Party food
I know you are wondering “What is crack cake?” I wondered that too until I read the recipe! This recipe has all the usual suspects but has a little extra butter, sugar and the secret ingredient is WINE, yes wine! Sounds a little crazy I know and I was a bit skeptical at first but after one bite I know why it has the name it has! The first time I made this cake I shared it with my parents. I only gave them a couple pieces as I know my dad is not really a cake guy. He is more of a pie guy but later that night I had a call saying that was the best cake my dad ever had! Well then…I knew I would be making this cake often after hearing that. Lucky for them they celebrated their anniversary a week later and guess who had an entire cake to celebrate! I’m pretty sure they enjoyed it! I have made this cake a number of times since the first time and although I always mention I don’t like to bake, this is an easy cake I can whip up in no time so go ahead and surprise friends with some cake!
INGREDIENTS
For the cake:
1 box yellow cake mix, your favorite brand
1/4 cup brown sugar
1/4 cup white sugar
1 box vanilla instant pudding mix
2 teaspoons cinnamon
4 eggs
3/4 cup water
3/4 cup oil
1/2 cup white wine – any wine you like to drink
For the glaze-
1 stick of butter
1 cup sugar
1/4 cup white wine
DIRECTIONS
Preheat oven to 350 degrees. Mix all of the cake ingredients together by hand or a hand-held mixer until well combined. Grease a bundt pan with non-stick baking spray and pour the batter into the well greased pan. Bake for 50-60 minutes. You can check for doneness by inserting a toothpick into the center of the cake and when it comes out clean, the cake is done. When done remove from the oven and set aside.
In a small saucepan, melt the stick of butter, add the sugar and wine. Mix the glaze over medium heat until the sugar is dissolved and everything is combined.
Using a toothpick poke holes throughout the top of the cake while still in the pan. Pour the glaze mixture over the cake letting the glaze seep into the cake. Continue to let the cake cool for about 20 minutes. Long enough for the cake to absorb all of the glaze. Flip the cake out of the pan onto a cake plate and serve.
Enjoy!
This recipe comes from www.thesarcasticblonde.com
I’m always on the lookout for a new snack recipe. Something that’s easy to have on hand for unexpected guests or to take with us in the motorhome. When I made this batch Jim and I snacked on them. I sent the rest into work with Jim for the guys to have a spicy afternoon snack. I made this on the spicy side, but you can easily cut back on the red pepper flakes. I found this recipe on Pinterest through www.planechicken.com
INGREDIENTS
1/2 cup canola oil
1 (1 oz. package) dry ranch dressing mix
3 Tablespoons red pepper flakes – more or less depending on how spicy you want it.
1 (13.7 oz. ) box of Cheez-Its
DIRECTIONS
Preheat oven to 250 degrees. In a large bowl mix together all of the ingredients making sure the crackers are evenly coated. Spread crackers on a large rimmed baking sheet. Bake for 15 – 20 minutes, stirring halfway through. Cool and store in an airtight bag or container.
Enjoy!
This is a Pinterest recipe that I could not pass by! Although there are a number of steps, they are well worth it! This was really good and would be great for a brunch or any summer gathering dessert! This is a perfect way to use up all of those summer picked blueberries!
INGREDIENTS FOR CRUMB CAKE
3 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, cold and cut into cubes
Grated zest from 1 lemon
1/3 cup light brown sugar
1/3 cup sugar
2 eggs
1 teaspoon vanilla
BLUEBERRY CHEESECAKE FILLING
8 oz. mascarpone cheese
8 oz. cream cheese, softened
1/2 cup plus 2 Tablespoons sugar
2 Tablespoons cornstarch
2 eggs
1 teaspoon vanilla
1 2/3 cups blueberries
GLAZE INGREDIENTS
1/2 cup powdered sugar
2-3 teaspoons milk
DIRECTIONS
Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper or spray bottom and sides well with non-stick baking spray. Set aside.
In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
Add the butter into the dry ingredients mixture and work it in with your hands or press with a fork. Work through until it’s a grainy texture.
Add eggs and vanilla mixing to combine. The mixture should be crumbly. If it’s too fine, squeeze with your fingers making pea-sized crumbs. Press about 2/3 of the mixture into the bottom and up about 1 1/2 inches of your prepared pan and set aside. Place pan and the remains crumbs in the fridge.
To make the filling mix together cream cheese, mascarpone, vanilla, sugar, and cornstarch just to combine.
Add eggs and mix again until combined not overworking it.
Pour half of the cheesecake mixture into chilled crust. Scatter about 2/3 cup of the blueberries over the filling. Spread remaining cheesecake filling over the top and spread, top with the remaining blueberries and remaining crumb mixture.
Bake 350 degrees until golden brown and a toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts to brown too much place an aluminum foil tent over the top. Remove from oven and let cool.
To make the glaze stir together powdered sugar and enough milk for your desired consistency. Drizzle over the cooled cake.
Enjoy!
Are you sensing my theme this week? You guessed it, it’s all about lemons! Fresh, fragrant tart lemons! I like anything with lemons and this cake was delicious. I am not a baker so attempting a roll cake was a bit out of my element. If I can do it, you can too! I baked my cake just a tad too long so it made it just a little more difficult to roll. None of my guests minded that one bit! It’s definitely important to watch the baking time and check, in my case more than once! This would be beautiful for your Mother’s Day celebration or wonderful dessert for any of your spring and summer dinners!
INGREDIENTS FOR THE CAKE
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup sugar
2 Tablespoons fresh lemon juice
1 1/2 Tablespoons lemon zest
1/2 teaspoon vanilla extract
Powdered sugar as needed
INGREDIENTS FOR THE FROSTING
1/4 cup unsalted butter, room temperature
1 – 8 ounce package cream cheese, room temperature
3-4 cups powdered sugar, plus more as needed
1 teaspoon lemon extract
1/2 teaspoon lemon zest
2 Tablespoons milk, plus more if needed
DIRECTIONS
Preheat oven to 350 degrees. Line a jelly roll baking sheet 9 x 13 with parchment paper and spray with non-stick cooking spray.
Whisk the flour, baking powder and salt in a medium bowl and set aside.
In a large bowl, beat eggs until frothy then beat in sugar, lemon juice, zest and vanilla extract.
Fold dry ingredients into the wet ingredients until just combined then pour the batter into your greased and lined baking sheet. Using a rubber spatula to spread batter evenly across the pan and into the corners. Bake for 9-11 minutes until top is just lightly golden and springs back when touched.
While the cake bakes spread a large kitchen towel on your workspace and dust very generously with powdered sugar. Your towel should be larger than your baking sheet. Remove cake from oven and turn it out onto the sugar coated kitchen towel. Remove the parchment paper. Starting at one of the short sides of the cake flip the edge of the towel onto the cake and tightly roll the cake into a spiral. Set cake aside or refrigerate until cooled completely.
For the frosting, beat cream cheese in a large bowl for 1-2 minutes or until fluffy, add butter and beat until smooth and combined then beat in 3 cups of powdered sugar.
Mix In lemon extract and lemon zest stirring in milk if you prefer the frosting to be slightly thinner.
Remove cake from fridge and unroll then spread frosting on the cake making sure to get to the edges of the cake. Re-roll the cake without the towel being careful to gently pull the cake away from the towel if it sticks slightly. Return to the fridge for another 1 – 2 hours or until chilled.
Dust with powdered sugar and slice.
Enjoy!
This recipe comes from www.12tomatoes.com
I recently made these sausage stars for a small group of friends and realized they are not on the blog! I don’t know how in the world that happened as these are one of our families most favorite appetizers! They are always one of the first dishes to go whenever I make them. If we are holding a big party I will usually make the sausage mixture and the wontons the day before. Then on party day put the sausage mixture in the wontons and bake until warmed through. If you have not made these before, we highly recommend this family favorite!
INGREDIENTS
1 pound of Jimmy Dean “hot” sausage
1 1/2 cups grated sharp cheddar cheese
1 1/2 cups grated Monterey Jack cheese
1 package (not prepared) Hidden Valley Ranch dry salad dressing
1/2 cup diced pickled jalapeños
1 red pepper, diced
1 package wonton wrappers
DIRECTIONS
In a large non-stick fry pan crumble and cook the sausage until almost cooked through. Add the cheeses, the salad dressing, jalapeños and diced red pepper mixing until well combined and the sausage is cooked through. Remove from heat and set aside.
Preheat the oven to 350 degrees. Grease two muffin tins (I usually make two batches, or 4 dozen) with non-stick spray. Press one wonton wrapper into each cup. Keeping an opening in the center that will be filled with the sausage mixture. Bake the unfilled shells for 5 minutes or until golden brown. Remove from oven and place the shells on a baking sheet. Fill the shells with the sausage mixture and place back in the oven until warmed through, about 5 minutes. Remove from oven and serve warm.
Enjoy!
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