Butterscotch Love Cake

Butterscotch Love Cake
Butterscotch Sauce
  1. 2 tablespoons unsalted butter
  2. 1/2 cup light brown sugar
  3. 1/2 cup heavy cream
  4. 1 teaspoon vanilla extract
  1. Nonstick cooking spray
  2. 1 box yellow cake mix
Mascarpone-Ricotta Filling
  1. 3 1/2 cups ricotta cheese
  2. 1/2 cup mascarpone
  3. 3 large eggs
  4. 3/4 cup sugar
  5. 1/8 teaspoon kosher salt
Butterscotch-Mascarpone Frosting
  1. 1 1/4 cups mascarpone (10 ounces)
  2. One 3.9-ounce package butterscotch pudding mix
  3. 1 tablespoon sugar
  4. 1 cup whole milk
  1. Preheat the oven according to cake mix package instructions. Coat a 9-by-13-inch baking dish with cooking spray.
  2. For the butterscotch sauce: Melt the butter in a medium skillet over medium heat. Add the brown sugar and stir to coat. Cook, stirring, until the butter gets frothy, 2 minutes. Add the cream and cook, whisking, until slightly thickened, 5 minutes. Cool to room temperature and then stir in the vanilla
  3. For the batter: Prepare the batter according to cake mix box instructions and pour into the prepared baking dish. Drizzle in the cooled butterscotch sauce and mix to swirl. Set aside.
  4. For the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in a stand mixer fitted with the whisk attachment. Whisk until smooth. Gently pour the filling onto the cake batter so the top is completely white.
  5. Bake until a skewer inserted in the center of the cake comes out clean and the yellow cake layer has risen to the top of the baking dish, about 50 minutes. Let the cake cool before frosting.
  6. For the frosting: Just before serving, combine the mascarpone, butterscotch pudding mix, sugar and milk in a stand mixer and mix until smooth. Using an offset spatula, spread the frosting evenly over the entire cake. Serve.
Adapted from Valerie Bertanelli

Crock-Pot Lasagna

Crock-Pot Lasagna
  1. 1 box lasagna noodles, unboiled
  2. 1 tbsp. olive oil
  3. 1/2 onion, chopped
  4. 2 garlic cloves, minced
  5. 1 lb. ground beef
  6. 1 tsp. Italian seasoning
  7. 3 1/2 c. marinara sauce, divided
  8. kosher salt
  9. Freshly ground black pepper
  10. 16 oz. whole milk ricotta
  11. 1/4 c. freshly grated Parmesan, plus more for garnish
  12. 1/4 c. chopped parsley, plus more for garnish
  13. 4 1/2 c. shredded mozzarella
  1. In a large skillet over medium heat, heat oil. Add onions and cook until translucent, 3-4 minutes. Add garlic and cook until fragrant, 1 minute. Add beef and season with salt, pepper and Italian seasoning. Cook until no pink remains and add 3 cups of the marinara, stirring to combine and cooking 2-3 minutes more.
  2. In a large bowl, combine ricotta with parmesan and parsley. Season with salt and pepper and stir until fully incorporated.
  3. Grease the bowl of your slow cooker with a nonstick cooking spray. Using the remaining marinara, spread a thin layer on the bottom of the crock pot. Next add a layer of noodles (you’ll have to break some to make them fit) a layer of meat mixture, a layer of mozzarella, and a layer of ricotta. Repeat until all ingredients are used up, ending with mozzarella. Cover and cook on low for 4 to 5 hours.
  4. Garnish with more Parmesan and parsley and serve.
Adapted from Delish
Adapted from Delish

Sweet Jalapeno Cornbread

Sweet Jalapeno Cornbread
  1. 2/3 cup butter, softened
  2. 2/3 cup white sugar
  3. 2 cups cornmeal
  4. 1 1/3 cups all-purpose flour
  5. 4 1/2 teaspoons baking powder
  6. 1 teaspoon salt
  7. 3 large eggs
  8. 1 2/3 cups milk
  9. 1 cup chopped fresh jalapeno peppers, or to taste
  1. Preheat oven to 400 degrees. Grease a 9x13-inch baking dish.
  2. Beat butter and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.
Adapted from AllRecipes
Adapted from AllRecipes

Blueberry Cornbread

Blueberry Cornbread
  1. 1 cup yellow cornmeal (stone/course ground works best)
  2. 1 cup all-purpose flour
  3. 1/4 cup sugar
  4. 1/4 cup packed light brown sugar
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon baking powder
  7. 1/2 teaspoon baking soda
  8. 2 large eggs
  9. 1 1/4 cups buttermilk
  10. 1 tablespoon vanilla extract
  11. 6 tablespoons (3/4 stick) unsalted butter
  12. 1 1/2 cups fresh blueberries, divided
  1. Preheat the oven to 325 degrees. Spray an 8-inch square pyrex or metal pan with nonstick spray.
  2. In a large bowl, whisk together the cornmeal, flour, sugars, salt, baking powder and baking soda.
  3. In a small bowl, whisk together the eggs, buttermilk and vanilla. Add to the dry ingredients, then pour in the melted butter too. Mix just until incorporated (don't over-mix). Stir in 1 cup of the blueberries. Scatter the remaining 1/2 cup of blueberries on top.
  4. Pour the batter into the prepared pan and bake for 40 minutes, or until the edges turn golden and a toothpick inserted into the center comes out mostly clean.
Adapted from Recipe Girl
Adapted from Recipe Girl



Carrot Cake Loaf

Carrot Cake Loaf
  1. 1 cup all-purpose flour
  2. ½ teaspoon baking soda
  3. 1 teaspoon baking powder
  4. ¼ teaspoon salt
  5. ¾ teaspoon ground cinnamon
  6. ¼ teaspoon ground nutmeg, optional
  7. ⅛ teaspoon ground cloves, optional
  8. ½ cup granulated sugar
  9. ½ cup light or dark brown sugar
  10. 2 large eggs
  11. ½ cup plus 1 tablespoon canola oil (or vegetable, safflower)
  12. 1 teaspoon pure vanilla extract
  13. 180 grams (about 2 large or 3 medium carrots or 1 and ½ cups) grated carrots
  14. ½ cup pecans or walnuts, roughly chopped
Cream Cheese Frosting
  1. 4 ounces cream cheese, softened to room temperature
  2. ¼ cup (½ stick) butter, softened to room temperature
  3. ½ cup powdered sugar
  4. 1 teaspoon vanilla extract (optional)
  1. Preheat oven to 350F. Butter a 9×5-inch loaf pan.
  2. In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a mixer bowl fitted with paddle attachment, beat together eggs, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 2 minutes. On low speed and with the mixer running, add the oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in (by hand) carrots until combined. Fold in dry ingredients just until combined. Don’t over mix. Fold in nuts.
  4. Pour the batter into prepared loaf pan. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.
  1. In a mixer bowl fitted with the paddle attachment, beat the cream cheese, butter and vanilla extract on medium speed for 1 minute until creamy and combined thoroughly. Add powdered sugar and beat until the mixture is fluffy and smooth. If the frosting is too thin, add more powdered sugar until desired consistency is reached. You can add pinch of salt or lemon juice to cut the sweetness. Spread frosting over the top of the cooled cake. Decorate with walnuts or pecans if desired.
Adapted from Pretty. Simple. Sweet.





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