Baking Recipes

ALEXANDRA ESQUIVEL
BANANA BREAD
COOK TIME: 45 MINUTES 1 LOAF

Ingredients: Directions:

3 ripe bananas 1. Preheat oven to 350˚F (180˚C).

1/3 cup butter 2. In a bowl, add the bananas and mash until
smooth. Add in the melted butter and stir until
1/2 cup sugar
well combined.
1 large egg
3. Add the sugar, egg, vanilla, baking soda, salt, and
1 teaspoon vanilla extract flour, and stir until the batter is smooth.
1 teaspoon baking soda/powder 4. Add in the chocolate chips and pour the batter
1 ½ cup all-purpose flour into a greased loaf pan. Top with additional
chocolate chips.
salt to taste
5. Bake for 50 minutes to an hour, or until a
cinnamon to taste
toothpick comes out clean.
chocolate chips, pecans, walnuts...
PEANUT BUTTER BLOSSOMS
COOK TIME: 8 MINUTES 12 COOKIES

Ingredients: Directions:

1 ¾ cup flour 1. Sift together flour, baking soda and salt; set aside. Using
an electric mixer, cream together butter, peanut butter,
1 teaspoon baking soda
½ cup granulated sugar and light brown sugar. Add egg,
1/2 teaspoon salt
milk and vanilla; beat until well blended. Gradually add
1 stick of butter flour mixture, mixing thoroughly. If the dough is very
1/2 cup peanut butter soft, refrigerate for about 1 hour.
1/2 cup granulated sugar 2. Preheat oven to 375 degrees. Spray, oil or line a cookie
sheet with nonstick liner and set aside. Roll dough into
1/2 cup brown sugar
1-inch balls.
1 large egg
3. Roll cookies in sugar and place 2 inches apart on cookie
1 tablespoon of milk sheet. Bake until very light brown and puffed, 6 to 8
1 teaspoon vanilla extract minutes. Remove sheet from oven and lightly press a
hersheys kisses candy kiss into center of each cookie, allowing it to
crack slightly. Return to oven until light golden brown, 2
to 3 minutes.
PECAN - CHOCOLATE CHIP COOKIES

COOK TIME: 10 MINUTES 12 COOKIES

Ingredients: Directions:

3/4 cup butter 1. Combine flour, baking soda, and salt. Set aside.
1/2 cup granulated sugar 2. Using an electric mixer combine butter and sugars,
mixing until light and fluffy (1-2 minutes). Add in
1/2 cup light brown sugar
the egg and vanilla extract.
1 large egg
3. Mix in the flour, salt, cinnamon, and baking soda.
1 tablespoon vanilla extract Stir in the chocolate chips and pecans.
2 cup + 2 tablespoons flour 4. Preheat oven to 375 degrees. Spray, oil or line a

3/4 baking soda cookie sheet with nonstick liner and set aside. Roll
dough into 1-inch balls.
1/2 teaspoon cinnamon
5. Bake the cookies (one sheet at a time for even
1/2 cup chocolate chips baking) for 8-11 minutes. Remove them from the
1/2 cup pecans oven when the edges look set. They will look
under-baked in the middle! Remove from the oven
and leave them on the baking sheet for 5 minutes,
then transfer to a cooling rack to cool completely.
BROWNIES
COOK TIME: 50 MINUTES 1 PAN

Ingredients: Directions:
half a stick + a bit more butter 1. Combine flour, cornstarch, cocoa powder, baking
soda, and salt. Set aside.
1 ¼ cup granulated sugar
2. Using an electric mixer combine butter and sugar,
2 large eggs + 1 egg yolk mixing until light and fluffy (1-2 minutes). Add in
the eggs and vanilla extract.
1 teaspoon vanilla extract
3. Mix in the dry ingredients. Stir in the chocolate
1/3 cup vegetable oil chips.
3/4 cup cocoa powder 4. Preheat oven to 375 degrees. Spray, oil or line a
baking pan. Bake for 45 mins.
1/2 cup flour
1/8 teaspoon baking soda
1 tablespoon cornstarch
1/4 teaspoon salt
chocolate chips
CHOCOLATE BANANA BREAD
COOK TIME: 50 MINUTES 1 PAN

Ingredients: Directions:
1 ½ cup flour 1. Preheat oven to 350 degrees F. Grease a loaf pan.
1 tsp baking soda 2. Whisk flour, baking soda, and salt together in a
bowl.
1/4 tsp salt
3. Whisk hot water and cocoa powder in a large bowl
8 tbsp hot water
until smooth.
1/4 cup cocoa powder
4. Combine mashed bananas, Greek yogurt, butter,
3 ripe bananas brown sugar, eggs, and vanilla extract in another
1/2 cup greek yogurt large bowl; mix well. Fold in flour mixture until
1/2 cup butter, melted thoroughly combined.

1/2 cup brown sugar 5. Mix half of the banana mixture into the cocoa
mixture until well combined.
2 eggs
6. Spoon banana mixture and cocoa mixture into the
1 tbsp vanilla extract
prepared pan, alternating between the two.
7. Bake in the preheated oven until a toothpick
inserted into the center comes out clean, about 55
minutes
RED VELVET CUPCAKES
COOK TIME: 12 MINUTES 20 MINI CUPCAKES

Ingredients: Directions:

1 ¼ cups flour 1. Preheat oven to 350 degrees F.

1/4 cup cocoa powder 2. Sift flour, cocoa, baking soda and salt in a bowl.
3. Whisk butter with sugar until creamy mixture.
1/2 tsp baking soda
Incorporate the eggs one by one and vanilla.
1/2 tsp salt
4. Alternate between dry ingredients and buttermilk,
1/2 cup butter, room temp add vinegar and food coloring.
1 cup sugar 5. Fill cupcake liners 2/3 full bake for 12 mins.
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk (1 1/2 teaspoons
vinegar + 1/2 cup milk)
1 tsp vinegar
Red food coloring
CREAM CHEESE FROSTING
MEDIUM SIZED BOWL

Ingredients: Directions:

1 cup cream cheese, room temp 1. Using a hand mixer, beat cream cheese, butter until

1/2 cup butter, room temp soft.

2. Add little by little powdered sugar and vanilla.
3 tazas powdered sugar
1 tsp vanilla extract
CARROT CAKE
COOK TIME: 50 MINUTES 2 PAN

Ingredients: Directions:

2 ½ cups all purpose flour 1. Preheat the oven to 350°F.

2 teaspoons baking powder 2. In a large mixing bowl, whisk together the flour,
baking powder, baking soda, salt, cinnamon, and
1 teaspoon baking soda
nutmeg.
1 teaspoon salt
3. In a separate medium bowl, whisk together the
1 teaspoon ground cinnamon sugars, oil, eggs, and vanilla until well combined.
1/2 teaspoon ground nutmeg Pour the wet ingredients into the dry mixture.
1 ⅓ cup vegetable oil 4. Fold the carrots and pecans into the batter.
1 cup granulated sugar 5. Bake for 30 to 35 minutes, or until a toothpick
inserted into the center comes out clean. Allow the
4 large eggs
cake layers to cool completely in the pans set on a
2 teaspoons vanilla
wire cooling rack.
3 cups grated carrots (3-4 carrots)
1 cup chopped pecans