Farmer's Daughter

10/26/2024

Stovetop potpourri

Add 2 cups of water
1 tspn Whole Cloves
3-4 Star Anise
3-4 Cinnamon sticks
1/3 cup Cranberries
1 orange

Slice orange, Simmer on stove and enjoy!

10/26/2024

Chocolate Pecan Ooey Gooey Butter Cake

Full Recipe in Coʍmеոτ 💬

10/26/2024

10/23/2024

Oh my word! Completely sugar free strawberry jello poke cake made with applesauce instead of oil. 3-4 points a slice depending on how big you cut it! 😝

Recipe: Pillsbury sugar free yellow cake mix with applesauce instead of oil and bake according to package. Once cooled, poke about 75 holes in the cake with a straw. Mix sugar free jello according to package and pour onto cake. Let cool again. Smash fresh strawberries and mix with sugar free cool whip!

10/20/2024

These have quickly become my new favorite.

Kentucky Butter Cake Cookies 😋😍
Ingredients
1 box white cake mix
2 eggs {whisked}
1/3 cup butter {melted}
Glaze
1/4 cup butter
1/2 cup granulated sugar
1 tbsp water
1 tsp vanilla
Instructions
Cookies
Preheat oven to 350 degrees.
Combine cookie ingredients in large bowl and mix until completely incorporated. NOTE: Dough will be thick.
Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a parchment lined cookie sheet.
Bake for 7-8 minutes, remove from oven and let cool on cookie sheet for 4-5 minutes before moving them to a cooling rack. Repeat until all of the dough is baked.
Glaze
Combine the glaze ingredients in a small sauce pan. Cook over medium-low heat until the sugar is dissolved {it took about 4 minutes}, being sure to whisk the whole time. Spoon a teaspoon of glaze over each cookie and spread out, if necessary.
Let glaze set and then sprinkle with powdered sugar. Keep your Kentucky butter cake cookies in an air tight container at room temperature for up to 3 days.favorite.

10/19/2024

Red Velvet Brownie Poke Cake
Ingredients:
For the Brownie Layer:
1 box (18.5 oz) red velvet cake mix
½ cup vegetable oil
3 large eggs
1 cup water
1 cup chocolate chips (optional)
For the Poke Filling:
1 can (14 oz) sweetened condensed milk
½ cup chocolate syrup
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
2-4 tbsp milk (as needed for consistency)
For Garnish:
⏬Recipe in 🔶️C0MMENTS🔶️🥰🤗😊

06/13/2024

Carrabba's Italian Grill Chicken Bryan

Ingredients:

Basil Lemon Butter Sauce:
1/2 cup Salted Butter
3 cloves Garlic, minced
1 Tablespoon Lemon Juice
1/2 cup Heavy Cream
6 fresh Basil Leaves, cut into ribbons

Chicken:
4 Chicken Breasts, flattened with a mallet
4 Tablespoons Extra-Virgin Olive Oil (may use less or more)
Salt and Pepper
1/3 cup Marinated Sundried Tomatoes (in jar)
4 slices Goat Cheese (may use cream cheese as a substitute)

Instructions:
Making Basil Lemon Butter Sauce:
In a saucepan, sauté butter and garlic for 1 minute. Be careful not to overcook the garlic.
Add lemon juice and cook for 5 minutes. Reduce heat to LOW and add heavy cream. Cook on LOW to prevent curdling.

Cooking the Chicken:
Preheat the grill if grilling the chicken. Rub each chicken breast with extra-virgin olive oil and generously season with salt and pepper.
If time allows, marinate the chicken in oil and seasonings for at least 30 minutes.
Grill the chicken for about 4-5 minutes per side or until it reaches an internal temperature of 165°F.
Alternatively, cook the chicken in a skillet over medium-high heat for 4-5 minutes per side or until fully cooked.

Assembling Chicken Bryan:
Top each warm chicken breast with goat cheese (or cream cheese) and marinated chopped sundried tomatoes.
Drizzle a generous amount of basil lemon butter sauce over the chicken.
Garnish with fresh basil ribbons.
Serve with extra sauce on the side.

Enjoy your delicious Carrabba's-inspired Chicken Bryan!

05/02/2024

https://www.facebook.com/share/BauM12Uwn3LidcS9/?mibextid=WC7FNe

Red Velvet Dream Poke Cake

Ingredients:

1 box red velvet cake mix
Ingredients required by cake mix (usually water, oil, eggs)
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) strawberry jam
1 tub (8 oz) whipped topping
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Fresh strawberries for garnish
Directions:

Prepare the red velvet cake according to the package directions using a 9x13 inch baking dish.
Once baked, allow the cake to cool slightly. Then, using the handle of a wooden spoon, poke holes all over the top of the cake.
In a small bowl, mix together the sweetened condensed milk and strawberry jam. Pour this mixture over the cake, ensuring it fills the holes.
In another bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla, and continue beating until creamy.
Fold the whipped topping into the cream cheese mixture until well combined.
Spread the cream cheese frosting over the cake.
Garnish with fresh strawberries. Refrigerate for at least 4 hours before serving.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 4 hours 50 minutes
Kcal: 450 kcal | Servings: 12 servings

04/22/2024

Recipe here: https://therecipecritic.com/german-chocolate-pie/

This decadent dessert is everything you love about German chocolate cake in one easy-to-make pie! Layers of chocolate custard, perfectly sweet shredded coconut, and salted pecans all in a golden, flaky crust. It’s the perfect addition to your Thanksgiving table!

04/17/2024

Apple Blackberry Custard Croissant Cake

Just pulled this heavenly Apple Blackberry Custard Croissant Cake out of the oven! Perfect for any dessert lover! 🍰🍏🍇

Ingredients:
4 large croissants, roughly torn
1 cup fresh blackberries
2 apples, peeled, cored and sliced
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 cups whole milk
4 large eggs
Powdered sugar, for dusting
Directions:

Preheat oven to 350°F (175°C).
Arrange the torn croissants in a greased 9x9 inch baking dish.
Scatter the blackberries and apple slices over the croissants.
In a bowl, whisk together the sugar, vanilla extract, cinnamon, milk, and eggs until well combined.
Pour the custard mixture over the croissants, pressing down gently to soak.
Let sit for 10 minutes, then bake for 30-35 minutes until the custard is set and the top is golden brown.
Dust with powdered sugar before serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 350 kcal | Servings: 6 servings

04/03/2024

Blackberry Cake Recipe

Ingredients:

For the Cake:

2 cups (250g) all-purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup (240ml) buttermilk, at room temperature
1 and 1/2 cups (180g) fresh blackberries
22 drops of dark Navy Blue Food Coloring( As needed)

For the Blackberry Buttercream Frosting:

1/2 cup (115g) unsalted butter, softened
3 cups (360g) powdered sugar, sifted
1/4 cup (60ml) blackberry puree (made by blending fresh blackberries and straining out the seeds)
1/2 teaspoon vanilla extract
Pinch of salt
For Decoration (Optional):

Fresh blackberries
Lemon zest
Mint leaves
Instructions:

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans or line them with parchment paper.
Prepare the Cake Batter:

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract then add 22 drops of dark Navy Blue Food Coloring(as needed).
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the fresh blackberries until evenly distributed throughout the batter.
Bake the Cake:

Divide the cake batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Make the Blackberry Buttercream Frosting:

In a large mixing bowl, beat the softened butter until smooth and creamy.
Gradually add the sifted powdered sugar, blackberry puree, vanilla extract, and salt, beating until smooth and creamy. Adjust the consistency by adding more powdered sugar if too thin, or more blackberry puree if too thick.
Assemble the Cake:

Once the cakes are completely cool, place one cake layer on a serving plate or cake stand.
Spread a layer of blackberry buttercream frosting evenly over the top of the first cake layer.
Place the second cake layer on top and frost the top and sides of the cake with the remaining blackberry buttercream frosting(usually 3 or 4 cake layers are used).
Decorate (Optional):

Garnish the top of the cake with fresh blackberries, lemon zest, and mint leaves for a beautiful presentation.
Serve and Enjoy:

Slice and serve the delicious blackberry cake, and enjoy its wonderful flavors!
Preparation Time: 20 minutes
Baking Time: 25-30 minutes
Total Time: Approximately 1 hour
Servings: Makes one 9-inch double-layer cake

03/26/2024

"I've made this dessert many times, and it always comes out perfect. I've experimented with different pudding flavors, and I never have leftovers. My daughter even asked for this dessert in place of a cake for her birthday! Easy and SO good!" Get the Cream Puff Dessert recipe here: https://trib.al/tzNEptV

03/26/2024

MOUNDS CAKE, DON’T MISS THIS
1 cake mix ( white or yellow cake mix )
½ cup cocoa
2 cups chocolate chips…
Your express interest brings more recipes.. Thank you!
💬 I've pinned the recipe in #1 (c.o.m.m.e.n.t ).👇

03/26/2024

Blackberry Pistachio Dream Bars 🖤🌰

Ingredients:

1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup powdered sugar
1 cup blackberry preserves
1/2 cup chopped pistachios
2 eggs
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
Powdered sugar, for dusting

Directions:

Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish.
In a mixing bowl, combine 1 cup flour, softened butter, and powdered sugar. Mix until crumbly.
Press the mixture into the bottom of the prepared baking dish to form a crust.
Spread the blackberry preserves over the crust layer.
Sprinkle the chopped pistachios evenly over the blackberry layer.
In another mixing bowl, beat together the eggs, granulated sugar, and vanilla extract until well combined.
In a separate bowl, sift together 1/4 cup flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the egg mixture, beating until smooth.
Pour the egg mixture evenly over the pistachio layer.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and set.
Allow the bars to cool completely in the baking dish before cutting into squares.
Dust with powdered sugar before serving.

Tips:

For an extra burst of flavor, add a splash of lemon juice to the blackberry preserves.
Feel free to substitute the blackberry preserves with your favorite fruit preserves or jam.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.