Lemon Cupcakes 1/14/2019

Betty Crocker Lemon Cake Mix

1 C. water

3/4 C. oil  (instead of 1/2 C.)

4 eggs

2/3 Lg. vanilla dry pudding mix

Preheat oven to 325 degrees.

Mix. Fill paper cups 2/3 full.

Bake for 14 mins.

Top with whipped lemon icing

Using heavy whipping cream, Lemon juice and a little lemon rind?

*Much preferred the whipped lemon icing over the lemon buttercream. More delicate tasting. :)

 

La Tour Eiffel Brownies

No special recipe here, just a little creativity using some bottled icing. My daughter wanted to bake something to use this icing on and so I made some Duncan Hines brownies. FYI- Duncan Hines has the best brownies and cake mixes! Sarah is taking French in high school this year so the Eiffel Tower was a logical design choice. :) Who knew brownies would make such a great artist canvas, right?

Banana Bread

From Taste of Home Cookbook

1/4 c. butter, softened (I'd say 1/3 c.)
3/4 c. sugar
2 eggs
3/4 c. mashed ripe bananas (about 2 medium)
1/2 c. sour cream
2 1/4 c. all-purpose flour
1 t. ground cinnamon
(dash of ground cloves)
3/4 t. baking soda
1/2 t. salt
1/2 c. chopped walnuts (optional)

Variation:
Fold in 1 c. semi-sweet chocolate chips (or vanilla or white chips)

1) In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

2) Stir in bananas and sour cream. Combine the flour, cinnamon, baking soda and salt. Stir into banana mixture just until moistened. Fold in nuts.

3) Transfer to a greased 8x4x2 inch loaf pan. Bake at 350 degrees for 1 hour or until a toothpick is inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Decadent Chocolate Bundt Cake

1 Duncan Hines Devil's Food Cake Mix, prepare according to directions

Stir in:
1 chocolate pudding cup

Pour into greased and floured Bundt Cake pan. Bake according to directions.

Cool in pan for 10 minutes and transfer to wire rack. When cool, transfer to plate.

Spoon ganache over the top and garnish around base with fresh raspberries.


Ganache:
1 c. semi-sweet chocolate chips
2/3 c. heavy whipping cream

Stir over medium low heat until chocolate chips are melted and sauce is blended together.
(Great ice cream topping!)