Black Magic Chocolate Cake

1.75 c flour
2 c sugar
3/4 c unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 c strong coffee
1 c buttermilk (sub:  1 cup whole milk w/ 1 Tbls lemon juice or white vinegar for 5 minutes)
1/2 c veggie oil
1 tsp vanilla

Mix dry ingredients w/ wet ingredients for 2 minutes.  Pour in 9x13 pan or two 9" pans.  Bake 350 degrees for 30-40 minutes. 

Baked Donuts

VANILLA GLAZED BAKED DONUTS

prep time:

 

10 MINS

 

cook time:

 

10 MINS

 

total time:

 

20 MINS

 

author: AS EASY AS APPLE PIE

 

course: BREAKFAST

 

servings:6

Vanilla Glazed Baked Donuts: soft and delicious baked donuts, dipped in a thick vanilla glaze and topped with sprinkles. 

INGREDIENTS

FOR THE DONUTS:

• 1 cup (120 grams) all-purpose flour
• 1/3 cup (70 grams) granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons (28 grams) unsalted butter melted
• 1 egg
• 1/3 cup+1 1/2 tablespoon (100 ml) skim milk feel free to use full fat milk
• 1 teaspoon vanilla extract

FOR THE VANILLA GLAZE:

• 1/2 cup (80 grams) powdered sugar
• 1/2 teaspoon vanilla extract
• 1 small pinch salt
• 1 or 2 tablespoons milk
• Optional: food coloring and sprinkles

INSTRUCTIONS

1. Preheat the oven to 175 degrees C (350 degrees F).
2. Spray a donut pan with nonstick cooking spray and set aside.
3. In a large bowl, whisk together the flour, sugar, baking powder and salt.
4. In a small bowl, whisk together egg, milk, butter and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir together until no flour bits remain and all the ingredients are well combined. Try not to over-mix the batter.
6. Spoon the batter into the donut cavities or use a large ziplock bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cavity, filling 3 ∕ 4 of the way full.
7. Place the pan in the oven and bake for 8 to 10 minutes.
8. Remove from the oven and transfer the donuts onto a wire rack until cool enough to handle but still warm.

MAKE THE GLAZE.

1. In a medium bowl whisk together the powdered sugar, vanilla extract and salt.
2. Add 1 tablespoon of milk, and whisk to combine. If the glaze is too thick, add additional milk, 1/2 teaspoon at a time until the desired consistency is reached.
3. Add food coloring if you wish.

ASSEMBLE

1. Dip the warm donuts in the vanilla glaze, return to the wire rack, and immediately top with sprinkles. Allow glaze to set at room temperature for about 30 minutes before stacking or serving.
2. Enjoy these delicious vanilla glazed baked donuts!

Double Chocolate Ganache Bundt Cake

For the Cake

• 1 box chocolate cake mix
• 1 box fudge brownie mix
• 4 eggs
• 1 1/4 cup water
• 1 cup oil

Pour batter into prepared bundt pan that’s been sprayed with non-stick baking spray and bake for 50-55 minutes.

For the Homemade Chocolate Ganache

• 1 cup heavy cream
• 12 ounces semi-sweet chocolate morsels

Place heavy whipping cream in a microwave safe bowl and heat on high for two minutes or just until the heavy cream begins to boil.  

Remove the bowl from the microwave and carefully add the chocolate morsels.

The mixture may bubble up, this is okay! Let the mixture sit for 5 minutes and then begin to whisk until shiny and smooth, about 1 minute.

Pour over cooled cake and allow the glaze to drizzle down the sides of the cake.  Add mini chocolate chips to top.

Frankie's RAW Cat Food Diet

Anne's Raw Diet With Bones:

Grinding the chicken/ Hearts & Livers with a meat grinder keep the gums and teeth clean & healthy.

Meat Grinder Information: STX Magnum 1800 W Meat Grinder   

Or: Realtree OutFitters #8 Made By Weston

*For every 5 LB of Ground Meat Ratio:

Please use the medium grinding plate

*5 LB of Raw Ground Chicken Leg Hindquarters. Can be purchased from Walmart.  Wash Chicken Leg hind quarters, and cut off excess fat on one side, but leave skin on the other side. Cut off end of drumstick.

* One tray of Chicken Hearts and Gizzards - Wash and Grind.  Can be purchased at Walmart or any Grocery Store.

* 7- 8 oz of Raw Chicken Livers - Wash and Grind. Can be purchased at Walmart or any Grocery Store.

*2 cups of filtered/Spring water

*4 raw Egg yolks

*2 SalmonOil 2000mg capsule

*14 Teaspoons of Nuvet Plus (under 5LB) or 28 Teaspoons of Nuvet Plus (Over 5LB) (Use Code 32856 for discount)

OR 

* Young Again CarnivoreRAW without Calcium  (use Code 107617 for discount)

Creamy Peanut Butter Frosting

1 c. softened butter
1 c. creamy peanut butter
4 c. powdered sugar
1/4 c. whole milk or cream
2 tsp. vanilla

Cream butter & peanut butter together for a couple minutes.  Add half the powdered sugar and blend.  Add milk and vanilla.  Add rest of powdered sugar.  Mix until smooth.

Note:  I recommend NOT using "natural" peanut butters as it messes up the texture.  Plain old-school Jif works great.  ;) 

Cannoli Cupcakes

Cannoli Cupcakes

-White Cake Ingredients
-1.5 c. cold heavy whipping cream
-1.25 c. Vanilla Frosting
-15 oz. ricotta cheese
-1/2 tsp almond extract
-chocolate curls
-chopped salted pistachios


Make white cupcakes.

Cut each cupcake in half horizontally. 

Beat cream in large bowl with mixer on high speed until stiff peaks form.  Beat in frosting, ricotta and almond extract until blended. 

Pipe half of ricotta mixture in between cupcake halves.  Pipe remaining mixture onto tops of cupcakes.  Garnish with chocolate and pistachios.  Chill until serving time.

Steph's Ham & Egg Braid

Ingredients

1

package (8 oz) cubed ham (about 1 1/3 cups) 

1/3

cup chopped red bell pepper

7

eggs

1/8

teaspoon black pepper

1

tablespoon butter

1/2

cup chive cream cheese spread (from 7.5-oz container)

1

can (12 oz) Pillsbury™ Grands!™ Big & Buttery refrigerated crescent dinner rolls or 1 can (12 oz) Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls

1

cup shredded Colby-Monterey Jack cheese blend (4 oz)

1

teaspoon poppy seed

·         1

Heat oven to 350°F. Line large cookie sheet with cooking parchment paper.

·         2

In medium bowl, beat ham, bell pepper, 6 of the eggs and the pepper with whisk or fork until well mixed.

·         3

In 10-inch nonstick skillet, melt butter over medium-high heat. Pour egg mixture in skillet; cook over medium-high heat 2 to 3 minutes or until eggs are thoroughly cooked but still moist. Stir in cream cheese. Cook 1 to 2 minutes longer, stirring occasionally, until cheese is melted.

·         4

Meanwhile, unroll dough into 1 long rectangle onto cookie sheet. Press into 16x8-inch rectangle, firmly pressing perforations and seams to seal.

·         5

Spoon egg mixture in 4-inch wide strip lengthwise down center of rectangle. Sprinkle with shredded cheese. With sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of egg mixture. Fold strips of dough up over egg mixture to meet in center; pinch to seal.

·         6

In small bowl, beat remaining egg with whisk or fork; brush evenly onto dough. Sprinkle with poppy seed.

·         7

Bake 25 to 30 minutes or until deep golden brown. Remove from cookie sheet; cut into crosswise slices. Serve warm.

Spätzle

Spätzle

1 c. all purpose flour
2 eggs
1/4 c milk
1/2 tsp pepper
1/2 tsp nutmeg
1 tsp salt

Use mixer to combine ingredients into a thick dough.  Let rest 15 minutes.  Boil water and use spatzle maker, colander or slotted spoon to push dough through holes into boiling water.  Cook until spatzle floats, fish out with slotted spoon and run under cool water. 

Melt butter in large skillet and add spatzle in manageable batches to brown in pan.  Serve with minced chives (optional). 

Angie's Cinnamon Roll Coffee Cake

https://cakescottage.com/2017/04/12/easy-cinnamon-roll-coffee-cake/

Ingredients

• Cake:
• ½ cup butter, melted
• 2 eggs
• 1 cup sugar
• 3 cups flour
• 2 tsp vanilla
• 4 tsp baking powder
• ¼ tsp salt
• 1½ cups milk
• Topping:
• 1 cup butter, melted
• 1 cup brown sugar
• 2 Tbsp flour
• 1 Tbsp cinnamon
• Glaze:
• 2 cups powdered sugar
• 5 Tbsp milk
• 1 tsp vanilla

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix all the cake ingredients together until well combined.
3. Pour into a greased 9x13 pan.
4. For the topping, mix all the ingredients together in a small bowl until well combined.
5. Spread evenly on the batter and swirl with a knife. Bake at 350 for 30-35 minutes.
6. For the glaze, mix all the ingredients together in a small bowl until it is a consistency like pancake syrup.
7. While warm drizzle the glaze over the cake and it will set into a harder glaze.
8. Serve warm or at room temperature.

Banana Nut Bread

• 3/4 cup coarsely chopped walnuts (3 ounces)
• 1 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup sugar
• 2 large eggs
• 1/2 cup canola oil
• 3 medium overripe bananas, mashed (1 1/4 cups)
• 1 teaspoon pure vanilla extract

• • How to Make It

    Step 1    

    Preheat the oven to 350°. Coat a 9-by-5-inch loaf pan with cooking spray. Spread the walnuts in a pie pan and toast in the oven for 5 to 8 minutes, or until fragrant; let cool.
    Step 2    

    In a medium bowl, whisk the flour with the baking soda, cinnamon and salt. In another bowl, combine the sugar, eggs and oil and beat at high speed until light-colored and creamy. Add the mashed bananas and vanilla and beat until smooth. Stir in the dry ingredients until thoroughly blended. Fold in the nuts.
    Step 3    

    Pour the batter into the prepared pan and bake in the middle of the oven for 50 to 60 minutes, or until the top is springy and a cake tester inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.

Crockpot Caramelized Onions

Ingredients

• 4 to 6 large sweet or yellow onions
• 1/4 to 1/2 cup butter (NOT margarine ) OR 1/4 to 1/2 cup olive oil

Steps to Make It

1. Peel onions and cut off some of the top and bottom. Do not separate into rings and do not chop or slice the vegetables.
2.  In a 4-6 quart crockpot, place peeled whole onions and top with the butter or olive oil. Cover and cook on low for 9 to 11 hours: 7 to 8 hours if you have a newer, hotter cooking crockpot. 
3. Stir the mixture; the onions will fall apart. Let cool for about 20 minutes, then serve, or cool completely and store in an airtight container in the refrigerator.

Butterfinger Lush

Ingredients

• 32 Oreo cookies
• 5 tablespoons butter, melted
• 1 (8-ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 3/4 cup creamy peanut butter
• 1 bag mini Butterfingers
• 1 (16-ounce) container Cool Whip, divided
• 1 (5.9-ounce) box instant chocolate pudding mix
• 2 cups milk

Instructions

1. In a medium bowl, stir together crushed oreo cookies and melted butter. Transfer to a 9X13-inch baking dish and press firmly all along the bottom. Refrigerate.
2. Using an electric mixer, beat cream cheese. Gradually add confectioners' sugar. Beat in peanut butter. Fold in 1 cup of Cool Whip. Crush 6 mini Butterfingers and fold them into peanut butter mixture.
3. Spread peanut butter mixture evenly over oreo crust.
4. In a medium bowl, whisk the pudding mix and milk together. Let sit to thicken for a minute or two and then pour over peanut butter layer.
5. Spread remaining Cool Whip on top. Crush remaining Butterfingers and sprinkle on top. Refrigerate until ready to serve.

Recipe Notes

The Butterfingers are really easy to crush while they are still in the wrapper. Just use a rolling pin to tap them a few times.