Category: USA

The Most Amazing Chocolate Cake

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 The Most Amazing Chocolate Cake
It truly is quite amazing! And easily converted to gluten-free!
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Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
  2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  3. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
  4. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
  5. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
  6. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
  7. Frost with your favorite frosting and enjoy!
Recipe Notes

They recommend a chocolate cream cheese buttercream frosting, but I initially used a white cloud frosting, a whipped honey buttercream, and a whipped chocolate buttercream on small, individual cakes.  I really liked the white cloud, which cake I also added a small layer of orange marmalade between layers.  Steve really like the whipped chocolate buttercream, and I also thought it was really amazing.  We both like the whipped honey buttercream as well, but it was sort of beaten out by the other two, but it's still amazing. The link to the original recipe with frosting is here:  https://thestayathomechef.com/the-most-amazing-chocolate-cake/

I like to make these as cupcakes - you should get about 50 cupcakes. 

You can also make this gluten-free!  I substituted the flour for Bob's Red Mill Gluten Free Baking Mix, so you have a 1:1 ratio to replace the flour, and substitute plain fat-free Greek yogurt for the buttermilk.  The only way you can tell the difference between the cakes with gluten or without gluten is if you have eaten them both.  it does turn out amazing!

To make it even better, I recommend filling the cupcakes with my Bourbon Salted Caramel Sauce, and frosting with my Whipped Chocolate Buttercream.  Enjoy!

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Nutrition Facts
The Most Amazing Chocolate Cake
Amount Per Serving
Calories 415 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 47mg 16%
Sodium 504mg 21%
Potassium 110mg 3%
Total Carbohydrates 82g 27%
Dietary Fiber 4g 16%
Sugars 45g
Protein 8g 16%
Vitamin A 2%
Vitamin C 0.4%
Calcium 5%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Whipped Honey Buttercream Frosting

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 Whipped Honey Buttercream Frosting
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Course Dessert
Cuisine American
Prep Time 15 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. In a stand mixer using the paddle attachment, cream together butter and honey for 2 minutes.
  2. Add 1 cup of the powdered sugar. Begin with mixer on low speed until sugar is incorporated, then increase speed to medium and beat until smooth and creamy, about 3-5 minutes.
  3. Add another cup of powdered sugar, again mixing on low speed to incorporate.
  4. Add heavy cream at low speed. Mix on medium speed about 2 minutes until mixture is smooth.
  5. You may need to add additional powdered sugar as needed for desired consistency.
  6. Makes enough to frost approximately 12 cupcakes. Great as a topping for everything from plain old vanilla to peanut butter cupcakes. Get creative and try it with your favorite!
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Nutrition Facts
Whipped Honey Buttercream Frosting
Amount Per Serving
Calories 748 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 16g 80%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 68mg 23%
Sodium 3mg 0%
Potassium 16mg 0%
Total Carbohydrates 135g 45%
Sugars 133g
Protein 0.1g 0%
Vitamin A 18%
Vitamin C 0.03%
Calcium 0.2%
* Percent Daily Values are based on a 2000 calorie diet.

White Cloud Icing

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 White Cloud Icing
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Course Dessert
Cuisine American
Prep Time 15 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Use a stand mixer. It will change your life. You can make this using a hand mixer, but it just takes time. In a clean bowl (any grease on your bowl or utensils will ruin the icing, egg whites hate grease!), beat the egg whites and salt on high speed until foamy.
  2. With the mixer still running, slowly add the sugar. Beat mixture until soft peaks form (when you pull the mixer out of the white mixture you should get a little point that bends over).
  3. Bring the corn syrup to a boil over medium heat in a small saucepan. When the corn syrup comes to a boil, remove from heat. Slowly pour the hot corn syrup into the egg mixture while your mixer is mixing on high. Beat the mixture until stiff peaks form, about 5 minutes. Add the vanilla and mix to combine.
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Nutrition Facts
White Cloud Icing
Amount Per Serving
Calories 54
% Daily Value*
Total Fat 0.01g 0%
Sodium 43mg 2%
Potassium 6mg 0%
Total Carbohydrates 13g 4%
Sugars 7g
Protein 0.4g 1%
* Percent Daily Values are based on a 2000 calorie diet.

Whipped Chocolate Buttercream Frosting

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 Whipped Chocolate Buttercream Frosting
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Course Dessert
Cuisine American
Prep Time 15 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. In a the bowl of an electric stand mixer, fitted with whisk attachment whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes.
  2. Be sure to stop at least once and scrape the bowl.
  3. With the mixer off, add in cocoa powder, vanilla and salt.
  4. Turn mixer on low and blend for about 30 seconds.
  5. One tablespoon at a time add in heavy cream.
  6. Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
  7. Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)
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Nutrition Facts
Whipped Chocolate Buttercream Frosting
Amount Per Serving
Calories 545 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 16g 80%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 70mg 23%
Sodium 35mg 1%
Potassium 5mg 0%
Total Carbohydrates 82g 27%
Dietary Fiber 2g 8%
Sugars 77g
Protein 1g 2%
Vitamin A 18%
Vitamin C 0.04%
Calcium 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Homemade Biscuits

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 Easy Homemade Biscuits
These are really god! I need to work on starting off much thinner when it's time to fold the dough so I don't have to squish so much, and I can keep my layers.
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Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Servings
biscuits
Ingredients
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Servings
biscuits
Ingredients
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Instructions
  1. For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
  2. Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
  3. Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
  4. Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.
  5. Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
  6. Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).
  7. Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
  8. Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
  9. Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 3/4" round biscuit cutter with flour.
  10. Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
  11. Repeat until you have gotten as many biscuits as possible and place less than 1/2" apart on baking sheet.
  12. Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
  13. Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
  14. If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.
Recipe Notes

I would like to try making basil and honey flavored biscuits!  So I found a recipe that's pretty close, I think I need to reduce the milk to 5/8 C, eliminate the sugar, and add 1/4 C honey.  Plus some fresh chopped basil.  Not too much, finely chopped maybe 2 Tbsp?  Will try to remember to add notes after I try it!

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Nutrition Facts
Easy Homemade Biscuits
Amount Per Serving
Calories 392 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 8g 40%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3g
Cholesterol 34mg 11%
Sodium 604mg 25%
Potassium 150mg 4%
Total Carbohydrates 62g 21%
Dietary Fiber 3g 12%
Sugars 4g
Protein 9g 18%
Vitamin A 8%
Calcium 12%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

Orange Cinnamon Rolls

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 Orange Cinnamon Rolls
This recipe is for my bread machine, adapted slightly from the book that came with it, from West Bend.
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Course Dessert
Cuisine American
Prep Time 20 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Add milk, egg and butter to bread machine pan.
  2. Add bread flour, 3 Tbsp sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners.
  3. Make a well in the center of dry ingredients; add yeast. Lock pan into bread maker.
  4. Program for dough. Start bread maker. When done, unlock pan from bread maker. Place dough on floured surface. Knead dough about 1 minute, then let rest 15 minutes.
  5. Roll dough into a rectangle, about 15' x 10'. Spread 1/2 C melted butter over dough to within 1" of edges. Then sprinkle 1/4 C sugar and cinnamon evenly over dough. Roll dough up tightly on long side. Press edges to seal and form into a 12" long, evenly shaped roll. With a knife or thread of dental floss, cut roll into 1" pieces. Place rolls into greased 13" x 9" baking pan. Cover and let rise in warm, draft-free place until double in size, about 30-45 minutes.
  6. Bake in preheated 375F oven for 20-25 minutes or until golden brown. Cool in pan on rack for 10-15 minutes.
  7. While cooling, make glaze by mixing confectioner's sugar with orange juice, stirring until smooth. While the rolls are still warm, drizzle glaze over top of rolls as evenly as possible. I left them in the pan, but you can cut them apart and remove from pan, whatever you prefer.
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Nutrition Facts
Orange Cinnamon Rolls
Amount Per Serving
Calories 566 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 19mg 6%
Sodium 157mg 7%
Potassium 45mg 1%
Total Carbohydrates 119g 40%
Dietary Fiber 0.01g 0%
Sugars 68g
Protein 10g 20%
Vitamin A 8%
Vitamin C 4%
Calcium 3%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

Cucumber Radish Pickled Salad

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 Cucumber Radish Pickled Salad
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Course Side Dish
Cuisine American
Prep Time 15 mintues
Passive Time 2 hours
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 15 mintues
Passive Time 2 hours
Servings
servings
Ingredients
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Instructions
  1. Slice all the vegetables and transfer to a bowl.
  2. In a separate bowl, combine all the ingredients for the dressing. Pour over the vegetables and toss gently.
  3. Cover the bowl with plastic wrap and store in the fridge for a minimum of 2 hours until you are ready to serve.
Recipe Notes

Original recipe:  http://365daysofeasyrecipes.com/cucumber-radish-pickled-salad/

I made this recipe because - oddly enough for me - I had leftover cucumber and radishes, and wanted something kind of light to go with lasagna, so roasting the radishes wasn't really working for me.

I used a yellow onion for mine because that's what I had on hand, but the original recipe calls for a red onion, and that would give a really nice color contrast, but I don't think there is a huge difference in flavor between yellow and red.  Maybe a little more punchy, so maybe use a small yellow onion instead of a medium red onion.

It doesn't appear that there is enough liquid for the veggies, so I went in after about an hour and tossed it again, and there was more liquid.  So I part of the minimum 2 hour time to sit is to let all the moisture come out and coat everything well.  But it tastes amazing - Steve really liked it!

Enjoy!

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Nutrition Facts
Cucumber Radish Pickled Salad
Amount Per Serving
Calories 92 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.01g
Sodium 178mg 7%
Potassium 130mg 4%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 12g
Protein 1g 2%
Vitamin A 0.5%
Vitamin C 13%
Calcium 2%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Crab Cakes

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 Easy Crab Cakes
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Course Appetizer
Cuisine American
Prep Time 10 munutes
Cook Time 10 minutes
Passive Time 60 minutes
Servings
servings
Ingredients
Course Appetizer
Cuisine American
Prep Time 10 munutes
Cook Time 10 minutes
Passive Time 60 minutes
Servings
servings
Ingredients
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Recipe Notes

Wow, these are powerful!  It is listed as I made it, but I think next time I will use 1/2 the Old Bay Seasoning, and probably 1/2 the salt.

Also, I didn't use lemon zest, I used ~1/2 tsp of lemon juice.  Might have made it a bit juicier then it should have been.  So I think net time I'll try a little more bread crumbs, too.  No parsley, either.  And I didn't serve with lemon wedges, but you're welcome to.  🙂

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Nutrition Facts
Easy Crab Cakes
Amount Per Serving
Calories 167 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 7g
Monounsaturated Fat 3g
Cholesterol 32mg 11%
Sodium 459mg 19%
Potassium 8mg 0%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 1g
Protein 3g 6%
Vitamin A 1%
Calcium 0.4%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Waffles

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 Waffles
From the Encyclopedia of Cookery
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Sift the dry ingredients and mix to a light batter with the beaten egg yolks, milk, and melted shortening Beat the egg whites until stiff, fold into the batter, and bake in a preheated waffle iron, about 3 minutes. Serve hot with butter and syrup; as a base for various creamed dishes (vegetables, fish or meat); or topped with ice cream or a dessert sauce. (Makes 6 or 8)
Recipe Notes

Variations:

Apple Waffle:  Stir into plain waffle batter, before folding in the beaten egg whites, 2 C of peeled, diced apples.

Banana Waffles:  Stir into plain waffle batter, before folding in the beaten egg whites, 1 1/2 C of sliced banana.

Cheese Waffle:  Stir into plain waffle batter, before folding in the beaten egg whites, 1 C of grated cheese.

Chocolate Waffles:  Substitute 3 Tbsp of cocoa for 3 Tbsp of the flour when preparing plain waffle batter.

Cinnamon Waffles:  Sift 1 1/2 tsp of cinnamon with the dry ingredients when preparing plain waffle batter.

Nut Waffles:   Stir into plain waffle batter, before folding in the beaten egg whites, 3/4 C of of any preferred finely chopped nut meats.

 

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Spice Cake with Orange Butter Frosting

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 Spice Cake with Orange Butter Frosting
I found these amazing recipes in The Encyclopedia of Cooking from 1948, a Christmas present from my mom. Thanks, mom!
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Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
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Instructions
  1. For Cake: Sift the flour, measure and resift 3 times with the baking powder and salt. Combine the spices and mix thoroughly with boiling water. Cream the butter until soft and smooth, blend in 3/4 C of the sugar, and add the beaten egg yolks. Beat until light and fluffy. Stir in spice mixture; then add flour mixture and milk alternately, beginning and ending with flour and beating until smooth after each addition. Beat egg whites, add remaining 1/4 C sugar, and continue beating until very stiff; fold into batter. Turn into two 8-inch cake pans which have been lined with thin plain paper in bottom. Bake in a moderate oven (350F) for about 25 minutes, until springy when pressed lightly with the finger tips. Cool 5 minutes before removing from pans and then turn out and cool thoroughly on cake racks. Put together with orange frosting.
  2. For Frosting: Cream butter until very soft and smooth; then add sugar gradually, creaming thoroughly. Add salt and orange rind. Gradually work in the orange juice using just enough to produce a smooth spreading consistence. Spread on cake (Sufficient for two 8-inch layers)
Recipe Notes

To make cake flour:  For 2 C cake flour,  mix 1 3/4 C all-purpose flour and 1/4 C corn starch.

I discovered that I had no round cake pans, so I ended up making a single layer cake in a 10" spring form pan.  Still took about 25 minutes, maybe closer to 30 in my oven, but the temperature was a bit less according to my oven thermometer.

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Nutrition Facts
Spice Cake with Orange Butter Frosting
Amount Per Serving
Calories 722 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 12g 60%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 101mg 34%
Sodium 298mg 12%
Potassium 59mg 2%
Total Carbohydrates 131g 44%
Dietary Fiber 0.3g 1%
Sugars 88g
Protein 6g 12%
Vitamin A 15%
Vitamin C 2%
Calcium 9%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.