Sweet Baked Life

my sweet journey through life…


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Teenage Crush S’mores Overload Cake

As the clock reached 5:11 this morning I officially became the parent of a TEENAGER! So let’s go crazy and celebrate like any normal teen and dig into this S’mores Overload Cake! Where did the 13 years go? Not sure, but way too fast in my mind! I can’t believe my super smart, kind-hearted, fun-loving guy has now jumped into the next stage in his life. Oh no, what are we in for?

S'mores Overload Cake

Now let me think…what will this next phase hold for him? How about cars, girls, friends, not talking to your parents (well, that has already started!), mood swings, socializing, parties, new friends, new adventures, high school, and his first teenage crush, just to name a few. And hopefully as he goes through all of this, he will remember that his mom and dad love him, probably more than he knows. We do keep telling him that we were teenagers once, but that does not seem to make any difference, because we just don’t understand. Ok, I’m sure I had the same attitude, wanted my own space and had all the other feelings that invade your being when you’re a teen. But no matter what, we will always be there for him with open arms and our good listening ears on!

S'mores Overload Cake

So to celebrate this milestone, and to try to be a “cool mom” in his eyes, I’ve made this Teenage Crush S’mores Overload Cake which has everything my new teenager loves — chocolate cake, marshmallows, milk chocolate chips and of course, Rolo candy pieces. Yes, you are right…it has a lot of sugar, a lot of chocolate — the perfect combination for a special birthday for my extra special teen! Go ahead, crush on this!

S'mores Overload Cake

Teenage Crush S’mores Overload Cake

1 (15.25) box chocolate cake mix
1 cup water
1/3 cup oil
3 large eggs
1 (7 oz. jar) marshmallow fluff
1/2 cup unsalted butter, softened
1 cup ground graham crackers
1 cup confectioners sugar
1 teaspoon pure vanilla extract
1 cup mini marshmallows
1 cup milk chocolate chips
1 cup Rolo candy, cut in half

Turn your oven to 350 degrees. Prepare a 9×13-inch pan with non-stick cooking spray and set aside.

In a large bowl, add cake mix, water, oil and eggs and mix using a hand-held mixer on medium speed for 2 minutes. Pour batter into prepared pan and set aside.

In a large bowl of your electric mixer with the paddle attachment, add the marshmallow fluff and butter and beat on high-speed. Slowly add the vanilla extract, then add the graham crackers and sugar until well blended and fluffy. This will take about 2 minutes. Note, the mixture will be thick.

Using a large spoon, evenly place the dollops of the marshmallow filling on top of the chocolate cake batter. Then sprinkle the mini marshmallows, chocolate chips and Rolo candy on top. Bake for 40-45 minutes or until cake is done and the marshmallows are golden (note, it’s ok that the cake is a bit loose in the middle). Remove from the oven and let cool on a wire rack. Cut into squares and serve warm.

S'mores Overload Cake

Happy 13th Birthday my sweet one and only, may this new journey bring you much happiness as this Teenage Crush S’mores Overload Cake does!

xxoo Mama

Sheila

 

(recipe inspired from I Wash You Dry)

 


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Peanut Butter and White Chocolate Blondie Pie

What’s your favorite kind of pie? Can I tempt you with a Peanut Butter and White Chocolate Blondie Pie? It’s fun and delicious and definitely my kinda pie! It has a wonderfully soft buttery base sprinkled with pretty peanut butter eggs and dotted with white chocolate chips! And perfect for any springtime celebration!

Peanut Butter White Chocolate Blondie Pie

Turns out my boys were away this past weekend, and when I ventured to the grocery store to pick up a few things to make for myself, I wandered around until I eventually ended up in the Easter aisle (no surprise there!). I spotted these adorable Spec-tacular Eggs — Peanut Butter M&M’s. Now mind you I have had my fair share of M&M’s whether they’re the plain, peanut, almond or pretzel, but I have never had the peanut butter kind before. And I love peanut butter!

Peanut Butter and White Chocolate Blondie Pie

This was my lucky day. You see I usually don’t bake with peanut butter as they guys don’t like it, but I saw a sweet and rare opportunity! I instantly picked up a bag and decided I would make a special treat that included these yummy morsels. Blondies. These would be great tossed into my basic blondie recipe. And I couldn’t wait to get home to make them! After getting all the ingredients ready, I reached for my baking pan. But at that instant something came over me, instead of baking my blondies in rectangular pan and slicing them into squares, I decided to change things up a bit and turn my blondies into a pie. And I’m so glad I did!Peanut Butter and White Chocolate Blondie Pie Peanut Butter & White Chocolate Blondie Pie

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (9.9 oz) bag M&M Peanut Butter Spec-tacular Eggs candy
1 cup white chocolate chips

Preheat your oven to 350 degrees. Generously spray a 8 or 9-inch glass pie plate with non-stick cooking spray and set aside.

In a medium bowl combine the flour, baking powder and salt and set aside.

Then, in a large bowl of an electric mixer with the paddle attachment, mix the butter and sugars on medium speed until well combined, about 2 minutes.  Add the eggs, one at a time, beating well after each addition then add the vanilla and mix until well combined. With the mixer on low-speed, gradually add the flour mixture and mix until just combined.  Remove bowl from mixer and add the peanut butter candy eggs and white chocolate chips and stir with a spoon until just combined. Pour the mixture into the prepared pie plate and spread evenly with a spatula.

Bake for 30-40 minutes, or until top is golden brown and set.  Cool on a rack before cutting.

Get ready to grab a slice of this Peanut Butter and White Chocolate Blondie Pie and enjoy the sweet tastes of the season!

Sheila


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Honey Vanilla Cupcakes

Spring has sprung…and you know what that means?  Pretty baked things to celebrate the season! So get ready to bite into these scrumptious pastel pink Honey Vanilla Cupcakes.

Honey Vanilla Cupcakes

And don’t you just love this vantage muffin tin?

Well, one of our neighbors is selling their house and they recently had an estate sale. I walked into the garage where they had all of their kitchen things neatly placed when my eyes immediately spotted two worn out and rustic muffin tins. I reached over and plucked them off the table and nonchalantly asked the guy manning the wares the price, “three dollars for both”, he said. SOLD!

I could not beat the price — best purchase in a long time! And don’t they look great next to the pretty pink frosting?

Pretty Honey Cupcakes

I quickly walked back to my house and knew exactly what I was going to make, right then and there! These Honey Vanilla Cupcakes start with a basic box cake mix which is dolled up with almond milk, melted butter and honey and then they’re frosted with a slathering of incredible light pink honey vanilla buttercream frosting.

Top these gems off with some pastel sprinkles and you’ll be set! Set for what, well to celebrate the season of course!

Pretty Honey Cupcakes

Honey Vanilla Cupcakes
(recipe by Sheila | Sweet Baked Life)

Cupcakes
1 box (15.25 oz.) white cake mix
1 cup almond milk
1/3 cup butter melted
3 large eggs
2 tablespoons honey
1 teaspoon pure vanilla extract

Frosting
1 box (16 oz.) confectioners sugar
1 cup unsalted butter, softened
1 tablespoon honey
1 teaspoon pure vanilla extract
2 tablespoons almond milk

Pastel sprinkles, for garnish

Heat your oven to 350 degrees. Line muffin pans with pretty liners and set aside. Note this recipe yields 18-24 cupcakes.

In a large bowl, add all of the ingredients for the cupcake batter. With a hand-held mixer, beat on medium speed for 2 minutes. Pour or spoon batter into prepared muffin pans and bake for about 18-20 minutes. Cool completely on a wire rack before frosting.

For the frosting: in a large bowl of an electric mixer, add sugar butter and honey and beat on high-speed until fluffy, slowly add the vanilla extract and milk. Note, if frosting is too thick add more milk or if too thin add more confectioners sugar. Frost cupcakes and sprinkle with pretty sprinkles.

Pretty Honey Cupcakes

These moist Honey Vanilla Cupcakes are perfect for Easter or any springtime celebration. Here’s to the spring and pretty things!

Sheila

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