Dessert
Mr. MCYM and Robby decided to make me a birthday cake the night before my birthday. Let me tell you they did an AMAZING job and not only was the cake made from scratch the frosting was too! I was very impressed, not only did it look delicious, it tasted great too! My favorite part was the raspberry buttercream frosting. We ALL loved that. The cake was great… but there was just something about that frosting! YUM!
INGREDIENTS
Simple white cake (recipe found on www.allrecipes.com)
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cup all purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk (they used 1%)
For the Frosting ( recipe found at www.myrecipes.com)
1/2 cup butter, softened
1/2 cup fresh raspberries (washed and dried)
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (16 oz.) package powdered sugar
To make the cake~
Preheat oven to 350 degrees. Grease and flour a 9 x 9 inch pan. In a medium bowl cream together sugar and butter. Beat in the eggs one at a time. Stir in vanilla. Combine the flour and baking powder and add to the creamed mixture and mix well. Finally stir in the milk until the batter is smooth. Pour batter into prepared pan.
Bake for 30-40 minutes. Cake is done when it springs back to the touch.
Remove from oven and let cool before frosting.
To make the frosting~
Beat the butter, raspberries, vanilla and salt with an electric mixer until creamy. Gradually add the powdered sugar, beating on low speed until blended and smooth. When the cake is completely cool, frost cake with the frosting and garnish with fresh raspberries if desired.
Enjoy,
These pretzels are so good! One bite and they became an instant family favorite! They are easy to make and great to give as a gift or bring to the office! You can add pecans or leave them out. You can also decorate with sprinkle’s or other decorations depending on the holiday. Because it’s August now I used cute little flower and bee decorations I found in the cake decorating aisle at my local store.
INGREDIENTS
18-20 large pretzel sticks (I like the UTZ brand)
1 package caramel bits
2 Tablespoons of water
1 package Ghirardelli melting chocolate
1 cup chopped pecans (optional)
DIRECTIONS
Prepare a sheet pan with a layer of parchment paper and lightly spray with non stick baking spray. (use a pan that will fit in your refrigerator). Melt the caramel bits with the 2 tablespoons of water in the microwave until fully melted (my microwave took about a minute and a half). Using one pretzel rod at a time, dip the pretzels about 3/4 of the way up the pretzel, do this for each pretzel rod.
If you are adding the chopped pecans place the pecans on a plate and as soon as you dip the pretzels in the caramel roll them in or sprinkle the pecans over each pretzel. Place pretzels on your prepared baking sheet until each pretzel is done. Place your baking sheet in the refrigerator to set up. This takes 30-40 minutes. When the caramel is set up, melt the melting chips according to package directions and dip each pretzel rod into the chocolate 3/4 of the way up the pretzel rod. Place back onto the baking sheet. Do this for each pretzel rod and if you are decorating with sprinkles or other decorations do this now while the chocolate is still “wet”. After you have finished all your pretzels place them back into the fridge for 30 minutes. I then like to store mine in the fridge in a Ziploc bag.
Enjoy!
These cookies are not your typical cookie. They are almost cake like or very similar to a muffin top! If you like banana bread you will LOVE these! Mr. MCYM is not a huge banana bread fan but he really loved these cookies. I loved them so much I ate one for breakfast the next day. But, I swear I was just doing research so that I can tell you that if you store them in an airtight container they will stay fresh… IF you have any left over! I also HAD to send them into the fire station with Mr. MCYM as I could have and might have eaten all the leftovers in one sitting if they stayed at the house! YUP! That good!
INGREDIENTS
1/2 cup unsalted butter at room temperature
1 cup of sugar
1 egg at room temperature
1 cup mashed banana (about 2 1/2 banana’s)
1 teaspoon baking soda
2 cups flour
pinch of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup pecans
1/2 cup mini chocolate chips
DIRECTIONS
Preheat oven to 350 degrees. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until fluffy. In a bowl mix the mashed banana’s and the baking soda together and set aside for two minutes. (do not skip this step as this is what makes the cookies lift and rise!) Mix the banana mixture into the butter mixture. Mix together the flour , salt and spices. Mix with a whisk OR sift. Add the flour mixture to the butter mixture, a little at a time until combined. Fold in the pecans and mini chocolate chips until just mixed through. Drop by tablespoons onto prepared baking sheet and bake 11-13 minutes or until golden brown. Cool on a wire rack.
Enjoy,
You are going to love, love , love these little delicious bites! We devoured them! I was Robby’s hero! BIG score for me! I might add that these took me less than 15 minutes to make! Another big score!! I know you are going to thank me so, YOU’RE WELCOME!
INGREDIENTS
(8 ounce) refrigerated crescent roll dough
1 Tablespoon unsalted butter, melted
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
Glaze
1 Tablespoon unsalted butter, melted
1/2 tablespoon milk
2/3 cup confectioners sugar
DIRECTIONS
Preheat oven to 375 degrees.
Spray mini muffin tin with non-stick cooking spray.
Remove dough from can and unroll, keeping the dough sheet together the best you can. The long side of the rectangle should be closest to you, using your fingers pinch the dough together. Flip dough to the other side and pinch together the same way. You can separate the dough into two sections if that is easier. Using a rolling pin roll the dough out making the dough about 1/2 inch thick. Spread the melted butter equally across the dough. In a small bowl mix together sugar and cinnamon. Spread the cinnamon mixture evenly across the dough onto the butter. Starting with the long side closest to you roll the dough into a log shape pinching the edges to seal. Cut the log into 16 equal pieces. Place one piece into each of the muffin cups with the spiral side facing up. Place in the oven and bake for 10-12 minutes until golden brown.
While the rolls are baking make the glaze by mixing all of the glaze ingredients together, I like to use the whisk to mix the glaze to break up any lumps you may have. When the rolls have been baked, remove them from the pan and drizzle with the glaze!
These are best eaten the same day and WARM!
Enjoy,
This recipe was found at www.deliciouslyyum.com
Cookies and cake combined in one! YES! Does it get any better? I would say not especially if you love Oreo’s! This is easy to whip up and was excellent especially with a glass of cold milk!
INGREDIENTS
1 cup unsalted butter, melted
2 cups sugar
4 eggs
1 teaspoon lemon juice
1 teaspoon vanilla
1/2 teaspoon salt
3 cups all purpose flour
2 teaspoons baking powder
1 cup milk (I used 1%)
FILLING
1/2 package oreo’s crumbled
1/2 cup white chocolate chips
1/3 cup unsalted butter, melted
DIRECTIONS
Pre Heat oven to 350 degrees. Coat bundt pan with non stick cooking spray. For the cake combine the melted butter and sugar stirring until smooth. add eggs, lemon juice and vanilla , mix again. Add the milk and mix until well combined getting any lumps out. Set the batter aside.
Mix the crumbled Oreo’s and the white chips in with the butter combining until the mixture is moist and sticky. Pat half of the Oreo mixture into the bottom of the bunt pan. Layer half of the batter on top of the Oreo’s. Add the second half of the Oreo mixture on top of the batter and finally add the last half of the batter spread the batter to smooth. Bake for 45-50 minutes. Mine took closer to 50 minutes. A toothpick inserted in the center should come out clean when done. Let cake cool and invert onto a plate.
You can add a simple glaze with 1 cup of powdered sugar and 3 Tablespoons of milk combined then drizzled on top.
Enjoy,
Slightly adapted from www.justaboutbaked.com
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