Granny's Wacky Cake

Granny's Wacky Cake

Preheat oven to 350 degrees F.

Sift the following into an ungreased 9x13 cake pan that you will bake cake in.

3 cups flour
2 tsp baking soda
1 tsp salt
2 cups sugar
1/4 cup cocoa

Add:

¾ cup cooking oil
1 tsp vanilla
2 Tbsp vinegar
2 cups cold water

Mix with fork. Do Not Beat!!! Bake for 25 to 30 minutes. Cool and frost (see below) or dust with powdered sugar and serve. Garnish with chocolate chips, optional.

Frosting

½ cup butter
2 finger pinch of salt
1 lb. confectioners sugar
1 tsp vanilla
1/4 cup milk or so
For chocolate frosting add 3 Tbsps cocoa

Cream butter until soft. Add salt. Blend in 4 ½ cups confectioners sugar and cocoa if using. Blend in vanilla. Add remaining sugar alternately with about milk, beating until smooth. Makes 1 ¾ cups frosting.

as seen on and copied from facebook :)

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

Ingredients:
for the Pancakes:
4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten

for the Cinnamon Filling
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon

for the Cream Cheese Glaze
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla

Directions:

To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.


To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.


as seen on and copied from facebook :)

Watermelon Fudge

Watermelon Fudge

Ingredients

• 1 (12 oz) bag white chocolate chips
• 1 (16 oz) can vanilla frosting
• 1/2-1 tsp watermelon flavoring
• pink and green food coloring
• 1 Tbsp mini chocolate chips

How to Make

1. Spray a 6x8 or 7x7 pan lightly with cooking spray.
2. Over a double boiler melt white chips. When they are just melted, remove from double boiler and stir in canned frosting and flavor oil until smooth.
3. Measure out 3/4 cup frosting mixture and using gel color, tint it green. Return the remaining mixture back to the double boiler, OFF the heat, to keep it from setting up.
4. Spread the green mixture evenly in pan. Place in freezer 2-3 minutes.
5. Measure out 1/2 cup white frosting mixture and spread that on top of the green layer.
6. Freeze again for 2-3 minutes.
7. Tint the remaining frosting mixture pink and spread on top of the white layer. Sprinkle mini chips on top, pressing lightly into fudge.
8. Chill for at least 30 minutes before cutting into triangles.

Notes

You can adjust the amount of flavor oil to suit your taste. Store in refrigerator in an airtight container for up to a week.

 

 

as seen on and copied from facebook :)

 

RumChata Cupcakes

RumChata Cupcakes - Kayti
(Yield: ~24 cupcakes, batter is thick, I think I ended up with 23)

Ingredients:
1/2 cup butter (1 stick, at room temperature) 1 1/2 cups sugar
2 cups flour
2 tsp baking powder
1/2 teaspoon salt
1 cup RumChata
1 tsp vanilla extract
1 tsp cinnamon
4 egg whites

Directions:
Preheat oven to 350*
Combine sugar & butter and beat until fluffy
Mix together flour, baking powder, salt, & cinnamon, set aside
Mix the RumChata & vanilla together, set aside
Alternating, add in the flour mixture and RumChata mixture in to the butter and sugar. Start and end with the flour mixture.
In a clean mixing bowl, beat egg whites until soft peaks form (this will be easiest in an electric mixer)
Fold egg whites in to the batter – do not do this in an electric mixer, use a spatula
Fill cupcake liners
Bake for 20 minutes or until cake “bounces back” when touched.

RumChata Cream Cheese Frosting
NOTE: This makes A LOT of frosting. I tend to use quite a bit on my cupcakes. I ended up with a cup extra. So, if you don’t use a lot, cut the recipe in half. (I also normally freeze my leftover frosting for use later. I label and date it, I’ve used some that’s been frozen for just about 5 months and it tasted fine)

Ingredients:
12 ounces of cream cheese (1 1/2 packages, at room temperature)
1/2 cup of butter (1 stick, at room temperature)
1/2 tsp of vanilla
5 tbsp of RumChata
1 package of confectioners’ sugar (2 lb. bag)

Directions:
Note: The frosting is pretty sweet. I had some people say it was just enough, others said it was a little too much. It is REALLY tasty, so of course I was in favor of having more of it.
Combine butter and cream cheese until smooth
Add vanilla
Slowly add confectioners’ sugar
Mix in RumChata (use more or less based on the thickness of the frosting. I often find that some days I would use 5 tbsp, some I would use 4)
Frost the cupcakes
I would recommend refrigerating the cupcakes if you won’t be serving them right away. If it’s warm, the frosting can melt. Enjoy!



as seen on and copied from facebook ;)

ALTERNATIVE to ICING

ALTERNATIVE to ICING

When you must have frosting but want a better alternative! 

Great icing!!

All you do is mix one instant vanilla pudding packet (or whatever flavor you would like) with half of the milk called for on the package.

Whisk until it begins to thicken.

Then fold in 1 - 8 oz container of Cool Whip.

A great frosting ....spread on cakes and pipe onto cupcakes, a tasty filling in crepes or on waffles along with some fruit...way less sugar too!

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~HEALTHIER ALTERNATIVE FOR ICING~

When you must have frosting but want a better alternative!

Mix one instant vanilla pudding packet (or whatever flavor you would like) with half of the milk called for on the package.
Whisk until it begins to thicken.

Then fold in one 8 oz container of Cool Whip.

Another healthier option-- choose sugar free pudding and almond milk as well as reduced fat or Cool Whip Free- would make a great fruit dip!!!

***But to make it even healthier...instead of using cool whip, make your own whipped cream--Use 1-1/2 cups of heavy cream, 1 tsp of vanilla, add a lil stevia, or honey (or sweetener of your choice) mix with a hand or stand mixer until soft peaks form, then fold in with the vanilla pudding... I use that mixture even by itself, without the vanilla pudding to frost cakes, cupcakes, etc. it is light & not rich and full of sugar like regular store bought or buttercream icings. Enjoy!!! 

originally posted on facebook ☺