Easy Birthday Cookbook [2 ed.]

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Easy Birthday Cookbook [2 ed.]

Table of contents :
Table of Contents
Cream Cheese & Buttered Onion Dogs
Chocolaty Apples
Chocolaty Cookies
Nutty Cake
Jalapeno Poppers
Pudding Pie
Baked Seattle Snack
Rice Pudding with Cherry Sauce
Countryside Apple Pie
Celebration Apple Juice
Easiest Apple Crisp
Fried Apples
Kids Favorite Chocolaty Popcorn
Gourmet Popcorn
State Fair Popcorn
Candied Popcorn
Cupcake Brownies
Butterfinger Cupcakes
American Cupcakes
Simply Complex Cupcake
Snow Bunny Cupcakes
Choco-Choco-Choco Cupcakes
Mariam’s Favorite Banana Cupcakes
Pirate Cupcakes
Black & White Cupcakes
Cupcakes Pecan
Cheesy Cherry Cupcakes
Jelly Cupcakes
Halloween Cupcakes
Cream Cheese Brownies
New York Style Cheesecake
Classical Hawaiian Birthday Cake
Maui Cheesecake
Hawaiian Vanilla Pineapple Bread
Pineapple Walnut Bread
Tropical Chocolate
Coconut Rice Bread
Hawaiian Desserts
Hawaiian Lemon Pie
Chocolate Macadamia Nut Treats
Candy Cookies
Easy Birthday Cookies
Old-Fashioned Cake
Summer Birthday Cake
Decadent Chocolate Birthday Cake
Yellow Pineapple Cake
Layered Birthday Cake
Almond Brittle
Almond Forest
Devils on Horseback
Classical Empanada I
Fried Empanada
Apricot Empanadas
Empanadas of Pineapple
Cheese Empanada
Banana Empanada
Orange, Blueberry, Strawberry, White Cake Trifle
Sour Kiwi, Pineapple, Angel Food Cake Trifle
Vanilla Raspberry Layered Cake
Chocolate Chocolate Chocolate Brownie Layered Cake
Cream Cheese, Blueberry, Angel Food Cake Trifle
Double Lemon Strawberry Angel Food Cake Trifle
Peanut Butter Candy Cake
Brownies, Cookies, and Pudding Layered Cake
Vanilla, Cranberries, and Ginger Layered Cake

Citation preview

Easy Birthday Cookbook Delicious Birthday Recipes for Celebrations of All Ages

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents Cream Cheese & Buttered Onion Dogs 9 Chocolaty Apples 12 Chocolaty Cookies 13 Nutty Cake 14 Jalapeno Poppers 15 Pudding Pie 16 Baked Seattle Snack 17 Rice Pudding with Cherry Sauce 18 Countryside Apple Pie 19 Celebration Apple Juice 22 Easiest Apple Crisp 23 Fried Apples 24 Kids Favorite Chocolaty Popcorn 25 Gourmet Popcorn 26

State Fair Popcorn 27 Candied Popcorn 28 Cupcake Brownies 29 Butterfinger Cupcakes 32 American Cupcakes 33 Simply Complex Cupcake 34 Snow Bunny Cupcakes 35 Choco-Choco-Choco Cupcakes 36 Mariam’s Favorite Banana Cupcakes 37 Pirate Cupcakes 38 Black & White Cupcakes 39 Cupcakes Pecan 42 Cheesy Cherry Cupcakes 43 Jelly Cupcakes 44 Halloween Cupcakes 45

Cream Cheese Brownies 46 New York Style Cheesecake 47 Classical Hawaiian Birthday Cake 48 Maui Cheesecake 49 Hawaiian Vanilla Pineapple Bread 52 Pineapple Walnut Bread 53 Tropical Chocolate 54 Coconut Rice Bread 55 Hawaiian Desserts 56 Hawaiian Lemon Pie 57 Chocolate Macadamia Nut Treats 58 Candy Cookies 59 Easy Birthday Cookies 62 Old-Fashioned Cake 63 Summer Birthday Cake 64

Decadent Chocolate Birthday Cake 65 Yellow Pineapple Cake 67 Layered Birthday Cake 68 Almond Brittle 72 Almond Forest 73 Devils on Horseback 74 Classical Empanada I 75 Fried Empanada 76 Apricot Empanadas 77 Empanadas of Pineapple 78 Cheese Empanada 79 Banana Empanada 82 Orange, Blueberry, Strawberry, White Cake Trifle 83 Sour Kiwi, Pineapple, Angel Food Cake Trifle 84 Vanilla Raspberry Layered Cake 85

Chocolate Chocolate Chocolate Brownie Layered Cake 86 Cream Cheese, Blueberry, Angel Food Cake Trifle 87 Double Lemon Strawberry Angel Food Cake Trifle 88 Peanut Butter Candy Cake 89 Brownies, Cookies, and Pudding Layered Cake 90 Vanilla, Cranberries, and Ginger Layered Cake 91

Cream Cheese

& Buttered Onion Dogs

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 533 kcal Fat 40.6 g Carbohydrates 28.8g Protein 13.8 g Cholesterol 92 mg Sodium 1354 mg

Ingredients 1/4 C. butter 1 Walla Walla or other sweet onion, thinly sliced 1 (4 oz.) package cream cheese 4 hot dogs, or your favorite sausages 4 hot dog buns

brown mustard sauerkraut (optional)

Directions 1. 2. 3. 4. 5.

Set your outdoor grill for medium-high heat and coat the grill grate lightly. In a skillet, melt butter over medium heat and cook the onion for about 15 minutes or till softened. In another small pan, add the cream cheese and heat over low heat till it becomes soft. Meanwhile, cook the hot dog buns on the grill till golden brown from both sides. Place the cream cheese over the hot dogs buns evenly, followed by hot dog or sausage, onion, mustard and sauerkraut (if you like).

Cream Cheese & Buttered Onion Dogs

9

CHOCOLATY

Apples

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 792 kcal Fat 35.7 g Carbohydrates 118.8g Protein 14.9 g Cholesterol 5 mg Sodium 336 mg

Ingredients 6 Granny Smith apples 6 wooden sticks 1 (14 oz.) package individually wrapped caramels, unwrapped 2 tbsps water

1/2 tsp vanilla extract 3 C. trail mix 1 C. semisweet chocolate chips

Directions 1. 2. 3. 4.

Line a large cookie sheet with lightly greased aluminum foil. Insert wooden sticks in each apple about 3/4 of the way into the stem end. Arrange the apples onto the prepared cookie sheet. In a pan, mix together water and caramel over low heat and cook, stirring occasionally, till the caramel is melted and smooth. 5. Stir in the vanilla and immediately, remove it from heat. 6. In a shallow dish, place the trail mix. 7. Dip each apple into the caramel mixture evenly and roll it in the trail mix evenly. 8. Place the apples into a cookie sheet and refrigerate to chill. 9. In a microwave safe bowl, microwave on high for about 30 seconds or melted completely, stirring occasionally. 10. Drizzle the apples with melted chocolate and chill again before serving.

12

Chocolaty Apples

Chocolaty

Cookies

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 24 Calories 171 kcal Fat 10.7 g Carbohydrates 19.2g Protein 2.4 g Cholesterol 29 mg Sodium 62 mg

Ingredients 1 1/2 C. sifted whole wheat flour 1/2 tsp baking soda 1 1/3 C. packed brown sugar 2/3 C. unsalted butter 1/4 tsp salt 2 eggs 1 tsp vanilla extract

1 tbsp instant espresso powder 3 (1 oz.) squares unsweetened chocolate 3/4 C. halved macadamia nuts

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your oven to 350 degrees F before doing anything else and lightly coat cookie sheets. In a bowl, mix together flour, baking soda and salt. In another bowl, add brown sugar and butter and beat till smooth. Add the eggs, one at a time, beating continuously and stir in the vanilla and espresso. Slowly, add the flour mixture into the egg mixture, beating continuously. Meanwhile in a double broiler, melt the chocolate chips over low heat and let it cool. Add melted chocolate and nuts into the flour mixture and stir till well combined. Place the mixture onto prepared cookie sheets in a single layer. Cook everything in the oven for about 12 minutes or till the top becomes golden brown.

Chocolaty Cookies

13

NUTTY

Cake

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 24 Calories 144 kcal Fat 6g Carbohydrates 21.2g Protein 2.2 g Cholesterol 26 mg Sodium 108 mg

Ingredients 1 C. white sugar 1/2 C. unsalted butter 2 eggs 4 ripe bananas, mashed 2 C. all-purpose flour

1 tsp baking soda 1/2 tsp salt 1/2 C. chopped walnuts 1 tsp vanilla extract

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly coat and flour a cake pan. 2. In a bowl, add sugar and butter or margarine and beat till smooth and add remaining ingredients and beat till well combined. 3. Transfer the mixture into the prepared cake pan evenly and cook everything in the oven for about 30 minutes. 4. Serve the cake with your favorite frosting after cooling.

14

Nutty Cake

Jalapeno

Poppers

Prep Time: 15 mins Total Time: 30 minsr Servings per Recipe: 18 Calories 73 kcal Fat 6.9 g Carbohydrates 1.7g Protein 2g Cholesterol 14 mg Sodium 158 mg

Ingredients 18 fresh jalapeno peppers, halved lengthwise and seeded 1 (8 oz.) package cream cheese, softened 1 (5.25 oz.) package frozen vegetarian bacon strips, thawed

toothpicks

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly coat a baking sheet. 2. Divide the cream cheese into each jalapeno half evenly and wrap with 1 bacon strip and secure with a toothpick. 3. Place the jalapeno halves onto the prepared baking sheet in a single layer and cook everything in the oven for about 12 minutes or till crisp.

Jalapeno Poppers

15

PUDDING

Pie

Prep Time: 7 mins Total Time: 7 mins Servings per Recipe: 8 Calories 250.7 Cholesterol 81.5mg Sodium 196.2mg Carbohydrates 12.8g Protein 1.2g

Ingredients 1 pint heavy whipping cream 1 (3 1/2 oz.) boxes instant pudding mix, any flavor

Directions 1. In a chilled metal bowl, add whipping cream and beat till it just starts to thicken. 2. Slowly, add the pudding mix, and beat everything continuously till the mixture becomes thick. 3. (If you like fruity fillings then fold your favorite fruit into the cream before it becomes thick).

16

Pudding Pie

Baked

Seattle Snack

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 18 Calories 198.4 Cholesterol 13.5mg Sodium 152.5mg Carbohydrates 21.4g Protein 4.0g

Ingredients 18 C. popped popcorn, use light butter microwave popcorn 1 C. salted peanuts, could also use honey roasted instead 1/2 C. butter

3/4 C. brown sugar 1/4 C. molasses

Directions 1. Set your oven to 350 degrees F before doing anything else and line 2 large baking sheets with wax paper. 2. Divide the popped popcorn between both prepared baking sheets and top each with peanuts evenly. 3. Melt butter in a small pan on medium heat then stir in the molasses and brown sugar. 4. Bring everything to a gentle simmer and cook for 5 minutes. 5. Remove the mix from the heat and place over the popcorn evenly. 6. Cook everything in the oven for about 15 minutes, stirring every 3 minutes.

Baked Seattle Snack

17

RICE PUDDING

with Cherry Sauce

Prep Time: 15 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 566.2 Cholesterol 124.9mg Sodium 289.7mg Carbohydrates 46.2g Protein 9.9g

Ingredients 4 C. whole milk 2/3 C. pearl rice 1/2 tsp salt 1 1/2 tsps pure vanilla extract 2 C. heavy whipping cream 1/2 C. granulated sugar

1/2 C. sliced almonds, toasted 1 (16 oz.) cans cherries in juice 1 tbsp cornstarch 1/3 C. water

Directions 1. 2. 3. 4. 5. 6. 7. 8.

For the rice, in a medium pan, bring milk to a boil on medium-heat and, stir in the rice and salt. Reduce the heat to low and simmer, covered, for about 50 minutes or till done completely. Transfer the rice into a heat-proof bowl and cover slightly with plastic wrap and refrigerate to cool. Meanwhile in a bowl, add whipping cream, sugar and vanilla. Beat the mix till stiff peaks form. Add the cream mixture into the bowl of rice and stir to combine and again refrigerate. For the Cherry sauce, in a pot bring the cherries to a boil on medium-high heat. Meanwhile in a bowl, mix together cornstarch and water and add in the cherries, stirring continuously. 9. Cook, stirring continuously, for about 1 minute or till mixture becomes thick and refrigerate to cool completely. 10. Before serving, place the cherry sauce over the rice mixture and serve with a garnishing of almonds. 18

Rice Pudding with Cherry Sauce

Countryside

Apple Pie

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 358 kcal Fat 16.4 g Carbohydrates 52g Protein 2.5 g Cholesterol 23 mg Sodium 210 mg

Ingredients 1 (9 inch) deep dish pie crust 5 C. apples - peeled, cored and thinly sliced 1/2 C. white sugar 3/4 tsp ground cinnamon 1/3 C. white sugar

3/4 C. all-purpose flour 6 tbsp butter

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 400 degrees F before doing anything else. In an unbaked pie shell, place the sliced apples. In a small bowl, mix together 1/2 C. of the sugar and cinnamon and sprinkle over the apple slices. In another bowl, mix together the flour and the remaining sugar. With a pastry cutter, cut the butter and mix till a crumbly mixture forms. Place the mixture over the apple slices evenly and cook everything in the oven for about 40 minutes.

Countryside Apple Pie

19

CELEBRATION

Apple Juice

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 12 Calories 168 kcal Fat 0.1 g Carbohydrates 42.1g Protein 0.2 g Cholesterol 0 mg Sodium 19 mg

Ingredients 1 (32 fluid oz.) bottle apple juice, chilled 1 (12 fluid oz.) can frozen cranberry juice concentrate 1 C. orange juice

1 1/2 liters ginger ale 1 apple,

Directions 1. In a large punch bowl, add the apple juice, orange juice and cranberry juice concentrate and stir till dissolved completely. 2. Slowly, pour the ginger ale on top. 3. Cut the apple thinly in vertical slices. 4. Place the apple slices on the top in the punch bowl.

22

Celebration Apple Juice

Easiest

Apple Crisp

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 361 kcal Fat 15.6 g Carbohydrates 55.7g Protein 2g Cholesterol 41 mg Sodium 110 mg

Ingredients 4 C. apples - peeled, cored, and sliced 1 tsp ground cinnamon 1 C. white sugar

3/4 C. all-purpose flour 1/2 C. cold butter

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease an 8x8-inch casserole dish. 2. Place the apple slices in the bottom of the prepared baking dish evenly. 3. Sprinkle with the cinnamon and drizzle with the water evenly. 4. In a bowl, mix together the sugar and flour. 5. With a pastry cutter, cut the butter and mix till a crumbly mixture forms. 6. Place the mixture over the apple slices evenly and cook everything in the oven for about 30-40 minutes.

Easiest Apple Crisp

23

FRIED

Apples

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 263 kcal Fat 14.1 g Carbohydrates 37.5g Protein 0.4 g Cholesterol 0 mg Sodium 111 mg

Ingredients 5 apples - peeled, cored and sliced 1/4 C. vegetable oil 1/4 C. maple flavored syrup

1 pinch salt

Directions 1. In a cast iron pan, heat the oil on medium heat and cook the apple slices till soft on both sides. 2. Sprinkle everything with salt and drizzle the maple syrup over everything.

24

Fried Apples

Kids Favorite

Chocolaty Popcorn

Prep Time: 10 mins Total Time: 1 hr 45 mins Servings per Recipe: 16 Calories 185 kcal Fat 12 g Carbohydrates 18.9g Protein 3g Cholesterol 15 mg Sodium 164 mg

Ingredients 2 quarts popped popcorn 1 C. peanuts 3/4 C. sugar 1/4 C. corn syrup 1/4 C. cocoa powder

1/2 C. butter 1 tsp vanilla

Directions 1. Set your oven to 250 degrees F before doing anything else and grease a 15x10-inch baking dish. 2. In a large heatproof bowl, place the popcorn and peanuts. 3. In a pan, mix together the butter, corn syrup, sugar and cocoa powder on medium-high heat. 4. Bring to a boil, stirring continuously and cook for about 2 minutes. 5. Remove everything from the heat and immediately, stir in the vanilla extract. 6. Place the mixture over the popcorn and stir to combine. 7. Transfer the popcorn mixture into prepared baking dish. 8. Cook everything in the oven for about 30 minutes, stirring occasionally. 9. Remove everything from the oven and keep it aside to cool completely. 10. Break the dish into the desired size pieces and serve.

Kids Favorite Chocolaty Popcorn

25

GOURMET

Popcorn

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 10 Calories 355 kcal Fat 18.1 g Carbohydrates 45.2g Protein 7.6 g Cholesterol 0 mg Sodium 359 mg

Ingredients 1/3 C. light corn syrup 1/3 C. honey 1/3 C. white sugar 3/4 C. peanut butter

1 tsp vanilla extract 3 (3.5 oz.) packages microwave popcorn, popped

Directions 1. 2. 3. 4. 5.

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In a pan, mix together the honey, corn syrup and sugar. Bring to a boil, stirring continuously and cook for about 2 minutes. Remove everything from the heat and immediately, stir in the peanut butter and vanilla extract. Place the mixture over the popcorn and stir to combine. Keep it aside to cool completely and break the dish into the desired pieces.

Gourmet Popcorn

State Fair

Popcorn

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 10 Calories 216 kcal Fat 16.8 g Carbohydrates 11.3g Protein 5.5 g Cholesterol 25 mg Sodium 200 mg

Ingredients 1/2 C. bacon grease 3/4 C. unpopped popcorn kernels 1/2 tsp seasoned salt, or to taste 3 tbsp bacon bits

1 C. shredded Cheddar cheese

Directions 1. 2. 3. 4. 5. 6.

In a large pan, heat the bacon grease on high heat and add the 1-2 popcorn kernels. Cover the pan till popped and place the remaining popcorn kernels in an even layer. Cover the pan and remove everything from the heat and keep it aside for about 30 seconds. Return the pan to the heat and gently shake it. Now, shake the pan vigorously for about 1-2 minutes till the popping completes. Transfer the popcorn to a large bowl with the seasoned salt, cheddar cheese and bacon bits and stir to combine.

State Fair Popcorn

27

CANDIED

Popcorn

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 15 Calories 252 kcal Fat 13.2 g Carbohydrates 33.5g Protein 2.2 g Cholesterol 16 mg Sodium 291 mg

Ingredients 8 C. popped popcorn 4 C. crispy rice cereal squares 2 C. small pretzel twists 1 C. pecan halves 1 C. packed brown sugar 1/2 C. butter

1/4 C. light corn syrup 1 tsp vanilla extract 1/2 tsp baking soda

Directions 1. Set your oven to 300 degrees F before doing anything else. 2. In a large bowl, mix together the popcorn, pretzels, cereal and pecans. 3. In a pan, mix together the butter, corn syrup and sugar on medium heat. 4. Bring to a boil, stirring continuously and reduce the heat to medium-low. 5. Cook everything for about 5 minutes. 6. Remove everything from the heat and immediately, stir in the baking soda and vanilla extract. 7. Place the mixture over the popcorn mixture and stir to combine. 8. Transfer the mixture into a baking sheet and cook everything in the oven for about 15 minutes. 9. Remove everything from the oven and keep it aside to cool completely. 10. Break the dish into the desired pieces and serve.

28

Candied Popcorn

Cupcake

Brownies

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 213 kcal Carbohydrates 24.2 g Cholesterol 74 mg Fat 11.6 g Protein 3.2 g Sodium 289 mg

Ingredients 1 cup butter 1 cup chocolate chips 4 eggs 1 1/2 cups white sugar

1 cup all-purpose flour 1 teaspoon vanilla extract

Directions 1. 2. 3. 4. 5.

Preheat your oven to 325 degrees F and line muffin cups with wax paper. Now melt down chocolate chips and butter in a pan while stirring regularly. Whisk eggs and sugar together, then add flour and vanilla extract into this mixture. Add chocolate mixture and pour this into the prepared muffin cups, filling only half. Bake in the preheated oven for about 30 minutes or until a toothpick that is inserted in the cake comes out clean.

Cupcake Brownies

29

BUTTERFINGER

Cupcakes

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 24 Calories 187 kcal Carbohydrates 30.9 g Cholesterol 0 mg Fat 7.4 g Protein 1.9 g Sodium 223 mg

Ingredients 1 (18.25 ounce) packaged chocolate or yellow cake mix 36 pieces Butterfinger Bites Candy, chopped, divided

1 (12 ounce) container prepared chocolate or vanilla frosting

Directions 1. Preheat your oven to 350 degrees F and line muffin cups with wax paper. 2. Combine all the ingredients mentioned above in a large sized bowl very thoroughly after preparing the mixture according to the package instructions and pour this mixture into the muffin cups. 3. Bake in the preheated oven for about 25 minutes or until a toothpick that is inserted in the cake comes out clean and garnish with Butterfinger bites after letting it cool down.

32

Butterfinger Cupcakes

American

Cupcakes

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 24 Calories 194 kcal Carbohydrates 25.3 g Cholesterol 19 mg Fat 10.3 g Protein 2.9 g Sodium 218 mg

Ingredients 1 (8 ounce) package cream cheese 1/4 cup confectioners' sugar 1 egg 1 (6 ounce) package chocolate chips 1 (18.25 ounce) package chocolate cake mix 4 maraschino cherries 4 milk chocolate candy kisses

4 walnut halves 1 (1.4 ounce) bar chocolate covered toffee bars, chopped 1/8 cup raisins 1/4 cup candy coated peanut butter pieces

Directions 1. Preheat your oven to 350 degrees F and line muffin cups with wax paper. 2. Whisk egg, cream cheese and sugar together very thoroughly and add some chocolate chips in the bowl and set aside. 3. Now prepare the cake mixture according to package directions and pour this mixture into the prepared muffin cups. 4. In center of each cup, pour in egg and cream cheese mix with cherries. 5. Bake in the preheated oven for about 30 minutes or until a toothpick that is inserted in the cake comes out clean.

American Cupcakes

33

SIMPLY

Complex Cupcake

Prep Time: 15 mins Total Time: 1 hr 35 mins Servings per Recipe: 12 Calories 218 kcal Carbohydrates 26.4 g Cholesterol 72 mg Fat 11 g Protein 3.5 g Sodium 366 mg

Ingredients 10 tablespoons butter, room temperature 3/4 cup white sugar 3 eggs 1 teaspoon strawberry extract 1 3/4 cups self-rising flour

1/4 teaspoon salt 1/4 cup finely chopped fresh strawberries, drained

Directions 1. 2. 3. 4. 5. 6.

34

Preheat your oven to 325 degrees F and line muffin cups with wax paper. Add eggs one by one in a mixture of sugar and butter. Now add strawberry extract, flour, and salt into the mixture. Blend the mixture evenly. Pour this mixture into the muffin cups. Bake in the preheated oven for about 25 minutes or until a toothpick that is inserted in the cake comes out clean.

Simply Complex Cupcake

Snow Bunny

Cupcakes

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 213 kcal Carbohydrates 24.2 g Cholesterol 74 mg Fat 11.6 g Protein 3.2 g Sodium 289 mg

Ingredients 2/3 cup butter, softened 3/4 cup superfine sugar 1 1/2 cup self-rising flour

3 eggs 1 teaspoon vanilla extract

Directions 1. 2. 3. 4. 5.

Preheat your oven to 325 degrees F and line muffin cups with wax paper. Add eggs one by one into a properly blended mixture of sugar and butter. Now add vanilla and flour into it, and mix it thoroughly. Pour this mixture into the muffin cups. Bake in the preheated oven for about 20 minutes or until a toothpick that is inserted in the cake comes out clean.

Snow Bunny Cupcakes

35

CHOCO-CHOCO

Choco Cupcake

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 16 Calories 158 kcal Carbohydrates 29.8 g Cholesterol 30 mg Fat 3.9 g Protein 3.2 g Sodium 114 mg

Ingredients 1 1/3 cups all-purpose flour 1/4 teaspoon baking soda 2 teaspoons baking powder 3/4 cup unsweetened cocoa powder 1/8 teaspoon salt 3 tablespoons butter, softened

1 1/2 cups white sugar 2 eggs 3/4 teaspoon vanilla extract 1 cup milk

Directions 1. 2. 3. 4. 5. 6.

36

Preheat your oven to 325 degrees F and line muffin cups with wax paper. Combine baking soda, flour, cocoa, baking powder and salt. In a separate bowl add eggs one by one in the properly blended mixture of sugar and butter. Add vanilla, flour mixture and milk alternatively into it and mix it thoroughly. Pour this mixture into the muffin cups and fill ¾ of the cup. Bake in the preheated oven for about 17 minutes or until a toothpick that is inserted in the cake comes out clean.

Choco-Choco-Choco Cupcakes

Mariam’s

Favorite Banana Cupcakes

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 14 Calories 346 kcal Carbohydrates 43.9 g Cholesterol 27 mg Fat 18.3 g Protein 3.8 g Sodium 194 mg

Ingredients 3 bananas, mashed 1 cup white sugar 2 eggs, lightly beaten 3/4 cup vegetable oil 2 cups all-purpose flour 2 teaspoons baking soda

3 tablespoons buttermilk 1 cup chopped pecans(optional) 1 cup confectioners' sugar, or as needed

Directions 1. Preheat your oven to 300 degrees F and line muffin cups with wax paper. 2. In a separate bowl add eggs one by one in the properly blended mixture of sugar and bananas. 3. Now whisk vegetable oil into the mix for about 2 minutes and add buttermilk, flour and baking powder while continuing to mix. 4. Also add pecans. 5. Pour this mixture into the muffin cups and fill ¾ of each cup. 6. Bake in the preheated oven for about 30 minutes or until a toothpick that is inserted in the cake comes out clean and also sprinkle some confectioner sugar on top of these cupcakes.

Mariam’s Favorite Banana Cupcakes

37

PIRATE

Cupcakes

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 24 Calories 171 kcal Carbohydrates 22.4 g Cholesterol 18 mg Fat 8.9 g Protein 2.3 g Sodium 145 mg

Ingredients 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 cup unsweetened cocoa powder 1/2 teaspoon salt 1 cup white sugar 1/3 cup vegetable oil 1 cup water 1 tablespoon vinegar

1 teaspoon vanilla extract 1 (8 ounce) package cream cheese, softened 1 egg 1/3 cup white sugar 1/8 teaspoon salt 1 cup miniature semisweet chocolate chips

Directions 1. 2. 3. 4. 5.

Preheat your oven to 350 degrees F and line muffin cups with wax paper. Combine baking soda, flour, cocoa, baking powder and salt. In a separate bowl combine sugar, water, oil, vinegar and vanilla. Now add that flour mixture into it and mix it properly. Pour this mixture into the muffin cups and fill 1/3 of the cup with this mixture and the remaining cup with a mixture of cream cheese, salt, egg and sugar. 6. Bake in the preheated oven for about 25 minutes or until a toothpick that is inserted in the cake comes out clean.

38

Pirate Cupcakes

Black & White

Cupcakes (Oreo Based Cupcakes)

Prep Time: 10 mins Total Time: 52 mins Servings per Recipe: 24 Calories 213 kcal Carbohydrates 24.2 g Cholesterol 74 mg Fat 11.6 g Protein 3.2 g Sodium 289 mg

Ingredients 1 package (2-layer size) chocolate cake mix 1 (8 ounce) package cream cheese, softened 1 egg 2 tablespoons white sugar

48 Mini OREO Bite Size Cookies, divided 1 1/2 cups thawed frozen whipped topping

Directions 1. 2. 3. 4. 5. 6.

Preheat your oven to 350 degrees F and line muffin cups with wax paper. Prepare chocolate cake mixture according to package instructions In a separate bowl combine cream cheese, sugar and eggs completely. Fill half of the cup with the following mixtures: cake mixture, and the cream cheese based mixture. Fill the remaining half with more cake mixture. Bake in the preheated oven for about 22 minutes or until a toothpick that is inserted in the cake comes out clean.

Black & White Cupcakes

39

CUPCAKES

Pecan

Prep Time: 10 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 273 kcal Carbohydrates 23.4 g Cholesterol 58 mg Fat 19.9 g Protein 3g Sodium 90 mg

Ingredients cooking spray with flour 1 cup chopped pecans 1 cup packed brown sugar 1/2 cup whole wheat flour 2/3 cup melted butter

2 eggs, beaten 24 whole pecans

Directions 1. 2. 3. 4.

42

Preheat your oven to 325 degrees F and line muffin cups with wax paper. Combine all the ingredients mentioned above in an appropriate bowl. Pour this mixture into the muffin cups while placing one pecan in the center of each cup. Bake in the preheated oven for about 18 minutes or until a toothpick that is inserted in the cake comes out clean.

Cupcakes Pecan

Cheesy Cherry Cupcakes

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 24 Calories 182 kcal Carbohydrates 17.9 g Cholesterol 49 mg Fat 11.9 g Protein 1.8 g Sodium 152 mg

Ingredients 1 cup graham cracker crumbs 3/4 cup butter, melted 2 tablespoons white sugar 1 pound whipped cream cheese 3/4 cup sugar

2 eggs 1 teaspoon vanilla extract 1 (21 ounce) can cherry pie filling

Directions 1. Preheat your oven to 350 degrees F and line muffin cups with wax paper. 2. Pour mixture of graham cracker crumbs, 2 tablespoons of sugar and melted butter into muffin cups. 3. Whisk cream cheese, vanilla extract and sugar until the required smoothness is achieved in a separate bowl. 4. Pour this mixture into the muffin cups. 5. Bake in the preheated oven for about 10 minutes or until a toothpick that is inserted in the cake comes out clean.

Cheesy Cherry Cupcakes

43

JELLY

Cupcakes (Paleo Safe Cupcakes)

Prep Time: 15 mins Total Time: 1 hr 40 mins Servings per Recipe: 12 Calories 197 kcal Carbohydrates 21.7 g Cholesterol 46 mg Fat 11.6 g Protein 3g Sodium 142 mg

Ingredients 1/2 cup applesauce 1/2 cup coconut oil, melted 3 eggs 3 tablespoons honey 1 tablespoon vanilla extract 1/2 cup coconut flour 1/2 teaspoon salt

1/4 teaspoon baking soda 1 tablespoon almond milk, or as needed (optional) 1/2 cup raspberry jam, or as needed

Directions 1. 2. 3. 4. 5.

Preheat your oven to 350 degrees F and line muffin cups with wax paper. Using a food processer, blend honey, apple sauce, eggs, vanilla extract and coconut oil. After transferring this mixture into a large bowl, add baking soda, coconut flour and some salt. Mix thoroughly and add almond milk if it is too thick. Pour this mixture into the muffin cups and fill ¾ of the cup with this mixture and add raspberry jam over each cup. 6. Bake in the preheated oven for about 25 minutes or until a toothpick that is inserted in the cake comes out clean.

44

Jelly Cupcakes

Halloween

Cupcakes (Pumpkin Cupcakes I)

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 24 Calories 250 kcal Carbohydrates 34.5 g Cholesterol 42 mg Fat 11.7 g Protein 2.8 g Sodium 258 mg

Ingredients 1 (15 ounce) can pumpkin puree 1 1/2 cups white sugar 1 cup packed brown sugar 1/2 cup butter-flavored shortening 1/2 cup butter, softened 1/4 cup whole milk 1/4 cup vegetable oil 4 eggs

2 cups cake flour 1/4 cup dry buttermilk powder 1/4 cup cornstarch 2 teaspoons pumpkin pie spice 2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt

Directions 1. Preheat your oven to 325 degrees F and line muffin cups with wax paper. 2. Whisk pumpkin puree, brown sugar, shortening, butter, white sugar, milk, vegetable oil, and eggs in a bowl until the required smoothness is achieved. 3. In a separate bowl mix cake flour, cornstarch, pumpkin pie spice, baking powder, dry buttermilk powder, baking soda, and salt. 4. Now add this dry mixture into the pumpkin mixture and mix it thoroughly. 5. Pour this mixture into the muffin cups and fill 2/3 of the cup with this mixture. 6. Bake in the preheated oven for about 30 minutes or until a toothpick that is inserted in the cake comes out clean. 7. Let the cupcakes cool before serving.

Halloween Cupcakes

45

CREAM CHEESE

Brownies

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 24 Calories 147 kcal Carbohydrates 20.7 g Cholesterol 18 mg Fat 6.9g Protein 1.9 g Sodium 101 mg

Ingredients 1 (19.8 oz) package brownie mix 1 (8 oz) package cream cheese 1 egg

1/3 C. white sugar

Directions 1. Prepare the brownie mix according to the instructions of the package and also heat up your oven according to the directions given. 2. Add eggs (one at a time) into a mixture of cream cheese and sugar before adding cocoa, flour and the remaining ingredients. 3. Combine both these mixtures thoroughly. 4. Pour this over a crust in a baking dish. 5. Bake this in the preheated oven according the instructions of manufacturer or until a knife inserted in the center of the cake comes out clean. 6. Cut into small bars. 7. Serve.

46

Cream Cheese Brownies

New York Style Cheesecake

Prep Time: 25 mins Total Time: 5 hrs 25 mins Servings per Recipe: 16 Calories 223 kcal Carbohydrates 18.4 g Cholesterol 26 mg Fat 13.9 g Protein 6g Sodium 381 mg

Ingredients 1 C. Graham Cracker Crumbs 3 tbsps sugar 3 oz butter or margarine, melted 5 (8 oz) packages Cream Cheese, softened 1 C. sugar 3 tbsps flour

1 tbsp vanilla 1 C. Sour Cream 4 eggs 1 (21 oz) can cherry pie filling (optional)

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Bake a mixture of crumbs, sugar and butter for 4 minutes in a pan. 3. Mix cream cheese, vanilla, sugar and flour with the help of an electric mixer before adding sour cream and mixing it well. 4. Now add eggs, one at a time and mix it well at low speed. 5. Pour this mixture over the crust in the pan. 6. Bake this in the preheated oven for about 70 minutes 7. Now spread a finely combined mixture of brown sugar, butter and pecans over this pie before baking it for another 40 minutes. 8. Refrigerate it for at least 4 hours. 9. Top with pie filling. 10. Serve. New York Style Cheesecake

47

CLASSICAL

Hawaiian Birthday Cake

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 18 Calories 198 kcal Fat 5.8 g Carbohydrates 34.7g Protein 3.4 g Cholesterol 21 mg Sodium 87 mg

Ingredients 1 1/2 C. white sugar 1 tsp baking soda 2 C. all-purpose flour 2 eggs 1 (20 oz.) can crushed pineapple with juice

1 C. diced walnuts 3/4 C. flaked coconut

Directions 1. 2. 3. 4. 5. 6.

48

Coat a casserole dish with oil then set your oven to 350 degrees before doing anything else. Get a bowl, combine: flour, sugar, and baking soda. Stir the mix then add: pineapple and juice, eggs, coconut, and walnuts. Form the mix into a batter then pour it into the dish. Cook the cake in the oven for 37 mins. Enjoy.

Classical Hawaiian Birthday Cake

Maui

Cheesecake

Prep Time: 15 mins Total Time:8 hrs 50 mins Servings per Recipe: 12 Calories 492 kcal Fat 30.8 g Carbohydrates 48g Protein 8.3 g Cholesterol 84 mg Sodium 305 mg

Ingredients 2 (8 oz.) packages cream cheese, softened 1 (14 oz.) can sweetened condensed milk 1 C. granular no-calorie sweetener 1 C. finely flaked coconut 1/4 C. milk 1/4 C. crushed pecans 2 eggs 2 tsps vanilla extract

1 pinch salt 1 (9 inch) prepared graham cracker crust 1 (8 oz.) container frozen whipped topping 1 (15 oz.) can crushed pineapple, drained 3 tbsps finely flaked coconut, or to taste 1 tbsp crushed pecans, or to taste

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: salt, cream cheese, vanilla extract, condensed milk, eggs, sweetener, regular milk, 1/4 C. pecans, and 1 C. coconut milk. 3. Stir everything until it is smooth then enter everything into the pie crust. 4. Cook the cheesecake in the oven for 37 mins then place it in the fridge throughout the night. 5. Top the cake with the pineapple and then the whipped topping. 6. Then add 1 tbsp of pecans and 3 tbsps coconut on top. 7. Enjoy.

Maui Cheesecake

49

HAWAIIAN

Vanilla Pineapple Bread

Prep Time: 25 mins Total Time: 2 hrs 35 mins Servings per Recipe: 20 Calories 226 kcal Fat 5.8 g Carbohydrates 38.1g Protein 5.2 g Cholesterol 40 mg Sodium 45 mg

Ingredients 2 (.25 oz.) envelopes active dry yeast 1/2 C. warm water (110 degrees F/45 degrees C) 3 eggs 1 C. pineapple juice 1/2 C. water 3/4 C. white sugar

1/2 tsp ground ginger 1 tsp vanilla extract 1/2 C. butter, melted 6 C. all-purpose flour

Directions 1. Get a bowl, combine: half a C. of warm water and yeast. Leave this mix to sit for 15 mins. 2. Get a 2nd bigger bowl, combine: melted butter, yeast mix, vanilla, eggs, ginger, pineapple juice, sugar, and 1/2 C. water. 3. Slowly add in the flour and continue to stir the mix until you make a batter. 4. Place a moist kitchen towel over the bowl and let the mix rise for 60 mins. 5. Now punch down your dough and knead it for 5 mins on a working surface. 6. Break the dough into 3 pieces then shape them into loaves. 7. Add your loaves to 3 individual bread pans which have been coated with oil and place the pans under the same damp kitchen towel as before. 8. Now set your oven to 350 degrees before doing anything else. 9. Let the dough sit for 45 more mins. 10. Then cook the bread in the oven for 35 mins. 11. Enjoy. 52

Hawaiian Vanilla Pineapple Bread

Pineapple

Walnut Bread

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 12 Calories 262 kcal Fat 10.8 g Carbohydrates 38.6g Protein 3.9 g Cholesterol 51 mg Sodium 196 mg

Ingredients 2 eggs 1/2 C. butter, softened 1 C. white sugar 2 C. all-purpose flour 1 tsp baking soda 1/8 tsp salt

1 (15 oz.) can crushed pineapple, drained 1/3 C. diced walnuts

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Coat a bread pan with oil then set your oven to 350 degrees before doing anything else. Get a bowl, combine: sugar, eggs, and butter. Stir the mix until it becomes a cream. Get a 2nd bowl, combine: salt, flour, and baking soda. Combine both bowls then add in the walnuts and the pineapple. Stir the mix then enter everything into the bread pan. Cook the bread in the oven for 55 mins. Enjoy.

Pineapple Walnut Bread

53

TROPICAL

Chocolate

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 72 Calories 191 kcal Fat 9.4 g Carbohydrates 26.3g Protein 2.8 g Cholesterol 8 mg Sodium 59 mg

Ingredients 2/3 C. butter 4 1/2 C. white sugar 1 (12 fluid oz.) can evaporated milk 2 (7 oz.) jars marshmallow crème 16 oz. chocolate candy (such as Hershey's(R))

2 1/2 C. milk chocolate chips 2 C. peanut butter (optional)

Directions 1. Coat a casserole dish with oil before doing anything else. 2. Get your evaporated milk, sugar, and butter boiling in a pot. 3. Let this mix boil for 6 mins then shut the heat and combine in: chocolate chips, chocolate candy, and marshmallow. 4. Stir the mix until everything is smooth. 5. Enter this mix into your casserole dish and sprinkle dollops of peanut butter throughout the dish. 6. Place a covering of plastic wrap around the dish and put everything in the fridge for 60 mins. 7. Slice the chocolate into small squares for serving. 8. Enjoy.

54

Tropical Chocolate

Coconut

Rice Bread

Prep Time: 1 hr Total Time: 1 hr 5 mins Servings per Recipe: 5 Calories 463 kcal Fat 14 g Carbohydrates 78.2g Protein 7.1 g Cholesterol 104 mg Sodium 156 mg

Ingredients 1 lb mochiko (glutinous rice flour) 2 1/2 C. white sugar 1 tsp baking powder 1/2 C. butter, melted 3 C. whole milk 5 eggs

1 tsp vanilla extract 1 C. sweetened, flaked coconut

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Coat a casserole dish with oil then set your oven to 350 degrees before doing anything else. Get a bowl, combine: milk, eggs, and vanilla. Get a 2nd bowl, combine: baking powder, rice flour, and sugar. Combine both bowls and stir the mix until it is smooth. Now add the coconut and the melted butter. Enter the mix into your bread pan and cook everything in the oven for 65 mins. Before serving the dish cut everything into small squares. Enjoy.

Coconut Rice Bread

55

HAWAIIAN

Desserts

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 36 Calories 131 kcal Fat 6.2 g Carbohydrates 18.4g Protein 1g Cholesterol 19 mg Sodium 47 mg

Ingredients 1 3/4 C. all-purpose flour 1/2 C. confectioners' sugar 2 tbsps cornstarch 1 C. butter, softened 1 tsp vanilla extract 1 C. pineapple preserves

1/2 C. white sugar 1 egg 1 1/2 C. flaked coconut 1/3 C. confectioners' sugar for decoration

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

56

Set your oven to 350 degrees before doing anything else. Get a bowl combine: confectioners', butter, and vanilla. Get a 2nd bowl, sift: corn starch and flour. Combine both bowls and stir everything into a dough. Shape the dough into balls then add the balls to a muffin tin. Shape the dough to exactly fit the muffin tin sections. Add 1 tbsp of preserves to each muffin section. Get a 3rd bowl, combine: eggs, coconut flakes, and sugar. Add 1 tbsp of this mix to each section of the muffin tin as well. Now cook everything in the oven 27 mins. Let the treats cool then top everything with some more confectioner's. Enjoy.

Hawaiian Desserts

Hawaiian

Lemon Pie

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 519 kcal Fat 29.7 g Carbohydrates 59.6g Protein 7.6 g Cholesterol 17 mg Sodium 176 mg

Ingredients 1 (9 inch) pie crust, baked 1 (15 oz.) can crushed pineapple, drained 1/4 C. lemon juice 1 (12 oz.) container frozen whipped topping, thawed 1/2 C. maraschino cherries, diced 1 (14 oz.) can sweetened condensed milk

1 C. diced walnuts

Directions 1. Get a bowl, combine: walnuts, pineapple, condensed milk, lemon juice, cherries, and whipped topping. 2. Enter the mix into a pie crust and let everything sit in the fridge for 60 mins. 3. Enjoy.

Hawaiian Lemon Pie

57

CHOCOLATE

Macadamia Nut Treats

Prep Time: 10 mins Total Time: 1 hr 8 mins Servings per Recipe: 10 Calories 707 kcal Fat 42.9 g Carbohydrates 82.3g Protein 7.2 g Cholesterol 56 mg Sodium 273 mg

Ingredients 1 1/4 C. macadamia nut pieces 1 C. unsweetened coconut flakes 2 (9 inch) refrigerated pie crusts 1 1/2 C. semi-sweet chocolate chips 3 eggs, slightly beaten

2 tsps vanilla extract 1 C. light corn syrup 1 C. white sugar 3 tbsps margarine or butter, melted

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get two pans, in one pan begin to toast your coconut flakes, and in the other pan toast your macadamia nuts. 3. Let these ingredients toast for 10 mins. 4. Place a pie crust in a tart pan then julienne the other crust. 5. Place the strips of pie crust on the outside edge of the tart pan. 6. Now work the chocolate chips into the pie crusts by pressing them in. 7. Get a bowl, combine: corn syrup, eggs, and vanilla. 8. Whisk the mix then add: coconut flakes, sugar, macadamia nuts, and margarine. 9. Enter this mix into the pie dish. 10. Cook the pie in the oven for 60 mins. 11. Enjoy.

58

Chocolate Macadamia Nut Treats

Candy

Cookies

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 60 Calories 531 kcal Carbohydrates 77.7 g Cholesterol 72 mg Fat 22.5 g Protein 6.7 g Sodium 453 mg

Ingredients 1 3/4 C. all-purpose flour 3/4 tsp baking soda 1/4 tsp salt 3/4 C. granulated sugar 1/2 C. butter or margarine, softened 1 large egg

36 pieces Butterfinger Bites Candy, coarsely chopped

Directions 1. Set your oven at 375 degrees F before doing anything else. 2. Add a mixture of flour, baking soda and salt into a mixture of butter, eggs and white sugar before stirring in Butterfinger pieces. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 12 minutes. 5. Cool it down. 6. Serve.

Candy Cookies

59

EASY BIRTHDAY

Cookies

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 60 Calories 93 kcal Carbohydrates 8.5 g Cholesterol 0.9 g Fat 6.2 g Protein 0.9 g Sodium 44 mg

Ingredients 2 C. butter, softened 4 C. all-purpose flour 1 C. confectioners' sugar

2 tsps vanilla extract

Directions 1. Set your oven at 325 degrees F before doing anything else. 2. Combined cream butter, confectioners’ sugar, flour and vanilla extract very thoroughly before forming small sized balls out of it. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 13 minutes. 5. Cool it down. 6. Serve.

62

Easy Birthday Cookies

Old-Fashioned Cake

Prep Time: 40 mins Total Time: 1 hr 20 mins Servings per Recipe: 24 Calories 282 kcal Fat 15.7 g Carbohydrates 34.1g Protein 2.8 g Cholesterol 31 mg Sodium 275 mg

Ingredients 1 (18.25 oz.) package yellow cake mix 1 (3.4 oz.) package instant vanilla pudding mix 1 (3.4 oz.) package instant butterscotch pudding mix 4 eggs 1 C. water 1 C. vegetable oil

1 C. packed brown sugar 1 tbsp ground cinnamon 1 C. chopped walnuts

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 350 degrees F before doing anything else and grease a 10-inch bundt pan. In a bowl, mix together the cake mix, butterscotch pudding mix and vanilla pudding mix. Add the eggs, oil and water and mix till well combined. In another bowl, mix together the brown sugar, cinnamon and walnuts. Place half of the cake mix mixture into the pan evenly and top with the half of the walnut mixture. Now, place the remaining cake mix mixture and top with the remaining walnut mixture. Cook in the oven for about 20 minutes. Now, set the oven to 325 degrees F and cook the cake for about 35-40 minutes more.

Old-Fashioned Cake

63

SUMMER

Birthday Cake

Prep Time: 30 mins Total Time: 1 hr 45 mins Servings per Recipe: 24 Calories 251 kcal Fat 12.3 g Carbohydrates 33.6g Protein 2.4 g Cholesterol 36 mg Sodium 161 mg

Ingredients 1 (18.25 oz.) package yellow cake mix 3/4 C. vegetable oil 4 eggs 1 (8 oz.) container sour cream 1 C. brown sugar

1 tbsp ground cinnamon 2 C. confectioners' sugar 4 tbsp milk 1 tbsp vanilla extract

Directions 1. Set your oven to 325 degrees F before doing anything else. 2. In a large bowl, add the cake mix, sour cream, eggs and oil and beat till most the large lumps are gone. 3. Transfer half of the mixture into an ungreased 13x9-inch glass baking dish evenly. 4. In a small bowl, mix together the brown sugar and cinnamon and sprinkle over the cake mixture evenly. 5. Top with the remaining cake mix evenly and with a knife, twirl the cake till it looks like a honey bun. 6. Cook in the oven for about 40 minutes or till a toothpick inserted in the center comes out clean. 7. Meanwhile for frosting in a small bowl, add the confectioner's sugar, milk and vanilla and beat till smooth. 8. Spread the frosting over hot cake and serve warm.

64

Summer Birthday Cake

Decadent

Chocolate Birthday Cake

Prep Time: 40 mins Total Time: 1 hr Servings per Recipe: 14 Calories 684 kcal Fat 35.4 g Carbohydrates 87.1g Protein 11.6 g Cholesterol 80 mg Sodium 393 mg

Ingredients 2 C. all-purpose flour 2 C. white sugar 1 tsp baking soda 1 C. butter 1/2 C. unsweetened cocoa powder 1 C. buttermilk 2 eggs, beaten 1 tsp vanilla extract

1 1/2 C. creamy peanut butter 1/2 C. butter 1/4 C. unsweetened cocoa powder 1/3 C. buttermilk 4 C. sifted confectioners' sugar 1 tsp vanilla extract

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9-inch baking pan. 2. In a large bowl, mix together flour, white sugar and baking soda. 3. In a heavy pan, melt 1 C. of the butter on medium heat and stir in 1/2 C. of the cocoa powder. 4. Add the buttermilk and eggs and stir till well combined. 5. Bring to a boil, stirring continuously. 6. Remove from the heat and stir in the flour mixture, stirring till smooth. 7. Stir in 1 tsp of the vanilla. 8. Transfer the mixture into the prepared baking pan and cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean. 9. Cool for about 10 minutes on a wire rack. Decadent Chocolate Birthday Cake

65

10. Carefully spread peanut butter over warm cake and let it cool completely. 11. For frosting in a small pan, mix together 1/2 C. of the butter, 1/4 C. of the cocoa powder and buttermilk on medium heat and bring to a boil, stirring continuously. 12. Place the mixture over the confectioners' sugar, stirring till smooth. 13. Stir in 1 tsp of the vanilla. 14. Spread chocolate frosting over peanut butter on cake.

66

Yellow

Pineapple Cake

Prep Time: 30 mins Total Time: 9 hrs 55 mins Servings per Recipe: 12 Calories 452 kcal Fat 16.4 g Carbohydrates 73.9g Protein 3.8 g Cholesterol 22 mg Sodium 465 mg

Ingredients 1 (18.25 oz.) package yellow cake mix 8 oz. cream cheese 1 1/2 C. confectioners' sugar 1 (20 oz.) can crushed pineapple with juice 2 (8 oz.) cans mandarin oranges, drained

1 (3.5 oz.) package instant vanilla pudding mix 1 (8 oz.) container frozen whipped topping, thawed

Directions 1. 2. 3. 4. 5.

Mix and bake the cake mix as per package instruction for 2 (8-9-inch) round layers. Keep aside the layers to cool and then split each layer in half so as to have 4 layers. In a large bowl, add the cream cheese and beat till soft. Slowly, mix in the confectioners' sugar. Add the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices and mix till well combined. 6. Mix in the dry pudding mix and fold in the whipped topping. 7. Arrange one cake layer onto a cake plate cut side up. 8. Spread frosting over the layer and place another layer cut side down on the first one. 9. Top with the frosting. 10. Repeat till all the layers are used, spreading all the frosting on top and sides of cake. 11. Garnish with the reserved mandarin orange slices. 12. Refrigerate for overnight before serving. Yellow Pineapple Cake

67

LAYERED

Birthday Cake

Prep Time: 5 mins Total Time: 2 hrs Servings per Recipe: 12 Calories 465 kcal Fat 28.9 g Carbohydrates 46.3g Protein 4.4 g Cholesterol 78 mg Sodium 309 mg

Ingredients CAKE: 1 (18.25 oz.) package moist white cake mix 1 tsp instant coffee powder 1/4 C. coffee 1 tbsp coffee flavored liqueur FILLING: 1 (8 oz.) container mascarpone cheese 1/2 C. confectioners' sugar 2 tbsp coffee flavored liqueur

FROSTING: 2 C. heavy cream 1/4 C. confectioners' sugar 2 tbsp coffee flavored liqueur GARNISH: 2 tbsp unsweetened cocoa powder 1 (1 oz.) square semisweet chocolate

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour 3 (9-inch) cake pans. 2. Mix the cake mix according to package directions. 3. Divide two thirds of the mixture between 2 pans. 4. In the remaining mixture, stir in the instant coffee and transfer into the third pan. 5. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean. 6. Let the cakes cool in the pans for about 10 minutes, then turn out onto a wire rack and cool completely. 7. In a cup , mix together the brewed coffee and 1 tbsp of the coffee liqueur and keep aside. 8. For the filling in a small bowl, add the mascarpone, 1/2 C. of the confectioners' sugar and 2 tbsp of 68

Layered Birthday Cake

the coffee liqueur and with an electric mixer set on low speed, beat till just smooth. 9. Cover with plastic wrap and refrigerate. 10. For the frosting in a medium bowl, add the cream, 1/4 C. of the confectioners' sugar and 2 tbsp of the coffee liqueur and with an electric mixer set on medium-high speed, beat till stiff. 11. Fold 1/2 C. of the cream mixture into the filling mixture. 12. for assembling, place one plain cake layer on a serving plate and with a thin skewer, poke holes in cake, about 1 inch apart. 13. Place one third of the reserved coffee mixture over the cake, then spread half of the filling mixture. 14. Top with the coffee-flavored cake layer and poke the holes in the cake. 15. Place another third of the coffee mixture over the second layer and spread with the remaining filling. 16. Top with the remaining cake layer and poke holes in the cake. 17. Place the remaining coffee mixture on top. 18. Spread the frosting on the sides and top of the cake. 19. Place cocoa in a sieve and lightly dust over the cake and garnish with the chocolate curls. 20. Refrigerate the cake for at least 30 minutes before serving. 21. (To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.)

69

ALMOND

Brittle

Prep Time: 15 mins Total Time: 2 hrs 20 mins Servings per Recipe: 16 Calories 317 kcal Fat 21 g Carbohydrates 32.6g Protein 3g Cholesterol 35 mg Sodium 84 mg

Ingredients 1 C. blanched slivered almonds 1 C. butter 1 1/4 C. white sugar 2 tbsps light corn syrup

2 tbsps water 2 C. milk chocolate chips

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 375 degrees before doing anything else. Get a baking sheet and place your almonds on it. Place everything in the oven for 7 mins. Get a jelly roll pan and cover it with some foil. Now combine the following in a big pot: water, butter, corn syrup, and sugar. Get everything boiling and stir the mix as it heats. Once everything is boiling, stop stirring and let it get somewhat hard then add in the almonds and stir them in. 8. Now pour everything into the jellyroll pan evenly then spread out the candy. 9. Top everything with the chocolate chips then let everything sit for 10 mins. 10. Coat everything with the chocolate then let it cool. 11. Now place everything in the fridge for 65 mins. 12. Divide the candy into pieces. 13. Enjoy. 72

Almond Brittle

Almond Forest

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 12 Calories 90 kcal Fat 3.5 g Carbohydrates 8g Protein 8.4 g Cholesterol 0 mg Sodium 15 mg

Ingredients 2 C. almond meal 1 1/2 tbsps warm honey 1 1/2 tsps ground cinnamon

1/2 tsp ground nutmeg 3 egg whites, beaten stiff

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Cover a cookie sheet with parchment paper. 3. Get a bowl, combine: nutmeg, almond meal, cinnamon, and honey. Combine in the egg whites then stir everything. 4. Place dollops of the mix onto the cookie sheet and cook everything in the oven for 17 mins. 5. Enjoy.

Almond Forest

73

DEVILS

on Horseback

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 8 Calories 291 kcal Fat 9.6 g Carbohydrates 51.7g Protein 7g Cholesterol 0 mg Sodium 25 mg

Ingredients 1 bunch kale, stems removed and discarded 1 lb dates 1 C. whole roasted unsalted almonds

Directions 1. 2. 3. 4.

74

Break each leaf of kale into two pieces then split your dates down the middle as well. Lay an almond in each date and cover everything with a piece of kale. Stake a toothpick through each one to preserve its form. Enjoy.

Devils on Horseback

Classical

Empanada I

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 226 kcal Carbohydrates 32.1 g Cholesterol 28 mg Fat 10.3 g Protein 1.8 g Sodium 84 mg

Ingredients 1/2 cup butter, softened 1 (3 ounce) package cream cheese 1 cup sifted all-purpose flour 1 cup fruit preserves

1/3 cup white sugar 1 tsp ground cinnamon

Directions 1. Whisk butter, flour and cream together until smooth before shaping it up and wrapping it in foil to be placed in the refrigerator for at least one night. 2. Set your oven to 375 degrees F. 3. Roll the dough on a floured surface before cutting it with a cookie cutter and placing jam in the center of each one. 4. Bake this in the preheated oven for about 20 minutes before coating it with the mixture of cinnamon and sugar.

Classical Empanada I

75

FRIED

Empanada

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 12 Calories 528 kcal Carbohydrates 21.4 g Cholesterol 33 mg Fat 46.2 g Protein 8g Sodium 169 mg

Ingredients 4 1/2 cups all-purpose flour 1 1/2 tsps salt 1/2 cup shortening 1 1/4 cups water, or as needed 2 tbsps olive oil 1 small onion, chopped 1 1/2 pounds ground beef 1 pinch salt 2 tbsps paprika

1 tbsp cumin 1/2 tsp ground black pepper 1/2 cup raisins 1 tbsp white vinegar 2 hard-cooked eggs, peeled and chopped 1 quart oil for frying, or as needed

Directions 1. Mix salt, flour and sliced shortening very thoroughly before adding water and turning all this into a ball shaped dough to be put into refrigerator wrapped in plastic wrap. 2. Cook onion in hot oil for a few minutes before adding beef, salt, paprika, cumin and black pepper, and cook until beef is brown before adding vinegar and raisins. 3. Cool it down before adding some hard cooked eggs into it. 4. Make 2 inch balls out of dough and after rolling it up on a floured surface; put some meat into it before folding it into half-moon shapes. 5. Deep fry one or two at a time for about 5 minutes 6. Serve.

76

Fried Empanada

Apricot

Empanadas

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 12 Calories 249 kcal Carbohydrates 42.7 g Cholesterol 0 mg Fat 8.2 g Protein 3.3 g Sodium 133 mg

Ingredients 4 cups chopped dried apricots 1 1/2 cups water 3/4 cup white sugar 1 tsp ground cinnamon 1 tsp ground nutmeg 1 pinch ground cloves 1 (.25 ounce) envelope active dry yeast

1 cup lukewarm water 1/4 cup shortening or lard 3 cups all-purpose flour 1 tsp salt 1 quart oil for frying, or as needed

Directions 1. Bring a mixture of apricots and water to boil and cook for about 15 minutes before setting it aside. 2. Blend apricots, sugar, cinnamon, nutmeg, cloves and some water in a blender until smooth. 3. Let the mixture of yeast and water stand for about five minutes before adding water, flour and shortening to make dough. 4. Knead this dough for about eight minutes to get it smooth and elastic before rolling it up on a floured surface and cutting circles using a cookie cutter. 5. Fill these cookie-shaped circles with the filling before folding it up and pressing the edges with your finger. 6. Deep fry these empanadas in hot oil until you see that they are golden brown from both sides. 7. Serve.

Apricot Empanadas

77

EMPANADAS

of Pineapple

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 12 Calories 292 kcal Carbohydrates 38.3 g Cholesterol 41 mg Fat 14.7 g Protein 2.5 g Sodium 115 mg

Ingredients 3 cups white sugar 4 cups all-purpose flour 1 pound butter, softened and cut into pieces 2 (8 ounce) packages cream cheese, softened and cut into pieces

2 (10 ounce) jars pineapple preserves

Directions 1. Set your oven to 425 degrees F. 2. Mix flour and butter very thoroughly before adding cream cheese and kneading this dough until you see that it is no longer crumbly. 3. Make 1 inch balls from this dough and flat it out on a floured surface using rolling pin. 4. Fold it up around 1 tbsp preserve before pressing edges with fingers to seal. 5. Bake it in the preheated oven for about 20 minutes.

78

Empanadas of Pineapple

Cheese

Empanada

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 12 Calories 343 kcal Carbohydrates 39 g Cholesterol 57 mg Fat 13.8 g Protein 14.8 g Sodium 287 mg

Ingredients 3 cups all-purpose flour 1 tsp baking powder 1/2 tsp salt 2 tbsps lard 1 cup whole milk

1 egg, well beaten 1 cup queso chanco (or Swiss cheese or Havarti), cut into 1/2-inch cubes

Directions 1. Set your oven to 375 degrees F. 2. Combine flour, salt, hot milk and baking powder very thoroughly before kneading it until you see that the dough is smooth and elastic. 3. Cut the dough into four inch circles before filling it up with mound of cheese. 4. Press the edges of the empanadas with folk before placing them in the baking sheet. 5. Brush all these empanadas with the beaten egg before baking it for about 20 minutes or until you see that the top of each empanada has turned brown. 6. Serve.

Cheese Empanada

79

BANANA

Empanada

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 4 Calories 157 mg Carbohydrates 49.8 g Cholesterol Fat 19.9 g Protein 5.6 g Sodium 157 mg

Ingredients 1/4 cup raisins 2 1/2 cups all-purpose flour 1/2 tsp salt 3/4 cup shortening 2 tbsps plain yogurt 1/2 cup cold water

4 large ripe bananas, coarsely chopped 1/2 tsp ground cinnamon, or to taste 1 tbsp cold water 1 egg white

Directions 1. 2. 3. 4. 5.

Set oven to 425 degrees F. Let the raisins stand in hot water for about 30 minutes. Combine flour, salt, water, yoghurt and shortening very thoroughly to form dough. Roll out dough on floured surface before cutting four 8x8 inch squares. Place mixture of chopped bananas, raisins and cinnamon to the center of each square, while leaving some space to roll it up. 6. Press edges with the help of folk to seal it properly 7. Brush these empanadas with beaten egg and bake it for about thirty minutes or until you see that the top of each empanada has turned brown. 8. Enjoy.

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Banana Empanada

Orange, Blueberry,

Strawberry, White Cake Trifle

Prep Time: 10 mins Total Time: 2 hrs Servings per Recipe: 14 Calories 633 kcal Fat 24 g Carbohydrates 98.4g Protein 9.5 g Cholesterol 29 mg Sodium 537 mg

Ingredients 2 (8 or 9 inch) white cake layers, baked and cooled 2 pints fresh strawberries 1/4 C. white sugar 1 pint fresh blueberries 2 bananas 1/4 C. orange juice 1 (3.5 oz.) package instant vanilla pudding mix

2 C. milk 1 C. heavy whipping cream 1/4 C. blanched slivered almonds 12 maraschino cherries

Directions 1. Take your cake and it into cubes or small bite sized pieces. 2. Coat your strawberries with sugar after slicing them. Then coat your bananas with orange juice after slicing them as well. 3. Get a bowl and combine: milk and pudding mix. 4. Get a 2nd big bowl or trifle dish and layer: half of your cake, half of your berries (strawberries and blueberries), half of your bananas, and half of your pudding. Continue for all of the ingredients 5. Get a 3rd bowl and mix cream until stiff. 6. Layer the whip cream on top of the contents of the 2nd dish. 7. Finally top everything with some almonds and the cherries. 8. Enjoy.

Orange, Blueberry, Strawberry, White Cake Trifle

83

SOUR KIWI,

Pineapple, Angel Food Cake Trifle

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 15 Calories 231 kcal Fat 7.4 g Carbohydrates 38.4g Protein 2.5 g Cholesterol 7 mg Sodium 270 mg

Ingredients 1 (12 oz.) container frozen whipped topping, thawed 1 (8 oz.) container sour cream 1 (9 inch) angel food cake 1 (3.4 oz.) package instant vanilla pudding mix 3 kiwis, peeled and sliced 1 pint fresh strawberries, sliced

3 bananas, peeled and sliced 1 (15 oz.) can crushed pineapple, drained 1 sprig fresh mint

Directions 1. Get a bowl, mix: whipped topping, pudding mix, and sour cream. 2. Divide your cake into three pieces. Then place a layer of strawberry and kiwi pieces in a bowl or trifle container. Now put a layer of cake and one third of your banana and pineapple, and finally one third of your whipped topping. 3. Continue for all of the ingredients. Top everything with some more berries and finally some mint. 4. Enjoy chilled.

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Sour Kiwi, Pineapple, Angel Food Cake Trifle

Vanilla Raspberry Layered Cake

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 432 kcal Fat 23.5 g Carbohydrates 51.7g Protein 4.6 g Cholesterol 86 mg Sodium 305 mg

Ingredients

Directions

1/2 C. margarine 1/2 C. white sugar 2 eggs 1 3/4 C. all-purpose flour 1/2 tsp baking powder 1/2 tsp salt 1 pint heavy cream 1/4 C. white sugar 1 tsp vanilla extract 1 (4.6 oz.) package non-instant vanilla pudding mix 1 (8 oz.) jar seedless raspberry jam 1/2 C. sherry 4 fresh peaches - peeled, pitted, and sliced 1 pint fresh strawberries, rinsed and sliced 1 pint blueberries

1. Coat a cake pan with oil and then set your oven to 350 degrees before doing anything else. Get a bowl, mix: half a C. of sugar, margarine, and eggs (one by one). Then add: salt, baking powder, and flour. Put everything in your cake pan. 2. Cook the cake in the oven for 25 mins. After the cake has cooled divide it into bite sized chunks 1 in. in width. 3. Get a 2nd bowl, mix the following until stiff: vanilla, cream, and one fourth C. of sugar. Now make your pudding according to its instructions and put everything to the side. 4. Layer the bottom of a glass bowl or trifle dish with cake pieces that have a topping of jam. Then half of the following: blueberries, strawberries, peaches, and pudding. Finally put one third of the whipped cream. Continue the layering process until all ingredients are used. 5. Let the contents get cold in the fridge before serving. Enjoy.

Vanilla Raspberry Layered Cake

85

CHOCOLATE CHOCOLATE

Chocolate Brownie Layered Cake

Prep Time: 30 mins Total Time: 8 hrs 55 mins Servings per Recipe: 12 Calories 488 kcal Fat 18.8 g Carbohydrates 73.7g Protein 4.8 g Cholesterol 12 mg Sodium 314 mg

Ingredients 1 (19.8 oz.) package brownie mix 1 (3.9 oz.) package instant chocolate pudding mix 1/2 C. water 1 (14 oz.) can sweetened condensed milk 1 (8 oz.) container frozen whipped topping, thawed 1 (12 oz.) container frozen whipped topping, thawed

1 (1.5 oz.) bar chocolate candy

Directions 1. 2. 3. 4.

Make your brownies by following the directions on the box. Then cut them into rectangles or squares. Get a bowl, mix: condensed milk, 8 ounces whipped topping, pudding mix, and water. Layer half of the following in your trifle container: brownies, pudding mix, and half of the whipped topping. 5. Continue until all ingredients used up. 6. Chill the contents in the fridge overnight. 7. Enjoy.

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Chocolate Chocolate Chocolate Brownie Layered Cake

Cream Cheese,

Blueberry, Angel Food Cake Trifle

Prep Time: 15mins Total Time: 4 hrs 15 mins Servings per Recipe: 10 Calories 450 kcal Fat 19.9 g Carbohydrates 63.6g Protein 5.3 g Cholesterol 27 mg Sodium 346 mg

Ingredients 1 (10 inch) angel food cake 1 (8 oz.) package cream cheese 1 C. milk 1 (16 oz.) package frozen whipped topping, thawed 1 (21 oz.) can blueberry pie filling

1/2 C. confectioners' sugar 1/2 tsp vanilla extract

Directions 1. 2. 3. 4. 5.

Get a bowl, mix: milk, confectioner's sugar, vanilla, and cream cheese. Cut your angel cake into squares. Layer the pieces in either a casserole dish or a trifle container. Cover the contents with your cream cheese mix. Then add a final layering of blueberries. Let the trifle sit in the fridge overnight. Enjoy.

Cream Cheese, Blueberry, Angel Food Cake Trifle

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DOUBLE LEMON

Strawberry Angel Food Cake Trifle

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 20 Calories 291 kcal Fat 18.4 g Carbohydrates 30.2g Protein 3.1 g Cholesterol 67 mg Sodium 283 mg

Ingredients 2 C. heavy whipping cream 2 C. milk 2 (3.4 oz.) packages instant lemon pudding mix 2 tbsps lemon juice 2 C. heavy whipping cream 3/4 C. confectioners' sugar

1 dash vanilla extract 1 (9 inch) angel food cake, cubed 3 C. sliced fresh strawberries 2 C. fresh blueberries

Directions 1. 2. 3. 4.

Get a bowl, combine evenly: lemon juice, 2 C. whipped cream, pudding mix, and milk. Chill the contents in the fridge for 1 hr. Get a 2nd bowl, combine until peaks form: whisked eggs, vanilla extract, and confectioner’s sugar. Layer half of the following in your trifle container or glass dish: angel cake, pudding mix, blueberries, strawberries, and whipped cream. Continue for all of the ingredients. 5. Chill in the fridge for at 2 hrs. 6. Enjoy.

88

Double Lemon Strawberry Angel Food Cake Trifle

Peanut Butter

Candy Cake

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 16 Calories 337 kcal Fat 16.9 g Carbohydrates 45.4g Protein 3.1 g Cholesterol 66 mg Sodium 243 mg

Ingredients 2 C. confectioners' sugar 1/2 C. butter, softened 4 egg yolks 1 (16 oz.) package frozen whipped topping, thawed 1 (9 inch) prepared angel food cake, torn into bite-

size pieces, divided 4 (2.1 oz.) bars chocolate-covered crispy peanut butter candy (such as Butterfinger(R)), crushed, or more to taste

Directions 1. Get a bowl, mix evenly: egg yolks, whipped topping, butter, and confectioner's sugar. 2. Get your trifle dish and layer half of the following: angel cake, whipped topping mix, and candy. Continue for all of the ingredients. 3. Place the trifle in the fridge for at least 2 hrs. 4. Enjoy.

Peanut Butter Candy Cake

89

BROWNIES, COOKIES,

and Pudding Layered Cake

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 24 Calories 275 kcal Fat 14.7 g Carbohydrates 33g Protein 3.5 g Cholesterol 26 mg Sodium 212 mg

Ingredients 1 (20 oz.) package fudge brownie mix 1/2 C. vegetable oil 1/4 C. water 3 eggs 1 (5.9 oz.) package instant chocolate pudding mix 3 C. milk

1 (16 oz.) container frozen whipped topping, thawed 10 chocolate sandwich cookies, crushed

Directions 1. Cook your brownies in line with the instructions on its box. Cool the brownies after they are done and then cut them into rectangles or squares. 2. Get a bowl, combine: milk, and pudding mix. Set the mix to the side to increase in thickness. 3. Now layer half the following in your trifle container: brownies, pudding mix, and whipped topping. Continue for all of the ingredients. Then garnish with a final layering of crumbled cookies. 4. Enjoy.

90

Brownies, Cookies, and Pudding Layered Cake

Vanilla, Cranberries,

and Ginger Layered Cake

Prep Time: 20 mins Total Time: 8 hrs 50 mins Servings per Recipe: 20 Calories 269 kcal Fat 14.7 g Carbohydrates 32.1g Protein 2.9 g Cholesterol 55 mg Sodium 270 mg

Ingredients 1 (14.5 oz.) package gingerbread cake mix 3 C. eggnog 1 (5.1 oz.) package instant vanilla pudding mix 2 C. heavy cream 1/4 C. white sugar

2 tsps vanilla extract 1/4 C. sweetened dried cranberries, chopped (optional) 2 tbsps gingersnap cookie crumbs (optional)

Directions 1. 2. 3. 4.

Make your gingerbread cake in line with its instructions. Then let the cake lose all of its heat. Get a bowl, stir for 3 mins: eggnog, and pudding mix. Get a 2nd bowl, mix until peaks form: vanilla, whipped cream, and sugar. Now layer half of the following in your trifle container: crumbled gingerbread, eggnog mix, and whipped cream. Continue for the rest of the ingredients. 5. Place the trifle in the fridge overnight. Before serving the trifle garnish it with some crumbled cookies and fresh cranberries. 6. Enjoy.

Vanilla, Cranberries, and Ginger Layered Cake

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