Banana Pudding Cake

Ingredients:

2 sticks butter, softened
1 3/4 cups sugar
3 eggs + 2 egg whites
3 tsp vanilla
3 cups all-purpose flour
3 1/2 tsp baking powder
One 1.34oz box banana pudding mix
1 cup milk

Instructions:

Filling: Whisk together the following ingredients and refrigerate until assembling cake (~10minutes).

One 1.34oz box vanilla pudding mix
1 1/4 cups milk
1 cup Cool Whip (or whipped cream)

To brush on layers: Mix together the following:

1 Tbsp sweetened condensed milk
1 Tbsp milk

You’ll also need:

2-3 medium ripe bananas
3-4 cups Cool Whip for frosting

Step 1: Make the cake

Preheat oven to 350 F. Prep three 8″ round pans by lining the bottom only with parchment paper. Cream butter and sugar until light and fluffy. Slowly beat in eggs and egg whites, one at a time. Beat in vanilla until well combined.
In a separate bowl, combine flour, baking powder, and pudding mix. Add into wet ingredients in three separate additions, mixing until just combined. Don’t over mix!
Stir in milk until combined. Divide batter and pour into pans. Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans.
Allow cake to cool 15 minutes in pan. Loosen and remove from pan. Allow to cool another 1-2 hours on a wire rack.

Step 2: Begin layering

Level each cake. Place first layer on cake plate. Brush with a little milk mixture.

Line banana slices on top of cake. Spread 1/3-1/2 of the filling mix on top of bananas.

Place next cake layer on top of filling. Repeat with milk mix, filling, and final layer.

Step 3: Frost

This is the fun part. Frost with Cool Whip and decorate as you wish. I crushed some mini Nilla wafers and spread on top. Then used the wafers along the sides.

Whew! Sounds super complicated, but it was simple to make. You may also want to put some Nilla wafers in between the layers. You know, if you’re feeling extra fancy and decadent.

Blueberry Bliss Bars

I don’t know if you noticed, but I love recipes that use only a few ingredients.  These Blueberry Bliss Bars are just that.  All you need is 4 simple ingredients to make these blueberry bliss bars!  This no bake recipe is perfect for summer.  I know I don’t want to spend time in my kitchen with the oven on.  It’s hot down here in Dallas!

These blueberry bliss bars are vegan, gluten free and paleo.  This was my first time using coconut cream and I have to say that it was pretty much exactly like coconut butter.  The only difference I noticed, was that coconut cream seemed to soften faster out of the fridge.  Another great thing you could do with these no bake bars is drizzle a little of my 3 ingredient chocolate over the top.  Yum!  If you do that, then you will need to keep the bars in the freezer.

Ingredients:

2 cups coconut cream (you can probably also use coconut butter)
2 cups fresh organic blueberries (frozen, thawed might work too)
1/4 cup pure maple syrup
2 tsp ground vanilla beans

Instructions:

Combine all ingredients in a food processor until the mixture is smooth.
Line an 8×8 pan with parchment paper, leaving enough room for some paper to stick out the sides.
Dump the mixture into the pan and spread it out evenly. The mixture is very thick and you may need to wet a spatula to help spread it evenly.
Once the mixture is in the pan. Gently press down using the extra sides of parchment paper.
Stick the pan in the fridge to firm up. This should only take about 15-20 minutes.
Once the mixture is firm, lift the whole thing out by the edges of parchment paper.

I used a pizza cutter to cut mine into squares.

Please store these bars in the fridge.
I keep mine in an airtight container with a piece of parchment between each bar.
They should last at least a week in the fridge and you can also freeze them for longer storage.

Prep Time: 5 minutesTotal
Time: 5 minutes
Yield: 18 small squares

Enjoy!

Maple Walnut Cake

Ingredients:

2 1/2 cup(s) all-purpose flour
2 teaspoon(s) baking powder
2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 teaspoon(s) cinnamon
1/2 cup(s) butter, softened
1/2 cup(s) granulated sugar
2 large eggs
1 1/2 cup(s) pure maple syrup
2 teaspoon(s) vanilla extract
1/2 cup(s) water
1 cup(s) finely chopped walnuts
6 walnut halves

Instructions:

Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside. In a large bowl using a mixer set on high speed, beat the butter and sugar for 1 minute. Add the eggs, one at a time, and beat for 1 minute after each addition. Add 1 cup maple syrup and vanilla. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the water and ending with the dry ingredients. Gently stir in the walnuts.

Bake the cake: Divide the batter equally between the two prepared pans and spread evenly. Bake on the middle rack of the oven until a tester inserted into the center of each cake layer comes out clean — about 30 minutes. Cool in the cake pans on a wire rack for 10 minutes. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack to cool completely.

Make the cake garnishes: Lightly coat a sheet pan with cooking spray and arrange the walnut halves about 3 to 4 inches apart. In a small saucepan, heat the remaining 1/2 cup maple syrup over medium-high heat. Cook the syrup until it reaches hard-crack stage (300 degrees F), or when a drop placed in a glass of cold water becomes hard and brittle. Remove from heat and carefully spoon boiled syrup over the walnuts, allowing it to run in streams around the sheet pan. Set aside to let cool completely.

Frost the cake: Use a serrated knife to level the mounded sides of the cake layers, if necessary. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Place 1 cup of Maple-Sugar Frosting on top of the layer and spread evenly. Place the second layer, trimmed side down, on the first and cover the top and sides of the cake with the remaining icing. Decorate the top of the cake with candied walnuts and the hardened maple sugar. Remove paper strips and serve. Store at room temperature for up to 4 days.

Maple-Sugar Frosting

Ingredients:

2 1/4 cup(s) confectioners’ sugar
1/2 cup(s) brown sugar
8 tablespoon(s) (1 stick) unsalted butter
1/8 teaspoon(s) salt
1/2 cup(s) maple syrup
1 teaspoon(s) vanilla
2 tablespoon(s) whole milk, can use up to four tablespoons

Instructions:

Make the frosting: In a medium bowl with a mixer set on medium speed, beat sugars, butter, and salt until combined. Continue beating and add the maple syrup in a slow stream. Add the vanilla. Increase speed to medium high and continue to beat until light and fluffy. If necessary, add up to 4 tablespoons of milk to achieve a smooth spreading consistency.

Recipe submitted by Jane

37 Calories Brownie’s

Low CAL BROWNIES????? Tell the world!!!

Ingredients:

3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce
1 teaspoon baking powder
1 pinch salt

Instructions:

Preheat the oven to 400°F.

Grease a square baking dish (I used 8″x8″).

Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute).

Pour into the prepared dish and bake for about 15 minutes.

Allow to cool completely before cutting into 9 large squares.

Recipe Submitted by Julie

Lemony Lemon Brownies

Ingredients:

3/4 cup all-purpose flour {King Arthur All-Purpose Flour}
3/4 cup granulated sugar
1/4 teaspoon salt {Sea Salt}
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice

For the tart lemon glaze:

4 tbsps lemon juice
8 tsps lemon zest
1 cup icing sugar

Instructions:

1. Preheat the oven to 350 degrees.

2. Grease an 8×8 inch baking dish with butter and set aside.

3. Zest and juice two lemons and set aside.

4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.

6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.

7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.

8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.

9. Filter the powdered sugar and whisk with lemon zest and juice.

10. Spread 1/2 the glaze over the brownies with a rubber spatula and let glaze set.

11. Spread 1/2 the glaze over the bars, and let it set (not harden like most).

12. Cut into bars and serve.

Recipe Submitted by Margie 

Milk’s Molasses Cookies

Total time: 1 hour

Servings: 2 dozen cookies

Ingredients: 

1 cup (2 sticks) butter

2 cups sugar

2 eggs

1/2 cup molasses

3 1/3 cups plus 1 tablespoon (14.5 ounces) flour

1 tablespoon baking soda

1 1/2 teaspoons cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon salt

1/2 teaspoon ground cloves

Instructions:

1. Heat the oven to 325 degrees.

2. In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, to the mixture until thoroughly incorporated. Beat in the molasses.

3. In a separate bowl, whisk together the flour, baking soda, cinnamon, ground ginger, salt and ground cloves. With the mixer running, slowly add the dry ingredients to the mixture until completely incorporated.

4. Spoon the batter into mounds (about 2 tablespoons each) and place on a parchment-lined cookie sheet (space the cookies at least 3 to 4 inches apart, as they will spread). Bake the cookies until set, about 18 minutes, rotating halfway through for even coloring.

Each cookie: 221 calories; 2 grams protein; 35 grams carbohydrates; 1 gram fiber; 8 grams fat; 5 grams saturated fat; 36 mg cholesterol; 21 grams sugar; 264 mg sodium.

Note: Adapted from Milk on Beverly Boulevard. Milk serves the cookies garnished with a sugar glaze (3 tablespoons water heated with 1½ tablespoons each corn syrup and fondant in a saucepan until combined, then beaten with 2 cups plus 3 tablespoons powdered sugar until smooth). Fondant is available at baking supply stores as well as at cooking stores and select gourmet supply stores. You can substitute royal icing if desired.

Recipe Submitted by Milk’s 

Dole Whip

Ingredients:

2 cans (20 oz. each) DOLE crushed pineapple

2 tbsp. lemon juice

2 tbsp. lime juice

1/3 cup sugar

1 1/2 cups heavy whipping cream

Instructions:

Drain pineapple: reserve 2 tbsp. juice.

Set aside.

Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.

Cover and blend until smooth.

Pour into two 1-quart freezer zipped bags.

Store bags flat in freezer.

Freeze 1 1/2 hours or until slushy.

Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.

Recipe Submitted by Minnie

Hawaiian Delite Cake

Ingredients:

One box Angel Food cake mix

One 20 oz can crushed pineapple

Instructions:

Add cake mix and pineapple into a large bowl, do not drain…add juice and all.

Mix by hand in the large bowl, it will foam up a lot.

Heat oven to 350 Degrees

Lightly spray a 9×13 cake pan

Bake for about 30 minutes.

That’s it!

Recipe Submitted by Annie

Pam’s Carrot Cake of Carrotness

Carrot Cake Ingredients:

I cup sugar

1 cup brown sugar

2 cups pastry flower

2 tsp. backing soda

1 tsp. salt

3 tsp. cinnamon

1/2 tsp. nutmeg (freshly ground preferably)

2 tsp. vanilla

3 cups finely grated raw carrots

1 cup finely chopped walnuts

1 cup raisins

Cake Instructions:

Preheat oven to 325°F. Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining with parchment or wax paper.

Mix together in a bowl together flour, baking soda, baking powder, salt, cinnamon and nutmeg.

In a bigger bowl, whisk together eggs, oil, sugars, and vanilla for about minute or so.

Add the dry ingredients to the wet mixture and mix for about 2 minutes more.

Add the grated carrots. Then add nuts and raisins if desired.

Pour batter in prepared cake pans and bake for approx. 45 to 50 minutes. Test for doneness by inserting a skewer, it should be dry when taken out. Cool then fill and frost with cream cheese frosting. Garnish with more nuts.

Frosting Ingredients:

2 cups powdered sugar

12 oz cream cheese (room temperature)

1 Tbsp. vanilla extract

1/2 cup butter (room temperature)

Frosting Instructions:

To make the cream cheese frosting: a bowl beat together cream cheese and butter until creamy.

Add in icing sugar and beat for a minute.

Add vanilla.

Scrape down the sides of the bowl and beat for another minute.

Additional Instructions:

It is important to make at least 24 hours ahead of time. 48 if possible. The carrots need a little time to release their natural sugars and moisture. It just gets better believe it of not. More moist, not dry like one might think.

Most importantly is to make it “With LOVE”.

It really makes a difference.

Recipe Submitted by Pamela

Chocolate Mints

Ingredients:

1 cup virgin coconut oil (find quality coconut oil here)

1/2 cup plus 1 tablespoon cocoa powder

1/4 cup raw honey

1/4 teaspooon vanilla extract

3/4 teaspoons peppermint extract

Dash of salt

Instructions:

Gently melt about half of your coconut oil on your stovetop.

While the coconut oil is melting, add the other half of your oil and all other ingredients to your blender. Add the melted coconut oil once it’s liquidy.

Blend until all ingredients are evenly mixed.

Pour chocolate mixture into molds. Put molds in the freezer until chocolates are firm, which generally takes about 20 or 30 minutes.

When chocolates have hardened, pop them out of your molds and store in a lidded container in the freezer.

Submitted by Gina