Texas Sheet Cake

Growing up, my mom used to make this for family gatherings. She would store the extra out in the laundry room on top of the dryer. I remember sneaking out A LOT to snag a taste. It is one of my favorite treats she makes.

This is the recipe she emailed me. (my husband does not care for nuts, so as you can see I have omitted them. My moms was always loaded with walnuts!)


Texas Sheet Cake

bring to a boil: 3/4 lb butter
4 T. cocoa
1 cup water

sift together: 2 cups flour
2 cups sugar
pour hot mixture over flour & sugar.

add: 1/2 cup buttermilk, 1 teaspoon soda, 2 eggs, 1 teaspoon vanilla.
mix and beat somewhat....
Pour into greased jelly roll pan. Bake at 350 for 20 minutes.

5 min before cake is done, mix and bring to a boil 1/2 c. butter, 6 Tablespoons milk, 4 Tablespoons cocoa.
remove from heat and add 1 pound of powdered sugar. Beat with mixer. Add 1 cup chopped nuts and 1/2 tsp. vanilla
Spread on cake immediately after taking from oven.


( I make my own buttermilk:
1 tsp. lemon juice mixed in 1/2 c. milk, mix first and let sit until ready to use)

Dessert Ball

This recipe is rich, but so so yummy.

1 8oz. pkg of cream cheese
1 Cube of butter
1/4 tsp. vanilla
2 TBsp brown sugar
3/4 cup powdered sugar
1 cup chocolate chips (chopped)
1/2 cup diced nuts (walnuts or almonds.- Optional)

Mix cream cheese, butter, vanilla, brown sugar, and pwdered sugar together. pour in 1/2 cup of chocolate chips and mix.
Let it chill overnight.
Form into a ball and roll in remaining chocolate chips and nuts. serve with graham crackers.

Peanut Butter Pie

This dessert is nothing but delicious! Full of all kinds of stuff that should be eaten on only special occasions. We had a huge crowd for Thanksgiving and I baked a few things to go on the table. I needed to make another pie, so I searched for something no bake, this one looked good and it did not disappoint! Andy asked me to leave it at our house so he could enjoy it all himself. It tastes like a yummy Reeses Peanut Butter Cup, YUM!

Peanut Butter Pie

The picture and original recipe are from allrecipes and are linked at the bottom.


3/4 cup creamy peanut butter
4 oz cream cheese
3/4 cup powdered sugar (the original called for more, but it was just fine reduced)
1 12 oz container frozen whipped topping, thawed
1 9 inch prepared chocolate cookie or graham cracker crust

Directions

1. In a large bowl, mix together peanut butter, cream cheese and sugar. Then stir whipped topping into peanut butter mixture. Whisk until smooth and no lumps remain.
2. Pour filling into pie crust and refrigerate for about 3 hours until pie is firm.
You can fancy up the topping how ever you would like. I drizzled chocolate syrup on top and sprinkled milk chocolate chips.

Recipe here:
http://allrecipes.com/Recipe/Smooth-and-Creamy-Peanut-Butter-Pie/Detail.aspx

Chocolate peanut butter cookie bars

These were so easy and pretty yummy too.

1 Cup (2 sticks) butter
1 Cup Peanut Butter
2 Cups powdered sugar
1 3/4 crushed graham crackers (I used my food processor)
2 cups milk chocolate chips

In a pan melt butter and peanut butter together. Stir in powdered sugar and graham crackers. Press mixture firmly into a 9x13 pan. melt chocolate chips; them spread on top of Peanut Butter Mixture. Chill until firm. Remove from the fridge and allow cookies to warm to room temperature. Cut into squares. ( if cookies are still cold, the chocolate will crack.)

Triple Berry Cobbler

In my rush to get out the door to dinner yesterday, I completely spaced snapping a quick picture.  So sorry!

  And now I must give credit where credit is due.  I was asked to bring dessert to our Sunday get together with extended family yesterday and was at a loss as to what to make.  I asked my sister for some ideas and she told me about this cobbler that her neighbor, Jill, makes.  My sister isn't a fan of cobbler but swears this is the only one she will eat.  I decided to go with it.  I justified the amount of sugar and butter by telling myself I would only be having a little piece and that it was Sunday so I was off the hook as far as eating good.  I'm glad I did!  It was super yummy!  It seems like it uses a lot of bowls but just go with it!  That's what makes it special.

5-6 cups frozen mixed berries (I used blueberries, blackberries and raspberries but you can use any frozen fruit.)

2 Tbs. Cornstarch

Coat the fruit with the cornstarch and add to a 9x13 pan.

In a bowl combine:

2/3 cup sugar

1 1/2 cup flour

1 1/2 tsp. baking powder

1/2 salt

Mix together.

In another bowl combine:

3/4 cup (1 1/2 cube) melted butter

2 tsp. Vanilla

2/3 cup Milk

Mix together and add it to the dry ingredients.  Stir together and spoon over fruit.  Don't spread it too thin, but make sure that most of the fruit is covered with the topping.

2/3 cup HOT water

1 1/2 cup sugar.

Mix together and pour over top.

Bake at 350 for 45 minutes.

Strawberry Buttermilk Shortcake

I recently purchased a case of strawberries. We have been getting creative with them, trying to eat them all up.
The other day, Kaleb said "WE LIVE IN A STRAWBERRY FACTORY MOM!"

And he is right. We have been consuming them in extra large amounts for the last few days. But here is the best thing we have made with them:Buttermilk Shortcakes with strawberries and fresh cream. The shortcake was so yummy! We had some left over and I couldnt wait til breakfast so I could inhale one!
My kids got involved and we turned out a pretty yummy dessert

Here is the recipe (I got it here):

Buttermilk Shortcakes

2 cups all purpose flour
1/2 cup sugar
1 tbsp baking powder
1/4 tsp salt
1/3 cup butter, chilled and cut into pieces
3/4 cup buttermilk
1 tsp vanilla extract

Preheat oven to 400F.
In a large bowl, combine flour, sugar, baking powder and salt. Rub in butter with your finger tips until mixture resembles coarse crumbs (or pulse a few times in a food processor). Stir in buttermilk and vanilla extract until the dough comes together. Add an additional tablespoon of buttermilk if the dough is slightly dry.
Drop by 1/4 cups (use a measuring cup) onto a parchment-lined baking sheet.
Bake for 15 minutes, or until golden.
Cool completely on a wire rack.

Top these with strawberries that have been sliced and tossed with a little sugar. Some fresh whipped cream rounds it out perfectly.

Cinnamon rolls

My friend had me over today to show me the ropes of cinnamon roll making. Our kids played great and got out every toy in her house while she and I mixed and measured and talked.

It was therapeutic.

And the end result was PHENOMENAL!!

I have made a lot of cinnamon rolls in my time, this recipe takes the cake. The roll part melts in your mouth and is unbelievably soft.

Usually, I frost cinnamon rolls to alleviate the dryness or denseness of the roll. These needed nothing!

I cant wait for next weekend, I have convinced my sister in law that WE NEED to make these while she is here.

2 cups scalded milk
1/3 cup butter
2 tsp salt
1/3 cup potato flakes
1/3 cup sugar
1 cup flour
2 eggs
1 T quick rise yeast
Pour in mixer and turn on med/high til smooth
Add:
2 1/2 - 3 cups flour
Let mix about 5 min. The dough will be very runny and sticky. It will look almost like cake batter.
Cover and let rise 1 hour
Roll out and cover with brown sugar and cinnamon
Cut into 12 pieces place on buttered pan and let rise 30 min.
Bake 400 12 - 15 minutes until golden brown.

Hot Fudge Sauce Cake

My mom used to make this for us all the time, it's delicious!

1 c flour
2 tsp. baking powder
1/2 tsp sea salt
2 tbs olive oil
3/4 c sugar
1 tsp vanilla
1/2 c milk
Mix well and pour into gresed 8x8 pan.

Mix together:
1 c sugar
4 tbs cocoa
3/4 c hot water

Pour gently over the batter. Bake at 350 degrees for 30 minutes.

Peanut Butter White Chocolate Pop Corn

A few weeks ago, Mandy and I made some of grandmas famous caramel popcorn.(posted here, thanks to Maegan) We devoured it and then talked about all the other yummy things we could coat popcorn with. Chocolate popcorn, ranch popcorn, candied popcorn, jello sprinkled pop corn, Chex mix flavored popcorn, etc.

I have had pop corn on my mind since then.

Yesterday, I concocted this version
I wanted to try something different than the carmel popcorn, since I knew everyone already liked that.

I busted out my organic pop corn
cooked in in organic unrefined coconut oil
heated up some all natural organic peanut butter
Then smothered all that healthy goodness with a bag of melted Hersheys white chocolate chips and some regular old semi sweet chocolate chips.
It was delicious! (notice every picture I took has my kids hands in it. I couldn't keep them out of it!) I am going to be trying different pop corn recipes and will be sure to post the good ones here.

2/3 cup unpopped pop corn (dont use the microwave stuff unless you absolutely HAVE TO)
1/2 cup peanut butter
1 bag white chocolate chips
a few handfuls of semi sweet chocolate chips

Pop corn in air popper or on stove. Dump it into a bowl and shake it gently to separate the kernels that didnt pop. Remove the unpopped kernels. In a double broiler, melt the white chocolate chips and then add peanut butter. Stir until well combined. Pour over popcorn and stir to coat evenly. Add chocolate chips and spread out onto a cookie sheet to cool and harden.

Toffe Bars

These are a recipe that has been passed down from Grandma Hymas. From what I hear, she used to make them quite often and was famous for them (and her yummy popcorn)

In my opinion, these are better than rice krispy treats for a few reasons. #1 - they are topped with chocolate!! #2 - I have not had good luck with Rice krispy treats in the past, it is a tricky process to get them soft and gooey.

I have made these a number of times and they are consistently soft and easy to make.

Toffee Bars
In a heavy sauce pan, combine:
1 cup Karo syrup
1 cup sugar
cook until sugar dissolves
Remove from heat
Then add 1 cup peanut butter and stir well until it is all incorporated
Add 7 cups rice krispies and stir until everything is coated
spread into a greased 9 x 13 pan and let cool a few minutes.

Top with 1 cup milk chocolate chips and 1 cup butterscotch chips that have been melted together.

Let cool and cut into squares

Apple Pudding

I had this at an Enrichment dinner at church, it was DELICIOUS, and a great way to use up some apples! Next time I make it I will add a picture.
Makes 1 9x13 pan

Cream together:
2 c sugar
1/2 c butter
2 eggs

Add and mix:
2 c flour
2 tsp cinnamon
2 tsp soda
1 tsp salt
1 tsp nutmeg
1 c nuts (optional)
4 large, or 6 medium peeled apples, chopped

Bake at 350 for 35 minutes

Sauce:
1 c butter
1 can evaporated milk
2 c sugar
Simmer 15 minutes, don't boil, then add 1 tsp. vanilla. Pour over apple cake.

Knock off Cinnabon Cinnamon Rolls

I got this recipe from Rachels blog.

They are the best I have ever made, and she is totally right...the saigon cinnamon makes a difference! I could eat these til I am sick, they are so good.
This makes 16 large rolls- two 9" x 13" pans full.

"Cinnabon" Cinnamon Rolls
2 c. warm milk
1 c. sugar
2 T. yeast
3/4 c. butter (room temp)
2 tsp. salt
4 eggs
6 c. white flour
2 c. whole wheat flour
Combine everything in an electric mixer (kitchenaid, bocsh, etc) and knead for 10 minutes. Let sit with the lid on and rise until it reaches the lid (this might take 45 minutes to an hour), then knead the dough for a minute or 2 and roll out on floured surface.

Filling:
2/3 c. butter (room temp)
Spread the butter onto the rolled out dough.
2 c. sugar
1/4 c. molasses
--mix together then add:--

1/3 c. saigon cinnamon*

1/4 c. flour

Mix the sugar, cinnamon and flour together and sprinkle/spread over the butter.
Roll up Jelly-roll style and mark 16 even marks for the cuts on the roll. Cut out 16 pieces and put 8 in each 9" x 13" greased baking dish. (Two 9" x 13".)
Let rise until doubled and bake in 375 degree oven for 22-25 minutes. The tops will be brown. Frost while warm.

Frosting:
1 c. butter (room temp)
3 cups powdered sugar
1/2 c. (4 oz) cream cheese
1 teaspoon vanilla
1/4 teaspoon salt
blend thoroughly and then spread over warm cinnamon rolls.


*Or another high quality- don't use the generic that is just labled "ground cinnamon", this makes a big difference. I buy mine at Costco: $3. for a large container.

Pumpkin pizza

I used regular pizza dough (cooked and cooled) and topped it with the following layers:
base layer
whip together:
6 oz cream cheese
1/4 cup sugar
1/2 tsp vanilla
1/2 tsp cinnamon
top layer
whip together:
1/2 cup milk
1 small package vanilla pudding
1/8 cup sugar
1 1/4 cup pureed pumpkin

Spread layers over crust and top with white chocolate chips, whipped cream, ice cream, cream cheese frosting, or nothing at all. DELICIOUS!!

Old Fashion Soft Pumpkin Cookies

SOFT is the key word in this recipe. These cookies are like a mini piece of cake. They are yuuuumy!
2 1/2 cups flour (I used 1 1/2 cups fresh ground red wheat and 1 cup white)
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups sugar
1/2 cup butter, softened
1 cup pumpkin puree
1 egg
1 tsp vanilla

Beat sugar and butter until well blended. Beat in pumpkin, egg and vanilla until smooth. Gradually beat in flour, baking soda, baking powder, cinnamon, and salt. Drop by spoonful on greased cookie sheet

Bake 350 15 minutes (a little longer for larger cookies)

Cool and glaze with:

1 cup powdered sugar 3 TBS milk, 1 tsp melted butter

Brownies

We had Andys birthday dinner last night. He requested Aunt Claudines tacos and brownies. I made 45 tacos and some chips and between 8 of us, there was not a crumb left. I knew the tacos would get devoured.

I was nervous about the brownies. I made them from scratch for the first time. Not always a good idea to give something a trial run when you are cooking for a crowd. But to my delight, they turned out great! Andy commented on them and I will never again turn to a box when I want brownies. These were SO EASY, soft and delicious! Thanks to Kobie Jo for sharing her recipe.

Brownies
1 cube butter
1 cup sugar
1/2 cup flour
1/3 cup cocoa
2 eggs
1 Tbs. vanilla
1/2 tsp baking powder

Cream all ingredients together. Pour into a greased 8 x 8 pan and bake at 350. Check at about 18 minutes. I doubled the recipe and baked them in a 9 x 13 dish. They took about 35 minutes.

Raspberry Swirl

3/4 C. graham cracker crumbs
2 Tbs. sugar
8 oz. cream cheese (at room temp.)
1/8 tsp. salt
1 (10-12 oz) pkg. frozen raspberries
3 Tbs. butter
3 eggs, separated
1 cup sugar
1 cup heavy cream

Mix and press in a 7x11 inch pan the graham crackers, butter, and 2 Tbs. sugar. Bake at 350 degrees for 8 minutes. Beat egg yolks until stiff; add cream cheese, 1 cup sugar, and salt. Beat until smooth. In a separate bowl, beat egg whites until stiff peaks form. In another bowl, whip cream until stiff. Add egg whites and whipped cream to cream cheese mixture and fold gently until smooth. Pour into crust. In blender, crush raspberries and pour over cream cheese mixture. Swirl in with a knife. Freeze overnight before serving. If using a 9x13 inch pan, double the crust but not the topping.

Spelt Cookies

Spelt is high in gluten so it can be exchanged completely for wheat. It is more easily digested than wheat and is 60% higher in protein. It is high in B vitamins, iron, potassium , magnesium and fiber. Spelt is easily tolerated by those who might have sensitivity to wheat. In my opinion, spelt makes cookies softer and pancakes more fluffy.

I followed a recipe for whole wheat cookies, but made my own moderation. The original called for raisins and I substituted chocolate chips. It also called for chopped nuts and I replaced them with 9 grain cereal.

Spelt cookies
1 cup brown sugar
1 cup butter, softened
1 tsp vanilla
3 eggs
2 3/4 cups fresh ground spelt
1/3 cup dry powdered milk
1 tsp baking soda
1/2 tsp salt
1 cup oats or 9 grain cereal
2 cups chocolate chips

Add additional oats or ground spelt if the consistency feels too runny.

Cream brown sugar, butter, vanilla and eggs. Stir in flour, dry milk, baking soda, and salt. Stir in oats and chocolate chips. Drop by spoonfuls on greased cookie sheet. Bake 350 for 10-14 minutes.

Sunday afternoon caramel popcorn

We've carried on a Hymas tradition in our home by making caramel popcorn every Sunday afternoon. Hope you all enjoy it!

2/3 cup unpopped corn
1 stick of butter
1 cup brown sugar
1/2 tsp. baking soda
1/4 cup Karo light syrup

Pop corn and set aside. Melt butter, add sugar and Karo syrup. Boil for 1-2 minutes. Add soda and stir. Pour over the popped corn and mix thoroughly. Pour onto cookie sheet and bake 20-25 minutes at 250 degrees. Pour onto waxed paper to cool.