Everything But The Kitchen Sink Cake Food

KITCHEN SINK CHOCOLATE BUNDT CAKE...

Steps:

• Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with flour-added cooking spray.
• In a medium sized mixing bowl, sift together flour, cocoa powder, baking powder and salt.
• In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes. Beat in eggs and vanilla, until combined, about 1 minute. Reduce mixer speed to low, and beat in flour mixture, alternating with buttermilk. Continue to beat for 1-2 minutes, or until ingredients are well combined; stir in 1 cup chocolate chips, peanut butter chips and toffee bits until combined.
• Pour batter into prepared pan, and shake/tap a few times, to allow batter to settle into all of the creases. Bake at 350 degrees F. for 55-60 minutes, or until a wooden skewer inserted into cake comes out with moist crumbs attached.
• Cool for 10 minutes on a wire rack; run a knife around the edges of pan, and invert cake onto platter; cool for 45 minutes.
• Bring cream to a boil, in a small saucepan, over medium heat. Reduce heat to low, and stir in the additional 3/4 cup chocolate chips, until melted and smooth; drizzle evenly over cake and spread with a knife.
• Sprinkle and pack pretzel pieces, cookie pieces, and peanuts onto top and sides of cake; drizzle with caramel sauce.

KITCHEN SINK CAKE (CARROT)

Steps:

• Soak raisins in hot water for 30 minutes; drain and pat dry.
• Meanwhile, grease and flour a 9"x13"x2" baking pan.
• Preheat oven to 350 degrees Fahrenheit for metal pan or 325 degrees Fahrenheit for glass pan.
• In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
• In a large mixer bowl, beat vegetable oil, white sugar, brown sugar, and eggs on medium speed until combined.
• Whisk in carrots, pineapple, and bananas.
• Add dry ingredients to wet ingredients, one third at a time, until incorporated.
• Fold in pecans and raisins with a spatula.
• Pour batter into prepared pan and spread evenly.
• Bake 40 to 45 minutes or until tester in center of cake comes out clean.
• Cool to room temperature.
• FROSTING:.
• Beat cream cheese, powdered sugar, and cinnamon if using, in a medium bowl until smooth.
• Spread frosting over cake.

EVERYTHING BUT THE KITCHEN SINK COOKIES II

Steps:

• Preheat oven to 350.
• In a medium bowl, combine dry ingredients--flour, baking soda, baking powder& salt.
• Set aside.
• In a large bowl, cream butter (or margarine), shortening, sugar& brown sugar until light& fluffy.
• Add eggs and vanilla.
• Combine dry ingredients with butter mixture.
• Add oats, chips, coconut, raisins, cranberries& nuts (you'll need to mix by hand, unless you want to kill your mixer!) Drop dough onto ungreased cookie sheets, using a 1-ounce ice cream scoop.
• Flatten dough with the bottom of a glass dipped in sugar.
• Bake approximately 18 minutes or until lightly browned.
• Cool completely.
• Store cookies in an airtight container.

MARTHA'S EVERYTHING BUT THE KITCHEN SINK COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars. Beat in eggs, one at a time, until well blended. Stir in vanilla.
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt. With the mixer on low, gradually add to the butter mixture; continue mixing until well combined. Add the oats, coconut, toffee, chocolate, cherries, pecans, and pretzels and mix on low until just combined.
• Using a 2-inch ice-cream scoop, drop batter onto prepared baking sheets about 2 inches apart. Press tops down with the bottom of a glass, sprayed with nonstick cookie spray, to flatten cookies evenly. Transfer baking sheets to oven and bake until golden, 12 to 14 minutes.
• Let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.