Posts tagged Recipe
Posts tagged Recipe
Make this the star of your holiday table and you won’t need anything else.
Delicious and moist. And one of my favorites.
And covered in cream cheese frosting which is to die for.
There’s something about a red velvet cake that always makes me feel good inside. And it’s not just the taste. It’s the memories it brings of family and holidays and home. But it doesn’t have to be saved for special occasions. I think it should be loved all year long.
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring
Cream Cheese Frosting
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar
** Special Thank You to Bakerella for sharing this delicious recipe with us.
** Bakerella’s latest cookbook Cake Pops Holidays is now available on amazon.
Guest Blog: The Gunny Sack
I made these little beauties for my party and they were delicious! And besides being adorable, they were easy to make! They consist of brownies, chocolate frosting, peanut butter cups and peanut butter frosting.
I purchased a 12 pack of 4 oz jelly jars and a brownie mix from Walmart. I made the brownie batter according to the directions on the package. Then, I greased the bottoms only of the glass jars and set them on a baking sheet. Next, I added brownie batter to each jar. I ended up with extra batter so the recipe could actually make more than 12 desserts.
I baked the brownies for about 20 minutes at 350°F . They were gooey when we ate them so if you like your brownies well done, you will want to bake them for longer.
Once the brownies were cool, I piped in store bought chocolate frosting.
I cut a bunch of Reese’s Peanut Butter Cups into small chunks…sorry I didn’t count how many but I think you need a little more than 1 peanut butter cup per jar.
Just put the peanut butter cup chunks on top of the chocolate frosting.
To make the peanut butter frosting, I mixed together 1 container of store bought vanilla frosting and 1 cup of peanut butter. Then, I mixed in 1 cup of powdered sugar. After that I added, 3 tablespoons of half-n-half and beat it until it was creamy.
I piped the peanut butter frosting on top of the peanut butter cups.
The last thing I did was stick 1/4 of a peanut butter cup into the peanut butter frosting. I stored them in the fridge until I was ready to serve.
These were seriously delicious but very rich. They were almost too much to eat in one sitting…not because of the size of the jars but because of how sweet they were!
1 brownie mix
~ water, eggs and oil that are called for on the box
Preheat oven to 350°F. Mix up the brownie batter according to the instructions on the box. Grease the bottoms only of 4 oz jelly jars (I used 12 but had extra batter). Put about 2 tbsp of brownie batter into each jar. I used my cookie dough scoop and just eyeballed it. Place the jars on a cookie sheet and bake for about 20 minutes for gooey brownies and longer for well done brownies.
1-16oz container of chocolate frosting
After the brownies have cooled, pipe chocolate frosting into each jar, over the brownies.
Peanut Butter Cup Layer:
About 18 Reese’s Peanut Butter Cups
Cut the peanut butter cups into chunks and place them on top of the chocolate frosting in the jars.
Peanut Butter Frosting:
1-16 oz container of vanilla frosting
1 cup peanut butter
1 cup powdered sugar
3 tbsp half-n-half
Mix together the vanilla frosting and peanut butter. Add the powdered sugar and mix well. Beat in 3 tbsp half-n-half until smooth and creamy. Pipe the peanut butter frosting over the peanut butter cups in the jars.
Top each frosting peak with 1/4 of a peanut butter cup and store in the fridge until ready to serve!
Your favorite pie in “mini me” size. So cute, so easy — and so delish!
All you need for this quick and easy version are some Pillsbury pie crusts, a few cups of your favorite pie filling, and an egg – and you’re ready to go! The sky’s the limit with how many ways you can customize these. So grab a muffin tin and give them a try!
Bath salts are a simple, yet lovely, homemade gift idea. You can buy all the ingredients at your local health food store or supermarket.
The ease with which these bath salts are made belies how wonderful they will make you feel. Bath salts have moisturizing, soothing properties, and they’ll leave you feeling completely pampered.
You can color the bath salts with a small amount of food coloring. I’d use yellow with the lemon essential oil (or have fun with your own coloring/scent combinations). For Christmas you can color the salts red or green (or try layering the two). If using food coloring, you’ll want to add just a few drops, mix, then add a bit more, if needed, to deepen the color(s).
Yield: 12 cups bath salts
1. Mix all of the ingredients in a large bowl until everything is well blended, then spoon into sterile jars or other gift containers.
2. Label the jars, and attach a note directing your recipient how to use the bath salts - Pour 1/2 cup under hot water while running the bath. The bath salts can also be dissolved in hot water for a soothing foot soak.
NUTELLA HOT CHOCOLATE
1 cup milk (I use skim)
2 1/2 Tbsp Nutella
1 Tbsp Cocoa
Tiny pinch of salt
In a small sauce pan over medium heat, whisk all ingredients together until well blended and hot.
Pour in a cup and top with homemade whipped cream and shaved chocolate.
HOMEMADE WHIPPED CREAM
1 cup Heavy Whipping Cream
2 Tbsp Sugar
1/2 tsp vanilla extract
Place a medium bowl and your beaters from your electric mixer in the freezer for 10 minutes (this helps the whipped cream stiffen faster).
Pour all ingredients into the chilled bowl and start to beat. Start off on low and gradually work your way up to high. It will be done when it is the consistency of ..well…whipped cream.
Don’t over beat.
Notes:The whipped cream makes several servings. The Nutella Hot Chocolate itself only serves one.
If you like apple pie, make this! I’m thinking I might be more of a fan of this apple crisp than apple pie, because with the pie yes you get a wonderfully buttery pie crust but with this you are basically getting a crumbly, brown sugary oatmeal cookie over the top of apple pie filling.Cookie or pie crust? I think I’ll go with cookie. Besides, there’s no 2 hour chill time for pie crust and no floury countertop mess from rolling out dough. Just a simple, fresh apple filled, oat covered crisp that is full of enticing flavors. And you’ll love the way the brown sugar and plenty of hot oven heat create that amazing carmel-like taste to coat the apples. Enjoy!
Preheat oven to 375 degrees. In a mixing bowl whisk together 1/2 cup flour, the oats, 1/2 cup brown sugar, the baking powder, 1/4 tsp cinnamon and 1/4 tsp salt for 30 seconds. Add diced butter and using clean fingertips, rub butter into dry mixture until it comes together into small crumbles. Transfer to refrigerator to chill while preparing filling.
In a small mixing bowl, whisk together melted butter and flour until well blended, then mix in water, lemon juice and vanilla bean paste. Stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, the nutmeg and pinch of salt. Pour butter mixture over apples and toss to evenly coat, then pour apple mixture into a buttered 8 by 8-inch baking dish and spread into an even layer. Remove topping from refrigerator and sprinkle into crumbles evenly over top of apples. Bake in preheated oven (I baked it in lower half of the oven to ensure the apples cooked through and so the top didn’t become too browned) until top is golden brown and apples are tender when pierced with a toothpick, about 35 minutes. Remove from oven and allow to rest 10 minutes before serving (I let mine cool longer than 10 since I was serving in glass cups so they weren’t all steamy). Serve warm with vanilla ice cream or sweetened whipped cream.
** Recipe Credit: Cooking Classy
Chewy yet fluffy, perfectly tender, beautifully golden brown pretzels that will have you savoring every last flavorful, salty little bite. Enjoy!
It starts out with some dough. (Recipe Below)
You must roll them thin.
Then dip them in some baking soda and water. That’s what really makes it into a pretzel. It gives it that chewy brown crust.
Sprinkle on some salt. The bigger the better. I had Kosher which worked marvelously.
Then the big secret is dipping them in butter at the end. Now you know they must be as good as I’m making them out to be.
Like seriously good. And if you want cinnamon sugar ones, just mix together a little cinnamon and sugar and dip the pretzels in in right after you dip them in the butter. If you want something to dip them in, I just used the extra dipping butter and mixed it with a handful of powdered sugar and a splash of milk to make a little icing. Waste not want not.
Auntie Anne’s Pretzels: Copycat Recipe
Makes 12 Adapted from Food Network
Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110º. If it’s too hot it will kill the yeast. You should be able to comfortably keep your finger in it. Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar. Add the flour about 1 cup at a time and the add the fine salt. Kneed for about 10 minutes with a stand mixer, or by hand. Put it in a greased bowl and cover with greased cling wrap. Let rise for 1 hour in a moist, warm place until doubled in size.
Preheat the oven to 450º. Punch down dough and divide into 12 lumps (I like to divide it in half, then divide each half into three, and then divide each remaining one in half again). Roll them all out as thin as you can (thin ropes about 32 - 36 inches long).
Combine the warm water and baking soda in a wide bowl. Form the dough into pretzel shapes, then dip in the baking soda water. Place on a greased baking sheet and sprinkle with coarse salt. Bake for about 7-11 minutes or until browned. Dip each in the melted butter while hot. Serve with cheese sauce.
For Garlic Cheese Sauce:
3 tablespoons butter
3 tablespoons flour
3 cloves minced garlic
1 cup milk
1/8 teaspoon smoked paprika
a pinch cayenne pepper
8 oz. cheddar cheese, shredded (Not pre-shredded. Do it yourself.)
In a saucepan, combine the butter, flour, and garlic over medium heat. Whisk until lightly browned. Whisk in the milk, paprika, and cayenne pepper and continue whisking until thickened. Add the cheese and whisk until melted. Can be reheated in the microwave.
NOTE: to make things easier, make the cheesecake and crust on one day and the mousse and ganache on the next day. Cheesecake lasts longer than mousse. Keep this cake refrigerated and will last up to 2-3 days but is best eaten the day it’s made.
Layer 1: Oreo Cookie Crust
Crush cookies in a food processor or in a ziploc bag with a rolling pin or mallet. In a bowl or food processor, pour melted butter on top of the crushed cookies and add the espresso powder (optional), and mix or pulse well. Place the oreo mixture at the bottom of a springform pan. Smooth out the mixture with the bottom of a measuring cup or glass. Wrap the bottom of the pan in a double layer of aluminum foil. Place the crust in the freezer while you make the cheesecake.
Layer 2: Tall & Creamy Cheesecake
Put a kettle or pot of water on to boil. Preheat the oven to 325 degrees Fahrenheit.
Working in a stand mixer (or large bowl with hand mixer), preferably fitted with a paddle attachment, beat the cream cheese at medium speed until it is soft for about 4 minutes. With the mixer running, add the sugar and salt, and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla extract. Add the eggs one by one, beating for a full minute after each addition to yield a well-aerated batter. Reduce the mixer speed to low, and stir in the heavy cream or sour cream.
Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter should fill only half of the pan. Put the roasting pan in the oven and pour the the boiling water into the roaster to come halfway up the sides of the springform pan. (I pour half of the boiling water before putting in the pan to reduce my chances of dripping water in the cheesecake.)
Bake the cheesecake for 1 hour and 15-30 minutes, at which point the top will be lightly browned and may have risen just a little above the rim of the pan. Turn off the oven’s heat, and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
After 1 hour, carefully pull the roast pan/springform pan setup out of the oven, lift the springform pan out of the roaster—be careful, there WILL be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.
When the cake is cool, cover the top lightly and chill the cake for at least 4 hours or overnight. Make the mousse once the cheesecake has cooled.
Layer 3: Mousse au chocolat / French Chocolate Mousse
Place the chocolate and butter in a heatproof bowl, and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a whisk until smooth. Add in the espresso powder. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar, and continue to beat. Gradually whisk in 1/4 cup sugar, and continue beating until stiff peaks form.
Beat heavy cream in a chilled bowl with chilled beaters until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks.
Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse but make sure you blend in the cream well. Place the mousse on top of the cooled cheesecake while still in the springform pan.
Cover the mousse cheesecake with foil, being careful to not let it touch the mousse. (If your springform is too small for this, just use less mousse in the cheesecake and instead eat them in ramekins while you prepare the ganache!) If making the ganache immediately, place mousse-covered cheesecake in the freezer as you make the ganache (the cheesecake should NOT be in the freezer for more than 30 minutes). If making the ganache later, place the cheesecake in the refrigerator for a few hours. Either way, the ganache must be cool before you can pour it on top of the cheesecake.
Top layer: Espresso Ganache
Heat the cream in a small sauce pan over medium heat. Heat it up just BEFORE it boils. Place the chocolate in the cream, and remove from heat. Stir the mixture until smooth. Stir in the espresso powder and rum or vanilla extract. Allow the ganache to cool for about 15 minutes before pouring the mixture on top of the mousse cheesecake.
Release the springform pan. With an offset spatula, smooth the ganache while starting at the center of the cake and working outward. (I did a “crumb” crust by placing a thin layer of the warm, not hot, ganache on top, allowed it to cool in the freezer for 30 minutes, then I poured more on the cheesecake after releasing the springfrom pan so that it could pour down the cake.) Don’t do exactly what I did, though. Just pour ganache on top once it has cooled. Keep in mind that the cold temperature of the cake will cause the ganache to firm up quickly, and you may have to pour more on top.
Save the rest of the ganache for decorations (if you whip the ganache when it’s cold, you can pipe a beautiful decoration) or save it for something else.
These make a really nice, rich pumpkin cupcake with a frosting that is creamy, without being too sweet. I think you will love them!
Pumpkin Spice Cupcakes
1 box Spice Cake Mix
1 15 oz. can pumpkin
1/4 cup water
1/2 teaspoon vanilla
Preheat oven to 350 °. Add ingredients into mixing bowl. Pour into prepared cups.
Bake 20-24 minutes or until toothpick comes out clean.
Let cupcakes cool and frost with cream cheese frosting.
Cream Cheese Frosting
1 8 oz. package cream cheese
1/2 cup butter, softened
3 cups powdered sugar
Cream together butter and cream cheese on slow speed in mixer. Gradually add powdered sugar and beat on high until peaks form. Frost cupcakes.
* Recipe Credit: Organized Island
With the cooler weather, I thought I would share this simple recipe for Slow Cooker Apple Cider I found on Organized Island. This is a super simple recipe, but is great for parties and cool evenings.
All you need are a few ingredients.
I used a crockpot, but you can also do this on the stove in a large pot.
Hot Apple Cider
2 quarts apple cider
1 orange, sliced
1 tablespoon brown sugar
1 teaspoon nutmeg
1/2 teaspoon ground cloves
2-3 cinnamon sticks
Combine all ingredients in a crockpot and simmer on low 3-4 hours. You can also make this on the stove and flavors start to combine in about an hour. Remove cinnamon sticks.
The best way to get a shiny super-smooth coating of chocolate ganache is to first give the cake an undercoat. Cool ganache; whip until spreadable. Cover cake, smoothing out bumps or imperfections; then pour warm ganache over cool layer. The excess that drips over the sides can be scraped up and used again.
Talk about melt in your mouth amazing and buttery and oh so sweet, sweet, heavenly goodness. And best of all, super easy to make….
Want to make some?
What You Need:
Heat up oil for a few minutes on medium heat.
While it is heating up, cut holes in the donuts with a cookie cutter or some other circular object (stars, hearts would be cute too!)
When one side is golden brown, flip with tongs. When that side is golden remove from oil and place on a paper towel lined pan or plate.
When the donuts have cooled enough to handle…using your fingers dip one side in the melted butter, let the excess drip off, dip in cinnamon and sugar mixture. Get it nice and coated. Flip over and repeat for the other side.
* Recipe Credit: A Litte Bit Funky
1. Coat a 9x5-inch loaf pan with baking spray. I used a canola spray.
2. Line the pan with a long piece of waxed paper. Make sure there is enough wax paper to hang over each end of the length of the pan. Press the paper to the sides of the pan allowing the oil to adhere the paper to the sides.
3. In a medium bowl, whip 1 ¼ cups of the heavy cream with an electric mixer until stiff peaks form. Set aside.
4. Melt chocolate – you can do this in the microwave at 30 second intervals, or over a double boiler. I used the microwave.
5. Stir peanut butter into the hot melted chocolate until the peanut butter has melted and the mixture is consistent. Let mixture cool slightly.
6. Gently fold together chocolate mixture and whipped cream. Pour into prepared pan.
7. Whip remaining heavy cream, gradually adding the ¼ cup sugar and vanilla. Beat until stiff peaks form.
8. Top chocolate layer with sweetened whipped cream. Spread evenly with an off-set spatula. Cover whipped cream with peanuts; gently press them into the whipped cream with your fingertips. Pick up the loaf pan and drop it once on the counter to settle the layers.
9. Wrap tightly in plastic. Freeze for 3 hours.
10. To remove the chocolate loaf from pan, use a dish towel soaked in hot water to warm the sides and bottom of the pan. Lift chocolate loaf out by gently tugging on the wax paper. Slice about 1 1/2 inch thick with a large chef’s knife, wiping the knife clean between slices.
* Recipe Credit: Sprinkle Bakes: Dessert Recipes
These bars are a bit more cookie than pumpkin pie filling. These are tall, thick bars, that in my opinion are best slightly chilled – or you could eat them warm out of the oven with ice cream, like a crumble. However your serve them, I’d definitely recommend trying them in the near future. Enjoy!
Preheat oven to 350 degrees.
In a mixing bowl, whisk together flour, oats, salt and baking soda for 30 seconds. Add in 1/2 cup granulated sugar and 1/2 cup brown sugar an mix until no clumps remain. Combine melted butter and vanilla and add to mixture, then stir with a spoon until evenly moistened. Gently press half of the mixture into a greased 8 by 8-inch baking dish (a 9 by 9-inch baking dish would be great to, just reduce the baking time slightly as needed) and bake in preheated oven 15 minutes.
Meanwhile in a mixing bowl, whisk together 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Add in egg, egg yolk and vanilla and stir until blended. Mix in pumpkin then milk. Pour mixture over baked cookie portion and return to oven to bake 15 minutes, then remove from oven and sprinkle remaining cookie crumb mixture over top while breaking the crumb into small bits. Transfer oven rack closer to the top-center (not directly beneath but a few levels below) and return to oven to bake about 20 - 25 minutes longer until golden on top and center only jiggles slightly.
Remove from oven and allow to cool 1 hour at room temperature, then transfer to refrigerator to cool 1 hour longer (or serve warm from the oven like a crumble with ice cream). Cut into squares and serve with sweetened whipped cream and a light dusting of cinnamon if desired.
* Recipe Source: Cooking Classy
A mug of hot chocolate is a great way to satisfy your after-dinner chocolate cravings. And cupping the warm mug between your hands on a cold day is simply heavenly. Nothing compares to the warm, thick creaminess that comes with each sip.
To make a perfect cup of hot chocolate, the chocolate must be chopped or shaved into small pieces. Otherwise, you’ll end up with chunks of unmelted chocolate in the bottom of your mug. That’s not necessarily a bad thing, but not quite what we’re going for here.
PERFECT HOT CHOCOLATE
1. In a small saucepan, mix the chocolate, cocoa powder and 1/2 cup of the milk over low heat. Stir continuously until the chocolate is completely melted.
2. Add the rest of the milk and the salt. Stir, then allow to heat the rest of the way through.
3. Stir in sugar to taste. Pour into a mug and top with marshmallows or whipped cream, if desired.
If you like dark chocolate, you probably don’t need to add any sugar, especially if you add whipped cream or marshmallows.
Use white chocolate (and no sugar) for a super-sweet and creamy treat.
Use a mix of chocolates: white and milk, milk and dark, the possibilities are endless!
Add some cinnamon, ginger and cayenne for a spicy kick.
Add some nutmeg for an extra punch of flavor.
* Recipe Credit: Food 52