TheKitchenCookie

Inspired by Pinterest and  this photo from Annie's Eats I decided to try my hand at extreme cake layering. I've been wanting to make it for a looong time but knew I needed a good reason to make a big cake like this! It is really tall and serves a good many people! I took it along to a ladies Christmas supper at church and a lot of us just cut down through as many layers as we wanted and left the rest of the layers of the same piece for the next person. This works well except it cheats someone of the rich but yummy chocolate glaze. :(    The cake itself is yummy, the strawberries add pizazz, and the Ganache is fabulous!   For the cake: 5 large eggs, separated 1 cup butter, softened 1 cup brown sugar 1 cup white sugar 2½cups all purpose flour ½ cup unsweetened cocoa 1¼ teaspoon baking soda 1 cup buttermilk *   Beat the egg whites until stiff peaks form; set aside.   Beat butter and sugars until light and fluffy. Ad...

This is what you should do when you have leftover mashed potatoes and buttermilk that really needs to be used in your fridge.   And it's chilly... and rainy... outside.   You should make cinnamon rolls!   Because at the end of the day your family will return home and your house will be cozy and comforting and smell wonderful and they will tell you that you really.are.an.amazing.person for spending your free time... in the kitchen... thinking of them all day! :)   And the icing, my goodness! the icing with sour cream instead of regular milk is fantastic! My Mother put me up to this! Revised -  Original Recipe from Tasty Kitchen 3 sticks butter, soft 1½ cups sugar 2 teaspoons salt 1 cup Buttermilk 2 cups regular milk 1½ cups mashed potatoes (leftovers work great!) 3 Tablespoons Instant Yeast 1/3 cup lukewarm water 3 eggs, beaten 10-11 cups all purpose flour Butter 1 cup white sugar 1 cup brown sugar Cinnamon, too taste I...

I've been eating this Caramel icing practically since I was born but never took the time when I prepared it to brown the butter and add the Vanilla till yesterday. Yes, I know! I'm behind the times!! But, no matter, I've caught up now, just a little. :) I chose a Favorite Buttermilk Cookie recipe to pair with the icing for a little bit of yummy. Okay, a lot of yummy! The photo above looks innocent, but don't kid yourself, some cookies are not as innocent as they appear.  Yikes! I'm storing them in the basement fridge so I don't have to look at them all the time. You know, out of sight, out of mind! haha   Back to the icing: ¾ cup salted butter, browned 1½ cups brown sugar 2/3 cup (5 oz.) evaporated milk 1/3 teaspoon salt 2½ teaspoons vanilla extract 2 -2½ cups powdered sugar   Brown (do not burn!) the butter over medium high heat stirring constantly.   Transfer immediately into a clean saucepan.  ...

m-m-mminty ☺ I was asked to bake a cake for someone recently and decided on a simple chocolate cake with icing that fits the season. Butter Cream is my current favorite, I'm a bit obsessed with White Chocolate at present and Peppermint seems to be the theme everywhere so I combined the three for a sugary treat. One word. Yum! I was recently introduced to Andes Peppermint Crunch. Perfect. And so yummy in cheesecakes and icing, etc. Perfect also as a special little after dinner treat. 1 cup Butter 1 cup Crisco ½-¾ cup White Chocolate Chips, melted 4 cups Powdered Sugar Peppermint Extract Andes Peppermint Crunch Candies, chopped Cream butter and Crisco until smooth. melt white chocolate chips and allow to cool a bit. The butter, Crisco, and chocolate should be about the same temperature so the chocolate doesn't harden when it touches the other ingredients. Beat well. Add extract until it suits your taste and then add powdered sugar until it reaches the righ...