Chocolate Mexican Wedding Cakes

Ingredients

• 1 cup butter, softened
• 1-3/4 cups confectioners' sugar, divided
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 cup baking cocoa
• 1/2 teaspoon salt
• 1-1/4 cups finely chopped pecans or almonds
• 1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 325°. In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts.
2. Shape tablespoonfuls of dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set.
3. In a small bowl, combine cinnamon and remaining confectioners' sugar. Roll warm cookies in sugar mixture; cool on wire racks. Store in an airtight container.

Recipe source: tasteofhome

WARM GINGERBREAD CAKE WITH A CARAMEL SAUCE

WARM GINGERBREAD CAKE WITH A CARAMEL SAUCE A delicious and moist caramel cake that has an amazing caramel sauce on top! Serve it with some fresh whipped cream and you will have a family favorite recipe!

INGREDIENTS

• 9 tablespoons butter, softened
• ⅓ cup sugar
• 1 cup molasses
• 1 egg
• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ¾ cup water
• caramel sauce ingredients:
• 1 cup packed brown sugar
• 1 tablespoon cornstarch
• 1 cup cold water
• ¼ cup butter, cubed
• 1 teaspoon vanilla extract
• heavy whipped cream, optional

INSTRUCTIONS

1. Preheat oven to 325 degrees. Grease a 9 inch round or square pan and set aside. (I used a 9 inch springform pan and it worked great)
2. In a large bowl or kitchenmaid mixer, cream butter and sugar until light and fluffy. Beat in molasses and egg until blended together. Combine the flour, baking
3. soda, ginger, cinnamon and salt; add to creamed mixture alternately
4. Visit WARM GINGERBREAD CAKE WITH A CARAMEL SAUCE By https://therecipecritic.com/ For Full Instructions

World’s Best Carrot Cake

I felt like I needed to add more veggies to my diet so I made my favorite carrot cake! Ummm…Heck yeah! I’m happy to report that about three more slices of this baby and my eye sight should be back to normal!

I’m obsessed with this carrot cake recipe! It truly is the “World’s Best”! That is no exaggeration. This recipe ALWAYS receives rave reviews! (It makes me look good!) It’s the perfect balance of everything I love! Crushed pineapple, carrots, coconut, walnuts, and all the right spices, brought together with a delicious cream cheese frosting! This cake is bursting with flavor and ultra moist, but not overly sweet like some carrot cakes.

When you have blended all the ingredients together this is what your batter should look like. You’ll want to grease and flour three 8 inch cake pans, or you can do two 8-9  inch cake pans too. I wanted a three layer cake with thinner layers because I love how this cake looks with three layers. It’s a personal choice and totally up to you!

Tip: I only had two cake pans so I baked two, and then did the third after the first one had slightly cooled and I could invert it onto my cake plate.
Ingredients

• 3 eggs
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 (8 ounce) can crushed pineapple with juice
• 1 cup chopped walnuts

Instructions

1. Preheat oven to 350 degrees. Grease and flour two or three 8 inch pans, depending on if you are doing a two layer or three layer cake.
2. In your mixer bowl, combine eggs, buttermilk, oil, sugar and vanilla. mix well.
3. Add in your flour, baking soda, salt, and cinnamon. Mix till well blended.
4. .......................................

for full instruction please see : www.norinesnest.com

Best Banana Bread

First of, a quick disclaimer. I try to stay away from claiming any of my recipes the best of the best. Honestly, there can be many variations of THE BEST of anything, right? Well anyway, this basic banana bread recipe is the best though! Moist and tender, flavorful and nutty! It’s been our family favorite for quite a while now.

The ingredients are super simple. Just sugar, butter, flour, egg, you know, the basics. And you don’t even need a mixer for this recipe, just good ol’ wooden spoon will do here.

Ideally, you want to peel and freeze your bananas, when they get dark spots all over. And when you get the craving, they’re ready to go. However, that never happens around here. It seems like those bananas ripen at most inconveniently busy times (read: lazy times) that I simply throw them into the freezer, peels and all! So whenever I’m in banana bread mood, I take those frozen bananas out and hold it under hot tap water to soften a bit, and then peel them and put them in a microwave safe bowl and zip it in a microwave until they’re completely defrosted and practically liquid. Sounds like a lot of work? Nah, it’s not really that bad, and for that amazing banana bread, you won’t even mind it!

Ingredients:

• 8 frozen medium-to-large bananas (or 3.5-4 cups of mashed bananas), thawed
• 1 ½ cups (300gr) sugar
• ½ cup (115gr) unsalted butter, melted
• 2 teaspoons pure vanilla extract
• 2 large eggs, at room temperature
• 3 cups (375gr) all-purpose flour
• 1 ½ teaspoon baking soda
• ½ teaspoon salt
• 1- 1 ½ cups (120-180gr) chopped pecans, optional

Directions:

1. Preheat the oven to 350°F (177°C).
2. Prepare two 9×5-inch bread pan and spray with non-sticl spray.
3. In a large bowl, mash the thawed bananas with a fork or potato masher.
4. Add sugar, melted butter and vanilla extract, and mix everything until combined.
5. ......................................

for full instruction please see : www.sweetandsavorybyshinee.com

BUTTERFINGER COOKIE BARS

It’s no secret that I totally have a thing for cookie bars. You skip all the scooping, rolling, and chilling, that often comes with making a batch of cookies, and instead, you press all of the dough into one pan, to make “bars” instead.  The possibilities for cookie bars are endless. These are some of my favorites.

These butterfinger cookie bars are HEAVENLY. The dough is kind of like a blondie. (Have you had blondies before? They are a non-chocolate version of a brownie). Thick, soft and chewy. Plus, you add 2 cups of chopped butterfinger bits into the batter, too.

And if the cookie bars were not delicious enough plain, you top them with a light, fluffy buttercream frosting that also has chopped butterfinger bits in it. WOW. WOOOOOWWW. These were SO GOOD.

Ingredients

• 1 cup butter
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups Butterfinger Bars about 15 “fun size” bars, coarsely chopped

For the Frosting:

• 3/4 cup creamy peanut butter
• 1/2 cup butter softened
• 1/2 teaspoon vanilla extract
• 1 1/2 cups powdered sugar
• 1-2 Tablespoons milk
• 1/2 cup chopped butterfinger bits about 4 “fun size” bars

Instructions

1. Preheat oven to 350 degrees F.
2. Add butter, brown sugar and granulated sugar to a mixing bowl and cream together until smooth and light.
3. Add the vanilla and eggs and mix well.
4. .......................................

for full instruction please see : tastesbetterfromscratch.com

THE ULTIMATE CHOCOLATE CUPCAKES

The only chocolate cupcake and chocolate buttercream recipe you'll ever need!

Ingredients:

* Chocolate Cupcakes*

3/4 cup + 2 tbs all-purpose flour

1 cup granulated sugar

1/2 cup cocoa powder

3/4 tsp baking soda

pinch salt

1 egg

1/2 cup buttermilk

1/4 cup unsalted butter, melted

1/2 tsp vanilla extract

1/2 cup hot, strong coffee (if using instant, use 2 tsp with 1/2 cup hot water)

Chocolate Buttercream

1 cup unsalted butter, room temperature

2 cups powdered sugar, sifted

1 tsp vanilla extract

1/2 cup cocoa powder, sifted

2-3 tbs heavy cream (or milk for a less creamy frosting {use less})

Instructions:

1. Preheat oven to 375 degrees. Line a cupcake tin with paper liners, set aside.
2. In a large bowl, whisk flour, sugar, cocoa, baking soda, and salt. Set aside. In the bowl of your stand mixer fitted wight he paddle attachment, beat eggs, buttermilk, melted butter and vanilla together until thoroughly combined. Slowly pour in dry ingredients until smooth. Pour in hot coffee and mix until completely smooth. Batter will be very runny.
3. Visit THE ULTIMATE CHOCOLATE CUPCAKES By http://www.sprinklesomesugar.com/ For Full Instructions

Vegan Fudgy Sunflower Brownies

The BEST Vegan Gluten-free Brownies that are oil-free and so rich, chocolatey, fudgy, (not cakey) and are incredibly moist. Dairy-free, egg-free and made with only 8 ingredients and all made in a food processor.

INGREDIENTS

• 1 cup (140g) raw, unsalted sunflower kernels (Do NOT use roasted or you will get an aftertaste!)
• 1/4 cup + 2 tablespoons unsweetened cocoa powder (36 g)
• 1 teaspoon baking powder
• 1/4 teaspoon (2g) fine sea salt
• 1/2 cup (160g) pure maple syrup
• 2 teaspoons (10g) vanilla extract
• 1/4 cup + 2 tablespoons (90g) water
• 3 tablespoons (30g) brown rice flour (Or sub with 3 tablespoons all-purpose flour. Update: I no longer use the Oriya protein powder and only use the brown rice flour. I can't vouch for results with any other protein powders.)
• 2 tablespoons (16g) oat flour (or sub with 1 tablespoon all-purpose flour if you can't tolerate oats)
• 1/4 heaping cup (60g) + extra on top dairy-free chocolate chips
• NOTE: This makes a small amount (in a loaf pan), so if you want a larger batch, double the recipe and use an 8x8 pan. If you want to use all regular all-purpose flour, then leave out the oat flour and brown rice flour and just use 1/4 cup (32g) all-purpose flour in place of both. The texture was slightly more cakey/puffy with the all-purpose flour. I preferred the more dense/fudgy texture using the gluten-free flours, but both are delicious.

INSTRUCTIONS

1. Preheat an oven to 350 degrees (Fahrenheit, 177 Celsius) and spray WELL a 9X5 loaf pan with nonstick spray. I tried some with parchment paper and don't like how they stuck to the paper and were more fragile. I much prefer spraying the pan versus paper because they bake up more firmly this way.
2. Next, add just the sunflower kernels to a food processor and process for 30 seconds to 1 minute until a flour is formed. Next, add the cocoa powder (scoop with your cup and then level off), baking powder and salt and process again until just mixed.
3. Add the syrup, vanilla and water and process for 3 minutes or so until completely smooth. I literally set my timer. Scrape the sides down and process for a few more seconds. It should be COMPLETELY SMOOTH and no chunks of sunflower kernels left before adding the flours next. If it's not all mixed and smooth, GUESS WHAT, you will end up with dry crumbly brownies since the fat from the sunflower kernels is what makes these so fudgy!
4. Visit Vegan Fudgy Sunflower Brownies By https://thevegan8.com/ For Full Instructions

CHRISTMAS VANILLA ROLL CAKE

A simple vanilla roll cake with red and green dots and spirals of creamy buttercream is the perfect dessert for Christmas parties.

Ingredients

Vanilla Roll Cake
• 2 eggs
• 3 egg yolks
• 1/2 cup (100 grams) sugar
• 1 teaspoon vanilla extract
• 1/3 cup (30 grams) sifted cake flour
• 3 tablespoons (30 grams) cornstarch
• 1/4 cup red & green Wilton batter bits or edible confetti
• 2 egg whites
• 1 tablespoon sugar
Vanilla Buttercream
• 1 cup butter, room temperature
• 3 cups (360 grams) powdered sugar
• 3-4 tbsp red & green sprinkles
• 1 teaspoon vanilla extract
• 1-3 teaspoons heavy cream
Decorations
• 4 oz white chocolate
• red & green sprinkles

Instructions

1. Heat the oven to 450F.
2. Line a 17X12 jelly/sheet pan with parchment paper . Set aside.
3. In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to high speed around 5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds.
4. Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in.
5. Fold in the batter bits as well.
6. Visit CHRISTMAS VANILLA ROLL CAKE By http://atreatsaffair.com/ For Full Instructions

GINGERBREAD ROLL CAKE

Moist gingerbread roll cake filled with spiced creamy filling. A delicious twist on the traditional Christmas gingerbread cake

Ingredients

Gingerbread cake
• 3 eggs room temperature
• 1/4 cup molasses
• 1/4 cup honey
• 1 tbsp melted butter
• 1/4 cup (50 grams) sugar
• 1 cup (120 grams) all purpose flour
• 1/4 tsp baking soda
• 1/2 tsp ground ginger
• 1/2 tsp cinnamon
• pinch of salt
• powder sugar (for dusting)
Filling
• 1 1/2 cups (360 ml) heavy cream
• 1/3 cup (40 grams) powder sugar
• 1 tsp cinnamon

Instructions

1. Line a 15X10 jelly roll pan with parchment paper. Grease and flour the pan (and the paper) and set aside.
2. Heat the oven to 375F.
3. In a mixing bowl beat the egg yolks on high speed until thickened, about 3 minutes. Add the molasses, honey and melted butter and mix well.
4. In a clean grease free bowl, with a clean whisk, beat egg whites until soft peaks form. Slowly add the sugar and continue whisking until firm peaks form.
5. Visit GINGERBREAD ROLL CAKE By http://atreatsaffair.com/ For Full Instructions

LOW CARB PUMPKIN CHEESECAKE BARS

These healthy pumpkin cheesecake bars are layered with a bottom almond flour crust, a middle cheesecake layer, and a top pumpkin layer. Low carb, keto friendly, and gluten-free.

These dessert bars represent the best of both worlds — part pumpkin pie and part cheesecake, so you can get both flavors in a single bite. They’re perfect for people who consider pumpkin pie to be a bit too strong on the pumpkin flavor (that’s me), as the cheesecake layer helps to offset the pumpkin. The bars have a dense texture with a sturdy almond flour crust on the bottom, a thick and rich cheesecake layer, and a lighter pumpkin layer on the top.

The bars are not too sweet, and are very low in carbs with only 2.5 g net carbs and 230 calories per bar. Even people who are not following any particular diet will love these bars. They store well when covered in the refrigerator and are ideal for snacking throughout the week or for a holiday party during Thanksgiving and Christmas.

Ingredients
For the crust:

• 2 cups blanched almond flour
• 6 tablespoons salted butter melted
• 2 tablespoons powdered erythritol sweetener

For the filling:

• 32 ounces cream cheese (avoid low fat or no fat) softened to room temperature
• 1 1/2 cups powdered erythritol sweetener
• 4 large eggs room temperature
• 8 ounces canned pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves

Instructions

1. Make the crust:
2. Preheat the oven to 300 F.
3. Prepare a 9x13 inch baking dish and line the bottom and sides with parchment paper.
4. Combine melted butter and erythritol in a mixing bowl, and stir together. Add almond flour, stirring until incorporated.
5. .....................................

for full recipes please see : www.savorytooth.com