Cool Whips: Crazy Cake in a Mug

Crazy Cake in a Mug


 

INGREDIENTS

  • 5 Tablespoons flour (all-purpose)
  • 4 1/2 Tablespoon sugar
  • 2 teaspoons cocoa (unsweetened)
  • 1/4 teaspoon baking soda
  • Dash of salt
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon pure vanilla extract
  • 2 teaspoons vegetable oil (or canola)
  • 4 1/2 Tablespoons water

 

DIRECTIONS

  • Step-by-step photos below.
  1. Using a large microwave safe mug, spray the inside with non-stick cooking spray.
  2. Next, mix the first 5 dry ingredients in the mug.
  3. After mixing well, make 3 depressions in dry ingredients.
  4. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third depression. Pour water over top. Mix well until smooth using a fork.
  5. Place in microwave and cook on high for *2 minutes, uncovered.
  6. Check with toothpick to make sure it comes out clean. Be sure not to overcook!
  7. Top with whatever you like – powdered sugar, frosting, chocolate chips, caramel or whipped cream! Enjoy hot or cold! 

Microwave Crazy Wacky Cake in Mug recipe 4

TIPS

  • Each microwave cooks differently — adjust time accordingly!  One person made the cake in 1 minute 40 seconds, and another in 1 minute 20 seconds. If you overcook the cake, it may ruin it. Be sure to watch as it bakes. 
  • If you want a neater mug cake, mix the cake batter in a small bowl, then pour the batter in the mug.
  • You can add mini chocolate chips to the batter for a super rich chocolate cake…or do what I did, throw some on top after you make it, while it’s still warm!  Mmm, mmm good!

 

(Source:  sweetlittlebluebird.com)

Cool Whips: Raspberry Cream Cheese Coffee Cake

Coffee Cake Cropped

Cook time:  45 mins
Total time:  45 mins

INGREDIENTS

For the filling:
  • 8 oz. cream cheese-softened
  • ¼ cup sugar
  • 1 egg white
  • 1 cup raspberries-washed and well drained
For the cake:
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 5.5 Tablespoons unsalted butter- softened
  • ½ cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • ¾ cup sour cream
For the streusel topping:
  • ⅓ cup sugar
  • ½ cup flour
  • 3 tablespoons butter-chilled and cubed

INSTRUCTIONS

  1. Preheat oven to 350F. Grease 8 or 9 inch springform pan and line the bottom with parchment paper. Set aside.
  2. To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add eeg white end mix on low just to combine. Set aside.
  3. To make the cake batter: In a bow stir together flour, baking powder, baking soda and salt, set aside.
  4. With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling.
  5. To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs)
  6. Sprinkle the streusel on top of raspberries.
  7. Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
  8. Store in the fridge.

(Source: OMGChocolateDesserts.com)

Cool Whips: Dreyer’s Mini Ice Cream Cakes

Dreyer's Mini Ice Cream Cakes

INGREDIENTS

  • DREYER’S GRAND Chocolate ice cream or SLOW CHURNED® Chocolate light ice cream
  • Your favorite cookie, crushed
  • Cookie cutters

DIRECTIONS

  1. Spread a layer of Chocolate ice cream inside a small pan.
  2. Sprinkle the crushed cookies over the of of the ice cream.
  3. Top with a layer of Chocolate Chip ice cream.
  4. Let harden in the freezer, then cut into individual ice cream cakes with a fun-shaped cookie cutter.

(Source:  dryers.com)

Cool Whips: Gingerbread Fudge

gingerbread-fudge-1

A quick and easy gingerbread fudge recipe. Perfectly spiced and festive, this gingerbread fudge is creamy and crunchy thanks to the festive Christmas sprinkles.


Yield: 8×8-inch slab of fudge

Prep Time: 5 minutes

Cook Time: 2 minutes

INGREDIENTS

  • ¾ cup sweetened condensed milk
  • 12oz white chocolate, chopped (or chips)
  • 2-3 tsp ginger, sifted
  • ½-1 tsp cinnamon, sifted
  • ½-1 tsp nutmeg, sifted

DIRECTIONS

  1. Pour the condensed milk and white chocolate chips into a microwave-safe bowl. Heat for 2-3 minutes, or until the white chocolate chips are almost completely melted. DO NOT OVERHEAT! Stir until completely blended, melted and smooth.
  2. Immediately add the spices and combine thoroughly.
  3. (Optional) Add a handful of sprinkles and fold in quickly. They will melt and make the mixture an awful muddy colour if stirred for too long.
  4. Transfer to an 8×8 inch aluminium foil-lined baking pan. Leave to set either in the refrigerator or at room temperature. If you live in a hot and humid climate, it’s preferable to allow to set in the refrigerator.
  5. Once set, cut into cubes. Store leftovers in an airtight container in a cool, dry place.

NOTES

  • Prep time doesn’t include setting time which usually takes about 3 hours.
  • If stored in an airtight container, they should keep for 2 weeks.

(Source:  sweet2eatbaking.com)

Cool Whips: Red Velvet Cupcakes In A Jar

Red Velvet Cupcakes

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 24 minutes


 

INGREDIENTS

For the Cupcakes

  • 1 cup cake flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 2/3 cup vegetable oil
  • 3/4 granulated sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons red food coloring
  • 1/2 cup buttermilk
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon white vinegar

For the Cream Cheese Frosting

  • 8 ounces cream cheese, softened to room temperature
  • 3 tablespoons butter, softened to room temperature
  • 1 pound confectioners’ sugar (about 3 ¾ cups), sifted
  • 2 teaspoons clear vanilla extract*

 

DIRECTIONS

For the Cupcakes

  1. Preheat oven to 350 degrees. Line 12 cupcake wells with paper liners or spray pan with spray with nonstick cooking spray.
  2. Sift together cake flour, cocoa powder, and salt.
  3. In the bowl of a stand mixer fitted with the whisk attachment, combine oil and sugar until well-blended. Add egg and mix until combined.
  4. Turn your mixer down to the lowest speed and add vanilla, then slowly add in the food coloring. Note: If you are using liquid food coloring, it will take about 2 tablespoons of coloring to get a dark red shade. I used about 1 tablespoon of gel dye to achieve the shade in the photographs. Add the dye slowly and color according to your preference.
  5. Add flour mixture alternately with buttermilk in two batches; scrape down the side of the bowl. Continue mixing until just combined, taking care not to over mix.
  6. Place baking soda in a small dish, stir in vinegar and add to batter with the machine running. Beat for about 10 seconds.
  7. Using a medium scoop (about 3 tablespoons), divide batter between the 12 wells, filling each well about 2/3 full of batter. Bake for 20-24 minutes or until a toothpick inserted comes out clean. Be careful not to over bake.

For the Cream Cheese Frosting

  1. In a the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese and butter until well combined.
  2. With the mixer on low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.

To Assemble in Jars

  1. Slice cupcakes horizontally to create layers. Each cupcake will yield 2-3 layers depending on how thick you want your layers to be.
  2. Place one cupcake layer into the bottom of your jar, pipe a layer of cream cheese frosting directly onto the cake layer. Repeat the layering process until you reach the top of your jar. If desired, garnish with festive sprinkles or red velvet cake crumbs.

 

NOTES

  • Clear vanilla extract was used in the cream cheese frosting recipe to maintain a bright white color. Feel free to substitute pure vanilla extract in its place.
  • I used a Wilton 1A tip to pipe the frosting into the jars.
  • The sprinkles are made by Wilton.
  • Jars seen in photos are Weck Tulip Jelly Jars.

(Source:  mybakingaddiction.com)

Cool Whips: Neapolitan Popcorn

Neapolitan-Popcorn-Steps-3

Yield:  6 servings

 INGREDIENTS
  • Recipe from Party Popcorn by Ashton Swank
  • 9 cups popped popcorn
  • 1 cup white choocolate or vanilla melting candy, divided
  • 1 tablespoon strawberry-flavored instant gelatin mix
  • 1/2 cup milk chooclate melting candy

 

INSTRUCTIONS

  1. Divide the popcorn evenly into three large bowls and remove any unpopped kernels.
  2. Place 1/2 cup of the white melting candy in a medium microwave-safe bowl. Microwave on medium power for 30 seconds. Stir until melted and smooth. If needed, add additional heating time in 30-second increments, stirring after each time, until the candy is melted and smooth. Whisk the strawberry-flavored gelatin mix into the melting candy.
  3. Pour the melted candy over one bowl of popcorn. Using a large spatula, gently stir to coat.
  4. Spread the popcorn mixture on a large piece of parchment paper or a large silicone baking mat. Allow to cool until the candy coating has hardened, about 20 minutes.
  5. While the first batch of popcorn is cooling, place the remaining 1/2 cup white melting candy in a medium microwave-safe bowl. Microwave on medium power for 30 seconds. Stir until melted and smooth. If needed, add additional heating time in 30-second increments, stirring after each time, until the candy is melted and smooth.
  6. Pour the melted candy over one bowl of popcorn. Using a large spatula, gently stir to coat.
  7. Spread the popcorn mixture on a large piece of parchment paper or a large silicone baking mat. Allow to cool until the candy coating has hardened, about 20 minutes.
  8. While the first two batches of popcorn are cooling, place the milk chocolate melting candy in a medium microwave-safe bowl. Microwave on medium power for 30 seconds. Stir until melted and smooth. If needed, add additional heating time in 30-second increments, stirring after each time, until the candy is melted and smooth.
  9. Pour the melted candy over one bowl of popcorn. Using a large spatula, gently stir to coat.
  10. Spread the popcorn mixture on a large piece of parchment paper or a large silicone baking mat. Allow to cool until the candy coating has hardened, about 20 minutes.
  11. Once all batches of popcorn are cooled enough that the candy coats are set, mix them together in one bowl and serve immediately. The popcorn may be stored in an airtight container for up to 4 days.

(Source:  MomLovesBaking.com)