Click on the link below to watch Paula Dean make one of her famous Gooey Cakes.
Pumpkin Gooey Butter Cakes Videos : Food Network
Family Craft And Bake Stop
Friday, March 25, 2011
Paula Dean Gooey Cake
One of my family members is vacationing in Florida... While celebrating her b-day, she experienced the "joy" of the Paula Dean Gooey Cake (coconut flavor). It must have been good, she couldn't say enough about it! I did some research and found that there are many different flavors of this rich cake. Some of which include Pumpkin, Peanut Butter, Double Chocolate, Coconut Chocolate Chip etc.. etc.. etc..
These cakes can be ordered online, and shipped to your home. The cake mixes can also be bought. I have included the link to find these products. Let me know what you think if you bake up one of these creations!
http://www.foodnetworkstore.com/ProductList.aspx?Ntt=paula+dean+gooey+cake&Ntx=mode%2Bmatchall&Nty=1&N=0&Ntk=All
Pumpkin Gooey Butter Cakes: variations listed at bottom of recipe
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
These cakes can be ordered online, and shipped to your home. The cake mixes can also be bought. I have included the link to find these products. Let me know what you think if you bake up one of these creations!
http://www.foodnetworkstore.com/ProductList.aspx?Ntt=paula+dean+gooey+cake&Ntx=mode%2Bmatchall&Nty=1&N=0&Ntk=All
Pumpkin Gooey Butter Cakes: variations listed at bottom of recipe
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Wednesday, March 23, 2011
Candy Bar Brownies
I had Easter on the brain today! Candy... candy... and more candy! I found two great brownie recipes that use candy bars. Use them for a bake sale, family dessert, or gathering. I would love to know if anyone has made these before, and if they are as good as they look! ENJOY
SNICKER BAR BROWNIES
http://www.ehow.com/how_5072020_make-snickers-bar-brownies.html
Instructions.
Things you'll need:
1 stick of butter, melted
non-stick cooking spray
1 cup granulated sugar
2 large eggs
2 tablespoons water
1/2 teaspoon real vanilla extract
1/2 cup unsweetened cocoa powder
1/8 tsp salt
1/2 teaspoon baking powder
3/4 cup flour
8 fun-size Snickers bars or 4 regular sized Snickers bars.
Blender
Large Mixing Bowl
9x13 cake pan
Preheat oven to 350 degrees F.
Use a 9" x 13" cake pan to make the Snickers Bar Brownies.
Spray pan with non-stick vegetable oil spray.
1. In a large mixing bowl, beat the butter and sugar together. Make sure this mixture is well blended.
2. Add the eggs one at a time to the butter/sugar mixture and beat thoroughly.
3. Stir in two tablespoons of water and 1/2 tsp of real vanilla extract.
4. Add salt and baking powder to the mix. Beat in until blended.
5. Next, add the cocoa and blend in to the mixture.
6. At this point, add the flour and mix gently until just blended together.
7. Put the cold Snickers bars into a blender and pulse on low speed until all the bars have been reduced to a crumbly texture. If you are using larger bars instead of the fun sized bars, cut the bars into three or four pieces before putting in the blender.
8. Remove chopped Snickers Bars from blender and add to mixture in bowl. Blend in gently.
9. Using a spatula, scrape the batter into the prepared pan.
10. Bake for about 30 minutes, until the center is set but still a bit soft. The top will crack a bit. Cool completely before cutting into squares.
Twix Candy Bar Brownies
TWIX CANDY BAR TRIPLE CHOCOLATE BROWNIES
Adapted from: Recipe Girl
http://www.cookingandme.com/2010/11/twix-candy-bar-triple-chocolate.html
Makes 12 large pieces
Ingredients:
1 cup unsalted butter at room temperature
3 oz / 1/2 cup semi-sweet chocolate chips or chopped semi-sweet chocolate
6 oz unsweetened chocolate, chopped
1 tsp instant coffee powder
3 eggs
2 tsp vanilla extract
1 cup granulated sugar (regular white sugar)
1/2 cup + 1 tbsp cups all-purpose flour
1/2 tbsp baking powder
A pinch of salt
2 twix bars (singles) chopped into 1/2" pieces (chill before cutting)
DIRECTIONS:
1. Preheat oven to 350°F / 180C. Grease an 8" brownie / cake pan and set aside.
2. In a pan set over another pan of boiling water, melt both the chocolates and butter together until smooth and glossy. Let cool slightly.
3. In a large bowl, whisk together the eggs, coffee powder, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.
4. In a medium bowl, sift together flour, baking powder, and salt; add to batter. Stir chopped Twix bars into chocolate mixture. Then pour into prepared baking pan and smooth top with a rubber spatula. You can reserve some slices and place on top too.
5. Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not overbake! Let cool completely, then cover tightly and chill overnight. Chilled brownies are easier to cut and they actually taste better the next day.
SNICKER BAR BROWNIES
http://www.ehow.com/how_5072020_make-snickers-bar-brownies.html
Instructions.
Things you'll need:
1 stick of butter, melted
non-stick cooking spray
1 cup granulated sugar
2 large eggs
2 tablespoons water
1/2 teaspoon real vanilla extract
1/2 cup unsweetened cocoa powder
1/8 tsp salt
1/2 teaspoon baking powder
3/4 cup flour
8 fun-size Snickers bars or 4 regular sized Snickers bars.
Blender
Large Mixing Bowl
9x13 cake pan
Preheat oven to 350 degrees F.
Use a 9" x 13" cake pan to make the Snickers Bar Brownies.
Spray pan with non-stick vegetable oil spray.
1. In a large mixing bowl, beat the butter and sugar together. Make sure this mixture is well blended.
2. Add the eggs one at a time to the butter/sugar mixture and beat thoroughly.
3. Stir in two tablespoons of water and 1/2 tsp of real vanilla extract.
4. Add salt and baking powder to the mix. Beat in until blended.
5. Next, add the cocoa and blend in to the mixture.
6. At this point, add the flour and mix gently until just blended together.
7. Put the cold Snickers bars into a blender and pulse on low speed until all the bars have been reduced to a crumbly texture. If you are using larger bars instead of the fun sized bars, cut the bars into three or four pieces before putting in the blender.
8. Remove chopped Snickers Bars from blender and add to mixture in bowl. Blend in gently.
9. Using a spatula, scrape the batter into the prepared pan.
10. Bake for about 30 minutes, until the center is set but still a bit soft. The top will crack a bit. Cool completely before cutting into squares.
Twix Candy Bar Brownies
TWIX CANDY BAR TRIPLE CHOCOLATE BROWNIES
Adapted from: Recipe Girl
http://www.cookingandme.com/2010/11/twix-candy-bar-triple-chocolate.html
Makes 12 large pieces
Ingredients:
1 cup unsalted butter at room temperature
3 oz / 1/2 cup semi-sweet chocolate chips or chopped semi-sweet chocolate
6 oz unsweetened chocolate, chopped
1 tsp instant coffee powder
3 eggs
2 tsp vanilla extract
1 cup granulated sugar (regular white sugar)
1/2 cup + 1 tbsp cups all-purpose flour
1/2 tbsp baking powder
A pinch of salt
2 twix bars (singles) chopped into 1/2" pieces (chill before cutting)
DIRECTIONS:
1. Preheat oven to 350°F / 180C. Grease an 8" brownie / cake pan and set aside.
2. In a pan set over another pan of boiling water, melt both the chocolates and butter together until smooth and glossy. Let cool slightly.
3. In a large bowl, whisk together the eggs, coffee powder, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.
4. In a medium bowl, sift together flour, baking powder, and salt; add to batter. Stir chopped Twix bars into chocolate mixture. Then pour into prepared baking pan and smooth top with a rubber spatula. You can reserve some slices and place on top too.
5. Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not overbake! Let cool completely, then cover tightly and chill overnight. Chilled brownies are easier to cut and they actually taste better the next day.
Monday, March 21, 2011
A.C.Moore coupon- EXP. March 26th, 2011
Here is current A.C.Moore coupon good till March 26th, 2011
http://dealspl.us/acmoore-coupons/232246p
http://dealspl.us/acmoore-coupons/232246p
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