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! 🙂
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
To make the Yellow Cake:
Preheat oven to 350 degrees F.
In a medium bowl, sift the flour with the baking powder and salt.
Using a stand mixer with a paddle attachment, beat the butter until soft and creamy, about 1-2 minutes.
Slowly add the sugar and beat until light and fluffy, about 3-5 minutes.
Add egg yolks, in two batches, beating well after each addition. Scrape down the sides of the bowl as needed.
Add the vanilla extract and beat until combined.
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.
Pour batter into a greased 15×10-inch jelly roll pan.
Bake at 350 degrees F for 15-20 minutes.
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.
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.
Hi Everybody!My family loves making this sweet bread for brunch or serving it with coffee or tea whenever we have company come over. It really is a special treat! I recommend visiting Ree Drummonds original Post of this recipe because she did an amazing tutorial to go with it! Click>HERE<to go to the original recipe post. Hope you all enjoy! 🙂
Ingredients: For the Dough
2 cups Whole Milk
1/2 cup Canola Oil
1/2 cup Sugar
2-1/4 teaspoons Active Dry Yeast
4 cups All-purpose Flour
1/2 cup (additional) All-purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
2 teaspoons Salt
1 stick Butter, Melted
1-1/2 cup Sugar
3 Tablespoons Ground Cinnamon
3 cups Powdered Sugar
2 Tablespoons Butter, Melted
1 Tablespoon Maple Extract
1/3 cup Whole Milk
Dash Of Salt
To make the dough, combine milk, canola oil, and 1/2 cup sugar in a large saucepan. Heat it until very hot but not boiling. Turn off heat and allow to cool to warm (not at all hot.)
Sprinkle in the yeast and add 4 cups of flour. Stir to combine, then put lid on the pot and allow to rise for 1 hour. After 1 hour, stir in additional 1/2 cup flour, along with the baking powder, baking soda, and salt. If dough is overly sticky, stir in another 1/2 cup flour.
Place dough in the fridge for at least 1 hour to make it easier to work with.
Roll out dough onto a floured surface. Drizzle on melted butter and smear so that it covers all the dough. Mix together the sugar with the cinnamon and sprinkle it all over the surface of the dough. (Dough should look very covered.)
Cut the dough into 6 to 8 strips, then stack all the strips into one stack. Cut the stack of strips into 6 slices. Place the stacks sideways into a buttered bread pan. Do not cram the slices into the pan. (You may have a few leftover.)
Cover with a dish towel and allow to rise for 20 minutes. Preheat oven to 350 degrees. Place the pan in the oven and bake for 30 minutes, checking at 20 minutes to make sure it’s not getting too brown on top. It’s important to bake the bread long enough to ensure that the middle won’t be too doughy, because if it is it won’t pull apart easily. If the top looks like it’s getting too brown, cover it lightly with aluminum foil for the rest of the baking time. REPEAT: IT’S IMPORTANT TO BAKE THE BREAD LONG ENOUGH FOR THE CENTER TO NO LONGER BE DOUGHY.
Remove the pan from the oven when it’s done. Run a knife along the edges and take the bread out of the pan. Mix together the icing ingredients and drizzle over the top, allowing it to sink into the crevices. Serve warm or room temperature!
(Note:You can do a cranberry-orange version with orange marmalade, brown sugar, and dried cranberries!Or you can also add cloves and more cinnamon if you prefer a stronger flavor with raisins! When we make this we also enjoy spreading a cream cheese frosting on top.)
Happy Easter! Welcome to Sweet 16’s Country Kitchen~
I was looking for some new treats to make for Easter this year, and my mom handed me this recipe, I knew I had to try it! So, today in preparation for tomorrow, made them! Here is what I found: They are super easy, really cute, and, just plain fun to make! 🙂 Enjoy!
“God says to His children: Are you lonesome?… Come to Me and I will be your friend. Are you sick? Come to Me for healing. Are you left out of things? Feeling rejected and pushed aside? Come to Me.” ~Alice Chapin
“Lift up your eyes. Your heavenly Father waits to bless you—in inconceivable ways to make your life what you never dreamed it could be.”~Anne Ortlund
1 package (10.5 oz.) miniature marshmallows
2 TBSP. butter
1 TBSP. water
1 tsp. water
4 drops of green food coloring (or any other color you desire)
1 1/2 cups flaked coconut
6 cups Corn Pops cereal
1/2 cup jelly beans
“Glue” (to keep chicks and jelly beans on nests)
-(Mix in enough of each until a thick frosting is achieved)
In a large saucepan, combine marshmallows and butter. Cook and stir over low heat until melted and smooth. Meanwhile, divide the coconut into three different small resealable bags, add desired food coloring to each bag and drip some water in each bag. Seal bag and shake to tint. Set aside. Place the cereal in a large bowl; add marshmallow mixture and stir until combined. (Spray fingertips with cooking spray to keep them from sticking to the mixture while handling) Press into greased muffin cups. Remove nests from cups; top with tinted coconut, frost bottom of peeps and stick to nests, do the same with each jelly bean you add.
This is my Aunt Maryann’s cheesy, delicious, potato dish, that has always been a family favorite. At our big family gatherings, it is always one of the first things to be finished. 🙂
“Great opportunities to help others seldom come, but small ones surround us every day.” Sally Koch
Hashbrown Potato Deluxe
2 lbs. frozen hashbrown potatoes
1 stick melted butter
1 pint (2 cups) sour cream
1 cup diced onion or 2 TBSP dried onion
8oz shredded Cheddar cheese
1 can Cream Chicken soup
2 cups of french fried onions (or crushed cornflakes)
Thaw potatoes for about 2 hours and separate. Combine all ingredients except french fried onions (they are used for a topping later) Mix well. Spread mixture into ungreased 9×13″ pan. Bake uncovered for 45 minutes @375 degrees. Put topping on and bake 15 minutes more.