Cooking with Demarle

So easy and not bad for you...two GREAT things in a dessert :) Mix 1 Lemon Cake mix (about 15-18oz) with 1 cup Fage plain, fat free greek yogurt and 1 cup water. I just used the 6 oz cup and it worked fine. You can also use Lemon flavored but it's harder to find. Place your Bundt Mold on the Perforated Baking Sheet, fill and bake for 35-38 minutes in a 340 degrees oven. While cooling, mix about 1/3 cup powdered sugar with 1-2 tbsp lemon juice; stir thoroughly and adjust ingredients until desired consistency is reached. Other Options - you can use this idea with any flavor cake mix and change what the glaze is; could do chocolate cake with just a powdered sugar/milk glaze, or orange cake with orange glaze, vanille or white cake with a lime glaze...the possibilities are endless!! For the Bundt Mold, which is 20 perforated servings, 1 slice = 2 WW points ENJOY :) Here are some other great ways to doctor up your favorite cake mix and keep it healthier -  http://www.hungry-gi...

This is maybe the best frosting I've tasted in a long time - so yummy!! Who needs the cake to go w/ it? ;) But, if you do, then I adjusted a box mix a little to make it yummier! Cake 1 box Pillsbury Devils Food cake mix (or whatever you like to use) 4 eggs 1/2 cup veg. oil 1 cup milk Mix until well combined. I used the Mini Muffin Tray and Small Round Mold. Preheat oven to 340 and place the muffin tray and mold next to each other on the Large Perforated Baking Sheet. Fill the muffin tray about 2/3 full and then fill the mold with remaining batter. Bake for 18 minutes, remove Muffin tray but keep mold in oven and bake the Mold an additional 8-10 minutes until toothpick inserted comes out clean. Let cool completely. Because I wanted to get them done sooner rather than later, after about 15 minutes, I put the cupcakes in the freezer for about 5 minutes, then I unmolded them super quickly and easily! I frosted right away. Frosting Adapted from this delicious reci...

This is a new version of your Rice Krispie Treat without the messy marshmallows. AND, it works awesome in all Demarle products - flexipat, any mold, any flexipan tray - the possibilities are endless and just in time for some  fun and yummy halloween themed treats! (I tried these at a Demarle team training last night thanks to Maxine! She brought them to share along with the recipe ripped out of a magazine, so I'm not quite sure where the recipe originated and cannot give credit where credit is due, sorry!) 1 cup Karo Light Syrup 1 cup sugar 1 cup creamy peanut butter 6 cups crispy rice cereal 1 1/2 cups semi-sweet chocolate chips 1 1/2 cups butterscotch chips candies for decorating frosting OR melted chocolate for decorating 1. cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated. OR, better yet - do this all...

My friend, Missy, has asked me to trade "date night babysitting" for treats - UM, OKAY!! :) I love baking and am trying to do it less for our house so I don't eat as much, so this is a great swap for me...I get to bake, try new things and take it to her :) Her 30th birthday party (80's theme, purple & silver) was last night and for her cake, she asked me to make chocolate cake with cream cheese frosting. The funny thing is, I hate cream cheese - there are very few things I would actually say that I "hate" but cream cheese (and blueberries) are at the top of the list. SO, I told her I would try it. Luckily, most everyone else likes cream cheese, especially in frosting, so it's not hard to find my taste testers. So, I originally tried an all home-made from scratch chocolate cake, which she liked. But, then I had her try the Kahlua cake....so, here is the recipe we ended up with. Kahlua Cake (view recipe here - http://cookingwithdemarle.blo...

Ingredients 1/2 cup unsalted butter, plus more to butter the molds 4 ounces bittersweet chocolate, preferably Valrhona or Ghiradelli - or use Semi-sweet for a bit sweeter chocolate. I liked both; Joe preferred semi-sweet :) 2 eggs 2 egg yolks 1/4 cup sugar 2 teaspoons flour (I think you could omit to make flourless...this dessert is also known as "flourless cake") Preheat oven to 425 degrees. Ideally, use a Demarle Tray (I used the straight muffin tray). If you cannot, spray 4 custard cups with Pam and place on cookie sheet, or use butter and flour. Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted. Meanwhile beat the eggs and sugar until light and thick. Mix chocolate and butter well. Pour in egg mixture and beat until combined, then add flour and mix just til combine. Bake for about 8-10 minutes until sides are cooked and top is still glossy and undone loo...

One reason I love Bostom Cream Pie is because most of them do not include pie crust...which is my least favorite thing about desserts! And when they do, they are so yummy that the crust is just a plate anyhow! Callie has her first ballet recital tonight and it's a dessert potluck, so I was just trying to think of something yummy and easy to bring. And, I give you Mini Bostom Creamcakes (mini cupcakes basicallly). And, this is more like a "semi-homemade" recipe...easy and not from "scratch" so to speak. 1 package yellow cake mix                                1 cup milk (cold) 1 package vanilla flavor instant pudding (serving size)...

Easy, yummy, lemony goodness... Ingredients: 1 box Lemon cake mix 1 box (3.4 oz size) of instant lemon JELLO pudding mix 4 eggs 1 cup water 1/3 cup vegetable oil Directions: Mix the above ingredients on medium for 2-3 minutes until blended well and smooth. Preheat oven to 350. Place your Bundt mold on your perforated baking sheet and pour mixture into mold. Bake at 350 for about 45 minutes. Let cool about 10 minutes then invert onto plate. For icing, combine powdered sugar with lemon juice (start with about 1 cup p. sugar with 1 tbsp juice) and combine until you have a smooth runny consistency. Pour over or brush on the cake. The one pictured was a bit thick, but tasted good still!

What to do when you receive a bag full of lemons? You come up with multiple ways to use them :) So, here is the first way...Lemon cookies (inspired by BrowEyedBaker.com) Ingredients: 1 (18.25 oz) package lemon or yellow cake mix - I had yellow, so I went with that instead, just less lemony flavor. Also, just an fyi - Duncan Hines changed their packages to 15 oz now, so beware that may mess up your recipe. I used Pillsbury cake mix 2 eggs 1/3 cup vegetable oil Zest of 2 lemons 2 Tbsp lemon juice (the real stuff) 1/2 tsp vanilla 1/3 cup powdered sugar Directions Preheat oven to 375. Place your silpat on your perforated baking sheet Pour cake mix into large bowl; mix in eggs, oil, lemon zest, lemon juice and vanilla until well blended. Pour the sugar into a bowl Using a cookie scooper (I think this is easiest), drop spoonfuls of dough into bowl and roll into sugar until coated. I think it's a tad easier if you refrigerate the dough for a little bit, then roll the dough ...

Found this amazingly delicious idea from BrownEyedBaker.com - she is a fabulous resource for all things baking :) This was created to imitate the yummy Ben & Jerry's Chubby Hubby ice cream, and I think it definitely does it justice! I, of course, used my Demarle product which makes it super duper easy. Use the Silpat or Roul'Pat for placing your truffles on and refrigerating, or the Baking sheet with wax paper. They peel right off! Ingredients: 1½ cups pretzel pieces    1/2 cup creamy peanut butter (could also use almond butter)        1 tbsp unsalted butter, room temp                                               2 tbsp brown sugar              ...

I saw this blog from Demarle the other day and I love these ideas! I'm going to make them tomorrow I think, so I will post pictures once I do. In the meantime, I wanted to share the recipes...they sound so easy and yummy! http://demarleathomeclub.com/blog/two-tasty-recipes-for-summer/ So, I made dinner/dessert for our Girls Supper Club last night. I made both of these recipes. For the salad, I could not find cherry vinegar, so I used raspberry instead. I also used pecans in the parmesan mixture instead of walnuts, as well as added candied pecans on top...it was SO good!! The cheese mixture I might have cooked a little long. It tasted excellent but did not form as easily as I would have liked. Next time, I think I would make circles of the cheese mixture, then mold it to the back of muffin tray to make cups instead. Either way, it looked pretty good and tasted really good! The dessert was very soupy! However, it tasted really good! I forgot to take pics of the finished produc...

Yes, you read that correctly. This is a cheater version of pineapple upside down cake. 1 box yellow cake mix 10-15 maraschino cherries 1 - 15 oz can of crushed pineapple 3 eggs (or however many the box calls for) Take the Bundt Mold and place on perforated baking sheet. Place drained maraschino cherries in the bottom of it and set aside. In mixing bowl, mix yellow cake mix, pineapple w/ juices & eggs. Fill the mold with mixture and bake for about 40 minutes at 350. Let cool about 10-15 minutes, unmold and enjoy! Yes, it is that simple...and good! TIP: You can replace the oil & eggs w/ almost any 15oz can of fruit and juice, or even pie filling. I've done spice cake w/ apple pie filling; vanilla cake w/ mandarin oranges, pears and peaches...you can get creative and try different versions. It's a healthier alternative and a new taste :)

Yummy!! I found this recipe in the new Demarle Dessert cookbook and it is so good! Any 18-22 oz package Chocolate Cake mix. I used a Duncan Hines Devil's Food mix 4 eggs 1 cup sour cream 1 cup Kahlua 1/4 cup vegetable oil 1 cup semi-sweet chocolate chips Preheat oven to 340. In the mixing bowl, combine cake mix, eggs, sour cream, Kahlua and oil. Beat with an electric mixer for 1-2 minutes until blended. Do not over mix. Stir in chocolate chips with spatula. Place Fluted Bundt Mold on perforated baking sheet. Pour batter into mold. Bake for 45 minutes. Check to see if cake is done with toothpick. Do not over bake! Remove from oven and cool for 15 minutes in pan before unmolding. You can spinkle powdered sugar on top, drizzle with melted white chocolate chips or decorate with whipped topping. But I did not do any of those and it was perfect as is, and it is so easy to make!!

Sooo good!!! I wouldn't change anything...except be aware of too much salt, one time I made this (and I've made multiple times) it tasted really salty for some reason. I've made in the flower mold and sunflower mold. The flower mold creates too big of servings if you ask me b/c this cake is rich! For cake: 1/2 cup butter 2 cups sugar 2 eggs 4 cups apples, peeled and cut into 1" chunks 1 cup pecans (optional, I still haven't tried w/ nuts) 2 cups flour 2 tsp baking soda 1 tsp salt 1 1/2 tsp cinnamon Caramel Sauce: 1/4 cup butter 1/2 cup brown sugar 1/2 cup white sugar 1/2 cup heavy whipping cream 1 tsp vanilla pinch of salt Place flower mold on perforated baking sheet. In large mixing bowl, cream together butter and sugar. Add eggs and mix well. Add flour, baking soda, salt & cinnamon. Gently mix in apples and nuts. Pour mixture into flower mold. Bake at 350 for 55 minutes. Cool for 10-15 minutes, unmold and cut into 8 wedges. Serve with caramel sauce. This is a...

Super easy cake, BUT...it did not cook pefectly. Nex time, I would lower the power level and cook longer. When at 100% power, it was overdone on edges and still gooey in the middle. I've heard using the bundt mold works better in microwave but not to fill it all the way. It was a great idea though and good recipe! 1 box of Devil food cake mix 16 oz sour cream 3 eggs 10 full size Reese's peanut butter cups (I used the mini ones and cut in half) Whisk cake mix with sour cream and eggs. Do not use electric mixer, it puts too much air into cake. Pour 1/2 of batter into bottom of flower mold. chop up peanut butter cups and put them on top of cake mix. Add the rest of the cake mix. Bake 10 minutes in microwave and check to see if it is done. If not, microwave at 30 sec intervals. Icing: melt chocolate chips and use pastry bag to ice cake. Melt peanut butter and powdered sugar. Use pastry bag to ice with the peanut butter mixture. (I just did the peanut butter mixture) From Demarle at...