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Banana Bars with Browned Butter Pecan Frosting


Banana Bars with Browned Butter Pecan Frosting (Adapted from Land O Lakes)

For the cake

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup sour cream
1 cup mashed ripe bananas
1 teaspoon vanilla

For the frosting

4 tablespoons unsalted butter
2 cups confectioners' sugar
3 ounces cream cheese, softened
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup chopped pecans, toasted

To make the cake

Preheat oven to 375

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large mixing bowl, beat together butter and sugars until creamy. Add eggs, one at a time, mixing until combined. Add sour cream, mashed banana, and vanilla - mix until well combined. Add the dry ingredients and stir just until combined.

Scoop the mixture into a 10" x 15" baking pan coated with nonstick spray - spread the top smooth with an off-set spatula. Bake until golden and a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 18 to 25 minutes. Place on a wire rack and cool completely.

To make the frosting

In a small saucepan, melt butter over medium - continue to cook, stirring constantly, until the butter releases a nutty aroma and just starts to turn golden about 5 to 6 minutes. Remove and let cool completely.

In a small bowl, mix together browned butter, confectioners' sugar, cream cheese, vanilla, and salt until well combined and smooth. Spread frosting over the bars and sprinkle with pecans.

Cake Chocolate Lemon


Today the last of the cakes I served during Easter (her when it was ...) Bittersweet pastry, rich in chocolate flavor, saturated with sweet and sour lemon syrup. Quite heavy, damp cakes matched perfectly with delicate, cream cheese lemon cream with a structure of bird's milk. It was a sweet-type brownie, a little cheesecake, but with a slightly refreshing accent.

Ingredients for chocolate cake:
Chocolate base:
¾ cup of oil
½ cup of water
1 cup sugar
5 teaspoons cocoa
All the ingredients are put into the pot, stirring constantly, heating to dissolve all ingredients (do not cook too long). Studzimy.
sponge cake:
5 eggs
½ cup of sugar
1 ½ cup of wheat flour
1 teaspoon of baking powder
1 teaspoon of soda
We separate the proteins from the yolks. Mix it with sugar for stiffness. We add yolks and mix at the lowest speed. Then pour the cooled chocolate base (note if it is too thick mix 2-3 tablespoons of biscuit weight and just pour). Gently mix the mixture. Next, we add the sifted flour with soda and powder and mix thoroughly. Pour into a sheet of paper lined with baking. We cook 40-45 minutes at 180 degrees.We sleep and cut into 2 equal counters.

Ingredients for cheese and lemon:
500 g of white cheese twice ground
450 g cream 18% fat
2 cream "Snow" powder
2 lemon jellies
4 teaspoons of gelatine mashed in ¼ cup of hot water
5-6 tablespoons icing sugar
We jelly in 2 glasses of water. We set off for half-time. We whip cream with "Snow" and powdered sugar. We mix with crushed jelly and gelatin, the mass at the beginning will be quite rare, but after adding gelatin and jelly it will start to thicken - I put the bowl in the sink with cold water and mix thoroughly * can also help the mixer * "Foam consistency").

Baklava Doll with Pralines


1 packet of baklava yufka
Slightly less liquid than 1 cup of water
1.5 cup water

Inside material:
500 gr ground beef
2 medium onions
3-4 tablespoon oil
1 tablespoon butter
Salt, pepper
1 cup glass of currant
1 tablespoon tomato paste
1 egg yolk and 2 tablespoons oil on top
Preparation: Cut the onion finely and take a pot with the oil, add 5-7 minutes, add the meat and the salty, add the black pepper and the grape and add the green pepper and avocado and wait for a side before the cold. )
Mix water and oil in a bowl.
Spread 1 lozenge baklava from a liquid mixture on a loincloth. Spread a curved filo and crawl again from the liquid mixture. Spread the loaf on the long edge of the loaf and wrap it in a roll. Then wrap it around yourself and give it a rose shape.
Before giving it to the oven, mix the egg yolks and the oil mixture and cook until 180 ° C in the oven

Brazilian chocolate cake


A very popular cupcake recipe in Brazil and Portugal. This time it's a chocolate cake with the sonorous name "Nega Maluca". His story goes back to the times of slavery in Brazil when an African slave was sold to a wealthy family living in São Paulo. Once she cooked an ordinary "light" wheat cake when she accidentally spilled cocoa into a bowl with a dough. At first, she was frightened but still decided to bake a cake in this form. And the result surpassed all her expectations!
She herself did not speak Portuguese at all and no one understood her. Therefore, she was given the nickname - Nega Maluca. Maluca means "crazy", "reckless." Hence the name of this cupcake.
In Russia, a similar principle of making a chocolate biscuit, called "chocolate on boiling water." And it is very similar to the American "chiffon" biscuit, which is prepared with the addition of vegetable oil. The cake is very lush, soft, porous. And it can serve as an excellent base for any biscuit cakes and pastries.
Traditionally, the top of the "Nega Maluca" cake is covered with either chocolate glaze or the so-called "brigadier" cream. The second option seems to me more interesting and tasty. That's it I'm offering you today ... :)

4 eggs
1 and 1/2 cups of sugar
2 cups of flour
1 cup vegetable oil odorless
1 cup of cocoa
1 cup boiling water
1 tbsp. Baking powder

Chocolate cream:
1/2 cans (195 g) of condensed milk without adding vegetable fats
6 tablespoons cocoa
6 tablespoons Milk
1 tbsp. Butter

1) Dough: Heat the oven to 180 ° C. Rectangular shape (~ 20x30 cm) grease with oil and sprinkle with flour. In a bowl, mix the sugar, sifted together with flour, cocoa and salt, and vegetable oil. Add hot (almost boiling) water, eggs and baking powder, and mix properly until smooth. Pour the dough into prepared form, surface with a shovel and put into the oven. Bake for about 40 minutes. Willingness to check with a wooden skewer. Ready cake to cool and remove from the mold.

2) Chocolate cream: mix all the ingredients in a saucepan and put on a fire. With constant stirring, bring the mass to the desired density. The resulting cream to cover the cake.

Roll Potato Salad


Indeed, there is a snack description that is not as difficult as I have described below, but its presentation and image are quite beautiful.
Roll Potato Salad

Boiled potatoes peeled up to 750 gr
salt, pepper
For garnish:
1 jar of canned garnish (or you can boil it yourself)
Corn as much as half a glass of water
For the above:
2 yogurt strained yogurt
1 clove garlic
1 link dill

Mash the boiled potatoes and season with salt and pepper. Stretch film is spread on a floor with a rectangular potato purée. Put the garniture in the long side and wrap it in roll with the help of stretch film. Take the stretch film to the serving tray and take the stretch film .. It will be good because it is very difficult to get the tablets alone)
Add a pinch of salt and shredded garlic to the filtered yogurt and mix. Stir the yogurt on all sides of the pate rasp. Then cover the sides with finely chopped dill and make patterns with powdered pepper and mint.
Bon Appetit...

Illinois State Official: (We Are In Massive Crisis Mode, This Is Not A False Alarm)


Last week we reported that as Illinois, a state which now faces over $15 billion in backlogged bills, struggles over the next two weeks to somehow come up with its first budget in three years ahead of a June 30 fiscal year end, and faces an imminent ratings downgrade to junk - the first ever in US state history - traders finally puked, sending the yield on its bonds surging after a judge ruled at the start of the month that the state is violating consent decrees and previous orders, and instructed the state to achieve "substantial compliance with consent decrees", further pressuring its financial situation.

In a last ditch attempt to resolve the ongoing budget impasse and prevent a potential crisis, which may culminate with an eventual default by the distressed state, yesterday the WSJ reported that Illinois Gov. Rauner ordered lawmakers to return for a special session this week, but the two sides still seem far apart. Republican Gov. Bruce Rauner ordered the special session starting Monday, as the backlog of unpaid bills reaches $15.1 billion.
“Everyone needs to get serious and get to work,” he said in a video announcing the session that his office posted on Facebook.
As reported previously, the state Transportation Department said it would stop roadwork by July 1 if Illinois entered its third consecutive fiscal year without a budget - the longest such stretch of any US state - while the Powerball lottery said it may be forced to dump Illinois over its lack of budget. For now, state workers have continued to receive pay because of court orders, but school districts, colleges and medical and social service providers are under increasing strain.
And yet, despite the sharp selloff in Illinois GO bonds which some had expected could force the two sides to reach a bargin, neither the Democrat-led legislature, nor Republicans governor Bruce Rauner appear closer to a consensus. Which probably explains today's Associated Press "shock piece" exposing just how serious the situation could become in under two weeks absent a resolution. It focuses on state Comptroller Susana Mendoza - who has had the unenviable job of essentially sitting at the kitchen table trying to figure out how to pay the bills - who is warning that the previously discussed new court orders in lawsuits filed by state suppliers that are owed money mean her office is required to pay out more than Illinois receives in revenue each month. That means there would be no money left for so-called “discretionary” spending - a category that in Illinois includes school buses, domestic violence shelters and some ambulance services.
“I don’t know what part of ‘We are in massive crisis mode’ the General Assembly and the governor don’t understand. This is not a false alarm,” said Mendoza, a Chicago Democrat.
“The magic tricks run out after a while, and that’s where we’re at.
As AP sums it up, "it's a new low, even for a state that’s seen its financial situation grow increasingly desperate", state which has a website dedicated to tracking the daily amount in overdue bills...

That, however, is being blocked by Rauner, who wants Democrats to approve changes he says are needed to improve Illinois’ long-term financial health before he’ll support a tax increase. Among them are "term limits for lawmakers, a four-year property tax freeze and new workers’ compensation laws that would reduce costs for employers." Democrats have balked at the full list, saying they’re willing to approve some items on Rauner’s list, but that what he’s demanding "keeps changing or goes too far and would hurt working families." Senate Democrats also note that they approved a $37 billion budget with $3 billion in cuts and an income tax increase in May. The House has not taken up that plan.
In a scenario reminiscent of ongoing events in insolvent Greece, state funding has been reduced or eliminated in areas such as social services and higher education. Many vendors have gone months without being paid. And increasingly, they’re filing lawsuits to try to get paid. As discussed last week, the courts already have ruled in favor of state workers who want paychecks, as well as lottery winners whose payouts were put on hold. Transit agencies have sued, as has a coalition of social service agencies, including one that’s run by Rauner’s wife. Health care plans that administer the state’s Medicaid program also asked a federal judge to order Mendoza’s office to immediately pay $2 billion in unpaid bills. "They argued that access to health care for the poor and other vulnerable groups was impaired or “at grave risk” because the state wasn’t paying providers, causing them to leave the program."
As one after another deadline looms, on June 7, Judge Joan Lefkow ruled that Illinois isn’t complying with a previous agreement to pay the bills and gave attorneys for the providers and the state until Tuesday to work out a level of payment.
Meanwhile, controller Mendoza says whatever that amount will be, it will likely put Illinois at the point where 100 percent of revenues must be paid to one of the office’s “core priorities,” such as those required by court order. And if this lawsuit doesn’t do it, the next court ruling against the state will.
In other words, the already insolvent state is about to be slammed with another deluge for bills which it can't pay. Then, she’s not sure what will happen, other than more damage.
“Once the money’s gone, the money’s gone, and I can’t print it,” Mendoza said, perhaps envious of the residents of the Marriner Eccles building who have never faced a similar predicament.

Recycling Old Doors

Old doors is a strong piece of material that can easily be reused into pretty much of anything: add table legs and you’ve got a center table; add some wheels and you’ve got a coffee table, add doors behind your bed to create a headboard in an instant, hang it on the wall and you'll have a wall decor or a picture frames. This post features a whole range of reusing and recycling your old doors.
Wall Decor

Center Table

Movable Lighting without Wall Damage

Pumpkin Floor Laying Sweet


3 pack oat biscuits
100 gr butter
1 kg shells peeled cube cubes chopped honeycomb
2 cups of powdered sugar
Half a teaspoon of water

For cream:
1-liter milk
2 crumbling meal spoon flour
2 crumbles meal spoon starch
1 cup of powdered sugar
200 ml cream
1 packet of vanilla
1 package plain cream shaker + 1 water glass cold milk

Put the honey beaker in a pot of water and sugar and cook the pumpkin until it softens. Pass the sauces through the robots and mix with the melted butter. Place the biscuit press on the bottom of a handcuffed mold (I used a rectangular mold). Remove all the ingredients except the liquid cream from the ingredients needed for the cream. Add cream and mix for 5-7 minutes. Pour the cream on top of the cookie base. Spread the zucchini that is baked afterward and spread on the puddings. Spread the cream over the pudding and spread it over the top and wait for 2-3 hours in the cupboard. Spruce

Cheesecake ( Gouda )

I do not really like this expression for being too naturalistic, but it suits well for this cheesecake: you can eat it with your lips! :) So it is a delicate dessert ... Air cheese soufflé on a light coconut biscuit with pieces of juicy pineapple, is decorated with a scattering of tropical fruits. The cake literally melts in your mouth!
I saw the recipe several years ago in a culinary program, then many times I saw its analogs on the Internet and today I present to you my version of this amazing cheesecake with a Dutch accent)). Well, if it is cheesy, then I wanted to decorate it, respectively. Figures from white tempered chocolate, resembling pieces of cheese, gave a unique look to this, in fact, a very simple and homemade cake. :)

Coconut Biscuit "Gioconda":
77 g of sugar
25 g of fine coconut shaving
2 eggs (to separate proteins from yolks)
1 yolk
A few drops of coconut essence
32 g of corn starch
30 g of flour
20 g melted butter

Cheese souffle:
200 ml milk
75 grams of Gouda cheese (cut into small cubes)
100 g of sugar
1/4 vanilla pod
2 tablespoons Flour
4 eggs
90 g of soft butter
a pinch of salt
5 rings of pineapple (fresh or canned, or any other tropical fruit)

Apricot or pineapple marmalade/confiture
White chocolate
Pieces of tropical fruits (fresh or canned)
Whole and ground pistachios
Food Gold (optional)


1) Coconut Biscuit "Gioconda": Heat the oven to 180 ° C. Silicone form with high sides of 18-20 cm in diameter is lightly oiled. Mix 40 g of sugar with coconut shavings and yolks. Beat to a light fluffy foam. Add the coconut essence. Whip the whites with the remaining sugar until the firm forms of the peak. Flour with starch sift and alternately with whipped whites add to the yolk cream. Mix gently with a spatula. At the end, add the melted butter. Mix. The resulting dough is put in a prepared form, the surface is leveled. Bake for about 20 minutes. Willingness to check with a wooden skewer. Cool, remove from the mold. Wash the form, dry it and put a baked biscuit into it again.

2) Cheese souffle: milk together with vanilla seeds, warm in a water bath, add cheese and stir until the cheese melts. Mix the flour with sugar and add to the hot mixture, intensively interfering with the whisk so that no lumps form. Add the butter, mix until smooth. Remove the mass from the water bath, add the yolks, one at a time, carefully stirring after adding each. The resulting mass cools a little. Squirrels whip with a pinch of salt until the stable forms of the peak and gradually, little by little, introduce them into the main cheese mass. Mix gently with a spatula.

3) Assembling: put pineapple ringlets (or any other tropical fruits) on the coconut biscuit, top with cheese souffle. Bake in the oven on a water bath (in a deep, wide pan or pan to pour hot water so that it reaches half the form with cheesecake). Bake for about 1 hour. The finished cheesecake should be cooled and put into the refrigerator for several hours, without taking it out of the mold.

4) Decoration: remove the cheesecake from the mold, and apply a thin layer of melted with a little water confiture. Boca decorates with milled pistachios. On the top put pieces of fruit, pistachios (lubricate them, too, melted confiture) and white chocolate triangles, reminiscent of its shape pieces of cheese. Also, if desired, you can decorate with leaves of food gold. Keep the cheesecake in the refrigerator, covered with a glass cap.

Mango Mousse Cake This is a killer dessert


This is a killer dessert. It's a little time consuming to prepare, but so worth it! I'm giving you the ingredients and a link to all of the recipe instructions: 

Sponge Cake 
3 large eggs
1/3 cup sugar
1/2 tsp. vanilla extract
1/2 cup flour
1/2 tsp. baking powder

Mango Mousse
2 cups heavy cream
1/2 cup sugar
1 tsp vanilla extract
12 ozs whipped cream cheese
2 large mangos peeled and chopped
1/2 cup sweetened condensed milk
Peach food coloring (optional)
1/4 cup water
2 packets unflavored gelatin
For Garnish
1/3 cup mango nectar or juice
3 oz package peach flavored Jello
Fresh fruit and berries

Watch Video: 

To make this cake, you do not need any sophisticated and exotic products.

Only the usual ingredients - flour, sugar, sour cream, condensed milk ... But, what a result! Great! The cake is delicious! And what an incredible incision!
The only thing, according to this recipe, I got instead of 12-15 cakes ... 17. I carefully read the description of the preparation ... And covered the cream on top with cream (from butter and chocolate in equal quantities and decorated with bezesskami)

For the cake:
2 eggs
100 g of sugar
100 g sour cream
100 grams of butter at room temperature
3 glasses of flour + on a dust
1/2 tsp Soda

For cream:
400 g sour cream
1/2 can boiled condensed milk (can be more)
For sweet tooth, you can add a little sugar or cream or dough.


1. Wipe the sugar with butter, add eggs, sour cream and soda. Good to mix. Gradually add flour. You can add a little less than 3 glasses. The dough should be a little softer than the dumplings. Remove for 30 minutes in the refrigerator.

2. Divide the dough into 12-15 slices and roll it out thinly, if necessary adding flour. It is most convenient to roll the crusts directly on the baking paper. Cut the size of the cake can be both at the stage of rolling and after baking. The latter option seems to me more convenient. Before baking cakes pierce in several places with a fork.

3. Bake cakes at a temperature of 190 degrees until a slight blanching (about 3-4 minutes). Do not overdo it, otherwise the cakes will be dry. Cut the hot cake by template. Remove trimmings for sprinkles. I obtained 13 cakes with a diameter of 21 cm + trimming, which the children were re-polling.

4. For cream, whip the sour cream with boiled condensed milk. You can adjust the sweetness and consistency by using a portion of the condensed milk in the cream. The cream should not be dense or liquid. He should lie down well, not flowing out, and at the same time should well soak up neutral cakes.

5. Leave the cake at room temperature for 3 hours, and then rearrange it in the refrigerator, preferably overnight.

Slow Cooker Chocolate Lava Cake


Here's what you need-
- 1 chocolate box cake + corresponding ingredients
- 1 package of pudding + corresponding ingredients
- Some semi sweet chocolate chips
- Optional: vanilla ice cream

Instructions: Mix chocolate box cake and pour into slow cooker. Then mix box pudding and layer on top of cake mix. Sprinkle as many chocolate chips on top as you like. Cook on high for 2 1/2 hours. Enjoy on it’s own or with vanilla ice cream.

Watch Video :)