Seriously, this is the best carrot cake ever. I made it for my dad's birthday last weekend and we ate the whole thing! This is a giant cake, too! THREE LAYERS.
Anyways, here's the recipe. I mixed everything (except the frosting) by hand because I think it's better that way, but feel free to use a mixer.
INGREDIENTS:
2 C sugar
1 1/4 C vegetable oil
4 large eggs
2 C all purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups finely grated carrots
1 cup crushed pineapple (drain the can first till it's one big lump of pineapple)
1 cup sweetened coconut
1 cup chopped walnuts (or pecans)
INSTRUCTIONS:
Preheat oven to 350 degrees F. Grease and flour three 8 inch pans. LINE WITH PARCHMENT PAPER. I forgot to do this and the cakes stuck like NO OTHER. I would highly suggest not forgetting this step.
In a medium bowl sift together flour, cinnamon, baking powder, baking soda, and salt. If you are feeling lazy at least sift the baking powder and soda because it clumps a lot.
In a large bowl whisk together the oil, sugar and eggs until smooth. Stir in the dry ingredients in three different increments until just combined. In ANOTHER bowl, mix the carrots, pineapple, coconut and nuts. Then stir it all into the batter.
Divide it evenly between the three pans and bake for 25-30 minutes or until toothpick comes out clean when stuck in middle.
Let cool in pan for 20 minutes. Invert on cooling rack. Let cool completely before frosting.
CINNAMON CREAM CHEESE FROSTING: delicious
INGREDIENTS:
8 to 16 ounces cream cheese (at room temperature)
8 ounces unsalted butter (at room temperature)
6-8 cups powdered sugar
2 teaspoons vanilla extract
1 Tablespoon cinnamon
INSTRUCTIONS:
Whip the cream cheese and butter until combined and creamy. Add extract, cinnamon and half the powdered sugar. Mix well. Add enough powdered sugar slowly until thick enough to frost and leaves a mark when spoon is insert and then removed.
ASSEMBLY:
Frost cake evenly between all three layers, and then frost the outside. Pretty simple.
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Thursday, October 27, 2011
Thursday, September 29, 2011
Pumpkin Chip Cookies
1 1/2 c butter (3 sticks) softened
2 c packed brown sugar
1 c regular sugar
1 15 oz can pumpkin
1 egg
1 tsp vanilla
4 c flour
2 c. oats quick cooking
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
2 c chocolate chips
Cream butter and sugars.
beat in pumpkin, egg, and vanilla
combine all dry ingredients
add to creamed mixture
stir in chocolate chips
Drop by tbsp 2 inches apart on ungreased baking sheet
Bake at 350 degrees 10-12 minutes.
Cool on wire racks; let them solidify before you take them off cookie racks.
1 c regular sugar
1 15 oz can pumpkin
1 egg
1 tsp vanilla
4 c flour
2 c. oats quick cooking
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
2 c chocolate chips
Cream butter and sugars.
beat in pumpkin, egg, and vanilla
combine all dry ingredients
add to creamed mixture
stir in chocolate chips
Drop by tbsp 2 inches apart on ungreased baking sheet
Bake at 350 degrees 10-12 minutes.
Cool on wire racks; let them solidify before you take them off cookie racks.
Cousin Michael's Rhubarb Cake
1 and 1/2 cups raw Rhubarb cut fine
1 cup brown sugar
1/2 cup white sugar
1 egg
1/2 cup butter or margarine
1 cup applesauce
1/2 tsp. salt
1 tsp. soda
1 tsp. vanilla
2 cups flour
In large mixing bowl cream sugars and butter, add egg and salt. Stir in applesauce, soda, vanilla, and flour. Add rhubarb. Pour in prepared 9x13x2-inch baking pan and sprinkle with 1/4 cup white sugar and 1 tsp. cinnamon. Bake at 375-degrees for 30 to 35 minutes. The cake is very moist and needs no frosting.
1 cup brown sugar
1/2 cup white sugar
1 egg
1/2 cup butter or margarine
1 cup applesauce
1/2 tsp. salt
1 tsp. soda
1 tsp. vanilla
2 cups flour
In large mixing bowl cream sugars and butter, add egg and salt. Stir in applesauce, soda, vanilla, and flour. Add rhubarb. Pour in prepared 9x13x2-inch baking pan and sprinkle with 1/4 cup white sugar and 1 tsp. cinnamon. Bake at 375-degrees for 30 to 35 minutes. The cake is very moist and needs no frosting.
Kathy's Incredible Clean the Cupboard Cookies
Grandma B used to make these when we were kids to use up what was left in the cupboards.
2 STICKS BUTTER SOFTENED (NOT MELTED ALL THE WAY)
CREAM TOGETHER WITH:
3/4 CUP WHITE SUGAR (if the cereal you use is sweet, use ½ cup instead)
3/4 CUP BROWN SUGAR (if the cereal you use is sweet, use ½ cup instead)
Add and beat well one at a time:
TWO EGGS
Then mix in:
1 TABLESPOONS SOY OR REGULAR MILK
1 1/2 TEASPOON VANILLA
Pour all this from above over dry ingredients already mixed:
3/4 CUP WHITE FLOUR
3/4 CUP WHEAT FLOUR OR WHOLE WHEAT PASTRY FLOUR
1 TSP BAKING SODA
1 CUP OATMEAL (OR 1 EXTRA CUP OF CEREALs below)
3 CUPS CRUNCHED UP LEFTOVER CEREALS (IN PAST HAVE INCLUDED KIX, CINNAMON LIFE, SPECIAL K, RAISIN BRAN AND GRANOLA, TOTAL, CORNFLAKES – MIX CEREALS UP IN QUISINART TO MAKE FLOUR TYPE TEXTURE)
Mix entire mixture together, then:
ADD ONE CUP CHOCOLATE CHIPS
Bake 350 or 375 for 10 minutes, move to shelf above for 1 minute, then let cool outside oven for 2 minutes before removing from pan to cooling rack. Makes 3 dozen medium sized cookies. If not flattening, press spatula to flatten half way through baking.
2 STICKS BUTTER SOFTENED (NOT MELTED ALL THE WAY)
CREAM TOGETHER WITH:
3/4 CUP WHITE SUGAR (if the cereal you use is sweet, use ½ cup instead)
3/4 CUP BROWN SUGAR (if the cereal you use is sweet, use ½ cup instead)
Add and beat well one at a time:
TWO EGGS
Then mix in:
1 TABLESPOONS SOY OR REGULAR MILK
1 1/2 TEASPOON VANILLA
Pour all this from above over dry ingredients already mixed:
3/4 CUP WHITE FLOUR
3/4 CUP WHEAT FLOUR OR WHOLE WHEAT PASTRY FLOUR
1 TSP BAKING SODA
1 CUP OATMEAL (OR 1 EXTRA CUP OF CEREALs below)
3 CUPS CRUNCHED UP LEFTOVER CEREALS (IN PAST HAVE INCLUDED KIX, CINNAMON LIFE, SPECIAL K, RAISIN BRAN AND GRANOLA, TOTAL, CORNFLAKES – MIX CEREALS UP IN QUISINART TO MAKE FLOUR TYPE TEXTURE)
Mix entire mixture together, then:
ADD ONE CUP CHOCOLATE CHIPS
Bake 350 or 375 for 10 minutes, move to shelf above for 1 minute, then let cool outside oven for 2 minutes before removing from pan to cooling rack. Makes 3 dozen medium sized cookies. If not flattening, press spatula to flatten half way through baking.
Wednesday, September 28, 2011
Silver Palate Sour Cream Apple Pie
Crust:
Cut off 1/3 of the dough and return it to the refrigerator. Roll out the other 2/3 between two sheets of waxed paper. Line a greased 9-inch pie pan with the dough. Trim overhang and crimp. Preheat oven to 350F.
2 1/2 C all purpose flour
5 tbsp sugar
3/4 tsp salt
3/4 tsp ground cinnamon
6 tbsp cold unsalted butter
6 tbsp cold shortening
4-6 tbsp apple juice
Filling:
2/3 C sour cream
1/3 C sugar
1 egg, lightly beaten
1/4 teaspoon salt
1 tsp vanilla extract
3 tbsp all purpose flour
5 or 6 tart apples, peeled and sliced
Topping:
3 tbsp brown sugar
3 tbsp sugar
1 tsp ground cinnamon
1 C chopped walnuts (coarse, not fine)
Prepare Crust: Sift flour, sugar, salt and cinnamon into a bowl. Cut in the butter and shortening with a fork until the mixture resembles coarse meal. Moisten with just enough apple juice, tossing ingredients lightly with a fork. Form dough into a ball. Wrap and refrigerate for 2 hours.
Cut off 1/3 of the dough and return it to the refrigerator. Roll out the other 2/3 between two sheets of waxed paper. Line a greased 9-inch pie pan with the dough. Trim overhang and crimp. Preheat oven to 350F.
Whisk all filling ingredients, except apples in a bowl. Add apples, then spoon into the pastry-lined pie pan. Combine topping ingredients and sprinkle over filling.
4. Roll out the remaining dough between wax paper to form a circle 10 inches in diameter. Cut into strips 1/2-1 inch wide and arrange lattice-fashion over apples; trim ends of strips and crimp with edge.
Bake pie in center of the oven until the juices are bubbling and the apples are tender, about 55-60 minutes. Cover loosely with foil if the crust browns too quickly. Serve warm or cooled.
Epic Brownies
Okay, I know there are two other brownie recipes on here so far, so first off - FORGET THEM. These are the best brownies in the world. No joke. Now let's get down to business.
Epic Brownies
3 Tbsp water
2 Tbsp flax meal
1 3/4 c flour
1/4 tsp baking soda
7 Tbsp cocoa powder
1/3 c semi-sweet chocolate chips
1 tsp instant espresso powder
3/4 tsp salt
1/4 c boiling water
1 1/2 cups sugar
6 Tbsp margarine (I use nondairy Earth Balance, normal butter would work)
1 1/2 tsp vanilla
Whisk together the water and flax seed meal and let it sit for about 10 minutes until it gets gooey. This happens to be an egg replacement method, so you probably could replace it with 1-2 eggs, but I've never tried it.
Place the oven rack on the lowest position it can be and preheat the oven to 350. Line a 8x8 inch pan with parchment paper. I typically do this by getting a big sheet bigger than the pan, then cutting squares from the corners so it fits in the pan nicely, with tabs coming out of the top so you can pull the brownies out easily.
In a bowl, add the cocoa powder, chocolate chips, espresso powder and the salt. Add the boiling water and stir until everything is melted. Next add the sugar, margarine, vanilla and flax mixture. Mix until smooth. Add the flour and mix until combined - you may need to use your hands.
Note: The mixture gets REALLY thick and you'll be wondering how on earth these will turn into brownies, especially if you're used to making boxed brownie and such. But believe me, it works and they are amazing.
Move the batter to the baking pan with the parchment and use your hands/spatula to press it into place. Bake 35 minutes (oven rack on the lowest rack!). Let the baking dish cool on a cooling rack for 1 hour.
Use all your will power not to dig into them until they are completely cool. You can easily pull out the brownies with the parchment paper to help them cool once the pan isn't hot. If you try to cut them before they are cool, they tend to fall apart. I know this from experience because they are so tempting when they come out of the oven.
Epic Brownies
3 Tbsp water
2 Tbsp flax meal
1 3/4 c flour
1/4 tsp baking soda
7 Tbsp cocoa powder
1/3 c semi-sweet chocolate chips
1 tsp instant espresso powder
3/4 tsp salt
1/4 c boiling water
1 1/2 cups sugar
6 Tbsp margarine (I use nondairy Earth Balance, normal butter would work)
1 1/2 tsp vanilla
Whisk together the water and flax seed meal and let it sit for about 10 minutes until it gets gooey. This happens to be an egg replacement method, so you probably could replace it with 1-2 eggs, but I've never tried it.
Place the oven rack on the lowest position it can be and preheat the oven to 350. Line a 8x8 inch pan with parchment paper. I typically do this by getting a big sheet bigger than the pan, then cutting squares from the corners so it fits in the pan nicely, with tabs coming out of the top so you can pull the brownies out easily.
In a bowl, add the cocoa powder, chocolate chips, espresso powder and the salt. Add the boiling water and stir until everything is melted. Next add the sugar, margarine, vanilla and flax mixture. Mix until smooth. Add the flour and mix until combined - you may need to use your hands.
Note: The mixture gets REALLY thick and you'll be wondering how on earth these will turn into brownies, especially if you're used to making boxed brownie and such. But believe me, it works and they are amazing.
Move the batter to the baking pan with the parchment and use your hands/spatula to press it into place. Bake 35 minutes (oven rack on the lowest rack!). Let the baking dish cool on a cooling rack for 1 hour.
Use all your will power not to dig into them until they are completely cool. You can easily pull out the brownies with the parchment paper to help them cool once the pan isn't hot. If you try to cut them before they are cool, they tend to fall apart. I know this from experience because they are so tempting when they come out of the oven.
Homemade Hostess Cupcakes
This recipe is vegan if you use nondairy milks/margarine, but I'm sure if you made it with dairy substitutes it would work out fine as well.
First, just make a batch of chocolate cupcakes - this is my fallback chocolate cake recipe from Moosewood. It's the best cake very - super moist and delicious. Very good with some added almond extract with fresh berries and powdered sugar on top - but for the hostess cupcakes i'd keep the almond out. Another note about the cake - for a good deep chocolate cake with hint of mocha, use cold coffee instead of the water.
Chocolate Cup Cakes
1.5 c. flour
1/3 c. cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/2 c. oil (vegetable or canola)
1 c. H2O
2 tsp. vanilla
2 Tbsp, cider vinegar
Preheat the oven to 375 - prepare muffin tins with wrappers (for cake pan, grease and lightly coat with cocoa)
Sift together the flour, cocoa, baking soda, salt and sugar. Make a small well in the sifted dry ingredients and add the oil, water and vanilla - mix well. Add the vinegar and mix well. You'll see lighter colored swirls - don't hesitate to put them in the pan and then oven because the moment you add it it starts creating gas to help the cake raise. Cook until match or toothpick comes out clean - normal sized cakes take 25-30 minutes, I didn't right down how long cupcakes take so just keep an eye on them. You can then start making the fluffy filling while the cupcakes are cooling
1.5 c. flour
1/3 c. cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/2 c. oil (vegetable or canola)
1 c. H2O
2 tsp. vanilla
2 Tbsp, cider vinegar
Preheat the oven to 375 - prepare muffin tins with wrappers (for cake pan, grease and lightly coat with cocoa)
Sift together the flour, cocoa, baking soda, salt and sugar. Make a small well in the sifted dry ingredients and add the oil, water and vanilla - mix well. Add the vinegar and mix well. You'll see lighter colored swirls - don't hesitate to put them in the pan and then oven because the moment you add it it starts creating gas to help the cake raise. Cook until match or toothpick comes out clean - normal sized cakes take 25-30 minutes, I didn't right down how long cupcakes take so just keep an eye on them. You can then start making the fluffy filling while the cupcakes are cooling
Fluffy Filling
1/4 c. margarine (I use Earth Balance, a nondairy and non-hydrogenated margarine)
1/2 c. shortening (Butter flavored Crisco)
3/4 c. powdered sugar
1/4 c. soy milk powder
pinch of salt
2 tsp vanilla
Mix all ingredients together with an electric mixer for 10 minutes - seems like forever, but it'll form peaks and be nice and fluffy
Ganache
1/3 c. soy milk
2/3 c. chocolate chips
Melt the chocolate chips double boiler method (big pot with boiling water with smaller pot inside it with chocolate, make sure water doesn't get in the chocolate or it'll turn grainy.) Once metled, add the soy milk. While still warm and melty, dip the tops of the cupcakes (with filling inside), using a twisting motion to drip off excess chocolate. Once the ganache is dried, you can add the white squiggles on top
Royal Icing (squiggles)
2 cups powdered sugar
2 Tbsp soy milk powder
2 Tbsp H2O
Mix all ingredients together, it'll be annoying and pasty looking - kind of like toothpaste. Put into a pastry bag or ziplock with tip cut off - I'd suggest practicing the squiggles before moving on to the cupcakes
2 cups powdered sugar
2 Tbsp soy milk powder
2 Tbsp H2O
Mix all ingredients together, it'll be annoying and pasty looking - kind of like toothpaste. Put into a pastry bag or ziplock with tip cut off - I'd suggest practicing the squiggles before moving on to the cupcakes
Peanut Butter Chocolate Chip Cookies
About two weeks ago Matt and I started talking about cookies and I though "Why do you never see Peanut Butter Cookies with Chocolate Chips in them!?". Sure enough, soon as I said that, I saw two different varieties at different grocery stores and had to try them. Sadly, they were super dry and crumbly, not the chewy moist cookie of our desires. That was the start of our quest to make delicious peanut butter chocolate chip cookies.
Luckily, I think we got it down pretty good in one try. Matt and I just made this - they are delicious! We even made one without the chocolate chips for Luke and he approves of them as well.
Preheat the oven to 350
Luckily, I think we got it down pretty good in one try. Matt and I just made this - they are delicious! We even made one without the chocolate chips for Luke and he approves of them as well.
Peanut Butter Chocolate Chip Cookies
1/2 c butter, room temperature
1 c chunky peanut butter
3/4 c sugar
1/2 c brown sugar, packed
1 egg
1 Tbsp milk (we used soy)
1 tsp vanilla
1 1/4 c flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Chocolate chips
Preheat the oven to 350
Mix together the butter and peanut butter until smooth, then stir in both sugars. Add the egg, milk and vanilla and stir until smooth. Stir in the flour, baking soda, baking powder and salt until it's all combined. Dump in some chocolate chips and mix those in as well. Form into little balls, place them on a cookie sheet and use a fork to criss-cross the top.
Bake 10-11 minutes, or until bottoms are turning golden brown.
We like our cookies chew, but if you want them crunchy just cook them a little longer.
Matt also made a big freeform cookie that I think looks like a crumpet:
Tuesday, September 27, 2011
Peanut Butter Cookies
 |
| Ali making peanut butter cookies for Nic on a first day of school, ca. 1992 |
1⁄3 cup softened unsalted butter
1⁄2 cup sugar
1⁄2 cup packed brown sugar
1 large egg
1 cup peanut butter (smooth or chunky)1⁄2 teaspoon vanilla
1 1⁄2 cups all-purpose flour
1⁄2 teaspoon baking soda
Cream the butters, sugars, eggs and vanilla, blend the flour and soad and mix all together. Shape into 1-inch balls and arrange about 2 inches apart on parchment lined or lightly greased cookie sheets. Press flat with a fork in two directions. Bake at 375 10-12 minutes.
Grandma B's Ginger Cookies with Nancy's Modifications
1 1/2 c shortening
2 c sugar (Nancy uses half brown)
1/2 c molasses
2 eggs
4 c flour
4 tsp baking soda
1/2 tsp salt (Nancy uses kosher salt)
2 tsp cinnamon
1 tsp cloves
1 tsp powdered ginger (Nancy doubles all 3 spices)
4 c flour
Cream shortening, sugars, eggs and molasses. Next mix in dry ingredients. Chill dough and roll in 1 inch balls, dip in sugar and place on ungreased cookie sheet. Bake at 375 for 1o minutes. Make some tea and enjoy these cookies!
2 c sugar (Nancy uses half brown)
1/2 c molasses
2 eggs
4 c flour
4 tsp baking soda
1/2 tsp salt (Nancy uses kosher salt)
2 tsp cinnamon
1 tsp cloves
1 tsp powdered ginger (Nancy doubles all 3 spices)
4 c flour
Cream shortening, sugars, eggs and molasses. Next mix in dry ingredients. Chill dough and roll in 1 inch balls, dip in sugar and place on ungreased cookie sheet. Bake at 375 for 1o minutes. Make some tea and enjoy these cookies!
Monday, September 26, 2011
Uncle Charlie's Icebox Cookies
 |
| Thoroughly Modern Betty...sometimes. |
2 c brown sugar
1 c shortening
2 eggs
1 tsp soda
1 tsp salt
1 c chopped walnuts
3 1/2 c flour
Mix all ingredients with mixer and shape into 3 or 4 long bars on wax paper. wrap in wax paper and chill. Cut into 1/4inch slices. Place on cookie sheet and bake at 350F.
Friday, September 23, 2011
Better Homes and Garden's Pie Pastry
The best, easiest, never fail pie crust.
FOR SINGLE CRUST:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons ICE COLD water
FOR DOUBLE CRUST:
2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
8 to 10 tablespoons ICE COLD water
INSTRUCTIONS:
In a medium bowl stir together flour and salt. Using a pastry blender or your hands, cut in shortening until pieces are pea sized.
Sprinkle 2 tablespoons of water over the mixture and stir with fork. Add up to the 4 tablespoons of water, stirring with fork after every addition. If flour is still dry after 4 tablespoons, add one more until all flour is moistened and it stays together well.
Form pastry in a ball. If a double crust, form two balls. Wrap in plastic wrap and place in fridge to rest for an hour or two.
After it has rested, on a lightly floured surface roll out to desired diameter.
Make sure you use all your extra pastry to make pastry dough cookies!! Bake them at 450 degrees for about 8 minutes, or until nice and golden.
FOR SINGLE CRUST:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons ICE COLD water
FOR DOUBLE CRUST:
2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
8 to 10 tablespoons ICE COLD water
INSTRUCTIONS:
In a medium bowl stir together flour and salt. Using a pastry blender or your hands, cut in shortening until pieces are pea sized.
Sprinkle 2 tablespoons of water over the mixture and stir with fork. Add up to the 4 tablespoons of water, stirring with fork after every addition. If flour is still dry after 4 tablespoons, add one more until all flour is moistened and it stays together well.
Form pastry in a ball. If a double crust, form two balls. Wrap in plastic wrap and place in fridge to rest for an hour or two.
After it has rested, on a lightly floured surface roll out to desired diameter.
Make sure you use all your extra pastry to make pastry dough cookies!! Bake them at 450 degrees for about 8 minutes, or until nice and golden.
Thursday, September 22, 2011
Whole Peach Pies
This recipe is an August ritual at our house. Grandma B made Whole Peach Pies as long as I can remember, and I plan to do the same - as long as I can still remember! Nancy
Pie Crust (enough for 4-5 peaches)
1 c Butter-flavored Crisco or unsalted butter
2 c unbleached flour
1/2 tsp salt
1 tsp baking powder
6 tbsp ice water
Mix the shortening and dry ingredients with pasty blender until it is the texture of course sand. Sprinkle the ice water over and blend together - do not overwork! Divide into 4-5 balls and roll each between waxed paper. Wrap each peach carefully, avoid stretching or tearing the dough. Bake at 375 for about 35 minutes until golden.
4-5 washed Peaches
Honey Sauce
1 c powdered sugar
1/2 c butter
3 tbsp cream
5 tbsp honey
Mix the sauce ingredients and cook on low heat for 30 minutes until golden in color. Pour sauce over peaches just before serving.
Tell me this is not heaven....
MAGIC Brownies'n'Pudding
INGREDIENTS:
1 cup all-purpose flour
2/3 cup granulated sugar
6 (heaping) tablespoons unsweetened cocoa powder, divided
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 cup firmly packed light brown sugar
1 cup boiling water
DIRECTIONS:
Preheat the oven to 325F. Grease an 8x8-inch baking dish.
Combine the flour, granulated sugar, pecans, 4 (heaping) tablespoons cocoa, baking powder and salt in a medium bowl and mix well. Stir in milk and vegetable oil. Spread in prepared baking dish.
Combine brown sugar and remaining cocoa in a small bowl and mix well.
Dissolve brown sugar/cocoa mix in the boiling water. Stir well to dissolve clumps. Pour this nasty looking mixture on top of brownie batter in pan. It will look gross and you will be in doubt that this will work, but it will, it's magic.
Bake until set, about 35 minutes. The liquid will have seeped down to the bottom to produce a delicious, hot pudding. Serve WARM with ice cream, whipped cream or milk, if desired. It's good the day after refrigerated, too.
1 cup all-purpose flour
2/3 cup granulated sugar
6 (heaping) tablespoons unsweetened cocoa powder, divided
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 cup firmly packed light brown sugar
1 cup boiling water
DIRECTIONS:
Preheat the oven to 325F. Grease an 8x8-inch baking dish.
Combine the flour, granulated sugar, pecans, 4 (heaping) tablespoons cocoa, baking powder and salt in a medium bowl and mix well. Stir in milk and vegetable oil. Spread in prepared baking dish.
Combine brown sugar and remaining cocoa in a small bowl and mix well.
Dissolve brown sugar/cocoa mix in the boiling water. Stir well to dissolve clumps. Pour this nasty looking mixture on top of brownie batter in pan. It will look gross and you will be in doubt that this will work, but it will, it's magic.
Bake until set, about 35 minutes. The liquid will have seeped down to the bottom to produce a delicious, hot pudding. Serve WARM with ice cream, whipped cream or milk, if desired. It's good the day after refrigerated, too.
Chewy Chocolate Chip Cookies
This is PRETTY much Nestle's Recipe, but I think a few slight alterations make it a million times better.
INGREDIENTS:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup UNSALTED butter, softened -->Unsalted butter is better quality butter. Salted butter is a conspiracy theory, they use the lesser quality cream and then add salt to hide that and make it taste better. When baking you add salt anyways, so you might as well use better butter. YEAH, France made me picky about my dairy products. :)
1/2 cup granulated sugar
1 cup packed brown sugar, packed -->The more moisture, the more CHEWY.
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
THE PROCESS:
Soften butter to room temperature.
Put butter and sugars in bowl and cream (mix on high speed) until UBER fluffy, up to three minutes. This increases the interactions between the fats and the sugars, making them taste better.
Add vanilla and eggs, beating well between each egg.
Add salt and baking soda. Mix again.
Slowly add flour to keep from mad-flour-explosions till everything is incorporated.
Add chocolate chips to taste. I know my silly sista likes to go light on the chocolate chips, which I think is pretty crazy.
Scoop by heaping tablespoons onto pan. If you want perfect cookies, roll into neat balls. If you want monster-blob cookies (my personal favorite) make extra large scoops and place too close together on pan. Cut apart after baking.
Bake at 375 degrees 9-11 minutes, until the bottom is nice and golden.
INGREDIENTS:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup UNSALTED butter, softened -->Unsalted butter is better quality butter. Salted butter is a conspiracy theory, they use the lesser quality cream and then add salt to hide that and make it taste better. When baking you add salt anyways, so you might as well use better butter. YEAH, France made me picky about my dairy products. :)
1/2 cup granulated sugar
1 cup packed brown sugar, packed -->The more moisture, the more CHEWY.
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
THE PROCESS:
Soften butter to room temperature.
Put butter and sugars in bowl and cream (mix on high speed) until UBER fluffy, up to three minutes. This increases the interactions between the fats and the sugars, making them taste better.
Add vanilla and eggs, beating well between each egg.
Add salt and baking soda. Mix again.
Slowly add flour to keep from mad-flour-explosions till everything is incorporated.
Add chocolate chips to taste. I know my silly sista likes to go light on the chocolate chips, which I think is pretty crazy.
Scoop by heaping tablespoons onto pan. If you want perfect cookies, roll into neat balls. If you want monster-blob cookies (my personal favorite) make extra large scoops and place too close together on pan. Cut apart after baking.
Bake at 375 degrees 9-11 minutes, until the bottom is nice and golden.
Wednesday, September 21, 2011
Brownies
4 sq/oz melted unsweetened chocolate
3/4 c (1 1/2 sticks) melted butter
2 c sugar
3 eggs
1 tsp vanilla
1 c flour
3/4 c (1 1/2 sticks) melted butter
2 c sugar
3 eggs
1 tsp vanilla
1 c flour
1 c chopped walnuts or pecans
Mix all ingredients but flour and nuts in bowl and mix till smooth. Fold in flour until just mixed in, no more. Add nuts and bake in greased 9x13 pan 30-35 minutes at 350 for metal pan of 325 for glass. Very fudgey brownies.
Pies! Pies! Pies!
In my world, there is not finer dessert then pie. In my household, most birthdays are celebrated with pies not cakes. I still bake a blueberry pie for David on August 22. Nancy.
This is an easy and tasty pie crust recipe. If you have time Baking with Julia (Child) has an even better recipe using chilled unsalted butter.
Pie Crust:
1 cup butter flavored Crisco
2 cups flour
1 tsp baking powder
1 tsp salt
6-8 tbsp ice water
Use a pastry mixer or two knives and mix the shortening and dry ingredients until pea sized - do not mix any more then that! Add the ice water and gently mix until just blended - again not any more then that - do not over handle to keep the crust light. Divide the dough in half and roll out in two sections of wax paper for top and bottom crust.
Fruit pies:
4 c sliced apples (Granny Smiths are best), or blueberries or mixed berries
Juice of 1 lemon
3 Tbsp flour
1 c sugar
2 tsp cinnamon
1 tbsp cold butter
Put fruit in rolled pie crust. Squeeze juice of lemon over fruit. Gently mix in sugar and flour, then cinnamon. Divide the butter in small slivers over the mixture and top with plain or latticed pie crust. Sprinklw with cinnamon and sugar. Bake at 375F about 45 minutes until fruit is soft an bubbly and crust is brown.
Rhubarb Custard Pie:
4 c thin sliced rhubarb
1 1/2 c granulated sugar
3 egg yolks
1/2 c flour
1/2 c milk
1/2 t cinnamon
1/4 t nutmeg
Place the cut rhubarb in rolled bottom pie crust. Mix all other ingredients in bowl and then pour over rhubarb. Place top crust and flute edges, decorate the top with extra dough or cuttings if you like. Sprinkle lightly with cinnamon and sugar. Bake at 375 for 50-60 minutes until crust is golden.
Pecan Cranberry Pie
1 c Karo Corn Syrup
3 eggs
1 c sugar
2 Tbsp butter, melted
1 tsp Vanilla
1-1/2 c (6 oz) pecans
1 c fresh cranberries (optional but unforgettable!)
Wisk the eggs and add all syrup, sugar and vanilla in a bowl. When smooth add pecans and cranberries. Pour into rolled pie crust. Bake 60-70 minutes at 375.
Pie baking is a right of passage at our house. Below are pics of Nic, Ali and Davyd with their first independently made pies. They look pretty proud, don't they? Nancy
This is an easy and tasty pie crust recipe. If you have time Baking with Julia (Child) has an even better recipe using chilled unsalted butter.
Pie Crust:
1 cup butter flavored Crisco
2 cups flour
1 tsp baking powder
1 tsp salt
6-8 tbsp ice water
Use a pastry mixer or two knives and mix the shortening and dry ingredients until pea sized - do not mix any more then that! Add the ice water and gently mix until just blended - again not any more then that - do not over handle to keep the crust light. Divide the dough in half and roll out in two sections of wax paper for top and bottom crust.
Fruit pies:
4 c sliced apples (Granny Smiths are best), or blueberries or mixed berries
Juice of 1 lemon
3 Tbsp flour
1 c sugar
2 tsp cinnamon
1 tbsp cold butter
Put fruit in rolled pie crust. Squeeze juice of lemon over fruit. Gently mix in sugar and flour, then cinnamon. Divide the butter in small slivers over the mixture and top with plain or latticed pie crust. Sprinklw with cinnamon and sugar. Bake at 375F about 45 minutes until fruit is soft an bubbly and crust is brown.
Rhubarb Custard Pie:
4 c thin sliced rhubarb
1 1/2 c granulated sugar
3 egg yolks
1/2 c flour
1/2 c milk
1/2 t cinnamon
1/4 t nutmeg
Place the cut rhubarb in rolled bottom pie crust. Mix all other ingredients in bowl and then pour over rhubarb. Place top crust and flute edges, decorate the top with extra dough or cuttings if you like. Sprinkle lightly with cinnamon and sugar. Bake at 375 for 50-60 minutes until crust is golden.
Pecan Cranberry Pie
1 c Karo Corn Syrup
3 eggs
1 c sugar
2 Tbsp butter, melted
1 tsp Vanilla
1-1/2 c (6 oz) pecans
1 c fresh cranberries (optional but unforgettable!)
Wisk the eggs and add all syrup, sugar and vanilla in a bowl. When smooth add pecans and cranberries. Pour into rolled pie crust. Bake 60-70 minutes at 375.
Pie baking is a right of passage at our house. Below are pics of Nic, Ali and Davyd with their first independently made pies. They look pretty proud, don't they? Nancy
Aunt Annette's Carrot Cake
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| I used Annettes recipe to make the grooms cake for Anna Tennis and Jesse Luoma's wedding. |
Cake:
1 cup brown sugar
1 cup granulated sugar
4 eggs
1 cup canola oil
1 tsp salt
2 tsp soda
2 tsp cinnamon
1/2 tsp nutmeg
1 cup crushed pineapple (crush fresh in food processor)
2 cups grated carrots
1 cup unsweetened coconut
1 cup chopped walnuts
2 cups flour
Mix sugars, oils and eggs and then all other ingredients except flour. Finally add flour and stir by hand until blended. Line two 9 inch cake pans with parchment and spray edges. Bake 30-40 minutes at 350F until knife comes out clean. Cool on wire rack.
Cream Cheese Frosting:
4 cup powdered sugar
16 oz cream cheese
1/2 cup butter
4 tbsp vanilla
Mancy's Best Chocolate Chip Cookies
If I have one claim to fame it is that I think I make the best chocolate chip cookies I have ever tasted. After years of playing with the Toll House recipe, I think I have reached my personal best. I have this recipe memorized and can whip them up in less then 5 minutes. Nancy.
1 c butter flavored crisco (or unsalted butter but crisco works better)
3/4 c granulated sugar
3/4 c dark brown sugar
1 egg
1 tsp good quality vanilla
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 c oatmeal
1 1/2 flour
2 c chocolate chips or for a real treat break up dark dove chocolates (thanks JohnT)
1 c walnuts (unless your Davyd, then never mind)
I always mix cookies by hand with my favorite wooden spoon. Cream the butter, sugars and vanilla. Add salt and baking soda and mix till blended. Add oats and flour and continue to blend. Mix in the chips and nuts. Try not to eat too much dough and bake at 375 for (depending on your oven) 10 minutes to keep them chewy or 12 if you like them crunchy.
1 c butter flavored crisco (or unsalted butter but crisco works better)
3/4 c granulated sugar
3/4 c dark brown sugar
1 egg
1 tsp good quality vanilla
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 c oatmeal
1 1/2 flour
2 c chocolate chips or for a real treat break up dark dove chocolates (thanks JohnT)
1 c walnuts (unless your Davyd, then never mind)
I always mix cookies by hand with my favorite wooden spoon. Cream the butter, sugars and vanilla. Add salt and baking soda and mix till blended. Add oats and flour and continue to blend. Mix in the chips and nuts. Try not to eat too much dough and bake at 375 for (depending on your oven) 10 minutes to keep them chewy or 12 if you like them crunchy.
Yellow Cake with Chocolate Frosting
Until my friends Connie and Mary shared this recipe, I thought chocolate cake was the only cake to crave. This one breaks all the rules. It is incredible - you will want it for every birthday! Nancy
2 c sugar
4 eggs
1 c vegetable oil
1 c dry white wine
2 1/2 c flour
1/2 tsp salt
2 1/4 tsp baking powder
1 tsp vanilla
Preheat the oven to 350F and grease and flour two 9 inch round cake pans. Beat the sugar and eggs until light (about a minute.) Add the remaining ingredients and mix another minute. Bake about 30 minutes or until knife comes out clean. Cool and frost with this delightful frosting:
1 1/2 c chocolate chips
1/2 c unsalted butter
2/3 c of milk or cream
1 tsp vanilla
1 c powdered sugar
Fresh blackberries
Melt butter and chips in microwave, 30 seconds at a time, stirring until melted. Stir in cream and vanilla and then gradually add the sugar and beat until the mixture is smooth with electric mixer - it will be runny. Refrigerate for an hour , beating the frosting every 15 minutes. Frost cake and top with fresh blackberries.
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