Sunday, March 23, 2014

Best Carrot Cake Ever






Best Carrot Cake Ever

INGREDIENTS:
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
DIRECTIONS:
1.In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
2.Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
3.In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
4.Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Thursday, February 6, 2014

Red Velvet Cupcakes


Red Velvet Cupcakes

NGREDIENTS:
1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
2.In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
3.Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

Wednesday, August 14, 2013

Butterfinger Pie







Butterfinger Pie

Ingredients

    • 6 (2 1/8 ounce) butterfinger candy bars, crushed
    • 1 (8 ounce) packages cream cheese
    • 1 (12 ounce) cartons Cool Whip
    • 1 graham cracker crust



Directions

  1. Mix first three ingredients together.
  2. Put it in pie crust.
  3. Chill.

Wednesday, July 31, 2013

Brownie Pie



Brownie Pie Recipe
Ingredients
pre-made roll out or homemade pie crust
1/2 cup flour
1 stick butter, or 1/2 cup, melted
1/2 cup cocoa powder
3 eggs
1/2 cup white sugar
1/2 cup dark brown sugar
1/4 teaspoon salt
1 teaspoon vanilla
Topping
1/2 cup chopped pecans, roasted
1/3 cup chocolate chips (milk or dark chocolate)
pre-made jarred caramel sauce, warmed
Method
1. Preheat oven to 350 degrees. Roast chopped pecans in preheated oven for 5 -7 minutes, or until fragrant.
2. Combine sugars and melted butter in a large bowl. Whisk until well-incorporated. Add eggs, one at a time, until incorporated. Add cocoa powder and whisk until incorporated. Add flour and salt, whisk until incoportated. Add vanilla and whisk again.
3. Roll out pie crust in a pie plate. Trim and crimp edges. Pour brownie batter in pie crust. Bake at 350 degrees for about 30 minutes. Pie is done when toothpick is inserted into the middle of the pie and comes out clean.
4. Just as soon as the pie comes out of the oven, top with chocolate chips, pecans and caramel. Warm caramel first in the microwave before drizzling on top of pie.

Apple Beignets with Caramel Sauce



Apple Beignets
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
8 cups vegetable oil
4-8 apples, peeled, cored, and sliced
3 cups flour
3 teaspoons baking powder
1/2 teaspoon kosher salt
2 tablespoons butter, melted
2 large eggs, lightly beaten
2 cups sparkling apple cider, like Martinelli’s
1. Fill a medium sized paper bag with granulated sugar, cinnamon, and nutmeg. Set aside. Fill a large, heavy bottomed pot with oil and set over medium-high heat. While oil comes to 350-375 degrees (180 degrees celsius), prepare the apple slices and batter.
2. In a large bowl, whisk together flour, baking soda, and salt. Remove 3/4 cup of the mixture and place in a shallow dish such as a pie plate. Set aside. Make a well in the remaining flour mixture and pour eggs, butter, and cider into the well. Stir with a fork, slowly incorporating all the flour from the sides of the well.
3. Working with two slices of apple at a time, dredge them in the reserved flour mixture and tap off excess. Dip in batter and carefully lower into the hot oil. Use a slotted spoon, and cook the beignets for up to 2 minutes on each side. Remove from the oil when both sides are cooked and golden brown.
4. Place beignets on paper towels for a minute to cool slightly, then transfer, one at a time, and gently shake in the paper bag filled with sugar and spices. Serve with caramel sauce.

caramel sauce

Please read all these directions a couple times before starting, and get all your ingredients set out before hand. Kick all other family members out of the kitchen, and best of luck. Caramel is very simple, but it requires good timing. Remember, I burned my first batch, so you might want extra cream on hand in case that happens. Experience is the best teacher for this. Give yourself plenty of time, and don’t be discouraged if it isn’t perfect at first. Once I got the hang of it, I made an extra batch which came out as well as the one before it.
3/4 cup heavy cream (make sure it is heavy cream, or heavy whipping cream, not regular whipping cream)
1/2 teaspoon pure vanilla extract
1 cup (220g) granulated sugar
1/4 cup (65g) water
1 teaspoon butter
1. Measure out cream into a liquid measuring cup. Stir in vanilla and set aside within an easy reach of the stove.
2. Stir sugar and water in a medium pot with tall sides. Set over medium-high heat. As the sugar dissolves and begins to boil, you may swirl the pot to mix the boiling sugar water. DO NOT STIR WITH A SPOON. This will make the sugar crystalize.
3. As the sugar syrup boils, watch very carefully for the color to change. You are looking for a nice, warm amber color, about the shade of cinnamon sticks. Don’t let it get any darker. (Even if it doesn’t look burnt, it can taste burnt. If it starts to smoke, you’ve let it go too far.) On a side note, my candy thermometer did not reach far enough into the pot to get an accurate reading of the syrup, but with such a small amount of syrup, the temperature changes pretty quickly anyway. It’s best to watch it and wait for it to turn the right color.
4. As soon as it turns the proper amber color, pull the pot off the heat. Whisk in the butter, and then pour in the vanilla-cream mixture. It will now bubble violently. Whisk carefully but briskly. The caramel will start to solidify a bit., but keep whisking. Put the pot of caramel over low heat and whisk carefully for a minute or two until smooth. Pour into a heat proof jar, and allow to cool. Can be refrigerated for up to a week


Saturday, July 27, 2013

Better Than Sex Cake II


Better Than Sex Cake II

INGREDIENTS:
1 (18.25 ounce) package devil's food
cake mix
1/2 (14 ounce) can sweetened
condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered
toffee, chopped
1 (8 ounce) container frozen whipped
topping, thawed
DIRECTIONS:
1.Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2.In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3.Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Thursday, February 28, 2013

Black Magic Cake




Black Magic Cake

"Super spooky dark chocolate cake. Suitable for all your black magic get-togethers."
INGREDIENTS:
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
2.In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3.Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4.Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.