Cake Batter Blondies

Ingredients:
Box of cake batter (Funfetti)

1 egg
1/2 cup of milk
1/2 of white chocolate chips
1/4 cup of oil
Strawberry icing (optional)
Sprinkles (optional)

Mix the cake batter with egg, oil and add the milk slowly. Batter should be dense. Then add the chocolate chips. Use a greased 8x10 pan. Bake 350 degrees for 25-30 minutes. Blondies should be slightly uncooked. Let cool for 20-30 minutes.

For that extra something special-I add strawberry icing. It makes them more fun and pretty and delicious.

S'mores on a Stick

Simple and easy. Spear your marshmallow with a toothpick or small kabob stick. Dip in melted chocolate and roll in crushed graham crackers. Room temp or chilled, makes a great summertime snack.

July 4th Cupcakes

Cupcakes

1

box Betty Crocker® SuperMoist® white cake mix

3/4

cup water

1

cup sour cream

1/3

cup vegetable oil

1/2

teaspoon almond extract

3

eggs

1

jar (10 oz) maraschino cherries (about 38 cherries), drained, finely chopped and patted dry

Glaze

3

cups powdered sugar

3

tablespoons water

2

tablespoons light corn syrup

1/2

teaspoon almond extract

Decoration

24

blue candy stars

Betty Crocker® red decorating icing (from 4.25-oz tube)

• 1Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• 2In large bowl, beat cake mix, water, sour cream, oil, 1/2 teaspoon almond extract and the eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in cherries. Divide batter evenly among muffin cups, filling each about two-thirds full.
• 3Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling racks. Cool completely, about 30 minutes.
• 4Meanwhile, in medium bowl, beat powdered sugar, water, corn syrup and 1/2 teaspoon almond extract with electric mixer on medium speed until smooth. Spoon over cupcakes, using back of spoon to spread. Let stand 10 minutes.
• 5Place 1 candy star on each cupcake as shown. Using writing tip, pipe icing in wavy stripes on each cupcake to look like flag. Store loosely covered.

Berry Parfait

INGREDIENTS 3 cups blueberries		12 ounces heavy whipping cream
2 cups raspberries		3/4 teaspoon vanilla extract
1 cup strawberries, halved and sliced		Crisp cookies (your choice)
1/3 cup plus 2 tablespoons confectioners’sugar 1 Place blueberries in one bowl, and raspberries and strawberries in another bowl. Add 1 tablespoon of sugar to each bowl and toss gently. This will help release the fruits' juices and sweeten the berries. Set aside for 15 to 20 minutes. 2 While fruit is macerating, add whipping cream, vanilla extract and the remaining sugar into a medium-size mixing bowl (preferably chilled). Whip until stiff peaks form. 3 Spoon alternating layers of blueberries, whipped cream, then raspberry-strawberry combination into glassware of your choice. Serve with crispy cookies

Berries for Summer

Summertime means fresh and ripe berries. It also means a perfect time to get creative with your desserts. Berries make any dessert look great. For more berry delicious desserts, stay tuned.