Lazy J Bar C

Lazy J Bar C

Saturday, April 18, 2015

Strawberry


This young strawberry roan mare was at a ranch rodeo Jerry and I attended in Sonoita last fall. She is intently watching the other horses in the arena.

Linking up with Weekly Top Shot and Saturday's Critters.

Thursday, April 16, 2015

Blueberry Coffeecake


This luscious blueberry coffeecake is bursting with blueberries and the sour cream in the batter makes it extra moist and tender. There is also a lovely, buttery streusel topping to give it a little crunch. This is one of my favorite recipes to take when we go to Tombstone to the Art Gallery meetings. It is always a big hit! I hope you give it a try.

Cake
2 1/2 cups Baking Mix               **Click here to print this recipe**
1/2 cup sugar
1/2 cup sour cream
1/4 cup melted butter
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla
1 1/2 cups blueberries

Streusel Topping
1/2 cup brown sugar
1/3 cup Baking Mix
4 tablespoons cold butter cut into small pieces

Preheat oven to 350 degrees. Spray a 9 x 13-inch pan with nonstick cooking spray.

For topping, in a small bowl, combine brown sugar and Baking Mix, cut in butter until mixture is coarse and crumbly. Set aside.

In a large bowl, combine Baking Mix and sugar. In a medium bowl, combine sour cream, butter, eggs, milk and vanilla, mix well. Stir wet ingredients into dry and mix just until moistened. Batter will be thick. Spread batter into prepared pan. Spread blueberries evenly over the batter, press in gently if desired. Sprinkle topping over blueberries.

Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in center comes out clean.

This is really lovely served warm but it is also good left over the next day. :)

Monday, April 13, 2015

Chocolate Snack Cake


This is a moist, rich, extra-chocolaty snack cake that goes together quickly with the use of my Baking Mix. I made this cake yesterday for Jerry's birthday and he was a happy birthday boy! The chocolate chips in the batter really rev up the chocolate factor and the rich, creamy Chocolate Cream Cheese frosting makes it extra special.

Chocolate Snack Cake

1 1/4 cups Baking Mix               **Click here to print this recipe**
1/2 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon instant coffee granules
1 cup semi-sweet chocolate chips
1/2 cup butter, melted
2 eggs, lightly beaten
3/4 cup sugar
1/2 cup milk
1 teaspoon vanilla

Preheat oven to 350 degrees. Grease a 9 x 9 x 2-inch pan, set aside.
In a medium bowl combine the Baking Mix, flour, cocoa, instant coffee granules and chocolate chips. In a large bowl combine the melted butter, eggs, sugar, milk and vanilla, mix well. Add the dry ingredients to the wet and mix just until combined. Pour the batter into the prepared pan.
Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Let cool completely before frosting.

Chocolate Cream Cheese Frosting

1/4 cup butter, softened
4 ounces cream cheese, softened
1/2 teaspoon vanilla
1/4 cup cocoa powder
1 to 1 1/2 cups powdered sugar

Combine butter and cream cheese in a large bowl. Beat with an electric mixer on medium speed until light and fluffy. Beat in vanilla. Add cocoa powder and one cup of the powdered sugar, beat on low speed until thoroughly combined. Add extra powdered sugar as needed to reach a spreadable consistency with the frosting.

Store leftover frosted cake in the refrigerator because of the cream cheese frosting.

I've decided to resurrect my blog so that I can share the many recipes I have developed for my Baking Mix. I'm sure there will also be plenty of photos and stories of life here at the Lazy J Bar C to include all the animals, my adventures with container gardening and the beautiful Southeastern Arizona scenery.

I hope you enjoy the cake!

Thursday, March 13, 2014

Chocolate Guinness Cake


Or in this case...cupcakes! :)

I first made this cake and posted about it here a couple of years ago. It is just as good now as it was then so I thought I would share it again for St. Patrick's Day. The recipe was originally posted at Simply Recipes in March of 2012 and is an adaption of a recipe by Nigella Lawson.

Chocolate Guinness Cake

1 cup stout or porter beer                    **Click here to print this recipe**   
10 tablespoons unsalted butter
3/4 cup unsweetened cocoa
1 1/2 cups granulated sugar
1/2 cup brown sugar
3/4 cup sour cream
2 eggs
1 tablespoon vanilla
2 cups all-purpose flour
2 1/2 teaspoons baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees. Grease a 9-inch springform pan and line the bottom with a round of parchment or wax paper and then lightly grease the paper. If making cupcakes, line the pan(s) with paper liners AND lightly spray them with cooking spray.
In a large saucepan, heat the beer and butter over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off the heat and allow to come to room temperature. (Only takes a few minutes)
In another bowl, beat together the sour cream, eggs and vanilla until very, very well combined. Add to the butter-beer mixture and whisk together.
In another bowl, whisk together the flour, baking soda and salt. Add to the beer-butter mixture and whisk together until it just comes together. Pour into the prepared pan and give the pan a few short drops onto the counter to remove any air bubbles. If making cupcakes, fill each well three-quarters full with batter.
Bake cake for 50 to 60 minutes, cupcakes for 18 to 20 minutes, or until a wooden pick inserted in the center comes out clean. Allow to cool on a wire rack. Run a knife around the edge to separate the cake from the pan, if necessary, and remove the ring from the springform pan.
Frost as desired.

This recipe makes a LOT of batter and would easily make 30 to 36 cupcakes.

I frosted the cupcakes with a classic cream cheese frosting but a chocolate buttercream frosting would also be very good. Here is a photo of the cake I made in 2012.


Sharing with the Down Home Blog Hop, Rurality Blog Hop, From The Farm Blog Hop and Farmgirl Friday.

Friday, March 7, 2014

What I Have Been Up To...


...in between working on my Chicken Applique quilt, getting seeds started in my little greenhouse for this summer, volunteering at the Tombstone Art Gallery, participating in a Farmgirl Craft Swap and regular day-to-day cookin', cleanin' and clothes washin'.

These are 100% Mohair cinches hand woven by little ol' me and available for purchase on my new Lazy J Bar C Facebook page here. Mohair is the lustrous and strong hair of the Angora goat and is a traditional fiber for cinches. It's strong, it breathes and it wicks moisture away from the horse; whereas wool is a natural fiber but holds the moisture in rather than absorbing it and acrylic fibers don't breathe. Plus, it's a beautiful and functional piece of handmade 'wearable art' for the horse.

If you are in the market for a new cinch or know a horse lover who might be interested, I hope you will check out my handmade Mohair cinches. They also make nice gifts.  :)

P.S. I will post an update on my Chicken Applique quilt soon. The back is finished and part of the quilting is done. YAY!!

Sharing with Farmgirl Friday.

Monday, March 3, 2014

Toot-toot!

 

I know we are supposed to be humble and not toot our own horn but I just can't help it! ;)

Jerry and I were really busy all last week with the Tombstone Art Gallery, serving as docents, helping take down the quilt show and helping to set up for the Art Show. Saturday was the judging and open house for the Art Show and I was absolutely FLOORED to discover I had WON the photography class! My other two entries each received an Honorable Mention ribbon. I shared this picture of the old shoes on my blog here.

Here is my favorite cowboy with his Colored Pencil entry which won the Mayor's Award! :)