Cake Mix Donuts

These were yummy, a quick and easy way to make donuts.

DONUTS

1 box cake mix

2 eggs

1/4 cup vegetable oil

3/4 cup milk

GLAZE

1 tablespoon butter, melted

1 1/2 cups powdered sugar

3 tablespoons milk

1 For the donuts, heat oven to 350. Spray donut pan with cooking spray.

2 Whisk together donut ingredients until combined. Pour batter into a large ziploc bag. Snip a corner off the bag and pipe donuts into pan. (You only need to fill the pan about 1/2 full so go easy on the batter.)

3 Bake 12 – 14 minutes. Let donuts cool in pan 5 – 10 minutes before removing then cool completely before glazing.

4 For the glaze, whisk together glaze ingredients until smooth. Dip donuts into glaze about halfway then let excess drip off. Top with sprinkles.

Yield: 2 dozen donuts

recipe from Jennifer Meyering

Easy Glazed Lemon Loaf Cake

Just look at those two beauties! Nothing says summer like lemon desserts. I can’t tell you how it tasted because I gave them to my neighbor for her birthday which means that I’ll just have to make them again!

CAKE

1 box lemon cake mix

1 small box lemon instant pudding mix

4 eggs

1/2 cup vegetable oil

1/2 cup milk

1 cup sour cream

6 tablespoons lemon juice

GLAZE

3 cups powdered sugar

4 – 6 tablespoons lemon juice

1 For the cake, heat oven to 350. Spray two loaf pans with cooking spray for baking.

2 Beat all cake ingredients on low until well combined. Pout into prepared pans.

3 Bake 45 – 50 minutes or until toothpick comes out clean and loaves are golden.

4 Let cool 10 – 15 minutes in pans before removing to cool completely before glazing.

5 For the glaze, whisk together glaze ingredients until smooth then drizzle over loaves.

recipe from Food Talk Daily

Birthday Breakfast Muffins

These were so easy and so yummy! You could replace the sprinkles with chocolate chips for a grown up version.

1 box cake mix

1 cup mashed bananas

1 cup applesauce

1 cup sprinkles plus more for topping

1 Heat oven to 350. Line muffin pans with paper liners.

2 In a large bowl, stir together dry cake mix, mashed bananas, and applesauce. Fold in sprinkles.

3 Scoop into prepared pans and top with additional sprinkles. Bake 16 – 18 minutes or until muffins have risen and toothpick inserted in center comes out clean. Let cool 10 minutes before removing from pan.

recipe from The Baker Mama

Roasted Roma Pizza Sauce

Usually I’m waging a war against zucchini in the summer but this year it has been the tomatoes. I found this recipe and it looked good so I gave it a go and it was delicious! I sort of combined it with another recipe to make it a little easier and it came out great.

10 pounds Roma tomatoes

1 onion, sliced

4 cloves, garlic, peeled and cut in half if large in size

1/4 cup chopped fresh basil

2 teaspoons salt

1 Heat oven to 350. Brush 2 – 3 cookie sheets with sides, AKA jelly roll pans, with olive oil.

2 Cut tops of tomatoes off and then cut them in half. Scoop out the seeds and lay cut side down on prepared cookie sheets. Mix in garlic cloves and sliced onion on sheets with tomatoes. Brush lightly with olive oil and sprinkle with salt and pepper.

3 Place in oven and let roast until tomatoes just start to blacken on tops, about 30 – 40 minutes.

4 Remove from oven and let cool slightly then scoop into a food processor and process until smooth. I did it in about 3 separate batches in my processor. (Your sauce will be thicker if you use a slotted spoon to remove the tomatoes from the cookie sheet and avoid all the liquid on the cookie sheets as much as you can.)

5 Pour the processed tomato mixture into a large sauce pan. Add fresh basil and salt (if desired). Bring to a boil and then let simmer until mixture has thickened. (It won’t get really thick but it will get slightly thicker.)

6 Let cool then freeze or use.

inspiration from these two recipes:

Grow a Good Life

and

Homemade Tomato Sauce

Easy Vanilla Ice Cream

This truly was the easiest ice cream to make but also the best tasting we’ve ever made as well.

6 cups cream (I used heavy whipping cream)

4 1/2 cups half and half

2 1/4 cups sugar

1 1/2 tablespoons vanilla

Combine all ingredients in canister of your ice cream maker then follow your ice cream maker’s instructions to make ice cream. Place in freezer when done mixing.

Yield: 1 gallon

recipe came with the Nostalgia Ice Cream Maker I got the hubs for his birthday

The Best Lemon Buttercream Frosting

And here is the yummiest lemon frosting that went with the cupcakes I posted yesterday.

1 cup butter, softened

1/4 cup freshly squeezed lemon juice

5 cups powdered sugar

1 tablespoon lemon zest

yellow food coloring, about 1 drop

1 In mixer bowl, beat together butter and lemon juice until combined.

2 Add powdered sugar, one cup at a time, until creamy.

3 Add lemon zest and food coloring until combined.

recipe from Two Sisters

Vanilla Cupcakes (AKA my new go to cupcake recipe)

This is the cupcake recipe I’ve been looking for. You know how sometimes when you bite into a cupcake it just falls apart and you can hardly eat the rest without looking like you haven’t had food in a month? (Maybe it’s just me.) These cupcakes are slightly denser so when you bite into them, they don’t crumble to pieces and make everyone look like a kindergartner trying to eat them. HIGHLY RECOMMEND!

1 box white cake mix (I used vanilla but you could use any flavor)

1 small box vanilla pudding mix (or corresponding flavor to your cake mix)

4 eggs

1 cup sour cream

3/4 cup vegetable oil

1/2 cup milk

1 Heat oven to 350. Line cupcake pans with paper liners.

2 In bowl of your mixer, add cake mix and pudding mix and turn on mixer to low to combine.

3 Add eggs, sour cream, oil, and milk to bowl and mix together.

4 Scoop into pans. Bake 20 minutes or until they bounce back when touched lightly. Let cool before frosting.

recipe from Spaceships and Laser Beams

Peanut Butter Chocolate Chip Zucchini Cake

This one was definitely a winner and will go in the yearly zucchini rotation. I’m going to give it a try with Nutella instead of peanut butter for my daughter so I’ll let you know how that goes.

1/3 cup creamy peanut butter

1/4 cup butter, softened

1 cup packed brown sugar

1 1/2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 egg

1 teaspoon vanilla

1/4 cup buttermilk

1 cup shredded zucchini

1/4 teaspoon cinnamon

1/2 cup chocolate chips

1 Heat oven to 350.

2 Cream together peanut butter, butter, and brown sugar until blended. Beat in 1 1/4 cups of the flour, salt, and baking soda until mixture is sandy. Remove 1/2 cup for topping.

3 Beat in remaining flour, egg, vanilla, and buttermilk then stir in zucchini. Spread into greased 9″ round or square pan. Stir cinnamon into reserved topping and sprinkle over batter then top with chocolate chips.

4 Bake until toothpick inserted in center comes out with moist crumbs, about 20 – 25 minutes.

recipe from Taste of Home

Peanut Butter Cup Brownie Muffins

Wow, these were good. There really isn’t anything muffiney about them except for the fact that they are shaped like muffins. They are really an insanely delicious brownie which I am now dreaming about. I want to make them again with toffee and chocolate chips in them instead of the peanut butter cups and, of course, I will keep you posted.

2 cups semisweet chocolate chips

10 tablespoons butter

4 eggs

3/4 cup sugar

1 teaspoon vanilla

1/4 teaspoon salt

1 cup flour

10 ounces mini peanut butter cups, cut into quarters plus more for topping (cut in half), someone commented on the original post saying they used the mini peanut butter cups from Trader Joe’s and those would be perfect for this recipe, no chopping

1 Heat oven to 350. Line muffin tins with foil or paper liners.

2 Melt chocolate chips and butter in microwave at 30 second intervals, stirring in between, until melted and smooth. Let cool slightly.

3 Whisk in eggs, sugar, and vanilla. Fold in flour just until incorporated then stir in quartered peanut butter cups.

4 Scoop into prepared pan (these don’t rise very much so fill 3/4 full). Top with halved peanut butter cups.

5 Bake 30 – 40 minutes or until set.

Yield: about 18 or so

recipe from Plain Chicken

Crumbl Copycat Biscoff White Chip Cookies

I am in love with Crumbl Cookies and these were a pretty good copycat recipe. If you like cookie butter then you will love these.

1 stick butter, softened

1/2 cup smooth cookie butter (I get mine from Trader Joe’s)

1/2 cup brown sugar

1/4 cup sugar

1 egg

1/2 teaspoon vanilla

1 1/3 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 salt

3 Biscoff cookies, crushed (You can find these at Costco)

3/4 – 1 cup white chocolate chips

5 or more (depending on the size of your cookies) Biscoff cookies, split in half

1 Heat oven to 375. Line cookie sheets with parchment.

2 Beat together butter, cookie butter, brown sugar, and sugar until smooth and creamy. Add in egg and vanilla and mix just until combined.

3 Mix in flour, baking soda, baking powder, salt, and crushed cookies, just until flour is mixed in. Fold in white chips. Scoop batter onto cookie sheets (you can make big cookies like Crumbl or just regular size ones like I did). Bake for 11 minutes. Gently press 1/2 Biscoff cookie onto top of each cookie.

recipe from Lifestyle of a Foodie