7-up cake

This was the 2nd cake I made for Carlile's birthday lunch.  It was delicious and a great companion to the Super Chocolately Cake from the same lunch. 

7-up Cake

Cake: 

1 box vanilla cake mix (you could also use yellow or white)

1 box instant pudding mix (I used white chocolate but you could use vanilla or lemon or even cheesecake flavor)

1 box lemon gelatin mix (added for the extra flavor - you can do this or skip)

 4 eggs 

¾ cup oil

¾ cup sour cream 

¾ cup 7up or other citrus soda 

a few Tbsp. milk (I think I used about 2)

1 tsp. vanilla extract (could also use butter extract and/or lemon extract) 

Mix all ingredients together until batter is smooth.  Bake in pan of your choice. (9x13, cupcake tin, bundt, etc) 

I baked this in a bundt cake pan at 350 degrees for 35 minutes, I think... just watched it until the top was lightly browned and the toothpick inserted came out clean. 

Let cake fully cool and then made glaze for the topping. 

Glaze: 

2 cups powdered sugar 

2 Tbsp. lemon juice (you could also use 7up)  

2 Tbsp. milk 

Mix together well and spoon over the cake. So good!

Super Chocolately Cake

This is based on my gussied up cupcakes 'recipe'.  You can create pretty much any flavor you like by just changing up the individual ingredients a bit.  Here is what I did for this particular cake - Carlile's 2nd birthday cake.  :)

Super Chocolately Cake
1 box chocolate cake mix (your choice) 

1 box instant pudding (I used chocolate) 

2-3 Tbsp. baking cocoa 

4 eggs (can use 5 for extra richness) 

¾ cup vegetable or canola oil (you can use melted butter for extra richness) 

½ cup milk 

¾ cup sour cream (or plain greek yogurt) 

1 tsp. vanilla extract 

½ cup coffee (we used from our morning carafe) 

½ - 1 cup chocolate chips (I used dark chocolate chips) 

Mix it all together, pour in bakindg pan (I used a 9x13) and bake at 350 for 25-30 minutes (or until it is cooked through and you can insert a toothpick and it comes out clean). Time may need to be adjusted to work with your oven and the pan you use. So just pay attention. 

I cooled the cake then frosted with a chocolate buttercream frosting - 

½ cup butter at room temperature 

2 cups powdered sugar 

2-4 Tbsp. half & half or heavy cream 

1 Tbps. vanilla extract 

⅛ tsp. salt 

4 Tbsp. baking cocoa 

(This made enough frosting to adequately cover this 9x13 pan. But you would need double this recipe to do layer cakes or cupcakes, I think.)

Buttercream frosting

This simple recipe has a lot of flexibility for your tastes...

Buttercream frosting

1 cup butter, slightly softened (but not melted) 

2-3 tsp. vanilla extract (or the extract flavor of your choice) 

4 cups powdered sugar

1-2 Tbsp. milk as needed (you may also use coffee, juice, soda...) 

to make it chocolate, add in a few Tbsp. of unsweetened baking cocoa

'Gussied up' cupcakes

You can use this general idea to gussy up any cupcakes (or cake) that you make.  I have become a bit obsessed with this!  I have made everything from vanilla to chocolate to strawberry and even butter pecan cupcakes!  Delicious and it is so flexible... works with whatever you happen to have in your pantry.  Next up for me... lemon!

Gussied Up Cupcakes

1 box (15-18 oz) cake mix (any flavor)

1 box (3.4 oz) instant pudding mix (your choice for flavor combo)

1 cup sour cream or plain greek yogurt

1 cup vegetable or canola oil

4 large eggs

½ cup milk or half and half

1 tsp. vanilla extract

pinch of salt

Beat all ingeredients together until smooth.  Bake according to cake mix box instructions.  

Optional add-ins

You can keep on adding in flavor and excitement!  :)  I always add in baking chips ie: white chocolate, butterscotch, semi-sweet or even Heath toffee chips.  You can add in another ½ cup coffee or soda.  You can add in other extracts - I have used Rum and also strawberry.  You can add a 5th egg for extra richness.  I have also used both an instant pudding and a jello gelatin mix for extra flavor - that also helps if you are adding in more liquid ingredients like coffee or soda.  

You can frost them with a buttercream frosting that also has a lot of flexibility for your tastes...

Buttercream frosting

1 cup butter, slightly softened (but not melted) 

2-3 tsp. vanilla extract (or the extract flavor of your choice) 

4 cups powdered sugar

1-2 Tbsp. milk as needed (you may also use coffee, juice, soda...) 

to make it chocolate, add in a few Tbsp. of unsweetened baking cocoa

Testing store bought pie crusts

I finally decided to test store bought pie crusts to see if I liked one best.  Turns out I really did find a difference between them!  

The short version is that Great Value pie crusts were the worst.  Aldi pie crusts are what I will likely go with in the future most often.  But, sadly, Pilsbury pie crusts really were the very best.  I was hoping that wouldn't be the case.  :) 

Great Value was too thick overall - not delicate in any way.  The Aldi crust was thin and actually had the best packaging.  It was also the easiest to work with.  However, the Pilsbury crust really was better in terms of texture and flavor.  However, I'll happily choose the Aldi crust as a more economical (but still very tasty and usable) store bought pie crust. 

These are the before photos - but the cooked pies continued with the same results. 

These were two apple pies and a cherry pie

One Ingredient Caramel

No photo - just a recipe for the record.  :)

One Ingredient Caramel

1 can sweetened condensed milk

apple for dipping, optional

Preheat oven to 425 degrees.  

Pour one can sweetened condensed milk into a casserole dish or pie plate.  Cover with foil.  Place in a larger pan and fill larger pan to ¾ inch with water.  (fill water as needed while baking - don't let it run dry)  Bake 60-90 minutes or until the condensed milk has reached a golden brown color.  Cool completely.  Ready to serve as caramel for your favorite recipe or as a topping or dip.  

If the caramel forms a thin crust on top, you can just use the caramel underneath it or use an immersion blender for a minute to mix it all back together well. 

You can also do this in the Instant Pot but I guess I am a bit leery of having the can go through all that cooking process then eating what is inside it?  Probably no difference either way, but I do like this oven method.  

Rolo Pretzels

I made these for our December wine night gathering.

Rolo Pretzels

Place parchment paper on cookie sheets.

Spread pretzels on pan (about 24-30 per pan). Place a rolo on top of each pretzel. 

Bake in oven at 300 degrees for about 4 minutes until the rolo is soft but not melted. 

Remove from oven and immediately press down with a pecan half, or another pretzel. Chill in refrigerator or freezer before serving. 

Gluten Free Peanut Butter Blossom Cookies

I made these for our December 2023 Wine Night gathering.

Peanut Butter Blossoms - Gluten free and Sugar free

Ingredients:

1 cup peanut butter (I used chunky)

1 cup sugar (I used ½ cup Splenda brown sugar)

1 large egg, room temperature

1 tsp. vanilla

½ tsp. salt

1 tsp. baking powder

30 milk chocolate kisses

Directions:

Preheat oven to 350 degrees.  Cream peanut butter and sugar until light and fluffy. Beat in egg and vanilla and add remaining ingredients (except for the Hershey kisses).  

Roll or drop by 1 ¼ inch balls onto prepared cookie sheet (I covered with parchment paper). Slightly press down using crisscross patter with tines of fork. 

Bake for 10-12 minutes. Immediately press 1 chocolate kiss into the center of each cookie. (You can also leave that out and just have peanut butter cookies). If the cookie starts to crack apart you can gently shape it back together if you work quickly. 

These are definitely a different texture, but they are quite tasty. 

Banana caramel crescents

This recipe took a little tweaking... but it got there in the end! 

Banana Caramel Crescents

Jennifer and I wanted to try this recipe out.  We did it the first time using pie crusts.  It honestly didn't turn out very well.  We didn't even eat them all.  :(  But we felt like there was a better way to do it so the next round we used crescent rolls.  That version was quite tasty.  :)  See photos and recipe further below. 

This next version is how that first recipe was supposed to taste.  :)  Kind of interesting how much of a difference was in switching out pie crusts for crescent rolls.  I would have bet on the other dirction...

I used one can of crescents and one banana.  Used 16 Rolos (2 for each crescent square).  Opened up the crescents into the 4 large rectangles and tried to seam the edges together.  Then cut each rectangle in half - a sort of square.  Placed a thick slice of banana on each square and then took a Rolo and kind of stuck it down in the top of the banana - small side down. Then took a 2nd Rolo and laid it on top of the first Rolo (large side to large side).  Then pulled the crescent dough up around it all and pinched together.  I did end up meling about a Tbsp. of butter and drizzling over but only did that after they had mostly cooked.  Not 100% sure it needed it, but it kind of 'looked' like it could use that.  These were much better than the recipe using pie crust.  Also, 2 Rolos per is a must.  :D  Next time I’ll probably take more care with the crescent squares and try to roll them out a bit more precisely before putting the banana and Rolos on top.

Apple Cheese Danish Bake (no sugar added)

A slight twist on an old favorite. And easier to boot!

I made this one to be no sugar added for Daddy.  Sooooo simple and tasty!

Apple Cheese Danish Bake (no sugar added)

2 cans crescent rolls

1 can no sugar added apple pie filling

1 8oz. cube cream cheese

Unroll a can of crescent rolls and lay in bottom of baking pan.  Soften cream cheese slightly and then spread across the crescent rolls.  Open can of pie filling and spread evenly across the cream cheese.  Top with 2nd can of crescent rolls.  Bake at 375 for about 15-20 minutes until crescents are cooked through and golden brown.

Strawberry Pie

This recipe came across my radar on a local 'Whats for supper' facebook page.  It was posted there and I thought it looked super easy and tasty... and it sure is!  It reminds us soooo much of Shoney's Strawberry Pie!  Anyone else remember that delicious pie?  Well, this is pretty darn close!  

Strawberry Pie

1 prepared graham cracker crust

1 small box strawberry jello mix

1 small box cook and serve vanilla pudding mix

2 cups water

1 pound strawberries, quartered or thickly sliced

Redi-Whip for topping (not optional!!!)   :D

In a saucepan, mix the jello and the pudding with the water and then bring to a boil.  Allow to boil for 2 minutes.  Remove from heat and cool some.  Quarter/slice the strawberries and lay in the graham cracker crust.  Pour the sauce over top and then cover and refrigerate for a few hours to set.  Serve with Redi-Whip or Cool Whip.  

I tried this again with some different crust options but definitely returned to the old graham cracker crust.  That is the one you want.  And note - this does NOT pair well with a pecan crust.  However, it did very nicely as a gluten free dessert with no crust at all.  The photos below show the quartered strawberries in the pans waiting for the good jello/pudding filling.  I really do suggest topping this pie with Redi-Whip or your own homemade whipped cream right before serving - and pile it on high!  :)  

Lemon Cheesecake Crescents

This was one of those video recipes and it looked so good I thought I'd give it a try.  Turns out it WAS really good and I will be making it again!  Also, I can think of many different variations to try out... a true keeper of a recipe. 

Lemon Cheesecake Crescents

2 cans crescent rolls

1 container Philadelphia cheesecake filling (I did not even know this was a *thing*!) 

1 jar lemon curd (or whatever you choose for flavor) 

Optional - powdered sugar

Prepare two muffin tins (16 openings = 2 cans crescents).  I sprayed them with Pam spray.  Lay one crescent in each muffin tin.  Dollop in some cheesecake topping (I used my cookie scoop) and then spoon about 1 Tbsp. lemon curd on top.  

Then you just kind of bring up the small tip end and then wrap around with the larger ends.  No where near perfect - just kind of pinch things together.  I was quite aware that parts down in the tin had no crescent covering.  But it all worked out and baked up just fine.  

I baked on convect at 375 degrees for 12-14 minutes - but the original recipe called for 350 degrees.  (My oven in a bit wonky, I think.)  When the crescents look done and are golden brown, remove from oven.  You may also sprinkle them with powdered sugar if you want.  I did not do it and it was not necessary in my mind.  I can see many ways of changing these up a bit... use any kind of fruit as the topping, or all fruit jam, chocolate, etc.  These were absolutely delicious and super simple.  A win!

Updated to add that I have made this several times now.  Mostly with the lemon curd but have substituted puff pastry for the crescents (delicious!) and have substituted sour cherry jam for the lemon curd (also excellent!).  I do think you want to use a sour or tart fruit since the cheesecake filling is quite sweet.  But this recipe has many possibilities and forms!  If you make it in a 9x13 it can feed however many you slice it up for.  

I made this one for wine night and used puff pastry and Sour Cherry Jam.  (you can also see the little bowl of gluten free on the side that I made for Dana)  This was delicious with the red wine varieties we sampled that night!

I should have taken more care to roll out the puff pastry better - but was in a hurry!  May look ugly, but it sure was good!

Another update - 

This time I used crescent rolls - and spread them out flat on my sheet pan with a jar of lemon curd and a tub of the cheesecake filling.  Fed a bunch of folks at Sunday brunch of our family reunion. 

Cinnamon Roll Bake

Cinnamon Roll Bake

I was going to make that crescent/cream cheese/apples thing but didn't have crescents. Did have 2 cans of cinnamon rolls so I sort of experimented. 

Melted 1 Tbsp. butter in bottom of this baking pan. Opened one tube cinn. rolls and cut each roll into ¼ then sprinkled over bottom of pan (didn't really cover it). Then opened 1 can Lucks Fried Apples and drained (mostly) then chopped up the apples into small bite sized pieces - sprinkled over top of rolls. Took ½ of 2nd can of rolls (4 rolls) and cut into ¼ then sprinkled over top. Then took 1 block softened cream cheese that I had mixed with 4 Tbsp. softened butter, about 1 tsp. vanilla extract and about 1 Tbsp. brown sugar and dolloped then kind of spread over top. Finished with last 4 cinn. rolls cut into 1/4s and sprinkled over top. Baked at 400 degrees for about 20 minutes. Opened the cinnamon roll icing packets and drizzled over it all then stuck back in the oven for 3 minutes so it would melt fully down in. Very good experiment!

You could totally make this with fresh apples, but part of the beauty of this recipe (to me) is that you are using all items that are stored in your pantry or fridge.  Easy peasy. 

Chocolate Oh Bars

December 2022

This is another 'blast from the past'.  I used to make these many years ago when the boys were little but had not for quite awhile.  I pulled out the recipe to make for New Years Eve.  

Chocolate Oh Bars

¾ cup butter, melted

2 cups crushed chocolate graham crackers

1 small bag almond brickle/toffee chips (about 1½ cups)

1 small bag Heath toffee & Chocolate chips (about 1½ cups)

1 cup semi sweet chocolate chips

1 cup chopped pecans

½ cup chopped English walnuts

1 can sweetened condensed milk

Line a 9x13 pan with parchment paper (if you want to be able to remove them to serve on a platter - I just served from the pan so didn't need the parchment paper insert.)  Mix melted butter with the crushed chocolate graham cracker crumbs and press into the bottom of the pan.  Bake at 325 degrees for 5 minutes.  

Layer the almond brickle/toffee chips along the bottom and then repeat with each successive ingredient - building layers.  After the nuts layer, press the layers firmly down with your hands.  Then pour the whole can of sweetened condensed milk over the top evenly - covering every bit of the surface. 

Bake at 325 degrees for 30-40 minutes or until it is bubbly and lightly browned on top.  Cool completely then cut into small bars. 

Quick and Easy Cobbler

October 2022 

Quick and Easy 'Cobbler'

Basic Formula of recipe

Frozen Fruit (Your choice - just be sure to use enough to cover the bottom of your pan - I used two regular sized bags)

Cake mix (your choice)

2 cups Soda (your choice)

Topping:

1 package cream cheese, softened

1 carton Cool Whip

1 package instant pudding (your choice)

optional stir-ins (blueberries, candied pecans, cinnamon & sugar, etc)

See below for various ideas of combinations.  

This is a keeper recipe!  I was able to make this using all sugar free products so Daddy can have it.  I can think of different kinds of combinations, too!  This was a recipe I saw on facebook and decided to try since I had all the ingredients on hand.  Basically, you choose some frozen fruit - any kind (I used a bag of mixed berries and a bag of tropical fruit).  Pour it out in a 9x13 pan. Then open a cake mix - any you like (I used a sugar free yellow cake mix).  Then use 2 cups sprite (I used sugar free sprite) and pour over the top of it all.  That is it!  Put it in the oven at 350 for about an hour.  I did not cover it.  I then raised my oven to about 425 for 10 minutes to get it to brown up better. (but my oven is wonky).  That is it!  Now, you really do want to make this topping, in my opinion.  Again, quick and easy and you can make it sugar free if you want.  Take 1 package of cream cheese, (softened so you can stir/mix it), 1 regular carton of Cool Whip (I used sugar free) and one box of Instant Vanilla pudding mix (I used sugar free).  Blend the cream cheese and cool whip together then add in the pudding mix and stir well to combine. Then add in a few frozen blueberries and stir gently to combine.  Put this is the fridge to chill.  Then you dollop a bit of this on the cobbler (warm from the oven... amazing!)  SO GOOD!  I can think of other combinations I want to try... all frozen cherries with chocolate cake and cherry coke soda. Then use chocolate pudding or white chocolate pudding in the topping and cherry bits or cherry chips. You could also do apples in the bottom with a spice cake mix and Sprite. Then use same topping formula but maybe put some candied pecans in there or at least cinnamon and sugar. So many ways to go with this basic recipe formula. sugar free or not!  Love it!

Take a bag or two of frozen fruit and dump in a pan (enough fruit to cover bottom of your pan).  Take one cake mix and sprinkle over the top of the fruit.  Pour 2 cups of soda over top of all - be sure to moisten the whole cake mix.  Bake at 350 degrees for 45 minutes to an hour or so until the fruit is bubbling up and the cake mix is cooked through. 

While that is cooking, make your dollop topping.  1 box cream cheese, 1 tub Cool Whip, 1 box instant pudding mix.  Stir together the cream cheese and cool whip. Then stir in the instant pudding and keep stirring until it is all blended and creamy.  you can add something in for extra flavor (frozen blueberries, cherry chips, sliced almonds, etc).  Let this topping chill.  Serve this chilled and dolloped over the top of the cobbler (preferably hot and fresh out of the oven!)

Ideas/Combinations

Mixed berries and tropical fruit, white or yellow cake mix, Sprite.  For topping use vanilla instant pudding and frozen blueberries as add in.  (this is the first version I made - shown in top photo). 

Tart and sweet cherries, chocolate cake mix, Coke (or Cherry Coke).  For topping use chocolate instant pudding, and cherry chips as add in.  (forgot to take any photos after this first one!) 

This is the original version again - made it a 2nd time!!

Apples, Butter Pecan cake mix, Sprite.  For topping use white chocolate pudding, candied pecans and/or cinnamon & sugar as add in.

Pineapple, Angel Food cake mix, Sprite.  For topping use vanilla pudding mix, shredded coconut as add in. 

This can all pretty much be made sugar free, as well. 

Deb's Lemon Pie

Deb served this pie to our book club last summer and it was delightful!  A great summer-time pie with the punch of not just lemon zest, but the whole lemon!  And you can't find easier prep... just fill the blender with 5 ingredients!!  Not long after I made it again at my own home.  Serve it with vanilla ice cream for the best effect!

July 2022

Deb's Lemon Pie (also known as Arizona Sunshine Lemon Pie)
for the pie:

1 whole lemon, washed and seeds removed (fresh from tree and in season is best)

4 large eggs

½ cup butter, melted

1 tsp. vanilla

1½ cups sugar

1 (9 inch) piecrust, unbaked (I used a frozen deep dish pie crust)

for the topping:

1 cup whipping cream

2 Tbsp. sugar

Prepare pie crust (or just take the frozen one out of your freezer).  :D   Place on a sheet pan. (note my photos show both pies on one sheet pan but I baked each pie on its own sheet pan for full support)

Preheat oven to 350 degrees.  Wash the lemon well, cut it up and remove all seeds.  Do not peel.  Place the whole lemon in your blender.  Add the eggs, butter, vanilla, and sugar.  Blend until smooth, starting at a medium power and working your way up to full blast.  Pour the mixture into your pie crust.  (I doubled this recipe to make two pies.)  Bake in oven for about 40 minutes or until pie is set.  Let the pie cool then chill in the refrigerator.  

To make the topping - first place a bowl and beaters in the freezer for about 20 minutes (for best effect).  Then remove and pour in the whipping cream and sugar .  Whip with electric mixer until peaks form.  Serve chilled pie with a dollop of this topping and/or vanilla ice cream. 

Pumpkin Fluff

April 2022

This is basically the insides of a pumpkin pie... but I will type it out here 'for the record'.   Serve with cool whip or whipped topping of some kind. 

Pumpkin Fluff
1 (15 oz.) can 100% pure pumpkin
¾ cup sugar

1 tsp. cinnamon

½ tsp. salt

½ tsp. ginger

½ tsp. nutmeg

2 eggs

1 can (12 oz.) evaporated milk

Preheat oven to 425 degrees.  Mix sugar, cinnamon, salt, ginger and nutmeg in a small bowl. Beat eggs in a larger bowl.  Stir in the pumpkin and sugar/spice mixture.  Gradually stir in evaporated milk.  Bake at 425 degrees for 15 minutes.  Then reduce oven temperature to 350 degrees and continue baking for another 40-50 minutes or until cooked through.   (I feel like it doesn't take this long but can't remember for sure... pay attention!!)  

Clearly need to take a 'real' photo... but till then, here is a long shot of it on a table.  :D  ha!

Apple Crumble with Crema and Granola

Apple Crumble with Crema and Granola

This is a quick and easy dessert idea that can be adjusted for each individual person's taste preference.  You start by frying some apples in a skillet with butter, cinnamon plus spice blend (like pumpkin pie spice blend), plus more cinnamon and nutmeg.  (I never measure, just use what looks right to you.)  Note - I don't add sugar - the apples are sweet enough.  But if you want it sweeter you could add some brown sugar when cooking.  

Then place the apples in a bowl and drizzle with Crema.  After you drizzle the apples with the Crema, top with the granola of your choice.  This is where personal tastes can be different.  When I have served this I put out several bags of granola and let people 'build their own bowl'.  Some examples of granola we have used include a sugar free version, gluten free version, with fruit, with nuts, etc.  Again, this is a simple and delicious (and fairly healthy) dessert that everyone seems to enjoy.  

(Crema, or Mexican Table Cream, is my new favorite thing... I use this on roasted cabbage, on tacos, with fruit, and in this dish, just to name a few ways.  I buy the bottle at Walmart... https://www.walmart.com/ip/Cacique-Crema-Mexicana-Fresh-Table-Cream-15-oz-Jar/10451930)

here are some of the granola choices we have had...

Blackberry Galette

Debbie brought this to Dinner Club.  I will be making this myself!

Note - This recipe makes two - cut ingredients in half to just make one.  

Blackberry Galette

2  9-inch refrigerated pie crusts

sprig of mint to garnish (optional)

Ice Cream (for serving)

Filling:

4 full cups blackberries**

6 Tbsp. turbinado coarse sugar

zest from ½ small lemon and juice from ½ small lemon

2 tsp. vanilla extract

4-6 Tbsp. flour

Dough Topping:

4 Tbsp. sliced almonds

1 egg

2 tsp. turbinado coarse sugar

**Note - you can use frozen blackberries in this recipe and there is no need to thaw them first.  You also do not have to add any baking time.  

Preheat oven to 375 degrees

1.  In a large bowl, gently combine blackberries with sugar, lemon zest, lemon juice, vanilla and 2 Tbsp. flour.  Add additional flour if the mixture is very wet.

2.  Gently unfold and lay out pie crust on a baking sheet lined with parchment paper. 

3.  Pour the blackberry mixture in the center of the unfolded pie crust leaving a 2 inch border.  Fold up the uncovered border over the edge of the fruit and pinch into pleats. 

4.  Whisk egg, and then using a pastry brush, brush the egg onto the crust and sprinkle with almonds and sugar.  

5.  Bake until juices are bubbling and the crust is golden, 35 to 40 minutes.

6.  Remove from oven and let sit for 5-10 minutes.  Serve with a scoop of ice cream on top!

Baked S'mores

Jennifer brought these to October wine club.

Baked S'Mores
24 graham crackers

12 large marshmallows, cut in half

1 4oz. bar good dark chocolate cut into 12 triangles

Preheat oven to 300 degrees.  Line a baking pan with parchment paper.  Place 12 graham crackers on the prepared baking sheet.  Place one chocolate triangle on each cracker and top with ½ marshmallow. Bake for 5 minutes.  Remove from oven.  Top each with another graham cracker to make a sandwich.  Serve immediately.