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Magnolia Cream Cheese Brownies

13 Feb

4 (1) ounce unsweetened chocolate squares

4 (1) ounce semi-sweet chocolate squares

1/2 cup butter

2 (3 oz) packages cream cheese, softened

1/4 cup butter, softened

2 cups sugar, divided

6 large eggs, divided

1 tsp vanilla

2 TBSP flour

1-1/2 cups chocolate chips

2 tsp vanilla

1 cup all-purpose flour

1 tsp baking powder

1 tsp salt

Preheat oven to 325

Microwave first 3 ingredients in a 1 quart glass bowl at high 2 minutes; stir well. Cool and set aside. Beat cream cheese and 1/4 cup butter at medium speed until creamy; gradually add 1/2 cup sugar; beat well. Add 2 eggs, 1 at a time, best until well combined. Stir in vanilla and 2 TBSP flour and 1/2 cup chocolate chips; set aside.

Beat remaining eggs in a large bowl at medium speed. Gradually add 1-1/2 cups sugar, beating well. Add melted chocolate mixture and 2 tsp vanilla.; mix until well blended. Combine 1 cup flour, baking powder, and salt; fold into chocolate batter until blended. Stir in remaining chocolate chips. Reserve 3 cups of batter; spread remaining batter evenly in a greased 13 x 9 baking pan. Pour cream cheese mixture over the top. Top with reserved batter, and swirl mixture with a knife.

Bake 40 to 45 minutes. Cool and cut into squares.

Makes 1-1/2 dozen

Apple Dapple Cake

9 Feb
English: Bundt Pan

Image via Wikipedia

3 large eggs

1-1/4 cups vegetable oil

2 tsp vanilla

2 cups sugar

3 cups all-purpose flour, divided

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

3 cups apples, peeled and diced

1 cup chopped pecans or walnuts

1 cup sweetened flaked coconut

 

Preheat oven to 350

Grease a  9 inch Bundt pan; set aside. In a large bowl beat eggs on medium speed; add oil, vanilla, and sugar beating well. In another bowl, sift together 2-3/4 cups flour, baking soda, salt, cinnamon and nutmeg. Add to egg mixture. Combine remaining 1/4 cup flour,  with apples, nuts, and coconut; fold into cake batter. pour into prepared Bundt pan. Bake for 1 hour 10 minutes. Remove from oven and let stand 5 minutes. Remove from pan to a cooling rack.

Combine 1/3 cup butter, 1 cup firmly packed light brown sugar, 1/4 cup milk, and 1 tsp vanilla in a saucepan and bring to a boil. Cook for 3 minutes. Pour over warm cake.

***** This cake may be baked in a 13 x 9 x 2 pan and a 9 x 5 loaf pan. There is too much batter for a 13 x 9 pan only. Bake for 40 to 45 minutes.

 

Red Velvet Cake

16 Jan

A boxed cake mix makes easy work of the Southern beauty.

 

1 Duncan Hines Butter cake mix (substituting is not recommended)

1 cup buttermilk

1 stick butter, softened

1 tsp vanilla

2 TBSP cocoa

1 TBSP baking soda

1 ounce red food coloring

3 eggs

1 TBSP white vinegar

 

Preheat oven to 350

Mix first 5 ingredients together until moist. Add vinegar and baking soda; beat 2 minutes. Bake according to directions on cake mix box. Cool completely

Frosting:

8 ounces cream cheese, softened

1 stick butter, softened

1 (16 oz) box confectioner’s sugar

1 tsp vanilla

1/2 pecan pieces

1/2 cup coconut

Mix cream cheese and butter until well combined. Add vanilla and sugar; beat until fluffy. Add pecans and coconut; gently stir until combined.

Thumb Print Shortbread Cookies

16 Jan

3 sticks butter, room temperature

1 cup sugar

1 tsp vanilla

3-1/2 cups all-purpose flour

1/4 tsp salt

1 egg,  beaten with 1 TBSp water

7 ounces flaked coconut

Raspberry or Strawberry jam

 

Preheat oven to 350

Cream together butter and sugar. Add vanilla Sift together flour and salt; add flour mixture to butter mixture until dough comes together. Place on floured surface and roll into a flat disk. Wrap and chill 30 minutes. Roll dough into 1-1/2 inch balls. Dip into egg wash then into coconut. Place ball onto greased cookie sheet. Press indentation in center of each ball. Spoon 1/4 tsp jam into each indentation. Bake 20 to 25 minutes.

Supreme Chocolate Cake

15 Jan

1 cup boiling water

1/2 cup cocoa

2-1/4 cups all-purpose flour

2 tsp baking soda

1/4 tsp salt

1 cup mayonnaise (I use Duke’s)

1-1/4 cups sugar

1 TBSP vanilla

 

 

Preheat oven to 350

Grease and flour two 8 inch cake pans; set aside. In a small bowl , pour boiling water over cocoa and stir until smooth. Set aside. In a medium bowl, combine flour, baking soda, and salt. Set aside. In a large bowl, beat mayonnaise and sugar at medium speed for 3 minutes. Add vanilla and cocoa mixture, beating well. On low-speed of mixer, gradually add flour mixture, beating just until combined. Bake 25 to 28 minutes or until a toothpick comes out clean. Cool in pan 10 minutes. Invert onto cooling racks and cool completely.

Double Chocolate Pound Cake

13 Jan

1 (16 oz) can chocolate syrup

1 (7 oz) chocolate candy bar

2 tsp vanilla

1 cup butter, softened

2 cups sugar

4 eggs

2-1/2 cups all-purpose flour

1/2 tsp baking soda

1 cup buttermilk

1 cup chopped pecans

 

Place chocolate syrup and candy bar in top of a double boiler; bring water to a boil and reduce heat to low. Cook until candy bar has melted; stirring occasionally. Remove from heat and stir in vanilla. Beat butter at medium speed 2 minutes or until creamy. Gradually add sugar and beat at medium speed 5 to 7 minutes. Add eggs, one at a time just until yellow disappears. Add chocolate, beating until blended. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour. Mix at low-speed just until blended after each addition. Fold in nuts. Pour into a greased and floured Bundt pan. Bake for 1 hour-15 minutes; Remove from pan and cool completely.

Sweet Chocolate Cake

13 Jan

Better than German Chocolate Cake.

 

1-4 ounce bar sweet baking chocolate

1/3 cup water

1/2 cup butter

1 cup sugar

1 tsp vanilla

3 egg yolks

1-1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

2/3 cup buttermilk

3 egg whites, beaten stiff

 

Preheat oven to 350

Break chocolate bar into small pieces and add to water in a small saucepan. Stir over low heat until melted. Remove from heat; cool to room temperature. Cream butter, sugar, and vanilla in a large bowl. Add egg yolks, one at a time, beating well after each addition. Blend in chocolate. In a separate bowl combine flour, baking soda, and salt; add alternately with buttermilk to creamed mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into 2 greased and floured 9 inch cake pans. Bake for 30 to 35 minutes or until toothpick comes out clean. Cool in pans 10 minutes. Invert onto cooling racks and cool completely. Fill and frost with Coconut-Pecan Frosting.

 

Coconut-Pecan Frosting:

2/3 cup evaporated milk

2/3 cup sugar

1/4 cup butter

1 egg, lightly beaten

1 cup coconut

1/2 cup chopped pecans

1/2 tsp vanilla

Combine milk, sugar, butter, and egg in a saucepan over medium heat. Cook stirring constantly until thick and bubbly, about 12 minutes. Add coconut, pecans, and vanilla. Stir until blended. Cool until thick enough to spread. Beat occasionally.

 

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