Texas Sheet Cake Bites

1 c salted butter

⅓ c cocoa powder

1 c boiling water

½ c buttermilk

2 large eggs, beaten

1 tsp vanilla extract

2 c flour

2 c sugar

1 tsp baking soda

⅛ tsp salt

Icing

¾ cup salted butter

⅓ cup cocoa powder

1/3 cup whole milk or half and half

1 tsp vanilla extract

3 ½ cups powdered sugar

Cake:

Preheat your oven to 325°. Grease a 24-cup mini muffin pan.

In a microwave-safe bowl, melt the butter. Add the cocoa, and stir until combined well.

Bring 1 cup of water to a boil in the microwave or on the stovetop. Pour the boiling water into the butter cocoa mixture and stir for 30 seconds.

In a small bowl, whisk together buttermilk, eggs, and vanilla extract.

In a large mixing bowl, combine flour, sugar, baking soda, and a pinch of salt.

Pour the cocoa mixture into the dry ingredients, and mix until combined.

Lastly, stir the buttermilk mixture into the batter.

Scoop the batter into the prepared mini-muffin pan using a 1 tablespoon scoop. Bake 14-16 minutes or until a toothpick inserted comes out clean.

Allow the cake bites to cool 10 minutes before transferring to a cooling rack.

Frosting:

In a microwave-safe bowl, melt butter. While it is piping hot, stir in the cocoa until combined.

Add milk, vanilla, and powdered sugar. Mix until blended.

With a scoop or spoon, drop a 1/2 tablespoon of frosting onto the center of each cake bite. Allow the cake bites to set for at least 15 minutes before transferring to a serving tray.

Piña Colada Cake

1 yellow cake mix (mix as directed on box)

15.25 oz can crushed pineapple in juice

15 oz can cream of coconut

14 oz can sweetened condensed milk

1 small pkg vanilla pudding

8 oz Cool Whip, thawed

2 cups sweetened coconut flakes, (toasted in oven 350⁰ for 5-7 min)

Prepare cake mix & bake in a 9x13-inch baking dish.

While cake is baking, drain 15.25 oz can crushed pineapple into a bowl (saving the juice).

In a separate bowl, whisk together 15 oz can cream of coconut, 14 oz can sweetened condensed milk, pudding mix & the drained pineapple juice.

Once cake is done, take it out of the oven. While cake is still warm, begin poking holes in the top using the handle of a wooden spoon.

Then pour pudding mixture evenly over cake. It will look pretty saturated. But don't worry the cake is going to soak it all up. Refrigerate until cool.

Once cake is completely cooled, top it with drained crushed pineapple.

Then spread 8 oz whipped topping evenly on top.

Sprinkle toasted coconut flakes on top.

Slice and serve. Keep cake refrigerated.

Notes:

For the cake mix. you can use white, yellow, pineapple or coconut cake mixes. 

Copycat Magnolia Banana Pudding

From: www.spaceshipsandlaserbeams.com

1 (14 oz) can sweetened condensed milk

½ C water

1 cups cold milk

1 (5.6 oz) package instant vanilla pudding mix

3 cups cold heavy whipping cream

½ tsp vanilla 

1 box Nilla Wafers or mini Nilla Wafers (save out 5 or 6 to decorate the top)

4 -5 ripe bananas sliced

In a large bowl (or 13×9 inch casserole dish), whisk together the sweetened condensed milk, water and cold milk until smooth.

Add the instant vanilla pudding mix and whisk until fully combined and creamy.

Cover and refrigerate for at least 1 hour (or overnight) until thickened.

In a separate bowl, whip the heavy cream & vanilla until medium peaks form.

Gently fold the whipped cream into the chilled pudding mixture until light and fluffy.

In a trifle dish or large serving bowl, layer about ⅓ of the Nilla Wafers, followed by ⅓ of the sliced bananas and ⅓ of the pudding mixture. Repeat the layers until all ingredients are used.

Cover and refrigerate for at least 4 hours (or overnight) to allow the wafers to soften and the flavors to meld.

Garnish with extra bananas and crushed wafers just before serving.

Optional: Top with crushed wafers, a sprinkle of flaky sea salt, and a drizzle of caramel or peanut butter for extra indulgence.

Perfect Chocolate Chip Cookies

1 cup butter

⅓ cup coconut oil

1 c sugar

1 c brown sugar

2 eggs

2 t vanilla

3 c flour

1 t salt

1 t baking soda

1 pkg vanilla pudding mix

2 c mini chocolate chips 

2 c semi sweet chocolate chips

Mix butter & coconut oil until smooth. Add sugars & cream 2 minutes. Add eggs & vanilla & mix until combined. Mix dry ingredients together, including pudding mix & slowly add to butter mixture. Stir in chocolate chips. 

Scoop 3-4 Tbsp dough into balls & bake 350⁰ on parchment lined pan for 12 min.

Do not overbake

Yield: 45-50 cookies

Chicken Pot Pie

Chicken breasts:

3 pounds chicken breast

1 teaspoon dried basil

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon olive oil

The Perfect Pie Crust- HERE

⅔ cup butter

½ an onion chopped

⅔ cup flour

3 ½ cups chicken broth

1 cup milk

3 cups frozen mixed vegetables thawed and patted dry

½ teaspoon dried basil

pinch of garlic powder

Salt and pepper to taste

1 egg beaten

Instructions:

To prepare chicken breast: Season chicken with basil, salt, and black pepper. Place in a baking dish with a drizzle of olive oil and bake at 350°F for about 25-30 minutes, or until the internal temperature reaches 165°F. Allow to cool. Chop when cool enough to handle. Set aside.

Prepare pie crust. Cover and refrigerate while preparing the filling.

Preheat oven to 375°F. Butter a 9"x13" baking dish and set aside.

Melt butter in a stock pot over medium heat. Add onions and saute until they are translucent, about 3 minutes.

Add flour and stir to combine. Continue cooking about 2 more minutes to reheat the mixture.

Slowly add in chicken broth, about ¼ cup at a time, constantly stirring. Slowly adding it will ensure there are no lumps.

Add milk and stir. Continue cooking on medium heat, uncovered until sauce thickens. You should be stirring frequently to make sure it doesn't burn at the bottom.

When sauce is thickened to the consistency of a medium-thick gravy, add chicken, mixed vegetables, basil, garlic powder, and salt and pepper. Stir. Then remove from heat and set aside.

Roll out half the pie crust on a lightly floured surface, and lay it in a greased 9"x13" baking dish. Pour in sauce mixture. Roll out the other half of the pie crust and lay it on top.

Trim off the excess pie dough. Press the top and bottom pie crust together (I use a fork for this part). Cut slits in the top to let heat and steam escape.

With a pastry brush, brush beaten egg over top of pot pie.

Bake in a 375°F oven for 30 minutes. Then cover and return to oven to cook for an additional 30-35 minutes, or until both crusts are golden and cooked through.

Remove from oven and allow to sit to firm for about 15-30 minutes before serving.

Berry Crisp with Oatmeal Cookie Crumble

¾ cup all purpose flour

¾ cup quick cook oats

¾ cup packed brown sugar

1 teaspoon cinnamon

6 tablespoons cold unsalted butter diced

¼ teaspoon salt

1 pound strawberries hulled and sliced (may substitute frozen)

1 cup blueberries frozen or fresh

½ cup granulated sugar

1 tablespoon lemon juice

3 tablespoons cornstarch

Preheat oven to 350°F.

Make the crumble by combining the flour, brown sugar, oats, cinnamon and salt in a large bowl. Use a pastry cutter to cut in the butter until the mixture forms small crumbs. You may need to use your hands to help it along. Set aside.

Place strawberries and blueberries in a large bowl. Toss gently with sugar, lemon, and cornstarch Place in the bottom of a 8” square pan.

Pour the crumble over the top and press down slightly to compact.

Bake for 30-33 minutes. It’s done when the crust is browned and the topping looks crunchy. Serve warm (or room temperature) with whipped or ice cream. Note: if you serve it before it cools and has time to gel, the filling will spill in the pan.