The American - Rhubarb Cream Cheese Danish Twists (Bakery-Style at Home!) Flaky puff pastry, tangy-sweet filling, and rich cream cheese—these are totally brunch-worthy and look like they came from a bakery window! Ingredients: 1 sheet puff pastry (thawed) 1/2 cup chopped rhubarb 2 tbsp sugar 1/4 tsp vanilla 1/2 cup cream cheese (softened) 2 tbsp powdered sugar 1 egg (for egg wash) Directions: | Facebook
Hungry - Carrot Cake Bars with Cream Cheese Frosting 🍰😋 Ingredients: For the Carrot Cake Bars: 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup vegetable oil 1/2 cup granulated sugar 1/4 cup brown sugar, packed 2 large eggs 1 teaspoon vanilla extract 1 cup finely grated carrots 1/4 cup chopped walnuts or pecans (optional) For the Cream Cheese Frosting: 4 oz cream cheese, softened 2 tablespoons butter, softened 1 cup powdered sugar 1/2 teaspoon vanilla extract Instructions: Make the Carrot Cake Bars: Preheat oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined. Stir in the grated carrots and chopped nuts (if using). Gradually fold in the dry ingredients until just combined. Do not overmix. Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting. Make the Cream Cheese Frosting: In a mixing bowl, beat cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract, and beat until light and fluffy. Assemble & Serve: Spread the cream cheese frosting evenly over the cooled carrot cake bars. Slice into squares, garnish with extra nuts or a sprinkle of cinnamon (if desired), and enjoy! | Facebook
Hungry - Carrot Cake Bars with Cream Cheese Frosting 🍰😋 Ingredients: For the Carrot Cake Bars: 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup vegetable oil 1/2 cup granulated sugar 1/4 cup brown sugar, packed 2 large eggs 1 teaspoon vanilla extract 1 cup finely grated carrots 1/4 cup chopped walnuts or pecans (optional) For the Cream Cheese Frosting: 4 oz cream cheese, softened 2 tablespoons butter, softened 1 cup powdered sugar 1/2 teaspoon vanilla extract Instructions: Make the Carrot Cake Bars: Preheat oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and
Recipes - Lazy Chocolate Chip Cookie Bars Ingredients: 1 stick of butter 2 eggs 1 yellow cake mix 1 bag of semi-sweet chocolate chips Instructions: 1. Melt butter in bowl 2. Whisk together with eggs 3. Stir in cake mix 4. Mix in chocolate chips 5. Press into greased pan 6. Bake at 350– 9×13 for 20 min, smaller pans 25-28 min. | Facebook
Recipes - Lazy Chocolate Chip Cookie Bars Ingredients: 1 stick of butter 2 eggs 1 yellow cake mix 1 bag of semi-sweet chocolate chips Instructions: 1. Melt butter in bowl 2. Whisk together with eggs 3. Stir in cake mix 4. Mix in chocolate chips 5. Press into greased pan 6. Bake at 350– 9×13 for 20 min, smaller pans 25-28 min. | Facebook
Rapid - Trisha Yearwoods Butterscotch Bars Ingredients: 1 cup unsalted butter, softened 1 cup brown sugar, packed 1 cup granulated sugar 4 large eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder teaspoon salt 1 cup butterscotch chips Instructions: Preheat your oven to 350F 175C. Grease a 9x13-inch baking pan. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined. Fold in the butterscotch chips until evenly distributed. Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before cutting into bars. #comfortfood #dessert #recipe #recipes #recipeoftheday #recipeshare #recipeideas #foodpics #foodie #food | Facebook
Rapid - Trisha Yearwoods Butterscotch Bars Ingredients: 1 cup unsalted butter, softened 1 cup brown sugar, packed 1 cup granulated sugar 4 large eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder teaspoon salt 1 cup butterscotch chips Instructions: Preheat your oven to 350F 175C. Grease a 9x13-inch baking pan. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined. Fold in the butterscotch chips until evenly distributed. Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minute
Heritage - Old-Fashioned Rhubarb Pie Ingredients: For the Filling: 4 cups fresh rhubarb, chopped into 1/2-inch pieces 1 1/3 cups granulated sugar 6 tablespoons all-purpose flour 1/4 teaspoon ground cinnamon (optional) 1/4 teaspoon salt 1 tablespoon butter, cut into small pieces For the Crust: 1 package (14 oz) refrigerated pie crusts (or homemade, if preferred) 1 egg (for egg wash) 1 tablespoon water Instructions: Preheat the oven: Preheat your oven to 425°F (220°C). Prepare the filling: In a large bowl, combine the chopped rhubarb, sugar, flour, cinnamon (if using), and salt. Toss until the rhubarb is well coated. Let sit for about 10 minutes. Assemble the pie: Roll out one pie crust and fit it into a 9-inch pie plate. Pour the rhubarb filling into the crust and dot the top with small pieces of butter. Place the second pie crust over the top. Trim and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape. Egg wash: In a small bowl, whisk together the egg and water. Brush the top crust lightly with the egg wash for a beautiful golden color. Bake: Bake at 425°F for 15 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 40–45 minutes, or until the filling is bubbling and the crust is golden brown. Cool: Let the pie cool completely before slicing, so the filling sets properly. #OldFashionedRhubarbPie #RhubarbSeason #HomemadePie #ClassicDesserts #SpringBaking #FruitPie #BakingFromScratch #SweetAndTart | Facebook
Heritage - Old-Fashioned Rhubarb Pie Ingredients: For the Filling: 4 cups fresh rhubarb, chopped into 1/2-inch pieces 1 1/3 cups granulated sugar 6 tablespoons all-purpose flour 1/4 teaspoon ground cinnamon (optional) 1/4 teaspoon salt 1 tablespoon butter, cut into small pieces For the Crust: 1 package (14 oz) refrigerated pie crusts (or homemade, if preferred) 1 egg (for egg wash) 1 tablespoon water Instructions: Preheat the oven: Preheat your oven to 425°F (220°C). Prepare the filling: In a large bowl, combine the chopped rhubarb, sugar, flour, cinnamon (if using), and salt. Toss until the rhubarb is well coated. Let sit for about 10 minutes. Assemble the pie: Roll out one pie crust and fit it into a 9-inch pie plate. Pour the rhubarb filling into the crust and dot the top w
Kitchen - Rhubarb Dump Cake Ingredients: 4 cups fresh rhubarb, diced (about 1 to 1½ pounds) 1 cup granulated sugar 2 tablespoons cornstarch 1 teaspoon vanilla extract 1 cup water, divided 15.25 ounces yellow cake mix, super moist (such as Betty Crocker) 1 cup unsalted butter, melted Instructions: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking pan with baking spray and set it aside. In a large bowl, combine the diced rhubarb, granulated sugar, cornstarch, vanilla extract, and ½ cup of water. Stir until well combined. Pour the mixture into the prepared baking pan. Evenly sprinkle the yellow cake mix over the rhubarb mixture in the pan. If necessary, gently spread the cake mix to cover the fruit evenly. Drizzle the remaining ½ cup of water evenly over the layer of
The Best Blog Recipes - Hershey Chocolate Cake: moist, fluffy, and covered in chocolate frosting! 🍴 Gather These Ingredients: Chocolate Cake 🥣 1¾ cup all-purpose flour 🍫 ⅔ cup unsweetened Hershey’s cocoa powder 🥄 1½ teaspoons baking powder 🥄 1½ teaspoons baking soda 🧂 ½ teaspoon salt 🍚 2 cups granulated sugar 🥛 1 cup buttermilk 🍦 2 teaspoons pure vanilla extract 🛢 ½ cup vegetable oil 🛢 2 tablespoons vegetable oil 🥚 2 large eggs 💧 1 cup boiling water Chocolate Frosting 🧈 1 cup salted sweet cream butter 🍦 1 teaspoon pure vanilla extract 🍫 ⅔ cup unsweetened Hershey’s cocoa powder 🥛 ¼ cup whole milk 🥛 2 tablespoons whole milk 🍚 3 cups powdered sugar | Facebook
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