Tuesday, December 2, 2008
What a slacker!
I LOVE baking and cooking these days, but I've been too busy to keep this blog updated and I feel like it's hanging over my head :( So from now on I'll just be posting my favorite sweet things on our regular family blog (gallamorewest.blogspot.com) Hopefully I'll come back to this one someday. Maybe when my boys are older... like in 10 years :)
Sunday, October 19, 2008
Hershey's Perfectly Chocolate Cake
The name says it all!! Good-bye little box... this will be my go-to chocolate cake recipe from now on!
Hershey's Perfectly Chocolate Cake
Hershey's Kitchens
Ingredients:
2 c. sugar
1 3/4 c. all-purpose flour
3/4 c. HERSHEY'S Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp vanilla extract
1 c. boiling water
1/2 c. (1 stick) butter, melted
2/3 c. HERSHEY'S Cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp vanilla extract
Directions:
-Preheat oven to 350 degrees and prepare two 9-inch round baking pans.
-Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
-Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
-Stir in boiling water (I thought I did this wrong because the batter was really thin, but it was right!)
-Pour batter into prepared pans.
-Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
-Cool 10 minutes; remove from pans to wire racks.
-Cool completely.
-Meanwhile, make frosting: stir melted butter into cocoa.
-Alternately add powdered sugar and milk, beating to spreading consistency.
-Add small amount additional milk, if needed.
-Stir in vanilla.
-Frost cake when completely cooled, as desired. (Makes about 2 cups frosting)
Hershey's Perfectly Chocolate Cake
Hershey's Kitchens
Ingredients:
2 c. sugar
1 3/4 c. all-purpose flour
3/4 c. HERSHEY'S Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp vanilla extract
1 c. boiling water
1/2 c. (1 stick) butter, melted
2/3 c. HERSHEY'S Cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp vanilla extract
Directions:
-Preheat oven to 350 degrees and prepare two 9-inch round baking pans.
-Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
-Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
-Stir in boiling water (I thought I did this wrong because the batter was really thin, but it was right!)
-Pour batter into prepared pans.
-Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
-Cool 10 minutes; remove from pans to wire racks.
-Cool completely.
-Meanwhile, make frosting: stir melted butter into cocoa.
-Alternately add powdered sugar and milk, beating to spreading consistency.
-Add small amount additional milk, if needed.
-Stir in vanilla.
-Frost cake when completely cooled, as desired. (Makes about 2 cups frosting)
Perfect Weekend Waffles
This recipe is from my good friend Saze. I'm not sure if it's exactly how she makes it because it's been years and years since I first got the recipe and it's now from memory. We LOVE these waffles on a relaxing weekend morning.
This batch came out a little crispy- not great for a picture. But what's new- I take really bad pics :( but I love them like this. A little crunch on the outside, perfectly soft and fluffy on the inside.
1 3/4 cup all-purpose flour
1 3/4 cup milk
1 stick unsalted butter, melted
1 teaspoon pure vanilla extract
1 tablespoon sugar
2 eggs, separated
1 teaspoon salt
1 tablespoon baking power
Whisk flour, sugar, salt, and baking powder together in a large bowl. Melt butter in a medium bowl, then whisk in the egg yolks and milk. Add vanilla. Beat egg whites in a small bowl on high speed until soft peaks form. Make a well in the dry ingredients and stir in butter mixture, just until incorporated. Gently fold in egg whites, leaving some nice big pieces of whites whole (this makes them fluffy and so yummy!) Cook according to your waffle iron (lucky me, I have the Krups Belgium waffle maker- LOVE it!) Top with syrup and even better, fresh fruit and whipped cream. Happy Saturday Morning!
This batch came out a little crispy- not great for a picture. But what's new- I take really bad pics :( but I love them like this. A little crunch on the outside, perfectly soft and fluffy on the inside.
1 3/4 cup all-purpose flour
1 3/4 cup milk
1 stick unsalted butter, melted
1 teaspoon pure vanilla extract
1 tablespoon sugar
2 eggs, separated
1 teaspoon salt
1 tablespoon baking power
Whisk flour, sugar, salt, and baking powder together in a large bowl. Melt butter in a medium bowl, then whisk in the egg yolks and milk. Add vanilla. Beat egg whites in a small bowl on high speed until soft peaks form. Make a well in the dry ingredients and stir in butter mixture, just until incorporated. Gently fold in egg whites, leaving some nice big pieces of whites whole (this makes them fluffy and so yummy!) Cook according to your waffle iron (lucky me, I have the Krups Belgium waffle maker- LOVE it!) Top with syrup and even better, fresh fruit and whipped cream. Happy Saturday Morning!
Toffee Bars
I had been such a good girl for WEEKS, trying not to eat too many sweets. I'm sure my version of *good* is nothing compared to all you healthy girls who eat things such as vegetables (ha!) but finally I broke down and made these.
And they were just what I needed.
Toffee Triangles
Better Homes and Gardens New Baking Book... it's not so new now, I've had it for years :)
3/4 cup butter
3/4 cup packed brown sugar
1 egg yolk
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 14-ounce can sweetened condensed milk
2 tablespoons butter
2 teaspoons vanilla
2 cups semi-sweet chocolate chips
1 cup toasted chopped pecans
1. Grease a 13 x9 glass pan; set aside. Preheat oven to 350 degrees. In a large mixing bowl beat 3/4 cup butter and brown sugar at medium high speed until combined. Add egg yolk; beat well. Stir in flour and 1/4 teaspoon salt. With floured hands, press dough into prepared pan.
2. Bake in a 350 degree oven for about 20 minutes or until light brown. Transfer pan to wire rack.
3. For filling, in a HEAVY medium saucepan heat condensed milk and 2 tablespoons butter over medium heat until bubbly, stirring constantly. Cok and stir for 5 minutes more. (It will thicken and become smooth). Stir in vanilla. Spread filling over baked layer. Bake in the 350 degree oven for 12 to 15 minutes or until top layer is golden.
4. Sprinkle baked layers evenly with chocolate chips. Bake 1 to 2 minutes more or until pieces are shiny and melted. Remove from oven; transfer to a wire rack. Immediately spread chocolate evenly over baked layer. Sprinkle with pecans. Cool. Cover and chill until chocolate is set. Cut into squares. Store, covered, in the refrigerator.
And they were just what I needed.
Toffee Triangles
Better Homes and Gardens New Baking Book... it's not so new now, I've had it for years :)
3/4 cup butter
3/4 cup packed brown sugar
1 egg yolk
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 14-ounce can sweetened condensed milk
2 tablespoons butter
2 teaspoons vanilla
2 cups semi-sweet chocolate chips
1 cup toasted chopped pecans
1. Grease a 13 x9 glass pan; set aside. Preheat oven to 350 degrees. In a large mixing bowl beat 3/4 cup butter and brown sugar at medium high speed until combined. Add egg yolk; beat well. Stir in flour and 1/4 teaspoon salt. With floured hands, press dough into prepared pan.
2. Bake in a 350 degree oven for about 20 minutes or until light brown. Transfer pan to wire rack.
3. For filling, in a HEAVY medium saucepan heat condensed milk and 2 tablespoons butter over medium heat until bubbly, stirring constantly. Cok and stir for 5 minutes more. (It will thicken and become smooth). Stir in vanilla. Spread filling over baked layer. Bake in the 350 degree oven for 12 to 15 minutes or until top layer is golden.
4. Sprinkle baked layers evenly with chocolate chips. Bake 1 to 2 minutes more or until pieces are shiny and melted. Remove from oven; transfer to a wire rack. Immediately spread chocolate evenly over baked layer. Sprinkle with pecans. Cool. Cover and chill until chocolate is set. Cut into squares. Store, covered, in the refrigerator.
Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins
(Adapted from recipezaar.com)
Delicious- that's all I've got to say about these!
3 cups all purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
4 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups pumpkin
1 1/4 c. vegetable oil
8 ounces cream cheese
1. Preheat oven to 350 degrees.
2. Prepare 24 muffin tins with paper liners.
3. Put the entire brick of cream cheese on a piece of parchment paper (or wax paper) and shape it into a long log.
4. Put cream cheese log in the freezer while you mix and fill the pans, up to an hour.
5. Whisk flour, sugar, cinnamon, nutmeg, pumpkin pie spice, salt and baking soda together in a large bowl.
6. Mix oil, eggs, and pumpkin in a medium bowl.
7. Add pumpkin mixture to flour mixture just until incorporated. Do not stir too much or your muffins will not be fluffy.
8. Fill muffins tins half full.
9. Unwrap cream cheese log and cut with a shart knife so each cream cheese disk equals 1-2 teaspoons.
10. Put cream cheese disk in the middle, pressing down.
11. Bake at 350 degrees for 20-25 minutes, until a toothpick comes out clean from the muffin part.
12. Let cool in pans for 5 minutes, then remove to racks to col completely. Do not touch cream cheese until it cools.
(Adapted from recipezaar.com)
Delicious- that's all I've got to say about these!
3 cups all purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
4 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups pumpkin
1 1/4 c. vegetable oil
8 ounces cream cheese
1. Preheat oven to 350 degrees.
2. Prepare 24 muffin tins with paper liners.
3. Put the entire brick of cream cheese on a piece of parchment paper (or wax paper) and shape it into a long log.
4. Put cream cheese log in the freezer while you mix and fill the pans, up to an hour.
5. Whisk flour, sugar, cinnamon, nutmeg, pumpkin pie spice, salt and baking soda together in a large bowl.
6. Mix oil, eggs, and pumpkin in a medium bowl.
7. Add pumpkin mixture to flour mixture just until incorporated. Do not stir too much or your muffins will not be fluffy.
8. Fill muffins tins half full.
9. Unwrap cream cheese log and cut with a shart knife so each cream cheese disk equals 1-2 teaspoons.
10. Put cream cheese disk in the middle, pressing down.
11. Bake at 350 degrees for 20-25 minutes, until a toothpick comes out clean from the muffin part.
12. Let cool in pans for 5 minutes, then remove to racks to col completely. Do not touch cream cheese until it cools.
Sunday, October 5, 2008
Pumpkin Bars
These are more cakey than bar-like, but perfect nonetheless! The cream cheese frosting is perfect with this light, moist cake-like pumpkin bar. Even my picky little guys who shy away from anything with veggies loved these and that's saying a lot! This blurry picture doesn't do these treats justice at all. Guess I'll have to make them again... you know, just so I can take a better picture of them :)
Pumpkin Bars
Paula Deen
Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Cream Cheese Frosting:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Directions:
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Pumpkin Bars
Paula Deen
Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Cream Cheese Frosting:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Directions:
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Peanut Butter Blondies
As soon as I saw these on Katie's page, I just knew I had to try them. And in fact, I've tried them THREE times already!! The first two times I followed her recipe exactly and they were perfect. This time I wanted something a little more "childish" for the playgroup so I subbed Reese's peanut butter cups for the honey roasted peanuts... and they were so, so good!
Peanut Butter Blondies
Adapted from Katie's recipe
Ingredients:
4 Tbsp butter, almost melted
2 Tbsp oil
1/2 c. creamy peanut butter
1 c. packed brown sugar
1 egg
1/8 c. milk
2 tsp vanilla extract
1/4 tsp salt
1 c. flour
1/2 tsp baking powder
1/2 c. chocolate chips
10 little Reese's peanut butter cups, chopped into fourths
Directions:
-Preheat oven to 350 degrees and line an 8×8 pan with foil and lightly grease.
-In a small microwave safe mixing bowl melt the butter for 20-30 seconds until melted.
-Allow to cool for 5 minutes.
-In bowl of stand mixer, add oil, peanut butter and butter and mix until creamy and smooth, about 1 minute.
-Add the brown sugar to the peanut butter mixture and stir until smooth, about 1 minute.
-Add the egg and stir to combine thoroughly.
-Add milk and vanilla and stir to combine.
Add the flour, baking powder and salt to the peanut butter mixture and stir just to combine (will be quite thick).
-Gently fold in chocolate chips and chopped peanut butter cups.
-Place into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top.
-Bake for 20-25 minutes or until set in the middle.
-Cool completely.
Peanut Butter Blondies
Adapted from Katie's recipe
Ingredients:
4 Tbsp butter, almost melted
2 Tbsp oil
1/2 c. creamy peanut butter
1 c. packed brown sugar
1 egg
1/8 c. milk
2 tsp vanilla extract
1/4 tsp salt
1 c. flour
1/2 tsp baking powder
1/2 c. chocolate chips
10 little Reese's peanut butter cups, chopped into fourths
Directions:
-Preheat oven to 350 degrees and line an 8×8 pan with foil and lightly grease.
-In a small microwave safe mixing bowl melt the butter for 20-30 seconds until melted.
-Allow to cool for 5 minutes.
-In bowl of stand mixer, add oil, peanut butter and butter and mix until creamy and smooth, about 1 minute.
-Add the brown sugar to the peanut butter mixture and stir until smooth, about 1 minute.
-Add the egg and stir to combine thoroughly.
-Add milk and vanilla and stir to combine.
Add the flour, baking powder and salt to the peanut butter mixture and stir just to combine (will be quite thick).
-Gently fold in chocolate chips and chopped peanut butter cups.
-Place into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top.
-Bake for 20-25 minutes or until set in the middle.
-Cool completely.
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