#WW Ocean City
#WW Ocean City
Here is another easy recipe for you to try. My family loves this easy Apple Crisp.
A bag of apples -you can use any apple that you like.
Two sticks of butter
1 yellow cake mix
First you need to peel and core your apples.
Now take and mix the cinnamon and sugar together. You can be very generous with this. I usually make a lot, my family likes the sweetness.
Take and melt one stick of butter.
Take a baking dish and put a layer of apples on the bottom. I would use about half of the apples that you have peeled and cored. Then add your cinnamon/sugar mixture. Now take about a cup of your yellow cake mix and sprinkle it over your cinnamon/sugar mixture. Then take melted butter and drizzle over it. Do all of these steps once more.
Put in the oven and bake at 350 degrees until the cake mix starts to brown over.
Take out and let cool down and then serve while it is still mildly warm.
This is great served with vanilla ice cream on the side.
See how quick and easy.
Hope you Enjoy!
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1/2 cup peanut butter
4 ounces cream cheese, softened
1/2 cup powdered sugar
1 (9 ounce) container Cool Whip, thawed
1/4 cup milk
1 (9 inch) graham cracker crust or 1 -9 inch chocolate cookie pie crust (optional)
1. Combine all ingredients and freeze in a baked graham cracker crust.
2. Top with chocolate sauce.
3. Place in freezer until cold.
This is a really quick and easy recipe. I tried it for the first time myself the other night and have to say it was fantastic.
1 bag frozen tater tots
1 lg can cream of mushroom soup
1 lb. ground beef
1 bag frozen peas
Brown ground beef. Add soup and peas. Place in a baking dish and then line the top with the tater tots. Bake until tater tots are done.
This cake is hands down the best I’ve ever made. It is moist and light with wonderful coconut undertones. I will absolutely be making it again
For the cake:
3 sticks of butter (softened)
2 & 3/4 c of granulated sugar
6 large eggs
2 tsp vanilla extract
1 sm box of instant coconut cream pudding mix
3 c of all purpose flour
1/4 tsp of salt
1 c of heavy cream
3/4 c of shredded coconut
For the icing:
1 c of confectioners sugar
1 tsp vanilla extract
5-6 tbsp of heavy cream (maybe more for thinning)
You will want to toast about a 1/4 cup of coconut for the garnish
Spray a 10 inch bundt pan with nonstick spray and set aside. Preheat oven to 325 degrees.
Cream together butter and granulated sugar until well blended. Add eggs one at a time mixing well. Add in vanilla extract and coconut pudding mix and continue to blend. Add the heavy cream, the flour and the salt. You will want ti add the flour a little at a time, mixing well as you go. Stir in coconut by hand. Pour batter into cake pan and slam your pan down on the counter a few times to even out the mix.
Bake for 120 minutes to 130 minutes.
Cool cake competely and flip onto a plate.
Whisk together the heavy cream, confectioners sugar and vanilla adding a little heavy cream til you get a drizzle consistently. Drizzle on top of the cake and top it off with toasted coconut.
I absolutely love chocolate covered cherries. So when I first tried this cupcake from Chesapeake Bakery Company, here in MD, I was in total love and knew I needed to find the recipe for them. So, of course, I scoured the internet to find the one I liked the best and Viola!.
Now I have to say I am a one stop shopper, I hate having to go to 15 different places to buy 1 ingredient and I try to stay as local as I can due to the ease of things, but the tart Cherry juice that is in this recipe I ended up having to go to GNC to purchase and it was not cheap. But nonetheless, without it the recipe just wouldn’t have been what it is…delicious.
1 box of devils food cake
1/2 c. Hershey’s special dark unsweetened cocoa powder
1 c. sour cream
3/4 c. vegetable oil
3/4 c. tart cherry juice
4 oz. semi sweet chocolate, finely chopped
5 oz. heavy whipping cream
( to only do half of your cupcakes, just cut this in half)
1 c. tart cherry juice (reduced to 1/3 c.)
1 1/2 c. unsalted butter, room temperature
4 c. powdered sugar
1 tbsp. meringue powder
1/2 tsp. vanilla
3 tbsp. milk
A few hours before our cherry juice into a small saucepan and reduce over medium heat. Cool completely
Preheat oven to 350 degrees.
Combine all cake ingredients and mix on low speed until mixed well. Then beat on high speed or 3 minutes. Fill cupcake liners 1/2 full and place a cherry in the center, then cover w/ remaining batter. Bake 14 – 18 minutes or until toothpick comes out clean. Let cool completely.
Place chocolate and heavy whipping cream into a microwave safe bowl and heat on high or 30 seconds. Remove and stir. Heat again for another 30 seconds, stir until chocolate is completely melted.
Take cupcakes and dip them, so that the top is completely cover. Shake off any excess.
Place butter in mixer and beat for 2 minutes. Pour in cherry juice and beat together. In a separate bowl combine powder sugar and meringue powder. Add gradually to butter and cherry juice. Add vanilla and 1 tbsp. milk to moisten and then whip on medium speed until very light and fluffy, adding remaining milk to achieve a smooth and creamy consistency for piping.
Pipe onto ganache covered cupcakes.
I only covered 1/2 of my cupcakes with the ganache as you can see from the picture. It is your preference as to whether or not you actually want to cover them. Also I have to say that this was my first ever attempt at a buttercream frosting. It turned out really good, but I did make a few of my own adjustments to the recipe.