CRAZY KITCHEN

INGREDIENTS 1 cups water 2 tablespoons melted butter 1/2 cup milk 2 tablespoons honey 1 tablespoon active-dry yeast* 3.5 to 4 cups all-purpose flour 1 teaspoon salt extra melted butter, for brushing on top INSTRUCTIONS Prep your oven and baking dish.  Preheat the oven to 400°F.  Grease a 9 x 13-inch pan with cooking spray, and set aside. Warm the liquid ingredients.  In a microwave-safe bowl or measuring cup, stir together the water, milk, butter and honey.  Then microwave for 1 minute, and give it a stir.  Then continue microwaving it in 15 second intervals, until the mixture is very warm to the touch but not hot or boiling (anywhere between 95°F-115°F), and the butter is completely melted.  The temperature of the water is important here, because if it’s too hot (120°F or more), it will kill the yeast.  If it’s too cool, the yeast will not activate.  Just think — a little bit warmer than your body temperature. Add yeast.  Pour the liquid mix

INGREDIENTS Cookies 3 cups all-purpose flour* 1/2 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 1/2 cup unsalted butter, softened 1/3 cup vegetable oil 2/3 cup Dixie Crystals Light Brown Sugar, packed 1/2 cup Dixie Crystals Confectioners Powdered Sugar 1 egg, room temperature 1 tablespoon milk 1 tablespoon vanilla Caramel Topping 2 bags (10.5 oz) Werther's Chewy Caramels, unwrapped 2 tablespoons milk 2 teaspoons salt Flaky sea salt, for garnish *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe. DIRECTIONS Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mat.1 In a medium bowl, whisk together flour, salt, baking soda, and cream of tartar, set aside.2 In a larger bowl, beat

INGREDIENTS 4 frozen medium bananas 1 cup unsweetened pumpkin puree 1 tablespoon maple syrup 1/2 teaspoon vanilla extract 1.5 teaspoons pumpkin pie spice 2 tablespoons unsweetened almond milk* 1/3 cup mini chocolate chips (optional) INSTRUCTIONS First, follow the instructions to freeze your bananas following this post. Once your bananas are frozen, transfer them into a high-speed blender or Vitamix. Add pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and almond milk. Blend on high until everything is pureed. You may need to add a tablespoon or so more of almond milk to thin things out. The consistency should be like an ultra thick smoothie. Once pureed, eat immediately for a soft-serve like ice cream OR transfer into a bread pan and sprinkle on chocolate chips and then freeze for around 2 hours. NOTES Nutrition information does not include chocolate chips. Base Recipe adapted from site

INGREDIENTS 1 box Brownie mix , must have instructions for making in 13x9 pan + ingredients listed on the package PECAN PIE FILLING: 1 cup Sugar 1 1/2 cups Light Corn syrup 4 Eggs 1/4 cup Unsalted butter 1 1/2 teaspoon Vanilla extract 2 cups Pecans, roughly chopped INSTRUCTIONS Preheat oven according to brownie package instructions. Combine the sugar, corn syrup, eggs, butter, and vanilla in a small saucepan and cook over medium heat stirring often.  Mix brownies according to package instructions. Pour brownie batter into a greased 13x9 inch pan and place in oven to bake for 20 minutes.  * see note about cooking time below As the brownies bake the filling in the saucepan should have thicken enough to coat your spoon (about 15 minutes). Stir the pecans into the mixture and continue to cook for 2-3 minutes until the mixture reaches the consistency of runny oatmeal. You want it to be loose enough to pour over the brownies but not liquid.  W

Ingredients 1 1/4 cup flour 1/2 tsp baking soda 1/2 tsp salt 1 tsp cornstarch 1/2 cup vegan margarine 1/2 cup brown sugar 1/4 cup sugar 1 tbsp nondairy milk suggest almond or soy 1 tsp vanilla 3/4 cup vegan mini chocolate chips Instructions Preheat the oven to 350˚F. Line two baking sheets with parchment paper. In a small bowl, whisk the flour, baking soda, salt, and cornstarch. In a separate bowl, add the margarine, sugars, milk, and vanilla. Beat until combined. Add ~1/2 of the flour mixture into the wet mixture and gently combine. Add the rest of the flour mixture and mix until just combined. Fold in the chocolate chips. For each cookie, scoop 1 tsp of dough and roll it into a ball. Place the rounded scoops onto your baking sheet with enough room in between each for spreading. Bake for 7-9 minutes, until done to your liking. Enjoy with a glass of cold almond milk! Base Recipe adapted from site

Ingredients 3  cups  all-purpose flour 2 tablespoons  baking powder 2 tablespoons sugar 1/2  teaspoon  salt 2 1/2  cups  milk 2 large eggs 8  tablespoons  unsalted butter , melted 1 cup strawberries , sliced 1 cup blueberries Instructions Note: click on times in the instructions to start a kitchen timer while cooking. Pre-heat the oven to 425 degrees. Add the dry ingredients and whisk together, then add the wet and combine fully. Spray a half-size baking sheet with baking spray and pour the pancake batter onto the pan, spreading evenly. Put the strawberries and blueberries evenly over the batter and bake for  15 minutes  until golden brown. Base Recipe adapted from site

Ingredients FOR THE BROWNIE CRUST: 1 (19.5 Ounce) Box Fudge Brownie Mix Eggs, Water, and Oil as called for on your box of brownie mix FOR THE CHEESECAKE: 3 (8 Ounce) Packages Cream Cheese, Softened to room temperature 1/2 Cup Granulated Sugar 1 Teaspoon Vanilla Extract 8 Ounces Whipped Topping 40 Oreo Cookies, Crushed and divided Instructions Preheat oven as directed on your box of brownie mix.  Line a 9x13 inch pan with non stick foil and spray with non stick cooking spray or grease lightly with oil. Prepare and bake the brownies as directed on the box for a 9x13 inch pan.  Allow to cool completely. For the cheesecake: In a large bowl or bowl of stand mixer, beat together the cream cheese, sugar, and vanilla until light and fluffy.  Fold in the whipped topping, fold in half of the crushed Oreo cookies.  Spread the cheesecake on top of the cooled brownies. Top with the remaining crushed Oreo's.  Chill for 2-3 hours before serving.

Ingredients Cake Layer 5 eggs, beaten 1 cup extra virgin olive oil 1 cup Lakanto golden monkfruit sweetener 1 cup pumpkin puree 2 cups almond flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon Pink Himalayan sea salt (optional) 1 teaspoon pumpkin pie spice - I've heard many people like to add pumpkin spice for a little extra pumpkin kick! Greasing agent of choice Frosting 16 ounces cream cheese, softened 8 tablespoons butter, softened 1 cup powdered Lakanto golden monkfruit sweetener 1 teaspoon vanilla extract 1/2 teaspoon almond extract 10 drops liquid stevia 1-2 tablespoons unsweetened almond milk Instructions Preheat oven to 350 degrees and grease regular size baking sheet. Cake layer In a large bowl, add eggs, olive oil, monkfruit and pumpkin puree. Beat with hand beater until well combined. In a medium bowl, mix almond flour, baking soda, baking powder and salt (and optional pumpkin

Ingredients For the Apple Spice Cake 2 1/4 cup all-purpose flour 2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg 2/3 cup vegetable oil 3/4 cup white sugar 3/4 cup packed brown sugar 3 large eggs room temperature 2 teaspoon vanilla extract 1 cup apple sauce 1 1/2 cups grated apple 1/3 cup sour cream For the Cream Cheese Frosting 1/3 cup unsalted butter softened to room temperature 8 oz cream cheese brick style, full-fat 3 cup powdered sugar 1-2 tablespoons heavy cream as needed chopped walnuts optional Instructions For the Apple Spice Cake Preheat the oven to 350F degrees.  Grease and flour a 9x13 inch cake pan.  In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger & nutmeg.  In a large bowl using an electric mixer beat together the oil, sugars, eggs and vanilla. Then stir in

Ingredients Cookie Cup 1 box yellow butter cake mix 2 eggs 1 stick butter {softened} Vanilla Cream Filling 1 3.25 oz. pkg. instant vanilla pudding 1 cup heavy whipping cream 1/2 cup milk Chocolate Ganache 2 tbsp semi-sweet baking chips 2 tbsp heavy whipping cream Instructions Cookie Cups Preheat oven to 350 degrees.  Prepare mini muffin pan by spraying each cup with non-stick cooking spray.  Pour yellow butter cake mix into a medium bowl and whisk {or sift} to remove any lumps.  Add softened butter and eggs to the cake mix and combine with a hand held mixer until dough is thick and sticky.  Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup.  Using your fingers, go back and press the mound of dough down to create a level cookie.  Bake for 7-8 minutes.  {Do not over cook, they will set up as they cool.}  Remove from oven and let the cookie cool for 4-5 minutes.  Once cooled, go back and use a tart shaper {or

Ingredients 1/2 cup quinoa 1 1/2 cups water 2 large apples 2 teaspoons cinnamon Honey Instructions Peel and core both apples. Chop them into bite-sized pieces. Add quinoa, water and apples to a sauce pan. Bring to a boil, cover and reduce to simmer for 20 - 25 minutes. The apples will be soft and the quinoa will have absorbed the water. Stir in cinnamon and transfer mixture to two bowls. Drizzle with honey and sprinkle with additional cinnamon (if desired). And enjoy! Base Recipe adapted from site

Ingredients nut butters cream cheese Nutella Fruit Raisins fun Instructions Spread toast with peanut butter, almond butter, Nutella or cream cheese and use fruit and other creative food items to make silly faces. You kind of have to be a genius to figure it out, but I'm sure you could come up with something decent.  Recipe Notes These adorable animal faces are also perfect for rice cakes or pancakes, but probably not cake.  Base Recipe adapted from site

Ingredients 1 (15.25-ounce) box yellow or butter cake mix* (I prefer Betty Crocker or Pillsbury) 3/4 cup vegetable oil 3/4 cup pineapple juice 4 large eggs For the glaze: 2 cups powdered sugar 3/4 cup pineapple juice 4 tablespoons unsalted butter Instructions Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan. Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl.  Beat about 2 minutes.  Pour the batter into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides.  Allow the cake to start to cool in the pan while you make the glaze. In a small sauce pan, combine the powdered sugar, pineapple juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently.   Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over

Ingredients 1 1/2 cups all-purpose flour (or half white whole wheat flour) 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 3/4 cup granulated sugar Zest of 1 large lemon 2 large eggs 1/2 cup oil (vegetable or canola oil) 1 1/2 teaspoons fresh lemon juice 1 cup grated zucchini Glaze: 1 cup powdered sugar 4 teaspoons fresh lemon juice Instructions Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. In another bowl, combine sugar and lemon zest and stir well.  Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined.  Fold the zucchini into the batter and pour the batter into the prepared loaf pan.  Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean.  Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool

Ingredients 12-14 fresh strawberries, washed with tops cut off, and diced 2 tsp Dixie Crystal's granulated sugar 1 1/2 cups mini pretzels 2 tbsp butter, melted scant 1/8 tsp cinnamon 1 cup heavy whipping cream 2 tbsp Dixie Crystal's light brown sugar 1/8 tsp Adam's Extract vanilla extract 1/8 tsp Adam's Extract imitation strawberry extract Instructions Add the strawberries to a bowl. Sprinkle the sugar over top, stirring to coat. Refrigerate the strawberries for 30 minutes. Don't skip this step, the sugar helps them release their natural sugar and juices. Pulse the pretzels in a food processor, just until broken into small pieces- but NOT pulverized. We want some crunch and that means some chunks. Add the melted butter and cinnamon, pulsing another time or two- just until evenly combined. In the bowl of a stand mixer, whip the cream just until stiff peaks have formed. Don't over mix, or you'll end up with butter