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Ingredients 2 cups warm milk 2 tablespoons instant dry yeast 1/4 cup white granulated sugar 2 teaspoons salt 6 tablespoons salted butter softened 2 large eggs 6 cups all-purpose flour 1 tablespoon melted butter Instructions In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in 5 1/2 cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes. Lightly grease a baking sheet. Punch down the dough a...

Toffee Bars: 1 cup butter  1 cup packed brown sugar  1 egg yolk  1 cup flour  1 teaspoon vanilla 6 Hershey bars  1/2 cup chopped pecans Preheat oven to 325 degrees.  Cream butter, egg yolk, brown sugar, mix well.   Add flour and vanilla, beat until well mixed.  Grease 9×13 pan and spread dough. Bake for 25 minutes or until edges are brown.   Remove from oven and place candy bars on top of dough. Once melted, spread chocolate and add pecans.  Let bars cool (until the chocolate hardens) before cutting. If you cool the bars in the refrigerator,   make sure you let the bars come back to room temp before cutting otherwise the chocolate will sometimes separate from the crust. Read Full Recipe >>>> Click Here

INGREDIENTS CARAMEL PECAN FILLING: 2 Tbsp unsalted butter 1 cup pecan halves 2 cups granulated sugar 3/4 cup salted butter, cut into cubes 1 cup heavy cream, room temperature 2 tsp pure vanilla extract (optional) 2 teaspoons fine sea salt SALTED CARAMEL SAUCE: 1 cup granulated sugar 6 Tbsp salted butter, cubed 1/2 cup heavy cream, room temperature 1 tsp pure vanilla extract (optional) 1 teaspoon fine sea salt CHOCOLATE CAKE LAYERS: 2 and 1/4 cups all purpose flour 1 and 1/2 cups unsweetened cocoa powder 1 and 1/2 tsp salt 2 and 1/4 tsp baking soda 1 tsp baking powder 1 and 1/2 cups unsalted butter, room temperature 2 and 1/4 cups granulated sugar 4 large eggs, room temperature 3/4 cup sour cream, room temperature 1 and 1/2 Tbsp pure vanilla extract 1 and 1/2 Tbsp instant coffee granules 2 and 1/4 cups buttermilk, room temperature SALTED CARAMEL BUTTERCREAM: 3 cups Unsalted Butter, softene...

Ingredients White Velvet Cake Ingredients 14 oz (340 g) cake flour 12 oz (340 g) granulated sugar 1 tsp salt 1 Tbsp baking powder 1/2 tsp baking soda 5 oz (142 g) egg whites room temperature 4 oz (113 g) vegetable oil 10 oz (284 g) buttermilk room temperature or slightly warm 6 oz (170 g) butter unsalted and softened 2 tsp vanilla Ermine Frosting Ingredients 14 oz (397 g) granulated sugar 3 oz (85 g) flour 16 oz (454 g) whole milk 16 oz (454 g) unsalted butter room temperature 2 tsp vanilla extract 1/4 tsp salt Equipment Stand Mixer Whisk Attachment Paddle Attachment Instructions NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly. Heat oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside...

Ingredients 1 box   white cake mix    (plus ingredients to prepare the mix) Ingredients usually called for the cake mix: 3   eggs whites 1 cup   water 1/3 cup   vegetable oil Strawberry White Chocolate Mixture: 14 oz   sweetened condensed milk 3/4 cups   white chocolate chips 1   package   (3 oz JELL-O strawberry flavor gelatin) 1/4 cup   warm water Other ingredients: 2   cans   (21 oz each strawberry pie filling) 2 cups   heavy whipping cream   (full fat and cold) 2 tablespoons   sugar 1 teaspoon   vanilla extract 10-15   fresh strawberries   (sliced) Instructions Prepare White Cake: Preheat oven to 350F.  Grease and sprinkle with flour a 9-x-13 inch cake pan. Prepare white cake mix according to box instructions. Pour batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserte...

Ingredients 1 18 oz box red velvet cake mix* 2/3 cup unsalted butter melted 2 large eggs a few drops red food coloring optional* 3/4 cup white chocolate chips Instructions Preheat the oven to 350F degrees & line 2 cookie sheets with parchment paper or baking mats. In a large bowl, beat together the cake mix, melted butter & eggs until smooth. Optionally, beat in the food coloring for a more vivid red color. Mix in the chocolate chips. I like to reserve a couple tablespoons for placing on top of each cookie. Form into balls about 1 - 1.5 tablespoons in size and place 2 inches apart on a lined cookie sheet. I use a cookie scoop for this. Optionally dot the top of each cookie with a few extra chocolate chips. Bake for 8-11 minutes, or until the tops look set. Cool for 10 minutes, then transfer to a wire rack to continue cooling. Notes Do not prepare the cake mix as directed on the box. If your box of cake mix is 15oz, I r...

Ingredients 1 cup butter, melted ½ cup unsweetened cocoa powder 2 cups all-purpose flour 2 cups granulated sugar 4 large eggs 4 teaspoons vanilla extract Chocolate Frosting ¼ cup butter, softened ¼ cup milk ( I use 2%) ¼ cup unsweetened cocoa powder 3 cups powdered sugar Instructions Preheat oven to 350° F. Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside. In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth. Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick) Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them! FOR CHOCOLATE FROSTING: B...

Ultimate Homemade Chocolate Cake 1 3/4 cups of granulated sugar  1 3/4 cup of all-purpose flour  1 1/4 cup of dutch processed cocoa  1 1/2 tsp. of baking powder  1/4 tsp. of baking soda  1 tsp. of salt  2 eggs, at room temp.  1 cup of milk, at room temp.  1 /2 cup of canola oil  1 tbsp. of vanilla  3 tbsp. of sour cream 1 cup of hot coffee Instructions  Pre-heat oven to 350 degrees Mix all the dry ingredients together in bowl. In another large bowl, whisk the eggs, milk, oil, vanilla, and sour cream together.   Add the wet ingredients to the dry ingredients and mix on medium speed for 3 minutes, scraping down the sides of the bowl as needed. Add the hot coffee to the cake batter and mix in by hand until well combined. Pour the batter into the well greased pan/pans and bake until a toothpick inserted in the center comes out with only a few crumbs attached. *baking time depends on the pan y...

INGREDIENTS FOR THE CHEESECAKES 12 Oreos 4 tbsp. melted butter 1 1/2 (8-oz.) blocks cream cheese, softened 1/3 c. granulated sugar 1 tbsp. all-purpose flour 1 tbsp. cocoa powder 1/4 tsp. kosher salt 2 large eggs 1 c. bittersweet chocolate chips, melted FOR THE CHOCOLATE GANACHE 1/4 c. chocolate chips 3 tbsp. heavy cream FOR THE CHOCOLATE WHIPPED CREAM 3/4 c. heavy cream 3 tbsp. chocolate syrup 1 (1.55-oz) Hershey's bar, broken into small pieces, for garnish DIRECTIONS Preheat oven to 350°. Line 12 muffin tins with paper liners. Make crust: In a large resealable plastic bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moistened. Press about 1 tablespoon of crumb mixture into the bottom of each liner. Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stan...

Ingredients Cookie Bars 275 g Plain Flour 1 tsp Bicarbonate of Soda 1/2 tsp Salt 1 tbsp Corn Flour 115 g Unsalted Butter 55 g Granulated Sugar 135 g Light Brown Sugar 1 medium Egg 1 tsp Vanilla Extract 100 g White Chocolate Chips 100 g Milk Chocolate Chips 100 g Dark Chocolate Chips Homemade Caramel 200 g Unsalted Butter 3 tbsp Caster Sugar 4 tbsp Golden Syrup 397 g Condensed Milk (one tin) Chocolate Decoration 100 g White Chocolate 100 g Milk Chocolate 100 g Dark Chocolate Grams - Ounces Instructions For the Cookie Bars Preheat your oven to 190C/170C Fan and line a 9x9inch Square Tin with parchment paper, and leave to the side for now. Whisk/Mix the Plain Flour, Bicarbonate, Salt and Cornflour together so its evenly distributed – leave to the side. In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. ...