Alis Sweet Frenchies

15/09/2024

Love it 😍

15/09/2024

🥕🔥🔥 Carrot Cake HoneyBun Recipe
Ingredients:
For the Carrot Cake:

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup granulated sugar
½ cup packed brown sugar
1 cup vegetable oil
4 large eggs
2 cups finely grated carrots (about 4 medium carrots)
½ cup crushed pineapple, drained
1 cup chopped walnuts or pecans (optional)
1 teaspoon vanilla extract
For the HoneyBun Glaze:

½ cup unsalted butter
1 cup granulated sugar
¼ cup milk
1 teaspoon vanilla extract
¼ cup honey
For Garnish (optional):

Additional chopped nuts
Directions:
Prepare the Carrot Cake Batter:

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined.
Add the eggs one at a time, beating well after each addition.
Stir in the grated carrots, crushed pineapple, walnuts or pecans (if using), and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Bake the Carrot Cake:

Pour the batter into the prepared baking dish and smooth the top.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan on a wire rack.
Prepare the HoneyBun Glaze:

In a small saucepan, melt the butter over medium heat.
Stir in the granulated sugar and milk. Bring to a boil and cook for 2-3 minutes, stirring constantly.
Remove from heat and stir in the vanilla extract and honey until smooth and well combined.
Assemble the HoneyBun:

Once the cake has cooled, pour the warm HoneyBun Glaze evenly over the top.
If desired, sprinkle additional chopped nuts on top for garnish.
Serve:

Slice and serve your Carrot Cake HoneyBun. Enjoy the delicious blend of flavors and textures! 🥕🔥🔥

14/09/2024

Gorgeous 😍

14/09/2024

Marc is almost 16 weeks, he's Akc registration, current on shots and worming, microchip. He is wanting his forever family!
[email protected]
Www.AlisSweetFrenchies.com
Rogersville Mo

13/09/2024

Beautiful 😍

13/09/2024

I need this in my life STAT! 🥰

🤎
🤍

📸 unknown

11/09/2024

This front porch is perfect!😍

🤍
🖤

📸 unknown

01/09/2024

01/08/2024

Pray the Scriptures for your children, teens, and adult children with author Jodie Berndt.

01/08/2024

Luscious Chocolate Caramel Coffee Cake 🍫☕🍰

Ingredients:
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 tbsp instant coffee granules dissolved in 2 tbsp hot water
1 cup chocolate chips
½ cup caramel sauce (store-bought or homemade)
Directions:

Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix together the buttermilk, vegetable oil, eggs, vanilla extract, and dissolved coffee until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once the cake is cool, drizzle the caramel sauce over the top.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes.

30/07/2024

German Chocolate Cake Recipe 🍰
Ingredients:
Cake:
- 1 package (4 oz) Baker's German's sweet chocolate
- 1/2 cup water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Filling and Topping:
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened flaked coconut
- 1 cup chopped pecans
Directions:
Make the cake:
1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a small saucepan, melt the chocolate with water over low heat, stirring until smooth. Let cool.
3. In a medium bowl, mix flour, baking soda, and salt.
4. In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in melted chocolate and vanilla extract.
5. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
6. In another bowl, beat egg whites with an electric mixer on high speed until stiff peaks form. Gently fold into the batter.
7. Pour batter evenly into the prepared pans.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes; remove from pans to wire racks. Cool completely.
Make the filling and topping:
1. In a 2-quart saucepan, stir together evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook over medium heat, stirring constantly, until thickened, about 12 minutes. Remove from heat.
2. Stir in coconut and pecans. Cool until thick enough to spread.
Assemble the cake:
1. Place one cake layer on a serving plate. Spread one-third of the filling and topping mixture over the layer. Repeat with the second and third layers, spreading the remaining filling and topping mixture over the top layer.
Prep Time: 45 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 20 minutes + cooling time
Kcal: 550 kcal per serving | Servings: 12 servings

30/07/2024

30/07/2024

FRIED GREEN TOMATOES!
Recipe: https://princesspinkygirl.com/fried-green-tomatoes/