Deep Dark Chocolate Cake

Ingredients

  • 2 c. all-purpose flour
  • 1 c. cocoa
  • 2 c. granulated sugar
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1 c. sour cream
  • 1/2 c. canola oil
  • 1 tsp. white vinegar
  • 1 c. unsalted butter
  • 3/4 c. raspberry jam
  • 1 1/2 c. confectioners’ sugar

Lemony Yogurt Cake

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 2 cups sugar
  • 1 cup plain whole-milk yogurt
  • 3 large eggs, lightly beaten
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract Confectioners’ sugar, for dusting

Directions

  1. Preheat the oven to 350°. Butter and flour a 9-inch-square cake pan. In a bowl, whisk the flour with the baking soda and salt. In a bowl, beat the butter with the sugar until smooth. Beat in the yogurt, followed by the eggs, lemon zest, lemon juice and vanilla. Gradually beat in the dry ingredients until blended.
  2. Scrape the batter into the prepared pan and bake for about 45 minutes, or until golden brown and a cake tester inserted in the center of the cake comes out clean. Transfer the cake to a rack to cool for 10 minutes, then invert the cake onto the rack and let cool completely. Dust with confectioners’ sugar before serving.

Single serving Homemade Oreo Cookies

Ingredients

  • ¾ (107g/ 3 ¾ oz) cups all-purpose flour
  • ¼ (25g/ ⅞ oz) cup unsweetened cocoa
  • ½ teaspoon baking soda
  •  teaspoon baking powder
  •  teaspoon salt
  • ¾ (167g/ 5 ⅞ oz) cups sugar
  • 5 Tablespoons (73g /2 ⅝ oz) cold butter
  • 3 Tablespoons. large egg*
  • Buttercream Frosting

Favorite Pumpkin Cake Roll

Ingredients

  • 3 large eggs, separated
  • 1 cup sugar, divided
  • 2/3 cup canned pumpkin
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
FILLING:
  • 8 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup confectioners’ sugar
  • 3/4 teaspoon vanilla extract
  • Additional confectioners’ sugar, optional

Golden Peanut Butter Cookies

Ingredients

  • 2 oz soft light brown sugar
  • 2 oz superfine sugar
  • 2 oz unsalted butter, softened
  • 1 medium Easter egg
  • 1 teaspoon honey
  • 1 teaspoon vanilla
  • 7 oz crunchy peanut butter
  • 4 oz all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Directions

  1. Preheat the oven to 350 degrees. Measure out and combine the dry ingredients in a bowl and set aside. Cream together the butter and sugars until mixed. Add in the egg, vanilla, honey and peanut butter. Blend until smooth. Add in the dry ingredients and mix well. The batter is so thick that you’ll know it’s mixed well when your arm starts to hurt! Using generous rounded tablespoonfuls, place the dough into roughly circular shapes on a baking tray. (You should get 12 exactly.) Bake for 10-12 minutes.

Double Chocolate Zucchini Bread

Ingredients

  • 2 large eggs
  • 1/3 cup honey
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon espresso powder, optional
  • 1/3 cup King Arthur Triple Cocoa Blend or Dutch-process cocoa
  • 1 2/3 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups shredded, unpeeled zucchini, gently pressed
  • 1 cup chocolate chips

Directions

  1. Preheat the oven to 350°F; lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
  2. In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
  3. Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.
  4. Stir in the zucchini and chocolate chips.
  5. Pour the batter into the prepared pan.
  6. Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
  7. Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
  8. Cool completely before slicing; store well-wrapped, at room temperature.
  9. Yield: one 8 1/2″ x 4 1/2″ loaf.