Rainbow Cake

Well, this will answer the how. I'm not sure I have a good reason for the why. This cake was cute, but wow it took a lot of work.

serves: Lots with huge pieces in Time: eternity (really about 12 hours)

2 white cake mixes

6 eggs*

2 1/2 C. water*

2/3 C. vegetable oil*

food coloring

Frosting:

2 sticks butter, softened

1 tsp. vanilla

approx 4 C. powdered sugar

1 tsp. milk

1 small tub Cool Whip

Skittles

Mini marshmallows

Prepare cake mixes according to the package directions. Split batter into six smaller bowls, about 1 3/4 C. batter in each. Color each with food coloring. Pour each color of batter into 9" round cake pan. Bake at 350 degrees for 12-15 minutes. Cool completely.

Meanwhile, prepare frosting. Whip room temperature butter until smooth. Add vanilla. Gradually add powdered sugar, about half a bag, to taste. The mixture will be somewhat chunky. Add 1 tsp. milk to smooth. If it doesn't come to desired consistency, continue adding milk, 1 tsp. at a time, until it smooths. Fold in Cool Whip.

Stack layers on a cake plate, starting with purple and spreading a thin layer of frosting in between each.
Frost entire cake with a very thin layer of frosting. Place cake in the freezer long enough that the frosting is set. (Probably about an hour).
Cover cake entirely with frosting. Rinse icing spatula and dip in warm water. Use clean spatula to smooth frosting to desired finish. Keep a cup of warm water on hand to dip spatula frequently. Return cake to the freezer and allow frosting to set, about another hour. Decorate with Skittles and marshmallows as desired.

* - These ingredients may vary. This is how they were listed on the cake mixes I chose.

Notes: There was just enough frosting to handle the job here, but it was super sweet. For my own personal tastes, if I'm crazy enough to do it again, I will use less sugar. I opted for golden vanilla cake mixes instead of white. As you can see, there was no problem with the color being bold and I like the vanilla flavor better.

I also recommend keeping the cake in the fridge, even after decoration. The frosting kind of melted while it was sitting out so the Skittles I had carefully placed kind of slid. It didn't matter a whole lot, because I'm not adept at frosting a cake smoothly anyway, but it would be terrible to have it flawless until it melted.

I baked everything with only two 9" cake pans, and it totally sucked. I recommend using at least three so you don't have to wait eternity for the layers to cool so you can keep baking. I had a problem with the green layer because I didn't let it cool enough; I kind of glued it back together with frosting, but after I served the cake, the green layer contributed to a very sad toppling incident.

P.S. I totally stole this idea at Melissa's urging from The Idea Room.

Black Pie

Mason so named this one, but we were both excited to find a chocolate pie recipe that didn't contain raw eggs.


7 oz. chocolate candy bar with almonds
1 1/2 C. mini marshmallows
1/2 C. milk
2 C. heavy whipping cream
1 prepared pie crust

-Melt chocolate bar, marshmallows, and milk in a saucepan over low-medium heat. Stir continuously until melted. Cool completely.
-Whip cream to desired consistency. Fold in chocolate mixture. Pour into prepared pie crust.
-Refrigerate until set, at least three hours.

Notes: I improvised and used Dove chocolate once, but the large Symphony bar worked equally well. I allowed the melted chocolate to cool for an hour before I added the whipped cream.

Chocolate Eclair Pie

2 large (4.6 oz.) boxes instant vanilla pudding
3 3/4 C. milk
10 oz. Cool Whip/whipped topping
1 box graham crackers
6-8 oz. milk chocolate chips
4 Tbsp. butter
2 Tbsp. milk
powdered sugar as desired

- Combine pudding mix and milk. Stir until it thickens. Fold in whipped topping.
-Grease the bottom of a 9X13 pan with either melted butter or cooking spray. Line the bottom of the pan with whole graham crackers, only breaking as necessary to completely cover the bottom. Top graham crackers with half of pudding mixture. Repeat graham cracker layer; top with second half of pudding. Finish with a third graham cracker layer.
-Melt together the chocolate chips, butter, and milk. Add powdered sugar for desired taste. Once it reaches a spreadable consistency, pour it on top of graham crackers in pan and spread evenly. Cover and refrigerate over night.

Notes: I usually buy the 12-oz container of Cool Whip. If you use it all, just add a little vanilla so the flavor isn't too diluted. Also, I never add powdered sugar to the chocolate topping because I hate powdered sugar and I like the chocolate part to be really rich. I also used part milk chocolate chips and part semi-sweet because that's what I had on hand; and it may have been more than 8 oz. I guessed. I used a double broiler scenario to melt the chocolate so it was nice and even, although it took a while to get to where I wanted it.

Deep Dish Brownies

Yet another recipe I thiefed from All Recipes. I wanted brownies, I like cake-like brownies, and I didn't want to eat a whole 9X13 pan myself, plus I had to work with certain ingredients. And boom--I found this treasure. I have since tailored it over time. It's great, but for some unknown reason the brownies can't bake in my friend's oven without exploding. Interesting.

3/4 C. butter, melted
1 1/2 C. white sugar
1 1/2 tsp. vanilla
3 eggs
3/4 C. all-purpose flour
1/2 C. cocoa powder
1/2 tsp. salt
1/2 tsp. baking powder

Yield: 9-12 brownies in Time: about 1 hr.

-Preheat oven to 350 degrees. Grease/spray an 8X8-inch pan and set aside.

-In a large bowl, beat melted butter, white sugar, and vanilla until combined. Add eggs one at a time, blending thoroughly after each edition.

-In a small bowl, combine flour, cocoa powder, salt, and baking powder. Gradually beat this into butter mixture.

-Pour batter into pan and bake for 40-45 minutes, or until sides begin to pull away from the pan and a toothpick inserted into the center comes out clean.

Maple Hot Chocolate

Serves: 4 in Time: 15-20 mins

1/4 C. sugar
1 heaping Tbsp. baking cocoa
1/8 tsp. salt
1/4 C. hot water
1 Tbsp. butter
4 C. milk
1 tsp. maple flavoring
1 tsp. vanilla
12 large marshmallows, divided into 8 and 4

-In a large saucepan, stir together sugar, cocoa, salt, water, and butter. Bring to a boil over medium heat.

-Add milk, maple, vanilla, and 8 large marshmallows. Heat through until marshmallows are completely melted, stirring occasionally. Split into four mugs and float a large marshmallow in each.

Notes: I put Mason's in the freezer for a bit to cool it down; it's really hot at first. Also, it takes forever for the marshmallows to melt, but all of a sudden they just do and it almost boiled over on me.

Cappuccino Truffles

Yields: approx 18 truffles in Time: 2 Hrs. 30 mins

1 Tbsp. boiling water
2 tsp. instant coffee
2 1/2 tsp. ground cinnamon
1/3 C. heavy whipping cream
6 oz. bittersweet chocolate, chopped
2 Tbsp. butter, softened
3 Tbsp. sugar

-In a small bowl, combine water, coffee and 1 tsp. cinnamon. Set aside.

-In a small saucepan, bring cream just to a boil. Remove from heat and whisk in chocolate and butter until smooth. Stir in coffee mixture.

-Press plastic wrap over the surface. Refrigerate 1 hour or until easy to handle.

-In a small bowl, combine sugar and 1 1/2 tsp. cinnamon. Shape chocolate into 1" balls and roll in cinnamon/sugar. Refrigerate until firm, at least two hours.

Sicilian Christmas Cookies

Yields: approx 7 dozen in Time: Overnight plus a bunch

2 C. sugar

1/2 C. unsalted butter, softened

2 Tbsp. shortening

1/2 C. milk

6 large eggs

2 tsp. vanilla extract

5 1/2 C. all-purpose flour

2 Tbsp. baking powder

2 C. powdered sugar

4-6 Tbsp. milk

1 tsp. anise or other extract

Lots of colored non-pareils

-In a huge bowl, combine butter, sugar, and shortening. Beat until mixture is a pale yellow and fluffy. Add milk, followed by eggs one at a time, beating thoroughly after each addition. Add vanilla.

-In a medium bowl, combine flour and baking powder. Gradually mix into wet ingredients. Cover dough and chill overnight.

-Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

-Drop cookie dough by teaspoons full approximately 1" apart. Bake for 10-12 minutes or until golden and somewhat firm. Let cool completely.

-Mix glaze of the following ingredients: 2 C. powdered sugar, 4-6 Tbsp. milk, 1 tsp. anise or other extract.

-Dip tops of cookies in glaze, and immediately dip in colored non-pareils. Dry completely before storing.

Notes: I use lemon extract for this and it is great. Also, if you sprinkle the candy on instead of dipping, it is a lot messier and falls off the cookies more easily. The glaze is thin, so make sure you line your counter or space under wire racks while the glaze dries to catch any drips.

Sugar Cookies

Yield: approx. 5 dozen in time: 1 hr. or so

2 C. sugar

1 C. shortening

1/2 C. butter

2 eggs

1 tsp. vanilla

1 C. milk

5 C. flour

2 tsp. of baking powder (heaping tsps.)

1 tsp. salt

-Mix all ingredients. Refrigerate for at least 1 hour. Roll out to desired thickness and cut. Bake each cookie sheet at 350 degrees for 8-10 minutes, or desired doneness.

Icing idea: 1 C. confectioner's sugar, 2 tsp. milk, 2 tsp. light corn syrup, 1/4 tsp. almond extract. I had to play with this a bit, adding a little more milk and corn syrup as well as some vanilla until I liked the consistency. But once I did, it was great; it tastes good on the cookies and dries hard and a little shiny so they are easy to store.

English Toffee Bars

Yield: 36 bars in Time:45-60 mins.

2 C. all-purpose flour

1 1/3 C. packed light brown sugar, divided into 1 C. and 1/3 C.

1/2 C. and 2/3 C. cold butter, divided

2 C. pecan halves

1 1/4 C. milk chocolate chips

-Preheat oven to 350 degrees.

-Combine flour and 1 C. brown sugar in a large bowl. With pastry blender or fork, cut in 1/2 C. cold butter until fine crumbs form. Press into the bottom of an ungreased 9X13-inch pan. Sprinkle pecans over crust and set aside.

-Combine remaining 1/3 C. brown sugar and 2/3 C. butter in small saucepan over medium heat. Cook, stirring constantly, until mixture comes to a boil. Boil for 30 seconds, stirring constantly, then immediately pour evenly over pecans and crust.

-Bake 20-22 minutes or until topping is bubbly and golden. Remove from oven and immediately sprinkle milk chocolate chips evenly over top. Press gently into surface. Cool completely in pan on wire rack before cutting into bars.

Notes: The original recipe on this calls for only 1 C. pecans and 1 C. chocolate chips. I doubled the pecans to have enough to evenly cover the crust, and I just measure a heaping cup of chocolate chips because, with more pecans, you need more chocolate. Also, be careful pressing in the chocolate chips; everything is hot and they melt fast.

No-Bake Peanut Butter Bars

See picture on English Toffee Bars recipe. The top right hand corner of the platter was actually these peanut butter bars.

Yield: 36 bars in Time: 30 mins.

16 oz. powdered sugar

1 pkg. (8 oz.) graham crackers, crushed

1 stick butter, softened

18 oz. peanut butter (one small jar)

12 oz. milk chocolate chips

Combine powdered sugar, graham crackers, butter, and peanut butter in a large bowl, stirring until thoroughly combined. Knead and press into a 9X13-inch pan. In a microwavable bowl, melt chocolate chips and spread over top. Allow to cool completely before cutting.

Notes: The peanut butter mixture comes out really crumbly. I'm experimenting with different sugar/butter/peanut butter combinations to fix this. Also, crunchy peanut butter works very well. This is a really rich dessert, so cut the squares on the small side.

Chocolate Chip Cookie Dough Brownies

Please forgive me; this photo is from before dessert went in the oven. I was going to do a step-by-step photographing process. This was the only picture I actually took.

Serves: Many in Time: 1 hr. 50 mins.

1 boxed Turtle Supreme brownie mix

1/2 C. vegetable oil

2 Tbsp. water

2 eggs

1 roll pre-made chocolate chip cookie dough

1 container chocolate frosting of choice

-Preheat oven to 350 degrees. Spray 9X13-in pan with cooking spray and set aside.

- Set aside the caramel pouch from brownie mix. Combine brownie mix, oil, water, and eggs. Pour half the brownie mix into the baking dish.

-Break cookie dough into small pieces, sprinkling liberally through brownie dough. Press lightly into dough.

-Open caramel pouch and drizzle caramel in between cookie pieces. Spoon remaining brownie mixture over the top.

-Bake for 28-35 minutes, until toothpick inserted into center comes out clean. Allow to cool completely, approximately 1 hour, then frost with chocolate frosting and serve.

Don't Know What To Call It Dessert

Maybe something about raspberry-ice cream pie? Beats me, but it tastes great!


1 C. brown sugar
1/2 C. butter
4 C. Rice Krispies
1 C. coconut
1/2 C. chopped pecans
1/2 gallon vanilla ice cream
1 pkg. raspberry Danish Dessert
2 C. water
1 pkg. frozen raspberries

-Melt butter and mix in brown sugar, Rice Krispies, coconut, and pecans.
-Press half of mixture in the bottom of a 9X13 pan. Spread softened ice cream on top. Put in freezer to set up. Remove from freezer and press remaining cereal mixture on top. Put back into freezer until frozen through.
-In a saucepan, combine water and Danish Dessert. Bring to a boil, remove from heat, and stir in raspberries. Cut ice cream and serve with warm sauce on top.

I got this great recipe from my mother-in-law (this might as well be HER recipe blog, honestly). She has also used strawberries and strawberry Danish Dessert on top. If memory serves, there was also once a cherry topping that was pretty good, but I don't know how it was made.

Caramel Dumplings

Apparently the new cooler, autumn-inspired temperatures outside have refueled my desire to spend time baking. My willingness to hang out in front of a 350 degree plus oven is inversely proportional to the temperature outside when we go out to play after I bake. Today I spent time making the Oreos (previously posted) that take forever, and then later on, I made dessert again.

Serves: Many in Time: 35 minutes or so

Dumplings:

2 C. All-Purpose Flour

2 tsp. baking powder

2 Tbsp. sugar

4 Tbsp. butter, melted

1 C. milk

pinch salt

1 tsp. vanilla

Sauce:

3/4 C. sugar

3/4 C. brown sugar

2 Tbsp. butter

3 1/2 C. water

1 tsp. vanilla

-In a medium sized bowl, mix dumpling ingredients and then set aside.

-Preheat oven to 350 degrees.

-In a saucepan, combine sauce ingredients. Bring to a boil over medium-high heat. Boil for 5 minutes. Sauce will be thin. Pour sauce into an ungreased 9X13 baking dish.

-Drop dumplings by the spoonful into the sauce. Bake until golden brown. Serve warm with ice cream or whipped cream if desired.

My friend asked me to try this recipe for the two of us after seeing it done on KUTV. Since it was just the two of us trying it out, we halved everything and baked it in an 8X8 pan. Using liberal sizes for the dumplings, it baked for about 15 minutes until the peaks started to brown. The sauce was still fairly soupy after baking (which I guess it should be), but had a great flavor. This was a fantastically unusual dessert. Next time, I may try adding some cinnamon or nutmeg to the dumplings (because that is a time-honored trick for me from everything to coffee to any kind of batter you can name!).

Homemade Oreos

So I give up. My tech savvy does not allow me to re-rotate this photo back into it's proper position. And let's face it: they are cookies. The picture is sufficient enough to give you an idea what they look like when I make them.

Cookies
2 German Chocolate cake mixes
4 eggs
1 tsp. vanilla
1/2 C. butter-flavored shortening

Filling
3 oz. cream cheese
2 C. powdered sugar
1 tsp. vanilla
1 cube butter/margarine

-Mix together cookie ingredients in a large bowl. Roll into 1" balls. Bake at 350 degrees for 8 mins. Set aside to cool.

-Beat filling ingredients together. Frost cookies and sandwich. Yields about 30 Oreos.

I got this recipe from my mother-in-law, who is the cookie queen. Needless to say, they are fantastic when she makes them but something usually goes wrong for me. Last time, the icing was runny. This time, the cookies went flat. But they still taste all right. So, in other notes, if you are a liberal froster, you may want to double the frosting/filling recipe. Also, I add a little vegetable oil to the cookie batter so it isn't so sticky. This was more important before I had the little cookie/ice cream scooper thing. For holiday fun, add a few drops of food coloring to the filling. I've done orange for Halloween or red and green for Christmas.

Perfect Peach Cobbler

73 oz. canned peaches (2 @ 29 oz. and 1 @ 15 oz)

1 C. peach syrup

1/2 tsp. cinnamon

1 yellow cake mix

1 (8 0z.) pkg cream cheese
1/2 C. butter, melted

-Preheat oven to 350 degrees. Spray/grease a 9" X 13" baking dish and set aside.

-Open and drain peaches, reserving 1 C. of the canning syrup. Spread drained peaches in dish evenly. Pour reserved syrup over peaches. Sprinkle cinnamon on top.

-In a bowl, use a pastry blender to cut cream cheese into cake mix until crumbly; spread over top of peaches. Pour melted butter over cake mix.

-Bake for 45 minutes or until golden brown.

My notes: I use Neufchatel (which I probably can't spell correctly) in place of full-fat cream cheese. Also, we like our peaches a little more soupy. If you prefer otherwise, reserve less syrup. According to the recipe I based this off of, you can use fresh peaches by doing the following: slice and pit 12 peaches. Combine approx. 1 C. water with 1 C. white sugar until sugar is dissolved and top peaches with liquid. Continue as directed with cinnamon and onward. I have not tried this.

This recipe was adapted from one found at Allrecipes. We love it with slow-churned french vanilla or vanilla bean ice cream.