Whipped Cream Cream Cheese Frosting

 

• ▢8 ounces cream cheese, softened
• ▢1 cup powdered sugar
• ▢1 teaspoon vanilla extract
• ▢2 cups heavy whipping cream, cold

Instructions

 

• Add cream cheese, powdered sugar, and vanilla to the mixing bowl of a stand mixer. Cream everything together on medium-low speed until completely combined. Be careful not to over-mix.
• Using the whisk attachment on medium-high speed, very slowly add the cream down the side of the mixing bowl. After the cream is completely added, set the mixer on high speed for about 2-3 minutes.
• Once the frosting forms stiff peaks, turn the mixer off. Store the frosting in the refrigerator until ready to use.

Easy Carrot Sheet Cake

 

For the cake:

• 2 cups all purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon Nutmeg
• 1 teaspoon Ginger 
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3 cups grated carrots
• 2 cups granulated sugar
• 1 cup vegetable or canola oil
• 4 large eggs
• 20 oz crushed pineapple (well drained)

For the frosting:

• 16 oz cream cheese (at room temperature)
• 1/2 cup salted butter, at room temperature (1 stick )
• 2 cups sifted powdered sugar
• 1 teaspoon vanilla extract
• 1 – 2 Tablespoons whole milk
• 1/2 cup chopped pecans or walnuts

Instructions

For the cake:

• Preheat the oven to 350 degrees. Grease and flour a 9 x 13 inch cake pan and set aside.

• In a bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt. Stir in the grated carrots until they're well coated.
• In the bowl of an electric mixer, beat the sugar and oil on medium speed until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Slowly beat in the drained pineapple.
• Pour the carrot and flour mixture into the egg mixture and beat on low speed until combined.
• Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean and is no longer jiggly in the center. Allow the cake to cool before frosting.

Condensed Milk Brownies

 

Ingredients 

• ▢6 tablespoons butter, melted
• ▢2 ounces semi-sweet chocolate, chopped (or ⅓ cup chocolate chips)
• ▢1 (14 ounce) can sweetened condensed milk
• ▢½ cup granulated sugar
• ▢2 teaspoons vanilla extract
• ▢2 large eggs, room temperature
• ▢½ cup all purpose flour
• ▢⅔ cup unsweetened cocoa powder
• ▢¼ teaspoon salt
• ▢1 cup chocolate chips

Instructions 

• Preheat the oven to 350°F and line an 8×8 pan with parchment paper or coat the pan in non-stick spray.
• Place the butter and chopped chocolate in a large microwavable bowl. Melt in the microwave using 10 second bursts, stirring between bursts. 
• Add the condensed milk, sugar, and vanilla extract. Whisk well. Stir in the eggs. 
• Add the flour, cocoa powder, and salt. Stir well. Stir in the chocolate chips. 
• Pour the brownie batter into the pan and bake for 20 to 22 minutes. The center of the brownies will appear slightly underbaked but they will firm up when they cool. 

Eggnog Bread

 Ingredients

Bread:

·         ½  cup Butter, at room temperature

·         1 cup Sugar

·         2 Eggs

·         1 1/2 cups Eggnog

·         ¼  tsp Nutmeg

·         1 ½ tsp vanilla

·         2 ¼  cups All-purpose Flour

·         1 box (4 serving size) Vanilla or Cheesecake instant pudding pie and filling mix

·         2 tsp Baking Powder

·         ½  t tsp Salt

·         1 ½ tsp vanilla

Glaze:

·         1 cup powdered Sugar

·         2 tablespoons Eggnog

·         ¼ tsp Nutmeg

·         ¼ tsp Butter extract

  

Instructions

Preheat the oven to 350ºF. Spray 5 Mini Loaf Pans or 9×5-inch loaf pan with non-stick spray or brush in Cake Release (See Bottom) Set aside.

Measure out Eggnog and add in Nutmeg and let it sit for 5 minutes. 

In a medium bowl, combine the flour, pudding mix, baking powder, and salt. Stir to combine.

In the bowl of a stand mixer, beat the butter and sugar until smooth and light. Beat in the eggs. Once that is combined, beat in the eggnog and vanilla extract. Add the flour mixture. 

Beat just until combined. The batter will be thick. Pour the batter into the prepared loaf pan. Bake until a toothpick inserted in the center comes out clean, 30-40 for Mini Loafs or 60-70 minutes of large loaf. If needed, cover the top with foil if the bread starts to get too brown. Cool for 10 minutes, then remove from the pan to a cooling rack to cool completely.

While warm make the glaze. In a small bowl, beat together the powdered sugar, eggnog and butter extract. Pour over the top of the bread

 

Cake Release

• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 1/2 cup shortening

INSTRUCTIONS

Place all ingredients into a bowl and whisk until smooth.

Store in an airtight container for up to 3 months at room temperature or 6 months in the fridge.

 

CARAMEL APPLE CHEESECAKE BARS

 
INGREDIENTS

Crust

2 cups all-purpose flour
½ cup light brown sugar
12 tablespoons butter softened

Cheesecake

2 packages (8 oz each) cream cheese softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs

Apples

3 granny smith apples peeled and chopped very small
2 tablespoons granulated sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg

Streusel Topping

¾ cup all-purpose flour
¾ cup light brown sugar
½ cup quick oats
5 tablespoons cold butter cubed small
caramel syrup/sauce drizzle

INSTRUCTIONS
 

Preheat oven to 350°. Spray a 9x13 baking pan with cooking spray. You can also use parchment paper and spray the parchment paper. Set aside. 

• 
  
• * I use parchment paper because then you can just lift the bars out of the pan (by the overhang of the parchment paper) this makes it easier to cut the bars if they're out of the pan.

MAKE THE CRUST : In a small bowl, combine flour, brown sugar, and softened butter. Use a pastry cutter or hands to mix until crumbly. Press into the baking pan. Bake 15-18 minutes or until lightly browned. 
While the crust is baking. 

MAKE THE CHEESECAKE : Combine the cream cheese, sugar, vanilla, and eggs into a bowl, or bowl of a stand mixer, and beat together until smooth and combined. 

• 
  
• MAKE THE CINNAMON SUGAR APPLES : Combine the peeled and chopped apples, sugar, cinnamon, and nutmeg into a small bowl. Mix together until all the apples are coated.

Pour the cheesecake mixture over the cooked crust and spread out evenly. Sprinkle the apples over the cheesecake. 

• 
  
• *No need to cool the crust before adding the cheesecake & apples.

MAKE THE STREUSEL TOPPING : 
Combine flour, brown sugar, oats, and cold butter into a small bowl. Use a pasty cutter, or your hands, to mix it together until coarse crumbs form. Sprinkle evenly over the apples.
Cook for 25-30 minutes. The edges should be done and slightly pulled away from the edges of the pan. The middle should be soft set but not wiggly (which means raw batter).
Remove from oven and put on a cooling rack. Drizzle the caramel sauce over the bars and let cool at room temperature for 1 hour.

• 
  
• Cover the dish and put in the refrigerator for 3 hours. Cut into bars and serve. Store leftovers in the fridge.