Blackberry Parsnip Smash Cake Recipe By Tasty

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, whisk together the brown sugar, melted butter, and eggs until combined. Add the vanilla and whisk to incorporate.
• In a separate large bowl, whisk together the flour, baking soda, baking powder, and salt. Add the wet ingredients to the dry ingredients and whisk to combine, being careful not to overmix.
• In a small bowl, mash the raspberries with the back of a spoon or a potato masher until juicy. Fold into the blondie batter.
• Grease an 8-inch square baking pan with butter, then pour the blondie batter into the pan and smooth the top.
• Add the raspberry preserves to a microwave-safe bowl and melt in the microwave for 30 seconds. Pour on top of the batter, then use a toothpick or a skewer to create swirls.
• Bake the blondies for 30-35 minutes, until a toothpick inserted in the center comes out clean.
• Let cool completely in the pan before slicing into 9 pieces and serving.
• Enjoy!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Smash blackberries in a bowl until they are mostly liquid, with only few chunks remaining.
• Combine sugar, water, cornstarch, and lemon juice in a saucepan. Whisk out lumps and turn heat to high. Bring to a boil and stir; continue to cook for 3 minutes. Remove from heat. Add blackberries and mix together; set aside.
• Combine flour, brown sugar, salt, and cinnamon in another bowl. Add butter and mix with your hands until clumpy and crumbly.
• Press pie pastry into a pie pan and add blackberry filling; top with crumble.
• Bake in the preheated oven until the bottom of the crust is cooked and golden, 40 to 50 minutes. Remove from the oven and let cool for filling to set, about 1 hour.

Steps:

• Prepare the cake: Heat oven to 350 degrees. Butter a 9-by-13-inch metal baking pan. Line with parchment paper, butter the parchment, then flour the pan, tapping out excess.
• Place the walnuts on a small baking sheet and toast until fragrant and turning golden brown, 6 to 8 minutes. Let cool, then coarsely chop.
• In a medium bowl, whisk together the oil, granulated sugar, brown sugar, eggs and vanilla. In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, cloves, nutmeg, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients until thoroughly combined. Stir in the parsnips, raisins and walnuts.
• Spread the batter in the prepared pan and bake until the top springs back when touched, the cake is turning brown around the edges, and a toothpick comes out dry, 35 to 40 minutes. Cool in the pan for 15 minutes, then invert onto a cooling rack, peel off parchment, and let cool completely. When cooled, invert onto a serving platter.
• Prepare the frosting: Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl, if using a hand mixer). Cream the cream cheese until smooth, then add the butter, confectioners' sugar, maple syrup and vanilla. Beat until well combined and fluffy. Spread over the top of the cooled cake almost to the edges. Top with the candied ginger. The cake keeps well for several days at room temperature.

Steps:

• Preheat the oven to 350°F.
• Grease the muffin tin with your favorite neutral cooking oil then line with parchment cups or paper. Place on a sheet tray.
• Mix the squash, applesauce, banana, coconut yogurt, coconut oil, orange zest, vanilla extract, and coconut sugar if you're using it. Use a fork to mash the banana then stir to thoroughly combine all the ingredients.
• In a separate mixing bowl, whisk together the flour, baking powder, cardamom, and salt.
• Add the dry ingredients to the bowl with the wet ingredients. Use a spatula to stir until combined and no streaks of flour remain.
• Evenly distribute the batter in the muffin tins, filling about halfway to leave enough room for the cakes to rise without spilling over the edge of the pan. Use the spatula to smooth the tops and push the batter into the edges of the muffin liners.
• Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 25 minutes.
• Cool and serve!

Steps:

• Grease a 6-8-ounce mug with nonstick spray.
• Add the flour, sugar, and baking powder to the mug and stir with a fork to combine.
• Add the coconut oil, nondairy milk, and Kroger Pure Vanilla Extract, and stir vigorously with the fork until the batter is smooth.
• Fold in the Simple Truth Rainbow Sprinkles, then use a paper towel to wipe any excess batter from the edges of the mug.
• Microwave on high for 2½-3 minutes, or until the mug cake has risen above the rim of the mug and is cooked through.
• Let cool for 3-4 minutes before serving.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine oats, brown sugar, and 1/2 cup flour in a bowl. Cut butter into oat mixture using a pastry blender until mixture is moistened and crumbly.
• Spread blackberries into an 8-inch square baking dish and mix in the remaining 1/4 cup flour until berries are coated. Sprinkle crumb topping over berries.
• Bake in the preheated oven until golden brown, 35 to 40 minutes.

Steps:

• Cut the parsnips into large, fairly evensized chunks: the skinny end will make one chunk, then either halve or quarter the bulky part lengthways, remove the core, and cut into similar-sized pieces.
• Bring a large saucepan of salted water to the boil, tip in the parsnips and cook briskly for 10-15 minutes, half-covered, until tender but not slushy. Drain well, then return parsnips to the saucepan.
• Push the parsnips to one side and put the butter, spices and plenty of ground black pepper into the space. Return the saucepan to a very low heat and let the butter melt, the spices warm through and the parsnips continue to dry for a few minutes.
• Now add the milk and oil and mash the parsnips vigorously, until smooth. (They won't look as smooth as potato mash but a quick taste will tell you if there are any lumps left.) Adjust the seasoning, if necessary, and serve immediately.

Steps:

• Preheat the oven to 350°F and grease a round 9-inch cake pan.
• Mix together sugar and eggs until fluffy and frothy. Then, add in the Greek yogurt, cashew or almond milk, orange blossom water, butter extract, and vanilla extract, and mix until just combined.
• Sift all of the dry ingredients together, except for the almonds, into the large mixing bowl, and mix until the batter is homogeneous.
• Pour the batter into the greased round 9-inch cake pan. Then, evenly scatter the crushed sliced almonds over the top of the batter.
• Put the pan in the oven, and bake for 40 minutes to an hour, or until an inserted toothpick comes out mostly clean (there should be a few moist crumbs).
• Slice and serve.