Saturday, April 19, 2014

Carrot Cake Cupcakes with Coconut Cream Cheese Frosting

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"These cupcakes are the perfect combination of  spiced carrot cake and creamy coconut frosting.  They would make the perfect treat for even the Easter Bunny himself!"   


Carrot Cupcakes:
1 Duncan Hines Carrot Cake Mix 
eggs, oil and water called for on the box
Cupcake liners

Prepare cake mix according to package directions.  Divide cake batter into cupcake liners, filling each about 2/3 full.  Bake following box instructions for cupcakes.  Allow cupcakes to cool completely and frost and decorate.
Coconut Cream Cheese Frosting:
1-(8 ounce) package of cream cheese, softened
2 sticks or 1 cup of butter, softened
2 pound bag of powdered sugar
1 tsp. vanilla
2 Tablespoons milk
1 (7 ounce) package of sweetened flake coconut 
Easter candies (I decorated my cupcakes with carrot cake flavored candy corn)
Cream together cream cheese and butter.  Add powdered sugar a little at a time until all combined.  Add vanilla and milk.  Stir in coconut.  Frost cupcakes and decorate.  Store in refrigerator until ready to eat.
"Happy Easter to all of my Family, Friends and Followers!"
Detours in Life

Thursday, April 17, 2014

Springtime Lemon and White Chocolate Chip Cookies

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"These cookies are so easy to make because they start with a boxed cake mix.  I used lemon cake mix and added Springtime sprinkles to make them into the perfect Easter treats."


1-(18.25 ounce) lemon cake mix, dry
2 eggs
1/2 cup cooking oil
1/4 cup flour*
1 cup white chocolate chips
2-3 Tablespoons decorating sprinkles (I used a Springtime mix that included little chicks, bunnies and flowers.)

Preheat oven to 350 degrees.  In a large mixing bowl, combine cake mix, eggs, oil and flour*.  Mix well until thoroughly combined.  (Dough will be thick.). Stir in white chocolate chips and sprinkles.  Using a small scoop or Tablespoon, form cookies into a ball and place onto a non-stick or silicone lined cookie sheet.  Bake at 350 degrees for 10 minutes.  Cool on cookie sheet for a few minutes and then continue cooling on cooling racks.

*If you don't live at high altitude, you may not need to add the flour to this recipe. My suggestion is to mix the cake mix, eggs and oil together and if the mixture is too thin, you can then add the flour. Where I live in Wyoming, adding the flour made the perfect cookie dough.  However, when my sister made these cookies where she lives in the Pacific Northwest, the flour made the dough too thick. 
TIP:  You can use any flavor cake mix and substitute any mix-ins to make cookies that your family will love.  For example, you can use a carrot cake mix and stir in a cup of chopped walnuts or mix in 1 cup of chopped Andes mints into a chocolate cake mix.  The combinations are endless!  

Wednesday, April 9, 2014

Zesty Cocktail Sauce

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"Whether you are preparing breaded shrimp, coconut shrimp, a zesty shrimp cocktail or any other seafood dish, this cocktail sauce is a perfect condiment.  I have also used it in recipes that call for store bought cocktail sauce as an ingredient.  It gets it's spicy 'kick' from lots of horseradish and hot sauce."
 
6 ounces Homade brand Chili Sauce, from a 12 ounce jar (I have also used Heinz Chili Sauce.)
2-3 Tablespoons cream-style Horseradish (The more horseradish you use, the spicier the sauce!)
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
2-3 drops of Tobasco hot sauce, or desired amount
1/2 teaspoon salt
1/2 teaspoon Old Bay seasoning
 
Combine all ingredients.  Refrigerate for a couple hours to allow flavors to blend together.  Serve with your favorite shrimp or seafood recipe.

 

Wednesday, April 2, 2014

Moacham Cake

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"This cake is my very favorite cake recipe from my Mom.  It is a light and airy sponge cake topped off with a delicious Cream Cheese Icing.  I love when she makes it for us and even my little Chihuahuas beg for it!"
 
6 eggs, separated
1-1/2 cups of cake flour
2 teaspoons baking powder
2 teaspoons vanilla
1-1/2 cups sugar
1 cup of boiling water
1/2 teaspoon salt 
 
Preheat oven to 350 degrees.  Prepare a 9x13 pan by spraying it with non-stick cooking spray with flour.  Separate egg yolks from egg whites and place into two separate mixing bowls.  Beat egg whites until stiff peaks form and set aside.  Beat egg yolks for 2-3 minutes (egg yolks will become heavy and a pale yellow color).  Add in flour, baking powder, vanilla, sugar, boiling water and salt.  Mix until completely combined.  Stir in stiffly beaten egg whites.  Pour into prepared pan.  Bake at 350 degrees for 25-30 minutes.  Remove from oven and allow to cool completely.  Frost with Cream Cheese Icing (Recipe follows).
 

Cream Cheese Icing:
3 ounces of cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
2 cups powdered sugar
 
Cream together cream cheese and butter.  Add vanilla.  Add powdered sugar and mix well.  Ice cooled cake.