BANANA CREAM COOKIES

Ingredients

• 1/2 cup butter softened
• 1 cup granulated sugar
• 1 banana smashed
• 3.4 oz package banana cream instant pudding mix
• 2 large eggs
• 2 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups white chocolate chips

Instructions

1. Preheat your oven to 350 degree F and prepare baking sheets by lining with parchment paper.
2. Combine flour, baking soda and salt, then set aside.
3. Combine butter and sugar and mix with an electric mixer.  Add banana, dry pudding mix and the eggs, then mix together until smooth.
4. Pour dry ingredients into the mixing bowl with banana mixture and mix slowly until incorporated. Add the white chocolate chips and mix to combine.
5. Scoop rounded tablespoonfuls of cookie dough onto parchment lined baking pan.Bake at 350 degrees F for 10 minutes or until slightly golden. Let Banana Cream Cookies cool for several minutes on the cookie sheet before transferring to a cooling rack.

Read Full Recipe >>>> Click Here

Better than a Boyfriend Brownies

Ingredients

• 1 cup Butter softened
• 2 cups Sugar
• 1 cup Brown Sugar
• 4 Eggs
• 1 Tablespoon Vanilla
• 1 cup Flour
• 1/2 cup Cake Flour
• 1 cup Cocoa Powder
• 1/2 teaspoon Salt
• 1 1/2 cups Semi-Sweet Chocolate Chunks or Chips
• *Optional: add 8-ounce jar Dulce de Leche. Carefully heat in the microwave. Swirl in 4 ounces into the batter. Bake. Top brownies with remaining Dulce de Leche.

Instructions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together butter, sugar, and brown sugar for 3-4 minutes or until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.
3. Stir in flour, cake flour, cocoa, and salt until mixed together.
4. Fold in chocolate chips.
5. Pour into 9 x 13 pan and spread evenly.
6. Bake for 28-36 minutes.
7. *Adapted from I am Baker's decadent brownies

Read Full Recipe >>>> Click Here

LEMON CRAZY/WACKY CAKE

Ingredients 

• 1 1/2 Cups flour + 3 Tablespoons (all-purpose)
• 1 Cup white sugar
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 Tbsp lemon zest
• 1 tsp. white vinegar
• 1 tsp. pure vanilla extract
• 1 tsp. pure lemon extract
• 5 Tbsp. vegetable oil
• 1 Cup water

Directions

1. Preheat oven to 350 degrees F.Mix first 5 dry ingredients in a greased 8″ square baking pan, starting with the flour first.  Mix well. Make 3 depressions in dry ingredients – two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla and lemon extracts in the other, and the vegetable oil in third larger depression. Pour water over all.  Mix well until smooth.Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean. Cool.  Top with your favorite frosting ( I used vanilla for this lemon cake), or dust with powdered sugar.  Enjoy!

Read Full Recipe >>>> Click Here

Peanut Butter Cookies with Coconut Flour

Ingredients

• 2 tablespoons coconut flour add more if needed
• 1/4 cup low carb sugar substitute or other sugar equivalent sweetener
• 1/4 teaspoon stevia concentrated powder or 1/2 teaspoon monk fruit extract powder
• 1 cup unsweetened peanut butter
• 1/4 cup butter softened
• 2 eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract 

Instructions

1. Mix all ingredients together until well combined and dough forms
2. Drop scoops or balls of dough onto parchment paper lined baking pans.
3. Flatten each dough ball by making criss-cross mark with fork. For flatter cookies, press down first with fingers before making the fork marks.
4. Bake at 350°F for 12-15 minutes or until edges of cookies have browned.

Read Full Recipe >>>> Click Here

GLUTEN-FREE PULL-APART DINNER ROLLS

INGREDIENTS

• 2¾ cups (11½ oz.) very good quality gluten-free flour blend
• 1 1/2 tsp. xanthan gum
• 2 tsp. SAF instant yeast
• 1/4 cup sugar
• 1 tsp. salt
• 1 cup warm water (105-110°)
• 2 Tbsp. butter, dairy-free margarine, or Spectrum shortening
• 1 egg (preferably room temp)
• 1 tsp. cider vinegar

INSTRUCTIONS

1. In the mixing bowl of your electric mixer, mix together flour, xanthan gum, instant yeast, sugar, and salt.
2. With mixer running on low speed, add in the hot water (be sure to test temperature with thermometer, melted butter (or substitute), egg, and cider vinegar.
3. Mix on medium speed 3 minutes.
4. Spray 8" or 9" round cake pan or pie plate with cooking spray. Using a 2" scoop or 1/3 cup measuring cup, scoop dough into 9 mounds in the pan. I place one mound in middle, then scoop 8 mounds of dough side by side all the way around the pan.
5. Dip your fingertips into warm water and use to smooth out the tops of the rolls, continuing to wet fingers as needed.
6. Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour.
7. During the last few minutes that the rolls are rising, preheat oven to 400°.
8. Bake in 400° oven for 25-28 minutes. Tops should be golden brown and if you measure temperature of dough, it should measure 200°.
9. Brush rolls with additional 1/2-1 Tablespoon of melted butter.

Read Full Recipe >>>> Click Here

Best Lemon Bar Recipe

Ingredients

• 1/2 cup butter cold
• 1 cup flour
• 1/4 cup powdered sugar
• 1 cup sugar
• 2 Tbsp flour
• 1/2 tsp baking powder
• 2 eggs beaten
• 1 lemon zest and juice (about 2 Tbsp juice)

Lemon Glaze

• 2 Tbsp lemon juice or enough to get proper consistency for drizzling
• 3/4 cup powdered sugar 

Instructions

1. Cut together butter, 1 cup flour and 1/4 cup powdered sugar and press into 8 x 8 pan.
2. Bake for 15 minutes at 350 degrees.
3. Mix together sugar, 2 Tbsp flour and baking powder
4. Add in eggs, juice of one lemon (about 2 Tbsp.) and the zest from the lemon.
5. Pour this mixture over baked crust and bake for 20-25 minutes at 350 degrees or until edges are golden brown and mixture is set.
6. Mix together 3/4 cup powdered sugar with 2 Tbsp lemon juice or enough to make glaze soft enough to drizzle over lemon bars while they are still warm.
7. Cool and cut.

Read Full Recipe >>>> Click Here

Best Ever Blueberry Cookies

Ingredients

• 1 ½ cups flour
• 1 teaspoon corn starch
• ¼ teaspoon salt
• ¾ teaspoons baking powder
• ½ cup unsalted butter
• ¾ cup sugar
• 1 egg
• 1 teaspoon vanilla
• 4 oz. white chocolate-chopped into small chunks
• ¾ cup blueberries

For Filling:

• 2.5 oz. cream cheese softened
• 1 Tablespoon powdered sugar
• ½ teaspoon vanilla
• 3–4 tablespoons blueberry jam 

Instructions

1. In a small bowl whisk together dry ingredients: flour, corn starch, salt and baking powder, set aside.
2. Cream butter and sugar on high speed for about 2 minutes, until light and creamy. Add egg and vanilla and mix to combine.
3. Running your mixer on low, mix in dry ingredients mix.
4. Fold in about ¾ of white chocolate chunks, reserve remaining to press on top of cookies.
5. Finally, fold in blueberries with a rubber spatula, but do this really gently and try not to break the berries. The dough will be thick and sticky. Cover and refrigerate for 2 hours.
6. To make the filling, mix cream cheese, vanilla and powdered sugar just to combine and place in the fridge.
7. When ready to bake preheat the oven to 350 F and line baking sheets with parchment paper.
8. To assemble the cookies, scoop one heaping tablespoon of dough and make a deep bowl. Fill with 1 teaspoon of cream cheese mixture and about ¾ teaspoons of blueberry jam. Top with ½ Tablespoon of cookie dough and seal any openings. Roll gently to make a ball. Press a few white chocolate chunks on top and sides of each cookie. Before baking freeze cookie balls for 10 minutes (if you don’t have enough space or baking sheet in the freezer, place rolled cookies on a tray lined with parchment paper and freeze, and transfer on baking sheet when ready to bake)
9. Arrange cookie balls onto baking sheet leaving 3 inches apart, because the cookies will spread while baking. Bake 16-18 minutes. Cool on baking sheet for 10 minutes, then transfer on a rack too cool completely.

Read Full Recipe >>>> Click Here