Texas Sheet Cake

Texas Sheet Cake

CAKE

2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon table salt
1/4 teaspoon cinnamon
2 eggs, lightly beaten
1/2 cup buttermilk
1 teaspoon pure vanilla extract
2 sticks (1 cup) unsalted butter
1/4 cup cocoa powder
1 cup brewed coffee

FROSTING

1 stick (1/2 cup) unsalted butter

1/4 cup cocoa powder

1/3 cup buttermilk

1 teaspoon pure vanilla extract

1 (16 ounce) box powdered sugar

1 cup finely chopped toasted nuts (pecans or walnuts)

 

For the cake:

Preheat oven to 375 degrees. Grease a 18 x 13 inch sheet pan.

In a large mixing bowl, stir together sugar, flour, baking soda, salt, and cinnamon. In a separate bowl, whisk together eggs, buttermilk, and vanilla.

In a small to medium sauce pan, melt the butter on medium-low heat. Whisk in the cocoa powder and coffee; increase heat to medium-high and bring the mixture to a boil. Add the melted butter mixture to the dry ingredients and mix thoroughly. Add the egg mixture and stir until all the ingredients are completely combined.

Pour the batter into the prepared pan and rap on the counter a few times to distribute evenly. Bake the cake for 18-20 minutes or until cake tests done. Remove from the oven and frost immediately.

For the frosting:

 Start the frosting about 5 minutes before the cake is ready to come out of the oven. In a medium to large saucepan, melt the butter over medium-low heat. Whisk in the cocoa powder until combined. Add the buttermilk, vanilla, and powdered sugar. Stir until all of the ingredients are completely incorporated. Fold the toasted nuts into the frosting and immediately pour over the warm cake. Use an offset to help gently spread a thin layer over the entire surface.

Cool frosted cake on a wire rack for 1 hour, then moved to the refrigerator, preferably overnight. Serve cold or at room temperature.

 

I found this recipe on-line and remembered a similar cake from years ago that was delicious!  This one, however, was not.  Very disappointing.  It was just bland.  Probably the most pitiful excuse of a chocolate cake I've ever baked. 

Slow Cooked Italian Beef

Slow Cooked Italian Beef

4 lb beef roast (I used a sirloin tip)
1 packet Italian dressing mix
12 oz jar mild banana pepper rings
1 cup low sodium beef broth

Put all ingredients in the slow cooker, cook on high for 2 hours, reduce to low for 6-8 hours. 

Buttermilk Pancakes

Buttermilk Pancakes

1 cup flour
1/2 tsp salt
1 tsp baking soda
1 Tbsp sugar
1 egg
1 cup buttermilk (plus extra if needed)
2 Tbsp melted butter

Preheat lightly buttered griddle.

Mix flour, salt, soda, and sugar.  Add the egg, buttermilk and melted butter; stir until all ingredients are combined but still lumpy.  The batter should be thick and puffy looking.

Drop 1/3 cup batter onto the griddle, spreading a bit with the cup to make round pancakes  Cook until lightly browned on both sides, 1-2 minutes per side.

These are EXCELLENT pancakes and I will definitely be making these again and again!  This recipe made 9 pancakes.

Turkey & Muenster Sandwich

Turkey & Muenster Sandwiches

1/3 cup mayonnaise
1/2 tsp dried, crumbled thyme
1/2 tsp dehydrated minced onions
1 Tbsp Dijon mustard
4 slices Pepperidge Farms Oatmeal Bread
8 slices Boar's Head Maple Glazed Honey Coat Cured Turkey
4 slices Muenster Cheese
1 ripe tomato, sliced thin
Romaine lettuce, shredded

Combine the mayonnaise, thyme, onions and mustard and mix well.  Cover and chill for an hour of so.  Spread the mayonnaise mixture on both sides of the bread slices.  Layer turkey, muenster cheese, tomato slices and the shredded romaine on 2 slices bread and cover with the remaining slices.  Cut in half and serve immediately.

Yummy!