2020 Shark Week Barbie

I was 14 when the first Jaws came out, and yes, living on the east coast, it made quite an impression! But then truthfully, I've always preferred swimming in pools to the ocean. Although I will say ~looking~ at the ocean is good for the soul:@) I am tickled with how big Shark Week has become. While I personally can't watch (hand raised-total scaredy cat), I'm all for anything that gives folks something to look forward to and have some fun with. This year it starts on August 9th, Discovery Channel.

Until then...
At the shore, Barbie's drifting on a float in shallow water.
She's so intent on getting ready to take a picture of the scene in front of her,

she doesn't notice the real action is coming up from behind...

Cue the music...

 What do you say at a moment like this???

I mean, besides "oh Momma" (or something a tad more colorful)...

"Where's my can of mace when I need it?"...

Yes...

I'll stick to having my toes in the dry sand.

Thank you.

Bye, bye, Babs...

 *Disclaimer* No Barbies were harmed in the making of this post😉

No-sew bathing suit from ribbon here.

Pool float from Dollar Tree, shark was at Walmart $1.

Camera was in a mixed grab bag of goodies from Ebay.

~Make something just for fun and have a happy day😎

Saturday ReView: Funfetti Zucchini Cake and Two-Sided Decorative Pillows for Barbie

I have a couple more new zucchini posts ready for this year but wanted to share a "sweet" idea from the archives... This Funfetti Zucchini Cake is a great way to use up an extra zuke and since we're adding colorful sprinkles, you don't even have to peel it if you don't want to! This makes a moist cake and the sprinkles just make it fun:@)

And how about a little Christmas in July fun... I wanted to share an easy idea to add a quick seasonal and holiday flare to doll play, pictures and dioramas... When making a throw pillow, use a different design for each side. Here I used my gifted Barbie profile print on the left, and when you flip the pillow... Santa! They can be any shape, round, square or rectangular. This also works if you'd like to have different color options, or stripes and checks, etc. Barbie says a girl can never have too many decorating options!

Double the look for half the storage space😉

Do you like Christmas in July?

I love it!

🎅🌴Have a jolly weekend everyone, stay cool:@)

Funfetti Yellow or White Zucchini Cake

Looking for a great way to try to hide the zucchini in your cake? How about a Funfetti Zucchini Cake... The sprinkles add lots of color and you may just be able to sneak it past the kids:@) Even if you don't use the sprinkles this is a nice moist cake that would work well with any flavor of frosting your crowd likes. You can make a true white cake by using only egg whites, I made half of the recipe and used one whole egg so mine is more of yellow cake.

The full recipe calls for two 8" round cake pans, I used an 8" square pan for half.

Had to chuckle at a comment by Bloggy Buddy Jenna... She says she sneaks the zucchini into treats by telling her Grands it's "super hero sugar". I love it! 

All I can say is, this was a very popular cake here at Casa de Pig In Mud:@) Other zucchini sheet cake options: Chocolate Zucchini and Spiced Zucchini.

Funfetti Yellow or White Zucchini Cake-adapted from I Am Baker
1/2 C butter, room temperature
2/3 C sugar
1/2 tsp vanilla
3 egg whites-I used one whole egg for half the recipe
2 C A/P flour
2 Tblsp cornstarch
3 tsp baking powder
1/4 tsp salt
2/3 C milk-I had Half and Half
1 C shredded zucchini, squeezed dry-grab handfuls and squeeze, whatever liquid comes out is good enough
3 Tblsp sprinkles

1. Beat butter, sugar, vanilla and eggs until light a fluffy.
2. Sift flour, cornstarch, baking powder and salt.
3. Alternate adding flour and milk to butter mixture, mix until just combined.
4. Fold in zucchini by hand. Add sprinkles with the last stir or two.
5. Pour into two greased and floured 8" cake pans. 
6. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean.
7. Cool and frost. I made Hershey's One Bowl Buttercream Frosting HERE.

Have a sticky sweet ~sneaky~ happy day:@)

Spiced Zucchini Sheet Cake

Raise your hand if you have an extra zucchini or two laying around right about now... Anyone? Yea, I thought so:@) May I recommend this Spiced Zucchini Sheet Cake which was a big hit at dinner on Sunday! I chose to cut the recipe in half and use my 9x13 sheet pan but please do-not-hesitate to make the full version in a regular baking dish. This is a very nicely spiced cake folks and of course the cream cheese frosting pairs with it perfectly.

My pics are of the last piece (which I wrestled from my sons:@) and just happens to not show the green flecks of the skin. But believe me, the green is in there. If you don't want folks wondering what that "funny" stuff is, peel the squash first. For a variation: There's a Chocolate Zucchini Cake HERE and a Funfetti Zucchini Cake HERE.

This is a very tasty way to use up some summer squash, you could use green or yellow. All that's needed now is a cup of coffee or tea...

Spiced Zucchini Cake-adapted from Tastes Better From Scratch
2 C A/P flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt-I just added a little pinch
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
3/4 C sugar-I used 1/2 C
3/4 C brown sugar
1/2 C vegetable oil
1/2 C applesauce
2 eggs
1 1/2 tsp vanilla
1/3 C sour cream
2 C grated zucchini-I let mine sit on paper towels to drain a bit while I mixed up the cake

Icing:
8 oz cream cheese, softened
6 Tblsp butter, softened
2 1/2-3 C powdered sugar-I recommend sifting it
1 tsp vanilla

1. Grease 9x13 pan.
2. Mix flour, powder, soda, salt and spices and set aside.
3. In large bowl mix sugars, oil and applesauce. Add eggs, vanilla and sour cream, mix well.
4. Stir in zucchini.
5. Add flour mixture, mix until just combined.
6. Pour into baking dish and bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean.
7. Cool completely.
8. Icing: Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, beat until fluffy. Ice cake.

Have a sticky sweet happy day:@)

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Lemon Sheet Cake

I love sheet cakes in the summer because they bake up so quickly. I also had a special request from my dinner crew so this Lemon Sheet Cake went right to the top of the list of things to try. It was very good, kinda puckery yet sweet at the same time. We'll definitely keep this in our dessert rotation. Another nice idea for hot days, leftovers freeze beautifully-if you happen to have any:@)

It was a very rainy, overcast day... I thought the sprinkles might perk things up a bit:@)

I made half the recipe in a 9 x 13" sheet pan.

Stop by Cooking Classy for very detailed instructions and to see how beautifully she decorated her cake!

Lemon Sheet Cake-from Cooking Classy
2 C A/P flour
1/4 C cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 C sugar
2 Tblsp lemon zest
3/4 C butter
4 large eggs
1 tsp vanilla
1/2 C buttermilk
1/2 C sour cream
2 Tblsp fresh lemon juice

Glaze:
3 1/4 C powdered sugar
1/3 C fresh lemon juice

1. Butter 18 x 13" sheet pan, dust with flour, shake out excess flour.
2. Mix flour, cornstarch, baking powder, baking soda, and salt, set aside.
3. In big mixing bowl beat sugar and lemon zest until fragrant. Add butter and whip until light and fluffy.
4. Add eggs one at a time, mixing well.
5. Mix in vanilla.
6. Whisk buttermilk, sour cream and lemon juice in separate bowl.
7. Alternate adding flour mixture and liquid mixture to the butter in mixing bowl. Beat only until combined.
8. Pour and spread batter into sheet pan.
9. Bake at 350 degrees for 22-25 minutes or until toothpick comes out clean.
10. Cool completely.
11. Whisk powdered sugar (I sifted mine first) and lemon juice until smooth. Pour over cake and spread to coat.

Have a sticky sweet happy day:@)

Chocolate Zucchini (or Yellow Squash) Sheet Cake

When life gives you an abundance of zucchini, may I suggest you make cake:@) Chocolate Zucchini Sheet Cake to be exact. What I love most about sheet cakes is how quickly they bake and they always stay moist. I had a yellow squash so that's what I used. Thoughts: Grease the pan well. Be prepared to work quickly with the frosting-it begins to set fast and most importantly... If you're worried about a picky eater wanting to know what the "funny stuff" in the cake is, peel the squash. It's only the peel that shows up in the cake, not the flesh. This is a great cake folks, I think you'll really like it if you try it!

 I made a half batch, only used 1 egg and baked it in a 9x13" quarter sheet pan. 

If you'd like some other options click for: White Sheet Cake, Pumpkin Sheet Cake, and Pound Sheet Cake.
Thanks for another great sheet cake recipe Jenn:@)

Chocolate Zucchini Sheet Cake-from Eat Cake for Dinner

2 1/2 C A/P flour

2 C sugar-I cut back to 1 1/2

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

1 C butter

1/4 C unsweetened cocoa powder

3 eggs

1/2 C buttermilk-I used 2% milk

2 tsp vanilla

2 C shredded zucchini-I used yellow squash

1. In large bowl combine flour, sugar, baking soda, baking powder and salt, set aside.
2. In small saucepan over medium beat melt butter, add cocoa powder and stir until smooth and combined. Bring to a boil, remove from heat and add to dry ingredients along with everything else. Mix well. (I suggest adding everything but the squash, mix well and then stir in the squash.)
3. Pour into greased 13"x18"x1" baking sheet and spread out evenly. 
4. Bake at 350 degrees for 17-20 minutes or until top springs back when lightly touched (15 minutes in my oven).
5. Remove from oven and top with frosting.

Chocolate Frosting-from Eat Cake for Dinner
3 1/2 C powdered sugar
1/2 C butter
1/4 C unsweetened cocoa powder
1/3 C buttermilk-I used 2% milk
1 tsp vanilla

1. Add powdered sugar to a large bowl (I did sift mine), set aside.
2. In small sauce pan over medium heat melt the butter. Add cocoa powder and buttermilk and stir until smooth. Bring to a boil, remove from heat and pour over powdered sugar. 
3. Add vanilla and whisk together until smooth and creamy. 
4. Quickly pour over hot cake and spread out evenly. 

Let's use up that overachieving zucchini and have a happy day:@)

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Pumpkin Sheet Cake-9x13 Quarter Sheet Cake Size

On today's episode of The Pumpkin Palooza Pantry... There are things I just didn't grow up with that I really enjoy now, bar cookies and sheet cakes are at the top of the sweets list:@) My idea was to scale a cake down to a more manageable size for a small family, and this will help use up 1/2 C of leftover pumpkin too. This 9x13 Pumpkin Sheet Cake was adapted from King Arthur Flour and you can get the recipe for a larger cake by clicking the link. I'm guessing it would make about 6-8 nice cupcakes too if you'd rather go in that direction...

These little sheet cakes bake up so fast, mine was done in 15 minutes, and the cake stays so moist!

This was a big hit at Sunday dinner and while I sent a couple slices home with the kids, 

I don't mind telling you, I did make sure to save some for my morning coffee:@)

Pumpkin Sheet Cake, 9x13 Quarter Sheet Cake Size-adapted from King Arthur Flour
1/2 C vegetable oil-I used half oil, half sour cream
1/2 C brown sugar
1 Tblsp sugar-they call for 1/4 C
2 eggs
1/2 C pumpkin
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
*1 1/2 tsp pumpkin pie spice, or 3/4 tsp cinnamon and 1/4 tsp each ginger, nutmeg and cloves
1 C A/P flour
1/4 C chopped walnuts, toasted-I didn't have any but would have loved them!
1/2 C raisins

Frosting-
4 oz cream cheese, softened
2 Tbslp butter, softened
1 Tblsp maple syrup
1 1/4 C powdered sugar, sifted
pinch salt
1/2 C toasted walnuts for the top

1. I added all of the cake ingredients to a bowl and mixed them up good. *I just shake in the spices to taste. You can click the link HERE to see specific instructions. 
2. Grease a 9x13 sheet pan well-I used Crisco.
3. Pour batter into sheet pan and spread out.
4. Bake at 350 until done, start checking around 12 minutes, mine took 15.
5. Cool and add frosting. Note: I didn't make this frosting (although it sounds great!), I just winged it with about 3oz cream cheese, 1 1/2 Tblsp butter, 1 C powdered sugar, splash of vanilla and just enough heavy cream to get it started.

Enjoy a seasonal treat and have a happy day:@)

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The 5 Most Popular Posts from 2012

Well, if I can say one thing about my most viewed posts from 2012, it's that you have diverse tastes-and I love that:@) They are all food posts, so that helps set the course for 2013... I'm not going to use the top 2 because they are an anomaly, a testament to the power of Pinterest, I'll just add them on at the end.
So here you go:

(Jenn's) Grammy's Sheet Cake-Truly wonderful, don't hesitate to give it a try folks!

Dyed Deviled Eggs-Such a fun idea, be sure to tuck it away for Easter.

Pressure Cooker Boston Baked Beans-A pressure cooker recipe? This is truly a surprise to me.

Pickled Jalapeno Tutorial-I enjoy making tutorials and would like to do more in 2013.

Nice to see Earl made the list too, even if maybe not his best side:@)

Beefy Enchilada Stuffed Poblanos-I need to make these again... soon!

These two posts are a hit on Pinterest and still get many daily hits:

Jello Frosting and Pickle Dip.

I'd like to wish everyone a very Healthy and Happy New Year! 

Thanks for all the fun in 2012, Earl and I are looking forward to 2013:@)

Cherry On Top

Hey everyone! When I first saw this dessert I knew I had to make it, it's kind of a cross between a cookie and cake, we decided it's best described as a bar cookie. The base is a thick batter that you have to push around the sheet pan to spread out. It then gets topped with cherry pie filling (and this may just be the best use for canned cherry pie filling!) and is finished with little drops of reserved dough added to the top. The red color is beautiful and you can make it fancier with a dusting of powdered sugar.

It tastes great and I see it as a perfect dessert for the summer holidays! 

Made half a batch and used a 9x13 sheet pan.
I fished all of the cherries out of the can, and only used some of the gel. 

Earl says:

This dough is lick the beater good!

Cherry On Top

3 C A/P flour
1 1/2 tsp baking powder
1 tsp salt
1 C butter, room temp
1 3/4 C sugar
1/2 C brown sugar
4 eggs
1 tsp vanilla
1/4 tsp almond extract
1 (21 oz) can cherry pie filling
1/4 C powdered sugar, to sprinkle on top

1. Mix flour, baking powder and salt in separate bowl.
2. Cream butter and sugars with mixer.
3. Add eggs and extracts, mix well.
4. Add dry to wet, mix well.
5. Reserve 1 cup of the batter, spread the rest into a well greased 11x17 sheet pan. You'll need to push it around to make it cover the pan.
6. Spoon the pie filling over the crust. 
7. Add sporadic drops of reserved dough to the top. 
8. Bake at 375 for 30-35 minutes or until dough turns golden brown.
9. Cool completely and dust with powdered sugar. 
10. Cut into squares.

Have a happy day:@)

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Sweets For A Saturday

Grammy's White Sheet Cake

Any time I see a recipe that references someone's Grandmom/Oma/Memaw I have to take a look at it! Old family recipes are so fun and talk about tried and true... So, when I saw this at Eat Cake for Dinner I just had to try it out. So glad I did:@)

Grammy's White Sheet Cake

The cake was made on a rainy day so I opted for the perky colorful nonpareils around the outer edge.
Click the pic folks, the balls almost look 3D-cool!

Grammy's White Sheet Cake
1 C butter
1 C water
2 C sugar
2 1/4 C A/P flour
1/2 tsp salt
1 tsp baking soda
2 eggs
1 tsp vanilla
1/2 C sour cream

Frosting:
1 C butter
6 Tblsp evaporated milk
4 1/2 C powdered sugar
1 tsp vanilla
1/8 tsp salt
1 C pecans, chopped-optional

Cake:

1. Preheat oven to 375 degrees and grease sheet pan.
2. Melt butter and water in large saucepan over medium heat.
3. Remove from heat and stir in sugar, flour, soda and salt. Stir with whisk until smooth.
4. Add eggs and vanilla, mix well.
5. Add sour cream, mix well.
6. Pour into well greased 11x17 sheet pan.
7. Bake for 20-25 minutes or until cake springs back when touched.
8. Remove from oven and allow to cool while you make the frosting.

Frosting:

1. Add butter and evap milk in medium pan, heat until melted and bring to a simmer.
2. Remove from heat and stir in sugar, vanilla and salt. Stir till smooth.
3. Mix in nuts (if using).
4. Spread over cake.

Notes:
-This is a keeper, thanks so much for sharing Jenn!
-I made half of the recipe and used a 9x13 sheet pan.
-I did cut the sugar in the cake back by a couple tablespoons, it was plenty sweet.
-This frosting is lick the bowl good folks! It's almost nutty, I'll be sure to use nuts the next time.
-Work fast if you want candies to stick to the top of the icing!

Have a happy day:@)

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A Morning Cup of Joe

G-Mom-B's Jelly Roll

Hey everyone! G-Mom-B was a great baker, normally she'd make pie or crumb cake using fruit that had passed it's prime. But every once in a while she'd have some eggs to use up, that called for a Jelly Roll. I made sure I had this recipe when I moved out on my own. See that great sticky smear of jam from cutting it folks? Just keepin' it real:@)

Jelly Roll
4 eggs
1 C sugar
3 Tblsp cold water
1 tsp vanilla
1 C A/P flour
1 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees.
Line a jelly roll pan with wax paper. A standard jelly roll pan is 10"x15".
Beat eggs well.
Add sugar and mix until eggs are a lighter color (just a couple minutes).
Add water and vanilla, mix.
Add flour, powder and salt, mix well.
Pour into the lined jelly roll pan.

Ready for the oven

Bake until set, when you touch the top with your finger the cake will bounce back and not be sticky. This is about 13 minutes in my oven, the recipe said 30 minutes...

Out of the oven

Remove from baking sheet and let sit for 5 minutes, then peel the wax paper off the "edges" of the cake.

At this point you have a choice, you can turn the cake upside down onto a slightly damp clean dish towel or Handi Wipe and remove the wax paper or just roll it up in the wax paper. I've been doing it like this for over 20 years. Just make sure the wax paper is pulled straight out off the sides so the heat can escape. You'll be rolling the 10" side.

After it has cooled, carefully unroll and you can trim the edges if you'd like. They get a little darker and firmer than the rest of the cake and make a great baker's snack:@)

Earl says- um hello, baker's assistants like snacks too, just sayin'...

Use any jam, jelly or preserves you'd like (red or purple preferably), strawberry is our favorite. While I've never measured it, I'd say it takes over 1/2 cup. The offset spatula makes spreading jam a breeze.

Roll 'er back up-that's it! Sprinkle with powdered sugar before serving if you'd like, we like it au naturale.

Pour yourself a cup of coffee or tea and have a happy day:@)

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Sheet Pound Cake!

Hi everyone! I'm happy to be joining Foodie Friday and Suzy for her Great Cooking Magazine Challenge today. I chose a recipe from the May 2009 Issue of Martha Stewart Living, Sheet Pound Cake.

I decided to use it to make a trifle for dessert today, my first trifle.

Not much to show folks, here it is out of the oven. 

Once it cooled I cubed it and layered it with sweetened strawberries and chocolate pudding.

Not a bad centerpiece:@)

Sheet Pound Cake

1 C a/p flour

1/2 tsp baking powder

1/4 tsp salt

5 Tblsp butter, softened

3/4 C sugar

1/2 tsp lemon zest (optional, I didn't have a lemon)

1/2 tsp vanilla

2 large eggs

1/3 C whole milk (I used 2%)

1. Preheat oven to 350 degrees.
2. Line a 9x13 rimmed baking sheet (quarter cookie sheet) with parchment.
3. Whisk together flour, baking powder and salt.
4. Cream butter and sugar till fluffy. Add zest and vanilla. Add eggs one at a time.
5. Add flour in two additions, alternating with milk.
6. Spread into prepared sheet pan. Bake till tester comes out clean, approx 15-17 minutes.
7. Cool.

Notes:

• Take the time to try to spread it out evenly, it doesn't spread much while baking. This is where that offset spatula I bought would have helped... maybe I'll remember it next time!
• I find that this does not cook faster than expected (as my Jelly Roll cake does). See my finger print where the cake stuck to my finger? I won't check it early next time.
• This is a nice cake to cut shapes out of with cookie or biscuit cutters. 
• Great cake for a trifle!

Hope you love it if you try it!