Easy Baked SMores Bars Recipe

Easy Baked S’Mores Bars Recipe

Ingredients of Easy Baked SMores Bars Recipe

½ cup butter on room temperature ¼ cup brown sugar ½ cup sugar 1 egg 1 teaspoon vanilla 1 and a half cups flour ¾ cup graham cracker crumbs 1 teaspoon baking powder ¼ teaspoon salt 2 king-sized milk chocolate bars

1 and a half cups marshmallow fluff

Directions Preheat your oven to 350 degrees. Cream butter, brown sugar, sugar, egg, and vanilla together in a large bowl. In a separate bowl, stir flour, graham cracker crumbs, baking powder, and salt. Slowly incorporate dry ingredients into the butter mixture. Press half of dough into a greased 9×9 pan. Set chocolate bars on top. Spread marshmallow fluff over chocolate and top with remaining dough.

Bake for about 30-35, or until golden.

 

Bacon, Cheddar and Chive Scones Recipe

Ingredients

  • 2 cups All-purpose Flour
  • 1 teaspoon Salt
  • 1 Tablespoon Baking Powder
  • 2 Tablespoons Sugar
  • 4 Tablespoons Very Cold Butter, Cubed
  • 1 cup Freshly Grated Cheddar Cheese
  • 1/3 cups Chives, Chopped
  • 12 slices Bacon, Cooked And Crumbled
  • 3/4 cups Cream, Or More As Needed, Plus 2 Tablespoons To Brush On The Scones

Directions

  1. Preheat oven to 425ºF. Prepare a baking pan by lightly greasing it or lining it with parchment paper.
  2. In a large bowl, whisk together the flour, salt, baking powder and sugar.
  3. Using your hands, incorporate the butter until mixture is unevenly crumbly. Some of your butter will remain in larger pieces, which is exactly what you’re trying to achieve.
  4. Mix in cheese, chives and bacon and make sure they are evenly distributed.
  5. Add ¾ cup of cream and work in with your hands. If the mixture sticks together and you have no remaining crumbs at the bottom of the bowl, do not add more cream. If crumbs remain, add more cream, 1 tablespoon at a time, until the mixture holds together.
  6. Transfer the dough to a floured work surface. Pat dough into a 7” disk and roll until it is about ¾” thick. Transfer the disk to your baking sheet.
  7. Using a knife, cut into 8 wedges and spread apart slightly on the baking sheet. Brush the tops of the scones with additional cream to help them brown while cooking.
  8. Bake for 20– 2 minutes until scones are golden brown.

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funnel cake recipes | Food Recipes

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ¼ cup white sugar
  • ½ cup milk
  • 1 tsp vanilla
  • 3-4 cups canola or vegetable oil
  • 1 jar marshmallow creme or marshmallow fluff
  • Whisk flour, baking powder, and salt in a bowl. Set aside.
  • With a mixer, beat eggs, sugar, milk and vanilla in a large bowl until foamy and well combined. Carefully add in the flour mixture and mix until you have a smooth, thick batter. Place the batter in a bag or bottle for piping.
  • Add about 1 inch of oil to a large pot with high sides. Heat the oil to 350 degrees F. Pipe the batter in long straight lines into oil and fry until golden, about 30-60 seconds per side. Remove to a plate and serve with powdered sugar while still hot.
  • Place marshmallow creme in a bowl for dipping and warm in the microwave for 15-20 seconds. Stir until smooth and serve with funnel cake fries.

Funnel Cake Fries

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ¼ cup white sugar
  • ½ cup milk
  • 1 tsp vanilla
  • 3-4 cups canola or vegetable oil
  • 1 jar marshmallow creme or marshmallow fluff
  • Whisk flour, baking powder, and salt in a bowl. Set aside.
  • With a mixer, beat eggs, sugar, milk and vanilla in a large bowl until foamy and well combined. Carefully add in the flour mixture and mix until you have a smooth, thick batter. Place the batter in a bag or bottle for piping.
  • Add about 1 inch of oil to a large pot with high sides. Heat the oil to 350 degrees F. Pipe the batter in long straight lines into oil and fry until golden, about 30-60 seconds per side. Remove to a plate and serve with powdered sugar while still hot.
  • Place marshmallow creme in a bowl for dipping and warm in the microwave for 15-20 seconds. Stir until smooth and serve with funnel cake fries.

Food’s Market

Stromboli Recipe Ingredients Pizza Dough Genoa Salami Ham Pepperoni Provolone Mozzarella Egg Yolk Olive Oil Instructions Preheat the oven to 400. Flour a work surface and roll the dough out into a rectangle. Start layering the meat in the center, leaving an inch or two along the edges. Add provolone and mozzarella. I used chunks of mozzarella but grated would probably work fine too. Combine the egg yolk with a couple tablespoons of water and brush the egg wash around the edges. It’ll help the dough stick together when you roll it up. Starting along one long edge, gently roll it up. Pinch the edges together to seal it. Tuck the ends under and pinch them together. Place it on a baking sheet, seam side down. Coat the top and sides with a little olive oil. You could sprinkle it with a little granulated garlic if you like. Bake… Honeycomb Bread Recipe Ingredients 2 1/2 cups flour 2 tsp yeast 1 tsp baking powder 3 Tbsp milk powder 2 tsp sugar 1/2 tsp salt 1/4 cup oil 1 egg + 1/2 tsp vanilla 1 cup warm water Cream cheese 5 tsp honey Instructions Add all dry ingredients together,Mix them well by mixer or by your hand. Add an oil and mix well,Add the warm water and mix well for 5 min Put the dough in floury bowl Cover the bowl by a plastic foil Put the bowl in a warm place Cut each cheese square to 4 pieces After the dough double in size Divid the dough to small circular pieces and put a square cheese on each circle Close each circle to become a small ball Put the balls in a pan,Put the balls next to each other without a space,Cover the balls by a plastic paper… Italian Easter Bread Recipe Ingredients 1 package Rapid Rise yeast 1.25 cups scalded milk, cooled to room temperature pinch of salt 1/3 cup butter, softened 2 eggs, beaten 1/2 cup sugar 3.5 cups flour (approximate) 1 egg, beaten with 1 teaspoon of water 6 dyed Easter eggs sprinkles Instructions In a large mixer bowl, combine yeast, warm (not hot) milk, salt, butter, eggs and sugar. Add about half the flour and beat until smooth with dough hook. Slowly add the remaining flour to form a stiff dough. Don’t worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore. Knead until smooth with either dough hook attachment or turn out on floured board and knead. Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour. Punch dough down, divide into 12 pieces. Roll…   Basil Butter Garlic Bread Recipe Ingredients: 2 ounces, weight Butter 2 Tablespoons Olive Oil 1 bunch Basil Leaves (generous Handful) 1 bunch Parsley (use 1/3 Of The Amount Of Basil) 2 cloves Garlic 1 whole Green Onion 2 pinches Salt To Taste 1 pinch Pepper To Taste 1 loaf Ciabatta Or French Bread 1-½ cup Grated Parmesan Cheese (up To 2 Cups) Directions: Combine all the ingredients except the bread and cheese in a food processor, and process until smooth. Season with salt and pepper. Cut open the loaf of bread and spread both halves with the basil butter. Put the halves together and wrap in aluminum foil. Bake for in a 400ºF oven for 10 minutes. Remove the bread, separate the halves and load them up with Parmesan cheese. Return them to the oven and either crank up the heat to 500ºF or put them under the…   Easy Ciabatta Bread Recipe Ingredients 500 g bakers flour 470 g warm water 2 tsp Yeast dried or (1 Sachet) 2 tsp salt Directions: Add all ingredients in the bowl, mix on sp 6 for 8 seconds. Let mixture rest in bowl for 10 minutes. Turn up to Sp 9 for 3 mins (yes 3 mins!)on. Stay next to your Thermie to make sure it doesn’t jump off the bench! Dough will be very sticky – pour into a large well-oiled bowl and let sit for 2.5 hours until tripled in size. Empty and scrape out the dough onto a well floured thermomat or bench top. Divide into 3 pieces, dust with a good amount of flour, then using spatula shape roughly into flat balls. Leave to prove on the mat for 45 mins. While waiting, turn the oven to 250c to heat up while proving and line…   Ingredients: 2 1/4 teaspoons (1 packet) active dry yeast 2 tablespoons granulated sugar 1/4 cup warm water (~110 degrees F) 4 to 4 1/2 cups unbleached all-purpose flour, plus more for dusting and shaping 2 teaspoons salt 1 teaspoon baking powder 2 teaspoons minced garlic 3 tablespoons milk 2 tablespoons sour cream 1 egg, lightly beaten 2 tablespoons vegetable oil 3/4 cup warm water (~110 degrees F) 3 tablespoons unsalted butter, melted 2 teaspoons minced garlic, for garnish 1 tablespoon minced parsley, for garnish Directions: In a small bowl, whisk together yeast, sugar and 1/4 cup water to dissolve yeast. Let stand 5 minutes. Meanwhile, in a large bowl or bowl of a stand mixer, whisk together flour, salt and baking powder. Add yeast mixture, garlic, milk, sour cream, egg, vegetable oil and 3/4 cup water and stir to combine. In stand mixer fixed with dough hook or…   Ingredients: For the dough 2 teaspoons granulated sugar 3/4 cup warm water (about 110 degrees F) 2 1/4 teaspoons (1 packet) active dry yeast 2 tablespoons vegetable oil 2 cups unbleached all-purpose flour 3/4 teaspoon salt 2 tablespoons cornmeal For the filling/topping 1 1/2 cups shredded mozzarella cheese 1/2 cup shredded sharp cheddar cheese 1 tablespoon grated Parmesan cheese 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon dried parsley flakes Directions: In a small bowl, stir together the sugar and water. Sprinkle top with yeast and let stand until foamy, about 10 minutes. Stir in vegetable oil. In a large bowl, whisk together flour and salt. Make a well in the center and add yeast mixture; stir to combine. Using dough hook, knead dough on medium speed until smooth and elastic, about 3 minutes (OR, knead by hand on a lightly floured surface until smooth and elastic,…   Ingredients: 2 cans of crescent rolls 1 8oz package of cream cheese at room temp. 1/2 cup white sugar 1 tsp lemon juice 3/4 tsp vanilla 1 tsp sour cream Optional: pie filling or fruit preserves of your choice Icing: 1 cup confectioner’s sugar 1 tbsp milk 1 tbsp softened butter Directions: Preheat the oven to 350. Open the crescent rolls carefully to avoid unrolling or tearing the dough. You’ll need to leave it in it’s cylindrical shape. Slice the dough into pieces about 1/4 inch thick (as though you’re slicing cookie dough). Place the slices on a cookie sheet and press the center in to make an indentation for the cream cheese filling. In a large mixing bowl, mix together the cream cheese, white sugar, lemon juice, vanilla and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough….   Ingredients 1 1/4 cup buttermilk 3/4 cup cooked farro 1 1/2 cup flour 1 1/2 tsp. cinnamon 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1/2 cup dried cranberries or cherries 1/4 cup honey 1/4 cup packed brown sugar 6 tbsp. unsalted butter, melted 2 eggs Directions Preheat the oven to 350 degrees; grease and lightly flour a loaf pan. In a larger bowl stir together the buttermilk and cooked farro; set aside. In a separate bowl, whisk together flour, cinnamon, baking powder, baking soda and salt. Fold in cranberries and set aside. Add honey, brown sugar, butter and eggs to buttermilk mixture and mix well to combine. Stir in the dry ingredients in two batches, mixing until just incorporated (do not over mix). Pour batter into prepared loaf pan and bake until browned on top, and a toothpick inserted into the center comes out…   Ingredients 1/2 cup (8 tablespoons) soft butter 2/3 cup brown sugar 3 tablespoons honey 2 large eggs 1 cup puréed pumpkin 1 cup mashed banana, the riper the better 2 tablespoons orange juice or water 1 teaspoon vanilla extract 1 1/2 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour 1/4 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 cup diced pecans, toasted 2 tablespoons Praline Pumpkin Seed Crunch or 1 tablespoon coarse white sparkling sugar, to sprinkle on top *Using a scant cup (7 1/2 ounces) pumpkin is fine; that way, you can get two recipes out of a single 15-ounce can of purée. Directions Preheat the oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan. In a large bowl, beat together the butter, sugar, honey, eggs, pumpkin, banana, orange juice or water….

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Easy Baked S’Mores Bars Recipe Ingredients ½ cup butter, room temperature ¼ cup brown sugar ½ cup sugar 1 egg 1 teaspoon vanilla 1 and ⅓ cups flour ¾ cup graham cracker crumbs 1 teaspoon baking powder ¼ teaspoon salt 2 king-sized milk chocolate bars 1 and ½ cups marshmallow fluff Instructions Preheat oven to 350 degrees. Cream butter, brown sugar, sugar, egg, and vanilla together in a large bowl. In a separate bowl, stir flour, graham cracker crumbs, baking powder, and salt. Slowly incorporate dry ingredients into butter mixture. Press half of dough into a greased 9×9 pan. Set chocolate bars on top. Spread marshmallow fluff over chocolate and top with remaining dough. Bake for 30-35, or until golden….   Cinnamon Roll Apple Pie Recipe Ingredients Crumb Topping 1 cup all-purpose flour 1 cup packed brown sugar 1/2 cup butter, softened Crust 1 can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing Filling 6 medium Granny Smith apples, thinly sliced 3/4 cup granulated sugar 2 tablespoons all-purpose flour 1 1/4 teaspoons apple pie spice 2 tablespoons lemon juice Directions: Heat oven to 375°F. In medium bowl, mix Crumb Topping ingredients with fork until large clumps form. Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate. Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4- to 5-inch round. In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to seal together in… Red Velvet Cake Mix Cinnamon Rolls These take about 3 hours from start to finish, mostly inactive prep time. Makes 24 rolls 1 box of Duncan Hines Signature Red Velvet Cake Mix 2 envelopes (1/4 oz each) of Active Dry Yeast 2 1/2 cups of warm water 1 teaspoon of kosher salt 1 teaspoon of vanilla extract 5 cups of all-purpose flour Cinnamon Filling 1 stick of softened butter – you can add another stick of butter if you want them really gooey 1 cup of packed dark brown sugar 1 cup of granulated white sugar Cinnamon Cream Cheese Frosting 2 sticks of softened butter 3 cups of powdered sugar 1 teaspoon of pure vanilla extract Pinch of kosher salt 2 packages of softened cream cheese – 8 ounces Combine two packages of active dry yeast with warm water in the bowl of a stand mixer. Stir until dissolved…. Strawberry Shortcake Skewers Biscuit Rounds: 1 can of grands biscuits 1 egg white 1 tablespoon water sugar for sprinkling 20 large strawberries, 2 slices per strawberry Cream: 2 cups heavy cream ½ jar marshmallow fluff 3 tbsp sugar Preheat oven to 350 degrees. On a lightly floured surface, roll a biscuit into a 5-inch circle. Cut 7 – 1-1/2 inch circles and place on a cookie sheet sprayed with non stick cooking spray. Whisk together the egg white and water.  Brush on each biscuit and sprinkle with sugar. Bake 10 minutes or until golden brown. While the biscuits are baking prepare the strawberries.  Cut two 1/2 inch slices from each strawberry.  I also kept the two slices stacked on themselves, so I could use the same strawberry for one skewer.  This way they fit together better.  Once the biscuits are baked, transfer to a cooling rack and let them cool… Grain-Free Pumpkin Bars Recipe Ingredients 1/2 cup pumpkin puree 1/2 cup almond butter 1/3 cup honey 2 eggs 2 teaspoons pumpkin pie spice 1 teaspoon vanilla extract 1/4 teaspoon sea salt 1/2 teaspoon baking soda Instructions Preheat oven to 350F and grease an 8″ x 8″ pan generously with coconut oil or butter. Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms. Recipe from; http://detoxinista.com/2012/09/grain-free-pumpkin-bars/… Flourless Peanut Butter Chocolate Chip Blondies Recipe Ingredients 1 cup natural creamy peanut butter (preferably organic) ⅓ cup honey 1 whole egg ¼ teaspoon sea salt (*if using unsalted peanut butter) ½ teaspoon baking soda ½ cup dark chocolate chips Instructions Preheat oven to 350F and grease an 8″ square pan with butter or coconut oil. In a small bowl, mix the peanut butter, honey, egg, salt and baking soda until well combined, then fold in the chocolate chips. Pour the batter into the greased pan, and use a spatula to smooth the top. Bake at 350F for 20-25 minutes, or until the top is a light golden brown. (it only took 20 minutes in my oven) Let cool, then cut into squares and serve! Original Recipe from: http://detoxinista.com/2011/12/flourless-peanut-butter-chocolate-chip-blondies/… Broken Glass Jello Recipe Ingredients: 5-1/2 cups  boiling water, divided 1 pkg.   (3 oz.) JELL-O Strawberry Flavor Gelatin 1 pkg.   (3 oz.) JELL-O Lime Flavor Gelatin 1 pkg.   (3 oz.) JELL-O Orange Flavor Gelatin 1 pkg.   (3 oz.) JELL-O Lemon Flavor Gelatin 2 env.  KNOX Unflavored Gelatine 1/2 cup  cold water 1 can   (14 oz.) sweetened condensed milk Directions: ADD 1 cup boiling water to each flavor fruit gelatin mix in separate bowls; stir 2 min. until completely dissolved. Pour each flavor of gelatin into separate small shallow food storage container sprayed with cooking spray. Refrigerate 2 hours or until firm. SPRINKLE unflavored gelatine over cold water; let stand 1 min. Stir in remaining boiling water. Add condensed milk; mix well. Cool slightly. CUT flavored gelatin into cubes. Randomly place cubes in 13×9-inch pan sprayed with cooking spray. Pour milk mixture over cubes; stir to evenly distribute gelatin cubes. Refrigerate 2 hours or until firm before cutting into bars…. Honey-Apricot Monkey Bread Recipe Ingredients 2/3 cup apricot preserves 1/4 teaspoon cardamom 1/4 cup honey 2 tablespoons butter, melted 2 (16.3 ounce) Pillsbury Grands Honey Butter Biscuits Instructions Preheat oven to 350 degrees. Grease a 10 inch bundt pan or tube pan. In a small bowl combine the apricot preserves, cardamom, honey, and butter. Set aside. Open one can of biscuits and cut each biscuit into 4 equal parts. Place the biscuit pieces in the bottom of the bundt pan. Pour half of the sauce on top of the biscuits. Open the other can of biscuits and cut them into 4 equal parts. Place the biscuit pieces in the bundt pan and pour the remaining sauce on top. Bake for 30-32 minutes or until golden brown. Invert onto a serving plate and serve warm. Pull pieces off to eat…. Strawberry Cupcakes with Cheesecake Filling Ingredients For the Cupcakes 1 strawberry cake mix 1/3 c. oil 3 eggs 1 1/4 c. water 1/4 c. sour cream For the Cheesecake Filling 4 oz. cream cheese 1/2 c. sour cream 1/4 c. milk 1/2 pkg. (3.4 oz.) instant vanilla pudding mix 1 c. frozen whipped topping, thawed For the Strawberry Butter Cream 1/2 c. shortening 1/2 c. butter, room temperature 1/8 tsp. salt 1 tbsp. water 1 tbsp. strawberry preserves, melted 1/2 tsp. vanilla extract 1/2 tsp. strawberry extract 1/2 c. finely chopped strawberries 4 1/2 c. powdered sugar Directions Beat the cake mix, oil, water, sour cream and eggs for 2 minutes. Fill cupcake liners 3/4 full. Bake at 350* for 20 – 22 minutes, or until the tops spring back. Cool on a wire rack. Use a melon scooper and scoop out a small hole for the cheesecake filling…. Hot Chocolate Truffles Recipe Ingredients 2 cups semi-sweet chocolate chips 1 cup heavy cream 1 tablespoon sugar ¼ teaspoon salt 2 teaspoons vanilla extract cocoa powder, crushed candy canes, mini chocolate chips for rolling Instructions Place all ingredients in a pot and melt together on low heat until smooth. Stir constantly. Let cool in the fridge until stiff enough to scoop. Make small scoops, about 2 Tablespoons each. And place them in the freezer for and hour. Remove scoops, roll into balls. Roll in your choice of decoration. Crushed candy cane, cocoa, cinnamon, mini marshmallows. (If you try the mini marshmallows, you really have to push the marshmallows into the chocolate balls.) Wrap each ball in suran wrap and keep chilled until ready to use. When ready, drop chocolate balls into 1 ½ cups of hot milk and stir!…

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Strawberry Cupcakes with Cheesecake Filling Ingredients For the Cupcakes 1 strawberry cake mix 1/3 c. oil 3 eggs 1 1/4 c. water 1/4 c. sour cream For the Cheesecake Filling 4 oz. cream cheese 1/2 c. sour cream 1/4 c. milk 1/2 pkg. (3.4 oz.) instant vanilla pudding mix 1 c. frozen whipped topping, thawed For the Strawberry Butter Cream 1/2 c. shortening 1/2 c. butter, room temperature 1/8 tsp. salt 1 tbsp. water 1 tbsp. strawberry preserves, melted 1/2 tsp. vanilla extract 1/2 tsp. strawberry extract 1/2 c. finely chopped strawberries 4 1/2 c. powdered sugar Directions Beat the cake mix, oil, water, sour cream and eggs for 2 minutes. Fill cupcake liners 3/4 full. Bake at 350* for 20 – 22 minutes, or until the tops spring back. Cool on a wire rack. Use a melon scooper and scoop out a small hole for the cheesecake filling….   Ingredients: 16 TBSP unsalted butter, cut into 4 pieces 4 oz bittersweet chocolate, chopped 1 cup dutch process cocoa 1 1/2 cups unbleached all purpose flour 2/3 cup of malted milk powder 1 tsp baking soda 1 1/2 tsp baking powder 4 large eggs (room temp) 1 1/2 cup sugar 2 tsp vanilla extract 1 tsp table salt 1 cup sour cream 1/3 cup milk Directions: Adjust oven to lower-middle position; heat oven to 350 degrees. Line standard size muffin pan (cups have 1/2 cup capacity) with baking-cup liners. Combine butter, chocolate, and cocoa in a medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and fully combined. Set aside to cool until just warm to touch. Whisk flour, malt powder, baking soda, and baking powder in small bowl to combine. Whisk eggs in… For the coffee-scented cakes: 1¾ cups all-purpose flour 2 cups sugar ¾ cups cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 cup buttermilk ½ cup vegetable oil 2 extra-large eggs, at room temperature 1 teaspoon vanilla extract 1 cup freshly brewed hot coffee For the vanilla coffee frosting: ½ cup solid vegetable shortening ½ cup (1 stick) butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners’ sugar 3 tablespoons milk 1 gram instant coffee powder (about one-half of an instant serving) MAKE THE CUPCAKES: Preheat your oven to 350°F. Line two cupcake pans with 24 cupcake liners In one bowl, sift together the flour, sugar, cocoa, baking soda, baking powder, and salt until well-combined. In the bowl of an electric mixer, combine the buttermilk, oil, eggs, and vanilla, then mix together until just combined. With the mixer still on low speed, add… Ingredients cupcakes 3/4 cup granulated sugar 1/2 cup vegetable oil 2 large eggs 1/4 teaspoon pistachio flavor, optional; for enhanced flavor 3/4 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 2/3 cups King Arthur Unbleached All-Purpose Flour 3 1/8-ounce package instant pistachio pudding mix or 1-ounce package sugar-free pudding mix* 2 tablespoons Cake Enhancer, optional; for increased moistness 1/2 cup plain or vanilla yogurt, or sour cream 1/2 cup milk 3/4 cup finely chopped pistachios, optional *Use a national brand, for deepest green color. frosting 1 cup heavy or whipping cream* 1/2 cup milk 4 1/2 cups mini-marshmallows (3/4 standard-size bag) 3 1/8-ounce package instant pistachio pudding mix or 1-ounce package sugar-free pudding mix 1/3 cup confectioners’ sugar 1/8 teaspoon pistachio flavor, optional; for enhanced flavor chopped pistachios, to garnish; optional *For a stiffer icing suitable for piping (rather than spreading), use 1 1/2 cups heavy cream, and omit… ingredients 1/2cup butter, softened 2eggs 1 3/4cups cake flour 2teaspoons finely chopped fresh rosemary 1 1/2teaspoons baking powder 1/2teaspoon salt 1cup granulated sugar 1 1/2teaspoons lemon extract 1/2teaspoon vanilla 2/3cup milk 2teaspoons finely shredded lemon peel 3tablespoons lemon juice 1Lemon Glaze (see recipe) directions 1.Let butter and eggs stand at room temperature for 30 minutes. Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside. In medium bowl combine cake flour, rosemary, baking powder and salt; set aside. 2.Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium-high for 30 seconds. Add granulated sugar, lemon extract, and vanilla. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl. 3.Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture; beat on low after each just until combined. Stir in the lemon peel and lemon juice. 4.Spoon batter in prepared cups to three-fourths full. Bake 22 to… ingredients 2cups granulated sugar 1 1/3cups vegetable oil 3eggs, at room temperature 1teaspoon pure vanilla extract 2cups plus 1 Tbsp. all-purpose flour 2teaspoons ground cinnamon 2teaspoons baking soda 1 1/2teaspoons kosher salt 1pound carrots, grated 1cup raisins 1cup chopped walnuts 3/4pound cream cheese, at room temperature 1/2pound unsalted butter, at room temperature 1teaspoon pure vanilla extract 1pound confectioner’s sugar, sieved 2tablespoons unsalted butter 1cup shaved or grated carrots 3tablespoons good maple syrup directions 1.Preheat oven to 400 degrees. Line muffin pans with paper liners. 2.Beat the sugar, oil, and eggs together in bowl of electric mixer fitted with paddle attachment until light yellow. Add vanilla. In another bowl, sift together 2 cups flour, the cinnamon, baking soda, and salt. 3.Add dry ingredients to the wet ingredients. Toss the carrots, raisins, and walnuts with 1 tablespoon flour. Add to the batter and mix well. 4.Scoop batter into the muffin cups until each is almost full. Bake for 10 minutes, then lower the oven to 350 degrees F… Ingredients 1 package spice or carrot cake mix (regular size) 2 cups chopped peeled tart apples 20 caramels 3 tablespoons 2% milk 1 cup finely chopped pecans, toasted 12 Popsicle sticks Directions Prepare cake batter according to package directions; fold in apples. Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake.  Yield: 1 dozen…. INGREDIENTS: 1 package (2-layer size) white cake mix 1 (3.4 ounce) package JELL-O Lemon Flavor Instant Pudding 1 cup water 4 egg whites 2 tablespoons vegetable oil 1 (16 ounce) package powdered sugar 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened 1/4 cup butter 2 tablespoons lemon juice DIRECTIONS: Heat oven to 350 degrees F. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups. Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely. Meanwhile, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes…. INGREDIENTS: 1 package (2-layer size) red velvet cake mix 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened 1/2 cup butter or margarine, softened 1 (16 ounce) package powdered sugar 1 cup thawed COOL WHIP Whipped Topping 1 (1 ounce) square BAKER’S White Chocolate, shaved into curls DIRECTIONS: Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool. Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake. Frost cupcakes with remaining frosting. Top with chocolate curls. Keep…   Pumpkin Cupcakes with Cream Cheese Frosting Yield: 32 cupcakes Equipment: – Standard 12-cup muffin tin – Paper muffin cup liners – Stand mixer or hand mixer – Offset spatula or pastry bag with decorating tips Ingredients: 4 cups cake flour (not self-rising), sifted 1 teaspoon baking soda 1 Tablespoon + 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons ground cinnamon 1 Tablespoon ground ginger 1 teaspoon freshly grated nutmeg ¼ teaspoon ground cloves 1 cup (2 sticks) unsalted butter, room temperature 2½ cups packed light-brown sugar 4 large eggs 1 cup buttermilk 1½ cups canned pumpkin (not pie filling) For the Cream Cheese Frosting: 1 cup (2 sticks) unsalted butter, room temperature 12 ounces cream cheese, room temperature 1 pound (4 cups) confectioners’ sugar, sifted ¾ teaspoon vanilla extract Directions: To Make the Cupcakes: 1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together flour, baking…

Sugar Cookie Lemon Tarts Recipe

Ingredients

For the crust:

  • 8 Tablespoons (115g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 1 egg
  • 1 and ½ cup (190g) all-purpose flour
  • scant ¼ teaspoon baking powder
  • pinch salt

For the lemon filling:

  • 2 eggs
  • 3 egg yolks
  • ¼ cup whipping cream
  • juice from 1 large lemon
  • ¼ cup granulated sugar

For topping

  • 4 Tablespoons powdered sugar, divided
  • ½ cup whipping cream

Instructions

  1. To make the sugar cookie crust, in a standing mixer (or by hand) beat the butter and granulated sugar until light and fluffy, about 3 minutes oh high. Add the egg and mix on medium until fully incorporated. Add the flour, baking powder, and salt all at once and mix on medium just until no spots of flour remain, about 20 seconds (do not overmix). Wrap the dough in parchment paper and refrigerate for 30 minutes.
  2. Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin with butter or cooking spray.
  3. While the oven is preheating, make the lemon filling by whisking together the eggs, egg yolks, whipping cream, lemon juice, and granulated sugar until smooth.
  4. Remove the cookie dough from the refrigerator. Divide the dough into quarters and divide each quarter into six even balls of dough. Press each ball of dough it into a space in the muffin tin. Using your thumbs, press the dough into the tin so that it is evenly distributed along the sides and bottom. (Don’t worry if it is a bit thinner in some places than others.) Pour the lemon filling into the center of each sugar cookie cup, stopping just below the top of the crust.
  5. Bake until the filling is set and the crust begins to turn golden, 10-12 minutes. (Do not over bake – pull the tarts out just when you see any golden color on the crusts.) Allow these to cool completely at room temperature. Refrigerate until ready to serve.
  6. Before serving, dust the tops of the tarts with 2 Tablespoons of powdered sugar. Beat the whipping cream with the remaining 2 Tablespoons of sugar until stiff peaks form. Pipe or spoon the whipping cream on top of each tart. Serve chilled.