Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Monday, January 16, 2012
Menu Monday - Rainbow Cake
9:00 AM | Posted by
The Mommies Network |
Mondays can be great or one of those Mondays. For me today was one of those Mondays. My daughter decided to show everyone in BlockBuster what kind of demon crawled up in her by screaming and throwing her bag of M&Ms every where. She didn't stop screaming til we got to the car.
So I knew today was a good day to do some cake therapy. A good cake can take care of any problems. As soon as my daughter took her nap I hit the kitchen to make Rainbow Cake.
Rainbow Cake in Jar
Place the jars in a shallow baking dish, add about 1/4″ in water in the baking dish. Place the baking dish in the oven and bake for 30-35 minutes.
So I knew today was a good day to do some cake therapy. A good cake can take care of any problems. As soon as my daughter took her nap I hit the kitchen to make Rainbow Cake.
Rainbow Cake in Jar
1 box white cake mix made according to package instructions
Neon food coloring in pink, yellow, green, turquoise, and purple
3 one-pint canning jars
1 can vanilla frosting
Rainbow sprinkles
Neon food coloring in pink, yellow, green, turquoise, and purple
3 one-pint canning jars
1 can vanilla frosting
Rainbow sprinkles
Preheat oven to 350 degrees. Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside. Take your one box white cake mix and make according to package instructions. To be honest I messed up and didn't use egg whites in my cake. Still came out yummy.
Scoop about 1/2 cups of cake batter into five small bowls. It doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another. Tint each bowl of cake batter with the food coloring until very vibrant.
Note: I used more then 1/2 cups of cake batter in each bowl. I was cake hungry. If I do this recipe again I would only use 1/2 cup of cake batter for each bowl and make cupcakes with the extra batter.
Spoon about 3 tablespoons of the purple batter into the bottom of each jar. Spoon equal amounts of turquoise batter, then green, yellow, and pink. Note: I was not very clean with how I scooped the batter into the jars. I think next time I would use a funnel so the different colors don't mix on the side of the jar.
Place the jars in a shallow baking dish, add about 1/4″ in water in the baking dish. Place the baking dish in the oven and bake for 30-35 minutes.
 |
| Note: The cake will mushroom over the top. I used extra batter which caused the volcano effect. |
Remove jars and allow to cool completely before scooping a small portion from the top of your cake and adding a hefty dollop of vanilla buttercream to the top. Sprinkle & serve, or cover with a lid and store in the fridge. In the end you will have a unique dessert for your loved ones. This dessert didn't come out as clean as I had hoped, but it reminds me of those sand bottles you make at carnivals and festivals. The important thing is that I had a blast and it made my day end on a happy note.
Post originally submitted to the CentralPiedmontMommies Blog on June 20, 2011
Labels:
Monday, January 2, 2012
To Die For Blueberry Muffins
I am not a morning person at all. When my daughter screams, "Mommy!" in the morning, all I want to do is hide under the covers for a few more minutes. So usually, I am not in the mood to make a huge breakfast, either. I like something that is good and quick.
Lately, Virginia has been on a blueberry kick. She loves her some blueberry waffles. When I was at the grocery store, I grabbed some fresh blueberries for her. Well, don't you know, my silly goose turned up her nose at the blueberries. I don't like to waste food, so I decided to make blueberry muffins. I usually use the store-bought muffin packs, but I ran across this To Die for Blueberry Muffin recipe on AllRecipes and decided to give it a shot.
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line with muffin liners. I always like to put two liners in one muffin spot. Like my mother, I tell my family that the one that gets the double liner is going to have a lucky day. Combine 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder.
Measure 1 cup of vegetable oil; add egg and enough milk to fill the cup. Mix this with flour mixture.
Fold in blueberries. Fill muffin cups to the top, and sprinkle with crumb-topping mixture.
To make crumb topping: Mix 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven or until done.
Post originally submitted by Kathy (absolutelykathy) to the CentralPiedmontMommies blog on Sept. 8, 2011.
Post originally submitted by Kathy (absolutelykathy) to the CentralPiedmontMommies blog on Sept. 8, 2011.
Monday, December 26, 2011
Menu Monday: Kiss Me Chocolate Chip Cookies
I am always making CCC a million different ways, just search Chocolate Chip Cookie/s on here and you'll get a few hits. Can't help it. These are chewy soft yummies. And I had a ton of chips I needed to use up. When a few cooled I took them on a plate to Pixie girl- she took one, walked away took a bite and came back towards me, I told DH, "yup she wants one in each hand..." NOPE. She came over, put her arms around me and kissed me... then took the other cookie. I love that little baby.
2 sticks melted butter
1/4 c sugar1 1/4 c brown sugar (lightly packed)
2Tbs milk
2 tsp vanilla
2 eggs
2 Tbs sour cream
Sift-
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt- I used kosher last night
1 cup oats
2 cups chocolate chips
1 cup nuts (optional)
Chill dough thoroughly. I left this dough overnight in the fridge. I used a small cookie scoop for these cookies. I baked them on stoneware. Which took longer, than my standard parchment lined jelly roll pan. Bake at 350 degrees for 9-10 minutes depending on your oven.
You can also scoop the dough onto a cookie sheet, flash freeze the dough balls and put them in a Zip top bag and bake a few at a time.
OR roll the dough into logs and wrap in plastic wrap and slice and bake them also.
2 cups chocolate chips
1 cup nuts (optional)
Cream sugars and butter until light and fluffy. Add remaining wet ingredients. Beat well. Mix in flour mixture. Stir in oats, chocolate and nuts.
Chill dough thoroughly. I left this dough overnight in the fridge. I used a small cookie scoop for these cookies. I baked them on stoneware. Which took longer, than my standard parchment lined jelly roll pan. Bake at 350 degrees for 9-10 minutes depending on your oven.
You can also scoop the dough onto a cookie sheet, flash freeze the dough balls and put them in a Zip top bag and bake a few at a time.
OR roll the dough into logs and wrap in plastic wrap and slice and bake them also.
Post provided by the Please Give Peas a Chance Blog.
Friday, July 1, 2011
French Muffins
French Muffins were always the first request on a Saturday morning when I was young. Especially if we had friends sleeping over. We would beg and plea for our Mom to make these. She really only made these muffins for sleep overs and special occasions. When she did make them, I can remember waking up to the smell of cinnamon filling the house.
Preheat oven to 350 degrees. 1/3 cup shortening
1/2 cup sugar and One Egg
Mix shortening, sugar, and egg.
1 1/2 cup All Purpose Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt
1/4 tsp Nutmeg
1/2 cup Milk
Stir in flour, baking powder, salt, and nutmeg. Alternating with milk.
Fill muffins cups 2/3 full. ( note to self: next time use muffin liners or remember to spray )
My mom always used muffin liners and would tell us that whoever found the muffin with two
liners was the lucky one for the day!
Bake 20-25 minutes. Twenty Minutes was how long it took in my oven.
While the muffins are baking, mix 1/2 cup confectioner sugar and 1 tsp. of cinnamon in a bowl.
Also melt 1/2 cup margarine in a bowl.
Immediately after baking roll muffins in melted butter, then in cinnamon-sugar mixture.
SERVE HOT!
You won't have any left over after your family and friends get their hands on these muffins.
Post submitted by Kathy (absolutelykathy) from CentralPiedmontMommies.
{Originally submitted to CentralPiedmontMommies Blog on 5/9/2011}
{Originally submitted to CentralPiedmontMommies Blog on 5/9/2011}
Friday, June 17, 2011
Dirt Cake
Dirt cake is one of my favorite desserts. Brings back memories of childhood when I played softball in a summer league. Every summer we would have a end of season banquet to pass out trophies and to have a cook out. One of the mother's would always being dirt cake. It was always the hit of the cook out. The recipe below has been doubled since I am using a large flower pot. If you want to use a smaller potion please half all the ingredients.
In a large bowl mix two (16oz) packages of cream cheese, half a cup of butter, and two cups of powdered sugar together. Note: Make sure to use a large bowl. Also I used a mixer when mixing all the ingredients together and it flew things everywhere. I found that if I used a spoon first to mix and then use the mixer that it worked better.
In a separate large bowl mix 16oz. container of whipped topping, four small packages of instant french vanilla pudding, and seven cups of milk together.
Note: Make sure to use two bowls to mix the ingredients together and then pour together into a large bowl. I had a tough time mixing. I need to buy a larger bowl.
Combine both mixtures together until smooth.
Crumble Oreos in food processor or roll with a rolling pin. I used two large packages of Oreos.
Note: When I make this recipe again and if I use the same size container I would use three packages or Oreos.
If you decide to use a clean flower pot, line it with tin foil for added protection.
Layer the Oreos and pudding mixture to the top beginning and ending with Oreos.
Chill for several hours or overnight. Decorate with gummy worms, silk flowers, or
construction toys. You will be sure to be the hit of your Memorial Day BBQ.
Post submitted by Kathy (absolutelykathy) from CentralPiedmontMommies.
{Originally submitted to CentralPiedmontMommies Blog on 5/28/2011}
{Originally submitted to CentralPiedmontMommies Blog on 5/28/2011}
Subscribe to:
Posts (Atom)
Posts
