Last Friday was uninspired...

I had a long, long week and so the cake last Friday was a Red Velvet cake mix baked in a bundt pan with a simple glaze of powdered sugar mixed with cream. 

Today though, I decided to try a recipe from Betty Crocker using "Peanut Butter Pattie" Girl Scout Cookies.  As there were two fine young ladies outside the grocery store this morning selling cookies, they were not hard to procure.  The recipe is simple:

Peanut Butter Pattie Truffles

The ratio of cookie to cream cheese is 10 cookies to 2 oz. cream cheese.
I use 4 boxes which is 60 cookies to 12 oz. cream cheese.

Crush cookies in food processor.  Add cream cheese and mix well.  Roll into 1 inch balls and refrigerate until you are ready to dip.

Melt Chocolate in microwave.  I used 24 oz. milk chocolate candy coating and kept it warmed in my cute little chocolate pot.  Dip truffles in chocolate and let harden. 

Melt peanut butter chips and drizzle on top of truffles.  Store in fridge, waaaaayyyyy in the back to hide from husband! 

Caramel Carrot Cake

Thanks to Betty Crocker, this is an easy cake, very rich and yummy, made with a mix.

Ingredients:

1 box Betty Crocker Super moist Carrot Cake Mix
1 cup water
1/3 cup butter, melted
3 eggs
1 jar (16 to 17.5 ounces) caramel or butterscotch topping
1 tub of Cream Cheese Frosting

Directions:

1 Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.


2 Beat cake mix, water, butter and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.

3 Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Reserve 1/2 cup caramel topping. Drizzle remaining caramel topping evenly over top of cake; let stand about 15 minutes or until caramel topping has been absorbed into cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

4 Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.

Hellman's Mayonnaise Chocolate Cake

Today's cake is a combination of my two favorite recipes.

Hellman's Mayo Chocolate Cake is one I cut out of a magazine 30 years ago and have used for years. It is now available on their website here.

The second recipe, for Old Smoothie Chocolate Frosting, I have also had for about 30 years and was off the back of a C&H sugar box.  This recipe is not on their website and I don't know why because I think it is one of the best frosting recipes around.

Cake Ingredients:

2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1-1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1-2/3 cups sugar
1 tsp. vanilla extract
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1-1/3 cups water

Instructions:

1. Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.

2. In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.

3. In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann's® or Best Foods® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.

4. Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioners sugar.

*Or, prepare cake recipe above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.

Old Smoothie Chocolate Frosting

Ingredients:

4 cups (1 lb.) Powdered Sugar
1/2 cup undiluted evaporated milk (or half & half works too.  That's what I use).
1 teaspoon Vanilla
Dash Salt
3 squares (3 oz.) unsweetened chocolate, melted
1/4 cup (1/2 stick) soft unsalted butter

Combine powdered sugar, milk, vanilla and salt.  Mix well.  Stir in melted butter and chocolate.  Beat until smooth and creamy.  Frosts top and sides of two 8 or 9-inch layers, or one 13 x 9 inch cake.

A Rerun!

Today's cookie is a recipe I posted back in May.  The Raspberry Swirls are from the Taste of Home's "The Ultimate Cookie Collection Book".  It is also available online here.

RASPBERRY SWIRLS

Ingredients:

1 cup butter, softened

2 cups sugar

2 eggs

1 teaspoon vanilla extract

3-3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 jar (12 ounces) seedless raspberry jam

1 cup flaked coconut

1/2 cup chopped pecans

Directions:

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs and extracts. Combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill dough for at least 2 hours.

Divide dough in half. On a lightly floured surface, roll each half into a 12-in. x 9-in. rectangle. Combine the jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long end, into a tight jelly roll. Wrap in plastic wrap. Refrigerate overnight or freeze for 2-3 hours.

Preheat oven to 375F

Cut into 1/4-in. slices; place on parchment paper lined baking sheets. Bake for 10-12 minutes or until lightly browned. Cool cookies on baking sheet for a minute before transfering to wire racks to cool completely. Makes 6 dozen.