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Rue McClanahan’s Orange Poppy-Seed Cake
Also known as Blanche Devereaux from the hit Television series “The Golden Girls” and a Oklahoma Native! I am a fan of her memorial page on Facebook. And they graciously posted this recipe for all of Rue’s fans. I think that it is fabulous that even a busy actress like Rue even had time to bake. And it wasn’t beneath her to use a boxed cake mix either! I LOVE THAT!
1 box Duncan Hines Yellow Cake Mix
1 small package instant vanilla Pudding
1 cup orange Juice
1/2 cup oil
2 Tablespoons Poppy Seeds
2 Tablespoons grated Orange Rind
For the Orange Glaze:
2 Tablespoons Butter
2 Tablespoons Brown Sugar
2 Tablespoons Milk
3/4 cup powdered sugar
1. Preheat oven to 325 degrees and grease a bundt pan and set aside.
2. Combine all cake ingredients in a large bowl and pour into greased bundt pan.
3. Bake at 325 degrees for approx. 50 minutes.
Directions for the Glaze:
Melt Butter, brown sugar and milk together in a sauce pan. Add Powdered sugar. Amounts of powdered sugar can vary depending on the consistency that you want to achieve.
Here is a pictures of the recipe card posted on the Memorial Fan page!
Chocolate Peanut Butter Marble Cake
So good and SO easy to make! Very moist! Crowd pleaser–indeed!
1/4 cup cocoa powder
2 Tablespoons Powered Sugar
2 Tablespoons Butter, Softened
2 Tablespoons HOT water
1 cup Peanut Butter
1 Tablespoon Shortening
1 (18.25 ounce) package white cake mix
1/2 cup packed brown sugar
1 1/4 cups water
- Preheat oven to 350 degrees .
- Spray 2 round cake pans with a non-stick cooking spray, dust with flour and set aside. **See note**
- In a small bowl, stir together the cocoa, powdered sugar, butter and 2 tablespoons hot water until smooth-set aside.
- In a microwavable bowl melt the shortening with the peanut butter until smooth and blended (should take about a minute-I heat it at 15 /20 second intervals)
- In a Large Bowl combine cake mix, brown sugar 1-1/4 cups water, eggs and the melted peanut butter. Beat on low-speed until moistened. In crease speed to medium and beat until smooth. Approx. 2 minutes.
- Remove 1-1/2 cups batter and add it to the cocoa mixture until blended and smooth.
- Pour the peanut butter batter into prepared pans (dividing it up by half).
- Drop spoonfuls of the cocoa batter on top. Swirl with a toothpick, spatula…etc to achieve the marbled effect.
- Bake at 350 degrees for approx. 28 to 30 minutes or until wooden toothpick inserted in the center comes out clean.
- Cool and Frost!
Notes: You can use ANY size of baking pan for this cake. Just follow the times on the back of the package. For the frosting…you can use anything you like. I made a Peanut Butter frosting. My son requested it (for his birthday). This cake tasted JUST like a Reese’s Peanut Butter Cup!
These are so sinfully wonderful! You can’t eat just one!
1 ( 18.3 ounce) box Fudge Brownie Mix (plus listed ingredients on the box)
1 (17.5 ounce) package Peanut Butter Cookie Mix (plus listed ingredients on the package)
1 package of Peanut Butter Oreos
1/2 cup of Reese’s Peanut Butter Chips
*Note: Ingredients listed on the box and packages are usually eggs, water, and vegetable oil. You can make your own brownie mix and peanut butter cookie mix from scratch and us that as well.
1. Preheat oven to 350 degrees. Spray a 8×8 or a 9×9 (I prefer using a 9×9) baking pan with baking spray. Then line with wax or parchment paper. Set aside.
2. Mix together peanut butter cookie mix as directed on package. Then press into pan.
3. Next line with peanut butter Oreo cookies and sprinkle Reese’s chips.
4. Make brownie mix according to recipe on box. And pour on top. Sprinkle some Reese’s Chips on top!
5. Bake for 45 minutes to 1 hour at 350 degrees.
6. When it is done remove and let it cool ( I let mine cool anywhere from one hour…to 2 hours). When it is cool (the center parts may feel or even ‘jiggle’ a bit)use the paper to lift the brownie out.
7. Cut into pieces and serve! This is best served warm…but is still super good at room temp! Serve as is or with Vanilla ice cream!
Do not be alarmed when you cut into your brownie and it oozes of fudge goodness….that is the way it is made!
This recipe is linked to the following:
Cheesecake Brownie Bites
A mini-brownie with a bite of cheesecake!
For the Brownie:
2/3 cup Semi-Sweet Chocolate Chips
¼ cup Butter
1/8 tsp Salt
½ tsp Vanilla Extract
2/3 cup AP (All Purpose) flour
1 Tbsp Cocoa Powder
1 cup Sugar
3 oz Cream Cheese, softened
2 tbsp Sugar
1 small Egg yolk
1. Preheat oven to 350 degrees and line a mini-muffin tin with liners.
2. Melt Chocolate with butter in Microwave. Until smooth and blended.
3. In a medium-sized bowl whisk together the eggs and sugar until light and foamy, about a minute. Add the sugar, melted chocolate and vanilla and stir to combine.
4. Add the flour, cocoa and salt and mix.
5. Fill each lined muffin cup about 2/3 of the way up. ( I use a small cookie scoop to do this)
6. In a small bowl, cream together the cream cheese, sugar and egg yolk. Using a small spoon drop little amounts of cream cheese mixture on top of each one.
7. Bake in a 350 degree oven for approx 15 to 18 minutes.
8. Cool completely and Serve!
Chocolate Peanut Butter Eclair Cake
Chocolate and Peanut Butter! Two great taste that go GREAT together!
1 (14.4 oz) box Chocolate Graham Crackers
2- 3.5 ounce packages instant vanilla pudding
3 cups milk
1 cup peanut butter
1 teaspoon vanilla
1- 8 ounce tub cool whip (softened)
1-16 ounce tub chocolate frosting (I used a Milk Chocolate frosting)
1. Spray a 13 x 9 pan lightly with cooking spray.
2. In a large bowl whip together the milk,vanilla pudding, vanilla extract, and peanut butter until smooth and thick. Fold in softened whipped topping.
3. Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan. Evenly spread half of the pudding mixture over the crackers.
4. Repeat with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
5. Zap the jar of frosting in the microwave about 25 to 30 seconds.
6. Stir frosting and then pour on top of last layer of graham crackers. Spreading evenly.
7. Cover and chill 4 hours. 6 hours is actually better and overnight is best.
Note: You can whip this up by hand using a whisk or you can use an electric mixer. I prefer to use a whisk. It makes it the cake fluffy.
Strawberry Frosting Fudge
This is a super fun way to get the kids in the kitchen to help! My 7 year old son absolutely LOVED helping mom make some Valentine’s Day Fudge!
1 (16 oz) can of strawberry frosting
1- 12 oz bag of white chocolate chips
1/4 teaspoon Strawberry extract
1. Spray 8 x 8 pan with cooking spray and line with Wax paper.
2. Melt White Chocolate Chips in Microwave until melted. Being careful not to burn the chips.
3. Quickly and evenly stir in the frosting and Strawberry extract.
4. Pour into prepared pan. Top with Sprinkles!
5. Let set-and serve. Can be cut into cute shapes using cookie cutters or just cut into squares.
6. Store in a airtight container up to 7 days.
Valentine’s Day Tuxedo Chocolate Covered Strawberries
1 (12 ounce pkg.) Semi-Sweet Chocolate (I used Ghirardelli brand)
1 (12 ounce pkg.) White Chocolate Chips (Again, I used the Ghirardelli brand)
2 teaspoons of shortening (divided)*Optional*
1. Rinse and let strawberries dry.
2. Melt white chocolate with 1 teaspoon shortening in a microwave bowl for 20 to 30 seconds at a time- until melted.
3. Dip each strawberry in white chocolate. Going a little more than half way up on the strawberry. Place on a wax paper lined cookie sheet and continue until all strawberries are dipped and coated in white chocolate.
4. Refridgerate for approx. 10 minutes to let the white chocolate harden.
5. Melt Semi-Sweet Chocolate with the remaining teaspoon of shortening in a microwave safe bowl for 20 to 30 seconds, until melted.
6. Dip each strawberry in semi-sweet chocolate at an angle on its side….tilting it just slightly. Repeat and complete other side of strawberry. Place back on wax paper to harden.
7. Continue dipping in Semi-Sweet chocolate until all coated. Then take a tooth pick dipped in semi-sweet chocolate to create the ‘buttons’ of the tux. I also used a tooth pick to make the ‘bow’ just used a bit more chocolate and tried to create a “line” in between both dots.
Return to fridge to completely harden. Perfect for Valentine’s Day! My kids loved them! I should say my 2 kids that love strawberries loved them.
Easy Peasy Butterfinger Pie
5 butterfinger candy bars (full size) crushed
1 (8 ounce) package Cream Cheese, softened
1 (12 ounce) Whipped Topping (such as cool whip, I used the generic), thawed
1 graham cracker crust (or you can make your own)
1. Crush butterfingers. I placed mine is a plastic bagging and hit the candy with the handle on my rolling pin. I only crush 4. And set one aside.
2. Combine cream Cheese with Whipped topping until well blended.
3. Add the crushed butterfingers and combine. Pour into crust.
4. Crush remaining butterfinger and sprinkle it on top.
5. Set in fridge to firm up a couple of hours. You can freeze this pie as well. Which is what I do.