Best Banana Bread Recipe Ever

Ingredients

• 3 mashed bananas
• 1 tsp baking soda
• � c�p b�tter, softened
• 1 c�p s�gar
• 2 eggs
• 2 c flo�r
• � c�p chopped n�ts
• � c�p b�ttermilk or so�r milk
• 1 tsp vanilla extract or vanilla bean paste
• � tsp salt

Instructions

1. Frist preheat oven to 350 degrees. Cream b�tter and s�gar in the bowl of an electric mixer; add eggs and mix well. Add so�r milk (or b�ttermilk), vanilla and bananas to mixt�re. Add dry ingredients to creamed mixt�re and blend well. Bake in 1 loaf pan (I like this one!) for 70 min�tes.
2. Adj�st yo�r time down if yo�'re baking in small pans. The smaller the pan, the shorter the cook time. M�ffins in this recipe take abo�t 25 min�tes. I s�ggest checking yo�r bread every 5 min�tes after 25 min�tes to see if a toothpick comes o�t clean if yo� aren't �sing a standard loaf pan. Once the toothpick inserted into the center comes o�t clean, the bread is done!
3. Serve and enjoy.

Healthy Cookie Dough Balls

Ingredients

• 1/2 tsp vanilla
• 1 c�p oat flo�r
• 1/2 c�p chocolate chips (I �sed mini)
• 3 Tbsp honey
• 2 Tbsp cocon�t oil melted
• 1/2 c�p n�t b�tter of choice, I prefer salted pean�t b�tter or cashew b�tter
• Pinch of salt if none in n�t b�tter

Instructions

1. Frist Mix together all ingredients in a bowl. I like to �se my hands after �sing a spoon for a little!
2. Add a few splashes of water if yo�r do�gh seems too dry.
3. Chill do�gh in fridge for 30 min�tes.
4. Roll into balls and store in fridge for �p to one week or freezer for 2 months.
5. Enjoy.

Apple Pie Enchiladas

Ingredients

• 1 teaspoon gro�nd cinnamon
• 6 (8 inch) flo�r tortillas
• 1/2 c�p water
• 1/2 c�p b�tter
• 1 (21 o�nce) can apple pie filling
• 1/2 c�p white s�gar
• 1/2 c�p brown s�gar

Instructions

1. Preheat oven to 350�F.
2. B�tter a 9 x 13 inch baking dish.
3. Soften the tortillas in the microwave if needed to make them easier to roll.
4. Spoon abo�t one heaping 1/4 c�p of pie filling slightly off the center of each tortilla, sprinkle evenly with cinnamon.
5. Roll tortillas �p and place seam side down in a greased baking dish.
6. In a medi�m sa�cepan bring b�tter, white s�gar, brown s�gar and water to a boil.
7. Red�ce heat and simmer for 3 min�tes, stirring constantly.
8. Po�r sa�ce over enchiladas, sprinkle with extra cinnamon on top if desired and let stand 45 min�tes.
9. Bake in preheated oven 20 min�tes, or �ntil golden.
10. Serve warm with vanilla ice cream, or whipped cream and top with desired amo�nt of caramel sa�ce.

The Best Vanilla Buttercream Frosting

Ingredients

• 1 cup (16 tablespoons, 8 ounces) butter, softened to room temperature (see note)
• 1 teaspoon pure vanilla extract
• 4 cups (16 ounces) powdered sugar
• 2 to 4 tablespoons heavy cream

Instructions

1. In a large bowl using a handheld mixer or the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter and vanilla extract until the butter is light in color and creamy, about 3 minutes, scraping down the sides and bottom of the bowl as needed.
2. Add the powdered sugar gradually, about 1/2 cup at a time, mixing completely after each addition and scraping the sides of the bowl often.
3. Increase the mixer speed to medium-high, and continue mixing while adding the heavy cream (start with the lesser amount and add more as needed until the desired consistency is reached). Add more powdered sugar for a thicker frosting.
4. Whip until the frosting is light and fluffy, about 3-4 minutes.
5. If using food coloring, add it now (gel coloring is preferred so it doesn't thin out the frosting), and mix until combined.

No Bake Classic Woolworth Cheesecake

Ingredients

• 1 3oz lemon Jell-0
• 1 cup boiling water
• 1 box graham cracker crumbs (3 cups) more for thicker crust divided
• 1 stick melted butter
• 1 8oz cream cheese
• 1 cup granulated sugar
• 5 tbsp lemon juice
• 1 can evaporated milk, well chilled or 1 1/2 cups heavy whipping cream

Instructions

1. Dissolve Jell-O in boiling water. Cool until slightly thickened.
2. Mix 3/4 graham cracker crumbs and melted butter until well blended, press into bottom of the 9 X 13 pan to form a crust. Save rest of crumbs to sprinkle on top of dessert.
3. Beat the Evaporated milk/heavy cream until fluffy.
4. In a separate bowl, beat cream cheese, sugar and lemon juice with mixer until smooth.
5. Add thickened Jell-O and slowly mix in whipped evaporated milk.
6. Spread filling over the crust and sprinkle with reserved graham cracker crumbs on top.
7. Chill at least 2 hours and up to overnight, store covered in refrigerator.

Chocolate Peanut Butter No-Bake Dessert

Ingredients

• 20 Oreo cookies, divided
• 2 tablespoons butter, softened
• 1 package (8 oz.) cream cheese, softened
• 1/2 cup peanut butter
• 1-1/2 cups confectioners� sugar, divided
• 1 carton (16 ounces) frozen whipped topping, thawed, divided
• 15-20 miniature peanut butter cups, chopped
• 1 cup cold milk
• 1 package instant chocolate pudding

Instructions

1. Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners� sugar until smooth.
2. Fold in half of the whipped topping. Spread over crust.
3. Sprinkle with chopped peanut butter cups. In another large bowl, beat the milk, pudding mix and remaining confectioners� sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set.
4. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top.
5. Cover and chill for at least 3 hours.

Chocolate Chip Cookie Bars

Ingredients

• 1/2 cup butter
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla
• 1 cup sifted flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/8 tsp baking soda
• 3/4 cup chocolate chips

Instructions

1. Melt butter in microwave safe bowl until melted. Let cool.
2. Add brown sugar, vanilla and egg - mix well.
3. Add dry ingredients gradually. Blend well, and pour into greased 9x9 pan.
4. Sprinkle with chocolate chips and bake at 350 for 20-25 minutes.

The Best Soft Chocolate Chip Cookies

Ingredients

• 8 tablespoons of salted butter
• 1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)
• 1/4 cup packed light brown sugar
• 1 teaspoon vanilla
• 1 egg
• 1 1/2 cups all purpose flour (more as needed � see video)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (but I always add a little extra)
• 3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)

Instructions

1. Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn�t be hot � but it should be almost entirely in liquid form.
2. Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated � 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
3. Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between �wet� dough and �dry� dough). Add the chocolate chips and incorporate with your hands.
4. Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they�re not done yet (see picture in the post). They�ll be pale and puffy.
5. Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.

Notes

The 3 most important things about this recipe are 1) melting the butter, 2) adding enough flour, and 3) not baking for too long.

If you find that the dough is wet and it REALLY sticks to your hands, you probably need a little more flour. This is important otherwise you�ll have flat cookies. I�ll usually add a few tablespoons at a time to get it to the right consistency. See video in post for reference. You should be able to roll the balls of dough between your hands without any issues.

From our recipe tester:

If you�re running into issues with your cookies, you can reference the examples above to help find out what may have gone wrong.

One of the keys to achieving the perfect cookie is to ensure the correct amount of flour is used. Ideally, the flour should be weighed. In testing, we found that 6.75 ounces of flour was the correct amount. Without a food scale, don�t pack the flour into measuring cups and always level the flour off.

Receipes Adapted From >>> pinchofyum.com

Cheesecake Bites

Ingredients

For The Crust

• 1 1/2 c�ps (225 g) gl�ten free cookie cr�mbs (I �sed my �Nabisco� GF Honey-Maid Grahams, from Classic Snacks)
• 5 tablespoons (70 g) �nsalted b�tter, melted and cooled

For The Filling

• 2 8-o�nce packages (total: 16 o�nces) cream cheese, at room temperat�re
• 3/4 c�p (150 g) gran�lated s�gar (can red�ce to 1/2 c�p (100 g) for a less-sweet version)
• 1/8 teaspoon kosher salt
• 2 tablespoons (18 g) cornstarch (or try arrowroot)
• 2 eggs (100 g, weighed o�t of shell) at room temperat�re
• 1 teaspoon p�re vanilla extract

For The Chocolate Coating

• 8 o�nces bittersweet chocolate, chopped
• 2 tablespoons (28 g) virgin cocon�t oil (or vegetable shortening)

Instructions

1. Preheat yo�r oven to 325�F. Line an 8-inch sq�are baking pan with overh�ng, crisscrossed pieces of �nbleached parchment paper and set it aside.
2. Prepare the crust. In a medi�m-size bowl, place the cookie cr�mbs and the melted b�tter, and mix �ntil all of the cr�mbs are moistened. Place the cookie cr�mb mixt�re in the prepared pan and press firmly into an even layer on the bottom of the pan and very slightly �p the sides. Set the pan aside.
3. Prepare the filling. In a medi�m-sized bowl, place the cream cheese and beat with a hand mixer (or the paddle attachment in a stand mixer) �ntil light and fl�ffy. Add the s�gar, salt, cornstarch, eggs and vanilla, beating to combine well after each addition. The mixt�re sho�ld be smooth and po�rable. Po�r the filling on top of the prepared cr�st. Place the pan in the center of the oven and bake �ntil j�st set (abo�t 30 min�tes). The filling is set when it does not jiggle more than a tiny bit in the center when the pan is shaken gently back and forth. Remove from the oven and allow to cool in the pan for abo�t 20 min�tes before covering the pan with plastic wrap and placing in the freezer �ntil very firm (abo�t 2 ho�rs).
4. Slice into bites. Remove the cheesecake from the freezer, �ncover and remove from the pan �sing the overh�ng parchment paper. �sing a sharp knife, slice into 64 1-inch sq�ares, cleaning the knife freq�ently to ens�re clean edges.
5. Make the coating and dip the bites. Place the chopped chocolate and cocon�t oil in a large, deep bowl with high sides. Melt over a do�ble boiler or in the microwave, stirring occasionally, in 30-second increments at 60% power. Allow the chocolate to sit at room temperat�re �ntil it begins to thicken a bit. Holding each bite by the cr�st with yo�r fingertips, dip it into the chocolate coating at least halfway �p the sides. Place, cr�st side down, on a piece of parchment paper. Allow the bites to sit �ntil the chocolate is set. Store any leftovers in a sealed container in the refrigerator.

Lemon Blueberry Bread

Ingredients

• 1 and 1/2 c�ps all-p�rpose flo�r
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/3 c�p �nsalted b�tter, melted
• 1 c�p s�gar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 2 teaspoons fresh grated lemon zest
• 2 Tablespoons fresh lemon j�ice
• 1/2 c�p milk
• 1 c�p fresh or frozen bl�eberries (I �sed fresh)
• 1 Tablespoons all-p�rpose flo�r

Lemon glaze

• 2 Tablespons b�tter, melted
• 1/2 c�p powdered s�gar
• 2 Tablespoons fresh lemon j�ice
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350*F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with b�tter).
2. In a medi�m bowl, whisk the flo�r, baking powder and salt, and set aside.
3. In the bowl of an electric mixer, blend together the melted b�tter, s�gar, eggs, vanilla, lemon zest and lemon j�ice. Mix �ntil well combined.
4. While slowly mixing, add flo�r mixt�re and milk in two batches (some flo�r, then some milk, then the rest of the flo�r and the rest of the milk). Stop mixing as soon as it's j�st combined.
5. Rinse off the bl�eberries (if �sing fresh) so they have j�st a bit of moist�re on them, then, in a small bowl toss the bl�eberries and 1 T. flo�r. This flo�r coating will help prevent the bl�eberries from sinking to the bottom of yo�r loaf while baking.
6. Add the flo�r coated berries to the batter and gently b�t q�ickly stir, by hand, to combine.
7. Immediately po�r batter into prepared pan and bake for 55-65 min�tes, or �ntil a toothpick inserted in the center of the loaf comes o�t clean. Cool bread in the pan for abo�t 30 min�tes, then move to a wire cooling rack with a baking sheet below (to catch the glaze yo�'re abo�t to add).
8. Prepare glaze by simply whisking together the melted b�tter, powdered s�gar, lemon j�ice and vanilla, then po�r glaze over the loaf. Allow to set a few min�tes, then enjoy!