Marshmallow in the middle chocolate cupcakes

First, you start with a regular chocolate or devil’s food cake mix. Any brand will do. You’re going to mix it according to the directions (but I always add a TBS of vanilla to the mix because I swear it tastes better that way.) You’ll also need some regular size marshmallows and some chocolate frosting. Again, from scratch is fine, but I’m lazy and stuff.

After you mix the cake batter, fill cupcake liners 1/2 way with batter. Push a whole marshmallow into the center, then bake according to the directions.

When they are done, you’ll have a crater in the middle. It looks gross right now, but it’s worth it. Pinky promise! As soon as they come out, push a fresh marshmallow into the center, then pop them back into the oven for about 2 minutes. You want them to get all melted and fill in the hole.

When the come out, just know ahead of time that the marshmallow will fall a bit. You’re going to have a small dip in the top. It’s all good – don’t stress out .

Use a spoon to help coax the cupcakes out of the pan – gently – and put them on a cooling rack to cool.

Then, frost your cupcake as normal. It’s going to cover up all the ugly, but also add another level of yum.

Don’t hold it against me if you have to have an all day dance fest to work off all the calories…. the marshmallow in the middle chocolate cupcakes can be kind of addictive. You’ve been warned!

Recipe by:  http://www.theshabbycreekcottage.com/marshmallow-in-middle-chocolate.html



Strawberry Upside Down Cake

 

 

Ingredients:

• 2 cups crushed fresh strawberries
• 1 (6 ounce) package strawberry flavored gelatin mix
• 3 cups miniature marshmallows
• 1 box yellow cake mix
• 1 2/3 cup buttermilk
• 4 large eggs

Directions:

Preheat an oven to 350F degrees. Lightly spray 9 1/2 inch pie dish or 9x13 cake pan with non-stick cooking spray. Set aside.
Spread crushed strawberries on the bottom of a pie dish or cake pan. Evenly sprinkle strawberries with the dry strawberry gelatin powder, and top with mini marshmallows.
Using an electric or stand mixer, mix together the cake mix, buttermilk and eggs until combined. Pour cake batter on top of the marshmallows. Bake for 40-50 minutes or until toothpick inserted into the center comes out clean.
Cool cake in the dish/pan for 15 minutes. Run a knife around the dish/pan to loosen the sides, and turn the cake out onto a large serving plate. Place Nutella in a piping bag or large ziplock bag with a small hole cut on one end, drizzle Nutella on top of cake.

*Don’t have buttermilk!? No worries, all you need is 1⅔ cup heavy whipping cream or milk, 1 Tablespoon lemon juice or white vinegar. Stir the lemon juice or white vinegar into the heavy whipping cream or milk, let stand at room temperature for 5-10 minutes. When it’s ready the milk mixture will be thicker and you will see small curd bites. Use in recipe as directed.

 

Recipe by:  http://deliciouslysprinkled.com/strawberry-upside-cake/

Granny Bliss Shortbread

Granny Bliss Shortbread

250g butter
1/3 rd cup castor sugar
1/4 cup rice flour
2 1/4 cups plain flour

Cream butter and sugar until light and creamy. Stir in sifted flours in two batches, when mixture becomes too stiff to stir, use your hands to combine ingredients. Turn onto a lightly floured board, knead lightly until smooth. Cook in moulds or in a tin and mark and prick decoratively with a fork. Bake this one in a slow oven for around 45 minutes or until lightly golden. Cool on wire rack. The more you cook shortbread the better you'll get at it. Everyone's ovens are slightly different etc.

 

 

Banana Coconut Cake

 

 

 

Banana-Coconut Cake

Free of gluten, dairy, refined sugar

2 oz coconut oil (1/4 cup)

2 ripe bananas

2 ½ oz honey (3 ¾ Tablespoons)

2 eggs, room temperature

1 t. almond extract

95 grams oat flour (scant 1 cup)

18 grams buckwheat flour (2 ½ Tablespoons)

33 grams almond flour (5 ½ Tablespoons)

42 grams unsweetened shredded coconut (about ½ cup)

1/8 t. sea salt

1 t. baking powder

1 ½ oz chopped dates

Preheat oven to 350° and grease two 6” cake pans with coconut oil. (Or substitute with one 9” cake layer and make a few muffins if you have excess batter)

Warm coconut oil in a small saucepan until smooth and clear. Move to mixing bowl, add ripe bananas and honey and mix (hand mixer is sufficient) for 1 minute. Add the eggs and extract, mixing well.

In small bowl whisk together all dry ingredients. Pour dry mix into the banana batter, mix well, then add chopped dates.

Pour into your two greased cake pans and bake 25 minutes or until skewer test is clean. Cool in pans 5 minutes, then place on cooling racks.

Frost after cooling completely (recipe link below) and store in refrigerator. *note that the frosting recipe will take about 2 hours to achieve the right consistency in the refrigerator, and a reminder that the Banana-Coconut Cake only requires less than half the original recipe

Agave Sweetened “Vegan Coconut Cream Frosting” Recipe from Elena’s Pantry

Recipe source:  http://raisedfromscratch.com

 



Lemon Blackberry Bread

 

1/3 cup melted butter
1 cup sugar
3 tablespoons lemon juice ( I used fresh squeezed)
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts (optional)
6 oz. fresh or frozen blackberries

GLAZE 2 tablespoons lemon juice 1 tablespoon butter melted 1 cup confectioners sugar
In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs.
Combine flour, baking powder and salt; stir into egg mixture alternately with milk.
Fold in lemon zest, nuts, and blueberries.
Pour batter into greased loaf pan.
Bake at 350 for 60 to 70 minutes.
GLAZE Combine all ingredients mix well. Drizzle over bread.

No Carb Cheesecake

Ingredients:

• 5 Packages Light Cream Cheese
• 4 Eggs
• 2 Tablespoons Lemon Juice
• ¾ Cups Splenda

Directions:

1. Combine ingredients in a bowl.
2. Mix everything together until it is smooth, then bake at 325 degrees Fahrenheit in a greased pie plate for one hour.

2nd no carb cheesecake recipe:

Ingredients:

• 8 Ounces Cream Cheese
• 2 Eggs
• 3 Ounces Sugar-Free Gelatin Mix of Your Preferred Flavor

Directions:

1. Combine ingredients in a bowl.
2. Mix everything together until it is smooth, then bake at 350 degrees Fahrenheit in a greased pie plate for 30-40 minutes.

 

LEMON MERINGUE CUPCAKES!!!!

 

 

Lemon Filling:
3 egg yolks (reserve whites for meringue)
3/4 cup granulated white sugar
3 tbsp. all-purpose flour
pinch of salt
3 tbsp. lemon juice
2 tbsp. lemon zest, loosely packed
1/2 cup water
2 tbsp. unsalted butter, melted

Cupcakes:
1/2 cup unsalted butter
1 cup sugar
2 eggs
3 tbsp. lemon juice
2 tsp. baking powder
1 tsp. salt
1-1/2 cups all-purpose flour

Meringue:
3 egg whites
pinch of salt
1/4 cup sugar

1) Make lemon filling: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside
2) Preheat oven to 375 degrees
3) Make cupcakes: In medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined
4) Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15-16 minutes until center of cupcakes firms up; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven)
5) Meanwhile, make meringue: beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don't overdo it)
6) With a sharp knife, remove center of each cupcake (about 1" in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centers with lemon filling
7) Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving
Makes: 12 absolutely delicious cupcakes

 

Recipe source: http://2reciipes.blogspot.com

Starbucks Lemon Loaf ...

 

 

This is a Top Secret recipe version of Starbucks Lemon loaf.

Starbucks Lemon Loaf ...

1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL

LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT

Instructions
Combine flour, baking soda, baking powder and salt in a bowl.

Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.

Pour wet ingredient into the dry ingredients and blend until smooth.

Add oil and mix well.

Pour batter into a well greased 9x5-inch loaf pan.

Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.

Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.

When the loaf is cool, remove it from pan and frost the top with the icing.

Let the icing set up before slicing.

DIABETIC FRIENDLY STRAWBERRY PIE

... 4 cups fresh strawberries
1 (6-ounce) graham cracker crust
1 (4-ounce) package JELL-O® Vanilla Sugar-Free Cook & Serve Pudding
1 (4-ounce) package JELL-O® Strawberry Sugar-Free Gelatin
1 ½ cups water
1 cup Reduced-Calorie or Fat-Free Cool Whip
½ tsp. vanilla extract (optional)

Arrange strawberries in pie crust. In large saucepan, combine dry pudding mix
dry gelatin and water. Cook over medium heat until mixture thickens and starts
to boil. Stir often. Spoon hot sauce over strawberries. Refrigerate at least 2
hours. Mix topping and vanilla and cover pie evenly.

Flourless Chocolate Cake

 

Serves 8
4 (1 ounce) squares semisweet chocolate
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract
Preheat oven to 300 F. Grease an 8 inch round cake pan and dust with cocoa powder. If you want to ensure the cake comes out then cut a circle of parchment paper for the bottom and grease and dust with cocoa powder. Put chocolate and butter in a metal or glass bowl over a pan of simmering water or use a double boiler to melt the chocolate and butter. The second the chocolate melts, remove from heat. Stir in sugar, cocoa powder, eggs, and vanilla. Pour into pan and bake for 30 minutes. If removing from pan, let cool in pan for 10 minutes and turn out onto wire rack.

Recipe by:  http://www.snack-girl.com/snack/flourless-chocolate-cake/?c=pp

Gluten Free Banana Coconut Upside Down Cake

 

 

 

Ingredients:

1 cake mix (we used a vanilla gluten-free mix)
3 eggs
1/4 cup coconut oil
2/3 cup sour cream
1/2 cup water
4-6 bananas, depending on size (we used 4 but they were big)
1 cup shredded coconut
1 cup brown sugar
1/2 cup butter
1 Tablespoon lemon juice

Directions:

Beat together cake mix, eggs, water, oil, and sour cream. We didn't have an electric mixer so we just used a spoon, but an electric mixer will make things easier.

Preheat the oven to 350 degrees and spray two 8 inch round cake pans with cooking spray.

Spread banana slices evenly across the bottom of both cake pans.

Melt brown sugar and butter until melted, in a medium saucepan on the stove. Add 1 tablespoon lemon juice and stir well.

Pour half of the brown sugar mixture over the banana slices in the cake pans.

Sprinkle the coconut on top.

Next, pour the cake batter on top of the coconut.

Bake at 350. Baking times will vary - ours took about 30 minutes, but yours could take more or even less. Check it by inserting a toothpick into the middle of the cake. The bottom of the toothpick might have some banana mush on it, but it's still done as long as there's no cake on the toothpick.

Cool on wire rack for 15 minutes before slicing and serving. This goes great with ice cream!

Recipe by:  http://slapdashmom.com/gluten-free-banana-coconut-upside-cake/

 





WINTER WHITE RED VELVET FUDGE - MICROWAVE METHOD

INGREDIENTS
3 cups sugar
¾ cup butter
⅔ cup half & half*
1 12-ounce bag white chocolate chips
1 7-ounce jar marshmallow creme**
1 teaspoon vanilla
1 cup semi-sweet chocolate chips, about 6 ounces
3 tablespoons red food coloring (I use liquid)

INSTRUCTIONS
Spray a 9-inch square pan lightly with cooking spray, then line it with a double thickness of foil (this will make it much easier to lift out of the pan later) with ends of foil extending over sides. Spray lightly again and wipe out any excess spray with a paper towel.

Place semi-sweet chocolate chips and food coloring in a heat-safe bowl. Set aside.
Place butter in a large microwave-safe bowl. Be sure to use a large bowl as the mixture will bubble up furiously while cooking. Also, make sure the bowl is made of a microwave-safe material, otherwise it will become very hot and you could burn yourself when removing it from the microwave. I use a large glass bowl. Cover with a paper towel to prevent spattering. Cook on high for 1½ minutes or until butter is melted.
Add sugar and half and half; mix well. Microwave on high power for 3 minutes, stir and cook another 2 minutes. Stir well. If butter seems to separate out of the mixture, don't worry, just keep stirring till it mixes back in. Scrape down sides of bowl and return to microwave. Microwave 3 more minutes, stir again, then finish with another 2½ minutes in the microwave.

Remove from microwave, add marshmallow creme and stir. Add white chocolate chips and vanilla. Stir until very smooth and all ingredients are well incorporated.
Immediately, transfer about ½ of the hot white chocolate mixture to the bowl you prepared in step 2. (The white chocolate mixture will be very hot and will melt the dark chocolate chips). Stir well with a strong handled spatula or wooden spoon until chocolate chips are completely melted and incorporated.

Working quickly, with two clean medium-size ice cream scoops or 2 tablespoons, plop scoops of each mixture in a random pattern into a prepared pan.

When complete, lift up pan and drop from about 1-inch above work surface. Repeat several times to remove any air bubbles. Jiggle pan to smooth surface then take a small knife, coated with a bit of butter and run the blade back and forth through the fudge to create the swirly effect. Use the blade, (like you're cutting something) not the flat part of the knife to do this. Check out the picture, see the pattern on the right? That's with the blade, on the left, I used the flat edge, not so pretty! Winter White Red Velvet Fudge - A delicious, beautiful fudge for any season; not just winter! Try it for your next party; or for fun gifts to give relatives, neighbors, and friends.

Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

2 Ingredient Pumpkin Brownies

 

 Ingredient List:

1 Can of Pumpkin
1 Box Brownie Mix

Directions:

• Preheat oven to 350 degrees
• Spray a 9X13 pan  with a non stick spray
• Mix together both the pumpkin and brownie mix in a bowl.  It gets really thick, I slowly added in the brownie mix and it was still hard to mix up 
• Bake for about 15-20 minutes and be sure to check for being cooked through

STRAWBERRY DESSERT

STRAWBERRY DESSERT - this is my families favorite!

Serve with whipped cream on top!

Ingredients:
2 Betty Crocker Sugar cookie mixes
16 ounces softened cream cheese
2 cups sugar
1 to 2 cups whipped cream or cool whip
2 or 3 lbs. strawberries washed and sliced
Strawberry glaze - you can buy it in jars, box mixes or make it using cornstarch
Whipped Cream for topping

Instructions:
Preheat oven to 375.
Prepare the cookie mixes with the butter and egg as the directions on the bags say to. Spread in a Texas sheet cake pan (like 10x15 I think) to make the crust. Bake at 375 for about 15 minutes or until golden brown.
Mix softened cream cheese and sugar with hand mixer until well blended. Then fold in the whipped cream or cool whip. When cookie crust is done and slightly cooled spread the cream cheese mixture over the crust.
Then mix strawberries with glaze of your choice (or even just mix strawberries with sugar and let sit overnight in fridge and they would work) and pour the mixture over the top and chill for about four hours or more.
Serve with whipped cream on top!

Cookie Fruit Delight

Sugar cookie dough rolled out and baked. Cool completely.
Topping
8 oz. cream cheese, softened
½ cup sugar
1 tsp. vanilla extract
1 container Cool Whip, thawed
Assorted Fresh Fruit
For topping, blend cream cheese, sugar, and vanilla. Fold in Cool Whip. Spread cream cheese mixture over crust. Arrange fruit over cream cheese mixture. Store in refrigerator.

I also have made it with chocolate chip cookie dough. Very good, too.

Easy Coconut Pie (Low Carb)

This recipe is very easy to make and keeps well in refrigerator. 


Grease 9 inch pie pan

4 large eggs

1 can coconut milk (not light) Trader Joe's extra thick

1 tablespoon vanilla

4 tablespoon butter (melted)

1/4 cup coconut flour

1/4 teaspoon stevia

1 cup shredded coconut (unsweetened)

 

Beat eggs with whisk, add coconut milk, vanilla, melted butter, coconut flour, stevia, mix well, then stir in shredded coconut.  Pour into pie pan.  Bake at 350 for 1 hour.  Cool before serving.

 

Coconut Milk Whipped Topping

Step 1: Take a “full fat” can of Organic Coconut Milk and place it in the fridge for some time or best over night

Step 2: Make sure that you scoop out all the thickened coconut cream, and that the water is left over. Don’t discard the water, use it to drink or in a shake.

Step 3: After scooping it out, add a little cinnamon and vanilla, and whip it in a mixing bowl until it begins to thicken.

Step 4: Enjoy every bite, anyway you like!

Hawaiian Wedding Cake

1 (18.25 ounce) package yellow cake mix
2 (20 ounce) cans crushed pineapple, drained
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 (10 ounce) jar maraschino cherries
------------------------------------------------------------------
Directions
Prepare and bake cake mix according to package directions. Bake in a 10x15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.
Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple.
Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.

Two-Toned Pumpkin Pie

2 (8 ounce) packages Light cream cheese, softened
1/3 cup granulated Swerve, Truvia or Stevia
1 teaspoon pure vanilla extract
2 eggs + 2 egg whites
1 (9 inch) prepared graham cracker crust
2/3 cup pumpkin puree
1.5 tsp Pumpkin Spice
1/2 cup frozen whipped topping, thawed (optional)
Chocolate shavings (optional)

Preheat oven to 350 degrees F.

Blend the cream cheese, Swerve, and vanilla in a medium-sized bowl until smooth and no chunks are left. Now blend in eggs and egg whites, one at a time. Remove 1 cup of the creamed mixture and spread it around into the bottom of the graham crust; set aside.

Add pumpkin spice to the remaining mixture in the bowl and gently stir until well incorporated. Carefully spread over the batter in the crust. Put in freezer for 30 minutes. Take it out and bake it in a preheated oven for 40 minutes, or until center is almost set. Allow to completely cool, then refrigerate overnight. Before serving, top with a dab of whipped topping and a few chocolate shavings.

Crock Pot Blueberry Cobbler

 

Serves 6-8 

Ingredients

• 2 7.5 oz tubes of refrigerated biscuits, separated and quartered
• ⅔ c brown sugar
• 1 t cinnamon
• ⅔ c butter, melted
• 21 oz can blueberry pie filling, divided

Instructions

1. Spray your crock pot with cooking spray
2. Cover the bottom of your crock pot with one of your packages of biscuits
3. In a bowl, mix together brown sugar, cinnamon and butter until it is just combined
4. Take half of your mixture and sprinkle over the top your biscuits
5. Cover evenly with half of your pie filling
6. Repeat your layers
7. Cover and cook on high for 2½ - 3 hours (it is done when your biscuits are golden brown)

Source:  http://www.recipesthatcrock.com

Whoopie Pie Cake

 

serves approx 12-15

Ingredients

Cake

• 1 box Chocolate cake mix (prepared per package directions) + 1 extra egg
• *cocoa powder for dusting the pan

Filling

• 1 cup butter, room temperature
• 2 cups Marshmallow Fluff
• 3 cups powdered sugar

Ganache

• ½ cup heavy cream
• 1 cup semisweet chocolate chips

Instructions

Cake

Preheat oven to 350°

1. Grease 2 9x13 sized pans with butter and dust with cocoa powder, set aside.
2. Prepare cake according to package directions, but add in an extra egg to the mix.
3. Split the batter evenly between the 2 pans and bake for 15-20 minutes until a toothpick comes out clean.
4. Allow cakes to cool completely.

Filling

1. In stand mixer beat butter and Fluff together until smooth.
2. Turn mixer to low and slowly add in powdered sugar. Turning mixer back up, continue mixing for 30-60 seconds until smooth.
3. Spread the filling on top of one of the cakes. Top the filling with the other cake.

Ganache

1. In small saucepan bring the heavy cream to almost a boil. Remove from heat and stir in chocolate chips. Allow to cool for 10 minutes and then pour over top of cake.

Notes

you could also bake this in 2 9x9 round pans