Tuesday, March 13, 2018

Carmel Buttercream Frosting


First Stage
  • 2 cups sugar
  • 1 cup buttermilk
  • ½ cup Crisco vegetable shortening
  • ½ cup butter
  • 1 teaspoon baking soda
Second Stage
  • ½ cup butter
  • 2 cups confectioner's sugar


  1. Add all ingredients from the first stage of the frosting recipe in a 3-4 quart pot. Stir ingredients with a wooden spoon as cooking over medium-low heat.
  2. Cook to softball stage (235-245 degrees on a candy thermometer as well as using the cold water test).
  3. Remove from heat and pour into a large mixing bowl or the bowl of a stand mixer. Using a whip attachment, whip the caramel until it has cooled enough to touch lightly.
  4. Add the butter and salt from the second stage of the frosting recipe to the mixing bowl and whip.
  5. Add confectioner's sugar in ½ cup increments, stopping after each to scrape sides of mixing bowl. Turn mixer onto high for about 10 seconds after each addition to incorporate air into the frosting.
  6. Adjust the amount of confectioner's sugar to result in a frosting that will hold it's shape.
  7. Frost cake and store on a cake plate covered with a dome or an airtight container.
  8. Best served within 1-3 days.
Adapted from: https://addapinch.com/salted-caramel-buttercream-frosting-recipe/

Butter Cake


2 Cups of Four
1 1/3 teaspoons baking powder
2/3 teaspoon baking soda
pinch of salt
2/3 cup of butter
1 1/3 cup of sugar
3 eggs, room temp
2/3 cup buttermilk, room temp
1 teaspoon vanilla


  1. Preheat oven to 350 degrees.
  2. Prepare 3 9-inch cake pans with shortening and flour.
  3. Combine flour, baking powder, baking soda, and salt with a whisk in a large bowl. Set aside.
  4. Cream butter until fluffy and then add sugar. Cream together for about 8 more minutes.
  5. Add eggs, 1 at a time, and cream together after each.
  6. Add flour mixture and buttermilk, alternately, beginning and ending with flour. Combine each addition of flour and then turn mixer on high to add air into the batter.
  7. Add vanilla and beat well. Turn mixer on high once vanilla has been incorporated for about 10 seconds to lighten batter.
  8. Divide among pans and bake for 25-30 minutes until set.
  9. Turn out of pans onto cooling racks and allow to cool completely.
Make with Carmel Buttercream Frosting

Adapted from: https://addapinch.com/salted-caramel-buttercream-frosting-recipe/

Tuesday, January 2, 2018

Eileen's Rolls


  • 1 packet of yeast
  • 1 1/2 c of warm water
  • 1 tsp sugar
  • 1 egg (room temp)
  • 2 tbsp oil
  • 1 tsp salt
  • 3 1/2 cup of flour


  • Combine packet of yeast, warm water, and sugar and let sit 10 minutes
  • Add the rest of the ingredients and mix well. Dough will be wet
  • Let rise 1 hour in greased bowl
  • Separate into rolls and let rise another half hour (preheat oven 375)
  • Bake 20 min at 375.

Tuesday, December 26, 2017

Cookie Icing



Refrigerate for a little bit before pipping.

Gingerbread Cookies


  • 3 cups all-purpose flour
  • 1 12 teaspoons baking powder
  • 34 teaspoon baking soda
  • 14 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 34 teaspoons ground cinnamon
  • 14 teaspoon ground cloves
  • 6 tablespoons unsalted butter
  • 34 cup dark brown sugar
  • 1 large egg
  • 12 cup molasses
  • 2 teaspoons vanilla


In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended. In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended. Add molasses, vanilla, and lemon zest and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)

Preheat oven to 375°.
Grease or line cookie sheets with parchment paper. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/4-inch thick.
Use additional flour to avoid sticking. Cut out cookies with desired cutter-- the ginger bread man is our favorite of course. Space cookies 1 1/2-inches apart. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!). Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

Adapted from: http://www.geniuskitchen.com/recipe/the-most-wonderful-gingerbread-cookies-80156

Saturday, December 16, 2017

Peanut Butter Blossoms


  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 ounces (1 stick) butter, at room temperature
  • ½ cup smooth peanut butter
  • ½ cup granulated sugar, more for rolling
  • ½ cup light brown sugar
  • 1 large egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • Hershey’s Kisses, foil removed 

Sunday, August 6, 2017

Chocolate Chip Cookies


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  3. Bake for about 10-12 minutes in the preheated oven, or until edges are nicely browned.
Adapted from: http://allrecipes.com/recipe/10813/best-chocolate-chip-cookies/