1. You are here:  
  2. Home
  3. Baked Goods Articles (Routing)
  4. PEANUT BUTTER TEXAS SHEET CAKE

Share on Social Media

 CHOCOLATE SNACK CAKE

CAKE
1 cup boiling water
1/4 cup butter, slightly softened
1 large Egg
1 teaspoon vanilla
1 cup all purpose flour
1 cup sugar
3 Tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
PUDDING ICING
2/3 cup milk
2 Tablespoons all purpose flour
1/4 teaspoon salt
2/3 cup sugar
2/3 cup butter, softened
1/2 teaspoon vanilla



Preheat oven to 350. In a medium mixing bowl, using a whisk, combine the boiling water and butter. Add the vanilla and egg, whisk to combine. In a small bowl, combine all the dry ingredients. Add the dry ingredients to the wet ingredients and whisk to combine.
Spray two 8 inch square ( or round) tin foil pans with non stick spray. Divide the batter between the two pans. Bake for 20-25 minutes or just until the middle is set. Don’t over bake. Remove from oven. Let cool on a cooking rack for 30 minutes. Remove cakes from the pans and let completely cool on the rack. ( you can go ahead and place one on your plate, let the other one hang out on the cooling rack).

ICING:
Combine milk, flour and salt in a 1 quart saucepan. Cook over medium heat, stirring constantly 3 minutes or until mixture thickens and comes to a boil. Boil for 1 minute. Pour into a small dish and cover the surface with plastic wrap. Chill completely.

Beat sugar, butter and vanilla in a medium bowl at medium speed until creamy. Gradually add the cooled flour mixture. Beat at medium speed until light and fluffy.

ASSEMBLE THE CAKE:
Add one cake to a plate of your choice. Add the filling to the top, spread evenly. Place the other cake on top of the filling. Sprinkle the top with powdered sugar! Enjoy!

Store the cake in a covered container

Share on Social Media

APPLE QUICK BREAD

APPLE MIXTURE
2 medium apples, peeled, cored and diced small or process in food processor
1/3 cup sugar
1 1/2 tsp Farm Stand Saigon Cinnamon
BATTER
1 3/4 cup all purpose flour
1 tsp Farm Stand Saigon Cinnamon
1/4 tsp fresh grated Farm Stand Whole Nutmeg, or 1/2 tsp ground Nutmeg
Pinch of allspice
Pinch of ground ginger
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1/4 cup Crisco shortening
1/4 cup salted butter
3/4 cup sugar
2 large eggs
1/3 cup vanilla or plain Greek yogurt
1 1/2 tsp Farm Stand Pure Vanilla
1/2 cup milk
Walnuts or pecans, optional, see notes
ICING
1 cup powdered sugar
4-5 tsp cream or milk
1 tsp Farm Stand Pure Vanilla
 
Preheat oven to 350F.  Spray a 9x5 loaf pan with non stick spray.  Set aside.
In a small bowl, add the apples, sugar, and cinnamon.  Stir to coat.  Set aside.  
Make the batter:  In a large bowl, add the flour, cinnamon, nutmeg, allspice, ginger baking powder, baking soda and salt.  Whisk to combine. Make a well in the center of the bowl.
Combine the shortening, and butter  in a small bowl and melt in the microwave, about 30 seconds.  Add to the well in the bowl along with the sugar, eggs, yogurt, vanilla and milk.  Using a whisk, combine the wet ingredients in the center of the bowl, then incorporate the dry ingredients to the wet.  Stir in the apple mixture just till combined.  Don’t over mix.  
Transfer batter to the prepared loaf pan.  Bake for 55 minutes or until a toothpick inserted into the middle comes out clean.
Let cool for 10 minutes.  Remove from pan and finish cooking on a rack.  
Make the icing:  In a small bowl add the icing ingredients and mix till smooth.  Ice the bread once the loaf is cool to touch.  Store leftovers covered in wax paper.  Enjoy!
NOTES:
1. If you prefer, you can use all butter and skip the Crisco.  The shortening makes the texture amazing, but I understand some of you don’t have that ingredient in your pantry!  
2.  You can also add 1/2 cup chopped walnuts or pecans

Share on Social Media

Cranberry Orange Scones

Ingredients:

2 cups (250g) all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon cinnamon (optional)
½ cup unsalted butter, cold and cubed
½ cup dried cranberries (or fresh)
1 tablespoon orange zest
½ cup heavy cream (plus extra for brushing)
1 large egg
1 teaspoon vanilla extract
Instructions:
1️⃣ Preheat and Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2️⃣ Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
3️⃣ Cut in Butter: Using a pastry cutter or your fingers, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
4️⃣ Add Cranberries & Zest: Stir in the dried cranberries and orange zest.
5️⃣ Combine Wet Ingredients: In a separate bowl, whisk together heavy cream, egg, and vanilla extract. Pour into the dry mixture and stir until just combined.
6️⃣ Shape the Dough: Transfer dough to a floured surface and gently knead. Pat into a 1-inch thick circle and cut into 8 wedges.
7️⃣ Bake: Place scones on the baking sheet, brush with extra heavy cream, and bake for 15-18 minutes until golden brown.
8️⃣ Cool & Enjoy: Let cool slightly before serving. Optionally, drizzle with an orange glaze for extra flavor!


Share on Social Media

Shortbread Finger Biscuits

200g | 1¾ stick of salted butter
120g | ½ cup + 2tbsp of caster sugar
330g / 2¾ cups of plain flour
½ tsp of vanilla extract (optional)

Caster sugar in the states is also known as superfine, bakers sugar or bar sugar. You can use more butter if you want. They will spread out more if you do. Chill the dough for about 30-45 minutes then or use a baking pan. You can also replace about 80g of the flour with corn starch/corn flour to add some tenderness if you want

Bake at 150C/300F for 40 minutes

Fan oven 130C/265F

Share on Social Media

St. Patrick’s Day Brownie Trifle

Ingredients:

For the Layers:

  • 1 batch of prepared brownies (homemade or store-bought), cut into bite-sized cubes
  • 1 package (16 oz) cream cheese , softened
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 tsp pure peppermint extract (adjust to taste)
  • Green food coloring (gel or liquid, optional for festive color)
  • 1 cup crushed mint cookies (such as Andes mints or Oreos with mint filling)
  • 1/2 cup mini chocolate chips (optional, for added texture)
 

For Garnish:

  • Whipped cream
  • Sprinkles (green and gold for St. Patrick’s Day)
  • Chocolate shavings
  • Mint leaves (optional, for decoration)
 

Instructions:

Step 1: Prepare the Components

  1. Bake or prepare your brownies according to the package or recipe instructions. Let them cool completely, then cut into small cubes.
  2. Crush the mint cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
 

Step 2: Make the Mint Whipped Cream

  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
  3. Fold the whipped cream into the cream cheese mixture until fully combined.
  4. Stir in the peppermint extract and a few drops of green food coloring (if using) to achieve your desired shade of green.
 

Step 3: Assemble the Trifle

  1. In a large trifle dish or individual serving glasses, start with a layer of brownie cubes on the bottom.
  2. Add a layer of the mint whipped cream mixture on top of the brownies, spreading it evenly.
  3. Sprinkle a generous layer of crushed mint cookies over the whipped cream.
  4. Repeat the layers (brownies, whipped cream, cookies) until the dish is filled, finishing with a dollop of whipped cream on top.
  5. If desired, sprinkle mini chocolate chips between the layers for extra richness.

  6. Step 4: Chill the Trifle

    1. Cover the trifle with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the layers to set.
     

    Step 5: Garnish and Serve

    1. Before serving, garnish the top of the trifle with additional whipped cream, sprinkles, chocolate shavings, and mint leaves for a festive touch.
    2. Serve chilled and enjoy the indulgent combination of chocolate, mint, and crunch!
     

    Tips for Success:

    • Make it ahead: This trifle can be assembled up to a day in advance and stored in the refrigerator. Add the final garnishes just before serving.
    • Customize the layers: Swap the mint cookies for chocolate cookies or add a layer of fresh berries for variety.
    • Non-alcoholic option: Use peppermint extract instead of mint liqueur for a family-friendly version.
    • Individual servings: Divide the ingredients into small glasses or jars for portion-controlled, portable desserts.

More Articles …

  1. Coffee Tiramisu Cake
  2. Ultimate Chocolate Cherry Cake
  3. Fluffy Yogurt Cake
  4. Homemade Soft Bread Rolls
Page 4 of 19