Apple Cider Doughnut Cake

 

• Yellow cake mix 
• ¾ cup apple cider
• ¼ cup water
• ½ cup apple sauce
• 3 eggs
• 1 tablespoon brown sugar
• 1 teaspoon vanilla
• ⅛ cup cinnamon
• ¼ cup sugar
• ¼ cup melted butter
• 
  Optional Apple Cider Glaze Dip
• 1 cup powdered sugar
• 1/4 cup apple cider

• Preheat oven to 350 degrees.
• In a large mixing bowl, beat the dry cake mix, apple cider, apple sauce, water, and eggs.
• Add in the brown sugar and vanilla to the cake mix batter.
• Pour the mixture into a WELL-greased bundt pan.
• Place bundt pan on center rack and bake for 45 minutes. Test with a toothpick by sticking into the middle of the cake, if it comes out clean it is ready. Remove from heat and allow to cool on a wire rack for 20 minutes.                                                        
• While the cake is baking, prepare the apple cider glaze by adding powdered sugar and the 1/4 cup apple cider to a bowl and whisking them together until you reach your desired consistency.
• In a separate bowl, mix together the cinnamon and sugar.
• Once the cake has cooled, brush the entire surface of the cake with melted butter. Rub the cinnamon sugar mixture until the whole cake is evenly coated.
• Serve the cake with the apple cider glaze dipping sauce and enjoy!
• Recipe and photo from: www.princesspinkygirl.com
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Lemon Blueberry Layer Cake

 

• 1 cup unsalted butter, softened to room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 4 large eggs, at room temperature*
• 1 Tablespoon pure vanilla extract
• 3 cups (345g) sifted all-purpose flour (spoon & leveled)*
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk*
• 2 Tablespoons lemon zest*
• 1/2 cup lemon juice (3 medium lemons)*
• 1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw– 275g)
  
• 1 Tablespoon all-purpose flour

Cream Cheese Frosting

• 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature*
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners’ sugar
• 1 – 2 Tablespoons (15-30ml) heavy cream*
• 1 teaspoon pure vanilla extract
• pinch salt

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Instructions

1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
2. Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
3. In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice *just* until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is extremely thick. Do not over-mix. Over-mixing will lead to a tough, dense textured crumb.
4. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely in the pan before assembling and frosting.
5. Make the frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners’ sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
6. Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
7. Cover leftover cake tightly and store in the refrigerator for up to 5 days.
8. recipe and photo from Sally's Baking Addiction

Peach Sundae with Honey and Toasted Oats

 2 c. rolled oats

1/4 c. (4 TB) unsalted butter

1/2 c. light brown sugar

1/4 tsp. salt

1/4 tsp. cinnamon

3/4 c. honey

1/4 c. (4 TB) unsalted butter

4 peaches, halved or quartered

8 scoops of vanilla ice cream

In a stainless steel or cast iron skillet set over medium heat, toast the oats for 5 minutes, stirring frequently. Add 1/4 c. of butter and stir so the oats are evenly coated. Add the brown sugar and stir again to coat. Let cook for about 5 minutes, or until the sugar and oats have caramelized.

Remove to a plate or sheet pan and spread in an even layer. Sprinkle with the salt and cinnamon and stir to coat.

In the same pan, place the honey over medium high heat. Stir frequently for 3-5 minutes, until the honey is thin and fragrant. Add 1/4 c. butter and continue stirring. They honey should darken and thicken, caramelizing in the process.

Add the peaches flesh side down and cook for 2 minutes on each side. If your peaches are pretty firm, cook 4 minutes each side. Remove from heat and set aside.

In stemless wine glasses or small bowls layer about 1/4 c. of the oats (reserve a pinch for sprinkling on top), a scoop of vanilla ice cream, then half or two quarters of a peach. Spoon some honey on top and then sprinkle with the reserved oats. Enjoy!

Grouper with Panko Parmesan Crust

 

Grouper with Panko Parmesan Crust

• 6oz portion black grouper (this recipe can be used with almost any type of fish)
• 2 cups panko bread crumbs
• 1 cup grated parmesan cheese
• 2 eggs for egg wash
• 1 cup flour
• ½ cup clarified butter
• Salt and pepper to taste

Preparation:

Pre-heat your oven to 350 degrees and mix your parmesan cheese and bread crumbs together.  Season through all stages of cooking:  fish, flour, eggs, and bread crumb mixture.  Dredge your fish through the flour, then your egg wash and then pack down into your bread crumb mixture assuring that the whole filet is covered in bread crumbs. Heat up an oven proof sauté pan, add your clarified butter to the sauté pan then place your filet in the sauté pan. Once browned, flip then place in the oven for 8 to 10 minutes depending on the thickness of the filet.  Add a squeeze of key lime and enjoy.

Shortcake

1 1/4 cups all-purpose flour

3/4 cup sugar

2/3 cup milk

1/3 cup butter, softened

2 eggs

2 1/2 teaspoons baking powder

1 teaspoon vanilla

1/2 teaspoon salt

1. STEP 1
   Heat oven to 400°F. Grease and flour 8- or 9-inch square baking pan; set aside.
2. STEP 2
   Combine all ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread into prepared pan.
3. STEP 3
   Bake 25-30 minutes or until lightly browned. Cool completely. Cut into squares.
4. STEP 4
   Serve with strawberries and whipped cream.

Toffee Coconut Pecan Chocolate Chip Cookies

Ingredients

• 6 tablespoons butter softened
• ⅓ cup light brown sugar
• ⅓ cup white sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup, plus 2 tablespoons all-purpose flour
• 1½ tablespoons cornstarch
• ½ teaspoon baking soda
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup toffee bits
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped pecans

Instructions

• Preheat oven to 350°F. In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Add the egg and vanilla and beat until smooth.
• Add the flour, cornstarch, and baking soda. Mix well. Add the chocolate chips, toffee bits, coconut, and pecans. Stir to mix throughout the dough.
• Scoop into 2 tablespoon dough amounts and roll into balls. Bake on a parchment lined baking sheet for 11-12 minutes. Remove from the oven when puffy and barely cooked through, do not let them brown.
• Let cookies cool 1 minute on the tray and then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.

Notes

FREEZER TIP: This cookie dough can be frozen until ready to bake. Scoop into balls and flash freeze on a paper plate or tray. Transfer the frozen dough to a zip-close freezer bag. Cookies can be baked from frozen (allow an extra 2-3 minutes for baking) or thawed and then baked.
Recipe and photo credit: Barefoot in the Kitchen

Coconut Crunch-Topped Chocolate Cake

Ingredients:

1-1/2 cups all-purpose flour

1 cup sugar

1/4 cup HERSHEY'S Cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/4 cup plus 2 tablespoons vegetable oil

1 tablespoon white vinegar

1 teaspoon vanilla extract

BROILED TOPPING(recipe follows)



Directions:

1. Heat oven to 350.  Grease and flour 8-inch square baking pan.

2. Stir together flour, sugar, cocoa, baking soda and salt in large

bowl. Add water, oil, vinegar and vanilla; beat with spoon or whisk

just until batter is smooth and ingredients are well blended. Pour

batter into prepared pan.

3. Bake 35 to 40 minutes or until wooden pick inserted in center

comes out clean. Meanwhile, prepare BROILED TOPPING; spread on warm

cake. Set oven to Broil; place pan about 4 inches from heat. Broil 3

minutes or until top is bubbly and golden brown. Remove from oven.

Cool completely in pan on wire rack. 9 servings.


Broiled Topping:
1/4 cup (1/2 stick) butter or margarine, softened

1/2 cup packed light brown sugar

1/2 cup coarsely chopped nuts

1/2 cup sweetened Coconut Flakes

3 tablespoons light cream or evaporated milk

Stir together all ingredients in small bowl until well blended. About

1 cup topping.






BROILED TOPPING



1/4 cup (1/2 stick) butter or margarine, softened

1/2 cup packed light brown sugar

1/2 cup coarsely chopped nuts

1/2 cup sweetened Coconut Flakes

3 tablespoons light cream or evaporated milk



Stir together all ingredients in small bowl until well blended. About

1 cup topping.

Zella Lane's 2 Week Bran Muffins

• 
  
• 1 cup (227g) boiling water
• 1 cup (71g) bran cereal (buds or twigs); or 1 3/4 cups (71g) bran flakes
• 1/2 cup (99g) vegetable oil
• 2 1/2 cups (301g) King Arthur Unbleached All-Purpose Flour
• 2 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 to 1 1/2 cups cup (170g to 255g) raisins or currants
• 2 large eggs
• 2 cups (454g) buttermilk
• 1 1/4 cups (248g) sugar
• 2 cups (142g) bran cereal (buds or twigs); or 3 1/2 cups (142g) bran flakes

Instructions

In a small mixing bowl, pour the boiling water over the 1 cup of cereal. Allow the mixture to cool to lukewarm, about 45 minutes.

1. While the water/cereal mixture cools, blend together the flour, soda, and salt in a large mixing bowl. Stir in the raisins or currants. Set it aside.
2. Stir the vegetable oil into the cooled water/cereal mixture. Set it aside.
3. Whisk together the eggs, buttermilk, and sugar. Combine this with the flour/raisin mixture.
4. Stir in the dry cereal.
5. Finally, add the water/bran/oil mixture, stirring till thoroughly combined. Cover the bowl and refrigerate overnight.
6. Preheat your oven to 375°F. Lightly grease a standard muffin pan, or line with paper cups, and grease the cups. Use as many wells as you like; since this recipe can live in the fridge for a couple of weeks, there's no need to bake 12 muffins all at once.
7. Heap the thick batter in the muffin cups; a generous 1/4 cup batter (about 3 1/2 ounces, or 100g) is a good amount to use.
8. Bake the muffins for 20 to 25 minutes, till a cake tester inserted into the center of a muffin comes out clean.
9. Remove from the oven, and tip the muffins in the pan to prevent their bottoms steaming and becoming soggy. Serve warm; or transfer to a rack to cool completely.
10. To bake mini muffins, heap the batter in the muffin cups, and bake for about 15 minutes, till the muffins test done.
11. Yield: 18 standard muffins, or 45 mini muffins.
12. Recipe from: kingarthurflour.com
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Skoby's House Vinaigrette

1 T. lemon juice
1 oz. tomato juice
4 oz. dill pickle relish
1/4 c. plus 1 t. sugar
7 1/2 oz. red wine vinegar
3/4 t. garlic powder
1/4 t. parsley flakes
2 T. salt
4 T. onion, diced
1 1/2 c. plus 1 T. salad oil

Combine all ingredients using a wire whisk. Mix thoroughly. Stir repeatedly to ensure all ingredients are evenly distributed.

Makes 4 cups

Foolproof Brown Rice

2 cups brown rice
10 cups water
1 tablespoon butter
2 teaspoons salt

Bring water to boil.  Stir in rice, salt and butter.  Cook uncovered for 25 - 30 minutes.  At 25 minutes, test to see if rice is al dente.  When rice is al dente, drain and serve.

Iced Caramel Toffee Oatmeal Cookies

Ingredients

For the cookies:

• 2 cups quick cook oatmeal
• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 1 tsp cinnamon
• 1 tsp kosher salt
• 1 tsp baking soda
• 1 Tbsp baking powder
• 2 cups all-purpose flour
• 3/4 cup Heath Toffee bits

For the icing:

• 2 cups powdered sugar
• 1/2 cup caramel ice cream topping

• Instructions

  1. Preheat oven to 350°F.
  2. In a food processor, add oatmeal and pulse until partly ground. I pulsed mine 6 times for about 1 second each time. Set aside.
  3. In a large mixing bowl, beat together the butter with sugars. Add eggs and beat until fully blended. Mix in the oatmeal, cinnamon, salt, baking soda, baking powder, and flour. Mix just until combined. Fold in toffee bits.
  4. Drop by 2 Tbsp scoop onto a parchment paper lined cookie sheet, about 3 inches apart. Bake for 14--16 minutes and cool completely on wire rack.
  5. For the icing, whisk together the sugar and caramel sauce. Add more or less caramel for desired consistency (each brand has it's own consistency, so you may need to use more or less). Frost each cookie and allow to set (about 30 minutes). Store in airtight container for up to 5 days for best flavor. ENJOY.  
  6. Thanks to shugarysweets.com for recipe and photo.

Shakshuka

Shakshuka  [Eggs Poached in Spicy Tomato Sauce]

Adapted from Saveur

Serves 4 to 6

1/4 cup olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (I was nervous and only used 2 Anaheims; I would go for 3 or 4 next time for a more moderate but still gentle kick)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

picture and recipe from Smitten Kitchen

Pecan Praline Cake

Ingredients

For the cake:

• 1 box box Butter Pecan Cake Mix
• 1 tub Coconut Pecan Frosting
• 4 eggs
• 3/4 cup oil
• 1 cup water
• 1/2 cup chopped pecans (optional to toast)

For the sauce:

• 1 (14 oz) can sweetened condensed milk
• 2 tbsp butter
• 1/2 cup chopped pecans

• Instructions

  • Preheat oven to 350F degrees.
  • Spray a 9 x 13 baking dish with nonstick cooking spray.
  • In a medium bowl (or your stand mixer bowl), combine all the cake ingredients except for the chopped pecans.
  • Don't forget to add the tub of coconut pecan frosting.
  • That goes into the cake batter too! Mix well then stir in 1/2 cup chopped pecans.
  • Pour batter into greased baking dish.
  • Bake for about 40 minutes.
  • Oven times vary but cake should spring back to the touch and be golden brown.
  • Or insert a toothpick into the middle it should come out clean.
  • For the sauce: In a small pot over medium heat, melt 2 tbsp. Butter.
  • Pour in can of sweetened condensed milk with the melted butter and stir.
  • Continue to stir until heated thoroughly, then add 1/2 cup chopped pecans.
  • Stir again then take off heat.
  • Then spoon this deliciously yummy sauce over individual slices of cake
  • Recipe and picture from thecountrycook.net