Frosted Ice Box Rolls (Cinnamon Rolls)

Some of my favorite memories of growing up were from our family's Pizza Nights.

My Aunt Marilyn, Uncle John and their son, Craig would come out.  Sometimes, Dad's cousin Joe would join us.  We'd rent a movie from the local movie rental . . . I remember the excitement of knowing we had a movie reserved that we'd been wanting to watch for weeks! 

Rolled out dough all covered in cinnamon sugar goodness.

The pizzas were homemade - and we got to choose the toppings.

Then, every-so-often, we'd have cinnamon rolls.  My memories don't lend to there having been special reasons for the delicious goodies, but those rolls made our weekly pizza night into a Special Occasion.  I loved watching them roll out the dough with Mom's gold colored rolling pin, usually on her Tupperware mat.  Then, there was the sprinkling of cinnamon and sugar.  The yeasty smell would scent the house, cinnamon would then mix in.  Soon, our mouths were watering and though the homemade pizzas of our creation were good, we were all eagerly anticipating the minute those rolls would be pulled from the oven and the icing drizzled over them.

We liked the evenings Mom and Aunt Marilyn would get side-tracked and the rolls would kinda do a little more than "DOUBLE" in size.  They would puff up to the top of the cake pans, and you just KNEW they were going to be a little doughy in the middle, even when done baking.  SIGH.  YUMMY.

Jump ahead a few years and to the Holiday season when cooking commercials and family togetherness overwhelm.  A very popular national brand has been telling us that baking and cinnamon rolls are necessary to be part of the perfect family demographic. 

This message not-so-subtly got my 91 year old Gramma thinking.  She started hankering for a cinnamon roll.  With the usual Thanksgiving and then Crhstimas backing, neither Mom nor I got around to baking them. 

The week leading up to Chrismtas led to Mom and Aunt Marilyn discussing Christmas Dinner.  Aunt Mariyln would be hosting at her beautiful house - my girls absolutely LOVE the Christmas Eve Tradtion of visiting there - especially as their magial elf knows we typically have dinner in there and has left their Christmas Eve PJs under Aunt Marilyn's Tree before!  I was wrapped up in getting work (we were on overtime), Christmas Projects, Christmas Presents, Christmas Parties and Christmas Programs completed, so I didn't really join in on any plans.

Until Mom mentioned how Gram G wanted cinnamon rolls.

Not ready to bake yet!

Oh, heck ya!  Let's forget Chrismts Eve Dinner and just go straight to the Cinnomon rolls was my thought.  Sadly, Mom didn't agree.  Something might have been mentioned about me being close to 40 and acting wose than the two under 10 year olds.

So, I did back down from the all cinnoon roll meal plan, but wouldn't let the subject drop. 

It was worth being called a pest.  It rewally was!

Aunt Marilyn made homemade cinnamon rolls.

Gram G had one after dinner.  I still think we should've checked under the table or in her pocket because I have NEVER seen a cinnomn roll disappear so quickly, and that's saying a lot growing up with my brother and boy cousins and my sweet-freak Dad and Uncle John! 

My Aunt Marilyn shared the recipe - and I tried it at home today.  They turned out PERFECTLY.  After making them, some thoughts (well, ***suggestions*** from my Dad) are double the icing amount that is drizzled over the rolls and maybe the same for the filling.  If not double it, maybe 1 and 1/2 times it.

Additionally, do not let it rise in your Kitchen Aide mixing bowl.  This will need to double - and I had to dig out my Gigantor Tupperware bowl (I don't know the size right now, but I will check it out). 

Also, because I don't keep cow milk in the house, I was a smidge worried, but using unflavored, unsweetened coconut milk didn't affect this in any way that I could notice.  And the homemade butter was PERFECT in these!

Frosted Ice Box Rolls
(makes 24 rolls)

2 pkg dry yeast (or 3 T if you by in bulk as I do)
1/2 c warm water (105-115 degrees, hotter will kill the yeast)
2 c lukewarm milk (scalded) (I just let milk warm in small pan on stove while I let yeast proof)
1/3 c sugar
1/3 c vegetable oil or shortening
3 t baking powder
2 t salt
1 egg at room temperature
5-7 cups flour

Dissolve yeast in warm water.  Let proof 5-10 minutes, until bubbly. 

Stir in lukewarm milk, sugar, oil, baking powder, salt, egg and 2-3 cups flour.  Beat until smooth.  Mix in enough remaining flour to make dough easty to handle.  Turn out onto well-floured board and kneed until smooth and elastic (8-10 minutes).  (Here, I just had the dough hook on my kitchen aide and let it continue to mix on medium for about that length of time due to being sidetracked with Christmas presents). 


Grease Gigantor size Tupperware bowl and place dough in bowl.  Cover and let rise in warm place until dough doubles in size (this was around 1 1/2 hours for me, with the dough sitting in front of the burning fireplace).  Dough will be ready when indentation remains when touched.

Grease 2 13x9 cake pans.

Punch dough down.  Divide in half.  Roll into 12x10 rectangle. 

Put filling of choice on top of rolled dough   Starting at wide side, roll dough.  Cut into twelve even pieces.  Space slightly apart in cake pan.  Wrap pan tightly with foil.  Repeat with remaining 1/2 of dough.



*** This next step is optional - you can simply skip the Fridge step and let rise again. ***  Refrigerate at least 12-48 hours.  Remove foil before letting rise and then baking.  - If skipping the fridge step and baking immediately, do not wrap in foil. -

*** Now, back to the mandatory steps either after removing from fridge or after placing in pan and skipping the fridge step.*** 
Let rise in warm pan until double (around 1/2 hour).

Bake at 350F for 30-35 minutes..

Frost with powdered sugar frosting.

Cinnamon Filling
4 T butter, softened
1/2 c sugar
1 T and 1 tsp cinnamon

Spread softened butter on rolled out dough.  In small bowl, mix sugar and cinnamon.  Sprinkle cinnamon and sugar mixture over buttered dough.

Caramel Pecan Filling
1 cup brown sugar
1/2 c butter
2 T light corn syrup

Heat brown sugar and butter until melted  Stir in corn syrup.  Spread over rolled out dough.  Sprinkle with pecans.

Icing
1 c powdered sugar
1 T milk (almond milk works well)
1/2 tsp vanilla

Frost while warm.

The Perfect "Mix" Cupcake

Cupcakes are IN right now.  The Food Network has the Cupcake Wars show and it seems every blog has featured at least one cupcake recently.  There are so many gourmet recipes that I decided to try making some.  My main goal was to practice icing these babies so I could make some for the girls' birthdays and not need to say "OH, Misses Mia and Aisey helped ice them . . ."

I decided to start with a basic recipe.  I found this one at Saucy's Sprinkles.  Hint - it uses a cake mix!  YAH!  She has an entire tutorial.  I'm just gonna toss the ingredients on here.  I loved this batter; it did not resemble cake mix batter at all.  I will be making this one again for when I need cupcakes quickly.

The Perfect Cupcakes (using a mix)
~ adapted from Saucy's Sprinkles

1 cake mix
3 large eggs
1/2 cup butter, melted
1 cup water

Combine all ingredients in mixing bowl.  Mix on low 1-2 minutes, scraping down bowl.  Mix on high for another minute.  Scoop batter into cupcake pans.  Bake at 350 for 20 minutes.  Cool completely prior to icing.

Quick Chocolate Snack Cake

I found this recipe in the diabetic section of my fave cooking magazine.  When my diabetic Aunt Stella came to visit, I decided to make this for her.  It's a keeper.


Quick Chocolate Snack Cake
~ Taste of Home Healthy Cooking

1/3 cup unsweetened applesauce

1 cup sugar
1/2 cup sugar blend
1/2 cup egg substitute
1/2 cup water
1/3 cup canola oil
1 tsp vanilla extract
3/4 cup all-purpose flour
2/3 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup semisweet chocolate chips

In a large bowl, beat the applesauce, sugar, sugar blend, egg substitute, water, oil and vanilla until well blended. Combine the cocoa, flours, baking soda and salt; gradually beat into applesauce mixture until blended. Transfer to a 13x9" baking pan coated with cooking spray.

Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with chips. Cool on a wire rack.

1 piece =s 170 calories, 6 g fat (1g saturated fat), 0 cholesterol.
Diabetic Exchanges: 2 starch, 1 fat

Cream Pie

Simple and Sweet.  Sometimes, that's all you need!

Cream Pie
~ adapted from allrecipes.com

2/3 cup white sugar
1/3 cup packed brown sugar
1 T whole wheat flour
1 pinch salt
1 cup heavy whipping cream
2 eggs
1 tsp vanilla extract
1 single pie crust

Prepare pie crust. 

Preheat oven to 425F.  Combine all ingredients.  Mix until smooth.  Pour filling into unbaked crust.  Bake for 20 minutes.  Turn temperature down to 325F and bake additional 20 minutes.

Let cool completely prior to serving.

Linking up at:
Don't Waste Your Homemaking

Chocolate Cake

I have no clue as to where this recipe came from.  The only thing I know is that I first made this cake when my PCOS was really getting me - and I was trying to eat healthier. 


Chocolate Cake
1 pkg reduced fat devil's food cake mix

1/2 c baking cocoa
2 egg whites
1 egg
1 1/3 cups water
1 cup reduced-fat plain yogurt
1 1/2 tsp confectioners' sugar

In large mixing bowl, combine cake mix and cocoa. Combine the egg whites, egg, water and yogurt; add to dry ingredients and beat well. Pour into a 10-cup fluted tube pan coated with nonstick cooking spray.

Bake at 350 for 35-40 minutes - until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool. Sprinkle with confectioners' sugar.

Yield:  12 191 calorie servings

Bread Machine King's Cake



Gooey and Messy and OH-So-Yummy!


I decided to try a new holiday tradition with Mardi Gras.  Food Network was having a King's Cake contest, so I got it in my head that I needed to make a King's Cake.  I did a quick search and found a recipe for one that used a Bread Machine!  The ingredients sounded like a good combination and I had everything on hand. 

While Mom and Dad were finishing up dinner, Steve took over feeding Miz Aise and Miss Mia was our own little jester while I drizzled the icing over the cake and sprinkled some sugar on top.  It was good and SO SIMPLE.  Like a cinnamon roll good and simple.  I will be making this again, and I won't wait until Mardi Gras!

A modification for next time - cut the icing amount in half.  I loaded the top of this with tons of icing, and still have some sitting in the bowl.

Bread Machine King's Cake
~ adapted from allrecipes.com

Cake
1/4 cup warm water
1/2 tsp sea salt
2 T softened butter
1 egg
1 cup low fat sour cream (I used a little less than a cup)
5 T white sugar
2 1/2 cups all purpose flour
1 cup whole wheat flour
2 1/2 tsp active, dry yeast

Place the warm water, salt, butter, egg, sour cream, sugar, flours and yeast in bread machine pan in order listed.  Select the dough cycle and start bread machine.

Filling
1/2 cup white sugar
1/4 cup brown sugar
1 T round cinnamon
5 T melted butter
1/2 to 1 cup chopped pecans

Glaze
1 1/2 cups confectioners' sugar
1 1/2 T melted butter
1/4 tsp vanilla extra
2 T milk
Colored Sugars (purple, green and yellow)

Mix the filling ingredients together in a bowl. Set aside.  Spray baking sheet with Pam and set aside.

Remove dough from bread machine and place on floured surface.  Roll dough to an approximate 10x28 rectangle.  I didn't need much flour.  The hardest part of this step was keeping Miss Mia's fingers from pinching off bites of dough.  Spread the filing over the dough.  Sprinkle pecans over filling.  Roll the dough into a 28 inch log.  Place the dough log on greased baking sheet, seam side down, forming it into a ring.  Moisten the ends of the dough with water to help seal when pinching ends together.

Cover the dough with a cloth and place it in 170F oven that has been turned off.  Let rise 30 minutes (until doubled in size).

Remove cloth from dough and turn oven to 375. Bake cake until golden brown (approximately 15 minutes).

While cake is baking, mix together confectioner's sugar, butter, vanilla extract and 1 T milk.  If glaze is too thick add a little more milk until a little thinner (but not too runny). 

Remove cake from oven and cool for 10 minutes.  Drizzle glaze over top of cooled cake, and sprinkle with colored sugar.  Cool cake completely before serving (Yeah, right.  We ate it while still warm, and guess what, it was good!).

Hint - to help cake stay a perfect circle, grease a coffee can and place it on baking sheet and form a circle with the dough around the can.  After cake is baked, remove coffee can and let cake cool.



 
 

Sour Cream Coffee Cake

This is my Mom's recipe.  It's pretty much the go-to recipe for family functions.  I can remember making this for school many times - and my friends all loving it!  The recipe originates from that same HomeEc Cookbook . . . and then Mom has modified it to the following.

Sour Cream Coffee Cake
~ adapted from Mom's HomeEc Book

Cake:
1 stick butter
1 cup sugar
2 eggs
1/4 tsp salt
1 tsp vanilla
1 cup flour
1 cup whole wheat flour
1 tsp baking powder
1 tsp soda
1 cup light sour cream

Topping:
1/4 cup flour
1/4 cup whole wheat flour
1/2 tsp cinnamon
1/2 cup brown sugar
4 T butter

Cream butter, sugar and eggs.  Add remaining cake ingredients, mix well. Pour 1/2 batter into greased 9x13 pan. Add 1/2 of topping mixture.  Add remaining batter and sprinkle with remaining topping.  Bake at 350 for 35-40 minutes.

~ We like to under bake it just a smidge in our house . . . it tastes so much better when it's a little more ooeey and gooey!  Yes, we leave the edges of the cake and head for the center first!

~ Another confession is that we almost always double the topping.  Since we're being bad, why not go all out and be really bad!?!

~ As usual, all flour can be regular white flour and light sour cream is used in place of the original full fat variety.

Gooey Peanut Butter Brownie Cupcakes

I'm in love and I'm not afraid to tell the world!  I'm hoping the girls (and hubby) go to bed soon so I can sneak back into the kitchen and enjoy yet another yummy cupcake!  I cannot wait to try this recipe again, but with Nutella instead of peanut butter!

~ UPDATE ~

The Hubby beat me to the goodies.  Guess they were a success as he ate 3 (YES, THREE) of them!

Thank goodness I was able to snag one of the remaining cupcakes this morning for my post-lunchtime-walk treat.  It was the perfect reward for walking on a sheet of ice with 51 mph wind gusts hitting my face and ears (and an air temp of 24 and falling).  I didn't regret the workout at all when I sat down at my desk and saw that cute little Brownie Cupcake waiting for me! 

Gooey Peanut Butter Brownie Cupcakes
~ adapted from gourmetcupcakerecipes.com

2/3 cup chocolate chips
1/4 cup butter
3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup whole wheat flour
Peanut Butter

Preheat oven to 350.  Melt chocolate chips and butter in a medium-sized microwave safe bowl; stir every 30 seconds to prevent burning of chocolate.

Stir sugar, eggs and vanilla into chocolate mixture.  Slowly stir in flour. 

Line cupcake pan with cute paper cupcake liners.  Use an ice cream scoop to fill each cupcake holder 2/3 of the way full with batter.  Place between 1/2 tsp to 1 tsp peanut butter in center of each cupcake. 

Bake at 350 for 20 minutes. 

~ Makes 10 cupcakes

















 
 It's a Keeper Thursdaytatertots and jello weekend wrap up partySweet Tooth Friday

Zucchini Pie

This one is going in the Not-So-Much File.  It was actually one of my first desserts to get tossed because it had gone bad.  We all had a slice and that was it.  There was no going back for more! 

Zucchini Pie or Faux Apple Pie

5 C. Zucchini – peeled, seeded and cut into apple size slices
1 box refrigerated pie crust
1 C. sugar
1/4 C. Brown sugar
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Allspice
1 1/2 teaspoon Cream of tartar
2 Tablespoons Flour
pinch Salt

Boil zucchini for 2 minutes, drain and set aside to cool.

Unroll one pie crust into 9" deep dish pie pan.


Mix together all remaining ingredients.  Then gently stir into boiled zucchini in a large bowl.

Pour into a store bought pie crust.  Then cover with the second store bought pie crust.

Bake at 400 for 20 minutes.  Then turn down to 350 for another 20 minutes. Cover the crust edges with a pie cover or tin foil if they start to brown too much.

Chocolate Pumpkin Patch Cake

Patches of cheesecake hidden in a chocolate cake?  Could there be anything more yummy?  Miss Mia and I don't think so!  Then again, Miss Mia told me this cake was yummy as soon as I pulled the container of pumpkin puree from the fridge!

Chocolate Pumpkin Patch Cake

Cake Batter:
1 chocolate cake mix (I used milk chocolate)
1 tsp cinnamon

Cheesecake Batter:
12 oz cream cheese, softened
2/3 cup sugar
1 cup pumpkin puree
1 tsp cinnamon
2 eggs
4 T flour
1/2 tsp vanilla extract
1/2 tsp ginger
1/2 tsp cloves

Preheat oven to 350.  Grease 9x13 cake pan.  Set aside.

Mix cake batter according to directions on box.  Add 1 tsp cinnamon.  Set aside.

In medium bowl, cream cream cheese, sugar, egg and pumpkin.  Add cinnamon, flour, vanilla extract, ginger and cloves.

Spread 2/3 of chocolate cake batter in bottom of cake pan.  Spread cheesecake batter by over chocolate cake batter.    Drop remaining chocolate cake batter by spoonfuls over cheesecake batter in pan.  Using a knife, swirl batters together.

Bake 45-55 minutes, or until center is set.

Frozen Dessert

This is one of my favorite treats.  I cannot remember the first time I had it.  All I know is my Aunt Marilyn is the one who shared this treat with me.  It's very simple to make.  Best of all, it's pink and is perfect for baby showers (we now refer to this as "the baby shower dessert" in my house as I requested it for my shower!).  I've made this dessert with sugar-free and fat free ingredients and it tastes just as good as the original.

Frozen Dessert
~ recipe provided by Aunt Marilyn

12 oz cool whip
1 can cherry pie filling
1 can sweetened, condensed milk
1 cup mini marshmallows
1 can crushed pineapple

In a large bowl, mix all ingredients together.  Spread in 9x13 pan.  Freeze overnight.  Take from freezer and let sit one hour prior to serving.

Lavender Pound Cake

I needed a new treat to start off the new year at work.  Since I had just received my lavender in the mail, I decided to try the Lavender Pound Cake found on The Spice House website.  It was simple to make and baked up perfectly!  Seriously, I don't know if I've ever had a cake come out of a Bundt pan as easily.  And the smell!  Oh my gosh!  It was wonderful.

Miss Mia licked the beater - she loved the batter.  I licked the spoon.  I loved the batter.  I made the glaze.  I loved the glaze.  And when it was done, I thought it looked pretty.  I cannot wait to take this to work and show it off!

*** Update ***
This cake went to work with me today.  It was a success!  The lavender was not overpowering - I had been afraid it would taste like we were eating soap . . . but NOPE, no soapy taste.  Also, the glaze is pretty yummy, too. 

Lavender Pound Cake
~ adapted from The Spice House 

1/2 cup lavender sugar
4 eggs
3/4 cup sour cream
1 cup (2 sticks) butter
1 1/2 cups flour
1 cup whole wheat four
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1 teaspoon lemon peel (or 3 pkgs real lemon)

Glaze
1 cup powdered sugar
1 T melted butter
3-4 tsp lemon juice

Let eggs, sour cream and butter warm to room temperature (about 1/2 hour).

Preheat oven to 325 degrees.  Grease Bundt cake pan.  Sift together flour, baking powder, baking soda and salt.  Set aside.

In a large bowl, mix lavender sugar, granulated sugar and butter on high for four minutes.  Blend in one egg at a time on medium for 30 seconds.  Add flour mixture and sour cream to butter mixture.  Beat on low until combined.  Stir in lemon peel.  Pour batter in prepared Bundt cake pan.  Bake about 45 minutes or until golden brown and toothpick inserted near center comes out clean.  Cool cake.

For the glaze, mix powdered sugar with 1 T melted butter. Add enough lemon juice to make drizzle consistency.  Remove cake from pan and drizzle glaze over cooled cake.

* My cake took around 55-60 minutes to bake.

Party Time Bars

So, there was this incident with marshmallows . . . found me a bag that decided NOT to melt and NOT be sticky. Seriously - nothing would stick to them! Never made such neat crisp rice treats! Marshmallows on one side and crisp rice cereal on the other!

But, this entry isn't about that. Well, not much.

These treats were used with some of the not-so-much-sticky marshmallows. Once you get past the fact the nuts, cranberries and chocolate chips tumble off these goodies, you understand they're pretty good treats!

Party Time Bars
6 c popped popcorn
11 oz honey roasted mixed nuts
3/4 c craisins
1/4 c margarine
4 c mini marshmallows
1/4 c chocolate chips

Line 9x13 inch pan with foil. Spray foil with Pam.

In large bowl, combine popcorn, nuts and craisins. Set aside.

In medium saucepan, combine margarine and marshmallows. Cook over low heat, stirring constantly, until marshmallows are melted. Pour marshmallow mix over popcorn mix. Mix well so that dry ingredients are coated in marshmallow.

Press mixture in foil lined pan. Sprinkle with chocolate chips - press lightly so that chips stick to mixture. Refrigerate 1 hour to cool bars faster - lift foil out of pan and remove.

Cut into bars (makes 36).

Peanut Butter "CUP" Bars

I love the combo of chocolate and peanut butter. You put them in a "peanut butter cup" and I'm there - addicted - eating the entire bag of them in one setting. So, when I found a recipe that claimed to be exactly like those delish ones I can buy at the store, I decided to try it . . . . and PLEASE don't mention that these aren't healthy - they have my two food groups! Peanut Butter and Chocolate!

1 1/2 cups graham cracker crumbs

3 1/2 cups (1 pound) powdered sugar

1 1/2 cups creamy peanut butter

2 sticks butter, melted

1 12 oz package chocolate chips

2 tsp peanut butter

Line a 9x13 pan with wax paper or foil.

In a large bowl, combine graham crackers, powdered sugar, peanut butter and butter. Mix until combined (I just hand mixed with wooden spoon - and it mixed easily). Press mixture into foil-lined pan.

Place chocolate chips and peanut butter in microwave safe bowl. Heat in thirty second intervals, stirring after each one until chocolate is melted and mixture is smooth. Pour over peanut butter mix and spread evenly.

Place in fridge until chocolate is set. Cut into bars.

Clafouti

We have a huge amount of apples . . . piles and piles of 'em. I was getting sick of the same old desserts, so I searched and found a simple recipe. When I say simple, I mean - SIMPLE! And - it's yummy! I'll be making this one again - the picture doesn't do it justice. I PROMISE! Oh - and no mixer needed!!!!

4 cups peeled and diced apples

1 1/2 cup whole milk

4 eggs

1/2 cup flour

1/4 cup sugar

1 1/2 tsp vanilla

Heat oven to 350. Grease 10" Deep Dish Pie Pan. Place apples on bottom of pie pan. Combine milk and eggs in blender. Add the rest of ingredients and blend for 5 seconds. Pour over apples. Bake in oven for 60 minutes or until toothpick in center comes out clean!

Cherry Chiffon Gelatin

I guess it's time for another confession or two! My experience with jello is a big bowl, hot water, cold water and then leaving it set in the fridge. Maybe eating a bite or two and then tossing it out when it starts looking like a science experiment gone bad!

My next confession, I never check to make certain I have all of the ingredients I need before I start something. Therefore, this "Cherry" Chiffon Gelatin ended up a "Mandarin Orange Chiffon Gelatin when I was finished and placing it on my friends' counter as our dessert option for dinner that evening.

It was still yummy, and that's what matters! It was actually a perfect, sweet, light treat for a 90 plus degree day (with a zillion % humidity).

I'll just use the ingredients listed in the recipe - feel free to not look in your cupboards before starting on your cooking adventure!

2 (3 oz each) packages cherry gelatin, divided
1 1/2 cups boiling water, divided
2 cups cold water, divided
1 (15 oz) can pitted dark sweet cherries, drained
2 cups whipped topping

In a large bowl, dissolve 1 package of gelatin in 3/4 cup boiling water. Add 1 cup cold water; stir. Refrigerate until partially set, about 1 hour. Stir in cherries. Pour into a 7 cup mold coated with cooking spray. Refrigerate for 1 hour or until firm.

In a small bowl, dissolve remaining gelatin in remaining boiling water. Refrigerate until partially set, about 1 hour. Fold in whipped topping. Carefully spread over top. Refrigerate for 4 hours or until firm. Unmold onto a serving platter.

~ I did the first (fruit) part the night before. Then, the whipped topping part was done the next morning. Worked well for me. And again, loved this! I'm actually planning to make it again this weekend!

Buttermilk Breakfast Cake

I'd promised my friend a yummy dessert for our Family Fun Friday dinner. I also promised there would be no redeeming quality about the cake and that it would be chocolate. Unfortunately, I didn't meet the chocolate criteria. BUT - I did find a yummy cake that was very easy to make.

My failure from this came came from the Buttermilk Vanilla Glaze. The pictures from the cookbook have a gorgeous, thick, white glaze. I ended up with a almost clean running syrupy type mess. It was still good, don't get me wrong, it just didn't make the pretty cake from the picture.

Ingredients:

1 18.25 oz package white cake mix

1 cup buttermilk

1/2 cup melted butter

5 large eggs

3 T light brown sugar

2 tsp ground cinnamon

Shortening*

1 T granulated sugar

Preheat oven to 350. Beat first 3 ingredients at medium speed with an electric mixer 1 1/2 minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition.

Stir together brown sugar and cinnamon in small bowl.

Grease a 12 cup bundt pan with shortening; sprinkle with 1 T granulated sugar.

Spoon one third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.

Bake at 350 for 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes; remove from pan to wire rack, and cool 20 minutes. Drizzle Buttermilk-Vanilla Glaze over slightly warm cake.

* instead of shortening, I used Vegetable Oil Spray.

Buttermilk-Vanilla Glaze

1 cup powdered sugar

1 T melted butter

1 tsp vanilla extract

1 - 2 T buttermilk

Stir together first 3 ingredients and 1 T buttermilk until smooth, adding additional 1 T buttermilk, if necessary, for desired consistency.

Adapted from Cake Mix Miracles

Darn God Chocolate Cake

This is a nice and simple chocolate cake that turns out to be surprisingly yummy. Be warned, it's not a low-cal dessert! The best part - no icing needed. Pull it out of the oven, let it cool a few minutes and then ENJOY!

Ingredients:
Vegetable oil spray for misting the pan
Flour for dusting the pan (i used cocoa powder)
1 package plan devil's food or dark chocolate fudge cake
1 package chocolate instant pudding mix (i used sugar free)
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil (i used canola)
1 1/2 cups semisweet chocolate chips

Place a rack in the center of the oven and preheat the oven to 350. Lightly mist 12 cup Bundt pan with spray, then dust with flour. Shake out the excess flour. Set pan aside.

Place the cake mix, pudding mix, eggs, sour cream, warm water and oil in large mixing bowl. Blend with electric mixer on low 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer sped to medium and beat 2-3 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter. Pour the batter into the prepared pan, smoothing it out with rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 - 50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and inert it onto the rack to cool completely; 20 minutes more. Or invert it onto a serving platter to slice and serve while still warm.

Pumpkin Spice Muffins

WARNING!

This is a very difficult recipe. It was so, so difficult that Miss Mia did MOST of the work! Plus, the amount of ingredients will leave your head spinning! Rumor has it that one muffin is a single Weight Watchers point - if you don't add the chocolate chips. Add the chocolate chips, and you might wanna rethink obtaining Weight Watchers' approval.

Ingredients
2 boxes Spice Cake Mix
32 oz pureed pumpkin (or 1 32 oz can pumpkin)
1 12 oz bag chocolate chips

Directions
Preheat oven to 350. Mix Spice Cake Mix and pumpkin. Add chocolate chips. Using ice cream scoop, fill cupcake tins a little more than 3/4 full. Muffins will not rise much during baking. Bake 20-25 minutes. This made 36 muffins with just enough batter left over that no one was fighting over the bowl!

*** UPDATE ***
After my hubby and parents devoured the muffins, the consensus was that we would've liked them better WITHOUT ****gasp!**** the chocolate chips!