjoy!

Sopapilla Cake

This is my mother in law’s favorite dessert.  It is sinful.  I made a 1/2 serving (8x8) for tonight but I have included the recipe for a 9x13.  I am sure you have had this dessert at a Homemade Gourmet party or at a potluck gathering.  If you haven’t, well you should.  Its cinnamon gooeyness is delicious.  Its made with a few ingredients and can be put together quickly. 
Here is what you will need

Please note my favorite vanilla.  My mother used this in all her baking goods growing up.  It is wonderful.  My dad picked it up in Mexico for me.  So if you know anyone going to Mexico, ask them to pick you up a bottle.
 
Unroll crescent rolls and spread one can rolls on bottom of 13x9. Bake 12 minutes at 375 until done.  This step helps ensure the bottom layer or crust is completely done.

Meanwhile blend the cream cheese with 1 cup sugar and vanilla until creamy. Spread over the baked rolls.
  
Spread over the baked rolls.

Melt the butter.  Mix in ½ cup sugar and cinnamon. 
 
Spread over crescent rolls.
 
Bake 20 minutes until golden brown.
 
Enjoy!

 

Sopapilla Cake

Ingredients
2 can crescent rolls
2-8 oz cream cheese, softened
1 cup sugar
1 tsp vanilla
1 stick butter
1 teaspoon Cinnamon
3/4 cup sugar
Directions
Preheat oven to 350 degrees F.  Spray 9 x 13 pan with nonstick spray.
Unroll crescent rolls and spread one can rolls on bottom of 13x9.
Bake 12 minutes at 375 until done.
Meanwhile blend the cream cheese with 1 cup sugar and vanilla until creamy. Spread over the baked rolls.
Unroll second can of crescent rolls and spread rolls on top of cream cheese mixture.
Melt the butter.  Mix in ½ cup sugar and cinnamon.  Spread over crescent rolls.
Bake 20 minutes until golden brown.
Serve warm or cold, it’s good either way.

Granny Dot’s Pound Cake

This recipe is a for a great moist and delicious snack cake.  It is simple to put together with only 5 ingredients. 

Ingredients:

1 box Duncan Hines yellow cake mix

1 small box vanilla instant pudding mix

1 cup milk (whole, preferably)

1 cup oil

4 large eggs

Directions:

Preheat oven to 325F.  Spray a bundt pan with Pam.   Dust with flour.

Mix cake mix, pudding mix, milk, oil and eggs in a mixer on low for 1 minute.  Stop and scrap down sides.  Then mix on medium high for 2 minutes . 

Pour batter into bundt pan and bake for 60 minutes.  Cake is done when golden brown and springs back when lightly pressed with your finger. 

Cool in pan on wire rack for 20 minutes.  Run a knife along edges, then flip cake out on stand and cool completely.

This recipe was adapted from the Cake Mix Doctor cookbook recipe for Basic Yellow Pound Cake.

Worm Cupcakes

Licorice.  Roll licorice.  This is what ended my spider cupcakes aspirations I mentioned a few days ago.  I couldn’t find licorice rolls so I decided worms were the next best thing. 

These are super easy to make.  Here is a quick tutorial.  Whip up a batch this weekend for Halloween.  The kiddos will love you forever.

Worm Cupcakes

You will need to bake chocolate cupcakes.  I used the Duncan Hines Devil’s Fudge cake mix.  It makes 24 cupcakes.  As you can see, they don’t need to be pretty.  This is for worms folks.

You will need a bag of gummy worms.  Cut the worms in half.  Grab 1/2 bag Oreo cookies.  Put cookies in a large Ziploc baggie and crush with a rolling pin or drinking cup.  

Finally, you will need chocolate icing.  This is where I beg of you to take 5 minutes to make it from scratch.  That is all it takes to make delicious chocolate buttercream icing. It doesn’t even compare to the canned icing.  I promise it is worth your time. 

If you still won’t make it from scratch, then I have to show you this …

Ghiradelli chocolate!  Oh, I know it is sinful.  The chocolate buttercream icing recipe is right on the back of the can.  Super simple.

Moving on.  Spread the frosting on a cupcake.  Icing hides all your imperfections.

Dip the iced cupcake in the crushed Oreos.

Take the cupcake’s temperature.  I am just kidding.  Dig a small hole in the cupcake and gently push in 1/2 gummy worm. 

Add another worm. Then enjoy!

Cinnamon spice cake

I came across a new recipe this past month. Someone brought this simple Bundt cake to the office and it was gone within 2 hours. It was moist and delicious. It turns out it is a Paula Deen recipe. Well that explains everything.

I did not grow up eating spice cakes but I like them. They remind me of the flavor of pumpkin which is probably why I like them so much. The scream Fall. The cinnamon, sugar, pecans swirl in the middle of the cake is perfect.

Cinnamon Spice Cakeadapted from Paula Deen

Ingredients:

1/2 cup canola oil
4 eggs, beaten
1 cup sour cream
1 (4 serving) package instant vanilla pudding mix
1 (18-ounce package) spice cake mix
5 tablespoon sugar
2 teaspoon cinnamon
1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees. Grease a 10-inch bundt pan.

In a mixing bowl, combine cake mix, instant pudding, sour cream, eggs, and vegetable oil. Beat together well.

In a separate bowl, combine sugar, cinnamon, and pecans.

Pour half of batter into prepared pan and sprinkle with sugar mixture, reserving a little to sprinkle on top. Pour the rest of batter into the pan and sprinkle with the rest of sugar mixture.

Bake 50 – 60 minutes until done. Top of cake should be firm and should bounce back when gently touched. Let cool 10 minutes on a wire rack then remove from pan. Enjoy!