Texas Sheet Cake Brownies

1 stick butter or margarine

1/2 C shortening

1 C water

4 Tbsp baking cocoa

Stir until boils; set aside

Mix in another bowl:

2 C sugar

2 C flour (we use King Author GF)

Pour chocolate mixture over flour & sugar.

Add:

2 eggs

1/2 C milk (with 2 Tbsp Vinegar)

1 Tsp Vanilla

1 Tsp baking soda

1/2 tsp cinnamon

Pour into jelly roll pan, bake at 350' for 30 minutes.

Icing:

1 stick butter or margarine

6 Tbsp milk

2 Tbsp cocoa

1 pound powdered sugar

Crushed pecans

Boil butter or margarine, milk, & cocoa until blended & add powdered sugar.  Pour cover warm cake.  We omit the crushed pecans and cinnamon.  We have two family members that do not like cinnamon or nuts.  It tastes fabulous either way.  

Coconut-Pecan Filling & Frosting

1 can (12 oz) evaporated milk
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) butter or margarine
4 egg yolks, slightly beaten
1 1/2 tsp. vanilla
1 package (7 oz) Baker's Angel Flake Coconut (about 2 1/3 cups)
1 1/2 cups chopped pecans

Stir milk, sugar, butter, egg yolks, and vanilla in large saucepan.  Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.  Remove from heat.

Stir in coconut and pecans.  Cool to room temperature and of spreading consistency.

This recipe is a family favorite through generations!  I use the Duncan Hines brand for German Chocolate cake and make this German Chocolate Cake Frosting.

Gluten Free Sugar Cookie

Ingredients:

1 cup of sugar
½ cup of butter, softened
1 large egg
1 tablespoon water or milk
1½ teaspoons vanilla
¼ teaspoon salt
¼ teaspoon of cinnamon (optional)
½ teaspoon of xantham gum (omit if your all purpose flour has it)
2 cups of gluten free all-purpose flour + more for rolling/dusting)

Instructions:

In a large bowl, cream butter & sugar at medium speed.
Add egg, water or milk, vanilla, salt, and cinnamon (optional). Blend until mixed well.
Add xantham gum and flour. Mix at a low speed until well combined.
Cover and refrigerate for at least one hour.
Preheat oven to 350 degrees.
Roll out dough onto a lightly floured surface, about ¼" thick.
Cut out with selected cookie cutters and place on baking sheet. Make sure cookies are not touching.
Reform and roll out scrap dough, then continue cutting more cookies.
Bake 10-12 minutes. Remove from oven and let cookies cool five minutes on cookie sheet before removing onto a cooling rack. Cool completely before decorating.
Store in an airtight container for up to 5 days.

Frosting:

4 cups confectioners sugar
1/2 cup shortening
5 Tbs milk
1 Tsp vanilla extract

Cream sugar and shortening.  Add Milk and vanilla.  

Gluten Free Apple Spice Cupcakes

Cupcakes:

1 cup rice flour

1/4 cup sweet rice flour

1/2 cup cornstarch

2 teaspoons ground cinnamon

1 teaspoon baking soda

3/4 teaspoon salt

1/8 teaspoon cloves

1/2 cup butter, softened

1 cup sugar

1/2 cups brown sugar

4 eggs

1 1/2 cups applesauce

For Frosting:

1 cup brown sugar

 1/2 cup butter, softened

1/2 cup powdered sugar

For Cupcakes:

Preheat oven to 350' degrees.

Line 18 muffin cups with liners.

In a small bowl combine rice flour, sweet rice flour, cornstarch, cinnamon, baking soda, salt, and cloves.  Set aside.

In a mixing bowl:  cream butter, white sugar, and brown sugar.  Add eggs one at a time.

Mix in applesauce and then flour mixture.  Mix just until combined.

Divide batter between muffin cups.  Bake for 17-18 minutes or until toothpick inserted in the center comes out clean.

Let cool completely.

For Frosting:

With a mixer combine butter, brown sugar, and powdered sugar.

Mix for several minutes or until the texture frosting should be.

Frost cupcakes and enjoy.

Easter Lamb Cake & Whipped Cream Frosting

This is a family tradition cake for Easter in a lamb tin.  You can also make this a sheet cake.  This recipe has been used for years.  It's our family's favorite!

1 Cup Boiling Water, stove-top or microwave
2 Squares Unsweetened Chocolate
1/2 Cup Margarine, 1 Stick
1 3/4 Cups Brown Sugar
2 Eggs
1 3/4 Cups Flour, Unsifted, plus 2 tablespoons
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Sour

 Whipped Cream Frosting:
4 Tablespoons Flour
1 Cup Milk, cold
1/2 Cup Margarine, 1 stick
1/2 Cup Crisco Shortening, solid butter or white
1 Cup Sugar
2 Teaspoons Vanilla, "pure" preferred

Cake:
Pour water over chocolate and let stand until cool, stirring once in a while to soften chocolate. Mix flour, baking soda, and salt together in a small bowl. Cream softened margarine (let stand for 2 hrs, but don't melt). Add brown sugar and blend well. Add the eggs, mix well and add sour cream. Add the pre-mixed flour mixture alternately with the chocolate water to the sour cream batter. Pour into a well-greased and floured lamb mold or 11x14 pan. Be careful not to overfill. Bake 325 degrees for 1 hour. Use toothpick in a hole to test cake. If toothpick comes out clean, it is done. Do not over-bake. Use remaining batter for cupcakes.

Whipped Topping:
Set your margarine and shortening in a medium size to large bowl for 2 hours to soften. Do not melt or soften in a microwave. Mix 4 T. flour with 1 cup cold milk in saucepan, then cook over a "low" flame (3-4 setting), stirring constantly the sides and bottom being careful to not burn, until a "thick" consistency. Immediately scrape into a small bowl and set on counter to Cool.

Cream the softened 1/2 cup (1 stick) margarine and 1/2 cup Crisco shortening (not liquid) for 4 minutes with an electric mixer. Add 1 cup sugar and beat for another 4 minutes. Be sure to stop and scrape sides. Then, add cooled four paste and beat an additional 4 minutes (4-5 mixer setting). Add 2 teaspoons pure vanilla and blend for 30 seconds, scrapping the sides of bowl. Refrigerate. Be sure cake is cool before frosting. Refrigerate. Delicious Cold.

Peanut Buttercup Cupcakes with Frosting

1 box mix of chocolate cake, make it up according to the package directions and pour into muffin tin for 24 perfect chocolate cupcakes.  Unwrap peanut butter cups and put them in the middle of the chocolate cake batter in each muffin tin.

Peanut Butter Butter Cream Frosting
3/4 butter at room temperature
1/4 cup shortening (Crisco) - if you do not like shortening (add more butter)
1 tsp vanilla
1/4 - 1/2 cup heavy whipping cream
4-5 cups powdered sugar

In a mixing bowl combine butter, shortening, peanut butter, and vanilla until smooth.  Add in your powdered sugar, starting with four cups.  Add about 1/4 cup of your whipping cream, combine well with mixer and switch to a high speed to beat until fluffy.  you can play with the amounts of powdered sugar and whipping cream to get the exact texture and consistency that you want.

Yummy Chocolate Frosting (Gluten/Dairy Free)

1/2 cup butter softened (I used Bestlife)
4 Tbsp cocoa powder
4 cups confectioners' sugar
3 Tbsp milk (I used Smart Balance)
1 Tsp vanilla extract

Cream butter. Gradually beat in cocoa, sugar, milk, and vanilla, & mix well.

This was a hit - and it was delicious on brownies & chocolate cake!!! You can also use this same recipe with regular dairy and it should turn out delicious - I didn't notice a difference with either recipe!!!

Brownie Peppermint Cookies

Brownie Peppermint Cookies
Yields about 3 dozen

Ingredients:
1 (18.3 oz) pkg brownie mix
1 1/4 cups all-purpose flour
1/4 cup packed light-brown sugar
1/4 tsp salt
2 large eggs
2 Tbsp milk
1/2 cup unsalted butter, melted
1 tsp vanilla extract
3/4 tsp peppermint extract
1 recipe vanilla cream frosting, recipe follows
1/2 cup crushed peppermint candy canes


Directions:
Preheat oven to 350 degrees. Butter a cookie sheet and set aside. In a large mixing bowl, whisk together brownie mix, flour, brown sugar and salt. Add in eggs and milk and stir with a large spoon. Add in melted butter, vanilla and peppermint extract, stir until well blended. Spoon dough by heaping tablespoonfuls onto greased cookie sheet (you can fit 12 per sheet). Bake for 10 minutes. Remove from oven and allow to cool completely before frosting. Once cool, frost each cookie and sprinkle with crushed candy canes.


Vanilla Cream Frosting
Ingredients:
4 cups powdered sugar
1/2 cup unsalted butter, softened
6 Tbsp heavy cream
1 tsp vanilla extract
1/4 tsp salt

Directions:
In a large mixing bowl, with an electric mixer, whip together sugar, butter and cream until fluffy. Stir in vanilla and salt, blend well.

I added Peppermint Extract to the frosting as well as peppermint Hersey Kisses. These cookies turned out sooo cute and were delicious for the holidays!!!

Cake-Mix Cookies

1 box (18.25) yellow cake mix
1 large egg
1/4 C canola oil
1/4 C buttermilk
Colored sprinkles
1 can (16 oz) vanilla frosting yellow, red, blue food coloring

Preheat oven to 350'. Line cookie sheets with parchment paper; set aside.

Combine the cake mix, egg, oil, and buttermilk in a large bowl. Beat with an electric mixer on medium speed until smooth. Shape 1-inch mounds of batter into balls and flatten slightly. Place about 2 inches apart on the prepared cookie sheets. Top with sprinkles.

Bake until cookies are golden and firm, 8-10 minutes. Cool on a wire rack.

Divide the frosting among three bowls. Use a few drops of food coloring to tint frosting the desired shades of pink, blue, and yellow. Sandwich the cookies together with frosting. Makes 30.

Chocolate Frosting

3 C powdered sugar
1/2 C unsweetened cocoa powder
1/4 C unsalted butter, cut up and softened
4-6 Tbs. milk

In a large bowl, stir together powdered sugar, cocoa powder, butter, and 4 Tbs. milk until smooth. Add additional milk as necessary to make spreadable. Makes 2 cups.

Red Velvet Cupcakes

2 1/2 C flour
1/2 C cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 C butter, softened
2 C sugar
4 eggs
1 C sour cream
1/2 C milk
1 bottle (1 0z) red food coloring
2 tsp. pure vanilla extract
vanilla cream cheese frosting

Cupcakes:
Mix flour, cocoa, baking soda, and salt. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix sour cream, milk food color, and vanilla. Gradually beat in flour mixture on low speed just until blended. Spoon batter into paper-lined muffin cups, filled each cup 2/3 full. Bake in preheated 350' oven 20-25 minutes. Cool in pans 5 minutes. Remove from pans; cool completely. Spread with frosting. Makes 30 cupcakes.

Cream Cheese Frosting:
Beat 1 8 oz. package softened cream cheese, 4 Tbsp. softened butter, 2 Tbsp. sour cream, and 2 tsp. vanilla extract in large bowl until light and fluffy. Gradually beat in 1 box (16 oz) confectioner's sugar on medium speed until smooth.

Mint Brownies

These are made in three parts (for the three layers) and refrigerated after each part is made.

Layer 1: Brownies
Boil together in a heavy saucepan
2 cubes butter (1/2 lb.)
1 cup water
4 Tbs. Cocoa

Meanwhile mix together the dry ingredients:
2 cups flour
2 cups sugar
½ tsp. Salt
1 tsp. Baking soda

When chocolate mixture has come to a boil, take from heat and immediately add to the dry ingredients.

Then add:
½ c. sour cream
2 eggs

Mix well. Batter will be quite thin. Pour into greased and floured 10” x 15” cookie sheet with sides. Bake for 20-25 minutes at 375ºF. Let cool completely. (You can put them in the fridge to speed the process up a bit.)

Layer 2: Mint Icing
3 c. powdered sugar
¾ c. butter, softened
1 t. Mint extract 1
½ - 2 T. Milk
Green food coloring

Cream ingredients together and spread on cooled cake. Refrigerate.

Layer 3: Glaze
1 ½ cups semi-sweet chocolate chips
1 cube butter (1/2 c.)
Melt chocolate chips and butter together. When cool but still spreadable, spread over mint layer.
Store covered in the refrigerator. These also freeze well.

Sugar Cookies

1 cup butter
2 cup sugar
6 eggs
1 Tsp vanilla
5 cup flour
2 Tsp baking powder
1/4 Tsp baking soda

Cream butter, sugar, eggs, and vanilla. Mix dry ingredients in a seperate bowl. Add the dry ingredients into the wet ingredients and mix well.

Bake at 350 for 8-10 minutes. Bake only until bottom of cookies are slightly brown. (Don't over-bake them!) Makes 5-6 dozen.

Butter Cream Frosting
1/3 cup butter
4 cup powdered sugar
1/2 Tsp salt
1-2 Tsp vanilla
1/4 cup milk
(food coloring optional)

Cream butter, add other ingredients except milk. Slowly add milk until frosting is the consistency you want.

Mint Frosting

3 Tbs butter - softened
1/2 Tsp peppermint extract
Dash salt
2 cups sifted confectioners' sugar
2 Tbs milk or cream
Few drops red food coloring

Cream butter, peppermint, and salt; gradually add 1 cup confectioners' sugar, creaming until light. Add remaining confectioners' sugar and the milk. Beat until smooth. Add a few drops of food coloring to tint pink. Frost cooled brownies.