Breakfast

I love treats, desserts, and meals that are classic because they never go out of style and still be as delicious even after many, many years. Like these chewy cowboy cookies, and is loaded with different flavors. These cookies have oats, chocolate chips, and walnuts in it that are three of my favorites. It’s a healthy cookie with a little guilt because of the chocolate chips. But it doesn’t matter because these are so great and the oats and walnuts balance everything perfectly. I normally eat it for breakfast with milk and some fruits, but these are great for a lightweight afternoon snack, too. My kids can’t get enough of these cowboy cookies, they don’t want to share! Perfectly, these are easily made and you only need just a few basic, readily available ingredients. I normally make these in batches just to make sure that we have enough, and I have extra to give as a present. These are great as gifts, I just put them in a jar and give it to friends and colleagues. It’s a perfect DIY gift. I’ve been making this ever since, and, my mom made these for me, too when I was a kid. It’s one of my all-time favorite cookie that has a special place in my heart.

INGREDIENTS

1 cup of butter
1 cup of sugar
1 cup of packed brown sugar
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
2 cups flour
2 cups oatmeal

How To Make Cowboy Cookies

Step 1: Cream the butter, sugar, and brown sugar. Then, add 2 eggs and beat well until blended.

Step 2: In a mixing bowl, mix 1 teaspoon of vanilla, 1 teaspoon of baking soda, half teaspoon of salt, half teaspoon baking powder, 2 cups of flour, and 2 cups of oatmeal. Blend until incorporated.

Step 3: Then, add in 2 cups of chocolate chips and walnuts.

Step 4: Scoop the dough into a large cookie sheet.

Step 5: Place inside the oven and bake at 350 degrees for 12 to 15 minutes.

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The best treat to eat while watching a movie! This just became my favorite go-to-food whenever I chill at home. I don’t know but I’m taking a break at Pizza. A special thanks to my best friend who taught me the recipe for these amazing brownies!  The taste of banana is what I love most about this dessert. It blends well with the rest of the ingredients. And did I forgot to mention the taste of the Chocolate combined with all these ingredients? It’s the best! Okay, enough with the talk. It’s time for you to know if what I’m saying is true! Have a beautiful day!

INGREDIENTS

2 cups Gold medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 ½ cups brown sugar, packed
½ cup white sugar
2 sticks (1 cup) unsalted butter, softened
2 large eggs
¼ teaspoon salt
2 teaspoon vanilla
½ cup banana, mashed with a fork (about one medium-large banana)
10 ounces Hershey’s semi-sweet chocolate baking melts (or 12-oz. semi-sweet chocolate chips)
¼ cup Nestle’s chocolate chips for the top

HOW TO MAKE CHUNKY MONKEY BROWNIES

Step 1: Combine eggs, sugar, salt, vanilla, and butter in a large bowl using an electric bowl. Beat until well-mixed.

Step 2: In the same bowl, add baking melts, flour, and mashed banana.  (Instead of baking melts, you may also use chocolate chips.)

Step 3: Use a spoon or spatula to mix all the ingredients. Stir until well-mixed.

Step 4: Apply cooking spray on a 9×13 glass baking dish.

Step 5: Transfer the batter into the baking dish. Spread nicely onto the baking dish.

Step 6: Use a rubber spatula to flatten out the top of the mixture.

Step 7: Top with chocolate chips.

Step 8: Place in the oven and bake for 30 to 40 minutes at 350 degrees. Insert a toothpick in the center of the cake to know if it is done. If it comes out neat, your cake is ready for serving.

Step 9: Remove from the oven and let it sit on a wire rack to cool at room temperature.

Step 10: Slice into even bars. Serve and enjoy!

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Kentucky Butter Cake is a wildly moist cake with a rich buttery sauce running into the cake. The next day, the cake tastes even better. This Kentucky Butter Cake is not too sweet and is full of butter flavor. It is the ideal cake to sipping on a cup of coffee or tea while snacking it. This is a typical recipe of the kind of pound cake with a thick texture but not too thick. It’s simple to make from ingredients you already have on hand.

I don’t know why this delicious butter cake is called Kentucky, but it is a recipe since at least 1963 when Missouri joined the Pillsbury Bake-Off contest in Platte-city where Nell Lewis won it. It is an old-fashioned buttermilk vanilla pound cake drenched in a sumptuous butter and sugar syrup. This recipe, Kentucky Butter Cake is crazy moist, buttery, and filled with a delicious buttery sauce that crusts the exterior and soaks into the cake making it perfect for days. What you get is a beautiful, simple, buttery, soft cake that’s just as great as it’s filled with strawberries and whipped cream.

Ingredients:

3 cups unbleached all-purpose flour
2 cups white sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
1 cup butter
2 tsp vanilla extract
4 eggs
3/4 cup white sugar
1/3 cup butter
3 tbsp water
2 tsp vanilla extract

Directions:

1. Preheat the oven at about 325 ° F (165 ° C). A 10-inch Bundt pan, oil, and flour.

2. Mix the flour, 2 cups of sugar, salt, baking powder, and baking soda in a big bowl. Mix in buttermilk, butter 1 cup, vanilla 2 teaspoons, and 4 eggs, and beat to medium pace for 3 minutes. Pour batter into the prepared casserole.

3. Bake for 60 minutes in a preheated oven, or until a wooden toothpick inserted in the cake center comes out clean. Prick holes in the cake, still moist. Pour the sauce gradually over the sandwich. Let the cake cool off before pan remove.

4. Combine the remaining 3/4 cups of sugar, 1/3 cup butter, 2 teaspoons of vanilla, and water in a sauce to make butter sauce. Cook over medium heat, but do not boil until completely melted and mixed.

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These cookies are the best way to take out the forks in place of your fingers and yet enjoy a simple treat in springtime. Carrot cake cookies with pineapple are beautifully moist, filled with spice flavor, and garnished with a smooth and tangy frosting of cream cheese. This simple recipe from scratch comes together quickly and easily – baked as a sheet cake, no fancy decoration is needed.

Ingredients:

For the Cookie Dough:

3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup softened butter
1/2 cup vegetable shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla extract
1 can of crushed pineapple, drained but reserved the juice
1/2 cup grated carrot
1/2 cup golden raisins
1/2 cup chopped walnuts

For the Frosting:

1 (8 oz) package cream cheese, softened
1 tbsp softened butter
2 cups powdered sugar
1 tbsp juice from canned pineapple

Directions:

1. Preheat oven at about 190 degrees C (375 degrees F). Grease 4 layers of cookies lightly.

2. Whisk together in a mixing bowl the flour, baking powder, baking soda, cinnamon, and salt; set aside.

3. To make the cookie dough, pound one and a half cup of butter, shorten, white sugar, and brown sugar in a large pot, along with an electric mixer. In the butter mixture, add 1 egg and then add the second egg and vanilla. Blend until only mixed into the flour mixture. Fold in crushed pineapple, carrot, raisins, and walnuts and blend them uniformly just enough. Drop the heaping teaspoonful over the prepared bakers to create two inches of space between the cookies.

4. In a preheated oven, bake it for 10 to 12 minutes or until the edges are golden. Enable it to rest for 1 minute on the baking sheet before being removed to a wire rack to cool completely.

5. To make the frosting, gently spread cream and a tablespoon of butter in the bowl using an electric mixer. Add the sugar and pineapple juice. Beat until there are no lumps. Spread the cooled cookies and allow the cooled cookies to dry before storage.

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You would have been hard-pressed to find a better way to feed a crowd that is craving for sweets than with a sheet cake. They come in countless delicious combinations, and it makes it more than easy to love them because they are so easy to produce.

It is the best chocolate sheet cake I ever had, and the best thing is that it can easily adjust to other recipes. In the cookbooks and on the web are several editions of the recipe for the texas chocolate sheet, but they use all of the same ingredients, such as flour, sugar, butter, eggs, buttermilk, and cocoa. These are also known as a sheet cake, sometimes called a sheath cake, butter cake, etc.

Ingredients:

For the Cake:

1 cup salted butter
1 cup of water
3 tbsp cocoa powder
2 cups all-purpose flour
2 cups white sugar
1/2 tsp salt
1/2 cup buttermilk
(2) large eggs
1 tsp baking soda
1 tsp vanilla extract

For the Frosting:

1/2 cup unsalted butter
6 tbsp milk
3 tbsp cocoa powder
1 tsp vanilla extract
2 cups confectioners’ sugar

Directions:

1. Preheat oven at about350 degrees F (175 degrees C). Grease and flour a 10×15 inches cake pan.

2. For the cake, mix butter, sugar, and cocoa powder over medium heat in a saucepan. Cook until butter melts and mixture boils. Remove from heat and refrigerate slightly.

3. Also, in a large pot, mix the flour, sugar, and salt. In a separate cup, beat the buttermilk, eggs, baking soda, and vanilla extract.

4. Add melted butter mixture to flour mixture, then add buttermilk-egg mixture and beat until combined thoroughly. Pour into the cake pan made ready.

5. In a preheated oven, bake it for about 20 minutes until the toothpick inserted in the center comes out clean. Remove the cake from the cake and transfer it in the wire rack, let it cool for 5 minutes

6. In a saucepan, mix butter, sugar, cocoa powder, and vanilla extract for frosting, stir over medium heat, mix until the butter has melted. Add and whisk in the powdered sugar. Add and spread the frosting over the chilled cake.

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Pineapple Upside Down Bundt Cake is a perfect and special way to serve the short and tasty classic dessert. It tastes like the typical specialty of Southern but in a beautiful ring shape that makes bundt cakes such a party showstopper. The slices of pineapple fit perfectly in the tapering. There are a couple of maraschino cherries: they not only add a vivid burst of flavor but also help to hold apple bits as you pour in the batter.

You can use a simple and delicious homemade yellow cake recipe or you can use a boxed cake mix in a pinch just as easily, along with canned pineapples. To replace the fresh fruit you will need one can of pineapples. You may also add some of the liquid (milk or water) to a sweeter, more pineapple cake with a few of the canned juice as a substitute.

Ingredients:

(1) Duncan Hines Pineapple Supreme Cake Mix
(5) pineapple slices (no sugar added)
(5) maraschino cherries
(1) Jell-O Vanilla Sugar-free Instant Pudding (powder)
(1) can crushed Pineapples, no added sugar
1 tsp dark brown sugar

Directions:

Mix the mixture of cake (not made) with the whole can (including juice). Remove the (not prepared) box of Vanilla pudding.
Stir until you have blended.
Put the pineapple rings in the bundt cake pan at the bottom with a cherry at the center of each ring. Sprinkle with a tsp about 5 circles of dark brown sugar.

Note:

Stick toothpicks around the edges and middle, to ensure that the pineapple and cherries do not stick to the plastic wrap. Place the pastry and its plate into the cover in plastic after you’ve finished this. Put the pineapple upside-down cake into the refrigerator for up to three days.

Once removed from the oven, let the cake rest for 5 minutes. Then flip the cake upside down onto a cooling rack and leave it to rest for about 5 minutes before removing the pan.

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