Sweet & Savory ~~ "Honey Almond Cake"

Fresh honey, almond flavoring, applesauce and pecans make for a scrumptious combination in this moist, melt-in-your-mouth cake!

INGREDIENTS:

• 1/2 cup butter, softened to room temperature
• 3/4 cup honey (I used light colored clover honey)
• 1/2 cup applesauce, slightly heated in microwave
• 1 teaspoon almond flavoring
• 1 1/2 cups flour
• 1/4 tsp. ground cloves
• 1/4 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 1/2 cup chopped pecans
• 1 tsp. baking soda
• 1 Tbsp. hot water

DIRECTIONS:

• Preheat oven to 350 degrees.
• Grease and flour a 9 x 9 inch square baking pan.
• Cream butter and honey until well blended in mixing bowl.
• Add heated applesauce along with almond flavoring and mix well.
• Fold the dry ingredients into the honey and applesauce mixture.
• Dissolve the baking soda in the hot water and mix thoroughly and quickly.
• Add to mixture inside bowl.
• Blend well.
• Pour batter into baking pan.
• Bake for 38 - 40 minutes or until a toothpick inserted in the center comes out clean.
• Yields 10-12 servings.

SERVING SUGGESTIONS:

• Serve warm or cold.
• Delicious with ice cream or whipping cream.
• Iced tea or warm tea enhances the honey flavor of the cake.
• Iced or cold coffee is a nice beverage to serve with cake

Happy Baking & Enjoy!

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Sweet & Savory ~~ Red Velvet Candy Cane Cupcakes

If you're asked to bring the dessert to your Christmas family gathering, office party, or neighborhood caroling group, these super moist, ultra chocolaty cupcakes are sure to please!

STEP 1 INGREDIENTS & INSTRUCTIONS:

• 1/2 cup butter, softened to room temperature
• 2 cups granulated sugar
• Combine and mix until light and fully
• Add 4 large eggs to mixture, one at a time

Add the following and mix on low setting of your mixer:

• 2 Tbsp. & 2 tsp. red food coloring
• 1/2 tsp. Vanilla
• 1 Tbsp. & 1 tsp. distilled white vinegar
• 1 1/2 cups buttermilk

STEP 2 INGREDIENTS & INSTRUCTIONS:

While the above listed ingredients are being thoroughly blended on the low setting of your mixer, place the following dry ingredients inside a large bowl and gently whisk together before adding to the liquid mixture:

• 8 Tbsp. Dark Cocoa powder
• 1 tsp. salt, optional
• 2 2/3 cup cake flour
• 3/4 tsp. baking soda
• 2 tsp. baking powder

STEP 3 INSTRUCTIONS:

• When mixture is thoroughly blended, fill paper baking cups 2/3 full.
• Bake in 350 oven for approximately 18 minutes if using a dark non-stick pan.  
• You may have to bake for 2-3 minutes longer if using an aluminum pan.
• Test the centers of the cupcakes with a toothpick to make certain they are cooked completely through.

STEP 4 INSTRUCTIONS:

• Cool to room temperature on cooling racks and frost with your choice of frosting.
• I prefer the cream cheese variety with these cupcakes as I deem it really enhances the flavor.

FROSTING RECIPE:

• Mix the following ingredients in mixer bowl on medium speed until thoroughly blended:
• 2 1/4 cups powdered sugar
• Dash of salt, optional
• 1/2 cup butter, softened to room temperature
• 1 - 3 to 4 oz. cream cheese, softened to room temperature
• Zest of one lemon
• 1 Tbsp. lemon juice
• You may need to use a little hot water or additional lemon juice to achieve the desired spreading consistency of the frosting.
• Decorate with sprinkles, candy canes, or something else of your choice.
• Recipe yields approximately 2 1/2 dozen cupcakes.

The combination of the sweet & tangy in these luscious cupcakes and the frosting is scrumptious!  

Happy Baking & Desserting!

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Sweet & Savory - Triple Layer Chocolate Lovers Delight

Calling all chocolate lovers!  This triple layer delight is sure to delight. It's a tad labor intensive to prepare, but well worth the time and effort.

CAKE INGREDIENTS:

• 1 cup unsalted butter, softened to room temperature
• 2 1/2 cups granulated sugar
• 4 eggs
• 2 1/4 cups flour
• 1 tsp. salt, optional
• 2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 cup unsweetened cocoa powder
• 2 cups hot water
• 2 tsp. vanilla
  

INSTRUCTIONS:

• Place cocoa powder in a 2 cup glass measuring cup.
• Heat water to boiling and blend thoroughly with cocoa powder.  Set aside.
• Mix butter until creamy.
• Add granulated sugar and beat with mixer until thoroughly blended.
• Fold in eggs.
• In a separate bowl, combine the flour, salt, baking soda and baking powder.
• Add the flour mixture and cocoa powder/water mixture alternately to the butter mixture.
• Mix at low speed on mixer until blended.
• Add vanilla.
• Pour batter into three 9 inch round cake pans that have been lined with wax paper which sides and bottoms have been sprayed with Baker's Joy or some other brand of non-stick baking spray with flour.
• Bake at 350 degrees for approximately 24 minutes or until a toothpick inserted in center comes out clean.
• Cool in cake pans on cooling racks for 10 minutes.
• Remove cakes from pans.
• Cool completely on cooling racks.

FILLING FOR BOTH LAYERS:

• 1/4 cup powdered sugar, approximately
• 2 tsp. vanilla
• 1 cup heavy whipping cream

INSTRUCTIONS:

• Whip heavy cream and vanilla until foamy as you gradually add the powdered sugar.
• Whip until soft peaks form.
• Chill while you prepare the frosting.

FROSTING;

• 2 1/2 cups confectioner's sugar, approximately
• 3/4 cup butter
• 1 cup semi-sweet chocolate chips
• 1/2 cup half & half

INSTRUCTIONS:

• Place butter, chocolate chips, and half & half in double broiler.  
• Melt ingredients in double boiler using medium heat and stirring until well blended.
• Remove from heat.
• Add confectioner's sugar.
• Place top of double broiler in a large bowl of ice water.
• Mix at low speed with hand mixer until frosting starts to hold shape and loses its glossy texture.
• You may need to add a titch more half & half to achieve the frosting spreading consistency you desire.

FINISHING THE CAKE:

• Select your cake serving plate or platter.
• Gently brush crumbs from each layer of the cooled cake.
• Place first layer of cake onto platter.
• Spread 1/2 of whipping cream mixture on top of first layer.
• Place second layer of cake on top of whipped cream mixture.
• Spread second layer with remaining whipped cream mixture.
• Using a sturdy thin spatula, start on the sides of the cake, and spread frosting evenly all the way around the cake.
• Spread remaining frosting on top of cake.
• Chill prior to serving.
• Refrigerate left over cake if you have any left over!

This is the perfect dessert for the holidays which will be a nice compliment to any entree.

If you are a chocoholic, I would love to hear your opinion regarding this cake recipe.

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Sweet & Savory Wednesday ~~ Cool Cake For A Crowd

Try this recipe the next time you need to bake a cake. It's a guaranteed winner since it's so flavorful, moist, and the frosting is a real surprise!

INGREDIENTS:

• 1 cake mix, any flavor ~~ I used white cake mix
• 1 small pkg. Jello, any flavor ~~ I used strawberry
• 2 small pkgs. instant Jello pudding, any flavor ~~ I used vanilla
• 1 - 8 oz. container Cool Whip
• 1 1/2 cups milk

DIRECTIONS:

• Bake cake according to package directions.
• 2 minutes before cake is finished baking, dissolve jello using 3/4 cup boiling water and 1/2 cup cold water.
• Remove cake from oven and place on cooling rack.
• Using a large fork, poke holes all over the cake while it is hot.
• Pour jello over complete surface of cake.
• Put in refrigerator to cool.
• Mix two small packages pudding and Cool Whip with the milk until pudding mixture is serving consistency.
• Spread over cake.
• Refrigerate at least one hour before serving.

This recipe is one of our family favorites.  We have also dubbed it "The Earthquake Cake."  When our son was five years old, we planned a surprise birthday party for our friend, Tom.  When it came time to sing Happy Birthday and serve the cake, Matty David offered to carry the cake from the refrigerator in the garage to the dining area.  When doing so, he became so excited and distracted that he ran smack dab into the wall causing the cake pan to flip with the contents landing on the floor!  Yes, it sort of looked like the cake had barely survived a very small earthquake.  :-)

Some of my fellow bakers have used chocolate pudding instead of the vanilla and other flavors of Jello.  This is a great recipe to experiment with different flavors to determine which ones you prefer.

I prepared this cake for our family reunion this past weekend.  It received its normal raving reviews! 

When baking a cake for a crowd, what is your go to recipe?  

Please let me know if you enjoy this one.  Try it.  You'll like it!

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Sweet & Savory Friday ~~ "Delish & Easy Pecan Rolls"

INGREDIENTS:

• 1/2 cup corn syrup
• 1 stick of butter
• 1/2 tsp. vanilla
• dash of salt, optional
• 1 cup packed brown sugar
• 1 cup pecans, coarsely chopped
• 1/2 cup sugar
• 1/4 cup ground cinnamon
• 2 tubes large refrigerated biscuits, any brand

DIRECTIONS:

• In a medium sized saucepan, combine the brown sugar, corn syrup, butter, vanilla, and salt. 
• Cook and stir over medium heat until sugar is completely dissolved.
• Add the pecans.
• Pour into a greased 13 inch x 9 inch baking pan.
• Combine sugar and cinnamon in a shallow container such as a glass pie plate.
• Cut each biscuit in half and dip it in the sugar and cinnamon mixture.  (I wear a pair of those latex gloves for this part of the project and it seems to work out nicely!)
• Place the biscuits, cut side down, on top of the brown sugar mixture in bottom of baking pan.

• Bake at 375 degrees for 30 minutes or until tops of biscuits are golden brown.
• Invert onto serving plate.

These easy to fix rolls are so delicious they will disappear before your very eyes. They are a consistent family favorite.

Happy Baking, Eating & Reading!

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Sweet & Savory Tuesday ~~ Moist Molasses Marvels

STEP 1:

• Mix together in mixing bowl:
• 3/4 cup soft shortening
• 1 cup brown sugar (packed)
• 1 egg
• 1/4 cup molasses

STEP 2:

• Sift together in another bowl:
• 2 1/4 cups Gold Medal flour
• 2 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. ginger
• 1/2 tsp. ground cloves
• 1/2 tsp. salt, optional

STEP 3:

• Mix dry ingredients into molasses mixture.

STEP 4:

• Chill dough in refrigerator for at least 2 hours or overnight.

STEP 5:

• Heat oven to 375 degrees.
• Lightly grease baking sheets.
• Roll teaspoonfuls of chilled dough into balls the size of large walnuts.
• Dip tops in granulated sugar, optional.
• Place cookies, sugared side up, 3 inches apart on baking sheet.
• Bake 10-12 minutes, or just until set, but not hardened.
• Cool on wire rack.
• Yields approximately 4 dozen cookies.

One of the major things I like the best about these cookies is that they do not dry out as some molasses varieties have a tendency to do.

Serve with coffee, hot tea, ice cream, iced tea or milk.  

Happy Baking & Eating.  Enjoy!

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Sweet & Savory Thursday ~~ Sundae Pie

There are desserts, and then there are desserts. This one has been around for decades, but is still an all time family favorite.  Every now and then it's okay to set aside your calorie counter.  You will need to do that for this recipe, too!

• STEP 1:
• Mix and spread in a 9 x 13 inch baking dish and bake at 325 degrees for 30 minutes:
• 2 cups flour
• 1 cup chopped pecans
• 1 cup butter (mix in with pastry blender or fork)

Remove from oven and place baking dish on cooling rack.  Cool to room temperature.

• STEP 2:
• Mix together and spread onto cooled crust:
• 8 ounces cream cheese, softened to room temperature
• 1 cup powdered sugar
• 1 cup whipped cream or cool whip  (if you whip the cream in a mixer, make sure to measure it after whipping)

• STEP 3:
• Mix together and pour over ingredients of Step 2:
• 1 large package vanilla instant pudding
• 1 large package chocolate instant pudding
• 4 cups milk

• STEP 4:
• Spread whipped cream or cool whip over the top and sprinkle with chopped pecans.

Serve with a nice cup of coffee or tea.  Enjoy!

Happy Reading & Eating.

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Sweet & Savory Thursday ~~ Guest Food Blogger Anna Crisman

As a Christian wife and mother, it is my desire to inspire and encourage you with the richness of God’s many blessings! At LifeBellissima.com, I blog on a variety of topics that are near and dear to my heart — family life, homeschooling, organic food/recipes (which of course includes chocolate!) and our many adventures in the country with a tabby cat, several rabbits, and seven Rhode Island Red hens!

I love the flavor of candied pecans as well as the combination of chocolate with pecans, so I’ve tried to incorporate all three flavors into this new muffin recipe. These are great for a snack, light dessert or sweet breakfast. I hope you’ll give them a try and let me know how you like them!

Honey Pecan – Chocolate Chip Muffins

*I prefer to use all organic ingredients

1 cup pecans, finely chopped or pulsed in a food processor

1/4 teaspoon cinnamon

1 Tablespoon coconut sugar

2 cups flour

1 Tablespoon baking powder

1/2 teaspoon salt

2 eggs

1 cup vanilla almond milk

2/3 cup raw honey

6 Tablespoons coconut oil, softened

1 Tablespoon vanilla

3/4 cup chocolate chips

-Preheat oven to 375 degrees Fahrenheit

-In a food processor, pulse together the pecans, cinnamon and coconut sugar. You can also finely chop the pecans and mix together in a small bowl.

In a food processor, pulse together the pecans, cinnamon and coconut sugar. You can also finely chop the pecans and mix together in a small bowl.

-In a stand mixer, with a hand mixer or by hand, gently whisk together the eggs, vanilla almond milk, honey, coconut oil and vanilla until combined.

-Gently blend in the flour, baking powder and salt until incorporated into the wet ingredients.

-Gently fold in the pecan, cinnamon, coconut sugar and chocolate chips by hand.

-Fill muffin liners or cases approximately 2/3 full, and bake for 13-15 minutes or until toothpick comes out clean.

-Garnish with chopped pecans and shaved chocolate, if desired.

Enjoy!

Please stop by Anna's blog and take a tour:  http://lifebellissima.com

Happy Eating & Reading!

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Sweet & Savory Thursday ~~ "Sour Cream Coffee Cake"

This is one of the best coffee cake recipes of all time! 

INGREDIENTS:

• 1 cup butter softened to room temperature
• 2 cups granulated sugar
• 2 eggs
• 1 cup sour cream
• 1 1/2 tsp. vanilla
• 2 cups flour
• 1 tsp. baking powder
• 1/4 tsp. salt, optional

DIRECTIONS:

• Cream butter and sugar together in mixing bowl for 2 minutes on medium speed.
• Add eggs, one at a time and beat well.
• Fold in sour cream and vanilla.
• Sift together flour, baking powder, and salt.  Add to above mixture, and beat until well blended.  Mixture should be satiny and smooth at this point.
• Pour 1/2 mixture into well greased and floured bundt pan.

Mix together the following ingredients and spread evenly in bundt pan.

• 4 tsp. granulated sugar
• 1 tsp. cinnamon
• 1 cup finely chopped pecans

Spoon remaining 1/2 of batter into pan and spread evenly across top.

Cook 1 hour @ 350 degrees. Insert toothpick into center of cake to make certain it is fully cooked throughout.

After removing from oven, cool on rack for 20 minutes.

Remove from pan, invert onto rack, and allow to cool to room temperature.  

Store in air tight container.  

Happy Reading & Eating!

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Sweet & Savory Thursday ~~ Poppy Seed Muffins

INGREDIENTS:

• 3 eggs - beaten
• 1 1/2 cups milk
• 1 1/2 cups canola or vegetable oil
• 1 1/2 tsp. butter flavoring
• 1 1/2 tsp. vanilla
• 3/4 tsp. almond flavoring
• 3 cups flour
• 2 1/2 cups sugar
• 1 1/2 tsp. baking powder
• 1 1/4 tsp. salt
• 3 Tbsp. poppy seeds

INSTRUCTIONS:

• Mix all liquid ingredients in mixing bowl on medium speed for 2 minutes. Fold in dry ingredients and mix well until smooth.
• Pour into greased muffin tins or paper baking cups.
• Bake for approximately 20 minutes at 350 degrees.
• Makes 12 large or 30 small muffins (cupcake size).

HELPFUL HINTS & SUGGESTIONS:

• The real secret to this recipe is the butter flavoring.
• I prefer to use canola oil rather than vegetable oil in this recipe.
• The muffins are very moist and tasty!
• These are my grandchildren's favorites.
• They freeze well, so if it works out better for you to use just a portion of the muffins initially, you will have some for later for guests who drop in unexpectedly.
• The butter flavoring can be a bit of a challenge to locate, but I have been able to score a bottle when needed at Fred Meyer stores.

Happy Reading & Enjoy these muffins!  

Please leave a comment if you try this recipe and like it!

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