Makes one 9 x 13 pan
1-3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
2 cups finely chopped peeled tart apples
1 cup chopped walnuts
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, baking powder, salt, cinnamon and baking soda; gradually beat into sugar mixture until blended. Fold in apples and walnuts.
Transfer to a greased 13x9-in. baking dish. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Slice into 12 equal portions.
YIELD: 1 cup
1 cup powdered sugar, more if needed
1 tablespoon very soft butter
1⁄2 teaspoon vanilla
1⁄4 cup good maple syrup, more if needed (use maple seasoning if available)
In small bowl whisk ingredients til smooth and creamy. Add more powdered sugar if too thin.
Add more maple syrup (or heavy cream or milk) a teaspoon at a time if too thick.
Drizzle over just about any dessert! Especially good on cakes, coffee cakes and pastries!
1 - 12 oz. frozen orange concentrate
2 cup milk
2 cup water
3 oz. Agave Syrup
2 tsp. vanilla extract
Mint leaves for garnish
Gluten Free Cheesecake Crust
Blend all the ingredients. Place in a shallow casserole dish and place in the freezer. After 1 hour, take a fork and scrape the mixture. Return to the freezer for 3-4 hours minimum.
Serve in a small bowl with a mint leaf
1 1/2 cups quick oats, uncooked
1/2 cup finely chopped walnuts or pecans
1/2 cup packed brown sugar
1/3 cup butter, melted
Preheat oven to 350 degrees. Mix the ingredients together making sure the crumbs are well moistened. Pack it down tight in the springform pan. Bake for 18 minutes at 350 degrees. Remove and let cool. Add favorite non bake cheesecake filling and refrigerate for 4-6 hours.
Makes 24 small or 12 large
1 (8 ounce) package cream cheese, softened
⅓ cup white sugar
⅛ tsp. salt
1 cup miniature semisweet chocolate chips
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup water
⅓ cup vegetable oil
1 T cider vinegar
1 tsp. vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
Bake in preheated oven for 25 to 30 minutes.
Makes 18-20 cookies
6 slices applewood slab bacon
2 cups all purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 - 4 tsp ancho chili powder
1 cup unsalted butter, at room temperature
1-1/2 cups sugar
2 whole eggs
1-3/4 teaspoons real vanilla extract
1 cup dark chocolate chips
Top with Kosher Salt
1 – (18 ¼ oz.) white cake mix
Preheat your oven to 350° and line a baking sheet with a silpat or parchment paper.
In a large cast iron skillet or pan; cook bacon until deep golden and crispy. Let cool and drain on paper towel then chop in large pieces.
In a large bowl, whisk together the flour, cocoa powder, baking soda and kosher salt. Set aside.
On low speed cream together the butter and sugar.
Add in the vanilla and two eggs to the butter/sugar mixture and beat after each addition.
Gradually add in the dry ingredients while the mixer is on low speed.
With the mixer off; add in the dark chocolate chips and chopped bacon.
Form rounded tablespoons in to balls and press down slightly with your fingertips.
Slide cookie sheet into the preheated oven and bake for 10-12 minutes.
After the cookies have baked, remove and let cool for 4-5 minutes before transferring to a cooling rack. Repeat with remaining dough.
1 cup carbonated water
1/3 cup vegetable oil
¼ cup tequila
3 egg whites
½ cup butter
¼ cup water
1 cup sugar
½ cup tequila
1 cup whipping cream
2 T powdered sugar
Heat oven to 350 degrees. Spray bottom of a 13x9 pan with baking spray (with flour) or with oil spray and then flour it.
Beat cake ingredients in a large bowl on low speed for 30 seconds; increase to medium speed and beat for 2 minutes. Pour batter into prepared pan; bake 30 minutes. Cool for 15 minutes.
Mix glaze ingredients in a sauce pan and heat to boiling over high heat, stirring frequently. Reduce heat to medium and boil another 2 minutes, stirring frequently, until glaze has thickened somewhat. Poke holes in the cake with a fork every inch. Pour glaze slowly over the cake. Allow to cool for 1 hour.
In a small bowl, beat whipping cream and powdered sugar until soft peaks form. Sprinkle the cake with Kosher Salt then garnish the cake pieces with whipped cream and lime zest.
2 Tbsp. unsalted butter, unmelted
8 Tbsp., melted, divided
1 – 2 lb. frozen cherries
1 ½ cup flour
2/3 cup sugar
2 Pinch of salt
8 large eggs
1 ½ cup milk
1/2 tsp. almond extract
½ cup sliced almonds
Preheat oven to 375°F and grease 9 x 13-inch baking dish with 2 tablespoons unmelted butter.
Arrange cherries evenly in bottom of baking dish.
Combine flour, sugar and salt in medium bowl. Whisk in eggs, then add melted butter, milk and almond extract, whisking until smooth. Pour batter over cherries and top with sliced almonds.
Bake 40–45 minutes or until top is golden brown. Serve immediately or wait until cool. Dust with confectioners’ sugar before serving. Store leftovers in an airtight container in refrigerator.
1 15.25-ounce box devil’s food chocolate cake mix
1 - 7-ounce container marshmallow creme, slightly melted
1 - 14-ounce can sweetened condensed milk
6 full-size graham cracker sheets, coarsely chopped into 1/2-inch pieces
1 to 1 1/2 cups mini marshmallows
1/2 cup hot fudge, for drizzling (store-bought or homemade)
Preheat oven to 350F. Spray a 9×13-inch pan with cooking spray; set aside.
Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed (likely about 25 to 30 minutes).
While the cake bakes, remove the seal from the marshmallow creme, and heat it for about 10 to 15 seconds on high power in the microwave, just enough to soften it. Watch very closely because it will puff up very quickly and you don’t want it to overflow.
Using a spatula, scrape the marshmallow creme into a large bowl.
Add the sweetened condensed milk and whisk to combine; set aside.
Remove cake from the oven when it’s done and using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn’t count but I estimate I poked about 60 holes, evenly spaced over the surface.
Slowly pour the marshmallow and sweetened condensed milk mixture over the holes, taking your time to evenly distribute it so that all the holes receive some.
Evenly sprinkle the graham crackers. Evenly sprinkle the marshmallows.
Lightly toast the marshmallows with a handheld torch. I haven’t tried using the broiler and cannot speak to the results or the duration. Likely less than 1 minute and if you try it, watch it the entire time and don’t turn your back on it for a second because it will be very prone to burning. Alternatively, omit toasting step if you’re not confident with your broiler.
Evenly drizzle with hot fudge before serving. Cake will keep airtight for up to 5 days noting the graham crackers soften and marshmallows become gooier over time.
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 tsp baking soda
1 15 oz. can crushed pineapple, undrained
1 stick (8 tbsp) butter
3/4 cup granulated sugar
1/2 cup milk
1 tsp vanilla
1 cup shredded sweetened coconut
1 cup chopped pecans
Preheat oven to 350.
In a large bowl, stir flour, 1 1/2 cups sugar, and baking soda.
Add pineapple and eggs and stir well to combine.
Bake for 30-35 minutes.
Begin icing once you remove the cake from the oven by heating butter, sugar, and milk to a boil. Stir often.
Add vanilla, coconut, and pecans. Boil for about 2 to 3 more minutes.
Pour over warm cake. Allow the cake to cool for about 30 minutes to an hour before serving.
8 medium firm bosc pears, halved after cooking
6-8 cups water
1 ½ cups honey
1-inch piece fresh ginger, peeled and sliced
2 cups plain low-fat Greek yogurt
6 T cooled pear poaching liquid
1 tsp. vanilla extract
In a large saucepan, heat the water and honey until warm and the honey is dissolved.
Add the ginger slices.
Gently add the pears to the liquid and cover with a round of parchment paper with a small hole cut in the center. To make a parchment circle, take a large circle or square of parchment paper and fold into a triangle. Hold the point hovering over the center of the pot you are using and trim away the excess paper so the circle fits around the diameter of the pot. Cut a hole in the center of the parchment circle to allow some steam to escape while poaching.
Simmer the pears at a very low boil until cooked through, 15 to 25 minutes.
Remove from the heat and let the pears cool in their liquid.
To make the yogurt: Stir together the plain yogurt, cooled pear poaching liquid and vanilla extract.
Serve the halved (from stem to bottom) pears warm or at room temperature with a heaping spoonful of the yogurt.