Sorry for not being around the last couple of days! I was off celebrating the wedding of some sweet friends! The above view was the backyard for the weekend, and I did not want to leave it. The wedding was in Fischer, Texas, and the house I stayed at with lots of amazing friends was in Canyon Lake, Texas.

The weekend started with the drive to Canyon Lake, with a donut hole breakfast. I forgot how tasty sprinkle donut holes are! After arriving at the house and taking in the beautiful view, it was time to go to the rehearsal dinner. The food was delicious, and it was fun meeting the close family and friends of the bride and groom.

Saturday was spent relaxing and spending time with friends until time to get ready for the wedding. All dressed up and ready to go, we headed to the wedding to celebrate two very special people.

The wedding was held outdoors and the weather was perfect! There is nothing more beautiful then a Hill Country Wedding!!

The happy couple exchanged vows in this beautiful garden setting, and the celebration continued with food and dancing!

I hated seeing such an amazing weekend come to an end, but a Confetti Cake Blizzard on the way home soothed my sadness a bit!

And picking up my Gizmo from the sitter made it ALL better!!

I am back into the normal work week and working on some fun eats to share with you! Stay tuned…

If you haven’t guessed yet, I do have a bit of an obsession with Funfetti! I just can’t help myself. The sprinkles just make me SO happy! For this recipe, I used the Funfetti frosting that came with pastel sprinkles. The pastel colors make this pound cake perfect for baby showers, wedding shower, Spring parties, or even Mother’s Day. This pound cake recipe is extremely easy to make, and the result is a moist and delicious fun treat. Enjoy!!

Funfetti Pound Cake

Ingredients

Directions

1. Preheat oven to 350°F. Prepare a 9 x 5 x 3 inch loaf pan.

2. Combine cake mix, pudding mix, eggs, water, and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes.

3. Pour the batter in the loaf pan.

5. Bake at 350°F for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 5-10 minutes. Carefully loosen cake from pan. Invert onto cooling rack. Cool completely.

6. Heat a cup of the frosting in the microwave for 30 seconds. Stir and drizzle over top of cake. Top with sprinkles.

7. Cut cake into slices and serve.

]]> http://megansmunchies.com/funfetti-pound-cake/feed/ 4 http://megansmunchies.com/carrot-cake-cheesecake-bars/ http://megansmunchies.com/carrot-cake-cheesecake-bars/#comments Sun, 29 Apr 2012 14:01:29 +0000 megan http://megansmunchies.com/?p=4346 I was very busy baking and decorating cakes and cupcakes this past week, and I hit a point where I wanted to stray from the cakes for a minute and bake up some bars! These Carrot Cake Cheesecake Bars use the same base recipe as the Funfetti Cheesecake Bars and are SO easy to make. [...]]]>

I was very busy baking and decorating cakes and cupcakes this past week, and I hit a point where I wanted to stray from the cakes for a minute and bake up some bars! These Carrot Cake Cheesecake Bars use the same base recipe as the Funfetti Cheesecake Bars and are SO easy to make. I loved how the cinnamon and spice flavors complimented the cheesecake layer! I think the next time I make these, I would like to add some raisins and some fresh carrots!

Carrot Cake Cheesecake Bars

Ingredients

1 box Carrot Cake Mix

1 can Vanilla frosting

2 pkgs fat free cream cheese

1/2 cup butter, softened

3 eggs

Directions:

1. Heat oven to 325°F. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13×9-inch pan, press remaining crumbly mixture.

2. In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.

3. Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars,cut into 6 rows by 6 rows. Store covered in refrigerator.

Angry Birds ruled my kitchen the past couple of days!! Is it possible for “angry” birds to make someone so happy? YES!! Creating these cupcakes and cake made this girl very HAPPY!! I hope my friend Claudia’s son enjoyed them as much as I enjoyed creating them!!!

I love recipes that start with a cake mix, and I love coffee! What happens when you combine the two? MOCHA ESPRESSO MARBLE POUND CAKE! The base of this recipe is a marble cake mix combined with espresso powder and mocha instant coffee. The chocolate and coffee flavors blend wonderfully in this pound cake. Neither flavor over powers the other! A slice of this pound cake would pair quite well with a mocha latte!

Mocha Espresso Marble Pound Cake

Ingredients

Directions

1. Preheat oven to 350°F. Prepare a 9 x 5 x 3 inch loaf pan.

2. Set aside cocoa packet from mix. Combine cake mix, pudding mix, eggs, mocha powder, espresso powder, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes.

3. Measure 1 cup batter. Place in small bowl; stir in contents of reserved cocoa packet.

4. Spoon the yellow batter in the loaf pan. Spoon the chocolate batter on top of yellow batter in the pan. Run knife through batter to marble.

5. Bake at 350°F for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Carefully loosen cake from pan. Invert onto cooling rack. Cool completely. Cut cake into slices.