Penguins - Feeding the Flock 23

 

I made these at Christmas time but never got around to posting.  They were so much fun.

1 box of chocolate cake

1 container of chocolate frosting

1 container of white frosting

1 sleeve of Ritz crackers

Peanut butter, creamy or chunky

Mix cake according to box instructions.  

Make peanut butter crackers (placing peanut butter between two Ritz crackers)

Using half of the cake batter, divide amongst cupcake tins.  Place one peanut butter cracker in the center of each cup cake.  Cover with remaining batter.  Bake according to box instructions.  Let cool.  

Frost with white frosting, saving some for feet and beak.  Using the chocolate, frost around the outside of each cake, creating a forehead for the penguin.  Then using food coloring, create orange for beak and feet and using the picture, create little penguins.  

These were so tasty with the peanut butter cracker inside the cup cake.

Enjoy.

Check out Paper Cuts.

Fig Coffee Cake - Feeding the Flock 23

 

 

¾ cup sourdough

2 eggs

1-1/3 cup buttermilk

2½ cups all-purpose flour

½ cup brown sugar

½ cup white sugar

½ cup slivered toasted almonds

¼ cup candied ginger

½ cup fig preserves

1 tsp. vanilla

2 tsp. baking powder

½ tsp, baking soda

½ tsp. cinnamon

½ tsp. nutmeg

 

Preheat oven to 350º

 

In large bowl, combine flour, sugars, baking powder, baking soda, cinnamon, and nutmeg.  Make a well in the center and set aside.

 

Mix together candied ginger, toasted almonds and fig preserves in a small bowl.

 

In another bowl combine sourdough starter, buttermilk, eggs, and vanilla. Add mixture to well in flour mixture all at once.  Stir just until moistened. Batter will be lumpy.

Spoon half of the mixture into a greased Bundt pan.  Spoon mounds of fig mixture over the batter, then cover with remaining batter.  Bake in preheated oven for 40-45 minutes, until golden brown.  Let cool for about 10 minutes and then remove from Bundt pan and let cool completely.  Sprinkle with powdered sugar.

Enjoy,

Don't forget to check out the devotional.

Mommie's Easy Cookies

 

Mommie’s Easy Cookies

1 box cake mix (any flavor)

2 eggs

½ cup vegetable oil

½ cup nuts, chips, pretzels, Captain Crunch or other cereal, (anything crunchy)

 

Preheat oven 350º

 

 Mix all ingredients together until well combined. Drop on cookie sheet and bake 17 minutes or until browned.

 

© Crackerberries 2021

Lucky Cake

Why do I call it Lucky Cake?  Because the way I figure it, is if you are eating cake, you are lucky! ☺ 

CHOCOLATE CAKE with PEANUT BUTTER FROSTING

¾ cup butter or butter flavored Crisco

4 eggs

2 cups flour

¾ cup unsweetened cocoa powder

1 tsp. baking soda

¾ tsp. baking powder

¼ tsp. salt

2 cups sugar

1 tbsp. vanilla

1½ cups milk  

Preheat oven to 350°. Grease and flour 13x9x2 inch baking pan. Combine all dry ingredients except sugar in one bowl. In large bowl cream Crisco and sugar together.  Add eggs one at a time and beat well after each addition.  Add vanilla. Alternately beat in flour mixture and milk until all combined.  Beat medium high for two minutes. Spread into 13x9x2 inch baking pan and bake at 350° for 40 minutes or until toothpick inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes; remove from pan to cool completely. Frost with peanut butter frosting and decorate if desired.

PEANUT BUTTER FROSTING

2 cups confectioner’s sugar
1 cup creamy peanut butter
4 tbsp. unsalted butter, softened

Cream together until spreading consistency and spread over cooled cake.

FOOD FOR THOUGHT:

~Fun Facts about Cakes~

⥴Modern layered cakes are made of flour, sugar, eggs, and butter or oil, milk and water, leavening agents and flavor ingredients. 

⥵Cakes are the most common dessert of choice for meals at ceremonial occasions. 

⥴The term 'cake' originated from the Norse word "kaka". 

⥴January 27 is observed at the National Chocolate Cake Day in the United States. 

⥴The wedding cake is a tradition that began back in the Roman Empire. 

⥴In the 17th century England, people believed that keeping fruitcakes under the pillow of those who are unmarried will give them sweet dreams about their fiancé. 

⥴Icing is the addition of a creamy and delicious mixture to a dessert. 

⥴The first icings were usually a boiled composition of the finest available sugar, egg whites and flavorings. 

⥴Tiered cakes, usually used in weddings, originated after 1870.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Chocolate Banana Split Cake

Chocolate Banana Split Cake

1¾ cups flour

2 cups sugar

½ cup cocoa
1 pkg. strawberry gelatin (3 oz.)

1½ tsp. baking powder

1½ tsp. baking soda

½ tsp. salt

2 large eggs, slightly beaten

2 cups over ripened, mashed bananas (I used six I found in the freezer)

½ cup warm black coffee

½ cup almond milk (it’s our new favorite thing)

½ cup vegetable oil

1½ tsp. vanilla extract

Preheat oven to 350º. Spray a 9x13 inch baking dish with non-stick cooking oil.

Combine sugar, cocoa, flour, gelatin, baking soda, baking powder and salt in large bowl and stir to combine.  In a separate bowl combine everything else. Stir into flour mixture just until combined. I used a large spoon, not a mixer.  Pour into prepared pan. Bake at 350º 40 minutes or until toothpick comes out clean when inserted in the center. Let cool 30 minutes, then remove from pan to cool completely.

Frosting:

½ cup butter

4½ cups confectioner’s sugar

2-3 tbsp. vanilla creamer (or milk)

1 tsp. cherry extract

Cherries for garnish

© Crackerberries 2015

Apple Coffee Cake

Apple Coffee Cake

 

1 cup all-purpose flour

1 cup whole wheat flour

2 cups brown sugar

¾ cup shortening

1 tsp baking soda

1 egg

2 tsp vanilla extract

1 tsp maple extract

1 cup hot coffee

2 apples, peeled, cored and thinly sliced

1 tbsp lemon juice

 

Preheat oven to 350º

 

Toss apples with lemon juice and set aside.

 

Combine the brown sugar and flours together.  Cut in shortening until mixed well, (it will be lumpy).  Take out one cup of mixture and set aside.

 

Dissolve baking soda in hot coffee and add to remaining flour/sugar mixture.  Add the egg, vanilla and maple extract and mix quickly.  Do not over mix.

 

Pour batter into a rectangle glass baking dish.  Layer sliced apples over top.  Sprinkle with crumb topping.  Bake at 350º for 45 minutes.  Can sprinkle with powdered sugar and served warm or cold.

 

 

© Crackerberries 2014

Bourbon Street Cake

Father’s Day Cake

Cake

½ cup butter flavored Crisco

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1½ cups granulated sugar

3 large eggs

1/3 cup powdered milk (add enough water to make one cup)

1 teaspoon pure vanilla extract

¼ cup Evan Williams bourbon

Cooking spray

Frosting

1 stick butter, softened

4 ounces cream cheese, room temperature

4 cups confectioner's sugar

¼ teaspoon salt

¼ cup whole milk

½ teaspoon pure vanilla extract

Directions

Cake:

Preheat oven to 350 degrees.  Spray two 8-inch round cake pans with cooking spray and line bottoms with parchment; spray with cooking spray. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs one at a time, beating well after each addition.  Scrape down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until well combined and creamy, about three minutes.

Divide batter between pans.  Slap pans on sideboard to get out any air pockets.   

Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.

Frosting:

Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner's sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes.

Slice the two cake layers in half carefully.  Place first half of cake layer on a cake plate and spread 1 cup frosting on top. Continue to do this with three remaining layers.  Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion.

© Crackerberries 2013

Bo-Bo Cake

BO-BO Cake

Crackerberries version of chocolate-strawberry shortcake

1 quart fresh or frozen strawberries

1 recipe chocolate fudge brownies

1 recipe meringue topping

In large glass bowl crumble half of the brownies into the bottom of the pan.  Layer with half of strawberries, and half of the meringue; repeat.  Save a few strawberries to got on top of the meringue.

A store bought brownie mix can be used, but a homemade version is below.  If using fresh strawberries wash, cut and sprinkle with a tsp of sugar and let stand in fridge for an hour or two before using.  The juice from the strawberries pour over the crumbled brownies makes the dessert moist and tasty.

Brownies:

2 cups all purpose flour

2 cups sugar

1 tsp baking soda

¼ tsp salt

1 cup butter

1/3 cup unsweetened cocoa powder

2 eggs

½ cup buttermilk

1½ tsp vanilla

Preheat oven 350°. Grease 13x9x2 inch pan.

In medium bowl mix flour, sugar, baking soda and salt; set aside.

In sauce pan combine butter, cocoa and 1 cup water.  Bring mixture just to boiling, stirring constantly.  Remove from heat and add to flour mixture, while beating with electric mixer on medium to high speed until thoroughly combined.  Add eggs, buttermilk and vanilla and mix for one minute (batter will be thin).  Pour into prepared pan and bake 25 minutes or until toothpick stuck in middle comes out clean.  Let cool completely.

Meringue:

2 egg whites

½ tsp vanilla

¼ tsp cream of tartar

6 tbsp sugar

Let egg whites sit at room temperature for 30 minutes.  In large mixing bowl combine egg whites, vanilla and cream of tartar.  Beat with electric mixer until soft peaks form, about 2 minutes.  Add sugar 1 tablespoon at a time, beating on high until stiff peaks form, about 5-6 minutes.

© Crackerberries 2013

Chocolate Cake

Chocolate Cake

¾ cup butter flavored Crisco

1½ tbsp water

4 eggs

2 cups flour

¾ cup unsweetened cocoa powder

1 tsp baking soda

¾ tsp baking powder

¼ tsp salt

2 cups sugar

1 tbsp vanilla

1½ cups milk  

Preheat oven to 350°

Grease and flour 13x9x2 inch baking pan

Combine all dry ingredients except sugar in one bowl.

In large bowl cream Crisco and sugar together.  Add eggs one at a time and beat well after each addition.  Add vanilla.

Alternately beat in flour mixture and milk until all combined.  Beat medium high for two minutes.

Spread into 13x9x2 inch baking pan and bake at 350° for 40 minutes or until toothpick inserted in center comes out clean.

Let cool in pan on wire rack for 10 minutes; remove from pan to cool completely. 

Frost with peanut butter frosting and decorate if desired.

Peanut Butter Frosting

2 cups Confectioner’s sugar
1 cup creamy peanut butter
4 tbsp unsalted butter

Cream together until spreading consistency and spread over cooled cake.

© Crackerberries 2013

Cranberry Apple Coffee Cake

Cranberry Apple Coffee Cake

CAKE

3 cups flour

3 cups apples, peeled chopped

1 cup fresh cranberries

1 tsp baking powder

1 tsp salt

1 cup vegetable oil

2 large eggs, beaten

2 cups sugar

TOPPING

½ cup butter, melted

¼ cup sugar

1 tbsp dark corn syrup

1½ tsp vanilla

Preheat oven 350°

Grease and flour Bundt pan.

Combine flour, salt, sugar and baking powder in large bowl.  Combine eggs and oil together and add to dry ingredients.  Blend well.  Batter will be stiff.  Fold in apples and cranberries gently.  Spoon into Bundt pan and bake 1 hour and 15 minutes.

Mix topping ingredients together and pour over hot cake when it comes out of the oven.  Let cool 30 minutes and remove from pan.  Let cool completely and dust with powdered sugar if desired.

© Crackerberries 2013

Sweet Potato Cake Roll

Sweet Potato Cake Roll

One more sweet potato recipe...  ☺

¾ cup all purpose flour

1 tsp cinnamon

½ tsp ground cloves

¼ tsp ground ginger

¼ tsp allspice

1 tsp baking powder

½ tsp salt

3 eggs

1 cup sugar

1 cup mashed sweet potatoes

1 tsp lemon juice

1 cup chopped pecans

Confectioner’s sugar

Combine flour, spices, baking powder and salt in small bowl.  In large bowl beat eggs on high speed for 5 minutes and add sugar.  Stir sweet potatoes and lemon juice and add flour mixture and mix well.  Spread into a greased and floured cookie sheet (15”x 10” x 1”); sprinkle nuts on top and bake at 375º for 15 minutes. 

Turn out on towel sprinkled with Confectioner’s sugar and roll starting at narrow end.  Let cool completely and unroll and spread with filling; then re-roll.  Chill, slice and serve.

Filling: 

1 cup Confectioner’s sugar

6 oz cream cheese

4 tbsp unsalted butter

1 tsp vanilla

Combine in mixing bowl and beat until spreadable consistency.

© Crackerberries 2011

PIñA COLADA CAKE

So I had some “Master of Mixes” Piña Colada mix leftover in the fridge.  I don’t know how long that stuff lasts but I didn’t want it to go bad so had to think of something to use it for.  There are only so many Piña Coladas a person can drink.

½ cup butter flavored Crisco

2 cups sugar, divided

2 eggs

1 Tbsp vanilla

3 tsp baking powder

2½ cups all purpose flour

2 cups Master of Mixes Piña Colada mix, divided

2 cups whipped cream

2-3 cups coconut

Cream together 1½ cup sugar and shortening until fluffy; add eggs and vanilla and beat well.  Combine flour and baking powder together in small bowl; add to creamed mixture alternately with 1 cup Piña Colada mix.  Once all ingredients are well blended, continue to beat on medium for about 2-3 minutes.  Pour into 9x13 greased and lightly floured pan.  Bake 350º for 30-35 minutes or until toothpick inserted in center comes out clean.

Fork holes all through top of cake while still hot; pour 1 cup Piña Colada mix over top.  Sprinkle with 1-1½ cups coconut; let cool completely.  Spread whipped cream over top (be sure to share the spatula with the dog after) and sprinkle with toasted coconut.  (To toast coconut, spread on cookie sheet and place in preheated 350º oven for 10 minutes, stirring every 2-3 minutes.)  Place cake in fridge and chill for 2-4 hours before serving… the longer it chills in fridge the better it is.

© Crackerberries 2011

Fig Newton Cake

Fig Newton Cake

1 cup butter flavored Crisco

1 cup brown sugar

1 extra large egg

1 tsp cinnamon

½ tsp ground cloves

2 tsp baking soda

½ tsp salt

2 cups fig Newton filling

1¾ cups all purpose flour

Cream shortening and sugar together; add egg, spices, salt, baking soda and fig filling and mix well.  Add flour, just enough to create a thick cake batter.  Spread into greased 13x9x2 baking dish.  Bake 350º 30-35 minutes or until toothpick inserted in center comes out clean.

1 cup of raisins can be added to batter before baking to add more substance. 

Try using apple sauce, peach preserves or blueberry jam in place of the fig filling.

For an added treat, top with ice cream or vanilla sauce

Vanilla Sauce

½ cup sugar

1 Tbsp cornstarch

1 cup boiling water

2 Tbsp butter

1 tsp vanilla

In saucepan stir together sugar and cornstarch.  Slowly stir in water; bring to a boil over medium heat.  Boil gently for 5 minutes; remove from heat.  Stir in butter and vanilla. Pour warm sauce over cake.  Cover and refrigerate leftovers for up to 3 days.

 Crackerberries 2011