Cakes/Cupcakes

Instructions

1. Combine flour, baking powder, baking soda, cinnamon and salt in a medium bowl, set aside.
2. In a large bowl, beat the egg and sugar until thick and lightened to a cream color. About 2 minutes.
3. Add the oil and 2 tsp of vanilla until blended.
4. Mix in the sour cream to the mixture slowly. Mix until smooth.
5. Pour into 24 regular muffin size tins lined with cupcake liners.
6. Bake at 350F for 18-23 minutes. Cool completely.
7. Prepare frosting by combining butter, cream cheese and vanilla in a large bowl. Beat on low speed until smooth about 1 minute.
8. Add the powdered sugar and cinnamon, mixing until smooth about 1 minute. Then beat on medium speed about 1 minute to lighten the frosting.
9. Spoon into piping bag and frost cupcakes as desired. Sprinkle with cinnamon and sugar.

Instructions

1. Coat bottom and sides of a 15 x 10 jelly roll pan with cooking spray and line with foil on top.
2. Coat foil with cooking spray.
3. Beat eggs at medium speed in a mixer for 5 minutes or until thick and lemon colored.
4. Gradually add sugar beating until combined.
5. Combine flour and next 6 ingredients to the egg mixture, beating well.
6. Combine pumpkin, pecans and 1 tsp of lemon juice gradually to the mixture.
7. Spread batter evenly into pan. bake at 375F for 15 minutes.
8. Sift 1/2 cup of powdered sugar on a 15 x 10 dish towel.
9. Run a knife around the edges of the pan to loosen cake and turn out on to the towel.
10. peel off foil and roll up towel and cake together and let it cool in that shape.
11. Beat cream cheese and butter at medium speed in mixer until creamy. Gradually add the remaining cup of powdered sugar and beat until smooth. Tip: Cover your mixer with a wet dish towel while mixing the powdered sugar in to avoid powder from dusting out of the mixing bowl.
12. Stir in vanilla and 1 tsp of lemon juice into the cream cheese and powdered sugar mixture. Option: Add 1/2 cup of chopped pecans to icing mixture for more texture.
13. Unroll cake once it has cooled and remove towel. Spread cream cheese mixture on the cake leaving a 1-inch border around the cake.
14. Re-roll cake and place seam side down. Garnish with powdered sugar and chopped pecans. Can use chocolate covered pecans or cinnamon pecans for an alternate option.

Instructions

1. Mix dry ingredients in a mixing bowl.
2. Blend shortening, milk, eggs, bananas in blender until smooth, then pour in dry mix.
3. Add nuts with a small amount of flour to keep nuts from settling.
4. Pour into a greased, wax paper lined loaf pan.
5. Bake at 350F for 1 hour.

Instructions

1. Beat yolks until light, gradually beating in the sugar.
2. Beat until very light and fluffy.
3. Sift dry ingredients together 3 times, while cooking the milk and butter slightly.
4. Add milk to egg and sugar mixture, beating well.
5. Add vanilla.
6. Add about 1/4 of the dry ingredients at a time, sprinkling over surface of batter with mixer at low speed.
7. Blend thoroughly, but do not over mix.
8. Fold in the melted butter with a rubber scraper until no streaks of butter remain.
9. Quickly pour into two 8-inch square pans which have not been greased.
10. Do not grease the sides of the pans.
11. Have rack low in oven and bake at 350F for 50 minutes or until done.
12. Invert on rack until cold.
13. Be sure cake tests done or it may drop from sides of pan before cooking.
14. For frosting: Brown the butter slowly in a saucepan.
15.  Add the sugar, water, and cream.
16. Mix until nice and smooth.
17. Blend in vanilla.
18. Ice the cake as you please.

Instructions

1. Cake: Add cake ingredients in order and mix 1 egg at a time.
2. Bake at 325F for 45 minutes in a greased Bundt pan.
3. Icing: Bring oleo and milk to a boil, pour over sugar.
4. Add vanilla and mix.
5. Pour over warm Bundt cake to glaze.

Instructions

1. Bake cake in 9 x 13 in pan, according to directions.
2. Let cool.
3. With a wooden spoon handle, punch 12 holes in the cake all over.
4. Pour can of condensed milk over the cake.
5. Crush the candy bars in a Ziploc bag, spread evenly over cake and milk, saving some of the candy for garnishing.
6. Add whipped topping.
7. Garnish with leftover candy crumbs and drizzle with chocolate syrup, refrigerate.

Instructions

1. Preheat the oven to 400°F. Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups.

2. To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in the sugar and flavor. Set aside.

3. To make the muffin batter: In a medium-sized bowl, whisk together the dry ingredients.

4. In a small bowl, whisk together the eggs, water, and oil.

5. Stir the wet ingredients into the dry ingredients.

6. Fold in the grated carrots, stirring to combine.

7. Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom.

8. Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here.

9. Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4" to 3/8" of the top of each muffin cup. But don't try to use all the batter; unless you have particularly deep cups, you'll have about 1/3 cup batter left over. Bake it in a separate custard cup, if desired.

10. Sprinkle the tops of the muffins with coarse white sparkling sugar, if desired.

11. Bake the muffins until a toothpick inserted into the cake part of one (not into the cream cheese filling) comes out clean, about 20 minutes. The tops of the muffins will feel firm to the touch.

12. Remove the muffins from the oven, and as soon as you're able to handle them, transfer them to a rack. If you serve the muffins warm, the filling will be molten. If you wait for them to cool, it'll firm up.

Instructions

1. Preheat the oven to 350F.
2. In a bowl, combine the flour, sugar, baking soda, and salt.
3. Beat the egg, buttermilk, and vanilla in a second bowl.
4. In a saucepan, boil the Coca-Cola and cherry syrup gently for five minutes.
5. Melt in the butter and cocoa powder.
6. Pour into the dry ingredients, stir well with a wooden spoon, and then add the liquid ingredients, beating until everything has blended.
7. Pour into the cupcake pans and push a cherry into the center of each cupcake.
8. Bake for 15 minutes or until a cake tester comes out clean.
9. When cool, drizzle over the Cola icing and let dry.
10. Top with cherry buttercream and a cherry.

Instructions

1. Cake: Preheat oven to 350F.
2. Coat the bottom and edges of 13 x 18 x 1 bakers sheet with butter then add a layer of parchment paper to the bottom.
3. Dust it with flour, tapping out the excess.
4. Use an electric mixer to mix all dry ingredients.
5. Combine eggs, buttermilk, coffee, oil and vanilla in a measuring cup and beat lightly with a fork.
6. Add milk mixture to dry mixture and mix for 2 minutes on medium speed.
7. Divide batter evenly among the prepared pan. (Batter will be thin)
8. Bake for 20 minutes and rotate pan.
9. Continue to bake until toothpick inserted comes out almost clean, about 5 minutes.
10. Cool on wire rack in pan until completely cool.
11. Filling: Place marshmallows on cookie sheet lined with parchment paper and sprayed with nonstick cooking spray.
12. Place on lower rack of oven and broil marshmallows until nice and brown on top, between 30-60 seconds.
13. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (watch closely)
14. In an electric mixer fitted with paddle attachment, combine butter and powdered sugar on low until blended, about 1 minute.
15. Add vanilla and mix on medium-high for about 3 minutes.
16. Add marshmallow cream and toasted marshmallows and mix on low for about 1 minute. (This is enough filling to fill the middle of the cake)
17. Raspberry Buttercream: Wipe the bowl of an electric mixer with a paper towel and lemon juice, to remove any trace of grease.
18. Add egg whites and sugar and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160F, or if you don't have a candy thermometer, until the sugar has completely dissolved, and the egg whites are hot.
19. With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes) Don't begin to add butter until the bottom of the bowl feels neutral and not warm.
20. Switch over to paddle attachment and with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky-smooth texture (If it's too runny refrigerate about 15 minutes and continue mixing with paddle until it comes together)
21. Add vanilla and salt continuing to beat on low speed until well combined.
22. Add raspberry puree to taste of fresh raspberries in small increments, and blend until combined.
23. Add small amount of pink food coloring and mix.
24. Ganache: Place the chocolate into a medium bowl.
25. Heat the cream in a small saucepan over medium heat and bring just to a boil.
26. The quickly remove from the heat and pour over the chopped chocolate. Let sit for 1 minute and whisk until smooth.
27. Allow the ganache to cool slightly before pouring over cake.
28. Start at the center of the cake and work outward.
29. Assembly: Chill sheet cake in freezer for 30 minutes or refrigerate for several hours.
30. The cake will be a bit sticky but should not be soft and fragile. If so place in freezer again until firm.
31. Using a sharp, serrated bread knife, cute the cake in half, then cut the halves in half.
32. Place the 1st layer face up on platter or cake plate and spread 1/2" thick layer of buttercream on top.
33. Repeat this step with the other cake layers and buttercream ending with your final cake layer face down.
34. Cover with plastic wrap loosely and chill about 15 minutes in freezer or 30 minutes in refrigerator.
35. Coat cake with thin layer of buttercream using a small offset spatula for the top and a straight offset spatula for the sides or a metal bench scraper.
36. Chill cake about 30 minutes or in the freezer 10-15 minutes to set buttercream.
37. Using cleaned tools, add a thick layer of buttercream on top of the cake, working it over the edges and then finish the sides and chill for 15 minutes to set the buttercream.
38. Drizzle your warm ganache over the top of your very chilled cake so it seeps down the sides. Be careful not to use too much or you will lose your pink cake underneath.
39. Add any topping or sprinkles you would like!
40. Keep refrigerated but serve room temperature.

Instructions

1. Cake: Preheat oven to 350F
2. Butter and flour two 8 or 9 inch round cake pans
3. In a mixing bowl, whisk together the flours, baking powder, salt and cinnamon. Set aside.
4. Cream together butter and sugar until fluffy and pale in color.
5. Beat the eggs in one at a time, fully incorporating each egg and scraping down the bowl between each addition. 
6. Beat in the vanilla.
7. Add 1/3 of the milk, beat to incorporate, then 1/3 of the flour, again beating to incorporate.
8. Repeat this process, scraping down the bowl as necessary, until all of the milk and flour are added and mixed in evenly.
9. Divide the batter evenly between the two cake pans and bake, rotating midway through, for about 35 minutes or until the cake tests done.
10. Let the cakes cool in the pan on a rack for 5 minutes before turning out onto the racks to finish cooling.
11. Frosting: Beat together the butter, brown sugar, and cinnamon until fluffy and pale in color.
12. Add 6 cups of the powdered sugar and the vanilla extract and beat, starting on low and moving up to high, until it's fully incorporated.
13. Scrape down the bowl and add the half and half.
14. Beat to incorporate again.
15. Add another 2 cups of the powdered sugar and beat, starting on low and moving up to high until fully incorporated.
16. Check the consistency of the buttercream, if it needs to be thicker, add the remaining powdered sugar. if it's too thick, add more half and half a teaspoon at a time, beating after each addition, until it reaches the consistency you like.
17. Assembly: Level out your cooled cakes and cut each into two even layers.
18. Place one layer on a cake plate then add a layer of buttercream, spreading to the edges and evening as you go. Repeat with the remaining layers.
19. Frost the top and sides of the cake with the remaining buttercream.
20. Cover and refrigerate for at least an hour before slicing.
21. Store leftovers tightly covered in refrigerator.

Instructions

1. Preheat oven to 350F and spray a 9 x 13 baking dish with nonstick cooking spray.
2. In a medium bowl, combine all the cake ingredients except for the chopped pecans and mix well.
3. Then stir in 1/2 cup chopped pecans.
4. Pour batter into greased baking dish.
5. Bake for about 40 minutes. Cake should spring to the touch and be golden brown.
6. For the sauce, in a small pot over medium heat, melt 2 tbsp of butter.
7. Pour in can of sweetened condensed milk with the melted butter and stir.
8. Continue to stir until heated thoroughly, then add 1/2 cup chopped pecans and stir and remove from heat.
9. Then spoon the sauce over individual slices of cake or pour it over the whole cake.

Instructions

1. If using box cake mix, bake the cake according to package instructions, set aside, and allow cake to cool completely and skip to number 10 instruction.
2. If making cake from scratch: preheat oven to 325F
3. Grease and lightly flour a 13x9 inch cake pan.
4. In a large bowl, whisk together dry ingredients.
5. Stir in coffee (or Kahlua and coffee mixture), oil, and buttermilk and mix just until combined.
6. Add eggs and vanilla and mix until combined.
7.  Pour batter into prepared baking pan.
8. Bake on middle rack for 20 minutes. 9May need more or less time)
9. Remove cake from oven and allow to cool completely and set aside.
10. Remove Oreos from package and place into a food processor fit with an "S" blade. May need to process in batches depending on the size of the food processor. If you don't have a food processor, place cookies into a Ziploc bag and roll cookies into crumbles with a rolling pin.
11. Process until the mixture resembles coarse crumbles. Set aside.
12.  In a medium bowl, whisk together milk and pudding. Set aside in the refrigerator to solidify.
13. in the bowl of a standing mixer, or with a hand-held mixer in a large bowl, cream together butter and cream cheese.
14. Beat until well combined and smooth.
15. Add powdered sugar and beat until smooth.
16. Remove pudding from refrigerator and add green food coloring to pudding and mix well until combined. Add more food coloring and mix until pudding is the color of your liking.
17. Add pudding to the butter/cream cheese mixture (make sure it is set before adding) and beat on low speed to combine.
18. Fold in cool whip until the mixture is homogenous. You may add more food coloring here to achieve color of your liking but be sure to fold in the food coloring, do not whip or stir.
19. Assembly: Layer 1/3 of cake that has been crumbled into pieces at the bottom of a deep glass serving bowl or cake bowl.
20. Pour 1/3 of the pudding mixture on top of the cake pieces and spread until it is level.
21. Sprinkle 1/3 of the Oreo crumbs on top of the pudding layer in an even layer.
22. Repeat the previous 3 steps, two more times to achieve 3 layers of each (cake, pudding, Oreos) ingredient.
23. Gummy worms can be added to each layer or only add some to the top.
24. Be sure the final layer is cookie crumbs!
25. Refrigerate overnight before serving to allow flavors to combine and develop. Enjoy!

Instructions

1. Microwave chocolate in a glass bowl at High for 1 minute or until melted, stirring once.
2. Beat butter and sugar at medium speed with an electric mixer until fluffy.
3. Add eggs, 1 at a time, beating just until yellow disappears.
4. Add cooled chocolate and vanilla extract, beating until blended.
5. Combine flour, baking soda, and salt and add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
6. Beat at low speed just until blended after each addition.
7. Pour batter into 3 greased parchment paper-lined 9-inch round cake pans dusted with cocoa powder.
8. Bake at 350F for 21 to 22 minutes or until a wooden toothpick inserted comes out clean.
9. Cool in pans10 minutes.
10. Remove cake layers to wire racks and cool completely.
11. Chocolate Truffle Filling: Microwave chocolate and butter at High 1 minute or until melted, stirring once.
12. Stir in whipping cream.
13. Gradually add powdered sugar, stirring until blended and smooth.
14. Ganache: Microwave chocolate and whipping cream in a medium glass bowl at High 1 minute or until melted and smooth, stirring once.
15. Spread chocolate truffle filling between layers of cakes, reserving 1/4 cup Ganache, spread remaining Ganache on top and sides of cake.
16. Break cookies into long pieces.
17. Line sides of cake with cookies.
18. Spoon reserved Ganache on top center of cake.
19. Place broken cookie pieces into mound of Ganache.
20. Optional: You can add on your favorite chocolate candy pieces on top to decorate more if you like. Wrap a ribbon around the cake cookie pieces and tie into a bow for a super cute display!

Instructions

1. In a large mixing bowl, combine the softened cream cheese, heavy cream, granulated sugar, and vanilla.
2. Use an electric mixer to beat the ingredients together until smooth and well combined.
3. Place 1/3 of the Ritz crackers on bottom of a greased 8 x 8 baking dish.
4. Top with 1/3 cream cheese mixture.
5. Top with 1/3 caramel sauce on top (just drizzle over)
6. Repeat this for two more layers, until all ingredients are used.
7. Cover the baking dish with plastic wrap and refrigerate the cake for at least 4 hours, or preferably overnight.
8. This will allow the Ritz crackers to soften and the flavors to mingle together.
9. Prior to serving you can garnish the cake with additional salted caramel sauce, whipped cream, or crushed Ritz crackers, if desired.

Instructions

1. Preheat oven to 350F.
2. Grease 9" x 11" baking dish.
3. In a large bowl, combine cake mix, coconut frosting, eggs, oil, and milk and beat with an electric mixer until well blended.
4. Stir in pecans and pour batter into prepared baking dish.
5. Bake until toothpick inserted comes out clean about 30-40 minutes.
6. Remove cake from oven and using handle end of wooden spoon poke holes all over the cake.
7. Set aside while you work on the sauce.
8. In a saucepan on medium heat melt butter. 
9. Add condensed milk and stir well.
10. Bring to a simmer then stir in chopped pecans.
11. Be careful not to scorch.
12. Remove from heat and pour sauce slowly over cake, letting it run down into the holes and down sides.
13. Let cool before slicing and serving.

Instructions

1. Preheat oven to 400°. Lightly spray an 8-well cast-iron wedge pan with baking spray with flour.
2. In a large bowl, whisk together flour, granulated sugar, and 1 teaspoon zest. Using a pastry blender, cut in cold butter until mixture is crumbly. Gently stir in ⅔ cup blueberries. In a small bowl, whisk together ⅓ cup buttermilk, egg, and vanilla. Make a well in center of flour mixture; add buttermilk mixture, stirring until moistened. Add remaining 2 tablespoons buttermilk, if needed. (Dough will be sticky.)
3. Turn out dough onto a lightly floured surface. Using floured hands, pat dough into a 7-inch circle. Cut into 8 wedges. Place dough in prepared wells, pressing into place.
4. Bake until golden brown and a wooden pick inserted in center comes out clean, about 18 minutes. Let cool in pan for 10 minutes. Run a knife between shortcakes and edges of pan; gently remove. Let cool on a wire rack for 30 minutes.
5. In a small bowl, whisk together confectioners’ sugar, lemon juice, and remaining ¼ teaspoon zest. Drizzle glaze over shortcakes. Serve with Creole Cream Cheese Whipped Cream and remaining 3 cups blueberries. Garnish with zest, if desired.

Creole Cream Cheese Whipped Cream

1. Place a medium bowl and mixer beaters in refrigerator until very cold.
2. Whisk cream cheese until smooth. Add cream cheese, cream, and sugar to chilled bowl, and beat with a mixer at high speed until thickened. Serve immediately.