Wednesday, December 5, 2007

Pinwheel's Nutmeg Logs

In a large bowl beat until light and fluffy:
3/4 cup sugar
1 cup softened butter or margarine
2 tsp vanilla
2 tsp rum extract
1 egg

In separate bowl mix:
3 cups flour
1 tsp nutmeg

Stir flour mixture into the butter mixture and mix well.

Cover with plastic wrap and refrigerate for 1 hour.

Divide dough into 6 pieces. On lightly floured surface, shape each piece into a long rope 1/2" in diameter. Cut into 3" lengths. Bake on ungreased cookie sheets at 350 for 12-15 minutes or until lightly golden brown. Remove from cookies sheets and cool completely.

In small bowl, combine:
2 cups powdered sugar
3 Tbls softened butter or margarine
3/4 tsp rum extract
1/2 tsp vanilla
2-3 Tbls milk

Blend until smooth. Spread on top of cookies. Sprinkle with nutmeg.

Store in a tightly covered container.

Makes 4 dozen

Saturday, July 14, 2007

Midnight Chocolate Bliss Cake

1 chocolate cake mix
1 box instant chocolate pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1-2 cups Chocolate chips

Mix the cake mix powder with the pudding powder. Add eggs, sour cream, oil, and water and mix well. Fold in 1-2 cups of chocolate chips. Batter will be THICK! Scoop into a well greased bunt pan. Bake at 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Remember that if the toothpick goes through a melted chocolate chip it may not come out clean even if the cake is done!

Let cake cool for 10 minutes then remove from pan. Once cake is completely cool, drizzle with Hot Fudge (Mrs.Richardson's Hot Fudge is the absolute best!) then dust with powdered sugar and sprinkle with mini-chocolate chips. Fresh Raspberries make a great garnish too.