CINNAMON CAKE

https://www.thirtyhandmadedays.com/cinnamon-cake/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+30handmadedays+%2830days%29

CINNAMON CAKE
We really liked this cake.  Had it with eggs and ham.  I also added cinnamon chips to the middle.  I only made 1/2 of the glaze.

• 1 box yellow cake mix
• 1 (5 oz) pkg instant vanilla pudding
• 3 T. flour
• 1 c. sour cream
• ¼ c. oil
• ¾ c water
• 4 eggs
• ½ c. sugar
• 4 tsp. cinnamon

---cinnamon chips, optional

• 1¼ powdered sugar
• 4 Tbsp. milk
• 1 tsp cinnamon

1. HAND MIX THIS. Don't use an electric mixer!!!
2. Mix together cake mix, pudding and flour.
3. Add sour cream, oil and water.
4. Add eggs last, one at a time.
5. Blend well.
6. Mix sugar and cinnamon in small bowl and set aside.
7. Spray bundt pan well with cooking spray.
8. Sprinkle ⅓ of cinnamon/sugar mix on bottom of pan.
9. Next, pour ½ cake batter, spreading evenly over pan.
10. Then sprinkle another ⅓ of the cinnamon/sugar (add cinnamon chips here) mix and the last ½ of cake batter.
11. Finish with last ⅓ of cinnamon/sugar mix.
12. Bake at 350 for 45-50 mins. (for the minis I only had to bake for 25 mins - so keep an eye until golden brown)

FOR GLAZE:

1. Mix ingredients together and drizzle on cake

CREAM PUFF CAKE

CREAM PUFF CAKE
We all really liked this.  Had when Dan & Judi were here for dinner.  Not sure if the crust turned out like it was suppose to - maybe next time look at Danae Winder cream puff recipe and compare.  Or just watch video - it wasn't smooth.  Maybe we let it cool too much?  I think next time we would put chocolate syrup on right before serving on each piece or let them chose between chocolate or caramel.

https://lilluna.com/recipe-tip-deal-video-of-the-week-cream-puff-cake

1 stick margarine
1 c water
1 cup flour
4 eggs
1 LARGE box instant vanilla or white chocolate pudding
3 cups milk
1 (8 oz) cream cheese, softened
1 (8 oz) cool whip
chocolate syrup (or we think caramel (salted?) would be good too)

Boil together the margarine and water.

Add flour and mix well.  Cool slightly and stir in eggs, one at a time.  Mix well and spread into a greased 9x13 pan.

Bake at 400 for 30 minutes.  Cool completely.  NOTE: Crust will spread up onto the sides (this is suppose to happen).

In a large bowl mix pudding, milk and cream cheese.  Beat until lumps disappear.

Pour into cream puff crust.

Spread cool whip on top of pudding and drizzle syrup on top.  Refrigerate.

This will keep well for day.

BREAKFAST BUNDT CAKE

BREAKFAST BUNDT CAKE

We liked this.  Scott wouldn't try it because he thought it was weird with the blueberries.  I told him fine..more for us :-)  It taste like a doughnut.  We  liked it better cold.  Kept in fridge.

1 box white cake mix
4 eggs
2/3 cup melted butter, cooled
¾ cup buttermilk or milk
1 cup sour cream or plain yogurt
2 teaspoon vanilla extract
1 tablespoon cinnamon
1 3.4- to 3.9-oz. pkg. vanilla or white chocolate instant pudding mix
1 ½ cups blueberries

Maple Glaze

2 cups powdered sugar
2 tablespoons butter, melted
1 teaspoon maple flavoring
2–4 tablespoons milk
Decoration
5 pieces of bacon, cooked and chopped for decoration


1.   Preheat oven to 350 degrees and grease a Bundt pan.

2.   Sift cake mix into a small bowl to remove any lumps; set aside.

3.   In a large bowl, combine eggs, butter, buttermilk, sour cream, and vanilla extract.

4.   Add cake mix, cinnamon, and instant pudding mix; stir until combined.

5.   Fold in blueberries.

6.   Dump batter into prepared Bundt pan and spread evenly.

7.   Bake for 38–50 minutes or until a knife inserted near the center comes out clean.

8.   Let cool in pan, then turn out.

9.   Maple Glaze: Whisk powdered sugar, butter, maple flavoring, and 2 tablespoons milk together until smooth. If too thick to pour, add more milk.

10.  Pour glaze over cooled cake and top with chopped bacon. 

CHOCOLATE PEPPERMINT BUNDT CAKE

http://fabulesslyfrugal.com/chocolate-peppermint-bundt-cake-recipe/

CHOCOLATE PEPPERMINT BUNDT CAKE

Loved, loved this!  Wanted all Christmas season to make it.  Ended up making it the night of Alamo Bowl (Ducks January 2, 2016).  We were having a party at Lisa & Kyle's.  Mom & Dad and Justin's family were all there.  It was so good wish I would have made it just for our family so we would have had left overs :-)

Ingredients

• cocoa powder and butter for pan
• 1 box Duncan Hines Devil's Food Cake Mix
• 1 small box instant chocolate pudding mix (3.9 ounces)
• 4 eggs
• 1 cup full fat sour cream
• 1 cup vegetable oil
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon certified pure peppermint essential oil or 2 teaspoons peppermint extract
• 1 cup dark chocolate chips, roughly chopped
Glaze
• 1/2 cup dark chocolate chips (3 1/2 ounces)
• 1/2 tablespoon butter (not sure this is needed - was runnier than normal)
• 1/2 cup heavy cream
• 1 to 2 drops certified pure peppermint essential oil or 1/2 teaspoon peppermint extract
• 2 candy canes, crushed

Instructions

1. Preheat oven to 350 degrees. Thoroughly butter the inside of a bundt pan, then dust to coat with cocoa powder. Tap and shake out excess powder.
2. Dump the dry cake mix and dry pudding mix into the bowl of a stand mixer. In a medium bowl, whisk together the eggs, sour cream, oil, milk, vanilla, and peppermint until smooth. With the stand mixer running, add the liquid ingredients to the dry mixes and beat until combined. Scrape down sides of bowl and beat for 2 minutes on medium high speed. Add chocolate chips and stir until combined. Pour batter into prepared bundt pan and bake for 45-55 minutes, until an inserted skewer comes out with moist crumbs attached.
3. For the glaze, place the chocolate chips and butter in a bowl. Heat the cream until hot and bubbly, then pour it over the chocolate chips. Let sit for a few minutes while the chocolate melts, then add the peppermint and whisk until smooth. Set aside.
4. When the cake is done baking, let cool until just warm, about 15-20 minutes. Then invert onto a paper towel on a cooling rack. Let cool completely, then place on a serving platter. Glaze the cake by gently brushing glaze over the top, then spoon or pour glaze over and let it drip down the sides. If the glaze has thickened too much, heat for a few seconds to loosen. Let glaze set on the cake for a few minutes, then sprinkle with crushed candy canes.
5. Serve with whipped cream or vanilla ice cream.

CHOCOLATE PEANUT BUTTER DREAM BARS

CHOCOLATE PEANUT BUTTER DREAM BARS

Scott saw this on facebook and wanted to make it.  It is very yummy!  Such a good peanut butter taste. Taste even better the next day.

Yield: makes one 8 X 8-inch dish

Ingredients

• 1 16 ounce package peanut butter sandwich cookies, divided
• 4 tablespoons butter (1/2 stick) butter, melted
• 4 ounces cream cheese, room temperature
• 1/2 cup confectioners’ sugar
• 1/3 cup creamy peanut butter
• 1 8-ounce container Cool Whip, divided
• 1 3.9 ounce package instant chocolate Jello-O Pudding Mix
• 1 1/2 cups milk
• 1/2 cup milk chocolate & peanut butter chips OR 1/4 cup milk chocolate chips + 1/4 peanut butter chips

Instructions

1. Preheat the oven to 350 degrees F.
2. In a blender or food processor, finely crush 24 of the cookies.
3. In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened.
4. Press into an ungreased 8 X 8-inch baking dish.
5. Bake for 10 minutes.
6. Allow crust to cool completely before proceeding.
7. In the meantime, mix the package of pudding with the 1 1/2 cups of milk in a small bowl.
8. In a mixing bowl, beat cream cheese, confectioners’ sugar, and peanut butter together.
9. Fold in 1 cup of the Cool Whip and mix until well blended.
10. Spread the chocolate pudding over the cooled crust.
11. Place dollops of cream cheese mixture over the pudding layer and with an offset spatula, gently spread to completely cover.
12. Spread remaining Cool Whip over the cream cheese.
13. Refrigerate two hours.
14. In a plastic bag, break up the 8 remaining cookies.
15. Sprinkle the cookies and chocolate / peanut butter chips over the top just before serving.

CHOCOLATE LASAGNA

CHOCOLATE LASAGNA

Prep Time: 20mn

Cook Time: N/A

Total Time: 1hr 20mn

INGREDIENTS

• 1 package regular Oreo cookies (Not Double Stuff) - about 36 cookies
• 6 Tablespoon butter, melted
• 1- 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 Tablespoons cold milk
• 1- 12 ounce tub Cool Whip, divided
• 2 - 3.9 ounce packages Chocolate Instant Pudding.
• 3 1/4 cups cold milk
• 1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Printed from: http://centercutcook.com
Recipe URL: http://centercutcook.com/chocolate-lasagna/

ALMOST TOO MUCH CHOCOLATE CAKE

ALMOST TOO MUCH CHOCOLATE CAKE
Got this recipe from Luann who got it from Chad's mom.  We made this for Abagail's 5th birthday (instead of nuts at the top we did a 5 out of M&M's) Lisa had made it a couple of times and told us how yummy it is.  I didn't have a 2nd piece, but Jackson said the next day that it was even better.  One thing that is good is you can make the cake and frosting ahead of time.

First, bake the cake
Cake Recipe
18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup water
1.5 cups semisweet chocolate chips

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into 2 well greased 8 inch pans (I put parchament paper on bottom and used 9" pan)
Bake for 50 to 55 minutes, until a toothpick comes out clean.  Cool cake thoroughly in pan at least half an hour before putting on a cooling rack.  
 **This cake can be made gluten free using Pamela’s gluten free Chocolate cake mix.

Second, make the Chocolate buttercream  
This makes a lot - could probably use it for 2 cakes (or I thought it would be fun to make sometime by cutting the cakes in two and making 4 layers) 
1 cup vegetable shortening
3-4 Tlb milk
½ cup unsweetened coco powder
½ tsp clear vanilla extract (buy it by the cake decorating supplies, wilton makes it)
1 lb powder sugar
Mix all ingredients with mixer until smooth.

Third, add buttercream between the 2 cake layers-

Fourth, make ganache

2 tablespoons corn syrup (not sure if you really need this)
6 ounces heavy cream
12 ounces dark chocolate, chopped into small pieces
1/2 teaspoon vanilla extract

I didn't do it like stated but made it how I have made genache in the past.  Put heavy cream in bowl until simmer (see steam). Take off heat and add chocolate.  Let is sit for 3-5 minutes then stir with a whisk until all melted.  In a small bowl on top of a double boiler, combine the corn syrup, chocolate and heavy cream. Let melt and combine while whisking often. Remove from heat and add vanilla.
Let the ganache cool for a few minutes.

Fifth, pour the ganache over the top of the cake letting it drip down the sides. Take a spatula and spread the ganache over the parts not covered.
Pipe buttercream stars on the rim of the top.
Add Almonds. Take raw sliced almonds and place them over medium heat in a sautee pan. Keep them moving by wiggling the pan until they get lightly golden. Remove from heat and alow to cool. Sprinkle them on top of your cake

PINTEREST BUNDT CAKE

Found this recipe on Pinterest.  We all really liked it.  It stuck to our castle bundt cake.  Next time I would oil and dust with either cocoa powder or powdered sugar.  It was such a easy cake to make.

MIX TOGETHER FOR 2 MINUTES:
1 box yellow cake mix
1 small box vanilla instant pudding
1 small box chocolate instant pudding
4 eggs
3/4 cup oil
1 cup sour cream
6 oz. semi-sweet chocolate chips

Pour 1/2 batter into prepared bundt pan.  Sprinkle some chocolate chips on top.  Then pour rest of batter.  Sprinkle more chocolate chips.

Bake at 350 for 50 minutes.

BROWNIES

BYU MINT BROWNIES
I have tried another recipe for BYU mint brownies, but didn't really like it. But these are so good - yummy! The recipe says this is from Sugar-n-Spice, Cougareat Food Court.
Makes one 9x13 pan of brownies. Prep and cook: 90 min. Cool: 1 hour

1 cup margarine
1/2 cup cocoa
2 Tbsp. honey
4 eggs
2 cups sugar
1/2 Tbsp. baking powder
1/2 tsp. salt
1 cup chopped walnuts (optional)
----
Last thing to put on the brownies:
12 oz. chocolate icing (can make some or used purchased from the store)

Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder and salt. Mix well. Add nuts. Pour batter into a greased 9x13 pan. Bake at 350 for 25 minutes. Cool.

MINT ICING
5 Tbsp. margarine - softened
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 cup powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

Mix together softened margarine, salt, corn syrup and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

CHOCOLATE DIPPED BROWNIES
Would work well on a plate with other goodies (Christmas). I liked how you made the brownie part - on the stove and it wasn't too sweet. Jaydan really liked these. These are very good from the freezer.

3/4 cup sugar
1/3 cup butter
2 T water
4 cups (24 oz) semisweet chocolate chips, divided
1 tsp vanilla
2 eggs
3/4 cup flour
1/2 tsp salt (didn't add)
1/4 tsp baking soda
2 T shortening
1/2 cup chopped pecans, toasted (I melted butter, coated the pecans then place on cookied sheet on top of tinfoil cooked at 350 - stir occasionally. Toast in the oven not the toaster oven - it burns them)

In a saucepan over medium heat, bring sugar, butter and water to a boil; remove from heat. Stir in 1 cup of choc. chips and vanilla; stir until smooth. Cool for 5 minutes. Beat in eggs, one at a time, until well mixed. Combine flour, salt and baking soda; stir into chocolate mixture. Stir in another cup of chips. Pour into a greased 9-in square baking pan. Bake at 325 for 35 minutes (I cooked for only about 20). Cool completely. Place in freezer for 30-40 minutes (do not freeze completely). Cut into small bars.

In microwave or broiler (I did a bowl inside a pan w/boiling water), melt remaining chips with shortening; stir until smooth. Using a small fork, dip brownies to completely coat; shake off excess. Place on waxed paper-lined baking sheets; immediately sprinkle with nuts. Allow to harden. Store in a airtight container in a cool place (I put in fridge, but I think they would be better left out).

TRIPLE FUDGE BROWNIES
I think these might be my favorite new brownies. So yummy, moist, fudgy and easy to make!

1 pkg (3.0 oz) Instant chocolage pudding mix (I only had a big box, I made it and only used 2 cups)
1 pkg (18 1/4 oz) chocolate cake mix
2 cups semisweet chocolate chips
Powdered sugar
vanilla ice cream, optional

Preapre pudding mix according to package directions. Whisk in cake mix. Stir in chocolate chips. Pour into a greased 15x10 in pan (I used 9"). Bake at 350 for 30-35 minutes or until the top springs back when lightly touched. Dust with powdered sugar. Serve with ice cream if desired.

ZUCCHINI BROWNIES

These were posted on Facebook by Sarah Sperry. We LOVED them. They were so good warm with a big glass of milk.

2 cups grated (unpeeled) zucchini)

1.5 cups sugar

1 egg (beaten)

2 tsp vanilla

1/2 cup oil (or applesauce)

---

2 cups flour

1 tsp salt

1.5 tsp baking soda

1 pinch baking powder

generous 1/3 cup cocoa powder

---

1 cup chocolate chips

1/2 cup chopped nuts (optional)

Frosting:

1 cube butter

8 oz. cream cheese

1/2 tsp. vanilla

2 cups powdered sugar

Mix all together.

Mix first 5 ingredients until well blended, then add dry ingredients. If zucchini was dry, you might need to add a little water...Finally, stir in chocolate chips and nuts. Pour into greased 9 x 13 pan. Bake at 350 degrees F for 30 to 35 minutes, until toothpick inserted in center comes out clean. Optional: frost with favorite vanilla frosting.

This brownie recipe has more of a light, cake-like consistency, but don't let that turn you off if you prefer dense brownies. Just think of it as a zucchini cake because it is soooooooo yummy. Also, the egg is optional. The original recipe doesn't have it but I feel weird making a baked good without it so I add it to mine. This recipe is courtesy of my sister-in-law, Joleane. :D

Trick-or-Treat Brownie Cupcakes

1 box fudge brownie mix (I used a Ghirardelli brownie mix that I had on hand and used what that box said for water, oil and eggs.)
1/2 cup vegetable oil
2 T water
2 eggs
1 cup while vanilla baking chips
1 3/4 cups powdered sugar
6 T butter or margarine, softened
3 T milk
6 - 8 drops red food coloing
6 - 8 drops yellow food coloring
24 miniature candy bars

Heat oven to 350.  Spray 24 regular size muffin cups with cooking spray.  In a medium bowl, mix brownie mix, oil, water and eggs.  Divide batter among muffin cups.  Bake 13-18 minutes.  Cool 30 minutes.  Lift brownies out of muffin cup.

In a microwavable bowl, microwave vanilla chips.  Cool slightly.

In a medium bowl, beat powdered sugar, butter, milk and food colors on medium speed until fluffy.  Stir in melted chips.  Spoon frosting over cooled cupcakes; top each with a candy bar.