Secondhand Recipes.
Chocolate covered, cheesecake stuffed strawberries.

Chocolate covered, cheesecake stuffed strawberries.

Hi - Cool blog!

Thanks!

Strawberry flavored Angel Food Cupcakes with Whipped Cream and Strawberries on top.

Strawberry flavored Angel Food Cupcakes with Whipped Cream and Strawberries on top.

Oreo Cake of Your Dreams
(I literally created this recipe in my dreams)
FOR THE CAKE:
2c sugar
2c all-purpose flour
1/2 c butter
1/2c vegetable oil
1c water
1/4c unsweetened cocoa powder
1/2c buttermilk
2 eggs
1tsp baking soda
1tsp salt
1tsp cinnamon
10 Oreo cookies
-Preheat oven to 375.
-Sift flour and sugar in large bowl, set aside. 
-Combine butter, oil, water, and, cocoa in sauce pan over medium-low heat. Bring to a boil, remove from heat, and set aside. 
-Dissolve baking soda in buttermilk. Lightly beat eggs in separate bowl and add to buttermilk/baking soda mixture. Add cinnamon, stir, set aside. 
-(For lump free batter) Make a well in flour/sugar mixture. Add 1/4 of cocoa powder/butter mixture at a time, slowly mixing together until incorporated. 
-Add buttermilk/baking soda mixture and stir until combined. 
-Crush cookies with your favorite crushing method. I used to pieces of parchment paper and a rolling pin. I did I quick crush and left a few big chunks of cookies. Stir directly Ito batter. 
-Grease and flour two 9” cake rounds. Bake for about 25 at 375. Let cake cool COMPLETELY before you take it out of the pans. 
-While the cake is cooling, make the filling/icing. 

FOR THE ICING/FILLING:
1/2c unsweetened butter (room temperature)
1/2c shortening (original recipe calls for vegetable, but I used butter and it turned out fine)
2c sifted powdered sugar
2tsp vanilla extract
3tsp milk (optional. It just makes the filling creamier and easier to spread)
6 Oreo cookies, crushed (no cream filling) 
-Place butter and shortening in medium mixing bowl. At low speed, slowly mix in powdered sugar. I sifted it straight into the bowl in 1/3c increments. 
-Add milk and vanilla. 
-Beat at high speed for 2-3 minutes until light and fluffy. 
-Mix in Oreo cookie crumbs. 
-Spread filling on top of one layer of cake, top with second layer, enjoy!

Oreo Cake of Your Dreams
(I literally created this recipe in my dreams)
FOR THE CAKE:
2c sugar
2c all-purpose flour
1/2 c butter
1/2c vegetable oil
1c water
1/4c unsweetened cocoa powder
1/2c buttermilk
2 eggs
1tsp baking soda
1tsp salt
1tsp cinnamon
10 Oreo cookies
-Preheat oven to 375.
-Sift flour and sugar in large bowl, set aside.
-Combine butter, oil, water, and, cocoa in sauce pan over medium-low heat. Bring to a boil, remove from heat, and set aside.
-Dissolve baking soda in buttermilk. Lightly beat eggs in separate bowl and add to buttermilk/baking soda mixture. Add cinnamon, stir, set aside.
-(For lump free batter) Make a well in flour/sugar mixture. Add 1/4 of cocoa powder/butter mixture at a time, slowly mixing together until incorporated.
-Add buttermilk/baking soda mixture and stir until combined.
-Crush cookies with your favorite crushing method. I used to pieces of parchment paper and a rolling pin. I did I quick crush and left a few big chunks of cookies. Stir directly Ito batter.
-Grease and flour two 9” cake rounds. Bake for about 25 at 375. Let cake cool COMPLETELY before you take it out of the pans.
-While the cake is cooling, make the filling/icing.

FOR THE ICING/FILLING:
1/2c unsweetened butter (room temperature)
1/2c shortening (original recipe calls for vegetable, but I used butter and it turned out fine)
2c sifted powdered sugar
2tsp vanilla extract
3tsp milk (optional. It just makes the filling creamier and easier to spread)
6 Oreo cookies, crushed (no cream filling)
-Place butter and shortening in medium mixing bowl. At low speed, slowly mix in powdered sugar. I sifted it straight into the bowl in 1/3c increments.
-Add milk and vanilla.
-Beat at high speed for 2-3 minutes until light and fluffy.
-Mix in Oreo cookie crumbs.
-Spread filling on top of one layer of cake, top with second layer, enjoy!

Nearly forgot about my food blog. To make up for my absence, I’m going to post a recipe for homemade CANDY NECKLACES! The recipe I found seems simple, cheap, and fun. 

My friend and I will be testing the recipe tomorrow and I’ll be keeping you updated on it all day. So check back here tomorrow and see how it goes.

Nearly forgot about my food blog. To make up for my absence, I’m going to post a recipe for homemade CANDY NECKLACES! The recipe I found seems simple, cheap, and fun.

My friend and I will be testing the recipe tomorrow and I’ll be keeping you updated on it all day. So check back here tomorrow and see how it goes.

So the Sea Glass Candy LOOKS alright. But it tastes and acts more like Sea Taffy. I’m guessing this recipe is dependent on a candy thermometer.

So the Sea Glass Candy LOOKS alright. But it tastes and acts more like Sea Taffy. I’m guessing this recipe is dependent on a candy thermometer.

Just tried a recipe for Sea Glass candy.

Well, I modified the recipe because i didnt have any flavoring or a candy Thermometer. It’s almost done cooling. I’ll let everyone know how it went.

breakfast-brunch-dessert:

Mint Chocolate Chip CakeCake: 
9 tbsp unsweetened cocoa powder 
1 1/2 cups cake flour (not self-raising) 
1 1/2 tsp salt 
1 tsp bicarb soda 
1/4 tsp baking powder 
115g (1 stick) unsalted butter, at room temperature 
1 1/2 cups caster sugar 
2 large eggs, at room temperature 
1/2 cup strong coffee (or water) 
1/2 cup whole or low-fat milk
Icing:
280g (2.5 sticks) unsalted (or slightly salted) butter 
500g icing sugar (about 4 cups), sifted 
2-3 tsp peppermint essence, adjust to taste 
150g dark chocolate, very finely chopped or pulsed through a food processor 
green food colouring 
Optional: waffle ice cream cones to decorate
Directions
Butter and line the base of a two 9-inch cake tins and preheat oven to 180°C (350°F). Sift together the cocoa powder, flour, salt, bicarb soda, and baking powder in a bowl. Using an electric mixer with a large mixing bowl, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time and beat until fully incorporated.  
Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients until smooth. Split batter mixture between the two prepared tins. 
Bake for about 25 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and cool in tin about 5 mins, then place on a wire rack and cool completely before icing.  
Prepare the mint icing; remove butter from fridge about half an hour before starting. Cut up butter into smaller pieces and place in a large mixing bowl. Beat with an electric mixer on high until fluffy and smooth. Add sifted icing sugar one cup at a time, beating until combined. Add peppermint essence to taste and green food colouring. Gradually add chocolate chip pieces until you have a good distribution of chocolate bits.  
Use about 1/4 of the icing on top of one of the cakes and smooth over with a spatula. Place second cake top side down on top of the iced cake. Cover entire cake with more icing, smoothing with a spatula. Use the leftover icing to form scoops of icing to place on top of the cake, arranged however you like. Use mini ice cream cones or chop the ends of normal-sized cones and place on top of icing scoops. Alternatively you could cover the top with extra dark chocolate chips. Can be served immediately or stored in an airtight container overnight. Serve at room temperature.


I’m going to try this as soon as possible.

breakfast-brunch-dessert:

Mint Chocolate Chip Cake
Cake: 

  • 9 tbsp unsweetened cocoa powder 
  • 1 1/2 cups cake flour (not self-raising) 
  • 1 1/2 tsp salt 
  • 1 tsp bicarb soda 
  • 1/4 tsp baking powder 
  • 115g (1 stick) unsalted butter, at room temperature 
  • 1 1/2 cups caster sugar 
  • 2 large eggs, at room temperature 
  • 1/2 cup strong coffee (or water) 
  • 1/2 cup whole or low-fat milk

Icing:

  • 280g (2.5 sticks) unsalted (or slightly salted) butter 
  • 500g icing sugar (about 4 cups), sifted 
  • 2-3 tsp peppermint essence, adjust to taste 
  • 150g dark chocolate, very finely chopped or pulsed through a food processor 
  • green food colouring 
  • Optional: waffle ice cream cones to decorate

Directions

  1. Butter and line the base of a two 9-inch cake tins and preheat oven to 180°C (350°F). Sift together the cocoa powder, flour, salt, bicarb soda, and baking powder in a bowl. Using an electric mixer with a large mixing bowl, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time and beat until fully incorporated.  
  2. Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients until smooth. Split batter mixture between the two prepared tins. 
  3. Bake for about 25 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and cool in tin about 5 mins, then place on a wire rack and cool completely before icing.  
  4. Prepare the mint icing; remove butter from fridge about half an hour before starting. Cut up butter into smaller pieces and place in a large mixing bowl. Beat with an electric mixer on high until fluffy and smooth. Add sifted icing sugar one cup at a time, beating until combined. Add peppermint essence to taste and green food colouring. Gradually add chocolate chip pieces until you have a good distribution of chocolate bits.  
  5. Use about 1/4 of the icing on top of one of the cakes and smooth over with a spatula. Place second cake top side down on top of the iced cake. Cover entire cake with more icing, smoothing with a spatula. Use the leftover icing to form scoops of icing to place on top of the cake, arranged however you like. Use mini ice cream cones or chop the ends of normal-sized cones and place on top of icing scoops. Alternatively you could cover the top with extra dark chocolate chips. Can be served immediately or stored in an airtight container overnight. Serve at room temperature.

I’m going to try this as soon as possible.

Poptarts!

1 box of pre made pie crust
Jam or fruit preserves
1 cup sifted powdered sugar
2 tbs milk
1/2 tsp vanilla

-Preheat oven to 425.
-Let pie crust rest 15 minutes until room temperature. 
-Stamp out desired shape, rolling out crust until it’s all used. 
-Spread jam or preserves on one piece of crust ad cover with another. Pinch edges to seal. 
-Bake for 15 minutes or until golden brown. 
-While the poptarts are cooling, mix the sifted powdered sugar, milk, and vanilla. Spread over cooled poptarts. 
-Enjoy

Poptarts!

1 box of pre made pie crust
Jam or fruit preserves
1 cup sifted powdered sugar
2 tbs milk
1/2 tsp vanilla

-Preheat oven to 425.
-Let pie crust rest 15 minutes until room temperature.
-Stamp out desired shape, rolling out crust until it’s all used.
-Spread jam or preserves on one piece of crust ad cover with another. Pinch edges to seal.
-Bake for 15 minutes or until golden brown.
-While the poptarts are cooling, mix the sifted powdered sugar, milk, and vanilla. Spread over cooled poptarts.
-Enjoy

Parmesan Crusted Red Potatoes

10-12 red potatoes, diced
1/2 cup Parmesan cheese (I was lazy and used the kind from a shaker for spaghetti)
Olive oil
Salt &pepper to taste

-Preheat oven to 425.
-Drizzle olive oil over diced potatoes. Place in large bowl and toss with cheese, salt and pepper until completely coated.
-Spread out on bake sheet and cook for 20-30 minutes until potatoes are cooked all the way through.
-MAKE SURE YOU STIR THE POTATOES semi-frequently or they WILL stick to your bake sheet… Just a little tip.