thecakebar:

Peanut Butter Lava Cookies Tutorial {click link for full tutorial/recipe}

fistfulofstars:

thecakebar:

Sourdough Danish Pastries Tutorial {You must click link for FULL tutorial/recipe}

Omg I want to make these

thecakebar:

Apple Pie Cookies Tutorial {click link for full recipe and tutorial}

tango-mango:

Time for crumb cake

While looking for the perfect recipe for crumb cake I found that New Yorker’s are pretty picky about this streusel covered treat. Many of the recipes I read made a reference to the famous New Jersey company, Entenmann’s Bakery, which makes the crumb cake considered to be the one worthy of replicating. I’m not sure about that, but as I watched four twenty-somethings devour piece after piece of this while each trying to elbow their way for an area over our double sink (they evidently couldn’t even wait to find plates), it was clear that this cake was met with avid approval.

Our daughter’s friend Patrick had been bugging me to make him a crumb cake for almost a year. This was so good I don’t think I’ll wait another year before I make it again. (Recipe serves 8-10.)

Happy Birthday, Patrick!

Ingredients:

For the Crumb Topping

• 1/3 cup granulated sugar
• 1/3 cup dark brown sugar
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 8 tablespoons unsalted butter (1 stick), melted and still warm
• 1 3/4 cups cake flour

For the Cake

• 1 1/4 cups cake flour
• 1/2 cup granulated sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon table salt
• 6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/3 cup buttermilk
• Confectioners’ sugar for dusting

Directions:

To make the Topping: Stir together sugars, cinnamon, salt, and butter in medium bowl. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

To make the Cake: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.

blogilates:

100% Natural Pancakes with no flour, gluten free, super easy! Only 2 ingredients!

INGREDIENTS:

- 2 whole eggs

- 1 ripe banana

DIRECTIONS:

- Mix together, spray pan with PAM, EVOO, or coconut oil, pour batter on, flip, eat, done.

Under 250 cals and nearly 14g of protein. Flourless, gluten free, super easy, ultra healthy, 100% natural!!!!

(via 100% Natural Pancakes Recipe – Gluten Free, Flourless, Low Calorie, Easy | Blogilates)

imperfectatbest:

The World’s Healthiest Cookie

This dough takes two minutes to whip up, so in under 10 minutes, you can be scarfing down delicious coconut flour cookies. And really, check out these stats!

Nutritional Info

• *Update: There has been some question about the nutritional info, and for clarification, these having only 6 calories each is based upon a bite-sized cookie. If you only make 8 cookies out of this recipe to make them more traditional sized, they will have about15 calories each. Still a calorie bargain, if you ask me!
• Per bite based on 16 bites
• Calories: 6 (about 8 or 9 with chocolate chips)
• Fat: <0.5 grams

Ingredients

• 2 Tablespoon coconut flour
• 2 Tablespoon mashed banana or applesauce (I prefer banana. Personally, I think applesauce gives them too much of an apple-y taste. That’s just me.)
• pinch salt
• stevia or other sweetener, to taste
• 1/8 teaspoon baking powder
• 3 Tablespoon almond milk, or milk of choice
• chocolate chips

Directions

1. Preheat oven to 350F.
2. In a small bowl, mix coconut flour, baking powder, and salt. 
3. Add in masked banana or applesauce and stir. 
4. Add in almond milk, one tablespoon at a time until fully incorporated. 
5. Stir in chocolate chips. 
6. Drop dough by tablespoon or teaspoon, depending on how big you want them, on a parchment lined baking sheet. (I used a silicone mat.)
7. Flatten the dough into cookie shapes.
8. Bake in the oven at 350F for 10 minutes. 
9. Let cool before scarfing them all down.
10. By the way, you are allowed to eat the entire batch! ;)

bakeddd:

thin mint puppy chow

• click here for recipe

bakeddd:

cookie dough cheesecake brownies

• click here for recipe

bakeddd:

soft cookies and cream cookies

• click here for recipe

bakeddd:

homemade twix bars

• click here for recipe