Perfect Chocolate Frosting

This is my master, no-fail, go-to recipe for chocolate frosting. It is smooth, and has the perfect balance of butter, cocoa, icing sugar, liquid, and flavoring. This icing may turn out slightly different each time it is made, depending on how accurately the ingredient proportions are measured, but it always tasted good. It is good for frosting and filling cakes, as well as squares, brownies and cookies, and is also good for decorations. I used it for my cake featured yesterday.

Perfect Chocolate Frosting
1/2 cup butter or hard margarine, melted
2/3 cup unsweetened cocoa powder, sifted if lumpy
3 cups icing (powdered) sugar
1/3 cup milk
1 teaspoon vanilla extract

Stir cocoa into butter until smooth. Stir in icing sugar gradually, alternating with milk. Stir in vanilla. Add a little extra milk or icing sugar to achieve desired spreading consistency.

VARIATIONS:

• The amount of cocoa may be increased or decreased to alter the color tone, as well as the chocolateness and sweetness of the frosting.
• Replace milk with cold, strong coffee.
• Use chocolate milk for an extra boost of chocolate.
• Increase the amount of liquid slightly to use as a filling.
• Replace vanilla with mint extract for a mint chocolate frosting.
• Melt the frosting briefly in the microwave to use as a drizzle or ganache.

Here is a picture of the frosting in two different tones. The dark tone is as listed above, the light tone used for piping only has a touch of cocoa and much more icing sugar. 

Basic Biscuit Recipe

Here is an easy, basic, no-fail biscuit recipe. These biscuits are tender, light, and fluffy, and are perfect for breakfast with jam or as a side at diner with soup. They can be made whole wheat, and the dough may also be used for cinnamon rolls, apple turnovers, and pigs in blankets.

Biscuits
4 cups all-purpose flour
3 tablespoons baking powder
2 tablespoons granulated sugar
1 teaspoon salt
1 cup cold hard margarine, cut into cubes
2 large eggs
1 1/3 cups milk

Preheat oven to 425◦F. In a large bowl, mix the dry ingredients. Cut the margarine in using a pastry blender. Make a well in the center. In a separate small bowl, beat the eggs and milk together. Mix until dough comes together, then turn onto a lightly floured surface and knead 4-5 times. Roll out and cut with a floured biscuit cutter, or just cut into squares using a knife. Place on an ungreased baking sheet, spaced apart for crispy biscuits or side touching for soft biscuits. Bake 12-15 minutes until golden. Makes about 30 biscuits.

Chocolate Sauce

Here is a master recipe for chocolate sauce, which may come in handy for a wide variety of things. It is great as decoration, drizzle or garnish; a great topping for ice cream, pancakes, and cake; and may also be used in recipes for squares, cakes, and hot drinks.

Chocolate Sauce
1 cup granulated (white) sugar
1/2 cup unsweetened cocoa powder
pinch salt
1/2 cup water
1/4 cup butter or hard margarine
1 teaspoon vanilla extract

In a small saucepan, mix the first three ingredients. Add the water and butter, stir and bring to a boil over medium heat. Boil, without stirring, for 2-4 minutes, until the sauce is of desired thickness. Remove from heat, stir in vanilla. Serve warm as a hot fudge sauce, or allow to cool. Store in the refrigerator for up to one week, gently reheat before serving if desired.

The amount of sugar may be adjusted up or down, depending on how sweet you want your sauce to be. It is also good to add in some chopped chocolate (any variety) with the butter for a richer, more chocolatey taste. Using whipping cream (or evaporated milk) in place of water will also result in a richer sauce. This recipe can easily be doubled or tripled.

Master Sugar Cookie Recipe

Sugar cookies are suitable for any occasion. They can be plain and simple or decorative and fancy. They can be cut into virtually any size and shape imaginable. They may be decorated with icing, sprinkles, sugar, candies, glazes, or chocolate. They can be piled high with cream and fruit, or sandwiched together with a filling. They can also be jazzed up a little with the addition of spices, cocoa, or chocolate chips. Here is a basic recipe for simple sugar cookies. The recipe may easily be doubled or tripled.

Sugar Cookies
1 cup unsalted butter, softened
1 cup granulated (white) sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt

In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla, mix well. Stir in the remaining ingredients until incorporated. Divide dough in half. Shape each half into a flattened disk and wrap well with plastic wrap. Refrigerate for at least one hour, or overnight. Remove from the fridge 15 minutes before rolling.

When ready to bake, preheat the oven to 325◦F. Grease or line baking sheets. Roll out the dough, one half at a time, into 1/4 inch thick rectangle. Cut out shapes with a cutter dipped lightly in all-purpose flour. Bake cookies 1-inch apart on baking sheets for 10-12 minutes, or until lightly browned, depending on size. 

Cool cookies completely before frosting and decorating. Sprinkles and sugar decorations may be placed on before baking. Cookies may also be rolled into 1-inch balls if you don't have time to refrigerate, roll, and cut.

Here are some sugar cookies that were decorated to look like atoms for a chemistry class. The ratios of protons, neutrons and electrons may not be totally realistic, but they look pretty cute.

DECORATING IDEAS: Frost cookies with icing, melted chocolate, or a corn syrup glaze. Leave as is, or add candies: sprinkles, jelly beans, candy-coated chocolates, chocolate chips, nuts, coconut, marshmallows, etc.  Sandwich cookies together with chocolate filling, peanut butter, jam, icing, cream cheese, etc.  Pipe a swirl of whipped cream on each cookie and top with a fresh strawberry or other fruit.

No-Bake Chocolate Oat Drop Cookies

Here is a master recipe for what has got to be one of the most basic, easiest, and quickest cookie recipes around. It is a very simple recipe, a good recipe for beginner bakers to start out with. It requires only six ingredients and no oven - only the stovetop. And surprisingly, these cookies are really good! 

This recipe has been published by numerous different sources, and you can find many variations of it too. Some add coconut or nuts, and others offer butterscotch versions instead of chocolate. My earliest memories of these cookies are that they were one of the first recipes we made in cooking class in school. I remember our group added an extra spoonful of cocoa, which turned out to be a really good idea. Sometimes it pays off not to follow directions, our cookies were the best in the class! The hardest part of the entire recipe is waiting for the cookies to set in the refrigerator before eating them.

No-Bake Chocolate Oat Drop Cookies
1/2 cup (1 stick) butter or hard margarine
2 cups granulated (white) sugar
3 Tablespoons unsweetened cocoa powder
1/2 cup milk
3 cups minute oats
1 teaspoon vanilla extract

In a large saucepan over medium heat, melt the butter. Add the sugar, cocoa, and milk. Stir occasionally until mixture comes to a boil, boil and stir for three minutes. Remove from heat and stir in vanilla. Quickly mix in the oats.

Working quickly before the mixture has time to harden, drop the mixture by spoonfuls onto a cookie sheet lined with waxed paper. Refrigerate at least one hour, or until firm.

Peanut Butter Cookies

Peanut Butter Cookies, with their signature fork design, are a classic. They are a great, basic cookie suited for peanut butter fans. They can also be dressed up and added to for something different. There are two basic types of master peanut butter cookies recipes around" the really quick and simple three-ingredient one, and the more complex basic cookie one with peanut butter. Here are both of them.

Super Easy 3-Ingredient Peanut Butter Cookies
1 cup smooth peanut butter
1/2 cup granulated sugar
1 large egg

Preheat oven to 325◦F. Mix all of the ingredients until well blended. Roll into 24 balls. Place 4 inches apart on ungreased cookie sheets, flatten with fork. Bake for 20 minutes or until lightly browned, do not overbake. Let cool on cookie sheets 5 minutes before transferring to cool completely.

Old-Fashioned Peanut Butter Cookies
1/2 cup butter or hard margarine, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 cup smooth peanut butter
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/8 tsp. salt

Preheat oven to 375◦F. In a large bowl, cream the butter and bot sugars. Add the egg, mix in the peanut butter. Stir in remaining ingredients, shape into 36 balls. Place far apart on ungreased cookie sheets. Press with fork, dipped in flour periodically. Bake 12 to 15 minutes.


VARIATIONS
Chocolate Chip Peanut Butter Cookies:  Add 1/2 to 1 cup chocolate chips.
PB&J Cookies: Indent each cookie with thumb instead of pressing with fork. Fill with jam before or  after baking.
Double Peanut Butter Cookies: Add 1/2 cup chopped peanuts.
Oatmeal Peanut Butter Cookies: Replace half of the flour with rolled oats.
Chocolate Peanut Butter Cookies: Replace 1/2 cup flour with 1/2 cup unsweetened cocoa powder.

Here are some peanut butter cookies that I made. I drizzled some with melted chocolate to resemble smiley faces :)

Disappearing Apple Cake

Yesterday I showed you my Apple Streusel Coffee Cake. It was soo good, and now there is barely any left! 

Today I realized that I did not include the recipe. So I will do that now. It is a bit lengthy, but totally worth it. Tomorrow, I promise I will have something new baked to show you. This is the full-sized recipe, because if it is halved, it disappears way too quickly!

Apple Streusel Coffee Cake
2 Tbsp. white vinegar
1 3/4 cups milk
STREUSEL
2/3 cup granulated sugar
1/2 cup all-purpose flour
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 cup cold butter (or hard margarine)
CAKE
3/4 cup butter (or hard margarine), softened
1 3/4 cup granulated sugar
2 large eggs
1 tsp. vanilla
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

2 medium cooking apples, peeled, cored and thinly sliced
Measure vinegar into 2 cup liquid measure. Add milk to equal 1 3/4 cups. Let stand for 10 minutes to sour.

STREUSEL Combine first 4 ingredients in small bowl. Cut in butter until mixture resembles coarse crumbs. Makes 1 3/4 cups topping.

CAKE Beat butter and sugar in large bowl until light and creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Stir. Combine next 4 ingredients in medium bowl. Add flour mixture to butter mixture in 4 additions, alternating with milk mixture in 3 additions, beginning and ending with flour mixture. Spoon 1/2 of batter into greased 9x13 inch pan. Spread evenly.

Arrange apple slices close together in single layer over batter. Sprinkle about 1/2 cup topping over apples. Spoon remaining 1/2 batter over top. Spread evenly. Sprinkle with remaining streusel topping. Bake in 350◦F oven for about 55 minutes until wooden pick inserted in centre comes out clean. Cuts into 15 pieces.
Paré, Jean. "Apple Streusel Coffee Cake." Recipe. Baking Simple To Sensational, Edmonton Alberta: Company's Coming Publishing Limited, 2004. 104.

Pancakes

Since I haven't posted a recipe on here for awhile, I am going to share with you my master recipe for pancakes. These are simple, unflavoured pancakes, but both chocolate chips and blueberries can successfully be added to the batter. In our house we like to make our pancakes small, about the size of a standard cookie, and we can fit up to six in our frying pan at once. That way we can eat a bunch of pancakes instead of just one that takes up the entire plate. We often eat pancakes for supper with pan-fried ham and scrambled eggs. In our house, I hold the record for trying the most different toppings on these pancakes. I have tried butter, pancake syrup, pure male syrup, peanut butter, molasses, corn syrup, icing sugar, brown sugar, yogurt, Nutella, cinnamon, applesauce, jam, cinnamon sugar, honey, and several combinations of those. They are all quite good.

Pancakes
1 1/2 cups all-purpose flour
1 Tbsp. granulateed sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 egg, beaten
2 Tbsp. cooking oil
1 1/2 cups milk

Combine flour, sugar, baking powder and salt in a medium size bowl.
Beat egg slightly in small bowl. Mix in oil and milk. Add to dry ingredients. Stir. A few small lumps in batter are preferable. Add more or less milk to have thicker or thinner pancakes. Pan is ready when drops of water bounce all over it. Drop batter by spoonful onto lightly greased hot pan 380◦F. When bubbles appear and edges begin to dry, turn to brown other side.

Paré, Jean. "Pancakes." Recipe. Muffins and More, Edmonton Alberta: Company's Coming Publishing Limited, 1988. 133.

Crunchy Drop Biscuits

Today I am going to share a master recipe for a type of biscuit that may be able to save the day! Crunchy Drop Biscuits are a delicious and versatile accompaniment to any meal. They are fast and easy to make. As the name suggests, these biscuits do not require any kneading, rolling, or cutting; you just drop the dough from a spoon onto a cookie sheet. The recipe makes a good-sized batch that can easily be doubled, and these biscuits also freeze fairly well. They are especially good dipped in homemade soup! The recipe comes from Company's Coming "Muffins & More".

Crunchy Drop Biscuits
3 cups all-purpose flour
2 Tbsp. granulated sugar
5 tsp. baking powder
1 tsp. salt
1/2 cup cold butter or margarine
1 egg, beaten
1 cup milk

In large bowl combine flour, sugar, baking powder and salt. Cut in butter until crumbly. Make a well in center.
In small bowl beat egg with spoon. Add milk. Pour into well. Stir lightly to mix. Batter should be sticky. If it isn't, stir in 1 tablespoon of milk at a time until it is. Drop by teaspoonful on ungreased baking sheet. Bake in 450◦F (235◦C) oven for 10-12 minutes or until browned. Yield: 15-20 drops.

You can make the biscuits as big or as small as you want, adjust the baking time accordingly. As with most biscuits, space them far apart for crispy edges and close together for softer edges. I find 450◦F too high, I usually use 425◦F and also as another precaution, use two baking sheets stacked together so the bottoms do not burn. Bake until the tops are just lightly golden. If you are unsure, be sure to check the bottoms, they should be just light brown.

The recipe also says you can just form the dough into a circle to bake, and break off mounds to eat. I have never tried this, but if I am ever in a real hurry, I sure will!

Paré, Jean. "Crunchy Drop Biscuits." Recipe. Muffins & More, Edmonton Alberta: Company's Coming Publishing Limited, 1987. 86.

Brownies: Master Recipe

Here is the recipe for the best, easiest, quickest, and most yummy brownies ever (well, in my opinion). I cannot really credit the recipe to anyone, as it is a universal recipe that has been published in many different places, and no one person can take credit for it. The recipe is so easy, I have it memorized even though I don't bake them very frequently.

Brownies

1/2 cup butter or hard margarine

1/4 cup unsweetened cocoa powder

2 large eggs

1 cup granulated (white) sugar

3/4 cup all-purpose flour

pinch salt

1/2 cup chopped nuts or mini chocolate chips (optional)

Preheat oven to 350◦F. Line an 8x8 inch pan with foil.

In a small saucepan over medium-low heat, melt the butter with the cocoa, stirring frequently. Remove from heat and set aside.

In a medium bowl, beat the eggs until frothy. Add the remaining ingredients, but do not stir. Slowly pour the butter and cocoa mixture over the top of the bowl and then stir all together until combined. Spread in prepared pan.

Bake for 25-30 minutes or until the edges begin to pull away from the sides of the pan. Do not overbake. These can be frosted while still warm for a glossier look, or throughly cooled and then frosted.

Paré, Jean. "Brownies." Recipe. 150 Delicious Squares, Edmonton Alberta: Company's Coming Publishing Limited, 1981. 134.