Strawberry Shortcake Cake

INGREDIENTS:

Cake
1 x Box of Yellow Cake
1 x 3.5 oz box instant vanilla pudding mix
3 x eggs
1 1/2 cup milk
3/4 cup oil
1.5 tsp vanilla

Frosting
1 x 8oz block cream cheese
1/2 cup white sugar
1 cup powdered sugar
1 x 12oz whipped topping, thawed
1 tsp vanilla
1 pint fresh strawberries, finely chopped
1 bar of dark chocolate

DIRECTIONS:

1. Preheat oven to 325F. Grease and flour 3 x 9inch cake pans.

2. In a large bowl combine cake mix, pudding, eggs, milk, oil, and vanilla. Beat with an electric mixer on low speed for 1 minute until combined. Increase speed to medium and beat for 4 minutes. Pour batter into prepared pans.

3. Bake for 18-22 minutes or until toothpick inserted into cakes comes out clean. Allow to cool completely.

4. For the frosting: Beat cream cheese, white sugar, powdered sugar and vanilla until smooth. Fold in whipped topping. Allow to set in the refrigerator for several hours or overnight. Just before frosting cake, fold in crushed chopped strawberries.

5. Top with dark chocolate shavings.

6. Store in the refrigerator.

7. Eat and Enjoy! :)

Chocolate Oreo Cake

This is perfect for both kids and adults!

INGREDIENTS:

Cake
1 x Box of Triple Chocolate Fudge Cake
1 x 3.5 oz box instant chocolate pudding mix
3 x eggs
1 1/2 cup milk
3/4 cup oil
1 tsp vanilla

Frosting
1 x 8oz block cream cheese
1/2 cup white sugar
1 cup powdered sugar
1 x 12oz whipped topping, thawed
1 tsp vanilla
3/4 package oreos, crushed

DIRECTIONS:

1. Preheat oven to 325F. Grease and flour 3 x 9inch cake pans.

2. In a large bowl combine cake mix, pudding, eggs, milk, oil, and vanilla. Beat with an electric mixer on low speed for 1 minute until combined. Increase speed to medium and beat for 4 minutes. Pour batter into prepared pans.

3. Bake for 18-22 minutes or until toothpick inserted into cakes comes out clean. Allow to cool completely.

4. For the frosting: Beat cream cheese, white sugar, powdered sugar and vanilla until smooth. Fold in whipped topping. Allow to set in the refrigerator for several hours or overnight. Just before frosting cake, fold in crushed oreos.

5. Store in the refrigerator.

6. Eat and Enjoy! :)

Chocolate Chip Banana Cupcakes with Peanut Butter Frosting

I had some over-ripe bananas and decided to try to use them in something other than Banana Bread. I think for my first shot these turned out quite delicious!

INGREDIENTS:

1 x Box Double Chocolate Cake Mix
3 x Over-ripe bananas, mashed
1 x 3.5 oz box instant chocolate pudding
3/4 cup oil
1/2 cup milk
3 eggs
1 cup mini-semi-sweet chocolate chips

Peanut Butter Frosting. (Recipe Follows)

1. Preheat oven to 325F. Grease or line muffin tins.

2. Combine cake mix, bananas, pudding, oil, milk, and eggs. Beat at low speed 1 - 2 min until combined. Increase speed to medium high and beat 3 minutes.

3. Fold in chocolate chips.

4. Fill muffin tins 2/3 the way with the batter. Bake 20-25 minutes until inserted toothpick comes out clean. Allow to cool completely.

Frosting:

1/4 cup butter, softened
6 tbls cream
1.5 cup creamy peanut butter
2 cups marshmallow cream
1.5 tsp vanilla extract.

Beat butter, cream, and peanut butter until combined. Add marshmallow and vanilla. Beat until combined. Can frost immediately or allow to chill and pipe onto cupcakes.

Vanilla Chai Scones

If you like chai tea or chai tea lattes then these are the scones for you!

INGREDIENTS:
1 cup sour cream
1 tsp baking soda
4 cups all purpose flour
1 cup white sugar
2 tsp baking powder
1/4 tsp cream of tartar (on the baking aisle with the spices)
1 tsp salt
6 individual bags of spiced chai tea
1 cup cold butter
1.5 cups white chocolate chips
1 cold egg
2 tsp vanilla


DIRECTIONS:
1. Preheat oven to 350F. Grease or line a large baking sheet with parchement paper.

2. In a small bowl, combine sour cream and baking soda. Set aside.

3. In a large bowl mix together flour, white sugar, baking powder, cream of tartar, and salt. Cut tea bags and empty ingredients into mixture. Cut in butter until flour resembles course meal.

*This can be done by pulsing flour mixture and butter in a food processor, squeezing butter and flour mixture with your hands, by using a pastry cutter or two knives. Food processor or hands work the best!*

4. Stir in white chocolate chips.

5. Mix egg and vanilla into sour cream. Pour and stir in flour mixture.

6. Turn dough onto a heavily floured surface. Knead briefly. Either: Form into two mounds and cut into triangles OR roll out dough to appx .75inch thickness and cut using a cookie cutter.

7. Bake 12-15 minutes until bottom is golden brown

White Choclate Raspberry Scones

Dry? Definetly NOT! These scones are most and tasty! If you typically do not prefer raspberries...give these a try! They will surprise you! A few seconds in the microwave and they will melt in your mouth! They freeze extremely well and can be frozen before or after baking.

INGREDIENTS:

1 cup sour cream
1 tsp baking soda
4.5 cups all purpose flour
1 cup white sugar
2 tsp baking powder
1/4 tsp cream of tartar (on the baking aisle with the spices)
1 tsp salt
1 cup cold butter
1 cold egg
1 tsp vanilla
1/4 tsp almond extract (optional)
1.5 cups white chocolate chips
1.5 cups fresh raspberries cut into halves or quarters

Unsalted butter
Sugar

DIRECTIONS

1. Preheat oven to 350F. Grease or line a large baking sheet with parchement paper.

2. In a small bowl, combine sour cream and baking soda. Set aside.

3. In a large bowl mix together flour, white sugar, baking powder, cream of tartar, and salt. Cut in butter until flour resembles course meal.

BEFORE cutting in butter:

AFTER:

*This can be done by pulsing flour mixture and butter in a food processor, squeezing butter and flour mixture with your hands, by using a pastry cutter or two knives. Food processor or hands work the best!*

4. Stir in raspberries and white chocolate chips.

5. Mix egg and vanilla into sour cream. Pour and stir in flour mixture.

6. Turn dough onto a heavily floured surface. Knead briefly. Either: Form into two mounds and cut into triangles OR roll out dough to appx .75inch thickness and cut using a cookie cutter.

7. Melt unsalted butter. Brush ontop of cut dough and sprinkle with sugar.

8. Bake 12-15 minutes until bottom is golden brown.