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Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

Cookie Dough Dip Go put on your stretchy pants. Seriously. Do it now. This is the situation I found myself in late Monday evening. Or the couch from which I was laying on after eating 16 snickerdoodles. You can only imagine what I did first thing yesterday morning. So let’s hit all the major points: 1. 2. 3. Or you can do dirty things like eat it with a spoon. Cookie Dough Dip makes about 1 1/2 cups 1/2 cup butter 1/3 cup brown sugar 1 8-ounce block of cream cheese, softened 1/2 cup powdered sugar 1 teaspoon vanilla extract 3/4 cups chocolate chips Melt butter in a small saucepan over medium heat. Cream together cream cheese and powdered sugar for 60 seconds. Garnish with additional chopped chocolate. Oh! I think I love this girl.

Baklava My style of baklava is nut-heavy, as you can see. I like it that way, though it does produce a baklava that isn’t easy to eat according to formal Turkish baklava etiquette. If you’re a stickler for formality, cut down the nuts. The result will be pieces of baklava that are easier to spear with a fork and pop into your mouth. Start with the nuts. Pulse them in your food processor until they’re finely chopped by not ground down to a paste. Add your brown sugar and spices… …and stir. ..and trim them down to size using a ruler. Since filo will get brittle with only a few minutes’ exposure to the air, you’ll want to cover it with a kitchen towel… …spritzed lightly with water. Now for the fun part. Apply butter to the bottom of your pan. Drop in a filo layer and butter it liberally. Spread on half your nut mixture… …and pat it down gently. Now start layering on more buttered sheets of filo. …then the remaining half of your nuts… …then eight more buttered layers. Now then.

Oreo and Peanut Butter Brownie Cakes Well these naughty little treats are well….naughty but oh so necessary. There are a bit like my Brownie Covered Oreo’s from last Christmas but enhanced with layers of peanut butter and a double decker stack of Oreos in each little brownie cake. They are simply prepared in cupcake liners. Hope you enjoy this ultra sweet little cake Ok, I have to brag about this brownie mix from Trader Joes for a second. Break out 24 Oreo Cookies. Some of your favorite peanut butter. Spread a teaspoon of peanut butter over Oreo #1. Press a second Oreo right on top One more teaspoon right on top. Place the little stack right into a cupcake lined muffin cup. Like so Take your brownie mix…. …and spoon a couple tablespoons right over top, letting it run around the edges of the cookies. Mmmm! Ahhhh, wait until you cut them in half. Oreo and Peanut Butter Brownie Cakes 1 box brownie mix, 8×8 inch size 24 Oreo Cookies 1/2 cup creamy peanut butter 1. 2. Makes 12 servings Enjoy! Other recipes you may enjoy...

Caramel Walnut Brownies Are you sitting down? Because I am about to share THE most requested recipe I have ever made. Never, in the history of my time in the kitchen, have I found a recipe that elicits such an overwhelming response as these. There is a catch, though. The mystery ingredient? I have unsuccessfully searched the aisles of grocery stores in 6 different states. The past 6 years I have had to order it in bulk from What is it? Duncan Hines Caramel Cake Mix!! Rarely do I use a cake mix because I enjoy the process of baking things from scratch, but on this recipe, nothing but a caramel cake mix will do. Caramel Walnut Brownies adapted from Southern Living 14-oz. bag caramels 5-oz can of evaporated milk, divided use 1 box Duncan Hines Caramel Cake Mix 1 tsp cinnamon 12 TBS butter, melted 2 tsp vanilla extract 1 1/2 cups walnuts Preheat oven to 350 degrees. Place the caramels in a microwave-safe bowl and add 1/3 cup of the evaporated milk. Slide the pan into the oven and bake for 10 minutes.

Coconut Milk Chocolate Cake I've finally moved into my amazing little flat in London. Today my mum left after helping me out and going on holiday - we've been on the move for weeks. It feels so good that I can finally settle down into my new home. My boxes have been shifted, my furniture has been assembled. Sadly my kitchen is still in utter chaos. Unfortunately I don't have internet yet in my flat so I'm not properly online. I found this recipe months ago and have been meaning to make it since. Instead of the buttercream icing I made a coconut milk ganache - I thought of the idea a few months ago and thought I was being very original until I googled it. The overall result is a fudgy chocolate cake that is at once very rich but not too heavy. Coconut Milk Chocolate Cake (Cake recipe adapted from this recipe on the little red house. blog) For the ganache: 125ml coconut milk 125g dark chocolate (70%) Line an 8" square pan with greaseproof paper. Sift the flour, bicarbonate, baking power and salt into a bowl.

S’more Bars May 14th, 2012 I love s’mores, but they are awfully messy. No matter how I eat them, I always end up with strands of melted marshmallow all over my chin and caked in my hair. These bars are the perfect solution. 1/2 cup butter, room temperature1/4 cup brown sugar1/2 cup sugar1 large egg1 tsp vanilla extract1 1/3 cups all purpose flour3/4 cup graham cracker crumbs1 tsp baking powder1/4 tsp salt2 king-sized milk chocolate bars (e.g. Preheat oven to 350°F. In a large bowl, cream together butter and sugars until light. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Bake for 30 to 35 minutes, until lightly browned. Recipe by Lovin’ From the Oven

Cinnamon Roll Cake You all know that I love breakfast foods. Maybe it’s because I don’t really cook breakfast that often. My husband sometimes cooks breakfast stuff on the weekends. The other night we had French toast with Portuguese sausage for dinner. Here’s something you could make for breakfast or dessert. Cinnamon roll cake. Super easy. Make some. You’re welcome. Ingredients (recipe from Cookin' Up North) Cake3 cups flour ¼ teaspoon salt 1 cup sugar 4 teaspoons baking powder 1 ½ cups milk 2 eggs 2 teaspoons pure vanilla extract ½ cup (1 stick) butter, melted Topping1 cup (2 sticks) butter, softened 1 cup brown sugar 2 tablespoons flour 1 tablespoon cinnamon Glaze 2 cups powdered sugar 5 tablespoons milk 1 teaspoon pure vanilla extract Instructions Preheat oven to 350 degrees Fahrenheit.

Miracle Berry Fruit Tablets Cinnamon Streusal Coffee Cake This, my friends is the be all and end all of coffee cake recipes. Seriously- if you are a fan of cinnamon-y, crumbly, moist (sorry for the use of that word) and addicting coffee cake- look no further. I can tell you with all sorts of certainty that this is the best. (Wow- that sounds like a sales pitch.) What makes it so great you may ask? Well the original recipe is from King Arthur’s Flour- and their stuff is always good. The reason I wanted to make this coffee cake in the first place is that a friend had recently mentioned how good the cinnamon coffee cake is at Starbucks of all places. PS- Thank you all so much for entering my blogaversary giveaway and for the wonderful and kind comments. Cinnamon Streusal Coffee Cake Ingredients Instructions Preheat the oven to 350°F. Notes If you wanna make this ahead of time for a brunch or something just cover it tightly with plastic wrap and refrigerate overnight.

Jocelyn of Grandbaby Cakes Bakes Red Velvet Mississippi Mud Pie, Wins December Shine Supper Club | Shine Food It's not hard to understand how this recipe got the most votes in our Shine Supper Club poll. Grandbaby Cakes has created the kind of showstopping holiday dessert--mud pie and red velvet?!--that makes our jaws drop. (And also explains why we so enthusiastically embrace quinoa and kale come January.) What ingredient are you currently obsessed with? What's your favorite food memory? What's your go-to easy dinner? Ketchup or mustard? Who would be the ideal dinner party guests (living or dead)? It's your last meal. Red velvet Mississippi mud pie: be still our beating hearts! from Grandbaby Cakes, adapted and Inspired by Baked Explorations Mississippi Mud Pie IngredientsFor the Chocolate Cookie Crust 16 ounces chocolate sandwich cookies such as Oreos (35-40 cookies), crushed 5 tablespoons unsalted butter, melted For the Flourless Red Velvet Cake 4 tablespoons unsalted butter 4-5 ounces semi-sweet chocolate 1/4 teaspoon salt 1 tablespoon pure vanilla extract 6 large eggs, separated, at room temperature

Flourless Chocolate Cookies Flourless Chocolate Cookies August 08, 2012 A friend recently passed me this recipe for Flourless Chocolate Cookies, and she told me to try them. I am always willing to try any new flourless or gluten free recipe, especially when it comes to dessert. She was absolutely correct when she said they were simple as can be. If you’re on a gluten-free diet or trying to watch your flour intake, these are perfect for you. Flourless Chocolate Cookies Prep: 10 minutes Cook: 12 minutes Yield: 1 dozen 2 egg whites1/2 cup granulated sugar6 ounces semisweet or dark chocolate chips, melted and cooled1/2 teaspoon vanilla extract3/4 cup chopped pecans (optional) 1. 2. 3. 20 Responses to “Flourless Chocolate Cookies” I will definitely have to try these! Ooh these look so good, Alison! These look perfect, Alison!! I'll bet these are fabulously decadent. Ive made flourless choc cookies but use PB as the base to "hold" them and 1 egg and sugar. Storey says: I made these last night and they are yummy! Amy says:

German Chocolate Cake: Inside-out My sister celebrated a birthday recently, and since we both believe that sending a card or present across the country for this event is necessary, I’ve been trying to think of other ways to celebrate. You know — it’s the thought that counts sort of thing. Two years ago, I posted a tribute to her. Last year, my husband and I held a candle and snapped a photo in mid, “Happy Birthday to You…” and this year? When I first thought of this, I really didn’t think she liked any type of cake, but I asked to make sure. Not only did I get a response from her, I got three: Angel food, German Chocolate, and cheesecake with coffee. Really? Another surprise was finding out there’s nothing actually German about this cake. My search for the perfect recipe sent me to David Lebovitz’ site first, but after a quick scan of the ingredients listed, I realized I didn’t have buttermilk. The problem I had with that recipe was the Dutch-processed cocoa. So guess what? Seriously. Happy Birthday Lori! Recipe Notes

Braided Spaghetti Bread & The official blog of Americas favorite frozen dough We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. This was fantastic!

monkey cake I’m pretty serious about birthday cakes. When I think of someone being presented with some shortening spackled quarter sheet cake from a discount grocery chain on their birthday — a day they only get to celebrate once a year! Which is like forever if you’re a kid or perhaps the sort of grownup who didn’t get the memo that at the age of 34, birthdays are really not supposed to be a big deal anymore — it makes me sad. Not judgmental-sad, because lord knows I could barely eke out this cake on Saturday, and it’s supposed to be, like, my calling, but empathetic-sad because I totally blame lousy, intimidating recipes for making the two-layer + frosting task seem not worth it to go it at home. I hope to make it as easy as possible for everyone to get the fluffy, towering, butter-laden imperfectly frosted, slightly crooked homemade cake they deserve for making it through another year. Of course, the joke is on me because who went without a homemade birthday cake this year?