Evolution of a cookie cake....

I love a chocolate chip cookie....a cookie cake is just a good thing sometimes!  It is requested rather frequently by the man clan.  This past week it was requested for the 5th grade valentine's day party.

You have 2 options.
    1. buy chocolate chip cookie dough......or
    2. make it...this is my "go-to" recipe!
I made the cake, allowed it to cool, and then after wrapping it well...I refrigerated it until I was ready to decorate it.
So I started with the chocolate icing, then decided the words would be in red....in keeping with the delightfully, playful quotes from conversation hearts....I could not stop.  My dear, 5th grader offered his input and asked that I write "Happy Valentines Day" inside the chocolate heart.  I responded, "I don't think that will fit, Dear.  Go to bed, Dear.  I will be upstairs to tuck you in as soon as I finish...."
So, in my tired, foggy brained state...I proceed to write,,,"friends, 5th, 2010".  Not at all pleased with its looks, I step away and head upstairs to tuck in and kiss good night.  First question from the 5th grader, "What did you write inside the heart, Mom?"  I tell him.  I get silence....a long silence...then a "huh?"...."why?"  "Can you fix that...?"                                            
           

So, my weary body descends from his attic room to the kitchen to see what could be done to spare us both the same reaction from his class...
Remember anything can be erased by more icing!!!!

 It still needs something more....more contrast....white frosting is just the thing!  I love...yes love, how the heart just "pops" with the addition of the band of white frosting. 

Now it needs more white details, words, dots,.....somebody stop me.  It is fun, sooo fun!

In the end the 5th grader was pleased and I was even able to sneak in my own little love note to him without anyone else noticing....upper left corner..."ILU EDC"

I must say this was my most fun cookie cake to decorate!

Pumpkin Dump Cake

It just feels right cooking this at this time of year! There is no need to burn a candle this morning...no need for potpourri! What a aromatic treat. Looking forward to digging into this!


3 cups pumpkin (2 15 oz cans)
2 cans evap milk (12 oz)
4 eggs
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 tsp. salt
1 1/2 cups sugar (I cut it back to 1)

1 yellow cake mix
1 stick of butter
1 cup chopped nuts

Mix pumpkin, spices, sugar and milk.
Pour into a greased and floured 9x13 pan.
Sprinkle with cake mix.
Drizzle with melted butter.
Put on the chopped pecans.

Bake 350 for 1 hour and 20 minutes

Baby Food Cake...Moist...always a winner

Given to me by my, dear friend and mom to 5 boys! It is a quick cake to make from typical pantry items...well, unless you no longer have a baby in the house...in which case you will keep 2 jars of baby food on hand just for this recipe. It is yummy!

2 cups Self rising flour
2 cups sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 cup oil
3 eggs beaten
2 small jars apricot (sweet potato) baby food
2 tsp. vanilla

Mix first 4 ingredients. Add remaining and mix well.

Bake 325 for 1 hour 15 minutes.

Choco and PB Chip Bundt Cake

1 yellow cake mix
1 small chocolate pudding
1 cup sour cream
1/4 cup oil
1/4 cup water
3 eggs
1 tsp. vanilla
1 cup chocolate chips
1 cup peanut butter chips

Combine all the ingredients...add the chocolate chips last. Pour into a greased and floured bundt pan..unless you have Demarle...no greasing required! Bake @ 350 for 50-55min until it passes the toothpick test.

Using the Demarle products, I was able make the bundt for some friends and the man clan had the pleasure of sampling the treat as well...which always makes for some happy moments of munching!

Orange-Cranberry Cake

With fall here upon us and an occasional touch of those cooler breezes, this recipe sounded wonderful! My EJC (DH)was working from home, the aroma of orange and cranberry worked its magic. It drew him and MLC into the kitchen. Before I knew it, 3 muffins were eaten! I love it when that happens!



(from Better Homes and Gardens September 2008 "Prize Tested Recipes
$200 winner Michelle Gauer, Spicer, MN")

2 1/4 cups all-purpose flour (I used 1 1/4 cup all-purpose flour and 1 cup oatmeal flour)
1 1/3 cups rolled oats (I used quick oats)
1 TBS baking powder
1/2 tsp. baking soda
1/2 tsp salt
3/4 cup butter, softened (I used 1/2 cup butter, 1/4 cup canola oil)
1 cup sugar (I used 1/2 cup sugar and 1/2 tsp stevia powder)
3 eggs
1 cup milk
2 cups fresh cranberries (I used frozen)
2 TBS sugar
2 tsp. finely shredded orange peel

Glaze:
1 cup powdered sugar
1/2 tsp. finely shredded orange peel
2-3 tsp. orange peel

Preheat oven 350. Grease and flour 10 in tube pan...or use Demarle bundt and 6 muffins on large perforated tray.


Combine dry ingredients (the first 5 ingredients).

Combine butter, sugar and eggs. Alternately add flour mixture and milk, beating on low speed after each addition until combined.

I chopped the frozen cranberries in a food processor then tossed them with 2 TBS sugar and orange peel. Fold fruit mixture into batter.

Spoon batter into prepared pan. The Demarle bundt pan is slightly smaller than the standard American bundt. I like it being smaller because I get 6 muffins and a cake from most recipes! No greasing and flouring pans. Place in oven and bake lg bundt for 50-60 min. Mine only baked for 30 minutes, because my pan is smaller. Remove from oven and glaze while it is still warm.

Make the glaze. Combine powdered sugar, peel and juice..adding more juice to get it to drizzling consistency. Drizzle the glaze over warm cake. Allow cake to cool and glaze to set.

Vanilla Rich Chocolate Chip Cake

I made this last week on Wednesday to take to our local firestation. The man clan now refers to this cake as the "Fireman's Cake". So quick and easy to make!

On Monday the firemen showed up at our home after I smelled wires burning and believed it needful to call 911. They arrived with sirens blaring at 6:45 am. All the neighbors were very aware and thankfully even concerned:-) In the end, the main breaker was turned off until we could be visited by the electrician. Upon his investigation, we were told that we had been just minutes away from a house fire! I have the proof...the breaker casing had been smoldering and was merely ashy. The casing has become my show-and-tell. Thankfully, the burning started after we were awake! Oh so thankful for God's protection!


1 yellow cake mix
1 small vanilla pudding
1 cup sour cream
1/4 cup oil
1/4 cup water
3 eggs
1 tsp. vanilla
1 cup chocolate chips

Combine all the ingredients...add the chocolate chips last. Pour into a greased and floured bundt pan..unless you have Demarle...no greasing required! Bake @ 350 for 50-55min until it passes the toothpick test.

Cake Pops Scream Happy Valentines Day!

The cuties below are a sampling of our trial run! The man clan found these simply irresistible!




The above cake pops contained mocha maple cake with caramel frosting.




These are our cake pop bouquets; complete with mocha maple caramel, fudge cake, yellow cake cream cheese.




Start with cake and icing beat into a dough. Refrigerate the dough. Use a small scoop to get evenly proportioned balls. Roll into a smooth ball. Freeze the balls.

Get medium sticks from craft store. Insert into ball.


Using a double boiler, melt the chocolate.


Coat the ball.



Shake on the happiness...I mean sprinkles! They are simply fun.
Take note that we are using floral foam as a drying base. It really worked well!

4 Layer Pumpkin Cake

Several years ago, while attending a Bible Conference in Lexington, KY, I tasted this recipe for the first time. I immediately went to the kitchen to find its maker and request the recipe.

Most pumpkin cakes I have tasted are a heavy spice cake type texture. This one is not. The layers are moist from the pumpkin in them, but then the filling between each layer adds to the moistness of the cake as well. The filling is light and creamy with just a hint of pumpkin pie flavor. The original recipe calls for caramel frosting. I prefer the creamy filling on top of the cake and then drizzling caramel syrup over the top prior to serving.

I have always made this prior to this making as a 2 layer cake and it was just as good...don't let the multiple layers intimidate you!!! I promise this is a recipe worth trying!!!!


To make cake layers....
Combine
1 yellow cake mix
1 cup of pumpkin from 15 oz can
1/2 cup milk
1/3 cup oil
4 eggs
1 1/2 tsp. pumpkin pie spice*

Beat all ingredients on medium speed until well blended. Pour into greased & floured pans...or just use Demarle 8" round cake molds and never "grease and flour" a pan again in your life!!!!
Bake @ 350 for 20 minutes for 2 layers (only 10 minutes for 4 thinner layers) or until toothpick inserted comes out dry.

Cool completely on wire racks.

Ok, these cake layers are yummy if you quit the recipe right here and ate them as muffins...believe me....I have done it!

However, a cake is a little more impressive and also a little more indulgent...so keep on going.
Now make the creamy filling/icing.

8 oz cream cheese
1 cup powder sugar
3/4 cup pumpkin (the remaining pumpkin in the 15 oz can)
1/2 tsp. pumpkin pie spice
8 oz Cool Whip

Beat the cream cheese and sugar until creamy add the remaining ingredients and fold in.
Spread cream cheese goodness between the layers and top the cake with it as well....


I then garnish the cake with a drizzling of caramel syrup.

Notice in the pics how fluid the creaminess is???? In the past when I made this it was more firm, and the layers were not sliding. This time I used fat free cream cheese and store brand cool whip. I really believe that those two factors made a negative difference in the appearance of the cake but did not adversely impact the flavor at all!

Pear Cake

This week my friend, Sharla, made this recipe. She generously shared half of the cake with me. It was wonderful! What I love about this cake is the crisp crust on top and the large pieces of sweet pear.



Pear Cake

1 1/4 c. oil

2 c. sugar

1 t. salt

1 t. soda

3 c. plain flour

3 eggs

2 heaping c. chopped pears

1 c. coconut (optional, of course!)

1 c. pecans

2 t. vanilla

Mix oil and sugar, add eggs one at a time. Add flour, salt, soda, and vanilla.

Fold in pears, nuts, coconut. Cook 1 1/2 hours @ 300.

The Chocolate Chip Cookie Cake, Use for Flexipan!!!!

Giant Chocolate Chip Cookie

1 cup butter, softened
3/4 cup sugar
3/4 cup brn sugar
1/2 tsp vanilla
2 eggs


2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
12 oz bag of chocolate chips

Combine wet ingredients with sugar. Combine dry ingredients. Gradually add the dry mixture to the creamed mixture, beating until well blended. Stir in chocolate chips.

Spread into Flexipan.......or get out some grease and spread into pan...If you are not blessed with any Demarle products, a foil round disposable pan works great for this as well. I have been told that pizza places are often willing to give a pizza box upon request...which is great if sending this to school for birthday celebration! I am partial to my DEMARLE?!?!?!? If you have never heard of Demarle...google it!!! I tell you what, "Once you try it, you will never go back>" Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired
.

Have you ever heard 14 boys sing Happy Birthday?!?!?! Even the ones singing had their ears plugged!

Moonpie Cake....tastes nothing like a moonpie...just looks like an enormous one

Moonpie Cake

Begin with devil's food cake baked according to box instructions.

Beat softened cream cheese add powdered sugar.  Fold in Cool Whip.  It is a certainty that the low fat options will create a slimy mixture....not what you are going for here.  this is light, creamy and delicious!  Folks its a cake...don't cut corners...remember its a cake!  Save your fat free options for your casserole....personally, I don't use them!

Stack your layers

pour on the ganache....I will post pics later of the making of the ganache.....

Ingredients list:

1 Devil's Food Cake Mix Baked according to box directions
I used 2 of the round Demarle cake molds. No need to grease or flour these molds!!!

Bake until pulling away from the edge of pan. Cool. Turn onto cake plate.



Filling
1 8oz box of cream cheese
1 cup of powder sugar
1 8oz cool whip

Icing/ topping
1 12 oz. bag milk chocolate chips
2 TBS of water
microwave until melted

Pour over cake