Saturday, November 28, 2009

{Sweet Potato Cupcakes}


* 2 cups all-purpose flour
* 2 tsp. baking powder
* 1 tsp. ground cinnamon
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 1 cup butter, softened
* 1-1/2 cups sugar
* 3 eggs
* 2 cups mashed sweet potatoes
* 1/2 tsp. vanilla
* Finely shredded orange peel
* Cream Cheese Frosting (recipe below)


Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside.

In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside.

In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined. Add flour mixture; beat until combined (batter will be thick).

Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely.

Place Cream Cheese Frosting in large resealable plastic bag. Cut a 1/4-inch opening in one corner of bag. Pipe frosting on top of cupcakes. Sprinkle with orange peel. Makes 24 cupcakes.

Cream Cheese Frosting: In large mixing bowl beat one 8-ounce package cream cheese, softened, and 2/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons bourbon or milk and beat until combined. Beat in 8 cups powdered sugar, about 1/2 cup at a time, until smooth and of a good piping consistency. Makes 4-1/3 cups.

Friday, November 13, 2009

{3-Ingredient Italian Sponge Cake}

An extremely light and not too sweet Italian cake recipe.

Serves - 8


* 6 eggs, separated
* 1 cup sugar
* 1 cup cake flour


1. Cut wax paper to fit two 9" round cake pans.

2. Separate eggs, putting whites in large mixer bowl and yolks in small mixer bowl.

3. Add 1/2 c sugar to whites and beat until very stiff.

4. Add 1/2 c sugar to yolks and beat until very thick and light yellow in color.

5. Fold egg yolk mixture into egg whites.

6. Fold flour in using 1//3 c each time until well mixed.

7. Do not overmix.

8. Pour into prepared pans.

9. Bake at 350 degrees for approximately 30 minutes or until inserted toothpick comes out dry.

10. Cool for a few minutes, remove from pan and remove waxpaper.

11. Cool completely.

12. Fill with a custard cream filling and frost all over with whipped topping or whipped cream.

Friday, November 6, 2009

{Lemon Cake}


* 1 (18.25 ounce) package lemon cake mix
* 1 (3.4 ounce) package instant lemon pudding mix
* 1 3/4 cups water
* 3 egg whites
* 3/4 cup nonfat milk
* 1/2 teaspoon lemon extract
* 1 (1 ounce) package instant sugar-free lemon pudding mix
* 1 (8 ounce) container frozen light whipped topping, thawed


1. Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15 inch pan with non-stick cooking spray.

2. In a large bowl, mix together cake mix and pudding mix. Pour in water and egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for 4 minutes. Pour batter into prepared 10x15 inch pan.

3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.

4. In a large bowl, combine milk, lemon extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cooled cake. Store cake in refrigerator.

Wednesday, November 4, 2009

{Orange Cream Dream Cake}

Here's this weeks recent treat...(inspired from the recent Orange Cream Dream Recipe from earlier this week!)

Orange Cream Dream Cake

Serves - 12


* 1 (18 1/4 ounce) package lemon cake mix
* 1 (1/4 ounce) envelope unsweetened orange drink mix
* 3 eggs
* 1 cup water
* 1/3 cup vegetable oil
* 2 (3 ounce) packages orange flavor gelatin, divided
* 1 cup boiling water
* 1 cup cold water
* 1 cup cold milk
* 1 teaspoon vanilla extract
* 1 (3 1/2 ounce) package vanilla instant pudding mix
* 1 (8 ounce) carton frozen whipped topping, thawed


1. Preheat oven to 350 degrees.

2. In a mixing bowl, combine cake and drink mixes, eggs, 1 cup water and oil; beat on medium speed for 2 minutes.

3. Pour into an ungreased 13-inch x 9-inch x 2-inch baking pan.

4. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

5. Using a fork, poke holes in the cake.

6. Let cool for 30 minutes.

7. In a bowl, dissolve 1 package of jello in boiling water; stir in cold water.

8. Pour over cake; cover and refrigerate for 2 hours.

9. In a mixing bowl, combine milk, vanilla extract, vanilla pudding mix and remaining package of jello; beat on low for 2 minutes.

10. Let stand for 5 minutes.

11. Fold in whipped topping.

12. Frost cake.

13. Refrigerate leftovers.

Sunday, November 1, 2009

{Chocolate Spiders}

What you need:

* 12 ounces of semi-sweet chocolate, grated or finely chopped

* 1 can (5 ounces) chow mein noodles

* 1 cup salted peanuts

What you do:

Line a baking sheet with waxed paper. Melt chocolate. Remove from the heat. Add the noodles and peanuts and stir and fold until the noodles are well coated. Drop by teaspoonfuls onto prepared pan. Chill for at least 8 hours, or until ready to serve.

{Baked Miniature Pumpkins}

* 1 small sugar pumpkin

* 1 tsp. brown sugar

* 1/2 tsp. butter

* 2 pinches ground cinnamon

Cut off the top of the pumpkin and scrape out all the seeds. Place the butter and the brown sugar inside the pumpkin & sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin on a baking pan with a little water in the bottom. Bake at 350 degrees for about 30 minutes or until tender.

Makes - 1 miniature pumpkin

{Orange Cream Dreams}

Serves: 4

* 1 c. milk
* 1 c. cold water
* 6 oz. can frozen orange juice concentrate
* 12 cubes ice
* 1 t. vanilla extract
* 1/3 c. sugar

Combine all ingredients in blender; blend until smooth.