Cinnamon Cake

This Cinnamon Cake has an interesting look to it, but don't be dissuaded by its appearance. The cake comes out with a bumpy appearance that is caramelized, somewhat like a monkey bread. Despite its look, the cake is delicious. And, while it is baking, it looks like it might be an absolute disaster covered in a pool of butter, but it comes together and is not a soupy mess.

When I made this cake, I used a 9x9 square pan instead of two round pans. As a result, I think my cake was thicker than expected and took a few more minutes in the oven to bake. Whatever size pan used, the cake is easy to make and even easier to eat.

Cinnamon Cake 

• 3/4 cup sugar
• 1 tsp. butter
• 2 cups flour
• 2 tsp. baking powder
• pinch of salt
• 1 cup milk

Topping

• 1 stick butter
• 1 1/2 cup dark brown sugar
• cinnamon

Make the cake by creaming the sugar, butter, and egg. Sift flour, salt, and baking powder together. Gradually add sifted ingredients and milk to batter, stirring constantly. Divide evenly into 2 ungreased round cake pans. On top, spread brown sugar, sprinkle very generously with cinnamon. Dot closely with butter. Preheat oven to 350. Bake for 25 minutes. Serve warm. Enjoy!

The Ruby Slipper

I am not sure why this cake has this name, but my research indicates that this cake recipe comes from a Jello advertisement from the 1970s. So it is no surprise that the recipe uses a box of jello. The cake itself is somewhat dense like a pound cake. The jello adds a nice flavor and color. This cake is a good everyday or special occasion cake.

This cake is so easy to make. When I made the cake, I used strawberry jello instead of raspberry jello because that is what I had on hand. Just about any flavor of jello could be used, but a red jello certain justifies the cake's name. Also, instead of just dusting the cake with powdered sugar, I used whipped cream to frost the cake.

The Ruby Slipper  

• 1 package yellow cake mix
• 1 cup sour cream
• 1/4 cup water
• 2 eggs
• 1 package Raspberry Jello

Combine cake mix, sour cream, water, and eggs in a bowl. Blend, then beat on medium speed for two minutes until creamy. Spoon one-third of batter into a well-greased and floured tube pan. Sprinkle with half of jello powder. Repeat layer. Spread remaining batter to cover. Bake at 350 for 45 to 50 minutes. Cool for five minutes. Remove from pan. Sprinkle with powder sugar. Enjoy!

One-Step Pound Cake

At the start of each new year, I often look to make a cake. This year's pound cake is an excellent choice. There are many recipes for pound cake, using flour, butter, sugar, and eggs as the base. This recipe adds in sour cream, which gives the cake a rich and balanced taste. Then flavor can be added, such as a citrus flavor for this cake, or nuts, chocolate, or anything you might want to try.

Mom's recipe calls for using grated lemon peel in the cake and lemon juice in the glaze. I used grated orange peel and orange juice. The result was delicious. I think lime could also be used. Whichever citrus flavor you use, the cake will be tasty.

One-Step Pound Cake 

• 2 1/4 cup flour
• 2 cups sugar
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 tsp. grated lemon peel
• 1 tsp. vanilla
• 1 cup butter, softened
• 1 cup sour cream
• 3 eggs

Combine all ingredients. Beat for three minutes at medium speed. Pour into a greased and floured tube or bundt pan. Bake at 325 for 60-70 minutes. Cool for 15 minutes. Remove from pan. For the glaze, blend 1 cup powdered sugar with 1-2 tablespoons lemon juice. Spread glaze over the top of the cake. Enjoy!

Butter Pecan Cookies

Mom's recipe box has many cookie recipes. Many of the recipes result in fancier cookies. This recipe is very simple, but because it features pecans, this recipe feels fancier to me because of the inclusion of nuts. I made these in early December thinking that I could freeze some for Christmas, but they were so delicious that they were eaten before any could make it into the freezer.

The base for this recipe is quite simple and delicious. The ingredients are all pantry staples. The pecans add a nice touch. Other additional ingredients could be easily substituted, such as other nuts or chocolate. 

Butter Pecan Cookies 

• 1 cup butter
• 3/4 cup brown sugar
• 3/4 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 2 1/4 cup flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup chopped pecans

Cream butter and sugar until light. Beat in eggs and vanilla. Sift together dry ingredients; blend into creamed mix. Stir in nuts. Drop from teaspoon onto ungreased cookie sheet. Bake at 375 for about 10 minutes. Cool Enjoy!

Devil's Food Drop Cookies

Mom's recipe box had two similar versions of these cookies. Photos of both recipe cards are posted below, but I only made one version. The cookies were delicious, especially with the frosting. Whichever version of the recipe that you try, you will love these cookies.

The cookies are easy to make and the recipe results in a good number of cookies. As with most frostings, you can re-warm the frosting if it becomes difficult to spread. I actually dipped the tops of the cookies into the frosting to coat each, which worked out well. I did not add the pecans to these cookies because I wanted to have a nut-free cookie, but I am certain that pecans would be delicious.

Devil's Food Drop Cookies

• 1/2 cup softened butter
• 1 cup packed brown sugar
• 1 egg
• 2 (1 ounce) squares unsweetened chocolate, melted
• 1 tsp. vanilla
• 2 cups flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 cup sour cream
• 1/2 cup chopped pecans (optional)

Frosting

• 2 (1 ounce) squares unsweetened chocolate, melted
  
• 1/4 cup softened butter
• 3 cups sifted powdered sugar
• 2 Tbsp. warm water
• 1 tsp. vanilla

Cream butter; add sugar and cream until fluffy. Beat in chocolate and vanilla. Add sifted dry ingredients alternating with sour cream. Stir in nuts. Drop by heaping teaspoonful about two inches apart on ungreased cookie sheets. Bake at 350 for 10 minutes. Remove from cookie sheets to cool. 

For the frosting, combine the frosting ingredients and beat until smooth. Frost each cookie. Enjoy!

Cream-filled Chocolate Cookie-Cakes

The name on this recipe is accurate but you could also call these treats whoopie pies. Alternatively, this recipe could also be called homemade Suzy Qs, a snack cake formerly made by Hostess. The origins of the whoopie pie are disputed, but the whoopie pie has long ties to the Amish community in Pennsylvania. Whatever the origins and whatever you call it, this treat is delicious.

I made this recipe for a Saturday night at Mom's house. The cookie-cakes were a hit. Although they are cookie sized, the batter and resulting texture is more like a cake than cookie. And because the cookie-cakes are made into sandwiches with a creamy filling, they are quite filling.

Cream-filled Chocolate Cookie-Cakes 

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 tsp. vanilla
• 1/2 cup cocoa
• 2 cups flour
• 1 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup milk

Filling

• 2 cup powdered sugar
• 3/4 cup butter, softened
• 1/2 cup marshmallow creme
• 1 1/2 tsp. vanilla

For the cookie-cakes, cream the butter and sugar until light and fluffy. Add egg, vanilla, and cocoa. Beat thoroughly. Sift flour with baking soda, baking powder, and salt. Add to cocoa mixture in thirds, alternating with milk, beating until smooth after each addition. Drop from a tablespoon onto an ungreased cookie sheet, allowing about two inches between cakes. Bake at 425 for eight minutes. Cool on racks. To prepare the filling, beat the ingredients until smooth and fluffy. Spread on flat side of half of cakes. Press flat side of remaining cakes on filling. Enjoy!

Bacon-wrapped sweet potatoes

This Thanksgiving, we hosted some family. In looking for a new appetizer, I decided to give these bacon-wrapped sweet potatoes a try. Anything tastes delicious wrapped in bacon, and I thought it would be a good use of sweet potatoes. I was not wrong; these sweet potatoes were delicious.

When making this recipe, I found that it was best to turn them at least once during the baking process so that the bacon becomes crisp on more than one side. I also recommend waiting to insert the toothpicks until the sweet potatoes have softened up after a few minutes of baking.

Bacon-Wrapped Sweet Potatoes

• 2-3 sweet potatoes
• 4 Tbsp. butter, melted
• 1 tsp. cinnamon
• 1 pound bacon strips, cut in half

Cut the sweet potatoes into one-inch cubes. Blend the cinnamon into the melted butter. Toss sweet potato cubes in the melted butter. Wrap each sweet potato cube with bacon and place on a foil lined baking sheet. Bake at 350 for 45 minutes, or until done, turning the potatoes at least once. Place toothpicks in each for an easy appetizer. Enjoy!