Best Vanilla Cake Recipe

*Line w/parchment paper and cook less time in Turkey!

Vanilla Cake

A classic vanilla cake recipe -- made completely from scratch!

Recipe from SugarSpunRun.com

Prep Time30 minutes

Cook Time35 minutes

Total Time1 hour 5 minutes

Servings12 slices

Calories725kcal

AuthorSamantha Merritt || SugarSpunRun.com

Ingredients

• 1/2 cup unsalted butter softened to room temperature (113g)
• ½ cup canola oil* (120ml)
• 1 1/2 cup sugar 300g
• 4 eggs room temperature preferred
• 1 Tablespoon vanilla extract
• 3 cups all-purpose flour (390g)
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cup buttermilk room temperature preferred (300ml)
• 1 batch Chocolate Frosting

Instructions

• Preheat oven to 350F (177C) and prepare two deep 8" round cake pans** by lining the bottoms with parchment paper and lightly greasing the sides. Set aside.
• In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined.
• Add eggs, one at a time, beating well after each addition.
• Stir in vanilla extract.
• In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
• Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition.  The batter should be smooth and completely combined, but avoid over-mixing.
• Evenly divide batter into your prepared cake pans, and bake on 350F (175C) for 30-35 minutes.  When the cake is done, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs (no wet batter).
• Allow cakes to cool in their cake pans for 10-15 minutes before inverting onto cooling rack to cool completelybefore frosting.
• Frost cake using my chocolate frosting and decorate with sprinkles (if desired).

Notes

*You may substitute vegetable oil instead

**You may use 9" cake pans instead, but watch the cooking time as they may need less time in the oven.

Nutrition

Serving: 1slice | Calories: 725kcal

https://sugarspunrun.com/vanilla-cake-recipe/

Instant Pot Ground Beef Stroganoff

Instant Pot Ground Beef Stroganoff

Instant Pot Ground Beef Stroganoff is an easy dinner made in the pressure cooker with hamburger meat and pasta but without cream of mushroom soup. It's delicious, budget friendly and kid approved! 

 CourseMain

 CuisineAmerican

 Keywordinstant pot ground beef stroganoff

 Prep Time5 minutes

 Cook Time9 minutes

 time to reach pressure10 minutes

 Total Time14 minutes

 Servings10

 Calories260kcal

 AuthorDee

Ingredients

• 1 tablespoon olive oil
• 1.5 pounds lean ground beef
• 1.5 teaspoons sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried minced onions
• 1/2 teaspoon smoked paprika
• 1 teaspoon Worcestershire sauce
• 1 12-ounce bag wide egg noodles
• 4 cups low sodium beef broth
• 1 teaspoon Dijon mustard
• 1/2 cup sour cream

Instructions

• Hit SAUTE button on the Instant Pot, and when it reads Hot, add olive oil then the ground beef. Break up and stir beef with spatula, and cook until no longer pink. 
• Drain beef if you need to, then stir in sea salt, pepper, garlic powder, minced onions and smoked paprika. Stir in the Worcestershire sauce, making sure there are no browned bits stuck to pot. Hit Cancel
• Add egg noodles over beef, then pour beef broth over and around the noodles. Broth may not cover all the noodles, but you can press gently down with spoon to get them in the broth
• Cover, then turn vent to Sealing position, and hit PRESSURE COOK for 4 minutes
• Pot will heat up, then beep when it reaches pressure. After 4 minutes cook time, do a gradual quick release to prevent liquid from spraying. When pin drops, remove lid, and stir noodles and beef.
• Stir in the Dijon mustard and sour cream until thoroughly mixed. You can add more sour cream if you like or serve with additional sour cream on the side

Notes

Recipe was made in a 6-quart Instant Pot electric pressure cooker. Can also be made in an 8 quart without changing any ingredient amounts. 

Nutrition

Calories: 260kcal

https://www.meatloafandmelodrama.com/instant-pot-ground-beef-stroganoff/

Apple Crisp

 

Apple Crisp II

• Prep
  30 m
• Cook
  45 m
• Ready In
  1 h 20 m

Recipe By:Diane Kester

"A simple dessert that's great served with ice cream."

Ingredients

• 10 cups all-purpose apples, peeled, cored and sliced
• 1 cup white sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup water
• 1 cup quick-cooking oats

 

• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degree C).
2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

https://www.allrecipes.com/recipe/12409/apple-crisp-ii/

Garlicky Oven Roasted Mushrooms

Traci Antonovich

Yields 2 1-cup servings

Garlicky Oven Roasted Mushrooms

The juiciest-ever mushrooms roasted with fresh garlic, chives, extra virgin olive oil, and dusting of garlic powder. Perfect side dish or meal prep item!

10 minPrep Time

12 minCook Time

22 minTotal Time

Ingredients

• 1 lb Button Mushrooms (wiped clean, stems trimmed or removed)
• 2-3 Tbsp Extra Virgin Olive Oil
• 2-4 cloves Garlic (finely chopped)
• 2 Tbsp fresh Chives (thinly sliced)
• 1/2 tsp Salt
• Sprinkle Black Pepper
• sprinkle Garlic Powder
Powered by Chicory

Instructions

Preheat oven or toaster oven to 400°.

Toss clean mushrooms into ziploc bag; add olive oil, fresh garlic, fresh chives, salt, and pepper; gently massage.

Place in oiled skillet; dust with garlic powder.

Bake 10-12 minutes and serve warm.

https://thekitchengirl.com/garlicky-oven-roasted-mushrooms/

Double-Chocolate Cookies

2 Reviews

Photo: Ryan Liebe; Styling: Mary Clayton Carl 

Hands-on Time

16 Mins

Total Time

1 Hour 15 Mins

Yield

Serves 26 (serving size: 1 cookie)

DEB WISE 

November 2014

RECIPE BY COOKING LIGHT

The secret to these rich chocolate cookies is not to overbake them. For a gooey, creamy cookie center, pull them out of the oven when they are still a bit glossy.

Ingredients

• 6.75 ounces unbleached all-purpose flour (about 1 1/2 cups)
• 6 tablespoons unsweetened cocoa
• 3/8 teaspoon salt
• 3/4 cup sugar
• 1/4 cup unsalted butter, softened
• 2 tablespoons canola oil
• 2 large eggs
• 1/4 teaspoon vanilla extract
• 1/2 cup bittersweet chocolate chips

Nutritional Information

• Calories 99
 
• Fat 4.7g
 
• Satfat 2.2g
 
• Monofat 1.7g
 
• Polyfat 0.5g
 
• Protein 2g
 
• Carbohydrate 14g
 
• Fiber 1g
 
• Cholesterol 19mg
 
• Iron 1mg
 
• Sodium 40mg
 
• Calcium 7mg

How to Make It

Step 1

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, and salt in a bowl, stirring with a whisk.

Step 2

Place sugar, butter, and oil in a bowl; beat with a mixer at medium speed until well combined (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add vanilla; beat 1 minute. Add flour mixture to butter mixture, beating at low speed just until combined. Add chocolate; beat at low speed just until combined. Cover with plastic wrap; chill 30 minutes.

Step 3

Preheat oven to 350°.

Step 4

Drop dough by 1 1/2 tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 8 minutes or until almost set. Cool on pan 2 minutes or until firm. Remove cookies from pan; cool on wire racks.

https://www.myrecipes.com/recipe/double-chocolate-cookies-3