Vanilla Buttercream Frosting

I am terrible at frosting, but this one worked great
addapinch.com

Classic Vanilla Buttercream Frosting
Ingredients:
1 c. butter (2 sticks), softened
3-4 c. confectioner's sugar
2 tsp vanilla
pinch of salt
2-3 Tbsp milk, heavy cream, or half-and-half

Directions:

• Place softened butter into the bowl of a stand mixer with the paddle attachment. On medium speed, cream the butter until it is smooth and has lightened in color, about 3 minutes
• Add confectioner's sugar 1/2 cup at a time. After each cup has been incorporated, turn the mixer onto the highest setting and beat for 10 seconds to lighten the frosting
• Add vanilla and salt and combine until well-incorporated
• Add milk until the frosting has reached the preferred consistency. For a firmer consistency, add more confectioner's sugar, for softer frosting add more milk

Tips

*To keep the frosting white, beat on high after each addition of confectioner's sugar 

*To get the frosting fluffy, beat on the highest setting with the paddle attachment to incorporate air

Moist Chocolate Cake

This blog is my new fave, everything is perfect!

addapinch.com

Chocolate Cake

Ingredients:

2 c. all-purpose flour

2 c. sugar

3/4 c. unsweetened cocoa powder

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 c. milk

1/2 c. vegetable oil

2 eggs

2 tsp vanilla extract

1 c. boiling water

Directions:

• Preheat oven to 350*. Prepare two 9-inch cake pans - I prefer to spray with cooking spray, line the bottom with wax paper, spray again, then flour lightly
• In a stand mixer, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir until well combined
• Add milk, oil, eggs, and vanilla to flour mixture and beat together until well combined. Reduce speed and slowly add boiling water. Beat on high speed for about 1 minute to add air to the batter
• Pour into the cake pans, bake for 30-35 minutes, or until an inserted toothpick comes out clean 

Lemon Crinkle Cookies

Lemon Crinkle Cookies
SparkRecipes

Ingredients:
1 lemon cake mix
2 eggs
1/3 cup vegetable oil
1 Tbsp. lemon juice
Zest from 1 lemon
1/2 cup powdered sugar

Directions:
1. Preheat oven to 375*
2. Combine the cake mix, eggs, oil, and lemon extract
3. Refridgerate dough at least 15 minutes
4. Roll teaspoonfuls of dough into balls, then drop into a bowl of powdered sugar, roll around until heavily coated. The more powdered sugar the more crinkled it will look
5. Bake for 6-9 minutes. The cookies are done once the bottom edges are light brown, the centers will be chewy

Improving a boxed cake mix

How to make a cake mix taste from scratch:

1. Replace the oil with melted butter. Or use apple sauce, yogurt, or fat-free sour cream instead of oil to make your cake low fat
2. Add an extra egg, add one from what the box calls for
3. Replace the water for milk or buttermilk

Soft Sugar Cookies

These cookies are soft and have a yummy flavor!  They are a Hislop family favorite; the recipe comes from Grandma's friend Eddie Ward.  When I was growing up, my mom would decorate them very nicely with frosting. I don't really like to use or eat frosting, so I sprinkle them with jello powder and they take on the color and flavor of the jello.

Cut together with knives (I use my Bosch):
5 C. flour
1 tsp. salt
1 C. butter
1 1/2 C. sugar
1 tsp. baking powder

Make a well in the center and add:
1 C. sour cream, to which 1 tsp. baking soda has been added
2 beaten eggs
1 1/2 tsp. vanilla

Mix.  Refrigerate a little before rolling out and cutting.
Bake at 425° for 4-6 min.  Do not let edges get brown.
If you are using jello, you might want to cover your pan with aluminum foil. If not, it washes.
Enjoy!

Homemade Ice Cream...in a bag

This takes about 15-20 minutes to make, but is very yummy (and entertaining to teenagers!) *Rock salt is imperative!

Homemade Ice Cream… in a bag

Ingredients:
2 c. whole milk
4 Tbsp. sugar
1 tsp. vanilla
2 gallon bags
3 c. ice
1/3 c. rock salt

Directions:
1. Put first 3 ingredients into one of the gallon bags, seal it tightly.
2. Fill the second gallon bag with ice and salt. Place sandwich bag inside, then seal gallon bag
3. Squeeze bag until ice cream is thickened, about 10 minutes
4. Remove small bag, unseal, and eat

Black Bean Brownies

The reaction to these brownies at school is priceless...jaws dropped in disgust. But then I catch them licking the bowl - proud teaching moment:) These are delicious and changing the sugar and flour would help too

Black Bean Brownies
½ can black beans
½ c. vegetable oil
2 eggs
¼ c. cocoa powder
2/3 c. sugar
1 tsp. vanilla
½ c. chocolate chips
1/3 c. flour
½ tsp. baking powder
½ tsp. salt

Directions:
1. Preheat oven to 350*, grease a 9x9 pan
2. In a blender, puree beans with the oil. Add the eggs, cocoa, sugar, and vanilla
3. Melt HALF the chocolate chips, add chocolate to blender. Blend on medium high until smooth
4. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated
5. Stir in the remaining chocolate chips.
6. Pour into the pan, bake until an inserted fork comes out clean, about 25 minutes
7. Serve a la mode – with ice cream

Microwave Lava Cake

These are perfect for small servings or a quick dessert. I didn't have success at home, but my students made them perfectly!
Microwave Brownie Lava Cake
Yummylife.com

Ingredients:
½ bag of brownie mix
¼ c. vegetable oil
2 Tbsp. water
1 ½ eggs
2 chocolates/person

Directions:
1. Pour the brownie mix into a bowl, whisk out the chunks to make a smooth powder
2. Spray 6 oz. custard cups with cooking spray then dust with a little bit of brownie mix powder to prevent sticking
3. In another bowl, combine the water, oil, and eggs. Whisk until combined
4. Pour the liquid mixture into the brownie mixture, stirring until combined
5. Spoon about a ½ cup of batter into each custard cup. Stack two chocolates on top of each other, then press into the middle of the brownie mix. Spread batter to cover the top of the chocolate
6. Place the custard cup on top of a plate then place in the microwave. Cook in individual cake for about 1 minute on full power OR you can cook multiple cakes at a time - add 30 seconds to the cook time for every cake – 2 cake = 1:30, 3 cakes = 2:00, 4 cakes = 2:30. No more than 4 cakes at a time in the microwave!
7. (The cakes will rise while it cooks then fall slightly once the cooking is done)
8. If you want to flip the cake upside down (to look like a volcano) run a knife along the edge of the cake to loosen it from the cup then flip onto a plate
9. Top with whipped cream or powdered sugar!

Cream Puffs

Cream Puffs
Ingredients:

Pastry: ½ c flour
½ tsp. granulated sugar
¼ tsp. salt
¼ c butter, cut into pieces
½ c water
2 large eggs, lightly beaten

Filling:1 c. whipping cream
½ tsp. vanilla
1 ½ tbsp. sugar

Garnish – Powdered sugar

Directions:
1. Preheat oven to 425*, line baking sheet with parchment paper
2. In a large pot, bring butter and water to a rolling boil. Allow butter to melt halfway before adding water. Stir in flour and salt until the mixture forms a ball.
3. Transfer the dough to a large mixing bowl. Using your electric hand mixer on low, beat the dough for a few minutes to help cool the dough. Slowly beat in the eggs one at a time, mixing well after each. You must cool the dough before adding the eggs, otherwise the eggs will start to cook. The dough will become a thick paste once it is done
4. Drop dough by tablespoonfuls onto the baking sheet
5. Bake for 20-25 minutes in the oven, until golden brown. During the last few minutes of cooking, poke each puff with a fork. You need to allow steam to escape in order for the puff to not fall or be soggy. Just poke each puff once, don’t kill it!
6. Turn the oven off, allow shells to cool in the oven for a few minutes. When the shells are cool, cut a slit around the top (not in ½) and fill with whipped cream

Seventh Heaven Bars (aka 7 Layer Bars)

Everyone loves these; they always disappear quickly.  Thanks, Stephen, for the new name!

Ingredients:

1/2 C.butter

1 1/2 C. graham cracker crumbs

1(14oz) can sweetened condensed milk

about 1 1/2 C. chocolate chips

about 3/4 C. white chocolate chips

1 C. flaked coconut

1 C. chopped walnuts or pecans

Preheat oven to 350˚.  In 13 X 9 pan, melt the butter in the oven or melt butter in the microwave and pour into the pan.  Sprinkle the graham cracker crumbs over butter and press down.  Pour sweetened condensed milk evenly over the crumbs.  Top with remaining ingredients, amounts according to your tastes.  Press down.  Bake 20-25 min. or until lightly browned.  Cool.  Cut into bars.  

Cream Cheese for Brownies

This cream cheese batter can be added to any boxed or from scratch brownie recipe.

For a 9 X 13 pan:

Cream together 4 Tbsp. butter and 6 oz. cream cheese.  Gradually add 1/2 C. sugar; cream well after each addition.  Blend in 2 eggs, 2 Tbsp. flour, and 1 tsp. vanilla. Set aside.  After mixing the brownie batter, spread about half of it in a 9 X 13 pan.  Spread the cheese mixture over the top; spoon on remaining brownie batter.  Zigzag through batters with a spatula to marble.  Bake according to brownie instructions, possibly adding more time.

Slow Cooker Chocolate Lava Cake

This cake is probably not the same quality as oven cake, but it was delicious and oh so easy!

Ingredients:
1 box Triple Chocolate Fudge cake mix
1 1/4 c. milk
1/2 c. oil
3 eggs
1 box instant chocolate pudding mix
2 c. milk
1 bag (12 oz) milk chocolate chips

Directions:
1. Spray the slow cooker with cooking spray (I used a liner, a very good idea!)
2. In a large bowl, beat cake mis, 1 1/4 c. milk, oil, eggs with electric mixer as directed on cake mix box. Pour into slow cooker
3. In medium bowl, beat pudding mix and 2 c. milk with whisk as directed on box. Pour into slow cooker over cake batter. DO NOT MIX. Sprinkle chocolate chips over the top of mix
4. Cover; cook on low heat setting 2 hours 30 minutes to 3 hours or until cake is set and pudding is beginning to bubble out of cake

Peanut Butter Cookies

This recipe is from Grandma.  The cookies are nice and soft if you do not let them brown on top.  You can add Hershey's kisses to the top after baking if you do not criss cross them with a fork.

1 C. butter
1 C. creamy or chunky peanut butter
1 C. sugar
1 C. brown sugar
2 eggs
2 1/2 C. flour
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

1. In mixer, beat soft butter with peanut butter. 
2. Add sugars gradually and beat until fluffy.
3. Add eggs and beat.
4. Add flour mixture and beat in.
5. Cover dough and refrigerate 1 hour. (Unless it is really soft, I never have the patience for this step!)
6. Shape dough into balls; after placing on cookie sheet, use a fork to gently criss cross.  If you are going to put a Hershey kiss on top, leave as a ball.
7. Bake at 350 for 5-6 min.  Just lightly browned on the bottom, not on top.  If you are doing the kisses, put them on as soon as you take them out of the oven. Let cool a little before removing from the pan. Store in airtight container to keep them soft. Makes about 4 dozen.

Chocolate Meringue Pie

I came across this recipe because I needed something that emphasized eggs for school. I had never made this dessert, but tonight I made it and it was soooo good! It tasted like a s'mores in a pie. Yum!

Chocolate Meringue Pie

Ingredients:

 ¾ cup sugar

5 Tbsp. baking cocoa

3 Tbsp. cornstarch

¼ tsp. salt

2 c. milk

3 egg yolks

1 tsp. vanilla

1 pie crust

Meringue:

3 egg whites

¼ tsp. cream of tartar

6 Tbsp. sugar

Directions:

1.     Crack eggs in half, separate the egg yolks and egg whites into separate bowls. Whisk the egg yolks until combined.

2.     In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk

3.     Cook and stir with a whisk over med-high heat until thickened and bubbly

4.     Reduce heat to med-low; cook and stir 2 minutes more; remove from heat

5.     Stir about 1 cup of the hot filling into the egg yolks, return this to the saucepan and bring to a gentle boil. Cook and stir 2 minutes. Once the chocolate thickens (like pudding) remove from heat and continue stirring

6.     Remove from heat and stir in vanilla. Pour hot filling into pie crust

7.     Beat egg whites with cream of tartar until soft peaks form. Once peaks have formed, gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust

8.     Bake at 350* for 15 minutes or until top of egg whites are golden

Sticky Bun Breakfast Ring

This was another pinterest find. This is probably Stephen's new favorite dessert. It is fast, easy, and oh so sugary and delicious!

via Nicole Jones, Pinterest

Ingredients:

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits 

3 Tbsp. butter, melted

1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)

1/3 C. packed light brown sugar

1/2 tsp. cinnamon

1/4 C. chopped pecans, optional

1/4 C. chopped almonds, optional

Directions:

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

WARNING: This is very sugary, but very good. Don't make it for just two!

Chocolate Banana Cream Trifle

I found this on pinterest too, best use of technology! I made it for Stephen's birthday party. It was a yummy treat that fed a lot of people, so it's perfect for a party, and it looks so pretty! Good thing my mom had just bought me a trifle glass

Chocolate Banana Cream Trifle

Ingredients:

18 whole graham crackers, divided3/4 cup semi-sweet chocolate morsels1 container (12 oz) frozen whipped topping, thawed and divided
1 pkg (3.4 oz) banana cream instant pudding
1 cup milk
1 lemon or 2 tbsp lemon juice
4 large bananas

Directions:

1. Finely chop half of graham cracker and set aside. Coarsely crumble remaining crackers. 
2. For ganache, place chocolcate morsels and 1.5 cups of whipped topping in bowl and microwave on high for 45-60 seconds or until melted and smooth, stirring every 15 seconds. Combine pudding mix with milk and whisk until mixture begins to thicken. Fold in remaining whipped topping and set aside. 
3. Juice lemon or measure 2 tbsp. juice. Peel bananas and cut into 1.5" slices, add lemon juice and toss gently to coat. Set aside 12 slices for garnish.
4.To assemble trifle, place half of the crumbled graham crackers over bottom of clear bowl. Place half of the bananas over the crackers, arranging some of the bananas against the sides fo bowl and top with 1/3 of gthe ganache. (To get a good visual of the ganache layers, spoon ganache into resealable plastic food storage bag; secure with a chip clip. Trim corner of bag to allow ganache to flow through. Pipe around the inside edges of the bowl, then drizzle remaining ganache over the bananas.). Spread half the banana filling over ganache, spreading to edges. Repeat layers one time. Decorate with remaning ganache. Sprinkle top of trifle with chopped graham cracker. Arrange reserved banana slices around the edges of the trifle. 

Apple Nachos

I will be making these on Friday with FACS class. It is so easy and quick, and healthy enough that I don't consider it a dessert. Dad, you will love this!

Ingredients:

-2-3 apples, I used Honeycrisps - they were delicious, thanks Grandma!

-peanut butter, natural, maybe not homemade

-coconut (sweetened or unsweetened)

-Nuts, any kind you want

-Chocolate chips, any type you want

*this recipe can be made very healthy, semi-healthy, or more yummy

Directions:

1. Cut apples, can remove skins if want

2. Lightly toss the apples with lemon/lime/pineapple juice to prevent oxidation:)

3. Melt peanut butter until liquid (this is why homemade might not work...)

4. Drizzle peanut butter on apples, as much as desire

5. Sprinkle coconut, nuts, and chocolate chips

6. Can then spread more peanut butter, because why not?!;)

7. This will keep for the night outside the fridge, too long the apples will just start to dehydrate

Hurrah to healthy desserts!

Chunky Monkey Pie

I was served this in Houston, TX while on a dance tour. It was absolutely delicious. It was the selling-point to buy the "Best Bites" book, which I am loving.

Chunky Monkey Pie (makes two pies)
(from the Banana Cream Pie)
1 (3.4 oz) instant chocolate or vanilla pudding mix
1 cup cold water
1 (14 oz) can sweetened condensed milk
1/2 cup creamy peanut butter
1 pint heavy whipping cream
1 box chocolate cookies (crush finely) or a chocolate cookie crust
2 large bananas
1/3 powdered sugar

1. In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes
2. Chop peanut butter cups into small piece.
3. In another bowl, whip 1 cup of cream until soft peaks form. Add peanut butter and peanut butter cups, mix well. Fold whipped cream into the pudding mixture and then return the mixture to the refrigerator.
4. Slice the bananas and layer them on the bottom of the crusts
5. Divide the pudding mixture between the two pie crusts
6. In a medium bowl, whip the remaining whipping cream with 1/3 c. powdered sugar until soft peaks form and then spread it on top of the two pies. Refrigerate for several hours

Chocolate Sheet Cake

This is one of my favorites, from Pioneer woman

cake:
2 cups flour
2 c. sugar
1/4 tsp. salt
1/2 c. buttermilk
2 large eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 lb. butter (2 sticks)
4 heaping Tb. cocoa powder

icing:
1 3/4 stick butter
4 heaping Tb. cocoa powder
6 Tb. milk
1 tsp. vanilla
1 lb. powdered sugar
1/2 c. finely chopped pecans

1. preheat over to 350
2. In a large bowl, combine the flour, sugar, and salt; stir together, set aside
3. In another bowl, mix the buttermilk, eggs, vanilla, and baking soda; mix together, set aside
4. In a medium sauce pan, melt the butter and add the cocoa, whisk together
5. Once the butter is melted, add 1 c. boiling water; allow it to boil about a minute then turn off heat
6. Pour the chocolate mixture into the flour mixture. Stir together to cool the chocolate, then pour in the egg mixture
7. Stir together until smooth, poor into jelly roll pan
8. Bake for 20 minutes

Hello!

We all have been doing a lot of fun new recipes in the kitchen over the past while, so hopefully we'll start to update this more.

Mom, I'll teach you how when you come up.

Here's a super easy, very delicious dessert:

S'mores Bars
ingredients:
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/3 cup flour
3/4 cup graham cracker crumbs
1 tsp. baking powder
1/8 tsp. salt
5 milk chocolate candy bars (1.55 oz each)
1 cup marshmallow creme

directions:
1. in a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 cup for topping. (I double this because I like a lot of crumbs)

2. Press remaining mixture into a greased 9 inch square pan. Place candy bars over crust; spread with marshmallow creme. Crumble remaining graham cracker mixture over top.

3. Bake at 350 for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.