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Texas Sheet Cake

1/3/2018

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Recipe modified from: http://www.geniuskitchen.com/recipe/texas-sheet-cake-13554

Ingredients:
Batter
1 cup unsalted butter, melted
1 cup water
4 tablespoons cocoa (I used 3 Tbl. of light cocoa and 1 Tbl. of dark cocoa)
2 cups sugar
2 cups all-purpose flour
1⁄2 teaspoon salt
1 teaspoon baking soda
2 eggs
1⁄2 cup sour cream
1 teaspoon vanilla

Frosting:
1⁄2 cup unsalted butter
4 tablespoons cocoa (I will modify this next next to 2 Tbs of light cocoa  and 2 Tbs of dark cocoa, as it was too sweet)
6 tablespoons milk
1
lb confectioner's sugar (powdered)
1 teaspoon vanilla
1 cup walnuts chopped (optional)

Directions:

Put m1 cup unsalted butter, 1 cup water and 4 Tbs. cocoa in a large pan and bring to a boil.
Remove from heat and add the rest of the batter ingredients (2 C sugar, 2 C flour, 1⁄2 tsp salt, 1 tsp baking soda, 2 eggs, 1⁄2 C sour cream, 1 tsp vanilla).
Mix with electric mixer until smooth.
Pour into an 11 x 16 x 1.5-inch jelly roll pan.
Bake at 350° for 20 minutes.

Frosting:
Bring 1⁄2 cup butter, 4 Tbl. cocoa, and 6 Tbl. milk to a boil.
Remove from heat and stir in 1 lb. confectioners' sugar, 1 tsp vanilla,  and (optional) nuts.
Pour on cake as soon as it comes out of the oven.

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Nonna's Biscotti

2/5/2015

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Ingredients:
2 Cups sugar
1 Cup (1/2 lb.) butter, melted
4 Tablespoons of anisette or an anise-flavor liqueur
3 Tablespoons of whiskey
2 Cups coarsely chopped almond or walnuts
6 eggs
5 1/2 Cups unsifted all-purpose flour
1 Tablespoon baking power
Instructions:
In a bowl, stir together nuts, flour, and baking powder. Set aside.
Mix sugar with butter, anise liqueur, and whiskey.
Beat the eggs in one at time, beating well after each addition.
Mix in flow and blend thoroughly. Cover and chill dough for 2 to 3 hours.

Preheat oven to 375 degrees. Lightly grease 2-3 baking sheets.
With floured hands, shape 1/6 of dough so that it is 10-inch long, and 2 inches wide.
Flatten the log into a loaf no more than 1 inch thick (high) and about 2 inches wide.
Place no more than two loaves, parallel and about 3 inches apart on baking sheet.

Bake in a 375 degrees for 20 minutes. Remove from oven and let loaves cook on a rack until they can be touches (these can be wrapped at this point to freeze if saving for later). If cooking the same day, reduce the temperature 300 degrees.  Cut cooked loaves in diagonal slices that are about 1/2 - 3/4 inch thick.

Lay slices on cut sides, close together on the baking sheet and return to the 300 degree oven for 20 minutes or until lightly toasted. Cook on wire rack and store in an airtight container.

If loaves have been frozen, remove from freezer and let stand until loaves can be sliced easily. Proceed with second baking at 300 degrees.
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Oatmeal Cookies

1/15/2015

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Ingredients:
1/2 Cup shortening
1/2 Cup brown sugar
1/2 Cup granulated sugar
1 egg
3/4 Cup flour
1 Teaspoon vanilla
1/2 Teaspoon salt
1/2 Teaspoon baking soda
1 Cup nuts or chocolate chips (or half a cup of both)
Directions:
Preheat oven to 375ºF. 
Mix dry ingredients together and then add in shortening and egg.
Drop two tablespoons per cookie on an ungreased cookie sheet for 8-10 minutes.
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Chocolate Fondue

1/2/2015

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Ingredients:
3/4 Cup heavy cream
8 ounces of dark chocolate chip (or a mixture of semisweet and bittersweet)
1 Tablespoon unsalted butter
3-4 Tablespoons liqueur of choice (optional)
Directions:
Pour cream into a small saucepan and bring to a simmer over medium heat.
Reduce to low, add the chocolate, and whisk until smooth.
Remove from heat and whisk in butter and liqueur until smooth.
Transfer to a fondue pot.

Serve with a variety of foods. My favorites are strawberries, bananas, shortbread cookies, and rice crispy treats.


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Basic Crepe Recipe

12/28/2014

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Ingredients:
2 cups milk
1 1/2 cup all-purpose flour
1 large egg
Pinch of salt
1/8 cup of oil


Optional for sweet crepes:
1 tablespoon sugar
1 teaspoon vanilla

Directions:
  • Make the batter: Place the flour, milk, eggs, salt, and melted butter (and optional sugar and vanilla) in a blender and blend for about 20 seconds until batter is smooth. Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.
  • Let the batter sit: Cover the bowl and let the batter sit for at least 1/2 hour on the counter or overnight in the refrigerator. This allows the bubbles to settle before pouring.
  • Prepare to cook the crêpes: Before cooking the crêpes, assemble everything you'll need by your stove top: the batter, the pan, the non stick spray or oil, the spatula. If your bowl doesn't have a pour spout, have a ladle or 1/4-cup measuring cup handy.
  • Cook the crêpes: Place the pan over medium heat and add a small amount of oil to coat the bottom of the pan (I use non stick spray before each crêpe). Let it sit on the flame for a minute to get hot. Pour in about 1/4 cup of batter. Immediately, pick up the pan and swirl it to coax the batter into an even layer on the bottom of the pan.
  • Flip the crêpe: When the crêpe has browned slightly on the bottom, carefully work a spatula underneath it and flip. I will usually tilt the pan so that half of the crêpe is dangling over the side and have my spatula waiting to catch it, and then I flip it. Cook the second side briefly, just to set the batter.
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    Vanilla Cupcakes with Vanilla Frosting

    7/29/2014

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    Recipe take from http://www.thelittlekitchen.net/birthday-vanilla-cupcakes/

    Ingredients for Cupcakes:
    3 cups unbleached, all-purpose flour
    3 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 cup (2 sticks) unsalted butter, softened
    1 1/2 cups granulated sugar
    4 large eggs
    2 large egg whites
    4 teaspoons pure vanilla extract
    2 teaspoons vegetable oil
    2/3 cup whole milk

    Ingredients for Vanilla Buttercream:

    1 cup (2 sticks) unsalted butter, softened
    2 pounds powdered sugar, sifted
    1 Tablespoon pure vanilla extract
    1/4 cup whole milk (maybe a little more)
    Directions for Vanilla Cupcakes:
    Heat oven to 325 degrees F. Add cupcake liners to muffin tins.
    In a medium-sized bowl, mix flour, baking powder, baking soda and salt. Set aside.

    In the bowl of a stand mixer (or can use a large mixing bowl and an electric hand mixer), add butter and sugar. Cream butter until light and fluffy using the paddle attachment. On slow speed, add eggs, one at a time and until completely mixed. Then, add vanilla extract and vegetable oil and mix.

    Add dry ingredients and mix on slow speed until incorporated. Do not overmix. Add milk and mix on slow speed for 30 seconds. Scrape bottom and mix again for 20 to 30 second or until batter is smooth.

    Scoop or pour 1/4 cup batter into each cupcake liner. Bake 20 to 22 minutes or until a toothpick in center comes out clean. Remove cupcakes from muffin tin and allow to cool on cooling rack.

    Directions for Vanilla Buttercream :
    In the bowl of a stand mixer, add butter and beat with paddle attachment until smooth. Add powdered sugar in two batches and mix until creamed. Add vanilla and mix.

    Add milk, gradually, starting with half. Mix and and continue adding milk until smooth. Continue mixing buttercream for 4 to 5 minutes. Store in the refrigerator if not using immediately. Place buttercream on your kitchen counter for at least 15 to 20 minutes before using (if refrigerating).



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    Chocolate Chip Cookies

    6/28/2014

     
    2 1/4 cups all-purpose flour (preferably bread flour)
    1 teaspoon baking powder
    1 teaspoon salt (optional)
    1 cup (2 sticks) butter, softened
    3/4 cup granulated sugar
    3/4 cup packed brown sugar
    1 teaspoon vanilla extract
    2 large eggs
    2 cups of dark chocolate chips
    1 cup nuts (optional)

    HIGH ALTITUDE ADJUSTMENT (4,000 ft):
    2 1/2 cups flour.
    Add 2 teaspoons water
    2/3 cup sugar
    2/3 brown sugar
    Cooking time may be longer.

    Directions:
    Preheat oven to 375° F.
    Combine flour, baking soda and salt in small bowl.
    Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
    Add eggs, one at a time, beating well after each addition.
    Gradually beat in flour mixture.
    Drop by rounded tablespoon onto baking sheet lined with parchment or ungreased baking sheet.

    Bake for 8 to 11 minutes or until golden brown. It's best to under cook slightly.
    Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

    June 28th, 2014

    6/28/2014

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    Chocolate Cake

    6/24/2014

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    Recipe taken from http://www.foodandwine.com/recipes/moms-chocolate-cake

    Ingredients:
    2 cups all-purpose flour
    2 teaspoons baking powder
    2 teaspoons baking soda
    1 teaspoon salt
    2 cups sugar
    4 ounces unsweetened chocolate
    6 Tablespoons unsalted butter
    1 teaspoon pure vanilla extract
    2 eggs, lightly beaten

    HIGH ALTITUDE (4,000 ft): Place oven rack in center and cook for 20 minutes.
    Directions:
    Preheat the oven to 350°.
    Butter and flour two 8-by-1 1/2-inch round cake pans.
    Line the bottoms with wax paper.
    In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
    In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl.
    Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled. Stir in the vanilla.
    Beat the eggs into the chocolate mixture at medium speed until combined.
    Add the dry ingredients all at once and beat at medium speed until smooth.
    Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean.
    Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely.
    Set one cake, right-side up, on a serving platter.
    Using a metal spatula, spread one-third of the Chocolate Frosting evenly over the cake.
    Top with the second cake and frost the top and sides with the remaining frosting.
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    Chocolate Frosting

    6/24/2014

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    Recipe taken from http://www.foodandwine.com/recipes/moms-chocolate-cake-chocolate-frosting

    Ingredients:
    1 1/3 cups heavy cream
    1 1/2 cups sugar
    6 ounces unsweetened chocolate
    1 stick (4 ounces) plus 2 tablespoons unsalted butter
    1 1/2 teaspoons vanilla extract
    Pinch of salt
    Directions:
    In a medium saucepan, bring the cream and sugar to a boil over moderately high heat.
    Reduce the heat to low and simmer, stirring occasionally, until the liquid reduces slightly, about 6 minutes. Pour the mixture into a medium bowl and add the chocolate, butter, vanilla and salt. Let stand, stirring occasionally, until the chocolate and butter are melted.
    1. Set the bowl in a larger bowl of ice water. Using a hand-held electric mixer, beat the frosting on medium speed, scraping the sides occasionally with a rubber spatula, until thick and glossy, about 5 minutes. Use at once.
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      Chocolate Frosting
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