- In a lrage mixing bowl, whisk eggs, milk, water, and salt together. Gradually whisk in flour using sifter. Add melted butter and whisk.
- Lightly oil frying pan over medium heat. Pour approx. 1/4 cup of batter on pan, tilting wih a circular motion to coat surface evenly.
- Cook crepe until bottom is light brown. Loosen wih spatula and flip. Cook until other side is done. Serve hot.
- Preheat oven to 350 F. Grease 5-inch cast iron skillet.
- Combine butter and sugars. Add egg yolk and vanilla. In another small bowl combine flour, salt, baking soda, and cream of tartar.
- Add dry ingredients to butter mixture and combine until fully incorporated. Stir in chocolate chips. Press dough into skillet and bake for 12-14 minutes.
- Mix together oatmeal, coconut, and cocoa in bowl. On stovetop in a large pot mix together milk, sugar and margarine. Bring to a boil for 2 minutes (not more or it will get dry).
- Remove from heat and mix in dry ingredients. Drop spoonfuls onto wax paper and let cool.
- Preheat oven to 350 F. Prepare 2 9-inch cake pans
- In stand mixer bowl fixed with paddle attachment, add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder. Combine well.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture. Mix on medium speed until combined. Reduce speed and add boiling water. Beat on high for 1 minute to add air.
- Distribute between 2 cake pans evenly. Bake 30-35 minutes.
- Remove from oven and allow to cool for 10 minutes, remove from pan and cool completely. Then frost.
- Preheat oven to 325 F. Place cupcake liners in muffin tin. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder in a large bowl. Combine until well-mixed.
- Add milk, vegetable oil, egg and vanilla. Mix together on medium speed until wel-combined. Reduce speed and add boiling water. Beat on high for 1 minute.
- Scoop batter into liners (2/3 - 3/4 full). Place in oven and bake 12-15 minutes or until toothpick come out clean. Let cool completely and frost.
- Place butter in bowl of stand mixer with paddle attachment. To to medium speed and cream butter until smooth and has lightened ~3 minutes.
- Add confectioners/icing sugar 1/2 cup at a time. After each cup has been incorporated, turn to high speed for 10 seconds to lighten frosting.
- Add vanilla and pinch of salt and combine.
- Add milk, heavy cream or half-and-half until frosting reaches preferred consistency.
Tip
- Firmer frosting: add more confectioners/icing sugar 1/2 cup at a time.
- Softer frosting: add more milk or cream, 1 tbsp at a time.
- Preheat oven to 350 F. Line muffin tin with paper cups. In medium bowl, mix first 4 ingredients, then stir in chocolate chips.
- In large bowl, mix flour, sugar, cocoa, baking soda and salt. Make a well and add water, oil, vinegar and vanilla. Mix well.
- Fill tins 1/3 full with batter and top with dollop of cream cheese mixture.
- Bake for 25-30 minutes.
- Preheat oven to 350 F. Sift first 4 ingredients together.
- In large bowl, cream butter, brown sugar, and white sugar. Beat in vanilla pudding mix. Stir in eggs and vanilla. Blend in flour mixture. Stir in chocolate chips. Drop rounded cookies onto ungreased cookie sheet.
- Bake 10 to 12 minutes (until edges are golden brown)
- Let cream cheese soften. Peel and chop the apples into fine pieces.
- Mix together cream cheese, brown sugar, flour, and vanilla. Add the apple and mix.
- Make a wreath with the crescent rolls and scoop apple mixture onto crescent rolls.
- Sprinkle with cinnamon sugar then fold triangles overtop of the mixture into the center.
- Bake at 350 F until crescent rolls brown/cook.