Dark Chocolate Peanut Butter Snack Cake

This is actually way healthier than it sounds. Sorry. It’s full of whole wheat and oats…but WAIT, it’s also full of peanut butter (and not just plain peanut butter, but chocolate peanut butter!) AND it has chocolate chips. Had you worried there for a second didn’t I? You know me, it’s always semi healthy around here.
I have the best of intentions. I go for healthy….but then chocolate and sugar and stuff usually gets in the way. *sigh*

Dark Chocolate Peanut Butter Snack Cake

1 c. whole wheat pastry flour
1 c. old fashioned oats
1 t. baking soda
1/4 t. salt
1/2 c. brown sugar
3/4 c. creamy Natural Dark Chocolate Peanut Butter*
1 T. vanilla extract
1/2 c. milk
1/3 c. mini chocolate chips


*Regular peanut butter, your choice of nut butter, or a peanut butter replacement (like SunButter) could also be used

  • Preheat oven to 350F degrees.
  • In a medium size mixing bowl, combine peanut butter, sugar, and vanilla extract. Mix on high until fluffy, about 2-3 minutes.
  • Add flour, oats, salt and baking soda and mix on medium speed. The dough will look crumbly.
  • With the mixer on low speed, add milk and mix until a dough forms.
  • Fold in chocolate chips.
  • Make a ball with the dough and place ball in the middle of an 8×8 baking dish. Press dough evenly into dish. Bake for 15-20 minutes, or until set and golden on top.
  • Let cool. Cut into squares or bars. Store in airtight container.

Recipe slightly adapted from Kate’s Recipe Box 

As pictured above, this can be dessert…warm from the oven with a little whipped cream and chocolate syrup (yummmm), but it also makes a decent lunch box treat.

My son couldn’t have these due to the peanut butter, but my girls and I enjoyed them. They aren’t super sweet like an oatmeal cookie, but a pretty good snack. It also got some whole grain oats into my girls since they did not inherit my love of oatmeal (which I so don’t understand!) They did however, inherit my love of chocolate. What can ya do…genetics is tricky business 😉

I may be linking up at any of the following – (Monday) The Tumbleweed ContessaThe Dedicated HouseSkip to my LouMaking the World CuterI Should Be Mopping the FloorThis Gal CooksHuckleberry Love (Tuesday) Sowdering About in SeattleNaptime CreationsMandy’s Recipe BoxLove in the Kitchen, Memories By the Mile,Inside BruCrew LifeVMG206Anyonita Nibbles(Wednesday) The Newlyweds PilgrimageFluster BusterMostly Homemade MomAdorned from AboveLady Behind the Curtain,Ginger Snap CraftsNaptime is My TimeTessa the Domestic Diva (Thursday) Project Inspire,Joyful HomemakingDesigned DecorMiz Helen’s Country CottageLamberts Lately (Friday) Not Your Ordinary RecipesSimple Living and EatingJust Us FourBacon Time with the Hungry Hungry HypoDiana RamblesThe Better Baker,CraftionaryThe Best Blog Recipes,Close to Home30 Handmade DaysA Peek Into My Paradise,The Jenny Evolution Walking on SunshineVintage Chic (Saturday) Six Sisters’ StuffMade from Pinterest

Super Bowl Round-Up

If some of you are like me and just now digging out from the snow, you may be heading to the grocery store to stock up on supplies for the game tomorrow. I may not know who’s playing, but I have my Super Bowl menu pretty much figured out – priorities.

(Pictured, left to right)
and if you like any of those, you may also like:
Chicken BBQ in the Crockpot
-OR-
“Cheater” Chili (super quick and easy, 3 ingredients!)
and just a suggestion, but the best chips ever (IMO)
Let’s not forget the dessert!
Chicago Mix (for the sweet and salty lover – just sub out the candy corn for your favorite candy!)
Looking for something simple and low fat? The 2-Ingredient Angel Food Cake is the ticket.
Or, need something low carb?
These Cinnamon Crunchies will satisfy the low-carber’s sweet tooth!
You can also turn almost anything you have on hand into a delicious flatbread or pizza…just stock up on some Stonefire Flatbreads. They are delicious!
{Disclosure} I was sent samples to try, and there will definitely be more of these in my future. Expect some recipe posts soon!
You can also keep things neat and tidy by having Stonefire Pita Bread ready for filling at your Super Bowl gathering. That way, when people jump up and down, the contents won’t go flying everywhere 🙂 Yep, always thinking over here. ha!
Have a great weekend!

Reese’s Peanut Butter ‘Better than Football’ Cake

Okay, it’s not really called ‘Better than Football’ Cake. It’s really called Better than S-e-x Cake. Why? I’m not sure. Is it good? Oh yeah. Is it better than you-know-what? We won’t go there.

There is lots of talk about football food right now in preparation for the “big game”. However, as yummy as Buffalo Chicken Dip is….you gotta have dessert. Let me repeat – You GOTTA have dessert! And this one is a winner.
If you are a fan of peanut butter and chocolate, then you should love this cake. My daughter chose this as her birthday cake this year. We knew it would be hard to top last year’s Kit Kat cake, but she really wanted to give it a shot! (Which, by the way, the Kit Kat cake would be a fun treat for the Super Bowl as well…especially made with team colors.)

Reese’s Peanut Butter Better Than Sex Cake

  • Prepared chocolate cake (baked in a 9×13 pan)
  • 14 oz can sweetened condensed milk (regular, low fat or fat free)
  • 1 jar hot fudge sauce (11-14 oz, depending on brand used)
  • 1/4 cup peanut butter + 3 Tablespoons (divided)
  • 1 container of TruWhip or 8 oz Cool Whip
  • 8 oz bag Reese’s Minis, chopped
  • 10 oz bag Reese’s Pieces Candy

*After preparing your favorite chocolate cake, cool completely.

*Once cool, poke holes evenly over the cake. The end of a wooden spoon is good for this. I space mine about 2 inches apart.
*Pour the can of sweetened condensed milk evenly over top of the cake.
*Mix the hot fudge sauce and 1/4 cup peanut butter in a microwave safe bowl. Microwave for 30 seconds. Stir until well blended then evenly spread over the cake.
*Mix together the remaining 3 Tablespoons of peanut butter with the TruWhip/Cool Whip. This can be done with a mixer or by hand. Spread over the hot fudge sauce.
*Chill cake for at least 4 hours, or overnight.
*When ready to serve, cover with the chopped Reese’s Mini Peanut Butter Cups and the Reese’s Pieces.

Recipe Source: Something Swanky
Enjoy! Because it’s fabulous. I was going to say something cheesy like it’s orgasmic. You know, since it’s BTS cake and all. But that would just be silly. Only fresh baked chocolate chip cookies can do that. lol
I may be linking up at any of the following – (Monday) The Tumbleweed ContessaThe Dedicated HouseSkip to my LouMaking the World CuterI Should Be Mopping the FloorThis Gal CooksHuckleberry Love (Tuesday) Designed Decor, Sowdering About in Seattle  Naptime CreationsMandy’s Recipe BoxLove in the Kitchen, Memories By the Mile,Inside BruCrew LifeVMG206Anyonita Nibbles (Wednesday) The Newlyweds Pilgrimage, Fluster BusterMostly Homemade MomAdorned from AboveLady Behind the CurtainGinger Snap CraftsNaptime is My TimeTessa the Domestic Diva  (Thursday) Project Inspire ,Joyful HomemakingMiz Helen’s Country CottageThe Mandatory Mooch,   Lamberts LatelyCraftionary (Friday) Not Your Ordinary Recipes,  Simple Living and EatingJust Us FourBacon Time with the Hungry Hungry HypoDiana RamblesThe Better BakerThe Best Blog RecipesOne Creative Mommy, Michelle’s Tasty CreationsClose to Home30 Handmade DaysA Peek Into My Paradise,The Jenny Evolution Walking on SunshineVintage Chic (Saturday)  Or So She Says…Six Sisters’ StuffIt’s OverflowingMade from Pinterest

Christmas Kit Kat Cake with Eggland’s Best {GIVEAWAY}

One of my family’s favorite cakes is what is commonly referred to now as the “Kit Kat Cake” or the “Candy Cake”. I made my first one for my daughter’s 10th birthday and it was a huge success. And delicious! I have wanted to make a Christmas version and the 2013 Eggland’s Best Holiday Dessert Recipe Exchange gave me the perfect opportunity! Plus, my husband needed a cake to take to work, so I could make the cake, and pass the calories on to other people. I’m thoughtful like that 🙂 

You may have seen that I often use Eggland’s Best eggs in my recipes…like this Biscuit Breakfast Casserole or these Baked Bacon and Eggs. They are my brand of choice because they have 25% less saturated fat than ordinary eggs and contain more vitamins D, E, and B12, and more nutrients like omega-3 and lutein. 

And I’ve never done a side by side comparison to other brands, but look how yellow and pretty they are! (Okay, that’s not really a reason to use them, but hey, it’s an observation!)
Speaking of pretty, does anything scream the holidays like red and green?! I’ve changed the cake recipe up a bit, and from what my husband’s coworkers said…it was delicious! (and the batter was amazing)
Those spatulas work great at getting every last bit of batter out of the bowl. And into the cake pans. Absolutely not into my mouth. *ahem*

Chocolate Vanilla Christmas Cake

1 package devil’s food cake mix (without pudding in the mix)
1 small box instant vanilla pudding mix (sugar free/fat free is fine)
1 cup vanilla yogurt
1/2 cup canola oil
4 Eggland’s Best eggs, beaten
1/2 cup coffee

1/2-1 teaspoon cinnamon (optional)

For decorating – 
frosting of choice
10 regular size Kit Kat bars
Red and Green M and M’s (regular and mini’s)
    *any candy you like…I think the peanut butter M and M’s or the Mint would be really good too!
  • Preheat oven to 350 degrees.
  • In a large mixing bowl, combine the cake and pudding mixes, yogurt, oil, beaten eggs and coffee.
  • Beat at medium speed for 2 minutes.
  • Pour batter into two greased and floured cake pans. (or pan of choice)
  • Bake for suggested time on back of cake mix box for the size pan you are using, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
  • Allow cake to cool in pan for about 10 minutes, then invert onto cooling rack to cool completely before icing.

Once the layers are cooled, ice with desired icing. I like to use chocolate, so that you do not get a different color peeking through the Kit Kat bars, but use what you like. For this particular cake, I used Hershey’s Special Dark canned frosting, (however, I’ve since discovered this frosting and it is amazing.) After frosting the cake, place Kit Kat sticks all around the outside of the cake. It works best to break the bars into doubles or triple sticks instead of using singles. The bars will stick to the frosting, and you can place a ribbon around the outside to reinforce the bars and just ensure they don’t fall. I haven’t had this happen, but it could if your icing started to melt. Once the Kit Kat bars are in place, pour your candy over the top, lightly pressing down. I like to use regular M&M’s and mini’s to fill in any gaps. SO MUCH CHOCOLATE, but OH SO GOOD!

{Disclaimer right here!} Eggland’s Best was oh so awesome to send me this great package of goodies (minus the 18 count carton of EB eggs. I buy those at Sam’s Club!)
GIVEAWAY INFO – They are also graciously supplying one Makin’ it Mo’Betta reader with an EB goody bag including an EB spatula, tote, whisk, bowl scraper, plush egg, and coupon for a free dozen of Eggland’s Best eggs! (shipping only available to U.S. residents). Just leave me a comment letting me know you would like to be entered into the giveaway. And if you would like to share your favorite recipe using eggs, that would be awesome too…leave it as a separate comment and you will have an extra entry into the giveaway! Giveaway ends midnight 12/18/13 EST. 

Pumpkin Spice Bundt Cake {starts with a mix!}

Yes, I went there. I’m all about some “semi” homemade, and a doctored up cake mix can be pretty darn delicious if I do say so myself. Not to toot my own horn or anything, but….toot! toot! This cake was fabulous!

It was moist, not too dense; had a fluffy soft crumb, but wasn’t crumbly; and it was full of warm spiciness without being overbearing. This cake screams FALL! And the best part…it’s a cinch to make! (It also freezes well, which I had to do for portion control purposes!)
You may remember a couple of weeks back I discovered Pumpkin Spice Pudding Mix and jumped on it like a dog in heee……uhm…nevermind – scratch that analogy. Let’s just say I promptly bought a few boxes and immediately made the Pumpkin Spice Eclair Cake (another easy to make, yet crowd pleasing recipe. And it’s no bake!)
Since I’ve been doctoring up devil’s food cake mix with pudding mix for years, I decided to adapt my Chocolate Layer Cake into a Spice Cake….a Pumpkin Spice Cake! It was a winner.

Pumpkin Spice Bundt Cake

  • 1 box Spice Cake Mix (I don’t remember what brand I used)
  • 1 (4 oz) box Pumpkin Spice Pudding Mix *This is a seasonal item, so grab some while you can!
  • 1 cup canned or homemade pumpkin puree (not pumpkin pie filling)
  • 1/2 cup sour cream (I used fat free. Normally I use plain yogurt, but I was out.)
  • 1/2 cup canola oil
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1/2 tablespoon pumpkin pie spice
  1. Preheat oven to 350 degrees F.
  2. Grease and flour a bundt pan or use Baker’s Spray (cooking spray with flour mixed in).
  3. In a large bowl, mix the cake mix, pudding mix, pumpkin, sour cream, oil, eggs, vanilla and spices. Mix on medium speed for a couple of minutes until well combined.
  4. Pour into prepared bundt pan.
  5. Bake for time suggested on cake mix box for bundt pan cakes or until the top springs back when lightly pressed.
  6. Allow cake to cool for approx. 10 minutes in pan, then flip cake onto wire rack to finish cooling.
  7. Glaze, frost or sprinkle with powdered sugar once cooled. I used a simple glaze of 1 cup powdered sugar, a tablespoon (approx) of Pumpkin Spice Coffee Creamer, a tsp of vanilla, and a 1/2 tsp cinnamon. The glaze was a little too sweet for me, so next time I think I will just dust it with a little powdered sugar and cinnamon, just to make it look pretty. This is one of those cakes that can really stand alone as far as flavor, but I wouldn’t knock a little cream cheese frosting either 😉

This recipe is a keeper! Also, my dad claims to not like pumpkin but he really liked this cake. To me, it had the flavor of pumpkin pie, but in cake form….which is awesome for me since I like the flavor of pumpkin pie but not the texture.

I may be linking up at any of the following – (Monday) The Tumbleweed ContessaThe Dedicated HouseHomemaker on a DimeSkip to my LouMaking the World CuterI Should Be Mopping the FloorThis Gal CooksWatch Out, Martha!Huckleberry LoveThe Newlyweds PilgrimageSowdering About in SeattleCraft and Repeat (Tuesday) Naptime CreationsMandy’s Recipe BoxLove in the Kitchen, Memories By the Mile,Inside BruCrew LifeSarah Lynn’s SweetsBeBetsy and VMG206Twinkling Trees , Anyonita Nibbles (Wednesday) Fluster BusterMostly Homemade MomAdorned from AboveLady Behind the CurtainGinger Snap CraftsNaptime is My TimeThe Real Thing with The Coake FamilyTessa the Domestic Diva  (Thursday) Project Inspire ,Joyful HomemakingDesigned DecorMiz Helen’s Country CottageThe Mandatory Mooch,   Lamberts Lately (Friday) Not Your Ordinary Recipes,  Simple Living and EatingJust Us FourBacon Time with the Hungry Hungry HypoDiana RamblesThe Better Baker,CraftionaryOne Artsy MamaThe Best Blog RecipesOne Creative Mommy, Michelle’s Tasty CreationsClose to Home30 Handmade DaysA Peek Into My Paradise,The Jenny Evolution Walking on SunshineVintage Chic (Saturday)  Or So She Says…Six Sisters’ StuffIt’s OverflowingMade from Pinterest

German Chocolate Cake

It has been a while since I’ve posted a really good dessert recipe. I mean sure, the Cookies and Cream Cookies from last month were good, as were the super easy Peanut Butter Cookies. The Homemade Dark Chocolate Ice Cream was tasty too…but it wasn’t CAKE. And this cake, well…this cake was THE BOMB. Before making this, I would have said that I didn’t really like German Chocolate Cake (even though the German Chocolate Cake Bars that I made last Father’s Day were delicious). I think it was the icing that always kinda turned me off, because there was a time when I didn’t like coconut. Those days are long over, b/c now I am definitely Team Coconut.

For my Dad’s birthday, he requested German Chocolate. I went on a search, combined a couple of recipes, and ended up with this fabulous cake. The cake itself starts with a mix. I know, some people turn their nose up at a box mix, but I’ve found a doctored up cake mix can be pretty darn good. Plus, my local grocery store (yes, that’s singular) doesn’t carry German Chocolate. So…cake mix it is.

{Mostly} Homemade German Chocolate Cake

  • 1 box German Chocolate Cake Mix
  • 1 cup skim milk + 1 T. vinegar (let sit for 5-10 minutes)*
  • 1/2 cup canola oil
  • 3 eggs (I like Eggland’s Best)
  • 1 tsp. vanilla extract
*or use buttermilk
  1. Preheat oven to 350 degrees F.
  2. Mix cake mix, milk/vinegar (or buttermilk), oil, eggs and vanilla in a mixing bowl.
  3. Mix at low speed for about a minute, until all combined. Then beat at medium speed for 2 minutes.
  4. Pour batter into 2 greased and floured 9 inch baking pans (I use the Baker’s Spray that has the flour/oil mixed together).
  5. Bake for 30-35 minutes or until done. It should be set in the middle and spring back when lightly pressed.
  6. Cool cakes on wire rack for about 10 minutes before turning out. Allow cakes to finish cooling before icing.
recipe source: Barbara Bakes
While the cake is cooking, you can whip up the frosting. It’s simple, yet delicious.
German Chocolate Frosting
  • 1 (14 oz) can sweetened condensed milk
  • 3 T. butter
  • 1 tsp. vanilla extract
  • 1-1/2 cups pecans, chopped
  • 2 cups coconut, shredded
  • 1/2 cup chocolate chips + 1 tsp. coconut oil/butter/shortening (optional, for drizzling)
  • pecan halves for decorating (optional)
  1. Combine sweetened condensed milk, butter and vanilla in a saucepan, and heat over medium heat for about 5 minutes, or until it starts to thicken. Stir occasionally.
  2. Once the milk mixture begins to thicken (it will still look too thin for frosting, but that’s okay, b/c you are going to add all the pecans and coconut to it. I cooked mine a little too long, and it ended up really thick. Delicious, but thick!) add pecans and coconut. Remove from heat and stir until combined.
  3. Place half the ‘frosting’ on top of your 1st layer of cooled cake. Top with second layer. Spread remaining frosting on top.
  4. Microwave chocolate and oil for 30 seconds and stir, continue to microwave in 15-30 second intervals until mostly melted, stirring after each one. (it shouldn’t take long). Stir well and put chocolate in a piping bag or plastic baggie with the end snipped off. Drizzle cake as desired, and top with pecan halves if using.
  5. Store in refrigerator.
recipe source: Mr. Food
Enjoy!

I may be linking up at any of the following – (Monday) The Tumbleweed ContessaThe Dedicated HouseHomemaker on a DimeSkip to my LouMaking the World CuterI Should Be Mopping the FloorThis Gal CooksWatch Out, Martha!Huckleberry LoveThe Newlyweds PilgrimageSowdering About in SeattleCraft and Repeat (Tuesday) Naptime CreationsMandy’s Recipe BoxLove in the Kitchen, Memories By the Mile,Inside BruCrew LifeSarah Lynn’s SweetsBeBetsy and VMG206Twinkling Trees , Anyonita Nibbles (Wednesday) Fluster BusterMostly Homemade MomAdorned from AboveLady Behind the CurtainGinger Snap CraftsNaptime is My TimeThe Real Thing with The Coake FamilyTessa the Domestic Diva  (Thursday) Project Inspire ,Joyful HomemakingDesigned DecorMiz Helen’s Country CottageThe Mandatory Mooch,   Lamberts Lately (Friday) Not Your Ordinary Recipes,  Simple Living and EatingJust Us FourBacon Time with the Hungry Hungry HypoDiana RamblesThe Better Baker,CraftionaryOne Artsy MamaThe Best Blog RecipesOne Creative Mommy, Michelle’s Tasty CreationsClose to Home30 Handmade DaysA Peek Into My Paradise,The Jenny Evolution Walking on SunshineVintage Chic (Saturday)  Or So She Says…Six Sisters’ StuffIt’s OverflowingMade from Pinterest (Sunday) Mommy’s Sweet ConfessionsWho Needs a Cape?Sweet 2 Eat Baking;

Healthier Blueberry Breakfast Cake

I really, really wanted blueberry muffins or blueberry breakfast cake one morning, but I also wanted something a little healthier AND I wanted to experiment with a new recipe. I searched my breakfast board, and found this pin from Oh She Glows and decided to turn it into a cake instead of mini muffins, because I’m lazy like that. The end result was quite delicious, especially with some of my Skinny Homemade Lemon Curd on top!

Healthier Blueberry Breakfast Cake

adapted from Whole Wheat Blueberry Breakfast Muffins from Oh She Glows
1 cup milk of choice (I used Blue Diamond Unsweetened Almond-Coconut)
1 tablespoon apple cider vinegar
1/4 cup ground flax seed
1 whole wheat flour
3/4 cup unbleached all-purpose flour
1-1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 cup oil (I used 1/8 cup extra virgin olive oil + 1/8 cup coconut oil)
1/2 cup maple syrup (I used 1/4 cup maple syrup + 1/4 cup sugar free maple syrup)
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1-1/2 cup fresh blueberries
Cinnamon Streusel topping
2 tablespoons Turbinado (‘raw’) sugar
1 teaspoon cinnamon
2 teaspoons butter (I used Smart Balance Light)
2 teaspoons flour
handful of rolled oats
sprinkle of chopped walnuts (about 1/4-1/3 cup)
pinch salt.
  • Preheat oven to 375 F
  • Lightly spray an 8×8 baking dish with non-stick cooking spray
  • In a small bowl, mix together the milk and apple cider vinegar, set aside.
  • In a medium size bowl, whisk together the dry ingredients (from flax to salt in ingredient list)
  • In a your small bowl with the milk, whisk in the remaining wet ingredients (oil, syrup, extracts).
  • Add the wet ingredients to the dry and stir until just combined.
  • Gently fold in blueberries.
  • Pour batter into prepared baking dish.
  • Mix topping ingredients together and sprinkle over the top.
  • Bake for approx 30-35 minutes (sorry, I forgot to write down how long it took to bake!), but check around the 25 minute mark and go from there. The cake should slowly spring back when pressed, and the middle set (I actually undercooked mine and the middle wasn’t quite done).
  • Cool for at least 15 minutes before serving.
This was really moist and plenty sweet with the topping added. I really enjoyed it with warm lemon curd drizzled on top.
For the lemon curd, I made a couple of small changes since my last post….
Egg Free Lemon Curd
1/2 cup unsweetened almond coconut milk
1/4 cup heavy cream half and half
3/4 cup lemon juice (combo of meyer lemon juice that I had frozen and bottled lemon juice)
4 3 tablespoons cornstarch
1/2 cup granulated sugar
1 teaspoon vanilla extract
lemon zest (from squeezed lemons)
 

I followed the same heating instructions listed in this post. The only difference was that the lemon curd was more tart with the addition of the bottled lemon juice. However, it worked great with the sweetness of the blueberry cake. Ohhh, how I wish I had some right now!

This recipe was featured! Check it out at Twinkling Trees.

I was featured on Twinkling Trees
 
I may be linking up at any of the following – (Monday) The Tumbleweed ContessaThe Dedicated HouseHomemaker on a DimeSkip to my LouMaking the World CuterI Should Be Mopping the FloorThis Gal CooksWatch Out, Martha!Huckleberry LoveThe Newlyweds PilgrimageSowdering About in Seattle, Craft and Repeat (Tuesday) Naptime CreationsMandy’s Recipe BoxLove in the Kitchen, Memories By the Mile,Inside BruCrew LifeSarah Lynn’s SweetsBeBetsy and VMG206Twinkling Trees , Anyonita Nibbles (Wednesday) Fluster BusterMostly Homemade MomAdorned from AboveLady Behind the CurtainGinger Snap CraftsNaptime is My TimeThe Wilderness WifeThe Real Thing with The Coake Family, Tessa the Domestic Diva  (Thursday) Project Inspire ,Joyful HomemakingDesigned DecorMiz Helen’s Country CottageThe Mandatory Mooch,  The Busy Bee’s, Lamberts Lately, The Girl Creative (Friday) Not Your Ordinary Recipes,  Simple Living and EatingJust Us FourBacon Time with the Hungry Hungry HypoDiana RamblesThe Better Baker,CraftionaryOne Artsy MamaThe Best Blog RecipesOne Creative Mommy, Michelle’s Tasty CreationsClose to Home30 Handmade DaysA Peek Into My Paradise,The Jenny Evolution Walking on Sunshine(Saturday) Lemons for Lulu,  Or So She Says…Six Sisters’ StuffIt’s OverflowingMade from Pinterest (Sunday) Mommy’s Sweet ConfessionsWho Needs a Cape?Sweet 2 Eat Baking; Gooseberry Patch Blog

Not your average Strawberry Shortcake

Did you know today is National Strawberry Shortcake Day? I know right?! I’m learning that there is a day for pretty much everything. Luckily, I have just the thing to share with you on this special day. Actually, I made it to take to a family celebration of a VERY special day. June 10th marked the 3 year anniversary of my Dad’s life saving stem cell transplant!!! My Dad was diagnosed with Leukemia in October 2009 and his only hope of survival was a transplant. You can read more here and here if interested. Each year that passes is a miracle and we make sure that we get together and celebrate.

Notice the heart shaped strawberries? And of course, the number 3. Made with love, baby 🙂
This is like a strawberry shortcake, but made about 10 times better with the addition of cream cheese and sweetened condensed milk. Sweetened. Condensed. Milk. It bears repeating. I could drink the stuff. I knew when I saw this over at The Better Baker, I had to give it a try.

Strawberry Spectacular 

1 Angel Food Cake {prepared} I used Duncan Hines
1 (8 oz) box of Cream Cheese (I used the reduced fat)
1 (14 oz) can Sweetened Condensed Milk (I used fat free)
1 (16 oz) container Cool Whip (large container) (any variety is fine: light, fat-free, SF, or homemade)
2 (10 oz) containers frozen strawberries in their juice, thawed*
fresh strawberries for garnish (if desired)
*I could only find the Food Lion brand strawberries, and they came sweetened with sugar or with Splenda. I used the ones sweetened with sugar. I think you could use fresh strawberries as well. Just slice fresh strawberries, sprinkle with sugar, and let hang out in the fridge overnight so they will produce some juice, then proceed with the recipe. However, I haven’t tried this, so I can’t speak from experience.

Break angel food cake into bite size pieces into a 9″ x 13″ dish. Fill the pan about 2/3-3/4 full…you want to have room for your strawberries and Cool Whip. I used almost my entire cake, minus about a 2 or 3 inch slice that *accidentally* got eaten while I was making this.

  • Cream together cream cheese and sweetened condensed milk until smooth and pour over the cake.
  • Pour both containers of thawed strawberries evenly over the cream cheese/milk mixture – juice and all!
  • Evenly spread Cool Whip over strawberries.
  • Let chill in the refrigerator at least 2 hours, then top with fresh strawberries if desired before serving.
I made my cake, topped it with the cream cheese mixture, and stuck it in the fridge overnight. The next morning I completed the assembly and it sat for a few hours until time to enjoy. I think I could have made the whole thing the night before without any problem. I was worried about the cake getting too soggy, but it wasn’t soggy at all. The Angel Food Cake holds up well to the toppings.
I recommend making this for National Strawberry Shortcake Day…or any day for that matter!

I’m linking up at (Monday) The Tumbleweed ContessaHolly’s Stamping AddictionThe Dedicated HouseHomemaker on a DimeSkip to my LouMaking the World CuterI Should Be Mopping the FloorThis Gal CooksWatch Out, Martha!Huckleberry LoveThe Newlyweds Pilgrimage (Tuesday) Naptime CreationsMandy’s Recipe BoxBlessed with GraceLove in the Kitchen, Memories By the Mile,Inside BruCrew LifeSarah Lynn’s Sweets, BeBetsy and VMG206The Real Thing with The Coake Family (Wednesday) Fluster BusterMostly Homemade MomAdorned from AboveLady Behind the CurtainGinger Snap CraftsHungry Little GirlNaptime is My Time, Cherished Handmade Treasures, The Wilderness Wife  (Thursday) Project Inspire ,Joyful HomemakingDesigned DecorMiz Helen’s Country CottageThe Mandatory Mooch,  The Busy Bee’s, Lamberts Lately (Friday) Not Your Ordinary Recipes,  Simple Living and EatingJust Us FourBacon Time with the Hungry Hungry HypoDiana RamblesThe Better Baker,CraftionaryOne Artsy MamaThe Best Blog RecipesOne Creative Mommy, Michelle’s Tasty CreationsClose to Home30 Handmade DaysA Peek Into My Paradise,The Jenny Evolution Walking on Sunshine(Saturday) Lemons for Lulu,  Or So She Says…Six Sisters’ Stuff (Sunday) Mommy’s Sweet Confessions , Finding Joy In My Kitchen and Gooseberry Patch

This recipe was featured at BeBetsyNap Time Creations, Mandy’s Recipe Box


nap-time creations
Mandy's Recipe Box

Chocolate Chip Cheesecake with Chocolate Chip Cookie Crust

Boy, that was a long title, and a lot of chocolate chip talk, but if you have a chocolate lover in your life, then you might want to see how easy it is to make this cheesecake.  Since, you know, we have that holiday this week.  The one all about chocolate and hearts and luuuvvv stuff.  Excuse me while I barf in my mouth a little.  Sorry, my cynical nature is shining through.  I love LOVE, and chocolate.  I just don’t do mushy. Moving on…

It’s a rare occasion to find my husband in the kitchen cooking something, but when one of his children asks for something, they usually get it.  So, when my daughter asked for a chocolate cookie crusted cheesecake that he has made one time before, for her birthday, he made her one.
He is of the mentality, go big or go home, so this was no wimpy cheesecake.
I mean, just look at that crust!  A chocolate lover’s dream.

Chocolate Chip Cheesecake with Chocolate Chip Cookie Crust

for crust:
1 tube refrigerated cookie dough (like Pillsbury)
for cheesecake:
3 pkg. (8 oz) 1/3 reduced fat cream cheese, softened
 3/4 cup sugar*
 1 Tbsp. lemon juice
 3/4 tsp. vanilla
 3 eggs
 1 cup semi sweet chocolate chips
*This cheesecake can be sugar free by using a sugar substitute, like Splenda and leaving out the chocolate chips. And using a different crust of course! We make it this way often.
Preparation:
  • Preheat oven to 300 F.
  • Take raw cookie dough and cover the bottom and halfway up the sides of a springform pan.  Mash down firmly.  (Cover the outside bottom of pan with aluminum foil to catch drips.)
  • In a medium bowl, mix together the cream cheese, sugar, lemon juice, vanilla and eggs until well blended.
  • Fold in chocolate chips.
  • Pour cream cheese mixture over cookie dough.
  • Bake for 45 minutes or until center appears almost set (it will be just a little jiggly in the center).
  • Remove from oven and allow to cool before removing from pan.
Yep, this was a happy girl. She had two over-the-top birthday cakes! (Check out her Chocolate Candy Cake for her birthday party if you missed it. It is also a chocolate lover’s fantasy!)
This would make someone pretty happy on V-day, don’t cha think?!
 
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Chocolate Candy Cake

I gave a little overview of my middle child’s 10th birthday last week, with a pic of her Pinterest inspired over-the-top cake. I mean a cake surrounded in Kit Kat candy bars and covered with M&M’s…every kids dream right?! (and me being the chocoholic that I am was secretly super excited to have an excuse to make it!)  Her friends were quite impressed, and deemed me the best baker ever. hahaha, candy will win them over every time!
However, the outside wasn’t the only yummy part of this cake.  The inside was also delicious.  It was chocolate cake and chocolate icing…per Miss Two’s request.  The inside was moist and chocolate-y and the icing was the new Cool Whip frosting, which was light and the perfect match for this cake.
 This cake is adapted from this one. I’ve been making it for years, but usually make it as a bundt cake.  Since I wanted this cake to be a layer cake, I changed the recipe a little to have a cake that was a little less dense and heavy. The result was ‘fluffier’, but not dry.

Chocolate Layer Cake

1 package devil’s food cake mix (without pudding in the mix)
1 small box instant chocolate pudding mix
1 cup plain non-fat yogurt (or sour cream)
1/2 cup canola oil
4 eggs
1/2 cup warm coffee
1 cup mini semisweet chocolate chips

  • Preheat oven to 350 degrees.
  • In a large bowl, mix together the cake and pudding mixes, yogurt, oil, beaten eggs and coffee. 
  • Stir in the chocolate chips and pour batter into two greased and floured cake pans. (or pan of choice!)
  • Bake for suggested time on back of cake mix box, or until top is springy to the touch and a wooden toothpick inserted comes out clean. 
  • Allow cake to cool in pan for about 20 minutes, then invert onto cooling rack to cool completely before icing. 
  • To assemble “Kit Kat” cake – frost cake as desired, then place full size Kit Kat bars all around the outside of the cake.  My cake used 3 “king size” Kit Kats plus one “regular size”.  I just broke the bars into singles (but I think leaving them as double sticks would be better) and stick them to the frosting on the cake.
  • Once the cake is covered all around the sides with Kit Kat bars, you can cover the top in whatever you like. We used pretzel M&M’s and mini M&M’s.  You could make this cake match whatever theme you are using, or Holiday, based on the color candy you use on top. It makes for such a cool presentation.  I added ribbon around the cake, b/c that is what I had seen on Pinterest.  I thought maybe the ribbon was needed to keep the Kit Kats from falling off, but we didn’t have any issue with that (it might happen if the frosting started to melt however).
This is definitely a “special occasion” cake, with all that candy on top makes quite an impression on kids and adults alike!