Caramel Apples

Apples are in full swing right now, and caramel is always amazing.  Need I say more?

Now, I am all about buying pre-packaged caramels and melting them for an easy apple dipping sauce, but if you find yourself needing a home-made version, this one is pretty great.

You can roll these babies in whatever toppings your heart desires, but we opted for mini M&M's, home made granola, coconut, sliced almonds, and drizzled chocolate.

Caramel Apples

Recipe from Our Best Bites

1 lb. dark brown sugar (about 2 cups packed)

2 sticks butter

1 14oz can sweetened condensed milk

2/3 c. dark corn syrup (I used honey)

1/3 c. pure maple syrup

1 1/2 tsp. vanilla extract

1 tsp. molasses

1/4 tsp. salt

Apples (covers at least 12)

popscicle sticks

assorted toppings of choice

Thoroughly wash and dry apples.

Place sticks in apples and place in a dish or baking sheet in the fridge to chill.

Prepare toppings in bowls.

To make the caramel, combine the first 8 ingredients in a large nonstick saucepan.

Stir over medium-low heat until sugar dissolves (about 15 minutes), occasionally wiping down the sides of the pan.

Increase heat to medium-high.

Cook caramel at a rolling boil, stirring constantly but slowly, until candy thermometer registers 236 degrees (about 10-15 minutes).

Pour caramel into a deep, skinny bowl, large enough to fit an apple.

Dip chilled apples in caramel mixture, and roll in desired toppings.

Reheat caramel if it becomes too thick to dip.

Chocolate Cake Cookies with Marshmallows

Boxed cake mix cookies like this one are the perfect fix for a quick dessert anytime.  These are easily interchangeable to make all kinds of variations.  The original recipe drizzled chocolate over the marshmallow with peppermint candy cane sprinkles for a Christmas version.  I opted for a peanut butter chocolate drizzle.  If I had some peanuts I might have crushed them and added it, but you get the idea.  Let the imagination go on this one.

Chocolate Cake Cookies with Marshmallows

Recipe from Make It & Love It

1 chocolate cake mix (any type)

2 eggs

1/2 c. shortening or butter

large marshmallows

toppings/drizzling chocolate of choice

Beat cake mix, eggs and shortening in a large bowl until well blended.

Scoop dough onto prepared baking sheet (makes 24 cookies).

Bake at 350 degrees for 10 minutes.

While baking, cut marshmallows in half with scissors.

When cookies are done, place a marshmallow half on each piece.

Place back into the oven for 2 minutes to toast and help secure the marshmallow to the cookie.

Cool completely, and top with melted chocolate or other toppings of choice.

Makes 24 cookies.

Christmas Balls

This is basically a smore (with lots of additional goodies) that has been squished together to form a ball, and for whatever reason it is one of those rare delights that is only made at Christmas time... at least in my family.

This is a great addition to your plethora of holiday treats, even if it is too late for Christmas Day.

Christmas Balls

Recipe from Sandy Bishop

1 lb. mini marshmallows

2 1/2 c. chopped nuts

2 1/2 c. coconut

1 pkg. chocolate chips

1 can sweetened condensed milk

2 1/2 c. chopped dates

2 1/2 c. graham cracker crumbs

Pour all ingredients except graham cracker crumbs into a large bowl.

Wet your hands and mix thoroughly.

Roll into small balls and then roll each ball in crumbs, coating the outside (be sure and keep your hands wet through the process).

Store in an airtight container.

These will store for quiet some time - the longer they sit, the better they are!

Sugar Cookie Candy Cane Cookies

These festive cookies are a great addition to your Christmas treat arsenal.  The lack of frosting makes this a lighter alternative, which we love, but you'll still get a punch of peppermint flavor from the actual cookie and candies sprinkled on top.

You can use whatever sugar cookie recipe you like the best, including store bought, but I love the one included here.

Sugar Cookie Candy Cane Cookies

Recipe idea from Country Living

2/3 c. butter, softened

1 c. sugar

2 eggs

1 tsp. baking soda

1/4 c. milk

1 tsp. peppermint extract

1/4 tsp. salt

4 c. flour

pink food coloring

crushed candy canes

Cream butter and sugar.

Add eggs and mix between each.

Dissolve baking soda in the milk and add to the creamed mixture.

Add peppermint.

Slowly add flour and salt while mixing.

Divide dough into 2 equal halves.  

Set one half aside and return remaining half to the mixer.

Add 5 drops of food coloring and mix to combine - you may need more or less depending on desired color.

Place dough balls in a bowl and cover.

Chill for 2 hours in the refrigerator.

Remove from fridge and knead each half individually until dough softens.

Form several 1-2" balls from both colors.

Take individual balls and roll them out into long ropes of equal length.

Take one rope of each color and twist them together.

Wrap one end over to make a candy cane shape.

Place cookies on a greased baking sheet.

Bake at 350 for 8-10 minutes, until just browned on the bottom.

While still hot, sprinkle crushed candy cane pieces on cookies and press down lightly to indent.

Pretzel Buttons

These cute mini treats are easy to make, taste scrumptious, and are cute and festive.  You can swap out the colors of M&M's to make them more appropriate for any holiday; pink and red for Valentines day, pastels for Easter, red and blue for the 4th of July, or use chocolate kisses with orange candies for Halloween.

Pretzel Buttons

Recipe from g*rated

Square Pretzels

Hershey's Hugs (or Kisses)

M&M's

Line a baking sheet with a silpat mat and line the sheet with pretzels.

Place a Hershey's on top of each pretzel.

Bake for 4-5 minutes at 200 degrees to soften the chocolate - they should look shiny and soft, but still hold their shape.  You do not want them to melt, so watch closely.

Press one M&M in the center of each hug, pressing down to spread out the chocolate.

Allow to cool completely before serving.

White Chocolate Popcorn

This delightful popcorn treat is absolutely easy and always tastes amazing.  The only thing of import here is the ratio of chocolate to popcorn; everything else that deems this a recipe can be thrown out the window. 

You can flavor the chocolate or add whatever color sprinkles you would like - I made this particular batch for a baby shower so I sprinkled some pink on there for fun.

Mini M&M's and colored sprinkles have also been a hit at our house:

White Chocolate Popcorn
Recipe from Eat Good 4 Life

1 c. pop corn kernels

20 oz white chocolate (baking bars, chips, etc.)

food coloring or sprinkles of choice

Pop corn into a large bowl.

Sift through to remove all un-popped kernels and discard.

In a double broiler, place chocolate pieces under boiling water and stir occasionally until completely melted and smooth.

Add food coloring to chocolate (if adding), and stir to combine.

Pour warm chocolate over popped corn and stir immediately to evenly coat.

Lay popcorn out to dry on cookie sheets or waxed paper.

Sprinkle with sprinkles (if adding) while chocolate is still wet.

Allow to dry completely.

Break up and store in an airtight container.

Lemon Custard Cake

Another great option for summertime treats, this lemon custard cake it great alone, with just a sprinkling of powdered sugar, or topped with juicy berries (my personal preference).

Do not be alarmed by the runny consistency of the batter - that is exactly how it is supposed to be.   The cake firms up quite a bit once cooked and cooled.

Lemon Custard Cake

Recipe from Give Recipe

4 eggs, room temperature

1 tsp. vanilla

1 c. sugar

1/2 c. butter (1 cube)

3/4 c. flour

2 c. milk, lukewarm

2 tsp. finely grated lemon zest (1 Tbsp. lemonaide powder)

Separate egg whites and egg yolks.

Beat whites in a bowl until stiff and put aside.

Whisk egg yolks, vanilla and sugar until creamy.

Add melted butter and mix for half a minute.

Add the flour and mix with a spatula until well incorporated.

Continue beating as you add the milk gradually.

Gently fold in the egg white, one third at a time.

Fold in the grated lemon zest.

Pour very runny batter into a greased 8x11" baking dish.

Bake at 320 degrees for 60 minutes.

Let cool.

Dust with powdered sugar or top with fresh fruit.  I ended up putting mine face down on a platter first, but you can't really go wrong here.

Strawberry Yogurt Cake

Strawberries are officially in season (as far as my backyard garden is concerned), and this is the perfect summer treat to take to parties and potlucks.

Strawberry Yogurt Cake

Recipe from A Spicy Perspective

1 c. butter, softened

2 c. sugar

3 large eggs

3 Tbsp. lemon juice, divided

zest of 1 lemon (or use a lemon substitute)

2 1/2 c. flour, divided

1/2 tsp. baking soda

1/2 tsp. salt

8 oz. plain or vanilla Greek yogurt

12 oz. fresh strawberries, diced

1 c. powdered sugar

Sift together 2 1/4 c. flour, baking soda and salt.

Min in the lemon zest and set aside.

Cream together the butter and sugar until light and fluffly.

Beat in the eggs, one and a time.

Add 1 Tbsp. lemon juice.

Alternate adding the flour and yogurt mixture, mixing after each addition, just until incorporated.

Toss strawberries with the remaining 1/4 c. flour.

Gently fold into batter.

Preheat oven to 375 degrees.

Grease and flour a 10" bundt cake pan, and pour in the batter.

Place in the oven, and reduce the temperature to 325 degrees.

Bake for 60 minutes, or until a toothpick comes out clean.

Remove from oven and allow to cool at least 20 minutes in the pan, then turn onto a wire rack to cool completely.

Once cooled, whisk together remaining 2 Tbsp. of lemon juice and the powdered sugar.

Drizzle over the top of the cake.

Dutch Oven Cobbler

As summer approaches, I thought I'd share one of my all time favorite dutch oven desserts: COBBLER.

This recipe is SO EASY, making it perfect for camping or backyard BBQ's.  Fill with whatever fruit you desire (peaches and raspberries below), top with a sprinkling of cake mix, butter, and sprite.  Delicious!  The best part about this recipe is that you can't really mess it up.  Don't worry so much about proportions and measuring; just dump it in and put the lid on.  You wont be disappointed!

Dutch Oven Cobbler

Recipe from Sandy Bishop

6-8 c. chopped fruit of choice (I almost always use 2 quarts of bottled peaches)

1 boxed cake mix; white, yellow, chocolate, whatever you prefer.

1/4 c. butter

1 can sprite or 7-up

In a 12" dutch oven, layer the bottom with fruit (drained, if using canned).

Open a boxed cake mix and sprinkle the contents over the fruit (do not make the cake as directed, just use the powder in the mix).

Cut thin strips of butter and layer pieces over the cake mix.

Carefully pour 1/2 - 1 full can of sprite over everything.  You want it to be moist on the bottom, and dry on the top.

For Briquette cooking: 

10 coals on the bottom

14 coals on the top

Bake for 30-45 minutes, until fruit is bubbling up in places and the cake is browned on the top.

Or you can bake it in a 350 degree oven for 30-45 minutes.

German Chocolate Cookies

These individual german chocolate cake cookies are made from a boxed cake mix, making them super easy yet absolutely delicious.  

German Chocolate Cookies

Cookie recipe from Six Sisters Stuff

Frosting recipe from Sandy Bishop

Cookies:

1 box German Chocolate cake mix

2/3 c. butter (or shortening)

2 eggs

1 tsp. water

Mix all ingredients together until well blended.

Roll into 1" balls and place on a silpat lined cookie sheet.

Bake at 350 degrees for 8-9 minutes.

Let cool.

Frosting:

1 c. sugar

1/4 c. butter

1 c. coconut

1 egg

1/4 c. evaporated milk

1 tsp. vanilla

1 c. chopped nuts (I like walnuts or almonds)

Bring sugar, coconut, evaporated milk, butter and egg to a boil, stirring constantly.

Cook slowly for 3-4 minutes.

Stir in vanilla and nuts.

Cool, and spread on cookies.

Optional:

1/2 c. chocolate chips, melted and drizzled on top of cookies.

Caramel Corn

Some of my most beloved popcorn recipes start with a base of caramel corn.  But then it is baked to a crunchy perfection.  This recipe is that irresistibly sticky, chewy treat best eaten right after it is made.  Preferably still warm.

Caramel Corn

12 c. popped popcorn (about 1/2 c. kernels)

1 c. brown sugar

1/2 c. butter

1/4 c. honey

1/2 tsp. baking soda

1 tsp. vanilla

Pop corn and sift through to remove unpinned kernels.

Chop butter into pieces and add to brown sugar in a microwave safe bowl.

Pour honey over butter and brown sugar.

Microwave for 30 seconds and stir.

Microwave for an additional 2 minutes, and stir.

Microwave 2 minutes more - mixture should be bubbling.

Add vanilla and baking soda and stir to combine (mixture will foam and rise).

Pour over popcorn and stir immediately to coat evenly.

Store in an airtight container.

Peachy Keen Bars

This wonderful summertime dessert has all of the deliciousness of peach cobbler, all squared away into a perfect bar.  If you like peaches, you'll love this recipe.

Peachy Keen Bars

1 pkg dry cake mix (white, yellow, vanilla)

1/3 c. butter, room temperature

2 large eggs, divided

1 quart peaches, cubed

8oz cream cheese, room temperature

1/3 c. sugar

1 tsp. vanilla extract

Preheat oven to 350 degrees.

In a large bowl combine cake mix, butter and 1 egg; mix with fork until crumbly.

Set aside 1 1/2 c. for the topping.

Press remaining crumbs on the bottom of a sprayed 9x13" baking dish.

Bake for 10 minutes.

Meanwhile, in a large bowl combine cream cheese, sugar, 1 egg and vanilla extract; beat with a mixer until creamy.

Drain peaches and spoon onto crust.

Spread cream mixture over peaches.

Sprinkle with reserved crumbs.

Bake an additional 30 minutes.

Chill at least 30 minutes before serving.

Mint Fudge Popcorn

My love affair with popcorn will hopefully be a lifetime endeavor.  This is my latest favorite.

Mint Fudge Popcorn

Recipe modified from Bru Crew

12 c. popped corn, kernels removed

1 package fudge mint cookies, chopped

1 lb. bag mini marshmallows

12 oz. bag white chocolate chips

1/2 c. white chocolate chips

green food coloring

Combine popcorn, cookies and marshmallows in a large bowl.

Melt bag of chips and pour over mixture, stirring to coat evenly.

Spread over waxed paper to cool and harden.

Melt remaining 1/2 c. chips and add green food coloring.

Drizzle over everything.

Once hardened, break into pieces.

Zucchini Cobbler

I get emailed this recipe every year from Taste of Home.  And every year, I read through the 87+ 4 and 5 star reviews and think "those people are crazy".  Zucchini doesn't taste like apples.

Well I had 8 summer squash plants in my garden this year, about 30 people coming over for dinner, and thought "why not?"

And... I was right.  Zucchini doesn't taste like apples.  Everyone who reviewed this recipe saying so has pretty much lost their marbles.

That being said, it was really good.  Warm and gooey, the softened squash took on a fantastic cinnamon flavor, and paired with a little crunch from the topping... it was delicious. 

Zucchini Cobbler

Recipe modified from Taste of Home

8 c. chopped seeded peeled zucchini (I didn't peel mine)

2/3 c. lemon juice

1 c. sugar

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

Crust:

3 c. flour

1 1/2 c. sugar

1 c. cold butter, cubed

1 tsp. ground cinnamon

In a large saucepan, cook and stir zucchini and lemon juice for 15 minutes, or until tender.

Add sugar, cinnamon and nutmeg, and cook an additional minute.

Remove from heat.

For the crust, combine the flour and sugar in a bowl.

Cut in butter until mixture resembles coarse crumbs.

Stir 1/2 c. mixture into zucchini.

Press half of remaining crust into the bottom of a 9x13" baking dish.

Pour zucchini over top.

Crumble remaining crust over zucchini.  

Top with additional cinnamon, if desired.

Bake at 375 for 45-50 minutes, or until golden and bubbly.

Perfect Frosting

What makes this frosting so perfect, you ask?  Answer:  The lack of a sugar rush.

Most frostings are terribly sweet, which when paired with cake, makes things far too rich for our liking.  I love this frosting for several reasons:

it is thickened with flour

it uses granulated sugar, not powdered sugar

it has just the right amount of sweet

its light and fluffy and turns out great every time

This recipe comes from Our Best Bites, and though I love it, they say to use far more than what I actually do.  I find that it easily frosts 24 cupcakes (just like the one pictured below), or a 9x13" cake, usually with more to spare.  If you are one of those "mile high" frosters, you may want to double it.

Perfect Frosting

Recipe from Our Best Bites

3 Tbsp. flour

1/2 c. milk

1/2 c. butter

1/2 c. sugar

1 tsp. vanilla extract, or flavoring of choice

In a small saucepan, whisk together the flour and milk over medium heat.

Whisk continuously until it starts to thicken.

Continue cooking until mixture resembles THICK pudding or paste.

Put mixture in the fridge or freezer and let it cool completely.

Using an electric mixer, beat the butter and sugar until well combined and fluffy, 1-2 minutes.

Add in the thickened milk mixture and vanilla.

Beat to combine, and then scrape down the sides.

Continue beating until mixture comes together and is light and fluffy, about 8 minutes.

Frosting is done when sugar granules are dissolved (rub between fingers to test).

Mandarin Lemon Cake with Pineapple Pudding Whipped Topping

This is the perfect recipe for taking a collection of pre-made packages and creating something that tastes homemade.  Not only does it take a regular boxed cake mix to the next level, it comes together quickly and definitely makes an impression.

Mandarin Lemon Cake with Pineapple Pudding Whipped Topping

1 boxed Lemon cake mix

Ingredients required on cake box

1 can mandarin oranges, drained

20oz. can crushed pineapple, undrained

6oz. package vanilla pudding

8oz. cool whip

1/2 c. coconut

chopped pecans

Prepare cake batter according to package directions.

Gently fold in drained mandarin oranges.

Bake according to package directions.

Mix vanilla pudding with crushed pineapple until blended.

Fold in whipped topping and coconut.

Frost cake and top with chopped pecans.

Keep refrigerated.

Brownie Coconut Chocolate Cream Trifle

This particular recipe has been on my to make list for months.  Months.  But the original recipe was a pie, made in a spring form pan, which I do not have.  It wasn't until I was dusting off my trifle bowl during a kitchen cleaning that it struck me...

And I don't think you can beat a trifle when it comes to presentation.

Especially when it is topped with toasted coconut. 

I am kind of in lust with coconut these days... 

If you DO have a spring form pan and want to make a pie, follow the recipe exactly, just don't cut up the brownie layer first.

Brownie Coconut Chocolate Cream Trifle

Recipe modified from Barefoot and Baking

Brownie:
1/2 c. butter
1 c. sugar
2 eggs
pinch salt
3 Tbsp. cocoa
1/2 tsp. vanilla
1/2 c. + 1 Tbsp. flour

Melt butter in a medium bowl.
Add sugar and eggs and beat together.
Add remaining ingredients and mix.
Pour into a greased 8" cake pan.
Bake for 20-25 minutes, or until a toothpick comes out clean.
Cool slightly, and cut or break up brownies and layer in trifle bowl.

Coconut Cream Filling:
14oz. can coconut milk
1/2 c. cream
3/4 c. whole milk
2 eggs
3/4 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
3/4 c. flaked coconut
1/4 tsp. coconut extract
1/4 tsp. vanilla extract

While brownies are cooking, combine the half and half, coconut milk, eggs, sugar, cornstarch, and salt in a sauce pan.
Cook over medium low stirring constantly until the mixture thickens, about 8-10 minutes.
Once thickened, remove from heat and add extracts and coconut; stir to combine.
Pour over brownie layer.
Place plastic wrap directly on coconut cream layer to keep a film from forming and chill for 2-4 hours, or until completely cold.

Chocolate Mousse:
1/4 c. butter, cut into pieces
2 eggs, separated and at room temperature
1/2 c. whipping cream
1/2 Tbsp. vanilla extract
3/4 c. bittersweet chocolate chips (or 4oz)
1/2 c. sugar
pinch corn starch

Melt butter in a medium bowl over a saucepan of simmering water (do not let bottom of bowl touch water).
In a separate bowl, whisk egg yolks, cream and vanilla.
Once butter is melted, slowly whisk in the yolk mixture.
Continue whisking over simmering water until mixture thickens, like pudding, about 8-10 minutes.
Once thick remove from heat and whisk in chocolate until melted, and set aside.

In a separate bowl, beat egg whites until stiff peaks form.
Add in sugar and cornstarch.
Whisk 1/4 c. of egg white mixture into the chocolate.
Gently fold in remaining egg whites until blended completely.
Pour mousse over cold coconut cream layer, and put back into fridge to cool.

Whipped Cream:
1 c. whipping cream
1/4 c. powdered sugar
1/2 tsp. coconut extract

Beat all ingredients until stiff peaks form.
Layer over chocolate mousse.
Let set in fridge at least 4 hours.

Toasted Coconut:
1 c. coconut

Pour coconut in a single layer on a baking sheet.
Bake at 350 for 5-10 minutes, stirring occasionally, until toasted.
Cool completely.
Add to trifle just before serving.

White Chocolate Cheesecake Trifle with Berries

I've had this trifle recipe pinned for a while.  Raspberry season is in full swing at our house, so I decided to throw this together for the 4th of July.

It was delicious!

White Chocolate Cheesecake Trifle with Berries

Recipe modified from Taste of Home

1 loaf prepared angel food cake

2 c. heavy cream

1 tsp. vanilla

1/4 c. sugar

1 3oz package white chocolate instant pudding mix

8 oz cream cheese

1 1/4 c. milk, divided

3 c. sliced strawberries

3 c. raspberries, divided

4 whole strawberries

Cut angel food cake into 1" cubes.

Beat heavy cream until stiff peaks form, adding vanilla and sugar at the end.

Combine cream cheese and 1/4 c. milk and beat until smooth.

Add remaining 1 c. milk and pudding packet and beat for 1 minute.

Gently fold in half of the whipped cream into the pudding mixture.

Arrange 1/3 of the cake cubes in the bottom of your trifle bowl.

Top with half of the pudding mixture.

Arrange half of the sliced strawberries around the sides and on top of the pudding.

Top with 1 1/4 c. of the raspberries.

Repeat the layers as outlined above: 1/3 cake, remaining pudding, sliced strawberries, raspberries.

Top with remaining cake cubes on the outside edge of the trifle bowl.

Spread remaining whipped cream in the middle.

Arrange remaining berries on top.

Serve immediately, or refrigerate until ready to serve.

Chocolate Mousse Cheesecake Pie

This was my first attempt at making a cheesecake.  Which means this was my #1 choice of all the cheesecake recipes that I have bookmarked to make.

It was rich and divine and mouthwatering and all of those wonderful things that a good cheesecake should be, with 4 layers of yumminess!

Chocolate Mousse Cheesecake Pie

Recipe from Mels Kitchen Cafe

Crust:

24 Oreos, crushed

5 Tbsp. butter, melted

Combine the crushed cookies and melted butter.

Press into a greased 9" pie plate.

Refrigerate until filling is made.

Cheesecake Filling:

8 oz. cream cheese, softened

1/2 c. granulated sugar

1 large egg

1 egg yolk

1 tsp. vanilla

1 c. sour cream

Blend the cream cheese and sugar until smooth.

Add the egg, yolk and vanilla, mixing until combined.

Blend in the sour cream.

Spread filling over the cookie crust and bake at 325 degrees for 40-45 minutes, until edges are set and center is slightly firm.

Cool completely on a wire rack.

Chocolate Mousse:

1 c. heavy cream, divided

2 egg yolks

1/2 c. milk chocolate chips

Heat 1/2 c. cream in a small saucepan until just simmering.

In a small bowl, heat proof bowl, whisk egg yolks.

Whisk a few Tbsp. of heated cream into the egg yolks, continue whisking until completely combined.

Pour egg yolk mixture into the saucepan with remaining cream, whisking constantly, and return saucepan to a medium-low heat.

Cook and whisk constantly, until cream/egg mixture bubbles and thickens 1-2 minutes.

Remove from heat and stir in chocolate chips until melted.

Let mixture cool to room temperature, whisking occasionally to avoid skin forming on top.

When completely cool, beat remaining 1/2 c. cream to stiff peaks and gently fold into chocolate mixture.

Spread mousse over cooled cheesecake pie and refrigerate while making ganache.

Ganache:

1/2 c. semisweet chocolate chips

4 Tbsp. butter

1/4 c. heavy cream

1/2 tsp. vanilla

1 Tbsp. powdered sugar

Combine butter and heavy cream in a saucepan over medium heat until mixture is simmering.

Remove from heat and whisk in chocolate chips, stirring until melted and smooth.

Stir in vanilla and powdered sugar.

Spread ganache over the mousse layer and refrigerate pie until ready to serve, at least 1 hour.

3-2-1 Cake Mix

A completely easy and fool proof quick dessert recipe.  And I mean quick.

Without thinking I apparently told my oldest that he could have cake for dessert.  So not like me.  I had meant to make cupcakes with him, but life happened and it slipped my mind.

  During dinner I remembered, slightly panicked, and then hoped that he would forget all about it.  He usually does.  But not this time.

It was 20 minutes from bedtime, and I was praising Pinterest, yet again, for saving my menu.

I whipped this up in no time (seriously, like 5 minutes total).

I'm pretty sure I won the mom of the day award.

3-2-1 Cake Mix

Recipe from The Hidden Pantry

1 box Angel Food Cake Mix

1 box Cake Mix (any flavor - I chose chocolate)

In a large bowl, thoroughly combine the two cake mixes (just the dry stuff - don't add anything else).

They fit and store perfectly in a quart ziplock bag.

To make each serving:

3 Tbsp. cake mix

2 Tbsp. water

1 minute in microwave

Mix water and cake mix in a pint size jar or mug.

Microwave for 1 minute.

For added mom coolness, drizzle on chocolate syrup or caramel sauce, preferably in the initial of your kiddo's name.

Enjoy!