This is a great cake and really delicious frosting. Even though it’s a 4 layer cake, it’s easy to throw together and the frosting looks really pretty all messy.
Cake (Recipe from Bakarella)
1 Cake Mix Flavor of your choice
1 box of instant pudding mix flavor of your choice
3/4 cup Oil
8 oz of Sprite
Beat all ingredients together for 2 minutes or so and bake at 325 for the time the box lists for your size of pans (I always do 2 minutes less than the minimum time and go from there.)
This is a tip I learned in my cake decorating class that I use on every cake. Remove the pans from the oven and as soon as you can handle the pans (they should still be quite hot) flip the cakes onto plastic wrap and completely wrap the warm cakes. Allow the cakes to cool in the plastic wrap. This keeps them so moist and wonderful.
This is enough to fill and frost 2 layers. If you want to cut the two cakes into 4 layers, you should make a double recipe of this frosting
8 oz Cream Cheese Softened
1/2 cup white sugar
1 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract
2 cups heavy cream
OPTIONAL – 1/2 Package of Instant Pudding Mix in the flavor of your choice
Beat the cream cheese, sugar, vanilla, almond and optional pudding until smooth. Slowly add whipping cream to the mix and beat until the frosting creates stiff peaks.
These bars were the stars of the cookie exchange today. You can make these any other time of the year by substituting Small Hershey Bars for the m&m’s
3/4 cup Butter
3/4 cup Brown Sugar, packed
Box of Graham Crackers
Red and Green Mini M&M’s
PREHEAT OVEN TO 350
Melt butter and Sugar in a saucepan over medium, stirring constantly until smooth and bubbly.
Line a jelly roll pan with parchment paper and then place graham crackers over the entire bottom of the pan.
Pour sugar mix over the graham crackers and bake 5-7 minutes until sugar mix is bubbly
cover with as many marshmallows as you’d like and return to the oven for 2-3 more minutes until marshmallows are gooey
sprinklw m&m’s over the entire pan evenly and let cool for about 10 minutes. Transfer the bars to a cooling rack using the parchment paper to move. Allow to cool completely and then cut into bars.
Holy Goodness. I got the idea for these off of pinterest but took a couple of different recipes and merged them together for this amazing treat.
2 cups flour
1/2 teaspoon Baking Soda
1/2 teaspoon of Salt
3/4 cup Butter, melted
1 cup Dark Brown Sugar, packed tight
1/2 cup White Sugar
1 Tablespoon Vanilla
1 Egg Yolk
1 heaping cup of Milk Chocolate Chips
1 cup carmels, unwrapped and diced
1 cup broken pretzels – plus a few extra broken pieces for garnish before baking
Sea Salt or Coarse Kosher Salt
Unwrap carmels and cut into quarters (or smaller if you have the patience) with a butter knife. Place carmels in a bowl and refridgerate until ready to use.
PRE-HEAT OVEN TO 325
In a small bowl mix together Flour, Baking Soda and salt and set aside
In a mixer cream melted butter, brown and white sugar until well blended
Beat in Vanilla, Egg & Egg Yolk until light and creamy
Slowly add in Flour mixture small amounts at a time
Remove from mixer and stir in Chocolate Chips, Carmel pieces and pretzels
scoop rounded tablespoons of mixture onto baking sheets. stick a few extra pieces of broken pretzel into the top for looks and sprinkle each cookie with a pinch of coarse salt.
Bake for 15-17 minutes, cool on cookie sheet until they are stiff enough to transfer to a cooling rack.
This pie is just wonderful. It looks beautiful and it tastes great. FYI: Strawberries need to marinade overnight and the pie needs to 4 to 6 hours to set up.
-3 quarts of fresh strawberries, hulled & marinaded (Marinade recipe below)
-1 deep dish pie crust
-2 cups reserve strawberry marinade
-1 3oz package of strawberry jello
– 1/2 cup corn syrup
-1/2 cup sugar
-1/4 cup cornstarch
-1 tablespoon lemon juice
-1 teaspoon vanilla
-1 cup sugar
-4 cups water
-1 pinch of salt
The night before
-Boil all ingredients until sugar is completely dissolved and let cool.
-While that is cooling, wash and hull the strawberried. You can either leave the berries whole or cut them in half.
-In a large glass bowl, pour the cooled marinade over the strawberries and refridgerate overnight.
The day of
-Prepare your crust according to directions on the package (for an extra kick, i brushed the crust with butter and sprinkled sugar on it before I baked it.)
-Drain the strawberries, reserving 2 cups of the marinade
-In a saucepan combine, cornstarch with 1/2 cup of the reserved marinade, stir well until all cornstarch is dissolved.
-Add the rest of the marinade, corn syrup, sugar, lemon juice and jello and bring to a boil to thicken
– Remove from heat, stir in vanilla and let cool at room temperature for 45 minutes.
-Meanwhile, arrange the strawberries in the pie crust. You want to mound them up in the center so that you have a nice tall pie. If you sliced the berries in half, make sure to keep the sliced side down.
– When the Glaze has cooled down for 45 minutes drizzle the glaze all over the pie and make sure to let it get into the open spaces between the strawberries and refridgerate for 4 to 6 hours
-serve with whipped topping.
Tips: I actually put the whole pie and the tin pie pan that the crust came in, in a bigger pie plate, the glaze did drip over the sides a little, but the pie plate caught all the overflow.
- 1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
- 1 tsp. CRYSTAL LIGHT Lemonade Flavor Drink Mix
- 1/4 cup cold fat-free milk
- 1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed
- 1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
- BEAT cream cheese and drink mix in large bowl with mixer until well blended. Gradually add milk, mixing until well blended.
- STIR in COOL WHIP; spoon into crust.
- REFRIGERATE 4 hours or until firm.
Garnish with fruit just before serving.
- 2 sticks Butter
- 1 tsp. Baking Soda
- 3/4 C. Granulated Sugar
- 1 tsp. Salt
- ¾ C. Brown Sugar
- 1 Egg
- 1 Tbs. Vanilla
- 2 ¼ C. Flour
- 1 C. White Chocolate Chips
- 1 1/2 C. Crushed Lay’s Potato Chips
- 1 cup roasted salted peanuts
**Preheat oven to 375 degrees
- in a mixer cream butter
- add white & brown sugar mix until sugars are completely incorporated
- mix in baking soda, salt, vanilla and egg
- slowly add flour to mixture
- fold in the nuts, white chocolate chips and potato chips
- using a cookie scoop, place on parchment lined cookie sheet, bake 10 minutes, until golden
I follow this recipe blogger on Twitter and she is CRAZY! I love reading the recipes she comes up with. A few weeks ago, I hosted a baby shower for a friend and I couldn’t help but copy this recipe idea for oreo stuffed chocolate chip cookies.
I didn’t have the time to make my own cookie dough so I used some short cuts:
- 1 large tube of chocolate chip cookie dough
- 1 package of Oreo Cookies
Follow the instructions listed here. I only have a large cookie scoop. I used 1 full scoop, divided it in half and cover each oreo like the author of Picky Palate does. Mine cookies weren’t as pretty as hers, but everyone went bananas over these cookies at the baby shower. They were a HUGE hit!
*NOTE the large tube of cookie dough only made about 1 dozen cookies. If you will be alone around the finished cookies for any period of time, you may want to refrain from making more than 1 dozen.