Carrot Cake

1 1/2 cups of Oil
2 cups Sugar
4 Eggs
2 cups Flour
2 tsp. Cinnamon
2 tsp. Baking Powder
2 tsp. Baking Soda
1/2 tsp. Salt
3 cups Grated Carrots
1 cup Chopped Pecans
1 tsp. Vanilla

Beat oil and sugar.  Add eggs and continue to beat well.  Blend flour, cinnamon, baking soda, and baking powder, and salt.  Fold in carrots and pecans.  Bake in a greased 9" x 13"pan for 45 minutes at 350 degrees.  Let cool and then spread icing over cake.


ICING

1 - 8 oz. package cream cheese
1 - box powdered sugar
4 Tbs. butter (or 1/2 stick)
1 tsp. vanilla
2 Tbs. milk

English Sticky Toffee Pudding - YUMMY!

I made the most delicious "pudding" for friends that are moving to London.  I was trying to come up with something that was a typical British dessert.  I found the following recipe, courtesy of The Food Network.  It had rave reviews, and the ingredients sounded yummy.  It was very delicious--rich and yummy!  I will make this again.

INGREDIENTS

1 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
3/4 cup pitted dates
1 1/4 cups boiling water
1 teaspoon baking soda
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla



TOFFEE SAUCE:
1/2 cup unsalted butter
1/2 cup heavy cream
1 cup packed light brown sugar
1 cup heavy cream, whipped
1 tsp. vanilla - I added this - recipe did not call for it.


Directions

Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack. Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.

Santa Cookies

I made these cookies 2 years ago at Christmas time.  I have been looking for a cookie or treat to make for Sterling's school party.  These turned out very cute, so I might just make them again.

INGREDIENTS


1 roll (16.5 oz) refrigerated sugar cookies
2 cups powdered sugar
2 tablespoons butter or margarine, softened
2 to 3 tablespoons milk
2 to 3 drops red food color
68 semisweet chocolate chips (about 1/4 cup)
34 cinnamon candies or red M&M's
2/3 cup coconut
34 miniature marshmallows

DIRECTIONS

1. Freeze cookie dough at least 1 hour.

2. Heat oven to 350°F. Cut chilled dough into 1/4-inch slices. (Return dough to freezer if it becomes too soft to cut.) On ungreased cookie sheet, place slices 3 inches apart.

3. Bake 8 to 12 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 5 minutes.

4. In small bowl, beat powdered sugar, butter and enough milk until smooth and desired spreading consistency. In small bowl, place half of frosting. Add red food color; stir until blended.

5. Frost cooled cookies with red and white frosting. Use small amount of frosting to attach chocolate chips for eyes and cinnamon candy for nose. Gently press coconut into white frosting for beard. Press marshmallow into red frosting for tassel on cap. Let stand until frosting is set. Store between sheets of waxed paper in tightly covered container.

Cupcake Pops

I tried making Bakerella's Cupcake Pops for Halloween.  Mine did not turn out as cute or "perfect" as Bakerella's, but I was kind of in a rush.  And, I think these take a little practice to get them to look "extra cute". 

1 box cake mix (cook as directed on box for 13 X 9 cake) I used Double Fudge.
1 container of frosting (16 oz.) I used cream cheese.
Wax paper or foil
candy melts (1 lb. pkg.) - I used Orange for Halloween.
Lollipop sticks


After cake is cooked and cooled completely, crumble into large bowl.


Mix thoroughly with 1 container of frosting. (I used my hands for this, but it is messy.  Also, you may not need the entire can of frosting, so start out by using about 3/4 of the container and then add more if you need to.)


Roll mixture into quarter size balls and place on wax paper or foil covered cookie sheet. (Should make 45-50)  I used my cookie scoop from Pampered Chef.

Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours.

TIP: You can speed this up by placing in the freezer for about 15 minutes.


Remove. Begin to shape into cupcakes using a small flower-shaped cookie cutter.  Take the chilled ball and roll it into more of an oval and then slide into cookie cutter. Push it into cutter until about half fills the cutter and the rest sticks out of the top in the shape of a mound. Then push the shaped cupcake carefully out of the cookie cutter from the bottom. Set right side up on a wax paper covered cookie sheet. Continue with remaining balls.  I struggled a bit with this step.  I think my balls were a little too moist, and I also think this takes a little practice.

Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)


Once shaped, cover and return to freezer. (5-10 minutes)

TIP: You can leave them covered in the refrigerator overnight if you want to do the dipping on the following day.  This is probably a good idea because by the time I got to this step, I was in a big rush.


While cupcake shapes are chilling, begin to heat up your chocolate bark.


Brown chocolate bark for the bottoms.  Choose your top color to suit your occasion.


Follow the instructions on the package for melting. Most recommend heating for 30 second intervals at a time and stirring in between. You can also do the double boiler method. Place them in the freezer for a little while to firm up.


Take the cupcake shaped mixture and dip bottoms into the melted chocolate – just to the point where the mounded shape starts. Remove from chocolate, turn upside down and wiggle so that the excess starts to slide down slightly. Then lay on the wax paper upside down. If you want them to be lollipops, then go ahead and insert the lollipop sticks while the chocolate is still wet. Continue with rest of the cupcakes. You can also leave some without the sticks. They’re just as cute as Cupcake Bites. Add the sprinkles and candy of your choice.  There are multiple suggestions at Bakerella's site.

TIP: Dip end of your lollipop stick in the melted chocolate before inserting into chocolate bottoms. Not sure if this helps a lot, but it couldn’t hurt.

Place in a styrofoam block to dry.

Cinnayum Rolls

I had been reading on several other blogs about the Pioneer Woman's Cinnamon Rolls.  So, I had to try them.  They are definitely yummy and I will be making them again.

INGREDIENTS -
8 cups whole milk
1 cup oil (I used canola)
1 cup sugar
2 packages Active Dry Yeast
8 + 1 cups all purpose flour
1 heaping tsp.  baking powder
1 "scant" tsp. baking soda
1 heaping teaspoon of salt
3 to 4 cups melted butter (I would go with 3 or even a little less.)
2 cups of sugar
generous sprinkling of cinnamon

DIRECTIONS -
Mix the milk, oil, and sugar in a large soup pot.  "Scald" the mixture or heat it just until it is about to boil.  Turn off the heat and leave to cool 45 minutes to 1 hour. (I let mine go until 1 hour--or as Goldilocks would say, "It was just right!")  When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast.  Let the mixture sit for one minute.  Then add 8 cups of flour.  Stir the mixture together.  Cover and let rise for at least an hour.

Add 1 more cup of flour, the baking powder, baking soda, and the salt.  Stir the mixture together.

Sprinkle surface generously with flour.  Take half the dough and form a large rough rectangle.  Then roll the dough thin, maintaining the general rectangle shape.  Drizzle 1 1/2 to 2 cups melted butter over the dough (This is where I think you could use a little less butter.)  Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.  Now, starting at the opposite end, begin rolling the dough in a neat line toward you.  Keep the roll relatively tight as you go.  Next, pinch the seam to the roll and seal it.  Spread 1 tablespoon of melted butter in seven rough, foil cake or pie pans.  Then begin cutting rolls approxiamately 3/4 to 1 inch thick and laying them in the buttered pans.  Repeat this process with the other half of the dough.  Let the rolls rise for 20 to 30 minutes, and then bake at 400 degrees until light golden brown (about 15 to 18 minutes - it was 15 min. for mine - I guess it depends on your oven.)

FROSTING INGREDIENTS -
1 bag of powdered sugar
2 tsp. maple flavoring
1/2 cup milk
1/4 cup melted butter
1/4 cup of brewed coffee
1/8 tsp. salt

DIRECTIONS -
Mix all the ingredients together and stir until smooth.  It should be thick but pourable.  Generously drizzle over the warm rolls.

NOTES / COMMENTS -
This recipe makes a LOT and it is time consuming.  Next time I think I will be halfing the recipe, but these would make great gifts for the holidays.

I also made some without icing because I'm not a big fan of any kind of icing (something must be wrong with me).  But, I will say that these are yummy with or without icing.

 

Donut Muffins

My grandmother used to make a cake donut from scratch that were delicious, so when I saw a recipe for Donut Muffins, I had to try them.

INGREDIENTS -

3/4 cups butter, softened

1 cup sugar

2 large eggs, lightly beaten

2 1/2 cups all purpose flour

1/4 tablespoon baking powder

1/4 teaspoon baking soda

pinch of salt

1/2 teaspoon cinnamon

1 cup milk

TOPPING -

1/2 cup sugar

1 teaspoon ground cinnamon

2 tablespoons butter, melted

DIRECTIONS -

Preheat oven to 350 degrees. Line muffin pan with paper liners or grease well. In a large bowl, beat the butter and sugar together until light and creamy. Add the eggs, a little at a time, beating well between additions. Sift the flour, baking powder, baking soda, salt, and cinnamon together. Add half to the creamed mixture with half of the milk. Gently fold the ingredients together before incorporating the remaining flour and milk. Spoon the mixture into the prepared muffin pan, filling each hole to about two-thirds full. I got about 18 muffins out of the recipe. Bake for 15-20 minutes or until the muffins are lightly brown and firm to the touch. For the topping, mix the sugar and cinnamon together. While the muffins are still warm from the oven, brush lightly with melted butter and sprinkle over the cinnamon and sugar mixture. I dipped mine in the melted butter and then dipped in the bowl. It was less messy. Eat warm or cold. Don't expect a moist muffin. These are very much like a dry cake donut, but they were very yummy! And, they weren't fried, so maybe a "little" healthier!

Berry Crisp

I bought some raspberries and blackberries, but they were a bit too sour. So, I decided to make this Berry Crisp. I changed a recipe I found in a cookbook. It was delicious! I ate way too much of it, but I keep trying to tell my self it was healthy. It has oatmeal in it! Maybe the oatmeal cancels out the butter?

1 cup fresh blackberries (you could also use blueberries)
1 cup fresh raspberries
3 tablespoons white sugar
1 cup flour
1 cup oatmeal
3/4 cups packed brown sugar
1 teaspoon cinnamon
3/4 cups butter


DIRECTIONS
Preheat oven to 350 degrees.
In a large bowl, gently toss together blackberries and raspberries with white sugar. Allow to sit while you are making the crisp.
In a separate large bowl, combine flour, oatmeal, brown sugar, and cinnamon. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x9" pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Gaga's One Bowl Brownies

1 cup Oil (I use Canola)
6 TBS. Cocoa
4 eggs
2 cups Sugar
1 tsp. Vanilla
1 1/2 cups Flour
1 tsp. baking powder
1 tsp. salt
1 cup Nuts or Chocolate Chips (optional)

Stir everything together well in one bowl. Bake for 30 minutes at 350 degrees in 9 x 13 pan.

My Mom aka Gaga has made these for years. They are always a hit and very easy.

Heavenly Delight

This is such a delicious dessert. I remember always having it at family reunions--my Aunt Barbara makes it. Some in our family call this dessert "Mountain Mama". I'm not sure why, though?

1 stick margarine
1 cup pecans
1 cup flour
8 oz. cream cheese
1 cup powdered sugar
13 oz. Cool Whip
4.5 oz. chocolate instant pudding
3.4 oz. vanilla instant pudding
2 1/2 cups milk
1 small choclate bar (grated) - optional

For Crust:
Combine margarine, flour, and chopped nuts. Mix well. Press into bottom of 13" x 9" pan. Bake at 350 degrees for 10 minutes. Cool.

Blend cream cheese and powdered sugar. Fold in 1 1/2 cups thawed Cool Whip. Spread over cooled crust. Set in icebox while making puddings. Mix instant puddings together with 2 1/2 cups of milk and beat until thick (about 2 minutes). Poor over cream cheese filling. Top with remaining whipped topping. Grate chocolate over top if desired. Chill in refrigerator.

Texas Sheet Cake

This is one of my favorite cakes. It is so moist. I love chocolate cake!

Ingredients:
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk or sour milk
1 1/2 teaspoons vanilla

Chocolate Frosting:
1/4 cup butter
3 tablespoons unsweetened cocoa
3 tablespoons buttermilk
2 1/4 cups sifted confectioners' sugar
1/2 teaspoon vanilla
1/2 cup chopped pecans, optional

Cake Preparation:
Grease a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.

Bake in a 350° oven about 25 minutes for the 15X10-inch pan or 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.

Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.


Frosting:
In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil. Remove from heat; add 2 1/4 cups sifted confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 1/2 cup coarsely chopped pecans.

Candy Crunch Bar Recipe

These are so good. I make them every year at Christmas. They are very easy and make a great gift packed in a pretty tin or box.


1 sleeve (approx. 35 crackers) of saltine crackers
1 cup butter
1 cup brown sugar (packed)
½ teaspoon vanilla
8 oz. semisweet chocolate chips
1 cup chopped pecans (optional)

Preheat oven to 375 degrees. Line a 15” x 10” x 1” jelly roll pan (or a cookie sheet pan with sides) with foil. You could also use a 9” x 13”—bars will just be thicker. Spray foil lightly with Pam or cooking spray. Spread saltine crackers evenly in pan. They should touch and cover entire foil area. In a 15” x 10” pan, you should use almost the entire sleeve of crackers (and break crackers in half if you need to at the end).

Combine butter and brown sugar in saucepan. Cook over medium heat, stirring regularly until it comes to a boil. Continue cooking 3 more minutes, stirring constantly. Add vanilla and stir. Pour mixture evenly over saltine crackers. Bake in 375 oven for 15 minutes. Remove from oven.

Sprinkle pan evenly with chocolate chips. Let sit for 5 minutes. The chocolate will start to melt. Use a spoon to spread the melted chocolate over the crackers. Sprinkle pecans over chocolate and lightly press into chocolate. Set in freezer for about 30 minutes. Remove from freezer and peel away foil. Break into pieces (however big or little you like). (This is sort of a messy process, but they are worth it!) These are best stored in the freezer or refrigerator.

Pumpkin Cupcakes

I made these last year for a Teacher Appreciation Luncheon. The cupcakes and icing (even though I'm not much on icing) are the best! The cupcake batter makes a great pumpkin bread, too. They were featured on the cover of the November 2008 Family Circle magazine.

3 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 1/2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups sugar
3/4 cup oil
1/2 cup buttermilk
1 can pumpkin puree
4 eggs

Whisk flour pumpkin pie spice, baking soda, baking powder, and salt together until well blended. Set aside. Beat sugar, oil, buttermilk, pumpkin puree, and eggs in a large bowl on low speed for 2 minutes or until combined. Add flour mixture and beat for 2 more minutes or until just combined. Fill liners about 2/3 full. Bake at 350 degrees for 18 minutes. Makes 30 cupcakes. This is the first cupcake recipe that I have ever made that made exactly 30 cupcakes and baked for the 18 minutes. Family Circle must have an awesome testing kitchen!

Frosting:
1 package (8 ounces) cream cheese softened
3/4 cup (1 1/2 sticks) butter softened
1 box (16 ounces) powdered sugar
1 teaspoon vanilla
2 tablespoons milk, plus more if needed
Orange food coloring
Fine & course orange decorating sugar
Pretzel sticks or rods

Beat cream cheese and butter in a large bowl on high for 3 minutes or until light and fluffy. Gradually add the powdered sugar, vanilla and milk and beat until smooth and a good spreading consistency, about 2 minutes. Add an additional tablespoon of milk if its too thick.

Divide the frosting into two bowls and tint to different shades of orange with food coloring. Mound the frosting on top of the cupcakes and make rounded. Roll the entire cupcake in the sugar to coat or just roll the edges. Add pretzel sticks or rods as stems.

No Bake Oat Bars

These are a delicious and quick treat. I usually put them in the freezer because I can't wait to eat them.


1 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup semisweet chocolate chips
1/2 cup peanut butter

DIRECTIONS
Grease a 9x9 inch square pan.
Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

5 Minute Mug Cake

I'm not sure if you have seen this recipe before, but I received the following recipe in an e-mail yesterday. It says it is the most dangerous cake in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night. So, I couldn't resist trying it. Besides, chocolate cake is my favorite dessert. I did make some modifications to the recipe.



5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa I would use 1 1/2 tablespoons
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips
A small pinch of salt
A small splash of vanilla extract
1 large coffee mug extra large if you have one / or a bowl would work, too

Add dry ingredients to mug, and mix well.

Add the egg and mix thoroughly. A fork works great for mixing.
Pour in the milk and oil and mix well..

Add the chocolate chips (if using) and vanilla extract, and mix again.



Put your mug in the microwave and cook for 3 minutes at 1000 watts. I think my microwave is 1200 watts, so my first one was a little dry.
The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired. Mine broke in half. I'm not much of an ice cream person (I know how strange is that?), but I'm sure if you like ice cream, this would be great with it.
Then EAT! (This can serve 2). It was actually pretty yummy, and defininately helped with the chocolate cake craving.