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.