Pure Joy Experience

12/10/2024

Chocolate Chunk Pecan Pudding Cookies 🍪👇👇
Ingredients:
- 2 1/3 cups all-purpose flour 🌾
- 1 (3.4 oz) package instant vanilla pudding mix 🍮
- 1 teaspoon baking soda 🥄
- 1 teaspoon salt 🧂
- 1 cup butter, softened 🧈
- 3/4 cup granulated sugar 🍬
- 3/4 cup light brown sugar 🟤
- 1 teaspoon pure vanilla extract 🍦
- 2 large eggs 🥚
- 2 cups pecan halves, roughly chopped 🌰
- 2 cups chocolate chunks 🍫

Instructions:
1. In a medium mixing bowl, whisk together the flour, pudding mix, baking soda, and salt. Set aside 🥣.
2. Cream the butter, granulated sugar, brown sugar, and vanilla using an electric mixer. Beat for 2–3 minutes until light and creamy. Add the eggs one at a time, mixing well after each addition 🍥.
3. Lower the mixer speed and gradually add the dry ingredients. Once added, increase the speed and mix for about 1 minute until fully combined 🔄.
4. Fold in the chopped pecans and chocolate chunks by hand 🍴.
5. Transfer the dough to an airtight container and chill for 1–2 hours until firm ❄️.
6. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats 🔥.
7. Use a medium ice cream scoop or two tablespoons to form dough mounds, placing them at least 2 inches apart on the baking sheets 🍪.
8. Bake for 14–16 minutes until lightly golden. Let the cookies cool on the pan for 5 minutes, then transfer them to a rack to cool completely 🧊.
9. Store the cookies in an airtight container at room temperature to keep them fresh 🌡️.

12/03/2024

Caramel Cake Recipe

Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1 1/2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup whole milk (room temperature)

For the Caramel Frosting
- 1 cup unsalted butter
- 2 cups packed brown sugar
- 1/2 cup whole milk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract

Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

In a medium saucepan, melt the butter over medium heat.
Add the brown sugar and milk, stirring constantly until the mixture comes to a boil. Boil for 1 minute, then remove from heat and let it cool slightly.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Stir in the vanilla extract. If the frosting becomes too thick, add a little more milk to reach the desired consistency.

Once the cakes are completely cool, place one cake layer on a serving plate. Spread a layer of caramel frosting evenly over the top.
Place the second cake layer on top of the frosting.
Frost the top and sides of the cake with the remaining caramel frosting.

TRESH CAKES

12/01/2024

Oreo cake recipe

Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 3 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 cup crushed Oreo cookies

For the Oreo Frosting
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 1 1/2 cups finely crushed Oreo cookies

Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until well combined.

- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

- In a large bowl, beat the butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the heavy cream and vanilla extract, and beat until smooth and fluffy.
- Fold in the finely crushed Oreo cookies until evenly distributed.

- Once the cakes are completely cool, place one cake layer on a serving plate. Spread a layer of Oreo frosting evenly over the top.
- Place the second cake layer on top of the frosting.
- Frost the top and sides of the cake with the remaining Oreo frosting.
- Decorate with additional Oreo cookies if desired.

TRESH CAKES

09/27/2024

04/12/2024

Cool.... BUBBLE fun!

03/08/2024

Salted Caramel Kentucky Butter Cake
Ingredients
3 cups / 13 1/2 ounces flour (all purpose)
2 cups sugar (granulated)
1 teaspoon of salt
Must express something to keep getting my recipes.... Thank you.
Recipe in first (c.o.m.m.e.n.t ).👇

03/05/2024

Butter Pecan Cookies🍪🍪

Recipe in First (c.o.m.m.e.n.t ).👇
Enjoy ❤️ 👇👇👇

02/28/2024

Brown Sugar Carmel Pound Cake - Easy, Inexpensive And Extremely Delicious 😋
Ingredients:
1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips (I use Heath)
1 cup pecans, chopped
Caramel Drizzle:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
Full recipes⬇️⬇️

02/26/2024

Homemade Banana Pudding Cookies

Soft and Chewy Banana Pudding Cookies Bursting with Flavor

Ingredients:

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 ripe bananas, mashed
2 cups all-purpose flour
1 package (3.4 oz) instant banana pudding mix
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups white chocolate chips
1 cup vanilla wafer crumbs
Directions:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Stir in the mashed bananas.
In another bowl, whisk together flour, banana pudding mix, baking soda, and salt. Gradually add to the banana mixture, mixing until just combined. Fold in white chocolate chips and vanilla wafer crumbs.
Drop dough by rounded tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes

Kcal: 150 kcal per cookie | Servings: Makes about 24 cookies

01/24/2024

01/16/2024

Frosting recipe from the 1940s