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Carrot Cake Mini Stacks with Cream Cheese Frosting

Individual Carrot Cake Mini Stacks topped with creamy Cream Cheese Frosting are a perfect mini dessert for parties, showers or Easter.


4 eggs
2 cups sugar
8 oz. strained carrots (baby food)
2 tsp. cinnamon
pinch nutmeg
pinch cloves
2 tsp. baking soda
2 tsp. baking powder
3 cups flour
¼ tsp. salt
1 cup canola oil
2 tsp. vanilla
4 oz. unsalted butter, softened
4 oz. cream cheese, softened
2 cups powdered sugar
1 tsp. vanilla extract


1.) PREHEAT oven to 350˚ and spray a 13” x 18” sheet pan with rolled edges with cooking spray.

2.) In a medium bowl, SIFT the dry ingredients together.

3.) CREAM sugar and eggs in a large bowl. MIX in carrots until well blended. Alternately ADD the flour mixture and the oil, starting and ending with the flour mixture. MIX in vanilla.

4.) POUR into sheet pan and BAKE for 20 minutes or until inserted toothpick comes out clean.

5.) REMOVE from oven and let COOLCUT out 18 round circles with a 3” biscuit cutter. ASSEMBLE 3 cake circles at a time by FROSTING the top of one, then layering a second circle on top of the first and FROSTING the top of the second, repeat some steps for the third. DECORATE tops of mini cakes as desired.

6.) Frosting: BEAT together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. ADD vanilla and mix till blended.


— If you prefer the texture of shredded carrots, you can substitute 3 cups in place of the strained baby carrots.

—  To save time, use pre-made sugar decorations found in the grocery baking section or craft store. Or use chopped pecans.

— Desserts with cream cheese frosting should always be refrigerated.

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Impossible Chocolate Cake

We could give up chocolate… but we’re not quitters. This Impossible Chocolate Cake is the perfect way to celebrate any special occasion. 


7 large EGGS, divided
½ cup cajeta (Mexican caramel sauce)
1 box chocolate fudge cake mix (15.25 oz)
1 ½ Tbsp. ground cinnamon
1 ¼ cups water
½ cup vegetable oil
1 cup low fat milk
1 14 oz can sweetened condensed milk


1.) PREHEAT oven to 350° F. SPRAY a 12 cup Bundt pan with nonstick cooking spray.

2.) SPREAD ½ cup of cajeta in bottom of pan. In a mixing bowl, ADD cake mix, cinnamon, water, oil and 3 eggs. MIX until all ingredients are well combined. POUR mixture into prepared Bundt pan.

3.) PLACE remaining eggs, milk and condensed milk in a blender container. BLEND for 10 seconds or until all ingredients are mixed completely. POUR mixture over batter.

4.) COVER bundt cake pan loosely with aluminum foil and place in a roasting dish. PLACE in center oven rack and FILL roasting dish with 1-inch of boiling water. BAKE for 48-50 minutes or when tested with a knife, it comes out clean.

5.) REMOVE from oven and water bath. UNCOVER and let cool for at least 2 hours.

6.) PLACE a large cake plate over bundt pan. Invert QUICKLY and REMOVE pan. TOP with more cajeta sauce. SLICE and serve.

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Big Game Deviled Eggs

If you’re looking for a football-themed snack while you watch the big game, these ‘Big Game Deviled Eggs’ will do the trick!


12 Large Hard-Boiled Eggs
1/4 Cup Mayonnaise
1/4 Cup Sour Cream
1 Tbsp. Dijon Mustard
1 Tbsp. Fresh Lemon Juice
1/4 Tsp. Salt
1/4 Tsp. Pepper
2 Tbsp. Finely Chopped Fresh Dill or Chives
Food Dye for Coloring Egg Whites (see below)

Chives, crabmeat & fresh dill, small cooked shrimp & chives, smoked salmon, capers & chives, diced red bell peppers & Italian parsley, steamed asparagus tips (optional)


1.) CUT eggs lengthwise in half. REMOVE yolks to medium bowl. RESERVE 20 white halves. Finely chop remaining 4 white halves.

2.) MASH yolks with fork. ADD finely chopped whites, mayonnaise, sour cream, mustard, lemon juice, salt and pepper; mix well. ADD dill; mix well. Cover and refrigerate.

3.) DYING EGG WHITES: ARRANGE egg whites in glass jars or tall glasses. For each color, COMBINE 1 cup hot water, 1 tablespoon white vinegar and desired food coloring.

4.) Maroon: 200 drops (2 tsp.) red + 5 drops yellow + 2 drops black, let sit 5 to 10 minutes. Blue/Dark Blue: 150 drops (1-1/2 tsp.) neon blue + 70 drops (1/2 tsp + 20 drops) neon purple, let sit 2 to 3 minutes for brighter blue and 5 to 6 minutes for darker blue.

5.) POUR color mixture over egg whites to completely cover. Let stand 2 to 10 minutes to achieve desired color.

6.) REMOVE colorful egg whites from dye mixture with slotted spoon, pat dry with paper towels. SPOON 1 heaping Tbsp. yolk mixture into each reserved egg white half. Garnish football eggs with chive laces or other toppers, as desired. REFRIGERATE until serving.


— Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.

— Tailgate tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.

— Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.

— Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

— To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.

— No-mess method: Combine filling ingredients in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.

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