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Crockpot S’mores Cake

June 21, 2016 By Callie Leave a Comment

It’s summertime! It’s S’mores time. My senior year in high school the summer after we graduated my friend Beckie and I literally made s’mores almost nightly at her parents house in the backyard with a mini bonfire. I would drive my car into the next town and every night we would roast and eat. I loved it. I love s’mores so much I have an entire Pinterest board full of s’mores recipes. I love trying new recipes out although I have to admit I almost always alter them…I may have a control issue.

S’mores Crockpot Cake

1 Box of chocolate cake mix

ingredients listed on your cake mix box

1 Box of graham crackers

1 Bag of Mini Marshmallows

1 cup of Chocolate Chips

Spray the inside if your crock pot with cooking spray. In a bowl mix the wet ingredients on your cake mix box with your cake mix box dry ingredients. Poor mix into crockpot. Add two layers of graham crackers-whole- on top of the cake mix,sprinkle the chocolate chips on top of the graham crackers, and add a layer of marshmallows covering the chocolate chips-I would be liberal with the mallows-the more the merrier.

Cook on low for 2.5-3 hours! The best kind of summer cooking is crock pot-no heat in your kitchen!

This was awesome and Row loved helping by throwing things in the crock. This cake would also taste great over ice cream. What’s you favorite summer treat?

Disclaimer: I would love to take those amazing food pictures where everything is ultra beautiful but the reality is I have a threenager-keeping it real. Happy week!

Lemon Blueberry Bundt Cake

August 7, 2015 By Callie Leave a Comment

I was feeling a little Bundty. I’ve been decluttering like crazy. I finally made my way out to the garage which is where I store ll my excess baking stuff and then I saw it. That fabulous bundt pan and I thought when was the last time I used this? Why haven’t I used this? So I did.

The older I get the more I flock towards lemony stuff. So I opted for this blueberry lemon bundt recipe. It was pretty easy and oh so good!

Ingredients:

1 Box of Vanilla Cake Mix-you will also be following the directions on the box for the cake part so…

(oil, eggs, butter, water, etc as needed per your box)

1 Cup Plain Vanilla Yogurt

1 Cup Frozen or Fresh Blueberries

1/2 Cup Water

Zest and Juice from 1 Lemon

You will need a bundt pan, food processor to puree the blueberries and a zester.

Preheat oven as directed by your cake mix box. Grease your bundt pan. Add blueberries and water to a saucepan and simmer on medium/low heat for 5 minutes. Mix cake mix and all the ingredients as directed by the box, add yogurt, lemon zest, lemon juice and mix. Puree blueberries-in the food processor. Pour puree into cake mix but don’t mix. Now pour the whole thing into your bundt pan. Cook as directed by your cake mix box-about 35-40 minutes.

Let cool for 20 minutes and gingerly flip over! You can also make a powdered sugar glaze.

This was a winner! It wasn’t dry and had a hint of blueberry and lemon but not too much. I got a little crazy with the glaze and it was just everywhere.

Next time I’m going to double the recipe because the bundt cake looked short-not tall enough-lol.

So….I used my bundt, a zester, food processor, and my hand juicer. Per the rules those puppies get to stay in my house another year! Happy Baking/Eating!

Open Faced Cakes and Cake Bunting How To’s

November 8, 2014 By Callie Leave a Comment

Simple. I use to long to make fondant cakes like the cake boss until I realized that he had an entire staff who each did a different part of the cake. Now it’s simple. I love a birthday cake with homemade butter cream and piping or simple roses and swirls. That’s more my style anyways.

Row’s 2nd birthday cake was what I like to call an open faced cake. Meaning there was only icing in between layers and on the top. I loved how it came out. It was simple and stress free and I also felt like it wasn’t so overloaded with icing like it would have been if I had iced all of it.

To make this cake simply use any cake recipe or box cake. You shouldn’t feel bad about using a box cake by the way…..do you know how many cake decorators use them? I was shocked. Many professionals do, so don’t feel bad about it. I do both depending on time. In fact I actually have some batches pre made. You may have seen them in my pantry entry here.

Stack a layer ice, stack a layer ice….you can find my butter cream recipe here. Make the top pretty and bam it’s done!

I also made a bunting as a cake topper out of washi tape, baker’s twine, and skewers. Simply tie the ends, add washi and cut to form pennants. How easy was that?! Yes I had a lot of washi to choose from. It gave me an excuse to use it. I swear I buy some every week! Oh which reminds me Target had large size washi in their Christmas wrapping section-who bought it? Me!!!!

I also wanted to share with you one of my favorite things-other than washi. These are called Bake Even Strips.-here’s a link Wilton 415-0795 2-Piece Bake Even Strip SetI learned about them while taking cake decorating classes-oh yes I did! These are awesome. You wet them and then wrap them around the top of the cake pan. They work on smaller circles, ovals, and square pans. There’s a pin to secure them. You pop your pan full of batter in the oven and these babies help them rise evenly so you don’t have to mangle them and cut them to make them even later! I’ll be adding this to Momfessional Friday Favorites list!

Our week ended with me throwing out my back-so fun. A trip to the brand new Sam’s literally five minutes down the road. Row had a blast because since it’s opening they have samples galore! Looking forward to a cousin birthday tomorrow and an Aunty visit this week….oh and a Toddler Thanksgiving too! What are ya’ll doing to get in the Thanksgiving spirit?

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