topsy turvy spice cakes.

sunday, november 2nd

topsy turvy spice cake with cream cheese frosting.

my family has been getting together for a monthly sunday dinner. with halloween, our monthly dinner, and a few birthdays all within a couple of weeks i thought it fitting to combine the three and have a very, very unbirthday tea party. everyone dressed up like alice in wonderland characters, we enjoyed chocolate milk and mini cookies, topsy turvy birthday cake, and opening presents. it was quite the celebration and these cakes just made it that much more fun. i didn't want to mess with fondant-not enough patience, time, or $. plus i wanted to make sure the cake tasted good to "my kids" (aka nieces and nephews). they turned out kinda crazy but definitely fun enough for a mad hatter unbirthday tea party. #myhubbybetterbeready - it gets crazy up in the whitaker house.

spice cake

1 pkg spice cake mix

3 eggs

1/2 c oil

1 cup water

mix together and pour into greased pans. bake at 350F. cooking time depends on size of pans; 20-40 mins.

cream cheese frosting

8 oz cream cheese

1/2 cup butter

1 tsp vanilla

1 T whipping cream

2 T milk

powdered sugar to taste or the consistency you want your frosting

i used a bunch of smaller pans in order to do some layering for the topsy turvy look. i cut most layers in half on a diagonal, and then placed the top half back on the bottom only with the fat sides together. stick a few toothpicks in to help the layers from falling too much. i waited to frost all at the same time but it probably would have been faster *and easier* to frost one layer completely, then add another layer and frost it, etc. i used chocolate chips to help with decorating, as well as colored cream cheese frosting. let your creative juices flow and have fun with it.  

apple pie.

sunday, october 27th

apple pie.

i make pie a lot. get over it. #myhubbybetterbeready 

apple pie

peel, core, and slice: 8-10 apples of choice (granny smiths, fugi, jonathans, no delicious)

in a large tupperware with lid combine:

½ cup white sugar

2 T flour

1 T nutmeg

1 T cinnamon

add sliced apples and shake until coated.

put in unbaked pie shell.

crust:

recipe can be found on an earlier post from sunday, may 12th.

topping:

1 stick melted butter or margarine

1 cup flour

1 cup white sugar

sprinkle topping over apples. bake at 375 degrees until filling bubbles (35-40 minutes). if your topping gets to brown place foil loosely on top.

pumpkin spice muffins.

sunday, october 20th

pumpkin spice muffins.

so in case you can't tell i love pumpkin. a lot. this turned out to be a fantastic muffin recipe. they were so moist and absolutely hit the spot for a fall, pumpkin craving. every meal in the fall should include at least a little pumpkin. hopefully the future mr. likes his pumpkin. #myhubbybetterbeready

pumpkin spice muffins

3 cups all-purpose flour

1 tablespoon puls 2 teaspoons pumpkin pie spice

2 tsp baking soda

1 1/2 teaspoons salt

3 cups granulated sugar

1 can (15 oz) pure pumpkin

4 large eggs

1/2 cup vegetable oil

1/2 cup water or orange juice

directions:

preheat oven to 350 degrees. paper-line or grease 30 muffin cups.

combine flour, pumpkin pie spice, baking soda, and salt in large bowl. combine sugar, pumpkin, eggs, oil, and juice in large mixer bowl; beat until just blended. add flour mixture to pumpkin mixture; stir just until moistened. spoon batter into prepared muffin cups, filling 3/4 full.

bake for 25-30 minutes or until wooden pick inserted in centers comes out clean. cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. store muffins in covered container or resealable plastic bags.

pumpkin pie cake crumble.

sunday, october 13th 

pumpkin pie cake crumble. 

i loved being able to combine three of my favorite things in this tasty dessert. this recipe was found here and i couldn't be more thankful to have found it. #myhubbybetterbeready for all of the mix up-mash up desserts i can find. 

pumpkin pie cake crumble

cake layer

1 box yellow/golden butter cake mix (reserve 1 cup of the dry mix)

1/2 cup butter (1 stick), melted

2 eggs

mix together and spread into the bottom of a 9 x 13 pan.

pumpkin pie layer

2 eggs

2/3 cup evaporated milk

1 large can  (30 oz.) pumpkin pie mix

mix together and pour over cake mix layer.

crumble topping layer

1 cup reserved dry cake mix

1/4 cup brown sugar (packed)

1 tsp. cinnamon

3 tablespoons butter

cut the butter into the dry ingredients until crumbly.  sprinkle over pumpkin layer.

bake at 350* for about 40 minutes or until middle is firm and a toothpick comes out clean.

pumpkin 'n spice & everything nice.

sunday, october 6th

pumpkin spice cake cookies & gingerbread cookies.

pumpkin and spiced baked goods are partly what make fall so wonderful to me. #myhubbybetterbeready to enjoy every part of fall with me, especially the "fall" foods. 

these pumpkin cookies are incredibly easy and unbelievably delectable. literally just three ingredients.

pumpkin spice cake cookies 

1 pkg spice cake mix

1 15 oz can of pure pumpkin

1 12 oz bag of chocolate chips

stir it all up and drop by spoonful onto greased or lined cookie sheet. bake at 350F for about 15 mins. easy.

the gingerbread cookies weren't quite as easy but still not hard at all. just a few more ingredients is all.

gingerbread cookies 

2/3 c shortening

1 1/4 c sugar

2 T molasses

2 eggs

2 T sour milk (or buttermilk)

1 t soda

3 c flour

1 t salt

1 t baking powder

1 t cinnamon

1/2 t ground ginger

1/2 t nutmeg

cream shortening and sugar. add eggs and molasses. dissolve soda in sour milk and add. in separate bowl add flour, salt, baking powder and spices. add to wet mixture. roll dough out thin. put on slightly greased baking sheet or parchment paper. bake 375F for 7 minutes.  

chocolate chip chocolate zucchini cupcakes with chocolate cream cheese frosting.

sunday, september 29th

chocolate chip chocolate zucchini cupcakes with chocolate cream cheese frosting.

there can never be too much chocolate in a dessert. i believe that whole heartedly. i know others don't feel the same, but my chocolate addiction is very supportive of any dessert with the word "chocolate" appearing in the title not one, or two, but THREE times. yes my friends, this recipe is a keeper for all you chocolate lovers. if the future husband isn't a chocolate lover then #myhubbybetterbeready to become one. 

chocolate chip chocolate zucchini cupcakes with chocolate cream cheese frosting

2 1/2 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup milk

1 teaspoon distilled white vinegar

1/2 cup butter, softened

1 1/2 cups white sugar

1/2 cup vegetable oil

2 eggs

2 teaspoons vanilla extract

2 cups grated zucchini

1 cup chocolate chips

preheat an oven to 325 degrees F. grease or line cupcake tin. combine flour, cocoa powder, baking soda, and baking powder in a bowl. mix the milk and vinegar in a large bowl. let stand for 5 minutes to sour the milk. beat in the butter, sugar, vegetable oil, eggs, and vanilla extract. stir the liquid ingredients into the flour mixture until just combined. fold in the zucchini. pour batter into the prepared pan, and sprinkle with chocolate chips. bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

mini peach cobblers.

sunday, september 22nd

mini peach cobbler.

these mini cobblers didn't look too pretty when they were finished but they were still delicious. i cut squares of parchment paper and used two (angled to form a star) as a liner for each cobbler. you can also use this recipe in a 9x13 baking dish. #myhubbybetterbeready

mini peach cobbler

12 fresh peaches, pitted and sliced

1 cup water

1 cup white sugar

½ tsp ground cinnamon

1 pkg white cake mix

8 oz cream cheese

preheat oven to 350F. spread peach slices evenly into large cupcake tins. if using canned peaches, pour 1 cup of the peach juice over the peach slices. if using fresh peaches, combine water and sugar in a small bowl. stir to dissolve, then pour mixture over peaches. sprinkle cinnamon over peach slices, followed by dry cake mix. top cake mix with pats of cream cheese. dot cobbler with butter or margarine. bake in preheated oven for 30 minutes, or until golden brown.