|3.||Baking powder||2 teaspoons|
|4.||Ground cinnamon||2 teaspoons|
|1 ½ teaspoons|
|6.||Salt||1 ½ teaspoons|
|1 ½ cups|
Crushed pineapple, drained
|1 (8 ounce) can|
Finely grated carrots
|1 ⅓ cups|
Sweetened flaked coconut
Unsalted butter, softened
Cream cheese, softened
|1 (8 ounce) package|
Sifted powdered sugar
|1 ⅓ cups|
|17.||Vanilla extract||1 teaspoon|
1 . Stage
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet cake pan or a 10x15-inch glass casserole dish with cooking spray.
2 . Stage
Sift together flour, baking powder, cinnamon, baking soda, and salt in a bowl.
3 . Stage
Beat eggs in the bowl of a stand mixer until foamy. Slowly add in sugar and mix until incorporated. Beat in flour mixture alternately with the oil, beginning and ending with flour mixture. Fold in pineapple, carrots, coconut, and walnuts. Pour batter into the prepared cake pan.
4 . Stage
Bake in the preheated oven for 45 minutes. Remove from oven and cool completely, about 30 minutes.
5 . Stage
Combine softened butter and cream cheese in a bowl. Whip until fluffy using an electric mixer. Add sifted powdered sugar and vanilla extract. Mix until well incorporated and fluffy. Spread over the cooled carrot cake.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
2 . In a medium bowl, cream together 1/4 cup butter and 1 cup brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the sugar mixture. Mix in the walnuts. Spread evenly into the prepared pan.
3 . Bake for 25 to 30 minutes in the preheated oven, until the brownies start to pull away from the sides of the pan. Cool completely before frosting.
4 . To make the frosting, combine 2 tablespoons butter, 1/4 cup brown sugar and milk in a small saucepan over medium- high heat. Bring to a boil and simmer for 2 minutes. Remove from heat, cool and beat in the confectioners' sugar. Adjust the milk or confectioners' sugar if necessary to achieve a good spreading consistency. Spread over cooled bars and let set before cutting into squares.
1 . Preheat the oven to 350 degrees F (175 degrees C). Slice top off of pumpkin and cut in 1/2. Scoop out and discard seeds and pulp. Place pumpkin cut-side down on a baking tray.
2 . Bake in the preheated oven until easily pierced with a fork, 30 to 45 minutes. Scoop flesh from rind into a food processor and blend into a puree.
3 . Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a pan over medium-low heat. Add onion and cook, stirring frequently, until brown, wilted, and sweet, 15 to 30 minutes.
4 . At the same time, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add walnuts and cook for 5 minutes. Add sugar and stir constantly until coated, about 2 minutes. Remove from heat and set aside.
5 . Whisk pumpkin puree and vegetable broth together in a medium saucepan over medium heat. Bring to a simmer, about 5 minutes, then reduce heat to low.
6 . Warm 1 1/2 tablespoons butter in a small pan and add 1 teaspoon sage, about 1 minute. Set sage butter aside.
7 . Warm remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add rice; cook and stir until coated with oil and slightly translucent, about 3 minutes. Stir in remaining 1 teaspoon sage and rosemary. Add wine and stir until absorbed, 2 to 3 minutes.
8 . Add pumpkin-broth mixture to the rice 2 ladlefuls at a time, stirring well after each addition. Wait until liquid is almost completely absorbed before adding more, about 7 minutes between additions, until all broth is added and rice is tender and creamy, about 30 minutes total.
9 . Stir Parmesan cheese, remaining 1 1/2 tablespoons butter, and pepper into the risotto. Drizzle with sage butter and coated walnuts before serving.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift flour, baking soda and salt. Set aside.
2 . In a large bowl, cream 2/3 cup butter and white sugar until light and fluffy. Add 2 eggs and 2 squares melted chocolate. Add flour mixture alternately with beer, buttermilk and cherry juice. Mix until smooth, then fold in cherries and chopped nuts. Pour batter into a 9x13 inch pan.
3 . Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean.
4 . To make frosting: in a large bowl, combine 2/3 cup butter, 1 egg, 4 squares melted chocolate, confectioners sugar and milk. Beat until smooth. Spread on top of cooled cake.
1 . Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.
2 . Whisk chocolate chips, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a bowl. Whisk soy milk, oil, applesauce, eggs, vinegar, and vanilla extract together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into prepared muffin cups until each cup is 3/4-full.
3 . Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
1 . Season flour with salt and pepper. Dredge chicken tenders in flour mixture until coated.
2 . Heat 1 tablespoon olive oil and butter in a large pan over medium-high heat. Add chicken and brown for 2 to 3 minutes per side. Remove from the pan and keep warm.
3 . Reduce heat to medium and add remaining 1 tablespoon olive oil. Add garlic and saute until fragrant, about 30 seconds, being careful not to burn it.
4 . Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken stock and cook until sauce has reduced, about 10 minutes. Add half-and-half, Parmesan cheese, and lemon juice; let reduce for 10 more minutes.
5 . Dissolve cornstarch in water and add to the pan. Add chicken and allow to heat through, about 10 more minutes. Season with salt and pepper and serve.
1 . Preheat the oven to 325 degrees F (165 degrees C).
2 . In a large bowl, toss together the apples, oranges, brown sugar, Cheddar cheese, and walnuts. Spread evenly in a 9x13 inch baking dish. Sprinkle crushed crackers evenly over the fruit.
3 . Melt the butter in a small saucepan over medium heat and whisk in flour, cinnamon, nutmeg, cloves and baking powder. Drizzle over the crackers, then drizzle the creamer over the casserole. Cover with a lid or aluminum foil.
4 . Bake for 1 hour in the preheated oven. Remove from the oven and uncover. Stir gently to fold in the crust.
1 . Place ruby cacao wafers in a microwave-safe bowl. Heat in the microwave in 20 second increments, stirring in between, until completely melted.
2 . Combine melted ruby cacao wafers and cream cheese in a bowl. Beat using an electric mixer until completely combined. Spoon into a serving bowl.
3 . Divide the marshmallow creme between 2 bowls. Stir in 3 to 5 drops of neon blue food coloring into one bowl and 3 to 5 drops of neon purple food coloring into the second bowl. Mix each until the color is completely blended into the marshmallow creme.
4 . Drop one dollop each of blue and purple marshmallow creme on top of the ruby cacao cream cheese. Use a knife to swirl the colors through cream cheese and each other. Add rainbow sprinkles on half of the dip and a stripe of yellow sprinkles to the center. Serve with graham crackers and apple slices.
1 . Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with parchment paper.
2 . Add prunes to a saucepan; cover with water and bring to a boil. Remove from heat and let stand for 10 minutes. Strain any excess water. Mash prunes and set aside. In a bowl, stir flour with cinnamon, cloves and nutmeg; set aside. In a separate bowl, beat sugar with eggs and 2 tablespoons butter until blended. In a measuring cup, mix prune juice with 1 tablespoon baking soda. Stir into mixture alternating with flour mixture. Stir in mashed prunes. Transfer to prepared baking pan.
3 . Bake for 30 to 35 minutes or until tester inserted into center comes out clean. Cool for 15 minutes. Remove from pan and cool completely on rack. Meanwhile, prepare the sauce.
4 . Sauce: Add 1/2 cup butter, sugar, syrup, cream and 1/2 teaspoon baking soda to a small saucepan set over medium heat; bring to a boil. Boil for 2 minutes. Cut cake and serve with warm sauce.
1 . Pat pork chops dry with paper towels, and season with salt and pepper.
2 . Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
3 . When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
4 . Remove pork chops from heat and cover to keep warm.
5 . Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
6 . Drizzle pan-fried chops with balsamic glaze and serve warm.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Combine black beans, 3/4 cup Cheddar cheese, avocados, bell pepper, salt, cumin, garlic powder, and onion powder in a medium bowl; gently toss everything together.
3 . Pour half of the enchilada sauce into the bottom of a 9x13-inch baking dish. Divide avocado mixture between corn tortillas evenly. Roll up and place seam side-down into the baking dish. Top with remaining enchilada sauce and sprinkle with remaining Cheddar cheese.
4 . Bake in the preheated oven just until cheese is melted and filling is heated through, about 20 minutes. Top with sour cream, pico de gallo, and fresh cilantro.
1 . Preheat oven to 375 degrees F (190 degrees C).
2 . In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.
3 . Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.
4 . Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.
5 . Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.