Ingredients
Cake:
- 1 3/4 cups plus 2 tablespoons flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup butter, at room temperature
- 1 1/2 cups sugar
- 3 eggs
- 3/4 cup whole milk
- 3/4 teaspoon fresh lemon juice
- 1 1/2 teaspoons vanilla extract
Frosting:
- 6 ounces white chocolate, chopped
- 4 eggs whites
- 1 cup plus 2 tablespoons sugar
- 1 cup plus 2 tablespoons butter, at room temperature
- 1 1/2 teaspoons vanilla
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350º. Line muffin tins with paper liners.
- Whisk together flour, baking powder and salt.
- 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.
- 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.
- 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.
- 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.
- 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.
Ingredients
- 1 cup butter
- 12 ounces semi-sweet chocolate, chopped
- 1 1/2 cups sugar
- 4 eggs
- 1 tablespoon vanilla
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 14-ounce bag of caramels, unwrapped (I prefer Werther's Chewy Caramels over other brands. You may need 2 bags to get 14 ounces)
- 1/3 cup heavy cream
Instructions
- Preheat oven to 350º. Line 9 x 13 pan with non-stick foil or regular foil sprayed with cooking spray.
- 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.
- Spread half the batter over the bottom of the prepared pan. Bake for 20 minutes and allow to cool for 20 minutes.
- 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.
- Allow to cool completely, then use foil to remove brownies from pan. Cut and serve.
Ingredients
Crust:
- One 11-ounce box vanilla wafers
- ½ cup pecans
- 1/2 cup butter, melted
- 1½ teaspoons vanilla
Filling:
- Three 8-ounce packages cream cheese, at room temperature
- 1½ cups sugar
- 4 eggs
- ½ cup sour cream
Topping:
- 4 cups fresh blackberries
- 1 cup sugar
- 4 teaspoons cornstarch
Instructions
- Preheat the oven to 350°.
- Line a 9-by-13-inch baking pan with nonstick foil. Set aside
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour the blackberries over the cheesecake and place the pan into the fridge to chill at least 2 hours.
- To serve, use the foil as a sling to remove bars to a cutting board. Slice into squares.
Ingredients
For cake:
- 4 cups plus 2 tablespoons cake flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup butter (2 sticks), at room temperature
- 2 cups sugar
- 2 teaspoons vanilla
- 4 eggs, at room temperature
- 2 cups buttermilk
For frosting:
- 1 1/2 cups butter (3 sticks), at room temperature
- 1 cup cocoa powder
- 5 cups powdered sugar
- 1/2 cup milk
- 2 teaspoons vanilla
Instructions
- 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)
- 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.
- 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.
- 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.
- 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.
- Add vanilla and mix to combine. You may adjust the powdered sugar and milk if you need a thicker or thinner frosting.
Ingredients
Cake:
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1/2 cup (1 stick) butter, melted
- 1 tablespoon vanilla
- 1 cup hot coffee (I used one cup boiling water with 2 teaspoons instant coffee)
Buttercream Frosting:- 12 tablespoons butter (at room temperature)
- 1 cup unsweetened cocoa powder
- 5 1/3 cups powdered sugar
- 2/3 cup milk
- 2 teaspoons vanilla
Instructions
- 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.
- 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.
- Divide batter between the three pans. I like using a kitchen scale to divide the batter evenly. The batter will be thin.
- 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.
- Cool completely before frosting.
- 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.
Ingredients
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pecans
- 1-2 cups chocolate chips
Instructions
- Pre-heat your oven to 350 degrees °F.
- In a medium bowl, whisk together your dry ingredients ( flour, baking soda and salt) and set aside.
- 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.
- Add in the eggs, beating until smooth, then mix in the vanilla until completely mixed in as well.
- Stop the mixer and then add the dry ingredients, beating on medium speed until fully incorporated.
- Mix in the pecans and chocolate chips by hand.
- 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!)
- 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.
- Remove and cool. Slice into servings.
INGREDIENTS
- 1 1/4 cups brown sugar
- 1/2 cup melted butter
- 1 1/2 tsp maple flavoring
- 2 eggs
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2-1 cup chopped pecans or walnuts
INSTRUCTIONS
- Cream brown sugar, melted butter, and maple flavoring in a mixing bowl. Beat in the eggs. Stir in dry ingredients and nuts.
- Pour batter into a greased 9" square pan.
- Bake at 350° for about 30 minutes or till toothpick comes out clean. Cool on a wire rack, then cut into bars.
