Archive for the ‘spices’ Category

Watkins Chocolate Spice Cake with Caramel Icing

Thursday, January 26th, 2017

3 ounces unsweetened chocolate, chopped

1/2 cup butter, softened

1 cup sugar

1 cup packed brown sugar

3 eggs

2 cups cake flour

3 teaspoons baking powder

1 teaspoon Watkins Cinnamon

1/2 teaspoon salt

1/2 teaspoon Watkins Allspice

1/8 teaspoon Watkins Cloves

1-1/3 cups milk

Icing

1 cup plus 2 tablespoons packed brown sugar

3/4 cup heavy whipping cream

6 tablespoons butter, cubed

1-1/2 cups confectioners’ sugar

1/4 teaspoon Watkins Vanilla Extract

Caramel popcorn with peanuts, optional

Preheat oven to 350°. Line bottoms of two well-greased 9-in. round baking pans with parchment paper; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly.

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate. In another bowl, whisk flour, baking powder, cinnamon, salt, allspice and cloves; add to creamed mixture alternately with milk, beating well after each addition.

Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring occasionally. Cook and stir 3 minutes. Remove from heat; gradually beat in confectioners’ sugar and vanilla.

Place one cake layer on a serving plate; pour half of the warm icing over the cake. Top with remaining cake layer. Pour remaining icing over top of cake. If desired, top with caramel popcorn. Yield: 12 servings.

Let’s get cooking with Watkins! Just use the products yourself, then share the story of the great Watkins products and business… that’s the recipe for sweet success! Find out more about it HERE!

Bon appetit!

Terry

(626)536-3654

terry@simplyappetizing.com

Watkins Mulled Red Cider

Friday, December 30th, 2016

 Watkins Creamy Cinnamon Sugar,

1-3/4 cups apple cider or unsweetened apple juice

1/2 cup sugar

3 Watkins Cinnamon Sticks (3 inches)

4 Watkins Whole Cloves

1 bottle (750 milliliters) dry red wine

If desired, moisten the rims of seven mugs with water. Sprinkle cinnamon sugar on a plate; dip rims in cinnamon sugar. Set mugs aside.

In a large saucepan, combine the cider, sugar, cinnamon sticks and cloves. Cook and stir over medium heat until sugar is dissolved.

Add wine and heat through. Remove from the heat. Cover and steep for 10 minutes; strain. Serve in prepared mugs. Yield: 7 servings (3/4 cup each).

Let’s get cooking with Watkins! Just use the products yourself, then share the story of the great Watkins products and business… that’s the recipe for sweet success! Find out more about it HERE!

Bon appetit!

Terry

(626)536-3654

terry@simplyappetizing.com

Watkins Holiday Holly Berry Cookies

Friday, November 18th, 2016

gold_medal_image2 cups all-purpose flour

1 cup sugar

1 teaspoon Watkins Cinnamon

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup cold butter, cubed

1 large egg

1/4 cup milk

2/3 cup seedless raspberry jam

Glaze

2 cups confectioners’ sugar

2 tablespoons 2% milk

1/2 teaspoon Watkins Vanilla Extract

Red Hots

Green food coloring

In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, beat egg and milk. Add to crumb mixture just until moistened. Cover and refrigerate for 1 hour or until dough is easy to handle.

On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Place on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned. Cool on wire racks. Spread jam on half of the cookies; top each with another cookie.

In a small bowl, combine the sugar, milk and vanilla until smooth; spread over cookies. Decorate with Red Hots before glaze is set. Let dry. Using a small new paintbrush and green food coloring, paint holly leaves on cookies. Yield: 2 dozen.

Let’s get cooking with Watkins! Just use the products yourself, then share the story of the great Watkins products and business… that’s the recipe for sweet success! Find out more about it HERE!

Bon appetit!

Terry

(626)536-3654

terry@simplyappetizing.com

Watkins Classic Gingersnaps

Thursday, March 31st, 2016

3/4 cup shorteningIMG_1595

1 cup brown sugar

1/4 cup molasses

1 egg

2 1/4 cups sifted all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon Watkins Ginger

1 teaspoon Watkins Cinnamon

1/2 teaspoon Watkins Cloves

Cream together first 4 ingredients until fluffy.  Sift together dry ingredients; stir into molasses mixture.  Form in small balls.  Roll in granulated sugar; place 2 inches apart on cookie sheets lined with parchment paper.  Bake 375 degrees about 10 minutes.  Cool slightly; remove from pan.  Makes about 5 dozen small cookies.

Let’s get cooking with Watkins!  Just use the products yourself, then share the story of the great Watkins products and business… that’s the recipe for sweet success! Find out more about it HERE!

Bon appetit!

Terry

(626)536-3654