Peanut Butter Cup Ice Cream Cake

For my sons 9th birthday he wanted an ice cream cake!  I got the basic recipe from 

your home based mom.

• 1 box of brownie mix(ingredients list on back)
• 1/2 gallon of ice cream (I used vanilla)
• Mini peanut butter cups (cut in half)
• Hot Fudge Sauce
• Caramel Sauce
• Pint of whip cream, whipped

Instructions

1. Bake brownies according to the box into a 10.5 inch spring form pan. Cool.
2. Cover with a layer of hot fudge sauce.
3. Unwrap candy and cut into quarters. Set aside enough to sprinkle on the top at the end. Soften ice cream and add candy into ice cream. Spread on top of brownie/hot fudge layer and return to the freezer to harden up.
4. Before serving whip the cream. Remove the sides of the spring form pan and spread whipped cream on top. Drizzle with more hot fudge sauce and caramel sauce and top with remaining candy. Can return to the freezer or serve immediately. Enjoy!

Hot Fudge Recipe From  Your Home Based Mom

Mom’s Hot Fudge Sauce
2 C chocolate chips (your choice – dark, semi sweet or milk)
1 can  (1 1/3 C) evaporated milk
1/2 C butter
2 C powdered sugar
1 tsp vanilla
Melt chips, butter, milk and powdered sugar.  Bring to a boil.  Cook for 4 minutes – stirring constantly.  Take off heat and allow to thicken.  Add vanilla

This cake was a huge hit, I kind of wished I had made more so I could have seconds!!!  

Key Lime poke cake

For Mothers day dinner I decided to make the dessert. I decided on this Key lime poke cake!  It was yummy and light and just the right summer taste to it!!

Cake found here

1box Betty Crocker® SuperMoist® white cake mix

1 1/4

cups water

1tablespoon vegetable oil

4eggs

Key Lime Filling

1can (14 oz) sweetened condensed milk (not evaporated)

3/4cup whipping cream

1/2cup Key lime juice or regular lime juice

1teaspoon grated lime peel

4drops yellow food color

1drop green food color

Frosting  I found on this website

Ingredients

• 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.
• 3-4 cups confectioners (powdered) sugar, SIFTED
• 1/4 teaspoon table salt
• 1 tablespoon vanilla extract
• up to 4 tablespoons milk or heavy cream

Instructions

1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

Garnish, If Desired

Fresh strawberries

Key lime slices

Lemon Cream Cake

I found this recipe on pinterest, really where else! It said it was an Olive Garden Lemon Cream Cake.  I love Olive Gardens Lemon Cream Cake.  So Easter Sunday this is what I made.  It did not disappoint.  It was so yummy!!  Everybody loved it!!

this is the original recipe...you can find it here

1 white cake mix,prepared
8 oz. cream cheese, softened
2 cups powered sugar
1 cup heavy whipping cream, whipped to stiff peaks
3 tbsp. lemon juice
1/2 cup all purpose flour
1/2 cup powered sugar
1 tsp. vanilla extract
4 tbsp. butter
Directions

Prepare cake as directed in a 10" round cake pan or 10" round spring form pan.
Blend cream cheese, powered sugar, and lemon juice together. In a medium bowl, whip heavy whipping cream to stiff peaks. Gently fold into cream cheese mixture and blend by hand. Chill until needed.
Mix flour and powered sugar in small bowl. Crumble butter in and dribble in vanilla extract. The crumbles should be no larger than pea size. If you have trouble crumbling mixture, chill for a few minutes. Chill until needed.
After cake is cooled, cut in half. Spread cream cheese mixture, saving 1/2 cup, on bottom half and carefully place top layer back. Spread rest of cream cheese mixture on the sides of cake. Press crumb topping into sides gently. Chill for 3 hours. Cut into 12 pie shaped slices. Makes 12 servings.
 *the only thing I did different is put it into two 9in round pans

White Chocolate Raspberry Bundt Cake

This cake was so good!  I think that the plate got licked clean!!  I got the recipe from All Things Thrift

via pinterest.  We couldn't get enough of it!!  I followed the instructions for putting it in the fridge, I made it in the morning and we had it that evening!!

Preheat oven to 350 degrees

Instructions:
1 (Betty Crocker) White cake mix (make as directed)
Add 1/2 cup applesauce (no cinnamon)
Add 1 small package of instant vanilla pudding (just the dry mix)
Mix batter well.

Now that you have your cake batter mixed up nicely, you need to separate the batter into two bowls. So pour 1/3 (approximately) into another bowl.

Defrost 1 cup frozen raspberries and mash them up with a fork. I usually do this on a paper plate so that I can mash them easily.
After the raspberries are nicely mashed, add 1 Tbsp flour and mix.
Add the mashed berries to the bowl containing 1/3 of the original batter and mix well. Set bowl aside.

Take your 1 c. melted white chocolate chips and melt them gradually in the microwave. Be careful not to burn the chocolate. I put them into my microwave in a bowl for 30 seconds the first time, and then I stir the chocolate. Then I put it back into the microwave for 10 second increments while stirring in between until the chocolate is melted completely.

With remaining 2/3 batter add the melted white chocolate. Mix nicely.

Grease bundt cake pan well (I use "Bakers Joy"). I use a silicone bundt cake pan, and it has a nonstick surface that is fantastic. I have never had it stick!

After your pan is greased nicely, coat bottom of pan with 1/2 of the white chocolate/cake batter mix.
Then add dollops of all of your raspberry/cake batter mix to the pan on top of the white chocolate batter.
Then add the remaining white chocolate cake/batter on top of the dollops.

Next you need to create the marble look, so make an S pattern through the batter using a skewer or handle of a wooden spoon. Be careful not to touch the bottom of the pan. This will mix the two batters perfectly to create that marbled look.

Bake 42-45 minutes.
Let the cake cool in the pan for a bit, then turn it out onto a cooling rack.
IMPORTANT STEP: Triple wrap the cake in saran wrap and put it in the freezer (yes I said freezer) for 5-7 days (yes I said DAYS and I meant it). (I'll be honest here though, we have only done this part ONCE. We are much too impatient.) So, this is what we do, we place the cake in the fridge until it is COMPLETELY cool. Then I frost the bad boy. After the cake is frosted, I place the cake BACK IN The fridge to cool the frosting again, and then we serve it cold. It is a MILLION times better cold. Don't get impatient and eat it warm. You WILL be disappointed if you do.

CREAM CHEESE FROSTING RECIPE:
1 stick softened (NOT melted) butter (1/2 cup)
1 brick softened cream cheese (8 oz)
Mix butter and and cream cheese until soft, add 2 tsp vanilla, beat until light and fluffy.
Add 4 1/2 cups powder sugar, one cup at a time. Beat frosting until smooth. (Oh, and I added a few drops of red food coloring to make the frosting pink, and added a few little sprinkles to make it pretty).

Lemon Raspberry Layer Cake

Lemon Raspberry Layer Cake

For the Cake
2 1/4 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk or buttermilk
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract

For Finishing
2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable

Getting Ready
Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

To Make the Cake
Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean
Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

To Assemble the Cake
Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half.
Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.
Spread it with one third of the preserves.
Top with another layer, spread with preserves and then do the same with a third layer
Place the last layer cut side down on top of the cake and frost with whipped cream.

Kitty Litter Cake

Wow. It's been a long time since I've posted. It makes me sad that I've been so busy that I haven't had any time to cook. I miss it.

This weekend my MIL asked if I would make THIS cake for our Halloween party, and to celebrate my nephew's birthday. I laughed, and couldn't turn it down. It was a hit at the party, and believe it or not, quite delicious too!

Ingredients:

• 1 brownie mix
  
• 1 can Cream Cheese frosting
  
• tootsie rolls - small bag
• 1 bag animal crackers or Keebler Sandies shortbread cookies
• green food coloring
• 1 small cat litter pan (never been used - very important)
• 1 cat litter scoop (also never been used - also very important)
• parchment cooking paper (or saran wrap) to line the litter box
  
  
  

Directions:

1. Make brownies according to instructions on the package. Make them to fit the 9 X 13 pan.
   
2. Line the litter box with parchment cooking paper. (Litter boxes are not treated to hold food, so be sure to line it)
3. After brownies are cooled, break into large chunks and place into cat litter pan.
4. Spread frosting onto the brownies, making sure none of the brownies are exposed. (I melted mine in microwave for 30-40 seconds and then poured it over brownies)
5. Put some animal crackers or shortbread cookies in a baggie and smash into tiny bits. You don't want to have a fine sand but a bit chunky. (I used a rolling pin)
6. Take a small amount of crushed cookies and set aside in a small baggie.
7. Make sure you have enough crushed cookies to cover the frosting. Spread the cookies on the frosting.
8. Take the amount of cookies that you set aside and drip a few drops of green food coloring into the baggie. Seal and shake up. Try to color all the chunks in this baggie. Keep adding more food coloring until most of the chunks have some kind of green on them. Doesn't have to be perfect.
9. Spread the green colored cookies in with the others.
   (If you have cats, you probably have a good idea where this is going. If you don't have cats, you want the green to be spread sparsely around. Try not to have big areas of just green.)

   10. Unwrap a few tootsies at a time, place on a plate, and microwave for a few seconds (7-10) just til they are soft. Pinch, twist, and mold into you-know-what. I believe mine were 3 small tootsies for each 'one.'


DIG IN and ENJOY!

Carrot Zucchini Bars with lemon cream cheese frosting

 These Zucchini bars have become a favorite.  I have even been leaving out the carrot and just adding more zucchini!  The lemon in the frosting gives it the perfect taste!!

 
Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

• 2 eggs, slightly beaten
• 3/4 cup packed brown sugar
• 1/2 cup canola oil
• 1/4 cup honey
• 1 tsp vanilla
• 1 1/2 cups shredded carrot
• 1 cup shredded zucchini
• 1/2 cup chopped walnuts
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground ginger
• 1/4 tsp baking soda

Lemon Cream Cheese Frosting

• 1 (8 oz) pkg reduced fat cream cheese
• 1 cup powdered sugar
• 1 1/2 tsp lemon zest

1. Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla.  Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients.  Then fold in the carrot, zucchini, and walnuts
2. In another bowl combine add the flour, baking powder, ginger, and baking soda.  Whisk to blend together.
3. Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
4. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
5. Once the cake is cooled prepare the frosting.   In a medium mixing bowl, beat the frosting ingredients with an electric mixer on medium speed until fluffy.  Spread or pipe the frosting over the cooled bars.  Makes 36 bars.

Oatmeal Cake

A great cake for any occasion with yummy delicious oatmeal frosting.

Ingredients:

• 1 1/2 cup water, boiling
• 1 cup oatmeal
• 1/2 cup butter, softened
• 2 eggs
• 1 cup brown sugar
• 1 cup sugar
• 1 1/3 cup flour
• 1 tsp vanilla
• 1/2 tsp nutmeg
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon

Directions:

• In a bowl, pour boiling water over oatmeal.
• In a separate bowl, mix everything else together.
• Then add the the oatmeal/water to the mix.
• Pour into 9x13 pan. Bake at 350 for 35 minutes.

Frosting:

•      Mix together-

•  1 cup melted butter
• 2 Tbsp Milk
• 1 cup Brown sugar
• 1 cup oatmeal (dry)

• Cook for 1 minute over stove.
• Spread on cooled cake.
• Broil for 1-2 minutes. Be careful not to burn.

Strawberry Shortcake with Almond Glaze

This cake is going to be a new family favorite!!  It was so good! After we ate the entire cake everybody wanted more!! 

Strawberry Shortcake with Almond Glaze

1 yellow cake mix

1 cup sour cream

 4 eggs

1 small vanilla pudding mix

1/2 cup oil

1/2 cup water

2 teaspoons almond extract

Preheat oven to 350 degrees.

Mix all the above ingredients together for a few minutes until well combined. Pour the batter into 2 round cake pans that have been greased or lined with parchment paper. Bake at 350 degrees for 30-40 minutes or until toothpick comes out clean. Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.

Almond Glaze

2 cups powdered sugar

3 Tablespoons butter, melted

2 teaspoons almond extract

1-2 Tablespoons milk, if needed

Mix the glaze ingredients together while the cake cools. Once cake is still warm but has cooled slightly, prick the cake with a large fork or the back of a wooden spoon. Spoon the glaze over the two round cakes letting it sink in. Save about 1/3 or so of the glaze and set aside.

Strawberries and Cream Topping

1 pint (2 cups) heavy whipping cream

3-4 Tablespoons powdered sugar

1-2 pounds of fresh strawberries, sliced

Whip cream with 3-4 Tablespoons of powdered sugar, using a mixer.  This cake is pretty sweet so you may not want to sweeten your cream as much as the tutorial suggests. Wash dry and slice the strawberries and set aside.


Assembly:

Place one of the glazed cake rounds on a cake stand or large plate. Top with freshly whipped cream and a layer of strawberry slices. Follow with the second cake, more whipped cream and arrange more fresh sliced strawberries on top in a pretty pattern. Next drizzle the more of the almond glaze over the top and down the sides. Store in fridge until ready to serve. We like it chilled!

 I found the recipe off of The Girl Who Ate Everything! I love her blog she has some good treats!  I didn't change a thing!!

Best Lemon BlueBerry Bundt cake

Lemon Blueberry Bundt cake

Ingredients
2 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine
1 3/4 cups sugar
4 eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup buttermilk ****if you don’t have buttermilk, substitute it with this: 1 tbsp lemon juice + low-fat milk to make 1 cup & let stand for 10 minutes = 1 cup low fat buttermilk***
1 1/4 cups blueberries, tossed with (i didn't have blueberries so I used frozen blackberries)
1 tablespoon flour
Glaze
1 1/2 cups confectioner’s sugar
8-10 teaspoons lemon juice
1 tablespoon corn syrup
lemon zest (to garnish)
Directions
Heat oven to 350°F Butter a 12-cup bundt pan.
In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
Glaze: in a small bowl, mix together confectioners’ sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.

I got this cake from Thirty Handmade Days

Creative Cake ideas

I'm a fan of Cake Boss. I admit it. :)

I try to be AS creative, but I lack some skill and still need a lot of practice.

But here are some cakes I've made if you ever need ideas.

Pirate cake

 Zombie cake

 Mud Wrestling

 Princess castle

Dump truck

 

Race track 

 

Elephant

Better Than Sex Cake

Nuf said... :)

Cake
bowl:
2 cups flour
2 cups sugar

sauce pan:
MELT-
1 cup butter
1/4 cup cocoa
1 cup water

Add cocoa mix to flour/sugar bowl and mix.
Add:
1 cup sour cream
1/2 cup milk
1 tsp baking soda
2 eggs
1 tsp vanilla

Bake at 375 for 20-25 min, or til done. (in a cookie sheet pan)
*batter will be kinda runny*

Topping
Mix:
2 (3.9 oz) Instant Choc Pudding
1 package cream cheese (softened)
3 cups millk

Spread on (cooled) cake. Can also add some extra Skor at this level. :)
Then spread Cool Whip.
Sprinkle:
Symphony choc bar
Skor candy bar
And Caramel (optional, but why wouldn't you??)

Refrigerate.

Cream Puff Cake

Ingredients:
1 cup water
1/2 cup butter, cubed
1 cup flour
4 eggs

Filling:
1 pkg (8 oz) cream cheese, softened
2 1/2 cups 2% milk
3 pkgs (3.3 oz each) instant white chocolate or vanilla pudding mix
1 carton (8 oz) whip cream

In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Continue beating until smooth and shiny.

Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition.

Transfer to a greased 9x13 baking dish. Bake at 400 deg for 22-26 min or until puffed and golden brown. Cool completely on a wire rack.

For filling, in a large bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread cool whip on top. Chill until serving.

I made both vanilla and white chocolate, and both are delicious! We also served it with strawberries. It would probably be good with any pudding. We were thinking chocolate or banana would be good too.

"Cake w/ Pudding and Strawberries"

I'm not sure what to name this cake....

This cake is a great cake for summer, and it's super easy. Just how I like it. :)

What you need...

1 box yellow cake mix (prepare as directed) 

-I find it's easier to split the cake mix and cook, rather than cut it in half later cuz it usually falls apart. And if you cook two, then just shave the top off the bottom layer so it's level-

1 box instant vanilla pudding (prepare as directed)

Strawberries

Bananas

Cool Whip, or whip cream (I prefer the cool whip)

Spread pudding and fruit in middle. Put top layer on. spread with cool whip and add strawberries.

Yum!

This pic is from my friend's page. It looks better than the pic I took. Maybe cuz her decorating is cuter. :)

This was her daughter's bday cake. Hence the name.

Banana Bread w/Frosting

I'm putting this in the cake section too, cuz it's so good it belongs in both. :)
Most people react "banana bread with frosting????" Oh but you won't be disappointed! This is so yummy and the bread is so light and fluffy.

Ingredients
(This makes 2 loaves)

• 2 C sugar
• 1 C Shortening or Butter
• 3 C Flour
• 2 tsp Baking Powder
• 6 Ripe Bananas
• 4 Eggs
• 1 tsp vanilla
• 1 C Choc Chips (optional)
• 1 C Nuts (optional)

Beat sugar and eggs together first. Then add everything else.
Bake at 350 for 45-50 minutes. (or til done)

Frosting

• 3/4 C Margarine or Butter
• 1/3 C Cream or  Evap Millk
• 3 tsp vanilla
• 3/4 C Brown Sugar
• 3 1/2 C Powdered Sugar

Heat margarine and brown sugar together until dissolved and mixture bubbles slightly. Blend in cream, pwdr sugar and vanilla. Frost. Top with nuts if you want.

Eclair Cake

This is super easy, fast, and a family favorite.

Ingredients

Graham Crackers, 3 packs

1 pkg (3.4oz) Instant Vanilla Pudding

1 1/2 Cups cold milk

1 tub (8 oz) Cool Whip, thawed

1 tub Milk Chocolate Cake Frosting

Directions

• Mix together milk and pudding mix.
• Fold in Cool whip.
• Layer bottom of 9x13 pan with crackers. Align and break crackers however to make them fit and cover.
• Pour half of pudding mix over crackers.
• Repeat another cracker layer.
• Pour rest of pudding mix on cracker layer.
• Top with another cracker layer.

• Pour Cake frosting over top layer of crackers. (Put in microwave for about 45-60 seconds. Be sure not to burn it! Just enough to make it pourable.)

• Refrigerate until firm. (Probably about an hour at least.)

Wa-lah! Deliciousness for you!

Rhubarb Cream Cake

I had this at Bunco the other night, and it was SO YUMMY! I had to make it for myself ASAP, but used the excuse of my mom's bday. :) When you say rhubarb, most people cringe at the thought of sourness in a cake. But you'll be surprised just how delicious it is, and how it really doesn't taste like rhubarb. (which I guess kinda defeats it's purpose... but oh well.) You have to try it.

Ingredients:

1 (18 oz.) pkg. yellow cake mix

4 c. rhubarb, diced

1 c. sugar

2 c. whipping cream

Prepare cake mix as the package directs. Pour into greased and bottom floured 9 x 13 inch cake pan. Spread the rhubarb evenly on top of the cake batter. Sprinkle the sugar over the rhubarb. Pour 2 cups whipping cream evenly over entire mixture.

Bake at 350 degrees for about 45 minutes. Serve warm. You may add whipping cream on top, but I don't think that it needs it! Store in refrigerator, if there's any left to store. Enjoy!