Instructions

1. Whisk together the flour, sugar, cocoa powder, and salt in a large bowl.
2. Bring the butter and cola to a boil in a small pan.
3. Pour the butter mixture into the flour mixture and stir until combined well.
4. In a medium bowl, whisk together the eggs, buttermilk, baking soda, and vanilla. Stir into batter (It will be thin). Pour into a greased 9 by 13 inch pan and bake at 350 for about 30 minutes, until tests done.
5. 5 or 10 minutes before the cake is done, make the topping:
6. Bring the butter, cola, coffee crystals, and water to a boil in a medium pan.
7. Stir in the powdered sugar and cocoa until well blended.
8. Fold in the nuts and marshmallows. Pour over the hot cake.
9. Let cool completely before cutting into squares. Makes about 24 squares.

Instructions

Make the cake:

1. Whisk the flour, baking powder, and salt together in a medium bowl.  Set aside.
2. Use a hand or stand mixer to cream the peanut butter and butter together.  Add sugar, beat for 5 minutes.
3. Add eggs and vanilla, beat until combined.
4. Add the flour mixture a little at a time until all incorporated.
5. Stir in chocolate chips.
6. Spray a 10 inch tube or bundt pan with PAM, then pour batter in and tap on the counter a couple of times to pop any air pockets.
7. Bake for 1 hour and 20 minutes at 325 degrees. (If cake is browning too quickly at an hour, cover top with foil.)
8. Cake is done when a toothpick inserted in the middle comes out clean.
9. Let cool for 20 minutes, then flip onto a rack or platter to completely cool.

Make the glaze: 

1. Whisk everything but the mini chocolate chips together in a bowl until smooth, adding milk to desired consistency.
2. Drizzle over cooled cake, letting it drip down the sides.
3. Sprinkle with mini chocolate chips.  Let glaze harden at room temperature, or put in the fridge to speed up.

Instructions

Prepare the crust:

1. Line 2 standard cupcake pans with liners. (24 cups).
2. Combine the graham cracker crumbs, sugar, and butter in a bowl.
3. Press about 1 T in the bottom of each cupcake liner.

Prepare the cake: 

1. In a large bowl, mix together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
2. In a small bowl, whisk together the eggs, milk, oil, and vanilla.
3. Add to the dry ingredients, mix for about 2 minutes.
4. Add the boiling water and stir just until well combined. Batter will be thin.  Divide the batter among the 24 cups, filling about 2/3rds full.
5. Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool in pans for a few minutes, then remove and cool completely on a wire rack.

Make the frosting:

1. Combine the egg whites, sugar, and cream of tartar in a bowl set over a pot of simmering water.
2. Whisk while heating it 160 degrees F.
3. Remove bowl from pot and beat at low speed, then increase to medium high speed until stiff, glossy peaks form.  Stir in the vanilla.
4. Frost cupcakes as desired and brown with a kitchen torch.  Garnish with milk chocolate if desired.

Instructions

Make the cake:

1. In a large bowl, mix together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
2. In a small bowl, whisk together the eggs, milk, oil, and vanilla.
3. Add to the dry ingredients, mix for about 2 minutes.
4. Add the boiling water and stir just until well combined.  Batter will be thin.
5. Line 2 muffin pans with paper liners and divide the batter among the 24 cups, filling about 2/3rds full.
6. Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.  Cool in pans for a few minutes, then remove and cool completely on a wire rack.

Make the caramel frosting:

1. In a medium pot, bring the brown sugar and cream to a boil and let boil for 1 minute.
2. Add the baking soda, boil for 1 more minute.
3. Stir in salt, then add butter but don’t stir.
4. Chill for 1 1/2 hours in the fridge or until chilled.
5. Beat well, adding powdered sugar to desired consistency. (will be more like a glaze if you don’t add any)

Spread coconut out on a cookie sheet, bake at 350 degrees for 5-10 minutes or until toasted, stirring occasionally.

1. Frost cupcakes with caramel frosting (or dip tops in frosting if left as a glaze), sprinkle with toasted coconut.
2. Melt chocolate and drizzle tops of cupcakes.

Instructions

Make the cupcakes:

1. In a large bowl, whisk together the four, cocoa, sugar, baking soda, baking powder, and salt.
2. Add eggs, buttermilk, oil, vanilla, and water.
3. Mix with a hand mixer on low until smooth and well combined.
4. Line mini muffin tins with paper liners and divide batter among them, filling about 2/3rds full.
5. Bake at 350 degrees for about 15 minutes or until a toothpick inserted in center comes out clean.
6. Cool in tins for 10 minutes, then remove from tins to cool completely.
7. (Can be frozen at this point for up to 1 month.)

Make the frosting:

1. Mix the cocoa and boiling water together in a small bowl, stirring until cocoa is dissolved.
2. In another bowl, beat the butter, confectioners sugar, and salt and beat until pale and fluffy with a mixer.  On low, add chocolate, and mix until well combined.  Beat in cocoa mixture.
3. Store in fridge for up to 5 days, or freeze for up to 1 month, bringing to room temp before using and beat on low to smooth. NOTE: since this frosting contains a lot of butter, if it is too warm you will have soup.  If this happens, just stash it in the fridge or freezer to firm up.

Make the salted caramel filling:

1. Place sugar, water, and corn syrup in a heavy saucepan and heat over high, stirring occasionally, until syrup is clear.
2. Clip on a candy thermometer and cook to a boil without stirring.
3. Boil until caramelized and just reaches 360 degrees.
4. Remove from heat, add cream slowly and stir with a wooden spoon until smooth, then stir in salt.
5. Use immediately, or reheat on low when ready to use.

To assemble:

1. Use a paring knife to cut a little cone shape piece out of each cupcake.
2. Fill with 1 or 2 tsp warm caramel.
3. If desired, sprinkle with a little sea salt.
4. Pipe frosting on using a small or medium star tip.  If desired, sprinkle with another sprinkling of sea salt.  Store at room temperature and serve the same day for best results. If storing for a few days, store in airtight containers at room temperature, within 3 or 4 days.

Instructions

Make the streusel:

1. Combine all the streusel ingredients in a bowl, tossing with a fork until mixed.  Set aside.

Make the cake:

1. Combine the butter and sugar with a hand mixer or in a stand mixer with a paddle.
2. Beat 3-5 minutes, until light and fluffy.  Add eggs one at a time, beating until well mixed.
3. Mix in the vanilla and buttermilk, then the flour, baking powder, baking soda, nutmeg, cinnamon, and salt.  Mix until well combined.
4. Butter the bottom and sides of a 9 inch springform pan.  Scrape the batter into the pan and smooth the top with a spatula.  Arrange the sliced plums on top of the batter in an even layer and gently press in.
5. Sprinkle streusel on top.
6. Bake at 350 degrees for about 55 minutes, until a toothpick inserted in the center comes out clean.
7. Cool cake completely.  To release from the pan, run a small knife around the side of pan first.

Make the glaze:

1. Combine the butter, brown sugar, cream, and salt in a small saucepan and heat over medium high heat and bring to a boil.  As soon as it boils, reduce heat to medium and simmer for 1 minute.
2. Remove from heat and cool, then stir in vanilla.
3. Spoon over the cake, letting it drip down the sides.
4. Serve cake warm or at room temp.
5. Store leftovers well wrapped at room temp for up to 4 days. (Best day of)

Instructions

Make the Toasted Coconut:

1. Spread coconut out on a large baking sheet, bake at 400 degrees for 6-8 minutes, or until golden and fragrant.  Stir a couple of times while cooking to avoid burning edges.

Make the Lime Curd: (Makes more than you’ll need, keeps a few weeks in the fridge)

1. Blend the eggs, sugar, and lime juice in a blender.  Add butter while blender is on.  Transfer to a pot and cook over low heat, stirring constantly until thickens.  (Will thicken a little more after cool)
2. Put in a covered container in the refrigerator.  Serve on biscuits, fill tart shells, etc.

Make the Seven Minute Frosting:

1. Beat egg whites in a mixer bowl to soft peaks, sprinkle with 1 T sugar and continue beating till stiff.
2. Bring 1 cup sugar, water, and cream of tartar to a boil in a pot over medium heat.  Cook to 230 degrees.
3. With mixer on egg whites pour syrup into bowl in a small stream.  Turn mixer to high and beat until stiff and cool (about 7 minutes).
4. Add vanilla.

Spread lime curd on one of the cake rounds, top with remaining cake round.  Frost with the 7 minute frosting, then coat with the toasted coconut.

Instructions

Make cake:

1. Combine flour, sugar, baking soda, salt and cinnamon in a medium bowl. Whisk together to combine well.
2. In a large bowl, mix the eggs with a hand mixer until light in color and foamy.
3. Add oil and vanilla, mix well.
4. Stir in the flour mixture with a spoon until well mixed.
5. Stir in the apples and nuts (if using).
6. Spread batter in a greased 8 inch round or square pan.
7. Bake at 350 degrees for 40-45 minutes, or until a toothpick comes out clean.
8. While hot, prepare glaze.

Make glaze:

1. Combine all ingredients in a saucepan.  Cook over med heat, stirring often, until mixture comes to a gentle boil.  Cook for 3-5 minutes.  Spoon over the hot cake.  Let cake cool completely before serving.

For Cupcakes:

1. Fill cups 1/2 full and bake at 250 degrees for 22-25 minutes. Glaze while warm.

Instructions

1. Melt butter in a large pot on low heat.  Add marshmallows, stir until combined and melted.
2. Remove from heat, stir in cereal until well coated.  Spray a 9 by 13 inch pan and spatula with cooking spray and use sprayed spatula to spread mixture in pan.  When cool, cut in about 1 1/2 inch squares.
3. Form each square into desired shape, using fingers to press.  Insert a popsicle stick in the end, pressing krispy treats around stick.
4. Put in the freezer until cool.  Dip in melted candy coating or almond bark, shaking the excess off gently.
5. For the trees, drop a few candy chips on for ornaments, and a large star sprinkle on the top.
6. Insert into styrofoam to set up.
7. For the balls, we used silver or pearlized gold sanding sugar, white pearl nonpareils, or silver dragees.