Recipes the whole family is bound to love!
STRAWBERRY CAKE
Yield: 2 8 ½ in rounds
Ingredients Amount
Butter 1 stick
Sugar 1 ¾ C
Vanilla 1 t
Eggs, separated 3
Water, cold 1 C
Tomatoes, pureed 1/4 C
Strawberries, mashed 1 C
Cake flour 2 ½ C
Cocoa ½ C
Baking Soda 1 ½ t
Salt 1 t
Strawberry and Blueberry Parfaits
Ingredients:
2 cups vanilla yogurt
1 cup granola
¼ cup blueberries
¼ cup strawberries
In a glass or bowl, layer 1 cup yogurt, ½ cup granola and half of each blueberries and strawberries. Repeat layers and enjoy!
COFFEE BUTTERCREAM FROSTING
Ingredients AmountPowdered Sugar 2 C
Vanilla extract 2 t
Salt pinch
Butter, unsalted, at room temp. 4 sticks
Instant espresso powder 3 T
Hot water 3 T
Method:
In small bowl dissolve espresso powder in hot water, set aside. In stand mixer with paddle attachment beat softened butter at medium-high speed, until light and fluffy. Add vanilla, salt, and espresso liquid. Scrape down bowl and beat until incorporated, a nice caramel color. Add sugar and continue beating until smooth.
Do not add liquid or buttercream will separate. If it looks dry or curdled after adding sugar, keep whipping to desired consistency. Put into large piping bag with star tip and decorate.
Yield: frosting for 18 large or 36 mini cupcakes
Yield: 18 large or 36 mini
Ingredients Amount
Betty Crocker super moist white cake mix 1 box
Vanilla bean ½
Flour ¼ c
Water 1 ¼ c
Oil ¼ c
Eggs 3
Vanilla pudding 1 box
Method:
Combine all ingredients in stand mixer, mixing just to combine. Do not over mix.
Fill muffin liners ¾ full. Bake at 350° for 12-15 minutes. Do not over bake. Let cool on wire rack before frosting.
1/2 can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup unbleached/unrefined sugar
4 tablespoons of unbleached flower
1/2 cup pecans or walnuts
Procedure:
1. Preheat oven to 350 degrees. Lightly grease an 8x8 baking dish.
2. Cobine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar and flour in a blender; blend until smooth; mix in nuts; pour the mixture into the prepared baking dish.
3. Bake in the preheated oven until the top is dry and the edges start to pull away from teh sides fo teh pan, about 30 minutes.
Thanks to www.robynprusky.com for the recipe.
I'm not sure why they call it Devils Food Cake when it tastes so heavenly!
Ingredients Amount
Unsweetened chocolate, chopped 4 oz
Cocoa, Dutch processed * ¼ C
Boiling water 1 ¼ C
Flour, AP ¾ C
Cake flour ¾ C
Butter, unsalted, softened 2 sticks
Brown sugar, dark 1 ½ C
Eggs, room temp. 3
Sour cream ½ C
Vanilla extract
Ingredients Amount
Eggs 4
Sugar 1 C
Vanilla extract 2 t
Salt pinch
Butter, unsalted, softened, cut into quarters 4 sticks
Instant espresso powder 3 T
Warm water 3 T
Simple, easy.....DELICIOUS!
3/4 C. Butter
½ C. Sugar
2/3 C. Applesauce
1 tsp. Vanilla
1C. Brown Sugar
1 Egg
1 C. Flour
1 tsp. Baking Soda
3 C. Oats
Ingredients:
2 kiwis, peeled and diced
2 Golden Delicious apples, peeled cored and diced
8 ounces raspberries
8 ounces blackberries
1 pound strawberries
2 tablespoon white sugar
1 tablespoon brown sugar
3 tablespoon fruit preserves, any flavor (my favorite is strawberry)
10(10 inch) flour tortillas
Butter flavored cooking spray
2 cups of cinnamon sugar
