Favorite cookie/cake recipes?

My friend's birthday is coming up, so I want to make her something. I had a chocolate cake recipe picked out, but her boyfriend literally stole it from me and made it himself. Now I need something different. What are your favorite cookie or cake recipes? You can post your own recipes or links to recipes online. I already know of the popular recipe sites like allrecipes and bhg. Any help or other gift ideas would be appreciated. She likes cutesy things, so I was thinking of sewing her a stuffed animal.Favorite cookie/cake recipes?
Dont worry, make this simple cake and blow your friend outta the kitchen. This is a COKE CAKE , its, simple, its great and is better than any chocholate cake. You can tast the subtle hint of the cola in the cake and the fudge frosting. The marshmallows melt into the batter and YUM!Favorite cookie/cake recipes?
Great choice of recipes!





I think I will give it a try this weekend.





Doc Report Abuse

I have this great recipe!!!!!!!!!!!!! It's called hot chocolate cupcake.I will tell you the recipe , but that's all I can really do





what you need


.1 3/4 cups Betty Crocker supermoist devil's food cake mix(from 18-25-oz. box)


.1/4 cup water


. 3 tablespoons vegetable oil


. 1cup Betty crocker whipped vanilla frosting(12oz. container)


.1 egg


.1/2 cup fluff


.1/4 teaspoon unsweetened baking coco


.6 miniature pretzel twists,broken in half
I have a recipe for a chocolate pudding dessert that is easy to make and very delicious. there are four steps to making it.


1. 1 cup flour, 1 stick of butter[softened], 1/4 c. chopped pecans[optional].


mix together and pat in bottom of 13x9 pan. bake for 15 min. at 350 degrees. let cool.


2. 1 pkg.[8oz.] cream cheese [softened], 1 c. powdered sugar, 1 8oz. tub cool whip. blend together and spread over your crust. set into frig to cool.


3. beat together 2 small packages[3oz.] instant chocolate pudding and 3 cups cold milk. spread this over the cream cheese filling. let set for about 1/2 hour.


4. 1 tub[8oz.] cool whip, and 1/4 c. chopped pecans[optional].


spread cool whip over pudding, making little peaks, next sprinkle the pecans over.


Enjoy!!!
2 pounds fresh strawberries, washed, patted dry, hulled, and quartered


1/2 cup sugar


2 tablespoons water


1 teaspoon grated orange zest


Totally-from-Scratch Biscuits, recipe follows


1 1/2 cups Real Whipped Cream (you'll need to make 1 1/2 batches), recipe follows








Position rack in center of oven and preheat the oven to 475 degrees F.





Macerate the strawberries by combining the strawberries, 1/2 cup of the sugar, water, and orange zest in a large bowl. Stir well to combine.





Cover with plastic wrap and refrigerate until the strawberries have softened and given up their juices and mixture is chilled, about 1 hour.





While the strawberries are chilling, make the Totally-from-Scratch Biscuits.





When the biscuits are done, using oven mitts or pot holders, remove them from the oven and transfer to wire racks to cool. The shortcakes can be served warm or at room temperature.





To assemble the shortcakes: Using a knife or fork, split the biscuits in half horizontally and place the bottom halves on each of 8 plates.





Spoon 1/2 cup of the macerated strawberries on each bottom half. Top each serving with 3 tablespoons of Real Whipped Cream. Lean a biscuit top against each bottom and serve.








Totally From Scratch Biscuits:


1 1/4 cups self-rising flour


3/4 cup cake flour


1 tablespoon sugar


3/4 teaspoon baking powder


1/2 teaspoon salt


1/8 teaspoon baking soda


4 tablespoons (1/2 stick) cold unsalted butter, plus 2 tablespoons melted butter


1 1/4 cups heavy cream


1/4 cup all-purpose flour


1 tablespoon sugar








Position rack in center of oven and preheat the oven to 475 degrees F.





Sift the self-rising flour, cake flour, sugar, baking powder, salt, and baking soda into a medium mixing bowl.





Using your fingers or a pastry cutter, work the cold butter into the flour until there are no butter pieces larger than a pea.





Add the heavy cream to the flour mixture and, using your hands or a rubber spatula, stir just until the cream and flour come together to form a dough. Do not overmix!





Sprinkle some of the all-purpose flour on a flat surface and place the dough on top of the flour. Using your hands, press the dough into a 1/2-inch thick disk about 8 inches in diameter.





Using a 3-inch round cutter dipped in flour, cut the dough into circles. Be sure to press straight downward when cutting the dough 鈥?a twisting motion will prevent the dough from rising. You will need to re-form the scraps of dough in order to make 8 biscuits. Do this by gathering the scrap pieces together and pressing, re-form into a 1/2-inch thick disk, then cut as many additional biscuits as possible from the re-formed dough.





Place the biscuits on a small baking sheet and use a pastry brush to brush the tops with the melted butter. Sprinkle with the sugar.





Bake in the oven for 10 to 12 minutes, or until golden brown.





Using oven mitts or pot holders, remove the biscuits from the oven and allow to cool briefly and serve while still warm.








Real Whipped Cream:


1/2 cup heavy cream, well chilled


1 tablespoon confectioners' sugar


1/4 teaspoon vanilla extract








Place a mixing bowl and the beaters from your electric mixer in the freezer or refrigerator until well chilled, about 15 minutes.





Combine the heavy cream, confectioners' sugar, and vanilla extract in the mixing bowl.





With an electric mixer on low speed, begin beating the cream, gradually increasing the speed to high as cream thickens. (Do this slowly, or the cream will splatter all over!)





Beat until the cream forms soft peaks. Test to see if it is ready by turning off the mixer and lifting the beaters out of the cream 鈥?if the cream makes soft peaks that topple over slightly, then it's done. Be careful not to overwhip, or the cream will separate and begin to taste like butter.





Serve immediately or cover with plastic wrap and refrigerate for up to 2 hours.





Yield: about 1 cup











or





Filling:


2 cups dried figs, hard tips discarded


1 1/2 cups dried dates, pitted


1 cup raisins


3/4 cup whole almonds, toasted and coarsely chopped


3/4 cup whole walnuts, toasted and coarsely chopped


1/2 cup orange marmalade


1/2 cup honey


1/4 cup brandy


1 teaspoon finely grated fresh orange zest


1 teaspoon finely grated fresh lemon zest


1 teaspoon ground cinnamon


1/2 teaspoon freshly grated nutmeg


1/4 teaspoon ground cloves


For Dough:


4 cups all-purpose flour


3/4 cup sugar


1 tablespoon plus 1 teaspoon baking powder


1/2 teaspoon salt


2 sticks (1 cup) butter, cut into 1/2-inch cubes


1 large egg


1/2 cup milk


1 tablespoon vanilla


1 egg white beaten with 1 tablespoon water for egg wash


Colored sprinkles, for decorating








To make the filling, in a food processor, combine the figs, dates and raisins and process to finely chop. Place the mixture in a medium bowl, add remaining filling ingredients and stir to combine. Cover and refrigerate for at least 8 hours.


To make the dough, in a large bowl combine the flour, sugar, baking powder, and salt and whisk to combine. Add the butter and blend with your fingertips until most of mixture resembles coarse meal.





In a medium bowl, beat the egg, milk and vanilla together. Add to the dry mixture and stir to make a rough dough. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Cut the dough into 4 pieces, cover, and refrigerate for 45 minutes.





Preheat the oven to 375 degrees F. Lightly grease 2 large baking sheets.





On a lightly floured surface, one at a time, roll out each piece of dough into a 12-inch square. Cut the dough into 4 by 3-inch rectangles. Spoon 2 tablespoons of filling down the center of each rectangle. Fold the long sides of each rectangle inward to the center to enclose the filling; pinch the edges to seal. Turn the cookies seam-sides down and press gently to flatten the seams. With a floured knife, cut the logs crosswise into 1 1/2-inch-wide slices and arrange 1/2-inch apart on the prepared baking sheets. Brush with egg wash and decorate with colored sprinkles. Bake until golden brown, about 20 minutes.





Transfer to wire racks to cool. Serve warm or at room temperature.








Other Recipes from this Episode


Raspberry Lemon Thumbprint Cookies


Stained Glass Cookies


Gingered Pear Preserves








More Recipes Like This


Pecorino Romano with Apples and Fig Jam


Vanilla Ice Cream with Balsamic Fig Sauce


Charlie Trotters Whole Roasted Figs with Goats' Cheese Ice Cream, Spicy Fig Sauce and Oatmeal Tuiles


Citrus Vanilla Panna Cotta on Oat Granola Base with Dried Fruit and Apple Compote


Frozen Fruit and Yogurt Cups
Here is my favorite cookie recipe. My wife developed it when she was still in high school and shared the recipe with many people far and wide. Not many years after she graduated college, she was looking in a cook book and found HER recipe, attributed to another person. So try the cookies, and share the recipe, but please give my wife her due credit.





I will also include my favorite Red Velvet Cake Recipe, from Paula Deen.





Doc








Marcia鈥檚 Original Cowboy Cookies





2-cup flour


1-teaspoon soda


陆 teaspoon baking powder


陆 teaspoon salt


1 cup shortening


1-cup granulated sugar


1 cup packed brown sugar


2 eggs


2 cups oats


2 cups chocolate chips


1-teaspoon vanilla





Sift flour, soda, baking powder and salt. Cream shortening and sugars. Mix well. Add eggs. Beat till smooth. Mix in dry ingredients. Drop by teaspoon on greased cookie sheet. Bake 15 minutes at 350 degrees.











Marcia Ivey-Hudson





(Marcia developed this recipe while she was in high school. They are so tasty and so popular, lots of people asked for the recipe. In the last few years, this recipe has appeared in several widely distributed cookbooks, without being properly attributed. A plate full of these cookies and a big glass of ice-cold milk makes a great snack. Editor)











http://www.foodnetwork.com/food/recipes/鈥?/a>








Grandmother Paul's Red Velvet Cake


Recipe courtesy Paula Deen


Cake:


2 cups sugar


1/2 pound (2 sticks) butter, at room temperature


2 eggs


2 tablespoons cocoa powder


2 ounces red food coloring


2 1/2 cups cake flour


1 teaspoon salt


1 cup buttermilk


1 teaspoon vanilla extract


1/2 teaspoon baking soda


1 tablespoon vinegar





Icing:


1 (8-ounce) package cream cheese


1 stick butter, softened


1 cup melted marshmallows


1 (1-pound) box confectioners' sugar


1 cup shredded coconut


1 cup chopped pecans





Cake:


Preheat oven to 350 degrees F.





In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.





Icing:


Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.








Recipe Summary


Difficulty: Intermediate


Prep Time: 30 minutes


Inactive Prep Time: 2 hours


Cook Time: 25 minutes


Yield: 16 to 20 servings


User Rating: 4 Stars





Episode#: PA1D10


Copyright 漏 2006 Television Food Network, G.P., All Rights Reserved
buy Betty Crocket chocolate Moist cake mix and a can of cherry pie filling and mix it togather like a cake and bake it and you pick the icening. I think vanilla icining would be good.
4 ounces semisweet chocolate


1/2 stick butter


2 cups powdered sugar


4 eggs


1 tablespoon hazelnut extract


3/4 cup all-purpose flour


Nonstick spray


1 tablespoon hazelnut liqueur


Nutella


Vanilla ice cream


Chocolate shavings





Preheat oven to 400 degrees F.


Spray 8 small custard cups or souffle dishes with nonstick spray. Place on baking sheet.





Heat chocolate and butter in large glass bowl resting over a pan of boiling water until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs 1 at a time, so that the eggs do not cook. Stir in Hazelnut extract and flour.





Divide batter evenly among prepared and nonstick sprayed custard cups, about 2/3 to 3/4 of the way full.





Bake 12 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute.





Invert cakes onto dessert dishes and top with a little hazelnut liqueur and a spoonful of nutella on each lava cake.





Serve immediately, with a scoop of vanilla ice cream and chocolate shavings.
Yummy shortbread recipe





1/2 pound butter, softened


1/2 cup powdered sugar


2 cups flour


1/4 teaspoon salt


1 cup nuts (almond, pecans, or hazelnuts or whatever)





Preheat the oven to 350 degrees. Put the nuts on a cookie sheet. Toast them for 10 minutes. Let them cool. Them crush them into pieces.





Cream the butter and sugar in a standing mixer. Slowly add flour, then salt. Fold in nut pieces. Roll dough into ball shape, wrap in plastic, and refrigerate for 30 minutes.





On floured surface, roll dough out to 1/4-inch thickness. Cut into desired shapes (squares and triangles are my favorite, but a round cookie cutter can be used). Transfer cut out dough to ungreased cookie sheet. Prick with fork and chill again for 20 minutes.





Preheat oven to 350 degrees F.





Bake 20 minutes or until edges are lightly browned.
well my favorite cake is jello cake


i use one box of white cake mix


two boxes of jello,(whatever im in the mood for) strawberry, cherry, blueberry, lime, etc. I use only two


1 16 oz tub of cool whip.


i bake the cake in a 13 x 9 inch baking pan.according to the directions. after it is slightly cooled sometimes i turn it upside down on a cookie sheet. or sometimes i leave it right in the baking pan . after the cake is cool i put round holes in it using the end of a wooden or white plastic sppon all over the cake about an inch apart. I then make the jello. first one kind and pour it in the holes doing every other one then i make the other kind of jello and put it in the remaining holes. every other one. I top it with cool whip and sometimes i might put a few sprinkles on it to make it look pretty. then I set the cake in frig till its time to serve .. this is very good. everyone always ask me to make it when im invited to parties.
Chocolate Cheesecake


Ingredients:


路 CHOCOLATE CRUMB CRUST (recipe follows)


路 1/4 cup (1/2 stick) butter or margarine


路 1/2 cup HERSHEY'S Cocoa


路 3 packages (8 oz. each) cream cheese, softened


路 1 can (14 oz.) sweetened condensed milk (not evaporated milk)


路 4 eggs


路 1 tablespoon vanilla extract


Directions:


1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300掳F.





2. Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.





3. Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour batter into prepared pan.





4. Bake 1 hour and 5 minutes or until set. (Center will be soft.) Remove pan from oven to wire rack; loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired. Cover; refrigerate leftover cheesecake. Garnish as desired. 12 servings.





CHOCOLATE CRUMB CRUST: Place 6 tablespoons butter or margarine in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until melted. Stir in 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 6 tablespoons powdered sugar and 6 tablespoons HERSHEY'S Cocoa; blend well. Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan
This is a yummy, and easy cake!





1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare


1 (20-ounce) can crushed pineapple


1 1/3 cups sugar


1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare


1 1/2 cups heavy cream


1 cup flaked, sweetened toasted coconut





Preheat oven to 350 degrees F.


Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.





Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.





Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.