Peppermint Pound Cake

I have lost count how many Peppermint Pound Cakes I have baked in over 30 years. I have lost count. This cake is moist, and light on the peppermint flavor. It’s not overpowering at all. I have made these and given them to family and friends as gifts and now they expect them. I hope you enjoy this cake as much friends, family and I do. Happy Baking!

Ingredients:

1 box yellow cake mix, Duncan Hines preferred

1 small box of vanilla instant pudding

1 cup water

1/3 cup oil, I used vegetable

4 eggs

1 teaspoon peppermint extract, not mint, there is a difference

Preheat oven to 350 degrees. Grease and flour your bundt pan or loaf pans*. I used Bakers Joy.

Whisk cake and pudding mixes. Add water and oil and combine. Put the eggs in one at a time and mix well. Add peppermint extract. Pour into prepared pan(s). If you are baking in a bundt pan, bake 45-55 minutes or until toothpick comes out clean. Loaf pans will bake quicker and the mini loaf pans will bake in 20 minutes or so. Cool bundt pan about 20 minutes and remove to finish cooling. Do not glaze until cake is completely cooled.

**Peppermint Glaze:

1 cup powdered sugar

2-3 Tablespoons milk

1/2 teaspoon peppermint extract

Peppermint Candy Canes, I like the green and red stripe, crushed

Mix together and pour over poundcake(s). Add crushed candy canes.

*This is a wonderful poundcake that makes excellent gifts. You can usually 6-8 mini loaf pans or 2 good size loaf pans. After glaze is set, wrap in plastic wrap and deliver to your friends and family

**Additional glaze may be needed for individual pound cakes.

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Sweet Potato Pie Muffins

If you love sweet potatoes and sweet potato pie, you will love this unique twist on tasty muffins. Eat them for breakfast, serve them with dinner. Easy to make and delicious to eat.

Grated butter. Faster and easier than cutting butter in the flour.

Ingredients:

1 large or 2 small sweet potatoes (only 1 cup is needed. I used 1 large.)

2 cups flour

1 cup sugar

1 Tabl. plus 1 tsp. Baking powder

½ tsp. Salt

½ cup butter (freeze your stick of butter and grate it on a box grater, not food processor)

1 cup mashed sweet potatoes*

1 can evaporated milk (12 ounces)

2 eggs, beaten

½ tsp. Ground cinnamon

½ tsp. Ground cloves

Sprinkle with cinnamon and sugar (1 to 1 ratio, 1 Tablespoon cinnamon and 1 Tablespoon sugar) optional

*Preheat oven to 400. Wash, scrub and prick 2-3 sweet potatoes or 1 large (depending on size, you only need 1 cup for the recipe) with a fork. Bake for 1 hour. Cool completely before making recipe.

**Microve instructions

Wash and prick sweet potato(es) and microwave 4 minutes. Turn over and microwave 4 more minutes. Wrap in foil for 5 minutes (the potatoes continue to cook). Unwrap and cool completely before using in the recipe below.

Preheat oven to 375 degrees.

Mix together flour, sugar, baking powder and salt. Add grated frozen butter or cut in butter until mixture has a crumbly texture. In a separate bowl combine sweet potatoes, milk, eggs and spices; mix well. Gradually add dry mixture, beating until smooth. Using a ice cream scoop to measure the batter, fill greased muffin tins or paper lined tins 2/3 full. Sprinkle tops of muffins with cinnamon sugar mixture if desired. Bake for 18 minutes or until tester comes out clean. Makes 22 muffins, recipe can be cut in half.

Doreen’s Butterscotch Cake

This recipe was given to me by my dear friend Doreen. I had this cake when she hosted Bunco many years ago. This is a great fall cake, easy, delicious and a beautiful orange color. You will find this butterscotch cake to be very moist and flavorful, it does not need a glaze or frosting.

Ingredients:

4 eggs, beaten

1/2 oil

8 ounces (1 small container) of sour cream

1 box yellow cake mix (I prefer Duncan Hines)

1 small box instant butterscotch pudding

1 package of butterscotch chips

Powder Sugar, sprinkled on top after Cake has cooled, optional

Preheat oven to 350 degrees. Grease and flour a bundt pan, or use a oil/flour spray.

Combine all in ingredients in a large bowl in order except for butterscotch chips. The batter will be very thick. Once batter has been completely combined, add butterscotch chips and combine. Bake for 50 – 55 minutes or until a cake tester comes out clean.

Cool cake in pan for 20 – 30 minutes. Turn out on cake plate and cool completely before sprinkling powered sugar on cake. Serve and enjoy.

Beer Brats


Being of German heritage, I have always loved German food. I love bratwurst. I have an easy way to fix and enjoy them.  Prep time is quick and easy and the bratwurst is full of flavor.


Ingredients:

1 package Beer (Brats) Bratwurst (I used Johnsonville Beer Brats)

1 bottle of dark beer

Hoagie rolls or hot dog buns

Toppings of your choice, optional

Sauerkraut (I like Bavarian Style with rye seeds)

Mustard of choice

Caramelized onions or raw onions

Slaw

Red Cabbage



Bring dark beer to a boil and add bratwurst. Boil for 14 minutes. While Brats are boiling in beer, light BBQ grill. You want to put the boiled brats on a hot grill. Grill for a few minutes on each side until they are the color you desire. If you don’t have a grill, or weather is not permitting, cook under the broiler. Serve with German Potato Salad or chips. Enjoy!


Chocolate Pancakes

I was given a container of Rodelle  Gourmet Dutch Processed Baking Cocoa.  This is my first time using this product and I was very pleased in the quality.  I have had so much fun participating in #Choctoberfest2017. The opinions are strictly my own.
Ingredients:

2 cups flour

1/4 cup Rodelle Baking Cocoa Powder

1/2 cup sugar

1/4 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder.

1 1/2 cup buttermilk, add more if too thick

1/4 cup oil, I used coconut oil but you can use vegetable oil.

2 eggs

2 teaspoons vanilla

Maple syrup, optional

Whip cream, optional

Strawberries, optional


Whisk dry ingredients in a separate bowl and put aside. Mix wet ingredients together and gradually add dry ingredients. Prepare griddle or pan with butter, oil or nonstick spray. Using a quarter cup measuring cup, pour batter onto griddle. Cook each until ready to flip over. Try and flip just one time per side. Serve with your desired topping(s). Enjoy.
***This recipe can easily be cut in half and pancakes can be frozen for later use

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Chocolate Chip Cookie Skillet

I was gifted Sugar from Imperial Sugar Company. It was my pleasure to create a recipe using Imperial Sugar for #Choctoberfest2017.   I love chocolate chip cookies and cookie skillets. I have added a few fun extras in this recipe besides the chocolate chips. I added crushed pretzels and toffee bits. Top this with ice cream and hot fudge sauce, this is a winner.  Home is where the cookies are!


Ingredients:
1 c flour

1/2 t baking soda

1/2 salt

1 stick butter, room temperature

6 T granulated sugar

6 T brown sugar

1 Egg

2 t vanilla

1 cup semi sweet chocolate chips

3/4 cup toffee chips

1/2 cup pretzels, crushed into small pieces (I placed mine in a plastic bag and crushed them with a rolling pin)

Vanilla Ice Cream

Hot fudge ice cream topping


Preheat oven to 350 degrees.
Whisk together flour, baking soda and salt in a separate bowl and set aside. Mix together softened butter, granulated and brown sugar. Add egg and vanilla and blend well. Gradually add dry ingredients and combine. Stir in chocolate chips, toffee chips and pretzels.

No skillet?  No worries, just make a big cookie on a cookie sheet and eat it from a bowl when the cookie is baked. I highly recommend parchment paper or a silpat on your cookie sheet if you are just baking cookies.


No skillet, no problem. Use a bowl.
Place cookie dough in a small cast iron skillet or make big cookies on a cookie sheet. Bake 8-11 minutes for normal size cookies. If you are making larger dessert size or skillet size cookies on a cookie sheet, they will take longer. I used a 4 inch skillet, pictured. Time will vary with the size of cookies you make and what size skillet you use. You will have plenty of cookie dough left to make cookies and several skillets. You will love these cookies without the ice cream too. Top with a big scoop of vanilla ice cream and hot fudge sauce ice cream topping. Serve warm. Enjoy!


Leftover Cookies that don’t make it into the skillet will gladly be eaten just as they are. They are excellent.

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Perk Me Up Smoothie


I was given Barleans Greens Chocolate Silk Powder to create a recipe #Choctoberfest2017. Barleans makes healthy and nutritious products that are delicious. This Perk Me Up Smoothie has antioxidants from fruits and vegetables from the Barleans and protein from the Greek yogurt I used. This is one healthy coffee smoothie.


Ingredients:

Coffee Ice Cubes, I froze one cup of coffee in an ice cube tray the night before

1 8 ounce plain or vanilla Greek or regular yogurt

1 scoop of Barleans Green Chocolate Silk Powder 

1/4 – 1/2 cup whole, low fat, almond, soy, coffee creamer, whatever you prefer

Strawberry for garnish, optional


Place ingredients in blender and blend until smooth. You may add more liquid if your smoothie is too thick. This is my new replacement meal in the morning. It has everything, coffee, antioxidants from fruit and vegetables, chocolate and protein. It was my pleasure to work with Barleans again.