I used a pumpkin cake and butter cream frosting recipe for this and a set of exotic matchbox cars for Owen's 2nd birthday.
2 baked 9" round cakes
3 cups white icing
1-2 cups finely crushed chocolate cookie crumbs
1-2 cups green sprinkles
White Good & Plenty candies
Checkered paper or ribbon
2 toothpicks and tape
New toy cars, washed with soap & water
Cut a small semicircular notch from one cake then position the cakes so that they resemble a figure 8. Ice with frosting. Place a small bowl in the center of each cake and sprinkle cookie crumbs around it. Remove bowls then fill inner circle with green sprinkles and press remaining sprinkles into the sides of the cakes to resemble grass. Lay white Good & Plenty's as dotted lines along the track. Pipe a white line around the outside of the cake, position flags on toothpicks, glue and decorate with any other candies or icing to make numbers or words in inner circles. Position cars just prior to serving.
Our new favorite thing to do with fresh blueberries, George eats this for breakfast and dessert. It's an excellent quick coffee cake recipe or a wonderful summer dessert.
2 cups and 1 tsp. flour
1 Tbsp. baking powder
1 tsp. salt
16 Tbsp. butter, softened
3/4 c. light brown sugar
1/2 c. sugar
3 large eggs
1 c. whole milk
1/2 c. blueberries, fresh or frozen
Topping:
1/2 c. blueberries, fresh or frozen
1/4 c. sugar
1/2 tsp. cinnamon
Heat oven to 350. Grease and flour 13x9 inch pan. Whisk 2 c. flour, baking powder, and salt together in medium bowl. With mixer, beat butter and sugars on med-high until fluffy, about 2 min. Add eggs, one at a time beating until incorporated. Reduce speed to medium and beat in one third of flour mixture, then half of milk. Beat in remaining flour mix and remaining milk. Toss blueberries with 1 tsp. flour and fold into batter. Spread batter in pan. Scatter other 1/2c. of blueberries across top of batter. Stir sugar and cinnamon together in a bowl and then sprinkle across the top of the batter. Bake 45-50 minutes, less if using a glass pan. Cool 20 minutes before serving.
This recipe makes incredibly delicious shortcakes. Make sure you use organic strawberries and whipping cream if you can- you'll taste a big difference.
4 pints fresh strawberries, hulled and halved
1/4 c. freshly squeezed lemon juice
1/2 c. plus 1/3 c. sugar
4 c. flour
4 1/2 tsp. baking powder
1 1/2 tsp. salt
12 tablespoons butter, chilled and cut into pieces
2 c. plus 4 Tbsp. heavy cream
1 large egg yolk
whipped cream
Macerate the strawberries: Place the berries in a bowl; stir in lemon juice and 1/2 c. sugar. Let stand until very juicy, about one hour.
Meanwhile, in large bowl, whisk together remaining 1/3 c. sugar, flour, baking powder, and salt. Using fork or pastry blender, cut butter into mixture until it resembles coarse meal. Add 2 c. plus 2 Tbsp. cream; mix just until dough comes together. Transfer to lightly floured surface; pat into 1 inch thick square. Using 2 1/2 or 1 1/2 inch round cookie cutter, cut 9 or 25 small rounds. Transfer to parchment lined baking sheet. Cover. Refridgerate 20 minutes or overnight.
Preheat oven to 400. Remove rounds from refrigerator. Whisk together remaining 2 Tbsp. cream with egg yolk. Brush tops with egg wash. Bake until golden brown, 12-15 minutes for small cakes, 15-18 minutes for larger cakes. Cool slightly, about 15 minutes before slicing. Place bottom halves on serving plate. Add dollop of whipped cream and strawberries with juice, top with matching half of cake.
I've been making these for years and they always turn out as long as you completely cool the brownies before spreading the creme de menthe and then agan before spreading the chocolate coating.
1 c. sugar
1/2 c. butter
4 eggs
1 c. flour
1 1/2 c. chocolate syrup
2 c. powdered sugar
1/2 c. butter
2 Tbsp. Creme de menthe
6 Tbsp. butter
1c. semisweet chocolate chips
Preheat oven to 350. Grease 9x13 pan. In large bowl, cream sugar and 1/2 c. butter. Beat in eggs one at a time, then stir in syrup. Stir in flour until blended. Spread in pan. Bake 25-30 min. In small bowl beat powdered sugar, creme de menthe and 1/2 c. butter until smooth. Spread evenly over COOLED brownies. Chill until set. In double broiler, melt 6 Tbsp. butter and chocolate chips. Stir often until smooth. Cool slightly, then spread over mint layer. Cover and chill 1 hour before cutting.
These are two versions of my favorite all purpose butter frosting. Great for cakes, cookies and eating off the spoon.
Vanilla Butter
1/3 c. butter
3 c. confectioner's sugar
1 1/2 tsp. vanilla
2 tbsp. milk
Chocolate Butter
1/2 c. butter
2 oz. melted unsweetened chocolate
2 c. confectioner's sugar
1/2 tsp. vanilla
2 Tbsp. milk
Blend butter & sugar (and chocolate). Add vanilla. Add milk gradually, adjusting for desired consistency.
These bars are also a favorite of our old housemate Ken and usually dissapeared in short order.
1 can (20 oz.) crushed pineapple
1/2 c. butter
2 c. flour
2 tsp. cornstarch
1 egg
1 c. walnuts, chopped
1 1/2 c. b. sugar
1 8 oz. package cream cheese, softened
1 can condensed milk
Drain pineapple. Reserve juice. Measure 1/2 c. pineapple and set aside. Combine juice, remaining pineapple and cornstarch in pan. Cook, stirring, until it boils and thickens. In a seperate bowl, combine flour, sugar and butter. Beat until crumbled. Stir in nuts. Press into bottom of 13x9 pan. Bake at 350 15 min. Beat cream cheese until fluffy. Gradually add milk, beating until smooth. Add egg and reserved 1/2 c. pineapple. Mix well. Pour over cooled crust. Bake 20-25 min. more. Cut into bars when warm.
** You can serve this accompanied with whipped topping, but we prefer a large scoop of Breyer's vanilla ice cream on top. Chop nuts very finely. The bottom will be very crunchy but will soften when warmed. **