Coca-Cola Cake

Being a Coca-Cola collector, I have several cookbooks with yummy recipes using Coke as an ingredient. This particular one is in several of them. It is also similar to the Double Chocolate Fudge Coca-Cola Cake on the dessert menu at Cracker Barrel. 

Serve it up with a big scoop of vanilla ice cream or dollop of Cool Whip and you can't go wrong. 

Cake Ingredients-

2 cups sugar
2 cups all-purpose flour
1 1/2 cups mini marshmallows
1/2 cup butter
1/2 cup oil
3 tablespoons cocoa
1 cup Coca-Cola
1 teaspoon baking soda
 1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract

Frosting Ingredients-

1/2 cup butter
3 tablespoons cocoa
 6 tablespoons Coca-Cola
16 ounces powdered sugar
1 teaspoon vanilla
 1 cup chopped pecans (optional)

Directions-

Preheat oven to 350 degrees. Sift sugar and flour into a mixing bowl. Add marshmallows. In saucepan, mix butter,oil, cocoa and Coca-Cola. Bring to boil and pour over dry ingredients; blend well. Dissolve baking soda in buttermilk just before adding to batter. Add eggs and vanilla and mix well. 

Pour into a well-greased 13 x 9 inch pan and bake approximately 40 minutes. (Cake is done when it begins to pull away from sides of pan and the center springs back when lightly pushed with finger.) Remove from oven and frost immediately. (Do not cool cake before frosting!)

Chocolate Pudding Cake

This recipe for Chocolate Pudding Cake comes from my grandmother and it is a favorite in our family. You will notice that there is no pudding mix in the recipe. The "pudding" texture comes from the marshmallow bottom and the way the recipe is prepared. Fellow chocoholics, prepare your taste buds for the divine!

Miniature Marshmallows (1/2 of a 16 oz. package)
1 Chocolate Cake Mix
(Ingredients on Cake Mix Box)
1/2 Cup Cocoa
1 Cup Brown Sugar
2 Cups Hot Water

Butter the bottom of a 13 x 9 cake pan. Cover with mini marshmallows. (DO NOT use regular size marshmallows or you will end up with a dripping mess all over the bottom of your oven. Unfortunately, I speak from experience.) Mix chocolate cake mix according to the package directions. Pour cake batter over the marshmallows. 

Quickly whisk together the cocoa, brown sugar and hot water in a bowl.

 Pour the mixture over cake batter. 

Bake at 375 degrees until the center of the cake is done (test with toothpick). Serve warm with whipped cream or vanilla ice cream.

Peach Pie with a Splash of Bourbon

8 fresh, large peaches
3/4 cup brown sugar
1/3 cup sugar, plus 1 Tablespoon Sugar
1 teaspoon cinnamon
3/4 teaspoon salt
1/3 cup tapioca
1/3 cup flour
1/2 cup oats
1 (2 pack) package of Pillsbury Refrigerated Pie Crusts
3 Tablespoons Bourbon
1 Tablespoon Milk

Place a jelly roll pan in oven and preheat to 425 degrees. 

Peel and slice ripened peaches into a large bowl. Drizzle with Bourbon. In a separate bowl, whisk together brown sugar, 1/3 cup sugar, cinnamon, salt, tapioca, flour and oats.

According to package directions, prepare bottom pie crust for a 9" dish.

Sprinkle dry ingredient mixture over peaches and fold gently. (Do not over-stir and make the peaches mushy.) Toss into prepared bottom pie crust. 

Situate the top crust over the peaches. Tuck edges of top crust under the bottom crust. Crimp edges and cut slits in top. 

Lightly brush milk onto top crust and sprinkle with 1 Tablespoon sugar.

Cover pie crust edges with foil to prevent burning. ( Click here for nifty tip! )

Place pie on preheated jelly roll pan in the oven. (I set the oven rack lower than center, but not at the very bottom.)

Bake at 425 degrees for 10 minutes. Turn oven down to 375 degrees and bake 40 minutes longer. Take foil off of crust 20 minutes before removing pie from oven.

Cool completely.

Serve with whipped cream or ice cream.

Skor Bar Cake

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Cake:

1 Yellow Cake Mix

2 Eggs

2 Cups Warm Water

1- 3 Oz. Box Instant Chocolate Pudding

Mix together and bake @ 350* for 30 minutes. Let cool completely.

Frosting:

1/2 Cup Melted Butter or Margarine

1 Cup Powdered Sugar

1 Tablespoon Instant Vanilla Pudding

Mix well. Blend in 1 (8 oz) Cool Whip. Top with 4 Skor Bars, Crumbled. Keep Refrigerated.

I Wanna Get Chocolate Wasted

Source: artofdessert.blogspot.com via Caralee on Pinterest

Lemon Crinkle Cookies

Ingredients:

1/2 cup butter, softened

1 cup granulated sugar

1/2 teaspoon vanilla extract

1 whole egg

1 teaspoon lemon zest

1 Tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1-1/2 cups all-purpose flour

1/2 cup powdered sugar

Directions:

Preheat oven to 350 degrees. Grease baking sheets lightly with non-stick cooking spray and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides of bowl and mix again. Stir in slowly all dry ingredients except powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Shape a teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. Bake 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. If desired, dust cookies lightly with powdered sugar before serving.

This recipe was graciously given to me by my neighbor Tiffany, who is always baking up something delicious.

Tuesday's Twinkie Day

...according to Cody. I'm not sure why but I figure it's because Twinkie and Tuesday both start with T. Nobody else in our family enjoys eating Twinkies the way Cody does, so to keep them from getting old and moldy, I freeze the entire package. Every Monday evening Cody reminds me to get a Twinkie out of the freezer and put it in his lunchbox for the next day.

I found the following recipe at http://www.hostesscakes.com/.
I have not tried it but the pumpkin caught me eye (fitting to the season for those of us in the United States).

Pumpkin Twinkie Dessert


1 package (15 ounces) Hostess Twinkies (10 Twinkies)
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (8 ounces) frozen nondairy whipped topping, thawed, divided
2 packages (3.4 ounces each) instant vanilla pudding
1 can (15 ounces) pumpkin
1 ½ teaspoons pumpkin pie spice
1 cup milk
Additional pumpkin pie spice

Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish. Using a mixer, blend together cream cheese, confectioners' sugar and ½ of whipped topping until smooth. Spread evenly over Twinkies.

Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.

Makes 9 to 12 servings.

Holiday Cranberry Cobbler

1 Package Yellow Cake Mix
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 sticks (1 cup) Margarine or Butter, softened
1/2 cup chopped Pecans (optional)
21 ounce can Peach Pie Filling
16 ounce can Jellied Cranberry Sauce
Vanilla Ice Cream

Preheat oven to 350*.

Combine cake mix, cinnamon and nutmeg. Cut in margarine until crumbly. Stir in nuts and set aside.

Combine pie filling and cranberry sauce in un-greased 13"x9" glass baking dish and mix well.

Sprinkle crumb mixture over fruit.

Bake approximately 40-45 minutes or until golden brown.

Serve warm with ice cream.

Honey Gingerbread Bites and Spiced Pumpkin Cupcakes with Vanilla Cream Cheese Frosting

These look delicious and perfect for the season. Click on the link and see for yourself.
Honey Gingerbread Bites and Spiced Pumpkin Cupcakes with Vanilla Cream Cheese Frosting