Sugar and Spice

Saturday, November 19, 2016

Please Comment!

Hi, Please comment on my blog and suggest something that I could post!
Thank you! 😃
(Be sure to play with the virtual pets on the side of your screen) 😀😀😀

Wednesday, May 13, 2015

My new pet!

About last week I got a new pet! She is a lionhead bunny and her name is Daisy and she is about six and a half weeks old. she is so fluffy!

Tuesday, April 28, 2015

Another Quote

Here is a Quote I made about roses. ( I took the picture too)

Wednesday, April 22, 2015

Layered Chocolate Cake

Layered Chocolate Cake:

Hands-On Time

minutes

Total Time

120

minutes

Serves 8

Ingredients

cup

unsalted butter (2 sticks), cut into pieces, plus more for the pans

cups

all-purpose flour, spooned and leveled

1 1/2

cups

granulated sugar

3/4

cup

unsweetened cocoa powder

1/2

cup

dark brown sugar

teaspoon

baking soda

teaspoon

kosher salt

large eggs

1/2

cup

sour cream

teaspoon

pure vanilla extract

Creamy Chocolate Frosting

Directions

Heat oven to 350º F. Butter two 8- or 9-inch round cake pans and line the bottom of each with a round of parchment paper.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, brown sugar, baking soda, and salt.
In a small saucepan, combine the butter and 1 cup water and bring to a boil. Add to the flour mixture and, using an electric mixer, mix until combined. Beat in the eggs, one at a time, then the sour cream and vanilla.
Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 45 minutes. Cool in the pans for 20 minutes, then turn out onto a rack to cool completely.
Transfer one of the cakes to a platter and spread with ¾ cup of the frosting. Top with the remaining cake and spread with the remaining frosting.

Recipe found at www.realsimple.com

Tuesday, April 21, 2015

Ingredients

1/2 cup (1 stick) unsalted butter

3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt

Directions

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

Recipe found at www.foodnetwork.com