Banana Split Bundt Cake

Adding chocolate chips and cherries makes this banana cake extra special.  Bring this Banana Split Bundt Cake to those weekend picnics and watch it disappear.

Banana Split Bundt Cake - cherries and chocolate chips makes this banana split cake amazing

One of my favorite jobs when I was in college was at a restaurant in PA called Friendly’s.  I waitressed there with my two best friends, and I have so many fond memories from those days.  There were so many days of just goofing off, laughing when we had to work the “butt” tables, flirting with the customers (yeah, we had no shame then), and trying to get our tables to order an ice cream dessert.

On the busier nights we had someone who would make the ice cream treats for us.  But there were those slow days and nights when getting the ice cream order just went with the job.  I have to admit I really loved making those fun treats.

Banana Split Bundt Cake - cherries and chocolate chips makes this banana split cake amazing

We served milk shakes, clown sundaes for the kids, Reese’s sundaes, and of course banana splits.  You can order all the sundaes as either a 3 or 5 scoop sundae.  And the bowl that the 5 scoop Jim Dandy sundae came in was massive.  Seriously, the thing was huge.  And was it ever fun to make.

5 scoops of chocolate, vanilla, and strawberry ice cream topped with fudge, marshmallow,  strawberry, walnuts, Cool Whip, sprinkles,  a cherry, and of course a banana cut in half, sliced and stuck all around the top of the bowl.  This is not a sundae for the faint of heart.   Just carrying the dessert around the restaurant was nerve wracking because the thing was so heavy.

Banana Split Bundt Cake - cherries and chocolate chips makes this banana split cake amazing

As a waitress,  you were always trying to get people to order dessert.  The higher the bill, the higher the tip…hopefully.   If a table said they were too full for dessert, my classic response was, “Oh, you don’t need to be hungry for dessert.  It just melts and fills in the cracks.”

Seriously?  Who says that?  And really, who would believe that?

Banana Split Bundt Cake - cherries and chocolate chips makes this banana split cake amazing

Of course to celebrate Banana Split Week, I decided to make a Banana Split Bundt Cake.

For this fun Banana Split Bundt Cake, you are going to incorporate that melty ice cream in place of other liquids.  Yeah, baby!  You read that right!  Ice cream is going into this cake!  Now it’s like a real Banana Split.

Measure the ice cream first, then leave it in a bowl on the counter for 10-15 minutes before starting.   Stir it up before you get started baking.  Remember when you were a kid and would make ice cream soup?  Ok, maybe that was just me.  Anyhoo…make sure it is in liquid form when you add it to the cake batter.  If you forget to get it out early, pop it in the microwave for 15-20 seconds.

This cake starts out with a cake mix and a box of banana pudding.  To amp up the banana flavor some more, you will add a little bit of oil and 2 ripe bananas mashed up.  The extra bananas add the extra flavor and moistness this cake needs.  A whole jar of maraschino cherries diced up and mini chocolate chips knock the socks off this cake.

To complete the banana split sundae look, top the cake with chocolate drizzles, nuts,  Cool Whip, and cherries.  I like to buy the cherries with the stems on because I think they are just so much more fun.  But if  you can only find normal no stem cherries, those work just as well.

Make sure you visit Aimee and see her banana split week recipe.  I hear she made a very delicious Banana Split Poke Cake.

Banana Split Bundt Cake - cherries and chocolate chips makes this banana split cake amazing

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Banana Split Bundt Cake

Prep Time: 25 minutes

Cook Time: 55 minutes

Yield: 14 cake slices

Banana Split Bundt Cake

Chocolate chips and cherries add a fun twist to this banana bundt cake. It is moist and very delicious.

Ingredients

1 vanilla cake mix (15.25 oz.)
1 box dry instant banana pudding mix (3.4 oz.)
4 eggs
1 1/2 cups vanilla ice cream, melted
1/4 cup oil
2 ripe bananas, mashed
1/2 cup miniature chocolate chips
1 cup diced maraschino cherries (16 oz. jar)
1/2 cup chocolate chips
1 teaspoon shortening
1/4 cup diced nuts
Cool Whip
stemmed maraschino cherries

Instructions

  1. In a large mixing bowl, combine the cake mix, pudding mix, eggs, melted ice cream, oil, and mashed bananas. Beat for 1 minute on medium speed, and 2 minutes on high speed.
  2. Stir in the mini chocolate chips and the diced cherries. Gently spoon the batter into a greased 10 inch bundt pan. Bake at 350 degrees for 55-60 minutes. Cool in the pan for 15 minutes, then flip out onto a plate and cool completely.
  3. Place the chocolate chips and shortening in a microwave safe bowl. Heat for 1 minute. Stir and heat for 20 seconds. Stir until creamy. Spoon into a plastic baggie and cut one tip off. Drizzle over the top of the cooled cake. Sprinkle with nuts.
  4. Serve with Cool Whip and extra cherries if desired. Cut into 14 slices.
http://insidebrucrewlife.com/2014/07/banana-split-bundt-cake/

More fun and delicious ways to put that bundt pan to use:  

Caramel Apple Bundt Cake title 2-2

Caramel Apple Bundt Cake

Salted Caramel Mocha Bundt Cake 4
Salted Caramel Mocha Bundt Cake

White Chocolate Funfetti Chip Cake 5

White Chocolate Funfetti Chip Bundt Cake

Coconut Cream Cake 8

Coconut Cream Bundt Cake 

 

Vanilla Cherry Pie Cupcakes

These homemade Vanilla Cherry Pie Cupcakes are a fun way to celebrate at any party.  The surprise cherry center will make everyone smile when they find it.

Vanilla Cherry Pie Cupcakes - homemade vanilla cupcakes filled with a hidden pocket of cherry pie filling

Do you long for the lazy days of summer?  It’s been so long since we have actually had a summer with absolutely nothing to do.

I remember when our kids were little, and we would look forward to summer time because it meant nothing but pool days and park fun.  Then our kids started getting older, we changed jobs, started a new business, and realized that summer is really just another season with more things to do.

Vanilla Cherry Pie Cupcakes - homemade vanilla cupcakes filled with a hidden pocket of cherry pie filling

Now don’t get me wrong.  There are still plenty of lazy days basking in the sun at the pool or going for a drive to get milkshakes or iced coffee.

But those fun things are scattered among baseball practice, soccer practice, dance classes, church activities, and work time.  And don’t forget about trying to get quiet time, work out time and baking in between all the running around.  I’m feeling a nap come on just thinking about all of it.

Vanilla Cherry Pie Cupcakes - homemade vanilla cupcakes filled with a hidden pocket of cherry pie filling

Just this week alone we are finishing getting things together for my husband to lead a team into Haiti for another pastor’s conference.  (You can read about the Haiti Pastor’s conference and the lessons I learned from my trip to Haiti if you are interested.)  Plus, two of our kids will be celebrating their birthdays while he is gone, so we have a special birthday dinner for our family before he leaves.  I should probably finish the food for that…

And then just when I thought baseball was over, our youngest got chosen for the All Stars baseball team, so more practices and games just went on the next few week’s schedule.  I am super excited for him though.  This year he really stepped it up and played his heart out.  It was so fun to watch the games and see that he knew where the ball needed to go each time he got it.  I love that our kids are so involved in sports and enjoy playing the game.

Vanilla Cherry Pie Cupcakes - homemade vanilla cupcakes filled with a hidden pocket of cherry pie filling

Thank goodness for taking time out of each week to just relax and live life.  A few weekends ago we had a birthday party for my father in law with our whole family.  It was a day of nothing but eating, talking, and playing frisbee.  Oh, and snuggling the little nephews and nieces.  One of my little nephews just adores my daughter, so it is so cute to watch him follow her around with stars in his eyes.  She is such a good big cousin and will play with him all day long too.

One of the ways I like to relax is by spending time in my kitchen.  Birthday parties need cupcakes, right?  So the day before the party I finished everything early, so I could experiment in the kitchen.  Usually I am a cake mix kind of girl, but today’s recipe is for a homemade vanilla cupcake.  If you want to use a box mix, go right ahead, but those will be slightly lighter and fluffier and might fall apart more with the filling inside.

This recipe is a little bit heavier making it perfect for hiding pie filling in the center.   I used a can of cherry pie filling, but you could absolutely use your favorite kind.  Lemon curd, chocolate pudding, hot fudge…the filling ideas are endless!  What would you fill yours with?

Since this is a cherry pie cupcake, we need to have some sort of pie crust in it, right?  You can use one refrigerated pie crust and cut shapes out of it.  Sprinkle the shapes with a cinnamon sugar mixture and bake.  Stars are great for the 4th of July, but you could do any small shape to go with your theme parties.

Now excuse me while I go hide in the closet with the leftover Cool Whip Frosting…I just need a few more minutes of nothing to do before the madness begins again :-)

Vanilla Cherry Pie Cupcakes - homemade vanilla cupcakes filled with a hidden pocket of cherry pie filling

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Vanilla Cherry Pie Cupcakes

Prep Time: 20 minutes

Cook Time: 16 minutes

Yield: 24 cupcakes

Vanilla Cherry Pie Cupcakes

Homemade vanilla cupcakes with a hidden pocket of pie filling and a delicious swirl of frosting makes any party festive.

Ingredients

Vanilla Cupcakes
1 cup butter, softened
1 1/4 cups sugar
4 eggs
2 teaspoons vanilla extract
1 1/4 cups buttermilk
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Topping and Filling
1 refrigerated pie crust
1 1/2 Tablespoons sugar
1 teaspoon cinnamon
1 - 21 ounce can cherry pie filling (you will only use 1/2 can)
2 - 10.6 ounce containers Cool Whip Frosting
colored sprinkles

Instructions

  1. Beat the butter and sugar until creamy. Add the eggs and vanilla and beat again.
  2. Sift together the flour, baking powder, baking soda, and salt. Add this alternately with the buttermilk until all has been mixed in. Beat the mixture for another 1-2 minutes on medium. Fill 24 cupcake liners with the batter. Bake at 350 degrees for 16-17 minutes or until a toothpick comes out with just a few crumbs on it. Let cool completely.
  3. Stir together the sugar and cinnamon. Unroll the pie crust according to the package directions. Cut out mini star shapes. Place on a baking sheet and sprinkle lightly with the cinnamon sugar mixture. Bake at 350 degrees for 7-8 minutes. Let cool.
  4. Use a cupcake corer and remove the center of each cupcake. Use a teaspoon to fill the centers with cherry pie filling. Top each cupcake with a generous swirl of Cool Whip Frosting. Add fun colored sprinkles and a star pie crust topper. Makes 24 cupcakes. Store the cupcakes in a sealed container in the refrigerator.
http://insidebrucrewlife.com/2014/06/vanilla-cherry-pie-cupcakes/

 More fun filled cupcakes and cheesecakes to try:

Chocolate Cherry Cheesecake

Chocolate Cherry Cheesecakes

Strawberry Cheesecake Cupcakes 8
Strawberry Cheesecake Cupcakes

Lemon Blueberry Cupcakes 6

Lemon Blueberry Cupcakes

 

 

 

Berry Oreo Icebox Cake

Layers of Berry Oreo cookies and strawberry cheesecake make this easy, no bake cake completely irresistible!  It is the perfect picnic cake or “just because you feel like it” cake.  Give this Berry Oreo Icebox Cake a try the next time it is too hot to bake.

Berry Oreo Icebox Cake - this easy no bake cake has layers of berry cheesecake and berry Oreos

Oreos and strawberries are the two things that get “stolen” in our house.

I have hiding places for the Oreo cookies, but my children have gotten wise to my ways.  It’s probably definitely time to find a new hiding place…or learn Jedi mind tricks to keep them out of the “blog” food.

And don’t get me started on the strawberries.  There are only so many places to “hide” things in a refrigerator.  My little fruit monsters sneak berries like there is no tomorrow.  Not that I mind them eating the healthy stuff!

Berry Oreo Icebox Cake - this easy no bake cake has layers of berry cheesecake and berry Oreos

This dessert was one of those “must make” dessert ideas.  You know the kind that can’t wait any longer!

My hubby and I were running errands and happened to stop in Walmart for a few items for his next trip to Haiti.  (You can read about our past trip HERE and HERE.)

I can’t go in Walmart without going down the cookie and baking aisle.  Seriously, I go down it every.single.time.  It’s not like I don’t know what’s there…I just HAVE to do it!  Perks of having a dessert track mind all the time!

Berry Oreo Icebox Cake - this easy no bake cake has layers of berry cheesecake and berry Oreos

I was really trying to find the new Reese’s Oreos, but unfortunately my store is lame.  No new Oreos for us!

The Berry Oreos are actually a favorite of mine.  I picked up a bag of them…AND then put it back on the shelf.  I know…I can’t believe that either!!!  So of course the next day when my hubby texted me and said he was at Walmart again (yes, we like to make multiple trips and use our gas frivolously) I texted back immediately and asked him to buy 2 packages.

This crazy no bake dessert was slowly taking shape in my head.  It was one of those ideas that had to be made that very minute.  Well, the minute he got home with the cookies that is.  Most of the time I have a reason or place for a dessert.  This time it was purely because I couldn’t get this dessert out of my head.

I don’t know who’s idea it was first to dunk Oreos in milk and layer them with a Cool Whip based mixture…but clearly that person was a genius!!!

Berry Oreo Icebox Cake - this easy no bake cake has layers of berry cheesecake and berry Oreos

For the layers in between the cookies, I made a no bake strawberry cheesecake.  Cream cheese, mashed strawberries, a little bit of sugar, and some Cool Whip all whipped together makes a pretty tasty no bake cheesecake.

The dark pink berry Oreos, light pink cheesecake, and white Cool Whip gave this dessert the prettiest neapolitan look when you cut into it.  I may have done a happy dance when I cut…ok, when I butchered this cake trying to get a good piece for the pictures.  It still tastes good even when hacked to pieces.  #lifeofafoodblogger

More fresh berries on top totally made this dessert a winner.  You could even use raspberries if you wanted.  I had a hard time not eating very much of this yummy cake.  Between the youth group girls and my son, it was gone in record time!

Hooray for yummy dessert ideas that come to life and are better than you imagined!

Berry Oreo Icebox Cake - this easy no bake cake has layers of berry cheesecake and berry Oreos

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Berry Oreo Icebox Cake

Prep Time: 15 minutes

Yield: 12 pieces of cake

Berry Oreo Icebox Cake

Layers of berry cheesecake and berry Oreos creates a fun no bake cake that is perfect for hot summer nights.

Ingredients

1 - 8 ounce package cream cheese, softened
1/4 cup powdered sugar
2 cups diced strawberries, divided
4 cups Cool Whip
32 Berry Oreos (1 package + 2 extra cookies)
1/4 cup milk

Instructions

  1. Beat the cream cheese and sugar until creamy. Take 1 cup diced strawberries and smash with the back of a fork. Add to the cream cheese mixture and beat again. Fold in 2 cups Cool Whip.
  2. Spoon 1/3 of the berry cheesecake in the bottom of an 8x8 pan. Dip the Oreos one at a time quickly in the milk and place in the bottom of the pan. Cover with 1/3 of the cheesecake. Repeat with the remaining Oreos. Cover with the last 1/3 of cheesecake.
  3. Cover the top of the cake with 2 cups Cool Whip. Refrigerate for a few hours to set up. Top with extra diced strawberries. Cut into 12 squares. Refrigerate remaining cake in a sealed container.
http://insidebrucrewlife.com/2014/06/berry-oreo-icebox-cake/

More fun Oreo recipes that taste amazing: 

Coconut Oreo Strawberry Shortcakes 6

Coconut Oreo Strawberry Shortcakes

Red Velvet Oreo Bars title 2
Red Velvet Oreo Fudge Bars

White Chocolate Oreo Brownie Parfaits title 2

White Chocolate Oreo Brownie Parfaits 

 

More Oreo treats from bloggers I love:

Mini Cookies & Cream Cheesecakes from Baked by Rachel
Salted Oreo Peanut Butter Cups from Chocolate & Carrots
Midnight Oreo Cake from Sweet Treats & More
Cookies & Cream Donuts from Shugary Sweets

Chocolate S’mores Pudding Cake

S’mores are one of the best desserts during the summer.  Try adding those flavors to this Chocolate S’mores Pudding Cake, and you have one dessert that will not last the day.

Chocolate S'mores Pudding Cake - chocolate pudding and a fluffy marshmallow topping turn this cake into a summer time delight

By now you know that I love s’mores, but I still do not love the sticky mess that comes from roasting marshmallows.

Even with older children comes the scariness of a pointy stick and fire.  It must be the mom in me that cringes when those two things get together.  The more I talk with friends I realize that I am not alone in this aversion to how s’mores are made.

Chocolate S'mores Pudding Cake - chocolate pudding and a fluffy marshmallow topping turn this cake into a summer time delight

But there is something about the summer and the need for all things s’mores.  Since I absolutely love the flavor combo of  s’mores, I have been having fun creating s’mores that do not need campfires to be enjoyed.

One of my favorite summer time desserts is the poke cake.  Poke cakes have been around for quite a long time, but every so often I have a comment asking what exactly is a poke cake.  A poke cake is exactly what it sounds like.  You bake a cake and then while it is warm, POKE it with a fork or a wooden spoon.  This creates holes or pockets for a filling to collect.  The three main fillings that you can use are sweetened condensed milk, Jell-O, or pudding.

S’mores are made up of graham crackers, chocolate, and marshmallows.  I made sure my cake had plenty of each ingredient for a complete s’mores taste.

This cake starts with a graham cracker crust that you bake the cake on top of.  I happen to like cake mixes, so that is all I ever use for these cakes.  If you want to make a homemade one, feel free too.

Let the cake cool about 10 minutes.  Then poke it with the end of a wooden spoon.  There is no right way to do this, but be a little more careful with this cake because of the crust.  Then whisk together the pudding mix and milk and pour it over the cake immediately.  Try to pour the pudding before it sets up.  Use the back of a spoon to gently smooth and press the pudding into the holes.  Let it cool for about 30 minutes on the counter, then place it in the refrigerator until chilled.

Now for the marshmallow topping.  You could top the cake with marshmallows and broil them for a minute to get the roasted marshmallow taste, but I wanted a smoother, creamier topping.  Stir together a jar of marshmallow cream and one container of Cool Whip.  Go ahead and taste a spoonful because I know you want to.  I did too!!!  Spread it on top and end with chopped up candy bars because more chocolate is always a good thing.

Summer s’mores with out the danger of getting your eye poked out or sitting on a sticky marshmallow-ed chair.  It’s a summer win!!!

Chocolate S'mores Pudding Cake - chocolate pudding and a fluffy marshmallow topping turn this cake into a summer time delight

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Chocolate S’mores Pudding Cake

Prep Time: 20 minutes

Cook Time: 28 minutes

Yield: 24 pieces of cake

Chocolate S’mores Pudding Cake

A graham cracker crust, chocolate pudding, and a marshmallow topping give this cake a complete S'mores taste. Perfect summer time dessert without a campfire mess.

Ingredients

2 cups graham cracker crumbs
8 Tablespoons butter, melted (1 stick)
1 box chocolate cake (15.25 oz.)
1 box instant chocolate pudding (3.9 oz.)
2 cups milk
1 container Cool Whip (8 oz.)
1 jar marshmallow cream (7 oz.)
3 full size Hershey chocolate bars, chopped

Instructions

  1. Combine the graham cracker crumbs and melted butter. Press into the bottom of a greased 9x13 pan.
  2. Prepare the cake mix according to the box directions. Spoon the batter on top of the prepared crust. Bake at 350 degrees for 28 minutes or until a toothpick comes out clean. Let cool 10 minutes. Use the handle of a wooden spoon to gently poke holes all over the top of the cake. Use a napkin to keep the spoon clean while you do this.
  3. Whisk together the pudding mix and milk. Pour over the top of the warm cake, trying to get the pudding in the holes. Use the back of a serving spoon to smooth and press the pudding into the holes more. Try to keep the pudding in the center of the cake instead of the sides. Cool for 30 minutes, then refrigerate until chilled all the way through.
  4. Stir together the Cool Whip and marshmallow cream. Spread over the cooled cake. Top with the chopped up candy bars. Cut into 24 pieces of cake. Store in a sealed container in the refrigerator.
http://insidebrucrewlife.com/2014/06/chocolate-smores-pudding-cake/

 

More fun S’mores treats without the campfire:

S'mores Cookie Cups 4

S’mores Cookie Cups

S'mores Popcorn title

S’mores Popcorn

Cheesecake S'mores Danish title

Cheesecake S’mores Danish

Coconut Oreo Strawberry Shortcakes

Strawberry shortcakes are one of the most loved desserts in summer.  Want to take that classic recipe to a new level?  Add coconut and Oreo cookies and watch everyone dig in.  These Coconut Oreo Strawberry Shortcakes will be the hit of any picnic.

Coconut Oreo Strawberry Shortcakes - coconut and Oreo cookies take the classic strawberry shortcake to a new level of awesome

 

Strawberry shortcake is one of those summer desserts that makes just about everyone smile.  Well, unless you are an alien or something.

Sweet biscuits topped with strawberries and Cool Whip…and milk.  Yes, I just said milk.  Now don’t get me wrong.  I’m not drowning my shortcakes in milk, just drizzling some over the top to soften them up a little.  Show me your hands if you like to add milk to the top of your shortcake stack.  Ok, wait I can’t see your hands…you will have to leave me a comment if you are a milk fan too!

Coconut Oreo Strawberry Shortcakes - coconut and Oreo cookies take the classic strawberry shortcake to a new level of awesome

Last week we had an end of the year soccer party for our youngest son.  They decided on a pool party and picnic with everyone pitching in with sides and desserts.  Since I know that National Strawberry Shortcake Day was coming up, (June 14th for anyone who cares) I had shortcake on my brain.  Not to mention that we had just bought quite a few boxes of strawberries during a great sale.  Veggie Salad and Strawberry Shortcakes it is!

Now since I have this crazy baking mind that always insists I change things up in recipes, you knew that regular shortcake wasn’t going to cut it, right?

Coconut Oreo Strawberry Shortcakes - coconut and Oreo cookies take the classic strawberry shortcake to a new level of awesome

You are going to use the shortcakes recipe from the back of the BisQuick box.  If you are feeling super ambitious, go ahead and make your own from scratch.  But I like to keep things simple around here, so I love using baking mixes.

To give these shortcakes a tropical twist, add coconut milk and shredded coconut.  Then for even more fun, add chopped up Oreo cookies.  Best. Idea. Ever!!!!  Cookies, strawberries, and coconut…I’m drooling just remembering how good these were.

Another great thing about these shortcakes is the coconut milk.  Anyone who has a milk or dairy allergy will be able to enjoy these delicious shortcakes with you.  If you are not a big coconut fan, you can leave out the shredded coconut, but go ahead and keep the coconut milk.  I promise you will not be able to taste it.

Make sure you add some BisQuick, coconut milk, and Oreos to your shopping list this week.  You will want to celebrate the strawberry holiday this coming weekend with these cookie shortcakes.

Coconut Oreo Strawberry Shortcakes - coconut and Oreo cookies take the classic strawberry shortcake to a new level of awesome

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Coconut Oreo Strawberry Shortcakes

Yield: 12 shortcakes

Coconut Oreo Strawberry Shortcakes

Coconut and Oreos give Strawberry Shortcakes a new and delicious twist. Drizzle it with chocolate syrup for more chocolate goodness.

Ingredients

4 cups sliced strawberries
1/4 cup sugar + 2 Tablespoons
2 1/3 cups original BisQuick baking mix
2/3 cup coconut milk (I use Silk)
3 Tablespoons melted butter
1/2 cup shredded coconut
8 Oreo cookies, coarsely chopped
Cool Whip

Instructions

  1. Combine the strawberries and 1/4 cup sugar. Set aside.
  2. Combine the BisQuick, coconut milk, 2 Tablespoons sugar, melted butter, and shredded coconut in a bowl. Stir with a fork until the mixture forms a soft dough. Add the cookie pieces and stir gently.
  3. Drop 12 spoonfuls onto a non greased baking sheet. Bake at 425 degrees for 9-10 minutes. Remove to a cooling rack to cool slightly.
  4. Slice the shortcakes in half. Serve with strawberries and Cool Whip. Makes 12 shortcakes.

Notes

Slightly adapted from BisQuick

http://insidebrucrewlife.com/2014/06/coconut-oreo-strawberry-shortcakes/

 

Strawberry Pretzel Pie 3

Strawberry Pretzel Pie

Strawberry Shortcake Eclair Cake 1

Strawberry Shortcake Eclair Cake

Strawberry Lemon Snack Cake 1

Strawberry Lemon Snack Cake

Peanut Butter Cup Coffee Cake

Try this Peanut Butter Cup Coffee Cake for breakfast one morning and watch the smiles start to happen.

Peanut Butter Cup Coffee Cake - an easy spice crumble cake with peanut butter cups baked on top

I may or may not be responsible for creating muffin and coffee cake snobs out of my children.

They have become so used to me adding chocolate chips to just about everything I bake.  So, now when I make a fruity or plain dessert I get looks.

Peanut Butter Cup Coffee Cake - an easy spice crumble cake with peanut butter cups baked on top
You know the looks?  One eyebrow raised, wide eyed, and a hip stuck out…oh, wait I think that’s just the look my almost teenage daughter gives me on any topic.  Naaaah, she’s a good kid, but don’t leave the chocolate chips out of the muffins and cake.  

I started to get the looks when I admitted that I did not add chocolate chips to this coffee cake.  Lucky for me, I DID add an entire bag of mini peanut butter cups to the cake.  That got some smiles from my girl!  She is definitely my child!

This coffee cake is really just an easy spice cake.  Save a little bit of the dry ingredients to sprinkle on top for a streusel.  After spreading the batter in a pan, sprinkle it with peanut butter cups and the streusel.  Go ahead and cut the peanut butter cup minis in half.  It makes them go a little bit farther, and the peanut butter melts into the cake as it bakes.

Any day that you can call peanut butter cups breakfast is going to an awesome day!

What have we learned today?
1.  Don’t mess with teenage girls and their chocolate chips.
2.  Coffee cake made with peanut butter cups is an awesome breakfast.

I think you need to add peanut butter cups to your shopping list right away :-)

Peanut Butter Cup Coffee Cake - an easy spice crumble cake with peanut butter cups baked on top

Stay up to date on all the BruCrew baking here:
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Peanut Butter Cup Coffee Cake

Prep Time: 15 minutes

Yield: 24 pieces of cake

Peanut Butter Cup Coffee Cake

A homemade spice cake topped with peanut butter cups and a crumb topping is a delicious way to start the day.

Ingredients

2 1/2 cups flour
3/4 cup sugar
3/4 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup oil
1 egg
1 cup butter milk
1 bag Reese's Minis, halved (8 ounce bag)

Instructions

  1. Combine the flour, sugar, brown sugar, cinnamon, nutmeg, and salt. Remove 1/2 cup for topping.
  2. Add the baking soda, oil, egg, and butter milk and stir until combined.
  3. Spread in a greased 9x13 pan. Sprinkle with the peanut butter cups and reserved topping mixture. Bake at 350 degrees for 30-35 minutes. Remove from the oven and cool. Serve warm. Cut into 24 squares.
http://insidebrucrewlife.com/2014/05/peanut-butter-cup-coffee-cake/

 A few more breakfast recipes that we enjoy around here:

Berry Coffee Cake 1-1

Berry Coffee Cake

Coffee Chocolate Chip Muffins 1

Coffee Chocolate Chip Muffins

Sour Cream Coffee Cake 1

Sour Cream Coffee Cake

Chocolate Peppermint Cupcakes

These Chocolate Peppermint Cupcakes show off an easy homemade chocolate cupcake topped with peppermint frosting and cute little mini York Peppermint Patties.  Cupcakes this good are perfect for any party or picnic at any time of year.

Chocolate Peppermint Cupcakes - homemade dark chocolate cupcakes with a peppermint frosting and candy

I realize that you must think I am bonkers for posting a peppermint recipe as we head into the summer season.

Let me plead my case before you pass dessert judgment upon me!  You see, to me Peppermint Patties get a bad rep of being a winter treat.  Peppermint = a holiday flavor in everyone’s eyes.

I happen to absolutely love eating Peppermint Patties any time of year.  They have that chilly refreshing taste that almost cools you off as you are eating them.  Try freezing the peppermint patties and biting into one on a hot summer day.  Instant chill factor for sure!

Chocolate Peppermint Cupcakes - homemade dark chocolate cupcakes with a peppermint frosting and candy

My second reason for making these cupcakes were these itty bitty Peppermint Patties I found.

A few weeks ago I was at Meijer grabbing a few items…ok, fine a cartload of baking stuff…when I saw this bag of unwrapped mini Peppermint Patties staring at me.  Before I could even blink, two bags of candy jumped right into my cart.  For realsies!  I seriously don’t even remember reaching out and grabbing them.

Mini York Peppermint Patties

After a minute of just staring at these cute candies, I realized that I didn’t need 2 bags.  I know just how long they would last in my possession.

The smart thing to do was put one bag back on the shelf and buy one bag to bake something fun with, but for some reason my hands were frozen to the front of the cart.  Finally after that inner dialogue between the good dessert angel and the bad dessert devil, I slowly removed one bag from the cart.  I’m pretty sure I heard the candy pleading with me to buy it as I walked away.

What?  You don’t hear candy talking to you?  Hhhhmmm…maybe that was just that inner dessert devil talking again.  What??  You don’t hear one of those either???  Ok, maybe I should keep these things to myself more often.  You all are going to start thinking I’m a crazy lady.  What’s that?  You already do???  It’s ok, I can live with that ;-)

Chocolate Peppermint Cupcakes - homemade dark chocolate cupcakes with a peppermint frosting and candy

Now for the fun stuff.  I came home with that bag of candy anxious to start baking.  The first thing that came to mind was this chocolate cupcake.  But then all night long I kept debating whether that seemed too holiday-ish!   Finally I just gave up debating the issue and made cupcakes.

Now if you want to simplify things a little bit, you can use a chocolate box mix.  I usually do too!  BUT…I do have a fantastic homemade chocolate cupcake recipe that I like to break out every once in a while.   You can mix the batter up in almost the same amount of time as a box.  Promise me you will give it a try some time.

Start by sifting all the dry ingredients into one bowl.  I like to use the Hershey’s dark cocoa powder for that rich, deep chocolate taste and look.  You can use regular cocoa if that’s all you have in your cupboard.

Then whisk the oil, eggs, and extract in another bowl.  Alternately add the dry ingredients and the buttermilk and hot water into the egg mixture.  Beat for another minute and you are done.  See how easy that is?  Divide the batter into 24 cupcake liners and bake.

Beat together all the frosting ingredients while the cupcakes are baking.  For this frosting, I used a little bit of peppermint extract.  If you like a much stronger peppermint taste, go ahead and add more.  Just be very careful to not add too much.  Peppermint extract is very strong, and you can over do it quickly if you are not careful.

Then sit down and relax a bit while you wait for them to cool completely.   Or go for a run or better yet, do some house work.  It’s totally up to you how you wait. Just don’t let the mini Peppermint Patties talk you into opening the bag early.  You will wish you had bought two bags!  At least that’s what I hear…

Are you convinced yet that dark chocolate cupcakes with peppermint frosting is totally an all year treat?

Chocolate Peppermint Cupcakes - homemade dark chocolate cupcakes with a peppermint frosting and candy

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Chocolate Peppermint Cupcakes

Prep Time: 20 minutes

Cook Time: 16 minutes

Yield: 24 cupcakes

Chocolate Peppermint Cupcakes

Chocolate cupcakes topped with a peppermint frosting is a delicious way to have dessert.

Ingredients

For the Chocolate Cupcakes
2 1/4 cups flour
1 1/4 cups sugar
1/2 cup dark cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
3 eggs
2 teaspoons vanilla
3/4 cup buttermilk
3/4 cup hot water
For the Peppermint Butter Cream
1/2 cup butter
1/2 cup shortening
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract*
4 cups powdered sugar
2 Tablespoons whipping cream
1/4 cup dark chocolate chips
1/2 teaspoon shortening
24 mini York Peppermint Patties

Instructions

  1. Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
  2. Beat the oil, eggs, and vanilla until light and foamy. Add the dry ingredients alternately with the buttermilk and hot water. Beat until everything is incorporated. Spoon the batter into 24 cupcake liners. Bake at 350 degrees for 16-18 minutes, or until a tester comes out somewhat clean. Let cool completely.
  3. Beat the shortening, butter, and extracts until creamy. Slowly beat in the powdered sugar and whipping cream. Beat another minute until creamy. Use a piping bag and tip to swirl on top of the cupcakes.
  4. Place the chocolate chips and shortening in a microwave safe bowl. Heat for 1 minute. Stir until creamy. Spoon into a ziplock baggie and cut one tip off. Drizzle quickly over the top of the frosting. Top with a mini Peppermint Pattie. Makes 24 cupcakes. Store in a sealed container.

Notes

*If you want a stronger peppermint taste, increase the peppermint extract to 1 teaspoon.

http://insidebrucrewlife.com/2014/05/chocolate-peppermint-cupcakes/

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