Read Online Kate Gosselin's Love Is in the Mix by Kate Gosselin - Free Book Online Page B
Authors: Kate Gosselin
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into about 6 (32-ounce) containers and freeze.
Gosselin Family Traditional Birthday Cake
MAKES 1 CAKE, ABOUT 16 SLICES
T his is our standard birthday and holiday cake. It is beyond delicious, worth the fuss, and oh so chocolatey! Depending upon the occasion, I use a different candy to decorate it. I have used M&Ms, gummy bears, dinosaurs, flowers, sprinkles, or jelly beans. Anything colorful looks festive, and you can’t go wrong with a candy and chocolate combination! Our family cake never loses its magic. Everyone looks forward to blowing out their candles and digging in, making sure that each has a piece or two of candy on their slice—a very important detail!
For the cake:
2 cups sugar
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup canola oil
2 teaspoons vanilla extract
½ cup boiling water
½ cup HOT decaf coffee
For the frosting:
¾ cup butter, room temperature
½ cup peanut butter
1½ teaspoons vanilla extract
1½ cups cocoa powder
5 cups confectioners’ sugar
⅔ cup milk
Gummy candy or M&Ms, to decorate
For the cake:
Preheat the oven to 350 degrees F.
Mix the sugar, flour, cocoa, baking powder, baking soda, and salt together in the bowl of a standing mixer. Add the eggs, milk, oil, and vanilla and mix well.
Turn the mixer off, and then add the boiling water and hot coffee and mix on the lowest setting. Mix well and pour immediately into two round 8-inch cake pans that have been sprayed with nonstick spray or greased and dusted with flour.
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
For the frosting:
Cream the butter and peanut butter together in the bowl of a standing mixer. Whip until the mixture is light and fluffy.
Add the vanilla and continue mixing. Slowly add the cocoa powder and confectioners’ sugar, and then add the milk, a tablespoon or two at a time, until all of the ingredients have been added. Whip on high for 2 to 3 minutes.
Allow the cake to cool. Place one layer of the cake on a plate and frost the top with a thick even layer of frosting. Place the other layer carefully on top and evenly frost the top and the sides of both layers.
Decorate with gummy candy or M&Ms.
G Kids Gr8 D8 Oatmeal Cookies
MAKES 36 COOKIES
M y kids and I developed this new favorite recipe together one afternoon while baking hundreds of cookies and other baked goods to package and freeze for their lunch boxes. I try to change it up so that they look forward to the dessert in their lunches—nothing says love more than a fresh-baked goodie in the middle of a long school day. It’s my way of giving them a long-distance hug! These cookies make my kids feel that warmth, and they especially love this kind because we first created and baked them together.
For cookies:
¾ cup brown sugar
¾ cup white sugar
1 cup butter, softened
2 eggs
3 teaspoons vanilla
2 tablespoons milk
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2¼ cups uncooked quick oats
1½ cups chopped dates
For cookie coating:
½ to ¾ cup cinnamon
½ to ¾ cup sugar
Preheat the oven to 350 degrees F.
In a large bowl, mix the sugars, butter, eggs, vanilla, and milk together.
In a medium bowl, mix the flour, baking soda, baking powder, and salt together.
Combine the dry ingredients with the wet ingredients using a hand mixer. Add the oats and dates to the mixture, stirring by hand.
Combine the cinnamon and sugar in a small bowl. Form the dough into walnut-sized balls and roll in the cinnamon and sugar mixture to coat.
Place on a greased cookie sheet and bake for approximately 10 to 11 minutes. Allow the cookies to cool on a cookie sheet for 2 minutes before removing.
Grandma’s No-Bake Chocolate Cookies
MAKES 4 DOZEN
T his is one cookie recipe that is easy for even young kids to help make. I mix up the ingredients and then transfer
Gosselin Family Traditional Birthday Cake
MAKES 1 CAKE, ABOUT 16 SLICES
T his is our standard birthday and holiday cake. It is beyond delicious, worth the fuss, and oh so chocolatey! Depending upon the occasion, I use a different candy to decorate it. I have used M&Ms, gummy bears, dinosaurs, flowers, sprinkles, or jelly beans. Anything colorful looks festive, and you can’t go wrong with a candy and chocolate combination! Our family cake never loses its magic. Everyone looks forward to blowing out their candles and digging in, making sure that each has a piece or two of candy on their slice—a very important detail!
For the cake:
2 cups sugar
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup canola oil
2 teaspoons vanilla extract
½ cup boiling water
½ cup HOT decaf coffee
For the frosting:
¾ cup butter, room temperature
½ cup peanut butter
1½ teaspoons vanilla extract
1½ cups cocoa powder
5 cups confectioners’ sugar
⅔ cup milk
Gummy candy or M&Ms, to decorate
For the cake:
Preheat the oven to 350 degrees F.
Mix the sugar, flour, cocoa, baking powder, baking soda, and salt together in the bowl of a standing mixer. Add the eggs, milk, oil, and vanilla and mix well.
Turn the mixer off, and then add the boiling water and hot coffee and mix on the lowest setting. Mix well and pour immediately into two round 8-inch cake pans that have been sprayed with nonstick spray or greased and dusted with flour.
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
For the frosting:
Cream the butter and peanut butter together in the bowl of a standing mixer. Whip until the mixture is light and fluffy.
Add the vanilla and continue mixing. Slowly add the cocoa powder and confectioners’ sugar, and then add the milk, a tablespoon or two at a time, until all of the ingredients have been added. Whip on high for 2 to 3 minutes.
Allow the cake to cool. Place one layer of the cake on a plate and frost the top with a thick even layer of frosting. Place the other layer carefully on top and evenly frost the top and the sides of both layers.
Decorate with gummy candy or M&Ms.
G Kids Gr8 D8 Oatmeal Cookies
MAKES 36 COOKIES
M y kids and I developed this new favorite recipe together one afternoon while baking hundreds of cookies and other baked goods to package and freeze for their lunch boxes. I try to change it up so that they look forward to the dessert in their lunches—nothing says love more than a fresh-baked goodie in the middle of a long school day. It’s my way of giving them a long-distance hug! These cookies make my kids feel that warmth, and they especially love this kind because we first created and baked them together.
For cookies:
¾ cup brown sugar
¾ cup white sugar
1 cup butter, softened
2 eggs
3 teaspoons vanilla
2 tablespoons milk
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2¼ cups uncooked quick oats
1½ cups chopped dates
For cookie coating:
½ to ¾ cup cinnamon
½ to ¾ cup sugar
Preheat the oven to 350 degrees F.
In a large bowl, mix the sugars, butter, eggs, vanilla, and milk together.
In a medium bowl, mix the flour, baking soda, baking powder, and salt together.
Combine the dry ingredients with the wet ingredients using a hand mixer. Add the oats and dates to the mixture, stirring by hand.
Combine the cinnamon and sugar in a small bowl. Form the dough into walnut-sized balls and roll in the cinnamon and sugar mixture to coat.
Place on a greased cookie sheet and bake for approximately 10 to 11 minutes. Allow the cookies to cool on a cookie sheet for 2 minutes before removing.
Grandma’s No-Bake Chocolate Cookies
MAKES 4 DOZEN
T his is one cookie recipe that is easy for even young kids to help make. I mix up the ingredients and then transfer
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