Texas Sheet Cake

I got this recipe from the College Station cookbook my mom gave me a few years back. That is my go to cookbook. For one it has most of my favorite recipes of my mom's and second i know everyone in it which is nice. A very trusted source! This sheet cake is from Meg Anderson.

Recipe

2 c flour

2 c sugar

1 tsp baking soda

2 beaten eggs

1/2 c sour milk

1 tsp vanilla

1/2 c oil

1 stick butter

3 Tbs water

Icing

1 stick butter

4 Tbs cocoa

1/2 cups sour milk

3-4 cups powdered sugar

1 tsp vanilla

Combine flour, sugar and soda in a bowl. Boil butter, oil, cocoa & water, then pour over the dry mixture. Add renaming ingredients and then pour into a greased cookie sheet and bake at 375 degrees for 15-20 minutes.

Boil the butter, cocoa and *sour milk. Add to shifted powder sugar and vanilla, stirring well. Add chopped nuts if desired.

You can use either vinegar or lemon juice to make your milk go sour.

Thanks Meg this was very yummy and super easy to make!

PS If you dont want your icing to look like mine let the cake cool before you frost. Although it was tasty because it melted into the cake. YUM YUM

Pig Lick'n Cake

This is a good quick cake to make and it is yummy too!

RECIPE:

1 pkg yellow cake mix w/pudding in the mix
1 can mandarin orangesn w/juice
1/2 c sour cream

Mix cake according to directions of box, adding oranges, (use juice from oranges + water to make 1 cup liquid). Bake and cool. Frost cake, then refrigerate, garnish with mandarin oranges and sprigs of mint.

FROSTING:

1 sm package vanilla instant pudding
2 6oz can crushed pineapple w/juice
1 8oz carton cool whip

Mix pineapple juice and pudding together. Fold in cool whip.

Pumpkin Cheesecake

I am so glad it is finally fall and I can start making fall food, one of my favorite types of food! What better way to kick it off then with Pumpkin Cheesecake.



Ingredients:

1 1/4 cups gingersnap crumbs (25 -30 cookies)
3 tablespoons butter, melted
3 (8 oz) packages cream cheese, softened
1 1/4 cups sugar, divided
1 tablespoon vanilla
6 large eggs, separated
1 (30 oz) can pumpkin pie mix*
2 large eggs
1 cup whipping cream
1 tablespoon powdered sugar

*I have never been a fan of the canned pumpkin pie mix so I just got the canned pumpkin and added all the spices listed on the back for the pumpkin pie recipe.

Directions:

Combine crumbs and butter; press into bottom and 1 inch up sides of a lightly greased 12-inch spring-form pan. Set aside.

Beat cream cheese at medium speed with an electric mixer until smooth; add 1 cup sugar and vanilla, beating until creamy. Stir in 6 egg yolks. Pour 2 1/2 cups mixture into prepared crust; set aside.

Add pumpkin pie mix and 2 eggs to remaining cream cheese mixture, stirring well; set aside.

Beat egg whites at high speed until foamy. Add remaining 1/4 cup sugar. 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Fold into pumpkin mixture pour over cream cheese mixture in crust.

Bake at 300 degrees for 1 1/2 hours. Turn oven off, and run a knife around edge of cheesecake to loosen. Let stand in oven with door partially open for 1 1/2 hours. Remove sides of pan; cover and chill.

Beat whipping cream and powdered sugar at high speed until soft peaks form; spread on on top of cheesecake. I added some ginger snap crumbs to the top as a garnish.



This turned out great! It does take a bit of time but it is totally worth it. It taste a lot like pumpkin pie and I cannot decide which one I like better? I might have to make both for thanksgiving now?

Wish List

Cuisinart ® Mini-Prep Plus Food Processor

A food processor would make my life a LOT easier. Specially with cheesecake.

Kuhn Rikon Frosting Decorating Pen

This is so cool! Its battery operated frosting set. Can you say AWESOME!

Baker’s Edge Brownie Pan

Make every piece of brownie with the chewy edgy and gooey center. Also great for lasagna.

Straight Plastic Handle Icing Spatulas

I think about this knife every time I frost a cake. I should just make time and go get it.

Dos Amigos Cupcakes

This week I decided to try a cupCAKE instead of cake. My favorite Blue Bell ice cream was called Dos Amigos, chocolate and vanilla. So I used that as my inspiration.


Ingredients:

You have to make two different batters for this recipe.

Chocolate batter:

1 Chocolate cake mix (i used one with the pudding in it to make it moist)
1/2 C water
1/2 C oil
1 C sour cream
4 eggs
1 t vanilla

White batter:

1 White cake mix (with pudding)
1/2 C water
1/2 C oil
1 C sour cream
4 eggs
1 t vanilla

Directions:

Preheat oven to 325 degrees. Combine ingredients in two seperate mixing bowls. Spray inside of cupcake holders with nonstick spray. Using either two spoons and scooping vanilla and chocolate into cupcake holders or rolled up parchment paper filling with chocolate and then another filled with vanilla squeeze into cupcake holders. Bake for 18 min.



These were so good I ate most of them without icing, not to mention my icing was no good! I tried to make a butter cream frosting but it turned out to be sugar glue. Any suggestions?

Birthday Booty!

Bruce got me this AMAZING sewing matching! I am so excited about it. I am already making a cake apron :)










This is a super cute recipe book journal from anthro! I totally love it and cannot wait to fill it with my favorite cake recipes.



















Ok so I bought these for myself, does that count? Well this is the rose water, and I had to get the Orange Blossom as well.




















Yeah Cake Plates!

I had such a great birthday, thanks everyone for making it Number 1.

Week 6: White Almond Cake and... Rose Water?

Yep that's right I said Rose Water! I was searching for good recipes for my birthday cake and found a cake that called for Rose Water. I was immediately intrigued and wanted to try it out. It was... interesting! I feel like it is something I need to keep working on to perfect. The white almond cake was super yummy though! I loved it except I over cooked it so it wasn't as moist as I usually like.

Ingredients

* 1 boxes white cake mix
* 1 cups all-purpose flour
* 1 cups granulated sugar
* 1 teaspoons salt
* 1 1/3 cups water
* 1/4 cup vegetable oil
* 1 teaspoons real vanilla
* 1 teaspoons almond extract
* 1 cups sour cream
* 4 large egg whites

Directions:

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
Add the remaining ingredients and beat on medium speed for 2 minutes.
Pour into greased and floured cake pans, filling each pan a little over half full.
Lightly tap cake pans on counter to bring air bubbles to top.
Bake in preheated 325° F oven until cake tests done.



PS LOVE THE NEW CAKE PLATE!! Thanks Tiffy!