Sad Cake – Moist, Chewy, and Delicious

Sad Cake – Moist, Chewy, and Delicious

The Sad Cake is moist, chewy, and delicious!  It stirs up easily in a saucepan.  A mixer is not necessary; just like a brownie, it shouldn’t be beaten.  You simply stir the ingredients together with a spoon and pour the batter into a prepared pan.  Could it be much more simple than that? 

As summer slips away, and the crisp autumn air creeps into our days, certain foods begin to come to mind, don’t they?  For me, Sad Cake is one of those foods and it is such a quick and easy to make dessert.  This moist, chewy, cake has been a family favorite since the 60’s.  My mother brought the recipe home from work.   She has used this recipe a lot when she needed to take a dessert for potlucks, and to this day, she still says the ‘men‘ love it. 

Maybe that’s because there are not a lot of frills to this cake.  It isn’t particularly pretty.  The cake rises nicely in the oven and then falls and the top cracks!  What it lacks in visual, it makes up for in rich decadent taste.  There is no need for frosting.  The cake is rich enough on its own, but a small scoop of ice cream on the warm cake is heavenly, too.  To make it look a little more appealing, you might consider a dusting of powdered sugar.Sad Cake - Moist, Chewy, and Delicious! on MyHumbleHomeandGarden.com

Sad Cake

  • 2 sticks (1 cup) Butter ( Not margarine)  
  • 2-1/4 cups Brown Sugar
  • 1/2 cup White sugar
  • 4 Eggs
  • 2 cups Flour
  • 2 tsp Baking Powder
  • 1 tsp. Vanilla
  • 1 cup Nuts

Preheat oven to 350°

Sad Cake - Moist, Chewy, and Delicious on MyHumbleHomeandGarden.com

Place the 2 sticks (1-cup) of butter and the brown sugar into a 3-quart saucepan.  (The batter will be completely mixed in the saucepan.)  Melt the butter with the brown sugar on low heat. Sad Cake - Moist, Chewy, and Delicious! on MyHumbleHomeandGarden.com 

* Remove from the heat and add the white sugar, eggs, flour, baking powder, and the vanilla. Sad Cake - Moist, Chewy, and Delicious! on MyHumbleHomeandGarden.com

 

 

 

Do not beat.  Stir until mixed.  Stir in the chopped nuts. 

Sad Cake - Moist, Chewy, and Delicious! on MyHumbleHomeandGarden.com

Sad Cake - Moist, Chewy, and Delicious! on MyHumbleHomeandGarden.com

 Pour the batter into a 9″ x 13″ pan, greased and floured, or a pan lined with non-stick Reynolds Aluminum Foil. 

Bake 40 minutes at 350°.

 

 


Sad Cake - Moist, Chewy, and Delicious! on MyHumbleHomeandGarden.com

 

*Tips - A few years ago, I bought this set of clear nesting mixing bowls.  These are so wonderful!  Measuring the ingredients into these before adding them to your recipe ensures that you won't forget an ingredient or miscount how many cups!  Not that I have ever done that before... unless I was interrupted by a child or grandchild!

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I also mixed the flour and baking powder together with a wire whisk in the bowl.   Everything was ready to go before the butter was melted.

* I have to confess, I added the white sugar, two of the eggs, the vanilla and half of the flour - baking powder mixture, and stirred that until somewhat blended.  Then, I added the other two eggs and the remaining half of the flour - baking powder mixture.  It's not necessary but easier to mix this way. 

I also use the non-stick wrap.  I love the way you can lift the cake right out of the pan, fold the foil down, and easily cut the cake. 

Sad Cake - Moist, Chewy, and Delicious! on MyHumbleHomeandGarden.com

Whoever came up with this recipe might have thought it was a “Sad Cake” but, in my estimation, it would have been more aptly called a bar cookie.  Whatever it is called, it really is delicious and the ‘menfolk’ love it!

 

Sad Cake - Moist, Chewy, and Delicious! on MyHumbleHomeandGarden.com

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How To Make Halloween Linzer Cookies

How To Make Halloween Linzer Cookies

A plate piled high with homemade goodies is a welcome sight anytime, but especially around the holidays!  These Halloween Linzer cookies look so festive, the kids are going to love them!  Filled with your favorite jam, what’s not to love?How To Make Halloween Linzer Cookies on MyHumbleHomeandGarden.com

You have seen Linzer cookies with the classic round holes in theHow To Make Halloween Linzer Cookies on MyHumbleHomeandGarden.com top cookies but have you seen the cookie cutters with the witch hat, the pumpkin, ghost, cat, tombstone, and the bat shaped punch outs?  I found these  R&M Halloween Linzer Cookie Cutters on Amazon!

 

Halloween Linzer Cookies

  • 2 cups flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter
  • 3/4 cup powdered sugar
  • 1 extra large egg
  • 1 tsp. vanilla
  • 1/4 cup blackberry jam
  • 1/4 cup orange marmalade
  • Powdered sugar for dusting cookies

Thoroughly, mix the flour, baking powder, and salt in a bowl with a wire whisk.

How To Make Halloween Linzer Cookies on MyHumbleHomeandGarden.com

In a separate large bowl, beat the softened butter and powdered sugar together.  Add the egg and the vanilla and beat until well combined.

How To Make Halloween Linzer Cookies on MyHumbleHomeandGarden.com

Beat in the flour mixture.

How To Make Halloween Linzer Cookies on MyHumbleHomeandGarden.com

Divide the dough in half and place each half on a large piece of wax paper.

How To Make Halloween Linzer Cookies on MyHumbleHomeandGarden.com

Flatten each into a disk and fold the wax paper over the dough, completely encasing each disk in wax paper.  (The flatter the disk is at this point, the less rolling you will have to do after it is chilled!)

Stack these and place in the refrigerator to chill for at least one hour.

Heat oven to 350°.  Line cookie sheet pan with parchment paper.

 

How To Make Halloween Linzer Cookies on MyHumbleHomeandGarden.com

Remove one disk from the refrigerator and roll to 1/4 – inch thickness.  Use the 2 – inch round scalloped cookie cutter and the cookie cutter fitted with the cutouts to cut out equal amounts of cookie bottoms and tops.

Bake at 350° for 8 – 10 minutes until lightly brown around edges.

Gather the scraps back into a ball and roll out like before in the wax paper and return to the refrigerator.  Repeat the process with the second disk.  Makes about 22 double cookies.

 

Remove the cookies from the oven and allow to cool on a wire rack.How To Make Halloween Linzer Cookies on MyHumbleHomeandGarden.com

Spread half of a teaspoon of seedless blackberry jam on some of the solid cookies and apricot jam on the remaining solid cookies.

Dust powdered sugar over the cookies with the Halloween shapes.  Place on top of the solid cookies spread with jam. How To Make Halloween Linzer Cookies on MyHumbleHomeandGarden.com

 

 

 

 

 

 

Stack on a plate and serve!  Aren’t they adorable?  For more of my favorite cookies click here ►Cookie Recipes

 

Baking Tips

Unless a recipe says otherwise, allow your refrigerated ingredients to come to room temperature for about an hour before you start your recipe.

Always use butter, preferably unsalted butter, not margarine.    

Always check your first batch of cookies at the earliest time given.  Once you've ascertained the perfect number of minutes, set your timer for that time for each of the remaining batches.

To keep cookies from spreading too much, be sure to place the cookie dough on a cool sheet pan and place in the oven quickly.

Use AirBake cookie sheet pans for baking cookies.  The layer of air prevents the top sheet from overheating which prevents burning.  After you use these, you will never go back to your old ones! 

Always allow cookies to cool on a wire rack, especially before stacking!
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How To Make Halloween Linzer Cookies your family will love?  Now you know!How To Make Halloween Linzer Cookies on MyHumbleHomeandGarden.comHow To Make Halloween Linzer Cookies on MyHumbleHomeandGarden.com

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Easy Cheesecake Bars – Tangy Lemon

Easy Cheesecake Bars – Tangy Lemon

 

Easy Cheesecake Bars – Tangy Lemon!   The ever-popular cheesecake, and a favorite dessert of mine, is reinvented in this easy, moist, tangy, lemon bar cookie!  Creamy and delicious, these are incredibly quick and easy!  

Some of my favorites are found here.►Cheesecake


Easy Cheesecake Bars

Preheat Oven – 350°

  • 1 cup all purpose flour
  • 1/3 cup butter
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup chopped pecans

Filling:

  • 8-ounce pkg. cream cheese – room temperature
  • 1/4 cup sugar
  • 1 egg
  • 2 Tblsp. milk
  • 2 Tblsp. lemon juice
  • 1/2 tsp. vanilla

Prepare the Crust:

Place the flour, butter, and brown sugar in food processor bowl.  Process until you have a fine textured, lump-free, mixture.  Add the chopped nuts and pulse just to mix.

Don’t have a food processor?  Combine flour, softened butter, and brown sugar in a large bowl.  Blend with an electric mixer until you have a fine textured, lump free, mixture.  Stir in the nuts.

Reserve 1 cup of the mixture for topping, press the remainder into an 8″ x 8″ square pan, lined with parchment paper or Reynolds Quick Release foil.  (See Tips Below.)Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com

Bake at 350° for 8 – 10 minutes until lightly browned.

Use a glass with a heavier base to press the mixture into the pan bottom.►

Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com

Prepare the filling:  

With an electric mixer, thoroughly blend the softened cream cheese and sugar in a medium bowl. Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com 

(If you don’t want lumpy cheesecake, this step is key.  Make sure the mixture is creamy and lump-free before adding egg and liquids.)

Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com

 

 

 

 

 

Add the egg, milk, lemon juice, vanilla, and mix well until mixture is smooth.

Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com

 

 

Pour the prepared filling over the lightly browned crust.  

 

Sprinkle the reserved crumb mixture over the top of the cheesecake filling.

Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com

 

 

 

Return to the 350° oven for an additional 20 – 25 minutes until light, golden brown.

Cool.  Cut into bars.  Store in the refrigerator.  This makes 16 (1-3/4″ square) bars.

 


 Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com  After the pan of cheesecake had cooled for several minutes, I placed it in the refrigerator to cool faster.  Then, I took the pan out a bit later to slice the bar cookies.  Dave came over and tried one, and another, and another.  I think he really likes these little “Easy Cheesecake Bars – Tangy Lemon”.  

Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com

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Candy Corn JELL-O Mini Desserts

Candy Corn JELL-O Mini Desserts

Candy Corn Jell-O Mini Desserts!  Aren’t these the cutest?  The inspiration for these was a pin on Pinterest.  It featured a mini dessert which resembled candy corn in a shot glass.  When I saw it, the little mini flare dessert glasses in the cupboard came to mind.  These make any little dessert special!  The shape of these mimic the candy corn better, too, right?  (We are an affiliate of Amazon and will receive a small percentage of any sale from this link.  Thank you for supporting this website!)

Candy Corn Jell-O Mini Desserts on MyHumbleHomeandGarden.com

 

The grandkids love Jell-O and I knew they would love these, especially when presented like this!

 

This is such an easy mini dessert!

 

 

 

 

Candy Corn Jell-O Mini Desserts

  • 1 (4-serving) box Orange Jell-O Candy Corn Jell-O Mini Desserts on MyHumbleHomeandGarden.com
  • 1 (4-serving) box Lemon Jell-O
  • Water
  • 1 cup Heavy Whipping Cream
  • 2-1/2 Tblsp. Powdered Sugar
  • 1-1/2 Tblsp. Meringue Powder
  • 1/2 tsp. Vanilla Extract

 

 

First, prepare the Lemon Jell-O following the directions on the package.  (I used 3/4 cup of cold water instead of the 1 cup, thinking that the lemon layer would be a little firmer.  Don’t know if it really was necessary!  Lol!)  Then, ladle the prepared Jell-O into the mini flare dessert glasses, filling up the lower half of the glass.  *Place these in the refrigerator to set for 20 – 30 minutes.  You want these to be firm so there will be a distinct edge separating the two colors.

Then, prepare the Orange Jell-O following the directions on the package.  Place the orange Jell-O in the fridge for a few minutes to cool before pouring on top of the lemon layer.  Place back in the fridge to set before topping with the whipped cream topping recipe below, or if you would rather, top with Cool Whip or Reddi-wip.  The whipped cream below is stabilized with Meringue Powder and won’t weep.  You can make it a day ahead and it will stay perfectly!  (We are an affiliate of Amazon and will receive a small percentage of any sale from this link.  Thank you for supporting this website!)

Candy Corn Jell-O Mini Desserts on MyHumbleHomeandGarden.com

 

 

 

 

 

 

 

 

 

Stabilized Whipped Cream

Chill a medium-sized mixing bowl and mixer beaters in the freezer for 20 minutes or so.  Pour 1 cup of the heavy whipping cream into the bowl.  Add the 2-1/2 tablespoons of the powdered sugar and beat until thickened.

Mix in the 1-1/2 tablespoons of the Meringue Powder and 1/2 teaspoon of vanilla.  Whip until stiff peaks form.Candy Corn JELL-O Mini Desserts on MyHumbleHomeandGarden.com

Place in a large pastry tube fitted with a large round tip.  Pipe on the top of the set orange Jell-O and top with a kernel of candy corn.

Candy Corn Jell-O Mini Desserts on MyHumbleHomeandGarden.com

*My tip for you here – use a plastic refrigerator bin to corral mini dessert glasses.   The sides are taller than a sheet pan and keep them from tipping.   It’s much easier to place them in, and take them out of, the refrigerator!

Place silicone potholders in the bottom of the bins.  These grab the base of the glass and keep them from sliding around.  (Ever had unset Jell-O tip over in the fridge?  Not a pretty thing!)  I’m not sure if the spongy silicone potholders would work for this but the firmer ones work great.  (We are an affiliate of Amazon and will receive a small percentage of any sale from these links.  Thank you for supporting this website!)

 

Check out these other Jell-O mini desserts► Strawberry Jell-O Parfait Mini Desserts – 4th of July Firecracker Mini DessertsEasy St. Patrick’s Day Mini Dessert – Apricot Peach Mini Dessert – 

Another Jell-O mini dessert!  Your family is gonna love these “Candy Corn Jell-O Mini Desserts!”

 

Candy Corn JELL-O Mini Desserts on MyHumbleHomeandGarden.com

 

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Holy Cow Cake Recipe

Holy Cow Cake Recipe

What is a ‘Holy Cow Cake’?  Well, until this past week, I had never even heard of it!  It certainly piqued my interest when it was one of the options offered by a caterer.

Jon-Michael and Emily have reserved The Barn at Cedar Grove, which is amazing and located three hours south of here in south central Kentucky, for their fall wedding next year.  This week, we visited Amy at the restored tobacco barn to go over some of the details and ask for her recommendations for local vendors.  Amy is amazing!

She recommended some local caterers.  The first on our list, Longhunters in Greensburg, Kentucky, was where we stopped for a chat with Justine to see what they had to offer.  Longhunters is such a quaint little coffee and tea shop.  We had lunch and looked over options on their catering menu.

Holy Cow Cake was one of the dessert options.  It caught my eye and I had to look it up and find out exactly what it was.  There are several versions of this using cake mixes from yellow, German chocolate, to a variety of other chocolate cakes.  Holy Cow Cake on MyHumbleHomeandGarden.com

For this recipe, you will need a cake mix and the eggs, oil, and liquid for making it.  I used a chocolate fudge cake mix.  In addition to the ingredients listed on the cake mix box, you will need a 12-ounce jar of caramel topping, sweetened condensed milk, an 8-ounce package of cream cheese, an 8-ounce tub of Cool Whip, and Butterfinger candy bars.  (I also added flour to the cake mix.)

 

 

Holy Cow Cake Recipe on MyHumbleHomeandGarden.com

Remember when cake mixes weighed 18 – ounces?  Have you noticed all the boxes have been down-sized?   Yet the prices seem to continue to rise.  Well, I read about a way to achieve that 18 – ounce cake mix by adding all-purpose flour to a cake mix.  The resulting cake is a little firmer and a little less crumbly and will work in those old recipes calling for the 18-ounce mix.  

 

In this case, I thought the extra flour making a firmer cake would hold up better with the extra milk and caramel.

In order to make a cake that tastes a little more homemade, I also use milk instead of water.  We did not have extra large eggs on this occasion, so I added one extra ‘large’ egg.  (I usually use ‘extra large’ eggs for baking.)

Holy Cow Cake

(1) 15.25-oz. box Chocolate Fudge Cake Mix

6 Tblsp. all-purpose flour

Vegetable oil

Extra large eggs

Heat the oven to 360°.  Follow the instructions for the box cake, except add and whisk 6 tablespoons of all-purpose flour into the cake mix and substitute milk for the water.  Use the suggested amount of vegetable oil and use extra large eggs. (I didn’t have extra large so I added 1 egg.)Holy Cow Cake Recipe on MyHumbleHomeandGarden.com

Mix on medium for 2 minutes and transfer to prepared 9″ x 13″ pan.  (Grease the bottom of the pan or line the pan with non-stick foil.)* See Below

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 Bake in the preheated oven for about 30 minutes.

Holy Cow Cake Recipe on MyHumbleHomeandGarden.com

 

While the cake is baking, mix a can of sweetened condensed milk and a 12 oz. jar of caramel sauce together in a bowl.  Set aside.

Remove the cake from the oven and poke holes in the cake with a wooden spoon handle or a chopstick.Holy Cow Cake Recipe on MyHumbleHomeandGarden.com

Pour the condensed milk and caramel mixture over the top of the warm chocolate cake.  Allow the cake to cool completely.  The milk and caramel mixture will be absorbed into the cake.  (I forgot to add a layer of the crushed Butterfingers here.  Although this cake was good anyway, I think that would have been a nice extra layer.)

Topping

8-oz. pkg. of cream cheese, softened

8-oz. Cool Whip

1 tsp. Vanilla extract

Beat the softened cream cheese and the vanilla with a mixer until smooth.  Add the Cool Whip a little at a time, beating until completely combined.Holy Cow Cake Recipe on MyHumbleHomeandGarden.com

Spread evenly over the top of the cake.

 

 

 

 

Place the Butterfinger candy bars in a plastic freezer bag and pound with a rolling pin or meat mallet to break into small pieces.  Spread across the top of the cake.Holy Cow Cake Recipe on MyHumbleHomeandGarden.com

Refrigerate for at least 3 hours or overnight.

 

  

Holy Cow Cake Recipe on MyHumbleHomeandGarden.com

 

 

 

   * Click here ►for Dreaded Cake Doming Prevention using bake-even strips.  I wanted a flat cake so I used the bake-even strips.  Perfect!  (We are an affiliate of Amazon and if you purchase through this link, we will receive a small percentage at no cost to you.  Thanks for supporting this website!)Holy Cow Cake Recipe on MyHumbleHomeandGarden.com

 

 

 

 

Lining the pan with the Reynold’s Non-stick foil made it so easy to remove from the pan!   Cutting the cake into perfect squares was a breeze!Holy Cow Cake Recipe on MyHumbleHomeandGarden.comHoly Cow Cake!  This cake was really pretty simple to make and the results, a really moist, delicious, caramel flavored chocolate fudge cake topped with a taste of Butterfinger.

Holy Cow Cake Recipe on MyHumbleHomeandGarden.com

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