Pina Colada Cake

This cake is one of my favorite desserts.  Pouring a syrup onto the cake while it’s still hot ensures that it’s super moist and oh-so-good.

Pina Colada Cake


1 8oz can crushed pineapple, drained

1/2 cup maraschino cherries, cut in half

1 box yellow cake mix

½ cup cream of coconut

½ cup sour cream


1/3 cup canola oil

1/3 cup water



1/4 cup sugar

¼ cup water

¼ cup light rum


3 oz pkg cream cheese, softened

¼ cup cream of coconut


Preheat oven to 350 degrees.  Grease and flour a 12-cup Bundt pan.

Cake:  Spoon drained pineapple evenly into the bottom of the prepared Bundt pan. Lay the cherries evenly spaced on top of the pineapple.  In large mixer bowl, combine remaining cake ingredients.  Blend on low speed until mixed, then beat on medium for 3 minutes.  Pour into pan and bake approximately 50 minutes, or until a toothpick inserted in center of cake comes out clean.


Syrup:  While cake is baking, combine water and sugar in a small saucepan and boil for 2 minutes.  Stir in the rum and boil one minute longer.  Remove from heat and allow to cool.

Remove cake from oven when done and, using a fork, immediately prick deep holes into the cake at 1 inch intervals.  Slowly pour on rum syrup.  Let cool on wire rack for 30 mins.

Turn out onto wire rack to cool completely.


Glaze:  In a small bowl, gradually beat cream of coconut into softened cream cheese until smooth.  Spoon over cooled cake.



The Ultimate Chocolate Cake

I love chocolate cake.  It may be my all time favorite dessert, and I LOVE dessert.  I made many a cake until I was happy with this recipe.  It’s consistently moist and ultra chocolately (is that a word??).  Anyway, it’s a great cake and the reason rarely make cake from a box anymore.  It’s really not difficult at all, perhaps a little more time consuming but well worth it.  Try it and see if you don’t agree.

 The Ultimate Chocolate Cake

1 cup butter, plus extra to grease the pan

2 cups all purpose flour

2 cups sugar

1 ½ teaspoons baking soda

1 cup unsweetened cocoa powder

½ cup buttermilk

2 eggs

1 teaspoon vanilla


Preheat oven to 350 degrees.

 Lightly grease a 9×13 inch pan with butter.  Combine butter, cocoa, and 1 cup water in small saucepan and stirring over medium heat, turn it off as soon as it comes to a boil. Make sure all the cocoa is dissolved.  Allow to cool for at least 10 minutes.  Combine the flour, sugar, and baking soda in the bowl of a stand mixer (or large bowl if using a hand mixer).

Pour the cocoa mixture into the flour mixture, along with the buttermilk, eggs, and vanilla and beat for 3 minutes.  Pour into prepared pan and bake until firm and a toothpick inserted in the center comes out clean, approximately 30-40 minutes.  Let cool on a rack for 10 minutes before turning out of pan onto the rack. Allow to cool completely before frosting. 


Super Sugar Cookies

Halloween Sugar Cookies

Super Sugar Cookies
2 cups unbleached flour
1/2 teaspoon salt
3/4 cups unsalted butter, softened
3/4 cups sugar
1 egg
1 teaspoon vanilla
Icing from recipe below
colored sugar, sprinkles or gel to color icing
Preheat oven to 325 degrees F.
In a small bowl, combine the flour and salt and stir together.
In a larger mixing bowl, cream the butter and sugar together until well blended.  Add the egg and vanilla and beat on medium speed until well mixed.  Lower speed, and scraping down the sides, gradually add the flour mixture until just combined.  Do not overmix.
Gather the dough into a ball, then flatten slightly and wrap in plastic wrap and refrigerate for at least an hour. 
When chilled through, roll the dough out onto a lightly floured surface to a 1/2-inch thickness.  Cut dough into desired shapes with cookie cutters and place on a cookie sheet lined with parchment paper. 
Bake for 12-15 minutes, watching carefully from the 12 minute mark so as not to brown.  Immediately transfer the cookies from the baking sheet to a cooling rack to cool.  Cool completely before decorating with the icing.
Cookie Icing
2 cups powdered sugar
2 tablespoons milk
1 tablespoon light corn syrup
1 teaspoon almond extract
Combine all ingredients in a small bowl and mix until smooth.  Divide into smaller bowls to color different colors with liquid or gel food colorings.  Sprinkle with colored sugar or candies while still wet.  Allow to set before serving. 

The Girls’ Chocolate Chip Cookies

chocolate chip cookies

I call this “The girls’ recipe because it’s one that actually started with them, or one of their friends rather.  Then they just became the cookie makers in the family, which was fine by me!  With so many chocolate chip cookie recipes around, it’s hard to say what makes one better than another… As for me, I like this one the best because it was passed “up” to me for a change!  Grab a glass of milk and sit around the table for some talk with these cookies…you never know the stories you’re going to here with all these girls!
The Girls’ Chocolate Chip Cookies
Preheat oven to 375 degrees F.
3/4 cup butter-flavored Crisco
1 1/4 cup packed brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cup flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup chocolate chips (semi-sweet, milk, mini, YOU choose!)
1 cup nuts, chopped (optional)
Combine the Crisco, brown sugar, milk and vanilla in a mixing bowl; beat at medium speed until well blended. Add egg and beat until well blended.
In another bowl, combine flour, salt and baking soda.  Mix into creamed mixture.  Stir the chocolate chips and nuts in.  Drop by tablespoons onto a baking sheet lined with parchment paper and bake 8- 10 minutes.  Cool 2 minutes before transferring to cooling rack. 

Burnt Butter Brownies by Kori

1 1/4  sticks butter, cut into 1 inch pieces
1 1/4 cup sugar
3/4 cup unsweeteneb cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1/3 cup plus 1 Tbls flour
1 cup walnut or pecan pieces
Position bottom rack in bottom third of oven and preheat to 325degrees.
Line 8×8 inch pan with foil, pressing against sides of pan and leaving 2 inches overhang.  Coat foil with non-stick cooking spray. 
Melt butter in a saucepan over medium heat;  cook until butter stops foaming and brown bits form, stirring often, for about 5 minutes.  Remove from heat and add sugar, cocoa, 2 teaspoons water, vanilla, and salt.  Stir to blend, then let cool for 5 minutes. Add eggs to the warm mixture, one at a time, stirring vigorously to blend.  Add flour and stir to blend, then beat vigorously for 60 strokes. Stir in nuts and pour into prepared pan. 
Bake 25 minutes. Cool in pan on wire rack.  Use foil to lift out when completely cool. 

Brown Sugar Pound Cake w/ Caramel Drizzle

1 1/2 cups butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1  8 ounce bag of toffee bits
1 cup pecans, chopped 
Preheat oven to 325 degrees.  Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.
Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans.
Spoon batter into prepared pan.
Bake 75-85 minutes, or until toothpick comes out clean when inserted in middle.
Remove from oven and let cool in pan 30 mins.
Remove from pan and cool completely on wire rack.
Easy Caramel Drizzle Sauce
1  14 ounce can sweetened condensed milk
1 cup brown sugar, packed
2 tablespoons butter
1/2 teaspoon vanilla extract
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking constantly.
Reduce heat, and simmer for 5 minutes, whisking constantly.
Remove from heat; whisk in butter and vanilla. Drizzle over cake while hot as it will harden a bit as it cools.

Pina Colada Cake

Preheat oven to 350 degrees
Grease and flour a Bundt cake pan
8 oz can crushed pineapple in juice, drained
1 box yellow cake mix
½ cup canned cream of coconut
½ cup sour cream
4 eggs
1/3 cup canola oil
1/3 cup water
¼ cup each sugar, water and light rum
¼  cup cream of coconut
1 3oz package cream cheese
Cake:  Spoon drained pineapple over the bottom of the bundt pan.  Mix the remaining cake ingredients in a large mixing bowl and beat on medium speed for 2 minutes.  Put into pan and bake for 55 minutes, or until toothpick comes out clean.
Syrup:  While cake bakes, combine sugar and water in small saucepan and boil for 2 minutes;  stir in the rum and boil one minute more.  Remove from heat and all to cool.
When cake is done, remove from oven and immediately prick with a fork at 1-inch intervals all around.  Slowly pour syrup all over cake, allowing to run into fork holes and around edges of pan.  Let cake cool in pan for 30 minutes, then turn out onto wire rack to cool completely.
Glaze: In a small bowl, gradually beat cream of coconut into cream cheese until smooth and spoon over cooled cake.
This is a favorite at parties!!



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