Ingredients Nonstick cooking spray 3/4 cup all-purpose flour 1/3 cup cocoa powder 1 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon kosher salt 1/2 cup coconut oil, at room temperature 1/2 cup granulated sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup whole milk 1/3 cup chocolate chips 3/4 cup walnuts, chopped –…
Category: Desserts
Dark Chocolate Vegan Truffles
INGREDIENTS 8 ounces dark chocolate (at least 70 percent cacao), chopped 1/4 cup organic unrefined coconut oil 3 tablespoons water 1 teaspoon pure vanilla extract Pinch of sea salt 1/4 cup unsweetened cocoa powder, for rolling Assorted toppings: cocoa powder, finely chopped nuts (pistachios, almonds, hazelnuts), and toasted unsweetened shredded coconut DIRECTIONS Melt chocolate with…
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Giada deLaurentis recipes
Double Chocolate Donuts http://www.foodnetwork.com/recipes/giada-de-laurentiis/double-chocolate-glazed-doughnuts.html Brazilian Style truffles http://www.foodnetwork.com/recipes/giada-de-laurentiis/brazilian-style-truffles.html Lemon strawberry meringue
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Almond Flour Shortbread Cookies (low carb)
These are great on their own, could be used as a base for a linzer type cookie, topped with strawberries and cream, you name it, these will fit the bill. Not too sweet, tender and luxorious as you would expect a shortbread cookie to be. Ingredients: 1 Cup good quality Almond Flour 1/4 Cup…
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No Bake Cheesecake
Filling: 16 ounces cream cheese, softened to room temperature (but not warm) 1 teaspoon pure vanilla extract 1 cup (4 ounces) powdered sugar 1/2 cup sour cream 3/4 cup cold heavy whipping cream Crust: 1 1/2 cups graham cracker crumbs (7.25 ounces, about 13 rectangle graham crackers) 2 tablespoons granulated sugar 6 tablespoons butter, melted…
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Russian Tea Cookies
These are a favorite of mine, my grandmother and mother used to make these delicate little treats. I think I like them best because they are not too sweet, and soooooo delicate they melt in your mouth. They come together in no time and so easy to make. I use the food processor for the entire process….
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Peppermint Patties
So last year I decided to try making homemade peppermint patties. They turned out amazing and I am getting ready to get in the kitchen and make another batch so figured I would post the recipe here for those of you that would like to give it a try. Ingredients: 2 1./4 cups powdered sugar…
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Red Velvet Cake
Every good southern girl has her own red velvet cake, mine is a little different in that I use a cooked butter cream frosting but everyone who tries mine, says it is the best! I am placing my recipe here with a bit of hesitation, but hey, the only people looking at my blog these days are my friends, so why not share!
Ingredients for cakes
- Butter and flour for the pans
- (3) 9” rounds of parchment paper for the cake pans
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder
- 3/4 cups vegetable oil
- 3/4 cups butter – softened
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring (1 ounce)
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- Standby Butter Cream Frosting – recipe below or HERE
Directions
Preheat the oven to 350 degrees F. Place parchment paper in the bottom of each pan and lightly butter and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, butter, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a stand mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
STANDBY BUTTERCREAM FROSTING
Ingredients
- 1 cup butter, softened
- 1 cup white sugar
- 4 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon vanilla extract
Directions
- In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature.
- With an electric mixer, beat butter and sugar until fluffy.
- Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost generously and enjoy!
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No Bake Mini Pumpkin Cheesecakes
I saw this post on FB and just HAD to add it to my blog. Credit goes to the original blogger: http://www.afamilyfeast.com/no-bake-mini-pumpkin-cheesecakes/ Ingredients For the crust 1 sleeve graham crackers (about 9 crackers) ½ stick (4 tablespoons) butter, melted 2 tablespoons sugar 2 tablespoons brown sugar For the filling 1 8-ounce package cream cheese, softened to…
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Easy Vanilla Frosting
I love simple recipes and this is about as easy as it gets … just remember 2 – 2 – 2 . Two Cups Confectioners Sugar Two Tablespoons softened Butter Two Tablespoons Milk 1/2 Teaspoon Vanilla Extract Mix and frost your cake! Makes 1 Cup of Frosting.