Classic Whoopie Pies from Whoopie Pies 1 2/3 cups all-purpose flour 2/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda 1/2 teaspoon salt 4 tablespoons unsalted butter, softened 4 tablespoons vegetable shortening 1 cup packed dark brown sugar 1 egg 1 teaspoon vanilla 1 cup milk 1 teaspoon coconut extract (optional) Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a bowl, sift together, flour, cocoa, baking soda, and salt. In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes. Add egg, vanilla, and coconut extract, beat for two more minutes. Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.

Remove from oven and cool for about five minutes before transferring them to a rack to cool completely. Caramel Buttercream Frosting 2 sticks unsalted butter 1/2 teaspoon salt 3/4 cups packed brown sugar 2 teaspoons vanilla extract 1/3 cup prepared caramel 3 Tablespoons milk 6 cups powdered sugar 1 cup sweetened shredded coconut 1/4 cup milk chocolate chips Cream butter and brown sugar together in the bowl of an electric or stand mixer. Add vanilla, salt, caramel syrup, milk until combine. Begin adding in the sugar slowly and mixing thoroughly after each addition. Beat for about 4 minutes until smooth. To toast the coconut, spread the coconut onto a rimmed baking sheet (I used my stoneware bar pan). Toast in a 350F oven, stirring frequently, until the coconut is an even brown color, about 10 minutes. Heat chocolate chips in a double boiler or microwave for about 30 seconds or until drizzling consistency.Drizzle the frosted cupcakes with melted chocolate and garnish with toasted coconut. Spoon the caramel buttercream into a decorators bag. Pipe caramel buttercream out onto whoopie. Top with toasted coconut.

Drizzle chocolate over coconut and immediately sandwich between two pies before chocolate sets. For added coconut, you may roll sides in flaked coconut to garnish. Samoa Cupcakes Cupcakes 2 cups flour 3/4 cup natural cocoa powder 1 1/2 sticks butter, room temperature 1 3/4 cups sugar 1/2 teaspoon salt 1 1/2 teaspoon baking soda 2 teaspoons vanilla extract 1/2 teaspoon coconut extract 4 large eggs, room temperature 1 1/2 cups milk Preheat oven to 350 F. Line muffin pan with paper liners. In a medium bowl, whisk together the flour and cocoa powder.In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, salt, baking soda, vanilla, and coconut extract until fluffy and light, at least 3-4 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. With mixer on low speed add in the dry ingredients in three batches, alternating with the milk beating just until combined.

Fill cupcake liners 1/2 full, making sure that the batter is divided evenly. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, 20-22 minutes. Tilt each cupcake in the muffin pan so it sits at an angle. Allow the cupcakes to cool in the pan at this angle for 10 minutes before transferring to a wire rack to cool completely. Caramel Frosting I added brown sugar and adapted this caramel frosting recipe. I think the brown sugar makes it a bit more rich with caramel flavor! 2 sticks unsalted butter 1/2 teaspoon salt 3/4 cups packed brown sugar 2 teaspoons vanilla extract 1/3 cup prepared caramel 3 Tablespoons milk 6 cups powdered sugar 1 cup sweetened shredded coconut 1/4 cup milk chocolate chips Cream butter and brown sugar together in the bowl of an electric or stand mixer. Add vanilla, salt, caramel syrup, milk until combine. Begin adding in the sugar slowly and mixing thoroughly after each addition. Beat for about 4 minutes until smooth. To toast the coconut, spread the coconut onto a rimmed sheet pan. Toast in a 350F oven, stirring frequently, until the coconut is an even brown color, about 10 minutes.

Transfer the frosting to a pastry bag fitted with a decorative tip. Pipe a spiral of frosting, beginning at the outer edge and working inward. Heat chocolate chips in a double boiler or microwave for about 30 seconds or until drizzling consistency.Drizzle the frosted cupcakes with melted chocolate and garnish with toasted coconut. Recipe adapted from Sweet Peas Kitchen.

- 200 g de chocolat blanc (dans l'idal, de couverture Ivoire) - 120 g de crme de coco ( dfaut, de lait de coco) - 100 g de pulpe de mangue (pasteurise ou frache) - 3 cs de noix de coco rpe Mousse lgre passion - 150 g de chocolat blanc (dans l'idal, de couverture Ivoire) - 120 g de pulpe de fruit de la passion - 1 feuille de glatine (2 g) - 250 g de crme fleurette bien froide - le zeste d'un citron vert Chips de noix de coco sche 1. Prparer la dacquoise plusieurs heures l'avance (mme la veille ou l'avant veille). Prchauffer le four 180C. Mlanger la noix de coco et le sucre glace. Ajouter le zeste de citron vert. Monter en neige ferme les blancs d'oeufs en ajoutant en deux fois le sucre semoule, pour permettre de les structurer. Incorporer dlicatement le mlange coco-sucre glace-citron vert. Utiliser une spatule et mlanger par mouvements circulaires du bas vers le haut. 2. Etaler l'appareil (pte dacquoise) 2 cm d'paisseur dans un moule rond de 20-22 cm de diamtre ou dans un cercle entremets pos sur une plaque couverte de papier cuisson. Parsemer de quelques chips de noix de coco. Cuire un quart d'heure environ. La dacquoise doit colorer et devenir plus ferme. Faire tidir puis dmouler. Cette pte se garde bien un ou deux jours temprature ambiante couverte de papier film. 3. Prparer la ganache la mangue. Porter bullition la crme de coco avec la pulpe de mangue. Verser en 2-3 fois sur le chocolat blanc hach en mlangeant sans incorporer d'air (mulsion). Ajouter la noix de coco rpe, couvrir de papier film au contact direct et garder au rfrigrateur au moins deux heures.

Entremets coco mangue passion (pour 8 personnes) Biscuit dacquoise au coco - 80 g de noix de coco rpe - 80 g de sucre glace - 30 g de sucre en poudre - 3 blancs d'oeuf (90 g) - le zeste d'un citron vert Ganache mangue-coco

4. Enfiler la dacquoise dans un moule de 20 cm de diamtre et de 10 cm de hauteur couvert de papier film ou dans un cercle entremets. Verser dessus la ganache la mangue. Mettre au conglateur pendant une demi-heure. 5. Pendant ce temps, prparer la mousse lgre au fruit de la passion. Mettre la glatine ramollir dans de l'eau froide pendant dix minutes. Porter bullition la pulpe de fruit de la passion puis la verser sur le chocolat blanc hach en deux fois. Mlanger sans incorporer d'air puis ajouter la glatine bien presse et le zeste de citron vert. 6. Fouetter la crme fleurette, d'abord petite vitesse puis vitesse moyenne jusqu' ce qu'elle devienne mousseuse, presque ferme. L'incorporer dlicatement au mlange prcdent, par mouvements circulaires du bas vers le haut. Verser la mousse dans le moule au-dessus de la ganache la mangue. Couvrir de papier film et mettre au conglateur au moins 4 heures. 7. Sortir l'entremets 2-3 heures avant de servir, le dmouler et le garder au rfrigrateur. Dcorer avec des chips de coco. Conseils : l'entremets se garde trs bien au conglateur plusieurs jours. Il suffira de le sortir quelques heures l'avance en le gardant au rfrigrateur.

Tropical Carrot Cupcakes Make the Pineapple Pudding

1 lb frozen pineapple chunks, thawed 1/2 cup frozen pineapple juice concentrate, thawed 6 TBSP cornstarch

Process the pineapple chunks and concentrate in the food processor until smooth. Transfer to a saucepan and whisk in the cornstarch. Simmer over medium heat, stirring constantly, until thickened, about 2 minutes. Transfer to a bowl and refrigerate, with plastic wrap pressed flush against its surface, until cold, at least 1.5 hours. Make the Cake

1 1/2 cups all-purpose flour 4 tsp pumpkin pie spice 1 TBSP baking powder 3/4 tsp ground ginger 1/2 tsp salt 5 carrots, peeled and cut into 1-inch chunks 1 cup sweetened shredded cocounut 1 1/4 cups granulated sugar 1/2 cup packed light brown sugar 4 large eggs 1 1/2 cups vegetable oil

Preheat the oven to 350 degrees and line 2 cupcake trays with paper liners. Whisk the flour, pumpkin pie spice, baking powder, ginger and salt together in a large bowl. Process carrots in the food processor until finely ground. Transfer to a large bowl and wipe the food processor dry. Process the coconut and granulated sugar until the coconut is finely chopped. Add the brown sugar and eggs and blend until the mixture is smooth, about 1 minute. With the machine running, slowly pour in the oil and process until combined. Transfer the mixture to the

bowl with the carrots. Stir in the dry ingredients and 3/4 cup of the cooled pineapple pudding. Divide the batter evenly amongst the cupcake liners. I recently purchased an icecream scoop which works really well for this. It scoops the perfect amount of batter and it keeps everything very tidy! Highly recommend. Bake cupcakes for 25-30 minutes, or until a toothpick inserted into the center of one comes out clean. Cool completely before frosting. Make the Frosting

Homemade Funfetti Cupcakes makes 12 cupcakes 1/2 cup butter 1 cup sugar 2 whole eggs 1 tablespoon vanilla extract 1 1/2 cups flour 1 teaspoon baking powder 1/3 cup milk 1/3 cup assorted brightly colored sprinkles + more for top of frosting Preheat oven to 350 degrees F. Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined. Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in assorted sprinkles.

12 TBSP (1.5 sticks) butter, softened 3 cups confectioners sugar pinch of salt 16 ounces cream cheese, cut into 8 pieces 3 cups sweetened shredded coconut, toasted*

With an electric mixer, beat the butter, confectioners sugar and salt on mediumhigh speed until fluffy, about 3 minutes. Add the cream cheese, one piece at a time, and beat until incorporated. Beat in the remaining 1 cup of pineapple pudding. Refrigerate until ready to use. Once your cupcakes are cooled, top them with your tropical frosting and a sprinkle of toasted coconut. Enjoy!

To toast the coconut, spread it evenly on a baking sheet and bake it at 325 degrees for 5-10 minutes, stirring frequently to prevent burning.

Pour into cupcake tins and fill 2/3 of the way full. Bake for 18-20 minutes. Let cool, then frost.

Vanilla Buttercream 2 sticks of butter, softened 2 1/2 cups powdered sugar 1 tablespoon vanilla extract 1 tablespoon of milk, if needed Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 23 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached If its too thin, add sugar gradually until it thickens. Frost cupcakes and top with sprinkles.

Cold & Creamy Banana Pudding 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk 1 1/2 cups cold water 1 (3.5 ounce) package instant pudding and pie filling 2 cups (1 pint) whipped cream, whipped* 36 vanilla wafers 3 medium bananas, sliced and dipped in lemon juice

In a large mixing bowl, combine sweetened condensed milk and water. Add pudding mix and beat until well blended. Chill 5 minutes in refrigerator. Fold in whipped topping. (Do this slowly and as few times as you possible to combine, so the mixture will retain its thickness.)

Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl. Top with 1/3 each of wafers, bananas and pudding. Repeat twice. Garnish as desired. Chill thoroughly. Refrigerate any leftovers.

pinch of salt Preheat oven to 350 degrees. Melt butter and mix in graham crumbs and salt. Mix until moistened. Spray 4 mason jars with non-stick spray and press graham crust into jars. I began by adding a tablespoon to each, and repeating until graham crumbs were gone. They dont need to look perfect. I pressed the crumbs down firmly with the flat bottom of a clean screwdriver.

You can also layer in individual serving dishes. * Im not quite clear what whipped cream, whipped means, but I just used Cool Whip and let it thaw slightly before I started to fold. It may work even better if you let it thaw in the fridge before using. Update Ive learned it may also be heavy whipping cream that is whipped. If you can find Borden whipping cream, which I cant, then thats it. Either way, It will be good! Recipe from Great American Favorite Brand Name Cookbook, 1993.

for cake: (from peanut butter hot fudge cupcakes) 1 1/8 cups all purpose flour 1/4 cup dark cocoa powder 1 1/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup brown sugar 1 egg 1 teaspoon vanilla extract 1/2 cup milk 1/2 cup + 1 tablespoon heavy cream

Smores Cake in a Jar (howsweeteats.com) makes 4 16-ounce mason jar cakes for crust: 1 1/2 cups graham cracker crumbs 1/2 stick butter

1/2 cup butter, melted 2 tablespoons sour cream for topping: 1 bag of large marshmallows

In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth. Using a 1/4 cup measure, add batter to mason jars one scoop at a time. You only want to fill them up about half way, and the batter should work evenly for 4 jars. Again dont worry if it is perfect. Place mason jars in a baking dish and add about 1 1/2 cups of water to the bottom. Bake for 30 minutes, or until cake is set. Remove cake from the oven and press large marshmallows down on top, being careful not to burn yourself. There is no set number of marshmallows to use, I pressed down as many as I could, about 4-5 each. Heat the broiler on your oven and watching carefully, brown marshmallows for about 1-2 minutes, or until golden brown. Do not take your eyes off them! Serve immediately.

Funfetti Sandwich Cookies recipe from Baked Perfection

makes approximately 24 sandwich cookies

1 (18.25) package Funfetti Cake 2 eggs 1/3 cup vegetable oil 2 tablespoons milk 1 teaspoon vanilla extract Preheat oven to 375 degrees F. Pour cake mix into a large bowl. Stir in eggs, oil, milk, and vanilla until combined. Drop teaspoons of dough onto an ungreased cookie sheet. Bake 7-9 minutes in the preheated oven. The bottoms will be light brown. Move cookies to a cooling rack, cool completely before assembling. Frost bottom side of half the cookies. Top with unfrosted cookie. Roll edges in assorted sprinkles. Very Vanilla Frosting recipe by Baked Perfection 1 stick of butter, softened 3 cups powdered sugar pinch of salt 1 1/2 tablespoons vanilla extract 2 tablespoons milk

Notes *The recipe looks really long, but it is actually really easy! *When you put the marshmallows on top and broil, they may sink down below the edges of the chocolate cake. This is normal. The cake it still more than halfway to the top. *These are pretty rich and sweet, and make a really great dessert for two people to share with two spoons but can still be eaten by one. *You can use other sizes of jars, just use your eye to decided how much batter to use, never going over half way. If you have too much batter, just make a few cupcakes.

Beat butter and vanilla until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency

1 cup unsweetened coconut milk 5 eggs yolks 4 egg whites

For the Topping:

1 large or 2 small jars of Nutella 1 cup shredded coconut, toasted

Instructions 1. Preheat the oven to 350 degrees F. 2. Using an electric mixer, whip the egg whites and tsp. salt until firm. Set aside for later. 3. Mix the first three dry ingredients and remaining salt in a bowl, set aside 4. With the mixer, cream the butter and sugar together until light and fluffy. Scrape the bowl and add the egg yolks one at a time, until they are all well blended. 5. Then alternate adding the dry mixture and the coconut milk until the mixture is smooth. Scrape the bowl and mix again. 6. Gently fold in the egg whites, taking care not to over work the batter. 7. Line muffin tins with paper liners. Fill the liners 2/3 full and bake: 1012 minutes for minis, and 18-22 minutes for regular cupcakes. 8. Check the cupcakes to make sure a toothpick inserted into the center comes out clean. Then pop them out of the muffin tins immediately. 9. Use a piping bag (or a plastic bag with the corner snipped off) pipe a dollop of Nutella in the center of each cupcake. Its ok if they are still a little warm. It helps the Nutella spread over the top a bit. 10. Spread one cup of coconut over a baking sheet. Place under the broiler for 1-2 minutes, until golden brown.

Recipe: Coconut Nutella Cupcakes (aspicyperspective. com)

Ingredients For the Cupcakes:

2 cups all-purpose flour 1 tsp. baking powder 1 heaping cup shredded coconut 3/4 tsp. salt, divided 2 sticks (1 cup) softened butter 1 cups sugar

DO NOT take your eyes off the coconutit burns FAST! 11. Sprinkle the cooled coconut over each cupcake. Preparation time: 15 minute(s) Cooking time: 22 minute(s) Number of servings (yield): 8 dozen minis or 2 dozen regular cupcakes.

Unwrap the caramels and put them in a small microwave-safe bowl along with 1 teaspoon of water. Melt the caramel in the microwave at 50% power for one minute. Remove from microwave and stir. If the caramel is not completely melted, microwave again at 50% power for another 20 seconds. Dip the apple into the melted caramel, using a spoon if necessary to get the caramel up the sides. Once the apple is covered, place on a greased plate and return to the freezer to chill. In another small microwave-safe bowl, melt the white candy melts in the microwave using the defrost option. Remove from microwave and stir. If not completely melted, return to microwave and defrost for another 30 seconds. On a small plate, mix the brown sugar and cinnamon, making sure to crumble any lumps. Once the caramel on the apple is not sticky anymore (but before it is frozen!), remove from the freezer. If necessary, try to push any caramel that has pooled to the bottom back onto the apple. Dip in the white candy melts, using a spoon if necessary to get the candy up the sides. Before the white candy sets, roll in the cinnamon sugar mixture. Place the apple in the refrigerator for a few minutes to allow the white candy to harden. To serve, make 2 parallel slices almost all the way down both sides of the core, leaving the bottom 1/4" intact. Rotate 90 degrees and make 2 more similar parallel slices to give you 8 slices you can break off and the core in the middle.

Apple Pie Apple (the-cooking-ofjoy.blogspot.com) makes 1 1 Braeburn apple, washed and dried (can also use Fuji, Golden Delicious, McIntosh, or Granny Smiths) 10 pieces of caramel 2 oz. white candy melts 1 1/2 tablespoons light brown sugar 3 dashes cinnamon Remove the apple stem if necessary and insert a popsicle stick down the core. Put in the apple in the freezer for at least 5 minutes but no more than 15 minutes to chill.

The ingredients: For the cookie:

2 cups all purpose flour / 330g 1 teaspoon baking soda 1 teaspoon baking powder teaspoon salt teaspoon cinnamon teaspoon ground nutmeg teaspoon ground ginger 1 cup sugar / 200g 1 cup brown sugar / 230g 1 cup (2 sticks) unsalted butter at room temperature 2 eggs at room temperature 1 teaspoon vanilla 1 cups grated carrot (3-4 medium) / 195g 1 cup raisins / 155g 1 cup chopped walnuts / 165g 1 cup rolled oats / 85g

Carrot Cake Cookies (todaysnest/com) Before you start: These are soft cookies. Do not try to remove them from the tray too soon. To reduce some of the moisture try squeezing some of the liquid out of the grated carrots by placing them in cheesecloth or some paper towels. The dough should rest for at least 2 hours before baking, but feel free to leave it overnight. Chilling the dough balls before baking is critical. It will prevent some spreading of the cookie. To keep the icing firm you may wish to store these in the refrigerator.

For the icing:

8oz cream cheese cup unsalted butter at room temperature 1 1/2 cups confectioners sugar teaspoon vanilla extract cup finely chopped walnuts.

The method: For the cookie: 1. Sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Whisk to fully blend. Set aside. 2. Cream together butter and both sugars on medium speed until light and fluffy (about 2 min.). 3. Add eggs and vanilla. Mix thoroughly.

4. With mixer on lowest speed, gradually add flour mixture and mix only until moistened. 5. Add carrot, raisins, walnuts, and oats. Mix just until incorporated. 6. Cover dough and let it rest in the refrigerator for at least 2 hours. 7. Preheat oven to 350 degrees. 8. Using a cookie scoop, place dough on parchment lined baking sheets. Chill for 15 minutes before baking. 9. Bake for 10-12 minutes or until cookies are lightly browned. 10. Remove from oven, but allow cookies to sit on tray for 2 minutes before transferring to wire rack. 11. Cool completely before icing. For the icing: 1. Cream together the cream cheese and butter. 2. Add the confectioners sugar and vanilla. 3. Mix until smooth and creamy. 4. Apply to the top of the cookie with an offset spatula. 5. Sprinkle on the finely chopped nuts.

Green Tea & Strawberry Cupcakes with Custard Filling Yields: 12 cupcakes Adapted from sweetestkitchen.com For the cake: 3/4 cup + 2 tbsn. cake flour 1/2 cup + 2 tbsn. all purpose flour 1 cup sugar 1 1/2 tsp. baking powder 1/2 tsp. salt 1 tbsn. matcha powder 1/2 cup unsalted butter, softened, cut into 1-inch cubes 2 large eggs 1/2 cup whole milk 1/2 tsp. vanilla For the custard: 1 small box of instant vanilla pudding 1 cup whole milk 3/4 cup heavy cream 1 tsp. vanilla extract 10 - 15 large strawberries, washed and hulled (more or less, to your taste) For the SMBC: 2 large egg whites

1/2 cup sugar 1/2 tsp. vanilla 1 1/2 sticks of butter (12 tbsn.), cut into 12 pieces Strawberry puree or preserves Preheat the oven to 325 F. Line a cupcake tin with liners and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, salt and matcha powder. Mix on low speed until combined. Add the butter, mixing until the cubes of butter are peanut sized or a little smaller. In a large glass measuring cup, whisk together the eggs, milk and vanilla. With the mixer on medium speed, add the wet ingredients in 3 parts, scraping down the sides of the bowl before each addition; beat until ingredients are incorporated but do not overbeat. Divide the batter evenly among liners, filling about 2/3 full. Bake until an inserted toothpick comes out clean, 17 20 minutes. Transfer to a wire rack and let cool completely. To make the custard, whip the first four ingredients together until it is well combined and begins to thicken, about 3 5 minutes. Place in refrigerator to let chill and thicken some more until ready to use. Chop the strawberries into small dices, and place onto a paper towel lined plate. Place some paper towels on top and place in the refrigerator to allow the water from the strawberries to seep out, about 10 minutes. Once most of the water has been released, fold the strawberries into the custard and continue to refrigerate until ready to use. To make the frosting, put the egg whites and sugar into the bowl of an electric mixer. Place the bowl over a pot of boiling water making sure the bottom does not actually touch the water. Stir the egg whites until the sugar is dissolved. Remove from the heat and place into the mixer stand. Beat until it becomes white and doubles in size. Add the vanilla on low speed, then add the butter, one piece at a time, making sure it is well mixed after each addition. Do not worry if it looks curdled, it will take some time for it to come together. Continue beating for 5 - 10 minutes until everything comes together. Add the strawberry puree or preserves

until desired berry taste. Spread/ pipe/ smother onto your cupcakes and enjoy!!

2009, , , , , , ! 12 20 , 19 80 (72%) 500 1 1/4 . ( = 250 ) 3 3 . . 2 . .

2 . . 1 . . - : 600 ( 33%) 200 2 . . : 100 () 250 . 1 , -, . . . 2 3 . , . 1 , , , 1 . 30 . , . , . , , . .

, . . , , , . , . "", . 3-4 . , 30 , . , , :) Cake Chocolate Pancakes with Cream and Chocolate Cream The first time I made chocolate pancakes back in 2009, here's a recipe very much, perfect proportions, and always obtained a very tasty flavor of magic, well and cake are just incredibly delicious! 12 servings for 20 pancakes, with a diameter of 19 cm 80 g dark chocolate (72%) 500 ml milk 1 and 1 / 4 tbsp. flour (Volume = 250 ml cup) 3 medium chicken eggs 3 tbsp. l. dark rum 2 tbsp. l. powdered sugar 2 tbsp. l. butter 1 tbsp. l. cocoa powder pinch of sea salt

vegetable oil for baking pancakes For the cream: 600 ml cream (fat content 33%) 200 g white chocolate 2 tbsp. l. Vanilla Sugar To decorate: 100 g dark chocolate (grate) Cocktail cherries mint leaves if desired Melt the chocolate in a water bath and pour in 250 ml of warm milk. Mix the remaining milk with 1 cup of sifted flour, cocoa powder, sugar and salt. Enter the eggs whipped to a froth and stir. Melt the butter and add to batter along with melted chocolate and rum. Stir well and set aside for 2-3 hours. Preheat a frying pan, brush it with a small amount of vegetable oil. Pour one ladle test, make circular motions with a frying pan, the dough flowed across the surface, cook for 1 minute. Turn the pancake spatula on the other side and cook for 30 seconds. Bake the pancakes until all the dough. Ready to pass the pancakes in a bowl with a lid to cool completely. Beat chilled cream cream mixer, gradually adding sugar, vanilla, to stable peaks. Melt white chocolate in a water bath. Enter melted chocolate into the cream, continuing to whisk the cream on the lowest speed mixer. Assembling the cake. Put a pancake on a serving plate, spread a thin layer of cream, cover with a pancake, so again, with all the pancakes. Coat with top and sides of cake with cream, sprinkle with grated chocolate. Decorate with remaining cream cake top with pastry syringe with a nozzle "star",

cocktail cherry and mint leaves. Cool cake at least 3-4 hours. Before you cut the cake, put it on for 30 minutes in the freezer, but it is not necessary. This time, it remains a little too much cream, coffee cup, a very small:)

Peep Stuffed Brownies (thefamilykitchen blog) What youll need: Makes 6 brownies 1 box of brownie mix {+ ingredients to make} I used Betty Crocker Triple Chunk 3 Peeps cut in half What to do: 1. Preheat oven according to package directions. Mix brownies according to package directions.

2. Spray an 88 oven proof dish with cooking spray. Place 3/4 of the brownie mix into pan. Press peeps down into brownie mixture {1/2 peep per brownie section} Spread remaining 1/4 of brownie mixture on top. 3. Bake brownies according to package directions. Allow to cool completely prior to slicing.

Method 1. Combine all ingredients in a large coffee mug. 2. Whisk well with a fork until smooth. 3. Microwave on high for 1 1/2 3 minutes. (Time depends on microwave wattage. Mine took 1 /2 minutes.) 4. Top with whipped cream and a little chocolate sauce if desired.

Nutella Mug Cake (thefamilykitchen blog)

Ingredients

4 tablespoons self rising flour 4 tablespoons sugar 1 egg 3 tablespoons cocoa powder 3 tablespoons Nutella 3 tablespoons milk 3 tablespoons olive or vegetable oil

Cookies n Cream Oreo Fudge Brownies Recipe source: kevinandamanda.com [1] 1 box brownie mix (I used Ghirardelli Double Chocolate brownie mix) Eggs & oil (as called for by the brownie mix) 1 heaping half cup (6 oz) cookies & cream

ice cream 1/4 cup hot fudge topping (chilled or room temp) Double Stuf Oreos 1. Preheat oven according to box directions & spray an 88 baking dish generously with cooking spray. 2. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. 3. Add ice cream and hot fudge to the brownie batter and stir to combine. 4. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.

In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. In another bowl, whisk together the flour, flaked coconut, and baking powder. Beat 1/3 of the flour mixture into the wet ingredients. Alternatively add the flour mixture and coconut milk to the wet ingredients, blending until smooth after each addition. Fill the cupcake liners about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into a cupcake comes out clean. Allow to cool completely before filling. Toasted Coconut Filling 1/2 cup coconut cream (not coconut milk!) 1 cup toasted coconut flakes (to toast coconut yourself, bake in the oven at 350 degrees F for 7-11 minutes, or until coconut is lightly browned) In a small bowl, mix together the coconut cream and toasted coconut. Set aside. Whipped Cream Frosting 1 cup heavy whipping cream 1 teaspoon vanilla extract 1 tablespoon sugar Beat together the heavy whipping cream, vanilla, and sugar until soft peaks form. To assemble Take a cupcake and, using a sharp knife, cut out a cavity in the center of the cupcake. I run the knife in a circular motion, while always pointing the knife towards the center of the cupcake. The cavity should be coned shaped. Alternatively, you can use a cupcake corer if you have one. Spoon the filling into the cupcake until the filling just reaches the top. Cut off the interior of the cupcake you've removed and place back on the top,

Coconut Cream Cupcakes (thepastryaffair.com) Yields 12 cupcakes Coconut Cupcake 2/3 cup sugar 1/2 cup (1 stick) butter, room temperature 2 eggs 1 teaspoon vanilla extract 1 1/2 cup all purpose flour 1/2 cup sweetened flaked coconut 2 teaspoons baking powder 2/3 cup coconut milk Preheat oven to 350 degrees F. Line or grease a cupcake tin.

pressing down so it becomes flush with the cupcake. Pipe or spread the whipped cream frosting on top of the cupcakes. Sprinkle with extra toasted coconut flakes. Enjoy!

2 1/4 teaspoons vegetable oil For the Glaze: 1/3 cup confectioners sugar, sifted 5 teaspoons whipping cream 1/2 teaspoon vanilla extract Pinch of kosher salt Pinch of nutmeg Preheat the oven to 350 degrees Fahrenheit. Make the Apple Filling: Peel, core, and slice the apples into thin slices, then cut the slices in half. Toss the apple pieces with the sugar, cinnamon, and lemon juice. Bake the apple filling in an 8-inch square baking pan (or 9-inch pie tin) for 15 minutes. Remove from the oven and set aside. (Note: Do not turn the oven off at this point. You will be using it to bake the finished braid.) Make the Bread: While the apple filling is baking, begin preparing the bread dough. Mix the dry ingredients together in a large mixing bowl. Add the water and oil and mix the dough for 6 minutes using an electric mixer on medium-high speed.

Apple Braid (eatliverun.com)

For the Apple Filling 3 medium-size Granny Smith apples 3 tablespoons granulated sugar 1 1/2 teaspoons cinnamon 2 teaspoons lemon juice For the Bread 2 1/2 cups bread flour 1/4 cup granulated sugar 1 tablespoon instant yeast (I prefer SAF Instant Yeast) 3/4 teaspoon salt 1 cup warm water

Spray a smooth clean surface with cooking spray and turn the dough out onto the surface. Knead the dough briefly to give it a smooth surface (this will only take several turns of the dough to accomplish). Spray a rolling pin with cooking spray and roll the dough out into a large rectangle, about 12inches by 16-inches in size. Lift onto a greased baking sheet. Using a pizza cutter or sharp knife, cut each side into strips about 1-inch wide down each side, leaving the center third of the dough uncut. Spread the apple filling down the middle third of the dough. Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side.

Lightly press ends to seal, and straighten out the braid with your hands, if necessary, to straighten. Bake the braid in the oven for 25 minutes, or until golden brown. Remove from the oven and let the braid cool for several minutes. Make the Glaze: Whisk together the glaze ingredients in a small bowl until blended and smooth. Brush the glaze in a thick coat over the entire surface of the apple braid while it is still cooling. Carefully transfer the braid to a cooling rack set on a baking sheet (to catch drips) to finish cooling and prevent the bottom of the braid from becoming soggy from sitting in any pooling glaze. Slice and serve.

Frozen Banana Bites (neverhomemaker.com)

2 large bananas 1/4 to 1/3 cup vegan chocolate chips 1/4 to 1/3 cup natural peanut butter Unsweetened coconut flakes

1. Set out a large plate or bowl with a piece of parchment or wax paper on it. 2. Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces. 3. Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth. 4. Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when youve covered them all, use the remaining mixture to spoon over the tops (for even more chocolate-y goodness). 5. Then sprinkle the unsweetened coconut flakes on top. Transfer to the freezer for about an hour until hardened (or over night).

Nutella Cookies (52kitchenadventures.com)

1 cup Nutella 1 cup flour 1/2 cup sugar 1 egg 1/8 cup marshmallows (optional) 1/8 cup chocolate chips (optional)

Nutella Ganache Covered Cheesecake (kitchenconfidante.com)

You will need a 9-inch spring-form pan.
INGREDIENTS

For the crust:

Preheat oven to 350F. Stir together Nutella, flour, sugar and egg until thoroughly combined. Mix in marshmallows and/or chocolate chips if using. Form dough into 1 inch balls and place on cookie sheet. Press down firmly with your palm and push marshmallows into the middle of the cookie. Bake for 10-12 minutes, until set.

1 1/2 cups graham cracker crumbs (10 crackers) 1 tablespoon sugar 6 tablespoons (3/4 stick) unsalted butter, melted

For the ganache:

Nutella Ganache (ingoodtasteblog.net) Makes about 12 servings What You Need: 3/4 cup Nutella Hazlenut Spread (about half a jar) 1/2 cup heavy cream 1 teaspoon coarse sea salt 1 tablespoon brandy (optional) How-To: Place the nutella into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil and pour over the nutella. Whisk until smooth. Stir in the sea salt and brandy, if desired. Let the ganache to cool slightly before pouring over a cake, cupcakes or ice cream. If youre using it to top a cake, start at the center and work outward.

For the filling:

5 8oz packages cream cheese, at room temperature

1 1/2 cups sugar 5 whole large eggs, at room temperature 2 large egg yolks, at room temperature 1/4 cup sour cream 1 tablespoon grated lemon zest (2 lemons) 1 1/2 teaspoons pure vanilla extract

Place the pan on a foil covered baking sheet in the oven. Bake for 15 minutes. Turn down the oven to 225F and bake for 1 hour and 15 minutes. Turn the oven off and open the oven door. Let the cheesecake sit in the opened oven untouched for 30 minutes. Carefully remove the cheesecake from the oven and allow it to cool completely at room temperature for three hours. Wrap in plastic wrap and refrigerate overnight. The following day, carefully remove the cheesecake out of the pan: run a wet knife along the edge of the pan then unlatch the sides to remove. Stir the ganache to soften. Carefully and slowly pour the ganache over the cheesecake, starting in the center and allowing the ganache to move outwards and over the edge and sides of the cake, if you wish. Garnish with Ferrero Rocher Chocolates. Return to refrigerator and chill until the ganache is firm before serving. Cheesecake recipe adapted from Ina Gartens Raspberry Cheesecake, via Food Network.

Optional garnish:

Ferrero Rocher Fine Hazelnut Chocolates

METHOD

Preheat the oven to 350F. In a food processor or blender, process graham crackers till fine. If you dont have a food processor, you can also place the crackers in a resealable bag and crush with a rolling pin. Add butter and sugar, and combine. Pour into pan, pressing down with fingers or measuring cup. Bake in the oven for about 8 minutes. Cool to room temperature. Make the Chocolate Nutella Ganache. Use just enough (about 1/3 cup) to lightly coat the crust. Place in the refrigerator while you make the filling. Raise the oven temperature to 450F. Make the filling. In a bowl of an electric mixer, cream the cream cheese and sugar on medium-high speed for about 5 minutes. The mixture should be light and fluffy. Lower the mixer speed to medium and add the eggs and egg yolks, a couple at a time, scraping down the bowl periodically. Lower the mixer speed to low and add the sour cream, lemon zest and vanilla extract. Pour into the refrigerated crust.

Green Tea Chiffon Cake (greencilantro.blogspot.com) Adapted from Simply Hanushi Makes an 18-cm tube cake Ingredients

3 egg yolks 40 g castor sugar

100 g cake flour 1 tsp baking powder Pinch of salt 2 tbsp good quality Green Tea powder 50 ml vegetable oil 75 ml water 3 egg whites 40 g castor sugar

10. Remove from the oven and invert the pan immediately. Let it cool completely before unmold.

1. Sift cake flour, baking powder and salt together, set aside. 2. Place egg yolks in a mixing bowl, add sugar in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turns pale. 3. Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water. 4. Add in the flour mixture and whisk until flour mixture is fully incorporated into the batter. 5. Add in the tea powder and mix well. 6. In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and beat on high speed until stiff peaks form. 7. Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended. 8. Pour batter into an ungreased 18-cm tube pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter. 9. Bake in a preheated oven at 170C for 45 50 minutes or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.

Pumpkin Snickerdoodle Whoopie Pies (curlygirlkitchen.com) (makes about 3 dozen cookies / 18 whoopie pies) pumpkin snickerdoodles:

1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar, plus 3 tablespoons, divided 1 egg 1 teaspoon vanilla 1 cup canned pumpkin puree 2 1/2 cups all-purpose flour 1 teaspoon cinnamon, plus 1 1/2 tablespoons, divided 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons cream of tartar

cream filling:

1 2 1 2

egg white tablespoons milk teaspoon vanilla cups powdered sugar

1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, softened

minutes until cream filling is very light and fluffy. Spoon dollops of the filling onto the underside of half the cooled cookies and top with another cookie. Refrigerate any leftovers.

1. Make the cookies: In a mixing bowl, beat the butter and 1 cup sugar on medium speed for about 5 minutes. Add the egg and vanilla and beat for 1 minute. Add the pumpkin and beat until well combined. In a separate bowl, whisk together the flour, 1 teaspoon cinnamon, salt, baking soda, baking powder and cream of tartar. Turn the mixer to low speed and add the dry ingredients by spoonfuls to the batter. Mix just until combined. Cover the mixing bowl with plastic wrap and refrigerate dough for two hours. Preheat the oven to 350 F. In a small bowl, combine 3 tablespoons granulated sugar with 1 1/2 tablespoons cinnamon. Form the dough into 1 1/2 inch balls and roll in the cinnamon/sugar mixture. Place the balls 2 inches apart on a cookie sheet lined with a Silpat baking mat or parchment paper. Bake for 12 minutes. Slide the Silpat or parchment paper off the cookie sheet and cool cookies completely. 2. Make the cream filling. Using the whisk attachment on your mixer, beat the egg white for 2 minutes until foamy. Add the milk and vanilla and beat for another 2 minutes. Add 1 cup of powdered sugar and the butter and beat for several minutes to combine. Add the remaining cup of powdered sugar and beat for 8-10

Strawberry Layer Cake print} Yield: 3 x 8 round layers Ingredients:

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1 3/4 cups (12 oz/350 g) granulated sugar 1 (3 oz/85 g) package strawberry flavored gelatin (such as Jell-O) 1 cup (8 oz/227 g) butter, softened

4 eggs (room temperature) 3 cups (10.5 oz/300 g) sifted cake & pastry flour 1 tablespoon (15 mL/17 g) baking powder 3/4 teaspoon (3.75 mL/5 g) salt 1 cup (236 ml/8 liquid oz) whole milk, room temperature 1 tablespoon (15 ml) pure vanilla extract (I always use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract ) 1/4 cup (2 liquid oz/4.5 oz/130 g) strawberry puree made from frozen strawberries (puree itself should be closer to room temp, not frozen or icy) Method: 1. If youre making your own strawberry puree, remove frozen strawberries (about 2 handfuls) from freezer and place in a single layer in a flat dish to thaw slightly. Place into food processor and puree the strawberries until smooth. Stir to ensure it is nice and smooth and not icy. Measure out 1/4 cup for cake and 3 tablespoons for frosting, and freeze the remaining puree for another use. 2. Preheat oven to 350F (180C). Butter, line with parchment, and flour three round 8-inch pans, tapping out the excess. Set aside. 3. In a medium bowl or measuring cup, combine and stir the milk, strawberry puree, and the vanilla. Set aside. 4. Sift and whisk dry ingredients together in a medium bowl, and set aside.

5. In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar, gelatin, and butter on medium speed until light and fluffyabout 5 minutes. 6. Add the eggs, one by one, mixing well after each addition and scraping down the sides of the bowl with spatula. 7. Add the wet & dry ingredients to the creamed mixture by alternatingbeginning and ending with dry ingredients and mixing just enough after each addition to incorporate, but not overmix. 8. Divide the batter in three, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh each pan filled with batter, to ensure 3 even layers. 9. Bake 25-30 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not overbake. Check cakes at 20 minutes, but not before, and once you feel its almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely. 10. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten day one. *Adapted from allrecipes.com Whipped Strawberry Frosting (or, shall we call it Strawberry Ice Cream Frosting?) Ingredients: 3 sticks + 2 tablespoons (13 oz/375 g) unsalted butter, softened and cut into cubes

4 cups sifted (18 oz/500 g) confectioners sugar (icing, powdered) 1 tablespoon (15 mL) milk 1 1/2 teaspoon (7.5 mL) pure vanilla extract I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract pinch of salt 3 tablespoons (45 mL) strawberry puree made from frozen strawberries (if you want the frosting seed-free, you can put the puree through a sieve before adding to frosting) Method 1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use 4 on my KitchenAid). Butter will become very pale & creamy. 2. Add remaining ingredients, except strawberry puree, and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy. 3. Add strawberry puree (can be cool, but not frozen or icy) and mix until incorporated. 4. Best used right away, but can be covered in an airtight container at room temperature for a day or so. Strawberry Layer Cake Assembly 1. Place a cake layer face-up on cake plate or 8 round thin cake board. 2. Place 1 cup of frosting on top, and spread evenly with a small offset palette knife.

3. Repeat step 1-2. 4. Place final layer, face-down (bottom of cake layer is facing out). Place a generous scoop of frosting on top, spreading evenly with a small offset palette knife and working your way down the sides until you have a thin layer of frosting over the entire cake. Use a bench scraper to achieve very smooth sides. Chill until set about 30 minutes. 5. Remove from refrigerator and cover with a final layer of frosting. 6. Finish with any decorations of choice, or frosting borders. I used stabilized whipped cream (1 cup whipping cream whipped with 1/4 tsp unflavoured gelatin) and Jelly Bellys Our Strawberry Blonde jelly beans (combines the flavour strawberry ice cream, graham cracker pie crust, strawberries, caramel, and whipped creamum, yummy!) You can buy them here: Our Strawberry Blonde Jelly Belly 16 oz 7. A little tip to help make evenly spaced whipped cream (or other decoration) touches: Take a cake pan the same size and shape as your cake, trace onto a piece of parchment paper and cut it out. Fold it in 1/2, then again, and once more for 8 servings. Unfold, and gently place onto top of chilled cake, and using a toothpick make a little mark in the centre of each slice, where the whipped cream will go. Remove paper and keep for next time. Pipe your whipped cream overtop of each mark. 8. Store in a cake keeper at room temperature for up to 2 days, or in refrigerator for up to 5 days. As with most cakes, its best eaten day 1.

coloring and oil in a large bowl and with an electric mixer, mix until all the ingredients are thoroughly combined. 3. Pour the batter into the prepared cupcake pans. Add sprinkles if using and bake in the oven for 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. 4. Cool completely on wire racks before serving. Makes 24 servings; 97 calories per serving.

Pink Lemonade Confetti Cupcakes (skinnytastes.com)

18.25 oz box confetti cake mix 2 1/2 tsp powdered sugar-free pink lemonade mix 1 cup water 1 tbsp vegetable oil 1/4 cup unsweetened applesauce lemon zest from half of a lemon 2 drops pink food coloring (optional) confetti sprinkles, optional

Chewy Chocolate Meringues (adapted from Home Baked Comfort) Salty Tart Bakery 1 cup (8 fl oz / 250 ml) large egg whites about 7 2 cups (1 lb / 500 g) sugar 5 tbsp (1 oz / 30 g) natural cocoa powder 4 oz (125 g) bittersweet chocolate, finely chopped 4 oz (125 g) cocoa nibs*

Directions 1. Preheat the oven to 350 degrees F. Line cupcake tins with 24 paper liners. 2. Stir together the water and pink lemonade powder. Combine the cake mix, pink lemonade mixture, applesauce, lemon zest, food

Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a clean, dry heatproof bowl, whisk together egg whites and sugar. Set

over, but not touching, simmering water in a saucepan. Whisk constantly until the sugar is completely dissolved and remove from heat. (I tested to make sure I didnt feel any sugar granules.) Beat the eggs on high using your mixer fitted with the whisk attachment. Beat until stiff and glossy. Sift cocoa over the meringue. Sprinkle chopped chocolate (and cocoa nibs if youre using) on top. Then, fold together gently with a spatula until combined. Use a scoop to drop even amounts of batter onto prepared baking sheets about two inches apart. Bake for about 8-9 minutes. Rotate the pans and bake for another 8-9 minutes until the cookies are fluffy and full of cracks. Transfer the cookies, leaving them on the parchment paper, to wire racks to cool.

CHOCOLATE CHIP COOKIE ICEBOX CAKE (thefamilykitchen blog) Active Time: 50 Min. Total Time: Overnight Makes: One 9-inch cake Serves: 10 The cake starts out sturdy but then softens overnight in the fridge. At that point, it can be sliced into pieces like a traditional cake. Ingredients: 4 cups cold heavy cream 8 ounces mascarpone cheese 2 tablespoons sugar 1 tablespoon whiskey (optional) 8 dozen chocolate chip cookies (2 inches, baked until crisp) Garnish: chocolate shavings Whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form. Add sugar and whiskey. Whisk until mediumstiff peaks form. Refrigerate until ready to use (or up to 3 hours). Arrange 9 cookies in a circle (with cookies touching) on a cake stand or plate. Place 2

* I omitted the cocoa nibs because I didnt have any on hand and the cookies still came out beautifully. The recipe says it makes about 2 dozen meringues, but I ended up with about 60 using a 1.5 inch scoop. I also used a scale to measure my ingredients exactly.

cookies in center. Carefully spread 1 cup cream mixture evenly over cookies, leaving a slight border. Repeat to form 7 more layers, ending with cookies (youll have a few cookies left over). Refrigerate, lightly draped with plastic wrap, overnight. Whisk remaining cup cream until soft peaks form. Spread over top of cake just before serving. Garnish with shavings.

Chocolate Beer Cupcakes

1 cups all-purpose flour (or gluten-free all-purpose flour plus teaspoon xanthan gum) 1 cup packed brown sugar 1/3 cup cocoa powder 1 teaspoon baking soda teaspoon salt 1 cup stout beer (I use Trader Joe's oatmeal stout) cup canola oil 2 tablespoons white or apple cider vinegar 1 tablespoon pure vanilla extract

Irish Whiskey Buttercream

1 cup non-hydrogenated shortening (I use Spectrum Organics) 3 cups powdered sugar 1 teaspoon pure vanilla extract 2 to 5 tablespoons soy, almond, or rice milk 3 to 4 teaspoons Irish whiskey

Caramel

1 cup packed brown sugar cup vegan margarine 4 teaspoons soy, almond, or rice milk

Chocolate Beer Cupcakes with Irish Whiskey Buttercream (ChefChloe.com)

Makes 14 Cupcakes Ditch the green eggs and ham this year and celebrate St. Pattys Day pub-style with beer and chocolate! These moist chocolatey cupcakes are laced with a rich stout flavor and topped with a sweet n boozy buttercream.

Procedure

To make the Chocolate Beer Cupcakes

Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners. In a large bowl, whisk together flour, brown sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together stout, oil, vinegar, and vanilla. Pour the wet mixture

into the dry mixture and whisk until just combined. Do not over mix. Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

To make the Irish Whiskey Buttercream

Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon nondairy milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all of the nondairy milk. Add whiskey, 1 teaspoon at a time, until desired taste. Beat on high for 2 more minutes until light and fluffy.

Beach Cookies (chefchloe.com)

Serves 15 to 20 Ingredients cup vegan margarine, melted

To make the Caramel

In a small saucepan, over medium heat, heat brown sugar, margarine, and nondairy milk, stirring frequently. Once mixture comes together, increase heat to medium-high and let cook for one to two more minutes, until it begins to boil and the bubbles move into the center of the caramel. Remove from heat. To assemble the cupcakes: Frost cooled cupcakes with buttercream and dust with cocoa powder. Drizzle warm caramel over cupcakes using a fork or a squeeze tube. Caramel will be easier to work with while warm.

2 cups graham cracker crumbs (I buy Health Valley Graham Crackers and pulse them into fine crumbs in the food processor. Feel free to do this with any vegan graham cracker or wafer cookie.) 1 cup canned coconut milk, mixed well before measuring cup agave or maple syrup 1 teaspoon pure vanilla extract 1/8 teaspoon sea salt 2 tablespoons cornstarch or arrowroot 1 cups shredded coconut 2 cups semisweet chocolate chips (dairy-free) cup chopped walnuts, toasted (optional)

Procedure Preheat oven to 350 degrees F. Pour margarine into a 9- x13-inch baking pan. Swirl the margarine around until the bottom of the pan is completely coated. Sprinkle graham cracker crumbs evenly into

the pan until the bottom of the pan is completely coated in crumbs. Pat down lightly with your hands. In a small bowl, whisk together coconut milk, agave, vanilla, salt, and cornstarch. Drizzle this mixture evenly over the graham cracker layer. Sprinkle the shredded coconut into the pan, then layer chocolate chips and walnuts. With the palm of your hand, gently pat the top of the cookie pan so that the chocolate chips cement into the rest of the cookie. Bake for 20-30 minutes, or until center looks thick and slightly bubbly with lightly browned edges. Let cool, and then refrigerate for a few hours or overnight. Using a sharp knife, cut into bar cookies. The textures and flavors of this cookie really work best after refrigeration, but if you're like me and gotta dig in right away- be my guest!

cream one 16-ounce box frozen strawberries in syrup (sugar added), thawed 8 scoops vanilla ice cream

White Chocolate Molten Cake like Chili's from Todd Wilbur-Top Secret Recipes one 18.25-ounce box Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix 23 cup water cup (1 stick) butter, softened 3 eggs 18 ounces (3 cups) white chocolate chips cup plus 2 teaspoons heavy

1. Preheat the oven to 350 degrees F. 2. Make the cake batter following directions on the box and pour cup of batter into the greased cups of a large (Texassize) muffi n pan. If your pan has six cups, bake the cakes in two batches of 4 cakes each. Bake for 25 to 30 minutes in the preheated oven, or until a toothpick stuck into the center of one cake comes out clean. Let the cakes cool for 15 minutes, then turn all of the cakes out of the pan. 3. While the cakes cool, measure 9 ounces or 1 cups of white chocolate chips into a microwave-safe glass or ceramic bowl. Add the heavy cream and microwave on high temperature for 30 seconds. Stir, then microwave for 30 seconds more. Let this cool for 15 to 20 minutes to thicken. 4. The cakes will be served upside down, so you may have to slice a bit of the domed top off each cake to help it lay fl at when inverted. A serrated knife works best for this. After youve fl ipped over all of the cooled cakes, use a sharp paring knife to cut out a 1-inch diameter cylindrical chunk in the center of the bottom (now the top) of each cake. The hole should be about 1 inches deep. After cutting straight down

into the cake in a circle, scoop out the chunk of cake with a teaspoon and discard (or eat) the piece. This is where you will hide the white chocolate fi lling. 5. Spoon 2 to 3 tablespoons of white chocolate fi lling into each of the holes youve made in the cakes, then store the cakes in a sealed container in the refrigerator. When its time to enjoy your molten cakes, pull them out of the fridge, melt some Wiltons Melts chocolate, and get your ice cream ready Heat your cakes up in the microwave, top with ice cream then drizzle with melted white chocolate.

1 oz amaretto 2 Tbsp vanilla bean syrup* 1/4 cup full fat coconut milk To make rim, spread nonpareils out on a small plate. Coat the rim of the martini glass with the agave syrup by dipping it into it on a plate, then dip the agave coated rim into the sugar and set aside. In a martini shaker add the ice, vodka, amaretto, vanilla bean syrup, and coconut milk, and place top on shaker. Shake until well blended. Pour through a strainer into a chilled martini glass, and serve! *Vanilla Bean Syrup: 1/4 cup water 1/4 cup agave nectar seeds of one vanilla bean Heat water until boiling, remove from heat and whisk in agave nectar and vanilla beans, until nectar is dissolved. Chill well before using in drinks. Makes 1/2 cup syrup

Birthday Cake Martini (fragrantvanillacake.blogspot.com)

Makes 1 For rim: 2 Tbsp nonpareils 1 Tbsp agave nectar 4-6 large ice cubes 1 tsp pure vanilla extract 3 oz Prairie Organic Vodka

Whole Wheat Banana Pancakes with Warm Maple Glaze

adapted from How Sweet it is

1 cup whole wheat flour (I used 3/4 cup Spelt and 1/4 cup whole wheat flour) 1 cup all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup brown sugar 1 egg 1 1/2 to 1 3/4 cup milk (we used fat free) 1 tsp vanilla extract 3 large ripe bananas, mashed 2 Tbs canola oil diced bananas (optional) chopped walnuts (optional)

mix, adding more milk if the batter is too thick for your preference. Heat a skillet or griddle to medium heat. Ladle batter into onto the hot cooking surface and cook until bubbles form on top about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve with diced bananas, walnuts and the decadent warm Maple Glaze! To make glaze, simply warm the syrup and butter and whisk in the powdered sugar and vanilla until smooth. Pour over pancakes for Sugary Heaven!

Warm Maple Glaze

1/2 cup maple syrup 2/3 cup powdered sugar 1 teaspoon vanilla extract In a large bowl, combine flours, baking powder, salt, cinnamon, and nutmeg, whisking to combine. In a smaller bowl whisk together the brown sugar, milk, egg, oil, vanilla and mashed banana. Add the wet ingredients to the dry ingredients, stirring until just combined being careful not to over 1 (16-ounce) package of Oreo cookies 5 cups (1 bag) of large marshmallows 4 tablespoons butter Line an 8x8-inch baking dish with aluminum foil, allowing the foil to hang over the edges, and set aside. Place Oreo cookies in food processor (or crush in a large Ziploc bag with a rolling pin) and pulse until crumbly, but not ground. Chewy No-Bake Cookies & Cream Bars

Melt marshmallows and butter in a large microwave-safe bowl until puffy, about 1 1/2 to 2 minutes. Remove and pour in ground cookies. Quickly stir to combine, then transfer to baking dish. Allow to set for 10 to 15 minutes. Remove bars from pan by foil edges. Cut, serve, and enjoy! Source: Picky Palate.

foil. Allow to set for 10-15 minutes. Remove bars out of pan by the foil edges. Cut, serve, and enjoy! Source: Adapted from Picky Palate.

Chewy No-Bake Chocolate Chip Cookie Treats One 16-ounce package of crispy chocolate chip cookies (the bars won't stay together if you use soft, chewy cookies) 5 cups (1 bag) of large marshmallows 4 tablespoons of butter
Dulce de Leche Martini

Place chocolate chip cookies in food processor (or smash in a large Ziplock bag with a rolling pin) and pulse until crumbly, but not ground. Melt marshmallows and butter in a microwave-safe bowl until puffy, about 1 1/2 to 2 minutes. Remove and pour in ground cookies. Quickly stir to combine, then transfer to a 8x8-inch baking dish lined with

(blissfullydrunk tumblr) 1 oz of Rum 1/2 oz of Dark Godiva Liqueur 1/2 oz of Sweetened Condensed Milk Shake the ingredients with ice well and strain into a chilled cocktail glass. Garnish with a pinch of cinnamon and chocolate shavings on top, and enjoy.

1/2 cup Cherry 7-Up, at room temperature 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 tablespoon maraschino cherry juice Red food coloring For the Buttercream frosting: 1/2 cup (1 stick) unsalted butter, at room temperature Pinch salt 2 and 1/2 cups powdered sugar 1/4 teaspoon vanilla extract 1/4 teaspoon almond extract 1 teaspoon fresh lemon juice Shirley Temple Cupcakes (thecurvycarrot.com) Servings: 12 cupcakes Ingredients For the cupcakes: 1 and 1/2 cups plus 1 tablespoon all-purpose flour 1 teaspoon baking powder 1/2 teaspoon sea salt 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs, at room temperature 1 tablespoon maraschino cherry juice For garnish: 12 maraschino cherries with stems Instructions 1. For the cupcakes: Preheat the oven to 350 degrees, and prepare a cupcake pan with your desired paper liners. 2. In a large bowl, whisk together 1 and 1/2 cups of flour, baking powder, and salt. Set aside. 3. In the bowl of your standing mixer fitted with the paddle attachment, combine the butter and sugar together and beat, on medium-high speed, until fluffy, about 2-3 minutes.

4. Add the eggs, one at a time, mixing well after each addition. 5. Reduce the mixer speed to low, and alternate adding half of the flour mixture and half of the Cherry 7-Up, mixing well and scraping down the sides of the bowl as necessary. Repeat until the flour and Cherry 7-Up are completely added to the batter. 6. Add the vanilla and almond extracts, mixing well. 7. Place about 3/4 cup of the cupcake batter in a separate small bowl and add the remaining 1 tablespoon of flour, maraschino cherry juice, and red food coloring (to your desired tint). 8. Evenly distribute the red cupcake batter among your prepared liners, about 1-2 teaspoons per cupcake, gently smoothing out the batter to make sure it is flat. 9. Once the red batter is in place, evenly distribute the remaining cupcake batter among the cupcake liners, making sure not to mix the two batters. 10. Bake for 15-20 minutes, or until a cake tester inserted in the middle comes out clean. Let cool completely before frosting. 11. For the Buttercream Frosting: In the bowl of your standing mixer fitted with the paddle attachment, cream the butter until light and fluffy, about 2-3 minutes. 12. Reduce the mixer speed to low and add the pinch of salt, powdered (confectioners) sugar, vanilla and almond extracts, lemon juice, and maraschino cherry juice, adding more powdered sugar as necessary for your desired piping consistency.

13. Pipe as desired onto your cooled cupcakes and garnish with a maraschino cherry.

Ham and Egg Crepe Squares, from Everyday Food

1 cup flour 1 tablespoon sugar 1/4 teaspoon salt 1 1/2 cups milk 4 large eggs 3 tablespoons melted butter 9 thin slices ham 9 eggs Chopped fresh parsley

1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let rest for 15 minutes. 2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.

3. Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another minutes and then slide out of skillet onto wax paper. Repeat until all crepes are done. You should have about 9 when you are done. 4. Preheat oven to 350. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). Place am slice in center of crepe and carefully crack egg onto ham. Fold edges of crepe toward center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about 10-12 minutes. Sprinkle with chopped parsley and serve at once.

(Smells-like-home.com) source: adapted from How Sweet It Is For the brownies: 3 tbsp unsweetened cocoa powder 2 oz red food coloring (this is one small bottle or a scant 2 tbsp) 2 tsp pure vanilla extract, divided 1/2 cup (8 tbsp) unsalted butter, at room temperature 1 1/2 cups granulated sugar 2 large eggs, at room temperature 1 1/4 cups all-purpose flour 1/4 tsp salt For the white chocolate buttercream frosting: 1/2 cup (8 tbsp) unsalted butter, at room temperature 2 1/2 cups powdered sugar 1 tsp pure vanilla extract 4 oz good-quality white chocolate (not chips), melted I recommend Callebaut 1 2 tbsp heavy cream To make the brownies: Preheat the oven to 350 degrees F. Butter and flour an 8x8 baking pan. In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla. With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color. Slowly add in the flour and salt and mix on medium-low speed, just until combined. Do not overmix.

Red Velvet Brownies with White Chocolate Buttercream Frosting

Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isnt anything stuck on the bottom of the bowl. Youll want one uniformly colored (red) batter. Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream butter until soft and fluffy then beat in the vanilla. With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in before adding the next 1/2 cup. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl. Add in the melted white chocolate and beat on medium speed until incorporated. With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency.

Banana Split Mini Bites

(bakersroyale.com)

Use firm bananas and cut into 1 inch sections. Leave the peel on for easy handling, and with a melon baller, dig a well in the middle of each banana section. Melt chocolate in the microwave and dip the bottom portion of the banana in chocolate and then dip it once again in either non-pareils or chopped peanuts. To quickly harden the chocolate, place dipped bananas in the freezer for five minutes. Fill each well with ice cream (I filled mine with vanilla chocolate chip) and top with whip cream and a maraschino cherry.

Peppermint Meringue Kisses (Desserts 4 Today by Abigail Johnson Dodge)

1 cup powdered sugar 2 egg whites 1/8 tsp peppermint extract 1/3 cup finely chopped peppermint candies

Preheat the oven to 175 degrees and line a cookie sheet with parchment paper. Sift the powdered sugar twice to remove any lumps, and divide in half. In a medium bowl, beat the egg whites on medium speed until foamy. Increase speed to medium-high and beat until the egg whites hold soft peaks. Continue beating while gradually adding in half of the powdered sugar. Beat until firm, glossy peaks form. Add in the extract. Fold the remaining powdered sugar into the meringue. Using a pastry bag fitted with a large star tip, pipe swirled kisses 1 1/2 wide and 2 high on tot he parchment paper, about an inch apart. Sprinkle with the chopped candies. Bake about 3 hours or until dry and crisp. Turn off the oven and let the meringues cool in the oven for an hour longer. Serve immediately, or cover and store at room temperature for up to one week. Makes about 3 dozen cookies.

Wine and Cheese Cupcake Recipe (cupcakeproject.com) I created this recipe by modifying a chocolate red wine cake recipe that I found on Eric Hazzard's Wine Hazard. It's worth heading over there just to read the way Eric writes the recipe. It's different and fun. The recipe originally came from Food and Wine magazine and was inspired by Anne Willans Cooking with Wine. Here is my adaptation of the recipe: Yield: 16 cupcakes

2 C all-purpose flour 3/4 C unsweetened cocoa powder 1 1/4 tsp baking soda 1/2 tsp salt 1/2 C unsalted butter, room temperature 4 oz Camembert cheese 1 3/4 C sugar 2 large eggs 1 tsp vanilla extract 1 1/4 C dry red wine (I was looking for a wine that would pair well with Camembert and ended up using a Shiraz, thanks to Miranda McElhiney's suggestion on my Facebook page. Feel free to experiment with other wines.) 1 C walnut halves

1. In a medium-sized bowl, whisk the flour, cocoa powder, baking soda and salt. 2. In another medium-sized bowl, beat the butter, cheese, and sugar until light and fluffy. 3. Mix in the eggs one at a time and beat until incorporated. 4. Mix in the vanilla. 5. Alternately mix the dry ingredients and the red wine into the butter mixture until just combined.

6. Fold in the walnuts. (You can chop them if you prefer, but I liked the nice big chunks.) 7. Fill cupcake liners 3/4 full. 8. Bake at 350 F for 20 minutes or until cupcakes bounce back when lightly touched. Red Wine Chocolate Ganache 2 oz dark chocolate, chopped into a few pieces

Chocolate Chip Cookie Dough Brownies Yield: 32 brownies Prep Time: 30 min + cooling time Cook Time: 25 min These brownies are a major treat for cookie dough lovers

Ingredients:
BROWNIE: 4 ounces unsweetened chocolate, finely chopped 1 cup butter, at room temperature 2 cups light brown sugar, packed 4 large eggs 2 teaspoons vanilla extract 1 cup all-purpose flour COOKIE DOUGH (EGG FREE!): 3/4 cup butter 3/4 cup light brown sugar, packed 3/4 cup granulated white sugar 3 Tablespoons milk 1 1/2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 1/2 cups mini chocolate chips 1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional

1/2 C unsalted butter 2 oz red wine (I used a Shiraz)

1. Place the chocolate and the butter in a microwave-safe bowl. 2. Microwave for 10 seconds and then remove and stir. 3. Repeat step 2 until the chocolate is all melted. 4. Slowly pour in the wine and mix thoroughly. 5. Place in the refrigerator until it hardens enough to easily spread (about 10 minutes). 6. Spread on cupcakes, use as a dip, or eat by the spoonful.

Directions:
1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour and mix just until combined

(dont over-mix). Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely. 2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips. 3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. Its okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork. 4. If youd like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.

Funfetti Cheesecake-Cakes
(culinaryconcoctionsbypeabody.com) 8 ounces cream cheese, at room temperature cup granulated sugar 1 egg tsp. vanilla extract cup sour cream 1 cup Funfetti Cake Mix Preheat oven to 275F. Line muffin tins with cupcake liners. Using a stand mixer, beat cream cheese and sugar on medium-high speed for about 5 minutes. Add egg and beat. Add vanilla, sour cream, and cake mix, beat until fully incorporated. Pour into prepared cupcake liners.

Bake for 22 minutes, rotating half way through. Remove from oven and let cool to room temperature. Chill in fridge in muffin tins for at least 4 hours or overnight. Recipe makes about 8.I was going for self-control. Top with whipped cream and more sprinkles if desired. Adapted from Martha Stewarts Cupcakes by Martha Stewart

Directions: 1) In the bowl of a standing mixture beat together the egg whites, corn syrup, and salt on high speed for 4-5 minutes until it thickens quite a bit. Your mixture will have started clear, but after beating, it will turn bright white. 2) Mix in the powdered sugar, vanilla, and cream of tartar on low speed, until combined. 3) Keep stored in refrigerator for up to 10 days.

Graham Cracker Pancakes: Ingredients: 1 C flour 1 T sugar 1 T baking powder 1/2 t salt 3/4 C graham cracker crumbs (about 8 crackers) 1 egg, beaten 2 T butter, melted 1 1/4 C milk (I used light vanilla soy, but any kind should do)

S'mores Pancakes
S'mores Pancakes from We are not Martha Marshmallow Fluff: Ingredients: 2 egg whites 1 C corn syrup 1/4 t salt 1 1/2 C powdered sugar 1 T vanilla 1/4 t cream of tartar

Directions: 1. Take about 8 graham crackers, put them in a plastic bag, and whack them with something like a meat tenderizer, until they're in fine crumbs. 2. Whisk together the flour, sugar, baking powder, salt, and graham cracker crumbs until well combined. 3. Add whisked egg, melted butter, and milk into the flour mixture and mix until blended. 4. Pour a couple tablespoons of batter onto

the griddle and let cook about a minute on each side.

Chocolate Topping: Ingredients: 1 bar Hershey's Milk Chocolate

Directions: 1. Break the chocolate up and put the chocolate in a double broiler (or in a pan over another pan of boiling water) and stir it until melted.

Green Tea Cupcakes with Green Tea Frosting (nish-whips-up-adish.blogspot.com) Yields approximately 24 cupcakes Ingredients 170g self raising flour 170g plain flour 225g butter, softened 450g sugar 4 eggs, room temperature 1 cup milk 1 teaspoon vanilla extract 3 tablespoons green tea powder Method Add both flours; stir to combine and set aside. In a separate bowl, cream the butter until smooth and add sugar gradually. Beat until fluffy. Next add the eggs, one at a time, beating well after each addition. Combine the dry ingredients with the wet in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overmix. Spoon the batter into the cupcake liners, filling about full. Bake at 180 for 20 minutes. Green Tea Cream Cheese Frosting

Assembly: 1. Spread marshmallow fluff on the top of one pancake. 2. Put second pancake on top and spread with chocolate sauce. 3. Repeat, with another pancake, more fluff, a fourth pancake, and more chocolate. 4. Or assemble in any way you please! Serves about 2 very hungry (greedy) people

Ingredients 200g cream cheese 110g butter 300g icing sugar (rough estimate) Seeds from half a vanilla pod or 1teaspoon vanilla extract 1 tablespoon green tea powder Method Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours. Sift powdered sugar into a bowl. Beat butter and cheese at medium speed until creamy and add half of the sugar, the green tea powder, and the vanilla. Beat until combined. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.

1/4 teaspoon salt 1/3 cup cocoa powder 3 tablespoons Neufchatel or reduced fat cream cheese, softened . Preheat oven to 375F. . Cream butter and sugars together until fluffy and well-combined. . Beat in egg and vanilla, then beat in food coloring. . Add flours, baking soda, salt, and cocoa powder and mix until just combined. . Add cream cheese in pieces to dough and mix briefly until just swirled. . Portion out by tablespoonfuls onto cookie sheet and bake 10-12 minutes. Cool on cookie sheets.

Red Velvet Cookies with Cream Cheese Swirl (Amybites.com) Makes about 22 small cookies . 1/2 cup unsalted butter 1/3 cup sugar 1/4 cup brown sugar 1 egg 1 teaspoon vanilla 1 teaspoon red food coloring 1 cup all purpose flour 1/2 cup white whole wheat flour 1 teaspoon baking soda

Pumpkin Gingersnap Parfaits (thegourmandmom.com) Ingredients

1 15-ounce can Pure Pumpkin 4 ounces Cream Cheese, softened 2 Tbsp Brown Sugar 1 tsp Cinnamon 1/8 tsp Ginger 1/8 tsp Nutmeg 1 cup Heavy Cream

2 Tbsp Sugar 12 Gingersnap Cookies

Directions Crush 8 of the gingersnap cookies. Beat together the pumpkin, cream cheese, brown sugar, and spices until evenly combined. In a separate bowl, beat together the heavy cream and sugar until thickened. To assemble the parfaits, divide half of the pumpkin mixture into four cups. Sprinkle half of the gingersnap crumbs over the pumpkin. Spoon about half of the whipped cream over the gingersnaps in the four cups. Sprinkle with the remaining gingersnap crumbs. Spoon the remaining pumpkin over the gingersnap crumbs. Top with the remaining whipped cream. Garnish each parfait with a gingersnap cookie. Serves 4