TURTLE CHOCOLATE LAYER CAKE

INGREDIENTS

• 2 Tbsp unsalted butter
• 1 cup pecan halves
• 2 cups granulated sugar
• 3/4 cup salted butter, cut into cubes
• 1 cup heavy cream, room temperature
• 2 tsp pure vanilla extract (optional)
• 2 teaspoons fine sea salt

• 1 cup granulated sugar
• 6 Tbsp salted butter, cubed
• 1/2 cup heavy cream, room temperature
• 1 tsp pure vanilla extract (optional)
• 1 teaspoon fine sea salt

• 2 and 1/4 cups all purpose flour
• 1 and 1/2 cups unsweetened cocoa powder
• 1 and 1/2 tsp salt
• 2 and 1/4 tsp baking soda
• 1 tsp baking powder
• 1 and 1/2 cups unsalted butter, room temperature
• 2 and 1/4 cups granulated sugar
• 4 large eggs, room temperature
• 3/4 cup sour cream, room temperature
• 1 and 1/2 Tbsp pure vanilla extract
• 1 and 1/2 Tbsp instant coffee granules
• 2 and 1/4 cups buttermilk, room temperature

• 3 cups Unsalted Butter, softened to room temperature
• 12 cups Powdered Sugar, sifted
• 3/4 cup Salted Caramel Sauce, cooled completely(recipe above)
• 3-6 Tbsp heavy cream or milk, as needed

• 1 cup dark chocolate chips
• 1/2 cup heavy whipping cream
• ADDITIONAL GARNISH:
• 2 cups chopped pecans
• Whole pecans

INSTRUCTIONS

1. For the Toasted Pecans: Preheat oven to 350°F and line a baking sheet with parchment paper or a silpat mat.
2. In a small bowl, melt 2 tablespoons of butter in the microwave for about 30 seconds. Drizzle the melted butter onto the pecans and toss together to coat pecans.
3. Spread pecans onto prepared baking sheet and bake in oven for 5-6 minutes until toasted and fragrant.
4. next instruction HERE

BLUEBERRY CAKE

INGREDIENTS:

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• pinch of salt
• 1 cup (2 sticks) butter, softened
• 2 cups granulated sugar
• 6 eggs
• 1 cup plain Greek yogurt
• 1 teaspoon vanilla extract, store-bought or homemade
• 1/2 teaspoon almond extract
• 2 pints (4 cups) fresh blueberries
• GLAZE INGREDIENTS:
• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/8 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 325 degrees F. Grease and flour a bundt pan, and set aside. (See tips below for how to properly grease/flour a pan. Also, I used a 10-cup large bundt pan.)
2. In a large bowl, whisk together flour, baking powder, baking soda and salt until combined.
3. full instruction HERE

Brownie Batter Breakfast Bake

Ingredients

• 1/3 cup (30 g) rolled oats
• 2 Tbsp (15 g) flour of choice*
• 1 Tbsp (5 g) unsweetened cocoa powder
• ¼ tsp baking powder
• pinch of salt
• 1/3 cup (80 ml) unsweetened almond milk
• ½ - 1 Tbsp (8-15 ml) maple syrup, to taste
• 1 tsp (5 ml) coconut oil, melted
• ½ tsp vanilla flavor
• 1 Tbsp (10 g) dairy-free chocolate chips

Directions

1. Preheat oven to 325°F, and lightly coat an individual sized ramekin or oven-safe bowl with cooking spray or oil.
2. In a medium-sized mixing bowl, whisk together oats, flour, cocoa powder, baking powder, and salt. Add almond milk, maple syrup, coconut oil, and vanilla, mixing until well combined. Fold in chocolate chips, reserving a few to sprinkle on the top.
3. next instruction please see here 

Ingredients

• 1 cup any flavour yogurt** (I find flavoured regular yogurt to be the best ) (250 grams)
• 3 eggs
• 1/2 cup vegetable oil (112 grams)
• 3/4 cup sugar (154.50 grams)
• 1 1/2 cups flour (225 grams)
• 1 1/2 teaspoons baking powder
• powdered sugar

• 1 cup blueberries
• 1/3 cup sugar
• 1/2 tablespoon cornstarch
• 2 tablespoons water
• 1/2 tablespoon lemon juice

Instructions

1. Heat oven to 350 degrees (180° celcius). Grease an 8 inch cake pan.
2. full instruction here 

BEST EVER PISTACHIO PUDDING CAKE

Ingredients

• 3/4 cup unsalted butter softened
• 1 1/2 cups white sugar
• 100 grams pistachio pudding powder approximately one 4-serving box, don't use low fat or low sugar variety
• 4 eggs
• green gel food colouring
• 1 1/4 cup milk
• 1/3 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 1 3/4 cup all purpose flour
• 3 tablespoons cornstarch
• 4 teaspoons baking powder
• 1/2 teaspoon sea salt
• butter and flour for greasing the cake pan

• 8 oz (220 grams) full fat cream cheese
• 1/2 cup unsalted butter, softened to room temperature
• 3-4 cups powdered sugar, sifted
• 1/4 teaspoon sea salt
• 3 tablespoons half and half
• chopped pistachios for garnish (optional)

Instructions

1. Prepare a 9-inch by 13-inch rectangular baking pan by greasing it with butter and coating the inside of the pan evenly with a thin dusting of flour. Set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy (about 4 minutes).
3. Add the pudding powder and whip on high speed until incorporated.
4. Add the eggs one at a time, mixing well after each addition. Add a tiny amount of green gel food colouring after the eggs, if desired.
5. Combine the milk, vegetable oil, and vanilla extract in a separate bowl or pyrex measuring cup and whisk with a fork to combine.
6. Add the milk mixture to the butter mixture slowly, mixing well until combined.
7. Add the flour, cornstarch, baking powder and salt, and mix on low speed just until the batter forms and no streaks of flour appear.
8. Finish mixing by hand with a rubber spatula to be sure the batter is well combined (mixing with the electric mixer at this stage can cause over-mixing, so it's best to finish it gently by hand).
9. take the complete recipe here : thebusybaker.ca

INGREDIENTS

• 1 cup flour
• 1 cup sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup butter
• 1/2 cup water
• 1/4 cup sour cream
• 1 whole egg
• 1 Tbsp fresh lemon zest
• 1 Tbsp fresh lemon juice

LEMON GLAZE

• 1 1/2 cups powdered sugar
• 1 tsp fresh lemon zest
• 1 Tbsp melted butter
• 2 Tbsp fresh lemon juice
• 2 Tbsp milk

INSTRUCTIONS

1. Spray mini muffin pans with non-stick spray; set aside. 
2. Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.
3. Melt butter in a small saucepan over medium heat. Add water and bring to a boil. 
4. Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Beat in the sour cream, egg, zest, and lemon juice till smooth.
5. Scoop batter into muffin pans. Bake at 325° for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.
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