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Vanilla Poundcake Strawberry Shortcake 🍓
12 Tbsp unsalted butter
1 C sugar
1 Tbsp Nielsen Massey vanilla
4 eggs
1/4 C whole milk
2 C flour
1 tsp baking powder
1/4 tsp salt
Fresh sliced strawberries
Whipped Cream
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Preheat the oven to 350 degrees and flour and butter an 8x4 inch loaf pan. Add the butter and sugar to a stand mixeron high speed and beat until light and fluffy, about 2-3 minutes. On medium speed add in the vanilla and the eggs one at a time, then the milk until fully combined. Add in the flour, baking powder and salt until just combined then pour into the loaf pan and bake for 60 minutes. Once the loaf has cooled, top with whipped cream and strawberries!
Salty Monsters 🍪
1.5 C room temp butter
1.5 C brown sugar
1/2 C sugar
2 eggs
2 Tbsp cornstarch
2 Tsp baking soda
1 Tsp salt
4 C flour
10 oz M&Ms
16 oz chocolate chips
2 Tbsp Flake salt for top
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Cream butter and sugar. Add eggs and mix until fluffy. Stir in Chocolate chips and M&Ms. The original recipe calls for mini M&Ms, but I couldn’t find any. Refrigerate dough 1 hour. Heat grill (or oven) to 350. Roll dough into golf ball sized balls. Flatten with a fork and roll tops in flake salt. I didn’t have flake salt, so I just sprinkled salt on top. Grill for 9 mins, cool for 5.
Peach Crumb Bars 🍑
Crust/Topping:
1 C sugar
1 Tsp baking powder
3 C AP flour
1/2 Tsp salt
1 cup cold unsalted butter, cubed
1 large egg
1 teaspoon pure vanilla extract
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Filling:
6-7 peaches, diced
1/2 C sugar
4 Tsp cornstarch
juice of 1 small lemon
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Preheat oven to 350°F. Line a 9x13 pan with foil or parchment, and spray with non-stick spray. Using a stand mixer, combine granulated sugar, baking powder, flour, and salt. Add butter, egg and vanilla. Beat on low speed until the butter is evenly distributed in small pieces and the mixture is crumbly. Dump a little more than half of the mixture into the bottom of the prepared pan. Use your hand or the bottom of a measuring cup to evenly press the dough into the pan. Gently stir together all ingredients until combined. Spread the peaches evenly over the crust, then crumble the reserved dough over the top of the peaches. Bake for approximately 40 minutes, until the top is light golden brown, and the peach juices are bubbling. Transfer pan to a rack to cool before cutting into squares. They can be frozen, too!
4 Ingredient Red Velvet Cookies 🍪
1 box red velvet cake mix
2 eggs
1/3 C vegetable oil
Powdered sugar
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Preheat the oven to 375 degrees.
Mix everything except the powdered sugar into a bowl. Spoon into balls and roll in the powdered sugar. Place on cookie sheets leaving about 2 inches between cookies. Use the bottom of a glass to gently flatten the cookies. Bake for 8 to 10 minutes.
Lemon Blueberry Bread 🍞
1 1/2 cups flour
1 Tsp baking powder
1 Tsp salt
1/3 C unsalted butter, melted
1 C sugar
2 eggs
1/2 Tsp vanilla extract
2 Tsp fresh grated lemon zest
2 Tbsp lemon juice
1/2 C milk
1 C fresh or frozen blueberries
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Preheat oven to 350*F and grease a loaf pan. In a separate bowl, whisk the flour, baking powder and salt, and set aside.
In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well combined. While slowly mixing, add flour mixture and milk in two batches . Stop mixing as soon as it's just combined.
Rinse off the blueberries (if using fresh) so they have just a bit of moisture to them.
Add berries to the batter and gently but stir, by hand, to combine. Pour batter into prepared pan and bake for 60 minutes, or until a toothpick comes out clean. Cool bread in the pan for about 30 minutes, then move to a wire cooling rack. Enjoy!
Strawberry Lemon Blondies 🍓🍋
For the blondies :
2 sticks unsalted butter, at room temp
3/4 cup sugar
1 large egg
1/4 cup lemon juice
2 1/4 all purpose flour
1/2 Tsp baking powder
1/2 Tsp salt
1 C diced strawberries
For the Glaze :
1 C powdered sugar
1 Tbsp strawberry purée
1 Tbsp lemon juice
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Preheat the oven to 350. Line a 9 inch square baking pan with parchment paper. This will help you lift out the blondies for easy glazing and slicing later. Cream the butter and sugar until fluffy. Beat in the egg. When the egg is full incorporated, beat in the lemon juice. Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present. Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible. Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. Don't over-bake these, or they will dry out. Let cool on a rack. Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice. Spread the glaze over the cooled blondies. Let the glaze set before slicing.
Carmel Peach Mini Cakes 🍰
1/3 C plus 1 Tbsp unsalted butter, softened
6 Tsp brown sugar
3-5 peaches
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2/3 cup sugar
1 large egg
1 teaspoon pure vanilla extract
½ cup buttermilk
2 Tbsp Carmel ice cream topping + more to drizzle on top
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Preheat the oven to 350. Spray muffin pan with non-stick spray. Divide 1 tablespoon of butter equally into 12 muffin cups. Sprinkle ½ teaspoon of brown sugar into each muffin cup. Slice 1-2 peaches into thin slices. Put about 3 slices into the bottom of each muffin pan. Cut the remaining peaches into small cubes. You should get about 1 cup of cubed peaches. Set aside. In a small bowl, whisk together flour, baking powder, baking soda and salt. In a mixing bowl with paddle attachment, beat the remaining 1/3 cup of butter and sugar together until creamy. Add egg and vanilla extract and Carmel and beat for another 2-3 minutes, or until well combined. The mixture should be fluffy and white. Add half of the flour mixture into the batter, beat for 1 minute. Stir in the buttermilk and beat for another minute. Add the remaining flour mixture and beat just until combined. Fold in the cubed peaches. Divide the batter into 12 muffin pan cups. Bake for 25-30 minutes, or until inserted toothpick comes out clean. Cool the cakes in the pan for 5 minutes. Place the wire rack over the muffin pan and turn the pan upside down to remove the cakes. Let cool and serve with vanilla ice cream or whipped cream drizzled with more Carmel sauce!
One Minute Dream Bars 🍫
1 box cake mix - yellow, white or vanilla
2 eggs, beaten
1/3 C vegetable oil
3 Hershey’s Chocolate Bars, broken into pieces.
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Preheat oven to 350. Beat eggs in a large bowl and add cake mix, oil and chocolate. Grease a 9x13 baking dish. Spread batter evenly in dish. You may need to use you hands or a spatula to help press it down flat. Bake for 20-25 minutes.
Candy Corn Sugar Cookie Bars 🎃
1 C unsalted butter
2 C granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
½ Tsp baking soda
½ Tsp cream of tartar
1.5 C candy corns
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Preheat oven to 375°. Combine butter with sugar and beat on medium speed until well creamed together. Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten. In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add it into batter and beat on medium low speed until well combined and dough forms. Then add in candy corns and mix well.
Press the cookie dough into a 9-inch by 13-inch pan lined with parchment paper. Bake at 375°F 18-20 minutes. Allow the cookie bars to cool completely before cutting and serving.
Peanut Butter Pie 🥧
8 oz cream cheese, room temp
1 C confectioners sugar
1/2 C milk
1/2 C peanut butter
8 oz Cool Whip
1 premade graham cracker crust
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With an electric mixer beat the cream cheese (room temperature) and peanut butter until well blended. Sift the powdered sugar and add it to cream cheese/peanut butter mixture. Add the 1/2 cup milk and beat until the ingredients are well combined. Fold in Cool whip, pour the peanut butter mixture into the crust of your choice. Refrigerate the pie until you are ready to serve it.
Peppermint Bark
2 1/2 C semi-sweet or dark chocolate chips
2 1/2 C white chocolate chips
1/2 Tsp peppermint extract
2 Tbsp coconut oil
1 pack candy canes, crushed
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Line a 9x9 rimmed cookie sheet with parchment paper and set aside. Put candy canes into a ziplock bag and use a can to crush. In a microwave safe bowl, combine semi-sweet chocolate with 1 Tbsp coconut oil. Microwave 30 seconds, remove and stir. Heat in 15 second intervals until fully melted. Once it’s fully melted, pour over the parchment paper in an even layer and put into the fridge. In a another bowl, combine white chocolate, peppermint extract and 1 Tbsp coconut oil. Heat 30 seconds in microwave and stir. Heat for another 15 seconds and repeat process of needed until fully melted. Once the chocolate on the cookie sheet has completely cooled, pour the melted white chocolate over and top. Top with crushed candy canes and refrigerate for at least 1 hour before eating.
Soft Batch Cream Cheese Chocolate Chip Cookies 🍪
1/2 cup salted butter, softened
8 oz cream cheese, softened
1 cup sugar
1/2 cup brown sugar
1 Tsp pure vanilla extract
3/4 Tsp salt
1 Tsp baking soda
2 C flour
12 oz bag of chocolate chips (I mixed semi-sweet and milk chocolate chips)
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Preheat oven to 350 degrees F. In a large bowl, cream butter, cream cheese and sugars until they are smooth/creamy, then add the vanilla and mix well. Next, add flour, salt and baking soda – mix until all the dry ingredients are just blended-Do Not Over Mix! Last, add chocolate chips. Fold the chocolate chips into the dough, until just blended. Place heaping round tablespoons of dough on a ungreased cookie sheet approximately one inch apart. Place cookies in the oven on middle rack and bake for 9-11 minutes, depending on your oven. Bake until cookies turn a light golden brown. Remove, place cookies on rack to cool.Store cooled cookies in an airtight container. Original recipe from @sweetlittlebluebird ❤️
Strawberry Cheesecake Tart 🍰
17.3 oz puff pastry sheets 1 package, thawed (use both sheets)
8 oz cream cheese, room temp
8 oz mascarpone cheese
1/2 cup heavy whipping cream cold
1/2 cup sliced Bobalu strawberries
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Preheat oven to 400°F. Place thawed pastry sheet onto a baking sheet. With a sharp knife or pizza cutter, score a rectangle around the edges of the pastry sheet, about ½” – ¾” from the edge, don’t cut all the way through. Generously poke the middle of the pastry with a fork. Bake 10-12 minutes until pastry sheet is golden (don’t open the oven mid-baking). Meanwhile, prepare the cream. Beat together the cream cheese and mascarpone cheese and sugar. In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the heavy whipping cream gently into the bowl with cream cheese. Once the pastry tart cools, push down the center part tart making room for cream. Add the cream to the middle portion of the tart. Add your favorite berries. Repeat with the second tart. Enjoy immediately or refrigerate.
Double Chocolate Chip Pizooki 🍪
12 Tbsp butter, melted and cooled
1 C light brown sugar
1/2 C granulated sugar
1 large egg
1 egg yolk
2 Tsp vanilla extract
2 C + 2 Tbsp all-purpose flour
1/2 Tsp baking soda
1/2 Tsp salt
1 1/2 cups chocolate chips (I used half white chocolate and half milk chocolate)
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Heat oven to 325 degrees F. Add butter to a microwave safe bowl and microwave for about 45 seconds, or until most of it has melted. Allow it to cool for a few minutes.
Add melted butter, granulated sugar and brown sugar to a medium bowl and beat with an electric mixer until well blended. Add the egg, egg yolk, and vanilla and mix until combined. Stir in the flour, baking soda, and salt, just until combined. Gently stir in the chocolate chips. Press the cookie dough into cast iron skillet.Bake for 20 - 25 mins or until it looks just barely golden. Don’t over-bake it, especially since it will continue to cook in the hot skillet when you take it out of the oven. Allow to cool in the skillet for at least 20-30 minutes before cutting.
Top with 2 scoops of vanilla bean ice cream and serve immediately.
Carrot Cake Blondies 🥕
1 and 1/2 C brown sugar
2 Tsp vanilla extract
1 large egg + 1 egg yolk, at room temperature
1 C carrots, finely grated
1 and 1/2 C plus 2 tablespoons all purpose flour
1/2 Tsp ground ginger
1/2 Tsp cinnamon
1/2 Tsp salt
1/2 C chopped pecans
3/4 of a can cream cheese frosting
Preheat oven to 350 degrees (F). Line a 9x9" inch baking pan with parchment paper and lightly spray with non-stick baking spray; set aside. In a large bowl combine the melted butter, brown sugar, and vanilla; whisk smooth. Beat in the egg and egg yolk, then fold in the carrots. Add in the flour, ginger, cinnamon, and salt and whisk just until combined. Fold in chopped pecans. Pour batter into prepared pan, smooth the top. Place pan in the oven and bake for 32 to 35 minutes. The edges will be brown and the center should be set. Cool completely in pan before removing and frosting. You don't want to rush the cooling! Frost cooled bars by simply scooping the frosting onto the blondies and smoothing it evenly across the top. Sprinkle with pecans. Cut into small squares and serve!
Frozen S’mores Bars 🍫
1 (5.1 oz.) box instant chocolate pudding
2.5 C cold milk
1 (7 oz.) jar marshmallow fluff
4 ounces cream cheese, softened
1 (8 oz.) tub frozen whipped topping, thawed
16 whole graham crackers, broken in half
Line a 9x13 inch pan with parchment paper, leaving a 1-inch overhang. In a medium bowl, whisk together pudding mix and milk until smooth. Pour into prepared pan and spread in an even layer. Place in freezer while you prepare the marshmallow layer. With an electric mixer, beat the marshmallow fluff and cream cheese until smooth. Fold in the whipped topping. Spread marshmallow layer over pudding layer. Cover and return to the freezer for 5-6 hours, or until firm. Let thaw 20-30 seconds before eating!
Peaches + Cream Poke Cake 🍑
1 box (15.25 oz) vanilla cake mix
( and ingredients called for on box)
4 peaches, peeled and cut into large chunks
8 oz cream cheese, softened
1/3 C granulated sugar
1 C heavy whipping cream
1/4 C powdered sugar
fresh peach chunks for topping
Make and prepare cake according to the instructions on the box. Use a toothpick to test center to make sure it comes out dry and clean. When the cake is done, take out of the oven and use the end of a wooden spoon to poke holes all over it. You want larger holes, not small ones, so that the peach mixture soaks into all of the cake. Let the cake cool while you prepare the peach filling. To prepare the filling take the large chunks of peeled peaches and place into a food processor or a blender and blend up. Blend/chop to your liking. Prepare the whipped topping by beating the cream cheese and granulated sugar into a larger mixing bowl. In a separate bowl, or a stand mixer, beat the heavy whipping cream and powdered sugar until stiff peaks form. Add the whipped cream into the cream cheese mixture and stir to combine. Frost the cake, cover, and let refrigerate for at least 4 hours. When you're ready to serve, top the cake or each slice with fresh peach chunks. If you don’t want to create your own whipped cream you can substitute 8 oz cool whip for the heavy whipping cream and sugar.
Peanut Butter Blossoms 🍪
36 Hershey’s Kisses
1 1/3 C all-purpose flour
1 Tsp baking soda
3/4 Tsp fine sea salt
1/2 C unsalted butter, room temperature
1/3 C granulated (white) sugar, plus extra for rolling
1/3 C packed light brown sugar
3/4 C creamy peanut butter*
1 large egg
2 Tbsp milk
1 1/2 Tsp vanilla extract
Unwrap the Hershey’s kisses and place them on a plate and chill in the freezer until ready to use. In a small mixing bowl, whisk together the flour, baking soda and salt until combined. Then add the butter, white sugar and brown sugar to the bowl of a stand mixer. Beat the butter and sugars together on medium-high speed for 2 minutes, until light and fluffy. Add in the peanut butter, egg, milk and vanilla extract and beat on low speed for 1 minute, until combined, pausing to scrape down the sides of the bowl whenever needed. Add in the flour mixture and meet on low speed for 1 minute, until combined. Transfer the dough to a sealed food storage container and chill for about 1 hour. Prep the oven and baking sheet. Heat the oven to 375°F and line a large baking sheet with parchment paper. Form the dough into a 1-tablespoon dough balls ball and gently roll the balls in granulated white sugar until evenly coated, and place on the prepared baking sheet at least 2 inches apart. Bake for 10 minutes, or until the cookies begin to slightly crack on top.
Add the kisses. Transfer the baking sheet to a wire cooling rack. Then immediately take the frozen Hershey’s kisses and press them gently into the middle of the cookies. Let the cookies cool to room temperature…then enjoy!
Pumpkin Spice Snickerdoodle Cookies 🍪
1 C unsalted butter, softened
1/2 C canned pumpkin puree
1 C granulated sugar
1/2 C brown sugar
2 Tsp vanilla
1 Tsp pumpkin pie spice
1/2 Tsp cinnamon
1/2 Tsp salt
1 1/2 Tsp baking powder
1 egg
2 2/3 C AP flour
Sugar Rolling Mix:
1/2 C granulated sugar
1/2 Tsp cinnamon
1/2 Tsp pumpkin pie spice
In a large mixing bowl add softened butter. Using a hand mixer or a stand mixer cream butter until smooth. Add pumpkin puree, sugar, vanilla, pumpkin pie spice, cinnamon, salt, and baking powder. Mix ingredients with mixer until fully combined. Add egg and mix well. Add flour slowly and mix well to combine. Place cookie dough in the fridge for at least 1 hour to chill and become scoopable. DON’T SKIP THIS STEP. It is very important to chill the dough to prevent the dough from going flat and it brings out the flavors the longer you chill the dough. Once dough has had a chance to chill, scoop about 2 Tbsp. dough and form it into a ball. Gently roll the dough balls into the cinnamon sugar, and pumpkin spice mix making sure to coat well. Place on a baking sheet lined with parchment paper and bake in a 350F preheated oven for 11-13 minutes or until cookies are set on the edges and soft in the center. Remove cookies from the oven and allow them to cool for a few minutes on the baking sheet.
Sweetened Condensed Milk Cookies
1/2 C softened, unsalted butter
1/3 C sweetened condensed milk
1 C self rising flour (AP flour will not work for this recipe)
sprinkles to decorate
In the bowl of a stand mixer fitted with paddle attachment, cream butter on medium speed for 3 minutes, until soft and fluffy. Add condensed milk and beat on medium until incorporated. Add in self-rising flour and mix until just incorporated. Do not over mix. This dough is dry and soft, but not crumby, Gather dough into a ball and cover with plastic wrap. Chill for 30 minutes. After you chill dough for 30 minutes, roll it into balls ( I used 1 Tbsp to measure balls with the same size) and then roll balls into sprinkles. Chill for 1 hour, to prevent spreading. Preheat oven to 325 F (160 C). Line baking sheet with parchment paper. Place cookies onto baking sheet, leaving 1.5 inch between them. Bake cookies for 8 minutes for soft baked and 10 minutes for cookies that are more well done. (Outside of the cookies should be starting to set, but they should be soft to touch). Keep an eye on these, because they can easily burn. Baking times may vary. Transfer to a cooling rack to cool completely and enjoy!
Salted Chocolate Chip Tahini Cookies
8 Tbsp unsalted butter (room temp)
1/2 C tahini, well stirred
1/2 C granulated sugar
1/2 C packed light brown sugar
1 large egg,at room temp
1 large egg yolk
1 Tsp vanilla extract
1 C plus 2 Tbsp flour
3/4 Tsp baking soda
1 Tsp kosher or sea salt
2 C chocolate chips (I used a mix of dark and bittersweet)
In the bowl of a stand mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until fluffy. Stop the mixer and scrape down the sides. Add the egg, the yolk, and vanilla, and continue to mix for another minute, stopping the mixer to scrape down the sides of the bowl during mixing, to make sure the eggs are getting incorporated. In a small bowl, whisk together the flour, baking soda, and kosher or sea salt. With the mixer on low speed, add the dry ingredients until just combined, then add the chocolate chips. Do not overmix. Cover the dough and refrigerate overnight. Preheat the oven to 325ºF. Line two baking sheets with parchment paper or silicone baking mats. Form the cookies into rounds using a cookie scoop, or your hands. For small cookies make each 1 1/2-inch, for larger cookies, make them 2-inches round. Place them evenly spaced on the baking sheets, 3-inches apart. Bake the cookies, turning the baking sheet in the oven midway during baking, until the cookies are golden brown around the edges but still pale in the center. For small cookies, about 12 minutes, for larger cookies, about 14 to 15 minutes. Remove from the oven, sprinkle cookies with a bit of flaky sea salt, and let the cookies cool on the baking sheet.
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