Bakin' With Lucas
Chocolate Bundt Cake
INGREDIENTS:
1 package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips (Optional)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Cake mix cookies
Ingredients
1 package chocolate cake mix (devils food is best)
1/2 cup butter, softened
2 eggs
1 cup more or less of Andes mint pieces or other
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the cake mix, butter and eggs until smooth and well blended. Mix in the Andes mints. Drop by spoonfuls onto ungreased baking sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Scotcheroos
INGREDIENTS
1 cup sugar
1 cup white corn syrup
1 cup creamy peanut butter
6 cups Rice Krispies
2 tablespoons butter
1/2 cup semi-sweet chocolate chips
1 1/2 cups milk chocolate chips
1 cup butterscotch chips
DIRECTIONS
In a heavy sauce pan cook sugar, syrup and butter over a medium heat until sugar is dissolved.
Remove from heat and add peanut butter. In a large bowl mix into the rice krispies until krispies are coated and press firmly into a buttered 9 x 12 inch pan.
In a double boiler melt butterscotch and chocolate chips until soft and creamy. Then pour and spread over the uncut bars in the pan.
When they are cool cut into the size bars you like to serve.
Best Carrot Cake
Ingredients
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6 cups grated carrots
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1 cup brown sugar
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1 cup raisins
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4 eggs
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1 ½ cups white sugar
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1 cup vegetable oil
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2 teaspoons vanilla extract
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1 cup crushed pineapple, drained
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3 cups all-purpose flour
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4 teaspoons ground cinnamon
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1 ½ teaspoons baking soda
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1 teaspoon salt
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1 cup chopped walnuts
Directions
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Combine grated carrots and brown sugar in a medium bowl. Let sit for 1 hour, then stir in raisins.
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans.
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Beat eggs in a large bowl until light. Gradually beat in white sugar, oil, and vanilla. Stir in pineapple. Combine flour, cinnamon, baking soda, and salt in a separate bowl, then stir into egg mixture until absorbed. Stir in carrot mixture and walnuts. Pour evenly into the prepared pans.
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Bake in the preheated oven until an inserted toothpick comes out clean, 45 to 50 minutes. Cool for 10 minutes before removing cake layers from the pans; let cool completely.
Key Lime Pie
Ingredients
These are the five ingredients you'll need to make this Key lime pie recipe:
· Sweetened condensed milk: This sweet, smooth, and creamy Key lime pie starts with a can of sweetened condensed milk.
· Key lime juice: Key lime juice comes from the Florida Keys. Key limes are more acidic than regular limes, so they pack a flavorful punch.
· Sour cream: Sour cream contributes to the rich texture and lends subtly tangy flavor.
· Lime zest: A tablespoon of lime zest enhances the bold citrusy flavor.
· Graham cracker crust: Use a store-bought or homemade graham cracker crust.
How to Make Key Lime Pie
Making Key lime pie at home couldn't be easier. You'll find the full, step-by-step recipe below – but here's a brief overview of what you can expect:
1. Make the filling: Combine the filling ingredients in a bowl and mix well. Pour into the prepared graham cracker crust.
2. Bake the pie: Bake the pie in a preheated oven until tiny bubbles appear and pop on the surface of the pie.
3. Cool the pie: Allow the pie to cool on a wire rack, then transfer it to the refrigerator to finish setting. Top with whipped cream and lime wedges, if desired. Refrigerate for 2-3 days, then enjoy!
Brownies
Equipment
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8x8 Baking Dish (this is the one I use so they don't overcook)
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Parchment Paper (this makes it so much easier to remove the brownies from the pan)
Ingredients
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1 1/2 cups granulated sugar*
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3/4 cup all-purpose flour
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2/3 cup cocoa powder, sifted if lumpy
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1/2 cup powdered sugar, sifted if lumpy
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1/2 cup dark chocolate chips
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2 tablespoons water
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1/2 teaspoon vanilla
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Instructions
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Preheat the oven to 325°F. Lightly spray an 8x8 baking dish (not a 9x9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
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In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, and chocolate chips.
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In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
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Sprinkle the dry mix over the wet mix and stir until just combined.
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Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing.*** Store in an airtight container at room temperature for up to 3 days. These also freeze well!