Category Archives: cakes

Amish Cinnamon Bread

Amish Cinnamon Bread

Looking for a cinnamon bread that is full of cinnamon.  Well here is the cinnamon bread for you.  No fancy ingredients, just go to your pantry and pull out all the ingredients.

Serve this up for breakfast, snack and don’t forget to put a slice in your lunch for a special treat.  If your feeling generous take a loaf of this cinnamon bread and share with your neighbor or someone who you feel just might need a pick me up.

Amish Cinnamon Bread

1 cup butter softened
2 cups sugar
2 eggs
2 cups butter milk ( if you don’t have butter milk substitute with 2 cups milk and add 2 Tablespoons vinegar or lemon juice.  Stir and use.)
4 cups flour
2 teaspoons baking soda

Cinnamon and Sugar

2/3 cups of sugar
2 teaspoons cinnamon

Stir together and set aside for later use.

Using your kitchen aid mixer or you can stir it by hand, cream together butter and sugar.  Add eggs.  Mix together.

Add milk.  Mix together.

Mix together flour and baking soda.  Add to mixture and mix well.

Grease 2 loaf pans.  Add half the mixture into each pan.  Spread evenly in pan.  Using 3/4 of cinnamon sugar mixture.  Sprinkle over each loaf pan filled with batter.

Top with rest of the batter.  Using rest of your cinnamon sugar for topping.

Bake at 350 degrees 45 to 50 minutes.  ENJOY!

Amish Cinnamon Bread

http://www.candysfarmhousepantry.com/?p=2104  Amish Pancakes
http://www.candysfarmhousepantry.com/?p=1689  Amish Vanilla Cake
http://www.candysfarmhousepantry.com/?p=1697  Amish Chocolate Frosting

BlueBerry Poke Cake

Blueberry Poke Cake

Ten minutes to throw together this delicious cake from scratch, Twenty-five minutes to bake, Five minutes to cool.  Add the blueberry topping and a whipped topping and you are all set.  Fast, easy and so very delicious.

Don’t have blueberries, use blackberries, strawberries, or how about peaches.  Use what you have on hand and make this over the top yummy cake for family and friends.  Don’t forget to share with the neighbors.

2 1/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup unsalted butter, melted
3/4 cup buttermilk
3 eggs
1 teaspoon vanilla extract
2 cups blueberry preserves or any other preserves you enjoy.
6 tablespoons water
4 cups whipped topping

Preheat oven to 350 degrees.  Spray a 13×9 baking dish with cooking spray.

In a large bowl whisk together flour, sugar, baking powder, baking soda.

Make a well in center of dry ingredients and add melted butter, buttermilk, eggs and vanilla.  Beat with a mixer at low-speed until combined and smooth.

Bake for 25 minutes or until a wooden toothpick comes out clean.  Cool for 5 minutes.

While cake is cooling, in a bow add your preserves and water.  Stir to mix.

Take a wooden end of a spoon and make holes in your cake.

Pour preserve mixture over cake spreading to fill in the holes and cover the cake.  Chill for 10 minutes.

Spread top of cake with whipped topping.  Garnish with blueberries.

ENJOY!

Blueberry Poke Cake

http://www.candysfarmhousepantry.com/?p=2117  Chocolate Chip Cookie Mug

 

 

Chocolate Fudge Brownie Ganache Cheesecake

Chocolate Cheesecake

We live in the country and our closest neighbor is around half mile away, at the end of our lane to be exact.  Becca is a wonderful baker.  My son went down to help with some internet computer problems.  In return Becca is making different cheesecakes and we are on the receiving end of these awesome goodies.

Chocolate Fudge Brownie Ganache Cheesecake

1 box brownie mix (prepare according to directions)
24 ounces cream cheese
3/4 cup sugar
3 eggs beaten
2 Tablespoons vanilla

Make the brownie mix and pour into a spring form pan.  Bake at 350 degrees for 20 to 25 minutes.

Add cream cheese and sugar to bowl and beat until combined.  Add eggs and vanilla.  Beat until smooth and creamy.

Remove brownie from the oven and reduce heat to 325 degrees.  Pour the cream cheese mixture on top of brownies and bake for 50 minutes.

Cool for 3 hours or overnight.

Ganache

2 cups heavy cream
1 pound semi sweet chocolate chips

Heat heavy cream until just to the boiling point.  Pour in chocolate chips and stir until nice and smooth.  Let sit for 10 minutes.

Pour over cheese and you can let it run down the side if you like.  Let sit for 30 minutes to set.  ENJOY!

 

 

Old Fashion Coke Cola Cake

Old Fashion Coke Cola Cake
Old Fashion Coke Cola Cake

Over the years my mother collected recipes.  I remember her cutting them out of local newspaper and her favorite magazine Better Homes and Garden.  Family shared and swapped recipes.  Don’t forget the church cookbooks where everyone from the surrounding area shared their family favorites.

When mom made her Coke Cola Cake it was usually for a holiday or feeding a crowd.  There was never any left over, which made me sad.

This is extremely rich, chocolate and moist.  I don’t make it often because of obvious reasons, when it does make an appearance everyone lines up quickly for a slice.

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 can 12 ounces cola
1 cup butter, cubed
1/4 cup baking cocoa
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract

Glaze

1 can 12 ounces cola
1/2 cup butter cubed
1/4 cup baking cocoa
4 cups confectioner sugar sifted

Preheat oven to 350 degrees.  Grease a 13×9 inch baking pan.

In a large bowl whisk  flour, sugar, baking soda, salt and cinnamon.  In a small saucepan combine cola, butter and cocoa.  Bring to a boil.  Stir occasionally.  Add flour mixture and stir just until moistened.

In a small bowl, whisk eggs, buttermilk and vanilla.  Add egg mixture to flour and whisk together.  Pour into greased baking pan.  Bake for 25 to 30 minutes.

Around 15 minutes before the cake is done, prepare the glaze.

In a small saucepan bring cola to a boil.  Cook until cola is reduced to 1/2 cup.

Stir in butter and cocoa until butter is melted.

Remove from heat and stir in confectioners sugar unto smooth.  Pour immediately over hot cake. ENJOY!

http://www.candysfarmhousepantry.com/?p=1030  Gingerbread Cake

http://www.candysfarmhousepantry.com/?p=1473  Lemon Chiffon Cake

http://www.candysfarmhousepantry.com/?p=931 Thanksgiving Cake

Garbanzo Apple Cake Gluten Free

Garbanzo Apple Cake Gluten Free

Garbanzo beans or some people call them chickpeas are full of protein and so good for everyone.  Turn these beans into a wonderful tasting dessert make them even better.  The makes an 8 x 8 cake but can easily be doubled.

Don’t forget this Garbanzo Apple Cake is gluten-free so you can serve it too all your friends and family.  Before I forget it is super moist and doesn’t need any frosting.  If you wanted to put a dollop of whip cream on top it would really make it something special.

1   15 ounce can of garbanzo beans or 1 1/2 cups of cooked garbanzo beans
4 eggs beaten
1 cup sugar or honey
1 teaspoon baking powder
2 teaspoons cinnamon
1 apple finely grated

Pre-heat oven to 350 degrees.  Spray an 8 x 8 baking dish with non-stick spray.

Drain and rinse garbanzo beans.  In a food processor or blender puree until smooth.

Place pureed garbanzo beans in a medium size bowl.

Grate apple and add to the beans.

Add all the rest of the ingredients into the bowl and stir to mix.

Pour into baking dish and bake for 50 minutes.

Garbanzo Apple Cake Mix
Garbanzo Apple Cake ready to bake.
Garbanzo Apple Cake

Enjoy this delicious gluten-free cake.

http://www.candysfarmhousepantry.com/?p=2197  Brownie Black Bean

 

Cinnamon Dutch Baby

Cinnamon Dutch Baby
Cinnamon Dutch Baby

Cinnamon Dutch Baby is an old recipe I found in moms recipe stash.  Traditionally made in a cast iron frying pan.  This is not about perfection, call this the rustic look.  Oh man is it good.

My memories are of mom whipping the mixture really fast until everything was frothy.  I throw everything in the blender and froth it the easy peasy way.

The ingredients are pantry staples, no fancy special ingredients needed.  Make sure the eggs and milk are at room temperature.  This will ensure a nice tall rise.  Once you place the Cinnamon Dutch Baby in the oven you can’t peek.  After you remove it from the oven the Cinnamon Dutch Baby will sink quickly.

Serve this with a scoop of ice cream.  Some of these old recipes are the best.

3 eggs room temperature
1 egg white room temperature
2/3 cup milk room temperature
3/4 cup flour
2 Tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 Tablespoons butter melted

Preheat oven to 400 degrees.  Place a 12 inch cast iron skillet in oven to preheat.

In the blender add eggs, egg white, milk, flour, sugar, cinnamon, salt, vanilla, butter.  Process on high until batter is smooth and frothy, around 50 seconds.

Carefully remove skillet from oven.  Place 2 Tablespoons butter in the skillet and swirl to coat the skillet.

Pour batter into the skillet.

Bake for 25 minutes.  Don’t open that oven door.

In a small bowl stir 1/4 cup sugar and 1 1/2 teaspoons cinnamon together.  Sprinkle onto hot Dutch Baby.

Serve with ice cream immediately.  ENJOY!

Doughnuts Baked Plus Topping Options

Doughnuts Baked Plus Topping Options
Doughnuts Baked Plus Topping Options

Doughnuts baked take 20 minutes to prep and 15 minutes to bake.  While these delicious doughnuts are baking make some awesome toppings.  Serve  these doughnuts with a tall cold glass of milk and your kids (hubby, boyfriend) will do anything you ask.

2 cups white whole wheat flour (or use all all-purpose flour)
2/3 cup sugar
2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
6 Tablespoons butter
2 eggs lightly beaten
1 cup plain yogurt
1 teaspoon vanilla

Pre-heat oven to 350 degrees.  Spray your doughnut pan so your doughnuts won’t stick.

Combine flour, sugar, baking powder, salt, baking soda.

Cut butter into flour mixture until mixture resembles fine crumbs.

In separate bowl combine eggs, yogurt and vanilla.

Add egg mixture to flour mixture and stir to combine.

Spoon batter into a large resealable plastic bag.  Cut off a corner, squeeze batter in pan.  Fill about 2/3 full.

Bake 15 to 20 minutes or until doughnuts are light, golden brown.

Topping Options:

Sprinkle with powdered sugar.

Chocolate Glaze:  In a sauce pan cook and stir 3 ounces unsweetened chocolate and 3 tablespoons butter until melted.   Remove from heat and stir in 3 cups powdered sugar and 1 1/2 teaspoons vanilla.  Stir in 5 Tablespoons warm water until glaze coats the back of a spoon.  Dunk doughnuts into chocolate glaze.

Powdered Sugar Icing:  In a small bowl stir together 1 cup powdered sugar, 1 tablespoon milk or orange juice and 1/4 teaspoon vanilla.  Add 1 teaspoon at a time milk or juice at a time to reach drizzling consistency.

Spiced Doughnuts:  Prepare doughnuts as directed, add 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/8 teaspoon ground cloves to the flour mixture.  Coat warm doughnuts with a mixture of 2/3 cup sugar and 1/2 teaspoon ground cinnamon.

Sprinkles:  Don’t forget the sprinkles!  ENJOY!

 

Brown Sugar Cupcakes

Brown Sugar Cupcakes
Brown Sugar Cupcakes

Earlier in the week I shared with all of you how to make your own brown sugar.  If you missed out please check it out under pantry items.  Back to these cupcakes.  The added touch of molasses in the sugar gives a rich flavor and the softness needed to moist cupcakes.

If you enjoyed the recipe for Brown Sugar Cinnamon Bars, you are going to love these Brown Sugar Cupcakes.

1 1/3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 sticks of butter softened
3/4 cup brown sugar
2 eggs
1/2 cup milk (I use whole milk)
1 teaspoon vanilla

Pre-heat oven to 350 degrees.

Mix the milk and vanilla together and set aside.

In a medium bowl add the flour, salt, baking soda, baking powder and whisk together.

In a separate bowl mix the butter and brown sugar until light and fluffy.  Use your stand mixer if you have one.

Now add the eggs to your butter and brown sugar and mix.

Add 1/2 of the flour mixture and half of the milk mixture.  Mix to combine.  Add rest of the milk and flour mixture.  Mix until the batter is nice and smooth.

Line your muffin tin with cupcake liners.  Fill the cupcake liners 2/3 full of batter.  Bake for 15 to 20 minutes or until toothpick comes out clean.

Transfer cupcakes to a wire rack to cool.

Frost with this delicious Brown Butter Frosting

2 sticks butter
4 cups powdered sugar
1 teaspoon vanilla
1/4 cup milk (I use whole milk)

In a saucepan bring the butter to a boil.  When the butter starts to boil swirl the pan constantly until the butter passed the foamy phase and turns an amber color.  Refrigerate the butter for 1 hour.  It will become solid again.

After the butter is solid transfer it to your mixer and let it return to room temperature.

On low-speed add the powdered sugar, vanilla and milk.  Mix until everything is combined. If the frosting is to stiff add 1 tablespoon of milk at a time until the frosting is to the consistency you like.

TIP:  Store in the refrigerator for up to 5 days.
Freeze for up to 1 month.

Be sure to let the frosting return to room temperature before using.  ENJOY!

 

Homemade Brown Sugar

 

Simple Cheesecake

Simple Cheesecake
Simple Cheesecake

I have two children who would much rather have cheesecake for their birthday or any holiday over cake or pie.  Now they have nothing against cake or pie and would gladly eat any and all if placed before them.

Give a choice they always seem to go for the cheesecake.  Now I have made over the top cheesecakes with all kinds of goodies in them or on top of them.  Once again keeping it simple seems to be the way to go.

Plus with your basic cheesecake you have the choice of what goes on top.  As you can see chocolate sauce was chosen for this piece.  Lay out a topping bar.  Include fruits, candy, sauces, whip cream and let them go to town.

Might be a great treat for your next get together.

Crust:

1 1/4 cups graham crackers crushed
3 Tablespoons sugar
1/3 cut butter melted

Mix the crushed graham crackers with the sugar.  Add the melted butter and combine.  Pour into your pan and spread out and up the sides.  Using the palm of you hand works great.

Simple Cheesecake

2 packages 8 ounce plus one package 3 ounces cream cheese
1 cup sugar
1 14 teaspoons vanilla
3 eggs

Pre-heat oven to 300 degrees.  Beat cream cheese in a large bowl, gradually add sugar beating until fluffy.  Add vanilla.  Add eggs one at a time beating after each addition.

Pour over graham cracker crust.  Bake for one hour or until center is firm.

Make a fruit glaze for the top.

Strawberry glaze

1 cup strawberries
1 cup sugar
3 Tablespoons cornstarch
1/4 cup water

Blend sugar and cornstarch in a medium pot.  Stir in water and strawberries.  Cook slowly stirring constantly until thickens and boils.  Boil one minute.  ENJOY!

Amish Chocolate Frosting

Amish Chocolate Frosting
Amish Chocolate Frosting

While thumbing through my mothers old recipe file, I came across this Amish Chocolate Frosting recipe.  The page was stained, faded and the hand writing was difficult to read.  Something that was used that much had to be a great recipe.

Oh My Goodness, was this frosting good.  Plus it makes a big batch.

I have shared my Amish Vanilla Cake mix made from scratch.  Check it out on the blog you can’t go wrong.  The combination of vanilla cake mix homemade, topped with this Amish chocolate frosting is the perfect complement.

2 sticks butter (1 cup)
1 cup unsweetened cocoa powder
8 cups powdered sugar
1 teaspoon vanilla extract
2/3 cup hot water

In a large bowl or use your stand mixer.  Combine the butter, cocoa powder, powdered sugar, vanilla extract and hot water in the order given.

Slowly turn on your mixer and combine.  Once everything is combined, increase the speed and beat frosting for 3 minutes.

The frosting needs to cool for 20 minutes before spreading.

Store in an airtight container in the refrigerator for up to 1 week.

TIP:  You can freeze this frosting up to one month.  To use allow the frosting to return to room temperature before using.

http://www.candysfarmhousepantry.com/?p=1689  Amish Vanilla Cake