Peppermint Bread

By Rhea Graham

Prep Time: 30 min(s) Bake Time: 30 min(s) Total Time: 60 min(s) Servings: It depends how big you cut the slices, but a lot!

This recipe is a little harder than the others and a little bit confusing, do not worry though, you got this!

Ingredients

1 1/2 cup Flour

1 tsp Baking Soda

1 tsp Baking Powder

1/4 tsp Salt

1/2 cup Cocoa Powder

3/4 cup Sugar

3/4 cup Unsalted Butter

3 Eggs

1 tsp Vanilla Extract

1 tsp Peppermint Extract

1 tbs Brown Sugar

1/2 cup Whole Milk

Steps

Step 1:

Preheat the oven to 350 F and grease a 12” by 8” by 2” pan (or something around that), set aside.

Step 2:

Combine the Flour, Baking Soda, Baking Powder, Cocoa Powder, and Salt in a bowl.

Step 3:

In a different bowl blend Sugar and Butter together until smooth, add in 2 of the eggs, the extracts, and the Brown Sugar, do not add the milk yet.

Step 4:

Combine the Dry Mix and the Milk; alternate by pouring in 1/4(ish) of the mix and 1/4(ish) of the milk, blending until smooth. Add in the 3rd egg.

Step 5:

The mix will be thick and a little bit gelatinous. Pour it into the pan and spread evenly.

Step 6:

This is the hard part, pay attention. Bake the bread for 10 minutes at 350 F then take it out of the oven. Quickly turn the oven heat down to 250 F and put the bread back in for another 20 minutes. When doing this do not wait for the oven to cool down before putting the bread back in.

Step 7:

Take the bread out of the oven and let it cool in the pan for a few minutes before taking the bread out of the pan. The bread is very crumbly so be careful.

Step 8:

The bread is especially scrumptious when it is served hot, topped with some whipped cream.

Please let me know what you think! This recipe is still in progress, so please tell me how it can improve!

Easy Key Lime Pie

Prep Time: 10 min(s) Cook Time: 20 min(s) Total Time: 30 min(s) Servings: 8

Ingredients

1 regular size graham cracker crust
1 can (14 oz.) nonfat sweetened condensed milk
1 egg
zest of 1 ½ of a lime
1/2 cups of lime juice (about 6 limes)
fresh or store-bought whipped cream

Steps:

Preheat the oven to 350 degrees. In a medium bowl, whisk together the condensed milk, egg, lime juice, and the lime zest until they are completely blended.
Pour the mixture into the crust (store bought or homemade). Bake it for 20 minutes. The pie may not be completely solid yet, but a toothpick inserted in the center will come out mostly clean. Let the pie to cool (I put mine in the refrigerator for about an hour).
Cover and refrigerate it for up to 2 days. Serve it sprinkled with the reserved lime zest (optional) and with whipped cream dotted around the edges.

Notes:

If you are making 2 or more pies, mixing up one pie and sticking it in the oven and then doing the next is probably the best way to go. If you mix the ingredients of both pies together you will not know how much to pour.

If you are not sure if your pie is done get a spoon and try some from the middle, then you can cover up the hole with whipped cream!

1 Layer Honey Cake

By Rhea Graham

Prep: 15 mins. Bake: 17-20 mins.

INGREDENTS

1 cup Flour

1 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Salt

1/3 cup Sugar

4 tbsp Honey

1/4 cup Butter

2 Eggs

1 tsp Vanilla

STEPS:

Step 1:

Pre heat the oven to 325F and grease a 10ish by 10ish pan. In a small bowl combine flour, baking soda, baking powder, and salt. Mix and set aside.

Step2:

In a larger bowl combine sugar, honey, butter, the eggs, and vanilla. Blend them together on med speed.

Step 3:

Slowly pour the flour mix into the wet mix and blend on low speed. Let the mix sit for a few minutes to thicken.

Step 4:

Pour the mix into the pan and let it bake for 17-20 mins till the top is dark brown and a toothpick comes out clean.

Step 5:

Let the cake cool, then frost it with whipped cream and serve.

Double Dark Chocolate Chip Cookies

By Rhea Graham

Prep time: 20 mins Bake Time: 45 mins (total) Servings: 4 dosen

Ingredients

2 1/4 cup unsifted flour

1/3 cup coco powder

1 tsp baking soda

1/2 tsp salt

1 cup butter (sofend)

3/4 cup sugar

3/4 cup brown sugar (packed)

2 tsp vanilla extract

2 eggs

1 1/2 cups chocolate chips

Steps

Step 1:

Preheat oven to 375 F

Step 2:

Combine the flour, coco powder, baking soda, and salt. Stir well and set aside.

Step 3:

Beat the butter and sugar together. Then beat in the vanilla extract and the eggs one at a time. Mix at a low speed till smooth.

Step 4:

Slowly blend the mixtures together. Then add the chocolate chips. Blend well.

Step 5:

Drop by tbsp onto cookie sheets. Bake for 9-10 mins. (Hint: you will not be able to tell if they are burned or not. Just take them out of the oven)

Step 6:

Take the cookies out of the oven and let them rest on the baking sheet for 3-4 mins. Then let them rest on a cooling rack. If they fall apart when you pick them up with a spatula let them go longer in the oven.

Easy Meringues

By Rhea Graham

Prep Time: 20 mins Bake Time: 1 hr 30 mins (ish)

WARNING: do not eat raw eggs. You can try a little before it goes in the oven but you are risking foodborne illness.

Ingredients

3 egg whites

6 tbsp powdered sugar

1 tbsp lemon juice

Tools

Blender

Glass Bowl

Measuring Spoons

Parchment Paper

Oven

Baking Pan

Icing Bag

Steps

Step 1:

Turn the oven to 200 F and cover a baking pan with parchment paper.

Step 2:

Pour the egg whites into a large glass bowl (must be glass) and turn on blender to low. Add a tbsp of sugar and mix it in. Slowly keep adding the sugar.

Step 3:

Turn blender to med and blend till the mixture is no longer translucent.

Step 4:

Turn blender to high and beat it till you can make stiff peaks in the fluff. Then add the lemon juice. Blend well.

Step 5:

Fill the icing bag with the meringue and squirt it on the prepared pan. The meringue should have a texture like shaving cream. Bake for 1 ½ hrs.

Step 6:

Take the meringues out of the oven and let them cool for 5ish mins. Then slowly try and take them off the pan. If it is soft or still sticking to the parchment paper eat it and put the rest back in the oven. If not take them all off and store them in an airtight container or eat them. They will get sticky if exposed to humidity.