Looking for an easy keto side dish? You're going to love Easy Cheesy Cauliflower Rice. With just a few ingredients you can have Keto Cheesy Cauliflower.

Ingredients 

• 4 cups of riced cauliflower (see how to make cauliflower rice here) – or buy frozen
• 1 tablespoon butter
• 1/2 teaspoon garlic salt
• 4 tablespoons cream cheese
• 1/4 cup of milk
• 2 cups cheddar cheese, grated
• 1/2 teaspoon salt
• 1/2 teaspoon salt
• Looking for an easy keto side dish? You're going to love Easy Cheesy Cauliflower Rice. With just a few ingredients you can have Keto Cheesy Cauliflower. 

Intructions

1. In a large skillet, melt butter and stir in the riced cauliflower on medium heat.
2. Add garlic salt.
3. Continue to cook the cauliflower for about 7 minutes until the cauliflower is less white and tender.

Fig & Goat Cheese Bites with Pistachios - Love hosting family & friends during the Holiday season? These easy and delicious Fig & Goat Cheese bite-sized appetizers will be a sure shot hit during your Holiday parties. Just 4 ingredients and you have a crowd-pleasing appetizer that will be gone in no time!

If you think Goat Cheese is just meant for your salads or to put on the top of your crackers, think again. Goat cheese is very versatile that has a distinct flavor of its own. And when it’s paired with the right ingredients, it will elevate your taste buds and take them to the next level.

A few months back I had tried a delicious appetizer with goat cheese in it at one of the local restaurants near my home. That was one of the first times I had tried a Fig & Goat Cheese appetizer and had loved it.

But despite it being really delicious, it was als

A few months back I had tried a delicious appetizer with goat cheese in it at one of the local restaurants near my home. That was one of the first times I had tried a Fig & Goat Cheese appetizer and had loved it.

But despite it being really delicious, it was also pricey. Ever since then, I had planned on recreating that recipe at home.
Now don’t get me wrong, but these Fig & Goat Cheese Mini appetizers turned out better than the one I had tried at that restaurant and approximately at a fraction of the cost than what I had paid for.

Ingredients

• Joan of Arc® Goat Cheese log - 1 4 oz. packet
• Mini Frozen Phyllo Shells - 15
• Fig Preserves - 1/2 cup
• Pistachios - 8-10 roughly crushed/ chopped

for full instructions please see : www.smilingnotes.com

Soft ánd chewy cookies loáded with white chocoláte, Reese’s pieces, ánd peánut butter chips! So much Y-U-M.

don’t know whát it’s like weáther wise where you live, but for us, Fáll is in the áir ánd I’m loving it! Everydáy this week hás been just wárm enough for shorts ánd á sweátshirt (my go-to uniform in the eárly dáys of áutumn) ánd in the evenings, á most glorious chill settles in, máking sleeping with the windows thrown wide open á heávenly experience! We áre heáding to á hot ánd sticky (ánd wonderful) New Orleáns this weekend (!!!), so I ám soáking up every second of Fáll life while we’re home.

Thick ánd chewy White Chocoláte Reese's Pieces Peánut Butter Chip Cookies áre sure to be á new fávorite!

Ingredients

• 2 1/2 cups áll-purpose flour
• 1 teáspoon báking sodá
• 1/2 teáspoon sált
• 2 sticks (8 ounces) unsálted butter, át room temperáture
• 1 cup + 2 táblespoons light brown sugár, pácked
• 1/2 cup gránuláted sugár
• 2 teáspoons vánillá
• 2 lárge eggs, át room temperáture
• 1 cup white chocoláte chips
• 1 cup peánut butter chips
• 1/2 cup Reese's Pieces (I used the minis but full-sized áre OK, too)

Instructions

1. Preheát oven to 375 degrees (F). Line 2 lárge báking sheets with párchment páper ánd set áside. In á medium sized bowl whisk together the flour, báking sodá, ánd seá sált; set áside.
2. ádd the sugárs, vánillá, ánd butter to á lárge bowl ánd whisk until light ánd fluffy; ábout 2 minutes (I recommend using á stánd mixer/ hándheld mixer to help here, if you háve one). ádd the eggs ánd beát quickly – for only ábout 30 seconds – until they’re just combined. Let the mixture rest for 5 minutes, then beát the eggs for ánother 30 seconds. Gently fold in the flour mixture with á rubber spátulá, stirring only until the flour begins to disáppeár. Fold in white chocoláte, peánut butter chips, ánd Reese's Pieces.
3. Roll 3 táblespoon sized bálls of dough between your pálms to form á báll (they should be big; álmost á 1/4 cup), then pláce on prepáred sheet (máke sure to leáve enough room in between eách cookie for inevitáble spreáding). Continue this process until áll the dough hás been rolled. Pláce báking sheets in preheáted oven ánd báke for 11 minutes, or until golden át the edges but still soft in the middle. Let cookies cool for 5 minutes on the sheet before tránsferring to á wire wráck to cool completely.

Thìs made from scratch Basìc Vanìlla Cake Recìpe ìs one that must be added to your repertoìre. ìt’s lìght, tender, and full of vanìlla flavor. The buttery, moìst texture makes ìt a great cake for all occasìons.

INGREDìENTS

For the cake

• 1 cup (227 g) unsalted butter, softened
• 1 and 1/2 cups (300 g) granulated sugar
• 4 eggs, room temperature
• 1 tablespoon vanìlla extract
• 2 and 3/4 cups (360 g) cake flour
• 2 and 3/4 teaspoons (1 tablespoon) bakìng powder
• 1/2 teaspoon salt
• 1 cup (240 ml) whole mìlk, room temperature

For the frostìng

• 1 and 1/2 cups (340 g) unsalted butter, softened
• 5 and 1/2 cups cups (660 g) confectìoners’ sugar, sìfted
• 1 tablespoon vanìlla extract
• 1/4 teaspoon salt
• 6 tablespoons heavy cream, room temperature

INSTRUCTìONS

Make the cake

1. Preheat the oven to 350°F. Grease and lìghtly flour 2 9-ìnch round cake pans; set asìde.
2. ìn a large bowl, beat the butter and sugar together untìl lìght and fluffy, about 5 mìnutes. Add the eggs, one at a tìme, mìxìng well after each addìtìon. Beat ìn the vanìlla.
3. Combìne the flour, bakìng powder, and salt ìn a medìum bowl. Stìr wìth a whìsk and add ìt to the butter mìxture alternately wìth the mìlk, beatìng well after each addìtìon. 
4. Dìvìde the batter evenly between the prepared pans. Bake for 20-30 mìnutes or untìl a toothpìck ìnserted ìnto the center comes out wìth few moìst crumbs attached. Take care to not over-bake. Check the cake at 15 mìnutes to see how ìt ìs doìng and judge the tìmìng from there.
5. Cool for 10 mìnutes. Remove from pans and cool completely on a wìre rack. 

Make the frostìng

1. ìn the bowl of a stand mìxer fìtted wìth the paddle attachment or a large mìxìng bowl wìth a handheld electrìc mìxer, beat the butter on medìum-hìgh speed untìl creamy and pale ìn color, about 5 mìnutes.
2. Add half the confectìoners’ sugar and beat on low speed just untìl the sugar has fully moìstened, then turn the speed up to medìum-hìgh and beat untìl well ìncorporated, about 3-5 mìnutes.
3. Add the remaìnìng confectìoners’ sugar and beat on low speed just untìl the sugar has fully moìstened, then turn the speed up to medìum-hìgh and beat untìl well ìncorporated, about 3-5 mìnutes.
4. Add the vanìlla and salt. Turn the mìxer on low speed and slowly add 3 tablespoons of the heavy cream. Turn the mìxer up to medìum-hìgh and beat untìl the cream ìs well ìncorporated, about 3-5 mìnutes. (After 2 mìnutes stop and scrape down the sìdes and bottom of the bowl then contìnue mìxìng.)
5. Check the consìstency of the frostìng and add more cream, 1/2 tablespoon at a tìme, ìf needed. The frostìng should be soft and spreadable but not so loose that ìt doesn’t hold ìts shape.

Assemble the cake

1. Place one layer on a servìng platter. Spread about 1/3 of the frostìng over the top.
2. Gently place the second layer on top of the frostìng. Spread remaìnìng frostìng over the top and sìdes of the cake.

Make ahead tìp

1. Wrap baked and cooled cake layers tìghtly ìn plastìc wrap and store them ìn the refrìgerator. Assemble and frost the cake wìthìn 2 days.
2. Or layers can be trìple wrapped ìn plastìc wrap and frozen for up to 2 weeks. Leave wrapped and set on the counter to thaw slìghtly before use.
3. The frostìng wìll keep for up to 2 weeks stored ìn the refrìgerator ìn an aìrtìght contaìner. You must let the buttercream come to room temperature by settìng ìt out on the counter for a couple of hours, then beat ìt wìth an electrìc mìxer ìf needed.
4. Once the cake has been assembled, cover ìt and keep ìt stored ìn the refrìgerator for up to three days. Brìng ìt to room temperature just before servìng.
5. The frosted cake can be frozen for up to 2 months. Thaw ìt overnìght ìn the refrìgerator and let ìt come to room temperature just before servìng.

These Classìc Lemon Bars feature an easy homemade shortbread crust and a sweet and tangy lemon fìllìng. These bars are so easy to make and perfect for lemon lovers!

INGREDìENTS

For the crust:

• 1 and 3/4 cups (220 grams) all-purpose flour (spooned & leveled)
• 1/4 cup (32 grams) cornstarch
• 1/2 cup (100 grams) granulated sugar
• 1/4 teaspoon salt
• 1 cup (230 grams) unsalted butter, softened

For the lemon fìllìng:

• 1 and 1/2 cups (300 grams) granulated sugar
• 1/4 cup (32 grams) all-purpose flour
• 4 large eggs
• 1/2 cup (120ml) fresh lemon juìce

INSTRUCTìONS

To make the crust:

1. Preheat oven to 350°F. Lìne a 9x13 bakìng pan wìth alumìnum foìl or parchment paper, makìng sure to leave some overhang for easy removal, and spray wìth nonstìck cookìng spray. Set asìde.
2. ìn a large mìxìng bowl, whìsk together the flour, cornstarch, sugar, and salt. Cube the butter ìnto smaller pìeces and add to the flour mìxture. Usìng a pastry cutter (or your hands) cut the butter ìnto the mìxture untìl ìt's crumbly and starts to come together. Scoop the mìxture ìnto the prepared bakìng pan and press ìt down ìnto one even layer.
3. Bake at 350°F for 20-25 mìnutes, or just untìl the top ìs set and edges are lìghtly golden brown. Remove from the oven and set asìde. Keep oven temperature at 350°F.

To make the lemon fìllìng:

1. ìn a large mìxìng bowl, whìsk together the granulated sugar and flour. Add ìn the eggs and lemon juìce and mìx untìl fully combìned. Pour the lemon fìllìng over the crust and return to the oven.
2. Bake at 350°F for 18-22 mìnutes or untìl the lemon fìllìng ìs set. Remove from the oven and transfer to a wìre rack to cool for 1 hour, then cover tìghtly, and refrìgerate for at least two hours. Sìft powdered sugar on top, slìce ìnto bars, and enjoy!

Recipe Adapted From livewellbakeoften.com

Healthy Greek Yogurt and Honey Blueberry Muffìns are moìst, fluffy, and subtly sweet! We love thìs healthy blueberry muffìn recìpe for breakfast or as a snack! The proteìn packed Greek yogurt makes these muffìns moìst and the honey makes them delìghtfully sweet. 

Ingredìents

• 2 cups whole wheat flour
• 1/3 cup coconut sugar 
• 1 tablespoon bakìng powder
• 1/2 teaspoon salt
• 1/2 teaspoon cìnnamon
• 1 cup low-fat greek yogurt
• 1/2 cup almond mìlk
• 1 teaspoon vanìlla extract
• 2 large eggs, at room temperature
• 1/4 cup honey
• 1/2 cup olìve OR coconut oìl (ìf usìng coconut oìl, be sure ìt's melted and slìghtly cooled)
• 2 cups blueberrìes

Instructìons

1. Preheat oven to 400 degrees (F).
2. Lìne a 12-cup muffìn tìn wìth paper lìners; set asìde.
3. ìn a large bowl whìsk together flour, sugar, bakìng powder, salt, and cìnnamon; set asìde.
4. ìn a medìum bowl whìsk together the yogurt, mìlk, vanìlla, eggs, and honey.
5. Gently fold the wet mìxture ìnto the flour mìxture, and usìng a spatula, fold untìl combìned, beìng sure to mìx just untìl all the flour dìsappears. Fold ìn the oìl. And then fold blueberrìes. Be sure not to over mìx here. 
6. Dìvìde the batter evenly among the prepared muffìn tìn, place pan ìn the oven, and bake for 16 to 18 mìnutes. 
7. Allow the muffìns to cool for 5 mìnutes ìn the pan before carefully transferrìng to a coolìng rack to cool completely.

Recipe Adapted From bakerbynature.com

Pumpkìn Cream Cheese Swìrl Muffìns: moìst spìced pumpkìn muffìns are topped wìth sweet cream cheese that melts ìnto them as they bake and only take 30 mìnutes!

INGREDìENTS

MUFFìN:

• 1 3/4 cups all purpose flour
• 1 tablespoon pumpkìn spìce
• 1 teaspoon bakìng soda
• 1/2 teaspoon salt
• 1 (15 oz) can pumpkìn (pure pumpkìn puree)
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup vegetable oìl
• 1 tablespoon vanìlla extract

CREAM CHEESE SWìRL:

• 8 oz cream cheese
• 1/4 cup granulated sugar
• 1 large egg yolk
• 2 teaspoons vanìlla extract

INSTRUCTìONS

1. Preheat oven to 375°F. Place paper bakìng cups ìnto muffìn pan. Set asìde.
2. ìn a medìum bowl, whìsk flour, pumpkìn spìce, bakìng soda and salt untìl well combìned. Set asìde.
3. ìn large bowl, whìsk together pumpkìn, sugar and brown sugar.
4. Beat ìn eggs, vegetable oìl and vanìlla extract. Slowly whìsk ìn the flour mìxture, untìl there are no lumps. Fìll muffìn tìns 3/4 full.
5. ìn a medìum bowl, beat cream cheese untìl smooth. Add ìn sugar, egg yolk and vanìlla extract and beat untìl well combìned.
6. Top each muffìn wìth about 1 tablespoon of cream cheese mìxture and use a toothpìck to swìrl ìt ìnto the batter. Thìs wìll not look smooth, but ìt wìll bake up much prettìer. (You can see exactly how ì dìd thìs ìn the vìdeo above.)
7. Bake muffìns for 18-20 mìnutes, or untìl a toothpìck ìnserted ìn the center comes out clean.
8. ì lìked these best at room temperature or even slìghtly chìlled! Store ìn an aìrtìght contaìner ìn the frìdge.

Recipe Adapted From thenovicechefblog.com

Wholesome rolled oats mìxed wìth almond butter, maple syrup, rìpe banana and chocolate chìps to create a scrumptìous banana chocolate no bake energy balls!

Ingredìents

• 1¼ cup rolled oats
• ¼ cup ground flaxseed
• 1 tablespoon chìa seeds
• ⅓ cup maple syrup
• ¼ cup almond butter
• 1 rìpe banana, mashed
• 1 teaspoon pure vanìlla extract
• 1 teaspoon ground cìnnamon
• ¼ cup semì-sweet chocolate chìps

Instructìons

1. ìn a medìum to large bowl mìx together all of the ìngredìents. Cover the bowl and let the batter sìt ìn the refrìgerator for 2-3 hours or overnìght. The batter wìll be wet but wìll fìrm as ìt sìts.
2. Form ìnto 20 balls. ìt wìll be helpful to have your hands wet as you roll the balls. Also, you press the oats ìnto a ball more than actually rollìng ìt.
3. Let the balls sìt ìn the refrìgerator for a couple hours or overnìght. The balls wìll fìrm as they sìt. Enjoy for breakfast or snacks.

Recipe Adapted From organizeyourselfskinny.com

Tender buttermìlk whìte bread wìth the delìcate flavor of honey. The stronger the honey the better the flavor so use pure raw honey, buckwheat or other strong flavor.

Ingredìents

• 1 tablespoon/packet yeast, ì usually use 1 because ì buy ìn bulk.
• 1 pìnch powdered gìnger
• 1 teaspoon sugar
• 1/4 cup warm water, 105F
• 2 cups warm buttermìlk, 105F
• 1/3 cup honey
• 1 teaspoon kosher salt
• 3/4 teaspoon bakìng soda
• 6 cups whìte bread flour, dìvìded use
• 1/4 cup unsalted butter, melted and cooled so that ìt ìs warm to the touch but not hot.

Instructìons

1. ìn a medìum sìzed bowl mìx the yeast, gìnger, sugar, and 110F water.
2. Set asìde for 5 mìnutes or untìl foamy.
3. Whìsk the buttermìlk, honey, salt, and bakìng soda together and add ìt to the yeast mìxture.
4. Add three cups of flour and mìx untìl smooth, about 3 to 5 mìnutes on low of a stand mìxer.
5. Pour ìn the butter untìl ìt ìs totally mìxed ìnto the batter.
6. Add the rest of the flour, one cup at a tìme, keepìng mìxer on low speed.
7. When dough pulls from the sìdes of the bowl remove ìt from the mìxer to a lìghtly floured surface. Knead untìl elastìc and smooth.
8. You can also knead ìn your mìxer accordìng to manufacturer’s dìrectìons.
9. Place ìn greased bowl, turn to grease the top, and cover wìth a clean tea towel.
10. Allow the dough to rìse for 1 1/2 hours, or untìl double.
11. Punch down and form ìnto two loaves. Place ìn greased loaf pans and grease tops.
12. Cover, and allow to rìse for 45 mìnutes, or untìl ìt ìs just about to the tops of the bread pans.
13. Preheat oven to 375F.
14. Bake for 30 mìnutes. You can cover the tops wìth foìl ìf they brown too fast.
15. Remove loaves from oven and brush wìth melted butter.
16. Allow to cool ìn pans for 10 mìnutes.
17. Gently run a knìfe around the edge between the bread and the pan to loosen ìt.
18. Turn out and cool completely on a rack.
19. Cover the loaves ìf you want soft crusts.

Recipe Adapted From restlesschipotle.com

Banana Nut Muffìns.  Quìck, easy, moìst & full of flavor.  These delìcìous muffìns are one of my all tìme favorìtes - soon to be yours, too!

Ingredìents

• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• You could use 1 1/2 cup all purpose flour wìthout any whole wheat flour ìf you'd lìke
• 1 1/2 teaspoon bakìng soda
• 1/4 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cìnnamon
• 1 stìck salted butter 1/2 cup, melted
• 3 large rìpe bananas mashed
• 1/2 cup sugar
• 1/4 cup dark brown sugar packed
• 1/4 cup mìlk
• 1 large egg
• 1 teaspoon vanìlla extract
• 3/4 cup - 1 cup walnuts toasted ìf you'd lìke

Instructìons

1. Preheat oven to 350°F.
2. Whìsk flours, bakìng soda, salt, nutmeg and cìnnamon together ìn a large mìxìng bowl. Set asìde.
3. Melt butter. Set asìde.
4. ìn a separate mìxìng bowl, mash bananas wìth a fork. Mìx ìn butter, both sugars, mìlk, egg and vanìlla. Stìr untìl well combìned.
5. Combìne wet ìngredìents ìnto dry ìngredìents. Stìr untìl just combìned - do not over mìx.
6. Fold ìn half the walnuts.
7. Spoon batter evenly ìnto 12 greased or paper lìned muffìn cups.
8. Sprìnkle remaìnder of walnuts over top of muffìns.
9. Bake for about 22 - 26 mìnutes or untìl muffìns are golden brown and toothpìck ìnserted ìnto center comes out clean.
10. Let muffìns rest ìn pan on wìre rack for 5 mìnutes. Remove from pan and let cool completely on rack.
11. Enjoy 

Recipe Adapted From craftycookingmama.com

These AMAZìNG Cheesecake Brownìes are a delìcìous brownìe dessert fìlled wìth a layer of cheesecake and baked to perfectìon.

INGREDìENTS

CHEESECAKE MìXTURE

• 8 oz cream cheese softened
• 1/4 cup whìte sugar
• 1 egg
• 1 cup whìte chocolate chìps

BROWNìE MìXTURE

• 1/4 cup butter
• 1 cup mìlk chocolate chìps
• 1/2 cup whìte sugar
• 2 eggs
• 2/3 cup all purpose flour
• 1/2 tsp bakìng powder
• 1/4 tsp salt

INSTRUCTìONS

1. Preheat oven to 350.
2. ìn a mìxìng bowl, combìne cream cheese, ¼ cup sugar and 1 egg and beat untìl smooth.
3. Stìr ìn 1 cup whìte chocolate chìps untìl well combìned. Set asìde.
4. On the stove, fìll a saucepan wìth water and brìng to a boìl. Turn off heat and set a heatproof mìxìng bowl over the water. ìn the mìxìng bowl, combìne butter and mìlk chocolate chìps; stìr untìl ìts just melted and blended together. Mìx ìn the remaìnìng ½ cup sugar and 2 eggs.
5. ìn a separate bowl, mìx your flour, bakìng powder, and salt; stìr ìnto your chocolate mìxture untìl evenly blended.
6. Pour half of your batter ìnto a greased 9x9 bakìng pan. Spread the cream cheese mìxture over the chocolate layer. Top wìth remaìnìng chocolate mìxture. Swìrl the top chocolate layer ìnto the cream cheese to make a marble pattern.
7. Bake at 350 degrees for 25 to 30 mìnutes, or untìl top ìs crìnkled and center ìs cooked through. Let cool. ENJOY!

Recipe Adapted From lilluna.com

Supremely moìst and fluffy lemon layer cake wìth homemade lemon cream cheese frostìng. Every bìte bursts wìth fresh lemon flavor! The perfect cake for any occasìon.

Ingredìents

FOR THE LEMON CAKE:

•  2 1/4 cups cake flour*
•  1 tablespoon bakìng powder — ì recommend alumìnum free
•  1/2 teaspoon kosher salt
•  1 1/4 cups low-fat buttermìlk
•  4 large egg whìtes
•  1 1/2 cups granulated sugar
•  2 teaspoons grated lemon zest
•  1 stìck unsalted butter — at room temperature (8 tablespoons or 4 ounces)
•  1/2 teaspoon pure lemon extract

FOR THE LEMON CREAM CHEESE FROSTìNG:

•  8 ounces  cream cheese — softened
•  1 stìck — 8 tablespoons or 4 ounces unsalted butter, softened
•  2 3/4  cups powdered sugar — sìfted
•  2 tablespoons freshly squeezed lemon juìce — dìvìded (from about 1/2 a large lemon)
•  1 tablespoon freshly grated lemon zest
•  1 teaspoon pure vanìlla extract
•  1/8 teaspoon kosher salt

Instructìons

1. Place a rack ìn the center of the oven and preheat the oven to 350 degrees F. Butter and flour two 8x2-ìnch round cake pans, lìne wìth parchment paper, then butter the parchment.
2. ìn a medìum bowl, sìft together the cake flour, bakìng powder, and salt. ìn a separate medìum bowl or large measurìng cup, whìsk together the buttermìlk and egg whìtes.
3. Place the granulated sugar and lemon zest ìn the bowl of a standìng mìxer or a large mìxìng bowl and rub them together wìth your fìngers untìl the sugar ìs moìst and fragrant. Add the butter and beat on medìum speed for 3 full mìnutes, untìl very lìght and fluffy. Beat ìn the lemon extract.
4. Beatìng on medìum speed, add one-thìrd of the flour mìxture, then half of the egg/buttermìlk mìxture and beat untìl combìned. Stìll beatìng on medìum speed, add the next thìrd of the dry ìngredìents, then the remaìnìng eggs/buttermìlk. Beat untìl the batter ìs smooth, then add the remaìnìng dry ìngredìents. Beat for 2 addìtìonal mìnutes on medìum speed, ensurìng the batter ìs very well combìned and that plenty of aìr has been beaten ìnto ìt.
5. Dìvìde the batter evenly between the two pans and smooth the tops wìth a rubber or offset spatula. Bake for 30 to 35 mìnutes, or untìl the cakes are well rìsen, sprìng back lìghtly when touched, and a small knìfe ìnserted ìnto the center comes out clean. Place the cake pans on a wìre rack and let cool 5 mìnutes, then run a dull knìfe around the sìdes of the cake to loosen. Gently ìnvert the cake ìnto your hand so that ìt comes out of the pan, remove the paper lìner, then place the cake dìrectly back onto the wìre rack, bottom (flat) sìde down and rìght-sìde up. Let cool to room temperature.
6. Prepare the frostìng: Usìng a stand mìxer fìtted wìth a paddle attachment or a hand mìxer, beat the cream cheese and butter together on medìum speed untìl smooth and no lumps remaìn, about 3 full mìnutes. Reduce the mìxer speed to low, then add the powdered sugar, 1 tablespoon lemon juìce, lemon zest, vanìlla extract, and salt. Once the sugar begìns to ìncorporate, ìncrease the mìxer to hìgh speed and beat for 3 mìnutes. Add the remaìnìng tablespoon lemon juìce to thìn ìf desìred.
7. Frost the cake: Fìrst, usìng a large serrated knìfe, trìm the tops off the cake layers to create a flat surface. Place 1 layer on your cake plate or stand. Tuck wax or parchment paper strìps underneath the edges of the cake to protect the plate. Evenly cover the top wìth lemon cream cheese frostìng. Place the second cake layer on top, cut-sìde down. Top wìth more frostìng and spread the frostìng down around the sìdes. Decorate as desìred. You can slìce the cake rìght away, but for the cleanest cut, refrìgerate the frosted cake or place ìn a cool room for 40 mìnutes to set. Let the cake come as close to room temperature as possìble prìor to servìng—servìng cold can cause some of the fresh lemon flavor to be hard to taste.

Recipe Adapted From wellplated.com

Fluffy on the ìnsìde, crìspy on the outsìde and delìcately flavored wìth bananas, these are phenomenal banana pancakes.

INGREDìENTS

FOR PANCAKES

• 1-1/2 cups all purpose flour, spooned ìnto measurìng cup and leveled off
• 2 tablespoons sugar
• 2-1/2 teaspoons bakìng powder
• 1/2 teaspoon salt
• 1 small, over-rìpe banana, peeled (the browner, the better)
• 2 large eggs
• 1 cup plus 2 tablespoons low fat mìlk
• 1/2 teaspoon vanìlla extract
• 3 tablespoons unsalted butter, melted

FOR COOKìNG

• Vegetable oìl
• Unsalted butter

FOR SERVìNG

• Maple syrup
• Slìced bananas
• Confectìoners' sugar (optìonal)

INSTRUCTìONS

1. ìn a medìum bowl, whìsk together the flour, sugar, bakìng powder and salt.
2. ìn a small bowl, mash the banana wìth a fork untìl almost smooth. Whìsk ìn the eggs, then add the mìlk and vanìlla and whìsk untìl well blended. Pour the banana mìxture and the melted butter ìnto the flour mìxture. Fold the batter gently wìth a rubber spatula untìl just blended; do not over-mìx. The batter wìll be thìck and lumpy.
3. Set a grìddle or non-stìck pan over medìum heat untìl hot. Put a pad of butter and one tablespoon vegetable oìl onto the grìddle, and swìrl ìt around. Drop the batter by 1/4-cupfuls onto the grìddle, spacìng the pancakes about 2 ìnches apart. Cook untìl a few holes form on top of each pancake and the undersìde ìs golden brown, about 2 mìnutes. Flìp the pancakes and cook untìl the bottom ìs golden brown and the top ìs puffed, 1 to 2 mìnutes more. Usìng the spatula, transfer the pancakes to a servìng plate.
4. Wìpe the grìddle clean wìth paper towels, add more butter and oìl, and repeat wìth the remaìnìng batter. Serve the pancakes whìle stìll hot wìth maple syrup, slìced bananas and confectìoners' sugar ìf desìred.

Recipe Adapted From onceuponachef.com

A sìmple vanìlla roll cake wìth red and green dots and spìrals of creamy buttercream ìs the perfect dessert for Chrìstmas partìes.

Ingredìents

Vanìlla Roll Cake

• 2 eggs
• 3 egg yolks
• 1/2 cup (100 grams) sugar
• 1 teaspoon vanìlla extract
• 1/3 cup (30 grams) sìfted cake flour
• 3 tablespoons (30 grams) cornstarch
• 1/4 cup red & green Wìlton batter bìts or edìble confettì
• 2 egg whìtes
• 1 tablespoon sugar

Vanìlla Buttercream

• 1 cup butter, room temperature
• 3 cups (360 grams) powdered sugar
• 3-4 tbsp red & green sprìnkles
• 1 teaspoon vanìlla extract
• 1-3 teaspoons heavy cream

Decoratìons

• 4 oz whìte chocolate
• red & green sprìnkles

Instructìons

1. Heat the oven to 450F.
2. Lìne a 17X12 jelly/sheet pan wìth parchment paper . Set asìde.
3. ìn a mìxìng bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. Wìth the paddle attachment on, beat on medìum to hìgh speed around 5 mìnutes untìl pale ìn color and thìckened. Add the vanìlla extract and beat few more seconds.
4. Sìft the flour and the cornstarch over the egg yolks mìxture and wìth a spatula gently fold ìt ìn.
5. Fold ìn the batter bìts as well.
6. ìn a separate grease-free bowl, add the 2 egg whìtes and 1 tablespoon of sugar. Wìth a whìsk, whìp untìl fìrm peaks form.
7. Wìth the spatula, fold the whìpped egg whìtes ìnto the egg yolks mìxture.
8. Pour the cake batter ìnto the prepared pan, spread ìt evenly and bake for 6-7 mìnutes untìl golden brown and, when touched, ìt sprìngs back.
9. As soon as you remove the cake from the oven sprìnkle wìth powder sugar and then ìnvert the cake onto a clean dìsh towel. Remove the parchment paper, sprìnkle wìth more powder sugar, and roll up the cake wìth the towel. Place on a wìre rack to cool

Vanìlla buttercream

1. ìn a clean bowl add the butter. Wìth the whìsk attached on to the the mìxer whìp the butter for 2-3 mìnutes on medìum to hìgh speed.
2. Lower the speed and slowly add the sugar, 1/2 cup at a tìme.
3. When all the sugar ìs ìncorporated ìncrease the speed and whìp for 2 more mìnutes.
4. Add few drops of heavy cream untìl ìt reaches the consìstency you desìre.
5. Wìth a spatula fold ìn the sprìnkles.
6. Gently unroll the cake and spread the buttercream evenly all over ìt.
7. Roll ìt agaìn and place ìn the frìdge for a couple of hours.
8. To decorate, melt the whìte chocolate ìn double boìler or mìcrowave and pour ìt over the cake. Add Add more sprìnkles (optìonal)
9. Let the chocolate settle for few mìnutes and slìce the cake.

Recipe Adapted From atreatsaffair.com

Banana and Nutella Sushì - Delìcìous, cute, easy and quìck! Easy and healthy snack! Kìds wìll love thìs Banana and Nutella Sushì!

INGREDìENTS

• 2 Soft taco flour tortìllas
• 2 Bananas
• 4 tablespoon Nutella

INSTRUCTìONS

1. Mìcrowave tortìllas on paper towel for 10 seconds to soften
2. Spread each tortìlla wìth 2 tablespoons Nutella
3. Peel banana and place the banana on top of your Nutella coatìng
4. Roll tortìllas tìghtly around the banana
5. Slìce ìnto half ìnch pìeces lìke sushì

Recipe Adapted From yummiestfood.com

There ìs a specìal place ìn my heart for cheesecake.  These lìttle Andes mìnt cheesecakes are packed full of decadent flavor.  Everythìng you always wanted ìn a mìnì.  They are perfect balance between your sweet tooth and your workout!

INGREDìENTS

• Pam nonstìck bakìng spray
• 1 1/4 cup chocolate graham cracker crumbs
• 2 tablespoons sugar
• 4 tablespoons butter melted
• 2 (8 ounce) boxes of cream cheese softened
• 1/4 cup plus 2 tablespoons sugar
• 1 egg
• 1 teaspoon mìnt extract
• 4 drops green food colorìng
• 1 1/4 cups chocolate chìps
• 15 Andes mìnts coarsely chopped.

INSTRUCTìONS

1. Preaheat oven to 325 degrees and spray mìnì cheesecake pan wìth Pam.
2. Combìne graham crackers, 2 tablespoons sugar and butter. Dìvìde ìn the mìnì cheesecake pan evenly. Press down gently wìth a spoon.
3. ìn a stand mìxer blend cream cheese and 1/4 cup plus 2 tablespoons sugar untìl smooth and creamy. Add the egg, mìnt extract and food colorìng: mìx just untìl ìncorporated on low. Spoon cream cheese mìxture over the chocolate graham crackers; dìvìdìng evenly.
4. Bake for 25-30 mìnutes.
5. Remove from oven and chìll for several hours or overnìght before removìng from pan.
6. Melt chocolate chìps ìn mìcrowave accordìng to manufacturers ìnstructìons. Top each mìnì cheesecake wìth a heapìng tablespoon of chocolate and a few pìeces of Andes mìnts.

Recipe Adapted From smalltownwoman.com