Nutella Banana Muffins

Nutella Banana Muffins
(adapted from delicious days)

1 stick = 1/2 cup butter (melted)
2 large ripe bananas
2 eggs
1/2 cup sugar
1/3 cup Nutella
1/2 cup vanilla rice milk
1 tsp. baking soda
2 tsp. baking powder
1 1/2 cups all-purpose flour

In medium bowl, add melted butter. Mash bananas into butter with a fork. Mix in all the remaining ingredients except the flour. Stir well with a wooden spoon. Add flour and stir just until combined. I used my regular sized muffin pan and put in paper liners. Pour batter into muffin pan and bake for about 30 minutes at 350 degrees.

Dark Chocolate Cake with Dark Chocolate Peanut Butter Frosting

Dark Chocolate Cake

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S SPECIAL DARK Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "ESPECIALLY DARK" CHOCOLATE FROSTING(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "ESPECIALLY DARK" CHOCOLATE FROSTING

 10 to 12 servings

"ESPECIALLY DARK" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S SPECIAL DARK Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup Peanut Butter

Melt butter, Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Chocolate Chip Cookies

Sorry for the cookie over load....but who doesn't need cookie recipes from time to time :)


3/4 c. salted butter (softened)
1/4 c. canola oil
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
3 c. flower
1 1/2 c. chocolate chips

1. Preheat over to 350 degrees
2. Cream butter, oil, and sugars
3. Add eggs. Beat until batter is fluffy
4. Add baking soda, baking powder, salt, vanilla, and flower
5. Fold in chocolate chips
6. Roll cookies into 1 inch balls. Place on cookie sheet 2" apart
7. Bake for 8-9 minutes

Swig Sugar Cookies

I made these sugar cookies the other day.  They were super easy and very good

Cookie:
1 C butter, softened
3/4 C Canola oil
1 1/4 C granulated sugar
1/2 C powdered sugar
1 Tbsp water
1 tsp almond extract
2 eggs
1/2 tsp baking soda
1/2 tsp cream of tarter
1 tsp salt
5 1/2 cups flower

Frosting:
1/2 C butter, softened
1/2 C light sour cream
5 C powdered sugar
1/2 tsp vanilla
red food coloring (or whatever color you want)

1. Preheat over to 350 degrees.
2. In a bowl, cream together the butter, canola oil, granulated sugar, powdered sugar, water, and almond extract. Then add in eggs and blend to combine
3. Add in baking soda, cream of tarter, and salt.  Blend to combine
4. Then add in flower and blend just until combined
5. Shape dough into golf ball sized balls. Place 6-8 on your cookie sheet depending on how large it is.  Then dip the bottom of a drinking glass in sugar(I didn't dip my glass in the sugar) and then press the golf ball sized dough down until about 1/2 inch thick and the edges get that crinkly effect.
6. Bake for 8-10 minutes. This is a little tricky because the cookie will look under done.  They really don't get any color to them. They will just look firm. Do not over bake.
7. Allow cookies to cool and refrigerate.
8. For the frosting, cream the butter, sour cream, sugar, and vanilla together until well blended.  If you need to you can add a little milk if needed.  I didn't think it needed any.  And add food coloring.
9. Spread frosting over chilled cookies and serve.  Makes 2 dozen.

Peach Crunch Cake

i found this recipe on Pinterest and tried it last night.  It is AMAZING!! And so ridiculously easy!  Here is the original post: http://www.bakerella.com/ridiculously-easy/ It has pictures to make it even easier!

Ingredients:

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.

On the original post a lot of the comments say that they make it with cherries and pineapple! Yum! I might need to make it again!!

Texas Sheet Cake

This is a recipe that I got from my Faria family.  I make it for Michael every year on his birthday.  I love it so much!!

Texas Sheet Cake-

Step One:

2 cups sugar

2 cups flour

1/2 tsp. salt

*Stir together in a mixing bowl and set aside.

Step Two:

2 cubes margarine

1 cup water

6 Tbsp. cocoa

*Put in sauce pan, bring to a boil and remove from heat

Step Three:

2 eggs, slightly beaten

1 Tbsp. vinegar

1 tsp. vanilla

1/2 cup sour cream or cream cheese

1 tsp. baking soda

*Mix together

Add steps 2 and 3 to step 1 alternately.  Beat until well mixed.  Place in a greased a floured sheet cake pan (cookie sheet) and bake at 375 degrees for 20 minutes.

Frosting-

Bring to a boil:

1 cube margarine

6 Tbsp. milk

4 Tbsp. cocoa

Add:

1 box (3 1/2 cups) powdered sugar

1 tsp. vanilla

1 cup nuts

Beat well.  Spread while warm onto warm cake.

I use walnuts, and I wish I had used more! It's hard to spread them out evenly over the cake because the frosting is pretty liquidy.  But it is oh so delicious!

Chocolate Lava Cake

I found this recipe on Pinterest and am glad to say it was not a pinstrosity!  We had a lot of left overs, so on day two I sprinkled walnuts on top and liked it even better!

Time: 15 min. prep + 2 1/2 hours cooking Yield: 12 servings Recipe from Betty Crocker 1 box chocolate cake mix 1 1/4 C milk 1/2 C vegetable or canola oil 3 eggs 1 (3.9 ounce) instant chocolate pudding 2 C milk (I used 1 %) 1 (12 ounce) bag milk chocolate chips parchment paper 1. Grab a 3-4 quart crock pot and line it with parchment paper. Spray the inside of the paper with cooking spray. The parchment paper helps the cake cook without burning along the edges. You can make it without the paper, just be sure to watch it closely. 2. Find yourself a nice chocolate cake mix and pour it into your stand mixer or medium-sized mixing bowl. 3. Add 1 1/4 cup milk, 1/2 cup oil and 3 eggs. Beat on low-speed for 1 minutes. Scrape the bottom of the bowl and beat on medium speed for 2-3 minutes or until the batter in nice and glossy. 4. Pour the batter into the lined crock pot. 5. Pour one small box of chocolate pudding into your stand mixer or medium-sized mixing bowl. Add 2 cups cold milk and beat it until the pudding thickens. Should take about 3-4 minutes. 6. Pour the pudding over the top of the cake batter. Don't stir it. Really, cross my heart and hope to die. It will cook up best if you leave the layers be. 7. Grab a bag of milk chocolate chips and pour the pretty little things all over the top of the pudding. Again, please do not stir it. 8. Cover the crock and cook on low for 2 1/2 hours, or until the top of the cake is set. The bottom layer of the cake will be all gooey and soft. Yum. 9. Place some on a plate and add a  cool scoop of ice cream or whipped cream right on top. Original post: http://jamiecooksitup.net/2013/07/chocolate-lava-cake-crock-pot/

Pumpkin Muffins

Mix Dry Ingredients:

2 1/2 Cup	Flour
1 Cup	Sugar
1 tsp	Baking Powder
1 tsp	Baking Soda
1 tsp	Salt
3/4 tsp	Cinnamon

Mix Wet Ingredients:

3	Eggs, beaten
1/2 Cup	Brown Sugar
3/4 Cup	Butter
1/2 Cup	Buttermilk
15 oz	Pumpkin

Mix wet and dry ingredients together

If you want (and I recommend it) you can add chocolate chips

Bake at 350 degrees for 30-35 minutes

Drizzle:

1 tsp	Cinnamon
2 Cup	Powdered Sugar
5 Tbsp	Hot Heavy Whipping Cream

Drizzle over muffins while they're still warm.  It's best to take them out of the tins and do it on aluminum foil, or something similar . . . It gets a bit messy but is oh so delicious!