“Crack” Cake Frosting

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"Crack" Cake Frosting

Course: Dessert
Author: xmas365

Ingredients

  • 4 tablespoons granulated sugar
  • 2 tablespoons water
  • 1 stick butter softened
  • 1 raw egg
  • 3/4 box powdered sugar 3 cups
  • 1 teaspoon vanilla extract

Instructions

  • Heat sugar and water to a boil. After it turns syrupy, take it off and cool completely.
  • When cool, mix syrup with all ingredients (beat for a few minutes until smooth).
  • Frost chocolate cake and put cake into fridge until just before it is served.

 

Blackberry Coffee Cake

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Blackberry Coffee Cake

Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Dessert
Servings: 16

Ingredients

  • 1 1/4 cups frozen thawed and drained blackberries
  • 1/2 cup finely chopped pecans
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cups granulated sugar
  • 1 cup butter softened
  • 1 teaspoon vanilla
  • 2 eggs
  • 8 ounces sour cream
  • 1 1/2 cups powdered sugar
  • 3 teaspoons water

Instructions

  • Preheat oven to 350°F.
  • Grease bottom and side of 10-inch angel food cake pan with shortening and lightly flour.
  • In small bowl, mix all Blackberry Filling ingredients and set aside.
  • In medium bowl, mix flour, baking powder and baking soda and set aside.
  • In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed for about 2 minutes, scraping bowl occasionally.
  • Beat in flour mixture alternately with sour cream on low speed.
  • Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling. Sprinkle with remaining filling.
  • Spoon remaining batter over filling and spread it evenly.
  • Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to wire rack.
  • Cool completely before glazing.
  • In a small bowl, stir all of the glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.

 

Video Recipe: How to Make Santa Berry

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These look festive and fun!

We bet these can also be made fast.

Cutout Sugar Cokies

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Cutout Sugar Cokies

Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Course: Cookies
Author: RecipeRodeo.com

Ingredients

  • 1 cup real butter softened
  • 1 cup sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • ½ teaspoon almond extract
  • can omit almond and add 1 t vanilla
  • 3¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Icing*
  • 2 cups sifted confectioners' sugar
  • 1 or more tablespoon milk
  • 1 tablespoon light corn syrup
  • ¼ teaspoon almond extract can use ½ teaspoon vanilla in place of the almond
  • food coloring

Instructions

  • In large bowl with mixer, combine butter and sugar, add eggs and extracts; Beat on high til light and fluffy. In another bowl combine flour, baking powder, baking soda and salt; gradually stir into the butter mixture until well blended. Cover bowl with plastic wrap and chill for 2 hours. Set oven to 400°F. Line cookie sheets with parchment paper. On very lightly floured surface roll out the dough into about 1/4-inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2-inches apart on cookie sheet. Bake 4-6 minutes. Remove cookies to wire racks to cool completely before icing.
  • Icing
  • In a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency). Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup). Divide into as many separate bowls as you wish for different colors. Add in food coloring until desired intensity is achieved. Decorate as desired….you can use small paint brushes, piping bags or dip the cookies in the icing to add detail. Allow to set on waxed paper until icing is set. Icing will harden.
  • Amount of cookies depends on size of cutters you use.

 

Eggnog Cake

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Eggnog Cake

Servings: 12
Author: RecipeRodeo.com

Ingredients

  • 1/2 cup butter softened
  • 1-1/4 cups sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon rum extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup eggnog
  • FROSTING:
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/2 cups eggnog
  • 1 cup butter softened
  • 1-1/2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • Red and green gel food coloring optional

Instructions

  • In a large bowl, cream butter and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Add Rum and Vanilla extract.
  • In a seperate bowl, combine the remaining dry ingredients and gradually add to creamed mixture.
  • Add eggnog and mix well.
  • Pour into two 9-in. round baking pans coated with cooking spray.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
  • For frosting, put eggnog in a small saucepan over low heat.
  • Gradually whisk in flour and salt and increase heat.
  • Bring mixture to a boil while whisking continuously for 2 minutes and remove from heat.
  • Allow mixture to cool to room temperature.
  • In a large bowl, cream butter and sugar until light and fluffy and gradually beat in the eggnog mixture and vanilla until smooth.

 

Eggnog Pie

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Eggnog Pie

Servings: 6
Author: RecipeRodeo.com

Ingredients

  • 1 1/4 C. eggnog
  • 1 tbsp. gelatin
  • 1 tbsp. water
  • 3 egg yolks beaten
  • 1 c. whipping cream
  • 1 tsp. vanilla
  • 1 pie shell
  • Nutmeg to taste

Instructions

  • Heat eggnog.
  • Dissolve gelatin in water and add to eggnog.
  • Remove from heat and add beaten egg yolks.
  • Cool. Whip cream until fluffy and add vanilla.
  • Fold whipped cream into eggnog mixture.
  • Pour mixture into pie shell and sprinkle with nutmeg.
  • Refrigerate and serve the next day.

 

Gingerbread Biscotti

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Gingerbread Biscotti

Author: RecipeRodeo.com

Ingredients

  • 1 C. almonds blanched
  • 3/4 C. sugar
  • 1/4 lb. butter
  • 1/2 C. dark molasses
  • 1/2 C. crystallized ginger chopped
  • 3 eggs
  • 3 C. flour
  • 1/2 tbsp. baking powder
  • 1 tbsp. cinnamon ground
  • 1 tsp nutmeg ground
  • 1/2 tsp cloves ground
  • 1/2 tsp allspice ground
  • 1 tsp. ginger ground
  • 1/2 tsp. salt

Instructions

  • To blanch the almonds, place in an 8 to 9 inch square pan and bake at 350 until golden brown. Let cool, coarsely chop, and set aside.
  • In a large bowl combine sugar, butter, molasses, and ginger and mix until smooth.
  • Add eggs, 1 at a time, beating after each addition.
  • In a separate bowl combine the flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds.
  • Combine both the wet mixture and the dry mixture.
  • On two greased 12×15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet.
  • Bake at 350 until browned at edges and springy to touch, about 25 minutes.
  • Let loaves stand on baking sheets until cool to touch, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrange slices close together with a cut side down. Return to oven and bake at 350 until cookies are brown (about 15 minutes).
  • Transfer cookies to a cooling rack and allow to cool completely.

 

Parmesan Pork Chops

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Parmesan Pork Chops

Author: made582

Ingredients

  • Parmesan Pork Chops
  • 1/4 cup butter
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp flour
  • 2 tsp Italian seasoning
  • 2 tsp dried parsley flakes
  • 1/4 tsp pepper
  • 4 boneless pork chops
  • 2 tbsp olive oil

Instructions

  • In a shallow microwave safe bowl, melt butter.
  • In a large ziploc bag combine Parmesan cheese, flour, Italian seasoning, parsley and pepper.
  • Dip each pork chop in butter, place in bag, one at a time, and shake to coat.
  • In a large skillet, cook pork in oil over med. heat for 7-8 minutes on each side or until juices run clear.