Easy Sweet Cornbread

Easy & Sweet Cornbread | Frock Files

My mom’s sweet cornbread recipes was one of the first that I posted here. It took me a solid two hours to take the dark and, frankly, uninspiring photos that I posted. When I whipped up a batch of this family favorite earlier this week, I decided that it’s time for this cornbread recipe to see the light again. It’s so easy and such a crowd pleaser! The perfect thing to accompany steaming bowls of soup and stew in the coming weeks.

Easy & Sweet Cornbread | Frock Files

Ingredients

1 ½ sticks butter, room temperature
1 ½ cups sugar
3 eggs
3 cups Bisquick
1 ½ teaspoons baking powder
3 tablespoons cornmeal
1 ½ cups milk

Easy & Sweet Cornbread | Frock Files

Instructions

1. Preheat oven to 350-degrees. Grease a 9″ x 12″ baking pan.

2. Mix all the ingredients with a hand or stand mixer until well combined. Pour into the pan and bake 35-40 minutes.

Easy & Sweet Cornbread | Frock Files

Simple Recipe: Butterscotch Mocha Cake

Butterscotch Mocha Cake (Easy!)

To close out this month of cake recipes, I’ve concocted a really easy cake using three flavors I love: coffee, chocolate, and butterscotch! The recipe is adapted from a cake my mom made when we were growing up called BTS cake. Better Than Sex. We thought that was scandalous!

The cake isn’t actually BTS (I mean, come on), but it is pretty delightful. The sour cream keeps it moist, while the fluffy coffee-flavored whipped cream balances out the sweetness.

Butterscotch Mocha Cake (Easy!)

Ingredients

1 box super moist chocolate cake
4 eggs
½ cup vegetable oil
¼ cup water
1 teaspoon vanilla
8-ounce sour cream
6-ounce package butterscotch chips

Whipped Cream Topping
2 cups whipping cream
¼ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon instant coffee

Instructions:

1. Place the butterscotch chips in a small bowl and roll them in some of the dry cake mix. Set aside.

2. Preheat the oven to 350 degrees. Combine cake mix, eggs, oil, water, vanilla, and sour cream.

3. Pour evenly into two 8″ cake pans. Sprinkle butterscotch chips on top of the cakes. They’ll sink while they’re baking, so it’s always a good idea to add them last rather than folding them in. Bake for 35 minutes.

4. While the cakes are cooling, make your whipped cream by mixing the cream, sugar, vanilla, and coffee on medium to medium-high speed until soft peaks form.

Yields: Two 8″ cakes

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Frock Files | More Simple Recipes

Cherry + Chocolate Ice Cream Cake

10 Minute Ice Cream Cake Recipe

It’s August! I’m in as much of a state of disbelief as you are. This month’s theme is Celebrate! I’m turning the big 3-0 at last, and anyway, it’s summer — we need to get our party on. All the recipes this month will be cake-related, since cake is my favorite and so are you.

James’ mom makes an ice cream cake like this one, except with chocolate fudge instead of cherry frosting in the middle. Since chocolate and cherries make me weak in the knees, I concocted a fluffy cherry-vanilla center. Using ice cream sandwiches as the base, this impressive-looking (and tasting!) cake takes all of 10 minutes to whip up.

10 Minute Ice Cream Cake Recipe

Ingredients:

Makes two small cakes or one large cake.

12 ice cream sandwiches
16 oz. Cool Whip
10-12 oz. cherry pie filling (about half the can, as desired)
1 box instant vanilla pudding (1.5 oz)

Instructions:

1. In a large bowl, gently fold together the cherry pie filling and 8oz (half the container) of Cool Whip. Add the vanilla pudding packet until completely combined.

2. On a piece of parchment paper, lay out three ice cream sandwiches. Top with cherry/Cool Whip/pudding filling. Repeat with a layer of ice cream sandwiches, another layer of frosting, and another layer of ice cream sandwiches.

3. Cover the entire cake in the leftover plain Cool Whip. Freeze at least 4 hours before serving.

10 Minute Ice Cream Cake Recipe

I like to make a small cake (6 ice cream sandwiches) and reserve the frosting and Cool Whip to make another small cake later on, but you can make one big cake using all 12 ice cream sandwiches at once if you’re having lots of people over. You popular person, you.

P.S. More cherry and chocolate goodness.

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Simple Recipe: Red Velvet Strawberry Shortcake

Frock Files | Red Velvet Strawberry Shortcake

With so many birthdays this month, I’ve found the perfect excuse to bake a few cakes. Our local market has had some beautiful strawberries recently, which has me craving strawberry shortcake. But then I had a terrible/wonderful/dangerous thought: what about a strawberry shortcake with red velvet?

red-velvet-strawberry-shortcake4

Last week was so busy, though, that the thought of baking a cake before our dinner party nearly had me in tears. I decided to simplify by putting my energy into finding the perfect fluffy frosting recipe, and leaving the cake part to Betty Crocker. Two boxed cakes and lots of whipped ingredients later, and I had my dream cake.

I’m one of those people who scrapes the frosting off most of the time, but this frosting is cloudlike and dreamy. It’s the consistency of whipped cream and the perfect complement to the red velvet.

Frock Files | Red Velvet Strawberry Shortcake

Ingredients:

1 box Betty Crocker Super Moist Red Velvet Cake Mix
1 1/2 cups diced strawberries

1 cup milk (I used 2%)
5 tablespoons flour
2 teaspoons vanilla
2 blocks butter (room temperature)
1 1/4 cups granulated sugar

Instructions:
  1. Bake cakes in 8 or 9″ round pans according to box directions. Cool completely on a cooling rack.
  2. In a medium saucepan, combine milk and flour on medium heat, until it becomes thick and doughy. This takes roughly five to seven minutes from the moment you turn on your burner. Stir the entire time.
  3. Remove from heat and transfer to a bowl, then add vanilla. Stir to combine. Cool completely.
  4. Using a hand blender or stand mixer, blend butter and sugar on medium for three minutes. Add the milk and flour mixture; blend on low for one minute and on medium-high for two minutes. Add food coloring if desired.
  5. Frost the top of one cake and sprinkle with strawberries.
  6. Add second cake, if desired, and frost completely. (Or keep them separate — it’s pretty that way!) Go to town with the sprinkles.
  7. Enjoy with a cup of coffee.

Frock Files | Red Velvet Strawberry Shortcake

I know that the blogging world is all about making things from scratch, not to mention gluten and dairy free foods — but I just couldn’t resist. Sometimes you just have to choose the naughty thing, you know? This frosting delivery system made for a very happy (and low stress) birthday cake.

Two Cakes

Just a quick note to thank you all for the birthday wishes. It really was a very special weekend, mostly because it was the first that I got to spend living with Mr. J. While we’ve known each other for many years, we only recently moved in together and it’s been, well, blissful. Moving in together is supposed to be hard, but we often find ourselves chatting late into the night as though we’re on some kind of extended sleepover, and it really has been a party. On Friday night, he came home with two gorgeous cakes. His friend had raved about a bakery earlier this summer and I’ve been dying to try their cake ever since. The other was my favorite strawberry shortcake from Russo’s. He declared it a taste off, and so we had cake before dinner. These are the kinds of indulgences that Mr. J has always lavished me with, and I feel like they make the world a little more magical. (The Russo’s cake won, by the way, and is pictured above.)

Here’s to cake, love, and beautiful things! Cheers for all the well wishes as I venture into this 29th year. xoxo

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