lemon blueberry pound cake

 Lemon Blueberry CakeIMG_6853

1 cup butter, room temperature

1 3/4 cups granulated sugar

2 tablespoons fresh lemon zest

3 eggs

1/2 teaspoon vanilla extract

3/4 cup buttermilk (yes, you can cheat- 3/4 cup milk with 1 tablespoon white vinegar stirred in)

3 cups fresh blueberries, washed, drained and dried

2 1/2 cups flour

2 teaspoons baking powder

1 teaspoon salt

In mixing bowl, cream butter, sugar and lemon zest until light and fluffy.  Add eggs one at a time, continuing to beat.  Add vanilla.

In separate bowl, combine dry ingredients.  While mixing at low speed, add dry ingredients to butter mixture, alternating with buttermilk.  Lightly fold in blueberries.

Spray two loaf pans or one bundt pan with pan release.  Pour batter into pan(s), smoothing top lightly.  Bake in 350 degree oven for 55 minutes until set and peaked in center.

Lemon Glaze

1 tablespoon fresh lemon juice

1 tablespoon lemon zest

1 tablespoon milk

1/4 teaspoon vanilla

1-1 1/2 cups powdered sugar

In small bowl, mix together all gaze ingredients until smooth.  Allow cake(s) to cool before spreading top with glaze.

enjoy xo

 

 

amish breakfast casserole

Amish Breakfast CasseroleIMG_6847

1 pound (or more!) bacon, sliced and diced

1 medium red onion, chopped

6 eggs, slightly beaten

4 cups frozen hash browns, thawed

2 cups cheddar cheese, shredded

1 1/2 cups Swiss cheese, shredded

2 cups small curd cottage cheese

In a large skillet over medium heat, start cooking bacon.  When bacon about halfway to  crisp, add onion and allow to cook until onion is soft and bacon is crisp.  Drain on paper towel.

In large bowl, combine remaining ingredients.  Add bacon and onion mixture stirring until all ingredients are combined.

Spray 9 x 13 baking dish with pan release.  Spread casserole mixture in baking dish.  Bake uncovered in 350 degree oven for 40 minutes.  Allow to cool for 10 minutes before cutting or serving.  Can be baked day ahead and refrigerated over night.  Reheat in 325 degree oven for 30 minutes.

enjoy xo

peanut butter oatmeal cookies

Peanut Butter Oatmeal CookiesIMG_6726

3 eggs, room temperature

1 cup granulated sugar

1 cup light brown sugar

1 1/4 cup peanut butter, chunky or smooth

1/2 cup butter, room temperature

1 teaspoon vanilla

4 1/2 cups oatmeal

1 1/2 cups chocolate chips, milk or semisweet or a combination

2 teaspoons baking soda

(Yes, you read correctly.  NO flour!)

In mixing bowl, beat eggs.  Add sugars, peanut butter, butter and vanilla.  Mix until smooth.

Measure oatmeal, chocolate chips and baking soda into bowl.  Add to egg/butter mixture and mix lightly until combined.

Spray baking sheets with pan release.  Drop batter by even spoonfuls onto baking sheets and bake at 350 degrees for approximately 16 minutes or until cookies begin to brown around the edges.  Do not over bake.  Allow to cool slightly before removing from baking sheets.

enjoy xo

 

sunday chocolate cake

Sunday Chocolate Cake

Cake:

2 cups granulated sugar

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

2 eggs

1 1/2 cup milk

1 tablespoon white vinegar

2 teaspoons vanilla

1 cup butter

1/4 cup cocoa powder

Spray 9 x 13 baking pan with pan release.

In large sized bowl, mix together sugar, flour, salt and baking soda and set aside.

In another bowl, whisk eggs.  Whisk into eggs, milk, vinegar and vanilla and set aside.

In large saucepan, melt butter with cocoa powder whisking until completely melted and smooth.  Pour hot chocolate/butter mixture over flour mixture and blend with spatula.  Pour liquid ingredients over chocolate/flour mixture and stir well until batter is smooth and there are no lumps.

Pour batter into baking pan and bake at 400 degrees for 20-25 minutes or until center of cake is set.

Prepare icing while cake is baking.  You will want icing prepared as cake comes out of oven.

Icing:

1/2 cup butter

1/4 cup cocoa powder

1/4 cup plus 2 tablespoons milk

4 cups powdered sugar

2 teaspoons vanilla

In same saucepan as used for cake, melt butter over medium heat.  Add cocoa powder and milk to melted butter stirring constantly until mixture just begins to boil.  Remove from heat and whisk in powdered sugar and vanilla until there are no lumps.

Pour icing over hot cake in pan, smoothing over top.

Allow cake to cool completely before cutting.  Not just for Sundays!

enjoy xo

german chocolate cake

German Chocolate CakeIMG_6716

Cake:

2 cups granulated sugar

1 3/4 cups flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs, room temperature

1 cup buttermilk

1/2 cup vegetable or canola oil

2 teaspoons vanilla extract

1 cup boiling water

Coconut Pecan Frosting:

1/2 cup light brown sugar

1/2 granulated sugar

1/2 cup butter

3 egg yolks

3/4 cup evaporated milk

1 tablespoon vanilla extract

1 cup lightly chopped pecans

1 cup shredded sweetened coconut flakes

Chocolate Frosting:

1/2 cup butter, melted

2/3 cup unsweetened cocoa powder

3 cups powdered sugar

1/3 cup evaporated milk

1 teaspoon vanilla extract

Bake cakes first- In medium size bowl, measure sugar, flour, cocoa, baking powder, baking soda and salt.  In mixing bowl, begin mixing eggs, buttermilk, oil and vanilla.  When egg mixture is combined, add dry ingredients.  Then add boiling water to cake mixture, scraping sides of mixing bowl as necessary.  Beat for a minute until combined.  Batter will be very thin.

Spray two 8 or 9 inch cake pans with pan release.  Pour cake mixture into pans and bake at 375 degrees for 25-30 minutes or until inserted toothpick comes out cleanly.  Allow cakes to cool in pans for 5 minutes and then invert onto rack or onto parchment on counter top.  Allow to cool completely before assembling cake.

While cakes are baking, prepare coconut frosting- Measure brown sugar, granulated sugar, butter, egg yolks and evaporated milk into medium size saucepan.  Begin to cook over medium heat stirring constantly until mixture begins to boil and thicken. Remove from heat and stir in vanilla, pecans and coconut.  Allow to cool completely.

While coconut frosting and cakes are cooling, make chocolate frosting- Place melted butter in mixing bowl and begin to beat.  Add cocoa powder.  Add powdered sugar and evaporated milk alternately beating after each addition until desired consistency is met. Add vanilla and mix in completely.

Too assemble cake- Place one chocolate cake on serving plate or stand.  Spread thin layer of chocolate frosting on top of cake layer. Cover top evenly with 1/3 of coconut frosting leaving about 1/2 inch between filling and edge of cake.

Place second cake round on top of first.  Spread entire cake with chocolate frosting making sure sides are smooth.  Spoon remaining coconut frosting on top of cake.  Voila!

enjoy xo

 

chocolate crinkle cookies

Chocolate Crinkle Cookies

1/2 cup vegetable oil

4 oz unsweetened chocolate, melted and slightly cooled

2 cups granulated sugar

2 teaspoons vanilla

4 eggs, room temperature

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup powdered sugar

In large bowl, mix oil, chocolate, sugar and vanilla.  Stir in eggs, one at a time.  Stir in flour, baking powder and salt until fully incorporated.  Cover with film and refrigerate for at least three hours or until chilled through.

Spray baking sheet with pan release.  Roll dough into 1/2 inch balls, roll in powdered sugar to coat.  Place on baking sheet about 2 inches apart.

Bake 10-12 minutes or until edges are firming to touch.  Allow to cool on baking sheet for only a minute before removing.

enjoy xo

 

 

soft and chewy peanut butter cookies

Soft and Chewy Peanut Butter Cookies

1 cup butter, room temperature

1 cup granulated sugar

1 cup light brown sugar

1 cup creamy peanut butter

2 eggs, room temperature

1 teaspoon vanilla

2 1/2 cups flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

Beat butter in mixing bowl until light and fluffy.  Add both sugars and continue to beat until creamy.  Add eggs and vanilla while still beating.

While beating butter/sugar mixture, in separate bowl, stir together remaining dry ingredients.   Add flour mixture to butter mixture in mixing bowl and beat just until flour mixture is incorporated.

Cover mixing bowl with plastic wrap and refrigerate for at least an hour.

When batter is cooled, shape into 1 1/2 inch balls and place 2 inches apart on an ungreased baking sheet.  Dipping fork into sugar first, press a crisscross pattern into each cookie.  Bake at 300 degrees for 25 minutes.  Allow baked cookies to cool on pan for a couple of minutes before removing.

Have cold milk ready.

enjoy xo