Hawaiian Volcano Birthday Cake

When my sister asked me to create an erupting volcano cake for my niece's birthday, I didn't even know where to start.  I ended up googling it, and using a dry ice method.  If you ever make a volcano cake, that is the way to go!  I made the cake a little more complicated because I used three different flavors of cake and tried my hand at making fondant.  You can make a much simpler version with one flavor of cake and using frosting for the whole thing.  The cake was a hit, and the kids thought it was the coolest thing ever!

The first step is to make the white texas sheet cake.  Here's your ingredient line-up:

Bring butter and water to a boil in a large saucepan.

Remove the saucepan from heat.  Add flour, sugar, eggs, sour cream, almond extract, salt, and baking soda.  Stir until smooth.

Pour into a foil-lined jelly roll pan.  Bake at 375 F for 20 minutes or until a toothpick comes out clean.

White Texas Sheet Cake 

Ingredients

• 1 cup butter
• 1 cup water
• 2 cups all-purpose flour
• 2 cups white sugar
• 2 eggs
• 1/2 cup sour cream
• 1 teaspoon almond extract
• 1/2 teaspoon salt
• 1 teaspoon baking soda

Directions

In a large saucepan, bring 1 cup butter or margarine and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10 x 15 x 1 inch baking pan.

Bake at 375 degrees F (190 degrees C) for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.

Source: allrecipes.com, Diane Kester

The next step is to make the chocolate sheet cake.  Here is the ingredients needed:

In a large mixing bowl, combine two cups of flour, two cups of sugar, and 1/4 teaspoon of salt.

Melt two sticks of butter in a saucepan.  After the butter is melted, add four heaping tablespoons of cocoa powder. 

While the heat is still on, add one cup of boiling water to the chocolate mixture.  Allow it to bubble for 30 seconds and then turn off the heat.

Add the chocolate mixture to the dry ingredients.  Stir together slightly to cool the chocolate mixture.

In a separate bowl mix buttermilk, eggs, vanilla, and baking soda.

Add the buttermilk mixture to the chocolate mixture.

Here is what the batter should look like.

Pour into a foil-lined jelly roll pan and bake at 350 F for 20 minutes or until toothpick comes out clean.

The Best Chocolate Sheet Cake. Ever.

Ingredients

• 2 cups Flour
• 2 cups Sugar
• ¼ teaspoons Salt
• 4 Tablespoons (heaping) Cocoa
• 2 sticks Butter
• 1 cup Boiling Water
• ½ cups Buttermilk
• 2 whole Beaten Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.

Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

Source: Pioneer Woman Cooks

Here is the ingredients you will need for the triple chocolate cake.

In a stand mixer, add the cake mix, eggs, oil, water, sour cream, pudding mix, and chocolate chips.  Beat until well combined, about two minutes.

Pour into two greased and floured 9 inch cake pans.  Bake at 350 F for 30-35 minutes.

The Ultimate Chocolate Cake
1 box Pillsbury Devils Food Cake Mix
4 large eggs
1/2 Cup canola oil
1/2 Cup water
8 oz sour cream
1 small box instant chocolate pudding mix
1 bag mini or regular chocolate chips

Preheat oven to 350 degrees F.  In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips.  Beat until well combined, about 1 1/2 minutes.  Will be thick.  Pour evenly into 2 well greased 9 inch cake pans.  Bake for 30-35 minutes or until toothpick comes out clean from center of cakes.  Let cool completely.

Source: Picky Palate, The Ultimate Chocolate Layered Reese's Peanut Butter Cup Birthday Cake

While the cakes are baking, make the frosting.  Here's what you will need for one batch.  I had to quadruple it for the cake.

In a stand mixer, beat 2 1/2 cups of butter on medium-high speed until smooth.

Sift 2 1/2 cups of powdered sugar. 

Add the powdered sugar to the butter mixture.  Beat on low speed until the sugar is moistened.

Add the vanilla and heavy cream.  Beat until incorporated.  Increase the speed to medium-high and beat until light and fluffy, about four minutes.

Easy Vanilla Buttercream

Ingredients:

20 tbsp. (2 ½ sticks) unsalted butter, softened

2 ½ cups confectioners’ sugar, sifted

1/8 tsp. salt

2 tsp. vanilla extract

2 tbsp. heavy cream  

Directions:

In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.  Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.  Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds.  Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds.  Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.  

Source: Annie's Eats, originally from Cooks Illustrated, April 2007

After the cakes have cooled, cut each of the sheet cakes in half.  Place a chocolate half beside a vanilla half and slather on some frosting.  Place the chocolate half on top of the other chocolate, and do the same with the vanilla.

Frost the entire cake.  Then cut both of the nine inch cake in half horizontally.  Place one of the round layers on top of the chocolate and vanilla cake.

Continue to stack each of the cakes on top of each other with a layer of frosting in between for the volcano.  Then take a tall shot glass and push it down the middle of the volcano.

Carve the cake into a cone-like shape around the shot glass.

The next step is to make the marshmallow fondant.  Grease a microwavable bowl with shortening.

Add a 16 oz. bag of marshmallows to the bowl and two tablespoons of water.  Microwave for 60 seconds or until the marshmallows have melted.

While the marshmallows are in the microwave, grease the bowl of a stand mixer with shortening.

Add the powdered sugar to the mixing bowl.  Make a well in the center, and then pour the marshmallow mixture into the well of the powdered sugar.

Mix on low speed until fully incorporated.  Add extra powdered sugar if fondant is too sticky.  Turn the fondant out onto plastic wrap, and let rest for 2-3 hours.  Food coloring can be added by kneading it into the dough.  Then shape or roll out the fondant to your liking.  At this point, I colored the fondant, rolled it out, and shaped it around the volcano.  Then I formed sea creatures for the ocean and beach on the cake.  I thought the fondant would be intimidating, but it is just like play-dough!

Marshmallow Fondant

Ingredients:
Vegetable shortening, for greasing bowls
16 oz. bag plain marshmallows, regular sized (I used jumbo and they worked fine as well)
2 tbsp. water
1-2 tsp. clear flavoring (I used vanilla extract)
2 lbs. confectioners’ sugar, divided
Pinch of salt
Directions:
Using the shortening, grease a large microwave-safe bowl, the bowl of the stand mixer, a spoon/spatula (or two), and the dough hook.
Add the marshmallows and water to the prepared microwave-safe bowl and microwave for 60 seconds.  Stir with the greased spatula/spoon.  If not all the marshmallows have melted, microwave for 30 more seconds.  Stir in the flavoring.
Reserve 1 cup of the confectioners’ sugar and add the rest to the bowl of the stand mixer, along with the salt. Create a well in the center.  Pour the marshmallow mixture into the well and turn the mixer on to the lowest setting.  When the mixer sounds strained, turn the speed up one setting.  Turn off the mixer once all the sugar has been incorporated.  If the fondant is sticky, add the reserved sugar 1/4 cup at a time until it is no longer sticky.
Turn the fondant out onto a piece of plastic wrap.  Rub a bit of shortening on the outside of the ball.  Wrap tightly with the plastic wrap, place it in a Ziploc bag and let rest for at least 2-3 hours.  Keep the unused portions covered when not in use.  If the fondant becomes stiff, microwave for 20 seconds at a time until it becomes pliable.

Source: Annie's Eats, originally from Confections of a Foodie Bride

I used Nilla wafers for the sand on the beach.

Place the whole package of cookies in a food processor until smooth.

Form the cookie crumbs around half of the cake.

The next step is to color frosting blue.  Make squiggles of frosting to look like the ocean.  Then add the fondant sea creatures.  I also added a little hawaiian girl.  I found a little doll and a hula outfit at Pat Catans.  My mom helped me alter the little outfit to fit the doll.

 

Then I added frosting to the volcano to make it look like hot lava pouring out.

I bought dry ice and we placed it in the shot glass.  Then I added hot water to make it smoke.

Happy 5th birthday, Peytie Katie!

Hawaiian Funfetti Cupcakes

Last weekend was my niece's 5th birthday.  She asked for an erupting volcano cake and some cupcakes.  I have never had so much fun baking in the kitchen!  I turned a basic vanilla cupcake into a funfetti cupcake that baked up with perfect little dome tops.  Then I added a super easy buttercream rainbow frosting, and put some toothpick toys on top.  I was very pleased with how they turned out.  Stay tuned for the volcano cake!

Here's the ingredients you will need:

Cream the butter and sugar until light and fluffy.  Add the eggs one at a time, scraping down the sides after each addition.

Beat in the vanilla and almond extract.

In a separate bowl, whisk the flour, baking powder, and salt.

Alternately add the flour mixture and the milk in three additions.  Start and end with the flour mixture.

Scrape down the sides of the bowl and add the sprinkles.

Evenly fill twelve muffin cups with the batter.  Bake at 350 F for 18-20 minutes.

Here's what the cupcakes look like when they are finished.

My mom bought me this cute cupcake stand to display cupcakes or candy, and it looked great!

Here's the recipe:

Funfetti Cupcakes

Ingredients:

1/2 cup butter, at room temperature

2/3 cup sugar

3 eggs

1 tsp. vanilla extract

1/8 tsp. almond extract

1 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/4 cup milk

1/3 cup rainbow sprinkles

1 recipe vanilla buttercream frosting

Directions:

Preheat the oven to 350°.  Line a muffin tin with 12 paper liners.  Set pan aside.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.  Add the eggs one at a time, scraping down the sides and beating well after each addition.  Beat in the vanilla extract and almond extract.

In a separate bowl, whisk together the flour, baking powder and salt.  With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour mixture.  Scrape down the sides of the bowl.  Add the sprinkles and stir.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and allow to cool in pan 5 minutes.  Transfer cupcakes to a wire rack and allow to cool completely.

Prepare frosting.  Decorate cooled cupcakes as desired.

Source:  The Kitch

Easy Vanilla Buttercream
Ingredients:20 tbsp. (2 ½ sticks) unsalted butter, softened
2 ½ cups confectioners’ sugar, sifted
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream  
Directions: In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.  Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.  Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds.  Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds.  Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.  
Source: The Way the Cookie Crumbles, originally from Cook’s Illustrated, April 2007

*Special Note: If you would like to make rainbow swirl frosting, separate the frosting into four separate bowls.  Make a light blue, light green, yellow, and pink.  Layer the frosting into whatever you are using to pipe the frosting onto the cupcakes.

Chocolate Chip Cookie Stuffed Cinnamon Rolls

I absolutely love chocolate chip cookie dough, and have been discovering new ways of using it besides making plain old chocolate chip cookies.  I discovered a recipe that used it in cinnamon rolls.  I was dying to try this recipe because chocolate chip cookies and cinnamon rolls are two of my favorite foods, but I was unsure if I would like the cinnamon and chocolate combo.  I ended up liking these even more than a regular cinnamon roll!  If you are looking for a seriously kicked up version of a cinnamon roll, here it is!

Start by making your favorite chocolate chip cookie recipe or you can buy some from the store.  Below is my favorite recipe.  I added the baking times in case you would like to try the cookie by itself.

Soft Chocolate Chip Cookies

2 1/4 C. flour
1 tsp. baking soda
3/4 C. packed brown sugar
1/2 C. butter, softened
1/2 C. shortening
1/4 C. sugar
1 package instant vanilla pudding
1 tsp. vanilla
1/8 tsp. almond extract
2 eggs, beaten
2 C. chocolate chips

Preheat oven to 350 F.  Combine flour and baking soda in a bowl.  In the bowl of an electric mixer, beat brown sugar, butter, shortening, pudding mix, vanilla, and almond extract.  Mix until well blended.  Add eggs and mix well. Beat in the flour mixture.  Stir in chocolate chips.  Drop onto cookie sheets and bake 10-12 minutes.

For the cinnamon roll dough, mix the whole milk, sugar, and oil in a saucepan.  Heat until it is very warm, but do not let the mixture boil.  Cool until it has reached room temperature.

Add the active dry yeast to the milk, sugar, oil mixture.  Let sit for one minute, then stir in the yeast.

Add four cups of flour, and mix until a sticky dough forms.

Cover dough with a clean dish towel, and let rise for an hour.

After the dough has risen, add a 1/2 C. of flour, baking soda, baking powder, and salt.  Mix well.

Flour a large workspace on the counter.  Roll out the dough with a rolling pin in a large rectangle.  Brush with melted butter and then sprinkle with cinnamon and sugar.  Drop small balls of your favorite cookie dough onto the cinnamon roll dough.

Starting with the end away from you, roll the dough tightly up towards you.  Slice the rolls to about one and a half inch thickness.

Lay the rolls in the pans, and make sure not to crowd them.  Let rise for another hour. 

Bake at 400 F for 12 to 15 minutes.  Next, make the glaze.  Mix together powdered sugar, vanilla, and heavy cream.  Thin with milk to desired consistency.  Pour over warm cinnamon rolls.

Enjoy for breakfast, a snack, or dessert!

Here is the cinnamon roll and vanilla cream glaze recipe.  I ended up doubling the glaze recipe.

Cinnamon Rolls
makes 4 pans of cinnamon rolls
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 package dry yeast (or 2 1/4 teaspoons)
4 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
melted butter
cinnamon
sugar

Mix the milk, sugar and oil in a large pot. Scald the mixture, then let cool for one hour. When it has cooled (but is still slightly warm), sprinkle the yeast into the milk mixture and let it sit for a minute. Add four cups of flour and mix until a dough forms, then cover and let rise for at least one hour.
After an hour, add the remaining 1/2 cup of flour, baking soda, baking powder, and salt, and mix thoroughly. Flour your workspace and roll the dough with a rolling pin until it’s thin and somewhat rectangular, then brush with melted butter (as much as you want) and generously cover with cinnamon and sugar. Drops balls of your favorite cookie dough all over the cinnamon roll dough, then starting with the end away from you, roll the dough into a line towards you. Slice the rolls about 1 inch thick and lay in greased pans. Let the rolls rise for about one hour.
Bake at 400 degrees for 12-15 minutes.

Source: Pioneer Woman Cooks

Vanilla Cream Glaze
for one pan of cinnamon rolls
1 heaping cup of powdered sugar
1 1/2 teaspoons vanilla extract
1/4 cup heavy cream
2 1/2 tablespoons milk
Add sugar to bowl and stir in heavy cream and vanilla until mixture resembles a thick batter. Add milk one tablespoon at a time, stirring until smooth – about 3-5 full minutes. Mixture may look lumpy at first but just continue to stir and it will come together.
Pour over warm cinnamon rolls.

Source: How Sweet It Is

Mushroom & Swiss Sliders with Spicy Fry Sauce

I am definitely not a burger person at all, but I decided to make these sliders because my husband was begging me for a burger.  I've never actually made any kind of burger before this besides microwaving a Boca Burger...sad, but true.  These sliders are some of the best cheeseburgers I've ever had!  I believe they have changed my opinion on cheeseburgers, and I will certainly be making them again.  Thank you Pioneer Woman!

First, you will make the spicy fry sauce.  Here are your ingredients:

Here's what the sauce should look like after mixing.  Do not add as much cayenne if you are not big on spicy food.  I like spicy food, and it had a kick to it even for me!  Put the sauce in the refrigerator until ready to use.



Here is the ingredient line-up for the sliders:

Next, you will make the mushroom topping.  Throw some butter in the skillet to melt.

Then add the onion and cook until translucent, about five minutes.

Add the mushrooms and wine.



Here is what it should look like after the wine is totally evaporated.



Remove the mushroom mixture and set aside.  Then push an indentation in each hamburger patty, so they won't plump up too much, and place in the same skillet used for the mushroom mixture.  Cook for a few minutes on each side.

When meat is cooked to your liking, top each slider with the mushroom mixture and swiss cheese.

Cover the skillet with a lid and let cheese melt for a couple minutes.



Serve on a warm roll and top with spicy fry sauce....heaven on a plate.



Mushroom and Swiss Sliders with Spicy Fry Sauce

Ingredients

• ⅓ cups Mayonnaise
• 2 Tablespoons Ketchup
• 1 teaspoon Cayenne Pepper (less If You're Sensitive To Spice!)
• 4 Tablespoons Butter
• ½ whole Medium Onion, Finely Diced
• 8 ounces, weight White Mushrooms, Chopped Finely
• ½ cups White Or Red Wine
• 4 dashes Worcestershire Sauce
• Kosher Salt And Freshly Ground Black Pepper
• 2 pounds Ground Beef
• 4 Tablespoons Heavy Whipping Cream
• 4 dashes Worcestershire Sauce
• 1 teaspoon Kosher Salt
• Freshly Ground Black Pepper
• 4 slices Swiss Cheese, Cut Into Four Squares
• 8 whole Dinner (or Slider) Rolls, Split

Preparation Instructions

In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined. Set aside. (This is the spicy fry sauce.)
Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine, Worcestershire, salt and pepper. Cook for several minute over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet.
Mix ground beef, heavy cream, Worcestershire, and salt and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 to 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium-high heat. Add four patties at a time, indented side face up. Cook for 4 minutes, then flip. Spoon generous portion of mushroom mixture on each patty, then top with one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.
Toast halved buns under the oven broiler. Spread generously with spicy fry sauce. Place patties between buns and serve immediately. 

Source:  http://thepioneerwoman.com/cooking/2010/08/mushroom-and-swiss-sliders-with-spicy-fry-sauce/

Butterscotch Oatmeal M&M Cookies

I am on a cookie kick lately!  Earlier this week, I made butterscotch oatmeal M&M cookies.  This is a very chewy cookie with only a hint of butterscotch.  There is certainly a time for fancy schmancy treats, but if you are just looking for something plain and simple or an afternoon snack, this is the cookie for you!  I used my muffin top pan again, but they could be made into plain old drop cookies too. 

I had some funky white and green M&M's in my pantry, so I figured it would be very appropriate with St. Patty's Day coming up!

Butterscotch Oatmeal M&M Cookies

2 sticks softened butter
3/4 Cup granulated sugar
3/4 Cup packed light brown sugar
2 eggs
1 teaspoon vanilla
3 Tablespoons butterscotch ice cream topping
2 Cups all purpose flour
1 1/2 Cups oatmeal, I used Coach’s Oats
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 Cups chocolate chips
1 Cup M&M’s
Preheat oven to 350 degrees F.  In stand mixer beat butter and sugars until well combined.  Beat in eggs,  vanilla and butterscotch topping until well combined.
In large bowl mix the flour, oats, baking soda and salt.  Slowly add to wet ingredients along with the chocolate chips until just combined.
Scoop about 1/4 Cup dough into muffin top pans that have been sprayed with cooking spray.  Flatten with palm of your hand then top with 5-7 M&M’s per cookie.  Bake for 11-13 minutes or until cooked through and golden around edges.  Remove from oven and loosen edges of cookies while warm so they will be easy to remove.  Let cool for 5 minutes then transfer to a cooling rack.
24 Large cookies

Source: Picky Palate