Baby Cannoli Cakes

You are going to love these!

All that chocolate ganache.  All that delicious cannoli filling stuffed in a chocolate chip muffin.

{Did she just say chocolate chip muffin?}

Yep!  That’s right!  This muffin has officially crossed the line into dessert.

I’ve been wanting to try this since I first made Chocolate Chip Muffins.  The idea comes from The Cake Mix Doctor cookbook.  I absolutely love that book.  Anne Byrn has a recipe in there for Cannoli Cake that is divine.

I have to say though, my family agreed that the baby cakes version is better.  The muffins are not as tender and sweet as the cake.  And muffins have a bit of a crust that holds up to the thick, creamy filling better than the cake does.  [Read more...]

Zucchini Carrot Cake with Cream Cheese Frosting

A neighbor gifted me with a giant zucchini the other day.  My first inclination was to make zucchini bread, but then I ran across this recipe in one of my Amish cookbooks.

I’m pretty sure that the 3 cups of veggies in this cake off set the naughtiness of the cream cheese frosting.

The only change I made to the recipe was to bake it in a jelly roll pan instead of a 9×13 size.  I would also like to say that I did shred the carrots and zucchini the way the Amish would.  I don’t have a food processor, but I want one.  I want much.

Here’s what you’ll need:  [Read more...]

Lemon Pineapple Cake Mix Cookies with Pineapple Glaze

What to do with the lemon cake mix hanging out in my pantry?  Cookies, of course!

This was an experiment.  I wasn’t at all sure how the crushed pineapple would work in a cookie made from cake mix.  I was afraid it would be too much liquid.  But they turned out wonderfully.  Soft and lemony with a sunny flavor.

Here’s what you’ll need:

[Read more...]

Nutella Muffins

The outside looks like a plain vanilla muffin.  But inside there’s a creamy pocket of Nutella hiding.

Can it get any better?

I don’t think so.

Loy says dessert-like muffins should be called “Muffcakes”.  I agree completely.

Here’s how you make this magic – and please do go straight to your kitchen to make these.  You will love yourself for it!  [Read more...]

Maraschino Cherry Cake

Isn’t that the prettiest pink cake?

I’m not known for beautiful cakes.  They usually turn out lopsided with crumbs in the frosting.  So I’m really happy with how this turned out.

The idea is not my own.  I saw the Cherry Vanilla Cake on Jam Hands and couldn’t resist trying it.  I altered Ali’s recipe in several ways.  She used the seeds of a vanilla bean, which sounds scrumptious, but I didn’t have any.  I swapped water for milk and butter for oil.

And I decided to frost it with whipped topping.  My original plan was to use Cool Whip, but then I remembered a recipe shared a few weeks ago on Ingredient Spotlight for homemade whipped topping.  That’s what I decided to try and I’ll share the recipe on on Thursday. [Read more...]

Chocolate Chip Muffins

I whipped these muffins up one night to snack on during family game night.  We were playing spoons, which usually leads to ice cream for some reason.  Then the next morning we have no spoons to stir coffee or eat cereal because they’re all dirty from the game playing, ice cream eating fun the night before.

But on this night, I decided chocolate chip muffins would make a fine snack.  I love baking muffins, because it’s so fast and there’s an infinite variety of flavors.  Needless to say, these were a hit.

I have some big plans for taking these muffins to a new level that involve cream cheese and chocolate ganache.  I’m waiting for a day when I can bake in the afternoon so the photos have some daylight.  We’ve had so much rain lately, I may have to settle for a dark day.

Back to the muffin recipe.  Here’s what you’ll need.  I didn’t grab a photo of the ingredients, but they’re all common items. [Read more...]

Easter Story Cookies

This is a fun way to pull kids into the kitchen and share the Easter Story with them in a way that they will remember.  The cookies get made in the evening and then sit in the oven overnight.  It’s perfect to do the night before Easter, but any evening will work.

Before I get to the instructions, let me share a few helpful hints. [Read more...]

Make Your Own: Cornbread Muffin Mix

Cornbread muffins are an easy way to round out a meal.  I decided to save a few steps by making my own mix.

One note: Don’t leave out the butter when you mix them up.  We had company the other day and I served these muffins.  Right before we sat down to eat, I discovered the melted butter that was supposed to be in the muffins sitting in the microwave instead.

Please tell me I’m not the only one to have trouble talking and cooking at the same time!  I once melted a Tupperware bowl in the oven because I was talking on the phone and not paying attention.  I meant to turn the oven on to about 200 degrees and then turn it off again, to rise some bread dough.  The key is turning the oven off!

I’d love to hear your stories of distractions that led to cooking disasters!  But first, let’s get to the recipe.  Here’s what you’ll need: [Read more...]

Chocolate Drop Cookies

I’m going to guess that you have everything to make these cookies in your pantry right now.  Recipes that satisfy your chocolate cravings quickly and cheaply cannot be underrated.

This recipe was shared by Loy in the comment section of last week’s Ingredient Spotlight: Cocoa.   My kids were scavenging in the kitchen for a snack when I saw the recipe.  It didn’t take long until we were pulling warm, chocolatey cookies from the oven.  Loy’s recipe calls for nuts, but I tossed in some Heath chips instead.

Here’s what you’ll need: [Read more...]

Freezer Meatballs – extra large batch

88 meatballs.  That’s a lot of meatballs to stash away in the freezer.

It boggles my mind, but somehow we have managed to eat all 88 meatballs and we didn’t even have company to help.  Did I mention it only took us 3 weeks to polish them off?  Yikes!

I used them for spaghetti/tortellini meals twice.  And I had two recipes to try out that used meatballs.  One of them didn’t turn out quite the way I’d hoped the first time, so I tried it again.  My kids have revolted now.  I don’t think I can feed them another meatball dish for  a while.

But, I still think it’s a great idea to have homemade meatballs in the freezer.  They taste much better than the store-bought kind and they are better for you too.  You can use them for spaghetti, of course.  But they’re also good in Sweet and Sour Meatballs over Rice and Meatball Subs.

Before we get to the recipe, I want to remind you about Virtual Freezer Cooking Day on February 19.  On that Saturday, I’ll be in my kitchen cooking freezer foods and I’ll be checking in on Facebook frequently to hear what you’re cooking in your kitchens.  Here are the details of the event.  Be sure to RSVP. There will be prizes and giveaways involved!

Back to today’s recipe:  Somehow I failed to take a picture of the finished meatballs.  The ingredient photo is at the top of the post.

Here’s what you’ll need: [Read more...]

Related Posts with Thumbnails
Powered by WishList Member - Membership Software