Citrusy Squash Smash Cake Recipe By Tasty

Steps:

• Add the warm water and dried cranberries to a small bowl. Set aside to soak for 10-15 minutes while you prepare the pancake batter, then drain well.
• In a medium bowl, combine the butternut squash purée and buttermilk. Blend with an immersion blender until smooth. Add the eggs, vanilla, melted butter, and brown sugar and blend to combine.
• In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
• Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. Gently fold in the drained cranberries and chocolate chips.
• Let the batter rest for 15-30 minutes at room temperature.
• Meanwhile, make the toasted pecan maple syrup: Toast the pecans in a small saucepan over medium heat until fragrant and beginning to brown, 3-4 minutes. Add the maple syrup and butter and cook until the bubbling diminishes slightly, stirring throughout to keep from burning, 3-4 minutes. Remove the pot from the heat and keep warm until ready to serve.
• Melt 1 tablespoon of butter in a medium skillet over medium-low heat. Once the butter begins to foam, add ⅓ cup (40 G)of pancake batter to the pan. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake and cook for another 2-3 minutes on the other side, until golden brown and cooked through. Transfer the pancake to a platter and repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them in the oven at 200°F (95°C) or cover with foil to keep warm.
• Serve the pancakes warm with the toasted pecan maple syrup on top.
• Enjoy!

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 parsnips, 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.
• Combine the apple cider vinegar and oat milk and let sit for 5 minutes, then add to the mixing bowl with the beets, along with the vanilla extract. Stir to thoroughly combine.
• 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. Now add the blackberries, and use the spatula to stir and mash them into the batter. .
• 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 30 minutes.
• Cool and serve!

Steps:

• Grease and line three 8-inch (20 cm) cake tins with parchment paper.
• In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
• In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
• In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
• Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
• Add the mayonnaise and beat until the mixture is smooth and creamy.
• Preheat oven to 325˚F (160˚C).
• Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
• Using a rubber scraper, fold the dark chocolate chunks into the batter.
• Distribute the batter evenly between the 3 prepared cake tins.
• Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
• Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
• While your cakes are cooling, prepare the buttercream.
• In a large bowl, beat together the butter and vanilla.
• Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
• Frost and decorate to your liking.
• Slice and serve.
• Enjoy!

Steps:

• For the cake: Grease and flour 2 6-inch cake pans and 3 8-inch cake pans. Preheat the oven to 350 degrees F. Stir together the flour, baking powder, baking soda and salt in a large bowl.
• Beat the butter and granulated sugar together on medium speed with an electric mixer until creamy. Beat in the egg whites until fluffy. Add the sour cream and vanilla and beat until smooth. Add the flour mixture alternately with the milk in three additions, beginning and ending with the flour mixture. Fold in the sprinkles.
• Spoon the batter into the prepared pans. Bake the 6-inch pans for until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Bake the 8-inch pans until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Remove the cakes to wire racks to cool in the pans 5 minutes. Turn out onto wire racks to cool completely.
• For the vanilla buttercream: Beat the butter at medium speed with an electric mixer until creamy. Add the powdered sugar, 1 cup at a time, until combined. Add the cream, vanilla and salt and beat to a spreadable consistency. Tint some of the frosting with blue food coloring, if desired.
• Build the cake: Stack the 8-inch cakes with frosting spread between the layers. Stack the 6-inch cakes on top of the 8-inch ones and spread frosting between the layers. Frost the top and side of the cake. Decorate with confetti and/or blue sprinkles, if desired.

Steps:

• Place an oven rack at the bottom of the oven and another at the top. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Heat the olive oil in a Dutch oven or large oven-safe pot over medium heat. Add the onion and cook for about 5 minutes, until starting to brown.
• Add the garlic and rosemary, and cook for 2 minutes, until fragrant.
• Add the rice and 4 cups (960 ml) of vegetable broth, and stir to combine. Bring to a boil, then cover.
• Place the risotto on the bottom rack of the oven. Bake for 70 minutes, until all of the liquid has been absorbed by the rice. (It will appear dry, but you'll be adding moisture back later in the recipe.)
• Add the butternut squash to the prepared baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss to coat.
• Place the squash on the top rack of the oven, above the risotto. Bake for 45 minutes, or until the edges of the squash begin to brown and caramelize.
• Make the fried sage garnish, if using: In a small pot or pan over medium-high heat, add enough olive oil for the sage leaves to sit in. Once hot, carefully place a few leaves into the oil with tongs. Fry for 10-20 seconds, until the leaves are crispy but not browned.
• Carefully remove from the oil and drain on a paper towel-lined plate. Sprinkle with salt and set aside.
• Remove the risotto from the oven. Add the remaining vegetable broth, the Parmesan, and butter. Stir until creamy. (The liquid will absorb into the rice as you stir).
• Add the butternut squash and stir to incorporate.
• Serve immediately with fried sage for garnish.
• Enjoy!

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!