Category Archives: Cakes

Cream Cheese Cookies

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Cream Cheese Cookies

1/2 Cup unsalted butter

3 oz. cream cheese

1 1/4 cups confectioners sugar (powdered sugar)

1/4 tsp. baking powder

1 Egg

1 tsp. Pure vanilla extract

1 3/4 cups all purpose flour

Preparation:

Heat oven to 375 degrees. Set out butter, cream cheese and egg until it reaches room temperature. Line cookie sheets with parchment paper.

Mixing:

Place butter and cream cheese in mixer bowl and beat for one minute. Add sugar and baking powder to the mixture. Add egg and vanilla and beat until light and fluffy. Add flour and continue to beat until thoroughly mixed. Chill for at least 30 minutes for drop or roll cookies, one hour for sliced/rolled cookies. For roll cookies, shape into tube about 2 inches round and wrap in plastic wrap and cool. When dough has cooled, remove plastic wrap and slice dough about 1/4 inch thick coins and place on a prepared cookie sheet with coins about 2 inches apart. For drop cookies, after dough has cooled, scoop out dough by rounded teaspoons full and roll into a ball between palms of hand. Place on cookie sheet about 2 inches apart.

Baking:

Bake for 9 to 12 minutes at 375 degrees. Cool on cookie sheet for about 5 minutes and transfer to wire racks until completely cooled.
Recipe makes approx. 2 dozen drop or rolled cookies. Rolled cookies can be embossed before baking.

Cream Cheese Cookies

Cream Cheese Cookies

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Texas Sheet Cake

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Texas Sheet Cake

Texas Sheet Cake

This is a fluffy, “Sweet Tooth” satisfying DELIGHT! The nuts are crispy and a wonderful layer to this  time-tested desert. My Grandmother and Mother both made this cake and was always a welcomed addition to family dinners and potluck gatherings. I have made this cake for my kids and grandkids for years and the response is always, “This is so good!”

Ingredients for

Cake

2 C Flour (for fluffier cake use 2 Tablespoons (Tbls) less flour)

2 C Sugar

1/2 tsp Salt

2 Sticks Unsalted Butter (diced for better melting)

1 C Water

3 Tbls Cocoa

2 Eggs

1 tsp Baking Soda

1/2 C Buttermilk

1 tsp Vanilla

1 tsp Cinnamon (feel free to add a dash more if you like)

Directions for cake;

Stir flour, sugar and salt into large mixing bowl.

In sauce pan bring butter, cocoa and water to a boil stirring constantly.

Pour over the flour mixture.

In separate bowl, Stir eggs, soda, buttermilk, cinnamon and vanilla together.

Add to the flour/cocoa mixture.

Bake in greased (I use Bakers Joy Pan Spray) sheet cake pan for 20 to 25 minutes in a preheated 350 degree oven. Check for doneness by inserting toothpick in center of cake after 20 minutes. Cake is done when toothpick comes out clean.

While cake is baking, make frosting.

Ingredients for

Frosting

1 Stick Unsalted Butter (diced for better melting)

3 Tbls Cocoa

6 Tbls Milk

3 C Confectioners Sugar (Powered Sugar)

1 C Chopped Pecans (toasted at 350 degrees for 10 minutes or until golden)

1 tsp Vanilla.

1/2 tsp Cinnamon (plus a dash more if you like)

Directions for Frosting;

Mix together; cocoa, butter and milk. Cook until bubbly. Add toasted nuts, powdered sugar, cinnamon and vanilla. Cook until blended and smooth.

Pour over hot cake and allow to cool. This might take up to two hours.

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Approximate Time: 35 minutes

Yield: 1 Sheet Pan