Friday, November 1, 2019

Kentucky Browned Butter Cake

Growing up in the south, pound cake was a staple.  I still love pound cake.  I have been making this family Cream Cheese Poundcake for years... and it is buttery and fabulous.

One of my preschool friends made this yummy Kentucky Browned Butter Cake for a teacher lunch recently and it was just so tasty.  My girls were coming in this last weekend and Jenna especially loves poundcake so I decided to give this a try.  I love it.  I especially love the sweet crunchy glaze.

I have a silicone bundt pan so my cake flipped out pretty easily.  My friend Susan - hers did not flip out as easy so be sure to butter and flour your pan!

Kentucky Browned Butter Cake (adapted from Grandbaby Cakes)

For the Cake:

1 cup (2 sticks) butter
2 Tbsp shortening or oil
2 cups granulated sugar
4 large eggs, room temperature
3 cups sifted cake flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk, room temperature
1 Tbsp vanilla extra

For the Glaze:

1/3 cup butter
3/4 cup granulated sugar
3 Tbsp water
1Tbsp vanilla extract

For the Cake:

In a small saucepan, add butter and melt over medium heat.  Once the butter has fully melted, continue to stir.  The butter will start to foam and smell nutty and you will have brown flecks under the foam.  Watch carefully and as soon as the butter is an amber brown color, remove from heat and cool in the refrigerator until the butter becomes solid again (about 1 1/2 hours)

Once the butter is solid again, preheat the oven to 325 degrees then liberally spray a 10 cup bundt pan with non-stick baking spray or butter and flour the pan.

Using a large bowl and a hand mixer ... or a stand mixer, add butter and shortening and beat for 2 minutes on high speed.  Slowly add sugar and continue to beat on high speed for an additional seven minutes until the batter is pale yellow and fluffy.  Add in eggs one at a time, combining well after each addition and scraping down the sides as needed.

Turn the mixer to the lowest speed and slowly add flour into batter... in two increments then adding salt, baking powder and baking soda.  Gently mix but don't over beat.

Add buttermilk and vanilla and mix just until combined, scraping down the sides.  Pour mixture in a prepared cake pan.  Bake for 45 - 55 minutes or until toothpick inserted comes out clean.  Cool for ten minutes before inverting onto plate.

For the Glaze:

While the cake cools, add butter to a saucepan and again... melt the brown the butter until it turns an amber color.  Turn off the heat and whisk in sugar, water and vanilla - mixing until smooth.  Poke warm cake with a toothpick or skewer creating clean but nice size holes.  Pour the warm glaze over the cake, allowing it to seep in.

Enjoy this amazing cake!

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Monday, October 28, 2019

Festive Cake Batter Chocolate Chip Cookies

The girls were coming home this past weekend and I wanted a new, festive cookie.  I saw this recipe on Sally's Baking Addiction.  Sally mentioned on Instagram that this is her number one requested cookie - Cake Batter Chocolate Chip Cookies.  I usually tweak a recipe but I made this just as Sally makes it.  I think you will love it.

  Visit Sally's Baking Addiction for this yummy recipe - Cake Batter Chocolate Chip Cookies

Tuesday, October 22, 2019

Sweet & Spicy Honey Snack Mix

I am always looking for a new snack mix.  I love my Texas Trash and The World's Best Snack Mix.  I saw this recipe for Sweet and Spicy Honey Snack Mix, sweetened with honey and a little Frank's Red Hot Sauce... and I had to try.  I took it to preschool and they loved it.  It isn't as spicy as Texas Trash and it was still savory but not as sweet as The World's Best Snack Mix.  I like the bagel chips - something different.  This recipe is adapted from Sally's Baking Addiction!

I made a little extra sauce (1 1/2 x) but didn't need it.  I ended up adding more bagel chips, more pretzels and a bag of goldfish.

Sweet and Spicy Honey Snack Mix (adapted from Sally's Baking Addiction)

9 cups of Chex Cereal (I used Crispix)
2 cups salted mixed nuts
2 cups mini pretzels
1 cup bagel chips (I used more)
1 1/2 sticks butter
6 Tbsp Worcestershire sauce
1/2 cup honey
1/3 cup hot sauce (I used Frank's Red Hot Sauce)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground black pepper
1 Tbsp salt (I used Lawry's Seasoned Salt)
1 tsp chili powder

Preheat oven to 375.  Mix first four ingredients in a large foil pan.  Place the remaining ingredients in a small saucepan.  Stir until butter is melted.  Pour over the dry ingredients and gently toss to coat.  Bake for one hour, stirring every 15 minutes.  Pour onto wax paper on counter top and allow to cool.  Snack mix will crisp up as it cools.  Cover tightly and store at room temperature for up to 2-3 weeks.

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Wednesday, September 4, 2019

Chewy Oatmeal M & M Cookies

Thought I would try another cookie recipe - can we ever have enough good cookie recipes?

Sally's Baking Addiction is just one of the many food blogs I follow on Instagram.  I am constantly tagging recipes for later.  I recently saw this Chewy Oatmeal M & M cookies recipe.  I love any cookie recipe with oatmeal because it always gives the cookie great texture.  This recipe seamed more like a traditional oatmeal cookie but with M & M's instead of raisins.  You could totally make this with raisins, or chocolate chips or craisins or whatever sounds good to you.  My husband loves soft Molasses Cookies and I love that these still have chocolate but a hint of molasses and cinnamon.

I think these cookies are awesome.  I couldn't stay out of the dough.  They have great flavor and great texture.  I took them to a Labor Day gathering and they got good reviews from the kids and adults.  That is always a good sign!  Please visit Sally's Baking Addiction for more details and baking tips - she calls them her "slow-bend" cookies since they are so buttery and chewy and don't crunch or break!

Chewy Oatmeal M & M Cookies (adapted from Sally's Baking Addiction)

2 sticks butter, softened to room temperature
1 cup brown sugar, light or dark ( I used dark)
1/4 cup granulated sugar
2 large eggs
1 Tablespoon vanilla extract
1 Tablespoon molasses
1 1/2 cups all purpose flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
3 cups old fashioned oats
 1 1/2 cups M & Ms ( I used mini)

Using a mixer, either hand or stand, cream the room temperature butter, brown sugar and granulated sugar for about 2 minutes of medium, until smooth. Add the eggs one at a time, beating after each addition.  Scrape the sides and bottom of bowl and add in vanilla and molasses, mixing until well blended.  In another bowl, mix together the flour, baking soda, cinnamon and salt.  Add to the butter mixture and either mix on low or by hand.  Add in the oats and the M & M's, mixing on low or either by hand.  Dough is thick and sticky.  Chill for an hour (or up to two days) before baking... or you will have flat cookies.

Roll balls about 1 1/2 tablespoons per cookie and place about 2 inches apart on a baking sheet.  Bake for 10 - 12 minutes or until light brown.  Allow to cook on baking sheet for 5 minutes. The cookies will continue to set on the baking sheet.

Cover and store for up to one week.  Enjoy!

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