Wednesday, February 19, 2014

Mexican Wedding Cakes

This is a recipe I have been making for a long time, I've made these cookies countless times, they are quick and easy!

Ingredients:

  • 1/2 cup pecans (or walnuts, almonds, ect..)
  • 1/2 cup (1 stick) butter, at room temperature
  • 1/8 teaspoon salt
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup flour, sifted
Directions:
Gather ingredients.



Preheat oven to 350



Toast pecans (walnuts, almonds) on a cookie sheet in the oven for 2 to 3 minutes. After they are toasted, place them on a cutting board and chop until very fine. Let them cool. The  nuts should be chopped very finely, almost like flour.

In the mixer, beat butter until fluffy and well blended. Add salt, powdered sugar and vanilla. Then add the cooled nuts.

Gradually sift the flour over the mixture as you mix. Mix until well blended. Refrigerate until firm, if time allows. This takes about 10 minutes or so. Firm the dough into 1-inch balls.



Bake for 10 to 15 minutes. Mine took about 12 minutes. Roll hot cookies in powdered sugar.



My Experience:
These cookies are super easy, and very yummy. I have been experimenting with them, adding cinnamon or a different kind of nut. You can add all kinds of ingredients, like dried cranberries, coconut shreds, fruit zests, anything. This recipe make very many cookies, 15 at tops. I recommend doubling the recipe if you want to bring these to a party!

Enjoy!xx 

Red Velvet Cake

This recipe is from a book called "bon appetit" I have never made this type of cake before.
Ingredients:
Cake:

  • 2 1/4 cups sifted cake flour (sifted then measured)
  • 2 tablespoons natural unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon red food colouring
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sugar
  • 1/2 cup (1 stick) butter, room temperature
  • 2 large eggs
Frosting:
  • 2 8-ounce packages cream cheese, room temperature
  • 1/2 cup (1 stick) butter, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/2 cups powdered sugar
  • various toppings
Directions
Gather ingredients.



Cake:
Preheat oven to 350F.



Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. I didn't have the correct size cake pans so I had to make it a larger, one layer cake. If you had  to do what I did you could have cut the cake into layers.
Sift flour, cocoa, baking powder, baking soda and salt into a medium bowl. Whisk (in a different, smaller bowl), buttermilk, food colouring, vinegar and vanilla to blend. Using an electric mixer, beat sugar and butter until well blended. Beat in eggs one at a time. Beat in dry ingredients alternatively with the buttermilk mixture. Divide between prepared pans.



Bake cakes until tester inserted into the middle comes out clean, about 27 minutes. Cool pans on racks for 10 minutes. Cut around pan sides to loosen cakes. Turn cakes onto racks; cool completely.

Frosting:
Using electric mixer, beat cream cheese and butter in a large bowl until smooth. Beat in Vanilla. Add sugar and blend until smooth. This is much easier if the cream cheese and butter are softened. 

Frost cake, and decorate however you want.






My Experience:
This was my first time making red velvet cake, it was pretty easy. I had no idea there was vinegar in it though. Everyone seemed to like it. It wasn't my favourite thing to make though. I definitely have room to improve with this recipe.

Enjoy!xx

Wednesday, February 5, 2014

Chocolate No Bake Oatmeal Cookies

This recipe is not out of my usual cookbook.
Ingredients:

  • 2 cups sugar
  • 1/2 cup evaporated milk
  • 2 tablespoons cocoa
  • 1 stick butter
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cup quick-cooking oatmeal
Directions:
Gather ingredients.



Combine sugar, milk, cocoa, and butter in a saucepan.

Cook over medium heat for two minutes, stirring constantly to prevent sticking.

Remove from heat.

Add vanilla, mix well.

Add oatmeal and blend thoroughly. (DO NOT USE INSTANT OATMEAL)

Let cool, do not bake, cookies are ready to enjoy.


My Experience:
These cookies are very easy to make, and require little skill. My mom used to make these cookies when she was little, and made them for me when I was little. They are definitely one of my favourites!

Enjoy!xx