Blueberry Crumble Cake with Lemon Icing

Our current favorite special-occasion-cake.  Holy mackerel, it's a goodie.  I make it for John whenever he does something even remotely cool so that eating it several times a month is justified.  It comes together so fast, too.  Great for entertaining... 

{What you need}

2 cups flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

3 oz. plain greek yogurt

1/4 cup vegetable oil

1 egg

1 teaspoon vanilla

1 1/2 cup blueberries (fresh/frozen)

For topping:

3/4 cup sugar

2/3 cup flour

6 tablespoons frozen butter (to grate in)

For the glaze:

2 cups powdered sugar

3-4 tablespoons lemon juice (fresh is best!)

Preheat the oven to 350.  Grease a 9 inch round cake pan and set aside.  Mix all dry ingredients together then add the wet and combine until just incorporated.  Fold in the blueberries and pour into prepared cake pan. For the topping, combine the flour and sugar and grate in the frozen butter.  Mix together with fingers until crumbly.  Sprinkle the topping over top the cake batter, making sure to cover EVERY SQUARE CENTIMETER with the topping because it will become the most delicious crumbly crust you've ever had and makes the cake.  Bake for 40-50 minutes (DON'T OVER BAKE!! It's better to under bake a little if you're worried...). While it's baking, combine powdered sugar and lemon juice until a glaze forms, then drizzle over hot cake.  Serves up great for breakfast, brunch, dessert, or for shameless grazing all day long.

Pumpkin Cake with Cream Cheese Frosting

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THE single most perfect cake for the fall season!!  So utterly moist and flavorful, this is one of my new favorite recipes.  It's a major hit at showers and parties and will drive you crazy with how many people ask you to give them the recipe.

{What you need}

• 2 cups white sugar
• 1 1/4 cups vegetable oil
• 1 teaspoon vanilla extract
• 2 cups canned pumpkin
• 4 eggs
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
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{frosting}

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract
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• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 round pans. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.  In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture.  Spread batter into prepared pans. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow to cool completely.  Combine all frosting ingredients and frost as desired, stacking the cakes with frosting in between.
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• Inspired by this recipe and this recipe.

Oatmeal Cake

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I've posted this recipe before, but I made it again this past weekend and remembered how absolutely incredible it is.  So I decided to re-post it for you all so you don't miss out on it.  This might be my all-time favorite recipe ever. I got it from a dear mission friend, Johna Jarnagin. She got me through some hard times on the mission by feeding my face with delicious food. This was my favorite of all the delicious food that she fed my face with.

{What you need}

1 cup oatmeal

1 cup margarine

1 1/3 cups boiling water

1 cup brown sugar

1 cup sugar

2 eggs

1 1/3 cups flour

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1 teaspoon soda

Mix oatmeal, margarine, and boiling water. Mix sugars and eggs into mixture. Sift flour and spices. Put in a 9x13" pan. Bake for 30 min at 350.

{topping}

1 cup brown sugar

1 cube margarine

1/2 cup canned milk

--boil these ingredients together--

add:

1 cup chopped nuts {I left these out}

1 cup coconut

1 teaspoon vanilla

--pour hot mixture over baked cake--

Be warned that although this has oatmeal in it, it is not the most figure-friendly cake on the block. But it is sooo moist and rich. It really will change your life. Eat with a huge glass of cold milk.

Cake Batter Pancakes

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Happy birthday to the love of my life, John William!!!  The big 2-5.  Here is a festive and fun way to wake up your birthday boy or girl on their special day.  Yields about 12 pancakes.

{What you need}

1 1/2 cups flour

2/3 cup yellow cake mix

1 tablespoon sugar

3/4 teaspoon baking powder

pinch of salt

2 eggs

1 teaspoon vanilla extract

1-2 cups milk

1/2 tablespoon sprinkles

{glaze}

1 cup powdered sugar

1/4 cup milk

1 teaspoon vanilla extract

1/2 tablespoon sprinkles

Combine flour, cake mix, sugar, baking powder and salt in a bowl and whisk it together until thoroughly blended.  Add just one cup of milk, the eggs, and the vanilla.  Whisk until well blended, adding a little milk here and there until you reach the consistency of regular pancake batter.  Fold 1/2 tablespoon sprinkles in batter right before cooking.

Preheat a skillet on medium heat.  Spray non-stick cooking spray on the pan if you need to, and measure out 1/4 cup batter per pancake.  Cook until the up side of the pancake bubbles, about 2-3 minutes, then flip and cook the other side, about one minute more.  Serve with vanilla glaze!

For the glaze, combine everything and whisk together until it forms a syrup-y consistency.  You may want to add a tablespoon or two of milk at a time until it gets to the thickness you prefer.

Happy Birthday!!!

Chocolate Lover's Favorite Cake and WINNER!

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Whenever someone in our family has a birthday they get to pick a cake for me to make them for our wee family party.  My darling sister Ellie is pregnant and is craving all things chocolate, so this was her choice.  She was NOT disappointed.  None of us were.  When they say Chocolate Lover's Favorite, they ain't lyin!!  This is, by far, the best chocolate cake known to man.  And it's so easy to make!!

{What you need}

1 package devil's food cake mix

1 (3.9 oz) package instant chocolate pudding mix

2 cups sour cream

1 cup melted butter

5 eggs

1 teaspoon almond extract

2 cups semisweet chocolate chips

{sauce}

1 can sweetened condensed milk

1 cup semisweet chocolate chips

1 teaspoon vanilla extract

   

Preheat oven to 350.  Grease and flour a 10 inch bundt pan.  In a large bowl, stir together cake mix and pudding mix.  make a well in the center and pour in sour cream, melted butter, eggs and almond extract.  Beat on low speed until blended.  Scrape bowl and beat 4 minutes on medium speed.  Blend in chocolate chips.  Pour batter into prepared pan.  Bake for 50-55 minutes.  Let cool in pan for 10 minutes, then turn out onto a cake plate and drizzle with frosting.  Best if served warm!

While the cake is baking, combine all frosting ingredients in a small sauce pan and heat on low, stirring constantly, until chocolate chips are melted and it is all blended.

compliments of allrecipes.com


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::::WINNER TIME::::
CONGRATULATIONS TO
JILLIAN
who wrote:
Well Jessie, I love these Sliders as well! My sister gave me this recipe a long time ago, so I was so excited to see it on your blog too! I actually don't like ham, but I made this for my husband and I and I sure did love it all put together like this. Your blog is great, and I hope all good things come to you for all you are doing! :) I am excited to make your breadsticks for my next family party. That will for sure be my favorite recipe, as soon as I make it! :)
xo- Jillian
email me at 
henrie.jessica@gmail.com
to claim your prize!
Congratulations!!
Thanks to everyone for participating!  It was a fun turnout for my first giveaway.  Stay tuned for more nummies and fun to come!

Kitty Litter Cake

Happy Halloween!!  My mom, bless her, always made Halloween so much fun for us growing up.  We'd have an annual Halloween Party and she would make hillarious spooky treats that were always delicious.  This cake, though the appearance may make you gag, is one of the most delicious cakes I have ever had!  If you can trick your mind into not being grossed out then you and your guests will be in heaven. 

{What you need}

1 white or yellow cake mix, prepared

1 spice or chocolate cake mix, prepared

1 large package instant vanilla pudding, prepared

2 rows white cream cookies, crumbled but not too fine 

(generic oreos, but the vanilla or lemon variety)

green food coloring or cake gel

10-20 tootsie rolls, the long skinny kind

1 cheap kitty litter box, NEW (the dollar store)

1 cheap kitty litter scooper, NEW (the dollar store)

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Crumble and combine the cakes in the litter box.  Spoon dollops of the pudding around the crumbled cake and mix it in a little here and there.  Do not over mix.  Put a few drops of green food coloring or cake gel in a bag full of the crumbled cookies and shake until the crumbles are coated with green.  It doesn't need to be even.  Sprinkle the top of the cake with the green cookie crumbles and fluff the cake here and there, but do not mix it all in.  Lastly, microwave the tootsie rolls individually for about 10 seconds each, just until they are warm enough to mold but aren't melted.  Let your imagination loose as you form the tootsie rolls into little "kitty presents" and place them around the cake, fluffing the cake a little here and there so some of them are lightly covered.  You can leave the tootsie rolls out, if you want.  They are the kicker and are the main thing that dissenchants people from trying the cake.  But it is much more fun with them!  Let me know your guests' reactions if you try this:).  Trust me, it really is DELISH.     

Coconut Cream Cheese Cake

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This is my new favorite cake! It is so refreshing and has a unique flavor that you don't find in a lot of desserts. It is sooo easy, too. You can make it in a 9x13, too, if you don't want to bother with presentation. I served this at my girlfriend's wedding shower and it was perfect!

{What you need}

2 cups white sugar

1 cup butter

5 eggs

1 teaspoon coconut extract

1 cup buttermilk
2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1-2 cups flaked coconut

{frosting}

1/2 cup butter
2, 8 oz packages cream cheese

1 teaspoon coconut extract

2 cups powdered sugar

Preheat oven to 350 degrees. Grease and flour two round cake pans, set aside. Mix flour, baking powder and salt together and set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beat well. Mix in coconut flavoring. Add flour mixture alternately with buttermilk, mixing well with each addition. Fold in 1 cup coconut. Pour batter into prepared pans.

Bake at 350 degrees for 40 minutes, or until a knife comes out clean. Cool completely once baked. (I put it in the freezer for a few hours)

While it is baking, cream powdered sugar and butter, adding in the rest of the frosting ingredients after. Tear off 4 thin strips of foil or waxed paper and place them around the edges of a cake stand. Once the cakes are cooled completely, remove and place one on the foiled cake stand, making sure that the foil covers all parts of the stand. Frost the top of the cake on the stand and place the other on top. Frost the rest of the cake, all sides covered. Sprinkle the remaining coconut on the top and sides of the frosted cake, covering as much as you'd like.
Remove the foil and reveal a beautifully clean cake stand with a gorgeous cake on it, with no frosting smudges on the stand! It looks amazing and tastes even better! Such a classy dessert, great for showers or parties. Let me know what you think!

Tres Leches

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In honor of Cinco de Mayo I made this yummy Latin American dessert for a family get-together we had. It's great for summer parties. Tres Leches is a a soggy cake, so for those of you "texture sensitive" peeps, this is not for you. But for the rest of us, Feliz Cinco de Mayo!!

{What you need}

1 cup sugar

5 large eggs, separated

1/3 cup milk

1/2 teaspoon vanilla extract

1 cup flour

1 1/2 teaspoon baking powder

1/2 teaspoon cream of tartar

{Milk syrup}

1 can (12 oz.) evaporated milk

1 cup sweetened condensed milk

1 cup heavy cream

1 teaspoon vanilla extract

1/2 tablespoon almond extract

Preheat oven to 350. Generously butter a 13x9 inch baking dish.

Cake: Beat 3/4 cup sugar and the EGG YOLKS until light and fluffy, about 5 minutes. Fold in milk, vanilla, flour and baking powder. Beat the EGG WHITES to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish. Bake the cake until it feels firm and an inserted toothpick comes out clean, about 30-40 minutes. Let the cake cool completely in the dish. Pierce the cake all over with a fork, taking care to not tear it up.

Syrup: Mix all syrup ingredients together until well blended. Pour the syrup over the cake, spooning the overflow back on top. Cover and let sit in fridge for 1-2 hours until the syrup is all absorbed.

Garnish with fresh strawberries, mangos, blueberries, etc., with either ice cream or fresh whipped cream. Enjoy!

(Compliments of Mary Luz Mejia)

Poppy Seed Bundt with Lemon Icing

Another winner from my girlfriend Jill! This is a very classy dessert with a unique flavor. And it's super easy, you'll just love it.

{What you'll need}

1 yellow cake mix

3/4 of a package of the large instant vanilla pudding mix

4 eggs

1 cup of sour cream

1/2 cup of water

1 tsp rum flavoring

1/2 cup melted butter

1/4 cup poppy seeds

Mix dry ingredients together, add wet ingredients, and put in a bundt cake pan.

Bake at 350 for 40-45 min. or until a toothpick comes out clean.

{Glaze}

1/2 tsp. milk

1 tbs melted butter

Juice of half a lemon

( I don't use real lemons. I use the lemon juice and I usually put 3-4 tbs. in or how ever

lemony you want the glaze to taste.)

1 1/4 cup powdered sugar.

Make this shortly after the cake has come out of the oven. Drizzle the glaze over the cake.

This is one of my most favorite cake desserts! I hope you enjoy it!

I also divided this and put it into small bread pans for individual treats. Bake at 350 for 25 minutes and they'll turn out great!

(Compliments of Jill Montgomery)

Oatmeal Cake

This might be my all-time favorite recipe ever. I got it from a dear mission friend, Johna Jarnagin. She got me through some hard times on the mission by feeding my face with delicious food. This was my favorite of all the delicious food that she fed my face with.

{What you need}

1 cup oatmeal

1 cup margarine

1 1/3 cups boiling water

1 cup brown sugar

1 cup sugar

2 eggs

1 1/3 cups flour

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1 teaspoon soda

Mix oatmeal, margarine, and boiling water; set aside. Mix sugars and eggs into mixture. Sift flour and spices. Put in a 9x13" pan. Bake for 30 min at 350.

{topping}

1 cup brown sugar

1 cube margarine

1/2 cup canned milk

--boil these ingredients together--

add:

1 cup chopped nuts

1 cup coconut

1 teaspoon vanilla

--pour hot mixture over baked cake--

Be warned that although this has oatmeal in it, it is not the most figure-friendly cake on the block. But it is sooo moist and rich. It really will change your life. Eat with a huge glass of cold milk.

Sour Cream Coffee Cake

Here's another winner from Favorites. It's great for entertaining. I used a bundt pan and it was beautiful.

{What you need}

1 cup butter

1 1/4 cups sugar

2 eggs

1 cup sour cream

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

{topping}

1/2 cup chopped nuts

1/2 teaspoon cinnamon

2 tablespoons sugar

Cream butter and sugar. Add eggs, sour cream, and vanilla. Beat well. Add dry ingredients to creamed mixture and combine. In small bowl, mix nuts, cinnamon, and sugar for topping. Grease a tube pan or bundt pan and place half the batter in the pan. Sprinkle on half the topping. Add remaining batter. Sprinkle on remaining topping. Bake 40-50 minutes at 350.