Archive for May, 2012

Yummy Chocolate Cookies

Cake-like cookies with a delicious chocolate flavor.

Makes 4-5 dozen

Ingredients:

1 cup butter, softened

1 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1/4 cup semi-sweet chocolate chips, melted

1 cup all-purpose flour

1 cup cake flour

1/3 cup unsweetened cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon salt

3/4 cup semi-sweet chocolate chips (optional)

Preheat the oven to 350 degrees F.

With an electric mixer, cream the butter and granulated sugar.

Add the eggs, vanilla, and melted chocolate chips and mix well.

In another bowl, whisk together the flours, cocoa, baking powder, and salt.

Gradually add this to the creamed mixture.

Add the chocolate chips.

Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 7-10 minutes, or until the edges of the cookies are firm.

Remove to a wire rack to cool.

Enjoy!

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Lemony Lemon Cake

A delicious cake with tart lemon filling and creamy lemon frosting.

Makes 1 two-layer cake

Ingredients:

1 tablespoon freshly grated lemon zest

1/2 cup fresh lemon juice

1 tablespoon cornstarch

6 tablespoons butter

3/4 cup granulated sugar

4 egg yolks

2 cups cake flour

2 teaspoons baking powder

1 teaspoon salt

1/2  cup butter, softened

1 1/4 cups granulated sugar

3 eggs

1/4 cup lemon juice

3/4 cup milk

4 cups confectioners’ sugar

1/2 cup butter, softened

1 tablespoon fresh lemon juice

1 teaspoon freshly grated lemon zest

3 tablespoons milk

To make the filling, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice, and cornstarch in a medium saucepan.

Add 6 tablespoons butter and 3/4 cup sugar and bring the mixture to a boil over medium heat.

Boil for 1 minute, stirring constantly.

In a small bowl, beat the egg yolks until smooth.

Whisk in a small amount of the hot lemon mixture.

Pour the egg mixture into the saucepan, beating the lemon mixture rapidly.

Reduce heat to low and cook, stirring constantly, for 5 minutes, or until thickened.  (Do not boil.)

Strain the mixture through a sieve into a medium bowl.

Press plastic wrap onto the surface to keep a skin from forming and refrigerate for 3 hours.

Preheat the oven to 350 degrees F.  Grease and flour two 8-inch round pans.

To make the cake, whisk together the flour, baking powder, and salt.  Set aside.

With an electric mixer, cream together 1/2 cup butter and 1 1/4 cups sugar until light and fluffy, about 5 minutes.

Beat in the eggs one at a time.

Beat in the flour mixture alternatively with the lemon juice and milk, mixing just until incorporated.

Pour the batter into the prepared pans.

Bake for about 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool in pans on wire racks for 10 minutes, then invert onto wire racks to cool completely.

To make the frosting, with an electric mixer, beat together the confectioners’ sugar, 1/2 cup butter, 1 tablespoon lemon juice and 1 teaspoon lemon zest until smooth.

Beat in the milk, then increase the speed and continue to beat until light and fluffy.

To assemble, place on cake layer on a serving plate and spread with some of the lemon filling.

To with the second cake layer and frost the top and sides of the cake with the lemon frosting.

Decorate with extra lemon filling, if desired.

Refrigerate the cake until serving time.

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