Pecan Upside Down Cake

 

Ingredients

/1 cup chopped pecans

/1/2 cup unsalted butter, melted

/1 cup light brown sugar, packed

/1 1/2 cups all-purpose flour

/1 1/2 teaspoons baking powder

/1/2 teaspoon baking soda

/1/2 teaspoon salt

/1/2 cup granulated sugar

/1/2 cup unsalted butter, softened

/2 large eggs

/1 teaspoon vanilla extract

/3/4 cup buttermilk

Instructions
Start by preheating your oven to 350°F (175°C) and preparing your baking pan. Choose a round or square pan, and lightly grease it to prevent sticking.

To make the pecan topping, mix the melted butter and brown sugar in a small bowl until smooth.

Spread this mixture evenly over the bottom of the prepared pan, then sprinkle the chopped pecans on top.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside while you prepare the wet ingredients.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry mixture.

ensuring everything is just combined. Avoid overmixing, as this can make the cake dense.

Pour the batter over the pecan topping in the pan, spreading it out evenly. Tap the pan lightly on the counter to remove any air bubbles.

Bake the cake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate.

Pizza Grilled Cheese

 

Ingredients:

½ cup unsalted butter, very soft

1 tablespoon grated parmesan cheese

1 teaspoon garlic powder

½ teaspoon dried Italian seasoning

8 slices white bread

12 slices mozzarella cheese

6 ounces pepperoni

Warm pizza sauce for dipping

Directions:

In a medium-sized bowl, mix together butter, parmesan cheese, garlic powder, and Italian seasoning until smooth.

Spread the butter mixture evenly over one side of each bread slice. Lay the bread butter side up on a sheet tray.

Over medium-low heat, place a piece of bread butter side down in a skillet. Top with a slice of mozzarella, 6 pepperoni slices, another slice of mozzarella, 6 more pepperonis, and a final slice of mozzarella.

Place another piece of bread on top, butter side up. Cook until the bottom is golden brown (about 3-5 minutes), then flip and cook until the other side is golden and the cheese is melted.

Serve immediately with warm pizza sauce for dipping.

Homemade Fudge Brownies

 

Ingredients:

1 cup flour

1 cup cocoa powder

1 teaspoon salt

2 1/2 cups sugar

1 tablespoon vanilla extract

1 teaspoon espresso powder (optional)

6 large eggs (cold)

1 cup vegetable oil

1/2 cup (1 stick) salted butter

6 oz dark chocolate, finely chopped

Directions:

Preheat oven to 350 degrees. Line a 13x9 metal baking pan with foil and spray with cooking spray.

Sift flour, cocoa powder, and salt into a mixing bowl – set aside.

In a stand mixer, add sugar, vanilla, espresso powder, and eggs. Whip on medium-high for 7-9 minutes until fluffy and light yellow.

Heat vegetable oil and butter in a small pan until the butter melts. Remove from heat then stir in dark chocolate until smooth.

Reduce mixer speed to low, add melted chocolate mixture, then sifted flour mixture. Mix for one minute, then fold with a spatula.

Pour batter into the prepared pan. Bake at 350 degrees for 30-35 minutes. Cool to room temperature, lift from the pan using the foil, and cut into squares.

Peanut Butter S'mores Sandwich Cookies

 

Ingredients:

1 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup chocolate chips, melted

1 cup marshmallow fluff

Directions:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a bowl, mix peanut butter, granulated sugar, brown sugar, egg, vanilla, baking soda, and salt until well combined.

Roll dough into small balls and place on the baking sheet. Flatten with a fork to create a crisscross pattern.

Bake for 8-10 minutes until golden brown.

Let cookies cool completely.

Spread melted chocolate on the bottom of one cookie, top with marshmallow fluff, and sandwich with another cookie.

Let set for 10 minutes before serving.

Tips:

Let cookies cool completely before assembling to prevent melting.

You can also use a kitchen torch or broil marshmallow fluff for an extra toasted flavor.

Baked Cream Cheese Chicken Taquitos

 

Ingredients:

2 cups cooked chicken, shredded

4 oz cream cheese, softened

½ cup shredded cheddar cheese

¼ cup salsa

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

Salt and pepper, to taste

10 small flour or corn tortillas

Cooking spray or olive oil for brushing

Directions:

Preheat Oven: Set oven to 425°F (220°C). Line a baking sheet with parchment paper.

Prepare Filling: In a mixing bowl, combine shredded chicken, cream cheese, cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper. Stir until well-mixed.

Assemble Taquitos: Spoon about 2-3 tablespoons of filling onto each tortilla, spreading it evenly in a line. Roll up tightly and place seam-side down on the baking sheet.

Bake Taquitos: Lightly brush each taquito with cooking spray or olive oil. Bake for 15-18 minutes, or until the taquitos are golden and crispy.

Serve: Enjoy warm with sour cream, guacamole, or salsa on the side.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Kcal: 180 kcal | Servings: 10 taquitos

Peach Cobbler Pudding (Warm, Creamy & Comforting Dessert)

 

Ingredients

Peach Layer

4 cups sliced peaches (fresh or canned, drained if canned)

Homemade Strawberry Cream Cheese Pound Cake

 

Ingredients:

For the Pound Cake Batter

• 1 ½ cups unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract (optional but recommended)
• 1 ½ cups fresh strawberries, finely chopped
• 2 tablespoons all-purpose flour (for coating strawberries)

Optional Glaze

• 1 cup powdered sugar
• 2–3 tablespoons strawberry puree or milk
• ½ teaspoon vanilla extract

Preparation:

Step 1: Prepare the strawberries

Wash, dry, and finely chop the strawberries. Toss them with 2 tablespoons of flour to prevent them from sinking to the bottom of the cake. Set aside.

Step 2: Cream the butter and cream cheese

In a large mixing bowl, beat the softened butter and cream cheese together until completely smooth and fluffy—about 3–5 minutes.

Step 3: Add the sugar

Slowly add the granulated sugar while mixing. Beat until the mixture becomes pale and creamy, creating a light, tender pound cake texture.

Step 4: Add the eggs

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is well combined.

Step 5: Add dry ingredients

In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients on low speed until just combined. Do not overmix.

Step 6: Add the flavoring and strawberries

Stir in vanilla extract and almond extract. Fold in the floured strawberries gently to avoid turning the batter pink.

Step 7: Bake the cake

Preheat your oven to 325°F (163°C). Grease and flour a large bundt pan. Spread the batter evenly into the pan. Bake for 75–90 minutes, or until a toothpick comes out clean.

Step 8: Cool and glaze

Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack. Cool completely before adding an optional strawberry glaze.