Lemon Raspberry Bundt Cake

Aside from chocolate, I think lemon is my most favorite flavor of any dessert.

I was making desserts not only for my house this past weekend, for Easter, but making two of them for my In-Law's Easter dinner.  Everyone in my husband's family loves my Chocolate Macaroon Bundt Cake, so I volunteered to bring it, and then I wanted to make another bundt cake to take along with it.

I didn't want it to be chocolate, so I thought something "fruity."  Of course, my mind instantly went to LEMON!!

My sweet friend, Candi, from The Devilish Dish, shared a few of her favorite bundt cake recipes with me, and of course, when I saw the Lemon one, I knew that was the ticket.

I didn't change much from her recipe, other than I added raspberries to it, and glazed it, because in my own little humble opinion, the bundt cake begs to be glazed.  I mean it has that little hole in the middle that the glaze puddles in, and just sits there waiting for your finger to drag through it ...errrr.... I mean, the spatula to serve it properly on a plate for your guests.

Look at that puddle!!

Swoon!

So, If you just want a nice, moist lemon cake, that is super easy to make, then make the recipe and omit the raspberries, and don't use the glaze.  You'll still be delighted!

Or put raspberries inside the cake when it bakes and fill that hole full of fresh ones on the outside to make it look 'perty!

Lemon Raspberry Bundt Cake

adapted from Lemon Cake Recipe - Candi ~ The Devilish Dish

Cake:

1 -15.25 ounce lemon cake mix

1 -3.4 ounce package instant lemon pudding

1/3 cup oil

4 eggs

1 cup lemon lime soda, (7Up)

1 cup raspberries dusted in 2 Tablespoons flour

Glaze:

1 teaspoon fresh lemon zest

1 1/2 Tablespoons fresh lemon juice

1 cup powdered sugar

1 1/2 cups fresh raspberries, for garnish

Preheat oven to 325 degrees.  Spray bundt pan with non-stick cooking spray.

Mix cake ingredients, minus raspberries,  in mixing bowl until moistened.

Mix on medium for 2 minutes.

Fold raspberries in.

Pour into bundt pan and bake for 35-45 minutes or until toothpick in cake comes out clean.

Cool in pan for about 10 minutes, then turn onto a wire rack to cool the rest of the way.

When cake is cool, glaze and garnish with raspberries.  Store in the refrigerator.




Shared at:

Treasure Tuesday's at Yesterfood
Tasty Tuesdays at Life Currents

Strawberry Lemonade Cake

I just couldn't decide what to make for Easter dessert this year.

You know me, typically, I lean more toward the pies... but it's sort of hard to make some things, because typically I need to make at least part of it a day and a half ahead of time, since we spend the Saturday before Easter at my husband's parents.

When the strawberries start getting crazy good in the spring, like they are right now, I always want to make something with them.  Of course, it's no secret that I love anything lemon, so when I happened upon this, I knew it would be the best of all good worlds uniting for one pretty little Easter dessert. 

I was browsing through Pinterest, in search of something new, and was pinning away when I came across the picture for this cake on a blog called Jam Hands.

I followed her recipe exactly, then at the last minute, I ended up making more of the cream cheesy frosting, I'm not sure if I just used "too much" (too much...HA!) in between the layers, or what, but I didn't think I had quite enough on the outside of my cake. So, I will post her recipe for you to see,

 but I will type it how I made it., with the "EXTRA" frosting.  

This frosting is AMAZING and perfectly complements the cake.

Strawberry Lemonade Cake

adapted from Jam Hands

1 box Strawberry Cake mix, plus ingredients to make as instructed on package (oil, eggs and water)

12 ounces Cream Cheese, softened

1/2 package (.23 oz size) of Kool-Aid Lemonade OR about 2 teaspoons of lemon juice

yellow food coloring gel, a couple of drops, to get to your desired yellow color

1- 13 ounce and 1- 3 ounce jar Marshmallow Fluff

12 ounces Cool Whip Whipped topping

fresh strawberries for garnish

Bake cake in two 9" layer pans according to package instructions.

Cool on wire racks.

In your mixer, cream with a paddle attachment, cream cheese, kool-aid (or lemon juice) and food coloring.

Stir in Marshmallow Fluff until creamy, making sure to scrape the sides of the mixer bowl.

Fold in Cool Whip, place in the refrigerator until ready to frost.

Slice cake layers in half once.  You will now have four layers.

Spread frosting in between each layer of the cake,  stacking the layers.  

Do a "crumb coat" over the top and sides of the cake.  Place cake and remaining frosting the the refrigerator for about an hour.

Frost with remaining frosting and garnish with sliced strawberries.

**Notes: I had made this with the Kool Aid for the first go-around.  I threw away the remaining Kool Aid, and only had one package.  When I made the send (half) batch, I used lemon juice, and it tasted perfectly fine.  Next time I will probably just go that way to begin with.  Then there is no waste.

Add more lemon juice if you want to amp up the lemon flavor.  Just go easy, it gets really tart really quickly.

Shared at the Great Parties:

Tasty Tuesdays - Life Currents

Thursday's Favorite Things Blog Hop - Katherine's Corner

Hearth & Soul - 21st Century Housewife

Egg Hunt Snack Cakes

Our parish has a fish fry every Friday during Lent.

They are not only a lot of fun, they generate a good source of income for our church via the Men's Club who does all of the "heavy lifting."

Now, I do my part and stand in line with  a beer and consume yummy fried fish, coleslaw and french fries, shell out money for the kids to get heir faces painted and for raffle tickets, but aside from that my "job" is pretty easy.

The church asks that families donate desserts.

There is one week, based on the first letter of your last name, that you are asked to do so.

I don't abide by that, and usually bring a couple of different things every week.

(I sometimes lose my inhibitions for dessert after consuming keg beer in line for an hour+, and I, for one, wouldn't want dessert lovers to go without a choice.)

So, I whipped up a batch of chocolate mint brownies, and the kids helped me with these little cakes.

If you have never visited partypinching.com you are seriously missing out.

She does the MOST ADORABLE things for parties, and just for plain fun.

My 11 year old daughter LOVES the sight, too, and if forever saying "we should make this!"

Best part is, your kids will have fun helping you do it.

So when I saw these on her page, I fell in love.

My kids love when I have those Little Debbie cakes around anyway... and I thought, how fun they would be to make for the fish fry!

Link to PARTY PINCHING EASTER BASKET SNACK CAKES

I literally didn't do anything!

My 11 year old twins made these.  Our only problem was we couldn't find the Sour Punch candy, and bought licorice (the colored flavored kind) and it was too limp, it kept falling over.

So, my son unwrapped the packages of snack cakes while my daughter squirted on green frosting from the can, then he added the jelly beans.

I plated them on an aluminum pan and off the to the fish fry they went!

Follow the link to Party Pinching's original idea, to make the cute baskets.

Egg Hunt Snack Cakes

Little Debbie Easter Basket Snack Cakes

Jelly Beans 

Can of "squirtable" green frosting

Squirt on green frosting and top with jelly beans.

done.

easy peasy!

Lemonade Cupcakes with Raspberry Filling

My kids go to a Catholic school close to where we live.

When it comes to teachers, I can tell you that we have hit the jack pot.

They work hard, and truly care about our kiddos.

That's apparent when your kids are constantly telling you something about what one of them did that was "so nice" or "SO funny!"

Most of the teachers that my kids have had know that I have this blog, some that love to cook follow it.

I try to incorporate something homemade into my gifts throughout the year, and I hope they like it as much as they seem to.

Last week was Teachers Appreciation week at school, and as a room mom, we help out by watching over their classes while they attend their special staff luncheon. 

I am on a food committee at church and at school, and always sign up for baked goods etc when needed.

I had made my Chocolate Mint Candy Cookies for their luncheon.

The theme of the week was Candy Land, the school was decorated SO DARN CUTE! So, I thought these cookies would go with the theme.

When I was leaving after lunch, one of the teachers told me they asked the moms serving lunch which of the baked goods I had made because that was what she was eating.

That, to me, was one of the biggest compliments I have ever received.

It has continued to make my heart smile every time I think of it.

Ironically, they were going to have some more baked goods of mine the next day, and they didn't even know it.  The school librarian had contacted me about making cupcakes for the computer teacher's birthday.  They were having a staff meeting, and she wanted to surprise her with cupcakes for her birthday the following week.  So, she ordered 60 cupcakes for yesterday.

She wanted Chocolate Cupcakes with Butter Cream.

I mentioned my Lemonade Cake with Blueberry Filling and said we could switch up the filling if she wanted, and she thought raspberry was a good option, that was how these little beauties were born.

Then she let me decide on the third one.

I had been wanting to try a recipe for this Strawberry Cream Cake for a while and so I made these Fresh Strawberry Cupcakes.

All of them were a hit! I have been showered with compliments and love from many of the staff.

Thank you for letting me be a part of the party!

Lemonade Cupcakes with Raspberry Filling

Filling (make 24 hours before the cake)

1 - 12 ounce package frozen raspberries

1/2 cup water

zest and juice of 1 lemon (about 2 T of each)

1/4 cup sugar

2 Tablespoons of cornstarch dissolved in 2 Tablespoons of water 

In a saucepan bring water and raspberries to a boil, reduce and simmer for about 10 minutes, stirring occasionally. Strain the seeds out, and return sauce to saucepan, add sugar, lemon juice and zest and simmer for another 5 minutes or so.  Add cornstarch/water mixture and simmer and stir until it thickens.  About 5 minutes more. Place in refrigerator for 24 hours to set.

Cake:

1 - 15.25 ounce box white cake mix

3/4 cup frozen concentrate lemonade

1/2 cup water

4 egg whites

1/3 cup vegetable oil

a couple drops of yellow food coloring, optional

Preheat oven to 350 degrees, and line cupcake pan with liners.

Stir ingredients together until incorporated and then beat for 2 minutes.  Fill cupcake liners about 2/3 full.

Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean.

Cool.

Frosting:

6 cups powdered sugar

2 sticks salted butter

3-4 Tablespoons of Lemonade concentrate.

yellow food coloring 

Fresh Raspberries

Beat butter until creamy.  Add half of the powdered sugar and mix in, add the rest and the lemonade, mix until incorporated and beat until fluffy.  Add a couple of drops of yellow food coloring until desired color is achieved.

With a knife make a small hole in the middle of the cupcake, and save those little pieces to munch on later. ;)

Fill that hole with raspberry filling.

Pipe frosting onto cupcakes and top off with a fresh raspberry.

Store in the fridge.

or box them up and deliver them to some Top Notch Teaching Staff!

Makes about 20 cupcakes.

Recipes for the other two cupcakes coming soon!

Piña Colada Cupcakes

Pina Colada Cupcakes?

yes, please.

Make this SUPER easy cake recipe made with crushed pineapple, then

Top it with frosting made with Whipping cream, cream cheese and coconut extract.

Then of course, top it with a cherry, and make them for your good friend's big linebacker-looking, umbrella drink-drinking husband for his birthday!

whhhat...?

Yep.

David and Gigi are two of the most AWESOME friends a couple could have.

They love many of the same things we do, water, boating, concerts, football...basically just having a good time.

But I have to tell you, I never tire of going to a restaurant and David ordering a Strawberry Daiquiri and Gigi ordering a beer, and the waiter bringing them and sitting them down just the opposite, only to think she's the one with the fru-fru umbrella drink.

You see, David isn't a small dude.

It's always good for a chuckle.

David also has a big sweet tooth, and usually if he does some sort a favor for us, (he's a mechanic, so that'll happen) he says "Aw... just pay me in brownies or something."

So, when we decided to go out and celebrate David's birthday last week, I decided to combine the best of both and make these fru-fru umbrella drink cupcakes for him!

all boxed up for the birthday boy, they came with a "juice pouch style" Frozen strawberry daiquiri 

and some cocktail umbrellas

Pina Colada Cupcakes

(pineapple cake with coconut whipped cream frosting)

Cake

Pineapple Bliss Cake - Adapted from SkinnyTaste.com

1 white cake mix (or yellow)

1 - 11 ounce can crushed pineapple with juice

1 teaspoon rum extract

Combine all ingredients in a mixing bowl for 2 minutes and pour into cupcakes liners.

Bake according to box instructions, or until toothpick inserted in center comes out clean.

Cool.

Top with this yummy frosting:

Coconut Cream Cheese Whipped Cream Frosting

Decorate with straws, cherries and cocktail umbrellas.

Coconut Cream Poke Cake with Coconut Whipped Cream Frosting

Now, I am here to tell you, that there aren't many things I don't eat.

I'm really not picky at all.

But coconut has never been a favorite of mine.

I love it in Pina Coladas ... and suntan lotion ... even more when these two things are put together, 

but to eat?

Not so much.

My husband LOVES coconut, and I make him this Chocolate Macaroon Cake every year for his birthday.

I usually just eat around the coconut, and give that part to him, which is just one more thing he can love about me in the end, right?

Well, I have to admit, this cake I made here, it has got me starting a love affair with coconut!

I actually ate TWO pieces!! 

(I know, right?)

I was asked to bring dessert for the Super Bowl party my brother and sister in law were hosting, and just like my husband, his whole family LOVES coconut.

I have seen various coconut cake recipes I wanted to try, but honestly, couldn't settle on one.  So I started picking components from each one I liked and this was the finished product!

I will just tell you, that this is BY FAR the BEST frosting I have ever eaten.

I switched up my whipped cream frosting just a smidgen and it was PERFECTION with this cake!

Whipped Cream Frosting

Coconut Cream Poke Cake

with

Coconut Whipped Cream Frosting

Cake:

1 box of white cake mix

1 3.4 ounce box of instant vanilla pudding 

1 1/4 cup milk

1/3 cup oil

3 egg whites

1 teaspoon coconut extract

** I got to thinking that every cake mix isn't the same, so rule of thumb: Replace water with milk, add pudding of choice, add extract and leave the eggs and oil as per instructions on the 

box of cake mix! **

"Poke" Cream:

1-  15 ounce can coconut cream 

1- 14 ounce can sweetened condensed milk

Frosting:

1- 8 ounce package cream cheese, softened

1/2 cup sugar

1 teaspoon coconut extract

1/2 teaspoon almond extract

2 cups heavy whipping cream 

2 1/2 cups shredded sweetened coconut

Preheat oven to 350 degrees and grease and flour 2 - 9" cake pans.

**this cake would be super easy to make as a 9x13, so if you're not looking for the presentation of the layers, I would recommend it! **

In your mixer, combine all of the ingredients for the cake for about 30 seconds, then beat for 2 minutes.

Distribute evenly in each cake pan and bake for 30 minutes or until cake tester comes out clean.

Combine ingredients for cream and set aside.

While cakes are warm poke holes all over with a large fork or skewer.

Pour cream mixture over the top of the cakes.

(I think the next time I will only use about 3/4 of the mixture, the cakes got REALLY moist, which made them a little more difficult to layer)

Place in the refrigerator for about 5 hours, or over night is even better.

To make the frosting, cream together cream cheese, sugar and extracts until smooth.

Then, with the whisk attachment, slowly add the whipping cream and and whip until stiff peaks form.

(it tastes like a coconut cheesecake!!)

To remove the cakes from their pans:

This is a little tricky. I took a thin knife and ran it around the edge, and I sat the bottom of the pan in hot water for a minute or two, to loosen it up.

I flipped it out onto a piece of waxed paper, then flipped it again onto my plate.

Top with bottom layer with a little frosting, and about 1/2 cup of coconut.

Place second layer on top, frost and top with remaining coconut.

If you are making in a 9x13 you wouldn't have to worry about removing the layers, just frost and top with coconut, and you're done!! :)

Cupcake Cream Filling

Did I ever tell you that I used to hate baking?

Seriously, I know.

I always loved to cook, but when asked to bring something to a potluck, my response was 

"Anything but dessert!"

I guess it was a gradual change, because I really don't remember waking up one morning and saying

"I want to BAKE!! I LOVE to BAKE!!"

I think a lot of it stems from my confidence.

When I cook, I literally don't know how to follow a recipe.  

You should see my kitchen when I am trying to write a recipe down to blog for you all.

I am very much a "taste and see" -- "don't like it, tweak it!" kinda girl.

That's why my oldest son asks for things like "Magic Chicken Surprise" because that's what I called something that I made, he loved, and I have no idea how to make it again.

Baking just isn't as forgiving as cooking.  

Sure you can throw in a spice here or there, but forget something like flour in a cookie, and you have a mess!

Seriously, I did that.

See post for Almond Raspberry Shortbread Thumbprints!

When we were growing up, my mom pretty much baked one thing, cookies.

We got chocolate chip, peanut butter (they are the BEST -- here's her recipe)

or oatmeal raisin.

Sure she made us birthday cakes, but we rarely came home to cupcakes after school.

But sometimes... sometimes.... she made chocolate cupcakes with this cream filling and we were

SO EXCITED!

And her recipe from way back when, is what I am sharing with you today!

Cupcake Cream Filling

Box of Chocolate Fudge cake mix or your own

Chocolate Buttercream Frosting, your own or in a can

1 cup milk

4 Tablespoons flour

2 teaspoons vanilla

1 cup Crisco

1 cup sugar

In a saucepan over medium heat, heat milk and flour until slightly thickened.

Whisk as it warms.

Whisk in vanilla.

Remove from heat and set aside to cool.

With your mixer, cream together Crisco and sugar.

Slowly add milk mixture, and whip for 10 minutes.

Refrigerate for 6-8 hours.

Bake cupcakes and cool.

Fill a decorating bag with a tip with a larger opening,  with your cream filling and press into the top of the cupcakes, squeeze to fill.

Frost as desired!

Chocolate Chip Cookie Dough Ice Cream Cake

Happy 19th Birthday to my son, Spencer. 

How did THAT happen?

It seems like time ticks away, and all of those moments I asked myself "how did that happen already?" are strung together, and before I knew it he's 19 right before my eyes.

What I wouldn't do to go back to the days when I would get up to feed him in the middle of the night, turn on "Nick at Nite," tune into all of my old favorite shows like Laverne & Shirley, Happy Days, Mary Tyler Moore and Taxi.  We'd snuggle into the rocker with the light of the TV...and many nights I couldn't bare to put him back bed. His bottle would be long gone, he would be sound asleep and I would just watch the tv, cuddled up, and rocking back and forth.

Some nights, I would no more than put him back in his crib and an hour later it'd be time for the next feeding.

He was my first, and I was lucky to be able to nap when he did, or I am not sure how I would have made it?

I was young.

Now he's grown up, and going off to college.

He planned to stay and go to school here locally, and decided that wasn't the right decision for him.

So, we are moving him to the dorms in January, he tells me one of the things he will miss most is my cooking. 

aw.

I'm going to miss him like crazy.

He chose his normal birthday dinner this year, my Shrimp and Crab Pasta.

But his normal ice cream cake is either the 

Cookies and Cream Ice Cream Cake

or 

Mint Chip Brownie Ice Cream Cake

This year, we decided to switch it up.

Chocolate Chip Cookie Dough it was!

a slice of heaven

Chocolate Chip Cookie Dough Ice Cream Cake

18 ounce tube of Nestle Toll House Chocolate Chip Cookie Dough

1 jar Hershey's Hot Fudge Ice Cream Topping

2/3 cup Chocolate Chips

1 quart Edy's Chocolate Chip Cookie Dough Ice Cream, softened

Preheat oven to 350 degrees

Line the bottom of a 9" spring form pan with parchment paper.

Press 2/3 of the cookie dough into the bottom of pan and bake about 20-23 minutes, or until cookie is cooked.

Bake the rest as mini cookies.

Heat jar of hot fudge in microwave according to jar directions.

Pour over warm cookie, reserving about 1/4 cup.

Top fudge with softened ice cream, spread evenly.

Swirl the remaining hot fudge on top of ice cream.

Top wtih chocolate chips.

Press cookies into top.

Freeze for 24 hours before serving.

S'more Football (THROW the BONES) Cupcakes

On my son's final football game, they wanted to make a BIG DEAL of things.

I made a banner for the team to run through, and there was smoke and everything!

Imagine that 00 -- my kid -- was first through the banner! ;)

After the game I handed out cupcakes. 

My son requested my S'more Cupcakes, but I wanted to jazz them up!

Here in Nebraska aka HUSKER NATION our first string defensive players are awarded  Black Shirts.

They also have a black circle on the back of their helmets, and will make and X over their chest with their arms for Skull and Crossbones.  

"Throw The Bones"

Here is an article on Wikipedia explaining more:

HUSKER Black Shirts

I decided I would make the S'More cupcakes like I always do, chocolaty cake, and marshmallow butter cream, but instead of adding teddy grahams like I usually do, I bought these BONE shaped Scooby Snacks (graham flavored crackers) added a piece of Hershey Bar, and made the little picks from 3 dimensional scrapbook stickers.

I think they turned out pretty cute! 

football player approved!

S'More Cupcake with Marshmallow Buttercream

click the link below for the recipe

S'More Cupcakes with Marshmallow Buttercream RECIPE