1 pound brown sugar
1/2 cup water
1 teaspoon salt
Cook to soft ball 250 degrees
Add
5 tablespoon sherry
1 teaspoon maple flavoring
Cook to soft ball 250 degrees
Beat to fudge consistency.
Add
1 pound pecans
Gently stir to coat nuts
Pour out onto cookie sheet and separate - be careful not to burn your fingers.
From: The Best Chocolate Cake Recipe {Ever} - Add a Pinch
Yields: 24 servings
2 cups (240 g) all-purpose flour
▢2 cups (396 g) sugar
▢3/4 cup (63 g) unsweetened cocoa powder
▢2 teaspoons (8 g) baking powder
▢1 1/2 teaspoons (9 g) baking soda
▢1 teaspoon (2.8 g) kosher salt
▢1 teaspoon (2.3 g) espresso powder, homemade or store-bought
▢1 cup (227 g) milk, or buttermilk, almond, or coconut milk
▢1/2 cup (99 g) vegetable oil, or canola oil, or melted coconut oil
▢2 large (100 g) eggs
▢2 teaspoons (9.4 g) vanilla extract
▢1 cup (227. g) boiling water
▢Chocolate Buttercream Frosting Recipe (see below)
Preheat oven to 350ยบ F. Prepare two 9-inch cake pans by spraying with baking spray, buttering and lightly flouring, or brushing them with homemade chocolate pan release.
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
Frost the cake with Chocolate Buttercream Frosting.
Notes
The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I’ve ever tasted!
Frosting:
1½ cups (339 g) butter, softened
▢1 cup (84 g) unsweetened cocoa powder
▢5 cups (567.5 g) confectioner’s sugar
▢½ cup (113.5 g) milk, whole, half and half, or heavy cream preferred
▢2 teaspoons (9 g) vanilla extract
▢½ teaspoon (1 g) espresso powder
Add cocoa powder to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
Cream together butter and cocoa powder until well-combined.
Add confectioner's sugar to a large bowl. Whisk through to remove any lumps. Alternatively, you may sift the confectioner's sugar into the large bowl. Add the confectioner's sugar and milk to the cocoa mixture by adding 1 cup of confectioner's sugar followed by about a tablespoon of milk. After each addition has been combined, turn the mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
Add vanilla extract and espresso powder and combine well.
If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
From: Perfect Graham Cracker Crust (Video) - Sally's Baking Addiction
Yields: 1 9" crust
1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
1/4 cup (50g) granulated sugar
6 Tablespoons (85g) unsalted butter, melted
If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin.
Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks.
Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tip: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. If making a pie, run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust—this helps prevent the crust from falling apart when you cut slices.
For a baked dessert, pre-bake this crust per your filling recipe’s directions. I usually pre-bake for 10 minutes at 350°F (177°C). For a no-bake dessert, cool the crust completely before using, unless your filling’s recipe instructs otherwise.
From: Pumpkin Bars with Cream Cheese Frosting | Mel's Kitchen Cafe
4 large eggs
1 ⅔ cups (353 g) granulated sugar
1 cup vegetable oil, can substitute 1/2 cup applesauce for 1/2 cup oil
1 (15-ounce) can pumpkin puree
2 cups (284 g) sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing
1 (8-ounce) package (227 g) cream cheese, softened
½ cup (113 g) butter or margarine, softened
2 cups (228 g) sifted powdered sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes.
Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
From: Apple Pie by Grandma Ople Recipe
Yields: 1 pie
6 small Granny Smith apples, or as needed
½ cup unsalted butter
3 tablespoons all-purpose flour
½ cup white sugar
½ cup packed brown sugar
¼ cup water
1 (9 inch) sour cream pie crust (see recipe in blog)
Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Peel and core apples, then thinly slice. Set aside.
Melt butter in a saucepan over medium heat. Add flour and stir to form a paste; cook until fragrant, about 1 to 2 minutes. Add both sugars and water; bring to a boil. Reduce the heat to low and simmer for 3 to 5 minutes. Remove from the heat.
Press one pastry into the bottom and up the sides of a 9-inch pie pan. Roll out remaining pastry so it will overhang the pie by about 1/2 inch. Cut pastry into eight 1-inch strips.
Place sliced apples into the bottom crust, forming a slight mound. Lay four pastry strips vertically and evenly spaced over apples, using longer strips in the center and shorter strips at the edges.
Make a lattice crust: Fold the first and third strips all the way back so they're almost falling off the pie. Lay one of the unused strips perpendicularly over the second and fourth strips, then unfold the first and third strips back into their original position.
Fold the second and fourth vertical strips back. Lay one of the three unused strips perpendicularly over top. Unfold the second and fourth strips back into their original position. Repeat Steps 6 and 7 to weave in the last two strips of pastry. Fold and trim excess dough at the edges as necessary, and pinch to secure.
Slowly and gently pour sugar-butter mixture over lattice crust, making sure it seeps over sliced apples. Brush some onto lattice, but make sure it doesn't run off the sides.
Bake in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft, 35 to 45 minutes.
Serve and enjoy!
From: No Fail, Sour Cream Pie Crust Recipe
Yields: 2 crusts
2 sticks unsalted butter (1 cup, 8 ounces, 225g) cubed
2 cups (280g) all-purpose flour
2 teaspoons sugar (for sweet recipes, otherwise skip)
1 teaspoon salt (skip if using salted butter)
1/2 cup (115ml) sour cream (full fat, NOT light sour cream)
Cut the butter into cubes and let sit:
Cut the butter into cubes and let it sit on the counter to take the chill off (don't soften the butter, just let it sit out for a couple minutes when you take it out of the fridge).
Whisk together the dry ingredients:
In a large bowl, vigorously whisk together the flour, sugar (if using), and salt (omit if using salted butter).
Work the butter into the flour:
Sprinkled the cubes of butter over the flour. Use your clean hands to squish the flour and butter together with your thumbs, fingers, and knuckles. Work the butter into the dough until you have what resembles a coarse meal with some flattened chunks of butter.
Add the sour cream:
Add the sour cream to the flour and butter mixture. Use a fork to incorporate into the mixture.
Form the dough into disks, refrigerate:
Use your hands to gather the pastry dough together into a large ball. Use a knife to cut the ball in half. Form into two disks. As you work the dough into disks, it should end up smooth, having the consistency of Play-Doh. Don't worry about over-working this dough. Form the disks so that there are no cracks.
Sprinkle all over with a little flour. Wrap tightly with plastic wrap. Once you wrap the dough disk in plastic wrap, you can massage the dough and the edges with your warm hands to close any cracks. Chill in the refrigerator for an hour or up to a day ahead.
Remove the dough from fridge, let sit, then roll out:
After the dough has been sitting in the fridge for an hour, remove it and let it sit for 5 to 10 minutes at room temperature to become more malleable before rolling out.
If it still feels too stiff to roll out, hold your hands around the edges to soften.
To roll out, sprinkle a clean, flat surface with flour. As you roll the dough, check to make sure the bottom is not sticking. If it is, lift it up and sprinkle a little flour underneath.
Roll out to 12 to 14 inches wide, to an even thickness
You can use this pastry dough for unstructured rustic pies or galettes, or single or double crusted traditional pies. It can also be used for a savory pot pie.
Whether you use the dough for a galette or a double crust pie, it will be prettier with a light egg wash. Just whisk one egg in a small bowl, add a teaspoon of water, and brush lightly over the exposed crust with a pastry brush, right before baking.
From: The Best Chocolate Chip Cookie Recipe Ever - JoyFoodSunshine
Yields: 36
▢1 cup salted butter softened
▢1 cup granulated sugar
▢1 cup light brown sugar packed
▢2 teaspoons pure vanilla extract
▢2 large eggs
▢3 cups all-purpose flour
▢1 teaspoon baking soda
▢½ teaspoon baking powder
▢1 teaspoon sea salt
▢2 cups chocolate chips (12 oz)
Preheat oven to 375 degrees F. Line three baking sheets with parchment paper and set aside.
In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.
Cream together butter and sugars until combined.
Beat in eggs and vanilla until light (about 1 minute).
Mix in the dry ingredients until combined.
Add chocolate chips and mix well.
Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.
Let them sit on the baking pan for 5 minutes before removing to cooling rack.
Heat the oven to 350 degrees. Butter a 13-by-9-inch baking dish. In a medium bowl, combine the flour, 1 cup/200 grams of the brown sugar, oats, pecans and salt. Add the butter, and stir with a fork until the crumbs are evenly moistened.
Add the apples to the buttered baking dish and toss with the remaining ½ cup/100 grams brown sugar, cinnamon and lemon juice. Spread the apples into an even layer. Press the crumb mixture together to create clumps of different sizes, and sprinkle on top of the apples. Transfer to the oven, and bake until the apples are tender and the crumb topping is crisp and deep golden brown, about 50 to 60 minutes. Serve warm or at room temperature.
Pumpkin Cheesecake
Ingredients
Crust:
12 Graham crackers, crushed
6 Tablespoons real butter, melted
Filling:
3 (8 oz) packages of cream cheese
1 1/2 cups packed light brown sugar
15 oz can pumpkin pie mix
4 eggs
1/4 Cup sour cream
1 Tablespoon vanilla
2 Tbsp all purpose flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp cloves
1/4 tsp salt
*whipped cream for serving.
Directions
Serves 6 generous portions
Pan - I use a corning ware type pan so it is a thicker pan than the normal 9x13 tin or glass. It is probably closer to an 8x10 size.
Crust
1 cup flour
2 Tablespoons sugar
1 Tsp salt
1/2 cup olive oil
4 Tablespoons milk or nut milk
In a small bowl combined the flour, sugar, and salt. mix. Add olive oil and milk. mix. It will be oily. Pat into the pan.
Crumble
2 tsp cinnamon
2/3 cup sugar
8 Tablespoons olive oil
1 1/3 cup flour
Combine the cinnamon, sugar, oil, and flour. Mix together. Put half the mixture onto the crust. Hold the other half until later.
Apples
4 apples sliced thin
1 tsp cinnamon
1/2 tablespoon sugar
Mix together so apple slices are covered with cinnamon and sugar. Place on the crust.
Put the rest of the crumble on top of the apples.
Bake for 1 hour at 350.
From: https://www.allrecipes.com/recipe/8350/chantals-new-york-cheesecake/
Servings: 12
Ingredients (Strawberry Sauce Recipe Follows)
12 Graham crackers, crushed
4 Tablespoons butter, melted
4 (8 oz) packages of cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 Cup sour cream
1 Tablespoon vanilla
1/4 cup all purpose flour
