Carrot bundt cake with a butter rum cream cheese glaze

Fall its upon as, and it’s kinda chilly here in N.Y.C . So, enjoy this Yummy carrot bundt cake with a butter rum cream cheese glaze.

Ingredients 

Cake 

1 cup of butter
1 cup of sugar
1 cup of brown sugar
4 eggs
2 tablespoons of lemon zest
1 teaspoon of vanilla extract
2 tablespoons of olive oil 
1 tablespoon of lemon juice
3 cups of flours
2 teaspoons of baking soda
2 cups of grated carrots
1/4 teaspoon of nutmeg
1/4 teaspoon of ground cinnamon


Frosting
1/2 cup of cream cheese softened 
1/2 cup of butter
2 tablespoons of rum
3 tablespoons of  milk
6 tablespoons of water
2 cups of powdered sugar
1/2 teaspoon of cream tartar
1 teaspoon butter rum extract
Directions 

1.Preheat oven at 325. In a large bowl, cream butter and sugars together, add eggs one at a time, beating well after each addition.

2.Add lemon zest, oil, and lemon juice. Combine dry ingredients, and gradually add to wet mixture. Stir in carrots. { add raisin or nuts if you like.}

3.Spray bundt pan with oil and pour batter in pan and bake for 50-60 mins. or until toothpick comes out clean.

4.Take and cool.

5.Glaze: in a mixing bowl , beat the cream cheese, powdered sugar,
cream tartar, butter,milk, rum,water,  until smooth.

6. Mixture should be thick. Once cake has cool down a bit , pour glaze  over cake and let it drip down the sides. Let sit for a few mins and serve .



Strawberry marshmallow fluff bundt cake

 This is my ” Last minute surprise guest cake ” . Everyone has that friend who calls you and say ” hi, I’m coming over, what do you have to eat ? Well this is cake is  easy and delicious . White cake mix and some fresh strawberries . And marshmallow fluff . Yes, I always have fluff in my kitchen .



Prep 45 mins
Bake 25-35 mins
Makes about 12-16 serving


Ingredients 

1 package of white cake mix
1 cup of water 
1/2 cup of oil
1 cup of strawberries mashed
1 package of strawberry gelatin
4 egg whites 
8 oz. marshmallow fluff

Directions

1.In large bowl, combine the dry cake mix, gelatin powder, water and oil. Beat on low speed for 1 minute
or until moistened. Then beat on medium high for about 3 -5 mins.

2.In another small bowl, beat egg whites on high speed until stiff peaks form. Fold egg whites and mash strawberries into cake batter. 

3.Pour into lightly floured bundt pan. Bake for 25-30 mins or until toothpick comes out clean. Let cool
for before removing from pan.

4.Once cake has cool, remove and place on serving dish. In a microwave bowl, spoon marshmallow fluff
 in bowl and heat for 10 seconds and take out. Pour over cake in a back and forth direction and serve when  ready.

Adapted from : Taste of home.

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Golden Oreo crunch bundt cake

Day 3 of Oreo week and I’m loving . Today is a Original creation from me and my sister. It’s a take on 
Louisiana crunch cake. Without the coconut juice. It’s moist with a little crunch to it. I love the way the buttermilk , and butter, taste with the almond and butter extract . You must give it a try .
I just started a instagram acct.  for more pics go to instagram.com/tye_wc.


Prep time 15 mins
Bake time 20-27 mins
Pan size 12 cup bundt pan



Ingredients

1 1/2  cup sugar
 3 cups cake flour
 2 teaspoons baking powder 
1/2 teaspoon baking soda 
3/4 cup butter, softened 
1 1/4 cups buttermilk
1/2 teaspoon of almond extract
1 teaspoon of vanilla extract 
1 teaspoon of butter extract
2 packages of golden oreo cookies


Vanilla frosting
Frosting
1/2 cup butter softened
4-1/2 cups powdered sugar
1-1/2 teaspoons vanilla extract
5-6 tablespoon of milk
10-14 oreos

Directions


In a large bowl, cream butter until light and fluffy. Beat in the

 powdered sugar, vanilla and enough milk to achieve desired

 consistency. An set aside.




Directions

1. Preheat oven to 350°F (175°C). Lightly grease 12 cup bundt pan and Set aside .On cutting board, chop 25-30 golden Oreo oreos into chunks and set aside. Place Sugar, flour, baking powder and baking soda together in a medium bowl. Stir until well blended. Cut butter into chunks. Add to flour mixture. 

2.Mix at medium speed until mixture is crumbly in appearance (about one minute) Pour 1/4 cup buttermilk into the flour mixture. Mix at low speed until blended. Blend remaining buttermilk, egg yolks, and vanilla together in a small bowl.
.
.
3. Add 1/2 of the mixture to the flour mixture. Mix at medium high speed until well blended (about 30 to 45 seconds).
 Scrape sides of bowl. Add remaining milk mixture. Mix until well blended. Scrape sides of bowl and mix again if necessary, to remove any lumps. Fold in chopped oreos. Then pour batter in bundt pan and bake for 20-26 mins or  until  pick inserted in center comes out clean. Take out and cool for 12 mins and place on wire rack.

4.Once cake has cool, spoon frosting over bundt cake. Take the rest of the cookies and sprinkle over cake. Severe when ready.

Created by Ty.

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Mini cinnamon chocolate monkey bread {Two single serving}

I have a delicious great date night treat for two !
If you have kids then you know it’s hard to get some quality time with your love one. Set a date night, put the kids to and make this awesome treat for two.

Two delicious single servings of cinnamon chocolate monkey bread.
All you need : 1 mini bundt pan
                       1 cup of melted chocolate
                       1 package of Pillsbury cinnamon roll


That’s it simple and easy.
You can also add a little whiskey or bourbon to it to give it a special kick.


Ingredients
2 mini bundt pan
1 Pillsbury grands cinnamon roll
1 cup of melted chocolate

1. Preheat oven at 325. Spray each bundt pan with pam.
Open and separate so you have each roll individually. Cut rolls into smalls pieces, place into both mini pans .
2.Bake for 12-14 mins. Take out and let cool for a few mins.
3. Remove from pans gently and place on a chopping block.

4.Drizzle white icing {It comes with the cinnamon package} over mini monkey bread. Let it set for 4 mins.
5. Next pour melted chocolate over it. Place on serving dish and eat while still warm. Enjoy.

For special kick add 2-3 tablespoon of bourbon or whiskey and drizzle over mini treats.

Chocolate Oreo bundt cake with marshmallow fluff frosting

Sunday night dessert: Chocolate Oreo bundt cake

It’s a rainy day here in New york city, the city is upset about the knicks losting last night. Yep, again the pacers kick our butts. It really sucks, we can’t make it out of the second round. So, i’m going to eat my delicious oreo bundt cake to make me feel better. Oreo’s always make me feel better. It has the best gooey marshmallow frosting.{by the this is the easier marshmallow frosting ever !}It reminds me of my childhood. Dunking oreo’s in a delicious glass of milk. Mmmmm….. so good. 

Pan: bundt 
Preheat oven: 350
Prep. Time: 30 mins
Bake: 25-35 mins

Oreo cake

2 cups of sugar
3/4 cup of Hershey cocoa
1 cup of boiling water
1 cup of milk
2 eggs
1 3/4 cup of flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 cup of vegetable oil
2 tablespoons of vanilla extract
1 teaspoon of salt
 Oreo crushed 1 or 2 packages

Marshmallow fluff frosting
16 oz. of marshmallow fluff
1 cup of butter
1 cup of powdered sugar
teaspoon of vanilla extract



1.Preheat oven at 350
2.Crush 1- 2 packages of oreos. You want chunks not crumbs. and set aside.{Save some for the frosting.}
3.In bowl, stir together sugar, flour, cocoa , baking powder, baking soda, and salt. Add eggs, milk, oil and vanilla and blend with mixer on med speed for about 2 mins.
4. Stir in boiling water,  then add crushed oreos,  pour into bundt pan that is lightly greased. Bake for 25-35 mins or until toothpick comes out clean. Let cool.
5.Beat butter and powdered sugar until fluffy. 
6.Mix in  marshmallow fluff and vanilla by hand. 
7.You can pipe it or pour it on bundt cake.  I pour mine in pic above. I put marshmallow frosting in microwave safe bowl, and heated it for 15-20 seconds to make it easier to pour or spread. Don’t not over heat.
8.Take crushed oreo’s and sprinkle on top and serve when ready.

Orange soaked bundt cake

I came across this recipe 2 or 3 weeks ago and I had to try it. 
Poke with skewers

For the cake: 

10 oz. (2-1/4 cups) all-purpose flour; more for the
2 cups sugar 
1-1/2 tsp. baking powder 
1/2 tsp. baking soda 
6 oz. (12 Tbs.) unsalted butter, softened; more for the pan
3/4 cup canola or other mild-flavored oil (check for freshness before using) 
1-1/2 Tbs. finely minced lemon zest (from about 2 lemons) 
1 Tbs. vanilla extract 
3/4 cup strained fresh orange juice 
5 large eggs 

Heat the oven to 350°F
Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until fine crumbs form. Change to the whisk attachment. With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice. Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 minutes, scraping the sides of the bowl if necessary. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes.


For the syrup & glaze: 


1/2 cup frozen orange juice concentrate, thawed 
1 Tbs. unsalted butter, melted 
2 Tbs. dark rum 
1 cup confectioners’ sugar, divided 








To make the syrup and glazeWhile the cake bakes, whisk together in a small bowl the orange juice concentrate, butter, rum, and 1/2 cup of the confectioners’ sugar. When the cake is done, set the pan on a rack to cool for 5 minutes. With a thin skewer, poke the cake all the way through to the bottom of the pan in about 100 places. Pour 1/3 cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan. (At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.) Cover the remaining syrup with plastic and store at room temperature.

http://www.finecooking.com/recipes/orange-soaked_bundt_cake.aspx