|I have been wanting to bake since we arrived home from NJ and Philly. I was so happy to see everyone was safe and sound after Hurricane Sandy. Baby Ray had surgery today and is on his way to recovery. Sweetest Baby Boy! Thank you for all of your prayers and kind words. All of your prayers have made a difference.This is a very simple recipe for Apple Pie. It’s hubs favorite and since he picked the last batch at the apple orchard, had to make it. If you want your kitchen to smell like heaven, I think this is pretty close to it.|
|It’s Judy’s Surprise Birthday and I have been wanting to make this incredible cake ever since I saw it on The Pioneer Woman Cook’s Blog. She says it’s The Best Sheet Cake Ever, and I trust her. Everything that I have made from her blog has been delicious and my kids have asked me to make it all the time! Well she was right! Friends were going back for second and third pieces!
I wanted to make a delicious cake for Judy and her friends, since I didn’t know how many people were going to be there to surprise the HECK out of her, I thought that a sheet cake would be perfect!
I read every single one of the comments on TPWC Blog, which is saying a lot ( she usually gets around 800 comments or MORE per post) and so many people commented that this cake was really difficult to mess up.
I thought of this the whole time that I was talking to my best friend while trying to make the cake and frosting.
Do you ever do that? Leave out an ingredient while you are having a serious conversation on the phone?
I have, sugar, while making pies, not good at all!I didn’t leave out any ingredients for this cake, but my mind was really concentrating on two things at one time.
I recommend this if you are feeling lazy and need to be challenged! Talking and Baking!
|Judy still trying to recover, you did a great job Tom keeping it a secret!|
- FOR THE CAKE:
- 2 cups Flour
- 2 cups Sugar
- ¼ teaspoon Salt
- 4 Tablespoons (heaping) Cocoa Powder
- 2 sticks Butter
- 1 cup Boiling Water
- ½ cup Buttermilk
- 2 whole Beaten Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
- FOR FROSTING:
- ½ cup Finely Chopped Pecans
- 1-3/4 stick Butter
- 4 Tablespoons (heaping) Cocoa
- 6 Tablespoons Milk
- 1 teaspoon Vanilla
- 1 pound (minus ½ Cup) Powdered Sugar
- Note: I use an 18x13 sheet cake pan.
- In a mixing bowl, combine flour, sugar, and salt.
- In a saucepan, melt butter. Add cocoa. Stir together.
- Add boiling water, allow mixture to boil for 30 seconds, then turn off heat.
- Pour over flour mixture, and stir lightly to cool.
- In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla.
- Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
- While cake is baking, make the icing.
- Chop pecans finely.
- Melt butter in a saucepan.
- Add cocoa, stir to combine, then turn off heat.
- Add the milk, vanilla, and powdered sugar.
- Stir together.
- Add the pecans, stir together, and pour over warm cake.
- Enjoy! Take this sheet cake to your next party, you will make lots of friends! Nettie
|Bake in oven until cake is brown and blueberries are bubbly, about 20 minutes.|
My Recipe has been featured in Taste Of Home Magazine!!
- 12 tablespoons butter
- 1 cup light brown sugar
- ¼ cup orange juice
- 1 cup blueberries
- ½ cup milk
- 1 egg
- 1½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup toasted almonds
- ½ teaspoon almond extract
- Preheat oven to 400 F.
- Melt 4 Tbsp butter in an ovenproof skillet ( or an 8-9 inch cake pan). I used and old fashioned black iron skillet.
- Stir in brown sugar and continue to stir over low heat until it dissolves.
- Remove from the heat and add orange juice.
- Layer one cup of blueberries on top, then add the almonds on top of the blueberries.
- Set aside.
- In another pot, melt the remaining 8 tbsp of butter.
- Remove from the heat and stir in milk and egg, beating well.
- In a bowl, mix flour, baking powder, salt, and granulated sugar.
- Add the milk-egg mixture and beat until smooth, add ½ tsp almond extract.
- Pour cake batter over blueberries and bake for about 20 minutes, or until a toothpick comes out clean in the center of the cake.
- Let cool in the pan for 10 minutes.
- Turn over on to a plate, berries side up. Serve with whipped cream if you wish.
My friend Hillary over at Baking Bad Food Blog is having a Virtual Kentucky Derby Party and invited me! When I think of the Kentucky Derby I think of big beautiful hats and plenty of Mint Julep’s. So I came up with a Mint Julep Granita, perfect for cooling you down after you have won 1st Place on your horse in the Derby! The Mint Julep Granita is made from a simple syrup infused with fresh mint, Kentucky Bourbon and Creme de Menthe, frozen and shaved. Simple and refreshing. 3 simple ingredients: Kentucky Straight Bourbon Whiskey, Creme De Menthe and Fresh Mint.
After freezing over night.
Mint Julep Granita for the Kentucky Derby
- 1 1/2 cups water
- 3/4 cup (lightly packed) fresh mint leaves (from about 2 small bunches)
- 1/2 cup sugar
- 3 tablespoons bourbon
- 1 tablespoon Crème de Menthe
- 1 teaspoon minced fresh mint leaves
- 4 fresh mint sprigs
- Combine first 3 ingredients in heavy large sauce pan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Pour into medium bowl. Refrigerate until cold, about 2 hours.
- Strain mint syrup through sieve set over bowl, pressing on mint leaves. Discard mint leaves. Mix bourbon, Crème de Menthe and minced mint leaves into mint syrup. Mix an additional 1/2 cup of water. Freeze until semi firm, whisking occasionally, about 3 hours. Cover and freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of granita to form crystals. Scoop crystals into frozen glasses;garnish with mint sprigs, serve immediately.
- Bon Appétit
- August 19960.1http://mooreorlesscooking.com/2012/05/06/mint-julep-granita-for-the-kentucky-derby/
This post has been featured on: Foodista Featured Drink Blog
- 2 1/4 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/4 cup best-quality cocoa
- 3 large eggs
- 1 1/4 cup sugar
- 3/4 cup butter, melted
- 1 tablespoon vanilla extract
- 3/4 cup sour cream
- 4 medium ripe bananas, mashed
- 1/2 cup chocolate chips, melted and cooled slightly
- 1/2 cup chopped pecans
- 1 cup heavy cream
- 1 1/2 cups semi-sweet chocolate chips
- 1. Preheat oven to 325°. Generously grease and flour a 10-inch Bundt pan.
- 2. In a bowl, sift flour with baking powder, baking soda, salt and cocoa; set aside.
- 3. In a large mixing bowl, beat eggs until light in color and fluffy. Gradually add the sugar. Add butter and vanilla. Beat until well blended.
- 4. With mixer at low speed, beat in the sifted dry ingredients in 3 additions, alternating with the sour cream. Fold bananas and melted chocolate into the cake batter; thoroughly combine.
- 5. Spoon cake batter into prepared Bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick inserted in center comes out clean.
- 6. Allow the cake to cool in the pan for 15 minutes. Invert the cake onto a cooling rack and allow the cake to cool completely.
- 7. While the cake is cooling, prepare the chocolate glaze. Heat the cream until it just comes to a boil.
- 8. Pour the cream over the chocolate and stir until the chocolate is melted. Set aside until the cake is completely cooled.
- 9. When the cake is completely cooled, cover the top of the cake and sides with the glaze. Refrigerate the cake for at least an hour to set the glaze.
When I think of Christmas, I think of going to the Murphy’s home on Christmas day and eating Kris’ amazing shortbread cookies. They disappear very quickly so you have to act fast! They are absolutely my favorite cookie ever! I asked Kris for her recipe and she was so kind to share it with me. You know how when someone bakes something for you it tastes better than when you make it yourself, well when I baked these cookies, I kept imagining Kris in her kitchen baking. When I took my first bite of the cookie, tears came to my eyes….yes! I got it! Kris’ shortbread cookies! My dream come true!
|Cut into bars. Don’t worry if they don’t look perfect when you cut them, they will bake just perfectly!|
- 2 sticks Land O Lakes salted butter
- 2 and ¼ cups flour
- 6 tablespoons of white granular sugar
- Let the butter soften in a bowl to room temp – not runny.
- Mix the dry ingredients with a fork and a knife.
- Keep “cutting” and cutting until you have pea sized balls and then use your hands gently to form it together in a big mass.
- Don’t play with it too much.
- Flour your working surface and lay it out on top. Roll it with a well floured rolling pin, or just flatten it with your hands to about ¾ inch high.
- Cut into 1” x2” pieces and lift them onto an ungreased cookie sheet with a spatula.
- Prick with a fork three or four times.
- Bake in a 325 oven until they start to brown up ( it will happen faster on the bottom, but a little brown is better than undercooked) watch them closely and use your nose!
- Lift them off with a spatula and let them cool on a hard surface.
|Use a good quality chocolate such as Ghiradelli, it has a high oil content which makes it delicious.|
- 3 eggs ( seperated )
- 1 TBSP granulated sugar
- 1 cup cold heavy whipping cream, divided
- 6 oz Bittersweet chocolate
- 1 TBSP strong coffee
- In a bowl, whip heavy cream until peaks form, Set aside.
- Chop up chocolate.
- Add butter and chocolate to a bowl, place over a double boiler.
- Add coffee. Remove from stove to cool.
- Stir until blended.
- In a separate bowl whip egg whites until foamy, add sugar. Beat until peak forms.
- To cooled down chocolate mixture, add egg yolks, blend.
- Add ⅓ whipped cream to chocolate mixture, fold.
- Fold in half of egg whites to chocolate mixture, fold in rest of whipped cream, fold in rest of egg whites, gently fold. Pipe Mousse into a pretty glass, refrigerate until ready to serve.
|Easy Cinnamon Pumpkin Cake Muffins|
|Mix Pumpkin, oil, eggs, sugar and pumpkin pie spice together with a whisk.|
|Mix flour, baking powder, baking soda, and salt. Then add to wet mixture.|
|Mix dry mixture and wet mixture until just combined.|
|Use your favorite ice cream scooper and place two scoops into muffin tins.|
|Sprinkle cinnamon sugar on top of muffins before you place in oven to bake.|
|Bake for 25 minutes, insert a knife or toothpick to test if it is done, it should come out clean.|
|MMMMMM- warm- cinnamony- pumpkin perfection.|
|If you love pumpkin and cinnamon- you will love these- super moist and fluffy.|
|Pretty morning breakfast pumpkin muffins.|
|Ray’s Chinese dragon peeking his head out of the foliage protecting our home. I think of my father in law every time I pass the dragon.|
|Pee Gee Hydrangeas. During the fall months, they start turning a beautiful shade of cream and rose.|
Easy Cinnamon Pumpkin Cake Muffins
Ingredients for Muffins
- 15 ounces solid packed pumpkin
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon pumpkin spice
- 1 1/4 cups sugar
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon Sugar topping
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- Preheat oven to 350 F. Place liners in muffin tins.
- Blend with a whisk in a large bowl- pumpkin, oil, eggs,sugar and pumpkin spice. In a separate bowl mix flour, baking powder, baking soda and salt. Mix dry ingredients to pumpkin ingredients until just combined.
- In a small bowl, mix cinnamon and sugar.
- Use an ice cream scooper and place two scoops of batter in muffin tins. Sprinkle with cinnamon sugar mixture. Bake until puffy and golden brown and when inserting a knife or toothpick comes out clean, about 25 minutes.
- Cool in pan on rack for five minutes, transfer muffins from pan to rack and cool to warm or room temperature.
Adapted from Gourmet Magazine and Smitten Kitchen.
Recipe blog hop on: Strut Your Stuff Saturday at Six Sister’s Stuff and Something Swanky, Sweet as Sugar Cookies, Muffin Monday, Joy of Desserts, Shine Your Light.