Root Beer Float Cake

Kayla started not drinking soda (and I've since joined as well) but was really craving root beer so when I saw this recipe using root beer extract without the carbonation (which I think is really what she was trying to avoid) I wanted to make it for her to help satisfy her missing the root beer. The cake and frosting didn't really have a strong root beer flavor to me so I added more root beer extract to the frosting then was called for, it definitely made a difference! I liked how moist this cake was but it was a little over the top sweet for me. 

Root Beer Float Cake with Cream Cheese Frosting

Recipe from Reluctant Entertainer

Root Beer Float Cake with Cream Cheese Frosting

INGREDIENTS:

• 1 package white cake mix (18.25 ounces)
• 1 cup root beer
• 1/4 cup water
• 1/2 cup canola oil
• 3 eggs
• 1 tsp. root beer extract (McCormicks)
• 4 cups powdered sugar
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 1 tsp. root beer extract (McCormicks)
• 1 tsp. vanilla extract

DIRECTIONS:

Preheat oven to 350 degrees.

In a large bowl, combine cake mix, root beer, water, oil, extract, and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes.

Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes, or until toothpick inserted comes out clean.

Cool completely on a wire rack.

In a small bowl, beat the cream cheese, butter, and extracts. Gradually fold in the powdered sugar.

Beat until soft peaks form. Frost the cooled cake. Store in a refrigerator before serving.

Brown Sugar Cinnamon Buttercream

I used to only have bad thoughts for buttercream but the last few months I have been finding more and more recipes that are good without being overkill. This recipe is really tasty but you definitely have to eat it only in little bits at a time because it is super good and rich!

Brown Sugar Cinnamon Buttercream

Recipe came from Sweet Treats and More

Brown Sugar Cinnamon Buttercream

1 1/2 stick softened butter

1/3 cup brown sugar

1/2 tsp cinnamon

3 cups powdered sugar

3 tbsp half and half (milk will work too)

Mix butter, brown sugar, and cinnamon. Alternating, add powdered sugar and half and half. Frost cake.

Pumpkin Sheet Cake with Cream Cheese Frosting

I realized despite the fact that I have made this over 10x in the last year since Brea found this recipe I have yet to share it...and it is one of my favorites! To be truthful every time I decide that I want to make it it is a long process to actually find the recipe again so this will be nice to have it in my "collection." This recipe is super easy and yummy, I love how it makes so many-perfect for potlucks, parties, or just eating at home :)

Pumpkin Sheet Cake

Recipe came from Eat At Home

Pumpkin Sheet Cake

16 oz can Pumpkin

2 cups Sugar

1 cup Vegetable Oil

4 Eggs, beaten

2 cups Flour

2 tsp. Baking Soda

2 tsp. Cinnamon

1/4 tsp. Nutmeg

1/2 tsp. Salt

In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees.

Cool the cake completely and then frost it with the cream cheese frosting.

Cream Cheese Frosting

5 Tbs. butter, softened

3 oz cream cheese, softened

1 tsp. vanilla

1 3/4 cups powdered sugar

3-4 tsp. milk

chopped nuts for the top, if desired

Beat the butter and cream cheese together. Add the vanilla and blend till smooth. Gradually add the powdered sugar and mix well. Add the milk a bit at a time until you get it to a spreadable consistency.

Soft Sugar Cookies

One of my favorite parts of this recipe? That I didn't have to refrigerate the dough or roll it out and cut it with cookie cutters. I love seeing other peoples cookies like that but sometimes they are just way too much work for me! These cookies were quite good and light!

Frosted Soft Sugar Cookies

Recipe Came from Gingerbread Bagels

Frosted Soft Sugar Cookies

3 1/2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

2/3 cup shortening

2/3 cup unsalted butter, softened

1 1/2 cups sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

1/2 cup shortening

4 cups powdered sugar, sifted

5-6 Tablespoons whole milk

1 vanilla extract

Sprinkles

Whisk together the flour, baking powder and kosher salt.

In a bowl of a stand mixer with the paddle attachment, mix together the shortening, butter and sugar for about 4 minutes.

Add in the eggs and vanilla. Mix.

Slowly add in the dry ingredients on low speed. Mix until just combined. Take a spatula and fold the ingredients together.

Line a baking sheet with parchment paper. Using a cookie scooper, scoop the cookie dough. Roll the dough into balls. Place the cookie dough balls on the parchment paper (place them about 2 inches apart) and bake for 10-12 minutes at 350 degrees.

Cool completey on a cooling rack before frosting.

While the cookies are cooling, make the frosting.

Sift the powdered sugar.

In a bowl of a stand mixer with the paddle attachment, mix together the shortening and powdered sugar. Add in the milk. Mix.

Then add in the vanilla extract and mix on medium high speed until smooth.

Frost the cookies with frosting and top with sprinkles. Enjoy!

Vanilla Buttercream

I was a more than a little excited to make this as I've never made or worked with Buttercream before. I'm discovering though that all frostings are pretty much the same you just change main ingredient (peanut butter, cream cheese, butter, etc.). Mom said that I added a little too much milk so it was a little runny...I still think it tasted GREAT! I put it on top of the Homemade Funfetti Cupcakes (and then may still be eating the extras on my finger :D).

Vanilla Buttercream

Recipe came from How Sweet It Is

Vanilla Buttercream

1 cup Butter, softened

2 ½ cups Powdered Sugar

1 tablespoon Vanilla Extract

1 tablespoon Milk, if needed

Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add sugar gradually until it thickens. Frost cupcakes and top with sprinkles.