Chocolate Delight

This was always one of my favorite recipes from my mom and very quick to throw together!

1 1/2 cup flour
1 1/2 sticks butter
3/4 cup walnuts chopped

Combine all ingredients together and press into a 13x9 pan. Bake for 15 minutes in a 350 degree oven.

Filling:

8 oz. cream cheese
1 cup powdered sugar
1 cup cool whip

Mix together and spread on top of cooled crust.

Pudding:

2 pkgs instant chocolate pudding
3 cups cold milk

Mix with mixer and spread on top of filling. Top with remaining cool whip and refrigerate.

Congo Bars

This is kind of a cookie bar that was always a favorite of mine that my mom made.

2/3 cup butter
2 1/4 cups brown sugar
3 eggs, beaten well
2 3/4 cup sifted flour
2 1/2 tsp. baking powder
pinch of salt
1 tsp. vanilla
1 package chocolate chips

Cook the butter and brown sugar together and let cool. Add the other ingredients and bake at 350 degrees for 30 minutes.

Ingredients: butter, brown sugar, eggs, flour, baking powder, salt, vanilla, chocolate chips

Cherry Bliss Brownies

Found this recipe in a magazine and is a perfect combination of chocolate, cream cheese and cherry!

1 19.5 oz. package brownie mix
1/2 cup vegetable oil
3 eggs, lightly beaten
1/4 cup water
1 8-oz. softened cream cheese
5 tbsp. butter, softened
1/3 cup sugar
2 eggs lightly beaten
2 tbsp all-purpose flour
3/4 tsp. vanilla
1 21-oz. can cherry pie filling

In a large bowl prepare brownie mix according to package directions, using oil, eggs, and water. Spread batter in a 9x13 greased pan. Set aside.
Beat cream cheese and butter in large bowl until fluffy. Add sugar. Beat in 2 additional eggs, flour and vanilla. Drop spoonfuls of the mixture over brownie batter in pan. Use a knife to gently cut through batters to create a marble pattern.
Spoon cherry pie filling over top. Bake for 50-60 minutes or until toothpick comes out clean. Cool completely before serving.

Ingredients: brownie mix, vegetable oil, eggs, cream cheese, butter, sugar, flour, vanilla, cherry pie filling

Sprinkles Vanilla Cupcakes

I made these cupcakes at a recent bridal shower and they were wonderful vanilla cupcakes. This recipe is adapted from a sprinkles recipe and turned out delicious.

1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
1/2 cup whole milk, room temperature
2 tsps. vanilla extract

Preheat oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners and set aside. In a medium bowl, whisk together flour, baking powder and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk and vanilla; mix until just blended. Slowly add remaining flour mixture, scraping, as necessary, until just blended. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely before icing. Makes 12 cupcakes.

Vanilla Buttercream Frosting

1 cup butter, softened
4 cups powdered sugar
1 tsp vanilla extract
1 TBSP cream

In a standing mixer fitted with a whisk, mix together butter and sugar. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more.

Cookies and Cream Cupcakes

I found this recipe and used it at a bridal shower in honor of my new son-in-law that is an oreo fan. These cupcakes turned out awesome!

Cupcakes
1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 cup vegetable oil
1 tsp. vanilla
3/4 cup milk
3/4 cup hot water
24 oreos plus more for crumbs

Frosting:
1 cup shortening
1 lb. powdered sugar
1 tsp. vanilla
3-6 tbsp. milk
2 or more tsp. oreo cookie crumbs

Preheat oven to 350 degrees. Line tray w/ 12 baking cups. Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup. Mix the flour, cocoa, sugar, baking soda, baking powder, and salt in a large mixing bowl using a wire whisk. Add the eggs, oil, vanilla, and milk and mix well until thoroughly combined. Add the hot water and mix until combined. Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it's about three quarters full. You should have a little left over. Bake for 16-18 minutes.

For the frosting: Beat the shortening in a mixer until smooth. Add vanilla and mix until combined. Add the powdered sugar in three additions, scraping down the sides after each addition. Add a tbsp. of milk at a time and mix together until you achieve the consistency you like. Add the cookie crumbs and mix until completely combined. You can add more if you like, but I just wanted a light speckling to show off the white frosting. Place frosting in a decorate bag and swirl on each cupcake. Top with a cookie on each cupcake.

Rhubarb Crunch

My father always grew rhubarb in his garden so I love rhubarb season because it reminds me of home. I just recently found rhubarb at our grocery store and was thrilled to get to make this crunch. It is excellent with ice cream over it just out of the oven.

Rhubarb Crunch

1 cup all purpose flour
1 cup packed brown sugar
1/2 cup butter or margarine, melted
3/4 cup rolled oats
1 tsp. ground cinnamon
4 cups sliced fresh rhubarb

Topping: 1 cup sugar
1 cup water
2 tsbp cornstarch
1 tsp vanilla extract
Few drops of red food coloring

In a large bowl, combine flour, oats, brown sugar, cinnamon and butter. Mix until crumbly. Press half of the mixture into an ungreased 9 inch square baking pan. Cover with rhubarb. For topping, combine sugar and cornstarch in a small saucepan. Add water. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from the heat. Stir in vanilla and food coloring if desired. Pour over rhubarb. Top with remaining crumb mixture. Bake at 350 degrees for 50-60 minutes or until bubbly. Makes 8-10 servings.

Strawberry Cake *Happy Mother's Day*

I am especially grateful this Mother’s Day for my little Payton’s good health. My little helper helped me make this super easy Strawberry Cake. We got this recipe from a friend.

1 Strawberry flavored cake mix
3 eggs
One can of strawberry pie filling
*Top with fresh strawberries

That's right, No water, No oil. I said it was really easy. Just mix the cake mix, eggs and pie filling until moist-I use my mixer. Pour batter into well greased Bundt pan. Bake at 350 degrees- approx 40-45 minutes (use knife blade stick into cake and when blade comes out cake is done. If knife is a little doughy bake 10 more minutes and test again)

Frost with Strawberry canned frosting already mixed and ready to go. You can also use this same recipe with different flavors-whatever pie filling (say lemon and lemon cake mix with lemon frosting)

Baking note: Cake doesn't rise much since it is more of a dense cake.

cake mix, pie filling, icing, eggs

Raspberry Cheese Cake

This is one of my mom's favorite dessert recipes! It is so good with my dad's fresh raspberries from his garden! I had all these strawberries in the fridge so I decided to alter it a little tonight and make a strawberry version with yellow cake instead of white! It turned out really good!
1/2 pkg of white cake mix
1 cup sugar
8 oz. cream cheese
1 cup water
3/4 cup powdered sugar
3 rounded tbsp. cornstarch
1 cup whipping cream
4 cups of fresh raspberries or 2 pkg. of frozen raspberries
(I substituted 4 cups of cut up fresh strawberries)

Mix white cake as directed on package and bake in a 9X13 inch pan. When cool mix cream cheese and powdered sugar and beat until creamy. Whip cream. Add cream to cream cheese mixture and fold in. Spread over cooled cake. Refrigerate.

Boil 2 cups of fresh raspberries (or 1 pkg of frozen berries) and 1 cup of water for 10 minutes. Mix sugar and cornstarch together. Add to berry mixture and cook until thickened. Cool. When completely cool add remaining raspberries. Spread over cake. Refrigerate. Garnish with whip cream when served if desired.

Ingredients: white cake mix (butter and eggs for cake mix), cream cheese, cornstarch, powdered sugar, sugar, whipping cream, berries (frozen or fresh)