Celebrate Veteran’s Day

Flag Cake Recipe

Tomorrow, November 11, Veteran’s Day will be celebrated around our country. My kids participated in a huge Veteran’s Day program at school, and it inspired me to want to do something for my readers who are looking for something sweet to serve on Veteran’s Day. I called various local bakeries, and I couldn’t find any special cakes or cupcakes for Veteran’s Day. However, I found this really simple recipe made from a cake mix that I thought would make life easy for people like me who are short on time but want to honor our Veterans.

 

Prep: 20 minutes

Bake: 20 minutes

Yield: 12 servings

Ingredients:

1 package (18-1/4 ounces) white cake mix

1 cup shortening

1 package (2 pounds) confectioners’ sugar

1/2 cup water

1/2 teaspoon salt

1/2 teaspoon vanilla extract

Blue and red food coloring

Preparation

1. Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks. 

2. For frosting, in a large bowl, cream the shortening and sugar until light and fluffy. Beat in the water, salt and vanilla until smooth. Place one cake on a serving plate; spread with 2/3 cup frosting. Top with remaining cake.  In a small bowl, combine 2/3 cup frosting and blue food coloring. In another bowl, combine 1-1/2 cups frosting and red food coloring. Fill pastry or plastic bag with 1/4 cup white frosting; cut a small hole in the corner of the bag and set aside. 

3. Frost cake top and sides with remaining white frosting. With blue frosting, frost a 3-in. section in the upper left corner of the cake. Pipe white stars over blue frosting. Fill another pastry or plastic bag with red frosting; cut a large hole in the corner of the bag. Pipe stripes across top of cake.

Recipe and photo from Taste of Home Magazine. www.tasteofhome.com

Brownie Shortcut

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We all need a shortcut sometimes, especially in the kitchen, and I have the answer when it comes to brownies. I came upon a great brownie and blonde brownie mix at Fresh Market grocery store. It’s from the Fat Witch Bakery in Manhattan, and all you need it unsalted butter, eggs, an 8-inch pan, a mixing bowl and a spoon. It’s so easy, and you will have chewy gooey brownies in no time. Leigh made these by herself, and everyone was begging us for the recipe or to make them more! For more information see below:

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Go to www.fatwitch.com or www.freshmarket.com

 

If you’re looking for a true homemade brownie recipe that is incredible, this is the one I highly recommend.

Outrageous Brownies

Prep: 15 minutes

Cook: 30 minutes

Yield: 20 to 24

Ingredients

1 pound unsalted butter

1 pound plus 12 ounces semisweet chocolate chips, divided

6 ounces unsweetened chocolate

6 large eggs

3 tablespoons instant coffee powder (optional)

2 tablespoons vanilla extract

2 1/4 cups sugar

1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)

1 tablespoon baking powder

1 teaspoon kosher salt

3 cups diced walnut pieces

Directions

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.

Recipe from Barefooot Contessa at www.foodtv.com

Chai Butterscotch Cookies Oh My

I am truly not a butterscotch fan, but I am a fan of these! I developed this recipe for “Real Butter’s” holiday recipes, and when I handed them out to friends, they begged for the recipe. I wasn’t willing to share until now. So here it goes: drumroll…for all those who asked me for the recipe.

This recipe is so simple. You can prepare the dough in no time at all and let it sit at least one hour. I have made the dough a day ahead, and it works perfectly! Adults and kids alike will love these simply super cookies. Try them and see for yourself.

 

Butterscotch Chai Cookies

 Yield: 3 dozen

Ingredients:

 2 cups all-purpose flour

11/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

11/2 cups brown sugar

1 egg

1 teaspoon vanilla extract

1 (12-ounce) package butterscotch chips

Cooking Directions:

 1. Whisk flour, cinnamon, ginger, baking soda, and salt together in a bowl; set aside.

 2. Cream butter and brown sugar with an electric mixer until smooth. Beat in egg and vanilla. Add flour mixture and combine until blended (do not over-mix). Fold in butterscotch chips; cover and chill 1 hour or until firm.

 3. Preheat oven to 350°F.

 4. Line 2 baking sheets with parchment paper. Shape dough into 2-inch balls (tablespoon scoop) and arrange on baking sheet 3 inches apart. Bake 10 to 12 minutes or until golden and just set. Let stand 5 minutes; transfer to a wire rack.

Fennel Pistachio Cookies

Welcome to my first blog where I will talk about great recipes that I have either created or love and are worth sharing. Check out this innovative cookie! You will love them! I promise! Let me know what you think. This recipe can also be found on www.allrecipes.com and features Real Butter.


Fennel Pistachio Cookies

“Butter makes this simple drop cookie soft and rich while pistachios give it an unexpected crunch. Lemon rind and fennel seeds round out the cookie with a citrusy-anise flavor.”

RECIPE RATING:

The reviewer gave this recipe 0 stars. This recipe average a 0 star rating.

PREP TIME  15 Min
COOK TIME  10 Min
READY IN  25 Min

SERVINGS: 36

  Nutritional Information

Fennel Pistachio Cookies

Servings Per Recipe: 36

Amount Per Serving

Calories: 124

  • Total Fat: 6.6g
  • Cholesterol: 20mg
  • Sodium: 111mg
  • Total Carbs: 14.9g
  •     Dietary Fiber: 0.5g
  • Protein: 1.5g

INGREDIENTS

  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 1 egg
  • 2 tablespoons amaretto or almond extract
  • 1 tablespoon lemon zest
  • 1 1/2 teaspoons fennel seed
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup pistachio nuts, chopped, plus extra for garnish

DIRECTIONS

  1. Preheat oven to 350 degrees F. Beat butter with an electric mixer at medium speed until creamy. Gradually add sugar; mix well. Add egg; beat well. Add amaretto, lemon zest and fennel seeds; mix to combine.
  2. In a medium bowl, combine flour, baking powder and salt; gradually add to butter mixture; beat well. Stir in pistachio nuts (dough will be stiff).
  3. Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. If desired, flatten balls slightly and sprinkle with additional chopped pistachios. Bake for 10 minutes or until lightly browned. Cool slightly on baking sheets; remove to cooling racks and cool completely. Store in an airtight container at room temperature for up to 1 week.