Tag Archives: baking

Lemon Lime Cupcakes

Posted on September 21, 2012 by Ruthanne

Refreshing lime cupcakes topped with lemon butter cream- SO easy and fun!!

I just can’t say goodbye to those summer flavors and colors….I know I should be sharing my apple and pumpkin recipes with you, but these just make me so happy!!  The tart and the sweet….lime green and yellow….if you are missing summer already these are the perfect remedy this weekend!

INGREDIENTS:

  • One boxed white cake mix
  • Oil, eggs and water to make mix according to box
  • 1 small box(3 oz) of lime jello
  • 2 sticks of salted butter
  • 2 sticks of unsalted butter
  • 3 c. powdered sugar
  • 3 t. lemon extract
  • 1 t. vanilla extract
  • Yellow food coloring (to desired shade)

DIRECTIONS:

  • Make cake according to directions on box, but add lime jello before mixing.
  • Pour into 24 lined cupcake tins and bake according to package.
  • Cool cupcakes completely.
  • Make frosting by combining butters (softened), powdered sugar, lemon and vanilla extracts and coloring in a large bowl and beating on high until light and fluffy.
  • Pipe frosting onto cupcakes (watch this video for techniques)
  • Decorate as desired.  I topped with heart sprinkles and sour fruit heart candies, but I thought it might be fun to top with course salt and a cute straw and call them Margarita cupcakes!  Be creative!

 

My thoughts:  These are so easy.  Because they use Jell-O, the flavor possibilities are incredible.  Raspberry and Lemon?  Peach?  If you want a really easy twist on a plain cupcake these are your recipe!  Enjoy!!!  ~r

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Candy Surprise Cake!

Posted on September 16, 2012 by Ruthanne

Imagine the moment you cut into a cake and pull that first piece out.  Now imagine a waterfall of candy pouring out of the center of the cake.  Every child’s dream come true!  This recipe was inspired by a conversation at work; my friend Mary was telling us how she liked to surprise her kids with candy-filled cakes on their birthdays.  She used a variety of candies and one time actually filled the cake with runny orange frosting and called it a volcano!  I loved the idea and decided to bake my cake in a bowl to make it tall enough to fill (Mary used layers).  What a fun idea for the upcoming Halloween season- the possibilities are as endless as the candy on the shelves!  Here’s how it was made:

INGREDIENTS:

  • One boxed cake mix (any flavor you’d like- I used confetti)
  • Water, eggs and oil to make mix according to box
  • Candy to fill center of cake (I used Skittles and it took about 1 1/2 cups of candy)
  • 1 stick of salted butter
  • 1 stick of unsalted butter
  • 1 1/2 c powdered sugar
  • 1 t. clear vanilla flavor
  • Sprinkles to decorate with if desired.

DIRECTIONS:

  • Preheat oven to 325 degrees.
  • Prepare cake according to package and pour into a greased and floured 2 quart glass bowl (I used my 2 Quart Batter Bowl from Pampered Chef)
  • Bake at 325 degrees for 1 hour and 10 minutes- or until a cake tester inserted into the middle comes out clean.
  • Cool for 15 minutes.
  • Run a knife around edges to loosen, and gently tip out onto a wire cake rack to cool completely.
  • Once cool, trim flat edge even and set on serving plate with dome side up.
  • Cut a round opening in the top of the cake, gently pulling the cake out.  Keep the top layer, but spoon out the core, leaving about an inch of cake at the bottom.

  • Gently pour candy into the center of the cake and place the top back on (like a pumpkin!)
  • Make frosting by beating softened butters, powdered sugar and vanilla on high until light and fluffy. 
  • Frost cake and decorate as desired.

  • Cut a slice and watch the smiles start!

My thoughts:  This is SO much fun to cut into and serve- it made everyone laugh when the skittles started pouring out!  It serves up messy (be prepared to scoop skittles out for each serving).   The Skittles started to get soft inside the moist cake eventually- they still tasted great- but if you want them fresh just serve this within a few hours of making it.  You’ll want to think this through for other candy types as well.  I’m guessing most would be best served right away.  Believe me— it is worth the surprise factor!!!!  Enjoy!!!! -r

9-24-12 My friend Angie from the Czech Republic just sent this picture of her cupcakes using this recipe:

SO fun!  Great job Angie!!  If you want to try a cupcake version of this cake, save some time with a Cupcake Corer to remove the centers!


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Cinnamon Roll Cupcakes

Posted on September 8, 2012 by Ruthanne

These rich cupcakes, topped with vanilla buttercream frosting, have a gooey cinnamon roll filling that will leave you wanting cupcakes for breakfast every morning!  These are an absolutely perfect treat for a breakfast party or a brunch!

(makes 24 cupcakes)

INGREDIENTS:

  • One boxed yellow cake mix (with oil, water and eggs to make according to package)
  • 1 c. heavy whipping cream
  • 2 T. ground cinnamon
  • 6 T.  packed brown sugar
  • 3 1/2 c. powdered sugar (divided)
  • 2 sticks of unsalted butter, room temp
  • 2 sticks of salted butter, room temp
  • 2 T. clear vanilla flavoring

DIRECTIONS:

  • Make your filling first so it can cool while your cupcakes bake.
  • Place whipping cream, cinnamon and brown sugar in a large saucepan and bring to a boil, stirring constantly.  Set aside to cool (you can place this into the refrigerator if you want to speed the cooling process along.)
  • Make 24 cupcakes according to the directions on whatever box mix you choose  to use. (I like Duncan Hines)
  • Use a small paring knife to cut a small cone out of the top of each cupcake.

  • Finish the filling by adding 1/2 cup of powdered sugar to the (cooled!) cinnamon/brown sugar/cream mixture.
  • Beat on medium speed until well combined and creamy.
  • Place filling in a zip-top bag, clip a corner and pipe filling into each of the cone-shaped holes on the top of each cupcake.  You should have some filling left at the end- set this aside to drizzle on the top after frosting.
  • Make your buttercream frosting by placing all 4 sticks of  (softened) butter, 3 cups of powdered sugar and the vanilla in a large mixing bowl and beating on high until very light and fluffy.
  • Clip a corner of a zip top bag, place a decorating tip in the corner, fill the bag with frosting, zip it shut and pipe frosting over cupcakes, covering up the filling (check out this video if you need help piping frosting).
  • Drizzle the remaining filling over the top of each cupcake and sprinkle each with just a little cinnamon.

These cupcakes are best served shortly after they are made (like cinnamon rolls are!)  If you need to make them in advance, keep them refrigerated (because of the cream filling).  Be sure to let the cupcakes come to room temperature before you serve them or your buttercream will be hard.

My thoughts:  You know when restaurants indicate on a menu that a dish is one of their signature dishes and *hint hint* you should try it?  This is one of those recipes for this blog.  These are one of my very favorite creations thus far.  Now, I have to qualify that with this: I LOVE cinnamon rolls- especially big gooey ones, and I love frostings and fillings.  These cupcakes have gotten rave reviews with everyone I know.  The only negative comments I’ve heard have been from people who say there’s too much frosting/filling.  If you are the sort that scrapes frosting off things anyway, my recommendation is to cut the frosting recipe in half.  As for me…bring on the gooey sweet happiness!!!  I really REALLY hope you get a chance to try these –if you do, let me know what you think!  Enjoy!  -r

9-24-12 I’m adding to this post because my friend Megan just told me about a really cool time-saver—a cupcake corer!!! (honestly, what will they think of next….!)  I just ordered it and I’ll let you know what I think.  If you want to check it out yourself click here: Cupcake Corer.  So fun…!

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Coconut Lemon Drop Cookies

Posted on September 4, 2012 by Ruthanne


These crunchy little cookies are full of sweet coconut and tart lemon drop flavor- yum!!!

INGREDIENTS:

  • 12 T. (1 and 1/2 sticks) butter -room temp.
  • 1/2 c. sugar
  • 1 t. vanilla extract
  • 6 t. lemon juice
  • 1 1/2 c. flour
  • 1 c. finely crushed cornflakes
  • yellow food coloring (to desired shade)
  • 1 c. shredded coconut
  • 1/2 c. Wilton’s candy melt in white chocolate
  • 15 lemon drops (or other lemon-flavored hard candy)

DIRECTIONS:

  • Heat oven to 250 degrees.
  • Place 1 c. shredded coconut on a small cookie sheet and place in oven for 10-15 minutes until it is dried and crunchy— not browned– just dry and crunchy.  Remove from oven and cool.
  • When coconut is cool, use your hands to crush it up  into smaller pieces, set aside.
  • Heat oven to 350 degrees.
  • Line two cookie sheets with parchment paper.
  • Cream sugar and butter together, add vanilla.
  • Add lemon juice, food coloring, flour and coconut, beating until well combined.
  • Add crushed cornflakes and mix (use clean hands if you want!) until well combined.
  • Use a small cookie scoop to spoon batter onto parchment paper. Press tops down a little to make the cookie flat on top.
  • Bake at 350 degrees for 12-16 minutes.
  • Allow cookies to cool.
  • Crush candies in a small zip-top bag using a hammer.
  • Melt Wilton’s candy melts in a small bowl in the microwave in 30 second increments until smooth and completely melted.
  • Spoon melted white chocolate into a zip top bag, clip a corner off and drizzle over each cookie.
  • Before chocolate hardens, sprinkle generously with crushed candy.  Allow chocolate to harden and ENJOY!!

My thoughts:  These cookies were really a stretch as far as inventing goes– I was really unsure if they would be any good at all.  They are SO yummy- I’ve had 4 now…(shhh….) I took them to a Labor Day picnic and everyone loved them– especially the “crunchiness”.  Well, everyone but my Uncle Keith who hates coconut….who hates coconut?  Just seems wrong.  Anyway– if you like lemon and candy and coconut and cookies—you are gonna love these little treats!!!!  Enjoy!  -r

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Caramel Fudge Brownies

Posted on August 31, 2012 by Ruthanne

Layers of brownie, soft caramel and fudge make this dessert irresistible!!!
If these brownies look familiar to you, it is because they are the very same recipe as my Mint Creme Brownies but with a thick layer of caramel instead of the mint creme.  I love these brownies because they hold together so well and are so chocolatey and rich- the sky is the limit as far as different toppings you could layer on top of them, but here’s a recipe for caramel:
INGREDIENTS:
BROWNIE:

  • 1c. butter
  • 2c. sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 1/2c. cocoa
  • 1/2tsp. salt
  • 2 c. flour
  • 1c. milk
  • 1 c. chopped pecans (optional)

CARAMEL:

  • 32 Kraft caramels (unwrapped)
  • 1/2c. butter
  • 1 (14 oz.) can of sweetened condensed milk.

FUDGE GLAZE:

  • 12oz. semi-sweet chocolate chips
  • 12 T. butter (do not substitute margarine here!)

DIRECTIONS:
BROWNIE:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between).
  • Spread evenly in greased jelly roll pan.
  • Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
  • Cool.  

CARAMEL:

  • Place unwrapped caramels, butter and sweetened condensed milk into a saucepan and heat until completely melted.
  • Stir this constantly to prevent scorching (about 6-8 minutes).
  • Gently pour over cooled brownies and spread to edges.
  • Put entire pan in freezer while you make the glaze (10-15 min) to allow the caramel to harden a little.

FUDGE GLAZE:

  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pour over cooled caramel and gently spread evenly over top
  • Chill until top layer is hard and cut into bars.

My thoughts:  The mint creme brownies are one of my favorite desserts— add caramel instead and these are just soft gooey sweet amazingness.  If you want a harder caramel layer just store these in the fridge until you serve them.  Softer caramel?  Leave at room temperature and serve with a fork!   I wish I didn’t have a plate of them left in my kitchen….they are calling me….do you hear them??   Enjoy!!! r-

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Mini Cookie Dough Cheesecakes

Posted on August 25, 2012 by Ruthanne


These yummy little cheesecakes have chocolate chips in the crust and adorable little chocolate chip cookies baked right on the top.  A perfect mini party dessert!!

INGREDIENTS: (makes 12 mini cheesecakes)

  • 3/4 c. finely crushed graham crackers
  • 2 1/2 T. melted butter
  • 1/3 c. mini chocolate chips
  • 1 (8oz) bar of Philadelphia Cream Cheese (softened to room temperature)
  • 1/3 c. sugar
  • 1 egg
  • 1/4 t. vanilla
  • 1 tube of refrigerated chocolate chip cookie dough (I use Pillsbury)

DIRECTIONS:

  • Preheat oven to 325.
  • Open tube of cookie dough and using a small melon baller or Mini Cookie Scoop make 12 small cookie balls (about an inch in diameter) and set aside. (You will not use much of the dough for this recipe- which means you can make cookies later!!!)
  • Combine graham cracker crumbs with butter and mix well.
  • Add mini chips, and when well combined, evenly divide into a Mini Cheesecake Pan (make sure you place your metal disks in each cup first!)
  • Press crumbs into bottom of each cup using a Mini Tart Shaper
  • Combine softened cream cheese with sugar and add egg and vanilla.  Beat until smooth.
  • Evenly divide batter into each of the 12 mini cheesecake cups.
  • Place pan on a cookie sheet and bake at 325 degrees for 30 minutes.
  • Remove pan from oven and gently place one cookie dough ball on the top of each mini cheesecake.
  • Return pan to the oven for 10-12 minutes- until cookies are baked on the top of each cheesecake and starting to brown.
  • Remove from oven and cool completely.
  • Refrigerate overnight, remove from pan and ENJOY!!

My thoughts:  It took me two tries to get the cookie dough to bake on the top all cute and pretty.  Its all in the timing.  My first attempt at this recipe, I put the cookie dough on top before the cheesecake was baked.  The cookie dough sank and pushed the cheesecake batter right over the top of the pans, leaving a huge mess!  Putting the dough on near the end of baking worked perfectly.  Lesson?  When at first you don’t succeed, try again! (also, stock up on cream cheese when it is on sale so it doesn’t cost a fortune to experiment!)  I really hope you love these yummy little treats!  Enjoy!!  -r

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Mini Heath Bar Crunch Cakes

Posted on July 19, 2012 by Ruthanne


These mini Chocolate cakes are filled with a creamy Heath Bar filling and covered in a chocolate glaze.

A few weeks ago I posted a Boston Cream Pie recipe using this fun little Mini Cake Pan.  Again, this recipe would work just fine as a regular cake with the cream as a filling between the layers and the glaze poured over the top– but I chose cute over practical and used these pans.  This is the second dessert I’ve done in them and they just turn out beautifully!  Here’s the recipe- it is an easy one!!!

Ingredients:

  • One chocolate cake mix (with oil, water and eggs to make according to box)
  • 2 c. Cool Whip Topping
  • 2 1/2 c. crushed Heath Bars
  • 2 c. semi sweet chocolate chips
  • 1 c. unsalted butter
  • 1 T. corn syrup

Directions:

  • Make glaze 1st:  Melt together chocolate chips, butter and corn syrup.   Place in fridge for at least one hour
  • Preheat oven to 350 degrees
  • Make cake mix according to box
  • Spoon  about 1/2 c. of batter into each Mini Cake Pan
  • Place on cookie sheet and bake at 350 degrees for 18-20 minutes
  • Tip baked cakes on to a cake rack and cool completely.
  • Repeat this process (one cake mix will make 4-5 complete cakes)
  • To make filling, combine Heath bars with Cool Whip topping.
  • Spoon filling in the cavity in each cake.

    • Tip one cake layer on to a second (keeping the fillings in the middle)
    • Remove glaze (it will be pretty thick) from the fridge and frost tops and sides of each cake.
    • Reheat remaining glaze and pour over the top of each cake to make a smooth outer layer (do this on a cake rack over a cookie sheet so excess glaze can drip through).
    • Sprinkle tops of each cake with remaining crushed Heath bars.
    • Chill until glaze is hard.

My thoughts:  I’m a huge fan of heath bars and chocolate together, so this was a dream dessert in my book!  I really like how the white filling is a “surprise” when you cut into the cake.  These are VERY easy to make and put together- my only dilemma was the glaze.  I tried it with the Boston cream Pie recipe and struggled with it then, but it was SO YUMMY that I used it again here.  I didn’t get the smooth finish I was hoping for…sigh.  If any of you have a good smooth glaze that you use– please share!!!!  Enjoy!!! -r

NOTE:  This recipe will be automatically posted for me as I will be out of the country for a few weeks.  I will be unable to answer your questions or respond to your comments during this time– my apologies ahead of time!  I will catch up with all of you when I return!  -r



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Mini Pineapple Upside Down Cakes

Posted on July 5, 2012 by Ruthanne


A fun twist on the traditional pineapple upside down cake– little mini cakes that are so pretty and fun to serve!

The Mini cheesecake pan is back!  I love this Chicago Metallic pan so much!!!  I know lots of you have gotten this pan for previous recipes (Cookie cheesecakes and Frozen S’mores) and love it– so here’s another!  These little cakes could be made in muffin tins- but in the mini cheesecake pan the bottom comes right out and you can keep your toppings in place and pretty– no sticking to the bottom of the pan.  Love it!  Here’s the recipe: so easy!

Ingredients:

  • One boxed white cake mix (plus the oil, water and eggs to make according to box)
  • 2/3c. packed dark brown sugar
  • 1/3c. melted butter
  • 1 (20oz.) can of pineapple chunks
  • 24 maraschino cherries

Directions:

  • Preheat oven to 350 degrees
  • Place disks in the bottom of your Mini cheesecake pan and spray well with non-stick spray.
  • Mix together brown sugar and melted butter.
  • Spoon half of the sugar mixture evenly into the bottom of each cup in the pan (this recipe makes 24 mini cakes, so if you only have one pan you will need to do this in 2 batches).
  • Place one cherry in the center of each cup.
  • Break apart pineapple chunks and place around cherry in each cup.
  • Make cake mix according to box (I used the whole egg method)
  • Spoon half of batter evenly in each cup over cherry and pineapple.
  • Place pan on a cookie sheet (important– these will leak a little!!!)
  • Bake at 350 degrees for about 22-24 minutes.
  • Allow pan to set and cool.
  • Gently push up on bottom disk and remove each mini-cake from pan.
  • Place bottom up on a cake rack and gently remove disk from top (replace any fillings that stick)
  • Wash your sticky fingers and pan and repeat to make 24 cakes (unless you are lucky enough to have two pans- then you can do them all at once!)
  • Allow these to cool completely.  Once they set they hold together beautifully- they are just a little fragile when they are still warm.

My thoughts: Well, I hate cooked fruit.  I have to admit that I didn’t try these.  I did, however, enlist many friends and coworkers in the tasting process and got a unanimous thumbs up on them.  They are (of course!) more work than just a regular cake.  They are sticky and the toppings slide off a bit and I wished I had 2 pans so that I could do them all at once.  I’m thinking of getting a second one…. the end result was so cute and so much more fun than just a plain cake though.  I really like that everyone gets pineapple and a cherry.  Enjoy!!!!!!!  -r

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Mini Boston Cream Pies

Posted on June 28, 2012 by Ruthanne


These miniature Boston Cream Pies are the CUTEST treat!  Covered in chocolate glaze with a surprise yummy filling in the middle, these are sure to make you and your family smile!

When you are as obsessed with desserts as I am, you get really fun kitchen presents!  For my birthday last year, my friend Angie got me the most adorable Mini Cake Pan ever.  They are made by Wilton and they create cute little layer cakes that have a square of filling on the inside.  I love them and decided to use them with this Boston cream Pie recipe instead of just a plain old regular size cake.  If you want to try the pans out just click on Mini Cake Pan and you can see them on Amazon– if you don’t want another kitchen gadget (I totally understand the dilemma!) just make this recipe in two regular round cake pans- put the filling in the middle and just pour that glaze right over the top.

Ingredients:

  • One white cake mix (with water, oil and eggs to make according to box)
  • One box (3.4 oz) JELL-O instant vanilla pudding
  • 1 c. milk
  • 1 1/2 c. Cool Whip Topping
  • 2 c. semi sweet chocolate chips
  • 1c. unsalted butter
  • 1 T. corn syrup

Directions:

  • Make glaze 1st: Melt together chocolate chips, butter and corn syrup and mix well.  Refrigerate at least one hour.
  • Preheat oven to 350 degrees.
  • Make cake mix (whole egg method) according to box.
  • Spoon about 1/2 c. batter into each well greased Mini Cake Pan.
  • Place pans on a cookie sheet and bake at 350 degrees for 18-20 minutes.
  • Tip pans over onto a cake rack and allow cakes to cool completely.

  • Repeat process (one cake mix makes 4 to 5 full (two piece) cakes).
  • To make filling, combine pudding mix with milk and whisk for 2 minutes.
  • Fold Cool Whip topping in and set aside for at least 5 minutes.
  • Trim bottoms of cakes flat and spoon filling into each cavity.

  • Tip one cake on top of the other, keeping the filling in the center.
  • Remove glaze (it will be pretty thick) from the fridge and frost tops and sides of each cake.
  • Reheat remaining glaze and pour over the top of each cake to make a smooth outer layer (do this on a cake rack over a cookie sheet so excess glaze can drip through).
  • Chill until glaze is hard.




My thoughts:  I just served these last night and they were a huge hit.  Everyone loved how cute they were and the surprise filling in the center.  I loved the creamy filling with the rich glaze…YUM!  The glaze is a little difficult to get right (I thought!)  I was hoping for a smoother finish- but it tasted GREAT!  –Enjoy!!!!!!!  -r

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Frosted Chocolate Drop Cookies

Posted on June 7, 2012 by Ruthanne

These thick cake-like cookies are a recipe from my mom.  She made them all the time when I was growing up.  Her recipe calls for milk, but all I had on hand was whipping cream and they turned out GREAT!

This was a busy week and these were just a last-minute dessert for friends.  Quick and easy- you can top them with a chocolate glaze or frosting.  I used my favorite buttercream frosting- so yummy, but since it doesn’t harden completely they weren’t stackable.  This is a great recipe to have handy for a busy week that still needs dessert in it!

INGREDIENTS:

Cookies:

  • 1 c. brown sugar
  • 1/2 c. margarine
  • 1 egg
  • 1/3 c. heavy whipping cream
  • 2 1/2 c. flour
  • 1/2 t. baking soda
  • 1/4 t. salt
  • 2 squares of unsweetened baking chocolate (melted)
  • 1 t. vanilla

Frosting:

  • 1/2 stick of salted butter
  • 1/2 stick of unsalted butter
  • 3/4 c. powdered sugar
  • 1 t. vanilla (use clear if you want your frosting to stay nice and white)

DIRECTIONS:

Cookies:

  • Preheat oven to 350 degrees.
  • Cream sugar and margarine together.
  • Add egg, cream and vanilla and mix well.
  • Add sifted soda, salt and flour and mix well.
  • Add melted chocolate last and mix until completely combined.
  • Using a Medium cookie scoop, spoon cookie dough out onto cookie sheets covered in parchment paper (makes 24-28 cookies).
  • Bake at 350 for 10-12 minutes.
  • Cool completely on parchment paper.

Frosting:

  • Place (room temp) butter in mixing bowl with powdered sugar and vanilla.
  • Beat on high until very light and fluffy.
  • Frost cookies and enjoy!


My thoughts:  Only one– the cookie dough is AMAZING….amazing……I don’t recommend the eating of cookie dough that contains raw eggs.  You definitely shouldn’t do it…..or let your kids do it……….. soooooooooo good……. 😉

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