Chocolate Chip Cake

Source: https://spaceshipsandlaserbeams.com/chocolate-chip-cake/

Prep Time: 25 minutes
Cook Time: 28 minutes
Total Time:53 minutes

Ingredients 

Cake 

2 ¼ cups all-purpose flour 

2 tablespoons all-purpose flour 

1 ½ teaspoons baking powder 

½ teaspoon baking soda 

½ teaspoon salt 

¾ cup unsalted butter, room temperature 

1 ½ cups granulated sugar 

2 teaspoons vanilla extract 

3 large eggs, room temperature 

1 cup buttermilk, room temperature 

1 cup mini chocolate chips 

Frosting 

1 ½ cups unsalted butter, room temperature 

5 cups powdered sugar, sifted 

1 ½ teaspoons vanilla extract 

½ teaspoon salt 

4 tablespoons heavy cream 

⅓ cup mini chocolate chips 

2 tablespoons mini chocolate chips, to garnish the top of the frosted cake 

Instructions 

Cake 

Bring butter, eggs, and buttermilk to room temperature.

Preheat oven to 350* F. 

Spray 2 9-inch round cake pans with Baker’s non-stick spray and line with parchment paper rounds. Set aside. 

To a medium bowl mix together 2 ¼ cups all-purpose flour, baking powder, baking soda and salt. Set aside. 

To a large mixing bowl beat the butter, on medium-high speed with a handheld mixer, for 1-2 minutes or until light and fluffy. 

To the butter, add the granulated sugar and beat again until fully incorporated. 

Add the eggs, one at a time, and the vanilla extract to the butter mixture and mix on medium speed until all the eggs are fully incorporated. Be sure to fully incorporate each egg before adding the next one. 

To the bowl of wet ingredients add a third of the flour mixture, mix on low until incorporated, followed by half the buttermilk and mix just until incorporated. 

Add another ⅓ of the flour mixture, followed by the remaining buttermilk then lastly the final ⅓ of the flour mixture. Be sure to mix each addition thoroughly before adding the next. You will need to scrape down the sides, and bottom, of the bowl as needed to ensure the batter is evenly mixed. The batter will be thick. 

To a small bowl add the mini chocolate chips and 2 tablespoons all-purpose flour. Toss to coat all the mini chocolate chips in the flour. This will help to ensure that the chips do not sink to the bottom of the batter when the cake layers are baked. 

Stir the flour-coated mini chocolate chips into the batter just until evenly distributed. 

Divide the cake batter evenly between the two prepared pans and smooth to an even layer so that the cake layers bake up evenly.

 Bake for 28-30 minutes or until lightly golden brown and a toothpick inserted into the center of the cake comes out clean.

 

Allow the cake layers to cool in the pans for 10 minutes before carefully turning them out onto a wire rack to cool completely. Be sure to remove the parchment paper to allow the cake layers to cool properly. 

While your cake layers are cooling, you can make the frosting. 

Frosting 

To the bowl of a stand mixer, fitted with the paddle attachment, beat on medium speed the unsalted butter for 1-2 minutes or until light and fluffy. 

Turn the mixer to low speed and add the powdered sugar, 1 cup at a time, and mix until all the powdered sugar has been added. You will need to stop the mixer and scrape down the paddle attachment, and the sides of the bowl, to ensure that the frosting is being evenly mixed. 

To the bowl add the vanilla extract, salt and heavy cream. Beat on medium-high speed for 2-3 minutes or until the frosting is light and fluffy. 

Scrape down the bowl, and paddle attachment, before stirring in the ⅓ cup mini chocolate chips to the frosting. 

To assemble the cake, add one of the cooled cake layers to a cake plate then add 1 - 1 ½ cups of the frosting to the cake and spread to an even layer. 

Top with the second cake layer and frost the sides, and bottom, of the cake with the remaining frosting. Garnish the top of the frosted chocolate chip cake with the remaining 2 tablespoons of mini chocolate chips before slicing and serving. 

Notes 

Mini chocolate chips work best for this recipe as they are distributed more evenly in both the cake batter, and the frosting, than standard sized chocolate chips are. 

Buttermilk adds moisture and helps to create a tender crumb to the cake. If you do not have buttermilk you can make a substitute by adding 1 tablespoon of white vinegar, or fresh lemon juice, to 1 cup whole milk. Allow the milk to sit for 5 minutes before stirring and adding to the recipe.

 It is important when making this cake recipe that your butter, eggs and buttermilk are all at room temperature before using them to make the cake batter. This will ensure that your batter is smooth and the cake layers bake up properly. 

When making your frosting, you may need to add a little extra powdered sugar (starting with ¼ cup) if the frosting is too loose. Alternately, you may need to add a little extra (starting with 1 teaspoon) heavy cream if the frosting is too thick.

Easy 5-Minute Fluffy Vanilla Frosting

Source: https://foodess.com/easy-5-minute-fluffy-vanilla-frosting/

Ingredients
2 cups softened unsalted butter
4 cups confectioners' sugar
2 tsp milk
1 tbsp pure vanilla extract

Instructions
Combine all ingredients in stand mixer fitted with whisk attachment. Start on low to incorporate confectioners' sugar, then gradually increase to high.
Whip on high speed for 5 minutes, until very pale and very fluffy. This long whipping time is critical for the frosting to be light, satiny, mousse-y and like the most delicious, beautiful-textured vanilla frosting ever.
Pause several times to scrape down sides of mixer bowl while it is beating. The frosting will double in volume and will go from a dull, matte white to a shiny, satiny, fluffy white when it is ready.

This recipe yields enough frosting to frost and fill a two-layer 9″ cake, or 24 cupcakes. If you’d like to frost the cake and then pipe additional details, make 1 1/2 times this recipe.

Cinnamon Rolls (2 versions)

Cinnamon Rolls

Makes about 20 very large rolls

Ingredients
Cream cheese frosting:
8 oz. cream cheese, softened
½ c. margarine
1 tsp vanilla
3 c. powdered sugar
1 tbsp. milk

(You could easily cut this in half and still have plenty!)

Dough
½ c. warm water
2 envelopes Yeast
2 tbsp. Sugar
1 3.4-oz. Box instant vanilla pudding mix cold
milk with pudding (for jell-o brand, this is 2 c.)
½ c. margarine, melted
2 eggs
1 tsp. Salt
6 c. flour
½ c. butter, softened
2 c. packed brown sugar
4 tsp. Cinnamon

Instructions
In a bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside.
In large bowl, prepare pudding mix according to packaged directions.
Add margarine, eggs, and salt. Mix well.
Add yeast mixture. Blend
Gradually add flour; knead until smooth.  Place in a greased bowl and let rise until doubled. 

Punch down dough and let rise again. Roll out on floured board to 34x21 inches. 

Spread soft butter over surface.
In a small bowl, mix brown sugar and cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every inches. Cut at notches with thread or knife.
Place on lightly greased cookie sheet, 2 inches apart. With your hand, press down lightly on each roll.
Cover and let rise until double in size.
Bake at 350 for 20-25 minutes. Remove when rolls start to turn golden. Do not overbake.
Combine cream cheese frosting ingredients until smooth. Frost warm rolls with cream cheese frosting.

Cinnamon Rolls (Version 2)

Prep Time 1 hour 30 minutes
Cook Time 30 Minutes

Total Time 2 hours

Servings 24 rolls

Ingredients

Dough
8 cups flour (7-8 cups)

1 cup powdered milk 

1 cup instant mashed potato flakes 

1 cup sugar 

2 tsp salt 

2 eggs 

1/2 cup butter, melted 

3 1/2 cup warm water, divided

 2 Tbsp yeast 

2 Tbsp butter, melted, for brushing on dough 

Filling 

1/2 cup brown sugar 

1/2 cup sugar 

1-2 Tbsp cinnamon 

Frosting: 

1/2 cup butter, softened 

3-4 cup powdered sugar 

1 tsp vanilla 

4-6 Tbsp half and half (enough for the frosting to be spreading consistency)

Instructions 

Dough Add yeast into 1/2 cup of warm water, allow to proof for 5-10 minutes. 

Mix together 3 cups flour, powdered milk, potato flakes, sugar and salt. 

Add eggs, butter and yeast mixture. 

Add in remaining water and and 5 cups of flour, more flour as needed. 

Knead until dough is soft and smooth dough, about 4-5 minutes. 

Cover dough and let rise 1 hour. 

Divide into 2 pieces. 

Roll each piece out to a 18 x 15 rectangle and brush with melted butter 

Filling 

Mix the brown sugar, sugar and cinnamon together and then sprinkle over the dough spread with melted butter. 

Roll up each rectangle starting with the long edge. 

Slice and put on parchment covered pan and let rise for 30-45 minutes. 

Bake at 350 for 15-20 minutes or until golden brown. 

Let cool slightly and frost.

Frosting 

Mix together until a desired consistency is found. Spread onto warm or cool rolls.

Shortbread Cookies

 Shortbread Cookies 

Source: http://www.thebrewerandthebaker.com/archives/9257

Ingredients
2 cups (4 sticks) unsalted butter
1 1/2 cups powdered sugar
4 tsp vanilla extract
1 tsp almond extract
4 cups (20 oz) all purpose flour
2 tsp baking powder

Instructions
To make the cookies, cream the butter and powdered sugar together on medium-high for 2-3 minutes, until fluffy. If you start with cold butter like I do, 3-4 minutes.
Reduce speed to low and add the extracts.
Add flour and baking powder, and mix on medium just until the dry ingredients are completely incorporated.
Turn dough out onto plastic wrap, shape into a disc, wrap tightly, and refrigerate for 30 minutes.

Preheat oven to 350.  
Lightly flour your work surface and roll out your dough (it's easier for me to divide it into 3 or 4 portions first) to ~1/3 inch thickness.
Cut shapes with a floured cookie cutter, reflouring between each cookie.
Lightly knead the scraps and re-roll until you run out of dough or get the number of cookies that you need. (Leftover dough can be refrigerated a week or frozen for several months.)
Transfer cookies to a parchment lined baking sheet and place in the freezer while the oven is preheating.
 Bake 10-12 minutes, until the cookies just begin to brown around the edges.
Let cool completely before decorating. Frost using this recipe.

Cinnamon Roll Cake

Cinnamon Roll Cake

Cake Bottom 

3c. flour 

¼ tsp salt 

1 c sugar 

4 tsp. baking powder 

1 ½ c. milk 

2 eggs 

2 tsp vanilla 

½ c. butter, melted 

Mix everything except for the butter together. 

Slowly stir in the melted butter and pour into a greased 9x13 pan. 

Cake Topping 

1 c butter, softened 

1 c brown sugar 

2 tbsp flour 

1 tbsp cinnamon 

Mix all the ingredients together until well combined .Drop evenly over the batter and swirl with a knife. 

Bake at 350 for 28-32 minutes 

Glaze 

2 c powdered sugar 

5 tbsp milk 

1 tsp vanilla 

While warm, drizzle the glaze over the cake.

Boston Cream Pie

 Boston Cream Pie

Source: https://www.myfoodandfamily.com/recipe/092009/boston-cream-pie

Prep Time: 15 minutes
Refrigeration Time: 1 hour
Total Time: 1 hour, 15 minutes

Ingredients
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup plus 2 Tbsp. cold milk, divided
1-1/2 cups thawed COOL WHIP Whipped Topping
1 round yellow cake layer (8 or 9 inch)
1 oz. BAKER'S Unsweetened Chocolate
1 Tbsp. butter
3/4 cup powdered sugar

Directions
1 Beat pudding mix and 1 cup milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.
2 Stack cake layers on plate, spreading pudding mixture between layers.
3 Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar and remaining milk; mix well. Spread over cake. Refrigerate 1 hour.

Kitchen Tips
Tip 1: Use a 2-layer cake mix to bake 2 (8- or 9-inch) round cake layers. Cool completely. Use 1 of the cake layers as directed. Wrap remaining cake layer tightly in plastic wrap, then in foil. Store in freezer up to 1 month.
Tip 2: To evenly slice cake layer, place cooled cake layer on serving plate. Make 2-inch-deep horizontal cut around side of cake using long serrated knife. Then, cut all the way through cake layer to make 2 layers.