everylittlethingabout

As soon as I saw the picture of this cake, I fell in love!! Looks SO good!! As much as I love pecans, I’ve been dreaming about making a peppermint cream cake, so I adapted this recipe and did just that! :) I cut the recipe in half, and then I added crushed candy canes to both the batter and the frosting…skipping the nuts. I was in total heaven eating a slice last night and can hardly wait for dessert this evening! :) Recipe >> Italian Cream Cake @ bakeorbreak.com

I made this cake for my dad's birthday and it was a big hit! Everyone loved it! It took about 4 hours to make in total. I followed the recipe exactly except I did add gelatin to the icing. The icing was still a little runny so I'm sure it would've been much worse without the gelatin. I definitely recommend doing that. Also, I refrigerated the cakes so the icing did not melt at all. The cakes were a dense put the fruit was heavy so a dense cake help it to hold up well. I did not make the cake 4 layers, I used 3 8 inch pans & that also helped the cake to not be flimsy or crumbly. I saved the juice that was drained off the fruit & drizzled it over the cake which was great for such a dense cake. I can't wait to make this cake again with different fruit. I will try it with cake flour to see how it works but I did like the dense cake for the big pieces of fruit. Oh, and if you keep it in the fridge for a couple hours before serving, it holds up much better & cuts ...

These low carb keto muffins are so easy to make and the whole family will love them, whether they’re on the keto diet or not! Keto breakfasts are oftentimes boring with a side of eggs. Switch things up and add these sweet treats to your breakfast menu instead! 1. Keto Strawberry Muffins Thеѕе keto ѕtrаwbеrrу muffins аrе аn еаѕу on-the-go brеаkfаѕt уоu саn mаkе іn undеr half аn hоur. Thеу’rе mаdе wіth frеѕh ѕtrаwbеrrіеѕ аnd саn be ѕwееtеnеd with аnу low carb ѕwееtеnеr you hаvе on hand. We lоvе thеѕе fоr brеаkfаѕt, ѕnасk tіmе, аnd ...

Your family's favorite food and drink ! CLASSIC SNICKERDOODLES RECIPE This quick and easy Snickerdoodles cookies recipe yields soft and chewy cookies with crispy, sugary tops. Snickerdoodle recipe without cream of tartar included. SERVINGS: 24 COOKIES course: COOKIES, DESSERT cuisine: AMERICAN calories: 177 KCAL INGREDIENTS Snickerdoodle Cookies 2¾ cups Flour All-purpose ¾ cups Granulated sugar 1 cup Butter Unsalted ½ cup Brown sugar 1 Egg Large 1 Egg yolk From large egg 1½ tsp Cinnamon powder 2 tsp Cream of tartar 1 tsp Baking soda ½ tsp Salt Cinnamon Sugar Topping ¼ cup Sugar granulated 2 tbsp Cinnamon powder more or less depending on your preference INSTRUCTIONS 1.In a mixing bowl, cream together the butter, granulated sugar and brown sugar. 2.Add the egg and egg yolk and mix until thoroughly combined. 3........................... 4........................... Get Full ==> Recipe 

Using virgin coconut oil in this recipe enhances the flavor of the sweet potatoes, while infusing a subtle perfume of coconut to them. Virgin coconut oil is found in most health food stores. Coconut Oil Roasted Sweet Potatoes Servings: 2-4 Ingredients: 1 1/2 tablespoons organic virgin coconut oil 1 3/4 lbs sweet potatoes, peeled and diced 2 teaspoons light brown sugar, packed 3/4 teaspoon kosher salt 1/4 teaspoon fresh ground black pepper 1/4 teaspoon nutmeg, freshly grated Instructions: Preheat oven to 350 degrees F. In a small saucepan, melt coconut oil over low heat. In a large bowl, toss together, the potatoes, coconut oil, sugar, salt, pepper, and nutmeg. In a large baking dish, spread the potatoes out evenly and roast, tossing occasionally, until softened and caramelized, about an hour.

Double Glazed Pumpkin Scones original recipe: http://www.gonnawantseconds.blogspot.com/2011/10/double-glazed-pumpkin-scones.html Ingredients: Scones: 2 cups flour 7 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon cloves 1/4 teaspoon ground ginger 6 tablespoons cold butter 1/2 cup canned pumpkin 3 tablespoons half and half 1 large egg Powderered Sugar Glazze: 1 cup powdered sugar 1 tablespoon powdered sugar 2 tablespoons whole milk Spiced Glaze: 1 cup powdered sugar 3 tablespoons powdered sugar 2 tablespoons whole milk 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1 pinch ginger 1 pinch ground cloves Instructions: TO MAKE THE SCONES:. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter a...

 photo: allrecipes.com My dad used to swipe pineapple from the officers mess on his destroyer. I made this for him for Fathers day. I read the recipe and thought, wow thats a lot of sugar. Cut it back to one cup, nothing to think about. Still plenty sweet. Waiting for it to get cold, now. Good thing I made two! Pineapple Pie Bars Ingredients: 2 (9 inch) pie shell 2 eggs, beaten 1 1/3 cups white sugar 1 tablespoon lemon juice 2 cups fresh pineapple - peeled, cored and chopped 1 tablespoon butter Instructions: Preheat oven to 450 degrees F (225 degrees C). In a large bowl, beat the eggs until foamy. Mix in sugar, lemon juice and chopped pineapple. Pour into pie shell and dot the top with butter. Cover with top crust, crimp edges to seal, and cut a few slits for steam vents. Bake in preheated oven for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C) and bake 35 minutes more, until golden brown. original recipe: http://allrecipes.com/recipe/pineapple-pie-iv/