Zucchini Brownies with Chocolate Frosting

 Adapted from:  blogchef recipe

Ingredients:
 ½ cup vegetable oil
1 ½ cups white sugar
2 teaspoon vanilla extract
2 cups all purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups zucchini (shredded)
½ cup chopped walnuts (optional)

Chocolate Frosting-
 2-3 tablespoons unsweetened cocoa powder
¼ cup margarine
2 cups confectioners sugar
3-4 T.  milk (I used half and half!)
½ teaspoon vanilla extract

Step 1: Pre-heat the oven to 350 degrees. Grease and flour a 9×13 inch baking dish. In a large bowl mix together oil, sugar and 2 teaspoons of vanilla extract until well blended. In another bowl combine the flour, ½ cup cocoa powder, baking soda and salt. A little at a time stir into the sugar mixture. Fold in zucchini and walnuts. Spread the mixture evenly into the prepared baking dish.

Step 2: Place into the oven and bake for 25-30 minutes until the brownies spring back when gently touched. Remove from the oven and allow them to cool.
Step 3: To make the frosting- In a small saucepan over low heat melt together the cocoa powder and margarine. Set aside to cool. In a medium bowl blend confectioner’s sugar, milk, and ½ teaspoon vanilla extract. Stir in the margarine/cocoa mixture. Spread over cooled brownies and cut into squares.

Tres Leches Cake

Cake:
1 1/2 cups flour
2 tsp. baking powder
5 eggs, separated
3/4 cup plus 2 Tbsp. sugar
1 tsp. vanilla

Soaking Liquid:
1 can coconut milk
1 can sweetened condensed milk
1/2 cup fresh milk

Frosting:
1 cup heavy cream
2 Tbsp. sugar

Heat oven to 350 degrees.  Coat 9x13 with cooking spray and line bottom of pan with wax paper; coat paper.

In a medium bowl, whisk together flour and baking powder.

In a large bowl, beat egg whites until soft peaks form.  Add 1/4 cup of sugar.  Beat until stiff peaks form.

In a separate large bowl, beat egg yolks with remaining 1/2 cup plus 2 Tbsp. sugar until thick, about 3 minutes.  Fold in egg whites, then flour mixture. 

Pour batter into pan and spread to edges.  Bake at 350 degrees for 27 minutes or until top springs back when pressed.  Invert onto a wire rack and cool completely.

In medium bowl, whisk together the 3 milks.  Remove wax paper from the cake and with a wooden skewer, poke holes all over cake, 1 inch apart.  Return cake to pan upside down.

Slowly pour half of the soaking liquid over top, letting it seep into the holes.  Repeat.  It's ok to have some liquid sitting on top of the cake.  Cover with plastic wrap and refrigerate overnight.

Whip heavy cream and sugar on medium high speed until medium stiff peaks form.  Spread over cake.

Homemade Thin Mints (Easy No Bake Cookies)

Homemade Thin Mints (Easy No Bake Cookie)

If you’re a fan of Girl Scout Thin Mint Cookies, then you are gonna love this recipe! This super quick and easy recipe requires just 4 ingredients (including Ritz crackers) and it requires no baking! These homemade cookies have the same crunch and minty chocolate flavor as the Girl Scout variety – I personally like them right out of the freezer with a glass of milk! Homemade Thin Mint Cookies (Adapted from Averie Cooks) Ingredients: One sleeve of Ritz crackers (or about 27) 1 cup of andes mints broken up 1 teaspoon coconut oil, shortening, or vegetable oil Directions: In a microwave safe bowl, mix chocolate chips with mint extract and coconut oil. Microwave in 15 second increments until melted and smooth, stirring each time. My microwave takes about 3 times. (Note: Using some sort of oil helps the chocolate melt smoother with less clumps). Line a baking sheet with wax paper. Dip the crackers into the chocolate, turning your hand to drip off the excess chocolate. I used a toothpick since the crackers have small holes in the middle. Place on top of the wax paper and freeze or refrigerate until set. These are so delicious and super quick to make on the days you want something sweet but don’t want to turn on your oven. They are a favorite in my family and I hope your family loves them too!

Snickerdoodle Bars

4 c flour

3 tsp baking powder

1 1/2 tsp salt

3 c brown sugar

1 1/2 c butter

3 eggs

1 1/2 Tbsp vanilla

Topping:  2 Tbsp white sugar, 2 tsp ground cinnamon

1. Preheat oven to 350 degrees. Lightly grease a 10x15 inch jelly roll baking pan.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.

4. Press the dough evenly in the prepared pan.

5. In a small bowl, combine the white sugar and cinnamon.

6. Sprinkle the mixture evenly over the batter in the baking pan.

7. Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife.....or cut into shapes using a metal cookie cutter

8. Share with friends and family. Enjoy!

Almond Butter Sheet Cake

2 cups flour
2 cups sugar 
1 tsp. salt
1 tsp. baking powder
1 cup butter
1 cup milk
2 eggs
1/2 cup sour cream
1 tsp. almond extract
Frosting:
1/2 cup butter
1/4 cup milk
1/2-1 tsp. almond extract (if you love almond flavor, use the entire teaspoon)
3 cups powdered sugar
In a bowl, combine the flour, sugar, salt, and baking powder. Whisk together. In a medium sized sauce pan put the milk, and butter. Turn on medium heat and cook until melted. Bring to a low boil and then remove from heat. Pour the butter/milk mixture into the bowl with the flour and sugar. Whisk together and then add the eggs, sour cream and vanilla. Mix together the batter until combined and then pour into a jelly roll pan that has been sprayed with cooking spray. Bake at 350 for 22-23 minutes, or until the cake is cooked through. Remove from the oven and set aside. While the cake is baking make the frosting. In a bowl, add the butter, peanut butter and milk together. Beat with an electric mixer until smooth. Add the vanilla and powdered sugar and continue to beat until smooth and fluffy. Once the cake is out of the oven, spread the frosting on the hot cake. Serve the cake warm or cold. If you want to drizzle chocolate on top of the cake you could also do that.

April's Buttermilk Pie

3 ¾ cup sugar
½ cup flour
½ tsp salt
                 
Mix dry ingredients together. In separate bowl mix:

6 eggs
1 tsp vanilla
1 cup buttermilk
2 sticks butter melted

Combine two mixes together. Pour into 2 unbaked pie shells.  Bake at 350 degrees
for 40-50 minutes (or until filling is no longer able to move).

-April Orr

Leisel's Buns

6 cups water (4)
3/4 cup sugar (1/2)
4 1/2 T. yeast (3)
3/4 cup oil (1/2)
7 cups flour (5)

Mix 6 eggs and set aside. (4)
Then add 2 cups flour
pour in some egg
flour
egg
flour
egg
flour

1 1/2 T. salt (1)
3 more cups flour-makes a total of 16 c. flour

If too sticky, add more flour.  Form into buns.  Let raise.  Punch down each bun individually and let rise again.  Bake 350 degrees.  8 minutes for butterhorns (not quite done-not browned), 16 minutes for dinner buns, 7 dog.

FROSTING:
Enough for about 3 dozen buns

one bag icing sugar
1/2 cup whipping cream
1/4 cup whole milk
1 cup butter/margarine (Leisel uses margarine)
1/2 tsp. almond extract

Butter needs to be soft enough to beat, but not too soft.  Mix all together.  Beat until icing looks light and fluffy.

Leisel Quinton

Soft Molasses Cookies

• 3/4 cup shortening (I did 1/2 cup shortening, 1/4 cup butter)
• 1 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt (see note below)
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon allspice
• 1 teaspoon nutmeg

1. Cream together shortening and brown sugar.
2. Stir in egg and molasses and mix well.
3. Fold in dry ingredients and stir.
4. Cover and chill till firm (1-2 hours).
5. Preheat oven to 350°.
6. Roll dough into small balls and roll in white sugar.
7. Place on lightly greased cookie sheet.
8. Bake at 350° for 9-10 minutes.
9. Leave on sheet one minute until set.
10. I changed the amount of salt in here. My original recipe calls for 1 tsp of salt but that may be too much for some. A few people have made it as is (the majority) with no complaints on salt, however a few commented it was too much. I think 1/2 tsp can be used with no alterations to the recipe. I will leave it up to you either way you still WIN !  I think I may have doubled the spices because I like the extra flavor.

-Terri Bateman

Cinnamon Swirl Cake

Mix:

3 cups flour

1 cup sugar

4 tsp baking powder

1/4 tsp salt

 

add:

2 eggs

2 tsp vanilla

1 1/2 cups mill

1/2 cube margarine (melted)

 

pour into 9x13 pan (greased)

 

melt together:

1/2 cube maharini (melted)

2/3 cup sugar

1 TBSP flour

1 TBSP cinnamon

 

pour on top of cake and swirl through

 

cook at 375 for 25 minutes

 

mix powdered sugar and milk to glaze the top

Lemon Blueberry Muffin Tops

  2 cups all-purpose flour
 1/3 cup sugar
 2 teaspoons baking powder
 1 teaspoon grated lemon peel (or lemon juice)
 1/2 teaspoon baking soda
 1/4 teaspoon salt
 1 cup lemon yogurt
 1 egg
 1/4 cup butter or margarine, melted
 1 cup fresh or frozen blueberries

   GLAZE:
 1 cup confectioners' sugar
 2 tablespoon lemon juice
 1 teaspoon grated lemon peel

Directions

   1. In a large bowl, combine the first six ingredients. In another bowl, combine

the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in

blueberries. Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet.

Bake at 400 degrees F for 15-18 minutes or until lightly browned. Combine glaze

ingredients; drizzle over warm scones.

Snickerdoodle Bars

4 c flour

3 tsp baking powder

1 1/2 tsp salt

3 c brown sugar

1 1/2 c butter

3 eggs

1 1/2 Tbsp vanilla

Topping:  2 Tbsp white sugar, 2 tsp ground cinnamon

1. Preheat oven to 350 degrees. Lightly grease a 10x15 inch jelly roll baking pan.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.

4. Press the dough evenly in the prepared pan.

5. In a small bowl, combine the white sugar and cinnamon.

6. Sprinkle the mixture evenly over the batter in the baking pan.

7. Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Do not overbake or cookies will be hard instead of soft and moist!  Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife.....or cut into shapes using a metal cookie cutter

8. Share with friends and family. Enjoy!

Coconut Cake with Whipped Cream and Berries

Coconut Cake with Berries and Cream

1/2 cup melted butter, cooled

6 large eggs, separated

1/4 tsp. baking soda

1/4 tsp. salt

1 cup sugar

1/3 cup flaked coconut, toasted and finely ground

1 cup flour, divided

2 cups heavy cream, divided

1 can sweetened condensed milk

1 can unsweetened coconut milk

3 cups mixed berries (about 12 oz.)

Preheat oven to 350. Grease 9x13 glass pan. Whisk together egg whites, baking soda and salt in stand mixer fitted with whisk attachment on medium speed, until soft peaks form, 4-5 minutes. Add egg yolks to egg-white mixture, and whisk until completely combined. Gradually add sugar and whisk until combined. Fold in butter and coconut with a rubber spatula.

Sift 1/4 cup flour onto mixture; fold to combine. Repeat with remaining flour, folding in 1/4 cup at a time. Pour batter into pan; bake until golden and a toothpick inserted into center comes out clean, 20 to 25 minutes.

Meanwhile, whisk together 1 cup heavy cream, coconut milk and sweetened condensed milk. As soon as cake is removed from oven, pour cream mixture over the cake. Let cake cool completely in a pan on a wire rack. Cover cake with plastic wrap and refrigerate at least 5 hours and up to 8 hours.

Just before serving, whisk remaining cup of heavy cream until soft peaks form, and spread over cake. Serve with mixed berries.

Cake Batter Crispy Treats

Cake Batter Crispy Treats

3 TBSP butter
1-10 oz bag of mini marshmallows
1/4 cup yellow cake mix
6 cups rice krispies cereal
1-1.75 oz container of sprinkles


Melt butter in large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in cake mix one spoonful at a time so it's combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting. (spraying a knife with non-stick spray helps when cutting)

Recipe and picture from howsweeteats

Lemon Buddies

9 cups Rice Chex (Put in bowl and set aside)
1 1/4 cups white chocolate chips
1/4 cup butter
4 tsps. lemon peel zest
2 T. lemon juice

Combine all ingredients (not Chex) and microwave for 1 minute. Stir and microwave for 30 seconds more. Add to Chex and stir. Put mixture in Ziploc bag and then add 2 cups of powdered sugar and shake!

We had these at a card group recently....they were delicious!! (Mostly I didn't want to lose the recipe. Now I can throw the paper one away!) Here is a link to Chex in case you care about nutrition information! http://www.chex.com/recipes/RecipeView.aspx?RecipeId=49162&CategoryId=447

Cake Batter Truffles

Cake Batter Truffles

1/2 cup butter, softened
1/2 cup sugar
1 1/2 cups flour
1 cup yellow cake mix
1 tsp vanilla
1/8 tsp salt
about 1/4 cup milk

Hand mix:
2 Tbsp sprinkles

Also needed:
Vanilla Melting Chocolate

Beat together butter and sugar using an electric mixer until combines. Add remaining ingredients (add milk slowly til it makes a dough-like consistency) Mix in sprinkles by hand.
Roll into 1" balls and place on wax paper or tinfoil lined cookie sheet. Chill in fridge for 15 min.

While dough balls are chilling, melt vanilla melting chocolate and dip each one. Place back onto lined cookie sheet, top with additional sprinkles if desired.

Chill cake batter truffles in fridge until serving. Makes about 30 truffles.