Sunshine Photograph

Sunshine Photograph

Sunshine Photograph

              Sunshine Photograph

Sunshine Photograph

Sunshine Photograph

Hey guys here are some pics i took today.  

Sunshine Photograph

               These are some  pics
that i took today in are pasture .

Texas Sheet Cake

      Texas Sheet Cake
             Cake:
4 Tablespoons cocoa powder                                    In a saucepan boil cocoa, butter, shortening and
1 stick butter                                                             water. Pour this mixture over flour and sugar in a
1/4 cup shortening                                                     large bowl.Mix well. Add buttermilk that has
1 cup water                                                             been  mixed with baking soda.mix well. add beaten
2 cups flour                                                               eggs and vanilla. pour into a greased and floured
2 cups sugar                                                              16X11 pan and bake for 20 minutes at 400 
1/2 cup buttermilk                                                      degrees.
1 teaspoon baking soda
2 eggs slightly beaten
1 teaspoon vanilla

            Frosting:
1 stick butter                                         Five minutes before cake is done, make frosting as follows
4 tablespoon cocoa powder                  mix and boil butter, cocoa,and milk. Add sugar, nuts and
6 tablespoon milk                                  vanilla to cocoa mixture and mix well. Pour over cake
1 box powder sugar                               while it is still hot.
1 cup pecans, chopped
1/2 teaspoon vanilla

Donuts

These chocolate frosted  donuts are baked, not fried - and are so simple to make! Cover them completely in sprinkles and you'll find yourself eating more than just one.

Ingredients:

donuts

1 cup  all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground nutmeg (gives them that "bakery donut" taste)

1 large egg

1/3 cup  packed light brown sugar

1/4 cup  milk

1/4 cup  Greek yogurt 

2 Tablespoons (30g) unsalted butter, melted

1 and 1/2 teaspoons vanilla extract

Chocolate Glaze

 

1/2 cup  semi-sweet chocolate chips

2 Tablespoons  unsalted butter

2 teaspoons light corn syrup

2 teaspoons water

rainbow sprinkles

Directions:

1. Preheat the oven to 350°F (177°C). Spray a donut pan with non-stick spray. Set aside.
2. Make the donuts: Whisk the flour, baking powder, baking soda, and nutmeg together in a medium bowl. Set aside.
3. Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over mix. The batter will be very thick.
4. Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease, as pictured and explained in detail above. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full.
5. Bake for 9–10 minutes or until the edges are lightly browned. Remove from the pan and bake the remaining donut batter. Allow the donuts to slightly cool before glazing.
6. Make the chocolate glaze: Place the chocolate chips, butter, corn syrup, and water in a medium bowl. Melt in 20 second increments in the microwave, stirring after each time, until completely melted and smooth. Dip the tops of the donuts into the chocolate glaze and then cover with sprinkles. I simply poured the sprinkles into a deep bowl and dipped the tops of the donuts into it. You'll likely have leftover ganache. It's great on ice cream!
7. Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.
8. Make ahead tip: You can freeze the unfrosted donuts for up to 2 months. Thaw overnight in the refrigerator, warm up to your liking in the microwave, and top with glaze.

Additional Notes

You can make this recipe into 8-10 muffins using a muffin pan. Bake at the same temperature for 18-20 minutes or until lightly browned.

love,
          Mia

No Bake Coconut Snowballs

No Bake Coconut Snowballs

Ingredients: 

• 1 3/4 cups unsweetened shredded coconut
• 3 tsp coconut oil
• 3 Tablespoon maple syrup
• 2 Tablespoon unsweetened coconut milk
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• organic dark chocolate

Directions:

1. Place 1 cup shredded coconut and 3 tsp coconut oil into the bowl of a food processor.  Process on high speed, scraping down the sides every once in a while, until it reaches a butter consistency.
2. Add the maple syrup, coconut milk, vanilla extract, and salt and process on high speed until all of the ingredients have combined.
3. Add 3/4 cup of additional shredded coconut and process on high speed until all of the ingredients have combined and formed a batter.
4. Shape the coconut mixture into 1” balls and coat with the additional shredded coconut. Refrigerate for at last an hour or up to a week.
5. Bring to room temperature before serving.

Chocolate Snowballs

1. If you’d like to make these extra special, omit the final coating of shredded coconut in step 4 above. Allow the the shaped coconut balls to firm up in the refrigerator, preferably overnight.
2. Once the coconut balls have firmed up, melt the dark chocolate in a small saucepan over medium heat. This should only take a minute or two.
3. Once the chocolate is melted, dip the coconut balls into the melted chocolate and sprinkle them with the shredded coconut. Allow the chocolate to harden by placing the coconut balls back into the refrigerator for 5-10 minutes.

Amazingly Easy (& Delicious) Banana Muffins

Amazingly Easy (& Delicious) Banana Muffins
Makes 12 muffins
bake 350

Ingredients
4 large, ripe bananas, mashed
1/2 cup white sugar
1 egg, beaten
1/3 cup melted butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour

Directions
Preheat oven to 350 degrees F.

Mix the mashed banana, sugar, egg and butter together in a small bowl. Set aside. In a separate bowl, whisk together the baking soda, baking powder, salt and flour. 

Add the dry ingredients to the wet ingredients and mix well.  Pour into greased muffin tins, and bake in preheated oven for approximately 20 minutes. 

Cook's Notes:
These are much more flavorful the next day, and they freeze very nicely too!
Possible additions:  walnuts, toasted pecans, or chocolate chips.