Rating: 5 stars

Honeycomb

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 Honeycomb
This is so good! Very light, lots of honey flavor. I hear its really good in coffee, too!
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Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. Line an 8x8 pan with parchment paper. It doesn’t need to sit neatly in the pan, since the honeycomb will weigh it down later.
  2. In a heavy-bottomed saucepan, add sugar and give it a shake so it lays flat in the pan. Add corn syrup, honey, and water, so all of the sugar has been moistened, but do not stir. Turn the heat to medium high, and watch closely as the sugar starts to dissolve and the ingredients start to meld together.
  3. Cook the mixture to 300ºF, which should take about 5–10 minutes depending on the strength of your stove, then remove the pan from the heat. Whisk in the baking soda for about 5 seconds, and once it has stopped foaming up, immediately pour the mixture onto the parchment paper. Let cool for 1 hour until hardened, then whack the honeycomb with a knife to break into pieces.
  4. Immediately store any uneaten honeycomb in an airtight container, otherwise it will absorb moisture from the air and soften. Enjoy!
Recipe Notes

Honeycomb will keep for 3–4 days at room temperature in an airtight container.

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Nutrition Facts
Honeycomb
Amount Per Serving
Calories 78
% Daily Value*
Sodium 158mg 7%
Potassium 1mg 0%
Total Carbohydrates 21g 7%
Sugars 18g
Protein 0.01g 0%
* Percent Daily Values are based on a 2000 calorie diet.

Chocolate Mousse

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 Chocolate Mousse
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Course Dessert
Cuisine French
Prep Time 20 minutes
Passive Time 2 hours
Servings
servings
Ingredients
Course Dessert
Cuisine French
Prep Time 20 minutes
Passive Time 2 hours
Servings
servings
Ingredients
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Instructions
  1. Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
  2. In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in 1/4 cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
  3. In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
Recipe Notes

Can be served with whipped topping.

Original recipe:  https://www.onceuponachef.com/recipes/chocolate-mousse.html

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Nutrition Facts
Chocolate Mousse
Amount Per Serving
Calories 343 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 148mg 49%
Sodium 43mg 2%
Potassium 89mg 3%
Total Carbohydrates 35g 12%
Dietary Fiber 2g 8%
Sugars 30g
Protein 5g 10%
Vitamin A 12%
Vitamin C 0.2%
Calcium 3%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Coconut Cake

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 Coconut Cake
This thing is amazing! Incredibly moist and tender! Thanks so much to Sally's Baking Addiction for this amazing recipe! I haven't change a thing - there's no need! Original recipe: https://sallysbakingaddiction.com/coconut-cake/#tasty-recipes-68731
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Course Dessert
Cuisine American
Prep Time 35 miinutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 35 miinutes
Cook Time 25 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
  4. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
  6. Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
  7. Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it’s still a pretty fluffy cake!
  8. Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Recipe Notes

Cake Flour: For the best results, I strongly recommend sifted cake flour. Sift before measuring. You can find cake flour in the baking aisle and I have many more recipes using it. If you can’t get your hands on cake flour, you can make a DIY cake flour substitute. I suggest doing this 3x, then remove 1/2 cup since you need 2 and 1/2 cups in this recipe. 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. 2 Layer Cake: Prepare two 9-inch cake pans in step 1. Divide batter between pans and bake for 24-26 minutes or until cooked through. Bundt Cake: This cake batter will fit into a greased 10-cup or larger bundt pan. I’m unsure of the exact bake time (likely around an hour), but use a toothpick to test for doneness. Same oven temperature. Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19-21 minutes. Yields about 2-3 dozen. Or try my vanilla cupcakes recipe and substitute canned coconut milk for whole milk, 1/2 teaspoon coconut extract for the vanilla bean, and add 3/4 cup (60g) of sweetened shredded coconut.

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Orange Butter Cookies with Chocolate Ganache

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 Orange Butter Cookies with Chocolate Ganache
Tjese are so good! I heard thye tasted just like Pepperidge Farm Milano cookies, but I've never tried them, so I can only say that these are amazing! Thank you, Sally's Baking Addiction!
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Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
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Instructions
  1. Preliminary note: The chocolate ganache requires at least 30 minutes to thicken before it can be used in the cookie sandwiches. I recommend starting the ganache as the cookies bake!
  2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter on medium high speed until completely smooth and creamy, about 2 minutes. Add the confectioners’ sugar and orange zest, then beat until combined, about 1 minute. Next, add the egg, egg yolk, vanilla extract, and salt. Beat on high speed until combined, scraping down the sides and up the bottom of the bowl as needed. Finally, beat in the flour on low speed until combined. The cookie dough will be soft.
  3. Lightly flour your hands, work surface, and rolling pin. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat (I prefer the nonstick silicone mat) to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
  4. Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1 hour and up to 2 days. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
  5. Once chilled, preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and, using a 1.5-inch cookie cutter, cut into shapes. I used the 1.5 inch fluted round cookie cutter from this adorable set. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece. Arrange cookies on baking sheets 2 inches apart. If desired, sprinkle + press some coarse sugar into the tops.
  6. Bake cookies for 9-10 minutes until very lightly browned around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
  7. Make the ganache: Place chopped chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Allow to cool and thicken for at least 30 minutes or until spreadable consistency.
  8. Spread the ganache onto the flat side of one cookie and sandwich with the other. Repeat with remaining.
  9. Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.
Recipe Notes

Make Ahead Instructions: Chocolate ganache can be prepared, covered, and refrigerated for up to 3 days before using. Let it sit at room temperature to soften or microwave for 5-10 seconds before using. Plain (un-sandwiched) cookies freeze well up to 3 months. Thaw overnight in the refrigerator. You can chill the rolled-out cookie dough in the refrigerator for up to 2 days (step 4). You can also freeze the cookie dough, before rolling out in step 3, for up to 3 months. Then allow to thaw overnight in the refrigerator and bring to room temperature before rolling out. Chill for only 30 minutes in step 4 as opposed to 1 hour.

 

Original Recipe:  https://sallysbakingaddiction.com/butter-cookies-chocolate-ganache/#tasty-recipes-66673

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Nutrition Facts
Orange Butter Cookies with Chocolate Ganache
Amount Per Serving
Calories 215 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 44mg 15%
Sodium 25mg 1%
Potassium 34mg 1%
Total Carbohydrates 25g 8%
Dietary Fiber 1g 4%
Sugars 9g
Protein 3g 6%
Vitamin A 8%
Vitamin C 0.04%
Calcium 0.5%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Gingerbread Cookies

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 Gingerbread Cookies
This recipe and I have converted many to gingerbread fans. Thank you, King Arthur Flour bakers! Very soft and flavorful, I really like these. Easy to bake, fun to decorate!
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Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 8 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 8 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
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Instructions
  1. In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices.
  2. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.
  3. Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture. The dough will be very soft and sticky, but don't be tempted to add more flour; it'll firm up once it's chilled.
  4. Divide the dough in half, and pat each half into a thick rectangle. Wrap well, and refrigerate for 1 hour or longer. The dough may be sticky and hard to roll if not thoroughly chilled, so make sure it's cold before continuing.
  5. Preheat your oven to 350°F. Get out several baking sheets; there's no need to grease them, though lining with parchment saves effort on cleanup.
  6. Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface. Roll the dough 1/8" to 1/4" thick; the thinner you roll the dough, the crispier the cookies will be. Flour both the top and bottom of the dough if it starts to stick. Alternatively, place the dough on parchment, and put a sheet of plastic wrap over it as you roll, pulling the plastic to eliminate wrinkles as necessary when rolling; this will keep dough from sticking without the need for additional flour.
  7. Cut out shapes with a floured cookie cutter, cutting them as close to one another as possible to minimize waste.
  8. Transfer the cookies to ungreased cookie sheets (or, if you've rolled right onto the parchment, remove the dough scraps between the cookies). Bake the cookies just until they're slightly brown around the edges 8 to 12 minutes, or until they feel firm. Let the cookies cool on the baking sheets for several minutes, or until they're set. Transfer them to a rack to cool completely. Repeat with the remaining dough.
  9. Decorate the cookies with Royal Icing or Simple Cookie Glaze and food safe markers.
Recipe Notes

Original Recipe: https://www.kingarthurflour.com/recipes/gingerbread-cookies-recipe

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Nutrition Facts
Gingerbread Cookies
Amount Per Serving
Calories 158 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.002g
Cholesterol 16mg 5%
Sodium 95mg 4%
Potassium 73mg 2%
Total Carbohydrates 28g 9%
Dietary Fiber 1g 4%
Sugars 10g
Protein 3g 6%
Vitamin A 3%
Vitamin C 0.1%
Calcium 1%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Bourbon Caramel Sauce

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 Bourbon Caramel Sauce
This is really good! And really easy to make, just watch out for the steam when you add the cream to the hot sugar mix.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. Combine the sugar and water in a heavy-bottomed sauce pan. Briefly stir to combine. Use a wet paper towel to wipe any sugar from the sides of the pan above the level of the sugar water mix - sugar crystals can grow up the side of the pan if you leave any crystals as a "seed" for them.
  2. Turn the burner on to medium-high heat. Then — this is very important — do not stir or touch the pan until the sugar has caramelized! The sugar mixture will go from being completely clear, to a champagne color, to a light golden color, and then to increasingly darker shades of amber. (Keep a close eye on the sugar, as it darkens quickly once it begins to caramelize.) Once the sugar reaches a deep amber color (about the color of a copper penny), remove the saucepan from the heat and turn the burner off.
  3. Right away, begin to slowly and carefully pour the heavy cream into the sugar mixture, whisking as you pour to quickly incorporate the cream. (The mixture will bubble furiously when the cream hits the hot sugar, so be very careful!) Add in the butter and whisk until combined. Add in the vanilla, bourbon and sea sea salt, and whisk until combined.
  4. Serve immediately. Or let the sauce cool until it reaches room temperature (it will thicken considerably as it cools), then transfer the sauce to a sealed container and refrigerate for up to 2 weeks.
Recipe Notes

So good!  I used this caramel to stuff my Most Amazon Chocolate cake (normal and gluten-free) with a whipped cream cheese butter cream frosting.  Yum!!

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Nutrition Facts
Bourbon Caramel Sauce
Amount Per Serving
Calories 36 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 47mg 2%
Total Carbohydrates 5g 2%
Sugars 5g
Vitamin A 1%
Calcium 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

Chocolate Cheesecake

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 Chocolate Cheesecake
This thing is AMAZING!! Thanks to Chelsea's Messy Apron for sharing! Unbelievably rich & insanely chocolaty!
Votes: 1
Rating: 4
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Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 1 day
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 1 day
Servings
servings
Ingredients
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Instructions
  1. Preheat the oven to 325 degrees F. Wrap a well-greased 9-inch springform pan in two layers of heavy duty foil. Secure around the pan.
  2. In a small bowl, combine cookie crumbs and sugar and then stir in butter. Press firmly into the bottom of the greased and prepared springform pan. Place pan on a baking sheet. Bake for 10 minutes and then remove onto a cooling rack. Melt the chocolate chips in the microwave in busts of 15 seconds stirring in between each burst for 10 seconds until the chocolate is melted and smooth. Allow to cool to room temperature.
  3. In a very large bowl, beat the ROOM TEMPERATURE (must be room temperature) cream cheese and sugar until smooth at consistent low-medium speeds. Be careful to not over-beat. Beat in cooled chocolate and cocoa powder.
  4. In a small bowl, whisk together all of the eggs. Add them to the mixture along with the salt and vanilla extract. Beat on low speed until JUST combined. Pour this mixture into the springform pan. Place the pan in a large baking pan and add 1 inch of BOILING water to the pan surrounding the springform pan.
  5. Bake the cheesecake at 325 degrees for 50-60 minutes or until center is just set and top is not shiny. Remove the springform pan from water bath and remove the foil. Cool the cheesecake on a wire rack for 10 minutes and then gently loosen the edges of the pan with a butter knife. loosen edges from pan with a knife. Cool AT ROOM TEMPERATURE for one hour and then transfer to the fridge (covered) and chill for at least 8 hours (preferably overnight).
  6. For the ganache: place chocolate in a small bowl with the butter and heavy cream. Microwave in bursts of 20 seconds, stirring in between each burst for 10 seconds until the mixture is smooth. Let stand at room temperature for an hour before topping the cheesecake with the ganache. Spoon the ganache into the center of the cheesecake (keep it about an inch away from the edge) and let sit in the fridge for an hour (or until the ganache is firmly set).
  7. When ready to serve, combine the heavy whipping cream, powdered sugar, and vanilla extract in a stand mixer. Beat on high until soft peaks form and then spoon or pipe the whipped cream over the cheesecake slices. Place a GODIVA Masterpiece on top of the whipped cream on each piece of cheesecake.
Recipe Notes

Here are some tips to make the perfect chocolate cheesecake:

  • Use ROOM TEMPERATURE cream cheese: room temperature cream cheese becomes creamier when it is mixed and it incorporates much better with the other ingredients in this recipe. If your cream cheese is too cold, it tends to stay lumpy in the batter doesn’t fully mix. You’ll also likely be tempted to over-beat the batter (which is no good for a cheesecake!) to get rid of the lumps. Quick tip to get room temperature cream cheese: remove the cream cheese from the packaging and microwave in bursts of 15-20 seconds until it is room temperature (not softened or melted at all) It’s also important when you are using room temperature cream cheese that you also use room temperature eggs.
  • Use a SPRINGFORM pan: a springform pan (a pan that has a spring to hold the sides of the pan in place) is the best for cheesecakes. Because of the final texture of the cheesecake it can’t be inverted from a pan (like your typical cake) and so the removable sides of the springform pan make it easy to keep the form and shape of the cheesecake. (Still make sure to generously grease your springform pan first).
  • Line your springform pan with FOIL: since this cheesecake bakes in a water bath (I promise it’s still easy!) you’ll want to line the outside in foil (I line it twice in heavy duty foil) to ensure absolutely NO water from the water bath seeps into your cheesecake.
  • DON’T OVERMIX the batter:  it’s important to mix the cream cheese enough to remove the lumps and to combine the ingredients sufficiently, but over-mixing the batter will introduce too much air into the mixture. Too much air will cause the cheesecake to rise too quickly in the oven and then fall (how you get cracks in your cheesecake). You also want to mix the cheesecake at low and consistent speeds to again reduce the risk of beating in too much air.
  • Bake this cheesecake in a WATER BATH: the water bath is simply putting your cheesecake into a larger baking pan that is filled with about an inch of water. Why use a water bath? The water helps to evenly disperse the heat which will help to ensure your cheesecake is evenly baked. You’ll also be able to avoid the cracks in the cheesecake.
  • Allow the cheesecake to cool COMPLETELY at room temperature: It might not seem like a big deal to expedite the chilling process of a cheesecake and put it in the fridge right out of the oven, but it you do this, the cheesecake tends to get an ugly appearance on top. This appearance comes from condensation that forms on top of the too quickly chilled cheesecake. If you chill the cheesecake too quickly, you can also get some cracks on it.
  • Slice the cheesecake with a very sharp and HOT KNIFE: To get the perfect slices, you’ll want to use a large and very sharp knife. Run the knife under very hot water, quickly (but still completely) dry it off, and then make quick cuts to get a perfect chocolate cheesecake slice.
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Nutrition Facts
Chocolate Cheesecake
Amount Per Serving
Calories 1843 Calories from Fat 747
% Daily Value*
Total Fat 83g 128%
Saturated Fat 34g 170%
Polyunsaturated Fat 0.0005g
Monounsaturated Fat 0.0003g
Cholesterol 85mg 28%
Sodium 1337mg 56%
Potassium 629mg 18%
Total Carbohydrates 260g 87%
Dietary Fiber 11g 44%
Sugars 174g
Protein 12g 24%
Vitamin A 10%
Calcium 106%
Iron 83%
* 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.

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.

Cindy & Steve’s Awesome Cheesy Garlic Toast

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 Cindy & Steve's Awesome Cheesy Garlic Toast
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Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 375F. Line baking sheet with foil.
  2. Split buns in half and spread out evenly on the baking sheet, outside of bun down. Spread ~1 1 1/2 Tbsp spoon on each bun pair. Sprinkle garlic powder and salt evenly over all each. SPread softened cream cheese over each piece.
  3. Bake for ~7-8 minutes, or until the butter is completely melted and bottoms are starting to brown. Spread the mozzarella &/or cheddar cheese over the top. REturn to oven and bake another 5 minutes or until top cheese(s) are melted.
  4. Let sit for a couple of minutes and serve.
Recipe Notes

Work in progress!!!  They tasted really good, just didn't measure everything as I worked.  So all measurements subject to "do what looks good and you like".  🙂

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