Pumpkin Roll

INGREDIENTS :
Cake:
3 eggs
2 tsp cinnamon
1 cup sugar
1 tsp ginger -- optional
2/3 cup pumpkin puree
1/2 tsp nutmeg
1 tsp lemon juice
1/2 tsp salt
3/4 cup flour
1 cup pecans -- chopped
1 tsp baking powder
Filling:
1 cup powder sugar
8 oz cream cheese
4 tbsp oleo
1/2 tsp vanilla

INSTRUCTIONS :
-Preheat oven to 375°F.
-With an electric mixer, beat eggs on high for 5 minutes.
-Add sugar and beat a moment longer, just to incorporate.
-Stir in pumpkin and lemon juice.
-Combine dry ingredients and fold in.
-Transfer to a roll cake pan or silicon mold.
-Sprinkle with pecans. Bake for 15 minutes. Do not cool.
-Sprinkle a towel generously with powdered sugar, and turn the roll out into the towel. Sprinkle powder sugar on top of roll as well. The powdered sugar will keep the cake from sticking to itself.
-Allow to cool. Unroll, spread evenly with filling. Re-roll, and refrigerate or freeze. (Wrap in foil)

NEW YORK CHEESECAKE

INGREDIENTS :
 15 graham crackers, crushed
 2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
 1 cup sour cream
 1 tablespoon vanilla extract
 1/4 cup all-purpose flour

INSTRUCTIONS :
-Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
- In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
-In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
- Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Golden Oreo Strawberry Cheesecake Bars

INGREDIENTS :
3 Tbls unsalted butter, melted
24 golden oreos, divided
1¼ Cup strawberries, medium dice
1 Tbls sugar
1 Tbls water
2 tsp lemon juice, fresh squeezed
½ tsp cornstarch
8 oz cream cheese, softened
⅓ Cup sour cream
⅓ Cup sugar
½ tsp vanilla extract
1 large egg

INSTRUCTIONS :
- Preheat oven to 350 degrees. Place half the golden oreos in a food processor. Pulse until it forms crumbs, add in the melted butter and pulse again until crumbs are covered in butter.
-Press crumbs into a 8 inch baking pan lined with parchment paper (or foil if your out of parchment paper!). Bake in oven for 5 minutes, take out and let cool on counter.
-Place strawberries in pot with 1 Tbls sugar and 1 Tbls water. Bring to a boil, cover and simmer for 10 minutes until soft. You should stir this every few minutes.
- Combine lemon juice with cornstarch and stir into mixture and simmer an additional minute until thickened. Place strawberry mixture in food processor and pulse until smooth. Place in a bowl and set aside.
- Place cream cheese, sour cream, remaining sugar, vanilla and egg in food processor.
-Pulse until smooth and combined. Place on top of oreo crust.
- Pour half of the strawberry sauce on top of cheesecake. Use remaining sauce however you wish, I like adding it to lemonade, yum! Bake at 325 degrees for 36 minutes or until cheesecake is just slightly jiggly.
-Take out of oven and let cool on a wire rack. Crush remaining oreos and sprinkle on top, gently pushing into the bars.
- Place in a fridge covered and let set for at least 3 hours until cutting into squares.
- Take out of pan and cut into squares. Serve and enjoy!!

Best Chocolate Chip Banana Bread

INGREDIENTS :
2 cup all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup mashed bananas (about 3 small)
1/2 cup shortening
2 eggs
1 1/2 cup semi-sweet chocolate chips
1 cup water (optional)

INSTRUCTIONS :
- Heat oven to 350°F.
- Grease two 8 x 4 x 2-inch loaf pans.
- In large mixer bowl, combine all ingredients except chocolate chips.
- (Optional) Add water to add moisture.
- Blend well on medium speed.
-Stir in chocolate chips.
- Pour into prepared pans.
- (Optional) Lay some chocolate chips along the top of the mixture.
-Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean.
- Let cool for 10 minutes.
- Remove from pans.
- Let cool completely on wire rack.

BANANA CREAM PIE

INGREDIENTS :
1 (9 inch) pie crusts, baked
3 cups whole milk
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
3 bananas

INSTRUCTIONS :
- Have baked 9-inch pie shell ready.
- In a large saucepan, scald the milk.
- In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
 - Over medium heat, stirring constantly, cook until thickened.
- Cover and, stirring occasionally, cook for two minutes longer.
- In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
7. Cook for one minute longer, stirring constantly.
- Remove from heat and blend in the butter and vanilla.
- Let sit until lukewarm.
- When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
- If desired, make a meringue you'll have 3 leftover egg whites to top the pie, or just let the pie cool until serving

Banana Pudding Cheesecake

For the crust:
4 oz vanilla wafers
2 oz butter, melted

-Using a food processor, pulse the cookies until they turn into a fine crumb. Add the butter and pulse until a dough is formed.
- Spread the cookies in the bottom of a 8 inch springform pan. Refrigerate the crust while making the batter.

For the batter:
2 ripe bananas
17.5 oz cream cheese
1/2 cup sugar
4 eggs
1 tsp vanilla extract
2.5 oz vanilla wafers

-Preheat the oven to 320ºF.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese and the mashed bananas. Beat for 3 minutes.
- Add in the sugar, beating for another 3 minutes.
- Add the eggs one at a time, beating for one minute after each addition. Add in the vanilla extract.
-Crumble the cookies with your hands and fold them into the batter.
-Pour the batter into the prepared pan and bake for 45 to 50 minutes, until the cake appears set, with the center jiggling only a little. Let the cake cool in the turned-off oven.

For the topping:
1 banana
2.5 oz vanilla wafers
1 cup whipping cream
2 tbsp sugar
vanilla wafers for garnish

- Slice the banana and distribute it on one layer on top of the cooled cake. Place the cookies on top of the bananas.
- Mix the cream and sugar until it forms stiff peaks. Spread it on top of the cake.
-Top with additional crumbled cookies. Refrigerate overnight (or at least 6 hours) before cutting.

Double Chocolate Coca Cola Cake.

INGREDIENTS :
1 cup Coca Cola
1/2 cup oil
1 stick butter
3 tablespoons cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:
1 stick butter
3 tablespoons cocoa
6 tablespoons cream or milk
1 teaspoon vanilla extract
3 3/4 cup confectioners sugar
 

DIRECTIONS :
-In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting:
-In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm.

BROWNIE REFRIGERATOR CAKE.

INGREDIENTS :

1 box brownie mix

1 extra large egg

1 (8 oz.) package cream cheese, softened

1 cup powdered sugar

2 (8 oz.) containers whipped topping

1 (3 oz.) package instant chocolate pudding

1 (3 oz.) package instant vanilla pudding

3 1/2 cups milk

1 Hershey candy bar or chocolate syrup

INSTRUCTIONS :

-Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.

BAILEY’S IRISH CREAM MINI-CHEESECAKES

INGREDIENTS :
For the crust:
16 whole Oreo, finely ground in food processor
3 tablespoons melted butter

For the filling:
16 oz (2-8-oz pkg) cream cheese
1/2 cup sugar
2 eggs
1 1/3 cups sour cream
3 Tablespoons Bailey's Irish Cream
1 teaspoon vanilla extract
6 ounces semi-sweet chocolate, melted and cooled slightly

For the ganache glaze:
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 teaspoons light corn syrup

INSTRUCTIONS :
-Preheat oven to 350F.

-Combine the ground Oreos and melted butter into a bowl until well combined. Spoon into 24 mini cheesecake cups. Press into the bottom of each cup so the crust is flat. If you have a small cup or container small enough, that works well. Partially bake for 10 minutes then remove from oven.

-In a large bowl with a handheld or stand mixer, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, Bailey's, and vanilla.

-Pour or spoon batter into cheesecake pan cups to fill to a little less than half of the cup. Then add the melted chocolate to the rest of the batter. Fill the cups to about 3/4 full.

-Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool.

-Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms. Arrange them on a piece of waxed paper and make the glaze...

food cake or german chocolate

INGREDIENTS :
1 14oz can sweetened condensed milk
1 jar caramel topping
1 8oz tub cool whip
4-5 snickers bar (my preference) you can use skor, heathbar, or mini reeses

 INSTRUCTIONS :
Bake the cake according to directions in 9x13 inch pan. Cool for 5 minutes, using the handle of a wooden spoon poke holes into cake, then let cake cool for abit about an 1/2 hour til warm. Slowly pour sweetened milk over cake, letting it soak into holes, then drizzle caramel over the cake.
Let cake cool completely (you may refrigerate it to cool faster just cover well). Top cake with cool whip, decorate with candy & drizzle with caramel!

Delicious Banana Cake

INGREDIENTS :
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk

Frosting :
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar
Garnish
chopped walnuts

 INSTRUCTIONS :
1 Preheat oven to 275°.
2 Grease and flour a 9 x 13 pan.
3 In a small bowl, mix mashed banana with the lemon juice; set aside.
4 In a medium bowl, mix flour, baking soda and salt; set aside.
5 In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6 Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7 Beat in the flour mixture alternately with the buttermilk.
8 Stir in banana mixture.
9 Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10 Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
11 For the frosting, cream the butter and cream cheese until smooth.
12 Beat in 1 teaspoon vanilla.
13 Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
14 Spread on cooled cake.
15 Sprinkle chopped walnuts over top of the frosting, if desired.

Granny Cake

INGREDIENTS :
1 1/2 cup sugar
2 cup flour
1/2 tsp. salt (omit if using self-rising flour)
1 tsp. baking soda (omit if using self-rising flour)
2 eggs
1 (20 oz.) can crushed pineapple in its own juice (including juice)
1 cup brown sugar
1 cup chopped pecans
1 cup evaporated milk
1/2 cup sugar
1 stick margarine
1 tsp. vanilla

 INSTRUCTIONS :
Mix the sugar, flour, salt, soda, eggs and pineapple together and pour into a 9 x 13 pan. Sprinkle the top with one cup brown sugar and one cup chopped pecans. Bake at 350 degrees for 45 minutes.
Cook the milk, sugar, margarine and vanilla until mixture comes to a rolling boil.
AFTER THE CAKE HAS BAKED AND RIGHT OUT OF THE OVEN, pour the cooked milk mixture over the entire cake.

Toffee pecan caramel pound cake

INGREDIENTS :
1-1/2 cups unsalted butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 8 oz. bag of toffee bits
1 cup pecans, chopped
Caramel Sauce
DELICIOUS

INSTRUCTIONS :
Preheat oven to 325 degrees and generously spray all surfaces of a 12 cup nonstick bundt pan with nonstick cooking spray WITH FLOUR*, OR grease and flour the inside.
Set aside.
Beat the butter until creamy then add sugars, beating until fluffy.
Add eggs, one at a time, beating until just the yellow disappears after each egg.
In a medium bowl, combine flour, baking powder, and salt.
Gradually add flour mixture to butter mixture in thirds, alternately with milk in between each third.
Beat until just combined.
Stir in toffee bits and pecans then spoon batter into prepared pan.
Bake until a wood pick inserted near the center of cake comes out clean, 85 - 90 minutes.
You may need to cover the top of the cake with foil near the end of cooking time to prevent excess browning.
Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
Spoon caramel over cake and enjoy

Snickers Cake

INGREDIENTS :
1 box devils food cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker's hot caramel ice cream topping
1/2 cup chocolate chips
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla
3 snickers candy bars, chopped
1/3 cup peanuts, chopped
caramel sauce
chocolate sauce

 INSTRUCTIONS :
Bake cake in a 9x13-inch pan according to direction on the package.

While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.

In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.

Red Velvet Swirl Brownies

INGREDIENTS :
1 tablespoon unsalted butter, for pan
For the red velvet brownie layer:
1 stick unsalted butter
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
Pinch salt
1 tablespoon red food colouring
1 teaspoon vinegar
2 eggs
3/4 cup plain flour
1/4 cup chopped toasted walnuts
For the cream cheese layer:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/8 teaspoon vanilla extract

INSTRUCTIONS :
1. Preheat the oven to 180°C.
2. Butter an 8 by 8-inch baking pan, and set aside.
3. Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food colouring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.
4. Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

Chocolate Zucchini Cake

 INGREDIENTS :
 2 cups almond flour
1/4 cup raw cacao powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon sea salt
2 eggs
2 tablespoons coconut oil (melted)
4 tablespoons raw honey
1 teaspoon vanilla extract
2 small zucchinis, grated (1 cup)
1/2 cup semisweet chocolate chips

INSTRUCTIONS :
-Preheat the oven to 350ºF (180ºC).
-Mix almond flour with cacao powder, baking soda, cinnamon and sea salt in a bowl.
In a separate bowl, whisk together the eggs, coconut oil, raw honey, vanilla extract and grated zucchinis.
-Add dry ingredients to wet and continue mixing . Stir in chocolate chips. Be careful not to over mix.
-Grease your bread pan with coconut oil.
-Pour in batter and bake about 30 minutes, until a toothpick comes out clean.
-Let the cake cool before removing it from the pan.
Enjoy !

nutella brownies recipe

INGREDIENTS :
1/2 cup unsalted butter
3 oz unsweetened chocolate, finely chopped
1 cup sugar
Pinch of salt
2 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup cake (soft-wheat) flour3/4 cup bittersweet chocolate chips, semisweet chocolate chips, peanut butter chips, or white chocolate chips (optional)

INSTRUCTIONS :
-Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking dish, preferably glass.

-In a saucepan over low heat, combine the butter and chopped unsweetened chocolate. Heat, stirring often, until melted, about 4 minutes. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Sprinkle the sifted flour over the mixture and stir until just blended. Stir in the chips, if using.

-Pour the batter into the prepared dish and spread evenly. Bake the brownies until a toothpick inserted into the center comes out almost completely clean, about 30 minutes, or longer if using a metal pan. While the brownies are baking, fill a pastry bag or a freezer strength zip-lock bag with a hole cut in the bottom corner with nutella. When the brownies are done, use the back of a wooden spoon to poke 9 evenly spaced holes and use the pastry bag to squeeze out nutella into the holes. After each hole is filled, sprinkle the brownies with chocolate chips and put the baking dish back into the oven to let the chips melt.

-After a few minutes, take brownies out of oven and using a spatula, spread the chocolate chips so they become a smooth icing. Sprinkle chopped hazelnuts on top of brownies, if desired.

chocolate cake

INGREDIENTS :
1 cup warm water
1/2 cup unsweetened natural cocoa powder
1 1/2 cups rice flour
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sunflower oil
1 tablespoon pure vanilla extract
2 teaspoons distilled white vinegar
For the Glaze
2 oz. dark chocolate finely chopped
1/2 cup confectioners’ sugar

INSTRUCTIONS :
Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in the center. Add cocoa mixture, oil and vanilla. Whisk until smooth. whisk in vinegar. Pour into pan.
Bake 30 to 35 min. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate.
For the glaze, melt chocolate in a heat proof bowl set over simmering water, stirring until smooth. Let cool slightly.
Whisk together sugar and water until smooth. Add melted chocolate in a slow steady stream. Immediately pour glaze onto center of the cooled cake. Using an offset spatula, gently spread glaze over top and sides.

better than robert redford dessert

INGREDIENTS :
1 cup flour
½ cup butter, softened
1 cup finely chopped pecans or walnuts
1 8-ounce package cream cheese
1 cup sugar
4½ ounces homemade whipped cream
1 large package instant vanilla pudding mix
1 large package instant chocolate pudding mix
3 cups cold milk
Roughly 4½ ounces homemade whipped cream
Chocolate shavings

INSTRUCTIONS :
Bottom Layer
Mix together the flour, butter and chopped nuts until the dough is crumble-like.
Press the mixture into a greased 9x13-inch pan.
Bake the cookie crust at 350 degrees for 15 to 20 minutes or until lightly golden.
Let the cookie crust cool.
Middle Layer
Beat the sugar into the cream cheese until it is smooth.
Fold in the whipped cream.
Spread the mixture over the cooled crust.
Top Layer
Beat the milk into the pudding mixes until the mixture is smooth and thickened.
Spread the pudding over the middle layer.
Garnish Layer
Spread whipped cream over the top.
Sprinkle the the dessert with grated chocolate candy bar.
Cover the layered dessert and refrigerate it until you are ready to serve it .

chocolate salted caramel pie

INGREDIENTS :
1 package (about 36) whole Oreos
1 cup (16 tablespoons) butter, divided
2/3 cup packed brown sugar
1 1/4 cup heavy whipping cream, divided
1 (12 oz) bag dark chocolate chips

INSTRUCTIONS :
Finely crush the Oreos with a food processor or blender. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.

Combine remaining 8 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in 1/4 cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour the caramel over the Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set.

Place chocolate chips in a glass bowl. In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve.