Gooey Butter Cake

 

Gooey Butter Cake Recipe

Simple gooey butter cake includes a crumbly cake crust with a gooey cream cheese topping that is completely addicting!

Prep Time7minutes mins

Cook Time40minutes mins

Total Time47minutes mins

Course: Dessert

Cuisine: American

 

Servings: 12

 

Author: Kristyn Merkley

Ingredients

• 1 (15.25-ounce) box yellow cake mix
• 1 egg
• ½ cup butter, melted
• 1 (8-ounce) package cream cheese
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 3 ½ cups powdered sugar
• powdered sugar, to sprinkle

Instructions

• Grease a 9x13 pan and turn oven to 350°F.
• Blend cake mix, 1 egg, and butter until smooth. Press into your greased 9x13 pan.
• Blend cream cheese, 2 eggs, vanilla and powdered sugar until creamy and smooth. Spread over your the first mixture in your pan.
• Bake at 350°F for 40-45 minutes or until edges are golden brown (middle may sink in a bit).
• Top with powdered sugar and ENJOY!

Notes

Recipe Tips.

• Use a plastic knife to cut neat, clean slices. It will slice right through this texture with ease.
• You can use a handheld electric mixer or stand mixer with a paddle attachment to combine all the ingredients, but do not overmix.
• The bottom layer should be much thicker than a typical cake batter and more like a soft dough. Use a rubber spatula or add a little olive oil to your finger to help press it evenly in the pan.
• A delicious option is to top each slice with some fresh berries.

Store this gooey butter cake recipe at room temperature in an airtight container for 2-3 days or in the refrigerator for 5-7 days.

Freeze this treat for later by wrapping it tightly with plastic wrap. Then keep it in a freeze-safe container or bag. It should last for 4-5 months in the freezer.

For more substitutions and tips, check out the full recipe post

Nutrition

Calories: 384kcal | Carbohydrates: 56g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 457mg | Potassium: 61mg | Sugar: 38g | Vitamin A: 550IU | Calcium: 118mg | Iron: 1.2mg

https://lilluna.com/gooey-butter-cake/#wprm-recipe-container-99630

Pecan Pie Bars

Pecan Pie Bars Recipe

Prep time10 minutes

Cook time45 minutes to 55 minutes

Serves12

Nutritional Info

Ingredients

For the crust:

• Cooking spray

• 8 tablespoons 

  (1 stick) unsalted butter, at room temperature

• 1/4 cup 

  granulated sugar

• 1/2 teaspoon 

  kosher salt

• 1 cup 

  all-purpose flour, plus more for dusting

For the filling:

• 3/4 cup 

  dark or light corn syrup

• 1/4 cup 

  packed light or dark brown sugar

• 2 

  large eggs

• 2 tablespoons 

  all-purpose flour

• 1 teaspoon 

  vanilla extract

• 1/2 teaspoon 

  kosher salt

• 1 1/2 cups 

  pecan pieces (6 ounces)

• Instructions

  Make the crust:

  1. Heat the oven to 350°F. Lightly coat an 8x8-inch baking pan (about 2 inches high) with cooking spray. Line the bottom and sides with 2 sheets of parchment paper positioned perpendicular to each other so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.

  2. Beat 1 stick room temperature unsalted butter, 1/4 cup granulated sugar, and 1/2 teaspoon kosher salt with the paddle attachment in a stand mixer on medium speed until creamy, about 2 minutes. Scrape down the sides of the bowl with a flexible spatula.

  3. Beat in 1 cup all-purpose flour on the lowest speed just until a crumbly dough forms, about 30 seconds. Transfer to the baking pan and use your hands or the bottom of a flat measuring cup dusted with flour to press it into an even layer.

  4. Bake until the crust is golden-brown around the edges, 20 to 22 minutes. A few minutes before the crust is ready, make the pecan filling.

  Assemble and bake the pecan pie bars:

  1. Whisk 3/4 cup corn syrup, 1/4 cup packed brown sugar, 2 large eggs, 2 tablespoons all-purpose flour, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt together in a large bowl. Stir in 1 1/2 cups pecan pieces.

  2. Pour the filling onto the hot crust and spread into an even layer.

  3. Bake until the filling is set and dark golden-brown, 25 to 30 minutes. Place the pan on a wire rack and let cool completely, about 1 1/2 hours. Refrigerate for at least 1 hour or up to overnight. To serve, grasp the excess parchment and lift the slab out of the pan and onto a cutting board. Cut into 12 bars.

  Recipe Notes

  Storage: Cover or transfer bars to an airtight container and refrigerate for up to 4 days. The bars can also be frozen for up to 3 months. Thaw in the refrigerator before serving.

 https://www.thekitchn.com/pecan-pie-bars-recipe-23691157#post-recipe-693770162

Daifuku Mochi

 

Simple Japanese Daifuku Recipe

Email Recipe

42 Ratings | Rate Now

MAKES

4 pieces

PREP TIME

20 min

TOTAL TIME

23 min

COOK TIME

3 min

Ingredients

• ⅓ cup glutinous rice flour, such as shiratamako or mochiko
• 1 tablespoon sugar
• 4 tablespoons anko (red bean paste), divided
• Katakuriko (potato starch or cornstarch), for dusting

1. 1

   In a medium bowl, whisk together the sweet rice flour and sugar.

2. 2

   Add ⅓ cup of water and stir to form a smooth batter.

3. 3

   Microwave the mixture on full power for 1 minute.

4. 4

   Remove the bowl from the microwave and use a wet rubber spatula or wooden spoon to thoroughly mix.

5. 5

   Return to the microwave and cook on full power for 1 more minute.

6. 6

   Remove the bowl and stir again. The dough should be smooth and shiny. If not, microwave for another minute.

7. 7

   Line a baking sheet or another work surface with parchment paper and generously dust with potato starch.

8. 8

   Scrape the still-warm mochi dough onto the potato starch, and sprinkle with more starch.

9. 9

   Use a potato-starch-dusted bench scraper or spatula to shape the mochi into a 1-inch thick round, then cut into four equal pieces.

10. 10

    Place 1 tablespoon red bean paste into the center of each mochi piece and gently shape the mochi around the red bean paste, pinching to seal.

11. 11

    Serve warm or chill in the fridge for 20 minutes. Wrap leftover daifuku in plastic wrap and use within 2 days.

https://www.masterclass.com/articles/daifuku-recipe