Food Recipes

Ingredients 1 2/3 cups (236g) all-purpose flour (scoop and level to measure) 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 8 Tbsp (113g) unsalted butter, melted* 3/4 cup (160g) granulated sugar* 2 large eggs 1 1/3 cups (325g) well mashed overripe bananas (about 3 1/2 medium bananas, be sure to measure) 1/4 cup (63g) sour cream 1/2 tsp vanilla extract Instructions Preheat oven to 350°F (180°C). Grease a 9 by 5-inch or  8 1/2 by 4 1/2-inch loaf pan.  In a mixing bowl whisk together flour, baking powder, soda and salt. Make a well in center of flour mixture, set aside.  In a separate medium mixing bowl whisk together melted butter and granulated sugar.  Whisk in eggs, then whisk in bananas, sour cream and vanilla.  Pour banana mixture into flour mixture and fold with a rubber spatula just until combined (you shouldn't see any more streaks of flour). Pour batter into prepared loaf pan. Bake in preheated oven until toothpick inserted into center come

INGREDIENTS FOR THE BANANA BREAD Cooking spray, for pan 1/2 c. melted butter 3/4 c. sugar 1/2 c. brown sugar 2 large eggs 1/4 c. whole milk 1 tsp. pure vanilla extract 2 c. all-purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1 tsp. ground cinnamon 1/4 tsp. kosher salt 1/4 tsp. ground nutmeg 3 large ripe bananas, mashed 1/4 c. grated carrots 1/4 c. chopped pecans, plus more for garnish FOR THE FROSTING 8 oz. block cream cheese, softened 1 c. butter, softened 1 tsp. pure vanilla extract 1/4 tsp. kosher salt 1/2 c. powdered sugar DIRECTIONS Make banana bread: Preheat oven to 350º, then grease a 9"-x-5" loaf pan with cooking spray and line with parchment paper. In a large bowl, stir together butter and sugars until combined. Add eggs, milk, and vanilla and mix until combined. Slowly add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and stir until completely incorporated. Gently fold in bananas, carrots, and peca

Ingredients 1 1/2 cups all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup milk or buttermilk 2 large eggs 1/4 cup melted butter Instructions In a large mixing bowl, sift together flour, sugar baking powder, baking soda, and salt. Whisk in milk, eggs, and melted butter just until combined. Preheat a flat griddle over medium-high heat. Scoop 1/4 cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping. Cook other side until golden brown. Serve hot with syrup Source : Site

Ingredients 1 1/2 cups all-purpose flour 3 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup sugar 1 1/4 cups whole milk 1 egg 3 tablespoons unsalted butter melted 1 tsp vanilla extract optional Instructions Melt the butter in microwave for 30 seconds, set aside. In a medium bowl, mix together flour, sugar, salt, and baking powder. Stir milk and egg together. Create a well in the center of the flour mixture. Pour the butter, vanilla, and milk mixture into the well. Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated. Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook each side for 3-6 minutes, until lightly golden brown. Source : Site

Easy Fluffy Pancakes from Scratch Ingredients 1 1/2 cups (195 grams) all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder, see notes for substituting baking soda 3/4 teaspoon kosher salt or 1/2 teaspoon of fine sea or table salt 1 1/4 cups (295 ml) milk, dairy and non-dairy both will work 1 large egg 4 tablespoons unsalted butter, melted, plus more for skillet 1 teaspoon vanilla extract Instruction Make Batter Whisk flour, sugar, baking powder and the salt in a medium bowl. Warm milk in the microwave or on top of stove until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds). Whisk milk, egg, melted butter, and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps). Cook Pancake Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water

Ingredients For the pancakes: 2 1/4 cups all-purpose flour 2 tablespoons sugar 1 packet Fleischmann's RapidRise Yeast 1 teaspoon salt 1/2 teaspoon baking soda 2 - 2 1/3 cups buttermilk 2 tablespoons corn oil 1 egg, beaten 1 teaspoon vanilla extract (optional) For the Maple Butter Sauce: 2 tablespoons butter 1 (14 oz) can sweetened condensed milk 1/2 teaspoon maple extract Instructions Combine flour, sugar, packet of dry yeast, salt and baking soda in a large mixing bowl. Combine buttermilk and oil in a separate, microwave-safe bowl. Microwave on high in 15 second increments until thoroughly warm to the touch (120F to 130F degrees) - not boiling. Add the heated milk to the flour mixture, along with the beaten egg and vanilla extract. Pancake batter is supposed to have lumps. If batter is too thick, add in a bit more heated buttermilk. It should be the consistency of cake batter not thick brownie batter. Cover the bowl with plastic wrap put it

Ingredients 2 Egg Whites 1/4 Cup Coconut Oil – melted 1/2 Cup Greek Yogurt 1/2 Cup Milk 1/3 Cup Brown Sugar 1 Teaspoon Vanilla 1 1/2 Cups Kodiak  1/2 Teaspoon Salt 1/2 Teaspoon Baking Soda 1/2 Teaspoon Baking Powder 1/2 Teaspoon Espresso Powder 1 Cup Zucchini – shredded 1/2 Cup Dark Chocolate Chips Instructions Preheat oven to 350 degrees. In a large bowl add egg whites, melted coconut oil, greek yogurt, brown sugar, and vanilla. With a stand or hand-held mixer, mix until light and fluffy and everything is well incorporated. To the bowl add in Kodiak Cakes Power Cakes Dark Chocolate Flapjack & Waffle Mix, salt, baking soda, baking powder, and espresso powder. Mix until combined – the batter will be very thick.   Add in milk and mix well. Lastly, add in shredded zucchini and dark chocolate chips. Fold in gently to the batter. Pour the batter into a greased loaf dish and place in the oven for 55-60 minutes. Remove from oven and let cool for 10 minutes

Ingredients Crust 1 OREO  Ganache 1 cup semi-sweet chocolate chips coarsely chopped ⅓ cup heavy whipping cream Cheesecake ½ cup heavy whipping cream 20 ounces cream cheese softened ½ cup powdered sugar ½ cup sour cream 1 tsp vanilla extract 1 cup mini chocolate chips Ganache Topping ⅓ cup semi-sweet chocolate chips 2 tbsp heavy whipping cream Instructions Crust Lightly spray a 9-inch springform pan with cooking spray. Transfer the Oreo cookie crust crumbs to the springform pan and press firmly into the bottom and evenly up the sides of the pan. Use a measuring cup to really press the crumbs firmly. Refrigerate for 30 minutes. Ganache Layer Place chocolate chips in a heat proof bowl. Heat the heavy whipping cream in the microwave, in a microwave safe container on high, in 30 second increments until cream is just beginning to simmer. Pour the cream over the chopped chocolate chips and stir gently to make sure that all of the chocolate is covered with

Ingredients Dry Ingredients 1 3/4   cup   all purpose flour 2   cups   granulated sugar 3/4   cup   cocoa powder 2   tsp   baking soda 1   tsp   baking powder 1   tsp   salt Wet Ingredients 1   cup   buttermilk (I used half-and-half, which worked fine, too!) 1/2   cup   vegetable oil 2   large eggs 1   tsp   vanilla extract 1   cup   hot coffee For the frosting 6   ounces   semisweet chocolate, chopped 1   cup   unsalted butter (2 sticks), room temperature 3   cups   powdered sugar, sifted 1   pinch salt 1   tsp   vanilla extract 1/2   cup   sour cream Instructions For the cake Preheat oven to 350F. Butter two 8-inch round cake pans and line the bottoms with parchment paper discs. Whisk all the dry ingredients together well in a large bowl. In a separate bowl, whisk together all the wet ingredients EXCEPT the coffee. Slowly add the wet ingredients to the dry ingredients, mixing as you go. Once incorporated, add the hot coffee, and