Piña Colada Cake

1 yellow cake mix (mix as directed on box)

29 oz can crushed pineapple, in juice

15 oz can coconut cream

14 oz can sweetened condensed milk

1 small pkg vanilla pudding

8 oz Cool Whip, thawed

2 cups sweetened coconut flakes, (toasted in a frying pan for 5-7 min. Watch carefully, it can burn quickly!)

Preheat oven to 350⁰. Prepare cake mix & bake in a 9x13 baking dish.

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

In a separate bowl, whisk together coconut cream, sweetened condensed milk, pudding mix & ½ of 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.

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 with drained crushed pineapple. Spread whipped topping evenly on top.

Sprinkle toasted coconut flakes on top.

Slice and serve. Keep cake refrigerated.

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

Basic Cheesecake

Graham cracker crust:

1 ¾ c graham cracker crumbs

5  T sugar

6 T melted butter

For the cheesecake filling:

40 oz cream cheese, room temp (five 8 oz. pkgs)

1 ¼ c sugar

½ c sour cream, room temp

2 tsp vanilla extract

4 large eggs, room temp

Cheesecake toppings: Strawberry, Raspberry, blueberry, praline, ganache, peanut butter sauce

Place oven racks in the center of the oven. Preheat oven to 350°.

In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325⁰.

In the bowl of a stand mixer, mix cream cheese 30 seconds until smooth. Scrape the sides and bottom of the bowl and add in sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly.

Crack eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.

Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. It will be very full!

Bake for 30 minutes at 325°. Reduce temperature to 250° and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.

Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired. 

Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.

Yummy Granola

8 C old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)

3 C nuts and/or seeds (sunflower seeds, pepitas, sliced almonds) 

1½ tsp salt 

1 tsp ground cinnamon

1 C melted coconut oil or olive oil

1 C maple syrup or honey

1 C brown sugar

2 tsp vanilla extract

1 ½ C coconut flakes

Preheat oven to 350⁰ & line a large, rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the oats, nuts and/or seeds & coconut. Stir to blend.

In a medium bowl add the oil, maple syrup and/or honey, brown sugar, vanilla, salt and cinnamon. Mix well & pour over the oat mixture stirring until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.

Let the granola cool completely for at least 45 minutes. Top with the optional dried fruit. Break the granola into pieces with your hands to retain big chunks.

Milkshake Cookie Bars

1 cup salted butter, softened

1 cup granulated sugar

2 eggs

2 tsp vanilla extract

2 Tbsp canola oil

3 cups all-purpose flour

2 tsp baking powder

½ cup rainbow sprinkles

Frosting:

1/2 cup white chocolate chips, melted and cooled

1/2 cup salted butter

3 cups powdered sugar

~1/4 cup heavy cream

1/2 tsp cake batter flavoring

whipped cream, if desired

Preheat the oven to 350°F. Spray a 9x13 baking pan with nonstick spray and set aside.

In the bowl of a stand mixer or with an electric hand mixer, cream together the salted butter and granulated sugar until light in color and fluffy in texture.

Scrape the sides of the bowl and add in the eggs, vanilla, and canola oil. Mix until combined.

Next, add the flour, baking

powder, and rainbow sprinkles. Mix until a soft dough forms.

Press the dough into the prepared baking pan evenly.

Bake at 350°F for 15-18 minutes or until the dough has puffed up and the center no longer looks wet and glossy. Allow the cookie bars to cool completely before frosting.

First, melt the white chocolate chips in the microwave by heating them at full power for 30 seconds and then stirring. Repeat until the white chocolate is completely melted. Set aside.

With a stand mixer or with an electric hand mixer, cream the butter.

Alternate adding 1/2 cup of powdered sugar with just enough heavy cream to bring the mixture together. Repeat until all of the powdered sugar has been added. The frosting should stay thick.

Next, mix in the cake batter flavoring. Once incorporated slowly mix in the melted white chocolate.

You can further adjust the thickness of your frosting by adding more heavy cream, if desired.

Spread on the cooled cookie bar and top with sprinkles.

Cut into bars and then top each bar with a dollop of whipped cream.

Store in the fridge and serve chilled. Enjoy!

S'mores Bars

1 cup salted butter, softened

¾ cup white sugar

½ cup brown sugar

2 eggs

1 tsp vanilla

2 tsp baking powder

2 cups flour

1 cup graham cracker crumbs

3 king size hershey bars

2 cups marshmallow fluff

Cream together butter, both sugars, eggs & vanilla. Mix in baking powder until fully incorporated. Add in flour 1 cup at a time and mix. Sprinkle in the graham crumbs.

Divide dough into 2 equal pieces. Grease your 9×13 pan WELL. I’m talking well (lol). Add half your cookie batter and flatten. Be sure to push some up the sides of your pan. This will enclose your cookies and keep all the good stuff inside! Place your chocolate bars on the crust, followed by the fluff. Spread the fluff as best you can. Roll out some plastic wrap on your counter and place the second half of your dough. Flatten it into a 9×13 rectangle. Carefully place on top of the marshmallow. Bake at 350⁰ for 30 minutes and allow to cool for 3 hours before cutting into squares. Enjoy!

Cracker S'mores

Boil:

1½ cups butter

1½ cups brown sugar 

until it hits a rolling boil, about 4–5 minutes.

Pour over graham crackers lined up on a cookie sheet.

Bake at 400°F for 5–6 minutes.

While still hot, separate the grahams (makes breaking easier later).

Top half of the graham crackers with chocolate squares of your choice.

Let everything cool and set.

Stack ’em, pack ’em, and take ’em to the fire.

Roast some mallows and prepare for the best. s’more. ever.

Cream Cheese Crepe Filling

INGREDIENTS

• 8 oz cream cheese, softened
• 1/4 c sugar or powdered sugar
• 1 tsp vanilla
• 1 c whipping cream, whipped 

INSTRUCTIONS

• Beat the cream cheese, sugar and vanilla until smooth. Then fold in the whipped cream just until smooth.
• Spread on top of crepes and add desired toppings.

Easy Crepes

• 2 c milk
• 4 eggs
• 3 T butter, melted
• 1 T sugar
• 1 tsp vanilla
• 1/2 tsp salt
• 1 1/2 c flour

Instructions

• In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for at least 30 minutes, or overnight.
• Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.
• Serve with your favorite toppings. Fresh fruit, jams, pudding, nutella, whipped topping and nuts are a few of our favorites.

Notes

• To keep warm: Place on a baking sheet in the oven at 175° until ready to serve.
• Leftovers: Add to a zip top bag and layer parchment or wax paper in between each crepe. Place in fridge until ready to enjoy.
• To freeze: Store as directed above, then place in the freezer for about 1-2 months.
• Reheating: Heat in microwave or skillet until warm.

Grilled Delmonico Steaks

INGREDIENTS:
1/2 cup olive oil
1/4 cup Worcestershire sauce
4 tablespoons soy sauce
1/4 cup minced garlic
¼ C. dried onion
½ tablespoon pepper
1 tablespoon crushed dried rosemary
3 tablespoons steak sauce (e.g. A-1)
4 (10 ounce) Delmonico (rib-eye) steaks or Venison steaks

Parsley

Butter

DIRECTIONS:
1. Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
2. Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
3. Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.

Sprinkle with parsley & top with butter.

Chocolate Chip Muffins

www.fantasticalsharing.com

2 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar
2 t baking powder
1/4 t salt
1/2 cup butter, melted and cooled
2 T oil
2 large eggs, lightly beaten
2/3 cup buttermilk
2 t vanilla extract
1 1/4 cups chocolate chips ( I use mini semi-sweet)

Preheat the oven to 400 degrees F. Line 10 muffin cups with paper liners. Set pan aside.
In a large bowl whisk together flour, sugars, baking powder, and salt.
In medium bowl stir together melted butter,  eggs, buttermilk, and vanilla extract until well blended. Make a well in the center of the dry ingredients. Pour the liquid mixture into the well and gently stir until combined. Stir in chocolate chips. Do not over mix.
Spoon batter into muffins cups, filling a little higher than the rim of pan.. Bake for 5 min, then decrease temp to 375 degrees & bake 15 minutes longer or until a toothpick comes out clean. Remove muffins from the oven and allow to cool slightly on rack before serving.

Whipped Buttercream Frosting

iambaker.net

• 1 cup (2 sticks) butter, softened
• 2 teaspoons Vanilla Extract
• 1 teaspoon Almond Extract
• 32 oz confectioners sugar, sifted*
• 2 tablespoons whole milk, you can use up to 1/2 cup if you need a loose, creamy consistency
• pinch salt
• *You can use as little as 16 ounces if you want to decrease sugar

Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)

Add vanilla and almond extract.

With the mixer on low, slowly add in confectioners sugar , milk, and salt; frequently scrape sides and bottom of the bowl.

Once incorporated, whip frosting for at least 5-7 minutes on medium high to high.

If frosting is too thick to spread, gradually beat in additional milk.

Store in refrigerator up to 2 weeks. Rewhip before using.

*use a very small amount of purple food coloring to make the frosting a brighter white. This takes the yellow tint from it. 

Perfect White Cupcakes

Whipped Buttercream Frosting

www.iambaker.net

2 ¾ cups (275 g) cake flour

2 teaspoons baking powder

¾ teaspoon kosher salt

1 cup unsalted butter, room temp

2 ½ cups (500 g) granulated sugar

2 teaspoons vanilla extract

1 teaspoon almond extract

5 large egg whites

1 cup (225 g) milk, room temperature

Preheat oven to 350°F. Prepare muffin tins with liners. (This recipe yields 23 cupcakes.)

In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer with the paddle attachment, cream together butter, sugar, vanilla, and almond extract until light and fluffy, about 5 minutes. Stop to scrape down the sides of the bowl as needed.

With the mixer on the lowest speed, carefully add in egg whites, one at a time, beating well after each addition, stopping to scrape down the sides of the bowl as needed.

With the mixer still on low, add ⅓ of the flour mixture into the creamed mixture, then half the milk, another third of the flour mixture, the remaining milk, and then the remaining flour mixture. Mix just until combined. Stop to scrape down the sides of the bowl as needed.

Using a ¼ cup ice cream scoop or a ¼ measuring cup, fill each lined muffin cup with the batter.

Bake for 21-23 minutes, or just until the cupcakes start to brown at the edges and the center springs back when touched.

Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Transfer to a wire rack to cool completely before frosting.

Frost with Whipped Buttercream Frosting