Mini Chocolate Coffee Cakes with Caramel Icing

I found this little mini bundt cake pan at Walmart on the clearance rack. I've always wanted to make little mini cakes, so I thought I'd give it a try.

To make the cakes with a coffee flavor, I simply followed the ingredients on the back of a cake mix box except replacing the amount of water with strong brewed coffee. And of course, the stronger the coffee, the stronger the flavor in the cake.

The caramel icing is a recipe I found online. I've never had this type icing before and it was very good. It is a dense icing, but it instantly melts in your mouth when you eat it.

Easy Caramel Icing (makes enough for 24 mini cakes)

1/2 cup butter

1 cup brown sugar

1/4 cup milk

About 2 cups of sifted powdered sugar

1 teaspoon vanilla

Melt butter in saucepan, stir in brown sugar. Cook and stir over low heat 2 minutes. Add milk, continue stirring until boiling. Remove from heat. Cool to lukewarm. Put into small mixer bowl, add sugar and vanilla while beating on medium speed, then beat on low speed for one minute.

Butter Pecan Cake Balls

This was my first attempt at making cake balls. I decided I would try butter pecan cake with cream cheese icing dipped in white chocolate and topped with a pecan. These were a lot of fun to make and they turned out SO moist. They remind me of truffles. One or two of these and you've hit that sweet spot wall. But they are so worth it! I think my next attempt will be a pumpkin spice cake ball with cream cheese icing. Stay tuned!

Fall Leaf Cupcakes

I had some creative brainstorming today that just hit me, so when it strikes, I must act. I had been toying with some ideas to do something for fall and today it came to me.

The cupcakes above are yellow cake with eggplant-colored buttercream icing. The leaves are made of gum paste. I started with adding a golden yellow food coloring gel to the gum paste and then adding brown, blue, and red without mixing all the way to create the marbled color you see. The leaves were cut from a template I created (not a cookie cutter) and veined with a gum paste tool (not a veiner press). Believe me....if I had both of those tools, I would have used them. In the final stage, they were dusted with yellow luster dust to give it a shine. The paper wrappers were made from brown lunch sacks that I cut up and crumpled to provide a nice texture. I wrapped a piece of twine around them and tied it in the back to help them to stay on the cupcake.

I think what's so cool about these cupcakes is that I used ingredients and stuff that I had around the house. Now, not everyone would have gum paste or luster dust, but since I had some leftover from a previous project, it makes it easier. I had so much fun creating these. A lot of hard work but a big payoff in the end.

No-Bake Cookies

Now, I know these cookies are probably the easiest cookies to bake, but finding a good recipe can be challenging since there are so many versions of this cookie out there. I tried a different recipe before these that called for marshmallows. They were good, but had more of that marshmallow flavor than the deep chocolate flavor that I love so much. So, I found this recipe and in my opinion, they turned out great. For that deeper chocolate flavor, I added dark chocolate cocoa instead of regular cocoa and I liked it much better.

No-Bake Cookies

2 cups sugar

4 tablespoons cocoa (I used dark chocolate cocoa)

1/2 cup milk

1 stick butter

1/2 cup peanut butter

2 teaspoons vanilla

3 1/2 cups quick cooking oats

Put sugar, cocoa, milk and butter in a pan and boil for 1 1/2 minutes. Add peanut butter, vanilla and oats. Boil for 2 1/2 minutes or longer, stirring frequently. Drop on wax paper or buttered cookie sheet.

Po Po Whips

I received this recipe from my brother-in-law who is a police officer. They really didn't have a name so I decided that I would name them after him. Po Po Whips. (Hope you don't mind, Russell) =0)

They are SUPER easy to fix and you can decide on what flavor you want. You'll see in the recipe below...

PoPo Whips

Preheat oven to 350º.

1 box of cake mix (any flavor)

1 egg

1 regular sized tub of cool whip topping, thawed (no fat free kind)

Whip it all together, spoon out onto greased cookie sheets, cook for 15-20 minutes and voilá! Instant cookies!

I ended up using golden yellow cake mix and threw in 2 cups of chocolate chips. Think of all the endless possibilities!

Thank you, Russell, for your great recipe!! Love you!

Chocolate Chip Pecan Pie Bars

Well, Fall is just around the corner and to get in the mood, I decided to bake some chocolate chip pecan pie bars. They really do have that sweet toffee/pecan flavor that pecan pie has but with the chocolate chips added, it almost tastes like a brownie as well. Great combo. These are so easy to make for a party or get-together and turns out great every time. They are especially good warmed up with a scoop of ice cream on top. Happy Fall and happy baking!!

1 1/2 cups Original Bisquick mix

1 cup powdered sugar

1/4 cup firm butter or margarine

4 eggs, beaten

1 cup dark corn syrup

1/4 cup butter or margarine, melted, cooled

1 tsp. vanilla

1 cup semisweet chocolate chips

1 1/2 cups chopped pecans

Heat oven to 350º.

In medium bowl, mix Bisquick mix and powdered sugar. Cut in firm butter using a pastry blender (or your hands) until crumbly. Press firmly in bottom of 13x9-inch pan. Bake 15 minutes; cool.

In large bowl, beat eggs, corn syrup, melted butter and vanilla with spoon until smooth. Stir in chocolate chips and pecans. Pour over crust.

Bake 25 to 30 minutes or until golden brown and set. Refrigerate at least 2 hours until chocolate is firm.

Fresh Blueberry Jam

I have never made any kind of jelly or jam in my life before this experiment. I've always heard of other people making it all the time and it sounded like fun. However, after reading the back of the Kerr jar box, I quickly realized it may be harder than I thought. But with the expertise of some in-laws and the physical help of my husband, I think I pulled it off. My reward was hearing those little tops go "pop pop pop" in the kitchen afterwards. If any of you are interested in making jam or jelly, it's really not as hard as it seems. I am attaching the recipe that I used. It made 7 half-pint jars. Let me know if any of you try it!!

How to make cooked jam

Taking a Step Back

I wanted to inform everyone that I have decided to take a step back with my baking concerning taking orders. I am making this decision because I want to take some classes and experiment more before I get in over my head. I am still very new to decorating cakes, and I want to feel more comfortable in charging my clients for my creations. So, I will continue baking and posting like normal but only as a hobby for now. I hope you guys will continue to visit this site and enjoy the recipes, photos and creativity.

Rebecca

Double Peanut-Choco Bars

1 box white cake mix (18.25 oz.)

1/2 cup plus 1/3 cup peanut butter

1 egg

1 can (14 oz.) sweetened condensed milk

1 (6 oz.) package of semi-sweet chocolate chips

3/4 cup Spanish peanuts

Preheat oven to 350º. 325º for a glass dish.

In large bowl, combine cake mix, 1/2 cup peanut butter and egg; beat on low speed until crumbly. Press firmly on bottom of greased 13x9-inch baking pan.

In medium bowl, combine sweetened condensed milk and remaining 1/3 cup peanut butter; mix well. Spread evenly over crust.

Top with chips and peanuts. Bake 30 to 35 minutes or until lightly browned. Cool. Cut into bars. Store loosely covered at room temp.

Margarita Cupcake Recipe

Since so many people have been asking for this recipe, I decided to post it so you guys can make your own margarita cupcakes.

Cupcakes

1 white cake mix (18.25 oz. box - no pudding included in the mix)

1 can (10 oz.) frozen margarita mix, thawed and undiluted

3 egg whites

2 tbsp. vegetable oil

1 tbsp. lime zest

Beat all ingredients together on medium speed with a mixer. Fill 2/3 full in muffin tins (makes 24 cupcakes). Bake at 350º for 22-24 minutes. After a few minutes, take cupcakes out of the muffin tins to continue to cool. Do not leave them in the pans to continue cooling.

Lime Cream Cheese Icing

8 tbsp. (1 stick) unsalted butter, softened

1 pkg. (8 oz.) cream cheese, softened

2 tbsp. key lime juice

1 tsp. key lime zest or lemon zest

4-5 cups confectioner's sugar

Beat all ingredients together except for sugar. Then beat in confectioner's sugar 1 cup at a time. I added a little food coloring to my icing to get that limey color to it. Otherwise, icing will be a creamy yellow tint. 

Enjoy!