Quick Vanilla Buttercream Frosting

Quick Vanilla Buttercream Frosting

from melskitchencafe.com

*Makes about 4 cups of frosting

½ cup (1 stick, 8 tablespoons) butter, softened to room temperature

3 ounces cream cheese, softened to room temperature

16 ounces powdered sugar (about 3 ½ cups)

¼ cup heavy cream

1 teaspoon pure vanilla extract

In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy.

For a chocolate butter cream you can add 4 oz of melted chocolate or 1/2 C. of cocoa.

Enjoy!

BIG and CHEWY Chocolate chip Cookies

BIG and CHEWY Chocolate chip Cookies

http://www.confessionsofacookbookqueen.com
INGREDIENTS

3 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, melted and cooled
1 1/4 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
1 tablespoon vanilla extract
1 (12 oz) bag semisweet chocolate chips


Heat oven to 325. Whisk the flour, baking soda and salt together in a large bowl and set aside.


Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, about 1 to 2 minutes. Beat in the eggs, egg yolks, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.


Reduce the mixer to low speed and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips until incorporated.


Working with 1/4 cup of dough at a time, roll the dough into balls and lay on parchment paper (I didn't have any and just sprayed sheets with Pam) lined baking sheets, spaced about 2 1/2 inches apart. Bake until the edges are golden but the centers are still soft and puffy, about 17 to 20 minutes.


Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Outrageous Brownies

foodnetwork.com

Copyright 1999, The Barefoot Contessa Cookbook This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.

Ingredients

nocoupons

• 1 pound unsalted butter
• 1 pound plus 12 ounces semisweet chocolate chips
• 6 ounces unsweetened chocolate
• 6 extra-large eggs
• 3 tablespoons instant coffee granules
• 2 tablespoons pure vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 cups chopped walnuts

Directions

Preheat oven to 350 degrees F.

Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

Buttercream Icing

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Buttercream Icing

http://allrecipes.com
Original Recipe Yield 2 -1/2 cups

Ingredients

• 1/2 cup shortening
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar
• 2 tablespoons milk

Directions

1. In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

Triple Berry Cookie Crumble

bettycrocker.com

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2	cup sugar
2	cups sliced fresh strawberries
2	cups fresh blackberries
2	cups fresh blueberries
1	teaspoon ground cinnamon
6	tablespoons cold butter or margarine, cut into pieces

1. Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish with cooking spray.
2. In small bowl, mix 1/2 cup cookie mix and 1/2 cup sugar. In large bowl, toss together strawberries, blackberries and blueberries. Sprinkle with cookie mix-sugar mixture. Toss gently until berries are well coated. Place fruit mixture in baking dish.
3. In medium bowl, mix together remaining cookie mix and cinnamon. Using pastry blender or fork, cut butter into cookie mix until mixture is crumbly. Sprinkle evenly over fruit.
4. Bake 35 to 40 minutes or until topping is golden brown and fruit is bubbly. Serve warm or room temperature.

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Directions

1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
   
   
2. 2 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 mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
   
   
3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
   
   VARIATIONS:
   ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
   
   THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
   
   BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
   
   CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
   
   
   "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
   
   
4. 41/2 cup (1 stick) butter or margarine
   
5. 52/3 cup HERSHEY'S Cocoa
   
6. 63 cups powdered sugar
   
7. 71/3 cup milk
   
8. 81 teaspoon vanilla extract
   
   Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

One Bowl Chocolate Cake

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One Bowl Chocolate Cake III

allrecipes.com

By: shirleyo

"This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting."

Original Recipe Yield 2 - 9 inch round cake layers

Ingredients

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Apple Crisp

I decided to bring Apple Crisp to our weekly Life Group meeting, and a single batch (serves 6) would NEVER be enough... so I doubled the recipe.

I washed, peeled, quartered and sliced 16 medium sized apples.

I placed all of my apple slices in a lightly sprayed 9 x 13.

Since I had only planned to make a single batch, I had only set one stick of butter out on the counter to come to room temperature. I pulled a second stick from the freezer and I microwaved it on defrost(watching carefully for a puddle to start forming from the inside) until the butter nearly became room temperature. (tricky, tricky!)

I then measured 1 1/2 cups of brown sugar (3/4 cup per batch)- but my brown sugar had a few lumps. So I put my brown sugar in the microwave for 30 seconds and I was easily able to smush my lumps into the standard brown sugar consistency. (More tricky-ness!!!)

Next, I added my two sticks of butter, 1 1/2 cups of flour, 1 cup of quick-cooking oats, cinnamon and vanilla to taste!

Apple Crisp is not a beautiful dessert, especially pre-baked in this picture! But all 12 servings were consumed before I could snap a final picture! Hmmm, maybe I'll have to bake this again later this week, especially while apples are inexpensive and in season!!!

Recipe Recap: (single recipe version, serves 6)

4-6 Apples. Core, skin, quarter and slice.

3/4 Cup all-purpose flour.

1/2 Cup quick oats.

3/4 Cup brown sugar.

1 Stick of butter.

1 Teaspoon cinnamon

1 Teaspoon vanilla

*Layer as instructed above. Bake at 375* for 30 minutes.