Mickey Mouse Cupcakes

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Ingredients

For the cupcake:
1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil)
1/2 cup buttermilk
(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

For the Chocolate Cookies:
1 cup butter
1/4 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon salt
3/4 teaspoon baking powder
2/3 cup cocoa
3 or 3 1/2 cups flour

Carrot Cake Bars

See More Carrot Cake Recipes

Ingredients

10 medjool dates, pits removed (about 5.5 ounces)
2 cups shredded carrots (from about 5 medium carrots)
3/4 cup unsweetened applesauce
1/2 cup raisins
1 teaspoon double-strength vanilla extract (or 2 tsp. regular)
1 1/4 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
3/4 cup whole wheat pastry flour, white whole wheat flour, or gluten-free flour (such as brown rice flour)
1 teaspoon baking powder
2 tablespoons chopped walnuts (optional)

Fat Free English Muffins

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Ingredients

 
1 1/4 cups warm water
2 3/4 cups bread flour (I have used AP and it works well)
3/4 teaspoon table salt
1 tablespoon sugar
1/4 ounce yeast (or 2 1/4 tsp bread machine yeast)

 

 

 

 

Directions

 

1. Put all ingredients into the pan of your bread machine in the order suggested by the manufacturer. Set to dough cycle for oven baking or white cycle for bread machine baking.

 

 

2 FOR BREAD MACHINE BAKING: after final rise spray the top of the loaf with water and sprinkle cornmeal on top.

 

 

3 FOR OVEN BAKING: Preheat oven to 400*. Grease a one quart bowl with solid shortening or cooking spray and sprinkle with cornmeal. Bake for 40 – 45 minutes.

 

 

4 Remove from pan and cool on wire rack.

Chicken Parmigiana

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Ingredients

 

 

1 egg, beaten
2 ounces dry bread crumbs
2 skinless, boneless chicken breast halves
3/4 (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese

 

 

 

 

Directions

 

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.

 
2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.

 
3. Pour 1/2 of the spaghetti sauce into a 7×11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

Iced Pumpkin Cookies

Ingredients

 

 

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

 

 

 

 

Directions

 

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

 
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

 
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

 
4. To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Blackberry Lime Bars

See More Blackberry Recipes

 

Ingredients

 

Crust
1 1/2 Sticks or 12 Tablespoons Unsalted Butter, Melted
2 3/4 Cups Graham Cracker Crumbs
1/2 Cup Sugar
1/4 Teaspoon Salt
Filling
2 (14oz) Cans Sweetened Condensed Milk
2 1/2 Teaspoons Lime Zest
1 Cup Lime Juice, Fresh
4 Egg Yolks, slightly beaten
2 Pint Blackberries, fresh

 

 

 

 

Directions

 

If you haven’t already, grind the graham crackers in a food processor, blender or in a ziploc with a rolling pin.

 
Heat the oven to 350, and grease a 9×13″ baking dish.

 

 

In a large bowl stir together the graham cracker crumbs, butter, sugar, and salt. Press the crust mixture into your greased baking dish and bake for 8-10 minutes, or until slightly golden. Remove from the oven and allow to cool on the counter while you prepare the filling.

 

 

In a large mixing bowl, combine the sweetened condensed milk, and eggs. Add the lime juice and zest and whisk thoroughly. Fold in the blackberries, being careful not to break them. Pour into the baked crust and place in the oven.

 
Bake for an additional 12-15 minutes. Remove from the oven and allow to cool completely and then refrigerate at least 30 minutes until set.

Cherry-Almond Vanilla Cupcakes

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Makes: 24 servings

Serving size: 1 cupcake

Yield: 24 cupcakes
Prep: 45 mins
Stand: 30 mins
Bake: 350°F 15 mins to 18 mins
Cool: 45 mins

 

 

Ingredients:

 

1/2 cup butter

4 egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk or sour milk*
1/3 cup maraschino cherry juice
1 1/2 cups sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
12 maraschino cherries, halved
1 recipe Cherry-Almond Butter Frosting
Maraschino cherries with stems (optional)

 

 

 

 

Directions

 

1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.

 
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.

 
3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.

 
4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

 
5. Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over tops of cupcakes. If desired, top with cherries. Makes 24 (2-1/2-inch) cupcakes.

Baking with Cranberries

See More Cranberries Recipes

Ingredients:

150 gr. cranberries
2 EL brown sugar
100 ml water
50 ml cranberry-juice
1 TL cinnamon
1 package Bourbon vanilla sugar
1 TL organic orange
2/3 C sugar
finely grated zest of 1 orange
1 C orange juice concentrate
1/2 C sugar (for the orange syrup)
2 C flour
1 1/2 t baking powder
1/2 t baking soda
3/4 C butter, room temperature
2 eggs
2/3 C plain yogurt
4 oz of Cranberry Orange Tango or 2 oz chopped nuts of your choice and 2 oz dried cranberries

Very Chocolate Cake

See More Cake Recipes

Ingredients:

For the classic chocolate cake
3/4 cup dark unsweetened cocoa powder
2/3 cup sour cream
2 2/3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt
3/4 cup (1 ½ sticks) unsalted butter, cut into 1 inch cubes, softened
1/2 cup vegetable shortening
1 ½ cups sugar
1 cup firmly packed dark brown sugar
3 large eggs, at room temperature
1 tbs vanilla extract

For the chocolate frosting
180 grams dark chocolate, chopped
180 grams milk chocolate, chopped
1 ½ cups heavy cream
2 tbs light corn syrup or golden syrup
1 ½ cups (3 sticks) unsalted butter, soft but cool, chopped into 1 inch pieces

For the chocolate glaze
180 grams good quality (60-72%) dark chocolate, coarsely chopped
3/4 cups unsalted butter, softened and cut into 1/2 inch pieces

Soft Sugar Cookies

See More Cookies Recipes

Ingredients:

For the cookies:
6 cups flour, divided
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter, at room temperature
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cups light sour cream

For the frosting:
1 cup butter, at room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
6 tablespoons heavy cream
Sprinkles

Hershey’s Extra Dark Cocoa Cake

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Ingredients:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water ( I used hot, strong coffee)

For The Frosting
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY’S SPECIAL DARK Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Buttermilk-Blueberry Breakfast Cake

See More Cake Recipes

 

Ingredients:

 

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

Caramel Oatmeal Bars

See More Oatmeal Recipes

 

Ingredients:

 

2 cups old-fashioned oats
2 cups all-purpose flour
1 cup packed light brown sugar
3/4 teaspoon baking soda
1 teaspoon salt
1 & 1/4 cups unsalted butter, cut into small pieces
2 10 oz. jars of Trader Joe’s Fleur de Sel Caramel Sauce (or 2 1/2 cups of your favourite caramel sauce, lightly salted or not. Make sure it’s on the thicker side.)
1 cup bittersweet chocolate chunks

 

 

 

Directions

 

1. Preheat oven to 350°. Coat a 9″x 13″ baking pan with cooking spray. Line with parchment paper, leaving about a 2-inch overhang on the short ends.

2. In a large bowl, stir together oats, flour, brown sugar, baking soda, and salt. Mix in butter, using a fork or your fingers, until the mixture resembles coarse meal. Press half of mixture onto the bottom of prepared pan. Store rest of mixture in the fridge until ready to use.

3. Bake until just set and starting to brown around the edges (about 20 minutes). Cool in pan on wire rack for 5 minutes.

4. Sprinkle partially baked crust with chocolate chunks. Drizzle caramel sauce over chips and crust. Top with remaining crumb mixture.

5. Bake 20-25 minutes, or until pale golden. Cool completely in pan before cutting into bars, otherwise caramel will ooze out of the bars.

Italian Chocolate Cookies

See More Cookies Recipes

 

 

Ingredients:

 
3 cups all-purpose flour
4 teaspoons baking powder
3/4 cup white sugar
1/4 cup unsweetened cocoa powder
1 cup butter, softened
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts
2 (1 ounce) squares unsweetened chocolate
1 tablespoon butter, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar
1/4 cup hot milk

 

 

 

Directions

 

Preheat oven to 375 degrees F (190 degrees C).

 
Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and cocoa.

 

Cream 1 cup butter or margarine; blend into flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and nuts. Mix thoroughly with hands until well blended. (Dough should be the consistency of pie crust, but not sticky.)

 
For each cookie, pinch off about 1 teaspoon dough. Roll by hands into balls, each about one-inch in diameter. Place on greased baking sheets. Do not flatten. Bake about 10 minutes, until lightly browned. Remove from baking sheets; cool on racks. When cool, drizzle each generously with chocolate frosting. Sprinkle with candy sprinkles if desired.

 
To make Chocolate Frosting: Melt the chocolate squares over low heat. Cream with 1 tablespoon of butter or margarine, 1 teaspoon vanilla and 2 cups of confectioner’s sugar. Gradually add hot milk, beating until smooth.

Chili Rellenos Casserole

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Ingredients
2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can tomato sauce

Directions
Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

Roasted Grapes and Carrots

See More Roasted Recipes

 

 

Ingredients:

 
2 pounds red seedless grapes
1 (16 ounce) package peeled, baby carrots
1 medium red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon ground cumin

 

 

 

Directions

 

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

 
Toss together the grapes, carrots, and red onion in olive oil to coat. Sprinkle with cumin and toss to evenly distribute. Spread mixture on baking sheet.

 
Roast in preheated oven until carrots have begun to soften, about 15 to 20 minutes.

Amish Friendship Bread

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Ingredients:

 

3 eggs
1 cup Canola oil
1/2 cup milk
1 cup sugar
2 tsp cinnamon
1/2 tsp vanilla
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups flour
1 large box instant vanilla pudding (about 5.9 oz.)

In a separate bowl, mix together

1/2 cup sugar
1 1/2 tsp cinnamon

 

 

 

Directions

 

Grease or butter 2 large loaf pans. Dust the greased pans with half the cinnamon/sugar mixture.

 
Pour batter evenly into the pans and sprinkle the top with remaining sugar mixture.
Bake for 1 hour. Cool until bread loosens from sides of pan and turn out to serving dish.

 
If bag isn’t passed on to a friend on the 10th day, be certain to tell recipient which day the bag is at whengiven to them. If you keep a starter bag for yourself, you will be baking every 10 days.

 

 

OPTIONS: Add 1C. Chopped nuts or raisins. You can also exchange the Vanilla Pudding for Chocolate Pudding.

SIDE NOTE: This is not in the printable version because they will each receive their own starters, but to start the bread yourself here is the starter recipe you will use to get the Amish Friendship Bread recipe rolling

1 pkg. active dry yeast
1/4 cup warm water (110 degrees F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110 degrees F)

In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.Slowly stir in the warm milk and dissolved yeast mixture. Pour into a ziplock bag. The mixture will get bubbly. Consider this Day 1 on the cycle, or the day you receive the starter.
For the next 10 days, handle the starter according to the instructions above.

Enjoy and have fun!

Sweetheart Cherry Pies

See More Pies Recipes

 

 

Ingredients:
pie dough
fresh cherries, chopped
ricotta cheese
sprinkle of sugar
1 TBSP butter, melted

 

 

 

Instructions

Preheat oven to 375 degrees. Line your baking sheet with parchment paper.

 
Roll out your pie dough (I like to do this between 2 sheets of plastic wrap). Cut out shapes with cookie cutter.

 
Sprinkle and stir the sugar with the chopped cherries in a bowl.

 
Lay out your heart cut outs on the baking sheet. Spoon on some fresh ricotta cheese, then spoon on the cherries. Lay down the top dough, seal to press with a fork.

 
Brush the top with melted butter.

 
Bake for about 15 minutes or until mini hearts are golden brown. The baking time will largely depend on the thickness of your pastry dough and your oven. Just keep close watch.

 
Cool for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.

Cheesy Chicken Poblano Chowder

See More Chowder Recipes

 

 

Ingredients:

 

3 poblano peppers
1/4 cup butter
1/4 cup all-purpose flour
2 (32 ounce) cartons chicken broth
2 cups diced roasted chicken breast
2 (11 ounce) cans whole kernel corn with peppers
2 (15 ounce) cans black beans
2 cups shredded sharp Cheddar cheese
1 cup shredded pepper jack cheese
2 tablespoons ground cumin
2 teaspoons garlic powder
salt and pepper to taste
2 cups tortilla chips, for topping

 

 

 

Directions

 

Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the roasted peppers.
While the peppers are cooling, melt the butter in a pot over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken broth into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes.
Stir in the diced peppers, diced chicken, corn, black beans, Cheddar cheese, and pepper jack cheese. Season with cumin, garlic powder, salt, and pepper. Bring to a simmer, and simmer until the cheese has melted and the soup is hot, about 10 minutes. Serve sprinkled with tortilla chips.

 

 

From: http://carzycook.com/showthread.php?tid=5084

Oven Baked BBQ Ribs

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Ingredients
2 cups sliced onions
2 cups ketchup
2 cups water
4 teaspoons salt
1/4 cup Worcestershire sauce
1/2 cup white vinegar
1/2 cup dark brown sugar
4 teaspoons dry mustard
4 pounds pork spareribs
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar and mustard. Split ribs down the center between the bones.
Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder.
Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.

Incoming search terms:

Blueberry Oat Biscuit Cobbler

See More Cobbler Recipes

 

 

Ingredients:

 

1 cup plus 3 Tbsp. white whole wheat flour (I imagine spelt or quinoa flour would work)

1/2 cup rolled oats

3 Tbsp. plus 2/3 cup natural cane sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

5 Tbsp. chilled, unsalted butter, cut into 1/2” pieces

1/2 cup plain greek yogurt

6 cups blueberries (about 2 lbs.)

2 Tbsp. fresh lemon juice

1 Tbsp. fresh lemon zest

vanilla ice cream or frozen yogurt for serving

 

 

 

Directions

 

Preheat oven to 375′. Whisk 1 cup flour, 1/2 cup oats, 3 Tbsp. sugar, baking powder and salt in a large bowl. Add butter, using your fingers and smush it in to make pea-size clumps. Gently mix in yogurt. Knead until biscuit-like dough forms, being careful not to overmix.

Combine remaining 2/3 cup sugar, remaining 3 Tbsp. flour, berries, juice and zest in a large bowl. Toss to coat. Pour into 8×8 baking dish (or ramekins). Tear biscuit topping into quarter sized pieces and scatter over berries.

Bake cobbler until juices and thick and bubbling and topping is cooked through and golden brown. 20-25 minutes for ramekins and 40-45 minutes for baking dish. Let is rest at least 45 minutes.

Basic Baked Oatmeal

See More Oatmeal Recipes

 

 

Ingredients:

 

3 cups rolled oats
2 large eggs, beaten
¼ cup canola oil
1 cup 1% milk
¼ cup brown sugar
½ cup applesauce (use homemade if you have it)
1 teaspoon cinnamon
1 teaspoon baking powder
2 teaspoons pure vanilla extract

 

 

 

Directions:

 

Preheat oven to 375 degrees
In a medium to large bowl mix together oil, sugar, eggs, applesauce, cinnamon, and vanilla.
Add to the bowl rolled oats, baking powder, and milk. Mix until thoroughly combined.
Pour oat mixture into an 8 inch square baking dish and bake for 20 minutes. Let sit for about 3 minutes, cut into 9 squares, and serve warm.

Healthy Baked Chicken Nuggets

See More Chicken Recipes

 

 

Ingredients:

 

16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
olive oil spray (I used my Misto)

 

 

 

Directions

 

Preheat oven to 425°. Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 – 10 minutes. Turn over then cook another 4 – 5 minutes or until cooked though.

Lemon-Zucchini Loaf with Lemon Glaze

See More Loaf Recipes

 

Ingredients:

 

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon (or 2 Tablespoons lemon juice)
Zest of 1 lemon

 

 

Direction

 

1 cup grated zucchini (you don’t need to peel the zucchini before grating it)
Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, blend flour, baking powder, and salt; set aside.

In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4″ loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…

 

 

LEMON GLAZE

 

1 cup powdered sugar
Juice of 1 lemon (or 2 Tablespoons lemon juice)
In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

Belgian Cookie Dough Waffles

Ingredients

 

For the Cookie Dough:
1/4 cup unsalted butter, room temperature
2 tablespoons granulated sugar
1/4 cup light brown sugar, packed
1/2 teaspoon vanilla extract
1 Tablespoon milk or cream
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 cup mini semisweet chocolate chips
For the Waffles:
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
2 cups buttermilk
1/2 cup unsalted butter, melted and cooled to lukewarm
1/4 cup granulated sugar
1 teaspoon vanilla extract
For Chocolate Whipped Cream:
1/4 cup powdered sugar
2 tablespoons unsweetened cocoa powder
1/2 cup plus 2 tablespoons chilled heavy cream, divided

 

 

Instructions

 

To prepare the cookie dough, beat together butter and sugars in a large mixing bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in vanilla and milk. Add salt and flour and mix until incorporated. Stir in chocolate chips. Refrigerate until ready to cook waffles.
To make waffles, sift together four, baking powder, baking soda, and salt. In a separate bowl, lightly whisk eggs. Whisk in buttermilk, melted butter, sugar, and vanilla. Add dry ingredients and stir until just combined.
Preheat waffle maker and lightly spray with cooking spray or brush with vegetable oil. Ladle a heaping 1/2 cup of batter onto iron and quickly drop 6 to 7 marble size balls of cookie dough on top. Close lid and cook according to manufacturer’s directions, until golden brown and toasted.
For the whipped cream: whisk powdered sugar, cocoa powder, and 2 tablespoons of the heavy cream in a large mixing bowl or the bowl of a stand mixer until smooth. Using the whisk attachment, gradually beat the remaining 1/2 cup heavy cream into the mixture. Continue beating until stiff peaks form. Spoon onto warm waffles and serve immediately.

Samoa Bundt Cake

See More Cake Recipes

 

Ingredients:

 

 

Batter #1

 

 

1 stick of butter, softened
1 cup of dark brown sugar
2 eggs
3/4 cup ap flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup whole milk

 
Batter #2

 

1 cup sugar
3/4 cup + 2 T ap flour
1/2 cup + 2 T cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1 egg
1/4 cup oil
1/2 tsp salt
1 tsp vanilla
1/2 cup boiling water
1/2 cup milk

 

 
for the frosting

 

1 can of sweetened condensed milk
1/2 cup confectioners sugar
2 T vanilla extract
2 sticks butter, softened
1/2 tsp salt
1 cup toasted coconut
topping 1 1/2 cups toasted coconut
1/2 cup chocolate chips, melted
Before you do anything, either stick the whole, unopened can of condensed milk in your crock pot and submerge it by at least 3 inches and cook it on medium for 10 hours or on high for 7. Alternatively, you can boil it on the stove FULLY SUBMERGED AT ALL TIMES for 4 hours. Let it cool.

 

 

 

 

Directions

 

 

Preheat the oven to 350F

Prepare each batter separately. This is a marble cake. For each cake type, beat butter (or oil) and sugar(s) on medium high until fluffy. Add in eggs one at a time mixing well. Add in milk and vanilla (if applicable) and mix until well combined. In separate bowls sift together dry ingredients for each batter. Add dry ingredients to wet ingredients slowly and mix until well combined.

(add boiling water for cocoa cake HERE)

Grease and flour the bundt pan WELL

layer the cake pouring some of the brown sugar batter, then cocoa batter, then brown sugar, until both batter bowls are empty. Tap bundt pan on the counter a couple times to remove bubbles. Bake approximately 1 hour or until skewer inserted in center comes out clean. (Mine only took about 50 minutes)

For the frosting

toast sweetened flaked coconut either on a cookie sheet in the oven on 350F tossing occasionally or in a dry skillet constantly stirring until desired color is reached. Beat cooled cooked condensed milk, butter, confectioners sugar, vanilla and salt for 3 minutes. Add in 1 cup toasted coconut. Chill for 1 hour

melt chocolate chips in the microwave, place in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4″ up from the corner, and drizzle stripes on the cake.

Lemon Chicken

Ingredients:
2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 tsp. salt
1 tsp. black pepper
2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks
2-3 tbsp. melted butter
Thinly sliced lemons, for garnished

Directions:
Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.

Preheat the oven to 425˚ F. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade. Brush the top of each piece of chicken with melted butter.

Bake for 50-55 minutes, until the skins are crispy and well-browned. Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish. Once fully baked, cover loosely with foil and let rest 10 minutes before serving. Transfer to a serving platter, garnish with lemon slices and serve.