Jello to Icing

Happier Than A Pig 

Jello Frosting
3 oz package Jello (pick your flavor/color, not sugar free)
2/3 C sugar
1 egg white
1 tsp vanilla extract
1/2 C boiling water (must be boiling to dissolve the sugar)

1. Put everything except boiling water in the metal/glass bowl of your stand mixer fitted with whip attachment. 
2. Turn the mixer to high just as you add the 1/2 C boiling water.
3. Whip on high for five minutes. I literally used a timer and #10 on my KitchenAid.
4. Will frost 24 cupcakes or 9x13 cake.

 frosting made with Jell-O has structure because of the gelatin it contains; this is both a good thing and a bad thing for us. On one hand, it allows us to create beautiful piped designs that won't melt or slide; on the other, it means that we must work quickly with the frosting before it becomes too hard.

In the end, however, I find this to be a minor inconvenience when looking at the grand scheme of things. Think of how many different flavors of frosting you can create with this recipe... and how many different cakes you can pair each frosting with! The possibilities are almost endless—not to mention endlessly fun.

Yellow Cake Mix to Chocolate cake mix

 

Confessions of a Baking Queen

1 - 15.25oz Box of Yellow Cake Mix (I didnt have chocolate)
1-3.9oz Box of Dry Vanilla Pudding Mix (I didnt have chocolate)
1/2 c Cocoa Powder
4 Large Eggs, at room temperature
6oz (¾ Cup) Vegetable Oil
6oz (¾ Cup) Sour Cream (or mayo or plain yogurt)
4oz (½ Cup) Buttermilk
1 Teaspoon Vanilla
4oz (½ Cup) Hot Coffee (I didnt have it)
85 grams (½ Cups) Mini Chocolate Chips, optional

1. Preheat your oven to 350F/180C and spray two 8-inch or 9-inch round cake pans with non-stick baking spray, my preferences are Bakers Joy or Pam for Baking. Set the pans aside.
2. In a large bowl mix together everything except the hot coffee and mini chocolate chips. Mix until fully combined, you want to make sure you mix well enough that there are no traces of egg left behind but you don't want to overmix the batter. Then mix in the hot coffee, it will thin the batter out then fold in the chocolate chips.
3. Pour the cake batter evenly between the two prepared pans and bake. For 8-inch cakes I found they baked in the 25-30 minute mark as opposed to the longer times the cake box suggested.  Let the cake pans cool on a wire rack for 15 minutes before inverting the cake out directly onto a wire rack to cool completely. Then frost with your favorite frosting.

He wanted cherry icing served on it with maraschino cherries on top for decoration

Apple Crisp

Apple Filling -
10 apples with peel, chopped in 1-2 inch chunks
2 t cinnamon
1 t salt
1/2c brown sugar
1/4c butter
Dash of lemon juice

Oat topping crisp

1 c  flour
1  cup old fashioned oats
2/3 cup packed brown sugar
1/4 tsp salt
1/2 teaspoon cinnamon
1/4 cup (1/2 stick) butter.

Mix apple filling.in bowl, in separate bowl mix oat topping

Spray 9x9 pan  with oil, then put apple filling in pan. and layer with oat topping

Bake in oven 350 degrees 40-60min

Quick Brownies from Amy sutherland

------------Brownie Ingredients--------------

2 cubes of butter (softened)
2 c sugar
4 eggs
2 t vanilla
Cream together.

then Add-
1 and 1/2 c flour
2 t salt
1/2c cocoa
1/2 c chopped nuts

Spray pan
Bake 350 degrees, cook 25-30min

Frosting-
1 cube butter
3 and 1/2-4 c of powdered sugar
1/4 c cocoa
1 t vanilla
Add milk to the consistency you want.
Salt to taste

Denise’s peach pie.

From Nadine Rollo-

• I’ve got a really easy recipe We all (sisters)have the same recipe and we all use it. .(for 1 pie) 3/4 C Sugar 4TB cornstarch 1 Pinch of salt 1C cold water 1 T Lemon juice to taste  10 drops of lemon essential oil  1/8 c butter Cook to pie shell first and let it cool in freezer or fridge. Stir together the sugar, cornstarch and salt. Add 1c water slowly while stirring.. and keep stirring. It will become really thick stir and cook for one minute. remove from the heat and add your lemon juice to taste and the butter.  Add the peaches to the sauce stir. carefully Add to prepare pie shells and enjoy it. Refrigerate for a couple of hours but if not, it’s OK. It taste good either way. I hope this works for you. We do love it with whipping cream by the way or ice cream.. … I told Lily that if the peaches ripen on any of the trees while we are gone, but you are welcome to take some peaches. Thank you for letting her do all this. She’s a great help.

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Brinley Brownies

DBL     Original Recipe

4          2 eggs

1c        1/2 c oil

2c        1 c sugar

2t        1 t vanilla

1c        1/2c flour

2/3c     1/3c cocoa powder

1/2t      1/4t baking powder

1/2t       1/4 t salt

Mix ingredients pour into Sprayed 8x8 pan 

Bake @ 350 for 20-25min

Double recipe to fit in a 9x13 pan

Make a mini cake out of 2 cupcakes

 Video of how to make a mini cake

From British Girl Bakes- Another good tutorial on how to make mini cakes

White Cake Mix to Pumpkin Cake

 Like Mother Like Daughter

Makes 24 cupcakes

• 1 box yellow cake mix
• 1/2 cup oil
• 1/4 cup buttermilk, or milk, or sour cream
• 4 large eggs
• 15 oz  pumpkin pie filling
• 1 tsp pumpkin pie spice
• 3 tsp ground cinnamon
• 1/2 t ginger
• 2 t allspice
• 1 t nutmeg
• 
  

• Preheat the oven to 350 degrees.
• Mix together the cake mix, sugar, oil, water, eggs, pumpkin puree, pumpkin spice, and cinnamon.
• Stir for 2 minutes until the batter is super smooth.
• Pour the batter into a greased cake pan and bake until a toothpick comes out mostly clean.
• For cupcakes 15-18min, a 9x13 pan, bake for 25-30 minutes, or10inch bundt cake, bake for 30-40 minutes
• Allow the cake to cool for 10 minutes then remove from the pan to a cooling rack to cool completely.
• Top with powdered sugar, vanilla icing, or cream cheese frosting.

Christi Zulim Chocolate Cake

 Our Journey To Home

Chocolate Cake

• 2¼ cups flour
• 1⅔ cups sugar
• ⅔ cup cocoa powder
• 1¼ tsp baking soda
• ¼ tsp baking powder
• 1 tsp salt
• 1 tsp vanilla
• 2 large eggs
• ¾ cup butter
• 1¼ cups water

Instructions

• Preheat the oven to 350°. Butter and flour 3 round 8-inch pans, 2 round 9-inch pans, or 9×13 pan.
• Add all the ingredients to a large bowl. Mix on low for 30 seconds then scrap the bowl with a spatula to make sure all the ingredients are combined. Then beat on medium high speed for 3 minutes.
• Bake for 30 minutes for 8 inch pans, 30-35 for 9 inch, and 40-45 minutes for 9×13. When a toothpick inserted in the center comes out clean, remove from the oven and let cool for 10 minutes. Transfer to a wire rack and cool completely for 1 hour.
• Frost and serve!

Frosting

Add A Pinch

• 1½ cups butter, softened
• ▢1 cup unsweetened cocoa powder
• ▢5 cups confectioner’s sugar
• ▢½ cup milk
• ▢2 teaspoons vanilla extract

• Add cocoa powder to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
• Cream together butter and cocoa powder until well-combined.

• Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
• Add vanilla extract  and combine well.
• If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Peanut Butter Bars

Six Sisters Stuff

Original recipes (SNGL- Single)  Makes 24 bars- makes half cookie sheet 

Double (DBL) makes 48

-------------------Cooked Peanut Butter Bars---------------------

DBL           SNGL

2 C           1 cup butter softened (or any mixture of different oils- coconut, nut butter- sunflower seeds, almonds, cashews, olive oil)
--------------1 cup sugar (I usually dont add this, I just add the brown sugar)
2 C           1 cup brown sugar firmly packed (could use maple syrup)
1/4c          One time I added 4 T of molasses
2 t             1 teaspoon vanilla extract
4               2 large eggs
5 C           2½ cups peanut butter divided
4 C           2 cups old fashioned oats
4 C           2 cups flour
2 t             1 teaspoon baking soda
2 t             1 teaspoon salt

Frosting

1/4 cup butter softened, plus 3 T peanut butter and 3 T coconut oil                

 (or from original recipe 1/2c butter)
¼ cup milk
2 teaspoons vanilla
4 Tablespoons cocoa powder
3 cups powdered sugar

Instructions

1- Preheat oven to 350 degrees F.
2- In a large bowl, cream together butter, sugar and brown sugar together.
Add vanilla, eggs, and 1 cup of the peanut butter; stir to combine.
Add oats, flour, baking soda and salt and mix until well combined.
4- Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer.
5 Bake for 15 minutes and remove from oven.
6- Drop remaining peanut butter (about 1 1/2 cups) by very small spoonfuls (we use a baby spoon) all over on top of warm bars. Let set for about 5-6 minutes and gently spread when peanut butter has begun to melt. It will spread easily when the peanut butter has softened on the warm bars. Don't try to spread it while still thick.
7- Then let the bars cool until peanut butter has set up.
While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.
Cut into bars and serve.

6/24/23 Amy Baked the bars in a rectangular cake pan (12.7" X 8.9" X 2"), so the bars cooked for 25-30min and they are thicker, lets see if the girls like thick peanut butter bars

4/24/25 can add oat flour instead of oats, that just makes the bottom layer smoother without the oat flakes
I cooked the bars for 10 min, I wanted them to be a little softer not so crunchy.

Also there can be.......

---------NO BAKE PEANUT BUTTER OAT BARS-----------

ERIN LIVES WHOLE

Ingredients-

1 cup salted peanut butter (if not salted, add in a pinch)
1/4 cup + 1 tbsp maple syrup
3/4 cup oat flour certified gluten-free (1 cup almond flour also works here)

Topping:

1 cup chocolate chips
1/2 cup peanut butter

• 
  

In a medium bowl, mix together peanut butter, maple syrup, and oat flour until well combined.
Press mixture into an 8×8 dish.
Pour chocolate chips and remaining peanut butter into a microwave safe dish and microwave on 30 second increments until chips are melted.
Pour melted chocolate peanut butter mixture over peanut butter base.
Place in freezer for one hour, then cut and serve.
Store in fridge or freezer!