SANDRA'S HEAVENLY CHOCOLATE CAKE with COCONUT PECAN FROSTING

You'll think you've died and gone to heaven!

A super moist and decadent dessert
that will keep you coming back for more...

Prep: 30 Mins.

Bake/Cook: 30 Mins.

Yields: (1) 2-layer 9" cake

INGREDIENTS

Cake

1-1/2 cups all-purpose flour

1/2 cup unsweetened Hershey’s cocoa powder

2 teaspoon instant espresso powder (or instant coffee)

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of table salt

1/2 cup buttermilk

1/2 cup (1 cube) unsalted butter, at room temperature

1 cup packed dark brown sugar

2 teaspoons vanilla extract

2 large eggs

Frosting

1 (14-oz. can) sweetened condensed milk (not un-sweetened condensed milk)

4 egg yolks, lightly beaten

4 tablespoons (1/2 stick) cold butter, cut into cubes

2-1/2 cups sweetened flaked coconut (I like to pulse finer in a food processor)

2 teaspoons vanilla extract

1 cup chopped candied pecans (I do so, separately from the coconut, in a food processor)

METHOD

Preheat the oven to 350 degrees. Spray (2) 9" round cake pans with Bakers Joy; set aside.

In a large bowl, sift through a sieve the flour, cocoa power, instant espresso coffee, cinnamon, baking powder, baking soda, and table salt, using a spoon to coax dry mixture through sieve.

In a medium bowl, beat with a hand mixer the buttermilk, softened butter, brown sugar, vanilla extract, and egg, just until a marbled texture is achieved. Pour into dry ingredients and gently fold with spatula until ingredients are incorporated (maintain aeration while doing so for a moist-tender cake).

Distribute batter evenly among prepared cake pans. Bake for 25 to 30 minutes, just until a toothpick inserted in center comes out clean

Let cool 15 minutes before removing cakes from pan to cooling racks, then cool completely (right side up).

Meanwhile, while the cake is baking, prepare the frosting in a COLD medium saucepan by whisking the condensed milk and egg yolks together. Add the butter and turn on heat to medium and cook, while constantly stirring (important to prevent potential burning), until thickened, about 10 minutes. Remove saucepan from the heat and fold in coconut, vanilla and pecans. Place lid slightly ajar on saucepan, and let frosting cool completely.

Once cake and frosting have cooled, spread frosting between 2 layers, top of stacked cake and its sides. ~ Enjoy!

SANDRA'S BAKED RICE PUDDING with RAISINS

Each time I prepare this heavenly dessert
 it brings back numerous and comforting memories...

Servings: (6-8)

Prep: 15 Mins.

Bake: 1 Hr. 30 Mins.

INGREDIENTS

3 large eggs

1/2 cup granulated sugar

2 teaspoons bourbon-vanilla extract (or vanilla extract)

1 teaspoon ground cinnamon

1/8 teaspoon freshly ground nutmeg

1/4 teaspoon salt

2-1/2 cups 2% milk (or regular)

1/2 cup raisins

1-1/2 cups cooked, cold basmati rice

METHOD

Preheat oven to 350F. 

Whisk together cold milk, eggs, vanilla and sugar. 

Stir in rice, spices and raisins. 

Pour into a greased casserole baking dish (I used an 8x8 pan). 

Bake, uncovered, for 50 to 60 minutes, or until set (stirring half way to distribute spices floating on top more evenly). ~ Enjoy!

SANDRA’S GLAZED MAPLE RAISIN OATMEAL COOKIE BITES

Heavenly maple cookie bites

that pair nicely with an

ice cold glass of milk...

Yields: (38 Bites)

Prep: 15 Minutes

Bake: 10 to 12 Minutes

INGREDIENTS

Cookie bites:

6 tablespoons butter, at room temperature

½ cup granulated sugar

1 egg

½ teaspoon vanilla extract

1-1/4 cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

1 cup old-fashioned oats

1 cup raisins

¼ cup quality maple syrup

Glaze:

1 cup confectioners’ sugar

2 tablespoon quality maple syrup

1 tablespoon water

METHOD

Preheat oven to 350 degrees.  Line a couple of baking sheets with parchment paper.

In a medium bowl, cream together butter and sugar using a hand mixer until smooth, then beat in egg and vanilla. Using a spoon, stir in the flour, baking powder, and salt.  Fold in oats, raisins, and maple syrup until fully incorporated.

Drop dough in rounded teaspoonfuls 1” apart onto prepared cookie sheets (I use a miniature scoop and drag it up the side of the bowl to ensure uniform bites).

Bake for 10 to 12 minutes, until edges are lightly browned and centers are set.  Cool 1 minute on cookie sheets.  Remove to a wire rack to cool completely.

Meanwhile, sift, and then whisk 1 cup of confectioners’ sugar with maple syrup and water until a smooth glaze has formed, (adding more or less maple syrup/water for proper consistency).  Spoon glaze into the bottom corner of a ziploc bag, and snip the tip.  Glaze the cooled cookies using a back and forth motion. Let glaze set. ~ Enjoy!

SANDRA’S HEAVENLY HOMEMADE VANILLA EXTRACT and VANILLA BOURBON EXTRACT

The hardest part is waiting 8 weeks,
although with minimal effort
you'll reap rewards many
times over, as the flavors of these
two extracts can't be beat...

Yields: 8 oz. vanilla extract 

+ 8 oz. vanilla bourbon extract

Prep: 15 Mins.

--2 (8 oz.) canning jars with lids and rings

INGREDIENTS

***Vanilla Extract

3 medium organic vanilla beans

1 cup quality vodka

***Vanilla Bourbon Extract

3 medium organic vanilla bourbon beans

1 cup quality bourbon

METHOD

Place your jars, lids, and rings in a medium saucepan, and cover with water.  Bring to boil for 10 minutes to sterilize.  Remove jars, rings, and lids with tongs, and place on a clean kitchen towel to cool and air dry.

Meanwhile, cut the beans in half crosswise, and then lengthwise to expose seeds. Tuck the beans inside the respective jars and fill with one with vodka, and the other bourbon. Place lids and rings on jars and close tightly, shake them a few times, label, and place it in a cool, dark cabinet. 

Let them rest for 8 weeks, while occasionally shaking a couple times per week, which will become darker over time.  After 8 weeks you can start using your homemade extracts in recipes for custards, pies, tarts, breads, desserts, crepes, sauces, breakfast dishes, smoothies, and so on. If you would like some of the seeds in your recipe, just shake the jar beforehand. – Enjoy!

-- Click here for: Lemon Extract recipe (shown below)...

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Tips:  Use as much as you need, and when you have only 20% of the extract remaining you should replenish them respectively with more vodka/bourbon, and shake again. In addition, when you're using a fresh vanilla/bourbon bean in a recipe, add the empty pod to the respective jar of homemade extract. If you continue to feed them in this manner, the extracts will keep forever; simply remove some of the older beans if the jars become too crowded.

Empty vanilla or vanilla bourbon pods can be placed in sugar jars, or tea tins to flavor them as well.