No time for recipes peeps!

Sorry I won't be able to post a recipe! I didn't feel good earlier and didn't feel like sitting here and typing it up. So I'll post 2 tomorrow! It's storming here in GA and I don't like storms :( But I wanna tell you a funny thing that just happened.

So I'm sitting here and I decided to put my iPod on my Bones playlist. (yes, I have a playlist for songs from the show BONES.) And I didn't feel like searching for a song so I hit shuffle. The first song that comes up? A song called Rain by Patty Griffin. How weird!

The chorus to this song goes like this:
Strange how hard it rains now
Rows and rows of big dark clouds
When I'm holding on underneath this shroud
Rain, Rain, Rain

So yeah, little weird. But I love this song so I don't mind :) And the next song on shuffle? Low is a Height by Great Northern. I love that song too!

Anywho, I think the storm is passing so I'm gonna get some sleep!

Night everyone!
xoxo tyler

Recipe #5!

So, today is the last day of Spring Break :( I'm sad, but also happy that I only have about 7 weeks of school left until I become a Junior! I can't wait for summer :)

Anyways, on to today's recipe!
Today's Recipe: CARAMEL CRUNCH CAKE ♥

**All recipes taken from either the Taste of Home Cake Mix Treats book or the Betty Crocker Best Cupcakes and Cakes book!**

Yields: 18 servings

Ingredients:

• 1 package (18-1/4 oz.) devil's food cake mix
• 1-1/3 cups water
• 5 egg whites
• 1 can (14 oz.) fat-free sweetened condensed milk
• 1/2 cup fat-free caramel ice cream topping
• 5 fun size Butterfinger candy bars, crushed
• 1 carton (8 oz.) frozen fat-free whipped topping, thawed

Directions:

1. In a large bowl, combine cake mix, water and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pout into a 13-in. x 9-in. baking pan coated with cooking spray.
2. Bake at 350°F for 35-40 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.
3. With a meat fork or wooden skewer, poke holes about 2 in. apart into cake. Slowly pour condensed milk and caramel topping over cake; sprinkle with 2/3 of the crushed candy bars. Spread with whipped topping; sprinkle with remaining candy bars. Refrigerate until serving.

Hope you guys enjoyed this! It sounds delicious!

xoxo tyler

Recipe #4!

Second post in a DAY, WOO! Totally typing this and watching Jem at the same time!

Today's Recipe: HAWAIIAN CAKE ♥

**All recipes taken from either the Taste of Home Cake Mix Treats book or the Betty Crocker Best Cupcakes and Cakes book!**

Yields: 12-15 servings

Ingredients:

• 1 package (18-1/4 oz.) yellow cake mix
• 1-1/4 cups cold milk
• 1 package (3.4 oz.) instant vanilla pudding mix
• 1 can (20 oz.) crushed pineapple, drained
• 1 envelope whipped topping mix (Dream Whip)
• 1 package (3 oz.) cream cheese, softened
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup flaked coconut, toasted

Directions:

1. Prepare and bake the cake according to the package direcrions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack.
2. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in pineapple. Spread over the cake. Prepare the whipped topping mix according to package directions. Set aside.
3. In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over the pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight.

Hope you enjoyed!

xoxo tyler

Recipe #3! (Sorry I didn't add this yesterday!)

Hey guys! Sorry I didn't add this recipe yesterday! I was busy yesterday!
So, I'm posting 2 recipes today! (in seperate posts obviously!)

Today's Recipe: RASPBERRY COCONUT CAKE ♥

**All recipes taken from either the Taste of Home Cake Mix Treats Book or the Betty Crocker Best Cupcakes and Cakes book**

Yields: 12 servings

Ingredients:

• 1 package (18-1/4 oz.) White Cake Mix
• 3 cups flaked coconut divided (I'm not quite sure what this means so you may have to google it!)
• 6 oz. white baking chocolate, chopped
• 1/4 cup heavy whipping cream
• 3/4 cup seedless Raspberry jam
• 1 cup butter, softened
• 1 cup confectioners' sugar (powdered sugar)

Directions:

1. Prepare cake batter according to package directions; fold in 2/3 cup coconut. Pour into two greased and floured 9 in. round baking pans. Bake at 350°F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. In a microwave, melt white chocolate and cream at 70% power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Cool to room temperature.
   **Microwaving tested in an 1,100 WATT MICROWAVE**
3. In a small bowl, combine jam and 1 cup coconut. Spread over one cake layer; top with second layer.
4. In a small bowl. beat the butter until fluffy. Add confectioners' sugar; beat until smooth. Gradually beat in white chocolate mixture. Spread over top and sides of cake. Toast remaining coconut; sprinkle over cake.

Next recipe up as soon as I figure out which one I want to do :)
have a fabulous day!

xoxo tyler

Recipe #2!

Good morning/afternoon/evening everyone! I figured I'd go ahead and post today's recipe since my mom and I are making it later!

Today's Recipe: TIE DYE CUPCAKES ♥

**All recipes are taken from either the Taste of Home Cake Mix Treats or the Betty Crocker Best Cupcakes and Cakes books!**

Yields: 24 Cupcakes

Ingredients:

• 1 box Betty Crocker SuperMoist white cake mix
• Water, Vegetable Oil, and Eggs as called for on box
• Betty Crocker gel food colors or paste food colors (red, orange, yellow, green, blue, purple)
• 2 containers (1 lb each) Betty Crocker Rich and Creamy white frosting

Directions:

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular size muffin cups. Make cake mix as directed on box for cupcakes using water, vegetable oil, and egg whites. Divide batter evenly among 6 medium bowls. Add a different food color to each bowl to make red, orange, yellow, green, blue and purple. Place 1 level teaspoon of each color batter into each muffin cup, layering colors in order of rainbow (red, orange, yellow, green, blue and purple). DO NOT STIR! Each cup will be about 1/2 full. Bake 15-20 minutes or until toothpick inserted comes out clean. Cool 10 minutes. Move to cooling rack. Cool completely.
2. Divide frosting evenly among 3 medium bowls. Tint 1 red, 1 yellow, and 1 blue with food colors. Refrigerate about 30 minutes. In large (16-inch) disposable decorating bag fitted with #6 star tip, place spoonfuls of each color frosting side by side in bag, alternating colors and working up from tip of bag. DO NOT STIR COLORS TOGETHER! Starting at 12 o'clock on outer edge of each cupcake and using constant pressure on the bag, pipe frosting clockwise for 3 rotations, working toward center and ending in a small peak.

Hope you guys enjoyed this recipe! Once me and my mom are done making these, I will post pictures of how they look!

Have a great day guys :)

xoxo tyler

Recipe #1 !

Hey all! I figured I'd start something new and try to get people to view my blog because, let's face it, who doesn't love dessert recipes?!

So, everyday I'm going to post a dessert recipe from one of my dessert books :)

Today's dessert recipe is: CHOCOLATE COOKIE CAKE ♥

**All recipes taken from either the Taste of Home Cake Mix Treats or the Betty Crocker Best Cupcakes and Cakes recipe books!**

Yield: 12 Servings

Ingredients:

• 1 package (18-1/4 oz.) white cake mix
• 16 Oreos, coarsely crushed
• 1 package (3 oz.) cream cheese, softened
• 2 tablespoons milk
• 2 cups heavy whipping cream
• 3/4 cup confectioners' sugar (powdered sugar)
• Additional Oreos

Directions:

1. Prepare cake batter according to package directions; stir in crushed cookies. Spoon into a greased and floured 10 in. fluted tube pan (bundt pan).
2. Bake at 350°F for 33-38 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, beat cream cheese and milk until smooth. Beat in cream until mixture begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Frost cake. Garnish with additional cookies. Refrigerate leftovers.

TIP: For a from-scratch flavor, add 1 teaspoon of vanilla extract and one whole egg to a white cake mix in place of an egg white.

Hope you guys enjoyed this recipe :) check back in tomorrow for another one!

xoxo tyler

New phone, yay!

So i'm typing this from my new phone on the blogger app :) No, it's not an iPhone. It's the motorola bravo from at&t and I love it! Still trying to get used to the full touch screen, but i'll get it soon :)
Hope everyone had a good day!
xoxo tyler