Trifle - Springtime Joy...

 Springtime Trifle

An arrangement of Lemon, Raspberry, & Lime. 
These flavors together
suave the mouth with 
the gentle taste of refreshment.

Step 1: The Cake Base

INGREDIENTS

2 3/4 cups sifted cake flour

4 teaspoons baking powder

3/4 teaspoon salt

4 egg whites

1 1/2 cups white sugar

3/4 cup butter

1 cup milk

1 teaspoon vanilla extract

DIRECTIONS

Measure sifted flour, baking powder, and salt; sift together three times.

In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.

Cream butter. Add vanilla.  Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth.  Add meringue, and beat thoroughly into batter. Spread batter into 3  prepared 8 inch square or round pans  Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool cake in pan 10 minutes.

Step 2: While cooling…

INGREDIENTS

1 small package each of Jell-o gelatin: lemon, lime, raspberry

Dissolve each one in ½ cup hot water

Then add ¾ cup cold water to each

DIRECTIONS:

Using a large tined fork, or substitute, poke holes into cake..many holes.  Pour  one flavor Jell-o on one cake.  You will have 3 DIFFERENT flavored cakes.  Refrigerate until set,  about 2 hours.

Step 3:  Cream Layers

INGREDIENTS

3 small  boxes vanilla instant pudding

1 small box of each Jell-o flavor: lemon, lime, raspberry

3 8oz  cool whip

DIRECTIONS

For each flavor:

Dissolve the gelatin in 1/2 C boiling water. Add 1/2 C cold water and let set up for 5 minutes. Using an electric mixer, beat dry pudding mix into the J-ello until well  blended. Refrigerate until set (about 15 minutes).  Fold in 1 8 oz cool whip.

Step 4: Preparing cakes

Cut cakes in about 1 inch cubes

Step 5: Putting it all together

After you have combined the cool whip with Jell-o mixture you are ready for layering.  You can do this any way you want, but the darker color in the middle works best.

Using the lemon cake, line the bottom of your trifle bowl or what dish you are using.  Top with lemon mixture.  Do the same for the raspberry layer.  However,  drizzle about 1/3 cup raspberry syrup over the raspberry mixture.  Finish with the lime layer.

This should set in fridge overnight for best results.  Store leftovers in fridge – if there are any!

OPTIONAL: top with additional cool whip and spring colored sprinkles on top.

Boston Cream Poke Cake

For an easy, pretty light, yummy  dessert..this is an ultimate crowd pleaser....  And as usual..NO BOX MIX REQUIRED.....

For added serving, top with a scoop of fresh whipped sweetened cream!

CAKE RECIPE

3 cups all-purpose flour

1 tablespoon baking powder

1/2teaspoon salt

1 1/2 cups sugar

3/4 cup butter, softened

4 eggs

1 tablespoon vanilla

1 cup milk

Heat oven to 350°F. Grease and flour  9 x 13 pan.
Stir together flour, baking powder and salt in large bowl. Set aside.
Beat sugar and butter in large mixer bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg at a time; beat well after each addition. Add vanilla. Reduce speed to low. Add flour mixture alternately with milk, beating well after each addition just until mixed.
Pour batter into pan.   Bake for 25 to 30 minutes or until toothpick inserted near center comes out clean. When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or other similar size object.   

PUDDING

4-cups of milk

2/3 cup of sugar

6 egg yolks

3 tablespoons of corn starch

1/4-teaspoon of salt

4-tablespoons of butter

2 teaspoon real vanilla

Stir the egg yolks with a whisk to break them up. Whisk with 1/4-cup of the milk to help them strain through a fine-mesh strainer to get any bits of egg white. Mix this strained egg mixture into the remaining milk in a sauce pan. Add the sugar, cornstarch and salt. Cook, whisking constantly, over medium heat until it comes to a simmer. Let simmer 1 minute.  Remove from heat.  Whisk in the butter and vanilla just until the butter is completely incorporated, about 30-seconds.  Let cool about 10 minutes. While cake is still warm, pour warm pudding on top of warm cake.  Using a spatula, gently spread over cake and press into holes.   Gently tap pan on counter to allow pudding to fall deeper into holes.  Place cake in refrigerator to cool completely before adding the frosting. When cake is cooled, top with glaze.

GLAZE

Bring to simmer:

1/2 stick butter

3 TB  milk

2 TB cocoa powder

Add and whisk until smooth:

2 cups powdered sugar

1/2 tsp vanilla

Immediately pour over cake.  Spread gently over entire top of cake.  Refrigerate until set. This cake needs to be refrigerated.

NOTE:  This is best made a day in advance!

Samoa what? Bundt Cake Silly!

SAMOA BUNDT CAKE

Batter #1

Cream:

1 stick of butter, softened

1 cup of dark brown sugar

Add:

2 eggs, mixing after each

1 tsp vanilla

Sift together:

3/4 cup all-purpose flour

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Add:

½ cup milk to the cream mixture alternating with dry ingredients

Batter #2

Bring to boil:

1 stick butter

½ cup Crisco or omit and replace with 1/2 cup butter

4 heaping TB cocoa powder

1 cup water

Add and stir until dissolved:

2 cups sugar

Add:

2 eggs, mix well after each

1 tsp vanilla

Mix together:

2 cups flour

1 tsp  baking soda

In a large bowl mix dry with wet ingredients, then add:

½ cup buttermilk or sour cream

for the frosting

1 can of Dulce de leche (see note below)

1/2 cup powdered sugar

2 T vanilla extract

2 sticks butter, softened

2 1/2 cup toasted coconut

½ cup chopped pecans, optional

1/2 cup Ghiradelli semi-sweet chocolate chips,melted

Preheat the oven to 350F

Grease and flour the Bundt pan WELL

Pour 1/2 chocolate batter in pan.  By large spoonfuls, drop ½ other batter on top.  Pour ½ of remaining chocolate batter on top.  Drop by spoonfuls the remaining batter 1.   Pour remaining chocolate batter on top.  Bake approximately 45 min to 1 hour (until skewer inserted in center comes out). Let cool about 20 minutes, remove by inverting onto wire rack to finish cooling.  Cool completely.

For the frosting

Beat Dulce de leche, butter, powdered sugar, and vanilla 3 minutes. Fold in 1 cup toasted coconut& nuts. Refrigerate until set, about an hour.

Frost cake then top with remaining toasted coconut.

Melt chocolate chips in the microwave, place in a pastry bag with a small tip or Ziploc bag with a corner cut out about 1/4″ up from the corner, and drizzle stripes on the cake.

NOTE: If not using Dulce De Leche, the you can make your own by cooking a can of sweetened condensed milk.  Do this ahead of time!  Before you do anything, either stick the whole, unopened can of condensed milk in your crock pot and submerge it by at least 3 inches and cook it on medium for 10 hours or on high for 7. Alternatively, you can boil it on the stove FULLY SUBMERGED AT ALL TIMES for 4 hours. Let it cool.  There are other methods...just google it!

Birthday Time AGAIN....

Double Chocolate Cookie Dough Filled Cake with White Chocolate Butter Cream Frosting

Cake 
(You need to make 1 1/2 batches to get a 3 tiered cake)

Bring to boil:

          1 stick butter

          ½ cup Crisco or omit and replace with 1/2 cup butter

          4 heaping TB cocoa powder

          1 cup water

Add and stir until dissolved:

          2 cups sugar

Add:

          2 eggs, mix well after each

          1 tsp vanilla

Mix together:

          2 cups flour

          1 tsp  baking soda

          1 tsp  cinnamon

In a large bowl mix dry with wet ingredients, then add:

          ½ cup buttermilk or sour cream

Add in after all other ingredients are mixed, fold in: 

          2 cups semi sweet chocolate chips

Bake:  350 degrees for 20 to 25 minutes in a greased & floured 3 round 8".

Chocolate Chip Cookie Dough Filling

1/2 cup butter

1/3 cup brown sugar

1 teaspoon vanilla extract

1 (8 ounce) packages cream cheese

1/2 cup confectioners' sugar

3/4 cup semisweet mini chocolate chips (if you don't have mini..then pulse regular chips in a blender)

In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves.

Remove from heat, whisk in the vanilla and set in refrigerator to cool.

Beat the cream cheese and confectioner  sugar for 1 minute.

Slowly beat in the cooled butter mixture and beat again for another minute.

Stir in the chocolate chips. Refrigerate until cooled and spreading consistency.

Spread 1/2 the filling on top of bottom layer of cake.  Place next layer on top, spread remaining filling on top of layer.  Place final layer on top.  Frost....

PLEASE do a crumb coating first!  It will save a lot of frustration!


White Chocolate Butter Cream Frosting

1/2 cup Crisco shortening 

1/2 cup (1 stick) butter softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

1 box White Chocolate instant pudding mix

2 tablespoons milk

Makes: About 3 cups of icing.

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. With the first cup, add the dry pudding mix.  Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. 


Because my daughter wants a ZEBRA cake..I am just going to use the white chocolate butter cream frosting.  Then decorate with zebra sugar sheets.  BUT..and I mean BUT..I would definitely frost with a fudge frosting had it not been for the zebra thing:

CHOCOLATE FUDGE FROSTING

1/3 c. butter
1/3 c. Ghiradelli's unsweetened cocoa
2 2/3 c. confectioners' sugar
1/3 c. milk
1 tsp. vanilla (or 1 TB coffee creamer)

Melt butter in small saucepan over medium heat. Add cocoa. Cook over medium heat, stirring constantly, until mixture just begins to boil. Remove from heat. Pour into small mixer bowl; cool completely. Add confectioners' sugar alternately with milk, beating to spreading consistency. Blend in vanilla. Makes 2 cups.

I need to make this.....

Root Beer Float Cupcakes..thank you Warm Sugary Goodness...

http://www.warningsugarygoodness.com/2012/04/11/root-beer-float-cupcakes/

Aviator's First Birthday

Mom & Dad of a super sweet little girl - Avalynn Rose

Cupcakes

1 3/4  cups cake flour

2  tsp  baking powder

2/3 cup whole milk

1/2 tsp  Double-Strength Vanilla

4  egg whites, room temperature

6  tbsp butter, softened

1/2 cup granulated sugar

1/4 cup  sour cream

Frosting & Garnish

6  oz  white chocolate for baking, chopped

1  pkg cream cheese, softened

1/4 cup butter (1/2 stick), softened

1/2 tsp Double-Strength Vanilla

2  cups powdered sugar

For my decor:

Green food coloring

green sugar sprinkles

chocolate giraffe lollipops I made from a mold using yellow colored chocolate and light cocoa chocolate melts

Preheat oven to 325°F (160°C). Place paper liners in wells of Muffin Pan. Whisk flour and baking powder in small bowl. Combine milk and vanilla in measuring cup. In  mixing bowl, beat egg whites on high speed of electric mixer until stiff peaks form.

In  a large mixing bowl beat butter and granulated sugar on medium-high speed until fluffy; beat in sour cream until smooth. On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth. Whisk in one-third of the egg whites with whisk. Fold in remaining egg whites using whisk. Using large ice cream scoop, divide batter evenly among liners.

Bake 17-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to cooling rack. Cool 30 minutes or to room temperature.

For frosting,

Melt chocolate according to directions.  Let stand 3 minutes or until slightly cooled. In a mixing bowl, combine melted chocolate, cream cheese, butter and vanilla  beat on medium speed until well blended. Slowly add powdered sugar & food coloring; beat well.

Pipe the frosting onto the cupcakes.  Sprinkle with green sugar, insert a lollipop.

Yield: 12 servings
Just wait to you see the cake that her Mommy made her...I can't wait either.  I will keep you posted.


HERE IT IS.....

And here is the party...

California Dreamin'..Well Orange Dreaming Anyway...

Orange Cream Poke Cake

Cake:

1 cup butter

1 cup water

2 cups all-purpose flour

2 cups granulated sugar

2 eggs

1/2 cup sour cream

1 teaspoon vanilla extract

1 teaspoon baking soda

Topping:

1/2 cup butter

1/4 cup milk

1/4 cup white chocolate chips, optional

2 cups mini marshamallows

3 cups powdered sugar

1/2 teaspoon orange extract

1/2 tsp orange zest

Orange food coloring, optional but adds a great effect!

Cake:  In a large saucepan bring butter and water to a boil.

Remove from heat, pour into mixing bowl. Add sugar, eggs, extract, sour cream.  Mix well.   Add: flour baking soda until smooth.  Better will be very runny.  Pour batter into 9x13 greased and floured pan.  Bake at 375 for 20-25 minutes.  Poke cake with wooden spoon handle as soon as cake is removed from oven.  Immediately pour topping.

Topping:  Prepare during last 5 minutes of cake baking:  Combine butter, chips,  and milk, zest  in a saucepan then bring to a boil.  Add marshmallows.  Remove from heat.  Mix in food coloring, sugar and  extract. Spread frosting over warm cake.

Coffee Cake..isn't just for coffee

Apple Sour Cream Coffee Cake

1/2 cup shortening

1 cup sugar

1 teaspoon vanilla extract

1 teaspoon salt

2 eggs

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 cup sour cream

2 cups peeled, diced apples

1 cup caramel bits or cinnamon chips, optional

TOPPING

1/2 cup chopped walnuts or pecans, optional

1 cup brown sugar, packed

1/2 cup flour

1 teaspoon ground cinnamon

4 TB cold butter

Cream together shortening, sugar, vanilla. Add eggs and beat well. Into a separate bowl, sift together flour, baking powder, salt, and soda; add to creamed mixture alternately with sour cream. Fold in diced apples and bits or chips (optional)

Pour batter into a greased 13x9x2-inch pan. Sprinkle with topping.

Bake apple sour cream coffee cake at 350° for 25 to 30 minutes.

Topping :  In a medium bowl, combine ingredients, except nuts..  Mix with pastry blender until crumbly.  Stir in chopped pecans.

HALLOWEEEEEENNNNN! Boo to YOU!

Springville Eighth Ward Caramel Apples

1 1/2 C each sugar and brown sugar

2 C light corn syrup

2 C light cream

1 TB butter

1 tsp salt

1 tsp vanilla

Combine sugars, cream, syrup & butter. Stir constantly at medium heat until a good medium ball. About 40-45 minutes. Remove from heat and add salt & vanilla. Dip apples, twirling off excess and place on powdered sugar coated cookie sheet.

Orange Candy Corn Bars

See NOTE at bottom before beginning.

Bars

3/4 cup butter or margarine, melted, cooled slightly

1 3/4 cups granulated sugar

Pillsbury.com with modification

1 tablespoon grated orange peel

1 tsp orange extract

4 eggs

1 3/4 cups all-purpose flour

1 teaspoon baking powder

4 drops yellow food color

3 drops red food color

Frosting

1/2 cup butter, softened (do not use margarine)

1 3/4 cups powdered sugar

1 to 2 tablespoons milk

1 teaspoon vanilla or orange extract

1/8 teaspoon salt

Decoration

1/3 cup candy corn or pumpkins (32 candies)

DIRECTIONS:

Heat oven to 325°F. Line bottom and sides of 9-inch square pan with foil, extending foil 2 inches on 2 opposite sides of pan; spray foil with cooking spray.

In medium bowl, beat melted 3/4 cup butter, the granulated sugar and orange peel with wooden spoon until blended. Beat in eggs, one at a time. Stir in flour and baking powder just until mixed. Stir in yellow food color until well mixed. Spread 1 1/2 cups yellow batter in pan. Place pan in freezer about 15 minutes or until batter is slightly firm to the touch.

Meanwhile, add red food color to remaining cake batter in bowl until well mixed. Spread over chilled yellow batter.

Bake 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool completely, about 45 minutes.

In medium bowl, beat 1/2 cup softened butter with electric mixer on medium speed until light and fluffy. Beat in powdered sugar until well blended. Beat in milk, vanilla and salt until smooth and spreadable. Spread frosting over bars. To serve, remove bars from pan, using foil to lift. Remove foil. Cut into 4 rows by 4 rows; cut each square diagonally in half. Top each triangle with 1 candy corn.

NOTE:  To make life easier... I made two batches.  One I colored yellow and the other orange (Wilton gels).  So I had two 9 x9 pans.  Really does make it simpler.

GONE BATTY
Oreo cookies
Melting chocolate
lollipop sticks
Wilton eyes or use mini m&ms


INDIAN CORN COOKIES

Adapted from  Kaitlin in the Kitchen
 2 Sticks Butter, softened
1 c. Sugar
1 Egg
1 tsp vanilla
1/8 t. Salt
3 c. Flour
1/2 t. Baking Soda

2 TB cocoa powder
Orange food coloring
1/2 c. Granulated Sugar (for dusting)

Combine butter and sugar in a large bowl; beat at medium speed until creamy. Add egg, and vanilla.  Beating  until well mixed.  Add flour and baking soda, & salt. Beat until well mixed. Divide dough into halves.   With one half, add orange food coloring, just a few drops.  Mix well.  Press dough evenly into the bottom of a loaf pan lined with plastic wrap.

With the remaining half, mix in cocoa powder.  Mix well. Press evenly over the orange dough.  Cover and refrigerate until firm (2 hours or overnight is best). Once chilled, invert your loaf pan and unwrap your dough. Flip it back over and place it on a cutting board. Cut loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges.

Place 1-inch apart onto ungreased cookie sheet. Bake for 7-10 minutes in a pre-heated 375 degree oven. Place cookies straight into a bowl with sugar and coat. Place coated cookies on a baking rack to cool


BAT WINGS

Ingredients

40 (about 6 pounds) chicken wings

3 cup teriyaki sauce

Directions

Put wings and teriyaki sauce in a large sealable plastic bag,  seal pressing out air, and marinate, chilled, at least 1 hour and up to 12 hours.

Preheat oven to 375 F. Arrange wings (letting excess sauce  drip back into bag) on two foil-lined  baking sheets with sides. Bake on bottom and top thirds of oven for 20 minutes. Turn wings over and bake, switching positions of pans, until  cooked through, 15 minutes more. While wings are baking, put teriyaki sauce in a small saucepan and bring to a  boil . Boil until reduced to a  glaze , about 1/4 cup, about 5 minutes. Brush baked wings with glaze before serving. Serve warm or at room temperature