Tag: powdered sugar

HOMEMADE CHOCOLATE DIPPED TWINKIES…OR JUST REGULAR TWINKIES, BUT ALL HOMEMADE!

 


2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 cup whole milk
1/2 teaspoon vanilla extract
yellow food coloring


Preheat oven to 325 and grease a Twinkie pan with Coconut oil spray as I did or Pam.


1. Beat butter and sugar.
2.  Add eggs and vanilla.
3.  Combine dry ingredients.
4.  Add dry ingredients in 3 parts alternating with milk. Begin and end with dry ingred. 
5.  Add a drop of yellow food coloring to look Twinkie like!
6.  Pour 1 scant ice cream scoop full into each Twinkie mold.
7. Bake about 15 mins.
Cool completely.
Poke 3 holes in bottom using a wide pastry tip.  Use a skinnier tip to pipe in the whipped cream.  Recipe below.


  • CREAM RECIPE:
  • 2 tablespoons cold water
  • 1 1/4 teaspoons unflavored gelatin
  • 1 1/2 cups chilled heavy cream
  • 3/4 cup powdered sugar







  1. Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
  2. In
    a small skillet, add about 1/2-inch of water, and heat over medium-high
    heat. Place the small bowl with the gelatin directly inside the
    skillet. Stir the gelatin until it is melted, about 2 minutes. Remove
    the bowl from the skillet.
  3. In
    the mixer, use whisk attachment and beat the
    heavy cream & powdered sugar.  Beat on high to soft peaks.  Add in the melted gelatin
    mixture and continue to beat until stiff peaks have formed. 

Once filled you can dip in chocolate if desired.  Chill firm before dipping.  Melt chocoate of choice in an 8×8 pyrex and lay twinkie in pan.  Spoon melted chocolate over it and set on wax paper in fridge to firm up. 
*** NOTE:  I BOUGHT MY TWINKIE PAN AT SUR LA TABLE

POLKA DOTTED TRIPLE LAYER OREO CHEESECAKE

 

For the Cake:

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cups cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup hot coffee
  • 1/2 cup canola oil
  • 2 large eggs
  • 2 teaspoon pure vanilla extract


    1. Adjust
      oven rack to the middle position. Preheat oven to 350 degrees F. Butter
      and line 2, 8-inch baking pans with parchment paper. Set aside.
    2. In
      the bowl of a stand mixer fitted with the paddle attachment, add the dry ingredients & mix.
    3. Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined 1-2 mins.
    4. Divide
      batter among cake pans and bake until a toothpick inserted comes out
      almost clean, about 35 to 40 minutes. Let cake cool in pans about 10
      minutes then remove from pans and cool on a cooling rack until
      completely cooled. I froze mine at this point, overnight.
    For the Cheesecake Layer:

Two 8-oz packages cream cheese, room temperature
3/4 cup sugar
2 tsp. vanilla extract
1/4 tsp. salt
2 eggs
3/4 cup sour cream
7 coarsely crushed chocolate sandwich cookies
  
Cheesecake:
Preheat oven to 325°.  Beat cream cheese on
medium.  Add sugar until fluffy.   Add vanilla & salt. Add eggs,
one at a time.  Add sour cream.  Fold in crushed Oreos. 
Line bottom of an 8 inch springform
pan with parchment paper and pour batter in.  Smooth the top and bake until center is set,  about 45-50 minutes.  Let cool 20 minutes and run a knife
around the edge.  Cool completely.  Remove outside sprinform ring and refrigerate overnight-covered. 


Frosting:
6 oz. white chocolate chips
1 cup room temp. butter
2 tsp. vanilla extract
6 cups powdered sugar
1/3 cup heavy cream, plus more to thin it out as needed
Melt white chocolate in the microwave at 60% power until smooth.  Let cool slightly.  In a mixer, cream butter.  Add the cooled chocolate to the mixer with the vanilla.  Add the powdered sugar, alternating with the cream until it reaches a good spreading consistency. 



To assemble, crush 8 additional Oreos and have mini Oreos ready for decoration.
Place one chocolate cake on your cake platter.  Spread on a thin layer of frosting and some crushed Oreos.  Top with the cheesecake.  Thinly frost and add the rest of the crushed Oreos.  Add the final chocolate cake layer.  Thinly coat the cake with frosting and chill 30 mins as a crumb coat. Frost the cake with the remaining frosting and decorate with mini oreos.


Adapted from Rebekah’s Family Food & Fun

Texas Turtle Sheet Cake


Today I’m thrilled to bring you a recipe from a friend who is also an amazing mom and blogger, Amanda Coers! After you’re done reading this wonderful post and making this cake (because I know you’ll have to make this one soon!) be sure and visit her blog over at TheCoersFamily.com and tell her Christy sent ya!

P.S. So excited that my new book Come Home To Supper will be in stores TOMORROW! Looking forward to seeing some of you tomorrow night in Huntsville, AL!

Gratefully, Christy

Hi y’all! I’m so happy to be here with you on Southern Plate, sharing this fun twist on the classic Texas Sheet Cake. If you spend any length of time in Texas, eventually someone is going to give you a slice of Texas Sheet Cake – it’s just inevitable. This big ol’ cake is a symbol of Texan hospitality. I like to jazz mine up with chocolate chips and caramel sauce.

Has that picture got you hungry yet? Lets just dive right in then!

Preheat oven to 350.

Grease and flour a large 13×9-inch baking pan. 

In a large bowl, combine self-rising flour and granulated sugar – set aside.

In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of coffee.

Bring mixture to a boil, stirring constantly. I tell you nothing smells quite as bad as scorched cocoa and butter. It’ll curl the hairs in your nose. Stirring constantly will keep the heat evenly distributed. Once this mixture has reached a boil, remove from heat.

Pour chocolate mixture into the flour/sugar combination.

Combine mixtures using a hand-held mixer on medium speed until thoroughly blended. Try not to lick the beaters – or at least don’t let anyone catch you.

Add eggs and 1/2 cup of buttermilk. Beat for another minute or so, until well mixed. Pour batter into the prepared pan.

Bake for 25-30 minutes. A toothpick or fork inserted into the middle of the cake should come out cleanly.

Now let’s make some frosting!

In a medium saucepan (I just use the same one from earlier, saves on doing more dishes later) combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 4 tablespoons buttermilk. Bring to a boil using medium heat, stirring constantly.

Don’t worry, this is all in a printer friendly recipe at the bottom of this post.

Remove from heat and use a wire whisk to blend in 2 cups powdered sugar. It’s best to add 1 cup first, whisk until smooth, then add 1/2 cup at a time until frosting is as thick or thin as you’d like. You can add more powdered sugar (1/4 cup at a time) or more buttermilk (1 tablespoon at a time), if needed, until it’s just how you want. Some folks like thick frosting, some like more of a glaze. There’s no wrong kind of frosting – as long as you can still spread it on your cake.

Spread (or pour) the warm frosting over cake.

Next sprinkle chocolate chips and pecan pieces. It’s best to do this while the frosting is still warm, so the chocolate chips will melt slightly. It’s just heavenly, really.

Just before serving, drizzle caramel sauce over the top.

You can choose to drizzle directly onto the entire cake before slicing, or drizzle over each piece before serving – remember, this is your cake so y’all do what you like.

 I prefer a little of both: drizzle first, and drizzle some more later.

Ingredients

    Cake

  • 2 cups self-rising flour
  • 2 cups granulated sugar
  • 1 cup butter
  • 1 cup strong black coffee (water can be substituted)
  • 1/3 cup unsweetened cocoa powder
  • 2 eggs
  • 1/2 cup buttermilk

    • Chocolate Frosting:

  • 1/4 cup butter
  • 3 tablespoons unsweetened cocoa
  • 4 tablespoons buttermilk, an additional tablespoon or two may be needed
  • 2 to 2 1/2 cups powdered sugar

    • Toppings:

  • 1/2 cup chopped pecans
  • 1 cup semi-sweet chocolate chips
  • caramel sauce, to drizzle – about 1/2 cup

Instructions

  1. Preheat oven to 350.
  2. Grease and flour a large 13×9-inch baking pan.
  3. In a large bowl, combine self-rising flour and granulated sugar – set aside.
  4. In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of coffee.Bring mixture to a boil, stirring constantly. Once this mixture has reached a boil, remove from heat.
  5. Pour chocolate mixture into the flour/sugar combination.
  6. Combine mixtures using a hand-held mixer on medium speed until thoroughly blended.
  7. Add eggs and 1/2 cup of buttermilk. Beat for another minute or so, until well mixed. Pour batter into the prepared pan.
  8. Bake for 25-30 minutes. A toothpick or fork inserted into the middle of the cake should come out cleanly.

    9. For Frosting

  9. In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 4 tablespoons buttermilk. Bring to a boil using medium heat, stirring constantly.
  10. Remove from heat and use a wire whisk to blend in 2 cups powdered sugar. It’s best to add 1 cup first, whisk until smooth, then add 1/2 cup at a time until frosting is as thick or thin as you’d like. You can add more powdered sugar (1/4 cup at a time) or more buttermilk (1 tablespoon at a time), if needed, until it’s just how you want. Some folks like thick frosting, some like more of a glaze.
  11. Spread (or pour) the warm frosting over cake.
  12. Next sprinkle chocolate chips and pecan pieces. It’s best to do this while the frosting is still warm, so the chocolate chips will melt slightly.
  13. Just before serving, drizzle caramel sauce over the top.

    14. Enjoy!

2.2

http://www.southernplate.com/2013/10/texas-turtle-sheet-cake.html

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