1 3/4 cups flour
2 cups sugar
3/4 cup cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup strong black coffee
1 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla
combine dry ingredients in a large bowl. add rest of ingredients and beat at medium speed for 2 minutes (batter will be thin.) pour into 2 greased 9″ round pans or one 9″x13″ pan. bake at 350 degrees for 35-40 minutes. frost with frosting of your choilce.
CUPCAKES:
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 eggs, at room temperature
zest and juice of 1 1/2 limes
2 tbs tequila
1/4 tsp vanilla
1/2 cup buttermilk
TO BRUSH THE CUPCAKES:
1-2 tbs tequila
TEQUILA-LIME FROSTING:
1 cup unsalted butter, at room temperature
2 3/4 cups 10x sugar
1 tbs lime juice
2 tbs tequila
pinch of coarse salt
preheat the oven to 325 degrees. line a standard muffin tin with paper liners; set aside.
in a medium bowl, whisk together the flour, baking powder and salt; set aside.
with an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
reduce the mixer speed to medium and add the eggs one at a time, mixing thoroughly after each addition.
scrape the sides of the bowl and add the lime zest, lime juice, vanilla and tequila. mix until combined. (the mixture may start to look curdled at this point, but don’t worry. it will all come back together.)
reduce the mixer speed to low. add the dry ingredients in three batches, alernating with the buttermilk in two batches. mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
divide the batter between the muffin cups. bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
allow cupcakes to cool for 5-10 mnutes, and then remove to a cooling rack. brush the tops of the cupcakes with the 1-2 tbs of tequila. set the cupcakes aside to cool completely before frosting them.
to make the frosting: whip the butter with an electric mixer on medium-high speed using the whisk attachment for 5 minutes. reduce the speed to medium-low, and gradually add the 10x sugar, mixing and scraping the sides of the bowl until all is incorporated. give it a mix on medium speed for about 30 seconds. add the lime juice, tequila and salt and mix on medium-high speed until incorporated and fluffy. if the frosting appears a bit too soft, add some additional sugar one spoonful at a time until desired consistency is reached. frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.
makes 12 cupcakes
3 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
3 eggs plus 2 egg whites, OR 4 eggs
1 cup packed dark brown sugar
1/3 cup vegetable oil
1 1/4 cups honey
3/4 cup cold brewed coffee OR tea
1/4 cup freshly squeezed orange juice, brandy, OR whiskey
1/2 cup dark raisins
1/2 cup dried apricots, chopped
preheat the oven to 325 degrees. spray or grease and lightly flour a 10″ bundt pan.
in a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and allspice. set aside.
in another large bowl, with an electric mixer, beat the eggs, egg whites, if using, sugar, and oil until light. add the honey and mix well. add the dry ingredients alternately with the coffee and orange juice, mixing only until blended. stir in the raisins and apricots.
pour the batter into the prepared pan. bake in the center of the oven for 1 hour and 15 minutes, or until a cake tester or toothpick inserted into the center comes out clean. cool the cake for 20 minutes in the pan on a wire rack. loosen the cake from the sides of the pan using a flexible spatula. carefully unmold it onto a plate or cardboard round and let cool completely.
makes 1 (10″) bundt cake
1 cup graham cracker crumbs
1/4 cup oreo cookie crumbs (3 cookies with filling removed)
1/3 cup butter, melted
1/4 cup smooth peanut butter (not chunky)
3 (8 oz) pkgs cream cheese, softened
1 cup sour cream
1 cup sugar
1 1/2 tsp vanilla
1/4 cup chocolate syrup
1 cup fudge topping
4 chilled regular-size reese’s peanut butter cups (not bite-size)
preheat the oven to 375 degrees.
in a medium bowl, combine the graham cracker crumbs, chocolate cookie crumbs, and melted butter.
press the crumbs firmly over just the bottom of an 8″ springform pan. bake for 6-8 minutes.
when the crust is cool, spread the peanut butter in a circle in the center of the crust. you don’t need to spread the peanut butter to the edge – leave an inch margin all around.
you’ll need two separate bowls for the two fillings, one larger than the other. in the larger bowl, with an electric mixer, beat together the cream cheese, sour cream, sugar, and vanilla until smooth.
remove 1 cup of the cream cheese mixture and pour it into the smaller bowl. add the chocolate syrup to this mixture and combine.
pour the large bowl of filling into the pan and spread it evenly over the crust.
pour the chocolate filling onto the other filling and spread it out. using the tip of a knife, swirl the chocolate into the white filling beneath it. a couple of passes should be enough.
lower the oven temperature to 350 degrees. bake the cheesecake for 60-70 minutes or until a knife inserted into the center of the cheesecake comes out clean. remove from the oven and allow it to cool.
when the cheesecake is completely cool, soften the fudge topping in a double boiler or the microwave for about 45 seconds, then spread it out evenly over the cheesecake. be sure to cover the entire surface of the filling.
unwrap the peanut butter cups and chop them into small chunks.
sprinkle the peanut butter cup pieces and any crumbs over the top of the cheesecake. chill.
slice the cake 5 times through the middle to make 10 slices.
serves 10
1 1/2 cups graham cracker crumbs
5 tbs butter, melted
1 cup plus 1 tbs sugar
3 (8 oz) pkgs cream cheese, softened
1 tsp vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
whipped cream
preheat the oven to 350 degrees.
make the crust by combining the graham cracker crumbs with the melted butter and 1 tbs sugar in a medium bowl. stir well enough to coat all of the crumbs with the butter, but no so much as to turn the mixture into paste. keep it crumbly.
press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan. you don’t want the crust to form all of the way up the back of each slice of cheesecake. bake the crust for 5 minutes, then set it aside until you are ready to fill it.
in a large mixing bowl, combine the cream cheese, 1 cup sugar, and vanilla. mix with an electric mixer until smooth.
add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
pour the filling into the pan. bake for 60-70 minutes. the top will turn a bit darker at this point. remove from the oven and allow the cheesecake to cool.
when the cheesecake has come to room temperature, put it into the refrigerator. when the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. serve with a generous portion of whipped cream on top.
serves 8
4 cups peeled and sliced apples (4 or 5 medium apples)
3 eggs
1 cup vegetable oil
2 cups sugar
1 tsp vanilla
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
2 cups flour (pack it down in the cup when you measure it)
preheat oven to 350 degrees with the rack in the middle position.
grease or spray the inside of a 9″x13″ cake pan.
peel, core and slice the apples as you would for a pie. place the sliced apples on the bottom of the prepared cake pan.
in a medium bowl, whisk the eggs with the oil until they’re thick. the add the sugar and beat it in.
mix in the vanilla, baking soda, cinnamon, and salt. mix thoroughly.
add the flour in one-cup increments, mixing after each cup.
scrape down the bowl, give a final stir with a spoon, and then drop the batter over the apples in spoonfuls. (DON’T WORRY IF IT DOESN’T COMPLETELY COVER THE APPLES. THE BATTER WILL SPREAD OUT DURING BAKING).
bake at 350 degrees for 50-60 minutes. cool the cake in the pan on a cold burner or a wire rack.
GERMAN APPLE CAKE FROSTING
1 (8 oz) pkg softened cream cheese (NOT the whipped kind)
2 tsp vanilla
1 tbs freshly squeezed lemon juice
4 tbs (1/2 stick) melted butter
2 cups 10x sugar (no need to sift unless it’s got big lumps)
if you forgot to take the cream cheese out of the refrigerator to soften naturally, unwrap it, place it in a microwave-safe bowl and heat it for 20 seconds on HIGH. check it to see if it’s soft. if not, give it another 15 seconds or so until it is.
stir the vanilla into your cream cheese. then add the lemon juice and the melted butter. mix until it’s smooth. beat in the 10x sugar in half-cup increments, checking consistency after each addition. when the mixture is the consistency of frosting, stop adding sugar.
CAKE:
1 tbs butter
1 egg
1 cup sugar
1 cup sweetened condensed milk
2 cups flour
2 heaping tbs baking powder
vanilla extract
FILLING:
1 egg, beaten
1/4 cup flour OR cornstarch
1 cup milk plus a little extra
1/2 tsp vanilla
CAKE: cream together the butter and egg. gradually add the sugar, sweetened condensed milk, flour, baking powder, and vanilla to taste. pour into two greased 8″ layer pans. bake at 350 degrees for 35-40 minutes. cool. spread filling between layers and on top of cake.
FILLING: stir flour or cornstarch together with beaten egg; moisten with a little milk. bring 1 cup milk to a boil; stir in flour and egg mixture until thick. flavor with vanilla.
1 pkg yellow cake mix
1 pkg pistachio instant pudding
eggs (amount determined per cake mix box)
1 cup water
1/2 cup vegetable oil
1/2 tsp almond extract
1/2 cup chocolate syrup
combine the first 6 ingredients in a large mixer bowl; blend. beat at medium speed for 2 minutes. pour 1/3 of the batter into a separate bowl; stir in 1/4 cup chocolate syrup. spoon this batter alternately with other batter into a greased and floured 10″ tube pan. zigzag a spatula through the batter in the pan to create a marbled effect. bake at 350 degrees for 50 minutes or until the center springs back when lightly touched. cool 15 minutes before removing from the pan. drizzle remaining chocolate syrup on top.
FRUIT SALAD TOPPING:
1 (15 oz) can fruit cocktail
1/4 cup (1/2 stick) butter, melted
1/2 cup packed light brown sugar
CAKE BATTER:
1 1/2 cups flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 tsp vanilla
preheat the oven to 350 degrees.
make the topping. drain the fruit cocktail in a strainer, the place on paper towels to drain thoroughly.
arrange the well-drained fruit in a 9″ round cake pan. in a small bowl, mix together the melted butter and brown sugar. spread the sugar mixture over the fruit. set aside.
in a large bowl,whisk together the flour,sugar, baking powder, and salt. set aside.
in a large bowl, with and electric mixer, beat the oil, egg, and milk until blended. blend in the flour mixture, then the vanilla. pour the batter over the fruit in the pan.
bake the cake in the center of the oven for 25-30 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean. cool the cake for 5 minutes in the pan, then carefully invert it onto a plastic plate or cardboard round. let cool completely.
makes 1 (9″) cake
1 cup oatmeal
1 1/2 cups boiling water
1 stick butter
1 cup sugar
1 cup firmly packed brown sugar
1 1/3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 cup chocolate chips
2 eggs
1/2 cup chopped nuts
place oatmeal, butter and boiling water in a bowl. stir well and set aside to cool. combine remaining dry ingredients with oatmeal mixture and eggs. fold in 1/2 cup chocolate chips. grease and flour a 9″x13″ pan. pour batter into the pan, then sprinkle nuts and remaining 1/2 cup chocolate chips on top before placing in the oven. bake at 350 degrees for 35-40 minutes.
