Sweet creations you can make, enjoy and share...together.
Ingredients:
4 eggs
1 ¼ c vegetable oil
2 c white sugar
3 tsp vanilla extract
2 c flour
2 tsp baking soda
2 tsp baking powder
½ tsp salt
3 tsp cinnamon
3 c grated carrots
1 c chopped pecans (optional)
Frosting
½ c butter, softened
8 oz cream cheese, softened
4 c confectioner’s sugar
1 tsp vanilla extract
1 c chopped pecans
Directions:
Preheat oven to 350 degrees. Grease and flour a 9 x 13 pan
In a large bowl, beat together eggs, oil, white sugar and 3 tsp vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the oven for 40-50 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes then turn out onto a wire rack & cool completely.
To make frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 tsp vanilla. Beat until the mixture is smooth and creamy. Sprinkle chopped pecans over the frosted cooled cake.
Optional ingredients : Pineapple – coconut – raisins –
Ingredients3/4 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars
Directions
Preheat oven to 350° Cream butter and sugars in mixing bowl. Add the vanilla and eggs; mix well. Add dry ingredients flour, salt and baking soda until smooth. Stir in chopped Butterfinger. Spread into a 9×13 baking dish and bake for 25 minutes. Remove from oven and cool completely.
Butterfinger Buttercream:
Ingredients
1/2 cup butter, softened
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars
Directions
Cream the butter and shortening together until smooth. Add in powdered sugar and mix on low/medium speed. Sprinkle the top of the frosting with chopped Butterfinger.
February 22, 2012 – 7:28 pm
Ingredients:
Brownie Base:
1 box of German chocolate cake mix or dark chocolate cake mix
1/2 bottle red food coloring
1 stick butter, melted
1/4 c vegetable oil
1 egg
Cheesecake Topping:
1 (8oz) package cream creese, softened
1/4 c sugar
1 egg
1 tsp vanilla
Directions:
Preheat oven to 350 degrees
Stir the cake mix, food coloring, melted butter, oil and 1 egg together. Mixture will be very thick. Pat mixture into a greased 9×13 pan – reserve 1/3 c of the batter and set aside.
Prepare the cheesecake filling. Beat the cream cheese, egg, sugar, and vanilla with a whisk or mixer, until fluffy.
Pour the cheesecake into the pan, on top of the brownie mixture
Add a tbsp or so of water to the reserve brownie batter, and stir well. The texture should be like thick cake batter, the batter onto the cheesecake layer and swirl with a knife
Bake for 30 minutes
November 30, 2011 – 7:06 pm
Ingredients
1 (18.25 ounce) package white cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
1 (14 ounce) can coconut cream
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut
Directions
Preheat oven to 350 degrees F . Grease a 9×13 inch pan. In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9×13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut
recipe from All recipes
October 14, 2011 – 8:51 pm
Ingredients:
Shortbread Cookie dough -
1 1/4 cup all purpose flour
3 tablespoons sugar
1/2 cup butter
almond slivers
Directions:
In a mixing bowl combine flour and sugar. Cut in butter till mixture resembles fine crumbs and start to cling. Form the mixture into a ball and knead till smooth.
Then take a bit of the dough and roll out in a “tube” about the width of your finger (a little smaller but not much). Cut the tube into finger-length pieces. Use a knife to put the knuckles and an almond sliver in the nail bed. Place on an ungreased cookie sheet.
Bake at 325 for 25 to 30 minutes or till bottom just start to brown and center is set. Let cool a little before removing from cookie sheet as they will break if you do it too soon!
Ingredients:
