Emma

Family German Chocolate Cake
A treasured family favorite—rich, moist chocolate layers with that irresistible coconut-pecan frosting Grandma made for every celebration!
Ingredients:
1 pkg German chocolate cake mix (plus ingredients on box)
1 cup evaporated milk
1 cup sugar
3 egg yolks
½ cup butter
1 tsp vanilla
1 ⅓ cups shredded coconut
1 cup chopped pecans
Instructions:
Bake cake as directed; cool completely.
For frosting: In a saucepan, whisk milk, sugar, yolks, and butter over medium heat until thickened (10–12 mins). Remove from heat; stir in vanilla, coconut, and pecans.
Spread frosting between layers, on top, and sides.
Every bite tastes like family gatherings and love!

Butterfinger Bundt Cake Recipe

Ingredients

For the Glaze:

2 cups powdered sugar

3–4 tbsp heavy cream (or milk)

1 tsp vanilla extract

For the Cake:

3 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

1 tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 cup sour cream (or Greek yogurt)

1 cup whole milk

2 tsp vanilla extract

1 ½ cups crushed Butterfinger candy bars

For Topping:

½ cup caramel sauce (store-bought or homemade)

1 cup crushed Butterfinger candy bars

Instructions

Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream butter & sugar: In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.

Add sour cream & vanilla: Mix in sour cream and vanilla until smooth.

Combine wet & dry: Alternately add the dry ingredients and milk, starting and ending with dry. Mix until just combined.

Fold in Butterfingers: Gently fold in crushed Butterfinger candy pieces.

Bake: Pour batter into prepared Bundt pan. Bake for 55–65 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Prepare glaze: In a small bowl, whisk powdered sugar, cream, and vanilla until smooth and pourable.

Assemble: Drizzle glaze over cooled cake. Top with crushed Butterfingers, then drizzle caramel sauce over the top.

Serve & Enjoy: Slice and enjoy this rich, candy-bar inspired cake! 🍰✨

Cream Cheese Pound Cake with Strawberry Lemonade Glaze

Ingredients

For the Pound Cake:

1 ½ cups (3 sticks) unsalted butter, softened

1 (8 oz) package cream cheese, softened

3 cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

½ tsp baking powder

½ tsp salt

2 tsp vanilla extract

For the Strawberry Lemonade Glaze:

1 cup fresh strawberries, hulled and mashed (or puréed)

2 tbsp lemon juice (freshly squeezed)

1 tsp lemon zest

2 cups powdered sugar (sifted)

1–2 tbsp milk (only if needed to thin glaze)

Instructions

Make the Pound Cake:

Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.

In a large mixing bowl, cream butter, cream cheese, and sugar together until very light and fluffy (about 5 minutes).

Add eggs one at a time, beating well after each addition.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add dry mixture into the creamed mixture, mixing just until combined.

Stir in vanilla extract. Batter will be thick and creamy.

Pour batter evenly into prepared pan and smooth the top.

Bake for 75–85 minutes, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

Make the Glaze:

Mash or purée strawberries until smooth.

In a bowl, whisk together strawberries, lemon juice, zest, and powdered sugar until smooth.

If glaze is too thick, add a splash of milk; if too thin, add more sugar.

Pour over cooled cake, letting it drip down the sides.

Moist Pineapple Dream Cake

Ingredients

For the Cream Cheese Pineapple Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

2–3 tbsp pineapple juice (from the can)

1 tsp vanilla extract

For the Cake:

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

1 tsp vanilla extract

1 cup sour cream (or plain Greek yogurt)

1 cup crushed pineapple, well-drained (reserve 2 tbsp juice)

For the Pineapple Filling:

1 ½ cups crushed pineapple (with juice)

½ cup sugar

2 tbsp cornstarch

1 tbsp lemon juice

Instructions

Prepare the cake layers:

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a medium bowl, whisk flour, baking powder, baking soda, and salt.

In a large mixing bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.

Mix in sour cream, then gently fold in flour mixture. Stir in drained crushed pineapple.

Divide batter evenly between pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely.

Make pineapple filling:

In a saucepan, combine crushed pineapple, sugar, cornstarch, and lemon juice.

Cook over medium heat until thickened (about 5–7 minutes). Cool before using.

Make frosting:

Beat cream cheese and butter until smooth. Add powdered sugar gradually, then pineapple juice and vanilla until fluffy.

Assemble the cake:

Place first cake layer on a serving plate. Spread a layer of pineapple filling, then a thin layer of frosting.

Repeat with second layer. Top with third cake layer and frost entire cake with pineapple cream cheese frosting.

Decorate with piped swirls and a slice of pineapple for garnish (like in your picture).

Chocolate Peanut Butter Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter
• 2 cups all-purpose flour
• 1 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add Wet Ingredients: Beat in the eggs, one at a time, followed by the vanilla extract and peanut butter. Mix until smooth and well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Mix Together: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the dough.
7. Shape and Bake: Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with your hands or a fork.
8. Bake Cookies: Bake in the preheated oven for 8-10 minutes. The cookies will be soft but will set as they cool.
9. Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Ingredients
For the Cake:
2 sticks unsalted butter, softened
2 ½ cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
1 tsp salt
1 cup buttermilk, at room temperature
1 1/2 tsp pure vanilla extract
For the Cream Cheese Glaze:
4 oz cream cheese, softened
2 cups powdered sugar
2–3 Tbsp milk or heavy cream
1 tsp vanilla extract
Instructions
Preheat oven to 325°F. Grease and flour a bundt or tube pan.
In a large mixing bowl, cream butter and sugar until light and fluffy (about 5 minutes).
Add eggs one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, baking soda, and salt.
Add dry ingredients to the butter mixture alternately with buttermilk, beginning and ending with flour.
Stir in vanilla extract until smooth. Pour batter into prepared pan and smooth the top. Bake for about 75 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Cream Cheese Glaze:
Beat the softened cream cheese until smooth. Add the powdered sugar and vanilla, mixing well. Slowly add milk or cream until glaze is pourable but not too thin. Drizzle generously over the cake.

Key Lime Pie Bars

Crust

• 12 full-sheet graham crackers, crushed into crumbs (1 1/2 cups or 180g)
• 6 tablespoons unsalted butter, melted (85g)
• 1/4 cup granulated sugar (50g)

Filling

• 4 ounces full-fat cream cheese, softened to room temperature (113g)
• 4 large egg yolks
• 14-ounce can sweetened condensed milk (397g)
• 1/2 cup key lime juice (120ml)
• 2 teaspoons lime zest (from about 1 lime or 2 key limes)
• Optional garnish: whipped cream, lime slices

Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
Make the crust by combining the graham cracker crumbs and granulated sugar in a medium bowl. Stir in the melted butter until the mixture resembles wet sand. Press the mixture evenly into the prepared pan, ensuring it is tightly packed.
Prebake the crust for 10 minutes, then allow it to cool slightly while preparing the filling.
For the filling, beat the softened cream cheese with a handheld or stand mixer on medium-high speed until smooth, about 1 minute. Add the egg yolks and mix until combined, scraping down the sides of the bowl as needed. Add the sweetened condensed milk, key lime juice, and lime zest, mixing until smooth. Give the mixture a final whisk by hand to ensure there are no lumps of cream cheese.
Pour the filling evenly over the warm crust and bake for 18-20 minutes, or until the edges are set and the center is slightly jiggly.
Remove from the oven and allow the bars to cool at room temperature for 30 minutes. Transfer the pan to the refrigerator and chill for at least 2-3 hours before slicing into squares.
Garnish with whipped cream and lime slices if desired. Store in an airtight container in the refrigerator for up to 5 days.

Total calories: 2500
Prep time: 20 minutes
Cooking time: 30 minutes
Total time: 3 hours 50 minutes
Number of servings: 16

Crepes recipe
Ingredients:
1 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1 1/2 cups milk
3 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Instructions:
In a mixing bowl, whisk together the flour, sugar, and salt.
In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, whisking continuously until the batter is smooth and free of lumps.
Let the batter rest for about 10-15 minutes to allow it to thicken slightly.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or cooking spray.
Pour a small amount of the batter onto the heated pan, swirling it around to create a thin, even layer.
Cook the crepe for about 1-2 minutes, or until the edges start to turn golden brown.
Flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side.
Transfer the cooked crepe to a plate and repeat the process with the remaining batter, greasing the pan as needed.
Serve the crepes warm with your favorite toppings such as fresh fruits, Nutella, whipped cream, or maple syrup.
You can also stack the crepes on a plate and keep them warm in a low oven until ready to serve.
Enjoy these versatile and delicious crepes for breakfast, brunch, or dessert. They can be filled and folded in various ways to create a wide range of sweet or savory treats. Get creative with your toppings and fillings to personalize your crepes to your liking.

Banana Butter Cake

Ingredients

• 1 1/2 cups (180 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115 grams) unsalted butter, softened
• 1 cup (200 grams) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed
• 1/2 cup (120 milliliters) sour cream or yogurt
• 1/2 cup (60 grams) chopped nuts (optional) Instructions
  Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or a 9-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Mix in the mashed bananas until well combined. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream or yogurt, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix. If using, fold in the chopped nuts.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cheat Air Fryer Pistachio Cannoli (Tortilla Wrap)

🌯💚 A quick & delicious twist on the classic cannoli! These Air Fryer Pistachio Cannoli made with tortilla wraps are crispy, creamy, and ready in minutes—no fuss, no frying oil, just pure pistachio perfection! 😍🍨

Ingredients:

For the Shells:

4 small flour tortillas (6-inch)

2 tbsp butter, melted

2 tbsp granulated sugar

1 tsp cinnamon

For the Filling:

1 cup ricotta cheese (well-drained)

½ cup mascarpone cheese

¼ cup powdered sugar (more to taste)

½ tsp vanilla extract

¼ cup finely chopped pistachios

Optional: 2 tbsp mini chocolate chips

For Garnish:

Extra chopped pistachios

Powdered sugar for dusting

Melted chocolate (optional for drizzling or dipping ends)

Instructions:

Prepare the shells: Brush tortillas with melted butter. Mix sugar and cinnamon, then sprinkle over both sides of each tortilla. Wrap each tortilla around a cannoli mold or small metal tube and secure with toothpicks if needed.
⏱️ Duration: 5 minutes

Air fry: Place wrapped tortillas in the air fryer basket. Air fry at 375°F (190°C) for 5–6 minutes until golden and crisp. Let them cool completely before removing the molds.
⏱️ Duration: 6 minutes + 5 minutes cooling

Make the filling: In a bowl, mix ricotta, mascarpone, powdered sugar, and vanilla until smooth. Fold in chopped pistachios and chocolate chips (if using).
⏱️ Duration: 5 minutes

Assemble the cannoli: Transfer the filling into a piping bag or ziplock with the tip cut off. Pipe the filling into each cooled tortilla shell. Dip ends in extra pistachios and drizzle with melted chocolate if desired. 🌟
⏱️ Duration: 5 minutes

Serve and enjoy: Dust with powdered sugar and serve immediately for best crunch! 🥳

Prep Time: 10 minutes | Air Fry Time: 6 minutes | Cooling & Filling: 10 minutes | Total Time: 26 minutes
Kcal: 220 kcal | Servings: 4 cannoli.