Cakes & Cookies

Long Island Rum Cake:
1 box gf cake mix, 1/4 t nutmeg, 3 eggs, 2.5 T white sugar, 1/2 c whole milk, 1 c heavy cream, 1/4 c melted butter, 2 T & 1 t Spiced Rum, 1/2 t rum extract.
Preheat oven to 350. Grease a 10 inch spring form pan and line with parchment. Spritz parchment with Buttery Pam. Combine all ingredients and beat until fluffy. Bake for 50 mins. Let cool entirely before serving.

Red Velvet Rice Crispy Treats:
3 T butter, 1 10.5 oz. bag mini marshmallows, 1 t vanilla, 3/4 c gf red velvet cake mix (or yellow w/ red coloring), 6 c Cocoa Krispies, 4 oz. white chocolate chips.
Line a 9x13 pan with Pam. Melt butter over low heat. Add in marshmallows, cake mix, vanilla, and stir until smooth. remove from heat and fold into pan. Drizzle with white chocolate.


Lemon Cake Bars:
1 can lemon pie filling, 1 box gf angel food cake mix.
Mix together and dump in a 9x13 pan. Bake at 350.




Oat Crunch cookies:
100g gf flour, 100g melted butter, 80g fine sugar, 1/4 t baking powder, 1-2 T milk, 50g rolled oats, 50g rice chex.
Combine flour and baking powder add in oats and cereal. In separate both, beat butter, milk, and sugar. dump 2 bowls together and mix well. Bake 15-20 mins @ 160C.



Gooey Butter Cake:
Cake:1 18 oz. yellow gf cake mix, 1 egg, 8 T butter.
Filling:8 oz. cream cheese, 2 eggs, 1 t vanilla, 8 T, 16 oz. powdered sugar.
Preheat oven to 350. Combine cake ingredients and mix well. Pat into a 13x9 pan. Prepare filling-beat cream cheese until smooth. Add eggs, vanilla, butter, and beat again. Add powdered sugar and mix well.Spread over cake and bake 40-50 mins.


Butterscotch Squares:
1/2 c butter, 1 c brown sugar, 1 egg, 1/4 t salt, 1 t vanilla, 1 c gf flour, 2/3 c pecans.
Mix and bake @ 350 in an 8x8 greased pan for 30 mins.


Cake Batter Blondies:
1 yellow gf cake mix, 1/4 c oil, 1 egg, 1/2 c milk, 3/4 c white choc. chips, 2 T sprinkles.
Combine mix, oil, and egg. Add milk. mix in white chocolate chips. Pour into 9x9 greased pan. sprinkles on top. Bake 30 mins at 350.