Vegan Plum Muffins Recipe

Name: Vegan Plum Muffins Recipe


Active Time: 20 mins
Total Time: 45 mins
Yield: Serves


Ingredients:

• 3/4 cup/170 grams spelt flour
• 1/4 cup/ 58 grams light brown sugar
• Pinch salt
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 tbsp flaxseed meal
• 1/2 cup/115 grams coconut milk (or soy milk)
• 1/2 tsp cider vinegar
• 1 tsp vanilla extract
• 1 1/2 peeled chopped plums

Special Equipment:  oven, muffin tin, large bowl, cooling rack, airtight container


Directions:

• Pre-heat the oven to 200 degrees Celsius/400 degrees Fahrenheit.Place the muffin cases in a muffin tin.
• Mix the flaxseed meal with 3 tablespoons of water. Set aside for at least 10 minutes or until it becomes glue like.
• Combine the flour, baking powder, bicarbonate of soda, salt and sugar in a large bowl.
• Put the coconut milk, vanilla extract and cider vinegar in smaller bowl.
• Wash and halve the plums and remove stone. Carefully peel and chop into medium sized pieces.
• Pour the milk mixture and soaked flaxseed into the dry ingredients and carefully mix. Lightly fold in the chopped plums. Remember not to overwork the batter.
• Divide the batter between the muffin cases – you should get up to eight small muffins – and place in oven. Bake for 20 minutes. Insert a skewer into the centre of one of the muffins, if it comes out clean they are ready.
• Allow to cool in the muffin tin for 10 minutes and then transfer each muffin to a cooling rack. Can be eaten warm or cold and will keep for several days in an airtight container.

credits to MarcusSamuelsson

Maple Apple Upside Down Cake Recipe

Name: Maple Apple Upside Down Cake Recipe


Active Time: 20 mins
Total Time: 45 mins
Yield: Serves 4


Ingredients:

For the Apples

• 2 1/2 cups diced Apples, keep skin on
• 2 teaspoons unrefined Coconut Oil
• pinch of fine Sea Salt
• pinch of ground Cinnamon
• 2 tbsp Water
• 1/4 cup pure Maple Syrup

For the Cake

• 1 cup Whole Wheat Pastry Flour
• 1/2 cup Spelt Flour
• 1/2 cup Almond Meal
• 1/4 teaspoon of fine Sea Salt
• 2 1/2 teaspoons Baking Powder
• 1 teaspoon Stevia Powder(or sweeten to taste)
• 1 teaspoon pure Vanilla Extract
• 1 large Egg, whisked
• 1 cup fat free Milk
• Cooking Spray

Special Equipment:  non stick skillet, medium bowl, 8x2 inch round pan, parchment paper, spatula


Directions:

To Make Apples:

• Heat coconut oil in a medium non stick skillet over medium high heat. Add apples, water and a pinch of salt and cinnamon. Stir occasionally and cook for about 8 minutes until apples are soft and fragrant.
• Remove from heat, stir in maple syrup and let apples cool in a separate bowl.

To Make Cake:

• Pre heat oven to 350F with the rack in the middle. Prepare a 8x2 inch round pan with parchment paper.
• In a medium bowl whisk together all the dry ingredients. In a separate bowl whisk together the wet ingredients. Gently combine the wet and dry together to form the cake batter.
• Put apples in the pan first in a single layer. Make sure they coat the bottom of the pan well. Carefully smooth the cake batter over the maple apple mixture. Try to keep the apples from moving around too much. Bake for about 25 minutes or until a toothpick comes out clean. Let cake cool for a few minutes.
• To remove from pan: put a large dinner plate over the cake pan. Hold it tight and flip the cake over. It should slide out easily. If it sticks carefully use a spatula to loosen up the sides.

credits to MarcusSamuelsson

Zucchini Cake

Name: Zucchini Cake


Active Time: 20 mins
Total Time: 45 mins
Yield: Serves 20-24


Ingredients:

• 2 cups shredded zucchini
• 2 cups sugar
• 1 cup canola oil
• 4 eggs
• 2-1/2 cups all-purpose flour
• 1-1/2 teaspoons ground Tone's® Ground Cinnamon
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup chopped walnuts, optional
• FROSTING:
• 1 package (3 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 1 tablespoon 2% milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• Additional chopped walnuts, optional

Special Equipment:

• oven, baking pan, small bowl

Directions:

• In a large bowl, beat the zucchini, sugar, oil and eggs until well blended. Combine the flour, cinnamon, salt, baking powder and baking soda; gradually beat into zucchini mixture until blended. Fold in walnuts if desired.
• Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
• For frosting, in a small bowl, beat the cream cheese, butter, milk and vanilla until smooth. Add confectioners' sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator. Yield: 20-24 servings.

credits to tasteofhome.com/recipes/zucchini-cake-2


Nutrition Information (per serving):
1 serving (1 piece) equals 275 calories, 13 g fat (3 g saturated fat), 45 mg cholesterol, 174 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.

Buried Alive! Cupcakes

Name: Buried Alive! Cupcakes


Active Time: 20 mins
Total Time: 30 mins
Yield: Makes 4 regular sized cupcakes


Ingredients:

• 8oz/240g digestive biscuits (like McVities)
• 4oz/120g unsalted butter
• 2 tablespoons golden syrup
• Medium sized bar of very dark chocolate (70% cocoa solids at least)
• Chocolate powder to dust on top (I used Max Brenner Hot Chocolate powder)

Special Equipment:

• oven, rolling pin, cupcake pans

Directions:

• Put the biscuits into a plastic bag or similar and whack repeatedly with a rolling pin. You want some very fine crumbs and some bite sized pieces. Some will also break up a bit more with the stirring so don't bash them up too much.
• Melt the butter and syrup together in a pan and break up the chocolate and put that straight into the butter/syrup. You don't need to worry about heating it over water or anything as long as you don't have the heat up too high because the butter and the syrup will prevent it burning.
• Once it's all melted together into a smooth, silky sauce add the crushed digestives and stir them in until it's all well mixed. The little crumbs should soak up the chocolate sauce while the larger bits get coated with it. You may not need all the biscuits but you want it so that there is hardly any obvious chocolate sauce, but the biscuits are still glistening and coated with the sauce.
• Finally pour the biscuit mixture into a cupcake pans. The aim isn't to crush the biscuits but to pack it all together so that the chocolate sauce bonds the whole lot together. Then put it into the fridge to cool. Once it's mostly cool, but not completely, insert cut off arm (yes doesn't that sound gruesome). It needs to be just warm enough for the arm to go in but not so warm the arm falls over). Return it to the fridge until it's completely cold. Once it is cold it will keep perfectly and refuse to fall to bits even with the most vigorous throwing around as it is carted to wherever you want it.

credits to notquitenigella.com

Buried Alive! Cupcakes
Reviewed by Summer Walsh
Rating: 4.5

Strawberry Cream Cake

Name: Strawberry Cream Cake


Active Time: 25 minutes
Total Time: 1 hour plus chilling
Yield: Serves 12

Ingredients:

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
• 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 2 large eggs plus 2 large egg yolks
• 1/2 teaspoon pure vanilla extract
• 1/2 cup whole milk
• 1 pound strawberries, hulled and thinly sliced
• 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
• 1 1/2 cups heavy cream

You will also need:

• oven, 8-inch round cake pan, medium bowl, whisk, electric mixer, serrated knife, small saucepan, large bowl

Preparation:

• Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
• Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
• Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
• Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
• Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.

Cook's Notes:

• Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.
• Nothing says summer quite like this easy but remarkably grand strawberry dessert. Even better, it can wait patiently in the refrigerator for up to a day.

recipe inspired by marthastewart.com

Grasshopper Pie

Name: Grasshopper Pie


Active Time:
Total Time:
Yield: Makes one 9-inch pie

Ingredients:

• 6 tablespoons unsalted butter, melted, plus more for pie plate
• 3/4 cup shredded sweetened coconut
• 1 1/2 cups (about 25) crushed chocolate wafer cookies
• 1/2 cup sugar
• 2 1/2 cups heavy cream, chilled
• 1 cup loosely packed mint leaves
• 3 tablespoons green creme de menthe
• 1 envelope (1/4 ounce) unflavored gelatin
• 5 large egg yolks
• 1 bar (12 ounces) semisweet chocolate, chilled
• Freshly whipped cream, for serving (optional)

You will also need:

• oven, 9-inch pie plate, Whisk, medium bowl, small saucepan, glass measuring cup, medium heatproof bowl, rubber spatula, chef's knife

Preparation:

• Preheat oven to 350 degrees. Lightly butter a 9-inch pie plate. Whisk together coconut, cookie crumbs, and 1/4 cup sugar in a medium bowl. Add melted butter, and stir until well combined. Press crumb mixture into pie plate. Bake until just set, 10 to 12 minutes. Let cool completely.
• Meanwhile, bring 1 1/2 cups cream and the mint just to a boil in a small saucepan. Remove from heat; cover. Let steep 15 minutes. Pour the mixture through a fine sieve into a glass measuring cup. Discard the mint, and set cream aside. Beat the remaining cup cream in a medium bowl until stiff peaks form; cover, and refrigerate.
• Prepare an ice-water bath; set aside. Put creme de menthe in a medium heatproof bowl, and sprinkle with gelatin. Let stand 5 minutes to soften. Whisk together egg yolks and remaining 1/4 cup sugar in another medium bowl; set aside. Add steeped cream to gelatin mixture, whisking until well combined.
• Set bowl with cream mixture over a pan of simmering water. Cook, whisking constantly, until the gelatin is dissolved and mixture is hot to the touch, about 1 minute. Whisking constantly, pour hot cream mixture in a slow, steady stream into egg-yolk mixture. Return mixture to heatproof bowl; set over pan of simmering water. Cook, whisking constantly, until mixture is slightly thickened and registers 150 degrees on an instant-read thermometer, about 10 minutes.
• Transfer bowl to ice-water bath; whisk until mixture thickens to the consistency of pudding, about 2 minutes. Remove bowl from bath. Add one-third of reserved whipped cream; whisk until combined. Gently fold in remaining whipped cream with a rubber spatula.
• Spoon mixture into pie crust; refrigerate until set, 45 minutes to 1 hour (or up to 1 day). Just before serving, scrape a chef's knife along surface of chocolate bar to make shavings. Spoon dollops of whipped cream onto pie, if desired, and top with chocolate shavings.

Cook's Notes:

• Grasshopper pie was a favorite of Southern hostesses in the 1950s and '60s. We've updated the recipe, infusing the filling with fresh mint and adding coconut to the crust.

recipe inspired by marthastewart.com

Boston Cream Pie

Name: Boston Cream Pie

• Active Time: 20 mins
• Total Time: 30 mins
• Yield: Makes 8-10 Servings

Ingredients:
Pastry Cream Filling Ingredients

• 3 egg yolks
• 1/4 cup sugar
• 2 TB cornstarch
• 1 1/2 cups milk
• 1 tsp vanilla

Sponge Cake Ingredients

• 2/3 cup sifted flour
• 3 eggs, separated
• Dash of salt
• 2/3 cup sugar
• 1 tsp vanilla

Chocolate Glaze Ingredients

• 2 oz. Bittersweet or semisweet chocolate, good quality
• 1/4 cup hot water
• 2 TB unsalted butter, softened and cut in small pieces

You will also need:

• oven, small bowl, hand beater, small glass bowl, microwave, serrated knife, springform pan, rubber spatula

Preparation:
Pastry Cream Filling

• Mix sugar and cornstarch in a small bowl.
• Beat egg yolks in a kettle, and then add the sugar/cornstarch and stir well. Gradually add the milk, stirring constantly. When it is blended, heat over medium burner, stirring constantly, until it is thick and boiling; this will take about 6-8 minutes. Stir in the vanilla. Pour into a bowl and cover with plastic wrap (the plastic wrap should touch the cream to prevent a skin from forming). Refrigerate while you make the cake.

Sponge Cake

• Preheat oven to 350 degrees.
• Sift the flour three times. Beat the egg yolks with a hand beater (or a fork) until thick and consistently yellow; set aside. Beat the egg whites until frothy, sprinkle in a dash of salt and beat until soft peaks form. Gradually beat in the sugar, about 2 TB at a time. Using a rubber spatula, fold the egg yolks into the beaten whites. Add flour gradually, sifting about 1/4 cup at a time over the surface, and gently folding it in. Pour into an ungreased 9” springform pan and bake about 30 minutes, until a toothpick comes out clean.
• Cool on a rack for about 10 minutes, then use a knife around the edges of the pan. Remove side of pan and use knife to loosen bottom. Cool on a rack. Note: The cake may stick some to the sides and bottom; this is normal.

Chocolate Glaze

• In a small glass bowl, melt chocolate in microwave, about 2 minutes. Stir until smooth and add hot water. Stir in butter one piece at a time. Let glaze sit until you’re ready to use it; it will thicken somewhat. (I make the glaze while the cake is baking.)

Assembling Boston Cream Pie

• Using a large serrated knife (or other sharp knife) cut cake in half horizontally, creating two layers. Place bottom layer on cake plate. Stir the cooled filling and spread it on the cake. Make it a little higher in the middle and stop about 1/2 inch from the edge. Place other cake layer on top and press down gently. Spread glaze over top, letting it run down the sides a bit. May be eaten right away, but if you have time, chill it before serving. Cut into pie shaped wedges and enjoy! Cover any leftover pie and store in the refrigerator.

Cook's Notes:

• Separating eggs isn’t hard, but you have to be careful.
• When you cut the cake, use a knife that’s large enough to cut quickly and evenly. Even though sponge cakes are light, the cake is also surprisingly sturdy, so you should be able to lift it easily.
• I like the contrast of the bittersweet glaze, but if you prefer a sweeter topping use the semisweet.
• You’ll have three egg whites left from the pastry cream. What to do? You can freeze egg whites in a sealed container and use them later, or you can make Marvelous Maple Meringues

from: piechef.com

Blue Ribbon Blueberry Pie

Name: Blue Ribbon Blueberry Pie

• Active Time: 20 mins
• Total Time: 30 mins
• Yield: Makes 8 Servings

Ingredients:

• 8 ounces cream cheese
• 2 tablespoons milk
• 1 teaspoon + 1 tablespoon lemon juice
• 1 pastry shell (9 inches), baked
• 2 tablespoons cornstarch
• 1/4 cup water
• 4 cups fresh or frozen blueberries, divided
• 1/2 cup sugar

You will also need:

• oven, small bowl, large saucepan

Preparation:

• In a small bowl, beat the cream cheese, milk and 1 tsp lemon juice until smooth. Spread over the bottom of pastry shell.
• In a large saucepan, combine the cornstarch, water and remaining 1 tble lemon juice until smooth. Mash 2 cups blueberries and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool for 15 minutes.
• Stir in sugar. Spoon over cream cheese layer. Top with the remaining blueberries. Refrigerate for 3 hours or until set. Refrigerate leftovers. 

from: sacchef.wordpress.com

Apple Walnut Pancakes

Name: Apple Walnut Pancakes

• Active Time: 20 mins
• Total Time: 40 mins
• Yield: Makes 5 Servings (14 -15 pancakes)

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1/2 cup quick-cooking oats
• 2 tablespoons ground flaxseed or wheat germ
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1½ cups 1% low-fat milk
• 1 large egg, beaten
• 1/4 cup low-fat vanilla yogurt
• 1 medium apple, peeled, cored and finely diced
• 1/2 cup walnuts, lightly toasted and coarsely chopped

You will also need:

• large bowl, Whisker, large nonstick skillet or griddle, spatula

Preparation:

• Whisk together the all-purpose flour, whole wheat flour, oats, flaxseed, baking powder, cinnamon, and salt in a large bowl.
• In a separate bowl, whisk together the milk, egg, and yogurt until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined. Stir in the apple and walnuts until combined.
• Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a 1/4-cup measuring cup, forming 4-inch pancakes.
• Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Adjust heat if the bottoms brown too quickly. Flip, flatten gently with a spatula and cook until the other sides are golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter.

from: mealmakeovermoms.com

Earth Day Bars

Name: Earth Day Bars


Active Time: Less than 20 mins
Total Time: Less than 45 mins
Yield: Makes 1-1/2 dozen 2- by 3-inch bars


Ingredients:

• 1 1/2 cups baking mix (we used Bisquick)
• 1 1/2 cups instant oats
• 1 cup packed brown sugar
• 1/2 cup softened butter
• 1 egg
• 1/2 teaspoon cinnamon
• ADD-INS:
• Coconut flakes
• Chocolate chips
• Chopped dried pineapple
• Raisins
• Chopped Brazil nuts

You will also need:

• oven, large mixing bowl, wooden spoon, 9- by 13-inch pan

Preparation:

• Heat the oven to 350 degrees. In a large mixing bowl, combine the baking mix, oats, brown sugar, butter, egg, and cinnamon.
• Stir the mix with a wooden spoon until you have a crumbly dough.
• Next, customize your international treats by folding in 1 cup total of the add-ins of your choice.
• Press the dough into an ungreased 9- by 13-inch pan and bake for 17 minutes or until the center is set and the bars are slightly brown.
• Allow them to cool for 10 minutes before cutting.

Cook's Notes:

• Raisins: California, the only place in the United States that harvests the grapes used to make raisins, is the world's No. 1 supplier.
• Pineapple: Thailand produces approximately 20 percent of the world's pineapple crop, surpassing the Hawaiian Islands.
• Brazil nuts: The complex growing environment this tree crop requires prevents it from being grown on farms. Instead, it's harvested directly from the rain forests of Brazil, Peru, and other South American countries.
• Chocolate: Africa's Ivory Coast is the largest producer of cocoa beans, the ingredient that gives chocolate its unique, irresistible flavor.
• Coconut: The Philippines and Indonesia are the world's leading producers of copra, or coconut meat.

from: spoonful.com

Meyer Lemon Pastry

Name: Meyer Lemon Pastry

Active Time: 15 minutes
Total Time: 2 hours, 35 minutes
Makes: 1 11-by-14-inch tart; Serves 9


Ingredients:

• 2 cups water
• 1 cup granulated sugar
• 6 Meyer lemons, thinly sliced
• 1 package frozen puff pastry (14 ounces), preferably Dufour, thawed
• All-purpose flour, for surface
• 1 large egg, lightly beaten, for egg wash
• Fine sanding sugar, for sprinkling
• 1 cup cold heavy cream
• 1/2 vanilla bean, split and scraped, pod reserved for another use

You will also need:

• Saucepan, Oven

Preparation:

• Bring water and granulated sugar to a simmer in a medium saucepan over medium heat. Cook, stirring, until sugar dissolves, about 5 minutes.
• Cut out a circle of parchment the size of the saucepan. Add lemons, and cover with parchment. Simmer gently until lemons are soft and translucent, about 1 1/2 hours.
• Remove lemons from syrup, and transfer to a wire rack set over a baking sheet to drain.
• Preheat oven to 400 degrees. Roll out puff pastry on a lightly floured surface to an 11-by-14-inch rectangle. Lightly score a 1-inch border around edges using a sharp paring knife. Brush entire surface of dough with egg wash, and sprinkle with sanding sugar. Freeze until firm, about 30 minutes.
• Bake pastry until golden, 22 to 24 minutes. Let cool completely.
• Meanwhile, whisk heavy cream and vanilla seeds with a mixer on medium speed until soft peaks form.
• Top pastry with lemon slices. Serve with vanilla cream.

Cook's Notes:
Lemons can be refrigerated in syrup for up to 1 week.

from: marthastewart.com

Croissant French Toast

Name: Croissant French Toast


Ingredients:

• 1/2 cup sugar
• 1 tablespoon all-purpose flour
• 2 cups heavy whipping cream
• 4 egg yolks, beaten
• 2 scoops vanilla ice cream
• 1 tablespoon vanilla extract
• Berry Sauce
• 2 cups fresh or frozen raspberries
• 2 tablespoons sugar
• French Toast
• 3 eggs
• 4 croissants, split
• 2 tablespoons butter

You will also need:

• saucepan
• bowl

Preparation:

• In a large saucepan, combine the sugar and flour. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160°.
• Remove from the heat. Gently stir in ice cream and vanilla until ice cream is melted. Place plastic wrap over the surface of the sauce; cool.
• For berry sauce, combine raspberries and sugar in a saucepan. Simmer, uncovered, for 2-3 minutes. Remove from the heat; set aside.
• In a shallow bowl, beat eggs. Dip both sides of croissants in egg. On a griddle, brown croissants on both sides in butter. Serve with vanilla and berry sauces. Yield: 4 servings.

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from: tasteofhome.com

A Key Lime Recipe to Tickle the Taste Buds

One of the most refreshing pies that are especially popular in the summer is the key lime pie. With a refreshing sweet tart taste, this citrusy custard-like dessert is a cooling way to get your sweets in on a hot day. Unlike many other pies, the key lime pie recipe has come out relatively unscathed in terms of the number of variations out there. Yes, there are some differences between one key lime recipe and another, but overall, anyone would recognize this favorite green pie that makes your taste buds want to pucker up.

The Basics of a French Toast Recipe

Did you know that the French toast recipe most likely originated in Rome rather than France? Those Romans have been rather creative with foods as they never wanted to waste anything, even stale bread. Most likely, the first French toast was made when cooks wanted to salvage the stale bread by dipping it in an egg mixture and then fry it in a pan. The practice caught on and countries all over the world have their own version of the French toast recipe.

The World’s Best Chocolate Chip Cookie Recipe

The World's Best Chocolate Chip Cookie Recipe
Makes about 23 3-inch round cookies

Ingredients:
1 ½ cups all-purpose flour
½ t. baking soda
½ t. salt
¼ pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
½ cup sugar
¾ cup tightly packed light brown sugar
1 ½ t. vanilla extract
1 large egg, at room temperature, lightly beaten
7 oz chocolate chips (I like milk chocolate; use whichever you prefer)

A Chocolate Cake Recipe for Every Taste and Need

For many people, when you ask them what their favorite cake flavor is, the answer is likely to be chocolate. In fact, some people love chocolate so much that they would probably worship at an altar to ensure a steady supply! So how do you decide which chocolate cake recipe you will bake for that special occasion or those just because moments when you need a chocolate fix?

No Chocolate Cake Recipe Created Equal

Wonderful Whipped Cream Cheesecake Recipe

Cheesecake recipes provide a rich dessert that is fit for a king.  Like the name suggests, a cheesecake is made from cheese and its delectable flavor is enhanced with your favorite dessert choice.  You can make a cheesecake in a short time and many cheesecakes are served chilled.

Cream Cheese Filling And A Pie Crust

Down Home Memories with This Blackberry Cobbler Recipe

Some people say that the key to any great blackberry cobbler recipe is the crust while others say that it is the blackberry itself. Everyone has their own opinions on crust and in fact, there are countless recipes for the crust itself that could take days to wade through. However, with blackberries, there are a few particular things to watch out for when you go picking them.

The Best Banana Bread Recipe

My family and I, we love bananas. I can’t tell you how much we consume in a year but it must nearly be the same as monkeys. I’ve always wanted to make banana cake (I refuse to call this banana bread because bread is mostly white, floury and more dense…and doesn’t have this glorious banana fragrance!) but my constant hurdle was:

I could not find the best banana cake recipe that’s not too complicated. Most recipes require an overripe banana – we always run out of bananas before they become overripe!

Yes, You Can Bake It

Even if you’ve never baked before, the rewards of home baking are within your reach. Many recipes for baked goods aren’t at all difficult. Plum-Good Coffee Cake is a prime example. The coffee cake is a good way to add more fruit servings to your diet for breakfast, brunch or a late-night snack and, best of all, it’s easy to make.