I loved these cookies. Personally I prefer chocolate chip cookies with oatmeal rather than without. These cookies did not dissapoint.
1 cup unsalted butter
1 cup light brown sugar
1/2 cup white granulated sugar
2 eggs
2 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups rolled oats
1 cup chopped walnuts
1 cup chocolate chips
Method
Preheat the oven to 325 degrees F (165 degrees C)
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the rolled oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Monday, September 30, 2013
VANILLA CAKE
Another cake from The Cake Boss. This cake is very moist and really yummy and can be made into cupcakes. I used butter instead of the oil and loved it.
21/2 cups cake flour
2 cups granulated white sugar
3/4 cups of vegetable oil OR 1 1/2 sticks (170.5g) unsalted butter
2 1/4 teaspoons baking powder
1 teaspoon pure vanilla extract
1/2 teaspoon salt
4 extra-large eggs, at room temperature
1 cup whole milk
Method
Position the oven rack in the center of the oven. Preheat the oven to 350 F (180 C)
Grease two 9-inch cake pans with *cake release.
Put the flour, sugar, butter or oil, baking powder,vanilla and salt in the bowl of a stand mixer with a paddle attachment. Mix on slow until all the ingredients are combined, then low-medium and continue to mix until smooth, approximately 1 minute.
With the mixer still mixing add eggs one at a time, incorporating eggs into mixture before adding the next. Stop mixing and scrape down the bowl making sure all ingredients are incorporated. Turn the mixer to low-medium speed until all the eggs are thoroughly mixed in. This will ensure that the sugar is dissolved and that the flour has been fully incorporated, which will help produce a luxurious mouth-feel in the final cake.
With the motor running, add the milk, 1/2 cup at a time, stopping the motor to scrape down the sides and bottom between the two additions. Continue to mix for another minute until the mixture appears smooth. Before baking, be sure the batter is at 70-73 F or the cake will crown.
Divide the batter between the 2 cake pans. Bake until done about 25-30 minutes.
*CAKE RELEASE
1 cup oil
1 cup all purpose flour
1 cup shortening
Mix all ingredients in a mixer till well blended. Keep the mixture in an air tight container in the fridge.
Use a pastry brush to grease cake pans.
21/2 cups cake flour
2 cups granulated white sugar
3/4 cups of vegetable oil OR 1 1/2 sticks (170.5g) unsalted butter
2 1/4 teaspoons baking powder
1 teaspoon pure vanilla extract
1/2 teaspoon salt
4 extra-large eggs, at room temperature
1 cup whole milk
Method
Position the oven rack in the center of the oven. Preheat the oven to 350 F (180 C)
Grease two 9-inch cake pans with *cake release.
Put the flour, sugar, butter or oil, baking powder,vanilla and salt in the bowl of a stand mixer with a paddle attachment. Mix on slow until all the ingredients are combined, then low-medium and continue to mix until smooth, approximately 1 minute.
With the mixer still mixing add eggs one at a time, incorporating eggs into mixture before adding the next. Stop mixing and scrape down the bowl making sure all ingredients are incorporated. Turn the mixer to low-medium speed until all the eggs are thoroughly mixed in. This will ensure that the sugar is dissolved and that the flour has been fully incorporated, which will help produce a luxurious mouth-feel in the final cake.
With the motor running, add the milk, 1/2 cup at a time, stopping the motor to scrape down the sides and bottom between the two additions. Continue to mix for another minute until the mixture appears smooth. Before baking, be sure the batter is at 70-73 F or the cake will crown.
Divide the batter between the 2 cake pans. Bake until done about 25-30 minutes.
*CAKE RELEASE
1 cup oil
1 cup all purpose flour
1 cup shortening
Mix all ingredients in a mixer till well blended. Keep the mixture in an air tight container in the fridge.
Use a pastry brush to grease cake pans.
VANILLA SPONGE CAKE
This recipe is from The Cake Boss. Easy to make and absolutely delish. It can easily be made into cupcakes.
4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk
1/4 cup butter (lightly salted)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!
2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.
3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.
4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
5. Pour into two greased and floured 8" round cake pans.
6. Bake at 325 F until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.
Hint: Cakes are close to being done when you start to smell them.
4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk
1/4 cup butter (lightly salted)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!
2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.
3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.
4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
5. Pour into two greased and floured 8" round cake pans.
6. Bake at 325 F until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.
Hint: Cakes are close to being done when you start to smell them.
Wednesday, February 13, 2013
Moshling Monster Cake
Scarlet O'Hara
The cake consisted of 3 eight inch round cakes, sanwhiched with chocolate swiss meringue buttercream. After carving the shape of the Moshling I applied an exterior coat of swiss meringue buttercream. I applied a fairly thin fondant layer and added the extra detail of eyes, ears, hands, feet, fur and smile.
Cutie Pie, Oddie, Iggy
Here are the sugar cookies depicting other Moshy Monsters. They were delicious and were eaten in no time.
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