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