Cook’s County Beignets

This dough is very wet and sticky, so flour the counter and baking sheet generously. You’ll need a Dutch oven with a capacity of at least 6 quarts.



  • 1 
cup water, heated to 110 degrees
  • 3 
tablespoons granulated sugar
  • 1 
tablespoon instant or rapid-rise yeast
  • 3 
cups (15 ounces) all-purpose flour
  • 3/4 
teaspoon salt
  • 2 
large eggs
  • 2 
tablespoons plus 2 quarts vegetable oil
  • Confectioners’ sugar


  1. Combine water, 1 tablespoon granulated sugar, and yeast in large bowl and let sit until foamy, about 5 minutes. Combine flour, remaining 2 tablespoons granulated sugar, and salt in second bowl. Whisk eggs and 2 tablespoons oil into yeast mixture. Add flour mixture and stir vigorously with rubber spatula until dough comes together. Cover bowl with plastic wrap and refrigerate until nearly doubled in size, about 1 hour.


  1. Set wire rack inside rimmed baking sheet. Line second sheet with ­parchment paper and dust heavily with flour. Place half of dough on well-floured counter and pat into rough rectangle with floured hands, flipping to coat with flour. Roll dough into ¼-inch-thick rectangle (roughly 12 by 9 inches). Using pizza wheel, cut dough into twelve 3-inch squares and transfer to floured sheet. Repeat with remaining dough.


  1. Add enough of remaining 2 quarts oil to large Dutch oven to measure about 1½ inches deep and heat over medium-high heat to 350 degrees. Place 6 beignets in oil and fry until golden brown, about 3 minutes, flipping halfway through frying. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees. Using slotted spoon or spider, transfer beignets to prepared wire rack. Return oil to 350 degrees and repeat with remaining beignets. Dust beignets with confectioners’ sugar. Serve immediately.


Source: Cook’s Country


Triple Chocolate Layer Cake



  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 and 3/4 cup (350g) granulated sugar
  • 3/4 cup (65g) unsweetened cocoa powder (not Dutch processed)
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk*
  • 1/2 cup (120ml) vegetable oil (or canola oil, or melted coconut oil)
  • 2 large eggs, at room temperature*
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) freshly brewed strong hot coffee


  • 25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) confectioners’ sugar
  • 3/4 cup (65g) unsweetened cocoa powder
  • 3-5 Tablespoons (45-75ml) heavy cream (or half-and-half)
  • 1 teaspoon almond extract
  • Chocolate chips, optional for garnish


For the Cake

  • Preheat oven to 350F degrees. Parchment two 9 inch round cake non-stick pans.


  • Sift together the flour, sugar, cocoa powder, baking powder, and baking soda in a medium sized bowl. Set aside.


  • Using a handheld or stand mixer on high speed, mix the buttermilk, oil, room temperature eggs, and vanilla in a large bowl until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok.


  • Pour the batter into prepared baking pans and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. My cakes took exactly 24 minutes. Allow to cool before frosting.


 For the frosting:

  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 2 full minutes. This creates a creamy base for the frosting.
  • Turn speed to LOW and slowly add 3.5 cups of confectioners’ sugar and the cocoa powder. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes.
  • Turn mixer to medium speed and add the almond extract and cream. Once added, turn the mixer to high speed and beat for 1 minute. Add up to 1/2 cup of confectioners’ sugar if you’d like to increase the frosting’s thickness.



Source: Sally’s Baking Addiction

Turtle Cookies


  • 1 1/4 C Butter, softened
  • 2 C Sugar
  • 2 Large Eggs
  • 2 tsp Vanilla Extract
  • 2 C All-Purpose Flour
  • 3/4 C Cocoa Powder
  • 1 tsp Baking Soda
  • 1 C Chopped Pecans
  • 1 C Milk Chocolate Chips
  • 1 C Caramel Bits


Heat oven to 350°.

In large mixer bowl; cream butter and sugar until light and fluffy.

Add eggs and vanilla; beat well.

Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in chocolate chips, pecans and caramels.


5.Use 1 inch cookie scoop on ungreased cookie sheet. Bake 8-9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten while cooling.).


6. Cool slightly; remove from cookie sheet onto wire rack. Cool completely.


Lemon Cream Cake

This is a copy of Olive Garden’s Lemon Cream Cake that is actually from scratch, no pie filling or boxed cake mix in this recipe!



1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest
1 1/2 cups sugar
2 large eggs plus 3 large egg yolks
2 tablespoons fresh lemon juice
1 cup low-fat buttermilk

8 oz. cream chees, softened
2 cups powered sugar
1 cup heavy whipping cream, whipped to stiff peaks
3 tbsp. lemon juice

1/2 cup all purpose flour
1/2 cup powered sugar
1 tsp. vanilla extract
4 tbsp. butter

1) Preheat oven to 350 degrees. Parchment two 8-by-2-inch nonstick cake pans. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
2) In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
3) Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 27 to 30 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
4) While the cake bakes make crumble mixture and filling
5) For Crumble, combine sugar and flour. Add Butter. Cut with pastry cutter.
6) Drizzle vanilla, cut with pastry cutter until small balls form, set aside.
7) For Filling, whip cream to stiff peaks with electric mixer. Move whipped cream into another bowl. Add cream cheese, sugar and lemon juice, mix well
8) Fold whipped cream into cream cheese mixture, chill.
9) After the cake has cooled, spread a majority of the filling saving a small amount for the top and edges so that crumble will stick. Dust with powdered sugar.

Recipe Credits: CakeFilling

Strawberry Dream Cake


  • CAKE
  • 10 oz fresh whole strawberries (2 cups)
  • 3/4 C whole milk, room temperature
  • large egg whites, room temperature
  • 2 tsp vanilla extract
  • 2 1/4 C (9 ounces) cake flour
  • 1 3/4 C (12 1/4 ounces) granulated sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 12 TBL unsalted butter, cut into 12 pieces and softened
  • 10 TBL unsalted butter, softened
  • 2 1/4 C (9 ounces) confectioners’ sugar
  • 12 oz cream cheese, cut into 12 pieces and softened
  • pinch salt
  • 8 oz fresh strawberries, hulled and sliced thin (about 1 1/2 cups)


  1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.

  1. Transfer sauce pan, cover, and heat on medium high until strawberries are soft and have released their juice, watch them they can burn   . Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.

  1. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.

  1. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.)

  1. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days.

6. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.)

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Easter Basket Cupcakes



  • 2 Sticks Butter
  • 1 1/2 C Granulated Sugar
  • 3 eggs
  • 1/4 C Key Lime Juice
  • 1 tsp Vanilla
  • 2 1/2 C Cake Flour
  • 2 1/2 tsp Baking Powder
  • 1 1/4 C Buttermilk

-Preheat oven to 350 degrees F and line cupcake tin(s) with liners.

-In a large bowl, beat 2 sticks of the butter until smooth.

-Add sugar; beat well.

-Beat in eggs one at a time.

-Add lime juice and 1 tsp. vanilla extract and beat until combined.

-In another bowl combine flour, baking soda and 1/4 tsp. salt; sift.

-Alternate adding all dry ingredients and buttermilk to butter/sugar mixture. (Be careful not to over mix – you don’t want it gooey.)

-Fill cupcake liners 2/3 full.

-Bake for 18-20 minutes or until wooden pick comes out clean.



  • 4 ounces unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

-In a large bowl, beat together the butter and cream cheese with an electric mixer.

-With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract

Easter Topping

  • Green coconut
  • Chocolate bunnies
  • Jelly Beans or candy eggs

-Pour the bag of coconut into a quart size ziplock back, add 5-15 drops of green food coloring for desired shade of green.  Push coconut around in the bag to mix.

-Frost the cupcake and make a small slice toward the edge of the cupcake and stick the bunny in.

-Sprinkle the coconut on the cupcake, place jelly beans or candy eggs on top

Sweet Potato and Apple Dog Treats

A great homemade treat for our four-legged friends!
  • ¾ C. mashed sweet potatoes 

  • 3 TBL chicken broth
  • 2 C. whole wheat flour
  • ½ C. yellow cornmeal 

  •  ¼ C. finely chopped mint 

  • 1 Granny Smith apple, peeled, cored and grated
1. Preheat oven to 325°F.
2. Peel, cube and boil sweet potatoes for 25-30 minutes

3. In a blender (I used a Magic Bullet), blend mint and broth, add this to the potatoes
4. Peel, core and grate the apple (I used a food processor)

5. Add flour, cornmeal and apples and stir until combined

6. The dough should stick together, add more broth if needed
7. Roll out dough in quarters, ¼ inch thick, cut out cookies

8. Bake until dried and just slightly golden on the bottoms, 35 to 40 minutes

Adapted from Whole Foods