Baked Southwest Eggrolls

 

Ingredients

• 1 cup of black beans, drained and rinsed
• 1 cup corn, drained
• 10oz diced chicken breast
• 2 tbsp of diced green chilis
• 1/2 block of cream cheese, softened (4oz)
• 2 tbsp taco seasoning
• 3/4 cup of shredded cheese, mexican blend
• wonton wrappers or small flour tortillas

Instructions

1. Preheat oven to 375 F.
2. Combine all the ingredients in a large mixing bowl. Stir together until completely mixed.
3. Add a couple of scoops of the chicken mixture to the center of the wrapper. Fold the wrapper up like a burrito.
4. Bake at 375F for 15-20 minutes or until the outside edges are crispy and golden brown.

Oreo Cake

 

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup unsalted butter, room temperature
• 3 egg whites
• 1 tsp vanilla extract
• 1/2 cup sour cream, room temp
• 1/2 cup whole milk, room temp
• 1 cup chopped oreos

For the Buttercream

• 1 1/2 cup butter, room temp
• 5 cups confectioners sugar
• 1 1/3 cups, crushed oreos
• 1/4 cup heavy cream
• pinch salt

For the Ganache

• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream, heated

Instructions

For the Cake

1. Butter and flour cake pans. Preheat oven to 340 F. 
2. In a standing mixture fitted with a paddle attachment, beat butter until light and fluffy.
3. Sift the dry ingredients together in a large bowl.
4. Beat the dry ingredients into the butter until well incorporated, scrape the bowl if needed.
5. Beat the wet ingredients together in a medium bowl.
6. Add the wet to the butter mixture and mix until just combined. Fold in the crushed oreos at the very end and mix until just combined.
7. Divide the mixture evenly into the cake pans.
8. Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.

For the Buttercream

1. Beat the butter until light and fluffy. Add the confectioners sugar and cream and mix.
2. Reserve about a cup of the buttercream for the edges of the cake.
3. Mix in the crushed oreos into the large batch of buttercream. 

For the Ganache

1. Melt chocolate and cream together on low heat. Whisk together and set aside. You might need to add more or less cream to achieve the desired consistency. 

For the Assembly

1. Oreo buttercream goes between each layer as well as a swirl of chocolate. Don't go overboard with the ganache as it will overpower the other flavors.
2. Coat outside with buttercream and smooth.
3. Pour the ganache on top and allow to drip.
4. Get creative and decorate the cake.

Turkey & Rosemary Scones

 

Ingredients

• 2 1/2 cups all purpose flour
• 1/2 tsp salt
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/3 cup light brown sugar
• 1 stick (4 ounces) unsalted butter, cold and cut into tiny pieces
• 1 egg, room temperature
• 3/4 cup plus 2 tbsp whole milk
• 4 ounces parmesan cheese, shredded
• 4 ounces turkey, diced
• 1/4 cup fresh rosemary, chopped

Instructions

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper, set aside.
2. In a large bowl add the flour, salt, baking powder, baking soda, and brown sugar. Mix well to combine.
3. Cut the butter into small cubes then quickly work it into the mixture (using your hands) until it resembles a coarse meal, set aside.
4. In a small bowl whisk together the egg and milk. 
5. Add the liquid mixture to dry and use a fork to stir everything together until just moistened.
6. Add the parmesan cheese, turkey, and rosemary and gently fold them into the dough with a spatula. 
7. Pour the dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
8. With a brush add milk to the top of the scones. Add extra cheese and turkey to the top of each one.
9. Bake for 18-20 minutes or until the tops are lightly golden brown.
10. Cool for 5 minutes on the tray, then serve warm.

Pumpkin Bread

 

Ingredients

• 3 eggs
• 1 1/2 cups pumpkin puree
• 2/3 cups vegetable oil
• 1 cup sugar
• 1/4 cup light brown sugar
• 2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tsp pumpkin pie spice
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp salt

For the candied walnuts

• 1/2 cup walnuts, chopped
• 1 tsp honey
• 1/4 tsp vegetable oil

Instructions

1. Preheat the oven to 350 F and place parchment paper on the inside of the loaf pan.
2. Place eggs in a large bowl and whisk well.
3. Add pumpkin puree, whisk together until smooth then add oil, sugars and vanilla and mix well again.
4. Place flour, pumpkin pie spice, baking soda, baking powder, and salt over the pumpkin mixture. Mix just until all the flour has disappeared.
5. Transfer batter to the prepared pan.
6. For the topping, combine walnuts, honey and oil and stir to combine. Sprinkle the walnuts to the top of the mixture.
7. Bake for 1 hour or until toothpick inserted in the center comes out clean.

Fig Bread

 

Ingredients

• 3 eggs
• 2 cups sugar
• 2 cups ripe figs, mashed
• 3/4 cup vegetable oil
• 3 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup buttermilk
• 1 cup pecans, chopped

Instructions

1. Heat the oven to 350 F and grease a loaf pan. 
2. In a mixing bowl mix the eggs. Add the sugar and beat well.
3. With the mixer on low speed, add mashed figs and vegetable oil.
4. Sift together flour, baking soda, salt and cinnamon.
5. Add the flour mixture to the first mixture alternating with the buttermilk. Beat until well blended.
6. Fold in chopped pecans.
7. Bake in the oven for 1 hour or until toothpick inserted into the center comes out clean.

Honey Cake w/ Figs and Whipped Cream Cheese

 

Ingredients

• 3/4 cup unsalted butter, at room temperature
• 1/2 cup honey
• 1 cup sugar
• 2 tsp vanilla extract
• 3 eggs, at room temperature
• 2 cups all purpose flour
• 2 tsp baking powder
• 3/4 tsp salt
• 1/2 cup buttermilk, at room temperature

For the whipped cream

• 6 ounces cream cheese, at room temperature
• 1/2 cup confectioner's sugar
• 1 1/2 cup heavy whipping cream

For the candied walnuts

• 1 tbsp unsalted butter
• 1/2 tsp vanilla extract
• 1/4 cup brown sugar
• 1/4 tsp cinnamon
• 1/8 tsp salt
• 1 cup chopped walnuts

Instructions

1. Preheat the oven to 350 F and grease a 9" round pan with cooking spray.
2. In a large bowl, cream together the butter, honey, sugar, and vanilla extract. Start on low speed to combine and then increase to medium speed for 6 minutes, or until light and fluffy.
3. Add the eggs one at a time, stirring on low after each egg to combine.
4. In a small bowl, whisk together the flour, baking powder, and salt.
5. Add half of the dry ingredients to the wet mixture stirring on low to combine. Stir in the buttermilk and then add the rest of the dry ingredients. Stir until well combined.
6. Pour the batter into the greased pan and bake in the oven for 40 minutes.
7. To prepare the whipped cream, in a large bowl beat the cream cheese and sugar until smooth. 
8. Slowly drizzle in the whipping cream a tablespoon at a time until it's all incorporated. Increase your mixer and whip on medium speed for 3 minutes.
9. To prepare the walnuts, combine the butter, vanilla, sugar, cinnamon and salt in a medium saucepan until butter has melted.
10. Add the nuts and stir until well combined for about 5 minutes.
11. Remove from heat and let them cool.

The fun part about making cakes is to watch it all come together. Get creative and add the figs to the top of the cake. Drizzle honey and the candied walnuts on top. This cake is moist and delicious. I promise, you will want a second slice. 

Gluten Free Carrot Cake Squares

 

Ingredients

• 1 cup grated carrots
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 2 tbsp tapioca flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 3 eggs
• 1/3 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts

For the icing

• 3/4 cup plain greek yogurt
• 1/4 cup whipped cream cheese
• 1 tbsp maple syrup

Instructions

1. Preheat the oven to 350 F. Grease an 8x8 baking dish with cooking spray.
2. In a large bowl whisk the dry ingredients together;  almond flour, coconut flour, tapioca flour, baking soda, salt, and cinnamon. 
3. In a separate bowl whisk the wet ingredients together; eggs, coconut oil, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry and gently fold all of the ingredients until well incorporated.
5. Stir in carrots and walnuts.
6. Transfer batter into the greased pan and bake in the oven for 30 minutes.
7. For the icing combine the yogurt, cream cheese and maple syrup in a medium bowl and mix until it's a smooth creamy icing.
8. Spoon over the top of the cooled carrot cake and spread into an even layer.
9. Serve and enjoy.

This is a different way to enjoy carrot cake. I like serving this at parties since it's an easy way to grab a bite size cake. Honestly, you don't even need a plate to enjoy this delicious and moist dessert.