1. Mix together flour, sugar, baking powder, baking soda, cinnamon, clove and nutmeg (and powdered milk).
2. Whisk together egg, buttermilk, milk (or water), and vanilla extract until smooth. Add dry ingredients and mix until no clumps remain. mix in carrot, raisins, and walnuts.
3. Add 3 Tablespoons of waffle mix to the Mini Waffle maker* and cook until golden brown on both sides, about 2-3 minutes/waffle.
4. Top with whatever you desire.
*Tip: you may want to use a pastry brush with oil (we used coconut oil) on the waffle plates so they release nicely.
We made these for dessert waffles on Good Friday (3/29/24) as the 'dessert' for our breakfast for dinner with Addie Florshultz and the Portuguese Elders.
Hawaii Special Brownies with chocolate chips, chopped macadamia nuts and chopped fresh coconut.
Kimberly Fresh from the font.
Instructions
Preheat oven to 350 degrees F.
Spray a half baking sheet (18 x 13 x 1 inch) or jelly roll pan with nonstick cooking spray; set aside.
In a large mixing bowl or stand mixer, beat together eggs and cocoa powder.
Add salt and baking powder and mix until combined.
Mix in vanilla.
Add melted butter and sugar and mix until well combined.
Mix in flour until well combined.
Spread in prepared baking sheet.
Bake for 35-40 minutes, or until an inserted toothpick comes out clean. This is from Six Sisters Stuff recipe blog. We had cocoa powder and it was hard to find a fudgy brownie recipe made with cocoa powder. We made it with half the butter and the other half oil. It’s easier to spread in the pan and then sprinkle and press in the add-ins. We saw a Hawaii brownie recipe with macadamia nuts and cocoa (the shredded kind) and were inspired to add the additional ingredients we had on hand.
3 Tbsp unsweetened cocoa powder, plus 1/3 cup, divided
½ cup milk
1 tsp. vanilla
1 2/3 cups hot water
*we always substitute 1 cup flour, 1 ½ tsp baking powder, ¼ tsp salt, and 1 Tbsp oil or shortening or butter (if use shortening or butter cut the fat into the dry ingredients).
Equipment:
3 ½-at slow cooker
Cooking spray
Medium-sized mixing bowl
Small mixing bowl
Mixing spoon
Potholder
Toothpick or cake tester
Directions:
1.Spray inside of your slow cooker with cooking spray
2.In medium-sized mixing bowl, mix together the baking mix (or substitutes), ½ cup sugar, 3 Tbsp cocoa powder, milk, and vanilla. Spoon the batter into your slow cooker and spread it out evenly.
3.In a small mixing bowl, mix the remaining ½ cup sugar, 1/3 c cocoa powder, and the hot water together. Carefully pour this mixture over the batter. Do not stir.
4.Cover you slow cooker. Cook the cake on high for 2-3 hours.
5.After 2 hours, use the potholder to remove the lid. Carefully stick a toothpick or cake tester into the center of the cake and pull it out. If the toothpick looks wet the cake needs to keep cooking. If it has some dry crumbs on it, it’s time to eat.
6.If the cake needs to cook longer, continue to test it with a toothpick every 15 min until it’s done.
7.Serve warm with vanilla ice cream. Top with powdered sugar and whipped cream if you wish.
This is called Gooey Chocolate Pudding Cake in the Fix-It and Forget-It Kids’ Cookbook. It is great to make before you head off to a performance and have a treat as you get home. Melissa enjoyed making it for her Activity Days treat.
·1 Deep dish pie shell (I used 2 small premade pecan pie
crusts)
·15 oz can of pumpkin puree
·8 oz cream cheese softened
·1/2 cup white granulated sugar
·1/2 cup brown sugar
·1 tsp cinnamon
·1/2 tbsp pumpkin pie spice mix
·1/8 tsp salt
·2 large eggs
·1/2 cup heavy cream
·1 tsp vanilla
Instructions
1.Preheat the oven to 350.
2.Beat cream cheese and sugar until smooth (about 2 minutes).
3.Add pumpkin puree and dry spices, beat until well blended.
4.Add eggs, heavy cream and vanilla. Beat well.
5.Place pie shell on the baking sheet. (This will make it easier
to place the pie in the oven and take it out.)
6.Pour filling into the pie shell and make
sure it's spread evenly. (Don't overfill the pie shell. There will be a little
bit of pie filling left over.)
7.Bake
for 40-45 minutes (it will be a little jiggly in the middle but set at edges).
8.Turn
off the oven and open the oven door half way. Let pie sit in the oven for about
10 minutes before taking it out.
9.Cool
pie to room temperature and refrigerate for at least 4 hours.
optional: 3/4 cup semi-sweet
chocolate chips and sea salt
Instructions
1.Preheat oven to 350°F
(177°C). Line the bottom and sides of an 8-inch or 9-inch square baking
pan with aluminum foil or parchment, leaving an overhang on all sides to
easily lift the brownies out of the pan when cool. (If using a 9-inch pan, the
bake time will be a few minutes less.) Set aside.
2.With a handheld or stand
mixer fitted with a paddle attachment, beat the butter on high speed in a large
bowl until smooth and creamy, about 1 minute. Add the brown sugar and beat on
high speed for 1-2 minutes until creamed. Scrape down the sides and up the
bottom of the bowl as needed. With the mixer running on low speed, add the
eggs and vanilla extract. Beat on medium-high speed until combined, then beat in
1 cup Nutella and salt. Mix until smooth and fluffy. Scrape down the sides
and up the bottom of the bowl as needed. With the mixer running on low speed,
add the flour, mixing just until combined. Do not overmix. If using
chocolate chips, gently fold them in.
3.Pour the batter into
prepared baking pan. Drop teaspoonfuls of the remaining 1/4 cup Nutella on top.
Using a knife, swirl the Nutella into the batter. Top with a sprinkle of sea
salt.
4.Bake the brownies for
32-36 minutes. Keep your eye on them and test with a toothpick to determine
doneness. If the toothpick comes out with only a couple moist crumbs, the
brownies are done. The brownies may take a few minutes longer; all ovens vary.
Mine took 36 minutes.
5.Allow the brownies to
cool completely in the pan set on a wire rack. Once cool, lift the foil
out of the pan using the overhang on the sides and cut into squares. You can
top each with more sea salt if desired. Store in an airtight container at room
temperature or in the refrigerator for 3-4 days. They won’t last that long!
Note: Freezing Instructions: For longer storage,
freeze the brownies for up to 2-3 months. Thaw overnight in the
refrigerator then bring to room temperature before serving.
· 3 cups (22.5 ounces) granulated sugar
(see note)
· 2 teaspoons baking soda
· 2 teaspoons ground cinnamon
· 1 teaspoon ground nutmeg
· 1 teaspoon salt
· 1 (15-ounce) can pumpkin puree (not pie
filling)
· 1 cup canola, vegetable, avocado or
melted coconut oil (see note)
· 4 large eggs
· 2/3 cup water or buttermilk
· 1 to 2 cups semi-sweet chocolate chips
INSTRUCTIONS
Preheat the oven to 350 degrees F.
Grease two 9-inch by 5-inch loaf pans or three 8 1/2-inch by 4 1/2-inch
loaf pans.
In a large bowl, mix flours,
sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
In a medium bowl or in a large
liquid measuring cup, whisk together canned pumpkin, oil, eggs and 2/3 cup
water (or buttermilk) until well combined and stir into dry ingredients,
just until the dry ingredients are moistened and no dry streaks remain.
Stir in the chocolate chips. Pour
batter in prepared pans.
Bake the bread for 50 to 70
minutes or until a toothpick inserted in the center comes out clean.
Remove the bread from the oven and let sit for 10-15 minutes. Run a knife
gently around the edge of the bread and turn the bread out, right side up,
onto a wire rack to cool completely.
This bread freezes beautifully.
After cooling, wrap the bread in a layer of plastic wrap and then a layer
of tin foil. Freeze for up to 2 months.
NOTES
Let it Cool: this bread tastes best when it has cooled completely for a few
hours and tastes even better the next day.
Sugar:
over the years, I've decreased the sugar and the bread still tastes delicious.
The ingredient list calls for 3 cups, but I often use 2 cups for a slightly
less sweet bread.
Oil + Applesauce: you can easily replace part of the oil with applesauce (many
commenters in the thread below have done so with great results). My favorite is
1/2 cup applesauce, 1/2 cup oil.
Chocolate Chips: if you have trouble with the chocolate chips sinking to the
bottom of the loaf, try tossing them with the dry ingredients before adding the
wet ingredients.
1.Preheat oven to 350
degrees. Line 24 muffin tins with cupcake liners.
2.In a large bowl, whisk
together cake mix and dry pudding in a large bowl. Add water, oil, lemon juice,
eggs, and lemon zest, TrueLemon, and stir to combine.
3.Fill cupcakes 2/3 full.
Bake 16-18 minutes
4.Cool pan. Place on
cooling rack and cool completely.
Makes 22-24 cupcakes
RASPBERRY
BUTTERCREAM
1 cup unsalted butter softened
3 ½ cups powdered sugar
1 tbl heavy cream (I used less)
1 tsp vanilla extract
1/3 cup raspberry preserves or jam
Pinch of salt
Instructions
In the bowl of a stand mixer
fitted with the paddle attachment, beat the butter until smooth.Mix in the powdered sugar, heavy cream and
vanilla extract until well combined.Add
in the raspberry preserves and salt, continue mixing until fully combined.Frost the cupcakes as desired.
Coconut Cake with Lime Curd and Coconut Buttercream
A
secret ingredient of sour cream makes this cake so moist, dense, and delicious!
Cook:
25
mins
Yield:
2
– 9 inch round cakes
Ingredients
·1
(18.25 ounce) package white cake mix
·1
cup al purpose flour
·1
cup white sugar
·¾
tsp salt
·1 1/3 cups water
·1 cup sour cream
·2
tbl vegetable oil
·2
tsp coconut extract
·2
eggs
Directions
Preheat oven to 325 degrees F (165
degrees C). Grease and flour an 11x13 inch cake pan.
Stir together the white cake mix,
flour, sugar, and salt in a large bowl until well mixed. Pour in the water,
sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and
beat with an electric mix on low until all the ingredients are mixed and
moistened but some lumps still remain, 4 minutes.
Pour the batter into the prepared cake
pan, and bake in the preheated oven until the top is a light golden brown and a
toothpick inserted into the center of the cake comes out clean, about 25
minutes. Allow to cool before frosting.
Lime Curd
Use
limes, key lime juice, or even lemon to make the perfect curd at home. This
recipe is easy and is done in under 10 minutes!
Ingredients
·3large eggs
·3/4cupgranulated
sugar
·Pinchof salt
·1/2cupfresh
lime juiceor bottled Key Lime juice
·Zest of 1 large
or two small limesor Key limes
·4tablespoonsunsalted
butterdiced
Instructions
1.Place eggs, sugar, salt, juice,
and zest in a medium saucepan. Do not put it over the heat yet. Whisk the
ingredients together until smooth.
2.Place over low heat. Stir
constantly with a wooden spoon until the mixture thickens, about 4-5 minutes.
Turn all the way to low and add the butter. Stir until smooth.
3.Remove from heat and pour into
jar(s). Makes just shy of 2 cups.
Coconut Buttercream
1 cup unsalted butter at room temperature
½ cup coconut milk
4 cups powdered sugar
½ tsp vanilla extract
1-2 tsp coconut extract
1/8 tsp salt
In the bowl of a stand mixer fitted with the paddle attachment, beat
together the butter and coconut milk on medium speed until smooth, about 2
minutes.Add the powdered sugar, vanilla
and coconut extracts, and salt, raise the speed to medium-high and beat until
combined, about 1 minute, stopping the mixer to scrape down the sides of the
bowl as needed.Cover and refrigerate
until ready to use.I added more
powdered sugar to make it easier to pipe.
Assemble the Cake
Pipe buttercream around the round cake edge, fill in with lime
curd.Add second layer and frost the
cake.I put shredded coconut around the
sides and then flaked toasted coconut on top.
I doubled the recipes and made 4 layers, it was very tall.I would suggest a 3 layer cake and make the rest into cupcakes or single
layer cake.
