Texas Sheet Cake

Texas Sheet Cake
CAKE

2 c flour

2 c sugar

1/2 t salt

1 c butter

1/4 c cocoa powder

1 c water

2 eggs

1 t baking soda

1 t vanilla

3/4 c buttermilk*

ICING

1/2 c butter

1/4 c cocoa powder

6 T milk

4 c powdered sugar, sifted

1 t vanilla

 

1. Preheat oven to 350*; grease a half sheet pan.

2. In a large bowl, combine flour, sugar, and salt; set aside. 

3. In a medium pot, combine butter, cocoa, and water; boil for 60 seconds.

4. Stir butter mixture into flour mixture until well-incorporated.

5. Add eggs, baking soda, vanilla, and buttermilk; mix well.

6. Pour batter into prepared pan and bake for 30-35 minutes.

7. After you pull the cake out, melt butter, cocoa, and milk in a large pot; bring to a boil over medium heat and then remove from heat.

8. Stir in powdered sugar & vanilla; mix well. Pour over warm cake and spread evenly.

*If you don't have buttermilk, put a splash of vinegar in your measuring cup and then fill to 3/4 cup; let sit for a few minutes and stir before use.

Chocolate Mayonnaise Cake

Chocolate Mayonnaise Cake (with Brown Sugar Frosting)
1 c water
1 c mayonnaise
1 t vanilla
2 c flour
1 c sugar
3 T cocoa
2 t baking soda
Brown Sugar Frosting:
1/2 c packed brown sugar
1/4 butter, cubed
2 T milk
1 3/4 c powdered sugar

1. Preheat oven to 350* and grease a 9x9 pan.
2. In a large bowl, combine water, mayonnaise, and vanilla.
3. In a separate bowl, combine flour, sugar, cocoa, and baking soda; stir into mayonnaise mixture.
4. Pour into pan and bake for 35 minutes, until passes toothpick test. Cool completely.
5. For frosting: In a small pan, combine brown sugar and butter and heat until bubbly; remove from heat, add milk, and then stir in powdered sugar.

Whoopie Pies

Whoopie Pies
5 T butter, melted
2/3 c sugar
1/3 c brown sugar
1 c sour cream
1 t vanilla
3/4 c flour
1/4 t salt
1/4 t baking soda
7 T unsweetened cocoa

1. Preheat oven to 350* and line a cookie sheet with parchment paper.
2. In a large bowl, combine butter and sugars; stir in sour cream and vanilla.
3. In a small bowl, combine flour, salt, baking soda, and cocoa; stir in to wet mixture.
4. Spoon batter on to cookie sheet and bake for 8-10 minutes, until tops are slightly cracked.

Filling:
4 oz cream cheese, softened
1/4 c butter, softened
1/2 t vanilla
1 1/4 c powdered sugar

1. In a small bowl, whip cream cheese, butter, and vanilla together; beat in powdered sugar. Be generous on cookies to make sandwiches.

Makes 8-9 sandwiched cookies.

Hot Chocolate

Hot Chocolate
1/2 c sugar
1 T cocoa powder
2 1/3 c milk*, separated

1. In a medium saucepan, combine sugar and cocoa powder; whisk in 1/3 cup milk (sometimes I use half & half or heavy whipping cream if I have it in stock).
2. Bring to a boil over medium-high heat; boil for about a minute or two.
3. Take off the burner and stir in remaining 2 cups milk [this is when I pour it for my toddler]; then place back on burner and warm it up to the temperature you'd like.

*The percentage of milk you use will affect the creaminess of the hot chocolate. I mainly use 1% because that's what we buy and it works great for us.

Chocolate Quinoa Cake

Chocolate Quinoa Cake
1- 13.5 oz can full fat coconut milk, refrigerated overnight, separated
4 eggs
1 t vanilla
2 c cooked quinoa (use about 3/4 c dry), room temperature
8 T butter, room temperature
1 c sugar
1 c cocoa powder
1/2 t baking soda
1 1/2 t baking powder
1/2 t salt

1 1/2 c chocolate chips

1. Preheat the oven to 350* and line two round cake pans (or a 9x13 pan) with parchment paper and grease lightly.
2. Open your can of coconut milk, scoop out the semi-solid fat on the top and set aside.
3. Pour 1/3 c of the remaining coconut milk into a food processor and blend with eggs and vanilla; add the quinoa and butter.
4. Sift the dry ingredients into a large bowl; mix the wet ingredients into the dry ingredients.
5. Pour half of the batter into each pan (or all into the 9x13) and bake for 30 minutes; tip out on to a cooling rack to cool.
6. For the frosting, melt the chocolate in a small pot over medium-low heat; stir in reserved coconut milk fat. Pour into a large bowl and refrigerate until thickened.
7. Remove the frosting from the fridge and beat with an electric mixer until fluffy. Frost your cake and keep it in a cool setting.

Black and White Cupcakes

Black and White Cupcakes
1 1/2 c flour
1 c sugar
1 c + 2 T cocoa
1 1/2 t baking soda
1 t salt
1/2 c sour cream
3 eggs
3/4 c chocolate pudding (or about 3 Snack Packs)
1/2 c butter, melted
1 c chocolate chips

1. Preheat oven to 350* and line two muffin tins with cupcake liners.
2. In a large bowl, mix all of the dry ingredients together until well combined; add the wet ingredients and mix well, being sure to scrape down the sides of the bowl. Fold in the chocolate chips.
3. Fill each cupcake liner about 3/4 full and bake for 15-18 minutes, until they pass the toothpick test.
Let the cupcakes cool completely before frosting.

White Chocolate Frosting
8 oz [light] cream cheese, softened
1/4 c butter, softened
1 t vanilla
1 c white chocolate chips, melted
2 1/3 c powdered sugar

1. In a large bowl, beat cream cheese and butter together; add vanilla and melted chocolate; stir well.
2. Gradually add powdered sugar and whip until light and fluffy.