Wednesday, July 16, 2014


This recipe originated as a Gold Medal Flour recipe. Various bakers have made their own personal adjustments over the years.

  • 1 1/2 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • 3 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 2 cups heath toffee bits

  • Heat oven to 350°F. Line baking sheets with parchment paper.
  • In large bowl, beat butter and sugars with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add in vanilla and eggs and mix until fully incorporated. In a medium bowl, whisk together the flour, baking soda and salt. Gradually add the dry ingredients into the butter mixture and mix until just combined. Fold in chocolate chips and toffee bits.
  • Measure dough using a medium cookie scoop (about 1.5 tablespoons) and place onto prepared cookie sheets about 2 inches apart.
  • Bake in preheated oven for 11 to 13 minutes or until light brown (centers will be soft). Allow cookies to cool for a few minutes then remove to a wire rack to cool completely.

  • Note: These cookies make great cookie ice cream sandwiches
  • Monday, July 14, 2014


    1 unbaked 9-inch pie shell
    1/2 cup butter
    2 (1-oz each) unsweetened chocolate baking squares
    2/3 cup evaporated milk
    2 large eggs
    2 tsp vanilla extract, divided
    1 1/2 cups granulated sugar
    3 tbsp unsweetened cocoa
    2 tbsp white whole-wheat flour
    1/8 tsp salt
    1 1/2 cups pecan halves and pieces
    2/3 cup firmly packed brown sugar
    1 tbsp light corn syrup

    Preheat oven to 350 degrees.
    Line a 9-inch pie plate with the pastry shell; set aside.

    Microwave the butter and chocolate in a large microwave-safe bowl on medium power for 1 1/2 minutes or until melted and smooth; stir every 30 seconds.

    Whisk the milk, eggs, and 1 teaspoon of the vanilla extract into the chocolate mixture.

    Combine the sugar, cocoa, flour, and salt; add to the chocolate mixture, whisking until smooth. Pour mixture into the pie shell.

    Bake at 350 degrees for 40 minutes.

    Stir together the pecans, brown sugar, corn syrup, and the remaining teaspoon of vanilla extract. Sprinkle the mixture over the pie and bake an additional 10 minutes or until set.

    Remove pie from oven to a wire rack and allow to cool completely - at least an hour before cutting to serve.

    Serve with whipped cream, if desired.

    Sunday, July 13, 2014


    Have recently had requests for caramel recipes. Here is a good one.

    1/4 cup butter
    1/2 cup white sugar
    1/2 cup brown sugar
    1/2 cup light Karo syrup
    1/2 cup sweetened condensed milk

    1. Combine all ingredients.
    2. Cook 6 minutes, stirring every two minutes.
    3. Stir and pour into lightly greased dish.
    4. Let cool.
    5. Cut, wrap in wax paper & store in an air tight container

    Thursday, July 10, 2014


    I got this recipe from a local grocery store. I am not an ice cream eater but posting this because I know many of you are and I get requests for this type of recipe.

    1 cup milk
    2 cups heavy cream
    1 cup granulated sugar
    3 pasteurized egg yolks
    2 tsp vanilla extract
    1 1/2 quarts fresh strawberries, stemmed and pureed

    1. Whisk together 3 egg yolks and milk in a large bowl until well combined.
    2. In a medium saucepan over medium heat, whisk together cream and sugar; bring to a simmer, whisking frequently. Slowly whisk half of hot cream into yolks until combined. Whisk egg yolk mixture back into saucepan with remaining cream. Cook mixture, about 3-5 minutes, until hot, and custard coats the back of a spoon.
    3. Strain custard into a large bowl. Whisk in remaining 2 teaspoons vanilla and pureed strawberries until well combined. Lightly cover and chill custard overnight, or until cold.
    4. Place custard in ice cream maker and process according to manufacturer's instructions. Add blondie pieces (or batter) in the last five minutes of processing. Place ice cream in a freezer-proof container and freeze until ready for serving.

    Tuesday, July 8, 2014


    A friend passed this recipe on to me. It is yummy!

    • 2 1/2 cups all purpose flour
    • 2 cups granulated sugar
    • 1 cup + 1 Tablespoon cocoa powder
    • 1 Tablespoon baking soda
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons salt
    • 3 eggs, at room temperature
    • 1 1/2 cups milk, + 2 Tablespoons vinegar to sour the milk
    • 1 1/2 cups strong black coffee (warm, not hot)
    • 3/4 cup melted butter (not hot)
    • 4 1/2 teaspoons vanilla extract
    White Frosting
    • 3/4  cup butter at room temperature
    • 3 1/2 cups confectioners’ sugar, sifted (more or less for desired consistency)
    • 1/3 cup half and half cream (or whole milk or heavy cream) *more or less for desired consistancy
    • 2 teaspoons vanilla
    Chocolate Frosting
    • 3/4  cup butter at room temperature
    • 3/4 cup unsweetened cocoa powder, sifted
    • 3 cups confectioners’ sugar, sifted (more or less for desired consistency)
    • 1/3 cup half and half cream (or whole milk or heavy cream) *more or less for desired consistancy
    • 2 teaspoons vanilla
    Chocolate Ganache
    • 4 ounces (113g) dark chocolate
    • 2 Tablespoons butter
    • 1/4 cup cream
    Garnish * Optional
    • 2 cups Chocolate chips
    • 1/2 cup chocolate cake sprinkles,
    • 2 ounces grated dark chocolate
    1. Preheat oven to 350 degrees F.
    2. Grease three 8 inch round cake pans, line bottoms with parchment paper, grease the parchment and lightly flour insides and bottoms of pans, set aside.  We used spring form pans.
    3. Measure out the milk and vinegar and set aside.
    4. In a large mixing bowl, sift together four, sugar, cocoa powder, baking soda, baking powder and salt.
    5. In a medium sized mixing bowl using an electric mixer on medium, mix together the eggs, soured milk, coffee, melted butter and vanilla extract.
    6. Add the wet ingredients to the dry and mix for 2-5 minutes with an electric mixer, scraping down the sides until well combined.
    7. Divide the batter equally into the 3 pans.  If you do not have 3 pans, use a measuring cup to divide the mixture into bowls, set aside and bake in batches.
    8. Bake each cake for 30 minutes.  If you are doing all 3 cakes at once rotate the pans in the oven. Insert a cake tester in the middle at 30 minutes and  if not baked, continue for another 5 minutes or until baked.
    9. When baked remove from oven and place the cake pans onto cooling racks. Let cool for 20 minutes before removing the cake from the pan.  Let sit until cool before slicing the cakes in half.
    White Filler Frosting
    1. Using an electric mixer, cream the butter in a bowl, add the vanilla, and the confectioners’ sugar alternately with the cream, in increments until you reach the desired spreading consistency.
    Chocolate Frosting
    1. Using an electric mixer, cream the butter in a bowl, add the vanilla, and the cocoa. Add the confectioners’ sugar alternately with the cream, in increments until you reach the desired spreading consistency.
    Chocolate Ganache
    1. Over low heat, in a double boiler, melt together the chocolate and butter. Mix in the cream and stir until the sauce is thick and smooth. Let cool before drizzling onto the cake.
    1. On your cake place alternate a layer of cake and a layer of white frosting.
    2. Frost the top and sides with the chocolate frosting.
    3. Garnish with grated chocolate, chocolate chips and chocolate sprinkles and drizzle with choclate ganache.

    Friday, July 4, 2014


    1 1/2 cups butter, softened
    1 8 oz packageCream cheese, softened
    3 cups sugar
    6 large eggs
    1 1/2 tsp vanilla extract
    3 cups all-purpose flour
    1/8 tsp salt

    Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

    1 cup powdered sugar
    1/2 tsp vanilla
    1 TBS milk, to consistency

    Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake. 

    I got this recipe from a friend. I have not made it but it sure looks good.

    Tuesday, July 1, 2014


    For all my Krispy Kreme friends out there. Now you can make your own!

    3 tbsp milk
    3 tbsp boiling water
    1 tsp dry active yeast
    8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See my note above)
    1 1/2 oz sugar (about 3 tablespoons)
    1 egg
    1 oz butter, cold to room temperature (just don't melt it, okay?)
    dash of salt

    Enough oil to cover the bottom few inches of a wok, or a deep fryer.

    In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
    In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
    Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
    Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
    Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
    Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.(190 c)
    Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
    Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

    1/3 cup butter
    2 cups confectioners' sugar
    1 1/2 teaspoons vanilla
    4 tablespoons hot water or as needed

    A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
    2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours. 
    If you don't have a scale, start at 1 1/2 cups and work your way up from there.

    Recipe and picture via "Now You're Cook'in"

    Monday, June 30, 2014


    1 graham cracker pie shell
    1 carton (8-oz) frozen whipped topping, thawed
    1 tsp lemon juice
    1/3 cup granulated sugar
    1 brick (8-oz) cream cheese, softened to room temperature
    1 1/4 cups coarsely chopped Keebler (or other brand) rainbow bite-size cookies
    red, white and blue sprinkles for garnish

    With electric mixer, blend cream cheese until fluffy; add the sugar and lemon juice. Beat until completely blended and sugar is dissolved.

    Gently fold the whipped topping and cookies into the cream cheese mixture. Transfer mixture to the pie shell.

    Sprinkle the colorful sprinkles over the top.

    Refrigerate or freeze for a couple of hours before serving.

    Thursday, June 26, 2014


    • 1/2 cup chopped pecans
    • 1/2 cup butter, softened and divided
    • 1 cup firmly packed light brown sugar
    • 2 tablespoons rum  (or an equal to amount of rum extract)
    • ripe bananas
    • 3/4 cup granulated sugar 
    • large eggs 
    • 3/4 cup milk 
    • 1/2 cup sour cream 
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose baking mix
    • 1/4 teaspoon ground cinnamon

    1. 1. Preheat oven to 350°. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.
    2. 2. Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet or 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat; stir in brown sugar and rum.
    3. 3. Cut bananas diagonally into 1/4-inch-thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.
    4. 4. Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Add milk and next 2 ingredients; beat just until blended. Beat in baking mix and cinnamon until blended. (Batter will be slightly lumpy.) Pour batter over mixture in skillet. Place skillet on a foil-lined jelly-roll pan.
    5. 5. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake.
    6. Note: This cake recipe was published in Southern Living magazine in 2011. It was submitted by one of our local Grapevine, Texas residents.

    Wednesday, June 25, 2014


    This is a recipe I got from TOH. They titled it Fourth of July Cake but without the flags it would be perfect for any day.

  • 1 prepared angel food cake (8 to 10 ounces)
  • 2 quarts strawberry ice cream, softened
  • 1 quart vanilla ice cream, softened
  • 2-1/2 cups heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • Decorative mini paper flags, optional

  • Cut cake horizontally into four equal layers. Place bottom layer on a serving plate; spread with half of the strawberry ice cream. Immediately place in freezer. Spread second cake layer with vanilla ice cream; place over strawberry layer in freezer. Spread third cake layer with remaining strawberry ice cream; place over vanilla layer in freezer. Top with remaining cake layer.
  • In a bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form. Frost top and sides of cake. Freeze until serving. Decorate with mini flags if desired. Yield: 12-14 servings.