Coconut Snowball Cake

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snowball cake

Okay, so this isn’t really a cookie, it’s a cake (obviously).  But, I decided to include it in my Christmas Cookie Countdown anyway.  Why?  Because it’s delicious and easy and because I can.  :)

This is light and sweet.  A nice treat when you’re surrounded by cookies this time of year.  Plus, it looks like a giant snowball, which is so fun and makes a great centerpiece on a buffet table at a party!

I promise this recipe works, when I first made it I though there was now way the cake would stick together, but it does.  Store it in the fridge.

Snowball Cake

Ingredients

  • 1 Angel Food Cake (Store bought or homemade)
  • 2 cartons Cool Whip
  • 1 can Crushed Pineapple, 20 oz
  • 1 bag Shredded coconut
  • 1 box Lemon Jello
  • 1 cup Boiling Water

Directions

1. Line a large mixing bowl with parchment paper.
2. Break angel food cake into bite sized pieces.
3. Drain canned pineapple, reserving the syrup.
4. Dissolve gelatin in 1 cup boiling water. Add one more cup of pineapple syrup and mix well. Refrigerate until it just begins to thicken. Then, fold in one container of cool whip and crushed pineapple.
5. In the bowl layer cake pieces and then pineapple mixture. Repeat until all ingredients are used up.
6. Refigerate overnight.
7. Turn cake out of bowl onto cake platter and cover with other container of cool whip. Sprinkle cool whip "frosting" with shredded coconut.


Kroger Upside Down Cake Review

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I had a crazy day the other day.

And, to top it all off, I was in charge of bringing dessert to our friends’ home that night for our dinner party.

We were set to arrive at 4:00 and I finished up my last working appointment at 3:00 (I’m a housecall vet).  I almost panicked until I remembered I needed to review an upside down cake from our local Kroger store.  I swung into the store on the way home.  I had a real dilemma picking between the molton chocolate and honey cinnamon apple.  In the end, I chose the apple because it seemed more “homemade” to me.  I picked up a quart of vanilla bean ice cream to go with it.

I called my husband and had him preheat the oven, so all I had to do was  pop it in for abou 15 minutes when I got home.  The cake warmed and I got dressed and ready.  As soon as the cake came out, I thought it smelled great!  I flipped it out of the pan….easy peasy….no sticking!  I “fluffed” up some of the apples by picking them up with a fork (so they weren’t so flat) and drizzled warm caramel sauce on top.  Looks, great, right?

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I could have totally passed it off as homemade, too, because it tasted so good.  No plasticky taste or aftertaste, like I was expecting.  But, I had to tell my friends, as I have to tell you.  I got this for free through BzzAgent!  All opinions are my own!


Rainbow Cupcakes!

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cupcakes

Well, I showed you a great St. Patrick’s Day treat without artificial dye, and today I’m showing you one chock full of it!  But, remember, you can always use natural dyes as well.  I think I’ll do a post on that soon…

bowls of colored cake mix Just mix up your favorite white cake mix and divide it evenly into six bowls.  Color each bowl a different color of the rainbow: Red, Orange, Yellow, Green, Blue, Purple!  You’ll need quite  a bit of red food coloring; otherwise, you’ll end up with pink!  As you can see, mine is more of dark pink as I was a little low on food coloring.  It ended up working fine, but it was not a true red.

IMG_1686 Next, you’ll want to start layering your cupcakes.  You’ll want to work backwards, first purple, then blue, green, yellow, orange, and finally red.  This part takes patience.  You’ll need some time to spread each layer out evenly so your cupcakes look layered  Otherwise, you’ll end up with tie-dye cupcakes.  But, I think that would be cool, too!  Just not what I was going for here.

IMG_1687 Finally, bake as directed and let cool completely.  As you can see, they look pretty cool when they just come out of the oven.  A few colors are peaking through.  My kids could barely wait until they were ready!

After they’re cooled, you’ll want to add some cloud frosting.  White would be perfect, but I only had pink….turned out great still, so probably any color would work!

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I added some sprinkles to mine, as well.  Might as well go all out, right?  And, you can’t beat how cute they look when cut open!
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S’mores Pizza (Papa Murphy’s Copy Cat)

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My husband recently fell in love with the S’mores dessert pizza from Papa Murphy’s Take n Bake.  All of sudden, he’s wanting to order pizza in the middle of the week.  I thought it was strange at first until I noticed he kept coming home with a S’mores pizza as well.  Aha!  Trickery!  What he really wanted was some of their awesome S’mores dessert pizza!

I have to admit, it’s quite good.  But, when I looked at the ingredient list, I was a little disappointed with all the processed items included in the list.  So, I whipped up my very own copy cat recipe and I have to say *ahem* that it is very tasty.  I won’t pretend that it’s healthy.  So, if you see me running laps around the block…now you know why…I’m working off dessert.

Copy Cat Recipe for:

Papa Murphy’s S’mores Pizza

Ingredients:

  • Your Favorite Pizza crust (you can buy store made or I like this recipe because it’s simple, quick, and quite good)
  • 1/3 cup Brown Sugar
  • 1/2 cup Rolled Oats
  • 2 tablespoons Softened Butter
  • 1/4 cup Flour
  • Mini Marshmallows
  • Semi-sweet chocolate chips

Directions:

  1. Prepare crust as you normally would.
  2. In a medium sized bowl, combine flour, brown sugar, and butter with a fork until you have corn meal consistency.  Mix in the rolled oats.
  3. Sprinkle this mixture across your pizza crust
  4. Liberally sprinkle marshmallows and chocolate chips onto crust
  5. Bake pizza crust as directed. *Note, if you’re crust cooking time is longer than 10 minutes, you’ll want to wait and add the marshmallows when there is just about 10 minutes left for the pizza to cook.  That prevents them from getting to toasty*
  6. YUM!

 


Screwdriver Birthday Cake

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It’s kind of my tradition to make fun cakes for all my children’s birthdays.  I wonder how old they’ll be when they decide the don’t like this tradition anymore.  I’m sure it will become embarassing at some point.  :(

Anyhow, my son is obsessed with screwdrivers.

'nuff said

So, obviously, I had to have a screwdriver cake for him!  Despite my best efforts, I could not find any screwdriver cakes on the internet.  I googled it.  I pinterest-ed it (is that a word?).  No luck.  Lots of cakes made in honor of a certain cocktail by the same name, but none appropriate for a little man who would soon be 2.

I had to fend for myself and I think I did pretty well.  Here’s how I made the cake:

  1. I made a roll cake.  Any roll cake will do.  I’m pretty lazy, so I went with the boxed variety I found here.
  2. Freeze your cake.  This really is important.  Cutting and icing a cake that isn’t frozen really is twice as hard.  (don’t ask how I know….ahem)
  3. Cut triangular wedges out of the sides of the roll about 1/4 of the way down the sides.  This makes the taper of the handle.
  4. Ice with your base color.  I used brown (AKA chocolate), but feel free to get creative with some food color.
  5. Pipe on the colored squares for the handle.  The red part.  I used icing in a spray can because, that’s right, I’m lazy.  But, go ahead, put on your chef hat and use a piping bag.
  6. For the screwdriver handle I simple made Rice Krispie Treats.  While the mixture was still warm, I rolled a section of the treats into a greased piece of cling wrap to make a long tube.  Flattened one end of the tube into screwdriver end.  Once cooled, I coated with white almond bark and sliver sprinkles.
  7. Scoop out a section in the middle of your roll cake before inserting your screwdriver bit into the handle.  I used a little icing to seal in in place.  You might need some toothpicks to prop up that handle if it’s too heavy.
  8. Voila

Do you love it or do you love it?  Come on, be honest, I can handle it!