Lemon Cream Cheese Bars



















Ingredients

cooking spray 
2 (8 ounce) packages refrigerated crescent roll doughdivided
2 lemons, zested and juiced, divided
 2 (8 ounce) packages cream cheese, softened 
1/2 cup white sugar 
2 tablespoons butter, melted 
3 tablespoons white sugar

Directions
Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.

Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.

Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.

Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

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Apple Coffee Cake



















Cake Ingredients:
1/2 cup (1 stick) butter, softened
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1/4 cup vegetable oil
1/2 tablespoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon 
1 1/2 cups chopped apples (chopped small)

Cream Cheese Layer Ingredients:
8 oz. softened cream cheese
1 teaspoon vanilla
3 tablespoons white sugar

Streusel Ingredients:
3/4 cup white sugar
1/4 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/8 teaspoon salt 
6 tablespoons cold butter

Directions:
Preheat oven to 350ºF and grease an 8x8 inch square pan. 
Combine the butter and sugars for the cake and mix until fluffy. Add the egg, oil, and vanilla and mix until combined. 
Stir together the flour, baking soda, baking powder, salt, and cinnamon and stir into the butter mixture, mixing just until combined. Stir in the chopped apples. Spread into the prepared pan. 
Mix together the cream cheese, sugar, and vanilla for the cream cheese layer and spread over the cake batter in the pan. 
Combine all the streusel ingredients using your hands or a pastry blender until well combined. Sprinkle over the cream cheese mixture. 
Bake for about 45 minutes or until the topping is browned. 
Can be stored in the refrigerator.


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ALMOND CREAM CAKE

















Ingredients

1 cup butter, softened
1 1/2 cups white sugar
3 cups cake flour (spooned & measured carefully)*
1/2 teaspoon salt
2 teaspoons baking powder
1 cup milk (2% milkfat)
1 teaspoon almond extract
5 egg whites (3/4 cup + 3 tablespoons of a carton of egg whites)

Frosting:
1/2 cup plus 2 tablespoons white flour
2 cups milk
1 1/2 teaspoons almond extract
2 cups butter, softened
2 cups white sugar
Sliced almonds and whole almonds for decorating
Instructions

Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you're ready to add them to the batter.
Using the same bowl that you used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachment) until it is white in appearance.
Add the sugar to the butter and beat until fluffy (about another 1-2 minutes).
In a small bowl, combine the flour (measured carefully*), salt and baking powder. Set aside.
In another bowl, combine the milk and almond extract.
Add the flour mixture to the butter/sugar mixture alternately with the milk.
Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not overmix at this point. If you do, your cake will become more dense.
Grease and flour 2 9" round cake pans. Pour the cake batter equally into the prepared cake pans.
Bake the cakes at 350 degrees for 25-27 minutes or until the top bounces back when you touch it.
Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a wire rack, allowing them to cool completely.
While the cakes are cooling, prepare the frosting. In a saucepan, whisk the flour into the milk over medium-low heat until it thickens. Stir it constantly, lowering the heat to low if needed. The consistency should be very thick, like mashed potatoes. This step took about 12-15 minutes.
Remove the pan from the heat and set the pan in a bowl of ice for 5-10 minutes to quicken the cooling process. The temperature of the mixture should be at room temperature.
Stir in the almond extract.
If you have a food processor, process the white sugar for a minute or so so that the granules become finer.
While the mixture is cooling, cream together the butter and processed sugar using a stand mixer with the whisk attachment until light and fluffy. Do this for 5 minutes until the sugar is completely creamed and there is no graininess left.
Add the cooled flour mixture and beat it until it all combines and looks like whipped cream. This will take about another 3-5 minutes of beating. Keep scraping the sides of the bowl while the mixture is beating together so that everything gets well incorporated. Once the mixture has the texture of fluffy whipped cream, you are ready to ice the cake.
Once the cakes are cool, place one cake on a cake plate. Spread frosting on top of that layer, then place the other cake on top of the frosted cake. Use the remainder of the frosting to frost the top and sides of the cake.
Decorate the sides and top with sliced and whole almonds, as the picture shows, if desired.

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LEMONADE CAKE WITH FROSTING











INGREDIENTS
1 Lemon boxed cake mix (I used Duncan Hines)
4 eggs
1¼ cup milk
⅓ cup vegetable oil
2 Tbsp Lemonade from concentrate
Glaze:
2 Tbsp Lemonade from concentrate
1 cup powdered sugar
1 Tbsp water
Frosting:
8 oz block ⅓ less fat cream cheese
½ cup room temp butter (1 stick)
3 Tbsp Lemonade from concentrate
½ teaspoon vanilla
5½ cups powdered sugar

INSTRUCTIONS
Preheat oven to 350°
Spray 2 8" round cake pans generously with cooking/baking spray.
In mixer beat all your ingredients on low for 30 seconds and then on medium for 2 minutes.
Keep the remaining frozen lemonade concentrate in the freezer...you will need it again.
Bake according to package directions (I baked for approx 30 minutes) until cake is set and toothpick comes out clean.
Let the cakes cool in pan...about an hour. Do not remove.
When the cakes are cooled level them off so they are flat on top.
Poke holes in cake that wasn't cut using a fork.
Next make your glaze: in a medium bowl combine powdered sugar, lemonade and water.
Stir until smooth.
Pour equally over the top of the cakes..still in the cake pans.
Cover and let sit for at least an hour, but overnight is best in refrigerator.
For frosting cream butter and cream cheese together until combined.
With mixer on low add your lemonade and vanilla.
Slowly add in your powdered sugar and then beat on medium for 1-2 minutes until smooth.
When ready to frost remove your cakes from the refrigerator.
Loosen cake around the edges with a butter knife so they will release easily.
Frost as desired.

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Spice Cake






















INGREDIENTS:

FOR THE CAKE:

2 & 1/4 cups all-purpose flour
1 & 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
3/4 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup milk
2 medium apples, finely chopped
FOR THE FROSTING:

8 ounces cream cheese, at room temperature*
1/2 cup unsalted butter, softened
2 cups confectioners’ sugar, sifted
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 cup chopped toasted nuts, for garnish
DIRECTIONS:

TO MAKE THE CAKE:

Preheat oven to 350°F. Butter two 9-inch round cake pans. Line the bottoms of the pans with parchment paper. Butter the paper.
Whisk together the flour, baking powder, cinnamon, salt, nutmeg, and allspice. Set aside.
Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Add the flour in 3 portions, alternating with 2 portions of milk. Mix just until combined. Stir in the apples.
Divide the batter between the prepared pans and smooth evenly.
Bake 25 to 30 minutes, or until a pick inserted into the center comes out clean.
Cool the cakes in the pans for 15 minutes. Then, flip the cakes onto wire racks, remove the parchment paper, and allow to cool.
TO MAKE THE FROSTING:

Place the cream cheese and butter in a large bowl. Using an electric mixer on medium speed, beat until combined and smooth.
Gradually add the confectioners’ sugar, mixing until smooth. Add the cinnamon and vanilla, and mix well.
Place one cake layer on a cake plate. Spread half of the frosting over the top of the cake.
Place the other cake layer on top of the frosted cake layer. Spread the remainder of the frosting on top of the cake. If desired, garnish the top of cake with chopped toasted nuts.
NOTES:

*Make sure your cream cheese is very soft to avoid lumps.



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