Berries and Cream Cake

I am going to leave the link for this recipe because the layouts on my posts are no longer working and it's driving me crazy. So here: https://inbloombakery.com/berries-and-cream-cake/?utm_campaign=feed&utm_medium=referral&utm_source=later-linkinbio I'm putting the recipe too, but it's hard to read. Instructions For the Vanilla Cake Preheat the oven to 350℉ (175 ℃). Grease a 9×9in pan and line it with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Then set aside the flour mixture. 2 1/4 cups (281 g) all-purpose flour, spooned and leveled,1 1/2 tsp baking powder,1/4 tsp baking soda,1/2 tsp salt Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer. (You can also use the bowl of a stand mixer fit with a paddle attachment.) 10 tbsp (140 g) unsalted butter, softened,1 1/2 cups (300 g) granulated white sugar Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute. 3 large eggs, at room temperature,1 1/2 tbsp vanilla bean paste Add the dry ingredients and buttermilk to the wet ingredients a little at a time, mixing on low speed until the cake batter is combined. Scrape the sides of the bowl with a rubber spatula as necessary. 1 cup (240 ml) buttermilk, at room temperature Pour the batter into the prepared pan. Bake the cake for 39-44 minutes or until a toothpick comes out clean from the center. Let the cake cool in the pan on a wire rack for 30 minutes. Carefully pull up on the parchment paper to release the cake from the pan, then continue to cool it on the wire rack until completely cooled. For the Vanilla Milk Soak While the cake bakes, make the milk soak. In a liquid measuring cup, whisk the half & half, sweetened condensed milk and vanilla together. Chill in the fridge until ready to use. 1/2 cup (120 ml) half & half, or whole milk,1/2 cup (120 ml/150 g) sweetened condensed milk,1 1/2 tsp vanilla bean paste For the Chantilly Cream When the cake is cooled, make the Chantilly cream. Add the mascarpone cheese, cream cheese, vanilla, and powdered sugar to a large bowl. Mix on medium-low speed with an electric mixer, just until everything is combined. Don't over mix. 8 oz ( g) mascarpone cheese,4 oz ( g) cream cheese,1 tsp vanilla bean paste,1 cup (130 g) powdered sugar Then add in half of the heavy cream, and mix on medium speed until soft peaks form. Then add in the rest of the heavy cream and mix on medium speed until soft to medium peaks form. Don't over mix or the Chantilly cream will lose it's soft and fluffy texture. (As you spread the Chantilly cream on the cake it will also add more air into it, firming it up more. You'll want it to still look quite soft in the bowl so that it keeps a perfect texture when going on top of the cake.) 1 1/2 cups (360 ml) heavy cream Assembling the Cake When the cake is completely cooled, cut a very thin layer off the top of the cake off using a sharp knife. This will make it easier for the vanilla milk to absorb into the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon. Slowly pour the vanilla milk mixture on top of the cake. It is thin so it should absorb into the cake and the poked holes easily, but do be patient as it does. Spoon the Chantilly cream on top of the cake, then use the spoon to gently spread it evenly over the cake. Try not to "fuss" with it too much, the Chantilly cream looks nicer and keeps the best consistency when you kind of just plop it on and gently push it across the cake. I recommend cutting the cake in 16 squares first, then topping each square with lots of fresh berries. (If you top the cake with berries before cutting it into squares, it's much more difficult to cut.)

Lindor Chocolate Truffle Recipe

Ingredients 2 cups all-purpose flour 1 1⁄4 cups black cocoa powder 1⁄2 tsp. baking soda 1⁄2 tsp. salt 1 cup unsalted butter, room temperature 1 cup granulated sugar 2 eggs, room temperature 2 tsp. vanilla extract Buttercream Filling 3⁄4 cups unsalted butter, room temperature 3 1⁄2 cups confectioner’s sugar 1⁄4 tsp. salt 1 tsp. vanilla extract 3-5 heavy whipping cream 2-3 orange food gel Directions Prepare two cookie sheets by placing parchment paper on each. Set aside. In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a separate, larger bowl or in the bowl of a stand mixer fit with the paddle attachment, cream together the butter and sugar. Scrape down the sides of the bowl as you go. Cream the butter and sugar together until the mixture is light and fluffy and fully combined – about 2 minutes. Add the eggs and vanilla to the butter mixture and continue to mix on low speed scraping down the sides of the bowl as you go. Once all the wet ingredients are evenly combined, add the dry ingredients to the wet. Mix until a dough starts to form, then scrape down the sides of the bowl then finish mixing the dough until everything is nice and evenly combined. Split the dough in half then roll each one evenly between two pieces of parchment paper about 1/8″-1/4″ thick. The dough will be thin so work gently. Keeping the dough between two layers of parchment paper for easy transferring, lay them down on a cookie sheet then chill them in the fridge for 1 1/2 hours. Preheat the oven to 350 degrees F. once the dough has chilled. Cut out as many cookies as you can rerolling the scraps until all of the dough has been used up. The dough may become soft and hard to work with the longer it sits out so transfer it to the fridge as needed to keep it firm and easier to work with. Place the cutout cookies onto the prepared cookie sheets about 1 1/2″ apart. They will not spread very much. Bake for 8-9 minutes. Allow the cookies to cool completely on a wire rack before decorating. Once the cookies have cooled completely they can be filled. To make the buttercream, cream together the butter and the confectioner’s sugar while slowly adding in the heavy cream until the mixture is nice and smooth. You can use a stand mixer fit with the whisk attachment or an electric mixer. Add in the salt and vanilla and continue to mix. Add a few drops of orange food gel to the buttercream and mix to combine. Spread or pipe the filling on the back of a cooled cookie then top with another cookie of the same shape. Repeat this step for each cookie. Enjoy!

Halloween Sandwich Cookies (Oreos)

Ingredients 2 cups all-purpose flour 1 1⁄4 cups black cocoa powder 1⁄2 tsp. baking soda 1⁄2 tsp. salt 1 cup unsalted butter, room temperature 1 cup granulated sugar 2 eggs, room temperature 2 tsp. vanilla extract Buttercream Filling 3⁄4 cups unsalted butter, room temperature 3 1⁄2 cups confectioner’s sugar 1⁄4 tsp. salt 1 tsp. vanilla extract 3-5 heavy whipping cream 2-3 orange food gel Directions Prepare two cookie sheets by placing parchment paper on each. Set aside. In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a separate, larger bowl or in the bowl of a stand mixer fit with the paddle attachment, cream together the butter and sugar. Scrape down the sides of the bowl as you go. Cream the butter and sugar together until the mixture is light and fluffy and fully combined – about 2 minutes. Add the eggs and vanilla to the butter mixture and continue to mix on low speed scraping down the sides of the bowl as you go. Once all the wet ingredients are evenly combined, add the dry ingredients to the wet. Mix until a dough starts to form, then scrape down the sides of the bowl then finish mixing the dough until everything is nice and evenly combined. Split the dough in half then roll each one evenly between two pieces of parchment paper about 1/8″-1/4″ thick. The dough will be thin so work gently. Keeping the dough between two layers of parchment paper for easy transferring, lay them down on a cookie sheet then chill them in the fridge for 1 1/2 hours. Preheat the oven to 350 degrees F. once the dough has chilled. Cut out as many cookies as you can rerolling the scraps until all of the dough has been used up. The dough may become soft and hard to work with the longer it sits out so transfer it to the fridge as needed to keep it firm and easier to work with. Place the cutout cookies onto the prepared cookie sheets about 1 1/2″ apart. They will not spread very much. Bake for 8-9 minutes. Allow the cookies to cool completely on a wire rack before decorating. Once the cookies have cooled completely they can be filled. To make the buttercream, cream together the butter and the confectioner’s sugar while slowly adding in the heavy cream until the mixture is nice and smooth. You can use a stand mixer fit with the whisk attachment or an electric mixer. Add in the salt and vanilla and continue to mix. Add a few drops of orange food gel to the buttercream and mix to combine. Spread or pipe the filling on the back of a cooled cookie then top with another cookie of the same shape. Repeat this step for each cookie. Enjoy!

Apple Crisp Cheesecake Bars

Apple Crisp Cheesecake Bars Recipe by Maddison Koutrouba – thesqueakymixer.com Ingredients Crust 2 1⁄4 cups all-purpose flour 1⁄2 cup light brown sugar 1⁄4 tsp. salt 1 cup unsalted butter, room temperature Cheesecake Layer 24 ounces cream cheese, softened (three, 8 ounce packages) 1 cup sugar 3 eggs, room temperature 2 tsp. vanilla extract Apple Layer 3-4 granny smith apples, peeled and chopped 3 Tbsp. sugar 1 tsp. cinnamon Crumb Topping Layer 1 cup all-purpose flour 1 cup light brown sugar 3⁄4 cups oats 1⁄2 cup unsalted butter, room temperature Directions Preheat the oven to 350 degrees and line a 9″ x 13″ pan with parchment paper enough that there is extra hanging over the sides for an easy removal later. Set aside. In a medium sized bowl, use a fork to mix together the flour and brown sugar and salt. Once combined, use the same fork to cut the butter into the mixture. You can also use your hands for this step to create the dough for the cookie base. Once the dough comes together nicely, press it into the bottom of our prepared pan. Be sure to distribute the dough evenly to create a level base for our bars. Bake for 15-20 minutes or until just golden brown on the sides. While the cookie base bakes, we can prepare the cheesecake layer. In a large bowl, use an electric mixture or a whisk to combine the cream cheese and sugar until nice and smooth. There should be no lumps. Add the eggs and vanilla to the cream cheese mixture. Set the cheesecake filling aside until the cookie base is finished baking OR pour it right over the cookie base if it is already out of the oven. Then set aside while we prepare the apple filling. In a medium sized bowl, stir together the chopped apples and the cinnamon & sugar. Once combined evenly, set aside while we prepare the crumb topping. In a small bowl, combine all of the ingredients together using a fork or your hands to distribute the butter evenly. Now that all of our layers are prepared, the order in which they should go are, baked cookie base, cheesecake filling, apple mixture, crumb topping. For each of these layers be sure to distribute each layer evenly for the best results. Bake for 45-50 minutes or until the top is golden brown and the center of the cake does not jiggle too much when tapped. Allow these to cool in the fridge for at least 2 hours before slicing and enjoying! These delicious Apple Crisp Cheesecake Bars can be kept in the fridge sealed for up to one week or kept frozen for up to 3 months.

Cookies and Cream Cheesecake Bars

Ingredients | Oreo Crust 30 Oreos, pulsed 6 Tbsp. unsalted butter, melted Cookies And Cream Cheesecake Mixture 32 oz. cream cheese, softened 1 1⁄4 cups granulated sugar 3⁄4 cups sour cream 4 eggs, room temperature 2 tsp. vanilla extract 20 Oreos, crushed White Chocolate Cookies And Cream Topping 8 oz. white chocolate 1 tsp. coconut oil 6 Oreos, crushed Directions Preheat the oven to 325 then lightly grease and line a 9″ x 13 pan with parchment paper with enough extra hanging over the sides to make for an easy release later on. To make the Oreo crust, place the oreos in a food processor and pulse them several times until the mixture is a fine powder. Trasnfer the pulsed Oreos to a bowl then add in the melted butter. Stir to combine. Place this mixture into the prepared pan then press it firmly and evenly on the entire bottom of the pan. Cookies And Cream Cheesecake In the bowl of a stand mixer fit with the paddle attachment or in a large bowl with an electric mixer, mix together the cream cheese until nice and smooth with no lumps. Add the sugar and sour cream to the cream cheese mixture. Be sure to scrape down the sides and bottom of the bowl as you go to ensure that everything is combining evenly. Add the eggs mixing slowly between each addition. Add in the vanilla. Fold the crushed oreos into the cheesecake mixture. Pour the cheesecake mixture on top of the oreo crust then use a silicone spatula to spread it evenly. You can add a few crushed Oreos on top of the cheesecake mixture before baking if you’d like. Bake for 40 minutes or until just barley jiggly in the center. Due to the chunks of Oreo throughout the cheesecake, it may crack slightly in a few areas but don’t worry, once we add the white chocolate layer on top, none of the cracks will be visible. Allow the cheesecake to cool in the fridge for at least 5 hours or overnight. To make the cookies and cream topping, melt the white chocolate and coconut oil in 30 second intervals mixing between each interval until melted and smooth. Add the crushed oreos and mix into the white chocolate. Spread this mixture evenly on top of the cooled cheesecake bars. Allow the cheesecake bars to set again in the fridge with the white chocolate layer on top for 30 minutes then slice into even squares. Enjoy!

Scandinavian Almond Cookies

Scandinavian Almond Cookies 1 pouch sugar cookie mix 1/3 cup softened butter 1 egg 2 Tbsp. Flour 1 tsp. Almond extract 3 tsp. Milk 1 cup sliced almonds Glaze: 1 cup powdered sugar 1/4 tsp. Almond extract 5-6 tsp. Milk 2 Tbsp. Sliced almonds Heat oven to 375 degrees. In large bowl, mix cookie mix, butter, egg, flour, and almond extract until dough forms. Divide into 3 equal parts. On ungreased cookie sheet, press each part into a 12 x 3 rectangle. Brush each with 1 tsp. milk. Sprinkle each with 1/3 cup almonds. Bake 10-12 minutes until edges are light brown. Cool 1 minute. Cut into 1-inch slices. Carefully remove to wire rack. They break easily. Cool completely. Mix glaze ingredients except for almonds. Drizzle on cookies and sprinkle with almonds.

Toffee Bars

TOFFEE BARS 1 c. salted butter 1 c. dark brown sugar 1 large egg yolk 1 tsp. pure vanilla extract 1/4 tsp. salt 2 c. all-purpose flour 1 c. semisweet chocolate chips 1/2 c. finely diced walnuts Cream butter and sugar. Add egg yolk and vanilla; mix well. Add flour and salt, mixing until just combined. Spread into parchment-lined quarter-sheet pan (or 9x13). Bake at 350 for 25 minutes, or until lightly browned. Once pan is out of the oven, immediately sprinkle on chocolate chips; let sit for 5 minutes to allow chips to soften. Using an offset spatula, spread softened chips into an even layer. Top with nuts. Let cool until chocolate is almost set before slicing.

Tres Leche Cake

Equipment 9×13 metal baking dish Ingredients US Customary Metric 1x 2x 3x Cake: ▢1 cup all-purpose flour ▢1 1/2 teaspoons baking powder ▢1/4 teaspoon salt ▢5 large eggs , separated ▢1 cup granulated sugar , divided ▢1/3 cup whole milk ▢1 teaspoon vanilla extract Milk Mixture: ▢12 ounce can evaporated milk ▢14 ounce can sweetened condensed milk ▢1/4 cup whole milk Whipped Topping: ▢1 pint heavy whipping cream ▢3 Tablespoons powdered sugar ▢1/2 teaspoon vanilla extract ▢ground cinnamon , for topping Instructions Preheat oven to 350 degrees F. In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls. Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add ⅓ cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix). Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining ¼ cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined. Pour batter into un-greased pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely. Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake. Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk. In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy! Notes Store Tres Leches Cake in the refrigerator, covered, for 3-5 days. Make Ahead Instructions: You can make Tres leches cake 1-2 days in advance. In fact, I love to make this cake the night before so that the cake has a lot of time to soak up the milk mixture. Freezing Instructions: The baked and cooled cake can be frozen for up to 3 months, covered well. Thaw overnight in the fridge before pouring the three milks on top.

Mexican Street Corn Casserole

INGREDIENTS 40 oz bag frozen corn - thawed, or not thawed (see notes) 2/3 cup mayonnaise 2/3 cup sour cream - full fat or light is fine 2 teaspoons chili powder - divided 3/4 teaspoon garlic powder 1/2 teaspoon salt 6 oz queso fresco - crumbled and divided 3 tablespoons cilantro - chopped fresh limes - optional, for spritzing at the end if desired, see notes EQUIPMENT 13″x9″ glass baking pan INSTRUCTIONS Preheat oven to 350°F. Spray a 13×9 with nonstick spray. In a large bowl stir the corn (can keep frozen or thaw it), Mayo, sour cream, 1 ½ tsp chili powder, garlic powder, salt, and 4 oz of the queso fresco. Pour in the pan, sprinkle the remaining chili powder on top and bake for 35-45 mins or until heated through and bubbly on the edges. Remove and top with the remaining cheese and cilantro. Serve warm. NOTES Corn: You can thaw the corn or bake it frozen (I didn’t notice a difference when I did it both ways). When frozen it’ll bake longer, around 40-45 minutes. Feel free to use fresh corn off the cob as well. Lime: Can add some lime juice and lime zest to the top if you’d like a punch of lime flavor!

White Bean Chicken Chili

1 med diced onion 2 tsp garlic powder 2 cans Costco canned chicken 4 cans great northern beans rinsed 2 can chicken broth - 14.5 oz each 4 4-oz. cans chopped green chili's (Hatch's) 2 tsp salt 2 tsp cumin 2 tsp dried oregano 1/2 tsp pepper 1 cup sour cream 1 cup whipping cream Add sour cream and whipping cream just before serving. Serves 10.

Kathy's Egg Rolls

I have to confess, I don't know Kathy. My girls went to their first young women's activity and they made eggrolls. We loved the recipe, so I'm keeping it. Kathy is Kathy Pyne and that's all I know. 4 check breasts, cooked, shredded 2 cubes chicken bullion (or 2 tsp.) 2 Tbsp. olive oil 1 tsp. onion powder (or chopped chives) 2 Tbsp. fresh parsley 1/2 bell pepper, chopped salt and pepper to taste 1 bag shredded carrots 1 cup shredded cheese, optional 2 pkgs. egg rolls skins 1 bag shredded cabbage oil to fry egg rolls in This makes 40 egg rolls. This makes a lot for not much meat. Brown the chicken breasts in olive oil, chicken bullion, onion powder, parsley, 1/2 bell pepper and salt and pepper. Cut chicken up very small (shredded). Add the shredded carrots and cook until carrots are tender. (It just takes a few minutes.) Add shredded cheese after carrots are tender. Spoon the mixture onto the egg roll skins. Roll up and seal. After the egg rolls are all filled, heat the oil. (The oil should be about 1/2 an inch deep in the pan you are using.) Fry the egg rolls, turning once to brown the sides. Wehn skin is brown, they are done.

Instant Pot Mashed Potatoes

This recipe comes from the Kitchen Girl. I have not tried it, it's on my list to get to. My freind said it's great. Ingredients Ingredients for an 8 cup yield ▢ 3 lbs Russet Potatoes or Yukon Golds, about 6 medium potatoes ▢ 1 cup Water, or broth ▢ 1 cup Heavy Cream, also called whipping cream ▢ 1/2 cup Unsalted Butter ▢ 1 tsp Sea Salt ▢ 1/2 tsp Black Pepper ▢ 1/4 cup Fresh Parsley, for garnish ▢ 6 quart Instant Pot ▢ trivet ▢ Potato masher (or electric mixer for whipped potatoes) ▢ oven mitts Instructions: Scrub POTATOES and stack them (trivet optional) inside the cooker. If you don't want skin on, you can peel it before or after pressure cooking them. *Note: If using an 8 or 10 quart Instant Pot with more potatoes, use 2 cups of water or broth instead of 1 cup. Add WATER (or BROTH). Close and lock the lid, turn pressure valve knob to the “Sealing” position. Select MANUAL or PRESSURE COOK for 10 minutes on HIGH pressure (or 4 minutes for diced potatoes). When cook cycle completes, allow the cooker to sit undisturbed for a 10-minute natural pressure release (NPR). Carefully release any remaining steam. Open the lid and insert a sharp knife into a few potatoes to test for doneness. If they give resistance, repeat pressure cook cycle for 2 minutes with natural or quick release. Once cooked, remove the trivet from under the potatoes. No draining required, unless it's preferred. Add BUTTER, HEAVY CREAM, SALT, and PEPPER. Mash ingredients into the potatoes to the desired consistency. Bbe careful to not overwork them because they can lose their fluffy texture and become gluey. You can use a vegetable masher, hand mixer, or stand mixer for this process. Serve warm garnished with PARSLEY and my 10-minute gravy! Note: You can keep mashed potatoes in the Instant Pot on "keep warm" mode. Storage and Reheat Instructions Allow potatoes to cool completely and refrigerate in an airtight container up to 5 days. To reheat, add a splash of liquid (water, broth, or dairy). Heat on med-high stove heat until warmed through, stirring as needed. Or microwave them on a 50% power setting in two-minute intervals until they’re warmed through, stirring as needed. Traci's Notes Recipe tips for pressure cooker mashed potatoes The 6-quart Instant Pot fits approximately 5 lbs. whole potatoes and up to 7 lbs. diced. Reduce the pressure cook time to 5 minutes for diced potatoes. If they need any longer, just add 1 minute pressure cook intervals as needed. If you don't want mashed potatoes with skin on, you can peel first, or pressure cook and peel after. A trivet isn't required, but keeps the potatoes above the liquid, so they're steaming instead of boiling. Cook time is the same for any size Instant Pot No draining is needed, but you can drain if you prefer to. Plan to serve 1/3 to 1/2 lb. mashed potatoes per person (about 1 cup).

Edith Olson's Butter Cookies

 This is my dad's aunts recipe. So my great Aunt Edith's. I wanted to save this recipe because I love heritage recipes to pass down. And I'll lose it otherwise.

1 cup butter (2 sticks)

1 cup sugar

6 Tbsp. milk

4 tsp. baking powder

2 tsp vanilla or almond extract

2 eggs

3 cups flour 

Cream butter and sugar. Sift dry ingredients and add alternately with eggs and milk.  Add flavoring last. Bake at 325 degrees for 7 minutes. Alternate directions said 335 degrees for 11 minutes.

Cream Cheese Frosting

1/4 cup cream cheese

1/4 cup butter

1 tsp vanilla

milk as needed

3 cups powdered sugar

Kari's Chicken Enchiladas

 So I don't find the need to create recipes often. But I did create this. Matt doesn't like Campbell's Cream Soup Casseroles. But sometimes I find them tasty. So 16 years ago, I created this recipe as a compromise. Super simple. I just made it for a family dinner and every loved it. I was like, WHAT? How has no one had it. lol

1 bag medium flour tortillas

1 large can green enchilada sauce

1 large container of sour cream (the enchilada sauce and sour cream should be roughly the same size. You are trying to make a 50/50 mixture with it.)

1 Costco rotisserie chicken

1 large bag shredded Monterey Jack cheese

--To assemble, shred chicken and place in bowl. Mix together Sour Cream and Green enchilada sauce. Moist chicken with a little sauce. It should just look barely moist, not dripping. Spray with cooking spray a 9x13 inch pan and put a small amount of sauce on the bottom of the pan evenly. Put a small amount in tortilla, with a little cheese an roll tortilla and chicken. Place in pan. Repeat this until the pan is full. I can usually get 9 or 10 per tray. I can get almost two trays with this amount of ingredients. 

Once the chicken is gone, I cover the enchiladas with the left over cream sauce. Distributing it between the two trays until it is used up and the enchiladas and covered. Then a load it with the cheese, covering with that as well.

Bake in over at 350 degrees for 30 minutes.

Serve with refried beans and salsa.

Banana Cake

 I Am Baker's other banana cake recipe. This one has banana curd in it.

INGREDIENTS

• 3 cups (375g) all-purpose flour
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cup (450g) bananas
• 2 tsp. lemon juice
• 1 cup (227g) butter, softened
• 2 cups (400g) granulated sugar
• 2 tsp. vanilla extract
• 3 large eggs, room temperature
• 1 1/2 cups (360g) buttermilk, room temperature

Instructions:

INSTRUCTIONS

1. Heat oven to 350°F. Prepare three 8-inch round cake pans.

2. In a medium bowl, sift together flour, baking soda, and salt. Set aside.
3. Put bananas, lemon juice, butter, sugar, and vanilla into stand mixer (or use a hand-held mixer) and mix until incorporated and smooth.
4. Add in eggs, one at a time, beating well after each addition.
5. With mixer on low, add flour mixture to banana mixture alternativly with buttermilk, beginning and ending with flour mixture.
6. Mix until just combined.
7. Pour batter into three 8-inch round baking pans that have been prepared. (sprayed with non-stick spray or coated with GOOP or butter & flour coating or parchment, etc.)
8. Bake for 28-32 minutes or until center no longer appears wet and an inserted toothpick is removed with few crumbs.
9. Cool in pans on wire rack for 10 minutes, then remove to wire rack to cool completely.

Banana Cake with Cream Cheese Frosting

 This is from I Am Baker

Ingredients:

BANANA CAKE

• 2/3 cup (152g) unsalted butter, melted
• 8 ripe (3 cups)bananas, mashed
• 1 1/2 cups (300g) granulated sugar
• 2 large eggs room temperature
• 2 teaspoons vanilla extract
• 3 cups (360g) self-rising flour, sifted
• 1 teaspoon kosher salt

CREAM CHEESE FROSTING

• 1 1/2 cup (357g) cold heavy whipping cream
• 8 oz package cream cheese room temperature
• 1 cup (120g) confectioners sugar
• 1/8 tsp. table salt
• 1 tsp. vanilla extract

Directions:

BANANA CAKE

1. Preheat oven to 350°F. Prepare a 10x15 baking pan with butter and flour or non-stick spray. 

2. Melt butter and set aside to cool slightly. 

3. In a large bowl, mash bananas with a fork or with a hand-held mixer.

4. Add butter, sugar, eggs, and vanilla and mix well.

5. Add in the flour and salt and stir until all ingredients are incorporated.

6. Bake for 18-25 minutes. You want the top to be a light golden brown and an inserted toothpick to be removed mostly clean. The cake should have risen in the middle and spring back if you press gently with your finger.

CREAM CHEESE FROSTING

1. In the bowl of a stand mixer (or hand-held mixer), beat cold whipping cream on medium-high until stiff peaks form; about 2-3 minutes. Place whipped cream into a separate bowl and clean out stand mixer bowl.

2. In clean stand mixer bowl (or using a hand-held mixer) whip cream cheese until light and smooth. Add in sugar, salt, and vanilla and beat until fully incorporated.

3. Remove bowl from stand mixer and gently fold whipped cream into cream cheese mixture.

4. Can be used immediately. You can store in the refrigerator until ready to use, just be sure to bring to room temperature before piping or spreading.

Coconut Lime Sugar Cookies

My new obsession has been Twisted Sugar ,yet another Drink/Cookie place in Utah County. The most popular cookies are favorites of mine as well. The Twisted Sugar cookie (Coconut Lime Cookie) and the Banana Cream Cookie.

I haven't found a Banana Cream copycat. But I did find a copycat on the Blog Dessert Now Dinner Later. Props to her for coming up with this. Hopefully I can find a banana cream at some point soon.

Ingredients

Cookies:

• 1 cup (2 sticks) butter, room temperature
• 1 1/4 cups granulated sugar
• 3/4 cup powdered sugar
• 3/4 cup oil (vegetable/canola)
• 2 Tbsp lime juice (about 1 lime)
• zest of 1 lime (1-2 tsp)
• 2 large eggs
• 5 1/2 cups all-purpose flour (stir, spoon, and level)
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1 tsp salt
• *an extra 1/4 cup granulated sugar for flattening the cookies

Coconut Frosting:

• 1/2 cup (1 stick) butter, room temperature
• 1/2 cup coconut oil, softened (not melted)
• 4 cups powdered sugar
• 2 tsp coconut extract
• 1/4 cup coconut coffee creamer (or milk/coconut milk)
• Lime Wedges

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Line cookie trays with a silicone baking mat or parchment paper.
2. In a mixer with the paddle attachment, cream the butter with the sugars until smooth. Then add the oil, lime juice, lime zest, and eggs. Mix well.
3. In a separate bowl, combine the flour, baking soda, cream of tartar, and salt. Add all at once to the wet ingredients and mix until everything comes together. It should be slightly crumbly and not sticky at all.
4. Using a #30 cookie scoop (about 2 Tbsp of cookie dough) scoop dough balls onto a silicone or parchment lined baking sheet (no more than 8 per tray).
5. Put 1/4 cup granulated sugar on a small plate. Dip the bottom of a glass cup into the sugar, and press it into the center of each dough ball until about 1/2-inch thick. TIP: Rocking the glass in a circular motion flattens the cookies more evenly.
6. Bake at 350˚F for 7-8 minutes. Do NOT over-bake! The tops will look matte instead of glossy when they are finished. Cool on tray for several minutes before transferring to a wire rack to cool completely.
7. With an electric hand mixer and a large bowl, beat the butter and coconut oil together until smooth.
8. Mix in the powdered sugar one cup at a time, adding the coconut extract and coconut creamer after the first two cups. Then add the remaining powdered sugar. Mix thoroughly. Add extra coconut creamer (or milk) 1/2 Tbsp at a time, if needed, until desired consistency.
9. Spread frosting over cooled cookies and top with a lime wedge. Squeeze the lime wedge juice over the frosting before consuming. Enjoy! Store extra cookies in an airtight container at room temperature or in the refrigerator.

Notes

HOW TO CUT LIME WEDGES: Cut the lime in half width-wise down the middle of the fruit (like you would do if you were juicing it). Then cut each half into thirds (at about a 45 degree angle) from the center of the fruit, for six lime wedges.

TO FREEZE: Lay cookies flat onto a cookie tray, putting wax paper between each layer. Wrap tightly with plastic wrap. Freeze frosting separately for best results. Re-whip the thawed frosting, adding extra milk or coconut creamer if needed.

Swig's Coconut Pecan Chocolate Chip Cookies

I got this from Jen's Favorite Cookies. I think it needs more butter. I need to play with this recipe.

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 1/2 cups brown sugar
• 4 eggs
• 1 teaspoon salt
• 2 teaspoon baking soda
• 4 cups flour
• 2 cups chocolate chips
• 1 cup pecans
• 2 cups shredded coconut

Instructions

• Cream butter, sugar, and brown sugar. Add eggs and mix well.
• Add salt, baking soda, and flour. Mix just until combined.
• Carefully fold in chocolate chips, pecans, and coconut, taking care not to overmix.
• Wrap dough tightly in plastic wrap, and refrigerate for one hour or more. Use a 1/4-cup measure to create large cookies. Flatten slightly and place on baking sheet, leaving plenty of space between cookies. (I only put 6 cookies on a half sheet pan.)
• Bake at 350F for 14-16 minutes, until edges are slightly brown. Let cool on pan for 1-2 minutes before moving to a cooling rack.

Chicken or Beef Teriyaki

I tried this but I left the chicken and beef whole. I think I would slice it next time. Especially the beef for more flavor in the meat. But I really liked the taste of the meat.

Recipe from the Polynesian Cultural Center

Beef or chicken slices grilled our broiled in a sweet teriyaki marinade.

Ingredients

• 3 – 4lbs beef or chicken
• 2/3 cups soy sauce
• 1/2 cups sugar
• 2 tablespoons of orange or pineapple juice
• 3 cloves garlic, minced
• 1 inch piece ginger, crushed
• 3 stalks green onion, finely chopped
• Chinese parsley (cilantro)

Directions

Mix all ingredients. Soak beef or chicken for 4 hours or overnight in sauce. Bake in shallow pan. Turn pieces over and marinate with sauce. Bake 325 degrees for 1 hour or less – medium is best. Serves 6 people.Ten minutes before turning heat off, pour rest of soy sauce mixture. Serve with chopped green onions and Chinese parsley.

Caramel Stuffed Rice Krispie Treats

Thinking about these for Josh's wedding.  But I'm afraid I'll lose the recipe if I don't put it somewhere.

Ingredients

Caramel Filling

• 14 oz caramel kraft bits
• 14 ounces sweetened condensed milk
• 8 Tablespoons butter

Rice Krispy Layer

• 12 Tablespoons butter, halved
• 10 cups Rice Krispies, halved
• 8 cups mini marshmallows, split in half
• Additional 2 cups mini marshmallows for sprinkling

Instructions

1. Line 9 x 13 pan with nonstick foil.

Caramel

1. Microwave the caramel bits, butter and condensed milk until melted and smooth when stirred.

Rice Krispy Treats

1. Microwave 6 T. butter and 4 cups marshmallows just a minute and stir until melted. Stir in cereal and press into pan.
2. Pour on the caramel.
3. Sprinkle on the additional 2 cups marshmallows and pop in freezer for 15 minutes.
4. Use the remaining krispy ingredients and repeat directions.
5. Press this layer on top of the marshmallows and caramel layer and return to the freezer for 15 minutes.
6. Switch to the fridge and let set up for a few hours.
7. Cut into nice big squares!