Mickey Mouse Birthday Party

My baby turned 2 last weekend and we celebrated Mickey Mouse style! Everything turned out really cute and we had a lot of fun with the Mickey Mouse theme. If you would like ideas or instructions on any of my party ideas, leave a comment and I will be happy to help you.

Chocolate Pumpkin Cake

This is probably my favorite fall dessert recipe of all time! I could seriously eat this whole cake by myself, so it's a good thing that I only make it once a year. My amazing sister-in-law, Courtney gets all the credit for this one because she introduced me to this recipe and my life has never been the same:) Make this cake!!! You won't regret it!

Chocolate Pumpkin Cake

Cake:
1 1/2 cups flour
2/3 cup cocoa
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1 cup canned pumpkin (not pumpkin pie filling)
2 tsp vanilla
3/4 cup butter, softened
1 cup dark brown sugar
1 cup granulated sugar
3 large eggs
1 egg yolk

Frosting:
6 oz cream cheese
1 1/2 cups powered sugar
2 1/4 tsp cocoa
1/4 tsp cinnamon
3/4 tsp vanilla
1 1/2 cups heavy cream
3/4 cup powdered sugar
1/4 tsp orange food coloring

Glaze:
4 oz bittersweet chocolate
1 tbsp unsalted butter
3 tbsp corn syrup
1/2 cup heavy cream

For the cake: Preheat oven to 350 degrees. Line the bottoms of two 8 inch pans with parchment or wax paper and lightly butter. Sift the flour, cocoa, baking powder, baking soda and salt together. Stir the buttermilk, pumpkin, and vanilla together in a small bowl. Beat the butter and sugars together on medium speed until light and fluffy. Beat in eggs and yolk, one at a time. Reduce mixture to low and alternately beat in the flour and the buttermilk mixtures in thirds. Pour the batter into prepared pans. Bake until a toothpick comes out clean, about 35 minutes. Cool completely before icing.

For the frosting: Beat the cream cheese on medium-high speed until fluffy. Add 1 1/2 cups powdered sugar cocoa, cinnamon and vanilla on low speed until well combined. In a separate bowl, beat heavy cream and 3/4 cup powdered sugar and orange food coloring on medium high speed until soft peaks form. Gently fold whipped cream into cream cheese mixture until well combined. Spread 1 cup of frosting between the 2 cakes and use the rest to frost the outside. Chill 30 minutes before glazing.

For the glaze: Place bittersweet chocolate, butter and corn syrup in a medium heat proof bowl. Bring heavy cream to a boil in a small saucepan and pour over chocolate. Let sit for about 3 minutes. Using a whisk, gently stir until smooth. Let sit for 3-5 minutes., until glaze thickens slightly. Pour glaze onto the center of the frosted cake and smooth out over edges to allow it to drop over the sides.

Serves 1-12

Ooey-Gooey Butter Cake

Despite the 20 pounds of baby weight I have to lose, I made a cake this week. I just needed to bake something, and something good. I love this cake! It is gooey and rich. A perfect dessert to help me get back into the kitchen.

Ooey-Gooey Butter Cake

Crust: 
1 box yellow cake mix
1 large egg
1/2 cup butter, melted
Filling:
1 package (8 oz) cream cheese, softened
2 large eggs
1 tsp vanilla
1/2 cup butter, melted
1 box (16oz) confectioners sugar
plus more for dusting

Heat oven to 350 degrees. Lightly spray 9x13 pan with cooking spray. In a large bowl, combine cake mix, egg, and melted butter. Mix well until dry ingredients are moistened. Pat lightly into prepared pan, covering bottom and sides.
In another large bowl, beat cream cheese until smooth. Add eggs and vanilla and beat until well combined. Beat in melted butter until well blended. On low speed, gradually add in sugar. Beat until smooth.
Spread cream cheese mixture over crust in pan. Bake for 40-50 minutes, until sides are set and center is still jiggly. Remove from oven and cool completely. Sprinkle more confectioners sugar over cake and cut into squares.

Serves up to 20

Caramel Apple Cheesecake

I had some good little helpers in the kitchen last week. We made a yummy dessert that was easy and delicious! The kids were so proud of their final product.

Caramel Apple Cheesecake

Crust:

2 cups flour

1/2 cup firmly packed brown sugar

1 cup butter, softened

Filing:

3 (8oz) cream cheese, softened

3/4 cup sugar, plus 2 tbsp divided

3 large eggs

1 1/2 tsp vanilla

Apples:

3 granny smith apples, peeled, cored and sliced

1/2 tsp cinnamon

1/4 tsp nutmeg

Topping:

1 cup brown sugar

1 cup flour

1/2 cup oats

1/2 cup butter, softened

caramel topping

Preheat oven to 350 degrees. In a med bowl, combine flour and brown sugar. Cut in butter with a pastry cutter until mixture is crumbly. Press evenly into 9x13 baking pan, lined with foil. Bake 15 minutes or until lightly browned.

In a bowl, beat cream cheese with 3/4 cup sugar at med speed until smooth. Then add the eggs, one at a time, beating after each addition, and vanilla. Pour over warm crust.

In a small bowl, stir sliced apples, cinnamon, 2 tbsp sugar, and nutmeg. Spoon evenly over cream cheese mixture.
In a small bowl, combine topping ingredients until crumbly and sprinkle evenly over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping while warm or once cooled. Let cheesecake cool completely. Serve cold and enjoy!

source: thegirlwhoateeverything

Blueberry Buckle Cake

I couldn't get a really good picture of dessert last night. I saw this recipe on Food Network over the weekend and as soon as I saw it I knew I had to make it. I wasn't disappointed-this cake was super good! A great treat to end the summer.

Blueberry Buckle Cake

food network

Topping:

1/4 cup flour

1/4 cup light brown sugar

1/4 tsp cinnamon

1/4 tsp allspice

pinch salt

4 tbsp unsalted butter, cut into small cubes

1/2 cup chopped pecans

Cake:

1 1/4 cups flour

1 tsp baking powder

1/2 tsp salt

1 stick butter, softened

3/4 cup granulated sugar

2 large eggs, at room temperature

3/4 cup buttermilk

1 1/2 tsp vanilla

2 cups blueberries, thawed if frozen

Heat oven to 350*. Coat an 8x8 inch baking pan with cooking spray.

Topping: Mix the flour, brown sugar, cinnamon, allspice and salt together in a small bowl. Blend in the butter with a pastry cutter or 2 knives until mixture forms pea size lumps. Stir in the pecans.

Cake: In a medium bowl, whisk together flour, baking powder and salt. In another bowl, add the butter and sugar and beat with mixer until light and fluffy. Add the eggs, 1 at a time. Stir in the buttermilk and vanilla. Slowly add the dry ingredients and stir until completely incorporated. Fold in the berries with a rubber spatula, then add the batter to the baking pan. Sprinkle the streusel topping over the batter. Bake 45-50 minutes. Remove from the oven and let cool before serving. Serve with whipped topping

Mississippi Mud Cake

This recipe is from my Great Grandma Wanlass. We have been making it every Thanksgiving for a few years and it is one of my most favorite desserts!! I didn't get a picture before people started digging in. I wish I had saved a piece-I am craving it right now!

Mississippi Mud Cake

Mix together:

2 sticks of butter

2 cups sugar

1/4 cup cocoa

4 eggs

Slowly add:

1 1/2 cups sifted flour

1 tsp vanilla

1 1/2 cups chopped walnuts

Cook at 325 in a greased 9x13 pan for 35-40 minutes. Once out of the oven, spread a jar of marshmallow cream over the cake while it is still warm. Let cake cool completely.

Frosting:

1/2 cup cocoa

1/3 cup milk

1 tsp vanilla

1 box powdered sugar

1 stick of butter

Mix together and frost over cooled cake.

Desserts

I have been wanting to try these brownies for a while. I wasn't very happy about how my batch turned out. The recipe says to bake them for 30 minutes, but that was far too long for my batch-they didn't come out very gooey. I would suggest only cooking them 20 minutes or so.

Ooey-Gooey Peanut Chocolate Brownies

3/4 fat-free sweetened condensed milk, divided

1/4 cup butter melted and cooled

1/4 cup milk

1 pkg devils food cake mix

1 lg egg

1 (7oz) jar marshmallow cream

1/2 cup peanut butter chips

Preheat oven to 350*. Combine 1/4 cup condensed milk, butter, milk, cake mix and egg white. Mixture will be stiff. Grease bottom of 9x13 baking pan. Press 2/3 of batter into bottom of pan using floured hands;pat evenly. (Layer will be thin). Bake at 350* for 10 minutes. Combine 1/2 cup condensed milk and marshmallow cream in a bowl; stir in chips. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350* for about 20 minutes. Cool completely on wire rack.

This cake was so refreshing and yummy! A great summertime treat!

Pineapple Orange Cake

1 pkg yellow cake mix

1 can (11 oz) mandarin oranges, undrained

4 egg whites

1/2 cup unsweetened applesauce

1 can (20 oz) crushed pineapple, undrained

1 pkg (1 oz) sugar-free instant vanilla pudding

1 carton (8 oz) reduced fat whipped topping, thawed

In a large bowl, beat cake mix, oranges, egg whites and applesauce for 2 minutes on low. Pour into a 9x13 greased baking pan. Bake at 350* for 25-30 minutes. Cool on wire rack. In a bowl, combine pineapple and pudding mix. Fold in whipped topping just until well blended. Spread over cake. Refrigerate at least 1 hour before serving.