Coconut Cream Bundt Cake

1 box vanilla cake mix (15.25 oz.)

1 box instant coconut pudding (3.4 ounce)

1 cup sour cream

4 eggs

2 teaspoons coconut extract

1/2 cup canola oil

1 cup unsweetened coconut milk

1 1/2 cups shredded coconut

Melted chocolate for drizzle. optional 

1. Place the cake mix, dry instant pudding mix, sour cream, extract, eggs, oil, and milk in a mixing bowl. Beat for 1 minute on low speed and 2 minutes on medium speed. Stir the shredded coconut in by hand.
2. Spoon the batter into a greased 12 inch bundt cake. Bake at 350 degrees for 55-60 minutes. Cool in the pan for 15 minutes, then flip out onto a plate to cool completely.

1.  Store cake in a sealed container. Makes about 14 slices.

* I thought that this was good. If you really love coconut this is the cake for you. I thought that it had a little to much coconut taste so if I was to make it again I would either only use 1/2 coconut flakes or just leave them out all together. But it was a really moist cake and lasted for a few days still tasting fresh. I give it a 4

Sweet N Salty Cashew Chex Mix

1 c. butter

1 1/2 c. brown sugar

1/2 c. light corn syrup

1 (14 oz) box of Rice Chex cereal

1 tsp baking soda

1 tsp vanilla

1 (8 oz) can of cashews

1 c. M&Ms (I used peanut)

3/4 cup craisins

1.In a small saucepan bring butter, brown sugar and corn syrup to a boil. Remove from heat and stir in baking soda and vanilla.

2.In a brown paper bag combine cereal,craisins and cashews. Pour caramel mixture over cereal in bag. Fold top of bag over and shake. Place in microwave and microwave 2 minutes, remove and shake again. Repeat two more times.

3.Pour onto wax paper and sprinkle M&Ms on top of snack mix. Cool.

Berry Shortcake Cake

1. Cake
2. 2 cups all purpose flour
3. 1/4 cup + 2 tbs. cornstarch
4. 2 cups granulated sugar
5. 1 tsp. salt
6. 1 cup boiling water
7. 8 egg whites
8. 1 tbs. baking powder
9. 1 tsp. cream of tartar
10. 2 tsp. vanilla extract

1. Whip cream
2. 1 1/2 cups heavy whipping cream
3. 3 tbs. powdered sugar
4. 1 tsp. vanilla extract

3 cups berries I used strawberries and raspberries.

melted chocolate to drizzle if desired.

1. For the cake; preheat the oven to 350°F.
2. In a large bowl sift together flour, cornstarch, sugar, and salt.
3. Once sifted slowly stir in the boiling water.
4. Allow batter to cool.
5. In the bowl of your stand mixer whip together egg whites, baking powder, cream of tartar, and vanilla until stiff peaks are formed.

1. Carefully fold the whipped egg whites into the cooled batter until combined.

1. Pour batter into three 8 inch cake pans.
2. Bake for approximately 30 minutes.
3. Allow to cool.

1. For the whipped topping; allow stainless steel bowl and wire whip to chill in the freezer for 10 minutes.
2. Once chilled, on high combine heavy whipping cream, powdered sugar, and vanilla in the bowl of your stand mixer. And whip until stiff peaks form.
3. Place in refrigerator until needed.

1. To assemble; top first cooled cake 1/3 of the whipped topping.
2. Then top with 1 cup of the diced berries.
3. Repeat until 3rd cake is topped off with the remaining whipped topping and berries. And chocolate drizzle if desired.

* I got this recipe from sweetasacookie it tasted great. I added the raspberries and the chocolate. This was a messy cake and hard to cut but was really good :)

Minion Party

My baby just turned 4 and we had a huge minion party for here. Here are some of the items that I made for it. We had both the happy and evil minions at the party.

Vanilla Butter cream Frosting

• 1 1/2 cups butter, at room temperature (3 sticks)*
• 4 1/2 cups powdered sugar
• 3 - 4 Tbsp heavy cream
• 1 1/2 tsp vanilla extract (use clear if desired)

• In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides of the bowl. Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl. Immediately spread over cooled cake or cupcakes.
• Note: if you want an alternate flavor of frosting, coconut or almond extract would be a great substitute for the vanilla extract, just add it to taste.
• *I use half salted butter and half unsalted butter (3/4 cup of each)

* This recipe makes a ton for frosting so you can easily half it and still have plenty for some cookies or a cake. But it was really smooth and tasted great.  You can store in refrigerator (up to 4 days) or freeze it for up to 3 months and thaw overnight in the refrigerator – never microwave to thaw).

Here are some tips for great butter cream frosting.

1. Really whip the butter. I am talking until it’s basically white. Really pay attention to the shade of the butter when whipping, making sure it becomes very very pale.
2. Use heavy cream. Cream makes everything better, and creamier of course.
3. Lots of butter.
4. Ratio is important, don’t add any more powdered sugar than listed or the proportions won’t be right and your texture wont be what I call perfect.
5. Don’t overdue it with the vanilla, add no more than 1 1/2 tsp. If anything reduce the amount. The beauty of the flavors of the buttercream comes from the butter. Basically it makes it taste like ice cream, it doesn’t need to be enhanced, just lightly highlighted.
6. Whip it some more. Once you add the cream you still want more air and fluffiness in there. This isn’t a one minute frosting recipe but I’m telling it’s well worth the time and patience invested.

* I got this recipe and all the tips from cookingclassy

Peanut Butter Oatmeal Dream Bars

1 cup melted butter 

1 cup brown sugar 

1 teaspoon baking soda

2 1/4 cups Quick Cooking oatmeal (NOT instant)

1 1/2 cups flour

1 teaspoon salt

1/2  cup peanut butter

1 can sweetened condensed milk

1 King size Reese’s Peanut Butter Cup candy bars, roughly chopped
1 cup Milk Chocolate Chips (I also added 1/2 C peanut butter chips to the top)
 

1.Preheat oven to 350.
2.Line a 9×13 pan with tin foil and spray lighlty with PAM. 

3.In a medium mixing bowl, stir together melted butter, sugar, soda, oatmeal, flour & salt until it’s crumbly.

4.Set aside about 1 cup or a little more.
5.Press the rest of the crust into prepared pan. Bake crust for 10 minutes.

6.While crust is cooking, in a small bowl, stir together the peanut butter and sweetened condensed milk.
7.Once crust has baked, evenly pour and spread peanut butter filling over the baked crust.Be gentle so you don’t pull up the warm crust while you spread the filling.  

8.Evenly sprinkle the reserved crumbs on top of the peanut butter and sweetened condensed milk mixture. Bake at 350 for about 15 minutes.

9.After 15 minutes, remove from oven and sprinkle the chopped candy bars and chocolate chips evenly over the top. Return to oven to bake for another 5-10 minutes or until topping is light golden brown and candy bars/chips are melting. 

10.Allow to cool to make cutting easy.

*Best eaten the day they are made.

Cookie Sticks

1/2 cup butter
1/2 cup brown sugar
1/3 cup water 
1 egg 
1 box yellow cake mix 
2 cups chocolate chips (Used a combo of white,milk and semi sweet chips to make 2cups)
1 cup chopped walnuts( Did not use)


1. In a mixing bowl, using an electric mixer, cream together the butter and sugar.
2. Add the water and egg Then the yellow cake mix and combine well. 
3.Stir in the chocolate chips and chopped walnuts.

4. Pour mixture into a 9 X 13 size pan that has been sprayed with non-stick cooking spray. 

5.Bake in a 350 degree oven for 30 to 35 minutes or until a knife inserted into the center comes out clean.

Mint Chocolate Chip Pancakes

•    1 1/3 cup flour
•   1 tablespoon sugar
•   1 teaspoon baking powder
•   1/2 teaspoon baking soda
•   1/2 teaspoon salt
•   1 cup buttermilk
•   1 large egg
•   2 tablespoons butter, melted
•   1/2 teaspoon pure vanilla extract
•   1/2 teaspoon pure mint extract (I did not use this I used andes mint chocolate chips     1/4-1/2 Cup of those)
•    3 to 4 drops green food coloring 

1. Mix together flour, sugar, baking powder, baking soda, and salt into a bowl.
2. Whisk together buttermilk, egg, butter, extracts, and food coloring  in a small bowl. Add to dry ingredients and stir until mixed well. Stir in chocolate chips.

1. Heat a large skillet over medium heat. Pour about 1/4 cup of pancake batter onto skillet for each pancake.. Cook for 1 to 2 minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook on the other side for 1 to 2 more minutes.

* I got this recipe from theidearoom like I added up top I did not use the mint extract I subbed andes mint chocolate chips and that gave it plenty of mint flavor. I thought that these were good but to sweet for breakfast I dont think that I would make them again.

Green Velvet Cookies

1 box German chocolate cake mix
2 eggs
1/2 cup oil
1/2 bottle green food coloring
1 can whipped cream cheese frosting
About 2/3 cup marshmallow charms
Rainbow sprinkles, optional

1. Preheat oven to 350 degrees F. Lightly grease two cookie sheets.
2. In a large bowl, mix the cake mix, eggs, oil and food coloring with a rubber spatula, stirring until everything is combined and a thick dough is achieved.

3. Portion batter by the heaping Tablespoonful onto greased cookie sheets, about an inch apart, and bake for approx. 10 minutes, rotating pans halfway through baking time, until set. Allow to cool on cookie sheets about 5 minutes before transferring to wire racks to cool completely.

4. Spread a heaping blob of frosting onto the tops of the cooled cookies. Sprinkle with the marshmallow charms and sprinkles, if desired. Store airtight for up to 2 days. 

* These were so fun to make for St Patricks day. The dough it very hard to mix because its so thick. But they bake up chewy and soft. I used cool whip cream cheese frosting on top of these and the lucky charm cereal. These taste best the day they are made.

Malt Ball Magic Cookie Bars

1¾ cups graham cracker crumbs (from about 13 graham cracker sheets)
¼ cup sugar
8 tablespoons (1 stick) unsalted butter, melted and cooled
1½ cups chopped walnuts
1 cup sweetened flaked coconut
1 cup semisweet chocolate chips
1 1/2 cup chocolate-covered malt balls, chopped
1 14-oz. can sweetened condensed milk

1. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang over both long sides. Mist with cooking spray. In a large bowl, mix cracker crumbs, sugar and butter. Press evenly into bottom of baking pan and refrigerate until firm, about 30 minutes.

2.Preheat oven to 350ºF. Sprinkle nuts, coconut, chocolate chips and malt-ball pieces evenly over crust. Drizzle condensed milk over. Bake until edges are golden, 25 to 30 minutes.

 Let cool completely in pan on a wire rack. Use foil overhang to remove from pan. Peel off foil, cut into bars and serve.

Cinnamon Flaky Biscuits

1 Can jumbo flaky refrigerated biscuits
1/4 Cup Butter
1/2 C Cinnamon Sugar


1. Melt butter in bowl and set aside
2. Add the cinnamon sugar to another bowl
3. Open up the biscuits and dip both sides in the melted butter and then in the cinnamon /sugar mixture.

4. Place on a cookie sheet and bake at 350 for 14-16 min or until golden brown.

* These are so super simple and easy to make and they tasted great. The kids loved these for breakfast with some fruit and yogurt. 

Strawberry Cream Puffs

Cream Puffs:

1/2 Cup Butter
1 C water
1/4 tsp salt
1 Cup flour 
4 eggs

Strawberry Filling:
1 pint heavy cream 
Carton of frozen strawberries, defrosted 
1/2 cup confectioners sugar 
Pink food coloring

1. Preheat oven to 425 degrees F
2. TO MAKE CREAM PUFF PASTRY: In a large pot, bring butter and water to a boil. Remove post from heat and stir in flour and salt, consistently stirring until the mixture firms up and forms a ball. Transfer the dough to a large mixing bowl. With hand or stand mixer, beat in the eggs one at a time, mixing well after each egg is added. Drop by tablespoonfuls onto parchment paper lined baking sheet.

1. Bake for 17 minutes at 425 degrees F. After 17 minutes, reduce temperature to 375 degrees F and continue baking for an additional 5 to 10 min. Centers should be dry. When finished cooking, let cool completely

When the shells are cool, make FILLING: Beat cream with an electric mixer until soft peaks form. Add 4 tablespoons juice from the defrosted strawberry container, sugar and a little pink food coloring, and beat until stiff. Refrigerate until use.

When shells are cooled completely, use a pastry bag to pipe filling onto half the shells. Place remaining shell halves on top.

Melt Chocolate chips in a small bowl in the microwave and dip the tops into the melted chocolate and place on a plate to harden up.