Red Velvet Sheet Cake

Ingredients:

nonstick baking spray
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
2 whole eggs
1 1/2 teaspoons vinegar
1 1/2 teaspoons cocoa powder
1 1/2 fluid ounces red food coloring
1 cup shortening
1 3/4 cup granulated sugar

Classic Red Velvet Frosting:

1 cup whole milk
5 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 sticks unsalted butter
1 cup granulated sugar

Directions:

Sheet Cake:
Preheat the oven to 350 degrees F. Thoroughly spray a large 18x12 inch sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.

Sift together the cake flour and salt. Set aside. In a separate bowl, stir together the buttermilk, vanilla, baking soda and eggs. Add the vinegar and stir. Set aside.

In a separate small bowl, mix together the cocoa and red food coloring. Set aside. Cream together the shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour in the red mixture and beat until combined.

Pour the batter into the prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes.

Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow the cake to cool completely before icing.

Classic Red Velvet Frosting:
Combine the milk and flour in a saucepan over medium heat and whisk constantly until thick. Remove from the heat and let cool to room temperature. Add the vanilla once cooled.

In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the cooled milk mixture and beat very well. It may look separated, which means you have to keep beating until fully combined. It should be fluffy and light, similar to whipped cream.

Skillet Cookie Sundae

For this recipe you will need:

2 sticks butter, softened
1 c packed brown sugar
1/2 c granulated sugar
1 tbsp vanilla extract
2 eggs
2 c all purpose flour
2 heaping tsp instant coffee
1 1/2 tsp baking soda
1 tsp salt
1 c milk chocolate chips
1 c semisweet chocolate chips
ice cream, such as vanilla, strawberry, mint chocolate chip or chocolate, for serving
hot fudge, for serving
canned whipped cream for serving
maraschino cherries for serving

Directions:
Preheat the oven to 350 degrees F.

Cream together the butter, brown sugar and granulated sugar in a large bowl. Add the vanilla and eggs, mixing well. Combine the flour, instant coffee, baking soda and salt in a separate bowl. Add the dry ingredients to the wet ingredients in 3 batches, mixing after each one. Stir in the milk and semisweet chocolate chips.

Spread the mixture into a 10-inch skillet and bake until golden brown, 30-40 minutes. Remove the skillet from the oven, top the cookie with several scoops of your favorite ice cream, drizzle on some hot fudge and top with whipped cream and a cherry.

Chocolate Sheet Cake

For this recipe you will need:

Cake:
2 c flour
2 c sugar
1/4 tsp salt
1/2 c buttermilk
1 tsp baking soda
1 tsp vanilla extract
2 large eggs
2 sticks butter
4 heaping tbsp cocoa powder

Icing:
1 3/4 sticks butter
4 heaping tbsp cocoa powder
6 tbsp milk
1 tsp vanilla extract
1 lb powdered sugar
1/2 c finely chopped pecans (optional)

For the cake: Preheat the oven to 350 degrees F.

In a large bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.

In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.

While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla, and powdered sugar. Stir together. Dump in the pecans and stir until well combined.

Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

Cook's Notes:

For a child's birthday, omit pecans in the icing. Serve the cake with a large bowl of M&M's and allow the kids to decorate it themselves.

Blackberry Cobbler

For this recipe you will need:

1/2 stick butter, melted plus more for greasing pan
1 1/4 c sugar, plus 2 tbsp
1 c self rising flour
1 c whole milk
2 c fresh or frozen blackberries
whipped cream or ice cream for serving

Directions:

Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.

In a medium bowl, whisk 1 cup sugar with the flour and milk. whisk in the melted butter.

Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When about 10 minutes of the cooking time remains sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream...or both!
Enjoy!

Triple Chocolate Cookies

For this recipe you will need:

2 1/2 sticks butter, softened
2 c sugar
2 eggs
2 1/2 tsp vanilla
2 c flour
3/4 c cocoa
1 tsp baking soda
1/4 tsp salt
2 c white chocolate chips, or more to taste
1 1/2 c semisweet chocolate chips

Directions:

Preheat the oven to 350 degrees F.

Using a mixer, cream the butter and sugar until fluffy, scraping the sides once. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla.

Sift together the flour, cocoa, baking soda and salt, and then add in batches to the mixer, mixing until just combined after each addition. Gently blend in the white chocolate and chocolate chips.

Using a cookie scoop, add 1 tablespoon portions to a baking sheet. Bake until the cookies are done but still soft and chewy, about 8 minutes. Let cool on a baking rack.

Enjoy!

Baked Ziti

For this recipe you will need:

2 tbsp olive oil
3 cloves garlic, minced
1 large onion, diced
1 lb ground beef
1 lb italian sausage
two 14.5 oz cans tomato sauce or marinara sauce
one 28 oz can whole tomatoes with juice
2 tsp italian seasoning
1/2 tsp red pepper flakes
salt
freshly ground black pepper
1 lb ziti
1 1/2 pounds mozzarella, grated
one 15 oz tub whole milk ricotta
1/2 c grated parmesan
2 tbsp chopped fresh parsley, plus more for sprinkling
2 eggs

Directions:

Heat the olive oil in  a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3-4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25-30 minutes. Remove 3-4 cups of the cooked sauce to a bowl to cool down.

Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.

Preheat the oven to 375 degrees F.

In a bowl, mix 2 cups of the grated mozzarella, the ricotta, parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).

Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.

Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.

Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.

Chocolate Chip Caramel Sundaes

For this delicious recipe you will need:

2 sticks butter, softened, plus more for greasing
1 c brown sugar
1/2 c white sugar
2 whole eggs
2 tsp vanilla extract
2 1/4 c flour, plus more for dusting
1 1/2 tsp salt
1 tsp baking soda
1 tsp (heaping) instant coffee granules
8 oz chocolate chips or chocolate chunks, plus more to taste
hot fudge, for drizzling
caramel sauce, for drizzling
vanilla ice cream
whipped cream
maraschino cherries

Directions:

Preheat the oven to 375 degrees F.

Mix the butter, brown sugar and white sugar until combined. Add the eggs and vanilla and mix together.

In a separate bowl, stir together the flour, salt, baking soda and instant coffee. Add to the wet ingredients in batches, mixing gently after each addition. Gently mix in the chocolate chips or chunks.

Thoroughly grease and flour a quarter sheet pan or a 9-by-13-inch baking pan. Spread the cookie dough into the pan, spreading out the surface.

Bake for 15-18 minutes until done (longer if needed to make sure it is set. (If doubling the recipe then increase the cooking time to 20-22 minutes.)

To serve, warm the hot fudge and caramel sauces. Place a square of cookie on a plate. Top with a scoop of ice cream, followed by drizzles of both hot fudge and caramel sauces. Finish with whipped cream and a cherry.

Knock You Naked Brownies

For this recipe you will need:

1 stick butter, melted, plus more for greasing
flour for dusting
1/3 c evaporated milk plus 1/2 c
one 18.5 oz box German chocolate cake mix
1 c finely chopped pecans
60 caramels, unwrapped
1/3 c semisweet chocolate chips
1/4 c powdered sugar, sifted

Directions:

Preheat the oven to 350 degrees F. Grease and flour a 9-by-9-inch baking pan.

Begin by pouring 1/3 cup evaporated milk into a bowl with the cake mix. Add the melted butter and the chopped pecans. Mix the ingredients together; it'll be pretty thick!

Divide the dough in half down the middle. Press half of it into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8 to 10 minutes. Then remove and set aside.

While the brownie layer is baking, in a double boiler (or a glass bowl set over a bowl of simmering water) combine the caramels and the remaining 1/2 cup of evaporated milk. Stir occasionally until the caramels are totally melted and the texture is smooth. Pour the caramel mixture over the first baked layer, spreading so it's evenly distributed. Sprinkle the chocolate chips all over the top.

Next, on a clean surface or a sheet of waxed paper, press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20-25 minutes. Remove the pan from the oven and let the brownies cool to room temperature. Cover the pan and refrigerate the brownies for several hours to allow them to set.

When you're ready to serve them sprinkle them generously with the powdered sugar and cut them into large rectangles before removing them from the pan.

Zucchini Parmesan Crisps

For this recipe you will need:

Cooking spray
2 medium zucchini (about 1 lb total)
1 tbsp olive oil
1/4 c freshly grated parmesan (3/4 oz)
1/4 c plain dry bread crumbs
1/8 tsp salt
freshly ground black pepper

Directions:

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25-30 minutes. Remove with spatula. Serve immediately.

Roman Style Chicken

For this delicious recipe you will need:
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 tsp salt plus 1 tsp
1/2 tsp freshly ground black pepper, plus 1 tsp
1/4 c olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 oz prosciutto, chopped
2 cloves garlic, chopped
1 (15 oz) can diced tomatoes
1/2 c white wine
1 tbsp fresh thyme leaves
1 tsp fresh oregano leaves
1/2 c chicken stock
2 tbsp capers
1/4 c chopped fresh flat leaf parsley leaves

Directions:
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return to the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20-30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Linguine with Shrimp Scampi

For this recipe you will need:

Vegetable Oil
1 tbsp kosher salt plus 1 1/2 tsp
3/4 lb linguine
3 tbsp unsalted butter
2 1/2 tbsp olive oil
1 1/2 tbsp minced garlic (4 cloves)
1 lb large shrimp (about 16 shrimp), peeled and deveined
1/4 tsp freshly ground pepper
1/3 c chopped fresh parsley leaves
1/2 lemon zest, grated
1/4 c freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half rounds
1/8 tsp hot red pepper flakes

Directions:
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7-10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Crockpot Macaroni and Cheese

For this recipe you will need:

ingredients:
cooking spray
8 oz cooked elbow macaroni
one 12 oz can evaporated milk
1/4 c (1/2 stick) of butter, melted
1 tsp salt
dash of pepper
2 large eggs, beaten
two 10 oz bricks sharp cheddar cheese, grated (about 5 cups)
Dash of paprika

Directions
In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

Cook's Note: If you don't have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.

Chicken Enchiladas

One of my absolute favorites right here Chicken Enchiladas!!!

Ingredients:
3 tbsp vegetable oil
1 1/2 lbs skinless boneless chicken breast
salt
pepper
2 tsp cumin powder
2 tsp garlic powder
1 tsp mexican spice blend
1 red onion, chopped
2 cloves garlic, minced
1 c frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28 oz) can stewed tomatoes
1/2 tsp flour
16 corn tortillas
1 1/2 c enchilada sauce, canned
1 c shredded cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions:
Coat a large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and mexican spices before turning. remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute one minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13x9 inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce lightly to coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until the cheese melts. Garnish with cilantro, scallion, sour cream, and chopped tomatoes before serving. Serve with spanish rice and beans.
Enjoy!

Awesome Update

Hey guys I got out of work today and even though the sun was shining in Maine that doesn't necessarily mean its going to be a warm day, but anyway I went to the nearest burger king with my boyfriend and then proceeded to go to walmart to buy groceries, and whereas I am in my new place and it hasn't even been a month yet we have barely any groceries so we picked up some meats seasonings and BBQ sauce (sweet baby ray's is my personal favorite). Together we made just about $500 this week which is good for us and we were able to buy the nice meats this week!

Lemon Ricotta Cookies With Lemon Glaze

I personally haven't had the chance to try this one out yet but it sure sounds good!

ingredients:

2 1/2 c flour

1 tsp baking powder

1 tsp salt

1 stick unsalted butter, softened

2 c sugar

2 eggs

1 (15) oz container whole milk ricotta cheese

3 tbsp lemon juice

1 lemon, zested

directions:

preheat the oven to 375 degrees F. 

cookies: 

In a medium bowl combine the flour, baking powder, and salt set aside. 

In a large bowl combine the butter and the sugar. Using an electric mixer beat the butter and the sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes until the edges are golden brown. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:
Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about two hours.

Spicy Pop Pulled Pork

Okay guys this is a western recipe with a twist I love!

Ingredients:
2 onions, peeled and quartered
1 whole pork butt (pork shoulder roast)
salt
freshly ground pepper
one 11 oz can chipotle peppers in adobo sauce
2 cans pop (Dr. Pepper works best)
4 tbsp packed brown sugar

Directions:
Preheat the oven to 300 degrees F.

Start by placing the onion quarters in the bottom of a pot. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.

Cover the pot, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it's done, the pork will be dark and weird and wonderful. It'll also be fork tender. That's when you know it's done.

Remove the meat from the pot and shred completely. Then return the meat to the pot and keep in the juice until you need it. Divine!

lemon garlic shrimp and grits

For this delicious recipe you will need:
3/4 c instant grits
kosher salt
freshly ground black pepper
1/4 c grated parmesan cheese
3 tbsp unsalted butter
1 1/4 lbs medium shrimp, peeled and deveined, tails intact
2 large cloves garlic, minced
pinch of cayenne pepper (optional)
juice of 1/2 lemon, plus wedges for serving
2 tbsp roughly chopped fresh parsley

Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3-4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.

Divide the grits among shallow bowls and top with the shrimp and sauce. Serve lemon wedges.

Chicken Pot Pie Turnovers

I am a huge fan of the southern food of America - mainly because my mother is from the south.
To make this delicious dish you will need:

2 tbsp butter
1/2 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
Kosher salt
freshly ground black pepper
2 cloves garlic, minced
2 tbsp dried thyme
1 tbsp flour, plus more for dusting
1/2 c white wine
1 c chicken stock
1 tsp Dijon mustard
1/2 c frozen peas
1 1/2 c cubed or shredded cooked chicken
1 sheet frozen puff pastry, thawed
1 egg



Preheat the oven to 375 degrees F.

Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about one minute more. Turn up the heat to medium-high and deglaze the pan with wine. Whisk in the stock and Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.
On a lightly floured surface unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20%. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot

Spaghizza

The perfect school night casserole.
This is the delicious mash up of two of my favorite Italian dishes- spaghetti and pizza.

12 oz spaghetti cooked and drained
4 eggs
1/2 c milk
1/2 c grated parmesan cheese
1 tsp dried oregano
2 tsp minced garlic
1 jar of spaghetti sauce (3-4 cups)
3 c mozzarella
pepperoni


1.  In a large bowl whisk eggs, milk, parmesan, oregano, and garlic.
2.  Add cooked spaghetti noodles and toss to coat well.
3.Dump in a greased 9x13" casserole dish and press down to create crust.
4. Top with sauce, spreading as close to the edge as you can.
5.  Sprinkle cheese over sauce evenly and top with pepperoni.
6.  Bake for 30 minutes at 375 F until lightly browned, and let sit 10 minutes before cutting.
Enjoy!

Hey Guys!

Hey guys,
My name is Faith, I am 19 years old and I live with my fiance Noah all the way in Ellsworth, Maine. My one true aspiration in life is to be a successful restaurant owner. If you guys are looking for new and inventive ways to spice up your life with foods this is the blog for you! I work 7 days a week so I will blog in my spare time, however one thing I do promise is to upload the most delicious recipe's and when I make them myself I will upload the photos. Ready for some amazing recipes? Let's do this!
Stay delicious.
~Faith