Old-Fashioned Yellow Cake for Two



For those of you who have been following this blog awhile know that my husband does not like sweets.  I do!  I was craving yellow cake with simple chocolate icing but I didn’t want a large batch of cupcakes or cake.  I came across this cookbook a few years ago “Small-Batch Baking”.  Perfect!  Cake just for me!

Unsalted butter, at room temperature

1/2 cup all-purpose flour, sifted

3 Tbs.  buttermilk

1/8 tsp. baking soda

Yolk of 1 large egg

1/2 tsp. pure vanilla extract

3 Tbs. unsalted butter, melted and cooled

1/3 cup sugar

1/4 tsp. salt

Pans Required:

Two 14-or 14.5 ounce cans or small pan (I used a small wilton heart shape pan)

1 baking sheet

• 
  
  Place a rack in the center of the oven and preheat the oven to 350 degrees F.
• 
  
  Grease the insides of the cans and lightly dust them with flour, tapping out the excess.  Place the cans on a baking sheet for easier handling, and set aside.
• 
  
  place the buttermilk and baking soda in a small bowl, and whisk until the baking soda is dissolved.  Add the egg yolk, vanilla, and melted butter, and whisk to combine.
• 
  
  Place the flour, sugar, and salt in a medium-size mixing bowl and whisk to blend well.  Add the buttermilk mixture and whisk just until blended and smooth.
• 
  
  Spoon the batter into the prepared pan(s) .  Bake the cakes until a toothpick inserted into the center of one comes out clean, about 25 minutes. 
• 
  
  Remove the baking sheet from the oven and transfer the cans to a wire rack to cool for 15 minutes.  Then run a thin, sharp knife around the edge of each can, and invert them to release the cakes.  Place the cakes upright on the rack and let them cool completely.  (The unfrosted cakes can be stored in an airtight container in the refrigerator for up to 2 days; or they can be frozen, well wrapped, for up to 1 month.  Let them return to room temperature before frosting.)
• 
  
  Frost!!!

I used Betty Crockers Whipped Chocolate frosting.  I normally am not a big fan of frosting but this I could of ate the whole can!!

Cherry Cobbler

I usually like to eat my fruits fresh and not baked in anything....BUT...Wal-Mart had a sale on these delicious beauties a $1.00 a pound.  Yes, I went overboard and had plenty of left over cherries and I could not see them going bad.  So I made cherry cobbler courtesy of Emeril Lagasse.  It was a very simple recipe except I did NOT have a cherry pitter (hint hint family that would be a great stocking stuffer) .  It took me longer to pit them than to make this cobbler and not to mention it stained my fingers and nails for a week!!  It was worth it....served with vanilla bean ice cream....hmmmm....I love the combination of warm and cold.

--Serves:

6 Servings.
Ingredients
Filling:
•6 cups tart red cherries, pitted
•1 1/4 cups sugar
•1/4 cup water
•4 teaspoons cornstarch

Topping:
•1 cup flour
•1/4 cup sugar
•2 tablespoons brown sugar
•1 teaspoon baking powder
•1/2 teaspoon cinnamon
•3 tablespoons butter
•1 egg, beaten
•3 tablespoons milk

Directions
Preheat oven to 400 degrees F. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. Mix together egg and milk. Add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonfuls onto filling. Bake for 25 minutes until browned and bubbly.

Chocolate Malted Cookies

Sometimes I like receiving junk mail.  Let me explain I preview a lot of cookbooks and they send me all sorts of offers...some are tempting others I send back.  I found this recipe on one of those flyer's you know which one I am talking about....the one that is a little blurred with size 2 font?  Well, I am a master optician....

Anyways, you have to make these !!  Right now!  I made the dough one evening and put the dough in the refrigerator and made them several days later.  Oh my goodness, they were just delicious....they hit the spot. 

The recipe calls for semisweet chocolate and milk chocolate but I thought the dough would be sweet enough so I went BOLD and used bittersweet chocolate.  HEAVEN....I'm Amazing....uhmmm...I mean the cookies were just AMAZING!!  ;)

Ingredients:
1 cup butter-flavor shortening
1-1/4 cups packed brown sugar
1/2 cup malted milk powder ( I used ovaltine)
2 TBS  chocolate syrup
1 TBS vanilla extract
1 egg
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1-1/2 cups semisweet chocolate chunks
1 cup milk chocolate chips 
( I omitted both kinds of chocolate chips and used Ghiradelli 60% cacao bittersweet chocolate)

* In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes.  Add egg.
*Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition.  Stir in chocolate chunks and chips.
*Shape into 2-in balls; place 3 in apart on ungreased baking sheets.  Bake at 375 degrees for 12-14 minutes or until golden (mine only took 10 minutes).  Cool for 2 minutes before removing to a wire rack.

Prep/total time: 30 min  Yield:  about 1-1/2 dozen.

**recipe adapted by Taste of Home Grand Prize Winners mail flyer recipe submitted by Teri Rasey of Cadillac, Michigan.

Apricot Squares

My father loves apricots. When I came across this recipe it made me think of him so of course I baked a batch and brought him a plate full. Did I mention I am his favorite? ;)
This recipe can be easily adapted you could use any flavor of preserves. If your like me you have a few jars in the refrigerator what a great way to use them and make room for more condiments!
Ingredients:
1 cup butter, softened
1 cup sugar
1 egg
1 tsp lemon extract
3 cups all-purpose flour
4 tsp grated orange peel
1tsp baking powder
1/4 tsp salt
Filling:
1 jar (18oz) apricot preserves
2 tsp lemon juice
1 tsp grated lemon peel

• In a large bowl, cream butter and sugar until light and fluffy.
• Beat in egg and extract.
• Combine flour, orange peel, baking powder and salt; gradually add to creamed mixture and mix well.
• Set aside one-third of mixture for the topping.
• Press remaining dough into a greased 13-in. x 9-in. baking pan.
• Combine preserves, lemon juice and peel; spread evenly over crust.
• Crumble reserved dough over filling. Bake at 350 degrees for 40 minutes or until golden brown. Cool on a wire rack. Cut into squares.
• Yields: 2 dozen

adapted from Taste of Home Bake Sale 2009 pg.8

Not Yo Mama's Banana Pudding

Oh my goodness!!! This is the BEST banana pudding recipe ever courtesy of Paula Deen. She uses Pepperidge farm chessman cookies instead of vanilla wafers. Trust me you have to make this for your next potluck! You will thank me later.


Ingredients
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Directions
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Easy Oatmeal-Chocolate Chip Cookies

After a busy week I was craving a little comfort. I could not make up my mind if I wanted a warm gooey chocolate chip cookie or an oatmeal cookie...How about both!! Did I mention it was a busy week? The last thing I wanted to do was cream eggs, butter, and sugar. I came across this SIMPLE and quick recipe from Christmas Southern Living 2002 cookbook. I was unsure of it at first but what the hey....can I just say they were awesome!

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 cups uncooked quick-cooking oats

1 cup sugar

1 cup firmly packed light brown sugar

1 cup chopped pecans

1 cup (6oz) semisweet chocolate morsels

1 cup vegetable oil

2 large eggs, beaten

1 tsp vanilla extract

• Stir together first 9 ingredients in a large bowl. Add oil, eggs, and vanilla; stir well.
• Shape mixture into 1"balls. (Dough will be crumbly & greasy) Place balls on ungreased baking sheets. Bake at 350 degree F. for 10 minutes or until golden. Let cool on baking sheets 1 minute. Remove to wire racks to cool. Yield 6 dozen.