Archives for December 2016

Famous Brick Street Chocolate Cake

December 28, 2016 By Holly 12 Comments

This is my number one favorite chocolate cake recipe! I just made it for myself for my birthday yesterday. I would seriously cry if I ever lost this recipe, but now that I’ve posted it on here, I never have to worry about that. It’s really easy, super moist and very chocolatey, with a chocolate ganache icing.

Sorry about the bad pictures of this, it really is a pretty cake, but I didn’t take pictures until we had already eaten half of it and used a plastic knife to cut it.

If you don’t have buttermilk on hand, then just add 2 teaspoons of white vinegar to regular milk and let it sit for a few mins before adding it to the mix.

Famous Brick Street Chocolate Cake

Prep time

20 mins

Cook time

60 mins

Total time

1 hour 20 mins

Author: Holly

Recipe type: dessert

Serves: 12

Ingredients

Cake:
2 cups sugar
1 cup soft butter
1½ teaspoons vanilla
3 eggs
2½ cups of flour (cake flour preferred)
1 cup dutch cocoa powder
2 teaspoons baking soda
½ teaspoon salt
½ cup chocolate pudding (small box)
2¼ cups buttermilk
1 cup chocolate chips
Icing:
9 oz semi sweet chips
1 cup heavy cream

Instructions

Preheat oven to 350 degrees convection or 325 regular. Grease and flour bundt or tube pan.
Mix sugar, butter and vanilla together, then add in eggs. Mix in flour, cocoa, soda, salt, pudding and buttermilk. If you don't have buttermilk, add 2 teaspoons of white vinegar to regular milk and use that instead. Once mixed well, add chocolate chips and stir.
Pour into greased and floured pan. Bake for 55-65 mins or until toothpick comes out clean. Cool completely before icing.
To make the icing, put chocolate chips in medium size bowl, put cream in small sauce pan,
heat cream over medium heat, just until it starts to boil. Pour cream over chocolate chips
stir until it turns dark and creamy. Drizzle over cake.

Old Fashioned Sour Cream Drop Sugar Cookies

December 20, 2016 By Katie 22 Comments

Old Fashioned Sour Cream Drop Sugar Cookies

My sister & I celebrated Christmas early this year so we did our Christmas cookie baking last week. My sister whipped up these cookies & I love them because they really do remind me of old fashioned sugar cookies. They are easy to make because you just drop the dough onto the cookie sheet. You can roll or sprinkle the tops of the cookies with sprinkles if you want. We did red & green for Christmas.

These cookies are super moist & have that old fashioned sugar cookie taste like my Grandma’s recipe for sugar cookies only without the shortening. Huge plus because I mainly bake with butter now.

Tip: The dough is a little sticky, you can refrigerate it for 20-30 min. if you want it to be easier to work with.

Old Fashioned Sour Cream Drop Cookies

Prep time

12 mins

Cook time

10 mins

Total time

22 mins

Recipe type: Dessert

Serves: 3-4 dozen

Ingredients

3 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
1½ cup sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla
sprinkles (optional)

Instructions

Preheat oven to 375 degrees F. Grease cookie sheets or line with non stick baking mats.
Mix flour, baking powder, baking soda, and salt together, set aside.
With an electric mixer cream butter, sugar, and egg together.
Slowly mix in sour cream and vanilla.
Gradually mix in flour mixture.
Drop battery by tablespoons full onto prepared cookie sheets. Top with sprinkles (optional)
Bake 10-12 min. or until turning slight golden brown.

Cinnamon & Sugar Pie Crust Cookie Strips

December 7, 2016 By Katie 12 Comments

Cinnamon & Sugar Pie Crust Cookie Strips

Ingredients

1 cup all purpose flour
⅓ cup vegetable oil
2-3 Tablespoon cold water
½ teaspoon salt
-Topping-
½ teaspoon cinnamon
3 Tablespoons sugar

Instructions

Preheat oven to 400 F. degrees.
Mix all ingredients together in bowl. Start with 2 Tablespoons of water, if it needs it add 1 more Tablespoon. Dough will look a little dry (see photo above).
Take the dough, form it into a ball with your hands.
Take 2 pieces of waxed paper about 18" long and place the dough ball in between. Use a rolling pin to flatten the dough. I rolled mine to almost ⅛" thick. Whatever you prefer. You can roll it into a rectangle or whatever shape you want.
Cut the dough into strips.
Place on greased cookie sheet.
Sprinkle with cinnamon & sugar.
Bake 14-16 min. or until the edges are just starting to turn golden.
Let cool completely.

Flaky pie crust cookies. This recipe goes back to my Grandma possibly my Great Grandma. Whenever a pie was made there would usually be some scraps of dough left & instead of throwing them away she would sprinkle them with cinnamon & sugar and bake them. My Grandma used to make them for my Mom when she was a kid & my Mom did the same with me as a kid. I was always so sad if their were no scraps left because I love pie crust cookies.

Cinnamon & Sugar Pie Crust Cookie Strips

I love this oil based pie crust recipe, it’s a no fail pie crust recipe. Tried & true. I think my Grandma might have gotten it from a Betty Crocker Cookbook. After you mix the ingredients together it might seem a little dry but once you make it into a ball it will stick together (see photos above). I always roll out my pie crust dough in between 2 piece of waxed paper so it doesn’t stick to the rolling pin.

Cinnamon & Sugar Pie Crust Cookie Strips

Once your done rolling out the dough peel back one piece of waxed paper then place it back down, flip it over, peel back the other piece of waxed paper. This way the dough won’t stick to either side. Sprinkle with cinnamon & sugar. I’m terrible at rolling out dough into perfect shapes so my edges didn’t come out straight.

Cinnamon & Sugar Pie Crust Cookie Strips

This recipe is for one 8-9″ pie bottom to give you an idea of how much it makes.

Soft Ginger Molasses Cookies with Cream Cheese Frosting

December 4, 2016 By Holly 3 Comments

This is the very first ginger cookie that I have ever made, ever! I have no idea why, because I do like them and my husband loved them. He said they were his favorite out of all the cookies I had baked this week.

Then he said the unthinkable, “they would be better with raisins”. I told him that if I ever put raisins in anything that I’m baking, he can drive me straight to the funny farm because I must have lost my mind. :)

These cookies are soft and chewy and very easy to make. You don’t have to put the frosting on if you don’t want to, they are really good with or without it.

Soft Ginger Molasses Cookies with Cream Cheese Frosting

Prep time

20 mins

Cook time

8 mins

Total time

28 mins

Author: Holly

Recipe type: dessert

Serves: 35-40

Ingredients

Cookies:
1½ cups soft butter
2 cups sugar
½ cup molasses
2 eggs
1 teaspoon vanilla extract
4 cups flour
3 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves (optional)
1 teaspoon salt
additional sugar for rolling dough in
Frosting:
½ cup butter, soft
8 oz soft cream cheese
1 teaspoon vanilla
2 tablespoons milk
4-5 cups of powdered sugar (depending on how thin, thick your want it)

Instructions

In large bowl mix butter and sugar on high until well combined, then add in molasses, eggs and vanilla and mix.
In medium bowl mix flour, soda, baking powder, cinnamon, ginger, cloves and salt. Slowly add this mixture to the big bowl and mix until combined.
Put dough in refrigerator and preheat your oven to 375 degrees. Keep the dough in the refrigerator for 15-30 mins. Put about ½ cup sugar in a bowl, then roll the dough into 1 inch balls and roll in the sugar. Place on ungreased cookie sheet. Bake for 8-10 mins. Don't over cook or they will be crunchy. Let cool completely then frost.
Frosting: Put cream cheese in medium bowl and mix on medium for 30 seconds. Add all the other ingredients and mix until combined and fluffy.

Archives for December 2016

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