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

ultimate brownie cookies

Fudge Brownie CookiesIMG_6226

1/2 cup, 1 stick, unsalted butter

4 ounces unsweetened chocolate, broken in pieces

1 cup light brown sugar

2 tablespoons granulated sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cocoa powder

1 cup all purpose flour

1/2 cup milk chocolate chips

Melt butter and chocolate in microwave in 30 second increments, stirring well after each 30 seconds.

Measure both sugars in large bowl  When butter and chocolate mixture is melted, add to sugars in large bowl and mix well.  Add eggs, and mix well.  Continuing to stir, add vanilla.

Sift baking soda, salt, cocoa and flour right over sugar chocolate mixture and mix all ingredients together.  Stir in chocolate chips.

Spoon evenly onto baking sheets and bake at 350 degrees for 11-13 minutes depending on the size of your cookies.  Do not over bake.  Best enjoyed with milk.

enjoy xo

cocoa cookies

Cocoa Cookies

1 cup butter, room temperature

1 cup light brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups all purpose flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

Line two baking sheets with parchment paper.

Cream butter in mixing bowl until light.  Add both sugars, continuing to beat until fluffy.  Add eggs and extract, while still beating.

Measure flour, cocoa powder and baking soda into bowl.  Add flour mixture to butter/sugar mixture in mixing bowl and mix until combined, scraping down side of bowl as necessary.  Do not over beat.

Place even sized spoonfuls of dough mixture on parchment spacing evenly apart.

Bake at 350 degrees for 9 minutes.  Slide parchment off of pan and onto counter to allow cookies too cool.  Nope, you can not eat just one.

enjoy xo

 

sour cream pound cake with almond buttercream frosting

Sour Cream Pound Cake with Almond Buttercream Frosting

1 cup, 2 sticks butter, room temperature

3 cups granulated sugar

1 cup sour cream

3 cups flour

1/2 teaspoon baking soda

6 eggs, room temperature

1 teaspoon vanilla

Spray 2 loaf pans or one bundt pan with pan release.

Cream butter and sugar until light and fluffy.  Continue beating and add sour cream.

Measure flour and soda in bowl.  Crack eggs into separate bowl.

Scrape down sides of mixing bowl.  Add flour and eggs to butter/sugar mixture, alternating, while continuing to beat.  Add vanilla and beat for an additional 30 seconds.

Pour batter into pan(s).  Bake in 325 degree oven for 1 hour and 10-15 minutes or until inserted toothpick comes out clean.

Allow to cool before removing from pan(s).  Cool completely before frosting with Almond Buttercream Frosting.

Almond Buttercream Frosting

1/2 cup, 1 stick butter, room temperature

8 ounces, 1 brick, cream cheese, room temperature

1 box powdered sugar

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

Cream butter.  Continue beating and add sugar and extracts.  Beat until fluffy.

Frost top of pound cake(s) in wonderfully thick layer.

enjoy xo

 

glazed lemon poppyseed cake

Glazed Lemon Poppyseed Cake

(Admittedly, this is a ‘cheater’ cake.  But so easy, light and simple when you would like a quick lemony bite of sweet.)Lemon Poppyseed

4 eggs

1 moist yellow cake mix

1 small box instant lemon pudding

3/4 cup vegetable oil

3/4 cup water

2 tablespoons poppyseeds

Glaze

1 cup powdered sugar, without lumps

1 teaspoon lemon juice, give or take depending on how thick you would like your glaze

grated zest from one lemon

Spray large loaf pan or bundt pan with pan release.

Beat eggs in mixer bowl.  Add oil, water and poppyseeds and continue to beat.

Add pudding mix and then cake mix.

Beat at medium speed for one minute.  Pour cake batter into chosen baking pan.

Bake at 350 degrees 48 minutes or until cake springs back when touched.

Mix glaze ingredients until smooth.  Drizzle glaze in a back and forth pattern across top of cooled cake.

enjoy xo