Ingredient: baking powder

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.

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.

Ultimate Bourbon Maple Bacon Chocolate Cake

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 Ultimate Bourbon Maple Bacon Chocolate Cake
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Instructions
  1. Cook bacon according to package instructions. Allow to cool and chop cooked bacon into small pieces.
  2. Preheat oven to 350° F. Grease a bundt cake pan and coat with cocoa powder instead of flour.
  3. In a medium sized bowl, sift flour and cocoa powder. I usually sift my cocoa powder with a sieve instead of my actual sifter. Add baking powder and salt and set aside.
  4. In a microwave safe bowl, melt butter. Combine melted butter in mixing bowl with oil and sugar. Beat on medium speed for 3 minutes until light and fluffy.
  5. Add eggs, one at a time, ensure that each egg is well beaten before adding the next one. After all eggs have been added, add the vanilla extract and sour cream.
  6. Alternate adding the flour mixture and the bourbon. First, pour in half of the dry ingredients and beat for 30 seconds before adding half of the bourbon. Repeat with remaining flour mixture and remaining bourbon.
  7. Pour batter in the greased coated bundt cake pan. Bake at 350°F for 45-50 minutes. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
  8. Transfer to a wire rack to cool for 30 minutes. After 30 minutes, place the wire rack on top of the bundt pan and flip it over. Gently tapping the sides to release the cake. You may want to put a piece of parchment paper or a plate over the cake before you flip it so you can easily move it off the wire rack without sticking. If the cake does not release, take a butter knife and gently insert along the edge of the pan to help release.
  9. For the glaze:
  10. Sift powered sugar. The step is necessary to create a smooth glaze.
  11. Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown.
  12. Pour melted butter over powdered sugar. Add maple syrup and milk. Whisk until smooth.
  13. For a thicker glaze, add only 1 tablespoon of milk instead of two. Or add additional powered sugar. To make glaze thinner, add additional milk.
  14. This next step is optional and a little tricky. I like my glaze to drip off the sides of the cake and not pool up in the middle. However, it becomes difficult to move the cake once glazed. I happen to own a cake lift, but I suggest using two large knife to move the cake after glaze.
  15. Gently remove/side cake from plate and onto wire rack. Place a sheet of wax paper below wire rack (for easy clean up).
  16. Gently pour glaze over cake. Sprinkle with bacon pieces.
Recipe Notes

Original Recipe:  https://beyondfrosting.com/2015/01/14/bourbon-maple-bacon-chocolate-cake/

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Nutrition Facts
Ultimate Bourbon Maple Bacon Chocolate Cake
Amount Per Serving
Calories 1278 Calories from Fat 477
% Daily Value*
Total Fat 53g 82%
Saturated Fat 26g 130%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Cholesterol 219mg 73%
Sodium 705mg 29%
Potassium 485mg 14%
Total Carbohydrates 173g 58%
Dietary Fiber 10g 40%
Sugars 106g
Protein 24g 48%
Vitamin A 23%
Calcium 9%
Iron 34%
* 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.

Andouille Hush Puppies

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 Andouille Hush Puppies
This is my take on modifying a recipe I found online that looked really good! I have a link to the original recipe included.
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Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Pour oil to a depth of 3 inches into a Dutch oven; heat to 375°.
  2. Stir together cornmeal and next 5 ingredients in a large bowl. Add egg, beer, and buttermilk; stir just until moistened. Let stand 10 minutes.
  3. Using a 1-inch cookie scoop, drop batter into hot oil, and fry, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack over paper towels. Keep warm in a 200° oven.
Recipe Notes

Original recipe:  https://www.southernliving.com/syndication/crispy-andouille-hush-puppies

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Nutrition Facts
Andouille Hush Puppies
Amount Per Serving
Calories 214 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 27mg 9%
Sodium 553mg 23%
Potassium 78mg 2%
Total Carbohydrates 34g 11%
Dietary Fiber 2g 8%
Sugars 2g
Protein 7g 14%
Vitamin A 3%
Vitamin C 1%
Calcium 8%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Classic Peanut Butter Cookies

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 Classic Peanut Butter Cookies
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Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  2. In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
  3. Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Recipe Notes

Original recipe:  https://www.allrecipes.com/recipe/10275/classic-peanut-butter-cookies/

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Nutrition Facts
Classic Peanut Butter Cookies
Amount Per Serving
Calories 291 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 39mg 13%
Sodium 189mg 8%
Potassium 38mg 1%
Total Carbohydrates 40g 13%
Dietary Fiber 1g 4%
Sugars 21g
Protein 5g 10%
Vitamin A 6%
Calcium 1%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Cornbread (Quaker Brand Recipe)

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 Cornbread
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Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Heat oven to 400. Grease 8" or 9" pan.
  2. Combine dry ingredients. Stir in milk, oil, and egg
  3. Pour batter into prepared and bake for 20-25 minutes or until golden brown, and toothpick inserted in center comes out clean.
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Nutrition Facts
Cornbread
Amount Per Serving
Calories 280 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 24mg 8%
Sodium 248mg 10%
Potassium 115mg 3%
Total Carbohydrates 46g 15%
Dietary Fiber 3g 12%
Sugars 8g
Protein 7g 14%
Vitamin A 2%
Vitamin C 0.2%
Calcium 7%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

BASIC BEIGNETS

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 BASIC BEIGNETS
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Course Dessert
Cuisine French
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine French
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Combine the water, milk and etg in a large mixing bowl and mix well.
  2. Add the flour, baking powder, salt, and the sugar and mix until the batter is smooth.
  3. Pour the oil into a large, deep pot or a deep fryer and heat to 360ºF.
  4. Drop the batter by spoonfuls into the hot oil and fry, turning two or three times, until they are golden brown and puffy.
  5. Drain on paper towels and sprinkle with confectioners sugar.
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Nutrition Facts
BASIC BEIGNETS
Amount Per Serving
Calories 119 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 0.0002g
Monounsaturated Fat 0.001g
Cholesterol 9mg 3%
Sodium 222mg 9%
Potassium 58mg 2%
Total Carbohydrates 25g 8%
Dietary Fiber 1g 4%
Sugars 3g
Protein 4g 8%
Vitamin A 0.5%
Vitamin C 0.2%
Calcium 5%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Chicken Enchilada Casserole with Masa

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 Chicken Enchilada Casserole with Masa
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Course Main Dish
Cuisine American
Prep Time 45 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 45 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
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Instructions
  1. Cook chicken and shred. Stir in enchilada sauce. Set aside.
  2. Heat oven to 350F.
  3. Pour 2 cups of water into a heavy saucepan. Whisk the masa harina into the water until it is smooth and thoroughly blended. Stir in the salt and chili powder. Bring the mixture to a boil. stirring almost constantly. Lower the heat and keep stirring until the mixture thickens to the consistency of batter, about 3 minutes. Remove from heat.
  4. In a small bowl, beat the egg. Stir in the sour cream or yogurt and a cup of the hot masa mixture. Stir the egg mixture and the baking soda into the pot containing the remaining masa mixture.
  5. Put the chicken and cause in a 8" or 9" square baking dish. Pour the masa batter over the meat.
  6. Bake until the casserole is bubbly and the top is slightly browned, about 45 minutes. Let sit for 10 minutes before serving.
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Nutrition Facts
Chicken Enchilada Casserole with Masa
Amount Per Serving
Calories 347 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 111mg 37%
Sodium 888mg 37%
Potassium 36mg 1%
Total Carbohydrates 24g 8%
Dietary Fiber 3g 12%
Sugars 1g
Protein 27g 54%
Vitamin A 12%
Vitamin C 1%
Calcium 33%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.