Blueberry Buckle

Hey everybody!  Sorry for the crazy posting schedule this summer & i know this post is a little late! Life has been pretty insane so I’m afraid my blogging has suffered a bit! – During this time away though, I did have a chance to go blueberry picking, and once i got home i was super excited to try this recipe that my friend gave me! It turned out pretty amazing; so i hope you all like it as much as i do! 🙂

Ingredients:

  • 1Tsp. Vanilla
  • 3/4 cup Sugar (i mixed half brown sugar with the regular)
  • 1 Egg
  • 1/2 cup Butter (room temp.)
  • 2 cups Flour
  • 2 Tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1/2 cup Milk (use part buttermilk or cream if you have it!)
  • 1/2 cup Sour Cream
  • 2 Cups Blueberry’s (you can also use strawberry’s , raspberry’s etc…)

Crumb Topping:

  • 1/3 cup Flour
  • 1/2 cup Brown Sugar
  • 1/2 stick melted Butter

Directions: Cream together the vanilla, sugar, egg, and butter in a big bowl until smooth. Add the dry ingredients, then finally pour in the sour cream and milk. Now before you go adding the berries in, your going to want to toss them with just enough flour to lightly coat them. This will help to prevent them from sinking to the bottom of the pan. Next pour into your pan, this is the part where you’ll add the topping crumb mix, and then slip it into a pre-heated oven. The  approx. bake time for this recipe is 45-60 minuets. So just keep an eye on the oven once it has been in for 45 mins, then poke a knife into the pan and see if it comes out clean – when i does, the blueberry buckle is ready for you to take out and enjoy!  🙂

Tip: the Crumb Topping recipe is just what i used this time, but you could defiantly change it up however if you have a better idea then mine! lol  – Please leave me a comment below if you do! 🙂

...Happy Baking & Bon Appètit!

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Angel Food Cake

Welcome to Sweet 16’s Country Kitchen!

 Angel Food Cake        Angel Food Cake

Angel Food Cake

  • 2 1/2 cups sugar
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 2 1/2 cups egg whites (about 12 eggs)
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice

Lemon Cream Cheese Frosting:

  • 1 (8 oz.) package cream cheese, softened
  • 1/4 cup butter
  • 2 TBSP. lemon juice
  • 2 tsp. lemon zest
  • 1 tsp. vanilla extract
  • 5 cups confectioners’ sugar
  • Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners’ sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.

Garnishes:

  • Fresh Strawberries, halved
  • Fresh mint leaves

Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients. Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan. Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.

*recipe from: http://www.myrecipes.com/recipe/heavenly-angel-food-cake-10000001723342/

Little Debbie Zebra Cakes

Good morning everybody! I hope you all had a lovely Memorial day week-end! It wasn’t exactly perfect summer weather in my neck of the woods, but it was still a lovely time (with lots of good food!) 🙂
As for this recipe, I’ve been meaning to share it with you for a few weeks now, but i haven’t been able to get around to posting it before now- so my apologies!  We’ve been making these little cakes so many times with-in the past month that we could probably win an award by now! lol 😉 They are the perfect desert when bringing something to parties, picnics, church dinners etc. and once you get the hang of making them they really are pretty easy! 🙂
 
Ingredients:
For the Yellow Cake:
3 cups cake flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature
1 & 1/3 cups sugar
6 large egg yolks
1 cup whole milk
2 teaspoons pure vanilla extract

For the Filling:

  • 12 tablespoons unsalted butter, room temperature
  • 1/2 cup vegetable shortening
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extract
  • 3 cups confectioners’ sugar

The White Chocolate Coating:  

  • 16 oz. white chocolate melting chips
  • 1/2 cup vegetable shortening

The Dark Chocolate Drizzle:

  • 4 oz. dark chocolate melting chips
  • 1/2 tsp. Oil
Directions:
To make the Yellow Cake:
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, sift the flour with the baking powder and salt.
  3. Using a stand mixer with a paddle attachment, beat the butter until soft and creamy, about 1-2 minutes.
  4. Slowly add the sugar and beat until light and fluffy, about 3-5 minutes.
  5. Add egg yolks, in two batches, beating well after each addition. Scrape down the sides of the bowl as needed.
  6. Add the vanilla extract and beat until combined.
  7. With the mixer on low speed, alternately add the flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour.
  8. Pour batter into a greased 15×10-inch jelly roll pan.
  9. Bake at 350 degrees F for 15-20 minutes.
  10. Place the cake on a wire rack to cool, in their pans, for about 10 minutes. Then remove the cake from the pan and place onto a greased rack to cool completely.
  11. Use a biscuit cutter or other round cutter to cut an even number of circles in the cake. Try to cut the circles close together to maximize the number of cakes. close together in the cake.
* Yellow Cake recipe is adapted from the Joy of Baking.
Filling:
  1. While the cake is cooling, cream together butter and shortening until smooth.
  2. Slowly add the milk, sugar, and vanilla extract.
  3. Continue beating on medium speed until smooth and creamy.
  4. Place the flat side of one cake circle face down. Spread filling on the top.
  5. Top with another cake circle, flat side up. Repeat with all the cakes.
  6. Place the cakes on a baking sheet lined with wax paper and refrigerate for 30 minutes.
White Chocolate Coating:
  1. In a large microwave-safe bowl, melt the white chocolate chips and shortening, stopping to mix every 30 seconds.
  2. Once fully melted and combined, place a cake in the bowl and gently spoon the melted chocolate over the top.
  3. Slide a fork under the cake and lift it out, pausing to let the excess drip off.
  4. Place the cake back on waxed paper. Repeat with all the cakes, then let sit at room temperature until coating is set.
* White Chocolate Coating recipe is adapted from the Confessions of a Cookbook Queen blog.
Dark Chocolate Drizzle:
  1. When the coated cakes have set, melt the dark chocolate in a microwave-safe bowl, stopping to mix every 30 seconds.
  2. Drizzle over the top of the cakes.

Happy Baking & Bon Appètit!

Credit: Google Images

Rich Dark Chocolate Espresso Cake

... Morning everybody! 🙂

This is a rich and dreamy Dark Chocolate Cake that i experimented to perfection, shortly after my favorite cake recipe came-up missing a few weeks ago (i still don’t know where it is!)….I gotta’ say though, that this recipe really stepped-right-up to being my new fav!  It’s a super moist cake- using the oil has something to do with that i’m sure, but if you love good cake, then you should go make this! 🙂

Ingredients:

  • 2 cups Sugar
  • 1-3/4 cups all-purpose Flour
  • 3/4 cup HERSHEY’S SPECIAL DARK Cocoa
  • 1-1/2 teaspoons Baking Powder
  • 1-1/2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 2 Eggs
  • 1 cup Milk
  • 1/2 cup Vegetable Oil
  • 2 teaspoons Vanilla extract
  • 1 cup boiling Espresso or strong Coffee

Directions (cake):

Heat oven to 350°F. Grease and flour two 9-inch round baking pans. (I like to add a round piece of parchment paper to the bottom of my pans but it’s your preference.)

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; With electric mixer beat on medium speed for 2 minutes. Stir in boiling water (batter will be very thin). Pour into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely, then Frost (see recipe below)

———

Note: This frosting is just a very basic staple recipe for you today (My best & favorite recipe for chocolate frosting is with my chocolate cake recipe -which is strangely MIA! So i’ll post that recipe for you as soon as i find it!)

“ESPECIALLY DARK” CHOCOLATE FROSTING

  • 1/2 cup (1 stick) Butter or Margarine
  • 2/3 cup HERSHEY’S SPECIAL DARK Cocoa
  • 3 cups powdered Sugar
  • 1/3 cup Milk
  • 1 teaspoon Vanilla extract

Directions: Melt butter, Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Recipe Credit

The Perfect Chocolate Chip Muffin

These muffins are delightfully scrumptious…perfect for a chocolaty treat without much guilt! 😉
Bon Appetit!

Edibles and Travels

Now I know that I usually try and find and make recipes that are just a little bit different, recipes that have a certain je ne sais quoin (lovely French followers – right spelling? Hope so!)

However, no good food blog is complete without a chocolate muffin recipe. Over the past few years, before I even had this blog, chocolate muffins were my favourite things to make. They were yummy and easy – the perfect combination for a foodie-in-training!

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Yet, they were never special. They were never just right. They were often too spongy, too dry or too doughy. I could never find the right recipe to make the perfect chocolate chip muffin. Until today.

My friends, prepare to be amazed at this absolutely scrumptious recipe I found on this lovely blog – Kirbie Cravings. However, the recipe on this site wasn’t complete in my eyes (or more appropriately, my…

View original post 459 more words

Yorkshire Teacakes

https://sweetsixteenscountrykitchen.files.wordpress.com/2013/03/teacakes01framed.jpg

 Happy Easter Everybody! 
Yorkshire Teacakes are on the list of my “favorite things” so i thought I’d let you in on the recipe, so you can enjoy them too!  These fruit-filled tea-time treats are thought to be a refinement of the original medieval Manchét or “handbread” – a hand-shaped loaf made without a pan.  Serve them split & buttered, either warm from the oven or toasted.

Ingredients:

  • 1 & 1/4  cups Milk (plus extra for glazing)
  • 4 cups Flour
  • 1 teaspoon Salt
  • 3 tablespoons Sugar
  • 3 tablespoons Butter
  • 1 teaspoon rapid-rise Yeast
  • 1/4 cup Currants
  • 1/3 cup Raisins

Directions:

  1. Pour the milk into the bread machine pan. If the instructions for your machine specify that the yeast is to be placed in the pan first, then simply reverse the order in which you add the liquid and dry ingredients.
  2. Sprinkle the flour over, ensuring that it covers the milk completely. Add the salt, sugar and butter, placing them in separate corners of the bread machine pan. Make a shallow indention in the center of the flour (but do not go down as far as the liquid) and add the yeast.
  3. Set the bread Machine to the dough setting; use basic raisin dough setting (if available). Press Start. Add the currents and golden raisins when the machine beeps. If your machine does not have this facility, simply add the dried fruits 5 minutes before the end of the kneading period ends.
  4. Lightly grease two baking sheets. When the dough cycle has finished, remove the dough from the machine & place it on a lightly floured surface. Punch it down gently.
  5. Divide the dough into eight or ten portions, (depending on how large you like your Yorkshire Teacakes) and shape into balls. Flatten out each ball into a disk about 1/2 inch thick.
  6. Place the disks on the prepared baking sheets, about 1 inch apart. Cover them with oiled plastic wrap & set aside in a warm place for 30-45 minutes, or until they are almost doubled in size. Meanwhile, preheat your oven to 400 degrees(F)
  7. Bush the tops of each teacake with milk, then bake for 15-18 minutes, or until golden. Place onto a wire rack to cool slightly.
  8. To serve, split open while still warm & spread with butter, or let the teacakes cool, then split and toast them before adding butter. 

Cooks Tip: If you forget to add the fruit when making the dough, don’t worry. Just knead it in when you punch down the dough before shaping it.

Happy Baking & Bon Appétit!

Recipe from the book: Bread Machine: How to prepare and bake the perfect loaf by Jennie Shapter

Peachy Keen Bars ~ Happy New Year!!!

Happy New Year Everybody!!!

I stumbled upon this recipe by total accident, and it is now one of my favorites ever!!! These bars come out so divine and are incredibly easy to throw together in a pinch! 🙂

Ingredients:

  • 1 package Dry Cake Mix – White, yellow or french vanilla
  • 1/3 cup Butter, room temperature
  • 2 Large Eggs, divided
  • 29 oz. can Sliced Peach, drained
  • 8 oz. Cream Cheese, room temperature
  • 1/3 cup Sugar
  • 1 teaspoon Pure Vanilla Extract

Directions:

Preheat oven to 350 degrees.
Spray a 9×13” pan with nonstick cooking spray.

In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly.
Set aside 1 ½ c. crumbs for topping.
Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.
Cut peach slices into 1” pieces; Spoon onto partially-baked crust.
In another large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy.
Spread over top of peaches.
Sprinkle with reserved crumbs; Bake 30 minutes.
Chill at least 30 minutes before serving; Serves 12.
Store leftovers in refrigerator.
Happy Baking & Bon Appetit!
You can find the original Recipe Here

Carrot Spice Cake

Good-Morning Lovelies!
Last week, I was in the baking mood, and we had some fresh carrots that were calling for someone to make something wonderful with them, so i decided that i would make a cake. Yup, that’s right, i decided to make a Carrot Spice Cake!

At first i couldn’t remember what kind of a recipe i liked best, one with nuts and pineapple in it or with-out, but in this case my mind got make-up for me, because i soon realized that we were out of any walnuts or pecans, and i didn’t want to just put pineapple in all by-it’s lonesome, so i picked a recipe that wouldn’t miss either.  😉

Ingredients for the Cake:

  • 1 & 3/4 cups Sugar
  • 1 cup Vegetable Oil
  • 4 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Cloves
  • ½ teaspoon Salt
  • 2 cups Grated Carrots

Frosting:

  • 1/4 stick Butter, Softened
  • 1 package (8 Ounce) Cream Cheese, Softened
  • 2 tablespoons Sour Cream
  • 1 & 1/2 cups powdered Sugar

Directions:

For the cake: Preheat the oven to 350 degrees  Mix together the Sugar, Oil, Vanilla and Eggs in a large bowl. In another bowl, sift together the Flour, Baking Powder, Baking Soda, Spices and Salt. Gently fold the flour mixture into the sugar mixture. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 45-50 minutes. Leave to cool completely.

(Note: you can also make the cake in a sheet pan, cupcake pan, or loaf pan. Just adjust the baking time accordingly, or until a thin knife comes out clean.)

For the Frosting: In a larger bowl, cream together the butter, sour cream, & cream cheese. Add the powdered sugar and vanilla and blend.  Spread the frosting on the completely cooled carrot spice cake, then sprinkle pumpkin pie spice lightly on top for a finishing effect. 😉

“Eat. Faint. Repeat as needed.”
 
Picture via Google Image & You can find the original cake recipe > Here <

Brownie in a Mug

Pinned Image So, the other night i was finishing up some things on the computer, when i saw the picture for the Brownie in a Mug…And so  Of course i was starving at that hour because it was well, uh-humlate, and i had only just eaten supper like ages-ago(lol), so i decided to make the brownie an  experiment!  ~ The result of this experiment was interesting. ~
 The brownie’s texture wasn’t like cake, but it was not overly fudge-like either ~  A good mix i think of both.
Anyways, here is the recipe and a few changes that i would add  that i think make it better! 🙂
Ingredients:
  •  1/4 cup Sugar
  • 1/4 cup Flour
  • 2 Tbsp. Cocoa
  • Pinch of Salt
  • 2 Tbsp. Olive Oil (i used half olive and half vegetable oil, either one will work)
  • 3 Tbsp. Water
 Extra’s : (How-ever much you want of each)
  •  Chocolate Chips
  • Hershey’s Syrup
  • Ice Cream

Directions: Add all the dry ingredients to the mug, then gently pour in the liquids,  whisk everything together very well (you don’t want flour bumps in your brownie now, do you?lol)  When it’s mixed, place in microwave for 1 minuet and 40 seconds  (1:40).  Once it is done take out and let cool, top with ice cream (if wanted).

I hope you enjoy this brownie-making experiment as much as i did! – [at like 1:00 in the morning lol] 😉

Bon Appètit!

(Picture via Pinterest)

~ Independance Day ~

Pinned Image                                                        Happy 4th of July Everybody!
Pinned Image          I’m on vacation this week so i thought, with it being the 4th and all,  that i would post some mouth-watering goodies to inspire (and tempt) you!
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                                           Isn’t that so sweet of me to do that for ya’ll?  😉
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                                                ok, so here is ^ the healthy one for ya!

                                               Have a wonderful Fourth of July!

(*All photos via Pinterest)

NY-Style Crumb Cake

New York-Style Crumb Cake
(Source: Cook’s Illustrated, May 2007)

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Don’t be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake. If you can’t  find buttermilk, you can substitute an equal amount of plain, low-fat yogurt. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.   

  [Serves 8-10]

Crumb Topping
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)

Cake
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting

1. FOR THE TOPPING: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

2. FOR THE CAKE: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Following photos below, break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.

Tim Bob’s Wacky Cake

Greetings from Sweet 16’s Country Kitchen!

“Watch your thoughts;they become words. Watch your words; they become actions. Watch your actions, they become habits. Watch your habits, they become character. Watch your character; it becomes your destiny.” ~Frank Outlaw

This is an amazing, moist, chocolate cake! Our good friend, Tim shared this wonderful recipe with us and it has been a favorite since. 🙂

Wacky Cake

  • 3 cups flour
  • 2 cups sugar
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 cup baking cocoa
  • 2 tsp. vanilla
  • 2 TBSP. vinegar
  • 2 cups warm water
  • 2/3 cup oil

Mix dry ingredients together. Make 3 wells. Put vanilla in one, vinegar in another and oil in third one. Then pour water over all and mix by hand. Bake in a greased 9×13″ pan @350 degrees.

  • A Cream cheese frosting is really great on this recipe!

Cream Cheese Frosting Recipe:

  • 1/2 cup of butter (1 stick), room temperature
  • 8 oz of cream cheese (1 package), room temperature
  • 2 – 3 cups of powdered sugar
  • 1 teaspoon of vanilla (orange or almond) extract

 With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness. Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake.

Tip: To make your cake frosting really smooth looking, sprinkle a little water over the spread frosting and use a blunt knife to make it smooth. 🙂

Enjoy!