(Note: All food images are done by me at time of baking/cooking!)
Mt. Dew Apple Dumplings
Gather all ingredients!:
*2 granny smith apples
*2 cans of crescent rolls
*2 sticks of butter (or 16 tblspns)
*1.5c sugar (granulated)
*1 teasp vanilla
*cinnamon
*12oz. Mt dew
Preheat oven to 350*. Peel apples and slice. Wrap 1-2 slices of apple into each crescent roll and put in a 9x13in baking dish. In a pot melt the two sticks of butter, once melted add the sugar and stir. Add vanilla and pour over rolled dumplings. Then pour Mt. Dew along the edges of the dumplings. Bake for 45 minutes. Sprinkle cinnamon on top! This is amazing with vanilla ice cream, or whipped cream! This recipe is addicting and it makes your house smell amazing!
Million Dollar Pie
Gather all your ingredients!:
*1 can crushed pineapple
*1 can peaches (optional if you dont want peaches just add another can of crushed pineapple)
*1 can sweetened condensed milk
*graham cracker crust (2)
*1 large tub of cool whip
(You could also use shredded sweetened coconut for filling with pineapple)
Strain pineapple and peaches, then chop peaches and mix with pineapple. Mix 1 can of sweetened condensed milk to fruit mixture. Then add 1 can of sweetened condensed milk and the tub of cool whip and mix well. Pour into the pie shells and refrigerate over night!
Humming Bird Cake
Gather all your ingredients!:
*1c pecans, chopped
*3c all purpose flour
*2c granulated sugar
*1 teasp baking soda
*1/2 teasp salt
*1 teasp ground cinnamon
*3 large eggs, lightly beaten
*3/4c canola oil
*1 1/2teap vanilla
*1 8oz can crushed pineapple (do not drain)
*2c mashed ripe bananas (3-4 medium)
When starting preheat oven to 350*. Spray pan (or use cupcake papers). Spread pecans onto a cookie sheet and toast for 8 minutes in oven. Let cool then chop. Whisk together flour, sugar, baking soda, salt, and cinnamon in mixing bowl. In another bowl mix eggs, oil, vanilla, pineapple with juice, bananas, and pecans. Add wet ingredients to flour mixture and mix until combined. Every pour into desired pan. Bake for 25-30 minutes or until tooth pick comes out clean.
With this recipe I used a cream cheese base frosting mixed with pecans.
For this recipe you will need:
*2 8oz packages of cream cheese, at room temp
*1 stick unsalted butter, at room temp
*2 cups confectioners sugar (sifted)
*1 teasp vanilla
*1c pecans, chopped
Mix all ingredients with hand mixer or stand mixer until smooth. Refrigerate.
Fresh Orange Cupcakes with Fresh Orange Icing
Gather all ingredients!:
*2.5c all purpose flour
*1 3/4c sugar, granulated
*1.5 teasp baking soda
*1 teasp baking powder
*1/2 teasp salt
*1c vegetable oil
*1c fresh orange juice
*3 large eggs
*1c sour cream
Garnish: thinly sliced orange
Preheat oven to 350*. Line cupcake pans with liners. In a large bowl combine flour, sugar, baking soda, baking powder, and salt. Add oil, orange juice, eggs, and salt and beat at medium speed with a mixer until smooth. Spoon mixture into liners evenly. Bake for 20-25 minutes or until wooden toothpick inserted in center comes out clean. Let cool for 10 minutes in pans, and cool completely on wire rack.
Orange Cream Cheese Frosting
cakes about 5c
*1c butter, softened
*1 8oz package cream cheese, softened
*1 teasp orange zest
*1/4c fresh orange juice
*8c confectioners sugar
In a large bowl beat butter and cream cheese and orange zest at medium speed with a mixer until creamy. Add orange juice, beating until combined. Gradually add confectioners sugar. Beat until smooth.
Raspberry Limeade Cupcakes
Gather all ingredients!:
*3/4c buter, softened
*2c sugar
*1 tblsp lime zest
*3/4c fozen limeade concentrate, thawed
*5 large eggs
*3/4c all purpose flour
*2 3/4 teasp baking powder
*1 1/2c whole buttermilk
Garnish: Lime slices & fresh raspberries
In a large bowl beat butter, sugar, and lime zest at medium speed with a mixer until fluffy. Add limeade concentrate, beat until combined (mixture will look curdled). Add eggs one at a time, beating well after each addition.
In a medium bowl combine flour and baking powder. Gradually add to butter mixture, alternating with butter milk Beating until combined after each mixture. Spoon evenly into cupcake liners. Bake for 17-20 minutes or until tooth pick comes out clean.
Raspberry filling
*1 (10oz) package frozen raspberries in syrup, thawed
*1/2c sugar
*2 tblsp cornstarch
*3 egg yolks
*1 tblsp fresh lemon juice
*1/4c butter, cut into pieces
In a blender pule raspberries until smooth. Strain mixture getting rid of soilds.
In a medium saucepan combine sugar and cornstarch. Add raspberry puree, egg yolks, and lemon juice whisking to combine. Cook over medium heat whisking constantly for 7-8 minutes or until very thick. Remove from heat. Gradually whisk in butter until melted. Cover and refrigerate for 2 hours before filling cupcakes.
Cream cheese limeade frosting
*1 8oz package cream cheese, softened
* 1/2c butter, softened
*3 tblsp frozen limeade concentrate, thawed
*1 tblsp lime zest
*5c confectioners sugar
In a large bowl beat cream cheese and butter at medium high speed with mixer until creamy. Add limeade and lime zest beating at low speed until combined. Gradually add confectioners sugar beat until smooth.
Carrot Cake Cupcakes with Maple Cream Cheese Frosting
(Garnished with caramel cork screws)
Gather all of your ingredients!:
*2c sifted flour
*2c sugar
*2 teasp cinnamon
*2 teasp baking soda
*1/4 teasp salt
*3c grated raw carrots
*4 eggs
*1 1/3c vegetable oil
Preheat oven to 350*. Mix dry ingredients and oil with carrots. Add one egg at a time and beat well after each egg. Fill cupcake liners evenly with cake mixture and bake for 45-50 minutes or until toothpick comes out clean. Let cupcakes cool for 10 minutes in pan then remove and cool completely on wire rack.
Maple Cream Cheese Frosting
*2 8oz cream cheese, at rm temp
*1 stick unsalted butter, rm temp
*2c confectioners sugar, sifted
*1 teasp vanilla
*1 teasp ground cinnamon
*1/4c pure maple syrup
Mix all ingredients with hand mixer until smooth and fluffy. Refrigerate to get stiff.
Starbucks Lemon Loaf
LOAF
*1 1/2 cup(s) FLOUR
*1/2 teaspoon(s) BAKING SODA
*1/2 teaspoon(s) BAKING POWDER
*1/2 teaspoon(s) SALT
*3 EGGS
*1 cup(s) SUGAR
*2 tablespoon(s) BUTTER; Softened.
*1 teaspoon(s) VANILLA
*1 teaspoon(s) LEMON EXTRACT
*1/3 cup(s) LEMON JUICE
*1/2 cup(s) OIL
LEMON ICING
*1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
*3 tablespoon(s) WHOLE MILK; I Used 2%.
*1/2 teaspoon(s) LEMON EXTRACT
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 35-40 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.
Low Cal Chocolate Molten Cake
Gather all ingredients before starting:
*1 cup unbleached all-purpose flour
*1/4 cup sugar
*1/2 cup dark brown sugar
*1/3 cup unsweetened Dutch-process cocoa powder
*1/2 teaspoon baking soda
*1 egg
*1/2 cup 2% milk
*1/2 cup unsweetened applesauce
*1/4 cup vegetable oil, 3/4 teaspoon ground cinnamon
*1 teaspoon vanilla extract
*1 teaspoon fine sea salt
*1 ounce bittersweet chocolate
1. Preheat the oven to 350 degrees . Whisk together flour, sugar, cocoa powder and baking soda in a medium bowl. In another medium bowl, whisk together egg, milk, applesauce, vegetable oil, ground cinnamon, vanilla extract and sea salt. Make a well in the center of the dry ingredients and gradually whisk in egg mixture until smooth; divide batter among eight oven-safe mugs or ramekins. Break bittersweet chocolate into 8 pieces and press gently into the center of each mug. Bake 20 minutes or microwave one at a time until puffed and just set in the center, 35 to 40 seconds. Dust with powdered sugar if desired and serve warm.
My Double Chocolate Chip Brownies
Gather Needed ingredients:
*2c chocolate chips
*1/2c (1 stick) butter or margarine, cut into pieces
*3 large eggs
*1 1/4c all-purpose flour
*1c granulated sugar
*1 teasp vanilla extract
*1/4 teasp baking soda
Preheat oven to 350* grease a 13x9in baking pan. Melt 1 cup morsels and butter in large saucepan over low heat stir until smooth. Remove from heat. Stir in eggs one at a time. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining morsels. Spread into prepared baking pan. Bake for 18-22 minutes or until an inserted toothpick comes out clean
White Chocolate Creme Brulee
Gather ingredients needed:
Yields 4 servings
*4 large egg yolks, at room temp
*1 bar (4oz) Ghirardelli White Chocolate Baking Bar, chopped into small pieces
*1/3C plus 4 teasp sugar
*2c heavy whipping cream
*1/2 teasp vanilla extract
Preheat oven to 300. Whisk egg yolks and 1/3c sugar together until smooth. Bring whipping cream to a simmer over medium-high heat. Add chocolate to simmering whipping cream, turn heat off and then whisk and then whisk until melted. Slowly add chocolate mixture to egg mixture, whisking constantly until smooth. Whisk in vanilla. Pour into four ramekins. Place cups in 9x13 baking pan or boiler pan. Add enough water so the ramekins sit in 1-1 1/2 inch of water. Bake until set, about 45 minutes. Sprinkle each cup with 1 teaspoon of sugar and broil until caramelized.
Peach Upside Down Cake
Gather ingredients needed:
*3 tblsp unsalted butter
*3/4c light brown sugar
*1 large can peaches, drained
Cake ingredients:
*8 tblsp unsalted butter, softened
*3/4c sugar
*1 tsp vanilla
*2 eggs, room temp
*1 1/2c flour
*1 1/2 teasp baking powder
*1/4 teasp salt
*1/2c whole milk (I used 2%), at room temp
Preheat oven to 350*. In a skillet heat to medium-high heat and melt 3 tblsp unsalted butter, then add 3/4c light brown sugar cook until it bubbles. Pour this mixture into a 9 inch circle cake pan and arrange peaches in a radial pattern to make it look nice. Beat the 8 tblsp of unsalted butter with the sugar in mixer until fluffy. Beat in the vanilla, then add an egg one at a time until smooth. In a separate bowl mix together the flour, baking powder and salt. Add half the dry mixture to the sugar & butter. Stir in milk then add the rest of the flour mix until just mixed, do not over mix! Pour the batter over the peaches and spread it evenly into the nooks and crannies of the peaches! Bake for 40-45 minutes or until edges of the cake pull from the pan. Let the cake cool in pan for at least 20 minutes then flip onto a plate to serve!
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