Mini Donut Cake with Marshmallow Nutella Frosting (Rum Chatta Cake)

This is a creation I made not knowing how it would turn out, and I am so glad it did! The cake tastes like a mini donut and the frosting is like a thick glaze. It's the perfect combination of sweetness and richness from the Nutella. 

I always have Betty Crocker Super Moist White Cake mix on hand, I use it a base for most of my cakes and cupcakes. I didn't know what I wanted in my cake so I decided to start with the frosting. I didn't have any cream or enough butter or cream cheese to make a frosting ( our power had been out for four days due to a storm and we lost everything, only replacing necessities ). So my only option was making Seven Minute frosting or a similar style marshmallow frosting. I pulled out my recipe for marshmallow frosting and then remembered I had a jar of marshmallow fluff in my cupboard. Now I just had to decide what to do with it. I looked in my cupboards and found a half jar of Nutella. Perfect! I also knew I had some Rum Chatta ( a delicious creamy cinnamon liquor best served as a single shot ice cold or in your coffee or hot chocolate ). So I decided a cinnamon sugar flavored cake would be perfect! 

I only thought to grab a picture of one piece. You can see the frosting oozing down the side. So yummy!

Recipe:

1 box Betty Crocker Super Moist White Cake mix

3 egg whites

1 1/4 c water

1/3 c vegtable oil

1 tbsp cinnamon

2 oz Rum Chatta

1 small jar Marshmallow Fluff

1/2 jar Nutella

1 oz Rum Chatta

2-3 tsp milk

Preheat oven to 325 degrees. Spray bottom of pan. 

Mix all ingredients in mixer just until there are no more lumps. Pour in pan and follow directions on box for your style of pan. Let cool before you make the frosting. 

For the frosting beat marshmallow fluff and Nutella until well blended. Add Rum Chatta. Add milk 1 tsp at a time until it is like a thick glaze. Frost as soon as you make to ensure you will be able to spread. 

*If the frosting has too much of a liquor flavor for you add more milk to tone it down 1 tsp at a time. 

**To help spread the frosting, pour from one edge and have it flow to the other side by tilting the pan. It may help to have a second set of hands to tilt the pan while you pour. You should be able to spread it with a spatula, but I would recommend using gravity to help and using the spatula to reach the the corners and edges. 

S'more Bars

I was looking for something new to make and summer themed for my birthday. I knew I wanted chocolate and it had to be something I could make ahead for my birthday BBQ. That was when I started my search through all of my recipes, cookbooks, magazines and Pinterest pins. That's when I found it, S'more Bars! These have a graham cracker shortbread style crust with a marshmallow and chocolate topping. If made exactly they are more of a cookie with a topping. The recipe calls for a square pan, but to me the crust, which is more of a shortbread, was too thick. It works well in a larger cake pan for a more equal ratio of crust to goo making more of a bar instead of a cookie. 

These were actually my second attempt, I left the first pan under the broiler for too long and made a s'more block.

Here you can see how thick the crust is. Still delicious though!

Recipe:

1/2 c softened butter

1/2 c brown sugar 

1 c flour

1/2 c graham cracker crumbs

2 c mini marshmallows

6 oz chocolate chips ( half a 12oz bag)

Preheat oven to 375 degrees. Grease pan with cooking spray. 

Beat butter and sugar until fluffy. Add flour and crumbs. Press into greased 9" pan. Sprinkle with marshmallows and chocolate chips, in that order.  Bake for 10-12 minutes. Let cool before cutting into pieces. 

*My marshmallows did not get golden brown in that time so I turned the oven to broil until golden. Watch closely so as not to burn your marshmallows. 

**Cut to 8-10 minutes if made in larger pan

Cupcake Pull-A-Parts

Just some fun "cakes" I made recently. Both of these are made using my strawberry cupcakes. 

I made these for Memorial Day at work. 

These were for a wedding shower. 

Cranberry Maple White Chocolate Chip Cookies

These are the most delicious gooey cookies I have ever made.  I am not normally a cookie person, but I love these.  They are just the right amount of sweet and they STAY chewy! They have a fall flavor to them with the cranberries and maple syrup but are great any time. You can also adapt them for a more summer feeling by switching the maple syrup for corn syrup and using dried tropical fruit instead of cranberries. 

Recipe:

1 1/2 stick unsalted butter, softened

1/2 c granulated sugar

1/2 c packed brown sugar

1 egg

1 tbsp maple sugar

1 tsp vanilla extract

1 1/2 c all purpose flour

1/4 c cake flour

1 tsp baking soda

1/2 tsp salt

1/2 c dried cranberries

1/2 c rolled oats

1/2 c sweetened coconut 

1/2 c white chocolate chips

Preheat oven to 325 degrees. Line cookie sheets with parchment paper.

Beat butter and both sugars until fluffy. Add the egg, maple syrup and vanilla.  Mix in half of the all purpose flour on low until combined. Add the other half.  Sprinkle the cake flour, baking soda and salt and beat until well blended. Stir in cranberries, oats, coconut and chocolate chips. 

Shape into 2" disks 1/2" thick. VERY important, cookies do not flatten if left in balls. Bake 15-16 minutes until are golden and centers are dry but soft. Flip halfway through to ensure even browning. Let cool one minute before transferring to cooling rack.  Store in airtight container. Can be stored in the  freezer. 

*If you don't like maple replace syrup for corn syrup. 

**These are also great with pecans or any other dried fruit mixed in.