Desserts

Breakfast cookies

• 2 cups (160g) quick oats or old-fashioned whole oats
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup (250g) almond butter, peanut butter, or sunflower seed butter
• 1/4 cup (60ml) pure maple syrup (or honey)
• 1/3 cup (60g) apple butter*
• 1 large banana, mashed (about 1/2 cup)
• 1/2 cup (75g) dried cranberries
• 1/2 cup (70g) pepitas (pumpkin seeds)
• 1/2 cup (75g) raisins
• optional: 1/4 cup (28g) ground flax

Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.

Combine all of the ingredients into a large bowl of a stand mixer (or use a hand mixer). Mix until all of the ingredients are combined. The dough is thick and heavy.

Using a 1/4 cup measuring cup, portion 1/4 cup mounds of cookie dough onto prepared cookie sheet. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)

Bake for 16-18 minutes or until the edges are slightly brown. 

Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

Recipe and credit goes to:

https://sallysbakingaddiction.com/breakfast-cookies/

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Butter tarte

SHORTBREAD CRUST

• 2 cups flour
• 1/4 cup white sugar
• 1 cup butter
• pinch salt

BUTTER TART LAYER

• 1/4 cup butter
• 3 eggs, beaten
• 1 tsp vanilla
• 2 cups brown sugar
• 1 tbsp baking powder
• 3 tsp flour
• 3/4 cup coconut ((optional))
• 1 cup raisins

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INSTRUCTIONS

1. Preheat your oven to 350 degrees.

SHORTBREAD CRUST:

1. Using a pastry cutter, cut together the flour, sugar, salt and butter, until it is the consistency of sand.
2. Press this mixture into a 9 x 13 baking dish. Set aside.

BUTTER TART LAYER:

1. In a bowl mix together the brown sugar, baking powder and flour. Set aside.
2. Melt the butter, then whisk in the eggs and vanilla. Then add the coconut (if you are using it) and the raisins.  Combine.
3. Add the flour mixture to the butter mixture, and mix well.
4. Pour the filling mixture over the cookie crust.

1. Bake for 35 – 40 minutes minutes.
2. Let the square cool completely before cutting it into squares. If you can, wait at least 2-3 hours.

Rich Carrot Ginger Cake

2 Cups Sugar
3 1/2 Cups flour
3 Tbsp grated ginger
2 Tsp baking powder
3 tsp baking soda
1 tsp Salt
4 tbsp rum or 2 Tsp vanilla
2 Tsp cinnamon
1 tsp allspice
1 tsp cloves
1 tsp nutmeg
6 eggs, beaten
8 Cups peeled and grated carrots
1 1/3 Cup Vegetable oil
4 Tbsp melted butter

Preheat oven to 350 F
Grease and flour 2 8 inch round cake pans

Mix together flour, sugar and spices in a large bowl.


Add lightly beaten eggs and oil, grated carrots and remaining ingredients. 


Combine dry and wet ingredients




Pour batter evenly into the two prepared cake pans

Bake in preheated oven until cake tester or toothpick inserted in centre is nearly clean when removed, approximately 25 minutes


Allow cake to cool, then remove from pan and frost with cream cheese frosting.

~~~ Cream Cheese Icing
12 oz Philadelphia cream cheese
1 stick buter (8 Tbsp) 120ml
1 Tbsp Vanilla or lemon juice

1 - 2 lemon rinds
Mix the above and then gradually add the below sugar

1 3/4 Cups confectioners sugar

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Chocolate Zucchini Cake

4 Cups flour
4 Cups white sugar  (lessen sugar if doing icing for cake)
1 1/2 Cup unsweetened cocoa powder
4 Tsp baking soda
2 Tsp boaking powder
1 tsp salt
2 tsp ground cinnamon
8 eggs
3 cups vegetable oil
6 Cups grated zucchini

Preheat oven 350 F.  Grease and flour baking pan
In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon
Add the eggs and oil, mix well.  Fold in the nuts and zucchini until they are evenly distributed.  Pour in the prepared pan and backe for 50 - 60 minutes

~~~ Chocolate icing below ~~~

158 ml butter softened
1 cup cocoa powder
2 pinches salt
6 Tbsp Boiling water
3 Cps confectioners sugar

In a large bowl, cream the butter.  Add in cocoa, salt and boiling water, stirring until smooth
Add powdered sugar and beat until frosting reaches a spreadable consistency.  If frosting seems too thick add water.  If it seems too thin, add powdered sugar
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Pumpkin Muffins

3 1/3 Cup Flour
3 3/4 Tsp Baking Powder
1 1/4 Tsp Baking Soda
5 Tsp Cinnamon
1 1/4 Ginger
1 1/4 Tsp Salt
~ Mix all together then make a well in the Centre


5 Eggs
796 ml of Pumpkin Filling Can
3 Cups Sugar
1 1/4 Cup Oil
~~ Mix all together in a separate bowl


Pour the wet ingredients into the well in the dry mix.  Stir until just mixed.

Bake at 350 F for approximately 25 minutes for large muffins; 10 - 15 minutes for mini's


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Bread Pudding

Old Bread
2 Tbsp Butter
1/2 Cup raisins
4 Eggs Beaten
3 Cups Almond Milk
3/4 Cup sugar
1 Tsp cinnamon
1 Tsp Vanilla extract

Soak raisins in rum
Butter the dish
350 F for 45 min
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Rice Pudding

3 Cups milk
1/4 Cup rice
1/4 Cup sugar
1 Tsp Vanilla essence
1/4 Tsp Salt
1 Tbsp butter

~ combine and bake for 1 hour (don't let it get dry) Bake at 350 F
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Rice Krispe Squares

1/2 Cup Butter

12 Cups Rice Krispes

8 Cups Marshmallows

Vanilla Essence

Melt butter in a large bowl in the microwave then add the mini marshmallows and microwave in intervals - stirring every 40 seconds

Add 1 Tsp of Vanilla Essence or Almond Essence for an extra special flavour

Once combined, lastly add all the rice Krispes mix and then place in a container


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Liz's Cookies
Combine the below:
1 cup Butter
1 Cup brown sugar
1/2 Cup white sugar
2 Eggs
2 Tsp Vanilla
1 1/2 Tsp backing soda
1/2 Tsp Salt
Combine the below:
1 1/2 Cup uncooked rolled oats
1/1/2 Cup whole wheat flour
1 Cup white flour
1 Cup raisins
1 Cup chopped walnuts
1 Cup coconut
2 Tbsp water
Combine both mixtures and spoon cookies out onto parchment paper.  Bake at 350 F for 10 - 12 minutes
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Phyllo Apple Pie

Ingredients
7 - 8 Apples Peeled and thinly sliced
1 Cup chopped Walnuts
3/4 cup Brown sugar
2 Tsp Vanilla essence
1-2 Tsp Cinnamon
1-2 Tsp flour

Butter for buttering the pan
Phyllo pastry (10 sheets - 5 per pan)

Combine all the above ingredients except butter and phyllo into a saucepan and cook on medium heat for 10 minutes


Butter each pie pan
layer two phyllo pastry sheets and add apple mixture half way


Add one layer of phyllo then add more apple 


Top off with two sheets of phyllo and bring the ends in to top up the pie

Bake at 350 for 30 - 45 minutes or until phyllo starts turning brown

Remove from oven and brush melted butter on phyllo then sprinkle icing sugar.

Rhubarb Crisp With Crunchy Oat Crust and Topping

Recipe credit goes to; thespruceeats.com

Ingredients:
1 cup brown sugar (firmly packed)
1 cup all-purpose flour
3/4 cup rolled oats (quick-cooking)
1/2 cup melted butter
1 teaspoon cinnamon
4 cups fresh rhubarb (diced or sliced into 1-inch pieces)
1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon pure vanilla extract

Directions:
Heat the oven to 350 F (180 C/Gas 4).
Butter an 8-inch square baking dish.

In a mixing bowl, combine the brown sugar, flour, oats, melted butter, and cinnamon; mix the ingredients until crumbly. 

Press half of the brown sugar and oat mixture into the prepared baking dish. 

Top with the sliced or diced rhubarb pieces.

In a saucepan, combine 1 cup of granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together, stirring, until the mixture is thickened and clear.


Pour the thickened syrup mixture over the rhubarb in the baking dish.

Top the rhubarb filling evenly with the remaining crumb mixture.

Bake the rhubarb crisp in the preheated oven for 45 to 55 minutes, or until the topping is browned and the filling is bubbling.


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Peanut Butter Chocolate chip oatmeal cookies

Ingredients
2 cup flour2 cup old fashioned oats
1 teaspoon baking soda
1 teaspoon baking powder
1⁄2 teaspoon salt
1 cup sugar
2/3 cup brown sugar, firmly packed
1 cup butter, softened
1 cup peanut butter
2 egg
3 teaspoons vanilla

700 ml chocolate chips

Preheat oven to 375. Mix flour, oats, baking soda, baking powder and salt; set aside.

 

Beat sugars, butter and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla, mix well. 

Gradually add flour mixture, mixing until well blended after each addition. Stir in chopped chocolate. Drop heaping tablespoonfuls of dough, 2" apart, onto ungreased baking sheets. 

1. Bake 12-13 minutes or until lightly browned. Cool 1 minute; remove from baking sheets to wire rackes. cool completely.
2. 

Credit for the recipe from; https://www.geniuskitchen.com/recipe/peanut-butter-oatmeal-chocolate-chunk-cookies-326215
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Chocolate cake with Chocolate icing

 

Ingredients

2 cups all-purpose flour

2 cups sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon espresso powder

~~ Dry ingredients above - mix together and sift

 

Wet ingredients below - mix together

 

1 cup milk buttermilk, almond, or coconut milk

1/2 cup vegetable canola oil, or melted coconut oil

2 large eggs

2 teaspoons vanilla extract

1 cup boiling water - only add this slowly after all the other wet ingredients have been mixed

 Bake for 30-35 @ 350 degrees

 

Recipe credit https://addapinch.com/the-best-chocolate-cake-recipe-ever/

Ingredients

Chocolate icing (frosting)

 

·         10 Tablespoons butter - ensure the butter is melted first, then add the cocoa and the rest of the ingredients

·         1 1/4 cups unsweetened cocoa powder

·         5 1/4 cups powdered sugar

·         2/3 cup milk - add as the icing gets harder

·         2 teaspoons vanilla extract

Recipe credit https://chocolatechocolateandmore.com/chocolate-fudge-frosting

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Classic Ricotta Pound Cake

Ingredients

• 1 and 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup butter at room temperature
• 1 and 1/2 cups whole milk ricotta (I used 475 g container)
• 1 and 1/2 cup granulated sugar
• 3 large eggs at room temperature
• 1 teaspoon vanilla extract OR 1 tablespoon lemon zest plus 1 teaspoon lemon extract

Instructions

Preheat oven to 350 degrees.

Grease a 9-inch loaf pan with butter or non-stick spray.

In a bowl, combine flour, baking powder, and salt.

In the bowl of an electric mixer, cream butter, ricotta, and sugar until smooth about 2 minutes.

Add eggs, one at a time. The batter may look curdled at this point. It's okay just keep mixing.

Add the flour mixture and either vanilla extract or lemon zest and extract, depending on which you prefer. Scrap down sides and allow to beat about 30 seconds.

Pour batter into prepared loaf pan.

Bake 45 to 50 minutes. Test cake by inserting a wooden pick into the center. If the pick is clean or has dry crumbs the cake is cooked perfectly.  I baked for 1 hr 15 min due to using a 475 g ricotta container

Allow cake to cool on wire rack 15 minutes before inverting onto serving tray.

Recipe Notes

Recipe from Paula @CallMePMc.com 

Credit for the recipe goes to; https://www.callmepmc.com/classic-ricotta-pound-cake/

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Red Velvet cake with cream cheese icing

DRY ingredients:

3 cups flour

1 teaspoon baking soda

2 Tbsp cocoa powder

1/2 Tsp salt

~~ Mix the above together

WET ingredients:

1/2 cup butter - soft room temperature

2 Cups sugar

~~ Mix with a mixer until combined then add

1 cup canola/vegetable oil

4 egg YOLKs

1 Tbsp vanilla Essence

1 Tsp white vinegar

Alternate combining dry ingredients to wet ingredients with 

1 cup buttermilk

(Dry ingredient, mix, then some buttermilk and mix until all combined

~~ Mix well then combine

Red food colouring (1 - 2 tsp)

4 Egg WHITEs and mix until stiff

~~ Fold in egg whites with the cake mixture

Bake at 350 for 40 minutes (test with a toothpick)

Cream Cheese icing

I trim the cake before icing and I do this when it is cold.

16 ounces cream cheese
1/2 cup butter
~~ Mix well

4 1/2 cups confectioners sugar
1 Tbsp almond milk
1 1/2 tsp vanilla extract
Pince of salt

~~ Mix to the above

Credit to the above recipe goes to:

https://sallysbakingaddiction.com/red-velvet-layer-cake-with-cream-cheese-frosting/

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Blueberry Lemon Bread:

• 2 cups (250 grams) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (120 ml) oil coconut, vegetable, or canola
• 1 cup (200 grams) granulated sugar
• 1 cup (230 grams) sour cream or plain Greek yogurt
• 2 large eggs
• 2 tablespoons (30 ml) fresh lemon juice
• Zest of 1 lemon
• 2 teaspoons vanilla extract
• 1 cup (150 grams) blueberries + 2 teaspoons all-purpose flour

Instructions

• Preheat oven to 350 degrees. Spray a 9x5 loaf pan with nonstick cooking spray and set aside.
• In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  

  
  
• In a separate bowl, mix together the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
• 
• In a separate bowl, toss the blueberries with the 2 teaspoons of flour. Then, fold the blueberries into the batter.
• 
• Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil for the last 10-15 minutes of baking to prevent excess browning.
• Remove from the oven and allow to cool for about 20 minutes in the loaf pan. Carefully remove from the loaf pan and transfer to a wire rack to cool completely.

Credit for the recipe goes to:
https://www.livewellbakeoften.com/blueberry-lemon-bread-with-lemon-glaze/

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Soft and Chewy Oatmeal Chocolate Chip Cookies:



Ingredients

• 1 cup (125 grams) all-purpose flour (spooned & leveled)
• ½ teaspoon ground cinnamon
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (115 grams) unsalted butter, softened to room temperature
• ½ cup (100 grams) brown sugar
• ¼ cup (50 grams) granulated sugar
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 1 and ½ cups (150 grams) old-fashioned rolled oats
• 1 cup (190 grams) semisweet chocolate chips

Instructions

• Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
• In a medium-sized mixing bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
• In a separate large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for about 1-2 minutes or until well combined. Mix in the egg and vanilla extract, stopping to scrape down the sides of the bowl as needed. Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined. Mix in the oats, then the chocolate chips until just combined. Cover tightly and refrigerate for at least 30 minutes
• Using a 1.5-2 tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, making sure to leave a little room between each one. Bake in separate batches (keep the other batch of cookie dough in the refrigerator while the first batch bakes) at 350°F for 10-13 minutes or until the tops of the cookies are set.
• Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.

Credit goes to: https://www.livewellbakeoften.com/soft-chewy-oatmeal-chocolate-chip-cookies/

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Soft and Chewy Oatmeal Raisin Cookies:

 

Ingredients

• 1 cup butter, softened
• 1-1/2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 cups quick-cooking oats
• 2 cup raisins

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in the oats and raisins.
• Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° until the edges are lightly browned, 10-12 minutes. Cool on wire racks.

Cinnamon Rolls:

3/4 Cup Warm Milk

2 Tbsp Fresh Yeast 

1/4 Cup Sugar

~ Mix above and let sit for 10 minutes

1/4 cup melted butter

1 egg and 1 egg yolk room temp.

3 Cups flour

3/4 tsp salt

~ Mix above to milk/yeast 

Knead for 10 minutes


Transfer dough to an oiled bowl and let rise for 1 1/2 hours


Transfer dough to a well floured surface and roll out into a rectangle
1/2 Cup butter - Spread on dough


Mix the below and then spread and rub onto buttered surface
2/3 cup brown sugar
1 1/2 Tbsp cinnamon 

• For the cream cheese frosting:
• 4 oz cream cheese, softened
• 3 tablespoons unsalted butter, softened
• ¾ cup powdered sugar
• ½ teaspoon vanilla extract

Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. 

Cut into 1 inch sections with a serrated knife or floss. You should get 9 large pieces.

Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.

Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting. Makes 9 cinnamon rolls.

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Dark Chocolate Oatmeal Cookies

1 1/2 cups flour

1 tsp ground cinnamon

1 tsp baking soda

1 tsp salt

~ mix the above

1 cup butter

1 cup brown sugar or a little less

2 eggs

1 tbsp molasses

2 tsp vanilla extract

~ mix the above

Then mix both mixtures then add;

3 Cups oats

1 3/4 cups dark chocolate chips

Bake at 350 degrees for 13 minutes

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Cream cheese cookies

Ingredients

• ▢1/2 cup unsalted butter 113g, room temperature
• ▢4 ounces cream cheese 113g, room temperature
• ▢1 cup granulated sugar 200g
• ▢1 egg room temperature
• ▢2 tsp vanilla extract 10mL
• ▢1 3/4 all-purpose flour 210g
• ▢1/2 teaspoon baking powder
• ▢1/2 tsp salt

Instructions

• Whisk together the flour, salt and baking powder in a medium bowl and set aside.
• Using a stand mixer fitted with a paddle attachment, or an electric hand mixer, cream the butter and cream cheese together. Add the sugar in and beat until light and fluffy. Add the egg and vanilla in and mix until combined. Scrape the bowl down and miix one more time to combine.
• Add the dry mixture into the wet and mix on low until just combined. Use a spatula to scrape the bottom and give the mixture one last mix then cover and chill for at least an hour.
• Heat oven to 375F then portion out roughly two tablespoon-sized pieces and roll into a ball. The dough will be sticky so It's best to dampen your hands a bit and just wash them when they get a bit covered. Place about two inches apart on a baking sheet lined with parchment paper or a silpat and bake for 10 minutes or until the edges are set and just turning golden.

Credit for recipe; https://preppykitchen.com/cream-cheese-cookies/

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Chocolate Chip Banana Bars

Ingredients

• 5 very ripe bananas about 1 2/3 cup
• 3/4 cup brown sugar
• 1/4 cup oil any type- I use coconut
• 1/4 cup milk
• 2 eggs
• 1 3/4 cup flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 cup mini chocolate chips divided

Instructions

• Heat oven to 350 degrees F. Spray a 15×10.5? pan with non-stick spray.
• Peel bananas and mash well. Stir in brown sugar, oil, milk and eggs until combined. Add in dry ingredients and stir. Fold in 1/2 the chocolate chips.
• Spread the batter into the prepared pan and sprinkle remaining chips on top. Bake 18-22 minutes, until a wooden toothpick inserted in center comes out clean. Cool completely and cut into squares.

Full credit goes to; https://butterwithasideofbread.com/chocolate-chip-banana-bars/

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Lemon Sour Cream Pound Cake

3 cups +4 Tbsp tablespoons (240g) all-purpose or cake flour

1/2 teaspoon baking soda

1/2teaspoon salt

1 cup unsalted butter, at room 

2 Tbsp olive oil

1 cup sour cream, at room 

3 Cups granulated sugar

6 eggs

1 teaspoon vanilla extract

4 tablespoons fresh lemon juice

Zest from 1 lemon or 1 tsp lemon extract

~This makes two-pound cakes

1. Preheat oven 350ºF/180°C.
2. Butter or spray one 9x4 loaf pan.
3. Spray or butter the pan and line the bottom with parchment if you want. It makes it easier to remove it later.
4. In a large bowl beat butter and sour cream until smooth, about 1 minute.
5. Add lemon zest and mix.
6. Add sugar gradually and beat until light and fluffy, about 3 minutes more.
7. Add eggs, one at a time, incorporating each one before adding the next.
8. Add vanilla and juice.
9. Sift flour with baking soda and salt and add it to the butter mixture at low speed, in 2 additions, beating only until well mixed. Don't overbeat.
10. Pour into the pan, smooth top, and bake for about 65 minutes at 350 degrees, or until golden and cracked on top and a tester comes out clean. It might take longer depending on your oven and the type of pan you use. If the top is coloring too fast, cover it lightly with a piece of aluminum foil for the last part of the baking.
11. Let cool for 10-15 minutes on a wire rack, and then unmold.

Credit for recipe goes to: https://vintagekitchennotes.com/lemon-lime-pound-cake/

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Cottage Cheese Cake

INGREDIENTS

• 21 oz / 600g Cottage cheese
• 6 Eggs (separated)
• 1 teaspoon Vanilla extract
• 3 tablespoon Agave syrup or sweetener of choice
• 2 tablespoon Corn starch (optional)
• 2 oz / 50g Raisins

Instructions

• Preheat the oven to 350° / 180°C.
• Separate eggs. Put them into different mixing bowls.
• Mix vanilla extract and agave syrup together with the egg yolks and beat it until light yellow.
• Put cottage cheese into the bowl with the yolk and mix them well.
• Add the optional corn starch as well. Corn starch gives a solid structure for the cake but it can be left out if we are after a low carb cake. Mind to drain the cottage cheese before mixing it with the eggs then as the middle of the cake will be too soggy otherwise.
• Beat egg whites with an electric mixer until hard peaks form.
• Fold egg whites with the cottage cheese batter carefully.
• Sprinkle raisins on top. Don't worry if they sink.
• Pour batter into the cake form and put it in the preheated oven for 40 minutes.
• Turn oven to 300°F / 150°C and leave the cake in for another 20 minutes. Check if the middle is solid enough by shaking the cake with the tin gently. If the middle of the cake wobbles it means that there is still fluid inside. If the inside is still wobbly and the outside hasn't turned to coal yet then put the cake back and check it every 10 minutes if it's ready. When the outside of the cake reaches our predefined limits of edibility take it out of the oven anyway and accept defeat. The cake will still be edible but with a runny inside much less presentable so we may have to eat it up the whole alone or feed the kids with it as a healthy breakfast option.

Recipe credit goes to: https://www.suncakemom.com/treats/cottage-cheese-cake-recipe

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Lemon Italian Ricotta Cake

Ingredients

¾ cup butter, softened 1 ½ sticks

1 ½ cups sugar

15 ounces whole milk ricotta cheese

3 large eggs

1 teaspoon vanilla

1 large lemon, zested and juiced

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups flour

powdered sugar for dusting top of cake (optional)

Instructions

Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.

In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.

Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.

Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.

Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.

Credit goes to: https://thisitaliankitchen.com/italian-lemon-ricotta-cake/#recipe

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Cinnamon Rolls

Ingredients

 

2 cup warm milk (about 115 degrees F)

5 teaspoons instant dry yeast* (I like Red Star Platinum Baking Yeast)

4 large eggs at room temperature

0.67 cup salted butter** (Melted, but make sure it isn't over 110º Fahrenheit. Just softened is fine.)

1 cup granulated sugar

2 teaspoon salt

9 cups all-purpose flour (divided)

FOR THE FILLING:

1 cup salted butter (almost melted)

2 cup packed brown sugar

4 tablespoons cinnamon

1 cup heavy cream*** (for pouring over the risen rolls)

FOR THE FROSTING:

12 ounces cream cheese (softened)

0.67 cup salted butter (softened)

2 or more cups powdered sugar

1 tablespoon maple extract (or vanilla)

Instructions

 

1. Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
2. Add the eggs, butter and sugar. Mix until combined.
3. Add in salt and 8.5 cups (save the other ½ cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
4. Scrape the dough off the beater blade and remove it. Attach the dough hook.
5. Beat the dough on medium speed, adding in up to ½ cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add more flour at this point. We generally add about 4 ½ cups, but start with 4 cups.
6. Spray a large bowl with cooking spray.
7. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. 
8. Cover the bowl with a towel or wax paper.
9. Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
10. While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
11. Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour. 
12. Flour a rolling pin and roll the dough to about a 24×15" rectangle. (the size of the rectangle can vary…it does not have to be exact!)
13. Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
14. Starting on the long end, roll the dough up tightly jelly roll style. 
15. Cut into 12 slices and place in a greased 9×13 baking pan.****
16. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
17. Preheat the oven to 375 degrees.
18. Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch.
19. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
20. 
21. Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 25-27 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
22. While the rolls are cooling, prepare the cream cheese frosting.
23. In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
24. Add in your favorite extract and the powdered sugar. Beat until combined.
25. Spread the frosting over the cooled rolls.

Credit goes to: https://www.tastesoflizzyt.com/homemade-cinnamon-rolls/#wprm-recipe-container-18003