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Chess Pie One of the easiest pies ever, this Chess Pie is a southern classic custard style pie that is perfect for any occasion. CourseDessert CuisineAmerican Prep Time10minutes minutes Cook Time1hour hour 15minutes minutes Cooling Time4hours hours Total Time5hours hours 25minutes minutes Servings8 servings Calories405kcal AuthorDeborah Harroun Ingredients 1 pie crust for a 9-inch pie 1 1/2 cups granulated sugar 2 tablespoons all-purpose flour Fresh nutmeg* 5 eggs 2/3 cup buttermilk 1/2 cup butter melted and cooled 1 teaspoon vanilla extract Instructions Preheat the oven to 350?F. Roll out your pie crust and shape in a 9-inch pie dish. Place a piece of parchment paper over the crust and fill with pie weights or dried beans. Place the pie dish on a baking sheet and place in the oven. Bake for 15 minutes. Remove from the oven and remove the parchment and weights. 1 pie crust for a 9-inch pie In a large bowl, whisk together the sugar, flour, and nutmeg. 1 1/2 cups granulated sugar,2 tablespoons all-purpose flour,Fresh nutmeg* Add the eggs and the buttermilk to the sugar mixture and whisk well, then add in the butter and vanilla extract. Whisk until combined. 5 eggs,2/3 cup buttermilk,1/2 cup butter,1 teaspoon vanilla extract Pour the custard into the partially baked pie crust. Return the pie to the oven and continue to cook until the edges are set. This will take about an hour. The center may look a bit jiggly still, but will continue to cook and firm up when you take it out of the oven. Cover the crust with a pie shield or foil about halfway through baking time to prevent the crust from getting too dark. Let the pie cool completely before serving. Can be served cold or at room temperature. Notes I like to grate fresh nutmeg - you only need 2 or 3 times across the grater. If you don’t have fresh nutmeg, you can use a very small pinch of ground nutmeg. For the butter, you want to melt it and then let it sit for a bit. You want it to still be liquid, but you don’t want it to be hot. The top of the pie will get brown - this is normal and expected! I like to serve this sprinkled with powdered sugar or topped with fresh whipped cream. Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.Nutrition Serving: 1slice | Calories: 405kcal | Carbohydrates: 51g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 147mg | Sodium: 247mg | Fiber: 1g | Sugar: 39g Source: Taste and Tell ~~~~~ Rhonda in MO

French Lemon Cream Tart with Meringue This French Lemon Cream Tart with Meringue starts with a sweet crust filled with a silky lemon cream. Topped off with meringue, this tart can't be beat! CourseDessert CuisineFrench Prep Time30minutes minutes Cook Time1hour hour 5minutes minutes Refrigeration Time4hours hours Total Time5hours hours 35minutes minutes Servings12 servings Calories509kcal AuthorDeborah Harroun Ingredients Lemon Filling: 1 1/2 cups granulated sugar Finely grated zest of 5 lemons 6 large eggs at room temperature 3/4 cup fresh lemon juice 1 1/4 cups unsalted butter cut into tablespoon sized pieces, at room temperature Crust: 1 1/2 cups all-purpose flour 1/2 cup powdered sugar 1/4 teaspoon salt 1/2 cup plus 1 tablespoon cold unsalted butter cut into small pieces 1 large egg yolk Meringue: 5 egg whites 10 tablespoons sugar 1 teaspoon vanilla extract Instructions Make the lemon filling: Fill a small saucepan with about 1 inch of water. Place over medium-low heat. In a bowl that is large enough to fit over the pan without touching the water, off the heat combine the sugar and the lemon zest. Use your fingers to rub the zest into the sugar until it is light and fluffy. Whisk in the eggs, then the lemon juice. Set the bowl over the simmering water and start whisking. Cook until the mixture reaches 180?F using an instant read thermometer. Whisk constantly so that the eggs don’t scramble. The mixture will start out thin, but will start to get thicker as the mixture heats up. You will know that the mixture is up to heat when it has thickened and the whisk leaves tracks in the cream. This can take 10 minutes or longer. As soon as the cream comes up to temperature, remove the bowl from the heat and pour the mixture through a strainer into a blender. Let the cream sit for a few minutes, until the temperature cools down to about 140?F. Turn the blender on high, and as it is blending, start adding the butter, one tablespoon at a time, scraping down the sides of the blender as needed. Once all of the butter has been added, let the blender run for 3 more minutes. Pour the lemon cream into a container and press a piece of plastic wrap over the surface of the cream. Refrigerate at least 4 hours, or overnight. Make the crust: Pour the flour, powdered sugar, and salt in a food processor and pulse a few times to combine. Add the butter to the food processor and pulse until the butter is cut into the mixture. There will be pieces about the size of oatmeal flakes. Break the yolk apart, then pour it over the mixture in the food processor. Start pulsing in longer intervals, 5-10 seconds each, until the dough starts to clump together. Turn the dough out onto a counter and knead a couple of times, just enough to incorporate any dry ingredients that were not mixed in. Butter or spray an 11-inch tart pan with nonstick cooking spray. Press the dough lightly into the pan and up the sides. Try to get it in as even of a layer as possible without overworking the dough. Place the pan in the freezer for 30 minutes. While the crust is in the freezer, preheat the oven to 350?F. After removing the tart shell from the freezer, place a sheet of parchment paper over the top and fill with pie beads or dried beans. Place the tart pan on a baking sheet and bake the crust for 25 minutes. Remove from the oven and remove the parchment and the beads and return the crust to the oven for another 5 minutes, or until golden brown. Allow the crust to cool completely. Make the meringue: Place the egg whites in the bowl of a stand mixer or in a large bowl. Whisk until they are frothy. With the mixer on, start adding the sugar, one tablespoon at a time until all of the sugar has been incorporated. Continue to beat on high until the mixture has stiff, marshmallow-like peaks. Add the vanilla and beat until mixed in. To assemble the tart: Preheat the oven to 350?F (if you do not still have it on from making the crust). Remove the filling from the refrigerator and whisk a few times to loosen it up. Spoon the cream into the tart shell and smooth into an even layer. Add

Shortbread Lemon Tart Recipe Perfectly sweet and perfectly tart, this Shortbread Lemon Tart Recipe tastes like the best lemon bars in pie form. CourseDessert CuisineAmereican Prep Time20minutes minutes Cook Time35minutes minutes Total Time55minutes minutes Servings12 servings Calories370kcal AuthorDeborah Harroun Ingredients Lemon Filling: 4 large eggs 1/3 cup fresh lemon juice 1 1/2 cups granulated sugar 1 tablespoon lemon zest 1 tablespoon orange zest 1/3 cup butter melted powdered sugar for topping Shortbread Crust: 2 cups all-purpose flour 1/2 cup powdered sugar 3/4 cup cold butter cut into cubes Instructions Preheat the oven to 350?F. In a blender, combine the eggs, lemon juice, granulated sugar, lemon zest and orange zest. Process on high until smooth. Add the butter, replace the cover, and blend again on high until smooth. Set aside. In a food processor, combine the flour and powdered sugar. Pulse a few times to combine. Add the butter and continue to pulse until the mixture looks sandy and the butter is fully incorporated into the flour and sugar. Place an 11-inch tart pan on a baking sheet. Pour the crust mixture into the pan. Press the mixture firmly and evenly into the bottom and up the sides of the pan. Pour the filing into the crust, then transfer the tart into the oven. Bake until the center is almost set, 30-35 minutes. Cool the tart completely. When ready to serve, sprinkle powdered sugar over the top and cut into slices. Notes Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.Nutrition Serving: 1serving | Calories: 370kcal | Carbohydrates: 48g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 44mg | Sodium: 65mg | Potassium: 37mg | Fiber: 1g | Sugar: 32g Source: Taste and Tell ~~~~~ Rhonda in MO

Key Lime Pie This authentic homemade Key Lime Pie made with a gingersnap crust will deliver the perfect tart mouthwatering dessert topped with fresh whipped cream. Prep Time20minutes mins Cook Time20minutes mins Total Time40minutes mins Course: Dessert Cuisine: American Servings: 8 servings Author: Krissy Allori Equipment Pie Dish Mixing Bowls KitchenAid Stand Mixer Ingredients crust: 9 ounces ginger snaps processed into fine crumbs, I used Trader Joe's Triple Ginger Cookie Thins 8 tablespoons unsalted butter filling: 3 large egg yolks 14 ounces sweetened condensed milk 2 teaspoons key lime zest can use regular lime zest 1/2 cup key lime juice use 2/3 cup if you prefer it to be more tart, may take approximately 16 key limes to get this much juice, can substitute with bottled key lime juice topping: 1 cup heavy whipping cream 1 tablespoon confectioner's sugar more if you like it sweeter Instructions Preheat oven to 350°F. Make crust: Combine 9 ounces ginger snaps crumbs and melted 8 tablespoons unsalted butter in medium-sized bowl and mix well until crumbs are evenly coated. Press crumbs into the bottom and up the sides of a standard 9-inch pie dish. Crust will be slightly thicker than a quarter-inch. Bake crust in preheated oven for 10 minutes. Set on cooling rack while you prepare filling. Allow oven to remain at preheated temperature. Prepare filling: Beat 2 teaspoons key lime zest and 3 large egg yolks in stand mixer with whisk attachment on medium high speed until pale and thick, about 5 minutes. Add 14 ounces sweetened condensed milk and beat until thickened again, about 3 minutes more. Whisk 1/2 cup key lime juice into mixture until combined. Bake pie: Pour prepared filling into parbaked gingersnap crust and bake pie for another 10 minutes, until set but not browned. Let pie cool completely before adding whipped topping. Ideally, key lime pie should be chilled overnight before serving so that it can fully set and can be easily sliced. Make topping: To make the topping, beat 1 cup heavy whipping cream with 1 tablespoon confectioner's sugar in stand mixer using whisk attachment until soft peaks form. Take care not to over or under beat. Spread over top of chilled pie. If entire pie won't be eaten, don't add whipped cream until pie has been sliced and served so that the remaining pie can be stored easily in the refrigerator. Notes Serving size: Recipe makes one whole pie and nutritional information is based on one slice when the pie is sliced into 8 pieces. Storage: This delicious pie will last 3-5 days if refrigerated (store without whipped cream on top), but is best enjoyed after chilling overnight. Substitutions: Bottled key lime juice can be used in place of fresh and regular lime zest can be used in place of key lime zest. A graham cracker crust can be used instead of a gingersnap crust, but a tablespoon of sugar will need to be added to the crumbs.Nutrition Calories: 524kcal | Carbohydrates: 55g | Protein: 8g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 161mg | Sodium: 239mg | Potassium: 342mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1025IU | Vitamin C: 6mg | Calcium: 199mg | Iron: 2mg Source: Self Proclaimed Foodie ~~~~~ Rhonda in MO

Blackberry Cobbler Indulge in the ultimate summer dessert, Easy Blackberry Cobbler. Its bursting with juicy berries and a sweet golden biscuit topping. Prep Time10minutes mins Cook Time50minutes mins Total Time1hour hr Course: Dessert Cuisine: American Servings: 6 servings Author: Krissy Allori Equipment 9x9 baking dish Mixing Bowls Ingredients 4 cups blackberries zest from one lemon 1 tablespoon lemon juice 1 cup flour 1 cup sugar 1 large egg 6 tablespoons butter Instructions Preheat oven to 375°F. Add berries to a 9x9 baking dish. Zest the lemon and set the zest aside. Squeeze about a tablespoon of lemon juice over the blackberries. In a small bowl, combine flour, sugar, egg, and lemon zest. The mixture will be crumbly. Cover the berries with the mixture. Slice butter into thin slices and spread as evenly as possible on top of cobbler mixture. Bake in preheated oven for 45-50 minutes until golden brown. Nutrition Calories: 357kcal | Carbohydrates: 59g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 102mg | Potassium: 195mg | Fiber: 6g | Sugar: 38g | Vitamin A: 595IU | Vitamin C: 21mg | Calcium: 39mg | Iron: 2mg Source: Self Proclaimed Foodie ~~~~~ Rhonda in MO

Sweet Potato Pie Velvety smooth Gingersnap Sweet Potato Pie is similar to traditional pumpkin pie, but different enough to pleasantly surprise your holiday dinner guests. Prep Time20minutes mins Cook Time1hour hr Total Time1hour hr 20minutes mins Course: Dessert Cuisine: American Servings: 12 slices Author: Krissy Allori Equipment Pie Dish baking sheet KitchenAid Stand Mixer Ingredients Crust: 12 ounces gingersnap cookies Must be crispy cookies, similar to graham crackers. Gingersnap thins from Trader Joe's recommended. Do not use soft chewy ginger cookies. 8 tablespoons unsalted butter melted Filling: 15 ounces sweet potato puree canned or fresh 1/2 cup granulated sugar 1/4 cup golden brown sugar packed 2 large eggs room temperature 12 ounces evaporated milk 1/2 teaspoon salt 2 teaspoons pumpkin pie spice substitute with 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground ginger Instructions Prep work: Preheat oven to 425° F with a rimmed baking sheet on a rack that is in the lower third of the oven. For easy clean up, line the baking pan with parchment paper. Make the crust: Combine gingersnap crumbs and melted butter in bowl. Press into the bottom and up the sides of a deep 9-inch pie dish. Mix the filling: In the bowl of a stand mixer with the paddle attachment, combine sweet potato puree with sugar and eggs. Stir in evaporated milk, pumpkin pie spice, and salt. Beat on high speed until fully combined, no longer than 3 minutes. Add filling to prepared crust: Pour mixture into the prepared crust. Using a pie shield or a strip of foil around the edges will prevent the cookie crust from browning too much. Bake the pie: Place the pie on the hot baking sheet and bake in preheated 425° F oven for 15 minutes. Without opening the oven door, reduce oven temperature to 350° F and bake for an additional 40 to 50 minutes or until a knife or toothpick inserted near the center comes out clean. The center should appear slightly jiggly but not wet. You can test the doneness by inserting an instant-read thermometer into the filling. The internal temperature should be at least 180°F. Cool the pie on a wire rack for 2 hours. Enjoy! Serve chilled with freshly whipped cream. Store leftover pie in the refrigerator. Notes Nutritional information is based on a 9-inch pie sliced into 12-servings. If crispy ginger thin cookies are unavailable, they can be replaced with 1 and 1/2 cups graham crackers (about 12 full sheet graham crackers) and 1/4 cup granulated sugar.Nutrition Calories: 316kcal | Carbohydrates: 45g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 310mg | Potassium: 373mg | Fiber: 2g | Sugar: 24g | Vitamin A: 7152IU | Vitamin C: 8mg | Calcium: 122mg | Iron: 2mg Source: Self Proclaimed Foodie ~~~~~ Rhonda in MO

https://www.foxnews.com/food-drink/recipe-devils-food-cake-has-important-family-connection-chef Dessert Recipes Recipe for devil's food cake has important family connection for chef Chef says his mom made this 'amazing cake' for him on his birthday By Peter Burke Published March 1, 2025 Chef shares tips for baking devil's food cake James Beard Award-nominated chef Gregory Leon, owner of Amilinda restaurant in Milwaukee, Wisconsin, shares top tips for baking the perfect devil's food cake. Devil's food cake has been a chocolate lover's delight since it was invented in the early 20th century. But it has an even greater significance for James Beard Award-nominated chef Gregory Leon, who owns Amilinda in Milwaukee, Wisconsin. Leon's mother made a devil's food cake for him every year on his birthday before she died when he was just 19. Now, he bakes it for himself annually on the first day of August. (See the video at the top of this article.) Not only is that his birthday, it's also the anniversary of the day his restaurant opened. Leon spent his early childhood in his father's native Venezuela, he said. He didn't have any connection to Milwaukee when he moved there in 2012 after 18 years in San Francisco. Chef Gregory Leon's devil's food cake is a birthday tradition that reminds him of his mother, he told Fox News Digital. (Gregory Leon) "I knew that I would never be able to own my own restaurant there, which was the ultimate goal," Leon told Fox News Digital; he said he recognized that it had become too expensive in California. He packed up his dog and his belongings and headed to Milwaukee to visit a friend. Leon had "set his sights on a different city," he said, but he fell in love with Milwaukee and decided to stay, opening Amilinda in 2015. "Inspired by the cuisine of Spain and Portugal," Leon said, Amilinda's dishes use locally sourced ingredients paired with specialty items from the Iberian Peninsula. A limited menu that changes weekly offers a variety of flavors and options. Leon is a three-time James Beard Award nominee, honored as a finalist for best chef in the Midwest in 2022 and 2023 and as a semifinalist for outstanding chef in 2024. But no accolades compare to his mother's "classic" recipe for devil's food cake, he said. Leon said his mother's "classic" devil's food cake is a chocolate lover's delight. "It stands on its own. It doesn't need a lot of bells and whistles." (Fox News Digital) "It's an amazing cake," Leon said. "It stands on its own. It doesn't need a lot of bells and whistles. It's 100% chocolate – and it's one of the things that stand the test of time." Devil's Food Cake recipe by Gregory Leon Ingredients 2 cups flour ? cup margarine ? cup cocoa 2 cups sugar 3 eggs 1? cups milk 1 teaspoon baking powder A devil's food cake is layers of chocolate made from some basic ingredients. (iStock) 1 teaspoon baking soda ? teaspoon salt 1 teaspoon vanilla Directions In a bowl, stir flour, cocoa, powder, soda and salt. In a large bowl, cream margarine and sugar until light and fluffy. Add eggs. Stir in flour and milk, alternating until all are blended. Add vanilla. Place in two greased 8- or 9-inch pans. Bake at 350 degrees Fahrenheit for 25 to 30 minutes. Cool for 10 minutes in the pan. Directions for butter frosting: Combine the below ? cup margarine 2-3 tablespoons warm milk 1 teaspoon vanilla ? cup cocoa 2 cups powdered sugar This recipe is owned by Gregory Leon and was shared with Fox News Digital. Peter Burke is a lifestyle editor with Fox News Digital.

Chocolate Chip Cookie Dough Pie by Herbie Ingredients: 1 pre-made graham cracker crust 1 cup unsalted butter, softened 1 cup light brown sugar, packed 1/4 cup granulated sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 teaspoon salt 1/4 cup milk 1 1/2 cups semi-sweet chocolate chips (plus extra for topping) Directions: 1. In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. 2. Add the vanilla extract and mix well. 3. Gradually add the flour and salt to the bowl, mixing until fully incorporated. 4. Stir in the milk a little at a time to reach a smooth, dough-like consistency. 5. Fold in 1 1/2 cups of chocolate chips, ensuring they're evenly distributed throughout the dough. 6. Scoop the cookie dough into the graham cracker crust and spread it evenly using a spatula. 7. Sprinkle extra chocolate chips on top for decoration. 8. Chill the pie in the refrigerator for at least 2-3 hours, or until firm. 9. Slice, serve, and enjoy your delightful cookie dough pie! Prep Time: 15 minutes | Cooking Time: None | Total Time: 2 hours 15 minutes | Kcal: 380 per slice | Servings: 8 Info on Rawl flour https://beyondfrosting.com/how-to-heat-treat-flour/ Clay disk for keeping brown sugar soft. https://www.amazon.com/dp/B08BR11PCH?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1&th=1 “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Sugar, ??

West Coast Chicken From Diabetic Gourmet Magazine / https://diabeticgourmet.com Recipe Yield: Serves: 4 Serving size is 1 stuffed chicken breast half. Ingredients 4 large skinless, boneless chicken breast halves (about 1 pound) 1/4 cup chopped sun-dried tomatoes packed in oil, well drained 1/4 cup packed chopped fresh basil leaves 1 clove garlic, minced 1 tablespoon olive oil 1/4 teaspoon freshly ground pepper 1/4 teaspoon paprika 1 slice whole wheat bread, crumbled to make soft crumbs Directions 1. Preheat the oven to 425 degrees F. 2. Prepare a shallow baking dish with olive oil-flavored non stick pan spray. 3. Pound the chicken breasts to 1/4-inch thickness. 4. Combine the tomatoes, basil, and garlic in a small bowl. Spread the tomato mixture evenly over the chicken breasts; roll up and place seam side down in the prepared baking dish. 5. Combine the oil, pepper, and paprika in a small bowl; brush evenly over the chicken rolls. Sprinkle with the bread crumbs. Press the crumbs onto the chicken rolls so they adhere. 6. Bake 15 minutes, or until the chicken is tender and the crumbs are browned. Nutritional Information Per Serving: Calories: 198 Fat: 8 grams Sodium: 118 milligrams Cholesterol: 69 milligrams Protein: 26 grams Carbohydrates: 5 grams Dietary Fiber: 1g Sugars: 1g Diabetic Exchanges: 1/2 Starch, 4 Very Lean Meat, 1/2 Fat Source: The New Family Cookbook For People with Diabetes “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Sugar, ??

Pistachio Lemon Cake This sweet and rich Lemon Pistachio Cake is sure to impress with its pistachio cookie crust, melt-in-your-mouth lemon cake, and lemon zest icing. Prep Time45minutes mins Cook Time30minutes mins Total Time1hour hr 15minutes mins Course: Dessert Servings: 8 Author: Krissy Allori Equipment Food Processor parchment paper Mixing Bowls KitchenAid Stand Mixer Ingredients Pistachio layer: 3/4 cup all purpose flour 1 cup raw unsalted pistachio nuts 1/2 cup powdered sugar 1/2 cup cold butter cut into small cubes 1/4 teaspoon kosher salt 1/4 teaspoon LorAnn Super Strength Pistachio Flavor Cake layer: 9 ounces cake flour 9 ounces granulated sugar 1 tablespoon plus 1 teaspoon baking powder 3/4 teaspoon kosher salt 6 ounces unsalted butter softened 8 ounces milk 3 large eggs 2 ounces vegetable oil 2 teaspoons lemon extract zest from one lemon 1/4 cup lemon juice Lemon glaze: 1 1/2 cups powdered sugar 1 tablespoon lemon juice zest from one lemon Garnish additional chopped pistachios Instructions Preheat oven to 350 degrees F. Line bottom of a springform pan with parchment paper and grease the sides with butter. Prepare the pistachio layer: Add flour, pistachios, and powdered sugar to food processor. Process until pistachios are fine and ingredients are well combined. Add the butter, salt, and LorAnn Pistachio flavor. Process until dough forms, about 10 seconds. Press evenly into the base of the springform pan. Prepare the cake layer: Add cake flour, granulated sugar, baking powder, and salt to the bowl of a stand mixer. Combine well. With the paddle mixing on medium speed, add butter in small chunks until the entire mixture becomes uniform and crumbly. This takes about a minute and the flour should be well coated with the butter. In a separate bowl, whisk together milk, eggs, oil, lemon zest and lemon juice. With the stand mixer running on low speed, add just enough of the liquid mixture (shouldn't be more than half) to the flour to barely moisten the batter. Increase speed to medium and mix until light and fluffy, about 2 minutes. Scrape bowl, add remaining liquid, and mix on low speed until well combined, scraping as necessary. Pour the cake batter on top of the pistachio layer. Bake the cake for 45 minutes. Remove when it is set and a toothpick inserted comes out clean. Allow to cool in pan before removing. To make glaze: Whisk together powdered sugar, lemon juice and lemon zest. Add small amounts of warm water until your desired consistency is achieved. Once the cake is entirely cool, remove it from the pan and pour the glaze over the top, spreading to the sides to allow it to drizzle over. Top with roughly chopped pistachios Source: Self Proclaimed Foodie ~~~~~ Rhonda in MO

Lemon Cupcakes Lemon cupcakes, made from scratch, are perfectly moist and sweet. Made with both lemon juice and lemon zest, the light and fresh citrus flavor shines through. The trick to perfect homemade cupcakes is in how you mix the batter. Topping these lemon cupcakes with mascarpone frosting is downright heavenly! Prep Time20minutes mins Cook Time20minutes mins Total Time40minutes mins Course: Dessert Cuisine: American Servings: 15 cupcakes Author: Krissy Allori Equipment Mixing Bowls KitchenAid Stand Mixer KitchenAid Stand Mixer Ingredients Lemon cupcakes: 2 large eggs at room temperature 1 1/2 teaspoons pure vanilla extract 1/2 cup whole milk zest + fresh juice of two medium lemons meyer lemons recommended 1 1/2 cups all-purpose flour 1 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup unsalted butter softened to room temperature Frosting: Mascarpone Frosting Instructions Preheat the oven to 350°F. Line 12-count muffin pan with paper liners. Recipe will make about 15 standard size cupcakes or 9 jumbo cupcakes. Set aside. In a medium bowl or large measuring cup with a spout, mix 2 large eggs, 1 1/2 teaspoons pure vanilla extract, 1/2 cup whole milk, and zest + fresh juice of two medium lemons. Set aside. Measure out dry ingredients (1 1/2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt) and place them into the stand mixer bowl. Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened 1/2 cup unsalted butter until it is all added. Let mix until batter resembles coarse sand. Add 1/3 of your liquid ingredients while mixing on low until just moistened. Once incorporated, increase mixing speed to medium high (setting 7 on Kitchen Aid mixer). Let the mixture whip up until it has thickened and lightened in color. It should look like soft-serve ice cream. This mixing can take up to 2 minutes. Scrape the bowl and give it another short mix to ensure everything is well incorporated. Slowly add in the rest of your liquid ingredients while the mixer is running on low speed, stopping to scrape the bowl one more time halfway through. Mix just until everything has combined. Your batter should be thick and not too runny. Spoon batter evenly into 12 cupcake liners, filling them about 2/3 full. A large cookie scoop works well. Bake for about 18-22 minutes. A toothpick inserted in the middle will come out clean when done. Remove from the oven and allow to cool completely before frosting with Mascarpone Frosting. Notes Recipe based on Sally's Baking Addiction's Homemade Lemon CupcakesNutrition Calories: 166kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 91mg | Potassium: 86mg | Sugar: 13g | Vitamin A: 235IU | Calcium: 39mg | Iron: 0.7mg Source: Self Proclaimed Foodie ~~~~~ Rhonda in MO

Mini Eggnog Cheesecakes Jamie Sherman These Mini Eggnog Cheesecakes are a festive twist on classic cheesecake. Creamy, dreamy, and perfect for all your holiday celebrations. 5 from 1 vote Prep Time10minutes mins Cook Time18minutes mins Additional Time3hours hrs Total Time3hours hrs 28minutes mins CourseDessert CuisineAmerican Servings12 servings Calories253 kcal Equipment Silicone Oven Mitt with Magnet, Licorice Black Hand Mixer with Snap-On Case Stainless Steel Metal Measuring Spoons, Fits in Spice Jar, Set of 6 with bonus Leveler Stainless Steel Measuring Cups - 5 Piece Stackable Measuring Set Silicone Spatula Set of 4 Mixing Bowls with Airtight Lids, 6 Piece Stainless Steel Metal Bowls, Measurement Marks & Colorful Non-Slip Bottoms Size 7, 3.5, 2.5, 2.0,1.5, 1QT, Great for Mixing & Serving Standard Size White Cupcake Paper/Baking Cup/Cup Liners, Pack of 500 Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel Stainless Steel Wire Cooling Rack - Heavy Duty Commercial Quality Ingredients For the crust 1 cup graham cracker crumbs 2 tablespoons light brown sugar ? teaspoon ground nutmeg ? teaspoon salt 3 tablespoons unsalted butter melted For the filling 16 ounces cream cheese room temperature (2 blocks) ? cup granulated sugar 3 tablespoons sour cream room temperature ? cup eggnog room temperature 1 teaspoon vanilla extract ? teaspoon ground cinnamon ? teaspoon ground nutmeg pinch salt 2 large eggs room temperature For garnish (optional) whipped cream ground cinnamon or nutmeg Cook ModePrevent your screen from going dark Instructions For the crust Preheat the oven to 325°F. Line a muffin pan with paper liners. In a medium bowl, whisk graham cracker crumbs, brown sugar, nutmeg, and salt together. Add melted butter and mix until well combined. Divide the mixture evenly among lined muffin cups and press down to create the crust. Bake for 5 minutes, then set aside. For the filling In a large bowl, beat cream cheese, granulated sugar, and sour cream until smooth. Scrape the sides of the bowl and add eggnog, vanilla, cinnamon, nutmeg, and salt. Mix well. Add eggs one at a time, mixing on low until just incorporated. Fill muffin cups with the cheesecake mixture. Bake for 18-22 minutes until edges are set and centers are slightly jiggly. Let cheesecakes cool to room temperature for about an hour, then refrigerate for at least two hours or overnight. For serving If desired, top the cheesecakes with whipped cream and a sprinkle of ground cinnamon or nutmeg just before serving. Notes Store leftovers in an airtight container in the refrigerator for up to four days. You can freeze these cheesecakes for up to 3 months. Thaw in the refrigerator before enjoying.Nutrition Serving: 1cheesecakeCalories: 253kcalCarbohydrates: 19gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 83mgSodium: 231mgPotassium: 94mgFiber: 0.3gSugar: 14gVitamin A: 674IUVitamin C: 0.1mgCalcium: 63mgIron: 1mg Source: Love Bakes Good Cakes ~~~~~ Rhonda in MO

German Chocolate Cake Jamie Sherman Enjoy a slice of this heavenly German Chocolate Cake! Moist layers, rich chocolate, and coconut pecan frosting. A slice of dessert paradise! No ratings yet Prep Time15minutes mins Cook Time28minutes mins Additional Time2hours hrs Total Time2hours hrs 43minutes mins CourseDessert CuisineAmerican Servings18 servings Calories519 kcal Equipment Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe) Stainless Steel Metal Measuring Spoons, Fits in Spice Jar, Set of 6 with bonus Leveler Stainless Steel Measuring Cups - 5 Piece Stackable Measuring Set Hand Mixer with Snap-On Case 11-Inch Silicone Balloon Whisk Silicone Spatula Set of 4 Mixing Bowls with Airtight Lids, 6 Piece Stainless Steel Metal Bowls, Measurement Marks & Colorful Non-Slip Bottoms Size 7, 3.5, 2.5, 2.0,1.5, 1QT, Great for Mixing & Serving Parchment Paper Roll with SmartGrid - 3 Boxes of 50 Square Feet (150 Sq. Ft Total) Silicone Pot Holder Trivet Mats - Hot Pads Spoon Rest, Multipurpose Trivet for Hot Dishers Heat Resistant Food Grade Silicone Set of 4 Silicone Oven Mitt with Magnet, Licorice Black Stainless Steel Wire Cooling Rack - Heavy Duty Commercial Quality Set of 2 9-Inch Round Cake Pans Cake Stand With Dome (6 Uses) Ingredients 2 ? cups all-purpose flour 2 ? teaspoons baking powder 2 teaspoons salt 2 teaspoon baking soda 2 ? cups granulated sugar ? cup light brown sugar packed ? cup vegetable oil 3 large eggs 1 ? cups buttermilk 1 tablespoon vanilla extract 6 ounces German chocolate baking bar finely chopped and melted 1 ? cups boiling water 1 recipe Coconut Pecan Frosting 5 cups Cook ModePrevent your screen from going dark Instructions Preheat the oven to 375°F. Lightly spray three 9-inch cake pans with baking spray. Place parchment paper in the bottom of the pan and set aside. In a large bowl, stir together the flour, baking powder, salt, and baking soda. Set aside. In a medium-sized bowl with an electric hand mixer or stand mixer with the paddle attachment, mix together the granulated sugar, light brown sugar, oil, eggs, buttermilk, and vanilla until smooth. Whisk in the melted chocolate until combined. Pour the dry mixture into the wet and whisk or stir together until there are no lumps. Pour in the boiling water and whisk or stir to combine. Evenly distribute the batter between the cake pans. Bake for 23-28 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan completely on a wire rack. Once cool, even the tops of the cakes if needed. Place one cake onto your serving platter. Add 1/3 of the frosting and smooth it out on top. Repeat layers two more times. Place the cake into the fridge for 1 hour to set before cutting and serving. Notes Keep leftovers in the fridge for up to 5 days. Freeze for up to 3 months. This is a rich and moist cake. It can be served chilled or at room temperature.Nutrition Serving: 1sliceCalories: 519kcalCarbohydrates: 72gProtein: 5gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 33mgSodium: 545mgPotassium: 222mgFiber: 3gSugar: 50gVitamin A: 80IUVitamin C: 0.1mgCalcium: 82mgIron: 3mg Source: Love Bakes Good Cakes ~~~~~ Rhonda in MO

Hummingbird Bundt Cake Jamie Sherman Moist and flavorful Hummingbird Bundt Cake made with bananas, pineapple, pecans, and a cream cheese glaze - perfect for any occasion! 5 from 1 vote Prep Time20minutes mins Cook Time1hour hr Additional Time2hours hrs Total Time3hours hrs 20minutes mins CourseDessert CuisineAmerican, Southern Servings18 servings Calories371 kcal Equipment 14 cup Bundt pan shallow baking pan large mixing bowl rubber spatula or wooden spoon cooling rack medium mixing bowl hand mixer optional sifter cake stand or plate for serving Ingredients Cake Batter 1-1/2 cups chopped pecans 3 cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon ? teaspoon salt 3 large eggs lightly beaten 1-3/4 cups mashed ripe bananas about 4 large 1 can crushed pineapple 8 oz (do not drain) ? cup vegetable or canola oil 1-1/2 teaspoons vanilla extract Cream Cheese Glaze 4 oz cream cheese cubed and softened 2 cups sifted powdered sugar 1 teaspoon vanilla extract 1-2 tablespoons milk Cook ModePrevent your screen from going dark Instructions Prepare the cake Preheat your oven to 350°F. Grease and flour a 14-cup Bundt pan. Toast pecans: Spread in a single layer on a shallow pan. Bake for 8–10 minutes, stirring halfway, until fragrant. In a large bowl, mix flour, sugar, baking soda, cinnamon, and salt. Stir in eggs, mashed bananas, pineapple (with juice), oil, and vanilla. Mix until just moistened. Sprinkle 1 cup of the toasted pecans into the bottom of the Bundt pan. Pour the batter over them. Bake for 60–70 minutes, or until a long wooden pick comes out clean from the center. Cool in the pan on a wire rack for 15 minutes. Then remove the cake from the pan and let it cool completely (about 2 hours). Make the Glaze In a bowl, combine cream cheese, powdered sugar, vanilla, and 1 tablespoon milk. Beat with a hand mixer until smooth. Add the second tablespoon of milk slowly, one teaspoon at a time, until it reaches pouring consistency. Pour glaze over the cooled cake. Sprinkle with the remaining 1/2-cup of toasted pecans. Notes Use very ripe bananas for maximum flavor and moisture. Be sure to use a 14-cup Bundt pan to avoid overflow - this is a large cake. If you don’t have an 8 oz can of crushed pineapple, measure 1 cup from a larger can (juice included). Toast pecans for added depth of flavor - don’t skip this step! Let the cake cool completely before adding the glaze so it doesn't melt. Store leftovers covered at room temperature for 2–3 days, or refrigerate for longer freshness. This cake can be made a day ahead - it gets even better as the flavors meld. Nutrition Serving: 1sliceCalories: 371kcalCarbohydrates: 58gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 34mgSodium: 157mgPotassium: 101mgFiber: 1gSugar: 40gVitamin A: 144IUVitamin C: 3mgCalcium: 22mgIron: 1mg Source: Love Bakes Good Cakes ~~~~~ Rhonda in MO

Lemon Funfetti Cake Jamie Sherman Bright, zesty Lemon Funfetti Cake packed with rainbow sprinkles, lemon curd filling, and fluffy marshmallow frosting - perfect for any celebration! 4.43 from 14 votes Prep Time30minutes mins Cook Time35minutes mins Inactive Time1hour hr Total Time2hours hrs 5minutes mins CourseDessert CuisineAmerican Servings16 servings Calories299 kcal Equipment 2 8-inch or 9-inch round cake pans mixing bowls hand mixer rubber spatula wire cooling rack piping bag offset spatula Ingredients For the cake 2-1/4 cups cake flour 1 tablespoon baking powder ? teaspoon salt 1-1/4 cups buttermilk 4 egg whites 1-1/2 cups granulated sugar 1 lemon zested 1 stick unsalted butter at room temperature 1 teaspoon lemon extract 1 container rainbow sprinkles 1.75 oz. For the frosting 1 cup butter softened, 2 sticks 1 jar marshmallow creme 7 oz. 2 cups powdered sugar 1 teaspoon vanilla 1 teaspoon lemon extract Additional ingredients extra sprinkles lemon curd Cook ModePrevent your screen from going dark Instructions Prep the pans: Preheat the oven to 350°F. Grease and flour two 8 or 9-inch round cake pans. Set aside. Dry and wet mixes: In one bowl, sift together the cake flour, baking powder and salt. In another bowl, whisk the buttermilk with the egg whites. Cream and combine: In a large mixing bowl, cream together the butter, sugar and lemon zest until light and fluffy. Add the lemon extract. Add one-third of the flour mixture, then half of the buttermilk mixture. Repeat until all is added, ending with the flour mixture. Mix until smooth. Add the fun: Gently fold in the sprinkles. Bake: Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. Frosting time: Beat the butter until light and fluffy. Add the marshmallow crème and mix until smooth. Add the powdered sugar, vanilla and lemon extract. Beat until creamy. Assemble: Place one cake layer on a platter. Pipe a ring of frosting around the edge. Fill the center with lemon curd. Top with the second cake layer and frost the entire cake. Decorate with extra sprinkles, if desired. Notes Store the finished cake in the refrigerator. Bring to room temperature for about 15 minutes before serving. Refrigerate any leftovers. Source: Love Bakes Good Cakes ~~~~~ Rhonda in MO

Strawberry Cake with Lemon Cream Topping Jamie Sherman Strawberry Cake with Lemon Cream Topping is a light, fruity dessert with whipped lemon cream - perfect for spring and summer gatherings! No ratings yet Prep Time15minutes mins Cook Time30minutes mins Additional Time1hour hr Total Time1hour hr 45minutes mins CourseDessert CuisineAmerican Servings18 servings Calories239 kcal Equipment 9x13-inch cake pan large mixing bowl hand mixer or stand mixer rubber spatula Ingredients For the Cake 1 strawberry cake mix 15.25-ounce box 1 cup sour cream 1 cup water ? cup butter melted and cooled slightly 4 large eggs For the Topping 1 cup heavy cream ? cup powdered sugar 2 tablespoons fresh lemon juice zest of 1 lemon Garnishes Fresh strawberries and lemon slices Cook ModePrevent your screen from going dark Instructions Preheat the oven to 350°F. Grease a 9x13-inch cake pan and set aside. Mix the batter: In the bowl of a hand or stand mixer, combine the cake mix, sour cream, water, melted butter, and eggs. Beat on low speed for about 30 seconds or until just combined. Scrape the sides of the bowl. Then beat on medium speed for 1 to 2 minutes more. Pour the batter into the prepared pan. Bake for 30 to 33 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan. Make the topping: In a clean mixing bowl with a whisk attachment, beat the heavy cream, powdered sugar, and lemon juice on high speed until stiff peaks form (about 2 to 3 minutes). Stir in the lemon zest by hand until fully mixed. Keep the topping in the refrigerator until you're ready to use it. Frost and garnish: Spread the whipped lemon cream evenly over the cooled cake. Top with fresh strawberries and lemon slices. Serve chilled or at room temperature. Notes Keep the cake covered in the fridge for 2 to 3 days. Remove garnishes like fresh fruit before storing to keep it fresh. Always check with a toothpick for doneness. Keep the topping in the fridge until you’re ready to frost the cake. Nutrition Serving: 1sliceCalories: 239kcalCarbohydrates: 23gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 72mgSodium: 225mgPotassium: 45mgFiber: 0.01gSugar: 15gVitamin A: 484IUVitamin C: 1mgCalcium: 74mgIron: 1mg Source: Love Bakes Good Cakes ~~~~~ Rhonda in MO

Pumpkin Poke Cake Pumpkin poke cake, a rich, dense cake, that is moist, full of flavor and so super easy to make. Prep Time30minutes mins Cook Time30minutes mins Chill15minutes mins Total Time1hour hr 15minutes mins Course: Dessert Cuisine: American Dessert Keyword: poke cake, pumpkin cake, pumpkin poke cake Servings: 8 Calories: 844kcal Ingredients For the Cake 1 16.5 oz box spice cake mix 1 15 oz can pumpkin puree 1 large egg 1/3 cup vegetable oil 1 TBS Pumpkin Pie Spice 1 12 oz can Sweetened Condensed Milk For the Frosting: 1 8 oz block cream cheese room temp 1/2 c butter room temp 1 teaspoon Vanilla Dash of Salt 4 cups Powdered Sugar 1/4 c Heavy Whipping Cream Salted Caramel sauce whichever is your favorite Instructions Preheat oven to 350F degrees. Nonstick spray 9x13 inch pan. In a large bowl, combine cake mix, pumpkin puree, egg, oil, and pumpkin pie spice. Beat with a handheld electric mixer on high until well mixed. Bake for 25-30 minutes, or until the cake is set in the center. Remove from the oven and poke holes throughout the cake about one inch apart from each other. Then pour sweetened condensed milk over the cake, letting it seep down into the holes. Let cool. For frosting: Combine butter and cream cheese and mix well. Add vanilla extract and the salt. Add powdered sugar. In a separate bow mix the heavy whipping cream until stiff peaks begin to form. stir the cream cheese mixture together with the heavy whipping cream. Spread Frosting over cake. Then Drizzle with caramel sauce. Nutrition Calories: 844kcal | Carbohydrates: 139g | Protein: 13g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 795mg | Potassium: 613mg | Fiber: 3g | Sugar: 117g | Vitamin A: 9461IU | Vitamin C: 4mg | Calcium: 333mg | Iron: 4mg Source: Eazy Peazy Mealz ~~~~~ Rhonda in MO

Carrot Cake A classic two layer carrot cake studded with spices, pecans, carrots, and pineapple, and frosted with a decadent cream cheese icing. Moist, delicious, cake. Prep Time15minutes mins Cook Time35minutes mins Cool Cake2hours hrs Total Time50minutes mins Course: Dessert Cuisine: American Keyword: carrot cake, cream cheese frosting, layer cake Servings: 8 Ingredients 4 eggs 1 cup vegetable oil 2 tsp vanilla extract 3 cups grated carrots 8 oz can of crushed pineapple drained (optional) 1 cup white sugar 1 cup brown sugar 2 cups all-purpose flour 2 tsp baking soda 2 tsp baking powder 1/2 tsp salt 3 tsp ground cinnamon 1 tsp nutmeg 1 tsp allspice 1 cup chopped pecans Cream Cheese Icing 1 cup butter softened 16 ounces cream cheese softened 7 cups confectioners' sugar 2 teaspoons vanilla extract 1 teaspoon lemon juice Garnish: 1 cup chopped pecans Instructions Prepare your ingredients by first eliminating excess moisture from the crushed pineapple by placing a fine mesh sieve over a bowl, and using a spoon or measuring cup to press down on it until excess moisture has drained out. Set aside. Next, peel your carrots, then use a box grated to grate carrots so they are grated, but not so finely grated they are full of excess moisture. Set aside. Lastly, finely chop pecans, set aside. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, add eggs, oil, white and brown sugar, and vanilla extract and beat together. Set aside. In a separate bowl, mix flour, baking soda, baking powder, salt, nutmeg, allspice, and cinnamon. Carefully add the dry ingredients to the wet, combining the two bowls until just mixed, do not over stir or over beat. Carefully stir in carrots and drained crushed pineapple and fold in pecans. Prepare two 9 inch round baking pans by lining with parchment paper then spraying them with nonstick cooking spray and flouring them or grease and flour pans. Pour even amounts of the cake batter into the two baking pans Bake in 350 degree pre-heated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely before layering and frosting. Can be done a day ahead. Cream Cheese Frosting: Make sure butter and cream cheese come to room temperature to soften. In a medium bowl, combine butter, cream cheese, powdered or confectioners' sugar, vanilla extract, and lemon juice. Using a hand mixer, carefully beat mixture until there are no lumps and it is smooth and creamy. Place a small dollop of frosting on a cake stand and put the first cake on top. Then frost the top of the cake, and layer the second cake on. Frost the top and sides of both cakes with remaining frosting. Hide any frosting imperfections and garnish with finely chopped pecans. Notes Be sure to remove excess moisture from pineapple or your cake will be too wet. You can replace some of the oil with applesauce (about ? cup) if desired. Peel your carrots before grating, and use a box grater to get a nice shred, but not so fine that it is too wet and juicy. Do not use matchstick carrots, as they are too big. If you over beat the cake it will fall in the center due to too much air being in the batter, so be sure to only mix until ingredients are incorporated. Source: Eazy Peazy Mealz ~~~~~ Rhonda in MO