BUTTERMILK TEXAS SHEET CAKE

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INGREDIENTS

Cake
  • 2-1/2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 cup oil
  • 1 cup water
  • 1 stick butter
  • 2 eggs
  • 2 tsp. vanilla
  • 1 tsp. cinnamon
  • 1-1/2 tsp. baking soda
  • 2/3 cup buttermilk

Frosting
  • 6 Tbsp. butter
  • 1 cup light brown sugar (packed)
  • 1/2 cup milk
  • 4 to 5 cups powdered sugar

INSTRUCTIONS
Preheat oven to 350-degrees. Grease jelly-roll pan and set aside.

Cake 
  1. Add the flour and sugar to a large bowl. Mix it up and set it aside.
  2. Add the oil, butter, and water to a saucepan, turn it on medium-high, and bring it to a boil.
  3. Pour the boiling oil mixture over the flour and mix until well blended.
  4. Add the eggs, cinnamon, baking soda, vanilla, and buttermilk and mix with a beater until well blended.
  5. Pour into the jelly-roll pan and bake for 20-25 minutes until cake tester comes out clean.
  6. Allow cake to cool for at least 30 minutes.

Frosting 
  1. Add the butter and brown sugar to a sauce pan and cook on medium-high.
  2. Bring the mixture to a boil and cook until it begins to thicken and the brown sugar dissolves.
  3. Remove from heat and let it cool for a minute or two.
  4. Add the milk and mix it in.
  5. Add the powdered sugar and mix with a beater until it is smooth.
  6. Pour over the cake and let cool.







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EASY BLACKBERRY PIE BARS RECIPE

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INGREDIENTS

CRUST
  • 2 1/2 cups all-purpose flour (12 1/2 ounces)
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup unsalted butter
  • 1 egg, separated
  • 2/3 cup milk (actually a little less)
  • 1/2 cup cornflakes cereal, crushed

FILLING
  • 3 to 4 cups blackberries
  • 2/3 cup sugar (more or less depending on sweetness of berries)
  • 2 1/2 tablespoons cornstarch
  • 1 to 2 teaspoons lemon zest (optional)

GLAZE
  • 1/2 cup powdered sugar
  • 1 tablespoon water or milk
  • 1/2 teaspoon vanilla

INSTRUCTIONS
  1. Preheat oven to 350 degrees. Line a 9x13 pan with foil, overhanging on the ends so you can easily lift to remove the bars from the pan. Lightly spray the foil with cooking spray.
  2. Add the flour, salt, shortening, and butter to a large bowl and mix with a pastry blender until it looks like cornmeal with pea-sized and smaller pieces.
  3. Place the egg yolk in a small liquid measuring cup and lightly beat with a fork. Then add milk to the mixture until it reaches 2/3 cup. Stir the milk mixture into the flour mixture.
  4. Divide the dough into two equal portions. Lightly cover one portion with plastic wrap or other so it doesn't dry out, then roll out the other portion until it is close to 9x13 size or a little smaller. Carefully place the rolled out dough into the prepared pan as the bottom crust, gently press it out to cover the bottom of the pan, if needed. Spread crushed cornflakes over the bottom crust.
  5. In a medium bowl, gently stir together the blackberries, sugar, cornstarch, and lemon zest (if using). Pour the berry mixture into the pan and spread on top of the cornflakes and crust.
  6. Roll out the other portion of dough to 9x13 size and place in the pan over the berries. Lightly beat the egg white, then brush over the top crust.
  7. Bake at 350 for 35 to 45 minutes, until crust is golden brown.
  8. Meanwhile, in a small bowl, whisk together the powdered sugar, water or milk, and vanilla for the glaze. Pour the glaze over the bars after the bars have cooled a bit. Serve warm, at room temperature, or refrigerate and serve cold.






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CROCK POT CANDY

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INGREDIENTS
  • 34.5 ounces honey roasted dry roasted peanuts (I used planters)
  • 32 ounces almond bark (vanilla flavored)
  • 12 ounces semisweet chocolate chips
  • 4 ounces German chocolate bar (by Baker's)
  • optional garnish: sprinkles or crushed candy canes

INSTRUCTIONS
  1. Layer ingredients into crockpot (I used a 5 quart), cover.
  2. Cook for 1 hour on low temperature. Do not stir.
  3. After 1-hour stir mixture and continue to cook, stirring every 15-20 minutes for another hour (a total of 2 hours).
  4. Meanwhile, line countertop or table with a long piece of parchment paper.
  5. Turn off crockpot. Use a 1 tablespoon scooper to scoop out candy from crockpot and onto parchment paper. Make sure candy is not touching. Top with favorite garnish.
  6. Allow to cool completely.






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Vanilla Crazy Cake

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Ingredients
  • 1 1/2 Cups All-purpose flour
  • 1 Cup Sugar
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp White vinegar
  • 5 tbsp Vegetable oil
  • 1 Cup Water
  • 1 1/2 tsp Pure vanilla extract

Instructions
  1. Preheat oven to 350 degrees. Mix the flour, sugar, baking soda, and salt in a greased 8" square (or round...I prefer the round, but I've made this in both) baking pan. 
  2. Make 3 depressions in the dry ingredients - two small and one large. Pour the vinegar and vanilla in each of the two smaller depressions, and the vegetable oil in the large one. 
  3. Pour water over the entire thing and mix until smooth. 
  4. Bake on the middle rack of the oven at 350 degrees for 35 minutes. Let it cool, then top with your favorite frosting and enjoy!






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The Best Lemon Cheesecake

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Ingredients

For the coconut cookie crust:
  • 1 1/2 cups graham cracker crumbs see notes
  • 1/2 cup sweetened shredded coconut
  • 4 tbsp unsalted butter melted and cooled slightly

For the lemon cheesecake:
  • 4 8-oz blocks cream cheese softened
  • 3/4 cup granulated sugar
  • 2 tbsp all purpose flour
  • 2 tbsp milk
  • 1 cup sour cream
  • 4 pcs large eggs
  • 2 packages 4-serving size lemon instant pudding

Instructions
  1. Preheat oven to 300F if using a dark non-stick springform pan (if using a silver springform pan, preheat oven to 325F). Line the bottom of a 9-inch springform pan with parchment paper and set aside.
  2. Mix 1 1/2 cups graham cracker crumbs, 1/2 cup sweetened shredded coconut and 4 tablespoons melted butter until the mixture is evenly moist. Press onto the bottom of your pan and bake for 10 minutes. Take out of oven and allow to cool while you work on your cheesecake.
  3. Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese, 3/4 cup granulated sugar, 2 tablespoons flour and 2 tablespoons milk until well combined (about 2 minutes on medium high speed). Scrape the bottom and sides of your bowl. Add 1 cup sour cream and stir until incorporated.
  4. Switch to low speed and add eggs 1 at a time until each one is just blended. Then add 2 packages of lemon instant pudding and stir until combined. The batter will look a little like scrambled eggs at this point, that's OK.
  5. Take a roasting pan (or a fairly large baking dish) filled with hot water and put it at the bottom rack of your oven. Put your cheesecake on the middle rack and bake for an hour or until the cheesecake is puffy, still wobbly (but not soupy) in the middle and the edges are starting to turn brown and separating from the edge of the pan.
  6. Turn the oven off. Open the oven door slightly and keep the cheesecake in the oven for another hour. Take the cheesecake out of the pan by carefully running a sharp knife along the edge of the pan before releasing it. Chill in the refrigerator completely - at least 4 hours (preferably overnight).






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Easy No Bake Cookies

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Ingredients
  • 1/2 cup butter
  • 2 cups sugar
  • 1/2 cup milk
  • 1/4 cup cocoa powder
  • 3/4 cup peanut butter
  • 2 tsp vanilla
  • 3 1/2 cups quick cooking oats

Instructions
  1. In a large saucepan or high sided saute pan add your butter, sugar, milk and cocoa powder.
  2. Melt together and bring to a boil and boil for 1 minute then remove from heat.
  3. Add in your peanut butter and vanilla and whisk until smooth and combined.
  4. Add in your oats and stir until full covered and coated.
  5. Lay down a piece of parchement paper on a flat surface and using a cookie scoop or ice cream scoop, scoop about 2 heaping tablespoonfuls into mounds on your parchement paper and let set for about 20 minutes.






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DEPRESSION ERA CHOCOLATE CAKE RECIPE

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Ingredients: 
  • 3 cups flour (Either spelt or unbleached all-purpose or a combination of both)
  • 2 cups organic cane sugar
  • 1 tsp sea salt (you can find my favorite salt here)
  • 6 Tbs cocoa powder
  • 2 tsp aluminum-free baking soda
  • 1/2 tsp ground ginger
  • 3/4 cup coconut oil, melted and cooled
  • 2 tsp pure vanilla extract
  • 1 Tbs strong coffee (or you can use instant coffee dissolved in the water)
  • 2 cups warm temperature water
  • 2 Tbs apple cider vinegar

Directions: 
  1. Preheat oven to 375 degrees and grease and flour two 9 inch round cake pans or one 13 x 9 inch pan.
  2. In a large mixing bowl, combine flour, sugar, salt, cocoa powder, baking soda, and ginger, stirring to mix well.
  3. Add melted and cooled coconut oil, vanilla, and warm water. (If using instant coffee, dissolve the coffee into the warm water first, making sure it’s fully dissolved.) Stir well to combine.
  4. Add coffee and apple cider vinegar, stirring well to make sure there are no lumps in the batter. The batter will foam up a bit as the baking soda reacts with the acid in the vinegar and the coffee.
  5. Pour batter into cake pans and bake at 375 degrees for about 25 minutes or until a toothpick inserted in the center comes out clean. (If you use a 13 x 9 pan rather than two cake pans, the cake might take a bit longer to bake through.)






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Lemon Raspberry Cheesecake Bars

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Ingredients

Crust:
  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1 Tbs lemon zest
  • 1/2 cup butter melted

Cheesecake:
  • 4 8 oz pkg cream cheese, softened
  • 1 cup sugar
  • 2 Tbs lemon juice
  • Zest from 1 lemon + more for topping
  • 4 eggs
  • 2 1/2 cup raspberries + more for topping
  • Whipped topping optional

Instructions
  1. Preheat oven to 325.
  2. Line a 9"x13" pan with tinfoil, set aside.
  3. In bowl stir together graham cracker crumbs, sugar, lemon zest and butter.
  4. Press mixture into prepared pan and bake in oven for 10 minutes.
  5. Meanwhile in large bowl beat your cream cheese until smooth.
  6. Add in your sugar, lemon juice and lemon zest and beat again until combined.
  7. Add in your eggs one at a time, mixing well after each addition.
  8. Fold in 2 1/2 cups of your raspberries and pour into crust and spread evenly.
  9. Bake in oven for 35-40 minutes until center is almost set, remove from oven and let cool completely.
  10. Refrigerate for 4 hours to set, then cut into bars and top with whipped topping, lemon zest and raspberries if desired.






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SALTED CARAMEL BARS

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INGREDIENTS

CRUST:
  • 3.5 oz granulated sugar (1/2 cup)
  • 1/2 tsp salt
  • 5 oz unsalted butter , melted
  • 1 egg yolk , whisked
  • 7.5 oz all-purpose flour (1 2/3 cup)

CARAMEL LAYER:
  • 8 oz unsalted butter (1 cup)
  • 7.5 oz light brown sugar (1 cup, lightly packed)
  • 8.25 oz light corn syrup (3/4 cup)
  • 1 tsp fine sea salt
  • 1.75 oz granulated sugar (1/4 cup)
  • 1/4 cup heavy cream
  • 2 tsp pure vanilla extract
  • Flaked sea salt

INSTRUCTIONS
  1. Pre-heat the oven to 350 degrees Fahrenheit. Prepare a 9-by-9-inch pan by lining the bottom with a long strip of parchment paper, making sure that the paper is long enough so the ends hang over the sides of the pan. Spray the parchment and pan with nonstick cooking spray.
  2. In a large bowl, stir together the sugar, salt, and melted butter with a fork. Add the egg yolk and mix well.
  3. Finally, add the flour and stir until the crust is moist clumps. Transfer the dough into the parchment lined pan and press down with your hands or the bottom of a measuring cup to make an even layer. Refrigerate the crust for 15-20 minutes, until chilled. 
  4. Bake the crust for about 25 minutes, until lightly golden brown on top. Let the crust cool completely while you prepare the caramel topping.
  5. To make the caramel topping, combine the butter, brown sugar, corn syrup, salt, granulated sugar and cream in a medium heavy-bottomed saucepan. The caramel will bubble up as it cooks, so be sure to use a pan where the mixture can triple in size.
  6. Bring the mixture to a boil, stirring occasionally, and make sure that all of the sugar is dissolved. Once it's boiling, insert a candy thermometer and cook, stirring occasionally, until it reads 250 degrees F. (This will produce a bar with a medium-firm chew. For a softer chew, cook to 245 F, and for a really firm chew, shoot for 255 F.)
  7. Once at the right temperature, remove the pan from the heat, stir in the vanilla extract, and pour the caramel on top of the shortbread.
  8. Let the caramel sit until firm: about 2-3 hours at room temperature.  You can speed up the process by refrigerating it, but it will get very hard in the refrigerator, and you might need to let it come back to room temperature before cutting and serving.
  9. Once the caramel has set, remove the bars from the pan and cut it into small square or rectangles. Finish with a little pinch of flaked sea salt, and enjoy! These bars are best served and eaten at room temperature. If you have cooked them a little too long and they're harder than you like, microwave them for 5-8 seconds and the caramel will soften to a wonderfully chewy texture.






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CHOCOLATE CRAZY CAKE RECIPE

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Ingredients 
  • 1 1/2 Cups flour (all-purpose)
  • 3 Tbsp. cocoa (unsweetened)
  • 1 Cup sugar (All purpose sugar – Granulated Pure Cane Sugar)
  • 1 tsp. baking soda
  • 1/2 tsp.  salt
  • 1 tsp. white vinegar
  • 1 tsp.  pure vanilla extract
  • 5 Tbsp. vegetable oil
  • 1 Cup water

Directions (picture tutorial below) 
  1. Preheat oven to 350 degrees F. 
  2. Mix first 5 dry ingredients in a greased 8″ square baking pan.  Make 3 depressions in dry ingredients – two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth. 
  3. Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy! 
  4. Note: Oven baking times may vary, be sure to check your cake to make sure you do not over bake.






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Cranberry and Walnut Pinwheels

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Ingredients
  • 1 cup dried cranberries, chopped
  • 1 cup chopped walnuts
  • 1/2 cup sugar
  • zest of 1 orange
  • 2 refrigerated pie crusts (I use Pillsbury Pie Crust)
  • 2 tablespoons butter , melted
  • 1 whole egg
  • 2 tablespoons water
  • honey


Instructions
  1. Preheat oven to 400.
  2. Line a baking sheet with parchment paper and set aside.
  3. Place the cranberries, walnuts, sugar, and zest in a mixing bowl; mix until thoroughly combined.
  4. On a lightly floured surface roll out the pie crusts into two squares.
  5. Generously brush the pie crusts with the melted butter.
  6. Spread the cranberry filling on top of the pie crusts.
  7. Roll each pie crust into a log.
  8. Pinch the edges to seal.
  9. Combine the egg and water in a small bowl and beat until well blended.
  10. Brush each log with the egg mixture.
  11. Carefully cut each log into 10 slices. NOTE: If you're having issues with slicing the log because the dough is too soft, put it in the freezer for about 10 to 15 minutes before cutting. 
  12. Place the slices, cut side up, on the prepared baking sheet, 1 inch apart.
  13. Bake for 12 to 15 minutes, or until golden brown.
  14. Place pinwheels on a cooling rack.
  15. Spread a teaspoon, or more, of the honey on each pinwheel.
  16. Let cool before serving.



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Classic Chocolate Cake Donuts

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Ingredients
Donuts
  • 1/3 cup coconut flour
  • 1/3 cup Swerve Sweetener
  • 3 tbsp cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs
  • 1/4 cup butter melted
  • 1/2 tsp vanilla extract
  • 6 tbsp brewed coffee or water coffee intensifies the chocolate flavour

Glaze:
  • 1/4 cup powdered Swerve Sweetener
  • 1 tbsp cocoa powder
  • 1 tbsp heavy cream
  • 1/4 tsp vanilla extract
  • 1 1/2 to 2 tbsp water

Instructions
Donuts:
  1. Preheat the oven to 325F and grease a donut pan very well.
  2. In a medium bowl, whisk together the coconut flour, sweetener, cocoa powder, baking powder, and salt. Stir in the eggs, melted butter, and vanilla extract, then stir in the cold coffee or water until well combined.
  3. Divide the batter among the wells of the donut pan. If you have a six-well donut pan, you may need to work in batches.
  4. Bake 16 to 20 minutes, until the donuts are set and firm to the touch. Remove and let cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely.

Glaze:
  1. In a medium shallow bowl, whisk together the powdered sweetener and cocoa powder. Add the heavy cream and vanilla and whisk to combine. 
  2. Add enough water until the glaze thins out and is of a "dippable" consistency, without being too watery.
  3. Dip the top of each donut into the glaze and let set, about 30 minutes.



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easy chocolate ganache recipe

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Easy Chocolate Ganache
  • 24 oz semi sweet chocolate chips
  • 16 oz (1 pint) heavy whipping cream


  1. To start, grab your heavy whipping cream. You can just as easily buy a pint of heavy whipping cream and use the whole thing, skipping the scale, but I only had a quart on hand so I’ll be weighing mine out.
  2. Place your bowl on the scale and zero it out.
  3. Pour 16 oz of heavy whipping cream (should be about 2 cups or a pint).
  4.  (my scale is reading 1 lb 0 oz… or 16 oz)
  5. Place bowl of whipping cream into the microwave for 2-3 minutes. You want it to be hot, but not boiling. Pour chocolate chips into hot whipping cream.
  6. Shimmy the bowl back and forth so that the chocolate settles to the bottom and is completely covered by the hot whipping cream. Let the bowl set for a few minutes to allow the hot whipping cream to soften the chocolate.
  7. Then grab your whisk and stir…
  8. …and stir…
  9. …and stir…
  10. … and stir until you get a smooth chocolate sauce. Don’t be afraid to throw it back in the microwave for 30 seconds at a time if the chocolate doesn’t seem to be incorporating.
  11.  What you have now is a ganache sauce, which can be used to glaze a cake, dip a cupcake, coat a truffle or even be used for fondue.
  12. If you are looking for a thicker, frosting consistency to the ganache, you simply let it cool. Cover it with plastic wrap and throw it in the fridge for about 3 hours, or until it’s firm.
  13. And that’s really it! Just spoon it into a piping bag and frost your cupcakes! …Or eat it by the spoonful. I’m not going to pretend like it’s never happened. ;)



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