TOP 10

Here is a list of my 8 favorite recipes!

01

Chocolate Whoopie Pies

Whether you're looking for a fun halloween treat or just pure deliciousness, check out this recipe.

Ingredients––Whoopie Pies:
8 T Butter, room temp
1 1/4 C sugar
1 Egg
1 C Buttermilk, room temp
1 t Vanilla extract
2 C Flour
3/4 C Cocoa Powder
1.5 t Baking Soda
1 t Salt
1/2 t Baking Powder

02

Chocolate Mint S'mores Ice Cream Cake

This mouth watering treat combines hot marshmallows and cold ice cream to make a perfect dessert.

Ingredients:
3 Sleeves Graham Crackers
⅔ C Butter, melted
2 Bags Dark Chocolate Chips
2 C Heavy Whipping Cream
2-3 Pints Ice Cream, warmed
1 Bag Mini Marshmallows

03

Chocolate Pecan Pie

Need a delicious holiday treat? Look no further.

Ingredients––Crust:
4 C Flour
1/4 t Salt
6 T Water
2/3 C Butter, cold

Ingredients––Filling:
6 T Butter
1/2 C Light Brown Sugar
1 T Cocoa Powder
1/2 t Salt
3/4 C Corn Syrup
4 Eggs
1.5 C Pecans, halved
1/2 C Chocolate, chopped

04

Boston Cream Pie

Fortunately, Boston cream pie is West Coast friendly too!

Ingredients––Cream Filling
4 C Half and Half
12 Egg yolks
1 C Sugar
1 Pinch Salt
½ C Flour
8 T Butter, cold, cut in 8 sections
3 t Vanilla Extract

06

Chocolate Skillet Cookie

Is it a cookie or a cake? Bake to find out.

Ingredients:

1 C Unsalted Butter, room temp

3 C Flour

1 T Baking Powder

1 1/4 C Sugar

1/2 C Brown Sugar, packed

3 Eggs, room temp

2 t vanilla extract

2 C Chocolate Chips

1 t sea salt (optional)

Ice Cream (optional)

07

Celebration Cupcakes

Yes, you can celebrate your birthday early for these treats.

Ingredients––Cupcakes:

1 3/4 C Cake Flour

3/4 t Baking Powder

1/4 Baking Soda

1/4 Salt

1/2 C Butter, room temp

1 C Granulated Sugar

3 Egg Whites, room temp

2 t Vanilla Extract

1/2 C Sour Cream, room temp

1/2 C Whole Milk, room temp

1/2 C Rainbow Sprinkles

Ingredients––Frosting:

1 C Unsalted Butter, room temp

4-5 C Confectioner's Sugar

1/4 C Heavy Cream, room temp

2 t vanilla extract

08

Cream Cheese Raspberry Swirl Brownies

Brownies+cream cheese. What could be better?

Ingredients––Brownie:

1/2 C Butter

4 Oz Unsweetened Baking Chocolate

2 C Sugar

4 Eggs

1 C Flour

1/2 t Baking Powder

Ingredients––Cream Cheese Filling:

8 Oz Cream Cheese, softened

1/3 C Sugar

1 Egg

1/2 t Vanilla Extract

1/2 C Raspberries, seedless

Ingredients––Filling:
1/4 C Pumpkin Purée
6 Oz Cream Cheese
4 T Butter
1/8 t Ground Cloves
1/8 t Ground Cinnamon
1/8 t Ground Nutmeg
1/8 t Salt
1/4 t Vanilla Extract
3/4 C Powdered Sugar
1/4 Chopped Chocolate

Directions––Whoopie Pies:
—With a stand mixer, beat butter and sugar until fluffy and light (3 min). Mix in the egg, buttermilk, and vanilla.
—In another bowl, whisk flour, cocoa powder, salt, baking soda, and baking powder. Slowly add dry mixture to wet mixture.
—Chill batter in fridge for 10 minutes. Scoop into 16 large balls on parchment-lined baking sheets and bake at 400 for about 12 min until just set. Cool on racks.

Directions––Filling:
—In stand mixer, whisk pumpkin, butter, and cream cheese

—Add spices, salt, and vanilla, then slowly add powdered sugar. Food in chocolate chips
—Spread onto a pie bottom, then top with another cookie, repeat for all

Directions:
—Place parchment paper on the bottom of a springform pan, and coat with butter. Preheat the oven to 350°.
—Crush graham crackers in food processor or with a rolling pin. You can also buy graham cracker crumbs! Combine with the melted butter. Press onto the bottom and sides of the pan. Bake for 10 minutes, then remove from oven to cool slightly.
—Melt the heavy cream and chocolate chips in a large bowl. Pour half of the mixture into the pan.
—Spread the soft ice cream on top of the chocolate layer and mush with the back of a spoon to create an even layer.
—Pour the other half of the chocolate mixture on top of the ice cream, then freeze for multiple hours.
—Place the marshmallows on the top of the dessert. Instead of mini marshmallows, feel free to try the jumbo size! Broil the cake in the oven for 1-2 minutes to brown the top of the marshmallows, or use a handheld kitchen torch.

Directions––Crust:
—Mix flour, salt in large bowl. Cut butter into 1/2 inch sections and mix into bowl with flour. Add water.
—Roll dough into a disk, refrigerate 10 min. Flour dough and roll onto parchment paper.
—Fold into thirds and transfer to pie pan. Refrigerate 15 min. Blind bake at 375 for 12 min.

Directions––Filling:
—Beat butter, sugar, cocoa powder, salt, eggs, and syrup on medium speed. Stir in pecans and chocolate chips. Decorate top of pies with pecans.
—Pour into pan, bake at 375 for 40-50 min.

Ingredients––Cake:
1 ½ C Flour
1 ½ t Baking Powder
¾ t Salt
¾ C Milk
6 T Butter
1 ½ t Vanilla Extract
3 Lg Eggs
1 ½ C Sugar

Ingredients––Glaze:
1 C and 1 T Sugar
1 T water
½ C Heavy Cream
4 oz Bittersweet Chocolate, finely chopped

Directions––Cream Filling:
—Heat half-and-half in a saucepan over medium heat until just simmering.
—Whisk eggs, sugar, and salt in a medium bowl until smooth. Add in the flour.
—Remove the pot from heat and slowly pour 1 cup of it into the dry ingredients, constantly whisking. Then return egg mixture back to half and half pot.
—Put saucepan back to medium heat and whisk constantly 1 minute until mixture thickens, then turn to low heat and whisk constantly for 8 minutes.
—Turn heat back to medium and whisk vigorously until bubbles burst surface, 1-2 minutes. --Remove from heat, whisk in butter and vanilla.
—Put filling in a bowl and place buttered parchment on top. Refrigerate 2-24 hours.

Directions––Cake:
—Whisk flour, baking powder, and salt in a bowl.
—Melt milk and butter in small saucepan over low heat. Remove from heat, add vanilla, and cover.
—With a mixer, beat eggs and sugar at high speed for about 5 minutes.
—Whisk in hot milk mixture, then dry ingredients
—Bake at 325 for 15 minutes (longer if only do 2 layers). Cool cakes for 2 hours, remove from pans.

Directions––Glaze:
—Melt sugar and water in small saucepan on low heat mixing constantly, then turn to medium heat and add the heavy cream.
—Remove from heat and add chocolate, whisk 30 seconds. Let stand 5 minutes.
—Assemble cake, then let chill for 3 or more hours.

Directions:

––Preheat oven to 350˚F and greate 12-inch cast iron skillet

––Whisk flour, baking powder in medium bowl

––Cream butter with sugar and brown sugar in stand mixer with paddle attachment

––Add eggs one at a time, add vanilla extract and beat until combined

––Add flower mixture, mix until just combined, beat in chocolate chips

––Scrape batter into skillet and add sea salt

––Bake for 30-35 minutes, remove and cool for 10 minutes before adding ice cream

Recipe: Just a taste

Directions––Cupcakes:

––Preheat oven to 350˚F, Line muffin pan with cupcake liners

––Whisk cake flour, baking powder, baking soda, and salt in mixer

––Beat butter and sugar on high until smooth and cream, about 2 minutes

––Add egg whites and vanilla, beat on medium high until combined, beat in sour cream

––Add dry ingredients, pour in milk, do not overmix, scrape bowl as needed.

––Gently whisk in sprinkles

––Spoon batter into liners, about 2/3 full

––Bake 19-22 minutes, cool completely before frosting

Directions––Frosting:

––Beat butter on medium speed for two minutes in mixer

––Add sugar, heavy cream, and vanilla, beat on medium high for 2 minutes

––Frost the cupcakes and add sprinkles on top

Directions––Brownies:

––Preheat oven to 350˚F, grease 13x9 baking pan

––Combine butter and chocolate in saucepan, melt over low heat stirring constantly, remove from heat and let cool slightly, stir in 2 cups sugar

––Add eggs one at a time, add flower, baking powder, salt

––Spread batter evenly in pan and set aside

Recipe: Just a Taste

Directions––Cheese Cream Filling:

––Combine cream cheese, sugar, egg, vanilla, and raspberry in small bowl

––Beat at medium speed with electric mixer until smooth

––Pour evenly over batter in pan

––Swirl filling with a butter knife, bake 45-50 minutes, cool

Recipes and photos from @saras_snacks

Recipe: Sally's Baking Addiction