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Milky Girl Cake

Quick and easy, with tender sweetened condensed milk cake layers, frosted with Vanilla Cream Cheese Frosting.

Why is this milk cake called Milky Girl? 
The name of the milk cake, Milky Girl,  has a little bit of a story behind it. In Germany, where this cake originated,  the condensed milk can label has a girl on it and the name of the condensed milk is “Milky Girl”. Since the cake layers are based on condensed milk, the milk cake was called Milky Girl as well.


Why is the cream cheese frosting so important?
Milky Girl cake comes out very tender, soft and moist from the cream cheese frosting that was absorbed by the tres leches cake layers. The soft, creamy, and fluffy cream cheese frosting has a hint of vanilla making this frosting all the better!

I would add halved raspberries between each layer as well, to cut down on the sweetness of the tres leches cake a bit. This time I only had enough for the top, so I didn’t add any to the layers, but it’s great with the addition of raspberries.

Ingredients

  • 1 can sweetened condensed milk 14 oz
  • 2 eggs large
  • 1 cup all-purpose flour
  • 1 Tbsp baking powder
  • Ingredients for Vanilla Cream Cheese Frosting
  • 16 oz cream cheese 2 packets, room temperature
  • 3 cups heavy cream
  • ⅔ cup powdered sugar
  • 2 tsp vanilla extract or emulsion

Also:

  • 1½ cups raspberries for the top of the cake
  • 1½ cups raspberries , halved (to put between layers of the cake (optional))
  • ½ cup shredded unsweetened coconut
  • 4 Tbsp jam strained

Instructions

  1. Preheat oven to 350F with the baking rack in the middle. Line a jelly roll baking sheet with parchment paper and set aside.

How to make the Condensed Milk Cake Layers for Milky Girl Cake:

  1. Add condensed milk to a bowl. In a separate bowl stir together flour and baking powder. Add eggs to the condensed milk and stir until smooth. Add flour mixture and stir until smooth again.
  2. ,.....................................


for full instruction please see: letthebakingbegin.com

Lemon Blueberry Layer Cake with Lemon Buttercream Frosting

A refreshing lemon and berry cake is all you need this summer to enjoy the long, gorgeous, sunny days to come! Stacked between layers of blueberry filling and frosted with a delicious lemon buttercream, this cake is a definite winner at any gathering, party, baby shower, or brunch! The recipe below specifically makes the second cake from the top. Enjoy!


Ingredients
For the Cake:
- 2 cups plus 6 tbsp all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 3 cups blueberries
- 1/2 cup sour cream
- 1/2 cup milk
- 2 tsp vanilla extract
- 3/4 tsp pure lemon extract
- 1 tsp lemon zest
- 1 cup unsalted butter, softened at room temp
- 1 1/2 cups sugar
- 4 large eggs

For the Blueberry Filling:
- 1/2 cup blueberry jam

For the Lemon Buttercream Frosting:
- 1 cup butter, room temp
- 4-6 cups confectioner's sugar
- 1/4 cup milk
- 1 tsp lemon extract
To Make Cake

  1. Preheat oven to 350 F and grease 2, 10" round cake pans.
  2. In a bowl, sift flour, baking powder, and salt. Place 1 tbsp of the flour into an empty bowl and toss in the blueberries, coating them with flour.
  3. In another bowl combine milk, sour cream, vanilla extract, lemon extract and lemon zest, set aside.
  4. Using an electric mixture, cream together butter and sugar in a mixing bowl until pale yellow and very fluffy. Slowly beat in eggs until combined.
  5. ......................................


for full instruction please see: betterbakingbible.com

S’mores Brownie Pizza

If you are a s’mores fan, you will love these gooey brownies that have a crunchy graham cracker crust.

Ingredients
Crust
1/3
cup butter, melted
1 1/2
cups graham cracker crumbs (24 squares)
3
tablespoons sugar


Brownies
1
box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
2 1/2
cups miniature marshmallows
4
whole graham crackers, broken into small pieces
1/2
cup Hershey's™ Mini Kisses™ milk chocolate
2
Hershey's™ milk chocolate bars (1.55 oz each), unwrapped, separated into sections

Steps

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray or grease 12-inch pizza pan.
  2. In medium bowl, mix Crust ingredients; press in bottom of pan. Bake 8 to 10 minutes or until golden.
  3. Make brownie batter as directed on box. Gently spread brownie batter over graham cracker crust. Bake 23 to 25 minutes or until toothpick inserted 2 inches from center comes out almost clean.
  4. Set oven control to broil. Immediately sprinkle marshmallows and graham cracker pieces over warm brownies. Broil with top about 5 inches from heat 1 to 2 minutes or until marshmallows are golden brown. (Watch carefully, marshmallows will brown quickly.)
  5. Sprinkle Hershey's™ Mini Kisses™ milk chocolate over marshmallows. Cool 20 minutes; top with chocolate bars, sticking into marshmallows. Cool completely, about 1 hour.
  6. ...................................


for full instruction please see: www.bettycrocker.com

DREYER'S GIANT COOKIE ICE CREAM CAKE

Ingredients

  • DREYER'S GRAND Chocolate Chip ice cream or SLOW CHURNED® Chocolate Chip light ice cream
  • Circular cake pans
  • Cookie dough (store bought or homemade).

Directions

  1. Press a thick layer of cookie dough into one cake pan, and repeat in the second cake pan.
  2. Bake both cookie cakes in the oven until golden brown and set aside to cool.
  3. Once cool, layer ice cream onto one cookie and top with the other. Then, all that's left is to slice and serve!
  4. .................................


for full instruction please see: www.dreyers.com

FUNFETTI CAKE BATTER COOKIE DOUGH BROWNIE LAYER CAKE

This Funfetti Cake Batter Cookie Dough Brownie Layer Cake is a totally decadent treat! Layers of brownies and eggless funfetti cake batter cookie dough are topped with a delicious chocolate ganache – and of course plenty of sprinkles! Get your big glass of milk ready!

So in marriage, one of the things we have to learn to do is share. Problem is, sometimes sharing isn’t easy. And sometimes sharing means someone else loses – as in loses something. As is loses the nail clippers that you both share. And sometimes that seems to happen over and over and over.


When that happens, there’s only one thing to do.

Not share any longer. 🙂

INGREDIENTS
BROWNIES

  • 1 1/2 cup vegetable oil
  • 3 cups sugar
  • 3 tsp vanilla extract
  • 6 eggs
  • 1 1/2 cup flour
  • 1 cup cocoa (I use Hershey’s Special Dark)
  • 3/4 tsp baking powder
  • 1/4 tsp salt

COOKIE DOUGH

  • 1 1/2 cup butter, softened
  • 1 cup sugar
  • 1 1/2 tsp vanilla
  • two 15.25 oz boxes funfetti dry cake mix
  • 1 1/3 cups flour
  • 3-4 tbsp milk
  • 4-5 tsp sprinkles
  • 3/4 cup white chocolate chips
  • 3/4 cup chocolate chips

CHOCOLATE GANACHE

  • 12 oz semi-sweet chocolate chips, divided
  • 1 cup heavy whipping cream, divided

CHOCOLATE FROSTING

  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 cups powdered sugar
  • 1/4 cup cocoa
  • 1 tbsp water or milk
  • sprinkles, for topping, if desired

INSTRUCTIONS

  1. Line the bottoms of three 8 inch cake pans with parchment paper and grease the sides. Preheat oven to 350 degrees.
  2. Mix together the oil, sugar and vanilla extract.
  3. Add eggs and mix until well combined.
  4. Combine flour, cocoa, baking powder and salt.
  5. ................................


for full instruction please see: www.lifeloveandsugar.com

Ultimate Chocolate Chip Cookie Layer Cake

This Chocolate Chip Cookie Layer Cake really is the ultimate in cookie cakes! With three layers and three kinds of cookie, there is something for everyone to love.

Speaking of love, I hope everyone had a nice Valentine’s Day. We aren’t really into doing anything huge these days, seeing as it was our 12th Valentine’s Day together. But the hubs dropped a not-so-subtle hint that it’d be nice if I didn’t wake up and immediately start baking.

So I decided to just not do anything blog related Saturday. I can’t remember the last time I was actually at our house, in town, and I didn’t at least do something. It was very nice, and yet it’s hard for me to totally relax because I think of all the things that need to get done.


One day I’m going to figure out how to totally unplug.

Despite the super cold weather that was predicted, it was beautiful out. The last few weekends, the hubs has been working on the yard while I’ve been inside baking. He had some yard things he wanted to get done and wanted some help with, so I put on my gloves and my jacket and got to work. Happy Valentine’s Day hubs! 🙂

INGREDIENTS
CLASSIC CHOCOLATE CHIP COOKIE CAKE

  • 3/4 cup salted butter, room temperature (I use Challenge Butter)
  • 3/4 cup dark brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1 1/4 cups semi-sweet chocolate chips

CHOCOLATE CHIP COOKIE CAKE

  • 3/4 cup salted butter, room temperature
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 cup cocoa (I use Hershey’s Special Dark)
  • 1 tsp baking soda
  • 1 1/4 cup semi-sweet chocolate chips

FUNFETTI CAKE BATTER COOKIE CAKE

  • 3/4 cup salted butter, room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup flour
  • 15.25 oz box funfetti cake mix
  • 2-3 tsp sprinkles
  • 3/4 cup white chocolate chips
  • 3/4 cup semi-sweet chocolate chips

VANILLA BUTTERCREAM

  • 3/4 cup salted butter
  • 3/4 cup shortening
  • 4 cups powdered sugar
  • 1 1/2 tsp vanilla extract
  • 2-3 tbsp water or milk
  • sprinkles


INSTRUCTIONS
CLASSIC CHOCOLATE CHIP COOKIE CAKE

  1. Preheat oven to 350 degrees. Place a circle of parchment paper into the bottom of a 9 inch cake pan and grease the sides. You could also use a 9 inch springform pan.
  2. Cream butter and sugar together until light and fluffy, about 3-4 minutes.
  3. .........................................


for full instruction please see: www.lifeloveandsugar.com

Oreo Truffles

I am definitely not a baker by nature, so I appreciate any dessert recipe that has the words “no bake” in front of it. And as you can see by the crazy zig-zag lines on top of these truffles, I’m not very crafty either. So basically, if I can make these oreo truffles look pretty, you can make these look prettier.

Is it bad that I make an entire batch just for me and my husband? I tried to freeze some of them to keep us from devouring the entire batch at once, but then I realize that I love eating these frozen. (I’m a weirdo though so I’m probably alone on that.)


I have tried to get fancy with these in the past and in doing some, had some serious fails, mainly when it comes to coloring the white chocolate. It’s doable, but there are some rules to follow when doing this.

Ingredients

  • 1 (15.25) oz. package Oreos (any flavor, double stuffed or regular both work)
  • 8 oz. cream cheese, softened
  • 12 oz. white melting chocolate- (Not chocolate chips, but high quality melting chocolate- I used Baker’s bars)
  • 6 oz. semisweet melting chocolate for topping (Or sprinkles, or Oreo crumbles)

Instructions

  1. Place the Oreos in a food processor and blend until fine crumbs are formed.
  2. Mix in the cream cheese until a sticky dough has formed.
  3. Roll about 1- 1 ½ tablespoons of dough into a ball and set aside on a plate or in a container that you can fit in the freezer. Freeze the balls for at least 30 minutes.
  4. ......................................


for full instruction please see: thecozycook.com

Easy Candy Recipe– Rice Crispy Peanut Butter Balls

When I was looking through my archives, I was surprised that I hadn’t posted this easy recipe for crispy peanut butter balls. It is one I got in a home ec class back in middle school. They’ve been a family favorite for decades!

My teacher called them peanut butter yummies, but they are like a rice crispy treat with peanut butter. I’ll take these peanut butter balls over rice crispy treats any day!

This recipe is really easy to throw together, and it’s perfect for summer because you don’t have to turn on the oven. So if your kids are begging for a treat this summer, try these out. Or even better, have the kids make them!


We like them just as they are, but you can also dip them into chocolate.

Ingredients

  • 1 cup corn syrup
  • 1 cup powdered sugar
  • 1 cup peanut butter (I like chunky the best)
  • 1 tsp vanilla
  • 4 cups Rice Krispies cereal

Instructions

  1. Stir together corn syrup and sugar in a large saucepan. Bring to a boil, stirring constantly.
  2. Remove from heat and add peanut butter and vanilla. Stir till smooth. Stir in cereal.
  3. .....................................


for full instruction please see: www.creationsbykara.com

No-Bake Cake Batter Truffles

Admit it … you know you’ve sampled a piece or two from that tube of pre-made refrigerated cookie dough, haven’t you? I mean, who hasn’t? And, who doesn’t love some form of cookie dough ice cream? If you answered no, then you have some catching up to do before reading! The rest of you may proceed as I introduce you to that scrumptious, delightful flavor in the form of No-Bake Cake Batter Truffles.

I stumbled upon these goodies on Pinterest, courtesy of The Girl Who Ate Everything, and was immediately enticed. And they looked easy enough to be made by an amateur such as myself. And it’s cake … covered in white chocolate … a win-win!


We’ve made these for birthday celebrations in the past, they work especially well for work functions where there’s a lot of people moving around as they are portable and bite-sized.  But of course, for regular birthdays we normally opt for Cream Cheese Frosted Chocolate Java Cake or a non-traditional birthday cake such as a Glazed Cinnamon Roll Cake.

These little dollops of sweetness were unbelievably easy and fun to make. And, since there are no raw eggs to worry about, you really can eat the cookie dough!

Ingredients
For the Truffles:

  • 1-1/2 c. flour
  • 1 c. yellow cake mix
  • 1/2 c. unsalted butter, softened
  • 1/2 c. white sugar
  • 1 tsp. vanilla
  • 1/8 tsp. salt
  • 3-4 tbsp. milk
  • 2 tbsp. sprinkles
  • For the Coating:
  • 16 oz. (8 squares) almond bark or vanilla flavored coating
  • Sprinkles
  • Pop sticks (for dipping)

Instructions

  1. For the truffles: Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3–4 tbsp. of milk (I used 3) if needed to make a dough consistency. Mix in sprinkles by hand.
  2. Roll dough into one-inch balls and place on parchment or wax paper on a cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.
  3. For the coating: While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals.
  4. .....................................


for full instruction please see: whoneedsacape.com

STRAWBERRY CHEESECAKE TRUFFLE BALLS CAKE POPS

It’s Valentine’s Week here at Modern Honey! Cake Balls were a huge trend 5 years ago and every baby shower or party I ever attended, offered these delectable creations. The Cake Pops were usually made using a cake mix and canned frosting.  Even though they may have tasted good, there is nothing like made-from-scratch desserts!

I wanted to make a homemade yellow butter cake and combine it with a handcrafted fresh strawberry cream cheese frosting to make the ultimate Strawberry Cheesecake Truffle Ball Cake Pop. It tastes like a mix between a strawberry cheesecake and strawberry shortcake. It is so creamy inside with the moist butter cake, cream cheese frosting, and pops of freshness from the strawberries. Absolutely heavenly!


Ingredients

  • Yellow Butter Cake:
  • 4 Large Eggs
  • 2/3 cup Whole Milk or Buttermilk
  • 1 teaspoon Vanilla
  • 2 1/4 cups Flour
  • 1 1/2 cups Sugar
  • 2 teaspoons Baking Powder
  • 3/4 teaspoon Salt
  • 1 cup Butter softened, cut into cubes
  • 2 Tablespoons Oil
  • 1/3 cup Vanilla Pudding Mix
  • Strawberry Cream Cheese Frosting:
  • 1/2 cup Butter softened
  • 1 - 8- ounce pkg. Cream Cheese softened
  • 2 cups Powdered Sugar
  • 1 cup Fresh Strawberries diced
  • Coating:
  • 2-3 cups White Melting Wafers Ghirardelli or Wilton
  • Optional:
  • Sparkling Sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. In a small bowl, whisk together eggs, milk, and vanilla.
  3. In a standing mixer, stir together flour, sugar, baking powder, and salt.
  4. Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
  5. Add the 1/2 of the egg-milk mixture and oil and beat the batter is light and fluffy. Add remaining egg-milk mixture and vanilla pudding and mix just until combined.
  6. ...................................


for full instruction please see: www.modernhoney.com

Sugar Cookie Truffles

It’s the season for sugar cookies!  What’s better than sugar cookies?  Sugar cookies coated with chocolate and sprinkles to make truffles.  These truffles are so fun and easy to make.  The best part, you can use festive sprinkles to make these be dressed up for any holiday or occasion.

I happened to dress mine up for a GENDER REVEAL!

If you’ve been following along, you know that we are currently expecting baby #4.  We have 3 beautiful girls already.  And seeing as how we are not the type of people to wait until we have the baby, we found out at our last doctor’s appointment what we are having.


So are you ready?!?!    Drum roll please!

INGREDIENTS

  • Sugar Cookie Dough of choice (I used a Betty Crocker Mix) + required ingredients
  • Food coloring of choice (I used Wilton Royal Blue)
  • 4 ounces of cream cheese softened
  • 1 12 ounce bag of white chocolate chips
  • sprinkles

INSTRUCTIONS

  1. Prepare the sugar cookies according to directions. Add in the food coloring and thoroughly mix in, so the color is evenly distributed.
  2. Bake the sugar cookies according to directions. Allow to cool.
  3. Once sugar cookies are cooled, crumble up into mixing bowl, add in the softened cream cheese. Mix over low speed until fully combined, will be slightly sticky.
  4. ....................................


for full instruction please see: houseofyumm.com

PEANUT BUTTER CHOCOLATE BROOKIES

Peanut Butter Chocolate Brookies were part of a marathon baking day I had a week or so ago. We had decided we wanted to deliver some baked goods to our local firefighters and you know me, I pretty much can’t do anything in small quantities.

I made these Peanut Butter Chocolate Brookies, Cookie Dough Brownies, Triple Chocolate Hazelnuts Marshmallow Crunch Bars and homemade Twix (Chocolate, Caramel and Shortbread) Bars. Those last two recipes are coming soon!

Yes, I know. I’m a little excessive.


I knew something I made had to have peanut butter in it, if I have learned anything about sending treats out to friends, family and coworkers, it is that peanut butter and chocolate make for the ultimate combination!

Finally before sitting down with my giant file of brownie recipes I had to narrow down exactly what I should make. You may think I am a bit crazy here, but my personal recipe files contain over 35,000 recipes I’ve collected over the years (And about 2000 that I’ve personally created or edited heavily) so deciding to make sweets was just the beginning.

Here is what I figured about fire fighters and what they would appreciate. From my extensive research (read: I watch Chicago Fire a lot) I surmised they do their own cooking and dishes. Originally I thought about making some pies or perhaps a giant cake, but then I realized this meant they’d have to do dishes. I’m not about to create extra work for them!

INGREDIENTS
For the Brownie Base:

  • 3/4 cup unsalted butter , melted
  • 2 1/4 cups white sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 3/4 cup unsweetened cocoa powder
  • 3/4 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 3/4 cup dark chocolate chips
  • For the Peanut Butter Cookie Layer:
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup creamy peanut butter
  • 2 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

INSTRUCTIONS
Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 350 degrees.
  2. Grease or use baking spray on a 9x13 inch baking pan.
  3. In a large bowl add melted butter (let it cool for just a minute or so), sugar, eggs, and vanilla and whisk together until well combined.
  4. ..............................


for full instruction please see: dinnerthendessert.com

CHEESY CHICKEN BACON RANCH MACARONI AND CHEESE

What is it about mac n cheese that is so irresistable? I mean, I know it’s cheese and carbs, but for two ingredients it sure turns out delicious. When I was little it was only Kraft Mac n’ cheese, and yes there were a few times my mom threw in some cut up hot dogs. I don’t know where that came from but it happened.

Cheesy chicken bacon ranch macaroni and cheese is like the ultimate casserole. It’s a great meal to take to people in need of a little pick me up, but it is obviously loaded with dairy so watch out for any dairy issues with new, nursing mothers.


It’s also a great dish to freeze. It wont last as long as other recipes in the freezer because the cheese sauce can be absorbed by the noodles or separate a little when reheated if you leave it frozen for too long, but we’ve pushed it past a month and it was still perfect.

PRINT RECIPE
INGREDIENTS:

  • 3 Cups cooked elbow macaroni
  • 3 Tablespoons butter
  • 2 Tablespoons  flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup 2% milk
  • 1-1/2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded Swiss cheese
  • 3/4 cup ranch salad dressing
  • 1 cup coarsely chopped cooked chicken

TOPPING

  • 2/3 Cup Panko bread crumbs
  • 3 Tablespoons butter, melted
  • 10 Bacon strips, cooked and crumbled

DIRECTIONS:

  1. Preheat the oven to 350°.
  2. In a 6-qt. dutch oven, melt butter over medium heat. Stir in flour, salt and pepper until smooth, continuing to cook for 30 seconds to cook out the flour taste. Gradually whisk in milk.
  3. Bring to a boil, whisking constantly; cook and stir 1-2 minutes or until thickened. Switch to a wooden spoon, stir in cheeses until blended. Stir in dressing.Add chicken and sauce to macaroni, tossing to combine.
  4. .........................................

for full instruction please see : ohsweetbasil.com

PINA COLADA BREAD PUDDING

So I love taking spins on classic treats, that is no surprise right? I mean just take a loo at my Banana Split Waffles my Peanut Butter and Jelly Rolls or my Supreme Pizza Sliders. I just love taking already loved classic dishes and turning them into something so completely different but still absolutely delicious!



So when I realized that I had ALL the ingredients or the flavor of pina colada it didnt take me too long to figure out that I wanted to make a delicous bread pudding, because I mean who doesn’t love a moist, flavorful bread pudding once and awhile?

This recipe is super easy and it combines ALL the flavors of a traditional pina colada like the coconut, pineapple and cherries! While adding a fun and even more tasty vanilla rum sauce that is poured over the whole mess of things. That really does put the cherry on top so to speak.


So I really dont know what meal bread pudding is actually considered…is it breakfast? Is it brunch? Or is it a dessert? It was never really made clear to me when you’re supposed to eat this so I’ve been eating bread pudding all day every day ever since I had my first slice just a few years ago.

Ingredients

  • 1 lb loaf french , brioche or challah bread, stale and cut into about 1" squares
  • 1 cup coconut milk
  • 2 cups milk
  • 5 eggs
  • 1 cup crushed pineapple , drained
  • 1/2 cup diced cherries (maraschino)
  • 1/2 cup shredded coconut

Vanilla Rum Sauce:

  • 1 1/2 Tbs butter
  • 1 cup milk
  • 1 1/2 Tbs cornstarch
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1/2 Tbs rum

Instructions

  1. Preheat oven to 350.
  2. Place your bread into large bowl and set aside.
  3. In another large bowl mix together your coconut milk, milk, eggs, pineapple, cherries and coconut and whisk until combined.
  4. .....................................................

for full instruction please see : tornadoughalli.com

BANANA OATMEAL PANCAKES

These banana oatmeal blender pancakes are one of those recipes that you can’t wait to eat in the morning. You will actually look forward to going to bed so you can wake up and eat these healthy pancakes for breakfast.

These oatmeal blender pancakes took me less than 15 minutes to make from start to finish. And they taste just as good as a regular pancake! Pour 1/4 of the batter on the hot griddle and cook for 2-3 minutes on one side then flip and do the same on the other side.
To make these banana oatmeal pancakes extra special, top them with extra healthy ingredients.



A few of my favorite toppings are cashew butter, almond butter, almonds, walnuts, extra bananas, blueberries, chocolate chips or maple syrup.
If you make a double batch on the weekends just place them in an air tight container or plastic bag and take them on the road with you to work for breakfast or a pre-workout snack.

Warm them up in the microwave for a few and top with your ingredients and they will be like you just made them!
Add your favorite healthy toppings (or make an almond butter sandwich!) and eat right away.

Ingredients

  • 2 cups oats gluten free oats if desired
  • 1 1/4 cups unsweetened vanilla almond cashew or coconut milk
  • 2 large ripe bananas
  • 1 tablespoon honey or pure maple syrup
  • 1 large egg
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons baking powder
  • coconut oil or grass-fedd butter for cooking
  • Get Ingredients Powered by Chicory

Instructions

  1. Place all ingredients in the blender and blend on high until completely mixed together and oats have broken down, about 1-2 minutes.
  2. Heat a griddle or large pan over medium-low heat and melt a teaspoon or two of coconut oil or grass-fed butter in the pan. Once the pan or griddle is hot, pour or scoop 1/4 cup of the batter onto the pan. Cook 2-3 minutes on both sides and serve hot with extra bananas, extra fruit, nuts, nut butter or maple syrup.
  3. ...............................................

for full instruction please see : whatmollymade.com

CHOCOLATE RASPBERRY BUNDT CAKE

To say my family went nuts over this cake, is an understatement.  They started hovering the moment I cut a slice to photograph, and to be honest, I had a hard time resisting a piece every day until it was gone.

I made the bundt cake the day before Allison headed back to school after winter break.  We all devoured a piece for dessert that night and I boxed up a few slices for her to take back to to Columbia.  The rest of the cake was left in my care……lets just say none of this sinfully delicious Chocolate Raspberry Bundt Cake was wasted.  {oops}.

The cake starts with my favorite Duncan Hines Dark Chocolate Fudge Cake Mix for this recipe (it’s pretty much the only chocolate cake mix I use and always have several in my pantry), along with chocolate fudge instant pudding mix,  strong brewed coffee, Chambord and plain greek yogurt.

The coffee will NOT make the cake taste like coffee, it will simply enhance and intensify the flavor of the chocolate.  If you’ve never tried it and you’re snarling up your nose right now, trust me on this…..just try it 😉  (you can substitute coffee for water)

Both the chocolate cake and frosting have Chambord . If you’re not familiar, Chambord is a black raspberry liqueur, made in the Loire Valley of France. It’s a fabulous way to impart raspberry flavor in desserts.  Again, I highly recommend using the Chambord in this recipe, but it can be replaced with raspberry flavoring.



The moist chocolate raspberry filled cake paired with the chocolate Chambord glaze will put any chocolate lover into a state of pure chocolate bliss.

INGREDIENTS:
For Chocolate Raspberry Bundt Cake

  • 1 (15.25 ounce) Chocolate Cake Mix (I use Duncan Hines Dark Chocolate Fudge)
  • 1 box (4  1/2 cup serving size)  Chocolate Instant Pudding (I used Jell-O Chocolate Fudge)
  • 3/4 cup plain greek yogurt
  • 3/4 cup canola oil
  • 4 large eggs
  • 1/2 cup strong brewed coffee, room temperature
  • 2 teaspoons Chambord Raspberry Liqueur
  • 1 can Raspberry Pie Filling
  • fresh raspberries for garnish (optional)

For Chocolate Raspberry Glaze

  • 1 cup semi-sweet chocolate chips
  • 4 tablespoons butter
  • 4 tablespoons light corn syrup
  • 2 teaspoons Chambord Raspberry Liqueur
  • Get Ingredients Powered by Chicory

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Grease and flour a 10 or 12 cup bundt pan.
  2. In a large bowl, combine the cake mix, pudding mixes, yogurt, oil, eggs, coffee and Chambord. Beat on low speed for 1 minute. Beat on medium-high for 1 minute.
  3. ...............................................

for full instruction please see : tidymom.net

TOASTED ALMOND ICE CREAM

You know in the movie “Up” when Russell, the Wilderness Explorer who befriends his curmudgeonly old neighbor Carl, talks about getting ice cream at Fenton’s with his dad?  Well if you are from the California Bay Area, you are probably familiar with Fenton’s which is an institution.

We LOVE going there for huge, amazing sundaes dripping with homemade caramel or hot fudge sauce and topped with extra cherries.  Everything is amazing there – the black & tan sundae, the banana splits, the hot fudge brownie sundae.  But my most favorite thing to get at Fenton’s is a simple little bowl of toasted almond ice cream topped with caramel and extra chopped toasted almonds.



This is cold and sweet and full of almond flavor from almond extract and chopped toasted almonds.  The mouthfeel of the ice cream is superb – it’s smooth, not grainy or icy, and studded with chopped nuts.  Golly, I’m geeking out over here but for reals, this ice cream is the best!  And eating it while everything else around you (not just the ice cream) is melting from the July heat is practically a transcendent experience.

Ingredients

  • 3/4 cup sugar
  • 1 3/4 cups whole milk
  • 2 cups heavy cream
  • Pinch of salt
  • 4 egg yolks
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1/3 cup crushed roasted almonds

Instructions

  1. Preheat oven to 350 degrees. Spread almonds in a single layer on a baking sheet and roast 10-15 minutes, until fragrant and toasted, but be careful not to burn them. Let cool, then chop into small pieces and set aside.
  2. In a medium sauce pan, mix the sugar, milk, half of the cream and pinch of salt and heat over medium heat just until the edges start to bubble and steam. Cook, stirring occasionally, until the mixture begins steaming and bubbling around the edges. Meanwhile, whisk the egg yolks in a separate bowl and set aside.
  3. ..........................................

for full instruction please see : houseofnasheats.com

LEMON POUND CAKE WITH LEMON GLAZE

If you don’t have a pound cake recipe that you’ve perfected, I encourage you to get on it. Pound cakes are an all-around utility player. They feed a crowd and don’t mind traveling one bit, either.

The best thing about pound cakes is that the taste improves after they’ve cured for a few days. So, make them ahead of time and be confident they’ll be even more splendid than the day you took them out of the oven.


Get on the pound cake bandwagon and perfect a recipe, or maybe two.  Everybody around you will be so happy you did.

Ingredients

  • yield: one tube pan
  • Preheat oven to 350 degrees

make the cake:

  • I cup butter, softened
  • 3 cups sugar
  • 6 eggs
  • 5 tablespoons fresh squeezed lemon juice
  • 1 tablespoon grated lemon peel
  • 1 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cup sour cream

make the glaze:

  • 2 tablespoons butter, softened
  • 1/4 cup sour cream
  • 2 1/2 cup confectioners' sugar
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon juice

Instructions
make the cake:

  1. Cream butter and sugar until light and fluffy.
  2. Add eggs, 6 of them, one at a time., beating well after each addition.
  3. .............................................

for full instruction please see : syrupandbiscuits.com

Vegan Pho | Asian Noodle Soup ro

I continue the series of Asian recipes for this year’s challenge of ‘veganizing’ popular traditional recipes from various world cuisines, with this simple and nourishing vegan Asian noodle soup – vegan Pho.

This vegan Pho / Asian noodle soup is an explosion of flavors in a bowl. Usually, this recipe is made with poultry, pork or beef but I turned it vegan. You can use any type of noodles, but I prefer the extra-large rice noodles for this. It’s more filling this way. You can also use homemade linguine or other vegan fresh noodles.

To enhance the flavors of the ingredients used in this recipe, I would recommend you to follow it just like I wrote it below, and not skip the stir-frying part. This cooking method gives this vegan Pho noodle soup even more flavor and makes the aromas stronger.

This recipe is pretty easy to make. It’s quite similar to the popular Vietnamese Pho recipe. Did you know that Pho comes from the French dish “pot au feu” and was integrated into the Asian cuisine during the French colonial period in Vietnam? Just like the Tofu Banh Mi recipe, I posted earlier on the blog.



Many things have changed about this noodle soup recipe, in its almost 100 years of existence. In the beginning, the Pho Bo version was popular. Traditionally, the soup was made with just boiled beef, noodles and broth. Later appeared the Pho Ga with chicken and Pho Lo with pork. The last one appeared during the war when the cattle were used as traction animals.

Ingredients

  • 6 cups homemade veggie broth
  • 1 package rice noodles (I used extra-large rice noodles)
  • 2 cups button mushrooms, sliced
  • 1 large carrot, sliced with a julienne peeler in noodles-shape
  • 2 Tbsp coconut aminos or soy sauce
  • ¼ tsp ground ginger
  • 1 tsp sriracha, or more to taste
  • 3 cloves garlic, minced
  • 1 yellow onion, julienned
  • 1 small bunch of cilantro or fresh parsley
  • 1 chili pepper, sliced
  • 1 star anise
  • 1 cinnamon stick
  • 1 medium lime, cut into wedges
  • 1 Tbsp coconut oil
  • a handful of green onion for topping, chopped

Instructions

  1. In a large saucepan, on a medium heat, add the cinnamon stick and anise star and dry-roast them, stirring to prevent burning, for about a minute.
  2. Add 1 Tbsp coconut oil and the sliced onions. Stir fry them for about 2 minutes.
  3. ..........................................

for full instruction please see : gourmandelle.com

SUSHI BOWLS WITH SRIRACHA MAYO

This is the most simple, least expensive version of sushi bowls. You can jazz them up and make them more fancy as you see fit and as your budget allows. Here are some other fun ingredients that can make them more fancy: mango, asparagus, radish, coconut, roe, shrimp, crispy tofu, or sashimi grade fish. I used “crab stick” or imitation crab, which is basically white fish that has been shaped and flavored to resemble crab. This is the same stuff that’s in your California roll and a lot of other Americanized sushi. I also opted to by a small pack of “nori snacks” this time around instead of a full package of full-sized nori (seaweed) sheets. These tasty little roasted and salted nori snacks have been showing up all over in grocery stores lately and it was just the right amount for my bowls. I got mine from Whole Foods and they easily had 10 different brands, all under $2/pack.



INGREDIENTS
SUSHI RICE

  • 2 cups short grain white rice $2.48
  • 2 cups water $0.00
  • 2 Tbsp rice vinegar $0.22
  • 2 Tbsp white sugar $0.04
  • 1 tsp salt $0.02

TOPPINGS

  • 4 oz crab stick $2.00
  • 1 carrot $0.20
  • 1 cucumber $0.79
  • 1 avocado $0.99
  • 1 nori snack pack (0.36 oz.) $1.69
  • 1 Tbsp sesame seeds $0.08

SRIRACHA MAYO (OPTIONAL)

  • 4 Tbsp mayonnaise $0.28
  • 2 Tbsp sriracha $0.18

INSTRUCTIONS

  1. Place the uncooked short grain rice in a medium sauce pot. Cover with cool water, swish the rice around, then carefully pour off the cloudy water. Repeat this rinsing process 3-4 times. Finally, add 2 cups fresh water, place a lid on the pot, and place the pot over high heat. Allow the pot to come to a full boil, then turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest, undisturbed and with the lid in place, for 10 additional minutes.
  2. While the rice is cooking, prepare the toppings. Shred the crab stick, shred or julienne the carrot, slice the avocado, slice the cucumber, and break the nori into smaller pieces. Stir together the mayonnaise and sriracha in a small bowl.
  3. ..........................................

for full instruction please see : www.budgetbytes.com
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