Salted Carmel pecan and chocolate chip cookies

 

Salted Carmel pecan and chocolate chip cookies

1/2 cup salted butter softened

1/2 cup granulated sugar

1/2 cup lightly packed brown sugar

1 large egg

2 teaspoons vanilla extract

1 1/2 cups all purpose unbleached flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 tablespoon buttermilk powder

1/4 teaspoon salt

1/2 cup mini semi sweet or dark chocolate chips

Carmel drizzle:

1 cup brown sugar

1/2 cup butter

1/4 milk

Preheat oven to 350: Cream the sugars and butter, then add egg and vanilla…. Mix dry in separate bowl and mix into wet until combined then add in pecans and chocolate chips.

Bake for about 7 minutes until edges are golden but centers might be a little gooey yet. Let cool for 5 minutes before drizzling with Carmel sauce…(cook the three ingredients until bubbling, and stir off heat for a few minutes…

King Arthur Peanut butter cake

 

PREP

30 mins

BAKE

30 to 45 mins

TOTAL

1 hr 15 mins

YIELD

two 9" round layers, three 8" round layers, one 9" x 13" cake 

Ingredients

• 1 cup (270g) peanut butter, creamy preferred*
• 8 tablespoons (113g) unsalted butter, softened
• 2 cups (426g) light brown sugar or dark brown sugar, packed
• 1 tablespoon King Arthur Pure Vanilla Extract
• 1 tablespoon baking powder
• 1/2 teaspoon table salt
• 5 large eggs, at room temperature
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1 cup (227g) milk, at room temperature

*If you use all-natural peanut butter, grind your own, or use low-fat or low-salt peanut butter, the cake won't turn out as described.

Instructions

1. Preheat the oven to 350°F. Choose your pan(s); this recipe will fit two 9" round cake pans, three 8" round cake pans, or a 9" x 13" pan. Grease the pan(s) or line with parchment. 

2. In the bowl of a stand mixer fitted with the flat beater attachment or working in a large bowl with a handheld electric mixer, combine the peanut butter, butter, and brown sugar. Mix until smooth. Scrape down the sides of the bowl and add the vanilla, baking powder, and salt. Beat in 2 of the eggs, then about 1/4 cup (30g) of the flour (this will keep the batter from curdling).  

3. Beat in the 3 remaining eggs one at a time. Scrape the bowl again and add 1/3 of the remaining flour to the batter, beating gently to combine. Gently beat in half the milk. Mix in half of the remaining flour, then the remaining milk. Stir in the remaining flour. Scrape the bowl once more, and beat for another 30 seconds. 

4. Divide the batter between the prepared pan(s) and level the top. (The total weight of the batter is about 1530g, if you’re weighing the batter evenly into your pans.)  

5. Bake the peanut butter cake(s) for 33 to 35 minutes for 9" layers, 30 to 33 minutes for 8" layers, or 45 minutes for a 9" x 13" cake, until the top springs back when lightly pressed in the center and the edges just begin to pull away from the sides of the pan.  

6. Remove the peanut butter cake(s) from the oven and cool in the pans on a rack for 20 minutes. Then turn the cakes out of the pans and return them to the rack to cool completely before frosting.  

7. Storage information: After cooling, peanut butter cake layers can be wrapped and frozen for up to 2 months; once frosted, the peanut butter cake can be kept at room temperature for several days; freeze for longer storage. 

Tips from our Bakers

https://www.kingarthurbaking.com/recipes/peanut-butter-cake-recipe?trk_msg=367MSMCPQAIK58P3UCAD9ADDAC&trk_contact=KO6E2TMVHPK9OMNPG341DDN8B4&trk_sid=344I4S6PPNSVOTSK7KKEHJR6P8&trk_link=GV9QQ2GJ8FC43DVMRK0MTQRIU0&utm_source=ltk_master&utm_medium=email&utm_term=hero&utm_campaign=ec-230427&utm_content=botw-peanutbutter-cake

• This cake pairs well with any number of other flavors and frostings. For a dessert version of a fluffernutter sandwich, finish with Seven-Minute Frosting (pictured above). For a candy bar vibe, fill with the caramel fudge filling from this Chocolate Caramel Cake. Or top with another classic, our Super Simple Chocolate Frosting, to celebrate the classic pairing of peanut butter and chocolate. 

• For an easy garnish that adds texture and even more peanut butter flavor, decorate the cake with pieces of our Microwave Peanut Brittle. 

banana walnut date cake

 

ingredients

• 175g softened butter, plus extra for the tin
• 200g self-raising flour
• 1 tsp cinnamon
• 2 large eggs, beaten
• 3 tbsp clear honey
• 2 (about 350g with skins on)overripe bananas
• 100g stoned date
• 50g chopped walnut

For the glaze

• 2 tbsp clear honey
• 25g butter
• 50g walnut half

Method

• STEP 1

  Heat oven to 160C/140C fan/gas 3. Butter and line the base of an 18cm Bundt mould or round cake tin with baking parchment. Put the flour, cinnamon, butter, sugar, eggs and honey in a large mixing bowl and beat with a wooden spoon or hand-held electric mixer until light and fluffy.
• STEP 2

  Mash the bananas and chop the dates. Stir into the cake mix with the walnuts. Spoon into the prepared tin and smooth the top. Bake for 40-50 mins until firm to the touch and a skewer inserted into the centre comes out clean (a round tin may take 10-20 mins more). Cool in the tin for 15 mins, then turn out and cool on a wire rack.

Pumpkin Pie smoothie

 Pumpkin Pie Smoothie This healthy smoothie recipe has all the flavor of a pumpkin spice latte without all the sugar. Made with real pumpkin and frozen banana, this whips into a creamy, luscious grab-&-go breakfast (or snack) in just 5 minutes.

Ingredients 

1 medium frozen banana 

1⁄2 cup unsweetened almond milk or other nut milk 

1⁄3 cup plain whole-milk Greek yogurt 

1⁄3 cup canned pumpkin puree 

1⁄8 teaspoon pumpkin pie spice 

1-2 teaspoons pure maple syrup 

Directions Step 1 Place banana, almond milk (or other nut milk), yogurt, pumpkin puree, pumpkin pie spice and maple syrup in a blender. Blend until smooth.

**I also freeze bananas,  drop in cuisinart with 2TBS cocoa powder, a drizzle of honey, and a half can on coconut milk with crushed ice and blend.

** another, freeze strawberries, Or peaches, drizzle with a bit of honey.... blend, freeze.....  or even add a 1/2 c yogurt and blend... for no sugar desserts

Chewy Chocolate chip cookies

• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour

• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Dried Strawberries

1. Halve or quarter the strawberries, depending on their size; place on a baking sheet; season with salt and pepper;
2. Dry in the oven for three hours at 100° C / 210° F.

Strawberry Julius

• Homemade Strawberry Julius
• 
  
• 2 cups strawberries
• 1/2 cup milk (nonfat or lowfat okay)
• 1/2 cup water
• 1/4 cup sugar 
• 1 egg white
• 1/2-2/3 teaspoon vanilla
• handful of ice cubes
• Blend all together...

Homemade Hot chocolate recipe

• 
  
• Homemade Hot chocolate powder
• (Add TBS of chocolate powder and fill cup with hot water) 
• Beatrice tested and approved...
• 
  
• 3 cups powdered sugar
• 2 cup cocoa powder, preferably Dutch-processed
• 2 1/2 cups powdered non-fat milk  (NOT whole milk, which tends to lump)
• 2 teaspoon salt
• 2 teaspoons cornstarch
• 1 cup of non dairy creamer

Store in Large Ball Jars, for a year. ;-) If you don't drink it all first.

Hershey's Perfect chocolate cake

Hershey's chocolate cake

Beatrice found this recipe and has made it twice... It's really really good. ;-)

https://www.hersheys.com/recipes/recipe-details.aspx?id=184

Ingredients

• 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
•   "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Directions

1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
   
2. 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 thin). Pour batter into prepared pans.
   
3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
   
   VARIATIONS:
   ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
   
   THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
   
   BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
   
   CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
   
   
   "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
   
   1/2 cup (1 stick) butter or margarine
   2/3 cup HERSHEY'S Cocoa
   3 cups powdered sugar
   1/3 cup milk
   1 teaspoon vanilla extract
   
   Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
   Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Strawberry Rhubarb Pie

(Yes, I cut into mine to soon, I COULDN'T WAIT!!! )

Filling:

2 1/2 cups chopped red rhubarb, fresh

2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)

1 1/2 cups sugar (1 1/4 cups for high altitude)

2 tablespoons minute tapioca

1 tablespoon all-purpose flour

1/2 teaspoon lemon zest

1/2 teaspoon lemon juice

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

3 tablespoons butter, cubed small

1 egg white beaten with 1 teaspoon water

Large granule sugar

Filling Preparation:
Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

STURDY PIE CRUST

4 Cups all purpose Flour

1 3/4 cups shortening

3 TBS white sugar

2tsp salt

1 egg

1/2 cup water

in a large bowl, combine all-purpose flour,shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.

In a small bowl, mix egg with water. Blend into flour mixture. chill in fridge until ready to use....

makes enough for two pie crusts...

Homemade Chocolate Syrup

Ingredients

• 1 1/2 cups water
• 1 1/2 cups white sugar
• 1 cup cocoa powder
• 1 dash salt
• 1 teaspoon vanilla extract

Directions

1. Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.

PFLAUMEN KUCHEN

PFLAUMEN KUCHEN (GERMAN BLUE PLUM
CAKE)

1/4 lb. butter
2 eggs
1/2 tsp. salt
1 tsp. vanilla essence
3/4 c. sugar
1 1/2 c. flour
1 tsp. baking powder
1/4 c. milk (or more)
2 1/2 to 3 lb. sm. Italian plums, depending on size of pan
About 1 c. chopped nuts (almonds work well).

Cinnamon sugar to sprinkle

Cream butter and sugar. Mix well the eggs, flour, salt, baking powder, vanilla, and milk. Grease a jelly roll pan and preheat oven to 375 degrees.
Spread dough on pan. Halve, pit and wash plums. Lay plums on dough with cut side up and touching one another. Sprinkle plums with sugar and cinnamon. Then dot each plum with a little piece of butter. Sprinkle nuts over the plums. Bake at 375 degrees for 30 minutes.

Clare's Carrot Cake

Clare's Carrot Cake    (new family favorite carrot cake recipe)                                                                                                                

2 cups of grated carrots                                                                                                          
1/2 cup raisins ( optional )                                                                                                            
1/2 cup walnuts                                                                                                                      
1 1/2 cups flour                                                                                                                 
1 1/4 tsp baking powder                                                                                                                                1 1/2 tsp cinnamon

3 eggs
1 cup sugar
1 cup oil (safflower or canola)
1 1/4 tsp of baking soda dissolved in 1 Tbsp water

Sift flour, salt, baking powder and cinnamon. In a separate bowl, beat eggs, add sugar and oil , beat for 2 mins then add the baking soda.
Add flour mixture and mix until smooth, fold in carrots, raisins and walnuts. Pour into a well greased and floured bundt pan.

Bake at 350 for 50 minutes or until done.

Cream Cheese Frosting

4 oz of cream cheese room temp
1/2 cup soft butter
2 tsp Vanilla
1cup powdered sugar ( or less, we don't like it to sweet let the butter flavor come out)

Peanut Butter Pie

Peanut Butter Pie

Serves 10 to 12

8 ounces chocolate cookies

4 tablespoons butter, melted

4 ounces finely chopped chocolate or semi-sweet chocolate chips

1/4 cup chopped peanuts

1 cup heavy cream

8 ounces cream cheese

1 cup creamy-style peanut butter

1 cup confectioner's sugar

1 – 14 ounce can sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice

Add the cookies to the bowl of a food processor and pulse into fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.  Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.

Melt the chocolate in a double boiler or in the microwave.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.  Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner's sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Pour the filling into the prepared springform pan.  Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

Carrot Zucchini Muffins

CARROT ZUCCHINI MUFFINS

• 2/3 cup vegetable oil
• 2 large eggs
• 2/3 cup granulated sugar
• 1/2 cup light or dark brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 cups finely shredded unpeeled zucchini
• 1/2 cup finely shredded carrot

top with pecans and chocolate chips and watch them disappear....

Preparation:

Grease and flour 12 muffin cups. Heat oven to 375°.

In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.

Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.

Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.

lemon basil sorbet

Lemon Basil sorbet from my recipes.com 

Ingredients

• 3 cups loosely packed fresh basil leaves, torn
• 1 1/2 cups sugar
• 1 1/2 cups water
• 1/2 cup light-colored corn syrup
• 2 cups fresh lemon juice (about 2 pounds lemons

Preparation

• Combine first 4 ingredients in a saucepan. Bring to a boil; cook 3 minutes or until sugar dissolves. Remove from heat; chill. Strain basil mixture through a sieve into a bowl, pressing basil with the back of a spoon to remove as much liquid as possible. Discard basil. Combine sugar mixture and juice.
• Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Remove sorbet from freezer 10 minutes before serving.