Heather's Almond Pound Cake

1 1/2 c. softened butter

3 c. cake flour

3 c. sugar

1 c. milk

1 tsp vanilla

5 eggs, room temperature

2-4 tsp. almond flavoring

1/2 tsp. baking powder

1/2 tsp. salt

Cream butter.  Add sugar and cream for ten minutes. Add eggs one at a time.  Add flour a little at a time.  Add milk, vanilla, almond flavoring, baking powder and salt. Pour into a greased and floured bundt pan or bread pans. Put into a cold oven and set temperature to 325.  Bake for one hour 15 minutes or until tooth pick inserted comes out clean.  Try this with strawberry shortcake, or for a variation sure with mango puree, lime zest and whipped cream.  Fancy and yummy!

Salted Caramel Cake

I think I have found the world's best cake.  If you love caramel, (and even if you don't you will after this cake) this is a caramel-lover's dream.  I got the recipe from my friend Shellie and made it for a birthday party so you don't need to do the fancy roses.  It will still be the best cake you've ever had. Seriously.  Don't let the long instructions fool you. It is quite simple to make this but you'll need some time to allow the frosting to cool completely and the cakes to freeze. Make sure not to over mix your cake.  

Cake:

9 tablespoons salted butter, cold, plus more for the pans

3 1/4 cups plus 2 tablespoons sugar

2 tablespoons plus 3/4 teaspoon vanilla extract

12 tablespoons salted butter, melted

8 eggs yolks

4 eggs

3 3/4 cups cake flour, plus more for the pans.  If you don't have cake flour just google how to make it.  It's really easy and makes a huge difference.

2 teaspoons salt

1 tablespoon plus 1 1/2 teaspoons baking powder

3/4 cup buttermilk (don't buy it, just make your own.  Google it)

1 cup plus 2 tablespoons heavy cream

1.  Preheat oven to 325 F.  Butter and flour three 9-inch cake pans, put a parchment round in the bottom of each pan, and butter and flour the rounds.  I just put butter and flour like normal then cut a circle of parchment paper in the bottom and sprayed it with PAM.

2.  In the bowl of an electric stand mixer fitted with the paddle attachment, on medium-high speed, beat the cold butter until very light, about 5 minutes. Scrape the bowl down several times while beating, and gradually add the sugar.  

3.  Add the vanilla and continue beating for 5 more minutes, scraping the bowl down again.  The mixture will be very coarse and grainy.

4.  Turn the speed to low and add the melted butter, egg yolks, and eggs, beating until they are fully combined.  Turn off the mixer.

5.  In a large mixing bowl, sift together the flour, salt and baking powder.

6.  In a medium mixing bowl, whisk together the buttermilk and cream and then turn on the mixer again to the lowest speed.  Add half the flour mixture, and then half the buttermilk mixture, and then the remaining flour, and then the remaining buttermilk. Scrape down the bowl as necessary, but MAKE SURE NOT TO OVERMIX THE BATTER, or the cake will be tough.

7.  Pour the batter into the 3 pre-prepared pans, dividing it equally, and bang each pan on a sturdy surface to release the air bubbles. Put the pans in the oven and bake them for 25-30 minutes, until they are brown on top and a toothpick or knife comes out clean. Don't over bake them.

8.   Cool the cakes for 10 minutes, then run the dull edge of a knife around the perimeter of the pans and invert them onto a cold baking sheet or rack. Note:  These cakes may be frozen for up to 3 months at this point.

9.  When you are ready to ice and assemble the main cake, slice each individual one horizontally in half for a total of 6 layers.  Your life will be so much easier if you cut and frost these cakes when they are frozen. Don't worry about being perfect in cutting them because you can always add more  frosting to even them out and believe me, no one will complain about that.

Caramel Icing AKA the best thing I've ever eaten

4 1/2 sticks (36 tablespoons) salted butter

1 cup plus 2 tablespoons half-and-half (try fat-free half and half or just use the left over cream from the cake and add some milk.)

4 1/2 cups light brown sugar, firmly packed

2 1/4 cups powdered sugar, firmly packed (you will need more than what the recipe calls for)

4 tablespoons vanilla extract

2 1/4 teaspoons salt

1.  In a large, heavy saucepan over medium heat, melt the butter.  When the butter is fully melted stir in the half-and-half and then the brown sugar.

2.  Turn the heat to high and bring the mixture to a boil.  Reduce the heat and simmer for about 8 minutes, until the sugar is melted and the caramel mixture is smooth.

3.  Remove from the heat and let it cool to room temperature.  I actually stick it in the freezer to cool for about 30-45 minutes, because otherwise it could take all day long.

4.  When it's cool transfer the caramel mixture to the bowl of an electric stand mixer fitted with the paddle attachment and, on medium speed, beat in the powdered sugar, vanilla and salt.  The recipe calls for 2 1/4 cups of powdered sugar, but I actually put in a lot more.  After 2 1/4 cups, the icing looked like soup and something I couldn't frosting a cake with.  It will harden, but I think you'll need more than 2 1/4 cups.  I added the whole 2 pound bag of powdered sugar.  Because it hardens, the frosting can be a lot runnier than you are used to for frosting. Just add some until you think it looks a little runnier than a normal frosting.

5.  Ice the cake layers with about 1 cup of icing each, stacking them as you go.  Frosting the sides and top.  Again, it will be a lot easier to do this if your cake is frozen. Enjoy!

Source:  Alex Hitz from House Beautiful

Snickerdoodles

Faith doesn't like chocolate chip cookies.  I didn't know that was possible.  Anyway, we make a lot of snickerdoodles around here because we have picky cookie eaters.  I love this recipe because there is no shortening.  

2 1/2 cups flour plus 2 teaspoons

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 sticks of butter at room temperature

1 1/2 cups sugar

1/2 teaspoon vanilla extract

2 eggs

For the coating:

1/4 cup sugar

1 1/2 tablespoons cinnamon

In a large bowl, using a handheld mixer on medium speed beat the butter, sugar and vanilla together until light and fluffy, 3 to 4 minutes. (Or use a stand mixer.)Reduce to low and add the eggs one at a time, beating well after each addition.   Scrape the sides and bottom of the bowl then add the flour dry ingredients that you have already  stirred together.  Add in three parts.  Here the recipe says to refrigerate the dough, but I never do.  I just add flour a teaspoon at a time until it isn't quite so sticky.  I think the extra four makes for a better cookie anyway.  Mix together cinnamon and sugar coating.  Preheat your oven to 400 F.  Shape heaping tablespoons of cookie dough into balls. Roll it in the cinnamon-sugar and bake on a baking sheet for 8-10 minutes.

Source: Inspiredtaste.net

Our Favorite Sugar Cookies

We are all agreed over here that these are our favorite sugar cookies.  

1 1/2 c. softened butter
3 c. white sugar
4 eggs
2 tsp. vanilla
5 c. flour
2 tsp baking powder
1 tsp. salt

Cream together butter and sugar.  Add eggs and vanilla.  Mix in flour, baking powder and salt.  Refrigerate at least an hour before you want to roll them out, or overnight.  Roll out to 1/2 inch thick.  Cut into shapes and bake for 6-8 minutes at 350 degrees. Don't over cook!  These are the best.

Sue's Pumpkin Cake

4 eggs
1 2/3 c. sugar
1 c. oil
1 (16 oz) can of pumpkin
2 c. flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1/4 tsp. ginger
1/4 tsp. cloves

Beat eggs, sugar, oil and pumpkin until light and fluffy.  Combine dry ingredients and add to pumpkin mixture.  Beat well. Pour batter into 9 x 13 pan and bake at 350 degrees for 45 minutes or until toothpick inserted in the middle comes out clean. You can bake as cupcakes as well.  Cool completely and frost with cream cheese frosting.

Cream Cheese Frosting
1/2 c. butter softened
1/2 c. softened cream cheese
1 tsp. vanilla
2 cups powdered sugar

Beat butter, cream cheese and vanilla.  Add the sugar and beat until smooth.

Soft Iced Sugar Cookies

This is my first time using a very fancy portable photo studio that Doug bought me for photographing my food for this blog.  Doesn't this look so professional?  We love these cookies and everyone wants the recipe, so here it is. Enjoy!

1 1/4 c. sugar

1 c. butter

1 egg

1 tsp. vanilla

3 T. milk

1 1/2 tsp. baking powder

2 3/4-3 c. flour, start with 2 3/4 c. and you can add a little more if you think it needs it

1/2 tsp. salt

Preheat oven to 325 degrees.  Cream butter and sugar; add egg, vanilla, and milk.  Add baking powder, flour, and salt.  Drop 1 teaspoon dough on cookie sheet (that's what the recipe says, but I never make a cookie with just one teaspoon of dough, what's the point?); press top of cookie with glass, dipped in sugar, once or twice depending on amount of sugar you want on cookie.  I don't use a lot since I put icing on them.  Bake at 325 for 10 minutes.  Do not over bake them!  They might not look done, but if you bake them until golden brown they won't be soft.  

Icing

4 cups of powdered sugar

1/2 cup of butter

1 tsp. vanilla

4 T. milk

Add more milk if you need to get the right consistency as you beat with an electric mixer.  Costco vanilla is always the best.

My favorite vanilla Cupcakes

I found these on a blog claiming to be the best, and I agree. They are some of the best basic vanilla cupcakes out there.  Very moist, very yummy.

Perfect Yellow Cupcakes
Makes 12
1 1/2 cups all purpose flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 stick of butter at room temperature (8 Tablespoons)
1/2 cup sour cream
2 large eggs at room temperature
2 tsp vanilla extract

Preheat oven to 350 degrees.  Line cupcake pan with liners or spray with cooking spray.  Combine all dry ingredients.  Add butter, sour cream, eggs and vanilla. Beat with electric mixer for about 30 seconds on medium speed until smooth and shiny.  Divide batter in cupcake pan. Bake for about 20 minutes, but check on them.  Let them cool. Enjoy!!

Nieman Marcus Cake

I'm kind of a chocolate fan.  I don't really love dessert unless it has chocolate in it, on it, whatever.  But this cake is different.  It has no chocolate, but is so good, it's really quite life changing.  I can't rave about this cake enough.

Ingredients:

• for the cake layer:
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 4 extra-large eggs, at room temperature
• 2/3 cup sour cream, at room temperature
• 1 teaspoons pure vanilla extract
• 1 lemon, zested
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 3/4 teaspoon kosher salt
• 3/4 teaspoon baking soda
• for the topping:
• 1 8 oz softened cream cheese
• 3 + 3/4 cup powder sugar (1 box)
• 2 eggs well beaten

Directions:

1. Preheat oven to 350 F. Grease a 9 by 13 inch baking pan.
2. To make the cake layer from scratch, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 1 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour the batter evenly into the prepared baking pan.
3. Mix the ingredients for the topping and spread evenly on top of the batter.
4. Bake for about 30 -35 mins and let the cake cool before removing it from the pan.

Source:  My Kitchen in the Rockies

Chocolate Fudge Cookies

1 pkg DH dk chocolate fudge cake mix
2 Lg eggs
1/2 c butter melted
1/4 c firmly packed brown sugar
1 tsp vanilla
1 c semi sweet chocolate chips
1/2 c chopped pecans or walnuts
Preheat oven to 350
Stir together first 5 ingredients till thoroughly blended, add chips and nuts, stir.
Drop by tsp on ungreased cookie sheet. Bake 12 min for chewy, 14 for crispy cookies. Munch and enjoy!

Ashlie's Chocolate Chip Cake

I am reposting this for Valentine's Day. Enjoy!

1 Devil's Food cake mix
1 small box of chocolate pudding
1 c. water
1 c. sour cream
4 eggs
1 c. chocolate chips

Bake in 2 round pans or a bundt pan at 350 for about 35 min or until tooth pick inserted comes clean.
For frosting:
1 cup sugar
1/3 c. milk
1 stick of butter

pinch of salt
6 oz chocolate chips

1 tsp. vanilla

In a saucepan combine sugar, milk, salt and butter and bring to a boil. Cook 2 minutes. Remove from heat and stir in chocolate chips and vanilla. When melted, pour over the cake.

Chewy Chocolate Chip Cookies

I am in pursuit of THE best chocolate chip cookie out there. I've made a lot of cookies lately and this is definitely one I would make again and again.

Ingredients:

3/4 c. unsalted butter, softened

3/4 c. brown sugar

1/4 c. granulated sugar

1 egg

2 tsp. vanilla extract

2 c. all purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

1 c. bittersweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F.

2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)

5. Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Makes approximately 3 dozen. Try not to eat them all.

Source: kelseysappleaday.blogspot.com

Food Nanny's Chocolate Chip Cookies

I have another recipe I love, but it calls for shortening, so I love that I can use butter with this recipe and they turn out wonderful every time.

1 cup butter at room temperature

1 cup sugar

1 cup firmly packed brown sugar

1 tsp. vanilla

2 eggs

3 cups of flour

1 tsp. baking soda

1 tsp. salt

1 1/2 cups chocolate chips

Preheat oven to 350 degrees. Beat butter, sugar, and brown sugar until light and fluffy with electric mixer. Add vanilla and eggs and beat another minute. Sift the flour baking soda, and salt together. Add to the butter mixture until well combined. Stir in chocolate chips. Spoon onto cookie sheet and bake 8-10 minutes. Do not overbake. They freeze well.

Strawberry Shortcake with Almond Glaze

Another great recipe from here. I just made it for a birthday cake and it was sooooooo yummy.

1 yellow cake mix

1 cup sour cream

4 eggs

1 small vanilla pudding mix

1/2 cup oil

1/2 cup water

2 tsp almond extract

Mix all the above ingredients together for a few minutes until well combined. Pour the batter into 2 round cake pans. I used 9" and it was perfect. Bake in a preheated 350 degree oven for 25 minutes or until done. Let cool for a few minutes and then gently remove from pans.

Almond Glaze

4 cups powdered sugar

1 stick of butter, melted

4 tsp almond extract

6-7 Tb milk, or enough to make the consistency like a glaze.

Mix the glaze ingredients together while the cake bakes. Once the cakes are out of their pans, prick the cake with a large fork or the back of a wooden spoon. . Spoon the glaze over the two round cakes letting it sink in. It works better if your cake is still a little warm so the glaze will soak in. Save about 1/3 or so of the glaze and set aside.

1 pint whipping cream

powdered sugar to sweeten

1-2 pounds of fresh strawberries, sliced

Whip cream with 2 Tb powdered sugar, using a mixer. Wash dry and slice the starwberries and set aside.

Assembly:

Place one of the glazed cake rounds on a cake stand or large plate. Top with freshly whipped cream and a layer of strawberry slices. Follow with the second cake, more whipped cream and arrange more fresh sliced strawberries on top in a pretty pattern. Next drizzle the more of the almond glaze over the top and down the sides. Store in fridge until ready to serve. Enjoy!

Hostess Chocolate Cupcakes

These cupcakes take me back to my childhood days when I could eat as many as I wanted since my dad worked for Hostess. They are the real deal, with cream filling and everything.

The Cupcake:

You can use any chocolate cake recipe you like. This is the one I used:

-2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup HERSHEY'S Cocoa
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water

1. Heat oven to 350°F. Line cupcake pans with paper liners.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be really thin). Fill cups about 3/4 full with batter to get bigger cupcakes.

3. Bake 22 to 25 minutes. Cool completely. (Makes 24 cupcakes.)

The Cream Filling:

- 2 large egg whites
- 1/2 cup sugar
- 1/4 cup light corn syrup
- 2 tablespoons water
- 1 1/2 teaspoons pure vanilla extract

While waiting for cupcakes to cool, combine filling ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Reserve 1/2 cup of the filling to use for piping the swirls on top of the cupcakes at the end. Once cupcakes are cool, prepare a piping bag with a 1/4" tip, and fill bag with the vanilla filling. Squeeze filling into middle of cupcakes.

The Chocolate Ganache:

6 ounces semisweet chocolate, chopped (you could even use milk chocolate if you like it sweeter.)
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract

Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid. Use a spoon to put some on top of the cupcake, then smooth with a knife.

Prepare another piping bag with a small tip. Fill with the reserved 1/2 cup of cream filling. Pipe swirls across the top of the cupcakes. Allow chocolate ganache to set before storing.I stored them in the fridge. Enjoy!

McDonald's Sugar Cookies

OK, I have a confession. My kids eat at McDonald's a lot. It is down the street and we sure take advantage of how close it is. Spencer loves the sugar cookies there and we found a recipe that is pretty close. If you'd like them a little sweeter, roll them in sugar before you bake them. We love these because you don't have to go through all the work of rolling them out. Enjoy!

2 1/2 cups all-purpose flour

1 cup sugar

1 teaspoon vanilla

1 large egg

2 tablespoons milk

3/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup butter or 1/2 cup margarine

1/2 cup Crisco

1. Preheat oven to 350°F. Sift dry ingredients, all except sugar, together. Cream margarine, shortening and sugar until light and fluffy. Add egg and vanilla. Beat in dry ingredients until smooth. Blend in milk. Drop by tablespoon about 3 inches apart onto a greased cookie sheet. Bake 10-12 minutes or until lightly browned. Don't kid yourself, just double it. This doesn't make nearly enough.

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Stacy's Chocolate Cake

Prepare as directed:

1 pkg. german chocolate cake mix

pour into well greased/floured bundt pan

Beat until fluffy:

8 oz. cream cheese

1 TBS corn starch

Add:

14 oz. can sweetened condensed milk

mix then add 1 egg and 1 tsp. vanilla. Mix and pour over cake mix in bundt pan. Bake at 350 degrees for 50 minutes. Let it cool for 10 minutes before turning it over.

Glaze:

4 squares baking chocolate

4 TBS butter

2 tsp. vanilla

Powdered sugar (enough to bring to glaze consistency)

Heat chocolate and butter. Add vanilla and then powdered sugar. Pour over the top of cake and let it drizzle down.

Chocolate Roll-out Cookies

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/4 teaspoons baking powder
• 1/8 teaspoon salt
• 3/4 cup butter, softened
• 1 1/4 cups white sugar
• 1 egg
• 1. Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
  2. Preheat the oven to 375 degrees F. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. You might need to make it thicker. These cookies are super yummy, but crumble easily unless you roll them out thick enough. If you don't want the white flour on your chocolate cookies, you could sprinkle cocoa instead. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour or cocoa to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Again, make sure they are rolled out thick enough and you can even use parchment paper on your cookie sheet so they won't crumble. Well worth it to make, though.

Chocolate Peanut Butter Cupcakes

The Cupcakes

2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
2 eggs

Preheat oven to 350 degrees.

1. Measure out everything but the eggs directly into your mixer bowl.
2. Mix on low speed just until incorporated.
3. Beat on high speed for 2 minutes.
4. Add eggs, beat on high speed again for 2 minutes.

Measure out into cupcake pan lined with cupcake papers. A 2″ ice cream scoop works great for this. Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.

Stephanie's Frosting

Mix one stick of softened butter and about 3/4 C. chunky peanut butter. Then add a tsp. of vanilla and about 4 C. powdered sugar plus a couple tablespoons of milk to get the right consistency.