Georgia Nut Company’s Post

Butterscotch Delight Cake Treat yourself to a slice of pure delight with our Butterscotch Delight Cake ! Bursting with rich butterscotch flavor and a hint of vanilla, this cake is sure to become a new favorite for any occasion. Here's how to whip up this delightful treat: Ingredients: - 2 and 1/2 cups All-purpose flour - 2 and 1/2 tsp Baking powder - 1/2 tsp Baking soda - 1/2 tsp Salt - 1 cup Unsalted butter, softened - 1 and 1/2 cups Granulated sugar - 4 Large eggs, at room temperature - 2 tsp Vanilla extract - 1 cup Buttermilk, at room temperature - 1 cup Butterscotch chips Directions: 1. Begin by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. 4. Gradually add the flour mixture to the creamed mixture alternately with the buttermilk, starting and ending with the flour mixture. Mix until just combined, then fold in the butterscotch chips. 5. Divide the batter evenly between the prepared pans and smooth the tops. 6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 7. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely. 8. Once cooled, frost with your favorite frosting or enjoy as is! Tips: - For an extra special touch, drizzle each layer with butterscotch sauce before frosting. - Dust the top of the cake with powdered sugar for an elegant finish. - Serve slices with a scoop of caramel swirl ice cream for an indulgent dessert. Get ready to savor the deliciousness of Butterscotch Delight Cake!

Enjoy the deliciously moist and flavorful Chocolate Cherry Dr. Pepper Cake. This cake combines the sweetness of cherries with the unique taste of Dr. Pepper, topped with a rich frosting. Ingredients: For the Cake: - 1 box chocolate cake mix - 1 cup Dr. Pepper - 1/2 cup vegetable oil - 3 large eggs - 1 cup chopped cherries (fresh or canned) For the Frosting: - 1 cup unsalted butter, softened - 3 1/2 cups powdered sugar - 1/4 cup unsweetened cocoa powder - 1/4 cup Dr. Pepper - 1 teaspoon vanilla extract Directions: 1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan. 2. In a large bowl, combine the chocolate cake mix, Dr. Pepper, vegetable oil, and eggs. Beat with an electric mixer on medium speed until well combined. Fold in the chopped cherries. 3. Pour the batter into the prepared baking pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack. 4. To make the frosting, beat the softened butter in a large bowl with an electric mixer until smooth. Gradually add the powdered sugar and cocoa powder, beating until well combined. 5. Add the Dr. Pepper and vanilla extract to the frosting mixture. Beat until the frosting is light and fluffy. 6. Spread the frosting evenly over the cooled cake. Serve and enjoy. Preparation Time: 15 minutes Cooking Time: 35 minutes Servings: 12

Chocolate Caramel Cream Raspberry Cake 🍫 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 🍫 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, room temperature 1 cup granulated sugar 1 cup brown sugar, packed 3 large eggs 1 teaspoon vanilla extract 1/2 cup strong brewed coffee, cooled 1/2 cup whole milk 1/2 cup caramel sauce (store-bought or homemade) For the Buttercream 1 cup unsalted butter, room temperature 4 cups powdered sugar 2 tablespoons strong brewed coffee, cooled 1/4 cup caramel sauce (store-bought or homemade) 1 teaspoon vanilla extract 🍫 𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀 🍫 Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the coffee and milk, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. To make the buttercream, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the coffee, caramel sauce, and vanilla extract, and continue to beat until light and fluffy. Assemble the cake by placing one layer on a serving plate, spread a layer of caramel sauce, then Repeat with the remaining layers. Frost the sides and top of the cake with buttercream. Drizzle additional caramel sauce on top for decoration.🍫🍫

As the Queen of Skills☺️ I am offering a one week FREE Skill Acquisition. Follow D'cious Academy Skill Hub (DASH) to Learn more

HOW TO MAKE YOUR YUMMY VANILLA CAKE😋 DAY 2 - SKILL ACQUISITION WEEK Ingredients: • Flour - 250g • Butter - 250g • Eggs- 250g • Sugar -200g • Baking Powder - 1tbsp • Vanilla Flavor - 1tbsp • Milk flavor - 1tbsp (Pound cake recipe - Equal amounts of ingredients) _________ Instructions: 1. Preheat your oven: Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper for easy removal. 2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. 3. Combine wet ingredients: In another bowl or measuring jug, whisk together the milk, vegetable oil (or melted butter), eggs, and vanilla extract until smooth. 4. Combine and mix: Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and well combined. Be careful not to overmix. 5. Divide and pour: Divide the batter evenly between the prepared cake pans. 6. Bake: Place the cake pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. 7. Cool: Allow the cakes to cool in the pans for about 10 minutes, then carefully remove them from the pans and transfer them to a wire rack to cool completely. Tips: 1. Make sure your ingredients (milk, eggs, butter) are at room temperature before you start baking for the best results. 2. Do not overmix the batter to avoid a dense cake. Mix just until the ingredients are combined. 3. You can customize this basic vanilla cake recipe by adding lemon zest, almond extract, or other flavorings for variation. Enjoy your yummy vanilla cake! Will you try it? Let me know in the comment section below 👇 Please share! ©️ Precious James ~ Queen of skills #7daysskillacquisition #Day2 #QueenofSkills #dciousacadememyskillhub

🎂 Irresistible Chocolate Peanut Butter Cake Ingredients For the Chocolate Cake: 1 ¾ cups all-purpose flour ¾ cup unsweetened cocoa powder 1 ½ teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 ½ cups granulated sugar 1 cup unsalted butter, softened 2 large eggs 1 cup buttermilk 1 teaspoon vanilla extract For the Peanut Butter Frosting: 1 cup creamy peanut butter 1 cup unsalted butter, softened 3-4 cups powdered sugar 1/4 cup milk 1 teaspoon vanilla extract Instructions Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Make the Cake: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans. Make the Frosting: In a large bowl, cream together the peanut butter and butter until smooth. Gradually add the powdered sugar, milk, and vanilla extract, beating until light and fluffy. Assemble the Cake: Place one cake layer on a serving plate and spread with a generous layer of peanut butter frosting. Top with the second cake layer and frost the top and sides of the cake. Optional: For an extra touch of indulgence, add a layer of chocolate ganache or sprinkle crushed peanut butter cups over the top. #ChocolatePeanutButterCake #DecadentDesserts #BakingLove #CakeGoals #SweetIndulgence

This Valentine's Day, treat your taste buds to something special crafted just for you and your loved one. 💕 This easy chocolate chip recipe will delight your senses! Ingredients: 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter, softened 3/4 cup packed brown sugar 1/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 cup semisweet chocolate chips Instructions: Preheat your oven to 175°C. Line a baking sheet with parchment paper or lightly grease it. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, using a hand mixer or stand mixer. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the chocolate chips until evenly distributed throughout the dough. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, serve and enjoy your delicious homemade chocolate chip biscuits! Feel free to adjust the amount of chocolate chips according to your preference, and you can also add chopped nuts or shredded coconut for extra flavor and texture. Enjoy baking and have a wonderful Valentines Day!!

Welcome to a world of decadence with our Black Velvet Cupcakes with Raspberry Jam recipe! These delightful treats feature rich cocoa-infused cupcakes filled with tangy raspberry jam and topped with a luscious frosting, making them a perfect indulgence for any occasion. Ingredients: - 1 cup all-purpose flour - 1/4 cup cocoa powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup buttermilk - 1/4 cup hot water - 1/4 cup raspberry jam Directions: 1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners. 2. In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. 3. In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract. 4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until well combined. 5. Stir in the hot water until the batter is smooth. 6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. 7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. 8. Once cooled, use a small knife to remove a small portion from the center of each cupcake and fill it with raspberry jam. 9. For the frosting, beat the butter until creamy, then gradually add the powdered sugar and vanilla extract until smooth and fluffy. Pipe or spread the frosting onto the cupcakes as desired. 10. Garnish with fresh raspberries and mint leaves, if desired, before serving. Preparation Time: 20 minutes | Cooking Time: 20 minutes | Total Servings: 12 cupcakes Kitchenmomy

Banana-Blueberry Cake. Like a marriage of banana bread and blueberry muffins! The vanilla-scented batter is brimming with creamy bananas and tart blueberries, and there’s a sweet blueberry glaze drizzled over top!  https://lnkd.in/eQQMhMHH Serves 16 INGREDIENTS For the cake: Cooking spray 2 3/4 cups all-purpose flour 2 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1 1/2 cups granulated sugar 2 large eggs 2 large ripe bananas, mashed (1 cup) 1 tablespoon pure vanilla extract 1 1/4 cups buttermilk, or milk, or Greek yogurt 1 cup fresh or frozen blueberries, keep frozen until ready to use For the glaze:  1 cup powdered sugar 2 tablespoons blueberry preserves 1 tablespoon milk INSTRUCTIONS Preheat the oven to 350 degrees. Coat a 9×13-inch baking pan with cooking spray. To make the cake, in a large bowl, combine the flour, baking powder, baking soda, and salt. Mix well and set aside. In the bowl of an electric mixer, beat the butter and granulated sugar together until well blended. Beat in the eggs, one at a time. Beat in the bananas and vanilla. Scrape down the sides of the bowl. With the mixer on low speed, beat in half of the flour mixture. Beat in all of the buttermilk. Beat in the remaining flour mixture until just blended; don't overmix (small lumps are OK). Fold in the blueberries. Transfer the batter into the prepared pan smooth the surface. Bake for 30 to 35 minutes, until a wooden pick comes out clean or with little moist bits clinging to it. Cool the cake on a wire rack. Cool completely before glazing. To make the glaze, whisk together all the ingredients until smooth. When the cake is cooled, drizzle the glaze over top. Cut into squares and serve. Store leftovers in an airtight container for up to 4 days. 

Baked Pina Colada Donuts. Moist pineapple donuts dunked in vanilla glaze and glittered with sweet coconut. Like the classic cocktail in donut form (and without rum)! Baked not fried too!   https://lnkd.in/g82Vkj6 Makes 18 donuts INGREDIENTS For the donuts: Cooking spray 2 cups all-purpose flour 1/2 cup plus 2 tablespoons granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 6 ounces 100% pineapple juice 2 large eggs 1 teaspoon pure vanilla extract 4 tablespoons melted butter For the topping:  2/3 cup powdered sugar 2 tablespoons milk 1/2 teaspoon pure vanilla extract 1 cup shredded coconut INSTRUCTIONS Preheat the oven to 350 degrees. Coat 2-3 donut pans with cooking spray (this recipe makes 18 donuts). In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Mix well. In a separate bowl, whisk together the pineapple juice, eggs and vanilla. Add the pineapple mixture to the flour mixture and whisk until blended. Whisk in the melted butter (you add the butter last so it doesn't harden when it hits the cold juice and eggs). Spoon the mixture into the prepared pans, filling each donut cup 3/4 full. Bake for 8 to 10 minutes, until the donuts spring back when gently pressed. Meanwhile, to make the topping, whisk together the powdered sugar, milk and vanilla in a shallow bowl. Place the coconut on a plate.  When the donuts are finished baking, cool them in the pan, on a wire rack, for 1 minute. Release the sides of the donuts from the pan (with your fingers or a butter knife) and flip the pan over onto the rack, allowing the donuts to fall onto the rack. While still warm, dunk the donuts in the glaze and then the coconut. Return the donuts to the rack. Serve warm or room temperature.