No-Bake Homemade Crunch Bars

Ingredients:

2 cups of crispy rice cereal

1 cup of milk chocolate chips

1/2 cup of peanut butter (smooth or crunchy)

1/4 cup of honey or maple syrup

1 teaspoon of vanilla extract

A pinch of salt

Instructions:

Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.

In a large bowl, mix the crispy rice cereal with a pinch of salt.

Melt the chocolate chips, peanut butter, and honey/maple syrup together. You can do this in a microwave, stirring every 30 seconds, or using a double boiler on the stove.

Once melted and smooth, stir in the vanilla extract.

Pour the chocolate mixture over the crispy rice cereal and mix gently until well coated.

Transfer the mixture to your prepared pan. Press down firmly to ensure it's compact.

Chill in the refrigerator for at least 1 hour, or until set.

Once set, lift the bars out of the pan using the overhanging parchment paper and cut them into squares.

Enjoy immediately, or store in an airtight container in the fridge for up to a week.

Chocolate Chip Banana Muffins

4 mashed bananas

2 eggs

1 cup sugar

1 cup mayo

2 tsp baking soda

3 cups flour

1 pk chocolate chips

Preheat oven to 350°. Mix all together ,put in muffins pans and bake for 20 minutes

No Bake Raspberry Cheesecake Truffle Bites

16 ounces cream cheese, softened

1/3 cup granulated sugar

12 ounces fresh raspberries

8 ounces whipped topping

1 & 1/2 cups graham cracker crumbs

Directions:

In a large mixing bowl, whip cream cheese and sugar until smooth.

Stir in raspberries, then fold in whipped topping. Cover and freeze for 2 hours.

Process graham crackers into fine crumbs and place in a small bowl.

Line a sheet tray with parchment paper.

Using a cookie scoop, form dollops of the cream cheese mixture.

Roll each bite in graham cracker crumbs and place on the tray.

Freeze for a couple of hours. Let sit at room temperature for 5 minutes before serving.

Super  Fluffy and creamy vanilla cake recipe

Ingredients

3 c. (360 g.) cake flour

1 tbsp. Plus 1 1/2 tsp. Baking powder.

1 1/2 c. half-and-half, divided

6 tbsp. Unsalted butter, room temperature, plus more for pans.

1 c. (200 g.) granulated sugar

3/4 c. vegetable oil

6 large eggs, room temperature

2 tbsp. Vanilla bean paste.

1 tsp. Kosher salt.

Buttercream frosting, for decorating

Directions

First, preheat the oven to 350 °F and grease two 8-inch round cake pans, now with parchment paper, and line the bottom of the pans.

Then in a large bowl, use an electric mixer on medium-high speed (or a stand mixer fitted with a paddle attachment) to beat the granulated sugar and butter until doubled in size, approximately 3 minutes. Now add the oil and continue beating until you get a fluffy, white and smooth mixture, about 5 minutes.

Then reduce the mixer speed to low, now add the eggs, one at a time, beating to mix and scraping the sides of the bowl after each addition until completely incorporated.

Then, using a medium bowl, mix the flour and yeast until well incorporated (approximately 1 minute, to eliminate the need for sifting). We will add half of the dry ingredients and 3/4 cup of half-and-half, then mix on medium-low speed until the dough is moist; it’s okay if there are a few lumps. Add vanilla paste, remaining dry ingredients, salt, and 3/4 cup half-and-half. We will beat just until combined, the dough may still have some lumps.

After that, divide the dough evenly between the prepared pans. And we will bake the cakes until they are golden brown and a tester inserted in the center comes out with some moist crumbs, usually 40 to 45 minutes.

Then let the cakes cool in the pans for 20 minutes. Now we will invert them onto a wire rack and let them cool completely.

Finally, using a serrated knife, cut the edges of the cakes to flatten them, if desired. Then, using a spatula, spread half of the frosting on top of one cake.

Finally, we will place the second cake on top, now ice the top and sides of the cake with the remaining icing and place flowers on top, if desired.