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.