Fun and Easy Baking

Ingredients :

Muffins

2 cups all-purpose flour
1 cup white sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
2 eggs
2/3 cup Greek yogurt (I used 2% plain, Chobani Greek yogurt)
2 cups blueberries
2 tablespoons flour (for berries)

Topping

2/3 cup brown sugar
1/3 cup flour (or more)
1 teaspoon cinnamon
2 tablespoons butter, room temperature
Instructions

Ingredients :

12 NILLA Wafers, divided
1/4 cup thawed COOL WHIP Whipped Topping, divided
1 small banana, cut into 10 slices, divided
2 ready-to-eat vanilla pudding snacks

Ingredients:

About 15 Twinkies
8 oz block of cream cheese, slightly softened
7 oz (half of a 14 oz can) sweetened condensed milk
1 tsp almond extract
1 tsp lemon extract
16 oz Cool Whip (thawed), divided
roughly 2 lbs fresh strawberries, sliced

Ingredients :

1 box white cake mix
3 eggs
1/3 C. oil
zest of 2 lemons
1/4 C. lemon juice
1 tsp vanilla extract
3/4 C. milk
1/2 C. sour cream

Lemon Glaze:

zest of half of a lemon
1/4 C. lemon juice
1 2/3 C. powdered sugar
Blackberry Buttercream:
1 C. butter, softened
4-5 C. powdered suagr
1/4 C. blackberry puree (blackberries thrown in the blender, blend, then run through a strainer to remove seeds)
Extra blackberries for decoration

INGREDIENTS:

for the crusts-

1 cup graham cracker crumbs
3 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1/4 cup butter, melted


for the filling-

1 cup heavy whipping cream, divided
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1-8 oz. package Philadelphia Cream Cheese, softened
1 1/2 cups box brownie mix {the powder}
2 tablespoons milk
mini chocolate chips for garnish {optional}

INGREDIENTS

½ cup butter, softened
1 cup sugar
2 large eggs
3 teaspoons vanilla
1½ cups flour
1½ teaspoons baking powder
⅛ teaspoon salt
¾ cup fat free half n’ half

For the Frosting

2 tablespoons cream cheese
5½ cups powdered sugar
8 tablespoons butter, softened
1 teaspoon vanilla
4-5 tablespoons half n’ half
Optional: red food coloring and red sprinkles

Ingredients 

For the cake:
1 box white cake mix (prepared as package directs, substitute 1/4 cup orange juice in place of water)
1 3oz box Orange gelatin
1 tsp orange extract
1 tsp orange zest

 Ingredients :

2 sticks plus 2 tablespoons unsalted butter, plus more for the pan
1 cup all-purpose flour, plus more for dusting
6 ounces bittersweet chocolate, chopped
2 cups sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
4 large eggs, cold
2 teaspoons vanilla extract
1 cup mini marshmallows
1 cup semisweet chocolate chips
3/4 cup unsalted roasted peanuts

Ingredients :

1/2 cup (1 stick) unsalted butter, softened
3/4 cups granulated sugar
2 eggs
1 tsp vanilla extract
1-1/2 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
1 packet (0.13 oz) cherry Kool-Aid
1/2 cup milk

Cupcakes : 

2 large very ripe bananas, peeled and mashed
1/2 cup granulated sugar
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 stick of butter, softened

Ingredients :

1 box brownie mix, plus ingredients on back of box
1 jar marshmallow fluff
1 cup smooth peanut butter
1 pkg Kraft caramels, unwrapped
1 Tbsp heavy cream
1 & 1/4 cup dry roasted peanuts
1/2 pkg chocolate chocolate almond bark

Ingredients :

2 cups  plain low-fat yogurt
1 8 ounce can crushed pineapple (juice pack)
2 teaspoons  vanilla
5 cups  mixed fruit (such as fresh or canned pineapple chunks, seedless 
grapes, sliced fresh strawberries, and/or blueberries)

Ingredients :

1/2  cup pecans,  toasted and coarsely chopped
1 (6 oz) ready-to-fill chocolate-flavored crumb crust
17  squares individually wrapped caramels, unwrapped
1/4  cup  canned evaporated milk 
1 1/2  cups semisweet chocolate chips
1 cup heavy cream
3 tablespoon(s) unsalted butter
 Whipped cream, for serving

Ingredients :

5 pounds peaches, peeled, pitted, and sliced
2 tablespoons fresh lemon juice
1 cup granulated sugar, divided
3/8 teaspoon salt, divided
1 1/2 cups plus 2 tablespoons all-purpose flour, divided
Cooking spray
1 teaspoon baking powder
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups fresh blueberries
2 tablespoons turbinado sugar

Ingredients:

1 cup full cream milk
1/3 cup Nutella


Method:
Step 1: Gather all ingredients and popsicle moulds.
Step 2: Place the milk and Nutella in a blender and blend until thoroughly combined.
Step 3: Pour into a popsicle moulds.
Step 4: Freeze and serve

Ingredients:

1 cup yogurt such as Stonyfield YoKids
1 cup either fresh or frozen fruit such as strawberries, blueberries, bananas or peaches
2 tablespoons honey or agave nectar
1 set of 6 popsicle molds (if you do not have a popsicle mold you can also use small paper cups, wooden sticks and aluminum foil)

Ingredients :

3/4 cup granulated sugar
1/4 cup cornstarch
2 1/2 cups whole milk
3 extra large egg yolks, lightly beaten
2 tablespoons finely grated Meyer lemon zest (or 1 tablespoon lemon zest + 1 tablespoon orange zest)
1/4 teaspoon kosher salt
1/2 cup freshly squeezed Meyer lemon juice (or 1/4 cup freshly squeezed lemon juice + 1/4 cup freshly squeezed orange juice)
2 tablespoons unsalted butter at room temperature

Ingredients:

3 Tbsp of Instant Espresso Powder
1/3 cup of Vegetable Oil
2 Eggs
1 cup of Warm Water
1 ½ cups of All Purpose Flour
1 cup of Granulated Sugar
2 Tbsp of Cocoa Powder
¼ tsp of Baking Soda
¼ tsp of Salt
1 tsp of Vanilla Extract
3 Tbsp of Milk

For the topping:

1 cup of Heavy Whipping Cream
2 Tbsp of Powder Sugar
Mini Chocolate Chips

Ingredients :

2/3 cup of Semisweet Chocolate Chips
¼ cup of Unsalted Butter
2 Eggs
1/8tsp of Salt
½ tsp of Vanilla Extract
2/3 cup of All Purpose flour
1 Tbsp of Cocoa Powder
1 cup Granulated Sugar

For the cheesecake filling :

3 oz of Cream Cheese, at room temperature
1 ½ tbsp of Sugar
1 small Egg yolk

Ingredients :

1 cup flour
1/4 cup cocoa powder
1/4 hazelnuts, blanched, toasted and ground fine
1/2 cup powdered sugar
1/4 tsp salt
1/2 cup + 1 tbsp unsalted butter, cold and cut into pieces
1 egg
8 ounces semisweet chocolate, chopped
3/4 cup heavy cream
2 tbsp unsalted butter
2 tbsp hazelnuts, blanched, toasted and chopped
1 cup sweet cherries, pitted

Note: To make it easier to grind the hazelnuts blend them in a food processor with the powdered sugar. That way they stay dry and won't ball up.