BOB Recipe: One Bowl Chocolate Frosting



from:  Baker’s
Product:  Unsweetened chocolate squares

BOB Recipe:  One Bowl Chocolate Frosting

Microwave 4 squares Bakers unsweetened baking chocolate in large microwavable bowl on High 2 minutes.  Stir until chocolate is completely melted.  Cool 5 minutes or to room temperature.

Add 1 pkg (16 o) powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tsp vanilla; beat with electric mixer on low speed until well blended.  Gradually add 1/3 cup milk, beating until well blended.  Makes 3 cups or enough to frost top and sides of 2 (8 or 9 inch) layers; top and sides of 13 x 9 inch cake; tops of 3 (8 or 9 inch) layers; or 18 to 24 cupcakes.

Bob Recipe: Turtle Cheesecake

from:  Grassland
Product:  Butter

Bob Recipe:  Turtle Cheesecake

2 c crushed oreo cookies
2 c salted butter, softened
1 1/2 c brown sugar
1 c chopped pecans
2 -8 oz pkg of cream cheese
1/2 c powdered sugar
4 squares semi-sweet baking chocolate
1/3 c whipping cream

Crust:  Mix together 2 c crushed oreo cookies and 1/2 c melted butter, press into bottom of spring form pan.

Caramel Layer:  In sauce pan, melt 1 1/2 c (3 sticks) of butter, add 1 c brown sugar and boil until thickened.  Spread 1 c chopped pecans over cookie crust.  Pour caramel layer over chopped pecans.  Put in freezer to set.

Cream cheese layer:  Whip together with mixer; 2 (8 oz pkg) of softened cream cheese, 1/2 c powdered sugar, 1/2 c brown sugar, until smooth.  Spread over caramel layer.

Chocolate layer:  In a small pan, melt together 4 sq semi sweet baking chocolate and 1/3 c whipping cream, just until chocolate melts.  Stir constantly.   Cool completely.  Spread over cream cheese layer.  Refrigerate 2 hours before serving.


Bob Recipe: Strawberry Shortcake

from:  Grassland
Product:  Butter

Bob Recipe:  Strawberry Shortcake

2 c flour
2 Tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
1/2 c cold unsalted butter
1 egg, beaten
2/3 c skim milk
2 pints, strawberries, sliced
light whipped topping, optional

In a bowl, combine flour, sugar, baking powder, salt and cream of tartar.  Cut in butter until mixture is crumbly.  Add the egg and milk; mix well.  Spread into an 8 inch square baking pan coated with nonstick cooking spray.  Bake at 375 F for 20 – 25 minutes.  Cut inot 18 pieces.  Top nine pieces with half of the strawberrries.   Repeat layers and top with whipped topping if desired.


Grassland Butter is my Secret Ingredient for my Best-ever Butter Cake


This is plain and simple butter cake…but made extra rich, extra creamy and extra special with Grassland butter.   Butter is the most important ingredient in this cake and Wisconsin’s  Grassland butter is the perfect choice.   “Ask for Grassland product at your local grocer” to make your cakes, cookies and pastries this winter.  Grassland’s wholesome quality and fresh-from-the-farm goodness make everything taste better.  For more information about Grassland and its products, visit the website at

Best-ever Butter Cake

1 ½ cups (3 sticks) Grassland unsalted butter, softened
2 cups sugar, divided
9 pieces large eggs, separated
1/2 teaspoon Nielsen Massey Orange Extract
1/4 teaspoon Nielsen Massey Lemon Extract
1/2 teaspoon cream of tartar
3 1/4  cups cake flour, sifted
3 1/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup evaporated milk

Preheat oven to 325 degrees F.  Grease, line and grease again three 9 x 5 inch loaf pans; set aside.
In a medium bowl, whisk together flour, baking powder and salt to aerate;  set aside.

In a large bowl, beat egg whites, cream of tartar and 1 cup sugar until stiff but not dry.  In another large bowl, cream butter and remaining 1 cup sugar until butter turns pale.  Add the egg yolks one at a time and beat until blended.   Mix in extracts.  Using low speed of electric mixer, add flour mixture alternately with milk and beat until blended.  Fold in beaten egg whites into the butter mixture.  Divide cake batter into prepared pans.  Bake for 45 to 55 minutes or until a wooden skewer inserted in the center comes out clean.

Many thanks to Christine Lindner (of Flavorful Insights)for sharing this press release…

Grassland Butter: The Secret Ingredient for Holiday Baking

Greenwood, Wisconsin, November 30, 2012— This season bake sweet holiday memories with Grassland Butter. It’s pure, natural, unparalleled flavor and texture, makes holiday favorites taste even better. Whether you’re baking up dozens of blissful butter-rich breakfast croissants, chocolate pecan cookies or peppermint whoopie pies with your little helpers — the creamery rich flavor of butter will come through in every bite.

Butter is synonymous with holiday baking. For the best baked goods start with the best ingredients. Grassland Butter is the essential holiday baking ingredient. For more than a century, Grassland has been producing quality butter and is currently the largest family-owned butter creamery in the world, producing one-third of the U.S. butter. Choose from Grassland’s Salted or Unsalted Butter to baked up signature holiday favorites.

As the butter experts, Grassland offers the following holiday “Butter Bits” and tips with the Wisconsin Milk Marketing Board, Inc.:

Use unsalted butter with when baking – its delicate flavor brings out the best in these types of foods.

For melt-in-your-mouth cookies, use slightly softened, unsalted butter. With its low melting point, butter helps make cookies soft and chewy on the inside, but crisp and golden on the outside.

For flakier pie crusts and puff pastries, keep butter as hard and cold as possible prior to use. The flaky texture is produced when cold pieces of butter, trapped between thin layers of dough, melt during baking, creating small air pockets.

Store butter in its original packaging or in a sealed container in the coldest part of the refrigerator, not in the refrigerator door. Keep butter away from foods with strong odors or distinct flavors.

Founded in 1904, the Wuethrich family has spent more than a century crafting award-winning butter. As the world’s largest family-owned butter creamery located in Greenwood, the heart of central Wisconsin, Grassland knows butter producing one third of the U.S. butter. As a leader in innovation with uncompromising quality, Grassland offers a medley of fine butter products specially developed and packed for retail, foodservice and industrial dairy customers. Grassland’s enticing menu of award-winning butter products for dining, cooking, baking and confectionery creations delivers unmatched quality and pure flavor every time.

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Quick Caramel Frosting

I always use this caramel frosting recipe to spread over top of baked caramel cake or cupcakes.   Use Duncan Hines caramel cake mix to bake the caramel cake.

Quick Caramel Frosting
1 stick (1/2 cup) butter
1 cup light brown sugar, packed
1/4 cup heavy whipping cream
1 to 1 1/2 cups powdered sugar, sifted

Melt butter in a small saucepan over medium heat.  Stir in brown sugar and cook until sugar is completely dissolved.  Add the cream and let mixture boil.  Cool slightly, then beat in enough powdered sugar until desired spreading consistency.  Perfect too with a baked vanilla chiffon cake.



Lemon Pound Cake to Die For


Just made this recently for Patricia V. — lemon pound cake tops her list of favorite indulgences.  After she finished a slice of the cake, I asked her if she liked it, and she exclaimed, “I don’t like it — I LOVE IT!”.  Goal achieved, yes!

Lemon Pound Cake to die for

3 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
3 cups sugar
1 cup (2 sticks) butter, softened
1/2 cup shortening
5 large eggs
1 cup whole milk
Zest and juice of 1 lemon
1/2 teaspoon orange extract (optional)
1/4 teaspoon lemon extract (optional)

Preheat oven to 350F

Pam-spray and flour two 9 x 5 loaf pans.

Sift flour, baking powder and salt into medium bowl.  Set aside.

Using an electric mixer, cream together butter, shortening and sugar.  Add eggs one at a time, beating until well blended after each one.  Mix in lemon zest.

Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low to medium speed just until blended after each addition. Mix in lemon juice.

Pour batter into prepared pans.  Bake cakes until tester inserted into center comes out clean, about 55 to 65 minutes.  Cool cakes in pans for 15 minutes.  Turn cakes out onto racks and cool completely.

Autumn Fruitcake

When I must bake a cake for fall, it’s got to be my Autumn Fruit Cake with fresh apples and dried cranberries, yumm.  And there’s no better way than waking up to freshly baked Peach Caramel Sticky Buns (recipe in separate post) on a chilly day…surely will have sleepy heads out of bed with the tantalizing aroma of cinnamon.

Fruitcakes are such a big thing during the winter season.   Well, you really don’t have to wait for the cold season to enjoy rich, moist and dense fruitcakes.   Chilly days started early this year, so we just might as well start early baking fruitcakes.   This fruitcake recipe is enhanced with apples and cranberries and  makes two loaf pans…you guessed it, with 2 teaspoons of cinnamon.

3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
2 pieces golden delicious apples, unpeeled, cored and chopped (about 3-4 cups)
2/3 cup craisins or dried cranberries
2/3 cup chopped walnuts
4 large eggs
1/2 cup (1 stick) margarine, melted
3/4 cup canola or vegetable oil
1 cup light brown sugar, packed
1 1/2 cups sugar
1 1/2 tablespoons vanilla

Pam-spray two 9 x 5 loaf pans and line bottom and sides with wax paper; set aside.  Preheat oven to 325 F.   In a medium mixing bowl, whisk to aerate flour mixture:  flour baking soda, baking powder, salt, cinnamon and nutmeg; set aside.

In a large mixing bowl, whisk eggs, melted margarine, oil, and sugars.   Beat in flour mixture and mix until just combined.  Fold in chopped apples, craisins and walnuts.  Divide batter between 2 pans.  Bake for 65 to 75 minutes or until done.  Cool in pans on a wire rack for 15 minutes before removing to cool completely.

Double Chocolate Chip Banana Bread


We just love banana breads…I have a “go to” moist banana bread recipe, but this King Arthur Flour’s double chocolate chip banana bread recipe includes sour cream in the list of ingredients…mmm, spells “moist” to me…gotta try this, so I did today.   Made some substitutions (hehe, I can’t help it, I’ve been baking a whole lot, I know what works!):  margarine for butter, white chocolate chips (all I could find) instead of semi-sweet chocolate chips.  Also added 1/4 cup light brown sugar to sweeten bananas more.  And I doubled the recipe…because we just love banana breads!

Double Chocolate Chip Banana Bread
(Adapted from King Arthur Flour)

1 cup (2 sticks) margarine, softened
1 cup sugar
1/4 cup light brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon banana extract (optional)
2 cups mashed ripe bananas
1 cup regular sour cream
2 cups all-purposed flour
2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsweetened cocoa powder
1 cup white chocolate chips

Preheat the oven to 350 F.  Pam-spray and line with wax paper two 9 x 5 loaf pans; set aside.

In a large mixing bowl, beat the margarine and sugars, using electric mixer, until light and creamy.  Beat in the eggs, one at a time, then stir in the extracts, bananas and sour cream.  Add flour, baking soda, salt, and cocoa powder; stir until well-combined.   Fold in the chocolate chips.

Pour the batter into the pans and bake for 50 to 60 minutes or until a wooden skewer inserted into the center comes out clean.

Remove the breads from the oven, and allow to rest in the pans for 10 minutes.  Turn the breads out onto a rack to cool completely.

Rating:  Super moist and chocolatey-good!

“Light not so sweet” Tres leches cake

Here’s sharing recipe for the tres leches cake I baked and brought to our “Taco Monday”.

“Light not so sweet” Tres leches cake

Sponge Cake
1 1/2 cups unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
6 large eggs, separated
1/2 teaspoon cream of tartar
1 1/2 cups sugar, divided
1/3 cup cold water
2 teaspoons vanilla
1 teaspoon almond flavoring

In a medium-sized mixing bowl, whisk together the flour, baking powder and salt; set them aside. In a large mixing bowl, beat the egg whites with the cream of tartar until soft peaks form.  Add 1/2 cup sugar gradually and continue beating until stiff peaks form.  Set them aside.

In a separate bowl, beat the egg yolks until they’re pale yellow, thick and fluffy.  Add the remaining 1 cup sugar and continue beating until the mixture falls from the beaters in ribbons.  Add the 1/3 cup cold water and flavorings to the egg yolk mixture, then stir in the dry ingredients. Gently fold in the beaten egg whites.

Grease and flour a 9 x 13-inch pan.  Spoon the batter into the pan, and level it with a spatula.  Bake the cake in a preheated 350 degrees F oven for 28 to 30 minutes, until a wooden skewer inserted in the center comes out clean.  Let the cake cool in the pan for 20 minutes

Tres Leches Soaking Mix:
3/4 cup evaporated milk
1/2 cup sweetened condensed milk
1/3 cup heavy cream
1 tablespoon rum or brandy or 2 teaspoons vanilla extract

Whisk together the three milks and the rum or brandy if you are using it. While the cake is in the pan, poke holes all over the cake using fork.  Slowly pour the liquid over the cooled cake.  Refrigerate for three hours, or overnight if possible.

Frost with cool whip and garnish top with chopped maraschino cherries.
More photos from our Taco Monday Party…

tacos anyone?

carne asada i think..not sure

cooked ground beef

guacamole and tomatillo salsa

oh so good!

Sarah’s EZ Red Velvet Cupcakes with Cream Cheese Frosting

Sarah’s EZ Red Velvet Cupcakes with Cream Cheese Frosting
Red Velvet cupcakes always a hit without hitting you too hard in the pocketbook.  I start with Duncan Hines red velvet cake mix (I just want to save my red food color for icings) which is super red through and through.  I use this recipe mostly for red velvet cupcakes, works everytime….and no sweat, mix few ingredients and you got a red thick batter in a flash.

1 box Duncan Hines red velvet cake mix
3 large eggs
1 stick (1/2 cup) butter, melted (use only butter, no substitute)
2 tablespoons dried buttermilk powder (optional)
1 cup water

Preheat oven to 350 F.  Mix all ingredients in a large mixing bowl until well-combined.  Scoop or ladle in paperlined muffin tins (about 2/3 full).  Bake in preheated oven for 20 minutes or until done.  Let cool completely.  Frost with store-bought cream cheese icing (not same as you prepared frosting from scratch — but good enough).

ready to travel!