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INGREDIENTS 2 1/4 cups (281g) all-purpose flour 1 1/2 cups (300g) granulated sugar 3 1/2 tsp. baking powder 1 tsp. salt 1 1/4 cup milk 1/8 cup vegetable oil 1/2 cup (1 stick or 113g) butter, softened 1 tbsp. vanilla extract 3 large eggs INSTRUCTIONS MEASURE FLOUR INTO QUART SIZE MASON JAR. Add sugar on top, then baking powder, then salt. Place lid on jar. (My ingredients JUST fit) WHEN READY TO PREPARE CAKE BATTER Place softened butter into stand mixer and mix on medium for 1-2 minutes. Place dry ingredients into stand mixer and combine with butter for 30 seconds. Add milk, oil, vanilla and eggs and mix on medium-high for one minute. Pour batter into prepare pans. Bake at 350. For 9-inch pans its 20-25 minutes. For cupcakes start checking around 15 minutes. Cool before frosting. Read Full Recipe >>>> Click Here

INGREDIENTS  1 c flour 2 tsp baking powder 1/2 tsp salt 2/3 c sugar 1 1/2 tbsp cocoa 2 tbsp butter melted 1/2 c milk 1 tsp vanilla 1/2 c chopped walnuts optional Topping 1/4 c sugar 1/2 c brown sugar 1/4 tsp salt 1 tbsp cocoa 1 c water boiling INSTRUCTIONS   Preheat oven to 350 degrees F. In a medium sized mixing bowl, combine the flour, baking powder, salt, sugar and cocoa.   Then stir in the melted butter, milk and vanilla.   Spread the mixture into a greased 1.5 qt casserole dish (or square pan).   Set aside. In another bowl, combine the dry topping ingredients (sugar, brown sugar, salt and cocoa).   Sprinkle on top of the batter; do not stir. Pour the boiling water on top; do not stir. Bake for 30 minutes, or until the top of the cake is almost set.   The cake will rise to the top and a pudding will form on the bottom. Serve warm with ice cream. Read Full Recipe >>>> Click

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 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.  In a large bowl, stir together the sugar, salt, and melted butter with a fork. Add the egg yolk and mix well. Finally, add the flour and stir until the crust is moist clumps. Transfer the dough into the parchment lined pan and press down with

Ingredients 2 & 1/2 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1 cup butter, softened I use salted 2 cups white sugar, divided 2 large eggs 2 tsp. cinnamon Instructions Preheat oven to 350 degrees Fahrenheit. Sift together flour, baking powder, and salt; set aside. Cream together the butter and 1 & 1/2 cups sugar until pale yellow, about 2-3 minutes.  Mix in eggs until well combined. Add the flour mixture, 1/2 cup at a time, until the dough comes together.  In a separate, small bowl, combine 1/2 cup sugar and cinnamon together.  Shape dough into about 1-3/4 inch balls and roll the balls in the cinnamon sugar.  Space the balls about 3 inches apart on an ungreased baking sheet.  Bake for 9-10 minutes. (Oven temperatures may vary. Cooking time may be more or less.) Read Full Recipe >>>> Click Here

INGREDIENTS   1 cup natural peanut butter (ingredients are only peanuts and salt)   1/2 cup maple syrup (or the same amount of your favorite sweetener)   1 large egg   1/2 teaspoon baking soda   1 teaspoon vanilla extract   1/2 cup quick oats (use rolled oats for an even chewier texture)   1/3 cup dark chocolate chips   1 teaspoon flaky sea salt  INSTRUCTIONS Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Place the peanut butter, maple syrup, egg, baking soda and vanilla in a medium bowl and beat on medium speed with a hand mixer until combined. Stir in the quick oats and dark chocolate chips. Using a 1 1/2" cookie scoop, scoop the cookie batter (about a heaping tablespoon of batter) and place on the prepared baking sheet about an inch and a half apart.   Flatten the cookies slightly with the palm of your hand as they won't spread while baking. Bake for 10 minutes or until set, then remove from heat an

Ingredients Blueberry sauce 2 heaping cups blueberries, fresh or thawed (300g) juice of 1 lemon 1/4 cup granulated white sugar (50g) Oreo cookie crust 36 Oreo cookies with filling, crushed to fine crumbs (14oz / 398g) 1/2 cup unsalted butter, melted (113g) Blueberry Cheesecake Filling 1 cup heavy cream, cool (240ml) 3 cups cream cheese, softened (24oz / 683g) 3/4 cup granulated white sugar (150g) 2 vanilla beans* (or 2 tsp vanilla extract) Instructions Sauce: In a heavy bottomed pot, combine all ingredients and bring to a simmer over medium heat. Cook until the blueberries are soft and the sauce has thickened up and is reduced by 1/3, about 5-7 minutes. Let cool to room temperature.  Line a 9" (23cm) springform pan with parchment paper. Set aside.  Crust: In a large bowl, stir together Oreo crumbs and melted butter until combined and evenly moist. Transfer to the prepared pan and press crumbs into the bottom and hal

INGREDIENTS Cooking spray 1 tbsp. butter, plus 2 tbsp melted butter 2 apples, finely chopped 2 tbsp. brown sugar 1/2 tsp. cinnamon Pinch of kosher salt 1 (16.3-oz) can refrigerated biscuit dough 8 caramel candies 1/3 c. cinnamon sugar 3/4 c. powdered sugar 2 tbsp. cream  DIRECTIONS Make apples: Preheat oven to 350° and grease a medium cooking dish with cooking spray. In a medium skillet over medium-high heat, melt 1 tbsp butter. Add apples, brown sugar, cinnamon, and salt. Cook until apples are tender, about 5 minutes. Set aside. Remove biscuits from can and stretch slightly. Add one caramel candy and a large scoop of apple mixture to the center of a biscuit and create a ball, pinching together the loose ends of biscuit dough. Place into a cooking dish and brush with melted butter. Sprinkle with cinnamon sugar and bake until golden, 30 to 35 minutes. Meanwhile, make glaze: Mix together powdered sugar and cream in a medium bowl. Wh

Ingredients 1 cup butter cut into small pieces 1 cup brown sugar 2 cups flour 1 1/2 teaspoons cinnamon 1 cup oats Filling 2 cups applesauce 1 teaspoon ground cinnamon Instructions Preheat oven to 325 degrees and spray a 9 x 12" baking dish with a non-stick spray .  In a food processor bowl, add butter, brown sugar and flour. Pulse until mixture forms small, pea sized crumbs.  Add cinnamon and oats. Pulse just until incorporated.  Place half the oat mixture into prepared baking dish. Press mixture down with your hands.   Filling In a small mixing bowl combine applesauce and cinnamon.  Pour filling on top of oat mixture. Spread evenly over oat mixture.  Sprinkle remaining oat mixture over applesauce.  Bake in a preheated 325 degree oven for 40 minutes.  Allow bars to fully cool before slicing into 12 equal pieces. Read Full Recipe >>>> Click Here C

Cake Ingredients: 1/2 cup butter 1/2 cup water 1 1/8 cups cake flour 1 cup white sugar 1 egg, lightly beaten 1/4 cup sour cream 1/8 teaspoon vanilla extract 1/2 teaspoon lemon extract a few drops yellow food coloring (optional) zest of 1/2 a lemon 1/2 teaspoon baking soda 1/2 teaspoon salt  Lemon Simple Syrup Ingredients: 1/3 cup sugar 1/3 cup water 2 tablespoons lemon juice  Whipped Cream Ingredients: 2 cups heavy whipping cream 5 tablespoons powdered sugar 1/2 teaspoon vanilla extract  Directions: Make the cake: Preheat the oven to 375 degrees and spray a 8-inch square baking sheet with cooking spray. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour and sugar before adding the egg, sour cream, vanilla extract, lemon extract, food coloring, lemon zest, baking soda, and salt. Mix to combine. While mixing, s

Ingredients 1/2 cup softened butter 1 cube 1 cup granulated sugar 2 eggs large 1/2 cup milk 1 tsp vanilla extract 2 cups all-purpose flour 1/2 tsp salt 1 tsp baking powder 1 1/2 cups diced peeled green apple 1/2 cup chopped walnuts or pecans Topping 5 TBSP cold butter 1/3 cup flour 2 TBSP granulated sugar 2 TBSP brown sugar 2 tsp ground cinnamon Vanilla Glaze 1 TBSP melted butter 1/2 cup powdered sugar 1 TBSP milk 1/4 tsp vanilla extract Instructions Preheat oven to 350 degrees F. Line a bread pan with parchment paper or spray with non-stick cooking spray. Cream butter and sugar in a mixing bowl. Add in eggs, milk and vanilla and stir to incorporate. Mix in flour, salt and baking powder. Fold in apples and nuts. Transfer mixture to prepared baking pan. For topping, combine all ingredients and mix with a fork or pastry mixer until crumbly. Sprinkle over batter in pan. Bake for 55-60 minutes, unt

Ingredients 2 packages crescent rolls Filling 2 - 8 ounce packages of cream cheese 1 cup sugar 1 teaspoon vanilla Topping 1 stick butter 1 1/2 teaspoons cinnamon 1/4 cup sugar Instructions Preheat oven to 350°F. Spread one package of crescent roll dough across an ungreased 9 x 13 pan. Beat two packages of cream cheese with one cup of sugar and 1 teaspoon of vanilla. Spread mixture over rolls. Spread out second package of crescent rolls and lay on top of the cream cheese mixture. Melt butter and spread evenly over the top. Mix cinnamon and 1/4 cup of sugar and sprinkle over top. Bake at 350° for 25 - 30 minutes until lightly browned. Cool completely before cutting. Serve at room temperature or chilled. Store extras in the refrigerator. Notes Let cream cheese soften so it's easier to mix and spread Sheets of crescent dough When pouring butter over the top be sure it's spread evenly, we use a basting brush t

Ingredients Chocolate Chip Cookie Layer 1 cup unsalted butter melted and cooled 3/4 cup brown sugar 3/4 cup white sugar 2 large eggs 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour aka plain flour 1/4 teaspoon salt 1 1/4 cups chocolate chips Oreo Layer 24 Oreo cookies Brownie Layer 2/3 cup unsalted butter cubed 8 oz semi-sweet chocolate* finely chopped 1 1/2 cups white sugar 3 large eggs 1/2 cup all-purpose flour 2 tablespoons cocoa powder 1/2 teaspoon salt Instructions Preheat the oven to 350F (180C) degrees. Line a 9x13 inch pan with parchment paper and leave an overhang around the sides. Chocolate Chip Cookie Layer Beat together the melted butter, brown sugar and white sugar. Beat in the eggs and vanilla extract. With the mixer on low speed, beat in the flour and salt. Turn off the mixer and stir in the chocolate chips using a rubber spatula or wooden spoon. Spoon the mixture into th

INGREDIENTS 6 oz shortbread cookies approx. 12 round cookies ½ oz melted butter 1 packet unflavored gelatin 1/4 oz, or 2.5 tsp 2 TBSP cold water 1 lb full-fat cream cheese at room temperature 3.5 oz granulated sugar ½ cup ½ tsp lemon juice 1 tsp vanilla bean paste can substitute vanilla extract Pinch salt ½ cup cream at room temperature ½ cup International Delight Sweet Cream creamer at room temperature Gel food colors ½ cup whipped cream Candy eggs and sprinkles to decorate INSTRUCTIONS Place a jumbo silicone muffin pan on a baking sheet. Blitz the shortbread cookies in a food processor until they’re fine crumbs, or crush them in a plastic bag with a rolling pin until they’re finely crumbled. Mix them in a bowl with the melted butter.  Divide the shortbread crumbs between the 6 cavities in the muffin pan, and press them firmly into the bottom of the pan to form your cheesecake crust. Place the cold water in a small bowl,

INGREDIENTS 2 cups frozen sliced bananas 1/4 cup unsweetened cocoa powder 1 teaspoon vanilla extract 1 tablespoon unsweetened almond milk* INSTRUCTIONS Place all ingredients into a high-speed blender or Vitamix and mix on high until a smooth, thick consistency has been formed. Option to add more milk by the tablespoon as needed. Serve immediately or transfer into a parchment-lined bread loaf. Then, place into the freezer for 1 to 2 hours to firm up. Serve with chocolate chips. NOTES Depending on how frozen your bananas are, you may need to add 1 to 2 more tablespoons of almond milk. Read Full Recipe >>>> Click Here

INGREDIENTS CINNAMON SUGAR TORTILLA SHELLS 6 Large Flour tortillas ½ Cup Brown sugar 1½ teaspoon Cinnamon Oil for frying CREAM CHEESE FILLING 8 oz Cream cheese 1 Cup Heavy cream ¼ Cup Powdered sugar 1 teaspoon Vanilla extract HOMEMADE APPLE PIE FILLING 2 large Apples, diced ½ tsp cinnamon ⅛ cup cornstarch ⅓ cup brown sugar 1 cup water ⅛ tsp nutmeg ½ tsp vanilla extract INSTRUCTIONS TO MAKE CINNAMON SUGAR TORTILLA SHELLS - Combine brown sugar and cinnamon in a bowl and set aside. Using 3.5-4 inch circle cutter, cut circles from tortillas. Heat 1 inch oil in a pan, the temperature should be medium. Put tortilla circles, using tongs, in the oil and fry for about 10-15 seconds, then turn the circles on the other side, fold them in half and fry until they become golden brown. Take them out of the pan and wait for a couple of seconds for the extra oil to drain, then immediately put in the bowl with sugar and cinnamon. C

INGREDIENTS 1/2 cup butter 4 squares semi-sweet baking chocolate (4 ounces) 1 cup powdered sugar 2 whole eggs 2 egg yolks 6 Tablespoons all-purpose flour or gluten-free baking blend INSTRUCTIONS Preheat the oven to 425 degrees. Grease 4 six-ounce ramekins with butter and set aside. In a microwave-safe bowl add the butter and chocolate. Microwave on high until the butter melts and the chocolate starts to soften, about 1 minute. Mix the chocolate and butter together until no lumps remain. If you need to microwave it a bit longer you can. Add powdered sugar and stir to combine. Add the eggs and egg yolks and stir to combine. Add the flour and stir to make a thick batter. Place the batter in the prepared ramekins. Place the ramekins on a baking sheet to easily move them in and out of the oven. Place the baking sheet and ramekins in the oven. Bake for 12-13 minutes until the edges are set and the center is soft (but it won’t be glossy or super jiggly)

INGREDIENTS 1/4 cup butter or margarine (1/2 stick) 40            marshmallows (10-oz. pkg) or 4 cups miniature marshmallows 1 cup      REESE'S Peanut Butter Chips 6 cups    REESE'S PUFFS Cereal 3/4 cup REESE'S Creamy Peanut Butter 1 cup      REESE'S PIECES Candy or REESE’S PIECES Minis DIRECTIONS 1. Butter 1 (13 x 9x2-inch) pan. 2. Place peanut butter and butter in large microwave-safe bowl. Microwave at HIGH (100%) 45 seconds or until butter is melted and mixture is blended and smooth. Add marshmallows; stir to coat with peanut butter mixture. Microwave at HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until marshmallows are melted when stirred. Add peanut butter chips; stir until chips are melted and mixture is blended. 3. Immediately add cereal, stirring until well coated. Press mixture evenly in prepared pan. Sprinkle candies over surface, pressing in firmly.

Ingredients 1/4 cup melted butter 50 Oreo cookies (2 300g packages) divided 1/2 cup white chocolate chips 24 oz cream cheese (3 250g/8oz packages) 1 1/2 cups powdered sugar 1 1/4 cup heavy whipping cream divided Instructions Crust: Combine melted butter and 1 package of Oreo cookies in a food processor. Process until smooth and starts to stick together. Press into a 9" Springform pan and about 1/2" up the sides. Filling: In a medium bowl, combine white chocolate chips and 1/4 cup cream. Microwave on high in 20 second intervals, stirring well each time, until melted and smooth. Set aside. In a large bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and melted white chocolate and beat until combined. Add remaining 1 cup cream, and beat on low until incorporated, then beat on high speed until thickened and fluffy (3-4 minutes). Don't stop until you have stiff peaks! Reserve 5 Oreo cookies for garn

Ingredients Cannoli shells: 3 cups all-purpose flour (unsifted) 1/2 tsp salt 1/4 cup granulated sugar 1/4 tsp cinnamon (or pumpkin pie spice) 3 Tbs unsalted butter (cold and cut into small pieces) 1 egg (slightly beaten) 1 egg yolk 1/2 cup sweet Marsala wine 1 Tbsp vinegar 2 Tbsp water 1 egg white (slightly beaten) Oil (for deep frying (about 1 quart)) Ricotta Filling: 1 cup heavy cream 8 ounces mascarpone cheese 16 ounces Ricotta cheese (whole milk) 1 cup powdered sugar 4 tsp pure vanilla extract zest from one lemon zest from one orange 1/4 teaspoon pistachio flavor (optional) Garnish: 10 ounces mini chocolate chips (less if you don't add them to the filling) 1/4 cup chopped pistachios Instructions To make the Ricotta filling: Using a stand mixer with the whisk attachment, whip heavy cream using whisk attachment until peaks form. This takes just a few minutes. Transfer to a separate bowl