Copycat Cosmic Brownies Recipe

Ingredients

• [b]Brownies:[/b]
• ¾ cup melted Butter
• 2 Eggs
• 1 cup Sugar
• ⅔ cup Brown Sugar
• 2 tbsp Water
• 2 tsp Vanilla
• ¾ cup Unsweetened Cocoa Powder
• ¾ cup Flour
• [b]Icing:[/b]
• 1½ cup Semi-Sweet Chips
• ½ cup Heavy Cream
• Candy Sprinkle decorations

Instructions

1. Preheat oven to 350.
2. Line a 9x13 pan with parchment paper or aluminum foil and spray with non stick spray.
3. Combine melted butter, eggs, sugar, brown sugar and vanilla in a large bowl and whisk to combine.
4. Whisk in the cocoa powder until incorporated.
5. Add the flour and stir until just incorporated.
6. Pour batter into prepared pan.
7. Lightly smooth and level the top.
8. Bake 25 30 minutes or until toothpick inserted in the center comes out clean.
9. Allow to cool in pan.
10. Microwave chocolate chips and cream in a medium bowl for 1 minute
11. Whisk until smooth.
12. Pour icing over cooled brownies and lightly smooth.
13. Refrigerate for 15-30 minutes to allow icing to slightly firm.
14. Add sprinkles to top and return to refrigerator to finish setting.
15. When icing is completely set, Slice and serve.

Recipe Source:dailyleisure

Superfood Power Smoothie Recipe .

Ingredients:

• 2 large bananas, previously peeled, sliced, and frozen
• 1 heaping handful spinach (about 1.5 cups)
• 1/2 of a large apple, chopped (or 1 small - use your favorite variety)
• 1/2 cup almond milk
• 1 Tablespoon ground flax (optional)
• 7 large strawberries, sliced

Directions:

Peel the apple if you do not prefer the skin to be in your smoothie. I did not peel mine.

Blend 1 banana, the spinach, apple, 1/4 cup almond milk, and flax together until smooth. Add more milk if it is too thick. Scrape down the sides of the blender as needed. Pour equally into 2 glasses.

Rinse out the blender and blend 1 banana, 1/4 cup almond milk, and the strawberries together until smooth. Scrape down the sides of the blender as needed and add more milk if it is too thick. Pour the strawberry smoothie on top. Serve immediately.

The layered smoothie look is optional, so you may just blend all of the ingredients together instead. 

Recipe Source:sallysbakingaddiction

Pineapple Upside-Down Cake Recipe

Ingredients:

TOPPING

• 1/4 cup (60g) unsalted butter, melted
• 1/2 cup (100g) light brown sugar
• sliced pineapple (6 canned slices or use fresh)
• 15-20 maraschino cherries

CAKE

• 1 and 2/3 cups (210g) all-purpose flour, careful not to overmeasure
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, melted
• 3/4 cup (150g) light brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg, room temperature preferred
• 1/4 cup (60g) yogurt*
• 1/2 cup (120ml) milk or buttermilk*
• 1/4 (60ml) cup pineapple juice (reserved from the canned pineapple or use fresh)
• 1 Tablespoon (15ml) vanilla extract

Directions:

Preheat oven to 350F degrees.

Prepare topping first. Place 1/4 cup of melted butter into a 9-inch pie dish or 9x2 inch round cake pan. Sprinkle with 1/2 cup of brown sugar. Top with pineapple slices and arrange cherries between the pineapple slices. See my photo for a visual. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.

Pour/spoon batter into prepared pan. Bake for 20 minutes. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil). Bake for 20-28 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes.

Invert cake on top of a cake stand or a large serving plate. Slice and serve warm, room temperature, or even cold. Try serving with vanilla ice cream - it's a delicious combination. Cover cake and store for up to 3 days in the refrigerator.

Recipe Source:sallysbakingaddiction

Red White & Blue Ice Cream Sandwich Cake Recipe

Ingredients:

• 12 Ice Cream Sandwiches
• 16 oz Whipped Topping (like Cool Whip)
• ¼ cup crushed Vanilla Wafers
• 1 box Instant Vanilla Pudding  

Instructions:

1. Mix 8 oz whipped topping, pudding and crushed cookies until well mixed.
2. Divide in half and add red food coloring to one and blue to the other half.
3. On a tray small enough to fit in the freezer, stack 4 ice cream sandwiches.
4. Top with blue topping making sure not to go over outer edges.
5. Top with 4 more sandwiches.
6. Top with red topping making sure not to go over outer edges.
7. Top with 4 more sandwiches.
8. Cover and ice with other container of whipped topping.
9. Place in freezer for at least 2 hours.
10. Slice and serve.

Recipe Source:dailyleisure

Chocolate Zucchini Coconut Cake with Coffee Glaze Recipe

Ingredients:

• ¾ cup butter, room temperature
• 1 cups white sugar
• 
2 eggs
• 1 1/2 cups shredded zucchini
• 1 ½ cups shredded sweetened coconut
• 1 ½ cups flour
• 
1 ½ cups cocoa powder (I used Hersheys Dark)
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ¼ cup espresso or strong coffee
• 
3/4 cup milk buttermilk
• Coffee Glaze
• 2 tablespoons espresso or strong coffee
• 2 cups powdered sugar
• 1 tablespoon heavy cream

Instructions:

1. Preheat the oven to 350 degrees. In the bowl of a standing mixer, cream together the butter and sugar until fluffy.
2. Add the eggs and beat until well combined. Add the zucchini and the coconut and mix together, making sure to scrape the sides of the bowl down.
3. In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Add the dry ingredients to the batter and combine partially. Add the buttermilk and coffee and then mix until you have a smooth batter.
4. Generously grease a bundt pan (I used cooking spray) and transfer the batter to the cake pan. Then set the cake pan on a sheet pan. Place in the oven and bake the cake for about 50 minutes, or until a wooden skewer comes out clean.
5. Let the cake cool in the bundt pan, about an hour before turning out onto a cakeplate.
6. To make the glaze:
7. Whisk the coffee, powdered sugar and cream together until smooth. Drizzle over the top of the cooled cake.

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Recipe Source:heatherchristo

Layered Carrot Cake with Cream Cheese Frosting Recipe

Ingredients:

For the Carrot Cake
• 2 cups all purpose flour
• 1 cup white sugar
• 1 cup brown sugar
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/4 teaspoons ground nutmeg
• 4 eggs
• 1 1/4 cups vegetable oil
• 3 1/2 cups grated carrots
For the Cream Cheese Frosting
• 8 ounces cream cheese, room temperature
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 1 cup confectioners' sugar
• 1 teaspoon pure vanilla extract

Instructions:

For the Carrot Cake
1. Preheat oven to 350°F. Lightly grease two 9-inch diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with light greased parchment paper.
2. In a large stand mixer, whisk together the flour, sugars, salt, baking powder, baking soda, ground ginger and ground nutmeg over low speed to combine.
3. Add in the eggs, vegetable oil and grated carrots and mix until fully combined.
4. Pour the batter into the prepared pans, dividing equally. Slide the pans into the oven and bake for 30 minutes until done. Remove the cakes from the oven and let cool completely before removing them from the pans.
5. Once cooled, place 1 cake layer on cake stand. Spread with 1 cup frosting. Top with another cake layer. Using an offset spatula, spread remaining frosting in decorative swirls over sides and top of cake. Serve as needed.
For the Cream Cheese Frosting
6. Place cream cheese in a large stand mixer and beat on low speed.
7. Gradually add butter, and continue beating until smooth and well blended. Carefully add in the confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

Recipe Source:whatsgabycooking

Citrus and Herb Roasted Turkey Recipe

Ingredients:

• 1 18 pound turkey, thawed if frozen
• 8 tablespoons unsalted butter
• Grated zest of 1 lemon
• 2 handfuls of fresh flat-leaf parsley
• 2 handfuls of fresh thyme leaves
• 2 handfuls of fresh sage leaves
• 3 teaspoons coarse salt, plus more for seasoning
• 2 teaspoons freshly ground pepper, plus more for seasoning
• 2 lemons, each cut into halves

Instructions:

1. If you are using a frozen turkey, remove the turkey from the freezer a few days before Thanksgiving and let it thaw.
2. Remove the turkey from the refrigerator and rinse turkey with cool water, and pat dry with paper towels. Let it rest on a baking sheet for 2 hours until it comes to room temperature.
3. In a food processor, combine the butter, lemon zest, 1 handful of parsley, 1 handful of thyme and 1 handful of sage leaves and pulse for 1-2 minutes until everything is evenly incorporated. Add 1 teaspoon of salt and 1/2 teaspoon of pepper and pulse for a few seconds more. Remove the compound butter from the food processor and set aside.
4. Truss the turkey using the photo step by step guide above.
5. Once the turkey is prepared, place it in a large roasting pan, breast side up on a metal rack. It's important to use a metal rack so the turkey is lifted from the bottom of the pan so there is room for the juices to hang out and not make the bottom of the turkey soggy.
6. Using your hands, smear the butter all over the turkey. Liberally season the bird with salt and pepper and use your hands to pat everything down onto the skin.
7. Preheat oven to 450 degrees F, with rack on lowest level.
8. Fill the inside of the bird with the remaining handfuls of herbs and the halved lemons, making sure everything is stuffed inside the bird.
9. Place the bird into the oven and roast for 30 minutes at 450 degrees F.
10. Then, reduce the oven temperature to 350 degrees, and continue to cook for about 2 more hours, basting turkey with drippings from the bottom and rotating the pan every 30-45 minutes.
11. After 2.5 hours of cooking time, use a meat thermometer and check the thickest part of the turkey so make sure the internal temperature is 175 degrees. The turkey should be golden brown at this point. If the turkey is not done, continue to cook it until the thermometer registers at 175 degrees F.
12. If the turkey is done but isn't quite golden brown yet, crack the heat up to 450 degrees and blast it for 15 minutes to crisp up the skin.
13. If the turkey is done and is beautiful and golden brown, carefully remove it from the oven and tent it with some foil while you prep the gravy and the rest of Thanksgiving dinner!

Recipe Source:whatsgabycooking

Neapolitan Ice Cream Cake Recipe

Ingredients:

• 1 recipe Decadent Brownies:
• 1 recipe Strawberry Cake:
• 1 quart Cookies and Cream Ice Cream
• Chocolate Buttercream:
• 12 ounce bag of milk Chocolate Chips
• ½ cup canola oil
• Decadent Brownies:
• • 1 cup granulate sugar
• • 1/2 cup brown sugar
• • 1/2 cup (1 stick) unsalted butter, at room temperature
• • 2 teaspoons vanilla extract
• • 2 large eggs
• • 1/2 cup all-purpose flour
• • 1/4 cup cake flour
• • 1/2 cup unsweetened cocoa
• • 1/4 teaspoon salt
• • 1/2 cup semi-sweet chocolate (about 2 ounces) finely chopped
• Strawberry Cake:
• 4 large eggs, separated at room temperature
• 2 cups sugar
• 1 cup unsalted butter at room temperature
• 1 tablespoon vanilla extract
• ½ teaspoon almond extract
• 3 cups plus 2 tablespoons flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• 2/3 cup strawberry puree (I used thawed frozen strawberries)
• 2 cups fresh strawberries, diced
• Chocolate Buttercream:
• ¼ cup unsalted butter at room temperature
• ¼ cup unsweetened cocoa powder
• ½ teaspoon vanilla extract
• 2 1/2 cups confectioners sugar
• 1/8 cup of milk

Instructions:

1. For the Decadent Brownies:
2. 1. Heat oven to 350 degrees and prepare an 9-inch round cake pan.
3. 2. In stand mixer, combine sugars, butter and vanilla and mix on medium speed until light and fluffy, about 2 minutes. Beat in eggs one at a time until well blended.
4. 3. Sift flours, cocoa and salt in medium bowl. Gradually add the flour mixture to butter mixture with mixer on low speed and blend until ingredients are fully combined. (no more than 1 minute)
5. 4. Remove bowl from mixer and fold in finely chopped chocolate by hand using a spatula.
6. 5. Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. 6. Let brownies cool to room temperature in pan.
8. For the Strawberry Cake:
9. 1. Set the rack in the middle of the oven and preheat to 350 degrees. Prepare a 9” pan with baking spray.
10. 2. In a standing mixer, using the whisk attachment, beat the egg whites until soft peaks form, about 3 minutes. Add 1 cup of sugar, a little at a time, whipping to maintain soft peaks. Transfer the egg white mixture into a large bowl (it will be about 5 cups in volume) and set it aside. Clean the mixer bowl.
11. 3. Change to the paddle attachment and use the mixer to cream together the butter and one cup of sugar until fluffy. Add the vanilla and the almond extract and mix to combine. Add the yolks one at a time, beating after each addition.
12. 4. Sift together 3 cups of the flour, the salt and the baking powder into a medium bowl.
13. 5. Add one third of the flour mixture to the batter and mix to combine, followed by half of the strawberry puree. Repeat this another two times. The batter will be thick.
14. 6. Using a spatula, fold in the egg whites.
15. 7. In a large bowl, coat the diced strawberries with the remaining 2 tablespoons flour and gently fold them into the batter with a spatula.
16. 8. Pour the batter into the prepared 9” pan and bake for around 50 minutes (check to make sure the center is baked through) or until a toothpick inserted into the center comes out clean. Let the pans cool almost completely before turning out onto a rack to finish cooling completely.
17. For the Chocolate Buttercream:
18. In a standing mixer using the paddle attachment, or in a large bowl, cream the butter, cocoa, and vanilla at medium speed for 1 to 2 minutes. Add the confectioners sugar one cup at a time adding in milk whenever the frosting gets too stiff until you have used it all.
19. Amanda recommends leveling (cutting) the strawberry cake to the height of the brownies.
20. Place the brownie layer on top of your cake plate and then place the strawberry layer in top.
21. Using a sharp knife, slice into the quart of ice cream cutting slices that are the same thickness as the other two layers. Piece-meal the ice cream slices into the shape of the cake. Then smooth out with an offset spatula. Freeze for about an hour.
22. Using an offset spatula, spread the sides of the cake and ice cream with the chocolate buttercream. Freeze for another hour.
23. Pour the chocolate chips and the canola oil into a heat safe bowl. Heat 1 cup of water in a small saucepan over medium low heat (you want a simmer not a rolling boil). Set the bowl of chocolate over the saucepan and heat, stirring until the chips are melted,
24. Pour the chocolate into a high sided container. Let it sit for a few minutes to cool down.
25. Lay 4 pieces of parchment paper under the base of the cake around the edges. Pour the chocolate over the cake, coating the whole cake.
26. Let the chocolate sit for a minute before removing the parchment paper.
27. Keep the cake in the freezer until ready to serve. 

Preparation time: 1 hour(s)

Cooking time: 1 hour(s)

Recipe Source:heatherchristo

superbowl slutty brownies recipe

Ingredients:

• Soft and Chewy Peppermint Chocolate Chip Cookies
• ½ cup butter, softened
• ¾ cup sugar
• 1 egg
• ¼ teaspoon peppermint extract
• 1 1/8 cups AP flour
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 6 ounces semi sweet chocolate chips
• 12 Mint Oreos
• 1 boxed brownie mix or ½ a homemade recipe plus ½ teaspoon peppermint extract.
• 1 cup whipping cream
• 12 ounces semi sweet chocolate chips
• Sprinkles
• 1 cup m&m’s in blue and green

Instructions:

1. Preheat the oven to 350 degrees, then prepare a 9×9” pyrex baking pan with two sheets of foil (Kris-crossed) and then lightly spray the foil with baking spray.
2. For the soft and chewy chocolate chip cookie dough: In the bowl of a standing mixer, cream together the butter and the sugar until fluffy. Add the egg and peppermint and beat until fluffy.
3. In a separate bowl, combine the dry ingredients and then add it to the bowl. Cream the batter until it is creamy and well combined.
4. Mix in the chocolate chips and then transfer the soft and chewy chocolate chip cookie batter from the mixing bowl to the pan, pushing it down into an even layer on the bottom of the pan.
5. Follow the cookie dough with the layer of Oreos. They should be lined up fairly tightly.
6. Make the brownies mix or homemade recipe and add ½ teaspoon of peppermint extract to it.
7. Transfer the brownie batter to the top of the oreos. Gently spread the batter into an even layer.
8. Put the brownies into the oven and let them bake for 50-60 minutes at 350 degrees. Let them cool 30 minutes before frosting them.
9. For the frosting: Bring 1 cup of cream to a simmer and then remove from heat and whisk in the bag of chocolate chips. Whisk until smooth and set aside while the brownies cool.
10. Pour the frosting over the top and add the sprinkles and the m&m’s. Then let the whole pan with the frosting on it cool another 1-2 hours. They must be completely cool when you cut them.
11. Take them out and slice them and serve immediately or store in an airproof container until ready to serve.

Preparation time: 20 minute(s)

Cooking time: 50 minute(s)

Recipe Source:heatherchristo

Spicy Chocolate Cake with Jalapeno Chocolate Fudge Frosting Recipe

Ingredients:

• 2 cups boiling water
• 1 cup dark cocoa powder, unsweetened
• 2 teaspoons cayenne pepper
• 1 cup butter, softened
• 2 ¼ cups sugar
• 4 large eggs
• 2 ¾ cups AP Flour
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• 1 teaspoon kosher salt
• Jalapeno Fudge Frosting
• 2 cups heavy cream
• 1 large jalapeno, rough chopped (with seeds and veins)
• 20 ounces dark chocolate (62% cocoa) chopped into small pieces

Instructions:

1. In a medium bowl, combine the boiling water with the cocoa powder and the red cayenne pepper. Whisk until smooth and set aside to cool.
2. Preheat the oven to 350 degrees. Prepare 3 8” cake pans with baking spray and parchment paper rounds on the bottom.
3. In the bowl of a standing mixer, cream together the butter and sugar until fluffy. Then add the eggs one at a time until they are well mixed in.
4. In a separate bowl, combine all of the dry ingredients.
5. Add the cooled chocolate mixture to the batter. Then add the dry ingredients to the batter and mix well until it is smooth.
6. Divide the batter between the three pans evenly. Bake at 350 degrees for 25 minutes. Remove from the oven and let cool completely.
7. While the cakes are baking, make the frosting.
8. In a medium saucepan, heat the heavy cream and the jalapeno over medium heat and bring to a simmer. Add the chocolate to the pot and remove it from the heat and set aside.
9. After 5 minutes, whisk the cream and chocolate until it is very smooth. Use an immersion blender on the mixture to completely puree the jalapeno chunks into the frosting.
10. Set it aside to cool and thicken- this will take about 1 hour. (You can speed this process up by sticking it in the fridge)
11. When the cake is completely cooled, place one of the cake layers on a cake plate and use ¼ of the frosting and spread it as a filling over the first layer. Repeat with a second layer and another ¼ of the frosting.
12. Add the last layer and then use the remaining frosting to frost the whole outside of the cake.
13. Use sprinkles to decorate if desired. Slice and serve. 

Preparation time: 30 minute(s)

Cooking time: 30 minute(s)

Recipe Source:heatherchristo

black velvet cake recipe

Ingredients:

• 2 cups boiling water
• 1 cup dark unsweetened cocoa powder
 (I like Hershey DARK brand)
• 1 cup soft unsalted butter
• 2-1/4 cup white sugar
• 4 large eggs
• 2 tsp vanilla
• 2-3/4 cups AP flour
• 
2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 teaspoons black food coloring
• Buttercream Frosting:
• 1 cup butter
• 5 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla
• food coloring (optional)
• 8 ounces dark chocolate, melted in the microwave
• Sprinkles (optional)

Instructions:

1. Preheat the oven to 350 degrees. Prepare three 8” pans with cooking spray and parchment rounds.
2. For the Cake:
3. Put the cocoa powder in a small bowl, and pour the boiling water on top of it.
4. Whisk the water and cocoa together until smooth, and then set aside until cooled.
5. In a mixing bowl or standing mixer, beat the butter and sugar together until pale and fluffy.
6. Add the vanilla and the eggs one at a time until they completely combined.
7. Sift all of the dry ingredients together.
8. Gently add half of the dry ingredients to the batter and half of the chocolate. Mix to combine.
9. Repeat with the remaining ingredients and mix into a smooth batter. Add the black food coloring and mix completely in.
10. Divide the batter evenly between the three pans. Bake the cake layers about 25 minutes
11. Let the cake layers cool completely before frosting them.
12. To make the frosting:
13. In the bowl of a standing mixer, combine the soft butter, powdered sugar and milk and whip until fluffy. Add the vanilla and the food coloring and combine well.
14. Spread ¼ of the frosting in between each of the cake layers and save the other half of the frosting for the outside of the cake. When it is completely frosted, I recommend refrigerating it for about 30 minutes before adding the chocolate.
15. Pour the melted chocolate over the top of the cake and let is drip down the edges. Apply sprinkles immediately to wet chocolate.
16. Slice and serve!

Preparation time: 1 hour(s)

Cooking time: 25 minute(s)

Recipe Source:heatherchristo