4th of July No Bake Watermelon Cake

I will definitely be making the No Bake Watermelon Cake  for 4th of July this year.

Check out Mandy's blog for the how to.

Twinkie Layer Cake

My husband L♥VES Twinkies.  L♥VES them.  When I saw the Twinkie Layer Cake from Confessions of a Cookbook Queen on Pinterest today I KNEW I would be making it for him very soon.  Holy cow.  

Talk about twinkie overload.

Twinkie Layer Cake

Twinkie Layer Cake

Ingredients

• Cake:
• 1 box yellow cake mix (I used Duncan Hines)
• 5.1 oz box instant vanilla pudding (the large box)
• 1 cup water
• 1 stick salted butter, melted and cooled slightly
• 4 large eggs, lightly beaten
• Filling/Frosting:
• 1 stick salted butter, slightly softened
• 1/4 cup heavy cream
• 1 tsp vanilla
• 7 oz jar marshmallow creme
• 3 1/2 cups powdered sugar

Instructions

1. Preheat oven to 350. Butter and flour 2 (8 inch) round cake pans and set aside.
2. In the bowl of your mixer, combine eggs and butter. Add water, pudding mix, and cake mix and beat on medium for about a minute, until batter is smooth and thick. Spread evenly in prepared pans and bake for about 20 -25 mins or until tops spring back when lightly touched, or a toothpick inserted in center of cake comes out clean.
3. Cool cakes for a few minutes in the pans, then turn out on to wire racks to finish cooling.
4. For frosting/filling: Beat butter and vanilla in your mixer until combined. Add marshmallow cream and beat until smooth. Slowly add powdered sugar until just combined. Add heavy cream, Increase speed to high, and beat for one minute, until light, smooth and fluffy. Spread on cake layers and serve.

Notes

Cake batter portion of recipe adapted from Allrecipes.com

Chocolate Ganache

Chocolate Ganache
Enough to cover 3 tier 8" or 9" cake

2 cups semi sweet chocolate pieces
1-1/2 cups heavy cream

Bring cream to a simmer over med-hi heat.  Place chocolate in a glass bowl.  Remove cream from heat and pour over chocolate pieces.  Stir until chocolate is fully melted.  Let sit for 10-15 minutes until chocolate has cooled.  Pour over cake and refrigerate until ready to eat.

General Conference + Cinnamon Rolls

General Conference occurs twice per year during the first weekend in April and October. I love spending time with my family watching and listening to uplifting, spiritual messages (you can watch HERE) and eating our favorite Conference Weekend Cinnamon Rolls.

My Conference Weekend Cinnamon Roll recipe is HERE

Allie's Super Easy M&M® Cookie Bars

Allie is learning to bake and loves to try out easy recipes to add to her collection.  She decided to make cake mix cookies in a bar form.  She used a basic yellow cake mix along with the M&M'S®.  They turned out great!  She took them to school and shared with her friends which were devoured immediately.

M&M® Cookie Bars
1 package of cake mix (any flavor)
1 large egg .
1/4 cup of oil 
1/4 cup of water 
1 cup of chopped nuts, raisins, oatmeal, coconut, chocolate chips, M&M'S® etc. (anything you like in cookies)

Preheat oven to 350°F.
Combine cake mix, egg, oil, and water. Beat until well blended. Stir in remaining ingredients or place on top of dough like we did here..  Spread batter in 9x13 baking pan.

Bake for 20 minutes or until done.

Makes 12 large cookie bars

Meyer Lemon L♥ve

I found a new favorite lemon bar recipe. This one uses Meyer Lemons and is super delish. I highly recommend that you try it. In a pinch you can substitute regular lemons but they won't taste as good. Trust me :)

Meyer Lemon Bars
(makes one 8-inch square pan)

Crust:
1 cup all purpose flour
1/2 cup confectioners' sugar
1/8 tsp salt
 4 ounces (1 stick) unsalted butter, cold and cut into 1/2 inch pieces

Filling:
2 large eggs
1 cup superfine or bakers' sugar
2 tbsp all purpose flour
1/8 tsp salt
2 tsp finely grated meyer lemon zest*
1/4 cup freshly squeezed meyer lemon juice*

Preheat oven to 350F. Butter and line an 8-inch square pan with parchment paper.

To make crust: Combine flour, confectioners' sugar and salt in the bowl of a food processor. Add butter and pulse until the mixture is pebbly. Press evenly into the bottom of your prepared pan. Bake until lightly golden, about 18-20 minutes. Set aside crust.

To make filling: In a medium bowl, whisk together eggs, sugar, flour and salt. Whisk in lemon zest and juice until well combined. Pour over crust (it's okay if crust is still hot). Bake until filling is just set, about 15 to 18 minutes. Cool completely before serving. Dust with confectioners' sugar if desired.

Vitamix L♥VE

We just blew out the motor on our third (cheapo) blender.  We make lots of smoothies and ice cream malts/shakes so it really was just a matter of time before it happened.

Hello Vitamix!  Jeff gave it to me for my Valentines present!  (He knows me so well.)
This thing is the bombdiggity - seriously, the hubs scored big with this one.  

Our favorite smoothies recipes are located HERE - Mango madness shown below

Our Favorite Chocolate Fudge Sauce

Happy Valentine's Day!
 A little reminder to try The BEST fudge sauce I have EVER made.

click on link above or see recipe below
{Thanks to Paula Deen} 
Make it tonight!!  So Easy

 

Mr. Pete's Chocolate Fudge Sauce

Paula Deen

Yield:  4 cups

 
1 3/4 cups heavy cream
3/4 cup brown sugar
1/4 cup butter, cut into small pieces
2 3/4 cups semisweet chocolate chips
1/8 teaspoon sea salt
1 teaspoon vanilla extract

In a heavy bottomed saucepan over low heat, bring the cream just to a boil then add the brown sugar and stir just until it dissolves. Add small pieces of butter until mix until completely melted, then stir in the chocolate chips. Wait 3 to 5 minutes so that chocolate is very soft before folding it in with a spatula. Stir in the salt and vanilla extract and blend until well incorporated. Let cool for 15 minutes; it will thicken as it cools.

*Cook's Note: Can be stored up to 1 week in the refrigerator in a glass jar. Heat until warm but not hot, before serving.

Kozy Shack Rice Pudding Copycat

Allie and I were craving rice pudding tonight but not just any rice pudding.  We like the taste of Kozy Shack, so we researched recipes and put our own twist on it.

This recipe is really yummy and we highly recommend that you give it a try.

Rice Pudding

Ingredients

• 1 cup Cooked Long Grain Rice
• 1/2 cup Sugar
• 1/3 cup Flour
• 1/4 teaspoon Salt
• 2 cups Whole Milk
• 2 Egg Yolks (beaten)
• 2 Egg Whites (beaten to soft peak)
• 1 teaspoon Vanilla

Instructions

Place sugar, flour, salt, and milk in sauce pan. Stir on medium low heat until mixture begins to boil. Let boil while stirring constantly for 2 - 3 minutes. Remove from heat and place 1/2 cup of hot mixture into egg yolk and mix well. Pour egg yolk and rice into hot pudding mixture and place back on stove, continue to cook for 2 - 3 minutes. Stir constantly so pudding does not form lumps and stick to the bottom of pan. Remove from heat, add egg whites and vanilla and whisk well. Chill before serving.

The Cookie Elf - Lofthouse Style Sour Cream Sugar Cookies

My little baker has been making cookies all week long making our favorite Lofthouse Style Sour Cream Sugar Cookies for her friends.

Lofthouse Style Sour Cream Sugar Cookies
Yield: Lots of cookies!

Cream together:
2 c. sugar
1 c. butter (or try 1/2 c. butter and 1/2 c. shortening)

Add and mix together:
1-1/2 c. sour cream
3 eggs
2 tsp vanilla extract

In a separate bowl, mix together:
6 c. flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Add flour mixture to creamed mixture and mix until well blended.

This makes a very soft tender dough. It should be chilled for a few hours before rolling out on a floured counter. Cut using floured cutters (just dip them in flour between cutting each cookie)

Bake at 425* for 7 minutes. Don't over bake.

Favorite Frosting for these cookies:
4 cups powdered sugar
1 cup butter
6 tablespoons heavy cream
1 tsp vanilla extract

Mix together butter and vanilla.  Slowly add powdered sugar.  Once smooth and creamy, add in heavy cream 1 tablespoon at a time. Tint with food coloring.

Kneader's Peppermint Brownies ♥

I'm still in the baking mood so I decided to make these joyful peppermint brownies for my family.  The recipe makes a full 9x13 pan so I decided to send a batch to my  friend who is having twins! She and her husband have 3 little ones already - can you imagine? -  and before Christmas gets here they will have 5 under the age of 7 years old - oh my!

How fun to have twins at Christmas!  {my hubby said, "baby hungry, much?"  um....YES! not my own, but with 1 daughter married and another engaged, I can hardly wait for grand babies!}

 Kneader’s Peppermint Brownies

Ingredients

Brownies
• 1 cup butter
• 1/2 cup chocolate chips
• 2 cups sugar
• 1 teaspoon vanilla
• 4 large eggs
• 1 cup all-purpose flour
• 2 cups semi-sweet chocolate chips
Filling
• 1/2 cup vegetable shortening
• 2 cups confectioners sugar 
• 1 T milk
• 1/2 teaspoon peppermint extract
• 2 drops red food coloring, optional
Chocolate Ganache
• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy cream
• 1/2 cup crushed candy canes

Instructions

1. Preheat oven to 350° and butter a 9"x13" baking dish.
2. In a large, microwave safe bowl, melt the chocolate and butter in the microwave on high at 20-30 second intervals, stirring and repeating until melted. Cool slightly.
3. Beat in the sugar, eggs, and vanilla.
4. Add the flour and stir until combined. Fold in the chocolate chips.
5. Pour into the baking dish and spread.
6. Bake for 25 minutes.
Frosting
7. In a medium bowl beat the sugar, shortening, milk, and mint until fluffy. 
8. Add food coloring, if desired, and stir until a uniform color.
9. Spread evenly over the cooled brownies.
Ganache
10. In a medium saucepan heat the chocolate chips and cream over medium heat,stirring constantly, until the chocolate is melted. Pour over the frosted brownies and sprinkle with crushed candy canes.
11. Allow to chill then cut and serve.

Orange Glazed Poppy Seed Mini Loaves

Christmas baking begins today with Orange Glazed Poppy Seed Mini Loaves.  My house smells divine.

Orange Glazed Poppy Seed Bread
3 cups flour
1 1/2 t. baking powder
1 1/2 t. salt
2 1/4 cups sugar
3 eggs
1 1/2 cups milk
1 1/2 cups oil
1 1/2 T. poppy seeds
2 t. butter flavoring
2 t. vanilla
Mix together the above ingredients and beat for two minutes.

Fill 5 or 6 mini-loaf pans 2/3 to 3/4 full.

Bake 35 minutes at 325 degrees.

Glaze:
3/4 cup sugar
1/4 cup orange juice
1 1/2 t. vanilla
1/2 t. butter flavoring
Mix in a glass measuring cup. Pour over hot bread when removed from the oven. Let stand for 30 minutes.
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White Chicken Chili Recipe

Make this for dinner tonight.

You will thank me.

Seriously.  It is so good.

White Chicken Chili

Recipe by Our Best Bites

I call this a chili, but it’s really a soup consistency.
If you want it thicker, just reduce the amount of broth.

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro

1 32oz box chicken broth  

Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips


In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.

Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments. If you don’t have all those condiments- at least have sour cream! But honestly, it’s best with everything :)

Makes about 8 cups of soup.

*Oh, and this freezes well. Sometimes I make a batch and when it cools I put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.

 

Creme Brulee French Toast

Enjoy Creme Brulee French Toast this Sunday, or any Monday, Tuesday, or Wednesday, Thursday...you get the point. :)

Creme Brulee French Toast 
adapted slightly from allrecipes.com.

1/2 c. unsalted butter
1 c. packed brown sugar
2 Tbs. corn syrup
6-8 slices thickly sliced french bread. (Leave the crusts on, it's too much work and it doesn't make a huge difference)
6 eggs
1 1/2 cups half and half
1 tsp. vanilla
3 Tablespoons Grand Marnier or Triple Sec (or orange juice if you'd rather)
1/2 tsp. salt

1. Spray a 9x13 pan well with Pam or other cooking spray. I have found that the french toast likes to stick to my glass pans, so I buy disposable pans to use for this recipe and the french toast will slide right out of those. You can wash them and reuse them later if you like. If you don't like to wash just throw them away. I won't tell anyone. I promise.

2. Melt the butter in a saucepan over medium high heat. Add the brown sugar and corn syrup. Stir until sugar is dissolved. Then pour the mixture in the disposable pan.

3. Place the bread in a single layer in the baking dish.

4. In a medium sized bowl, whisk the 5 eggs, half and half, vanilla, Grand Mariner/orange juice and salt. Pour over the bread.

5. Cover and place in the fridge for 8 or more hours.

6. The next morning, take the pan out of the fridge and let it sit for 30-40 minutes on the counter.

7. Preheat your oven to 350 degrees. 8. Bake 35-40 minutes in the oven until lightly browned and puffy. Serve this french toast by flipping each individual piece upside down onto the plate.

 Enjoy!

Conference Weekend - 3 Ingredient Cinnamon Rolls

It's Conference weekend and tradition calls for cinnamon rolls for Sunday morning breakfast. I found this easy peasy recipe online and just had to share the recipe and my results - YUM!

3 Ingredient Cinnamon Rolls

1 bag Rhodes frozen Cinnamon Rolls (12 rolls per bag)
1/2 cup butter
1 small box Jell-O Cook & Serve vanilla pudding


Thanks to my friend Terry for this step-by-step tutorial.

Purchase Rhodes frozen Cinnamon Rolls  and a small box of Jell-O Cook & Serv vanilla pudding (NOT instant).

 

The night before, spray your 13"x9" baking dish with cooking spray. Separate the cinnamon rolls and lay them in a single layer in the dish (reserve icing package that comes with rolls).

Sprinkle the UNPREPARED Cook & Serv vanilla pudding over the frozen rolls. Melt one stick of butter or margarine and pour it over the rolls. Spray a sheet of plastic wrap lightly with cooking spray (I lay it over the baking dish and spray, then pick it up and turn it over so spray side is down) then cover the rolls tightly and refrigerate overnight.

In the morning, remove the thawed rolls and let set on counter for 30-45 minutes until doubled in volume.

Bake at 350* for 15-20 minutes until light golden.

Spread icing and serve.

Holiday Crunch aka Christmas Crunch aka CRACK!

Christmas Crunch aka CRACK!
1-12.8-ounce box Rice Chex cereal
1-12-ounce box Golden Grahams cereal
1-7-ounce bag shredded coconut
1-4-ounce bag slivered almonds
1-1/2 cups butter (3...yes 3...sticks of butter)
2 cups sugar
2 cups corn syrup

Combine Rice Chex and Golden Grahams, coconut and almonds in a large mixing bowl. Stir to combine.
In a large sauce pan, cook butter, sugar and corn syrup to the "soft ball" stage...about 234 degrees on a candy thermometer. Pour over cereal mixture and stir until all is well coated. Pour mixture out onto 2 large cookie sheets to cool. Stir it around occasionally to prevent clumping. Store in an airtight container.

 

Cookies!

It's a cookie kind of day ♥

My favorite recipe HERE

Honey Bun Cake

Holy cow.  You have GOT to try this recipe.  It is amazing!

It is cinnamon-y goodness at it's best and a definite recipe favorite in my house.

It's sort of like a coffee cake...only different.  The sour cream adds a rich denseness to it and the cinnamon sugar mixture sends it over the top.

Make this today for your honey bunnies.  They will l♥ve you for it...Probably even more than they love you today.

 

Honey Bun Cake

For Cake:

1 box yellow cake mix (I prefer Duncan Hines)

1 cup sour cream

4 eggs

1/2 cup sugar

3/4 cup oil

For Cinnamon Sugar Mixture:

3/4 cup brown sugar 

3 Tablespoons cinnamon

For Glaze:

2 cups powdered sugar

1 teaspoon vanilla

3-4 Tablespoons milk

Mix the ingredients for the cake together.  When thoroughly mixed, pour HALF of the batter into a bundt pan or 9x13 baking pan.

Combine the ingredients for the cinnamon sugar mixture and sprinkle HALF of the mixture onto the batter.

Pour the remaining batter over the cinnamon sugar mixture and then top with the remaining cinnamon sugar mixture.

Bake in a preheated oven 300 degrees for about 45-50 minutes.

Prepare glaze mixture right before taking the cake out of the oven.  Drizzle the glaze over the hot cake and let cool.  The glaze will harden as the cake cools