Lemon Zucchini Bread

 

INGREDIENTS

• 1 3/4 cups of all purpose flour
• 1 3.5 instant lemon pudding box
• 3/4 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cups sugar
• 2 eggs
• 3/4 cup milk
• 1/2 cup vegetable oil
• 2 tablespoons lemon juice
• 1 teaspoon vanilla
• 1 cup shredded zucchini
• zest of one lemon

For the lemon icing:

• 1 cup powdered sugar
• 1 tablespoon fresh lemon juice

INSTRUCTIONS

1. Preheat oven to 350 degrees. Spray 1 9×5 metal loaf pan with nonstick spray. Or add a piece of parchment paper in the pan for easy removal.
2. In a large bowl, combine the flour, pudding mix, baking soda, baking powder, and salt.
3. In another bowl, whisk together the sugar, eggs, milk, oil, lemon juice, and vanilla.
4. Stir into the dry ingredients until just moistened.
5. Fold in the zucchini, lemon zest
6. Pour batter into 9×5 metal loaf pan.
7. Bake for 50-55 minutes or until a toothpick comes out clean.
8. Cool for 15 minutes before removing from pan to cool completely.
9. In a small bowl, mix powdered sugar and lemon juice until well blended. Drizzle icing over cooled loaf. If you have icing leftover just store in a container in the refrigerator.

ENJOY!!

the best crack cake

INGREDIENTS

▢1 box yellow cake mix

▢1 3.4 ounce vanilla pudding instant mix

▢4 eggs

▢2 tsp cinnamon

▢1/4 cup granulated sugar

▢1/4 cup brown sugar

▢3/4 cups water

▢3/4 cups vegetable oil

▢1/2 cup white wine

BUTTER GLAZE

▢1/2 cup unsalted butter

▢1 cup granulated sugar

▢1/4 cup white wine

INSTRUCTIONS

Preheat oven to 350 degrees F. and grease a 10-inch bundt pan.

In a large bowl, mix the cake mix, eggs, cinnamon, 1/4 cup white sugar, brown sugar, pudding powder, oil, water, and 1/2 cup white wine. Mix until well combined but don’t overmix.

Pour the mixture into the prepared bundt pan and bake for 45 minutes or until a butter knife inserted in the cake comes out clean.

The second the cake comes out of the oven, prepare the glaze. Add the butter, 1 cup sugar, and 1/4 cup white wine to a saucepan and cook over medium-high heat for 4-5 minutes or until the sugar dissolves.

 

Texas Sheet Cake, how to make Texas Sheet Cake, Texas Sheet Cake near me.

Texas Sheet Cake

When i check search in google about this recipe i found a lot of peaople looking for resturant or place where they can find and eat this Texas Sheet Cake so i decid to give you this recipe, about how to make Texas Sheet Cake quick and easy to make....

Ingredients :

+The cake batter
°2 cups all-purpose flour
°1 cup of sugar
°1 teaspoon baking soda
°1/2 teaspoon of salt
°1 cup unsalted butter
°1 c coffee,
°1/3 cup natural unsweetened cocoa powder
°2 large eggs
°1/2 cup buttermilk*
°1 teaspoon vanilla extract
+fudge frosting
°1/2 cup unsalted butter
°1/4 cup natural unsweetened cocoa powder
°1/2 cup of milk
°1 teaspoon vanilla extract
°pinch of salt
°3 c powder sugar, sift

Preheat oven to 350℉ and spray half a baking sheet with cooking spray. Put aside.
In bowl, combine flour, sugar, baking soda & salt. Mix with a fork and set aside.
Heat sized saucepan on heat. Add the butter, once the butter has melted, add in the water (or coffee). Stirring in cocoa powder to smooth. Bring this mix to a boil.
Remove from the heat and carefully pour into the dry ingredients. Stir together.
Add the eggs to the cake batter. Stir to combine. & pour in buttermilk and adding vanilla extract. Stirring to combine.
Pour into prepared half baking sheet. Bake for 25 to 27 minutes. Once the cake is baked, remove from the oven and let cool.
Immediately prepare the icing, melt the butter in a medium saucepan. Add the cocoa powder, milk, vanilla and a pinch of salt. Mix then add the powdered sugar. Stir until smooth.
Remove from the heat and pour the glaze over the hot cake. Spread the frosting with a spatula if necessary.
Buttermilk: If you don’t have buttermilk on hand, you can pour in 1/2 cup of milk, scoop out a teaspoon, then add a teaspoon of vinegar or lemon juice, let sit for a few minutes. Then use in cake batter.
Sift the powdered sugar to limit lumps in the frosting.
If the cake runs in the middle, it’s not baking long enough.

FREEZING INSTRUCTIONS: If you want to freeze this cake, you can freeze the cake after you have made and frosted it. Leaving cake in the baking sheet, let it cool totally. Then cover with plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to a month. To use, remove from freezer, unwrap, then thaw at room temperature.

Enjoy !

Yummy Boston Cream Poke Cake Mix Recipe

 

Ingredients

* 1 box yellow or butter cake mix
* Two 3 ounce packages of instant vanilla pudding
* 4 cups milk

Instructions
Mix the cake mix according to the directions on the package.
Cook according to the directions in a 9 x 13 baking dish.
While the cake is still warm, poke holes in the cake one inch apart with the back of a wooden spoon all over the cake.
Whisk together two boxes of instant vanilla pudding together with 4 cups of milk.
Pour the pudding on top of the cake and into the holes of the cake. I gently tapped the baking dish on the counter to help the pudding get down into the holes. If the pudding sits a few minutes and becomes thick, it will not get down into the holes. If this happens, just add 1 to 4 tablespoons of milk and stir to thin it out.
Place the cake with the pudding on it in the refrigerator for a couple of hours.
After the pudding sets, make the icing or ganache and pour it over the pudding. Spread the ganache evenly over the cake.
Refrigerate the cake with the pudding and icing until the ganache firms up.

Chocolate Ganache

Ingredients

* 1/4 cup heavy cream
* 3 tablespoon butter
* 4 ounces semi-sweet chocolate-I used Baker’s
* 1 cup powdered sugar
* 1 teaspoon vanilla
* 1 to 3 tablespoons hot water if needed to thin icing

Instructions

Scald the heavy cream and butter in the microwave. Do not let it boil. This will take about 2 minutes.
Add 4 ounces of semi-sweet chocolate to the scalded milk. The scalded milk will melt the chocolate. Stir until the chocolate is very smooth.
Whisk in 1 cup of powdered sugar and 1 teaspoon vanilla.
The icing or ganache should easy run off your spoon. If it does not, add 1 tablespoon of hot water at a time and stir until it easily runs off the spoon.
Homemade icing or ganache recipe below – If you are in a really big hurry, you could use a can of chocolate frosting. Just heat it up in the microwave until it will pour smoothly.

source allrecipes

Best Pancakes

 

History of Pancakes:

Pancakes have been around for centuries and are a staple in many cultures. Experts (pancakes experts?) believe that people enjoyed pancakes as far back as 30,000 years ago during the Stone Age. In fact, researchers found pancakes in the stomach of Ötzi the Iceman, famous human remains that date back more than 5,000 years! Actually, that’s kind of gross…

In ancient Greece and Rome, pancakes were made from wheat flour, olive oil, honey, and curdled milk. Ancient Greek poets Cratinus and Magnes wrote about pancakes in their poetry. Shakespeare even mentions them in his famous plays. During the English Renaissance, people flavored their pancakes with spices, rosewater, sherry, and apples.

People began using the word “pancake” during the 15th century, and the word became standard in 19th century America. Previously, people referred to them as Indian cakes, hoe cakes, johnnycakes, journey cakes, buckwheat cakes, griddle cakes, and flapjacks. Early American pancakes were made with buckwheat or cornmeal.

Thomas Jefferson loved pancakes so much that he sent a special recipe from the White House to his hometown! We’d love to get our hands on that recipe… 

Happy Pancake Day!

Yep, you heard us correctly. Pancake Day is real! Shrove Tuesday (commonly referred to as Fat Tuesday) is the holiday of feasting before Lent. Once upon a time, during Lent, people were not allowed to eat animal products like milk, butter, and eggs.

To prevent them from going to waste, people cooked these ingredients into tall stacks of pancakes. They were consumed in such large amounts that this day earned the rightful name of Pancake Day.

INGREDIENTS

1/2 cup 1 stick butter, melted and cooled

2 & 1/2 cups flour, spooned and leveled

1/4 cup white sugar

1 teaspoon salt

2 teaspoons baking soda

2 teaspoons baking powder

2 cups buttermilk

1/2 cup milk, I used whole milk

2 eggs, separated

bacon grease, for frying (butter works too)

DIRECTIONS

Heat your oven to 170 degrees F, sometimes called the “keep warm” setting.

Get out 3 bowls: large, medium, and small.

Add the butter to the large bowl and microwave until it is melted. Set aside to cool a little bit.

In the medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.

Add the buttermilk and milk to the melted butter.

Separate the eggs: add the whites to the small bowl and the yolks to the wet ingredients in the large bowl. Whisk in the yolks.

Use a small whisk of fork to beat the egg whites a little bit, just 20 seconds or so until they start getting a little bubbly. It will help them fold in evenly.

Add the buttermilk mixture to the dry ingredients and stir roughly with a wooden spoon. Don’t overdo it! Just barely combine it. There should still be streaks for flour. See photos.

Beat the egg whites a little then add them to the batter. Fold in gently. It’s okay if there are still streaks of egg white.

Heat a griddle or large frying pan over medium heat.

When it is hot, smear a little bacon grease over the griddle.

Scoop the batter using a half cup measurement.

When bubbles on top start to pop, flip the pancakes. They should be a nice golden brown.

Continue cooking for another 2-3 minutes until they are golden on both sides.

Remove the pancakes to a cooking rack and keep warm in the oven that you turned on.

Repeat with the remaining batter.

Serve with lots of butter and syrup. And peanut butter.

Carmel Pecan Pound Cake

 

History of pound cake:

We all crave for the chocolatey truffle pastry, the beautiful red velvet cake or the absolutely flawless blueberry cheesecake every once in a while, but the basic vanilla pound cake stays an all-time favourite. It's the most basic, tastiest as well as the easiest recipe. However, has it ever occurred to you why a pound cake is called a 'pound cake'? Every name has a history, every name tells a story. A chocolate chip cake is named that way as two of the major ingredients in the cake are cocoa powder and chocolate chips. But why 'pound' cake? Does it weigh a pound? Let's find out.The origins of pound cake lie in Northern Europe and date back to the early 18th century. Initially, the pound cake weighed four pounds; that rules out the possibility of it being named after its weight. The ingredients in the cake, however, were measured up to one pound. This is how it was traditionally made - a pound each of these four ingredients - butter, flour, sugar and eggs. The name pound cake has stuck around ever since.Due to the traditional measurements of ingredients used in this cake, the size is such that it becomes possible to serve multiple families at a go. The modern day families, however, prefer a lighter and smaller cake and therefore the original recipe has been modified overtime as per the requirements. Today, people use smaller quantities of each ingredient, but maintain the 1:1:1:1 ratio.

Peach Cobbler Cheesecake

 

Ingredients

Peach Filling and Topping:

8 large peaches pitted, peeled and sliced 1/3-½ inch thick

½ cup Brown sugar

½ cup sugar

1 Tablespoon lemon juice

2 Tablespoons corn starch

1 teaspoon cinnamon

¼ teaspoon nutmeg

Graham Cracker Crust:

3 cups graham cracker crumbs

¾ cup unsalted butter-melted

Cheesecake Layer:

3 (8 oz.) packages cream cheese-softened

¾ cup sugar

2 teaspoons vanilla extract

1/3 cup sour cream

4 large eggs-slightly beaten

2 Tablespoons corn starch

Cobbler Topping:

1 cup all-purpose flour

¼ cup brown sugar

¼ cup sugar

1 teaspoon baking powder

½ teaspoon salt

1/3 cup unsalted butter-cold and cut into small pieces

¼ cup boiling water

Instructions

Peach Filling and Topping:

In a large pot place sliced peaches and lemon juice. Add mixture of sugar, brown sugar, corn starch, cinnamon and nutmeg. Stir with a wooden spoon and cook over medium high heat 8-10 minutes or until the peaches become soft. Set aside to cool.

Graham Cracker Crust:

Line the bottom of 9 X 3 inches springform pan with parchment paper and spray lightly with non-stick spray. Then, wrap the springform pan with 2 large sheets of heavy- duty aluminum foil to make sure no water leaks in the pan during the baking in water bath. Set aside.

Preheat the oven to 425 F.

To make the crust, using a fork whisk together graham cracker crumbs and melted butter until all evenly moistened. Then press the mixture in the bottom of springform pan and place in the fridge or freezer while making the filling.

Cheesecake Filling:

Beat together softened cream cheese with sugar and vanilla, until smooth and creamy. Next, mix in sour cream and corn starch. Then add slightly beaten eggs and mix on low just to combine, do not overmix the batter.

Pour half of the mixture (about 2 ½ cups) over the crust and smooth the top. Place springform pan in large roasting pan, then pour hot water into the roasting pan, until it reaches halfway up the springform pan and bake 13-15 minutes, until the top is set.

Turn down the oven temperature to 350 F.

Remove the pan from the oven and arrange thin layer of peaches over cheesecake layer. Save leftovers of the peaches and sauce for serving.

Spoon remaining cheesecake layer over the peaches, smooth the top and place back in the oven. Bake about 40-45 minutes at 350 F, until the cheesecake is just slightly jiggly in the center.

Cobbler Topping:

While the cheesecake is baking, prepare cobbler topping. Stir together flour, brown sugar, sugar, salt and baking powder. Cut in cold butter with a fork. Add boiling water and stir, then set aside.

When the cheesecake is almost baked (the top is set ) remove it from the oven. Arrange layer of peaches on top, dollop the cobbler in lumps on top of the peaches and place back in the oven for 20-25 minutes until the cobbler topping gets nice golden-brown color.

Turn off the oven and leave the cheesecake in the oven with the door crack open for one hour. Then, remove it from water bath and place to a cooling rack to cool to room temperature. Chill in the refrigerator 4-6 hours or overnight.

When the cheesecake is cooled in the fridge, run a thin knife around the cake and release the ring from springform pan, then transfer the cake on a serving plate.

When ready to serve top the cake with remaining peaches and sauce. You can reheat the sauce before drizzling over the cake.

Store in the fridge.

Strawberry shortcake cheesecake cake

History of Cheesecake :

While many assume cheesecake originated in New York, it dates back much much further!

Over 4,000 years ago in the fifth century BC, the ancient Greeks on the island of Samos created the earliest known cheesecake. This rudimentary cheesecake was made with patties of fresh cheese that were then pounded smooth with flour and honey. The creation was then baked on an earthenware griddle before being enjoyed by the masses. Back then, cheesecake was considered a great source of energy and there is evidence showing it was served to athletes during the first Olympic Games in 776 BC. Cheesecake was also popular as a wedding dessert!

During the late medieval ages in Europe, cheesecake transformed to include a pastry base in a tart form. The first English cookbook, written in 1390, included multiple variations of the cheesecake recipe that included eggs and various flavor profiles. For the next five centuries, almost every English cookbook included at least one cheesecake recipe, signifying the love the English people had for the delicious dessert!

Since the English loved their cheesecake, it is not surprising that the delicacy made its way to the American colonies. In the 1730s, Philadelphia became home to the "Cheesecake House" tavern! Martha Washington's prized and gifted cookbook features three different cheesecake recipes, one of which being a cheesecake without a crust. These recipes were also flavored with rosewater and other spices. In the 19th century, cheesecake recipes began to feature more subtle ingredients like lemon and vanilla.

INGRIDIENTS:

Bottom crust

22 Golden Oreos Crushed

5 Tbsp Melted butter

Filling

4 8oz packages cream cheese

1 2/3 cups sugar

1/4 cup corn starch

1 Tbsp Pure Vanilla Extract

2 Large Eggs

3/4 Cup Heavy Whipping Cream

Jar of smuckers strawberry ice cream topping

Topping

12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones)

1 1/2 Tsp Softened Butter

3 Tbsp from a small package of strawberry gelatin

DERICTION:

Preheat oven to 350 degrees.Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.

Crust – crush the Oreo’s & incorporate the butter, press into the bottom of your springform pan.

Filling – Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.

Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.

Blend in the eggs, one at a time, beating the batter well after each one.

Blend in heavy cream.

At this point mix the filling only until completely blended. Be careful not to overmix the batter.

Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.

crumb topping – In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake.