Meltaways (Ty's Grandma's Recipe)

I think I did mine for like 8 or 9 minutes, but my oven seems to be on the faster side for baking.

Dough:
1/2 pound soft butter (two sticks)
3/4 cup cornstarch
3/4 cup powdered sugar
1 cup flour Cream butter until fluffy.

Add cornstarch and powdered sugar and blend well. Beat in flour until thoroughly mixed. Drop by small teaspoons onto ungreased baking sheet. Bake at 350 for 10-12 minutes. Cool and spread with frosting.

Frosting:
Blend together 3 oz. soft cream cheese, 1 cup powdered sugar, and 1/2 teaspoon vanilla. Add food coloring as desired.
You probably already do this, but here are some tips: - To shape the cookies, I make small balls of dough and place them on the cookie sheet. Then, I spray the bottom of a glass with cooking spray and dip the glass in flour; I use this to gently flatten the cookies so that they are about a quarter inch thick. -I try not to overcook-if even one cookie looks a little bit golden brown on the edges, I take the whole tray out of the oven.

The Best Copy Cat Swig Cookies

Ingredients

• 1 cup Butter room temperature
• 3/4 cups Vegetable Oil
• 1 1/4 cups Sugar
• 3/4 cup Powdered Sugar
• 2 Tablespoons Water
• 2 Eggs
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Cream of Tarter
• 1 teaspoon Salt
• 5 1/2 cups Flour

Sour Cream Frosting

• 1/2 cup room temperature butter
• 3/4 cup Sour Cream
• 2 cup Powdered Sugar

Instructions

1. Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.

2. Combine dry ingredients and slowly add to butter mixture.

3. Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.

4. Roll a golf ball sized ball of dough and place it on your cookie sheet.

5. Now its time to give these babies their signature rough edge.  Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press.

6. Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip its even better.

7. Bake at 350 degrees F for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack.  Once they are cool put them in the fridge.

8. Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.

9. Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving).

(Says to refrigerate the cookies and then frost with the frosting at room temperature. I tried that but didn't like the cookies cold. They weren't soft and crumbly. I just bake them and then frost when cooled and store them at room temperature. Obviously if there was extra frosting, I would store that in the fridge :) I also add a drop of vanilla to the frosting. I bake them for 8 minutes if I use a regular cookie sheet and 7 minutes if I use a dark cookie sheet. I like them on the softer side. Other than that, I follow the recipe exactly! It makes around 4 dozen. And yes, you will use almost an entire 2lb bag of powdered sugar for the frosting! The frosting makes a ton. You could really do 1 1/2 recipes and one batch of frosting.)

Chocolate Dump Cake

3 C. flour                                 2 C. Sugar

2 tsp. baking soda                   1 tsp. salt

1 Tb. Vinegar                          1 tsp. vanilla

2 eggs                                      ¾ C. oil

2 C. water                                1/3 C. cocoa (if chocolate)

          Bake at 350 for 25-30 min. in 2 round cake pans, then cut each in half.

Frosting:

1 stick butter (softened)                   2/3 C. cocoa

3 c. powder sugar, sifted                  1/3 C. milk

2 tsp. vanilla                                     ¼ tsp salt

Beat butter and cocoa together first, and then beat in everything else.  Beat entire mixture for 2-3 minutes on medium speed.

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

Yes, the name is a mouthful, but so is the taste! I recently made this cake for a friends birthday and it was a HIT!!! The ganache glaze really adds something special, so don't skip it. As for the cake, it is probably the moistest chocolate cake recipe I've ever eaten. And the best part is, it only takes one bowl and a spoon/whisk to make it. Easy clean up.

A few tips... I made the cakes a day in advance and then wrapped them in plastic wrap and put them in the freezer. It made them MUCH easier to work with the next day (this is a pretty soft cake). Also, if you grease your cake pans, then line the bottom with parchment paper, the cakes will come right out of the pan (you might have to take a knife around the edges is all).

Next time you need a "special" cake... give this one a try. (Just a note... I made this chocolate cake recipe again the other day, but instead layered it with cream and strawberries and it was amazing as well.)

(Sorry the picture is sub-par.)

Adapted, only barely, from Sky High: Irresistable Triple-Layer Cakes (I got it from Smitten Kitchen)
This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.
Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)

2 cups all-purpose flour

2 1/2 cups sugar

3/4 cup unsweetened cocoa powder, preferably Dutch process

2 teaspoons baking soda

1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend

1 cup sour cream

1 1/2 cups water

2 tablespoons distilled white vinegar

1 teaspoon vanilla extract

2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting
 - Makes about 5 cups
10 ounces cream cheese, at room temperature

1 stick (4 ounces) unsalted butter, at room temperature

5 cups confectioners’ sugar, sifted

2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze - 
Makes about 1 1/2 cups
8 ounces seimsweet chocolate, coarsely chopped

3 tablespoons smooth peanut butter

2 tablespoons light corn syrup

1/2 cup half-and-half

1. In the top of double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Sugar Cookies and Royal Icing

Here you all go... at Mary's request. :)

Sugar Cookies

(Btw, since your going to the trouble, it's worth it to make a double batch, since a single batch doesn't make a huge amount of cookies.)

1 cup butter

1 cup powdered sugar

1 egg, beaten

1 ½ teaspoons almond extract

1 teaspoon vanilla

1 teaspoon salt

2 ½ cups sifted flour

Directions: 
Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm.

Roll to ¼ inch thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets.

Bake at 375 for 8-10 min. Cookies should not brown. Frost and decorate when cool.


Royal Icing

(Btw, you can find meringue powder and gel icing color at craft stores, like Roberts or Michaels.)


4 cups powdered sugar, sifted

2 tbsp. meringue powder

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

5 tbsp. water

Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes). Transfer the contents of the mixing bowl to an air-tight container.
This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping (thick enough that it will stay in a line when piped, but not so thick that you have to muscle it out of the tip). If you are having any difficulty piping, it is still too thick. Add a little more liquid and try again.
Using a pastry bag, pipe around the edges of each cookie. Let stand so the icing will set. Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.
Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container. Thin out by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl. If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again. Once the icing has reached the desired consistency, transfer it to a squeeze bottle (or a plastic bag with a hole in one corner, or a pastry bag with a slightly larger tip), and flood the area surrounded by the piping on each cookie. If it does not completely spread to the edges, use a toothpick to help it along. Allow to set.
Use the remaining thicker icing for piping decoration as desired. Gel icing color is best as it does not add a significant amount of liquid. Liquid food coloring can be used as well – add powdered sugar as needed to compensate for any thinning that occurs.

***I did all of my color decorating while the first color was still wet. So I'd flood in one color a few cookies at a time, and then quickly pick up the other color ready to go in a second icing bag and lay the second color so that it would lay down and look flush with the base color. For the crazy strips, I just put on regular stripes and then ran a toothpick up and down through the stripes. Tricky.

Royal Icing

For Easter, I made some sugar cookies eggs (instead of the big chocolate eggs or the chocolate bunnies). I used this recipe for the icing. It is simple to make and easy to be creative. The icing dries with a smooth and glossy appearance.

Ingredients:

1 box (1 lb) confectioner's sugar

2 tbsp powdered egg whites

5 tbsp water

Directions:

In a large bowl, with mixer on low, beat together sugar, egg whites, and water until well combined. Increase mixer speed to high, and continue beating for 5 minutes, until stiff peaks form. If not using immediately, press plastic wrap directly on surface of icing and refrigerate for up to 1 week. Bring to room temperature before using. If icing thins, beat in extra confectioner's sugar with a spoon until thick. Makes about 3 cups

I separated it into separate bowls (for several colors). I also added a little water to get the desired consistency. This icing is easy to manipulate. For the most part, you can drizzle it where you want it to be and use your finger to smooth it out. I also used a cake decorating bag for small detail.

texas sheet cake

Texas Sheet Cake

This recipe is from Cook's Country. Imagine, if you will, pure chocolate decadence. So simple. So chocolaty. So heaven. Make this right this second, but only if you have a herd of people to feed. Don't be tempted to keep this one hanging out on your counter. I'll take my own photo next time.

YIELD: 1 jellyroll/large cookie sheet - feeds an army

INGREDIENTS:

Cake
2 C all-purpose flour
2 C sugar
1/2 tsp baking soda
1 tsp salt
2 large eggs, plus 2 yolks
2 tsp vanilla
1/4 C sour cream
8 oz. semisweet chocolate, chopped
4 TB unsalted butter
3/4 C vegetable oil
3/4 C water
1/2 C cocoa powder

Icing
8 TB (1 stick) unsalted butter
1/2 C heavy cream (whipping cream)
1/2 C cocoa powder
1 TB light corn syrup
3 C powdered sugar
1 TB vanilla extract
1 C toasted pecans, chopped (optional)

DIRECTIONS:
Cake

1. Preheat oven to 350. Grease 18x13" baking sheet. Combine flour, sugar baking soda, and salt in large bowl. Whisk eggs and yolks, vanilla, and sour cream in a SEPARATE bowl until smooth.
2. Heat chocolate, butter, oil, water and cocoa in a large saucepan over medium; stir occasionally until smooth (3-5 mins). Whisk chocolate mixture into flour/dry mix until incorporated. Whisk egg mix into batter, then pour into baking sheet. Bake until toothpick comes out clean (18-20 mins). Transfer to wire rack.

Icing

1. About 5 minutes BEFORE the cake is done, heat butter, cream, cocoa and corn syrup in a saucepan over medium heat; stir occasionally until smooth. OFF heat whisk in powdered sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temp on wire rack (1 hour) then refrigerate 1 hour until icing is set.
   

NOTES:

Toast pecans in a dry skillet until gold & fragrant. Pecans are totally optional, too. Take a few deep breaths before taking a bite. You might also want to sit down.