Cake
This cake is a keeper for us! This cake does take a little time but it is well worth it. This is a great dessert to share on Valentine’s Day or any day as it’s sweet and tart and so fresh with the raspberry sauce. It was hard to not just grab a fork and dig in right from the pan. That really might happen sometimes at my house..don’t judge too harshly!
INGREDIENTS
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup sour cream, can use light
- 1 large lemon zested
- 2 cups all-purpose flour
- 1 package instant lemon pudding (3.4 ounces)
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 can sweetened condensed milk (14 Oz)
THE RASPBERRY SAUCE
- 3- 6-ounce containers of fresh raspberries
- 1/4 cup granulated sugar
- 2 Tablespoons flour
- 1 Tablespoon lemon juice
FOR THE TOPPING
- 1 1/2 cups heavy whipping cream
- 3/4 cup powdered sugar
- zest of one lemon
DIRECTIONS
Preheat the oven to 350 degrees. In a large mixing bowl combine the sugar vegetable oil, eggs, and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Just a couple of minutes. Scrape the bowl down as needed. Add in the sour cream and lemon zest beat again until combined.
in a separate bowl, combine the remaining dry ingredients. Add half of the dry ingredients to the batter and beat on low speed while pouring in half of the buttermilk and mix until the flour starts to incorporate. Add the remaining dry ingredients mixing on low while adding the other half of the buttermilk beating until all ingredients are combined. Use a spatula to scrape down the bowl as needed.
Pour the batter into a greased 9×13 inch pan and bake for 28-32 minutes. Remove from oven and allow to cool completely. While the cake is cooling use a toothpick to poke holes all over the entire cake, not going all the way to the bottom. Pour the can of sweetened condensed milk over the cake and let it run down into all of the holes. This keeps the cake incredibly moist. Let the cake continue to cool completely.
FOR THE RASPBERRY SAUCE
Combine the raspberries, sugar, and flour in a medium-size pot. Gently crush the raspberries and add the lemon juice. Cook over medium heat while stirring until it starts to bubble slightly. Once the sauce is bubbling and thick remove it from the stove and allow the sauce to cool until it’s no longer steaming. Pour the raspberry sauce over the top of the cake spreading evenly. Refrigerate the cake until it has completely cooled.
FOR THE TOPPING
Beat the heavy cream on medium-high speed for several minutes until it starts to thicken. Add the powdered sugar and continue beating until stiff peaks form. Spread over the cake when the cake is completely cooled. Zest lemon over the top if desired.
Enjoy
I was very skeptical when I read this recipe. I was not really sure how it was going to work, but it did! This tasted like a hot fudge brownie. Although it is a cake the center is open gooey and delicious . It was very good and definitely best served the same day. I added whipped cream to the top but next time I’m adding ice cream! The combination of the warm cake and cold ice cream is the way to go for this dessert.
INGREDIENTS
1 cup all purpose flour
3/4 cup sugar
6 Tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 Tablespoons canola oil
1 teaspoon vanilla extract
1 cup packed brown sugar
1 3/4 cup hot water
Ice cream for serving
DIRECTIONS
Preheat your oven to 350 degrees. In a large bowl whisk flour, sugar, 2 t
Transfer to an ungreased 9 inch square pan. In a small bowl mix brown sugar and remaining cocoa and sprinkle over the batter in an even layer. Pour hot water over all, do not stir or mix. Bake 35-40 minutes. Serve warm with ice cream on top.
Enjoy!
Valentine’s Day is just around the corner. If you want to bake up some sweet treats for the little ones or loved ones in your life this just might what you are looking for! If you have
When I was deciding what to make for some Valentine’s Day fun I thought of all of Miss. B’s creations and decided on cupcakes. Keeping Miss. B in mind I did not want just any old cupcake so I decided on this strawberry cheesecake version. Are you impressed? This cupcake does take a little bit of time but I can promise you they are well worth it! I shared these cupcakes with our local fire department and one of the guys said he would cheat on his diet for one of these!
Ingredients for the Cupcakes
1 strawberry cake mix
1/2 cup oil
3 eggs
1 cup milk
For the Cheesecake Filling
1 3.4
1/2 cup milk
4 ounces cream cheese, at room temperature
1 1/4 cup Cool Whip, thawed
For the Strawberry Buttercream
1/2 cup butter flavored shortening
1/2 cup butter room temperature
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon strawberry extract
1 Tablespoon water
3/4 cup diced strawberries
4 cups powdered sugar
Whole strawberries for garnish-optional
DIRECTIONS
Pre heat oven to 325 degrees. Line muffin tins with cupcake liners (18-20). Beat the cake mix, oil, milk
In a small bowl whisk the milk and pudding mix until creamy and thick. Beat the cream cheese until creamy, add the pudding mix to the cream cheese mixture until well combined. Fold in the whipped topping. Place this mixture into a large ziploc bag and
When the cupcakes have cooled you can use a cupcake corer or in my
For the frosting beat the shortening and butter until creamy. Add the salt, vanilla and strawberry extracts and beat again. Slowly add in the powdered sugar until it is combined.
Place the water and strawberries in a food processor or blender and purée. Pour the purée into the frosting and beat again until light and fluffy. To frost you can simply use a knife and frost the top of the cupcakes or you can use a piping bag and frosting tip to swirl the frosting on each of the cakes. Garnish each cupcake with a strawberry. You are ready to enjoy and share! It is best to store in the fridge.
Now that you have seen my creation I want to share with you some of Miss. B’s beautiful creations, take a look at these cupcakes! I should also mention Miss B also helps with the grocery shopping for all of the ingredients. This is where Elizabeth and Miss. B find much of their flavor inspiration. They think a lot about what is fresh and in season or maybe just something that interests Miss B at that moment! What a great way for them to spend the day. I’m looking forward to those days with my grandkids!
Aren’t these amazing? I should also mention that sweet Miss. B is only 6 years old! Yes, 6! I hope Miss B’s creations inspire you the way they did for me! A huge thank you to Miss. B, her grandmother Elizabeth, and Miss. B’s family for letting me share her amazing creations. I have no doubt Miss. B has an incredible cupcake recipe box! Keep cooking and baking Miss B, I’ll be watching for your creations!
Enjoy!
Robby has had to be gluten free and mostly dairy free for over a year now for medical reasons. I knew as soon as I saw this recipe from the blog Momma Knows Gluten Free that Robby would absolutely LOVE IT.
Jim and I both had some of this cake and agree with Robby, this is an excellent cake if you are gluten-free or not. If you have any friends that are gluten free you will be a hero if you surprise them with this cake!
INGREDIENTS
3 cups gluten-free flour. I used Bob’s 1 for 1 with xanthan gum
1 1/2 teaspoons xanthan gum if your flour DOES NOT have it in there
1/4 teaspoon salt
1 cup sugar
4 teaspoons gluten-free baking powder
1 1/2 cups milk or lactose free milk, I used fair life
2 eggs
2 teaspoons pure vanilla extract
1/2. cup unsalted butter melted for dairy free. I used Earth’s Balance
TOPPING
1 cup unsalted butter, softened, I used Eartn’s Balance
1 cup packed brown sugar
2 Tablespoon gluten-free flour
1 Tablespoon cinnamon
DIRECTIONS
Pre-heat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. In a large bowl add the
GLAZE
5 Tablespoons milk or lactose free milk
2 cups powdered sugar
1 teaspoon vanilla
For the topping- in another large bowl cream the softened butter, brown sugar, flour, and cinnamon together with a mixer. Once combined, drop heaping t
FOR THE GLAZE- in a medium bowl whisk the powdered sugar, milk and vanilla extract together until well combined. Pour over the warm cake.
Enjoy!
This was another recipe I made while camping with family and friends. So simple to throw in the crockpot.
I have a small confession to make though, I forgot to pack the confectioners sugar in the motorhome before we left. The peanut butter layer did not make it on BUT I found some of the new peanut butter whipped topping at the grocery store and had that with me! So I added the whipped topping and what else goes well with chocolate cake? You got it a scoop of ice cream! Needless to say, we were all happy campers!
INGREDIENTS
1 box of chocolate cake mix
1 cup of water
3 eggs
1/2 cup creamy peanut butter
1/3 cup softened butter
PEANUT BUTTER GLAZE
1/4 cup creamy peanut butter
1/4 cup milk
1 cup powdered sugar
TOPPINGS
1/4 cup fudge sauce
1 package mini peanut butter cups, cut in half
DIRECTIONS
Spray a 6-quart oval slow cooker with non-stick spray. Using a hand mixer mix cake, water, eggs, 1/2 cup peanut butter, and butter on low speed until well combined.
Pour the batter into the slow cooker, cover and cook on high for 1 hour and 45 minutes to 2 hours, if your crockpot runs hot, check after 1 hour and 30 minutes.
Remove slow cooker insert and place on wire rack to cool for 15 minutes.
To make the glaze, whisk together peanut butter, milk and powdered sugar in a medium bowl and spread over the cake. Drizzle fudge sauce over the peanut butter glaze and top with the mini peanut butter cups. Don’t forget a scoop of ice cream and peanut butter whipped topping if your store has it!
Enjoy!
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