Nutella Magic Cake

Jo cooks 

4 eggs (at room temperature, separated)
1 cup icing sugar
1 cup Nutella
1/2 cup butter (unsalted, melted but room temperature)
1 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoon cocoa powder
3/4 cup all-purpose flour (minus 2 tbsp )
2 cups milk (lukewarm)
icing sugar ( for dusting cake)

• Preheat your oven to 325 F (160 C) degrees. Line a 8x8 inch baking dish with parchment paper.
• Separate the eggs and add the egg whites to the bowl of your mixer. Mix until egg whites are stiff. Place the egg whites in a bowl and set aside.Add the egg yolks and icing sugar the the bowl of your mixer and mix together until mixture becomes like a cream and is light pale yellow in color.Add the Nutella, melted butter, vanilla extract, salt, cocoa powder and continue mixing for another minute until well incorporated.With the mixer on low, start adding flour to the mixer, one tablespoon at a time, until all the flour has been incorporated into the mixture.With the mixer still on low, slowly start adding the milk and beat until everything is well mixed together. The mixture should be very thin, almost like a crepe batter.Start gently folding in the egg whites, a third at a time using a spatula. Repeat until all the egg whites have been folded in. They do not have to be completely mixed in, it's OK to still see foamy bits floating around the top of the batter.Pour the batter into the prepared baking dish and bake for 40 to 70 minutes or until the top is browned. The cake should be firm to touch, and should not wiggle.Let cool completely, then place in the fridge for at least 2 hours.Sprinkle some icing sugar before slicing into it.

Muddy Buddies

All Recipes 

9 cups Rice Chex®, Corn Chex®, or Chocolate Chex® cereal (or combinbation)
1 cup semisweet chocolate chips
½ cup peanut butter
¼ cup butter or margarine
1 teaspoon vanilla
1 ½ cups powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

THE BEST WHIPPED CREAM FROSTING

 Two Sisters Crafting

• 1 t vanilla
• 3 cups (1 pint) Heavy Whipping Cream
•  1/2-1 cup of Powdered Sugar (can add more if you want sweeter)
• 1/8c water
• 1 t cornstarch and 1 t pectin (or gelatin)

1. Put glass bowl and metal mixer whisks in freezer for 20min-1hr.

2. Mix 1/8c of water, cornstarch and pectin, let sit in measuring cup.

3. Put vanilla, 3 c of whipping cream and powdered sugar in bowl. Mix till stiff peaks (3-5min)

4. Add the water, cornstarch, pectin mixture till incorporated (1min or less). That cornstarch mixture will help keep the structure and shape. Otherwise whipping cream gets liquidy quick.

Dayna Cinnamon Rolls

ROLLS-  

1 c milk

2 eggs- room temperature

1/3c butter- room temperature

4 and 1/4c bread flour

1/2t salt

1/2c sugar

1 package yeast

1 c brown sugar

3 T cinnamon

1/3c softened butter

FROSTING-

4 oz cream cheese

1/4c butter softened

1and 1/2c powdered sugar

1/2t vanilla

1/8t salt

Combine 2 c flour and yeast in large mixing bowl.

In a saucepan combine milk, butter, sugar, and salt over medium heat until temperature reaches 120-130 degrees, butter will be almost melted.

Add milk mixture to flouw mixture along with eggs and mix with electric mixer on low for 30 seconds.

Stir in as much of the flour as you can.

Place dough a floured surface and knead in as much flour as possible. Continue to knead the dough until it is very smooth and elastic(this will take about 5-10 minutes)

Cover dough with oil and plastic wrap. Let rest covered for about 15min. Meanwhile in a small bowl combine brown sugar and cinnamon.

Roll dough into a 18x21 inch rectangle. Spread 1/3c butter on dough and top with brown sugar and cinnamon.

Starting with long side, rollup dough so you have an 18'' log. Cut into 12 even rolls. Grease 9x13 pan and place rolls on pan. Cover with plastice wrap and a towel, let rise for 45 min or until doubled.

Preheat oven to 400 degrees.

Bake rolls on center rack about 15 min or until lightly brown.

While rolls are baking, combine cream cheese, 1/4c butter, powdered sugar, vanilla and salt with electric mixer until fluffy.

Allow rolls to cool for about 10-15 min and spread frosting on warm rolls

*** Dont add too much flour before the first rise. It will make the dough easier to handle. If you add too much flour it makes a dry tough cinnabon. So let the dough stay a little fluffy and slightly tacky. You can dust the dough with flour when you roll it so that its easy to roll***

Blueberry Scones

Scones-
1 c sour cream
1 large egg
1t vanilla or almond extract
1 t baking soda
4 c flour
1 c sugar
2 1/2t baking powder
1/4t cream of tartar
1 t salt
1 t cinnamon (optional)
1 c cut butter
1 c fresh berries

Vanilla glaze-
2 c powdered sugar
1/4c heavy cream
1 1/2t vanilla

Preheat oven 350. Lightly grease a baking sheet. In a small bowl blend sour cream, egg, vanilla, and baking soda. In large bowl mix flour, sugar, baking powder, cream of tartar, salt and cinnamon. Then cut in the cold butter cubes. Add the sour cream mixture, mix till moistened, don't over mix. Fold in the blueberries. Roll and pat the dough into 1 1/2inch thick rounds. Then cut the dough into wedges. Place the wedges onto the baking sheet about 2 inches apart. Bake 12-15 min or until bottoms are tan. Drizzle the top of each warm scone the glaze.

Whisk all glaze ingredients in a bowl. Dont make too thin b/c it wont stick to the scones.