This ones a true winner for birthdays! It's actually pretty easy to make, but looks like you put a lot of effort into it!
3/4 cup butter, softened 2 eggs, at room temperature 2-3/4 cups all-purpose flour 1-1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1-1/2 cups sugar 2 tsp vanilla 1-1/4 cups buttermilk (or regular milk+1 tsp vinegar, stir and let sit for 5 minutes) 2/3 cup chocolate flavored syrup Preheat oven to 350. Grease and flour a 10" tube pan. In medium bowl, stir together flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, cream butter, sugar and vanilla until fluffy. Add eggs one at a time and beat thoroughly. Alternately add flour mixture and buttermilk to butter mixture and mix well. Reserve two cups of the batter and pour the rest into the prepared pan. Add the chocolate syrup to the remaining two cups of batter and blend well. Pour chocolate batter on top of vanilla batter in pan. DO NOT MIX!! Bake for about 50 minutes or until toothpick comes out clean. Cool 15 minutes in pan and then remove from pan and continue cooling. Drizzle cake with chocolate icing. Chocolate Icing: 1/2 cup semisweet chocolate chips 2 Tbsp butter 1 Tbsp light corn syrup 1/4 tsp vanilla Combine all in a small saucepan and cook over low heat, stirring frequently until chocolate melts and mixture is smooth. Immediately pour over the cake and enjoy!
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I absolutely love carrot cake, and this recipe is absolutely delicious! I can just roll over and die for the cream cheese frosting too! My husband doesn't normally like carrot cake, but he loved this one!
Cake: 2 cups flour 2 tsp baking powder 2 tsp baking soda 2 tsp cinnamon 1 tsp salt 2 cups sugar 1-1/2 cups vegetable oil 4 eggs 3 cups grated carrots 1 cup chopped nuts (I like pecans, but you can use whatever) 1/2 cup raisins (optional, but it's way better with them!) Preheat oven to 350. Combine the flour, baking powder, baking soda, cinnamon and salt in a bowl. In separate bowl, combine the sugar, oil, eggs, carrots, nuts and raisins and mix well. Add the flour mixture to the wet mixture and mix well. Pour into 13x9 pan and bake for about an hour or until toothpick comes out clean. Let cool completely. For frosting: 1 package of cream cheese (roughly 250 grams, doesn't have to be exact) 1/4 cup butter, softened about 2 cups confectioner's sugar Cream together the cream cheese and butter. Add the powdered sugar gradually, until you have a nice fairly thick icing consistency. Ice the cooled cake, and be prepared to go back for seconds! This is one of my favorite recipes to make! This cake is so moist and delicious, it just melts in your mouth! I've made this several times for people's birthdays, and it's always a huge hit!!
1-1/4 cups flour 1-1/2 tsps baking soda 1/4 tsp salt 1/4 cup baking cocoa 2 eggs 1-1/3 cups sugar 2/3 cup vegetable oil 1 cup buttermilk 1 tsp vanilla extract 1/4 to 1/2 cup raspberry preserves or jam For Frosting: 1 cup whipping cream 1/3 cup baking cocoa 1/3 cup confectioner's sugar 1/8 tsp salt 1 tsp vanilla extract Sift flour, baking soda, 1/4 tsp salt and 1/4 cup cocoa together. Set aside. Beat eggs until foamy. Beat sugar into eggs gradually until mixture is thicka and ivory colored. Add oil, buttermilk and 1 tsp vanilla to flour mixture and mix well. Fold mixture into egg mixture. Pour into 2 greased and floured 9" cake pans. Bake at 350 degrees for 30-35 minutes or until toothpick comes out clean. Remove and let cool completely. Spread the raspberry preserves on top of one layer as thick as you'd like and carefully place the other layer on top. Be careful- it might want to slide off! For frosting: Combine whipping cream, 1/3 cup cocoa, confectioner's sugar, 1/8 tsp salt and 1 tsp vanilla and beat until stiff. Spread over the top and sides of the cake and chill until ready to serve! This is my mom's banana bread recipe! I grew up on this recipe ,and it is scrumptiously delicious! My six year old son is very picky, and last time I made this, he ate half a loaf all by himself! It's very simple, and just oh so delicious!
Makes 2 loaves 1 1/2 cups Sugar 1/2 cup shortening 2 eggs 1/2 tsp Salt 1 tsp Baking Soda 2 cups Flour 1/4 cup Buttermilk (or mix regular milk and 1 tsp vinegar, let sit for 5 min) 3 mashed bananas 1 tsp Vanilla 1 cup chopped nuts (I like pecans) Cream the sugar and shortening together. Add eggs and salt. Beat until light and fluffy. Stir the baking soda into the milk until it starts frothing. Add flour and milk alternately to shortening mix and beat well. Add mashed bananas, vanilla and nuts and mix well. Bake in 2 greased and floured 9"x 5"x 3" pans at 350 degrees for about one hour or until middle is set. Let cool and flip out of pans. Slice and enjoy!! Keeps very well in a ziplock for a long time, and lasts even longer if you put it in the fridge! Watch out though, it's not going to last long in your house! These were my mom's favorite cookies when I was growing up! We'd make them every Christmas, and they were SOO delicious!
Yields 4 Dozen 1 Tbsp Sugar (seperate) 1 tsp Cinnamon 1 cup Shortening 1-1/2 cups Sugar 2 Eggs 1 tsp Vanilla 2-3/4 cups Flour 1 tsp Baking Soda 1/2 tsp Salt 2 tsp Cream of Tartar Combine 1 Tbsp sugar and the cinnamon. Set aside for later. Cream shortening, add 1-1/2 cups sugar gradually, beating well. Add eggs, beat and then add the vanilla and beat. Sift flour, baking soda, salt and cream of tartar. Add to creamed mixture and mix well. Shape dough into 1 inch balls and roll in the cinnamon sugar mixture. Place 2 inches apart on a greased cookie sheet. Bake at 400 degrees for about 6 minutes. Let cool, and enjoy! Where I live, in the Texas Hill Country, we have just splendid pecans that are absolutely all over the place. This year, to save a little money, we decided to go to the local park and pick our own pecans. That was the easy part! Cracking them all was a different story, it took me about 45 minutes with my six year old son "helping" me the whole time. (He thought we had to adjust the nutcracker after every pecan.) All in all, in the end it was completely worth it! I don't think I've ever had a pecan pie as delicious or homemade as the one I made this Thanksgiving! There was ecstatic moaning and fluttering eyes going all around the table during dessert time! To top it off, I was super proud that I personally had a hand in literally everything from start to finish! This is hands down the best pecan pie recipe I've ever had!
Pie Crust: 1 1/2 cups flour 3 tsp sugar 1/2 tsp salt 1/2 cup (1 stick) butter 4 Tablespoons cold water Preheat oven to 350. Mix all dry ingredients together first. Using a pastry blender or fork, cut in the cold butter until it's crumbly and has pea sized lumps. Add the water and mix well. Turn out onto a floured surface and roll slightly bigger than a pie pan. Carefully transfer to pie pan. Bake until about halfway done for about 10 min or until you finish whipping together pie filling. Pie Filling: 1 cup sugar 1 cup light corn syrup 1 Tablespoon imitation vanilla flavor 1 tsp salt 1/2 teaspoon cinnamon 4 eggs, beaten 1/2 cup (1 stick) butter , melted 2 cups pecans (a little extra never hurt anything either!) Whisk together sugar, corn syrup, vanilla, salt and cinnamon. Add beaten eggs and whisk until smooth. Slowly pour butter into sugar mixture and whisk to combine. Stir in pecans and pour filling into the halfway baked pie crust. Bake in the oven for about an hour, or until it's "set". It will be slightly jiggly, but not sloshy. If it's too sloshy, put that puppy back in for another 10-20 minutes. If the crust begins to brown too much, cover the edges with foil and return to oven. Once it's set enough, remove pie and let cool for three to four hours before slicing. One of my grandma's recipes, it's very simple, straightforward and delicious!
1 cup shortening 1 cup brown sugar 1 cup white sugar 2 cups flour 1/4 tsp salt 1 tsp baking soda 1 tsp baking powder 2 eggs, beaten 1 cup flaked coconut 2 cups oatmeal (NOT INSTANT or QUICK OATS!!!) 1 tsp vanilla Cream the shortening and sugar. Add the eggs and mix well. Gradually add the flour, oatmeal, coconut, salt, baking soda and baking powder. Mix well. Add vanilla and mix well also. Drop by teaspoons onto a greased cookie sheet. Bake at 350 degrees for 12 minutes. This was one of my dad's favorite recipes! Very easy to make and always a crowd-pleaser!
1 9" graham cracker crust 14 oz can condensed milk 3 eggs, seperated 1 egg, whole 1/2 cup key lime juice 6 Tbsp sugar grated lime peel for garnish Blend condensed milk and lime juice. Add 2 egg yolks and the whole egg. Blend well and pour into the crust. Beat three egg whites until stiff, but not dry. Gradually add sugar while beating constantly. Cover the filling with the meringue. Bake at 350 degrees for 10-15 minutes until slightly brown. Chill until ready to serve! Add lime peel as garnish on top! This is a very simple and delicious recipe! Even the kiddos love wolfing down this one!
Yields 4 dozen 1 cup butter-flavored Crisco 1 cup packed brown sugar 1/2 cup granulated sugar 2 eggs 2 Tbsp milk 2 tsp vanilla 2-1/2 cups uncooked oatmeal (NOT INSTANT or QUICK OATS!!) 1-1/2 cups flour 1 tsp baking soda 1/2 tsp salt 2 cup chocolate chips 1 cup nuts (optional) Preheat oven to 350 degrees. Combine the crisco, brown sugar, sugar, eggs, milk and vanilla. Cream well. In seperate bowl, combine oatmeal, flour, soda and salt and mix well. Add to the creamed crisco mixture and blend well. Stir in chocolate chips and nuts. Drop rounded tablespoons 3" apart onto an ungreased cookie sheet. Bake 8-10 minutes if you like them chewy, or 10-12 minutes if you like them crisp. This is a recipe that you'll want to make again and again because they're so easy and delicious!
Makes 8 scones 2 cups all-purpose flour 1 Tbsp baking powder 1/2 tsp baking soda 1/4 tsp salt 6 Tbsps sugar 1 Tbsp grated orange peel 1/2 cup cold butter, cut into pieces 2/3 cup buttermilk (or reg milk and 1 1/2 tsp vinegar, mix and let sit for 5 min) 1 cup dried cranberries ( or Craisins) 1 Tbsp milk Preheat the oven to 425. Lightly coat a baking sheet with cooking spray, Combine the flour, baking powder , baking soda , salt, 4 Tbsp sugar and orange peel and mix well. Cut the butter in with a pastry blender or food processor. Stir in the buttermilk and dried cranberries, mixing just until the dry ingredients are moistened. Tun the dough out onto a lightly floured surface. Knead it five or six times and pat into an 8" circle. Cut into 8 wedges and place them 1" apart on the prepared baking sheet. Brush the wedges with the milk and sprinkle with the remaining 2 Tbsp sugar. Bake for 15 minutes, or until they are golden brown. Remove from pan and cool on wire racks. |
About MeI'm a Texas gal with a wonderful husband, an amazing six year old son, and an adorable newborn baby boy! Archives
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