Apple Cakey Pie Thing Gooey Goodness

A couple weeks ago I came across a cake on a site (thanks to Mark Boxshus, A.K.A. Boscoe the Cookie Doctor) and thought it looked awesome, but there was no way it would work. I also thought it would be awesome with a topping like the one we use for Nana's Apple Cake.

I had no idea how this monster of a thing would turn out so I tried it. I tweaked it here and there and made it several times before I was happy with it. Just the photos alone on Facebook and Instagram stirred people.

When I posted to Instagram I called it: "Apple cakey pie thing gooey goodness" and SoVeryDomestic remarked, "That should really be the official name." So, I obliged and here we are. 

The first time I made it several of the kids said it was the best apple pie they ever had. It's not quite a pie, though, so we called it "pie cake". The inside seems to be almost not fully done, but it is - we struggled to find the right words for the consistency and realized it's almost like the texture you get when you let ice cream melt on your warm crumb-topped pie. It's really wonderful.

Apple Cakey Pie Thing Gooey Goodness
Serves 10-12
Printable Recipe

Ingredients:

Crust and topping:

2 sticks butter (1 cup) cut into small pieces
2 cups all-purpose flour
1 cup packed light brown sugar
1 teaspoon ground cinnamon


Filling:

12 small or 8 large Granny Smith apples - peeled and thinly sliced
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon

Cake:

1/3 cup butter
1/2 cup white sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder

Directions:
Preheat oven to 350 degrees F

1. Combine crust and topping ingredients: Stir together flour, sugar and cinnamon - rub into butter until crumbly. Set aside 1/3 of this and press the rest into a 10-inch springform pan. Cover the bottom and press part way up the sides - about 1/2 an inch up.

2. Combine apples and brown sugar with cinnamon. Toss well to coat. Pour into crust. This should come up to the top and possibly slightly over.

3. Stir together cake ingredients: Melt butter and stir in sugar and vanilla. Add milk and egg and blend well. Stir in flour and baking powder. Pour over top of apples and tap to help it cover over the apples well.

4. Crumble the rest of the topping across the cake and set on a baking sheet.

5. Bake for 1 hour and 20 minutes or until browned on top and bubbly at the edge.

6. Let cool well (about an hour) and run a knife around the edge. Slice now if you wish or remove ring and cut into 10-12 pieces.

Peaches and Cream Crostata

Peaches and Cream Crostata

If strawberries and cream at the beginning of the week wasn't enough, how about another classic combination; Peaches and Cream Crostata. When I made this the first time the kids (even the pickiest!) told me, "This is the best thing I've ever eaten!" I have to agree, it's mighty fine.

Peaches and Cream Crostata
Printable Recipe
Makes 1 crostata that serves 8
Hands-On Time: 15 minutes
Ready In: 1 hour

Dough:

1 cup flour
1 T sugar
1/4 t salt
1 stick butter - diced
2 - 3 T ice water

Stir flour, sugar and salt together well. Add butter and rub together until crumbly. Add water 1 Tablespoon at a time until dough forms a firm ball. Flatten and chill between waxed paper while prepping fruit.

Filling:

3 large peaches peeled and sliced thinly - about 2 cups
Sugar to taste if peaches are not sweet (I often don't need any)
8 ounces cream cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 egg

Prepared caramel sauce to taste

Directions:

Preheat oven to 350 degrees F

1. Roll dough on a well-floured surface into a 12-inch circle.
2. Place dough onto a baking sheet sprayed with vegetable oil (I use a silicone mat)
3. Combine cream cheese and sugar and mix until smooth. Add egg and vanilla.
4. Spread cream cheese mixture into the center of the dough leaving a 2-inch outside edge.
5. Top cream cheese with sliced peaches.
6. Fold dough over the top just at the edge leaving a circle of fruit in the center about 5-
inches in diameter. Don't worry about how it looks, the more rustic, the better!
7. Bake for 45 minutes or until center is set and edges begin to brown lightly.
8. Take out and let cool on pan completely. Top with as much caramel sauce as you like.

Pink Lemonade Bars

Pink Lemonade Bars

Pretty in pink lemon squares are a sweet-tart addition to any dessert table. When I make these they're devoured in no time and everyone always wants the recipe. These are great sellers at bake sales, as well. The youngest noseminer seemed to want these the other day after watching someone get sacked on MasterChef, so I dutifully made up a batch today. Let's see if she keeps me.

Pink Lemonade Bars

Hands-On Time: 15 minutes
Ready In: 1 hour 15 minutes
Yield: Makes 24 bars

Ingredients:

Crust:

1 cup (2 sticks) unsalted butter - softened
1/2 cup granulated sugar
1 teaspoon lemon zest
2 cups flour
Pinch of salt

Filling:

6 large eggs
1 cup freshly squeezed lemon juice
1 teaspoon lemon zest
1 1/2 cups granulated sugar
1/2 cup flour
Several drops of red food coloring
Powdered sugar for dusting

Directions:

For Crust:

Preheat oven to 350 F degrees and line a 9 x 13 baking pan with parchment or waxed paper.
Rub lemon zest into sugar until well combined and fragrant.
Cream together butter and 1/2 cup granulated sugar.
Stir flour and salt together and add to butter.
Stir with a wooden spoon until a soft dough forms.
Press dough evenly into the bottom of the prepared pan.
Bake for 20 minutes.
Remove from oven and cool.
Reduce oven heat to 325 degrees.

For Filling:

Rub lemon zest into sugar until well combined and fragrant.
Blend eggs and sugar until lemon-yellow and smooth.
Add lemon juice and food coloring until the color of pink lemonade.
Add flour slowly, stirring constantnly so lumps do not form.
Bake for 35 to 40 minutes or until firm. To check for firmness, give the pan a small shake -- if  there is little movement in the center of the filling, it's done.
Cool completely and dust with powdered sugar before cutting.

Toasted Coconut and Chocolate Chip Banana Nut Bread

Toasted Coconut and Chocolate Chip Banana Nut Bread

Everyone here loves banana bread and when you spruce it up with toasted coconut, peanut butter and chocolate chips it's just that much better! This makes 2 standard size loaves 9 x 5 inches.

Toasted Coconut and Chocolate Chip Banana Nut Bread
Printable Recipe
Makes 2 loaves

5 overripe bananas
3/4 cup granulated sugar
3/4 cup brown sugar
1 Tablespoon vanilla extract
4 eggs
3/4 cup cooking oil (I use olive)
3 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 cup toasted coconut
1 cup chopped walnuts
1 cup mini chocolate chips (regular size is fine)

1. Preheat oven to 350 degrees F. Oil and flour two standard loaf pans.
2. Mash bananas and add sugars. Mix to combine well, working out lumps.
3. Add oil, vanilla and eggs and beat well.
4. Stir together flour, baking soda and salt. Add to banana mixture.
5. Mix coconut and nuts together and set aside 1/2 cup. Blend remaining nuts and coconut into batter along with chocolate chips.
6. Pour batter into pans and top with reserved coconut and nuts.
7. Bake for 1 hour or until done when wooden pick inserted in center comes out clean.
8. Cool for 10 minutes before removing from pans.

Strawberries and Double Cream Muffins

Strawberries and Double Cream Muffins

Strawberries and cream is a classic combination and sour cream in the batter and cream cheese in the center make these muffins doubly delicious!


Strawberries and Double Cream Muffins
Printable Recipe
Makes 18 regular sized muffins


Ingredients:

3 cups all purpose flour
1/2 teaspoon salt
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 cup granulated sugar
1 stick butter
1/2 cup vegetable oil
3/4 cup milk
1/2 cup sour cream
2 large eggs
1 teaspoon vanilla extract
2 cups strawberries - diced

Filling:

8 ounces cream cheese - softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract


Directions:

Grease 18 muffin tins and set aside
Heat oven to 375 degrees F

1. Blend together cream cheese and 1/4 cup sugar for filling until smooth. Add egg and vanilla and mix well. Refrigerate until needed.
2. Combine flour, baking soda, baking powder, salt and sugar. Set aside.
3. Melt butter and add to oil. Stir in milk, sour cream, vanilla and eggs.
4. Pour wet ingredients into dry and blend until just combined - there may be a few lumps. Fold in strawberries.
5. Spoon into prepared muffin tins 2/3 full. Drop filling onto top of each muffin - about a tablespoon for each. If refrigerated the filling will sink into the batter and settle in the center while baking.
6. bake for 20-25 minutes or until the tops spring back when touched. Cool completely in tins before removing.

Pumpkin Granola Muffins

Pumpkin Granola Muffins 

Maple sugar and I have a love-hate relationship. For the most part, I love it, but in certain applications, I just can't do it. Flashback to childhood when an adult would approach with a box full of chocolates and offer one. We all know, thanks to Forrest Gump, "...you never know what you're gonna get". Now, some companies have markers for their chocolates, either in the form of a swirl or lines added to the top of the coated candy to clue you in as to what's in them, or they have a "map" on the inside of the box that corresponds to the layout of the chocolates.

I don't recall knowing either of those tricks as a child, so I would take what looked pretty or good and then be completely shocked, often times pleasantly so, but sometimes not so pleasantly. It was that way with the maple flavored candies. One bite and I was struggling to find a place to spit out the candy and dump the uneaten half (we all eat them in two bites ... admit it).

That is one instance in which I decidedly do not like maple sugar. Add maple syrup to pancakes, waffles, French toast, bacon, sausage etc. and I'm in heaven. Breakfast is not the same without it and I know most people feel exactly the same.

My other favorite is in granola, but I always felt as thought I were adding an inferior sugar without much nutritional value when I topped or added it to foods. Imagine my surprise when I found that is not the case. Maple sugar is very full of trace minerals, antioxidants and very good things. Look at this information from the Vermont Maple Sugar Makers Association.

Maple Syrup Nutritional Information

Fact Sheet

• Maple syrup contains an abundant amount of naturally occurring minerals such as calcium, manganese, potassium, riboflavin and magnesium.
  
• Maple syrup is a natural source of beneficial antioxidants, which have been shown to help prevent cancer, support the immune system, lower blood pressure and slow the effects of aging.
  
• It’s more nutritious than all other common sweeteners, contains one of the lowest calorie levels, and has been shown to have healthy glycemic qualities.
  
• Researchers have found that pure maple syrup contains numerous phenolic compounds, which according to the National Center for Biotechnology Information play an important role in cancer prevention and treatment.
  
• Phenolic compounds are also commonly found in plants and in agricultural products known as “super foods,” such as blueberries, tea, red wine and flax-seed.
  
• During a recent study at the University of Rhode Island, 34 new beneficial compounds were discovered in pure maple syrup.
  
• Additional research is being conducted to synthesize some of these compounds into medications that could fight fatal diseases, including diabetes.
  
• For more information, please visit http://vermontmaple.org 

Good stuff, yeah? On to the recipe for Pumpkin Granola Muffins using one of my favorite granolas Earthbound Farm's Famous Maple Almond Granola, which incorporates maple syrup. Yum. 

Pumpkin Granola Muffins
Printable Recipe
Makes 24 standard sized muffins or 12 large

Ingredients:

4 eggs
1 c white sugar
1 c brown sugar
l can pumpkin (15 oz.- about 2 cups)
3/4 c vegetable oil like canola
3/4 c olive oil
1 t vanilla
3 c flour
2 t baking soda
2 t baking powder
l t ground cinnamon or pumpkin pie spice
l t salt
2 cups granola - divided (Earthbound Farms Famous Maple Almond Granola is perfect here) 

Directions: 

1. In a mixing bowl, beat eggs, sugar, pumpkin and oils until smooth.

2. Combine flour, baking soda, baking powder, cinnamon and salt-add to pumpkin mixture and mix well. Fold in 1 1/2 cups of granola. 

3. Fill greased or paper-lined muffin cups three-fourths full and top with a sprinkling of the remaining 1/2 cup of granola. 


4. Bake at 400 degrees F for 16 to 20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack to cool completely.

German Chocolate Icing

German Chocolate Icing on Gooey Brownies

My oldest daughter is very fond of coconut and loves German Chocolate Cake. This year for her birthday I did a riff on that and topped a gooey brownie with German Chocolate Nut and Coconut Icing. The result was to-die-for!

Choose any brownie you like or use this to ice a full two-layer cake. That means this covers a 9 x 13 pan of brownies with a little left over. I also think this would be just right for Valentine's Day.

German Chocolate Icing
Printable Recipe
Makes about 3 cups

Ingredients:

1 cup granulated sugar
1 cup evaporated milk
1/2 cup butter
3 eggs, beaten well
1 1/3 cups flaked coconut
1 cup chopped pecans, walnuts or almonds - traditional is pecans
1 teaspoon vanilla extract

Directions:

1. In a medium saucepan, melt the butter over medium heat then add sugar, evaporated milk and eggs.

2. Whisk together and cook and stir constantly until thickened. This can take 10 minutes to achieve. You must keep stirring so the eggs don't become scrambled eggs rather than a thickener.

3. Remove from heat and stir in nuts, coconut and vanilla until well blended. Cool for 30 minutes before adding to cooled cake or brownies.

Cinnamon Rolls

Please excuse the quality of my photo - I haven't had time to set up at the new house! You get the idea.

I've been baking cinnamon rolls for years and years ... and years. For some odd reason I never thought to add them to my blog. I just never felt they were overly special and figured everyone already had a recipe. Well, I do like mine and I think the vanilla pudding mix added to it really adds flavor.

Cinnamon Rolls

Dough:
 
1/4 cup warm water
1 packet dry yeast
1 Tablespoon granulated sugar
1/2 teaspoon table salt
4 cups all purpose flour
1/2 package instant vanilla pudding mix (3.4 oz. package)
1 cup warm milk
1/4 cup butter - softened
1 large egg - lightly beaten


Filling:

1 cup packed light brown sugar
1 Tablespoon ground cinnamon
1/4 cup butter - melted


Cream Cheese Cinnamon Icing:

4 ounces cream cheese- softened  
1/4 cup butter - softened  
1/2 teaspoon vanilla extract

1/2 Tablespoon milk
1 1/2 cups powdered sugar
1/2 teaspoon ground cinnamon


1. Combine warm water, yeast and sugar together and let stand for 5 minutes. If mixture is bubbly proceed with the rest of the recipe.
2. Add salt and 1/2 cup of flour to yeast mixture and blend well.
3. Pour in milk, butter, pudding mix, egg and 1 cup flour and start blending in a stand mixer or with a hand blender.
4. Once smooth add remaining flour 1/2 cup at a time with a wooden spoon or dough hook attachment until flour is incorporated.
5. Run on medium speed for 5 minutes with a dough hook or knead by hand for 8-10 minutes or until dough is smooth and elastic.
6. Cover with plastic or a bread towel and let rise until doubled in bulk - about 1 hour.
7. Roll dough into a rectangle about 15 inches by 24 inches (or follow instructions HERE for "Sunshine Bread").
8. Spread dough with melted butter then sprinkle with sugar and cinnamon. Roll up from the long side and seal.
9. Cut into 12 equal pieces and place in greased round pans. Press down on each roll slightly to help them bake into the proper shape. Cover with plastic or bread towel and let rise again until double in bulk.
10. Bake for 15-20 minutes in a 350 degree F oven until golden brown and puffy.
11. Spread with icing if desired.

Cream Cheese Cinnamon Frosting:
In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately.

Fresh Sliced Pumpkin Pie

Fresh Sliced Pumpkin Pie

Many years ago as a child I read the Little House on the Prairie series and fell in love with it. Since then I've read the entire series again and again countless times; to myself and also aloud to my children. I was fascinated with the way the Ingalls family lived; what they ate, what they wore and how they built their homes.

In one particular book (The Long Winter)  "Ma" makes a pie from a green pumpkin and to everyone's amazement, it tastes nearly like apple pie. I couldn't find a truly green pumpkin here, but when the season is right small pie pumpkins are sold just about everywhere.

I dutifully peeled, seeded and sliced the small pumpkin and layered it with spices and sugar in a pie crust and the result was very good. I wouldn't say it was wonderful or even delicious because I think our mind plays tricks on us when we're so used to something as pureed pumpkin in pies that when we have it in another form, it's just odd.

Making Fresh Sliced Pumpkin Pie

I won't say this was odd, either ... it was good. It was definitely worth the try and I do have at least one child who can't seem to get enough! See what you think. I may change it slightly and try again, just for fun.

Fresh Sliced Pumpkin Pie
Makes 1 Pie
Ready In: 1 hour 20 minutes

Ingredients:

One double pie crust
One 3-pound pie pumpkin
2 tablespoons flour
1/2 cup brown sugar
1 teaspoon pumpkin pie spice

Directions:

1. Preheat oven to 375 degrees F.
2. Wash and peel pumpkin. Remove insides with a sharp-edged spoon and keep the seeds or discard.
3. Slice pumpkin thinly.
4. Place one pie crust in a 9-inch pie pan and dust with flour. Add half of the sliced pumpkin, half of the spic and half of the sugar. Repeat.
5. Top with second crust and seal edges. Vent top and put on a baking sheet in case of spillage.
6. Bake for 1 hour until crust is browned and vents are bubbling with pumpkin juices.
7. Allow to cool for an hour before slicing.

Simple Strawberry Cake

Strawberry Cake

I feel I need to begin this post with a disclaimer, so I will. This cake is made with a boxed mix AND a boxed gelatin mix. So, there. If you have any arguments, feel free to dial up Tyler Florence who shared a recipe using a boxed mix in his book, Family Meal. Not only was that cake fabulous, but easy to make, and thus, more likely to be made.

This was made by request as a birthday cake, and perfect for this time of year. Because it's so easy to make but so pretty in presentation it's good for every day or to serve to company. This would also be a beautiful addition to any Mother's Day table.

Any boxed yellow cake will do and any brand of gelatin, as well. Just use the sizes recommended for best results.

Strawberry Cake
Printable Recipe
Hands-On Time: 15 minutes
Ready In: 1 hour 45 minutes (includes cooling time)
Serves: 8-10

Ingredients:

1 quart ripe strawberries, washed and hulled - leaving one with the stem and leaves
One yellow cake mix (18.25 ounces)
One strawberry gelatin mix (3 ounces)
2 cups heavy cream
1/4 cup powdered sugar

Directions:

1. Slice all but one strawberry thinly and set aside. Slice one strawberry from end to stem being careful not to cut all the way through. Leaving stem attached, fan out berry and set aside.
2. Blend cake mix as directed on box and place half of batter in another bowl. Mix gelatin into one half of batter.
3. Pour plain batter evenly into two 9-inch round cake pans. Add strawberry batter to top and swirl with a spoon or fork. Bake as directed on box.
4. Cool cakes completely once baked and remove from pans.
5. Add powdered sugar to heavy cream and beat until fluffy.
6. Set one cake on a plate and top with half the whipped cream and half the strawberries.
7. Add second cake layer and whipped cream. Arrange strawberries in concentric circles from center out. Add berry with leaves to the center.

Peanut Butter Torte

Peanut Butter Torte

I'm really using the term "torte" loosely here; there is no layering of this cake, but there's so little flour that it can nearly be classified as torte, which as a rule breaker, is good enough for me.

I've been making a cake similar to this for years and years (see that here) and I had a bag of peanut butter baking chips sitting around for some time that I wasn't finding a good use for. I had a moment of clarity and this cake was the result.

Top it with chocolate, of course, for a rich and delicious after-dinner or just with coffee, dessert.

Peanut Butter Torte
Printable Recipe

Makes One 8 or 9 - inch cake

Melt together until smooth:

1 (10 ounces) bag of peanut butter baking chips
6 Tablespoons butter

Allow to cool for 10 minutes

Blend together:

5 egg yolks (set aside whites)
1Tablespoon all purpose flour
1Tablespoon powdered sugar
1/2 teaspoon vanilla extract

Add peanut butter mixture to egg mixture and blend until smooth.

Beat until stiff:

5 egg whites

Gently fold egg whites into peanut butter/egg yolk mixture until well blended.
Do NOT overbeat!

Pour into a greased 8 or 9 -inch spring form pan and bake 425 degrees F for 12 minutes or until center is slightly moving, but not jiggly. If you over bake this is will be dry.The center will set as it cools.

Cut into slices when cooled and served with your favorite chocolate sauce - we like hot fudge.

Sunshine Bread

Sunshine Bread. Instructions below.

A long, long time ago (somewhere around 1990) I started getting recipe cards in the mail. You know, the free box to hold them in with 10 or so cards coming at a time. The set was called "My Great Recipes" and though I paid on time all the time, one day they just stopped coming. This was well before the internet and I never did find a phone number in any of the paperwork that came, so I resigned myself to having the cards I did have and let it be.

I did love those cards. In fact, I still have them. One recipe that caught my eye was "Maple Sunburst Coffee Cake". I believe I made it once and, not being a huge maple fan, I didn't make it again. My kids are big cinnamon roll fans, though so I took my standard cinnamon roll recipe and rolled it out differently.

Two circles of dough with butter and cinnamon/sugar in the center, cut into "rays" which are then twisted and there you have it. A pretty and tasty new way to serve up the usual cinnamon roll!

If you want it to be really sun-shiny, add some grated orange zest to the dough and top with an orange and powdered sugar glaze. Either way is just as yummy.

I won't give you a recipe for cinnamon rolls - there are so many out there already, but I will show you how to roll it and what to do with the filling.

 Half of the cinnamon roll dough. You need two balls of dough.

 Dough rolled to 12-inches in diameter. (Mine was 18-inches because I'd made a huge batch of dough.) Roll two.

The two dough circles with cinnamon/sugar/butter in between. This is a special pan I usually use for pizza. I'd tell you what it really is, but then I'd have to ... well, you know. Use parchment paper to make it easier to move the bread once it's baked.

 Place a small bowl, 3-inches in diameter, in the center of the dough to help guide you in cutting the "rays". (Again, my dough was 18-inches so the bowl was 4-inches in diameter.)

 The cuts shown from the center. When making a 12-inch diameter "sun" should be 1-inch apart on the outside edge. The center will be far closer together than shown. Use a very sharp knife to make the cuts or the dough will stick when you try to lift it to twist.

 Twisted. Take each "ray" and twist three times. Once all "rays" are twisted, let rise again until doubled in bulk. Brush an egg wash onto the bread to make it look nicer when finished baking.

 Bake according to recipe directions, checking after 20 minutes, and remove once the bread is golden brown. Wait for 10 minutes before moving the bread to another surface for serving. You can also keep it on the pan it baked on. In my house it rarely makes it off the baking pan.

 The center of the sun. 

 The finished bread. 

Easy Decoration and Yummy Cake

It's no secret around here that my cake decoration skills are sub-par. Actually, they're flat out bad. So, any chance for me to make a cake look good without too much effort is perfect for me - and for those being subjected to my "skills". The kids always love cakes made by mom, but even they have to admit to them being not exactly nice to look at.

This cake topping is not only so very pretty, but also so very easy. Start with any type of berry you like (save the strawberries for a large sheet cake) and add fresh mint leaves. That's it. A white background makes it more dramatic, but I imagine any lighter colored icing would do.

Arrange them first on a surface the same size as your finished cake so you can rearrange as needed to get the right look. Dusting with powdered sugar adds a nice touch, as well. I like the contrast of dark berries and green leaves, but red berries would be equally pretty.

Now, to this cake. This one is simple to throw together, dense and moist in texture and not too sweet. It reminds me of a pound cake and, as such, goes well with a variety of toppings, but I find the lighter frosting I've included to be the perfect complement to heavier icings.

Sour Cream Cake and Cream Cheese Frosting
Makes one 8x8 square cake
Printable Recipe

1 stick unsalted butter
1/4 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream
1 1/2 cups cake flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder

Heat oven to 350 degrees F. Grease and add parchment paper to an 8x8 square baking pan. Set aside.

Cut butter into small pieces and combine with sugar. Beat with a hand mixer until light. Add vanilla and eggs, one at a time, until well blended. Stir in sour cream. Add flour, salt, soda and powder. Blend well until smooth. Batter will be thick.

Smooth batter into pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely and turn out onto a serving platter, bottom side up.

Mix frosting:

4 ounces cream cheese
1 cup heavy cream
1/4 cup powdered sugar

(Note: if you like you can use non-dairy whipped topping in lieu of the cream and sugar.)

Soften cream cheese and beat until smooth. Beat heavy cream with powdered sugar until cream forms stiff peaks. Fold into cream cheese until smooth. Spread on cooled cake and add berries and mint in desired pattern.

Pink Lemonade Cupcakes

Pink Lemonade Cupcakes

It seems that the cupcake craze hasn't gone anywhere and may not phase out like I thought it would, so I'm grasping an opportunity here to share a favorite cupcake. The first time I made these they were devoured in no time and it's been that way each time I make them.

I make them at home for the kids, I've made them at work for my consumers and co-workers and everyone loves them and wants to know how I make them. Prepare to be amazed. Well, or just enlightened. These are made the exact same way as my Lime Cupcakes ... with a boxed mix altered slightly and colored with food dye.

For the record, nobody is sure where pink lemonade originated, but it's nothing secretive, it's simply lemonade that's been dyed with food coloring or red fruit. These cupcakes and icing are dyed with red food coloring - the usual liquid drops. Depending on the type of dye you use, the color can vary widely, so experiment until you get the perfect shade of pink.

For the cupcakes pictured, I double icing recipe. If you're going to simply spread icing on top as usual, go with the amounts listed.

Pink Lemonade Cupcakes

Pink Lemonade Cupcakes
Makes 18 to 24
Printable Recipe

1 boxed white cake mix (most are 18.52 ounces)
2 whole eggs
1/3 cup oil 
1 1/4 cups water
zest of half a lemon
juice of half a lemon 
red food dye

Icing:

3/4 cup butter - softened (1 1/2 sticks)
zest of half a lemon
juice of half a lemon
red food dye
powdered sugar (3 -4 cups depending on how much juice your lime holds)

Mix up the cake mix with the eggs, oil, water, zest and juice. Add dye a few drops at a time and mix well until the correct color is reached. Pour into muffin tins, lightly greased or set with cupcake wrappers. Bake at 350 degrees F for 12-15 minutes or until golden brown and springy when touched in the center. Let cool.

Beat the butter until fluffy and add zest.. Pour in juice and powdered sugar a cup at a time, and keep beating until icing forms and is of a nicely spreadable consistency. Add dye and blend until color is right. Frost cooled cupcakes and decorate as desired.

I bet you're wondering why I used a white cake mix and then adulterated the thing with whole eggs? Well, boxed yellow cake mix tastes different than white mix, which I like better, but I wanted a bit of color to these so I added the egg yolks as well. There you go - whip some up and enjoy!

Funny Cake

Once in a while someone comes along and reminds me about a food I've eaten in the past that I completely forgot about. Such was the case not too long ago when I was reminded of funny cake and I decided to take that memory and augment a little.


When I was a young child in the 70s my mother went through a phase where she would purchase milk and eggs from a delivery truck. I couldn't  remember who the older man was that delivered those items in his step van, but I'll never forget his visits.

I would sit out on the front stoop of our home on Linden Street in Bethlehem with my stepdad and wait paitently for the truck to come. Mom would sometimes be with us, and she was always the purchaser, but my step-father and I were the watching committee. As soon as the truck would roll down the hill, if she wasn't there already, we would call for mom.

She always bought eggs and milk, but some weeks there would be extras. A tin of potato chips, a bag of pretzels, a wet-bottomed shoo-fly pie for my step-dad and, not often enough, a funny cake for my brothers and me. We'd devour it in one sitting and wish for more.

Mom never made shoo-fly or funny cake; I think it may have been something she considered an Amish secret, shrouded in mystery and not to be uncovered by mere "English" (what the Amish call the rest off us) people. Or she just may not have had a recipe.

Once I was older I discovered recipes for both. My first time with shoo-fly pie was disaster. Pie filling puffed up and dripped out of the pies and into the bottom of the oven. Blackened molasses is like no other odor in the world. Funny cake was made now and then, but not often enough - just the way mom bought them. In fact, I don't think my kids would recognize one if they were introduced to it.

I called mom to inquire about the deliveries and the man who made them and she told me that all she remembered was his last name: Fegely.  After a quick search on the internet for milk deliveries in the Lehigh Valley by a Fegely, I came across Howard Fegely, owner of Fegely's Dairy and founder of Limeport Stadium. I have no idea if the man who delivered our milk was related to the dairy Fegely's, but I did try my best to find out and turned up empty-handed.

No matter, I made funny cake for the kids and they did exactly as expected; they devoured it in no time because some memories are just more delicious than others.

Funny Cake
Makes one 9-inch "cake"
Printable Recipe

1 - 9" unbaked pie crust
1 cup granulated sugar
1 large egg - beaten
1/4 cup butter or shortening (shortening or lard would be more traditional here)
1 cup flour
1/2 cup milk
1 teaspoon baking powder
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F.
Cream butter or shortening with sugar until fluffy and add egg. Blend well. Add remaining ingredients and pour into a 9-inch unbaked pie shell.

1/2 cup granulated sugar
6 Tablespoons hot water
4 Tablespoons cocoa powder
1/4 teaspoon vanilla extract

Blend these together and pour over the first part in the shell. Bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean. While baking the chocolate settles underneath the vanilla part and makes a gooey chocolate layer.