Sweetie's Kitchen Adventures

When I saw this recipe on Pinterest, I knew, I just knew I had to try it :) and am I ever glad I did! It's good, almost like a cinnamon roll... without all the work!! Cake: 3 c. flour 1/4 tsp.salt 1 c. sugar 4 tsp. baking powder 1 1/2 c. milk 2 eggs 2 tsp. vanilla 1/2 c. butter, melted Topping: 1 c. butter, softened 1 c. brown sugar 2 Tbsp. flour 1 Tbsp. cinnamon Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes. Glaze: 2 c. powdered sugar 5 Tbsp. milk 1 tsp. vanilla While warm drizzle the glaze over the cake.

Ingredients 1 cup butter, softened 1 cup white sugar 1 cup light brown sugar 2 eggs 1 teaspoon vanilla extract 1 cup canned pumpkin 3 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 cups milk chocolate chips Directions Heat the oven to 350 degrees F. Line cookie sheet with parchment paper or silpat. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Using a mixer, beat the butter and sugars until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. . Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 minutes, or until the cookies are browned around the edges. Remove the cookies...

Oh my... how cute are these!! I cannot believe they turned out so well. My husband's aunt gave me this recipe. She actually called it a ding dong recipe, but I just couldn't resist putting those little white swirls on top! Next time I think I'll make them look like ding dongs... now where did I put that biscuit cutter??? Ingredients: 1 box milk chocolate cake mix 1 box chocolate fudge intant pudding 3 eggs 1/3 cup sour cream 1 1/4 cups water 1 can whipped vanilla frosting 3 squares chocolate almond bark 1/2 cup white chocolate chips 3 tsp shortning, divided Directions: Preheat oven to 350. Line standard size cupcake pans with liners. Mix cake mix, pudding, eggs, sour cream and water with mixer on medium speed, about 3 min, until well combined. Spoon mixture into lined pans, filling about 2/3 full. Bake 18 - 20 minutes. Remove cupcakes from pan and place on cooling rack to cool completely. Once cool, fill a pastry bag (or sandwich baggie) fit...

with Marshmallow Frosting!!! Recipe adapted from Cake Keeper Cakes by Lauren Chattman This was January's cake at the Cake Slice Bakers. My favorite part... the frosting!! I read another baker's review before I had a chance to bake mine and adjusted the ingredients to make it more marshmallowy :o). The frosting was oh so good... can I have s'more please!! (giggle) The cake itself was almost salty, If I were to make it again, I would probably decrease the salt and increase the sugar a little. Even the over sweetness of the frosting didn't balance it out. Did I mention that I wanted more frosting? Ingredients 1 cup graham cracker crumbs 1/4 cup flour 1 tsp baking powder 1/2 tsp salt 6 Tbsp butter, softened 1/4 cup sugar 1 egg 1 egg yolk 1 tsp vanilla 1/4 cup milk 1/2 cup semisweet chocolate chips Frosting 1/2 cup unsalted butter, softened 3/4 cup powdered sugar 1/2 tsp vanilla 1 cup marshmallow fluff Directions Preheat the oven to 350ºF. Grease a...

I'm a little late posting this, but it was a good cake so I wanted to include it. This recipe was the cake selected for December at the Cake Slice Bakers blog. My husband especially loved the tartness of the cake saying it cut the sweetness. I'm tellin' ya it was good! I kept going back for more... Cranberry Cake from Cake Keeper Cakes Ingredients For the streusel : 1 cup sliced almonds 2 Tablespoons unsalted butter, melted 2 Tablespoons light brown sugar, packed For the cake : 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3 large eggs 2 cups granulated sugar 3/4 cup butter, melted and cooled 1 teaspoon pure vanilla extract 1 bag (12 oz.) fresh cranberries Directions Make the streusel: Preheat the oven to 300 degrees F. Grease a 10-inch round springform pan. Combine the almonds, butter and brown sugar in a medium bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use. Make the cake: Wh...

This is the second cake for the Cake Slice Bakers Blog. The cake chosen for November is a Cinnamon Pudding Cake. I wasn't sure what to expect from this cake. The reviews thus far were not that great... but this one turned out well! I send sweets with my husband to work often and he said they would eat this up!! (That's a good thing) Ingredients For the Caramel Topping 1 cup plus 2 tbsp packed light brown sugar ¾ cup water 1 tbsp unsalted butter ½ tsp salt For the Cake 2 cups all-purpose flour 2 tsp baking powder 2½ tsp cinnamon ½ tsp salt 2 tbsp unsalted butter, softened 1 cup granulated sugar 1 cup whole milk 1 tsp vanilla extract MMMM, look at that hot caramel!!! Directions Topping Heat the oven to 350F. Spray the bottom and sides of an 8 inch square baking pan with nonstick cooking spray. Combine the brown sugar, water, butter and salt in a small saucepan and bring to a boil, whisking occasionally, then set aside to cool. Cake Combine the flour, bakin...

First, I would like to thank everyone for the wonderful compliments on this pie. The recipe was given to me by a dear friend a loooooong time ago. It is a simple recipe to make, and apparently, ahem… a forgiving recipe. Even with the help of a 2 year old! We will just pretend, with all that help… that I didn’t originally forget to add the sugar… wonder why the filling didn’t fill two pie shells… put the pies in the oven… only to realize about three minutes into the cooking time what I had done… pull the pies out… spill filling all over the inside of the door and in the bottom of my oven… pour the filling back in the bowl… add the sugar… wash the cookie sheet… refill the pie shells… and back into the oven, to end up with some very pretty and tasty pies…. see, a very forgiving recipe! And, you totally don’t have to go thru all of that. In fact, it's much easier if you remember all of the ingredients the first time :o) Ingredients: 1/2 cup buttermilk 1 stick butter, melted 2 Tbs...

Can I tell you how excited I am to have joined the Cake Slice Bakers!! The first recipe selected is appropriate for the impending fall-ish weather. (Come on Fall… come down to Texas, I can't wait for you to get here!!) And I am excited even further by the fact that I cooked my own pumpkin! (Not that you have to do that… just another one of those things I wanted to try). Anyways, this recipe is simple to throw together and delicious to boot! It goes perfect with a cup of coffee. Ingredients: 1 3/4 cups all purpose flour 1 tsp baking soda 1 tsp baking powder 1 tsp ground cinnamon 1/2 tsp salt 1/4 tsp ground cloves Pinch nutmeg 1/2 cup (1 stick) unsalted butter, softened 1 1/4 cups sugar 3 eggs 1 cup canned pumpkin puree 1 tsp vanilla extract 1/3 cup milk 1 cup semisweet chocolate chips 1 cup chopped walnuts Directions: Heat oven to 350F. Grease and flour a 9x5 inch loaf pan. Combine flour, baking powder, baking soda, cinnamon, salt, cloves and nutmeg in a medium...

Sounds a little naughty doesn't it... Mmmmm, pumpkin and cream cheese. Tiny little pumpkin cakes filled with a delectable cream cheese frosting, and to top it off they were so super easy to make! Seriously, if I knew they were that easy I would have made them the first night I read the recipe. I halved the original recipe (thank goodness) because it made A LOT!  Ingredients: For cakes 1 1/2 cups flour 1/2 tsp salt 1/2 tsp baking soda 1/2 tsp baking powder 1 Tbsp cinnamon 1/2 Tbsp ground ginger 1/2 Tbsp ground cloves 1 cup dark brown sugar 1/2 cup vegetable oil (I used canola) 1 1/2 cups pumpkin puree, slightly chilled. 1 large egg 1/2 tsp vanilla For filling 1/2 cup butter, softened 4 oz cream cheese, softened 1 1/2 cups powdered sugar 1/2 tsp vanilla Directions: Preheat oven to 350 degrees. (Can I make a confession? I never preheat my oven at the beginning of a recipe. Seriously, how long does it take to warm up?? I usually turn it on...

When I saw this recipe I just had to make them! I love nutella!! The recipe is so simple,only requiring four ingredents. Since nutella is a hazelnut spread it only makes since that the recipe would call for chopped hazelnuts, but my Wal-Mart doesn't sell them so I used slivered almonds. The recipe also says it makes 12 mini brownies, but I went a little light filling the cups and ended up with 15, which was a good thing since we had company for dinner. I found the recipe here . Ingredients: 1/2 cup nutella 1 egg 5 Tbsp flour 1/2 cup chopped hazelnuts (or almonds) Directions: Preheat oven to 350. Line 12 mini muffin tins. Mix first three ingredients and fill each cup 3/4 full. Top with chopped nuts and bake for 11 - 12 minutes. Set on a rack to cool completely.  Serve immediately or cover and store at room temperature for up to 3 days... Yeah, they would never last that long!

Another chocolate chip cookie recipe… it reminds me of a line in the movie Aladdin "another suitor for the princess". The mundane process of mixing, scooping and baking… the time consuming work that results in a good cookie, but not the perfect cookie. But… I'm gonna keep trying them until I get it right. I have this idea in my head of what the perfect cookie should be. The taste, texture, color, etc… and this one is closer than any other I've tried. It's a really good cookie; a chewy cookie which is the only thing that keeps it from being perfect. The taste - Delicious! The appearance - very appetizing!! The Texture… well, chewy... so if you like that kind of thing!! Ingredients: 3/4 cup butter, softened 1/2 cup sugar 1 cup brown sugar, packed 1 1/2 tsp vanilla 2 eggs 2 1/4 cups flour 1 tsp baking soda 3/4 tsp salt 12 oz chocolate chips parchment paper Directions: Preheat oven to 350. Beat butter and sugars at medium speed in a stand mixer unti...

I love to make goodies for my kids. I just imagine how excited their little faces will be when they see the assorted sweets and treats. So I had pretzel rods, marshmallow and chocolate, and this really cute idea... but things don't always work out the way you imagine them. The original idea was doomed from the get go... A stressful trip to the store where we forgot the dipping components... an unsuccessful attempt putting more than one sticky marshmallows on a pretzel and a crying toddler... put them all together and I had a recipe for disaster. I should have just stopped while I was ahead, but I didn't... and I'm glad! The end result of toasted marshmallow covered in sweet chocolate and a touch of graham crackers were oh so tasty, borderline addictive... and surprisingly not very messy!! Ingredients Pretzel Rods Large Marshmallows Dipping Chocolate (almond bark, candy melts, etc.) Graham Crackers, crushed Directions Line a baking sheet with parchment paper. B...

This week's theme at IHCC is Going Green... So my first though, of course, was how am I going to make green chocolate??? Well... just leave it to Nigella to have a recipe for Chocolate Lime Cheesecake!! You cant get any greener than a lime, right? Thank you Nigella!! Ingredients 7 ounces chocolate wafer cookies 1/3 cup unsalted butter, melted 1 1/2 pound cream cheese (recommended: Philadelphia) 1 cup sugar 4 whole eggs 2 egg yolks 4 limes, juiced or 3/4 cup Special equipment: spring form pan Directions Preheat oven to 350 degrees F. Place a large overlapping piece of aluminum foil over the bottom of the springform pan, and then insert pan ring over it. Fold the foil extra foil up and around the pan and place the whole thing on a second piece of foil, also folding it and pressing it securely around the pan, having a water tight covering. In a food processor, process cookies until they are crumb-like, add melted butter and continue to process. Pour crumb mixtu...

I'm so excited to finally get to participate in IHCC this week! It has been crazy busy around here, and I haven't had a chance to find a recipe, get to the store and make stuff in quite a while. The theme this week "Tea Time" and while I dont drink hot tea this recipe goes equally well with a good cup of coffee. I chose Nigella's Chocolate Croissants because well... I love chocolate... and I already had everything I needed. Ingredients 1 package butter puff pastry chocolate chips 1 egg beaten Directions Preheat the oven to 425 degrees F. Open the sheet of pastry and then cut it into 6 squares. Cut each square diagonally to give 2 triangles. Put the triangle with the wider part facing you and the point away from you. Sprinkle about half a teaspoon of chocolate chips on each triangle. Then carefully roll from that chocolate loaded end towards the point of the triangle. You should now have something resembling a straight croissant, seal it slig...

From time to time I send some of the goodies I make to work with my darling husband. One of his co-workers asked if I had ever made a peanut butter pie... and, up until now I had'nt. Believe it or not, with three kids under the age of 12 in the house we do not eat a lot of peanut butter so it is not a recipe that I would even consider. But I came across this recipe on Homesick Texan and thought I'd give it a try. Peanut Butter Pie Filling ingredients: 2 egg yolks, beaten slightly 1 1/2 cups of milk 3/4 cups of sugar 5 tablespoons of flour 1/4 teaspoon of salt 1/2 teaspoon of vanilla ¾ cup of peanut butter 1/8 teaspoon cinnamon 1/8 teaspoon cayenne Meringue ingredients: 2 egg whites 1/8 teaspoon of salt 4 tablespoons of sugar Your favorite pie crust. Directions: In a pot, whisk together the eggs, milk, sugar, flour and salt. While stirring, cook on medium heat until it bubbles and thickens, about five to 10 minutes. Remove from heat and stir in the v...

Did you know that banana pudding is not made from a box??? Because I didn't, for the first 24 years of my existence. Then one day at work (a long time ago) we had a baby shower and someone brought banana pudding... Oh, I was in love. I had to know how to make it, I had to make it so that I could eat it... any time I wanted to. I can't believe I never knew about this!?!? To answer your question... yes, I must have been living under a rock. This is not a quick recipe. You have to stand and stir but it is worth the effort, I promise! The results are amazing! Banana Pudding Ingredients Pudding 1 cup sugar 3 eggs, beaten 1 dash salt 2 tbsp cornstarch 2 cups milk 1 tsp vanilla 3-4 bananas, sliced Vanilla Wafers Sweetened Whipped Cream 1 cup whipping cream 1/4 cup sugar 1 tsp vanilla Directions Mix sugar and eggs in a saucepan, then add cornstarch, salt and milk and wisk until well combined. Bring mix to a boil over med-high heat stirring constantly until thick...

I love all things tropical. This is simple to throw together and delicious! INGREDIENTS 6oz coconut yogurt 6oz double cream 1 tablespoon coconut rum, Pariot Bay is my favorite 1 banana 2 tablespoons dark brown sugar Toasted Coconut Directions  Stir together the yogurt and cream with the rum, and whisk until slightly thickened. Slice the banana and then divide the slices between four 125ml-ramekins to form a layer at the bottom of each one. Spoon in the thickened yogurt and cream mixture, filling the ramekins equally. Sprinkle about 11/2 teaspoons of sugar over each ramekin, then wrap them in clingfilm, and place in the fridge overnight or for the day. Sprinkle with toasted coconut and enjoy!! ADDITIONAL INFO You need to make these the morning of the evening you want to eat them (or the day before, if that’s easier for you), but they take no more than 5 minutes to prepare.   Original Recipe  by Nigella Lawson

Happy Birthday to me! I saw this recipe a while back and knew I wanted to make it. Chocolate is the best stuff on earth what better day to try this rich decadent dessert. Baked Hot Chocolate Ingredients 9 ounces 60% semisweet chocolate, finely chopped 6 tablespoons (3 ounces) unsalted butter, cut into cubes 4 large eggs 1/4 cup granulated sugar Whipped cream Directions: 1. Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Arrange ovenproof coffee cups or mugs or 8-ounce ramekins in a baking or roasting pan. 2. Place the chocolate and butter in the top of a double boiler set over gently simmering water, and whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from the heat and set aside. 3. Stir the eggs and sugar together in the bowl of a stand mixer then set over the simmering water and stir until warm to the touch. Place the bowl on the stand mixer and, using the whisk attachment, beat for 3 to 5 minute...

How do you say love in Italian because this recipe deserves that kind of description. The smooth creamy texture of the mascarpone cheese flavored with a good espresso and Irish Cream... and then topped with a decadent dark cocoa powder. It is good! I love Tiramisu. Let me confess my love for Tiramisu. (Gasp) oh I can't find the words. I love it so much; I order it every chance I get. But I can tell you that Nigella got it right!! Her recipe for Irish Cream Tiramisu is absolutely heavenly, and it is as good as any I've had. But, how can you go wrong with Irish Cream, right? I'm rather impatient so I made this a little earlier in the day and them enjoyed it after dinner rather than waiting overnight per the instructions... and then I enjoyed it the next day... and I think I'll finish it up tonight. Yes people, it's that good! INGREDIENTS 1 1/2 cups espresso coffee 1 cup Baileys cream liqueur, separated 2 x 200g packets Savoiardi (Italian lady finger) biscuits 2 ...

I know it's not Saturday... but I'm posting a sweet. Yep, I cheated. I didn't stick to my plan but I just couldn't help myself. I was searching for a link to another recipe that a friend recommended when I found this. This is a recipe from a local fire department... and these firefighters know a thing or two about cooking!! Ingredients 2 cans crescent rolls 2 pkg cream cheese 1/2 cup chopped pecans 1 1/2 cups sugar 1 1/2 stick butter (plus more to butter baking dish) 1 tbsp vanilla 2 tbsp cinnamon *my notes: 1.The crescent rolls were to long and not wide enough for my pan so I just trimmed them to fit. 2. The recipe did not specify what size package of cream cheese to use, but I think two 8oz pkgs was a little too much so next time I make it (oh yes, there will be a next time) I will change it to one pkg. And, just incase you were wondering what the inside looks like... it's heavenly!! Directions Grease a 9x9 baking pan liberally with butter. Open one ...