Frosted Animal Cookie Cheesecake | #Easycheesecakerecipesnobake #Frostedanimalcookiecheesecake #Cupcakecakes #Cookingrecipes #Deliciousdesserts #Sweetrecipes #Lemoncheesecakerecipes #Turtlecheesecakerecipes #Animalcrackercheesecake #Frostedanimalcookiecheesecake #Lemoncurddessert #Oreofudgecheesecake

Ingredients

• CRUST
• 2 1/4 cups (302g) frosted animal cookie crumbs
• 2 tbsp (28g) salted butter, melted
FILLING
• 24 ounces (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tbsp (24g) all purpose flour
• 1 cup (230g) sour cream, room temperature
• 1 tbsp vanilla extract
• 4 large eggs, room temperature
• 2 cups (208g) chopped frosted animal cookies, divided
WHITE CHOCOLATE GANACHE
• 6 oz (169g) white chocolate chips
• 1/4 cup (60ml) heavy whipping cream
• Pink gel icing color
• Sprinkles
WHIPPED CREAM
• 1/2 cup (120ml) heavy whipping cream, cold
• 4 tbsp (29g) powdered sugar
• 1/2 tsp vanilla extract

Instructions

• CRUST
• 1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
• 2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
• 3. Bake the crust for 10 minutes, then set aside to cool.
• 4. Cover the outsides of the pan with aluminum foil (I also use a plastic crock pot liner – see method here) so that water from the water bath cannot get in. Set prepared pan aside.
• CHEESECAKE FILLING
• 5. Reduce oven to 300°F (148°C).
• 6. In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
• 7. Add the sour cream and vanilla extract, mixing on low speed until well combined.
• 8. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
• 9. Stir in about 1 1/4 cups of chopped animal cookies. Stir just until mixed, so the colors from the sprinkles don’t mix into the batter too much.
• 10. Pour a small amount of batter into the bottom of the crust in an even layer, then add the remaining 3/4 cup of chopped animal cookies.
• 11. Pour the remaining cheesecake filling into crust, over the cookies, and spread into an even layer.
• 12. Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
• 13. Bake for 1 hour and 25 minutes.
• 14. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
• 15. Crack oven door and leave the cheesecake in the oven for about 30 minutes.
• 16.Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.
• TO FINISH OFF THE CHEESECAKE
• 17. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
• 18. To make the white chocolate ganache. Put the white chocolate chips in a heat proof bowl.
• 19. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. If it doesn’t melt completely, microwave for 10-20 seconds, then whisk until smooth.
• 20. Color the ganache with a little pink gel coloring, if desired.
• 21. Pour the ganache onto the cheesecake and spread into an even layer.
• 22. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
• 23. Pipe dollops of the whipped cream on top of the white chocolate ganache.
• 24. Top the cheesecake with frosted animal cookies and some sprinkles, if desired. Refrigerate until ready to serve. Cheesecake is best for 3-4 days.

recipe adapted >>>>>  here

Your Kitchen Transformed - Frosted Animal Cookie Cheesecake

Frosted Animal Cookie Cheesecake | #Easycheesecakerecipesnobake #Frostedanimalcookiecheesecake #Cupcakecakes #Cookingrecipes #Deliciousdesse...

Your Kitchen Transformed - Frosted Animal Cookie Cheesecake

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HONEY-CARROT CAKE WITH MASCARPONE CREAM | #Tempehgyros #Grilledporkchoprecipesbonein #Vegangyrorecipe #Cookingrecipes #Dessertrecipes #Wholefoodrecipes #Cookingrecipes #Cupcakecakes #Dessertrecipes #Cakedesserts #Easterdecorations #Cakecookies

Ingredients

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3 eggs
• 2 cups finely shredded carrots (about 4 medium)
• 2/3 cup honey
• 1/4 cup canola oil
• 1/4 cup buttermilk or sour fat-free milk
• 1/2 cup chopped walnuts
For the Mascarpone Cream
• 1/2 cup mascarpone cheese, softened
• 1 tablespoon honey
• 1 tablespoons whipping cream

Instructions

1. Preheat oven to 350 degrees F. Grease and lightly flour a 10-inch fluted tube pan; set aside.
2. In a large bowl stir together flour, baking powder, pumpkin pie spice, salt, and baking soda; set aside. In another large bowl beat eggs lightly with a fork. Stir in carrots, honey, oil, and buttermilk. Add egg mixture all at once to flour mixture. Stir until combined, fold in the chopped walnuts. Spoon batter into prepared pan, spreading evenly.
3. Bake for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Invert cake onto wire rack. Cool completely.
4. Place cooled cake on a serving platter. Pipe bottom edge of cake with Mascarpone Cream, or pipe or spoon Mascarpone Cream on each serving.
5. For the Mascarpone Cream:
6. In a small bowl stir together mascarpone cheese and honey. Gradually stir in enough whipping cream to make a piping consistency.

recipe adapted >>>>>  here

Your Kitchen Transformed - HONEY-CARROT CAKE WITH MASCARPONE CREAM

HONEY-CARROT CAKE WITH MASCARPONE CREAM | #Tempehgyros #Grilledporkchoprecipesbonein #Vegangyrorecipe #Cookingrecipes #Dessertrecipes #Whole...

Your Kitchen Transformed - HONEY-CARROT CAKE WITH MASCARPONE CREAM

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The Best Soft and Chewy M&M'S Cookies | #Fewingredientdessert #Cookiebarsrecipes #Easycookiesfewingredients #Dessertbars #Eggfreedessertrecipes #M&mcookierecipe #Smoresstuffedcookies #Cinnamoncrunchbananabread #M&mcookies #Fooddeserts #Bananarecipeshealthy #Desertsrecipes

Ingredients

• 1/2 cup unsalted butter, softened (1 stick)
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 cup instant vanilla pudding mix (not cook-and-serve, not sugar-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt, or to taste
• 3/4 cup M&M’S, plus more for adding to dough mounds (I used Dark Chocolate M&M’S, other varieties may be substituted)
• 1/2 cup semi-sweet chocolate chips, plus more for adding to dough mounds

Instructions

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
2. Stop, scrape down the sides of the bowl, and add the flour, pudding mix (add it as a dry ingredient, do not actually make pudding; cook-and-serve and sugar-free are not recommended in this recipe), baking soda, salt, and beat on low speed until just combined, about 1 minute.
3. Add the M&M’S, chocolate chips, and beat on low speed until just combined, about 30 seconds.
4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly.*
5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 6 cookies per sheet) and bake for about 12 to 13 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
7. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

  RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - The Best Soft and Chewy M&M'S Cookies

The Best Soft and Chewy M&M'S Cookies | #Fewingredientdessert #Cookiebarsrecipes #Easycookiesfewingredients #Dessertbars #Eggfreedes...

Your Kitchen Transformed - The Best Soft and Chewy M&M'S Cookies

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HEALTHIER OATMEAL PEANUT BUTTER CHOCOLATE CHIP BREAKFAST BARS | #Healthyfoodvideos #Breakfastcookieshealthy #Nobakebreakfastcookies #Healthysweets #Healthybreakfastvideos #Healthyrecipes #Healthysnacks #Healthyoatmealcookies #Bananaoatmealcookies #Healthydinnerrecipes #Ripebananarecipes #Healthydessertrecipes

Ingredients

• 1 cup rolled oats (uncooked)
• 1/4 cup flour (can use wheat flour or sub with almond, coconut or GF blend flour)
• 1/2 tsp cinnamon
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp coconut oil
• 2 eggs
• 1/4 cup maple syrup
• 1/4 cup peanut butter (crunchy or creamy)
• 1/2 tsp vanilla
• 1/3 cup chocolate chip

Instructions

1. Preheat oven to 350 F and line a 8x8 pan with parchment paper.
2. In a medium bowl, mix together the oats, flour, cinnamon, baking powder, baking soda and salt. Set aside.
3. In a microwave safe bowl, melt the coconut oil by putting it in the microwave for 15-20 seconds. Beat in the eggs. Add in the maple syrup, peanut butter and vanilla. Mix until combined.
4. Pour the wet ingredients into the dry and mix until just combined. Use a rubber spatula to fold in the chocolate chips. Spread the mixture into the pan. Bake for 20-25 minutes or until golden brown. Let cool before cutting into bars. Store in an airtight container on the counter for up to 3-5 days.

recipe adapted  >>>>>  here

Rated 4.6/5 based on 121 customer reviews

Your Kitchen Transformed - HEALTHIER OATMEAL PEANUT BUTTER CHOCOLATE CHIP BREAKFAST BARS

HEALTHIER OATMEAL PEANUT BUTTER CHOCOLATE CHIP BREAKFAST BARS | #Healthyfoodvideos #Breakfastcookieshealthy #Nobakebreakfastcookies #Healthy...

Your Kitchen Transformed - HEALTHIER OATMEAL PEANUT BUTTER CHOCOLATE CHIP BREAKFAST BARS

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#Homemadewhitemacandcheeserecipe #Paneramacandcheeserecipe #Whitecheddarmacandcheesebaked #Bakedmacaroniandcheese #Baconmacandcheese #Copycatpaneramacandcheese #Pioneerwomanrecipes #Homemademacandcheeserecipe #Bestmacandcheeserecipe #Whitemacandcheeserecipe #Soulfoodrecipes #Bakedmacandcheeserecipesouthern

Ingredients

• 16 ounces elbow macaroni
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 quart (4 cups) half and half
• 1/2 cup heavy whipping cream
• 4 ounces cream cheese, cubed and softened
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh thyme
• 1 teaspoon onion powder
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cayenne pepper
• Salt and pepper to taste
• 6 ounces Fontina cheese, grated and divided
• 6 ounces white American cheese, grated or cubed
• 2 ounces smoked cheddar cheese, grated

 

 

 

 

Instructions

1. Cook macaroni according to package directions; rinse with cool water and drain.
2. Meanwhile, melt butter in large saucepan over medium heat. Add flour and stir to mix well. Cook for 2-3 minutes.
3. Gradually whisk in half and half and simmer for 3-5 minutes, stirring constantly.
4. Stir in heavy cream, cream cheese, Dijon mustard, fresh thyme, onion powder, nutmeg, and cayenne pepper. Season with salt and pepper, to taste.
5. Pour pasta into a large bowl. Add half of the Fontina cheese, the white American cheese and the smoked cheddar. Toss to mix well.
6. Stir the sauce into the pasta and cheese.
7. Pour the pasta into a greased 9×13 inch baking dish. Top with remaining Fontina cheese.
8. Bake for 25-30 minutes or until golden brown. Let stand 10 minutes before serving.

recipe adapted  >>>>>  here

Rated 4.3/5 based on 217 customer reviews

Your Kitchen Transformed - SMOKY WHITE CHEDDAR MAC AND CHEESE

#Homemadewhitemacandcheeserecipe #Paneramacandcheeserecipe #Whitecheddarmacandcheesebaked #Bakedmacaroniandcheese #Baconmacandcheese #Copyca...

Your Kitchen Transformed - SMOKY WHITE CHEDDAR MAC AND CHEESE

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#Ginataangkalabasa #Cookingrecipes #Filipinodishes #Pinoyfood #Philippinesfood #Dessertrecipes #Airfryercarrotsrecipe #Generaltsochickenairfryer #Airfryerranchchicken #Airfryerchicken #Healthygeneraltsochicken #Airfryersesamechicken

Ingredients

• 1.5 pounds cubed chicken
• 1 tsp Sesame Oil
• 6 tbsp Rice Vinegar
• 6 tbsp soy sauce
• 1/4 cup Hoisin Sauce
• 4 tbsp Brown Sugar
• 2 tbsp cornstarch
• 1/4 tsp ginger
• 1 garlic
• 1/4 tsp red pepper flakes
• Sesame seeds
• 1 chopped green onion
• 2 cups Cooked white Rice

Instructions

1. Place pot on Saute.
2. Saute chicken cubes in sesame oil for 1-2 minutes or until chicken is white no need to cook all the way.
3. In a separate bowl mix together Rice Vinegar, soy sauce, garlic, ginger, red pepper flakes, hoisin sauce, and brown sugar.
4. Pour mixture into the Instant pot over the chicken.
5. Place Manual High power for 10 minutes.
6. Do a quick release.
7. Place your pot back on saute bring to a slight boil.
8. Whisk in cornstarch until mixture turns thick and bubbly about 2 minutes.
9. Serve over rice. Sprinkle with green onions and sesame seeds.

recipe click >>>>>  here

Your Kitchen Transformed - Better than Take Out Instant Pot General Tso’s Chicken

#Ginataangkalabasa #Cookingrecipes #Filipinodishes #Pinoyfood #Philippinesfood #Dessertrecipes #Airfryercarrotsrecipe #Generaltsochickenairf...

Your Kitchen Transformed - Better than Take Out Instant Pot General Tso’s Chicken

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MEAL-PREP SHRIMP TACO BOWLS | #Healthymealprep #Mealprepfortheweek #Healthyeating #Dinnerrecipes #Healthysnacks #Mealplanning #Grilledchickenrecipes #Healthymealsforweightloss #Healthychickenrecipes #Weightlossmealprep #Mealprepfortheweek #Ketogrilledchicken

Ingredients

• Spicy Shrimp:
• 20 medium shrimp peeled and deveined
• 1 tablespoon olive oil
• 1 clove garlic minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon onion powder optional
• 1/4 teaspoon kosher salt
For the assembly:
• 2 cups cooked brown rice
• 1 cup black beans drained and rinsed
• 1 cup corn drained and rinsed
• 1 cup tomatoes diced
• 1/2 cup cheddar cheese
• 2 tablespoon cilantro minced
• 1 lime cut into 4 slices
• 4 meal prep containers

Instructions

1. To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes.
2. To assemble: Divide brown rice into 4 meal prep containers (1/2 cup each). Top with 5 shrimps, a scoop of black beans, corn, tomatoes, a sprinkle of cheese, cilantro and a slice of lime. Cover and refrigerate for a max of 4 days.
3. To serve: Heat bowls in the microwave for 2 minutes or until heated throughly. Drizzle with lime juice and top with salsa, sour-cream or gucamole if desired.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - MEAL-PREP SHRIMP TACO BOWLS

MEAL-PREP SHRIMP TACO BOWLS | #Healthymealprep #Mealprepfortheweek #Healthyeating #Dinnerrecipes #Healthysnacks #Mealplanning #Grilledchicke...

Your Kitchen Transformed - MEAL-PREP SHRIMP TACO BOWLS

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Shrimp Scampi with Asparagus and Tomatoes | #Shrimprecipesfordinner #Shrimpscampiolivegardenrecipe #Olivegardenshrimpscampirecipe #Shrimpscampieasy #Boilingcrabrecipewholeshabang #Cajunshrimpboil #Brownedbutterhoneygarlicshrimp #Shrimpcastironrecipes #Mealswithshrimp #Cookingrecipes #Seafooddishes #Dinnerrecipes 

Ingredients

• ¾ pound angel hair pasta
• 4 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil, plus extra for drizzling
• 1½ to 2 tablespoons minced garlic, more or less to taste
• ¼ teaspoon crushed red pepper flakes
• 1 pound shrimp, peeled and deveined
• salt and freshly ground pepper
• ½ cup dry white wine
• juice of ½ lemon
• 3 tablespoons finely chopped parsley leaves
• 10 - 12 thin stalks of fresh asparagus, cut into 2” pieces
• ½ - ⅔ cup chopped tomatoes, seeds removed
• Grated Parmesan, if desired

Instructions

1. Bring a large pot of water to a boil. Reduce the heat to a low simmer while preparing the shrimp.
2. In a large skillet melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat.
3. Sauté the garlic and red pepper flakes for about 2 minutes. Season the shrimp with salt and pepper and add them to the butter and garlic mixture. Cook the shrimp for about 2 minutes on each side, or until they have turned pink Remove the shrimp from the pan using a slotted spoon. Set aside and keep warm.
4. Add the wine, lemon juice and asparagus to the pan and bring to a boil. Add the remaining 2 tablespoons butter. When the butter has melted add the shrimp to the skillet along with the parsley. Stir to combine and remove from the heat.
5. Turn the pot of water to high and bring to a boil. Add the pasta and cook until al dente - about 2-3 minutes. Drain the angel hair pasta and return it to the pot. Toss with a drizzle of olive oil.
6. Toss the shrimp and asparagus with the cooked pasta and add the tomatoes. Season with salt and pepper and drizzle with additional olive oil if desired.
7. Lightly sprinkle with grated Parmesan to serve.

Recipe Adapted : here

Your Kitchen Transformed - Shrimp Scampi with Asparagus and Tomatoes

Shrimp Scampi with Asparagus and Tomatoes | #Shrimprecipesfordinner #Shrimpscampiolivegardenrecipe #Olivegardenshrimpscampirecipe #Shrimpsca...

Your Kitchen Transformed - Shrimp Scampi with Asparagus and Tomatoes

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Creamy Steak Fettuccine | #Creamysteakfettuccine #Bakedburritocasserole #Steakdinnerideas #Burritocasserolerecipebeef #Mexicanfoodrecipescasserolesmaindishes #Cookingrecipes #Shrimpmealprep #Creamysteakfettuccine #Steakpastarecipes #Freezingmeat #Dinnerrecipes #Parmesanbasilorzo

Ingredients

• 12 oz. fettuccine
• 1 lb. sirloin steak
• 2 tbsp. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. butter
• 2 cloves, minced
• 2 tbsp. all-purpose flour
• 2 c. milk
• 1 tbsp. freshly chopped parsley
• 1/2 c. freshly grated Parmesan
• 1 1/2 c. halved cherry tomatoes
• 4 c. baby spinach
• Balsamic glaze, for drizzling

Instructions

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
2. Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook steak until your desired doneness, 4 minutes per side for medium rare. Transfer to a plate to let rest, 10 minutes, then thinly slice.
3. Meanwhile, make alfredo sauce: Add butter to skillet and let melt, then add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes. Add parsley and Parmesan and season with salt and pepper. Add tomatoes and cook down 2 minutes.
4. Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted.
5. Top with sliced steak and drizzle with balsamic glaze.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Creamy Steak Fettuccine

Creamy Steak Fettuccine | #Creamysteakfettuccine #Bakedburritocasserole #Steakdinnerideas #Burritocasserolerecipebeef #Mexicanfoodrecipescas...

Your Kitchen Transformed - Creamy Steak Fettuccine

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GARLIC BUTTER HERB STEAK BITES WITH POTATOES | Healthydinnerrecipes Steakbites Easydinnerrecipes Garlicbuttersteakandzucchininoodles Beefrecipes Cajunrecipes Tastyvideos Spicysalsarecipe Salsadechiledearbol Cookingrecipes Foodvideos Dessertrecipes

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter divided
• 1 pound yukon gold potatoes sliced about 1/2 inch in thickness
• 3 garlic cloves minced
• 1 teaspoon thyme chopped
• 1 teaspoon rosemary chopped
• 1 teaspoon oregano chopped
• 1 1/4 pounds sirloin steaks cut into 1 inch cubes
• salt and pepper

Instructions

1. Heat a large cast iron skillet over medium high heat and add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes, stir and cook and additional 3 minutes until fork tender. Remove and set aside on a plate.
2. Turn the skillet to high heat. Add the 1 tablespoon butter and steak bites. Let the steak sear for a minute and then continue to stir the steak until they are golden brown.
3. Top the steak with fresh chopped herbs.

  recipe adapted >>>>>  here

Rated 4.7/5 based on 166 customer reviews

Your Kitchen Transformed - GARLIC BUTTER HERB STEAK BITES WITH POTATOES

GARLIC BUTTER HERB STEAK BITES WITH POTATOES | Healthydinnerrecipes Steakbites Easydinnerrecipes Garlicbuttersteakandzucchininoodles Beefrec...

Your Kitchen Transformed - GARLIC BUTTER HERB STEAK BITES WITH POTATOES

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#Pumpkincheesecake #Pumpkindessertrecipes #Thanksgivingdessertideas #Pumpkinbars #Pumkindesserts #Pumpkinrecipesdessert #Freshapricotrecipes #Apricotdesserts #Apricotcake #Cakedesserts #Cookingrecipes #Sweetrecipes

Ingredients

• Vanilla cake
• 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
• 200 grams (1 cup) caster sugar
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature
• 315 grams (2 and 1/4 cups) plain flour
• 3 teaspoons baking powder
• 240 ml (1 cup) milk
• 2 tablespoons full fat sour cream
• 1/4 cup sprinkles (rainbow jimmies)
Vanilla buttercream
• 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
• 2 teaspoon vanilla extract or vanilla bean paste
• 750 grams (6 cups) icing or powdered sugar
• 60 ml (1/4 cup) milk
• 2 cups of sprinkles (rainbow jimmies)

Instructions

1. Grease and line two 8 inch round baking tins. Preheat the oven to 160 C (320 F). In a large mixing bowl, add the butter, sugar and vanilla and beat with an electric mixer until smooth and creamy. Add in the eggs, one at a time, and beat after each addition. Sift in the flour and baking powder. Add the milk and beat on a low speed until combined. Add sour cream and mix through. Finally, add the sprinkles and stir briefly.
2. Divide the batter evenly between the two cake tins and bake in the oven for approximately 25-30 minutes or until golden on top. Carefully remove the cakes from the pans and set on a wire rack to cool completely.
3. To make your frosting, beat the butter with an electric mixer until smooth and creamy, then add the vanilla. Begin to sift in the icing sugar, one cup at a time. Add a tablespoon of milk as needed. Continue until you have used all the icing sugar and milk and the frosting is smooth and creamy.
4. Use a serrated knife or a cake trimmer to even the top of both cakes. Place one cake on a small cake board, then cover the top with buttercream. Place the second cake on top. Cover the entire cake, top and sides, with remaining buttercream. Pick up the cake by the cake board and hold over a large mixing bowl. Carefully press sprinkles into the side of the cake, letting the extra sprinkles fall into the bowl. Continue until top and sides of cake are completely covered. Cut and serve.

recipe adapted  >>>>>  here