Prep time: 5 mins
Cook time: 5 mins
Tools required: Immersion blender or food processor
Serves 2
Ingredients
2 large bananas
4 medium eggs
1tsp Cinnamon
1/4 tsp powdered ginger (optional)
1/8 tsp vanilla (optional)
Pinch of salt
2 tsp Coconut oil (to grease pan)
Strawberries
What could be better than a Girl Scout Thin Mint Cookie? A cookie made out of a Girl Scout Thin Mint cookie! It’s cookie squared, which means they’re super intense so make sure you have some milk in the house!
This is what happens when someone super awesome has a birthday and mentions that he likes root beer…. a cookie is born!
Cookie Ingredients:
1 cup butter
2 cups dark brown sugar
2 eggs
2 tsp. root beer extract
3 1/2 cups flour
1 tsp. baking soda
Root Beer OR Vanilla frosting:
1/2 cup butter
1.5 cups powdered sugar
1 tsp. root beer OR vanilla extract
Yet again, Laurie has outdone herself. She whipped up a beautiful lemon berry trifle! The lemon curd she used in this recipe is quite simply to die for. You just want to keep eating it. And eating it. And eating it. Which is what we did!
Ingredients:
1 vanilla bean cake (in a 10 in springform pan)
2/3 cup of raspberry preserves
2 cups of heavy whipping cream
2 cups of Lemon Curd
1/2 cup of sliced strawberries with 1 tsp of sugar
Taken straight from the lid of the Quaker® Oats container!
Ingredients:
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins
Adapted from When Harry Met Salad Check out the blog for some more gorgeous photographs!
Ingredients:
¾ cup sugar OR sucanat
2 tablespoons lemon juice
2 tablespoons dried lavender
1¾ cup whole wheat flour (or a mixture of ww & white)
¼ teaspoon baking powder
¼ teaspoon salt
12 tablespoon (1½ sticks) cold butter cubes
1 egg yolk
½ teaspoons vanilla extract
Ingredients:
1 1/4 cups all-purpose flour
1 cup whole-wheat flour
2 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 cup plus 1 1/2 teaspoons grapeseed oil
3 tablespoons honey
5 large eggs
2 cups milk, plus more as needed
1 1/2 teaspoons pure vanilla extract
1 tablespoon molasses
All right. Here they are. The world famous (infamous?) cookies… they’ve been called snickerdoodles, sugar cookies and even the “crack” cookies. These are the cookies that people eat so many of they literally make themselves sick. We take no responsibility for stomach aches. If you can’t control yourself, don’t make them!
These cookies have literally been passed down from generation to generation… with no actual instructions, just the ingredient list, the temperature and cooking time. We’ve included some helpful tips to get the softest, most addicting cookies possible!
Ingredients:
Surprise your sweetie this Valentines day weekend with the only way you can possibly make waffles better… with bacon! And brown sugar!
Adapted from joythebaker.com
Ingredients:
10 slices of bacon
1/2 cup brown sugar
3 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 grapeseed oil
4 large eggs
2 teaspoons vanilla extract
2 1/2 cups buttermilk
(we made our own butter milk with 2 cups of milk and 2 tablespoons of apple cider vinegar)
From our guest baker/blogger Laurie. Adapted from a recipe she found on epicurious.com, we totally love her version–just the perfect amount of sweet. We were all talking about second helpings before we even finished our first slice! Yum!
Cake Ingredients
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
1/2 Golden Delicious apple, peeled, cored, finely chopped (about 3/4 cup)
Apple Ingredients
6 tablespoons (3/4 stick) unsalted butter
1/3 cup (packed) dark brown sugar
2 8-ounce Golden Delicious apples, peeled, halved, cored, cut into 1/4-inch-thick slices
Find full instructions on epicurious.com
Sometimes the best discoveries come out of the silliest mistakes! It turns out that if you leave the white flour out entirely and then bake as directed you get a really AMAZING ice cream topping. Like really good. Just scrape it off the tray and right on to your ice cream!
Ingredients:
1 1/2 cube margarine
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoon vanilla
1 cup white flour
1/2 cup wheat flour
1 teaspoon baking soda
dash of salt
rasins, if desired
There are a couple options when making these cookies… you can make them the healthy way or the good way! We’re all for healthy desserts, but this time the healthy option just doesn’t measure up to the white flour and sugar version! We made them with sucanat & whole wheat flour and then sugar & white flour. There was no contest. The sugar & white flour version has a much smoother consistency, though if you were only presented with the sucanat and whole wheat flour version you probably wouldn’t complain… they just can’t hold their own in a comparison.
Two warnings:
#1 These cookies are super addicting!
#2 We’ve made these cookies without the chocolate chips and had friends ask why we wasted our time not putting chocolate chips in!
Ingredients:
1/2 cup butter
1 1/2 cup sugar OR sucanat
1 egg
1 cup canned pumpkin
1 tsp vanilla
2 1/2 cup flour OR whole wheat pastry flour OR a mixture of the two
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup+ Ghiradelli chocolate chips (optional)
We were so excited to make this cheesecake that we forgot to take pictures when we started! Whoops! The original recipe came from Epicurious–we left some things out, tried the pecan topping but couldn’t get it right, so what follows is our version! The cheesecake also got ravaged at the party we took it to before we could snap any respectable pictures. So you’re going to have to take our word for it that it turned out beautifully!
Crust Ingredients
2 cups gingersnap cookie crumbs
(we only had one cup of crispy store bought cookies, so we used our soft molasses cookies for the second cup)
1+ teaspoon ground cinnamon
1/2 stick unsalted butter, melted
Filling Ingredients
4 8-ounce packages cream cheese, room temperature
1.5 cups sugar or sucanat
3+ tablespoons all purpose flour
1.5+ teaspoons ground cinnamon
1+ teaspoon ground ginger
4 large eggs
1 15-ounce can solid pack pumpkin
2 teaspoons vanilla extract
Crust:
3 cups all-purpose flour (we did 1/2 whole wheat pastry flour and 1/2 white flour)
1 tablespoon sugar or succanat
1 1/2 teaspoons salt
20 tablespoons (2 1/2 sticks) cold unsalted butter, cut into small pieces
4 to 5 tablespoons ice-cold water
Filling:
3 pounds ripe peaches (approximately)
2 tablespoons fresh lemon juice
1 cup blueberries
1 tablespoon vanilla extract
1/3 cup (packed) light-brown sugar OR succanat
1/4 cup granulated sugar OR succanat OR honey
1 packet Stevia
1/4 cup all-purpose flour OR whole wheat pastry flour
1 large egg white, lightly beaten
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons heavy cream
We’re determined to make desserts that taste good and are good for you (well okay… desserts that at least aren’t horrible for you and don’t have processed sugar!). The original recipe came from Epicurious, but we made a decent amount of changes to get it sugar-free and we also substituted coconut oil for canola oil, since coconut oil is more beneficial.
Carrot Cake Ingredients:
1/3 cup dried shredded organic unsweetened coconut
3 cups (a little less than a 1 pound) organic farm-fresh carrots, shredded
1 cup agave nectar
1 1/2 cups organic all-purpose flour
1/2 cup organic whole wheat pastry flour
2 teaspoons baking soda
3 teaspoons organic ground cinnamon
1 teaspoon freshly grated organic nutmeg
1 teaspoon salt
1/2 cup sucanat
3/4 cup organic coconut oil
1 tablespoon organic vanilla extract
3 organic eggs
Ingredients:
1 8-ounce package cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoons sour cream ~we didn’t have any so we used some yogurt and heavy cream!
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract
Found the original recipe on this blog, but–big surprise–modified it slightly to its current form. We’re not totally convinced about the awesomeness of this recipe; and not sure we’d even make them again. It got very mixed reviews from our official samplers, but if you really like beets try it out! If you don’t like beets and are wondering what beets are doing in a dessert, then don’t waste your time!
Ingredients:
2 cups all purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp cinnamon
¼ cup cocoa powder
½ tsp salt
¼ cup coconut flour
½ cup brown sugar
2 large eggs
¼ cup olive oil
1-2 tsp pure vanilla extract
¾-1 cup whole milk
2 cups pureed (cooked) beets
some chocolate chips, if you want to add them to the tops of the muffins!
click “read more” for additional photos and the instructions!
Ok, we’ll admit…. this is a time consuming cake. We made this over two days. Day one we made the four chocolate cake layers and the filling. Day two we made the frosting and assembled it. Click “read more” to see the lengthy list of ingredients and instructions. While it’s time consuming, it did get rave reviews from those that ate it! One catch–you have to like maraschino cherries!
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
3 large eggs, at room temperature for 30 minutes
1 teaspoon vanilla
1/2 cup whole milk, at room temperature
Equipment:
9- by 5- by 3-inch loaf pan
Cake Ingredients:
6 eggs
1/4 cup coconut oil
1/4 cup coconut milk
6 Tablespoons raw honey
1 teaspoon vanilla extract
1/2 teaspoon orange zest
1/2 cup coconut flour
1/2 teaspoon baking powder (aluminum free)
1/2 teaspoon sea salt
1/4 cup orange juice