mixer recipes

Basic Sourdough Bread

bread flour

sourdough starter, recipe follows

salt

water (110 degrees F)

active dry yeast

sugar

all-purpose flour

Beatty's Chocolate Cake from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist.

Beatty's Chocolate Cake

Butter,

all-purpose flour,

cocoa powder

baking soda

baking powder

buttermilk, shaken

vegetable oil

eggs,

vanilla extract

hot coffee

Chocolate Buttercream Frosting, recipe follows

chocolate

(2 sticks) unsalted butter,

egg yolk,

confectioners' sugar

instant coffee powder

Cooking Channel Ina Garten Beattys Chocolate Cake

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

This is almost EXACTLY the very famous Black Magic Cake from Hershey's.  Seriously?  A DIRECT STEAL?  Shame!<br /><br />Also, Given that this is a Direct Steal (!!!) of a recipe from almost 75 years ago, you would think that they would have given some of its pros and cons!<br /><br />Pro:  It's delicious. It's visually dark, which makes one taste a richness that the coffee enhances.  And the oil in the recipe follows the then-revolutionary idea of a chiffon type cake!  (History:  The big chiffon secret, discovered in the late 1920's, only became public knowledge in the late 1940's.)<br /><br />Con:  The crumb is very open, and won't win you a prize in any type of baking competition.  Want to impress a knowledgeable baker?  Make something else.   Not your goal?  Go for it!!!  It's tasty, and it's dark color and coffee component will convince everyone else that it is rich!<br /><br />The original NOT STOLEN recipe is the favorite of my non-competitive baking friends and family!  <div><br /></div>

I think her serving portion is way off.  I made this twice now and both times
 the serving was 1.

<p>This recipe is virtually identical to the “Perfectly Chocolate” Chocolate Cake recipe found on the back of every Hershey’s cocoa tin with two changes: The Hershey’s recipe calls for 1 cup of milk and 1 cup of boiling water whereas this recipe replaces them with 1 cup of buttermilk and 1 cup of freshly brewed hot coffee, respectively. I’ve been making the Hershey’s recipe for years and I love it because it makes a superb chocolate cake that’s not overly sweet. However, after making this recipe, I have to say those two changes definitely improved the Hershey’s recipe. The buttermilk helps to keep the cake moist and the coffee elevates the chocolate flavor. The chocolate buttercream frosting is excellent, so this has now become my new go-to chocolate cake and frosting recipe. I noticed the buttercream frosting recipe makes just enough to frost an 8-inch cake so I would recommend making more frosting for a 9-inch cake.</p>

As an avid baker, I've made this cake 100 times! I love the flavor. But every single time the center sinks. Ive tried hand mixing the coffee into the batter just enough to mix thru, new leavening, room temp ingredients... still, every time it sinks. I wont give up, I love the recipe. Just perplexed

Coffee haters beware: adding coffee to this recipe ruins the chocolate taste. Ina said you won't taste it, but that's just because she likes the taste of chocolate and coffee. The coffee flavor definitely is there and It ruins it if you don't like coffee. I'm sorry I trusted her because I  ended up wasting good chocolate. I may try this again without the coffee and see if it really is a great chocolate cake. If you don't like coffee, you won't like this cake. 

Great recipe as always! Thanks Ina for sharing.  For Katelyn Bergman, your question about why your Pyrex pan burnt your cake, it’s because “glass cooks hotter than metal, best to lower the temp. to 325 F degrees and cut your time by  maybe.1 5 to 10 mins. less...also I’ve experienced that glass takes longer to cool, so it keeps cooking/baking even outside the oven!” Hope that helps? 

i don't have over sized cake pans i just have the regular ones is that going to be okay? also i butter the pan lay down parchment paper then butter the paper again?

Hi Ina,
I have to first thank you for getting me interested in cooking! I love watching your shows on food network. I’m actually tuning into an “ok” cook! I serve up your boeuf bourguignon once a month and chicken chili weekly.
I wanted to just send a quick thank you!  I recently had my golf buddies down for a girls week. I have to give you all the kudos! I did make Betty’s chocolate cake recipe gluten free: I just used King Arthur’s “measure for measure flour” for my friend, the cake was moist and delicious! By the way, first time ever, sending review.
Thank you again, for all you do!
I have all of your cook books
I’m a Huge fan!
Jan Swan

I've made this several times, and the flavor is amazing.  No matter what I try, however, the cake always sinks in the middle.  I've tried everything.  Anyone else have this problem?<br />

This is delicious!!  Great chocolate flavor and very moist!! This will be my go to recipe from now on. 

https://www.foodnetwork.com/videos/beattys-chocolate-cake-recipe-0127695

Ina's decadent chocolate cake uses black coffee as its secret ingredient.

Ina's Chocolate Cake Recipe

Fresh Peach Cake

(1 stick) unsalted butter,

sugar, divided

sour cream,

cinnamon

large, ripe peaches, peeled, pitted, and sliced

pecans

Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

I'm a 48 year old Dad with 'read the recipe and do what it says' cooking skills.<br /><br />I made it exactly like the recipe except I didn't use the pecans...i hate pecans.  The cake is sooooo moist and delicious, perfect amount of sweet but not too sweet.  I also used an 8x13 pan and it was actually a little too big I think.  I might try the 9x9 next time for a taller cake.  The cake was probably 2" tall this time...not bad but I might like it even better if it was 3".  Might also pack the peaches in a little tighter...I watched Ina's video and put them in the same density she did.  It was peachy but not in every bite...i think I might like it peachy in every bite :-).<br /><br />Still, perfectly delicious as is and amazing served warm with vanilla ice cream!  Easy to make and came out great.<br />

This was a fantastic and easy to use recipe. Changes I made, 1. Per other reviews, I used a 9x13 baking dish. 2. I needed tons more peaches. Instead of 3, maybe I used a dozen. Each peach probably yielded about 8-10 slices. I wanted my layers of peaches to actually be layers, not just scattered bits. I baked it for about 25 minutes at 350* and then lowered it to 325* to finish cooking the middle, but not charring the edges. It's beautiful! 

I am going to try sending this review for the 3rd time, if it doesn't go... forget it !<div>This cake was absolutely delicious !  HOWEVER !!  Just like below "Anonymous" now 20 hours ago..  The cake overflowed the pan, piled on the bottom of my oven.  I immediately grabbed a 13x9 pan, sprayed it with PAM, dumped the cake into the larger pan put it back into the oven for another 15 minutes.  It came out delicious.  Yes edges were a little hard, but I do like hard, crispy edges.  I would make this cake again BUT FIRST !  INA PLEASE GET THE PAN SIZE RIGHT...  I make lots of your recipes and love them, I even set my kitchen on fire making the Beef Bourguignon.  Please correct this pan size and re-send out.  This cake is so very good.... thank you.</div>

Delicious summer recipe! I wish I had read the reviews first and tried a larger pan. Mine did not overflow, but it did take longer to cook. Also, since I did not have extra-large eggs, I used 3 small ones, and the batter was easier to spread and also came out softer. I will certainly make this cake again!

So Good!! Used yogurt in place of sour cream. Glad I read other reviews first. Used 9x12 pan and it rose to the top. This is a keeper!<br />

My daughter went peach picking and I’m not good with pies so I gave this a try.  It was delish!  I followed the recipe exactly.  I used an 8 x 8 baking dish and a convection oven at 325.  It passed the toothpick test in 45 minutes.  I’m not the best cook but the recipe was easy to follow and everyone enjoyed the cake.  I’m not sure what to do with the other 30 peaches!!

This is the first time I tried this recipe. It seemed I was running out of batter for the second layer but was enough to cover the first layer. I was afraid that this is a very thin cake as the batter is not too much like a regular cake. But boy, was I wrong, the cake rose and doubled in height exactly as Ina described. Also, I used canned sliced peaches which I dried with paper towels. Worked like a magic and the flavor and texture are out of this world. I would have given it 6 stars except 5 is the max.

Made this cake on Saturday.  It was great. I reduced the regular sugar 50% and used Splenda for the other 50%. The pan that I used was 11 x 8 1/2 and was perfect.       

Some folks shared that their pan overflowed into the oven; therefore, they recommended placing the baking dish on a cookie sheet. I did this, and as a result, my batter did not cook after 55 minutes. At no time did my dish overflow. I had to remove the cookie sheet and cook an additional 20 minutes. Had I just followed the recipe, this would have been perfect. I think the ones who had problems have missed an ingredient or something. This has an excellent flavor. DO NOT ALTER THE RECIPE. IT IS PERFECT AS IS. 

This is an *awesome* cake!  My only criticism is that I wish the ingredient list showed that the sugar was a divided use.  I didn't catch that the first time I made the cake until I'd already creamed the butter and sugar.  So the cake was quite sweet.  But it was still gobbled up at a luncheon I made.  When I made the cake again yesterday, everything was done properly and the cake was incredible.  Only changes I made were to omit the pecans (I am not a fan of nuts in cake) and substitute almond extract for half of the vanilla extract.  This cake is DEFINITELY better the second day.  The first day the upper crust is crispy.  But by letting it cool and covering with plastic wrap it is no longer crispy the next day.  And while I'm sure it's delicious with fresh peaches, it's March right now...so I used frozen ones.  Needed a little extra baking time as I didn't thaw them out beforehand, but the end result was a very yummy cake that is my new favorite cake!  Moist, quick and easy to make and tastes wonderful...what's not to like?<br />

https://www.foodnetwork.com/videos/inas-fresh-peach-cake-0237134

Ina uses local ingredients to make her rustic-style Peach Cake.

Ina's Fresh Peach Cake

Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.

Lemon Cake

granulated sugar, divided

lemon zest (6 to 8 large lemons)

flour

lemon juice, divided

buttermilk,

confectioners' sugar, sifted

lemon juice

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

As a full-time traveler, loafs don't cook well in my small RV oven so without changing any ingredients, I made this into a cupcakes. 

Terrific! An absolutely terrific recipe! 



I made two of these today for the first time and found it to be awesome.  I froze one to have it handy for unexpected company.  I DID NOT change a thing.  I hate to read a review with dislike when someone says they changed this or added that.  Please don't do that.  Not fair to judge an altered recipe.  It was great Ina! <br />

There is an error in this recipe. When I made the cake, it did not rise very well (was flat on top) and looked wet. That is a sign of too much sugar. Then, I checked the printed recipe and compared it to Ina's video. In her video, she says "2 cups of sugar" but the printed recipe says 2 1/2 cups of sugar. The correct amount should be 2 cups of sugar.<br />

<div>Excellent, moist cakes. When I've made this recipe, I absolutely line the pans with parchment. Once the cakes have cooled for about 10 minutes, take them out of the pans to insure they will come out, put them right back into the pan, poke the cakes evenly throughout with a fork, THEN spoon the lemon syrup over them! This allows the lemon syrup to really soak into the cake (rather than run off the sides) and REALLY creates a moist, lemony cake. We don't typically use the glaze because these cakes are pretty sweet without it. Also, we have made up several at a time and frozen some for later indulgence. So, anyone concerned about having too much cake, just make up both cakes, eat one now, freeze the second one for later--you won't be sorry!<br /></div>

Excellent recipe.  I used 2 9" cake pans and replaced some of the lemon juice with Limoncello and it was delicious. <br />

This recipe was a disaster!  The batter overflowed in the bread pans onto the bottom of my stove.  My oven now needs to be cleaned and my kitchen smells to high heaven!<div><br /></div><div>The cake sank when I removed it from the oven and when cooled and I took them out of the pan, they fell apart.  </div><div><br /></div><div>Ina's recipes are usually foolproof so I don't know what happened..........all that butter and lemon wasted!</div>

This cake was delicious...as a trifle!  I made the mistake of making the cake in a Bundt pan, but instead of removing it from the pan before I poured the syrup over the cake, I left it in the pan.  BIG mistake!  When the cake cooled, it was impossibly stuck.  I ended up pulling it out in pieces, and made it into a trifle with Lemon Curd instead.  But, that being said, the cake itself was absolutely delicious and moist.  I added about a cup of blueberries to the batter as well. Moral of the tale...remove the cake from the pan, THEN pour on the syrup!

Fantastic cake.  I've made it often and it is always a huge hit.  Served with blueberries is really nice.  I recently adapted it for an orange bread (swap lemon zest and juice for orange, add a bit of orange extract to the batter and a small bit of vanilla to the glaze).<div><br /></div><div>I'm not quite sure why it says "healthy" on the photo, though.  Delicious?  Yes!  Healthy?  No.</div>

Fantastic recipe. I decided to make this into a bundt cake, which worked perfectly when cooked for 32 miniutes. I used lemons from my tree in back. When lemons are that fresh and completely organic the zest is very wet, so it was a bit hard to get the zest. But it all worked out. I didn't have buttermilk, so I added a tablespoon lemon juice to a half cup milk and let sit. Then I added a quarter cup sour cream and used that mixture. The cake was light, delicious and with a perfect grain and texture. Served with mashed strawberry/sugar macerated and spooned on top and fresh whipped cream.

https://www.foodnetwork.com/videos/inas-lemon-cake-recipe-0169421

Ina's lemon cake is better the second day, so you can make it in advance.

Ina's Lemon Cake Recipe

Coconut Macaroons

coconut

condensed milk

egg whites,

Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Great recipe but found that they spread quite a bit more than expected. By accident I discovered that refrigerating the mix for 30 min then after scooping them onto the cookie sheet then putting them in the frig for another 30 min to 1 hr made them hold their shape much better

Runny results,,You proboably did the 1 3/4 cup coconut..14 ounces of shredded coconut is 5 1/2 cups of Product..Ina could have been more specific in measurements

I’m actually glad to see I’m not the only one who had a big old mess to deal with! Not only was this recipe super messy, but the flavor was just not what I was looking for. Sorry to say, but this recipe needs some sugar!! Due to the recipe simply not working and the flavor being bland, I have to give 1 star. 

I have a tray full of a very flat layer of brown blahs.  Epic fail. Epic epic fail.<div><br /></div>

The ingredients and timing (from this recipe) were right on track (for me). <div><br /></div><div>I also melted some dark chocolate in a pan and dipped the macaroon bottoms. Then drizzled chocolate on top as well. </div><div><br /></div><div>Everyone loved these. I will definitely be making them many more times. </div>

Very delicious!!!!! My family loved them....I dipped the bottom in melted dark chocolate.......mmmmmmmm

These could not be any easier to make and they are very a special cookie!  I prefer to make them very toasty brown on the outside, it tastes amazing. 

So I followed the recipe and measured out 14 Oz in a cup of coconut flakes. After putting them on the sheet, I noticed they looked really flat and runny. I then looked at another bag of flakes I had to see if they had a different recipe I could use. That's when I noticed that the bag was 14 Oz and that obviously the 14 Oz I measured were for liquid. Thought I would share my mistake so others do the same thing :)<div><br /></div><div>Tldr; don't measure out your coconut unless it's on a scale,.</div>

Best Macaroon I've ever made, they were absolute perfection.

My first ever Ina recipe fail. It didn't keep the form - it spread and flattened out. Taste is ok, so it won't go to waste, but I can't serve it to guests. I didnt believe the negative reviews as I've never had a poor Ina recipe before...

https://www.foodnetwork.com/videos/coconut-macaroons-0134197

Coconut macaroons are traditional Passover sweets as they contain no flour.

Mascarpone and Dark Chocolate Cream in White Chocolate Cups

white chocolate, chopped

bittersweet or semisweet chocolate, chopped

whipping cream

mascarpone cheese

orange peel

White chocolate curls,

Line 8 muffin cups with paper liners. Melt the white chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using a pastry brush, coat the chocolate evenly over the bottom and up the sides of the liners. Freeze until the chocolate is firm, about 30 minutes. Remelt the white chocolate in the bowl. Spoon 1 tablespoon into each cup and brush over the bottom and up the sides, forming a second coat. Freeze until completely set, about 1 hour.

Melt the bittersweet chocolate in top of a clean double boiler over simmering water, stirring until smooth. At this point, set aside to cool completely.

Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside.

Using an electric mixer, beat the mascarpone cheese, melted bittersweet chocolate, orange peel, and vanilla in a large bowl just until smooth and glossy, about 30 seconds (do not overmix). Fold the whipped cream into the chocolate mixture in 2 batches. Transfer the mousse to a pastry bag fitted with a star tip. Pipe the mousse into the white chocolate cups. Sprinkle the white chocolate curls over the mousse and serve immediately, or cover and refrigerate overnight, and then let stand at room temperature 1 hour before serving.

I am inexperienced making desserts and working with chocolate, so I had several failed attempts at this recipe before I could get it right. I wish the recipe was more detailed for people like me who haven't worked with chocolate before. I actually never got the white chocolate liquid enough to spread with the brush, but I was able to do it with a small spoon and it worked out. <div>The taste is delicious, and the presentation is stunning. It wasn't an easy recipe to make, but it was worth it and I'm sure it will be a lot easier to execute next time.</div>

These came out beautifully. When you unpeel the cupcake wrapper the white chocolate has perfect ridges. Just make sure and give a heavy first coat of white chocolate. I actually used an entire 11 oz. bag of Giradhelli white chocolate and then a few more chips from another bag. I also topped with white chocolate chips instead of white curls. I also added some leftover orange zest and candied mint (just mint sprayed with butter-flavored cooking spray and dipped in sugar) to the top of the mousse. The mousses looked like the could have come right from a professional pastry shop and they tasted that way, too. I upped the orange zest in the mousse to about a tablespoon. Definitely a keeper. 

After reading the other reviews, I had to try this recipe. I took them to our Thanksgiving get-together and I left with an empty platter.  They were a hit.  I used mini muffin cups, and after they were set, I removed the wrapper and turned them upside down on a plate and drizzled melted dark chocolate over the white chocolate cups and let that set up before filling the cups.  I think it made them look a little more special.

Making chocolate cups was very intimidating and I have hesitated for the longest time. I finally took my courage to make these. The white chocolate cups came out great. They looked very nice. I thought it had too much "cream" in this and not enough texture, so I added some cubed sponge cake pieces on the bottom, which was great. 

I made a double batch of these for a family gathering &amp; found them to be very labor intensive. I should have started with a single batch! The white chocolate was tough to work with on the second layer. I made some mini cupcake sizes for my grandchildren, who absolutely loved them, and would make them that size again. That's a perfect size for an amazing pop of flavor. They were a big hit with my family. They are delicious - but very rich.

With recipes like this, my co-workers fantasize about what I'm bringing to the next work potluck! This was amazing, everyone was surprised the white shell was edible. To those who had trouble with the white chocolate congealing and not melting smoothly, you may have melted it too quickly. I did for the first layer, accidently. So, I just used a butter knife and applied it like "spackle" to the cups. After that froze, the next batch of chocolate was better. I heated that on the double boiler SLOWLY, low-med heat. It ended up smooth and able to be applied with a pastry brush. Good luck and have fun wowing your family/guests!
P.S. I used regular cream cheese and it was delicious. I love mascarpone, but with the comments of the mousse being difficult I used cream cheese. I'm much more experienced with it.

I confess to cheating on this one.  I purchased the chocolate shells at a gourmet shop, which made this quite easy.  I think it was my fault (mascarpone maybe should be at room temperature??) but my filling's texture was not what it should have been.  The whipped cream did not fold in well at all, so the filling was not light and airy but dense.  With that said, the flavor was lovely.  My guests picked up on the orange zest and really like the taste.



LOVE LOVE LOVE THEM... The only problem is that I didnt make enough.

This recipe is so yummy! My mother-in-law is wanting these instead of a birthday cake.... This recipe might be a little timely but soo worth it.. I don't put any orange peel in mine though! So yummy!

https://www.foodnetwork.com/videos/cream-filled-chocolate-cups-0222684

Giada fills white chocolate cups with dark chocolate and mascarpone cream.

Cream-Filled Chocolate Cups

Rachael Ray's hot buttered rum from Food Network is a classic warm drink to serve at a holiday party.

Hot Buttered Rum

dark brown sugar

(1 stick) unsalted butter, room temperature

honey

nutmeg

cloves

spiced rum

water

cinnamon,

Food Network Rachael Ray Hot Buttered Rum

Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.

This is a delicious warm treat, especially at holiday time!  I added 1 t. Vanilla paste (Neilson Massey) which smoothed it out wonderfully. I plan to give the butter base as a gift in a cute jar, with a nice bottle of rum and some cinnamon sticks tied around the neck of the bottle.

Wow! This is great! I think the honey is what makes this. I will definitely do it again.

Really, really good. If your brown sugar is hard, no problem.  Just melt it all with the hot water and it works just fine.

Really good. I suggest adding 1 cup of rum.

So delicious, my sister in law made this at christmas ,it was a big hit.

I don't tolerate alcohol well so next time I'll use a bit less…but the flavor was really delicious! I have some leftover so tonight I'm going to try putting a small bit of cream in it and see how that tastes! Really great recipe!


Great recipe, but I used Meyer's rum instead. Perfect!

It was really good but a little sweet for my taste.  I wasn't able to have more than a half a mug (so it made 8 servings).  Next time I will try a little more rum and water for the same amount of sugar.  

https://www.foodnetwork.com/videos/sun-valley-hot-buttered-rum-0208134

Learn how to make the Duchin Lounge's famous Sun Valley Hot Buttered Rum.

Sun Valley Hot Buttered Rum

For a kid-friendly project, make this Gingerbread House recipe from Food Network, equipped with gumdrops, licorice, peppermint and, of course, Royal Icing.

Gingerbread House

(1 stick) butter,

molasses corn syrup

ginger

white chocolate

Gumdrops, licorice and peppermint,

(3-3/4 cups) powdered sugar, sifted if lumpy

almond extract, vanilla or lemon juice

FN_Beatrice Ojakangas Gingerbread House 4 Alt.tif

Gingerbread House: In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm. 

Cut out the following paper patterns for the gingerbread house template: Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway. 

Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place. 

Bake at 375 degrees F for about 15 minutes until dough feels firm. 

Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet. 

Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened. 

Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes). 

Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house. 

Continue decorating the house, gluing on gumdrops, licorice and peppermint, as desired.

Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.

This recipe doesn’t work- it’s too dry- try adding eggs, or extra molasses- even water.

I experimented with this recipe and the house pattern (templates) numerous times until I got them just right. I can now practically make the dough and cut out the pieces in my sleep. I gave the whole thing a 4-star rating however, because I found that the templates were too small to cut out a front door and windows. I would rather have actual openings rather than piped ones, as in the photograph. I also added a chimney, going up the back of the house. I simply enlarged the templates, using heavy construction paper. I also added a gingerbread base, using one entire dough recipe. This enabled me to add a frozen pond, a curved path to the front door, etc. etc. Several tips: Use a long, sharp knife, preferably with a curved blade, to cut out the pieces (both in dough form and baked form). Rock the knife to make your cuts. Do not drag the blade. That causes a jagged, crumbling edge. If you do have jagged edges, an emery board is your best friend. When cutting out a door or windows or trees or any decorative shapes, use cookie cutters and leave the shapes in the dough, as with the house pieces. When your cake comes out of the oven, plunge the cutters in again and your windows, etc. will come right out, leaving a very clean edge. I used a Silpat mat and placed it in a sheet pan. It worked just fine. Dry, crumbly dough may be from packing too much flour in your measuring cup. Don't scoop out the flour. Spoon in and level it off and you should have a nice, pliable dough.

I have been making Gingerbread houses for years.  I decided to try a new recipe.  This recipe is outstanding.  My new go to gingerbread recipe.  Everyone loved it and the smell is devine!  I don't understand why some day it was crumbly and not taste.  This recipe is perfect for gingerbread cookies and  if you make it about 2 minutes longer it makes a very sturdy house.   

This was my first gingerbread house. The gingerbread was very sturdy and tasty.  Not at all crumbly like I read in other reviews. It was difficult to get the shapes precisely the right size but I think with more practice, it will come together even better next time.  For a first attempt, I was pleased with the recipe and my ability to make a cute if not perfect house.  After reading the reviews on the royal icing, I looked up my own recipe and it was perfect.  Just 3 egg whites, 2c sifted powdered sugar and cream of tartar.  It has to be stiff enough to have immediate gluelike properties.  Add more powdered sugar until it is stiff enough.  Be patient and take your time with all steps.  Very true that you need to re-trim the shapes after baking while still hot, which is difficult.  Kids had loads of fun decorating it after mom did all the hard work :)

Too dry and took 3 hours to make and when I put <span>water in it, it did not fix the problem.</span><div>Tastes Ok</div>

Tastes good but if you follow the recipe the “dough” is unworkable and dry

I don't know, but I made it two times and it both cases the "dough" came out like sand. Added some fluid but still, no cohesive mixture that I would call a dough. Feels like something is missing from the equation. Going to another recipe (The Joy of Cooking book). 

Where is templates...I don’t see the patterns?

thanks needed it for a school project, I don't know if I'm lucky or not but I will tell you...we will be put into groups and make one during school

LOVE this recipe! My gingerbread house turned out better than I expected. Will definitely use this recipe again in the future!

Peanut Butter and Jelly Bars

(18 ounces) creamy peanut butter (recommended: Skippy)

raspberry jam or other jam

salted peanuts,

Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

Made these last night. OMG!!! These are so good!!!! Followed the recipe and came out perfect.

These are a hit! I was concerned about the reviews that said the bars turn out too dry and crumbly, so I decided to use half white sugar and half dark brown sugar.  I also made sure to cream my room temp butter and sugar together for the full two minutes like the recipe says, to properly aerate the butter. The finished bars had the perfect amount of moisture and held together nicely. I used seedless strawberry jam and omitted the nuts on top.  Totally addictive!

Was looking for a recipe to use a jar of almond butter that was expiring and thought I'd make this. WOW. Delicious in every way! I also put crushed cashews on top (had no peanuts either). Definitely will make many times more.

I have made these for years now for two of my grandchildren. They always come out perfectly and the kids love them. 

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