SWEETS!!

http://morganmoore.typepad.com/one_more_moore/2008/08/makin-stuff.html (Peanut Butter Bars!!)

 http://www.food.com/recipe/best-ever-banana-cake-with-cream-cheese-frosting-67256  (Banana Cake with Cream Cheese Frosting!)


 http://www.beantownbaker.com/2011/06/my-favorite-brownies.html  (Brownies)


http://www.food.com/recipe/old-fashioned-banana-pudding-32625 (Banana Pudding)


Super Moist Banana Bread

What you need:

1/2 cup virgin coconut oil; you can use butter
1 cup yogurt cheese, or cream cheese ( I used sour cream)
1 cup brown sugar
1 egg
2 bananas, medium sized one
1 1/2 cups flour
1 t soda
1 t baking powder
pinch of salt
What you need to do:

Heat oven to 350. Line a loaf pan, with parchment paper. Sift the dry ingredients together in a large mixing bowl; set aside. In a mixing bowl, beat the coconut oil or butter on medium speed, until soft; about 7 minutes. Add the yogurt cheese, and continue beating on medium speed, for 3 minutes. Add the sugar, and beat on medium speed, until fluffy; 5 minutes. Add the egg and bananas, mix until combined. Add the dry ingredients, mix on medium speed, until combined; about 3 minutes. Pour into the loaf pan. Bake for 45 – 55 minutes. Each oven is different, start checking at 45 minutes. You want the bread to be golden brown, and a knive will come out clean, when you slide stick it into the middle of the loaf. Serve. Eat.


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Chocolate Cake

‎2 cups sugar
1 3/4 cup all purpose flour
3/4 cup cocoa (the better the cocoa the better the cake)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water

sift together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed for about 2 mins. Stir in the boiling water. The batter will be very thin but it's right. Pour into 2 9 inch greased and floured pans. Bake 30-35 minutes until done in the center @ 350 degrees.

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Christmas Crack

4 oz saltines
1 C butter
1 C Dark brown sugar (there's the key)
4 oz saltines
2 C Semisweet chocolate morsels
3/4 C chopped pecans

Preheat oven to 400°. Spread saltines in even layer on a baking sheet.

In saucepan- combine first two ingredients. Very slowly, heat until mix reaches 270°-275° (about 30 minutes). Cook slow- harder caramelization like candy.

Immediately pour over saltines. Bake at 400° for 5 minutes. Remove from oven and sprinkle with chocolate morsels. Spread and then allow to completely cook before cracking.

Random Pumpkin Recipes

:http://allrecipes.com/recipe/pumpkin-cake-ii-2/detail.aspx

 http://allrecipes.com/recipe/cream-cheese-frosting-ii-2/detail.aspx

http://southernfood.about.com/od/pumpkins/r/bl40104c.htm

http://www.kraftrecipes.com/recipes/philadelphia-pumpkin-dessert-dip-52069.aspx


Spiced Pumpkin Dip
Ingredients
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can pumpkin puree
1 tablespoon McCormick® Pumpkin Pie Spice
1 teaspoon McCormick® Pure Orange Extract
1/2 teaspoon McCormick® Ground Ginger
gingersnap cookies
Directions
Blend cream cheese and confectioners sugar until smooth in a food processor. Remove cover, add pumpkin and remaining ingredients. Blend thoroughly.
Chill 30 minutes or until ready to serve. Serve with Gingersnap cookies.

Peach Cake

¾ cup flour
1 tsp baking powder
½ tps salt
...1 small pkg dry vanilla pudding mix (not instant)
3 tbls margarine
1 egg
½ cup milk
1 can sliced peaches ( 15-25 oz)
1 8 oz pkg cream cheese – I used a little more
½ cup sugar
3 tbls reserved peach juice
1 tbls sugar and ½ tsp cinnamon

Grease bottom and side of 10” pie pan. Combine in large mixing bowl flour, baking powder, salt, pudding mix, butter, egg and milk. Beat 2 minutes at medium speed. Pour into prepared pie pan. Place drained peaches over batter.

Combine cream cheese, ½ cup sugar and reserved peach juice. Beat two minutes at medium speed. Spoon to within 1 inch of edge of batter. Combine sugar and cinnamon and sprinkle over cream cheese filling. Bake at 350 for 30-35 minutes until crust is golden brown. Filling will appear soft. Store in refrigerator.See More

Angel food Cake

Angel Food Cake

1 cup of sifted cake flour,

1 cup of sugar,

12 egg whites,

1 1/2 teaspoon cream of tartar,

1/4 teaspoon of salt,

1 1/2 teaspoon vanilla

1/2 teaspoon of almond ,

3/4 cup of powdered sugar:

 

Sift the flour with 1 cup of sugar, set this aside.... Beat egg whites and cream of tartar salt, vanilla, almond, until it forms a soft peaks but still moist and glossy.Add the powdered sugar, just a bit at a time, until the egg whites hold stiff peaks.Fold in the flour and the sugar that you had set aside, about 1/4 of it at a time until you have used it all. Bake in ungreased 10 inch tube pan at 375* or until done. Invert the cake pan and let it cool after you take it from the oven

Preacher Cake

http://www.justapinch.com/recipe/susan-j-swanson/preacher-cake/quick-easy-cake?source=fork_fb_preacher_cake

Browned Butter Banana Streusel Cake (Gluten-free!)

 http://ivoryhut.com/2011/06/browned-butter-banana-streusel-cake/

Irish Cream Bundt Cake

Irish Cream Bundt Cake

Ingredients

1 cup chopped pecans

1 (18.25 ounce) package yellow cake mix

1 (3.4 ounce) package instant vanilla pudding mix

4 eggs

1/4 cup water

1/2 cup vegetable oil

3/4 cup Irish cream liqueur

1/2 cup butter

1/4 cup water

1 cup white sugar

1/4 cup Irish cream liqueur

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.

2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.

3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.

4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

The Yummiest Cupcakes EVAH!!!!

THIS is the official recipe.....below is Jenn's Vegan Version :)

4 eggs.......I used "Egg Replacer"......our Chickens have stopped laying for the winter and I just can't bring myself to buy any eggs at the store!!
2 cups sugar
1 tsp vanilla
1 cup whole milk........Almond Milk
1/4 cup butter (lightly salted)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt


1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes.  Do not skip this step!

2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy.  Add vanilla and stir on low until just combined.

3. In a separate bowl, sift together dry ingredients.  Add to eggs and sugar on low speed until just combined.

4. In a saucepan, heat milk and butter on low heat just until butter is melted.  Add to batter, beat just until combined.

5. Pour into two greased and floured 8" round cake pans.

6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.

Hint: Cakes are close to being done when you start to smell them.....for our oven it is right about 25 minutes!  Cupcake take right about 15 minutes!