Glazed Cream Cheese Lemon Cookies

Ingredients

1. ½ cup unsalted butter softened
2. ¼ cup cream cheese softened
3. 1 cup granulated sugar
4. 1 large egg
5. ½ tsp vanilla extract
6. 2 tbsp to 3 tbsp lemon zest
7. 3 tbsp lemon juice
8. 2½ cup to 2¾ cup all-purpose flour if the dough is super soft, add more flour
9. 2 tsp cornstarch
10. 1 tsp baking soda
11. ¼ tsp salt

Lemon Icing
1½ tbsp lemon juice or water use any extra lemon zest, too
¾ cup to 1 cup powdered sugar

Instructions

1. Combine butter and cream cheese in a bowl fit with a paddle attachment of a mixer. Cream together for about 1 minute.
2. Add granulated sugar and continue to mix. Add egg and vanilla extract and continue to beat on medium to high speed until light and fluffy, about 5-7 minutes.
3. Add half the flour, all the baking soda, salt, cornstarch and lemon zest. Add lemon juice and the remaining flour.
4. Mix to combine until the dough starts to form like a ball. Add a little more flour until slight ball starts to form.
5. Cover and refrigerate dough at least 2-3 hours or up to a few days.
6. Preheat oven to 350 degrees F. Prepare baking sheet and spray with cooking spray or parchment paper.
7. Using a cookie scoop, scoop about 1½ tablespoon cookie dough. Roll cookie dough between hands to get a nice round ball and place on prepared cookie sheet.
8. Bake for 8-15 minutes.
9. TIP: This recipe is incredibly popular and has been made by thousands. While this recipe works for 90 percent of readers, another 10% it appears raw. If the cookies appear raw after baking and undercooked, continue to cook an extra 5-15 minutes. Every oven is different so use your best judgment on this recipe.
10. Removed from oven and while still hot, slightly press down if desired.
11. Allow cookies to cool down completely before transferring. Cookies will slightly harden overnight a little more so don't bake them much longer.
12. To make the glaze, combine powdered sugar and water together in a small bowl. Whisk fast until ingredients are combined with no lumps.
13. Dip cookies upside down into icing or drizzle icing over the top and allow to harden

For more detail swankyrecipes

White and Dark Chocolate Cream Cheese Chocolate Cake Bars

INGREDIENTS:

1. 1 box devil’s food cake chocolate cake mix (or your favorite boxed chocolate cake mix)
2. 1/2 cup unsalted butter (1 stick), softened
3. 1 large egg
4. 1 teaspoon vanilla extract (bourbon vanilla is especially nice)
5. 1 to 2 tablespoons cold brewed coffee or water, optional if necessary
6. 3/4 cup semi-sweet chocolate chips
7. 3/4 cup white chocolate chips
8. 1 can (14-ounces) sweetened condensed milk
9. 1/2 cup (4 ounces) cream cheese, softened (I use whipped cream cheese)
10. 1/2 teaspoon vanilla extract (clear imitation vanilla extract will keep this layer whiter)

DIRECTIONS:

1. Preheat oven to 350F and prepare a 9-by-13 inch pan by lining it with aluminum foil and then spraying it with cooking spray. In a large mixing bowl, combine the cake mix, butter, egg, vanilla and mix either with a mixer, with a spoon, or with your hands, kneading it together. The batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers and knead it together, adding the coffee (will deepen the flavor and does not make them taste like coffee) or water if necessary. Press the dough it into the prepared pan. It will be tacky, sticky, and a bit tricky to work with, but keep pressing, spreading, and finessing it. Sprinkle the white and dark chocolate chips evenly over the top.
2. In a mixing bowl, combine the sweetened condensed milk, cream cheese, 1/2 teaspoon vanilla, and stir until well combined, and pour mixture evenly over dough, using a spatula to gently spread and even it if necessary.
3. Bake for 24 to 27 minutes, or until edges of bars begin to barely brown and pull away slightly from the sides of the pan, or until the middle has barely set, taking care not to overbake. Note that the middle will not seem very well set and will be jiggly upon removing from oven and that is okay, you want to keep these gooey. They will continue to set up more after they have cooled. Allow bars to cool well before slicing and serving. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.

For more detail averiecooks

Mini Red Velvet Brownies with Vanilla Bean Cream Cheese Frosting

Ingredients

Red Velvet Brownies

1. 1 1/8 or sticks or 10 tablespoons unsalted butter, cut into chunks
2. 1 3/4 cups Ghirardelli Milk Chocolate Chips
3. 2 large eggs + 1 egg yolk room temp
4. 5 tablespoons granulated sugar
5. 1/2 cups + 1 tablespoon packed brown sugar
6. 1/2 teaspoon salt
7. 1 teaspoon vanilla extract
8. 1 tablespoon red food coloring
9. 1 cup all purpose flour
10. 1/2 teaspoon baking soda
11. 1 1/2 tablespoons Ghirardelli unsweetened cocoa powder

Vanilla Bean Cream Cheese Frosting

1. 8 ounces cream cheese room temp, I use Philadelphia Cream Cheese
2. 1/4 cup unsalted butter room temp
3. 1/4 teaspoon salt
4. 1 teaspoon vanilla extract
5. 3 cups confectioners sugar
6. 1 or 2 teaspoon vanilla bean paste I used Nielsen-Massey

Instructions

Preheat oven to 350 degrees.
Line a 9x9 or 8x8 baking pan with heavy-duty foil and very lightly grease the foil with vegetable shortening, like crisco.

Red Velvet Brownies

1. In a small saucepan, melt the butter over your lowest setting, then add the milk chocolate chips stirring constantly with a small whisk until melted and smooth.
2. Turn off heat and let set.
3. In a large mixing bowl, add the eggs into the bowl and lightly whisk.
4. In another bowl, add in the sugars and salt and whisk together.
5. Whisk in the melted chocolate into the egg/sugar mixture, then gradually whisk in the melted chocolate until just combined.
6. Briefly whisk in the vanilla and red food coloring.
7. In another bowl, whisk the flour, baking powder and cocoa powder together and sift into the chocolate mixture.
8. Stir with a silicone spatula and pour and spread out evenly into your prepared baking pan.
9. Bake 40 minutes, until toothpick comes out clean and transfer pan to cooling rack and let cool for 15 minutes.
10. Refrigerate, covered until cooled to frost.
11. Lay out on tin foil or cutting board and cut into 16 or 25 squares evenly using a sharp knife.
12. Make frosting.

Vanilla Bean Cream Cheese Frosting

1. Place cream cheese, butter, vanilla, vanilla bean paste and salt in small mixing bowl.
2. Using a mixer, beat on medium high until well combined.
3. Add confectioners sugar and mix until smooth and creamy.
4. Place frosting in a pastry bag with a pastry open or closed star tube and pipe a star in the middle, then pipe frosting around the star to create a rose.
5. Add sprinkles, chocolate shavings, etc.
6. Put back in fridge until ready to serve.

For more detail thebakingchocolatess

CREAMY CANNOLI DIP

INGREDIENTS

1. 16 ounces Ricotta cheese, drained
2. 8 ounces Mascarpone cheese
3. 1 1/2 cups Powdered sugar
4. 1 teaspoon Vanilla extract
5. 1 ½ cups Mini Chocolate Chips

INSTRUCTIONS

1. In medium bowl, mix ricotta cheese, mascarpone together until smooth.
2. Slowly add the powdered sugar ½ cup at a time mixing until smooth. Add vanilla and mix.
3. Add mini chocolate chips and fold them into the cannoli mixture.
4. Put the cannoli dip in an airtight container and refrigerator for 30 minutes.
5. Serve with waffle cone pieces, cookies, or graham crackers.
6. Enjoy!

For more detail homemadeinterest

MINI OREO CHEESECAKES

INGREDIENTS

For the crust:

1. 12 Oreos
2. 2 tablespoons (28 grams) butter, melted

For the cheesecake filling:

1. 12 ounces cream cheese softened to room temperature
2. 1/4 cup (60 grams) sour cream
3. 1/3 cup (65 grams) granulated sugar
4. 1 teaspoon vanilla extract
5. 1 large egg room temperature
6. 6 Oreos crushed

INSTRUCTIONS

To make the crust:

1. Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
2. Add the Oreos to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl and add the melted butter. Mix together until all of the crumbs are moistened. Evenly distribute the filling between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer. Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F while you make the filling.

To make the cheesecake filling:

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, add the cream cheese and mix until smooth. Add in the sour cream, granulated sugar, and vanilla extract and continue mixing until well combined, scraping down the sides of the bowl as needed. Add in the egg and mix on low speed until just combined, then gently fold in the crushed Oreos.
2. Evenly distribute the cheesecake filling between all 12 cavities of the pan and return to the oven. Bake at 325°F for 15-17 minutes or until the tops of the cheesecakes are set.
3. Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 2-3 hours or overnight. Once the cheesecakes are chilled remove them from the pan, serve, and enjoy!

For more detail livewellbakeoften

SUGAR FREE CHOCOLATE CUPCAKES

INGREDIENTS

1. 1½ cups Cake flour Sifted
2. ¼ cup Water Boiling
3. ¼ cup Coffee Hot, Freshly brewed
4. ½ cup Cocoa powder
5. 1 cup Splenda granulated or Splenda sugar blend
6. ¾ cup Butter Unsalted
7. 2 Eggs Large
8. ¼ cup Milk Whole
9. ½ tsp Baking soda
10. ½ tsp Baking powder
11. 1 tsp Vanilla extract

INSTRUCTIONS

1. In a small bowl, add boiling water, freshly brewed hot coffee, cocoa powder and milk. Mix everything until there are no lumps. Keep this chocolate mixture aside.
2. In a deep mixing bowl, mix together the eggs, butter and Splenda sugar until properly combined.
3. Now, add the chocolate mixture (that you made in Step 1) and vanilla extract and mix again.
4. In a another bowl, whisk together the cake flour, baking powder and baking soda. Dump this dry mixture into the wet mixture and mix until just combined. There may be some lumps… Don’t worry about them! Just don’t over-mix or else you will end up with weird spongy cupcakes.
5. Pour this batter into cupcake liners and bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
6. Allow the cupcakes to cool down and then frost them in sugar free icing or spread some peanut butter/ sugar free chocolate spread on top of them. Enjoy!

For more detail cakewhiz

Lemon Cheesecake Bars

Ingredients

For the Crust:

1. 2 cup Nilla Wafers, crumbs (about 60 cookies)
2. 1/4 cup granulated sugar
3. 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

1. 2 packages (8oz each) cream cheese, softened
2. 3/4 cup granulated sugar
3. 2 large eggs
4. 1 tsp lemon extract
5. 1 lemon, zested

For the Cookie layer:

1. 3/4 cup unsalted butter, softened
2. 1 1/2 cup granulated sugar
3. 1 large egg
4. 3/4 tsp vanilla extract
5. 1 1/2 tsp baking powder
6. 1/4 tsp kosher salt
7. 2 cup all-purpose flour
8. 1 lemon, zested
9. 11oz white chocolate morsels (I use Ghirardelli)

Instructions

1. Line a 13x9 baking dish with parchment paper. Set aside. Preheat oven to 350 degrees.
2. In a food processor, pulse Nilla Wafer cookies with sugar until fine crumbs. Add in melted butter and pulse until combined.
3. Press crumbs into the bottom of prepared baking dish. Using the palm of your hand, press crumbs firmly until they are pressed into the bottom of the dish.
4. For the filling, beat cream cheese with sugar, eggs, lemon extract and lemon zest using the whisk attachment of your electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over cookie crust.
5. For the cookie dough, beat butter and sugar for 2 minutes. Add egg, vanilla and lemon zest and beat until combined. Add in baking powder, salt and flour, beating until fully blended. Fold in white chocolate morsels. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Use your fingertips to spread gently until covered.
6. Bake for 30-35 minutes until lightly browned. The center will still be jiggly, that's okay. Allow to cool completely. Refrigerate for 4 hours (or overnight). Slice and serve COLD. Enjoy!

For more detail shugarysweets

The Best German Chocolate Brownies

INGREDIENTS:

Brownies

1. 1/2 cup unsalted butter (1 stick)
2. 6 ounces dark or bittersweet chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)
3. 2 large eggs
4. 3/4 cup granulated sugar
5. 1 tablespoon vanilla extract
6. 1 tablespoon brewed coffee (leftover or cold coffee is okay), optional but recommended
7. 1 teaspoon instant espresso granules, optional but recommended
8. 3/4 cup all-purpose flour
9. 1/2 teaspoon salt, or to taste

Topping/Frosting

1. 1/2 cup (4 ounces) full-fat evaporated milk
2. 1/4 cup unsalted butter, softened and quartered
3. 2 large egg yolks (discard whites or save for another use)
4. 1/2 cup light brown sugar, packed
5. 1/2 teaspoon salt, or to taste
6. 2 teaspoons vanilla extract
7. 3/4 cup sweetened shredded coconut flakes
8. heaping 1/2 cup chopped Fisher Pecans, lightly toasted if desired

DIRECTIONS:

1. Brownies – Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
2. To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.
3. Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
4. Add the flour, salt, and stir until smooth and combined without overmixing.
5. Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary.
6. Bake for about 20 to 22 minutes, or until center has just set and is no longer glossy. A toothpick should come out clean or with a few moist crumbs, but no batter. Allow brownies to cool in pan on top of a wire rack while you make the topping.
7. Topping/Frosting – To a medium saucepan, add the evaporated milk, butter, egg yolks, brown sugar, salt, and heat over medium-low to low heat for about 7 to 10 minutes, or until mixture has thickened. Whisk constantly or there’s a high likelihood you’ll end up with scrambled eggs in the bottom of your saucepan. The mixture should be boiling gently while whisking.
8. Remove pan from the heat, add the vanilla, and whisk to combine using caution because the mixture could bubble up.
9. Add the coconut, pecans, and stir to combine. Allow topping to cool in pan for about 5 minutes.
10. Turn topping out over brownies, using a spatula to spread it as necessary.
11. Allow brownies to cool uncovered for at least 1 hour before slicing and serving. I prefer to cover the brownies with foil and refrigerate for a few hours or overnight because they’re much easier to slice when chilled and I prefer the taste when chilled. Brownies will keep airtight at room temp for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 6 months. I store them in the fridge.

For more detail averiecooks

Healthy Whole Wheat Banana Cake with Creamy Greek Yogurt Chocolate Frosting

Ingredients

1. 1/2 cup Coconut oil, melted
2. 1/2 cup + 2 tablespoons packed Dark Brown Sugar
3. 2 large Eggs, at room temperature
4. 2 teaspoons Vanilla Extract
5. 1 1/2 cups Whole-Wheat Flour
6. 1 teaspoon Baking Soda
7. 1/2 teaspoon Cinnamon
8. 1/2 teaspoon Salt
9. 1/2 cup 2% Vanilla Bean Greek yogurt
10. 1/4 cup Unsweetened Almond Milk
11. 3 large VERY RIPE Bananas, smashed

For the Frosting:

1. 1/2 cup 2% Vanilla Bean Greek Yogurt
2. 4 ounces Cream Cheese, very soft
3. 1 teaspoon Vanilla Extract
4. 1/2 cup Confectioners' Sugar, Sifted
5. 1/4 cup + 2 tablespoons Unsweetened Cocoa Powder, Sifted
6. 1/2 teaspoon Cinnamon

Instructions

1. Preheat oven to 350 degrees (F). Grease an 8x8 inch baking pan; set aside.
2. In a large bowl whisk together the melted coconut oil and brown sugar. Beat in the eggs and vanilla; mix well.
3. In a separate bowl combine the flour, baking soda, cinnamon, and salt; stir the dry mixture into the wet mixture just until combined. Gently fold in the greek yogurt, almond milk, and mashed banans. Spread the batter evenly into the prepared pan.
4. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cake in the pan for at least 15 minutes before removing to a wire rack to cool completely.

For the Frosting:

1. In a large bowl beat together the Greek yogurt, cream cheese, and vanilla extract; beat well, until there is no lumps in the mixture.
2. Place a fine-mesh strainer over the mixture and sift in the sugar, cocoa powder, and cinnamon. Taste and add more sugar if needed/desired.
3. Place frosting in the fridge for 20 minutes before frosting the cooled cake. Cut into squares and serve at once, or store in the fridge until needed.
4. Spread on cupcakes.

For more detail bakerbynature

Lemon Coconut Cake

Ingredients

Cake

1. 5 eggs, separated
2. 1/4 tsp cream of tartar
3. 2 cups sugar
4. 1/2 cup butter, softened
5. 1/2 cup canola or vegetable oil
6. 2 tsp vanilla extract
7. 1 1/2 tsp almond extract
8. 2 cups all purpose flour
9. 2 Tbsp corn starch
10. 1 tsp baking powder
11. 1/2 tsp baking soda
12. 1/4 tsp salt
13. 1/2 cup coconut milk
14. 1/2 cup whole milk
15. 1/4 cup Greek yogurt or sour cream
16. 1 cup coconut, sweetened flaked

Frosting

1. 12 oz cream cheese, softened
2. 12 Tbsp butter, softened (1 1/2 sticks)
3. 1 tsp vanilla extract
4. 1 tsp almond extract
5. 2-3 Tbsp heavy cream
6. 5-6 cups powdered sugar
7. salt to taste
8. 1/2 cup shredded coconut, sweetened
9. 3/4 cup lemon curd

Topping

1. 2 cups toasted coconut
2. lemon slices, optional

Instructions

Cake

1. Separate the egg whites from egg yolks, and allow the egg whites to stand at room temperature for 30 minutes (it's easier to separate the eggs when cold, but it is better to whip the egg whites when they are at room temperature)*.
2. Preheat the oven to 325. Grease three 9" round cake pans and set aside.
3. In a large bowl, beat sugar, butter and oil until well blended. Add egg yolks, one at a time, beating well after each addition. Add in vanilla and almond extract. Set aside.
4. In a separate bowl, sift together flour, corn starch, baking powder, baking soda and salt. Set aside.
5. In a small bowl, mix whole milk, coconut milk, and Greek yogurt (or sour cream) together.
6. Alternately add flour mixture and milk mixture to the creamed mixture, beating well after each addition. Once combined, add in coconut.
7. Add cream of tartar to egg whites, and with clean beaters, beat on medium speed until stiff peaks form. Fold a fourth of the egg whites into the cake batter, then gently fold in remaining whites.
8. Once combined, divide the batter evenly into the 3 greased cake pans. Bake 25-30 minutes, or until a cake tester comes out clean. Allow to cool at least 10 minutes before carefully removing from the pans and allowing to cool completely on a wire rack.

Topping
In a 300 degree oven, toast 2 cups of coconut on a baking sheet, spread out in an even layer, about 8-12 minutes, or until lightly golden brown. Allow to cool while working on the frosting.

Frosting

1. For the frosting, beat cream cheese and butter until light and fluffy.
2. Add in 2 Tbsp of the lemon curd; mix.
3. Add in powdered sugar, beginning with 5 cups.
4. Add in vanilla and almond extracts. Beat together, scraping down the sides of the bowl as necessary.
5. Add in 2 Tbsp of heavy cream and beat. If frosting seems too thick, add in another Tbsp of cream. If it seems too thin, add in the last cup of powdered sugar (cream cheese frosting has a slightly thinner consistency than buttercream). Add in salt to taste (salt helps even out the sweetness).
6. (Before frosting the cake, you may need to trim the tops of each layer until they are flat.)
7. On a serving plate or cake stand, place down one of the layers. Spread a layer of frosting over the cake (about 1/3 cup). Spread lemon curd over the top (about 1/4 cup). Sprinkle on 1/4 cup of coconut. Top with second cake layer, and repeat the process. Top with the last layer and spread the remaining frosting over the top of the cake and around the sides, covering thoroughly. On the top of the cake, drizzle the last 2 Tbsp of lemon curd. With a toothpick, swirl the curd with the frosting.
8. Press toasted coconut on the sides of the cake and sprinkled lightly over the top.
9. Refrigerate cake for at least 2 hours before serving, and store the leftovers in the fridge.
10. Enjoy!

For more detail alattefood

EASY BROOKIES

INGREDIENTS

1 box Brownie mix
1 package Chocolate chip cookie dough Pre-made


INSTRUCTIONS

Prepare brownie batter, according to box instructions.
Spread batter evenly in a 9 inch square pan, lined with aluminum foil and sprayed with oil.

For the cookie layer, you have 2 options:

1. Option 1: Roll out the cookie dough between 2 sheets of wax paper. It should be approximately the same size as your pan. Gently place the cookie dough layer on top of the brownie layer. Don’t press it down.
2. Option 2: Instead of rolling out the dough, scoop out spoonfuls of the cookie dough and flatten it with your hands and piece it together on top of the brownie batter.
3. Bake at 350 degrees F for 25-30 minutes or until top is golden brown and an inserted toothpick in the center comes out with a few sticky crumbs.
4. Allow it to cool down completely.
5. Then, use a sharp knife to cut slices. Enjoy!

For more detail cakewhiz

Coconut Cheesecake Bars

Ingredients

For the Graham Cracker Crust:

1. 2 cups graham cracker crumbs 
2. 1/3 cup granulated sugar
3. 4 ounces unsalted butter, melted

For the Coconut Cheesecake Bars:

1. 3 (8 ounce) packages full-fat cream cheese, softened 
2. 1 cup full-fat sour cream, at room temperature 
3. 1 and 1/4 cups granulated sugar
4. 3 large eggs + 2 egg yolks, at room temperature
5. 1 teaspoon coconut extract (optional) 
6. 1/2 cup coconut cream (the thick variety!) 
7. 1 and 1/4 cups finely shredded coconut (sweetened or unsweetened) 

For the Coconut Mousse:

1. 3/4 cup heavy whipping cream
2. 3 tbsp powdered sugar
3. 1 Tablespoon coconut cream (the thick variety) 
4. 1 teaspoon coconut extract 
5. 4 ounces full-fat cream cheese, softened
6. toasted coconut, for garnish 

Instructions

For the Graham Cracker Crust:

1. Preheat oven to 350 degrees (F). Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
2. In a large bowl combine the graham cracker crumbs, sugar, and butter and, using a rubber spatula, mix well to combine. Press the mixture into the bottom - and slightly up the sides - of the prepared pan.
3. Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
4. Reduce the oven temperature to 325 degrees (F).

For the Coconut Cheesecake Bars:

1. In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held electric mixer, beat the cream cheese and sour cream until completely smooth. 
2. Add sugar and beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks and beat until combined.
3. Using a rubber spatula, fold in the coconut extract and coconut cream. Fold in the shredded coconut, mixing just until combined. 
4. Pour filling on top of prepared crust, and spread evenly.
5. Check to ensure your oven has cooled to 325°F, then place the pan in the oven and bake for 30 to 35 minutes, or until the edges have set and the middle is still a little jiggly. The cheesecake bars will firm up a lot as they cool.
6. Remove the bars from the oven, and cool at room temperature for one hour. Then refrigerate for at least 4 hours, or overnight.
7. When you're ready to serve: use the foil overhang to lift the cheesecake bars from the pan and transfer them to a cutting board. Top with coconut cream, then, using a large, sharp knife, slice the slab into squares, wiping the knife clean with a damp cloth between slices. Serve at once. 

For the Coconut Mousse:

1. Add heavy whipping cream, powdered sugar, coconut cream, and coconut extract to the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed until stiff peaks form, about 4 to 5 minutes.
2. Set whipped cream aside. In a separate bowl, beat cream cheese until completely smooth.
3. Fold whipped cream into cream cheese, stirring until well combined.
4. Remove cheesecake from the pan, then top with the mousse.
5. Sprinkle with toasted coconut and serve!

For more detail bakerbynature

Best White Cake Recipe

Ingredients

1. 3 cups all-purpose flour (be sure not to pack your flour into the measuring cup)
2. 1 Tablespoon baking powder
3. 3/4 teaspoon salt
4. 1 cup (8 ounces) unsalted butter, softened to room temperature
5. 1 and 1/2 cups granulated sugar
6. 6 large egg whites, *lightly beaten 
7. 1/2 teaspoon lemon zest, finely grated, optional
8. 1 and 1/2 cups whole milk
9. 1/4 cup oil (canola or vegetable)

Instructions

1. Preheat oven to 350 degrees (F). Generously grease the bottom and sides of two 9-inch round cake pans; set aside until needed. 
2. In a large mixing bowl, sift together the flour, baking powder, and salt; set aside. 
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute. Gradually add in the sugar. Once all of the sugar has been added, beat on high speed for 2 minutes. 
4. Reduce the speed to low and add in the lightly beaten egg whites, a little bit at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Beat in the lemon zest, if using. 
5. Add the flour mixture in three additions, alternating it with the milk, beginning and ending with the flour, mixing until just combined. Fold in the oil and mix on low until the oil is incorporated into the batter. 
6. Divide the batter evenly among the prepared pans and smooth the tops. 
7. Bake for 22 to 25 minutes, or until lightly brown around the edges and a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in the pans places on a wire rack for 15 minutes. Then invert the cake layers onto cooling racks and cool completely.
8. Once cool, frost with your icing of choice and serve! 

For more detail bakerbynature

Lemon Ricotta Cheesecake Cupcakes

Ingredients

For the Crust:

1. 1 cup Graham Crackers, pulsed into crumbs
2. 3 tablespoons Granulated Sugar
3. 1/4 teaspoon Kosher Salt
4. 3 and 1/2 Tablespoons Unsalted Butter, melted

For the Ricotta Cheesecake Filling:

1. 12 ounces Full-Fat Cream Cheese, very soft (use brick-style cream cheese for best results)
2. 1/2 cup Whole Milk Ricotta Cheese, at room temperature
3. 3/4 cup Granulated Sugar
4. 1 teaspoons Pure Vanilla Extract
5. 2 large Eggs plus 1 Egg Yolk, at room temperature
6. 1 and 1/2 Tablespoons All-purpose Flour
7. 1/3 cup fresh lemon juice
8. 1 teaspoon Fresh Lemon Zest

1/2 cup lemon curd

Instructions

Preheat oven to 325 degrees (F). Line a 12-cup muffin tin with paper liners, lightly spray liners with non-stick spray and set aside.

For the Crust:

1. In the body of a blender or food processor, combine graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs. 
2. Add melted butter; stir well to combine. 
3. Add 1 heaping tablespoonful to each lined muffin cup. 
4. Press the crust firmly into an even layer. Bake in preheated oven 5 minutes then remove from oven and set aside to cool. In the meantime, make your filling.

For the Ricotta Cheesecake Filling:

1. In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and Ricotta cheese until smooth. 
2. Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolk and beat until combined. 
3. Turn the mixer off and, using a rubber spatula, gently stir in the flour, mixing just until combined. Stir in the lemon juice and zest, mixing just until it's incorporated in the batter.
4.  Divide the filling evenly among cups - pouring it on top of the prepared crust layer - adding about 1/3 cup to each mold. 
5. The molds will be very full. 
6. Gently wiggle the pan back and forth to level the cheesecake filling. Bake in preheated oven for 22 to 24 minutes, or until cupcakes are puffed, set at the edges, and just a little jiggly in the center. Turn oven OFF and cool cheesecakes inside the oven, with the door cracked, for 5 minutes, before removing. 
7. Cool cheesecake cupcakes in the pan, placed on top of a cooling rack, completely, before transferring them to the refrigerator to chill for at least 4 hours. Once cool, top each cheesecake cupcake with a teaspoon of lemon curd. Store in the refrigerator, in an airtight container, until needed. Cheesecakes will keep for 5 days.

For more detail bakerbynature

Triple Chocolate Nutella Cupcakes

Ingredients

For the cupcakes:

1. 3 tablespoons coconut OR canola oil
2. 1 stick unsalted butter, melted and slightly cooled
3. 1/2 cup semi-sweet chocolate chips
4. 1 cup granulated sugar
5. 2 large eggs + 1 large egg yolk, at room temperature
6. 1 teaspoon vanilla
7. 3/4 cup + 2 tablespoons all-purpose flour, not packed
8. 1/2 teaspoon baking soda
9. 1 teaspoon baking powder
10. 1/2 cup unsweetened cocoa powder
11. 1/2 teaspoon salt
12. 1/2 cup full fat sour cream
13. 1/2 cup hot coffee OR hot water

For the Nutella Buttercream:

1. 1 stick unsalted butter, very soft
2. 3 cups confectioners sugar
3. 1/4 cup unsweetened cocoa powder
4. 3 tablespoons Nutella
5. 2 tablespoons whole milk or half and half
6. 1/4 teaspoon salt
7. 1 teaspoon vanilla extract
8. For the chocolate glaze:
9. 1 and 1/4 cups bittersweet chocolate chips
10. 3/4 cup heavy cream
11. 18 Ferrero Rocher candies (optional, see post for more information on this product)

Instructions

For the cupcakes:

1. Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off).
2. Melt the oil, butter,and chocolate together in the microwave, heating in 30 second increments, and stirring between increments each time. You can also melt the oil, butter, and chocolate over very low heat on the stovetop, but I find the microwave to be much easier. Whisk mixture until completely smooth and set aside to cool.
3. In a medium sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined; set aside.
4. In a large bowl, whisk together the eggs, yolk, sugar and vanilla together; beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until JUST combined - then quickly stir in the hot coffee/water. It's important not to over mix, here! Just stir until evenly combined.
5. Divide the batter among the 12 liners in your prepared pan. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool *completely before frosting.
6. For the Nutella buttercream:
7. Sift together the confectioners sugar and cocoa powder, whisking well to ensure it's bump and lump free!
8. Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy; about 2 minutes. Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the Nutella and milk, then add the vanilla and salt. Once all of the ingredients have been added, beat on high speed until light and creamy and combined; beat for at least 1 minute on high.
9. Frost cooled cupcakes and top with any decorations if desired.
10. Cupcakes stay fresh at room temperature in an airtight container for up to 4 days.

For the chocolate ganache:

1. Place chocolate chips in a wide and shallow heat proof bowl. Heat the cream in a small sauce pan over medium-heat. 
2. Bring to a boil, watching very carefully as it will happen fast. When the cream has come to a boil, remove from heat and pour over the chocolate chips. Allow the cream and chocolate to sit for minute, then whisk completely smooth. 
3. Let the ganache cool for a few minutes before you drizzle it over the cupcakes. 
4. Press a Ferrero Rocher candy on top of each cupcake and allow the ganache to set a few minutes before serving.

For more detail bakerbynature

Strawberries and Cream Donuts

Ingredients

For the Strawberries and Cream Donuts:

1. 1 cup + 2 tablespoons all-purpose baking flour
2. 1/2 cup granulated sugar
3. 1/2 teaspoon salt
4. 1 teaspoon baking powder
5. 1/2 cup full-fat sour cream
6. 2 1/2 tablespoons unsalted butter, melted
7. 1 large egg, at room temperature
8. 1/3 cup freeze dried strawberries, lightly crushed

For the Strawberry Frosting:

1. 2-3 tablespoons heavy cream (more if needed)
2. 1 cup confectioners' sugar, sifted
3. 1/4 teaspoon salt
4. 1/4 cup freeze dried strawberries, crushed or pulsed into berry dust (read notes in blog post for more on this)

Instructions

For the Strawberries and Cream Donuts:

1. Preheat oven to 350 degrees (F). Lightly grease a doughnut pan; set aside.
2. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the sour cream, melted butter, and egg. Gently fold the wet mixture into the dry mixture until just combined - don't over mix! Gently fold in crushed strawberries.
3. Spoon mixture into prepared doughnut pan, and bake for 10 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool completely in the pan before frosting.

For the Strawberry Frosting:

1. Combine heavy cream and confectioners' sugar in a medium-sized bowl. Whisk smooth, adding a touch more cream if the frosting seems too thick; adding a touch more sugar if the frosting seems too thin. Mix in salt and dried berries.
2. Once the donuts have cooled completely, spread the frosting over the tops of each and decorate with extra dried berries if desired.

For more detail bakerbynature

Butter Pecan Cookies

Ingredients
For the Buttered Pecans:

1. 1 and 1/2 cups pecan halves, finely chopped
2. 1 and 1/2 tablespoons unsalted butter

For the Butter Pecan Cookies:

1. 2 and 1/4 cups all-purpose flour
2. 2 and 1/2 tablespoons cornstarch
3. 1 teaspoon salt
4. 1 teaspoon ground cinnamon
5. 1 teaspoon baking soda
6. 2 sticks (8 ounces) unsalted butter, melted until browned
7. 1 cup dark brown sugar, packed
8. 1/2 cup granulated sugar
9. 2 teaspoons vanilla extract
10. 2 large eggs, at room temperature
11. 16 pecan halves, for decoration, optional

Instructions

For the Buttered Pecans:

1. Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.

For the Butter Pecan Cookies:

1. In a large bowl combine flour, cornstarch, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
2. Melt butter in a skillet over medium heat; continue cooking, stirring occasionally, until golden brown. Remove pan from heat and pour butter into a large, heatproof mixing bowl. Add in both sugars and whisk well to combine. Add in vanilla. Beat in eggs, one at a time, beating until eggs are just combined.
3. Using a rubber spatula, fold in the flour, stirring until just combined. Fold in the buttered pecans.
4. Cover bowl and refrigerate for at least 4 hours, and up to 2 days. If you refrigerate for more than 4 hours, you'll need to let the dough sit at room temperature until it's scoopable.

To Bake:

1. Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper.
2. Scoop 3 tablespoon sized rounds of dough onto the prepared sheet, leaving 2 inches in between each cookie for spreading. Firmly press a pecan half on top of each ball of cookie dough, if desired, then bake in preheated oven for 9 minutes, or until edges are set and the center is still a little jiggly. Sprinkle warm cookies with a little granulated sugar, if desired. Allow cookies to cool on the pan for 15 minutes, then carefully transfer to a cooling rack. Repeat with remaining cookie dough.

For more detail bakerbynature

Red, White and Blueberry Cupcakes

Ingredients

For the Red, White and Blueberry Cupcakes:

1. 1 stick (4 ounces) unsalted butter, softened to room temperature 
2. 1 cup granulated sugar
3. 1 teaspoon lemon zest
4. 1/2 teaspoon almond extract 
5. 4 large egg whites, at room temperature, and *lightly beaten
6. 1/2 cup full-fat sour cream
7. 1/4 cup whole milk
8. 1 and 1/2 cups plus 2 tablespoons cake flour, divided
9. 3/4 teaspoon baking powder
10. 1/4 teaspoon baking soda
11. 1/4 teaspoon salt
12. 3/4 cup blueberries, fresh or frozen, if using frozen don't thaw first
13. 1/2 cup raspberries, fresh or frozen, if using frozen don't thaw first

For the Cream Cheese Frosting:

1. 12 ounces cream cheese, VERY soft
2. 1/2 cup unsalted butter, VERY soft
3. 4 cups confectioners' sugar, sifted, more if needed 
4. 1 and 1/2 tablespoons heavy cream
5. 1/8 teaspoon salt (tiny pinch)

Garnish:

1. 1/2 cup fresh blueberries
2. 1/2 cup fresh raspberries 

Instructions

For the Red, White and Blueberry Cupcakes:

1. Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter until smooth. Gradually add in the sugar, then toss in the lemon zest and almond extract and continue beating until light and fluffy, about 2 minutes.
3. Reduce the speed to low and add in the beaten egg whites, a little bit at a time, beating well after each addition, and scraping down the sides of the bowl as needed. 
4. On low speed, beat in the sour cream, then the milk. Turn mixer off.
5. Add in 1 and 1/2 cups of the cake flour, baking powder, baking soda, and salt. Use a fork to lightly toss the dry ingredients together. Using a rubber spatula, gently fold the dry ingredients into the batter, mixing just until combined. Be sure not to over mix here or your cupcakes will be dense! Set aside.
6. In a small bowl combine the blueberries and raspberries with the remaining cake flour and toss to coat. Gently fold the berries into the batter, stirring just until combined.
7. Divide batter evenly among prepared cupcake liners. 
8. Bake for 18 to 20 minutes, or until a cupcake tester inserted in the center of a cupcake comes out clean, or with just a few moist crumbs attached. Cool completely before frosting.

For the Cream Cheese Frosting:

1. In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese and butter on medium-speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in cream. Once the cream has been incorporated, increase speed to medium-high and beat for 1 to 2 minutes, or until very fluffy.
2. Once the cupcakes have completely cooled, spread or pipe the frosting on top of the cupcakes. Decorate with fresh berries.
3. Cupcakes are best served the day they are made, but will keep, in an airtight container in the fridge, for 3 days. 

For more detail bakerbynature

strawberry banana oat bars

INGREDIENTS
FOR THE STRAWBERRY CHIA JAM:

1. 2 cups (350 g) frozen strawberries*
2. 2 Tbsp (30 ml) maple syrup
3. 2 Tbsp (14 g) chia seeds
4. 1 tsp vanilla extract

FOR THE BANANA OAT BARS:

1. 2 cups (160 g) rolled oats, divided**
2. 1 tsp baking powder
3. 2 medium-sized ripe bananas, mashed (200g or 1 cup)
4. 1/4 cup (60 ml) maple syrup
5. 1 tsp vanilla extract

INSTRUCTIONS
MAKE THE JAM:

1. Add strawberries and maple syrup to a medium saucepan set over medium heat. Heat until the berries begin to release their liquid, about 5-15 minutes depending on whether or not they were thawed first. Bring to a boil, stirring occasionally, until berries begin to break down and thicken, about 5 -10 minutes. Use your spoon to break them apart further if desired.
2. Stir in the chia seeds and vanilla, continuing to cook for another 5 minutes. Remove from heat and allow the jam to cool. It will continue to thicken the longer it sits, which is why I usually like to make it the night before I’m planning on making these bars.

MAKE THE BARS:

1. Preheat oven to 375F (190C) and prepare an 8×8 (20x20cm) baking dish by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Spray foil with cooking spray and set aside.
2. Place 1 cup of oats in a food processor or blender, and process until they resemble a fine flour. Transfer the oat flour to a large mixing bowl, and add the remaining rolled oats and baking powder, mixing well.
3. Add the mashed bananas, maple syrup, and vanilla extract, and mix until everything is well combined and a dough is formed.
4. Transfer 2/3 of the mixture into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down tightly and evenly. Spoon chia jam over the surface, and use a spatula or knife to spread it evenly, making sure to only go within 1/4 of the edge to prevent the jam from burning. Sprinkle remaining oat mixture on top, breaking up bigger chunks and pressing down lightly.
5. Bake for 30 minutes until the top turns a light golden brown. Remove from oven and allow to fully cool in pan before cutting into bars.

For more detail runningwithspoons

blueberry almond oat bars

INGREDIENTS
FOR THE BLUEBERRY CHIA JAM:

1. 2 cups (280 g) blueberries, fresh or frozen*
2. 2 tbsp (30 ml) maple syrup
3. 2 tbsp (20 g) chia seeds

FOR THE BARS:

1. 1 cup (80 g) rolled oats, gluten-free if needed
2. 1 cup (128 g) blanched almond flour
3. 1/2 cup (120 ml) unsweetened applesauce
4. 6 tbsp (75 g) coconut palm sugar**
5. 1 tbsp (15 ml) coconut oil, melted***
6. 1/4 tsp salt

INSTRUCTIONS

MAKE THE JAM:

1. Add the blueberries and maple syrup to a medium saucepan set over medium heat. Heat until the berries begin to release their liquid, about 5 – 15 minutes depending on whether or not they were fresh, frozen, or thawed. Bring to a boil, stirring occasionally, until the berries begin to reduce and thicken, about 5 -10 minutes. Use your spoon to break them apart further if desired.
2. Stir in the chia seeds, continuing to cook for another 5 minutes. Remove the pan from the heat and allow the jam to cool. It will continue to thicken the longer it sits, which is why I usually like to make it the night before I’m planning on making these bars.

MAKE THE BARS:

1. Preheat your oven to 325F (162C) and prepare an 8×8 (20x20cm) baking dish by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal.
2. Add the oats and almond flour to a high-speed blender or food processor and process on high for about 10 seconds, or until the oats have broken down into the consistency of a fine flour. Add the remaining crust ingredients and continue processing for about 20 – 30 seconds until a sticky dough begins to form. Make sure to stop and scrape down the sides of your blender/processor as necessary.
3. Transfer 2/3 of the dough into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down tightly and evenly. It might be a little stubborn, so just take your time and spread it as best you can – it doesn’t have to be perfect. Spoon the chia jam over the surface, and use a spatula or knife to spread it evenly, making sure to only go within 1/4 of the edge to prevent the jam from burning. Top with remaining dough by dropping it on top in in a few separate globs, and then using your spatula to spread them out.
4. Bake for 35 – 40 minutes, until the centre has set and the bars begin to turn golden brown. Remove from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. Use a sharp knife to cut them into individual bars and store them in an airtight container at room temperature for up to 5 days, or wrap individually and freeze for up to 3 months.

For more detail runningwithspoons

Softbatch Cream Cheese Chocolate Chip Cookies

INGREDIENTS

1. 1/2 cup (1 stick) unsalted butter, softened
2. 1/4 cup cream cheese, softened*
3. 3/4 cup light brown sugar, packed
4. 1/4 cup granulated sugar
5. 1 large egg
6. 2 teaspoons vanilla extract
7. 2 1/4 cups all-purpose flour
8. 2 teaspoons cornstarch
9. 1 teaspoon baking soda
10. 1/4 teaspoon salt, optional and to taste
11. 2 1/4 cups semi-sweet chocolate chips or chunks**

INSTRUCTIONS

1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
3. Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
4. Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
5. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.***
6. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

For more detail averiecooks

Pineapple Crush Jello Cake

Ingredients

1. 1 white cake mix
2. 4 large eggs
3. 1 Cup Crushed Pineapple with juice
4. 1/3 Cup Water or additional pineapple juice
5. ⅔ cup oil
6. 1 regular package pineapple jello small box-3 oz

Glaze

1. 1 1/2 Cups Powdered Sugar
2. 2-3 Tablespoons Coconut milk or pineapple juice or lemon juice is fine

Instructions

1. Preheat the oven to 350 degrees.
2. Spray a 9x13" cake pan with nonstick spray and sprinkle with flour.
3. Tip and tap the edges of the cake pan to coat it with flour.
4. In the bowl of a mixer, mix the cake mix, eggs, pineapple,water, oil and jello together.
5. Pour into greased and floured 9x13 pan.
6. Bake at 350* for 27-30 minutes.
7. When cake is done, prick with 2 tined fork or toothpick while still hot.
8. Immediately pour glaze over top.
9. Glaze
10. In a small bowl, mix the coconut milk and powdered sugar until smooth.

For more detail ohsweetbasil

HUMMINGBIRD CAKE

INGREDIENTS

1. 245 grams (1 and 3/4 cups) plain flour
2. 1/2 teaspoon baking powder
3. 1/2 teaspoon baking soda
4. 1 teaspoon ground cinnamon
5. 1/2 teaspoon ground nutmeg
6. 150 grams (3/4 cup) caster sugar
7. 45 grams (1/4 cup) brown sugar
8. 105 grams (1 cup) pecans, roughly chopped
9. 1 cup mashed banana (approximately 2–3 overripe bananas)
10. 1 cup tinned crushed pineapple in juice
11. 180 ml (3/4 cup) vegetable oil
12. 2 large eggs
13. 1 teaspoon vanilla extract

Pecan cookie crumbs

1. 105 grams (1 cup) pecans, finely chopped
2. 70 grams (1/2 cup) plain flour
3. 50 grams (1/4 cup) caster sugar
4. 1 teaspoon cornflour or cornstarch
5. 60 grams (1/4 cup) unsalted butter, melted

Cream cheese frosting

1. 60 grams (1/4 cup) butter, softened
2. 250 grams (1 and 1/4 cup) full fat cream cheese, softened, roughly chopped
3. 1 teaspoon vanilla extract
4. 435 grams (3 and 1/2 cups) icing sugar

INSTRUCTIONS

1. Preheat oven to 180 C (360 F). Grease and line an 8 inch baking tin with baking or parchment paper.
2. In a large bowl, place flour, baking powder, baking soda, cinnamon, nutmeg, caster sugar and brown sugar. Add pecans. Stir briefly to combine.
3. Mash bananas well with a fork and measure out 1 cup. Make a well in the centre of dry ingredients, add crushed pineapple and mashed banana. Add oil, eggs and vanilla.
4. Use a spatula to gently fold ingredients together until wet and combined. Pour into prepared cake tin and bake for approximately 55-60 minutes or until a skewer inserted into the middle comes out clean.
5. Transfer cake to a cooling rack and leave to cool completely before frosting.
6. To make the pecan cookie crumbs, add pecans, flour, sugar and cornflour to a medium mixing bowl. Pour over melted butter and stir until crumbs resemble wet sand.
7. Line a baking tray with baking or parchment paper. Add cookie crumbs and spread into one even layer. Bake for approximately 10-12 minutes or until just golden. Leave to cool completely.
8. To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add vanilla. Add sugar, 1 cup at a time, and continue to beat until smooth.
9. Add frosting to cake and use a small spatula to spread to the edges. Sprinkle over pecan cookie crumbs. Cut into slices and serve.

For more detail sweetestmenu

White Velvet Buttermilk Cake

Ingredients

White Velvet Cake Ingredients

1. 12 oz cake flour
2. 12 oz granulated sugar
3. 1 tsp salt
4. 1 Tbsp baking powder
5. 1/2 tsp baking soda
6. 5 oz egg whites room temperature
7. 4 oz vegetable oil
8. 10 oz buttermilk room temperature or slightly warm
9. 6 oz butter unsalted and softened
10. 2 tsp vanilla

Ermine Frosting Ingredients

1. 14 oz granulated sugar
2. 3 oz flour
3. 16 oz whole milk
4. 16 oz unsalted butter room temperature
5. 2 tsp vanilla extract
6. 1/4 tsp salt

Instructions

1. NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly.
2. Heat oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
3. Prepare two 8″x2″ (or three 6″) cake pans (with a little leftover batter) with cake goop or preferred pan spray. Fill your pans about 3/4 of the way full of batter.
4. Combine flour, sugar, baking powder, baking soda and salt in the bowl of .a stand mixer with paddle attachment. Mix 10 seconds to combine.
5. Combine 1/2 cup of the milk and the oil together and set aside.
6. Combine the remaining milk, egg whites and vanilla together, whisk to break up the eggs and set aside.
7. Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand (about 30 seconds). Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my kitchenaid) and let mix for 2 minutes to develop the cakes structure. If you don’t let your cake mix on this step your cake could collapse.
8. Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions.
9. Scrape down the sides again to make sure everything has incorporated then pour into prepared pans. Bake 35-40 minutes until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan.
10. IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking.
11. Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Flip onto a cooling rack and let cool fully. I chill my cakes before handling or you can wrap them in plastic wrap and freeze them to trap moisture in the cake. Thaw on the countertop while still wrapped before frosting.
12. Ermine Frosting Instructions
13. Whisk together your flour and sugar in a medium sauce pan over medium heat. Cook for about 2 minutes to toast the flour.
14. Slowly add in your milk, whisk to combine and bring your heat to medium-high. Whisk continuously until mixture is thickened and pudding like. Cover with plastic wrap and let cool.
15. Add your butter to the bowl of your stand mixer and whisk on high until light and fluffy. Slowly add in your cooled flour mixture one spoon at a time as you whip. Incorporating slowly insures a smooth buttercream.
16. Add in your vanilla and salt until everything is creamy and then you can frost your cooled cake.

PEANUT BUTTER CHEESECAKE COOKIE BARS

Ingredients

For the Cookie Dough

1. 1/2 cup butter, softened
2. 1/2 cup shortening
3. 1/2 cup sugar
4. 1 cup brown sugar
5. 2 eggs
6. 1 teaspoon vanilla
7. 1/2 teaspoon salt
8. 1/2 teaspoon baking soda
9. 2 1/2 cups flour
10. 1 cup peanut butter chips
11. 1 cup extra large chocolate chips

For the Cheesecake

1. 1 - 8 ounce package cream cheese, softened
2. 1/2 cup sugar
3. 1 egg
4. 1/4 cup peanut butter

For the Topping

1. 1/4 cup peanut butter chips
2. 1/4 cup chocolate chips
3. 1 teaspoon shortening

Instructions

1. Preheat the oven to 350 degrees. Spray an 8x8 pan with nonstick spray.
2. In a large mixing bowl, cream the butter, shortening, and sugars until light and fluffy. Add the eggs, vanilla, and salt and beat again.
3. Stir together the baking soda and flour. Slowly add to the butter mixture until incorporated. Stir in the peanut butter chips and baking melts by hand.
4. Press half the dough into the bottom of the prepared pan. Set aside.
5. In another bowl, beat the cream cheese and sugar until creamy. Add the peanut butter and beat until smooth.
6. Add the egg and beat until mixed in. Pour the cheesecake top of the cookie dough in the pan.
7. Crumble small pieces of cookie dough over the top of the cheesecake layer. Continue until all the dough has been used and the cheesecake has been covered. Bake for 45 minutes.
8. Remove and let cool on a wire rack for one hour, and then refrigerate until completely chilled. Cut into 16 bars.
9. In a small bowl, combine the peanut butter chips and 1/2 teaspoon shortening. Heat for 30 seconds in the microwave. Stir until melted and smooth.
10. Spoon into a plastic bag that has one corner cut off. Drizzle over bars.
11. Place the chocolate chips and 1/2 teaspoon shortening in a bowl. Heat for 30 seconds. Stir until melted and smooth. Drizzle over the bars. Keep refrigerated. Makes 16 bars.

For more detail insidebrucrewlife

Shirley Temple Cake

Ingredients

For the Cake:

1. 1 1/2 cups butter (softened)
2. 3 cups granulated sugar
3. 5 large eggs
4. 3 cups all-purpose flour
5. 2 teaspoons lemon extract
6. 3/4 cup 7up
7. 10 ounces maraschino cherries (drained and juice reserved)

For the Glaze:

1. 2 cups powdered sugar
2. 1 teaspoon lemon extract
3. 3-4 Tablespoons milk

Instructions

1. Preheat the oven to 325 degrees.
2. In large bowl mix together your butter (1 1/2 cups or 3 sticks) and sugar until light and fluffy.
3. Add in your eggs and continue to mix until blended.
4. Add in your flour and mix again until smooth.
5. Pour in your lemon extract and 7up and beat to combine.
6. Fold in your cherries.
7. Grease a bundt pan with shortening, then dust it with flour.
8. Spread the batter into a greased & floured bundt pan and bake for 1 1/2 hours or until center is set.
9. Allow the cake to cool for 10-15 minutes in the pan.
10. Turn the cake onto serving dish and let cool slightly and then using a skewer poke holes all over the top of the cake and pour your reserved cherry juice slowly over the top making sure the juice gets soaked up. It’s ok for it to seep to the bottom to soak as well.
11. Let cool completely.
12. Meanwhile mix together your glaze ingredients and drizzle over the top of your cake.
13. Top with more cherries if desired.

Milk & Cookies Cake

Ingredients

For the cake

1. 1 1/2 c. (3 sticks) butter, softened
2. 2 1/4 c. granulated sugar
3. 4 large eggs
4. 1 tbsp. pure vanilla extract
5. 3 c. all-purpose flour
6. 1/4 c. cornstarch
7. 2 tsp. baking powder
8. 1 tsp. kosher salt
9. 1 1/4 c. milk
10. 1 c. mini chocolate chips
11. 9 Chips Ahoy cookies, crushed

For the frosting

1. 2 c. (4 sticks) butter, softened
2. 1/2 tsp. kosher salt
3. 1 (14-oz.) can sweetened condensed milk
4. 2 c. powdered sugar

For garnish
Chips Ahoy cookies

Directions

1. Make cake: Preheat oven to 350°. Line three 8″ cake pans with parchment paper.
2. In a large bowl using hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.
3. In another large bowl, whisk together flour, cornstarch, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined. Fold in mini chocolate chips and crushed cookies.
4. Divide batter evenly between prepared cake pans. Bake until slightly golden on top and a toothpick inserted into the middle comes out clean, about 38 to 40 minutes. Let cool completely.
5. Meanwhile, make frosting: In a large bowl using the hand mixer, or in a standing mixer with the paddle attachment, beat butter and salt until light, fluffy, and lightened in color, 5 to 7 minutes. Slowly beat in sweetened condensed milk until fully incorporated, then beat in powdered sugar until smooth.
6. To assemble cake: Use a serrated knife to level tops of cakes. Place a small spoonful of frosting in the center of your serving dish to secure bottom cake. Cut four 3″ wide strips of parchment paper, and place in a square on your serving dish.
7. Frost crumb coat: Place first layer of cake in the center of your serving dish. Top with 1 cup buttercream and smooth into an even layer. Top with second cake, frost with another cup of buttercream, then top with final cake and frost with one more cup buttercream. Smooth out excess frosting along sides of cake until completely coated, adding more fresh buttercream if needed. Refrigerate 30 minutes.
8. When crumb coat has hardened, continue frosting cake with a thick layer of buttercream, reserving 1/2 cup for piping, if desired.
9. Decorate cake with cookies and serve.

Walnut Pineapple Cake

Ingredients

For the cake:

1. 1 ⅓ cup sugar
2. 2 large eggs
3. 20 ounces crushed pineapple with juice (1 can)
4. 1 teaspoon vanilla
5. 2 cups all-purpose flour
6. 2 teaspoons baking soda
7. 1 cup chopped walnuts

For the frosting:

1. ½ cup butter (room temperature)
2. 8 ounces cream cheese (room temperature)
3. 1 teaspoon vanilla extract
4. 1 ½ cups powdered sugar
5. ½ cup chopped walnuts for sprinkling on top (optional)

Instructions

Make the cake:

1. Preheat the oven to 350º Fahrenheit. Grease and flour a 9×13 baking pan (or spray with cooking spray).
2. In the bowl of a stand mixer, beat together the sugar and eggs.
3. Add in the pineapple and vanilla and mix well.
4. Add in the flour and baking soda. Mix just until combined.
5. Fold in the chopped walnuts.
6. Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Allow the cake to cool completely on a wire rack.

Make the frosting:

1. In a medium bowl, cream together the butter, cream cheese and vanilla (using a hand or stand mixer) until smooth.
2. Add in the powdered sugar and beat until smooth.

Assemble the cake:

1. Use a rubber spatula to spread the cream cheese frosting over the cooled cake.
2. Sprinkle with walnuts.
3. Store any leftover cake in the refrigerator in a sealed container.

For more detail thebestcakerecipes

The Perfect Rice Krispie Treats Recipe

Ingredients:

1. 5 tablespoons butter
2. 8 cups, plus 2 cups mini marshmallows
3. 6 cups Crispie Cereal
4. 1/2 teaspoon kosher salt (optional)

Instructions:

1. Line a 9×9 pan with foil and spray lightly with cooking spray, set aside.
2. In a large post over low heat melt butter. Once butter in melted add in 8 cups mini marshmallows, stirring constantly.
3. Once the marshmallows are just melted remove from heat and stir in your cereal and salt until just coated in marshmallow mixture. Now stir in the remaining 2 cups of mini marshmallows.
4. Pour mixture into prepared pan and press in evenly.
5. Allow to cool completely before cutting into squares.

For more detail cookiesandcups

BEST EVER SUGAR COOKIE BARS

INGREDIENTS
DOUGH

1. 1 1/2 cups butter, softened to room temperature
2. 2 cups sugar
3. 4 eggs
4. 1 tsp vanilla
5. 1 tsp almond extract
6. 5 cups flour
7. 1 1/2 tsp salt
8. 1/2 tsp baking powder

FROSTING

1. 8 oz cream cheese, softened to room temperature
2. 1/2 cup butter, softened to room temperature
3. 5 cups powdered sugar
4. 1 tsp vanilla
5. 1/2 tsp almond extract
6. dash of salt
7. Food coloring (optional)
8. 2-3 tsp milk if needed

INSTRUCTIONS

1. Cream butter and sugar in a large mixing bowl. Add the eggs, vanilla, and almond extract. Beat till well blended.
2. Whisk together the flour, salt, and baking powder in a small bowl. Add to the wet ingredients and stir till well combined.
3. Press into a 17" x 12" rimmed baking sheet that has been sprayed with non-stick spray. Bake at 350° for 15-20 minutes or until barely light brown. Cool completely, then frost.
4. Frosting: Beat cream cheese and butter in a large bowl till smooth. Add powdered sugar, extracts, salt, and food coloring. Beat till smooth and creamy, adding milk as needed. Top with sprinkles if desired.

For more detail creationsbykara

Olive Garden Tiramisu

Ingredients

1. 6 egg yolks pasteurized, room temperature
2. ¾ c. white sugar
3. ⅔ c. milk
4. 1 ¼ c. heavy cream
5. 1 tsp vanilla extract
6. 1 Tbsp sugar
7. 1 lb mascarpone cheese room temperature
8. ½ c. espresso or strongly brewed coffee room temperature
9. ¼ c. rum
10. 2 packages ladyfinger cookies like Savoiardi (7 oz each)
11. 1 Tbsp unsweetened cocoa for dusting

Instructions

1. In a medium bowl mix the egg yolks with sugar using an electric mixer. Then add the milk and mix until it’s smooth and a light yellow color.
2. Pour into a sauce pan and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1-2 minutes, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator for 1 hour.
3. In a medium bowl, beat cream with vanilla and sugar until stiff peaks form. They peaks should stand when you stop whipping. Do not over mix.
4. Remove yolk mixture from the fridge. Whisk mascarpone into the yolk mixture until smooth. Fold whipped cream into mixture.
5. In a small bowl, combine coffee and rum. Dip the lady fingers into the mixture just long enough to get them wet, do not soak.
6. Arrange half of the ladyfingers in the bottom of a 9x9 inch baking dish.
7. Spoon half the mascarpone cream filling over the ladyfingers. Repeat layers.
8. Cover and refrigerate at least 24 hours to let the flavors mix, but we would recommend 48 hours of chill time..
9. Sprinkle with cocoa before serving.

For more detail lilyinkitchen

Soft & Chewy Peanut Butter Oatmeal Cookies

INGREDIENTS

1. 1 1/4 cups flour
2. 1/2 tsp baking powder
3. 1 tsp baking soda
4. 1/2 cup packed brown sugar
5. 1/2 cup white sugar
6. 1 stick unsalted butter softened
7. 2 large eggs
8. 1 tsp vanilla extract
9. 1/2-3/4 cup chunky peanut butter depending on taste
10. 3/4 - 1 cup oats

Recipe The Best Ever Carrot Cake with Cream Cheese Frosting

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. In a small bowl, whisk together the flour, baking powder and baking soda.
3. In large mixing bowl, cream together the softened butter, brown sugar and white sugar until smooth, about 2 minutes.
4. Beat the egg, vanilla extract and chunky peanut butter into the sugar mixture.
5. Slowly add the flour mixture to the sugar mixture until it's just mixed.
6. Fold in oats, being careful not to powder them.
7. Roll 1 1/2 inch balls of dough and place on a baking sheet prepared with parchment paper, about 2 inches apart.
8. Bake for 10-12 minutes.

Recipe GRANDMA’S BROWNIES

THE BEST PECAN PIE BARS

For more detail lifeshelives