Recipes of the Day!
Chocolate Chip Bunt Cake
Ingredients
I box yellow cake mix batter Yellow
1 box instant vanilla PUDDING
1 CUP OIL
4 EGGS
6 grinded Chocolate chips
Alexa Chalup
Pumpkin Pie
By Alexa Chelup
Ingredients
3-4 cup packed light brown sugar ,
1-2 teaspoons ground cinnamon
1-2 teaspoons ground ginger
1-2 Ground nutmeg
1-8 teaspoon cloves
½ teaspoon sait
15 ounce can pumpkin purée
12 ounce can evaporated milk
3 EGGS ROOM TEMPERATURE
Baking
1. Preheat oven to 400 degrees
2. In a large mixing bowl, whisk together the sugar, spices and salt. Than, add the pumpkin, milk, and eggs. Whisk until combined.
3. Pour into the pie shell. You can brush the edges of the pie with an egg wash if desired.
4. Bake for 15 mins. Reduce the oven temperature to 350.
5. Continue baking until the filling is puffed and jiggles slightly in. The center when gently shaken about 40 mins.
6. Remove form the oven l and let it cool completely on a wire rack
7. If making ahead cover and refrigerate for 4 days before serving.
Alexa Chalup
May 30, 2023
I love baking. One of my favorite recipes is M&M cookies. My mother always makes sure all the cookies have enough chocolate. I enjoy sharing with my family and friends. I also make other types of cookies, but I want to share this one with you.
Unsalted butter: I prefer to use unsalted to control the amount of salt.
Light brown sugar: I love mixing brown sugar into my cookies for the perfect flavor.
Granulated sugar: What makes these cookies so sweet.
Eggs: I prefer using large eggs. Make sure they’re fresh.
Vanilla: I like to use a pure vanilla extract to bring out the flavor.
All-purpose flour: I use non bleached, but use whatever you have on hand.
Baking soda: This is what will help the cookies to rise.
Salt: Fine sea salt is my preference, but table salt will do.
Chocolate chips: Semi-sweet are my personal favorite for this recipe.
M&M’s: I prefer to use the regular m&m candies, unless there is a holiday coming up.
Preheat oven to 375°F and line two baking sheets with silicone baking mats or parchment paper.
Using a stand mixer, cream together butter and sugars for 1 minute in a large bowl using the paddle attachment. Add in eggs and vanilla and mix.
Next add flour, baking soda and salt and whisk until combined. Fold in both chocolate chips and M&M’s to the flour mixture. Refrigerate dough for 15-30 minutes. By chilling the dough it helps them to not fall flat.
Scoop cookie dough with large cookie scoop onto baking sheet, about 2 inches apart. Place extra M&M’s on top.
Bake M&M cookies for 8-10 minutes, until tops are barely golden. Let set on pan for 2 minutes, then move to cooling wire racks.