Killer Cupcakes

Okay, so with hubby away, this blog might not see a lot of action for a while. I will try to post what little things I do for myself, but things around here will prolly slow down a lot for a some time.

This one is one hubby and I threw together on the fly just before he left. It's super simple and I almost feel guilty for posting it as a separate post, but when stretching for material to keep this thing going, it'll do.

Remember Killer Cake? These Killer Cupcakes are its offspring.

Here's what you'll need:
1 Devil's Food cake mix (plus whatever ingrediants the box calls for)
1 3.5oz box of instant chocolate pudding
1 can of milk chocolate frosting
1 8oz block of cream cheese
cupcake liners
Sprinkles or decorations as desired

Make the cake mix according to the instructions on the back of the cake mix box, adding in the box of pudding...make sure the batter is mixed really well, then pour into lined cupcake tins. Bake as the box tells you.



While your cupcakes are cooling, put the frosting and cream cheese in a bowl and beat until well blended.

When the cupcakes are completely cool, frost your cupcakes and decorate as you like. We used sprinkles this time.


We took these to his unit's Christmas party, and I'm happy to report that they were eaten way before any of the other store bought deserts were. :D

Still have leftover frosting? Make Graham Cracker Treats!
They'll be eaten up in no time! ^.^

Next time: Brownies of Randomness!

Killer Cake

My husband is in the army and about to deploy. We were told the date on very, very short notice, so instead of the original planned ice cream cake, I asked him what he wanted me to make for him before he left. His answer was Killer Cake. A family recipe my grandmother, Hunni invented.

She made us call her Hunni 'cause she didn't want to be 'old' (she claimed to be 24 until the day she died) and it's spelled the way it is, I'm guessing partially because my Mom likes Winnie The Pooh and partially because Mom likes spelling things weird.

This cake is what EVERYONE in my family and immediate friend circle wants for their birthdays. My mother even wrote a poem about it. I am lucky enough to have learned it by heart (though it's not hard) before she passed on. Though others have tried...

It's called Killer Cake 'cause people used to say it was to die for, and then one day someone requested that killer cake and it stuck. We say the cake has killed at least three people, but I promise none of those people actually died for cake related reasons.

It's pretty simple. All you'll need is:
1 Devil's Food cake mix (plus whatever the mix calls for)
1 container of milk chocolate frosting
1 small (3.5oz) box of chocolate instant pudding mix
1 (8oz) block of cream cheese
Approx 1 container of Cool Whip (it's usually a little less, but really it can change)
And about 1 regular size package of peanut butter M&Ms (optional) [NOTE: I have the bigger bag shown, that's just 'cause I like to have leftovers!]
You don't have to use all brand name products, but it was Hunni's rule that you always should. Plus, I've found over the years that if you use off brand non-dairy whipped topping it melts into the cake and makes everything kinda soggy.

Start off by pouring your cake mix in the bowl and adding whatever the box says. Then add in the pudding.

Oh, and don't forget to preheat your oven according to the instructions on the cake mix like I almost did! How horrible would it be to get to the baking part, only to find your oven is not on yet?

Now that that's taken care of, mix all those ingredients we just put together until there are no more lumps. The batter will taste like pudding...but try not to eat it all before it gets baked. Raw eggs are supposed to be bad for you, aren't they? (Actually, the chances of getting sick from them is very slim.)

Now all you have to do is pour your cake batter into two eight or nine inch round pans and bake it according to the instructions on the cake mix.

Now is a good time to get your M&Ms out. You can also use Oreos, Snickers, or whatever topping you think would go well. Whatever it is, you should follow tradition and smash it with a hammer! Well...unless you use fruit. I actually want to try using strawberries sometime...

Anyway, you really don't need a lot of M&Ms. Just put them in a plastic bag, get out your hammer, and go to town! Be careful not to smash too hard and hurt your counter. If you need to let steam out that bad, go outside and smash your preferred toppings.

...If you manage to break the sidewalk...well, you probably need some anger management classes.

Often, the M&Ms end up just kinda smooshed. All you have to do is pick up the bag and smash it up a bit extra. They usually come apart pretty easily after that. Your end result should look something like this:
Not pretty, I know. But tasty! I never said this would be a pretty cake, I guarantee looks do not matter in this case! Make it and your mouth will not be disappointed.

Your cake should be done soon. Pull it out, do the toothpick test. Clean? Good. Pull them out and take them out of the pans to cool.

Peach thinks it smells good. Too bad it's chocolate. No cake for Peach! I gave her a bone instead. That occupied her while Jerome and I carved the cake. Yep, you read right you have to carve this cake. It's not as hard as it sounds. You see how the top of the cake is rounded?

Well, having a rounded cake just won't do. This is fairly easy to fix, just take a knife and slice off the rounded bits.
Now, this big extra piece of cake can either be eaten right away...which is what Jerome and I shamelessly did, or you can set it aside for later. This cake makes a lot of leftovers, and I'll give you ideas for those later.

Once you have two flat cake halves, get out a spoon and start making what we like to call the moat.

This is done by scraping your spoon around the cake about an inch in, without scooping out the middle. Make sure you do this on the cut side or your cake will probably fall apart at some point or another. Set your scraps aside or eat them. (I saved these ones, you can only eat so much cake at once.) Do this on both sides. Your end result should look similar to this:

Now, get out your Cool Whip and fill in the moat.

That was easy, wasn't it? Next is simple as well. Put your halves together and set them aside for a moment. If you don't plan on frosting it right away, put it in the fridge. This cake will melt if you leave it out for too long.

Now get a medium maxing bowl and plop in the entire container of frosting and the whole block of cream cheese. Yeah, all of it. And get out tour mixer or you'll be sorry...this is definitely not something to be done by hand.

Beat until smooth. (I forgot to take a picture of that...but I'm sure you will be able to tell if it's right or not without it.) And save your frosting can. It makes a good container for leftovers.

Now frost the cake!


Almost done. Remember your M&Ms you smashed to bits earlier? It's time to get those and sprinkle them over the top of your cake. Press them down lightly with the palm of your hand and...

Ta-Daa! You have made yourself a killer cake. You can eat it now, but I find it's better if you leave it in the fridge overnight and have it for your party (or breakfast) the next day.

Mmmm....cake for breakfast! Be careful, though...before you know it your cake will look like this:

Now...I'll bet you're wondering what to do with all the leftover stuff. I'll give you three ideas.

1)Make a second cake. This will usually use all the frosting and Cool Whip (if you had a bigger tub) and any extra M&Ms you might have had...but it doubles your cake scraps.

2) Make Killer Mess. Throw cake scraps, frosting, cool whip and M&Ms into a bowl and mix with your spoon. You can usually make two or three of these with leftovers and still have frosting left. You can also throw in ice cream for that whole birthday party in a bowl experience.

3) Make Hunni's Graham Cracker Treats. All this really is is making frosting sandwiches out of graham crackers. These are best if you can leave them in the fridge a few days to get stale. I know that sounds wrong, but trust me.

That's all I've got for now. I might be making gingerbread cookies next. Not sure yet. If you have requests, leave a comment or drop an email to Mutnik@gmail.com.

Double Chocolate Muffins...of Doom

I know, I know...I said I as going to make ice cream cake. I'm still planning on doing the ice cream cake, I just haven't been to the store yet.

Tonight, while browsing chocolate chip cookie recipes, I found a double chocolate muffin recipe on Now...You're Cooking! I've never used this site before, but it looks like it has some good recipes. I wasn't sleepy, so I decided to do the muffins tonight. Jerome's had a rough couple of nights, why not have him wake up to the complete surprise of chocolate muffins?

Here we go...
Ingredients:

1 3/4 cups flour
3/4 cup granulated sugar
1/2 cup cocoa
2 teaspoons baking powder
1/4 teaspoon baking soda
1 egg, lightly beaten
1 1/4 cups milk
1/2 cup butter, melted
1 teaspoon vanilla
1 package (1 1/3 cups) white chocolate chips

Directions:
Preheat oven to 375 degrees F.
In a large bowl add flour, sugar, cocoa, baking powder and baking soda. Mix well.
In a medium bowl mix the egg, milk, butter and vanilla.
Pour the milk mixture over the dry ingredients, and mix lightly, just enough to moisten.
Set aside about 1/2 cup of white chocolate chips, and mix the rest into the batter.
Spoon into muffin tins that have been greased or lined with paper muffin cups.
Sprinkle reserved white chocolate chips over the tops of the muffins.
Bake for 20 to 25 minutes.


So, I got my stuff into the two different bowls.

Then I noticed SOMEONE peed on the floor by the door! Of course she ran away as soon as I noticed...
So I had to chase her as quietly as I could until I could get her to show her what she did wrong and put her outside for a few minutes while I cleaned up.

After washing my hands, I added my wet to my dry. I'm pretty sure you shouldn't use an electric mixer in this case. It was easy to mix in without one and it does say just to moisten, not until well mixed or anything. Ended up kind of thick, but by no means was it hard to mix.

It might be noted that I used milk chocolate chips instead of white chocolate chips because that's what I had. We also had semi sweet, but I felt the muffins could use the sweetness of the milk chocolate.

I added my chocolate and started looking for my muffin tin. I knew I'd seen it since we moved. I actually thought it was already unpacked...but it wasn't where I thought...so I started poking in the boxes where I knew there was kitchen stuff. I found it shortly, with an array of scary BUGS in it!!!

I let out a short scream and ran upstairs. I did what I had been avoiding doing, I woke up Jerome. He was not happy, but he got up and fixed it...when he saw the pan, he actually said it was okay because those were some freaky bugs.

So, I washed the pan and spooned in my batter and then sprinkled each (rather full) cup thingy with the set aside chocolate chips.

Then I put them in the oven and started to clean up the kitchen. Well, I cleaned the dishes and the counters...Peach cleaned the floor:

The muffins took the whole 25 minutes to cook...and somehow I managed to burn the top chocolate chips. That had never happened to me before.

At first, I was worried...I moved them onto my one and only plattery thing to cool. I made them look pretty, and left them alone, while I finished cleaning. Consider this the before picture:

Finally, I tasted one. It turns out the burnt chocolate chips actually taste a lot like M&Ms! The outside got all crispy and lovely. It was awesome!

Hubby and friends were happy to have them too...I once again woke up to a mostly empty plate. :D

Snickerdoodles!

Last night I couldn't sleep, so I decided to make these snickerdoodles I'd read about on Chickens in the Road. I had been wanting to make them since I first read that post and now I'd finally gotten more sugar.

Snickerdoodles
2 2/3 cups all-purpose flour
1 1/4 cups sugar
1 cup butter, softened
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
2 eggs

2 tablespoons sugar
2 teaspoons ground cinnamon

In a large bowl, measure flour, butter, cream of tartar, baking soda, salt, vanilla, eggs, sugar. Stir till well blended. Shape dough into a ball; cover with plastic wrap. Chill dough for two hours or until easy to handle. Place cinnamon and 2 tablespoons sugar in a small bowl. Shape chilled dough into 1 1/2-inch balls. Roll balls in cinnamon and sugar. Bake at 400-degrees on greased cookie sheets for 8-10 minutes.


I timed it so they would be done right as my husband woke up. What's better than waking up to the smell of fresh baked goods?

I had already gotten through most of the recipe when I thought, "Hey, all the crazy baking I've been doing since we moved might make a nice blog!" So I went and found the camera.

I'd already done all the combining of ingredients and had already chilled my dough...by then, I was forming my dough balls for the first batch. (I only have one cookie sheet, so everything is done in batches.)


The dough was really easy to make and easy to work with. It also tasted awesome, I had to try hard not to eat it while the first batch baked.

I found with our electric oven it took about 10 minutes for each batch.


They turned out well. Yielded about 26 cookies for me in two and a half batches.

I went to go wake up the puppy and the husband.

For the record, puppies are much easier to wake up than husbands. I thought the cookies were good, maybe I would just eat them all and not share if he wouldn't get up. I' not that mean. When he finally did wake up, though, he liked the cookies.

I went to bed after he went to work. Yeah, I was finally sleepy. I was dimly aware that he came home for his mid-morning break with a friend. I guess they really liked the cookies:
Because that's all I found when I woke up.

And that about wraps this up. Since this was the first post, I know it was a little rough around the edges...but I'll work out the kinks as I go. Feel free to comment or email suggestions. ^.^