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Posts Tagged ‘Cream cheese’

This is one of my favorite recipes that my grandmother made for me. Every Christmas she would make Gooey Butter Cake and I would just devour it with her.

Step 1 Ingredients:
  • Golden Butter Recipe Yellow Cake Mix
  • 1/2 c butter, softened
  • 2 eggs
Step 2 Ingredients:
  • 8 ounces cream cheese
  • 1 lb powdered sugar
  • 1 egg
Directions
  1. Preheat oven to 350 degrees and grease a 9×12″ pan.
  2. Mix cake mix, butter and eggs until thick and smooth.  Creating a slight wall, spread mixture in pan {best with your hands}.
  3.  Mix the remaining ingredients on low until smooth.  Pour over cake mixture.  Bake 35-40 minutes, leaving it slightly gooey.  Garnish with sprinkles of powdered sugar, cool and serve.

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Fiancés favorite cookies are snikerdoodles. So I would feel pretty good surprising him with these sometime…

To Make….

or the cupcakes:

for the cinnamon-sugar dusting:

  • 1 tsp. cinnamon
  • 2 T. sugar
  1. Preheat oven to 350°. Line standard muffin tins with paper liners and set aside.
  2. Sift together both flours, baking powder, salt, and cinnamon.
  3. With an electric mixer on medium-high speed, cream the butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
  4. Divide the batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
  5. Mix together the 1 teaspoon cinnamon and 2 tablespoons sugar in a small bowl for dusting the frosting. Set aside.

for the cream cheese frosting:

  • 8 oz. cream cheese, at room temperature
  • 1/2 c. unsalted butter, at room temperature
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 3 c. powdered sugar, sifted
  1. Using an electric mixer, beat together the cream cheese and butter until light and fluffy. Add the vanilla and cinnamon and beat just to combine.
  2. Slowly add sifted powdered sugar, one cup at a time, beating well after each addition.
  3. Using a pastry bag fitted with a large plain round tip (I used Ateco No. 808), pipe frosting on each cupcake. Immediately finish by dusting the frosting with the cinnamon-sugar mixture.

Sounds very do-able. And delicious.

Source: a farmgirl’s dabbles

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