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Super  Fluffy and creamy vanilla cake recipe

Ingredients

3 c. (360 g.) cake flour

1 tbsp. Plus 1 1/2 tsp. Baking powder.

1 1/2 c. half-and-half, divided

6 tbsp. Unsalted butter, room temperature, plus more for pans.

1 c. (200 g.) granulated sugar

3/4 c. vegetable oil

6 large eggs, room temperature

2 tbsp. Vanilla bean paste.

1 tsp. Kosher salt.

Buttercream frosting, for decorating

Directions

First, preheat the oven to 350 °F and grease two 8-inch round cake pans, now with parchment paper, and line the bottom of the pans.

Then in a large bowl, use an electric mixer on medium-high speed (or a stand mixer fitted with a paddle attachment) to beat the granulated sugar and butter until doubled in size, approximately 3 minutes. Now add the oil and continue beating until you get a fluffy, white and smooth mixture, about 5 minutes.

Then reduce the mixer speed to low, now add the eggs, one at a time, beating to mix and scraping the sides of the bowl after each addition until completely incorporated.

Then, using a medium bowl, mix the flour and yeast until well incorporated (approximately 1 minute, to eliminate the need for sifting). We will add half of the dry ingredients and 3/4 cup of half-and-half, then mix on medium-low speed until the dough is moist; it’s okay if there are a few lumps. Add vanilla paste, remaining dry ingredients, salt, and 3/4 cup half-and-half. We will beat just until combined, the dough may still have some lumps.

After that, divide the dough evenly between the prepared pans. And we will bake the cakes until they are golden brown and a tester inserted in the center comes out with some moist crumbs, usually 40 to 45 minutes.

Then let the cakes cool in the pans for 20 minutes. Now we will invert them onto a wire rack and let them cool completely.

Finally, using a serrated knife, cut the edges of the cakes to flatten them, if desired. Then, using a spatula, spread half of the frosting on top of one cake.

Finally, we will place the second cake on top, now ice the top and sides of the cake with the remaining icing and place flowers on top, if desired.

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Homemade Chocolate Bonbons

Recipe Ingredients:

  • 300 grams of shredded coconut
  • 2 tablespoons of powdered milk
  • 300 grams of milk chocolate bar
  • Half of a can of condensed milk (395 grams)

Preparation:

Start by organizing the ingredients, then use a bowl to add all the ingredients (except the milk chocolate). After that, mix the ingredients well until you get a mouldable mixture.

Next, press the mixture well to form a rectangular bar, then cut into the desired size and shape.

Melt the chocolate completely in the microwave, place it in a container, and dip the bars in the melted chocolate.

To finish, place the bars on parchment paper, refrigerate, and then you can serve.

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Chocolate Peanut Butter Cups

Ingredients

  • 1 cup peanut butter
  • ¼ teaspoon salt
  • 1 (11.5 ounce) package milk chocolate chips, divided
  • ½ cup confectioners’ sugar

Directions

First cut 12 paper muffin tins to half their height.

Then put 1/2 a chocolate chip in a microwave-safe container. Then microwave for 2 minutes, stirring after each minute. Then pour the melted chocolate into the muffin tins, filling them halfway. Then, using a spoon, spread the chocolate over the sides of the cups until it is evenly coated. Now leave to cool in the fridge until firm.

Now using a small bowl, mix together the peanut butter, icing sugar and salt. Then pour over the chocolate cups. Then melt the remaining chocolate and pour it over the peanut butter. Finally spread the chocolate to the edges of the cups.

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Coconut Macaroon Cookies

1 14-oz bag sweetened flaked coconut
7/8 cup sweetened condensed milk (7/8 cup = 3/4 cup plus 2 tablespoons)
1 teaspoon vanilla extract
2 large eggs whites
1/4 teaspoon salt
Preheat oven to 325 degrees
Line two pans with parchment paper. Put two oven racks in center of oven.
In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
In the bowl beat or whisk the egg whites and salt until stiff peaks form. Fold the egg whites into the coconut mixture.
Form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
The macaroons can be frozen for up to 3 months. Let them cool completely and store in an airtight container . Put parchment paper between layers.

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Carrot Cake Sandwich Cookies

1 cup butter

1 cup packed brown sugar

1/2 cup granulated sugar

1/2 tsp salt

1 tsp baking soda

1 1/2 tsp ground cinnamon

1 tsp vanilla extract

2 eggs

3 cups old fashioned oats

1 1/2 cups all-purpose flour

1 cup finely grated or food processed carrots

Preheat your oven to 350 degrees F. In your mixer bowl or large mixing bowl add in butter and sugar. Cream together for 1 minute. Add in salt, soda, cinnamon, and vanilla and mix until combined. Add in eggs, one at a time, mixing well after each egg. Now add in your flour, oats and carrots.

I used a small scoop for my cookies. Since there will be 40 cookie, 20 double cookies. Put it on a parchment lined cookie sheet leaving a space in between and bake for 11 minutes. Let cool for 2 minutes on the pan and then remove to a cooling rack. Let it cool completely before putting on the filling.

Cream Cheese Filling

1- 8oz. block of cream cheese, softened

1 1/2 cup powdered sugar

2 tbsp butter

1-3 tsp milk (this all depends on your mixture)

Combine all ingredients. Put the cream cheese on the flat side of the cookie and sandwich it with another cookie.

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  2. Double Chocolate Snowballs
  3. Lemon Blueberry Loaf
  4. Cheesecake Stuffed Apples
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