Recipes
The secret to yumminess
Angel Food Cake Recipe
Ingredients
Cake
1 ¼ cups cake flour
1 ¾ cups white sugar
¼ teaspoon salt
1 ½ cups egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
Whipped Cream
1 cup heavy whipping cream
½ teaspoon vanilla extract
3 tablespoons powdered sugar
Optional: berries
Instructions
Cake
Preheat the oven to 325 degrees F (165 degrees C).
Beat egg whites until they form stiff peaks, and then add cream of tartar, and vanilla extract.
Sift together flour, sugar, and salt. Repeat five times.
Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch bundt pan.
Bake for about one hour, or until the cake is golden brown.
Invert cake, and allow it to cool in the pan for at least 3 hours so it doesn’t collapse on itself. When thoroughly cooled, remove from the pan.
Whipped Cream
Get out a large bowl and a whisk.
Put the heavy cream, vanilla extract, and powdered sugar in the mixer bowl.
Beat for about 2-3 minutes or until you start to see soft peaks when you pull the mixer up out of the cream. It should be nice and puffy but still soft.
If desired serve with berries for extra color and decoration.
Assorted Dipped Chocolates*
Ingredients
1 package of ghirardelli dark dipping chocolate
5 large marshmallow
5 strawberries
5 rolled cookie dough balls (see chocolate chip cookie recipe)
5 mini rice krispies treats (see rice crispy recipe)
5 pretzels
5 dried apricots
Instructions
Pour water about halfway into a pan. Boil the water. Then put another bowl that fits directly about the pan on top. (Or if you have a double boiler use that).
Pour the dipping chocolate into the bowl on top. Stir frequently until chocolate is completely melted.
Dip the items in the chocolate and put on wax paper until they cool. (You might want to use toothpicks for some of the items) Enjoy!
*the cookie dough does contain raw egg*
Banana Bread Recipe
Ingredients
1 ¾ cups all-purpose flour
⅔ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup mashed overripe banana (2 to 3 medium bananas)
⅓ cup butter melted
2 tablespoons milk
2 eggs
¼ chocolate chips (or you can substitute in nuts)
Instructions
Preheat the oven to 350 degrees F.
In a large mixer bowl combine 1 cup of the flour, the sugar, baking powder, baking soda and salt.
Add mashed bananas, butter, and milk. Beat with an electric mixer on low speed until blended, then on high speed for two minutes.
Add eggs and remaining flour, beat until blended. Stir in chocolate chips (or nuts).
Pour batter into a greased 8x4x2 inch loaf pan.
Bake in a 350 degree oven for 55-60 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes on a wire rack. Remove from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf (16 servings).
Source: Better Homes and Gardens NEW COOK BOOK
Brownies Recipe
Ingredients
1 package of Betty Crocker Milk Chocolate brownie mix
3 tablespoons of water
½ cup of vegetable oil
2 eggs
Instructions
Preheat the oven to 325 degrees F. Grease the bottom of the pan.
Combine the brownie mix, water, oil, and eggs in a medium bowl until well blended.
Spread in pan.
Bake brownies for 49-51 minutes or until a toothpick inserted 2 inches from the side pan comes out almost clean; cool.
To cut warm brownies, use a plastic knife and short sawing motions. Store tightly covered.
Chocolate Cake Recipe
Ingredients
Cake
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
½ cup warm water
2 cups semisweet chocolate chips
Chocolate Ganache
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
Optional: berries
Instructions
Cake
Preheat the oven to 350 degrees F (175 degrees C). Great a 12 cup bundt pan.
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.
Stir in the chocolate chips and pour batter into the pan.
Bake for 50 to 55 minutes, or until the top is springy to the touch and a wooden toothpick inserted comes out clean.
Cool cake thoroughly in pan for at least an hour and a half before inverting onto a plate.
Chocolate Ganache
Pour water about halfway into a pan. Boil the water. Then put another bowl that fits directly about the pan on top. (Or if you have a double boiler use that).
Place the chocolate into the bowl on top. Heat the cream watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward.
If desired, add fresh berries along the side of the cake for some color and decoration.
Sources: https://www.allrecipes.com/recipe/7565/too-much-chocolate-cake/, https://www.allrecipes.com/recipe/33647/chocolate-ganache/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201
Chocolate Chip Cookie Recipe
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Instructions
Preheat the oven to 375° F.
Combine flour, baking soda and salt in a small bowl. Set aside.
Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Source: https://www.allrecipes.com/recipe/174864/original-nestle-toll-house-chocolate-chip-cookies/
Chocolate Cupcake Recipe
Ingredients
Chocolate Cupcakes
⅔ cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup boiling water
½ cup butter melted
⅓ cup oil (vegetable or canola oil)
1 ¾ cups granulated sugar
1 1/2teaspoons vanilla extract
¾ teaspoon salt
2 large eggs
2 large egg yolks
½ cup heavy cream
1 ¾ cups all-purpose flour
Chocolate Buttercream Frosting
1 cup butter softened
2 teaspoons vanilla extract
½ cup unsweetened cocoa powder
1 tablespoon milk
2 - 3 cups powdered sugar
Instructions
Chocolate Cupcakes
Preheat the oven to 350 degrees F. Prepare muffin tins with 24 paper liners.
In a large mixing bowl whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until well blended; allow to cool for 5 minutes.
Meanwhile, in another large mixing bowl add the melted butter, vegetable oil, sugar, vanilla and salt and beat until well combined. Add eggs and eggs yolks, mixing after each addition, just until combined.
Stir in cocoa mixture and then milk. Slowly mix in flour and stir until combined.
Divide batter evenly among the 24 muffin cups, filling each cup about ⅔ full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool.
Chocolate Buttercream Frosting
Beat butter for two minutes. Add vanilla extract, cocoa powder and beat again until smooth. Slowly add powdered sugar until you reach desired frosting consistency.
Pipe frosting onto cooled cupcakes and top with sprinkles!
Source: https://tastesbetterfromscratch.com/chocolate-cupcakes-chocolate-buttercream-frosting/
Lemon Squares Recipe
Ingredients
Crust
2 cups flour
½ lb butter melted (1 cup)
½ cup powdered sugar
Filling
4 eggs, well beaten
2 cups sugar
Juice of 2 lemons
1 teaspoon grated lemon rind
3 tablespoons flour
¼ teaspoon salt
A pinch of nutmeg
Instructions
Crust
Preheat the oven to 350 degrees F.
Blend the flour, sugar, and butter.
Bake in a 9x13 inch pan for 20-25 minutes.
Filling
Mix the eggs with the sugar and lemon juice. Add the rest of ingredients.
Pour filling over baked crust.
Continue baking for 20-25 minutes.
Dust with powdered sugar while still warm.
Cut into squares when cool.
Can be frozen.
Pumpkin Bread Recipe
Ingredients
2 cups all-purpose flour
1 cup packed brown sugar
1 tablespoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger
1 cup canned pumpkin (8oz)
½ cup milk
2 eggs
⅓ cup butter melted
Instructions
Preheat the oven to 350 degrees F.
In a large mixer bowl combine the flour, the sugar, the brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger.
Add pumpkin, milk, eggs, and melted butter.
Pour batter into a greased 9x5x3 inch loaf pan.
Bake in a 350 degree oven for 60-65 minutes or till a toothpick inserted near the center comes out clean.
Cool for 10 minutes on a wire rack. Remove from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf (18 servings).
Source: : Better Homes and Gardens NEW COOK BOOK
Rice Krispie Treat Recipe
Ingredients
12 tablespoons (1-1/2 sticks) unsalted butter, plus more for greasing the pan
Two 10-oz bags mini marshmallows, divided
3/4 teaspoons vanilla extract
1/2 teaspoon salt
8-1/2 cups Rice Krispies or crispy rice cereal
Instructions
Line a 9 x 13-in pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows.
In a large pot or Dutch oven, preferably with a light bottom so you can monitor the color, melt the butter over medium heat (save the butter wrappers; you'll use them later for pressing the mixture into the pan). Swirl the pan occasionally to be sure the butter is cooking evenly.
As the butter melts, it will begin to bubble and foam, and the color will progress from bright yellow to golden to, finally, a toasty-brown. Once you smell that nutty brown butter aroma, take the pan off the heat. (You'll see little bits of golden brown sediment forming; that's okay. However, if the sediment looks almost black, go ahead and pass the butter through a fine sieve to strain it out, then return the brown butter to the pan.)
Off the heat, add the remaining marshmallows, vanilla, and salt.
Place the pot back over medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Using a rubber spatula or wooden spoon, stir until evenly combined.
Add the reserved marshmallows and stir until they are softened and partially melted. Don't overmix; you want pockets of goo. Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour.
Use the foil overhang to lift the treats onto a cutting board, then use a serrated bread knife to cut into squares. Store in an airtight container at room temperature for up to 2 days.
Freezer-Friendly Instructions: To freeze, place in layers separated by wax paper in an airtight container. Freeze for up to 6 weeks. Let stand at room temperature for about an hour before serving.
Source: https://www.onceuponachef.com/recipes/best-ever-rice-krispies-treats.html
S’more in a Cup Recipe
Ingredients
7 whole graham crackers (1 cup/250 mL, finely crushed)
¼ cup (50 mL) powdered sugar
6 tablespoons butter, melted
4 bars (1.55 oz or 43 g each) milk chocolate candy, divided
12 large marshmallows
Instructions
Preheat oven to 350 degrees F. (150 degrees C)
Place graham crackers into a large reusable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar, and butter in a small bowl.
Using a spoon, place a scoop of crumb mixture in each cup of mini muffin pan. Press crumbs to form shallow cups with a mini tart shaper. (you may also use your fingers)
Bake 4-5 minutes or until the edges are bubbling.
Meanwhile break two of the candy bars into rectangles. Remove pan from oven; place one chocolate rectangle into each cup. Cut marshmallows in half using scissors dipped in cold water. Place on marshmallow half, cut-side down, into each cup.
Return to the oven for 1-2 minutes or until marshmallows are just slightly softened. Remove from the oven to a cooling rack; cool for 15 minutes.
Carefully remove cups from the pan. Cool completely. Break remaining candy bars and place in a 1-cup bowl. Microwave on high for 1-1 ½ minutes or until melted and smooth, steering every 20 seconds.
Dip the top of each marshmallow in the melted chocolate. Turn the top-side up and let stand for 40-60 minutes or until set.
S’mores Bar Recipe
Ingredients
Crust
1 ½ sleeves of graham crackers
⅓ cup sugar
½ cup melted butter
Filling
1 cup butter
¾ cup brown sugar
¾ cup white sugar
1 teaspoon vanilla extract
2 eggs
2 ¼ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup semi sweet chocolate chips
2 ½ cups mini marshmallows
1 bar of Hershey's chocolate, divided
Instructions
Crust
Preheat the oven to 375 degrees F. Grease a 9x13 pan.
Place graham crackers into a large reusable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, sugar, and butter in a small bowl.
Pour the crumb mixture into the pan and press the mixture to the dimensions of the pan.
Filling
Combine the flour, baking soda and salt in a small bowl. Set aside.
Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture. Stir in the chocolate chips and 1 ½ cup of the marshmallows. Leave the remaining for the toppings.
Place batter into the crust and press until it fits the dimensions of the crust.
Sprinkles the rest of the marshmallows and chocolate hershey’s on top of the cookie doubt batter evenly.
Bake for 30-35 minutes. Let it cool before cutting.
Source: https://vm.tiktok.com/JRJCSkw/
Vanilla Cupcake Recipe
Ingredients
Vanilla Cupcakes
1 ⅔ cup all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter melted and slightly cooled
1 large egg
¼ cup sour cream
¾ cup milk
2 teaspoons pure vanilla extract
Vanilla Buttercream Frosting
¾ cup unsalted butter room temperature
3-4 cups confectioners sugar
2 teaspoons pure vanilla extract
3 tablespoons milk
Pinch of kosher salt
Instructions
Vanilla Cupcakes
Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.
In a medium-sized bowl, wish together flour, baking powder and salt.
In a large mixing bowl whisk the sugar and melted butter until smooth (mixture will be gritty). Wish in eggs, then sour cream, milk and vanilla extract until combined.
Slowly add in dry ingredients and stir until completely incorporated. Better will be thick.
Fill cupcakes lines ⅔ of the way full (about ¼ cup of batter). Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before frosting.
Vanilla Buttercream Frosting
Using a stand mixer with the whisk attachment (or a large mixing bowl and a handheld mixer)., beat butter at medium speed until smooth and creamy; 2-3 minutes.
Add confectioners sugar, vanilla, and milk. Turn the mixer up to high speed and beat for 3 minutes. If the mixture is too thick, add more milk, a teaspoon at a time. If too thin, add more confectioners sugar, a little at a time.
Frost cooled cupcakes using a spreader or a piping bag. Depending on how much frosting you use on each cupcake, there may be some leftover.
Source: https://www.yellowblissroad.com/vanilla-cupcakes-vanilla-buttercream/