Sour Cream Chocolate Cake

This cake is very rich and delicious! I frost with either butter cream or chocolate cream cheese frosting (which makes it even more decadent!)

1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2 1/2 cups sugar
4 eggs
2 t vanilla extract
3 cups cake flour
2 t baking soda
1/2 t baking powder
1/2 t salt
1 cup sour cream

Dissolve cocoa in water; let stand until cool. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream (start and end with the dry ingredients) Beat until incorporated after each addition. Add cocoa mixture; beat well.

Pour into 3 greased and floured 9-in round cake pans. Bake 350 for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans and allow to cool completely before frosting.

**For my nieces birthday cake, I stirred in 1 pkg of Ghiradelli semi-sweet chocolate chips before pouring it into the pans for baking. I then frosted it with chocolate cream cheese frosting and garnished it with more chocolate chips.

Cranberry Crumb Bars

inspired by these.

For the crust:
3/4 cup butter, slightly softened
1/2 cup powdered sugar
1 1/2 cups flour

Mix flour and powdered sugar.  Cut in butter, dough will form small crumbs.  Press into a buttered or parchment lined 9x13" pan.  Bake at 350 for 15 minutes.  Reduce oven temp to 325.

For the filling:
8 oz cream cheese, softened
1/4 cup sugar
3 T flour
1 egg
1 tsp vanilla
1/2 tsp salt
1 can whole berry cranberry sauce* (or 2 cups homemade cranberry sauce; I used leftover from Thanksgiving dinner)
2 T corn starch
1 T brown sugar

Beat cream cheese until fluffy, about 3 minutes.  Add sugar, flour, egg, vanilla and salt and beat well.  Pour over crust.  Stir together cranberry sauce, corn starch and brown sugar.  Pour over cream cheese filling.

For topping:
1/3 cup butter, melted
5 T brown sugar
1/2 cup flour
3/4 cup chopped pecans, optional

Combine all ingredients and sprinkle over cranberries.  Bake at 325 for 30 to 40 minutes.  Edges will just begin to turn light brown and center will be almost set.  Cool completely, about 2 hours, cut into bars and enjoy.

*You could also use a variety of different fruits here.  I think any flavor of jam would be delish. (I'd cut down the amount used and eliminate the sugar due to the sweetness) Or fresh berries (just smash them a bit and you might need to add more sugar depending on how sweet they are). I think you could even use frozen (I'd thaw first and drain most of the liquid) or canned fruit (drained).  The possibilities are endless and you can definitely appeal to the tastes of your family, friends or guests.  Let me know what fun flavor combinations you use.

Pumpkin Cupcakes with Cream Cheese Frosting

These are super yummy. I never would have thought of doing pumpkin cupcakes. These aren't as pumpkin-y as pumpkin pie or pumpkin bars, so even non-pumpkin-lovers (like my sister-in-law) will love them!

1 yellow cake mix
3 eggs
1/3 cup oil
1/2 tsp pumpkin pie spice
1 15-oz can pumpkin puree
2 8-ounce pkgs. cream cheese, room temperature
2 cups powdered sugar
1/2 tsp vanilla
24 pieces candy corn

Heat oven to 350*. Line two 12-cup muffin tins with paper liners. Combine cake mix, eggs, oil, pumpkin pie spice and puree. Mix well. Divide the batter among prepared muffin tins and bake for 18-22 minutes. Allow to cool. Using an electric mixer, beat powdered sugar, cream cheese and vanilla until creamy, about 3-5 minutes. Spread or pipe frosting onto cupcakes and top each with one piece candy corn. Yields 24 cupcakes. {My batch only made about 20 cupcakes.}

Recipe (with slight changes) and picture from Real Simple.

Dark Chocolate Cupcakes

Trust me on this one. So chocolatey, and soooo good.

16 tablespoons (2 sticks) unsalted butter
4 ounces bittersweet chocolate, chopped
1 cup (3 ounces) Dutch-processed cocoa powder*
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs, room temperature
2 teaspoons vanilla extract
1 ½ cups sugar
1 cup sour cream

Preheat oven to 350*F and line muffin tin with baking cups.

Melt butter, chocolate, and cocoa together in a bowl in the microwave, stirring often, and allow to cool slightly. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In another large bowl, whisk eggs and vanilla together by hand until uniform. Slowly whisk in the sugar until combined, and then slowly whisk in cooled chocolate mixture until combined. Sift about 1/3 of the flour mixture over the batter and whisk in. Whisk in sour cream, then sift remaining flour mixture over batter and whisk until completely incorporated. Stir to make sure batter is fully combined.

Place a level ¼ cup of batter into each muffin tin (I actually use a measuring cup for this and level it off; if you don’t, the cupcakes will run over and the edges will bake together.)

Bake at 350* for 15-20 minutes, until a toothpick comes out with just a few crumbs attached. Rotate tins halfway through to ensure even baking. Cool in tins for 10 minutes, then remove to a wire rack to cool completely before frosting.

Yield: 24 cupcakes

NOTE: You can also bake this in a 13”x9” baking pan for 30-35 minutes.

*Heaven knows why, but I have a devil of a time finding Dutch-processed cocoa around here. I substituted Hershey’s Special Dark with good results.

Blueberry {and Strawberry} Shortcakes with Lemon and Thyme Biscuits

This is from my bon appetit magazine and are super amazing. Puts a whole new spin on the normal shortcakes. I made them for Mother's Day {yes, I love cooking that much} and none of us were saying a word other then, Mmmmmm...., because they were so good. I added some strawberries too, because I can't do a shortcake without them.

berries
4 cups fresh blueberries (21 to 22 ounces), rinsed, drained well
2/3 cup powdered sugar
2 tablespoons water

biscuits
3/4 cup chilled buttermilk
1 tablespoon finely grated lemon peel
1 teaspoon chopped fresh thyme
2 1/4 cups all purpose flour
1/2 cup (packed) golden brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/3-inch cubes
1 tablespoon raw sugar

Vanilla ice cream or lightly sweetened whipped cream

Berries: Combine all ingredients in large saucepan. Stir over medium heat until berries are slightly softened and syrup coats spoon, about 10 minutes. Transfer to medium glass bowl. DO AHEAD Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

Biscuits: Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with silicone baking mat, smooth side up, or parchment paper. Mix buttermilk, lemon peel, and thyme in small bowl. Whisk next 5 ingredients in large bowl to blend, breaking up any large clumps of brown sugar with fingertips. Add butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir with fork just until blended (dough will be sticky). Transfer dough to lightly floured work surface. Knead gently just until dough comes together, 4 to 5 turns (do not overwork dough or shortcakes will be tough). Pat dough out to 3/4-inch-thick round. Using 3-inch-diameter cookie cutter dipped in flour, cut out dough rounds. Gently gather dough scraps and pat out to 3/4-inch thickness. Cut out additional rounds, for 6 rounds total. Transfer dough rounds to prepared baking sheet, spacing apart. Sprinkle dough rounds with raw sugar.

Bake biscuits until golden and tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool slightly. Using serrated knife, carefully cut biscuits horizontally in half. Place bottom half of each biscuit on each of 6 plates. Spoon blueberries and syrup over, dividing equally. Cover with biscuit tops. Place scoop of ice cream or dollop of whipped cream alongside each and serve.

strawberry cheesecake bowl

I made this for Amy's celebratory dessert on Saturday night. It was fantastic and so pretty!

3 cups sliced fresh strawberries

3 T. sugar

2 pkg. Neufchatel Cream Cheese, softened

1-1/2 cups cold milk

1 pkg {3.4 oz} vanilla instant pudding

2 cups thawed Cool Whip Lite, divided

2 cups frozen pound cake, cut into 1-inch cubes

1 square Baker's Semi-Sweet Chocolate {I just used a handful of chocolate chips}

Combine berries and sugar and refrigerate until needed. Beat cream cheese with mixer until creamy. Add milk and vanilla pudding; blend until smooth. Stir in 1 1/2 cups Cool Whip until well blended. Spoon half into 2 1/2 quart bowl or trifle dish. Top with cake cubes, then strawberries, then remaining cream cheese mixture. Refrigerate 4 hours. Top with remaining Cool Whip. Melt chocolate in bowl and drizzle over the top. If you want to get fancy, you can even chocolate-coat a strawberry for the top. Enjoy!

Cinnamon Rolls

I got this recipe from my mother, and we love it. Everyone I know who's ever tried it loves it.


Dough:
4 1/4 cups all-purpose flour (more or less as needed)
1 package (2 1/4 teaspoons) quick-acting active dry yeast
1 1/4 cup milk
1 teaspoon clear vanilla extract*
1/4 cup sugar
1/4 cup unsalted butter
1 teaspoon salt
1 teaspoon cinnamon
2 eggs

Filling:
6 tablespoons unsalted butter, softened
1/2 cup brown sugar
4 teaspoons cinnamon

Glaze:
1 cup sifted powdered sugar
1 teaspoon clear vanilla extract*
4 teaspoons milk (more as needed)

In a large mixing bowl, combine 1 1/2 cups flour and yeast. Heat milk , vanilla, sugar, butter, salt, and cinnamon until just warm and butter is just beginning to melt (approx 110*-115*F), stirring constantly. Add milk mixture to flour and stir. Add eggs and beat on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes.

Stir in as much of the remaining flour as you can (dough will be soft). Knead in enough flour to make a moderately soft dough (approx.3-5 minutes). Shape into a ball and place in a lightly greased bowl, turning once to coat. Cover and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours. Punch dough down. On a lightly floured surface, divide dough in half. Shape each half into a smooth ball and then cover and let rest for 10 minutes.

Roll each half into a 12x8" rectangle. Spread each with 3 tablespoons of the softened butter. Combine brown sugar and cinnamon; sprinkle half over each rectangle. Roll up from the short side. Seal edges; using a sharp, serrated knife, slice each roll into 8 pieces. Arrange slices evenly in a greased 13x9" baking pan. Cover and let rise until nearly doubled, about 30 minutes. Bake at 350*F for 25-30 minutes until browned. Invert at once onto a wire rack and then invert again. Cool slightly.

Whisk together the powdered sugar, vanilla, and milk, adding more milk as necessary to reach desired consistency. Drizzle over rolls.

*The point of the clear vanilla is, obviously, color. If you don't have clear, I'm sure regular vanilla extract would work just as well.

Chocolate Chip Cookie Dough Brownies

OK, so I just had these last night and they were so yummy! I haven't made them, yet -- but I sure enjoyed eating them -- so here's the recipe. (Courtesy of Kellie Munster)

Brownies
1/2 cup butter or marg
2 squares unsweetened chocolate
1 cup sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 cup chopped nuts (I would leave these out)

Melt butter and chocolate. Remove from heat and stir in sugar. Add eggs and vanilla, beat lightly just until combined (don't over beat). Stir in flour and nuts. Spread batter into a greased 9 x 13 pan.

Cookie Dough
(This looks just like the Toll House recipe)

2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 cup butter/marg (I would use 1/2 butter and 1/2 shortening)
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 large eggs
2 cups chocolate chips
1 cup chopped nuts (I would leave these out)

Combine flour, baking soda & salt. Beat butter sugars and vanilla in a large mixing bowl until creamed. Add eggs. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop dough by tablespoons evenly in brownie batter.

Bake brownies 35-40 minutes on 350 or until toothpick comes out almost clean. Cool completely and frost with frosting.

Frosting
4 oz semi sweet chocolate
3 Tbsp butter
3 Tbsp hot water
1 1/2 cups powdered sugar

Melt chocolate and butter. Remove from heat and stir in water and powdered sugar. Mix well and spread over brownies!

Dessert Favs from the Farm

Oh my Goodness! I must say that just about any dessert is my favorite! Here are a few that I make quite a bit . . .

Malaskas
Caramel Apple Crisp
Better than Canadian Sex
With a few additions! I add chopped nuts to the crust and do a layer of vanilla pudding, too!
Texas Sheet Cake

I am really sad to say that I could sit down and eat each of these desserts, in there entirety by myself. I'm gaining weight just thinking about eating them! Thanks for all your contributions -- I love this blog and am at a total loss for what to fix for dinner when my computer is down!

request: favorite desserts

Michelle has spoken. She would like a favorite desserts post! Hop to it!

Murph's Cheesecake

We (the Strattons) got this from our neighbor, Murph, in Texas. This is the best New York style cheesecake I think we've ever had. The crust is the best part!

1 pkg graham crackers, crushed
1 1/3 cups sugar
1/2 cups of chopped nuts, optional
4 T melted butter
Mix together and press on bottom and slightly up the sides of a spring form pan.

2 8oz packages cream cheese
2 8oz cartons whipped cream cheese
2 cups sugar
1 t salt
2 pints sour cream
2 T cornstarch
6 Extra large eggs

Beat cheeses and sugar well then add other ingredients, except eggs. Add eggs one at a time. Pour into crust and bake 1 hour at 375. Turn oven off and leave cake in oven for 1 hour. No peeking except to cover with foil towards end of baking time to keep top from over browning.

Raw Apple Cake

This recipe is from my Grandfather Smith. I don't have the original recipe in his writing, but I'm sure it says to enjoy this with whipped cream and ice cream! Personally, I like it just plain.

1 cup sugar
3/4 cup oil
1 egg
3 large apples, peeled and grated
1 tsp soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1 cup flour
1/2 cup nuts (optional)

Beat egg. Add sugar and oil. Add dry ingredients. Stir in apples and nuts. Pour into a greased 8" square pan. Bake at 350 for 35 to 40 minutes.

Caramel Brownies

This recipe has been around for a while -- and for good reason. It's sooo good. I thought it would definitely have made its way on here by now, but since I can't find it I figured I'd post it. You're welcome.

50 caramels
2/3 cup evaporated milk, divided
1 package German chocolate cake mix
3/4 cup butter, melted
6 oz. semi-sweet chocolate chips

Over low heat, melt caramels with 1/3 cup evaporated milk, stirring frequently. Meanwhile, beat cake mix, butter, and remaining evaporated milk until blended. Pour half of batter into a 9" x 13" pan coated with nonstick cooking spray. Bake at 350*F for 6 minutes. Sprinkle chocolate chips evenly over batter; pour caramel mixture evenly over chips, leaving 1/2" border around edges. Pour remaining batter over caramel mixture and spread to edges, making sure to seal border. (Yes, it can be a pain to spread brownie batter over melted caramels. Just go with it.) Bake 18 minutes more. Cool to room temperature; refrigerate to allow caramel to set before cutting.

Key Lime Cupcakes

I found this recipe in my bon appetit magazine and just about started salivating as I turned the page to this picture... These are AMAZING!!!

That little Atlanta bakery, Buttersweet Bakery, sure does know how to make a cupcake! If I ever go to Georgia, I will for sure be going there. I scanned in the picture from the magazine because I know no picture I took could do them justice - and I was right... but then I of course, found the recipe online with a picture... but to save you from one more click - here it is...

1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk

FROSTING
1 8-ounce package cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract

CUPCAKES

Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.

Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.

FROSTING
Beat all ingredients in medium bowl until smooth. Spread over cupcakes.

From Bon appetite magazine September 2008

Ava and I call them "SHREKCAKES" because of the really cool green color.

Slow Berry Cobbler

This was SO good, and so easy because you just put it all in the crockpot. Great summertime treat because you're not heating up your house with the oven. Filling:
1 (10-ounce) bag frozen strawberries
1 (10-ounce) bag frozen blueberries
1 (10-ounce) bag frozen raspberries
1/3 to 2/3 cup sugar, depending on your level of preferred sweetness
1/2 cup baking mix

Topping:
2 1/4 cups baking mix
1/4 cup sugar, plus 1/4 cup
4 tablespoons butter, melted
1/2 cup milk
2 teaspoons ground cinnamon

Spray the insert of a slow cooker with nonstick cooking spray.

In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.

Serve warm with whipped cream or ice cream.

Paula Deen

A Figgy Treat

Thanks to Meggie (and Susan at her work) for teaching me this recipe.

Figs, stems removed and halved
Gorgonzola (or blue) cheese, sliced
1 fresh lemon
honey

Place figs on a jelly roll pan cover in foil, split side up. Cover opened figs with a small amount of fresh lemon juice. Top each half with a slice of Gorgonzola cheese. Drizzle figs with honey. Place under broiler for 3-5 minutes, until cheese begins to melt. Serve immediately. This would make a great appetizer or dessert.

Watermelon Cookies

Children LOVE these cookies. They taste like a sugar cookie (not like watermelon) and are so cute!

½ cup shortening

½ cup margarine

1 cup sugar

1 egg

1 tsp. salt

1 tsp. vanilla

1 ½ tsp. almond extract

2 ½ cups flour

Color 1/2 dough red, ¼ green and leave ¼ white. Shape red dough into a long tube and freeze. Roll white dough out into a rectangle and shape over red dough (using a little water lightly spread over the white dough will help the two layers stick better). Freeze. Roll out green dough into a rectangle and shape over white and red oblong dough. Refrigerate.Slice and place on cookie sheet. Place 6 tiny chocolate chips on watermelons so they look like seeds.

Bake 350* for 7-10 minutes. While still hot, slice in half.

Sour Cream Coffee Cake

I made this for Mandy's baby shower---yum!

1 ½ c. sugar
¾ c. butter or margarine, softened
3 eggs
1 ½ tsp. vanilla
3 c. flour
1 ½ tsp. baking powder
1 ½ tsp. baking soda
¾ tsp. salt
1 ½ c. sour cream

Heat oven to 350 degrees. Grease bundt cake pan, tube pan, or 2 loaf pans.
Beat sugar, butter, eggs, and vanilla in large mixer bowl on medium, scraping bowl occasionally, 2 min. Beat in flour, baking powder, baking soda, and salt alternately with sour cream on low speed. Prepare filling.

Spread 1/3 of the batter in the pan and sprinkle with 1/3 of the filling (about 6 T.). Repeat 2 times. Bake until toothpick inserted near center comes out clean, about 1 hr. for bundt pan. Cool slightly; remove from pan. Cool 10 min. and drizzle with glaze. Makes 14-16 servings.

Filing –
Mix ½ c. packed brown sugar, 1 ½ tsp. cinnamon, ½ c. chopped nuts (opt.)
Light Brown Glaze –
¼ c. butter or margarine
2-3 T. powdered sugar
1 tsp. vanilla
1-2 T. milk
Melt butter in saucepan over medium heat or in microwave. Stir in p. sugar and vanilla. Stir in milk a little at a time until glaze is smooth and of desired consistency.

Molten Chocolate Cakes

Alycia, my sister, found this recipe somewhere and we usually have it with ice cream. Last Sunday I just had to have a molten cake so we tried it with fresh strawberries and melted white chocolate on top. The strawberries were fabulous with it because it was like eating chocolate covered strawberries. You really couldn't taste the white chocolate but it looked pretty.

4 squares Semi-sweet baking chocolate
½ cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 tbsp flour
Whipped topping or homemade whipping cream (optional)

Preheat oven to 425 Butter 4 (3/4) custard cups or soufflé dishes. Place on baking sheet.

Microwave chocolate and butter in bowl on high for 1 minute or until butter is melted. Stir with a wire whisk until all the chocolate is melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour and divide batter between prepared cups.

Bake 10-14 minutes or until sides are firm but centers are soft. Let stand 1 minute and carefully run knife along the edges and invert onto plate. Top with topping and serve warm.

Yogurt Fruit Salad

24 oz. Strawberry Yogurt
3 bananas, diced
16 oz. frozen sliced strawberries, slightly thawed and undrained
8 oz. crushed pineapple, undrained

This is good fresh, but it is also very yummy if you spoon some into paper lined muffin tins and freeze. Zap in the microwave for about 15 seconds after removing from freezer and serve while still slushy.