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INGREDIENTS CHOCOLATE CUPCAKES 3/4 cup (98g) all-purpose flour 6 tbsp (43g) natural unsweetened cocoa 1/2 tsp baking soda 1/4 tsp salt 1/4 cup (56g) unsalted butter, room temperature 1/4 cup vegetable oil 3/4 cups (155g) sugar 3/4 tsp vanilla extract 2 large eggs 1/2 cup + 2 tbsp (150ml) milk FILLING AND WHIPPED CREAM Ice Cream (your choice of flavor), softened 1 1/2 cups heavy whipping cream, cold 3/4 cup (86g) powdered sugar 1 1/4 tsp vanilla extract Pink gel icing color, optional CHOCOLATE COATING 12 oz semi sweet chocolate (finely chopped) 3 tbsp vegetable oil Sprinkles, optional INSTRUCTIONS 1. Preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 2. To make the cupcakes, combine the flour, cocoa, baking soda and salt in a medium sized bowl and set aside. 3. Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2 minutes. Do not skimp on the creaming time. 4. Add the eggs one at a ti...

Ingredients 1 (5.9-ounce) package instant chocolate pudding mix   2 1/2 cups cold milk 1 sleeve (about 9) graham crackers 16 mini (.45-ounce) Hershey bars, broken into pieces 1 (15.25-ounce) box chocolate cake mix 1 stick (8 tablespoons) butter, cut into thin slices 1 (10-ounce) package large marshmallows, cut each one in half Instructions Preheat oven to 350 degrees and lightly grease a 9x13-inch pan. In a large bowl, whisk pudding mix and milk until mixture thickens, about 3 minutes. Pour into prepared pan. Layer graham crackers on top of pudding. Scatter a little over half of the Hershey pieces on top of the graham crackers. Sprinkle the dry cake mix evenly over the chocolate and graham crackers. Scatter the butter slices over the cake mix. Bake for 22-25 minutes. Take a spoon or spatula and mix any dry cake mix in. You will break up the graham cracker pieces and that is ok. Layer the marshmallows on top and scatter the remaining chocolate between the marshmallows. Place under t...

Ingredients Crust 1 3/4 cups graham cracker crumbs 1 T. granulated sugar 5 T. butter melted Cheesecake 24 oz. cream cheese softened 1 1/4 cup granulated sugar 2 eggs 3/4 cup key lime juice 14 oz. sweetened condensed milk Whipped Cream 3/4 cup heavy cream 2 T. powdered sugar zest of 1 lime for garnish 3 slices of lime quartered Instructions Crust Preheat oven to 325. In a mixing bowl, add the graham cracker crumbs, sugar, and melted butter. Stir until the butter coats all the crumbs. Press the crumbs into a 9.5-inch springform pan. Press the crumbs up the side of the pan as well as the bottom of the pan. Place in the oven and let bake for 15 minutes. Remove from the oven and let cool. Cheesecake   In a mixing bowl, add in the cream cheese and granulated sugar. Mix until completely incorporated. Scrape the sides and bottom of the bowl and mix again to avoid any lumps of cream cheese in your batter. Add in the eggs one at a time. Mix each egg completely before adding the next. Scrape ...

Ingredients 1 sheet of puffed pastry, thawed for 20 minutes 1 large egg 1 tablespoon water 3 large peaches, peeled, pitted, and thinly sliced 1 1/2 cups fresh blueberries 1/4 cup granulated sugar 1/4 teaspoon salt 1/4 teaspoon cinnamon 1 teaspoon cornstarch For the Vanilla Glaze: 1 cup of confectioners' sugar 1 teaspoon vanilla extract 2 tablespoons of milk OR heavy cream, more if needed to achieve desired consistency Instructions Remove 1 sheet of puffed pastry from the freeze; thaw for 15-20 minutes at room temperature, or until it can easily be unfolded without cracking. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside. In a small bowl combine the egg and water; beat until well combined; set aside. Thinly slice peaches and place them in a large mixing bowl. Add in the sugar, salt, cinnamon, and cornstarch; toss well ensuring all peaches and are coated in the cinnamon sugar mix; set aside. Gently unfold the puffed pastry. If it does crack, gently...

INGREDIENTS ½   cup unsalted butter ¼ cup light brown sugar, packed 2 cups graham cracker crumbs, approximately 15 to 16 full sheets 1 cup semi-sweet chocolate chips 1 cup shredded sweetened coconut ¾ cup pecans, coarsely chopped 1 ⅔ cups sweetened condensed milk INSTRUCTIONS Preheat oven to 350 degrees. Crush graham the crackers. Stir the brown sugar into the graham crackers; set aside. Put the ½ cup butter into an 8 x 8 baking pan; heat in the oven until butter is completely melted. Remove from the oven and evenly spread the graham cracker and brown sugar mixture over the melted butter. In layers, alternate the chocolate chips, coconut, and the pecans. Evenly pour the sweetened condensed milk over the top. Bake for 30 minutes or until the coconut is lightly browned. Cool completely before cutting. This article and recipe adapted from this site

Honeybun Cake This article and recipe adapted from this site 1 (15.25 oz.) box yellow cake mix 4 large eggs 1 c. sour cream 3/4 c. canola or vegetable oil 1 c. light brown sugar, packed 2 tsp. cinnamon For the Glaze: 2 c. powdered sugar 1-2 Tbl. milk 2 tsp. vanilla Preheat oven to 325 degrees.   Combine cake mix, eggs, sour cream and oil until well blended; set aside.   Combine brown sugar and cinnamon in a separate bowl.   Spread half of the cake batter into a lightly greased 9x13-inch cake pan.   Sprinkle with half of the brown sugar and cinnamon, covering the entire cake.   Spread the rest of the cake batter over layer and top with remaining sugar and cinnamon.   Use a knife and swirl the batter.   Bake for around 45 minutes or until a toothpick comes out clean.   Make the glaze: combine powdered sugar, milk and vanilla until smooth and pour over the hot cake right when it comes out of the oven.   Let set.   Serve warm or at room temp...

Ingredients 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 5 large eggs , separated 1 cup granulated sugar , divided 1/3 cup whole milk 1 teaspoon vanilla extract 12 ounce can evaporated milk 14 ounce can sweetened condensed milk 1/4 cup whole milk For the whipped topping: 1 pint heavy whipping cream , for Whipping 3 Tablespoons granulated sugar or powdered sugar 1/2 teaspoon vanilla extract ground cinnamon , for topping Instructions Preheat oven to 350 degrees F. Lightly spray a 9x13'' pan with non-stick cooking spray. In a medium bowl combine flour, baking powder, and salt in a large bowl. Separate the eggs into two separate bowls. Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix). Use electric beaters to beat the egg whites on high speed. Gradu...

Ingredients   2 boxes (14.1 oz each) refrigerated pie crust   1 can (21 oz) peach pie filling   1 tsp cinnamon   2 1/2 cups powdered sugar   1/4 cup milk   1 egg white, beaten Instructions Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling. Dump pie filling in a shallow bowl and dice peaches using a fork and knife (you want them to be small pieces). Add in cinnamon and mix until blended. Set aside. Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle. Using a 1 tbsp cookie scoop, drop peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting. Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper li...

Ingredients   6 Gläser   80 g Butterkekse50 g weiche Butter300 g Erdbeeren2 EL Puderzucker200 g Sahne250 g Magerquark50 g Zucker 1 Pck. Vanillezucker Am besten sind Rezepte, die total speziell aussehen, eigentlich aber total einfach nachzumachen sind. So ist es auch mit diesem Erdbeer-Butterkeks-Dessert. Einfach ein paar schöne Gläser gesammelt, Keksbrösel rein und die Erdbeeren an den Rand gestellt. Noch ein bisschen Creme darüber, schon sieht das Dessert edel und nach viel Arbeit aus. Am besten daran: Dieses Dessert wird in hübschen kleinen Gläsern statt in einer großen Schüssel angerichtet. Somit darf jeder sein eigenes Dessert im Glas auslöffeln und die süßen Erdbeeren genießen. 1. Schritt   Keksboden mit Löffel in Dessertgläser festdrücken FOTO: MARIA PANZER / EINFACH BACKEN 80 g Butterkekse 50 g Butter Sechs Dessertgläser à 150ml bereitstellen. Für den Boden die Butterkekse fein zerkrümeln und Butter im Topf bei niedriger Temperatur schmelzen. Beides miteinander ver...

Ingredients 1 pint strawberries chopped 6 oz raspberries brownies cut into bite-sized pieces (we used store bought package of brownie bites) 3.3 oz chocolate pudding mix 2 cups milk 1 small tub cool whip chocolate curls Instructions Make pudding by whisking together pudding mix and milk in a medium bowl. Mix well and then fold in Cool Whip until well combined. Refrigerate for at least half hour. Right before serving, layer cups with brownie pieces, some of the chocolate cream, fruit and then repeat layers. Top off with chocolate curls and ENJOY! This article and recipe adapted from this site

Flourless Marshmallow Crunch Brownies For the Brownies*: 2 cups white sugar 3/4 cup vegetable oil 4 large eggs 2 teaspoons vanilla 1 1/2 cup dark cocoa powder 1/4 teaspoon salt 1/2 cup chocolate chips or chopped chocolate For the Topping: 1 bag mini marshmallows (10.5 oz. or 5.5 cups) 2 cups chocolate chips (or chopped chocolate) 1 1/4 cups peanut butter 5 tablespoons butter 3 cups Rice Krispies, gluten free if needed (I actually used Cocoa Krispies because I strangely can't find plain here. Not complaining.) Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan. Combine the sugars and oil and beat until well combined. Add in the eggs and vanilla and whisk together. Beat for about two minutes. Add the cocoa powder and salt to the batter and blend until smooth. Fold in the chocolate chips. Pour into prepared pan. Bake the brownies for about 17 minutes and then top with the marshmallows. Continue baking 8 more minutes (if using a different recipe for the brownies, just mak...

Ingredients 1 stick butter (4 ounces), melted until browned 1 cup light brown sugar, packed 1 large egg, at room temperature 1 cup flour (be sure not to pack your flour) 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup M&M's Instructions Preheat oven to 350 degrees (F). Line an 8x8 baking pan (or loaf pan) with parchment paper and spray parchment lightly with non-stick spray, set aside. In a medium-sized skillet over medium heat, melt butter until browned (see post for more on this if needed). Remove from heat and cool for a few minutes, then whisk in the brown sugar; beat until well combined. Add in the egg, beating until combined. Gently stir in the flour, baking powder, and salt, being sure not to over mix. Fold in the M&M's. Bake for 20-25 minutes, or until the edges are firm and golden and the center is just slightly wobbly. Cool in pan for at least 20 minutes before cutting. This article and recipe adapted from this site

Ingredients 19 oz graham crackers 8 oz cream cheese, softened 2 (3.4 oz) packages Vanilla Instant Pudding 2-1/2 cups cold milk 12 oz Cool whip (or homemade whipped cream) 3 cups fresh strawberries, sliced 1-1/2 cups fresh blueberries 2 oz white chocolate chips Instructions Beat cream cheese and dry pudding mixes in large bowl with mixer until blended. Gradually beat in milk. Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup. Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom. Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges. Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries. Place graham crackers on top of berries, then pudding mixture, then layer of berries again. Repeat the graham-pudding-berries layers 1 more time (3 times total) and you should reach the top of the pan. Refrigerate for at least 4 hours or over...

Chocolate Chip Cookies from The Vanilla Bean Baking Book

Ingredients 1 cup sour cream 2 teaspoons garlic powder 1 teaspoon seasoned salt 1/2 teaspoon fresh ground black pepper 1 1/2 cups freshly grated Parmesan cheese, divided 3 pounds boneless chicken breasts, trimmed of excess fat Instructions Preheat oven to 375°F. Lightly coat a 9×13 baking dish with nonstick spray and set aside. In a medium bowl, mix together the sour cream, garlic powder, seasoned salt, pepper, and 1 cup of Parmesan cheese.   Place the chicken breasts evenly into the pan. Spread the sour cream mixture on top of the chicken. Sprinkle with the remaining Parmesan cheese. Bake for 25-30 minutes, or until the chicken is cooked through. Turn the oven to broil and place the pan under the broiler for 2-3 minutes until lightly browned on top. Serve immediately. This article and recipe adapted from this site

Ingredients 500 g / 1 lb chicken breast , boneless and skinless (2 pieces) Salt and pepper 1/4 cup / 60g flour (Note 1) 50 g / 3.5 tbsp unsalted butter (or 2 1/2 tbsp olive oil) 2 garlic cloves , minced 1 1/2 tbsp apple cider vinegar (or white or other clear vinegar) 1 tbsp light soy sauce (or all purpose, Note 2) 1/3 cup / 90g honey (or maple syrup) Instructions Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper. Place flour in a shallow dish. Coat chicken in flour and shake off excess. Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later. Place chicken in skillet and cook for 2 - 3 minutes until golden. Turn and cook the other side for 1 minute. Turn heat down slightly to medium high. Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts. Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, th...

Ingredients 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces 1 cup (125g) all-purpose flour 5 cups (140g) corn flakes cereal, crushed lightly ½ teaspoon salt ½ teaspoon freshly ground black pepper ½ teaspoon garlic powder ¼ teaspoon smoked paprika 2 large eggs ¼ cup (60ml) milk Easy Honey BBQ Sauce 3/4 cup (222g) your favorite BBQ sauce (I like Sweet Baby Rays Original) 1/4 cup (80g) honey 1/4 cup (68g) ketchup Instructions Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Place the bite-sized pieces of chicken in a large bowl. Add flour and stir to coat each piece. Set aside. Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a large bowl. Set aside. Whisk the eggs and milk together in a small bowl. This next step gets your hands a little messy so have paper towels nearby. Dip each piece of chicken in the egg mixture, letting any excess drip off. Then generously roll in the ...

Ingredients 4 boneless skinless chicken breasts, 6 ounces each 4 ounces cream cheese, room temperature ½ cup grated cheddar cheese 1 packet ranch seasoning 1/2 cup buffalo sauce 1 tablespoon fresh parsley Ranch or blue cheese dressing, for serving Instructions Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray. Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each breast, being careful not to cut all the way through. Set chicken aside. Add the cream cheese, cheddar, and ranch seasoning to a small bowl and stir well to combine. Spoon the cream cheese mixture evenly into piece of chicken. Place the chicken in the prepared baking dish and brush heavily with the buffalo sauce. Bake for 25 minutes, brushing with additional sauce every ten minutes. Sprinkle with freshly chopped parsley and drizzle with ranch or blue cheese dressing before serving. Notes Blue cheese crumbles may be swapped for the cheddar. To reduce so...

Ingredients Main Ingredients: 6 bacon strips 2 tablespoons olive oil 1 pound boneless and skinless chicken (thick in size, such as chicken breasts) salt and pepper 1 teaspoon garlic powder 1 tablespoon butter 3 garlic cloves (minced) 4 small tomatoes (diced) 2 cups spinach 1 1/2 teaspoon paprika 1 teaspoon Italian seasoning (more, if desired) 1/4 teaspoon crushed red pepper flakes 1/2 teaspoon salt 1.5 cup heavy cream 1 cup Parmesan cheese shredded (more for garnish) Pasta: 10 oz. penne pasta 2 tablespoons Parsley (chopped) Instructions BACON: Add bacon strips to the skillet and cook until crispy. Transfer cooked bacon to a paper towel-lined platter that will absorb extra grease. Chop into 1 inch pieces CHICKEN: Paper towel dry the chicken and season with salt, pepper and garlic powder. Then set aside. Heat olive oil in a large deep skillet. Add chicken breasts and cook on each side on medium high heat for about 4 minutes per side (for a total of 8 minutes) until nicely browned. If chi...

Ingredients 4 boneless skinless chicken breasts 1 medium onion, chopped 1 can 10.5 ounces cream of chicken soup 1 1/2 cups chicken stock 1 cup cooked rice 2 cups cheddar cheese, shredded 1 can (15 ounces) corn kernels, drained fresh chopped parsley, to garnish Instructions To the bowl of a slow cooker, add the chicken breasts and sprinkle on the onion. In a medium bowl, stir together the soup and stock and pour over the chicken. Cook on low for 8 hours. When ready to serve, remove the chicken and shred with two forks. Add the chicken back to the slow cooker along with the rice, cheese, and corn. Stir to combine and garnish with parsley. This article and recipe adapted from this site

Ingredients 1 1/2 lbs Chicken Breasts 2 tbsp olive oil 16 ounces mushrooms (sliced) 1 onion (diced, medium) 2 cloves garlic (minced) 1 1/2 cups chicken broth 2 tbsp cornstarch salt and pepper ( to taste) fresh parsley (chopped ; optional) Instructions In a medium skillet, add oil and chicken. Cook on medium-high heat and sear until brown, flip, and brown the other side. Place in slow cooker. In the same pan, add onion and saute until tender. Add to slow cooker. Place the mushrooms, garlic, and parsley in an even layer over the chicken and onions in the slow cooker. Pour in chicken broth and sprinkle with salt and pepper and cook on low for 4 hours. Remove the chicken from the slow cooker, and add cornstarch to the juices and mushrooms. Whisk until smooth. Return chicken to slow cooker and cook until the gravy is thick about 20 minutes. Serve over rice or pasta! This article and recipe adapted from this site

Ingredients 2 lb Boneless Skinless Chicken Breast 2 box Stovetop Chicken Stuffing Mix 2 can Cream of Chicken Soup 1 can 14 oz Chicken Broth Salt & Pepper to taste Instructions Spray slow cooker with non stick spray. Season chicken breasts with salt and pepper. Place in bottom of slow cooker. Sprinkle stuffing mix over the top of the chicken. Whisk together soup and broth until blended and pour evenly over dry stuffing. Cover and cook on high for 4 hours or low for 7 hours. This article and recipe adapted from this site

INGREDIENTS 1 pound boneless skinless chicken breast 1 tablespoon taco seasoning 1 8-oz jar salsa 1 15-oz can black beans rinsed and drained 1 cup frozen corn 1 onion coarsely chopped taco shells and toppings you like INSTRUCTIONS Place all ingredients EXCEPT for the taco shells and toppings in your crockpot. Stir, making sure there's some sauce underneath the chicken so it doesn't end up sticking to the bottom. Cook on LOW for 8 hours or on HIGH for 4 hours. Shred with a fork, then serve with taco shells and your favorite taco toppings. NOTES Nutrition is an estimate and WITHOUT taco shells or toppings, as this will be very individual. This article and recipe adapted from this site

Ingredients 2 lb boneless skinless chicken breasts salt and pepper 1 cup honey 1 cup low sodium soy sauce 1/2 cup ketchup 4 Tablespoons vegetable oil 2 cloves minced garlic or 1 teaspoon minced garlic in oil 1/2 cup onion diced 1/2 teaspoon red pepper flakes Instructions Trim your chicken breasts, sprinkle with salt & pepper and place them in your slow cooker. In a medium bowl, add the honey, soy sauce, ketchup, oil, garlic, onion and red pepper flakes. Stir well to combine. Pour over the chicken in the slow cooker. Cook on low for 3-4 hours or high for 1½ to 2½ hours. When done, remove chicken from crock pot and cut into chunks. Notes Adapted from Table for Two Nutrition Serving: 1g | Calories: 715kcal | Carbohydrates: 85g | Protein: 52g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 145mg | Sodium: 2668mg | Potassium: 1121mg | Fiber: 1g | Sugar: 78g | Vitamin A: 295IU | Vitamin C: 6.4mg | Calcium: 39mg | Iron: 2.6mg This article and recipe adapted from this site

Flourless Marshmallow Crunch Brownies For the Brownies*: 2 cups white sugar 3/4 cup vegetable oil 4 large eggs 2 teaspoons vanilla 1 1/2 cup dark cocoa powder 1/4 teaspoon salt 1/2 cup chocolate chips or chopped chocolate For the Topping: 1 bag mini marshmallows (10.5 oz. or 5.5 cups) 2 cups chocolate chips (or chopped chocolate) 1 1/4 cups peanut butter 5 tablespoons butter 3 cups Rice Krispies, gluten free if needed (I actually used Cocoa Krispies because I strangely can't find plain here. Not complaining.) Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan. Combine the sugars and oil and beat until well combined. Add in the eggs and vanilla and whisk together. Beat for about two minutes. Add the cocoa powder and salt to the batter and blend until smooth. Fold in the chocolate chips. Pour into prepared pan. Bake the brownies for about 17 minutes and then top with the marshmallows. Continue baking 8 more minutes (if using a different recipe for the brownies, just mak...