Adapted from "The Cake Mix Doctor" cookbook
Cake:
1 package yellow cake mix
1 package vanilla instant pudding mix
3/4 cup peach nectar juice*
1/2 cup vegetable oil
1/3 cup orange juice
4 large eggs
1/2 tsp orange extract, optional
Thin Glaze:
1 cup powdered sugar, sifted
4 T orange juice
2 T peach nectar juice
Thick Glaze**:
2 cup powdered sugar
2-4 T orange juice
1-2 T peach nectar juice
1. Preheat oven to 350 degrees. Grease a bundt pan and set aside.
2. Place all cake ingredients in a large mixing bowl. Blend with an electric mixer on low for 1 minutes. Scrap down the sides of the bowl and blend on medium for 2 minutes more.
3. Pour the batter into the prepared pan. Bake until golden brown, 40-50 minutes, or until a toothpick inserted comes out clean.
4. Remove pan from oven and allow to cool in the pan on a wire rack for 20 minutes.
5. While cake is cooling, prepare the thin glaze by combining all ingredients until smooth.
6. Loosen cake around the edges with a knife is necessary. Invert cake onto serve/storage dish. Place parchment paper or wax paper around the outside of the cake to keep your serving dish clean.
7. With a toothpick or wooden skewer, poke holes in the top of the cake. Gently spoon the glaze over the warm cake, allowing it to get in holes and drip down the sides and into the center. Allow cake to cool completely.
**Optional step. Once cake has completely cooled, prepare thick glaze and spoon over the top.
*You can find this in a can in most grocery stores. The original recipe called for peach schnapps if you want to make it a little "fun".
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Southern Toffee Brownies
Adapted from my brain and a recipe from Hershey's
What you need:
3/4 cup cocoa powder
1/2 tsp baking soda
2/3 cup margarine, divided and melted
1/2 cup boiling water
3 Tlb instant coffee
2 cups sugar
2 eggs
1-1/3 cup AP flour
1 tsp vanilla
1/4 tsp salt
1 bag Hershey's Caramel Kisses, chopped (they look gross when chopped but just go with me here)
2 cups pecans, chopped
2 bags caramel bits
2 Tlb water
1 bag milk chocolate chips
What you need:
3/4 cup cocoa powder
1/2 tsp baking soda
2/3 cup margarine, divided and melted
1/2 cup boiling water
3 Tlb instant coffee
2 cups sugar
2 eggs
1-1/3 cup AP flour
1 tsp vanilla
1/4 tsp salt
1 bag Hershey's Caramel Kisses, chopped (they look gross when chopped but just go with me here)
2 cups pecans, chopped
2 bags caramel bits
2 Tlb water
1 bag milk chocolate chips
1. Heat oven to 350 degrees. Grease 13x9x2 inch baking pan and add parchment to make it easier to remove.
2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup margarine. Add boiling water and instant coffee and stir until mixture thickens. Stir in sugar, eggs (make sure your mixture isnt too hot), and remaining 1/ 3 cup margarine. Stir until smooth. Add flour, vanilla, and salt; blend completely.
3. Stir in chopped up Caramel Kisses. They do kind of clump together so just use your spoon to break them up and stir them in. Then pour into your prepared pan.
4. Bake for 15 minutes until brownies slightly set. Sprinkle chopped pecans over the top, trying to cover completely. Bake an additional 20-25 minutes until a toothpick comes out clean.
5. While brownies are cooling slightly. Melt 2 bags of caramel bits (or squares) with 2 Tablespoons of water in a microwave safe bowl. Stir and stir and stir until caramel comes together and is pourable. Becareful, this stuff is hot and burns your skin easily. Pour over brownies, covering nuts completely.
6. Melt chocolate chips in a microwave safe bowl. Pour over caramel and spread with an off-set spatula.
7. Place brownies in fridge until set. Remove and loosen sides. Using parchment, pull brownies out of the pan and cut into even squares. Individually wrap with plastic wrap for maximum freshness.
Blueberry "Boy Bait"
Adapted from Piece of Cake
What you need:
2 cups AP flour (you could totally do half wheat and half AP if you wanted)
1 Tlb baking powder
1/2 tsp salt
1 cup (2 sticks) margarine, softened
3/4 cup granulated sugar, divided
3/4 cup light brown sugar
3 eggs
1 Tlb vanilla
1 cup 2% milk (the original recipe called for whole so I tried 2% BUT after trying it, I think skim would work well too)
1 pint fresh blueberries, washed and dried (check for any stems)
1/2 tsp ground cinnamon
1. Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with cooking spray and line it with a sheet of parchment paper with a few inches of overhang on two sides. Spray the parchment as well. (I clearly forgot this step so I am unsure of its crucial-ness BUT I am assuming it makes it easier to remove so give it a whirl and let me know if it helps!)
2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In your mixing bowl, beat margarine, 1/2 cup of granulated sugar and brown sugar until lightened in color and fluffy, about 2 minutes. Scrape down the sides and beat in the eggs one at a time. Add vanilla.
4. Add half the flour, mixing just until the flour begins to disappear. Add the milk and mix to incorporate. Add the rest of the flour and mix until there are a few streaks of flour left in the batter. Fold in the rest by hand until the batter is smooth.
5. Toss one cup of blueberries with 1 Tlb flour. Mix the floured berries into the batter and spread into the prepared pan. Sprinkle the remaining pint of blueberries on top of the batter.
6. Combine the remaining 1/4 cup of granulated sugar with the cinnamon and sprinkle evenly over the batter. Bake until a toothpick inserted comes out clean, about 45 minutes. Cool in the pan on a wire rack. Remove cake from pan (this would be easier if you had the parchment in the bottom) or cut into squares in pan.
What you need:
2 cups AP flour (you could totally do half wheat and half AP if you wanted)
1 Tlb baking powder
1/2 tsp salt
1 cup (2 sticks) margarine, softened
3/4 cup granulated sugar, divided
3/4 cup light brown sugar
3 eggs
1 Tlb vanilla
1 cup 2% milk (the original recipe called for whole so I tried 2% BUT after trying it, I think skim would work well too)
1 pint fresh blueberries, washed and dried (check for any stems)
1/2 tsp ground cinnamon
1. Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with cooking spray and line it with a sheet of parchment paper with a few inches of overhang on two sides. Spray the parchment as well. (I clearly forgot this step so I am unsure of its crucial-ness BUT I am assuming it makes it easier to remove so give it a whirl and let me know if it helps!)
2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In your mixing bowl, beat margarine, 1/2 cup of granulated sugar and brown sugar until lightened in color and fluffy, about 2 minutes. Scrape down the sides and beat in the eggs one at a time. Add vanilla.
4. Add half the flour, mixing just until the flour begins to disappear. Add the milk and mix to incorporate. Add the rest of the flour and mix until there are a few streaks of flour left in the batter. Fold in the rest by hand until the batter is smooth.
5. Toss one cup of blueberries with 1 Tlb flour. Mix the floured berries into the batter and spread into the prepared pan. Sprinkle the remaining pint of blueberries on top of the batter.
6. Combine the remaining 1/4 cup of granulated sugar with the cinnamon and sprinkle evenly over the batter. Bake until a toothpick inserted comes out clean, about 45 minutes. Cool in the pan on a wire rack. Remove cake from pan (this would be easier if you had the parchment in the bottom) or cut into squares in pan.
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