Category Archives: Baked Goods

Aug8

Strawberry Cake and Strawberry Cream Cheese Frosting

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I made a strawberry cake that started with white cake mix several years ago.  This year, Shania asked for a strawberry cake for her birthday and I realized I’d lost the recipe!  This Paula Deen recipe is very similar to the one I made before and was delicious! Do not buy a strawberry flavored cake mix. This is just as easy but so much better.

Strawberry Cake

Ingredients

  • 1 (18.25-ounce) box white cake mix
  • 1 (3-ounce) box strawberry-flavored instant gelatin
  • 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • Strawberry cream cheese frosting, recipe follows
  • Strawberry Cream Cheese Frosting
  • 1/4 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
  • 1/2 teaspoon strawberry extract
  • 7 cups confectioners’ sugar
  • Freshly sliced strawberries, for garnish, optional

Directions

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

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For the frosting:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Jul24

Funfetti Cookie Bars

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Pillsbury’s Funfetti cake mix is my favorite mix, hands down. It’s one cake mix that I don’t have to add anything to. A few years ago, I discovered Funfetti cookies. The recipe has been on the side of the box for years. I don’t know what took me so long to try them! They are divine.

A couple months ago, I was craving something sweet at the lakehouse and there was a box of Funfetti mix there that I’d bought a while back and never used.  To be honest, these bars came about because I was too hungry and too lazy to make the cookies.  It takes a while to roll the dough into balls, flatten them out, etc.  So, I made the dough the same way and just spread it all on a cookie sheet. Within 15 minutes, I had my dessert! 

Whether you use Funfetti mix to make cake, cupcakes, cookies or bars, you just can’t go wrong. It will always make you happy! 🙂

Funfetti Cookie Bars

Ingredients

  • 1 package Pillsbury Funfetti cake mix
  • 1/3 cup oil
  • 2 eggs
  • flour
  • Pillsbury Creamy Supreme Funfetti Vanilla Frosting

Directions

Preheat oven to 375 degrees. Combine cake mix, oil and eggs until well moistened. Spread dough evenly onto a cookie sheet. Sprinkle a little flour on  the top to make this easier. When making cookies, you do not need to grease the sheet but for cookie bars lightly spraying the pan helps, particularly around the edges. Bake for about 8-9 minutes. Watch carefully- they bake fast! Allow to cool before frosting. If you use sprinkles, add them immediately after frosting.

Jul15

Hershey’s “Perfectly Chocolate” Chocolate Cake

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It cannot be said how much I love this cake! pccblueHershey%20Chocolate%20Cake

Ingredients:

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY’S Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely and frost. 10 to 12 servings.

This is typically topped with Hershey’s Perfectly Chocolate Frosting. I used Wilton’s Buttercream in the pics above.

Here is a pic with the chocolate frosting:

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Chocolate Cupcakes!

 

From: Hersheys

Jul15

Peanut Butter Cookies

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peanutbuttercookies
 

Ingredients:

1 cup firmly packed brown sugar

1/2 cup LAND O LAKES® Butter, softened

1/2 cup peanut butter

1 egg

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Sugar 
 

Directions:

Heat oven to 375°F. Combine brown sugar, butter and peanut butter in large bowl. Beat on medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets; flatten balls in criss-cross pattern with fork dipped in sugar. Bake for 8 minutes or until edges are lightly browned.

From: Land O’Lakes

Jul15

Best, Big, Fat, Chewy Chocolate Chip Cookies

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Chocolate%20Chip%20CookiesIngredients:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips  
    		•
     

    Directions:

     

    1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
    2. Sift together the flour, baking soda and salt; set aside.
    3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. (I put the dough in the refridgerator before baking it.) Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
    4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

     From: All Recipes

     
    Jul15

    Glazed Vanilla Brownies

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    glazedvanillabrownies

    Ingredients:

    Brownies
    1/2 cup butter or margarine
    1 bag (10 oz) white vanilla baking chips (1 2/3 cups)
    1 1/4 cups all-purpose flour
    3/4 cup granulated sugar
    1/2 cup chopped nuts (omitted)
    1 teaspoon vanilla
    1/4 teaspoon salt
    3 eggs
    Glaze
    1 1/2 cups powdered sugar
    2 to 3 tablespoons butter or margarine, softened (omitted)
    1/2 to 1 teaspoon vanilla
    1 to 2 tablespoons warm water or milk

     
     

    Directions:

      Heat oven to 350ºF. Grease and flour 13×9-inch pan. In 2-quart saucepan, heat butter and baking chips over low heat, stirring frequently, just until melted. (Mixture may appear curdled.) Remove from heat; cool.
    2. Stir in remaining brownie ingredients until well blended. Spread evenly in pan.
    3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.
    4. In medium bowl, mix all glaze ingredients until smooth and spreadable. Spread glaze over brownies.

     

    From: Betty Crocker

    Jul15

    Chocolate Chip Cake Bars

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    Ingredients:

  • 1 package yellow cake mix
  • 2 eggs
  • 1/4 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1/4 cup water
  • 1 1/2 cups semisweet chocolate chips
  • 1/2 cup chopped pecans or walnuts (omitted)
    		•

    Directions:

    In a large mixing bowl, combine the first five ingredients. Beat on medium speed for 2 minutes. Stir in chocolate chips and nuts. Spread in a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 375° for 20-25 minutes or until lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: about 3-1/2 dozen.

    From: Taste of Home

    Jul15

    Pecan Pie

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    Ingredients:

     9-inch unbaked pie crust (I used Pillsbury’s)

    1 cup light corn syrup

    1 cup firmly packed dark brown sugar

    3 eggs, slightly beaten

    1/3 cup butter, melted

    1/2 teaspoon salt

    1 teaspoon vanilla

    1 heaping cup pecan halves (I used a few more)
     

    Directions:

     1. Heat oven to 350 degrees.

    2. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour into unbaked pie crust; sprinkle with pecan halves.

    3. Bake at 350 degrees for 45 to 50 minutes or until center is set. (Toothpick inserted in center will come out clean when pie is done.) Cool. If crust or pie appears to be getting too brown, cover with foil for the remaining baking time.

    You can top it with a bit of whipped cream, but even plain, nothing tops this!

    TIP: The original recipe stated that the pie should be baked 45 to 50 minutes in a preheated 350-degree gas oven. If an electric oven is used, it may be necessary to add 15 to 20 minutes to the baking time. (Begin testing the pie with a toothpick after 45 minutes.)

     

     
    Jul15

    Buttermilk Pie

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    buttermilk_pieMost people I talk to about this pie aren’t too interested in it… but it’s Scott’s favorite so I’ve made it several times! I keep asking him for pie suggestions so I can get more experience making pies but this is all he ever requests.  The kids like it, too. 🙂

     

    Ingredients:

    3 eggs
    1/2 cup butter, softened
    1 1/2 cups white sugar
    3 tablespoons all-purpose flour
    1 cup buttermilk
    1 teaspoon vanilla extract
    1 tablespoon lemon juice
    1/8 tablespoon freshly grated nutmeg     (I use cinnamon instead) 
    1 (9 inch) unbaked pie crust (I use a graham cracker pie crust)
     

    Directions: 

    Preheat oven to 350 degrees (175 degrees C).
    Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
    Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
    Bake for 40 to 60 minutes, or until center is firm.

    Serve warm and top with whipped cream.

     From: All Recipes

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    Jul8

    Pink Lemonade Cupcakes and Lemon Buttercream Icing

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    These cupcakes were kind of tart but I still liked them enough to make them again.  Next time, I will just use some water to dilute the lemonade.  This is another easy recipe that starts with a cake mix. 🙂

    Pink Lemonade Cupcakes

    Ingredients
    1 1/8 cup (9 oz) frozen Pink Lemonade Concentrate, thawed*
    White cake mix (yes, the boxed stuff)
    3 egg whites
    2 Tbsp vegetable oil
    Non-stick spray
    Lemon Buttercream Icing

    * For a less tart cupcake (and these babies do pack a punch), try reducing the amount of pink lemonade. 3/8 cup water and 3/4 cup pink lemonade will cut the tartness.

    Directions
    In a stand mixer, add the cake mix, egg whites, vegetable oil, and the pink lemonade concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don’t end up with dry cupcakes).

    Spray each cupcake liner with the non-stick spray and spoon the batter into a prepared muffin pan (fill the cups between 2/3 and 3/4 full). Bake at 350 for about 25 minutes or until a toothpick registers “done” in the center cupcake. Remove the pan from the oven and cook 5 minutes. Remove the cupcakes and cool completely on a baking rack.

    Once the cupcakes have cooled, make the icing and ice the cupcakes.

    I used vanilla icing because I have a thing about having the same flavor cake and frosting- it’s usually too much for me. 🙂

    But here is the recipe for Lemon Buttercream Icing:

    3 cups + 3 Tbsp confectioner’s sugar
    1 stick unsalted butter at room temperature
    1/8 tsp salt
    2 Tbsp lemon juice
    Red food color (to color icing and sugar, optional)
    1/4 cup granulated sugar (optional)

    Add the butter, confectioner’s sugar, salt, lemon juice, and food coloring (if using) to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the icing is fluffy and uniformly pink. Add the icing to a pastry bag fitted with a 2D tip and ice the cupcakes.

     

    From: Confections of  a Foodie Bride