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Tuesday, April 29, 2014

Strawberry Tart


This classic French dessert features luscious pastry cream topped with a layer of sweet strawberries. Enhance the flavor of your tart by adding a teaspoon of rose or orange flower water to the cream.


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 1/3 cup cold butter or margarine, cut up 
  • 2 tablespoons cold shortening
  • 3 tablespoons cold water 
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 2 cups half-and-half
  • 5 egg yolks 
  • 1 teaspoon rose water or orange-flower water (optional)
  • 3 tablespoons butter or margarine 
  • 1 teaspoon vanilla extract
  • 1 quart fresh strawberries, sliced 
  • Garnish: fresh mint sprig


  1. Pulse first 3 ingredients in a blender or food processor 3 or 4 times or until combined.
  2. Add 1/3 cup butter and shortening; pulse 5 or 6 times or until crumbly. With blender or processor running, gradually add 3 tablespoons water, and process until dough forms a ball and leaves sides of bowl, adding more water if necessary. Wrap dough in plastic wrap, and chill 1 hour.
  3. Roll dough to 1/8-inch thickness on a lightly floured surface. Press into bottom and up sides of a 9-inch tart pan. Line dough with parchment paper; fill with pie weights or dried beans.
  4. Bake at 425° for 15 minutes. Remove weights and parchment paper, and bake 3 more minutes.
  5. Combine 1/2 cup sugar and cornstarch in a medium saucepan.
  6. Whisk together half-and-half, egg yolks, and, if desired, rose water. Gradually whisk half-and-half mixture into sugar mixture in saucepan over medium heat. Bring to a boil, and cook, whisking constantly, 1 minute. Remove mixture from heat.
  7. Stir in 3 tablespoons butter and vanilla; cover and chill at least 4 hours. Spoon into prepared pastry shell; top with strawberry slices, and serve immediately. Garnish, if desired.

Strawberry-Buttermilk Sherbet


Blend buttermilk with your choice of fresh or frozen strawberries to create this creamy springtime treat. This simple recipe only takes 15 minutes to prep before going into the ice cream maker.


  • 2 cups fresh strawberries* 
  • 2 cups buttermilk
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • Garnish: fresh mint sprigs

  1. 1. Process strawberries in a food processor or blender 30 seconds or until smooth, stopping to scrape down sides. Pour strawberry puree through a fine wire-mesh strainer into a large bowl, pressing with back of a spoon. Discard solids. Add buttermilk, sugar, and vanilla to puree; stir until well blended. Cover and chill 1 hour.
  2. 2. Pour strawberry mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Garnish, if desired.
  3. *1 (16-oz.) package frozen strawberries, thawed, may be substituted.

Source: MAY 2008

Stuffed Apples Made Into A Pie


4 Whole Apples
1 Heaping tsp Cinnamon
Pinch of Nutmeg (about 1/8th tsp)
1/4 Cup Sugar
1 T. Brown Sugar
4 Pats of Butter
1 Pie Crust (Homemade or Store Bought)


Preheat oven to 350 degrees. 

Slice the top off of the apple, remove core but do not cut through the bottom of the apple. Use a melon baller and remove the fruit from inside if the apple leaving 1/2 inch remaining around the inside of the apple.

Put apple pieces in a bowl as you scoop the pieces out, remove seeds and dice into 1/4/ to 1/2 inch pieces.

In a small bowl combine the cinnamon, nutmeg and sugars. Pour this mixture over the diced or chopped apples, mixing well. Let this mixture set while you prepare your crust for the tops of the apples.
Fill each hollowed apple with the spiced apple mixture and top with a small pat of butter.

Cut pie dough into 1/2 inch strips, enough to cover the top of each apple with 1/2 inch hanging over top of apples. Weave the strips into a lattice pattern.

When you have filled the apple, you can pick up the lattice pie crust very easy without making a mess or stretching the dough.  Cover lattice crust with aluminum foil and bake 30 minutes. Remove foil and bake 10-12 minutes or until crust is golden brown.

You are now ready to put prepared apples into the refrigerator for later baking or they can be put directly into the oven.


If you plan on making these ahead of time and not baking them immediately, add a slightly rounded teaspoon of  flour to the mixture to help thicken the apple pieces.

To Bake: Place the apples in a small 8"x8" pan.  Add a small amount of water to the bottom of the pan (About 1/2 cup) Cover the tops with foil and bake 30 minutes, Remove foil and bake 10-12 minutes or until crust is golden brown.

Top with sharp Cheddar cheese or cool whip or vanilla ice cream and serve.


Mini Apple Pies

Muffin Tin Apple Pies
How delicious are these mini muffin tin apple pies!


8 Cups of Apples Cubed or Diced 1/2 inch pieces
12 tablespoons of flour
1 1/2c of sugar
4 heaping teaspoons of cinnamon
1/4-1/2 teaspoon of nutmeg
4 tablespoons of chilled butter cut into 24 equal portions.
2 boxes of Pillsbury pie crusts (four chilled NOT frozen crusts)
2 Muffin Tins


This recipe makes 24 mini pies but you could easily halve it to make 12.
 Start by cutting up eight cups of apples into small 1/2in bits.
Mix the apples with:

12 tablespoons of flour
1 1/2c of sugar
4 heaping teaspoons of cinnamon
1/4-1/2 teaspoon of nutmeg (depending on how much you like could also leave it out)

You will also need:

4 tablespoons of chilled butter cut into 24 equal portions.
2 boxes of Pillsbury pie crusts (four chilled NOT frozen crusts)
 Make sure you stir everything around getting the apples nice and coated.
Unroll your first pie crust and cut several circles out.   Continue this until you have enough crusts. I found that a wide mouth mason jar ring worked perfectly.
Line each cup of your muffin tin with a tiny pie crust.

I found that pinching the edge of the dough around the top edge of the tin and making a hammock of sorts worked really well.  You can then gently fill the crusts with your apple mixture and push the crusts down the rest of the way.
 You should be able to fill until slightly mounded.
 Then take your equally divided butter...
 and put a dab on each pie.
 Cover as desired with left over dough.  Brush with melted butter and bake at 400 for 18 to 22 minutes.  I started checking in on mine at 10 minutes and checked every two until they were perfect.


Butterfly Cakes

Ultimate Grilled Cheese And Ham Panini With Parsnip Fries

Ultimate Grilled Cheese and Ham Panini with Parsnip Fries

  • 1  16  ounce loaf unsliced ciabatta or Italian bread or 8 slices French, sourdough, multigrain or oatmeal bread, sliced 1/2 to 3/4-inch thick
  • 1/2  cup chutney (you choose the flavor)
  • 3   ounces thinly sliced Fontina, Jarlsberg, Gruyere or Swiss cheese
  • 8   ounces thinly sliced cooked ham
  • 1   small Bosc or Anjou pear or 1 small apple, cored and thinly sliced
  • 1   cup fresh baby arugula or spinach
  • 3   ounces thinly sliced Gouda, Edam, Muenster or provolone cheese
  • 2 - 3   tablespoons butter, softened, or olive oilsee savings
  • Parsnip Fries (recipe follows) or potato chips (optional)
    Parsnip Fries:
    • 4   medium parsnips
    •  vegetable oil
    •  kosher salt


1. If using bread loaf, carefully trim off and discard the top crust of the bread to make a flat surface, if necessary. Turn bread over; trim off and discard bottom crust, if necessary. Cut remaining bread loaf in half horizontally to form two 1/2-inch-thick slices.
2. Preheat an electric sandwich press, a covered indoor grill, a grill pan or a 12-inch skillet over medium-low heat for 1 to 2 minutes.
3. If needed, snip any large pieces of chutney. Spread chutney on one side of each slice of bread. Place the Fontina cheese on half of the loaf or on 4 of the bread slices. Top with ham, pear, arugula, the Gouda cheese and the other half of bread loaf or remaining slices. Spread both sides of loaf or sandwiches evenly with butter or brush with oil. Cut loaf crosswise into four sandwiches.
4. Place sandwiches (two at a time, if necessary) in the sandwich press or indoor grill. Cover and cook for 6 to 8 minutes or until bread is toasted and cheese melts. (If using a grill pan or skillet, place sandwiches in pan. Weight sandwiches down with a heavy skillet or a pie plate containing a can of vegetables. Cook until bread is lightly toasted. Using hot pads, carefully remove top skillet. Turn sandwiches over, weight down, and cook until bread is toasted and cheese melts.) If you like, serve sandwiches with Parsnip Fries or potato chips. 
Makes: 4 sandwiches.

Parsnip Fries:
1. Peel parsnips; cut into 1/8-inch thick lengthwise slices using a mandolin slicer or cut by hand. Place parsnip slices in a large bowl of ice water; let soak for 10 minutes. Drain parsnips and thoroughly; pat dry with paper towels. In a 3-quart saucepan or an electric deep-fat fryer, heat 2 inches of vegetable or peanut oil to 375 degrees F. Fry parsnips, one-fourth at a time, about 1 to 2 minutes or until golden brown and crisp. Remove parsnips from the hot oil using a slotted spoon; drain on paper towels. Sprinkle with kosher salt. Transfer parsnips to a wire rack set on a baking sheet, arranging them in a single layer. Keep warm in a 300 degree F oven. Makes 3 cups.


Lemon Basil Palmiers


  • 1/2 cup sugar, divided
  • Zest of 1 lemon
  • 1/4 tsp. dried basil leaves
  • 2 sheet frozen puff pastry, thawed

  1. In a small bowl, combine half the sugar (1/4 cup) with the lemon zest and basil. Stir thoroughly with a fork until evenly combined.
  2. Sprinkle a cutting board or other work surface with the remaining sugar (1/4 cup). Place the sheet of thawed puff pastry on top of the sugar and roll it out into an approximately 9” x 11” rectangle.
  3. Sprinkle the top of the dough evenly with the sugar, lemon zest, and basil mixture.
  4. Starting from a long edge, gently fold the dough toward the center. Repeat from the opposite side. Fold the dough toward the center one additional time on each side.
  5. Wrap the dough in plastic wrap or waxed paper and place it in the freezer for about 20 minutes until firm but not frozen. Do not discard the sugar left on your board. You’ll need it later in the process.
  6. Preheat the oven to 375 degrees. Prepare a baking sheet by lining with parchment paper.
  7. Working quickly so that the dough remains as cold as possible, cut crosswise slices about 1/2” thick. Dip each cut side into the remaining sugar left on your work surface and place the slices 2 inches apart on the prepared baking sheet.
  8. Bake for 12 to 17 minutes or until the bottom sides of each palmier are deeply golden. Carefully flip each palmier using a spatula and bake until crisp, about 5 more minutes.
  9. Transfer the palmiers to a wire rack to cool completely.


Fried Cheerios

Fried Cheerios. Photo by Pumpkie


3/4 cup butter
4 cups Cheerios toasted oat cereal
salt (We use a lot)


1. melt butter in a frying pan.
2. add cheerios and brown stirring to coat cheerios. Cheerios should be browned but dry not soggy. You should let them fry up and get crispy.
3. then salt as you would when making popcorn.


Thursday, April 24, 2014

Early Bird Nest


  • ½ cup light blue melting chocolate wafers
  • ¼ cup shredded coconut
  • 1 can (16 oz.) Classic Creamy Vanilla Frosting
  • 1 ½ cups chow mein noodles
  • 4 to 5 orange gummy worms
  • 1 thin pretzel stick
  • ¼ cup blue decorating sugar
  • 6 mini brown candy coated chocolates
  • 3 yellow pieces of taffy
  • 3 standard Duncan Hines chocolate cupcakes baked in white paper liners
  • 15 mini Duncan Hines chocolate cupcakes baked in white paper liners
  • Brown, black, red, and blue food coloring


  1. Line a sheet pan with wax paper. Microwave the blue candy melts, stirring frequently in a small microwave proof bowl until smooth, about 30 seconds. Spoon into a small ziplock bag.
  2. Snip a small corner from bag and pipe an outline of wings, 2 ½"x½" semi circle, fill in with remaining chocolate. Tap sheet pan lightly to smooth surface. Add a pinch of coconut to one end of each wing. Repeat to make 6 wings, making sure to alternate coconut ends . Refrigerate until set; about 5 minutes.
  3. Tint 1 cup of the frosting light blue. Spoon 1 Tbsp. of the frosting into a small freezer bag. Tint 1 Tbsp. of the frosting red and spoon into a small freezer bag. Tint 1 Tbsp. frosting black and spoon into a small freezer bag. Tint the remaining frosting light brown.
  4. Spread the light brown frosting over all but 3 of the cupcakes and the mini cupcakes. Arrange the chow mein noodles to look like twigs for the nest. Add a few worms to the nests. Snip a very small corner from the bag with the black frosting and pipe 2 black dots for eyes on the worms.
  5. Spread the blue frosting on top of the 3 remaining mini and 3 standard cupcakes. Place the decorating sugar in a small bowl and roll the edges of the standard cupcakes in sugar.
  6. Arrange the 3 large cupcakes in the center of a serving platter. Place the mini blue cupcakes on their sides on top of the cupcakes. Add some coconut as white feathers in front. Carefully peel wings from the wax paper and press onto either side of the head.
  7. Roll out each piece of taffy to a 2"x1" rectangle. Trim ¾" from both sides of each short end to make beak. Press a knife crosswise, to mark in half and fold beak at seam. Add to the top edge of the bird cupcakes as the open beak.
  8. For the bird with worm; Insert the pretzel stick 1" into the worm. Make a hole in the center of the yellow candy, large enough to fit the pretzel stick. Add the beak to the top edge of the cupcake and insert the worm with the pretzel.
  9. Snip a very small corner from the bags with the white and red frosting. Pipe a red tongue on the yellow candy. Pipe a white dot on either side of the beak and attach the brown candies. Pipe a small line for the sparkle in the eye.
  10. Arrange the mini cupcakes as the nest around the bird cupcakes.

Thursday, April 17, 2014

Holy Spumoni Cake

Crockpot Cobbler

Set it. Forget it. And return to a memorable dessert. 


1 box Decadent Chocolate Lovers cake mix
2 cans Comstock or Wilderness Country Cherry filling
1 stick of butter, melted  


Put the cherry pie filling in crockpot. Add dry cake mix. Drizzle melted butter on top and do not stir. Cook on high for 4 hours. Plate and enjoy!

Tip: Save the frosting that comes in the box for another occasion or add it to your cooked cobbler for an extra decadent dessert.
You can use a white cake mix and use 1 large can of peaches for peach cobbler, or blackberry Pie Filling for Blackberry Cobbler 


Chocolate Crusted Tart with Orange Yogurt Crème And Fresh Raspberries

Orange creme, raspberries and chocolate ~ oh my! I love chocolate and orange! I love chocolate and raspberries! Combine orange creme and raspberries in a crispy chocolate cookie crust and enjoy a scrumptiously sweet dessert!

  • 1 packet Frosting Creations Frosting Starter
  • 1 cup low fat plain greek yogurt
  • 1 package Duncan Hines® Moist Deluxe® Devil’s Food Cake Mix
  • 1/2 cup chocolate cookie crumbs or chocolate graham cracker crumbs
  • 1 large egg
  • 1/2 cup unsalted butter, melted
  • 1/2 cup raspberry spread
  • 12 oz. fresh raspberries
  • 8 small mint leaves
  • 1 packet Frosting Creations Orange Crème Flavor Mix
  1. Mix in a medium bowl,1 packet of Duncan Hines® Frosting Creations™ Orange Crème Flavor Mix, 1 can of Duncan Hines® Frosting Creations™ Frosting Starter, and Greek yogurt. Stir until evenly blended. Cover and refrigerate.
  2. Preheat oven to 375°F. Spray 8 (4") mini tart pans with removable bottom plates with cooking spray. OR 2 (9"-10") tart pans with removable bottom plates.
  3. Combine cake mix, cookie crumbs, egg, and butter in a large bowl. Stir until evenly mixed. Gently press dough into greased tart shells on the bottom and up the sides. Place foil over dough in tart shells and fill foil with pie weights or beans. Place tart shells on baking pans.
  4. Bake tart shells 7 minutes. Remove foil with pie weights and cook 5-7 additional minutes or until crispy around the edges. Transfer from oven to cooling rack. Cool 5 minutes. Carefully push bottom plate up to remove shells from pans. When shells are completely cool, fill with orange yogurt crème.
  5. Place raspberry spread in small bowl, microwave for 30 seconds to soften. Gently fold raspberries with warm raspberry spread. Spoon about 5 raspberries in the center for the orange yogurt crème. Garnish with a mint leaf. Makes: 8 tarts

Spice Substitutes


Spring Velvets

Finally! After a long winter, it’s time to celebrate the first day of spring and give you a sneak peak at our New Limited Edition Spring Velvets cake mix coming to stores near you. Have you seen it yet? 


Basketball Cake Balls

  • 1 box Duncan Hines Yellow cake mix (plus ingredients for cake)
  • 1/2 of a (16 oz) container Duncan Hines buttercream cake frosting
  • 2 packages (16 oz) Vanilla CANDIQUIK Coating
  • 6 oz Chocolate CANDIQUIK Coating
  • Orange food coloring (oil or powder based only)
  1. 1. Prepare and bake cake mix as directed on box; cool.
  2. 2. Crumble cake into a large bowl. Add frosting and mix thoroughly.
  3. 3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.
  4. 4. Melt Vanilla CandiQuik according to directions on package. Add orange food coloring until a deep orange color is established.
  5. 5. Dip cake balls in CandiQuik and place on wax paper to set.
  6. 6. Melt Chocolate CandiQuik according to directions on package. Pour into a piping bag (or plastic bag with a tiny corner snipped off) and pipe on basketball lines.
  7. TIP: If cake balls become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

Butterfly Cake

  • 1 package Classic Yellow Cake Mix
  • 1 cup water
  • ⅓ cup Vegetable Oil
  • 3 large eggs
  • 1 can Frosting Creations Frosting Starter
  • 1 packet Frosting Creations Strawberry Shortcake Flavor Mix
  • 1 can Classic Creamy Vanilla Frosting
  • mint cream filled chocolate cookies
  • black licorice
  • jelly beans
  • rainbow ribbon sour candy
  1. Preheat oven to 350°F. 325°F for Dark Coated Pans. Grease and flour 2 8” cake pan.
  2. Prepare yellow cake mix and pour cake batter into the prepared pans and bake.
  3. Bake for 26-31 minutes. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting.
  4. Cut one 8" cake in half and then cut the side panel of the Duncan Hines box to use as a template.
  5. Place the Side Panel template in the center of the cake and perpendicular to the cut in the cake. Mark the cake at this point.
  6. While holding the template score the cake on the opposite side of the template at the cake outer edge.
  7. Remove the template and cut from the outer edge to the mark made in the center. These cuts will be off centered wedges that form the butterfly’s wings.
  8. Pick one cake side and place the curved edges touching so the flat cut center is now on the outside.
  9. Separate the wedges and the shape of the butterfly becomes apparent.
  10. Frost the cake with your frosting creations strawberry shortcake flavor mix.
  11. Outline the wings of the butterfly with vanilla frosting using a sandwich bag with a ¼ inch hole cut in the corner.
  12. Decorate with cream filled cookies separated and jelly beans place black licorice in the center to form the body and finish with rainbow ribbon candy for the butterfly’s antennae.

Dump Cake

Here’s a recipe even the most beginner baker can master. Share it with someone you know who likes to keep it simple in the kitchen.


1 (20 oz.) can crushed pineapple with juice, undrained
1 can Comstock® Country Cherry
1 package Classic Yellow Cake Mix
1 cup chopped pecans or walnuts
½ cup (1 stick) butter or margarine


1. Preheat oven to 350ºF. Grease a 13"x 9" pan.
2. Dump in the can of pineapple with juice into pan. Then add the pie filling. Spread evenly.
3. Sprinkle cake mix evenly over cherry layer.
4. Sprinkle pecans over cake mix.
5. Dot with butter.
6. Bake for 50 minutes or until top is lightly browned.

Serve it warm or at room temperature. 

Hard Boiled Mini Cake Dessert

Fool your family today by serving them hard boiled eggs for dessert… then watch their faces as they peel open a mini cake!


24 Eggs
Your favorite Duncan Hines cake mix, prepared as batter


1. Tap a small hole in the bottom of each egg and allow the insides to come out. We suggest using a chopstick to help.
2. Rinse the inside of each empty eggshell.
3. Soak all the eggshells in salt water for 30 minutes.
4. Remove the eggshells from water and let them dry for about 15 minutes.
5. Using aluminum foil, create little “nests” in a cupcake pan.
6. Place an eggshell in each nest with the hole facing upwards.
7. Prepare cake batter.
8. Using a piping bag, fill each eggshell ¾ with the cake batter.
9. Bake for 13-15 minutes.
10. Use a knife to peel off any excess cake around the eggshell.
11. Cool. Peel. And enjoy!


Peanut Butter Jelly Roll Up

Put a spin on the classic PB&J for Peanut Butter Jelly Day. Roll up chocolate mousse, peanut butter and jelly in this deliciously good cake.  Not to be mistaken for the classic sandwich, this jelly roll is a sumptuous mousse wrapped in Butter Golden Cake and glazed with Creamy Home-Style Classic Chocolate Frosting.


  • 1 box Classic Butter Golden Cake Mix
  • 16 oz. milk chocolate
  • 4 oz. milk
  • 4½ cups heavy cream
  • ¼ oz. gelatin powder
  • ½ cup water
  • 3 large eggs
  • 7 tbsp. softened butter
  • ¼ cup creamy peanut butter
  • 1 can Creamy Home-Style Classic Chocolate Frosting

  1. Whip 3 cups heavy cream and 3 tbsp. sugar until the consistency of soft sour cream, Do not over whip. You can always whip it a little more later on. If you over whip the cream it turns to butter.
  2. Prepare the milk chocolate mousse. Chop the milk chocolate, melt it carefully in a microwave for 10 seconds at a time. Stir the chocolate after each heating. Reserve.
  3. Prepare Gelatin: sprinkle gelatin over ¼ cup of milk and stir in. The gelatin will soften and swell. Heat ½ cup of cream and ¼ cup of milk to a boil. Remove from the heat and stir in the softened gelatin mixture. Stir in warm melted chocolate and peanut butter. Fold the peanut butter milk chocolate mixture into the whipped cream. Refrigerate.
  4. Preheat oven to 350°F. Line your cookie sheets with parchment paper.
  5. Blend cake mix, water, softened butter and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes.
  6. Place 2 cups of batter in your cookie sheet and spread evenly. Bake until the cake springs back in the center 10 to 12 minutes. Remove from the oven and cool for 2 minutes. Place a parchment paper sheet over your jelly roll. Place another cookie sheet on top of the parchment sheet and invert your jelly roll to remove it from the cookie sheet.
  7. Once the jelly roll is cool remove the parchment paper on the top but leave the parchment on the bottom. Carefully spread 2 cups of the cooled and firm milk chocolate mousse over the entire surface. To roll: start from one long side, pick up the parchment paper and curl the cake into a roll removing the parchment as you roll. Use the parchment as a helper to prevent your fingers from poking through the cake. Roll the rolled cake in parchment and freeze 1 hour to firm up the cake and allow for easy handling.
  8. Stir the chocolate frosting. Remove the jelly roll from the freezer and place on a cookie sheet and frost the entire jelly roll with the Duncan Hines® Creamy Home-Style Classic Chocolate Frosting.
  9. Chill the glazed jelly roll and then cut the ends as pictured. Place your jelly roll on your serving platter turning the cut ends out and stand up to see your clean cuts and give the impression of a log.
  10. This cake must be refrigerated until served.


Salted Caramel S’more Brownie Bite

Small bite. Huge flavor. You won’t be able to have just one Salted Caramel S’more Brownie Bite made with our new Salted Caramel Brownie mix.

  • 1 box Salted Caramel Decadent Brownie Mix
  • 1 cup mini marshmallows
  • 1/2 cup graham cracker crumbs


  1. Preheat the oven to 350°F. Line two 24-count mini-muffin pan with baking cups.
  2. Set aside salted caramel pouch.
  3. Prepare the brownie batter as directed on the back of the box.
  4. Use a spoon and fill the baking cup half way with the brownie batter.
  5. Push 3 mini marshmallows halfway down into the center of the batter.
  6. Sprinkle graham cracker crumbs over the marshmallows.
  7. Bake until the marshmallows are puffed and light golden, 20 to 23 minutes.
  8. Cool for 20 minutes.
  9. Drizzle salted caramel pouch over brownie bites.


Double Chocolate Chewies


  • 1 package Classic Butter Recipe Fudge Cake Mix
  • 2 large eggs
  • ½ cup (1 stick) butter or margarine, melted
  • 1 (6 oz.) package semi-sweet chocolate chips
  • 1 cup chopped nuts
  • confectioner's sugar
  1. Preheat oven to 350°F. Grease 13" x 9" pan.
  2. Combine cake mix, eggs and melted butter in large bowl. Stir until thoroughly blended. (Mixture will be stiff.) Stir in chocolate chips and nuts. Press mixture evenly in greased pan.
  3. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Do not overbake. Cool completely. Cut into bars. Dust with confectioners' sugar, if desired.
  4. Makes 36 bars.


Wednesday, April 16, 2014

Pink Velvet Whoopie Pies

Does our new Pink Velvet cake mix make you say “Whoopee”?


  1. Preheat oven to 350°F.
  2. Line a cookie sheet with parchment paper.
  3. Combine cake mix, flour, eggs, vegetable oil and water in a large bowl. Mix until thoroughly blended.
  4. Use a teaspoon and scoop batter onto cookie sheet. Put no more than 12-15 per sheet, as the batter will spread.
  5. Bake 10 minutes. Let cool completely and set aside.
  6. Spread 1 teaspoon of frosting on the flat sides of half of the mini whoopie pies and top with remaining pies.


Spring Velvets Blossom Cake

A touch of lemon makes this Spring Velvets Blossom Cake bloom with flavor.

  • CAKE:
  • 1 box Spring Velvets Cake Mix
  • 1 (3.4 oz) box Lemon Instant Pudding and Pie Filling Mix, divided in half
  • 4 eggs
  • 1 ½ cups water
  • ½ cup oil
  • GLAZE:
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

  1. Preheat oven to 350°F. Grease and flour 10-inch Bundt** pan or tube pan. **Bundt is a registered trademark of Northland Aluminum Products, Inc. Minneapolis, Minnesota.
  2. Combine 2 eggs, ¾ cup water, ½ of dry pudding mix, and ¼ cup oil with first velvet cake mix.
  3. In a separate bowl, combine 2 eggs, ¾ cup water, ½ of dry pudding mix, and ¼ cup oil with second velvet cake mix.
  4. Beat each mix at medium speed with an electric mixer for 2 minutes.
  5. Pour Yellow Velvet batter into the pan.
  6. Pour Pink Velvet batter on top of the Yellow Velvet batter.
  7. Insert a butter knife halfway into the batter when all of the batter is in the pan. Swirl the batter by gently moving the knife in a circular motion around the pan.
  8. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out free of crumbs.
  9. Cool in pan for 25 minutes. Invert onto a serving plate. Cool completely.
  10. Make glaze by adding lemon juice to powdered sugar and stir until smooth. Drizzle over cake.


Bird's Nest Cupcakes

Turn your cupcakes into birds’ nests in just four easy steps. 


6 Cup Cakes
1 Chocolate Bar
1 Can of Frosting
1 Pkg. of Candy Eggs


1. Bake cupcakes using your favorite flavor cake mix and frosting.

2. Grate a chocolate bar.

3. Sprinkle the grated chocolate on to the frosted cupcakes.

4. Top with chocolate eggs. 

TIP: Put the chocolate bar in the refrigerator for 30 minutes beforehand for easy grating.


Blue Velvet Mini Shortcakes


  • I box Signature Blue Velvet Cake Mix
  • 1 Container Creamy Home-Style Cream Cheese Frosting
  • Fresh Blueberries  
  • Directions:
    1. Preheat oven to 350°F.
    2. Line 2 mini muffin pans with baking cups.
    3. Prepare the cake mix as directed on the back of the package.
    4. Fill the baking cups until 2/3 full.
    5. Bake 13-15 minutes.
    6. Cool the mini shortcakes completely.
    7. Remove the baking cups and cut the mini shortcakes in half.
    8. Spread the frosting on the bottom half of each shortcake and place fresh fruit on top of the frosting.
    9. Top with remaining half of the shortcake.
    10. Spread remaining frosting on top of the shortcake and place fresh fruit on top of the frosting.
  • Source: 

Build A Simple Fruit Trifle

Did your cake not turn out as expected? It’s not a waste! Build a simple fruit trifle in a fancy glass and everyone will be impressed.


1 box Duncan Hines French Vanilla cake mix
1 can Comstock or Wilderness Cherry Fruit Filling
1 container Cream Cheese frosting


1. Bake the cake as directed on the box. Let it cool and crumble it into bite-sized chunks.
2. Fill a glass with some cake, a few spoons of frosting and fruit filling.
3. Serve and enjoy!


Sunday, April 13, 2014

Strawberry-Lemonade Layer Cake

You can assemble this glorious cake up to two days ahead; store at room temp. Also, you can freeze cooled layers up to a month in plastic wrap and aluminum foil. The sweet-tart Strawberry-Lemonade Jam and Strawberry Frosting make for a delicious finish.

  • 1 cup butter, softened 
  • 2 cups granulated sugar 
  • 4 large eggs, separated 
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon table salt
  • 1 cup milk 
  • 1 tablespoon lemon zest 
  • 1 tablespoon fresh lemon juice 
  • Shortening
  • Strawberry-Lemonade Jam
  • Strawberry Frosting

1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating until blended after each addition.

2. Stir together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in zest and juice.

3. Beat egg whites in a large bowl at high speed until stiff peaks form. Gently stir one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 4 greased (with shortening) and floured 9-inch round cake pans.

4. Bake at 350° for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

5. Place 1 cake layer on a serving platter, and spread with about 1/2 cup Strawberry-Lemonade Jam, leaving a 1/2-inch border around edges. Spoon 1 cup Strawberry Frosting into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Top with second and third cake layers, repeating procedure with filling and frosting between each layer. Top with last cake layer, and spread remaining Strawberry Frosting on top and sides of cake.

Yield: Makes 12 servings

Strawberries And Cream Cake

We used 6 (8-inch) disposable aluminum foil cake pans, so we could fill all the pans at once. This way, if you bake the layers in batches, the second batch is ready to go in the oven as soon as the first is done.

  • 2 cups sifted cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 1/4 cups sugar, divided
  • 1/2 cup canola oil
  • 1/4 cup fresh lemon juice
  • 4 large egg yolks
  • 8 large egg whites
  • 1 teaspoon cream of tartar
  • Strawberry Jam Filling
  • Strawberry Frosting

1. Preheat oven to 350°. Stir together first 3 ingredients and 1 cup sugar in a large bowl. Make a well in center of mixture; add oil, next 2 ingredients, and 1/4 cup water. Beat at medium-high speed with an electric mixer 3 to 4 minutes or until smooth.

2. Beat egg whites and cream of tartar at medium-high speed until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 Tbsp. at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture. Spoon batter into 6 greased and floured 8-inch round cake pans.

3. Bake at 350° for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

4. Spread filling between cake layers, leaving a 1/4-inch border around edges (about 2/3 cup between each layer). Cover cake with plastic wrap, and chill 8 to 24 hours. Spread Strawberry Frosting on top and sides of cake. Chill 2 hours before serving.