Let me start off by saying that you won’t be able to make just one batch of these. They are so yummy and easy, and they are no bake! That means they’re perfect to make in the summer when it’s hot and you don’t want to turn on your oven 😉
Cake Batter Truffles
1/2 cup unsalted butter – softened
1/2 cup sugar
1 tsp. vanilla
1.5 cups flour
1/8 tsp. salt
1 cup yellow cake mix (dry)
3 tbsp. milk (you can add more if you need to, in order to get the right consistency)
Cake Batter Truffle Coating
16 oz. white dipping chocolate (I used melted white choc. chips but you could use almond bark too)
In a large bowl, beat together butter and sugar until combined.
Add in the vanilla.
Add the flour, salt, and cake mix.
Add in the milk and stir to combine.
Stir in sprinkles of your choice (you could add different colored sprinkles for each holiday!).
Mixing cake batter truffles
Line a baking sheet with waxed paper or parchment paper.
Roll dough into one inch balls, place on cookie sheet, and place in the fridge for 15 minutes or until firm.
While dough is chilling, melt the white chocolate in 30 second intervals in the microwave, stirring in between each interval (this prevents the chocolate from burning…we don’t want to waste any of it!) 😛
Using a fork, slotted spoon, or whatever you find easiest to coat the truffles, dip each truffle into the melted chocolate, tapping the fork to shake off any excess chocolate.
Put each truffle back on the baking sheet, shake some sprinkles on top, and place the baking sheet back in the fridge for the chocolate to set.
Keep the truffles in the fridge until ready to serve.
Thanks to chef in training for the awesome recipe idea! 🙂
Oh boy, where do I begin with these? It was a random Saturday, and we wanted to make something different for breakfast. We decided to change up the regular pancake recipe. These ended up being very yummy…the rootbeer flavor wasn’t too strong, so feel free to add to your desired taste!
Rootbeer Chocolate Chip Pancakes
favorite brand of pancake mix
Make pancake mix according to package directions.
Add a 1/2 tsp of rootbeer extract to the batter (or more if you want a stronger taste)
Add 1/4 tsp vanilla extract.
Mix in desired amount of chocolate chips.
Rootbeer Chocolate Chip Pancakes
What a perfect introduction to spring – Cotton Candy Cupcakes! Don’t they just make you think of carnivals and the stress free days of being a kid? That fluffy, melt in your mouth goodness. These were a big hit. And it didn’t hurt that there was extra cotton candy to consume either 😉 I got the inspiration for these cupcakes from CakeSpy. She has lots of unique and drool worthy recipes on her site. Check it out! Here is my variation.
Cotton Candy Cupcakes
(makes 24 cupcakes)
1 cup unsalted butter
2 cups sugar
1 1/4 tsp vanilla extract
3 cups sifted cake flour
1 tbsp baking powder
1/2 tsp salt
1 cup milk
Preheat oven to 350°.
Line baking tin with cupcake liners.
Cream butter until light and fluffy.
Add sugar and continue to cream.
Gradually add vanilla and eggs.
Mix together dry ingredients in a separate bowl.
Mix in the dry ingredients with the butter mixture, alternating with adding the milk.
Pour batter into tins, about 3/4 full.
Bake 20-25 minutes, until golden brown on top.
Let cool before frosting.
I used regular canned frosting to save time, and tinted it with neon blue food coloring. It was such a cool color, and contrasted nicely with the bubblegum pink cupcake liners that I used. Then I topped off each cupcake with a poof of cotton candy. It was immediate melt in your mouth deliciousness!!! 🙂
***TIP*** Wait to put the cotton candy on top until you’re ready to serve the cupcakes, otherwise the cotton candy will dissolve away and it won’t be as pretty OR as fun to eat 🙂
This one will be short and simple. Both my husband and I love shrimp. I love shrimp cocktail, he loves shrimp in wine sauce, we LOVE shrimp and steak fondue. That’s one of our favorite meals! Another that we’ve recently added to the list of favorites is Shrimp Fettuccine Alfredo. It was so simple to make and tastes so yummy!
Cook 8 oz. fettuccine according to package directions. Drain and set aside.
We used bottled Alfredo Sauce, rather than making our own. Heat desired amount in a large saucepan.
Once heated, stir in the pasta and 12 oz. cooked medium shrimp.
Heat through and add a sprinkling of parmesan cheese for extra flavor.
Sprinkle some basil on top to complete the dish.
This post follows along nicely with my Lemon Creme Cupcakes 🙂 I made these during the spring, and they definitely had that tart key lime flavor. They had a nice key lime glaze on top, topped with a powdered sugar key lime cookie, which gave them the little extra kick of sweetness too. I also used brightly colored cupcake wrappers, which made them even more fun, standing out against the neon green color of the cupcakes. What perfect timing to post about nice sunny springtime – while being snowed in for the 4th day in a row due to Blizzard Nemo! This is another Betty Crocker recipe by the way.
Key Lime Cupcakes
(makes about 24)
1 box lemon cake mix w/ pudding in the mix
1 box lime flavored jello (4 serving size)
3/4 cup water
1/3 c. key lime juice
1/3 c. veg. oil
drops of green food coloring to desired shade of green
Heat oven to 350° and add baking cups to the muffin tin.
In a large bowl, beat the cake mix and jello and then add the remaining ingredients.
Divide batter among the cups, filling about 2/3 full.
Bake 17-22 minutes or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes then remove to wire rack.
Using a toothpick, pierce the top of the cupcakes in multiple places (this is for when you put the glaze on top).
1 c. powdered sugar
2 to 2 1/2 tbsp key lime juice
In a small bowl, mix the powdered sugar and key lime juice until smooth and thin enough to drizzle.
Drizzle and spread the glaze over the tops of the cupcakes while they are still warm.
Allow to cool completely before frosting.
1 package 8 oz. cream cheese – softened
1/4 c. butter or margarine – softened
1 tsp vanilla extract
3 1/2 c. powdered sugar
In a large bowl, beat the cream cheese and butter on medium speed until light and fluffy.
Add in vanilla and powdered sugar and mix until light and fluffy.
Frost cupcakes as desired.
Top with key lime cookies if you have them (this is optional).
I offered to bake a special treat for a good friend’s daughter’s birthday party. She had a “Tea Party” for kids…it was such a cute idea! I made Lemon Creme Cupcakes and they were quite tasty. I’m not a huge fan of lemon, but these were light and sweet. The recipe comes from Betty Crocker.
Lemon Creme Cupcakes
(makes about 24)
1 box Betty Crocker yellow or lemon cake mix
ingredients called for on the box
Bake cupcakes as instructed.
Cool in pan for 10 minutes then remove to wire racks and cool completely.
For the filling, use the rounded handle end of a wooden spoon to make an indentation about halfway through the cupcake. You can wiggle or twist the handle to do so, or use a parer to carve and scoop out a little hole.
In a small bowl, mix 3/4 cup whipped vanilla frosting with 1/2 cup marshmallow creme.
Put this mixture into a ziploc bag and seal it.
Cut off one of the bottom corner tips and use this makeshift frosting bag to fill the cupcake holes.
For the frosting, in a medium bowl, stir together 1 container of buttercream frosting, 2 tsp lemon peel, and 4 tsp lemon juice. Frost cupcakes as desired. Decorate with sprinkles of choice 🙂
Here is another very versatile recipe that you can make with basic ingredients in your kitchen. This was another recipe created using the extra spinach and swiss cheese that we had in the fridge. They were so yummy! I pretty much love any type of quesadilla, but these were even more enticing because they had spinach in them! That means they’re healthier 😉
- Heat up your quesadilla maker or heat a skillet if you’re cooking them on the stove.
- Put one flour tortilla on and top with shredded swiss cheese, cooked & diced bacon, and cleaned spinach leaves.
- Put the other flour tortilla on top and grill until lightly browned (if cooking on a skillet, cook until browned on the bottom, then flip and cook until the other side is lightly browned).
- Cut into slices or wedges and serve with sour cream if desired. Enjoy!
- Tuna Spinach Swiss Wraps (theoptimisticbaker.com)
Many times when I am trying to decide what to make for lunch or dinner, I will look to see what’s available and come up with a new meal! This time we had leftover flour tortillas and spinach. I looked around to see what could go well with those and decided to make some tuna and sprinkle on some shredded swiss cheese. These wraps were so good! And the ingredients are so versatile that you can use them to make many different meals.
– Drain the tuna and mix with a little mayo.
– Spread the tuna evenly in the center of your tortilla wrap.
– Top with a few leaves of rinsed baby spinach.
– Sprinkle some shredded swiss cheese on top.
– Gently fold in the top and bottom of your wrap and then roll from one side to the other to wrap it up.
Here is the recipe for the potatoes that we serve with our Linguine w/ Zucchini Sauce meal. You will want to eat these potatoes right off the tray, and there will be none leftover. They are “lick your fingers clean” delicious!
6 medium baking potatoes
1/3 cup butter – melted
1 clove garlic – minced
1/4 cup grated Parmesan cheese
1/2 tsp Italian seasoning
1/4 tsp salt
1/8 tsp black pepper
Line a baking sheet with foil and set aside.
Scrub each potato clean and cut each into 8 wedges.
In a large bowl, stir together butter, garlic, Parmesan, and seasonings.
Add the potato wedges and stir until coated.
Place wedges on baking sheet and bake, uncovered, at 425° for about 30 minutes.
I think I’m going to go bake some of these right now, as there are some leftover potatoes waiting to be used…now I’m excited 🙂
(recipe from Better Homes and Gardens New Cookbook)
I first made this recipe in August of last year. We are always trying to find tasty ways to add more veggies to our meals. This meal is super yummy and it doesn’t have a strong zucchini taste. It’s also pretty simple to make. The only part that takes more time is shredding the zucchini. So whether you love zucchini or not, give this one a try! We keep going back to it – so we know it’s a keeper!
1 lb linguine
2 tbsp extra virgin olive oil
3 cloves garlic – thinly sliced
2 lbs zucchini – coarsely shredded
1/2 tsp salt
1/8 tsp black pepper
1 cup shredded sharp cheddar cheese (4 oz)
1/2 cup Alfredo sauce (we used Ragu)
Cook pasta. Drain and keep warm.
In a large skillet, heat oil over medium heat.
Add garlic and cook, stirring, about 30 seconds or until lightly browned. (It browns quickly, so keep your eye on it so it doesn’t get over done!)
Increase heat to high and stir in the zucchini, salt, and pepper.
Cook, stirring often, about 3 minutes or until tender.
Add the cheese and Alfredo sauce and stir until melted and heated through.
Transfer to a large bowl and toss with the pasta.
Enjoy! (We served ours with Parmesan Potatoes….BEST potatoes we’ve ever had. Recipe is the next to be posted. You will WANT to make them and eat them on their own. They’re that good.)
How do you incorporate veggies into your meals? 🙂
(recipe from Family Circle Cookbook)