Neiman Marcus Cake

Looking for a cake recipe that will give you something like the ooey, gooey butter cake you had a Neiman Marcus? Try this one! From allrecipes.com.

Neiman Marcus Cake


Ingredients:

1 (15.25 ounce) package yellow cake mix (without problem ingredients) *Check out Bob's Red Mill Classic Yellow Cake Mix, King Arthur Golden Yellow Cake Mix, etc.
4 large eggs, divided
1/2 cup butter, melted
1 teaspoon vanilla extract
3 ½ cups confectioners' sugar
8 ounces cream cheese, softened


Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking pan.

2. Combine yellow cake mix, 2 eggs, butter, and vanilla in a large bowl; mix well. The batter will be stiff. Add cake batter to the prepared pan and spread evenly.

3. Combine confectioners' sugar, cream cheese, and the remaining 2 eggs in a separate bowl; mix well and pour over the top of the cake batter.

4. Bake the cake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

5. Let cake cool completely before you cut it to achieve those delicious layers.

Sarah's Homemade Applesauce

This applesauce recipe is simple to make and delicious! From allrecipes.com.

Sarah's Homemade Applesauce


Ingredients:

4 apples (Gala or Fuji) - peeled, cored and chopped
¾ cup water
¼ cup white sugar or to taste
½ teaspoon ground cinnamon (if tolerated or try Ceylon cinnamon)


Directions:

1. Gather all ingredients.

2. Combine apples, water, sugar, and cinnamon in a saucepan; cover and cook over medium heat until apples are soft, stirring occasionally, about 15 to 20 minutes.

3. Allow apple mixture to cool, then mash with a fork or potato masher until it is the consistency you like.

White Chocolate Truffles Recipe

Easy white chocolate truffles recipe, made with simple ingredients. These rich and creamy homemade truffles can be modified with many flavors and toppings. There’s just something DECADENT about white chocolate truffles. They are smooth and creamy and so rich. From cakewhiz.com.

White Chocolate Truffles Recipe


Ingredients:

2 cups white chocolate chips (without problem ingredients)
¼ cup heavy cream or Condensed milk
1 teaspoon vanilla extract

Toppings/Decoration
2 cups white chocolate, melted (without problem ingredients)
1 cup of toppings (IC friendly chopped nuts, candies, sprinkles, powdered sugar, shredded coconut etc.), optional


Directions:

1. In a microwave-safe bowl, add white chocolate, cream or condensed milk, vanilla extract.

2. Heat in the microwave at 30 second increments and mix at each interval to prevent chocolate from burning.

3. Cover bowl with saran wrap and chill in the fridge for 2-3 hours or until mixture is firm enough to handle.

4. Scoop out small portions of the mixture and shape into balls.

5. Dip in melted white chocolate and toss some toppings before the chocolate sets (I did not use any toppings this time).

6. Place on a cookie tray lined with wax paper and let the chocolate set.

7. When the chocolate sets, you can drizzle some more melted white chocolate on top of each truffle. Enjoy!

*Store leftovers in a sealed container in the fridge for up to 3 days.



TIPS:

• Use disposable GLOVES when rolling truffles. This will help prevent the heat of your hands from melting the truffles.
• Use a small ice cream scoop to portion out EVEN-SIZED truffles.
• If the weather is hot, work in small batches and keep the rest of the mixture in the fridge while you roll the other truffles.
• Create an ASSEMBLY line to make it easier to roll your white chocolate truffle balls in different toppings.
• Please note that white chocolate truffles, made with condensed milk are much SWEETER than those made with heavy cream.
• You must CHILL the mixture in the fridge until it becomes firm or else it will be very difficult to roll into balls.
• The number of truffles you get from this recipe will depend on how big or small you like your truffles.
• This recipe can easily be doubled or tripled to make a bigger batch of homemade truffles.
• If your truffle mixture is too runny, you can add more white chocolate and reheat the mixture and then mix again.
• You can freeze white chocolate truffles by making sure to seal them properly in freezer bags and thaw your truffles in the refrigerator to prevent condensation from forming. If the temperature of the chocolate changes too quickly, the chocolate will bloom. This means that the color of the chocolate will change and spots may appear. The chocolate is still safe to eat, but not as pleasant. Personally, I NEVER freeze them because fresh truffles taste and look so much better.

Scottish Shortbread

This three-ingredient traditional Scottish shortbread recipe makes beautifully buttery, crumbly biscuits to elevate tea time. Scottish shortbread is one of our favorite easy cookie recipes to master. Chilling the dough before baking is a must if you want to make the best shortbread, as the technique prevents the shortbread from spreading and renders the cookies a beautiful crispness with a gorgeous crumb. This recipe makes a ton of shortbread, so it’s a stellar Christmas cookie exchange recipe, but if you enjoy an afternoon tea break, nothing beats dipping a finger of Scottish shortbread into a hot brew. From tasteofhome.com .

Scottish Shortbread
Total Time
Prep: 15 min. + chilling Bake: 20 min./batch + cooling


Video- Watch How to Make Scottish Shortbread


Ingredients:

2 cups butter, softened
1 cup packed brown sugar
4 to 4-1/2 cups all-purpose flour


Directions:

1. Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough.

2. On a sheet of parchment, roll dough to a 16x9-inch rectangle. Transfer to a baking sheet, and cut into 3x1-in. strips. Prick each cookie multiple times with a fork. Refrigerate at least 30 minutes or overnight.

3. Separate cookies and place 1 in. apart on ungreased baking sheets. Bake until cookies are lightly browned, 20-25 minutes. Transfer to wire racks to cool completely.



How to Store Scottish Shortbread

Pop your shortbread into an airtight container and keep the cookies at room temperature.

How long does Scottish shortbread last?
A homemade Scottish shortbread cookie recipe lasts about two weeks at room temperature, but we all know the cookies will get eaten long before then!

Can you freeze Scottish shortbread?
These buttery sweet treats are perfect cookies to keep in the freezer. Enjoy frozen shortbread within a month. To thaw, put the shortbread in the fridge overnight.


Scottish Shortbread Tips

Do you need to poke holes in Scottish shortbread?
Absolutely. The rows of holes in Scottish shortbread aren’t purely decorative—stabbing the dough with a fork is necessary to release steam while the cookies are baking to promote even baking and prevent the shortbread from puffing up too much. Part of Scottish shortbread’s appeal is its dense texture.

What common mistakes should you avoid when making a Scottish shortbread recipe?
First off, when making shortbread, whether Scottish or other varieties, don’t overwork your dough. Mixing the dough until it just comes together ensures melt-in-your-mouth shortbread.

It can be tempting to add more flour. Don’t. While there’s a little wiggle room in this Scottish shortbread cookie recipe to add a dash more flour if needed, err on the side of using less. The dough should be a bit crumbly. To that end, accuracy is important when measuring ingredients.

What is the secret to the best Scottish shortbread?
It’s a simple secret: Use high-quality ingredients for this Scottish shortbread recipe. Because we’re only working with butter, flour and sugar, it’s imperative to use the best you can get your hands on, particularly the butter. If you’re not sure where to start, the best butters for baking tend to have a higher butterfat content.

How can you tell when Scottish shortbread is done?
When finished baking, the shortbread should be a light golden brown and smell like absolute heaven.

Creamy Peanut Butter Fudge

Rich, creamy over-the-top peanut buttery fudge is so easy to make, even the kids can make it. This is one of the best peanut butter fudge recipes I’ve ever tasted, and it is beyond simple to make. From barefeetinthekitchen.com.

Creamy Peanut Butter Fudge


Ingredients:

1 cup name brand butter
1 cup creamy peanut butter
1 teaspoon vanilla
3½ cups powdered sugar


Directions:

Microwave Directions
1. Combine the peanut butter, butter, and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.

2. Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator.

Stovetop Directions
1. Combine the peanut butter, butter, and vanilla in a medium-size saucepan over medium-low heat. Stir to combine, it should come together very quickly and be smooth and creamy. Remove the pan from the heat and slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.

2. Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator.

Butterscotch Brownies

This recipe is from an IC safe cookbook. I bet it tastes as good as it looks! From callieknutrition.com.

Butterscotch Brownies


Ingredients:

1/4 cup shortening or butter
1 cup light brown sugar (packed)
1 egg
3/4 cup sifted flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
3/4 cup butterscotch chips (without problem ingredients)


Directions:

Heat oven to 350F. Melt butter over low heat. Remove from heat and blend in brown sugar. Cool. Stir in egg. Sift together and stir in flour, baking powder and salt. Stir in vanilla and chips. Spread in well-greased and floured square pan, 8"x 8" x 2". Bake 20-25 minutes until a light touch with finger leaves slight print. Cut into bars while warm. This is an old recipe and very good!

Vanilla Walnut Fudge

This fudge is creamy, sweet, and full of a vanilla flavor I can’t get enough of. Chopped walnuts add the perfect nutty dimension and crunchy texture to this smooth fudge.

In just a few minutes, you can stir this vanilla fudge recipe together and have it chilling in the refrigerator. Within a couple of hours, your fudge will be firm enough to slice and serve.

If this is your first time making your own vanilla fudge, you’ll be surprised by how easy it is. No candy-making expertise is required! From barefeetinthekitchen.com.

Vanilla Walnut Fudge


Ingredients:

• 12 ounces white chocolate bars or chips (see note below)
• 7 ounces sweetened condensed milk (It is crucial that you weigh the sweetened condensed milk or carefully measure out equal halves of the 14-ounce can. This recipe as written calls for HALF a can of sweetened condensed milk. If you don’t want to measure carefully, just double the recipe and use the full can. I’ve doubled this recipe several times and never been upset to have extra fudge to pop in the fridge or freezer for later!)
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 3/4 cups chopped walnuts 2 tablespoons reserved


Directions:

1. Combine the white chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl.

2. Stir until mostly smooth with just a few unmelted flecks of white chocolate. Add the vanilla extract and walnuts (reserving 2 tablespoons of walnuts) and stir to combine. Scoop onto a parchment lined loaf pan. Spread with a spatula. Sprinkle with reserved walnut pieces. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to two weeks. Enjoy!



NOTES

Choose your favorite white chocolate for this recipe. I typically use Nestle white chocolate chips, but if I’m lucky enough to have Lindt white chocolate in the house, it’s a great choice. Break the bars into pieces before heating. This recipe doubles nicely and can be poured into an 8×8 pan. Slice into approximately 36 1-inch pieces. This fudge will keep nicely in the refrigerator for up to two weeks. Place the sliced pieces of fudge in an airtight container, separating multiple layers with parchment or wax paper. Alternatively, this fudge may also be frozen for up to two months. Thaw and serve from the refrigerator.

Crème Brûlée Cheesecake

If you love the rich, creamy texture of classic cheesecake and the decadent sweetness of Crème Brûlée, then this Crème Brûlée Cheesecake is the perfect dessert for you. Combining the velvety smoothness of a cheesecake with the crunchy, caramelized sugar topping of Crème Brûlée, this indulgent treat is guaranteed to impress at your next dinner party or holiday gathering.

This Crème Brûlée Cheesecake brings together the best of two beloved desserts. The cheesecake layer is rich and silky, while the Crème Brûlée topping adds an element of sophistication and delightful crunch. The recipe is straightforward to follow and can be made ahead of time, making it a convenient yet impressive dessert for any occasion.

The balance between the smooth, sweet cream cheese filling and the crispy, caramelized sugar topping is simply divine. Each bite offers a delightful contrast of textures and flavors that will make this recipe a family favorite. From bestrecipesever.familyfreshrecipes.com.

Crème Brûlée Cheesecake


Ingredients:

For the Crust:
1 1/2 cups finely crushed graham cracker crumbs (without problem ingredients)
1/4 cup melted butter
2 tablespoons sugar

For the Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup heavy cream

For the Crème Brûlée Topping:
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract


Directions:

Step 1:Prepare the Crust

1. Preheat the oven to 325°F (163°C).

2. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup melted butter, and 2 tablespoons sugar. Stir until everything is well-mixed and the crumbs are moistened.

3. Press the mixture into the bottom of a springform pan, making sure it’s evenly distributed and compact. Use the back of a spoon to press the crumbs down firmly.

4. Bake the crust for about 10 minutes or until golden and fragrant. Remove from the oven and let it cool completely.


Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy.

2. Add the 1 cup granulated sugar and 1 teaspoon vanilla extract to the cream cheese and continue mixing until the mixture is well-combined.

3. Add the eggs one at a time, beating well after each addition. Make sure not to over-mix at this stage to avoid air bubbles.

4. Gradually add the heavy cream, mixing until fully incorporated and the batter is smooth.

5. Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula to ensure even distribution.


Step 3: Bake the Cheesecake

1. Place the springform pan in the center of the preheated oven. Bake the cheesecake for about 55-60 minutes, or until the center is set but slightly jiggly.

2. Once baked, turn off the oven and leave the cheesecake in the oven with the door ajar for about 1 hour. This helps prevent cracks in the cheesecake.

3. After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate it for at least 4 hours, or preferably overnight, to allow the flavors to set.


Step 4: Prepare the Crème Brûlée Topping

1. Before serving, mix together 1/4 cup granulated sugar and 1/4 cup brown sugar in a small bowl.

2. Evenly sprinkle the sugar mixture over the chilled cheesecake. Use a spoon or your fingers to ensure the sugar is evenly distributed across the top.


Step 5: Caramelize the Topping

1. Use a kitchen torch to carefully caramelize the sugar. Hold the torch a few inches above the surface and move it in small circles until the sugar turns golden and bubbly. Be careful not to burn the sugar.

2. Alternatively, you can place the cheesecake under the broiler in your oven for 1-2 minutes (watch closely) to achieve the same effect. The key is to melt and caramelize the sugar without overcooking the cheesecake.


Step 6: Serve and Enjoy

Once the sugar has been beautifully caramelized, your Crème Brûlée Cheesecake is ready to serve. Slice into wedges and enjoy the contrasting textures of the smooth cheesecake and crunchy, caramelized topping.



TIPS

Chill the cheesecake properly: Letting the cheesecake cool and then chill in the refrigerator ensures the flavors meld together and the texture becomes firm and creamy.

Don’t overmix: Overmixing the filling can incorporate air, causing cracks in the cheesecake. Beat the ingredients until just combined.

Use a torch for the topping: A kitchen torch provides the most even caramelization. If you don’t have one, the broiler in your oven works, but it can be harder to control the process.

Room temperature ingredients: Ensure your cream cheese and eggs are at room temperature before mixing. This helps the batter come together smoothly without lumps.

White Chocolate Congo Squares

My grandmother found this recipe in the Orlando Sentinel newspaper back in the 60s. It’s a family favorite, but not IC friendly. I tweaked it just a wee bit and now I can enjoy them with no problems. YUM!!! I give it: ★ ★ ★ ★ ★

White Chocolate Congo Squares


Ingredients:

1/3 lb. (1 stick and 2 ½ tablespoons) real name brand butter
1 box light brown sugar (about 2 1/3 cups firmly packed)
3 eggs
2 ¾ cup sifted flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup chopped walnuts
1 package (12 oz.) white chocolate chips (without problem ingredients)


Directions:

Stir together butter and light brown sugar using a mixer. Add eggs. Then add flour, baking powder, salt. Mix well and add walnuts and chocolate chips. Bake in a 9 x 13 inch greased and floured pan for 25 to 30 minutes or until golden at 350 degrees. Cool completely before cutting into squares.

White Chocolate Macadamia Cookie Bars

White Chocolate Macadamia Cookie Bars are soft-baked, chewy, loaded with buttery brown sugar flavor, chunks of white chocolate chips & macadamia nuts. Try this cookie recipe that bakes up in a 9×9 pan for a smaller serving size. From togetherasfamily.com .

White Chocolate Macadamia Cookie Bars


Ingredients:

1½ cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1½ teaspoon vanilla extract
1/2 cup white chocolate chips (without problem ingredients)
1/2 cup chopped macadamia nuts


Directions:

1. Preheat the oven to 350°. Line a 9x9 baking dish with parchment paper or spray with cooking spray.

2. In a small mixing bowl, add the flour, baking soda, salt, and baking powder. Stir with a wire whisk to combine. Set aside.

3. In a separate larger mixing bowl, using an electric hand mixer, beat together the butter, sugar, and light brown sugar until creamy and combined.

4. Beat in the egg and vanilla extract just until mixed in.

5. Add the dry ingredients into the wet batter, mix on low to medium-low speed, just until combined and no flour streaks remain in the dough.

6. Stir in the white chocolate chips and macadamia nuts.
* If wanted, reserve some to press into the tops of the bars before baking OR you can just use extra to press into the tops of the bars.

7. Press the cookie dough into the prepared pan.

8. Cook for 20-25 minutes or until golden brown in the center and cooked through.

9. Let the bars cool inside the pan for at least 30 minutes to 1 hour before cutting.
* If the bars are cooler they will cut better, but you could definitely eat them warm for a soft & gooey cookie bar.



FAQ:

How To Store Leftovers
Place leftovers in an airtight container, or Ziploc bag, at room temperature for up to 5 days.

Do I Chop The Macadamia Nuts or Keep Them Whole?
You can keep the macadamia nuts whole for larger chunks inside the cookie bars, or chop them up so there are more bits all over. I prefer chopping up the macadamia nuts so there is more to go around.

Chunky Apple Cake

After taste testing lots of apple cakes, I've found this apple cake recipe the best. Full of old-world comfort, the yummy brown sugar sauce really makes the cake special. For a festive occasion, top with a dollop of whipped cream. From tasteofhome.com .

Chunky Apple Cake


Ingredients:

1/2 cup butter, softened
2 cups sugar
1/2 teaspoon vanilla extract
2 large eggs, room temperature
2 cups all-purpose flour
1-1/2 teaspoons ground Ceylon cinnamon (if tolerated)
1 teaspoon ground nutmeg (if tolerated)
1/2 teaspoon salt
1/2 teaspoon baking soda
6 cups chopped peeled GALA or FUJI apples

BUTTERSCOTCH SAUCE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/2 cup heavy whipping cream


Directions:

1. In a large bowl, cream the butter, sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined.

2. Spread into a greased 13x9-in. baking dish. Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.

3. Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake.

White Chocolate Nanaimo Bars

A brand new twist on the classic no bake Canadian cookie bar, featuring the flavors of white chocolate and vanilla. From rockrecipes.com .

White Chocolate Nanaimo Bars


Ingredients:

Bottom Layer
3/4 cup butter
1/3 cup sugar
2 eggs, beaten
1 tsp vanilla extract
2 1/2 cups graham cracker crumbs (without problem ingredients)
3/4 cup fine or medium unsweetened coconut (without problem ingredients)
1/2 cup chopped almonds (toasted and finely chopped)

Middle Layer (filling)
3 cups icing sugar
2/3 cup butter at room temperature
3/4 cup white chocolate chips, melted (without problem ingredients)
2 tsp vanilla extract
4 tbsp milk or whipping cream (approximately)

Top Layer
1 cup white chocolate chips (without problem ingredients)
1/4 cup whipping cream


Directions:

1. Melt together the butter and sugar over low heat.

2. Add the eggs continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.

3. Add the graham cracker crumbs, coconut and finely chopped almonds.

4. Mix together until well combined, then press into the bottom of a parchment paper lined 9x9 inch baking pan.


To prepare Filling-

1. With an electric mixer, beat together the butter and icing sugar until it just starts to come together.

2. Add the vanilla extract and melted chocolate chips and beat well, adding just enough milk, a tablespoon or two at a time, until smooth.

3. This frosting should be very stiff but spreadable. (Much thicker than you would use to frost a cake for example) If you think it's too thick, you may add a few drops of milk at a time to bring it to the right consistency.

4. Spread evenly over the bottom layer.

5. Chill in the fridge for a couple of hours before adding the white chocolate topping.


To Prepare the White Chocolate Topping-

1. Melt together the white chocolate chips and whipping cream over low heat, just until the chocolate is melted, don't over heat it. A double boiler is probably best for this purpose.

2. Allow the melted mixture to cool to room temperature.

3. Use a hand mixer to beat the cooled white chocolate mixture, until it stiffens enough to spread like a soft frosting.

4. Spread evenly over the middle layer and return to the fridge until the chocolate sets.

5. Cut into squares or bars. These freeze very well.

White Chocolate Brownies

These White Chocolate Brownies have melted white chocolate in the batter for a perfectly fudgy texture. The recipe is carefully balanced (not too sweet!) and has the same shiny, crackly tops you’re used to! From sugarspunrun.com .

White Chocolate Brownies


Ingredients:

10 Tablespoons (141 g) unsalted butter cut into pieces
6 oz (170 g) premium white chocolate bar like Ghirardelli or Lindt, chopped (without problem ingredients)
1 ¼ cups (250 g) granulated sugar
2 large eggs + 1 large egg yolk
½ teaspoon vanilla extract
1 ¾ cups (220 g) all-purpose flour
1 teaspoon salt
¼ teaspoon baking powder
1 cup (170 g) white chocolate chips (without problem ingredients)


Directions:

1. Preheat oven to 325F (165C) and line a 9×9” baking pan with parchment paper and set aside.

2. Combine butter and chopped white chocolate pieces in a microwave safe bowl. Heat in 20-second increments, stirring in between, until melted and smooth.

3. In a separate bowl, combine sugar, eggs, and egg yolk and whisk vigorously until pale yellow (about 30 seconds, you can also use an electric mixer on high speed for about 15 seconds).

4. Stir in vanilla extract then add chocolate mixture and stir until completely combined.

5. In a separate bowl, whisk together flour, salt, and baking powder. Stir into white chocolate mixture until thoroughly combined.

6. Use a spatula to fold in chocolate chips and spread evenly into prepared baking pan.

7. Transfer to center rack of 325F (165C) oven and bake for 42 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.

8. Allow to cool before slicing and serving (otherwise they may appear underbaked/gooey in the center, if you don't mind this then feel free to disregard!).



Notes

White Chocolate- White chocolate chips may be substituted in a pinch (you would need 1 cup), but I’ve found best results using a quality chocolate bar. For the additional white chocolate at the end, you can substitute another 6 oz of chopped chocolate for the white chocolate chips if desired.

Baking notes- I recommend using a metal pan as a glass pan will take longer (sometimes much longer).

Storing- Store in an airtight container at room temperature for up to 5 days.

Aunt Lou’s Fresh Apple Cake

My Great-Aunt Lou made a luscious fresh apple cake recipe that became a family tradition. My mom makes it for our annual beach trip to the Outer Banks. —Cristy King, Scott Depot, West Virginia. From tasteofhome.com .

Aunt Lou’s Fresh Apple Cake


Ingredients:

2 cups sugar
1 cup canola oil
3 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
3 cups chopped peeled Gala or Fuji apples (about 3 medium)
Confectioners' sugar


Directions:

1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

2. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt and baking powder; gradually beat into oil mixture. Stir in apples. Transfer batter to prepared pan.

3. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes. Run a knife around sides and center tube of pan. Remove cake to a wire rack to cool completely. Dust with confectioners' sugar.


TIPS

Add 1 t. cinnamon (if tolerated) and 1/4 c. brown sugar to the apples before stirring them in. Substituted 1 t. baking soda for the baking powder. With these changes this is a moist cake with a bit of a crisp 'crust.' Each slice is packed full of apples. Ice it nor dust it with powdered sugar and it is delicious.

Down East Blueberry Buckle

This buckle won a contest at my daughter’s college. The prize was four lobsters, but the real reward was the smile on our daughter’s face. —Dianne van der Veen, Plymouth, Massachusetts. From tasteofhome.com .

Down East Blueberry Buckle


Ingredients:

2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, room temperature
3/4 cup 2% milk
1/4 cup butter, melted
2 cups fresh or frozen blueberries

Topping:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon (if tolerated)
1/4 cup butter, softened


Directions:

1. Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in blueberries. Transfer to a greased 9-in. square baking pan.

2. For topping, in a small bowl, mix sugar, flour and cinnamon. Using a fork, stir in softened butter until mixture is crumbly. Sprinkle over batter.

3. Bake until a toothpick inserted in center comes out clean, 30-35 minutes (do not overbake) . Cool in pan on a wire rack. Serve warm or at room temperature.


Note- If using frozen blueberries, use without thawing to avoid discoloring the batter.

Sour Cream Pound Cake

It tastes amazing as is, or tuck it under ice cream! From tasteofhome.com with video.

Sour Cream Pound Cake


Ingredients:

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
Optional: Confectioners' sugar and fresh fruit


Directions:

1. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan.

2. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. If desired, garnish with confectioners' sugar and fresh fruit.

White Chocolate Peanut Butter Blondie Cheesecake

No-bake white chocolate peanut butter cheesecake with a thick peanut butter blondie crust that just won’t quit. This one is a show-stopper! From thegoldlininggirl.com .

White Chocolate Peanut Butter Blondie Cheesecake


Ingredients:

For Peanut Butter Blondie Crust:
2 cups Creamy Peanut Butter
2 cups Granulated Sugar
2 Eggs

For White Chocolate Peanut Butter Cheesecake:
12 ounces Reduced Fat Cream Cheese, Softened
1 1/2 cups Creamy Peanut Butter
2 1/2 cups Powdered Sugar
1 8-ounce container Whipped Topping, Thawed (without problem ingredients)
2 4-ounce packages White Baking Chocolate, Melted, cooled, not white chocolate chips, must be baking chocolate (without problem ingredients)
1 12 ounce bag Miniature Reese's White Chocolate Peanut Butter Cups, Unwrapped, whole (check for problem ingredients)

For Topping:
1 12 ounce bag Miniature Reese's White Chocolate Peanut Butter Cups, Unwrapped, coarsely chopped (check for problem ingredients)
1/4 cup Creamy Peanut Butter
2 ounces White Baking Chocolate, Melted, not white chocolate chips, must be baking chocolate (without problem ingredients)


Directions:

For Peanut Butter Blondie Crust:

1. Preheat oven to 325°F.

2. In a large bowl, combine peanut butter, sugar, and eggs.

3. Spread evenly into the bottom of a very well-greased 8-inch springform pan.

4. Bake for 30-35 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean.

5. Cool completely in pan on a wire rack. Once cool, release sides of pan. Meanwhile, prepare cheesecake.


For White Chocolate Peanut Butter Cheesecake:

1. In a large mixing bowl, beat cream cheese until smooth.

2. Add peanut butter, powdered sugar, and whipped topping, beating until smooth.

3. Beat in the melted white chocolate in a slow stream.

4. Spread about 1/2 cup cheesecake mixture in a thin and even layer over the cooled peanut butter blondie crust - it will act as the 'glue' for the Reese's cups.

5. Arrange the 12 oz. of whole mini white chocolate Reese's cups in a single layer, covering the entire surface of the crust.

6. Place in the refrigerator for 20 minutes so that the Reese's cups firm and adhere to the crust. Also place the remaining cheesecake mixture in the refrigerator for 20 minutes. We want it to get a little firmer, so that it will spread into a mound on the crust more easily.

7. Once chilled, remove both the crust and cheesecake mixture from the refrigerator, and pile the cheesecake mixture in a large mound on top of the Reese's cups on the crust. Smooth around the edges with a knife, and make the cheesecake layer as even as possible.


For Topping:

1. Scatter the 12 oz. chopped Reese's cups on top of the cheesecake.

2. In a small microwave-safe bowl, melt the peanut butter for 30-45 seconds, or until thin and runny.

3. Drizzle it over the Reese's cups.

4. Drizzle the melted white chocolate over the cheesecake.

5. Return to the refrigerator to chill for at least 2 hours. Cut and serve!

Butter Cake

One bite of this rich, soft, and fluffy Butter Cake, and your mouth will start watering. It’s delightfully sweet and will melt in your mouth as you soak the cake with a tasty buttery glaze. With a beautiful golden crust, this cake is impressive on its own and only requires a few simple ingredients to make. From preppykitchen.com.

Butter Cake


Ingredients:

For the Cake:

3 cups all-purpose flour (360g)
1 teaspoon salt
¾ teaspoon baking powder
½ teaspoon baking soda
1 cup unsalted butter softened (227g)
2 cups granulated sugar (400g)
4 large eggs
1 cup whole milk (240ml)

For the Glaze:

5 tablespoons unsalted butter (70g)
¾ cup granulated sugar (150g)
¼ cup water (60ml)
1½ teaspoons vanilla extract


Directions:

For the Cake:

1. Preheat the oven to 325°F. Butter and flour a 10- to 12-cup Bundt pan.

2. In a large bowl, whisk together flour, salt, baking powder, and baking soda.

3. In a large mixing bowl or a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl occasionally. With the mixer on low, add the eggs, one at a time, beating well after each addition.

4. With the mixer on low, gradually add the flour mixture to the butter mixture alternately with the milk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon the batter into the prepared pan.

5. Bake for 1 hour or until a wooden pick inserted near the center comes out clean.


For the Glaze:

1. Right when the cake is out of the oven, combine the butter, sugar, and water in a small saucepan. Bring to a simmer over medium heat, stirring constantly. Cook, stirring constantly, until opaque and slightly thickened, about 2 minutes. Remove from heat, and stir in the vanilla.

2. Pour over the cake in the pan. Let cool for 15 minutes. Invert the cake onto a wire rack, and let cool completely before serving. Store the cooled cake covered at room temperature for up to 5 days.


Notes:

• I recommend bringing the eggs to room temperature so they incorporate into the batter without overbeating. If you forgot to bring the eggs out, place them in a bowl of warm tap water to help warm them up.

• Double-check the amount of flour used, as adding too much flour will lead to the cake becoming dense. The best and easiest way to measure the flour is using a kitchen scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it.

• Even if you have a non-stick bundt pan, I recommend still buttering and flouring the pan. Doing so helps the cake slide out smoothly and lowers the risk of the tops of the cake being stuck and ripping when turned out. Make sure to grease every nook!

• Use a small spatula or spoon to push the batter into the nooks of the bundt pan. Lightly tap it on the counter after filling to remove air bubbles at the base, which could mar the surface of your cake.

• Avoid opening the oven to check on the cake. You will release the hot air built up that can cause your butter cake to cook unevenly and fall.

Moist Lazy Daisy Cake

This is called Mama's "never fail" recipe and it holds true because it has one several contests over the years. From tasteofhome.com.

Moist Lazy Daisy Cake


Ingredients:

2 eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter

FROSTING:
3/4 cup packed brown sugar
1/2 cup butter, melted
2 tablespoons half-and-half cream
1 cup sweetened shredded coconut (without problem ingredients)


Directions:

In a large bowl, beat eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes. Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined. Heat milk and butter in a small saucepan until butter melts. Add to batter; beat thoroughly (the batter will be thin). Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until cake tests done. Cool slightly. For frosting, blend all ingredients well; spread over warm cake. Broil about 4 in. from the heat for 3-4 minutes or until the top is lightly browned.

Sock It to Me Cake

An oldie, but a goodie that you’ll love that has a swirl of cinnamon, brown sugar, and nuts inside. Easy to make and has been passed from generation to generation. From geniuskitchen.com.

Sock It to Me Cake


Ingredients:

1 (18 ounce) package butter recipe cake mix or 1 (18 ounce) package yellow cake mix (check for problem ingredients) or make your own homemade yellow cake mix
Examples: (only use dry ingredients using these recipes)- iambaker.net, simplyscratch.com, food.com, etc. Lot’s online!
4 eggs
1 cup sour cream (it's on the "Try It" list)
1⁄3 cup vegetable oil
1⁄4 cup water
1⁄4 cup sugar

Streusel Filling
2 tablespoons cake mix (reserved)
2 tablespoons brown sugar
2 teaspoons cinnamon, ground (it’s on the “Try It” list)
1 cup pecans (if tolerated), finely chopped or use nuts you can tolerate

Glaze
1 cup confectioners' sugar
1 -2 tablespoon milk


Directions:

1. Preheat oven to 375°F.

2. Grease and flour a 10-inch tube or Bundt pan.

3. For streusel filling, combine 2 tablespoons cake mix, brown sugar, and cinnamon in medium bowl; stir in nuts.

4. For cake, combine remaining cake mix, eggs, sour cream, oil, water, and sugar in a bowl.

5. Beat at medium speed with electric mixer for 2 minutes.

6. Pour two-thirds of batter into pan, sprinkle streusel filling.

7. Spoon remaining batter over filling.

8. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.

9. Cool in pan 25 minutes, and invert onto a serving plate, and then cool completely.

10. For glaze combine confectioners' sugar and milk in a small bowl.

11. Stir until smooth, and then drizzle onto cake.