Blueberry Jam Cake or as I call it "The Ugly Duckling Cake"

Ok so its not the prettiest cake in the bakery lol, the addition of the jam makes the cake a very dark color as does the addition of the blueberry juice to the glaze, but as my son says "its not how it looks but how it tastes that matters!" And let me tell you this turned out amazing! It is like a giant, super moist, super flavorful blueberry muffin! the glaze gave it that extra flavor, however this cake is so delicious it can stand on its own or you can dust it with a bit of powdered sugar. I was bored after work yesterday since my son was off with his daddy and i hit the kitchen. Groceries were slim pickens lol since i am back to work and have to wait till fridays to shop now. : ) So I pulled out a few things from the frig and cabinet and this is what i came up with!! Will definitely be trying this with other flavors of jam!! Dont let the funny color turn you off, if you make this cake you will absolutely love it!!

Ingredients
1 pillsbury moist supreme classic white cake mix
16 to 18 oz jar of blueberry preserves or jam (i used smuckers)
1/2 c milk
1/2 c oil
1 tablespoon vanilla
3 extra large eggs
GLAZE (AMOUNTS DEPEND ON HOW MUCH GLAZE YOU WANT) (I DID JUST A DRIZZLE)
confectioners sugar
milk
blueberry juice (to taste)



Preheat oven to 350 and spray and lightly flour a bundt pan

Put all ingredients for cake into a large bowl and mix on low speed till blended, then on medium speed till well mixed (about 2 minutes)

pour into prepared pan and bake in preheated 350 oven for 50 to 60 min or until toothpick inserted in cake comes out clean.

Remove and allow to cool. Then invert cake pan onto plate and tap gently to release. (i use a very thin rubber spatula to loosen it around edges)

For Glaze : In small bowl mix confectioners sugar and milk to desired consistancy

Add blueberry juice till desired taste is reached. (you mak have to add a bit more sugar if it thins up too much)

Glaze cake and enjoy!! (It really isnt the prettiest cake lol but the taste and smell will oh so make up for that, after all remember the Ugly Duckling ; )

Easy Caramel Apple Cake with whipped Cream Frosting

While grocery shopping with my son, we sopped in the baked goods aisle to pic up some chocolate chips, walnuts and toffee. He loves to shop and saw a cake mix for apple caramel cake cake. Being a true lover of both ingredients he of course had to have it. Also while shopping I picked up a large variety of ice cream toppings of his choice lol to include hot caramel topping. Upon returning home I decided to go ahead and make him his cake, however when i opened the caramel packet that came with the cake, it smelled and tasted a whole lot like butterscotch. Which btw he hates. So I pulled out the hot caramel topping, trashed the butterscotch tasting packet from the cake and proceeded to make these. They didnt last long on the serving dish, once drizzeled with more caramel and topped with a decadent homemade whipped cream frosting.

1 duncan hines apple caramel decadent cake mix and the ingredients needed for cake portion. (discard caramel packet and ignore ingredients needed for that)
2 tablespoons cinnamon
smuckers hot caramel topping
WHIPPED CREAM FROSTING
3 tablespoons water
1 envelope of unflavored gelatin
1 tablespoon vanilla extract
1/3 c confectioners sugar
3 c whipping cream

Directions

1

Prepare cake mix according to box. Add cinnamon and mix in.

2

Pour cake mix into pan sprayed with non stick cooking spray (I used my amazing brownie pan but you can use a regular cake pan)

3

Open jar of caramel topping and spoon a teaspoon randomly throughout cake mix. (i used my brownie pan divider to put a teaspoon into each section then removed the divider for the next step)

4

Swirl the caramel thru cake using a butter knife.

5

Bake in 350 degree oven according to directions on box. Testing 5 minutes before called for time to check for doneness. (toothpick comes out clean and cake is springy not jiggly)

6

Allow to cool completely and then cut into desired size pieces. (i removed my divider and transferred slices to another plate)

7

Warm remaining caramel topping in microwave till pourable but still thick. and drizzle over top of each cake slice

8

Now add a nice dollop of whipped cream frosting to each cake.

9

Watch them disappear

10

Frosting: Sprinkle unflavored gelatin over 3 tablespoons of water in a glass bowl or measuring cup. Let sit until geleatin softens up. Now microwave on HIGH for about 10 seconds and then stir until the gelatin dissolves completely. Allow toc cool for 2 to 3 minutes. Gelatin has to be in a liquid form and not warm. Beat cream in a large mixing bowl at high speed until soft peaks begin to form. Add confectioners sugar to this and whip until you see peaks holding their shape in the bowl. Add the cooled gelatin slowly and in a steady stream while beating the mixture. Now add vanilla and beat till stiff peaks. Refrigerate until ready to use.

11

Refrigerate frosted cakes until ready to eat.

Better Than Reese's Bars

I had some cake mix and some frosting and decided I would try to come up with something new for the family. My step dad and my son both love peanut butter and everyone in the house loves reeses peanut butter cups. I threw the cake mix together with a few add ins, added some peanut butter to the chocolate frosting and this is what we got. They didnt last more than an hour in the house and i am already getting complaints that i havent made more. How can something so easy taste this good?

Better Than Reeses Bars

Ingredients:

1 box pillsbury golden butter recipe premium cake mix (moist supreme)
1 cup creamy peanut butter
1/3 c water
1 egg
1 t vanilla
1/2 c milk chocolate morsels (i use ghirardelli)
FROSTING
1 cantainer of chocolate fudge frosting
1/2 c creamy peanut butter
1 t vanilla
assorted sprinkles




Preheat your oven to 350 degrees. Spray your baking pan with non stick cooking spray. (I used my perfect brownie pan, cause i am addicted to it lol. But you can use a 13 x 9 pan. The end result withe the perfect brownie pan probably produces a thicker bar since the pan is smaller.)


Put cake mix, peanut butter, water and egg in a large bowl and mix on low speed. Then on medium speed until you have a soft dough.

Add chocolate chips and work into dough with clean hands

Cover baking pan bottom evenly with dough and press down to fit entire pan
If using perfect brownie pan, insert divider now

Bake in oven 20 to 25 minutes or until bars look golden and are puffed up.(in the brownie pan it took 22 minutes) Remove and cool completely.

Cut bars and transfer to serving plate.

In small bowl combine frosting, and peanut butter. Mix on low speed till well blended

Add vanilla and blend in well

Frost cooled bars with frosting and decorate with sprinkles or chopped nuts. (I usually pipe my frosting on so it looks pretty but I wanted these to have frosting on every bit lol)

Grab a bar and a big glass of ice cold milk and enjoy. But better hurry up cause they dont stay on the plate long.