cake mix

Doctored TJ’s Cake Mix-Raspberry

2020, baking, celebrations, family

One box of vanilla cake mix probably would be been just enough to make a two-layer 6-inch cake. Made this cake for V’s first birthday cake. I was intrigued by this cake mix because the ingredient list is very similar to a homemade cake and not full of artificial ingredients and stabilizers. This would be great with fresh raspberries and whipped cream frosting

  • One box of TJ’s vanilla cake mix
  • 2/3 cup milk
  • 1 bag of TJ’s freeze dried raspberries
  • 1/2 cup of whole milk raspberry or whole milk Greek yogurt or plain sour cream
  • 1 stick melted butter
  • 1/2 cup oil
  • 2 eggs

  1. Pulse raspberries in a food processor to make a fine powder. Let soak in the milk.
  2. Beat in eggs, oil, butter and yogurt into the milk. Then add cake mix.
  3. Pour into pans and bake at 350 degrees until the center is done

Doctored Carrot Cake

2016, baking

Yields 6 dozen mini muffins

A bit on the sweet side, but gets the job done.  Really liked the addition of chopped apples!

  • 1 box carrot cake mix
  • 4 eggs
  • 1/2 cup applesauce (or 1/2 cup oil)
  • 1/2 cup shredded carrot
  • 1/2 cup raisins
  • 1/2 cup shredded coconut
  • 1 apple, finely chopped
  • 1/2 crushed pineapple and its juice
  • 1/2 cup chopped nuts

Combine all ingredients and pour into muffin tin.  Bake at 375 degrees until the center of the muffin is no longer sticky and  inserted toothpick comes out clean.

Chocolate Cake Mix Cupcakes and Chocolate Ganache

cooking

Moist, tangy and chocolaty cupcakes topped with luscious chocolate were a part of my ‘thank you’ cupcakes I brought into work before my maternity leave.  I coupled them with the strawberry dream cupcakes we made for my baby shower as well and banana muffins topped with vanilla pudding frosting.  Yum Yum Yum!  These cupcakes hold well in the fridge.

Yields 2 dozen cupcakes

Ingredients:

1 box devil’s food cake cake mix

4 eggs, beaten

1 cup sour cream

1 package (3.4 oz) instant chocolate pudding

1 cup vegetable oil

2 tsp vanilla

1/2 cup strong coffee

For the ganache:

4 oz bittersweet chocolate

1/2 cup heavy cream

Instructions:

Combine all the cake ingredients and beat for a few minutes on medium until well combined.  The batter will be relatively thick and fluffy.

Fill each well of the muffin tin with 2 tablespoons of batter (about half way)

Bake at 350 degrees for about 18-23 minutes.  If making mini cupcakes, bake for about half the time.  You are going to end up with about 5 dozen mini cupcakes.

Allow cupcakes to cool slightly, then start the ganache.

To make the ganache:  Bring the heavy cream to a simmer and pour the hot cream over the chocolate in a small heat safe bowl.  Stir to melt the chocolate.

Take each cupcake and dip the tops into the ganache and allow to set for about 15 minutes.

Celebrating Baby with Strawberry Dream and Lemon Curd Cupcakes!

2013, celebrations, cooking, entertaining, family, friends

Last week, my sister threw my a very BIG baby shower!  There were about 45 people at our house, and our little girsl got some many cute gifts!  I think that she acquired enough clothes and bath accessories to last for an entire year!  A great idea my sister had was for the guests to gift a children’s book.  The perfect way to start her library.

Strawberry Dream Cupcakes with Strawberry Cream Cheese Frosting

For the Cupcakes

1 box white cake mix
1/2 (3.4 ounce) package instant vanilla pudding mix
6 oz Greek strawberry yogurt
3/4 cup vegetable oil
1/2 cup milk
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 cup finely diced fresh strawberries

In a bowl, whisk together cake mix and vanilla pudding.  Add yogurt, water, oil, eggs and vanilla in a separate bowl.  You may also add a few drops of red food coloring to the wet indredients if you are looking for that bubbegum pink color.  Whisk to combine.  Add wet ingredients with dry ingredients until well combined.  Fold in strawberries.  Scoop into cupcake tins.  Bake at 350 degrees until puffed and slightly browned (about 35 minutes). Make sure that it is well baked, otherwise, the cake will collapse once out of the oven.

For the Frosting, in a mixer, combine

1 stick butter, room temperature

1 block of cream cheese softened

2 tsp vanilla

pinch of salt

powdered sugar to taste (about 1 1/2-2 cups)

1/4 cup fresh strawberry puree

Yields 2 dozen cupcakes

Lemon Cupcakes with Lemon Curd
Ingredients:
2 1/4 cups cake flour
lemon zest of 2 lemons
1 T lemon juice
1 T baking powder
1 1/2 cups sugar
1 1/4 cups buttermilk
1 stick butter, room temperature
1 tsp vanilla
1/2 tsp salt
4 egg whites

Jar lemon curd
Powdered sugar for dusting

Combine sugar and lemon zest,rubbing the mixture through your fingers to release oils from the lemon zest
Inn another bowl, sift dry ingreients
Combine milk and egg whites in another bowl
In the mixer, beat sugar and butter for about 3 minutes on medium speed
Add a third of the flour mixture, then add half of the milk mixture, beat until incorporated.
Add the second third of the dry ingredients, followed by the remaining milk mixture, followed by the last of the flour mixtre.
Beat for another 2 minutes to combine well and aerate

Place in muffin tins (2 dozen) and bake at 350 degrees for 18-22 minutes (they will not brown) until springy and clean in the center when pierced by a toothpick.

Allow to cool completely, then sift powdered sugar over the cupcakes.
Using a pastry tip, fill the middle of the cupcakes and the center of the top of the cupcake with lemon curd

the birthday fun continues! banana pecan pancakes & strawberry red velvet cake

celebrations, cooking, dining, family

B’s birthday fell on a Sunday this year, the perfect opportunity for Sunday brunch to start the day! Banana pecan pancakes, freshly squeezed orange juice, coffee and fresh berries were all enjoyed upstairs around our coffee table.

Banana Pecan Pancakes

Ingredients:
1 cup flour
1 cup buttermilk
1 T sugar
1 tsp baking powder
1/4 t baking soda
1/2 egg
1/4 t salt
1 1/2 T butter, melted
2 bananas, sliced
2 handfuls pecans, coursely chopped

Whisk dry ingredients together in a medium bowl
In a 2 cup measuring cup, beat buttermilk, egg and melted butter
Pour the milk mixture into the four mixture and whisk gently until combined. The batter should be lumpy but shouldn’t have huge pockets of dry flour mixure.
Pour about 1/4 cup of batter over a skillet set around 350 degrees and cook for about a minute.
Add sliced banana and pecans before flipping to the other side

Serve with warmed maple syrup

After a leisurely morning, we went to UTC to watch our first movie in almost a year. I had made reservations to see “Les Miserables” at the ArcLight…beautiful movie and great experience at the theater! B was even brought to tears watching it!

Then after the movie, dinner at Chin’s was enjoyed before I brought out the cake I had made for this special day:

Red Velvet Strawberry Shortcake Layer Cake:
Ingredients:
1 box red velvet cake, prepared per insructions and baked in 2 cake rounds

Vanilla cake:
5 egg whites
1 cup milk
2 1/4 tsp vanilla
3 cups cake flour, sifted
4 tsp baking powder
1 3/4 cup sugar
3/4 tsp salt
1 1/2 sticks butter at room temperature, cubed

Stir egg whites, 1/4 cup milk and vanilla. Set Aside
Combine dry ingredients in to mixer bowl on low speed with paddle attachment
Add butter and remaining milk until combined in mixer. Increase to medium speed and mix for a minute.
Add egg mixture in 3 batches, mixing for about 20 seconds after each addition
Divide batter into 2 cake rounds (prepare rounds with butter all around and parchment paper on the bottom
Bake at 350 degrees for 25-30 minutes. Do not overbake!

Strawberry Whipped Cream Frosting (to put in between cake layers
1 tub cool whip defrosted
1 stick butter, room temperature
8 oz cream cheese, softened
powdered sugar to taste (about 1/2 cup-2/3 cup)
strawberry puree (about 1/2 cup)
pinch salt

Beat cream cheese, butter, vanilla, powdered sugar and salt until well combined. Fold in strawberry puree and enough Cool Whip for desired consistency. It should be pretty fluffy but somewhat hold it’s shape.

Other ingredients:
Fresh strawberries (1 pint), chopped
1 tub Cool Whip (in addition to the one used to make the frosting)

Cake assembly:
Place first layer of cake down
Frost with strawberry frosting, then sprinkle with strawberries. Repeat with the three remaining layers, alternating between the vanilla cake and red velvet cake. Do not frost the top layer with the strawberry frosting.
Frost the top and sides with Cool Whip

THis is a very tall and impressive cake! Plan accordingly 🙂