Browsing Category

Recipes

Homemade Easy Bake Oven Chocolate Cake Mix & Frosting Kits

Tutorial Tuesday

 

Good evening, savvy savers! For this week’s Tutorial Tuesday, I wanted to bring you a recipe that was very near and dear to my heart as a child, and even now as an adult, my Homemade Easy Bake Oven Chocolate Cake Mix and Icing recipe! As a child of the early 1990′s, I was always torn between playing with my skip-it, togs, watching Full House reruns, or baking with my Easy Bake Oven, but the baking usually won out! What’s cool about this recipe is that you can make kits, storing the mix and icing in smaller snack-sized baggies, labeled, then placed into larger sandwich bags, frozen, and labeled for use later with the Easy Bake Oven!

 

You will save 98% off retail price with this idea; my kits are priced under $0.20 a kit!

 

 

easy bake

 

 

This recipe is super simple, easy on the budget, and takes awesome if I do say so myself! Here’s what you’ll need…

Easy Bake Chocolate Cake Mix Recipe:

 

Ingredients:

  • 6 teaspoons flour
  • 4 teaspoons sugar
  • 1/4 teaspoon baking powder
  • 1 teaspoon unsweetened cocoa (for vanilla cake, use 1/2 teaspoon vanilla instead)
  • 3/4 teaspoon shortening
  • 1 Pinch salt
  • 6 teaspoons milk

 

Instructions:

  1. Mix all dry ingredients, slowly.
  2. Add milk.
  3. Pour batter into the greased baking pan that comes with the toy oven.
  4. Bake as directed in children’s oven.
  5. Cool for 3-4 minutes before icing, serving, or freezing.

 

Easy Bake Oven Icing Recipe:

Ingredients:

  • 2 cups confectioners sugar — sifted
  • 3 tablespoons instant nonfat milk powder
  • 1/2 cup unsweetened cocoa powder
  • 6 tablespoons vegetable shortening

Instructions:

  1. Combine all ingredients until mixture resembles crumbs.
  2. Spoon about 1/3 cup of mixture into each of 9 small containers or zip-lock bags and seal tightly.
  3. Label with date and contents.
  4. Store in a cool dry place. Use within 12 weeks. Makes 9 packages of Frosting.
  5. Kits can also be frozen, for up to six months at a time.
  6. Enjoy!

 

0 Comments

Fall Cookie & Dessert Share-Fest: Neapolitan Trifle!

 

Good morning, savvy savers! As I have shared last week, I will be incorporating my Merry Monday Cookie and Share-Fest posts, into my month-long Halloween Fall Post Series!

 

unnamed

 

Good morning, savvy savers! As I have shared last week, I will be incorporating my Merry Monday Cookie and Share-Fest posts, into my month-long Halloween Fall Post Series!

So for my weekly Share-Fest recipe, I will be sharing one of my families favorites, my Spring and Summer Neapolitan Trifle! I can make this dessert from ingredients solely from the Dollar Tree, use frozen cake, cupcake, and cookie scraps crumbled to save money, and aside from the berries which I often buy on buy-one-get-one-free sales from Winn-Dixie, I can make this dessert for under $4.00, which consists of fourteen 1 cup servings. The Trifle dish itself was purchased at Walmart for $4.98! This is a favorite recipe, and one that I find works best made the night before, which allows the juice, pudding, and layering-medium of choice to meld together!

 

Neapolitan Trifle Pudding Ingredients:

10 cake slices, or cupcake crumbles (6 cups of crumbles, if used)
1 lg. container (12 oz.) whipped topping
2 lg. pkgs. vanilla instant pudding
2 pts. fresh or frozen strawberries
1/4 c. maraschino cherry juice
Maraschino cherries & pecans, or cookie toppings; on this trifle I used Breyer’s chocolate sauce from the Dollar Tree!

 

How to make Trifle Pudding:

1) If using fresh strawberries, hull, wash, slice and add sweetener to taste; a good rule of thumbs for making a simple fruit glaze is one tablespoon of water to 1/4 cup sweetener. Once the fruit is glazed, let stand ten minutes.

2) Line a trifle bowl with cake slices, or cupcake crumbles, if that’s what you have on hand.

3) Make the vanilla pudding according to instructions on the package; add 1 tablespoon cherry juice.

4) Sprinkle the cookies, lady fingers, cake slices, or cupcake crumbles with maraschino cherry juice, then put a layer of pudding, strawberries and whipped topping.

5) Repeat step 4 with a second layer and end with the whipped topping.

6) Arrange quartered strawberries on the top of the trifle, seed-side out.

7) Add chocolate sauce around the strawberries; the sauce will spread out.

8) Refrigerate to chill before serving.

9) Enjoy!

 

All of the following blogs will be participating:

Erlene @My Pinterventures
Julia @Happy House and Home
Misty @The Lady Prefers 2 Save
Amanda @The Kolb Corner
Rachel @Craving Some Creativity

 

Here’s to sharing,

Misty

 

3 Comments

Fall Cookie & Dessert Share-Fest: Cupboard Clearing Cake!

 

Good morning, savvy savers! As I have shared last week, I will be incorporating my Merry Monday Cookie and Share-Fest posts, into my month-long Halloween Fall Post Series!

 

IMG_0002

 

Please note, stating with next week’s Merry Monday Linky Party, there will be an iLinz link-up so you will be able to share you best holiday fare as well! This week I am sharing one of my families favorites, my recipe for Cupboard Clearing Cake! Why call it Cupboard Clearing Cake? Well, the toppings and icing can be tailored to whatever you have on hand, and in my case, cherry pie filling, oreos, and nutella! Though this cake does not fit into my low-amylose diet, it does satisfy ever sweet tooth craving myself and my husband has, and on occasion, is just an awesome pick-me-up!

This cake is sure to cheer up even the grumpiest Gus! Here’s how to make it:

 

Cupboard Clearing Cake Ingredients:
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

 

Directions For Cake:
1) Preheat oven to 350 degrees F (175 degrees C).
2) Grease and flour two nine inch round pans.
3) In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer.
4) Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
5) Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick.
6) Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

 

Ingredients for Icing and Assembling Cake:
2 3/4 cups confectioners’ sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
1/2 cup nutella
1 can cherry pie filling
Oreo cookies, or other cookies on hand.

 

Directions For Assembling:
1) In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside.
2) Next, in a large glass bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk.
3) Blend in vanilla. Beat until light and fluffy; adjust consistency with more milk or sugar if needed.
4) Fold in nutella, and let icing rest in bowl, at room temperature for five minutes.
5) Place 1 cake round on cake stand, adding half the contents of one can of cherry pie filling on top, then top with second cake round.
6) Ice cake, then place remaining cherry pie filling centered on top of cake, when finished crumble oreos around top, and reserve several to rim bottom of cake.

Enjoy!

 

6 Comments

Fall Cookie & Dessert Share-Fest: Spooktacular Boo-Berry Halloween Muffins!

 

Good morning, savvy savers! As I have shared last week, I will be incorporating my Merry Monday Cookie and Share-Fest posts, into my month-long Halloween Fall Post Series! Please note, stating with next week’s Merry Monday Linky Party, there will be an iLinz link-up so you will be able to share you best holiday fare as well! This week I am sharing one of my families favorites, my recipe for a truly spooktacular Halloween Breakfast treat, my healthy, low-amylose-friendly Boo- Berry Breakfast Muffins:

 

 

Ingredients:

1 1/2 cups all-purpose, gluten-free coconut flour
3/4 cup Truvia Baking Blend
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/3 cup coconut oil
1 large organic egg
1/3 cup unsweetened vanilla almond milk
1 1/2 teaspoons vanilla extract
1 Teaspoon dried orange bits
1 cup blueberries

 

Instructions:

1) Heat oven to 400 degrees

2) Next, combine flour, 3/4 cup of the Truvia, baking powder and the salt in a large bowl with a whisk. Whisk at least 10 times to make sure the baking powder and salt have evenly dispersed.

3) Add vegetable oil to a measuring glass.

4) Add the egg to the measuring glass, and incorporate; while incorporating add your vanilla extract.

5) Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix.

6) Fold in your berries and orange bits.

7) Divide batter between 12 muffin cups. As I am using silicone, you will not need to use liners (unless giving to others), or add water to the bottom of your muffins.

8) Bake muffins 15 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.

9) Once done, tip your Cupcake Molds on its side, and your muffins will simply fall out!

10) Transfer muffins to a cooling rack and cool completely.

11) To store muffins, place them in a plastic bag, seal, and store at room temperature for up to 2 to 3 days, or freeze tightly wrapped for up to 3 months.

 

These muffins, adorned with cute black and orange pieces, are full of healthy omega-3’s, fiber, and protein! These muffins are the best! Stay tuned to next week for another healthy dessert option! Also, be sure to check out the recipes the other hosts will be posting, here! Enjoy!

 

2 Comments

Making More Out Of Monday Meals: Homemade French Salad Dressing!

DSCN0256

Good afternoon, savvy savers! So, today I want you all to remember the not so distant past, the days when the height of sophisticated family dining was going out to the Sizzler or Ponderosa! How I remember those days! So may aisles, so many choices, only one plate! For me, my first stop was always the salad bar, and my topping of choice, the Orange Stuff! That’s right, the old school Orange French Dressing; the tangy sweetness of this topping always brought a smile to my face! But why let the fun end with adulthood? So, for this edition of Making More Out of Monday Meals, I’ll be posting my recipe for homemade Orange French Dressing!

Ingredients:

  • 1 cup white sugar
  • 1 cup ketchup
  • 1 cup vegetable oil
  • 2 cloves garlic, minced
  • 1/2 cup white vinegar
  • 1/2 teaspoon hot pepper sauce
  • 1 tablespoon celery seed
  • 1/4 teaspoon liquid smoke flavoring

Directions:

  1. In a one quart jar, combine sugar, ketchup, oil, garlic, vinegar, hot sauce, celery seed, and liquid smoke.
  2. Cover and shake well.
  3. Refrigerate until serving.
  4. This recipe makes 1 quart dressing; I save mine in a mason jar, secured, and stored in the refrigerator up to three months!
  5. Enjoy!

 

 

Misty

0 Comments

How to Make Blueberry Freezer Jam!

blueberry

 

 

Hello again, savvy savers! To finish today’s Health-Minded Monday posts, I wanted to share with you all one of my favorite ways to save money, and that is by making various forms of Freezer Jam!

I know you may be thinking, freezer jam? Yes, I often freeze prepped, but not processed jams, for use on toast, pancakes, french toast, and as toppings for ice cream. Though I still make the traditional, simmered then canned, jellies and jams, this method in many respects, is easier, cheaper, and tastes better. Also, it is worth mentioning for those traditionalists, when it comes to jam, this method of freezing kills the same microbes boiling would, as so this method is just as safe for your family! As yesterday found me with an extra pint of blueberries needing to be consumed, I thought this would make an awesome post.

So, here’s how I make it!

 

Ingredients:

  • Fresh blueberries; organic is always better and Driscoll’s generally has coupons on their website taking the cost of the berries down by as much as half.
  • Sugar (or sugar substitute)
  • Pectin

 

 

 

 

 

Instructions:

  1. Prepping your berries; make sure all berries are clean, have all stems removed, and are patted dry with a clean towel.
  2. Consider the math; for each pint of berries you will use 2/3 cup sugar and 2 teaspoons pectin powder.
  3. If using a sugar substitute, for each 2/3 cup of substitute used, add 1/2 teaspoon agave or yacon syrup.
  4. To begin, add your berries to your bowl; be sure to place paper towels under bowl now to prevent blueberry stains on counter tops!
  5. Mash your berries with a potato masher until smooth. If making large batches a bender can be used, and any retirements in the blender can be transformed into smoothies, as well!
  6. In a mixing cup add your sugar and pectin and form to incorporate; this blend should be lump-free.
  7. Add your mixture to your mashed berries, and whisk to incorporate.
  8. Let your mixture sit for 15 minutes; this will allow the pectin to congeal.
  9. Add your jam to prepared containers; if making in large batches or giving as gifts use prepped jelly jars, for this session I used BPA-free freezer-burn resistant, stackable plastic tubs.
  10. Make sure to leave 1/2-1 inch of headroom at the top of each container for expansion of the jam while freezing.
  11. Freeze your jam!
  12. The jam will last 12 months frozen.
  13. Before use, allow to thaw overnight in the refrigerator; refrigerate leftovers will last two weeks in refrigerator.
  14. Enjoy!

 

So, that’s it! Easy-peasy! I love how simple this jam is, and it is honestly one of tastiest jams around, it I do say so myself! If you make freezer jam, or have other jam or jelly suggestions please leave me a comment below, as I would love to hear about them!

Here’s to making more out of Monday meals!

Misty

 

5 Comments

Homemade 7-Eleven Cherry Slurpees!

slushies

Calling all my savvy savers! If you were anything like myself as a child, then you treasured the summer months when only the icy cold chill of a cherry 7-Eleven Slurpee could quench your thirst! So for today’s Throwback Thursday post, I am giving you all my recipe for cherry slurpees! I use Splenda in my Slurpees, so my blend is calorie-free! You can switch this for cane or white sugar, as well you can change the blend to your palette, in terms of flavors! This recipe, and its ingredients can be made for under $0.20 each 16-ounce serving! Enjoy!

Ingredients:

2 Cups Cold Club Soda 1/2 Cup Splenda 1/4 Teaspoon Cherry Flavored Unsweetened Kool-Aid 1/2 Teaspoon Cherry Extract 2 1/2 Cups Crushed Ice

Instructions:

1) Pour your club soda, extract, and kool aid into a blender.

2) Put half of your ice into your blender, and blend for 30 seconds.

3) Place your blender container in the freezer for 30 minutes.

4) After 30 minutes, remove from freezer and then add your remaining ice, and re-blend for 30 second.

5) Serve in a chilled glass!

6) Enjoy!

0 Comments