Tuesday, October 27, 2015
Vanilla frosting with a splash of orange (color and flavor) may be what I use this week, since it's Halloween soon.
1 C (dark) cocoa powder
1 C HOT water
1 C butter, softened
2½ C sugar
2 t vanilla
3 C cake flour*
2 t baking soda
½ t baking powder
½ t salt
1 C sour cream
* substitution: 7/8 C all purpose flour + 2 T corn starch = 1 C cake flour
Pre-heat oven to 350˚.
Generously grease and flour 3 9-inch baking pans (or 8-inch squares). Note: I use parchment paper; this cake is light and tender...and can break and crumble easily coming out of pans.
Dissolve cocoa in hot water; set aside to cool.
Combine flour, baking soda, baking powder and salt.
In a separate bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Stir in sour cream.
Slowly add dry ingredients to creamed mixture; beating on low speed. Stir in cocoa mixture until well combined.
Divide evenly between three pans; bake 30-35 minutes. Cool 10 minutes before removing from pans; cool completely on wire racks.
12 oz chocolate chips
½ C butter, cubed
1 C sour cream
1 tsp vanilla extract
4½ - 5 C powdered sugar
Melt chocolate chips and butter in microwave; stir until smooth. Cool 5 minutes. Transfer to large bowl; stir in sour cream and vanilla. Add powdered sugar 1 C at a time until light and fluffy. Spread between layers and over top and sides of cake. Store in refrigerator.
Sunday, October 25, 2015
2 C all purpose flour
½ C sugar
½ C brown sugar
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
½ tsp nutmeg
¼ C milk
½ C vegetable oil
1 C pumpkin purée
½ C dried cranberries, reconstituted
Pre-heat oven to 375°.
Grease bottoms of 12 medium muffin cups (use shortening or coat with non-stick cooking spray).
Gently mix or sift dry ingredients in a medium bowl until well combined. In a separate bowl, beat egg. Add milk, oil and pumpkin to egg, and stir to mix.
Make a well in the center of the dry ingredients. Pour pumpkin mixture into well; mix just until flour is moistened (batter will be lumpy). Gently fold in cranberries.
Fill muffin cups about ¾ full. Bake 25 minutes. Immediately remove from pan, cool on wire racks.
Monday, October 5, 2015
Tip: When I put my squash on a baking sheet, I line the sheet with foil and give it a light coat of non-stick cooking spray. Easy clean-up! :)