Wreath Cookies

Wreath Cookies

Wreath Cookies are a fun, festive idea for decorating sugar cookies! Buttery, vanilla cookies topped with creamy buttercream frosting and pretty sprinkles are an easy idea for Christmas Cookies!

Wreath Sugar Cookies Are An Easy Festive Christmas Cookie

We made it to the last day in my 12 Days of Christmas Cookies!! I will link all 11 previous recipes at the bottom of this post in case you missed one.

I wanted to end the series with a classic and these Wreath Cookies are about as classic as you can get!

Continue reading Wreath Cookies at Cookies and Cups.

Original source: https://cookiesandcups.com/wreath-cookies/

Beef and Broccoli Stir-fry

Beef Marinade
1 tablespoon minced fresh ginger
2 teaspoons soy sauce
2 teaspoons Shao Hsing rice wine
11 ∕2 teaspoons cornstarch
1∕2 teaspoon salt
1 teaspoon sesame oil
1 pound boneless steak, all fat removed and cut diagonally across the grain into thin slices

Stir-fry Sauce
1 tablespoon Shao Hsing rice wine
2 tablespoons oyster sauce
2 teaspoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon Sriracha (hot chili sauce)
2 teaspoons honey
1 tablespoon minced garlic
1 teaspoon sesame oil
1/2 cup lower-sodium beef broth
1 tablespoon cornstarch

8 dried Shiitake Mushrooms
4 cups chopped broccoli florets (3 stalks)
3 sliced green onions
1/2 cup walnut pieces, toasted and coarsely chopped
2 tablespoons peanut oil


In a medium bowl combine the beef, ginger, 2 teaspoons soy sauce, 2 teaspoons rice wine, cornstarch, salt, and sesame oil. Refrigerate for 2-3 hours.
Pour boiling water to cover over the shiitake mushrooms and let them sit for 30 minutes. Drain and slice into thin strips. Set aside.
Bring a pot of water to a boil and add the broccoli. Blanch for 2 minutes. Drain and set aside.

In a small bowl combine the stir-fry sauce ingredients.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat. Swirl in 1 tablespoon of the peanut oil and carefully add the beef, and spread it evenly in one layer in the pan. Cook undisturbed 1 minute, letting the beef begin to sear. Then stir-fry 1 minute, or until the beef is lightly browned but not cooked through. Transfer the beef to a plate.


Swirl the remaining 1 tablespoon peanut oil into the wok, add the green onions and broccoli and stir-fry 15 seconds or until just combined.

Return the beef with any juices that have accumulated to the pan. Add the mushrooms and swirl in the stir-fry sauce mixture into the pan. Cook until the beef is just cooked through and the sauce has thickened. Stir in walnuts.

Transfer to a serving bowl. Serve with rice or cauliflower rice, if desired.

Original source: https://jovinacooksitalian.com/2019/12/13/beef-and-broccoli-stir-fry/

Perigeaux Sauce Recipe

How to Make Périgueux Sauce at Home If you take Madeira sauce and add truffles, you have Périgueux sauce. This sauce gets its name from a city in southwest France in the region of Périgord called Périgueux. Périgueux is know for its truffles, a key ingredient to this sauce. Madeira Madeira is a fortified wine. […]

The post Perigeaux Sauce Recipe appeared first on The Reluctant Gourmet.

Original source: https://www.reluctantgourmet.com/perigeaux-sauce-recipe/

Simply Recipes 2019 Gift Guide: Top Picks Under $30

Looking for stocking stuffers or gifts under $30? Let the Simply Team help! With ten standout gifts that won’t break the bank, crossing people off your list has never been easier.

Continue reading “Simply Recipes 2019 Gift Guide: Top Picks Under $30” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/8xwV-M_-yM8/

Boozy Chai-Spiced Apple Cider Punch

This Chai-Spiced Apple Cider Holiday Punch – made with apple cider, brandy, vanilla, and chai tea – is sugar, spice, and everything nice! Easy to scale up or down, it’s ready for your next holiday party.

Continue reading “Boozy Chai-Spiced Apple Cider Punch” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/Imes9bqKBh4/

The Friday Buzz: The Simply Team Gift Edition

Here’s our roundup of all good things, good advice, good feelings. It’s the happy hour of blog posts! Up this week… Our team’s favorite gift picks!

Continue reading “The Friday Buzz: The Simply Team Gift Edition” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/f7waAj0914Y/

Gingerbread: A Christmas Classic

Bake up a pan of Homemade Gingerbread for the warm and tingly taste of the winter holiday season. This simple recipe produces moist and tender cake flavored with the pleasant bite of ginger spice. Molasses provides depth of flavor and body.

Serve warm with dollops of whipped cream or a scoop of vanilla ice cream, and a cup of homemade eggnog on the side for a luscious Christmas treat.

A slice of gingerbread of a plate topped with powdered sugar, whipped cream, and cinnamon.

Why Is It Called Gingerbread?

As you no doubt know, gingerbread is really cake and not bread. According to Wikipedia, in past centuries ginger was preserved in honey. This candied confection was referred to as gingerbread.  Nowadays, of course, we buy dried, powdered ginger for use in all sorts of sweet and savory recipes.

Throughout the Middle Ages in Europe, gingerbread was baked into cakes, cookies, and gingerbread men which are still popular around the holidays. The candy studded gingerbread house that has become a tradition wherever Christmas is celebrated has its origins in Germany.

Left image - prepared gingerbread batter. Right image - batter being poured into the baking tray.

How to Make Gingerbread

Mixing gingerbread is just like preparing a cake batter.

  1. Combine dry ingredients in one bowl and wet ingredients in another (per recipe below).
  2. Make a well in the center of the dry ingredients and pour in wet ingredients.
  3. Stir from the center out to combine, slowly incorporating the flour mixture and minimizing lumps.
  4. Pour batter into a pan and bake.

I use buttermilk in my recipe for the lift and softness produced by the acids reacting with the baking soda.  If you don’t have any buttermilk on hand, it’s easy to make a substitute version:

  • Stir 1 tablespoon of white vinegar into 1 cup of whole milk.
  • Allow it to sit for five minutes to thicken.

You can alter the spice according to your preference. Cinnamon, cloves or other warming spices work well and will give this easy dessert more of a spice cake character.

How to Store It

Wrap leftovers tightly in plastic wrap and place in zippered bags. Gingerbread will keep 4 days at room temperature, or up to a week in the fridge.

  • Freezing is also an option for up to six months in freezer bags. Be sure gingerbread is completely cool before freezing to prevent the top from becoming gooey when thawed.
  • Thaw in the refrigerator or at room temperature, or in your microwave at a low setting.

Holiday Treats and Cookies

  • Eggnog Cookies – fav holiday drink in a cookie!
  • Peppermint Brownies – perfect to indulge in
  • Easy Gingerbread Fudge – ready in 20 mins!
  • Homemade Peppermint Bark – no baking required!
  • Gingerbread Muffins – with spiced crumble topping


This recipe produces a moist and tender cake flavored with the pleasant bite of ginger spice.

  • 2 1/2 cups flour (sifted (measure before sifting))
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 tablespoon ginger
  • 1 egg
  • 1 cup molasses
  • 1/4 cup sugar
  • 1 cup buttermilk
  • 3 tablespoons melted butter
  1. Preheat oven to 350°F. Grease a 9×9 cake pan.
  2. Whisk flour, baking soda, salt and ginger in a small bowl.
  3. Combine egg, molases, sugar, buttermilk, and melted butter in a separate bowl.

  4. Using a hand mixer, mix wet and dry ingredients just until smooth. Pour into prepared pan and bake 45 min or until a toothpick comes out clean.

When measuring flour for this recipe, measure first then sift your flour.

Gingerbread lightly dusted with powdered sugar.
Gingerbread lightly dusted with powdered sugar.
Top photo - Gingerbread lightly dusted with powdered sugar. Bottom photo - A slice of gingerbread on a plate topped with powdered sugar.

Original source: https://www.spendwithpennies.com/gingerbread/

Coconut Shrimp – Oven baked, not fried!

Crispy coconut shrimp is a favorite appetizer or snack with a hint of sweetness, lots of texture and tropical flavors. In this recipe, jumbo shrimp are dipped in a light batter and dredged in a coconut coating and baked to a toasty golden brown.

In the summer we make a lot of grilled shrimp, but this baked coconut shrimp is great for cool days and parties!

A plate full of coconut shrimp with dip in the middle.

How to Make Coconut Shrimp

If you’ve only ever seen coconut shrimp deep fried, then you’re in for a pleasant surprise. I cut down the oil and mess by oven baking.  Panko bread crumbs and seasonings are combined with coconut for a crunchy kick.

  1. Coat: Dredge the shrimp in flour and egg, and roll in coconut and panko crumbs.
  2. Bake: Bake until golden brown.
  3. Serve: Serve with your favorite sauce/dip.

Left image shows raw shrimp being dipped into cornstarch mixture. Right image shows battered shrimp lined on a baking sheet.

To Prepare Shrimp

Frozen peeled shrimp (that has been defrosted) works well in this recipe.  You can butterfly your shrimp before coating to increase the surface area.

If your shrimp has not been peeled, remove the shell and devein, leaving the tail on.

An optional step to prevent curling while cooking is to skewer each shrimp lengthwise with a small skewer. Be sure to remove before serving!

How to Make Coconut Shrimp Sauce

Lots of yummy sauces will enhance baked shrimp. Look for ones that have some sweetness and heat, like a sweet chili dip that is sensational. Here’s how to make it:

  • Mix orange marmalade or apricot jam in a sauce pan with hot sauce and mustard.
  • Heat until melted and warmed through.

While still hot, serve with warm shrimp!

Overhead photo of baked Coconut Shrimp on a baking sheet.

What to Serve With It

Coconut shrimp are usually considered an appetizer, but nobody would complain if you present them as an entrée.

Serve them with basmati rice sprinkled with lime juice and cilantro, a heap of mango salsa or a fruit salad made with mangoes and pineapple.

How to Store It

Leftover shrimp can be stored in the refrigerator for up to four days. Make sure to store them in an airtight container or zippered bag.

Freezing is also an option. They will keep for up to two months. To reheat, just pop in the toaste oven at 350°F for 5 – 10 minutes. Float a piece of foil on top to prevent the coconut from burning, and serve warm.

More Delicious Shrimp Dishes

  • Shrimp and Grits – classic Southern dish
  • Lemon Pepper Shrimp – ready in under 10 mins!
  • Bang Bang Shrimp – crowd pleaser
  • Easy Shrimp Dip – make ahead
  • Shrimp Tacos – perfect last minute dish!
  • Garlic Shrimp Pasta – light yet hearty meal

Baked Coconut Shrimp

These Coconut Shrimp are battered and coated in coconut, then oven-baked until golden brown!

  • 1 lb large shrimp (peeled & deveined)
  • 2 eggs (beaten)
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup sweetened flaked coconut
  • 1 cup panko bread crumbs
  • cooking spray
  1. Preheat oven to 425°F.

  2. Combine cornstarch, salt, and cayenne pepper in a small bowl. Place beaten egg in a separate bowl.

  3. Place coconut in a food processor and pulse to create a finer texture. Mix with bread crumbs.
  4. Dredge shrimp in cornstarch mixture, dip in egg and dip into coconut mixture pressing to adhere. Spray with cooking spray.
  5. Place shrimp on a parchment lined pan and bake 8 minutes. Flip shrimp and bake an additional 5-10 minutes or until cooked through. Broil 1 minute if desired.

  6. Serve warm with sweet chili dip below.

Melt 1/2 cup apricot jam (or orange marmalade) in a small pan. Whisk in 2 teaspoons dijon and 1 teaspoon sambal oelek or sriracha.

Adapted from Allrecipes.

Coconut Shrimp being dipped into sauce.
Left photo - Coconut Shrimp surrounding a small bowl of sauce. Top right - raw shrimp as it is being prepared. Bottom right - Coconut breaded shrimp on a baking pan ready to be baked.
Top photo - Coconut shrimp surrounding a small bowl of sauce. Bottom photo - coconut breaded shrimp prior to baking.

Original source: https://www.spendwithpennies.com/coconut-shrimp/



Gingerdoodles are the perfect cross between a Snickerdoodle and a soft Gingerbread cookie! The most ultimate Christmas Cookie recipe ever!

AND make sure to check out my Snickerdoodle recipe and my Soft Gingerbread Cookies too!

Gingerdoodles Are The Ultimate Christmas Cookie!

Warm, buttery, a little spiced, perfect with a glass of Wassell or Mulled Wine, Gingerdoodles are the perfect holiday cookie recipe. The idea of curling up on the sofa with a cup of tea and one of these cookies makes my heart feel ALL the Christmas vibes!

Continue reading Gingerdoodles at Cookies and Cups.

Original source: https://cookiesandcups.com/gingerdoodles/

Breakfast Sandwich Recipe

This simple and delicious Breakfast Sandwich recipe will be sure to please, with its flavorful mix of fried eggs, smoked turkey, and pepper jack cheese. And if you love breakfast, you’ll definitely want to try these other morning meal options: Bacon and Hash Brown Quiche and Blueberry Breakfast Crepe Recipe. What you need to make…

Read On →

The post Breakfast Sandwich Recipe appeared first on Simply Home Cooked.

Original source: https://simplyhomecooked.com/breakfast-sandwich/

Babish Palestinian Chicken

I don’t watch a ton of Youtube cooking shows. I have my favorites, but it’s just not something I have the time to do during the day. That said, I do love a few Youtubers and somewhere in the top three of that list is Andrew Rea who makes the amazing Youtube Channel Binging with […]

The post Babish Palestinian Chicken appeared first on Macheesmo.

Original source: https://www.macheesmo.com/babish-palestinian-chicken/

Gingerbread Cookies That Actually Taste Good

Gingerbread Cookies are typically nobody’s favorite Christmas cookie. Candy Cane Cookies, yes! Sugar Cookies, give me more! Gingerdoodles, absolutely! But plain gingerbread cookies? Hard pass.

When I set out to test this recipe at the beginning of December, it was my goal to create a lightly spicy and buttery gingerbread cookie that wasn’t too bitter, wasn’t too sweet and was soft all the way through because as you know I hate crunchy cookies. Well, this is exactly the kind of cookie I created and I’m thrilled to be sharing it with you today.

Gingerbread Cookies

Gingerbread Cookie Ingredients

A lot of typical cookie ingredients are on this list with the addition of molasses and lots of spices included.

  • Butter– keeps cookies soft!
  • Brown Sugar-an extra level of that sweet molasses flavor!
  • Egg– acts as a binder
  • Unsulfured Molasses– what makes these cookies brown
  • Vanilla– for a hint of that sweet flavor
  • All-Purpose Flour– use unbleached all-purpose if you can find it!
  • Baking Soda– our leavening agent
  • Salt– bring out the sweet flavor with a little hint of salt
  • Ground Ginger– it’s called GINGERbread for a reason 😉
  • Cinnamon– a lovely, warm spice.
  • Cloves– one of my favorite spices, when used in moderation.
  • Nutmeg-also a warm spice

What’s the difference between sulfured and unsulfured molasses?

Sulfured molasses is made from immature green sugarcane that is treated with sulfur fumes during the sugar extracting process. Unsulfured molasses is made from the pure, unsulfured juice of sun-ripened sugarcane.

Gingerbread Cookie dough

How to make Gingerbread Cookies

I use a typical creaming method for these little babies.

  1. Cream the butter and brown sugar together until well mixed.
  2. Stir in the egg, vanilla and molasses. Might look a little funky at first but keep stirring! And don’t forget to scrape the sides of the bowl.
  3. Incorporate all the dry ingredients in until *just* combined. Again, don’t forget to scrape the sides and the bottom of the bowl.
  4. Chill dough for about 2 hours.
  5. Roll dough out to be 1/3 of an inch thick and use cookie cutters to get the desired shapes you’d like.
  6. Bake for 7-8 minutes at 350 degrees F.
  7. Decorate how you like!

It’s a little time consuming for sure, but man oh man do they end up being super tasty!

Do I really have to refrigerate the cookie dough?

Usually for any kind of cut-out cookie, if you want them to retain their shape, chilling time is definitely recommended.

If you are in a rush or just impatient (that’s me!) there is a way to do this! After your gingerbread dough is made, immediately roll it out. It will be soft, but as long as you’re careful, it should be fine. Cut out your shapes, place them on their baking sheets and freeze for 3-4 minutes. After that, transfer to the hot oven and bake.

The fast freeze helps the cookies retain their sharper edges instead of getting a rounder, puffier looking cookie.

Gingerbread Men Cookies

How thick should I roll out the Gingerbread Cookies?

I suggest rolling your cookie dough out to be about 1/3 inch thick. I find this is a happy medium between cookies that are too thin that will crisp (and burn) easily and cookies that are so thick that they won’t bake entirely.

How to I ensure my cookies stay soft?

Well, I added extra butter and brown sugar to the dough to help with softness, but it really comes down to the baking process. I bake my cookies for about 8 minutes until the cookies look slightly puffed but are not yet crunchy. Then once they have cooled completely, store them in an airtight plastic container or ziploc bag with a plain piece of bread. That should keep them soft until you’re ready to eat or decorate.

What if I want crunchy Gingerbread cookies?

Easy fix! Just bake them an extra 2-3 minutes longer! The longer you bake them, the crunchier they get. But be careful: too much time in the oven results in dark, bitter tasting cookies.

Gingerbread Cookie Recipe

Can I use this recipe to make a homemade gingerbread house?

Absolutely! You’ll just have to bake the pieces until crispy to ensure your house is sturdy. Once it’s built, you don’t want it crumbling, so be sure to bake those pieces well.

What can I use to decorate my cookies?

The classic gingerbread cookie icing is royal icing. It hardens quickly and is simple to make. It’s sweet but not very flavorful. For a more delicious option, try plain buttercream. Also, you can use gel food coloring and disposable icing bags to really get those creative juices flowing. Regardless of how they look, just know they will taste delicious!

Like this recipe? Try these other Christmas Cookies:

  • Perfect Shortbread
  • Peanut Butter Blossoms
  • June’s Shortbread (jam filled shortbread logs)
  • Chocolate Fudge Cake Mix Cookies
  • Hazelnut Wreath Cookies

Gingerbread Cookies

A lightly spicy and buttery Gingerbread Cookie that isn't too bitter, isn't too sweet and is soft all the way through. Perfection.

  • 1 cup butter (softened)
  • 3/4 cup brown sugar (packed)
  • 2 teaspoon vanilla
  • 1 large egg
  • 1/4 cup unsulfured molasses
  • 3 cups plus 2 tablespoons all purpose flour
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  1. In the bowl of a stand mixer, cream butter and sugar together. Stir in egg, vanilla and molasses. Scrape the sides and mix again until mixture is uniform.

  2. In a separate bowl, whisk remaining dry ingredients together. Slowly incorporate to the butter sugar mixture and stir on low until just combined. Scrape the sides, especially the bottom of the bowl and mix again to ensure an even dough.

  3. Form dough into large disc, wrap in plastic wrap and refrigerate 2 hours to overnight.

  4. Preheat oven to 350 degrees. Roll chilled dough out onto floured board to be 1/3rd of an inch thick. Cut different shapes using cookie cutters and place onto parchment paper lined baking sheets.

  5. Bake 7-8 minutes or until lightly puffed without the edges getting dark. Cool 3 minutes on baking sheet before transferring to cooling rack.

  6. Decorate with royal icing or anything else you desire. Store in air tight containers for up to four days.

The post Gingerbread Cookies That Actually Taste Good appeared first on Lauren's Latest.

Original source: https://laurenslatest.com/gingerbread-cookies/

Please Fry Your Béchamel

The classic mother sauce gets the croquette treatment.

The post Please Fry Your Béchamel appeared first on TASTE.

Original source: https://www.tastecooking.com/please-fry-bechamel/

France Has a Canapé Secret

A frozen food store with more than 900 locations is changing the way the French soiree.

The post France Has a Canapé Secret appeared first on TASTE.

Original source: https://www.tastecooking.com/france-canape-secret/

Big Ideas in Small Bites

How tiny toasts and cucumber cups took over cocktail parties.

The post Big Ideas in Small Bites appeared first on TASTE.

Original source: https://www.tastecooking.com/the-history-of-the-canape/

Bread, Butter, Boquerones!

The case for topping your toast with ‘nduja and anchovies.

The post Bread, Butter, Boquerones! appeared first on TASTE.

Original source: https://www.tastecooking.com/bread-butter-boquerones/

Dare to Gougère

Pipe your puffs with chicken liver mousse and baba ganoush.

The post Dare to Gougère appeared first on TASTE.

Original source: https://www.tastecooking.com/dare-to-gougere/

Easy Ways to Beautifully Package Your Edible Gifts

Giving food gifts this holiday season? Make them extra special with pretty packaging! From containers to liners and labels, here’s what you need to know to create beautifully packaged edible gifts for your friends and family.

Continue reading “Easy Ways to Beautifully Package Your Edible Gifts” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/xJzgDM-AFzI/

Homemade German Chocolate Cake

german chocolate cake with slice

This German Chocolate Cake is made with a rich, moist chocolate cake, chocolate ganache drizzle, and coconut pecan frosting. It’s a showstopper that the chocolate fanatics will love!

I’ve always loved chocolate and coconut, from coconut macaroons, chocolate macaroons to these chocolate fudge ripple coconut bars, but German Chocolate Cake is one of my favorite ways to get my fix!

german chocolate cake whole

What is German Chocolate Cake

German chocolate cake is made up of three different components (but sometimes only the first two are used): chocolate cake, coconut pecan frosting, and a simple chocolate ganache!

Interestingly enough, German Chocolate Cake was actually developed by an American named Samuel German and has nothing to do with Germany. He created the type of “German” chocolate in a traditional German Chocolate Cake  recipe.

This chocolate cake recipe is originally from Hershey’s, and it’s one of my favorites! It’s rich and chocolatey and moist without being overly sweet, and it’s the perfect complement to the sweet coconut pecan icing.

How to Make German Chocolate Cake

This homemade chocolate cake comes together in three steps!

  1. Cake: Start by baking the chocolate cake layers (per recipe below).
  2. Frosting: Prepare the cooked coconut pecan frosting, the trademark of the German Chocolate Cake!
  3. Ganache: Some people use chocolate frosting in addition to the coconut pecan frosting, but I prefer dark chocolate ganache as it adds a little more chocolate flavor without making the cake overwhelmingly sweet. It’s super easy too. Follow the recipe below to make it with 2 simple ingredients and no mixer.

This from scratch recipe makes three 8″ round cake layers, for a tall and impressive cake. However, you can easily bake this cake in a 9×13″ pan and spread the frosting over the top in a single layer. A 9×13″ cake is great for potlucks and parties!

German chocolate cake with slice

What is the Difference Between German Chocolate Cake and Chocolate Cake?

There is really only one difference between the two: chocolate! German chocolate is typically a bit sweeter than normal chocolate.

Because they are nearly the same, most recipes these days are made with whatever type of chocolate you have on hand.

How to Store It

For best storage of this German Chocolate Cake, put it in an airtight container or zippered bag. Whether popping it in the fridge or freezer, it will stay nice and fresh!

  • Fridge: It can be stored in the refrigerator for 4-5 days.
  • Freezer: It can be stored in the freezer for up to 3 months. I prefer to slice it and freeze the slices in a large airtight container, that way I can pull out a slice or two when the cravings hit!

slice of german chocolate cake

Delicious Cakes and Desserts

  • Pineapple Coconut Cake – a tropical flavor combination!
  • Lemon Blueberry Cake – sweet and refreshing dessert!
  • Hummingbird Cake – perfectly moist and loaded with flavor!
  • Yellow Cake – a classic that never disappoints!
  • Funfetti Cake – perfect for birthdays!

German Chocolate Cake

This German Chocolate Cake is made with a rich, moist chocolate cake, chocolate ganache drizzle, and coconut pecan frosting.


  • 2 cups granulated sugar
  • 1/2 cup canola oil
  • 1 cup milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 3/4 cup all purpose flour (fluffed and leveled)
  • 3/4 cup cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup hot coffee or water


  • 1 cup cream or evaporated milk
  • 1 cup granulated sugar
  • 3 egg yolks
  • 1/2 cup unsalted butter
  • 1 1/2 cups sweetened, shredded coconut
  • 1 cup finely chopped pecans
  • 1 teaspoon vanilla extract


  • 100 grams dark chocolate ((about 3/4 cup chopped))
  • 1/4 cup heavy cream


  1. Grease and flour three 8" round cake pans, tapping firmly to remove any excess flour once coated. Turn the oven to 350 degrees F.

  2. In a large bowl, whisk together sugar, and oil until combined.

  3. Add milk, eggs, and vanilla and whisk until smooth.

  4. Add flour, cocoa powder, baking soda, salt, and baking powder and whisk until combined.

  5. Slowly stir in hot coffee until batter is smooth.

  6. Divide evenly between prepared pans and bake for 20-22 minutes, until a toothpick in the center comes out dry or with moist crumbs. Set aside to cool completely.


  1. In a medium saucepan, whisk together cream, sugar, and egg yolks.

  2. Add butter, and cook over medium heat, whisking often, until thickened, about 5-10 minutes.

  3. Remove from heat and stir in coconut, pecans, and vanilla.

  4. Let cool completely to room temperature (to a spreadable consistency) before frosting cooled cakes. If you need to cool quickly, pour into a clean bowl and place in the refrigerator for 20-30 minutes, stirring often.

Ganache & Assembly

  1. In a small pot, melt chocolate and cream together over low heat, stirring often. Set aside to cool slightly.

  2. Place one cake layer on a serving plate. Top with 1/3 of the coconut pecan frosting.

  3. Repeat with remaining two layers, spreading chocolate ganache on the top cake layer and letting set completely before topping with remaining frosting (optional: you can reverse the order, and spread remaining frosting on top cake layer, then spread and drip the ganache on top). Let chocolate cool completely before slicing.

Cake recipe adapted from Hershey’s

German chocolate cake with a slice being removed.
A slice of German Chocolate Cake served on a white plate.
Top photo - An entire German Chocolate Cake. Bottom photo - a slice of german chocolate cake on a white plate.

Original source: https://www.spendwithpennies.com/german-chocolate-cake/

Linzer Cookies

Linzer Cookies

This is the absolute BEST Linzer Cookies recipe ever! These gorgeous and easy cookies are buttery, flaky shortbread filled with sweet jam and dusted with powdered sugar. A Christmas Cookie Classic!

Linzer Cookies Are A Classic Christmas Cookie Recipe!

I love a classic cookie. I mean they’re classics for a reason, right? And I’ve really been trying to perfect the classics for you because there’s nothing more rewarding int he kitchen than really knowing how to nail a classic recipe…don’t you think?

Continue reading Linzer Cookies at Cookies and Cups.

Original source: https://cookiesandcups.com/linzer-cookies/