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The Best Oven Fried Chicken

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Ingredients 3 chicken breasts, trimmed and cut into 3 strips each 1⁄4 cup butter 1 cup flour ½ cup Panko breadcrumbs 1 teaspoon salt 1 teaspoon garlic powder ½ teaspoon pepper 2 teaspoons paprika chopped parsley for garnish Marinara Sauce, for dipping Instructions Place chicken breast strips in a bowl of milk. Let it soak for 20-30 min. Preheat oven to 400 degrees. Cut butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven. Spread melted butter around the bottom of the pan, make sure that there are no dry spots. Add flour, breadcrumbs, garlic powder, salt, pepper and paprika in a large ziploc bag. Shake excess milk off of chicken, and add half of chicken stripes at a time to ziploc and shake to coat. Arrange coated chicken strips on the baking sheet, leaving a space between each strip. Bake 10 to 12 minutes, flip chicken with a pair of tongs, and bake for another 10 to 12 minutes. You want it to be cooked through, but not o
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Hummingbird Cake

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Ingredients CAKE 3 cups all-purpose flour, sifted 1 teaspoon ground cinnamon 1¼ teaspoons kosher salt ¼ teaspoon ground nutmeg 1 teaspoon baking soda 3 eggs, beaten 1½ cups sugar 1⅓ cups vegetable oil ¼ cup buttermilk 2 teaspoons vanilla extract 2 cups very ripe banana, mashed (about 4 medium bananas or 16 ounces) 1 (8 oz) can crushed pineapple (or fresh chopped pineapple) 2 cups toasted chopped pecans, divided CREAM CHEESE FROSTING 1 cup (2 sticks) butter, softened 2 (8 oz) packages of cream cheese, softened ¼ teaspoons kosher salt 6 cups powdered sugar 2 teaspoons vanilla extract Directions Preheat oven to 350°F/175°C. Grease and flour three 8-inch cake pans. In a large bowl, combine the flour, cinnamon, salt, nutmeg, and baking soda. Add the eggs, sugar, vegetable oil, buttermilk, and vanilla extract, and stir just until the dry ingredients are moistened. Stir in the mashed bananas, crushed pineapple, and one cup of chopped pecans, and stir just
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Smores Cobbler Recipes

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Ingredients 5   oz pkg   cook and serve chocolate pudding mix 3   cups   whole milk 12   graham cracker squares 3/4   cup   miniature semi sweet chocolate chips 15   oz box   chocolate cake mix   dry 1/2   cup   cold butter   sliced 10   oz   miniature marshmallows whipped cream Instructions Prepare chocolate pudding with milk on stove top as directed on package. Allow to cool in pot for 15 minutes. Spread pudding evenly into the bottom of a 9 x 13 baking dish. Lay graham crackers evenly in pudding and sprinkle with 1/2 cup chocolate chips. Sprinkle dry cake mix over pudding and dot with slices of butter. Bake at 350 degrees for 25 minutes. Remove from oven and stir making sure any dry cake mix spots have be moistened. Sprinkle evenly with marshmallows and remaining chocolate chips. Bake an additional 5 – 8 minutes or until marshmallows are puffy and brown. Allow cobbler to cool 15 minutes before serving topped with whipped cream.
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GOLDEN SYRUP CAKE

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Ingredients 100g Butter 50g Caster Sugar 50g Soft Brown Sugar 200g Golden Syrup 200g Self-raising Flour 1 Eggs 150ml Milk 2 tbsp Golden Syrup Instructions Pre-heat your oven to 160°c (140°c for a fan-assisted oven) and grease & line a 2lb loaf tin  with grease-proof paper. Place the butter, syrup and sugars into a medium pan and heat gently until the ingredients are just melted together, stirring occasionally. Once melted together, set aside and allow to cool for at least 10 minutes. In a small bowl/jug, beat the milk and egg together. Set aside. In a large bowl, sift the flour. Add the egg/milk mixture and the cooled syrup mixture and beat until combined and you have a lump free batter. Pour the mixture into your pre-lined loaf tin. Bake in your pre-heated oven for around 1 hour until golden on top and a skewer inserted comes out clean. Leave to cool for 10 minutes before poking the cake all over with a skewer and spreading 2 tablespoons of g
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DING DONG CAKE RECIPE

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Ingredients for the cake 3 ounces semi sweet baking chocolate (you can use chocolate chips) 1 1/2 cups brewed coffee 3 cups sugar 2 1/2 cups all purpose flour 1 1/2 cups unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 3 eggs 3/4 cup vegetable oil 1 1/2 cups buttermilk, room temperature 1 teaspoon vanilla for the cream filling 5 tablespoons all purpose flour 1 cup milk 1 teaspoon vanilla 1 cup butter 1 cup granulated sugar for the ganache 1 12 ounce bag semi-sweet chocolate chips 1 cup heavy cream 1 tablespoon butter Instructions for the cake Chop chocolate so no pieces are larger than a chocolate chip. Place chocolate in a medium bowl or a 2 cup measuring cup and pour hot coffee over chocolate. Let sit for 5 minutes then stir, making sure all chocolate is melted and well combined with coffee. Set aside to cool. Sift all dry ingredients together-sugar, flour, cocoa, baking powder, baking soda and salt. In t
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GLUTEN FREE STRAWBERRIES AND CREAM CAKE

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Ingredients For the cake: 2   cups   Gluten Free All Purpose Flour Blend   (recommended: Bob's Red Mill 1-to-1 Gluten Free Baking Flour) 1   teaspoon   baking powder 1/2   teaspoon   baking soda 1/4   teaspoon   salt 1/2   cup   (one stick) unsalted butter, at room temperature 1 3/4   cups   sugar 4   egg white   at room temperature 1   teaspoons   vanilla 2/3   cup   milk 2/3   cup   plain Greek yogurt For the strawberry filling: 2   cups   sliced fresh strawberries 2   teaspoons   sugar   (or more, depending on how sweet your strawberries are) For the whipped cream: 1   pint   heavy cream,   well chilled ¼   cup   powdered sugar 1   teaspoon   pure vanilla extract Instructions Preheat oven to 350°F. Grease and line three 9 inch round cake pans with parchment paper. Whisk together flour, baking powder, baking soda, and salt in medium bowl and set aside. Using a hand mixer or stand mixer, in a large bowl, cream together butter
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BLACK FOREST CAKE

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Ingredients 2   cups   sugar 1 3/4   cups   all-purpose flour 3/4   cups   cocoa powder   unsweetened 2   tsp   baking soda 1   tsp   baking powder 1   tsp   salt 2   eggs 1   cup   buttermilk 1   cup   coffee   cooled 1/2   cup   vegetable oil 2   tsp   vanilla Homemade cherry pie filling or 1   21 oz can cherry pie filling 1/2   semi-sweet baking chocolate bar shaved Frosting: 2 1/4   cups   heavy cream 1 1/2   block cream cheese   room temp 2 1/4   cup   powdered sugar 1 1/2   tsp   vanilla Instructions Preheat oven to 350. Line 2 9" round cake pans with parchment paper and spray the edges with non-stick cooking spray. Mix together in large bowl with hand mixer (or stand mixer) sugar, flour, cocoa, baking soda, baking powder and salt until combined. Add in eggs, buttermilk, coffee, oil and vanilla and continue to mix until smooth. Don't worry if the batter is runny, it is supposed to be. Pour batter evenly into pans and bak
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