Funfetti Blondies

What I thought was going to be a lazy Sunday, turned into a busy busy day. That is part of the reason there is no picutre for this recipe (as well as I don’t take very good pictures).   I knew I wanted to make something sweet, and stumbled upon this recipe from sixsistersstuff.com.   As ususal, I did some changes, but they were not very big at all.

I do want to warn you that these are SUPER sweet and the next time I won’t be putting the frosting on.  But for those of you that like or need more sugar….go ahead and add it.

Oven: 350            Bake Time: 30 min            Yield: 9 x 9

Ingredients:

  • 1 box  Funfetti cake mix
  • 1/4 c  vegetable oil
  • 1 egg
  • 1/2 c  milk
  • 1/8 c  rainbow sprinkles
  • 1/2 c  white chocolate chips
  • Sprinkles for the top
  • Frosting (see recipe below)

Directions:

  • Combine the cake mix, oil, and egg in a large bowl.
  • Add the milk slowly – you want the batter to remain as dense as possible.
  • Then mix in the rainbow sprinkles and white chocolate chips.
  • Spray pan (9×9″ pan) with non-stick cooking spray.
  • Dump batter in pan and spread to the edges.
  • Bake for 25-30 minutes at 350 degrees. (They will be a little soft/gooey in the middle- let sit for about 20-30 minutes and they will set up.)
  • Frost when cooled (Note:  Optional).

Frosting:

  • 1/4 c  butter, softened
  • 2-3 T milk
  • 1 t vanilla
  • 2 c powdered sugar (more or less depending on how thick/runny you like it)
  • 3-4 drops food coloring to get desired color

Combine all ingredients until well-blended. Spread on top of blondies.

Rhubarb Cheesecake

Last year I froze over 100 cups of rhubarb.  Yep, I over did it.  I was tired of the same ol’ thing….bread, cake, muffins.  Thanks to bettycrocker.com I stumbled across this and tweaked it a bit.

Oven: 325 and 300       Bake time:  90 minutes (total time 9 hours)    Yield:  16 servings

 Ingredients:

Filling

  • 8 c frozen rhubarb** (or 4 c fresh rhubarb)
  • 3/4 c sugar
  • 1/4 c water

Crust & Topping

  • 2 c flour
  • 2/3 c brown sugar
  • 2/3 c cold butter

Cream Cheese Mixture

  • 2-8oz packages cream cheese, softened
  • 2/3 c brown sugar
  • 2 eggs, room temp
  • 1-8 oz container sour cream

Directions:

  • Heat filling ingredients** to a boiling over medium heat.  Reduce heat to medium-low and cook 10 minutes, stirring frequently.  Remove from heat and set aside.
  • Heat oven to 325.
  • Mix crust and topping ingredients with fork until crumbly.  Press half of mixture into bottom of sprayed 9-inch springform pan. Bake 12-15 minutes.  Cool crust for 10 minutes.
  • Reduce oven heat to 300
  • Beat cream cheese and brown sugar until blended.
  • Add eggs, one at a time, beating just until blended.
  • Add sour cream and blend.
  • Pour filling over crust and top with rhubarb filling.
  • Sprinkle remaining crumb mixture over top of fillings.
  • Bake at 300 for 55 to 65 minutes.  Turn oven off and open door 4 inches.
  • Leave cheesecake in oven for another 30 minutes.
  • After removing from oven, run knife around edge of pan to loosen cheesecake.
  • Cool on cooling rack another 30 minutes.
  • Refrigerate at least 6 hours or overnight.
**If using frozen rhubarb, make sure to thaw and squeeze out the majority of the excess water before making filling.  I generally double the amount of frozen rhubarb if recipe calls for fresh.

Gooey Chocolate Cake-Mug Size

I LOVE chocolate.  LOVE, LOVE, LOVE it!!  As does my youngest son but the others in the house, not so much.  So making a full size cake generally means that half will end up in the garbage.  I found this recipe on Pinterest (which is an addiction to me)…and of course changed it just a bit.  You can serve it with cool whip, cream or my favorite fudge and ice cream.

Ingredients:

  • 1 egg
  • 1/4 c. powdered sugar
  • 1 T. cocoa powder
  • Handful of chocolate chips (milk chocolate or white chocolate or peanut butter)

Directions:

  • In mug combine egg, powdered sugar and cocoa powder.
  • Whisk together until well mixed.
  • Add chocolate chips and combine.
  • Microwave for 50-60 seconds (do not overcook!)
  • ENJOY with selected topping(s)!  (Can eat directly out of the mug or if you choose–dirty another dish)

Dump Bars

It has been way to long since I have posted anything and for that I apologize.  As with anything a person does, life just happens.  I hope to get back into posting at least once a week.

As I write this, I have 3 little boys running around crazy.  Thus I am wondering if I should have shared the bars in this blog with them….oh well as it’s too late now!  I guess they did enjoy them and that is all that matters.

Oven: 350   Bake Time:  30 minutes    Yield: 9×13

  • 2 c. white sugar
  • 5 eggs
  • 1 1/3 c. flour
  • 1 c. oil
  • 1 t. vanilla
  • 1/2 c. cocoa

Directions:

  • Dump all ingredients together and mix. 
  • Spread into a greased cake pan.
  • Sprinkle 1 c. chocolate chips on top; do not stir.
  • Bake at 350 for 30 minutes.
  • Remove from oven and place on cooling rack until cool.

Oreo Cheesecake Cupcakes

Cheesecake is good.  Oreos are good.  Combine them….and oh my!!  

 Oven:  275       Bake Time: 25 min    Ready To Eat: 4 ½ hours   Yield: 12

Ingredients

  • 22 Oreos: 16 left whole, and 6 coarsely chopped
  • 2 8-oz packages cream cheese, at room temperature (Neufchatel is fine)
  • 1/2 c sugar
  • 1/2 t vanilla extract
  • 2 large eggs, room temperature, lightly beaten
  • 1/2 c sour cream
  • Pinch of salt

Directions

  1. Preheat oven to 275 F.
  2. Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper liners.
  3. Place 1 whole Oreo in the bottom of each lined cup.
  4. Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
  5. Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
  6. Beat in the sour cream and salt.
  7. Stir in chopped cookies by hand.
  8. Pour the batter into the prepared tins, filling each almost to the top.
  9. Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
  10. Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.

 

Thanks to Cats World Kitchen for this great recipe.