DEVOTIONS

We all gotta eat, but man does not live on bread alone

Posts tagged food

4 notes &

One of my top 3 FAVORIATE Cake Recipes. Banana Butterscotch Chip Cake with Brown Sugar Frosting Ingredients 2 ½ cups all-purpose flour 1 ¼ tsp. baking powder 1 tsp. baking soda ¼ tsp. salt 1 cup unsalted butter, at room temperature 1 ½ cups granulated sugar 1 tsp. vanilla extract 2 eggs, at room temperature 6 TBSP plain yogurt 3 large VERY ripe bananas, smashed 1 cup butterscotch chips Preheat oven to 350F. Prepare two 9-inch round cake pans with baking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Using a stand mixer with a paddle attachment, cream together butter and sugar until light and fluffy, about 3 minutes. Add vanilla and beat an additional 30 seconds. Add eggs, one at a time, scraping down the bowl after each addition. Mix in half of the flour mixture on low speed. Add in the smashed bananas and yogurt. Add in the remaining flour mixture on low speed, just until incorporated. Fold in butterscotch chips. Divide batter evenly among two pans. Bake until golden brown and a knife inserted into the center comes out clean, about 40 minutes. Remove from oven and let cool completely on a wire rack. Frost when cool. Brown Sugar Frosing 1/2 cup butter 1 cup brown sugar, packed 1/4 cup milk 2 cups powdered sugar, more or less depending on how thick you want it In a saucepan, melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted powdered sugar. Using a stand mixer with whisk attachment beat until thick enough to spread. If too thick, add a little hot water. Click photo for original source of recipe. Recipe from Culinary Concotions By Peabody!

One of my top 3 FAVORIATE Cake Recipes.

Banana Butterscotch Chip Cake with Brown Sugar Frosting

Ingredients

2 ½ cups all-purpose flour
1 ¼ tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup unsalted butter, at room temperature
1 ½ cups granulated sugar
1 tsp. vanilla extract
2 eggs, at room temperature
6 TBSP plain yogurt
3 large VERY ripe bananas, smashed
1 cup butterscotch chips

Preheat oven to 350F.

Prepare two 9-inch round cake pans with baking spray.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Using a stand mixer with a paddle attachment, cream together butter and sugar until light and fluffy, about 3 minutes. Add vanilla and beat an additional 30 seconds.

Add eggs, one at a time, scraping down the bowl after each addition.

Mix in half of the flour mixture on low speed.

Add in the smashed bananas and yogurt.

Add in the remaining flour mixture on low speed, just until incorporated.

Fold in butterscotch chips.

Divide batter evenly among two pans. Bake until golden brown and a knife inserted into the center comes out clean, about 40 minutes.

Remove from oven and let cool completely on a wire rack. Frost when cool.

Brown Sugar Frosing

1/2 cup butter
1 cup brown sugar, packed
1/4 cup milk
2 cups powdered sugar, more or less depending on how thick you want it

In a saucepan, melt 1/2 cup butter.

Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly.

Add the milk and bring to a boil, stirring constantly.

Cool to lukewarm. Gradually add sifted powdered sugar.

Using a stand mixer with whisk attachment beat until thick enough to spread. If too thick, add a little hot water.

Click photo for original source of recipe. Recipe from Culinary Concotions By Peabody!

Filed under banana cake banana cake food dessert baking butterscotch brown sugar

7 notes &

This is a great recipe! It’s perfect for cheesecake lovers. The candy corn adds a hint of Halloween flavor and the vanilla oreo on the bottom is the PERFECT crust. Candy Corn Cheese Cakes! Candy Corn Cookies and Cream Cheesecake Bites 21 Candy Corn Oreos (if you can’t find them use Golden Oreo), 15 left whole, and 6 coarsely chopped  **You can get them on Amazon Candy Corn Oreos Limited Edition 16 ounces cream cheese, room temperature ½ cup sugar ½ tsp. vanilla bean paste 2 large eggs, room temperature, lightly beaten ½ cup candy corn infused heavy cream (1/2 cup plus 3 TBSP heavy cream plus ¼ cup candy corn soaked overnight in fridge)…strain out the candy corn and measure out ½ cup 1 TBSP all-purpose flour Pinch of salt Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla bean paste and flour. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in candy corn heavy cream and salt. Stir in chopped cookies by hand. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Adapted from Martha Stewart Cupcakes by Martha Stewart

This is a great recipe! It’s perfect for cheesecake lovers. The candy corn adds a hint of Halloween flavor and the vanilla oreo on the bottom is the PERFECT crust.


Candy Corn Cheese Cakes!

Candy Corn Cookies and Cream Cheesecake Bites

21 Candy Corn Oreos (if you can’t find them use Golden Oreo), 15 left whole, and 6 coarsely chopped  **You can get them on Amazon Candy Corn Oreos Limited Edition

16 ounces cream cheese, room temperature
½ cup sugar
½ tsp. vanilla bean paste
2 large eggs, room temperature, lightly beaten
½ cup candy corn infused heavy cream (1/2 cup plus 3 TBSP heavy cream plus ¼ cup candy corn soaked overnight in fridge)…strain out the candy corn and measure out ½ cup
1 TBSP all-purpose flour
Pinch of salt

Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla bean paste and flour.

Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in candy corn heavy cream and salt. Stir in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
Adapted from Martha Stewart Cupcakes by Martha Stewart

Filed under baking food candy corn halloween cheesecake