By Monica Holland

Over fifty candy creations to proportion with buddies and family!
No meal is entire with no dessert! renowned foodstuff blogger Monica Holland brings you an attractive choice of comforting home made classics with a contemporary twist. locate thought in her enjoyable, whimsical recipes that reinvent outdated favorites and create interesting new style combinations.

Enjoy dozens of impossible to resist recipes from:

• Grandma’s chocolate layer cake
• Cream cheese swirl snickerdoodle blondies
• Hummingbird cupcakes with mascarpone frosting
• Pumpkin pie cake
• Blueberry vanilla yogurt popsicles
• Oreo filled chocolate chip cookies

Brightened with full-color images all through, the conscientiously verified recipes are usually not basically wonderful to the attention, they’re attainable for either the skilled baker and people simply venturing out into the glorious international of baking.

Whether you wish a bake sale deal with or are having a dead night cravings for milk and warm-from-the-oven cookies, Lick the Bowl Good is certain to fulfill your candy the teeth. 50 colour images

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Cool thoroughly. Wrap and shop in a single day. Makes 1 loaf. BANANA PECAN BREAKFAST CAKE while i used to be placing jointly recipes for this cookbook, I knew I needed to comprise whatever with bananas and cinnamon for my pal Ingrid and her young children. We acquired to understand one another via our blogs, however it used to be our ardour for baking and our bond as moms that has stored us shut. I’m sure they’d eat this cake directly out of the oven. you wish: BANANA CAKE: 1½ cups all-purpose flour ¾ teaspoons baking powder ¾ teaspoons baking soda ½ teaspoon salt ½ teaspoon flooring cinnamon ½ cup unsalted butter, room temperature ¾ cup granulated sugar 1 huge egg 1 teaspoon vanilla extract 1 cup mashed ripe bananas ¼ cup buttermilk PECAN TOPPING: ¼ cup brown sugar, packed ⅓ cup chopped pecans ½ teaspoon flooring cinnamon education: FOR THE CAKE: Preheat oven to 350°F. Grease an eight × 8-inch baking pan with nonstick baking spray and put aside. In a medium bowl, mix the flour, baking powder, baking soda, salt, and cinnamon. Whisk to mix and put aside. In a wide bowl, cream the butter and sugar including an electrical mixer at medium pace until eventually gentle and fluffy. upload the egg, vanilla, and mashed bananas and mix until eventually integrated. upload 1/2 the flour mix to the banana combination and combine until eventually simply mixed. Stir in the entire buttermilk and combine until eventually simply integrated, then upload the rest flour and combine once more until eventually no strains of flour stay. Scrape the batter into the ready baking dish and soft the head. FOR THE TOPPING: mix the sugar, pecans, and cinnamon in a small bowl. Stir jointly, then frivolously sprinkle the combination over the cake batter. Bake for forty to forty five mins or till a toothpick inserted within the heart comes out fresh. Cool a little bit. Serve hot or at room temperature. shop at room temperature. ACKNOWLEDGMENTS thanks to my husband, Sam, for aiding and inspiring me each step of ways. For indulging me whereas I talked on and on approximately recipe strategies and for making supermarket runs in the dead of night while I ran out of heavy cream. thanks for being my photograph assistant, cleansing up after me and consuming frozen foodstuff while i used to be too drained to prepare dinner. i like you. To my little love, Hayden, for being a Junior baker and assisting me within the kitchen. i wished your little palms to show off and on the stand mixer, to stir dry elements, to pour milk into batters and to show off and on the oven (sometimes ahead of the timer went off). you're a champion attempt taster and sampled each step of ways. To my mother, Laura, for supporting any means you'll. thanks for being a dishwasher, a babysitter, a grocery customer, a prop provider and for delivering your sincere opinion approximately my not-so-successful recipe mistakes. thanks for regularly being there for me and believing in me even if I didn’t. To my Grandma, Diana, for giving me my first actual cookbook and introducing me to baking. you're and constantly should be my number 1 fan. To my better half's mother, Nonie, for contributing recipes, rules, and for letting me raid via your china cupboards and kitchen for linens and props.

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