Cake
1 cup butter, cubed at room temperature
2 cups granulated sugar
4 eggs
1 tablespoon vanilla
3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
Butter Glaze
⅓ cup butter
¾ cup granulated sugar
2 tablespoons water
2 teaspoons vanilla
INSTRUCTIONS
Preheat the oven to 325°F/165°C
Grease a 10" bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside.
Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.
Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.
When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.
Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
I actually like to make this cake a day in advance, finding it to be more moist and flavorful when it rests overnight.
(Source: http://cookiesandcups.com/kentucky-butter-cake/)
Friday, August 26, 2016
Samoa Dip
8 oz. cream cheese, softened
8 oz. thawed cool whip
½ cup powdered sugar
⅛ cup caramel sauce, I used caramel ice cream topping in the jar
½ cup toasted coconut
chocolate sauce for drizzle
caramel sauce for drizzle
In a large bowl, combine cream cheese, cool whip, powdered sugar and caramel sauce and beat until smooth.
Pour into a serving bowl, making sure there is enough space between dip and rim of bowl to save room for toppings.
Top with toasted coconut then drizzle with chocolate sauce and caramel sauce.
Serve with apple slices, graham crackers, or vanilla wafers.
(Source: http://www.chef-in-training.com/2015/02/samoa-dip/)
8 oz. thawed cool whip
½ cup powdered sugar
⅛ cup caramel sauce, I used caramel ice cream topping in the jar
½ cup toasted coconut
chocolate sauce for drizzle
caramel sauce for drizzle
In a large bowl, combine cream cheese, cool whip, powdered sugar and caramel sauce and beat until smooth.
Pour into a serving bowl, making sure there is enough space between dip and rim of bowl to save room for toppings.
Top with toasted coconut then drizzle with chocolate sauce and caramel sauce.
Serve with apple slices, graham crackers, or vanilla wafers.
(Source: http://www.chef-in-training.com/2015/02/samoa-dip/)
Friday, August 19, 2016
Soft & Chewy M&M Cookies
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
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1/4 cup instant vanilla pudding mix (not cook-and-serve, not sugar-free)
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
3/4 cup M&M'S, plus more for adding to dough mounds
1/2 cup semi-sweet chocolate chips, plus more for adding to dough mounds
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Add the flour, pudding mix (add it as a dry ingredient, do not actually make pudding; cook-and-serve and sugar-free are not recommended in this recipe), baking soda, salt, and beat on low speed until just combined, about 1 minute.
Add the M&M'S, chocolate chips, and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few M&M'S and chocolate chips on top of each mound of dough by taking M&Ms and chips from the underside as well as adding more as necessary for a nice pop of color.
Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 6 cookies per sheet) and bake for about 12 to 13 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. If you make your cookies smaller than mine, your baking time will be reduced.
(Source: http://www.averiecooks.com/2015/04/the-best-soft-and-chewy-mms-cookies.html)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
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1/4 cup instant vanilla pudding mix (not cook-and-serve, not sugar-free)
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
3/4 cup M&M'S, plus more for adding to dough mounds
1/2 cup semi-sweet chocolate chips, plus more for adding to dough mounds
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Add the flour, pudding mix (add it as a dry ingredient, do not actually make pudding; cook-and-serve and sugar-free are not recommended in this recipe), baking soda, salt, and beat on low speed until just combined, about 1 minute.
Add the M&M'S, chocolate chips, and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few M&M'S and chocolate chips on top of each mound of dough by taking M&Ms and chips from the underside as well as adding more as necessary for a nice pop of color.
Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 6 cookies per sheet) and bake for about 12 to 13 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. If you make your cookies smaller than mine, your baking time will be reduced.
(Source: http://www.averiecooks.com/2015/04/the-best-soft-and-chewy-mms-cookies.html)
Asiago Cheese Dip
16 ounces cream cheese, softened
⅓ cup half and half
1 teaspoon garlic powder
1 teaspoon garlic salt
1¼ cup shredded Asiago cheese, divided
1 cup cooked and chopped bacon, divided
Preheat oven to 350 degrees F.
In a medium mixing bowl, combine cream cheese, half and half, garlic powder and garlic salt. Mix well. Stir in 1 cup Asiago cheese and ¾ cup bacon.
Pour into an 8 inch cast iron skillet or and 8x8 baking dish.
Sprinkle remaining cheese and bacon on top and bake for 20 minutes at 350 degrees F.
Serve with toasted baguettes.
(Source: http://www.chef-in-training.com/2016/08/asiago-cheese-dip/)
⅓ cup half and half
1 teaspoon garlic powder
1 teaspoon garlic salt
1¼ cup shredded Asiago cheese, divided
1 cup cooked and chopped bacon, divided
Preheat oven to 350 degrees F.
In a medium mixing bowl, combine cream cheese, half and half, garlic powder and garlic salt. Mix well. Stir in 1 cup Asiago cheese and ¾ cup bacon.
Pour into an 8 inch cast iron skillet or and 8x8 baking dish.
Sprinkle remaining cheese and bacon on top and bake for 20 minutes at 350 degrees F.
Serve with toasted baguettes.
(Source: http://www.chef-in-training.com/2016/08/asiago-cheese-dip/)
Chocolate Sheet Cake
FOR THE CAKE:
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
FOR FROSTING:
1/2 cup Finely Chopped Pecans
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Note: I use an 18x13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
(source: http://thepioneerwoman.com/cooking/the_best_chocol/)
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
FOR FROSTING:
1/2 cup Finely Chopped Pecans
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Note: I use an 18x13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
(source: http://thepioneerwoman.com/cooking/the_best_chocol/)
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