HOMEMADE MOIST CHOCOLATE CUPCAKES

INGREDIENTS
CHOCOLATE CUPCAKES

1. 1 cup (130g) all purpose flour
2. 1 cup (207g) sugar
3. 6 tbsp (43g) Hershey’s Special Dark Cocoa powder*
4. 1 tsp baking soda
5. 1/2 tsp salt
6. 1 large egg
7. 1/2 cup (120ml) buttermilk
8. 1/2 cup (120ml) vegetable oil
9. 3/4 tsp vanilla
10. 1/2 cup (120ml) hot water

CHOCOLATE FROSTING

1. 1 1/4 cups (280g) unsalted butter, room temperature
2. 12 oz semi sweet chocolate chips, melted
3. 3 tbsp (22g) Hershey’s dark cocoa powder
4. 5 cups (575g) powdered sugar
5. Pinch of salt
6. 4–5 tbsp (60-75ml) heavy whipping cream

INSTRUCTIONS
1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
2. Add the dry ingredients to a large bowl and whisk together. Set aside.
3. Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Add the water to the batter and mix until well combined. Batter will be thin.
6. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
8. To make the frosting, beat the butter in a large mixer bowl and mix until smooth.
9. Add the melted chocolate and mix until well combined.
10. Add the cocoa powder and mix until well combined.
11. Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined.
12. Add remaining powdered sugar and salt and mix until smooth.
13. Add remaining heavy cream as needed to get the right consistency of frosting.
14. Pipe the frosting onto the cupcakes. I used Ateco tip 844.


For more detail lifeloveandsugar

BOSTON CREAM PIE CUPCAKES

INGREDIENTS
VANILLA CUPCAKES

1. 6 tbsp (84g), unsalted butter, room temperature (I use Challenge Butter)
2. 3/4 cups (155g) sugar
3. 6 tbsp (86g) sour cream, room temperature
4. 2 tsp (10ml) vanilla extract
5. 3 large egg whites, room temperature
6. 1 1/4 cups (163g) all purpose flour
7. 2 tsp (8g) baking powder
8. ¼ tsp salt
9. 6 tbsp (90ml) milk, room temperature
10. 2 tbsp (30ml) water, room temperature

PASTRY CREAM FILLING

1. 2 egg yolks
2. 6 tbsp (78g) sugar
3. 1 1/2 tbsp cornstarch
4. 1 cup + 2 tbsp (270ml) milk
5. 1 tbsp (14g) salted butter
6. 1 tsp vanilla extract

CHOCOLATE GANACHE

1. 12 oz (338g) semi sweet chocolate chips
2. 2 tbsp (30ml) light corn syrup
3. 3/4 cup + 2 tbsp (210ml) heavy whipping cream

INSTRUCTIONS
1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
3. Add sour cream and vanilla extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
9. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
10. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
11. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
12. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
13. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
14. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
15. Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
16. While the cupcakes and cream are cooling, make the chocolate ganache. Put the chocolate chips and corn syrup in a large bowl.
17. Bring the heavy cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.
18. Place the chocolate ganache in the fridge until completely cool and firm, 1-2 hours.
19. Once everything is cooled and ready, cut out the centers of the cupcakes. I use a cupcake corer, but a knife would work as well.
20. Divide the pastry cream between the cupcakes and fill in the centers.
21. Top the cupcakes with the chocolate ganache. I used Ateco tip 844 (Wilton 2D or 1M would work as well) to pipe roses on top. To make the roses, start the piping in the center then create a swirl moving outward. Complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away.
22. Refrigerate cupcakes until ready to serve. Cupcakes are best for 2-3 days.


For more detail lifeloveandsugar

Reese’s Pieces Cookies

INGREDIENTS

1. 1/2 cup (113g) unsalted butter, melted
2. 1/3 cup (66 g) granulated sugar
3. 1/2 cup (104g) light brown sugar, packed
4. 1 large egg
5. 1 teaspoon (5ml) vanilla extract
6. 1/2 teaspoon baking soda
7. 1/2 teaspoon salt
8. 1 1/2 cups (186g) all-purpose flour
9. 1 1/2 cups Reese's Pieces Candy use regular ones or the minis in the baking aisle

INSTRUCTIONS

1. Note: This dough requires chilling.
2. Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
3. Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in Reese's Pieces.
4. Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
5. Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
6. Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.

For more detail crazyforcrust

Maple Brown Sugar Cookies

Ingredients

1. 2 and 1/3 cups (290g) all-purpose flour (spoon & leveled)
2. 1 teaspoon baking soda
3. 1/2 teaspoon salt
4. 1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature
5. 1 cup (200g) packed dark brown sugar*
6. 1 large egg, at room temperature
7. 1/3 cup (80ml) pure maple syrup*
8. 1 teaspoon pure vanilla extract
9. 1 teaspoon maple extract*
10. 1 cup (130g) chopped pecans*

Maple Icing

1. 2 Tablespoons (30g) unsalted butter
2. 1/3 cup (80ml) pure maple syrup
3. 1 cup (112g) sifted confectioners’ sugar*
4. pinch salt, to taste

Instructions

1. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
2. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined.
3. Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. Dough will be creamy and soft.
4. Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
5. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
6. Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. This cookie scoop is helpful. Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will look very soft.
7. Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies, creating lovely cracks as you see in the pictured cookies. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
8. Make the icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste. Add a pinch of salt, if desired. Drizzle over cooled cookies. Icing will set after about 1 hour.
9. Cookies stay fresh covered at room temperature for up to 1 week.

For more detail sallysbakingaddiction

EASY PEANUT BUTTER FUDGE BARS

INGREDIENTS
PEANUT BUTTER COOKIE DOUGH:

1.  1 1/2 cups (3 sticks, 12 ounces) butter, softened
2.  1 1/2 cups (11.25 ounces) granulated sugar
3.  1 1/2 cups (11.25 ounces) light or dark brown sugar
4.  3 large eggs
5.  1 teaspoon vanilla extract
6.  1 1/2 cups (13.5 ounces) creamy peanut butter
7.  4 1/2 cups (22.5 ounces) all-purpose flour
8.  1 tablespoon baking soda
9.  3/4 teaspoon salt

FUDGE:

1.  1 can (14-ounces) sweetened condensed milk
2.  2 tablespoons butter
3.  Pinch of salt
4.  2 cups (12 ounces) semisweet chocolate chips
5.  1 teaspoon vanilla extract

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Lightly grease a large, rimmed baking sheet (11X17-inches) with nonstick cooking spray (see note for other pan size variations).
2. For the peanut butter cookie dough, in a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and brown sugar until light and creamy, 1-2 minutes. Add the eggs and vanilla and mix for another 1-2 minutes, scraping down the sides of the bowl as needed.
3. Add the peanut butter and mix until combined. Stir in the dry ingredients until no dry streaks remain.
4. Reserve about 2 1/2 cups of the dough (20-25 ounces) and set aside. Press the rest of the cookie dough in the bottom and into the corners of the prepared pan.
5. For the fudge, in a microwave-safe bowl (or in a saucepan on the stove), combine the sweetened condensed milk, butter, salt, chocolate chips and vanilla. Cook for 1-minute increments, stirring in between (or on medium-low heat on the stovetop), until the mixture is melted and creamy; don't overheat or let it burn!
6. Pour the fudge filling over the cookie dough layer and spread evenly with an offset spatula or knife.
7. Crumble the remaining cookie dough over the top in small pieces (it won't cover the top completely- that's ok).
8. Bake the bars for 15 minutes - don't overbake! The cookie dough should be soft; resist the temptation to let them cook until browned. Let the bars cool completely before slicing and serving. The bars can be cut and stored in the refrigerator, well-covered, for several days or frozen for several months.

For more detail melskitchencafe

COCONUT TOFFEE CHOCOLATE CHIP COOKIE BARS

Ingredients
CRUST:

1. 1 1/4 cups all-purpose flour
2. 1 cup old-fashioned oats
3. 2 cups flaked coconut
4. 1/2 tsp salt
5. 3/4 cup brown sugar
6. 1 cup butter softened
7. 1 egg lightly beaten
8. 12 oz semi-sweet chocolate chips

FILLING:

1. 14 oz sweetened condensed milk
2. 1/4 cup Karo® Light Corn Syrup
3. 8 oz toffee bits
4. Instructions
5. Preheat oven to 350°F.

CRUST:

1. Combine flour, oats, coconut, and brown sugar in a large bowl of electric mixer and mix at low speed.
2. Add butter and continue mixing until a crumbly dough forms. Add egg and continue mixing well. Stir in chocolate chips.
3. Reserve 1-1/2 cups of dough for topping. Press remaining dough into bottom of a lightly greased 13 x 9-inch baking dish.
4. Bake 10 minutes.

FILLING:

1. Combine sweetened condensed milk and corn syrup in a small bowl and mix until combined.
2. Pour evenly over hot crust.
3. Sprinkle with toffee bits.
4. Top evenly with reserved crust mixture.
5. Bake 25 to 30 minutes until golden brown. Cool and cut into bars.

For more detail momontimeout

Frosted Chocolate Mocha Cupcakes

Ingredients

Cupcakes:

1.  1 1/2 cups flour
2.  1 cup sugar
3.  1/3 cup cocoa powder
4.  1 teaspoon baking soda
5.  1/2 teaspoon salt
6.  2 eggs
7.  1/2 cup cold coffee
8.  1/2 cup vegetable oil (I used canola oil)
9.  1 tablespoon vinegar (I used cider vinegar)
10.  1 tablespoon vanilla

Mocha Frosting:

1.  1 12 cups (3 sticks butter), at room temperature
2.  3 cups powdered sugar
3.  4 tablespoons cocoa powder
4.  2 teaspoons vanilla
5.  1 tablespoon instant coffee, dissolve in about 2 teaspoons hot water
6.  12 chocolate covered espresso beans, to garnish (optional)

Instructions

1. Line a 12-cup muffin tin with paper liners. Set aside. Preheat oven to 350°.
2. In a small mixing bowl, whisk together the flour, sugar, cocoa, baking soda and salt. Set aside.
3. In a small bowl, whisk the eggs, coffee, oil, vinegar and vanilla. Add to dry ingredients; mix well.
4. Fill paper-lined muffin cups three-fourths full. Bake for 20-25 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
5. Cool for 10 minutes before removing from pan to a wire rack to cool. Frost when cooled to room temperature.
6. To make frosting, in your stand mixer fit with the paddle attachment, beat the softened butter with the powdered sugar until it is creamy.
7. Add  the cocoa powder, vanilla  and coffee. Beat for 2 minutes until fluffy. Pipe onto cupcakes. Top each cupcakewith a chocolate covered espresso bean if desired

For more detail thatskinnychickcanbake

Vanilla Cupcakes with White Chocolate Buttercrea

Ingredients

Cake:

1.  1 3/4 cups plus 2 tablespoons flour
2.  3/4 teaspoon baking powder
3.  1/4 teaspoon salt
4.  3/4 cup butter, at room temperature
5.  1 1/2 cups sugar
6.  3 eggs
7.  3/4 cup whole milk
8.  3/4 teaspoon fresh lemon juice
9.  1 1/2 teaspoons vanilla extract

Frosting:

1.  6 ounces white chocolate, chopped
2.  4 eggs whites
3.  1 cup plus 2 tablespoons sugar
4.  1 cup plus 2 tablespoons butter, at room temperature
5.  1 1/2 teaspoons vanilla
6.  1 cup white chocolate chips

Instructions

1. Preheat oven to 350º. Line muffin tins with paper liners.
2. Whisk together flour, baking powder and salt.
3. In large bowl, beat the butter and sugar on medium speed till light. Add eggs, one at a time, scraping bowl between additions. Mix together milk, lemon and vanilla. Add half this mixture to the batter. Mix until just blended, scraping down sides of bowl if necessary. Add half the dry ingredients and mix in well, followed by the remaining milk mixture, then the rest of the flour. Scrape down sides of bowl between additions.
4. Divide batter into 14 or so spots in the muffin tins. Bake in the middle of the oven about 15 minutes (mine took 23 minutes) or till tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes then remove to rack to finish cooling.
5. Melt the white chocolate in a microwave safe bowl, gently in the microwave…use 15-30 second intervals, stirring till melted. Cool to room temperature.
6. Combine the egg whites and sugar in bowl of mixer. Place bowl over pot of simmering water so that the water comes a third of the way up the bowl. Whisk the egg whites till just hot to the touch, about 1-2 minutes.
7. Use mixer on high to whip the eggs till thick and cooled to room temperature, about 5 minutes. Turn mixer speed to medium and add butter by tablespoon, making sure butter is mixed in before adding the next tablespoon. Add the chocolate and vanilla and mix till smooth. If the icing is too runny, refrigerate briefly till it thickens. Ice the cup cakes with the frosting and sprinkle with white chocolate chips.

For more detail thatskinnychickcanbake

Caramel Chocolate Brownies

Ingredients

1.  1 cup butter
2.  12 ounces semi-sweet chocolate, chopped
3.  1 1/2 cups sugar
4.  4 eggs
5.  1 tablespoon vanilla
6.  1 1/4 cups flour
7.  1/2 teaspoon salt
8.  1 cup semi-sweet chocolate chips
9.  14-ounce bag of caramels, unwrapped (I prefer Werther's Chewy Caramels over other brands. You may need 2 bags to get 14 ounces)
10.  1/3 cup heavy cream

Instructions

1. Preheat oven to 350º. Line 9 x 13 pan with non-stick foil or regular foil sprayed with cooking spray.
2. Melt butter and chocolate in a microwave-safe bowl, using 30-second increments, stirring each time till smooth. Add sugar, eggs, and vanilla and whisk till well incorporated. Stir in flour and salt.
3. Spread half the batter over the bottom of the prepared pan. Bake for 20 minutes and allow to cool for 20 minutes.
4. Melt caramels and cream in a microwave-safe bowl, using 30-second increments, checking and stirring each time till smooth. While still warm, pour caramel over the top of the brownies and spread to cover. If caramel has cooled, gently reheat in the microwave. Top with remaining brownie batter by dropping tablespoons of batter across the caramel then spread to edges. If the batter has become stiff, gently reheat in the microwave. Sprinkle top of brownies with chocolate chips and bake for an additional 20 minutes.
5. Allow to cool completely, then use foil to remove brownies from pan. Cut and serve.

For more detail thatskinnychickcanbake

Blackberry Cheesecake Bars

Ingredients

Crust:

1.  One 11-ounce box vanilla wafers
2.  ½ cup pecans
3.  1/2 cup butter, melted
4.  1½ teaspoons vanilla

Filling:

1.  Three 8-ounce packages cream cheese, at room temperature
2.  1½ cups sugar
3.  4 eggs
4.  ½ cup sour cream

Topping:

1.  4 cups fresh blackberries
2.  1 cup sugar
3.  4 teaspoons cornstarch

Instructions

1. Preheat the oven to 350°.
2. Line a 9-by-13-inch baking pan with nonstick foil. Set aside
3. Add the vanilla wafers and pecans to a food processor. Pulse until crumbs form. Add the melted butter and vanilla and pulse again until combined. Dump the mixture into the prepared pan. Evenly press the crumbs into the bottom of the pan.
4. Beat cream cheese and sugar with a paddle attachment until smooth. Add the eggs one at a time, beating until each egg is combined before adding another. Add the sour cream and mix again.
5. Scrape out the filling onto the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
6. To make the topping, add the blackberries, sugar and ¼ cup water to a saucepan. Bring to a boil over medium-high heat and cook until the juices begin to thicken about 5 minutes.
7. In a small bowl, stir together the cornstarch and 2 tablespoons water until smooth. Add this mixture to the berries, bring to a boil and cook for another couple minutes. Turn off the heat and cool the mixture.
8. Pour the blackberries over the cheesecake and place the pan into the fridge to chill at least 2 hours.
9. To serve, use the foil as a sling to remove bars to a cutting board. Slice into squares.

For more detail thatskinnychickcanbake

Perfect Yellow Cake Recipe with Chocolate Buttercream

Ingredients

For cake:

1.  4 cups plus 2 tablespoons cake flour
2.  2 teaspoons baking powder
3.  1 1/2 teaspoons baking soda
4.  1 teaspoon salt
5.  1 cup butter (2 sticks), at room temperature
6.  2 cups sugar
7.  2 teaspoons vanilla
8.  4 eggs, at room temperature
9.  2 cups buttermilk

For frosting:

1.  1 1/2 cups butter (3 sticks), at room temperature
2.  1 cup cocoa powder
3.  5 cups powdered sugar
4.  1/2 cup milk
5.  2 teaspoons vanilla

Instructions

1. Preheat oven to 350°. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment (I use an oil/flour cooking spray like Bakers Joy)
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In your stand mixer, beat butter and sugar on medium speed until pale and fluffy, then mix in vanilla. Add eggs one at a time, beating well and scraping down the bowl after each addition. Mix in buttermilk until just combined (will not be smooth). Add flour mixture in three batches, mixing until just combined. Be careful not to over-mix as this will toughen cake and cause big air bubbles.
3. Spread batter evenly in cake pan. Drop the cake pans onto the counter from a few inches up to release any air bubbles, 2 or 3 times. Bake until a toothpick inserted into the center of cake comes out clean, 35 to 40 minutes. Cool on a wire rack for about 10 minutes, then invert, remove cakes from pan and let finish cooling.
4. To make frosting, place the cocoa in the bowl of your stand mixer. Mix with whisk attachment to remove lumps. Add the butter and cream until smooth.
5. Alternate the powdered sugar and milk by adding about a cup of powdered sugar and a tablespoon of milk, mixing, then repeating until all is incorporated.
6. Add vanilla and mix to combine. You may adjust the powdered sugar and milk if you need a thicker or thinner frosting.

For more detail thatskinnychickcanbake

Moist Chocolate Cake with Chocolate Buttercream Frosting

Ingredients

Cake:

1.  2 cups sugar
2.  1 3/4 cups flour
3.  3/4 cup cocoa powder
4.  1 1/2 teaspoon baking powder
5.  1 1/2 teaspoon baking soda
6.  1 teaspoon salt
7.  2 eggs
8.  1 cup buttermilk
9.  1/2 cup (1 stick) butter, melted
10.  1 tablespoon vanilla
11.  1 cup hot coffee (I used one cup boiling water with 2 teaspoons instant coffee)

Buttercream Frosting:

1.  12 tablespoons butter (at room temperature)
2.  1 cup unsweetened cocoa powder
3.  5 1/3 cups powdered sugar
4.  2/3 cup milk
5.  2 teaspoons vanilla

Instructions

1. Preheat oven to 350º. Grease and flour (or use Baker's Joy) three 9-inch cake pans, line with parchment rounds and grease the parchment, too. Set aside.
2. With a stand mixer, stir together the first 6 (dry) ingredients. Add eggs, buttermilk, butter, and vanilla and beat for about 2 minutes on medium speed, scraping sides of the bowl at least once. Stir in coffee.
3. Divide batter between the three pans. I like using a kitchen scale to divide the batter evenly. The batter will be thin.
4. Bake for 30-35 minutes or until a toothpick inserted in middle comes out clean. Cool for about 10 minutes, then run a knife around edges of pans. Carefully remove cakes from pans to a wire rack to cool completely. Gently remove parchment.
5. Cool completely before frosting.
6. To make the frosting, cream the butter. Add cocoa and powdered sugar alternately with milk. Beat until it reaches spreading consistency, adding more milk as needed. Mix in vanilla.

For more detail thatskinnychickcanbake

Chocolate Chip Cookie Bars

Ingredients

1.  2 1/4 cups all purpose flour
2.  1 tsp baking soda
3.  1 tsp salt
4.  1 cup butter softened
5.  3/4 cup granulated sugar
6.  3/4 cup brown sugar
7.  2 large eggs
8.  1 tsp vanilla extract
9.  1 cup pecans
10.  1-2 cups chocolate chips

Instructions

1. Pre-heat your oven to 350 degrees °F.
2. In a medium bowl, whisk together your dry ingredients ( flour, baking soda and salt) and set aside.
3. In the bowl attached to a stand mixer, place the butter, white sugar and brown sugar. Start the mixer on low speed and cream them together until they are fully incorporated.
4. Add in the eggs, beating until smooth, then mix in the vanilla until completely mixed in as well. 
5. Stop the mixer and then add the dry ingredients, beating on medium speed until fully incorporated.
6. Mix in the pecans and chocolate chips by hand.
7. Take a jelly roll pan (which is basically a standard baking sheet that has a raised edge) and grease it well. Spread the mixture through the pan evenly. IF you want THICK bars, then use a 9x13 pan ( this is how I make them, they are so good!)
8. If you used a jelly roll pan, bake them for 15-17 minutes and start checking to see if they are done. If you are making thick and chewy cookie bars, bake in the oven for 25-30 minutes- do not overbake! You want them slightly under-baked so that they are chewy.
9. Remove and cool. Slice into servings.

For more detail thekitchenmagpie

RICH AND CHEWY BUTTERSCOTCH BARS

INGREDIENTS

1. 1 1/4 cups brown sugar
2. 1/2 cup melted butter
3. 1 1/2 tsp maple flavoring
4. 2 eggs
5. 1 1/2 cups flour
6. 1 tsp baking powder
7. 1/4 tsp salt
8. 1/2-1 cup chopped pecans or walnuts

INSTRUCTIONS

1. Cream brown sugar, melted butter, and maple flavoring in a mixing bowl. Beat in the eggs. Stir in dry ingredients and nuts.
2. Pour batter into a greased 9" square pan.
3. Bake at 350° for about 30 minutes or till toothpick comes out clean. Cool on a wire rack, then cut into bars.

For more detail creationsbykara

Caramel Crush Bars

Ingredients

Crust:

1. 1 1/2 cups quick oats
2. 2 1/4 cups flour
3. 1 1/2 cups brown sugar
4. 1 1/4 cups butter

Filling:

1. 1/4 cup butter
2. 1 cup brown sugar
3. 1/4 cup milk
4. 2 tsp vanilla
5. 2 tbsp flour

Instructions

1. Melt butter completely.
2. Mix butter with oatmeal, flour, and brown sugar.
3. Press 2/3 of this mixture into a greased (I also like using parchment paper) 9x13 pan and bake at 325ºF for 10 minutes. When done, allow it to cool.
4. Set remaining 1/3 of crust aside for topping.
5. While crust is baking, melt butter for filling in a saucepan.
6. Stir in brown sugar until smooth. (about 1 minute)
7. Repeat for milk, vanilla, and flour, adding each one separately.
8. Bring to a slow boil for about 3 minutes until it begins to thicken. Be sure to stir continuously.
9. Remove from heat.
10. When crust is cool to the touch, pour caramel filling on it.
11. Sprinkle remaining crust mixture over top.
12. Bake at 300ºF for an additional 20 minutes.
13. Bars will appear a bit runny but will firm up when cool.

For more detail inspirationalmomma

MOUNDS BAR BROWNIES

Ingredients

1. 3/4 cup all-purpose flour
2. 3/4 cup unsweetened cocoa powder
3. 3/4 cup butter, melted
4. 1 1/4 cups sugar
5. 3 large eggs
6. 1 teaspoon vanilla extract
7. 14 ounces sweetened shredded coconut flakes
8. 12 ounce can sweetened condensed milk
9. 10 ounces semi-sweet chocolate chips

Instructions

1. Heat oven to 325 degrees F. Line a 8x8 baking pan with aluminum foil, allowing the sides of the foil to form an overhang over the side of the pan, then spray with cooking oil. Do not skip this step as the brownies will be impossible to get out.
2. Combine flour and cocoa in a medium bowl and set aside.
3. In a separate bowl, mix butter, sugar, and vanilla extract. Add eggs one at a time mixing well after each addition.
4. Gradually add flour mixture and mix well until well blended. Spread evenly into your prepared 8x8 baking pan. Bake at 325 degrees F for 30-33 minutes, until a knife or toothpick inserted through the center comes out clean.
5. While the brownies are baking, in a medium bowl (can be the same bowl from mixing the flour and cocoa. Just wipe it clean.) combine the sweetened shredded coconut flakes and sweetened condensed milk. Mix until combined and set aside.
6. When done remove brownies from the oven and evenly smooth out the coconut mixture on top. Gently press the mixture into each corner.
7. Evenly sprinkle the chocolate chips on top the coconut mixture.
8. Return the pan to the oven and bake an additional 5 minutes.
9. Remove from oven and gently smooth out the chocolate chips. They should be softened enough to easily spread.
10. Set the pan aside and allow to cool for 2-3 hours, or until the chocolate layer has firmly set. This step can also be done overnight as well.
11. After chocolate layer has fully set lift brownies from pan using the foil overhang and place on a cutting board. With a sharp knife slice the brownies. Enjoy!

For more detail heresyoursavings

STRAWBERRIES AND CREAM COOKIE CRUMBLE BARS

INGREDIENTS

1. 1 package pre-made Sugar Cookie Dough
2. 8 oz Cream Cheese
3. 1/2 C Sugar
4. 1/4 tsp Almond Extract
5. 1 can Strawberry Pie Filling
6. 1/2 C Flour
7. 1/4 C Brown Sugar
8. 3 Tbsp. Butter, cold
9. 1/2 C walnuts

INSTRUCTIONS

1. Preheat the oven to 375F.
2. Press the cookie dough into a lightly greased 9×13 baking dish. Bake for 5 minutes and cool completely.
3. Beat the cream cheese, sugar, and extract until smooth. Smooth over the crust and spoon the strawberry pie filling over the sweetened cream cheese.
4. Whisk together the flour and brown sugar then cut in the cold butter to form a grainy crumb. Add in the walnuts and sprinkle over the strawberry pie filling.

1. Bake for 25 minutes or until the edges are brown and toasty. Cool on a wire rack before cutting. You can serve them warm and eat with a fork, or refrigerate and eat with your fingers.
2. I liked them cold with a glass of milk! The perfect dessert bar.

For more detail pintsizedbaker

Frilly Lemon Meltaway Cookies #desserts #sugar

What could be more beautiful than Frilly Lemon Cookies at a Casual get-together? I venerate Lemon Meltaway Cookies and have been making them for Tea Parties for a considerable length of time. I normally pursue the fundamental headings and structure the treat mixture into logs, which are cut and heated. Today, I thought I'd have a go at rolling the batter out and utilizing my blossom molded dough shapers!

I cherished the Ruffles that the Wilton 1M tip made with the icing! It's such a great amount of prettier than simply spreading the icing with a blade! To ensure that I would have enough icing, I simply multiplied the icing formula.

The accompanying formula is the fundamental Land O Lakes formula. To make my variant, structure the batter into a circle previously chilling, at that point take off to around 1/2" thick. Cut out wanted shapes and heat. Whenever cool, pipe the (multiplied) icing onto treats and residue with powdered sugar.

Ingredients :

• 1 1/4 cups all-purpose flour
• 3/4 cup Land O Lakes® Butter, softened
• 1/2 cup cornstarch
• 1/3 cup powdered sugar
• 1 tablespoon lemon juice
• 1 teaspoon freshly grated lemon zest

Frosting

• 3/4 cup powdered sugar
• 1/4 cup Land O Lakes® Butter, softened
• 1 teaspoon freshly grated lemon zest
• 1 teaspoon lemon juice

Instructions :

1. Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed.
2. Divide dough in half. Shape each half into 8x1-inch log. Wrap each in plastic food wrap. Refrigerate 1-2 hours or until firm.
3. Heat oven to 350°F.
4. Cut each log into 1/4-inch slices with sharp knife. Place 2 inches apart onto ungreased cookie sheet. Bake 8-12 minutes or until set. (Cookies will not brown.) Cool completely.
5. Combine all frosting ingredients in small bowl. Beat at medium speed, scraping bowl often, until fluffy. Frost cooled cookies. Makes approximately 48 cookies.

Read More Our Recipe : ROSÉ RASPBERRY SORBET MIMOSAS 

Homemade Cinnamon Rolls {Soft & Delicious!} #desserts #breakfast

I have been looking for the ideal cinnamon moves for quite a long time. Fundamentally, I've been going for a formula that was near the ones we were served when I was in school. While a great many people think school nourishment is awful, our school really had some entirely extraordinary menus. The cooks came in very early and made nearly everything by hand, starting with no outside help. That incorporated these astounding cinnamon rolls that they would serve at whatever point bean stew was on the menu. I have adjusted a couple of things and the outcomes are liquefy in your mouth delectable. While I think they taste best warm from the broiler, the remainder of the family prefers them cold as well.

I'll concede that I used to be scared by home made bread things however I've truly stretched out of late and discovered it's truly not so hard. So despite the fact that these cinnamon moves take a brief period, they are in no way, shape or form troublesome. Simply adhere to the formula guidelines and you'll be headed to a mouth-watering cinnamon roll!

Natively constructed cinnamon moves starting with no outside help formula. Sticky and deliscious sweet or breakfast.

Also Try Our Recipe : STRAWBERRY LIME VODKA TONIC 

Ingredients
Dough:

• 1 cup warm (not hot) milk
• 1 tablespoon instant yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 3 tablespoons butter, soft
• 2 small eggs
• 3 cups flour

Filling:

• ¼ cup butter, melted
• 1 cup brown sugar
• 2 tablespoons cinnamon

Glaze:

• 4 to 8 ounces cream cheese, softened
• ¼ cup butter
• 1½ cups powder sugar
• ½ teaspoon vanilla
• 2 tablespoons milk

Instructions

1. Using a dough hook in a stand mixer, combine the warm milk, yeast, sugar, salt, butter, and egg on low.
2. Slowly add in flour.
3. Once the flour is incorporated, turn mixer to medium speed.
4. Add more flour if necessary. The dough should be soft and sticky but pull away from the side of bowl.
5. Transfer dough to a large lightly greased mixing bowl, cover, and let rise for 1 hour.
6. Grease a 9x13 baking pan.
7. Roll dough out to a 12x18 inch rectangle.
8. Brush the dough with the ¼ cup melted butter from the filling.
9. In a small bowl, combine the brown sugar and cinnamon.
10. Sprinkle mixture over buttered dough.
11. Roll up tightly lengthwise to make one long roll.
12. Use thread to cut dough into 12 (one inch) slices.
13. Place slices into greased pan.
14. Cover and let rise for about 45 minutes.
15. Preheat oven to 325 degrees.
16. Bake rolls for 20-30 minutes or till brown. (Time will depend on how hot and even your oven bakes.)
17. After pulling rolls out of the oven, beat together glaze ingredients. Add additional milk for desired consistency.
18. Frost the rolls while still warm and serve.
19. Store leftovers in an airtight container for up to 4 days.

Read More Our Recipe : Cookies ‘N Cream Cheesecake

Salted Butterscotch Chocolate Fudge Brownies

Ingredients

For the Chocolate Fudge Brownies

1. 95 g (3/4 cup / 3.3oz) plain (AP) flour
2. 1/4 teaspoon baking powder
3. 35 g (1/3 cup) dutch processed cocoa
4. 1/4 teaspoon salt
5. 100 g (1/2 cup / 3.5oz) white sugar
6. 100 g (1/2 cup packed / 3.5oz) dark brown sugar
7. 2 large eggs, beaten
8. 1 teaspoon vanilla
9. 113 g (1/2 cup / 1 stick) unsalted butter
10. 50 g (1.8oz) dark (70% cocoa) chocolate

For the Salted Butterscotch Sauce

1. 100 g (1/2 cup / 3.5oz) white sugar
2. 100 g (1/2 cup packed / 3.5oz) dark brown sugar
3. 2 tablespoons water (notes)
4. 1 tablespoon liquid glucose or light corn syrup (notes)
5. 85 g (3oz / 3/4 stick) unsalted butter, chopped into cubes
6. 1/3 cup thickened cream
7. 1 teaspoon sea salt flakes
8. 1 tablespoon vanilla extract (notes)
9. Extra sea salt flakes for decoration

Instructions

For the Chocolate Fudge Brownies

1. Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8x8 inch slice pan with baking paper.
2. Combine the flour, baking powder, cocoa, salt and both sugars in a large bowl and whisk well until there are no lumps left.
3. In a separate bowl beat together the eggs and vanilla. Set aside.
4. In a small saucepan over the lowest heat, melt together the butter and chocolate while constantly stirring until it is just melted.
5. Mix the chocolate and butter into the dry ingredients. Add the egg mixture and stir until it is all just combined.
6. Pour the mixture into the prepared tin and spread to the edges.
7. Bake for around 25-27 minutes until the top is dry and there is no wobble left. A toothpick inserted should be a little sticky when it comes out.
8. Sit another 8x8 inch pan on top and press down gently to flatten the brownie while still warm, then remove. Allow the brownie to cool in the tin.

For the Salted Butterscotch Sauce

1. Combine the sugars, water and glucose in a large heavy based saucepan over low heat. Stir gently until the sugar dissolves then bring to a low simmer and cover with the lid for 2 minutes
2. Remove the lid and let it come to a low rolling boil, swirl the pan every so often for another 2-3 minutes. Add the butter and stir until it melts and combines completely. Add the cream and stir until fully combined.
3. Now bring the butterscotch to a low rolling boil and let it boil, stirring every so often for another 7-8 minutes until the bubbles get big, slow and and when you stir the mixture is coming away from the sides of the pan.
4. Test the butterscotch by dropping a little into some ice cold water and it should firm up quite quickly to a chewy texture.
5. Turn off the heat and add the salt and vanilla. Stir through well and pour over the top of the brownie.
6. Allow the brownie to cool at room temperature for 1/2 hour before transferring to the fridge to set and cool for at least another 2 hours.

For more detail sugarsaltmagic

Finnish Christmas Cookies

Ingredients

1. 2 cups butter, softened
2. 1 cup sugar
3. 4 cups all-purpose flour
4. 1 large egg, lightly beaten
5. 2/3 cup finely chopped almonds
6. Colored sugar, optional

Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in flour and mix well. Cover and refrigerate for 1 hour.
2. Roll out onto a well-floured surface to 1/4-in. thickness. Brush lightly with egg. Sprinkle with almonds and sugar if desired. Using a fluted pastry cutter or knife, cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets.
3. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks.

For more detail tasteofhome

Cranberry Cake

Cranberry Cake

1. 2 1/2 cups all-purpose flour
2. 1 teaspoon cinnamon
3. 1 teaspoon baking powder
4. 3/4 teaspoon baking soda
5. 1/4 teaspoon salt
6. 3/4 cup unsalted butter softened
7. 1 2/3 cups brown sugar
8. 1 tablespoon orange zest
9. 3 large eggs*
10. 1/2 cup sour cream*
11. 1/2 cup milk**
12. 2 cups cranberries***

White Chocolate Cream Cheese Frosting

1. 8 oz cream cheese brick style, full fat
2. 6 oz white chocolate melted & cooled
3. 2 1/2 cups powdered sugar
4. 1-3 tablespoons cream

Topping

1. 2 oz white chocolate melted
2. 1/4 cup dried cranberries

Instructions

Cranberry Cake

1. Preheat the oven to 350F degrees. Grease and lightly flour a 9x13 inch cake pan.
2. In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda, & salt.
3. In a large bowl beat together the butter and brown sugar until fluffy (at least 2 minutes).
4. Add in the vanilla extract & orange zest, then mix in the eggs 1 at a time until combined.
5. In a liquid measuring cup whisk together the sour cream and milk.
6. With the mixer on low speed, beat the flour mixture into the butter mixture about 1/3 at a time alternating with about 1/3 of the sour cream & milk mixture until combined.
7. Gently fold in the cranberries with a rubber spatula or wooden spoon.
8. Pour/spoon the batter into the prepared pan & bake for 27-33 minutes, or until the top looks set and an inserted toothpick comes out clean.

White Chocolate Frosting & Topping

1. Beat the cream cheese with an electric mixer until soft.
2. Beat in the white chocolate (make sure it's not piping hot before adding it in).
3. Mix in the powdered sugar about 1 cup at a time, alternating with the cream until the desired sweetness is reached.
4. Frost the cooled cake.
5. Sprinkle the top with dried cranberries and drizzle white chocolate on top.

For more detail justsotasty

Perfect Vanilla Frosting

INGREDIENTS

1. 1 1/2 cup (339 g) (3 sticks) unsalted butter, cold.
2. 5 cups (650 g) powdered sugar
3. 2 1/2 teaspoons (12 ml) pure vanilla extract
4. 2 tablespoons (30ml) heavy whipping cream (or milk)

INSTRUCTIONS

1. Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter look light in color.
2. Add 2 cups of powdered sugar and mix on low speed until incorporated into the butter then add the vanilla extract and mix to combine. Beat for about 60 seconds.
3. Next, add an additional 2 cups of powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
4. Add last 1 cup powdered sugar along with the heavy whipping cream. Beat on low until the ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.

For more detail beyondfrosting

Keto Turtle Brownie Fat Bombs

Ingredients

1. Swerve chocolate cake mix
2. 3 Eggs
3. 2 Tbsp. Butter unsalted
4. 2 Tbsp. Swerve brown sugar substitute
5. ¼ C. Heavy whipping cream
6. ¼ C. Chopped pecans

Instructions

1. Preheat the oven to 350 degrees.
2. In a mixing bowl, combine the Swerve chocolate cake mix and the three eggs. Beat on high until a thick batter has formed.
3. Carefully spread the batter out into a well greased 9×9 baking pan. This will be a little difficult because it is so thick, but stick with it.
4. Bake the brownie mixture for 15-20 minutes until completely cooked through.
5. Let the brownies cool.
6. While the brownies are cooking, add 2 tablespoons of butter to a pot over medium-low heat on the stove.
7. Once melted, whisk in the heavy whipping cream and the brown sugar substitute until well combined.
8. Cook the mixture down on the stove for about 15 minutes until a thick sauce has formed.
9. Drizzle the sauce over the cooled cake, and top with chopped pecans.
10. Allow the caramel sauce to set for about 30 minutes before slicing the brownies into 20 small fat bombs.

For more detail kimspireddiy

Frosted Soft Sugar Cookies

Frosted Soft Sugar Cookies

INGREDIENTS

COOKIES

1. 1/2 cup unsalted butter
2. 1/2 cup canola or vegetable oil
3. 1/2 cup granulated sugar
4. 1/2 cup confectioners’ sugar
5. 1 large egg
6. 1 teaspoon vanilla extract
7. 1 teaspoon almond extract
8. 2 1/4 cups all-purpose flour
9. 1/2 teaspoon baking soda
10. 1/2 teaspoon cream of tartar
11. 1/2 teaspoon salt

FROSTING

1. 1/3 cup butter, softened
2. 2 1/2 cups confectioners’ sugar
3. 1/2 teaspoon vanilla extract
4. 1/2 teaspoon salt, optional and to taste
5. 2 1/2 to 3 tablespoons milk or cream, or as needed for consistency
6. food coloring, optional (I used 3 drops red food coloring to make pink)
7. sprinkles, for decorating

INSTRUCTIONS

MAKE THE SUGAR COOKIES

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, oil, sugars, and beat on medium-high speed until creamed and combined, about 4 minutes.
2. Add the egg, extracts, and beat until combined.
3. Add the flour, baking soda, cream of tartar, salt, and beat on low speed until just combined.
4. Using a 2-tablespoon cookie scoop, or your hands, form approximately 20 equal-sized mounds of dough, roll into balls, and flatten about halfway.
5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 7 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet) and bake for about 8 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
7. Allow cookies to cool on baking sheet for about 9 to 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack. While cookies are cooling, make the frosting.

MAKE THE FROSTING

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, sugar, vanilla, optional salt, and beat on medium-low speed until creamy.
2. Slowly add the milk or cream, as necessary, to achieve desired frosting consistency.
3. Optionally add the food coloring as desired.
4. Add a generous dollop of frosting to each cookie and add sprinkles to taste.

For more detail averiecooks

CHOCOLATE ZUCCHINI COFFEECAKE WITH CHOCOLATE CRUMB

INGREDIENTS:

Chocolate Crumb

1. 2/3 cup All-Purpose Flour Or Whole Wheat Pastry Flour
2. 1/3 cup All Natural Unsweetened Cocoa Powder
3. 1 cup Granulated Sugar
4. 1/4 teaspoon Sea Salt
5. 1/2 cup Cold Butter, Cubed

Chocolate Zucchini Cake

1. 2/3 cup Butter, Room Temperature Plus Additional For Pan
2. 1 1/2 cups Brown Sugar
3. 2 whole Eggs
4. 2/3 cup All Natural Unsweetened Cocoa Powder
5. 2 teaspoon Baking Soda
6. 1/2 teaspoon Sea Salt
7. 1 1/2 teaspoons Pure Vanilla Extract
8. 2 1/2 cups All-Purpose or Whole Wheat Pastry Flour
9. 2/3 cup Strong Hot Coffee
10. 1 1/2 teaspoons Apple Cider Vinegar
11. 3 cups Shredded Zucchini

INSTRUCTIONS

Preheat oven to 350 degrees.
Butter a 9"x13" pan and line with parchment paper. Butter parchment paper and set aside.

Chocolate Crumb Topping

1. In a mixer combine flour, cocoa powder, sugar, and sea salt, until well blended. 
2. Add butter and mix until well blended and crumbly. Move to a small bowl, and set aside.

Chocolate Zucchini Cake

1. Cream butter and brown sugar in mixer, until light and fluffy.
2. Add eggs one at a time blending well between each addition.
3. Mix in cocoa powder, baking soda, sea salt, and vanilla, until well combined.
4. Add flour, coffee, apple cider vinegar, and zucchini. Mix until combined.
5. Spread chocolate zucchini batter evenly over prepared pan. Press chocolate crumb mixture between fingers while distributing evenly over the top of cake.
6. Bake cake for 40-50 minutes until a toothpick inserted into the center of cake comes out clean.
7. Allow cake to cool before serving.

For more detail serenabakessimplyfromscratch

APPLE PIE CRUMB BARS

INGREDIENTS:

Apple Filling

1. 7 cups Granny Smith Apples, Peeled, Cored and Sliced
2. 1/3 cup Brown Sugar
3. 3 tablespoons All-Purpose Flour or Whole Wheat Pastry Flour
4. 1 tablespoon Cinnamon
5. 1 tablespoon Lemon Juice

Crumb Topping

1. 2 1/3 cup All-Purpose or Whole Wheat Pastry Flour
2. 2 cup Oatmeal
3. 1 cup Brown Sugar
4. 1 cup Granulated Sugar
5. 2 teaspoons Baking Powder
6. 1 teaspoon Salt
7. 2 teaspoon Cinnamon, Ground
8. 1 cup Cold Butter, Cubed

INSTRUCTIONS

1. Preheat oven to 350 degrees. Butter a 9"x13" pan. For easy removal line pan with parchment paper and butter parchment paper. Set pan aside.
2. Apple Filling
3. In a large bowl stir apples, brown sugar, flour, cinnamon, and lemon juice together, until well combined.
4. Crumb Topping
5. In a mixer fitted with a paddle attachment stir together on low speed flour, oatmeal, brown sugar, granulated sugar, baking powder, salt and cinnamon, until well combined. Add butter, and mix on medium-low speed, until well combined and crumbly.
6. Press half of the crumb mixture into prepared pan. Cover with apple filling. Press remaining crumb mixture between fingers to form large crumbs, and spread evenly over apples.
7. Bake Apple Pie Crumb Bars for 50-55 minutes, until lightly brown, and apples are desired tenderness when poked with a skewer.
8. Allow bars to cool until just warm before slicing.

For more detail serenabakessimplyfromscratch

FLOURLESS PEANUT BUTTER COOKIES

INGREDIENTS:

1. 1 cup Peanut Butter
2. 3/4 cup Brown Sugar, Packed
3. 2 tablespoons Brown Sugar
4. 1 whole Egg
5. 1 1/2 teaspoon Pure Vanilla Extract
6. 3/4 teaspoon Baking Soda
7. 1 pinch Salt

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. Line a cookie sheet with Silpat or parchment. Set aside.
3. In a mixer or by hand combine peanut butter and brown sugar until smooth and creamy.
4. Add egg, vanilla, baking soda and a pinch of salt. Mix until fully combined.
5. By heaping tablespoon or standard sized cookie scoop drop dough onto lined cookie sheet.
6. Use the back of a fork to form a crisscross pattern on each cookie.
7. Bake for 10-12 minutes until edges are lightly brown.
8. Allow cookies to cool on baking sheet for 2 minutes before removing to cooling rack.

For more detail serenabakessimplyfromscratch

EASY LOW CARB PEANUT BUTTER CHOCOLATE

image credit wholesomeyum

INGREDIENTS

1. 1/2 cup Powdered erythritol (or any powdered sweetener, to taste)
2. 3 tbsp Cocoa powder
3. 2/3 cup Peanut butter (creamy, salted)
4. 1/2 tsp Vanilla extract
5. 1/2 cup Almonds (coarsely chopped)
6. 2 tbsp Sugar-free dark chocolate chips (optional)

Recipe

Red Velvet Cherry Dream Bars

3 Ingredient Peanut Butter Cookies

The Best Ever Carrot Cake with Cream Cheese Frosting


INSTRUCTIONS

1. In a food processor, pulse together the sweetener and cocoa powder, until mixed. Add the peanut butter and vanilla. Process until smooth and glossy. Adjust sweetener to taste if needed. (The dough will be very dense, but should stick when pressed together. If it's powdery or crumbly, you may need to add more peanut butter, depending on how thick yours is.)
2. Pulse in the almond pieces until just combined. (Don't overmix - you want pieces for crunch.)
3. Line a cookie sheet with parchment paper. Use a cookie scoop to scoop the dough, press it in firmly, then release onto the cookie sheet. Use the palm of your hand to gently press down on each cookie ball to flatten. If using chocolate chips (optional), press them into the tops of the cookies.
4. Refrigerate for at least 30 minutes to firm up more. Store in the fridge.

For more detail wholesomeyum

Red Velvet Cherry Dream Bars

Ingredients

1. 1 16.5- ounce package Red Velvet cake mix do not follow ingredient directions on package
2. 2 eggs
3. 1/3 cup canola oil
4. 2 3.4- ounce packages instant vanilla pudding
5. 3 cups milk
6. 10 ounces cream cheese softened to room temperature
7. 1 cup confectioners' sugar
8. 1 21- ounce can cherry pie filling
9. 2 8- ounce containers Cool Whip Dairy Whip can also be used as a substitute

image credit 365daysofbakingandmore

Instructions

1. Preheat oven to 350 degrees F. and prepare a 9 X 13-inch baking dish by spraying it lightly with cooking spray.
2. In a medium mixing bowl, lightly beat the eggs. Add the canola oil and cake mix and mix together until thoroughly combined with no lumps.
3. Press batter evenly into the bottom of the prepared baking dish.
4. Bake for 12 - 15 minutes until set in the middle.
5. Transfer baking dish to a wire rack to cool completely.
6. In a medium bowl, mix together the pudding mix and milk. Place into refrigerator to set.
7. In a mixing bowl, beat the cream cheese. Add the confectioners' sugar and combine.
8. Fold in two cups of the Cool Whip.
9. To Assemble
10. Place dollops of the cream cheese mixture on top of the cooled cookie crust and spread evenly.
11. Place the cherry pie filling over the cream cheese and spread.
12. Add the vanilla pudding.
13. Cover with remaining Cool Whip.
14. Place into refrigerator to set for at least two hours.
15. Before serving, decorate with red colored sugar and holiday sprinkles.

For more detail 365daysofbakingandmore

SALTED CARAMEL REVEL BARS

Ingredients

1. 16 tablespoons 2 sticks of softened butter
2. 2 cups of firmly packed golden brown sugar
3. 1 teaspoon of baking soda
4. 2 eggs
5. 4 teaspoons of pure vanilla extract
6. 2 1/2 cups of all-purpose flour
7. 3 cups of quick-cooking 1-minute oats
8. 1 14 oz package of vanilla caramels unwrapped
9. 1 14- oz can of sweetened condensed milk
10. 1 1/2 teaspoons of sea salt

Instructions

1. Preheat oven to 350 degrees.
2. Line a 9x13 glass baking pan with foil and spray generously with non stick cooking spray.
3. Set aside 2 tablespoons of butter.
4. In the bowl of a stand mixer using paddle attachment, beat 14 tablespoons of butter with brown sugar and baking soda until fluffy, scraping down sides of bowl as needed.
5. Add eggs and 2 teaspoons of vanilla and continue mixing until well combined.
6. Add flour followed by oatmeal.
7. For caramel filling, combine remaining two tablespoons of butter, caramels and sweetened condensed milk in a small saucepan.
8. Heat over medium low heat, stirring occasionally until smooth.
9. Stir in two teaspoons of vanilla extract and 1/2 teaspoon of sea salt.
10. Divide cookie dough and press 2/3 of the dough into foil lined pan.
11. Pour caramel filling over cookie dough and spread evenly.
12. Top with remaining 1/3 of cookie dough.
13. Sprinkle with remaining 1 teaspoon of sea salt.
14. Bake at 350 for 25 minutes.

For more detail salted-caramel-revel-bars

Cookies and Cream Caramel Layer Bars

Ingredients

1. 1 package 16 oz PillsburyTM Big DeluxeTM HERSHEY'S refrigerated cookies ‘n’ creme cookies
2. 1/4 cup dark unsweetened baking cocoa
3. 1 package 11 oz caramel bits
4. 8 tablespoons heavy whipping cream
5. 3/4 cup pecans coarsely chopped
6. 8 tablespoons butter
7. 3 cups powdered sugar
8. 3 bars HERSHEY'S cookies 'n' creme candy 1.55 oz each, broken into pieces

Instructions

1. Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish or pan with cooking spray.
2. In medium bowl, crumble cookie dough; stir or knead in cocoa until well mixed. Press evenly in bottom of baking
3. dish. Bake 18 to 20 minutes or until set. Cool 20 minutes.
4. In medium microwavable bowl, microwave caramel bits and 2 tablespoons of the whipping cream uncovered on
5. High 1 1/2 to 2 1/2 minutes, stirring every 30 seconds, until smooth. Carefully spread caramel mixture evenly over
6. cooled bar base. Sprinkle with pecans. Cool about 20 minutes or until caramel is set.
7. In medium microwavable bowl, microwave 6 tablespoons of the butter uncovered on High 30 to 40 seconds or until melted. Beat in powdered sugar and remaining 6 tablespoons whipping cream until smooth and creamy. Pour
8. evenly over pecans. Refrigerate about 1 hour or until set.
9. In small microwavable bowl, microwave candy bars and remaining 2 tablespoons butter uncovered on Medium
10. (50%) 1 minute to 1 minute 30 seconds, stirring every 30 seconds until smooth. Spread evenly over bars.
11. Refrigerate about 2 hours or until center is firm. Cut into 8 rows by 4 rows.
12. 32 bars

For more detail eazypeazymealz

RED VELVET CAKE BATTER FUDGE

INGREDIENTS

1. 3 cups Red Velvet cake mix
2. 2 cups powdered sugar
3. 10 tablespoons butter, cubed
4. 5 tablespoons milk
5. 3/4 cup white chocolate chips
6. Sprinkles for decorating

INSTRUCTIONS

1. Sift together cake mix and powdered sugar in a large microwaveable bowl. Add cubed butter and milk, no need to stir. Microwave on high for 2 minutes.
2. Immediately remove from microwave and stir until all blended and creamy. Stir in chocolate chips making sure they completely melt in. Press fudge into a lightly greased 8x8 pan, add sprinkles on top if using and refrigerate until set, about 2 hours. Cut into squares and enjoy.

For more detail chocolatechocolateandmore

Chocolate Poke Cake

Ingredients

For Chocolate Cake:

1. 1 and 3/4 cups flour
2. 2 cups sugar
3. 3/4 cup unsweetened cocoa powder
4. 1 ½ teaspoons baking soda
5. 1 ½ teaspoon baking powder
6. 1/4 teaspoon salt
7. 2 eggs
8. 1 cup brewed coffee (or 1 cup boiling water if you don’t like coffee in the cake)
9. 1 cup milk
10. 1/2 cup vegetable oil
11. 1 teaspoon vanilla extract

For Chocolate Filling:

1. 14 oz. can of sweetened condensed milk
2. 1 cup semi -sweet chocolate chips

For Chocolate Whipped Cream Topping:

1. 2 cups heavy whipping cream
2. 1/2 cup powdered sugar
3. 1/4 cup cocoa
4. 1 taespoon vanilla extract
5. 1 1/2 cup mini chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Grease and flour a 9×13 inch baking dish and set aside.
2. In a large bowl combine dry ingredients (flour, sugar, cocoa, baking soda, baking powder and salt).
3. Add eggs, milk, oil and vanilla and beat on medium speed for 2 minutes, add coffee (or boiling water) and mix to combine (the batter will look runny). Pour it in the baking dish and smooth the top. Bake 35 to 40 minutes, (until toothpick inserted into center comes out clean).If the cake rise too much in the center and crack, you can press it gently with your palms, when it’s slightly cooled,just to smooth the top.
4. With a wooden spoon poke holes all over the top of the cake and set aside.
5. Place chocolate chips in a heatproof bowl and set aside. In a saucepan bring sweetened condensed milk to a boil and pour it over chocolate chips. Whisk until smooth.
6. Pour chocolate mixture over the cake and spread to fill in holes.
7. Set aside to cool (about an hour) then refrigerate until completely cooled.
8. To make the topping, mix heavy cream until soft peaks form, add powdered sugar, cocoa and vanilla extract and continue mixing until stiff peaks form. Spread it onto cooled cake and sprinkle with mini chocolate chips. Store in the fridge.

For more detail omgchocolatedesserts

CHOCOLATE CHIP MINI CHEESECAKE

INGREDIENTS
CRUST

1. 1 cup graham crackers crumb
2. 3 tablespoon unsalted butter, melted
3. 2 tablespoon light brown sugar
4. 1/2 teaspoon ground cinnamon

CHEESECAKE

1. 12 ounces cream cheese, softened
2. 1/2 cup granulated sugar
3. 1/4 cup light brown sugar
4. 2 eggs
5. 2 tablespoon Greek yogurt
6. 1 1/2 teaspoon vanilla extract
7. 2/3 cup semi sweet mini chocolate chips

CHOCOLATE GANACHE

1. 2/3 cup semi sweet mini chocolate chip
2. 1/3 cup heavy cream

WHIPPING CREAM

1. 1/3 cup heavy whipping cream
2. 1 tablespoon light brown sugar
3. 1/2 teaspoon vanilla extract

TO DECORATE

1. Chocolate sauce - optional
2. Graham cracker crumbs - optional

INSTRUCTIONS

TO MAKE CHEESECAKE:

1. Preheat the oven to 350F. Spray a cheesecake pan with cooking spray or line a muffin pan with 12 muffin liners, set aside.
2. In a medium dish combine graham cracker crumbs, melted butter, light brown sugar and ground cinnamon. Spread evenly in the cheesecake or muffin pan and press.
3. Put cream cheese, granulated sugar and light brown sugar in a large dish and mix, medium speed, until it gets creamy, then add eggs,
4. Greek yogurt and vanilla and mix until well combined. Stir in chocolate chips.
5. Spread over the graham cracker layer and bake for 13-15 min, turn the oven heating off, leaving the door open and leave the cheesecakes for 5 more minutes.
6. Take them out of the oven to cool completely, then take them out of the cheesecake pan and remove the muffin liners. Leave them in the fridge for 2-3 h.

TO MAKE CHOCOLATE GANACHE:

1. Put heavy cream in a pan and heat it on medium heat. Remove before it boils. Add chocolate chips. Cover it.
2. Leave for about 4 minutes, for the chocolate chips to melt. Stir until you get fine chocolate ganache. Spread evenly over the cheesecake.

TO MAKE WHIPPING CREAM:

1. In a medium dish mix heavy cream with an electric mixer, medium speed, add brown sugar and vanilla and mix until stiff peaks form.
2. Top with whipped cream. Drizzle with chocolate sauce. Spread graham cracker crumbs.

For more detail sweetspicykitchen

PEANUT BUTTER MUDDY BUDDY COOKIES

INGREDIENTS

1. 1 stick unsalted sweet cream butter, softened 1/2 C
2. 1/2 C peanut butter
3. 1/2 C light brown sugar
4. 1/2 C sugar
5. 1 egg
6. 1 1/2 C flour
7. 1/2 tsp baking soda
8. 3/4 tsp baking powder
9. 1 C Nestle milk chocolate chips
10. 1/2 tsp canola oil
11. 1/2 C powdered sugar

INSTRUCTIONS

1. Preheat the oven to 350 degrees
2. In a large bowl, mix together the flour, baking soda and baking powder
3. Using a standing mixer, cream together the butter, peanut butter, and both sugars until cream and combined
4. Mix in the egg until blended
5. Gradually mix in the flour until combined
6. Using the ice cream scooper, scoop some dough into your hands and roll into a ball
7. Place the cookie dough balls onto the cookie sheet
8. Take the bottom of a glass and lightly press down onto the cookies to get round disks.
9. Bake for 8-10 minutes
10. Once baked, let the cookies cool for a few minutes before transferring to a wire rack
11. Using a bowl, melt together the chocolate chips and oil in intervals of 30-45 seconds
12. Scoop melted chocolate into the piping bag
13. Cut off the tip of the piping bag and pipe dollops of chocolate into the middle of the cookie
14. Let the chocolate completely harden

For more detail kitchenfunwithmy3sons