Glad to see you stop by! This is a collection of recipes I have developed, received from friends or was inspired by and altered somehow. While I try to post all food photos I just cannot help but share some of my Vintage clippings with you from my Gran's recipe drawer, my great Gran's tin and of course my Mum's treasure trove of her Gran's lovely publications all kept so prim, not to mention the cache my Mum also had and even mine too! They are all regularly used recipes, loved by my family, friends, and now you my treasured readers Enjoy!

Monday, January 31, 2011

Valentine's Cake for Two

Chocolate Sweetheart Cakes

HERSHEY'S Natural Unsweetened Cocoa
A trusted fave from Hershey's
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 3 tablespoons HERSHEY'S Cocoa
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup water
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon vanilla extract
  • CHOCOLATE FROSTING (recipe follows)
  1. Heat oven to 350°F. Grease and flour 8-inch square baking pan.
  2. Stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt in medium bowl. Add water, oil, vinegar and vanilla; beat with whisk or spoon until smooth. Pour batter into prepared pan.
  3. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Transfer to cutting board. Using 3-1/4 inch heart-shaped cookie cutter, cut cake into 4 hearts. Spread CHOCOLATE FROSTING on top of two hearts; place remaining two hearts on top. 2 small cakes.


    1 tablespoon butter or margarine
    2/3 cup powdered sugar
    1 tablespoon HERSHEY'S Cocoa
    2 to 3 teaspoons milk
    1/8 teaspoon vanilla extract

    Place butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 20 seconds or until butter is melted. Stir together powdered sugar and cocoa; add to butter mixture alternately with milk, beating with spoon or whisk until smooth. Stir in vanilla. About 1/3 cup frosting.

House Chippers

Chocolate Chip Cookies

  • 3/4 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/4 cup confectioners sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces assorted chocolate, cut into chunks  
  • optional English Walnuts chopped
  1. Preheat oven to 350 F.
  2. Cream together butter and sugars until smooth. Add egg and vanilla and blend in until light and fluffy (5 minutes)
  3. Stir in flour, cornstarch, baking soda and salt. Stir in chocolate chunks/ nuts
  4. Drop by 1 inch disher onto a parchment lined baking sheet and bake for 7 - 9 minutes, until lightly golden browned around the edges.

Saturday, January 29, 2011

Chocolate Caramel Pecan Cake

 Chocolate Caramel Pecan Cake

1.5 cups Flour
1 large Egg
120g Unsalted Butter, room temperature
1 cup berry Sugar
1 teaspoon Baking Powder
1 teaspoon baking Soda
1 cup Whole Milk, room temperature (microwave to heat)
2 tablespoons Golden Syrup (lyles)
2 tablespoons Cocoa (brute)
1 1/2 teaspoons Cinnamon
Pinch Salt
Handful of pecans, finely chopped (optional)
Chocolate Icing:
Icing sugar (enough to form a thin paste)
2 teaspoons butter, softened
2 tablespoons cocoa
Preheat the oven to 350F Grease a 9 inch round cake tin X 3" deep (I like the fat daddios pans) with non-stick spray.
Cream butter and sugar together until mixture is pale and fluffy creamy. Beat in the egg. Combine the flour, baking powder, baking soda and salt together. Slowly add the milk and flour mix alternately while beating constantly on low-medium speed. Batter will not appear perfectly smooth (you want this texture)
Warm the golden syrup in the microwave for about 15 seconds before adding to the batter. Pour 1/2 the mixture into a bowl and stir in the cinnamon and cocoa until well mixed. Pour the chocolate batter into the cake tin first, smooth the surface, then add the caramel layer. Smooth over the top with your spatula and bake for 45-55 minutes. The cake is ready if the top springs back when pressed, the centre doesn’t wobble and the sides of the cake have shrunk away from the edge of the tin. Allow to cool in the tin, then turn cake onto a wire rack to cool completely.
Glaze the cake with just a thin layer of a simple, traditional chocolate icing. Sprinkle finely chopped pecans on top for a little crunch and texture.

Wednesday, January 26, 2011

Lemon Gingery Cookies


Makes 6 dozen.
  • 2 cups all-purpose flour, plus more for surface
  • 1/2 teaspoon baking powder
  • Salt
  • 6 ounces (3/4 cup) unsalted butter, softened
  • 1 cup packed light-brown sugar
  • 1/2 cup finely chopped candied ginger
  • 1 large egg
  • 2 tablespoons pure vanilla extract
  • 4 cups confectioners' sugar
  • 2 tablespoons finely grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons honey
  • 1/3 cup water


  1. Sift flour, baking powder, and 3/4 teaspoon salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.
  2. Shape dough into two 1-inch-thick disks. Wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 3 days).
  3. Preheat oven to 350 degrees. Roll out 1 disk on a lightly floured surface to inch thickness, and cut out 2-inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.
  4. Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)
  5. Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes. (Glazed cookies can be stored overnight.)

Tuesday, January 25, 2011

Cruncher Bark That Whips up Quick

Yield: 16 servings, 1 "bar" (40 g) each

• 1/2 cup butter

• 1/2 cup packed brown sugar

• 35 Premium Plus Crackers

• 1 pkg. (8 squares) Baker's Semi-Sweet Chocolate, coarsely chopped

• 1 cup walnut pieces, toasted, finely chopped

        Heat oven to 400°F.  Cook butter and sugar in saucepan on medium-high heat 5 min. or until butter is melted and mixture is well blended, stirring occasionally.  Bring to boil; cook 3 min. without stirring.  Meanwhile, arrange crackers in single layer in foil-lined 17x11-1/2x3/4-inch pan.

Spread sugar mixture onto crackers.

Bake 7 min.  Immediately sprinkle with chocolate. Let stand 5 min. or until chocolate is melted; spread to cover crackers.  Top with nuts; cool completely.  Break into pieces.

Sunday, January 23, 2011

Rich Butter Pound Cake


2 cups bleached all-purpose four
1 sachet of earl grey tea bag
2 teaspoons baking powder
2 sticks/250g block soft unsalted butter
2 cups confectioners' sugar
5 large eggs, separated
Pinch of salt

1. Butter a 9 x 5 x 3-inch loaf pan and line with buttered parchment or wax paper—cut to fit. Set a rack in the middle level of the oven and preheat to 160 degrees Celsius.
2. Sift the dry ingredients together - flour, baking powder, salt. Sift the confectioners' sugar.
3. Separate the egg whites from the egg yolks. Beat the egg whites till stiff peaks form, and set aside.
4. Beat the butter and sugar till it is pale, light and fluffy. Add in the yolks one at a time.
5. Fold in the dry ingredients followed by the whites. Bake until a skewer inserted in the middle comes out dry. Fantastic with tea or as an alternative slice in 1/2 inch slices then again to form a wedge, lightly swipe with raspberry preserves, put two together and dust lightly with powdered sugar. Enjoy

Thursday, January 20, 2011

Fudgy Oatmeal Hazelnut No-Bake Cookies

Fudgy Oatmeal Hazelnut No-Bake Cookies

 This recipe is child friendly ages 8 and up. Supervision still required parents!

2 cups sugar
1/2 cup cocoa
1/2 cup milk
2 cups quick-cooking oats
1/2 cup chopped hazelnuts
1 cup nutella
1/2 cup butter
1 teaspoon vanilla
Step by Step:
1. Combine sugar, cocoa and milk in a medium stockpot. Cook over medium to low heat until reaches a rolling boil stage. Allow to hold the boiling stage for about two minutes to thicken.
2. Remove from heat and stir in oatmeal, hazelnuts, nutella, butter, and vanilla. Whisk until it is ready to drop onto waxed paper, about three minutes.
3. Scoop 1 tablespoon of mixture and drop onto waxed paper, or drop by ice cream scoop (2 tbsp size) into mini cupcake liners. Allow to cool thoroughly. The longer the cookies sit and dry on the waxed paper, the harder they will become.

Saturday, January 15, 2011

School Bread

School Bread - recipe  

Learned from a Norwegian friend of mine 

3 1 / 2 cup milk
1/2-1 pk Yeast (25-50gram)
100 g margarine
1 cup sugar
1 egg (optional)
1 teaspoon cardamom (optional)
550 g flour
A dollop of custard powder or finished custard
Kokosmasse Coir Mass
Bake at 240 * C for approx. 15 minutes in the middle of the oven
Take a little of the flour to Crumble margarine into the flour
Heat the milk until it is finger-hot, approx. 37*C 37 * C
Crumble yeast into bowl and stir it with a bit of milk. Mix in remaining milk
Add the flour with margarine, sugar, cardamom and any eggs
Stir the dough until it is smooth and supple, and set it to raise approx. 1/2 time. 1 / 2 hours. (Let it rise well)
Remove the dough on the table and knead it smooth. Divide it into 10-16 equal subjects.  Roll out as wheat buns and put them to raise
  Make custard powder or ready to use vanilla cream
Make a depression in each bowl and add in a spoonful of cream
Bake the buns until they are light and have a light brown crust
Stir icing sugar with water until a smooth, thick glaze
Butter icing around the custard while the buns are lukewarm
Sprinkle shredded coconut over frosting

http://kapteinbiff.blogspot.com/2010/10/hekla-skolebolle.html  If you do not want to eat it perhaps you can crochet it.

Friday, January 14, 2011

Peanut Butter Banana Scones

Peanut Butter-Banana Scones
Adapted from Family Fun Magazine

3 c. unbleached, all-purpose flour
1/2 c. packed brown sugar
2 tsp. baking powder
3/4 tsp coarse salt
3/4 c. peanut butter
2 eggs
1 tsp. vanilla
3/4 c. evaporated milk, plus more for brushing the tops
1 c. (about 2 ) chopped bananas
1/2 cup chopped pecans toasted

Line a baking sheet with parchment paper.  Preheat oven to 375.
Whisk together the flour, sugar, baking powder and salt until thoroughly combined.
In a large bowl, beat together peanut butter, eggs, vanilla, and evaporated milk until evenly blended.

Add the flour mixture and stir just until combined.  Stir in the bananas and toasted pecans (or coconut)
Turn the dough out onto a floured surface and knead it twice.  Pat it into a 1-inch thick disc.

Using a 2 and 1/2 inch cutter, cut into rounds. You can reuse the scraps (Makes about 12.)  Transfer to parchment lined baking sheet.

Brush the tops with evaporated milk.  Bake 20 minutes.  Transfer to a cooling rack and let cool completely. You can serve these on their sides in our size 70 baking cups at Sweet Cuppin Cakes Bakery

Serve with strawberry jam for a peanut butter and jam scone OR marshmallow creme (fluff) for a fluffer nutter scone. I learned all about Fluffer Nutter while I was in Connecticut oh so cute Phil and his brother Freddie even sang me the jingle. HAHA it was epic. Now I am forever a fan of theirs and Fluffer Nutters x

Tuesday, January 11, 2011

The First Fudge

 The First Fudge Recipes, then came the others. Some better, some not so good, some even with cheese! Yes cheese! Say cheese to fudge, recipe below. We also now have a convenient fudge piper bag coming to Sweet Cuppin Cakes Bakery!

 The “Original” Fudge Recipe

From Emelyn B. Hartridge of Vassar College:
  • 2 cups granulated white sugar
  • 1 cup cream
  • 2 ounces unsweetened chocolate, chopped
  • 1 tablespoon butter
Combine sugar and cream and cook over moderate heat. When this becomes very hot, add the chocolate. Stir constantly. Cook until mixture reaches soft-ball stage (234°-238°F). Remove from heat and add butter. Cool slightly, then mix until fudge starts to thicken. Transfer to a buttered tin. Cut into diamond-shaped pieces before fudge hardens completely.

The Wellesley College Recipe
  • 2 cups granulated sugar
  • 1 cup heavy cream
  • 2 ounces unsweetened chocolate,
  • 1 tablespoon butter
  • 1/2 pound marshmallows
Combine sugar and cream and cook over moderate heat. When this becomes very hot, add the chocolate. Stir constantly. Cook until mixture reaches soft-ball stage (234°-238°F). Remove from heat and add butter and marshmallows. Mix until fudge starts to thicken. Transfer to a buttered tin. Cut into squares before fudge hardens completely.

The Smith College Recipe

  • 4 tablespoons butter
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1/4 cup molasses
  • 1/2 cup heavy cream
  • 2 ounces unsweetened chocolate,
  • 1-1/2 teaspoons vanilla
Combine butter, sugar, brown sugar, molasses and heavy cream and cook over moderate heat. When this starts to boil, add the chocolate. Stir constantly. Cook until mixture reaches soft-ball stage (234°-238°F). Remove from heat and add the vanilla. Cool slightly, then mix until fudge starts to thicken. Transfer to a buttered pan. Cut into squares before fudge hardens completely.

Fudge-Making Tips
  • Use a wooden spoon for stirring.
  • Never put a candy thermometer directly into the boiling mixture. First heat it in water brought slowly to boiling; when it registers 212°F, move it into the saucepan with the hot candy mixture until it reaches the desired temperature. Similarly, place it back it the hot water and allow it to cool down gradually.

Chocolate Cheese Fudge

Chocolate Cheese Fudge

Recipe courtesy Paula Deen
Don't let this frighten you, I first learned about this from my friend Jessie Oleson who you can find here, then I tried the recipe myself and every word Jessie said about the fudge is TRUE! It is delicious but you can't have too much per serving, well you can try not to have too much! 


  • 1/2 pound Velveeta cheese, sliced
  • 1 cup butter
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped nuts, pecans, walnuts
  • 2 (16-ounce) boxes confectioners' sugar
  • 1/2 cup cocoa powder


Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.

In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.

In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.

Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.

To serve candy, cut into squares.

Friday, January 7, 2011

Whole Wheat Molasses Honey Bread

Whole Wheat Molasses Honey Bread
makes one 9×5-inch loaf
recipe from the New York Times adapted of course by Lyndsay Walker-Zoratti so it is not really like the New York times one at all but in all fairness we tried xox
1 2/3 cups buttermilk or plain yogurt  { I combined both 1/2 and 1/2 }
2 1/2 cups whole wheat flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon baking soda
1/2 cup molasses and 1/4 cup honey
1/4 cup molasses and 1/3 cup of honey heated to pour on baked loaf  {I added this so butter is not required, well maybe a light smear of butter ;o) }
Place a rack in the center of the oven and preheat oven to 325 degrees F.  Grease and flour an 8×4 or 9×5-inch loaf pan. 
In a large bowl, whisk together flour, cornmeal, salt and baking soda.
In a small bowl whisk together buttermilk and yogurt and molasses/honey.
Pour the wet ingredients into the dry ingredients and fold to combine.  
The batter will be slightly thick, but not dry.  Spoon batter into prepared pan and place in the oven.  Bake loaf for 45 minutes to an hour. { you can decrease heat for last 10 mins of baking to 300 degrees }
When a skewer inserted in the center of the loaf comes out clean, remove the loaf from the oven and allow to cool for 20 minutes in the loaf pan.  Run a butter knife along the sides of the pan and carefully invert onto a wire rack. Drizzle bottom with a thin mix of honey and molasses combined.
Loaf will keep, well wrapped at room temperature for up to 4 days.
Serve with cream cheese, marmalade, salted butter or nutella. (see the omission of butter I would never do that ha)

Tuesday, January 4, 2011

Maple-Glazed Pork Chops

 Maple-Glazed Pork Chops

Recipe adapted from Paula Deen
  • 5 teaspoons ancho chili powder
  • 1 teaspoon kosher salt
  • 6 (10-ounce) center cut bone-in pork chops, about 1-inch thick
  • 2 tablespoons olive oil, divided
  • 3 tablespoons balsamic vinegar or regular vinegar
  • 1/2 cup butter maple syrup
  • 1/2 cup chicken stock
  • Pecans, toasted and chopped, optional garnish


In a small bowl, combine the chili powder and salt and sprinkle evenly over both sides of the pork chops.

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork chops and cook until browned, about 2 minutes per side. Reduce the heat to medium, and cook until desired doneness, about for 4 to 6 minutes.

In a small skillet, over medium-high heat, add the balsamic vinegar and cook until reduced by half. Stir in the maple syrup and chicken stock. Cook over medium heat until thick and syrupy, about 5 minutes.

Transfer to a serving platter and serve with the maple syrup. Garnish with toasted pecans, if desired.

Cookie Dough Truffles

Cookie Dough Truffles

graciously adapted from Paula Deen


  • 1/2 cup butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 tsp violet extract
  • 2 cups all-purpose flour
  • 1 (14-ounce) can sweetened condensed milk
  • 3/4 cup semisweet mini chocolate morsels or ultra mini m&m's
  • 1 cup finely chopped pecans
  • 1 1/2 pounds chocolate bark candy coating, melted


In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour. Makes 5 dozen truffles.

Monday, January 3, 2011

Fruit Cake Cocktail

Fruit Cake Cocktail
2 c flour
3 eggs
1 1/2 cups white sugar
1/2 tsp baking soda
14 oz fruit cocktail
1/2 tsp salt
1/4 c brown sugar
cake topping frosting
6 oz evaporated milk
1 cup white sugar
1 cup toasted coconut and nuts
1/2 cup butter
1tsp vanilla
Boil ingredients 2 minutes add toasted coconut
bake 325 glass 9 x 13 sprayed with cooking spray
Bake 45 - 50 minutes
 Alternate Cake Mix Recipe
  1. Yellow cake mix – 1 box
  2. Instant Lemon Pudding Mix – 1 box (4 serving size)
  3. 2 Tablespoons oil – vegetable, canola etc. - not olive.
  4. Flaked coconut – 1 cup
  5. Eggs – 4
  6. Fruit Cocktail with juice – 14oz size
  7. Brown sugar packed – 1/2 cup
  8. Chopped pecans – 1/2 cup
Ingredients for the Glaze:
  1. Butter or margarine – 1/2 cup
  2. White sugar – 1/2 cup
  3. Evaporated milk – 1/2 cup
  4. Coconut, flaked, medium toasted 1 cup
  1. Preheat oven to 325.  Put cake mix, pudding mix, coconut, cooking oil, eggs, fruit cocktail with juice into mixing bowl
  2. Beat about 3 minutes.  Pour into a bottom greased 9×13 inch pan
  3. Mix sugar and pecans together.  Sprinkle over top.  Bake in oven for about 45-50 minutes, until an inserted wooden toothpick comes out clean
Preparing the Glaze:
  1. Put butter, sugar and milk in a small sauce pan
  2. Bring to a boil for 2 minutes
  3. Stir in coconut
  4. Pour over hot cake

Sunday, January 2, 2011

Brownie Holi-Pops

Brownie Holi Pops by Land O lakes now our fave!
Brownie Holi-Pops

Brownie Holi-Pops

I think they are fantastic for any occaision, Happy January!

Brownie Mixture

3/4 cup butter divided
3 (1-ounce) squares unsweetened baking chocolate, divided
1 cup sugar
3/4 cup all-purpose flour
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup powdered sugar


16 ounces vanilla or chocolate-flavored candy coating (almond bark)
40 lollipop sticks


Holiday nonpareils, jimmies and/or decorator candies


Heat oven to 350°F. Combine 1/2 cup butter and 2 ounces chocolate in 2-quart saucepan. Cook over medium heat, stirring constantly, until melted (3 to 5 minutes). Add sugar, flour, eggs, vanilla and salt; mix well.

Spread batter evenly into greased 8-inch square baking pan. Bake for 23 to 27 minutes or until brownies just begin to pull away from sides of pan. Cool completely.

Melt remaining 1/4 cup butter and 1 ounce chocolate as above. Finely crumble cooled brownie into large bowl. Add butter mixture and powdered sugar; mix well.

Shape mixture into 1-inch balls; place onto waxed paper-lined jelly-roll pan. Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).

Melt candy coating according to package directions; keep warm. Remove 1/3 of balls from refrigerator; insert lollipop sticks. Dip balls into melted coating, swirling or tapping off excess; press coated balls into desired decorations. Push lollipop stick into craft foam or place coated balls onto waxed paper. Repeat with remaining balls. Let stand until coating is set.

Recipe Tip

- A food processor bowl fitted with metal blade can be used to finely crumble brownie.

- Craft foam and lollipop sticks are available at most craft stores.