Pretty on Pinterest – Yummy Things for St. Patrick’s Day

Pretty on Pinterest is a weekly meme hosted by Simply Stacie and Sassy Mama in LA!  There is a new theme every week and this week’s is ST. PATRICK’S DAY!!!

Source: via Christine on Pinterest

Source: via Gayle on Pinterest

Source: via Wendys on Pinterest

Source: via Elissa on Pinterest

Source: via Anna on Pinterest

Hot Chocolate Cupcakes

2 cups granulated sugar
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 3/4 cups unbleached all-purpose flour
3/4 cup Dutch-process unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup boiling water

Preheat the oven to 350 degrees. Line 24 standard cupcake pans with liners, or coat with non-stick cooking spray. In the large bowl of an electric mixer, stir together the sugar, eggs, milk, oil and vanilla, until blended. Combine the flour, cocoa, baking powder, salt and cinnamon, and gradually add to the sugar mixture, until the mixture begins to come together. Very slowly, add the boiling water, and blend until the mixture is smooth. Ladle or scoop the batter into the cupcake tins, filling ¾ full. Bake the cupcakes for 15 to 18 minutes until a skewer inserted into the center of each one comes out clean. Cool the cupcakes in their pans on wire racks until cooled.

Cinnamon Buttercream Frosting
4 ½ cups confectioner’s sugar
1 cup (2 sticks) unsalted butter at room temperature
1 tablespoon vanilla extract
1 ½ teaspoons ground cinnamon
2 tablespoons milk
Chocolate curls for garnishing cupcakes

In the bowl of an electric mixer, stir the sugar, to aerate it. Add the butter, vanilla, cinnamon and 1 tablespoon milk, and beat on high speed until the frosting is spreading consistency. If the frosting is stiff, add a few more drops of milk, beating after each addition. Frost the cooled cupcakes and garnish with chocolate curls. Makes enough to frost two 9-inch layers or 24 cupcakes.

Black Forest Dump Cake

1 (8 oz) can crushed pineapple
1 (21 oz) can cherry pie filling
1 (18.5 oz) pkg. Devil’s Food Cake Mix
1 C. chopped pecans
1/2 C. butter or margarine melted
whipped topping

Drain pineapple, reserving liquid. Spread pineapple in lightly greased 9×13 pan. Spread pie filling over pineapple. Sprinkle dry cake mix evenly over pie filling. Top with pecans. Combine melted butter with the reserved pineapple juice. Drizzle over mixture in pan. Bake at 350 for 35-40 minutes. Cut into squares. Top with whipped topping.

Earthquake Cake

1 C. coconut
1 C. chopped pecans
1 box German Chocolate Cake Mix
1 (8 oz) pkg. cream cheese
1 lb. powdered sugar
1 stick margarine melted

Grease and flour a 9×13 pan. Spread coconut and pecans on the bottom. Mix cake mix according to package directions. Pour over pecans and coconut.
Melt butter, add cream cheese and powdered sugar. Mix well. Spread over cake. Bake at 350 for 45-50 minutes or until done.

Easy Cheesecake

1 graham cracker pie crust
8 oz. soft cream cheese
1/3 c. sugar
2 tsp. vanilla
1 c. sour cream
8 oz. Cool Whip, slightly thawed

Beat cream cheese until smooth, add sugar and mix well. Add sour cream and vanilla, mix well. Fold in Cool Whip. Spoon into pie crust and chill for 4 hours.

A Different Kind of Cake

Cake Ingredients:
Vegetable oil spray for misting pan
1 package (18.25 oz. plane devil’s food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs

Topping Ingredients:
1 jar (8 oz) caramel topping
1 can (14 oz) sweetened condensed milk
4 Butterfinger candy bars (2.1 oz size), each crushed
1 container (12 oz) frozen whipped topping, thawed
1 package (8 oz) cream cheese, at room temperature

Place a rack in center of oven and preheat to 350. Lightly mist 13×9 inch baking pan with veg. oil spray. Place cake mix, water, oil and eggs in a large mixing bowl and beat on low speed 1 minute. Scrape down sides and beat 2 minutes more at medium speed. Pour batter into prepared pan and bake for 35-38 minutes, until cake springs back and just starts to pull away from side of pan. Immediately poke holes in the top of the cakes with drinking straw or chopstick.

Prepare the topping. Place the caramel topping and sweetened condensed milk in a small bowl and stir to combine. Spoon this mixture over the warm cake so that it can seep down into the holes. Measure out half of the crushed candy bars and sprinkle the pieces over the cake. Place the whipped topping and cream cheese in large mixing bowl and blend with electric mixer on low speed until smooth and combined, 1 minute. Spread the mixture over the top of the candy. Sprinkle the remaining candy pieces on top. Place the pan, uncovered, in the refrigerator to chill the cake for about 20 minutes before cutting it into squares and serving.

Store this cake, covered in waxed paper, in the refrigerator for up to 1 week.

Festive Cheese Cake


2 packages lady fingers
24 ounces cream cheese
1 cup granulated sugar
4 eggs
1 1/2 pints sour cream
1 tablespoon vanilla extract
1 tablespoon almond extract
1 (20 ounce) can cherry pie filling

Preheat oven to 375 degrees F. Line the sides of one 10-inch springform pan with lady fingers then line the bottom with lady fingers, cutting lady fingers, if necessary.

Cream the cream cheese and sugar together. Add the eggs, one at a time, beating after each addition. Stir in the extracts and fold in the sour cream. Pour batter into the prepared pan. Cover tops of lady fingers with foil.

Bake at 375 degrees F for 50 to 60 minutes, until almost set in the middle. Remove cake from oven and let stand for 1/2 hour, then remove sides of pan. Place in the refrigerator for at least 24 hours before serving. Top with fresh/canned fruit/s of your choice