~vanilla cake w/vanilla buttercream frosting~

vanilla cake with buttercream frosting

april 2013

recipe: 

notes:

  • this recipe is different from most cake recipes because the butter is melted! it’s still super moist and not too dense
  • this recipe is great because you don’t have to worry about overbeating the batter; the frosting especially needs to be whipped
  • you can use nonfat milk for the cake and the frosting, but the flavor won’t be as rich. another low calories substitute is using egg beaters (pasteurized eggs), but I prefer to use whole milk for the cake and heavy cream for the frosting so that frosting is as whipped as possible

~vanilla cake w/chocolate buttercream frosting & strawberries~

vanilla cake with chocolate buttercream frosting

june 2014

recipe: 

  • basic vanilla cake recipe (restaurant eve)
  • chocolate buttercream frosting: http://allrecipes.com/recipe/best-chocolate-frosting/

notes: 

  • some chocolate buttercream frostings add some espresso powder, but I prefer the frosting without it to get the full buttercream taste
  • I waited until the frosting had somewhat dried, and then lightly respread the frosting for the uneven ripples

~turtle cheesecake truffles~

turtle cheesecake truffles

november 2012

recipe:

=> ingredients:

  • 8 oz cream cheese, softened
  • 1 cup of graham cracker crumbs
  • 1 tsp vanilla extract
  • 1/3 cup powdered sugar
  • ¼ cup chopped pecans
  • 8 oz semisweet chocolate squares
  • ¼ cup caramel sauce (or melted caramels)

=> directions:

  • mix cream cheese, vanilla, powdered sugar, and graham crackers together
  • roll into tablespoon-sized balls (yield ~16 truffles) and place on parchment paper, and place in freezer for 10-15 minutes to harden them
  • meanwhile, melt the chocolate (microwave is fine if on low power)
  • using forks or spoons, dip each cheesecake ball into the chocolate and then place back on parchment paper and top with pecans
  • once the chocolate has dried, drizzle caramel sauce over truffles, then place in the fridge for an hour before eating so they can harden

notes:

  • super easy to make and delicious! I recommend doubling the recipe because these disappear real fast

~chocolate crinkles~

chocolate crinkles

december 2014

I’ve been making this recipe since I was six!

recipe: one of my all time favorite cookies, truly melts in your mouth

=> ingredients:

  • ½ cup oil (I usually use canola)
  • 2oz unsweetened chocolate squares, melted
  • 2 cups sugar
  • 4 eggs
  • 2 tsp vanilla
  • 2 cups flour
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 cup confectioner’s sugar

=> directions:

  • mix oil, melted chocolate, and granulated sugar in a bowl
  • mix in 1 egg at a time until well mixed; add vanilla
  • in a separate bowl, mix flour, salt and baking powder; add to oil mixture and stir until well mixed
  • chill several hours (at least 4) or overnight
  • preheat oven to 350 degrees F; drop tablespoons of dough into confectioner’s sugar, and roll in the sugar until completely covered, and place on baking sheet
  • bake for 10-12 minutes

notes:

  • the perfect christmas cookie!! I will still make them (and eat all of them) even if it’s not the holiday season
  • these melt in your mouth–whether you bake them so they’re on the softer side or crispy, they’re still amazing

~pumpkin cookies w/caramel frosting~

pumpkin cookies

november 2012

recipe: yield ~24 cookies

=> ingredients (cookies):

  • ½ cup oil (I use canola)
  • 1 cup sugar
  • 1 large egg
  • 1 tsp milk
  • 1 cup canned pumpkin puree
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda

=> ingredients (frosting):

  • 3 TBSP butter
  • ¼ cup heavy cream or milk
  • ½ cup packed light brown sugar
  • pinch of salt
  • 2 cups powdered sugar
  • 1 tsp vanilla

=> directions:

  • preheat oven to 375 degrees F
  • using a mixer or large bowl, beat together sugar and oil, then add egg, milk, pumpkin and vanilla until well blended
  • in a separate bowl, mix flour, cinnamon, salt, baking powder, and baking soda; add to wet ingredients slowly until mixed
  • drop tablespoons of dough onto a cookie sheet lined with parchment paper
  • bake for 10-12 minutes, or until the cookie is firm when touched; cool before frosting
  • in a medium saucepan, combine and stir the butter, cream, brown sugar and salt, until the mixture comes to a boil
  • remove from heat, then stir in vanilla and let cool completely before slowly adding the confectioner’s sugar until smooth
  • spread frosting over cooled cookies

notes:

  • fall favorite!! my college roommate who says she usually hates pumpkin says she absolutely loved these
  • they’re super soft; the cookies are cake-like and you might have the urge to just eat all of the caramel frosting yourself…it happens

~red velvet cookie sandwiches~

red velvet cookie sandwiches

july 2013

recipe: http://www.foodnetwork.com/recipes/paula-deen/red-velvet-sandwich-cookies-recipe.html

notes:

  • homemade buttermilk: 1 cup milk + 1 TBSP white vinegar; combine and let sit for 5-10 minutes before using (or until the milk curdles)
  • these cookies are so soft!! I did not add the pecans to these ones pictured since my sister is allergic to nuts and was dying to try them
  • gradually add the powdered sugar; depending on how soft the butter is you might want less or more powdered sugar than what the recipe calls for

~mason jar pecan pies~

february 2013

recipe: yield ~9 mini pies

notes:

  • instead of using a pie plate, roll out small circles of pie crust and place on greased wide-mouth mason jar lids (rim & metal top). I like to pinch the ends of the pie crust, to make it look more authentic
  • follow the normal pecan pie recipe, but make sure that there aren’t any whole or very large pieces of pecans
  • check periodically; mine took about 25-30 minutes