Fluffy Cinnamon Rolls with Cream Cheese Frosting

Rolls:

1 1/2 Cups of Milk

3/4 Cup + 1 Tbsp Sugar (Divided)

1 Egg

1 Tbsp Salt

2 Tbsp Yeast

2 Cups Warm Water

9-10 Cups All Purpose Flour

1/2 Cup of Butter (melted)

Filling:

1/2 Cup Butter (at room temperature)

1 Cup Brown Sugar

2 Tbsp Cinnamon

Pinch of salt (?)

1/2 Cup Heavy Cream (for pouring over the risen rolls)

Frosting:

6 oz Cream Cheese (softened)

16 Tbsp Butter (at room temperature)

Pinch of Salt

4 Tbsp Milk or Heavy Cream

1 tsp Pure Vanilla Extract

3 1/2 Cups (14 oz) Powdered Sugar

Directions:

1. Scald the milk. (Add milk to a small sauce pan over medium heat.  Heat until a skin forms on top, about 170 degrees.  Watch carefully to make sure the milk doesn’t boil.)
2. Melt butter then add 3/4 cup of sugar.  Add butter and sugar mixture to the scalded milk.
3. Cool it down by adding 1-2 cups of flour then add the egg and salt.  Let it cool. 
4. While mixture is cooling, dissolve yeast in the warm water and add 1 Tbsp of Sugar.  Let it sit for a couple of minutes until it is buddy.  
5. Once the milk mixture has cooled down to just warm, add the yeast mixture.  (Make sure the milk mixture isn’t too hot, otherwise it will kill your yeast.)
6. Using a fork or wooden spoon, gradually add the remaining flour until you reach the 9-10 cups.  The dough will be dense and sticky, you can use your hands to incorporate the rest of the flour.  Be sure not to add too much flour.
7. Knead the dough until it is smooth (typically 8-10 minutes) and it can pass the windowpane test. (Stretching the dough thin enough in one spot that you can see light through it.  If you can without the dough breaking then it is ready.)  
8. Cover and leave in a warm place to rise until double in size.  (About 1 hour.)
9. Make the filling.
10. Spray working space, rolling pin and hands with cooking spray to prevent sticking.  Dump you dough out and roll the dough into a rectangle about 10 x 20 inches. 
11. Spread filling mixture over rectangle leaving 1 inch on the side you a rolling to. (Rolling the long ways to get lesser number of swirls, but more rolls.  Roll the short ways to get more swirls, but less rolls.)
12. After you get your log of dough pop it onto a sheet tray and transfer to the freezer for 10 minutes.  Then using a serrated knife cut the log into evenly sized rolls.  Place onto cookie sheet, in baking pan or muffin tin.  (If wanting to bake later, now is the time to freeze the rolls, before the second rise. See note below of rising and cooking directions for frozen rolls).
13. Let rise until they have doubled in size (45 mins- 1 hour). To test if the rolls are ready to bake, poke your finger into the dough.  If it springs back immediately then it needs more time.  If it holds its place for a moment and then begins to slowly return then its ready to bake! If your finger sinks and doesn’t spring back at all then it is over-proved. You can still bake it if it is over proved, but it may have a different texture when finished.  
14. Pre-heat oven to 350 degrees.  Pour the heavy cream over risen rolls then bake for 10-15 minutes (may take longer) or until dough reaches an internal temperature of 190-200 degrees.  (For doughier rolls bake till 188-192, more firm roll 194- 199 degrees). 
15. Let rolls cool.  
16. To make frosting add cream cheese and butter to a medium bowl and whip together with a mixer until creamy.  Add salt, milk/cream and vanilla.  Mix again, add powdered sugar and whip until light and cream.  
17. Spread evenly on top of slightly warm rolls.  Serve immediately or let cool completely and serve at room temp.  Enjoy!  

Note for cooking frozen rolls:  Thaw rolls in the fridge (preferably over night).  Then put in a warm spot for 30 minutes to 1 hour to activate the second rise.  Then bake as directed.  

Cheryl’s Famous Cinnamon Rolls

INGREDIENTS

SPONGE:

•  1/2 cup (3.75 ounces) granulated sugar
•  1/2 cup neutral-flavored oil
•  2 cups milk, scalded (heat to just below a boil)
•  4 cups (20 ounces) all-purpose flour (I use unbleached)
•  1 tablespoon instant yeast (see note for active dry yeast)

DOUGH:

•  3/4 cup (3.75 ounces) all-purpose flour
•  1/2 teaspoon baking powder
•  1/2 teaspoon baking soda
•  1 1/2 teaspoons salt

FILLING:

•  8-12 tablespoons butter, softened
•  3/4 cup (5.5 ounces) packed light brown sugar
•  1 tablespoon cinnamon
•  1/4 teaspoon cardamom (optional but delicious)

ICING:

•  3 ounces cream cheese, softened
•  8 tablespoons (1 stick, 4 ounces) butter, very soft
•  Pinch salt
•  2 tablespoons milk or heavy cream
•  1/2 teaspoon vanilla extract
•  2 cups powdered sugar

INSTRUCTIONS

1. In the bowl of a stand mixer, add the sugar and oil. Pour in the scalded milk and mix. Let the mixture sit for 15 minutes or so until it is warm but not blazing hot.
2. Add the 4 cups flour and sprinkle the yeast on top of the flour. Mix until no dry streaks remain and scrape down the sides of the bowl if needed. The dough will be loose and wet-looking. Cover the bowl and let the sponge rest until puffy and doubled, 45 minutes to 1 hour, depending on the warmth of your kitchen.
3. Add the remaining 3/4 cup flour, baking powder, baking soda and salt. Mix until the flour is completely incorporated and the dough looks smooth instead of rough and shaggy. It may not necessarily clean the sides of the bowl but it should for a pretty cohesive mass. Add additional flour only if it is too sticky to handle or a small piece of dough won't form a ball in your hands (it's ok if it leaves some doughy residue on your fingers).
4. Scrape the dough into a lightly greased bowl or container, cover with a greased plastic wrap, and let rise until doubled, about an hour.
5. On a lightly floured counter (I use about 2-3 tablespoons flour), roll or pat the dough into about a 18X12-inch rectangle (try to get as close to the 12 inch as possible). Spread the softened butter evenly across the top. 
6. Combine the brown sugar and cinnamon (and cardamom, if using) in a bowl and sprinkle evenly across the top of the butter. Pat down very lightly.
7. Starting with one long end, start rolling the rectangle into a log without pulling and stretching on the dough (but still rolling as tightly as possible). Roll the seam to the bottom and pat the log into an even thickness - it should be about 20 inches long or so at this point.
8. Cut the log into 12 even pieces or 1 inch or slightly larger sections. Place the rolls on a parchment-lined half sheet pan, tucking the loose end of the roll underneath. The rolls should be about an inch apart so they have room to rise. Cover with lightly greased plastic wrap and let rise until noticeably puffy and almost doubled, about an hour.
9. Bake at 350 degrees F for 18-25 minutes until lightly golden and baked through (do not over bake). Let cool until warm before frosting.
10. For the frosting, add the cream cheese and butter to a medium bowl. Whip with a handheld mixer until creamy. Add the salt, milk or cream, and vanilla. Mix again. Add the powdered sugar and whip until light and creamy.
11. Spread the slightly warm rolls evenly with the icing. Serve immediately or let cool completely and serve at room temperature (or warm lightly before serving).

YIELD: 12 LARGE CINNAMON ROLLS

PREP TIME 25 MINUTES

 

COOK TIME 20 MINUTES

 

ADDITIONAL TIME 3 HOURS

TOTAL TIME 3 HOURS 45 MINUTES

NOTES

If you only have active dry yeast, proof the same amount of yeast in a couple tablespoons of warm water and a pinch of sugar until the mixture bubbles and foams, 3-4 minutes. Add it to the recipe per the instructions (when the instant yeast is added).

This recipe doubles great. 

Usually with a yeast dough recipe, I give a big ol' lecture about going by the texture and feel of the dough vs the exact flour amount. With this recipe, the flour amount is important - the dough will probably be softer and slightly stickier than you may be used to - try not to add additional flour. Use the pictures and details in the post to get an idea of how the dough should look and feel. Add additional flour a little at a time only if the dough is too sticky to work with.

These baked cinnamon rolls freeze amazingly well. After they've been frosted and cooled, I'll scoop the rolls one by one into a quart-size ziploc bag, seal and freeze. It gets a little messy with the frosting, but once they are lightly warmed, no one notices - they taste as fresh as the day they were made! It helps to take them out of the bag still frozen and then microwave for a minute or so on 50% power until warm and gooey.

https://www.melskitchencafe.com/the-best-cinnamon-rolls/

Macarons

Ingredients:
1 3/4 C Powdered Sugar
1 C Almond Flour, finely ground
1 tsp salt, divided
3 egg whites, at room temperature
1/4 C Sugar
1/2 tsp Vanilla
Gel Food Coloring

Vanilla Buttercream:
1 C unsalted butter, 2 sticks at room temperature
3 C Powdered Sugar
1 tsp Vanilla
3 Tbsp Heavy Cream

Macarons:

1. Separate the yolk in the eggs (use your hands) and let the egg whites come to room temperature.
2. In a food processor, combine the powered sugar, almond flour and 1/2 tsp of salt and process on low speed, until extra fine.  Sift the mixture through a fine-mesh sieve into a large bowl.
3. In a separate large bowl, beat the egg whites and the remaining 1/2 tsp of salt with an electric hand mixer until soft peaks form.  Gradually add the sugar until fully incorporated.  Continue to beat until stiff peaks form.  (You should be able to turn the bowl upside down without anything falling out.)
4. Add vanilla to the egg whites and beat until incorporated.  Add the food coloring and beat until just combined.  
5. Add about 1/3 of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined.  After the last addition of almond flour, continue to fold slowly (30-40 times) until the mixture is like wet sand ribbons and with the spatula you can make a figure 8. 
6. Transfer the macaron batter into a piping bag fitted with a round tip.
7. Place silicone baking mat on baking tray and pipe the macarons in 1 1/2 inch circles spacing at least 1 inch apart.
8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
10. Preheat oven to 300F.
11. Bake the macarons for 17 minutes, don't open the oven door, until the feet are well-risen and the macarons don't stick. 
12. Let them cool on the baking sheet for 15-30 minutes. Transfer the macarons to a wire rack to cool completely before filling. (They should lift right off the baking mat)

Buttercream:

1. In a large bowl add the butter and beat with a mixer for 1 minute until light and fluffy.  Sift in the powdered sugar and beat until fully incorporated.  Add the vanilla and beat to combine.  Add the cream, 1 Tbsp at a time, and beat to combine, until desired consistency is reached. Add flavoring. (Almond extract opt)
2. Transfer the buttercream to a piping bag fitted with a round tip.
3. Add a dollop of buttercream to one macaron shell top it with another macaron shell to create a sandwich.  Repeat with remaining macaron shells and buttercream.
4. Place in an airtight container for 24 hour to bloom. Enjoy!

Yield 30 Macarons
Macros: Cal 132/11F/7C/1P

See Tasty App - How to Make Macarons

Vanilla Buttercream Frosting

Ingredients:

1/2 C Butter (room temperature)
3 oz Cream Cheese (room temperature)
3 1/2 C Powdered Sugar (or add until you get the consistency you like)
1/4 C Heavy Cream
1 tsp Pure Vanilla Extract

Directions:

1. In a large bowl using a handheld or electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes.
2. Mix in the vanilla and add the powered sugar gradually and mix in fully after each addition.  Keep adding till you get the consistency you like.  Cream at low speed until well blended and creamy.
3. Pour in heavy cream and whip until the frosting is light and fluffy.

*Note: You can substitute milk for the heavy cream, but the frosting will be missing an element of silky creaminess.

Chocolate Fondue

Ingredients:

·       10 ounces semisweet or bittersweet chocolate, chopped (see note)

·       1/3 cup milk

·       1/3 cup heavy cream

·       1 teaspoon vanilla extract (see note for other variations)

·       Lots of dipping options (strawberries, bananas, small rice krispie squares, vanilla cookies, etc.)

Instructions:

1.       In a saucepan, combine the chocolate, milk and cream and heat on low, stirring often, until the chocolate is completely melted and the mixture is smooth. Don't let it come to a boil; keep it on low heat.

2.       Once melted, stir in the vanilla extract. If needed, stir in heavy cream or milk a tablespoon at a time to adjust for a thinner consistency. Pour the mixture into a fondue pot or small slow cooker to keep warm while serving.

3.       Serve with dippers of your choice.  Recommend: marshmallows, vanilla cookies, strawberries, rice krispie treats cut in little squares, bananas.

Notes:

v  Let's talk chocolate for a second. I almost always use Ghirardelli's bittersweet chips for our chocolate fondue - sometimes Ghirardelli's semisweet chips in a pinch, but we like it darker and richer with the bittersweet. I will warn you that I tried Nestle chips once and they didn't melt well (and the taste was off) so choose your chocolate carefully. If you aren't using a higher-end chocolate chip like Ghirardelli's or Guittard, I'd use a baking bar of chocolate (usually above the chocolate chips in the store aisle) since it tends to melt better than chocolate chips.

v  If you aren't a dark chocolate fan and want it rich and chocolatey without being too dark, several times when we've made this for friends that aren't as hip on dark chocolate as we are, at the end I dropped in about 1/2 cup chopped white chocolate (or Guittard white chocolate chips which melt better than other white chocolate chip brands) to melt for a creamier, lighter version. You'll probably want to add a touch more heavy cream to thin it out a bit if doing that - just play around with amounts and consistency.

v  Also, you can vary the flavor with the extract. We usually stick with vanilla but you could try adding orange extract or peppermint for a twist on the chocolate fondue.

v  A final note - depending on the type of fondue pot you have, you may be able to make the fondue start to finish in the pot; be sure to consult manufacturing directions if doing so.

Yield: 6-8 servings

Prep Time: 10 minutes

Total Time: 10 minutes

From: Mel’s Kitchen Café - https://www.melskitchencafe.com/perfect-chocolate-fondue/

Lemon Blueberry Cake with Whipped Lemon Cream Frosting

Cake:

• 1 cup (2 sticks, 8 ounces) butter, softened to room temperature
• 1 3/4 cups (13 ounces) granulated sugar
• 1 tablespoon fresh lemon zest
• 4 large eggs (7 ounces), room temperature
• 2 teaspoons vanilla extract
• 2 1/2 cups (12.5 ounces) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk (storebought or homemade)
• 1/2 cup fresh lemon juice (from about 3 lemons)
• 2 cups (12 ounces) fresh or frozen blueberries (do not thaw if frozen)
• 2 tablespoons all-purpose flour

Whipped Lemon Cream Cheese Frosting:

• 12 ounces cream cheese, softened to room temperature
• 1/2 cup (1 stick, 4 ounces) butter, softened to room temperature
• 4 1/2 cups (18 ounces) powdered sugar
• 1 to 2 teaspoons fresh lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons heavy cream

Garnish:

• Fresh lemon slices
• Fresh blueberries

Directions:

1. Preheat the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with at least 2-inch sides with parchment paper and coat with nonstick cooking spray (see note above for pan variations). Set aside.
2. In a large bowl with an electric mixer (or in the bowl of an electric mixer fitted with the paddle attachment), cream together the butter, sugar and lemon zest until light and fluffy, 4-5 minutes (don’t cut down the time on this step).
3. Add the eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low speed until just combined and a few dry streaks remain.
5. Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.
6. In another bowl, toss the blueberries with the 2 tablespoons flour (see note above). Add the blueberries and remnants of flour to the batter and fold in by hand with a spatula or wooden spoon until just-combined. Overmixing may result in a tough, dry cake.
7. Spread the batter evenly in the prepared pans and bake for 35-40 minutes until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the center should come out with moist crumbs but not wet batter.
8. Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.
9. For the frosting, whip the cream cheese and butter together with a handheld electric mixer or with an electric stand mixer fitted with the paddle attachment until light and fluffy, 2-3 minutes. Add the powdered sugar, lemon zest and lemon juice and mix on low speed (so the powdered sugar doesn’t fly everywhere) until combined. Increase the speed to medium and mix until creamy, 1-2 minutes. Add the heavy cream and whip the frosting until very light and fluffy, 2-3 minutes.
10. When the cake has cooled completely, place one round on a platter or plate and spread the top evenly with frosting. Place the other cake round upside down on the frosting and press just lightly. Continue frosting with a thin spatula or offset spatula until the top and sides of the cake are evenly frosted. Garnish with blueberries and lemon slices, if desired.
11. This cake, once frosted, lasts very well in the refrigerator for several days (I’ve made it up to two days in advance before serving). Take it out an hour or two before serving or serve chilled, your choice!

Notes:

Zest the lemon(s) before juicing them (it will cut down on the number of lemons you need to use). Speaking of number of lemons, you’ll need about 4-5 lemons for this recipe, plus more if you want to garnish the cake with lemon slices.

As stated in the ingredients list, frozen blueberries work well in this cake. The baked cake is slightly wetter around where the blueberries bake into the cake but it’s not too noticeable, in my opinion. Remember not to thaw them first. I’ve actually noticed that the blueberries don’t sink to the bottom of the cake as often with frozen blueberries – I think it’s because the flour adheres to the blueberries better, helping them cling to the batter. I’ve never tried it but I suppose you could try just barely misting fresh blueberries with a bit of water (maybe 1/2 teaspoon max!) before tossing with the flour to help prevent sinkage. To be honest, it doesn’t really bother me if the blueberries tend to gravitate toward the bottom of the cake but if you are more particular, there’s an idea for you.

Also, the frosting makes for thick layers of frosting in between the cake layers and on the top and sides. If you like a little less frosting-to-cake ratio, you could probably cut down the frosting ingredient amounts or just use less and save the rest of the frosting to spread on other goodies.

I’ve often spread the batter into 3 8-inch pans (with at least 2-inch sides) but find more often, I simplify and bake it in 2 9-inch layers.

From Mels Kitchen Café
https://www.melskitchencafe.com/lemon-blueberry-cake-with-whipped-lemon-cream-frosting/

Peanut Butter Cup Chocolate Pie Recipe

Yield one 9-10 inch pie 

Total time: 3 hours

Ingredients:

Oreo Crust-

1 package of Oreos

1/4 cup butter, melted

Filling-

1 cup creamy peanut butter

4 oz cream cheese, softened

1 container cool whip (8 oz), thawed

Chocolate Ganache

1 1/2 cup chocolate chips

1/2 cup heavy whipping cream

Toppings

Reese's Peanut Butter Cups, some cut in half, others chapped. (Can use the mini unwrapped kind)

Directions:

Oreo Crust-

Process the Oreo's in a food processor until fine crumbs remain.  In a large bowl, combine the crushed Oreo's with the melted butter.  Press this mixture evenly into a 10 inch pie pan sprayed with non-stick cooking spray.  Place in fridge until ready to use.

Filling-

In a large mixing bowl combine the peanut butter and cream cheese with an electric mixer until well blended.  Add the cool whip and stir with a spatula until mixed.  Spread this mixture on the crust and place in the freezer for 30 minutes.

Chocolate Canache-

Place Chocolate chips in a medium heat proof bowl.

In a small pot over low heat, heat the heavy cream until just before boiling

Pour the heavy cream over the chocolate chips and allow the moisture to stand for 1-2 minutes.  

Use spatula to stir the mixure until smooth.

Allow the ganache to come to room temperature before adding it to the pie.

Topping-

Before the chocolate hardens, add the peanut butter cups.  Start by adding the halved peanut butter cups around the edges.  Placing them as close or as far apart as you want.  Then add the chopped peanut butter cups to the center of the pie.

Cover the pie with tin foil and return to the freezer or fridge for 1-2 hours.  Before serving remove the pie from the freezer and let it sit for a few minutes to make cutting easier.  Cover freeze/refrigerate any leftovers.

Caramel

Ingredients:
2 cups sugar
2 cups half and half
1/8 tsp. salt
1 cup butter
1 1/2cups corn syrup
1 tsp. vanilla
Dipping Chocolate
Chopped nuts (optional)

*DO NOT DOUBLE* The mixture will boil up if you double it, it will spill over. 

Directions:

1. Use the butter you are going to melt in your pan and butter your glass 9x13 pan or 8 inch square pan before you put it in your pan.
2. In a heavy duty pan melt your butter then add sugar, half and half, corn syrup and salt.  Stir well.
3. Bring mixture to a boil on medium to medium hi heat stirring constantly.  When it first boils it will almost boil over the edge of the pan.
4. As the caramel boils down wash down the sides of the pan continuing to constantly stir.
5. For a firmer caramel cook until 240 degrees F.  For a softer caramel cook to 235 degrees
6. Remove from heat, add the vanilla and stir well.  If adding nuts add them now.
7. Pour into your buttered glass dish and let it cool.
8. Cut into squares and wrap in wax paper or dip in melted tempered dipping chocolate.  To make a salted caramel sprinkle with salt after dipping in chocolate before it hardens.
9. Store in an air tight container in a cool place. 

*Substitute for 2 cups of half and half is 1 cup heavy cream and 1 cup milk.

*To use for caramel apples, fondue, and topping on apple pie cook caramel to 225 degrees.

From Betty Cressall

Basic Cream Fondant

Ingredients:
4 cups sugar
1 1/2cups heavy cream
 2 Tbsp. butter
1/2cup hot water
1/4 cup corn syrup
2 tsp. vanilla
1/8 tsp. salt
Dipping Chocolate

Directions:

1. In a heavy 3 quart pan combine sugar, water, salt, cream, and syrup and stir well. 
2. Put the pan on medium to medium hi heat and stir until it starts to boil then wash down the sides of the pan. 
3. Cook without stirring until it reaches 230 degrees (or 235 for a firmer fondant- do the firmer fondant next year, 2019 fondant was too soft). Note: Place on a small burner, won’t boil over. 
4. Put a few ice cubs onto your marble slab while cooking the fondant.  Once it reaches the desired temp then pour onto the cool wet marble slab. 
5. Let the fondant cool to luke warm to the touch then add butter and vanilla. Beat the fondant until it turns, it will look chalky. Remove from slab, cover and refrigerate.  The fondant may need to be refrigerated for 24 hour before rolling. 
6. When ready to roll, roll some of the fondant into snake like logs, cut and roll into balls.  Then place in a lightly powdered sugar covered container. Chill. 
7. Prepare chocolate and dip in melted dipping chocolate. (approx. 2 lbs. dipping chocolate per batch of candy.) 
8. It can be rolled into finely chopped walnuts or almonds. 
9. Store in an air tight container in a cool place.

Fondant Flavors:

Cherry center:

• Substitute the 1/2 cup water for 1/2 cup maraschino cherry juice
• 2/3 cup chopped maraschino cherries (add at the begging with sugar, cream and etc) 10 oz. bottle or approx. 20 cherries. 
• Substitute 1 tsp. of vanilla for 1 tsp of almond extract
• This typically is a softer fondant so bring to 235 degrees when boiling.
• Optional: Dip in melted dipping chocolate and roll in chopped almonds.

Cherry O-lets: (Jolene Cressall)
Make the cherry centers and roll into 3/4 inch balls. Melt 2 pounds of dipping chocolate. Chop or grate blanched salted peanuts. Add 2 cups grated nuts to chocolate and stir. Place candy papers into small muffin tins. Fill 1/4 full with chocolate and peanuts, place a cherry center that has been flattened some in and cover with chocolate and peanuts. Place in a cool place to set. Store in an air tight container.

Orange centers:

• Substitute the 1/2 cup water for 1/2 cup orange juice concentrate
• Add 2 drops of orange food coloring if desired. 
• Substitute the vanilla for 1 tsp. orange extract. 
• Dip in melted dipping chocolate or in white chocolate.

Penuche:
Substitute 2 of the 4 cups of sugar for brown sugar.

Raspberry:

• Substitute the 1/2 cup water for 1/2 cup raspberry syrup.
• Add 2/3 cup cut/crushed raspberries (sieve the seeds out of them)
• Add 1/2 tsp. vanilla.

Other flavors:
Substitute 1/2 cup of water for other flavored syrups (rum, maple, or another flavoring for the vanilla).

From Betty Cressall

Triple Chocolate Fudge Cake with Coconut Cream Filling

Coconut Frosting

Ingredients:

6 oz.       Evaporated Milk

2/3 C      Sugar

1/4 C      Butter/margarine

1             Egg (beat egg very well before adding!)

               Dash of Salt

1 tsp       Vanilla

1 1/3 C   Flaked Coconut

1/4 C      Pecans, finely chopped (optional)

Preparation:

In a sauce pan combine: milk, sugar, butter, egg and a dash of salt.  Cook and stir over medium heat until mixture thickens and bubbles (about 12 minutes).  Add Vanilla, Coconut and Pecans then cool. 

 Note: This is enough to frost the top of a 13x9x2 inch cake or two 8 inch layers.

Coconut Cream Filling

Coconut frosting (from above)

Whipped Cream

Preparation:

Take 1/3 of the coconut frosting and fold in whipped cream until you get a nice consistency (don’t add more than 2 cups).  This will be your filling in between your layers.

Fudge Chocolate Ganache (*I prefer this Ganache*)

1 C         Powdered Sugar            

1/2  C     Cocoa Powder

1/4 tsp    Salt                                                                  

1/3  C     Boiling water

1/3  C     Butter, softened                                               

1  tsp      Vanilla

Preparation:

Combine powdered sugar, cocoa, and salt.  Then add water and butter.  Blend well then add vanilla and stir.

Chocolate Ganache

1 Cup of Chocolate Chips

½ Cup Cream

Preparation:

Put in the microwave for 20 seconds then stir, repeat till melted and smooth.

(Note: Cut the amount in half. This does make a thin ganache to make thicker use less cream)

Cake & Frosting

1 Devils Food Box Cake

1 Chocolate Frosting

Preparation:

Make your favorite chocolate cake or use a Devil’s food box cake in round cake pans.

Make your favorite chocolate frosting or buy a fudgy chocolate frosting.

(Note: Make your cake in a 6 inch or 8 in pan.  The 9 inch makes the cake to thin.)

Assemble Cake as Follows:  

(Note: Assembling the cake works best after you have made all of the above.)

1)      Frost bottom layer entirely with your chocolate frosting.

2)      Pipe the chocolate frosting around the edge on the top of the first layer.

3)      Fill the coconut cream filling on the top of the first layer.

4)      Drizzle the chocolate ganache on top of the first layer.

5)      Place second cake layer on top of the first.

6)      Frost entire cake with chocolate frosting.

7)      Spread the coconut frosting in a circle on top of the cake.

8)      Use the chocolate ganache around the top edge of the cake to and drip down the sides of the cake.  Then make a lattice design on top. 

9)      Use the remaining chocolate frosting to decorate cake – optional.

Strawberry or Raspberry Ice Cream

4 eggs
2 cups sugar
½ tsp salt
2 Tbsp vanilla

Mix egg, salt & vanilla. Gradually add sugar, mix well until sugar is dissolved

Add
4 cups cream
4 ½ cups milk
2 cups smashed berries sweetened with ½ cup of sugar

Put into ice cream maker. Be sure to add plenty of rock salt in your ice.

Milk measurement may not be exact just pour milk into the freezer until it fills to the mark on the side that you are not supposed to fill above.

Strawberry Nutella Chocolate Cake

Cake Ingredients:

·         2 sticks Butter

·         4 Tablespoons (heaping) Cocoa Powder

·         1 cup Boiling Water

·         2 cups Flour

·         2 cups Sugar

·         1/4 teaspoon Salt

·         1/2 cup Buttermilk

·         2 whole Eggs

·         1 teaspoon Baking Soda

·         1 teaspoon Vanilla

·         1-1/2 cup Nutella

 Strawberries:

·         2 pints Strawberries, Hulled And Sliced

·         1/4 cup Sugar

·         1 teaspoon Vanilla (optional, I prefer without)

Whipped Cream Or Use Cool Whip

·         1 cups Heavy Cream

·         1/4 cup Powdered Sugar

Preparation Instructions:

·         Preheat the oven to 350 degrees. Line 2 round baking pans with parchment, then spray the parchment with baking spray.

·         In a large mixing bowl, mix together the sugar, flour, and salt.

·         In a measuring pitcher or bowl, mix together the buttermilk, baking soda, eggs, and vanilla. Set aside

·         In a medium saucepan, melt the butter. Add the cocoa and stir it until smooth. Pour in the boiling water, let the mixture bubble up for 20 seconds or so, then turn it off and set it aside.

·         

·         Stir in the hot chocolate mixture into the flour mixture, stirring gently until it's halfway combined and less hot. Pour in the buttermilk mixture and continue stirring gently until the batter is all combined.

·         Pour the batter into the pans and bake them for 20-25 minutes (start with 20 and check, you don't want to over cook), until they're just set. Remove them from the pans and set them aside to cool completely.

·         Prepare the strawberries by stirring them with the sugar and the vanilla. Let them macerate for 15 minutes, then drain off the excess juice.

·         Whip the cream with the powdered sugar.

Note: Don't assemble more than an hour before serving

·         To assemble: Cut the top of each cake off so it is flat. Turn one layer upside down on a serving platter. Spread half the Nutella all over the surface. Spread a thin layer of whipped cream (half or less) and top with half the strawberries Place the second layer upside down on top and repeat with the rest of the Nutella, whipped cream, and strawberries. Keep chilled until serving. Cut with a serrated knife!