Cinnamon Bread

I found this recipe online. So yummy. Jeff and Sadie ate one whole loaf today.

1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk (or 2 cups milk, plus 2 TBS lemon juice)
4 cups flour
2 tsp baking soda

Cinnamon/sugar mixture

2/3 cup sugar
2 tsp cinnamon

Preheat oven to 350. Cream together butter, 2 cups sugar and eggs. Add flour and baking soda, alternating with the milk.

Grease two loaf pans. Fill each loaf pan halfway with batter, then sprinkle part of the cinnamon/sugar mixture on top. Cover with remaining batter and finish off with the rest of the cinnamon/sugar mixture.
Swirl with a knife.

Bake for 45-50 minutes and let cool before removing from pan.

Peanut Butter Chocolate Chip Cake

OK, disclaimer. This is not my picture. I got it from this site, where I also got the recipe. I took a picture, I swear, but it wasn't on my camera this morning! This recipe has chocolate peanut icing, but I didn't have heavy cream, so I made my chocolate glaze and it was heavenly!

2 ounces unsalted butter (about 1/4 cup)
1 cup all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup tightly packed brown sugar
3 ounces creamy peanut butter
1 large egg
1 egg yolk
1/4 cup sour cream
1/4 cup hot water
1/2 tsp vanilla extract
1/2 cup chocolate chips (I eyeballed and know I put in more than that- hee hee)

Preheat oven to 325.

Grease 9x 13 pan. Set aside.

Combine flour, baking powder, baking soda and salt.

Mix together brown sugar, peanut butter and butter for 2 minutes. Add egg and egg yolk and mix for another 2 minutes. Scrape down sides of bowl and mix for 1 more minute.

Add half of the flour mixture and mix until incorporated. Then add sour cream. Mix for 20 seconds. Gradually add remaining flour mixture. Add the water in a slow steady stream and mix for 30 seconds. Add vanilla and mix. Add chocolate chips and stir by hand to finish mixing.

Pour cake batter into pan and spread evenly. Bake for 22 minutes. Let cool and top with chocolate icing, or the one listed in the recipe link if you so desire.

Better Than Sex Cake

1 Chocolate Cake Mix (plus ingredients to make the cake)
1 jar Caramel ice cream topping
1 can sweetened condensed milk
1 bag Heath Toffee Bits
1 carton Cool Whip

Make cake per box instructions. When cake is done, take out of oven and poke holes with back of wooden spoon. Pour sweetened condensed milk evenly over the cake. Let is settle. Then, pour caramel topping over the cake (I heated mine up to make it easier). Sprinkle a little of the Heath bits over the cake, if desired (I desired). Put cake in fridge for 1-2 hours. When ready to serve, spread Cool Whip over the cake and sprinkle with Heath Toffee Bits.

This cake is better if it sits overnight.

Vanilla Sour Cream Pound Cake

3 cups granulated sugar
1 cup butter
6 eggs, separated
2 teaspoons vanilla
1 cup sour cream
3 cups all-purpose flour, sift before measuring
1/4 teaspoon baking soda
1/4 teaspoon salt

Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla and sour cream. Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1 1/2 hours or until cake tests done.

Hot Fudge Molten Cake

In a mug or bowl:

1/2 cup Betty Crocker Double Chocolate cake mix
Add 1/3 cup water, stir until blended.
Add 3 tsp hot fudge sauce (Mrs. Richardson's)

Microwave for 95 seconds. Put scoop of vanilla ice cream on top and add Hershey's syrup or Magic Shell.

Tasty. Tasty. Tasty. Oh, so easy!!

Lemonade Party Cake

1 box Betty Crocker® SuperMoist® lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1can (6 oz) frozen lemonade concentrate, thawed
3/4 cup powdered sugar

1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.
2. Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
3. Make 2 cups homemade whipped topping and frost cake.

Pumpkin Angel Food Cake

This sounds so good and I am gonna have to try it!!

Cake
1box Betty Crocker® white angel food cake mix
1tablespoon Gold Medal® all-purpose flour
1 1/2teaspoons pumpkin pie spice
3/4cup canned pumpkin (not pumpkin pie mix)
1cup cold water

Ginger-Cream Filling
1pint (2 cups) whipping cream
1/4cup powdered sugar
1tsp ground ginger

1.Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.

2.Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.

3.In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.

High Altitude (3500-6500 ft): Bake 47 to 52 minutes(you utah ppl)

Sour Cream Pumpkin Bundt Cake

I made 3 of these this past weekend, one for the school carnival, one for home and one for work. It was so good. The 3rd one I made I left off the icing and just sprinkled powdered sugar and it was just as good. Also, left out the streusel step, we liked it better without it. Let's just say....all the cakes are gone already. And.....it makes your house smell wonderful.

A surprise filling of brown sugar streusel makes this pumpkin-flavored cake a special treat. Save a bit of icing for drizzling over each serving of this wonderful cake!

STREUSEL:
1/2 cup packed brown sugar1 teaspoon ground cinnamon1/4 teaspoon ground allspice2 teaspoons butter

COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.

CAKE:
3 cups all-purpose flour

1 tablespoon ground cinnamon

2 teaspoons baking soda

1 teaspoon salt

2 cups granulated sugar

1 cup (2 sticks) butter, softened

4 large eggs

1 cup LIBBY'S® 100% Pure Pumpkin

1 container (8 oz.) sour cream

2 teaspoons vanilla extract

PREHEAT oven to 350°F. Grease and flour 12-cup Bundt pan.

COMBINE flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

TO ASSEMBLE: SPOON half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.

BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.

GLAZE:
COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

Estimated Times: Preparation - 12 minutes; Cooking - 55 minutes.
Yields 12 to 16 servings.

Banana Cake

I had a few ripe bananas, so I made this today.

2 1/3 cup flour
1 2/3 cups sugar
1 1/4 cup mashed bananas
2/3 cup shortening
2/3 cup milk
3 eggs
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 tsp salt

Heat oven to 350. Grease and flour 9 X 13 pan. Beat all ingredients on low speed for 30 seconds. Scrape sides of bowl and then beat on high for 3 minutes. Pour in to pan and bake for 45-50 minutes.

I frosted it with Buttercream frosting. I wanted to make cream cheese, but I just used what I had in the house.

Jello Cake

1 white cake mix
1 pkg jello any flavor (cherry and raspberry work best)
1 carton Cool Whip

Make cake per box instructions. Let cool. Poke holes in cake with a fork. Make jello per box instructions. Pour over cake. Cover cake with Cool Whip and store in the fridge.

This is a great summer treat.

(This is Jeff's recipe)

Mom's Pound Cake

2 3/4 c. Sugar
1 1/4 c. Butter softened
1 tsp. Almond or Vanilla extract
5 Eggs
3 c. Flour
1 tsp Baking Powder
1/4 tsp. Salt
1 c. Milk

Oven 350' grease and flour bundt pan

set aside dry ingredients in separate bowl. Beat sugar,butter, extract, eggs in large bowl for 30 seconds. Beat on high for 5 minutes until fluffy scraping bowl occasionally. On low speed, alternately add dry ingredients and milk, ending with dry ingredients. spread in pan. Bake for 1 hour - 1hour 10 minutes

Oreo Angel Food Cake

You want to make this?

Okay.

The oreo angel food cake is pretty easy to make. First, you take a box of angel food cake mix. Like so...Follow the directions on the box, cause really that might be the only right way to make an angel food cake. After you have mixed it up you want to "fold" in six crushed oreos (I like to crush them before I mix the mix. Sprinkle and fold.

Then put the cake mix into the angle food cake pan - or bundt pan.

Yum-o.

For baking follow the directions on the box (I told you this is pretty simple). When the cake is done you want to let it cool upside down. I find that 2-liter soda bottles work extremely well for this.

Let it completely cool. Don't worry, it's not going to tumble out of the pan...if so that's baker's error - you made that cake wrong (though that's next to impossible, but some people are gifted in accomplishing the next to impossible tasks of this world). Go back and try again.

While you're cake is cooling you want to crush up loads of oreos. I find that my Progressive Nut Chopper works really well with that. Well, as good as a nut chopper can do when "cream" is involved. You may need to help it out by shoving down the oreos with a spoon.

When you are done it should look like this.

When you are sure the cake is done (2 hours seems ample time). Squish it out of the pan (seriously, it's spongy just gently push and tug until the thing comes out), then take a can of white icing and frost it - don't worry if tiny chunks of cake come off in the icing, you won't be able to tell when the oreos are through with it.

Once it is frosting sprinkle your crushed oreos over the icing.

As you can see I like to sprinkle some to garnish the bottom of the cake as well. Use as much or as little as you like, that's your prerogative. OR you could skip that part all together, use some of the crushed ones that you WOULD HAVE mix INTO the cake and sprinkle the edge of the top. Then you can take about 9 or so cookies, cut them in half, and decorate the top. ...Again your prerogative.

See? Told you if was easy.

Strawberry Cake

To start us out I thought it would be nice to go with my first cake that wasn't just a quarter sheet and icing. I have made this cake several times before, and it's one of my favorites because I think it is one of the prettiest cakes and if I can make it look decent I'm sure anyone could. I'm not the most artistically inclined person.

So you take a white mix, add a 6 ounce container of strawberry yogurt, 3 egg whites, 3/4 cup water, 1/3 cup vegetable oil walla.

Put them into two extremely well greased 8 inch round pounds (I don't know about you, but if I don't spray the heck out of them they stick. I hate that, so I spray a lot and they pop out no problem).

Bake (350 for 25-30 minutes) and then let them cool for about ten minutes. Then run a knife between the pan and cake and turn them over onto cooling racks. If you followed my heck greasing advice this should be virtually quick and painless.

While the cakes are cooling I usually cut up the strawberries. I also have to force myself to wait for the cooling process because if I cut them up before I get all antsy while the cakes are cooling and end up attempting all this while they are too warm. First I slice up about three of the bigger strawberries. Slice them thin (as seen below) and put them aside in a bowl.

Then I cut what I call the triangles. I cut a majority of the strawberries this way because they are going to go around the circumference of the cake. Cut off the top, and cut vertically and then horizontally to create four "triangles" from each strawberry.

Then it is time for the first cake to be prepped for icing. Like below. I personally hate having to cut the top off of the cake. It's just asking for trouble with hands like mine, the cake is either going to mess up, or I'm going to be rushed to emergency care with a bloody hand (don't ask me how, I only remember how it won't stop bleeding, I can never figure out how the knife got me). So I like to use plates that dip in slightly and then have the top of the cake facing down, that way it won't be uneven and bulbous when I put the top cake on.

I just take a can of white frosting (usually the regular sized one will work fine, I tend to have some left over) and I frost the first cake like so...

Now it's time for the sliced strawberries. I like to cover as much surface area a possible. I would hate for someone to have to work at getting a strawberry in the middle, there should be ample berry coverage.

Then I put on the top of the cake, with the bottom facing the strawberries (so it's like the cakes are back to back).

Then frost to cover up the gaps and all. Use the frosting liberally, especially cause it kind of seals in the strawberries and their juice (no matter how hard I try they are still a little juicy... I suppose that could be a good thing).

One you have the base on (is that painter talk? Who knows) you are ready to decorate your pallet.

Take the quartered strawberries and line them along the edge of the cake. Just have them all face the same direction and spin the plate around as needed.

Then for kicks I like to put a strawberry arrangement on the top. It changes between different arrangements. Today's is one of the small cute strawberries (whole) flanked by two quarter strawberries.

And there's the cake! Hope you enjoyed and hope you have fun making it! Next week is the Oreo Angel Food cake.