recipe: chocolate gingerbread cake

Ingredients:

(For the cake)
1/2 cup unsalted butter, plus more to grease
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp all spice
3/4 cup packed brown sugar
1/2 cup molasses
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
1/2 cup milk
2 large eggs
1/2 tsp salt
1 tsp baking soda
1 cup all-purpose flour

(For the icing)
1/2 cup unsalted butter
8 oz cream cheese
1 tsp vanilla extract
4 cups icing sugar
Cherries, any kind

Steps:

1. For the cake: Preheat oven to 325°F. Grease a 9” round cake pan with butter. Set aside.

2. In a medium saucepan, heat butter, ginger, cinnamon, all spice, sugar, molasses, cocoa powder, vanilla, and milk over medium-low heat. Stir until well-combined. Remove from heat.

3. Transfer to a large bowl. Add the eggs and beat with a whisk for a few minutes. Fold in the salt, baking soda, and flour. Continue to mix until everything is homogenous. Then pour batter into cake pan and place in oven. Cook for 30 minutes or until toothpick comes out clean. Remove, let cool.

4. For the icing: Combine butter, cream cheese, and vanilla in a bowl and mix until smooth. Add icing sugar 1 cup at a time until desired consistency. Spread on top of cake. Top with cherries. Enjoy!

Emory

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make these : donut muffins

Donut Muffins - 12Prior to giving birth to Remy, I went on a baking rampage. It was probably due entirely to my nesting instinct. It was during this time that I tried quite a few different recipes, especially when it came to muffins. One such recipe was donut muffins. I made them with my husband in mind, since he is a huge fan of donuts. He said that they were the best things that I had ever baked. I took that as a compliment.

Donut Muffins - 13This is how to make your own donut muffins. For the original recipe, click here.

Donut Muffins - 1Donut Muffins

Ingredients:

1 cup white sugar
1 cup flour
1/2 cup milk
1/2 cup margarine, melted
3/4 tsp ground nutmeg
1 tsp baking powder
1 tsp ground cinnamon

Donut Muffins - 4Steps:

1. Preheat oven to 375°F. Grease 12 muffin cups.

Donut Muffins - 22. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared muffin cups about half full.

Donut Muffins - 63. Bake in the oven until the tops are lightly golden, about 15 to 20 minutes.

Donut Muffins - 84. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Donut Muffins - 10<3

Emory

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ukrainian christmas: pecan and raisin butter tarts

ButterTarts9ButterTarts5Merry Ukrainian Christmas! Is that how you would say it? Whatever the case may be, today is the beginning of Ukrainian Christmas. Just when you thought the holidays were over, along comes another one! You just can’t escape the festivities.

Being that I am Ukrainian, I will be celebrating with my family tonight. At least in the sense of food and togetherness. Isn’t that the best kind of celebration, though? While I initially made this butter tart recipe for Christmas on December 25th, I wanted to have them again for our Ukrainian Christmas meal. They’re just that good.

ButterTarts1Pecan and Raisin Butter Tarts:

(makes 30 tarts)
1 1/2 cups packed brown sugar

2 eggs
1/2 cup butter
2 cups raisins
2 tbsp cream
1 cup chopped pecans
30 tart shells

Steps:

ButterTarts3

1. Soak the raisins in warm water for 30 minutes.

ButterTarts22. Cream the butter, sugar, and eggs together.

ButterTarts43. Add remaining ingredients. Mix well.

ButterTarts74. Pour mixture into tart shells. Make sure that they are no more than half full.

5. Put the tarts into the oven. Bake at 325°F for approximately 25 minutes.

ButterTarts86. Remove. Devour. 

ButterTarts10I hope everyone has a wonderful day!

<3

Emory

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a week of halloween: pumpkin pie pudding

Pudding0.jpgThis recipe hails from A Beautiful Mess, and was made by none other than my husband. Rather than having a recipe for a spooky treat, I wanted to offer a simple alternative that is sweet and delicious and Halloween-inspired. If you were wanting something to scare the crap out of you while you were eating it, then simply look at almost any other recipes being published on WordPress this week. Or make something from Gordon Ramsey while watching his show. Either one will do the trick.

Emory

Pudding1Pumpkin Pie Pudding:

1 box vanilla pudding mix

3 cups milk

1/2 cup pumpkin puree

2 tbsp cinnamon

2-3 cups whipped cream

1 cup ground ginger snap cookies

Pudding5Steps:

1. Lets start with the hardest task; making the vanilla pudding according to the directions listed on the box. If you can do this, the rest of the recipe is a breeze.

Pudding42. After the pudding is complete, whisk in the cinnamon and pumpkin puree and put it into the refrigerator.

Pudding23. Next, ground up the ginger snap cookies. I opted to use a tea towel and a miniature meat tenderizer. This actually worked better than I had expected.

Pudding64. Lastly, layer your dessert. Sprinkle in a base layer of cookie crumbs, add the pudding mix, sprinkle another layer of cookie crumbs, and finally the pudding again. Finish it off with cool whip.

Pudding7Pudding8This treat is light, tasty, and a perfect alternative to pumpkin pie, with about half of the work. It’s the perfect Halloween snack.

Geoffrey

a blogger’s dozen: miranda’s harvest spice cupcakes (pink tie bakery)

123I’m going to start off this post for this month’s A Blogger’s Dozen series by saying how utterly amazing the girl is who is the mind behind Pink Tie Bakery. Miranda not only has some of the most beautiful food photography that I have ever seen, but she is a sweet and reliable blogger on the whole. When I approached her to do September’s guest post, she literally had to create something from scratch, make up an ad, and send in her final product to me all within a few days. I was initially ignored and jilted by another potential guest blogger. That’ll teach me for venturing into Blogspot waters!

Ok, now let’s talk about Miranda and her website. If you haven’t yet added Pink Tie Bakery to your list of blogs to follow, then do so right now. Seriously. Her recipes are mouthwateringly worthy, and the ones that I have tried taste like a big slice of heaven. Her Harvest Spice Cupcakes are no different, and are a perfect way to ease us slowly into fall. So try them out for yourselves, because someone as awesome as Miranda would never steer you wrong. Besides, we could all benefit with adding a little pink into our lives!

<3

Emory

P.S. I apologize if I offended any Blogspot users out there. You guys rock the blogging world! :-)))

new.jpgHarvest Spice Cupcakes with Banana Frosting:

(yeilds 18 cupcakes)

For the Cupcakes:

1 3/4 Cup Sifted All-Purpose Flour
1/2 Tsp (Baking) Soda
1/2 Tsp Baking Powder
1 Tsp Salt
2 Tbsp Cocoa
3/4 Tsp Nutmeg
1 Tsp Cinnamon
1 1/2 Cup Sugar
1/2 Cup Shortening (or butter at room temperature)
1 Cup Sour Milk (Buttermilk)
2 Eggs
1 Tsp Vanilla
1 Tsp Lemon Extract
1/2 Cup Chopped Walnuts

For the Frosting:

1 Cup Mashed Bananas (about 3)
3/4 Cup Sugar
1 Egg white
1/4 Tsp salt

new1.jpgSteps:

1. Preheat your oven to 375 Degrees Fahrenheit. Line a standard 12 cup cupcake pan with paper liners and set aside.

2. Sift together the flour, baking soda, baking powder, salt, cocoa, nutmeg, and cinnamon in a bowl.

3. Combine your sour milk, vanilla extract, and lemon extract in a small bowl.

4. In a standard mixer put in your sifted dry ingredients, sugar, butter, and 1/2 of your sour milk mixture. Beat for 2 minutes on a medium speed.

5. Add the eggs and remaining milk. Beat for about 2 minutes more.

6. Fill your cupcake pans about 2/3 full and bake for 17-20 minutes.

1.jpgThe recipe I chose to share with you all is very special to me. I use to volunteer with Hospice when I lived in Spokane, WA a few years ago, and one of the people I use to visit was an extremely generous and kind woman whom I will never forget. Each time I visited her we would bake together because she also had a passion for baking, and many, many old recipes. I use to walk in the door and she’d call out to me, with excitement in her voice, about how long it had been since she baked this recipe or that recipe and that we had to start right away! She always made me smile, and her recipes were consistently delicious and fun to make.

So, this is one of the recipes that she gave to me, and I hope you enjoy it as much as I do!

Miranda

A Blogger’s Dozen is a series that was launched in 2014. If you would like to be featured in a post, as well as have free advertisement for that month, please contact Emory at helloscarlettblog@outlook.com. Be sure to send any food-related ideas that you may have. Hello, awesomeness!

  • Welcome, friends! My name is Emory. I am a wife and mother to four (three on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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