Vanilla-Orange "Creamsicle" Cake

So lately I have been obsessed with anything scented or flavored vanilla-orange. This comes from my absolute love of the dreamsicle ice-cream pops from Blue Bell. They are my favorite Spring/Summer treat. I kept thinking that a cake made to imitate this ice-cream pop sounded amazing. A creamy vanilla and orange cake, with a orange flavored whipped cream. It just sounded yummy. So, I decided to experiment. I won't lie, I tried many things with the icing until I just threw something together that was quite delicious. This recipe also makes two cakes so don't be surprised when you have a lot of batter. So enough babbling...I'm sure you want the recipe...
HERE IT IS!!!

Ingredients: 

 CAKE:

• 1 Orange Supreme cake mix (I used Duncan Hines)
• 1 Vanilla cake mix
• eggs as needed for cake mixes PLUS two
• 2 pkgs. instant vanilla pudding mix
• 1/4 tsp. orange extract
• 1/2 tsp. vanilla extract

ICING: (double this recipe for the two cakes. One recipe will cover one cake. But I didn't like how it tasted by mixing it all together for the two, so I opted not to double it in the same bowl.)

•  2 cups whipping cream
• 1 cup sugar
• 1 tsp. vanilla
• 1/4 tsp. orange extract
• 1 Tbsp. orange juice

 Preheat Oven to 350F (or as directed on cake mixes).

Prepare cake mixes as directed on boxes, but add 1 pkg each of the two pudding mixes to each batter, and 1 extra egg to each cake batter. Then in the vanilla cake batter, add 1/2 tsp. of vanilla extract, and then add 1/4 tsp. orange extract to the orange cake batter. Blend each batter until smooth.

 Spray two 9x9 round cake pans with cooking spray with flour blend.

Blend together the cake mixes as such: One part orange batter to one part vanilla batter in four 9x9 round cake pans. (I know this sounds complicated but it's not. Simply layer a thin layer of orange batter over a thin layer of vanilla batter until there is just enough batter in each pan to bake and all batter is used up.) Once the cake batter has been distributed evenly amongst the pans, Swirl the batter with a knife, creating a marbling effect in the batter.

Bake as directed or until fork inserted into the center of the cakes comes out clean.

In a large bowl, combine whipping cream, cup of sugar, tsp. vanilla, 1/4 tsp. orange extract, and orange juice. Beat this mixture with an electric mixer until stiff peaks form.

Assemble cakes by frosting one cake "layer" with whipped cream, then placie another cake "layer" on top. Frost both layers. Do this two times for the two cakes.  Garnish with fresh orange slices, or orange zest.

Note: If whipped cream seems to liquefy, place in the refrigerator until it stiffens. You can also refrigerate or freeze the cake to assure that the icing won't melt off the cake.

Enjoy!

Sorry if this recipe seems choppy. I honestly whipped it up in no time, and when my friend asked me to post the recipe, I was like "Oh no...I have to word it in a way people will understand. This could be tough." If you have any problems with making this, just leave a comment below. I'll be more than happy to help.

I hope you enjoy this recipe, I know I did!
  ~Angel

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Mexican Chicken Spaghetti

A few years ago, I had some Mexican Chicken Spaghetti at a dinner party with my parents. I kept trying to remember how they made it, but just couldn't seem to remember everything. One day I devised a recipe of my own and viola, it was a miracle. It turned out to be creamy, just spicy enough, and just down right yummy. Plus, every time I make it my dad literally devours it. I actually had to run into the kitchen in front of him just to get pictures for this post! So here's the recipe:

Ingredients:

• 1 (16 oz.) pkg. spaghetti
• 3-4 whole boneless/skinless chicken breasts; cooked and shredded.
• 1 medium onion; chopped
• 1 large green bell pepper; chopped
• 2 cans Rotel (diced tomatoes and green chilies) Mild or Hot whichever you prefer
• 1 (2lb.) pkg Velvetta
• 1 1/2 bags shredded cheddar cheese
• 2 Tbsp. olive oil, or enough cooking spray to coat the bottom of a skillet.  

Preheat oven to 350F.

Cook chicken as desired and shred. Meanwhile, cook spaghetti in boiling water until al dente. Strain pasta, reserving one ladle full of pasta water.

 In a large skillet, sautee onions and bell pepper in olive oil/cooking spray until vegetables are tender and onions are translucent and browned. Reduce heat, and add the Rotel to the skillet. Simmer 5 to 7 minutes. Let cool.

Cube Velvetta, and toss together pasta, vegetable mix, and chicken into a lasagna pan.  Add reserved pasta water. Toss to combine well.

Top the spaghetti mixture with the shredded cheese. Place in oven and bake for 25 to 30 minutes, or until the cheese is melted on top, and the center is bubbly and hot.

Serve with Texas Cheese Toast and salad.


ENJOY! :)

Note: to cut down cooking time, you can purchase a rotisserie chicken, and shred it instead of cooking the chicken yourself. You can also use leftover spaghetti and just heat it up in the skillet with the vegetable mixture.

I hope you try this at your home. I am currently chowing down on the one I just made. It is quite yummy! Hope you enjoy this recipe and many more to come. For any questions, feel free to leave a comment below. 

 

Have a great day and enjoy!
 ~Angel

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Sopilla Cheesecake :)

This is a quick and simple recipe that all my friends love. Every time I head out to one of their parties, I always ask what I should bring, and as always they say "sopilla cheesecake!" So here's the recipe.  This is not your normal spring-form pan cheesecake, so don't be shocked when it doesn't look like it. It's a twist off the mexican dessert, the sopilla and cheesecake. It's got a top and bottom golden cinnamon sugar crust with a nice and yummy cream cheese center. Simply amazing! You'll be shocked at how easy, inexpensive, and yummy this recipe is.

Ingredients:

• 8 oz. pkg cream cheese
• 1 1/2 cups sugar; divided
• 1 tsp. vanilla extract
• 1 Tbsp. cinnamon
• 1/2 cup butter (1 stick)
• 2 cans crescent rolls
• cooking spray
• additional cinnamon and sugar

Preheat oven to 325F.

Spray cooking spray into a lasagna pan. Unroll one can of crescent roll dough and press into the bottom of the lasagna pan. Make sure to press the dough together where the dough had been sliced for the crescents to allow the entire bottom of the pan to be covered with one sheet of dough.

In a large bowl, mix together: 1 cup sugar, pkg. cream cheese, and vanilla until well blended. (at this point I also add in additional cinnamon to taste, you don't have to if you don't want). Spread this mixture onto the layer of crescent roll dough that used just laid down in the pan.

Unroll the other can of crescent roll dough and do the same thing you did before. (I also add more sugar and cinnamon to the top of this layer of dough as well and massage it into the dough. As before, you can leave this step out if you choose to.)  Make sure the dough is well seamed together, and covers the cream cheese layer as well as possible (it doesn't have to be prefect).

In a small bowl, blend the remaining 1/2 cup of sugar and Tbsp. of cinnamon together. Sprinkle this mixture onto the top dough layer.

In a microwave safe bowl, melt butter on high heat. Pour melted butter onto the cinnamon sprinkled dough.

Place in oven and bake for 30 minutes, or until top crust is golden and puffy, and center begins to bubble up near sides.  (Note: Not all the butter will set into a sugary crust like the rest just yet, so don't be alarmed.)

Take out of the oven, and allow to cool a bit before serving. You may serve this hot if you prefer (like with vanilla ice-cream...yum!), just keep in mind that the cream cheese center will be VERY hot once you take it out of the oven. 

Next and final step: DEVOUR!


I hope you try this simple and tasty recipe in your kitchen sometime, and enjoy!

~Angel

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