Family favorite desserts below!
Peanut Butter Cup Cookies
Ingredients:
~1 cup butter softened
~2 teaspoons vanilla
~1 cup peanut butter
~3 1/2 cups flour
~1 cup sugar
~2 teaspoons baking soda
~1 cup brown sugar
~1 teaspoon salt
~2 eggs
~1 (16 oz.) package miniature peanut butter cups
Blend butter, peanut butter, and sugars until creamy. Add eggs and vanilla and mix well. Combine flour, baking soda and salt and add to creamed mixture. Shape dough into balls that fit nicely into ungreased miniature muffin tins. Bake at 350 degrees (farenheit) for 5 to 10 minutes. Do not over bake. After removing from oven, immediately press one miniature peanut butter cup into center of each cookie. Let cool in muffin tin....Enjoy!!!
~1 cup butter softened
~2 teaspoons vanilla
~1 cup peanut butter
~3 1/2 cups flour
~1 cup sugar
~2 teaspoons baking soda
~1 cup brown sugar
~1 teaspoon salt
~2 eggs
~1 (16 oz.) package miniature peanut butter cups
Blend butter, peanut butter, and sugars until creamy. Add eggs and vanilla and mix well. Combine flour, baking soda and salt and add to creamed mixture. Shape dough into balls that fit nicely into ungreased miniature muffin tins. Bake at 350 degrees (farenheit) for 5 to 10 minutes. Do not over bake. After removing from oven, immediately press one miniature peanut butter cup into center of each cookie. Let cool in muffin tin....Enjoy!!!
Fifteens
Ingredients:
~15 digestive biscuits (or grahm crackers if you cannot purchase digestives in your local store)
~Glazed cherries -cut in half
~Marshmallows -cut in half
~1 small tin sweetened condensed milk
~15 g shredded coconut
Bash up the biscuits, and combine marshmallow, cherries, sweetened condensed milk and biscuits.
Lay a sheet of saran wrap and sprinkle coconut on top. Take your fifteen mixture and roll it into a log shape. Lay the fifteen roll onto the saran wrap and roll it up. Stick it in the fridge for an hour or so. ENJOY!!!! :)
~15 digestive biscuits (or grahm crackers if you cannot purchase digestives in your local store)
~Glazed cherries -cut in half
~Marshmallows -cut in half
~1 small tin sweetened condensed milk
~15 g shredded coconut
Bash up the biscuits, and combine marshmallow, cherries, sweetened condensed milk and biscuits.
Lay a sheet of saran wrap and sprinkle coconut on top. Take your fifteen mixture and roll it into a log shape. Lay the fifteen roll onto the saran wrap and roll it up. Stick it in the fridge for an hour or so. ENJOY!!!! :)
Carrot Cake
Ingredients:
~ Unsalted butter or nonstick spray, for greasing
~ 2 cups all-purpose flour (plus extra for dusting)
~ 1 cup walnut pieces
~ 2 cups granulated sugar
~ 2 tsp. baking soda
~ 1 tsp. baking powder
~ 1 tbsp. ground cinnamon
~ 1/2 tsp. salt
~ 3 large eggs, at room temperature
~ 1 cup vegetable oil
~ 2 1/2 cup grated carrot
~ 1 cup crushed pineapple (well drained)
Preheat oven to 350 F / 175 C. Grease a 10-inch/25-cm springform pan, line with parchment paper, and grease and flour the paper. Dust the inside of the pan with flour and tap out the excess.
Chop the walnuts into very small pieces and set aside. Grate the carrots finely, and also set aside.
Combine all dry together until well mixed. Add eggs and the oil, and whisk together until mixed into thick mixture.
Add the walnut pieces, grated carrot, and crushed pineapple to the mixture and stir until well blended-the batter will be very thick.
Pour the mixture into the prepared pan and place on the center rack of the oven. Bake for 60-70 minute, or until a sewer inserted in the center of the cake comes out clean.
Allow the cake to cool for at least 15 minutes. As shown in photo sprinkle powdered sugar over cake...Enjoy!!!
~ Unsalted butter or nonstick spray, for greasing
~ 2 cups all-purpose flour (plus extra for dusting)
~ 1 cup walnut pieces
~ 2 cups granulated sugar
~ 2 tsp. baking soda
~ 1 tsp. baking powder
~ 1 tbsp. ground cinnamon
~ 1/2 tsp. salt
~ 3 large eggs, at room temperature
~ 1 cup vegetable oil
~ 2 1/2 cup grated carrot
~ 1 cup crushed pineapple (well drained)
Preheat oven to 350 F / 175 C. Grease a 10-inch/25-cm springform pan, line with parchment paper, and grease and flour the paper. Dust the inside of the pan with flour and tap out the excess.
Chop the walnuts into very small pieces and set aside. Grate the carrots finely, and also set aside.
Combine all dry together until well mixed. Add eggs and the oil, and whisk together until mixed into thick mixture.
Add the walnut pieces, grated carrot, and crushed pineapple to the mixture and stir until well blended-the batter will be very thick.
Pour the mixture into the prepared pan and place on the center rack of the oven. Bake for 60-70 minute, or until a sewer inserted in the center of the cake comes out clean.
Allow the cake to cool for at least 15 minutes. As shown in photo sprinkle powdered sugar over cake...Enjoy!!!