Banana Cake w/ Cream Cheese Frosting

 Banana Cake w/ Cream Cheese Frosting

Ingredients

• 1/2 cup (1 stick) butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup mashed bananas (about 3 bananas)

Cream Cheese Frosting

• 1/2 cup (1 stick) butter, softened
• 1 bar (8oz) cream cheese
• 1 tsp vanilla extract
• 3 cups powdered sugar
• 2 tbsp heavy whipping cream

Instructions

1. Heat oven to 350 degrees F. Prepare 9x13 inch baking pan and spray with cooking spray. 
2. In a large bowl with a mixer, cream butter and sugar together until light and fluffy. The mixture will look crumbled but beat it for a couple minutes and it will start to look fluffy. 
3. Add eggs, sour cream, and vanilla. Blend together until combined and creamy. 
4. Add flour, baking soda, and salt. Blend on low speed just until combined.
5. Add mashed banana and gently stir together. Dump batter into the baking dish and spread out evenly. 
6. Bake for 25-35 minutes or until toothpick inserted in middle comes out clean.
7. Let cool completely before frosting. 
8. In a large bowl, beat butter and cream cheese together until combined. Add in vanilla extract, powdered sugar, and heavy cream. Beat together starting on low speed and increase as needed until frosting forms.
9. Add more powdered sugar or milk until desired frosting consistency is reached.

Pumpkin Bars w/ Cream Cheese Frosting

 Pumpkin Bars w/ Cream Cheese Frosting

Ingredients

• 2 cups granulated sugar
• 1 cup oil
• 15oz can pumpkin puree
• 4 eggs, room temp
• 2 cups all purpose flour
• 2 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/2 tsp salt

Cream Cheese Frosting

• 8oz cream cheese, softened
• 1/2 cup butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla
• 1/8 tsp salt

Instructions

1. Preheat oven to 350 degrees F and grease a 9x13 inch baking pan. In a large bowl, beat together the eggs, sugar, oil and pumpkin until well combined. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
2. Add the dry ingredients to the wet and gently stir until well combined. Bake for 28-30 minutes or until a toothpick inserted in the middle comes out clean. 
3. Make the frosting: Beat the cream cheese and butter on high until smooth. Beat in the powdered sugar, vanilla, salt until smooth. Do not over beat. Spread on top of completely cooled bars.

Pumpkin Coffee Cake w/ Crumb Topping

 Pumpkin Coffee Cake w/ Crumb Topping

Ingredients

Crumb Topping

• 1/ 2 cup all purpose flour
• 1/2 cup packed light brown sugar
• 1 1/2 tsp cinnamon
• 1/4 cup unsalted butter, cold

Pumpkin Coffee Cake

• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 cup pumpkin puree
• 1/2 cup packed light brown sugar
• 1/2 cup oil
• 1/4 cup maple syrup
• 1/4 cup milk

Instructions

1. Preheat the oven to 350 degrees F. Grease a 9x9 inch baking pan with nonstick spray. Set aside. 
2. Make the crumb topping: in a large medium bowl, whisk the flour, brown sugar, and cinnamon together. Cut in the cold butter using a fork. Mix to create clumps and crumbs. Set aside.
3. Make the cake: whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined. 
4. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until well combined. 
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over mixing the batter.
6. Pour the batter into the prepared baking pan. Spread to make an even surface. 
7. Pour the crumb topping evenly on top and gently press them down into the batter.
8. Bake the cake for 30-35 minutes. 

Chicken Fajitas

Chicken Fajitas

Ingredients

• 3 boneless skinless chicken breasts
• 1 onion, thinly sliced
• 3 bell peppers, thinly sliced
• 2 tbsp olive oil
• 1/2 lime
• 1/2 tbsp chili powder
• 1/2 tbsp ground cumin
• 1/2 tbsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Add the fajitas seasoning ingredients to a small mixing bowl and stir together. 
2. Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers to press it into the chicken. 
3. Heat the oil in a large skillet over medium heat. Sear the chicken breasts for about 7-8 minutes on each side.
4. While your chicken is cooking, cut the bell peppers and onion into thin slices.
5. Once the chicken has finished cooking, remove it to a large plate and let it rest for a couple of minutes. Add the bell peppers and onion to the same skillet over medium heat and sauté for 4-5 minutes, stirring frequently. 
6. When the bell peppers are just about done sauteing, slice the chicken breasts into strips. 
7. Add the chicken back into the skillet, add a squeeze of fresh lime juice and stir everything together. 
8. Serve immediately.

Turkey Chili

 Turkey Chili

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 jalapeno, de-seeded and diced
• 3 garlic cloves, minced
• 1 1/2 lb ground turkey
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1 (28oz can) fire roasted diced tomatoes
• 2 (15oz can) red kidney beans, drained and rinsed
• 2 cups chicken broth

Instructions

1. Heat the oil in a large pot over medium high heat. Add the onion, bell pepper, and jalapeno and sauté for 4-5 minutes or until the onion becomes translucent. Add the garlic and stir for another 30 seconds.
2. Add the ground turkey, breaking it into small pieces with a spatula, until its cooked through.
3. Add the tomato paste, chili powder, cumin, paprika, oregano, and salt. Stir for another minute until fragrant. 
4. Add the canned tomatoes with juices, drained beans, and chicken broth, then stir together. 
5. Increase the heat to high and bring it to a boil, then reduce the heat to medium low and let it simmer uncovered for 30 minutes, stirring occasionally. 

Peach Crisp

 Peach Crisp

Ingredients

For the Fruit Base

• 3 1/2 lbs ripe peaches
• 1/4 cup maple syrup
• 2 tbsp arrowroot flour or cornstarch
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

For the Peach Crips Topping

• 1 cup almond flour
• 1/3 cup coconut sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup old fashioned rolled oats

Instructions

1. Preheat the oven to 350 degrees F. Then pit, peel and slice the peaches. In a large bowl, toss together the peaches, maple syrup, arrowroot powder, lemon juice, vanilla and cinnamon until well combined.
2. Transfer the peach mixture to a 9x13 inch baking dish. 
3. In a medium bowl, whisk together the almond flour, coconut sugar, cinnamon and salt. Using a fork cut in the butter until the mixture becomes crumbly. Then stir in the rolled oats.
4. Sprinkle the peach crisp evenly over the sliced peaches in the baking dish. Bake for 35-40 minutes or until the peaches are bubbling soft and the top is golden brown.
5. Serve warm and enjoy!

Sour Cream Coffee Cake

 Sour Cream Coffee Cake

Ingredients

Streusel

• 1 3/4 cups all purpose flour
• 1 cup packed light brown sugar
• 1 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 3/4 cup (1 1/2 sticks) unsalted butter (cold, cut into small pieces)

Cake

• 1/2 cup unsalted butter, softened to room temp
• 2 cups all purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 2 eggs
• 1 1/2 tsp vanilla extract
• 1 cup sour cream

Glaze

• 1 cup powdered sugar
• 2 tbsp whole milk

Instructions

1. Preheat the oven to 350 degrees F. Butter a 9x9 baking pan and set aside. 
2. Make the streusel: to a small mixing bowl, add the flour, sugar, cinnamon, salt and butter. Using a pastry cutter, fork or your hands mix until it forms a pea-sized clumps. Refrigerate.
3. To a small mixing bowl, add dry ingredients (flour, baking powder, baking soda and salt) and whisk to combine. Set aside for now.
4. In a large bowl, beat together the butter and sugar until fluffy. Beat in one egg at a time. Beat in vanilla extract. 
5. Add 1/3 of the flour mixture. Beat together. Add 1/3 of the sour cream. Beat together. Continue these steps two more times until everything is incorporated and blended well. 
6. Add half the cake batter to prepared pan, spreading evenly. Add half the refrigerated streusel, spreading in an even layer.
7. Top with remaining cake batter, then last half of the streusel on top.
8. Bake for about 55 minutes. The stop should be golden brown and when a toothpick is inserted into the center, it should come out clean or with a few moist crumbs.
9. Remove from the oven and let cool on wire rack.

Glaze

    10. While your cake cools, make your glaze by whisking together the milk and sugar.

    11. Drizzle with desired amount of glaze and enjoy.