Tag Archives: Cakes Cookies & Squares

Sea Salt Toffee Chocolate Chip Cookies

1/2 c oats
2 1/4 c flour
1 1/2 t baking soda
1 t salt
1/4 t ground cinnamon
1 c butter unsalted
3/4 c light brown sugar
3/4 c sugar
2 t vanilla
2 large eggs
2 c mini chocolate chips
1 1/3 c toffee pieces
1/4 c flaky sea salt

First, place oats in food processor so they become fine. Place into a medium bowl with flour, baking soda, salt and ground cinnamon. Stir together. Set aside. Place butter and sugars into a large bowl of a stand mixer (or just a large bowl and a hand mixer) and beat together until light and fluffy (about 2 min). Add vanilla and 1 egg and mix until combined. Add other egg and mix just until combined. Add all dry ingredients to butter mix and beat just until combined. Do not over-mix! Using a spatula, fold in chocolate chips and toffee pieces until evenly distributed. Scoop dough into 2 T portions and place on a large baking sheet with parchment paper. Place in fridge for 1 hour to chill before baking. Preheat oven to 350 F. Remove cookie dough from fridge and place onto baking sheets about 2″ apart. Be careful – these cookies will spread! Place cookies into preheated oven for 11 – 13 min or until the edges are nice and crispy. Bake one sheet at a time and put others into the fridge as they wait to be baked. Remove from oven and cool on baking sheet for 5 min and then transfer to cookie sheet to continue cooling. While they cool, sprinkle a little flaky sea salt over the cookies. Eat immediately or store them in a storage container for up to 4 days. Makes 3 dozen.

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Chocolate Lover’s Cheesecake (lifeloveandsugar)

Chocolate Crust

2 1/4 c chocolate cookie crumbs
1/2 c salted butter, melted

Preheat oven to 325° F. Line a 9″ springform pan with parchment paper in the bottom and grease the sides. Combine crust ingredients in a small bowl. Press the mix into the bottom and up the sides of the springform pan. Bake the crust for 10 min, then set aside to cool. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside. Pour cheesecake batter evenly into the crust. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. Bake for 1 hour 5 min. The center should be set, but still jiggly. Turn off the oven and leave the door closed for 30 min. The cheesecake will continue to cook, but slowly begin to cool as well. Crack the door of the oven for 30 min to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5 – 6 hours or overnight. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate. Pour the ganache onto the cheesecake and spread into an even layer. Spread the whipped cream on top of the chocolate ganache. Add chocolate curls to the top of the cake and sprinkle with cocoa, if desired. Refrigerate until ready to serve. Cheesecake is best for 3 – 4 days.

Chocolate Cheesecake

24 oz cream cheese, room temp
1 c sugar
3/4 c natural unsweetened cocoa*
1 c sour cream
1 t vanilla
4 eggs, room temp

Reduce oven temp 300° F. 2. In a large bowl, beat cream cheese, sugar and cocoa on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. Add sour cream and vanilla and mix on low speed until well combined. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.

Chocolate Ganache

1 c semi-sweet chocolate chips
1/2 c heavy whipping cream

Put chocolate chips in a heat proof bowl. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2 – 3 min, then whisk until smooth.

Chocolate Whipped Cream

1 c heavy whipping cream, cold
5 T powdered sugar
3 T natural unsweetened cocoa
1/2 t vanilla
Chocolate Curls

Add heavy whipping cream, powdered sugar, cocoa and vanilla to a large mixer bowl. Whip on high speed until stiff peaks form.

 

Butter Pecan Cheesecake (bakeorbreak)

1 graham cracker crumb crust

Pecans

2 c pecan halves and pieces
2 T unsalted butter
3 T sugar
pinch of salt

Melt butter in a large skillet over medium heat. Add pecans, sugar and salt. Continue cooking over medium heat, stirring frequently until the pecans are toasted and the sugar sticks to them (about 7 – 8 min). Set aside to cool. If desired, set aside about 20 or so of the pecans for garnish. Once cooled, roughly chop the remaining pecans for the filling. Spread the filling evenly in the cooled crust. Garnish as desired. Refrigerate at least 4 hours before serving. Note: This cheesecake can also be made in a 9″ pie pan or a 9″ springform pan.

Filling

16 oz cream cheese, at room temp
1/2 c sugar
1/2 c firmly packed light brown sugar
2 t vanilla
1 c heavy cream
chopped pecans

Using an electric mixer on medium speed, beat the cream cheese, sugar, brown sugar and vanilla until thoroughly combined and smooth. In a separate bowl, use an electric mixer with a whisk attachment to whip the cream until soft peaks form. Fold about a third of the whipped cream into the cream cheese mix. Then gently fold in the remaining whipped cream. Stir in the chopped pecans.

Boston Cream Pie Pound Cake (omgchocolatedesserts)

Pasrty Cream

3 egg yolks
7 T sugar or to taste
1/4 t salt
1 1/2 t vanilla
2 T cornstarch
2 T unsalted butter-softened
1 1 /3 c heavy cream

Whisk together egg yolks, sugar and salt. Add cornstarch and whisk until the mix is pale yellow and thick. In a medium saucepan place heavy cream, add egg mix and stir until combined. Whisking constantly, cook over medium heat until it gets a thick pudding consistency. Remove from heat, add butter and vanilla and stir until the butter is melted. Transfer to a bowl, cover with a plastic wrap pressed on the top of the pastry cream so a film does not form. Refrigerate at least 2 hours to set.

Cake

1 1/2 c sifted flour
1 1/2 t baking powder
1/2 t salt
3 eggs
1 c sugar
6 T unsalted butter
1/2 c milk
1 t vanilla

Preheat oven to 350 F, butter and flour 9 x 5 x 3″ loaf pan or just butter the pan and line the bottom with parchment paper leaving the paper to overhang on the wider sides so it’s easier to lift the cake. In a small saucepan over a low heat combine milk and butter, bring to a boil, set aside. Whisk together flour, baking powder and salt, set aside. In a separate bowl beat the eggs and sugar on high speed until lightened in color and thick (4 – 5 min). Using a rubber spatula, gradually stir in dry ingredients. Stir until combined. Turn your mixer on low speed and pour hot milk into batter. Mix until evenly combined and smooth. Mix in vanilla. Spread the batter in loaf pan, smooth the top and place in preheated oven. After 20 min rotate the pan and tent the top with aluminum foil if browning too much. Bake until golden and tooth pick inserted in the center comes out clean (35 – 45 min). Baking time might vary depending on your oven and baking dish you use. Let the cake cool 10 min in the pan than transfer it to a rack to cool completely. Using a serrated knife split cooled cake horizontally. Place bottom half of the cake onto serving plate, spread pastry cream to within 1/2″ of edge then gently replace top half of cake. Spoon half of the ganache on top of the cake and spread to the edges. Spoon remaining ganache and smooth the top with the metal spatula.

Chocolate Ganache

6 oz semi sweet baking chocolate, finely chopped
3/4 c heavy cream

Melt finely chopped chocolate over a double broiler. Remove from heat and add cool heavy cream. Stir until smooth. If the ganache is runny let it cool to room temp until thickened slightly.

Brown Butter Pecan Cookies (bakerbynature)

Buttered Pecans

1 1/2 c pecan halves, finely chopped
1 1/2 T unsalted butter

Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 – 5 min or until lightly toasted. Set aside until needed.

Butter Pecan Cookies

2 c & 2 1/2 T flour
2 1/2 T cornstarch
1 t salt
1 t ground cinnamon
1 t baking soda
2 sticks (8 oz) unsalted butter, melted until browned
1 c dark brown sugar, packed
1/2 c sugar
2 t vanilla
2 large eggs, at room temp
16 pecan halves, for decoration (opt)

In a large bowl combine flour, cornstarch, salt, cinnamon and baking soda; whisk well to combine then set aside until needed. Melt butter in a skillet over medium heat; continue cooking, stirring occasionally, until golden brown. Remove pan from heat and pour butter into a large, heatproof mixing bowl. Add in both sugars and whisk well to combine. Add in vanilla. Beat in eggs, one at a time, beating until eggs are just combined. Using a rubber spatula, fold in the flour, stirring until just combined. Fold in the buttered pecans. Cover bowl and refrigerate for at least 2 hours, and up to 2 days. If you refrigerate for more than 2 hours, you’ll need to let the dough sit at room temp until it’s scoopable. Preheat oven to 375 F. Line a large baking sheet with parchment paper. Scoop 3 T sized rounds of dough onto the prepared sheet, leaving 2″ in between each cookie for spreading. Firmly press a pecan half on top of each ball of cookie dough, if desired, then bake in preheated oven for 9 min or until edges are set and the center is still a little jiggly. Allow cookies to cool on the pan for 10 min then carefully transfer to a cooling rack. Repeat with remaining cookie dough. Note: Cookies will stay “fresh” for 3 days when stored in an airtight container. Cookie dough will keep in the fridge for 48 hours. Alternatively, you may scoop and freeze the cookie dough for up to 2 months. You will need to add an extra 1 – 2 min to the bake time if baking frozen dough. You can make smaller sized cookies, but you’ll need to decrease the bake time by 1 – 2 min. For decoration, you may sprinkle granulated sugar on the cookies right when they come out of the oven. Yield: 16 large cookies.

Pumpkin Upside Down Cake (thegoldlininggirl)

1 29 oz can pumpkin puree not pie filling
1 t cinnamon
1 t pumpkin pie spice
1/2 t clove
1/4 t ginger
1 3/4 c sugar
3 eggs
1 12 oz. can evaporated milk
1 box yellow cake mix
1 c chopped pecans
1 c butter melted

In a large bowl combine pumpkin, spices, sugar, eggs and milk. Mix until well-blended. Pour into a greased 9 x 13″ baking dish. Sprinkle entire box of cake mix evenly over the batter, then sprinkle the pecans evenly over the cake mix. Pour the melted butter evenly over the cake mix and pecans. Bake at 350 F for 50 – 60 min or until the edges are lightly browned. Allow to cool completely. Note: This will still seem liquidy straight from the oven, but will set as it cools.

Save Bourbon Peach Streusel Cheesecake (lovelifeandsugar)

Crust

2 1/4 c graham cracker crumbs
1/2 c salted butter, melted
3 T sugar

Preheat oven to 325° F. Line a 9″ springform pan with parchment paper in the bottom and grease the sides. Combine crust ingredients in a small bowl. Press mix into the bottom and up the sides of the springform pan. Bake crust for 10 min, then set aside to cool. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside. Add about 1/4 of the cheesecake filling to the crust to make a thin layer. Set aside about 1 c of peaches, then lay the peaches over the batter in an even layer. Crumble about 1/2 of the streusel over the peaches, then set aside the rest. Pour remaining cheesecake batter evenly over the peaches. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. Bake for 1 hour and 30 min. Turn off the oven and leave the cheesecake in oven with the door closed for 15 min. Do not open door or you’ll release the heat. Remove the cheesecake from the oven (make sure to close the oven door immediately to keep the heat in) and top the cheesecake with the remaining peaches and about 2/3 of the remaining streusel. Leave about 1″ around the edge of the cheesecake without any peaches or streusel for adding the whipped cream later. Place the cheesecake back in the oven with oven door closed and leave for another 15 min. Crack oven door and leave for another 30 min. This cooling process helps the cheesecake cool slowly to prevent cracks. Remove cheesecake from oven and let sit on the counter for 15 min. Remove pan from water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6 – 7 hours. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate. Pipe a shell border around the edge of the cheesecake. Sprinkle remaining streusel over the cheesecake. Refrigerate cheesecake until ready to serve. Cheesecake is best for 2 – 3 days, but should be ok for 4 – 5 days. Note: It’s important that you have flavorful, ripe peaches to get the full peach-y flavor of this cheesecake. If peaches aren’t in season, you can use canned peaches (canned peaches should be drained and rinsed) without a problem or any additional changes. Neither needs to be pre-cooked before adding to the cheesecake, but a less-ripe, crisper fresh peach will be a little crisper in the cheesecake. To Make Cheesecake Non-Alcoholic: Leave out the bourbon and add an additional 1/4 c sour cream. Reduce baking by about 5 – 10 min, but otherwise proceed as instructed.

Cheesecake Filling

24 oz cream cheese, room temp
1 c light brown sugar, packed
3 T flour
1/2 t ground cinnamon
3/4 c sour cream, room temp
5 T bourbon (can sub additional 1/4 c sour cream)
4 large eggs, room temp

Reduce oven temp to 300° F. In a large bowl, blend cream cheese, brown sugar, flour and cinnamon on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. Add sour cream and mix on low speed until well combined. Add bourbon and mix on low speed until well combined. Add eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined. Set aside.

Peaches

3 1/2 c sliced and peeled peaches (about 4 peaches) (If using canned peaches,  drained and rinse.)
2 t ground cinnamon
2 T light brown sugar, loosely packed

In another medium sized bowl, combine sliced peaches, cinnamon and brown sugar, and toss to coat. Set aside.

Cinnamon Streusel

2/3 c flour
2/3 c light brown sugar, packed
1 t ground cinnamon
5 T salted butter, melted

Combine flour, brown sugar and cinnamon in a medium sized bowl. Add melted butter and mix together until crumbly. Set aside.

Whipped Cream

1/2 c heavy whipping cream, cold
1/4 c powdered sugar
1/4 t ground cinnamon
1/2 t vanilla

Add heavy cream to a mixer bowl fitted with the whisk attachment and whip on high speed until it begins to thicken. Add powdered sugar, vanilla and cinnamon and continue whipping on high speed until stiff peaks form.

 

Pumpkin Bars with Extra Cream Cheese Frosting (stuckonsweet)

Pumpkin Bars

4 eggs
1 2/3 c sugar
1 c vegetable oil
2 t vanilla
15 oz can pure pumpkin
2 c sifted all-purpose flour
2 t baking powder
2 t ground cinnamon
1 t salt
1 t baking soda

Preheat the oven to 350 F and spray a 9 x 13 pan with non-stick baking spray. In a stand-alone mixer fitted with a paddle attachment (hand-held mixer works too) combine the eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl stir together the flour, baking powder, baking soda, cinnamon and salt. Add dry ingredients to the pumpkin mix and mix at low-speed until thoroughly combined. Spread the batter into a greased 9 x 13″ baking pan. Bake for 30 – 40 min. Let cool completely before frosting. Spread Creamed Cheese Frosting over cooled bars. refrigerate. Makes 12 bars.

Cream Cheese Frosting

16 oz cream cheese, room temp
1 stick (8 T) unsalted better, room temp
2 1/2 c powdered sugar
1 t vanilla

Mix cream cheese and butter in a medium bowl with an electric mixer until smooth. Add sugar and mix at low-speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars. In a bowl, beat together cream cheese and butter until smooth. Turn your mixer down to low and add sugar until smooth. Finally add vanilla and mix until combined.

Banana Muffins

1 1/2 c flour
1 t baking powder
1 t baking soda
1/2 t salt
3 large bananas, mashed
3/4 c sugar
1 egg
1/3 c butter, melted

Preheat oven to 350 F. Coat muffin pans with non-stick spray or use paper liners. Sift together the flour, baking powder, baking soda and salt; set aside. Combine bananas, sugar, egg and melted butter in a large bowl. Fold in flour mix and mix until smooth. Scoop into muffin pans. Bake in preheated oven for 10 – 15 min and large muffins for 25 – 30 min. Muffins will spring back when lightly tapped.

No Bake Layered Chocolate Cheesecake with Oreo Crust (yummiestfood)

Crust

2 1/2 c Oreo cookie crumbs
6 T unsalted butter, melted

Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened. Press crumb mix onto the bottom of the prepared 9″ springform pan by lightly greasing the edges of the pan with cooking spray. Place in the freezer while you make the filling.

Cheesecake Filling

4 8 oz pkgs cream cheese, softened
1 c powdered sugar
2 t vanilla
2 c heavy cream
10 oz bittersweet chocolate, chopped

Melt bittersweet chocolate and set aside to cool. In medium bowl, mix cream cheese and powdered sugar until smooth. In separate bowl, mix heavy cream until soft peaks form, add vanilla and continue mixing until stiff peaks form. Add cream cheese mix into beaten heavy cream mix on low speed just to combine. Divide mix into 2 equal portions in separate bowls. To the first half of the mix add melted chocolate and mix on low speed to combine, then pour the filling over the crust. Carefully spoon the other half of the mix over the top of the chocolate mix. Place the cheesecakes in the refrigerator and refrigerate for at least 1 hour. Cool Topping and pour over the cheesecake. When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides. To serve cut the cheesecake into slices using a sharp, thin, non-serrated knife. Drizzle chocolate sauce if desired.

Chocolate Topping

3/4 c heavy cream
6 oz bittersweet chocolate, finely chopped
1 T sugar

In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mix is smooth.

Mini Triple Chocolate Cheesecakes (garnishanglaze)

Crust

12 chocolate creme filled sandwich cookies (chocolate filled Oreos)
2 T butter, melted

Preheat oven to 325 F. Line a 12 cup muffin tin with foil cupcake liners. Place cookies and melted butter together in a blender and puree until no large chunks. Divide among cupcake liners and press the crumbs firmly in the bottom of each.

Cheesecake

12 oz cream cheese, room temp
1 c Ghirardelli 60% Cacao Baking Chips, melted
2/3 c sweetened condensed milk
1 t vanilla
2 eggs, room temp

In an electric mixer, beat the cream cheese until smooth. Mix in the sweetened condensed milk, melted chocolate and vanilla, and beat until combined and smooth. Beat in the eggs one at a time until evenly mixed. Spoon batter into liners dividing it equally among all 12. The batter should be almost to the very top of the liner. Bake for 15 – 18 minutes until set (it won’t jiggle when you shake the pan). Let the cheesecakes cool in the pan on a cooling rack for 15 min. Remove the cheesecakes from the pan onto the cooling rack and cool another 15 min. Move the cheesecakes to the fridge and refrigerate for 1 – 2 hours until cold. Gently remove the foil liners and top with ganache, whipped cream, a raspberry and a chocolate square. Serves 12.

Ganache

1/3 cup) Ghirardelli 60% Cacao Baking Chips
1/4 c whipping cream, hot

Place chocolate in a bowl. Microwave whipping cream and pour over chocolate. Let it sit for 2 min and then stir until smooth. Spoon about 2 t ganache onto the top of each cheesecake and spread to the edges.

Garnish

12 fresh raspberries
whipped cream
Ghirardelli Valentine’s Day Impressions

Pumpkin Gingerbread Loaf (theliveinkitchen)

1 1/2 c flour
1/2 t salt
1 t baking soda
2 t ground ginger
1 1/2 t ground cinnamon
1/4 t ground nutmeg
1 c pumpkin puree
1/2 c butter, melted
1/2 c dark brown sugar
1/2 c molasses
2 eggs beaten
3 T milk
1 T Turbinado sugar

Preheat oven to 350º F. Coat a 9 x 5″ loaf pan with cooking spray and set aside. In a large bowl, whisk together flour, salt, baking soda, ginger, cinnamon and nutmeg. In a medium bowl, whisk together pumpkin, melted butter, brown sugar, molasses, eggs and milk. Pour the wet ingredients into the dry and stir with a wooden spoon or rubber scraper until just incorporated. Pour the batter into the prepared pan. Bake 40 min, remove from the oven and sprinkle with Turbinado sugar. Return to the oven and bake another 10 – 20 min or until a toothpick inserted in the center of the loaf comes out clean. Remove from the oven and let cool 10 min before inverting the loaf and allowing it to cool completely on a rack.

The Best Butterbeer Cupcakes (thedomesticrebel)

Cupcakes

1 box yellow cake mix
3 eggs
1/2 c oil
1 c  vanilla creme soda
1/4 c brown sugar
1 3.4 oz pkg dry instant butterscotch pudding mix

Preheat oven to 350 F. Line 2 muffin pans with about 18 paper liners; set aside. In a large bowl combine cake mix, eggs, oil, vanilla creme soda, brown sugar and dry pudding mix. Beat with an electric mixer for about 2 min or until combined. Portion the batter evenly among the muffin cups, filling about 3/4 full. Bake  cupcakes for approx 15 – 17 min or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.

Frosting

1/2 c butter, at room temp
2 T butterscotch sundae sauce
1/4 c brown sugar
1/2 t butter extract
1 t vanilla
About 3 1/2 – 4 c powdered sugar
1/4 cup heavy cream or milk, if needed should frosting be too thick
additional butterscotch sauce or caramel sauce for drizzling

In the bowl of a stand mixer combine butter, butterscotch sauce, brown sugar, butter and vanilla extracts with the paddle attachment until creamy, about 30 seconds. Add in the powdered sugar,1 c at a time, until frosting is light and fluffy, streaming in the heavy cream if needed (if frosting is too thick). Pipe frosting onto the cooled cupcakes. Drizzle with caramel or butterscotch sauce.

Death By Chocolate Cheesecake (delisch)

Cookie Crust

24 whole Oreo cookies
6 T melted butter
pinch kosher salt

Preheat oven to 350 F and position an oven rack in the middle of the oven. In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Add salt and stir until crumbs are completely coated and moist. Coat a 9″ springform pan with cooking spray and press Oreo mix into pan and 1/3 of the way up the sides, packing tightly.

Cheesecake

4 8 oz pkgs cream cheese, softened to room temp
3/4 c sugar
1/2 c packed light brown sugar
4 large eggs
1/4 c cocoa powder
9 oz. bittersweet chocolate, chopped and melted
1/4 t kosher salt

In a large bowl using a hand mixer (or in the bowl of a stand mixer using the paddle attachment), beat cream cheese, sugars, cocoa powder and salt until smooth. Add eggs one a time, beating well between each addition. Fold in melted chocolate. Pour cheesecake filling over crust. Bake until cheesecake is only slightly jiggly in the center, 60 – 65 min. (If you want to use a water bath to ensure cheesecake top does not crack, wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Follow baking instructions.) If using a water bath, remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight. Pour ganache on top of the cheesecake. Garnish with chocolate shavings. Return to the refrigerate for about 10 more min to let the ganache set.

Chocolate Ganache

1 1/2 c chocolate chips
3/4 c heavy cream
chocolate shavings, for garnish

Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth.

Healthier Applesauce Spice Bread (chelseasmessyapron)

Bread

1 c applesauce
1 t vanilla
1/4 c melted coconut oil
1/3 c vanilla Greek yogurt
1 large egg
1/2 c brown sugar, not packed
1/4 t salt
1/2 t each allspice and nutmeg
1 t ground cinnamon
1 t baking soda
1/2 t baking powder
1/2 c chopped apple like Granny Smith & 1/2 t lemon juice
1 c white (can sub white whole wheat)
1/2 c oat flour (just blend regular oats in the blender)

Preheat the oven to 350 F. Lightly grease and flour a bread pan. (Don’t skip this step as the bread has a tendency to stick to the pan if not well greased.) In a large bowl, stir together applesauce, vanilla, melted coconut oil (measure when it is melted not solid), and Greek yogurt until completely combined. Add egg and brown sugar. Mix. Add salt, allspice, nutmeg, cinnamon (add more spice if desired), baking soda and baking powder. Peel and finely chop the apple discarding the core. Toss it with the lemon juice and then drain any extra juice. Toss with 1/2 T flour and then add to the mix. Stir in. Add in flour and oat flour. Stir until JUST combined (don’t over mix with the flour added as that makes for a denser bread). Pour into prepared bread pan. Sprinkle topping evenly to cover the entire bread. Start with 2 T and use an extra T of brown sugar if needed. Bake for 55 – 65 min or until a toothpick when inserted into the center comes out clean. Store in an airtight container in the fridge for up to 3 days (warm in the microwave for a few seconds before enjoying) and then individually wrap pieces and freeze. Note: White flour will result in a much “lighter” bread while white whole wheat results in a much denser bread. If you aren’t used to whole wheat baked goods try using half and half white flour, white whole wheat. Whole wheat flour not recommended, use white whole wheat flour or white all purpose. To make the oat flour, blend regular old fashioned or quick oats in a blender or food processor until they resemble a flour. Measure AFTER blending and not before.

Sugar Crisp Topping

2 T brown sugar
1/4 t ground cinnamon

Mix brown sugar and cinnamon together with your fingers.

Blueberry Turnovers (sprinklesomesugar)

Filling

2 1/2 cups (12 oz bag) frozen blueberries
1/4 c sugar
1 t lemon juice
1 T cornstarch
1 T water

Heat berries, sugar and lemon juice on the stove top in a medium-sized saucepan on low heat for abut 10 min or until the berries start releasing their juices, stirring frequently. Once there is a lot of juice, mix cornstarch and water together and stir into the blueberry mix. Bring to a gentle boil and simmer for 2 – 3 min, stirring constantly until thickened. Cool filling until warm to the touch before filling dough.

Turnovers

1 sheet puff pastry (I LOVE Wewalka brand)
1 egg
1 T water
2 T turbindo sugar or granulated sugar

Take your puff pastry sheet and cut it into 6 equal squares. Distribute filling evenly in the center of each square. Whisk egg and water together in a small bowl and brush on the edges of the dough before folding over into a triangle shape and pinching the edges closed with a fork. The filling might squish out a little bit, but that’s okay. Brush the tops of the triangles with more egg wash and sprinkle tops with sugar. Preheat oven according to puff pastry’s manufacturer’s instructions and bake for 15 – 20 min or until light golden brown. Allow them to cool slightly. Drizzle glaze over warm pastries. Turnovers will stay fresh for up to 3 days stored in an airtight container at room temp. To crisp them up again, place in a toaster oven for a few min and they are good as new! Yield: 6 turnovers. Note: You could sub almost any fruit (ie strawberries, blackberries etc). To Freeze: Freeze after baking, thaw overnight in the fridge the night before you would like to serve them. Before serving, pop them in the oven again to make them warm and crisp them up.

Glaze

1/2 c confectioner’s sugar
1/2 t vanilla
1 – 3 T cream or milk

Whisk confectioner’s sugar, vanilla and cream or milk together until smooth.

Apple Pecan Spice Cake with Brown Sugar Cream Cheese Frosting (therecipecritic)

Cake

4 c Granny Smith Apples, chopped into small pieces
2 c sugar
1/2 c vegetable oil
2 eggs, lightly beaten
1 t vanilla
2 c flour
2 t baking powder
1/2 t baking soda
2 t cinnamon
1/2 t nutmeg
1 t salt
1/2 c milk
1 c pecans roughly chopped

Preheat oven to 350 F and grease and flour a 9 x 13″ baking pan. Set aside. In a large mixing bowl combine apples and sugar. Stir in oil, eggs and vanilla. In another mixing bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add the flour mix to the apple mix. Add milk and stir until just combined. Add chopped pecans. Pour into prepared 9 x 13″ pan. Bake for 30 – 40 min or until toothpick comes out clean. Let cool completely. Spread frosting evenly on top of the cake. Refrigerate after frosting.

Brown Sugar Cream Cheese Frosting

1 8 oz pkg cream cheese frosting, room temp
1/4 c butter, softened
2 t vanilla
1 c golden brown sugar

Beat cream cheese until smooth. Add butter and continue to beat until smooth scraping down sides when needed. Add vanilla and brown sugar. Beat for 5 min until it is light and fluffy and the sugar has dissolved.

Fudge Brownies with Cream Cheese Frosting (justsotasty)

Brownies

10 T unsalted butter  (1 stick & 2 T)
1 T corn syrup
1 t vanilla
3/4 c natural unsweetened cocoa, sifted
2 large eggs, room temp
1 large egg yolk, room temp
3/4 c sugar
1/2 c lightly packed brown sugar
1/2 c flour
1/4 t salt

Preheat the oven to 350 F. Line an 8 x 8″ square baking dish with aluminium foil leaving an overhang on each side and spray lightly with non-stick cooking spray. Alternatively, line the pan with parchment paper (do not spray with cooking spray if using parchment. Set aside. In a large microwave safe bowl, melt the butter in short bursts. Once melted, stir in the corn syrup using a large rubber spatula or wooden spoon and allow the mix to cool slightly. Stir in the vanilla and cocoa – and if there are clumps of cocoa whisk the mix until it’s smooth. Add in eggs, egg yolk and sugars and whisk until combined. Be careful to only whisk the batter until combined and not continue mixing past this point, otherwise the batter will become more cake like because more air is added. Finally fold in the flour and salt using your large wooden spoon or spatula. Pour batter into your prepared pan and bake for approx 30 min. The top of the batter should look set, but you won’t need to bake past this point. Checking at about 27 min. Remove from oven and allow brownies to cool in their pan at room temp. Once the brownies are cool, make the frosting. Lift the brownies from the pan using the overhang of parchment or aluminium foil and peel back the edges. Frost the brownies using a thick layer and cut into squares.

Chocolate Cream Cheese Frosting

1/3 c butter, softened to room temp
1/3 c brick-style cream cheese, softened to room temp
1/4 – 1/3 c natural cocoa powder
1 – 1 1/2 c confectioner’s/icing/powdered sugar, sifted
1/4 t salt
1 t vanilla

In a large bowl using a stand or hand held electric mixer, beat together the butter and cream cheese on medium speed until combined and no lumps remain. Turn the mixer down to low and add in the cocoa. If you prefer a stronger chocolate flavor, add 1/3 c but if you prefer not quite so strong add only 1/4 c. Once combined, add in the powdered sugar about 1/2 c at a time until the desired consistency is reached. The frosting should be thick, but definitely thinner than frosting used for piping. If your frosting seems too thick, add 1 T of milk or cream. Finally, beat in the vanilla and salt.

German Apple Cake (spicysouthernkitchen)

Cake

3 large eggs
2 c sugar
1 c vegetable oil
1 t vanilla
2 c flour
2 t ground cinnamon
1/2 t nutmeg
1 t baking soda
1/2 t salt
4 c peeled and finely chopped tart apples, like Granny Smith
1 c chopped pecans

Preheat oven to 350 F. Spray a 9 x 13″ pan with cooking spray. In a large bowl, whisk together sugar, eggs, oil and vanilla extract until completely combined. In a separate bowl, whisk together flour, cinnamon, nutmeg, baking soda and salt. Add dry ingredients to wet and stir to combine. Fold in apples and pecans. Pour batter into prepared pan. Bake 50 – 55 min or until a toothpick inserted in the center comes out clean. Let cool. Spread frosting on top of cake. Store leftovers in refrigerator.

Frosting

1 8 oz pkg cream cheese, softened
2 T butter, softened
1 t vanilla
1 T half-and-half or milk
2 c confectioners’ sugar

Place cream cheese and butter in a large bowl. Beat with electric mixer until smooth. Add vanilla extract, half-and-half and confectioners’ sugar and beat until smooth.

Spiced Zucchini Bundt Cake (dishesanddustbunnies)

Cake

2 c zucchini, grated and some of the moisture squeezed out
3/4 c unsalted butter, melted
1/4 c milk
2 t vanilla
3 eggs
2 3/4 c flour
1 T & 1/4 t baking powder
1 1/4 t baking soda
1 t salt
2 t cinnamon
1/8 t nutmeg
1/8 t ground ginger
1 1/3 c  sugar

Preheat oven to 350° F. Grease a 10″ bundt pan with cooking spray or butter. Set aside. Prepare the zucchini by grating over a mixing bowl. Over a mesh strainer use your hands to squeeze out some of the moisture from the zucchini. You don’t have to get all the moisture out but it’s best to remove some before moving onto the next steps. Once you do this add the zucchini back into the mixing bowl. Into the mixing bowl with the zucchini, combine melted butter, milk, vanilla and eggs. Mix together well. In a separate large mixing bowl, combine flour, baking powder, baking soda, salt, sugar and spices. Using a whisk works well to get everything well combined. Pour the wet ingredients into the dry ingredients. Combine. IMPORTANT: When combining the wet and dry ingredients try to avoid over stirring. You want to mix until the dry just start to dissolve into the wet. Pour batter into greased bundt pan and use a spoon or spatula to spread it evenly. Place cake in the oven to bake for about 45 min. Remove from oven and allow to cool on a wire rack (still in the pan). Once ready to serve, place a plate on top of the bundt pan and flip over. The cake should easily come out of the pan. Drizzle the glaze over the cake in desired amount. Reserve some of the glaze to serve with the cake if anyone wants extra!

Glaze

2 c confectioners sugar
1/4  – 1/2 t cinnamon
4 – 6 T milk (adjust according to how thick you want the glaze)

Combine all ingredients. Adjust the amount of milk used depending on how thick you would like it. Makes about 1 cup of glaze which is more than enough for the cake, plus some to serve on the side if you want extra. You can also adjust the amount of cinnamon depending on your tastes.