9 DAY CABBAGE SLAW
We really liked. Stuffed green olives would be a good addition. This was found in the Pima cookbook pg. 22.
1 large head cabbage, shredded or chopped
1 (4 oz) can pimento, chopped
1 green pepper, chopped
1 onion, chopped
1-2 cups sugar (I did only 1)
DRESSING:
1 cup oil
1 cup vinegar
2 T celery seed (1 did 1 T really full)
1 T salt
2 T sugar
Mix first 4 ingredients together and pour sugar over them. Let stand until moisture forms.
Dressing: Mix all ingredients and bring to a boil and pour over veggies. Mix well and store in airtight bottle in fridge (I just did in a tuberware container). Keeps well and disappears fast.
Showing posts with label sugar. Show all posts
Showing posts with label sugar. Show all posts
Thursday, June 20, 2019
Sunday, June 9, 2019
IMPOSSIBLE PIE
IMPOSSIBLE PIE
Used this as part of a lesson on how Heavenly Father can do the impossible (Living Scriptures lesson) (see below). This was such an easy pie to make and it did separate like it was suppose to. Even Abagail liked it and she doesn't like coconut. Tasted like a buttermilk pie.
1/2 cup butter, softened
1/2 cup flour
1 cup sugar
2 tsp vanilla extract
4 eggs
2 cups milk
1 cup shredded coconut
Preheat oven to 350F. Add all ingredients to a large bowl and beat together until combined. Pour into a 9-inch greased pie pan. Bake for 1 hour or until center is firm and pie is golden. Cool on a cooling rack and then put in the fridge until ready to serve. It is recommended to let the pie cool for a few hours so it has a chance to firm up.
(Recipe credit: https://www.simplystacie.net/2017/08/impossible-pie/)
Treat Time: Show your family the pie before it goes into the oven, and after it’s baked. What happened? (A crust forms on the bottom, a custard bakes in the middle, and the coconut rises to the top.) Did you expect the pie to turn out like this? Why is it called “Impossible Pie”?
Just because we think something might be impossible, doesn't mean it can't happen! In this magical dessert, all the ingredients are mixed together, but as it bakes, one layer settles to the bottom to become a crust. The coconut rises to the top as a topping and a yummy custard fills the center.
Used this as part of a lesson on how Heavenly Father can do the impossible (Living Scriptures lesson) (see below). This was such an easy pie to make and it did separate like it was suppose to. Even Abagail liked it and she doesn't like coconut. Tasted like a buttermilk pie.
1/2 cup butter, softened
1/2 cup flour
1 cup sugar
2 tsp vanilla extract
4 eggs
2 cups milk
1 cup shredded coconut
Preheat oven to 350F. Add all ingredients to a large bowl and beat together until combined. Pour into a 9-inch greased pie pan. Bake for 1 hour or until center is firm and pie is golden. Cool on a cooling rack and then put in the fridge until ready to serve. It is recommended to let the pie cool for a few hours so it has a chance to firm up.
(Recipe credit: https://www.simplystacie.net/2017/08/impossible-pie/)
Treat Time: Show your family the pie before it goes into the oven, and after it’s baked. What happened? (A crust forms on the bottom, a custard bakes in the middle, and the coconut rises to the top.) Did you expect the pie to turn out like this? Why is it called “Impossible Pie”?
Just because we think something might be impossible, doesn't mean it can't happen! In this magical dessert, all the ingredients are mixed together, but as it bakes, one layer settles to the bottom to become a crust. The coconut rises to the top as a topping and a yummy custard fills the center.
Sunday, September 23, 2018
SMITH ISLAND CAKE
SMITH ISLAND CAKE
https://sallysbakingaddiction.com/2018/07/23/smith-island-cake/#jumptorecipe
This is so yummy! It takes a while to bake especially with the cool down time (3-4 hours). I had a jar of caramel I needed to use so used that for 3 of the layers. I did eight layers. Had them cool down on a piece of wax paper. Each piece has it own piece. That worked well. Had the one that came out of oven cool off on cookie sheet (on piece of wax paper) until next one was done. Cooked two at a time. Make chocolate icing first. Set out eggs, butter and buttermilk to get to room temperature. This would be a good one to make the day before and assemble about an hour before eating. Looks cool in glass cake dish. Jackson said this cake has a good balance. Not too much of anything. He also said he likes this cake 12 times better than the American chocolate cake from Costco. Scott wants this for his bday (with peanut butter and chocolate).
*see notes below for more tips
Other ideas:
-strawberry jam (or any fruit) with vanilla butter cream
-peanut butter frosting and chocolate
-prune filling
Chocolate Icing
6 Tablespoons (85g) unsalted butter, cut into 6 pieces
one 4 ounce bar (113g) bittersweet chocolate, coarsely chopped*
1 and 2/3 cups (335g) granulated sugar
1 cup (240ml) heavy cream
2 teaspoons corn syrup (optional, for shine) (didn't add)
1 teaspoon pure vanilla extract
pinch salt
Cake
3 and 3/4 cups (431g) sifted all-purpose flour (sift flour before measuring)
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
5 large eggs, at room temperature
2 and 1/2 teaspoons pure vanilla extract
1 and 3/4 cups (420ml) buttermilk, at room temperature*
optional: rainbow sprinkles for garnish
Directions:
Make the icing first: The icing needs to completely cool and thicken, so prepare it first. Combine the butter, chocolate, granulated sugar, heavy cream, and corn syrup together in a medium saucepan over medium heat. Stir constantly until butter has melted. Once melted, stir occasionally as the sugar dissolves and the mixture comes to a boil. Allow to boil for 1 minute. Remove from heat and stir in the vanilla extract. Taste (it's warm, so be careful!) Add a sprinkle of salt, if desired. I always add a pinch. Leave uncovered and set aside to thicken and cool for at least 1-2 hours or until it has a spreadable consistency. This is enough time to bake and cool the cake layers. See make ahead tip if you want to prepare ahead of time. Yields about 2 and 1/4 cups icing.
Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the thin cakes seamlessly release from the pans; they may crack and crumble otherwise. (You can reuse the parchment for each of the 9 cakes or cut 9 individual circles.)
Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.
(There are 8 cups of batter total, so each of the 9 cakes will have slightly less than 1 cup of batter. Leave unused batter loosely covered at room temperature as cakes bake.) Pour slightly less than 1 cup of batter into prepared cake pans. Bake for 12 minutes or until a toothpick inserted comes out clean. The cakes are VERY thin, so they shouldn't take much longer than that. Allow to cool for a couple minutes, then carefully invert the cake onto the counter. Peel off the parchment to reuse (or use a new parchment round). Grease the warm cake pans, line with parchment, and grease the parchment. Repeat with slightly less than 1 cup of batter per cake pan. Repeat baking, cooling, and releasing the cakes from the warm pans. Grease the warm cake pans, line with parchment, and grease the parchment. Repeat one final time. Allow all 9 layers to cool completely, about 45 minutes.
Assemble cake: Carefully place one layer on a serving platter or cake stand. Spoon and spread 1/4 cup of icing on top, then repeat with the rest of the cake layers and icing. Some icing will spill over the sides and that's ok! Makes a beautiful cake! Decorate the top with sprinkles, if desired.
Set cake aside for at least 30 minutes before slicing and serving. This gives the icing a chance to adhere to the cake and makes slicing a little easier.
Cover and store leftover cake at room temperature for 1-2 days or in the refrigerator for up to 1 week.
Make ahead tip: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the icing can be prepared then covered and refrigerated overnight. Set the icing out at room temperature for an hour to soften up before using. The assembled cake can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Tastes better fresh though!
Recipe Notes:
*The 9 cake layers are baked individually instead of baking 3 or 4 thick cakes and slicing them horizontally to create layers. Baking each cake layer individually doesn't take any longer since the thinner cakes take less time in the oven, about 12 minutes each. Baking 3 at a time, they'll be done in less than 40 minutes. This method also ensures that each layer is baked evenly. Baking 3 thicker cakes risks over or under-baking and the cakes are more likely to sink in the centers because they're so thick. If you have more than 3 9-inch cake pans, bake more cakes at once. I baked 4 cakes 2x then 1 cake by itself. If you have fewer than 3 9-inch cake pans, simply bake in batches until all 9 cakes are baked.
*For a sweeter icing, use semi-sweet chocolate. For dark chocolate icing, use bittersweet chocolate. For very dark chocolate icing, use unsweetened chocolate. I prefer bittersweet chocolate.
*If needed, you can use whole milk mixed with 1 and 1/2 teaspoons of white vinegar or fresh lemon juice instead of buttermilk.
https://sallysbakingaddiction.com/2018/07/23/smith-island-cake/#jumptorecipe
This is so yummy! It takes a while to bake especially with the cool down time (3-4 hours). I had a jar of caramel I needed to use so used that for 3 of the layers. I did eight layers. Had them cool down on a piece of wax paper. Each piece has it own piece. That worked well. Had the one that came out of oven cool off on cookie sheet (on piece of wax paper) until next one was done. Cooked two at a time. Make chocolate icing first. Set out eggs, butter and buttermilk to get to room temperature. This would be a good one to make the day before and assemble about an hour before eating. Looks cool in glass cake dish. Jackson said this cake has a good balance. Not too much of anything. He also said he likes this cake 12 times better than the American chocolate cake from Costco. Scott wants this for his bday (with peanut butter and chocolate).
*see notes below for more tips
Other ideas:
-strawberry jam (or any fruit) with vanilla butter cream
-peanut butter frosting and chocolate
-prune filling
Chocolate Icing
6 Tablespoons (85g) unsalted butter, cut into 6 pieces
one 4 ounce bar (113g) bittersweet chocolate, coarsely chopped*
1 and 2/3 cups (335g) granulated sugar
1 cup (240ml) heavy cream
2 teaspoons corn syrup (optional, for shine) (didn't add)
1 teaspoon pure vanilla extract
pinch salt
Cake
3 and 3/4 cups (431g) sifted all-purpose flour (sift flour before measuring)
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
5 large eggs, at room temperature
2 and 1/2 teaspoons pure vanilla extract
1 and 3/4 cups (420ml) buttermilk, at room temperature*
optional: rainbow sprinkles for garnish
Directions:
Make the icing first: The icing needs to completely cool and thicken, so prepare it first. Combine the butter, chocolate, granulated sugar, heavy cream, and corn syrup together in a medium saucepan over medium heat. Stir constantly until butter has melted. Once melted, stir occasionally as the sugar dissolves and the mixture comes to a boil. Allow to boil for 1 minute. Remove from heat and stir in the vanilla extract. Taste (it's warm, so be careful!) Add a sprinkle of salt, if desired. I always add a pinch. Leave uncovered and set aside to thicken and cool for at least 1-2 hours or until it has a spreadable consistency. This is enough time to bake and cool the cake layers. See make ahead tip if you want to prepare ahead of time. Yields about 2 and 1/4 cups icing.
Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the thin cakes seamlessly release from the pans; they may crack and crumble otherwise. (You can reuse the parchment for each of the 9 cakes or cut 9 individual circles.)
Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.
(There are 8 cups of batter total, so each of the 9 cakes will have slightly less than 1 cup of batter. Leave unused batter loosely covered at room temperature as cakes bake.) Pour slightly less than 1 cup of batter into prepared cake pans. Bake for 12 minutes or until a toothpick inserted comes out clean. The cakes are VERY thin, so they shouldn't take much longer than that. Allow to cool for a couple minutes, then carefully invert the cake onto the counter. Peel off the parchment to reuse (or use a new parchment round). Grease the warm cake pans, line with parchment, and grease the parchment. Repeat with slightly less than 1 cup of batter per cake pan. Repeat baking, cooling, and releasing the cakes from the warm pans. Grease the warm cake pans, line with parchment, and grease the parchment. Repeat one final time. Allow all 9 layers to cool completely, about 45 minutes.
Assemble cake: Carefully place one layer on a serving platter or cake stand. Spoon and spread 1/4 cup of icing on top, then repeat with the rest of the cake layers and icing. Some icing will spill over the sides and that's ok! Makes a beautiful cake! Decorate the top with sprinkles, if desired.
Set cake aside for at least 30 minutes before slicing and serving. This gives the icing a chance to adhere to the cake and makes slicing a little easier.
Cover and store leftover cake at room temperature for 1-2 days or in the refrigerator for up to 1 week.
Make ahead tip: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the icing can be prepared then covered and refrigerated overnight. Set the icing out at room temperature for an hour to soften up before using. The assembled cake can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Tastes better fresh though!
Recipe Notes:
*The 9 cake layers are baked individually instead of baking 3 or 4 thick cakes and slicing them horizontally to create layers. Baking each cake layer individually doesn't take any longer since the thinner cakes take less time in the oven, about 12 minutes each. Baking 3 at a time, they'll be done in less than 40 minutes. This method also ensures that each layer is baked evenly. Baking 3 thicker cakes risks over or under-baking and the cakes are more likely to sink in the centers because they're so thick. If you have more than 3 9-inch cake pans, bake more cakes at once. I baked 4 cakes 2x then 1 cake by itself. If you have fewer than 3 9-inch cake pans, simply bake in batches until all 9 cakes are baked.
*For a sweeter icing, use semi-sweet chocolate. For dark chocolate icing, use bittersweet chocolate. For very dark chocolate icing, use unsweetened chocolate. I prefer bittersweet chocolate.
*If needed, you can use whole milk mixed with 1 and 1/2 teaspoons of white vinegar or fresh lemon juice instead of buttermilk.
Saturday, May 5, 2018
KENTUCKY BUTTER CAKE
KENTUCKY
BUTTER CAKE
This cake goes very well with strawberries
and whip topping!
CAKE
1 cup butter, cubed at room temperature
2 cups sugar
4 eggs
1 T vanilla
3 cups flour
1 tsp kosher salt
1 tsp baking powder
½ tsp baking soda
1 cup buttermilk
BUTTER GLAZE
1/3 cup butter
¾ cup sugar
2 T water
2 tsp vanilla
Preheat oven to 325.
Grease a 10” bundt pan with butter or shortening
very liberally. Dust pan with flour and
set aside.
Place all the cake ingredients in the bowl of
your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase
the speed to medium and mix for 3 minutes.
Pour batter into prepared pan and bake for
65-75 minutes until a toothpick entered into the center comes out clean.
When the cake is done make the glaze. Combine all ingredients into a small saucepan
over medium-low heat. Stir continuously
until the butter is melted and the sugar is dissolved. Do not bring to a boil.
Poke holes all over the warm cake using a
knife and pour the glaze evenly on the cake while still in the pan.
Allow the cake to cook completely in the pan
and then invert the cake onto a serving plate.
Tip: It is more moist and flavorful when it
has rested overnight.
Sunday, February 25, 2018
HORCHATA
HORCHATA
We liked. Next time either don't blend as much or double strain.
1 1/3 cup uncooked long-grain white rice
2 cinnamon sticks
4 cups water, divided
1 1/2 cups milk
2 tsp vanilla
2 tsp cinnamon
1/3 - 1/2 cup sugar
To a blender add rice, 2 cups of water and 2 cinnamon sticks. Blend for about 2 minute or until the rice and cinnamon sticks are roughly ground. Add the remaining water and blend again. Pour contents into a pitcher or container with a fitted lid and place on your countertop overnight or for at least 8 hours.
Pour the rice mixture into a fine mesh strainer, into a pitcher. Discard the rice. Stir in the milk, vanilla, cinnamon, and sugar (to your preference). Chill until ready to serve. Stir well before serving and serve over ice.
We liked. Next time either don't blend as much or double strain.
1 1/3 cup uncooked long-grain white rice
2 cinnamon sticks
4 cups water, divided
1 1/2 cups milk
2 tsp vanilla
2 tsp cinnamon
1/3 - 1/2 cup sugar
To a blender add rice, 2 cups of water and 2 cinnamon sticks. Blend for about 2 minute or until the rice and cinnamon sticks are roughly ground. Add the remaining water and blend again. Pour contents into a pitcher or container with a fitted lid and place on your countertop overnight or for at least 8 hours.
Pour the rice mixture into a fine mesh strainer, into a pitcher. Discard the rice. Stir in the milk, vanilla, cinnamon, and sugar (to your preference). Chill until ready to serve. Stir well before serving and serve over ice.
Sunday, February 4, 2018
CHOCOLATE-CARAMEL CAKE
CHOCOLATE-CARAMEL CAKE
This recipe came from America's Test Kitchen. I think Judi had me copy it one time I was at their house. It was very tasty! Good with ice cream (we had cinnamon on hand) or a glass of milk. This recipe is a lot of steps. I would never plan on taking it anywhere. Too many things can go wrong! I made the cake the day before and froze them. This made it way easier to cut into two pieces. I burned the caramel the first time - so watch it! Took about 15 minutes in each step for caramel.
UPDATE: This cake is so much better the 2nd day. I didn't think it could get better, but man on man....yum! So worth all the effort! The caramel is kinda soaked in and it is so moist!
CAKE
Sift together:
1 3/4 flour
3/4 c cocoa
Add & stir:
3/4 c sugar
1 1/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
Add & stir:
3/4 c buttermilk
1/4 c water
1/4 c oil
Add & stir:
2 large eggs
1 tsp vanilla
Put in 2 9" pans that have been greased and floured. Bake at 325 for 22-28 minutes. Cool and split into two layers (4 total). I froze mine.
CARAMEL
Put in pan on medium heat. DO NOT STIR but can swirl. Boil until light amber in color (375)
3/4 c sugar
1/4 c water
1/4 c corn syrup
Remove from heat and gradually stir in:
1 c heavy cream
8 T butter
1 tsp vanilla
3/4 tsp salt
Return to medium heat and heat to 240 or 245 (recipe said this should take 3-5 min. It took me about 15 minutes). Put in a 9" square pan to cool.
FROSTING
Mix together:
2 cubes butter
3/4 c powdered sugar
1/2 c cocoa
Next add:
1/2 c corn syrup
3/4 tsp vanilla
Then:
3/4 c melted chocolate chips
Sunday, September 24, 2017
BEST FUDGY COCOA BROWNIES
https://cafedelites.com/best-fudgy-cocoa-brownies/
BEST FUDGY COCOA BROWNIES
This came from Pintrest. We loved, loved it! They were so gooey good. When I got back from Visiting Teaching they had eaten all of it but a little tiny piece. Scott said it was hard to get them out of the pan so that is why they didn't save me very much...make sense??? Abagail said next time we need to double the recipe. I loved this recipe because it used very few dishes and Abagail and I had it made in about 10 minutes. They baked for about 25 minutes.
TIPS AND TRICKS:
1. Whisk your butter and sugar really well.
2. Beat in your eggs for a good minute. This step is crucial for that crackly top
3. Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air pockets in the batter which will give you cake-like textured brownies.
4. Do NOT over bake them! I like mine at exactly 21:30 minutes. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies in this lifetime.
5. I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster and dries them out.
BEST FUDGY COCOA BROWNIES
This came from Pintrest. We loved, loved it! They were so gooey good. When I got back from Visiting Teaching they had eaten all of it but a little tiny piece. Scott said it was hard to get them out of the pan so that is why they didn't save me very much...make sense??? Abagail said next time we need to double the recipe. I loved this recipe because it used very few dishes and Abagail and I had it made in about 10 minutes. They baked for about 25 minutes.
- 1/2 cup unsalted butter , melted
- 1 tablespoon cooking oil (olive oil or coconut oil are fine)
- 1 1/8 cup superfine sugar (caster sugar)*
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup all purpose (or plain) flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 175°C | 350°F.
- Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
- Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
- Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
- Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
- Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
- Remove and allow to cool to room temperature before slicing into 16 brownies.
OPTIONAL ADD INS:
- Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc)
Recipe Notes
*Regular white, granulated, sugar can be used if you can't find caster sugar TIPS AND TRICKS:
1. Whisk your butter and sugar really well.
2. Beat in your eggs for a good minute. This step is crucial for that crackly top
3. Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air pockets in the batter which will give you cake-like textured brownies.
4. Do NOT over bake them! I like mine at exactly 21:30 minutes. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies in this lifetime.
5. I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster and dries them out.
Monday, June 5, 2017
CHOCOLATE SUGAR COOKIE
http://sallysbakingaddiction.com/2016/03/07/chocolate-sugar-cookies/#more-37880
CHOCOLATE SUGAR COOKIES
These are really good. Must chill at least an hour before putting into shapes. Could make the day before. Makes about 18 cookies. Used frosting from "made from scratch" folder (see below).
CHOCOLATE SUGAR COOKIES
These are really good. Must chill at least an hour before putting into shapes. Could make the day before. Makes about 18 cookies. Used frosting from "made from scratch" folder (see below).
- 3/4 cup (172g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
- 3/4 cup (63g) unsweetened natural cocoa powder (or dutch process)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
- Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
- Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
- Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
- Bake for 10 minutes-- the cookies will still appear soft. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
- Make the icing and decorate the cooled cookies however you'd like. I did not color the icing, as you can see. Add sprinkles on top of the icing if desired. Once the icing has set, these cookies are perfect for gifts, sending, or munching on right away. I find they stay soft for about 5 days at room temperature.
- Make ahead tip: Unfrosted cookies freeze well up to 3 months. Thaw overnight in the refrigerator. Frosted cookies do not freeze well at all. You can chill the cookie dough for up to 2 days (step 3). You can also freeze the cookie dough before rolling for up to 3 months. Then allow to thaw overnight in the refrigerator. Then allow to come to room temperature for about 1 hour. Then roll and continue with the recipe as directed.
VANILLA BUTTER CREAM FROSTING
1 cup softened butter
4 cups powdered sugar
2 T heavy whipping cream
2 tsp vanilla or buttered vanilla bakery emulsion
Mix all together until creamy.
Tuesday, May 30, 2017
CHEX SCOTCHAROOS
CHEX SCOTCHAROOS
Easy to make! Fun to do with kids. Did in a 9x13. Would be a fun thing to take camping. Would still be good with 1/2 the chocolate chips, butterscotch chips and only 1/4 cup peanut butter.
6 cups Chex cereal
1 cup light corn syrup
1 cup sugar
1½ cups peanut butter
2 cups semi sweet chocolate chips
2 cups butterscotch chips
½ cup peanut butter
1 teaspoon vanilla
1. Butter a large bowl, and measure out 6 cups of Chex cereal. Set aside. Butter a 9x13 dish, OR line a baking sheet with wax paper if you would like freeform scotcharoo's like the ones I made that are pictured.
2. In a small saucepan, combine the corn syrup and sugar over medium heat. Once boiling, immediately remove from heat and stir in 1½ cups of peanut butter. Pour over cereal and fold together. Pour cereal into the 9x13 dish, or use a large cookie scoop to drop cereal onto wax paper, and use your hands to press together and form them.
3. Using a microwave safe dish or a double boiler, melt together chocolate chips, butterscotch chips, ½ cup of peanut butter and vanilla. If microwaving, heat in 10 second intervals, stirring in between to prevent the chocolate from burning.
4. Once smooth, pour over cereal, or scoop onto the piles you have created.
5. Allow to cool completely at room temperature.
Recipe by pretty plain janes at http://prettyplainjanes.com/2014/02/26/chexscotcharoos/
Easy to make! Fun to do with kids. Did in a 9x13. Would be a fun thing to take camping. Would still be good with 1/2 the chocolate chips, butterscotch chips and only 1/4 cup peanut butter.
6 cups Chex cereal
1 cup light corn syrup
1 cup sugar
1½ cups peanut butter
2 cups semi sweet chocolate chips
2 cups butterscotch chips
½ cup peanut butter
1 teaspoon vanilla
1. Butter a large bowl, and measure out 6 cups of Chex cereal. Set aside. Butter a 9x13 dish, OR line a baking sheet with wax paper if you would like freeform scotcharoo's like the ones I made that are pictured.
2. In a small saucepan, combine the corn syrup and sugar over medium heat. Once boiling, immediately remove from heat and stir in 1½ cups of peanut butter. Pour over cereal and fold together. Pour cereal into the 9x13 dish, or use a large cookie scoop to drop cereal onto wax paper, and use your hands to press together and form them.
3. Using a microwave safe dish or a double boiler, melt together chocolate chips, butterscotch chips, ½ cup of peanut butter and vanilla. If microwaving, heat in 10 second intervals, stirring in between to prevent the chocolate from burning.
4. Once smooth, pour over cereal, or scoop onto the piles you have created.
5. Allow to cool completely at room temperature.
Recipe by pretty plain janes at http://prettyplainjanes.com/2014/02/26/chexscotcharoos/
Wednesday, May 17, 2017
PUMPKIN CHOCOLATE CHIP SNACK CAKE
Pumpkin Chocolate-Chip Snack Cake
Not very sweet! We liked! This came from Melissa Bahen (Lulu the Baker - 4th ward)
2 cups flour
1 Tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
12 Tablespoons butter
1 1/4 cups sugar (did the 1/4 c brown sugar)
2 teaspoons vanilla
1 large egg
1 cup pumpkin puree
1 cup milk chocolate chips (dark chocolate chips good too)
Preheat the oven to 350°F; grease a 9 x 13 baking pan with nonstick spray. In a medium bowl, combine flour, pumpkin pie spice, baking soda, and salt. Set aside. In the bowl of a stand mixer or in a large bowl, beat butter and sugar until light and fluffy. Add vanilla and egg, and beat until smooth. Beat in pumpkin puree, then add dry ingredients and mix just until smooth. Fold in milk chocolate chips. Spread batter evenly in pan and bake 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and allow it to cool before cutting and serving. Serve plain or topped with whipped cream or sprinkled with powdered sugar.
Not very sweet! We liked! This came from Melissa Bahen (Lulu the Baker - 4th ward)
2 cups flour
1 Tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
12 Tablespoons butter
1 1/4 cups sugar (did the 1/4 c brown sugar)
2 teaspoons vanilla
1 large egg
1 cup pumpkin puree
1 cup milk chocolate chips (dark chocolate chips good too)
Preheat the oven to 350°F; grease a 9 x 13 baking pan with nonstick spray. In a medium bowl, combine flour, pumpkin pie spice, baking soda, and salt. Set aside. In the bowl of a stand mixer or in a large bowl, beat butter and sugar until light and fluffy. Add vanilla and egg, and beat until smooth. Beat in pumpkin puree, then add dry ingredients and mix just until smooth. Fold in milk chocolate chips. Spread batter evenly in pan and bake 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and allow it to cool before cutting and serving. Serve plain or topped with whipped cream or sprinkled with powdered sugar.
Sunday, January 15, 2017
AMISH CINNAMON BREAD
AMISH CINNAMON BREAD (OR MENNONITE LADY)
Saw this on facebook. Had to try it. I love cinnamon! It is so good. Not good for you...holy cow tons of sugar. I halved the recipe and made muffins. Makes 12. Baked for 25 minutes. Very easy to make. Had egg room temp as well as margarine. Recipe calls for butter but used margarine because it softens faster. I used the bosch beaters for the whole recipe.
1 cup butter, softened
2 cups sugar
2 eggs - room temp
2 cups buttermilk
4 cups flour
2 tsp baking soda
cinnamon/sugar mixture:
2/3 cup sugar
2 tsp cinnamon
Cream together butter, sugar and eggs. Add milk, flour and baking soda.
Put half the batter in greased loaf pans (1/4 of batter in each pan).
Sprinkle some of cinnamon sugar mixture over batter.
Top with last of batter. Then rest of cinnamon sugar.
Use a knife to swirl.
Bake at 350 for 45-50 minutes or 20-25 minutes for muffins.
Let cool 20 minutes before removing from pan.
Saw this on facebook. Had to try it. I love cinnamon! It is so good. Not good for you...holy cow tons of sugar. I halved the recipe and made muffins. Makes 12. Baked for 25 minutes. Very easy to make. Had egg room temp as well as margarine. Recipe calls for butter but used margarine because it softens faster. I used the bosch beaters for the whole recipe.
1 cup butter, softened
2 cups sugar
2 eggs - room temp
2 cups buttermilk
4 cups flour
2 tsp baking soda
cinnamon/sugar mixture:
2/3 cup sugar
2 tsp cinnamon
Cream together butter, sugar and eggs. Add milk, flour and baking soda.
Put half the batter in greased loaf pans (1/4 of batter in each pan).
Sprinkle some of cinnamon sugar mixture over batter.
Top with last of batter. Then rest of cinnamon sugar.
Use a knife to swirl.
Bake at 350 for 45-50 minutes or 20-25 minutes for muffins.
Let cool 20 minutes before removing from pan.
Sunday, January 8, 2017
PEANUT BUTTER JUMBOS
PEANUT BUTTER JUMBOS
This recipe was found in taste of home 2009 quick cooking pg. 77. Everyone really liked them. The butter was a little too soft so they were kinda flat. Should of stuck them in the fridge before cooking. Forgot it called for mini chocolate chips and only had some miniature m&m's so used regular size. I liked that they didn't have flour in them. Makes lots we 1/2 the recipe (used two eggs).
1 1/2 cup peanut butter
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
3 eggs
1 tsp vanilla
4 1/2 cups quick-cooking oats
2 tsp baking soda
1 cup mini semisweet chocolate chips
1 cup M&M's miniature
In a large bowl, cream peanut butter, butter and sugars. Add eggs one a time mixing well between each one. Beat in vanilla. Combine oats and baking soda. Gradually add to creamed mixture. Stir in chocolate chips and M&M's.
Drop by heaping tablespoonfuls onto ungreased cookie sheets (we put on baking mat - maybe that is why they spread too). Bake at 350 for 12-14 min.
This recipe was found in taste of home 2009 quick cooking pg. 77. Everyone really liked them. The butter was a little too soft so they were kinda flat. Should of stuck them in the fridge before cooking. Forgot it called for mini chocolate chips and only had some miniature m&m's so used regular size. I liked that they didn't have flour in them. Makes lots we 1/2 the recipe (used two eggs).
1 1/2 cup peanut butter
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
3 eggs
1 tsp vanilla
4 1/2 cups quick-cooking oats
2 tsp baking soda
1 cup mini semisweet chocolate chips
1 cup M&M's miniature
In a large bowl, cream peanut butter, butter and sugars. Add eggs one a time mixing well between each one. Beat in vanilla. Combine oats and baking soda. Gradually add to creamed mixture. Stir in chocolate chips and M&M's.
Drop by heaping tablespoonfuls onto ungreased cookie sheets (we put on baking mat - maybe that is why they spread too). Bake at 350 for 12-14 min.
Sunday, October 2, 2016
CHOCOLATE PEANUT BUTTER BROWNIES
CHOCOLATE PEANUT BUTTER BROWNIES
I really liked this was made in a 9x9. Then we didn't have a dessert around for so long. Abagail picked them out from Pinterest for FHE. These are super tasty! Scott really liked them.
9x9 inch
Brownies Layer
butter (1 stick)
230 gr dark chocolate – chopped
white sugar (3/4 cup)
(¼ cup) light brown sugar
1 tsp vanilla extract
3 eggs
80 gr flour
2 tbs cocoa powder
Pinch of salt
½ cup chocolate chips
Peanut-Butter Layer
(3/4 cup) creamy peanut butter
powdered sugar (1 cup)
2 tsp vanilla extract
2 tbs milk
In a large bowl, melt the butter and chocolate (230 g) – you can do it using the microwave. In a separate bowl mix the flour + cocoa + salt.
Using a mixer (you can use a hand-mixer), cream together the peanut butter + powdered sugar + vanilla extract + milk. The mixer will be thick.
Preheat the oven to 175C (350F), lightly butter the pan – bottom and sides – and place a baking sheet, hanging on 2 sides. Butter the baking sheet as well.
Stir the sugars into the chocolate mixture (that has cooled down a little), add the eggs. one by one, and mix after each addition. Add the vanilla and mix. Fold gently the flour mixture.
Take half of the mixture and spread into the pan.
Take chunks of the peanut butter filling and flatten on the brownie layer – using your hands.
Now spread the second half of the brownie batter on the PB layer
Sprinkle with chocolate chips, and using the back of a spoon, press them gently(!) into the brownie layer.
Bake 30-35 mins, until the brownies begin to pull away from pan's sides, and a toothpick comes out with moist crumbs. If you see cracks – it's fine. That's what makes the top layer crispy.
Let cool on a wire rack, and go around the sides with a knife.
Put in the fridge for an hour before you cut into squares.
Keep in an air-tight container. During summer time – keep in the fridge, but it's best to eat in room-temperature.
I really liked this was made in a 9x9. Then we didn't have a dessert around for so long. Abagail picked them out from Pinterest for FHE. These are super tasty! Scott really liked them.
9x9 inch
Brownies Layer
butter (1 stick)
230 gr dark chocolate – chopped
white sugar (3/4 cup)
(¼ cup) light brown sugar
1 tsp vanilla extract
3 eggs
80 gr flour
2 tbs cocoa powder
Pinch of salt
½ cup chocolate chips
Peanut-Butter Layer
(3/4 cup) creamy peanut butter
powdered sugar (1 cup)
2 tsp vanilla extract
2 tbs milk
In a large bowl, melt the butter and chocolate (230 g) – you can do it using the microwave. In a separate bowl mix the flour + cocoa + salt.
Using a mixer (you can use a hand-mixer), cream together the peanut butter + powdered sugar + vanilla extract + milk. The mixer will be thick.
Preheat the oven to 175C (350F), lightly butter the pan – bottom and sides – and place a baking sheet, hanging on 2 sides. Butter the baking sheet as well.
Stir the sugars into the chocolate mixture (that has cooled down a little), add the eggs. one by one, and mix after each addition. Add the vanilla and mix. Fold gently the flour mixture.
Take half of the mixture and spread into the pan.
Take chunks of the peanut butter filling and flatten on the brownie layer – using your hands.
Now spread the second half of the brownie batter on the PB layer
Sprinkle with chocolate chips, and using the back of a spoon, press them gently(!) into the brownie layer.
Bake 30-35 mins, until the brownies begin to pull away from pan's sides, and a toothpick comes out with moist crumbs. If you see cracks – it's fine. That's what makes the top layer crispy.
Let cool on a wire rack, and go around the sides with a knife.
Put in the fridge for an hour before you cut into squares.
Keep in an air-tight container. During summer time – keep in the fridge, but it's best to eat in room-temperature.
MAPLE CINNAMON ROLLS
http://sallysbakingaddiction.com/2015/09/24/melt-in-your-mouth-maple-cinnamon-rolls/
MAPLE CINNAMON ROLLS
Made this for October 2016 General Conference. I loved being able to make the day before then just cook on Sunday. I was wanting to try Brown Sugar Caramel Frosting so that is what I put on top. Yum! Everyone loved them! I loved the dough. I was surprised the butter did finally mix in.
MAPLE CINNAMON ROLLS
Made this for October 2016 General Conference. I loved being able to make the day before then just cook on Sunday. I was wanting to try Brown Sugar Caramel Frosting so that is what I put on top. Yum! Everyone loved them! I loved the dough. I was surprised the butter did finally mix in.
Ingredients:
DOUGH
- 1 cup (240ml) whole milk1
- 2/3 cup (135g) granulated sugar
- 1 and 1/2 tablespoons (14g) Red Star Platinum yeast (2 standard size packets)2
- 1/2 cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces
- 2 large eggs, at room temperature
- 1/2 teaspoon salt
- 4 and 1/2 cups (558g) all-purpose flour, plus more for dusting/rolling
FILLING
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/4 cup (60ml) pure maple syrup
- 1/4 cup (50g) granulated sugar
- 1 Tablespoon ground cinnamon
MAPLE ICING
- 1 and 1/2 cups (180g) confectioners' sugar
- 2 Tablespoons (30ml) pure maple syrup
- 2 Tablespoons (30ml) whole milk
Directions:
- Make The Dough: In a small saucepan, warm the milk over low heat until lukewarm-- no need to use a thermometer, but to be precise: about 95°F (35°C). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a spoon, manually stir in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. This is called proofing your yeast. If the yeast does not dissolve and foam, start over with fresh active yeast. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won't really be mixing into the mixture, so don't be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
- Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size, about 1 to 2 hours. Here's what I do: turn the oven on to 250°F (121°C). Turn the oven off. Stick the covered dough inside the oven and allow it to rise in this warm environment.
- Butter/grease/spray with nonstick spray the bottom of a 9x13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 13x18 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
- For The Filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and maple syrup together on medium-high speed until combined and creamy. Add the sugar and cinnamon, beating until combined. Spread the maple mixture all over the dough. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up. Cover the rolls very tightly with aluminum foil (no rolls exposed, please-- this dries out your dough) and stick in the refrigerator for 8-12 hours.3
- Remove rolls from the refrigerator and let rise in a warm place just as you did in step 2 until they are puffy, about 1-2 hours. Mine usually take 1 and 1/2 hours.
- After the rolls have risen, preheat the oven to 375°F (191°C). Bake for about 25 minutes, until they are golden brown. About halfway through the bake time, I like to cover the rolls loosely with aluminum foil so the tops don't brown too much. Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the icing.
- Make The Icing: Whisk all of the icing ingredients together. If it's too thin, add a little more confectioners' sugar. Drizzle icing over warm rolls. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 3 days-- I prefer this over storing in the refrigerator. I find that dries them out, but do what you like best.
- Make ahead tip: Baked rolls can be frozen up to 2 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here's how: let the rolls rise overnight through step 4, then the next morning do step 5. Then, bake the rolls for only about 10 minutes at 375°F (191°C). Cool completely, then cover tightly and freeze. Take the rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them.
- Whole milk preferred for richest tasting dough. 2% or 1% would be fine, but not ideal. Nonfat is not recommended.
- If not using an instant yeast, rise time may be up to 40% longer.
- No time for overnight? If planning to bake the rolls right away, in step 4-- instead of sticking the rolls in the refrigerator, loosely cover them and let rise in a warm place just as you did in step 2 until they are puffy, about 2 hours. Then continue with step 6.
GERMAN APPLE CAKE
http://ourbestbites.com/2016/09/german-apple-cake/
GERMAN APPLE CAKE
I saw this recipe and wanted to make it because I had apples that needed to be used. We had 1/2 a box with Lisa (from Sister Richardson) and they were starting to go bad. We had LOVED this box of apples. They were yellow and so sweet. Then I was asked to take a meal into someone so decided to make it since I would be giving 1/2 of it away. It was SUPER TASTY! Scott especially liked it. We had it with cool whip (just plain is good too). Did not top with caramel.
GERMAN APPLE CAKE
I saw this recipe and wanted to make it because I had apples that needed to be used. We had 1/2 a box with Lisa (from Sister Richardson) and they were starting to go bad. We had LOVED this box of apples. They were yellow and so sweet. Then I was asked to take a meal into someone so decided to make it since I would be giving 1/2 of it away. It was SUPER TASTY! Scott especially liked it. We had it with cool whip (just plain is good too). Did not top with caramel.
Ingredients
- 2 large eggs
- 1 cup vegetable oil
- 2 cups white sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoons salt
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 4 cups peeled, diced apples (I suggest Granny Smith's)
- optional but recommended: vanilla ice cream or whipped cream for serving.
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray.
- In a mixing bowl, beat oil and eggs with an electric mixer. Add sugar and vanilla and beat well. Combine flour, salt, baking soda, and ground cinnamon together in a bowl. Slowly add flour mixture to egg mixture and mix until combined. Teh batter will be thick. Mix in apples until just combined.
- Spread batter in prepared pan and bake for about 45 minutes or until top looks set but toothpick comes out with moist crumbs attached. Don't overbake! This is best even slightly underbaked.
- Let rest on a cooling rack and serve slightly warm with vanilla ice cream or whipped cream.
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