I Couldn't Make This Stuff Up!

Self Filled Cupcakes

I made two different kinds of cupcakes for last weekend. Both were very good. This one was the favorite with the kids because of the chocolate. The others were lemon flavored and Tim liked those a lot. The easiest way to make cupcakes is to have a Pampered Chef big scoop to scoop up the amount and pop it into the cups quickly and without a mess. It made the process so much quicker. With these I used the big scoop for the cupcake mix and little scoop for the filling. Enjoy!

Self Filled Cupcakes

30 min | 15 min prep

24 cupcakes

• 1 package chocolate cake mix
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 1 dash salt
• 1 (6 ounce) package mini chocolate chips (you could use regular sized but I liked the little ones a lot better.) 

1. Mix cake according to package directions.
2. Fill paper cups in muffin pans 2/3 full.
3. Cream the cheese with the sugar; beat in egg and salt.
4. Stir in chocolate pieces.
5. Drop 1 rounded tsp of cheese mixture into each cupcake.
6. Bake as package directs for cupcakes.

Chocolate Flan Cake

I had found this recipe years ago on recipezaar and kept wanting to try it. This past weekend the stars aligned and I had everything to make it so I tried it out. It was delicious. Not difficult to put together at all and the baking was a bit scary but really it was fine. You just need to set it in  a pan of water and it turns out beautifully. I used smuckers ice cream topping and it was very tasty. This is very rich and works well when you have a group over to entertain! Enjoy!

Chocolate Flan Cake

This recipe calls for Mexican cajeta (caramel topping). If you cannot find this in your supermarket, substitute Smucker's Caramel topping, however the Mexican cajeta has a richer flavor. This is very easy to make, and super good. Use it with your next Mexican Fiesta!!

2½ hours | 25 min prep

SERVES 12 , 1 Cake

• 1 (18 ounce) box chocolate devil's food cake mix
• 1 1/2 cups water (amount per cake mix directions)
• 1/2 cup oil (amount per cake mix directions)
• 3 eggs (amount per cake mix directions)
• 1 (11 ounce) jar cajeta caramel topping or smucker caramel topping
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• 1/2 cup fresh milk
• 1 (8 ounce) package cream cheese, room temperature
• 1 teaspoon vanilla
• 5 eggs

1. Heat oven to 350ºF.
2. Spray a large 12-cup Bundt pan with nonstick coating.
3. Soften the cajeta in the jar in the microwave and pour into the prepared pan.
4. Prepare cake mix according to package directions.
5. Pour the cake batter into the cake pan over the cajeta.
6. To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.
7. Mix well.
8. Pour the flan mixture very slowly over the cake batter.
9. Spray aluminum foil with non-stick spray (like Pam);.
10. cover the pan TIGHTLY with aluminum foil.
11. (Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide inches.
12. Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).
13. Bake cake for 2 hours (test); do not uncover during this time.
14. After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
15. Invert cake onto a large plate with rim.
16. The cajeta will drip down the sides of the cake.
17. Cool completely then refrigerate. Refrigerate leftovers.
18. Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

Chocolate Macadamia Nut Clusters

Pam brought these yummy cookies and let me tell you if you make no others this year,  make these. They are so so good.

Chocolate Macadamia Nut Clusters

• 8 ounces bittersweet or semi sweet choc chips
• 1/4 cup butter
• 1 cup sugar
• 2 large eggs
• 1 1/2 tsp vanilla
• 3 Tbsp all purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups unsalted roasted macadamia nuts
• 1 cup semisweet chocolate chips
• 1 cup flaked dried coconut

In a heatproof bowl set over a apan of barely simmering water (bottome of bowl should  not touch water) stir chopped choc chips and butter often until chocolate is melted and mixture is smooth. Remove from over water and let cool to room temperature, about 15 minutes.

In a large bowl, with an electric mixer on high speed, beat sugar, eggs,  and vanilla until smooth. Add chocolate mixture and beat until well blended. Stir in flour and baking powder, then beat just until moistened. Stir in macadamia nuts, chocolate chips, and coconut.

Drop dough in 1 inch portions, about 2 inches apart, onto buttered cookie sheet.

Bake cookies in a 350 degree oven just until firm on the edges but still soft in the middle, 8-10 minutes. Let cookies cool for 5 minutes and then remove from pan. Enjoy!

Oreo Balls

These are a great item anytime and make a good gift. Kristy asked me to post this recipe for her. I like them uncovered without the extra chocolate but you can do either. If you have a food processor you can mix the balls together in that and it works really fast that way.

Oreo Balls

SERVES 40 -50 , 40 -50 balls

• 2 (16 ounce) packages Oreo cookies
• 16 ounces softened cream cheese (2 8 oz packages)
• 1 tablespoon vanilla extract
• 1 teaspoon mint extract (optional)

Coating

• 1 lb white almond bark
• 1 lb chocolate almond bark

1. Let the cream cheese sit on the counter until it is room temperature.
2. Put it in a bowl and mix in the extracts.
3. Crush the oreos using a blender or food processor until they are the consistency of ground coffee.
4. If you're REALLY a trooper -- some say it's better if you twist open each Oreo, scrape out the cream filling, and mix it into the softened cream cheese before crushing the cookies. I'll go THAT extra mile when I have a ring on my finger. Maybe. Until then -- it all goes in!
5. By hand or using a hand held mixer, mix the crumbs and the cream cheese together.
6. Tightly cover the bowl you mixed it in and refrigerate for about an hour.
7. Take it out and roll the mixture into balls about 1 and 1/2 inch around -- or whatever size you'd like.
8. Put them in the freezer to harden up and dip in chocolate or just store them in a container for enjoying!

Cinnamon Swirl Cake

Maddie loves the cinnamon swirl coffee cake at Starbucks. I have to admit I do too. I was looking for a similar recipe for it. This is pretty close but is a moister cake but the kids liked it, especially with the good cinnamon from costco in it. Be sure to save enough batter to cover the cinnamon mixture, don't be like me. I was trying to shove the mixture down into the cake so it wasn't sitting on top of the cake.

Cinnamon Swirl Cake

• 1 pkg butter cake mix
• 1 cup sour cream
• 1/2 cup oil
• 1/4 cup sugar
• 1/4 cup water
• 4 eggs
• 1 cup chopped pecans (optional, I didn't add any but they would be good)
• 2 Tbsp brown sugar
• 2 Tbsp cinnamon
• 1 cup powdered sugar
• 2 Tbsp milk

Preheat oven to 375 degrees. Grease a bundt pan. Mix cake mix, sour cream, oil, sugar, water and eggs. Pour 2/3 of the mix into the greased bundt pan. Mix together the pecans, brown sugar and cinnamon and sprinkle over the mixture in the bundt pan, then cover with the reserved 1/3 of cake mixture. Bake 45-50 minutes.  Let rest 10 minutes and then remove from pan and mix powdered sugar and milk together to make a frosting and drizzle over your cake. Enjoy!

Chocolate Crockpot Cake

This was a recipe I found on another scrapbookers blog a couple of years ago. I tweaked it a bit and really like it. I wouldn't recommend cooking this on High I would use low because I burnt one of the sides of mine when I turned it up so be warned.

Chocolate Crockpot Cake

• 1 pkg chocolate cake mix
• 1 cup sour cream
• 1 cup chocolate chips (I used part peanut butter chips)
• 1 cup water
• 4 eggs
• 3/4 cup vegetable oil
• 1 pkg instant chocolate pudding and pie filling mix

Grease inside of crock pot. Combine all of your ingredients and mix well. Cover and cook on low for 6 to 8 hours. Serve hot with vanilla ice cream.

Peaches Foster

Another recipe Mom found and I made while we were at the beach last week. It was yummy. And a note, you want to make sure you do this in a cast iron skillet or a pan that isn't teflon or coated because when you set the liquor on fire it is hot enough to ruin your non stick pans. Just a little something to help you out.

Peaches Foster

13 min | 10 min prep

SERVES 4

• 1/4 cup butter
• 1/2 cup packed dark brown sugar
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons dark rum
• 1 tablespoon peach schnapps (optional)
• 4 peaches, peeled and cut into 8 wedges each
• 4 scoops vanilla ice cream

1. In a large skillet, melt butter over medium heat.
2. Add sugar, cinnamon and nutmeg, stir and cook 1 minute.
3. Remove pan from heat, pour in rum and schnapps and ignite.
4. Place back on burner over medium high heat until flames die out.
5. Add peach slices, toss gently and cook 1 minute.
6. Remove from heat and let cool 5 minutes.
7. In the meantime, scoop ice cream into 4 bowls then spoon peaches and sauce over top.

Earthquake Cake

I made this last night only I used Macadamia nuts instead of pecans. It was yummy but I would recommend putting a pan under it because it created a bit of a mess in the bottom of my oven. The picture doesn't really do it justice as it looks kind of gross but here's the recipe.

Chocolate Earthquake Cake

1	cup chopped pecans or walnuts or macadamia nuts
1	cup flaked coconut
1 (18 1/4	ounce) package German chocolate cake mix
1/2	cup butter
8	ounces cream cheese
1	teaspoon vanilla extract
4	cups confectioners' sugar

1. Preheat oven to 350 degrees F.
2. Grease a cake tin.
3. Cover the bottom of the cake tin with the chopped pecans and flaked coconut.
4. Prepare cake mix as per package instructions.
5. Pour over the chopped pecans and flaked coconut.
6. Melt butter.
7. Add to it the cream cheese, extract and confectione's sugar.
8. Stir well, and then pour over the cake bottom.
9. Bake for 40-45 minutes or until done.
10. Please bear in mind that one cannot test for doneness as the cake will appear sticky even when done.

The Best Strawberry Shortcake

I made this tonight for dessert. It was easy and really good.

The Ultimate Strawberry Shortcake

1	quart fresh strawberries (or more if you like)
1/2	cup sugar
8	ounces cream cheese, softened
1	cup powdered sugar
1 (8	ounce) container frozen whipped topping
1 (14	ounce) angel food cake, cut into cubes (I buy the cake already made)

1. Wash, stem, and cut strawberries in half.
2. Add sugar; toss to mix well.
3. Chill.
4. Beat cream cheese and powdered sugar well.
5. Fold in whipped topping and cake cubes.
6. Spread cake into an ungreased 13x9 dish.
7. Cover and chill for at least 2 hours.
8. Cut cake into squares; top with strawberries.

Sugar Cookies

Here's the recipe for the sugar cookies I tried to make the other day.

Sugar Cookies

3¼ hours | 3 hours prep | 60 -70 cookies

1	cup sugar
1	cup butter
1	cup powdered sugar
1	cup vegetable oil (NOT olive oil!)
2	large eggs
1	teaspoon vanilla extract
1	teaspoon baking soda
1	teaspoon cream of tartar
4 1/8	cups flour

1. Cream sugar, butter, powdered sugar, and oil.
2. Then cream in eggs and vanilla.
3. In a separate bowl mix baking soda, cream of tartar, and flour.
4. Start adding dry ingredients to creamed ingredients less than 1 cup at a time.
5. Chill in refrigerator at least 2 hours.
6. Drop 1-2" balls on the cookie sheet.
7. If you would like, you can flatten the balls with the bottom of a drinking glass that has been dipped in sugar.
8. Bake at 350° for 10-12 minutes or until the edges are browned.
9. You can also sprinkle on cinnamon and sugar, colored sugar sprinkles, etc.