The month of LOVE is about to arrive! A celebration in which we shower our loved ones with gifts, flowers, that and a heaping amount of sweets. I always felt that February got all the glory compared to the other 11 months, why shouldn’t love have a special day every month? I know most guys would break into a sweat at this suggestion. I’m married to one of those guys, the ones you see in the card isle on the eve of the 13th…frantically searching for an envelope that will fit the card in hand. I am totally fine with this, because I have the secret weapon….Sweet Bribery! I have discovered this weapon, and use it quite often, I’ve found that if I make this cake a week before Valentine’s, the gifts are more thoughtful, I may also use this cake as a cover-up for buying something expensive, that I need him distracted from…..Enjoy!
Vanilla Rich Cake
1 pkg. yellow cake mix
1 3.4 oz pkg. instant vanilla pudding
1 tsp baking powder
1 cup sour cream
1/2 cup water
1/2 cup canola oil
1 TBSP vanilla extract
1 cup mini chocolate chips
Beat all the first 8 ingredients, on low to moisten, then medium speed for 2 minutes. Stir in chocolate chips. Pour into a very well-greased and floured bundt pan. Bake in a 350 oven for 50 minutes. Check with a skewer or thin knife, should come out clean. Cool in pan for 10 mins, then turn over onto a cake platter.
4 TBSP melted butter
2 1/4 cups powdered sugar
3 TBSP water
2 tsp vanilla extract
Beat until smooth, let stand 3 minutes, then drizzle over cake.
Um….could there be a better combination than peanut butter and chocolate?? YES….peanut butter, chocolate and BUTTER!!! This couldn’t be an easier recipe!!!
1 yellow cake mix (yes, you read that right)
1 cup peanut butter, I prefer creamy….you, may love the crunchy, either way this works
1 stick of melted butter (yay!)
Preheat your oven to 350 degrees.
Put these 4 ingredients in your mixing bowl and beat until mixed well. (will resemble cookie dough)
Take half of this dough and press into a 9×13 pan…..(easy enough?)
Bake for 10 mins….
Remove from the oven and pour on top ….
2 cups semi-sweet chocolate chips
pour over the top of those:
1 14 oz. can sweetened condensed milk, YUM!
Crumble the other half of the dough over the entire top, don’t worry, no spreading is necessary, it will spread in the oven. Throw it back in the oven and bake for 24 minutes.
Remove from the oven and let them cool in the pan. Cut into bars…or as my daughters do….take a spoon to the pan. Yummy deliciousness!
Yum! That is all I have to say…warm gooey cookies, right out of the oven? Yum!
1 cup butter, softened (and always use salted, always)
1 cup brown sugar
1 cup white sugar
Now, cream these 3 in your mixer.
To that add:
2 TBSP milk
4 tsp vanilla extract
Mix together until fluffy and light. (the secret to the perfect cookie, mixing in the proper order)
In a separate large bowl, whisk together the following:
2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 1/2 cups of oats
When that’s all whisked up….pour it into your mixer bowl and watch the happiness occur.
Once mixed well, let’s add even more joy:
3 cups of semi-sweet chocolate chips;)
and if desired, add 1 cup of chopped nuts, if that’s your sort of thing, there’s so many out there with food/nut allergies that I tend to omit these.
Preheat your oven to 350, and line your cookie sheets with parchment paper. Scoop onto your baking sheet, I am a fan of uniformity where cookies are involved, so I use a scoop that equals a TBSP and 1/2…..but you don’t have to follow my lead on that. Bake until just golden brown around the edges, 11-14 mins depending on your oven, perfect timing is just when that sheen on the top of the cookie is almost gone. (They continue to cook a bit more on the hot cookie sheet after they’ve been removed from the oven) Let cool for 5 mins and transfer to a rack until completely cooled. Then carry the tray over to the couch with a big glass of cold milk and enjoy! (of course, if you’re baking in someone else’s home, maybe head to the table instead;)