BakeShareandEnjoy

This Red Velvet Cake is super soft and moist. It’s perfect for any occasion, especially on Valentines Day! Ingredients:

1 ½ cup (185 grams) all purpose flour 
2 tbsp (15 grams) cornstarch 2 ½ tsp (10 grams) baking powder ½ tsp (2 grams) salt 3 tbsp (15 grams) unsweetened cocoa powder ¼ cup (unsalted butter, at room temperature 1 cup (200 grams) granulated white sugar ½ cup (103 grams) vegetable oil or canola oil 2 large eggs (100 grams ) at room temperature 1 teaspoon (4 grams) white vinegar 1 teaspoon (4 grams) vanilla extract 2 ½ tablespoons (35 grams) red liquid food colouring ½ cup (127 grams) buttermilk, at room temperature Instructions: 1. Preheat your oven to 320 °F (160 °C). Butter, or spray with a non stick vegetable spray, a 9 x 13 inch cake pan. Then line the bottom of the pan with parchment paper. 2. In a bowl, sift together the flour, cornstarch, baking powder, salt, and cocoa powder. Using a whisk or fork, mix until well combined. Set aside. 3. In another bowl, using a hand mixer or stand mixer, cream together your butter, sugar, and oil for 2-3 minutes until light and creamy. 4. Add in eggs one at a time, mixing well in between each addition. 5. Stir in your vinegar, vanilla and red liquid food colour, and mix until just combined. 6. Add in half of your dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in your buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not over-mix! 7. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out clean. 8. Let it cool in the cake pan for about 15-20 minutes. Invert onto a wire rack to completely cool before frosting with cream cheese frosting. Sprinkle with cake crumbs. 9. Serves about 8-10 people.

If you are looking for the perfect carrot cake recipe from scratch, this is it! This easy carrot cake is everything you expect out of carrot cake. It’s simple to make, moist and delicious. I can’t wait for you to try it! Ingredients: Carrot Cake Recipe: 2 cups (260 grams) all-purpose flour 2 tablespoons (27.6 grams) baking powder ½ teaspoon (2 grams) salt 1 ½ teaspoons (2 grams) ground cinnamon 400 grams raw peeled carrots (about 2 ½ cups cubes) 4 large eggs (200 grams), at room temperature 1 ¼ cups (250 grams) granulated white sugar 2 teaspoons (8 grams) pure vanilla extract 3/4 cup (180 ml/ 160 grams) vegetable, corn, extra light olive oil, or canola oil Instructions: 1. Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. 2. Peel and cube the carrots. 3. In a separate bowl, whisk or sift together the flour, baking powder, salt, and ground cinnamon. 4. In a blender, add the eggs, carrots, oil, sugar, and vanilla extract. Blend very well. 5. Add the wet ingredients into the flour mixture. Stir batter until there are no lumps. Pour the batter into the prepared pan. 6. Bake in preheated oven for about 35 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate. 7. The cake can be served plain or with a dusting of powdered sugar. 8. Makes about 8 -10 servings.

Mini Ventagli are a typical Italian tea pastry. These ventagli are very addictive because of their sweet taste and their crunchiness. The instructions are really easy to follow. You just need few ingredients: puff pastry sheet, unsweetened cocoa powder, sugar and water. Instructions: 1. Preheat your oven to 350 degrees F (180 degrees C). Line a baking pan with parchment paper and set aside. 2. Dust your surface with flour. Lay the pre-made puff pastry on it. 3. Brush with water. Dust with cocoa powder, and sprinkle sugar on top. 4. Fold both sides towards the inside. Wet and sprinkle with sugar after each fold. Cut each indiviual ventaglio about 2 cm thick. Placing 2 inches apart onto the prepared baking sheets. 5. Bake in a preheated oven for about 20-22 minutes or until golden brown. Enjoy!

How To Make Starbucks Banana Nut Bread This banana bread is super moist, loaded with sweet bananas, and topped with walnuts. Once you make it I am sure you will agree that this is way better and healthier than Starbucks. Perfect for breakfast or dessert! Ingredients: 1 3/4 cups (227 grams) all purpose flour 2 teaspoons (8 grams) baking powder 1/2 teaspoon (2 grams) baking soda 1/4 teaspoon (1 gram) salt 2/3 cup (134 grams) granulated white sugar 2 large (100 grams) eggs, at room temperature 1/2 cup (115 grams) unsalted butter, melted and cooled 3 tablespoons (48 grams) milk, at room temperature 1 teaspoon (4 grams) vanilla extract 1 cup (300 grams) mashed bananas 1 cup (120 grams) walnuts (divided), coarsely chopped or raisins Quaker Oats (optional) Instructions: Preheat your oven to 350 F (180 C) and butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside. 1. In a large mixing bowl, combine all purpose flour, baking powder, baking soda, and salt. Set aside. 2. In another mixing bowl, using a hand mixer or stand mixer, beat sugar and eggs until well blended. Stir in butter, milk and vanilla extract, beat until well combined. Add mashed banana. Whisk until well combined. 3. Add the dry ingredients, beat until just combined. Stir in chopped walnuts. Do not over mix! Scrape down the sides and bottom of the bowl. 4. Pour batter in a prepared baking pan. 5. Top with chopped walnuts. Sprinkle with Quaker oats (optional). Bake at 350 F (180 C) for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven. Cool completely. Enjoy!

Easy Bacon and Potato Recipe (Only 4 Ingredients)

These cookies are buttery, soft, chewy and loaded with white chocolate chips. An easy dessert that’s sure to become your family’s favorite. Ingredients: 3/4 cup (185grams) unsalted butter, at room temperature 3/4 cup (150 grams) light brown sugar 1/2 cup (100 grams) granulated white sugar 2 large eggs (100 grams) no shell , at room temperature 2 teaspoons (8 grams) pure vanilla extract 2 1/4 cups (290 grams) all purpose flour 1 teaspoon (4 grams) baking soda 1/2 teaspoon (2 grams) salt 1 cup (175 grams) white chocolate chips Instructions: Preheat oven to 350 degrees F (177 degrees C) Line a baking pan with parchment paper and set aside. 1. In a bowl of hand mixer or stand mixer cream together butter and sugars for 3 minutes in medium speed. 3. Add the eggs, one at a time. Scrape down the sides and bottom of the bowl as needed. Add pure vanilla extract, beat until well combined. 4. Sift together the flour, baking soda and salt. Beat until just combined. Using spatula fold in white chocolate chips. 5. Scoop about 1 tablespoon or 2 tablespoons of cookie dough (depending on how large you like your cookies) placing 2 inches apart onto the prepared baking sheets. (I used a 2 tablespoons cookie scoop). 6. Bake cookies in preheated oven for about 10-13 minutes. Take them out when the edges are just starting to turn brown. DO NOT OVER BAKE! 7. Cool completely on wire rack. Enjoy! Makes: 24 large cookies

Easy Portuguese Tea Biscuits 3 cups (450 grams) all purpose flour 2 teaspoons (6 grams) baking powder 1/2 teaspoon (2 grams) salt 6 tablespoons (90 grams) unsalted butter, softened 1 cup (200 grams) granulated white sugar 3 large eggs, at room temperature 2 teaspoons (8 grams) pure vanilla extract Instructions: 1. Preheat the oven to 350 F (175 C) 2. In a bowl, whisk together the flour, baking powder and salt. Set aside. 3. In a bowl of your stand mixer or hand mixer, combine the butter and sugar. Mix until well combined. 4. Add the eggs one at a time, scrape down the sides and bottom of the bowl. Add vanilla extract, beat until combine. 5. Mix in the flour mixture into the wet mixture. Beat until well combined. 6. Scoop out about a tablespoon of dough. Roll dough into a log and form into shape, numbers, letters etc. 7. Bake in a preheated oven until they are lightly brown, about 13 to 15 minutes. Allow the cookies to cool slightly before enjoying. Makes: 35 cookies

The Best Brownie Chocolate Chip Cookies | Holiday Cookies Brownie Ingredients: 1/2 cup (115 grams) unsalted butter, softened 3/4 cup (150 grams) granulated sugar 1/2 cup (60 grams) cocoa powder, sifted 2 large eggs, (100 grams, no shell) at room temperature 1 tsp (4 grams) vanilla extract 1 cup (150 grams) all purpose flour 1/2 tsp (2 grams) salt 1/2 cup (87 grams) mini or regular size semi-sweet chocolate chips Chocolate Chip Cookie Ingredients: 1/2 cup (115 grams) butter, softened 1/2 cup (100 grams) light brown sugar 1/4 cup (50 grams) granulated sugar 1 large egg (50 grams, no shell), at room temperature 1 tsp (4 grams) vanilla extract 1 1/2 (225 grams) cups all purpose flour 1/2 tsp (2 grams) baking soda 1/2 tsp (2 grams) salt 1 cup (175 grams) mini or regular size semi-sweet chocolate chips Instructions for Brownie: 1. Line a baking sheet with parchment paper. Set it aside. 2. To make the brownie batter, in a large bowl, using an electric hand mixer or stand mixer, combine the butter, granulated sugar. Mix until smooth. 3. Add eggs and vanilla extract. Mix until combine. 4. Add sifted cocoa powder, all purpose flour, baking soda and salt. Mix until just combined. 5. Fold in the chocolate chips. Cover and refrigerate the dough until it firms up slightly, about 30 minutes. Instructions for Chocolate Chip Cookies: 1. In another large bowl, using an electric hand mixer or stand mixer, combine the butter, brown sugar, and granulated sugar. Mix until they are light and fluffy. 2. Mix in the egg and vanilla extract. Beat until combine. Add the flour, baking soda and salt, mix until just combined. Fold in the chocolate chips. 3. At this time, preheat the oven to 350ºF (175C). 4. Remove the brownie dough from the fridge. Using a tablespoon or small cookie scooper, scoop the brownie dough and form it into a ball. Scoop the chocolate chip cookie dough form it into a ball. Press the two balls together and flatten slightly to form a cookie. 5. Place about 2-inches apart on the prepared baking sheets. Repeat until all of the dough has been used up. Bake the cookies until they are lightly golden, about 13 to 15 minutes. Allow the cookies to cool slightly before enjoying.

Thumbprint Cookies | Holiday Cookies These Delicious Thumbprint Cookies can be filled with any fruit preserve you like. Have lots of amazing butter flavor and a melt in your mouth consistency that will have you coming back for more. Perfect for Christmas and Holiday gatherings! Ingredients: 1 cup (225 grams) unsalted butter, softened 1/2 cup (100 grams) granulated white sugar 2 large (40 grams) egg yolk 1 tablespoon (13 grams) vanilla extract 1 teaspoon zest of lemon 2 cups (300 grams) all purpose flour 1/4 teaspoon 1 gram) salt 1 1/2 tablespoon lemon juice 4 tablespoons jam ( strawberry, blueberry or apricot) Powdered sugar (for dusting) Instructions: 1. Preheat your oven to 400 degrees F (200 degrees C). 2. In the bowl of your electric mixer or hand mixer, beat 1 cup of softened butter and 1/2 cup sugar until creamy (2-3 minutes). 3. Add 2 large of egg yolks, 1 tablespoon of vanilla and 1 teaspoon of lemon zest and beat until incorporated. Scrape down the sides and bottom of the bowl as needed. 4. Add 1 cup of all purpose flour and 1/4 teaspoon of salt and beat until well combined. (Dough should be soft, do not refrigerate the cookie dough. Soft dough will help keep your thumbprint from crackling). 5. Scoop cookie dough into 1 tablespoon-sized balls and roll very well. Press a deep indentation in center of each with the end of a wooden spoon handle or use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. Repeat until all of the dough has been used. 6. Place about 2-inches apart on the prepared baking sheets and bake on 400F (200C) for 10 minutes or until edges are just beginning to turn golden brown. 7. Allow cookies to cool completely on baking sheet before dusting with powdered sugar. 8. Place 4 tablespoons of your jam in a small microwave-safe bowl or in a saucepan and add 1/2 tablespoon of lemon juice. Heat briefly in a microwave (about 10 seconds) or until jam is not hot but is no longer firm and is easy to stir. You can also put the pan on top of the stove using low to medium flame (about 1-2 minutes). 9. Spoon jam into each thumbprint, filling each indent to the brim. 10. Store cookies in a tightly sealed container for up to 5 days. 11. Serve and enjoy!

These Fudgy and Chewy traditional Christmas cookies is rich and decadent with the texture of brownies on the inside and a crunchy, cookie on the outside. Perfect for the holidays! Ingredients: 1 cup (150 grams) all purpose flour 1 teaspoon (3 grams) baking powder 1/4 teaspoon (1 gram) salt 3/4 cup (150 grams) granulated white sugar 1/2 cup (60 grams) unsweetened cocoa powder 2 large (100 grams) eggs, at room temperature 1/2 cup (110 grams) vegetable oil, canola or extra light olive oil 1 teaspoon (4 grams) pure vanilla extract 1/2 cup (90 grams) mini or regular size semi-sweet chocolate chips 1 cup (110 grams) confectioners (powdered or icing) sugar, for rolling cookies Instructions: 1. Preheat the oven to 350F (175C). Line to baking tray with parchment paper. 2. In a bowl combine together flour, baking powder and salt, set aside. 3. In another mixing bowl, combine sugar, cocoa powder, eggs, oil and vanilla extract. Whisk until the mixture is smooth. 4. Add the flour mixture to the cocoa mixture and stir to combine. Add chocolate chips. Mix until just combined. 5. Place icing sugar in a plate. Use a small cream scoop to scoop the batter and drop it directly into the powdered sugar. Roll it generously. 6. Place cookies on a baking sheet, make sure to leave space between each of the cookies. Gently press each cookies flat with the palm of your hand. 7. Bake for 10 minutes (Do Not Over bake). Cookies will come out soft but will harden as they cool down. 8. Allow cookies to slightly cool. Then, move them to a wire rack to fully cool down.

Almond Crescent Cookies, melt in your mouth. Fast, easy and the perfect addition to your Cookie Platter on Holiday Season. Ingredients: 1 cup (225 grams) unsalted butter, softened 1/3 cup (67 grams) granulated white sugar 1 large (20 grams) egg yolk 1 teaspoon (4 grams) vanilla extract 1 2/3 cup (210 grams) all purpose flour 3/4 cup + 2 tablespoons (100 grams) almond flour 1/4 teaspoon (1 gram) salt Powdered sugar for dusting Instructions: 1. In the bowl of your electric mixer or hand mixer, beat 1 cup of softened butter and 1/3 cup sugar until creamy (2-3 minutes). 2. Add 1 egg yolk and 1 teaspoon vanilla extract and beat until incorporated. Scrape down the sides and bottom of the bowl as needed. 3. Add 1 2/3 cup of all purpose flour, 3/4 + 2 tablespoons of almond flour and 1/4 teaspoon of salt and beat until just combined. Do not over mix! 4. Chill the dough for 30 minutes. 5. Heat your oven to 350 degrees F (175 degrees C) and line your cookie sheets with parchment paper or silicon mats. 6. Scoop out about a tablespoon (16 grams) of dough and form a log. Bend it to form a crescent moon shape and place it in a prepare cookie sheet about 1 inch apart and bake on 350F (175 C ) for 12-15 minutes or until they start to turn light brown. 7. Remove from the oven. They are soft but will harden as they cool. Let it cool completely before dusting with powdered sugar. 8. Store cookies in a tightly sealed container for up to 5 days.

If you’re a fan of chocolate cake and lover of flan like me, this just might be the perfect dessert for you. You get two amazing desserts all steamed in the same pan! Ingredients: For Caramel: 3/4 cup (170 grams) granulated white sugar For The Flan: 1 can (396 grams) condensed milk 1 cup whole milk (240 grams), at room temperature 4 large eggs 2 teaspoons (8 grams) vanilla extract Lemon zest from 1 large lemon For Chocolate Cake: 3 large eggs, at room temperature 3/4 cups (165 grams) granulated white sugar 8 tablespoons (125 ml) whole milk, at room temperature 4 tablespoons (50 grams) unsalted butter, melted and cooled 1 1/2 cup (200 grams) all purpose flour 2 teaspoons (8 grams) baking powder 1/2 cup (60 grams) unsweetened cocoa powder Instructions: Fill steamer with water and slowly bring water boil. For Caramel: Add 3/4 cup of granulated white sugar on a 8x3” round cake pan . Put the pan on top of the stove using low flame until sugar is melted and turns to honey gold. Swirl the pan to ensure even melting and to distribute the liquid on the bottom and side of the pan. Let it cool down and set. For the Flan: In a blender, add all the ingredients, 1 cup of condensed milk, 1 cup fresh milk, 4 large eggs, 2 teaspoons vanilla extract, and lemon zest. Blend until well combined. Note: You can also use a mixing bowl, just add all the ingredients and combine well. For the Chocolate Cake: Beat 3 large eggs, add 3/4 cup of granulated white sugar and whisk until sugar dissolved . Add 4 tablespoons of unsalted butter (melted and cooled), whisk to combine. Add fresh milk and combine. Sift together, 1 1/2 cups of all purpose flour, 2 teaspoon baking powder and 1/2 cup of unsweetened cocoa powder, then whisk until just combined. Pour batter into the pan. Using an spatula or spoon, pour the flan mixture on top of chocolate cake batter ( Do not pour the flan mixture direct to the cake batter.) Cover with aluminum foil. Steam for 1 hr and 20 minutes. The cake is done when toothpick inserted in the center comes out clean. Remove from the steamer. Let it cool then refrigerate. To serve, run offset spatula around edges of the pan and turn it over on a plate.