I always have these ambitious ideas for the weekends. I’ll wake up early, clean house before everyone wakes up, make a grand breakfast and follow all of that up with some fun family time. The reality is though I wake up thanks to my internal alarm clock and I may or may not clean house a bit. Breakfast falls short and is usually just a quick trip to the donut shop for some sugar laden treats and usually after that I decide after spending all week with the kids that I need at least one afternoon for a break and stretch out errands to an ungodly amount of time. Don’t judge me! You know you have roamed the grocery or discount store for hours just to enjoy the alone time. This past Sunday though I did wake up early, clean some house, make a yummy breakfast and spend the afternoon with the family. My yummy breakfast ended up being much easier than I thought with this super simple apple cinnamon roll cake.
While I do love elaborate baking I’m just like anyone else and I sometimes like to take shortcuts to create recipes. This Apple Cinnamon Roll Cake was so easy to make! All I needed was one tube of cinnamon rolls with icing and a can of apple pie filling.
This is one of those awesome things to make that tastes great and is ready to pop in the oven in just minutes.
Once it’s out of the oven and cools for a minute or two you can ice it and enjoy it warm. I bet this would even make a great dessert if you topped it with some ice cream.
This is the perfect breakfast for someone with a sweet tooth! It’s like cinnamon rolls meets apple pie meets a cake. Just what you need for those times you want something sweet but can’t decide between a few different things.
Preheat oven to 350° and spray a 9" X 9" pan with baking spray.
Open the tube of cinnamon roll dough. Set the icing aside. Cut the cinnamon rolls into quarters and place in a mixing bowl. Open the apple pie filling and pour into the mixing bowl. Stir together and then spread evenly into the prepared pan.
Bake for 35-40 minutes or until golden brown. Remove from the oven and cool for a minute or two.
While the cake is cooling pour the icing into a plastic baggie and seal it. Cut a small piece off of one of the bottom corners. Squeeze the icing bag to drizzle the icing over the still warm cake.
Cut, serve and enjoy!
By Jennifer Wieland
My Sweet Sanity http://mysweetsanity.com/
Need a visual of the recipe? Check out the video tutorial below! ↓
The 4th of July is one week away and I know that this upcoming weekend will be filled to the brim with cookouts, parties, festivals and just a whole lot of fun and merriment! Whether you are heading out to someplace else or having friends and family over to celebrate this great nation you’ll want to serve up some delicious sweet treats. Today, I am sharing with you what I think are 10 spectacular 4th of July sweet treats from the blog!
These cupcakes will bring out the kid in anyone! The bright sprinkles make the cake colorful and look like a colorful explosion. The flour frosting is different and perfect for people who aren’t fans of regular buttercream but don’t want to worry about a whipped cream frosting in the summer heat. The secret ingredient filling in the cupcakes really makes them POP!
Think Rice Krispie Treats made out of Oreos instead of cereal and you have these delicious bars! They are so simple to make and can be jazzed up with red, white and blue candies and sprinkles for the perfect Americana vibe!
This is perfect for a last-minute, throw together dessert. You can make it with cherry, blueberry, strawberry or the always American classic apple pie filling. It comes together in minutes and paired with cool creamy ice cream it’s a delicious, classic dessert.
This no bake pie is packed with delicious strawberry flavor and since it’s a crème pie it is much lighter in taste than a traditional fruit pie. Added bonus, this can easily be made ahead so dessert is one less thing you have to worry about on the day of your cookout or party.
There’s a reason the line “Let them eat cake” is so famous! It’s because cake is something that people around the world can agree is a delicious treat that comes in an enormous variety of flavor combinations! Wayfair asked some us Wayfair Homemakers to take on cake in the first ever #WayfairCakeOff and the only requirement for us was that we had to use fruit in it. With all of the warm weather fruit selections are at their peak right now in the grocery stores so this was definitely a fun and easy recipe to work on. For my cake I decided to create a Strawberry Cream Cheese Frosting topped Lemon Ricotta Cake .
I love to pair citrus and berries. They always compliment each other beautifully and always make me think of warm, sunny days.
If you have never had a ricotta cake you are missing out! The sweetened ricotta sinks to almost the bottom of the cake and creates a pretty white stripe throughout the bottom. It also makes the cake unbelievably moist and delicious!
With the flavors of this cake making me think of sunshine, summer days and picnics in Tuscan countryside, I decided to keep the decorating to a sweet and simple for a more rustic look and only frosted the tops of each layer.
Even though the cake may have been decorated simply there was definitely nothing simple about how delicious this cake is! This Strawberry Cream Cheese Frosting Topped Lemon Ricotta Cake will wow whoever you serve it this summer with its summer fruit flavors. While the stripe of sweetened ricotta cheese will leave the cake moist and with a uniquely, delicious flavor!
Lemon Ricotta Cake with Strawberry Cream Cheese Frosting
Pound cake is a staple in my house. Among my family is is hands down the most requested dessert. I grew up with a dad who has a love for pound cake like you would not believe. When I was young I didn’t get the whole draw to pound cake it took a long time for me to emerge as a pound cake fan girl. Now I like to experiment and do different takes and twists on my favorite basic pound cake recipe. To bring out the Irish from my maternal grandmother I just had to break out some Jameson Whiskey and make it into an utterly irresistible orange whiskey pound cake.
I’ve only drank whiskey once in my life It’s a moment I won’t ever forget. I’m a drinking wuss! Whiskey burns going down, made me cough and my eyes water. I know I’m never going to be that uber cool chick that can shoot whiskey so instead I make myself cooler by boozing up an awesome, freaking cake!
The whiskey in the cake adds a smoky undertone that pairs really well with the brightness of flavor that you get from the orange juice and zest. Pair the cake slices with some melted orange marmalade drizzled over the top and some whipped cream to finish it off. Serve with an Irish coffee or a shot depending on the crowd that your sharing it with.
In a large bowl cream together the butter, sugar and orange zest until light and fluffy. Add the eggs one at a time, mixing until completely incorporated. In another bowl mix together the flour and baking powder. In a measuring cup combine the cream, whiskey and orange juice. Alternating between the wet and dry ingredients add them to the butter and egg mixture. Make sure to start and end with the dry ingredients.
Thoroughly spray a bundt pan with baking spray and pour the batter into the prepared pan. Place the pan into the cold oven. Turn the oven to 325° and bake the cake for one hour and fifteen minutes without opening the door. When time is up check the cake. If done remove from the oven. If it still needs more time, let it continue to finish baking.
Let the cake cool in the pan for 15 minutes and then invert onto a plate, wire rack or cake plate. Serve warm or cool completely.
I have had this idea for this cake rattling around in my head for almost a year now. For some reason though I kept either putting it off or something else would come up and it would get pushed to the back burner. A few days ago though I woke up and decided that I was going to make my final tweaks to the recipe and make it and by golly it was going to be abso-freaking-lutely ah-mazing! Do you want to know what? It was spectacular this Cookies N Creme Gooey Butter Cake!
I’m so glad that I didn’t put off making this cake again for two reasons. First of all this cake truly is unbelievably good! Second of all, later in the day after making this cake I came down with what seems like to me is the world’s worst case of strep throat ever. I’m talking I needed steroid shots just to get my tonsils off of each other so I could do that crazy little thing called breath. Then a visit to the ER when it did it again. That’s enough about that though.
This cake is so easy to put together but will have people who eat it wanting more. It’s the perfect addition to a get together, office party or celebration and with cookout season and Easter right around the corner you can’t go wrong bringing this to share with the other guests.
If you’ve never made a gooey butter cake before it consists of two layers. The base layer is the cake layer or in this case the cake and candy layer.
The second layer of a gooey butter cake is a cream cheese layer or in this case a cream cheese and Oreo layer.
See, I told you this cake is awesome! Anything with chocolate cake, candy bars, cream cheese and Oreos just can’t help but be good.
4 oz. bar of Hershey's Cookies N Creme Candy Bar, chopped
8 oz. cream cheese
6 Oreos or other chocolate sandwich cookies, crushed
2 c. powdered sugar
8 Oreos or other chocolate sandwich cookies, crushed
Preheat oven to 350 degrees and spray a 9 x 13 pan with baking spray.
Mix cake mix, melted butter and 2 eggs on low speed until combined. Press into the prepared pan. Top with the chopped up candy bar.
Mix cream cheese and eggs with an electric mixer. Slowly beat in 6 crushed Oreos or other chocolate sandwich cookies and confectioner's sugar mixing until combined. Pour and spread evenly over the cake layer. Top that with the other 8 crushed Oreos or other chocolate sandwich cookies.
Bake for 40 to 45 minutes. Cool in pan and then cut and serve.
Ah, February is here and you can almost feel the love in the air. Oh wait, maybe it’s not love. Maybe it’s just another blizzard for us cold states. This past weekend while Chicago was coated in a very thick blanket of snow it was my daughter’s birthday. Poor kid has had blizzards or mass snow fall on half of her birthdays. Since we were housebound and I hadn’t done any Valentine’s Day recipes yet I decided to make her a cake perfect for February. I also decided after shoveling that I wanted it to be easy to make so I used a box mix to make a Sprinkled With Love Valentine’s Day cake. My daughter loved her cake and it came out perfect for a Valentine’s cake to make for or with your little loveys this Valentine’s Day.
This cake comes together easily with the help of a box white cake mix. I did a three layer cake and one layer was white, one pink and the last one was red. The colors for the cake came out really bright and vibrant and to help make the white really pop I used some white food coloring (Americolor makes a great bright white gel color). For the frosting I used my marshmallow buttercream (which I love!!!) but you can use any frosting even canned. I finished off the cake with some Wilton heart sprinkles that I found that came in the white, red and pink colors to perfectly compliment the inside of the cake. You could even do these as cupcakes and just layer the batter into the cupcake liner and then cover the frosted tops with loads of sprinkles.
Preheat oven to 350° and spray three 9" round cake pans with baking spray. Then line each pan with a circle of parchment paper and spray that as well.
In a bowl combine the cake mix, egg whites, melted butter & water. Mix according to package instructions, usually 2-2.5 minutes with a hand mixer. Divide the batter evenly into three bowls. Use red food coloring to color one bowl of batter, pink food coloring to color the second bowl and you can optionally add white food color to the final bowl. Pour one of the colors into one of the prepared pans and then add the other two colors to the other two pans. Bake the cakes for 20-25 minutes. Let the cakes cool and then invert them onto a cake circle, plate or wire rack.
While the cakes are cooling make your frosting or get the canned opened and stirred. When the cakes are cool make sure to level the cakes using a cake leveler or a serrated knife. Place the red layer of cake onto a cake circle or a cake plate and frost the top. Next, ad the pink cake and frost the top of that one. Finally, add the white cake layer on top of that one. Apply a crumb coat (a thin layer of frosting to the top and sides to seal in crumbs) and then refrigerate at least 15 minutes to firm up the frosting. Frost the top and sides of the cake with the final frosting layer. Carefully press handfuls of sprinkles into the sides and top of the cake until it is completely covered.
My Sweet Sanity http://mysweetsanity.com/
How do you spend your Valentine’s Day? Is it a family affair, a romantic dinner, a couple’s getaway or a girl’s night out?
I don’t know if I have ever mentioned this on here before but I hate the word moist! I know that I am not alone in this dislike of the word but I tried to find another word to describe this cake and the other options were even worse. Damp, dank, oozy, soggy… You get the idea here not a one of them was a good word choice for a cake. They were all wrong, wrong, wrong and so here we are now, stuck with the word moist to describe this Moist Box Mix Pumpkin Spice Crumb Cake. Okay, now that we have examined one of my neuroses let’s move on shall we?
We are huge fans of coffee and crumb cakes in our house. In fact, it is one of the few breakfast items my 10-year-old son will eat with his sensory issues. Because of this, I always try to have crumb cake on hand just for him. Don’t worry I am not sending him out into the cruel world with just that in his belly. He usually also has some fruit to go with it. Sadly, I can’t get him to eat eggs, bacon, sausage or pretty much any other breakfast items. So like I said, crumb cake it is for us on hand at all times. To change it up a bit and make it more seasonal I decided to make this Pumpkin Spice Crumb Cake and I am so glad that I did. This is a perfect weekend treat to share with family and friends.
This cake is so easy to make as it mixes up in just minutes since the base for it is a box mix. It’s just a matter of blending the cake batter and the crumb topping and spreading it all out in the pan. The pumpkin helps keep the cake super moist (Ugh, there’s that word again!) and skipping the oil altogether is a plus in my opinion and a way to cut out some calories.
Preheat oven to 350° and spray a 9"x13" pan with baking spray.
In a large bowl combine the cake mix, pumpkin, eggs and milk and beat with a mixer on low speed for 30 seconds to combine. Turn the mixer up to medium speed and beat for 2 minutes. Spread the batter into the prepared pan.
In a bowl combine the flour, brown sugar, sugar and pumpkin pie spice with a fork and be sure to break up any lumps. Pour in the melted butter and stir with the fork. As the dry ingredients become moist they will turn into a crumb texture. Sprinkle over the cake batter.
Bake the cake for 28-32 minutes. Let the cake cool and once cool dust with confectioner's sugar.
My Sweet Sanity http://mysweetsanity.com/
A special thank you goes out to the kindergarten teachers at my children’s school for being my guinea pigs for this recipe and for volunteering to continue being my taste testers. Y’all are some of the best teachers!
When I was a kid I was sure I hated pumpkin as a food and flavor. I mean I had been forced to endure my fair share of pumpkin pie and I hated it. The thing was though that pumpkin pie was the only way I was ever exposed to pumpkin. It was not until I was in my mid thirties that I tried pumpkin as anything other than pie and when I did I was shocked. I liked pumpkin! I mean I really, really liked pumpkin. I tried other pumpkin things and I liked them too. It was only pumpkin pie that I had an aversion to and still do for some reason. I think my aversion to pumpkin pie though stems from the fact that my birthday often falls on Thanksgiving and what little girl wants pumpkin pie instead of a pretty cake? Now if someone had given me this Gooey Butter Pumpkin Cake for a birthday I might have overlooked the fact that it was not pretty but it sure does taste amazing!
I know half the U.S. population hates pumpkin like I used to and the other half are pumpkin addicts who can’t wait for summer to end and fall to start just to get their hands on all that is pumpkin. I like to help those people out and so every year now I try to come up with a new take on pumpkin to share with family and friends during the fall. This year is no exception but, I wanted something that could easily be thrown together when there is a ton of other stuff in life keeping me busy and starting with a box cake mix fit the bill for that. This recipe comes together in minutes and then you just bake, cool and serve. How much easier can you get in life and on top of that it is so unbelievably good that it will definitely impress your friends and family.
Preheat oven to 350 degrees and spray a 9 x 13 pan with baking spray. Mix cake mix, melted butter, pumpkin spice instant pudding mix, vanilla, and 2 eggs on low speed until combined. Press into the prepared pan.
Mix pumpkin spice cream cheese, eggs, and pumpkin pie spice with an electric mixer. Slowly beat in confectioner's sugar mixing until combined. Pour and spread evenly over the cake layer.
Bake for 45 to 50 minutes. Cool in pan and then cut and serve.
By Jennifer W.
My Sweet Sanity http://mysweetsanity.com/
So tell me, are you pro or con pumpkin everything?
We got back from spending five days at my parent’s vacation home in Wisconsin Dells earlier this week. It was a nice weekend with my parents, siblings and their families all going so that we could spend Father’s Day together and celebrate my son Luke’s 10th birthday. Luke is one of my two boys on the Autism Spectrum and while he is high functioning he is not as high as my other son is. Luke in many ways is just like all other ten-year old little boys, he loves video games, likes to read, gets annoyed with his younger siblings and so on. There are other areas though where he is not like your “normal” ten-year old. He doesn’t ask for music downloads, Lego sets or action figures for gifts to play with no, he still wants Thomas the Train toys. Other kids, even cousins, have made fun of him for this but he just says they don’t know better. He gladly stands up for his love of all things Thomas the Train. I actually wish they would make toys for older kids. I can’t tell you how many times we have been at Toys ‘R Us and had another Autistic child who is excitedly buying trains there too. For us, we love Thomas too. He has taught Luke to understand emotions and relationships better. He talk better and it has even helped him develop his ability in imaginary play. (To learn more about Thomas the Train and Autistic children check out this article from The National Autistic Society.) So when Luke asked for more Thomas the Train toys that is what he got and even though we were on vacation and I didn’t have all my supplies when he announced he wanted a Thomas & Friends train cake this year I gladly made it.
To make the cake since we were on vacation I just used boxed cake mix and canned vanilla frosting. I did not want to have to haul one of my KitchenAid stand mixers with me on vacation. Instead all I brought was my hand mixer so this was just easier to do.
Luke was so excited with how it came out. He was even more excited when he realized that the new Edward wooden train he had asked for was on top of the cake! Once the candles were blown off he asked if he could have it.
Edward & a Troublesome Truck decorated our train cake.
This cake ended up being remarkably easy to make and if Luke likes Thomas the Train next year I am sure this will be requested again or he may just ask me to make it again so that he can play trains on it too… who knows.
2 shades of green food coloring (I used green and moss green)
brown food coloring
Kit-Kats (You'll need 16-18 individual ones depending on spacing)
4 Tootsie Rolls
Thomas & Friends wooden train or an equivalent brand
Tint one of the cans of vanilla frosting with green food coloring until you reach the desired color. Lightly frost the cake with a thin layer of frosting with half the can of frosting.
Place the Kit-Kats across the cake as the railroad ties. Fill one of the pastry bags fitted with the grass tip with the remaining green frosting from the first can and pipe "grass" on the top of the cake except for where the railroad ties are at. Where the "grass" and railroad ties meet sprinkle on the chocolate sprinkles so that it looks like dirt. Roll out the Tootsie Rolls and connect two together. You will do this twice. Place them on the railroad ties as the rails. Make sure that they are a proper distance apart so that the train's wheels will hit them correctly.
Divide the second can of frosting in half and color one half moss green and the other brown. Fit the last two pastry bags each with #12 tips and add the green and brown frostings to them. I piped little pine trees with the green and used the brown to pipe the trunks. You can then add additional chocolate sprinkles as dirt if you want.
By Jennifer W.
My Sweet Sanity http://mysweetsanity.com/
You can find the Wilton #12 tip here and the Wilton grass #233 tip here with instructions on how to make grass here.
This weekend was full of celebrations at our house. Saturday was my wedding anniversary and Sunday was my son Jackson’s 7th birthday. We always joke about this because on our anniversary the year he was born we went out to celebrate at a local Japanese steakhouse named Hamada for a late dinner and I of course being pregnant and in front of heaps of amazing food ate waaaaaay too much. By the time we got home it was late and the other kids were already getting ready for bed or asleep. My husband who was in a food coma was laying in bed flipping through TV channels while I was about to get on my pajamas. I just didn’t feel right though and I knew my labor was starting. I told my husband this and he said, “Do you think I have time for a nap?” I replied promptly with a no and glared at him. We headed to the hospital and sure enough I was in labor. Luckily though he held on and didn’t come for a few hours and his birthday is on a separate day from our anniversary. It’s funny though, because my little Jackson is my foodie through and through. He will always try things I make that the other kids turn their noses up at and he loves to help me cook and bake more than the rest of them. I always joke that he was a Hamada induced delivery and that is why he loves food so much. He thinks it’s funny and I think it’s true.
He was really happy to get a giant 7 balloon first thing in the morning at breakfast.
For Jackson’s birthday I knew I wanted to do something totally different for his cake. Something unique and completely over the top and something chock full of chocolate because he has a chocolate love that would make any woman in the throes of PMS proud. He has also been on an ice cream kick lately with the weather getting warm so I decided that had to be a part of it too. I ended up settling on making a cake that actually contains no cake but a ton of favorites for any chocolate lover and that is how Chocolate Lovers Ice Cream Cake was born. A dessert with a brownie base, fudge frosting, chocolate chip cookie, hot fudge, chocolate chip ice cream and Reese’s Peanut Butter Cups. Oh yeah, it was chocolate heaven and the birthday boy totally loved it!
1 quart of ice cream, softened (I used chocolate chip but you can use your favorite.)
1 box of 8"x8" or 9"x9" fudge frosted brownie mix, mixed as directed on package
1 package of refrigerated chocolate chip cookie dough (I used Pillsbury's Simply brand)
1 jar of hot fudge
14 Reese's Peanut Butter Cups, chopped up into eighths (You can also change out the candy too.)
You will need two - three 8" cake pans for this dessert. Line the first cake pan with plastic wrap that covers the entire bottom and sides and hangs over the sides with several more inches. Press the softened ice cream into the cake pan evenly and then fold the plastic wrap up to cover the top completely. Place in the freezer for 8 hours.
When the 8 hours is almost up preheat the oven to 350° and spray an 8" cake pan with baking spray and line the bottom with a circle of parchment paper and then spray that. Mix up the brownie mix following package instructions and then pour into the prepared pan. Bake according to the package instructions for an 8" pan. Remove from oven and let cool for about 25 minutes and then remove from pan and continue cooling on a wire rack.
Prepare another 8" cake pan like you did for the brownies but this time press the cookie dough into the pan leaving about 3/4" between the cookie dough and the side of the pan. The cookie dough will spread and if you press it all the way to the edge of the pan it will puff up along the edge and you want a flat cookie. Place the cookie pan in the preheated 350° oven and bake for 16-18 minutes. The edge will be brown but the center will be just cooked through. Cool the cookie in the pan for about 15 minutes and then remove form the pan and continue to cool on a wire rack.
Place the brownie on a cake board or cake plate/stand and frost with the pouch of included fudge icing. Place the cookie on top of that and then frost that with 1/3 cup of slightly warmed hot fudge so it is spreadable. Let it cool and setup and then top with the ice cream. Cover the top with the candy and place back in the freezer until ready to serve. Then top with additional hot fudge when serving.