Devil Cake with Boiled Frosting: A Rumford Complete Cookbook Recipe

When looking through the Rumford Complete Cookbook this month, I was looking for a baking recipe. I like to bake a lot around the holidays, its part of my holiday tradition, baking different things! I thought this devil cake sounded delicious and wanted to try it! It definitely was! It tastes like a spice cake with hints of cinnamon and nutmeg along with a subtle hint of chocolate. It's deliciously topped off with a sweet but light frosting!

The spices used in this cake are some of my favorite flavors and who doesn't love cake! This recipe makes a nice simple dessert for any meal.

The Devil Cake recipe is on page 137 and 138 of the Rumford Complete Cookbook. Below is a photo of the recipe.

The Boiled Frosting recipe is on page 156 of the Rumford Complete Cookbook. Below is a photo of the recipe.

Here is my version of both recipes together with some updates:

Devil Cake with Boiled Frosting: A Rumford Complete Cookbook Recipe

Ingredients:
Cake
1/2 cup butter (softened)
2 cups sugar
3 cups flour
3 tsp Rumford Baking Powder
1/2 tsp ground cloves
1/2 tsp nutmeg
1 cup cold water
1 square unsweetened chocolate
4 egg whites
1 tsp vanilla extract
1 tsp lemon extract

Boiled Frosting
1 cup sugar
1/3 cup hot water
1 egg white
1/6 tsp cream of tarter
1 tsp flavoring - I used vanilla extract

Directions:
Cake
In a large mixing bowl cream the softened butter and sugar together. Add the flour, baking powder, and spices and mix together with the butter and sugar. Add the water. Mix everything together well. Melt the chocolate in a bowl over boiling water on the stove. Add the melted chocolate along with the vanilla and lemon extracts to the batter mixture. Beat the egg whites to frothy and add them to the batter as well. Mix everything together until well blended. Pour batter into a greased 9 x 13 baking pan and bake at 350 degrees for 30 minutes.

Frosting
In a small sauce pan boil the sugar and water together. Beat the egg white and add the cream of tartar. Pour the hot syrup over the egg white/cream of tartar and stir in the vanilla flavoring while mixing it all together. Pour over warm cake and spread evenly .

PRINTABLE RECIPE HERE

This recipe is a different type of cake that I have ever tried but it is oh so yummy! I will definitely be making again! Its super moist and the subtle hints of spice and chocolate are so good!

Chocolate Crinkle Cookies

Cookies go fast in my house! It seems like once they are baked they are gobbled up no sooner than they are out of the oven! Cookies are a simple snack or dessert and these chocolate crinkle cookies are my favorite of all cookies. Yummy chocolaty goodness in a cookie!

I remember the first time I had them! My mom and I were at a crafter's holiday open house where they had refreshments and they had these cookies. We asked them what they were called and I have been making them since. Love them and so do my kids!

Plus they are super simple! Here's the recipe

Chocolate Crinkle Cookies 

Ingredients:
3/4 cup unsweetened cocoa powder
1 1/2 cup sugar
1 1/2 cup flour
2 tsp Clabber Girl baking powder
1/4 tsp salt
1/2 cup vegetable oil
3 eggs
1 1/2 tsp vanilla extract
1/2 cup powdered sugar

Directions:
Combine all ingredients, except the powdered sugar, together in a medium mixing bowl and mix together well. Batter will be dark brown and sticky. Cover with saran wrap and place in the refrigerator for at least an hour. Put the powdered sugar in a dish and set aside for later. Once batter is chilled roll about 2 tablespoons with your hands in a ball. Roll each cookie ball in the powdered sugar so it is fully coated then place on greased cookie sheet. Bake at 350 degrees for 10 minutes. I remove immediately at 10 minutes and let the cookies set up a little longer on the cookie sheet. Then remove them and place on a cooling rack. At 10 minutes they are so soft and delicious! Letting them set up on the cookie sheet a little longer after out of the oven allows them to set up more and easier to remove from the cookie sheet. Makes about 2 dozen.

PRINTABLE RECIPE HERE

I just made them for a cookie exchange at a Christmas party with friends. They are great around the holidays but will always be a favorite in our cookie jar any time of the year!

This post is sponsored by Clabber Girl Baking Powder but my

 thoughts/opinions are always 100% my own

Mincemeat Bars

With Christmas rolling around, I get to thinking about what are my favorite treats I most look forward to and mincemeat bars are definitely one of them! Now they can surely be made any time of the year, but I think I've had them most around the holidays.

If you have read many of my other recipes, you know I have shared several family recipes that are my favorite that I have learned to make myself. Several of the recipes have been passed down through the generations. This is another one of them! My mom got this recipe from my grandma, where she is sure it was a family recipe that she learned as well.

So many flavors mixed together in mincemeat bars they are mouthwatering delicious!

Mincemeat Bars

Ingredients:
1 1/2 cup flour
1/2 tsp cinnamon
1/s tsp salt
1/4 tsp baking soda
1/4 cup shortening
3/4 cup sugar
2 eggs
3/4 cup mincemeat
1/2 cup chopped walnuts
1/2 cup crushed pineapple (drained)
1 1/2 cup powered sugar
1 1/2 Tbsp hot pineapple juice

Directions:
In a medium bowl mix together the flour, cinnamon, salt, and baking soda and set aside. In a separate bowl combine the sugar and shortening and cream together. Then add the eggs, mincemeat, chopped walnuts, and crushed pineapple. Mix it together. Then combine the dry ingredients with the wet ingredients and mix it all together. Pour mixture into a greased 9x13 pan. Bake at 350 degrees for 20-25 minutes. Prepare the icing by combining the powdered sugar and the hot pineapple juice together and mixed well. Pour the icing mixture over the warm mincemeat bars and spread evenly. Cook completely and serve.


How to make the mincemeat:
1 1/2 pints chopped tart apples (peeled)
1 pint chopped green tomatoes
2 tsp cinnamon
1 tsp each salt, all spice, ground cloves
3 cups sugar
1 pound raisins
1/4 cup vinegar
1 cup ground suet

Mix all the ingredients together in a pot and bring to a rapid boil. Then reduce heat and simmer until thickens. Pour into sterilized jars and seal. Jars will self seal.

PRINTABLE RECIPE HERE

If you like a spice cake/fruit/moist cake with light icing you will love these! They are seriously so so good!

This post is sponsored by Clabber Girl Baking Soda but my

 thoughts/opinions are always 100% my own

Cinnamon Streusel Mini Muffins

It's nice to have different things available for the kids for breakfast before school! I try to occasionally have some homemade breakfast goodies for them! Mini muffins are easy and you get a lot out of one batch so they work out perfect! These cinnamon streusel mini muffins are the right amount of cinnamon in a muffin!

I made these recently for a brunch carry in I attended and they went over so well! It reminded me of how well my kiddos enjoy them too!

Cinnamon Streusel Mini Muffins 

Ingredients:
3/4 cup sugar
1/3 cup vegetable oil
1 egg
1/2 cup milk
1 tsp vanilla extract
2 tsp Clabber Girl Baking Powder
1/2 tsp salt
1 1/2 cup flour
cinnamon
Streusel topping:
2 tablespoons butter (melted)
2 tsp cinnamon
1/2 cup brown sugar
4 Tbsp flour
pinch of salt

Directions:
In a large mixing bowl combine the sugar, vegetable oil, egg, vanilla extract and mix together. Stir in the milk. Then add in the baking powder, salt, and flour. Slowly stir all the ingredients together until it is mixed well. Fill each muffin cavity of a greased mini muffin pan with batter. Add a small sprinkle of cinnamon to each batter filled muffin cavity and use a knife and stir it in.

In a medium mixing bowl, combine all the ingredients for the streusel topping. Mix it together to create a crumbly topping. Add the crumb topping to each batter filled muffin cavity by sprinkling it over top.

Bake at 350 degrees F for about 10 minutes. Cool before removing form pan and serving. A knife is helpful to remove from pan. Makes about 3 dozen muffins.

PRINTABLE RECIPE HERE

You know all things mini, you can't just stop at one! 

And you won't want to...they are delicious. So delicate and tasty!

This post is sponsored by Clabber Girl Baking Powder but my

 thoughts/opinions are always 100% my own

Our 4th Little Farmer

And just like that our 4th little farmer was born....and is now 3 months old. Today actually.

Wow does it go fast!!

But what a joy she has been!

I'm not quite sure where time has gone, but it has passed by so quickly that I am making sure to embrace so many precious moments with her. She has gone from our 9 lb 10 oz newborn to a smiley 3 month old full of personality already!

She enjoyed her first months be toted around from the farmers market, soccer and basketball games for her siblings, and tractor rides with me as I run the auger cart. 

I thought it was fitting for her to have produce in her newborn photos since we grow produce and she was born when the season is most plentiful of a variety of different vegetables. So I brought a variety of produce to her newborn photo session. 

She fits in perfectly with the rest of our crew!! 

As the months go by, we will be sure to cherish and enjoy every snuggle, smile, and everything else with our little Haddie! 

Newborn photos by Amanda Trebley Photography

Monthly blanket from Batzkids

Hashed Turnips: A Rumford Complete Cookbook Recipe

It's time again for another Rumford Complete Cookbook Recipe! Looking through the cookbook this month, I was looking for a recipe that I could use some fall produce that we grow. I found the Hashed Turnips recipe.

I am a new fan of turnips, only first trying them a few years ago. We have grown them for several years and sell at our local farmers market, but I had never tried them. So a few years ago when we were picking for our farmers market, I tried one. Fresh right out of the garden. To my surprise they are so good!!

I think of them as a mix of kohlrabi, radish, and cabbage flavors all mixed together in one!! And so tasty raw! We just slice them up and eat them raw.

So when I saw this Hashed Turnips recipe, I was excited to try something new with them.

And it is SO delicious!! Next time making though, I will cut the salt in half just to suit my liking better. My turnips also were not large size, like they can grow to get, so I used 2 medium ones. I also used a purple top turnip, as that is what we grow.

The Hashed Turnips recipe is on page 70 in the Rumford Complete Cookbook. Below is a photo of the recipe.

Here is my version with some updates.

Hashed Turnips 

Ingredients
1 large turnip or 2 medium - about 3 cups cubed turnips.
2 Tbsp Butter
1/2 tsp salt
1/4 cup cream
1/4 tsp pepper
1 Tbsp parsley, chopped

Directions
Peel the turnips and slice thickly and then cut into small cubes. Cook them in boiling water until tender. Drain the water and return the turnip cubes back to the pan. Add the remaining ingredients; the butter, salt, pepper, parsley, and cream. Mix and bring to a boil. Serve.

PRINTABLE RECIPE HERE

These were delicious! I love how the flavors come together. A great way to enjoy turnips, I'm looking forward to continuing to make!

Enjoy!!

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own