What’s better than a nice, tasty cocktail? Only a nice tasty cocktail that’s also a cake!

What you’ll need:

1- 16.5 oz. box of pound cake mix

1 1/2 -2 tsp. Gin (or water)

3/4 cup tonic (or water)

fresh limes for garnish

whipped cream for garnish

Glaze:

1 cup powdered sugar mixed with a splash of YES COCKTAIL’S Tonic Syrup~ mix until thick.

Instructions:

Simply replace the water in the recipe with the Gin and Tonic.. bake according to the box instructions, let it cool, and drizzle the glaze over the top! …Serve with fresh lime and whipped cream! ~Enjoy! 

Thanks to YES Cocktail Co. I’m able to create delectable delights, such as this! 

The post ~Gin & Tonic Pound Cake – featuring ‘YES Cocktail Co.’ first appeared on Oh Bite It.

I know that I should probably have something clever to say for myself, something at least a tiny bit redeeming..but I don’t! I’m not quite sure why I thought this would be a good idea.. and I can’t even honestly blame it on some weird inspiration.. I just don’t know.  🙂 

All that really matters, I guess.. is that right now, we’re all collectively staring at a Big Mac Cake, … say it out loud for fun.. BIG. MAC. CAKE!  So here we are, each with our own set of personal questions to answer… that probably will never get answered.. but that’s okay~  why?  .. because ummm.. BIG MAC CAKE! 

~The best thing we can do now is just embrace the madness..  

Now that we’re mentally ok for the time being, let’s break this cake down, .. shall we?!

Imagine, if you will.. stacks upon stacks of Big Macs, layered with melty cheese, and encased in a buttery blanket of perfectly golden crescent dough..topped with classic sesame seeds, sliced and served hot.. with a fork, because UH..manners!  🙂

Take it one step further, and now you’re serving this Big Mac CAKE monstrosity to your closest family and friends,, dare I say.. your children?!  Do you see smiles, do you see fear?  Do you see an intervention in your future?  

Either way, you will be the life of the party.. you will be discussed and remembered LONG after this cake has been devoured.  Why?  Because it’s epic.. that’s why.. and so are you, darn it!  

~Go do this, and share your experience here!  🙂

What you’ll need:

An 8″ springform/easy-release pan

8 big macs

2 containers of Pillsbury Seamless Crescent Dough

10 slices of American Cheese

sesame seeds

non-stick spray

Directions:

Spray the pan with non-stick spray

Now roll out both sheets of dough, so they’re evenly stretched out…

Place them into the pan, each at different angles to evenly cover the bottom and the sides, making sure to leave enough dough over the edges to fold over the top…

Cut 2 of the big macs evenly in half and place them around the pan, fill the center with a full big mac…

Now top them with 5 slices of the cheese..

And repeat with one more layer of the same..

Fold the dough over the top, making sure to cover it completely.  Give the whole thing a gently push on the top just to ease it into the shape of the pan…

Spray the top of the dough with a light layer of non stick spray, and a dash of sesame seeds.

Bake it at 350 for approx. 15-20 minutes…

or until it’s evenly golden, and heated through (tent with foil, if it needs more time in the oven, to prevent burning)…

Serve it nice & warm…

Plate that Big Mac baby up…

Only share with those who really loves you, or you might scare them away forever…

Then grab some for YOU!  ~Enjoy!  🙂

The post ~Big Mac Cake! first appeared on Oh Bite It.

Oh, I don’t even know where or how to begin.

I can keep it short & simple by saying that I thought it would be fun to create a “cake” made out of ummm..grilled cheese sandwiches, and that’s the truth.  ..that’s basically it.  BUT, there is the part where I was too lazy to stand at the stove and flip multiple grilled cheese sandwiches, and I was, once again..searching for an easy way out of the kitchen,, and I found it!

I’m pretty sure all this recipe did, aside from providing an amazingly beautiful, and efficient way to enjoy grilled cheese, is prove to myself yet again that laziness PAYS OFF!  LOL!

This one of a kind cake is piled high with layer upon layer of melty, cheesy, grilled cheese goodness, all wrapped up inside a buttery layer of seasoned crust.

One slice into this crazy cake, and you will know you have a winner on your hands.  This cake will be your entertainment and your meal.  And what a delicious show stopper it is!

What you’ll need:

1- 8″wide X 4″ deep springform pan::  sprayed with non-stick spray

1 container of THIN CRUST pizza dough, I used Pillsbury

1- 1lb. loaf of good-old white bread, OR any bread you like

APPROX, 40 slices of American Cheese.  give or take some slices, just depending on how you layer.

1/2 stick of butter..melted

2 tsp. Oregano..optional

1 egg

Directions:

Melt the bitter with the oregano…

Roll out the dough so it’s even, and brush it with the melted butter…

Drape the dough over the pan, BUTTERED SIDE DOWN, so the buttered side is touching the inside of the pan…

Gently push the dough down into the pan, making sure that there is enough dough around the edge to cover the top with after you layer..

…then, brush the inside of the dough with the butter as well…

Now start layering, bread and cheese, evenly covering as much as possible, cut the bread and cheese to fit if necessary…

All the way to the top.

Add the egg into the melted butter…

Fold the excess dough over the top of the pan, and brush with the egg/butter…

Now bake at 375 degrees for approx. 25 minutes, making sure to cover with foil if the top gets too golden before it’s cooked through.

Let it cool for a few minutes…

Then you can safely cut into it… and serve it up…

Admire it’s beauty …

And share it with only those you love LOTS, cuz they won’t be leaving any time soon..lol

OR, you can just eat it all yourself..!!  ~Enjoy! 🙂

The post ~Grilled Cheese Cake! first appeared on Oh Bite It.

If you’ve been coming around here for a while, you may or may not know about my love for the good old waffle iron.  I’ve ‘waffled’ SO many yummies, from sweet to savory and all of them are fun and tasty.  But I won’t lie, I’ve never used a top quality waffle iron mistakingly thinking that it wouldn’t make a difference…and WOW, was I ever wrong.

I had the honor and opportunity to try out a Waring Professional Belgian Waffle Maker and let’s just say, my waffle making life will never be the same.

Just look at what this amazing machine does in a matter of minutes…

As evidenced here with this fun and SO delicious Waffle Cake.  Make this super simple, whimsical treat for that waffle lover’s birthday, or as a “just because” sweet treat.  EVERYONE will love it and they will love you too.

Each bite is fluffy, and filled with the perfect cake/waffle combo!

First of all, the sheer quality of this waffle maker is evident the second you lift it out of the box, and feel how sturdy it is, the weight and structure are beyond compare.

~THEN~ when you use it, that’s when the realty hits that up until now, you’ve been ‘waffling’ all wrong..lol.

If you like almost instant, light, fluffy, thick, evenly browned waffles, this is the go-to product for you.

You can find them right >> HERE!

What you’ll need for one Waffle Cake:

A Waring Belgian Waffle Maker

non-stick spray

4-5 waffles

1-1/2 cups of waffle mix

1-1/2 cups vanilla cake mix

1-1/3 cup milk

2 eggs

frosting and sprinkles for topping.

Chocolate and/or jam/jelly for layering…optional!

Directions:

In a medium bowl combine the waffle mix and the cake mix with the eggs and milk until smooth…

Cook up the waffles and keep them warm in a low (200 degree) oven to stay firm while you finish the batch…

Let them cool and when you’re ready..get stacking…

Feel free to layer some chocolate or fruity jam between the layers for extra goodness!  🙂  YUM!

Then get frosting…

Then get sprinkling…

Then get serving…

Then get smiling…

Then get eating…

Then take another bite, and get ordering one of these incredible waffle makers for YOURSELF!  ~Enjoy!  🙂

“NEWBelgian Waffle Maker
WMK200
Make thick, delicious Belgian waffles that are crispy on the outside and light and fluffy on the inside with this rotating waffle maker. With Waring, it’s easy to create the gourmet breakfasts and desserts you love!”

Features
Accessories
Professional quality for home use
Extra-deep 1-inch restaurant-style waffle
Nonstick coated waffle grids easily release waffles and make cleaning effortless
Easy-to-handle rotary feature for even baking on top and bottom
1000 watts
Browning control knob for custom baking
Blue LED lights indicate when unit is ready for batter and when waffle is done
Brushed stainless steel housing with black base
Limited One Year Product Warranty
Specifications and Ordering Information
Product Dimensions (D x W x H): 14 x 9 x 8″
Weight: 5 lbs.
UPC: 040072025501

The post ~Waffle Cake! first appeared on Oh Bite It.

When you think about a slow cooker, normally warm, savory dishes come to mind ..and those are fantastic.  BUT, what about cold, ice creamy-sweet treats?  Don’t they deserve to be slow cooked as well?

Shouldn’t we be able to “set it and forget it” when it comes to the good old ice cream cake too?!  I think so…and because of that, here we are.  🙂

I do have to say that I got a kick out of the idea of creating a typically cold confection inside a slow cooker, and the fact that this idea actually worked out had me excited all day long   …but I’m easily amused…lol.

Ice Cream Cake is one of life’s greatest pleasures and such a tasty treat.  Who doesn’t get extra excited when faced with Ice Cream Cake?  Who?  ///who?

Well, now anyone can have that typically time consuming and/or extra pricey party cake ..and with the usual minimal effort that you can count on me to provide, and you’ll always find here on this page.  🙂

I’m talking about only ‘2 main ingredients’-minimal effort, and you don’t even need to actually bake anything at all.  That’s right~  the slow cooker does ALL the work for you, no baking, no layering, no freezing, no warming up the knife so you can cut through it..none of that needs to happen to reap all those ice cream cake rewards that we all know and love.

~Each scoop of cake is filled with yep.. ice cream, topped with yep.. more ice cream, frosting, and chocolate sauce … all you need to do is sit back and then sink your face gloriously down into it.  🙂

Grab some ice cream and a box of cake mix…and a slow cooker…BOOM~you’re in business.

What you’ll need:

A slow cooker/crock pot

1-18.4 oz. box of cake mix..I used chocolate

4-5 cups of softened ice cream..I used vanilla

frosting/sprinkles/chocolate sauce/cherries…for topping

Directions:

Simply add in the softened/but NOT melted ice cream…

Pour the cake mix over the ice cream…

set the slow cooker to high for 2-3 hours..  THIS WILL VARY depending on your slow cooker, so watch for doneness.

Stir it slightly, just to combine it a little..remember, it will do most of the work for you.  🙂

Pour the lid on..and go relax…

Continue to give is a light stir…

every hour or so just for even cooking…

When it’s firm and “cakey” it’s ready to serve… it’s your preference how firm you want it to be.

You can scoop some onto a plate…

OR top the entire thing with frosting…

and colorful sprinkles for an amazing WOW factor…

But definitely serve it warm, with a cherry on top…

And then do what you do best..DIG IN!  ~Enjoy!  🙂

The post ~Slow Cooker Ice Cream Cake! first appeared on Oh Bite It.

Fall is officially here and that means…APPLES!  Apple cookies, apple cake, apple cider, apples, apples,…apples..lol!

I wanted to change things up a bit and combine two of my very favorite apple treats into one incredible apple treat~  SO, I mashed up apple cake with apple crisp and a whole new Fall dessert was born!

This cake/crisp is everything we know and love about apple crisp, all suspended inside a super moist, and tender cake.  You can simply scoop this cake out, top it with some ice cream and pat yourself on the back.

~This simple, yet impressive dessert will take your holiday table over the top.

There’s nothing like waking up to the smell and deliciousness of a warm, comforting serving of this on christmas morning!  Leave some out for Santa, and you will get all the good presents…lol!

The addition of Lucky Leaf Caramel Apple Pie Filling takes this magically morphed dessert to levels unknown.  Those plump and juicy seasoned apples are a burst of Fall flavor in your mouth.

Make a warm, and comforting pan of this Apple Crisp Cake, and you will be a ROCKSTAR!

What you’ll need:

1-15.25 oz. box of yellow cake mix

1-21 oz. can of Lucky Leaf Caramel Apple Pie Filling

I used an 8×8 square pan, so the cake would be a bit thicker~ non-stick sprayed!

The Crisp:

1 cup sugar

1 cup flour

1 stick butter..frozen

Nuts and/or Oats are totally optional in the crisp.. I didn’t use them.

Directions:

In a large bowl add the cake mix, with the ingredients required on the box instructions.  Pour the batter into the pan and swirl the Caramel Apple Pie Filling evenly around the batter…

Now, add the sugar & the flour into a medium bowl, keep the paper on the butter, and grate it over the mix..this is the easiest and fastest way I have found to accomplish the task of creating a crisp/crumble~

Mix until it’s well combined and a sand-like consistency.

Sprinkle the crumble evenly all over the cake batter~  you might have a little crumble left…

Bake it at 350 degrees for approx. 25 minutes, or until the cake is fully cooked through and the crumble is golden.  Let it cool a bit…

Check out Lucky Leaf on FACEBOOK, PINTEREST and on TWITTER as well!

And Dig iN!  ~Enjoy!  🙂

The post ~Caramel Apple Crisp Cake! first appeared on Oh Bite It.

Yep…This is an entire Oatmeal-filled cake, totally bursting with plump blueberries!! And it tastes exactly like a giant, succulent, fresh-from-the-oven, warm, bursting with blueberries, frosted oatmeal cookie!

~Buh-bye boring cookie portion-control, we’re cake now!  And it’s spectacular!

Oh, no worries, you’ll still need some cold milk.  But fair warning, NO Oatmeal Cookie in the future will EVER live up to the sheer gloriousness that IS this cake!

I’m talking about a thick, decadent cake that’s filled with all things Oatmeal cookie, right down to the frosting!  This will knock any cookie OR cake out of the ballpark…and into a different ballpark miles and miles away..haha!

Whip this up for a new Frosted Blueberry Oatmeal Cookie flavor twist!  You will LOVE it!

What you’ll need:

1-16.5 oz. box of yellow cake mix

1 cup cooked oatmeal

1 cup or so of fresh blueberries

frosting for the topping..I used a store bought brand.

a 9x9x2″ square cake pan..sprayed and lined with parchment paper!  I like a thicker cake, but any 9×13 or smaller pan will work!

Directions:

In a large bowl mix up the cake batter according to the box instructions.

Gently stir in the oatmeal, and the blueberries…

Pour it into the pan, and bake it at 350 degrees for approx. 40 minutes, or until it’s completely cooked through and golden.  this time will vary depending on the size and thickness of your pan…

Let it cool a few minutes…

Now top it with some of that frosting…

Serve with a few extra blueberries because..pretty!

And dig in, to the BEST version of an Oatmeal cookie you;ll ever have!  ~Enjoy!  🙂

The post ~Frosted Blueberry Oatmeal 'Cookie' Cake! first appeared on Oh Bite It.

Have you noticed that you can’t buy a tiny container of Buttermilk?   If they have that somewhere, I sure haven’t seen it, so please let me know!!  …not that I’m in the market for Buttermilk THAT much…lol.  Although, now I might be inclined to purchase much more of it!

It is awesome!  The richness and super flavorful background elements that it provides to all kinds of savory and sweet dishes is divine!  AND…I heard that it’s not even that bad for you…score!  🙂

SO…when I found myself with tons of leftover Buttermilk, I knew I had to put every last drop of it to good use.  And here we are!

What better use is there, than a moist, rich and decadent cake?!  This cake is not only baked, but broiled as well.  Yep…sounds strange..tastes INCREDIBLE!

I have a feeling this may be an old-timey sort of recipe, but I didn’t do any research, I just followed my instincts and proceeded accordingly with my fingers crossed… as I do with all my recipes..haha! 🙂

The sweetness of the cake is perfectly balanced with the slight tang and kick of the Buttermilk, all finished off with a crispy, chewy, and slightly charred Coconut crusted top!

~OMG…you’ve just got to try this!

What you’ll need:

One box of yellow cake mix

Buttermilk..enough to replace the water called for in YOUR box recipe >> PLUS 3 tablespoons for the topping

The Topping!

3 tablespoons buttermilk

1 tbsp. sweetened condensed milk

1 cup sweetened Coconut

1/2 cup brown sugar..packed

1 stick of butter…melted..for the topping!

A 9×13 baking pan…sprayed with non-stick spray

Directions:

In a medium bowl, combine the cake mix according to your box instructions, BUT..replace the water with BUTTERMILK!  …Mix well!

Pour the batter into the pan and bake at 350 for approx. 15-10, OR until it’s fully cooked through and golden on the top.

While it’s baking, prepare the topping~

In a medium bowl combine the Sweetened Condensed Milk, Buttermilk, Coconut, melted Butter and Brown Sugar…

Mix until well combined…

Let the cake cool…

Gently spread the topping evenly, all over the cooled cake…

NOW~  into the broiler it goes.

Broil it for about 3-6 minutes or so, but keep a close eye on it.  It can go from perfect to ruined in seconds..lol!  Take it out when the top is just starting to bubble and turn dark…

Let it cool …again~  you can do it.

Now, serve that baby up!

This will be everyone’s new favorite…I promise!  Grab a nice piece for..um, YOU!

And dig in!  ~Enjoy!  🙂

The post ~Toasted Coconut Buttermilk Cake! first appeared on Oh Bite It.

This recipe is simply a culinary collision of 3 of the BEST things to ever exist!  Red Velvet + OREOS + Cheesecake = a thrilling threesome of deliciousness that will make you wonder why they’re not together, joined at YOUR hip, ..ALL the time!

Each bite is once, twice,..three times a scrumptious treat!  😉

The double thick, buttery, OREO cookie crust is the first layer of lusciousness followed closely by an intermingled menagerie of Red Velvet/Cheesecake magnificence…topped off by a sweet cascade of Cocoa dusted, melty Cream Cheese frosting..because..YUM!

Yep… drippy, warm, cream cheese glaze… ahhh!

~ You have to DO this!  ..Go!

What you’ll need:

8″ spring form pan

1-1lb. box of Red Velvet cake mix

The Crust:

50 OREOS.. (2 boxes)

4 tbsp. butter..melted

food processor…not required, you can crush the cookies in a zipper bag.

The Cheesecake:

3-8oz. blocks of cream cheese..room temp.

1 cup granulated sugar

1 tsp. vanilla extract

3 eggs

The Cream Cheese Frosting:

1-16 oz. container of cream cheese frosting..softened in the microwave

1/2 cup of Cocoa powder..sweetened OR unsweetened is fine..your preference.

Directions:

Spray your pan and set aside…

Crush up the OREOS and drizzle in the melted butter, until the crumbs stick together when you squeeze them.

In a medium bowl mix up the red velvet cake batter according to your box instructions…you won’t need all of the batter, but you’ll use about 3/4 of it…

Press the cookie crumbs into the bottom of the pan, making sure to cover it evenly.

Pour the red velvet batter onto the crumb crust, about halfway up the pan…

Bake it at 350 for approx. 20 minutes, or just until the cake is firming up all the way through.

While it’s baking, mix up the cheesecake~

In a large bowl combine the cream cheese, sugar, vanilla, and eggs.  Beat with an electric hand mixer until it’s smooth.

Pour the cheesecake mixture directly onto the red velvet cake, the cheesecake will sink into the cake, but that’s ok!

Just fill it up as high as your pan will allow, making sure to leave at least an inch around the sides for the cake to expand slightly .  And as always, use a sheet pan under your cake pan to protect your oven.

Bake it at 350 for approx. 40  minutes, or until the cake is firm, and cooked through.  It will look like a delicious planet…haha!

Let it cool…

Now simply microwave the frosting for a few seconds, and pour it on…

Sprinkle on some cocoa powder to drive home that red velvety hint of chocolate…

And serve that tasty beauty up…

Be sure to share with those you LOVE!  And don’t forget about YOU!  ~Enjoy! 🙂

The post ~Red Velvet OREO Cheesecake! first appeared on Oh Bite It.

What’s better than a nice, tall, cold, drink of Hard Lemonade in the warmer months?  Not much..UNLESS, that tall, cold, drink is morphed into a sweet, lemony, booze drenched cake!    🙂

Now you can snack your way into boozy summertime refreshment, with enough cake to put smiles on the faces of a small army!  And by “small Army” I mean, 4 or 5 of your closest booze/snack loving friends and family, …or just YOU?! ..lol!

This cake doesn’t go far~  Oh, there’s LOTS of cake, just not lots of self control, so it goes fast!  Turn on the sprinkler, and send the kids out to play~  this dessert is for big kids grown ups only!

Moist and intense with each beautiful, boozy, buzz-induced bite, you’ll definitely taste and feel that Hard Lemonade experience..slice after delicious slice!

What you’ll need:

13×9 cake pan

1 box of Lemon Cake Mix

1 bottle of Hard Lemonade DIVIDED  (..for a non alcoholic version, simply use regular Lemonade)

the zest of 1 lemon

1 small jar of lemon curd for topping~  I show 2 jars, but only used one!

1/2 cup or so of powdered sugar for dusting

Directions:

The Cake:

In a medium bowl, mix up the cake mix .. according to your box instructions, ,,,BUT replace the water amount..with the

Hard Lemonade…  then stir in that lemon zest!

Pour the batter into a sprayed 13×9 cake pan, and bake at 350 for approx. 15 minutes, or until it’s cooked through.

Let it cool.

When it’s cool, spread the Lemon Curd all over the top of the cake..If the curd is too thick, warm it in the microwave with a few small splashes of the hard lemonade for a few seconds to loosen it up…

Let it snow some sugar all up in there, don’t be shy…

And get to serving that boozy beauty UP…

Get your snack buzz on..one boozy bite at a time!  CHEERS!~Enjoy! 🙂

The post ~Hard Lemonade Sheet Cake! first appeared on Oh Bite It.