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 .



Jolly Rancher’s Blue raspberry watermelon frosting



This is a very special frosting. It’s 
 “can get the kids to do anything frosting”.
And it works people.
 It’s the combo of jolly rancher’s candy and the crazy coloring . 
Oh, and it taste sooo goood.










Ingredients

1 1/2 tablespoon of Jolly rancher’s watermelon topping
15-25  Blue raspberry and watermelon jolly rancher’s candy
2 cups – unsalted butter, softened
4 cups – Domino┬« Confectioners Sugar
2 teaspoons – vanilla extract
2 tablespoons – water
2 tablespoons of Jolly Rancher’s Blue raspberry topping



1. In a bowl, blend butter until smooth, slowly add powder sugar      until combined. Add vanilla and water and mix at low speed for 1    minute.

2. Slowly add blueberry topping and watermelon topping, and beat    until smooth. Set aside.

3.Remove wrappers from candies and place blue and watermelon  candies in separate large plastic ziplock bags. With a rolling pin  crush candies into chunks.

4. Frost cupcakes and place crushed chunks of candies on top of 
   cupcakes. Serve when ready.   

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Funfetti cake mix donuts with pink frosting

This is one of my favorite party treats for the kids. I will be making these little treats for the holiday  weekend. Tomorrow will be something special for the adults. And Friday will be another treat for the kids.

Also, in a couple of  weeks I will be doing Oreo cookie week, 

come back and check it out please.

Make: 2  6- cavity donut  pan
Bake: 8-12  mins
Prep. Time: 20 . mins



Ingredients 

1 box of Funfetti cake  mix

1 egg
3/4 cup of milk

1 or 2 container of pink frosting
Extra red & blue sprinkles 




1.preheat oven at 375. Lightly spray donut pan.
2. Follow box directions, and add milk, and egg. Pour in donut  pan and bake for 8- 12 mins, take out and cool.
3.Once donuts have cool place them on parchment paper and set aside.
4.Spoon frosting in a microwave bowl and cook on high for 20-25 seconds.
5.Pour frosting over donuts and let it sit for a few mins then sprinkle sprinkles over donuts and let sit before serving.






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Father’s day: Mini whiskey devil food cake and french vanilla cake with vanilla frosting

Happy Father’s Day !
To I’m making something that my daddy and would mommy loved. I was really sick on mother’s day so this is a special tribute two the both of them cause there not here with me and my family.

For my father: Whiskey devil food cake with vanilla frosting
For my mother: French vanilla cake with a Vanilla frosting.
Makes: 12 ramekins each batter
Prep: 10 mins each batter

Ingredients

Vanilla  frosting


Prep Time: 15 minutes
Cook Time: 40 minutes


1 cup (2 sticks) butter, softened

1 tablespoon Pure vanilla extract

1 box (16 ounces) confectioners’ sugar

2 tablespoons milk


 Beat butter and vanilla in large until light and fluffy.

 Gradually add confectioners’ sugar, beating well after

 each addition and scraping sides and bottom of bowl

 frequently. Add milk; beat until light and fluffy. Frost

 top of cake with frosting.


French vanilla cake
2/ 1/2 cups of flour
tablespoon of  baking powder
1 teaspoon of salt
1 cup of butter {2 sticks }
1 1/2 cups of sugar
2 tablespoons of pure vanilla
4 eggs
3/4 cup of milk


Beat butter in large bowl with mixer on med speed for 30 seconds
or until softened. Add sugar and vanilla, beat until light and fluffy, scraping down sides of bowl. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on med. low speed just until mixed.
Pour into ramekins and bake for 12-15 mins. Take out and cool. 


Devil food cake

  • 2 tablespoons butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup hot water
  • 1-1/4 cups sugar
  • egg whites
  • 1/4 cup water
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3/4 cup of whiskey







In a bowl, beat with mixer, butter and sugar until , for about 2-3 mins. Add eggs, one at a time, beating after each egg. Next mix in flour, cocoa, baking soda, vanilla and salt, Slowly add whiskey. Add to creamed mixture alternately with butter. Then add water and mix well. Pour batter in lightly sprayed pan. Bake for 12-15  mins or until toothpick comes out clean. Gently remove cakes from ramekins, place on cutting block.{ you need something to catch icing}
Take about 2 cups of frosting and zap in in microwave for 25 seconds. Take one of  and place flat side down on  cake.
 Repeat this until all cakes have been stack. Then pour icing
over the stacked cake, and let set before serving


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.

Marshmallow cotton candy Frosting

Sunday night treats: Marshmallow cotton candy frosting

My niece is a candy addict like me, so  she ask me to make cotton candy frosting for her little party. She was so serious about me making it her way, with Duncan hines creations and marshmallow fluff.  So, together we made a delicious vanilla frosting and Duncan hines frosting creations. You can also just buy duncan hines frosting and mix it with the cotton candy creations. But, I love kitchen with my family.


As you see my niece ran the post today. She kid approved it.




Ingredients
2 cups of powdered sugar
2 tablespoons of butter softened
2 tablespoons of milk
1/2 teaspoon of vanilla extract
3 tablespoons of marshmallow fluff
1 or 2 pack of Duncan hines cotton candy{ Depending on how light or dark you want it. I used 1 1/2 packs }
  

Instructions 
1. In a bowl , combine the sugar, butter , milk and vanilla. Beat
on med. high until smooth and fluffy.

3.Then add 3 tablespoons of marshmallow fluff.

2. Add 1 or 2 of the cotton candy mixture on slow speed, until its all mix together. Frosted the cupcakes and you are done.

See my delicious Vanilla cupcakes  to go with this recipe.
Add any kind of decoration you like.

Devil’s Food Cake with chocolate cream cheese frosting

I was going to post this recipe for my Sunday night dessert but I was so busy yesterday I total forgot forgive me. Anyway, this recipe came to me one day when my sister ask me if I could
try and dupe the Entenmann’s fudge cake for a party. So I  did try and recreate it for her but, I didn’t have
the ingredients because I forgot them at my house. { I was having a serious bay day }
So, I took what she had and created this light texture Devil’s food cake With Chocolate cream cheese frosting that’s so creamy and rich.   Everyone loved it .I hope you try it . Check it out .

Devil food cake

  • 2 tablespoons butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup hot water
  • 1-1/4 cups sugar
  • 3 egg whites
  • 1/4 cup water
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract



pan size: 9 x 13 pan
In a bowl, beat butter and sugar until crumbly, for about 2-3 mins. Add eggs, one at a time, beating after each egg. Next mix in flour, cocoa, baking soda, vanilla and salt. Add to creamed mixture alternately with butter. Then add water and mix well. Pour batter in lightly sprayed pan.
Bake for 25-30 mins or until toothpick comes out clean.



Chocolate cream cheese frosting

1/4 cup of butter
8 ounces of cream cheese softened
3 squares of unsweetened chocolate melted
dash of salt
3 cups of powdered sugar
1/3 cup of half-and-half
1 teaspoon of vanilla extract


Cream together the butter and cream cheese, add melted chocolate, salt, shifted powdered sugar, half-and- half and vanilla. Beat until smooth and spreadable.

{Opt.For the next step I melted 1/2 cup of white chocolate chips and made a zig zag effect on top of cream cheese frosting.}