Awesome Cinnamon Rolls for Awesome students

 My students went above and beyond what I asked of them, and what they were expected to do.  They are amazing!  When I told them that I wanted to make them something as a thanks, they said something with frosting.  So for them, I went for the most amazing frosted item that I know of...Pioneer Woman's cinnamon rolls...Oh my goodness!  If you don't know the Pioneer Woman food blog, become acquainted now
http://thepioneerwoman.com/   she is amazing and my hero...after watching her premire food network show, I had a dream about my own ranch and cowboy....I wonder if they still do mail order brides for ranchers?  Anyway, I halved this recipe, used part skim, part 2% milk and put cream cheese in the frosting....I promise you, this will make you popular, happy and well, have my fabulous curves...and these melt in your mouth like butter....so keep the sweet rolls rolling!!!

Pioneer Woman’s Cinnamon Rolls

Ingredients

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• Plenty Of Melted Butter
• 2 cups Sugar
• Generous Sprinkling Of Cinnamon
• _____
• MAPLE FROSTING:
• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• ½ cups Milk
• ¼ cups Melted Butter
• ⅛ teaspoons Salt

Preparation Instructions

Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.
Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.

Sara's Peanut Butter Chocolate Pie

I have a friend who has been waiting for her birthday to come so I could make her a special sweet treat.  Her request...anything with peanut butter and chocolate...so I just really wanted to make her happy, and invent a pie!  woohoo!!  I used a chocolate cookie crust and poured in peanut butter pudding.  I was at my friend Janae's the other night, when she made her own hot fudge using marshmallow creme, and hardens a little, so I added that to the top and then made a lovely peanut butter topping, and Viola!!!!  So wicked awesome pie fun!! :)  (I hope it tastes good, since I have never made it before...but it is peanut butter and chocolate for goodness sakes!!)

(by the way, all the pictures I took of the process disappeared :(  so you will have to use your imagination.)

Sara’s Peanut Butter Chocolate Pie

Peanut Butter Pudding

Update

• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/3 cup cornstarch
• 2 3/4 cups milk
• 1 cup peanut butter
• 2 teaspoons vanilla
• 2 egg yolks
• 1 tbsp butter

Directions:

Mix sugar, cornstarch and salt. Gradually add milk and cook over medium heat until thick and bubbling. Stirring constantly.   When it is at a full boil, remove from heat and  pour ½ into a bowl with beaten egg yolks, whisking quickly.  When fully blended add back into the rest of the pudding with 1 cup peanut butter and 2 teaspoons vanilla.  Return to a boil, and stir until smooth, then remove from heat, add 1 Tbsp of butter, stir and let sit.

 +When cool, pour into chocolate cookie pie crust.

Janae’s dad’s Marshmallow Hot Fudge Sauce

 ¼ cup Butter 
½ cup Marshmallow Creme 
8 ounces Chocolate Chips - semi sweet
¼ cup Milk - just enough to kind of dilute it a bit
 1/8 cup powdered sugar
 
Heat these enough to melt.  If you want the hot fudge to get stiff on the ice cream then let it almost come to a boil.  It's like marshmallow crispy treats - you want to melt the marshmallow but not cook it or it gets too stiff.  Add the milk - and then add powdered sugar until you have the desired consistency.  Runny is good - because it stiffens as it cools.         

Put on top of the peanut butter pudding pie. 

Peanut Butter Crumb Topping
--------------
1 c. powdered sugar
1/2 cup crunchy peanut butter

Mix peanut butter and sugar with mixer until crumbs form.

Pour crumbled mixture on top of the chocolate, cook in 350 degree oven for just 2 minutes, enough to melt a little bit. 

Cool in fridge for 4 hours and serve. 

Fresh Apricot, Peach, Strawberry Crisp

Yes, I know what you are thinking...."hasn't she been making healthy foods?"  (though some of you might be thinking "how the heck is she not married to the happiest man on earth."  well, it takes a quite a man to deserve my awesomeness and cooking...:)....but back to the healthy food.  Yes, I told myself when I bought the 24 pounds of apricots, you will only make jam, no pie, or crumble or crisps...I totally lied to myself.  My excuse?  I blame my mother.  I invited them to have my amazingly delicious and healthy vegetable barley soup.  She accepted the invitation and then gave me heavy cream from a dairy in Wyoming, and requested ice cream.  I can't tell my mom no...and if I was going to make vanilla bean ice cream it needed fruit to go with it...so, I used the rest of my apricots, a few peaches and a couple strawberries.  but this can be done with just apricots, or peaches.   It is amazing!!!  (too bad for all the lonely hungry men...you chose wrongly...hahahahaha!!!  Happy Crisping!!

 

 

Fresh Apricot, Peach, Strawberry Crisp

  Ingredients

• 4 cups apricot, peach, strawberry halves
• 1/4 cup white sugar
• 1 tsp cinnamon
• 3/4 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup butter
• 3/4 cup rolled oat
• ¼ cup sliced almonds

Directions

1.                     Preheat oven to 350 degrees F (175 degrees C).

2.                     Arrange the apricots in a 9x12-inch baking dish and sprinkle with white sugar and ¾ tsp of cinnamon. Mix together brown sugar, ¼ tsp cinnamon and flour in a bowl; cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Lightly stir in the rolled oats and almonds and spoon the mixture over the apricots.

3.                     Bake in the preheated oven until the fruit is soft and the topping is browned and crisp, 35 to 40 minutes.

Chewy, Chocolaty, Sweet, Amazing Brownie Temptation (aka bribery)

So, did you ever see that episode of Friends where Monica is trying to make Phoebe's grandmothers chocolate chip cookies, but can't replicate.  Finally, Phoebe tells here that it was from the French part of her family "nes le tool hous"  The friends then realize the recipe was from Nestle Tollhouse all along...ya, well, that is the recipe I use for chocolate chip cookies too, I have tried others, but I like those the best.  Well, guess what, their brownie recipe is amazing also.  I made these to bribe my supervisor for some extra days off, and to give to some of my co-workers, because it makes the guys hug me, and I like hugs and to feel the love :)  So here it is....enjoy!!!

Old School Fudge Brownies with walnuts and chocolate chunks 
adapted from Toll House by Joy the Baker

















1 2/3 cup granulated sugar
3/4 cup cocoa powder (I used Hershey's dark)                                                                             
3/4 cup butter
2 Tablespoons water
2 large eggs
2 teaspoons vanilla extract
1 1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped walnuts
1/4 cup chocolate chips or coarsely chopped chocolate bar (oops 1/4 cup?  I used 1/2 a bag!!!) :)

Preheat oven to 350 degrees.  Grease and flour a 9×13-inch baking pan.  (or a 10-inch round cake pan.)
Combine butter and cocoa powder in a small bowl, and place over a pot of simmering water.  Make sure that the simmering water down not touch the bottom of the bowl.  Add the water and stir to melt the ingredients.
In a medium sized bowl whisk together the eggs and the sugar.  Add the vanilla extract.  When the butter and chocolate have melted and come together, slowly stir the chocolate mixture into the sugar mixture.
Add the flour, baking powder and salt.  Stir to combine.  Fold in the nuts, saving a small handful for the top of the brownies if you like.
Pour the batter in the pan, sprinkle with chocolate chips or chocolate chunks and remaining nuts.  Bake for 18-25 minutes.
Remove from the oven and cut into bars.

and the final Cinco de Mayo post...but, maybe the best....because it is the Sopapilla

Oh my goodness...not sure I can wait until my party to share this treat...it looks and smells AMAZING!!  So, make this, right now, and live happily ever after.  The End.


                                                                     

Sopapilla Cheesecake Pie

 

Original Recipe Yield 1 - 9x13 inch cheesecake

Ingredients

 

• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 teaspoon Mexican vanilla extract
• 2 (8 ounce) cans refrigerated crescent rolls
• into 12 squares. 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, room temperature
• 1/4 cup honey

Directions

1.                     Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.

2.                     Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.

3.                     Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.

4.                     Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting

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Easter Fruit Tart

My sister made the suggestion I make this for Easter.  Good idea!!  Fresh and fruity!!  and you can't beat Paula Dean for desserts! So here is my Easter offering to you all.  Good eats!!

 Paula’s Fresh Fruit Tart

Ingredients

Crust:

1/2 cup confectioners' sugar

1 1/2 cups all-purpose flour

1 1/2 sticks unsalted butter, softened and sliced

Filling:

1 (8-ounce) package cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

Topping:

Fresh strawberries, kiwi slices, blueberries, raspberries

Glaze:

1 (6-ounce) can frozen limeade concentrate, thawed

1 tablespoon cornstarch

1 tablespoon fresh lime juice

1/4 cup granulated sugar

Whipped cream, for garnish

Directions

Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.

Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.

Lemon Meringue...the taste of sunshine!

Lemon Meringue, sweet and tangy sunshine...makes me happy!!  Especially since I add a little bit of extra lemon zest, and by a little, I mean a lot.  One of my favorite lemon meringue stories comes from a friend, who told me a time a friend had made him lemon meringue pie, but had never made before, and was a beginning cook.  She read that it needed lemon zest, and  cut up the lemon rind into pieces and added that to the pie.  So, the pie was a little chunky :)  So, just lightly grate the lemon rind, no chunky pieces!!  Have some sunshine today!!

Lemon Meringue Pie

 

Whisk thoroughly in a medium saucepan:

6 Tbsp cornstarch

1 1/2 cups sugar

1/8 tsp salt

Whisk in, blending well:

1/2 cup strained lemon juice

1 Tbsp lemon rind

½  cups water

Whisk in until no yellow streaks remain:

3 large egg yolks

Add

2 Tbsp butter, cut into small pieces

Add

1 ½ cup boiling water

Stirring constantly with a wooden spoon or rubber spatula, bring the mixture to full boil then  simmer over medium heat for 1 minute.  The filling should be very thick.  Pour the filling into baked pie crust and press a sheet of plastic wrap directly on the surface.  Immediately prepare meringue topping.

Meringue

In a clean, grease-free glass or metal bow, beat on medium speed until foamy:

2 large egg whites

Add and beat until soft but definite peaks form:

¼ heaping tsp cream of tartar

Very gradually beat in:

3 Tbs sugar

Beat on high speed until the peaks are stiff and glossy but not dry.  Beat in:

¼  tsp vanilla

Immediately spread the meringue over hot pie filling, anchoring it at the edge of the crust at all points.  Bake for 10 minutes.

 

The Pear Tarte Tartin that became Pear Crumble

I wanted to make a special dessert.  I had some fabulous pears that I thought would be wonderful to use.  I found a recipe for Pear Tarte Tartin that looked amazing....but I didn't feel like dealing with puff pastry, and wanted a more of a pow! crust, so I went with a graham cracker crust, but used the pear tarte tartin filling.  I topped with gingersnap granola from Sunflower market.  I thought it was a lovely first for me.  I accompanied it with homemade vanilla bean ice cream.  mmmmmmmm.... of course anything that has you making your own caramel has to be fabulouso!!

 

Pear Tarte Tatin with Vanilla and Ginger

Ingredients

• 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
•  
• (I did graham cracker crust instead....1 1/2 packages of graham crackers crust crushed, 1/2 cup melted butter, 1/4 cup sugar, mixed together and pressed into a tart pan.  Cook at 350 degrees, for 15 minutes.)

• 1/2 cup sugar
• 1/4 cup water
• 1 teaspoon light corn syrup
• 2 tablespoons (1/4 stick) unsalted butter
• 1/2 vanilla bean, split lengthwise, seeds scraped into small bowl
• 1 tablespoon grated peeled fresh ginger ( used 1 tsp powdered ginger, a couple dashes of cinnamon and nutmeg)
• 5 medium-size firm Anjou pears (about 2 1/4 pounds), peeled, halved, cored, each half cut into 4 wedges (I did much thinner slices)

• Topping:
• 1 cup granola
• 1/2 cup butter
• 1 Tbsp sugar

Mix together and drop the topping onto the pear tart and bake for 10 minutes, until golden brown.  

Preparation

Roll out pastry on lightly floured surface to 10-inch square. Trim edges, making 10-inch-diameter round; pierce round all over with fork. Slide onto rimless baking sheet. Cover and chill pastry while preparing pears or up to 1 day.

Fill large skillet with ice and water; set aside. Stir sugar, 1/4 cup water, and corn syrup in heavy 10-inch-diameter nonstick ovenproof skillet over low heat until sugar dissolves. Increase heat and boil until syrup is dark amber color, occasionally swirling and brushing down sides of skillet with wet pastry brush, about 5 minutes. Remove from heat; whisk in butter, then vanilla-bean seeds and ginger (caramel will bubble up). Arrange pears, cut side down and overlapping, in circle in skillet, placing a few around edge, if necessary. Place skillet over medium heat. Cook until pears are tender and syrup thickens enough to coat spoon, about 23 minutes. Place hot skillet atop ice in large skillet to cool pear mixture quickly. (Can be made 4 hours ahead. Let stand at room temperature.)

Preheat oven to 375°F. Place puff pastry round atop pear mixture in skillet; tuck in edges around pears. Bake tart until pastry is puffed and golden, about 35 minutes. Cool tart completely in pan at least 1 hour and up to 6 hours.

Preheat oven to 375°F. Rewarm tart in oven 8 minutes. Place platter atop skillet. Using oven mitts, hold skillet and platter together and turn over, releasing tart. .

Vanilla Bean Ice Cream

Ingredients

(1 servings)

1  c Sugar
1/2 Lemon; juice of
2 lg Eggs
2 c Heavy or whipping cream
1 c Milk 

1 vanilla bean, split in half and seeds scraped into cream mix.  I also soaked the bean in the vanilla over night.   

Instructions

. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the heavy cream and milk and vanilla seeds whisk to blend.  Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

The Sinfulness of Creme Brulee

There is nothing quite like creme brulee....creamy...sweet...with a glassy, crunchy top....it makes me happy!  Oh and you get to burn things!!!  Bonus!  So go out today and buy a propane torch (just a little one) and get your sweet on.

ATK Classic Crème Brulee

4 cups heavy whipping cream

2/3 cup granulated sugar

Pinch salt

1 vanilla bean, halved lengthwise

12 large egg yolks

8-12 teaspoons turbinado or demerara sugar

1. Adjust oven rack to lower-middle position and heat over to 300 degrees.

2. Combine 2 cups cream, sugar, and salt in medium saucepan; with paring knife, scrape seeds from vanilla bean into pan, submerge pod in cream, and bring mix to a boil over medium heat, stirring occasionally to ensure that sugar dissolves.  Take pan off heat and let steep 15 minutes to infuse flavors.

3. Meanwhile, place kitchen towel in bottom of large baking dish or roasting pan and arrange eight 4- to 5- ounce ramekins (or swallow fluted dishes) on towel.  Bring kettle or large saucepan of water to boil over high heat.

4.  After cream has steeped, stir in remaining 2 cups cream to cool down mixture.  Whisk yolks in large bowl until broken up and combined.  Whisk about 1 cup cream mix into yolks until loosened and combined; repeat with another 1 cup cream.  Add remaining cream and whisk until evenly colored and thoroughly combined.  Strain through fine-mesh strainer into 2-quart measuring cup or pitcher ( or clean medium bowl); discard solids in strainer.  Pour or ladle mix into ramekins, dividing it evenly among them.

5.  Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins.  Bake until centers of custards are just barely set and are no longer sloshy and digital instant-read thermometer inserted in centers registers 170-175 degrees, 30-35 minutes for shallow fluted dishes.  Begin checking temperature about 5 minutes before recommended time.

6.  Transfer ramekins to wire rack; cool to room temperature, about 2 hours.  Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.

7.  Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. 
Sprinkle each with about 1 teaspoon turbinado sugar (1 ½ teaspoons for shallow fluted dishes); tilt and tap ramekin for even coverage.  Ignite torch and caramelize sugar.  Refrigerate ramekins, uncovered to re-chill, 30-45 minutes (but no longer); serve.

* You can substitute 2 teaspoons vanilla extract instead of vanilla beans, just whisk into yolks in step 4.

Simple Cheese Lasagna and Amazing Chocolate Cream Cheese Mint bars

Yes, I have been gone for awhile...well, I actually haven't been anywhere, but I haven't been here blogging...does that make sense?  :)  I have made some things, but they failed...but this came out fantastically!  The chocolate cream cheese bars are truly amazing!!!  Enjoy and well, thanks for caring ;)

Simple cheese lasagna

15 ounces ricotta or cottage cheese

1 ¼ cups parmesan cheese grated

1/2 cup minced fresh basil

1 large egg, lightly beaten

½ tsp salt

½ tsp pepper

6 cups tomato sauce

12 no-boil lasagna noodles (8 ounce package)

1 pound whole-milk mozzarella, shredded (4 cups)

Adjust an over rack to the middle position and heat the oven to 375 degrees.  Mix the ricotta, 1 cup of the Parmesan, the basil, egg, salt, and pepper until well combined.

Spread ¼ cup of the tomato sauce over the bottom of a 9 by 13-inch baking dish.  Place 3 of the noodles on top of the sauce and drop 3 Tbsp of the ricotta mixture down the center of each noodle, then spread it to an even thickness.  Sprinkle evenly with 1 cup of the mozzarella.  Spoon 1 ½ cups of the sauce evenly over the cheese.  Repeat this layering two more times.

For the final layer, place the 3 remaining noodles on top.  Spread the remaining 1 ¼ cups sauce over the noodles.  Sprinkle with the remaining 1 cup mozzarella and then the remaining ¼ cup Parmesan.  Spray a large sheet of foil lightly with vegetable oil spray and cover the lasagna.  Bake for 15 minutes.

Remove the foil and continue to bake until the cheese is browned and the sauce is bubbling about 25 minutes longer.  Let cool for 10 minutes before serving.

Chocolate Cream Cheese Mint bars

Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/4 teaspoon fine salt

Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature

Glaze:
4 ounces semisweet chocolate
2 tablespoons unsalted butter

1 Tbsp brown sugar
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup  Andes Mints chips

Instructions
Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.

For the crust: Process the chocolate wafers in a food processor with the butter, sugar, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.

Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water and stir occasionally until melted and smooth.)

Blend the cream cheese, sugar and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.

Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.

For the Glaze: Put the chocolate, butter and corn syrup, brown sugar in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the mint chips over top. Cool completely, then refrigerate overnight.

Cut into small bars or squares. Serve chilled or room temperature.

Store cookies covered in the refrigerator for up to 5 days.

Chocolate Cookies

Ingredients  1 1/8 cups all-purpose flour 1/3  cup Baking Cocoa ½  teaspoon baking soda 1/8 teaspoon salt 1/2 1 sticks) butter or margarine, softened 1/2 cup granulated sugar 1/3  cup packed brown sugar 1/2  teaspoon vanilla extract 1   large eggs irections PREHEAT oven to 350° F. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Drop by well-rounded teaspoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Carrot Cake...the world's best air freshner.

I met my new manager at my part-time job, and she was totally cool, and she found out that I liked to bake for the office.  She mentioned that she liked cream cheese frosting. I told her that I would make her carrot cake, if I would be her favorite employee, she laughed, close enough...I made her cake.  I am not a big cake maker, but I love me some carrot cake, and love the cream cheese frosting the best...and I have to test it a lot....I mean a lot...just to make sure it is perfect!!!  :)

Carrot Cake

 

4 eggs

2 cups sugar

1cup oil

1 teaspoon vanilla                                                                          

1 Tbsp molasses

2 cups flour

3teaspoons cinnamon (I use Santa Cruz factory baking spice…and it is GENEROUS helpings)

2teaspoons soda

1 teaspoon salt                                                                                           

3 cups grated carrots

1cup chopped nuts

Mix  wet ingredients together until a lemon color.  In a separate bowl mix dry ingredients and add to egg mixture.  Add carrots and nuts.  Bake in two 9-inch layer pans at 350 degrees for 30 minutes.