Thanksgiving Cake's

   Happy Thanksgiving to all! Well I never thought I could make so much frosting in one day! The total amount of frosting I made today was 7 POUNDS!!! I've been cooking since about 7 am! Also I made four cakes. I'm really in a cooking mood today. To add to all the cooking I still have four more cakes to make and a batch or two of chocolate chip cookies (to find the frosting recipe it's under frosting or towards the bottom of my blog).

                   The final product of all the frosting.

                                             7 POUNDS!!!!!

Fondant Friday

  Last Friday my mom and I went to a cooking class. Super fun!! The class we went to was at Way Cool Cooking School. They helped me with my cake decorating skills and taught me how to make and decorate fondant. It was SUPER fun!!

bon appetit

   Well I just got a awesome bon appetit magazine! I LOVE cooking magazines!! The other day my neighbor brought over a whole box full of bon appetit magazines. They're from way back in the 90's like 97 an 98. Another magazine I love is cuisine at home because it has NO ads. Also cooking light.

Fondant supply shopping

   Who knew shopping in the cooking section at Micheal's would be so much fun! I got carried away with all the cooking utensils, pans, and much much more. One of the pans that I thought looked cool was one where the teddy bear is sitting up and it's not laying on it's back!

Red Velvet cake

I loved this cake. It was just the type of cake for a nice midsummer treat. If you buy fresh berries it enhances the flavor so much. Out of all the cakes I have made, if I had to choose one to make again it would most likely be this cake. The reason I like this cake so much is because it tastes spectacular. It's not chocolaty, and it is something the whole family will like. I've made this cake multiple times and have loved it every time.

Putting the top layer on.

     The final product.

The final product again.

The second time it was made.

Cake

2 ¼ cups sifted cake flour (sift, then measure)

2 Tblsp natural unsweetened cocoa powder

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 cup buttermilk

1 Tblsp red food coloring (liquid not gel)

1 tsp distilled white vinegar

1 tsp vanilla extract

1 ½ cups sugar

½ cup (1 stick) unsalted butter, room temp

2 large eggs

Frosting

2 8oz packages Philadelphia-brand cream cheese, room temp (get out about 1-2 hours early)

½ cup (1 stick) unsalted butter, room temp

1 Tblsp vanilla extract

2 ½ cups powdered sugar

3  1/2-pint containers raspberries

3  1/2-pint containers blueberries

Cake: Preheat oven to 350 degrees. Butter and flour two 9 inch-diameter cake pans with 1 ½-inch-high sides. Sift flour, cocoa, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions. Divide batter between prepared pans.

Bake cakes until tester comes out clean, about 27 minutes. Cool in pans on rack for 10 minutes. Cut around sides of pan to loosen the cakes. Turn cakes onto racks; cool completely.

Frosting: Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add sugar and beat until smooth.

Place one cake layer, flat side up, on platter. Spread 1 cup frosting over. Arrange 1 container of raspberries and ½ container of blueberries atop frosting, pressing lightly to adhere. Top with second layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake (or along sides).

Do Ahead: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.

 

Homemade dog treats Peanut Butter Puppy Poppers

For this recipe all I can say is that these dog treats were fun to make. The reason I made these dog treats was that I wanted to give my dog something different for a change. I got the recipe here.

P.S. The treats are made of human food, BUT ... they taste horrific. (I know, I tried some. Also my mom tried some, but I warned her. To all those parents out there, you should listen to your kids!)

Here's the dog treats in the pan:

Here's Maggie trying one:

RECIPE
2 cups whole wheat flour
1 tablespoon baking powder
1 cup peanut butter (chunky or smooth)
1 cup milk

Instructions
Preheat oven to 375 degrees F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, and then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 20 minutes on a greased baking sheet until lightly browned. Cool on a rack, then store in an airtight container.

Note, I found the cookies burn easily so watch them.

Also note ... Maggie loved her treats!

Lemon cake

Want to have a bite of a fabulous lemon cake? The cake isn’t too lemony but just right. If you’ve ever had lemon poppy seed bread well then it tastes like that but still different. The cake is just fabulous to make when guests come or just whenever you want to make the Bundt cake. If you make this for a group of people at a certain time you’ll want to make it in the morning, because it takes time to bake the cake.

Here's some of the batter before it's mixed.

  

The cake when I took it out of the oven:

The cake after I tipped it out of the pan:

Now the cake with the icing on it! It looks so good.

Here's a the cake served on a beautiful plate.

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 cup butter, room temperature

2 cups granulated sugar

3 eggs

grated zest of 1 large lemon

1 cup sour cream

Lemon Glaze:

1/4 cup melted butter

2 tablespoons fresh lemon juice

2 cups sifted confectioners' sugar

Preparation:

Preheat oven to 325°. Generously butter and flour a 10-inch Bundt pan.

Into a bowl, sift together the flour, baking powder and salt; set aside.

In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently. Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean. Cool in pan 10 minutes. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze.
Serves 12 or more, depending on size of servings..

 

Chocolate Chip Cookies

            Ever what to make a great treat quickly? Well here’s the perfect treat for you… chocolate chip cookies.  I think that these cookies can turn out wrong if you read something wrong. So what I’m saying is that you should read the recipe carefully. The reason I made these cookies is because I was doing a demonstration speech for school.

Here's the ingredients.

And the milk being added.

The cookies dough on the pan waiting to be cooked.

Here's the final product. The cookies themselves.

Ingredients:

3/4 cup Crisco sticks, butter flavor, 3/4 stick
1-1/4 cup brown sugar, light, firmly packed
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
1-3/4 cup flour, all purpose
1 teaspoon salt
3/4 teaspoon baking soda
1-1/2 cups chocolate chips, semi-sweet

Directions:

1. Heat: oven to 375℉.

2. Combine: Butter Flavor Crisco Sticks, brown sugar, milk, and vanilla in a large bowl.

3. Beat: at medium speed of electric mixer until well blended. Beat egg into creamed mixture.

4. Combine: flour, salt, and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips.

5. Drop: rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time for 8-10 minutes.

6. Remove: cookies to cooling rack to cool completely.

Grandma's Chocolate brownies with icing

  These brownies are my favorite. Some people think brownies shouldn't be frosted but I don't agree. These are awesome! One thing that I like about making the icing is eating the extra icing left here & there. Also I loved licking the remnants from the Hershey’s chocolate can after I emptied the chocolate. I can guaranty you that you’ll love these brownies & will make them so many times you won’t remember how many times you’ve made them.

Also thanks Grandma for the recipe it's amazing!

Here's the brownies before they're cut into pieces.

   Here's the brownies all cut up & looking delicious.

Grandma's Frosted Brownies
Ingredients:

BROWNIES:
1 cup sugar
4 eggs
1-1/2 cups flour
1 teaspoon vanilla extract
1 16 oz. can Hershey chocolate syrup
1 stick margarine

FROSTING:
1-1/2 cup sugar
6 tablespoons milk
6 tablespoons butter
1/2 cup chocolate chips
1 teaspoon vanilla extract

Directions:

1. Brownies: Mix together all of the brownie ingredients and beat with a mixer. Pour into lightly greased 9" x 13" pan. Bake at 350℉ for 30 minutes. It will be done when a toothpick comes out clean.

2. Frosting: Mix together the sugar, milk and butter. Bring to a boil and boil for 30 seconds. Add the chocolate chips and vanilla. Put bowl in cold water in the sink and stir until smooth.

 

How to get your cake out of the pan perfectly every time

Have you ever found that when you take a round cake out of it's pan it cracks or sticks to the pan? Well here's a tip to prevent that from happening:
 
Spray the pan then put wax paper (cut into the shape of the pan) on the bottom of the pan & spray again. Then pour the batter on top and bake.

Works every time!

Old fashion chocolate Cake & Icing

This cake is so moist & delicious; if I could I’d make it every day for years on end. The cake is moist & soft, it coats your mouth with a rich but not too rich chocolate sensation. The icing goes on slick & turns out perfect. A tip when making this round cake & other round cakes is... put parchment paper on the pan inside & spray the parchment paper before putting the batter in.

Here's the final product:

 The cutting of the cake:

The cake in pieces:

 Cake

3 cups all-purpose flour

2 cups sugar

½ cup unsweetened cocoa powdered

2 teaspoons baking soda

1 teaspoon salt

2 cups hot water
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
1 tablespoon instant coffee granules (I didn't use this but you can.)
1 tablespoon vanilla extract

Directions:

1. PREHEAT: oven to 350℉ with rack in the center. Spray two 8x2 inch round cake pans with nonstick spray.

2. WHISK: together flour, sugar, cocoa, baking soda and salt in a large mixing bowl.

3. COMBINE: water, oil, vinegar, instant coffee, and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined - a few lumps are OK. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool cakes on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside down (this flattens domed cakes) to cool completely.

Glossy Chocolate Icing

Ingredients:

1 stick unsalted butter, (8 tablespoons)
1-1/2 cups sugar
1-1/4 cups unsweetened baking cocoa
salt, pinch
1-1/4 cups heavy whipping cream
1/4 cup sour cream
1 teaspoon instant coffee granules (I didn't use this but you can.)
2 teaspoons vanilla extract

Directions:

1. MELT: butter in a large saucepan over medium heat.

2. STIR IN: sugar, cocoa, and salt. Mixture will be thick and grainy.

3. COMBINE: heavy cream, sour cream, and instant coffee in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch, 6-8 minutes. Do not boil.

4. OFF HEAT: add vanilla. Cool icing at room temperature until spreadable, 2-3 hours. (Icing may be chilled until completely cold, then warmed gently in microwave until spreadable. Heat at high power in 20-second intervals, stirring well after each interval).

Chocolate mud cupcakes

When I made these cupcakes it wasn't a melted chocolate in the inside like the recipe said, probably because I cooked them too long, but they were still amazing. You can eat these easy to make cupcakes plain or with a little ice cream to go with it (They’re great any which way.)  The cupcakes are so simple to make that you could make them every day until you run out of supplies.

 

Here's the ingredients.

1 cup semisweet chocolate chips

1 1/3 cups (2 ½ sticks) unsalted butter

5 eggs

2/3 cup superfine sugar

¾ cup self-rising flour

Powdered sugar

Preheat oven to 350 degrees.

In a double boiler, or a medium bowl set over a pae of gently simmering water, melt the chocolate & butter together, stirring well. Leave to cool.

Beat the eggs & the sugar in a large bowl until pale & thick. Fold the flour into the egg mixture & then stir in the melted chocolate & butter until well blended.

Spoon the gooey mixture into the muffin pans & bake for 20 minutes. The cupcakes will be soft & gooey in texture & appearance. Remove from oven & cool 5 minutes. Then remove from the pan.  

Note ... the recipe calls for superfine sugar. You can make superfine sugar but processing the sugar in a food processor.

Black Forest Boule-de-Neige

I made this cake for my mom’s birthday & it was absolutely fabulous, rich, creamy & chocolaty. The inside of the cake is chocolaty & fudgy. If I could, I would have it all the time! This cake would be a great fudgy chocolate birthday cake without the cherries. I liked the cherries, but I might have liked it better without cherries, but it's up to you what you like.

Frosting the Cake:

Here's the finished cake:

Here you can see the chocolaty inside:

Cake

1/3 cup cherry preserves

1 ½ cups dried tart cherries

1 pound bittersweet or semisweet chocolate (do not exceed 61% caco), chopped

1 cup (2 sticks) unsalted butter, cut into 16 pieces

1 ¼ cups sugar

1 teaspoon vanilla extract

6 large eggs

1/3 cup unbleached all purpose flour

Whipped Cream

2 cups chilled heavy whipping cream

¼ cup powdered sugar

¼ teaspoon almond extract

16 candied flowers

 

Cake

Position rack in lowest third of oven & preheat to 350 degrees. Line a 10 cup metal bowl with tin foil, extending 3 inches of the sides. Spray foil with nonstick spray. Stir preserves in medium skillet over medium heat until preserves melt. Add dried cherries; bring to boil. Cover; remove from the heat & let cool.

Melt chocolate with butter in large saucepan over medium-low heat, stirring until smooth. Remove from heat. Whisk in sugar & vanilla, then whisk in eggs one at a time. Mix in flour, then cherry mixture. Transfer batter into the prepared bowl.

Bake in bowl 30 minutes. Fold foil overhang over the edges of the cake to prevent overflowing. Continue to bake cake until the top of the cake is cracked & dry, & tester comes out with some moist batter attached, about 55 minutes longer. Cool cake completely in the bowl on the rack (cake may fall in center). Press edge of cake firmly to level with center of the cake. Cover & let stand at room temperature overnight.

Whipped Cream

Using electric mixer beat cream, sugar & almond extract in large bowl until cream holds peaks.

Invert cake onto platter. Peel off the foil. Spoon whipped cream into large pastry bag fitted with medium star tip. Pipe whipped cream stars over the cake, covering completely. Pipe additional stars over the top flap center of cake to form a dome.

Decorate with candied flowers.

5 Minute Chocolate Mug Cake

This mug cake is soo spectacular, I could make it everyday. It’s something that you can make any day with all the household supplies you usually have.  Luckily it makes for one with all it’s supplies, but it also can be made for two. I love it soo much. It makes a lot!!

It's perfect for an after school snack or if you want to have cake & not have to make a big cake.

See how big the cake gets in the cup. Don't worry, it'll go back down again!

Tip it over to get the cake out of the cup.

Here's the final, yummy cake!

Recipe

4 Tblsp. flour

4 Tblsp. sugar

2 Tblsp. cocoa

1 egg

3 Tblsp. milk

3 Tblsp. oil

 3 Tblsp. chocolate chips (optional)

1 sm. splash vanilla

powdered sugar dusting

1 large coffee mug

Add dry ingredients to mug. Mix well. Add egg & mix thoroughly. Add milk & oil & mix well. Add chocolate chips & vanilla & mix again. Put in microwave for 3 minutes @ 1000 watts. Cake will rise over top of mug, but don’t worry!! Allow to cool & tip out onto a plate if desired. We sprinkle powdered sugar over the top. 

Deep Dark Chocolate Cheesecake

            This cheesecake is sooo rich & delicious it’ll knock you off your feet with flavor. When you make this cheesecake make sure your cream cheese is room temp. or a little warmer because it’ll be harder to mix cold cream cheese. Your family & you will be sure to love this dessert. If you don’t like cheesecake you’ll like this one because it’s sooo chocolaty that you can’t taste the cream cheese. I’m not a huge cheesecake fan but I love this cheesecake.   

Crust

24 chocolate wafer cookies (from a 9-ounce package)

1 Tblsp. sugar

¼  cup (1/2 stick) unsalted butter, melted

Filling

1 9.7-ounce bar Sharffen Berger bittersweet chocolate (70% cacao)

4 8-ounce packages Philadelphia-brand cream cheese, room temp.

1 ¼ cups plus 2 Tblsp. sugar

¼ cup natural unsweetened cocoa powder (preferably Scharffen Berger)

4 large eggs

Topping

¾ cup heavy whipping cream

6 ounces Scharffen Berger bittersweet chocolate (70% cacao), chopped

1 Tblsp. sugar

Bittersweet curls

Crust: Preheat oven to 350 degrees. Butter 9-inch diameter springform pan with 2 ¾ -inch high sides. Blend cookies & sugar in processor until cookies are finely ground. Add melted butter & processes until well blended. Press crumb mixture evenly onto bottom (not sides) of prepared pan. Bake just until crust is set, about 8 minutes. Cool while preparing filling. Maintain oven temp.

Filling: Stir chopped chocolate in metal bowl set over sauce pan of simmering water until melted & smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, & cocoa powder in processor until smooth, occasionally scraping down sides of bowl. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top.

Bake cheesecake until center is just set & top looks dry, about 1 hour. Cool 5 minutes. Cut around sides of pan to loosen cake. Place warm cake in pan in refrigerator & chill uncovered overnight.

Topping: Stir cream, chopped chocolate, & sugar in heavy medium saucepan over low heat until chocolate melts & topping is smooth. Cool slightly. Pour over center of cheesecake & spread to within ½ inch of edge, cover any cracks. Chill until topping is set, about 1 hour.

Do Ahead: Can be made 3 days ahead. Cover with foil & keep chilled.

Cut around pan sides again; remove pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temp. before serving.

 

Baci's chocolate Fudge Cake

            This cake is soooo rich & soooo delicious. You have to have small pieces or else you’ll feel sick from how rich it is. During the time waiting I had to keep my grandpa off the cake so he wouldn’t steal a m&m off the cake. One thing that happened to me while taking out the cake from the pan was that it started breaking that’s why the cake has m&m’s on it.

 

Baci’s Chocolate Fudge Cake

2 c. all-purpose flour


2 c. granulated sugar


1/2 tsp. salt


1 tsp. baking soda


1/2 tsp. baking powder


1 c. water


4 T. cocoa powder

2 sticks butter


1/2 c. buttermilk (or you can fill a 1/2 c. measuring cup to just below the line with milk and add approximately 1 to 2 tsp. of lemon juice to fill to the line)


2 eggs


1 tsp. vanilla extract



Directions:

 Preheat oven to 350 degrees. In a large mixing bowl, sift the flour, sugar, salt, baking soda and baking powder; set aside. In a microwavable bowl, whisk together the water and cocoa powder. This will take a few minutes to come together and thicken. Add the butter and microwave on high for about 3 minutes or until butter melts. Remove from microwave and whisk until it thickens or comes together. Pour the hot mixture into the dry ingredients and mix with a mixer. Add the buttermilk and mix. Add the eggs and mix well. Add the vanilla and mix again. Spray the Bundt® pan with the cooking spray to evenly coat the entire inside of the pan, or you can use shortening and flour. You must coat the entire inside evenly and well or the cake will stick! Pour batter into the pan and bake on the center rack for approximately 45 to 50 minutes. While the cake is baking, make your icing.



Chocolate Fudge Icing…



Ingredients:

6 T. milk


4 T. cocoa powder


1 stick butter


1 16-ounce box confectioners’ sugar


1 tsp. vanilla extract

.

Directions: 

In a microwavable 3 to 4 c. bowl, whisk together milk and cocoa powder until it thickens. Add butter and set aside. When the cake is done, remove from oven and let cool about 5 to 10 minutes. When the cake has cooled about 7 to 8 minutes, put the microwavable bowl in the microwave and cook on high until the butter has melted, about 2 minutes. Remove from microwave and whisk until it thickens; set aside. Plate your cake. Add the confectioners’ sugar to the cocoa mixture and mix with a mixer. Add the vanilla and mix again. Immediately pour the icing over the entire cake. Be prepared. The icing will run because it and the cake are hot, so pour slowly! You may not have to use all the icing you made. It freezes very well (or you can enjoy the rest of it as a treat for the Chef). ENJOY!!!

Stuffed Shells

            This meal is sooo good that I’ve made it multiple times for my family. I think that it’s one of my favorite foods on my food list. My whole family loves when I make stuffed shells. Some of the thing I like to serve with stuffed shells is a salad (because my parents make me), crusty bread, fruit & a nice glass of cooled 2 percent milk. 

Here's me making them.

Here's the final product.

Here's my beautiful table with all my stuff (not my mom's stuff).

1 tsp. salt

20 large shell noodles

1 pound small-curd cottage cheese

1 cup grated Parmesan cheese

2 cups spaghetti sauce

2 cups grated mozzarella cheese

1) Turn oven to 350 degrees. Fill large pot three-fourths full of water & add the salt. Put it on the stove & turn on high.

2) When the water is boiling, add the noodles & cook until they are tender, 5 to 7 minutes. Drain the noodles in a colander. Let them cool for 20 minutes, until they are cool to touch.

3) In medium bowl, combine the cottage cheese & parmesan cheese, stirring well with wooden spoon.

4) Spray the inside of the baking dish with cooking spray. Pour a thin layer of sauce on the bottom of the dish & spread it out with rubber spatula. With the teaspoon, place a heaping spoonful of the cheese mixture into each shell. Place the shells side by side on the sauce in the dish. If there is more cottage cheese left, use the teaspoon to drop the cheese onto each shell. Cover with the rest of the sauce, spreading it with the spatula. Sprinkle the mozzarella evenly on top of the sauce.

5) Put the baking dish in the oven. Bake for 25 minutes, until the mozzarella is bubbly & brown. After it’s done take it out & let cool a few minutes.

Serves 6 to 8

 

Peanut Butter Kiss Cookies

These cookies are so good. We make them every year around Christmas time. If you're looking for something yummy & easy try this.

1/2 c. shortening

1/2 c. sugar

1/2 c. brown sugar

1/2 c. peanut butter

1-3/4 c. flour

1 t. baking soda

1 t. vanilla

1/2 tsp salt

1 egg

1 bag Hersheys Kisses

Put all ingredients (except for kisses) in a bowl and mix well. Roll mixture into balls and roll in sugar. Bake 10 minutes at 375 degrees. Take out & put on kisses. Bake 2-5 min. longer. Enjoy!

Checkerboard Cake

This cake looks like your playing checkers while eating. The cake turns out great if you spray the pan really good & loosen the sides really good. I don’t think any cake could look cooler.

There is a box set to make this recipe.

Here's the recipe!!

Ingredients

3 oz. semi-sweet chocolate

4 cups sifted cake flour

3 tsp. baking powder

1 tsp. salt

1 cup unsalted butter, softened (2 sticks)

2 cups sugar

4 eggs

1 Tbsp. vanilla

1 1/3 cups milk, room temp.

Recipe

1) Melt chocolate over hot – not simmering – water. Set aside to cool slightly.

2) In a small bowl, combine flour, baking powder & salt. Set aside.

3) In a large bowl, cream butter &  sugar. Add eggs 1 at a time, beating after each addition. Add vanilla.

4) Add milk & flour to butter mixture, alternating each until batter is smooth. Beat at medium-high speed for 30 seconds.

5) Divide batter in half (approximately 3 cups). Stir melted chocolate into 1 half of the batter until uniform in color.

6) Place checkerboard divider into 1 prepared pan. Then pour in the 2 batters (light &dark).

7) Place pans in the center of a preheated 325 degree oven & bake for 25 minutes. Half way through baking, turn pans around. Test for doneness by inserting toothpick into centers – it should come out clean; cakes will also retract slightly from sides when done. Allow cakes to cool in pans, sitting on racks for 10 minutes. Loosen sides with spatula or knife & invert onto greased wire racks to cool completely.

8) When cool, stack cakes so outside colors alternate. Use a very thin layer of frosting  between layers so you won’t upset the checkerboard effect.

Yield: one 9 inch, 3 layer cake.

Chocolate Butter Icing

Ingredients

3 oz. baking chocolate

6 Tbsp. milk

3 cups sifted powdered sugar

6 Tbsp. butter

dash salt

1 Tbsp. vanilla

Recipe

1) Measure all ingredients.

2) Melt chocolate.

3) Heat milk to boiling, remove from heat, add powdered sugar all at once, & beat until smooth.

4) Add melted chocolate & cool to lukewarm.

5) Beat butter until creamy. Add salt, vanilla, & cooled chocolate mixture, & beat vigorously.

6)  Spread at once.

Yield: sufficient for a 3 layer cake.

Milk Chocolate-Peanut Butter Sandwich Cookies

The best part of this sandwich is the cookie because it has a different taste to it. When you eat the cookies my mom says they’re best cold but I think that they’re best warm. These cookies know how to make friends. They’re so good. I made these cookies yesterday for a get together party. Needless to say they’re all gone!

Cookies

1-3/4 cups unbleached all purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon coarse kosher salt

½ cup plus 1/3 cup powdered sugar

½ cup plus 1 tablespoon (packed) dark brown sugar

6 tablespoons (3/4 stick) unsalted butter, room temperature

½ cup creamy peanut butter

½ cup vegetable oil

1-1/2 teaspoons vanilla extract

1 large egg

1-1/3 cups milk chocolate chips (about 8 ounces)

Filling

3 ounces high-quality milk chocolate (like Lindt), chopped

¼ cup creamy peanut butter

2 tablespoons powdered sugar

¼ teaspoon coarse kosher salt

6 tablespoons heavy whipping cream

Cookies: Position rack in center of oven and preheat to 350. Whisk flour, baking powder, baking soda, and coarse salt in medium bowl to blend. Using electric mixer, beat powdered sugar, brown sugar, and butter in large bowl to blend. Add peanut butter and beat until creamy. Gradually beat in oil and vanilla, then egg. Add flour mixture and beat just until blended. Stir in milk chocolate chips.

Drop cookie dough by level tablespoonfuls onto ungreased heavy rimmed baking sheets, spacing about 1-1/2 inches apart. Bake cookies, 1 baking sheet at a time, until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.

Filling: Place chopped chocolate, peanut butter, powdered sugar, and coarse salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.

Spread about 1 rounded teaspoonful filling onto bottom side of 1 cookie. Top with second cookie, bottom side down, forming sandwich. Repeat with remaining filling and cookies.

Do Ahead: Cookies can be made 1 day ahead. Store in airtight container at room temperature.

Apple Strudel with Cranberry Sauce

This is the first recipe I made from my bon appétit desserts cookbook. Wow!! I never thought you could make a strudel from home and have it sooo flakey and good. It’s so good I’ve made it a couple of times now. My family loves it lots.

Here's the recipe:

Sauce

2 cups fresh or frozen cranberries (about 8 oz.; unthawed)

1 cup sugar

1 cup water

Strudel

3 medium Granny Smith apples – peeled, cored & cut into 1/3 inch pieces

½ cup plus 9 teaspoons gingersnap cookie crumbs

½ cup plus 2 tablespoons sugar

½ cup (1 stick) unsalted butter, melted

18 – 14”x9” sheets of fresh or thawed frozen phyllo pastry

Sauce: Combine cranberries, sugar and 1 cup water in a heavy saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and cook until most of the berries burst, about 10 minutes. Cool slightly. Transfer to processor and puree.

Do Ahead: Can be made 1 day ahead. Cover and chill. Rewarm over low heat before serving.

Strudel: Preheat oven to 375 . Combine apples, ½ cup gingersnap crumbs and sugar. Brush large rimmed baking sheet with some of the melted butter.

Place 1 sheet phyllo on work surface with 1 long side parallel to edge of work surface (cover remaining phyllo with plastic wrap, then damp towel). Brush phyllo with melted butter; sprinkle with ½ teaspoon gingersnap crumbs. Top with second phyllo sheet. Brush with melted butter, sprinkle with ½ teaspoon gingersnap crumbs. Repeat with 7 more phyllo sheets, melted butter and gingersnap crumbs. Spoon half of apple mixture in 2 inch-wide log along 1 long side of phyllo, leaving 2-inch plain border at long and short edges. Fold long side over filling, then fold in short sides and roll up jelly roll style. Make second strudel by repeating procedure with some melted butter, remaining 9 phyllo sheets, crumbs and filling.

Carefully transfer strudel(s) to prepared baking sheet, seam side down. Brush top of strudel(s) with melted butter.

Bake strudel(s) 15 minutes. Brush with remaining melted butter. Bake until golden, about 30 minutes. Cool on baking sheet.

Lightly sift powdered sugar over strudel(s). Cut strudel(s) crosswise into thick slices. Transfer to plates. Spoon sauce around strudel(s) and serve.

Enjoy! 

Welcome!!

Hi. Welcome to my blog. I hope you enjoy my adventures in cooking.