parker house dinner rolls

I went to the neighbors for thanksgiving this year... which was really nice to not do the major cooking rather just the sides!  Good food, good company always a great combo!  One of the things my neighbor made were these delicious parker house rolls!  She got the recipe from food network tv thanksgiving edition and i had to repost.  I am making a half a batch for xmas!  Eat & enjoy!

Parker House Rolls
active time: 55 minutes, total time: 3 hours and 10 minutes
makes: about 24 rolls

1 (1/4 oz) packet of active dry yeast
1/2 c. sugar
7 1/2 - 8 c.  all-purpose flour (i like to use unbleached), plus a bit more for dusting
12 Tbsp. (1 1/2 sticks) unsalted butter, melted and cooled, plust softened butter for brushing
2 c. milk at room temperature (original recipe calls for whole milk, however I usually use skim and it has never been an issue)
2 large eggs, at room temperature
1 Tbsp kosher salt, plus more for sprinkling

1. Bloom the yeast. measure out 1/2 c. warm water and check the temperature. It should be between 110 - 120 degrees. Sprinkle the yeast into a large bowl, and add the warm water and whisk in the sugar. Let sit 1 minute (should be bubbly and froth slightly). Then gently stir in 1 c. of flour. Set aside near the stove warm place) while you prepare the dough.

2. Make the dough. mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrap the yeast mixture and mix until incorporated. Add 6 1/2 c. flour and 1 Tbsp salt; mix until the dough forms a ball, 2 - 3 minutes, adding up to 1/2 c. more flour if the dough is too wet and sticky.

3. Let it rise. Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let it rise in a warm place, 2 hours - 2 1/2 hours. The dough should double in volume.

4. Shape the dough. Preheat the oven to 375 degrees and line a baking sheet with a silpat (or parchment paper). Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16 - 8 inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).

5. Cut the Dough. With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.

6. Shape the dough. One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam side down on the prepared baking sheet in 3 tightly packed tows. (if making in advance warp the baking sheet tightly in plastic wrap and freeze up to 3 weeks.  (leave only 1 - 2 inches between the rows so the rolls rise up together in the oven.)

7. Bake the rolls. Bake until the rolls are bursting at the seams and are golden brown, 18-20 minutes. (If frozen, bake 25 minutes at 325 degrees, then 10 minutes at 375 degrees). Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately!

Chocolate Layer Cake (high altitude)

Mmmmm .... Chocolate.... that's all!

1 ¾ c. sugar

1-3/4 c + 2 TBSP  unbleached all-purpose flour

3/4 c. Hershey’s Cocoa

1-1/4 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

2 eggs

1 c + 2 TBSP milk

1/2 c. vegetable oil

2 tsp vanilla extract

1 c. boiling water

Heat oven to 375°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan. 


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 electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 


Bake 30 to 35 minutes for round pans (or rectangular pan) or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

(Cake may be left in rectangular pan, if desired.)

Frost with Frosting (see recipe below or other frosting of your choice).

Chocolate Buttercream Recipe

6 tbsp butter or margarine, softened

2-2/3 c. powdered sugar

1/2 c. Hershey’s Cocoa

1/3 c. milk

1 tsp vanilla extract



Beat butter in medium bowl. Add powdered sugar and  cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

this one's for the dogs!

I have a very picky pup... he only eats soft dog treats and even then he's finicky about what he will eat... what a goofy doggy!  But he's absolutely lovable and sweet!  I have been looking for a chewy dog treat I could try making and this is the perfect time of year to make the pup a nice holiday cookie too! :)

1 to 1-½ cups flour
¾ cup oatmeal
¼ cup wheat germ
¼ cup crunchy peanut butter
¼ cup vegetable oil
¼ cup honey
1 tsp baking powder
½ cup water

Directions:

Preheat oven to 325° F (165° C).

Combine all ingredients and mix on low until blended. Form into tablespoon-sized balls and place on cookie sheet with a silpat (or parchment paper). Flatten balls slightly. bake for approximately 15 - 20 minutes!  cool and see what your pup thinks! :)

peanut butter cups

Is there anything better than peanut butter and chocolate?  Really, it's the perfect combination of flavors, sweet and salty, creamy deliciousness.  That combination is likely the best ever!  So why has it taken me this long to try and make my own peanut butter cups, no clue ... but now I have - soooo delicious!

semi-sweet chocolate chips

1 c. peanut butter
1/2 c. powdered sugar
1 tsp of vanilla

Line a mini muffin pan with cupcake liners.

Melt semi-sweet chocolate chips (about a half a bag- enough to line the mini cupcake liners you wish to use), in a microwave.  Do this in 30 second increments to not scorch the chocolate.  Once melted add chocolate to the cupcake liners (about 1/3 fill).  Here's the messy part :) Use your finger and spread the chocolate to coat cupcake liner.  Chill in a cool place or fridge.

With electric hand mixer, mix peanut butter, powdered sugar and vanilla.  By the time you are done with this the chocolate lined cupcake liners should be cooled.  If you have a decorating bag, fill it with the peanut butter filling mixture. (If you don't have that you can just use a spoon).  Fill the chocolate cups 3/4 full with peanut butter mixture. Make sure the peanut butter is flattened.

Melt more chocolate chips (I like to use butterscotch chips for this stage too - 1 to 4 ratio).  Again melting  in the microwave in 30 second increments. Once melted top and seal the chocolate cups. Chill and enjoy! :)

cinnamon raisin bread

I love making bread... while it's time consuming and at times can be complex the result is so worth it.  When I worked at Scott's Pastry Shoppe, the only thing I could eat there after awhile was bread.  The sweet sweet smell of the bakery at times ruined my desire to eat anything sweet from there.  It was all incredibly delicious but it was no longer appetizing after awhile... but the bread, fresh warm, soft bread was always amazing!

So I decided to try a cinnamon raisin bread ... it's delicious!  enjoy :)

2 cups plus 1 1/2 teaspoons warm water (100 degrees to 110 degrees)

2 1/2 teaspoons active dry yeast

5 3/4 cups bread flour, plus more for dusting

2 tablespoons nonfat powdered milk

4 teaspoons sugar, plus more for sprinkling

1 tablespoon salt

3 tablespoons unsalted butter, melted and cooled

2 cups dark raisins

Canola oil, for bowl and plastic wrap

Cinnamon Filling

1 large egg, beaten

3/4 cup sugar

7 teaspoons cinnamon

6 tablespoons unsalted butter, melted and cooled

1 large egg white, beaten

In a large mixing bowl (Kitchenaid), combine 1/4 cup warm water and yeast. Let sit until yeast is foamy, about 10 minutes. Add flour, powdered milk, sugar, salt, 3 tablespoons melted butter, and 1 3/4 cups warm water. Mix, using the paddle attachment, on low speed for 1 minute.

Change to dough hook, and mix on medium-low speed for 7 minutes. (Or knead by hand, 15 or 20 minutes.) Add raisins, and mix on medium-low speed until dough is firm but not dry, until well mixed in.

Transfer to a lightly floured surface, and knead by hand into a ball. Place dough, smooth side up, in a large, lightly oiled bowl. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 1/2 hours.

Use a cooking spray and spary two 9-by-5-inch loaf pans generously, and set aside. In a small bowl, combine sugar and cinnamon, and set aside. Transfer dough to a lightly floured surface, and cut in half. Cover one piece of dough loosely with lightly oiled plastic wrap.

Roll the other piece of dough into a 10-by-12-inch rectangle. Brush with half of the beaten egg, sprinkle with half the cinnamon sugar, and drizzle with half the melted butter. Rub the surface with the back of a spoon to blend butter and cinnamon sugar. Starting at a short end, roll up dough tightly, and pinch together along crease. Roll the dough back and forth to make it cylindrical, and pinch the ends together. Transfer to a loaf pan, seam side down, and cover loosely with lightly oiled plastic wrap. Repeat process with second piece of dough. Let loaves rise in a warm place, 45 minutes to 1 hour.

Thirty minutes before this final rise is completed, heat oven to 425 degrees.

Brush tops of loaves with egg white, and sprinkle each loaf with sugar. Bake 15 minutes; lower oven to 400 degrees, and bake 15 minutes more. Remove from oven; cool on a wire rack for at least 30 minutes before slicing.

Peppermint Bark (holiday baking recipe #5)

I started this recipe as trying a new one based on williams-sonoma peppermint bark; which had two layers a chocolate later and a white chocolate layer.  I actually attempted this twice - the first time it was way too thick and impossible to cut.  Second time I made it - it just kept separating and I just kept the top white chocolate/pepperminty later to use - it was still really delicious!!  Here's the modified recipe!

1 1/2 bags of white chocolate chips
1 1/2 tsp. peppermint extract
Crushed candy canes

Prepare a 9x13" glass baking pan with foil, make sure they cover the sides too!  Spray foil with cooking spray.

Melt white chocolate chips in the microwave.  Careful to monitor this so you don't burn the chips, i think it takes about a minute to 90 seconds. Stir until smooth and add peppermint extract.  Mix well and smooth - pour immediately into the baking pan and top with crushed peppermint. Cool in the fridge to help it set up.  Cut and break apart as you would like.

Lemon Lover's Cookie (holiday baking #4)

This is my second non-chocolate recipe... and I'm not a big fan of lemon (in my cookies) but I have to say this one literally almost melts in your mouth.  It could be due to the amount of butter in it :)  - I have definitely been channeling my southerner with all this baking!! :)

• Cookie:
• 3/4 cup butter, softened
• 3 tablespoons sugar
• 2 teaspoons lemon juice
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon grated lemon peel
• 
  Lemon Frosting:
• 1/4 cup butter, softened
• 1 cup confectioners' sugar
• 2 teaspoons lemon juice
• 1 teaspoon grated lemon peel
• 
  optional garnish:
• Additional grated lemon peel, optional
• 
  
• In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in lemon juice. Combine the flour, cornstarch and lemon peel; gradually add to creamed mixture and mix well.
• 
  
• Shape into a 1-1/2-in. roll; wrap in plastic wrap. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on silpat lined baking sheets.
• 
  
• Bake at 350° for 10-12 minutes or until edges are golden brown. Gently remove to wire racks to cool completely.
• 
  
• Frosting: In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, lemon juice and peel; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon peel if desired. Let stand until set. Store in an airtight container.

raspberry fudge (holiday baking #3 - one of my all time faves)

I really love making fudge and trying out different possibilities. One day I tried a new combination with dark chocolate and raspberry... this is one of the best combinations next to chocolate and peanut butter; which of course is my all-time favorite!  So through my experiment came one of my favorite fudge recipes, I hope you enjoy!

This time i just used semi-sweet rather than dark chocolate - still amazing!

Raspberry Fudge (holiday baking #3)

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. package semi-sweet chocolate chips
1 jar Marshmallow creme
1 1/2 tsp. raspberry extract

Traditional method:

Prep a 9x13" glass baking dish by lining it with foil. Spray with cooking spray (like pam or crisco spray). Set aside.

Melt butter in a nonstick heavy 2 1/2 quart saucepan, add in sugar and evaporated milk. Bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme once completely mixed in add raspberry extract and stir in well.  Pour into the 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Cherry-Almond Balls (holiday baking recipe #2)

Chocolate could literally be my life... along with potatoes just not together (unless you are talking about chocolate dipped potato chips - so odd but so good!)  However, I do realize that not everyone shares my love of chocolate so i always try to find a few recipes that don't have chocolate in them... here's the first one!

Cherry-Almond Balls (holiday baking recipe #2)

3/4 c. butter, softened

1/3 c. confectioners' sugar

1 tsp. vanilla

2 c. all-purpose flour (I typically use unbleached - it's a smidge better for you than that bleached stuff)

1/4 tsp. salt

1/2 c. chopped almonds

1 c. chopped dried cherries

In a small bowl, cream butter and sugar until light and fluffy.  Add vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in almonds.

Roll into 1 1/2" balls and place on a baking sheet (it says greased but I prefer to use a silpat - these things are amazing and well worth the money)! Bake at 325 degrees for 15-20 minutes or until lightly browned. Remove to wire racks to cool slightly; roll in confectioners' sugar.

Chocolate Snowballs (holiday baking recipe #1)

The day of baking has begun!  I'm so excited... I look forward to this weekend the entire year because I have a reason to bake so many different things and then give it virtually all away!! :)

First recipe:

Chocolate Snowballs

3/4 c. butter, softened
3/4 c. packed brown sugar
1 egg
1/4 c. milk
1 tsp. vanilla extract
2 c. all-purpose flour
1/2 c. baking cocoa
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
Confectioners' sugar

In a large bowl, cream butter and brown sugar until light and fluffy. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight.

Shape dough into 1" balls; place 2" apart on ungreased baking sheets (i still use a silpat). Bake at 350 degrees for 7-8 minutes or until tops are crackled. Remove to wire racks to cool completely. Roll in confectioners' sugar.

Yield: 6 dozen

Enjoy! :)

Caramels

There is a very good chance I am going to make a batch of these tomorrow, as a study break.  I have so much homework to do for the last push of this semester and honestly have NO desire or motivation to do any of it.  I think it's cause i really didn't like my classes this semester - they were very disjointed.  Anyway... these are wonderful treats.  I made quite a few batches of these last year and gave them out to many people - a big hit!

2 c. sugar
1/2 c. butter or margarine
2 c. whipping cream
3/4 c. light corn syrup

grease bottom and sides of an 8" square glass baking dish with butter (make sure this is done very well - this is sticky stuff).

In a large saucepan, heat all ingredients to boiling over medium heat, stirring constantly. Boil uncovered about 35 minutes, stirring frequently, until candy thermometer reads 245 degrees or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds it shape until pressed.

Immediately spread caramel mixture in baking dish and cool for about 2 hours.

cut into 1 inch squares. wrap candies individually in waxed paper or plastic wrap. store in tightly covered container.

high altitude (3500 - 6500 ft) adjustment:
boil over medium heat about 15 minutes, stirring frequently, until candy thermometer reads 240 degrees F.

coconut graham bars

I made these little wonders for a thanksgiving gathering - they are very rich and doesn't take much to get the flavor and enjoy!

2 c. graham cracker crumbs
1/2 c of surgar
1/2 c. butter (melted)
2 c. flaked coconut
1 can (14 oz) of sweetened condensed milk

Topping
1 1/2 c packed brown sugar
6 TBSP heavy whipping cream
1/4 c. butter, cubed
3/4 c semisweet chocolate chips

Spray with Pam (or cooking spray) a 9x13 inch pan, bottoms and sides.

In a small bowl, combine the graham cracker crumbs, sugar and melted butter. Press into the bottom of a 9x13" baking pan. Bake at 350 degrees for 8-10 minutes or until lightly browned.

combine the coconut and milk; spread over warm crust. Bake for 12-15 minutes or until edges are lightly browned. Cool on a wire rack.

In a large saucepan, combine the brown sugar, cream and butter.  Bring to a boil over a medium heat, stirring constantly. Boil for 1 minutes. REmove from the heat; stir in chocolate chips until melted. Spread over coconut layer.  Chill before cutting.  (once it was cooled I placed in the refrigerator for a few hours - it sets up really nice to be able to cut and get out of the pan!

Enjoy, they are really yummy but very very sweet!

holiday baking list - will be updated through december (stay tuned)

Thanksgiving:
Coconut Graham Bars
and probably one other one...

I will add the recipes at a later time... These are the december holidays

Peanut Butter Blossoms

Raspberry Truffle Fudge

Peppermint Bark (Williams-Sonoma recipe)

Chocolate Snowballs

Lemon Lover's Cookie

Cherry Almond Balls

nutella & walnut fudge

1 (11 1/2 ounce) bag milk chocolate chips

0.5 (13 ounce) jar nutella

1 (14 ounce) can sweetened condensed milk 

1 dash salt

2 teaspoons vanilla 

1 cup walnuts, toasted and coarsely chopped (optional)

Butter/spray an 8" square pan.

Optional step: spread walnuts out on a sheet of foil and pop into 350* oven for 5-8 minutes, until nuts are golden and fragrant. Coarsely chop nuts and set aside.

In a 1 quart glass bowl, combine the chocolate chips, Nutella, sweetened condensed milk, and salt in a bowl.

Microwave on high mixture for 3 minutes, taking it out halfway through and stirring well and returning it for the remaining time. 

Carefully remove hot bowl and stir in vanilla and nuts (if desired).

Pour mixture into prepared pan. Chill for 2 hours. It sets up almost immediately.

After it's been chilled, score and cut fudge into bite size pieces. 

vanilla chai cupcakes

I love finding new recipes and trying new things.  This one has been on my list for quite some time... most of this turned out really well.  I always try new recipes first without adjusting for altitude and then make the necessary changes.  The recipe below is not altered and should work great for those under 3500ft. Mine turned out just a little flat but the taste is spot on and delicious!

Vanilla Chai Cupcakes

1/2 cup butter

1 cup sugar

2 tsp vanilla extract

2 eggs

1/2 quantity chai spice mix (see recipe below)

1 1/4 cups plain flour, sifted

1/2 cup buttermilk

1/2 tsp baking soda

1/2 tsp apple cider vinegar

Chai Spice Mix (makes 4 tsp)

1 1/2 tsp ground cardamom

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp cloves

1/4 tsp ground nutmeg

Mix spices together in small bowl.

Preheat oven to 325 degrees.

Cream together the butter and sugar. Add the vanilla and beat in one egg at a time. Stir in half the quantity of chai spice mix. Fold in the flour and buttermilk alternately and stir until combined, don’t over mix. Mix together the baking soda and vinegar and mix into the batter.

Spoon into prepared cupcake cases until 3/4 full and bake 15-20 minutes or until a toothpick comes out clean.

Chai Buttercream Recipe

1 c shortening

1/4 c of butter/margarine

appx 1/4 c of heaving whipping cream

1 tsp of vanilla

4 c. of powdered sugar (sifted)

other 1/2 of the chai spice mixture (appx 2 tsp)

Beat shortening until smooth, add butter and beat until smooth, light & fluffy. add half of the whipping cream and the vanilla and mix well. Add 2c of powdered sugar until mixed well - turn on speed higher  until well mixed.  Add remaining powdered sugar and mix well. Add additionally whipping cream and/or sugar until you reach the desired consistency.  Add in chai spices and mix throughly.

Enjoy!

Chocolate Chili Cupcakes

I was inspired by the show cupcake wars - frankly i'm a little addicted to shows that are about baking!  I have a dream to have a little bakery as part of a bed and breakfast some day!  Well during one show in particular, the cupcake wars, they are often times thrown a curve ball and having to incorporate an typically not included ingredient you might find in cupcakes.  After seeing more chocolate bars that have chili in them.  A friend of mine loves these but can't ever seem to get enough heat from them.  So I set out to make a chili chocolate cupcake that might do it justice... I think i have come close!  Give it a try and see what you think!

Chocolate Chili Cupcakes

1 1/4 cups all-purpose flour

1/2 cup cocoa, sifted

1/2 cup chocolate chips

1 ¼ teaspoon red cayenne pepper

½ tsp chili pepper

3/4 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

1/3 cup + 2 tablespoons vegetable oil

1 egg

3/4 cup buttermilk

Preheat oven to 350°F .

Line a 12-cup muffin pan with paper liners.

In a large bowl, combine flour, cocoa, chocolate chips, baking soda, salt, and cayenne pepper.

In another bowl, combine oil, sugar, egg, buttermilk and vanilla.

Add liquid ingredients to dry ingredients and mix gently.

Pour the batter among muffin cups.

Bake approximately 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Cool on rack 10 minutes before removing from pan.

Chocolate Frosting/Icing

1 1/2 cups confectioners’ sugar, sifted (you may need more to get desired consistency)

1/2 cup unsweetened cocoa, sifted

2 teaspoons pure vanilla extract

heavy whipping cream – to get desired consistency

With a electric mix, beat butter at medium speed about 2 minutes.

Reduce speed and add the confectioners’ sugar 60 g (1/2 cup) at a time.

Beating well after each addition.

Add cocoa and vanilla, beat well.

Add in whipping cream to achieve desired consistency.

If not using immediately, frosting can be refrigerated up to 10 days in a airtight container.

Before using, bring to room temperature.

Happy Baking!

mmmm..... Cinnamon Rolls!

I have been looking for a cinnamon roll recipe that I liked for quite sometime and i finally found one!  I hope you enjoy!  The picture doesn't do it justice - as it was taken from my phone but believe me they were delicious!

Cinnamon Rolls

1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup granulated sugar
5 cups bread flour
1 tablespoon vital wheat gluten (optional)*
3 teaspoons instant active dry yeast  

In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms.

Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size. 

Butter a 9 x 13 x 2-inch baking pan; set aside.

After dough has risen, roll and stretch the dough into approximately a 15 x 24-inch rectangle.

Brush the 1/2 cup softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.

With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).
Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.  


Baked in a regular oven approximately 20 to 25  minutes in a regular oven until they are a light golden brown.



CINNAMON FILLING: 
1/2 cup butter, melted or softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
3/4 to 1 cup chopped nuts (optional)
Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.


Cream Cheese Frosting: 
3 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1+ cups powdered (confectioners) sugar - to get desired consistency
1/2 teaspoons pure vanilla extract 
~I used about 2TBSPs of heavy whipping cream to keep it light.
Again you can use the powdered sugar and whipping cream to get to the consistency you like

white chocolate cake with raspberry filing and almond buttercream!

White Chocolate Layer Cake with Raspberry Filling

Makes 10-12 servings

Cake:

12 ounces white chocolate, broken up into pieces (we used white chocolate chips)
¼ cup milk
2 cups all purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
¾ cup sugar
½ cup (1 stick) butter, softened
1 teaspoon vanilla extract
4 eggs
¾ cup sour cream

Raspberry Filling:

1 ½ cups heavy or whipping cream
¾ cup fresh or thawed frozen raspberries
3 tablespoons sugar

Cake:

Preheat oven to 350 degrees F.

Grease two 9-inch round baking pans; line bottoms with parchment paper (optional).

Pour milk over chocolate and microwave until smooth at 30 second intervals.

In small bowl, combine flour, baking soda, salt, and baking powder; set aside.

In large mixer bowl, beat sugar and butter until light and fluffy. Gradually blend in melted chocolate mixture and vanilla extract. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream.

Pour into prepared pans. Bake 30-35 minutes or until wooden toothpick inserted into center comes out clean (watch to make sure you do not overbake). Cool 15 minutes; remove from pans. Cool completely.

Raspberry Filling:

In small mixer bowl, combine heavy cream, raspberries and sugar; beat until stiff peaks form. Refrigerate until ready to use.

Assembly:

Split cake layers horizontally in half. Place 1 layer on cake plate; spread with 1/3 of Raspberry Filling. Repeat with remaining layers and Filling. Frost cake with White Buttercream. Garnish with raspberries and mint, if desired. Store in refrigerator.