WASC Cake

I got this recipe from Brea and I honestly have no clue where she got it from. This recipe is great because it uses a cake mix as it's base but then you are adding additional stuff so that A. It no longer tastes like a boxed cake mix and B. It makes it go further so you have some slightly larger cakes. 

WASC Cake 

1 Box Cake Mix

1 Cup Flour

1 Cup Granulated Sugar

Generous Dash of Salt

1 Cup Sour Cream

1 Cup Water

3 Whole Eggs

1 Tablespoon Flavoring

Instructions:

1. In bowl mix together dry ingredients. 

2. In mixer bowl place next 4 ingredients and mix for 2 minutes. 

3. Pour into prepared pans and bake as usual. 

*ANY cake flavor can be used

*You can use milk, juice, thawed frozen concentrates, soda (ie Coke), cream or just about anything wet for the liquid. 

*This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter.

*Makes 10 sq.: 1-9x13, 1-8" round and 2-6" rounds, 2-8" rounds, 1-12" round, and other combinations of pans. 

*I prefer to bake at 300 degrees for about 20-30 minutes then turn oven up to 325 for equal time.

*The flavoring I most often use is this mixture: 1 part Vanilla Flavoring, 1/2 part Butter Flavoring, 1/4 part.Almond Flavoring.

Morning Glory Muffins

When I first saw this recipe they sounded amazing! They had lots of good things inside (whole wheat flour, pineapple, coconut, zucchini, carrots, etc.) and I was excited to try them. They were really good but I almost felt like they had too many things in them so that the flavors kind of weren't noticeable. A week or so after I had made these I went to the Saturday Market in Salt Lake and one of the stands was a bakery, they were selling another version of Morning Glory Muffins, these ones had Bran in them and not all of the items in them that these had had and they were soooo much better, so maybe I just need to find a good bran muffin that I like. 

Morning Glory Muffins

Recipe came from My Baking Addiction

Morning Glory Muffins

Ingredients:

1 1/2 cups all-purpose flour
1 1/4 cups whole wheat flour
1 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon kosher salt
3 eggs
3/4 cup applesauce
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup grated carrots
1 cup grated zucchini
1 medium tart apple, peeled and grated
1 (8 ounce) can crushed pineapple, drained
1/2 cup flaked sweetened coconut
1/3 pecans; coarsely chopped

Directions:

1. Preheat oven to 350 degrees. Grease or line a muffin tin with paper liners.
2. In a large bowl, combine flours, sugar, cinnamon, nutmeg, baking soda and kosher salt. Whisk the dry ingredients until thoroughly combined.
3. In another bowl, combine the eggs, applesauce, vegetable oil and vanilla. Stir in carrots, zucchini, apple, pineapple, coconut and pecans.
4. Combine wet and dry ingredients and mix until thoroughly combined, but do not overmix.
5. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-22 minutes or until a toothpick comes out clean. Allow muffins to cool in the pan for about 5 minutes before removing to a wire rack.

Notes:

- No whole wheat flour? No problem, simply sub in all-purpose
- I always use kosher salt when baking; however, feel free to substitute table salt.
- Feel free to substitute unsweetened applesauce and/or coconut in this recipe.
- These muffins are best served the same day; however, they will keep overnight in an airtight container.

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.

Chocolate Cake Cage

Libbey asked me to make Alexia's birthday cake this year, she requested something girly. I wanted to d something different, I had an idea in my head so I started googling to help the image in my head develop into something real. I had googled chocolate flourishes when THIS came up, I knew immediately had to try it, I think that with time and more practice it will become better but I think that it turned out pretty good!

Chocolate Cake Cage 

Recipe/Instructions came from Doughmesstic

Chocolate Cake Cake

Gooey S'mores Cookie

This is the second new recipe that I tried yesterday. I absolutely did not like them at first and I was semi tempted to just throw them out. I went out of the house for a couple of hours, when I got home I tried them again and they tasted better. They still aren't really my favorite but I made a double batch of cookies and they are disappeared so everyone else must have been a fan of them :D I think part of why they weren't my favorite is because although I love all of the parts that go into s'more I don't really like actual s'mores put together. I loved that this lady talked about using cinnamon graham crackers rather than normal graham crackers, it gave a great taste. 

Gooey S'mores Cookies

Recipe came from Kevin and Amanda

Gooey S'mores Cookies

INGREDIENTS

1/2 cup Butter, softened

1/2 cup Sugar

1/4 cup Brown Sugar

1 Egg

1 teaspoon Vanilla

1 1/3 cups Flour

3/4 cup Graham Cracker Crumbs (7 full graham cracker sheets)

1 teaspoon Baking Powder

1/2 teaspoon Salt

1 cup Mini Hershey's Kisses (or Chocolate Chips/Chunks)

1 cup Jet Puffed Mallow Bits

INSTRUCTIONS

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray. Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes. 

Meanwhile, use a food processor or blender to crush 7 graham cracker sheets into 3/4 cup fine crumbs. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. Add the chocolate and marshmallows and stir to combine. 

Place 1.5 tablespoon sized scoops of dough onto the prepared cookie sheet. Bake at 350 for 10-12 minutes. 

Makes 2 dozen cookies. 

Butterscotch M&M Pudding Cookies

These cookies are really soft, I like the butterscotch flavor but it's still something that is growing on me. I made two new kinds of cookies yesterday and this one definitely came out on top of the other kind. This has a good mixture of chocolate, butterscotch and softness. 

Butterscotch M&M Pudding Cookies

Recipe came from Inside BruCrew Life

Butterscotch M&M Pudding Cookies

INGREDIENTS

1 cup Butter, softened

3/4 cup Brown Sugar

1/4 cup Sugar

2 Eggs

1 teaspoon Vanilla Extract

2 1/4 cups Flour

1 teaspoon Baking Soda

1/2 teaspoon Salt

1 box Instant Butterscotch Pudding Mix (3.4oz)

1 1/4 cups Mini M&M Candies

1 cup Butterscotch Chips

INSTRUCTIONS

1. Beat the butter and sugars until creamy. Add the eggs and vanilla and beat again. 

2. Sift together the flour, baking soda, salt, and pudding mix. Slowly add to the butter mixture. Stir in the candy and butterscotch chips by hand. 

3. Drop by spoonfuls onto a baking sheet. Bake at 375 degrees for 8-9 minutes. Do not over bake! Leave on the cookie sheet for 2-3 minutes before removing to a wax paper lined counter. Let cool completely. Makes 40 cookies. Store in a sealed container on the counter. 

Chocolate Chip Caramel Cookie Bar

I've had this recipe on my list to make for a few weeks. When I read my list to Kayla she immediately zoned in on this one and wanted me to make it, I thought that I was out of caramel so I wasn't able to make it right away. I made this recipe and did not bring it right away to work (for which I got in trouble for :D). I brought it Friday morning and Derek immediately ate 3 or 4 pieces, he told me that it was the best thing that I have every , another employee told me that this brought me "this" much closer to being an angel again, plus I received several other positive reviews. I hadn't realized until I started making the recipe that it contained peanut butter and wasn't sure if Kayla was actually going to like it, luckily the peanut butter doesn't actually have that much of a flavor (so you could add more or take it away based on if you like peanut butter or not). These are super soft and gooey, best if they are kept in a cool area as they get even messier to eat when it is warm. 

Chocolate Chip Caramel Cookie Bars

Recipe came from Mom on Timeout

Chocolate Chip Caramel Cookie Bars

INGREDIENTS

   Caramel Filling

      11 oz. bag Vanilla Caramels

      14 oz. can Sweetened Condensed Milk

      4 Tbls. Butter

   Cookie Dough

      1 1/2 sticks Unsalted Butter

      2 cups Light Brown Sugar

      1/2 cup Creamy Peanut Butter

      2 Eggs, room temperature

      1 Tbls. Vanilla

      2 cups Flour

      1 cup Old Fashioned Oats

      2 1/2 tsp. Baking Powder

      1/4 tsp. Salt

      2 cups Chocolate Chips

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Line 9x13 inch baking dish with parchment paper. 

3. Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.

4. Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth. 

5. Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing. 

6. Add eggs one a time, mixing well after each egg. Add in vanilla. 

7. Combine flour, oats, baking soda, and salt in a small mixing bowl. 

8. Add the flour mixture slowly stirring until well combined. 

9. Stir in the chocolate chips. 

10. Spread 2/3 of the dough on the bottom of the pan. 

11. Slowly pour caramel mixture evenly over the dough. 

12. Drop the remaining dough on top by the teaspoon. It doesn't have to be perfect!

13. Bake for about 30 minutes. Let cool completely and then cut into bars.