"King Cake"

I've always been interested in king cakes but never tried one or understood the tradition.

The "king cake" takes its name from the biblical three kings. Catholic tradition states that their journey to Bethlehem took twelve days (the Twelve Days of Christmas), and that they arrived to honor the Christ Child on Epiphany. The season for king cake extends from the end of the Twelve Days of Christmas (Twelfth Night and Epiphany Day), through to Mardi Gras day.

The cake has a small trinket (often a small plastic baby, sometimes said to represent Baby Jesus) inside, and the person who gets the piece of cake with the trinket has various privileges and obligations (such as buying the cake for the next celebration

1 roll frozen bread dough, thawed
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon lemon extract
Confectioner’s Icing
1-1/2 cups confectioner’s sugar
3 tablespoons milk
1 tsp clear butter or vanilla flavoring

On floured surface, roll out your dough to a rectangle of about 10 x 18 inches. It doesn’t have to be exact, close enough works!
In a mixing bowl, combine cream cheese, powdered sugar, and extract and mix until creamy and well blended. Spread over dough to within an inch of each side. Roll up longways (to make a long log) and brush the final edge with water before pressing it into the log to seal.

Take log and form into a circle, pressing the ends into each other and brushing with water if needed to seal together. Spray top lightly with cooking spray and cover with plastic wrap. Set in warm place to rise for 45 minute to an hour.
Remove plastic wrap and bake in 350 degree oven for 30-35 minutes. Allow to cool.
Mix confectioner’s glaze and drizzle over top of cake with a spoon. Immediately sprinkle colored sprinkles over glaze if desired. Allow to sit until glaze hardens.

Traditional King Cake colors are:
Purple - to symbolize Justice
Green - to symbolize Faith
Gold - to symbolize Power

Mandarin Orange Cake

I can't believe I've never posted this recipe, it's one of my all times favorites! I had it at my favorite Tearoom years ago and immediately tried to recreate it.

For the cake:
1 box (18.25 Oz. Box) Yellow Cake Mix
1 can (14 Oz. Can) Mandarin Oranges, Juice Reserved
eggs
oil

Preheat oven to 350 degrees. Follow the cakes mix instruction for eggs,oil and water. I substitute the juice from the oranges for the water. Combine cake mix, eggs, oil and juice from the mandarin oranges, add water if maderain juice is not enough. Beat until incorporated. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased cake pan, 9 x 13 inch baking pan or cupcake pan. Bake according to box instructions. Remove from oven and cool completely

For the topping:
1 package (4 Oz. Box) Vanilla Instant Pudding Mix
1 can (20 Oz. Can) Crushed Pineapple, drained
8 ounces Cool Whip
Extra Mandarin Orange Slices, For Garnish

Once cake is cool, mix pineapples, vanilla pudding and cool whip together. Spread on cooled cake and refrigerate several hours-if you can. Enjoy :)

Chocolate Chip Cookie Dough Dip

1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner’s sugar
3/4 cup semisweet mini chocolate chips

In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)

Remove from heat, whisk in vanilla extract and set aside to cool. Beat the cream cheese and confectioner’s sugar for 1 minute. Slowly beat in the cooled butter mixture and beat again for another minute. Stir in the chocolate chips. Pour into a serving bowl and refrigerate. Garnish with additional chips, if you choose.

Serve with Nilla wafers, graham crackers or pretzels.

**Note: after refrigerating the dip it will be pretty solid and un-dippable so make sure to remove it from the refrigerator about 15-30 minutes before you plan on serving it, so it has time to soften up.

As far as I'm concerned, cookie dough eating has just been legalized! I'm cooking for MFY this weekend and a sweet friend and I are going to set up a dessert buffet. I'm also thinking about making these, a little of this and alot of that! Let me know if you want a plate!

Marshmallow Frosting

Oh how I love cupcakes:) I wanted to and make my own fancy "hostess cupcake" knock-offs and searched for a cream filling. This recipes DOES NOT disappoint. I could eat it by the bucket full! The marshmallow cream is like a secret ingredient- you don't know where the extra flavor is coming from and don't care. Enjoy!

4 sticks (1 pound) unsalted butter, at room temperature
2 cups confectioners’ sugar
1/2 teaspoon pure vanilla extract (optional)
One 16-ounce tub marshmallow cream

Directions:

In a large mixing bowl, beat the butter until creamy.
Beat in one-fourth of the sugar until fluffy, then repeat with the remaining sugar.
Beat in the vanilla, then stir in the marshmallow cream until well blended.


K lovin' him some cupcakes.