Halloween Bat Cupcakes

Want a great alternative to candy, candy, candy for your kids or grand kids at Halloween time?   These fun Bat Cupcakes are a great choice, and their little friends, clementine “pumpkins”, are a healthy sidekick.  Pair these with some green milk and you have a great treat to serve.

Fall is my favorite season and each year I think of how cool it would be to host a little family Halloween party at my house–not quite to the standards of  Tim “The Tool Man” Taylor–but fun, nonetheless.  It would be mostly for my grandchildren, but I think the rest of the family would enjoy it, as well.

But alas, every year I let the precious moment slip by without doing anything but a quick goodie bag for the 3 grands that live close by and a rushed package sent out to the other two who live way out in Utah.  I am lucky to even get it together in time for them to have their goodies before October 31st!  Do ya feel me?

Well, this year I set the intention to do it, and I did!  Yay me!

It wasn’t really a party, but we had a fun Taco Bar for supper and then I had the boys stay in the front room while I got out the treats and arranged them beside our Halloween Tree on the kitchen island.

Let’s just say that they loved the Taco Bar and were thrilled with their fun treats.  I might make this a tradition and maybe add to it as we go.

Halloween Bat Cupcakes
Serves 24
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Ingredients
  1. 1 box Betty Crocker SuperMoist Dark Chocolate Cake Mix
  2. 1 1/4 cups buttermilk
  3. 1/2 cup vegetable oil
  4. 3 large eggs
  5. 1 pkg. Oreo Mini Chocolate Creme Sandwich Cookies--crush 1 cup & save 24 whole cookies for the bat bodies
  6. Betty Crocker Rich & Creamy Chocolate Frosting (I made my own because I prefer that to the store-bought kind)
  7. 24 Keebler Grasshopper Cookies, cut in halves
  8. White decorating cookie icing (you won't need a lot)
  9. 48 candy eyes
Instructions
  1. Heat oven to 350 degrees F (325 for dark or nonstick pans). Place paper baking cup in each of 24 regular muffin cups. I doubled up on the papers because it just looks nicer when you take them out of the pan.
  2. In a large bowl, beat cake mix, buttermilk, oil and eggs on low speed for 30 seconds, then on medium for 2 minutes. Stir in crushed cookies. Divide batter evenly among muffin cups.
  3. Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in the pans, then remove to cooling racks to cool completely.
  4. Frost cupcakes. Insert 1 grasshopper cookie half on each side of cupcake top to look like bat wings. Squeeze 2 small dots of icing onto each of the 24 mini Oreos and attach candy eyes. Place 1 mini Oreo between bat wings for the body.
Notes
  1. The original recipe does not list food coloring as an ingredient, but makes reference to it in the instructions. They don’t mention a color so I added some black to darken the frosting. It doesn’t really need it because the bat is brown anyway. But, whatever squeals your wheels.
Adapted from Betty Crocker
Adapted from Betty Crocker
Mormon Mavens https://www.mormonmavens.com/
 

 

Texas Skillet Cake

Raise your hand if you love Texas Sheet Cake!  I’ll be honest….it took me a while to like it.  I’m not sure if the cinnamon threw me off at first or what, but now I’m a die-hard fan.  But do I make it often?  No.  No, because it’s a whole sheet pan full of cake and I just can’t deal with the temptation.  There’s just something about the way that frosting seeps into the cake that just….great, now I’m drooling.

But as I was scrolling through Pinterest recently (why do I feel like all my recipes start with this line?) I came across a recipe for Texas Sheet Cake in a cast iron skillet.

Well, if you know me, you know that I LURV my cast iron skillets (I mostly use Lodge but also have this lovely Le Creuset) and am always looking for new recipes to use in them.  So, of course, I jumped on this one!

The size of this recipe is just perfect.  It’s enough to feed a family dessert and maybe have a few portions left for dessert after dinner the next day.  Or to eat for breakfast.  Not that I did that or anything.

Anyway…..here’s a tip:  the recipe calls for buttermilk but you can make your own buttermilk substitute by pouring 3/4 tsp. apple cider vinegar into a measuring cup, then fill to the 1/4 cup mark with milk. Let stand a few minutes, then add to the recipe.

All right…off with you…let them eat Texas Skillet Cake!

Texas Skillet Cake
Serves 6
The same great flavor you know and love in a much more manageable amount! Plus, cast iron skillet...hello!
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Ingredients
  1. 1 cup sugar
  2. 1 cup plus
  3. 1 Tbsp. all-purpose flour
  4. 1/2 tsp. baking soda
  5. 1/2 tsp. cinnamon
  6. 1/2 cup water
  7. 1/4 cup butter
  8. 1/4 cup vegetable oil
  9. 2 heaping Tbsp. unsweetened cocoa powder
  10. 1/4 cup buttermilk*
  11. 1 egg
  12. 1/2 tsp. vanilla
For the Frosting
  1. 1/4 cup butter
  2. 2 Tbsp. unsweetened cocoa powder
  3. 3 Tbsp. milk
  4. 2 cups powdered sugar
  5. 1/2 tsp. vanilla
  6. 1/2 cup chopped pecans
Instructions
  1. Preheat your oven to 400 degrees. Prepare your skillet; it should be well-seasoned and greased. I poured a little vegetable oil in mine and wiped it around the inside with a paper towel.
  2. Sift together the sugar, flour, baking soda, and cinnamon. Set aside.
  3. Combine the water, butter, oil, and unsweetened cocoa in a sauce pan and bring to a boil while stirring. Pour this mixture over the dry ingredients and mix well.
  4. Mix the buttermilk, egg, and vanilla together then add to the chocolate mixture, mixing the batter well.
  5. Pour this mixture into your prepared cast iron skillet (mine is about 10" across). Bake for 20-25 minutes. It's done when a toothpick inserted into the center of the cake comes out clean or with just a few tiny little crumbs on it.
  6. While the cake is baking and is almost done, prepare the frosting by combining the butter, unsweetened cocoa, and milk in a saucepan. Slowly bring it to a boil, remove it from the heat, and add in the remaining frosting ingredients. Mix it well and pour it over the cake when it comes out of the oven.
  7. Let the frosting set up before serving. Serve with whipped cream or vanilla ice cream.
Notes
  1. *Here's a tip:  the recipe calls for buttermilk but you can make your own buttermilk substitute by pouring 3/4 tsp. apple cider vinegar into a measuring cup, then fill to the 1/4 cup mark with milk. Let stand a few minutes, then add to the recipe.
Mormon Mavens https://www.mormonmavens.com/

Vanilla Fondant

Originally posted on March 17, 2014.

When I was looking for a fun recipe to re-post for today, I realized that next month (can’t believe it’s almost September!), among other things is National Breakfast Month.  Okay. Didn’t know that was a thing, but let’s go with it.  Don’t you love this cake?  Yes, it’s a cake and why not make it for your family next month in honor of Breakfast? This is one of my favorite cakes that Julie has made.  I mean, seriously.  How much fun is this?

When I first began decorating cakes in earnest I wanted to try my hand at fondant.  But I had always heard that store-bought fondant tasted, well, icky.  Plus, it was expensive.  So I checked out cakecentral.com to see if I could find a fondant recipe.  I was a little intimidated, but decided to forge ahead anyway.  Well, I hit the jackpot with this recipe because it has turned out every single time and I always get compliments on it’s flavor and texture.  Many people try the popular marshmallow fondant recipe that’s floating around but, to me, that thing is just a messy headache.  This recipe may take longer and have more ingredients but I find it far superior to the marshmallow fondant.  Once you’ve made it a couple of times, it’s a piece of cake!  Get it?

Yes, the pancakes, butter, egg, and bacon are all made out of fondant.  I made this cake for one of my sons’ birthdays.  One of my favorite cakes to date!  So much fun.

Ingredients:
1/2 cup milk
3 pkg. plain gelatin (6 tsp.)
1 cup light corn syrup
3 Tbsp. salted butter
3 Tbsp. glycerin
2 tsp. vanilla
dash salt
3-4 pounds powdered sugar

1.  Combine the milk and gelatin in a double boiler and allow to set until firm.  Then simmer the water and cook gelatin until it is dissolved.
2.  Add the corn syrup, butter, glycerin, vanilla, and salt and cook until the butter is almost completely melted, stirring frequently.  Set aside to cool.
3.  Put TWO pounds of powdered sugar in large mixer bowl.  Strain the gelatin mixture into the powdered sugar.  Mix slowly with a batter blade until just combined.
4.  Change to the dough hook attachment.  Slowly add 1-2 pounds powdered sugar.  The amount will depend on the humidity where you live.  I never get to 2 pounds.  You want the fondant to be firm and barely sticky.
5.  Scrape fondant onto a heavily-powdered-sugared surface and knead it for a few minutes.
6.  Take two pieces of plastic wrap, about 2 feet each, perpendicular to each other.  Spray lightly with nonstick spray.  Place fondant in center and fold wrap over fondant.  Store this in a large Ziploc bag or large airtight container.  Allow to set for 24 hours before using.

Source:  cakecentral.com

Kim’s Yummy Cake

 

You can pick up the best recipes at baby & bridal showers, don’t you think?  That’s where I got this yummy, fresh recipe from my friend Kim, who used to work for a caterer.  Just sayin’.  

I just recently made this for a Cinco de Mayo-themed church dinner because it LOOKS like a tres leches cake.  Do not be fooled into thinking it will be oozing with all those milks in it, but it is still very good.

My favorite topping is a combination of fresh strawberries, mango and kiwi.  I tried to use mango on this one, but it was just way too ripe.  I guess I could have put shredded mango on there…nah.  The blueberries were a nice substitute.

And please don’t use canned frosting.  Ew.

Kim's Yummy cake
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Ingredients
  1. 1 white cake mix
  2. 8 oz. pkg. cream cheese @ room temperature
  3. 8 oz. (1 cup) of powdered sugar
  4. 8 oz. Cool Whip
  5. Fresh fruit for topping--suggested: mango, strawberries, kiwi
Instructions
  1. Make cake according to directions on the box. Don't over bake! Cool completely.
  2. Mix the cream cheese, powdered sugar and Cool Whip until well blended, then spread on cake.
  3. Done!
Notes
  1. I have always made this in a glass 9 x 13 pan. But wouldn't it look cool as a naked layer cake with the frosting in between layers and on top and then the fruit? Yeah, I think so.
Adapted from Kim Henderson, Lewisville, NC
Adapted from Kim Henderson, Lewisville, NC
Mormon Mavens https://www.mormonmavens.com/

Fudgy Banana Skillet Cake

fudgy banana skillet cake 2

I gotta put a disclaimer on this one.

You may not like this.

No, don’t run away!  Just hear me out for a little bit.

It’s Vegan.  

It’s Paleo.

Okay, if you are a die-hard, flour-filled cake lover you can run now.  (Honestly, my kids did, but they don’t have the evolved taste buds that I do.)

Here’s my situation:  I have Leaky Gut.  And while I do make stuff for the family that has wheat and dairy (two foods I’m not supposed to have anymore) I do try an occasional alternative recipe in an attempt to find treats that might be “legal” for me.  And I’ve found that you have to make a taste adjustment most of the time–that’s something I’ve started to get used to.  

So I actually like this recipe!

What does it have going for it–besides being wheat and dairy free?

It mixes up IN the skillet.  Less dishes.

It’s ready pretty quickly.  Cravings kept at bay while it bakes.

It uses ingredients I already have on hand.  Yes!

It’s rich and fudgy.  Oh, yesssssss!

Is it my favorite cake in the world?  No.  That’d be one o’ them there flour-filled cakes of my yesteryear.  <sigh>

But I think it does fit the bill if you are someone who has to or wants to eat treats without grains or animal products and want something rich and chocolate-y.

I would recommend adding some dairy-free ice cream or whipped topping when serving, though.  It just needs a little creamy loveliness to balance out the fudgy!

fudgy banana skillet cake 1

Fudgy Banana Skillet Cake
A fudgy flourless, vegan "cake".
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1/4 cup coconut oil
  2. 1/2 cup unsweetened cocoa powder
  3. 1 cup mashed banana (I used 3 small bananas)
  4. 1/4 cup pure maple syrup
  5. 1 cup almond butter
  6. 1/2 tsp. baking powder
  7. 1/4 tsp. salt
  8. 1 tsp. vanilla
Instructions
  1. Preheat oven to 325 degrees.
  2. In a large cast iron skillet set over low heat, melt the coconut oil completely.
  3. Turn off burner and add remaining ingredients, whisking well to combine.
  4. Run a rubber spatula around the edge of the skillet to get the batter down with the rest of the ingredients.
  5. Bake for 15-20 minutes or until the center is mostly set.
Notes
  1. It should be pretty moist still so don't bake it until a knife comes out clean--that's too done. It took 20 minutes in my oven. Cast iron retains heat well, so this will continue to cook a little when you take it out of the oven.
  2. Serve with ice cream or whipped topping (dairy or not--you decide).
Adapted from Happy Healthy Mama
Mormon Mavens https://www.mormonmavens.com/

 

Lemon-Guava Pound Cake

lemon guava pound cakeMy mother-in-law made some yummy cakes, but this one is my favorite because it is so different from other pound cakes.  Her original recipe (a special shout-out to my sister-in-law Gayle for providing the recipe since Verna Mae kept recipes in her head!) is Lemon-Apricot Pound Cake, but one time I had some guava nectar at the house that I needed to use and I thought I would try it with this recipe.  Oh goodness.  So moist and delicious.  I. Can’t. Even.

Lemon-Guava Pound Cake
A moist, delicious easy cake to share.
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Ingredients
  1. 1/2 cup sugar
  2. 1 Duncan Hines Lemon Supreme Cake Mix
  3. 3/4 cup coconut oil (or Crisco oil)
  4. 1 cup guava nectar (or apricot)
  5. 4 eggs
Glaze
  1. 2 cups powdered sugar
  2. juice from 2 lemons
Instructions
  1. Mix cake, sugar, oil and nectar together. Add eggs one at a time.
  2. Bake in a greased tube or bundt pan at 325 degrees F. for approximately 1 hour.
  3. Mix glaze ingredients and pour over warm cake.
Notes
  1. I had no lemons when I made this today, so I substituted a few drops of lemon essential oil, about a tablespoon of leftover guava nectar and enough milk to get the glaze consistency that I needed. Goodness, that was some tasty stuff!
Adapted from a recipe from Verna Smith Jenkins
Adapted from a recipe from Verna Smith Jenkins
Mormon Mavens https://www.mormonmavens.com/

Fudgy Flourless Chocolate Cake

fudgy flourless chocolate cake
 

I have a couple of dinner guests tonight–sweet missionaries from my church–and there is some gluten and dairy intolerance.  Makes for a lot of fun figuring out something to prepare for dinner. Fortunately (or not) the world seems to be going gluten- and dairy-free so there is a plethora of recipes out there.  I found this one via Facebook and thought I would give it a whirl.  It’s a little bitter for my taste, but I am going to use a berry compote to sweeten it up.  Hope it works!  By the way, that is not a giant fork on the plate, but I did serve small wedges of the cake.

 

Ingredients:

 

1 15-oz. can black beans, drained & rinsed

1/2 c. unsweetened cocoa powder

1/2 c. (about 4-5 large) egg whites

1/3 c. unsweetened applesauce (I used regular Cinnamon applesauce because that is what I had in my pantry)

1/3 c. canned pure pumpkin (I used fresh from my freezer)

1/4 c. Truvia spoonable calorie-free sweetener

1 1/2 t. baking powder

1 t. vanilla extract

1/4 t. salt

3 T. mini semi-sweet chocolate chips

 
  1. Preheat oven to 350 degrees. line a 9″ round cake pan with foil and generously spray with nonstick spray.
  2. Place all ingredients, except chocolate chips, in a food processor.  Puree until completely smooth and uniform.
  3. Fold in 1 T. chocolate chips (hmm…this could be why mine wasn’t sweet enough.  I dumped 2 T. before I looked back at my recipe.)
  4. Spread mixture into the baking pan and smooth out the top.
  5. Evenly distribute the remaining chocolate chips over the top and lightly press into the batter.
  6. Bake until a toothpick inserted in the center comes out clean, about 35-40 minutes.  I used convection bake for about 28 minutes.
  7. Let cool completely, about 1 hour.
  8. Makes 8 servings.  Top with fresh fruit, compote, whipped cream–use your imagination.
  9. Refrigerate leftover cake.  I will be serving mine chilled.  I think it will taste better.
 
SOURCE:  Hungry Girl via Facebook.
 
Fudgy Flourless Chocolate Cake
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Ingredients
  1. 1 15-oz. can black beans, drained & rinsed
  2. 1/2 c. unsweetened cocoa powder
  3. 1/2 c. (about 4-5 large) egg whites
  4. 1/3 c. unsweetened applesauce (I used regular Cinnamon applesauce because that is what I had in my pantry)
  5. 1/3 c. canned pure pumpkin (I used fresh from my freezer)
  6. 1/4 c. Truvia spoonable calorie-free sweetener
  7. 1 1/2 t. baking powder
  8. 1 t. vanilla extract
  9. 1/4 t. salt
  10. 3 T. mini semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees. line a 9″ round cake pan with foil and generously spray with nonstick spray.
  2. Place all ingredients, except chocolate chips, in a food processor. Puree until completely smooth and uniform.
  3. Fold in 1 T. chocolate chips (hmm…this could be why mine wasn’t sweet enough. I dumped 2 T. before I looked back at my recipe.)
  4. Spread mixture into the baking pan and smooth out the top.
  5. Evenly distribute the remaining chocolate chips over the top and lightly press into the batter.
  6. Bake until a toothpick inserted in the center comes out clean, about 35-40 minutes. I used convection bake for about 28 minutes.
  7. Let cool completely, about 1 hour.
  8. Makes 8 servings.
Notes
  1. Top with fresh fruit, compote, whipped cream–use your imagination.
  2. Refrigerate leftover cake. I will be serving mine chilled. I think it will taste better.
Mormon Mavens https://www.mormonmavens.com/

White Texas Sheet Cake

White Texas Sheet Cake.  Hmmmm.  For a southern girl who has only had the chocolate version, this seemed a bit unnatural, but I was game, so I tried the recipe for my daughter’s 27th birthday.  Oh. My. Goodness. Gracious.  It was so good, and we were all snatching little pieces of it the rest of the evening.  I had to give half to my daughter to take home because I knew I would not be able to stay away from it.  Enjoy this.  And definitely use the coarse sugar sprinkles.


Ingredients:
1 c. butter
1 c. water
2 c. flour
2 c. sugar
2 eggs, beaten
1/2 c. sour cream
1 T. almond extract
1 t. baking soda
1 t. salt


FROSTING: (Mix well in large bowl. Frost cooled cake.)

1/2 c. butter
1/4 c. milk
4 1/2 c. powdered sugar
1/2 t. almond extract


1.  Combine dry ingredients in a large mixing bowl.

2.  In a saucepan, bring water and butter to boil and add to dry ingredients.
3.  Mix eggs and sour cream together in a small bowl and add to mix, along with almond extract.
4.  Pour into a jelly roll pan and bake at 375 degrees F. for 20 minutes.
5.  Cool and frost. Coarse sugar sprinkles are great on top.
SOURCE:  Shawni Pothier

Fluffy Yogurt Frosting

This is a recipe that my mom used to make. It is just whipped cream with yogurt folded in. It is a light alternative to heavy frosting recipes. However, it is a pretty soft consistency and is best suited for sheet cakes or 9×13 baked cakes. You can change the flavor of the frosting by using different yogurt flavors and I like to garnish the cake with fresh fruit that corresponds with the yogurt I use.

Ingredients:
1 pint of heavy whipping cream (2 Cups)
1/4-1/2 C. powdered sugar (depending on how sweet you want it)
1 or 2 containers (6-12oz.) of yogurt (flavor of your choice)

In a stand mixer of with a hand mixer, whip the heavy cream with the powdered sugar until stiff peaks form.
Fold in the yogurt.
Spread on your cake and garnish with fresh fruit. (refrigerate the leftovers-including the frosted cake)

Tres Leches Cake

Has anyone out there noticed that I post a lot of recipes for Hispanic foods?  We lived in El Paso, Texas for 6 1/2 years–right there on the US/Mexico border. Oh my yum!  Last night we had the sister missionaries over for dinner.  One of them had completed her mission and was heading back home to Arizona this week. She wanted her last dinner appointment in her mission to be at our house and she wanted a fiesta!  So cool that both missionaries are Hispanic.  They know how much we love Mexican food so I was happy to oblige. Chile Rellenos, Spanish Rice, Frijoles Charros and Tres Leches Cake.  The rellenos were homemade, but I bought my favorite rice and someday I will learn to make the beans, but for now canned is great.
For those who have never had Tres Leches (3 milks), this cake is meant to be soggy.  If yours turns out dry, you didn’t make it right.  Just sayin’.

Ingredients:

3/4 cup butter, softened

1 1/2 cups sugar, divided (or not.  I forgot to divide, so my cake was a little sweeter.  Who cares?)
1 1/2 t. vanilla extract, divided
5 eggs
1 1/2 cups all-purpose flour
1 1/2 t. baking powder
1 t. cream of tartar
1 cup whole milk (I had 2% and it was fine)
1 12-oz can evaporated  milk
1 14-oz can sweetened condensed milk
2 cups heavy cream
1 T. rum (we don’t drink so I used 2 T. rum flavoring–I Googled this)
Fresh fruit for garnish–I recommend mango, blueberries, strawberries, kiwi combined.
I cut them up a little bigger than a dice.  Leave the blueberries whole.



1.  Preheat oven to 350 F.  Grease and flour a 13 x 9 baking dish.  I like using glass for this, so I adjusted the oven temp to 325.
2.  Combine butter and 1 cup sugar in a large bowl.  Beat with a mixer at medium speed until fluffy.  Add 1 t. vanilla.  Beat in eggs one at a time, mixing well.
3.  Combine four, baking powder and cream of tartar.  Add to slowly to butter mixture and beat well. Spread batter in pan.  Bake 25-30 minutes, until a wooden pick inserted in the center comes out clean.  Set aside to cool.
4.  Stir together milk, evaporated milk and condensed milk.  Pour 3 cups over cake*.  Reserve remaining milk mixture to serve with cake.  Refrigerate cake.
5.  Combine heavy cream, remaining 1/2 cup sugar, remaining 1/2 t. of vanilla and rum or rum flavoring. Beat until thick and spread over cake.  Refrigerate until ready to serve.
6.  Pour leftover milk mixture onto dessert plates.  Slice chilled cake into squares and place on plates. Garnish with fresh fruit, if desired.  Serves 16.
Source:  I clipped this from a magazine, so I am guessing Better Homes & Gardens.

*no need to poke holes in the cake before you pour your milk mixture over it.  The cake does absorb the liquid very easily.