If you dont like pink or hello kitty! (no seriously, whats your problem?)

Hi there! looks like you've reached my side of the internet!
I really like Makeup, music, hello kitty, alt fashion and The color Pink

Math, Sports, And Cishet Men. I mean like, what even are those?

(Before You Interact)
I'm super unhinged, autistic and loud. I'm also slightly feral. My favorite possession of mine is a manually sharpened hello kitty fork.

Tip: Green text means the recipe is vegan!

More coming soon!

Tip: Green text means the recipe is vegan!

Tip: Green text means the recipe is vegan!

More coming soon!

Tip: Green text means the recipe is vegan!

Tip: Green text means the recipe is vegan!

Cookies!

Misc Desserts!

Breads!

Dinners!

Cakes and Frostings!

If you’ve ever wondered how to make chocolate cupcakes from scratch, you’ve come to the right place! I can say without pride or delusions of grandeur — this is the BEST Chocolate Cupcake Recipe you’ll ever try!

Preheat the oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners.Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl.
In a medium mixing bowl, whisk the buttermilk, oil, eggs, and vanilla until well combined.

Pour the wet ingredients into the dry ingredients and whisk until well combined and no dry streaks of flour remain. Divide the cupcake batter among the paper liners, filling each about ⅔ full.Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes, then remove and finish cooling on a wire rack. Frost the cupcakes as desired.

This recipe sourced from preppykitchen.com*

maybe i could make some custom text images in varying colors in styles for the recipe links. just a thought?

Wanna add some notes?

Huh. Nothing here.

This recipe sourced from NOWHERENOONE.com*

This focaccia is made of delicious, pillowy and fluffy bread. I like to pipe in homemade jam and cream cheese in the holes when its done baking, but enjoy however you and your family see fit.

Mix your water, yeast and sugar in a bowl and let sit for 5-10 minutes to bloom.In a separate bowl, measure out your dry ingredients and then mix with a whisk.
If you're using any herbs, add them into the dry ingredients now.

Add in your dry mixture into your wet mixture and fold with a spatula. the resulting dough should have no flour clumps left and be very wet and sticky.Tip: If you want to let the dough ferment longer to develop flavor, let it rise in an oiled bowl in the fridge for 12-18 hours, then let it come to room temp before baking.

In the bowl you used for your dry ingredients add in 135ml of oil. Turn the dough with a spatula until it is coated in olive oil. Then cover to let rise for 2 hours or until doubled in size.After it has risen, lightly oil your CLEAN hands and lift up under the dough in the bowl and pull. Do this on each side for a total of 4 times turning the bowl 90 degrees each time you fold.

In a large 9x13 pan or 2 smaller pans, add parchment and then oil to your pan, then add in your dough. Pull your dough towards the edges of your pan after adding, and again every 30 minutes of rising or as needed.

Let your dough rise for 1.5-2 hours and Preheat for oven at 415-425°F for 15-30 minutes before its done rising. If you are using toppings for your dough, add them now.Bake for 30 minutes or until golden brown on top and enjoy! If you want to use jam and/or cream cheese like me, pipe them in once cooled slightly

Tip: to keep your dough crispy after baking, let cool slightly then transfer to another surface to finish cool;ing. If you're fancy, youll have a wire rack for this.

This recipe sourced from the preppy kitchen youtube channel*

These almond cookies are sleek, crisp, with a distinct almond aroma made without the obvious texture of chunky almonds. Enjoy!

This recipe makes very large cookies! for smaller cookies, use 1 tablespoon of dough and reduce baking time by 2 minutes

preheat oven to 350°F and prepare two large cooking sheets.

sift together the flour, almond meal, baking soda and salt then set aside.In a large bowl, beat together the canola oil, brown rice syrup, milk, sugar, almond extract, vanilla extract and sesame oil.Add the flour mixture and mix until a firm dough forms.

Roll the dough into balls, using 2 tablespoons of dough per piece. press one side of each dough ball into the sliced almonds and place about 2 inches apart on a cookie sheet, almond side up. flatten each ball to an inch thick and bake for 12-15 minutes.

cool completely before handling, the cookies will be very soft coming out of the oven but will continue to bake as they cool.

Enjoy!

This recipe sourced from Veganomicon!*

This AMAZING white cake recipe yields a fluffy, snow-white cake that's light and soft but still sturdy enough to stack or cover with fondant.

i suggest pairing with the vanilla buttercream in the cakes and frostings page!

Preheat oven to 350°F and prepare your baking pan with parchmentIn a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy.Add sugar and oil and beat until all ingredients are well-combined and creamy.Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.

In separate bowl, whisk together your flour, baking powder, and salt.measure out your milk and with mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture.Stir until each one is almost completely combined before adding the next.

In separate bowl combine your egg whites and using a hand-mixer on high-speed beat until stiff peaks form.Using a spatula, gently fold your egg whites into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.

Bake on 350F for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet)

This recipe sourced from sugarspunrun.com*

oven rack to the lower third position and preheat to 350°FVery roughly chop the pecans—some whole, some coarsely chopped is fine. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.

oven rack to the lower third position and preheat to 350°F
Bake the pie for 50–55 minutes or until the top is lightly browned. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.

This recipe sourced from sallysbakingaddiction.com*

Buttery vanilla layer cake filled to the brim with rainbow sprinkles and finished off with sweet vanilla frosting. Pictured cake is 9 inches; for thicker cakes, use 8-inch pans. Review the recipe notes and bring all ingredients to room temperature before you begin.

Preheat oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.Using a handheld Mixer, beat the butter and sugar together on high speed for 5 full minutes until completely creamed together and fluffy.

Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.Add the oil and beat for 1 minute until combined.Add the eggs, egg whites, and vanilla extract and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

Add dry ingredients and buttermilk in three additions, mixing after each addition just until incorporated. Do not over-mix this batter. The batter will be velvety and thick. Gently fold in the sprinkles. Pour and spread the batter evenly into each cake pan.Bake for around 25–26 minutes or until the cakes are baked through. (8-inch cakes may take about 27–28 minutes.) Tent the cakes with foil after about 15 minutes to prevent the sides and top from over-browning. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.

This recipe sourced from sallysbakingaddiction.com*

Tangy-sweet and tender, lemon poppy seed muffins make for a special breakfast treat that tastes like it came from a bakery.

Preheat oven to 425°F
Spray a 12-count muffin pan with cupcake liners. Set aside.In a large bowl, whisk the flour, baking powder, baking soda, salt, and poppy seeds together. Set aside.In a large bowl using a handheld Mixer, beat the butter, and both sugars together on high speed until smooth and creamy.Scrape down the sides and bottom of the bowl as needed.

Add the eggs, sour cream, vanilla extract, lemon zest, and lemon juice. Beat on medium speed for 1 minute, then turn up to high speed and beat until combined. Scrape down the sides and bottom of the bowl as needed. Mixture may look a little chunky and curded; that’s ok.With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain.

Spoon the batter evenly into each muffin cup or liner. Bake the muffins for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–22 minutes. Allow the muffins to cool.

This recipe sourced from sallysbakingaddiction.com*

This filling is absolutely delicious and works inside of cakes or just as a frosting! i hope you enjoy!

In the bowl of a stand mixer or a large bowl, beat your cream cheese on a low speed with a stand mixer and paddle attachment or hand mixer until smooth.Mix in 2 Tbsp of vanilla bean paste and 1/2 tsp salt on a low speed.Gradually mix in powdered sugar and 1/4 cup of heavy cream in additions on a low speed, alternating between sugar and heavy cream

Continue to mix on a low speed for a few minutes until the desired consistency is reached. If the frosting seems too thick, add in additional whipping cream (1 Tbsp at a time). If the frosting seems too thin, add in more powdered sugar (quarter of a cup at a time).If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it reaches the desired color.

This recipe sourced from me!*

this flatbread is easy to make, delicious, and only needs 5 ingredients! Plus, without using any butter or milk it's super cheap to prepare!

Whisk the yeast, sugar, and warm water together in the bowl of your stand mixer. Loosely cover and allow to sit for 5–10 minutes until foamy and frothy on top.

Add the flour, olive oil, and salt (and garlic/seasoning if using). Mix until combined, about 2 minutes. The dough should be thick, yet soft and slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead.
If, however, the dough is too sticky to handle, mix in more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly tacky dough.

Keep the dough in the mixer (and switch to the dough hook if using the paddle) and beat for an additional 6-8 full minutes, or knead by hand on a lightly floured surface for 6-8 full minutes.
Poke it with your finger—if it slowly bounces back, your dough is ready to rise

Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap, aluminum foil, or a clean kitchen towel. Allow to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, you can continue with the recipe or place the covered dough in the refrigerator for up to 2 days.

Preheat oven to 475°FPunch the dough down to release any air. Divide the dough in half. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is ¼ inch thick.

Repeat with the second piece of dough. Carefully transfer both pieces of dough to a parchment paperPoke your fingers all around the surface of the flatbreads or prick a few holes with a forkBake for 15–20 minutes or until the crust and toppings are browned to your liking. Remove from the oven. Slice and serve warm.

This recipe sourced from sallysbakingaddiction.com*

This recipe was made by me, and im very proud of it. its very specific and features the best of both worlds of a lot of these ingredients. they're my pride and joy and i hope you love them as much as i do!

Brown butter on low, and then in a separate pot or pan toast your milk powder. when your butter is browned and your toasted milk powder to your dry mix and melt the rest of your butter.

mix salt, baking soda and flour in a large bowl (the same bowl as the toasted milk powder)cool liquefied butter to room temp in a separate bowl (like a warm bath)mix all sugar, vanilla extract, eggs and butter with solids using a WHISK. whisk the TARNATION OUT OF IT until the mixture thickens and turns light and fluffy.

add half your dry ingredients to the butter and stir to combined, then add the other half.add chocolate and toffee and gently stir to combine.chill your dough for at least one hour, up to 72 hours.bake at 350°F for 9-12 minutes (355°F for a slightly crunchier cookie)top with sea salt and enjoy!

These Sweet, delectable and fun to make custard buns are sure to be a hit with your house! an edited version of the traditional version, these are fun and easy to make and very delicious.

For the dough:

for the custard:

make the custard first since it needs to chill.place the butter and milk in a bowl and heat until butter is melted.In another bowl beat the egg yolk lightly and add the flour, cornstarch, sugar and salt and whisk until thick and crumbly. then add the milk and butter little by little, whisking well between additions.

Strain into a non stick sauce pan and stir over low-medium heat until all egg bits are smothered and no lumps remain. Add the vanilla extract and continue cooking until mixture thickens enough to see swirl lines.
cool and place into refrigerator.

for your dough, Warm your milk to about 110F then transfer to the bowl of your stand mixer or a large bowl if using an electric hand mixer. Mix in half the sugar and the yeast. Set aside for about 5 minutes or until the yeast is nice and bubbly. No bubbles mean dead yeast so you’ll have to start over if this happens.Whisk in the eggs, vanilla, salt and remaining sugar then whisk in half the flour to create a smooth paste.

Add the melted butter and mix once more then add the remaining flour. Knead for a few minutes until the dough comes together, is smooth and will not stick to your finger when pressed lightly. You can sprinkle a couple teaspoons of flour on the edge of the bowl to discourage the dough from sticking.Transfer the dough to a large lightly oiled bowl then cover and place in a warm place to rise for one and a half to two hours, or until doubled in size.

Separate the dough into 16 equal pieces. Then place the custard in the middle using an ice cream scoop. Pull the edges together and place on a baking sheet covered in parchment, seam side down. Allow to rise for 30-40 minutes.
preheat oven to 350°F and bake for 12-15 minutes.

Enjoy!

For a single serving, just use one Potato! Multiply ingredients by the amt of people serving.

Fully submerge Peeled Potatoes in a pot of boiling water. Cook for 10-20 minutes until soft and tender.Dump into a strainer and cool. The potatoes will continue to cook as the steam rises off of them.

Place potatoes into a large bowl, and mash vigorously. I hate lumps, but you may choose to have some as you please.Once mashed to perfection, add milk and mash to combine. Then add heavy cream, Melted Butter and all your spices (Including green onions) until fully integrated.

Place potatoes into a large bowl, and mash vigorously. I hate lumps, but you may choose to have some as you please.Once mashed to perfection, add milk and mash to combine. Then add heavy cream and all your spices (Including green onions) until fully integrated.

Serve and enjoy! i like to eat these with some good steak and other steamed vegetables.

This recipe sourced from Me!*

I love this recipe so much for an easy and cheap yet filling dinner. This is so much fun to make and you'll have enough for leftovers, with the cost of ingredients being less than if you ordered dominoes!

For the pizza sauce:

For the pizza base:

Turn your stove onto medium-high heat. Add the tomato paste and crushed tomatoes with water into a medium sauce-pan. Add your seasonings as desired and cook for 5-10 minutes. Let cool and transfer to a container.

Preheat oven to 400°F and cut your loaf into two halves. i prefer to spoon out some of the inside bread, but you can choose not to.Add pizza sauce onto bread, being sure to saturate. Add cheese and other toppings as desired and bake for 15-25 minutes or until golden brown at the edges. Enjoy!

This recipe sourced from Me!*

Made with simple ingredients, these Strawberry Muffins are moist, tender, and full of fresh strawberries! And you can whip 'em up in a few quick 'n easy steps!

Be sure to use fresh strawberries here!

Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners.In a medium mixing bowl, whisk together the flour, baking powder, and salt.

In another large mixing bowl, beat the butter and sugar together until light and fluffy.Add the egg, beating until well combined before adding the next. Beat in the vanilla.Add the flour mixture to butter mixture in 3 additions, alternating with milk. Once all is added, mix just until a few streaks of flour remain. Using a rubber spatula, fold in the strawberries.

Divide the batter amongst the paper liners, and top with strawberries!Bake for 18 to 20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.Let cool for a few minutes in the pan, then remove and finish cooling on a plate.Muffins can be stored in an airtight container for up to 3 days or frozen or up to 1 month.

This recipe sourced from preppykitchen.com*

Tabouli is an easy to make, helathy AF and delicious salad that you will love! plus, its cheap!

Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.

Very finely chop the vegetables, herbs and green onions as indicated above.

Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.

Now add the the lemon juice and olive oil and mix again.

Cover and Refridgerate for at least 30 minutes. For best results wait overnight.

This recipe sourced from themediterraneandish.com*

This homemade version of the classic little debbies snack is de-licious! Plus, All you need are a few simple ingredients to make these pies.

For the cookies:

For the cream filling:

For the cookies:

Preheat the oven to 350F. Line two baking sheets with parchment paper.In a large bowl, whisk together the flour, oats, baking soda, and cinnamon.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter just until creamy.Add the sugars, molasses, and salt. Beat at medium speed until light and fluffy, about 5 minutes.Add the egg and vanilla and beat until well combined. Stop and scrape down the bowl during mixing, as needed.

With the mixer on low speed, gradually add in the flour mixture and mix just until combined. Using a 1 ½-tablespoon scoop, scoop the dough onto the lined cookie sheets spacing each one about 2 inches apart.

Bake one sheet at a time for 10 minutes or just until the cookie edges are set and the centers puff up but still appear underdone. (You want soft cookies for these sandwiches so don’t be afraid to underbake them!) Let cool on the cookie sheet for a few minutes, then transfer to a wire rack to cool completely.

For the cream filling:

n a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt until light and fluffy, about 3 minutes. With the mixer on low speed, gradually add the sugar and cream. Stop and scrape down the bowl as needed. Add the vanilla. Once combined, beat on medium speed until fluffy, about 1 minute.

Using a round tip, pipe the cream onto the cookies in a thick layer. Top with another cookie. Oatmeal cream pies can be stored in an airtight container for up to 5 days.

This recipe sourced from preppykitchen.com*

For the Cake:

For the Milk Mixture

For the Frosting:

Preheat oven to 325°F and adjust oven rack to middle position. Grease a 13x9 cake pan or an 8x8 inch cake pan. set aside.

Place the flour, baking powder, and salt in a medium-size bowl and whisk together to mix.In a seperate bowl, using an electric mixer, beat the eggs one by one on a medium speed, for about 45-60 seconds, and slowly add the sugar in, until all sugar is incorporated. The egg mix will be very fluffy and be a light yellow.Reduce speed of mixer, and slowly add the melted butter, little by little, and then the vanilla. Keep the mixer running on low. (The butter HAS to be melted and cool. If not, it will flatten your bubbles, meaning flat cake)

Add the flour in batches (spoon by spoon) and gently fold with a spatula until well combined. DO NOT OVER MIX.Transfer batter to your prepared pan using a rubber spatula to help you spread it evenly. Bake for 30-35 minutes or until cake looks light golden or a wooden toothpick comes out clean when inserted into the cake.Remove the cake from the oven and cool completely. Poke the top of the cake using a fork all over.

Whisk condensed milk, evaporated milk and cream with the vanilla in a sauce pan, warm over low heat until completed mixed. Remove from heat and set aside.(Not everyone warms the milk, some people just mix them and pour over the cake, this is a personal choice)Once the cake has cooled, pour the milk mixture over the cake, cover with a plastic wrap and refrigerated for 4 hours or overnight.

Make the frosting after the milk has soaked into the cake. Place heavy cream, sugar, and vanilla into a bowl and mix on medium speed until soft peaks form. This will take about 2 minutes.I usually place the mixer attachment in the freezer and the bowl in the fridge before making whipping cream. This trick always works to form a smooth and fluffy frosting.

To Assemble, spread the frosting over the cake and top with fruit. Its better to leave the cake in the fridge overnight to soak up the milk and then assemble, as opposed to doing it all at once.

This recipe sourced from mexicoinmykitchen.com*

Have you ever wondered why when you make a frappe, it's never quite right? It separates, the flavor isn't quite right and it's just not what you paid 8 bucks for from the coffee shop down the road?
Well look no further, this frappe base will solve all of these problems! And, its super easy to make!

In a pot over medium heat, combine water, sugar & vanilla extract. Stir until sugar dissolves.♥︎Set off to side and cool to room temperature. Then, add to a blender and add xanthan gum. Blend to combine.♥︎Store in an airtight container in the fridge for up to a month.♥︎

When ready to use, simply place in a blender with all your other ingredients and and enjoy♥︎

This recipe sourced from Stefania Marzelia*

You know those cute little pink cookies you see at the store that you either absolutely love or completely hate? well they actually have a name! even better, they can be made at home with little effort.

For the cookies:

For the frosting;

Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside.Cream the butter and sugar until fluffy then beat in the egg, vanilla and almond extract. Add the sour cream and mix until combined, scraping the bowl down as needed.

Add the dry mixture to the wet and mix until just combined. Use your spatula to scrape down the bowl and combine any errant flour.Shape dough into a disk then cover in plastic and chill for an hour.

Add the dry mixture to the wet and mix until just combined. Use your spatula to scrape down the bowl and combine any errant flour.Shape dough into a disk then cover in plastic and chill for an hour.

Bake at 375°F for 8-9 minutes or until slightly golden brown at the edges. Set aside to cool completely.

While the Cookies bake, cream the butter then mix in the powdered sugar, and vanilla. (Yes Lynzie, you DO need an electric mixer for this.)Drizzle in the milk while mixing on low then increase speed to high and beat until smooth. If using food dye, mix in a drop at a time until desired color is reached.

Assemble the cookies with the icing and enjoy!

This recipe sourced from preppykitchen.com*

This lovely little piece of work uses pureed strawberries in the batter, a strawberry syrup in the frosting and a cute little garnish of even more berries! And the addition of gelatin powder makes it beautifully pink and flavorful!

Make the strawberry puree by placing strawberries in a blender and processing until completely pulverized.Preheat oven to 350°F with rack in center position. Coat 2 (9-inch) round cake pans with baking spray.
♥︎

Whisk together flour, baking powder, and 1 teaspoon of the salt in a medium bowl.♥︎Beat the granulated sugar, gelatin, and 1 cup of butter with a whisk until combined.
beat in eggs, one at a time, mixing well after each addition. Beat in ½ teaspoon of the vanilla until just combined.♥︎

Whisk together the milk and ½ cup of the reserved strawberry puree in a measuring cup.♥︎gently alternate between adding the flour and milk mixtures, mixing until just combined♥︎

Divide cake batter evenly among prepared pans, spreading batter into an even layer.♥︎Bake in preheated oven until a wooden pick inserted in centers comes out clean, 25 to 28 minutes.♥︎Let cakes cool in pans ~15 minutes.♥︎

While the cakes are baking, make the strawberry reduction!
Use the remaining strawberry puree in a small saucepan and bring to a simmer.♥︎Once at a simmer reduce heat until reduced to ¼ cup and place in the fridge uncovered for 30 minutes.♥︎

beat together remaining 1 cup butter, ¼ teaspoon salt, and ¼ teaspoon vanilla with an electric mixer until smooth.♥︎Then, alternately add powdered sugar and cooled strawberry reduction, beating until just combined after each addition. Increase speed to medium, and beat until fluffy, about 1 minute.♥︎

Then, add frosting and to assemble cake and enjoy!!♥︎♥︎♥︎♥︎♥︎

This recipe sourced from southernliving.com*

These delicious chocolatey, fudgey cookies topped a decadent icing and sprinkled with heath toffee bits are sure to blow your guest's minds! If you're planning on freezing these, wait until you're ready to eat before frosting.

Cookie:

Topping:

Preheat the oven to 350°.Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture.Add in the eggs, corn syrup and 1 tbsp of vanilla. Mix until thoroughly combined.Next, add the flour, cocoa, cornstarch baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.Divide the dough out into 12 equal portions, I like to use my ½ cup measuring cup to help divide the dough. You'll want to use a little less than ½ cup of dough to have 12 cookies.Bake at 350° for 15-17 minutes.

Right after the cookies come out of the oven, spoon about a tbsp or so of sweetened condensed milk onto each cookie.It will drip down the sides, that's fine! Just let that cookie soak up the sweetened condensed milk.

Make the frosting by adding the heavy whipping cream to a large bowl and whip the cream on medium high speed until it starts to thicken.Once it starts to thicken, slow the speed down and gradually add in the powdered sugar and vanilla. Once all of the powdered sugar has been added bump the speed up to as high as it can go and whip it until stiff peaks form. Once stiff peaks form, the frosting is done!

Add the frosting to a piping bag with a large closed star tip. Zig zag the frosting across the cookies from side to side to cover the top of the cookie and then sprinkle the heath bits on top.Repeat with all of the cookies and then chill in the fridge for 30 minutes before serving.!!

This recipe sourced from cookingwithkarli.com*

Cosmic Brownie Cookies are a super fudgey cookie topped with a thick fudge glaze and colored chocolate chips on top. This is a Crumbl Cookies copycat recipe that will change everything!

Cookie:

Topping:

Complete this Cookie base recipe as required, adding in corn syrup when making the wet's♥︎When making the dry's, add in 1 cup of cocoa powder♥︎

While the cookies are baking in the oven, make the fudge frosting by measuring out the heavy cream into a saucepan and bring to a boil♥︎Once brought to a boil, bring off the heat and pour in chocolate chips. Stir until fully combined♥︎

Once the cookies are out of the oven, let them cool on the pan for about 10 minutes and then spoon the frosting onto the top of each cookie and sprinkle with the candy coated chocolate chips while the icing is still wet♥︎

This recipe sourced from cookingwithkarli.com*

This easy to make and basic toffee recipe is great for enjoying alone or inside of other baked goods! feel free to add nuts, chocolate, sea salt and anything else your sweet heart could desire!

Line a 9x9 inch baking dish with parchment paper♥︎Add the sugar, water, salt and butter to a heavy-bottomed pot. Place over medium heat and bring to a boil, stirring frequently♥︎

Once boiling stir occasionally until the mixture reaches 300°F, which is the hard crack stage.Remove from heat and carefully stir in the vanilla then immediately pour into the prepared baking dish. Use a spatula to spread to the edges into a flat layer then set aside to cool.

This recipe sourced from cookingwithkarli.com*

This marshmallow cream is a substitute for the store-bought marshmallow fluff. This makes 7 ounces, equivalent to 2 cups.

Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes.Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined.Beat vanilla extract into marshmallow creme just until incorporated.

This recipe sourced from allrecipes.com*

Crumbl's Raspberry Cheesecake Cookies are a Graham Cracker flavored Cookie base topped with a Cheesecake Frosting and a Raspberry Drizzle. This recipe is inspired by Crumbl's Cookie.

For the cookie:

For the cream cheese topping:

For the raspberry topping:

Preheat oven to 350 degrees and
cream together the butter, granulated sugar and brown sugar.Add the egg and vanilla. Mix until light in color and creamy.Add in the dry ingredients (flour, crushed graham crackers, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it until it is about 1 inch thick.Bake for 10-13 minutes, until the cookies are turning golden brown.

Using a saucepan, heat the raspberries, sugar and water on medium heat. cook until softened, 5-10 minutes.Let cool, then blend to a smooth consistency.

While the cookies are baking, make the frosting by whipping the cream cheese until smooth.Add the powdered sugar 1/2 cup at a time, mixing until completely combined before adding more powdered sugar. Repeat until the full 2 cups of powdered sugar have been added.

Add in the marshmallow cream and mix until all of it has been combined thoroughly.Add the frosting to a piping bag, and using a large circular tip pipe the frosting onto the cookies in a spiral.

Add the raspberry sauce to a small zip lock bag and cut the corner; zig zag the raspberry sauce over top of the frosting. Serve and Enjoy!

This recipe sourced from cookingwithkarli.com*

These beautiful rolls are perfect for valentine's day or when you're looking to feed a crowd! They're soft and fluffy with a beautifully sweet and tangy after-taste. Enjoy!

Filling:

Dough:

Strawberry Cream Cheese:

Filling:

Combine cut strawberries sugar, cornstarch, lemon juice, salt, and grated lemon zest in a medium saucepan. Heat on medium heat, stirring to release the juices. Let come to a simmer. Stir frequently; cook until thickened.Once the strawberries become soft (5 minutes of simmering), take it off the heat. Use a blender or a potato masher to break up the strawberry pieces. Add butter and whisk to melt and combine. Refrigerate until ready to use.

Dough:

Dissolve yeast and sugar in warm water. Let sit for 10 minutes until it gets foamy. If it doesn't foam, try a different batch of yeast. Work on the rest of the dough while it foams.

In a large bowl combine flour, sugar, salt, and stir. Make a well in the middle and add the butter, eggs, vanilla, milk, and yeast mixture. Whisk to combine the wet ingredients, then switch to a large spoon to stir the dough together.Mix until a cohesive dough forms. It will be sticky and won't be completely smooth. It will come together after it rises. Cover the bowl with a dish cloth and put in a warm place to rise until doubled, about 40 minutes. Butter a 9”x12” baking pan while it rises.

Punch down the dough, then flatten and fold the dough a few times to make sure everything is mixed well. Transfer onto a floured surface. Roll the dough into a large rectangle, about 18” by 24”.Set aside a half cup of the filling for the frosting. Spread the strawberry filling on top of the dough, leaving a 1” border on all the edges. Sprinkle the reserved chopped fresh strawberries on top.

Beginning at the long edge, carefully roll into a log. Then mark the roll into 12 equal pieces.Using a piece of string or unflavored floss, wrap the string around the log and pull to cut. Using a string to cut instead of a knife prevents the roll from getting squished - they hold their shape better. Scoop up each cut roll with your hands and place on the prepared baking pan. Place any filling that escapes back on top of the roll.

Let rise until doubled in size in a warm place, about 15 minutes. Preheat oven to 355°F (180°F). Bake the rolls for 25-30 minutes or until the rolls are golden brown on top. Work on the glaze while it bakes.

Strawberry cream cheese:

Combine the softened cream cheese and powdered sugar in a large bowl. Beat until creamy and smooth. Add the reserved strawberry sauce into the glaze and beat well.Let the baked rolls cool for 10 minutes inside the pan. Spread all of the glaze over the rolls, letting it seep in through all of the crevices. Best served warm!

Combine the softened cream cheese and powdered sugar in a large bowl. Beat until creamy and smooth. Add the reserved strawberry sauce into the glaze and beat well.Let the baked rolls cool for 10 minutes inside the pan. Spread all of the glaze over the rolls, letting it seep in through all of the crevices. Best served warm!

To Reheat, place in oven at 300-325°F for 10 minutes. No need to Pre-heat.

This recipe sourced from flouringkitchen.com*

I took this recipe from A taste of Cowboy! A wonderful book made by a very gifted author and storyteller, Kent Rollins. Here's to you, Kent!
This cake is simple, Easy to make and has ingredients everyone has lying around this house. Plus, it tastes better than anything from a bakery!

Preheat your oven to 350°F and place a rack in the middle to prevent burning and evenly bake.

In a large bowl, combine the Flour, Baking powder and Salt, then set aside.In another bowl, Beat together the Butter, Sugar, and Brown Sugar.
Slowly beat in the Egg, Greek Yogurt, Cinnamon, Coffee, Coffee grounds and Syrup until well combined.

Mix the Dry's with the Wet's until combined, Then place into a cake pan.

Bake for 25 minutes or until a toothpick comes out clean. let cool before eating.

WARNING! Once you eat this you cannot stop. May cause yummies and stomach Rumbling. Proceed with Caution.*

This is such a cute and easy to make little recipe! The use of the orange peels as measuring cups and serving bowls is so freakin' cute!! My partner also loves the aesthetics of this adorable recipe.

Note that "orange cup" refers to using the peel as a measuring tool, not an actual cup.

Cut 4 oranges in half. Use a metal spoon to carefully scoop out the pulp to create orange “cups.”
Place the pulp in a small strainer and use a spoon to press the juice out of the pulp.
Place the halved orange peels in a muffin pan or small ramekins to ensure stability.

Use a halved orange peel as a measuring cup. In a cooking pan, add 8 orange cups of heavy whipping cream, 1 orange cup of granulated sugar, and the zest of 1 orange peel.

Heat the mixture over medium low heat, use a silicone spatula to stir constantly until the sugar dissolves. Allow the mixture to simmer for approximately 5 minutes, ensuring consistent stirring until it slightly thickens and gets a light yellow hue. Remove the pan from heat.

Pour orange juice into a halved orange peel, filling it ¾ full, and then fill up the remaining space with vanilla extract. Stir the orange juice mixture into the hot mixture.

Then, strain the mixture through a fine-mesh sieve into a pouring cup to remove the orange zest.

Carefully pour the posset mixture into the hollowed-out orange peels. Place the filled orange halves in the refrigerator to chill for at least 4 hours or overnight until they are fully set.

This recipe sourced from msshiandmrhe.com*

Japanese milk bread is unlike any other bread out there. Extremely soft, fluffy and flakey texture that is a product of the tangzhong method.

As a white woman, I take NO credit for this recipe. This Lovely recipe was written by the talented Jacky Kwok over at Kwokspots.com! Check it out!

Yeast mixture:

Tangzhong:

Dough:

Before you start, I highly suggest getting all your ingredients ready, and portioned out. Making this will be a hell of a lot easier if you do!

Add the active dry yeast into the lukewarm water, mix and allow to sit for 10 minutes. You know the yeast is active if it blooms.

In a saucepan, add the tangzhong ingredients and cook, continuing to stir over low heat until a paste forms. It should be thick enough to pick up with a spoon.

Add your yeast mixture and tangzhong along with the remaining dough ingredients except for the softened butter in a stand mixer bowl. If you are using instant yeast, add the yeast and water in at this stage as well. Mix on low speed for 5 minutes or until a proper dough forms.

Add your softened butter, 1 tablespoon at a time and mix until the butter is fully incorporated and the dough is very smooth. If your dough is too sticky, add more flour, little by little until manageable.

Allow your dough to proof in a covered bowl for 1.5 hours or until doubled in size.

Pull out your silicone mat, and using a dough cutter separate the dough into 3 equal pieces then continue to flatten each piece into a rectangle.

Then fold the long sides in towards the middle

Roll it up and seal the edge towards the bottom. Then, place into an oiled 9 inch loaf pan leaving 1 inch of space between each roll.

Cover with plastic wrap and let proof for 1 hour.

Brush with 1 Lobotomized Egg.

Bake 350F for 25-30 minutes. I like to immediately brush with butter and let rest for 10 minutes before cutting into.

This recipe sourced from kwokspots.com*

No ice cream machine is needed for this easy no-churn ice cream, made with only three ingredients! Makes about 6 cups ice cream. Prep time does not include 5-hour freezing time.

Place a 6-cup container into the freezer.
In a large bowl, mix to combine sweetened condensed milk, and vanilla. Set aside.

In another large bowl, use a hand mixer to whip the cream to stiff peaks, taking care not to over-whip the cream.

Fold about 1 cup of the whipped cream into the sweetened condensed milk mixture, then fold in the remaining whipped cream. Get the container from the freezer and quickly transfer the ice cream mixture to the container. Freeze for 4–5 hours, until firm. Then scoop, serve, and enjoy!

This recipe sourced from thepioneerwoman.com*

This dough is the perfect cookie recipe. chewy, delightfully yummy, and all around perfect!

Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.

In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain.Whisk in the egg and egg yolk.Finally, whisk in the vanilla extract. The mixture will be thin.
Mix the Dry's with the Wet's with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy.

Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3 days. I highly recommend chilling the cookie dough overnight for less spreading.

Preheat oven to 325°F
Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.

Bake the cookies for 12–13 minutes or until the edges are very lightly browned.
The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips into the tops of the warm cookies.

Cookies stay fresh covered at room temperature for up to 1 week.

This recipe sourced from sallysbakingaddiction.com*

I absolutely Love a good baked apple! My boyfriend loves apples and I'm currently experimenting with new recipies, so I found this to be perfect for me, especially as a girl who loves a good crunch!

Preheat oven to 350°. In a medium bowl, toss apples, cornstarch, lemon juice, granulated sugar, nutmeg, and 1 teaspoon cinnamon.

In another bowl, toss oats, brown sugar, flour, salt, and remaining 1 teaspoon cinnamon. Add butter and stir until a crumbly mixture forms resembling wet sand.

Arrange apple mixture in a 2-quart ceramic baking dish. Top with oat mixture

Bake until apples are soft, topping is crisp and golden brown, and juices are bubbling around edges of dish, 55 to 70 minutes. I recommend serving with a heaping portion of vanilla ice cream!

This recipe sourced from delish.com*

My boyfriend loves this recipe, as he always does. I've tried a few times to edit it with my own additions and twists, but its never really been as great as the original. Enjoy Responsibly!

Place the sweetener and lemon zest into a bowl and press the zest into the sugar with a spatula to infuse.

Add the softened butter to the bowl and mix until combined.
Add vegetable oil and mix again until half-way incorporated.

Switch to a whisk and cream together until fluffy and pale!
Whisk one egg in until combined, then the other. It should be creamy and fluffy. Add lemon juice and mix again.

Use a spatula and scrape the sides of the bowl.Sift in flour, baking powder and salt. Mix with a spatula until Incorporated. Add poppy seeds if desired.Switch to a whisk and add milk until incorporated. Do not Overmix.
I know it may seem tempting, but this will cause the cake to be dense and fall upon coming out of the oven. We must Resist Temptation!

Add to a bread pan lined with parchment paper and smooth, Then bake at 320°F for 40-50 minutes.

This recipe sourced from youtube.com/@SavorEasy*

This chocolate frosting is a delicious way to make use of that block of cream cheese that's been sitting in your fridge. This frosting is rich, sweet and absolutely delectable. While Sally originally uses 2x the amount of butter, I'm not about that life. Feel free to do so if you want though!

In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined.Add the confectioners’ sugar, cocoa powder, vanilla extract, 1 Tablespoon milk, and salt and beat until combined and creamy.Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add another pinch of salt if desired.

Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.

This recipe sourced from sallysbakingaddiction.com*

The Best, Fudgy ONE BOWL Cocoa Brownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top! this is THE BEST brownie recipe out there!

Preheat oven to 350°F & line an 8-inch square baking pan with parchment paperCombine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour

Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)

Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.Remove and allow to cool to room temperature before slicing into 16 brownies.

This recipe sourced from cafedelights.com!

This recipe is similar to a cobbler, except the fruit isn't baked in. This is mainly done for my boyfriend, who prefers the fruit spooned on top. He's so lucky to have a woman like me!

Preheat oven to 375°F. Prep your baking dish of choice with parchment paper (you can also butter or grease, but i like to be able to lift the dessert swiftly out of the pan.) I use a Wilton Brand 9.25 x 5.25 Bread Pan.

Chop your berries into half or quarters and add to a bowl, following with your sweetener. Add your lemon juice. Toss until it forms a thick syrup.
If you prefer to (like I do) you may use a Masher to crush the berries into a thick syrup.

In a large bowl whisk together flour, baking powder, salt and sugar.Once combined, add in milk, vanilla extract, and melted butter. (Feel free to sample the batter like I do!)Stir gently just until combined. (A few lumps are preferred, so don't over stir, or your crust will be dense instead of fluffy.)

Pour batter evenly into the prepared dish. Baked for 35-40 minutes on the middle rack or until golden brown.

Remove from oven and let the cake rest for a few minutes.
Once cooled, pick holes in the cake with a tooth-pick or a fork. this will let the syrup seep into the cake.Pour the fruit-syrup onto your cake, and enjoy! My partner prefers to pre-portion the cake and take it with him to work as a snack.

This recipe sourced from divascancook.com*

I don't like to use a stand mixer if i don't have to, as I prefer to not over-automate things. Constantly using a mixer as a stand in for your hands won't truly allow the love and dedication to seep into the dough, and it keeps me busy!

While Beignets are usually coated in powdered sugar, I'm not really a fan of that. I prefer to eat them alone or with a delectable chocolate icing!

Add the warm water to the bowl of a stand mixer or a large bowl if making this by hand or an electric mixer. Add the yeast and half the sugar then set aside for about 5 minutes to the yeast can get to work.Measure out 3 ¾ cups of flour and mix with the teaspoon of salt and set aside.Once the yeast mixture is bubbly, pour in the milk, vanilla, remaining sugar, and add the egg. Whisk together then add half the flour mixture and whisk together until smooth.

add the remaining flour and begin mixing, once the dough comes together add the butter and keep mixing until the dough is smooth and will pull away from the bowl, about 4 minutes. This dough is enriched and sticky but if it seems too wet you can mix in an extra ¼ (31g) cup of flour.Transfer the dough to a large, lightly oiled bowl then cover and allow to rise in a warm place for at least two hours, you can also store the dough in the refrigerator for up to 48 hours.

Set up your Fryin' and Dryin' stations!Fill a large pot with a few inches of vegetable oil (about 2 quarts).
Place some paper towels in the noodle strainer, and put a plate underneath. this will catch excess oil.

Once the dough has risen, place it onto a floured surface and roll it out into an square shape (about ¼ inch thick). Cut the dough into 16 rough rectangles.

Heat the frying oil to 325°F. Fry the beignets in batches until golden, about 1 1/2 to 2 minutes per side.

This recipe sourced from simplyrecipes.com*

I don't like to use a stand mixer if i don't have to, as I prefer to not over-automate things. Constantly using a mixer as a stand in for your hands won't truly allow the love and dedication to seep into the dough, and it keeps me busy!

This bread is fluffy, yummy and easy to make! sub half or whole AP flour for bread flour if you so choose. I know I will!

In a large mixing bowl, whisk the warm water, warm milk, yeast, and sugar together in a bowl. Cover and allow to sit for 5 minutes.

Add the butter, salt, and 1 cup flour. Beat together until combined. scrape down the sides of the bowl with a silicone spatula, then add another cup of flour. Beat together until relatively incorporated (there may still be chunks of butter). Add the remaining flour and beat until the dough comes together and pulls away from the sides of the bowl.

knead by hand on a lightly floured surface for 3 minutes

Lightly grease a large bowl with nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with a clean kitchen towel. Allow the dough to rise for 1-2 hours.

Grease your baking pan. When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. It does not have to be perfect! Roll it up into an 8 inch log and place in the prepared loaf pan.

Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise for about 1 hour.

Adjust oven rack to let the bread cook in the middle of the oven.Preheat to 350°F.Bake for 30-34 minutes or until golden brown on top. If you notice the top browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven and allow bread and let it cool completely before slicing. This will prevent the bread from becoming gummy.

This recipe sourced from sallysbakingaddiction.com*

these cookies are yummy and a healthy alernative to most sweets! If you want, you can sub ALL the sugar for sucralose and use extra molasses!

Using a whisk, cream the softened butter with both sugars together by hand until smooth.
Then, Add the eggs, vanilla and peanut butter and whisk until combined.

Add in the flour, cocoa powder, baking soda, cinnamon and salt.Add in the oats and raisins. Your dough should be thick, yet very sticky.Chill the dough for 30-60 minutes in the fridge (do the full hour if you’re afraid of the cookies spreading too much).

Line a baking tray with parchment paper and bake at 350°F for 12-14 minutes until brown at the edges. when removed from the oven, they will appear under-baked. let the cookies cool for 5-10 minutes to cool until done.

This recipe sourced from sallysbakingaddiction.com*

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