Twinkie Poke Cake

I'm a sucker for nostalgic desserts.  One of my favorite things to prepare is Twinkies on our Blackstone Griddle.  Once they become crisp and caramelized, I serve them with fresh strawberries and whipped cream and call it Griddled Twinkie Strawberry Shortcake.  It's a really fun and impressive dessert, but it's not one I made when we are busy entertaining, or absorbed in watching a baseball game.  I say that, because I made this specific cake when we had guests over to watch OU Baseball playing their way to the national championship.  In the past both my Southern Pecan Praline Poke Cake and Coconut Cake have been huge hits.  And both start with a boxed cake mix.  I figured a Twinkie poke-style cake would be a huge hit, easily made ahead and a great dessert to enjoy while we watched the game.  This cake turned out unbelievably delicious, with a frosting that is so reminiscent of that delicious sponge cake filling. Seriously the frosting could just be in a post by itself, it is that good. 

A delicious, nostalgic dessert.

The ingredients.
Make sure you have oil and eggs 
to prepare the boxed cake mix.

Prepare the cake mix according
to the package directions.
Bake and let cool completely.

Mix together butter and marshmallow
fluff until smooth.  Add the powdered
sugar, milk and vanilla to create 
the tastiest frosting.

Place part of the frosting into a piping
bag and pipe into holes made in the 
cooled cake.

Use the remaining frosting to frost 
the top of the cake, spreading until smooth.

Serve and enjoy.

TWINKIE POKE CAKE

1 box yellow cake mix PLUS: oil, eggs, water needed to make the cake

2 sticks unsalted butter, softened
1 large (16 ounce) container marshmallow fluff
3 cups powdered sugar
2 tablespoons whole milk
1 teaspoon vanilla

Prepare the cake mix according to the package directions in a 9x13-inch baking pan.  Allow the cake to cool completely.  With the bottom of a wooden spoon, poke holes allover the cooled cake.

While the cake is cooling prepare the filling/frosting.  In the bowl of a stand mixer combine the butter and marshmallow fluff, mixing until smooth.  Add in the powdered sugar a little at a time until combined.  Add in the milk and vanilla.  Once this is smooth and combined, place about 1/3 of the frosting mixture into a piping bag fitted with a larger tip.  (The open-circle style works best.  I could not find that one, so I used a larger star tip and it worked just fine.)

Carefully pipe the frosting into the holes in the cake, making sure to fill them up.  Use a spatula to smooth out any overfill.  Use the remaining frosting to frost the top of the cake, spreading until smooth.

ONE BANANA Banana Bread

A while back we went to visit the Devilish Nephew and family.  There was a lone banana on the counter, getting darker and riper every day.   The Devilish Nephew was about to throw it out when Mr. Devilish Dish stopped him.  "Don't throw that out, it's perfectly ripe, she'll bake something with it." And he was totally correct.  I've heard many pastry chefs say that the blacker and uglier the banana looks, the sweeter, more intense banana flavor is inside.  It's hard to let a banana lay on the counter looking all sad and gross, but trust me, this is prime banana flavor.  This theory about letting the bananas get extremely ripe is totally true.  There is so much delicious banana flavor, you don't need an entire bunch.  Just one (Or two if they're small) will do.  The family was so impressed with how moist, delicious and intensely flavored this bread is.  Now you have a purpose for that lonely black banana that's been haunting you from the counter all week.  No need to waste it, because it's idea for this ONE BANANA Banana Bread!

This is the most delicious, moist and intensely
flavored banana bread.  You won't believe 
there is only one banana in there!

I baked this in Colorado.  I made no adjustments
for the altitude and it still came out delicious.

Save that lone banana, and let it get VERY RIPE
for this recipe.  You won't be disappointed.

ONE BANANA -BANANA BREAD

1 very ripe banana
1 egg
whole milk
1 stick unsalted butter, softened
1 teaspoon vanilla

1.5 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda

Preheat oven to 350 degrees F.  Grease a loaf pan generously and set aside.  Mash the banana into a large bowl.  Crack the egg into a measuring cup and add enough whole milk to make 1 cup.  Pour this in with the banana.  Add the butter and vanilla.  Combine together until you  have a slightly-lumpy batter.  In a separate small bowl whisk together the flour, sugar and baking soda.  Stir this into the banana mixture.  Pour the batter into the prepared loaf pan and bake approximately 45-60 minutes, or until a cake tester (or toothpick) inserted in the middle comes out clean.  Allow to cool before removing from loaf pan.  Slice and enjoy.

Dairy-Free Patriotic Flag Dessert - Happy 4th of July!

Happy 4th of July.  I'm really excited about this recipe.  So I've told you that the Devilish Nephew has two tiny devils.  They are the absolute center of our universe.  I finally have some tiny helpers in the kitchen again.  The oldest has a dairy allergy so we are very careful with whatever we prepare.  I've done a lot of gluten-free cooking, but I don't have a ton a dairy-free recipes on hand.  I'm certainly not very familiar with trying to go dairy-free with desserts.  We were visiting them for Memorial Day weekend, and I wanted to come up with something fun that everyone could enjoy.  For sure the Sweet Loren's Refrigerated Cookie Dough is on the list of things they boys enjoy.  My vision was a good ol' Flag Cake made with strawberries and blueberries.  Instead of cake, I opted for more of a "fruit pizza" with a cookie dough base.  But how do you make whipped cream without cream?  As it turns out you can whip the heck out of coconut cream and get a whipped topping.  I know there are ready-made substitutes for everything, but I wanted to do just a little bit of cooking with the boys.  Not only did this turn out to be the sweetest dessert made by the sweetest little boys, the adults loved it too.  Whipped coconut cream makes an excellent topping.  The boys and I will definitely be making this again.

The boys were super happy with this.
The grown-ups found it pretty tasty too.

Sweet Loren's saved the day with
the pre-made cookie dough.  
It's dairy-free and safe for the boys to eat.

*Remember to consult your doctor if you have any
concerns with food allergies.  I trust their parents
to tell me what they can and cannot have.*

Press the cookie dough pieces into a baking
dish and bake to create a crisp cookie base
for the dessert.

The "whipped cream" is created from 
chilled coconut cream.  You'll need to
refrigerate the can for at least 24 hours
before you create this dessert to plan 
accordingly.

Adding a little bit of sugar was the 
most important part.  The boys made
sure I did not miss this step.

Decorate the top with sliced fresh strawberries
and blueberries to create a flag look.

Let your baking partner
show off their proud work.

This was actually pretty tasty for 
everyone, and being dairy-free made no
difference flavor wise.  The Sweet Loren's
Cookies make a really tasty base and the whipped
coconut cream is something I will definitely try
more often in desserts.

Happy 250th Birthday America!

DAIRY-FREE PATRIOTIC DESSERT

1 package Sweet Loren's refrigerated cookie dough (I couldn't find the sugar cookie flavor so I went for the chocolate chunk) slightly softened

1 can unsweetened coconut cream *SEE NOTE

1/4 cup granulated sugar

strawberries and blueberries


*NOTE*The first thing you want to do if refrigerate the coconut cream (in the can) at least 24 hours.  This will help it stiffen up and become fluffy.

Preheat the oven to the temperature recommended on the cookie dough package.  Lightly grease a baking dish (Ours was smaller than 9x13" possibly 8x10") Place the softened cookie dough pieces in the bottom of the greased dish.  Use a small rolling pin or glass to evenly press all of the cookie dough together to create the cookie base.  Bake according to package directions.  (The time may need to be adjusted - you just want the base done.  Slightly crispy and golden brown.)  Set the baked cookie base aside and allow to cool completely.  To make the "whipped cream" open the can of chilled coconut cream and drain off any excess liquid.  Place the remaining solids into the bowl of a mixer and whip until it gets light a fluffy.  Sweeten with 1/4 granulated sugar if desired.  Spread the whipped coconut cream onto the cooled cookie base and use sliced fresh strawberries and blueberries to create a flag design. 

Even better if you make this with someone you love,

Irish Cream Cheesecake

Happy St. Patrick's Day!  This is one holiday Mr. Devilish Dish and I love to celebrate.  Sometimes we go the fun route and celebrate with something non-traditional like Shamrock Shake Pie, and sometimes we enjoy bacon and cabbage.  We both have Irish heritage - his roots are "Black Irish" which is clearly evident with his dark hair and olive skin.  My side is the stereotypical auburn haired, lighter skin tone version.  I even have a claddagh tattoo, which is an Irish symbol representing LOVE (heart), LOYALTY (crown) and FRIENDSHIP (hands).  It's safe to say we appreciate our heritage, although Irish Cream may not be something our ancestors enjoyed.  We definitely enjoyed this IRISH CREAM CHEESECAKE.  To be honest, I hardly ever make any cheesecake besides my New York Style Cheesecake, since that is everyone's birthday request.  I don't think I've ever made a cheesecake with a sour cream topping, but not only did it add flavor, it made the top absolutely perfect and smooth.  If you are looking for a WOW dessert for the month of March, or you simply love the flavor of Irish Cream liqueur, this cheesecake is a total winner.

Our new favorite cheesecake!

The ingredients...Though they seem
complicated, cheesecakes are usually
just a few ingredients and simple to
prepare.

Use a small glass or cup to get the 
crust tapped down evenly.

Bake that thing and allow to cool
completely before you prepare the topping.

Combine the topping ingredients.

Spread evenly over the top of the 
baked and cooled cheesecake.

Chill until cold and set.

Enjoy for a Happy St. Patrick's Day
or any day you want a delicious dessert.

IRISH CREAM CHEESECAKE

For the Crust:
1 1/3 cups graham cracker crumbs
3 tablespoons granulated sugar
1/3 cup unsalted butter, melted

For the Filling:
3 (8 ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
5 eggs
1/2 Irish Cream liqueur

For the Topping:
1 cup sour cream
3 tablespoons granulated sugar
1/4 cup Irish Cream liqueur

Preheat oven to 350 degrees F.  To prepare the crust, combine graham cracker crumbs, sugar and melted butter.  Spread the mixture evenly across the bottom and partly up the sides of a 9 or 10-inch springform pan.  Refrigerate while you prepare the filling.  With a mixer combine the cream cheese and sugar until light and fluffy.  Add the eggs one at a time, blending well after each addition.  Add the Irish Cream and beat on medium speed for 2 minutes.  Pour into the chilled crust and bake for 25 minutes.  Allow to cool completely before topping.  To prepare the topping thoroughly blend together sour cream, sugar and Irish cream.  Spread mixture evenly on top of cheesecake.  Allow to chill and set until firm.

 

 

Coconut Cake

 So Mr. Devilish Dish and I have never been big fans of coconut.  In fact our food tastes are pretty similar.  We love most of the same things and our dislikes are similar as well.  Last year, two friends at tailgate had upcoming birthdays.  One of them said, "How about a lemon cake?" Great!  Easy.  I love lemon cake.  Whipped that birthday cake right up.  The other request was Coconut Cake.  That took a little more effort, since I'm not a coconut fan.  What I realized after eating this cake is I am in fact a Coconut Fan!  Since that tailgate last fall, I've made this cake for several occasions.  It is similar to a tres leches cake.  But it only has two milks.  I guess that makes it a dos leches cake.  It is a very moist cake and honestly gets better with age as it sits in the refrigerator.  I changed up the original recipe to a whipped cream "frosting" versus a store bought dairy topping.  I love the flavor and texture so much better.  That is the only thing that keeps this cake from lasting for days in the fridge is the whipped cream frosting might get weepy.  Honestly though, it won't last that long.  You'll eat this cake all gone before you have that problem.  It's an easy cake too, basically a doctored up cake mix style cake.  The secret to the crazy good flavor is the two milks:  Cream of Coconut and condensed milk.  It is so decadent, it's made coconut lovers out of Mr. DD and I for sure!

This is the best coconut cake.
You don't even have to like coconut!

The ingredients...

The secret is the Cream of Coconut 
and the condensed milk.
Whisk these together and set aside.

Prepare the cake.

Poke holes in the warm cake with 
the end of a wooden spoon.

Pour the milk mixture allover 
the cake.

Allow the cake to soak up the milk
mixture and cool completely.

Prepare the sweetened whipped cream.

Generously frost the cake with the 
sweetened whipped cream.

Top with toasted coconut.
This is optional.  I did this originally so
folks would know this was a coconut cake.
Mr. Devilish Dish doesn't like the texture
of the toasted coconut as garnish on this cake.

Chill completely.
Overnight is better.

Most recently I made this for my Dad's 
birthday fish fry.  Big hit!

Such a good cake.  Enjoy!

COCONUT CAKE

1 boxed white cake mix
3 eggs
1 cup whole milk
1/2 cup vegetable oil
1 small box vanilla instant pudding
1 teaspoon vanilla extract
1 can cream of coconut
1 can sweetened condensed milk
1 pint heavy cream
1 tablespoon granulated sugar
toasted coconut- optional

Preheat oven to 350 degrees F.  Grease a 9x13-inch cake pan and set aside. In a large bowl or bowl of a stand mixer combine the cake mix, eggs, milk, vegetable oil, pudding mix and vanilla.  Mix until smooth and creamy and pour into prepared pan.  Bake for 32-35 minutes of until a toothpick poked into the center of the cake comes out clean.  

While your cake is baking, whisk together the cream of coconut and the condensed milk.  When you remove your cake from the oven, immediately poke holes into the hot cake with the end of a wooden spoon.  Pour the cream of coconut mixture slowly over the whole cake.  Let the cake cool completely and soak this mixture up.  

When the cake is cool, whip together the heavy whipping cream with the tablespoon of sugar until it is thick and spreadable.  Use this mixture to frost the cake.  Top with toasted coconut if desired.  Cover the cake and refrigerate at least 8 hours or overnight.  Even better the next day.

Southern Pecan Praline Poke Cake

As I've told you before, my brother-in-law is a chef in New Orleans.  Which works out great for me because I love that city and I love that cuisine.  He came home to visit the family for Thanksgiving.  The Saturday after Turkey Day, the Oklahoma Sooners played the Louisiana State Tigers.  Obviously our tailgate was Cajun-themed and we put the chef in charge of gumbo.  Legit Louisiana gumbo with andouille sausage and leftover smoked turkey parts.  My contribution to the day was dessert.  Finding a dessert that would stand up to to the quality of the gumbo was no easy task.  I've been told that King Cake outside of Mardi Gras is bad luck and a big no-no.  I settled on this Southern Pecan Praline Cake because not only was it simple to make, but the sugary praline layer is reminiscent of that delicious Pecan Praline Candy.  Bonus, it tasted great even though I made it the day before.  It was such a hit at the tailgate, I had several requests for the recipe.  As usual, tailgate is so hectic I never even ate a piece of cake, nor did I get any pictures of it.  Then I had the brilliant idea to re-create the same menu for our family Christmas meal.  Afterall we still had a freezer full of andouille sausage and my side of the family will never turn down a good 'ol Southern meal.  We enjoyed Gumbo with Potato Salad (the authentic way) but we also served rice to appease Little Devil.  My brother brought a big batch of Jalapeno Cornbread, and I shared some spicy saltine crackers and homemade bread & butter pickles gifted to me by a coworker.  The highlight of the meal was truly this cake.  As anticipated, it brought down the house.  An easy crowd pleaser for sure, and the tastiest finish to any home cooked meal.  

This is the best finale to
any Southern meal.

The ingredient line up.

Bake the cake according to the box mix
directions.  While it is baking prepare the 
praline mixture by boiling together butter,
brown sugar and pecans.

Using the handle of a wooden spoon, 
poke holes evenly over the warm cake.  
Spread the praline mixture over the cake,
allowing it to seep into the holes.  
Spread the remaining mixture evenly 
over the entire cake.

Whip together the softened cream cheese,
heavy whipping cream and vanilla extract
until very fluffy.  Spread over the praline
layer carefully frosting the entire cake.

Drizzle caramel sauce over the frosting.

Top with remaining toasted pecans.
Cover and refrigerate at least two hours 
to allow the flavors to meld.

This is the yummiest cake.  
The tangy cream cheese frosting is 
the perfect counterbalance to
the sweet praline layer.

Enjoy at the end of any Southern meal,
especially if you have a brother-in-law
that can make gumbo!

SOUTHERN PECAN PRALINE POKE CAKE

1 box yellow cake mix + the ingredients called for to make the cake (eggs, oil, water)
2 cups chopped pecans, toasted and divided
1 cup packed brown sugar
1 stick unsalted butter
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
2/3 cup prepared caramel sauce (I used a good quality ice cream topping sauce)


Preheat the oven to 350 degrees F.  Prepare the cake mix according to the box directions.  Pour batter into a greased 9x13-inch baking pan.  Bake the cake for approximately 30-35 minutes or until a cake tester inserted in to the center of the cake comes out clean.

While the cake is baking prepare the praline filling.  In a skillet over medium heat, melt the stick of butter and add the brown sugar and 1.5 cups of the toasted pecans.  Bring to a boil then reduce heat until you have a thick, sticky mixture.

Using the handle of a wooden spoon, poke holes evenly allover the warm, baked cake.  Pour the brown sugar mixture over the cake, carefully allowing it to seep into the poke holes, and then spread evenly across the surface of the cake.  Set aside.

In a mixing bowl of a stand mixer, beat the softened cream cheese, powdered sugar, heavy whipping cream and vanilla extract until smooth and very fluffy.

Spread the cream cheese frosting evenly over the cooled praline layer on the cake.

Drizzle caramel sauce over the top of the frosting and garnish with the remaining 1/2 cup of chopped toasted pecans.  Refrigerate for at least two hours before serving to let the flavors meld.

Enjoy,