Category: Desserts

Description
A moist carrot cake with pineapple, optional pecans and raisins, and cream cheese frosting.

Ingredients

• 1 1/2 cups granulated sugar
• 2/3 cup light brown sugar
• 1 cup vegetable oil
• 1/2 cup buttermilk
• 4 eggs
• 2 teaspoons vanilla extract
• 1/2 cup crushed pineapple
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 1/2 cups finely grated carrots
• 1 cup chopped pecans, optional
• 1 cup golden raisins, optional
• For the frosting: 16 ounces cream cheese, 4 ounces butter, 2 teaspoons vanilla, and 3 to 4 cups powdered sugar

Instructions

1. Preheat the oven to 350 degrees F and prepare two or three round cake pans.
2. Beat together the eggs, sugars, oil, buttermilk, vanilla, and pineapple.
3. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg.
4. Mix the dry ingredients into the wet ingredients.
5. Fold in the carrots, pecans, and raisins.
6. Divide the batter between the pans and bake until a toothpick comes out clean, about 25 to 40 minutes depending on pan size.
7. Cool completely.
8. Beat the frosting ingredients together until smooth and spread between the layers and over the cake.

Description
Classic chocolate chip cookies from the family notes.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, room temperature
• 1/2 cup white sugar
• 3/4 cup light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• Chocolate chips

Instructions

1. Preheat the oven to 350 degrees F.
2. Sift together the flour, baking soda, and salt.
3. Cream the butter with the white sugar and brown sugar until light and fluffy.
4. Beat in the vanilla and eggs.
5. Gradually mix in the dry ingredients until a smooth dough forms.
6. Fold in the chocolate chips.
7. Bake about 12 minutes for chewy cookies or up to 15 minutes for crispier cookies.

Description
Sweet-salty cookies made with bacon fat, peanut butter, and cinnamon sugar.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup salted butter, room temperature
• 1/4 cup bacon grease, cold
• 1 1/2 cups sugar, plus 2 tablespoons for topping
• 2 eggs
• 1/2 cup peanut butter
• 1 teaspoon vanilla
• 2 teaspoons cinnamon

Instructions

1. Preheat the oven to 350 degrees F.
2. Mix the cinnamon with the topping sugar and set aside.
3. Whisk together the flour, baking soda, and salt.
4. Cream the butter, bacon grease, and sugar until combined.
5. Beat in the eggs one at a time, then mix in the peanut butter and vanilla.
6. Add the dry ingredients and mix just until combined.
7. Scoop tablespoon-size portions, roll into balls, and coat in the cinnamon sugar.
8. Place on a parchment-lined baking sheet and bake 8 to 10 minutes until golden.

Description
A cinnamon-streaked coffee cake made in the slow cooker with a simple glaze.

Ingredients

• 2 1/2 cups flour
• 3/4 cup sugar
• 1 1/4 cups brown sugar, divided
• 2 teaspoons cinnamon, divided
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2/3 cup vegetable oil
• 2 eggs
• 1 1/3 cups milk
• For the glaze: 1/2 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla

Instructions

1. Whisk together the flour, sugar, 3/4 cup brown sugar, 1 teaspoon cinnamon, salt, and baking soda.
2. In another bowl whisk the oil, eggs, and milk.
3. Mix the dry ingredients into the wet ingredients.
4. Mix the remaining brown sugar and cinnamon together.
5. Grease the slow cooker and pour in half the batter.
6. Sprinkle with the brown sugar-cinnamon mixture, then add the rest of the batter.
7. Cover with a clean dish towel under the lid and cook on high about 2 1/2 hours, checking around 2 hours.
8. Whisk the glaze ingredients together and drizzle over the finished cake.

Description
A campfire skillet dessert with cookie dough, Oreos, and marshmallows.

Ingredients

• 1 package chocolate chip cookie dough
• 10 Oreos, broken
• 1 cup mini marshmallows
• Ice cream, optional

Instructions

1. Set a grate over a campfire.
2. Combine the cookie dough, Oreos, and marshmallows in a cast-iron skillet.
3. Cover with foil and cook about 9 minutes until the edges are deeply golden.
4. Let it cool slightly and serve, with ice cream if you like.

Description
A family cookie recipe with molasses, buttermilk, and warm spices.

Ingredients

• 1 cup molasses
• 1/2 cup shortening or butter
• 1 cup buttermilk
• 2 teaspoons spices
• 1 3/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• Flour, added 1/4 cup at a time until a cookie dough forms
• Sugar for sprinkling

Instructions

1. Mix the molasses, shortening or butter, buttermilk, spices, baking soda, salt, and vanilla.
2. Add flour 1/4 cup at a time until the mixture becomes a cookie dough.
3. Shape as desired and sprinkle with sugar.
4. Bake at 375 degrees F for 12 minutes.

Notes

• Family note: listed as Moie's recipe.
• The original note does not specify the exact spice blend or total flour amount.

Description
Soft, fluffy dinner rolls with a rich cinnamon honey butter.

Citation
Source: Joshua Weissman
URL: https://www.joshuaweissman.com/recipes/best-texas-roadhouse-rolls-recipe

Ingredients
Roadhouse Rolls (around 65-68% hydration):
– 3.25 teaspoons instant yeast (12g)
– 120g warm water
– 1050g all-purpose flour
– 465g whole milk, scalded and cooled to lukewarm
– 110g granulated sugar
– 2 teaspoons fine sea salt (12g)
– 1/8 teaspoon diastatic malt powder
– 50g unsalted butter, melted and slightly cooled
– 2 whole eggs
– 3 tablespoons melted butter, for brushing
– Smoked flaky salt

Charred Cinnamon Honey Butter:
– 3 cinnamon sticks, lightly charred and crushed
– 3/4 cup salted butter, softened (161g)
– 1/4 teaspoon fine sea salt (2g)
– 1/4 teaspoon fresh grated nutmeg
– 1/8 teaspoon very finely ground black pepper
– 1/4 cup powdered sugar (29g)
– 1 tablespoon wildflower honey (20g)
– 1 tablespoon buckwheat honey (20g)
– 1 vanilla bean, scraped

Instructions
1. Preheat oven to 375°F.
2. In a medium pot over medium-high heat, bring the milk to a boil. Remove from heat, pour into a bowl, and cool over an ice bath. Once cooled, add 120g filtered water, warm to 95°F, add the yeast, dissolve, and reserve.
3. In a stand mixer bowl, combine flour, sugar, salt, and diastatic malt powder, if using.
4. Using the hook attachment, slowly mix in the melted butter until incorporated. Add the milk mixture and eggs. Mix until the dough no longer sticks to the sides of the bowl.
5. Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap and let rise 1 to 1.5 hours at room temperature, or until doubled.
6. Punch down the dough, turn it out onto a floured surface, and divide into 40 even pieces. Shape into balls.
7. Place on a lined sheet tray, cover with plastic wrap, and proof for 20 minutes. Remove the wrap, spray lightly with water, and bake 15 to 18 minutes.
8. Brush the baked rolls with melted butter and sprinkle with smoked flaky salt.
9. For the butter, char the cinnamon sticks on both sides, let cool, crush into small pieces, blend into a fine powder, and sift.
10. In a bowl, whisk softened butter, salt, black pepper, 2 teaspoons charred cinnamon powder, nutmeg, and the seeds from half a vanilla bean until smooth.
11. Add powdered sugar and whisk vigorously to incorporate air. Add the honey and mix until combined.

Notes
Honey in the butter was marked optional in the source notes.