Ingredients:
¾ cup bottled strawberry flavored nonalcoholic margarita drink mix
1 box Betty Crocker SuperMoist white cake mix
Egg and oil called for on box of cake mix
1 Tbsp grated lime peel
1 container (8 oz) whipped topping
Strawberries for garnish
Directions:
Heat oven to 350°. Grease or lightly spray bottom of 13X9-inch pan or Bundt pan.
Add enough water to drink mix to measure 1 ¼ cups.
In a large bowl, beat cake mix, drink mix, egg and oil with electric mixer on low speed for 2 minutes.
Pour into pan. Bake and cool as directed on the box.
Stir lime peel into whipped topping, spread over top of cake.
Garnish with berries. Store in the refrigerator.
Glaze:
1 cup strawberry nonalcoholic margarita mix
1 T cornstarch mixed with 2 T cold water
Heat drink mix in a small pan, add cornstarch slurry and cook until thickened.
This is a slightly tart glaze. If desired, you can add some powdered sugar to sweeten it.
Cool and pour over cake
Ingredients:
½ cup cold butter
1 pouch Betty Crocker oatmeal cookie mix
1 egg
1 can sweetened condensed milk (not evaporated)
2 tsp grated lemon peel
¼ cup lemon juice
Directions:
Heat oven to 350°. Spray bottom of 8-inch square pan with cooking spray.
In a large bowl, cut butter into cookie mix, using fork or pastry blender.
Stir in the egg until mixture is crumbly.
Press half of cookie mixture into bottom of the pan; bake 15 minutes.
In a small bowl, stir condensed milk, lemon peel and lemon juice until thick.
Spread over baked crust. Crumble remaining cookie mixture over the top.
Bake about 25 minutes longer until light golden brown.
Refrigerate 30 minutes or until set. Cut into bars.
Store in the refrigerator.
Ingredients:
1 (18-ounce) box cake mix of choice, baked in a 13×9-inch pan, cooled and halved (freeze other half for next time)
1/2 cup creamy frosting of choice
1 (14-ounce) bag White Candy Melts
18 lollipop sticks
Candy Colors
Colored sugars, pearls and other decorations
Instructions:
In a large bowl, crumble half of a 13×9-inch cake with the hands (use gloves if you can’t stand mess) until no large chunks remain.
Add icing and mix with fingers until well combined.
Using a cookie scoop, portion into 18 balls.
Roll between the hands until round and smooth.
Place on parchment-lined sheet pan and freeze until no longer sticky, but not rock hard, about 1 hour.
Melt Candy Melts according to package directions.
Dip lollipop stick ends into melted candy and insert into cake pops.
Place back on parchment-lined tray and freeze for 1 hour to set the stick in the pop.
Add candy color to small amounts of melted chocolate and, working with one pop at a time (leave the rest in the freezer), dip in melted chocolate until completely covered.
Shake off excess. Immediately roll in sugars or place decorations on.
If chocolate dries too fast, you can use royal icing to apply decorations.
Stick in a thick piece of styrofoam to dry completely. Proceed with remainder of pops.
If desired, place pops in a Cake Pops Gift Box or wrap in lollipop papers and tie with a pretty ribbon.
Ingredients:
1 cup cashews
1 cup almonds
¾ cup pumpkin seeds
2/3 cup dried cranberries
2 ¼ cup granulated sugar
¼ cup brown sugar
½ cup honey
1 cup water
½ tsp salt
1 Tablespoon butter
Directions:
Heat the sugars, honey, water and salt in a large saucepan over low-medium heat. Stir every 5 minutes or so. Using a candy thermometer, continue to heat the mixture until it reaches a temperature of 302 degrees. This may take up to an hour.
While the sugar is boiling, place a sheet of parchment paper on top of a shallow pan, 9 X 13 will work. Spray the paper with pan coating. Set aside.
Once the sugar mixture is 302 degrees, immediately remove it from the heat and stir in the butter, cashews, almonds, pumpkin seeds and dried cranberries until they are coated.
Immediately pour the mixture onto the parchment paper and spread it out into a large rectangle using a rubber scraper. Try to keep the surface even (about 1 inch thick).
Put the pan into the refrigerator and allow the brittle to cool for one hour. Once it has finished cooling, remove the sheet of brittle form the paper and break the brittle into pieces using a meat tenderizer or a clean hammer.
Arrange the pieces on a serving platter.
Store brittle in a cool dry place.
Preheat oven to 350°
Ingredients:
Icing:
Directions:
In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil;
beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Stir in walnuts. Pour into a greased and floured 10-in fluted tube pan.
Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a large bowl beat the cream, milk, pudding mix and confectioners’ sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts.
| Cupcakes:
1 cup Guinness stout |
For Whiskey Ganache Filling:
8 oz bittersweet (Bakers) chocolate For Baileys Frosting: 2 cups unsalted butter, at room temperature |
Directions:
Cupcakes:
Preheat oven to 350° Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan. Add cocoa powder and whisk until the mixture is smooth. Cool slightly.
Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium until combined. Add the Guinness-chocolate mixture to the egg mixture and beat to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber scraper, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool.
Whiskey Ganache Filling:
Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber scraper, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
To fill the cupcakes, use a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping bag with a wide tip and fill the holes in each cupcake to the top.
Baileys Frosting
Beat the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until light and fluffy.
Frost the cupcakes using your favorite decorating tip and decorate with sprinkles. Store in an airtight container.
Ingredients:
12 oz white chocolate
1/3 cup, plus 2 Tbsp, peppermint candies, crushed
2 Tbsp semisweet chocolate chips
Directions:
Line a 13 X 9-inch baking pan with aluminum foil and set aside.
Break the white chocolate into pieces (if not using chips) and melt in a double boiler or microwave.
Remove the pan from the heat and stir in 1/3 cup of candy cane pieces.
Pour the mixture onto the foil-lined pan, spreading it to within a half inch of the edges.
Melt the semisweet chips and drizzle them over the white chocolate mixture.
Sprinkle on the remaining candy pieces.
Place the bark in the refrigerator and chill until firm, about 15 minutes.
Then break or cut into pieces.
Ingredients:
½ cup chopped pecans
½ cup butter, softened and divided
1 cup packed brown sugar
2 Tbsp rum
2 ripe bananas
¾ cup granulated sugar
2 large eggs
¾ cup milk
½ cup sour cream
1 tsp vanilla extract
2 cups all purpose baking mix
¼ tsp ground cinnamon
Directions:
Preheat oven to 350°. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.
Melt ¼ cup butter in a 10 inch cast iron skillet or a 9 inch round cake pan over low heat.
Remove from heat; stir in brown sugar and rum.
Cut bananas diagonally into ¼ inch thick slices; arrange over brown sugar mixture.
Sprinkle pecans over bananas.
Beat sugar and remaining butter at medium speed with an electric mixer until blended.
Add eggs, 1 at a time, beating until just blended after each addition.
Add milk and next 2 ingredients; beat just until blended after each addition.
Beat in baking mix and cinnamon until blended. (Batter will be lumpy).
Pour batter over mixture in skillet. Place skillet on a foil-lined baking tray.
Bake 350° for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen.
Invert onto serving plate, spoon any topping in skillet over cake.
Serve with whipped cream and/or ice cream.
Ingredients:
1 pkg devil’s food cake mix
¼ c water
1 egg
3 Tbsp canola oil
38 Rolo candies
Chopped hazelnuts
Directions:
Combine cake mix, water, egg and oil in a large bowl
Roll rounded teaspoons of dough into balls
Press candy into each; reshape[e balls
Dip tops in hazelnuts
Place 2 inches apart onto greased baking sheet
Bake 350° 8 to 10 minutes or until tops are cracked
Cool 2 minutes before removing from pans to wire racks
Store in an airtight container
Ingredients:
¾ cup butter, softened
1/3 cup confectioners’ sugar
1 ½ cup all purpose flour
½ cup crisp rice cereal
Filling:
4 eggs
1 ½ cup sugar
1 cup coconut
1/3 cup orange juice
¼ cup lemon juice
2 Tbsp lime juice
2 Tbsp all purpose flour
3 tsp grated orange peel
2 tsp grated lemon peel
1 ½ tsp grated lime peel
Confectioners’ sugar
Directions:
In a small bowl, cream butter and confectioners’ sugar until light and fluffy; gradually beat in flour until crumbly. Stir in cereal. Press into a greased 13 X 9-in. baking pan.
Bake at 350° for 18-22 minutes or until lightly browned.
Meanwhile, in a large bowl, beat the eggs, sugar, coconut, juices, flour and peels until frothy.
Pour over the hot crust. Bake for 18-22 minutes or until lightly browned.
Cool on a wire rack. Dust with confectioners’ sugar; cut into bars.
Store in the refrigerator.
