Ron Recipes - 🍰✨ Indulge in a slice of my Mile High Eagle Brand Milk Pound Cake! Rich, buttery, and flavored with vanilla, lemon, almond, and coconut—it’s the perfect classic treat! 🍋🥥 Mile High Eagle Brand Milk Pound Cake Ingredients: 4 cups all-purpose flour 3 cups granulated sugar 1 teaspoon baking powder 1/2 teaspoon salt 4 sticks (2 cups) unsalted butter, softened 8 large eggs 1 teaspoon vanilla extract 1 teaspoon lemon extract 1 teaspoon almond extract 1 teaspoon coconut extract (optional, for added flavor) 1 can (14 oz) Eagle Brand sweetened condensed milk Directions: Prepare the Batter: Preheat your oven to 325°F (160°C). Grease and flour a large bundt pan or tube pan. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter to the dry
566K views · 2.6K reactions | Coconut Cake | This Coconut Cake is LEGENDARY in our family! Soft layers, pineapple filling, and coconut frosting—what’s not to love? One bite and you’ll get why... | By Tastes Better From Scratch | Facebook
566K views · 2.6K reactions | Coconut Cake | This Coconut Cake is LEGENDARY in our family! Soft layers, pineapple filling, and coconut frosting—what’s not to love? One bite and you’ll get why... | By Tastes Better From Scratch | Facebook
My - We've all had Pecan Pie - that sticky-sweet stuff that often graces the holiday table - but this Pecan Pie is a different thing entirely. It still has that wonderful nutty pecan flavor but it's all folded into a fluffy sweet and creamy filling so it's a completely different Pecan Pie experience - one with a cool and creamy bite. Oh, and excellent news - aside from blind-baking the shell, you won't need your oven at all. INGREDIENTS 1 9-inch pie crust, unbaked 1 cup heavy whipping cream 1/3 cup powdered sugar 2 (8 oz) packages cream cheese, softened 1/2 cup light brown sugar 1/4 cup pure maple syrup 1 1/2 cups pecans, finely chopped 1/4 teaspoon salt PREPARATION Blind bake crust according to package directions. Let cool completely while you make the filling. In a small bowl, beat the whipping cream and powdered sugar with an electric mixer until stiff peaks form. In a separate large bowl, beat the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy. Fold the whipped cream into the cream cheese mixture until combined. Gently stir in 1 cup of the pecans. Spread mixture into cooled pie crust and top with remaining pecans. Chill until firm, at least 2 hours and up to overnight. Enjoy | Facebook
My - We've all had Pecan Pie - that sticky-sweet stuff that often graces the holiday table - but this Pecan Pie is a different thing entirely. It still has that wonderful nutty pecan flavor but it's all folded into a fluffy sweet and creamy filling so it's a completely different Pecan Pie experience - one with a cool and creamy bite. Oh, and excellent news - aside from blind-baking the shell, you won't need your oven at all. INGREDIENTS 1 9-inch pie crust, unbaked 1 cup heavy whipping cream 1/3 cup powdered sugar 2 (8 oz) packages cream cheese, softened 1/2 cup light brown sugar 1/4 cup pure maple syrup 1 1/2 cups pecans, finely chopped 1/4 teaspoon salt PREPARATION Blind bake crust according to package directions. Let cool completely while you make the filling. In a small bowl, beat t
43K reactions · 2.6K shares | TIRAMISU CAKE IN A JAR! If you need a last-minute Mother’s Day dessert… this tiramisu cake in a coupe glass is such a fun (and fancy-feeling) way to celebrate 💐☕️ Just bake a simple yellow cake, press your glass into it to cut out the perfect portion, give it a quick soak in coffee (and a splash of Baileys if you’re feelin’ it), then top with the dreamiest mascarpone buttercream and a dust of cacao powder. it’s literally magic in a jar and takes little to no time (and effort) to make. I baked a yellow cake as directed in a 13x9 inch pan. then place the coupe glasses upside down to cut out the perfect portion. next, mix together 1/2 cup freshly brewed coffee (or espresso) with 2 tbsp of coconut sugar. mix to dissolve and pour about 3 tbsp over the cake. this gives it the perfect soak without becoming too mushy. for the frosting- in a mixer, meat 8 oz. mascarpone with 2/3 cup of powdered sugar until combined. then slowly add in 1 cup of heavy cream on medium speed. beat for 1 minute and then add in vanilla extract or vanilla bean paste. add to a pipping bag, pipe onto each cake and dust with cacao powder and enjoy chilled!!! SAVE and TAG me if you try this weekend! IB: @lindseybakedthis | hannah kling | Facebook
6.7K reactions · 303 shares | TIRAMISU CAKE IN A JAR! If you need a last-minute Mother’s Day dessert… this tiramisu cake in a coupe glass is such a fun (and fancy-feeling) way to celebrate 💐☕️ Just bake a simple yellow cake, press your glass into it to cut out the perfect portion, give it a quick soak in coffee (and a splash of Baileys if you’re feelin’ it), then top with the dreamiest mascarpone buttercream and a dust of cacao powder. it’s literally magic in a jar and takes little to no time (and effort) to make. I baked a yellow cake as directed in a 13x9 inch pan. then place the coupe glasses upside down to cut out the perfect portion. next, mix together 1/2 cup freshly brewed coffee (or espresso) with 2 tbsp of coconut sugar. mix to dissolve and pour about 3 tbsp over the cake.
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Delish Flavor - Soft and Rich Coconut Velvet Cake Ingredients : For the Cake: - 8 oz cream cheese, softened (1 block) - ¾ cup (1½ sticks) unsalted butter, softened - 2 cups granulated sugar - 4 large eggs, room temperature - 3 cups cake flour - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup buttermilk - ¼ cup vegetable oil (canola oil preferred) - 1 teaspoon vanilla extract - 2 teaspoons coconut extract For the Coconut Seven Minute Frosting: - ⅔ cup water - 2 cups granulated sugar - ½ teaspoon cream of tartar or 1 tablespoon white corn syrup - 4 large egg whites - 1 teaspoon vanilla extract - 2 teaspoons coconut extract For Decoration: - 14 oz sweetened flaked coconut (1 bag, such as Baker’s brand) Instructions :