Love at first bite with Madisyn McNulty
Table of Contents Red Velvet Cake..................................................................... 1 Chocolate Chip Cookies..................................................... 2 Strawberry Cheese Cake................................................... 3 Banana Bread........................................................................ 4 Italian Pizzele Cookies......................................................... 5 Carrot Cake............................................................................ 6 Chocolate Covered Strawberries..................................... 7 Upside Down Pineapple Cake.......................................... 8 Magic Cookies........................................................................ 9
Funfetti Cupcakes.............................................................. 10 Easy Strawberry Crepes.................................................. 11 Rice Pudding......................................................................... 12 Strawberry Cookies........................................................... 13 Brownies................................................................................. 14 Rice Krispies Treats............................................................ 15
Red Velvet Cake
From the Kitchen of: Ariana Shafiee Ingredients
2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon fine salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, at room temperature 2 large eggs, at room temperature 2 tablespoons red food coloring (1 ounce) 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract Cream Cheese Frosting, recipe follows Crushed pecans, for garnish
Directions
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1. Preheat oven to 350. Lightly oil and flour three 9 -inch round cake pans. 2. In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together oil, buttermilk, eggs, food coloring, vinegar, and vanilla. 3. Using a standing mixer, mix dry ingredients into the wet ingredients until just combined and a smooth batter is formed. 4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. 5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely. 6. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
Chocolate Chip Cookies Recipe From the kitchen of: Aileen Dorrian Ingredients
1 cup white sugar 1 cup packed brown sugar 2 eggs 2 teaspoons vanilla extract 1 cup butter, softened 1 cup of chocolate chips 1 cup of nuts (optional)
Directions
1. Preheat oven to 350 degrees F. 2. Mix the butter, white sugar, and brown sugar together until smooth. 3. Beat in the eggs one at a time 4. Then stir in vanilla. 5. Stir in flour, chocolate chips, and nuts(optional). 6. Drop by large spoonfuls onto ungreased pans. 7. Bake for about 10 minutes in the preheated oven, or until edges are nicely 8. Let cool for 3-5 min
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Strawberry Cheesecake From the kitchen of: Selena Cabral Ingredients
1 1/4 cups graham cracker crumbs 1/4 cup white sugar 2 teaspoons ground cinnamon 1/3 cup butter, melted 2 (10 ounce) packages frozen sweetened sliced strawberries, thawed and drained 1 tablespoon cornstarch 3 (8 ounce) packages cream cheese, softened 1 (14 ounce) can sweetened condensed milk 1/4 cup lemon juice 1/2 teaspoon vanilla extract 3 eggs
Directions
1. Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes. 2. Preheat oven to 300 degrees F (150 degrees C). 3. Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan. 4. Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving. 5. Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce. 6. Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.
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Banana Bread
From the kitchen of: The Longo Family Ingredients
2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed) 1/3 cup melted butter, unsalted or salted 1 teaspoon baking soda Pinch of salt 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if sweeter) 1 large egg, beaten 1 teaspoon vanilla extract 1 1/2 cups of all-purpose flour
Directions
1. Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan. 2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas. 3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour. 4. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean. 5. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.)
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Italian Pizzelle Cookies From the kitchen of: Emma Wall Ingredients
1 ¼ cups all-purpose flour ¾ teaspoon baking powder Pinch of salt 3 eggs ½ cup sugar ¼ cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon anise extract
Directions
1. Preheat pizzelle press iron 2. Sift flour, baking powder, and salt 3. Separately, beat eggs until thickened 4. Add sugar while continuing to beat eggs 5. Add oil and extract to the mixture 6. Slowly add the sifted flour and mix until well combined 7. Drop one tablespoon of the batter onto the press 8. Cook for 45 seconds or until golden 9. Lift from press with a spatula 10. Let cool on a cookie rack until hardened
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Carrot Cake
From the Kitchen of: Ariana Shafiee Ingredients
2 cups chopped pecans (1 cup for cake, 1 cup for garnish) 1 and 1/2 cups packed light or dark brown sugar 1/2 cup granulated sugar 1 cup vegetable oil or canola oil 4 large eggs 3/4 cup smooth unsweetened applesauce 1 teaspoon pure vanilla extract 2 and 1/2 cups all-purpose flour (spoon & leveled) 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 and 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 cups grated carrots (about 4 large)
Directions
1. Preheat oven to 300°. Line a large baking sheet with parchment paper or a silicone baking mat. Spread chopped pecans on sheet and toast for 7-8 minutes. Remove from oven and allow to cool for 10-15 minutes. 2. Turn the oven up to 350°. Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. 3. Whisk brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no lumps remain. In another large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula, fold ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. 4. Pour/spoon the batter evenly into cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow cakes to cool completely in the pans set on a wire rack.
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Chocolate Covered Strawberries From the kitchen of: Tastes Better from Scratch Ingredients
10 ounce package Ghirardelli Baking Chips Bittersweet, semi-sweet, or milk chocolate 2 pounds fresh strawberries stems attached
Directions
1. Wash the strawberries and then dry them VERY well. If the strawberries are the least bit wet the chocolate will not stick! 2. Pour the milk chocolate chips and white chocolate chips into their own microwaveable bowls. 3. Pour the nuts and coconut onto their own small plates. Line a sheet pan with parchment or waxed paper. 4. Microwave the milk chocolate for 30 seconds intervals, removing and stirring at each 30 second interval, until the chocolate has melted. Repeat with the white chocolate chips until they are melted. Stir often, making sure not to burn the chocolate! 5. Holding a strawberry by the stem, dip into the milk chocolate, lift and twist slightly, letting the excess chocolate fall back into the bowl. At this point you may dip the strawberry in coconut or nuts (or leave it plain) and then place the strawberry on the parchment paper. 6. Repeat with the rest of the strawberries. For a white chocolate drizzled strawberry, dip a fork in the melted white chocolate and drizzle the white chocolate over the dipped strawberries. Chill the strawberries until the chocolate sets, about 15 minutes. Topping Ideas Chopped Nuts, Toasted coconut, Sprinkles, Mini chocolate chips, Crushed Oreo cookies, Melted white chocolate, Crushed candy canes
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Upside Down Pineapple cake: From the kitchen of Kelli Yates Ingredients
Âź cup of butter 1 cup of brown sugar 1 can of pineapple slices 1 box of yellow cake mix 1 jar of maraschino cherries 1 cup of water
Directions
1. Heat oven to 350°F 2. Melt butter in pan. 3. Sprinkle brown sugar evenly over butter. 4. Arrange pineapple slices on brown sugar. 5. Place cherries in the center of each pineapple slice and arrange remaining cherries around slices; press gently into brown sugar. 6. Add 1 cup of water to reserved pineapple juice Make cake batter as directed on box, substituting pineapple juice mixture for the water. 7. Pour batter over pineapple and cherries 8. Bake 42 to 48 minutes 9. Run knife around side of pan to loosen cake. 10. Place heatproof serving plate upside down onto pan; turn plate and pan over. 11. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. 12. Cool 30 minutes.
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Magic Cookies
From the kitchen of Barbra Lawrence Ingredients
1 sleeve of Ritz Crackers ½ cup peanut butter 8 oz white chocolate Sprinkles (optional)
Directions
1. Spread peanut butter on 17 of the crackers 2. Sandwich another cracker on top of the peanut butter 3. In a microwave safe bowl, melt the white chocolate on low heat, stirring every 30 seconds 4. Using a fork, dip the cookie into the chocolate, covering the cookie completely 5. Place the cookies on wax paper 6. Sprinkle sprinkles on top if desired 7. Cool for about 20-30 min
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Funfetti Cupcakes
From the kitchen of: Kelli Yates Ingredients
3 cups cake or all-purpose flour 1 3/4 cups granulated sugar 1 1/2 teaspoons baking powder 3/4 teaspoons salt 4 large eggs 3/4 cups canola oil, or melted and cooled unsalted butter 1 cup milk or milk alternative 1 tablespoon vanilla extract 1/2 cup rainbow sprinkles
Directions
1. Arrange a rack in the middle of the oven and heat to 350°F. Line 2 standard (12-well) muffin pans with paper liners; set aside. 2. Whisk the flour, sugar, baking powder, and salt together in a large bowl. 3. Add the eggs, oil or butter, milk, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 3 minutes. Fold in the sprinkles. Do not over mix or the sprinkles will streak the batter. 4. Fill each paper liner 3/4 full. Bake until the cakes are lightly browned, spring back when tapped gingerly, and a toothpick inserted in the center of the cupcakes comes out clean, 15 to 18 minutes.
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Easy Strawberry Crepes From the kitchen of: Emma Wall Ingredients
3 eggs ½ cup of milk ½ cup water 3 tbsp melted butter ¾ cup flour ½ tsp of salt 8oz softened cream cheese 1 1/4 cups sifted confectioners’ sugar 1 tablespoon lemon juice 1 teaspoon lemon zest 1/2 teaspoon vanilla extract 1 cup heavy cream, whipped 4 cups sliced strawberries
Directions
1. Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth. 2. Blend the cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream. 3. To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.
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Rice Pudding
From the kitchen of: Flavia McMahon Ingredients
2 1/2 cups (600 ml) of whole milk 1/3 cup (66 grams) of uncooked short grain white rice Pinch of salt 1 egg 1/4 cup (50 grams) dark brown sugar 1 teaspoon of vanilla extract 1/4 teaspoon of cinnamon 1/3 cup (40 grams) raisins
Directions
1. Cook the rice in milk: In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer partially covered until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan. 2. Mix egg and brown sugar, temper with rice mixture: In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate. 3. Add tempered egg mixture back to rice mixture: Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C).Be careful not to have the mixture come to a boil at this point or it will curdle. Stir in the vanilla. 4. Remove from heat and stir in the raisins and cinnamon. Serve warm or cold.
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Strawberry Cookies
From the kitchen of: Madisyn McNulty Ingredients
1 box Strawberry Cake Mix 1 teaspoon baking powder 2 eggs 1/3 cup vegetable oil 1/2 teaspoon pure vanilla extract 1 cup white chocolate chips
Directions
1. Preheat oven to 350F 2. Line two large baking sheets with parchment paper and set aside. 3. In a large bowl, combine cake mix and baking powder. In a separate smaller bowl, whisk together eggs, oil, and vanilla by hand. Whisk until well combined. 4. Pour egg mixture into bowl with cake mix and stir with a spoon until a dough forms. Be sure to fully combine. Mix in the white chocolate chips. 5. Using a small ice cream scoop, drop rounded balls of the dough onto your baking sheet. These cookies flatten out quite a bit, so make sure the balls are taller than they are wide, and give them quite a bit of space between each cookie. 6. Bake for 9-10 minutes. Do not let them brown in the oven. They will appear slightly undercooked, but that is a good thing. They will firm up and flatten as they cool. When you take them out, you can add a couple more white chocolate chips to the top to make them look pretty 7. Allow to cool for at least 10 minutes.
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Brownies
From the kitchen of:Aileen Dorrian Ingredients
1/2 cup butter 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/4 teaspoon salt
Directions
1. 2. 3. 4. 5. 6. 7.
Preheat oven to 350. Grease and flour an 8-inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook. Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla, and 1 cup confectioners’ sugar. Stir until smooth. 8. Frost brownies while they are still warm.
Rice Krispies Treats: From the kitchen of Kelli Yates Ingredients
A bag of marshmallows Rice Krispy cereal 3 tablespoons of Butter Wax paper 1. 2. 3. 4.
Directions
In large saucepan melt butter over low heat. Add marshmallows and stir until melted. Remove from heat. Add RICE KRISPIES cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. 5. Cut into 2-inch squares.
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