Lindsay's Recipes

Ingredients: 2 very ripe bananas 1 1/2 cups oats 2 tablespoons nut butter 1 1/2 tablespoons chia seeds pinch of kosher salt sprinkle of cinnamon vanilla extract 1/2 cup chocolate chips Directions: Mash the bananas. Add the rest of the ingredients and mix well. Divide into 12 cookies on a parchment-lined cookie sheet. Bake at 350 for 18-20 minutes.

  Cake Ingredients: 1 box almond cake mix 3.4 oz. package vanilla pudding mix 1 cup sour cream 4 eggs 1/2 cup canola oil or melted butter 1/2 cup milk 1/2 teaspoon almond extract Icing Ingredients: 8 oz. cream cheese, room temperature 1/4 cup butter, softened 2 2/12 cups powdered sugar 3/4 teaspoon almond extract Directions: Using a stand mixer, beat all cake ingredients until well combined. Pour into a greased bundt pan. Bake at 350 for 40 minutes. Cool completely before removing the cake from the pan and icing. To make the icing, beat the cream cheese and butter until well combined. Slowly add the powdered sugar. Last, beat in the almond extract. Spread or pipe the icing over the cake.

Ingredients: 12 oz. chocolate chips 2 cups mini marshmallows 1 sleeve graham crackers, crushed peanut butter (optional) Directions: In a large bowl, combine marshmallows and crackers. Melt the chocolate in a separate bowl, then pour over the marshmallows and crackers and stir quickly until just combined. Spread the mixture in a parchment lined dish. If using peanut butter, dollop some over the top and then spread slightly and unevenly over the top. Freeze or refrigerate until set.

 Source:  Cooktop Cove  (adapted) Ingredients: 9-inch graham cracker crumb or chocolate pie crust 1 cup semi-sweet chocolate chips 1 1/2 cups heavy cream, divided 1 cup creamy peanut butter 1 cup powdered sugar 8 oz. cream cheese, softened (reduced fat is fine) Directions: In a microwave-safe bowl, combine the chocolate chips and 1/2 cup cream. Heat in 30-second intervals, stirring in between, until the chocolate is completely melted. Pour into the bottom of the pie crust. Refrigerate until set. In a large mixing bowl, cream together the peanut butter, powdered sugar and cream cheese until smooth. In a separate mixing bowl, whip the remaining cup of cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture. Spread over the chocolate layer in the pie crust. Refrigerate for at least 4 hours.

  Source:  Joy Food Sunshine Ingredients: 1 pint heavy whipping cream (cold) 1/2 cup powdered sugar 1 teaspoon vanilla extract Directions: Chill the bowl of your stand mixer in the refrigerator for 15-30 minutes. Add all ingredients to the bowl. Use the whisk attachment of your mixer to beat the ingredients, starting slow and working up to fast. Beat for 60-90 seconds or until still peaks form, scraping down the sides of the bowl as necessary.

  Source:  Momfessionals Ingredients: 1/2 cup sugar 1/2 tablespoon flour 1/2 teaspoon cinnamon, rounded 4 large Granny Smith apples, peeled and sliced 1 cup quick cooking oats 1 cup flour 1 cup brown sugar, packed 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup butter, melted Directions: In a large bowl, mix together the first 3 ingredients. Add the apples and toss to coat. In another mixing bowl, combine the remaining ingredients except butter. Then add the butter until mixed well. Pour the apples into an 8x8 dish and top with the crumble topping. Bake at 350 for about 45 minutes. Let it rest for about 30 minutes. Serve alone or with vanilla ice cream.

  Source:  Gimme Some Oven Ingredients: 2 1/4 cups flour 2 teaspoons baking soda 1/2 tablespoon ground ginger 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon salt 3/4 cup unsalted butter, softened 1/2 cup white sugar 1/2 cup brown sugar, packed 1 egg 1/4 cup unsulphered molasses (I used Grandma's brand) Directions: Mix the first 6 ingredients together in a bowl; set aside. In a separate mixing bowl, cream the butter and sugars for about 2 minutes on medium-high speed until light and fluffy. Add the egg and mix until combined. Add the molasses and mix until combined. Gradually add the flour mixture until all is combined. Refrigerate the dough at least 2 hours. Roll the dough into small balls. Roll each ball in sugar. Bake at 350 for 8-10 minutes, or until the cookies begin to crack slightly.

  Ingredients: 2 cups graham cracker crumbs (about 16 crackers) 1 cup semi sweet chocolate chips 1 can sweetened condensed milk Directions: Mix all ingredients together. Spread into a greased 8x8 dish. Bake at 350 for 30 minutes.

 Source: Lori Mooney (originally from Betty Crocker's Chocolate Cookbook), adapted slightly Ingredients: 1/2 cup butter 12 oz. bag semi-sweet chocolate chips 1 2/3 cups sugar 3 eggs 1 teaspoon vanilla 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/4 cups flour Directions: Heat the butter and chocolate chips in a saucepan over low heat, stirring constantly, until melted; cool slightly. Transfer the mixture to a mixing bowl. Add the sugar and mix until combined. Add the eggs, one at a time, mixing after each addition. Add the vanilla and mix until combined. Add the baking powder and salt and mix until combined. Slowly add the sugar, a little at a time, until all combined. Spread the batter in a greased 9x13 dish. Bake at 350 for 20-25 minutes, until a toothpick inserted in the center comes out clean.

  Source:  Southern Crush at Home Cake Ingredients: 1 box lemon cake mix 3.4 oz. package lemon pudding mix 1 cup sour cream 4 eggs 1/2 cup canola oil or melted butter 1/4 cup fresh lemon juice 1/4 cup water Icing Ingredients: 8 oz. cream cheese, room temperature 1/4 cup unsalted butter, softened 2 1/2 cups powdered sugar 1 teaspoon vanilla Directions: Using a stand mixer, beat all cake ingredients until well combined. Pour into a greased bundt pan. Bake at 350 for 40 minutes. Cool completely before removing the cake from the pan and icing. To make the icing, beat the cream cheese and butter until well combined. Slowly add the powdered sugar. Last, beat in the vanilla. Spread or pipe the icing over the cake.

 Source:  Picky Palate  (adapted slightly) Ingredients: 1 box cake mix, yellow or chocolate 1 egg 1/2 cup butter, softened 1/2 cup peanut butter 1/2 cup marshmallow creme 14 oz. can sweetened condensed milk 12 oz. bag semi-sweet chocolate chips (maybe a little less) Directions: Mix together the cake mix, egg and butter until well combined. Grease a 9x13 dish and press the dough into the bottom of the dish. Mix the peanut butter, marshmallow creme and sweetened condensed milk until well combined. Pour over the dough. Sprinkle the chocolate chips across the top. Bake at 350 for 23-25 minutes. The center will be a bit jiggly but will set as it cools. Allow to cool completely before serving.

  Source:  Sally's Baking Addiction  (adapted slightly) Ingredients: 1 3/4 cups flour 3/4 cup unsweetened cocoa powder 1 3/4 cups sugar 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons espresso powder 1/2 cup oil 2 eggs, room temperature 2 teaspoons vanilla 1 cup buttermilk, room temperature 1 cup freshly brewed hot strong coffee Directions: Whisk together the dry ingredients in a mixing bowl. Set aside. In another mixing bowl, use a stand mixer to whisk together the oil, eggs and vanilla on medium-high speed until combined. Add the buttermilk and whisk until combined. Slowly add the dry ingredients to the wet ingredients, a little at a time, whisking each time until combined. Slowly add the coffee, a little at a time, whisking each time until combined. Batter will be thin. Spray 2 8 or 9 inch cake pans with cooking spray, line the bottoms with parchment paper, and spray again. Divide the batter evenly between the pans. Bake at 350 for 23-26 mi...

  Source:  The Frugal Girls Ingredients: 6 tablespoons salted butter, softened 3/4 cup unsweetened cocoa powder 2 1/2 cups powdered sugar 7 tablespoons milk 1 teaspoon vanilla extract Directions: In a mixing bowl, whisk together the cocoa powder and powdered sugar until well combined. Using a mixer, cream the butter until smooth. Gradually add the cocoa powder and powdered sugar mixture and continue creaming until well combined. Add the vanilla and gradually add the milk until the desired consistency is reached. Scrape down the sides of the bowl and mix until well combined. 

  Source: New Better Homes and Gardens Cook Book (adapted) Cake Ingredients: 2 eggs 2 1/4 cups flour 1 1/2 cups sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup mashed ripe bananas (about 3) 3/4 cup buttermilk 1/2 cup shortening 1 teaspoon vanilla Frosting Ingredients: 6 ounces cream cheese, softened 4 tablespoons butter, softened 2/3 cup creamy peanut butter 2 teaspoons vanilla 6 cups sifted powdered sugar splash of milk Directions: Allow eggs to stand at room temperature for 30 minutes.  Meanwhile, grease and lightly flour two 8 or 9-inch round cake pans or 1 9x13-inch pan or place cupcake liners in muffin pan.  Set pans aside. Mix together flour, sugar, baking powder, baking soda and salt.  In a mixing bowl mix bananas, buttermilk, shortening and vanilla.  Gradually add flour mixture to banana mixture until combined.  Add eggs; beat on medium speed for 2 minutes.  Pour batter into prepared pan(s). Bake at 350 until ...

  Brownie Ingredients: 1 cup butter, melted 2 cups sugar 4 eggs 1 teaspoon vanilla 1/2 teaspoon salt 3 rounded tablespoons cocoa powder 2 cups flour Icing Ingredients: 1/4 cup butter, melted 1 teaspoon vanilla 5 tablespoons cocoa powder 4 cups powdered sugar 1/3 cup milk Directions: To make the brownies, mix the butter and sugar. Add the eggs and vanilla and mix again. Add the salt and cocoa powder and mix again. Slowly add the flour and mix until well incorporated. Bake in a 9"x13" dish at 300 for 30-35 minutes. To make the icing, mix the butter, vanilla and cocoa powder. Alternate adding the powdered sugar and milk a little at a time. Mix until smooth. Ice the brownies while they are hot. Allow to cool completely before serving.

  Source:  Gimme Some Oven Ingredients: 1 box lemon cake mix 2 eggs 1/3 cup vegetable oil zest of half a lemon juice of half a lemon powdered sugar Directions: Mix all of the ingredients except the powdered sugar. For easier handling, refrigerate the dough for at least 30 minutes. Form the dough into small balls and roll each in powdered sugar. Bake at 375 on a cookie sheet lined with parchment paper for 8-10 minutes, being careful not to overbake.

  Source:  Never Ending Journeys Ingredients: 1 box cake mix 2 eggs 1/2 cup vegetable or canola oil 1 10-12 oz. bag of baking chips Directions: Mix together the cake mix, eggs and oil. Mix in the chips. Chill the dough for at least an hour. Roll the dough into balls. Bake at 350 for 9 minutes.

  Ingredients: 1/2 cup butter, softened 2 cups sugar 3 rounded tablespoons flour 3 eggs 1 cup buttermilk 1 teaspoon vanilla 1 pie crust whipped cream Directions: Cream the butter and sugar. Add the flour and eggs and mix well. Add the buttermilk and vanilla and mix well. Pour the filling into the pie crust. Bake at 350 for 1 hour and 5 minutes. Allow the pie to cool. Top slices with whipped cream.

  Ingredients: 1/2 cup butter 1 cup sugar 1/2 cup flour 2 eggs 1 teaspoon vanilla 1 cup chopped pecans 1 cup chocolate chips 1 pie crust whipped cream Directions: Melt the butter in a glass mixing bowl. Allow the butter to cool for a minute and then stir in the sugar and flour. Add the eggs and vanilla and stir until combined. Stir in the pecans and chocolate chips. Pour the filling into the pie crust. Bake at 350 for 45 minutes. Allow the pie to cool. Top slices with whipped cream.

  Source:  Picky Palate  (adapted) Ingredients: 1 box chocolate cake mix 1/2 cup butter, softened 1 egg 14 Oreo cookies 1 can sweetened condensed milk 1/2 cup chocolate chips Directions: Mix together the cake mix, butter and egg. Press the mixture into the bottom of a greased 9"x13" baking dish. Crumble the Oreos. Sprinkle the Oreos and chocolate chips evenly over the dish. Drizzle the sweetened condensed milk over the cookies and chocolate chips. You can use the whole can or just enough to pretty well cover everything. Bake at 350 for 25 minutes.