1 box of vanilla cake mix
1/3 cup veggie oil
1 1/2 cups water
3.4 cup finely chipped pecans
20 soft caramel candies
1/2 cup heavy cream
Heat oven to 350 degrees. Coat 2 round cake pans with cooking spray (I only had 1 so baked the cakes back to back).
Mix cake mix and eggs, oil and water. Add pecans and bake for 24-29 minutes. Cool 10 min. then remove from pan and let the cakes completely cool.
While the cake is cooling melt the caramels in a pan with the cream. Then poke large holes into the cake and pour the caramel over it. Let the cake sit for 1 hour
8 oz cream cheese softened
1/2 cup unsalted butter soft
1 box of powered sugar
1 tsp. vanilla extract
1 cup pecans
Mix all but pecans together. Ice cake and add pecans around the edges. Refrigerate at least 1 hour before serving.
I named these Naughty Cookies because they taste too good not to be naughty! They are so simple and a big hit.
1 box of peanut butter cookie dough or you can use a recipe you have
1 package of peanut butter cups
1 mini muffin tin
Mix peanut butter dough. Spray a mini muffin pan and press a 1 inch ball of dough in the bottom and up the sides of each cup. Bake for 10-12 minutes. While still warm place one peanut butter cup into each cup holder. Wait until they are cool and remove and place on a cooling rack.
Makes 36 cookies
Cupcakes are so popular now. Have you been to a wedding yet where there is no cake and just cupcakes? We went to one last month, such a clever idea, and of course economical which is what we are all about here.
My friend Amy had a baking craving over the weekend and made two different types. I thought I would share them with you!
Oreo Surprise Cupcakes (pictured above)
HEAT oven to 350°F.
PREPARE cake batter as directed on package. Mix cream cheese, egg and sugar until well blended.
SPOON half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter.
BAKE 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
FROST with cream cheese frosting. Top with remaining cookies. Frosted cupcakes can be stored in refrigerator up to 3 days.
Lemon Cheesecake Cupcakes
Betty Crocker Butter Cream Frosting
HEAT oven to 350ºF.
BEAT first 5 ingredients in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.
BAKE 21 to 24 min. or until toothpick inserted in
centers comes out clean. Cool in pans 10 min.; remove to wire racks.
In : Recipes
blog comments powered by Disqus