Coconut Cream Cake with Whipped Cream Frosting

This cake is SCRUMPTIOUS! So moist and coconutty..... I almost ate the whole thing myself!

(recipe adapted from allrecipes.com)

1 package white cake mix

1 t coconut extract
1 14 oz can cream of coconut - NOT COCONUT MILK!
1 14 oz can sweetened condensed milk
1 package frozen whipped topping, thawed (I whipped my own cream and sweetened it with powdered sugar and vanilla extract).
1 (8 ounce) package flaked coconut

Prepare and bake white cake mix according to package directions adding in coconut extract before baking. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

Peach Cobbler a Fun Way!

We love peaches this time of year! So juicy and delicious! My kids love them with cream and sugar in the morning for breakfast! When I saw this recipe, I knew it would be an immediate hit for our family! 1. its easy
2. it uses fresh peaches 3. you can put ice cream over the top. Please! Does summer livin get any better than that? I tripled the recipe because I am cooking for 6 (not 2) and it turned out wonderfully!

Peach Cobbler Joy the Bakers way!
adapted slightly from http://www.joythebaker.com/
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
3 tablespoons old-fashioned oats
1/4 teaspoon ground cinnamon
pinch of salt
1 tablespoon shredded coconut
1 tablespoon walnuts, chopped
2 tablespoons cold unsalted butter, cubed

Place a rack in the center of the oven, and preheat oven to 350 degrees F.
Slice a peach in half and remove the pit. With a small spoon, scoop out the the dark red pit center, creating just a bit more room for the crumble topping.

In a small bowl, whisk together flour, brown sugar, oats, salt, coconut, and almonds. Add butter and, with your fingers, work the butter into the dry ingredients. Quickly break up the butter until it is well combined. Some of the butter bits will be the size of oat flakes, others will be the size of small peas.

Place peach halves, cut side up, in a small, oven-safe dish. Top each peach half with a generous portion of crumble topping. Heap it on!

Bake for 20 minutes, until topping is golden brown. Remove from the oven and serve warm with vanilla ice cream or cold milk. Peaches are best served warm from the oven.

Brownies with Caramel and Chocolate Sauce (aka Over the Top Brownies)

I love brownies. I love chocolate. I love caramel. So why not put them all together? Luckily over at Mybakingaddiction.com, she loves the same things and came up with this delicious recipe!!! I love how the caramel and chocolate are just oozing down over the top! Looking at that picture makes me happy. It made my stomach happy too, (a couple of times... hee hee).

Over The Top Brownies
slightly adapted from mybakingaddiction.com
1 cup butter, melted
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups flour
1 cup Hershey’s Special Dark cocoa powder
1 teaspoon salt
1 cup milk chocolate (chunks, disks, chips or mini chips)

Topping
1/4 cup melted semi-sweet chocolate
18 Kraft Caramels
2 tablespoons heavy cream
chopped/crushed nuts (optional)

Directions
Preheat oven to 350 F
Prepare a 9×13 baking dish as follows: lightly spray the insides with cooking spray then with the dish horizontally in front of you lay in one sheet of aluminum foil across the length (left-to-right) leaving enough overhang on the sides so that you can use the excess foil as handles and on top of that lay in one sheet of aluminum foil across the width (top-to-bottom). Spray the foil with cooking spray. You want to be sure the insides of the pan are completely covered and you have foil “handles” which you’ll use to lift the slab of brownies from the pan after baking
In a large bowl, combine the melted butter, both sugars and the vanilla extract in a large bowl. Beat in the eggs, one at a time, mixing well after each addition until the liquid mixture is completely blended.
In a separate bowl, sift the flour, cocoa powder, and salt. Gradually add this into the liquid mixture until it is fully incorporated. Add in the chocolate pieces (chunks, disks, chips or mini chips) and stir to combine. It will resemble fudge frosting at this point… and it will taste delicious!! Spread evenly into the prepared baking dish.
Bake about 40-45 minutes until a few moist crumbs cling to a toothpick inserted in the center. Don’t bake to the point of the toothpick coming out clean or the brownies will be dry. Remove the baking dish from the oven and cool on wire rack for 10 minutes… then… using the foil handles remove the brownie slab from the dish and cool completely on wire rack.
Put the caramels in a microwave-safe bowl and add the heavy cream. Microwave in 30-second increments, stirring well after each time until the caramels begin to melt and stir to incorporate the cream. Do not over-cook this!
After the brownies have cooled a bit but are not yet at room temperature, pour the melted caramel/cream mixture over the top and let it set up for a little while. Then drizzle on the melted chocolate and top with crushed nuts. (we didn't use nuts and my kids liked it a little better).We like to serve them warm and gooey with a big glass of milk!!!

Coconut Banana Bread with Lime Glaze

Oh my gosh this bread is good! I love banana bread, I love coconut, and I love lime...The combination is TO DIE FOR! I almost ate the whole loaf myself! This is my all time favorite banana brea now. Nothing else compares!

Coconut Banana Bread with Lime Glaze

adapted from Our Best Bites

2 c. flour

3/4 t. baking soda

1/2 t. salt

1 c. sugar

1/4 c butter, softened

2 large eggs

1 1/2 c mashed ripe bananas (about 4 bananas)

1/4 c sour cream or plain yogurt

3 T apple juice

1 t. vanilla extract

1/2 c. shredded coconut

Preheat oven to 350 degrees. Wisk flour, baking soda, and salt together and set aside. In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream, apple juice, and vanilla. Beat until just blended. Add flour mixture and beat at a low speed until just combined. Stir in 1/2 c. coconut. Pour batter into 9x5 loaf pan that has been greased and floured. Sprinkle an additional 2 T shredded coconut over the top of the loaf. Bake for about 1 hour or until a toothpick inserted into the center comes out clean. ( I cover mine loosely with aluminum foil about 40 minutes into the baking time so the top doesn't get too brown or hardened. When done remove from oven and let cool on a cooling rack for about 10 minutes.

For the glaze:

wisk 1/2 c. powdered sugar with 1 1/2 T. fresh lime juice. Drizzle over the top, wipe the drool from your face and DIG IN!!!!This makes my mouth water everytime that i am thinking about it!!!

Poppy Seed Bundt Cake

This is my favorite poppy seed cake recipe! I love to have something sweet around, but this didn't last long! Thanks Kristi for sharing!

Poppy Seed Cake

1 white cake mix
1 pkg of vanilla instant pudding mix
½ cup of oil
4 eggs
¾ cup orange juice
¼ cup water
¼ cup poppy seeds
1 tsp almond extract

Beat eggs first, then add the rest of the ingredients until water and beat for 5 minutes. Add poppy seeds and extract and beat again until mixed. Butter and flour a bunt pan and sprinkle the bottom with cinnamon and sugar mixture. Pour batter in and cook at 350 for about 40 minutes.

I also made a glaze with orange juice and powdered sugar to drizzle over the top of each slice..It was to DIE FOR!

Creamy Lemon Crumb bars

Lemon is the greatest...Anything lemon rocks. Tangy, refreshing: LOVE IT. So anyways, when I saw this recipe on The Pioneer Woman's website, it just was screaming SPRINGTIME. I tried it and was not dissappointed. See the crumbly topping, the creamy lemon center - It is DIVINE ( and very easy to make!!). Thanks Ree for another keeper!

1-⅓ cup All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Powder
1 stick (1/2 Cup) Butter, Slightly Softened
1 cup Brown Sugar (lightly Packed)
1 cup Oats
1 can (14 Ounce) Sweetened Condensed Milk
½ cups Lemon Juice
Zest Of 1 Lemon

PREHEAT OVEN TO 350 DEGREES.
Mix butter and brown sugar until well combined.
Sift together flour, salt, and baking powder.
Add oats and flour to butter/sugar mixture and mix to combine.
Press half of crumb mixture into the bottom of an 8 x 11 inch pan.
Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.
Bake for 20 to 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
Serve cool.

Berries on a Cloud....Ohhh Baby.

I love meringue!! I love how it it puffs up and cracks and looks beautifully homemade! I love the soft marshmallowy center. This recipe adds even more by topping the meringue with a fluffy cream cheesey whip cream layer and then smothered with cherries and strawberries oh my!!!

Recipe adapted from The Recipe Club
6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 3/4 cups sugar
FILLING:
2 (3 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream, whipped
TOPPING:
1 (21 ounce) can cherry pie filling
2 cups sliced fresh strawberries
1 teaspoon lemon juice
In a mixing bowl, beat egg whites, cream of tartar and salt until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not underbeat). Spread evenly in a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 275 degrees F for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.
Beat cream cheese, sugar and vanilla until smooth; gently fold in whipped cream. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.

Coconut Cupcakes

I love coconut anything!! One of my favorites! I like to make mini cupcakes that are bitesized that you can just pop in your mouth. It makes you feel better when you eat 3 or 4 at a time! :)

Recipe from Ina Garten on the food network:

*note: this recipe is for making the cake version, I like to do mini cupcakes, the recipe doesn't change, just the baking time if you want to do cupcakes!)
3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
For the frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut
Directions
Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

CINNAMON WHITE CHOCOLATE CARAMEL CORN

This is another gem from "Our Best Bites". (my new favorite blog - I'm telling you - check it out!!) This popcorn is to die for! Great for neighbor gifts packaged in a cute bag with some ribbon...Everyone who I've shared it with asks for the recipe!!!

12 C popped popcorn (about 1/2 C kernels)

1 C roughly chopped pecans

1 C brown sugar

3/4 t cinnamon

1/4 C Karo syrup (or honey makes a good substitution)

1 stick real butter (1/2 C)

1/2 tsp. baking soda

1 tsp. vanilla

3 squares almond bark (or one bag of white chocolate chips)

Preheat oven to 250 degrees. Place popcorn and chopped pecans in a large bowl and set aside. And by large bowl, I mean like, twice as big as you think you really need. If you don't believe me, then maybe you will believe the scorching hot caramel goo that's splattered all over your hands while you're stirring in your not-so-big bowl. Combine brown sugar and cinnamon in a big, microwave-safe bowl. Like a 2-quart bowl or Pyrex measuring bowl. Again, use a bowl larger than you think you need to avoid scorching hot caramel goo accidents. It's really important to incorporate the cinnamon into the brown sugar at this point. For some reason, if you don't it does crazy things. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup (or honey) over the top of everything. Microwave on high for 30 seconds. Stir. Return to microwave for 2 more minutes. Remove and stir and then back in the microwave for 2 more minutes. It should be nice and bubbly at this point. DON'T overcook! Remove from microwave and add in vanilla and baking soda. It should bubble and foam up. Immediately pour over popcorn and pecans and start stirring! Stir lots! Then dump the popcorn mixture onto a foil lined cookie sheet. At this point it should still be kind of chewy. Place in oven and cook for 30 minutes, stirring every 10 minutes. When done give it a final stir and let it cool while you are melting your white chocolate. The popcorn should be crunchy by now....(This is making me SOOOO hungry typing this...). Drizzle the melted white chocolate over the popcorn and let it harden. Break into chunks and try not to eat the whole pan beforing sharing some with friends and family!!!

Apple Squares

My mom has been making these every year for Thanksgiving for as long as I can remember. Its like apple pie, but SQUARE....haha. A lot of work, but definitely worth it!

Crust:

5 C. flour

2 t. salt

1/4 c. sugar

Combine in a bowl and set aside.

2 c. shortening

2 slightly beaten egg yolks

milk

In a liquid measuring cup, mix egg yolk and milk to add up to 1 1/3 cup. Add to dry ingredients. Add shortening and form into a soft ball handling as little as possible. Divide the dough in half. Roll out the 1st half of dough to fit into a cookie sheet with some up over the sides. (tip from my mom: If you roll the dough on a piece of saran wrap the size of your cookie sheet this keeps the dough from being handled too much.). Extend the dough up the sides of the pan and cut off the excess. Make the apple filling and spoon on top of dough in cookie sheet.

Apple filling:

2 quarts peeled sliced apples (8 cups)

1 1/3 c. sugar

5 T. cornstarch

1/4 t. salt

2 t. cinnamon

Mix together and place in cookie sheet on top of dough. "Dot" the top with about 2 T of cold butter.

Roll out 2nd half of dough and place over the top to cover filling, cutting the excess off of the sides. Brush the top with slightly beaten egg whites.

Bake at 375 degrees for 35 minutes and then 250 degrees for 10 minutes. Spread with glaze while warm.

Glaze:

2 c. powdered sugar

2/4 T. water

1/2 t. vanilla

Enjoy!!!

Microwave Apple Crisp

The funny thing about this recipe is that it's one that I learned in my "home-ec" class in like 8th grade. (do they still call it "home-ec"?). It is a recipe that is so quick and easy that I pull it out all the time when I am in a pinch, or when I am just craving something sweet and I don't feel like pulling out all the pans and mixing bowls...you know those kind of days???

Microwave Apple Crisp

4 c. sliced, peeled apples (I use granny smith's and I don't always peel them - again depends on my mood).

2 T. lemon juice

Mix together in a 8x8 or 9x9 glass (or other microwave safe material) casserole dish. Microwave until apples are tender-crisp. (About 4 minutes). Set aside.

1/2 c. packed brown sugar

1/2 c. uncooked old fashioned oats

1/4 c. all purpose flour

1/4 c. butter

1 t. salt

1/8 t. ground nutmeg

Mix together in a microwave safe bowl, and microwave until hot and bubbly (2-3 minutes), stirring after half the time. Be careful! Mixture will be hot!!! (I know from personal experience because I like to eat the crumb topping plain, and usually can't wait for it to cool before I pop a bite into my mouth!)

Sprinkle mixture over apples and let cool slightly. Top with vanilla ice cream or whipped cream and enjoy.

Caramel Apple Cinnamon Rolls

There is not a lot of words to describe the deliciousness I am about to shar with you....Just look at the pictures, wipe the drool off of your face, and MAKE THESE CINNAMON ROLLS!!!! (Look at the caramel just dripping off of the sides......wow.) Thank you "Pioneer Woman" for another keeper!!! These were very good reheated for breakfast the next morning....

Caramel Apple Sticky Buns
Rolls:
2 cups whole milk

1/2 cup sugar

1/2 cup canola oil

1 package (2 1/4 teaspoons) active dry yeast

4 cups flour

1/2 cup flour

2 teaspoons salt

Scant 1/2 teaspoon baking soda

Heaping 1/2 teaspoon baking powder

3/4 cup melted butter

3/4 cup sugar

4 tablespoons ground cinnamon

Caramel Topping:
1 stick regular/salted butter

1 1/2 cups packed brown sugar

1 tablespoon dark brown corn syrup

2 tablespoons cream

2 tablespoons apple brandy OR apple juice (optional)
1 Granny Smith apple, peeled and finely diced.

To make the dough: heat milk, oil, and sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour and dry ingredients. Set aside.
To make the caramel topping: add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.
To make the rolls: roll out half the dough into a large rectangle. Pour on half the melted butter, half the sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.
To assemble: Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle dice apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes. Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.
(Repeat with other half of dough if desired, or save dough in the fridge for another use.)
Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.

Peanut butter cup Cake

The title says it all!! Chocolate+peanut butter = heaven. You can't go wrong!! It is very rich, so pour a big glass of milk to wash it down!!! I got this recipe from Aunt Sharon, who is the cake goddess. You can't go wrong with any of her cake recipes!! Just make sure that there are others around to share.... Peanut Butter Chocolate Cake

Make 2 batches of your favorite chocolate cake in 9” pans. Use only three of the layers. Fill and top with peanut butter cream cheese frosting. Cover sides with fudge frosting. Top with chopped Reeses’ Peanut Butter Cups. Refrigerate.

Peanut Butter Cream Cheese Frosting:

½ cup peanut butter
¼ c. shipping cream
1tsp. vanilla
1 8 oz. cream cheese softened
4-5 cups powdered sugar
Mix until fluffy and spreadable

Fudge Frosting

¾ c. melted semi-sweet chocolate chips
½ c. melted butter
Mix together and beat in 2 c. powdered sugar and 1-2 TB milk. Beat until smooth and creamy.

Blueberry Cobbler

Gage had his plate clean and was licking the rest of it in about 30 seconds. Do I need to say more? This is the time of year for blueberries... I love them. I hope you do too. Enjoy.
4 cups fresh blueberries
4 tablespoons white sugar

cinnamon
1/3 cup lemon juice
1 1/3 cup all-purpose flour
1/2 teaspoon baking powder
1 pinch salt
1 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract

Preheat oven to 375 degrees F
In a 9x13 baking dish, mix blueberries, 4 tablespoons sugar, and lemon juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
In a medium bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling. Serve with whipped cream or vanilla ice cream.

Schaum Torte

This is one of the most delicious desserts you will ever eat!! I am so glad to have mastered it!! I t came to me from Kristi and to her from Laurel and it just leaves happiness wherever it lands!!!We served it with whipped cream and a bunch of different fresh berries. The kids inhaled it! I had to sneak a piece away for me to enjoy later!!!

I'm told it is also good with kiwi's, but we haven't tried that yet....

Recipe:

1 c. cold egg whites

1 t. apple cider vinegar

1/2 t. cream of tartar

2 c. sugar

1 pint whipping cream

vanilla

powdered sugar

Beat 1st three things in mixer until stiff peaks form. Gradually add sugar, keeping mixer on high speed. Spoon into two well buttered glass pie pans. Bake at 300 degrees for 10 minutes, then 250 degrees for 30 minutes. Leave in oven to cool, sometimes overnight. (i let it cool for a couple hours and it was perfect!) To assemble, cut of cracked top of meringue, trying to keep the pieces together. Whip the cream and sugar and vanilla together, and spread over bottom of meringue. Piece together the top, refrigerate and serve with berries when ready to serve. This is melt in your mouth goodness!!!

Oatmeal Fudge Bars

This was my favorite dessert that my mom makes. She does it perfectly, so I am trying to recreate the perfectness....



1 c. butter

2 c. brown sugar

2 eggs

2 t. vanilla

2 1/2 c flour

1 t. baking soda

1 1/2 c quick cooking oats

1/2 t. salt

1 14 oz can sweetened condensed milk

1 12 oz pkg semi sweet chocolate chips

1/4 c. butter

2 t. vanilla

1c. chopped walnuts



Preheat oven to 350 degrees. Grease a 9x13 baking pan. Cream butter and sugar, then add eggs and vanilla. In a small bowl sift flour, baking soda, and salt; added to creamed mixture. Mix in oats. I a saucepan melt sweetened condensed milk, choc chips, and butter and heat just until melted. Stir in vanilla and nuts. Spread 2/3 of the oatmeal mix on the bottom of a 9x13 pan, cover with chocolate mixture and the drop the remaining 1/3 of oatmeal mix on top by spoonfuls. Bake for 35 minutes.

Cream Puffs

The kids loved these cream puffs (almost as much as me.....) It's a fun easy dessert that we love to make whenever we can. It took a little trial and error for me to get these to work, so I'll share my tips and hopefully you can enjoy them as much as we do!!!

Cream Puffs with Banana Pudding and Chocolate frosting

1 c. water

1/2 c. butter

1/8 t. salt

1 cup all-purpose flour

4 eggs

In a medium saucepan combine water, butter and salt. Bring to boiling. Once boiling add flour all at once, stirring vigorously. Cook and stir until mixture comes together and forms a ball. (this takes about 3-5 minutes. Remove from heat and let cool for 10 minutes. After cooled, add eggs one at a time, beating well with a wooden spoon after each. (*this is the tough part, it seems like the egg isn't going to mix in, but keep stirring until smooth and then add the next egg). The finished dough will be thick and sticky, and will hold its shape. Drop by large tablespoon-fulls into about 12 mounds onto a greased cookie sheet. Mounds should be about the size of a small orange. They don't have to be perfect smooth balls, the bumpy mounds give them character!! Bake at 400 degrees for 30-35 minutes or until slightly golden. Remove from baking sheet; cool on a wire rack. Cut off the tops of each puff and remove any soft dough that from the inside. Fill with a generous tablespoon of the pudding mixture (recipe follows), replace the tops, and then drizzle with chocolate sauce or chocolate frosting. Yummmmmmy.

Pudding filling:

1 large package instant pudding (I like banana, because how can you go wrong with banana and chocoate??? but you could use vanilla, white chocolate, or even just chocolate....)

1 c. milk

2 c. cool whip
1 t. vanilla extract

Beat with mixer until thickened (around 5 minutes), and then spoon into cooled eclairs.

*For the chocolate drizzle, I just melted some ghiradelli milk chocolate chips in the microwave until creamy and drizzled it over the top. I have also just bought some betty crocker chocolate frosting, stuck it in the microwave for about 15 seconds and spread that on top. I guess you could also be very, very chef worthy and make your own chocolate frosting.....whatever floats your boat!!!

Lemon Lime Cake with Lemon Lime Drizzle

I made this for a friend brunch we had the other day and it was sooooo good! It is so fresh and just makes you think of summertime!

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs
1 tablespoon fresh lemon juice
2 teaspoons fresh lime juice
1 tablespoon fresh lemon zest
1 teaspoon fresh lime zest
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup plain yogurt

For the drizzle:1 1/2 cups confectioners’ sugar
lemon and lime juice

Whisk together the flour, baking powder and salt. Set aside. In a mixer, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well between additions. Add lemon and lime juice and zests, vanilla and almond extract and yogurt. Mix just until combined and then add flour mixture until just combined and creamy. Grease the pan of your choice (cupcake pan, mini muffin pan, cake rounds) and fill the cups half way. Bake at 350 degrees for 15-17 minutes or baked through (less for mini muffins and more for cake pans) and when cooled, transfer to a wire rack. In a small bowl combine the confectioners’ sugar and enough lemon and lime juice to make a nice consistency for the drizzle. Drizzle over the baby cakes and enjoy!

*I used a mini muffin tin in the picture above, to make these delectable bite size morsels. cook time was about 9-10 minutes at 350 degrees. just a little fyi.

Best Chocolate Cake. Period.

This is the most decadent, dreamy chocolate cake. Ever. Always moist, and very versatile. Its a must have for your recipe collection. Trust me.

Devils food cake mix of your choice (I like Betty Crocker).
1 box instant chocolate pudding
4 eggs
1/2 c. oil
1/2 c. water
1 c. sour cream
Chocolate Chips (ghiradelli milk chocolate is my favorite)

Mix together and bake in a greased bundt pan at 350 degrees for about 45 minutes. (until cake is set).
Top with melted chocolate sauce, or caramel sauce, or raspberry sauce, or powdered sugar. Whatever you feel like that day.
I have also traded the milk chocolate chips for white chocolate chips and topped with melted white chocolate and it was AMaZinG!!!
Try it! I will add a picture next time I make it.......

*in the first pic we had the cake with raspberry sauce and whipped cream and in the second picture, I drizzled it with caramel sauce....yum yum. either way!!! You can even keep it simple and shake alittle powdered sugar over the top and eat it naked just like that.....

Try it you'll love it!!

Chocolate Covered Strawberries

Before I post this recipe, I have to apologize about the picture. I made these for Valentine's day and my kids were eating them as fast as I could put them out, so needless to say, I wasn't able to stage for a picture, because they weren't lasting that long!!! But I know you will all get passed that and just love me and my strawberries for who we are: a little fruity, but a lot delicious.

Chocolate Covered Strawberries

1 or 2 pints of large strawberries

your favorite bag of chocolate chips (I like ghiradelli milk chocolate myself)

Wash and dry your strawberries. Put the chocolate chips in a microwave safe container and microwave for 30 seconds. stir. microwave for 10 more seconds. stir. continue at 10 second increments, followed by stirring until the chocolate is melted and still shiny. Only do 10 seconds at a time, because if you overcook the chocolate it will "clot up" and you won't be dipping anything in it! Once you have acheived the perfect consistency to your chocolate, take each strawberry and swirl around in the chocolate. Place each dipped strawberry on a piece of waxed paper and then to the fridge to firm up. Enjoy whenever you're ready. Try to eat just one, i dare ya!