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BUTTERMILK TEXAS SHEET CAKE

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INGREDIENTS

Cake
  • 2-1/2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 cup oil
  • 1 cup water
  • 1 stick butter
  • 2 eggs
  • 2 tsp. vanilla
  • 1 tsp. cinnamon
  • 1-1/2 tsp. baking soda
  • 2/3 cup buttermilk

Frosting
  • 6 Tbsp. butter
  • 1 cup light brown sugar (packed)
  • 1/2 cup milk
  • 4 to 5 cups powdered sugar

INSTRUCTIONS
Preheat oven to 350-degrees. Grease jelly-roll pan and set aside.

Cake 
  1. Add the flour and sugar to a large bowl. Mix it up and set it aside.
  2. Add the oil, butter, and water to a saucepan, turn it on medium-high, and bring it to a boil.
  3. Pour the boiling oil mixture over the flour and mix until well blended.
  4. Add the eggs, cinnamon, baking soda, vanilla, and buttermilk and mix with a beater until well blended.
  5. Pour into the jelly-roll pan and bake for 20-25 minutes until cake tester comes out clean.
  6. Allow cake to cool for at least 30 minutes.

Frosting 
  1. Add the butter and brown sugar to a sauce pan and cook on medium-high.
  2. Bring the mixture to a boil and cook until it begins to thicken and the brown sugar dissolves.
  3. Remove from heat and let it cool for a minute or two.
  4. Add the milk and mix it in.
  5. Add the powdered sugar and mix with a beater until it is smooth.
  6. Pour over the cake and let cool.







Read Full Recipe >>>> Click Here

EASY BLACKBERRY PIE BARS RECIPE

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INGREDIENTS

CRUST
  • 2 1/2 cups all-purpose flour (12 1/2 ounces)
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup unsalted butter
  • 1 egg, separated
  • 2/3 cup milk (actually a little less)
  • 1/2 cup cornflakes cereal, crushed

FILLING
  • 3 to 4 cups blackberries
  • 2/3 cup sugar (more or less depending on sweetness of berries)
  • 2 1/2 tablespoons cornstarch
  • 1 to 2 teaspoons lemon zest (optional)

GLAZE
  • 1/2 cup powdered sugar
  • 1 tablespoon water or milk
  • 1/2 teaspoon vanilla

INSTRUCTIONS
  1. Preheat oven to 350 degrees. Line a 9x13 pan with foil, overhanging on the ends so you can easily lift to remove the bars from the pan. Lightly spray the foil with cooking spray.
  2. Add the flour, salt, shortening, and butter to a large bowl and mix with a pastry blender until it looks like cornmeal with pea-sized and smaller pieces.
  3. Place the egg yolk in a small liquid measuring cup and lightly beat with a fork. Then add milk to the mixture until it reaches 2/3 cup. Stir the milk mixture into the flour mixture.
  4. Divide the dough into two equal portions. Lightly cover one portion with plastic wrap or other so it doesn't dry out, then roll out the other portion until it is close to 9x13 size or a little smaller. Carefully place the rolled out dough into the prepared pan as the bottom crust, gently press it out to cover the bottom of the pan, if needed. Spread crushed cornflakes over the bottom crust.
  5. In a medium bowl, gently stir together the blackberries, sugar, cornstarch, and lemon zest (if using). Pour the berry mixture into the pan and spread on top of the cornflakes and crust.
  6. Roll out the other portion of dough to 9x13 size and place in the pan over the berries. Lightly beat the egg white, then brush over the top crust.
  7. Bake at 350 for 35 to 45 minutes, until crust is golden brown.
  8. Meanwhile, in a small bowl, whisk together the powdered sugar, water or milk, and vanilla for the glaze. Pour the glaze over the bars after the bars have cooled a bit. Serve warm, at room temperature, or refrigerate and serve cold.






Read Full Recipe >>>> Click Here

CROCK POT CANDY

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INGREDIENTS
  • 34.5 ounces honey roasted dry roasted peanuts (I used planters)
  • 32 ounces almond bark (vanilla flavored)
  • 12 ounces semisweet chocolate chips
  • 4 ounces German chocolate bar (by Baker's)
  • optional garnish: sprinkles or crushed candy canes

INSTRUCTIONS
  1. Layer ingredients into crockpot (I used a 5 quart), cover.
  2. Cook for 1 hour on low temperature. Do not stir.
  3. After 1-hour stir mixture and continue to cook, stirring every 15-20 minutes for another hour (a total of 2 hours).
  4. Meanwhile, line countertop or table with a long piece of parchment paper.
  5. Turn off crockpot. Use a 1 tablespoon scooper to scoop out candy from crockpot and onto parchment paper. Make sure candy is not touching. Top with favorite garnish.
  6. Allow to cool completely.






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Vanilla Crazy Cake

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Ingredients
  • 1 1/2 Cups All-purpose flour
  • 1 Cup Sugar
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp White vinegar
  • 5 tbsp Vegetable oil
  • 1 Cup Water
  • 1 1/2 tsp Pure vanilla extract

Instructions
  1. Preheat oven to 350 degrees. Mix the flour, sugar, baking soda, and salt in a greased 8" square (or round...I prefer the round, but I've made this in both) baking pan. 
  2. Make 3 depressions in the dry ingredients - two small and one large. Pour the vinegar and vanilla in each of the two smaller depressions, and the vegetable oil in the large one. 
  3. Pour water over the entire thing and mix until smooth. 
  4. Bake on the middle rack of the oven at 350 degrees for 35 minutes. Let it cool, then top with your favorite frosting and enjoy!






Read Full Recipe >>>> Click Here

The Best Lemon Cheesecake

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Ingredients

For the coconut cookie crust:
  • 1 1/2 cups graham cracker crumbs see notes
  • 1/2 cup sweetened shredded coconut
  • 4 tbsp unsalted butter melted and cooled slightly

For the lemon cheesecake:
  • 4 8-oz blocks cream cheese softened
  • 3/4 cup granulated sugar
  • 2 tbsp all purpose flour
  • 2 tbsp milk
  • 1 cup sour cream
  • 4 pcs large eggs
  • 2 packages 4-serving size lemon instant pudding

Instructions
  1. Preheat oven to 300F if using a dark non-stick springform pan (if using a silver springform pan, preheat oven to 325F). Line the bottom of a 9-inch springform pan with parchment paper and set aside.
  2. Mix 1 1/2 cups graham cracker crumbs, 1/2 cup sweetened shredded coconut and 4 tablespoons melted butter until the mixture is evenly moist. Press onto the bottom of your pan and bake for 10 minutes. Take out of oven and allow to cool while you work on your cheesecake.
  3. Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese, 3/4 cup granulated sugar, 2 tablespoons flour and 2 tablespoons milk until well combined (about 2 minutes on medium high speed). Scrape the bottom and sides of your bowl. Add 1 cup sour cream and stir until incorporated.
  4. Switch to low speed and add eggs 1 at a time until each one is just blended. Then add 2 packages of lemon instant pudding and stir until combined. The batter will look a little like scrambled eggs at this point, that's OK.
  5. Take a roasting pan (or a fairly large baking dish) filled with hot water and put it at the bottom rack of your oven. Put your cheesecake on the middle rack and bake for an hour or until the cheesecake is puffy, still wobbly (but not soupy) in the middle and the edges are starting to turn brown and separating from the edge of the pan.
  6. Turn the oven off. Open the oven door slightly and keep the cheesecake in the oven for another hour. Take the cheesecake out of the pan by carefully running a sharp knife along the edge of the pan before releasing it. Chill in the refrigerator completely - at least 4 hours (preferably overnight).






Read Full Recipe >>>> Click Here

Easy No Bake Cookies

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Ingredients
  • 1/2 cup butter
  • 2 cups sugar
  • 1/2 cup milk
  • 1/4 cup cocoa powder
  • 3/4 cup peanut butter
  • 2 tsp vanilla
  • 3 1/2 cups quick cooking oats

Instructions
  1. In a large saucepan or high sided saute pan add your butter, sugar, milk and cocoa powder.
  2. Melt together and bring to a boil and boil for 1 minute then remove from heat.
  3. Add in your peanut butter and vanilla and whisk until smooth and combined.
  4. Add in your oats and stir until full covered and coated.
  5. Lay down a piece of parchement paper on a flat surface and using a cookie scoop or ice cream scoop, scoop about 2 heaping tablespoonfuls into mounds on your parchement paper and let set for about 20 minutes.






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DEPRESSION ERA CHOCOLATE CAKE RECIPE

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Ingredients: 
  • 3 cups flour (Either spelt or unbleached all-purpose or a combination of both)
  • 2 cups organic cane sugar
  • 1 tsp sea salt (you can find my favorite salt here)
  • 6 Tbs cocoa powder
  • 2 tsp aluminum-free baking soda
  • 1/2 tsp ground ginger
  • 3/4 cup coconut oil, melted and cooled
  • 2 tsp pure vanilla extract
  • 1 Tbs strong coffee (or you can use instant coffee dissolved in the water)
  • 2 cups warm temperature water
  • 2 Tbs apple cider vinegar

Directions: 
  1. Preheat oven to 375 degrees and grease and flour two 9 inch round cake pans or one 13 x 9 inch pan.
  2. In a large mixing bowl, combine flour, sugar, salt, cocoa powder, baking soda, and ginger, stirring to mix well.
  3. Add melted and cooled coconut oil, vanilla, and warm water. (If using instant coffee, dissolve the coffee into the warm water first, making sure it’s fully dissolved.) Stir well to combine.
  4. Add coffee and apple cider vinegar, stirring well to make sure there are no lumps in the batter. The batter will foam up a bit as the baking soda reacts with the acid in the vinegar and the coffee.
  5. Pour batter into cake pans and bake at 375 degrees for about 25 minutes or until a toothpick inserted in the center comes out clean. (If you use a 13 x 9 pan rather than two cake pans, the cake might take a bit longer to bake through.)






Read Full Recipe >>>> Click Here

Lemon Raspberry Cheesecake Bars

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Ingredients

Crust:
  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1 Tbs lemon zest
  • 1/2 cup butter melted

Cheesecake:
  • 4 8 oz pkg cream cheese, softened
  • 1 cup sugar
  • 2 Tbs lemon juice
  • Zest from 1 lemon + more for topping
  • 4 eggs
  • 2 1/2 cup raspberries + more for topping
  • Whipped topping optional

Instructions
  1. Preheat oven to 325.
  2. Line a 9"x13" pan with tinfoil, set aside.
  3. In bowl stir together graham cracker crumbs, sugar, lemon zest and butter.
  4. Press mixture into prepared pan and bake in oven for 10 minutes.
  5. Meanwhile in large bowl beat your cream cheese until smooth.
  6. Add in your sugar, lemon juice and lemon zest and beat again until combined.
  7. Add in your eggs one at a time, mixing well after each addition.
  8. Fold in 2 1/2 cups of your raspberries and pour into crust and spread evenly.
  9. Bake in oven for 35-40 minutes until center is almost set, remove from oven and let cool completely.
  10. Refrigerate for 4 hours to set, then cut into bars and top with whipped topping, lemon zest and raspberries if desired.






Read Full Recipe >>>> Click Here

SALTED CARAMEL BARS

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INGREDIENTS

CRUST:
  • 3.5 oz granulated sugar (1/2 cup)
  • 1/2 tsp salt
  • 5 oz unsalted butter , melted
  • 1 egg yolk , whisked
  • 7.5 oz all-purpose flour (1 2/3 cup)

CARAMEL LAYER:
  • 8 oz unsalted butter (1 cup)
  • 7.5 oz light brown sugar (1 cup, lightly packed)
  • 8.25 oz light corn syrup (3/4 cup)
  • 1 tsp fine sea salt
  • 1.75 oz granulated sugar (1/4 cup)
  • 1/4 cup heavy cream
  • 2 tsp pure vanilla extract
  • Flaked sea salt

INSTRUCTIONS
  1. Pre-heat the oven to 350 degrees Fahrenheit. Prepare a 9-by-9-inch pan by lining the bottom with a long strip of parchment paper, making sure that the paper is long enough so the ends hang over the sides of the pan. Spray the parchment and pan with nonstick cooking spray.
  2. In a large bowl, stir together the sugar, salt, and melted butter with a fork. Add the egg yolk and mix well.
  3. Finally, add the flour and stir until the crust is moist clumps. Transfer the dough into the parchment lined pan and press down with your hands or the bottom of a measuring cup to make an even layer. Refrigerate the crust for 15-20 minutes, until chilled. 
  4. Bake the crust for about 25 minutes, until lightly golden brown on top. Let the crust cool completely while you prepare the caramel topping.
  5. To make the caramel topping, combine the butter, brown sugar, corn syrup, salt, granulated sugar and cream in a medium heavy-bottomed saucepan. The caramel will bubble up as it cooks, so be sure to use a pan where the mixture can triple in size.
  6. Bring the mixture to a boil, stirring occasionally, and make sure that all of the sugar is dissolved. Once it's boiling, insert a candy thermometer and cook, stirring occasionally, until it reads 250 degrees F. (This will produce a bar with a medium-firm chew. For a softer chew, cook to 245 F, and for a really firm chew, shoot for 255 F.)
  7. Once at the right temperature, remove the pan from the heat, stir in the vanilla extract, and pour the caramel on top of the shortbread.
  8. Let the caramel sit until firm: about 2-3 hours at room temperature.  You can speed up the process by refrigerating it, but it will get very hard in the refrigerator, and you might need to let it come back to room temperature before cutting and serving.
  9. Once the caramel has set, remove the bars from the pan and cut it into small square or rectangles. Finish with a little pinch of flaked sea salt, and enjoy! These bars are best served and eaten at room temperature. If you have cooked them a little too long and they're harder than you like, microwave them for 5-8 seconds and the caramel will soften to a wonderfully chewy texture.






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CHOCOLATE CRAZY CAKE RECIPE

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Ingredients 
  • 1 1/2 Cups flour (all-purpose)
  • 3 Tbsp. cocoa (unsweetened)
  • 1 Cup sugar (All purpose sugar – Granulated Pure Cane Sugar)
  • 1 tsp. baking soda
  • 1/2 tsp.  salt
  • 1 tsp. white vinegar
  • 1 tsp.  pure vanilla extract
  • 5 Tbsp. vegetable oil
  • 1 Cup water

Directions (picture tutorial below) 
  1. Preheat oven to 350 degrees F. 
  2. Mix first 5 dry ingredients in a greased 8″ square baking pan.  Make 3 depressions in dry ingredients – two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth. 
  3. Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy! 
  4. Note: Oven baking times may vary, be sure to check your cake to make sure you do not over bake.






Read Full Recipe >>>> Click Here

Cranberry and Walnut Pinwheels

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Ingredients
  • 1 cup dried cranberries, chopped
  • 1 cup chopped walnuts
  • 1/2 cup sugar
  • zest of 1 orange
  • 2 refrigerated pie crusts (I use Pillsbury Pie Crust)
  • 2 tablespoons butter , melted
  • 1 whole egg
  • 2 tablespoons water
  • honey


Instructions
  1. Preheat oven to 400.
  2. Line a baking sheet with parchment paper and set aside.
  3. Place the cranberries, walnuts, sugar, and zest in a mixing bowl; mix until thoroughly combined.
  4. On a lightly floured surface roll out the pie crusts into two squares.
  5. Generously brush the pie crusts with the melted butter.
  6. Spread the cranberry filling on top of the pie crusts.
  7. Roll each pie crust into a log.
  8. Pinch the edges to seal.
  9. Combine the egg and water in a small bowl and beat until well blended.
  10. Brush each log with the egg mixture.
  11. Carefully cut each log into 10 slices. NOTE: If you're having issues with slicing the log because the dough is too soft, put it in the freezer for about 10 to 15 minutes before cutting. 
  12. Place the slices, cut side up, on the prepared baking sheet, 1 inch apart.
  13. Bake for 12 to 15 minutes, or until golden brown.
  14. Place pinwheels on a cooling rack.
  15. Spread a teaspoon, or more, of the honey on each pinwheel.
  16. Let cool before serving.



This Recipe adapted from >>>> Click Here

Classic Chocolate Cake Donuts

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Ingredients
Donuts
  • 1/3 cup coconut flour
  • 1/3 cup Swerve Sweetener
  • 3 tbsp cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs
  • 1/4 cup butter melted
  • 1/2 tsp vanilla extract
  • 6 tbsp brewed coffee or water coffee intensifies the chocolate flavour

Glaze:
  • 1/4 cup powdered Swerve Sweetener
  • 1 tbsp cocoa powder
  • 1 tbsp heavy cream
  • 1/4 tsp vanilla extract
  • 1 1/2 to 2 tbsp water

Instructions
Donuts:
  1. Preheat the oven to 325F and grease a donut pan very well.
  2. In a medium bowl, whisk together the coconut flour, sweetener, cocoa powder, baking powder, and salt. Stir in the eggs, melted butter, and vanilla extract, then stir in the cold coffee or water until well combined.
  3. Divide the batter among the wells of the donut pan. If you have a six-well donut pan, you may need to work in batches.
  4. Bake 16 to 20 minutes, until the donuts are set and firm to the touch. Remove and let cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely.

Glaze:
  1. In a medium shallow bowl, whisk together the powdered sweetener and cocoa powder. Add the heavy cream and vanilla and whisk to combine. 
  2. Add enough water until the glaze thins out and is of a "dippable" consistency, without being too watery.
  3. Dip the top of each donut into the glaze and let set, about 30 minutes.



This Recipe adapted from >>>> Click Here

easy chocolate ganache recipe

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Easy Chocolate Ganache
  • 24 oz semi sweet chocolate chips
  • 16 oz (1 pint) heavy whipping cream


  1. To start, grab your heavy whipping cream. You can just as easily buy a pint of heavy whipping cream and use the whole thing, skipping the scale, but I only had a quart on hand so I’ll be weighing mine out.
  2. Place your bowl on the scale and zero it out.
  3. Pour 16 oz of heavy whipping cream (should be about 2 cups or a pint).
  4.  (my scale is reading 1 lb 0 oz… or 16 oz)
  5. Place bowl of whipping cream into the microwave for 2-3 minutes. You want it to be hot, but not boiling. Pour chocolate chips into hot whipping cream.
  6. Shimmy the bowl back and forth so that the chocolate settles to the bottom and is completely covered by the hot whipping cream. Let the bowl set for a few minutes to allow the hot whipping cream to soften the chocolate.
  7. Then grab your whisk and stir…
  8. …and stir…
  9. …and stir…
  10. … and stir until you get a smooth chocolate sauce. Don’t be afraid to throw it back in the microwave for 30 seconds at a time if the chocolate doesn’t seem to be incorporating.
  11.  What you have now is a ganache sauce, which can be used to glaze a cake, dip a cupcake, coat a truffle or even be used for fondue.
  12. If you are looking for a thicker, frosting consistency to the ganache, you simply let it cool. Cover it with plastic wrap and throw it in the fridge for about 3 hours, or until it’s firm.
  13. And that’s really it! Just spoon it into a piping bag and frost your cupcakes! …Or eat it by the spoonful. I’m not going to pretend like it’s never happened. ;)



This Recipe adapted from >>>> Click Here

Blueberry Lemon Pull Apart Bread

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Ingredients
For the bread dough:
  • 2 3/4 cups all purpose flour
  • 1/4 cup white granulated sugar
  • 2 1/4 tsp instant yeast or see *Notes below for active dry yeast
  • 1/2 tsp fine salt
  • 1/3 cup milk
  • 4 Tbsp butter
  • 1/4 cup water
  • 1 1/2 tsp vanilla or vanilla bean paste
  • 2 large eggs

For the lemon sugar filling:
  • 1/2 cup white granulated sugar
  • 3 Tbsp finely grated lemon zest from about 2 lemons
  • 4 Tbsp. unsalted butter melted
  • 1/2 cup fresh blueberries

For the lemon glaze:
  • 1 cup confectioners’/icing sugar
  • 1 Tbsp milk
  • 1 Tbsp freshly squeezed lemon juice

Instructions
  1. Make the bread dough: Stir together 2 cups of the flour, 1/4 cup sugar, the instant yeast and salt in a large bowl or the bowl of a stand mixer fitted with a paddle attachment. (*see next step if using Active Dry yeast)
  2. In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Alternately, warm in the microwave for about 45 seconds. Remove from the heat and add the 1/4 cup water. Set aside until cooled to just warm (120 to 130°F if using instant yeast or about 110F if using active dry yeast), about 1 minute. Stir in the vanilla extract.
  3. Add the milk mixture to the flour mixture (along with the proofed active dry yeast, if using) and, using a rubber spatula or the paddle attachment, mix until the dry ingredients are evenly moistened. With the mixer on low speed, add the eggs, one at a time, mixing just until incorporated after each addition. Stop the mixer and add the remaining 1/2 cup flour.
  4. If using a stand mixture, remove the paddle attachment and place the kneading hook on the mixture. Resume mixing on low speed, adding additional flour as needed to make a smooth, moist and just slightly sticky dough. If making by hand, knead with as little additional flour as needed until dough is smooth.
  5. Place the dough in a large, greased bowl, cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 45 to 60 minutes.
  6. Make the lemon filling: While the dough is rising, in a small bowl, mix together the sugar and lemon zest. Set aside. The sugar draws out moisture from the zests to create a wet sand consistency, so don’t be alarmed when you see this.
  7. Assemble the pull apart bread: Preheat the oven to 350°F with the rack in the centre of the oven. Spray a 4 x 10-inch tea loaf pan with cooking spray. **Alternately, use a 9x5-inch loaf pan and see Notes at bottom for cutting strips. Set on to a baking sheet and set aside.
  8. Place risen dough on a lightly floured surface and gently deflate the dough. Roll the dough into a 12-inch by 21-inch rectangle. Using a sharp knife and with the long side closest to you, cut the dough into 6 strips even strips about 3 1/2 inches wide from top to bottom, making 6 strips 3 1/2-inches wide and 12 inches long. Using a pastry brush, spread the 4 Tbsp melted butter generously over each of the strips of dough. Scatter all the lemon/sugar mixture evenly over-top of the strips as well.
  9. Gently layer all the strips on top of each other into one pile. Using a sharp knife, cut the pile into 6 even pieces, each about 2 inches, making 6 piles about 3 1/2 - 2 inches in size. Arrange the piles in a rowl in your prepared tea loaf pan. Scatter any lemon sugar the was left behind on your work surface over-top of the loaf.
  10. Press fresh blueberries in between slices here and there across the loaf.
  11. Cover the pan with plastic wrap and let the dough rise in a warm place until puffy and almost doubled in size, 30 to 60 minutes.
  12. Bake the loaf on top of a baking sheet, until golden brown and they sound hollow when tapped, about 35 minutes or until it reaches about 190-195F when tested with an instant read thermometer. If the top seems to be at risk of over-browning, cover the top loosely with a sheet of aluminum foil and continue cooking. Remove from oven and allow to cool in the pan for 15 minutes, then run a knife around the edge and remove loaf to a cooling rack set on top of a baking sheet. Allow to cool completely.
  13. Make the lemon glaze: In a medium bowl combine the icing sugar with the milk and lemon juice until the mixture is smooth and pours easily off a spoon. Drizzle over cooled loaf.



This Recipe adapted from >>>> Click Here

Italian Ricotta Cheesecake

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Ingredients
  • 1 lb ricotta cheese
  • 1 lb cream cheese
  • 4 eggs slightly beaten
  • 1 tablespoon lemon juice
  • 4 tablespoons flour
  • 1 teaspoon vanilla
  • 4 tablespoons cornstarch
  • 1 stick butter melted
  • 1 1/2 cups sugar
  • 16 ounces sour cream

Instructions
  1. Preheat oven to 325.
  2. Cream ricotta and cream cheese until smooth.
  3. Slowly add beaten eggs.
  4. Then add lemon juice, vanilla, cornstarch and flour
  5. beat until smooth.
  6. Add melted butter, sugar and sour cream beat until completely combined.
  7. Pour batter into a 9-inch round springform pan and bake for 1 hour. You may need to bake it longer depending upon your oven. I usually have to bake it for 1 1/2 hours.
  8. Turn off oven and leave the cake in the oven with door closed for 2 more hours. Chill before removing from pan. Garnish with fresh fruit.




This Recipe adapted from >>>> Click Here

Soft Sugar Cookies

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Ingredients
Sugar Cookie Dough
  • 1 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoons baking powder
  • ½ cup sour cream
  • 3 cups flour

Cream Cheese Icing
  • 1/2 cup butter softened
  • 4 oz. cream cheese
  • 3 ½ cups powdered sugar
  • 1 teaspoon vanilla

Instructions
Sugar Cookie Dough
  1. Sift together baking soda, salt, baking powder, and flour.  Set aside. 
  2. In a large mixing bowl, cream together butter and sugar. Beat for about 3 minutes. Add eggs and vanilla. Beat for another 3 minutes.  
  3. Add flour alternately with sour cream in three additions. Beginning and ending with flour.  Cover dough with plastic wrap and refrigerate overnight or 8 hours. 
  4. When ready to use, remove dough from refrigerator and divide in half. Roll dough to ¼-inch thickness. Using a cookie cutter, cut into desired shapes. Bake in a preheated 375-degree oven for 8-10 minutes or until just barely beginning to brown around the edges. Makes about 2 dozen cookies

Cream Cheese Icing
  1. In a large mixing bowl, cream butter, cream cheese.   Add vanilla and powdered sugar until well blended.



This Recipe adapted from >>>> Click Here

PINEAPPLE RUM CAKE RECIPE

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Ingredients
For the Cake Batter
  1. 1 1/2 cups Land O Lakes unsalted butter room temperature
  2. 2 3/4 cups granulated sugar
  3. 5 large eggs room temperature
  4. 3 cups sifted cake flour
  5. 1 tsp salt
  6. 1 cup sour cream
  7. 1/4 cup crushed pineapple
  8. tbsp pure vanilla extract

For the Top of Cake Assembly
  • 2 tbsp unsalted butter melted
  • 1/3 cup light brown sugar packed
  • 6 whole pineapple rings
  • 6 maraschino cherries

For the Rum Syrup
  • 1/2 cup rum
  • 1/2 cup granulated sugar
  • 2 tbsp salted butter melted
  • 2 tbsp pineapple juice
  • 1 tsp pure vanilla extract

Instructions
To make the cake
  1. Start by preheating oven to 350 degrees and spraying a 12 cup bundt pan with nonstick spray or grease pan (make sure you really prepare your pan well to insure no sticking for this cake).
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed.
  3. Slowly add the granulated sugar. Mix together for an additional 5 minutes, until very pale yellow and fluffy.
  4. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
  5. Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Add the salt. Be careful not to overbeat. Add the sour cream, crushed pineapple and vanilla extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.

To assemble with top of cake
  1. To assemble cake, pour melted butter in the bottom of the sprayed pan then sprinkle the butter with brown sugar.
  2. Line the bottom of the pan with the pineapple rings and add 1 cherry to the center of each pineapple ring.
  3. Evenly pour cake batter over pineapples and bake for 70-80 minutes or until toothpick inserted into center of cake comes out mostly clean but still moist.
  4. Allow cake to rest for 10 minutes then quickly invert cake onto serving plate.

For the Rum Syrup
  1. In a small pot set over medium heat, combine all the ingredients and cook over medium-high heat.
  2. Reduce mixture by about a third and thickened, about 5 minutes. Remove from heat and let cool for 10 minutes.
  3. Finally poke sides and top of cake and pour syrup over cake and allow to seep in then cool.



This Recipe adapted from >>>> Click Here

Baklava cheesecake

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Ingredients
Honey Syrup
  • 1/3 cup white sugar 2.33 oz, 66 grams
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • 1/3 cup honey

Pistachio Pecan Shortbread Crust
  • 3/4 cup unsalted butter softened (6 oz, 170 grams)
  • 3/4 cup powdered sugar 3.37 oz, 95.54 grams
  • 1 teaspoon vanilla extract
  • 1 3/4 cup all-purpose flour 7.8 oz, 221 grams
  • 3/4 cup nuts chopped very finely I used pistachios and pecans

Baklava
  • 1 lb phyllo pastry* 453.5 grams
  • 1 cup finely chopped nuts I used pistachios and pecans (4.4 oz, 125 grams)
  • 1 teaspoon cinnamon powder
  • 4 oz butter melted and cooled (some people use clarified butter*) (113 grams, 1/2 cup)

Honey Cheesecake
  • 2 cups cream cheese at room temperature (16 oz, 453 grams)
  • 1/2 cup honey
  • 1/4 cup sour cream
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon powder


Instructions
Honey Syrup
  1. Place all ingredients in a small saucepan, bring them to a boil over medium heat. Once it comes to a boil, reduce to medium low heat. Keep stirring as it boils for about 3 minutes.
  2. Remove from the heat. Set aside to cool to room temperature.
  3. Pistachio Pecan Shortbread Crust
  4. Place butter in the mixer bowl. Cream on medium high for 2 minutes. The butter will work best if it’s softened, but not too soft.
  5. With the mixer off, add powdered sugar. Mix on low until combined. Raise speed to medium-high and cream for 1 minute.
  6. Add vanilla. Mix to combine.
  7. Add flour, mix on low until the dough just comes together. Add pistachios and pecans and fold. Don’t over mix the dough.
  8. Coat a 9 or 8 inch springform pan with a bit of oil, or non-stick spray.
  9. Now put the crust dough in the pan and start to pat the dough down to line the whole bottom and sides of the springform pan with the crust dough.
  10. I like to do this a little bit at a time. I grab a little bit of dough and press it down the bottom. Then I grab another bit and keep patching it up, as I lightly press it down with my fingers. If you find the dough is too wet, it’s ok to flour your fingers a little bit, though the dough shouldn’t be that wet to handle.
  11. Once you’ve covered the sides and bottom of the pan evenly with the cookie dough, place it in the freezer while you work on the cheesecake and the baklava topping.

Baklava
  1. Take phyllo dough out of the freezer and let it rest in the fridge overnight to thaw, or for 3 hours at room temperature.
  2. Mix crushed nuts with cinnamon. Set aside.
  3. Measure the inside of your crust-lined cheesecake pan. Mine measured 6 inches, because of my thick crust since I used a 8” pan. So I cut a 6” circle out of my phyllo sheets. I used a cake pan to measure the circle and used a knife to cut around it.
  4. Now, do this over a silicone mat.
  5. Brush some butter over 1 circle of phyllo dough. Place another circle on top. Brush butter over the entire surface. Don’t drench it, just make sure it’s covered.
  6. Place another circle on top. Brush with butter again.
  7. Place another circle on top. Repeat with the butter.
  8. Repeat with another circle of dough. Do this until you’ve stacked 10 circles of phyllo sheet.
  9. You will have a total of 10 circles, all buttered and stacked.
  10. Spread 1/4 of the nuts over.
  11. Top with another circle of phyllo sheet.
  12. Butter it. Repeat 4 more times. You will have a total of 5 phyllo sheets, stacked and buttered.
  13. Spread another 1/4 cup of nuts on top of the last buttered circle.
  14. Top with another layer of 5 sheets, all buttered and stacked.
  15. Spread another 1/4 cup of nuts on top. Followed by another set of 5 sheets buttered and stacked.
  16. Spread the final amount of nuts over the top of the dough. Now top it with a layer of 10 sheets of phyllo, all buttered.
  17. 10 sheets of phyllo, 1/4 cup of nuts, 5 sheets of phyllo, 1/4 cup nuts, 5 sheets of phyllo, 1/4 cup nuts, 5 sheets of phyllo, 1/4 cup nuts, 10 sheets phyllo.
  18. You will use all 40 sheets, but will have a lot of side trimmings, big ones, look at my recommendation above on what to do with those!
  19. Now place this tray with the baklava in the freezer. Let it rest there until the butter becomes solid.
  20. Remove from the freezer after about 30 minutes.
  21. Use a sharp chef’s knife to cut the baklava in 8 wedges, but don’t run the knife all the way down, stop before you reach the bottom layers, so this way you can easily move the baklava to the top of the cheesecake when it’s time.
  22. Keep this cold until it’s time to use it. So if you have to make your cheesecake batter, place the baklava in the fridge so it stays sturdy.

Cheesecake
  1. Now it’s time to make the cheesecake.
  2. Once your syrup has been already cooling down, the baklava is assembled and kept cold, and the crust is also resting in the freezer, then it’s time to start making the cheesecake.

Honey Cheesecake
  1. Pre-heat oven to 350F.
  2. Place cream cheese in the bowl of an electric mixer.
  3. Cream on medium-high for 2 minutes, until very fluffy and smooth. Make sure to scrape the sides of the pan.
  4. Add honey, mix until combined.
  5. Add sour cream, mix until incorporated.
  6. Now add egg and egg yolk.
  7. Mix until completely incorporated, scraping the sides of the bowl.
  8. Add vanilla. Mix to combine.
  9. Pour smooth batter over the cold crust lined springform pan.
  10. Grab the baklava out of the fridge and place it on top of the cheesecake. Try to be gentle. If you have to, trim the sides of the baklava if it isn’t fitting.
  11. Place in the oven and bake for about 1 hour, maybe you will have to cover the crust sides with foil midway baking. If the top of the crust is browning too fast, you might want to create shields with aluminum foil and cover just the crust part, so it doesn’t burn. Make sure the crust is already baked before you place foil over it, or you might damage it.
  12. Reduce temperature to 325F if the top is browning too fast.
  13. Cheesecake will be ready between 60-80 minutes of baking. The baklava will have puffed up and will be golden and brown.
  14. Remove from the oven. Let the cheesecake sit for 5 minutes.
  15. Pour syrup over the top of the baklava.
  16. Wait for some of the syrup to be absorbed before pouring more syrup in.
  17. Take it slow.
  18. The crust will be delicious in the bits that absorb this honey syrup. Gah you’re in for such a treat!
  19. Let cheesecake cool down, and then place it in the fridge overnight or for at least 6 hours before serving.

Storage
  1. Store in the fridge for up to 1 week.



This Recipe adapted from >>>> Click Here