Sweet Potato Cake with Marshmallow Buttercream Frosting

The following post was written by our friend, Brandie from www.thecountrycook.net.


One of my favorite (and most relaxing) pastimes is baking. Most days I just don’t have the time to really devote to baking though. It’s even better for me if my family is all home and we can all enjoy the fruits from that baking labor! So that’s where my Martha White® muffin mixes come in handy. I satisfy my love for baking while fitting it into my busy days.

I was thrilled when I started seeing the Martha White® Sweet Potato Muffin Mix on the grocery store shelves. I love surprising people with these muffins. The sweet potato flavor is one that is perfect for year round. It doesn’t have a super strong spice flavor so that makes this recipe perfect for anytime of year. You can even switch out the muffin mix flavor for whatever you are in the mood for. Martha White® Apple Cider and Strawberry Cheesecake muffin mixes also work really well with this frosting!

So simple to make but perfect for an after school treat or to snack on while sipping hot cocoa.

Here’s a little secret for you. You can use these Martha White muffin mixes and transform them into surprisingly amazing cakes! That’s just what I did with this sweet potato muffin mix. And I made my special marshmallow buttercream frosting to top them with. This is my favorite go-to frosting. I promise, if you have not made this frosting before, it will become your new go-to favorite. Let me show you how scrumptious sweet potato can be!




2 pouches Martha White Sweet Potato Muffin Mix

1 tbsp. ground cinnamon

½ tsp. salt

1 cup milk

1 cup sour cream

½ cup chopped pecans



1 cup butter (salted or unsalted), softened to room temp.

1 (7.5 oz.) jar marshmallow creme (Marshmallow Fluff)

1 cup powdered (confectioners) sugar

½ tsp. vanilla extract

½ cup chopped pecans, for topping

⅓ cup Smucker’s® Simple Delight™ Salted Caramel Topping


For cake:

IMG_0036 (2)

Preheat oven to 350F degrees and spray a 9×9 baking dish with Crisco® Original No-Stick Cooking Spray.

In a medium bowl, combine two pouches sweet potato muffin mix with ground cinnamon and salt. Stir well.

Then stir in milk and sour cream. Once combined, gently stir in chopped pecans.

Pour batter into prepared baking dish.

Bake for 30-35 minutes until an inserted toothpick comes out clean.

Allow cake to cool completely before making frosting.

For frosting:


Using an electric mixer, beat butter in a medium bowl on high speed until creamy.

Add in marshmallow creme and mix well.

Reduce mixing speed to low and beat in confectioners sugar and vanilla.

Increase mixing speed to high and beat until fluffy.

Spread frosting onto cooled cake. Sprinkle top with chopped pecans. Then, using a spoon,

drizzle salted caramel over the finished cake.

Serves 12.


I would like to give a special thank you to Linda for inviting me to share this recipe with you today!


A Twist on Chocolate Valentine Desserts

I’ve been debating about doing decadent chocolate desserts for Valentine’s Day. There are so many chocolate recipes that you have plenty of options. But what about white chocolate? Some chocolate experts feel that white chocolate is not true chocolate since it doesn’t contain   cocoa solids. White chocolate is actually made with cocoa butter, sugar and milk solids.

I for one, think white chocolate is delicious. I love the smooth creamy texture and rich buttery flavor. Judging from the number of products and recipes made with white chocolate, I would say I’m not alone.

white chocolate banana bread pudding

The recipe that made me think of white chocolate was the decadently delicious White Chocolate Banana Bread Pudding finished with hot caramel sauce. The banana bread is easy to make with Martha White® Banana Nut Flavored Muffin Mix (you can make the bread in advance and refrigerate or freeze to get a head start). The custard mixture is made with white chocolate chips, cream, eggs and sugar. Pour custard mixture over bread, cover with foil and bake. No water bath needed.

blueberry white chocolate macadamia muffins

If bread pudding is not your loved one’s favorite food choice, there are many other options.  How about a Luscious Lemon White Chocolate Tart or Blueberry White Chocolate Macadamia Muffins? Any of these options would make a great Valentine’s Day breakfast treat or snack to share with friends and co-workers.  Any of these delicious white chocolate recipes will say “I love you” on Valentine’s Day or any day of the year.

2676 MW luscious lemon blueberry muffins

Heart Warming Winter Crisps

When I was growing up, our food consumption followed the seasons. We had strawberry shortcake in the spring, peach cobbler in the summer and apple pie in the fall. Now a days we have fruits and vegetables available to us from all over the world, the farm to table movement has made us more aware of the beauty of seasonal eating. You not only get better flavor, but seasonal produce is usually a better value, too.

cumberland apple crisp








Traditional winter fruit desserts were usually made from apples, pears, pumpkin, nuts or dried fruit. Apples and pears lend themselves to pies, cobblers, crisps and crumbles. Crisps are easier to make than pies and cobblers, but provide a lot of the same comforting pleasure.  Made with fresh apples, this delectable Cumberland Apple Crisp features a buttery topping of brown sugar, oats and pecans.

cherry berry crisp








In addition to fresh fruit, we are lucky to have the availability of many quality frozen and canned fruits that can also be used in the winter. Cherry Berry Crisp is a good example of how pie filling and frozen fruit can be combined to create a delicious filling. In this recipe, cherry pie filling and frozen blueberries team up under a topping of Martha White® WildBerry Flavored Muffin Mix, oats, brown sugar, and butter. Either one of these comforting crisps will be a welcome treat on a cold winter night topped with ice cream or whipped cream.


What’s in Your Pantry?

If you had to go home tonight and make cupcakes for the office or school the next day, would you have the required ingredients in your pantry? You may be surprised at how easy it is to have a few items on hand that can be used to make snacks or desserts at the drop of a hat without making a trip to the grocery store.

When I select easy recipes that have common ingredients, I’m assuming most people have basic ingredients on hand like butter, eggs, milk, oil, vanilla, powdered sugar, cinnamon and cocoa. If you do, add two packages of Martha White® Banana Nut Flavored Muffin Mix, a small can of crushed pineapple, cream cheese and bananas.

With these ingredients, you will be able to make Hummingbird Cupcakes or Banana Nut Cupcakes with Chocolate Cream Cheese Frosting any time.  Both recipes make moist and delicious cupcakes that no one will ever suspect you started with a convenient muffin mix.

The Hummingbird Cupcakes are a variation on the now classic cake recipe that traditionally includes bananas, pineapple and cinnamon. Our easy cupcake version is moist and delicious just like the original. Topped with cream cheese icing, you can take these cupcakes anywhere with pride.

hummingbird cupcakes

We only enriched the basic muffin mix package directions with some oil and an egg to make Banana Nut Cupcakes. Topped with delectable chocolate cream cheese frosting these are sure to become one of your “go to” recipes for all kinds of casual occasions.

banana nut cupcakes

I’d love to know what items you can make from the ingredients found in your pantry.

What’s in Your Pantry?

The previous “What’s in your Pantry?” series has primarily focused on convenience products like Martha White® Muffin Mixes.  Keep these mixes readily available for a quick breakfast, after school snack or a last minute dessert. This month I thought it would be a good time to make some suggestions for the holiday scratch bakers.

The good news is that you probably already have everything you need for many of these recipes. Some require very few ingredients in addition to Martha White® Flour or Martha White® Corn Meal.  Sugar and dairy products like butter and sour cream are usually a baker’s household staple. I am often amazed at how many delicious recipes can be made with minimal ingredients and a few others like vanilla extract, spices and some nuts.

Pound cakes are one of the best examples of a recipe that uses only a few ingredients. The pound cake name comes from the original recipe which was made with a pound of butter, a pound of sugar, a pound of eggs and a pound of flour.  The buttery sugar cookie recipe uses virtually the same ingredients as the original pound cake.

brown sugar pound cake

Pound cake recipes have been enhanced over the years and one of my husband’s favorites is a Brown Sugar Pound Cake. It’s made with brown sugar and features a caramel glaze, but you probably have everything you need.  This is a great recipe to have on hand during the holidays because it stores well and serves at least 20.

Another favorite Martha White® recipe of mine is the “Go To” Southern Corn Meal Cookies. Simple and delicious! The dough makes wonderful little tart shells that you can fill with various types of fillings.

go to cookies

Celebrate the Country Music Awards Live with the Stars

The Academy of Country Music Award Show (CMA) will be televised live on Wednesday November 4, 2015. The show will highlight the past year in country music with awards for Album of the Year, Entertainer of the Year, Male Vocalist of the Year, Female Vocalist of the Year and many more. The show will feature a variety of performances by country music artists.

Songs can be great inspirations for baking. For instance, there are a lot of songs that talk about Georgia, which make me think of my mother’s kitchen and inspired me to make Chocolate Chocolate Peanut Butter Cupcakes. This cupcake recipe is quick and easy using a Martha White® Muffin Mix as a shortcut. It tastes delicious and even has an element of surprise in the middle – a peanut butter cup.

CMA Chocolate Chocolate Peanut Butter Cupcakes

Martha White® is pleased to announce an opportunity for the chance to be the lucky winner of a trip for two to Nashville, TN to attend the 49th CMA Awards live with the stars. For more information, visit the Martha White Facebook page. See official rules for complete details.



Biscuit Bread Pudding

The first time I heard of biscuit bread pudding was from a co-worker when she brought it to the Martha White® test kitchen.  We prepared the recipe and instantly fell in love with it!

The original recipe was topped with cinnamon sugar – perfect for fall. You could also top it with fresh strawberries, transforming the recipe into a delicious fusion of bread pudding and strawberry shortcake.

Bread pudding is a dessert not originally associated with the South due to its traditional bread being made of yeast.  Southerners began using left over biscuits to produce delicious custard pies which were made by combining eggs, sugar and milk or cream.  The outcome is very similar to the custard used in bread puddings. Where did your bread pudding recipe originate? I would love to hear your story.