Jello Cake

 

There is nothing fancy about this cake but it's kind of fun to make for a change every now and then.  Ben prefers this to any frosting cake.  If you add bananas like I did I would wait until right before you serve this.  

1 white cake mix

1 small box (3.4 oz) fruit flavored jello

1 tub whipped topping or homemade version

Fresh fruit (bananas, strawberries, raspberries...to match the flavor of jello.

Make cake mix according to package directions.  Bake in a 9X13 pan.  Allow to cool.  Poke holes in top of cake liberally with a fork.  Make jello according to package directions but do not add the extra cup of cool water. (So only use half the amount of water.)  Once jello has cooled slightly, pour all over top of cake.  Jello will seep through holes.  Refrigerate until ready to serve or serve immediately with whipped topping and fresh fruit cut up on top. 

Poppyseed Bundt Cake

I guess it's a little bit odd to be on a baking kick in the middle of June, but for whatever reason, it seems to be the case with me.  This was a fun dessert to prepare.  I haven't used my bundt cake pan for a LONG time.  I also have NEVER used poppyseeds before.  Now that I have them on hand I think I'll have to try a poppy seed muffin recipe next.  This is another one from The Sisters Cafe....what would I do without The Sisters?!

1 yellow cake mix (the kind with pudding)
1 (3.4 oz) box of instant vanilla pudding
1 Tbsp. poppy seeds
1/2 cup pineapple or orange juice
1/2 cup oil
1 cup sour cream (I used lite.)
4 eggs

Mix yellow cake mix, vanilla pudding and poppy seeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt pan. Bake at 350 for 45 minutes. 


When cake is about 10 minutes from being done, start the glaze:


Glaze:
1 cup sugar
1/4 cup water
1/2 cup butter (1 cube)
1-2 TB corn syrup (can omit)

Bring to a boil–then keep bubbly until ready to pour over cake. It is really like syrup that soaks in. Give it a few minutes to soak in and then turn it out onto a cake plate. 

Symphony Cookies

 

What can I say?  I love homemade cookies...especially hot right out of the oven.  These cookies are great because they stay nice and puffed up.  I credit the pudding in the mix for that.  These cookies are called "Symphony cookies" because they use a crushed up Symphony chocolate bar in lieu of chocolate or other chips.  I have made these with vanilla and chocolate pudding and both are good but I prefer the vanilla.  (This recipe comes from The Sisters Cafe.)

Symphony Cookies

1 cup butter

3/4 cup brown sugar

1 small box instant vanilla (or chocolate) pudding - 3.4 oz. size 

1 tsp. vanilla

2 eggs

2 1/2 cups flour 

1 tsp. baking soda

*I usually add about 1/2 tsp. salt but the original recipe doesn't call for it.

1 giant (6.8 oz) Symphony bar w/ almonds and toffee bits, chopped

Cream butter, sugar, pudding mix and vanilla until light and fluffy.  Add eggs and beat until creamy.  Combine flour and baking soda in separate bowl.  Add to butter mixture, stirring until combined.  Stir in chocolate pieces.  Drop by spoonful onto ungreased cookie sheet.  Bake at 375 degrees for 9-10 minutes. 

 

Peanut Butter Marbled Brownies

 

I made these the other night for a get-together with some friends and they were gobbled up!  I think this may have been the first time I've ever made brownies from scratch!  I usually just use a box mix and add things to it.  I love the combination of peanut butter and cream cheese in the marble part of this mix.  This recipe comes from The Sisters Cafe. 

Peanut Butter Marbled Brownies

6 oz. cream cheese, softened

3/4 cup creamy peanut butter
1/4 cup sugar
1 egg
2 Tb milk

1 cup butter, melted *for lower fat version read note

2 cups sugar
2 tsp vanilla extract
3 eggs
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking powder
3/4 tsp salt
1 cup chocolate chips

Lightly grease a 9×13 inch baking pan. Preheat oven to 350 degrees.  In a medium bowl, beat together the first 5 ingredients until smooth.  Set aside.

In a large bowl, mix together melted butter, 2 cups sugar, and vanilla.  Mix in eggs, one at a time.  In a separate bowl, combine flour, cocoa, baking powder, and salt.  Mix into the batter.  Stir in chocolate chips.  Spread batter into prepared pan. Drop the peanut butter filling on top by large spoonfuls.  Using a butter knife, gently swirl peanut butter filling through the chocolate batter to create a marbled effect.  Once you are done swirling, you may need to tap the pan on a towel covered counter to make the batter settle.  Bake in preheated oven for 35-40 minutes or until a toothpick inserted one inch from the edge comes out clean.  Cool completely, then cut into small squares.

*To cut calories you can substitute 1/4 cup of applesauce for 1/4 cup of butter.  In fact, with most recipes you can substitute up to 1/3 of the fat with applesauce without compromising the taste.