Butter & Sugar

my kitchen smells better than your kitchen

Chocolate Covered Strawberries

The easiest and best Valentine’s Day dessert!

Ingredients

Strawberries

Milk chocolate bar

White chocolate bar

Directions

In a double boiler (or metal bowl sitting over a smaller pot with boiling water) melt chocolate, dip strawberries, and let cool. Repeat with other chocolate to use as a drizzle in a piping bag.

Extra Moist Carrot Cake

Extra moist carrot cake topped with homemade icing glaze and crushed walnuts.

Ingredients

Cake

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon ground nutmeg

3 eggs

3/4 cup vegetable oil

3/4 cup sugar

1/2 cup  white sugar + 1 tbsp molasses (or 3/4 cup brown sugar)

1/2 cup applesauce (or 1 apple grated finely)

1 teaspoon vanilla extract

3 grated carrots

Icing

1 cup powdered sugar

1/2 tsp vanilla

2 tbsp water

1/2 cup walnuts

Directions

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

2. Combine flour, baking powder, cinnamon, nutmeg and salt in a medium mixing bowl with a fork. Stir well and set aside. With an electric mixer, beat together eggs, oil, sugars (see note below), applesauce, and vanilla. Stir in carrots until well blended. Add carrot mixture to flour mixture and stir with a spatula until combined.

*Home made apple sauce is easily made by finely grating 1 apple.

*I prefer to make my own brown sugar by combining half a cup of white sugar with 1 tbsp of molasses. Mix both ingredients with fork until resembles wet sand. The molasses adds great flavor.

3. Pour batter into prepared baking pan. Bake 30 to 35 minutes, or until wooden pick inserted in center comes out clean.

4. To make icing combine powdered sugar, water, and vanilla. Pour frosting onto cooled cake. Crush walnuts and sprinkle on top.

*Recipe adapted from allrecipes.com

Poppyseed Cheesecake Tarts

Individual tarts filled half with poppyseed filling and half with a smooth and creamy no-bake cheesecake filling.

Ingredients

Package of frozen sweetened mini pie shells

Poppyseed filling

1 cup poppy seeds

1/2 cup water

2 egg whites

1/2 cup sugar

1/2 cup bread crumbs

1 tsp rum flavored extract

Cheesecake filling

1 cup creamcheese

1 cup whipping cream

1 tsp vanilla

1 cup confectioners sugar

Directions

1. Pre-heat oven to temperature according to pie shell instructions.

2. Soak poppyseeds with water and grind in food processor.

3. In a medium bowl, combine ground poppyseeds, sugar, and bread crumbs.

4. Whip egg whites into stiff peaks, add rum extract. Fold gently into the poppyseeds.

5. Fill the baked pie shells half full with poppyseed mixture, about 1-2 tbsp.

6. Bake tarts until edges are golden brown.

7. Whip whipping cream. Add vanilla and sugar. Combine the sweetened whip into creamcheese.

8. Top poppyseeds with 1-2 tbsp of cheesecake filling.

9. Refrigerate for a minimum of 1-2 hours.

Gingersnap Cookies

Homemade, soft & chewy gingersnap cookies- holiday classic.

*I cut the original recipe from in half (from allrecipes.com), which made a plate of 17 cookies. Feel free the double the recipe. Also I substituted the shortening for butter, which made for chewy rather than crispy cookies.

Ingredients
1 cup sifted all-purpose flour

1-1/2 teaspoons ground ginger

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup and 2 tablespoons shortening (or butter)

1/2 cup white sugar

1/2 egg

2 tablespoons dark molasses

2 tablespoons sugar for rolling cookies

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly.

3. Place the butter into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in sugar, and place 2 inches apart on an ungreased baking sheet.

4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.

Burnt Almonds, Walnuts and Peanuts

With the scents of vanilla, cinnamon and caramel it’s no wonder why these candied, sugary nuts will smell up your house. Better than a glade candle!

Use your favorite mix of nuts! I also love cashews and pecans. Mmm!



Recipe:

I stole the recipe from the pioneer woman which was actually passed
down from Nicole who first sent it to me.

http://thepioneerwoman.com/tasty-kitchen-blog/2010/11/a-tasty-recipe-burnt-sugar-almonds/

Sernik

Sernik (Polish Cheesecake)

Recipe:

(This cheesecake is actually made with my moms secret recipe, memorized and without perfect measurements)

Crust:

1 Package honey graham crumbs
1/2 cup Butter

1. Melt the butter and mix with the honey graham crumbs, press down into a baking dish.
2. Pour the cheesecake filling on top of the crust and bake.

Here’s a recipe I found that’s identical. Minus the chocolate ganache.

http://polishfoodrecipes.blogspot.com/2007/07/sernik-polish-cheesecake-recipe.html

Karpatka

Made this a few weeks back. It’s a Polish custard dessert. The crust is light and flaky, filled with a creamy custard, and served refrigerated. The name comes from the way the crust bakes, peaking like mountains, therefore named after Polish mountains.

Recipe:

http://www.smaczny.pl/przepis,karpatka

(You’ll need to click the translate button on your computer.)