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Cookies

Ingredients

* 3 ounces chocolate chips (parve, or dairy-free)
* 1/2 cup cocoa powder
* 1 cup boiling water
* 1 cup club soda
* 1 1/2 cups sugar
* 1 teaspoon vanilla
* 3 eggs
* 1/2 cup vegetable oil
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 1/2 cups flour

Directions

1. Grease 2 round cake pans and sprinkle with flour to avoid sticking.

2. in a large bowl combine chocolate chips, cocoa powder and 1 cup boiling water, stir until chocolate chips are disolved.

3. Add 1& 1/2 cups sugar, 1 teaspoon vanilla, 3 eggs and 1/2 Cup vegetable oil, whisking until smooth, add 1 cup of club soda, whisk.

4. sift together dry ingredients onto a piece of wax paper, (or separate bowl) slowly add dry ingredients into wet ingredients, whisking to keep the batter smooth.

5. pour into prepared pans and bake in a 350 degree oven for 25 minutes let cool and frost with your favorite frosting or use mine!

6. Fudge Frosting.

Myrna :rose:

 

Ingredients
¾ cup (1 ½ sticks) butter
2 cups dark brown sugar
1 ½ cups flour
1 teaspoon salt
2 teaspoons baking powder
2 eggs
2 teaspoons vanilla extract
1 cup chopped pecans (or walnuts)

Directions
Preheat the oven to 350?F and grease a 9 by 9-inch pan (or double the recipe and use a 9 by 13-inch pan).
In a small saucepan over low heat, melt the butter. Add the brown sugar and stir.
In a medium bowl, mix the flour, salt, and baking powder.
Pour the butter-sugar mixture into the flour mixture and stir until combined. Add the egg and vanilla and stir well. Add ½ cup of the nuts and stir.
Pour the batter into the pan. Sprinkle the remaining nuts on top and pat them into place.
Bake for about 25 to 30 minutes. They may look underdone, but they’ll be chewily delicious when cool.

Makes 9 to 12 bars.

 

By Myrna’s Yummy Cakes

 

To Make Cookies
Ingredients
1 ½ cups firmly packed brown sugar
2 cups (4 sticks) butter
2 egg yolks
4 cups flour

Directions
To make the cookies, in a large bowl, cream the butter and sugar. Add the egg yolks and flour and mix well.
Wrap the dough in plastic wrap and refrigerate at least 30 minutes, up to overnight.
Preheat the oven to 325 degrees F. Grease a baking sheet or line it with parchment paper.
Use a rolling pin to roll the dough to ¼-inch thick. Cut out the cookies using a round cookie cutter. If the dough seems too soft, refrigerate the rolled out dough for a bit to firm it up before cutting the cookies.
Place the cookies 1 inch apart on the baking sheet and bake for 10 to 12 minutes, or until ever-so-slightly golden. Set aside on the baking sheet to cool completely.

To Make Frosting
Ingredients
½ cup (1 stick) butter
2 teaspoons vanilla extract
5 cups confectioners’ sugar
6 tablespoons milk

Directions
To make the frosting, in a medium pan over medium heat, brown the butter, stirring often until small brown flecks appear. Take off the heat.
Add the vanilla and confectioners’ sugar and whisk to combine. Whisk in the milk, 1 tablespoon at a time, until the mixture is creamy and smooth. If the frosting seems too thick, add a little more milk. (You can keep the frosting in a covered container in the fridge if you make it ahead of time or aren’t quite ready to use it. When you’re ready to fill the cookies, give the frosting time to soften a bit, or stick in the microwave for 10 seconds or a bit more.)

To Make Caramel Creme Sandwich Cookies
Using an offset spatula or a butter knife, frost the underside of 1 cookie and top with a second cookie to make a sandwich. If you prefer, use a piping bag or a plastic storage bag with the tip cut off to place a dollop of frosting on the upturned cookie and then top with the second cookie. Repeat with the rest of the cookies. The cookies will keep in an airtight container for  3 to 5 days.

To Make Cookies
Ingredients
2 eggs
2 teaspoons vanilla extract
2 cups smooth peanut butter (without added sugar)
1 cup sugar
½ teaspoon salt

Directions
Preheat the oven to 325?F. Grease a baking sheet or line it with parchment paper.
In a small bowl, combine the eggs and vanilla. Set aside.
Place the peanut butter in a large bowl and pour in the egg-vanilla mixture. Stir with a sturdy spoon or mix with your hands (really, it’s a great technique!) until combined.
Add the sugar and salt and mix well.
Scoop the dough with a spoon and roll it into balls with your hands. The size of the scoop of dough is up to you, depending on the size cookies you prefer (the dough doesn’t spread much). Place the balls 2 inches apart on the baking sheet. Pat the balls flat and use a fork to make crosshatch marks on the top of each cookie.
Bake for about 10 minutes, or until the centers look as light and baked as the edges. Cool completely before removing from the cookie sheet with a spatula.

To Make Filling
Ingredients
½ to 1 cup dark brown sugar
1 cup smooth peanut butter (no sugar added)
Jam of your choice

Directions
Put the brown sugar in a bowl and mash it with a fork to remove any lumps. Add the peanut butter and mix well with a sturdy spoon or your hands (I know! But just try it, you might like it!). Store in a covered container in the fridge until ready to use. This filling keeps very well and can be used over a few weeks. Note: Equal parts peanut butter and sugar is great, and so is 1 part sugar to 2 parts peanut butter. See which you like best!

To make Peanut Butter Sandwich Cookie
With a spoon or your fingers, scoop a spoonful of peanut butter filling and place it on the underside of a cookie. I like to use my hands to make a little “peanut butter patty,” as if I were making a little hamburger on a bun. If you’re making a PB&J, spread jam on a second cookie. Top with the second cookie to make a sandwich.

Makes 2 ½ to 3 dozen cookies

 

By: Myrna’s Yummy Cakes

garcookies_med

Ingredients

  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tablespoon milk
  • Powdered sugar, for rolling out dough

Directions

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Myrna!!

oatmeal cookie

Ingrediants:

3/4 c Butter flavored Crisco

1 1/4 c Firmly packaged light brown sugar

1 Egg

1/3 c Milk

1 1/2 ts Vanilla

3 c Quaker(R) Quik Oats (not instant or old fashion)

1 c All-purpose flour

1/2 ts Baking soda

1/2 ts Salt

1/4 ts Cinnamon

1 c Raisins

1 c Coarsely chopped Walnuts

Procedure:

Heat oven to 375-degrees F. Grease baking sheet with Butter Flavor Crisco. Combine Butter Flavor Crisco, light brown sugar, egg, milk and vanilla in large bow. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 incheds apart onto paking sheet. Bake at 375-degree for 10 to 12 minutes, or until lightly browned. Cool 2 minutes

Remove to kitchen counter. About 2 1/2 dozen cookies. VARIATIONS: HALF-DIPPED COOKIES-Omit raisins & nuts. Bake and cool. Microwave 1 cup Duncan-Hines Dutch Fudge Frosting fo 20-25 seconds, or until smooth and thin. Dip top half of cookie in frosting. Lay on Waxed paper until set. FAVORITE CHIP COOKIES-Omit raisins & nuts. Add 1 cup baking chips to batter. Bake & cool. MAPLE WALNUT COOKIES- Omit raisins. Add 1-1/2 tsp maple flavoring to batter. Bake & cool. Frost top of cooled cookie with mixture of 1 container Duncan Hines Vanilla Layer Cake Frosting and 1 tsp maple flavoring. Garnish with walnut half

 

To Make Cookies
Ingredients
2 cups flour
1 cup plus 1 tablespoon unsweetened cocoa powder
1 ¾ cups sugar
3/8 teaspoon baking soda
½ teaspoon salt
2 sticks plus 2 tablespoons butter, cubed and softened
5 tablespoons milk
1½ teaspoons vanilla extract

Directions
Preheat the oven to 350 degrees F and grease a baking sheet or line it with parchment.
In a large bowl or mixer, combine the flour, cocoa powder, sugar, baking soda, and salt.
Add the butter and mix until a dough forms.
Add the milk and vanilla and mix until the dough is smooth.
Mold the dough into one big block, wrap it in plastic or put it in a container, and refrigerate it for at least 30 minutes to overnight.
Roll out the dough to about ¼ inch thick. Cut out cookies with a round cookie cutter (or any shape you like). Place the cookies at least 1 inch apart on the baking sheet.
Bake for 8 to 10 minutes. If the cookies look a little soft when you take them out, don’t worry! They’ll firm up as they cool. Cool in the pan or move after a few minutes to a wire rack.

To Make Frosting
Ingredients
½ cup (1 stick) butter, softened
6 cups sifted confectioners’ sugar
½ cup whole milk
1 ½ teaspoons vanilla extract

Directions
In a bowl or mixer, cream the butter. Add the confectioners’ sugar 2 cups at a time, mixing well as you go. Add the milk and vanilla and mix until smooth and creamy.
Stick the frosting in the fridge for about 20 to 30 minutes to firm up before using. If you make it ahead of time to use another day, take it out of the fridge with enough time for it sit on the counter to soften, or stick it in the microwave for a short zap. The frosting keeps for up to 2 weeks.

To Make Chocolate Trucker Sandwich Cookies
If you’re using a piping bag, fill it 2/3 full with frosting. I like to use a star tip, but any tip will work. If you’re not using a piping bag, use a butter knife or small offset spatula.
Place a chocolate cookie upside down and put a nice dollop of frosting on the cookie. Place another chocolate cookie on top to make a sandwich. Press down gently to push the frosting out a bit. It’s so pleasing to see the frosting plump out to the edges of the cookies.
Let the sandwich cookies set for at least 15 minutes before stacking or placing in a container. The cookies well wrapped or in an airtight container will keep for 2 to 4 days.

Makes about 40 cookies

 

By: Myrna’s Yummy Cakes

lazy town – cooking bookThis icing/frosting is rich and yummy and is better served at room temperature. Once chilled it becomes hard and fudge like. It is a great base for black icing for decorating, the strong fudge flavor over powers the black paste coloring.

Ingredients

  • 1/2 Cup Margarine, softened
    1/2 Cup +1 Tbls Vegetable Shortening
    5 Cups 10X Powdered Sugar
    1 Cup Semisweet Chocolate Chips (Ghirardelli is my preference)
    1 1/2 Tsp Vanilla
    4 Tbls Milk

Instructions

    Mix margarine and 1/2 cup shortening until blended. Slowly add 4 cups powdered sugar, vanilla and 2 tbls of milk until creamy, set aside. Melt chips with 1 tbs shortening, mix until syrup like. This can be done in microwave…do not over heat. Poor chocolate into icing and mix well slowly adding additional cup of sugar alternting with 1-2 tbs of milk. Mix until creamy. Add black color paste if desired. Spread onto your favorite cake. Makes about 4 cups of icing. Can be stored in refrigerator for up to 2 weeks. Allow icing to sit until room temperature, then mix before spreading on cake.  After that, WALA!  Enjoy!!

    Myrna  :rose:

Allergy-Free Dessert Recipe: Pumpkin Cookies
Recipe Information
Category: Cookies
Recipe Created By: Atchance
  • Ingredients
  • 2 1/2  cups  flour of choice
    1  tsp  cinnamon
    1/2  tsp  baking soda
    2 1/2  tsp  baking powder
    1/4  tsp  salt
    1  cup  sugar
    1/2  cup  margarine
    1/4  cup  pure maple syrup
    1  tsp  vanilla
    1  cup  pumpkin
    1/2  cup  chopped walnuts (optional)
    1 1/2  cup  dried cranberries (optional)
  • Instructions
  • Preheat oven to 375 degrees. Combine flour, cinnamon, baking soda, baking powder, salt. Cream together, sugar and margarine, then gradually add and beat in maple syrup, vanilla, and pumpkin puree. Add and beat in flour mix. Add walnuts and/or cranberries if desired.

    Drop onto baking sheet and bake 8 minutes.

  • Comments
  • Chewy and yummy. Eat fast or freeze. Freezes really well, but prepared cookies don’t stay fresh long.
  • Substitutions
  • Corn free, Dairy free, Soy free, Wheat free, Gluten free ingredients may be used. Nut free without the chopped walnuts.
    This recipe is free of:
    Milk Peanut Egg Soy Tree nut Corn
    Gluten Wheat Fish Shellfish Sesame
    Other

    Myrna  :rose:

    Ingredients

    * 3 ounces chocolate chips (parve, or dairy-free)
    * 1/2 cup cocoa powder
    * 1 cup boiling water
    * 1 cup club soda
    * 1 1/2 cups sugar
    * 1 teaspoon vanilla
    * 3 eggs
    * 1/2 cup vegetable oil
    * 2 teaspoons baking soda
    * 1 teaspoon baking powder
    * 1/4 teaspoon salt
    * 1 1/2 cups flour

    Directions

    1.
    1
    Grease 2 round cake pans and sprinkle with flour to avoid sticking.
    2.
    2
    in a large bowl combine chocolate chips, cocoa powder and 1 cup boiling water, stir until chocolate chips are disolved.
    3.
    3
    Add 1& 1/2 cups sugar, 1 teaspoon vanilla, 3 eggs and 1/2 Cup vegetable oil, whisking until smooth, add 1 cup of club soda, whisk.
    4.
    4
    sift together dry ingredients onto a piece of wax paper, (or seperate bowl) slowly add dry ingredients into wet ingredients, whisking to keep the batter smooth.
    5.
    5
    pour into prepared pans and bake in a 350 degree oven for 25 minutes let cool and frost with your favorite frosting or use mine!
    6.
    6
    Goes great with milk-free Fudgy Frosting.!

    myrna

    Recent Member
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    Facebook Fans
    Reviews

    My cake was a big hit. Not only did it look great but tasted great as well. Myrna done a great job.
    Thank you,
    Myrna

    Jackie

    Thank you myrna cake was a big hit.

    Bob