{Sugar Cookie Bars} Another Version

Sometimes sugar cookies are a pain to make, you have to roll them out cut them and flour gets all over. These are easy and just as fabulous. I added the almond and coconut extracts to the frosting because it is oh so good!!

Cookies: 

2-1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1-1/2 Tbsp. sour cream
1 tsp. vanilla extract

Frosting:

1/2 cup butter, softened

4 cups powdered sugar

1/4 cup half and half

1 tsp. vanilla

1/2 tsp almond extract

1/2 tsp coconut extract

Pinch of salt

Several drops of food coloring (optional)

Preheat oven to 375 degrees and grease a 9X13 inch baking dish.

In a medium bowl, combine flour, baking powder and salt. Set aside

in a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. 

Add egg and combine well. Add sour cream and vanilla and mis until completely blended.

Slowly add the flour mixture and stir until well combined.

Gently press the batter into the greased baking dish and spread out with your hands. 

Bake for 17-20 minutes or until the edges become lightly golden

Set aside to cool completely

For the Frosting:

In a medium bowl, cream together the butter and powdered sugar and half and half until light and fluffy. Stir in the vanilla, almond and coconut extracts and combine well. Add desired food coloring. Frost the cookie bars evenly and cut into squares.

Adapted from: High Heels and Grills

{Coconut Cream Cake}

I was introduced by one of my friends (thanks Chalece) to the best cake recipe I have ever had Seriously...It has so much rich flavor and is so moist. I made it for my Mother in Law while she was here to celebrate her birthday and we were all in Heaven. I think I will make this for all of our future birthdays :)

For the Cake:

Wet Ingredients:

1 c. butter, softened
1 3/4 c. white sugar
1 c. cream of coconut (I found it in the Mexican food section at the grocery store)
4 large eggs

Dry Ingredients:
2 1/2 flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

1 c. buttermilk
1 tsp. coconut extract

Separate eggs, set whites aside. Beat wet ingredients together including egg yolks until fluffy. Sit dry ingredients together and stir well. Add dry ingredients to wet using mixer on low speed alternating with buttermilk/extract mixture. In a clean bowl, beat egg whites with a pinch of salt until stiff. Fold egg whites into batter. Bake at 275-degrees in two 9-inch pans (lightly sprayed with baking spray) for about 90 minutes. After about 60 minutes, do the "toothpick test", repeating every 5-10 min or so until the toothpick comes out clean. After cake is out of the oven and transferred to parchment paper or a cooling rack, poke each cake with a few holes (making sure not to poke all the way through) and drizzle remaining coconut cream over (about 1/2 c. total). This just keeps the cake extra moist. After the cake cools, transfer to the freezer and freeze for a few hours or overnight.

Frost immediately (see frosting recipe below) after removing from the freezer. Allow to thaw for about an hour before serving. If you want to do a layered cake, put a layer of frosting in-between the two cakes and then continue to frost the remainder of the cake. Sprinkle with lightly toasted, shredded coconut (see below).

COCONUT CREAM CHEESE FROSTING:

1/2 c. butter, softened
8 oz. block cream cheese, softened
1 tsp. coconut extract
1 bag powdered sugar
milk (as needed) 

Beat butter, cream cheese, and coconut extract together, adding powdered sugar little by little until reaching desired consistency. If it seems to get too stiff, add about 1 tsp of milk at a time until you get the consistency you want. (add milk to thin it out, add powdered sugar to thicken it up).


Toasted Coconut:

Place contents of about 1/2 bag of sweetened, shredded coconut on a cookie sheet. Spread it out so it makes just a single layer. Bake for appx. 8-10 minutes in a 325-degree oven. Some pieces will still be white and soft, some browned slightly with a little crunch.


Adapted from: Favorite Family Recipes

{German Chocolate Cake}

My husband just had a birthday! This is the cake that he loves and requests every year. It was super easy and delicious. I normally just use a box mix, which I still used but this time the recipe switched things up a bit with the buttermilk and vanilla, which made for a very moist and yummy cake :)

1 package German chocolate cake mix
1 cup buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Mix the cake mix, buttermilk, oil, eggs and vanilla in a large mixing bowl on low speed for one minute until combined. Beat at medium speed for two minutes more. Pour into greased and floured 13 x 9 baking dish. Bake 38 – 42 minutes until the cake springs back when lightly pressed. Allow to cool completely on a wire rack before frosting.

Can also be baked in two 9 inch round pans for 25 minutes. Cook on a wire rack for 10 minutes and remove from pans. I like to line my round cake pans with parchment paper before adding batter for easy removal from the pan

Coconut-Pecan Frosting

1/2 cup butter
1 cup sugar
1 cup evaporated milk
3 eggs yolks, beaten
1 tablespoon vanilla
1 (7 oz. package) sweetened flaked coconut
1 cup chopped pecans

Combine egg yolks, sugar, milk, butter and vanilla. Cook and stir over medium heat until thickened. 12 to 15 minutes. Add coconut and pecans. Beat until thick enough to spread. 

{Buttercream Frosting}

This has been my go to frosting to just have around, it's really easy and I usually have all the ingredients on hand. If you keep this covered in an air tight container it should last you for a few weeks in the refrigerator. This is great for cakes, cupcakes, brownies or to put in between graham crackers :)












1/2 cup shortening
1/2 cup butter, softened
1 tsp vanilla extract
4 cups powdered sugar
2 Tbs milk


In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

*Recipe Source: Allrecipes

{Lemon Cupcakes}

1/2 cup butter, room temperature
2/3 cup granulated white sugar
3 large eggs
1 tsp pure vanilla extract
Zest of 1 large lemon (outer yellow skin)
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup milk

Preheat oven to 350 degrees and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Fill the muffin cups with batter. Bake for about 16-18 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.


Frosting:

1/2 cup butter, softened
2 cups powdered sugar
1 tsp vanilla
4-6 Tbs milk
1-2 Tbs fresh lemon Juice

Beat the butter and powdered sugar together until thick and smooth. Add the rest of the ingredients until you get the consistency that you want. You may need to add a little more milk or a little more sugar. I like my frosting more on the thick side. Just keep tasting it, until you get what you want. :)

{Carrot Cake with Cream Cheese Frosting}

This used to be one of my favorite cakes growing up, I remember my dad always making it. I haven't had it forever and it totally hit the spot. I am not a huge fan of the walnuts in mine so I left them out this time.












4 eggs
1 1/4 cup vegetable oil
2 cups sugar
2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
3 cups grated carrots
1 cup walnuts (optional)

Preheat oven to 350 degrees. Grease and flour a 9x13 inch cake dish.
In a large bowl beat together the eggs, oil, sugar and 2 tsp vanilla. Mix the flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots and fold in walnuts. Pour in prepared baking dish. Bake for 40-50 minutes.

Frosting:


1/2 cup butter
8oz cream cheese
4 cups powdered sugar
1 tsp vanilla

Mix all together until smooth, Spread over top of cake once it is completely cooled.

{Vanilla Cupcakes with Buttercream Frosting}

These are my new favorite cupcakes! They are so so good. But be careful not to over bake because they tend to dry out a little. The vanilla flavored cake goes so perfectly with the frosting. This recipe makes exactly 12 cupcakes.













1/2 cup butter, room temperature
2/3 cup white sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk

Preheat oven to 350 degrees
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, slowly add the flour mixture and then the milk. Mix until combined. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 15-18 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.



Buttercream Frosting:

2 cups powdered sugar
1/2 cup butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk
Assorted food colors (if desired)


In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color.

{Sugar Cookies} Happy Easter!

My Sister in Law made these awesome sugar cookies while we were in Utah during Christmas. They remind me of a homemade version of Lofthouse cookies. They fluff up pretty big, but I love that they keep their shape after they are baked, because they are much easier to frost that way. My 3 year old and I made these a couple days ago, but I cut the recipe in half. Here is the full recipe. Happy Easter everyone!!














1 1/2 cups butter, softened
2 cup white sugar
4 whole eggs
1/2 cup milk
2 tsp baking soda
2 tsp cream of tartar
2 tsp vanilla extract
6 cups of all purpose flour

In a large mixing bowl, cream the butter and the sugar together and until creamy. Add in the eggs, milk and vanilla. Mix until well combined.
In a separate bowl sift together the baking soda, cream of tartar and flour, slowly add the flour mixture to the cream mixture. Chill the dough for 1 hour. Roll out on a lightly floured surface to 1/4 inch in thickness and cut out into desired shapes. Bake at 375 degrees for 7-8 minutes. DO NOT OVER BAKE. Let them cool on a rack completely before frosting.

For the frosting:

1 stick of butter, softened
1 Tbs karo syrup
2 -2 1/2cups powdered sugar
6-7 Tbs milk
1 tsp vanilla
1/2 tsp almond extract

*Adjust the milk or powdered sugar a little to reach desired consistency. I like mine on the thick side.

Mix the butter until fluffy, add the powdered sugar and all the other ingredients until all combined.

{Chocolate Sour Cream Cake}

Another delicious chocolatey cake!














2 eggs
1 1/2 cups flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup shortening
1 1/4 cups sugar
1 tsp vanilla
3 oz bittersweet chocolate, melted and cooled
1 8oz sour cream
1 cup milk

Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans. Set aside
In a small bowl combine the flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl beat the shortening and sugar on medium speed until combined. Beat in eggs and vanilla until combined. Beat in melted chocolate and sour cream. Alternately add flour mixture and milk, beat on low after each addition just until combined. Spread batter in prepared pans.
Bake 25 minutes or until the top springs back when lightly touched. Cool 10 minutes. Remove from pans and cool completely.
Prepare frosting, place one layer flat side down on a plate. Spread top with 1 cup frosting. Stack the second layer flat side down. Spread with remaining frosting.

Chocolatey Frosting:

12oz package semisweet chocolate chips
1/2 cup butter
8oz sour cream
4 1/2 cups powdered sugar

In a large pan over low heat melt and stir chocolate chips and butter. Cool about 10 minutes. Stir in sour cream and powdered sugar until smooth.

{Texas Sheet Cake}

Moist...Chocolatey...Delicious...Need I say more??














Bring to a boil:
1-1/2 cup hot water
4 heaping Tsp Hershey cocoa
3 sticks butter

Mix together:
3 cup flour
3. cup sugar
1-1/2 tsp baking soda

Add liquid to dry ingredients. Then add:
3 eggs
1 cup buttermilk
1 Tbs vanilla

Mix together, pour into jelly roll pan and bake at 350 degree for 30 minutes. Cool for 1 hour, then frost.

Frosting:
1 stick butter
3 Tbs cocoa
¼ cup milk
2-3 cups powdered sugar

{Pumpkin Cookies with Cream Cheese Frosting}

These are so fantastic and moist!! Best pumpkin cookie I've had yet. You can also omit the frosting and add chocolate chips, or better yet do all three :) This recipe makes a lot so if you aren't feeding a crowd I would cut this in half.














2 cups shortening
2 cups white sugar
2 cups canned pumpkin
2 eggs
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp salt
4 cups flour

Cream shortening, white sugar and pumpkin. Add the eggs and mix well. Sift together the baking soda, cinnamon, salt and flour. Add to the pumpkin mixture and mix well.
Drop from spoon to cookie sheet. Bake for 10 minutes at 350 degrees

Frosting
1 8oz package cream cheese
1/2 cup butter, softened
2 cups powdered sugar
1 tsp vanilla

{Zucchini Brownies}

My Sister in Law Ashley never disappoints when it comes to baking! This recipe comes from her and these are by far the best brownies I have ever had. So yummy!!!!!















1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract


Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

{Perfect Chocolate Frosting}

I just had to use this picture, it was too cute :) This chocolate frosting always turns out perfect, the best flavor and consistency which is hard to get sometimes. Yummy!



















2 3/4 cups powdered sugar
6 Tbs unsweetened cocoa powder
6 Tbs softened butter
5 Tbs evaporated milk
1 tsp vanilla

In a medium bowl mix together the powdered sugar and cocoa powder, set aside.
In a large bowl cream the butter until smooth then slowly add the sugar mixture and evaporated milk, mix in the vanilla

{Favorite Sugar Cookies}

This is my all time favorite cookie! I love making these for one of my favorite holidays...Valentines!!

1 cup sugar

1 cup butter, softened

3 oz cream cheese, softened

1/2 tsp salt

1/2 tsp almond extract

1/2 tsp vanilla extract

1 egg yolk

2 1/4 cups flour

In a large bowl or mixer mix sugar, butter, cream cheese, salt, almond and vanilla extracts and egg yolk. Beat until smooth. Mix in flour until dough forms. Chill for a couple hours. Preheat oven to 375 degrees.

On a lightly floured surface roll out the dough to about a 1/4 inch thick. Cut into whatever shape you want, place on ungreased cookie sheet and bake for 7 minutes. If they look a little under done that is okay. You don't even want these to brown.

*Frosting*

1 cube butter, softened

1/2 bag of powdered sugar

2 tsp vanilla

1 Tbs milk

1/2 tsp almond extract