pineapple-juice001

Ingredients Cake: One 1 1/4 cups unsweetened applesauce or oil, this is what my Nana used 2 cups granulated sugar 3 eggs room temperature Two 2 cups all-purpose flour 1 tsp baking soda 1 1/2 tsp baking powder 1/2 tsp salt 1 tsp cinnamon Three 2 cups grated carrots 1 cup shredded sweetened coconut 1 cup chopped nuts optional 1 tsp vanilla 1 cup Dole crushed pineapple not drained! {use the pineapple in JUICE not syrup} Cream Cheese Frosting: 1/2 cup butter softened 8 oz cream cheese softened 1 tsp vanilla 1 lb powdered sugar top with toasted pecans or coconut if desired Instructions Preheat oven to 350 degrees. Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients. Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.) Bake for 35-40 minutes for the 9x13 and 9...

Ingredients 2 cups flour 2 cups sugar ½ cup butter 1 cup water 4 Tablespoons cocoa ½ cup shortening ½ cup buttermilk ½ teaspoon baking soda 2 eggs 1 teaspoon vanilla FROSTING ½ cup butter 6 Tablespoons milk 3 cups powdered sugar 1 teaspoon vanilla ? cup caramel sauce, I used caramel ice cream topping in the jar ADDITIONAL TOPPINGS 2½ cups toasted coconut, See instructions below for how to make it 7 to 8 ounces caramel, either Kraft Caramel Cubes or from a block of Caramel. I used a block of Peter's Caramel. ? cup evaporated milk ¾ cup milk chocolate chips 1 teaspoon shortening or oil Instructions Before making the cake, line an 18x13x1 inch cookie sheet with foil and spread shredded sweetened coconut evenly over cookie sheet. Bake at 375 degrees F for 10 to 15 minutes, checking and tossing coconut regularly, every 2-5 minutes, to make sure all the coconut gets toasted evenly and does not burn. Coconut is done when it is golden brown. In a large mixing bowl, measure flour and sugar....

Ingredients Crust 1 3/4 cups vanilla wafer crumbs 1/4 cup brown sugar 1/3 cup unsalted butter melted Pecan Filling 1 cup sugar 2/3 cup dark corn syrup 1/3 cup unsalted butter melted 2 large eggs lightly beaten 1 1/2 cups pecans chopped 1 tsp vanilla extract Cheesecake Filling 24 oz cream cheese softened 1 1/4 cups light brown sugar 2 tbsp all purpose flour 4 large eggs 2/3 cups heavy whipping cream 1 tsp vanilla extract Topping 3 1/2 tbsp unsalted butter melted 1/2 cup brown sugar 1 tsp cinnamon 1/4 cup heavy whipping cream 1 cup toasted pecan chopped Instructions Crust Line the bottom of 9 inch springform pan with parchment paper and set aside. Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. Set in the fridge to firm the crust while making the filling. Pecan Filling In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and bring to a boil o...

INGREDIENTS CHOCOLATE CAKE 1 cup flour 1 cup sugar 1/4 + 1/8 cup cocoa powder 1 tsp baking soda 1 large egg 1/2 cup buttermilk 1/2 cup vegetable oil 3/4 tsp vanilla extract 1/2 cup boiling water STRAWBERRY ICE CREAM 8 oz cream cheese, softened 1/2 cup sugar 1/8 cup milk 4 tsp strawberry extract 8 oz Cool Whip (or homemade whipped cream) about 20 drops red food coloring VANILLA BEAN ICE CREAM 8 oz cream cheese, softened 1/2 cup sugar 1/8 cup milk 2 tsp vanilla bean paste 2 tsp vanilla extract 8 oz Cool Whip (or homemade whipped cream) WHIPPED CREAM ICING 3/4 cup whipping cream 1/2 cup powdered sugar 1/2 tsp vanilla extract INSTRUCTIONS NOTE: 8-inch springform pans are best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen. You want to make your cake l...

Ingredients 2 cups finely crushed graham crackers (from 15 sheets) 3 Tbsp granulated sugar 7 Tbsp salted butter , melted 4 (8 oz) pkg cream cheese, softened 1 1/2 cups granulated sugar 3 Tbsp all-purpose flour 4 large eggs 2 tsp vanilla extract 1/2 cup sour cream 1/2 cup heavy cream Salted Caramel Sauce or Strawberry Sauce , recipes follow Instructions Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding a well heaped Tbsp to each (so nearly 2 Tbsp). Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling. In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until ...

INGREDIENTS 40 g lupin flour or fat-reduced almond flour* see notes! 15 g almond flour 2 tablespoons erythritol or 1/4 tsp pure monkfruit extract 1 teaspoon baking powder 1/2 teaspoon xanthan gum 2 eggs 1/2 teaspoon vanilla extract 2 tablespoons heavy whipping cream 6-8 tablespoons water 40 g mozzarella cheese very finely grated!** avocado oil coconut or lard, for frying TO SERVE powdered erythritol or sweetener of choice! INSTRUCTIONS Mix lupin flour (or fat-reduced almond flour), almond flour, sweetener, baking powder and xanthan gum in a small bowl. Set aside. Whisk thoroughly together in a medium bowl the eggs and vanilla extract. Whisk in the dry ingredients followed by the heavy cream and water, a tablespoon at a time. You can play with the thickness a bit, but I found the best consistency to be with 6 TBSP of water (the batter is thicker, but will fluff up nicely in the oil). Mix in the mozzarella and allow the batter to rest while you heat up your oil. Prepare your frying stati...

Ingredients 3 ¼ Cups Thai Kitchen Coconut Milk 800 mL 2 oz Dark Chocolate 60 g, finely grated or chopped 2 tbsp Molasses 30 mL 2 tsp Club House Ground Cinnamon 10 mL 2 tsp Club House Ground Allspice 10 mL 2 tsp Club House Ground Nutmeg 10 mL 2 tsp Club House Ground Ginger 10 mL 2 tbsp Billy Bee Honey 30 mL For Coconut Whipped Cream (Optional) 13.5 oz Thai Kitchen Coconut Milk 400 mL, chilled 1 tbsp Club House Pure Vanilla Extract 15 mL 1 tbsp Billy Bee Honey 15 mL For Coconut Whipped Cream (Optional) 13.5 oz Thai Kitchen Coconut Milk 400 mL, chilled 1 tbsp Club House Pure Vanilla Extract 15 mL 1 tbsp Billy Bee Honey 15 mL Instructions Heat the coconut milk in a saucepan over medium heat until until it approaches a soft boil. Remove from heat and whisk in the chocolate, molasses, spices and honey until fully melted. Serve immediately and top with coconut whipped cream if desired. For Coconut Whipped Cream (Optional) Scoop out the cream from the can of coconut milk and set aside the wate...

Ingredients 1 cup butter softened 3/4 cup brown sugar 1/2 cup sugar 1 cup molasses 2 eggs 3 cups Bob's Red Mill Organic All-Purpose White Flour 1 1/2 tsp cinnamon 1/2 tsp all-spice 1 1/2 tsp ginger 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1 1/4 cup mik CREAM CHEESE FROSTING 2 cups butter softened 2 8 oz blocks cream cheese, softened 4-5 cups powdered sugar 1/4 cup heavy cream 1 tsp cinnamon add more if needed and taste to your liking CARAMEL SAUCE 1 11 oz bag caramel bits 1/2 cup cream Instructions Preheat oven to 350. Spray 2 9" round cake pans with non-stick cooking spray and line with parchment paper, set aside. In bowl with electric mixer mix together your butter and sugars until light and fluffy, about 2-3 minutes. Add in your molasses and eggs and keep mixing until smooth. In another bowl mix together your flour, baking powder, baking soda and spices. Alternate adding your flour mixture and milk into butter mixture in about 3 additions. Once everything is blended, d...

INGREDIENTS Eggnog Cake: 1 1/2 cups all-purpose flour 1 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp nutmeg ground 1/4 tsp cinnamon ground 1/2 cup unsalted butter room temperature 1/2 cup granulated sugar 1/2 cup light brown sugar packed 2 large eggs room temperature 1 tsp vanilla 3/4 cup eggnog room temperature Rum Simple Syrup: 1/2 cup water 1/2 cup granulated sugar 1 Tbsp rum Cream Cheese Frosting: 1 cup unsalted butter room temperature 6 oz cream cheese full fat, room temperature 3 cups powdered sugar 1 tsp vanilla 1/2 tsp nutmeg * ground, optional White Chocolate Ganache: 3 oz white chocolate chopped 1 oz heavy whipping cream INSTRUCTIONS Eggnog Cake: Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment. In a medium bowl, whisk flour, baking powder, nutmeg, cinnamon, and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugars and beat on med-high until pale and fluffy (2-3mins). Reduce speed and...

Ingredients Brownies 12 oz semi-sweet or bittersweet chocolate chips 6 tbsp unsalted butter cut into small cubes 3/4 cup granulated sugar 1 tsp vanilla extract 3 eggs room temperature 1/4 cup unsweetened cocoa powder 1/3 cup cornstarch 1/2 tsp salt 1 cup mini semi-sweet chocolate chips Cheesecake Layer 8 oz cream cheese softened 1/2 cup granulated sugar 1 egg room temperature 1/2 tsp vanilla extract Instructions Preheat the oven to 350F. Lightly spray an 9-inch square baking pan with cooking spray. Line with parchment paper leaving an overhang for easy removal. Set aside. Brownies In a large bowl, combine chocolate chips and butter. Melt in 30-second increments, on high heat in the microwave, stirring in between. Stir in sugar and vanilla until completely combined. Add eggs one a time, stirring in between until combined. In a small bowl, whisk together cocoa powder, cornstarch, and salt. Add dry mixture to wet mixture and stir vigorously until the mixture is smooth and begins to pull a...

INGREDIENTS VANILLA CUPCAKES 6 tbsp (84g), unsalted butter, room temperature 3/4 cups (155g) sugar 6 tbsp (86g) sour cream, room temperature 2 tsp (10ml) vanilla extract 3 large egg whites, room temperature 1 1/4 cups (163g) all purpose flour 2 tsp (8g) baking powder ¼ tsp salt 6 tbsp (90ml) milk, room temperature 2 tbsp (30ml) water, room temperature PASTRY CREAM FILLING 2 egg yolks 6 tbsp (78g) sugar 1 1/2 tbsp cornstarch 1 cup + 2 tbsp (270ml) milk 1 tbsp (14g) salted butter 1 tsp vanilla extract CHOCOLATE GANACHE 12 oz (338g) semi sweet chocolate chips 2 tbsp (30ml) light corn syrup 3/4 cup + 2 tbsp (210ml) heavy whipping cream INSTRUCTIONS Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time. Add sour cream and vanilla extract and mix until well combined. Add egg whites in two batches, mixing until well comb...

Ingredients Cake Ingredients 1 box white or yellow cake mix + box ingredients 1 20- ounce can apple pie filling Frosting Ingredients 1 cup softened butter 3 cups powdered sugar 1/2 cup brown sugar 1 teaspoon cinnamon 2 tablespoon milk 1 teaspoon vanilla Instructions To make the cupcakes: Preheat oven as directed on the cake mix. Line a 9-cup muffin tin with paper liners. Prepare batter according to box directions. Fill liners 2/3 full and bake according to box directions for cupcakes. Allow to cool completely. Use a knife to dice apples into smaller pieces. Use a knife to core out a plug in the middle of each cupcake and fill with pie filling. To make the frosting: Whip the butter, brown sugar, cinnamon and vanilla until fluffy. Gradually add powdered sugar. Add milk until you reach the desired consistency. Transfer to piping bag and frost each cupcake. Source :  http://www.savingeveryday.net/apple-pie-cupcakes/

Ingredients Eclair Cake 15-20 Graham Crackers broken in half 1 pkg. vanilla instant pudding 3.4 oz. size 1-1/2 cups 2% milk cold 8 ounces COOL WHIP Whipped Topping thawed Chocolate Topping ½ cup brown sugar ¼ cup cocoa powder ¼ cup butter ¼ cup milk 1 Tbs vanilla extract White Chocolate Drizzle 1/2 cup white chocolate chips Instructions Eclair Cake In a large bowl beat the pudding mix with the milk, using a hand mixer. Let it set up a little, then stir in thawed Cool Whip. In an 8 x 8 square pan, put a single layer of graham crackers, approximately 10 squares, then top with 1/2 of the pudding cool whip mixture. Repeat this by adding 10 more graham cracker squares. Then spread the other half of the pudding mixture over the squares. Top with remaining 10 graham cracker squares. Then make chocolate topping (below), cover with topping, and then chill in the refrigerator for 2-3 hours. Just before serving take white chocolate chips and melt in microwave in 20 second increments, stirring bet...

Ingredients 1/2 cup butter, softened 1/2 cup shortening 2 cups sugar 5 large eggs, separated 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 cup buttermilk 1-1/2 cups sweetened shredded coconut 1 cup chopped pecans CREAM CHEESE FROSTING: 11 ounces cream cheese, softened 3/4 cup butter, softened 6 cups confectioners' sugar 1-1/2 teaspoons vanilla extract 3/4 cup chopped pecans Directions Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and granulated sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans. In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes...

Ingredients 2 c. fresh strawberries crushed 2 3 oz strawberry Jell-O 3 c. miniature marshmallows 18.25 oz. strawberry cake mix + ingredients to prepare cake mix Cool Whip Take your two cups of strawberries and crush them with a fork. Pour into a greased 9x13 in cake pan. Sprinkle strawberry Jell-O over the top of the strawberries. Then sprinkle the marshmallows over the Jell-O. Prepare cake mix according to package directions. Pour over the marshmallows. Bake at 350 degrees for 40-50 minutes or until cake tests done. Let sit for about 15 minutes and then run a knife around the outside of the cake. Flip onto a serving tray. Refrigerate. Serve with Cool Whip. Store leftovers in refrigerator. Source :  https://www.julieseatsandtreats.com/upside-down-strawberry-cake/

Ingredients  seamless crescent roll dough I used Pillsbury 1 cup cooked chicken 1 cup frozen peas and carrots 1/2 cup cream of chicken condensed soup 4 oz cream cheese 1/2 cup cheddar cheese Instructions Preheat your oven to 375 degrees. In a large bowl, combine the frozen veggies, cheddar cheese, and chicken. In a separate bowl mix together the cream cheese and the condensed soup. Add it to the chicken-veggie mixture. Spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides. Spread the chicken-veggie-soup mixture down the middle of the dough. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over. Pinch the ends of the dough to keep the filling inside while it bakes. Bake for ...

Ingredients For the Cake 14 ounces pre-made angel food cake For the strawberry topping 1 16-ounce package fresh strawberries washed, tops removed and sliced thinly 3/4 cup homemade strawberry glaze (see notes) For the cream cheese layer 8 ounces cream cheese softened 1 cup powdered sugar 1/3 cup milk For the Whipped Cream *see notes 1 cup heavy whipping cream 1 cup powdered sugar 1 teaspoon vanilla extract Instructions Slice the angel food cake into 1″ cubes and layer them in the bottom of an ungreased 9×13 baking dish. Set aside. Make the whipped cream In a medium bowl, add the cold whipping cream and vanilla. Beat on high with a hand mixer or in a stand mixer until the mixture starts to foam and get slightly thicker–about 3 minutes. Add the powdered sugar and beat on high until stiff peaks form–another 2 to 3 minutes. Be careful not to over beat your cream or it will separate and turn to butter. When the mixture will hold a peak that doesn’t fall over, it’s ready. Make the cream chee...

Ingredients Cake 1 cup Challenge butter 1/3 cup unsweetened cocoa 1 cup water 1/2 cup buttermilk 2 large eggs 1 teaspoon baking soda 1 teaspoon vanilla extract 2 cups sugar 2 cups all-purpose flour 1/4 teaspoon salt Chocolate-Buttermilk Frosting 1 cup Challenge butter 1/4 cup unsweetened cocoa 1/3 cup buttermilk 1 (16-ounce) package confectioners' sugar 1 teaspoon vanilla extract 1/2 cup toasted pecans Instructions Preheat oven to 350 degrees and grease a 9X13-inch pan. Combine 1 cup butter, 1/3 cup cocoa, and 1 cup water in a small saucepan and heat over low heat, stirring constantly, until butter is fully melted. You can cut the butter into pieces to speed up the process. Remove from heat. Using an electric mixer, beat buttermilk, eggs, baking soda, and vanilla extract until smooth. Gradually add melted butter mixture, beating until mixed. In a medium bowl, combine sugar, flour, and salt. Add to buttermilk mixture and beat until blended. Pour batter into prepared pan. Bake for 30...

INGREDIENTS: Crust: 24 Oreo Cookies 5 tbsp melted Butter 4 Filling: 24 oz softened Cream Cheese 8 oz Whipped Topping (like Cool Whip) 1 tsp Vanilla 1 cup Powdered Sugar 1 1/2 cup Peanut Butter 30 Reese’s Miniatures cut in quarters 8 DIRECTIONS: Put cut Reese’s cups in freezer for 30 minutes to harden. Crush Oreos in food processor and add melted butter. 5 Press mixture into bottom and partway up sides of springform pan. 7 Refrigerate at least 30 minutes to firm. Beat together cream cheese, powdered sugar, vanilla and peanut butter until well mixed. Fold in whipped topping until uniformly blended. 6 Fold in half of frozen Reese’s. Pour/spread into pan and refrigerate for at least 4 hours or until firm. Remove from springform pan and top with remaining Reese’s. You can also drizzle with chocolate syrup if desired. Source :  http://www.raininghotcoupons.com/reeses-peanut-butter-no-bake-cheesecake/

Ingredients For the Chocolate Chip Cookie: 1 and 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon flaky sea salt (regular salt will work in a pinch) 7 tablespoons unsalted butter, at room temperature 1/2 cup packed dark brown sugar 1/4 cup granulated sugar 1 teaspoon vanilla 1 large egg 3/4 cup semi-sweet chocolate chips For the Brownie Cookie: 6 tablespoons unsalted butter, melted 1/2 cup semi-sweet chocolate chips, melted 1 cup all-purpose flour 2 tablespoons unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup packed dark brown sugar 1/4 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg + 1 egg yolk, at room temperature 3/4 cup milk chocolate chips Instructions For the Chocolate Chip Cookie: In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the *room temperature butter on me...