Carrot Cake

Carrot Cake
2 c flour
2 c sugar
2 t baking soda
1 T cinnamon
1/2 t allspice
1/2 t ginger
1 t salt
4 eggs
1 c vegetable oil
1/2 c milk
3 c grated carrots (about 6-8 carrots)
1 1/2 c chopped pecans (opt)
Frosting:
2- 8 oz pkgs [light] cream cheese, room temperature
1/2 c butter, room temperature
4 c powdered sugar
2 t vanilla
1/2 c chopped pecans (opt)

1. Preheat oven to 350*; grease and flour 3- 9" round pans and line the bottoms with parchment paper.
2. In a large bowl, combine flour, sugar, baking soda, cinnamon, allspice, ginger, and salt; add eggs, oil, and milk.
3. Use a hand mixer to blend everything well; fold in carrots and pecans.
4. Pour into pans and bake for 40 minutes; let cool for 5 minutes, remove from pans, and place on waxed paper to cool completely.

5. For the frosting, add everything except the nuts into a medium bowl and beat with a hand mixer until fluffy; fold in pecans.

6. Layer the cakes with frosting in between each and then cover the outside with frosting as well.

Nutella Granola Bars

Nutella Granola Bars
2 c oats
1 c shredded coconut
1 c almonds
3/4 c Nutella (or peanut butter)
1/2 c honey
1/4 t salt
2 t vanilla
1 1/2 T canola oil
1 c chocolate chips

1. Preheat oven to 350* and line a 9x9 or 9x13 pan with wax paper.
2. Spread the oats, coconut, and almonds on a cookie sheet and toast in the oven for 10 minutes.
3. Put the oat mixture in a medium bowl and set aside.
4. In a small saucepan, heat Nutella with honey and salt until melted and smooth; take off heat and stir in vanilla.
5. Pour Nutella sauce over oat mixture and toss to combine; stir in oil and let cool slightly before stirring in chocolate chips.
6. Press mixture firmly into pan and refrigerate for a few hours to harden before cutting into bars.

Spritz Cookies

Spritz Cookies
2 sticks butter, softened
1 c powdered sugar
1 egg
1 t vanilla
1/2 t almond extract
1 t baking powder
1 3/4 c flour

1. Preheat oven to 350*.
2. In a Kitchenaid with the paddle attachment, cream the butter and sugar; add the egg, vanilla, and almond extract and blend well.
3. Sift the baking powder and flour into the batter and mix well; refrigerate for an hour.
4. Using a cookie press, press the cookies onto a cookie sheet; bake for 10-12 minutes, or until browning on the edges. Top with royal icing.

Banana Coconut Muffins

Banana Coconut Muffins
4 over-ripe bananas
1 c butter, melted
1 1/3 c sugar
2 eggs
1 t vanilla
1 1/2 c coconut flakes, separated
2 1/2 c flour
2 t baking powder
1/2 t salt

1. Preheat oven to 375* and line a muffin pan with liners.
2. In a large bowl, combine bananas, butter, sugar, eggs, vanilla, and 1 cup coconut.
3. In a medium bowl, whisk together flour, baking powder, and salt; fold in to wet mixture.
4. Pour batter in to muffin cups and sprinkle with remaining coconut; bake for 25 minutes, until golden brown. Let cook on wire rack.