Utah Taste Off did cinnamon rolls a couple weeks ago and it was yummy!
The cinnamon rolls were from
The winner at our house was Swirls, but truly they all tasted great!
This week Utah Taste Off is doing chocolate chip cookies and all the proceeds go to the Utah Food Bank so you get chocolate chip cookies and the food bank gets a much needed donation! Win win! You really should get in on that.
More wedding cake tasting for Sarah and Hector! They requested coconut cake so I did one layer of just regular flavored coconut cake then the next layer was flavored with double coconut and the last layer was double coconut with almond which was the winner!
1/2 cup vegetable oil
1/2 cup butter, softened
1 3/4 cups sugar
5 eggs
1 teaspoon coconut extract
1 teaspoon vanilla extract
1/4 teaspoon almond extract – if desired, omit if you want straight coconut cake
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups flour
1 cup buttermilk
1 cup sweetened flaked coconut
1 Preheat oven to 325. Spray three 9″ round layer cake pans with cooking spray for baking.
2 Beat oil, butter, and sugar together until well blended. Add eggs, one at a time, beating well after each addition. Add in coconut extract, vanilla, almond extract, baking powder, baking soda, and salt and beat until combined.
3 Alternate adding in flour and buttermilk, beginning and ending with flour. Mix until smooth then stir in coconut.
4 Pour batter into prepared pans and bake 30 – 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans before turning out to cool completely.
recipe from Cookies and Cups
Wedding cake tasting going on around here for our friends Hector and Sarah. They asked for cream cheese cake or coconut cake so we started with this cream cheese cake. The first layer was flavored with vanilla only and the second layer was flavored with vanilla, almond and lemon. The second layer won the taste test of these two and was the 2nd runner up overall. Winner of the cake tasting will be posted tomorrow.
1 cup butter, softened
1 (8 oz) package cream cheese, softened
2 teaspoons vanilla
1/4 teaspoon almond extract
1/2 teaspoon lemon extract
4 eggs
1/3 cup milk
1/4 cup water
1 (3.4 oz) package cheesecake pudding mix
1/4 cup flour
1/4 cup sugar
1 box butter cake mix
1 Preheat oven to 325. Spray bundt cake pan or 2 layer cake pans with cooking spray for baking.
2 Beat butter, cream cheese, and extracts until smooth. Add rest of ingredients and beat until well incorporated, batter will be thick.
3 Spread batter into pan(s). Bake for 55 – 60 minutes for bundt cake and 30 – 35 minutes for layer cake.
recipe from I Scream for Buttercream
This is by far the easiest and least time consuming thing that I’ve made with my sourdough discard and it tastes amazing! Give it a go!
Cake
1 cup sourdough starter
1/3 cup vegetable oil
1 egg, slightly beaten
1 cup flour
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
Crumb Topping
1 teaspoon cinnamon
1/2 cup brown sugar
2 tablespoons butter
1/3 – 1/2 cup chopped pecans
Icing (which I didn’t get on the cake before the fam started eating it, next time)
1 cup powdered sugar
1 – 2 tablespoons french vanilla coffee creamer or milk
1 For the cake, preheat oven to 350. Spray 9 x 9″ pan with cooking spray.
2 Combine starter, oil and egg and mix well.
3 Whisk together flour, sugar, salt, baking soda, and cinnamon. Add to sourdough mixture and stir just until combined. Pour into prepared pan.
4 For the crumb topping, with a pastry blender or two forks, mix together all crumb ingredients. Sprinkle on top of cake batter.
5 Bake for 35 minutes or until golden brown and toothpick inserted in center comes out clean. Let cool.
6 For the icing, whisk together powdered sugar and milk then drizzle over cake.
recipe from Turnips 2 Tangerines
When I heard Utah Taste Off was doing eclairs this week, I did a happy little dance because I love me some eclairs!
The eclairs were from
The winner at our house was Kneaders followed closely by Schmidt’s Pastry Cottage but we got to eat a bunch of eclairs so it was a win for everyone!
Check out Utah Taste Off, you will not be disappointed!
I made these and took half to a neighbor who has an owie shoulder. I kept the other half for us so we could try them and I got one. One! So I guess that means they were good or very good apparently!
1/2 cup butter
1/3 cup creamy peanut butter
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup salted and roasted peanuts, chopped
15.25 oz package dark 60% cacao chocolate squares or dark chocolate and sea salt squares (such as Ghirardelli), unwrapped and broken into large pieces
flaky sea salt for sprinkling
1 Preheat oven to 350. Spray 9 x 13″ pan with cooking spray.
2 Melt butter and peanut butter in medium saucepan over medium heat. Stir in brown sugar then stir in eggs and vanilla until well combined. Stir in flour, baking powder, and baking soda. Stir in peanuts. Spread dough evenly in prepared pan.
3 Bake 18 minutes. Top evenly with chocolate pieces. Bake 2 more minutes or until evenly browned and edges are puffed. Sprinkle with sea salt. Cool before cutting.
recipe from Better Homes and Gardens
If you like toffee and gooey desserts like me then you will love these, plus they are super easy to make and only require 5 ingredients!
1 box yellow cake mix
1 egg
6 tablespoons butter, melted
2 (8 oz each) bags chocolate toffee bits
1 (14 oz) can sweetened condensed milk
1 Preheat oven to 350. Spray 9 x 13″ pan with cooking spray.
2 Combine cake mix, egg, and butter and mix well. Press into bottom of pan.
3 Sprinkle toffee over base layer then drizzle with sweetened condensed milk.
4 Bake 25 – 30 minutes. The surface will look pretty gooey but it will set as it cools. Cool completely.
recipe from Plain Chicken
I have to admit that I’m having a lot of fun with my sourdough starter. There are all kinds of recipes out there that incorporate sourdough starter, I even found a recipe for chocolate cake with sourdough starter in it! Who knew? These baguettes were awesome. The fam said they tasted just like store bought, maybe even better!
2 cups flour
1/2 – 1 cup warm water
1/2 teaspoon sea salt
1/2 cup sourdough starter
1 Combine all ingredients in bowl and mix well.
2 Sprinkle work surface with just a couple of tablespoons of flour and knead dough slightly, just until it comes together. It should still be a little sticky.
3 Form dough into a ball and cut in half. Form each into a long baguette shape and place in floured baguette baker or on greased cookie sheet.
4 Cover lightly with damp towel and let rise until double in size, 3 – 6 hours.
5 Preheat oven to 425. Score baguettes 3 – 4 times with sharp knife or razor blade. Bake 15 minutes or until golden brown.
6 Let rest 20 minutes before slicing.
recipe from Cultures for Health
We jumped on board the Utah Taste Off train again this week and this time it was salsa tasting! The whole family got in on the act and we had fun taste testing and comparing all the salsas.
Mango Salsa from Meieres Meats and Fine Foods
Medium Roasted Tomato Salsa from Salsitas Mendoza
Tomatillo Avocado Salsa from Salsa Madre
Tomatillo Avocado Salsa from Loco Lizard Cantina
Corn and Red Pepper Salsa from Tagge’s Famous Fruit
Red Salsa from Los Cucos Mexican Cafe
and a bag of Don Julio Mexican Style Yellow Corn Tortilla Chips
The corn and red pepper salsa from Tagge’s was the landslide winner here, it was a little sweet at first taste and then ended with a really nice kick!
Next week Utah Taste Off is doing eclairs and I cannot wait!
I decided to do some porch treats yesterday and these yummy guys fit the bill, with both Reese’s Pieces and Reese’s Minis, what’s not to like?
12 tablespoons butter, melted
1 cup packed brown sugar
1/2 cup sugar
1 egg plus 1 egg yolk
1 teaspoon vanilla
2 cups plus 2 tablespoons flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups Reese’s Pieces, divided
1 cup chopped Reese’s Mini Peanut Butter Cups
1 Preheat oven to 325. Spray 9 x 13″ pan with cooking spray.
2 Mix together butter and sugars until well combined. Add in egg, egg yolk, and vanilla and mix to combine. Add dry ingredients and mix just until combined. Gently stir in 1 cup of the Reese’s Pieces and all the Reese’s Minis.
3 Spread dough in pan and top with remaining Reese’s Pieces, gently pushing them into the dough. Bake 25 – 30 minutes or until edges are lightly browned and middle looks dry and does not sink when gently pressed. Let cool before cutting into bars.
recipe from I Heart Naptime
Penny's Food Blog 