Lemon Pineapple Cake

 1 lemon cake mix

1 can crushed pineapple soaking in pineapple juice (do not drain)

1 lemon pudding mix (small one)

1 small cool whip

 

Mix cake together and back according to box directions.  Once mostly cooled, poke holes with the end of a straw over the whole cake.  Pour the crushed pineapple over the whole cake, letting the juices soak into the cake. Mix 1 cup of milk, pudding mix until no lumps. Add cool whip to lemon pudding, then add as the frosting.

I didn't have crushed pineapple, I had tidbits, so I used my immersion blender to mix it up.

To doctor the cake mix, if wanted:

1 cake mix

1 cup milk

1/3 c greek yogurt

1 stick butter melted, then cooled

3 eggs

1 3.4 oz instant pudding (lemon)

 -Mix until smooth, May take more time to cook, cook until toothpick come out clean from middle.

Cherry Chocolate Nut Bars

 https://www.sixsistersstuff.com/recipe/cherry-chocolate-nut-bars/?

Ingredients

• 12 ounces milk chocolate chips 1 package
• ¾ cup chunky peanut butter
• 12 ounces salted peanuts chopped
• 10.5 ounces miniature marshmallows 1 package
• 16 ounces cherry frosting 1 package
•  
•  

• Instructions

  • Melt chocolate chips and peanut butter on low in the microwave. Stir well and add the chopped peanuts. Spread half of this mixture in a 9 x 13 inch glass pan sprayed very lightly with non stick cooking spray. Place in fridge to set up. 
  • Melt marshmallows in the microwave on very low stirring every 20 seconds. When melted and smooth, stir in the frosting.
  • Spread this mixture carefully on top of the chocolate layer.  Let cool in the fridge.
  • Top with remaining chocolate for the last layer.  If it has set up a little, just microwave it for about 30 seconds and stir well. Be sure to spread each layer to the edges of the pan.
  • Refrigerate until firm.  Cut into pieces – about 48.
  • Store in refrigerator.
   

 

cinnadoodles

 https://www.barbarabakes.com/cinnadoodles/

 

Ingredients

• 2 ¾ cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup 2 sticks unsalted butter, room temperature
• 1 ½ cups sugar
• 2 large eggs
• 1 ½ cups cinnamon chips
• 3 tablespoons sugar
• 1 tablespoon ground cinnamon

Instructions

• Preheat oven to 350°.
• In a medium bowl, mix together flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer on medium speed, cream together the butter and sugar until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Add in cinnamon chips.
• Stir together cinnamon and remaining 3 tablespoons sugar in a small bowl. Shape dough into balls; roll in cinnamon sugar. Place dough 2 inches apart on ungreased, or parchment lined cookie sheets.
• Bake 10 to 12 minutes, until edges are set and golden brown, but the center is still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool.

Fudge

 Peggy Syme recipe

4 c mini Marshmellows, divided

4 c sugar

1 can evaported milk

1/4 sq butter

 

1 (8 oz) almond hershey bar

1 (12 oz) semi sweet chocolate chips

1 (12 oz) milk chocolate chips

2 tsp vanilla

 

Put  2 cups mini marshmellows in buttered 9x13 pan. Put in freezer.

Combing the sugar, evaporated milk, and buuter in a sauce pan and bring to boil that won't stir down. Boil 5 minutes.

Remove from heat and pour over the almond hershey bar, chocolate chips, 2 cups marshmellows, vanilla that was placed in a large bowl. Add frozen marshmellows and stir well. Pour in to the 9x13 pan and let cool.  Cut and serve.

Tiramisu

 https://www.cucinabyelena.com/classic-italian-tiramisu-no-alcohol/

 

5 eggs (separate yolks and whites in two bowls)
5 tablespoons of white sugar
1 lb (500 g) of mascarpone
3 cups of room temperature coffee (or hot chocolate)
30 ladyfingers
unsweetened cocoa powder for dusting

 

 

Instructions

1. Get out a 9X13 pan with height of 2-3 inches and set aside. 
2. Make the coffee (or hot chocolate) and set aside in a dish that is deep enough to dip the biscuits. 
3. Separate egg whites from yolks and remember that in order to whip the egg whites there should not be any trace of yolk*.
4. Egg Whites: Place the egg whites in a mixer. Start at minimum speed, then slowly increase to medium speed, and whip the egg whites for about 5 minutes, or until they reach soft peaks. Set it aside in the fridge until ready to use.
5. Egg Yolks: Place the egg yolks in the mixer, and mix it together with the sugar on low speed for about 3 minutes, until creamy and fully combined.
6.  Mascarpone: add mascarpone cheese to the yolk mixture in 2 to 3 additions. Mix on low/medium speed until combined and uniform. 
7. Add ⅓ of the egg whites at a time into the mascarpone cream mixture. Then, gently mixing it in with a spatula from the downside to the upside, so that your egg whites doesn't loose its fluffiness. Set the cream in the fridge until ready to use.
8. Meanwhile, quickly dip the ladyfinger biscuits into the coffee or hot chocolate* for about 1 second on each side.  Do not over soak the lady fingers, otherwise your tiramisu will turn out too soggy. You want your biscuits to absorb enough liquid to make them moist and give them flavor.
9. Place each ladyfinger at the bottom of the baking dish, and continue the process until the whole base is covered with ladyfingers. If necessary, feel free to break the cookie in half in order to fill the base up.
10. Spread half of the prepared mascarpone cream gently over the ladyfinger base, making sure they're evenly covered. You can use a spatula or large spoon to help you with this.
11. Repeat the process of soaking the ladyfingers in the coffee. Then, layer them over the cream, until is fully covered.
12. Finally, spread evenly t he remaining mascarpone cream on top of the ladyfingers. Place Tiramisu in the fridge, and allow to set 6 hours, even better if you leave it overnight. Just before serving it, dust the dessert with cocoa powder, and Enjoy! 

 

Hot Chocolate

 

• 1 cup water
• ¾ cup good quality cocoa powder
• 1 cup brown sugar
• 1 teaspoon vanilla
• ½ teaspoon fresh ground cinnamon
• ½ teaspoon salt

 Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer (about 8 minutes). Remove from heat and stir the vanilla and cinnamon into the sauce. Serve warm or store and refrigerate until serving.

 

 

 

 

IP NY Cheesecake

 Author: This old gal

Recipe for an 8 inch cheesecake:

crust

1.5 c graham crackers (I use nilla wafers)

4 tsp sugar

4 tbsp butter, melted

Blend up the crackers in the food processor, until small crumbs. Add sugar, blend. Add melted butter. Grease the fat daddio pan and pit crumb mixture in. Press firmly. Place in the freezer for 20 min while making the filling.

filling:

32 oz cream cheese

1 c sugar

4 tsp flour

1 tsp vanilla extract

1 tsp orange peel, grated (optional since I don't usually do this)

1 tsp lemon peel, grates (optional since I don't usually do this)

4 eggs, room temp

2 egg yolks. room temp

 1/2 c heavy whipping cream

Blend together cream cheese, sugar, cream, flour, peel, and vanilla until smooth.  Add eggs, one at a time and mix until just combined, dont over mix. Pour filling onto crust.

Add at least 1 1/2 c water to IP. Place paper towel and tin foil over the  top of the pan, Make sling for fat daddio pan and put on trivet.   Cook the 6 inch fat daddio pan for 38 -40 min with 18 min natural pressure release.

(small pyrex bowls I pressure cook for 15 min for individual servings)

 

top layer:

1 c sour cream

4 tsp sugar 

Whisk the two ingredients for the top layer together and put on hot cheesecake.  

Let cool for at least an hour on wire rack, then refrigerate over night lightly covered.

Lemon Cream Cupcakes

 https://www.yourcupofcake.com/lemon-cream-cupcakes/

 

 

Ingredients

Lemon Cake:

1 box White Cake Mix 
4 egg whites 
1/4 cup oil 
3/4 cup buttermilk 
1/4 cup lemon juice freshly squeezed 
3/4 cup sour cream   
1 teaspoon vanilla extract 
zest of 3 lemons

Lemon Glaze:

• 3 Tablespoons lemon juice freshly squeezed
• 1 teaspoons lemon zest
• 1-2 cups powdered sugar

Cream Cheese Frosting:

        1/2 cup butter softened 

        8 oz cream cheese softened 

2 teaspoons vanilla extract 
3-4 cup powdered sugar
 
 
Instructions
1.  Preheat oven to 350 degrees and line pans with cupcake liners.
2.  Sift cake mix into a small bowl to remove any lumps.
3. In a large bowl, gently whisk egg whites, oil, buttermilk, lemon juice, sour cream, vanilla and lemon zest together.
4.  Combine cake mix and wet ingredients and stir well.
5. Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until and inserted knife comes out clean.
6. Lemon Glaze: In a bowl, combine all ingredients using a whisk. Add powdered sugar until your glaze reaches the consistency of tomato soup. (I can't think of anything else that has that consistency...)
7. Use a toothpick to punch small holes into the top of each cupcake so the glaze can sink into the cake.
8. Spoon glaze over the nearly cooled cupcakes, and allow time for the glaze to set.
9. Cream Cheese Frosting: Beat butter and cream cheese for 2 minutes. Scrape down bowl and continue to beat in vanilla extract and powdered sugar. Slowly add powdered sugar until you reach your desired consistency. If frosting becomes too thick, add 1 tablespoon of milk.
10. Pipe frosting into cooled cupcakes and top with lemon slices or sprinkles.

Pie crust class

Crust:

1 1/2 c shortening (she used butter flavored one)

3 c flour

1 tsp salt

cut together until formed into pea sized texture

mix together: (before adding to mixer)

1 egg

1 tbs apple cider vinegar

Add to flour mixture and mix together until blended.

Makes 2-3 pie crusts

Bake at 400 degrees between 10-15 min for a single crust.

Notes:

put on saran wrap to roll out

flip with wrap into pie pan

brush excess flour off

poke holes with fork before bake

check at 5-6 min to make sure there are no bubbles

no need to spray the pie pan

can make up to 3 days in advance and just keep on counter covered in saran wrap

to make for chicken pot pit and  another egg for more strusture

don't worry about over mixing, just make sure it mixes (she used the paddle on her kitchenaid)

If you double it makes 5 pie crusts

Pie Custard:

Any flavor pudding mix. For each large box of pudding you will add 1 1/2 containers of cool whip.

For example:

coconut cream

banana cream

vanilla cream

1 large box vanilla pudding with 1 1/2 containers of cool whip

mix together and add coconut, pour over bananas or do in layers for vanilla cream

 

Instant large pudding (5.9 oz)

decrease to 2 c of whole milk and whisk to mix

put in fridge to cool for a few min

 

1 quart of heavy whipping cream

1/3 bag of powdered sugar (32 oz bag) 

*this will do 3 pies

*2 to 2 1/2 bananas per pie, make sure no bananas are showing (they will brown)

2 days max or it will get yucky

for lemon she used the cook & serve

for coconut she sprinkle coconut in the pudding, then pipe with cream, then add toasted coconut to the top

(to toast cocnut she cooks at 400 degrees for 5-8 mins for top )

 

 

for crisp lines put in fridge for a few mint to firm up then pipe right after mixing then get in the fridge

for chocolate put a layer in the pir crust then put in fridge to set

for texture add chopped oreos or chopped choc chips

Her opinion on:

Heavy whipping cream- walmart is the best, winco is the worst, smiths is the thickest

Coop whip -  she used is great value, said any brand is fine

She said don't buy flour from walmart, get it at costco (lehi roller mills is what she likes)

Simple Vanilla Ice Cream

 * this recipe is from and made for the Cuisinart Ice Cream Maker

2 c Heavy whipping cream

1 c whole milk

3/4 c sugar

1 tsp vanilla

Place all ingredients in a mixing bowl and combine until well blended.

Pour into freezer bowl, turn the machine on and let mix until mixture thickens, abou 20-25 minutes.If desired, transfer to an airtight container and freeze until firm, about 2 hours.

Andes Mint Cupcakes

Andes Mint Cupcakes

https://www.yourcupofcake.com/andes-mint-cupcakes/

Ingredients

Chocolate Cakes:

• 1 cup sour cream
• ½ cup oil
• 1 teaspoon vanilla extract
• 3 eggs
• ¼ cup water
• ½ cup buttermilk
• Devil’s Food Cake Mix

Chocolate Mint Filling:

• 1/3 cup chocolate chips
• 2 tablespoons heavy cream
• 1 teaspoon peppermint extract
• ¼ cup powdered sugar

Mint Buttercream:

• 8 oz cream cheese
• 6 tablespoons butter
• 3-4 cups powdered sugar
• 1 tablespoon heavy cream or milk
• 1 teaspoon peppermint extract
• green food coloring

Instructions

1. Preheat oven to 350 degrees and line two cupcake pans with paper liners.

2. Using a whisk, mix sour cream, oil and vanilla extract together. Add eggs one at a time, stirring well in between each addition.

3. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix.

4. Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.

5. Chocolate Mint Filling: Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat. Stir in peppermint extract and powdered sugar.

6. When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it.

7. Mint Buttercream: Beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and peppermint extract and beat well. Add green food coloring and stir well

8. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.

Oreo Brownies

 Oreo Brownies 

 https://owlbbaking.com/oreo-brownies/

Ingredients

For the Brownies

• 1 c unsalted butter (or two sticks)
• 2 c granulated sugar
• 1/2 c semisweet chocolate chips (or your favorite chopped chocolate)
• 3 eggs
• 2 tsp vanilla extract
• 1/3 c unsweetened cocoa powder + 2 tbsp
• 2 Tbsp black cocoa powder (if you don't have black cocoa powder, you can use dark cocoa or more regular, unsweetened cocoa powder instead)
• 1 c all purpose flour
• 1/2 tsp salt

For the Oreo Frosting

• 1/2 c unsalted butter (or 1 stick)
• 1/3 c vegetable shortening
• 1 tsp vanilla extract
• 2 c powdered sugar
• 1-2 Tbsp milk (more as needed to create fluffy, light frosting)
• 12 Oreos (crushed into coarse crumbs; leave some larger pieces)

Instructions

For the Brownies

1. Preheat the oven to 350°. Grease a 9 x 9 inch baking pan with cooking spray or a bit of canola/vegetable oil.
2. In a large microwaveable bowl, heat the butter on high until fully melted. Remove from the microwave. Stir in sugar and chocolate chips until smooth and silky. The heat of the butter will melt everything together.
3. Allow the butter mixture to cool slightly and come back to room temp.
4. When ready, add eggs, then the vanilla extract to the butter/sugar/chocolate mixture and stir well.
5. In a separate bowl, whisk together the cocoa powder(s), flour and salt.
6. Add the dry ingredients to the butter/sugar/chocolate chip mixture and gently fold & stir together until there are just a few small clumps in the batter. Do not over mix. The batter will be thick.
7. Pour the batter into the prepared baking pan and bake for about 35-40 minutes. The top should have large cracks and if you insert a knife into the middle, it should be just about clean.
8. Allow the brownies to cool completely.

To Make the Oreo Frosting

1. Using a hand mixer, mix the butter and shortening until light and fluffy in a large bowl.
2. Add the powdered sugar, 1 cup at a time, mixing slowly in between each addition until most of the sugar is mixed (the mixture may still be dry at this point).
3. Add the vanilla extract and 1 tablespoon of milk. Mix on medium speed. Add more milk slowly, enough for a frosting to come together. Mix on high speed until super light and fluffy. The frosting should be soft and light.
4. Lastly, stir in the crushed Oreos by hand.
5. Frost the brownies generously. Serve.

Cheesecake Brownies

 Cheesecake Brownies 

 https://www.bakedbyanintrovert.com/cream-cheese-brownies/#mv-creation-438-jtr

Ingredients

For the brownies

• ⅔ cup (151 g) unsalted butter
• 5 ounces (142 g) semisweet chocolate, coarsely chopped
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 teaspoon vanilla extract
• 1 ¼ cups (162 g) all-purpose flour, sifted
• ¼ cup (21 g) unsweetened cocoa powder, sifted
• ½ teaspoon salt

For the filling

• 8 ounces (226 g) cream cheese, softened
• ⅓ cup (66 g) granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract

Instructions

Make the brownie base

1. Set the oven rack to the lower-third position. (This is right below the center of the oven.) Preheat the oven to 325°F. Line an 8-inch square pan with foil and lightly grease the foil. Set aside.
2. In a medium heatproof bowl set over a pot of barely simmering water, melt the butter and chocolate, stirring constantly until the mixture is smooth. You can also microwave in 30-second intervals, stirring between each one.
3. Remove from heat and whisk in the sugar until fully combined. Set aside to cool slightly, about 5-10 minutes. If the mixture is too warm, it will scramble the eggs in the next step.
4. Whisk in the eggs, egg yolk, and vanilla. Continue whisking until completely smooth and shiny, about 1 minute.
5. Add the flour, cocoa powder, and salt. Whisk until just combined. Once you no longer see streaks of dry flour, stop whisking. You don't want to overmix the batter.
6. Reserve ⅓ cup of the batter and spread the remaining batter evenly into the prepared pan. The batter will be thick.

Make the filling

1. In a small bowl, beat the cream cheese and sugar on until smooth. You can use a handheld mixer, whisk, or just a spoon.
2. Add the egg yolk and vanilla. Mix until smooth and creamy.
3. Drop spoonfuls of the cheesecake filling evenly over the brownie batter then drop spoonfuls of the reserved brownie batter in the empty spaces between the cheesecake filling.
4. Use the tip of a sharp knife to gently swirl the dollops together.
5. Bake for 35-40 minutes, until a toothpick inserted into the center comes out with a few moist crumbs attached. Rotate the pan halfway through baking.
6. Cool the brownies in the pan for 5 minutes. Lift the brownies out by using the foil as a sling and set on a wire rack to cool completely. Refrigerate for at least 3 hours before slicing.

Chocolate Raspberry Cupcakes

 Chocolate Raspberry Cupcakes 

https://www.yourcupofcake.com/chocolate-raspberry-cupcakes-3/

 Ingredients

• CHOCOLATE CAKE:
• 1 Box Purely Simple Chocolate Cake Mix
• 3 eggs
• 1/2 C. butter melted
• 2/3 C. sour cream
• 2/3 C. milk
• GANACHE:
• 1/2 C. chocolate chips
• 1/4 C. heavy whipping cream
• RASPBERRY FROSTING:
• 1 pkg. freeze dried raspberries I use trader joe's brand
• 1 C. butter softened
• 1 tsp. vanilla extract
• 2-3 Tbsp. milk
• 2-3 C. powdered sugar

Instructions

1. 1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. 2. Sift cake mix into a large bowl to remove any lumps and add eggs, butter, sour cream and milk. Stir until smooth,
3. 3. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
4. 4. Let cool.
5. 5. Ganache: In the microwave or on the stove top, heat chocolate chips and cream and stir until smooth. Be careful not to burn the chocolate. Dip the tops of the cupcakes into the ganache and let set.
6. 6. Frosting: Use a blender (I love my handy blendtec) to finely crush the freeze dried berries the use a sifter to remove the big pieces and seeds. Use whatever falls through the sifter.
7. 4. Add butter to the raspberry and beat in a stand mixer. Add vanilla 2 Tbsp. milk and continue to add powdered sugar until you reach your desired consistency. Pipe onto cupcakes over ganache and top with raspberries!

Harvest Loaf (Gma Syme)

 Harvest Loaf

Ingredients 

1 3/4 c. flour

1 tsp baking soda

2 tsp cinnamon 

1/2 tsp salt 

1/2 tsp nutmeg 

1/4 tsp ginger 

1/4 tsp cloves 

1/2 c. butter 

1 c. sugar 

2 eggs 

3/4 c. pumpkin 

3/4 c. chocolate chips 

3/4 c. nuts 

Directions 

Grease 9x5x3 inch load pan. Combine flour, baking soda, salt and spices. Cream butter and sugar until light and fluffy; add eggs. Add dry ingredients, alterntaing with pumpkin. Begin and end with dry ingredients. Stir in chips and nuts. Bake at 350° for 65-75 min. Top with glaze. 

Glaze:

1/2 c. powdered sugar

1/8 tsp cinnamon

1/8 tsp nutmeg 

2 tbsp cream

Mix well and drizzle over cake.    

Famous Mint Brownies

https://tastykitchen.com/recipes/desserts/famous-mint-brownies/
Famous Mint Brownies 

Ingredients
FOR THE BROWNIES:
1 cup Melted Butter
½ cups Cocoa Powder
2 cups Sugar
4 whole Eggs, Beaten
1 teaspoon Vanilla Extract
½ teaspoons Salt
1-½ cup Flour
_____
FOR THE MINT FROSTING:
½ cups Butter, Softened
2 Tablespoons Milk
2 cups Powdered Sugar
1 teaspoon Peppermint Extract
5 drops Green Food Coloring
_____
FOR THE GANACHE TOPPING:
½ cups Butter
1-½ cup Semi-Sweet Chocolate Chips
Preparation
Preheat oven to 350 degrees.
Note: Increasing amounts to 1 1/2 times the original amounts will yield a baker’s half
sheet (large cookie sheet) of brownies, to make 4 dozen brownies.
For the brownies, whisk together melted butter and cocoa powder. Then add sugar,
beaten eggs, vanilla, and salt. Mix well and then add sifted flour. Stir in by hand. Do not
over mix.
Pour into a 9×13 pan sprayed with cooking spray. If making 1 1/2 recipe, pour into a
baker’s half sheet (large cookie sheet).
Bake at 350 degrees for 25-28 minutes. Cool for a few minutes and then place in the
freezer for 20 minutes.
While brownies are in the freezer make the first layer of topping. Mix the mint frosting
ingredients thoroughly. Evenly frost brownies and put back in the freezer for 20
minutes.
Make the chocolate ganache top layer. Melt the butter and chocolate and whisk
together. (I melt them together in a Pyrex measuring bowl in the microwave for one
minute. Be careful not to overheat. It won’t look melted but once whisked, it will.)
Drizzle warm chocolate over brownies and spread smooth with a spatula. Put back in
the freezer for another 20 minutes.

Homeade Marshmallows

 

Homemade Marshmallows Recipe | Alton Brown | Food Network https://www.foodnetwork.com/recipes/alton-brown/homemade-marshm...

Homemade Marshmallows

Recipe courtesy of Alton Brown

Show: Good Eats

Level: Intermediate
Total: 4 hr 45 min
Prep: 35 min
Inactive: 4 hr
Cook: 10 min
Yield: approximately 9 dozen

marshmallows or 1 1/2 pounds miniature

Ingredients:

3 packages unflavored gelatin 1 cup ice cold water, divided

12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt

1 teaspoon vanilla extract 1/4 cup confectioners' sugar 1/4 cup cornstarch
Nonstick spray

Episode: Puff the Magic Mallow Directions:

1 Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment

standing by.

2 In a small saucepan combine the remaining 1/2 cup water,

granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

3 Turn the mixer on low speed and, while running, slowly pour the sugar

syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

Frosted Sugar Cookie Bars

 Frosted Sugar Cookie Bars

 https://ourbestbites.com/frosted-sugar-cookie-bars-with-fluffy-buttercream-frosting/

Ingredients

Cookies

• 2 cups real butter (no substitutions!), softened to room temperature
• 2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon almond extract
• 6 cups flour, spooned lightly into the measuring cup and leveled with a knife.
• 1 tablespoon baking powder
• 1 teaspoon table salt

Frosting

• 1 cup (2 sticks) butter, softened to room temperature
• 3 cups powdered sugar
• 1 teaspoon almond extract
• 2–3 tablespoons milk (or more, if needed milk; whole or evaporated if you have it handy)
• 1/2 teaspoon vanilla extract

---

Instructions

1. Preheat oven to 350 degrees. Lightly spray a half sheet-sized baking sheet (13x18x1″) with non-stick cooking spray and set aside.
2. In a bowl of a heavy-duty mixer or in a large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs and extracts and beat until combined.
3. In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Add to the creamed butter mixture and mix to combine.
4. Press the dough evenly into the prepared baking sheet. If desired, you can smooth it out with a rolling pin or a smooth drinking glass. Bake for 20-30 minutes (mine was done right at 25 minutes, but every oven is different) or until the top is lightly golden brown. Remove from oven and allow to cool completely.
5. While the cookie bars are cooling, prepare the frosting. In a large mixing bowl, whip together the powdered sugar and softened butter until combined. Very slowly, add a little bit of milk at a time until desired consistency is reached. If desired, add a few drops of food coloring.
6. When the pan of cookies is cool, spread with frosting and sprinkle with colored sprinkles. Cut into squares. The number of bars this makes will depend on how big you cut the squares, but these are VERY rich and you could probably get away with cutting these into 40+ squares.

Texas Sheet Cake

 https://ourbestbites.com/texas-sheet-cake/

 

Ingredients

CAKE

½ cup real butter
½ cup shortening
2  1-ounce squares unsweetened baking chocolate
½ cup buttermilk
2 eggs, beaten
2 cup sugar
1 cup water
2 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla

FROSTING
6 tablespoons milk
1 teaspoon vanilla
½ cup butter
2  1-ounce squares baking chocolate
1 pound powdered sugar
½ cup chopped pecans or walnuts (optional)

 

CAKE
Preheat oven to 350 degrees. Grease a 11 x 17 jelly roll pan (you can also use a 9×13 pan, but you may die of sugar shock–there’s something to be said for spreading the love in this recipe).

Combine ½ cup butter, ½ cup shortening, 2 ounces chocolate, and water in a small saucepan. Heat until chocolate is melted.

In a separate small bowl, combine flour and baking soda. Set aside.

In a large mixing bowl, combine sugar, buttermilk, eggs, cinnamon, and vanilla. Combine with chocolate mixture. Add flour mixture and mix very well. Pour into pan and bake 20-25 minutes or until a pick comes out clean. Five minutes before cake is done, make frosting.

FROSTING
Combine milk, chocolate, and butter in a large (or medium-large) saucepan. Heat until bubbles form around the edge. Remove from heat and add powdered sugar and vanilla and beat until smooth. If desired, add 1 cup nuts (optional, preferably chopped walnuts or pecans). While icing is still warm, pour over cake.

If feeding a crowd, let cool before slicing.

Chocolate Chip Cookies (From Jessica Taggert)

Chocolate Chip Cookies (From Jessica Taggert)

2 c. brown sugar
 2 c. white sugar
1 lb. butter
4 eggs
1 Tbsp. vanilla
2 tsp. soda
2 tsp. baking powder
1 tsp. cinnamon
1 1/2 tsp. salt

Mix then add:
6 1/2 c. flour
4 c. chocolate chips

Bake at 375 for 9-10 minutes. (For a normal size cookie) I like to make them big and I usually just eyeball the baking time when I do. Depending on how big I plop them on the cookie sheet, I bake them for about 16 minutes with only 2 cookies on a sheet! So time consuming, but it makes the cookies fun!

Peanut Butter Cup Chocolate Cake


http://www.kevinandamanda.com/whatsnew/photography/birthday-bliss.html

Ingredients

• 1 box devil's food cake mix
• 1 small box Jello instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs, beaten
• ½ cup milk
• 1 tsp vanilla
• 2 cups mini chocolate chips (or peanut butter cups, chopped)

Instructions

1. Preheat oven to 350 degrees F. Spray baking dish with nonstick cooking spray.
2. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Then stir in the chocolate chips.
3. Pour batter into cake pan of choice (I normally use two 9-inch round pans). For cooking time, I use the cooking times on the back of the cake box as a guide. Then I do the toothpick check, and if it's not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch round pans.
4. Frost with Buttercream Frosting. Recipe follows.

Buttercream Frosting

Ingredients

• 1 cup shortening (Crisco)
• 4 cups powdered sugar
• ¼ tsp salt
• 1 tsp vanilla extract
• ⅓ cup heavy whipping cream
• 1/2 smooth peanut butter, if making peanut butter frosting

Instructions

1. In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until just combined. Beat at high speed until frosting is fluffy.