Sweet creations you can make, enjoy and share...together.
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
3 (14 ounce) cans refrigerated sweet roll dough
2 (12 fluid ounce) cans creamy vanilla ready-to-spread frosting
1/4 cup milk
2 drops green food coloring
2 drops yellow food coloring
1 drop red food coloring
1 drop blue food coloring
1/2 cup multi-colored sprinkles
Small plastic babies
Directions
- Preheat oven to 350 degrees F Grease a baking sheet.
- Open the cans of sweet roll dough and unroll the dough from each can into 3 strands. Working on a clean surface, place 3 dough strands side by side and gather them together to make one large strand. Fold this in half, and roll slightly to make a fat log. Repeat steps with the remaining dough. Place each log on the prepared baking sheet and shape to make a ring, overlapping the ends and pinching them together to make a complete circle. Pat the dough into shape as necessary to make the ring even in size all the way around. Cover loosely with foil.
- Bake in oven until firm to the touch and golden brown, 50 to 60 minutes. Check often for doneness so the ring doesn’t over bake. Place on a wire rack and cool completely.
- Place the cake ring on a serving plate. Cut a slit along the inside of the ring and insert a small plastic baby, pushing it far enough into the cake to be hidden from view.
- Divide the frosting evenly between 4 bowls. Stir 1 tablespoon of milk into each bowl to thin the frosting. Use the frosting in one bowl to drizzle over the cooled cake. To the remaining three bowls of frosting, stir yellow food coloring into one and green into another. Stir the red and blue food colorings together with the frosting in a third bowl to make purple frosting. Drizzle the cake with yellow, green, and purple frostings in any desired pattern. Dust the cake with multi-colored sprinkles and decorate with beads, additional plastic babies, curly ribbon, and other festive trinkets.
Recipe taken from Allrecipes
January 22, 2011 – 8:43 pm
Ingredients:
1 cup butter, softened
1-1/2 cups confectioners’ sugar
1 egg
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
2 ounces semisweet chocolate, melted
FROSTING:
1 cup confectioners’ sugar
1/4 to 1/2 teaspoon almond extract
1/4 teaspoon salt
1 to 2 teaspoons milk
Red-hot candies and red sprinkles
Directions:
- In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. Divide dough in half; stir chocolate into one half. Refrigerate for 2 hours or until easy to handle.
- On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter. Place 1 in. apart on lightly greased baking sheets.
- Bake at 375° for 7-8 minutes or until lightly browned. Remove to wire racks to cool.
- For frosting, combine the sugar, extract, salt and enough milk to achieve spreading consistency. Frost chocolate cookies. Place a wooden stick on each cookie, leaving 3 in. for handle. Top each with a plain cookie. Frost tops; sprinkle with candies. Yield: 3 dozen.
Picture and recipe provided by Taste of Homes
Ingredients
