Brown Sugar Pancakes

Ingredients

1 C. all-purpose flour
1 Tbsp white granulated sugar
1 Tbsp brown sugar
2 tsp baking powder
1 tsp salt
1 large egg
1 C. milk
2 Tbsp vegetable oil

Directions

  • Whisk together dry ingredients
  • Add wet ingredients to dry and whisk until completely combined and all lumps are gone
  • Heat a nonstick skillet or griddle to medium heat
  • Pour about a quarter cup of batter for each pancake
  • Flip when bubbles just start to form and pop
  • Pancakes are done when both sides are browned (about 2 minutes each side, generally)

These pancakes are easy and delicious!  We added chocolate chips, bananas, and strawberries to ours too.  This recipe makes about 10 small pancakes.

I hope you enjoy them!

God bless!

Blueberry Lemon Baked Doughnuts

Ingredients

1 C. All-purpose flour
1/4 C. Granulated sugar
1/4 C. Brown sugar, firmly packed
1 1/2 tsp baking powder
1/2 tsp salt
2 Tbsp vegetable oil
1 large egg
1 tsp vanilla extract
1/2 tsp lemon extract
1/4 C. Fresh blueberries
1/2 C. Whole milk

Directions

  • Preheat oven to 350°F
  • Spray a doughnut baking pan with cooking spray
  • Sift together the dry ingredients (excluding the brown sugar)
  • Add the brown sugar last to the sifted dry ingredients and stir until combined
  • Add blueberries and stir gently until berries are coated, being careful not to crush the berries
  • Whisk the wet ingredients in a separate bowl
  • Add the wet ingredients to the dry ingredients and stir until just combined (batter will be wet, like a cake batter consistency)
  • Spoon batter into a piping bag
  • Pipe batter into pan
  • Bake at 350° F for about 15 minutes
  • Remove doughnuts from pan immediately
  • Cool completely on a wire rack

These baked doughnuts are very light and cakey.  They are sweet and balanced with just enough tartness.  We couldn’t stop eating them!

Enjoy and God bless!

Classic Chocolate Cake (Decorated for St. Patrick’s Day)

Ingredients

2 1/2 C. All-purpose flour
1/2 C. Cocoa powder
3 tsp baking powder
1 tsp salt
1/2 Tbsp instant coffee granules

1/2 C. unsalted butter, softened
1 C. Granulated sugar
3 large eggs
1 tsp vanilla

1 C. Heavy cream
1/2 C. – 1 C. Milk

Directions

  • Preheat oven to 350°F
  • Spray one 9″ square baking pan and one 9″ round baking pan with cooking spray (or two rounds, if you just want to make a standard double layer cake)
  • Whisk together flour, cocoa powder, baking powder, salt, and instant coffee granules
  • Cream together butter and sugar in a separate bowl
  • Add eggs and vanilla to butter/sugar mixture and mix well
  • Add wet ingredients and heavy cream to dry ingredients and mix
  • Add 1/2 C. Milk to batter and mix to combine (continue to add small amounts of milk to batter and mixing until you reach a thick, but liquidy batter)
  • Spread batter evenly in prepared pans
  • Bake at 350°F for about 35 minutes or until toothpick inserted in center comes out clean
  • Cool in pans about 10 minutes
  • Cool completely on wire rack

This cake is moist and has a nice classic chocolate taste.  It’s simple to make and comes together quickly.  For St. Patrick’s Day, once the cakes were completely cool, I made a buttercream frosting (dyed green, of course) and frosted the square cake for my base.  I used a plain edged round pastry cutter to cut three circles out of the round cake and cut out a small piece to be the stem of my shamrock.  I then arranged the peices to look like a shamrock and dusted it with powdered sugar.  You could also frost the shamrock, if desired.

I hope you enjoy this recipe and have a blessed and happy St Patrick’s Day!

God bless!

π Day Pie (Fudge Brownie Pie)

Ingredients

3 large eggs
1 tsp salt
4 Tbsp semi-sweet chocolate chips (or 1/4 Cup)
1 Cup granulated sugar
5 Tbsp cocoa powder (or 1/3 Cup)
9 inch pie pan
2 tsp vanilla
6 Tbsp unsalted butter, melted and cooled
5 Tbsp all-purpose flour (or 1/3 Cup)

Directions

  • Preheat oven to 350°F
  • Spray a 9″ pie pan with cooking spray
  • Beat eggs well
  • In a separate bowl, whisk together salt, cocoa powder, and flour
  • Add chocolate chips to dry ingredients and stir until chips are coated
  • Add vanilla, sugar, and melted butter to eggs and beat until well combined
  • Add dry ingredients to wet ingredients and mix until just combined
  • Spread smoothly in prepared pan
  • Bake at 350°F for 30 – 40 minutes

This fudge brownie pie will be dense, fudgy, and should still be slightly gooey in the center when it is done.  If you prefer it to be less gooey, just bake it longer until a toothpick inserted in the center comes out clean.  It is best served warm with ice cream or whipped cream.  Store the leftovers at room temperature.

I ordered the ingredients list especially for Pi Day, take another look and see if you can spot why!  Happy Pi Day!

God bless!

Triple Berry Cake

Ingredients

1/2 C unsalted butter, melted
1 C sugar
1 tsp vanilla extract
2 tsp orange extract
3 large eggs
1 C flour
1/4 tsp salt
1/2 tsp baking powder
1 heaping cup fresh mixed berries (I chose blueberries, blackberries, and raspberries)

Directions

  • Preheat oven to 350°F
  • Spray a 9″ square pan with cooking spray
  • Combine melted butter and sugar and mix well
  • Add extracts and eggs and beat until well combined
  • Sift together flour, baking powder, and salt and add to wet ingredients
  • Mix until just combined
  • Gently fold in mixed berries
  • Spread smoothly in prepared pan
  • Bake at 350°F for 35 – 40 minutes, or until toothpick or knife inserted in the center comes out clean
  • Let cool

This cake is best served warm and I prefer it with a scoop of vanilla ice cream.  But it’s good cold too.  Keep any leftover cake in the refrigerator.

Enjoy!

Beer Bread

Ingredients

3/4 C whole wheat flour
2 – 4 C unbleached bread flour
1/2 Tbsp salt
2 tsp active dry yeast
1 Tbsp brown sugar
1 Tbsp granulated sugar
1 Tbsp melted butter
12 oz oatmeal stout

Directions

  • Whisk together 2 cups bread flour, wheat flour, salt, yeast, and sugars
  • Add butter, and stout and stir to combine
  • Knead with a dough hook in stand mixer or by hand until dough is smooth, elastic, and tacky but not overly sticky (add more of the bread flour 1/2 cup at a time, as necessary, to achieve the right consistency)
  • Shape dough into a ball and place in a large, lightly oiled bowl
  • Flip dough once and cover with plastic wrap
  • Let rise about 1 – 2 hours, until at least doubled in size
  • Preheat oven to 450°F
  • Line a baking sheet with parchment paper
  • Carefully slide dough ball out of bowl and onto the prepared baking pan, handling the dough as little as possible
  • Bake for 10 minutes at 450°F
  • Reduce oven temperature to 375°F
  • Bake an additional 25 minutes at 375°F
  • Let cool on wire rack

Makes one round loaf

Notes:

*If you need to proof your yeast before use, combine the active dry yeast with one teaspoon of granulated sugar and about 1/2 C warm water first.  Wait about 10 minutes to see if yeast mixture becomes bubbly and foamy.  If the yeast proves to be good, add the remaining dry ingredients to the yeast mixture and stir to combine then add the butter and stout and proceed with the recipe.  You will most likely need to add more bread flour to compensate for the extra liquid from the proofing water.

* You can brush the dough with melted butter just before baking, if desired

IMG_20180216_161755-01

This bread has a crunchy crust with a dense, chewy interior.  It’s very hearty, and is great served warm with butter.

Enjoy!

God bless

St. Valentine’s Day Cake (Chocolate Chip Cake)

Ingredients

2 1/2 C. All-purpose flour
3 tsp baking powder
1 tsp salt
1 C. chocolate chips
1/2 C. unsalted butter, melted
1 C. Granulated sugar
1/2 C. brown sugar
3 large eggs
1 tsp vanilla
1 1/4 C. whole milk

Directions

  • Preheat oven to 350°F
  • Spray one 9″ square baking pan and one 9″ round baking pan with cooking spray
  • Sift together flour, baking powder, and salt
  • Add chocolate chips to dry ingredients and stir until chips are coated
  • Heat butter in microwave until just beginning to melt
  • Cream together butter and sugars
  • Add eggs and vanilla to butter/sugar mixture
  • Slowly add milk and dry ingredients to wet ingredients while stirring
  • Stir batter until just combined
  • Spread batter evenly in prepared pans
  • Bake at 350°F for about 35 minutes or until toothpick inserted in center comes out clean
  • Cool in pans about 10 minutes
  • Cool completely on wire rack
  • Cut round cake in half and place on either side of square cake to form a heart shape
  • Trim round cakes as necessary to align with square cake, as seen below
  • Top with frosting or icing as desired

This chocolate chip cake has the texture and taste of a yellow cake, not white. It could be frosted with vanilla or chocolate frosting, or you could just leave it naked and serve it dusted with powdered sugar and berries (that’s how I prefer it). If you’re not making a heart shaped cake, you can use the same recipe to make a two layer round cake, or one 13×9, although cook time may vary slightly. It’s a good, simple cake for any occasion.

God bless