Pink Zebra Cake

Pink Zebra Cake By Jenn from Cookies, Cupcakes and Cardio

For directions, visit the original site directly

Easy Dessert

Easy as Pie filling cake: (stole it from my sister)
If you need to make a great dessert in a pinch! 

Ingredients: 

4 cups mini-marshmallows 

1 chocolate cake mix, 

1 can cherry pie filling, 

1 large container of Cool Whip 

Directions: 

Pour four cups of mini-marshmallows into a greased 9x13 inch cake pan. 

Prepare chocolate cake mix according to directions on package. 

Pour over marshmallows. 

Spoon cherry pie filling evenly over cake. 

Bake at 350 degrees F for about 50 minutes...or until toothpick inserted comes out clean. 

COOL~ Top with Cool Whip. 

Serves 15. 

Variations:  

peach or strawberry pie filling with vanilla cake mix

apple pie filling with spiced or carrot cake mix.

by Suzen Brimacomb 

(https://www.facebook.com/barjong.singer)

Strawberry Rose with Chocolate Pudding

Ingredients

Pudding

• 4 ounces bittersweet chocolate, melted
• 2 cups whole milk
• 3 tablespoons cornstarch
• 1/2 cup sugar
• 2 tablespoons unsweetened cocoa powder
• Pinch salt
• 2 teaspoons vanilla extract

Topping

• 1 package Driscoll's Strawberries (16 ounces)
• 8 fresh mint leaves

Instructions

Pudding
Melt chocolate. 
Whisk together 1/2 cup milk and cornstarch.
Bring remaining 1 1/2 cups milk, sugar, cocoa and salt just to a simmer over medium heat. 
Stir cornstarch mixture then add to milk mixture in saucepot and bring to a boil, whisking constantly. Cook 1 minute. 
Remove from heat and stir in melted chocolate and vanilla. 
Spoon into glasses. 
Cover surface directly with plastic wrap to prevent skin from forming. 
Chill.

Topping
Before serving, hull 16 strawberries by removing the green calyx. 
Take 4 strawberries and cut the top of the strawberries off. 
These strawberries will be used as the center for the roses. 
For the remaining strawberries slice into 1/8: sections to use for the rose petals.
Begin arranging the sliced strawberries around the pudding making sure the ends of the slices are facing out and extend slightly beyon the rim of the glass. 
After the first circle of strawberries is placed, begin making a second circle of strawberries but position slightly more forward toward the center of the glass. 
Continue with a third layer. 

Once finished add the cut strawberry to the center and garnish with mint leaves. 
Serve immediately.

source: driscolls.com

Rainbow Cake In A Jar

Ingredients

•1 box white cake mix made according to package instructions
•Neon food coloring in pink, yellow, green, turquoise, and purple
•3 one-pint canning jars
•1 can vanilla frosting
•Rainbow sprinkles

 Directions

Preheat oven to 350 degrees. Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside.

Scoop about 1/2 cups of cake batter into five small bowls. It doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another. Tint each bowl of cake batter with the food coloring until very vibrant.

Spoon about 3 tablespoons of the purple batter into the bottom of each jar. Spoon equal amounts of turquoise batter, then green, yellow, and pink.

Place the jars in a shallow baking dish, add about 1/4″ in water in the baking dish.

Place the baking dish in the oven and bake for 30-35 minutes.

Remove jars and allow to cool completely before scooping a small portion from the top of your cake and adding a hefty dollop of vanilla buttercream to the top.

Sprinkle & serve, or cover with a lid and store in the fridge.

Braided Apple Pie Bread

For the Apple Filling

3 medium-size Granny Smith apples
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
2 teaspoons lemon juice

For the Bread

2 1/2 cups bread flour
1/4 cup granulated sugar
1 tablespoon instant yeast
3/4 teaspoon salt
1 cup warm water
2 1/4 teaspoons vegetable oil

For the Glaze
1/3 cup confectioner’s sugar, sifted
5 teaspoons whipping cream
1/2 teaspoon vanilla extract
Pinch of kosher salt
Pinch or 2 of nutmeg


Directions

Preheat the oven to 350 degrees Fahrenheit.

Make the Apple Filling: Peel, core, and slice the apples into thin slices, then cut the slices in half. Toss the apple pieces with the sugar, cinnamon, and lemon juice. Bake the apple filling in an 8-inch square baking pan (or 9-inch pie tin) for 15 minutes. Remove from the oven and set aside. (Note: Do not turn the oven off at this point. You will be using it to bake the finished braid.)

Make the Bread: While the apple filling is baking, begin preparing the bread dough. Mix the dry ingredients together in a large mixing bowl. Add the water and oil and mix the dough for 6 minutes using an electric mixer on medium-high speed.

Spray a smooth clean surface with cooking spray and turn the dough out onto the surface. Knead the dough briefly to give it a smooth surface (this will only take several turns of the dough to accomplish). Spray a rolling pin with cooking spray and roll the dough out into a large rectangle, about 12-inches by 16-inches in size. Lift onto a greased baking sheet.

Using a pizza cutter or sharp knife, cut each side into strips about 1-inch wide down each side, leaving the center third of the dough uncut. Spread the apple filling down the middle third of the dough. Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side. Lightly press ends to seal, and straighten out the braid with your hands, if necessary, to straighten.

Bake the braid in the oven for 25 minutes, or until golden brown. Remove from the oven and let the braid cool for several minutes.

Make the Glaze: Whisk together the glaze ingredients in a small bowl until blended and smooth.

Brush the glaze in a thick coat over the entire surface of the apple braid while it is still cooling. Carefully transfer the braid to a cooling rack set on a baking sheet (to catch drips) to finish cooling and prevent the bottom of the braid from becoming soggy from sitting in any pooling glaze. Slice and serve.

Strawberry Shortcake Bites

Ingredients

• 1 pound strawberries
• 1/2 cup non-fat Greek yogurt
• 1/2 cup reduced fat or nonfat cream cheese
• 1 teaspoon vanilla
• 1 Tablespoon stevia
• Graham cracker crumbs

Directions

1. Wash and dry strawberries.
2. Cut the leafy tops off and discard.
3. Core the strawberries with a small knife and set aside.
4. In a small bowl whip together the Greek yogurt, cram cheese, vanilla, and stevia until smooth.
5. Using a pastry bag or small spoon, fill each cored strawberry with the cream cheese mixture.
6. Place strawberries in refrigerator to set.
7. Take strawberries ou and dip the tops into the Graham cracker crumbs.
8. Place back in the refrigerator until ready to serve.

Valentine Jello Hearts

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Prep time:  20 mins

Total time:  20 mins

Serves: 15

 

Valentines Jello Hearts

Ingredients

• 4 (3oz.) boxes Strawberry Jello
• 2 envelopes Knox Unflavored Gelatin
• 5½ cups boiling water, divided
• 1 can (14oz.) Sweetened Condensed Milk
• ½ cup cold Water

Instructions

1. Spray a 9 x 13 pan with non stick cooking spray.
2. In a large bowl, add the 4 packages of Strawberry Jello.
3. Mix in 4 cups boiling water and stir for about 2 minutes, or until dissolved.
4. Pour into the prepared pan and place in the refrigerator for 2 hours or until firm.
5. In a medium bowl add the ½ cup cold water and sprinkle the gelatin over the top, let stand for 1 minute.
6. Stir in 1½ cups boiling water and sweetened condensed milk, mix well and allow to cool.
7. Remove the firm red jello from the fridge and invert onto a cutting board.
8. Re-spray the same 9 x 13 pan with non stick spray.
9. With a heart cookie cutter, cut hearts out of the jello. Take care to cut them as close together as possible to reduce waste.
10. Arrange the hearts in the pan.
11. Pour milk mixture over the hearts and place in the fridge for 2 hours until firm.
12. Remove and cut into squares.

Source