Banana Cake

I was very proud of myself on this recipe! It was very moist and dense, I loveedd it!

Banana Cake with Chocolate Frosting

SERVES 8 TO 10

Banana Cake

2 cups all-purpose flour
1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

¾ cup (1 ½ sticks) butter, softened

1 ½ cups sugar

3 eggs, lightly beaten

1 teaspoon vanilla extract

½ cup buttermilk (see Note)

1 ½ cups mashed ripe bananas

Chocolate Frosting

½ cup (1 stick) butter

1/3 cup cocoa

1/3 cup evaporated milk or half-and-half

4 cups sifted confectioners' sugar
1 teaspoon vanilla extract

TO MAKE THE CAKE, heat the oven to 350°F. Grease and flour two 9-inch round cake pans. Combine the flour, baking soda, bak­ing powder, and salt in a medium bowl, and stir with a fork to combine well.

IN A LARGE BOWL, combine the butter and sugar, and beat well, about 2 minutes. Add the eggs, one by one, and then the vanilla. Beat well for 2 to 3 minutes more, scraping down the bowl occasionally, until you have a smooth batter.

USING A LARGE SPOON or spatula, stir in half the flour just until it disappears into the batter. Stir in the buttermilk, and then the remaining flour, the same way. Quickly and gently fold in the mashed bananas, and then divide the batter between the 2 cake pans.

BAKE at 350°F for 25 to 30 minutes, until the cakes are golden brown, spring back when touched lightly in the center, and begin to pull away from the sides of the pans.

COOL FOR 10 MINUTES in the pans on wire racks or folded kitchen towels. Then turn out onto wire racks or plates to cool completely, top side up.

TO MAKE THE FROSTING, in a medium saucepan, combine the butter, cocoa, and evaporated milk. Place over medium heat and bring to a gentle boil. Cook, stirring often, for about 5 minutes, until the cocoa dissolves into a dark, shiny essence. Remove from the heat and stir in the confectioners' sugar and vanilla. Beat with a mixer at low speed until you have a smooth, thick frosting.

TO COMPLETE THE CAKE, place one layer, top side down, on a cake plate or serving plate, and spread about I cup of frosting evenly over the top. Cover with the second layer, placed top side up. Spread the frosting evenly, first over the sides and then covering the top of the cake.

NOTE: If you don't have buttermilk, stir 1½ teaspoons of vinegar or lemon juice into ½ cup of milk, and let stand 10 minutes.

Cookies and Cream Cheesecakes

Hi, its been a while! I actually made these a while back, i just never got around to posting them!
These were really good, except for the fact i should have left them in the oven for a couple more minutes.






Cookies and Cream Cheesecakes

42 cream-filled chocolate sandwich cookies, such as Oreos, 30 left whole and 12 coarsely chopped

2 pounds cream cheese, room temperature

1 cup sugar

1 teaspoon pure vanilla extract

4 large eggs, room temp., lightly beaten

1 cup sour cream

pinch of salt

1. Preheat oven to 275 degrees F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4.Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer tins to wore racks to cool completely. Refrigerate (in tins) at least 4 hours (or up to overnight). Remove from tins just before serving.

Philadelphia 3-Step Chocolate Lover's Cheesecake

Philadelphia 3-Step Chocolate Lover’s Cheesecake

2 packages (8 ounces each) Philadelphia cream cheese, softened
½ cup sugar
½ teaspoon vanilla
2 eggs
4 squares Baker’s Semi-Sweet Chocolate, melted, slightly cooled
1 Oreo Pie Crust (6 ounces)

BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate.

POUR into crust.

BAKE at 350 degrees F for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Makes 8 Servings

Easy Chocolate Lover's Cheesepie

Okay, so I haven't updated in a long freakin' time! BUT, im back! I've been wanting to try some new recipes I've had marked for quite a while. So, today i saw the cream cheese and butter my mom had sitting out and I asked her what she was going to do with it... and she said make a cheesecake..but I know what kind of cheesecake that was, the kind I hate that she makes. haha. So immediately I asked her for an alternative recipe that i had marked!

Ingredients ^

Chips in^

Baked && Cooling^

The finished masterpiece^

Just gorgeous!

I absolutely loved this cheesecake. Its not hard in any kind of way, and I totally recommend trying this at home;)

Easy Chocolate Lover’s Cheesepie

3 packages (8 oz each) cream cheese, softened
¼ cup sugar
3 eggs
1 teaspoon vanilla extract
2 cups (12-ounce package)
HERSHEY’S MINI CHIPS
Semi-Sweet Chocolate, divided
1 extra serving-size packaged
Graham cracker crumb crust
(9 ounces)
2 tablespoons whipping cream

1. Heat oven to 450 degrees F.

2. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 cups small chocolate chips; pour into crust.

3. Bake 10 minutes. Without opening oven door, reduce temperature to 250 degrees F; continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled.

4. Place remaining 1/3 cup chips and whipping cream in small microwave-safe bowl. Microwave at HIGH (100%) 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred. Cool slightly; spread over top of cheese pie. Refrigerate 15 minutes or until topping is set. Cover; refrigerate leftover cheese pie.
Makes 10 servings.

Turtle Squares

These were soo good. If you make these, be sure to make sure they cool COMPLETELY and when you store them in a container, don't stack them...

It gives you one big one the next day. Haha:)

Ingredients:

The "Crust"

Pouring the jar of caramel:

Raw:

Cooked!

Easy Turtle Squares
From: Favorite Brand Name Baking
1 package chocolate cake mix
½ cup butter, melted
¼ cup milk
1 cup semisweet chocolate chips
1 cup chopped pecans, divided
1 jar (12 oz.) caramel ice cream topping

1. Preheat oven to 350 degrees F. Spray 13x9-inch pan with nonstick cooking spray.

2. Combine cake mix, butter and milk in large bowl. Press half the cake mixture into greased 13x9-inch baking pan.

3. Bake 7 to 8 minutes or until batter begins to form crust. Remove from oven. Sprinkle chips and ½ cup pecans over crust. Drizzle caramel topping over chips and pecans. Drop spoonfuls of remaining batter over caramel mixture; sprinkle with remaining ½ cup pecans.

4. Return to oven; bake 18 to 20 minutes longer or until top layer springs back when lightly touched. (Caramel center will be soft.) Cool completely on wire rack. Cut into squares.

Makes 24 Bars

Apple Pie

Well, my culinary arts instructor suggested we make an apple pie because she had not made it in so long and her mother used to make it. So I thought it was very easy and tasted GOOD and my mom loves apple pie so I made it at home, too.

So, lets get to the good stuff..

Ready for the Oven:

Out of the Oven:

Apple Pie

3 Apples
1 ½ cup sugar
1 T Cinnamon
½ t Cinnamon (on top)
½ c. sugar (on top)
Frozen Pie Crust (2)

In bowl, combine sliced apples, 1 ½ c. sugar, and 1 T cinnamon. Put mixture into pie crust and pour the rest of the sugar and cinnamon on top. Place the other pie crust on top. Bake at 350 F for about 5 minutes. Take out and crimp the sides of the crust. Return to oven and bake 45-60 minutes.

Mandarine Orange Cake

Ingredients:
1 box yellow cake mix
½ cup oil
4 eggs
11 oz. mandarin oranges (with juice)

Directions:
Mix all together. Cook in 3 cake rounds at 325 degrees for 20-25 minutes. Cool completely.

1 small package instant vanilla pudding (do not prepare, just use mix)
1 large can crushed pineapple (with syrup, add a little sugar)
1- 8 oz. (or more) cool whip

Frost layers.

Happy Valentine's Day!

Well mama wanted me to make cupcakes for work so I definitely took her up on that offer! It was fun decorating them, everyone helped out. Hope your Valentine's was nice<333

[The carnation my best friend got me at school, how cuuute.]

Christmas

Sorry this is soooo late, but Ive been really busy and meaning to do this for quite a while.
So around Christmas time my aunt, my mom and I always do our baking. We bake all different kinds of "stuff" and then make individual containers full of it and give them to friends and family.

Fudge:

Chocolate covered pretzels and mini ritz:

sugar cookies:

White chocolate covered pretzels:

Hay stacks:

Oreo Balls:

Wedding cookies:

No bake chocolate oatmeal cookies:

I got tagged twice this week (by HowToEatACupcake), so I figured I better post this or I might get yelled at! The rules: List 7 facts about yourself. Link to the person who tagged you. Tag 7 others!

1. I love to text.

2. I love to clean.

3. I hardly ever buy anything thats not on sale.

4. I ride 4 wheelers.

5. Christmas is my favorite holiday.

6. I could eat Chinese food breakfast, lunch, and dinner.

7. I like photography.

Brownie Bottom Cheesecake

The Brownie part of it:

Ingredients for the cheesecake:
COMPLETE!

Brownie Bottom Cheesecake

Crust: 1 package (10 to 16 ounces) brownie mix, any variety (8X8 pan size)

Filling:
3 packages (8 oz each) PHILADELPHIA Cream Cheese, softened
¾ cup sugar
1 t. vanilla
½ cup BREAKSTONE’S or KNUDSEN sour cream
3 eggs

Crust

PREPARE and bake brownie mix as directed on package for 8-inch square pan in bottom of well-greased 9-inch spring form pan.

Filling

MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Blend in sour cream. Add eggs, mixing on low speed just until blended. Pour over brownie crust.

BAKE at 325 degrees F for 1 hour and 5 minutes or until center is almost set if using a shiny spring form pan. (Bake at 300 degrees F for 1 hour to 1 hour and 5 minutes or until center is almost set if using a dark nonstick spring form pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Makes 12 servings
Prep Time: 20 minutes plus refrigerating
Bake Time: 1 hour 5 minutes

Neopolitan Cupcakes

Well the cake part was OK, but the frosting on the other hand it did not turn out good. My mom said it was because of the humidity in the room that messed up the egg whites.
If your willing to try these i got my recipe from howtoeatacupcake.
But these were still Yum-O!

Easy Cookie Bars

Ingredients

Crust:

Ready for the Oven:

Yum-O

So pretty, so...another picture:

Easy Cookie Bars:
1/2 c. (1 stick) butter or margarine, melted
1 1/2 c. HONEYMAID Graham Cracker Crumbs
1 1/3 c. (3.5 oz) BAKER'S ANGEL FLAKE Coconut
1 c. BAKERS Semi-Sweet Chocolate Chunks
1 c. chopped nuts
1 can (14 oz.) sweetened condensed milk

HEAT oven to 350 degrees F. Line 13x9-inch baking pan with foil; grease foil.

MIX butter and graham cracker crumbs in medium bowl. Press into prepared pan. Sprinkle with coconut, chocolate chunks and nuts. Pour condensed milk over top.

BAKE 25 to 30 minutes or until golden brown. Cool in pan on wire rack. Life out of pan onto cutting board.

Makes three dozen.

Chocolate Torte

Sorry you guys, I have just not been able to take out the time to upload this in so long. I'm in school five days a week with constant test and homework, so its not that convenient for me to do this so often anymore. I will try as hard as I can. I promise you there will be uploads starting in November. Sorry for the inconvenience.

The Crust:

The instant pudding: (3rd layer)

Complete:

This is a recipe my mom has had for forever and she makes it every Christmas and all throughout the holidays. I have no idea why she randomly wanted me to make this, but I was not about to argue. Its sooooo yummy!


Recipe:

1/2 C. margarine
1 C. sugar
1 C. self-rising flour
1 C. chopped pecans
8 oz. cream cheese
1 lg. cool whip
2 pkg. inst. choc. pudding
3 C. milk

1st layer: place 1/2 C. margarine, 1 C flour and 1 C pecans in large dish and chop all together until pecans are fine and press mixture down in bottom of dish. (Instead of doing that, I made sure my butter was soft, and I chopped my pecans in an old pecan chopper and then took my pastry cutter and combined it all.)
Bake at 350 degrees for 15 minutes; cool.
2nd layer: Beat cream cheese and sugar until fluffy. Add 1/2 cool whip and mix well. Spread over first layer.
3rd layer: Mix pudding and spread on top of 2nd layer. then add remaining cool whip.
Garnish with finely chopped pecans.
Chill.

Dark & White Fudge Cupcakes

Ingredients for cake part only:


The water, butter, sugar, and syrup was a little hard to tell if it was done or not:


So cuuteee


Gorgeous!!!





























Dark & white fudge cupcakes
Makes 20 cupcakes

Scant 1 c water
6 tbsp butter
Generous 3/8 c superfine sugar
1 T corn syrup
3 T milk
1 t vanilla extract
1 t baking soda
Scant 1 5/8 cups all-purpose flour
2 T unsweetened cocoa

Topping:
1 ¾ oz. semisweet chocolate
4 T water
3 ½ T butter
1 ¾ oz white chocolate
3 c confectioners’ sugar

Chocolate curls:
3 ½ oz semisweet chocolate
3 ½ oz white chocolate

* Preheat the oven to 350 degrees. Put 20 paper baking cases in 2 muffin pans, or put 20 double-layer paper cases on 2 baking sheets.

*Put the water, butter, superfine sugar, and syrup in a pan. Heat gently, stirring, until the sugar has dissolved, then bring to a boil. Reduce the heat and cook gently for 5 minutes. Remove from the heat and let cool.

*Meanwhile, put the milk and vanilla extract in a bowl. Add the baking soda and stir to dissolve. Sift the flour and cocoa into a separate bowl and add the syrup mixture. Stir in the milk and beat until smooth. Spoon the batter into the paper cases until they are two-thirds full.

*Bake the cupcakes in the preheated oven for 20 minutes, or until well resen and firm to the touch. Transfer to a wire rack and let cool.

*To make the topping, break the semisweet chocolate into a small heatproof bowl, add half the water and half the butter, and set the bowl over a pan of gently simmering water until melted. Stir until smooth and let stand over the water. Using another bowl, repeat with the white chocolate and remaining water and butter. Sift half the sugar into each bowl and beat until smooth and thick. Top the cupcakes up with the frostings. Let set. Serve decorated with the chocolate curls made by shaving the chocolate with a potato peeler.

I got this recipe from: Cupcakes
by: Susanna Tee