Games for Kids

One of my favorite desserts is Boston Cream Pie.  It is really not a pie but more like a cake.  I love the combination of cake with a cream filling topped with chocolate icing or ganache.   I decided to try making a Boston Cream Poke Cake using a cake mix. If you are looking for an extremely easy and great tasting dessert, try this Boston Cream Poke Cake Recipe >> Boston Cream Poke Cake Mix @ Recipes Our Daily Bread

Texas tornado cake contains fruit and nuts, with coconut icing. It’s not clear when this cake was invented, or where it’s from. Some insist that “Texas tornado cake” is another name for an “earthquake cake.”  This delicious cake is made with fruit cocktail in the batter & has a streusel-nut topping. A boiled coconut topping is poured over the cake while hot. Quick, easy, economical. Recipe >> Texas Tornado Cake @ CantStayoutOfTheKitchen.Com

It is cake flavored. Stop for a second and imagine the flavor “birthday cake” and that is what this is. And the frosting is like the most incredible vanilla fudge with a rich hint of milk. It’s bliss. Seriously, best cake ever. Recipe >> White Texas Sheet Cake @ Made By Nicole

This lemon coffee cake was divine!  I decided to double the lemon juice and rind, added another whole egg to the cake batter, and baked in a glass (paper lined) 8″ square pan for 48 minutes. My greek yogurt was 2%, and I used cream cheese because I didn’t have greek cream cheese. Let the cake cool about 10 minutes in the pan, then lifted it out onto a plate still in the paper. Cooled another 5-10 minutes and then dusted with powdered sugar and served while still slightly warm. This was absolutely delicious and my wife and I ate 1/3rd of this thing in one sitting (could have easily eaten the whole thing). I am really glad I doubled the lemon because the cake was still a VERY subtle lemon flavor and I might have liked even a little more lemon flavor. I could see serving this as a dessert at a dinner party (serve while still slightly warm). It is not nearly as satisfying if eaten at room temperature or refrigerated (maybe even a little on the dry side that way). Ate some warmed up for bre

Buttermilk Strawberry Bundt Cake with Sweet White Chocolate Strawberry Ganache Ingredients: For the cake:     1 stick unsalted, softened butter     1/2 cup canola oil     1 3/4 cups granulated sugar     4 large eggs     3/4 cup sour cream     1/2 cup buttermilk     1 teaspoon vanilla     1/4 cup strawberry jam     3 cups all purpose flour     1/2 teaspoon baking soda     1/2 teaspoon baking powder     1/2 teaspoon kosher salt     2-3 drops red food coloring For the ganache:     14 ounce can sweetened condensed milk     2 tablespoons strawberry jam     1/2 cup white chocolate chips     1-2 drops red food coloring Directions: Preheat oven to 350 degrees F. and spray a bundt cake pan generously with cooking spray. In a stand mixer, beat the butter, oil, sugar, eggs, sour cream, jam and vanilla until combined. Place flour, baking soda, baking powder and salt into a large bowl, mixing to combine. Alternate adding flour then buttermilk until well combined. Stir in red food coloring to enhanc

This is a combination of sirloin roast & pork shoulder freshly ground with dried fennel seeds. And added fresh herbs, eggs, soft ciabatta crumbs, garlic and onion. Spread it out on a baking sheet, covered it with plump sun-dried tomatoes, fresh basil & thick slices of creamy mozzarella then rolled it up. After roasting serve whole slices on pools of garlicky tomato sauce.. Recipe >> Uptown Meatloaf Recipe @ bitebymichelle.com

Roses never smelled—or tasted—so sweet! This apple crescent rose pastries are ready in 45 minutes and are a delicious addition to any brunch. Apple Rose Ingredients: 3 medium apples 4 tablespoons sugar 2 tablespoons lemon juice Flour, for sprinkling 1 roll Pillsbury™ refrigerated Crescent Dough Sheet 5 tablespoons sugar 2 teaspoons ground cinnamon Directions: Heat oven to 400°F. Grease or spray 9 regular-size muffin cups. Wash and core apples. Thinly slice each one, leaving the peel on. In 2-quart saucepan, heat 4 cups water, 4 tablespoons sugar and the lemon juice to boiling. Add the apple slices; boil about 3 minutes or until apples are soft. You want to be easily able to bend them without breaking. Drain apples, and place on paper towels to dry and cool completely. Sprinkle flour on work surface, and roll out dough sheet. Sprinkle 5 tablespoons sugar and the cinnamon on surface of dough. Using pastry cutter (or pizza cutter), cut dough into 9 (1-inch) strips. Arrange cooled apple sl

They came out a bit cake-like but were still really good! Maybe it was the cocoa powder I used since I baked them the bare minimum time. Next time I’ll fold in the chocolate chips instead of putting them on top. They were a huge hit with my coworkers! I even frosted them with some buttercream frosting Recipe >> One Bowl Brownies @ showmetheyummy.com

This cake turned out fantastic. I actually varied this recipe a little bit and added coconut milk and flakes. I added a 1/4 cup of coconut milk to the milk and butter mixture. Also, I added a little bit of coconut milk to the glaze. Lastly, I topped it off with lemon flavored coconut flakes (i.e. lemon juice, sugar, and coconut flakes) versus the lemon zest. I agree with the longer cooking time. My cake baked for 45 minutes and it was perfect. Recipe >> Super Lemon Bundt Cake @ sprinklesomesugar.com

I just made these while I was cooking lunch, Fantastic. It only took a few minutes and they cool relatively quick. A few tweaks I made: I halved the recipe since I wasn’t sure how they would turn out- 1/2 batch made about 9 ‘cookies’, plenty for me and my husband. I didn’t use Chocolate because I didn’t have any… Also, I used Honey Bunches of Oats with Pecan Clusters instead of the Special K. I didn’t want to buy an entire box of cereal I wasn’t going to use again, so I just used what I already had, and it turned out just fine! The peanut butter flavor covers up just about everything else, so I figure any basic cereal would be fine… Click Here for Recipe >> No-Bake Stovetop Peanut Butter Special K Cookies @ suziethefoodie.com

I made these last night and they were amazing!! I cut the recipe in half and it worked great! I also found I only had half the needed shortening so subbed in half butter and it was so flaky!!! Pitted my cherries with my Wilton 1M tip… Worked amazing!! Wonderful recipe!!! Recipe >> Rustic Cherry Tarts @ chocolatewithgrace.com

I made this cake yesterday for a church function and it was great! It was my first time baking it in a 9x13 pan as I needed cake squares; it did sink in the middle, which is not a big deal to me.  I have made this cake two times previously, but I used the bundt cake pan.  It did not fall the first try... the second attempt fell but thats because I used greek yogurt instead of milk (I won't do that again!).  All in all, this is a great recipe that yields one of the best lemon cakes! Recipe >> Homemade Lemon Pudding Cake @ thekitchenmagpie.com

Sweetened Condensed Milk is having a bit of a moment.  It has a lot of things going for it when it comes to food trend bingo: sweet, rich, vaguely nostalgic, cheap, found in a can. It also can be transformed into an amazing dulce de leche, just by boiling a can in water for 90 minutes. It’s versatile and simple, and pulls at my heartstrings, as if it’s nestled somewhere in my past.  But it’s not.  My mom was more of a “golden syrup” lady, so sweetened condensed milk’s charms are a new revelation to me. This cake mirrors the simple loveliness of its star ingredient.  It’s compact and dense, filled with not-too-sweet eggy flavor, but not a show stopper.  It’s the cake that I devoured over the course of a day.  It’s the cake I have to taste every time I walk passed it, because, I simply have to. You can serve it almost plain, with just a kiss of lemon zest and powdered sugar, like I did, or you could add a dark chocolate glaze or some whipped cream and berries to really make it impressive

Lovely cake, nice and dense and moist! Had trouble with the glaze, though. When I added the butter and cream the sugar hardened pretty much instantly to a solid lump on the bottom of the pan.. Recipe >> Pumpkin Spice Cake with Caramel Pecan Glaze @ heatherchristo.com

I ended up making it the night before – and it made the cake slightly crisp on the outside, but it was still super moist on the inside. Delicious!! I have to say this is our new favorite cake! Raves all around the table. The caramel glaze was perfect.. Recipe >> Apple Pecan Cake with Caramel Glaze @ bakingblond.com

I made a fudge cake in the slow cooker last year and can’t believe I haven’t made one since. It’s SO easy and an awesome way to keep the great smells flowing through the house, too. This recipe is perfect for Fall! Recipe >> Slow Cooker Sticky Caramel Pumpkin Cake @ plattertalk.com

This recipe came from 1963, and I had some questions about what could be different in the past 45 years.  First of all the recipe calls for flour.  Is my all purpose flour the same as the flour on the recipe card?  That sent me googling - for the first time.  I couldn't exactly find when all purpose flour began being sold. Maybe I was just over reacting and all purpose flour is as old as time.  Maybe the cave men used all purpose flour.  The only thing that I found on google was that there are two types of flour 'bread flour' and 'all purpose flour'. Bread flour is for, as the name suggests, for making breads. It contains a lot of glutten that will make the dough more chewy.  All purpose flour contains more wheat flour. The wheat flour is low in glutten. This makes the dough more light and fluffy.  Alright, good to know. So, I dumped in my 'all purpose flour'. The second problem I came into is the ingredients for the frosting. It says to make a boiled frosti

White Wedding Cake Cupcakes This recipe makes a TON of cupcakes. I got 18 regular sized cupcakes and 24 mini cupcakes and still had a little batter left over that I threw out {I know I should be shot}. Ingredients: 1 (18.25 ounce) box white mix {I used Duncan Hines "Moist" White Cake} 1 cup all-purpose flour 1 cup granulated white sugar 3/4 teaspoon salt 1 1/3 cups water 2 tablespoons vegetable oil or canola oil 1 teaspoon vanilla extract 1 cup sour cream 4 large egg whites Directions: Preheat oven to 325*. Place cupcake liners in cupcake pan. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended. Fill prepared cupcake tins about 3/4 full. Bake about 18 minutes {mine took more like 22 minutes for the regular cupcakes and 13 minutes for the minis} or until a toothpick inserted in the center comes out clean. Cool completely then frost. *You can also use this mix to make a cake. Po

I made these cookies today and doubled the recipe so I could take half to class w me and keep the other half for my family.  I didn’t put enough cheesecake filling in though so you got the cheesecake flavor but not the visual. I’ll do better next time!  Every last cookie I took to class got devoured! And my family cannot get enough of them! They are amazing! Recipe >> Pumpkin Cheesecake Snickerdoodles @ therecipecritic.com

So cozy and inviting for early fall breakfasts! About that French Toast…I bet this moist apple pie tasting bread would be divine in a French Toast Bake/Bread Pudding! Yum. (I’m hungry right now, LOL!) Recipe >> Cinnamon Apple Pie Bread @ Wishesndishes.com

That is one impressive tower of French toast! I think breakfast may just be my favorite meal of the day and I L O V E French toast! This is just lovely! Tastes like glorious Creme Brulee and can be thrown together in 15 minutes! Golden caramelized toasted outside, subtly creamy inside. Seriously melt in your mouth delicious. Recipe >> Overnight Creme Brulee French Toast @ carlsbadcravings.com

Wow…with this final results, one would never guess this cake was a trouble maker! This cake is beautiful. :) Great combination of flavors…must have created a little party in your mouth with every bite! Recipe >> Salted Caramel Chocolate Fudge Cake @ domesticgothess.com Cake 225g (scant 2 cups) plain flour 350g (1 + 3/4 cups) caster (superfine) sugar 85g (2/3 cup + 1 tsp) cocoa powder 1 1/2 tsp baking powder 1 1/2 tsp bicarbonate of soda (baking soda) 2 eggs 250ml (1 cup + 2tsp) buttermilk 125ml (1/2 cup + 1tsp)vegetable or sunflower oil 2 tsp vanilla extract 250ml (1 cup + 2tsp) very hot coffee or boiling water Salted Caramel 300g (1 1/2 cups) caster (superfine) sugar 60ml (1/4 cup) water 280ml (1 cup + 3tbsp) double cream 30g (2 tbsp) unsalted butter 1/2 tsp - 1 tbsp sea salt flakes Swiss Meringue Buttercream 200g (1 cup) caster (superfine) sugar 4 egg whites 250g (1 cup + 1 tbsp) softened unsalted butter 1 tsp vanilla extract 6 tbsp (or more to taste) salted caramel Whipped Gan

These were excellent and so close to the ones we buy at the bakery! Just FYI - when making the pastry, the recipe says to add salt, but salt is not listed in the ingredients. I guessed 1/4 teaspoon and they came out fine. I used a muffin pan as the mould Recipe >> Pasticciotti @ cookingwithnonna.com

This recipe was a (huge) surprise hit with my family! One kid bemoaned the fact that I was cooking broccoli, the other said the (uncooked) sauce just didn’t taste good. Hilarious. Heaps of chicken, still-crisp broccoli and brown rice later, there was nothing but accolades for this dish! I cooked the chicken a couple days ago (the weekend chicken cooking party!), so last night I just heated it up and continued with the recipe, and it was truly spectacular. It looks and tastes complex, but it’s a breeze! I’ll be making this again… tomorrow! Recipe >> 12-MINUTE CHICKEN AND BROCCOLI @ gimmesomeoven.com

I wanted to make my mother’s lasagna recipe for a party, but I couldn’t find it anywhere. She passed away 9 years ago, so I couldn’t ask her either. But I saw  this “world’s best lasagna” and figured this has to be close, since everybody LOVED my mom’s lasagna. Well, this recipe is almost exactly what I remember my mom making. A couple minor changes here and there (I don’t think she added sugar and she used half hot italian sausage), but I think just about everything else is the same.. Recipe >> World’s Best Lasagna @ cupcakesandkalechips.com

I made these cookies a few days ago and these are honestly one of the BEST cookies my family and I have ever had! The little notes you wrote were very educational for me since this was my first time making any dessert from scratch. Very simple instructions, and what a wonderful turnout. The cookies are very filling too! I loved just how soft the cookies were. In the past, after the cookies were out of the oven and cooled they were already rock hard. But these stayed the exact same fluffy consistency the whole (2 days) they were available before eaten. My family and I aren’t real cream cheese fans, but I sometimes forgot that I put cream cheese in it, and I made them! Great recipe. I will definitely be coming back again and again to make these.. Recipe >> SOFTBATCH CREAM CHEESE CHOCOLATE CHIP COOKIES @ averiecooks.com

I love this recipe! Instead of leaving them with just the powdered sugar, I like to enrobe my truffles in white chocolate. It takes a bit longer, but it’s worth it. Recipe >> White Chocolate Lemon Truffles @ Omgchocolatedesserts.com

This has made several rounds at our house. Even my husband who is not a PB fan likes this bark. I had to stop making it because we would eat it so quickly! We did up the “healthy” quotient by using Who-NU, organic PB and 60% cocoa chocolate chips. Those things really don’t make it better but it makes you feel like you are eating something healthy! Such a creative idea.. Recipe >> Peanut Butter Oreo Chocolate Bark @ sallysbakingaddiction.com

I made this recipes exactly as stated and certainly it was very tasty! Two little issues though: There is too much crust and it tends to get quite hard to cut with a fork; the filling is delicious as is the apple topping. I think there is too much streusel topping as well and it’s kind of hard to tell if the cheesecake is done with the streusel on top so I had to sort of shake the pan to see if the filling was too jiggly or not. Mine cooked in probably 50 minutes. On a scale of 1-10 with 10 being the best I would rate them about a 8. Recipe >> Caramel Apple Cheesecake Bars @ the-girl-who-ate-everything.com

Tip for “chopping” up butter fingers. I freeze mine, then smash them a few times with a mallet while still in the wrapper. Turn it on it’s side and whack it a few more times. Open the wrapper and out comes wonderfully sprinklable butterfinger chunks. Recipe >> Butterfinger Nutter Butter Cheesecake Bars @ Laurenslatest.com

Barefoot Contessa Brownies Yield: 12 large brownies Ingredients: 1/2 pound (2 sticks) unsalted butter 8 ounces plus 6 ounces Hershey's semisweet chocolate chips 3 ounces unsweetened chocolate 3 extra-large eggs 1 1/2 tablespoons instant coffee granules, such as Nescafe 1 tablespoon pure vanilla extract 1 cup plus 2 tablespoons sugar 1/2 cup plus 2 tablespoons all-purpose flour, divided 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 5 to 6 ounces good caramel sauce, such as Fran's 2 to 3 teaspoons flaked sea salt, such as Maldon Directions: Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan. Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below). In

This is very similar to the recipe my grandmother taught me. I make this for my husband and 4 kids all the time. I use the flour and baking powder together instead of bisquick. I melt the butter in the pan first. Then in a med. Bowl I add the dry ingredients and whisk to make sure it's evenly destibuted. Then I add in the milk. Pour into the pan with the butter. Then I spoon the peaches evenly into the pan. Then bake!! So easy and the family loves it. Recipe >> Peach Cobbler @ ruralmom.com

I stumbled across this recipe a while ago on Pinterest and immediately started to drool. I knew that this would have to be a special occasion treat, so I am baking it right now for my husband’s birthday. We can’t get Hershey cocoa powder here, so I splurged and went to the Bernard Callebaut store and got some of their knock-out stuff. My 3-year-old loved helping with the marshmallows and chocolate on the bottom. I can’t wait to try it later tonight,, Recipe >> Smores Cheesecake @ lifeloveandsugar.com

Holy guacamole, these bars look amazing :) Chocolate, caramel, nougat, gahh, it all sounds just delicious…and I am such a texture eater, so I would die for all those different textures. Recipe >> Four Layer Everything Crunch Bars @ deliciouslyyum.com

This looks so delicious. I have gotten away for icing or frosting any cakes. However, this can change my mind. Haven’t had a German Chocolate Cake in ages. Really liking the looks of this one… Recipe >> Best Ever German Chocolate Cake @ adashofsanity.com

These are gorgeous. Love the filling! I’ve never met a lemon bar that I didn’t inhale in two seconds flat, and I’m sure that these would take even less time to take care of! Recipe >> Ina Garten’s Lemon Bars @ somethingswanky.com

They are super simple — I love anything warm and cinnamony that I can make ahead and bake in the morning! What a brilliant way to make monkey bread so much quicker and easier! This looks fantastic … my tummy is grumbling!! :) Recipe >> Cinnamon Roll Bites @ thereciperebel.com

Just made these, in fact I doubled the recipe! They look exactly as pictured and are delicious:) I live in NE and it’s a rainy damp day here and that didn’t affect the cookies at all. I think that as one readers comment said, too soft, might be due to over incorporating the flour. Recipe >> The best (and easy) peanut butter cookies @ Juliasalbum.com

When a friend brought this to a church supper, EVERYONE insisted on getting the recipe. Very moist and delicious.. This really is just about a do nothing cake, unless you count walking across the street to the neighbor's to borrow sugar! LOL! So simple and delicious and MOIST! Now I must cut some to take to the neighbors before it is gone. I love the way the icing soaks into the cake and makes it so moist. I poked holes in the cake so it could soak in easier. BTW, when the cake came out of the oven, it was the prettiest golden color I have ever had a cake to be. Do Nothing Cake Ingredients:     2 cups sugar     2 cups flour     2 eggs     1 teaspoon baking soda     1 teaspoon vanilla     16 ounces crushed pineapple, undrained Icing:     1/2 cup butter     1 cup sugar     3/4 cup evaporated milk     1 cup coconut     1 cup nuts     1 teaspoon vanilla Directions: Place first 6 ingredients in a bowl & mix until blended with spoon. Pour into 13x9 inch cake pan. Bake at 350°F 35-40

This bread is delicious.. and I love that both applesauce and oatmeal are involved! What a nice healthier treat!  I’ve been thinking of making a quick bread without bananas or squash for a little while now, so this just perfectly fits the ticket! I halved the recipe, because I only have one loaf pan, and I also replaced the greek yoghurt with just more applesauce (lactose intolerant, I just never keep yoghurt around). It came out perfectly! Just sweet and moist, mmmm (= Recipe >> Glazed Apple Cinnamon Oatmeal Bread @ lovelylittlekitchen.com

Yummy! I just made these for book club. I know that they will be a big hit. I ate three of them already. It’s pineapple and egg so it’s good for you. ;) Posted and photo copied for those who will almost certainly want the recipe. Recipe >> Pineapple Bars @ laughingspatula.com

Have a loaf of white bread, some cream cheese and sugar?  Well, then you have dessert!  The first time I had these, I would have never guessed that a loaf of white bread was the chief ingredient.  A friend brought these little concoctions to one of our family gatherings and we’ve been hooked ever since.  So, whether you’re having a Mexican flavored feast (I guarantee you this tastes like a little churro without all the frying mess) or you just want something quick and easy to show up at someone else’s party with, these rollups are the answer. Recipe >> Cinnamon Cream Cheese Roll-Ups @ Rindy Mae

This cake is delicious! I made it for Easter & was a great hit. Matter as fact this recipe was enough to make 2 Bundt cakes. Going to make another one tomorrow. Recipe >> Peanut Butter Pound Cake @ acooksquest.blogspot.sg

Everyone will love these panda cupcakes because of how cute they are, but they will never know how easy it was to make it. Tutorial Link : Easy Little Pandas @ bakerella.com

 I made these today to take to a party. Of course, I need to sample them before I took them just to be sure they were ok. They were YUMMY!!! I was a little worried since the peanut butter batter was very greasy. I just made dollops on top of the chocolate layer. I also cooked it about 3 to 4 minutes longer than recommended. It turned out GREAT!!! I would definitely make this again Recipe >> Peanut Butter Chocolate Bars @ the-girl-who-ate-everything.com