Easy 4th of July Cake

Happy 4th of July to you all!

We had a party to go to with friends of ours and I was looking for a quick and easy dessert to make while the baby napped and Little Diva read. I found this recipe taken originally from the Betty Crocker site.

  • 1 box (15.25 oz.) white cake mix, and ingredients to make as directed
  • Red food coloring
  • Blue food coloring
  • 1 container (12 oz.) white frosting
  • Sprinkles to decorate, optional
1. Preheat oven according to cake mix directions.
2. Make cake batter as directed on box, using water, oil and egg whites. Divide batter in 3 containers. Dye one part with red food coloring, the second part with blue food coloring and leave the third white.
3. Pour red cake batter into bottom of greased bunt pan. Carefully pour the white batter over red batter in pan. Then pour blue batter over white batter. 
When you add the batter to the pan, Do Not Mix. Just pour it in so the colors rest on top of each other in the pan.
4. Bake as directed on box or until toothpick inserted near center comes out clean. Cool cake completely, about 30-45  minutes.
5. When cake is cool, divide the frosting evenly into 3 microwavable bowls. Microwave 1 bowl of frosting uncovered on HIGH a few seconds until smooth enough to drizzle over cake. With spoon, drizzle all of the 1st bowl of microwaved frosting all over the cake, back and forth around the cake in a striping pattern. Repeat microwaving second bowl of frosting until smooth. Stir in a few drops of the blue food coloring until well blended. Drizzle over cake, scattering back and forth. Repeat with remaining frosting and red food coloring, making sure red, white and blue can be seen on the cake. Sprinkle with red, white and blue sprinkles, if desired.
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Weight Watchers/Low Fat – Pineapple “Dream” Cakes

Well school is officially out, my girl scout troop has bridged up the brownies, the garden is growing and the weather here in the Pacific North West is much hotter than normal…yup summer has arrived like a relative kicking in the front door. BAM!
Along with all that summer brings are also the day dreams…
For some these day dreams include the beach, the smell of coconut oil and the sounds of waves and seagulls.  Others may think of breathing mountain air, the sounds of woodpeckers and walking through a forest.  But my family’s day dreams mostly consist of eating a Dole Whip from Disneyland while washing our hands at the kitchen sink for the 6th time that day with that island pineapple scented foaming soap from Bath & Body works.

So, I was digging around in my pile of recipes to see if I could make a low fat (weight watcher friendly version) of something that had that pineapple flare to it.  Something to make that was different, refreshing, healthy and satisfying.
I finally came across a recipe that is an oldie but goodie. My mom used to make it years ago and after talking to a few fellow weight watcher meeting pals they have heard of it too but never tried it.
It’s such an easy recipe, and the little cakes are so good they feel like a little treat but are not overly sweet that they taste great for a snack.
A great thing about this recipe…it’s only 2 ingredients and thats it!
But the best thing ever about this recipe is that each “cake” or”muffin” (whatever you call it) is only 1 ww pts+!!!

**6/29/16 UPDATE- 4 Smart Points per cake**

IMG_3219Ingredients:
1 Box Angel Food Cake
1 20 oz Can Crushed Pineapple

Mix both ingredients together well in large bowl.
Scoop mix into 24 cupcake lined muffin or brownie pans.
Bake at 350 for about 15 minutes

Makes: 24 regular sized muffins
IMG_3225(I apologize my pictures did not come out too well, so I will have some update ones on here in about a week or so)

Rainbow Cupcakes (very fun to do with the kiddos)

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Last summer my daughter and I were trying to do a new project or activity that we could do at home everyday using stuff we already had in the house. (summer fun on a tight budget)
We came across this recipe in the Family Fun magazine. Many times this particular magazine has some good ideas but they are too often to difficult for my little one. Anyway, we found this great idea for cupcakes and it was easy enough for Little Diva to help me the whole time.

I have to say that the cupcakes came out looking pretty cool!

What you’ll need

  • White cake mix (we used an 18-1/4-ounce box)
  • Food coloring (red, blue, green, and yellow)
  • Baking cups

How to make it

  1. Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.
    RAINBOW COLOR DROPS OF FOOD COLORING
    Purple 9 red and 6 blue drops
    Blue 12 drops
    Green 12 drops
    Yellow 12 drops
    Orange 12 yellow and 4 red drops
    Red 18 drops
  2. Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
  3. Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping.

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Blueberry Yogurt Cake and with a Lemon Vanilla Glaze

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Looking for something new, yummy and fresh?  This may be the treat, reward or just something to try for you. This cake uses non-fat Greek yogurt and surprisingly no butter.
I made it this morning, shared with a few friends and it’s already half gone!

Ingredients

2 Eggs
1 Cup Blueberry Greek Yogurt
1 Cup Sugar
1/2 Cup Vegetable Oil
1 1/1 Tsp Vanilla Extract
1 1/2 Cups Flour
2 Tsp Baking Powder
1 1/4 Cup Fresh Blueberries

For the Glaze:
3 Tbsp Fresh Lemon Jui8ce
1 1/2 Tsp Vanilla Extract
3/4 Cup Confectioners Sugar sifted
-(you may need more depending on desired consistency)

For the cake – Preheat oven to 350. Spray a 9 x 9″ pan with cooking spray.

In a large bowl combine eggs, yogurt, sugar, oil, vanilla and whisk until smooth. Add flour, baking powder and mix just until combined. Fold in 1 cup of blueberries and gently stir.

Pour batter into prepared pan.  Lightly sprinkle 1/4 cup of remaining blueberries over the top.

Bake 35-40 minutes, until a toothpick comes out clean.  Allow cake to cool, then drizzle glaze over cake.

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Strawberry Chocolate Chip Cake Cookies

Through out the year, during my coupon ventures, I grow what I like to call is my “stock pile”.  And in my stock pile is many boxes of different cake mixes that I purchased for almost nothing. I always keep an eye out on how to use them for different recipes besides just the one on the box…boring.
Anyway, here is a recipe that uses a box of strawberry cakes mix and a handful of ingredients that most people have in their pantry all the time.

These cookies can out so good, so light and soft. Surprisingly they aren’t overly sweet, and there is no added butter or sugar ☺

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  • Ingredients:
  •    1 Box of Strawberry cake mix
  •    1 Tsp Baking powder
  •    2 Large Eggs
  •    1/3 Cup Vegetable oil
  •    1/2 Tsp Vanilla extract
  •    1 & 1/4 Cup Chocolate chips

-Preheat oven to 350. Line cookie/baking sheet with silicone mat or parchment paper.

-In a large bowl mix the dry cake mix and baking powder. Set aside.
In a smaller bowl wisk the eggs, oil and vanilla my hand with wire whisk.
Mix with the dry ingredients. Sir quickly to make sure all the dry cake lumps are broken and mixed well. Then gently mix in the chocolate chips.

-Drop rounded balls of dough, approx 2 tablespoons each in size.

-Bake at about 9-10 minutes, watch closely to make sure they don’t brown on top! Allow to cool on baking sheet approx 2 minutes(they will be soft), then move to cooling rack to cool completely before storing.

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Yummy cake that isn’t that bad for you! (And only 2 ingredients)

This recipe is one that I’ve known for years and I haven’t come across one person who doesn’t like it yet. I don’t know what the official name is for this but we just call it “Sprite Cake”.

My favorite things about this cake recipe are:

  • weight watcher friendly (approx 2 points)
  • very inexpensive
  • kids love it
  • 2 ingredients to make the cake
  • my husband loves it
  • so easy to make!

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All it takes is one can of diet 7UP or diet Sprite, one box of French Vanilla or Yellow cake mix* and one tub of fat free cool whip.

Mix the can of soda with the pack of dry cake mix. Pour into a greased 9 x 13 pan. Bake at 350 for about 28 to 30 minutes. When the cake has cooled completely spread the cool whip over the top like frosting and that’s it!

*Tip: I have found that the Betty Crocker Super Moist cake mix works the best.

Easy Pumpkin Coffee Cake with Glaze

I am so sorry I haven’t had a post in a few weeks. Things have been getting busier and I have been trying to get the house in order for visitors through the upcoming holidays.  I’m just about done with house stuff and that means lots more time for posting goodies and awesome deals on gift ideas will be posting very soon (and more often promise). 🙂

Hope to have Vanilla Bean cookies and peppermint cupcakes posted next week…and maybe more.

*Super easy recipe (especially when making while listening to Christmas music LOL)

***Dangerously good***

Ingredients

⅓ cups Water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Cake Mix (I was going to use yellow, but only had a box of Vanilla cake mix)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cup Flour
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 tsp Vanilla Extract
¼ cups Heavy Whipping Cream

Instructions

Preheat the oven to 350F.

In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.

Grease a 9×13 pan.

In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.