Zebra Cake

January 30, 2011 § 8 Comments

My Grandmas Zebra Cake

Ingredients:

5 eggs

1 ½ cup of sugar

3 cups of flour

3/4th vegetable oil

3/4ths warm water

2 big tablespoons flour

2 tablespoon cocoa ( not Dutch)

2 tablespoons baking powder

Spanish of scent ( I used arakowy aroma) (optional)

  1. Preheat oven to 350
  2. Beat all the eggs then add in sugar
  3. Add flour
  4. Mix the water and the oil then add into mixture
  5. Add aroma and baking powder
  6. Divide dough into two equal pieces ( dough will be very liquidy)
  7.  Into one pieces of the dough had in the cocoa
  8. Into the other piece add the flour
  9. Butter a circle pan
  10. In the pan you just buttered start with two putting 2 big spoonfuls of one cocoa dough into the pan and  then add a big spoonful of the flour mixture

11.   keep alternating until it all is gone

12.  Bake for 1 hour

My grandma used to live with us. When she did I would always helped her and we use to baked this cake called zebra.  When my grandma left to go back to Poland she left me this recipe. Unfortunately the recipe was in polish and in Poland a lot of people don’t use actual measuring cups they use something called szkło which means a water glass. But because no one who reads this understands polish I had to do a lot of changes. After a few phone calls to my grandma I finally got it!:) If you feel like something here is confusing or needs work just let me know.

 
My grandma in her kitchen in Poland<3

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browned butter brownies

January 28, 2011 § 7 Comments

Bon Appétit Cocoa Brownies with Browned Butter and Walnuts

Makes 16

  • PREP TIME: 20 minutes
  • TOTAL TIME: 4 hour 50 minutes (includes cooling time)

 

Ingredients

  • Nonstick vegetable oil spray
  • 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
  • 1 1/4 cups sugar
  • 3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
  • 1 teaspoon vanilla extract
  • 2 large eggs, chilled
  • 1/3 cup plus 1 tablespoon unbleached all purpose flour
  • 1 cup walnut pieces

Preparation

  • Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.
  • Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

I failed my driving test. PLUS I have 3 days in school suspension for huge mix up at school. I have never been in trouble and these few days have been the worst.

Pillow Cookies

January 23, 2011 § 4 Comments

Now before you go making these cookies make sure you have mini chocolate chips! I didn’t, so I attempt to chop 12oz of big chocolate chips. Let me tell you that is not easy!

 

Brownie Pillow Cookies

http://www.bakerella.com/pillow-cookies/

1 package brownie mix (I used Ghirardelli)

1 cup butter, room temperature
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips

Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8)

For the chocolate chip cookie dough, beat butter with a mixer until creamy.

Add brown sugar and beat until smooth.

Add eggs, yolk and vanilla. Beat until smooth.

Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk.

Add flour to butter mixture and beat until combined. Stir in mini chips.

Let dough chill covered in the refrigerator for at least an hour.

Preheat oven to 350 degrees.

Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.

After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.

During this step, I found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.

Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.

Cool on the baking sheet for a few minutes and then cool completely on a wire rack.

Makes about ten cookies using a little less than a 1/2 cup of dough for each cookie.

If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes.

Random Question: Does anyone have tips for parallel parking? I have to take the driving test Tuesday and I’m so worried!

 

Super Peanut Butter Cookies!

January 14, 2011 § 3 Comments

Peanut Butter Cookies
1 cup peanut butter
1 cup dark brown sugar
2 eggs
1/2 cup old fashioned oats
1/3 whole wheat flour
1 tsp. baking soda
1/2 cup bittersweet chocolate chips

 

Mix pb and brown sugar in mixer on medium speed until nice and blended (around 3 minutes)
Add eggs. Mix well.
Mix oats and soda.
Stir in chocolate chips.
Spoon onto parchment lined baking sheet, and bake at 350° for 11-12 minutes.
 
and yes I’m sick but I found a random picture of this cookie and I realized I could post that! I’m finally going to school tomorrow which is great since I haven’t gone since monday! But this weekend I have a big tournament in Amish country for volleyball and then midterms are next week too. Talk about stressful!

Christmas Snowmen Cupcakes!

December 27, 2010 § Leave a comment

I went to a christmas ugly sweater party and I wanted to make something festive so Martha Stewart inspired me to make snowman cupcakes!

 Red Velvet Cupcakes with Cream Cheese Frosting

 

 

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar
  • Chopped pecans and fresh raspberries or strawberries, for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Snow Men 

  • food gel for eyes
  • bag of mini chocolate chips for eyes and buttons
  • pretzel sticks for arms
  • one bag red pull and peel twizzlers
  • bag of big marshmallows

With one pretzel stick stack on 2 marshmallows. Break another pretzel in half and push into the body for arms. With the a sharp object make holes for where you want to enter the mini chocolate chips for the eyes and the buttons. Next twist around the twizzler for the scarf. Apply the orange food gel for the nose last. Now you have yourself a snowman!

Birthday Cookies

December 13, 2010 § 1 Comment

Its my friend’s birthday tomorrow! Of corse that means some cookies were necessary to bake for her!…

I got these lovely cookies from martha stewart

Sugar Cookies

Makes about 20 (3 1/2-inch) cookies

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cups granulated sugar
  • 1/4 cup packed light-brown sugar
  • 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
  • 1 cup unsalted butter, (2 sticks), softened
  • 2 large eggs
  • Sanding sugar, for sprinkling

Directions

  1. Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
  2. Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.
  3. Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
  4. Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

 

These were good but a little on the boring side. Now you may have noticed the brown situation next to the sugar cookies…. This was taken from http://www.lovintheoven.com/2008/12/day-6-oatmeal-toffee-walnut-cookies.html and I may have made a little mistake on theses.

    

 Oatmeal and Toffee Cookies!

(In my case balls)

Ingredients
  

 

  • 3 cups old-fashioned rolled oats
  • 1 1/4 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 2 large eggs
  • 2 1/2 teaspoons pure vanilla extract
  • 1 cup toffee bits
  • 1 cup chopped walnuts* I changed this half a cup of walnuts, half a cup of pecans

Preheat oven to 350 F.

Whisk together oatmeal, flour, cocoa, baking soda, baking powder and salt.

In the bowl of stand mixer cream butter and sugars until pale and fluffy (5 mins) and add eggs and vanilla until just combined. Add oat mixture and mix until just combined. Stir in walnuts and toffee.

Scoop onto a parchment lined baking sheet. Bake for 10-13 minutes, depending on the size of your cookies. Let cookies cool on sheet for five minutes and transfer to wire racks to cool completely.

MAKE THESE! They were so good. I made a mistake and I somehow forgot to add AP flour. How i have no idea. They werent cookie like obviously so after I baked them I forced them into little balls..not attractive but still yummy!

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