Banana Cake with Cream Cheese Icing

• 1.5 cups very ripe bananas (3 fresh bananas or 4 thawed, previously frozen bananas)
• 2 tsp lemon juice
• 3 cups all-purpose flour
• 1.5 tsp baking soda
• 1/4 tsp salt
•  3/4 cup soft butter
• 2 cups sugar
• 3 eggs
• 2 tsp vanilla
• 1.5 cups buttermilk (OR milk soured with one tbsp vinegar or lemon juice)

To prepare: Pre-heat oven to 275º F, and grease and flour (or spray), a 9×13 cake pan.

Mash banana and mix with lemon juice and set aside. In a med bowl, mix flour, baking soda and salt.  Set aside.

If you’re making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside.

In a large bowl, cream butter and sugar with electric beaters.

Beat in eggs, one at a time.  Stir in vanilla.

Beat in flour mixture alternately with buttermilk.

Stir in bananas.

Pour batter into your cake pan.

Bake at 275º F for 1 hour and 10 mins (or until knife comes out clean). 

Immediately place in freezer for 45 minutes. (if not completely cool upon removal from freezer, let cool further before icing). No need to cover the cake, but you’ll want to place it on a thick, folded towel to protect items underneath.

CREAM CHEESE ICING:

1/2 cup softened butter

8 oz cream cheese, room temp

1 tsp vanilla

3.5 powdered sugar*

Cream butter and cream cheese. Beat in vanilla and icing sugar on low until combined, then high until smooth.

*Add sugar a little at a time to taste. I use about half the amount.

Royal Icing

• 3-4 tablespoons meringue powder
• 4 cups powdered sugar
• 1/2 cup water
• 1 teaspoon lemon extract

1. Whisk together meringue powder and powdered sugar.

2. Pour mixture into bowl of a stand mixer fitted with whisk attachment.

3. Add warm water and mix on high speed for about 5-7 minutes or until stiff peaks are achieved.

4. Transfer to a piping bag and use to assemble gingerbread house pieces.

5. Cover remaining royal icing with a damp towel to prevent crusting

Royal icing recipe found HERE at hgtv.com

We used this recipe for our gingerbread houses (recipe found HERE on the blog or HERE at tikkido.com)

Gingerbread Houses

• 2 C granulated white sugar
• 1 C plus 2T brown sugar
• 1 C solid vegetable shortening
• 4 eggs
• 3 T molasses
• 1 1/2 t salt
• 2 t baking soda
• 1 T ginger
• 1 T cinnamon
• 6 C flour

In a heavy duty stand mixer, combine shortening and sugars.  Add the eggs, one at a time, beating until fluffy after each addition.  Add the molasses, salt, soda, ginger, and cinnamon. Mix completely.  Add the flour, one cup at a time.  This is a stiff dough, but even so, you might not need quite all six cups if you're in a very dry climate.  If the dough is starting to crumble and not hold together, no more flour!

Roll the dough to an even 18" thickness and cut out the shapes for your gingerbread house. 

Bake at 375 for 10-12 minutes.  Let cool and construct the gingerbread house on covered cardboard.

Recipe found HERE and templates HERE at tikkido.com

Printable Standard Gingerbread House Template (Front and Back)

Printable Standard Gingerbread House Template (Sides and Roof)

Printable Standard Gingerbread house Template (Door, Windows, and Shutters)

Royal Icing

• 3-4 tablespoons meringue powder
• 4 cups powdered sugar
• 1/2 cup water
• 1 teaspoon lemon extract

1. Whisk together meringue powder and powdered sugar.

2. Pour mixture into bowl of a stand mixer fitted with whisk attachment.

3. Add warm water and mix on high speed for about 5-7 minutes or until stiff peaks are achieved.

4. Transfer to a piping bag and use to assemble gingerbread house pieces.

5. Cover remaining royal icing with a damp towel to prevent crusting


Royal icing recipe found HERE at hgtv.com

Peanut Butter Million Dollar Cookies

• 1/2 c creamy peanut butter
• 1/2 c brown sugar
• 1/2 c soft butter
• 1/2 c sugar
• 1 egg
• 1 tsp vanilla
• 1/2 tsp salt
• 1 tsp baking soda
• 1 3/4 c flour

(filling)
• 1/2 c creamy peanut butter
• 1/2 c powdered sugar

(coating)
• 1/4 c sugar
• 1/2 tsp cinnamon


1. In a large bowl cream: sugars, peanut butter, and butter

2. Add egg and vanilla, mix on low until combined

3. In a separate bowl: combine dry ingredients and then add to large bowl. Mix until just combined. 

4. In another bowl: stir peanut butter and powdered sugar. Roll into 24 1 in balls

5. Flatten large cookie scoop of dough from large bowl. Place peanut butter ball in the middle wrap the dough around the ball then roll in cinnamon sugar mixture. 

Bake 375 for 8 mins






Recipe shared by Drue N.

Cinnamon Rolls

• 2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
• 6 tablespoons shortening (Crisco)
• 1 cup granulated sugar
• 7 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups) *I used more than 7.5 cups
• 2 cups hot water
• 2 eggs, beaten
• 1 tablespoon salt
• 4 tablespoons softened butter
• 1 cup brown sugar
• 1 tablespoon cinnamon

**yield: 30 cinnamon rolls

1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.

2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.

3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.

4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with softened butter.

5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.

6. Let the rolls rise until double in bulk. Bake at 350 until golden. (ORIGINAL RECIPE: Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes.)

Recipe found HERE at twopeasandtheirpod.com

Original recipe offers a frosting, but I love using the frosting found HERE on my blog or from the original post found HERE at pastryaffair.com

Cream Cheese Frosting

Cream Cheese Frosting
(Half is usually enough for non-frosting fans)

• 8 ounces cream cheese, room temperature 
• 1/4 cup unsalted butter, room temperature 
• 1 teaspoon vanilla extract 
• 3/4 teaspoon salt 
• 3 cups powdered sugar

In a large mixing bowl, beat together the cream cheese and butter until smooth. Beat in the salt and vanilla. Gradually beat in the powdered sugar. If frosting is too soft, add more powdered sugar until it reaches a spreadable consistency. Likewise, if the frosting is too stiff, add more milk until it reaches a spreadable consistency.

Before serving, pipe or spread frosting on top of cooled cupcakes and decorate with a few fresh blueberries, if desired. If cupcakes will sit out more than a day, keep refrigerated in an airtight to help preserve the cupcakes. Serve at room temperature.

Recipe found HERE at Pastry Affair

Blueberry Cream Cheese Cake

• 1/4 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1/3 cup sour cream
• 1/4 cup vegetable oil
• 1 tablespoon vanilla extract
• 1 3/4 cups cake flour *
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup milk
• 1 1/2 cups fresh blueberries

Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with baking cups.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the sour cream, vegetable oil, and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Mix in the milk, stirring until batter is uniform and smooth. Stir in the blueberries.

**Fill baking cups about 2/3 full (or a little less) and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, transfer cupcakes to a cooling rack, and allow to cool to room temperature before frosting.

*cake Flour: 1 cup flour - 2 tablespoons + 2 tablespoons corn starch

**can do two 9 in circle cake pans

Cream Cheese Frosting 

(not a huge frosting fan, so half this recipe was plenty)

• 8 ounces cream cheese, room temperature 
• 1/4 cup unsalted butter, room temperature 
• 1 teaspoon vanilla extract 
• 3/4 teaspoon salt 
• 3 cups powdered sugar

In a large mixing bowl, beat together the cream cheese and butter until smooth. Beat in the salt and vanilla. Gradually beat in the powdered sugar. If frosting is too soft, add more powdered sugar until it reaches a spreadable consistency. Likewise, if the frosting is too stiff, add more milk until it reaches a spreadable consistency.

Before serving, pipe or spread frosting on top of cooled cupcakes and decorate with a few fresh blueberries, if desired. If cupcakes will sit out more than a day, keep refrigerated in an airtight to help preserve the cupcakes. Serve at room temperature.

Recipe found HERE at Pastry Affair

Three Cheese Chicken Alfredo Bake

• 1 (16 ounce) box Penne pasta noodles
• 2 (10 ounce) containers Alfredo sauce
• 1 cup sour cream
• 1 (15 ounce) container cottage cheese
• 2 cloves of garlic, minced
• 2 cups cooked, diced chicken
• 1/2 lb cooked bacon
• 1/4 cup grated Parmesan cheese
• 2 teaspoons dried Parsley
• 1 teaspoon Italian seasoning
• 2 cups shredded Mozzarella cheese

1. Boil Penne pasta in a large pot of water, according to package directions. Drain water, and then return pasta to pot. Add all the remaining ingredients, except for the mozzarella cheese. Stir together to combine and then pour mixture into a greased 9×13 baking dish. Sprinkle the top evenly with the mozzarella cheese.
2. Bake at 350 degrees F. for 30 minutes, or until hot and bubbly.

Recipe adapted from HERE at life-in-the-lofthouse.com

Sugar Cookies

• 1 1⁄2 cups sugar
• 1 1⁄2 cups butter, softened (no substitutes)
• 2 large eggs
• 2 tablespoons vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar

In a mixing bowl, cream together sugar and butter until fluffy.

Add eggs and vanilla; beat well.

Stir together dry ingredients; gradually add to creamed mixture until completely blended.

Cover and chill for at least 30 minutes.

On a lightly floured surface, roll dough to 1/4-inch thickness.

Cut with various shaped cookie cutters dipped in flour.

Transfer cookies to ungreased cookie sheet.

Bake at 350° for 10-12 minutes.

Cool on wire racks.

Recipe found HERE at food.com

Chocolate Chip Cookies

• 3/4 cup brown sugar
• 3/4 cup white sugar
• 1 cup butter
• 2 eggs
• 1 tsp vanilla
• 1 tsp baking soda
• 1 tsp salt
• 2 3/4 cup flour
• 3 tsp hot water
• 1 package mini semi-sweet chocolate chips

Cream first five ingredients together. Mix dry ingredients and add to creamed mixture. Mix in hot water. Add chocolate chips. 

Bake 350 degrees for about 11 minutes. Let rest on cookie sheet for 5 minutes before transferring to cooling rack.

Recipe shared by Drue N.