Butter Pecan Cookies

Ingredients

Cookies: 

1 cup salted butter
3/4 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 TBS light corn syrup
2 TBS canola oil
1 tsp vanilla extract
2-1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
6 oz sugared pecans (see below)

Sugared Pecans:

6 oz chopped pecans
2 TBS salted butter
1/4 cup water
1/2 cup granulated sugar
2 tsp vanilla

Instructions

Browned Butter 

1. In a small sauce pan, heat your butter on low, stirring constantly until the color of the butter turns a golden brown color and it gives off a nutty aroma.

2. Immediately transfer the brown butter to a cool bowl or container to stop the cooking so the butter doesn't burn.

3. Allow the butter to sit until close to room temperature and then place in the fridge for approx 30 minutes, or until the butter is back to it’s solid form.

Sugared Pecans 

1. While the butter is cooling, sugar your pecans.

2. In a medium nonstick sauce pan, combine the butter, water, sugar, and vanilla.

3. Bring to a boil. Add in the chopped pecans, and continue to boil while stirring constantly.

4. The mixture will go from a liquid to a thick syrup, then to a grainy sugared mixture that sticks to the pecans in about 10-15 minutes.

5. Once the water has boiled out and you are left with just the sugary mixture, immediately pour the pecans out onto the prepared cookie sheet and spread the mixture out and allow it to cool.

6. While the pecans are cooling and the browned butter is back to a solid form, make the cookie dough.

Cookie Dough 

1. Preheat the oven to 350° F.
In the bowl of a stand mixer, combine the brown butter, brown sugar and granulated sugar until light in color and fluffy in texture.

2. Scrape the sides of the bowl and add in the eggs, corn syrup, canola oil, and vanilla extract. Mix until well combined.

3. Add in the flour, baking soda and salt.

4. Mix until a soft dough comes together. Add the sugared pecans and mix until evenly distributed.

5. Use a cookie scoop to portion out the cookie dough. For small cookies, use 1 1/2 tbsp of dough (#40 scoop) and for larger cookies use 3 tbsp of dough (#24 scoop).

6. Arrange on a cookie sheet.Bake at 350° F until the cookies spread slightly and expand. For the small cookies, about 7-9 minutes. For the larger cookies, for 9-11 minutes.

7. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire cooling rack.

from Cookies for Days

Coconut Cream Pie Cookies

Cookies:

3/4 cup salted butter
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs
2 tsp vanilla
2 cups all purpose flour
1/3 cup graham cracker crumbs
1-1/2 tsp baking powder

Coconut Buttercream:

1/2 cup salted butter
3 cups powdered sugar
1 tsp coconut bakery emulsion or coconut extract
up to 1/4 cup heavy whipping cream

Toppings:

4 oz frozen whipped topping thawed (or make your own whipped cream)
1/3 cup toasted coconut


Instructions
1. Preheat the oven to 350° F.

2. Cream together the butter, sugar and brown sugar for 1 minute, until light in color and fluffy in texture.

3. Scrape the sides of the bowl and add in the eggs and vanilla. Mix until combined.

4. Add the flour, graham cracker crumbs and baking powder. Mix until a soft dough forms.

5. Portion the dough out into generous 3 tbsp portions.(I made smaller)

6. Roll into a ball and then smash slightly, so it looks like a hockey puck. The cookies will spread some while baking, so keep it pretty thick.

7. Bake for 9-11 minutes, or until the cookies have spread and are no longer wet and glossy in the center.
Remove from the oven and allow the cookies to cool on the pan. Once cooled completely, place the cookies in the fridge to chill while making the topping.

8. To make the coconut buttercream: slowly cream the salted butter until smooth.

9. Add in 1 cup of powdered sugar at a time, alternating with a little bit of heavy whipping cream to bring the mixture together.

10. Once all of the powdered sugar is incorporated into the butter, add another cup of powdered sugar. Repeat this until all of the powdered sugar is added and mixed in.

11. Add the coconut flavoring. Mix thoroughly. You can add a little extra heavy cream here to adjust the consistency, if desired. I like to keep mine pretty thick.

12. To assemble the cookies, spread a generous amount of the coconut buttercream onto the chilled cookie.

13. Top with a dollop of whipped topping, spread to cover the top of the cookie.

14. Then finish the cookie with a sprinkle of toasted coconut.

15. Serve chilled.  Store in the fridge for up to 5 days or they can be frozen for up to 3 months.

 from Cooking with Karli

Caramel Pumpkin Bundt Cake

Ingredients

Pumpkin Bundt Cake

1¼ cup granulated sugar
1/3 cup canola or vegetable oil
2 large eggs
1 tsp vanilla extract
1 can (15 oz) pure pumpkin
1 cup full-fat sour cream
2 cups all-purpose flour
2-¼ tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves

Caramel Frosting

1/2 cup (1 stick) salted butter
3/4 cup light brown sugar
1/4 cup heavy cream
¼ tsp salt
1 tsp vanilla extract
2 cups powdered sugar

Instructions

Pumpkin Bundt Cake

1. PreHeat oven to 350°F. Prepare a 9-inch or 10-inch bundt pan by spraying liberally with cooking spray. Set aside.

2. In the bowl of a stand mixer, or a mixing bowl with handheld blender, add the sugar, oil, eggs, vanilla, pumpkin, and sour cream. Beat together until combined.

3. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Beat together until just combined and no flour pockets remain.

4. Pour into the prepared bundt cake pan and cook for 45-50 minutes.
Check with a toothpick to make sure it's cooked. A toothpick should come out with moist crumbs or dry. If it comes out with wet batter then it needs to cook longer.
If you need to loosley lay a piece of foil over the bundt cake during the last 20 minutes so that it does not over brown.

5. Let cool in the bundt pan for 20 minutes and then invert the bundt cake onto a cooling rack. Cool completely before frosting.

Caramel Frosting

1. Combine butter, brown sugar, heavy cream, and salt in a small saucepan over medium-high heat.
Bring the mixture to a boil. Once boiling turn heat to low and let simmer for 3 minutes. Do not stir during the 3 minute cook time.

2. Pour the caramel into a mixing bowl and let sit at room temperature for 10-15 minutes so it can cool to lukewarm.

3. Add the vanilla and powdered sugar, beat together until combined and frosting-like consistency.
If it is too thick/crumbly, add more heavy cream, 1 tablespoon at a time, until the desired frosting is reached. You might need to add additional tablespoons of cream.

4.  Immediately drizzle or pipe the frosting over the cooled pumpkin cake. The caramel frosting hardens up rather quickly so be ready to spread it over the cake right when it's done.
Don't start making the frositng until the cake is cooled completely.
You can pour the frosting over the cake, drizzle it, spread it with a knife, use a piping bag with a 1A tip and pipe it on OR put the frosting into a gallon-sized Ziploc bag and snip the corner of it to pipe it on the cake.


Notes
Pumpkin : Make sure you are using 100% pure canned pumpkin NOT the pumpkin pie filling mix.
Frosting : Make sure the cake is cooled completely before frosting it. Because the frosting can harden up pretty quickly after it's made, make sure you immediately frost the cake with it. 

 from Together as Family

Sourdough Pumpkin Muffins

2 cups pumpkin puree, canned or homemade
1 cup (227 g) sourdough starter, unfed/discard 
1 cup (212 g) granulated sugar
½ cup neutral-flavored oil like canola or vegetable or melted butter or coconut oil
3 large eggs
1 tsp vanilla extract
2 cups all-purpose or whole wheat flour
2 tsp ground cinnamon
2 tsp baking powder
1-½ tsp baking soda
1 tsp salt (decrease if using salted butter)
1 cup chocolate chips (optional)

INSTRUCTIONS
1. Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners. Set aside.

2. In a large bowl, whisk together the pumpkin, sourdough starter, granulated sugar, oil, eggs and vanilla until well-combined.

3. Add the flour, cinnamon, baking powder, baking soda, salt and chocolate chips (if using) and mix until just combined and no dry streaks remain. Don't over mix.

4. Scoop the batter into the prepared muffin tins, filling the muffin cups 1/2 to 2/3 full. If desired, sprinkle a few regular or mini chocolate chips on top of the muffins.

5. Bake for 15-20 minutes until the tops spring back lightly to the touch and/or a toothpick comes out clean or with a few moist crumbs.

 from Mel's Kitchen Cafe

Sourdough Pancakes or Waffles

2 cups  all-purpose flour 
2 cups  buttermilk
1 to 1 ½ cups (270-400 g)sourdough starter, fed or discard
2 TBS granulated sugar
2 large eggs
¼ cup vegetable, canola or avocado oil
1 tsp baking soda
¾ tsp salt

1. Stir down sourdough starter (whether it's been at room temperature or in the refrigerator). 

2. In a large bowl, add flour, buttermilk, sourdough starter and sugar. Mix until evenly combined. A few small lumps are ok.

3. Cover and let rest at cool room temperature for 8-12 hours (or refrigerate for up to 3 days). The batter will bubble and expand.

4. Right before making pancakes or waffles, in a small bowl, whisk together eggs, oil, baking soda and salt until well combined.

5. Stir this mixture into the overnight batter and mix just until combined. Over mixing can cause the pancakes or waffles to develop a gummy texture when cooked. The batter will foam and bubble a bit while stirring; this is normal.

6. Cook pancakes on a preheated griddle and/or waffles in a preheated waffle iron. Serve waffles immediately for best texture (crispy on the outside).

from Mel's Kitchen Cafe

Chewy Pumpkin Cookies

Pumpkin Cookies

1/2 C canned pumpkin puree reduced to 1/4 cup
3/4 C salted butter at room temperature
1 C brown sugar
1/2 C white sugar
1 tsp vanilla extract
2 large egg yolks
2 C all purpose flour spooned and levelled*
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 tsp pumpkin pie spice
1/4 tsp ground cinnamon

Spiced Sugar

1/4 C white sugar
1/4 tsp pumpkin pie spice

INSTRUCTIONS

Reduce the Pumpkin Puree: 

1. First remove the excess liquid from the pumpkin puree. Place the pumpkin puree in a small sauce pan and cook over medium heat for 12 minutes stirring occasionally. Let cool.

2. Then blot with paper towels to help remove extra liquid. Do so until only a little liquid transfers onto the paper towels. You should be left with just under 1/4 cup of pumpkin puree. Set aside.

Pumpkin Cookies;

3.  Preheat oven to 350 F and line baking sheets with parchment paper.

4. In a large bowl or stand mixer cream together butter and sugars until light and fluffy.

5. Add in vanilla and egg yolks. Beat until mixture is well combined.

6. Mix in the reduced pumpkin puree. 

7. In a second bowl whisk together flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt.

8. Add dry ingredients into wet and mix until combined.

Spiced Sugar: 

9. In a small bowl mix together the white sugar and pumpkin pie spice.

10. Scoop out 3 TBS worth of dough into a ball. Roll in the spiced sugar. Place on a lined baking sheet 2 inches apart.

11. Bake cookies for 11-13 minutes or until the bottoms are golden brown. 

The cookies will be puffy when they first come out of the oven. Give the pans a few whacks on the counter after removing from the oven. Let cookies fully cool on the pan before moving.

 from Jessie Bakes Treats

Italian Sausage Tortellini Soup

1 pound ground mild Italian sausage
1 (32 oz) container roasted red pepper and tomato soup
1-2 (14.5 oz) diced tomatoes. (28 oz)
1 diced yellow onion, about 1/2 cup

2 tsp garlic, minced
2 tsp Italian seasoning
1 tsp kosher salt
½ tsp black pepper
1 bag (20 ounces) fresh cheese tortellini, refrigerated
1 cup heavy cream or half and half
2 cups fresh spinach, optional
parmesan cheese, shaved, for garnish (optional)

1. In a large heavy-bottomed pot over medium heat, add the Italian sausage. Cook, stirring occasionally and breaking up the meat as you go, for about 8-10 minutes, or until the meat is no longer pink. Drain excess grease if necessary.

2. Add diced onions to the pot. Cook until they are translucent (about 3-5 minutes).
Add the tomatoes, roasted tomato soup, garlic, Italian seasoning, salt, and pepper. Stir to combine and bring to a simmer.

3. Add tortellini, heavy cream, and spinach if using. Stir to combine.
Allow the soup to simmer until the tortellini is tender and the spinach is wilted (about 8-10 minutes).

4. Serve garnished with shaved parmesan.

Oatmeal Chocolate Chip Cookies

1 cup butter, softened to room temperature
1 cup  packed light brown sugar 
1 cup  granulated sugar 
2 large eggs
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups all-purpose flour
2- ½ cups old-fashioned rolled oats 
2 cups chocolate chips or chocolate chunks (butterscotch chips are delicious, too)

INSTRUCTIONS
1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper, silicone liners or lightly grease with cooking spray.

2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together the butter and sugars until light and fluffy, 1-2 minutes. 

3. Add eggs and vanilla and beat until creamy and well-combined, 1-2 minutes. Add baking soda, baking powder, salt and mix well. Add flour, oatmeal and chocolate chips. Mix until no dry streaks remain (don’t go crazy; just mix until evenly combined).

4. Scoop the cookies into balls (about 2 tablespoons each) and place a couple inches apart on the baking sheets.

5. Bake at 350 degrees for 9-11 minutes.

 from Mel's Kitchen Cafe

Toffee Doodle Cookies

Ingredients
1/2 cup salted butter, softened
1/2 cup margarine, softened. (I used all butter so 1 cup)
1- 1/4 cup granulated sugar
1 egg
2 TBS corn syrup
1 tsp vanilla extract
2- 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
8 oz bag toffee bits

Cinnamon- sugar mixture

1/4 cup granulated sugar
1-1/2 tsp ground cinnamon

Instructions
1. Preheat the oven to 350°F. Line your baking sheet with parchment paper or a silicone baking mat. Set aside.

2. In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter and sugar until well combined.

3. Scrape the sides of the bowl and add in the egg, corn syrup, and vanilla extract. Mix until combined.
Add the flour, baking soda and salt, mix until the dough forms.

4. Add the toffee bits to the dough and mix until evenly distributed.
Portion the dough out into your desired size. Like a #24 scoop that uses 3 TBS of dough or make them smaller.

5. In a small bowl, combine the cinnamon sugar mixture.

6. Roll each ball of dough into the cinnamon sugar, pressing the mixture onto the cookie dough. Repeat with remaining dough.

7. Bake at 350° F for 11-13 minutes. (I did smaller and baked 9 minutes) The cookie will flatten, spread and the edges should start to turn golden brown when they are ready to come out of the oven.

8. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

 from Cookies for Days

Salted Caramel Toffee Cookies

Ingredients
1 cup salted butte,r softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1/3 cup thick caramel dip/sauce (like Mrs Richardson's brand)
1 tsp vanilla extract
4 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 cup white chocolate chips
1/2 cup crushed pretzels
1 cup toffee bits
flaky sea salt for garnish

Instructions
1. Preheat your oven to 375°F.

2. Using either a stand mixer or an electric hand mixer, cream together the butter, brown sugar and granulated sugar until light in color and fluffy in texture.

3. Scrape the sides of the bowl and add in the egg, caramel and vanilla. Mix until well combined.
Add in the flour, salt and baking soda. Mix until a sticky dough forms.

4. Add the white chocolate chips, crushed pretzels and toffee bits. Mix until combined.
Portion out your dough into 3 TBS portions (using a #24 scoop) and arrange on a parchment lined cookie sheet. Sprinkle some flaky sea salt on top if desired.

5. Bake at 375° F for 9-11 minutes. The cookies will spread and the edges and top of the cookies will turn golden brown when they are ready to come out of the oven. Add more sea salt to the top, if desired.
Allow the cookies to cool completely on the pan before transferring to a wire rack.

 from Cookies for Days

Onion Rings

2 large yellow onions (about 12 oz each), sliced 1/3 inch thick, separated into individual rings
1 cup (5 oz) all-purpose flour (scoop an level to measure)
1 tsp salt

1/2 tsp pepper (or to taste)
3/4 tsp garlic powder
1/2 tsp paprika
1/2 tsp baking powder
1 cup buttermilk
1 large egg
2 1/2 cups Panko bread crumbs, or more if needed
6 cups vegetable oil or peanut oil, for frying


Instructions
1. Pour vegetable oil into a pot. Heat to 365 degrees over medium heat (and monitor temperature). Meanwhile prepare onion rings.

2. In a shallow dish whisk together flour, salt, pepper, garlic powder, paprika and baking powder.

3. Dredge onion rings in flour mixture, shake off excess (I just do two at a time and tap together to remove extra flour back into dish). Transfer onion rings to a baking sheet, reserve remaining flour mixture.

4. In liquid measuring cup whisk together buttermilk and egg. Pour mixture into remaining flour mixture and whisk to blend (mixture should be similar to the consistency of pancake batter, if needed add a little more flour to thicken or buttermilk to thin).

5. Pour panko into a separate shallow dish.

6. Working with a few onion rings at a time, dip into batter mixture coating each side, shake excess batter back into dish, then transfer to panko and press and coat each side in panko.

7. Transfer to preheated oil and fry until golden brown, turning halfway through frying (they should only take about 20 to 30 seconds per side). Fry in batches no more than 10 at a time to not overcrowd.

8. Drain on paper towel lined baking dish. Repeat process until all of the onion rings have been used up.
Serve warm with ketchup or fry sauce if desired.


Serve with ketchup, fry sauce, ranch, or bbq sauce.

Baked Onion Rings:If you are looking for a healthier alternative to oil frying baking is a great option.
Omit baking powder from recipe.
Preheat oven to 425 degrees.
Prepare the onion rings as directed to cover with mixtures then spray with olive oil or vegetable oil cooking spray.
Place on greased baking sheet, spray with olive oil or vegetable oil cooking spray.
Bake until golden brown and crisp, turning halfway through, about 13 – 16 minutes.
Air Fryer Onion RingsOnion rings can also be cooked in the air fry rather than deep frying.
To do so preheated an air fryer to 375 degrees. Omit baking powder from recipe.
Dredge the onion rings in mixtures as directed then spray with olive oil or vegetable oil cooking spray.
Air fry in batches until golden brown and crips, about 11 to 14 minutes.

 from Cooking Classy

Peaches and Cream Dessert

Crust:

3 cups graham cracker crumbs
2-3 TBS granulated sugar
¾ cup butter, melted

Creamy Filling:

1 ½ cups powdered sugar
8 ounces cream cheese, softened to room temperature
½ tsp vanilla extract
2 cups cold heavy whipping cream (see note)
5-6 medium fresh peaches, peeled, pitted and sliced thinly (see note)

INSTRUCTIONS
1. In a medium bowl, stir together the graham cracker crumbs and granulated sugar. Stir in the melted butter until the crumbs are evenly moistened. Remove 1/3 cup of the crumbs and set aside for later.
Press the remaining crumb mixture on the bottom of a 9x13-inch pan. Refrigerate the crust while preparing the rest of the dessert.

2. In a large bowl using an electric handheld mixer or in the bowl of an electric stand mixer, mix the powdered sugar and cream cheese together until light and smooth, 1-2 minutes. Mix in the vanilla.
Pour in the cold heavy cream and mix on low (to avoid spatters) until the mixture starts to come together. Increase the speed to medium-high and mix until the mixture is thick and fluffy.
Spread a little less than half of the cream filling over the chilled crust. Layer the sliced peaches over the top of the cream.

3. Dollop the remaining cream over the top of the peaches in large spoonfuls and spread carefully to the edges of the pan cover the peaches completely. Sprinkle the reserved graham cracker mixture over the top. Cover with plastic wrap and chill for at least 2 hours or up to 12 hours before serving.

NOTES
Sweetness: if the peaches you are using are very ripe/very sweet, you may want to decrease the powdered sugar a bit in the filling.
Peaches: I haven’t made this with frozen or canned peaches but it will probably work. For frozen peaches, thaw and drain excess liquid. For canned peaches, drain and lightly pat dry.
Heavy Cream: Using a high fat heavy whipping cream is important because we aren’t whipping it separately before adding to the cream cheese. I use 40% heavy whipping cream (Darigold brand). If you are using a lighter/less milkfat heavy whipping cream, you might want to whip it to soft peaks before gradually mixing it in with the cream cheese mixture (otherwise, it may not thicken).


from Mels Kitchen Cafe

Salsa

 

2 (10 oz) cans diced tomatoes with green chilies (I used fire roasted)

1/2 white onion, diced

1 jalapeno, sliced

1/2 cup fresh cilantro, chopped

juice of 2 limes

1 TBS olive oil

2 tsp kosher salt

1 tsp pepper

1 tsp garlic powder

1. Add all ingredients in a blender.  Pulse a few times until desired consistency is reached.  Serve with tortilla chips.

2. Store in refrigerator.

Cream Cheese Pound Cake

 

Ingredients
1 package (8 oz) cream cheese, room temperature
1-¼ cups (2½ sticks) salted butter, room temperature
3 cups granulated sugar
6 large eggs, room temperature
2 tsp vanilla extract 

3 cups cake flour
 ¼ cup buttermilk, room temperature
confectioners' sugar, for dusting

Instructions

1.  Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1½ inches between the height of the batter and the top edge of the pan.)

2. In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth (about 3 minutes).

3. Gradually add the sugar and mix until light and fluffy.

4. Add the eggs, one at a time, mixing well after each addition, followed by the vanilla.
Slowly add the cake flour and mix until combined.

5. Remove bowl from stand mixer and pour in the buttermilk. Mix by hand until just incorporated. Use a rubber spatula to scrape the sides of the bowl to get every last bit of ingredient incorporated.

6. Pour batter into prepared bundt pan. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour. (The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.) The crust will be a dark golden brown around the edges and lighter in the center.

7. Allow cake to cool to room temperature. Dust with confectioners' sugar before serving.

from I am Baker

Tres Leches Cake

• • • 
      
      Ingredients
      
      FOR THE CAKE1 cup all-purpose flour , spooned and leveled
      1 tsp baking powder
      1/2 tsp salt
      6 large eggs , yolks and whites separated, at room temperature
      1 tsp vanilla
      1 cup granulated sugar , divided
      1 cup whole milk , at room temperature, divided
      1 (14 ounce) can sweetened condensed milk
      1 (5 ounce) can evaporated milk
      
      
      FOR THE WHIPPED CREAM TOPPING1 & 1/2 cups heavy cream
      3 TBS powdered sugar
      1 tsp vanilla
      fresh sliced strawberries and mint leaves , for garnish, (optional)
      
      Instructions
      1. Preheat oven to 350℉. Coat a 9×13 baking pan with nonstick spray.
      
      2. In a medium bowl, whisk together the flour, baking powder, and salt.
      
      3. In a large bowl with an electric mixer, beat egg whites until stiff peaks form.
      With mixer still running, add in the vanilla and sugar a tablespoon at a time.
      
      4. Add egg yolks 1 at a time, until combined.Add flour mixture, 2 tablespoons at a time, alternating with 1/2 cup of the milk just until batter is smooth.
      
      5. Pour batter into prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Transfer pan to a wire rack and allow cake to cool completely (it will shrink.)
      
      6. Poke holes all over the cake with a wooden skewer or fork.
      
      7. Whisk together the remaining 1/2 cup milk, sweetened condensed milk, and evaporated milk, and pour over the cake.
      
      8. Cover pan and transfer to the refrigerator for at least 6 hours, but ideally overnight. (The more it sits, the more it soaks up the liquid and flavor.)
      
      9. Make the whipped cream topping: With a handheld electric mixer, beat heavy cream with the powdered sugar and vanilla, until stiff peaks form; spread over the cake.
      Slice into squares and serve cold with some fresh berries of your choice.

from Belly Full

Candied Pecans

1/2 cup granulated sugar
1/2 cup light brown sugar
1 TBS ground cinnamon
1 tsp salt
4 cups unsalted pecans halves
1 egg white
1/2 tsp vanilla extract
1 tsp water

Instructions

1.  Preheat oven to 300 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a medium bowl, add sugars, cinnamon, and salt. Whisk until combined. Set aside.

3. In a large bowl, whisk the egg white, vanilla, and water together until frothy. Add the pecans and gently toss until the pecans are well coated. Add the sugar and cinnamon mixture and toss until pecans are covered.

4. Spread the pecans out in a single layer on prepared baking sheet. Bake for about 30-45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans.

5. Remove from the oven and let the pecans cool on the baking sheet. When completely cool, store in an airtight container for up to 1 month.

 from Two Peas and their Pod

Easy Goulash

Ingredients
1 TBS olive oil
1 cup onion, diced
1 green bell pepper, diced
2 lbs. ground beef, lean
3 tsp garlic, minced
2 (15 oz) cans tomato sauce
2 (15 oz) cans petite diced tomatoes
3 cups beef broth
3 TBS Worcestershire Sauce
2 tsp seasoned salt
2 TBS Italian Seasoning
3 bay leaves
2 cups macaroni noodles, uncooked
1 cup cheddar cheese, shredded

Instructions

1. Add olive oil to large pot over medium-high heat. Add in the onion, bell pepper and ground beef then cook until beef is no longer pink. Drain any excess fat and return pot to stove top. Add in garlic and stir until fragrant (about 30 seconds).

2. Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.

3. Remove the bay leaves and stir in the cheddar cheese just before serving. 

 from I wash you Dry

Peanut Butter Frosting

1 cup unsalted butter softened to room temperature
¾ cup peanut butter do not use natural, homemade or whipped
3 cups powdered sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2-4 tablespoons whipping cream*


1. In a large bowl, beat the butter until soft.

2.Then add in the peanut butter and continue beating until until evenly combined.

3. Add in the 2 cups powdered sugar, the vanilla extract and salt and carefully beat them in with the mixer on low speed.

4. Beat in the rest of the powdered sugar about ½ cup at a time, alternating with the whipping cream until the desired sweetness and thickness is reached.

5. Frost  cupcakes using a piping bag or with the flat-edge of a knife. 

 from Just so Tasty

Lemon Cupcakes with Blackberry Buttercream

Lemon Cupcakes:

1 (15.25 oz) box Lemon Cake Mix

1 small box (3.4 oz) vanilla instant pudding mix
4 eggs
1/2 cup vegetable oil
1 cup milk
1 cup sour cream

Blackberry Buttercream:

1 cup butter, softened to room temp
1 tsp vanilla
¼ tsp salt
½ cup seedless blackberry jam (I used seeded)
4 cups powdered sugar

 blackberries for garnish

Instructions
1.  Preheat oven to 350℉.  Line cupcake tins with 24 paper liners. (I got 30)

2. In a large mixing bowl, combine cake mix and pudding.

3. Add eggs and beat until smooth.

4. Add water, oil, sour cream mix until combined.

5. Fill cupcake tins 2/3 of the way full with batter.  Bake for 15-20 minutes, or until an inserted toothpick comes out clean.

6. Let the cupcakes cool completely.

7. For the frosting, beat all ingredients together until light and fluffy.
Pipe onto cooled cupcakes and top with a fresh blackberry.

adapted from Six Sister's Stuff

Lemon Raspberry Cupcakes

 

Lemon Cupcakes:
1 (15.25 oz) box Lemon Cake Mix
1 small box (3.4 oz) vanilla instant pudding mix
4 eggs
1/2 cup vegetable oil
1 cup milk
1 cup sour cream


Raspberry Buttercream:


1 cup butter, softened (use 1/2 cup butter and 1/2 cup shortening if you prefer)
4 TBS raspberries, smashed (keep juice with it)
4 cups powdered sugar
Raspberries, if desired for garnish


Instructions
1. Preheat oven to 350℉. Line cupcake tins with 24 paper liners. (I got 30)


2. In a large mixing bowl, combine cake mix and pudding.


3. Add eggs and beat until smooth.


4. Add water, oil, sour cream mix until combined.


5. Fill cupcake tins 2/3 of the way full with batter. Bake for 15-20 minutes, or until an inserted toothpick comes out clean.


6. Let the cupcakes cool completely.


7. Make the raspberry buttercream: In a mixing bowl, cream the butter. Add the smashed raspberries and beat again. Slowly add the powdered sugar until it is all incorporated. Beat the frosting until fluffy. Top cupcakes with buttercream. Top with a raspberry as garnish if desired.

Biscoff Cake

Ingredients

FOR THE CAKE

18 Biscoff or Speculoos Cookies

2 cups plus 2 TBS (255 g) all-purpose flour
1 3/4 tsp (7 g) baking powder
3/4 tsp (3 g) baking soda
3/4 tsp (4.2 g) salt
1 cup (2 sticks) (226 g) unsalted butter, at room temperature
2/3 cup (133 g) granulated sugar
1 cup (220 g) brown sugar packed
4 large or extra large eggs at room temperature
2 cups (480 g) buttermilk at room temperature

FOR THE FILLING

1/2 cup (113 g) unsalted butter at room temperature

1 cup (250 g) Biscoff spread or other cookie butter
1 cup (125 g) powdered sugar sifted

FOR THE FROSTING

2 cup (452 g) unsalted butter slightly chilled
6 cups (750 g) powdered sugar sifted
1/2 tsp (2.1 g) vanilla
6 ounces white chocolate
1/4 cup (57.75 g) heavy whipping cream
*This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

FOR THE DRIP

1 cup (150 g) white chocolate chips
1/3 cup (77 g) heavy whipping cream

GARNISH 6 Biscoff Cookies

Instructions

FOR THE CAKE

1. Preheat your oven to 325℉. Spray your 6-inch or 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.

2. Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.

3. In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended.

4. In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
With the mixer on low speed, add 1/3 of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
Divide the batter evenly among your pans and bake for about 30 to 35 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.

FOR THE FILLING

5. In a stand mixer fitted with a paddle attachment, beat the butter and Biscoff spread or cookie butter on medium speed until light and fluffy.

6. Gradually add the powdered sugar and beat for 2-3 minutes.

FOR THE FROSTING

7. In a microwave safe bowl, heat the cream and then pour it over the white chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.

8. In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.

9. Slowly add the white chocolate (which should still be warm) while mixing on medium-low speed. Using warm white chocolate will soften your butter but is important because it won't harden when it hits the cold butter like room temperature white chocolate will. If your buttercream feels soft after it's all mixed, just refrigerate the buttercream to harden it just a bit.

10. With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.

11. Add the vanilla and increase the speed to medium-high and beat the frosting for five minutes, until light in color and texture.

FOR THE DRIP

12. Heat the cream in a microwave safe bowl for 60 seconds. Pour the cream over the white chocolate chips and let sit for five minutes. Stir until smooth. Cool slightly.
*Best to use the drip on a chilled cake.

ASSEMBLY

1.  Level each cake layer with a knife or cake leveler.

2. Place the first cake layer on a cake board and top with 1/2 or 1/3 (depending on if it's 8-inch or 6-inch cake layers)  Cookie Butter Filling. Crumble two cookies into small pieces and press into the Cookie Butter Filling.

3. Repeat step two with the remaining cake layers. Place the final cake layer top-side down.

4. Apply a thin crumb coat around the cake and chill for 10 minutes in the freezer to set.

5. Finish frosting the cake with the white chocolate frosting. Chill for another 10 minutes and apply the drip.

TO MAKE CUPCAKES:

1. Make the cake batter and cook in muffin tins lined with cupcake papers.  Bake at 325℉ for 15-18 minutes.  Let cool completely.

2. Make the white chocolate frosting (I only needed 1/2 the recipe). Pipe a ring around the edges of the cupcakes.

3. Make the filling:  Place a scoop of filling in the middle of the cupcake. Top with a piece of biscoff cookie if desired. (I cut them in thirds to garnish)

 from Cake by Courtney

Raspberry Cheesecake Cookies

Graham Cracker Cookies:

1-1/2 cups salted butter softened
3/4 cup granulated sugar
1-1/2 cups packed brown sugar
2 eggs
1 TBS vanilla
3- 3/4 cups all purpose flour
2 pkg graham crackers, crushed (appprox 2 1/2 cups of crumbs)
2 tsp baking soda
1 tsp baking powder
1 tsp salt

Cheesecake Frosting and Drizzle:

16 oz cream cheese, room temperature
7 oz marshmallow creme
2 cups powdered sugar
1/3 cup raspberry preserves


Instructions
1. Preheat oven to 350℉.

2. Cream together the butter, granulated sugar and brown sugar.

3. Add the egg and vanilla. Mix until light in color and creamy.

4. Add in the dry ingredients (flour, crushed graham crackers, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.

5. Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it until it is about 1 inch thick. (I prefer 1/3 cup portions and bake for about 10 minutes)

6. Bake for 10-13 minutes, until the cookies are turning golden brown.

7. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack.

8. While the cookies are cooling, make the frosting by whipping the cream cheese until smooth.
Add the powdered sugar 1/2 cup at a time, mixing until completely combined before adding more powdered sugar. Repeat until the full 2 cups of powdered sugar have been added.

9. Add in the marshmallow cream and mixuntil all of it has been combined thoroughly.
Add the frosting to a gallon sized zip top bag, cut the corner of the bag and use it to pipe the frosting onto the warm cookies in a spiral.

10. Add the raspberry preserves to a small zip top bag and cut the corner and zig zag the raspberry preserves over top of the frosting.

 from Cooking with Karli

Homemade Hamburger Helper

Ingredients
1 pound lean ground beef
1 large yellow onion, chopped
1 garlic clove, minced
2 TBS all purpose flour
2 cups low sodium beef broth
1 (8oz) can tomato sauce
1 tsp Italian seasoning
1 tsp seasoned salt
1/2 tsp smoked paprika
1/2 tsp garlic powder
2 cups (8 oz) pasta shells (can also use elbow pasta)
½ cup heavy cream
2 cups shredded cheddar cheese
salt and pepper, to taste

Instructions

1. In a large sauté pan with a lid, brown the ground beef over medium high heat. Remove cooked ground beef from pan and set aside, reserving 2 tablespoons of grease in the pan.

2. Cook the onion until soft, about 5 minutes. Add the garlic for the last 30 seconds.
Add the flour and stir to cook for about 1 minute, slowly stir in the beef broth and bring the mixture to a boil.

3. Pour in the tomato sauce, Italian seasoning, seasoned salt, smoked paprika, garlic powder and pasta, stirring to combine. Cover with lid and sauté for 12 to 15 minutes or until pasta is cooked, stirring occasionally.

4. Add in the cream and cheese and stir until all the cheese melted. Add back in ground beef, cook for 2 to 3 minutes more to re-heat ground beef and serve immediately!

from the Novice chef

Key Lime Cupcakes

 

Ingredients

Cupcakes:

3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
2 cups granulated sugar
1 cup butter, softened
4 large eggs
1 TBS key lime zest
1 tsp vanilla extract
2 cups buttermilk

Key Lime Filling:

1 (8 oz) package cream cheese, softened
1/2 cup sweetened condensed milk
4 oz key lime juice

Key Lime Buttercream:

1 cup butter, softened
6–8 cups powdered sugar
1/2 cup Key Lime Filling
1/4 cup key lime juice
1/2 tsp vanilla extract
1/4 tsp salt

Graham Cracker Crumble:

2 graham cracker rectangles, crumbled
2 TBS butter, melted
1 TBS light brown sugar

Instructions

To make the cupcakes: 

1. Preheat the oven to 350ºF. Line 36 muffin tins with cupcake liners.

2. In a bowl, combine the flour, baking powder and salt. Set aside.

3. In a large bowl, or the bowl of a stand mixer, beat the sugar and the butter together on medium speed until combine. Add in the eggs, one at a time, scraping down the sides of the bowl as needed. Add the zest and the vanilla and beat to combine.

4. With the mixer on low speed, add 1/3 of the flour mixture. When it’s almost mixed in, add half of the buttermilk, followed by an additional 1/3 of the flour, and then the final buttermilk. Continue to beat just until it is blended.

5. Divide the batter evenly between the prepared muffin tins, filling each about 2/3 full.

6. Bake until a tester inserted in the middle of the cupcakes comes back with just a few crumbs, about 15 to 18 minutes. Cool in the pans for 5 minutes before removing to a cooling rack to cool completely.

To make the filling:

7. In a bowl, beat the cream cheese until smooth.
Add the sweetened condensed milk and lime juice and beat to combine.
Reserve 1/2 cup of the filling for the buttercream, and refrigerate the remainder until ready to use.

To make the buttercream:

8. Beat the butter in a large bowl until light.
Add in 3 cups of the powdered sugar, the reserved key lime filling, the lime juice, vanilla and salt and continue to beat until combined.
Gradually add more powdered sugar, 1/2 cup at a time, until the buttercream is smooth and thick.

To make the graham cracker crumble:

9. Preheat the oven to 350ºF.
Line a baking sheet with foil or parchment paper.

10. In a small bowl, combine the graham cracker crumbles, the melted butter and the brown sugar.
Spread out on the baking sheet into a thin layer.

11. Bake for 4 to 6 minutes, just until golden, then remove from the oven.
Allow it to cool completely, then crumble into small pieces.

To assemble the cupcakes:

12. When the cupcakes are cool, use a sharp knife to cut a cone out of the center of each cupcake, reserving the cut piece. (I will usually cut off the cone end and discard that, leaving just the circle to cover the filling once filled.) Fill the cupcake with some of the key lime filling, then replace the cut out piece back onto the cupcake.

Pipe the buttercream onto the cupcakes, then garnish with the graham cracker crumbles and small pieces of lime if desired.

from Taste and Tell

Jalapeno Popper Wonton Cups

 

Ingredients
12 wonton wrappers, *I found them in the produce section of my local grocery store
4 oz. cream cheese, softened
1/2 c. sour cream
12 oz. bacon, cooked & crumbled (reserve 2 TBS)
1 c. shredded cheddar cheese, reserve 2 TBS.
3-4 jalapeños, seeded and chopped (**for more spice, do not remove all the seeds)


Instructions

1. Preheat oven to 350 degrees.Spray muffin pan with cooking spray.

2. Place one wonton wrapper in each muffin cup; bake 10 minutes or until lightly browned.
Remove from oven and cool slightly.

3. In a medium-sized mixing bowl, stir together cream cheese, sour cream, bacon, cheddar cheese, and chopped jalapeños.

4. Spoon filling into wonton cups, then sprinkle with reserved bacon and cheese.

5. Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.

from Lemontreeddwelling

Lemon Sugar Cookies with Lemon Frosting

COOKIES:
3/4 cup butter, softened
1 cup sugar
2 eggs
1- 1/2 tsp lemon juice
1 TBS lemon zest
2 -1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt

LEMON FROSTING:

1/2 cup butter, softened
4 cups powdered sugar
1 dash salt
1 TBS lemon zest
2 TBS fresh lemon juice
1 TBS milk, if needed


INSTRUCTIONS

1.  Cream butter and sugar in a large mixing bowl. Beat in eggs, lemon juice, and lemon zest till well combined.

2.  Stir in flour, baking powder, and salt.

3.  Roll dough into tablespoon sized balls and place on lightly greased cookie sheets. Flatten with a glass dipped in sugar.

4. Bake at 350℉ for 9-10 minutes, or until barely light brown on the bottom. Let sit 3-4 minutes on pan, then remove to cooling racks.

5. Cool cookies completely, then frost. 

6. Frosting:Beat together butter, powdered sugar, salt, lemon zest, and lemon juice in a mixing bowl till creamy, adding milk if needed. If you are piping the frosting, it needs to be thick. If you are just spreading it on, you can add more liquid.

from Creations by Kara

Slow Cooker Shredded Beef Tacos

1 TBS olive oil
3 pounds chuck roast
1 TBS beef bouillon powder, or 1 bouillon cube
1 can (28 oz) enchilada sauce
25-30 small (4½ inches each) taco tortillas, flour or corn
1 white onion, finely diced (about 1 cup)
1 cup queso fresco
2 tablespoons cilantro, minced
lime, for garnish

Instructions

1. To a large cast-iron skillet over medium-high heat, add oil.
Once the oil is hot, add the chuck roast to the skillet and sear on each side, just enough to brown (3-5 minutes per side).

2. Add the seared beef to a crockpot. Top with bouillon powder and the enchilada sauce.
Cover and slow cook on low for 10 hours.

3. When ready, remove the chuck roast from the slow cooker and use two forks to shred. Add the shredded roast back to the juices in the slow cooker.

4. Preheat a skillet to medium-high heat.
Once hot, working one at a time, dip a tortilla into the juices in the crockpot. Add the tortilla to the hot skillet. While it is cooking, top with shredded roast, onion, queso fresco, and cilantro. Cook for 1-2 minutes. Use a spatula to remove from the skillet.

5. Fold the tortilla in half. Serve with leftover juices from the slow cooker for dipping.

 from I am Homesteader

Iced Oatmeal Cookies

Ingredients
12 TBS butter, unsalted
1/2 cup brown sugar, tightly packed (light or dark)
1/3 cup white sugar
1 large egg
1 large egg yolk
1 tsp. vanilla extract
1 cup old fashioned oats
3/4 cup all-purpose flour
3/4 cup cake flour
1 tsp. cornstarch
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Icing

1 cup powdered sugar
2 TBS milk
1/2 tsp. vanilla extract
pinch of salt



Instructions
1. Brown the butter: In a stainless steel skillet over medium heat, melt the butter. Swirl the pan occasionally to help the butter melt evenly. The butter will begin to foam, and then the foam will begin to subside and you’ll start to see tiny specks at the bottom of the pan, stir with a heat resistant spatula or wooden spoon and constantly stir and scrape so milk solids that are browning don’t stick. (These are what give brown butter it’s yummy flavor.) As soon as the butter turns chestnut brown and omits a nutty aroma, remove the pan from the heat and scrape the brown butter and all of the delish brown bits into a heat proof bowl. It’s important to remove to a bowl immediately so the residual heat from the pan doesn’t burn the butter. Set aside & cool slightly.

2. Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.

3. Pulse the oats in a food processor about 10 times. They should have some texture to them, not finely ground. Set aside.

4. Add the sugars to the slightly cooled brown butter and whisk. Then add in the eggs, one at a time, until incorporated. Then add in the vanilla.

5. Add in the dry ingredients and fold them in just until incorporated.

6. Roll into about 2 TBS. sized balls and place on the prepared cookie sheets. (Or you can make the cookies smaller if preferred).

7. Bake for 9-11 minutes or just until the edges are golden brown. Let the cookies cool on the cookie sheet for 5 minutes then transfer to a wire cooling rack.

8. Make the frosting: whisk all frosting ingredients together in a bowl. The frosting will be thick, this is perfect! Dip/dunk the tops of each cooled cookie lightly into the frosting. Repeat with remaining cookies and enjoy!

Notes
You can make the cookie dough and refrigerate for up to 3 days before baking.
Cookies will freeze for up to 3 months in an air-tight sealed container.

 from Kroll's Korner